Crispy Chilli Beef

You will need:

•  350g Minute Steak, cut into thin strips
• Three tablespoons of corn flour
• Two teaspoons of  Chinese Five Spice
• 100ml Vegetable oil
• One red chilli, Finely chopped
• Four spring onions, Sliced
• Two garlic cloves, Crushed and finely minced
• Thumb sized piece of ginger, Grated
• Two tablespoons of sweet chilli sauce
• Two tablespoons of dark soy sauce

Served with cooked noodles

Put the beef in a bowl and toss in the corn flour and five-spice.
 Heat the oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp. Scoop out the beef and drain on kitchen paper. Pour away all but one tablespoon of oil.

Add the half the chilli, the white ends of the spring onions, garlic and ginger to the pan. Stir-fry for 3 minutes to soften, but don’t let the garlic and ginger burn.
Mix the soy, chilli sauce and ketchup in a jug with 2 tablespoons of water, then pour over the veg. 
Simmer for 2 , then add the beef back to the pan and toss well to coat.
Serve the beef on noodles scatter with the remaining chilli and the green parts of the spring onions.

Basic Ingredients for Cooking Chinese Food at Home

Soy Sauce
Great for seasoning dishes instead of using salt it gives a richer flavour to dishes and adds colour. Can be used in marinades, for dressings and dipping sauces.

Rice Vinegar
A mild vinegar , Great for marinades, dipping sauces and making vinaigrettes.

Fish Sauce
Smells horrendous to say the least but is a must have for Thai cooking and for stir fry's

Chilli Sauce
 An easy way to add heat to dishes or even sweetness if depends on the sauce your using. Used in marinades and as a dipping sauce.

Oyster Sauce
A sweet and savoury thick sauce which adds a great flavour to Chinese cooking only small amounts is needed as using too much can overpower a dish easily. There is also vegetarian versions of this sauce made from mushrooms.

Coconut Milk
A creamy and rich canned coconut milk adds a wonderful flavour and smooth texture to curries, soups and marinades.

Fresh Ginger
You can grate it , cut it into matchsticks or mince it adds freshness to dishes and is also very good in marinades. They also say fresh ginger, garlic and spring onion is the holy trinity of Chinese cookery!

Rice Wine Vinegar
Only small amounts are needed to add a completely different flavour to stir frys, soups , noodles and simmering sauces. Its a staple in Chinese cooking.

Limes
Cuts the dish and balances out the flavours, they add freshness and a lightness to dishes and are also used a lot in marinades.

Curry paste
Made from several ingredients such as lemongrass, garlic, chilli and so on, a teaspoon or more of curry paste are essential in Thai curries. It comes in both a red and green paste.

Rice
Traditionally known as the main accompaniment with Asian food, there are many types of rice long grain, short grain, wholegrain, wild rice, brown rice, basmati rice.

Coriander
Many people aren't a fan of coriander because of its lemony earthy flavour and slightly fruity flavour. But coriander is one of the main herbs used extensively in Asian cookery.

Chinese Five Spice
One of my favourite spices to use when stir frying , marinating or making Chinese broths. Its made up of five spices... It consists of Star Anise , Fennel , Clove , Black Peppercorns and Chinese Cinnamon .

Spicy Falafels

You will need

• One red chilli, deseeded and finely chopped
• One teaspoon of cumin powder
• One teaspoon of ground coriander
• One garlic clove , minced
• Juice of half a lemon
• Handful of chopped parsley
• 400g can of chickpeas , Washed and drained

Wash and drain the chickpeas.
Simply blend all ingredients together in a food processer until it looks like a textured paste.
Form into small ball shapes and roll in a couple of tablespoons of flour, and shake off the excess this will ensure a crispy coating when frying.
Put in the fridge for at least an hour to firm up.
Add 3 tablespoons of oil to a large frying pan , and cook for three minutes until golden and brown. You can also bake these....

Chilli Pickle

You will need

• A sterilized jar
• Chilli's, finely chopped, as much as you have
• Three tablespoons of white wine vinegar
• One teaspoon of rocksalt

Simply sterilize the jars in hot boiling soapy water, followed by leaving in a hot oven for 20 minutes...
Finely slice the chilli's of your choice , Place in jar alongside some  rock salt and white wine vinegar.
Leave to infuse for about a week and it should last you a couple of months in the fridge.