kylie kwong's menu
TRANSCRIPT
7/27/2019 Kylie Kwong's Menu
http://slidepdf.com/reader/full/kylie-kwongs-menu 1/31
raised Moroccan-style baby lamb shanks
s is a perfect dish for a winter dinner party. Because it's so rich and complex, all it really needs is some plain rice or po
some crusty bread and a green salad. Although it's quite time-consuming to make, there's really nothing more therapeu
hilly day than roasting spices then pounding them into a paste with fresh aromatics using a pestle and mortar — the
grance is quite intoxicating! And after its long braising time, the lamb is infused with all the warm, soft flavours of the spi
d is meltingly tender.
Serves: as a main meal for 4. Serve with: Some plain rice or polenta, or some crusty bread & a green s
gredients
ste
small pinch saffron threads
3 teaspoons fennel seeds2 whole star anise
10 cardamom pods
1/2 teaspoon cumin seeds
1/2 cinnamon quill
1/2 teaspoon Sichuan peppercorns
2 large red chillies, deseeded and roughly chopped
8 garlic cloves, crushed
7 cm (3 in) knob ginger, sliced
3/4 cup finely sliced coriander stems and roots
30 g (1 oz) turmeric, finely sliced
75 g (21/2 oz) galangal, roughly chopped
2 teaspoons sea salt
1 teaspoon white peppercorns1/3 cup finely sliced red shallots
1/4 teaspoon sweet paprika
1 cup extra virgin olive oil
1/4 cup firmly packed palm sugar
1/4 cup fish sauce
mb shanks
8 baby lamb shanks — about 2 kg (4 lb) in total
pinch sea salt and cracked white pepper
3 medium-sized vine-ripened tomatoes, roughly chopped
6 kipfler potatoes, peeled and cut into wedges
2 medium-sized carrots, peeled and cut into wedges
5 salad onions, trimmed and cut into quarters
4 fresh dates, halved
4 fresh apricots, halved
6 bay leaves
3 cups chicken stock
uice of 2 limes
1 tablespoon fish sauce
ethod
st, make the paste. Combine saffron with 2 teaspoons of boiling water and set aside. Put fennel seeds, star anise, cardamom pods, cumin snamon and Sichuan peppercorns in a small frying pan and dry-roast over high heat for about 2 minutes, or until fragrant. Pound roasted spi
7/27/2019 Kylie Kwong's Menu
http://slidepdf.com/reader/full/kylie-kwongs-menu 2/31
h a pestle and mortar until cardamom is bruised. Discard cardamom husks and keep pounding until all the spices are finely ground. Set asid
und chillies, garlic, ginger, coriander, turmeric and galangal with the pestle and mortar until you have a coarse paste. Add salt and white
ppercorns, and pound until peppercorns are lightly crushed. Add shallots, saffron water, paprika, reserved ground spices and oil, and mix we
mbine.
paste in a medium-sized frying pan and cook over high heat for about 5 minutes, or until fragrant. Reduce heat and simmer gently, stirring
asionally, for 15 minutes. Add palm sugar and fish sauce. Increase heat and simmer, stirring occasionally, for a further 2 minutes, or until m
lightly caramelised. Remove from stove and set aside.
anwhile, preheat oven to 180°C (350°F). Season lamb shanks with salt and pepper and seal in a hot, oiled roasting tin on the stove top unt
wned on all sides. Drain off any excess oil and drizzle prepared paste over lamb, combining over high heat to coat well and seal in flavours
matoes, potatoes, carrots, onions, dates, apricots and bay leaves, and stir to combine. Remove tin from stove, pour over stock and cover witke for 45 minutes, then remove foil and bake for a further 1 hour, or until lamb is very tender and well browned.
move lamb from oven and drizzle with lime juice and fish sauce before serving.
hicken stock
gredients
1 x 1.5 kg (3 lb) free-range chicken
4 litres (4 quarts) cold water
5 salad onions, trimmed and sliced1 medium-sized leek, washed and sliced
1 medium-sized carrot, peeled, sliced
2 small sticks of celery, sliced
8 bay leaves
1/4 bunch flat-leaf parsley, roughly chopped
1 x 75 g (21/2 oz) garlic bulb, halved crossways
1 tablespoon white peppercorns
1 tablespoon sea salt
ethod
se chicken and trim away excess fat from inside and outside cavity. Cut chicken into pieces and place in a large stockpot, along with all rem
redients. Bring to the boil, then reduce heat to a gentle simmer, skimming with a ladle to remove any impurities.
n down the heat until the surface of the stock is barely moving and cook for 2 hours, skimming as required. Remove stock from stove, strain
ough muslin and store in refrigerator for up to 3 days, or in freezer for 2-3 months.
ed-braising stock
s intensely flavoured stock lends a beautiful complexity to red meat dishes.
ves: about 6 litres (6 quarts)
gredients
6 litres (6 quarts) cold water
3 cups Shao Hsing wine
2 cups dark soy sauce
1 cup light soy sauce
2 cups yellow rock sugar
12 garlic cloves, crushed
1 cup sliced ginger
8 spring onion (scallion) stems, trimmed
1 teaspoon sesame oil
10 whole star anise
1/4 cup cassia bark or 4 cinnamon quills
1 piece dried orange peel
7/27/2019 Kylie Kwong's Menu
http://slidepdf.com/reader/full/kylie-kwongs-menu 3/31
ethod
ce all stock ingredients in a 10-litre stockpot and bring to the boil. Reduce heat and simmer gently for 20 minutes to allow the flavours to inf
e stock is now ready for use, or can be set aside to cool and then refrigerated for up to 3 days or frozen for 2-3 months.
ed-braised brisket with caramelised shallots and fresh chilli
This is a very lovely recipe to cook — I just adore watching sugar do its caramelising thing in a go
avy pan; the moment when the sugar turns that warm, honey-caramel colour is magical. The final dish is rather complex
dition to the myriad flavours of red-braising stock, the tomato salad is fresh, sour, salty and sweet all at once, and the on
e sweet, sticky, aniseedy, vinegary and simply delectable! Imagine the experience of tasting all this at once. And don't foere will be a little kick of chilli in there, too.
gredients
1 kg (2 lb) brisket, cut into 5 cm (2 in) thick slices
1 quantity red-braising stock
2 medium-sized vine-ripened tomatoes
1/2 teaspoon white sugar
1 1/2 tablespoons lime juice
1 teaspoon sea salt
6 small, perfect iceberg lettuce leaves
pinch Sichuan pepper 1 large red chilli, finely sliced
ramelised shallots
2 1/2 tablespoons peanut oil
2 salad onions, trimmed and finely sliced
6 cm (2 1/2 in) knob ginger, sliced
4 garlic cloves, crushed
1 teaspoon sea salt
250 g (8 oz) red shallots, peeled
1/4 cup Shao Hsing wine
4 tablespoons crushed yellow rock sugar
1/3 cup chicken stock
2 tablespoons mushroom soy sauce
3 whole star anise
ethod
ce brisket in a large pan, cover with cold water and bring to the boil. Simmer for 20 minutes, then drain, discarding the water. Rinse brisket
roughly under cold water and drain well. (This process rids the meat of any impurities prior to braising.)
a large stockpot, bring red-braising stock to the boil. Transfer brisket to simmering stock, ensuring it is fully submerged. Braise very gently fo
urs, or until brisket is soft and gelatinous, skimming stock regularly with a ladle. Remove pot from stove and set aside.
anwhile, cut tomatoes into wedges and combine in a bowl with sugar, lime juice and salt. Refrigerate for 30 minutes.
xt, make the caramelised shallots. Heat peanut oil in a heavy-based frying pan and add onions, ginger, garlic and salt. Cook, stirring, for ab
utes, or until lightly browned. Add shallots and cook over low heat for a further 5 minutes, stirring constantly. Increase heat, add wine and s
7/27/2019 Kylie Kwong's Menu
http://slidepdf.com/reader/full/kylie-kwongs-menu 4/31
1 minute to deglaze the pan. Add remaining ingredients and simmer gently, uncovered, for about 20 minutes, or until shallots are very tend
amelised.
ally, using tongs, remove brisket from the stock and slice. Arrange lettuce leaves on a large platter and top with brisket. Drizzle with some o
stock and sprinkle with Sichuan pepper. Serve with the caramelised shallots, tomato salad and fresh chilli.
ow-cooked honeycomb tripe with fresh green peas
neycomb tripe is a real favourite of mine, even though it looks rather like a bathing cap with its crazy patterning! This re
s inspired by my short but delightful stint at The Restaurant Manfredi, where Franca and Stefano Manfredi cooked the m
icious tripe à la Milanese. I've added green apples, for sourness, and bacon bones (ask your butcher to saw them intoces), for their smokiness. Serve this with crusty sourdough bread to mop up the sauce.
gredients
3 litres (3 quarts) water
1/2 cup white wine vinegar
1 kg (2 lb) honeycomb tripe, roughly sliced
5 small Roma (plum) tomatoes, cut into quarters
10 garlic cloves
2 teaspoons sea salt
2/3 cup palm sugar
1/3 cup water
1 cup extra virgin olive oil
1 small baby fennel bulb, finely sliced12 small salad onions, trimmed, but with 2 cm (1 in) green stem left intact
1 small stick of celery, sliced on the diagonal
200 g (61/2 oz) smoked bacon bones, sliced
1 cup white wine
1/3 cup chardonnay vinegar
3 cups chicken stock
4 small green apples, peeled and roughly chopped
1 cup shelled peas — about 500 g (1 lb) fresh peas in their pods
2-3 teaspoons salt, extra
1 tablespoon red wine vinegar
1 tablespoon chardonnay vinegar, extra
ethod
ng water and vinegar to the boil in a large pan. Reduce heat, add tripe and simmer gently, covered, for 30 minutes. Drain tripe, refresh unde
er, drain again and slice finely.
anwhile, using a mortar and pestle, gently press tomatoes until they are slightly bruised and have released their juices; transfer to a bowl an
de. Add garlic and half the salt to the mortar and pestle and pound into a rough paste. Set aside.
