Stir fried Lamb with Cumin and Chili

 I cook all sorts of recipes from around the world and yet something pulls me back to Asian cuisine. Most of my recipe inspirations comes from traveling, eating different cuisines and replicating them in my own kitchen. 

This is one such contender.  Hailing from Xinjiang province, this Cumin Lamb stir fry is one of the best easy new recipes I’ve tried  from a small Chinese restaurant. 

Tender strips of lamb in a mouth-watering  combination of robust flavors of toasted cumin, Sichuan peppercorns and numbing chilies, golden on the outside and astonishingly tender on the inside.

 Another great thing about this dish is that there are no fancy, hard-to-find, “exotic” ingredients involved, except maybe Shaoxing wine and Sichuan peppercorns. But then nowadays you can find these in a lot of grocery stores. 

Shaoxing wine eliminates the unpleasant smell of raw meat and adds an aromatic, rich flavour to dishes.

Sichuan peppercorns have a citrusy flavor, and produce a numbing sensation even though they don’t have that much heat. 

Cumin - a whole lot! This recipe is true to it's name!

Type of lamb : I used lamb steaks as this was the best cut available from the local supermarket. I cut it into thin strips against the grain. Ask your local butcher and get some different less expensive cuts. If you have leftover roast lamb, do make use of it! It will taste just as delicious. 

Ingredients: 

500 g lamb

2 tbsp cumin seeds toasted and ground 

3 garlic cloves

1 red onion

3 stalks of spring onions

1/2 green bell pepper 

2 tbsp Soy sauce 

1/2  tbsp Dark soy sauce

1/2 tbsp Shaoxing wine 

1 tbsp rice syrup or brown sugar 

1/2 tsp Sichuan peppercorns, ground 

4 - 5 dry red chilies 

1/2 crushed chili flakes 

Method: 

1. In a pan dry roast cumin and Sichuan peppercorns until they release oil and are fragrant, about 2-3 minutes. Let cool then place them in a mortar and pestle and grind to a coarse powder. 
2. Marinate lamb with soy sauce, dark soy sauce, Shaoxing wine, rice syrup and the ground cumin and pepper. Keep aside 
3. Cut the bell peppers into cubes. Finely slice the spring onions. Cut the red onions into chunks, finely chop the garlic. 
4. Heat oil on a high heat. Once Smokey hot add the chopped vegetables and the marinated lamb. 
5. Stir fry in high for 3 - 4 minutes until the lamb gets some lovely charred bits. 
6. Sprinkle some spring onions and serve! 

Alternative:

You can use beef in this recipe too. A marbled cut of beef like the skirt, flank or rump steak will work well too. 

These turned out extremely good and complete blog worthy because they look perfect - also they are fabulous to add to your dinner table. 

Recipes like this always receives a huge thumbs up from my family. 

Napa cabbage has a very mild flavor, it is delicate and it cooks within minutes. I love to use it in fried rice, soups, stir fries, stews, slaws and kimchi!! 

This recipe calls for steaming them as I find it far more healthier than pan frying. 

You could also steam them in an oven. To do so simply arrange them in a baking dish and refrigerate. When you’re ready to cook them up, just add a few tablespoons of water, cover the dish with a lid or foil and place into your preheated oven for 10 - 15 minutes. 

Cabbage rolls are not only common in cuisines across Europe but also western Asia. Napa cabbage leaves make excellent wrappers when used for recipe like these. The leaves are much softer than green cabbage and they need less time to cook. 

I simply love the Oriental flavors used in this recipe. It’s the perfect balance of salty, spicy, sweet flavors and different textures which makes it so interesting to the taste buds. 

The ingredients are quite similar to a regular dumpling filling - mince meat, shiitake, carrots, ginger, black vinegar, soy sauce, chili, etc. 

If you want to make it vegan, simply swap the ground meat for tofu! 

So let’s get started! 

