Archive for September 2009
Movie review: I want candy
I want candy 0/5 I watch so many crap films to find those hidden gems and once again I got the chance to watch an almighty crap film. The plot is contrived and so ridiculous and the jokes are not funny or entertaining. Carmen Electra is in this film and looks seriously bored and not…
Read MoreMovie Review: Sex, lies and videotape
Sex, lies and videotape 2/5 As a study of film I go back and watch old classics now and again to re-evaluate once popular movies to see if my view has changed due to age of film or age of me. Being almost 20 years old, this Soderbergh directed and written film is a cult…
Read MoreA NOTE ABOUT GARLIC
Garlic is one of the best additions to any dish whether it’s chinese or not. This versatile ingredient can be added at the beginning of cooking in the middle or at the end. It can also be chopped or minced finely or it can be used whole without any chopping whatsoever.
Read MoreSTARTER CHICKEN
Marinade 400g of chicken wings in 1 tablespoon of sea salt 3 chopped bird’s eye chillis 1 tablespoon of sesame oil 1 chopped garlic In a hot wok filled with enough peanut oil to submerge the marinated chicken, pop in the whole lot. After 1-2 minutes until the chicken is cooked, remove the chicken,chilli and…
Read MoreSAN CHOI BAO
Heat up a hot wok with 1 teaspoon of peanut oil. Add 400g of Aberdeen Angus minced beef and break it up into small bits using a sharp bladed spatula.
Read MoreSZECHUAN CHICKEN
Make up the chicken coating by beating together 2 egg whites with 2 tablespoons of cornstarch and 1 teaspoon of chilli powder. Slice up 2 slice chicken breasts and dip each piece into the chicken coating.
Read MoreA NOTE ABOUT FIRES IN THE KITCHEN
One thing that a lot of people experience when cooking with a hot wok and hot oil is a fire when using gas. It’s very scary the first time you experience this but if you’re prepared you’ll be fine. Don’t be put off by turning up the heat as it makes the dish. Unlike a…
Read MoreA NOTE ABOUT SOY SAUCE
Growing up in a restaurant kitchen – one of the rules of the wok was to use light soy sauce for cooking at the start and to splash some dark soy sauce at to finish the dish before serving to add colour. As I couldn’t read chinese and with the bottles available with no english…
Read MoreA NOTE ABOUT WATER
One thing that is often overlooked in cooking is the water we use. In some countries the water used in cooking is very important.
Read MoreTOM YUM SOUP
Pop the following into a saucepan with 1.5 litres of cold water:
Read More