ce sugar and water in a medium-sized frying pan and stir over low heat, without boiling, until sugar is dissolved. Bring to the boil, then simm
covered, without stirring, for about 3 minutes, or until mixture turns light caramel in colour. (The caramel is ready when a spoonful dropped i
p of cold water can be moulded into a soft ball with the fingers.)
at oil in a heavy-based frying pan, add reserved garlic paste and sauté for 1 minute, or until aromatic. Stir in fennel, onions, celery, bacon bod remaining salt, and cook, stirring occasionally, for about 2 minutes. Add tripe and stir to combine. Pour in caramel mixture and tomatoes a
7/27/2019 Kylie Kwong's Menu
http://slidepdf.com/reader/full/kylie-kwongs-menu 5/31
l to coat tripe in the caramel. Add wine and chardonnay vinegar and simmer, uncovered, for about 10 minutes, or until liquid is reduced by h
ur in stock, cover pan and simmer gently for 25 minutes. Stir in apples and cook, covered, for a further 25 minutes, or until the tripe is tende
move the lid, stir in peas and simmer, uncovered, for about 6 minutes, or until peas are just tender. Remove from stove and stir in remaining
redients.
autéed chicken livers served with watercress and radish salad
Serves: as a starter for 4-6 . Serve with: Toasted sourdough bread
gredients
500 g (1 lb) organic chicken livers
2 tablespoons olive oil
4 golden shallots, peeled and crushed
1 teaspoon sea salt
2 tablespoons white sugar
1 tablespoon water
90 g (3 oz) French butter
1/2 cup brandy
1/2 cup sherry vinegar
1/2 teaspoon sea salt, extra
pinch cracked white pepper
toasted sourdough bread, to serve
atercress and radish salad
11/3 cups watercress sprigs
1/3 cup finely sliced red radishes
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
1/2 teaspoon sea salt
ethod
m and wash chicken livers, pat dry with kitchen paper and set aside.
at oil in a heavy-based frying pan, add shallots and salt and stir over high heat for 1 minute. Add sugar and cook, stirring, for about 2 minute
l shallots are lightly browned. Reduce heat, add water and simmer for 1 minute to caramelise shallots further. Remove shallots from the pa
otted spoon and set aside.
d half the butter to pan and simmer until melted and bubbling, then add half the chicken livers. Fry over high heat very briefly on both sides,
y are lightly browned but still pink in the middle (it is better to undercook the livers at this point). Remove from pan and cover with foil. Repe
other half of the butter and chicken livers.
d brandy and vinegar to the pan juices and simmer for about 5 minutes, or until liquid is reduced by half. Return chicken livers to the pan, al
h the extra salt and the caramelised shallots, and stir over high heat for 30 seconds, or until just heated through.
ally, combine salad ingredients in a bowl and toss gently.
serve, arrange the sautéed livers on a platter and top with the salad. Sprinkle with pepper, and serve with toasted sourdough bread.
7/27/2019 Kylie Kwong's Menu
http://slidepdf.com/reader/full/kylie-kwongs-menu 6/31
uscious bacon braised with red wine and fresh cherries
hough braised bacon is traditionally a rather frugal meal, I've made it luscious by using the finest organic bacon and add
d wine and cherries. With its beautiful pink meat and a rich, deep-red sauce, this dish is ideal for Christmas or any other
ebration. The rind is best left on the bacon during cooking, to keep the meat moist and succulent, but you can remove i
fore slicing and serving, if you prefer. Dried sour cherries and quince paste are available from good delicatessens.
Serves: as a main meal for 6
gredients
1 cup red wine
1 cup fresh cherries
1/2 cup dried sour cherries
2 tablespoons raw sugar
1 teaspoon salt
2 tablespoons extra virgin olive oil
4 garlic cloves, crushed
1/2 cup sherry vinegar
2 tablespoons quince paste
6 bay leaves
1 x 750 g (1 1/2 lb) piece fresh, organic bacon with rind
ethod
mbine all ingredients except bacon in a large bowl. Add bacon and toss well to coat in the marinade. Cover and refrigerate for 3-4 hours.
heat oven to 200°C (400°F). Transfer bacon to a roasting tin and pour over the marinade. Bake, covered with foil, for 35 minutes, then remd bake for a further 20 minutes, or until bacon is cooked through.
ce bacon, arrange on a platter and spoon over the cherries, bay leaves and pan juices.
alian mushroom ragout— inspired by Franca and Stefano Manfredi
ring my cooking career I have had the pleasure of working with some of the most inspiring and original people. How I lov
time working with Stefano and Franca Manfredi in their very special, small, intimate, intense kitchen at The Restaurant
nfredi. To me, this scrumptious mushroom recipe symbolises the Manfredi family: down-to-earth, full of substance, eleg
rant and comforting. This ragout is delicious simply served with crusty bread, or as a side dish to accompany roasted po
meat. You should be able to get most of the mushroom varieties in leading supermarkets and selected fruit and vegetabres. If you can't find them all, just use a selection of what's available.
Serves: as part of a banquet for 4-6
7/27/2019 Kylie Kwong's Menu
http://slidepdf.com/reader/full/kylie-kwongs-menu 7/31
gredients
8 garlic cloves, crushed
4 salad onions, trimmed and finely sliced
1 tablespoon sea salt
200 g (61/2 oz) fresh button mushrooms
100 g (31/2 oz) fresh oyster mushrooms
150 g (5 oz) fresh shiitake mushrooms, stems discarded
100 g (31/2 oz) fresh Swiss brown mushrooms
100 g (31/2 oz) fresh enoki mushrooms
100 g (31/2 oz) fresh black cloud ear fungus
125 g (4 oz) unsalted butter, roughly chopped1/2 cup extra virgin olive oil
pinch cracked white pepper
1/2 cup dry white wine
1/2 cup roughly chopped flat-leaf parsley
ethod
ce garlic, onions and salt in a heavy-based pan. Cover with all the mushrooms except enoki and cloud ear fungus. Top with butter, olive oil
pper and place over high heat for 5 minutes, without stirring, to allow the flavours of the onions and garlic to penetrate the mushrooms.
d wine and remaining mushrooms, stirring to combine. Reduce heat and simmer, uncovered, for about 5 minutes, or until mushrooms are ju
der. Stir in parsley and serve.
ork cutlets served with braised red cabbage and green apples
s combination of pork and cabbage is a classic one. I especially like the depth of flavour in the braised cabbage: the ba
parts smokiness and the orange zest infuses the cabbage with a delicious bitterness. I love using organic pork cutlets
cause of their fresh, clean flavour and juiciness — the addition of green apples reminds me of my nanna, for some reas
d their sweetness balances out the lovely sourness of the vinegar.
Serves: as a main meal for 4
gredients
1/4 cup extra virgin olive oil
125 g (4 oz) bacon with rind, cut into 1 cm (1/2 in) dice
8 golden shallots, finely sliced
4 garlic cloves, roughly chopped
1 tablespoon sea salt1/2 red cabbage, finely sliced
1 red capsicum (bell pepper), cut into julienne
5 teaspoons raw sugar
1/2 cup red wine
2 tablespoons red wine vinegar
2 tablespoons sherry vinegar
4 small green apples, peeled, cored and grated
3 bay leaves
2 teaspoons finely grated orange zest
4 x 200 g (61/2 oz) organic pork cutlets
2 tablespoons extra virgin olive oil, extra
pinch cracked white pepper
7/27/2019 Kylie Kwong's Menu
http://slidepdf.com/reader/full/kylie-kwongs-menu 8/31
ethod
heat oven to 200°C (400°F).
at oil in a heavy-based frying pan. Add bacon, shallots, garlic and half the salt, and sauté over high heat for about 5 minutes, or until bacon
tly browned and crisp. Add cabbage and capsicum and sauté for a further 3 minutes. Add sugar and cook, stirring, for about 2 minutes, or u
ture starts to caramelise. Add wine, vinegar, apples, bay leaves, orange zest and remaining salt. Cook gently, covered, for about 20 minute
ring occasionally, until cabbage is softened.
anwhile, drizzle pork cutlets with the extra olive oil and seal on both sides, in a hot frying pan, until golden brown. Transfer pork to a roastin
d bake for about 8 minutes, or until just cooked through. Remove from oven and leave to rest in a warm place for 10 minutes. Remove pork
sting tin and slice, reserving pan juices.
serve, arrange pork on a platter with the braised cabbage. Drizzle with reserved pan juices and sprinkle with pepper.
rs Jang's home-style fried eggs
s unassuming recipe is actually rather famous now. Everyone who's tried these eggs — whether in the restaurant or at
me — just raves about them. They're also a very nostalgic dish for me, because Mrs Jang was my Uncle Jimmy's mothe
d she used to cook these eggs for my brothers and me after we'd been working in his noodle factory. They're so simple,
d tasty. Where Westerners have fried eggs and bacon, Chinese people have fried eggs with chilli, oyster sauce and spr
ons.
Serves: 4 (as a starter); 2 (as a meal with steamed rice)
gredients
1 1/2 cups vegetable oil4 large free-range eggs
1 tablespoon oyster sauce
small pinch ground white pepper
2 spring onions (scallions), finely sliced
1-2 red bird's eye chillies, finely sliced
ethod
at oil in a hot wok until the surface seems to shimmer slightly. Crack the eggs into a small bowl, then pour into the hot oil. After 2 minutes, re
at to allow the bottom of the eggs to become firm and crisp; the yolks should still be runny at this point.
refully slide a fish slice under the eggs, lift out of wok and pour off oil. Return eggs to wok and place back over the heat for another 1-2 minup further.
ntly remove eggs from wok and drain off any excess oil before easing onto a plate. Drizzle eggs with oyster sauce and garnish with pepper,
ons and chillies.
weet and sour pork
s is my version of an old Cantonese classic, which unfortunately tends to be ill-served by some Chinese restaurants. M
ople's experience of sweet and sour pork is of chunks of meat that have been dunked in a thick, heavy batter, over-fried
y oil, then doused in an MSG-laden sauce made from tomato sauce, tinned pineapple, cornflour and perhaps a few
getables. My version uses fresh ingredients, and that makes all the difference. Just make sure you start the day before,
7/27/2019 Kylie Kwong's Menu
http://slidepdf.com/reader/full/kylie-kwongs-menu 9/31
pork needs to marinate overnight.