It all comes together in 3 easy steps: 

1. Boil the cabbage. 
2. Prepare the filling. 
3. Wrap, roll and steam. 

Ingredients: 

For the Rolls ;

1 Napa Cabbage, we will use about 10 leaves 

200g fresh Shiitake mushrooms, finely chopped

2 stalks of Spring onions, white and the green, finely chopped

300g pork or chicken mince (preferably the thigh of chicken )

4 Garlic cloves , grated

1” Ginger, grated 

3 tbsp Soy sauce

4 chilies finely chopped 

1/4 tsp white pepper powder 

1 tbsp Oyster sauce

1 tbsp Shaoxing wing

End of cabbage, finely chopped

For the Dipping Sauce ;

2 tbsp Soy Sauce

1 tbsp Chinkiang Black Vinegar 

1 tbsp Spring Onion,finely chopped

1 Cloves Of Garlic, finely minced 

1/2 tsp black sesame seeds 

2 tbsp chopped cilantro 

3 Tbsp Shichi-mi Tōgarashi (Sub Chilli Flakes)

1 tsp sugar 

100ml vegetable Oil heated until smoking hot 

Method: 

1. Separate the outer large cabbage leaves, saving the biggest and the most beautiful ones. With a pestle or a mallet , gently bash the hardest part of each leaf or cut off a part of it, to make it thinner. 
2. In a large pot add enough water to submerge the leaves and boil until they start to wilt, about 2 minutes. Doing this will allow us to easily fold the cabbage into rolls. Drain and allow it to cool slightly.
3. In a bowl mix all the ingredients for the filling. - Always fry a small portion to check the level of seasoning. 
4. Add a tablespoon of filling to a cabbage leaf and roll it up. Continue with all the cabbage leaves. 
5. Add the cabbage rolls into a steamer and steam for 8 - 10 mins. 

For the dipping sauce: 

1. Combine soy sauce, vinegar, spring onions, cilantro, garlic, sugar, sesame seeds and shichimi powder in a heat proof bowl. 
2. Heat the oil until it is smoking hot and pour over the mixture. Stir well. 

Serve the cabbage rolls along with the dipping sauce. 

Notes: 

Shichi-mi tōgarashi is a Japanese spice mixture containing seven ingredients. If you cannot get your hands on this use regular chili flakes. 

You know when you eat at a restaurant and the food at the next table, ordered by a local, makes you think, “hmm, that looks interesting”, and gets you curious, well our introduction to Mapo Tofu was somewhere on those lines. 

There’s one thing to remember when you live in a foreign country - Go where the locals go. Eat what the locals eat. We did just that. If you want the taste of authentic local cuisine this is the Mantra to follow. 

If you are in KL  there are a few a must try places  - The Fu Cheng Restaurant made a killer Mapo Tofu as did HSBC in Bangsar KL. And no HSBC is not a bank but an acronym for Hot and Spicy Bangsar Cuisine. 

If you are in Singapore a must try - Old Chengdu Sichuan Cuisine on Pagoda Street. If you want authentic Szechuan food, then you've come to the right place. The menu is entirely in Mandarin, but they have pictures on it so it's not too difficult to figure out. Lol, yes sometimes it’s worth taking this risk. 

And then there’s Din Tai Fung which probably has branches all over the world. 

But tfor us in Germany the choice is limited to almost none. Tha is why I went through all the trouble in actually researching this recipe all over the internet. 

My final recipe is a definite close or I might even dare to brag and say it is better than what we've eaten in the past!!!!

Mapo Tofu is one of the famous, must eat Sichuan Chinese dishes that enjoys a high popularity among not only Chinese people but also with people from other cultures. 

Don’t let this discourage you but often times this dish is almost impossible to authenticate especially in a home kitchen.  

Why is that - 

Firstly you need a fiery hot wok, the kind where the heat source looks almost like fire from hell. Now that’s impossible to replicate at home. 

Secondly the authentic Pixian doubanjiang cannot be found in most European stores. So we make do with what’s available and for me it was the Lee Kum Kee brand. 

But even with these “hurdles” my recipe come pretty close to the real stuff. At least that’s what everyone thinks. So here’s what you need to keep in mind - Mapo Tofu should have an equal, harmonious balance between saltiness, sweetness and heat. While Tofu or beancurd is a key ingredient in this recipe, it actually plays a neutral role because of its neutral taste. In fact it acts as a perfect carrier for the other components that flavors the dish. 

