Recipes

250g Pork Mince
125g Raw ground prawns
1 tsp sugar
1 tbsp salt
1 tsp black papper
2 x tbsp soy sauce
2 tbsp fish sauce
2 tbsp sesame oil
2 tbsp corn flour

Mix it all together, refridgerate for at least 10 mins (lets the flavours mix) and steam – don’t wrap these ones.

I’m not sure where this recipe came from but it works and it tastes great! These can be used in conjunction with the dim sum recipes on this site.

1 Egg
Pinch of salt
500g Plain Flour
100ml of water

1. Mix the flour and salt and make a well in the middle

2. Put the egg  and some of the water in the well and combine, keep adding the water until you have the right consistency (i.e. not sticky).

3. Knead, roll and cut into 7 cm2 squares

Job done!!!

Looking around, there are loads of ways of doing this, the most basic involves chucking an egg into a wok and stirring it until it looks pretty cooked, then add some pre-cooked boiled (or steamed rice).

Tip 1: Refrigerated rice doesn’t stick.

Tip 2: Steamed rice has a wonderful texture – just chuck a load of rice in a steamer, make some holes and steam for about 25 mins (I’ve struggled to over cook this so don’t worry too much about the time)

So! For egg fried rice my stylie try this:-

2 x eggs
a couple of coffee cups of cooked rice
a dash of oil
a medium sized chopped onion (optional)
2 x chopped garlic cloves (optional)
a small handful of peas (optional)
a dash or 2 of soy sauce (to taste)

1. First, cook the onion and garlic together for about 5 mins or until the onion has gone translucent.

2. Add the egg and stir for about 3-5 mins until it looks cooked.

3. Turn it up a bit and add the rice and stif fry until it’s cooked through.

4. Add the peas, soy sauce and serve – yumyum!