Serves: as part of a banquet for 4. Serve with: Goong Goong's pickles and Sichuan pepper and salt
gredients
2 x 300 g (10 oz) pork neck fillets
1 1/2 tablespoons cornflour (cornstarch)
1 tablespoon cold water
2 egg yolks, lightly beaten
3 teaspoons light soy sauce
2 teaspoons sesame oil
1 teaspoon sea salt750 g (1 1/2 lb) ripe pineapple — about half a small pineapple
150 g (5 oz) 'Goong Goong's pickles'
3/4 cup rice wine vinegar
5 tablespoons Shao Hsing wine
1/2 cup white sugar
1 teaspoon sea salt, extra
4 garlic cloves, crushed
2 tablespoons ginger
1 small ox-heart (beef) tomato, finely sliced
1/2 cup yellow capsicum (bell pepper) julienne
1/4 cup plain (all-purpose) flour
1/4 cup cornflour (cornstarch), extra
vegetable oil for deep-frying
pinch Sichuan pepper and salt
1 small cucumber, cut into julienne
ethod
pork fillets in half lengthways and then into bite-sized pieces on the diagonal. Blend cornflour with water in a medium-sized bowl until disso
d pork, egg yolks, soy sauce, sesame oil and salt, and mix well. Cover and refrigerate overnight.
el pineapple and remove the core. Finely slice into pieces. Cut pickled vegetables into julienne and set aside, together with pineapple. Place
egar, wine, sugar and extra salt in a small pan and stir over low heat until sugar dissolves. Bring to the boil, add garlic and ginger, reduce he
mer, uncovered, for 10 minutes. Add pineapple, pickled vegetables, tomato and capsicum, and simmer for a further 10 minutes, or until tom
broken down slightly and the flavours are balanced. Remove sauce from stove and set aside.
mbine plain flour and extra cornflour. Add to the marinated pork and mix well. Heat vegetable oil in a hot wok until the su rface seems to shim
htly. Deep-fry pork in batches over high heat for 1 minute, then reduce heat to medium and fry for another 2 minutes, or until pork is almost
oked through. Remove from wok, using a slotted spoon, and drain on kitchen paper.
ntly reheat the sweet and sour sauce. Finally, return all the pork to the hot oil and deep-fry for a further 3 minutes, or until lightly browned, c
d cooked through. Remove pork from wok and drain well on kitchen paper.
ange pork on a platter and sprinkle with Sichuan pepper and salt. Garnish with cucumber and serve immediately with a bowl of the warm sw
d sour sauce.
oong Goong's pickles
7/27/2019 Kylie Kwong's Menu
http://slidepdf.com/reader/full/kylie-kwongs-menu 10/31
s recipe for homemade pickles came from my mother's father, or Goong Goong, who took great pride in growing his ow
getables and feeding his family. These pickles are delicious as a side dish, or to add piquancy to stir-fries and braises.
ves: 2.5 kg (5 lb) pickles ve with: Sweet and sour pork
gredients
700 g (1 lb 6oz) savoy cabbage
2 carrots, peeled
1 cucumber, unpeeled
1 daikon radish (mooli), peeled
1 bunch red radishes
1/4 cup sea salt
2 1/4 cups white sugar
6 cups white vinegar
1 teaspoon chilli oil
1/4 cup light soy sauce
ethod
ce cabbage in half lengthways, remove core and cut into irregular pieces about 5 x 2 cm (2 x 1 in). Roughly pull pieces apart to separate lea
ce cucumber and carrots in half lengthways, then cut into batons about 5 x 1 cm (2 x 1/2 in).
ce daikon radish in half lengthways, and cut into pieces roughly 3 x 2 cm (11/2 x 1 in). Cut red radishes in half.
ce prepared vegetables in a large bowl, sprinkle with salt, and mix well to combine. Cover bowl tightly with plastic wrap and refrigerate over
mbine sugar and vinegar in a heavy-based pot. Stir over medium heat until sugar dissolves. Simmer, without stirring, until reduced and sligh
upy. Set aside to cool.
xt day, pour the cooled syrup over salted vegetables. Add chilli oil and soy sauce to taste, and mix thoroughly. Store in an airtight container
igerator for 3 days to allow flavours to develop before using.
e pickles will keep, refrigerated, for several months.
teamboat
raditional Chinese steamboat, where diners choose from an array of raw and marinated ingredients to dip into simmerin
ck, is a brilliant example of the art of interaction, of sharing and socialising. Imagine your friends sitting around a ferocio
aming wok: their eyes will be treated to a vista of the freshest, most colourful food; their noses will be tantalised by the
omas of the most fragrant herbs; and their tastebuds will be rapt with the variety of tastes and textures.
cause the meat y y y the flavour will be
ch better. Suitable fish include blue eye, snapper, halibut and sea bass. Salted radish and pickled mustard greens, whic
u'll need for the dipping sauces, are available at Asian supermarkets, as are salted duck eggs.
Serves: as a main meal for 6
ve with: steamed rice. Also: Sichuan pepper and salt; braised dried Chinese mushrooms; and Sichuan pepper and salt
gredients
700 g (1 lb 6 oz) small whole squid
300 g (10 oz) organic pork fillet, finely sliced on the diagonal
300 g (10 oz) organic chicken fillet, finely sliced on the diagonal
300 g (10 oz) organic beef fillet, finely sliced on the diagonal
7/27/2019 Kylie Kwong's Menu
http://slidepdf.com/reader/full/kylie-kwongs-menu 11/31
400 g (13 oz) white fish fillets, finely sliced on the diagonal
12 uncooked king prawns (jumbo shrimp), peeled and deveined but with tails intact
uid marinade
2 large red chillies, halved lengthways, deseeded and roughly sliced
1 teaspoon sea salt
11/2 tablespoons palm sugar
1 tablespoon fish sauce
2 tablespoons ginger julienne
1 tablespoon lime juice
rlic and ginger paste
10 garlic cloves, crushed
1/2 cup roughly chopped ginger
1 teaspoon sea salt
rk marinade
2 tablespoons Hoisin sauce
1 tablespoon Shao Hsing wine
1 teaspoon Chinese black vinegar
dash of sesame oil
icken marinade
1 tablespoon oyster sauce
1 tablespoon Shao Hsing wine
1 teaspoon light soy sauce
dash of sesame oil
ef marinade
2 tablespoons Chinese BBQ sauce
1 tablespoon Shao Hsing wine1 teaspoon Sichuan pepper and salt
dash of sesame oil
h marinade
2 tablespoons finely sliced coriander stalks and roots
1 tablespoon peanut oil
2 teaspoons sea salt
1 teaspoon white sugar
awn marinade
1 tablespoon finely diced lemongrass
1/4 cup finely sliced spring onions (scallions)
1 1/2 tablespoons ginger julienne
1 tablespoon Shao Hsing wine
1 teaspoon sea salt
dash of sesame oil
1 fresh bamboo shoot — about 750 g (11/2 lb)
18 live mussels — about 350 g (11 oz) in total
12 live sea scallops
1 bunch choy sum
1 bunch green asparagus
1 Chinese white cabbage
2 cups bean sprouts
1/3 bunch mint
7/27/2019 Kylie Kwong's Menu
http://slidepdf.com/reader/full/kylie-kwongs-menu 12/31
1/3 bunch sweet Thai basil
1/3 bunch coriander
1/3 bunch Vietnamese mint
300 g (10 oz) fresh Hokkien noodles
2 salted duck eggs
3/4 cup fresh black cloud ear fungus
75 g (21/2 oz) fresh shiitake mushrooms, stems discarded
6 braised dried Chinese mushrooms
ock
3 litres (3 quarts) water 4 spring onions (scallions), trimmed and cut in half crossways
10 garlic cloves, crushed
20 slices ginger
60 g (2 oz) galangal, peeled and sliced
3 lemongrass stalks, bruised
2 tablespoons sea salt
pping sauces
combine 3 tablespoons oyster sauce with 1 teaspoon sesame oil
combine 2 tablespoons of each of hoisin sauce, Chinese black vinegar and Chinese BBQ sauce
combine equal quantities of finely sliced salted radish and pickled mustard greens
combine 1 teaspoon dark soy sauce with 2 teaspoons light soy sauce, 1 teaspoon diced ginger and a dash of sesame oil
ndiments
ight soy sauce
fish sauce
Chinese mixed pickles
finely sliced large red chillies
emon wedges
Sichuan pepper and salt
ethodan squid by gently pulling head and tentacles away from the body. Pull out the clear backbone (quill) from inside the body and discard entra
tentacles from the head just below the eyes; discard head. Remove side wings and fine membrane from the body. Rinse body, tentacles a
gs thoroughly and pat dry with kitchen paper.
the squid down the centre so that it will open out flat. Using a small, sharp knife, score shallow diagonal cuts in a criss-cross pattern on the
face. Cut scored squid into 5 x 2.5 cm (2 x 1 in) pieces and place in a bowl.
the squid marinade, pound chilli and salt into a rough paste with a pestle and mortar. Add palm sugar, pound lightly, then stir in fish sauce,
d lime juice. Add marinade to the squid in the bowl.
ce pork, chicken, beef, fish and prawns in separate bowls, then set aside while you prepare the garlic and ginger paste.
und garlic, ginger and salt together with a pestle and mortar until you have a rough paste. Divide this paste between the pork, chicken and b
d the five lots of marinade ingredients for the pork, chicken, beef, fish and prawns to their respective bowls. Thoroughly mix the contents of
wl, then cover and refrigerate for 2 hours.
