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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…

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Movie 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…

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A 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.

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STARTER 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…

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SAN 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.

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SZECHUAN 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.

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A 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…

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A 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…

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A 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.

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