There are a couple of must haves to get the “Real” taste - 

Doubanjiang aka toban-djan, broad bean chili sauce, or fermented chili bean paste : 

It is the key ingredient for real Sichuan Mapo Tofu, the soul of Sichuan cuisine. 

Szechuan doubanjiang gets its full of flavor because of its long fermentation process. 

Doubanjiang has a reddish brown color with complex umami profile. The standard way to use it is to first fry it in oil before adding other ingredients, infusing the oil with its colour and fragrance.

Sichuan Peppercorns: 

To achieve a tongue numbing taste of authentic Sichuan cuisine this ingredient is not an option! 

But of course if you are really not into spicy food but would like to give this recipe a try, I recommend you to use only half the quantity. But try not to skip this as it will enhance the Mapo Tofu to a complete other level.  It is also traditionally sprinkled on top of the finished dish just before serving. 

Tofu : 

It is advisable to use a soft tofu. Not a silken tofu but a firm-soft tofu. Silken Tofu would lose its shape and just break up while mixing and in turn you’ll be left with a mush.  

Minced Beef: 

This is the most traditional protein used. It is fried first until crispy and then the other ingredients are added. 

Cornstarch: 

This is added three times in the entire cooking process. This ensures that the tofu cubes will get a nice coating on them. 

How to serve : 

Mapo Tofu itself is a dish with very pretty strong flavors. Since it tastes slightly salty and spicy it is recommended to eat it alongside plain and tasteless ingredients like steamed rice, noodles or sometimes even steamed buns. 

Let's Get Started!

Ingredients: 

450g semi soft Tofu 

400g beef mince ( you can swap vegan mince  or pork or chicken) 

1/2 tsp sesame oil 

2 tbsp oil ( neutral ) 

1 tsp crispy chili in oil 

1 tbsp Sichuan peppercorns 

300 ml broth or plain water 

1.5 tbsp Doubanjiang 

1 tbsp light soy sauce 

1/2 tsp dark soy sauce 

1 tsp sugar 

3-4  fat garlic cloves, chopped 

5 slices of ginger, minced 

2.5 tbsp cornstarch + 1/2 cup water - made into a slurry  

Method: 

1. Toast Sichuan peppercorns in a small pan until fragrant snd smoky, about 5 minutes. Add them into a mortar and pestle and grind into a coarse mix. Set aside.
2. Cut tofu into bite size cubes. Set a pot half full with water, over high heat. Once it comes to a rolling boil, add a teaspoon of salt. Reduce the heat, then carefully put the tofu in,  and let it simmer for 2-3 minutes. Turn the heat off and allow the tofu to steep in the hot, salty water.
3. In a wok or a large frying pan heat up around 2 tablespoons of oil. Fry the minced meat and while doing so try and break it up into bits with the help of your spoon. it will release water. FRY WELL UNTIL ALL THE WATER HAS EVAPORATED. The meat will then start to turn crispy. This is what we are going for!
4. Push the broken up mince to the side of the pan and add Doubanjiang. Fry it for 2 - 3 minutes. Add ginger and garlic and fry for another 2 minutes. 
5. Pour in water or stock. Add light and dark soy sauce, sugar and let it simmer for 2-3 minutes. Stir in a portion of the cornflour slurry and mix. Now add half the Sichuan peppercorn powder and the crispy chilies in oil. Taste and season with light soy sauce only if needed.
6. Now using a slotted spoon, drain the tofu and add it into the  mixture. Drizzle over the sesame oil and gently mix. Add some more cornflour slurry and mix gently.  Simmer for another 6-8 minutes. The longer time of simmering helps the tofu to absorb all the spicy flavors in the sauce. 
7. Once again add the remaining cornflour slurry and some spring onions and mix. Let cook for a few minutes for the final thickening of the sauce. The tofu pieses too will get a lovely saucy coating. 
8. Transfer to a serving bowl and sprinkle some spring onions and some more Sichuan peppercorn powder.
9. Serve immediately when it is still piping hot with some freshly cooked  Jasmine rice.