prepare the bamboo, cut the horn-shaped shoot in half lengthways, strip off the outer fibrous layers and then trim about 2 cm (1 in) off the b
into 5 mm (1/4 in) wide strips, add to a pan of cold salted water and then boil rapidly for at least 10 minutes. Drain and refresh under cold w
peat this process of boiling from a cold-water start, draining and refreshing twice more to remove any bitterness. Set aside. (Any leftover ba
be placed in cold water and stored in the refrigerator for up to 3 days — it makes a delicious addition to stir-fries and braises.)
ub, debeard, rinse and drain the mussels; set aside.
an the scallops, leaving them attached to their shells.
m ends from the choy sum, then cut crossways into 3 pieces and wash thoroughly; drain. Wash the asparagus and snap off the woody ends
el the lower part of the stem and cut into thirds on the diagonal. Discard outer leaves of cabbage, then slice cabbage in half lengthways, rem
e and cut crossways into about 4 pieces and wash thoroughly, pulling pieces apart to separate leaves. Wash bean sprouts and all the herbs
7/27/2019 Kylie Kwong's Menu
http://slidepdf.com/reader/full/kylie-kwongs-menu 13/31
roughly; drain well. Pick sprigs from the herbs.
nch Hokkien noodles in boiling salted water until 'al dente' — about 4 minutes. Drain, refresh in cold water, then thoroughly drain again.
ng a pan of water to the boil, add salted duck eggs and boil for 9 minutes. Drain, refresh in cold water, then peel and cut into quarters.
ange bamboo, mussels, scallops, choy sum, asparagus, cabbage, bean sprouts, herbs, noodles, eggs and mushrooms in simple serving bo
ce these on the table, along with the bowls of marinated meats and seafood.
out an hour before your guests are due to arrive, make the stock. Place the water in a large electric wok — about 35 cm (14 in) in diameter.
remaining stock ingredients and bring to the boil, simmer, uncovered, for 20 minutes. Turn off heat, cover and set aside.
ally, arrange all the dipping sauces and condiments in small bowls on the table, allowing two bowls of each.
en everyone is ready to sit down and eat, place the electric wok in the centre of the table. Reheat stock and invite your guests to choose th
at, fish and vegetables to cook in the simmering stock, before dipping them in their favourite sauces and condiments. Towards the end of th
al — generally a long and raucous affair — the noodles are added to the rich, full-flavoured stock and slurped.
oy!
tir-fried thin egg noodles with red onion and bean sprouts
My adorable Uncle Jimmy makes the best egg noodles. He is committed to quality and freshness, an
ways uses fresh eggs as opposed to yellow food colouring. The combination of ingredients in the following recipe is simp
traditional — the smoky flavour imparted by the vigorous stir-frying is delicious.
gredients
1/4 bunch Choy sum
300 g (10 oz) fresh thin egg noodles
1/4 cup peanut oil
1 tablespoon ginger julienne
3 garlic cloves, diced
1 small red onion, cut in half and then into wedges
1 tablespoon sea salt
3 'braised dried Chinese mushrooms', finely sliced
4 spring onions (scallions), trimmed and cut into 10 cm (4 in) lengths
1 large red chilli, finely sliced on the diagonal
1 teaspoon sesame oil
1 cup bean sprouts
1 tablespoon light soy saucepinch Sichuan pepper and salt
ethod
m ends from Choy sum, then cut crossways into thirds, wash thoroughly and drain.
nch noodles in boiling salted water until 'al dente' — about 2 minutes — and drain immediately. Refresh in cold water, then drain again thor
at oil in a hot wok until the surface seems to shimmer slightly. Add ginger, garlic, red onion and sea salt, and stir-fry for 1 minute, or until fra
d mushrooms and spring onions and stir-fry for 1 minute. Add noodles, Choy sum, chilli and sesame oil and stir-fry for a further minute, or u
odles are heated through. Finally, add bean sprouts and soy sauce and stir-fry for 30 seconds.
7/27/2019 Kylie Kwong's Menu
http://slidepdf.com/reader/full/kylie-kwongs-menu 14/31
ange noodles in a bowl, sprinkle with Sichuan pepper and salt and serve immediately.
um's Hokkien noodles
me, Hokkien noodles symbolise childhood in the Kwong household. They take me back to a time when Mum and Dad w
rking very, very hard in order to give me and my two brothers, Paul and Jamie, the best possible education and
portunities. Because life was so hectic, Mum cleverly taught us how to cook so that we could help her and Dad with the
day running of the family. Stir-fried Hokkien noodles with chicken seemed to be the easiest, most comforting and econo
y of feeding a very hungry, growing family. We each developed our own distinctive style — and now I can't wait until my
ce, Indy, and her two little brothers, Jye and Fin, are old enough and tall enough to cook their own versions of this Kwon
mily favourite.
course, all our Hokkien noodle dishes are variations of the original recipe, Mum's. Her Hokkien noodles are very simple
ckly executed and very delicious.
ere was no time for playing around with flavours like I do, because she had a family to feed, a household to run and wor
t done!
Serves: Lunch or supper for 2; part of a banquet for 4-6. Serve with: braised dried Chinese mushrooms
gredients
2 tablespoons finely diced ginger
1 tablespoon dry sherry
1 teaspoon cornflour (cornstarch)
1/2 teaspoon white sugar dash of sesame oil
1 tablespoon light soy sauce
2 free-range chicken breast fillets, thickly sliced on the diagonal
600 g (11/4 lb) fresh Hokkien noodles
1/2 bunch choy sum
1/4 cup peanut oil
1/3 cup finely sliced braised dried Chinese mushrooms
1 large white onion, cut in half and then into thick wedges
1 medium carrot, cut into julienne
1 tablespoon oyster sauce
2 tablespoons water
5 spring onions (scallions), trimmed and cut into 10 cm (4 in) lengths
ethod
mbine ginger, sherry, cornflour, sugar, sesame oil and half the soy sauce in a bowl. Add chicken and, using your hands, mix well. Cover and
igerate for 1 hour.
nch noodles in boiling salted water until 'al dente' — about 4 minutes. Drain, refresh in cold water, then thoroughly drain again.
m ends from choy sum, then cut crossways into three and wash well; drain.
at oil in a hot wok until the surface seems to shimmer slightly, then stir-fry chicken for 1 minute. Add mushrooms, onion and carrot and stir-f
ute. Add oyster sauce and water and stir-fry for 30 seconds.
ally, add noodles, choy sum, spring onions and remaining soy sauce and stir-fry for about 2 minutes, or until chicken is just cooked through
odles are hot. Arrange in bowls and serve immediately.
7/27/2019 Kylie Kwong's Menu
http://slidepdf.com/reader/full/kylie-kwongs-menu 15/31
raised dried Chinese mushrooms
gredients
1 cup dried Chinese (shiitake) mushrooms
1/4 cup roughly chopped ginger
2 spring onion (scallion) stems, halved
3 garlic cloves, crushed
2 tablespoons Shao Hsing wine
ethod
ak mushrooms in hot water for 1 hour, ensuring that they are completely submerged. When softened, remove stems with scissors and disca
ce mushrooms in a pan and add enough water to cover. Add ginger, spring onions, garlic and wine, bring to the boil.
duce heat and simmer for 45 minutes. The mushrooms are cooked when soft and tender.
ow to cool in cooking liquid.
ve Tasmanian scallops barely roasted, served with mint
lucky enough to be able to get freshly harvested Tasmanian scallops. They're still alive, and have to be shucked open
sters. They're the most beautiful things you've ever seen or tasted; because the waters off Tasmania are so clean, the
allops have a lovely salty-sweet flavour. If you can't find live scallops, just get the freshest scallops you can lay your han
Because these scallops are naturally so delicious, the less you do to them, the better — I just barely roast them with a
zzle of extra virgin olive oil and a sprinkling of salt, followed by a splash of balsamic vinegar and some fresh mint. It doe
t any better than that.
Serves: as a starter for 4
gredients
12 live sea scallops
1/2 teaspoon sea salt
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
2 teaspoons finely shredded mint leaves
pinch cracked white pepper
ethod
heat oven to 220°C (450°F). Clean scallops and their shells, leaving scallop attached. Arrange scallops on a baking dish, sprinkle with the s
d half the olive oil.
ast scallops for 4 minutes, being careful not to overcook them. Drizzle with vinegar and remaining olive oil. Garnish with mint and pepper an
ve immediately.
ylie's 'radical' roast chicken
eryone has a favourite roast chicken recipe, and this is mine — a slightly radical version of the classic roast chook, usininese double-cooking techniques for a juicy chicken with maximum flavour. The chicken is first 'steamed' in the oven un
7/27/2019 Kylie Kwong's Menu
http://slidepdf.com/reader/full/kylie-kwongs-menu 16/31
, so it doesn't dry out, then the foil is removed and the heat turned up to give it a lovely crispy skin.
