By Jonathan Hatchman, Food Editor, @TLE_Food
It’s no secret that China’s national cuisine is one of the world’s finest, as well as one of the UK’s most popular international favourites. Ranging from the humble high street takeaway through to the most high-end gastronomic temples, London is home to some of the finest Chinese food this side of Asia. So, as the whole world embraces the arrival of Chinese New Year of the Monkey (today), we’ve compiled a selection of recipes from China and some of their neighbouring countries for readers enjoy an East Asian feast at home this evening.
Dan Dan Noodles from Hutong
“A steaming bowl of these noodles are the perfect way to warm up a British winter,
serves 4 as a side, 2 as a main dish.”
Dried Chinese egg noodles, 300g
Minced pork, 100g
Dried shrimp, 50g
Pickled Chinese vegetables, 1tbsp
Fresh chilli, 1tsp
Chilli oil, 2tsp
Rice wine vinegar, 1tsp
Sesame oil, ½ tsp
Soy sauce, a dash
Chicken stock, 300ml
Spring onions, chopped, to garnish
Poach the noodles until almost cooked and set aside.
Stir Fry the minced pork, shrimp, and pickled vegetables, with the fresh chilli in a teaspoon of vegetable oil over a high heat.
Add the chilli oil, rice wine vinegar, sesame oil, and soy sauce to the wok before adding the chicken stock. Bring to the boil and add the noodles.
Garnish with the spring onions and serve in bowls.
Hutong can be found at The Shard, 31 St Thomas Street, London, SE1 9RY.
Special Fried Rice from Ching-He Huang, star of Ching’s Amazing Asia, Food Network
“What could be better than a brunch dish of egg fried rice? If I am cooking rice, I will always think one step ahead and make more so that I have plenty of rice leftover the next day to make my special fried rice. Actually this is a great way to use up any leftover vegetables or meat. The trick is to scramble some eggs into very small pieces using a pair of chopsticks as it cooks in the wok into small stringy layers, and then incorporate the rice and the other ingredients so that you can fluffy pieces of egg in the rice – that is how I like my fried rice.”
Serves 2, or 4 to share
Vegetable oil, 2 tbsp
Garlic, 2 cloves, chopped
Ginger, 1 tbsp, peeled and grated
Spring onions, 2, chopped
Small raw prawns, 150g, shelled and deveined
Red peppers, 50g, diced
Garden peas, 50g, boiled and drained
Eggs, 2, lightly scrambled
Steamed jasmine rice, 400g, cooled
Light soy sauce, 2 tbsp
Oyster sauce,1 tbsp
Freshly ground white or black pepper, 1/2 tsp
Sesame oil, 1 tsp
Heat a wok over high heat and add in the vegetable oil.
Add in the garlic, ginger and spring onion. Stir-fry for 30 seconds.
Add in the prawns and stir-fry for 1 minute.
Add the green peas, diced red pepper and scrambled eggs and mix well.
Add the cooked rice, mixing well, stir-frying well for 1 minute.
Add in the soy sauce, oyster sauce, ground black pepper and sesame oil and stir-fry for 1 minute. Serve at once.
Ching stars in Ching’s Amazing Asia 15th February at 9pm on Food Network. Recipe by Ching-He Huang Copyright www.chinghehuang.com
Slow Cooked Five Spice Pork Belly with Coriander and Cinnamon from Paul Bates, Head Chef at OXBO Bankside
Pork belly, 12 thick slices
Fresh Coriander, 1 bunch
Cinnamon sticks, 2, crushed
Lemon grass, 2 Sticks
Ginger, 1 thumb-sized piece, chopped
Ground coriander, 1tsp
Chinese Five spice, 2tsp
Red chilli, 1, sliced
Dark Chinese soy sauce, 2 cups
Kikkoman Japanese soy sauce, 2 Cups
Shallots, 3, chopped
Spring onions, 6, chopped
Take the pork belly slices and seal them in a hot pan – nice and golden either side, remove from the pan.
Using the fat and residue in the pan sauté the shallots, spring onions, lemon grass, Star anise, cinnamon sticks, garlic and ginger until soft – about 10 minutes.
Add the chilli, five spice and coriander sauté for a further 5 minutes.
To the spices, add the soy sauces and the water, bring to the simmer.
Return the pork belly to the stock. Add the fresh coriander stalks, cover with foil and simmer gently for one and a half hours – checking every twenty minutes.
After one and a half hours the pork should be soft enough to cut with a spoon. Remove the pork belly from the stock and keep warm, reduce the sock by a half and strain it. Place the slices of pork in the bowl and spoon the stock over the top.
