Ingredients

10 oz of beef
1/2 tofu
2 small potatoes
1/4 carrot
3 shitake mushroom
1 chilly pepper
1 green onion
2 1/2 cups beef stock
3 Tbs of Gochujang or red bean paste
1 Tbs of garlic
1 tsp of sugar
1/2 Tbs of soy sauce
Ground black pepper
Salt
3 stems of suk gat (Korean herb… but if you can’t get it, use Italian parsley instead)

Method

1. Cut carrot, potatoes and tofu into 1 inch cubes or inch thick pieces.
2. Cut beef into 1 thick pieces and marinate with sugar and soy sauce for 15 minutes or more.
3. Soak shitake mushrooms for 15 minutes in water, and cut into halves.
4. Deseed chilly pepper and cut 1/4 inch thick pieces diagonally.
5. Chop green onion (thicker than usual)
6. In a pot, stir meat over high heat. When meat is cooked, pour in beef stock and dissolve red bean paste (gochujang).
7. Add garlic, potatoes, carrot and when they are half cooked, add chilly pepper, tofu, and mushroom.
8. When potatoes are cooked, add salt and ground black pepper and boil a little more.
9. Before turn off the heat, put green onion, and suk gat (or parsley).

Ingredients

3.5 oz of spinach
6 clams (if you don’t have it, use clam juice)
5 cups of water
1.5 oz of ground beef
1 Tbs of bean paste (Doen Jang*)
2 green onions
1Tbs of Chopped garlic
little bit of salt and soy sauce for taste
* If you like hot and spicy taste, you can use red bean paste (Gochujang) instead of bean paste (Deonjang).

Method

1. Clean outside of clams, and clean spinach well.
2. Cut green onion 2 inch long.
3. In a pot, put ground beef, bean paste and stir over medium high heat. Stir with a wooden spatula until beef is well cooked.
4. Pour water over the mixture in the pot, and boil over high heat.
5. When soup is boiling, add clams and spinach.
6. When clams are opening, put green onion, garlic, salt and soy sauce for taste, and boil for about a minute.

Ingredients

2 chicken breast, cut into small pieces
1/2 cup sliced celery
1 1/2 cup bean sprouts, washed and drained
1 can water chestnut, drained
2 onion, thinly sliced
1/2 cup mushrooms, sliced
1/2 cup sliced bamboo shoots
1 tsp ginger paste
1/2 tsp garlic paste
2 tbsp soy sauce
1 tbsp cornstarch
1 1/2 cup chicken stock
Salt as per taste

Method

1. Marinate chicken pieces with soy sauce, ginger, onion and garlic for 1 hours
2. Put in casserole and microwave for 8-9 minutes
3. Dissolve cornstarch in chicken stock
4. Pour on the chicken
5. Mix in all the remaining ingredients
6. Microwave it uncovered for 20 minutes till sauce thickens, stir 2-3 times in-between
7. Serve hot with rice

Ingredients

6 cups chicken stock
1/2 packet clear noodles
1 1/2 tsp freshly minced ginger
1/2 cup sliced mushrooms
1 carrot, sliced diagonally
Pepper as per taste
Salt as per taste
2 tbsp chopped spring onion
1 tbsp soy sauce
1 onion, chopped finely
1 cup snowpeas, diagonally cut into 2-3 pieces
1 tsp sesame oil
1/4 tsp crushed dry red chillies
2 tbsp vegetable oil

Method

1. Put crushed chilli and sesame oil
2. Keep aside for atleast 1 hour to get the flavour of chilli in oil
3. Put noodles in boiling water, cover it
4. Let it stand for 5 minutes
5. Drain and run it through cold water
6. Separate the noodles and let it cool
7. Heat vegetable oil in a wok
8. Add onion, saute for 2 minutes
9. Add carrots and ginger and stir-fry for another 2-3 minutes
10. Add stock, soy sauce
11. Bring it to boil
12. Add mushrooms, noodles and salt
13. Boil it for another 2 minutes
14. Add snowpeas, let it boil till snowpeas are tender (approx 3-4 mins)
15. Add chilli flavoured sesame oil, pepper
16. Serve hot while garnishing with spring onion

Ingredients

1/2 kg steak, cut into bit-size pieces
3 tbsp vegetable oil
1/4 cup stock

Mix together for sauce

2 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp cornstarch
1/2 tsp grated fresh ginger
1 tbsp water
Salt to taste
1/4 tsp garlic powder
1 tsp tomato ketchup

Method

1. Heat oil in a wok
2. When oil is very hot, put the steak pie ces
3. Stir-fry for 2-3 minutes
4. Add stock and sauce
5. Let it cook till sauce thickens
6. Serve hot

Directions

1. Tie parsley stems together using kitchen twine. Prepare a bouquet garni: Place peppercorns, bay leaf, thyme, and garlic in a 5-by-5-inch piece of cheesecloth; tie to enclose using kitchen twine.
2. In a large pot, combine parsley stems, bouquet garni, carrots, parsnips, onions, and chicken, breast-side down. Add enough water to cover; season with salt. Bring to a boil over high heat; reduce to a simmer, and cook, partially covered, until chicken is cooked through, about 45 minutes. Skim any foam that rises to the top and discard.
3. Remove chicken from pot, and let stand until cool enough to handle. Skim fat from surface of soup, if desired, and discard. Remove and discard parsley stems and bouquet garni. Remove meat from bones; discard skin and bones. Shred meat into bite-size pieces, and return to pot. Cook until heated through; season with salt. Serve garnished with chopped parsley.

INTRODUCTION

HT SP Chinese 30mins