Serves: as a main meal for 4-6. Serve with: Roast vegetables and some crusty sourdough bread
gredients
1 x 1.5 kg (3 lb) free-range chicken
1/2 bunch tarragon
4 sprigs rosemary, roughly chopped
100 g (3 1/2 oz) unsalted butter, sliced
1 whole garlic bulb
10 bay leaves
1 tablespoon sea salt
2 medium-sized carrots, peeled and cut into wedges
2 small sweet potatoes, peeled and cut into wedges
6 medium-sized Kipfler potatoes, peeled and cut into wedges
5 small golden shallots, unpeeled but cut in half
1/3 cup extra virgin olive oil
pinch cracked white pepper
sourdough bread, to serve
ethod
heat oven to 220°C (450°F). Rinse chicken under cold water. Trim away excess fat from inside and outside cavity, but keep neck, parson's
d winglets intact. Tuck wing tips under chicken. Place chicken in roasting tin, breast-side up.
ce tarragon and half the rosemary inside cavity of chicken. Using your hands, carefully separate the skin from the meat over the breast and
he chicken. Place the butter between the skin and the meat, spreading it evenly under the skin.
htly crush unpeeled garlic cloves and scatter over chicken with bay leaves, salt and remaining rosemary.
ce carrots, sweet potatoes, potatoes and shallots around chicken, then drizzle with oil and sprinkle with pepper.
ver roasting tin with foil and roast for 35 minutes. Remove from oven and reduce temperature to 180°C (350°F). Take off foil and bake for a
minutes, or until chicken is just cooked through and vegetables are tender. To test chicken, insert a skewer into the thigh and press against
at — it is cooked when the juices run clear. The skin should be crisp and lightly browned.
move chicken from oven, cover with foil and leave to rest in a warm place for 10 minutes.
move chicken from tin and serve with the roast vegetables and some crusty sourdough bread.
eep-fried fillets of snapper served with lively tomato salads is my take on traditional beer-battered fish, given extra zest by a citrussy tomato salad. The success of this recipe dep
tirely on obtaining the freshest fish. Other suitable fish are King George whiting, flathead, gurnard, garfish and sand whit
Serves: as part of a banquet for 6. Serve with: Tomato salad on the side
7/27/2019 Kylie Kwong's Menu
http://slidepdf.com/reader/full/kylie-kwongs-menu 17/31
gredients
6 x 100 g (31/2 oz) snapper fillets
1/4 cup plain (all-purpose) flour
2 cups vegetable oil for deep-frying
er batter
1/2 cup beer
1/2 cup plain (all-purpose) flour
1/2 cup ice
mato salad
2 teaspoons sea salt
1 teaspoon white peppercorns
1 small vine-ripened tomato, roughly chopped
1 small ox-heart (beef) tomato, roughly chopped
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
2 teaspoons lime juice
10 yellow pear tomatoes, halved
1 small green tomato, roughly sliced
ethod
mbine batter ingredients in a bowl with a slotted spoon. (Using a spoon rather than a whisk keeps the batter thick and lumpy, and the lumps
come crunchy when deep-fried). Leave the batter at room temperature until the ice has melted, then use immediately.
anwhile, make the tomato salad. Pound salt and peppercorns with a pestle and mortar until roughly ground. Add vine-ripened and ox-heart
matoes and lightly crush. Pour in olive oil, lemon and lime juices and mix well. Stir in pear tomatoes and green tomato and transfer salad to a
ver and refrigerate until ready to use.
htly toss fish fillets in flour, then dip in batter to coat completely, letting any excess drain off. Heat vegetable oil in a large frying pan until the
face seems to shimmer slightly, then add fish in batches and fry for about 3 minutes, or until lightly browned. Remove fish from oil and drain
hen paper.
ange fish on a large platter and serve with tomato salad on the side.
elicious fried rice
ed rice is one of those lovely comforting foods that everyone in the world seems to like — no one is intimidated by fried
mehow all these rogue ingredients have crept into restaurant versions over the years, such as corn, peas, ham and the
d the trick with fried rice is to keep it really simple and traditional — just some really fresh and fluffy eggs, onion, bacon o
inese sausage, ginger and some spring onions. Kylie Kwong says, "The secret to good fried rice is cooking thgs first. You scramble the eggs and take them out of the wok. Then you stir-fry onion, bacon, ginger anthe aromatics, put in the rice and soy, then lastly the eggs, so you have fluffy eggs throughout the dish.
Serves: supper for 2-4; part of a banquet for 6
gredients
1/3 cup peanut oil4 large free-range eggs, beaten
7/27/2019 Kylie Kwong's Menu
http://slidepdf.com/reader/full/kylie-kwongs-menu 18/31
1 tablespoon peanut oil, extra
11/2 tablespoons finely chopped ginger
4 garlic cloves, diced
1 medium-sized brown onion, finely diced
1/2 cup roughly chopped rindless bacon rashers or Chinese sausage
1 teaspoon white sugar
2 tablespoons Shao Hsing wine
5 cups cooked medium-grain white rice
1 tablespoon oyster sauce
1 cup finely sliced spring onions (scallions)
3 teaspoons Maggi seasoning
1/4 teaspoon sesame oil
2 spring onions (scallions), finely sliced on the diagonal
1/4 cup light soy sauce
1/2 large red chilli, finely sliced on the diagonal
ethod
at oil in a hot wok until the surface seems to shimmer slightly. Pour beaten eggs into wok and cook for about 1 minute, lightly scrambling the
ating the wok to ensure even cooking. When almost cooked through, carefully remove omelette from wok with a fish slice and drain on kitch
per. Set aside.
pe out wok with kitchen paper, add extra oil and stir-fry ginger and garlic for 1 minute, or until very aromatic. Add onion and stir-fry for 2 min
l lightly browned and tender. Add bacon and stir-fry for a further minute, or until lightly browned. Stir in sugar and wine, then stir-fry for 30
onds.
ally, add rice, reserved omelette, oyster sauce, spring onions, Maggi seasoning and sesame oil. Stir -fry for 3 minutes, or until rice is heated
ough. Roughly chop omelette into smaller pieces as you stir.
ide rice between individual bowls and garnish with extra spring onions. Combine soy sauce and chilli in a small bowl and serve on the side.
nother variation:
3 tablespoons peanut oil
4 eggs, lightly beaten
Kosher salt and freshly ground pepper
4 thick-cut slices of bacon, sliced crosswise into 1/2-inch pieces 4 garlic cloves, minced
1 1/2 tablespoons minced fresh ginger
1 medium onion, finely chopped
2 tablespoons dry sherry
1 teaspoon sugar
6 cups cooked white rice, chilled or at room temperature
2 1/2 tablespoons oyster sauce
2 1/2 tablespoons soy sauce
1 teaspoon Asian sesame oil
5 scallions, thinly sliced
In a large wok, heat 2 tablespoons of the peanut oil until very hot. Season the eggs with salt and pepper and pour into the wok. Scra
the eggs over high heat until just cooked through, about 1 minute. Transfer to a paper towel-lined plate. Add the bacon to the wok and cook, stirring occasionally, until crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to t
plate with the eggs. Drain off the bacon grease and wipe out the wok.
Heat the remaining 1 tablespoon of peanut oil in the wok. Add the garlic and ginger and cook over high heat for 1 minute. Add the o
and cook until golden, about 3 minutes. Stir in the sherry and sugar and cook until the sherry is reduced by half, about 30 seconds.
the rice, oyster sauce, soy sauce, sesame oil, reserved eggs, bacon and all but 2 tablespoons of the scallions. Season with salt and sti
until the rice is hot, about 2 minutes. Transfer to a serving bowl, sprinkle with the remaining scallions and serve.
tir-fried Chicken Fillets with Honey and Ginger rinating the chicken overnight gives this dish a rich, luscious flavour – the honey caramelises when stir-fried and the addition of five-spice powder gih that unmistakable Chinese aroma.
7/27/2019 Kylie Kwong's Menu
http://slidepdf.com/reader/full/kylie-kwongs-menu 19/31
rves 4 to 6
gredients
g chicken thigh fillets cut into 2cm slices
blespoons vegetable oil
blespoon light soy sauce
r inade
up honey
blespoons light soy sauce
blespoons shao hsing wine or dry sherry
blespoons finely diced ginger
blespoon oyster sauce
aspoons dark soy sauce
aspoons five-spice powder
easpoon sesame oil
ethod
1Combine chicken with marinade ingredients in a large bowl, cover, and leave to marinate in the refrigerator overnight.2Heat oil in a hot wok until surface seems to shimmer slightly.3 Add half the marinated chicken with the marinade and stir-fry for 1 minute.4Remove from wok with a slotted spoon and set aside.5 Add remaining chicken and stir-fry for 1 minute.6Return reserved chicken to the wok with soy sauce and stir-fry for a further 2 minutes or until chicken is just cooked through and slightly caramelis7 Arrange chicken on a platter and serve.
ried Ricey use the freshest eggs for this. By scrambling the eggs first, you retain the very best qualities of the eggs – fluffy, light texture and vibrant yellow huelicious, served with some freshly sliced chilli.
rves 4 to 6
gredients
ee range eggs
packet finely sliced spring onion scallionsblespoons light soy sauce
blespoon finely diced ginger
blespoons vegetable oil
mall red onion finely diced
ups steamed rice
blespoon light soy sauce extra
cups finely shredded leaves chinese cabbages
ethod
1Place eggs in a bowl with spring onions, soy sauce and ginger and lightly beat with a fork to combine.2Heat oil in a hot wok until surface seems to shimmer slightly.3 Add onion and stir-fry for 30 seconds.4Pour in egg mixture and leave to cook for 10 seconds before folding egg mixture over onto itself with a spatula and lightly scrambling for about 1 1minutes or until almost cooked through.5 Add rice and extra soy sauce and stir-fry for about 1 1/2 minutes, using a spatula to break up the egg into smaller pieces.6Lastly, toss in cabbage and stir-fry for 20 seconds or until well combined and rice is heated through.7Transfer rice to a platter and serve.
riation: I left out the chilli so I added some more oyster sauce and Maggi seasoning for flavour. I also included bacon and prawns and it turned out
fect.
rispy Prawn Wontons with Sweet Chilli Sauce
7/27/2019 Kylie Kwong's Menu
http://slidepdf.com/reader/full/kylie-kwongs-menu 20/31
absolute classic and all-time favourite Chinese dish! We serve hundreds of these every week at Billy Kwong. I love it when you bite into the crunchynton wrapper and then hit a piece of piping hot prawn! These are great as an appetiser or for cocktail food at a party. The chilli sauce is rich, sweet ay – perfect for deep-fried food.
rves 4
gredients
n tons
edium uncooked prawns about 300g
blespoon finely sliced spring onion scallions
blespoon roughly chopped coriander leaf
teaspoons finely diced ginger
aspoon shao hsing wine or dry sherry
aspoon light soy sauce
aspoon oyster sauce
easpoon sesame oil
easpoon white sugar
fresh wonton wrappers about 7cm square
ups rice wine vinegar
cups white sugar
blespoons fish sauce
rge red chilli's finely sliced on the diagonal
getable oil for deep frying
ethod
1Place vinegar and sugar in a medium-sized heavy-based saucepan and bring to the boil.2Reduce heat and simmer, uncovered, for about 15 minutes or until liquid is reduced by almost half and slightly syrupy.3Remove from stove, stir in fish sauce and chillies and set aside.4For the wontons, peel and de-vein prawns, then dice prawn meat – you should have about 150 g (5 oz) diced prawn meat.5Combine prawn meat and remaining ingredients, except wonton wrappers, in a bowl, cover and refrigerate for 30 minutes.6Next fill and shape the wontons.7Heat oil in a hot wok until surface seems to shimmer slightly.8 Add wontons in batches and deep-fry for about 2 minutes or until just cooked through and lightly browned.9To test the wontons you will need to remove one using a slotted spoon and cut it through with a sharp knife to see if the prawns are just cooked th10Remove wontons with a slotted spoon and drain well on kitchen paper.11Repeat process with remaining wontons.12 Arrange wontons on a platter and serve immediately with a bowl of sweet chilli dipping sauce.
