Chinese Hot and Sour Noodle Soup


6-1/2 oz fresh Shanghai noodles
6-1/2 oz chicken breast fillet, cut into very thin strips
2 tablespoons garlic and red chili paste
2 tablespoons light soy sauce
1/2 teaspoon ground white pepper
4 fresh shiitake mushrooms, stems removed, caps thinly sliced
3-1/2 oz enoki mushrooms, trimmed and separated
1 (4 oz) fresh baby corn, cut into quarters lengthways
2 tablespoons Chinese black vinegar
2-1/4 oz black fungus, roughly chopped
6-1/2 oz firm tofu, cut into 1-inch cubes
3 eggs, lightly beaten
2 tablespoons cornstarch
1 teaspoon sesame oil
spring onions, thinly sliced on the diagonal in long strips, to garnish


3 lb chicken bones, washed
2 (1/2-inch) slices fresh ginger
4 spring onions, white part only, bruised


  1. To make the stock, put the chicken bones and 15 cups water in a large saucepan and bring to a simmer, but do not boil. Cook for 30 minutes, removing any scum that rises to the surface. Add the ginger and spring onion and simmer gently, partially covered, for 3 hours. Strain through a fine sieve and allow to cool. Cover and refrigerate overnight. Remove the laver of fat from the surface.
  2. Cook the noodles in a large saucepan of boiling water for 4-5 minutes, then drain and rinse.
  3. To make the soup, pour 8 cups of the stock into a non-stick wok, bring to the boil over high heat, then reduce the heat to medium, add the chicken, garlic and chili paste, soy sauce and white pepper and stir well. Simmer, covered, for 10 minutes, or until the chicken is cooked.
  4. Add the mushrooms, corn, vinegar, black fungus and tofu, season with salt, return the lid to the wok and simmer gently for 5 minutes — do not stir.
  5. Mix the cornstarch with 4 tbsp water. Add to the soup with the noodles, return to a simmer, then pour the eggs in a very thin stream over the surface.
  6. Turn off the heat and stand for 10 minutes before gently stirring in the sesame oil.
  7. Divide among the serving bowls and garnish with the spring onion strips.

Makes 6 servings.

Source: The Essential Wok Cookbook


Baked Cauliflower Tempura with Mint Scape Pesto


1 medium-sized cauliflower, including stems and leaves
3 whole garlic cloves. peeled
2 cups whole milk or dairy substitute
2 Tbsp harissa paste or dry seasoning
1 bay leaf
salt and freshly ground black pepper to taste
fresh mint, basil and slices of radish for garnish (optional)

Breaded Tempura Coating

1/2 cup all-purpose or gluten-free flour
2 organic eggs
1 cup panko bread crumbs or gluten-free substitute
2 Tbsp extra-virgin olive oil, plus extra


8 to 10 fresh young garlic scapes
1/4 cup grated Parmigiano Reggiano or Grana Padano
1/4 cup unsalted raw shelled pistachios
1/4 cup fresh chopped basil
1/4 cup fresh chopped mint
1/4 cup extra-virgin olive oil
1/2 tsp sea salt
1/4 tsp freshly ground black pepper


  1. In food processor, make pesto combining garlic scapes, grated Parmesan, pistachios, basil, and mint, and pulse into a rustic, chunky paste. Slowly add olive oil and whirl in until blended. Season with salt and pepper. Transfer to tightly covered container in refrigerator.
  2. Trim stem and leaves from cauliflower. Cut cauliflower into bite-size florets. Chop stem and leaves.
  3. In saucepan, saute garlic over medium heat until caramelized, about 2 minutes.
  4. Add chopped cauliflower stem and leaves and a few of the florets, reserving remaining florets for oven-baked cauliflower tempura.
  5. Continue to saute until cauliflower has begun to soften. Add milk, harissa, and bay leaf; cover and simmer over low heat for 20 minutes or until mixture is very soft.
  6. Remove bay leaf. Transfer mixture to blender and puree until very smooth. Season with salt and pepper to taste, if you wish. Set aside while making breaded tempura coating for remaining florets.
  7. Preheat oven to 425ºF (220ºC).
  8. Using three separate bowls, place flour in one; eggs with a splash of water in another, whisking to blend; and bread crumbs stirred with oil in the third.
  9. Dust each cauliflower floret with flour, then dip in egg wash and roll into bread crumbs. Place in single layer on rack over parchment-lined baking sheet. Gently dab with oil or lightly spray each floret with a little oil to lightly coat. You want your florets to be even-sized and to air fry them for crispness. If you have a convection oven, or an actual air fryer, follow cooking directions specific to them. Bake for 15 to 25 minutes, or until golden and crispy. Timing will depend on how you are baking them.
  10. To serve, place a ladle of cauliflower puree in centre of plate and swirl. Place a couple of roasted cauliflower florets on top. Drizzle a little Mint Scape Pesto around dish and garnish with a few small mint and basil leaves and some radish slices, if you wish.