Meat lovers - I suggest you give these a try. So tender, succulent, super light, juicy and just bursting with so much flavor. Eat them with plain steamed rice topped with the residual juices from the meatballs. While there are so many ways to cooking these with a wide array of ingredients, I found this recipe to be the best.
The meatballs come together so easily.  Ground pork is combined with finely grated ginger and garlic, soy sauce, shaoxing wine, arrowroot powder, simple seasonings, and an egg. 

500 g mince pork or chicken 

2 tbsp grated ginger

2 cloves of garlic, grated

1 tbsp finely chopped coriander (use the shoots as well) plus a little extra to sprinkle on top 

2 tbsp soy sauce

2 tbsp Chinese Shaoxing cooking wine

2 tbsp meat stock cube 

1 egg1 tsp sugar

1 tsp arrowroot powder or cornflour 

1. In a mixing bowl put in all of the above ingredients, except the meat and give it a mix. Pour this over the meat.
2. Get your hands in there and now give it another good mix until everything comes together. Try not to over mix as it will make the meatballs tough when cooked.
3. Take some water in a bowl, apply some on to your hand. Take about two tbsp of the mixture in your hands and shape it into a meatball.
4. Repeat each time by applying water. This way the meat won’t stick to your hand. 

For the steaming process:

5. Place the meatballs onto a large plate and place it onto a steamer.
Cover and let them steam on high heat for 8 - 10 minutes. To test if the meatballs are cooked, insert a toothpick into the centre of a meatball for a couple of seconds, remove it and then touch it with your hand.
If the toothpick is warm, the meatball is cooked through. 

A perfectly done stir fry is a brilliant dish that is not only quick to make but is also quite popular in all Chinese restaurants. 

Made with commonly used vegetables and protein this dish is quite stress free and so humble. Go free and easy on your choice of ingredients or stick with mine. Either way, this home style stir fry will taste just as delicious. Just like what you get in Chinese restaurant! 

I have alternate options to the protein as well. That is, if you don’t eat pork, substitute it for chickens. If you are vegan you can use Tofu! 

The inclusion of Shaoxing wine or Chinese cooking wine. 

For as long as I can remember, I put off buying this at the Asian grocer simply because I thought it was not an important ingredient. Also there were always substitutes which I could use. 

I was proved wrong when I bought the first bottle of Shaoxing wine and used it instead of the substitute!! 

I found that missing taste! That secret ingredient! That something what you just cannot get right when you cook Chinese style recipes at home.  

The verdict - It taste as delicious as what you get at restaurants, and no, there is no need to add MSG!! 

Along with soy sauce, the Shaoxing wine is probably the most important ingredient in Chinese cooking. 

The Chinese restaurants use it by the gallons. From stir fry sauces to soup broths, marinades and even wontons! And since a while, so do I! 

So here’s the recipe! 

The most important thing to remember is that you need to have a really hot wok or pan to start with. 

The oil used in the marination will stop the protein from sticking to the wok. 

What you need : 

* 200 g pork tenderloin ,thinly sliced 

                                        Or

   200g boneless chicken thighs, thinly sliced 

                                        Or 

     200g firm tofu, drained and  cut into chunks 

* 1 bell pepper, cut into large chunks 

* 2 tsp cooking oil 

* 2 inched of ginger, julienned 

* A bunch of Bok Choi - chopped into large sections. Stalks cut into smaller chunks and separated from the greens. Make sure to wash it thoroughly to get all the grit out. 

* A cupful of sliced shiitake mushrooms 

* 2 tsp cooking oil 

* 2 inched of ginger, julienned 

* 1 tbsp light soy sauce

* 1 tbsp oyster sauce or mushroom sauce for a vegan recipe 

* 1 tsp of sesame oil 

For the Marination

* 1 tbsp light soy sauce. You can also mix 1/2 tsp dark soy sauce to achieve a darker color. 