eep-fried Battered Prawns with Sweet Chilli & Carrot Dipping Sauce hint of beer makes this very simple batter light and delicious, while the intensely flavoured dipping sauce is reminiscent of those sour, salty, sweet
cy Vietnamese-style sauces often served with deep-fried spring rolls. Again, the vibrancy of the sauce is used to offset the richness of deep-frying. Twns are great to serve as a starter at a dinner party or even as a canapé with cocktails.
rves 4
gredients
medium uncooked prawns about 875g
blespoons plain flour
getable oil for deep frying
er Batter
up beer
up plain flour
up ice
eet Chi l l i and Carrot Dipping Sauce
mall carrot peeled
easpoon white sugar
easpoon sea salt
ups rice wine vinegar
cups white sugar extra
blespoons fish saucerge red chilli's finely sliced on the diagonal
7/27/2019 Kylie Kwong's Menu
http://slidepdf.com/reader/full/kylie-kwongs-menu 21/31
ethod
1Peel, de-vein and butterfly prawns, leaving tails intact.2When ready to cook the prawns, make the batter.3Heat oil in a hot wok until surface seems to shimmer slightly.4Lightly toss prawns in flour then dip in batter, one at a time, to coat completely, letting any excess drain off.5 Add prawns in batches to the hot oil and deep-fry for about 1 minute or until just cooked through and lightly browned.6Remove prawns with a slotted spoon and drain well on kitchen paper.7Repeat process with remaining prawns.8 Arrange prawns on a platter and serve immediately with a bowl of Sweet Chilli and Carrot Dipping Sauce.
er Batter
1When ready to cook the prawns, combine batter ingredients in a bowl with a slotted spoon (using a spoon rather than a whisk keeps the batter thic
lumpy, and the lumps become crunchy when deep-fried).2You may need to add a little more flour to the batter if it is too runny – it all depends on the humidity.3Leave batter at room temperature until ice has half melted; start using immediately at this stage.
eet Chi l l i and Carrot Dippin g Sauce
1Finely slice carrot lengthways into ribbons, using a vegetable peeler.2Cut carrot into a fine julienne.3Combine carrot in a bowl with sugar and salt, mix well and leave to stand for 10 minutes.4Drain carrots and, using your hands, gently squeeze away any excess liquid.5Meanwhile, place vinegar and extra sugar in a medium-sized heavy-based saucepan and bring to the boil.6Reduce heat and simmer, uncovered, for about 15 minutes or until liquid is reduced by almost half and slightly syrupy.7Remove from stove, stir in pickled carrots, fish sauce and chillies and set aside.
ot and Sour Cucumbersse make a wonderful accompaniment to a banquet served for a long lunch! Refreshing, salty, sweet, sour and spicy – YUM!!! Serve as a side dish ompany a meal or as part of a banquet for 6 –8.
rves 6 to 8
gredients
edium cucumbers peeled
up fish sauce
aspoon sea salt
up white wine vinegar
up white sugar extra
blespoon lemon juice
rge red chilli finely sliced on the diagonal
aspoon sichuan salt and pepper
ethod
1Cut cucumbers in half lengthways and scoop out the seeds using a spoon.2Place cut-side down on a chopping board and slice on the diagonal into 2 cm (1 in) pieces.3Combine in a bowl with sugar and salt, mix well and leave to stand for 1 hour.4Meanwhile, combine vinegar and extra sugar in a small heavy-based saucepan and stir over heat until sugar dissolves.5Simmer, uncovered and without stirring, for about 8 minutes, or until reduced by one-third and slightly syrupy – you should have about a cup.6Set aside to cool.7Drain away any excess liquid from cucumbers.
8 Add cooled vinegar syrup and remaining ingredients to pickled cucumbers and transfer to a serving bowl.
eep-fried Chicken Wings with Chilli, Salt and Lemons recipe is dead simple and absolutely delicious. By steaming the chicken wings first, you are basically cooking them through – the deep-frying is foure and the chilli-salt coating is perfectly complemented with a squeeze of sour lemon! You could steam the chicken wings several hours before deeng, and just place them in the fridge. Make sure the chicken wings are drained thoroughly before rolling in chilli-salt – this will ensure a crispier finishp-fried.
7/27/2019 Kylie Kwong's Menu
http://slidepdf.com/reader/full/kylie-kwongs-menu 22/31
rves 4 to 6
gredients
arge chicken wings about 1.5kg
cup plain flour
tablespoons chilli powder
tablespoons sea salt
getable oil for deep frying
rge red chilli's cut in half lengthways and seeds removed
up spring onion scallion julienne
mons halved
ethod1 Arrange chicken wings on a heatproof plate that will fit inside a steamer basket.2Place plate inside steamer and position over a deep saucepan or wok of boiling water and steam, covered, for 4 minutes.3Carefully remove plate from steamer basket, drain away excess liquid and set aside for 15 minutes to cool slightly.4Meanwhile, combine flour, chilli powder and salt in a large bowl.5 Add chicken wings in two batches and toss to coat well, shaking off any excess flour.6Heat oil in a hot wok until surface seems to shimmer slightly.7 Add half the wings and deep-fry for about 7 minutes or until just cooked through and lightly browned.8Using tongs, turn wings occasionally to ensure even cooking.9Remove with a slotted spoon and drain well on kitchen paper.10Repeat process with remaining wings.11 Add chillies to the same hot oil and fry for about 1 minute or until they are a deep bright red colour.12Remove with a slotted spoon and drain well.13 Arrange chicken wings on a platter and garnish with fried chillies and spring onions.
14Serve immediately with lemon halves.
ickled Celery and Chilli Saladtrange and wonderful thing occurs when you pickle celery: it wilts and becomes floppy yet still retains a certain crunch. That is what I love about thisnd, of course, the chilli just gives it the kick that it needs! Add some Sichuan pepper and salt at the end and you have a very simple, yet extremelyhisticated side dish on your hands.
rves 6 to 8
gredients
ery
aspoons white sugar
a salt
cup white wine vinegar
up white sugar extra
cup malt vinegar
blespoons fish sauce
up roughly chopped mint
up spring onion scallion julienne
rge red chilli finely sliced on the diagonal
blespoon roasted sesame seed
easpoon sichuan salt
easpoon pepper
ethod
1Trim celery sticks and finely slice on the diagonal.2Combine in a bowl with sugar and salt, mix well and leave to stand for 30 minutes.3Meanwhile, combine vinegar and extra sugar in a small heavy-based saucepan and stir over heat until sugar dissolves.4Simmer, uncovered and without stirring, for about 2 minutes, or until reduced by one-third and slightly syrupy – you should have about ¼ cup.5Set aside to cool slightly.6Drain celery and, using your hands, gently squeeze away any excess liquid.7 Add cooled vinegar syrup and remaining ingredients, except Sichuan pepper and salt, to pickled celery and transfer to a serving bowl.8Sprinkle with Sichuan pepper and salt and serve.
7/27/2019 Kylie Kwong's Menu
http://slidepdf.com/reader/full/kylie-kwongs-menu 23/31
oy Sauce Duck S’ w. T of dark soy and light soy toster stock turns it into Red Master Stock – all those beautiful, reddish-brown ducks you see hanging up in the windows of Chinese barbecue shops ached in this stock, which is often called Red Braise Stock. Because the duck has been steeped for 3 hours, it has an amazing intensity of colour froand flavour from the aromatics – subtle hints of ginger, star anise, cinnamon and orange zest. This stock can be reused again and again by simplyining it thoroughly, storing it in an airtight container and freezing it. Each time you use this stock, it will become richer and deeper: simply thaw it andh batch of all the stock ingredients, plus enough water to make up the volume of liquid to 6 litres (6 quarts) again.
rves 4 to 6
gredients
kg duck
ups shao hsing wine or dry sherry
ups dark soy sauce
up light soy sauce
ups brown sugar
cloves garlic crushed
pring onions scallions trimmed and cut in half crossways
aspoon sesame oil
star anise
nnamon quills
rips fresh oranges zest
ethod
1Place all stock ingredients, plus 6 litres (6 quarts) of cold water, in a large stockpot and bring to the boil.2Reduce heat and simmer gently for 40 minutes to allow the flavours to infuse.3Meanwhile, rinse duck under cold water.4Trim away excess fat from inside and outside cavity.5Lower duck, breast-side down, into simmering stock, ensuring it is fully submerged.6Poach duck gently for exactly 25 minutes.7There should be no more than an occasional ripple breaking the surface; adjust the temperature, if necessary, to ensure stock does not reach simpoint again. Remove stockpot immediately from the stove and allow duck to steep in the stock for 3 hours at room temperature to complete the cooprocess.8Using tongs, gently remove duck from the stock, being careful not to tear the breast skin.9Place duck on a tray to drain and allow to cool.10Chop the duck Chinese-style and arrange on a platter.11Spoon over some of the master stock and serve at room temperature.
oy Sauce Eggsy C ‘ y ’ . T v wh Chinese pickles – like anese version of antipasto. I love the deep, mahogany reddish-brown the soy sauce turns the eggs.
rves 4
gredients
ee range eggs
up light soy sauce
blespoons dark soy sauce
up water
slices ginger
up brown sugar
ethod
1Place eggs in a small saucepan of boiling water and cook for about 6 minutes.2Remove eggs from the saucepan with a slotted spoon and refresh under cold running water.3Peel eggs and set aside.4Meanwhile, combine soy sauces, water, sugar and ginger in a small heavy-based saucepan and bring to the boil for 1 minute.5Reduce heat, add eggs and simmer, covered with a cartouche for 1 hour, turning occasionally.6Remove saucepan from stove and set aside, covered, for 30 minutes, turning eggs occasionally.7Remove eggs from the saucepan, reserving 1 tablespoon of the braising stock for garnish.8Discard remaining stock.9To serve, cut each egg in half lengthways and arrange on a platter.