Place crisp shallot rings on the pork, garnish with the fresh coriander.
Serve with fried or boiled rice.
OXBO Bankside can be found at Hilton London Bankside, 1-8 Great Suffolk St, London, SE1 0UG.
Fresh Summer Rolls with Tiger Prawns from Pho & Bun
Makes 8 rolls
For the summer rolls
Rice paper, 8 sheets (22 cm in diameter)
King prawns/jumbo prawns/Black Tiger prawns, 12 (better with the shells on)
Dry rice vermicelli, 20 – 30g (thin vermicelli works best)
Iceberg lettuce, 1
Coriander sprigs, 16, chopped
Mint leaves, 16
Perilla leaves, 16
For the hoisin dipping sauce
Vegetable oil, 1tbsp
Hoisin sauce, 4tbsp
Peanut butter, 2tbsp
Sriracha chilli sauce, ½ tbsp
Sugar, ½ tbsp
Small shallot, 1, peeled and chopped
Roasted peanuts, 1 tbsp, crushed
For the Summer Rolls
Bring a saucepan of water to the boil and add a pinch of salt. When the water reaches boiling point add the prawns and cook for 2 – 2 ½ minutes depending on the size of prawns.
While waiting for the prawns to be cook, prepare a bowl of ice cold water.
Take the prawns out of the boiling water (keep the water) and put straight into the ice cold water, when the prawns have cooled down drain from the water. Peel the shells and cut the prawns in half lengthways.
Using the same saucepan and water used to cook the prawns bring it back to the boil. Put the rice vermicelli in and cook for 6 – 10 minutes until the rice is soft. Drain the vermicelli and rinse under cold water to cool down and leave in a strainer to dry out.
Cut the iceberg lettuce in half and slice into thin strips. Wash in cold water and leave in a strainer to dry. Wash the herbs in cold water and also leave in a strainer to dry.
Prepare a deep bowl of warm water and a round plate to roll the summer rolls. Dip a sheet of rice paper into the water, take it out and lay on the plate.
Put the thinly sliced lettuce on the bottom of the rice paper, and then put some vermicelli on top of lettuce. Put 3 pieces of half cut prawns with the red skin down on the middle of rice paper then put 2 leaves of each herb and coriander on top of the prawns.
Start rolling by folding the bottom of the rice paper into the centre then fold the 2 sides of rice paper inward like you’re making a gift box. Continue to roll the rice paper to the end.
Try to roll as tightly as possible as this will affect the appearance and texture of the summer roll.
Once finished rolling, put the summer rolls in a container and cover with a damp cloth until serving. This will help you to keep the summer rolls for at least 4 hours without being dried out.
For the Peanut Dipping Sauce
Heat the oil in a saucepan over a medium heat then fry the chopped shallots until soft and transparent.
Add the hoisin sauce, peanut butter, chilli sauce, sugar and water and bring to a simmer. Let it simmer for 1 minute and leave to one side to cool down.
Pour into a sauce dish and sprinkle with crushed peanuts on top. Enjoy the summer rolls by dipping into the sauce.
Pho & Bun can be found at 76 Shaftesbury Avenue, London, W1D 6ND.
Tea Smoked BBQ Lamb Chops with Spicy Korean Miso from Kurobuta
For the lamb cure mix (enough for 8 plump chops)
Red onion, ½
Coriander seeds & roots, small handful
Garlic, 2 cloves
Long red chilli, 1
Sea Salt, 20g
For the smoke mix
Fine smoking chips, 1 cup
Sencha green tea powder, ½ cup
Raw rice, ¼ cup
For the spicy Korean miso
Gochujamg (Korean pepper paste), 100g
Rice vinegar, 20ml
Caster sugar, 15g
White miso paste, 10g
Egg yolk, 1
Puree all of the lamb cure ingredients until fine and marinade the lamb chops for two hours.
To make the spicy Korean miso, whisk together all of the ingredient except for the egg yolk and cook gently over a very low heat for 10 minutes. Remove from the heat and whisk in the egg yolk, then allow to cool. (Leftovers can be refrigerated and last for weeks on end).
After marinating, wipe the cure mix off of the chops. Heat a wok or similar pan and add the wood chips. Once smoking, add the rice, heat through and then add the green tea.
Place the lamb chops on a rack over the smoke and cover well. Smoke for two minutes on each side.
Remove and set aside to cool until required. These are best left for at least two hours to allow the harsh astringent smokiness to mellow.
To cook, rub the chops lightly with a little oil and season with sea salt and freshly ground black pepper. The chargrill until pink inside.
Further information on Kurobuta’s various London restaurants can be found at kurobuta-london.com.