Make HOT AND SOUR SOUP easily

Ingredients:

2 tbsp Chili Sauce
11/2 tbsp Corn Flour / Corn Starch
1 tbsp Soya Sauce
2 tbsp Vinegar
2 tbsp Capsicum Chopped
2 tbsp Spring Onions Chopped 2 tbsp Tomato Sauce
2 tbsp Carrots Chopped
1/4 cup Chopped Cabbage
1 tsp Black Pepper Powder
1/2 tsp Sugar
A pinch ajinomoto
Salt to taste
4 cups Water

Preparation for hot and sour soup:

• Mix 4 cups of water, chili sauce, soya sauce, vinegar, sugar, salt, pepper powder and ajinomoto and bring to boil.
• Now add all the chopped vegetables except paneer .
• Cook for a minute on a medium heat. Dissolve corn starch in 1/2 cup water and add to the soup stirring constantly till it becomes thick.
• Cook for a minute, add paneer slices. Serve hot .
• Note: Soup should be prepared just before consuming and should be served fresh, else it will lose the taste.

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How to make CHINESE FRIED RICE quickly

Ingredients for easy fried rice:

2 cups Rice
3 tbsp Oil
100 gms Beans Finely Chopped
2 Carrot Finely Chopped
1 Onion Sliced
100 gms Cabbage Finely Chopped
2 Spring Onions Finely Chopped
2-3 Green Chilies cut lenghtwise
1 tsp Ginger Chopped Finely
1 tsp Garlic Finely Chopped
2 tbsp Soya Sauce
Salt & pepper to taste

How to make chinese fried rice:

• Pick, wash and soak the rice in enough water for 10-15 minutes and drain.
• Boil water, add rice and little salt.
• Cook uncovered on low heat till rice is tender.
• Take care not to overcook the rice. Each grain of rice should be separate.
• When rice is done, drain and add soom cold water and drain again using a large seive and set aside.
• Heat oil in a kadhai / large pan and stir fry all the chopped vegetables.
• Cook for 3-4 minutes.
• Take care that vegetables are not overdone, they should be crisp.
• Mix salt and pepper to taste.
• Add the cooked rice and mix well. Now mix the soya sauce to it.
• Cook the chinese fried rice for 2-3 minutes and serve hot.

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Make tasty Chinese chive and prawn scrambled egg quickly

This recipe is so simple easy and tasty. Only takes 5 - 10 minutes! Great with rice, noodles or pile high on fresh bread.

1 x (200 - 250g) packet of raw or frozen (or fresh) peeled king prawns
about 150 - 180g of Chinese chive (if not available sub with spring onion/scallion)
4 - 5 eggs
a little light soy
1 tsp cornflour
few drops of sesame oil
some ground pepper
pinch of salt
some cooking oil
a little cooking wine.

Method:

1. If using frozen prawn, defrost before use. If you forget and wanted to use it quickly just soak in cold water till defrosted. Drain and lightly squeeze to remove excess water. If you like the prawns to curl up like a ball, make a slit on the back of the prawn without cutting all the way. If you are lazy just leave them as they are. 
2. Marinate the prawn with a dash of light soy, a little cornflour, few drops of sesame oil and pinch of pepper for few minutes.
3. Cut the Chinese chive into 2 - 3 cm long. 
4. Beat the eggs with pinch of salt and a little cooking wine. 
5. Heat the work till very hot, add some oil heat till smoking. Tip in the prawns, stir fry at high heat till prawns change to pinkish creamy colour. (Note: If the wok and oil is not very hot, the prawn and juice from the prawn may stick to the wok)
6. Add in the Chinese chives, give it a quick stir with the prawns. Push the chive and prawns to one side. 
7. Add a touch more oil to the empty side of the wok. Pour in the beaten egg. Stir the egg gently to scrmble it till almost set. Stir in the chive and prawns. 
8. That is it. Ready to eat. Easy peasy!

Kindly comment. if you like it.

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How to make testy and crispy fried shallot quickly

I use a lot of crispy shallot both in Chinese and S E Asian cooking.

These are some of the dishes I add fried shallots:

- sprinkling on any Chinese.Thai/Vietnamese noodle soups or Malay noodle soups like laksa or ayam soto etc..
- Chinese mix and stir noodles (kon low mein 干撈麵)
- cooked Chinese green (yaw choi 油菜) like choi sum or pak choi with oyster sauce and sprinkling of fried shallot and fried shallot oil.
- Chinese fish balls and glass noodles soup
- Taiwanese soy braised pork (lu rou 滷肉)
- Vietnamese rice sheet rolls (banh cuon)
- Malay spicy rice
- sprinkle on Indian Briyani is also very very nice

If you are too lazy and hate deep frying you can get ready fried shallots from most oriental supermarket like this. I never bought this and has always made my own using fresh shallots.

In England oriental shallots from the Chinese supermarkets are expensive, it's about £8 - £9 for a kg!! I normally buy English shallots from local supermarkets. The cheapest and best shallots I have found is from Waitrose, it's loose so you can buy as much as you want, it's about £3/kg.

To make crispy shallots, first you have to peel and slice the fresh shallots very thin. If the shallot is large, cut into half then slice. Wear goggles if you have to if you are teary. To make the fried shallot very crispy, mix with 1 - 1.5 tbsp of plain flour (per 250g shallot) thorougly at the same time loosen the shallots into rings or half rings.

To fry the shallot, use about 3/4 cup of oil per 250g of shallots.

Yield: 250g peeled shallots will make about 100g fried shallots.

Heat the oil in a wok or large deep frying pan till moderately hot, then add in the shallots, the oil should sizzle. The fresh shallot will lower the temperature of oil very quickly, so turn the heat to medium high so to increase the oil temperature very quickly so the oil will remain hot, sizzling with lots of bubbles. Stir the shallots slowly and continuously to prevent uneven cooking and browning too quickly around the rim of the pan. Once the oil is quite hot, turn the heat down to medium low and continue stirring. To test the oil is at the right temperature, put you hand few inches above the oil, if it feels burning hot, the oil is far too hot. Continue frying till the shallot has become light brown, then you need to watch very closely the shallot will burn very quickly from now. Turn the heat down to very low, continue stirring till the shallot has become golden brown. Heat off and take them out very quickly using a slotted spoon and straight onto a metal sieve to drain with a bowl underneath to catch any excess oil. Let this cool then store in air tight container. The fried shallot will become a bit more browner as it cooled.

Storage time: Can leave at room temperature for about a week or few weeks in fridge. The longer you keep, the fried shallot may loose its crispiness.

The oil left from frying the shallot is full of flavour, do not throw away. It is excellent to use for any cooking or add some to noodles, dried or with soup replacing sesame oil.

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