Makes 4 servings.

Source: Alive magazine

Cajun Pile-ups with Pepper Sauce


1/2 of 16-ounce loaf multigrain Italian bread, cut into 8 slices
4 cups (about 2 ounces) loosely packed, torn romaine pieces
2 tablespoons (1-2 ounces) pickled mild banana pepper rings, drained
1 medium tomato, cut into 4 slices and then halved
1/2 cup thinly sliced red onion
1/2 medium green bell pepper, thinly sliced
1/4 lb deli-sliced lean ham
2 thin slices (1-1/2 ounces) reduced-fat Swiss cheese, cut in half


1-1/2 tablespoons canola oil
2 teaspoons Louisiana-style hot sauce
2 teaspoons cider vinegar
1/4 teaspoon dried oregano leaves


  1. Combine sauce ingredients in a small bowl and stir until completely blended.
  2. Drizzle one side of each bread slice with sauce.
  3. Top four bread slices (sauce side up) with equal amounts of filling ingredients in the order listed, beginning with torn lettuce.
  4. Place remaining bread slices (sauce side down) on top of filling.
  5. Press down slightly, and cut each sandwich in half diagonally before serving.

Makes 4 servings.

Source: The Heart-smart Diabetes Kitchen

Spiced Blue Eye Fillet with Sweet Tomato Relish


4 blue eye fillets, about 800 g total
1 tbsp olive oil


1 tbsp grated fresh ginger
1 clove garlic, crushed
2 tsp ground turmeric
2 tsp mustard powder
2 tsp sweet paprika
2 tsp dried basil leaves
2 tsp ground fennel
1/4 tsp ground chili
1 tsp salt

Sweet Tomato Relish

10 medium egg tomatoes (about 750 g), halved
2 cups water
1 cup dry white wine
1 tbsp lime juice
1/2 cup firmly packed brown sugar
1 tbsp grated lime rind
1 tbsp ground turmeric
1 tbsp yellow mustard seeds
2 bay leaves
2 stalks lemon grass


  1. To make the sweet tomato relish, combine all ingredients in a medium saucepan. Simmer, uncovered, 30 minutes or until most of the liquid has evaporated.
  2. Cool, remove and discard bay leaves and lemon grass.
  3. Coat fish with seasoning ingredients.
  4. Heat oil in a non-stick frying pan, cook fish for 2 minutes on each side or until golden brown and just cooked through.
  5. Serve fish with sweet tomato relish and couscous.

Makes 4 servings.

Source:Simply Lite Food

Taro Pudding


550 g taro
350 ml thick coconut milk
100 ml Pandan water
100 ml water
90 g sugar
85 g rice flour
85 g tapioca flour
a pinch of salt
200 g grated white coconut
2-3 Pandan leaves
a drop of purple food colouring


  1. Steam grated coconut on pandan leaves with salt for 7-10 minutes. Leave it to cool.
  2. Cut taro and steam for 15 to 20 minutes until soft.
  3. Mash the taro until fine and mix well with all the ingredients (except grated coconut).
  4. Pour into a mould and steam for 25 to 30 minutes. Leave to cool.
  5. Remove taro puddings from the moulds and coat each one in grated coconut before serving.

Source: Delicious Nyonya Kueh and Dessert