10Spoon over reserved braising stock.
7/27/2019 Kylie Kwong's Menu
http://slidepdf.com/reader/full/kylie-kwongs-menu 24/31
tir Fried Cucumber, Black Cloud Ear Fungus and Chilliassic combination, and a great illustration of the importance of texture within the Chinese kitchen . . . I especially love stir-fried cloud ear fungus –
mehow crunchy and velvety all at once!
rves 4 to 6
gredients
rge cucumber peeled
blespoons peanut oil
cup ginger julienne
oves garlic finely diced
pring onions trimmed and cut into 8cm lengths
up shao hsing wine or dry sherry
blespoon oyster sauce
blespoon light soy sauce
aspoons malt vinegar
aspoons white sugar
easpoon sesame oil
g fresh black cloud ear fungus
rge red chilli finely sliced on the diagonal
ethod
1Cut cucumber in half lengthways and scoop out the seeds using a spoon.2Cut in half widthways, place halves cut-side down on a chopping board and slice on the diagonal into 1 cm pieces.3Heat oil in a hot wok until surface seems to shimmer slightly.4 Add ginger and garlic and stir-fry for 10 seconds.5 Add cucumber and spring onions and stir-fry for 30 seconds.6 Add wine or sherry, oyster sauce, soy sauce, vinegar, sugar and sesame oil and stir-fry for a further minute.7Lastly, add remaining ingredients and stir-fry for about 1 minute or until cucumber is heated through and tender. Serve immediately.
tir-Fried Rice Noodles with Red Onions, Bean sprouts and Ginger S’ w.
rves 2 to 4
gredients
g fresh rice noodle sheets cut into 2cm strips
up vegetable oil
mall red onions cut in half and then into wedges
ems spring onions cut into 5cm lengths
blespoon ginger julienne
up dark soy sauceblespoons light soy sauce
up finely shredded chinese cabbage white
up bean sprout
blespoon raosted sesame seed
ethod
1Gently pull rice noodle strips apart.2Heat the oil in a hot wok and stir-fry onions, shallots and ginger for 3 minutes.3 Add noodles and stir-fry for 4 minutes or until noodles begin to soften.4 Add combined soy sauces and stir-fry for 2 minutes.5Finally, add cabbage and bean sprouts and stir-fry for 1 minute.
6 Arrange noodles on a platter, sprinkle with sesame seeds and serve immediately.
7/27/2019 Kylie Kwong's Menu
http://slidepdf.com/reader/full/kylie-kwongs-menu 25/31
ung Choi Bao of Vegetables S’ w.
rves 4
gredients
mall peeled carrot
mall leaves iceberg lettuce
blespoons peanut oilg green beans trimmed and finely sliced
mall red onion finely sliced
blespoon ginger julienne
ove garlic finely diced
g fresh shiitake mushrooms stems discarded and caps sliced
blespoons shao hsing wine or dry sherry
blespoon light soy sauce
aspoon white sugar
aspoon oyster sauce
same oil
ick finely diced celery
aby bok choy core removed and finely sliced
up bean sproutcup finely sliced spring onion scallions
andful coriander sprig
ethod
1Using a vegetable peeler, finely slice carrot lengthways into ribbons.2Cut carrot into a fine julienne and set aside.3Soak lettuce leaves in cold water for 1 hour, drain them well and set aside, covered, in the refrigerator.4Heat peanut oil in a hot wok, stir-fry beans, onions, ginger and garlic for 30 seconds.5 Add mushrooms and stir-fry for 30 seconds.6Pour in wine, soy sauce, sugar, oyster sauce and sesame oil, and stir-fry for 1 minute or until vegetables are just cooked through.7Toss in reserved carrot, celery, bok choy, bean sprouts, spring onions and stir-fry for a further 30 seconds.8Remove vegetable mixture from wok, using a slotted spoon to ensure you leave any juices in the wok.9Serve in a bowl set on a large platter, garnished with coriander, and accompanied with the lettuce-leaf cups.10To eat, simply spoon vegetable mixture into lettuce cups, roll up to enclose the filling and eat with your fingers!
hinese Iceberg Lettuce Saladeated this simple salad in celebration of iceberg lettuce – ’ y w x . T w salty
sour.
gredients
ceberg lettuce
g baby spinach leavescups mint leaves
cup spring onion scallion julienne
huan salt and pepper
essing
blespoons quality extra virgin olive oil
up malt vinegar
blespoons light soy sauce
ove garlic finely diced
aspoon white sugar
ethod
1Remove leaves from lettuce and wash well.2Roughly tear leaves into large pieces.
3Place leaves in a large bowl with spinach, mint and spring onion and refrigerate, covered, for 1 hour.
7/27/2019 Kylie Kwong's Menu
http://slidepdf.com/reader/full/kylie-kwongs-menu 26/31
4Meanwhile, to make the dressing, place all ingredients in a small bowl and stir to combine.5Finally, pour dressing over chilled salad leaves and toss well.
6 Arrange on a platter, sprinkle with Sichuan pepper and salt and serve immediately.
White-Cooked Chickenuld eat this dish four times a week – the texture is so silky and I love the savoury flavours.
poaching and steeping technique used in this recipe is perfect for cooking chicken, as it is very gentle; the integrity of the chicken is preserved, andult is moist, tender flesh. The heating of the peanut oil is vital to release its beautiful, nutty flavour and bring out the aroma of the soy and ginger.
gredients
ee range chicken
blespoons peanut oil
cup finely sliced spring onion plus extra to garnish
easpoon cane sugar
aspoon sesame oil
blespoon finely sliced ginger plus extra to garnish
ml shoyu or soy sauce
i te Master Stock
cold water ups shao hsing wine or dry sherry
pring onions trimmed and cut in half crossways
cloves garlic crushed
cups sliced ginger
cup sea salt
ethod
1Rinse chicken under cold water.2Trim away excess fat from inside and outside cavity, but keep neck, ’ nose and winglets intact.3Lower chicken, breast-side down, into simmering stock, ensuring it is fully submerged.4Poach chicken gently for exactly 14 minutes.5There should be no more than an occasional ripple breaking the surface; adjust the temperature, if necessary, to ensure stock does not reach simpoint again. Remove stockpot immediately from the stove and allow chicken to steep in the stock for 3 hours at room temperature to complete the c
process.6Using tongs, gently remove chicken from the stock, being careful not to tear the breast skin.7Place chicken on a tray to drain and allow to cool.8For dressing, combine all ingredients except for peanut oil in a heat-proof bowl. Heat peanut oil in a saucepan, then pour over dressing ingredientsstir to combine.9With a large knife or cleaver, cut up the chicken Chinese, arrange on a platter and drizzle over the dressing.10Garnish with extra spring onions and ginger. Serve immediately.
i te Master Stock
1Place all stock ingredients in a large stockpot and bring to the boil.
2Reduce heat and simmer gently for 40 minutes to allow the flavours to infuse.
hicken Braised with Soy Sauce and Shao Hsing Winerves 4 to 6
gredients
icken
gs chickens on the bone, with skin (roughly 1.5kg total)
g fresh shiitake mushrooms stems discarded and caps halved
ock
ups shao hsing wine
arlic cloves crushed
m piece of ginger finely sliced
7/27/2019 Kylie Kwong's Menu
http://slidepdf.com/reader/full/kylie-kwongs-menu 27/31
ml honey
ups light soy sauce
ar anise
pring onions scallions, trimmed and cut in half
ups water
ethod
icken
1Place all stock ingredients in a heavy-based pan or stockpot, then bring to the boil and simmer for 30 minutes.2Carefully lower chicken pieces into stock, skin-side down, and cover with a cartouche (see below) to keep them fully submerged. Poach chicken gfor 15 minutes. There should be no more than an occasional ripple breaking the surface; adjust temperature, if necessary, to ensure stock does notsimmering point again. At the end of the poaching time, remove pan from stove and allow chicken to steep in stock for 5 minutes to complete the co
process. Using tongs, gently remove chicken from stock, being careful not to tear skin. Place chicken on a tray to cool slightly.3Meanwhile place pan back on stove, then add mushrooms and bring stock back to the boil. Simmer until reduced by approximately half – this shoabout 20 minutes.4Using a cleaver or heavy knife, separate chicken portions into legs and thighs, then chop into thick, even slices. Arrange chicken on a serving platthen drizzle with hot stock, spoon on mushrooms and serve.
te: To make a simple cartouche, just tear a piece of baking paper or greaseproof paper roughly the size and shape of your pan and press it down o
face of the liquid, covering all the ingredients.
ung Po Chickenrves 4 to 6
gredients
g chicken thigh fillets cut into 1cm cubes
blespoons cornflour cornstarch
blespoons shao hsing wine
blespoons peanut oil
small dried red chilli's
blespoons peanut oil extra
m piece of ginger cut into thin strips
blespoon brown sugar
up unsalted roasted peanut
blespoons light soy sauce
blespoon chinese black vinegar
nch of sichuan salt and pepper
ethod
1Combine chicken with cornflour and shao hsing wine in a bowl. Cover, place in refrigerator and leave to marinate for 1 hour.2Place oil and chillies in a cold wok and then turn heat to low. Cook for about 1½ minutes or until chillies begin to darken slightly. Using a slotted spimmediately remove chillies and drain on kitchen paper.3Leaving chilli-infused oil in wok, turn heat up to high and stir-fry half the chicken cubes for 3 minutes. Remove with a slotted spoon. Add extra oil towith remaining chicken and stir-fry for 3 minutes. Return all chicken to wok, along with ginger and reserved chillies and stir-fry for 30 seconds.4 Add sugar and stir-fry for 30 seconds. Add peanuts, soy sauce and vinegar and stir-fry for 30 seconds. Serve immediately, sprinkled with Sichuan
and salt.