* 1/4 tsp white pepper

* 1/2 tsp sugar

* 1/2 tbsp Shaoxing cooking wine 

* 4 tbsp water or chicken stock.

* 3 tsp cornstarch

* 2 tsp oil

Method:

1. Cut your chosen protein into thin slices. Cut cubes of using Tofu. 


2. Transfer the pork ( which I have used here ) to a larger bowl, add sugar, salt, white pepper, light soy sauce, Shaoxing wine and water. Combine well and make sure the pork is mixed well. Marinate for at least 15 minutes. Add cornstarch and mix well. 

3. Firstly, heat the wok until it is really hot,  then add oil and continue heating for 30 seconds. Add the sliced pork, or your chosen protein into the wok and fry until it gets slightly charred. Not more than 3 - 4 minutes! Less if you are using chicken. If you are working with a smaller wok, you can cook the pork in two batches.

4. Transfer out the pork immediately and remove extra oil. Leave only 1 tablespoon of oil inside and fry the ginger until aromatic.    

5. Add the Bok Choi stalks along with the bell peppers and for 10 to 20 seconds until slightly softened. 

6. Add the chopped Shiitakes and the green leafy part of the Bok Choi and fry for another minute. 

7. Add the soy sauce and oyster sauce and stir. 

8. Return pork into the wok and give a good mix. Sprinkle some chopped spring onions and drizzle some sesame oil on top.            

9. Serve hot with steamed rice! 

A vegan version of a classic Chinese recipe, these pockets are pan fried to give them a crispy outer layer. Light and easy to make there are multiple fillings that one can opt for. These are perfect for snacking or afternoon tea. 

The super crispy, golden outer layer of the dough, is stuffed with a hearty, savory filling of chives, shiitake mushrooms, tofu, shredded carrots, glass noodles and tofu. 

A seasoning of soy sauce, Shaoxing wine, and pepper round it up giving it that distinct flavor. 

Dough: 

* 300 g all purpose flour

* Roughly 175-180 ml water 

* 1 tbsp of oil 

* a pinch of salt

In a mixing bowl add flour. Create a well in the middle, pour in water, a little bit at a time, then add oil , salt and mix. Knead until it forms a smooth soft dough, about 8-10 minutes. Once the dough starts to form I like to knead it further on a flat surface, like the kitchen counter or on a large chopping board. 

Let the dough rest, covered for at least 30 minutes. 

For the filling: 

* A cupful of washed, chopped Chinese chives

* 50g glass noodles

* 2 garlic cloves chopped 

* 1 cup chopped shiitake mushrooms 

* 200 firm tofu, drained and crumbled 

* 1/2 cup finely grated carrot 

* 1 tbsp toasted sesame oil

* 1 tbsp light soy sauce

* 1 tsp sugar

* 1 tsp white pepper

* 1 tbsp Shaoxing wine 

* Salt to taste 

* 1 tbsp oil 

1. Soak the glass noodles in hot water for 10 minutes. This will soften them. Drain and cut them using kitchen scissors, into smaller pieces.

2. In a large non-stick pan add half a spoonful of oil and heat it on medium. 

3. Add the chopped garlic and fry for a minute. 

4. Next add the carrots and sauté for a minute followed by the tofu. 

5. After two minutes add the glass noodles, shiitake mushrooms, chives, soy sauce, Shaoxing wine, sugar and white pepper. 

6. Taste and add salt of necessary. 

7. Drizzle some sesame oil and mix

8. Set aside to cool 

To make the pockets:

1. Dust the counter top with flour. Roll the dough and divide it into 12 equal portions. 

2. Take one dough ball and flatten it with the palm of your hand and using a rolling pin roll it into a circular shape. About 8 cm.

3. Place about 2 tablespoons of filling in the center of the dough circle. Take one side of the edge and bring it to meet the other to make a half moon. Press firmly. Take your time to do this step carefully, as it will prevent the filling from finding ways to leak out when pan frying. 

4. You can then take a fork and gently press on the closed side to make indentation on the edges.

5. Once you have made the a chive pocket, transfer it on to a lightly floured baking sheet / tray. Cover the baking sheet with another dry cloth to keep them from drying out.

