Taiwan chao main (Taiwanese Special Fried Noodles )

Serves 6 good size portions

Ingredients 

500 g fine rice noodles

6 cloves garlic, finely chopped

250 g fatty minced pork 

2 teaspoons Chinese five spice powder

3 Chinese mushrooms, soaked in water and diced

6 tablespoons light soy sauce 

pinch of sugar

1 medium onion, sliced and fried

Oil, for cooking

1 bunch spring onions, green ends only, cut into 2-3 cm lengths

½ cup carrot, cut into fine slivers 

Additional 125 mL light soy sauce

500 mL water

2 cups bean shoots

1 bunch garlic chives, chopped

few leaves coriander leaves 

1. Soak noodles as recommended on the packet in boiling water, then strain in a colander. Take care not to overcook.

2. In a frypan, fry garlic, then add pork mince and five spice powder. Fry the spice to enhance the flavour. 

3. Add mushrooms and soy sauce, then a pinch of sugar and enough water to cover the meat. Cover and simmer for about 50 minutes before adding the onions for a further 10 minutes.

4. In a wok, heat some oil to a high heat and lightly stir fry the spring onions, then add the carrot sticks. Add additional soy sauce and a cup of boiling water.

5. Add noodles and toss through the mixture in the wok. 

6. Add bean shoots and garlic chives. Toss together and serve on a large plate.

Pour meat sauce over the noodles and garnish with coriander leaves. 

Hai sun bal yu (Abalone and Sea Cucumber)

Serves 6 good size portions

Ingredients 

2 fresh green abalone* 

500 g sea cucumber*

Oil, for cooking

20 whole cloves garlic, peeled 

1 cup spring onions, cut in 2-3 cm lengths

½ cup thinly sliced carrots 

80 mL chicken stock

80 mL soya sauce

80 mL Chinese brown vinegar

40 mL rice wine

2 teaspoons sugar

1-2 tablespoons cornflour

1 teaspoon sesame oil 

*Fresh abalone and sea cucumber can be purchased at seafood markets and also at larger suburban fishmongers. 

1. Put the abalone into the refrigerator for 10-15 minutes to 'put it to sleep'. This will make it easier to remove from the shell. When chilled, lift it out of the shell with a very strong, thin, steel-bladed knife. Carefully cut and lever between the flesh and the shell, making sure not to pierce the flesh as it gives a bad taste. Remove the intestines from the flesh very carefully, too. 

2. Slice the sea cucumber and abalone very thinly.

3. Heat wok to a high heat, then add the oil. Add all the cloves of garlic and stir fry for a few minutes. 

4. Add spring onion, and then add the sea cucumber, chicken stock, soya sauce, carrots, vinegar, rice wine and sugar. Stir through the abalone last. Cook for only a minute.

5. Mix cornflour with a little cold water, then stir through the mixture.

6. Add sesame oil.

7. Remove from heat and serve with rice or noodles.

Tien soan yu (Sweet and Sour Fish)

Serve 6 good size portions

Ingredients 

3 Chinese mushrooms, salted

1 large, whole, fresh coral trout 

500 mL sunflower oil 

2 tablespoons extra oil 

2 onions, sliced

100 g lean pork, finely diced 

½ carrot, cut into match sticks

80 mL soya sauce

80 mL Chinese vinegar 

2 teaspoons sugar

500 mL water

1 dessertspoon cornflour 

1 tablespoon sesame oil

1 bunch spring onions, sliced into 1cm lengths 

1. Soak the mushrooms in water to soften, then remove and slice.

2. Dry the fish with absorbent paper, patting until it is quite dry. Make two deep slashes in the flesh on both sides.

3. Heat the oil in a saucepan until it is very hot. Deep fry the fish until golden and crisp on the outside (but not cooked through at this stage), for approximately 3 minutes, then remove. Drain on absorbent paper and set aside.

4. Heat additional oil until very hot in separate frying pan or wok and stir fry the onion, carrot, pork and mushrooms for a few minutes. Then add soya sauce, vinegar, sugar and water.

5. Boil the water, then add the fish and cook for another 5 minutes. Cover the pan so that the sauce doesn't evaporate. Remove fish when cooked – the flesh should be firm but cooked.

6. Mix cornflour with a little water and stir through sauce.

7. Add the sesame oil to give a 'shine' or glaze to the sauce. Stir through.

8. Spoon sauce over the fish and garnish with the spring onions.

Hsuyn gi (Smoked chicken)

Serves 4 good size portions

Ingredients
No. 15 whole chicken
Enough cold water to immerse chicken
Similar quantity of iced water
250 mL salt water ( ¾ teaspoon per 250 mL water)
100 g raw sugar
1 tablespoon Oolong tea leaves
sunflower oil, for cooking
1 dessertspoon sesame oil, to glaze chicken
½ teaspoon salt
water

Put chicken in cold water and bring to the boil. Boil for about 20 minutes. Check if cooked by inserting a chopstick or metal skewer into the bird. If clear liquid runs out, it is cooked. Remove chicken from water.
Then soak the chicken in ice water for 10 minutes (Tip – This makes the chicken flesh tighter and creates a nicer texture.)
Remove chicken and dry in the air for a few minutes.
Prepare a pot or a wok for smoking by putting two sheets of aluminium foil at the bottom of the pot or wok.
Spread sugar and tea leaves over the foil, then put in a cake rack. (Tip – brush sunflower oil on the rack.)
Heat the wok or pot to a high heat.
Brush the dried chicken with salt water, then put it on the cake rack and cover the wok or pot with the lid. Cook on maximum heat for 5-6 minutes so that the sugar and tea leaves burn to provide smoke. When the smoke can be seen escaping from the lid, the chicken is ready.
Place chicken on a serving platter and brush with sesame oil to give it a glaze.
Leave until chicken is cold and then slice to serve.