riation: i tend to make it more often with prawns(shrimp) and often omit the cornflower adding the shaohsing after prawns and ginger ( I
metimes add garlic with ginger) but before sugar. its fun to play around with the sugar also and substitue palm sugar for the brown sugar and
little fresh coriander at the end
aramelised Potatoesrves 4 to 6
gredients
g baby new potatoes
blespoons peanut oil
m piece of ginger finely sliced
blespoons brown sugar
7/27/2019 Kylie Kwong's Menu
http://slidepdf.com/reader/full/kylie-kwongs-menu 28/31
blespoons shao hsing wine
blespoon light soy sauce
nch of sichuan salt and pepper
ethod
1 Add whole unpeeled potatoes to a large pan of cold salted water. Bring to the boil, reduce heat and simmer for about 35 minutes or until potatoes tender.2Drain well and pat dry on kitchen paper. Cut potatoes in half if they are not tiny, and leave to cool slightly.3Heat oil in a hot wok until surface seems to shimmer slightly. Add potatoes and stir-fry for about 3 minutes or until lightly browned all over.4 Add ginger and stir-fry for 30 seconds. Add sugar, wine and soy sauce and st ir-fry for about 1 minute or until slightly caramelised. Serve immediatsprinkled with Sichuan pepper and salt.
rs Xu's Prawns with Longjing Tearves 4 to 6
gredients
g uncooked prawns shrimp, peeled and de-veined but with tails left intact
blespoon cornflour cornstarch
blespoons shao hsing wine
up boiling water
blespoon longjing tea leaf ups vegetable oil for deep-frying
blespoon peanut oil
cm piece of ginger finely chopped
arlic cloves finely chopped
blespoon shao hsing wine extra
ethod
1Combine prawns with cornflour and shao hsing wine in a bowl. Cover, place in refrigerator and leave to marinate for 30 minutes.2Put tea leaves in a heatproof bowl, pour over boiling water and allow to steep for 2 minutes. Strain and reserve tea leaves, discarding liquid.3Heat vegetable oil in a hot wok until surface seems to shimmer slightly, then carefully add half the prawns and deep-fry for 3 minutes. Using a slottspoon, remove prawns from wok and drain on kitchen paper. Repeat processwith remaining prawns. Carefully pour oil out of wok and wipe clean wkitchen paper.4Heat peanut oil in cleaned wok until surface seems to shimmer slightly.
5 Add ginger, garlic and prawns and stir-fry for 30 seconds. Add extra shao hsing wine, soy sauce and sesame oil and stir-fry for a further 1 –2 minuAdd reserved tea leaves, mix well and serve immediately.
e: The distinctive elongated, needle-like leaves of Longjing tea add a delicate flavour to this dish. Any high-quality, longleaf green tea can be substit’ y w qy v w -leafed tea, as these will spoil the texture of the sauce
melette with Sweet and Sour Tomato Saucerves 4 to 6
gredients
melette
up vegetable oil
ee-range eggs lightly beaten
uce
blespoons peanut oil
arlic cloves roughly chopped
ices ginger cut into thin strips
blespoon brown sugar
d cherry tomatoes cut in half
ellow cherry tomatoes cut in half
pring onions trimmed and finely sliced
blespoons shao hsing wine
aspoon shoyu
7/27/2019 Kylie Kwong's Menu
http://slidepdf.com/reader/full/kylie-kwongs-menu 29/31
blespoon brown rice vinegar
easpoon sesame oil
ethod
melette
1For the omelette, heat vegetable oil in a hot wok until the surface seems to shimmer slightly. Pour lightly beaten eggs into wok and leave to cook oof wok for 30 seconds, without stirring. Using a spatula, fold omelette over onto itself and leave to cook for another 30 seconds. Fold over again andfor 20 seconds or until almost set. Repeat once more before lifting omelette from wok onto a serving platter.
uce
1First, make the sauce. Heat peanut oil in a hot wok until surface seems to shimmer slightly. Add garlic and ginger and stir-fry for 2 minutes. Add suand allow to caramelise for 30 seconds. Add tomatoes and spring onions and stir-fry for 1 minute. Add shao hsing wine, shoyu and vinegar and stir
30 seconds. Stir through sesame oil and set sauce aside.2 After preparing the omelette, gently reheat sauce, then spoon over omelette and serve immediately.
ickled Chinese Cabbage with Chillirves 4 to 6
gredients
edium chinese cabbage about 750g cut into 2.5cm squares
blespoons sea salt
blespoons brown sugar
cup peanut oil
blespoon sichuan peppercorn
mall dried red chilli's
blespoons brown rice vinegar
rge red chilli finely sliced
ethod
1Combine cabbage in a bowl with salt and sugar, mix well and leave to stand for 2 hours.2Place oil, Sichuan peppercorns and dried chillies in a cold wok and then turn heat to high. Cook for about 30 seconds or until peppercorns and chibegin to darken. Remove wok from stove and carefully strain flavoured oil through a metal sieve into a large bowl. Discard peppercorns and chilliesset oil aside to cool.3Drain cabbage and, using your hands, gently squeeze out any excess liquid.4Place cabbage in bowl containing flavoured oil, then add vinegar and fresh chilli and mix well.
oached Asparagus with Soy Sauce, Chilli and Peanut Oilgredients
stems asparagus about 400 g (13 oz) in total
cm piece of ginger cut into thin strips
rge red chilli finely sliced
blespoons light soy sauce
blespoons peanut oil
ethod
1Wash asparagus and trim, discarding woody ends. Peel lower parts of stems using a vegetable peeler.2Combine ginger, chilli and soy sauce in a heatproof bowl.3Bring a pan or wok of water to the boil, then add asparagus and simmer for 1 minute.4Drain asparagus and arrange on a serving plate.5Heat oil in a small heavy-based pan until surface seems to shimmer slightly, then carefully pour into bowl with ginger, chilli and soy sauce. Stir tocombine, drizzle over asparagus and serve immediately.
7/27/2019 Kylie Kwong's Menu
http://slidepdf.com/reader/full/kylie-kwongs-menu 30/31
moky Hot Chicken Stir-Fried with Dried Red Chillies & Green Garlic Chivesrves 4 to 6
gredients
g chicken thigh fillets cut into 1cm cubes
blespoons cornflour cornstarch
blespoons shao hsing wine
blespoons peanut oil
small dried red chilli's
blespoons peanut oil extra
m piece of ginger cut into thin strips
blespoon brown sugar
blespoons light soy sauce
blespoon brown rice vinegar
andful green garlic chives cut into 5cm lengths
ethod
1Combine chicken with cornflour and shao hsing wine in a bowl. Cover, place in refrigerator and leave to marinate for 1 hour.2Place oil and chillies in a cold wok and then turn heat to low. Cook for about 1½ minutes or until chillies begin to darken slightly. Using a slotted spimmediately remove chillies and drain on kitchen paper.3Leaving chilli-infused oil in wok, turn heat up to high and stir-fry half the chicken cubes for 3 minutes. Remove with a slotted spoon. Add extra oil towith remaining chicken and stir-fry for 3 minutes. Return all chicken to wok, along with ginger and reserved chillies, and stir-fry for 1 minute.4 Add sugar and stir-fry for 30 seconds. Add remaining ingredients and stir-fry for 30 seconds. Serve immediately.
ariations:I made this with beef and chicken, works out really nicely. Don't forget to splash some of the Shao Shing into the wok at step 4 with theremaining ingredients. Also important when marinating the meat that the wine and cornstarch mixture just coats the meat, without too mexcess.
I coated the meat with cornstrch then marinated in wine,was that correct? anyways was delich,my husband now says we dont have to gofor chinese, had it with her deilicous fried rice, stir fried some vegies, and made a sauce of 1/4 cup sesame oil,1/4 cup soy sauce 2tbsp bvinegar, 1tbsp brown sugar.1tbsp hot chili oil, (let sit for at least an hour) and splash over vegies to taste, also good over noodles.
tir-Fried Choy Sum with Garlic
rves 4 to 6
gredientsunch choy sum
ablespoons peanut oil
easpoon sea salt
oughly crushed garlic cloves
ablespoons shao hsing wine
ablespoons water
easpoon sesame oil
ethod
1Trim choy sum and wash thoroughly.2Heat peanut oil in a hot wok until surface seems to shimmer slightly. Add salt and garlic and stir-fry for 10 seconds. Add bok choy and stir-fry for 1½
minutes.
7/27/2019 Kylie Kwong's Menu
http://slidepdf.com/reader/full/kylie-kwongs-menu 31/31
3 Add shao hsing wine and stir-fry for 30 seconds. Add water and stir-fry for a further 30 seconds or until leaves are just tender. Stir in sesame oil aserve immediately.
te: Any other Chinese greens, such as bok choy or gai lan, would also work well in this simple stir -fry.
tir-Fried Corn with Red Onions and Lup Cheongrves 4 to 6
gredientsob sweet corn
p choeng or rindless bacon rashers
blespoons peanut oil
mall red onion finely sliced
arlic cloves finely chopped
m piece of ginger finely chopped
rge red chilli finely chopped
aspoon sea salt
blespoons shao hsing wine
aspoons brown sugar
blespoons light soy sauce
blespoon brown rice vinegar aspoon sesame oil
nch of ground white pepper
ethod
1Remove kernels from corn cobs by running a sharp knife down the sides of each cob – you should have about 3 cups corn kernels. Finely slice saor bacon on the diagonal.2Heat peanut oil in a hot wok until surface seems to shimmer slightly. Add onion, garlic, ginger, chilli and salt and stir-fry for 1 minute. Toss in corn asausage and stir-fry for 2 minutes.3 Add shao hsing wine, sugar and soy sauce and stir-fry a further 2 minutes.4Stir through vinegar and sesame oil and serve immediately, sprinkled with pepper.