6. Repeat step 3 and 4 with the rest of the dough.

To cook the pockets:

1. Heat a non-stick pan and drizzle some oil. Pan-fry pockets until golden brown, for about 3 to 5 minutes, each side. Then cover the pan with a lid and continue cooking for another 3 to 5 minutes.

2. Remove and place them on a baking rack  to avoid them collecting moisture and getting soggy. 

Best served warm with a spicy chili sauce. 

When you think of Iceberg Lettuce you think of salad but the Chinese have an interesting way of using this vegetable, in a stir fry. 

The easiest and fastest way to have this ready in a matter of just a few minutes. There are days when I really like to cook meals which are fast, easy and delicious at the same time. 

This lettuce is great to use in stir fry because of its crunchiness, clean flavor, high water content and fresh taste. 

The irregular look of the hand torn leaves is also aesthetically quite appealing. 

So instead of consuming this as a salad, try this is a new and delicious way of including it on your lunch or dinner table. 

Here’s a quick how to - 

You will need : 

1 iceberg lettuce 

3 small shallots, sliced 

4-5 garlic cloves, chopped 

2 tbsp soy sauce 

2 tbsp oyster sauce or mushroom sauce 

1 tbsp Shaoxing wine 

1/2 tsp white pepper powder 

Pinch of sugar 

Oil for frying 

Sesame oil to drizzle 

This is an interesting way to rip open the lettuce. 

Take a whole head of the Iceberg Lettuce and with a firm grip smash it, stem side down on to your kitchen counter. This will make it easier to tear in into large chunks. 

Give it a good wash, drain the water and set aside in a colander. 

1. In a wok or a large frying pan add a spoonful of oil and heat it. 

2. Add the sliced shallots and fry until golden brown. Use a small sieve to remove the shallots, drain out as much oil as you can and keep aside on a plate. 

3. In the same oil add the garlic and fry until light golden. Use a small sieve to remove the garlic, drain the oil and keep it with the shallots. 

4. Crank up the heat to the maximum. Here’s where you need to really work fast. 

5. Now add the torn up lettuce, soy sauce, oyster sauce, shaoxing wine, sugar and white pepper into the wok and give it a good stir. All this should take just about a minimum, no more! 

6. With a slotted spoon lay the leaves on a on a serving plate and pour the sauce on top. 

7. Drizzle some sesame oil and sprinkle the shallots and fried garlic. It is now ready to serve! 

As simple as it can get. 

One of the most popular foods on the Chinese take away menu. 

Why? Because bite size pieces of chicken, in a crispy coating are tossed into a sticky, fingers licking spicy, sweet, tangy sauce. Now that itself sounds totally irresistible. How can anyone not be a fan! 

Come to think of it, it is easy to pull off at home. It’s healthier (I think), tastier and you can control what goes into it. 

You will need : 

350g boneless chicken thighs cut into bite size pieces

                  Or 

350g firm tofu drained and cubed

1 tsp salt 

1 tsp pepper 

2 tsp cornstarch 

For the sauce: 

2 tbsp soy sauce

4 tbsp apple vinegar 

1 tsp shaoxing wine 

2 tbsp Laoganma Crispy Chili in Oil (available at any Asian grocer)

3/5 whole dry red chilies 

2 tbsp raw unrefined sugar

1 to 3 tsp sambal - deputy on your spice level 

1/3 cup vegetable stock 

1 tsp cornstarch

2 cloves garlic, chopped

Toasted sesame seeds to sprinkle on top 

Oil to fry - 2 tbsp 

1. Sprinkle salt, pepper and cornstarch on the chicken. 

2. Take a large nonstick pan, add oil and fry the chicken on a medium to high flame until cooked through. It should take about 5-8 minutes. I did not deep fry my chicken as most recipes suggest. 

It’s advisable to invest in a good quality large non stick pan. With just a little oil you can achieve a really crispy outer layer. 

If you are using Tofu - Drain the tofu and wrap it in a clean kitchen towel until all the water has been absorbed into the cloth. 

