Japanese-style Fried Noodle with Pork Belly Slices


170 g fresh Chinese steamed noodle
1/4 cabbage, cut into pieces
1/2 white onion, cut into slices
100 g pork belly slices, cut into smaller pieces
1 clove garlic, chopped
1 piece ginger, chopped


1 tsp chili bean paste 豆板醤
1 tbsp sweet bean paste 甜麺醤
1 tsp oyster sauce
1 tbsp sake
1 tbsp mirin
1 tsp soy sauce
1 tbsp sesame oil
shredded chili to taste


  1. Heat sesame oil in a skillet over medium heat. Add pork and stir-fried until no longer pink. Remove and set aside.
  2. Add cabbage to the skillet, stir-fry briefly. Add onion, garlic, ginger and pork. Stir-fry until the pork is fully cooked.
  3. Heat the noodle in the microwave oven on medium high for 1 to 1-1/2 minutes.
  4. Add the noodle to the pork and vegetables in the skillet. Add seasoning ingredients and stir-fry to mix everything together.
  5. Remove to the serving platter and serve hot.

Makes 2 servings.

Source: Japanese magazine


Brown Rice Crust Quiche with Turkey and Mushroom



2 cups cooked whole-grain brown rice, cooled
1 egg
cooking spray


2-3 tsp canola oil
1 cup fresh mushrooms, sliced
1/2 cup sundried tomatoes, chopped
3 tbsp green onion, chopped
1 cup Swiss cheese, shredded
1 cup cooked turkey, diced
3 eggs
1/3 cup low-fat sour cream
3/4 cup low-fat milk
1/4 tsp salt
1 tsp dried basil
1 tsp dried thyme
1/4 tsp paprika
dash pepper
dash cayenne pepper


  1. Preheat oven to 375°F (190°C).
  2. Stir together rice and one whisked egg.
  3. Liberally spray a 9-inch pie plate with cooking spray. Press rice mixture into bottom and sides of pie plate. Set aside.
  4. In small frying pan, heat 2-3 tsp canota oil over medium-high heat and saute mushrooms, sundried tomatoes and green onion. Set aside.
  5. Sprinkle cheese, turkey and sauteed vegetables into rice pie crust.
  6. In a medium bowl, beat eggs until just blended, and then mix in sour cream, milk, salt, basil, thyme, paprika, pepper, and cayenne. Pour into pie shell.
  7. Bake for 35 to 40 minutes, or until a knife gently inserted near the centre comes out clean.

Makes 6 servings.

Source: Manitoba Egg Farmers

Peruvian-style Roasted Chicken


5 oz salt
1 x 3-1/2 lb chicken
French fries to serve


2 tablespoons black pepper
3 tablespoons oregano
3 tablespoons ground cumin
1/4 cup stout
1 teaspoon mustard
5 tablespoons white wine vinegar
1 teaspoon chopped rosemary


  1. Put the salt in a bowl and mix together with 2 cups water until the salt dissolves completely. Immerse the chicken in the brine and let soak for 18 hours.
  2. Prepare the marinade by mixing the black pepper, oregano, cumin, stout, mustard, white wine vinegar, and rosemary in a bowl.
  3. Remove the chicken from the brine and transfer it to the marinade bowl. Cover with plastic wrap and marinate for 5 hours in the refrigerator.
  4. Preheat a rotisserie oven to 350°F/180°C.
  5. Once marinated, remove the chicken from the bowl and slide it onto the spit of the oven, tying the legs with kitchen string to secure them.
  6. Roast the chicken for 1 hour, or until golden. Remove from the oven, let the chicken rest for 15 minutes, and cut it into quarters.
  7. Serve the chicken with fries and any sauce of your choice.

Makes 4 servings.

Source: Peru – The Cookbook

Chinese-style Vegetarian Dish of Braised Gluten


1-1/3 lb gluten (面筋)
1 tbsp sesame oil
4 aniseed star
1 piece cinnamon bark


1/2 tsp salt
1 tbsp sugar
1 tbsp malt sugar
1 tsp mushroom essence
1-1/2 tbsp dark soy
1-1/2 cups water


  1. Blanch gluten in boiling water for 5 minutes, drain.
  2. Cut gluten into thick chunks after cooling down. Deep fry in hot oil until golden brown. Drain.
  3. Heat 2 tbsp oil in a wok, add sauce ingredients, gluten, aniseed star and cinnamon. Cook over low heat and keep stirring until most of the liquid has evaporated.
  4. Add sesame oil, mix and remove to a cutting board. Cut gluten into 1/4-inch slices before serving either warm or at room temperature.

Source: Chinese Vegetarian Dishes

North African-style Stuffed Fish


1 clove garlic, crushed
salt and freshly ground black pepper
1 tablespoon lime juice
1 teaspoon ground cumin
1/4 teaspoon chili powder
1 tablespoon olive oil
3 lb sea bass, cleaned and scaled
1 bag prepared salad leaves


large pinch saffron threads
2 tablespoons olive oil
6 green onions (scallions), chopped
1/4 cup ready-to-eat dried apricots, chopped
1/2 cup fresh breadcrumbs
1/2 cup chopped walnuts
1/4 teaspoon ground cardamom


  1. In a small bowl, mix together the garlic, salt, 2 teaspoons of the lime juice, cumin, chili powder and 1 tablespoon olive oil.
  2. Make several slashes in the skin of the fish and rub the marinade well in. Cover and leave in the refrigerator for 1 hour.
  3. To make the stuffing, place the saffron in a small bowl with 1 tablespoon hot water.
  4. In a saucepan, heat 2 tablespoons oil. Add green onions (scallions) and cook for a few minutes until soft.
  5. Stir in apricots, breadcrumbs, walnuts, salt, pepper, cardamom and soaked saffron. Cook for 1 minute then leave to cool.
  6. Preheat oven to 180ºC (350ºF).
  7. Place the fish on a sheet of well oiled foil and fill the cavity with stuffing. Draw foil up to make a parcel. Place on a large baking sheet and bake for 40-50 minutes until fish flakes easily when tested with a knife.
  8. To serve, cut into 4 fillets. Arrange on 4 warm plates and keep warm.
  9. Heat the cooking juices in a pan and add the salad leaves. Stir briefly until just wilted then add remaining lime juice. Serve with the fish, and with spicy rice.

Makes 4 servings.

Source: North African Cooking