< <<<<<<<< Stir-fired chili beef >>>>>> Serves 4

500g shredded beef tenderloin
2 tablespoon cornstarch
1 cup of oil for frying
half carrot, shredded
1 tablespoon white sesame (roasted)
2 gloves of garlic, finely chopped
1/5 teaspoon hot bean paste
1/5 teaspoon sweet bean paste (hoisin sauce)
2 fresh chili (or a few dried ones) seeded, shredded
1 teaspoon soy sauce
1 tablespoon cooking wine
1/3 teaspoon Szechuan peppercorn powder
a few drops of sesame oil

Marinade (for the beef)
1 teaspoon of soy sauce
1 teaspoon of ginger powder
a pinch of salt
1 tablespoon of cooking wine
1/2 teaspoon of sugar
1 teaspoon of cornstarch
1/3 teaspoon of cooking oil

1) Marinate shredded beef for about 20 minutes then drain the beef and sift the cornstarch to coat the beef (this helps to seal the juice when deep frying the beef and keeps it crispy)
2) Mix soy sauce, hot bean paste, sweet bean paste (hoisin sauce)
and Szechuan peppercorn powder in a bowl, set aside
3) Heat the wok then add cooking oil over medium heat (test the temp. by putting the chopstick in the oil, when you see bubble sticking on the stick, that means the oil is hot enough), deep-fry the beef for 2 minutes (or just half cooked), drain well and set aside
4) Heat wok over high heat, add 2 tablespoons of cooking oil, stir-fry garlic and chili quickly till fragrant, add shredded carrot, stir-fry for a minute, add cooking wine and continue to stir fry until tender.
5) Add beef and the hot paste, soy sauce mixture into the wok, stir fried quickly till beef is fully cooked, turn off heat, try the taste.
6) Sprinkle sesame oil to make the food shiny, serve on plate then add garnish with sesame seed.
7) Serve hot with steamed rice

P.S. You may add some celery or onion in this recipe (but dont over cook the vegetables)

Duration : 0:3:0

[youtube JRWtP82An7s]

Duration : 0:3:0

[youtube 727qhp9-ULU]

Duration : 0:1:57

[youtube OOFA1A4b6Sk]

Duration : 0:6:42

[youtube IQ6X7vEg3F0]

Duration : 0:1:20

[youtube wHHVW8xejPo]

FRENCH FRIES!!!!!

Recipe: Bag O' Potaoes
1 Knife
1 Seasonings

Directions:
1) Open bag
2) Slice as many as you want
3) Get out Pizza Pan
4) Lay down Unfried French Fries…Add seasoning, be genorous it's Winter Time
5)Put in oven
6) Take out of oven
7) Eat
Enjoy *-*

French Toast

Recipe: 3 Slices of bread
1 Thing-a-majiger of Powered Sugar
1 Syrup Bottle (Maple or Traditional Betty Crocker)
2 Egg (not required)
Directions:
1) Turn on oven
2) Put bread and eggs in separate pans
3) Let them cook
4) Take them out of pan
5) Place them on plate
6) Add syrup and powdered sugar to your liking
7) Enjoy!
Bon' Appitite!

Disclaimer: Do not serve to French People for they will hate you..

powered by Yahoo Answers

Thai pork curry

Serves 2

Preparation time 30 mins to 1 hour

Cooking time 10 to 30 mins

Ingredients
200g/7¼oz lean pork steak (pork steak is good for this)
olive oil for frying
1 aubergine
75g/2½oz reduced fat coconut milk
handful fresh basil leaves
2 tbsp fish sauce
2 tbsp sugar
2-3 tbsp Thai curry paste
5 fresh or dried kaffir lime leaves
150ml/5fl oz dry white wine
For the jasmine rice
jasmine rice, enough for 2
1 lemon grass stalk, bashed to release the flavours
1 garlic clove, halved
1 chilli, halved
piece of ginger
dried or fresh lime leaves

Method
1. Remove any visible fat from the pork and cut into cubes
2. In a large non-stick pan or wok heat a drizzle of olive oil and brown the pork. Keep it moving to stop it burning.
3. Dice the aubergine and season with salt. Add it to the pan with the pork and cook for a minute or two.
4. Add the coconut milk. Stir until the pork and aubergine are coated then add the wine.
5. Now add the curry paste and stir in well. Add the fish sauce, sugar and lime leaves and cook for 8-10 minutes.
6. Add the shredded basil leaves before serving.
7. Cook the rice in boiling water according to packet instructions along with the lemon grass, garlic, chilli, ginger and lime leaves.
8. Drain well and discard the herbs and spices. Serve alongside the pork.