Cut the tofu into 2-inch long rectangles and season with salt, pepper and cornstarch. Fry on a nonstick pan until all sides are light brown and crisp. About 5-8 minutes.

3. Drain the chicken or Tofu using a slotted spoon until all the oil has come out and set it aside onto a wire rack. by doing this the chicken will stay crispy.

4. Meanwhile in a bowl combine soy sauce, vinegar, shaoxing wine, sugar, sambal, vegetable stock and cornstarch. Mix it and set it aside.

5. In the same pan, where you fried the chicken add the garlic and fry for a minute until it starts to turn golden brown. Then add the chili oil and  the  dried chilies. Turn on the heat to medium high and stir fry for 2 to 3 minutes or until aromatic. Keep stirring it to prevent burning.

6.Now take the sauce mixtureand mix it one more time as the cornstarch will sink down to the bottom. Pour it into the pan. Stir immediately. Cook the sauce for 1 to 2 minutes or until it reaches the thickness that you are looking for. Add more water if it thickens too much.

7. Add the chicken or tofu and toss until each piece has been coated nicely with the sauce. Cook additional 1 to 2 minutes so the chicken has some time to soak up the flavors of the sauce. 

8. Remove from the heat and garnish with toasted sesame seeds.

9. Serve immediately with some warm cooked rice and steamed veggies or it can also be served as appetizer, in cold small iceberg lettuce cups! 

Tips:

I did not deep fry my chicken, as most recipes suggest. Do invest in a good quality large non stick pan. With just a little oil you can achieve a really crispy outer layer. 

Do not get tempted to fry too many pieces of chicken at the same time. This will avoid the pieces from sticking or clumping together. It will also result in a crispy crust. Typically, in a larger pan you can fry about 8-10 pieces at a time. 

To increase the spiciness of your chicken, feel free to add more sambal or whole dry red chilies. 

Air-Fryer: PERFECT if you have an air fryer! Just preheat to 400 degrees. Toss the chicken in salt, pepper and cornflour and spread chicken pieces evenly so they don’t touch, spray with oil and cook for 15 minutes.

This chicken is best served immediately, as the coating will absorb the sauce and get softer as it sits.

A simple, flavorful, cold marinated Chinese style cucumber salad. 

It’s refreshing, crunchy and very delicious, perfect as an appetizer or as side dish which goes perfectly well with any Chinese style dish. 

Smashing the cucumbers allows the dressing to find its way into the ragged nooks and crannies of the cucumbers. 

The use of Chinkiang vinegar ( Chinese black vinegar) gives it that distinct pungent, tart, sweetish flavor with a fermented malty taste. 

Here’s an interesting recipe with an addictive taste which lifts the humble cucumber to a whole other level. 

For the cucumber use Spanish cucumbers or English cucumbers - a thin skin and not too many seeds. It is also important to use fresh, firm-fleshed cucumbers as old soft ones will easily turn into mush. 

Ingredients:

3-5 small-medium size 

3 cloves of garlic roughly chopped 

1 small shallot chopped fine 

1 tbsp crispy chilies in oil - I use Laoganma brand which is available at most Asian supermarkets. 

3 tbsp Chinkiang vinegar or regular rice vinegar 

1/2 tbsp soy sauce 

1 tsp sugar 

Salt 

Method:

1. Wash and dry the cucumbers and place them onto a chopping board. 

2. Cut off the ends and using a rolling pin to bash the cucumber. This will soften and split it in places. One swift smack is all that is needed! 

3. Cut the cucumber into quarters lengthways, then into chunky bite-sized pieces. 

4. Tip them into a colander and sprinkle them with salt. Then suspend it over a bowl so all the water is drained out. Leave for 1 hour in the refrigerator. 

5. Put the garlic, shallots, crispy chilies in oil, soy sauce, sugar and vinegar into a bowl and whisk. 

6. Remove the cucumbers from the refrigerator and rinse them under gently running cold water and then drain them really well. 

7. Put them into a serving bowl and add the dressing. 

You can eat it straightaway but they will taste even better if left longer. 

Pop them in the refrigerator to chill until you are ready to use.