South Indian dry masala fish curry with tomato and coconut chutney

Serves 4

Preparation time 30 mins to 1 hour

Cooking time 10 to 30 mins

Ingredients
For the fish
4 x 200g/7oz white fish fillets (monkfish, haddock, hake, cod or similar)
3 tbsp plain yoghurt
2 tsp garam masala
1 tsp black mustard seeds
1 tsp ground coriander
1 tsp ground cumin
½ tsp chilli powder
6 cardamom pods, lightly crushed
½ tsp salt
1 tbsp vegetable oil
For the chutney
1 tbsp vegetable oil
1 onion, finely chopped
7.5cm/3in piece root ginger, roughly chopped
6 garlic cloves, finely chopped
1 green chilli, finely chopped
10 curry leaves (available from Asian grocers and some supermarkets)
1½ tbsp desiccated coconut
1 x 400g/14oz can tomatoes, chopped
2 tsp sugar
2 tsp balsamic vinegar

Method
1. For the fish, wash the fish and blot dry with kitchen paper.
2. In a mixing bowl combine the yoghurt, garam masala, mustard seeds, coriander, cumin, chilli, cardamom pods and salt. Add the fish and coat well with the yoghurt mixture. Cover with cling film and leave to marinate for about an hour.
3. For the chutney, heat the oil in a saucepan, add the onion and cook until soft. Add the ginger, garlic, chilli, curry leaves and coconut. Cook for a couple of minutes, until the coconut is lightly browned. Add the tomatoes, sugar and balsamic vinegar.
4. Simmer uncovered for about 20-30 minutes, until the chutney has thickened and reduced.
5. To cook the fish, heat the oil in a frying pan, shake off the excess marinade from the fish and fry until golden, about 3-5 minutes each side depending on the thickness of the fish.
6. Serve topped with warm chutney.

Can anyone help me out? Does anyone know what I'm talking about?

Ma Po Tofu
SERVES: 4
ingredients
MARINADE

1 tablespoon oyster-flavored sauce
1 teaspoon cornstarch
1/2 pound ground pork or beef
1 package (14 to 16 ounces) soft or regular tofu, drained
SAUCE
1/3 cup chicken broth
2 tablespoons soy sauce
1 1/2 teaspoons chili garlic sauce
1 teaspoon black bean garlic sauce
1 teaspoon cornstarch
1/2 teaspoon ground toasted Sichuan peppercorns
2 tablespoons cooking oil
2 tablespoons minced garlic
1 fresh red chile pepper, minced

directions
Combine marinade ingredients in a bowl. Add pork and mix well. Let stand for 10 minutes. Cut tofu into 1/2-inch cubes. Combine sauce ingredients in a bowl; set aside.
Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic and chile pepper, and cook, stirring, until fragrant, about 10 seconds. Add pork and stir-fry for 2 minutes. Add tofu and sauce. Cook, stirring gently, until tofu is heated through and sauce boils and thickens. Place in a serving bowl and garnish with green onions.
Recipe by Martin Yan

Thanks.

Chicken curry

Ingredients:

6 boneless, skinless chicken thighs

1 ¾ c. coconut milk
2 garlic cloves, crushed
2 tbsp. Thai green curry paste
12 pickled onions
3 green chiles, diced
3 kaffir lime leaves, shredded
4 tbsp. fresh chopped cilantro
salt and pepper to taste
boiled brown rice, to serve
Directions:

Cut the chicken into bite-size pieces.
Pour coconut milk into large pan over high heat and bring to boil.
Add chicken and garlic to pan and bring back to a boil.
Lower heat and simmer for 30 minutes or until chicken is tender.
Remove chicken from the mixture with a draining spoon and set aside to keep warm.
Stir green curry paste into pan and add pickled onions , chiles and lime leaves; simmer for another 5 minutes.
Return chicken to pan and bring to a boil.
Stir in cilantro and season to taste with salt and pepper.
Serve over a bed of boiled brown rice.
Serves 4 persons.