WhiteGhost's Recipe Repository

[WhiteGhost]

A place to store (and share) my recipes

[WhiteGhost]

Lamb & Onion Stir Fry

 

 

Ingredients:  

Lamb (or beef) either hot pot style rolled strips or sliced very thinly 

Onions (or leeks)

Soy Sauce (1 tbsp)

Sugar (1 tsp)

Oyster Sauce (1 tsp)

Cumin (2 tsp)

Dried Pepper Flakes (optional)

White sesame seeds (optional)

 

Boil the lamb until no longer pink and drain

Fry onions in oil until fragrant and add the seasonings and meat until everything is heated thoroughly

Serve over rice

[WhiteGhost]

Chicken & Green Pepper Stir Fry

 

 

 Ingredients:

2 medium green Bell peppers

1lb chopped skinless, boneless chicken leg

Leek (1 inch)

Garlic (3-5 cloves)

Oil (1 tbsp)

Chicken or mushroom bullion (1 tsp)

sugar (1 tsp)

Corn or potato starch (tbsp)

soy sauce (1 + 3 tbsp)

oyster sauce (1 tbsp)

 

Marinate the chicken in the oil, bullion, sugar, starch and 1 tbsp of soy sauce for about 1--15 minutes

Dice up the green peppers

mince the garlic and leek and heat over low heat until fragrant.  Add the green peppers, oyster sauce and  3 tbsp soy sauce until they begin to sften.  Add the chicken and heat until thoroughly cooked

 

Serve over rice

 

[WhiteGhost]

Meatloaf

 

 

Ingredients

1lb lean ground beef

1lb lean ground pork

1/2 cup diced onion

1/2 cup bread crumbs (or crumbled ritz)

1/2 cup rolled oats

1/2 cup millk

1 egg

2 tbsp ketchup

1 tbsp BBQ sauce + extra for topping)

1 tsp parsley

1 tbsp garlic powder

1/2 tsp black pepper

1 tsp salt

2-3 strips of bacon

 

Mix all ingredients except bacon thoroughly in a large bowl and press into a loaf pan.  Baste with BBQ sauce and cover with bacon strips

Bake for 1 hour at 180C

 

 

[WhiteGhost]

Yakisoba

 

 

Ingredients

Pork 500g

Cabbage 1/3-1/2 head

Yakisoba Noodles 1 pack

Yakisoba Sauce  1 pack (about 1-2 tsp) 

Seaweed Powder (Nori)  - optional

 

Fry up cabbage in a little oil until slightly soft.  Add in pork and cook until pork is cooked all the way through and cabbage is soft.  Add in the noodles until warm and then add in the sauce until all noodles are thoroughly coated.  Sprinkle with seaweed powder if desired

 

 

 

 

[WhiteGhost]

Pork & Veggie Stir Fry

 

 

 

Ingredients

Pork 500g

Leafy green veggie - 2-3 servings

Chicken or Mushroom Bullion 1 tsp

Sugar 1 tsp

Oil - 1 tsp

Corn or potato starch 1 tsp

Soy sauce 1+3 tsp

Oyster sauce 1 tsp)

Minced Garlic 3-5 cloves

Leek - 1 inch, thinly sliced

 

Slice up the pork into coin sized medallion and marinate in bullion, sugar, oil, starch and 1 tsp soy sauce for about 15 minutes.  If the leafy vegetables have a crisp stalk portion, divide the stalk from the leaves and chop everything into coin sized pieces.   Fry up the meat on high heat untel it has a good sear and set aside.  Add garlic and leek into the pan on medium heat until fragrant.  Add 3 tsp soy sauce and 1 tsp oyster sauce  into the pan and then add the stalk portion of the vegetable if any.  Once the stalks are soft, add the meat back in along with the leafy part of the vegetables and cook until the meat is thoroughly cooked and the leaves are wilted.

 

Serve over rice

 

 

 

[WhiteGhost]

Chicken Cordon Bleu

 

 

Ingredients

Chicken breast 2 large or 4 small

2 slices of cheese

2 slices of ham

2 eggs

1 cup four

1 cup breadcrumbs or panko

 

Flatten the chicken breasts with a meat mallet (if using large breasts butterfly into thin pieces first and then smash).   Add a slice of cheese and a slice of ham and roll up.  Secure with a toothpick if necessary.  Dip in flour and then the eggs and then in the breadcrumbs to get a crumb coating and put in a pan.  Cook at 150 for 45 minutes and then at 200 for 10 minutes.

 

 

 

[WhiteGhost]

Chicken Tikka Masal and Deffy Naan

 

 

 

Chicken Tikka Masala

 

Ingredients

Boneless skinless chicken thighs - 1kg chopped into bite size peices

Salt & pepper - to taste

medium onion 1/2, diced

tomato paste - 3 tbsp

stewed tomatoes - 1 can  

Minced garlic - 3-5 cloves

freshly grated ginger - 1 tbsp

Garam Masala - 1 1/2 tsp

Paprika - 1 1/2 tsp

Turmeric - 1 1/2 tsp

Chicken bullion - 1 tsp

Heavy Cream - 1/2 cup

 

Sweat the onion in a large fry pan until translucent and soft.  Add in the chicken and cook until no longer pink

Mash stewed tomatoes in a bowl until only slightly chunky and add in all seasoning except the cream.  Add the tomato mixture to the chicken when the chicken is cooked and let stew until the chicken is cooked all the way through.  Add in the cream and sir until well mixed  Serve over naan

 

Deffy Naan

  

Based on @deftona's Secret recipe

 

Ingredients

5g dry yeast

2tsp sugar

150ml warm water

30g melted butter

3-4 cups flour (depending on how much is needed to reach desired consistency)

2 small cups of yogurt

1/2 tsp baking powder

1/2 tsp salt

 

Mix together yeast, warm water and sugar to a bowl and let sit until frothy

Add all other ingredients and roll into a ball that is dry enough to touch without sticking to everything but wet enough not to crumble

Knead for 10 minutes and put in a warm place to rise for 1 hour

Divide into 8-10 portions and let sit for another 15 minutes

Flatten and fry in a pan over medium heat

[deftona]

11 hours ago, WhiteGhost said:

Secret

 

[WhiteGhost]

Enchiladas

 

 

Ingredients

8 tortillas

2 large chicken breasts, boiled & shredded

1/2 white onion diced

2+1 cups shredded cheese

1 cup Sour Cream*

1 -2 cups Enchilada Sauce**

 

Sweat the onions until soft

Add the onions, shredded chicken, sour cream and 2 cups shredded cheese into a large bowl and mix well

Slosh some enchilada sauce on a tortilla and then add some chicken filling.  Roll and place in a baking pan

Spread remaining enchilada sauce over the top of the rolled tortillas and sprinkle 1 cup of shredded cheese over the top

Bake covered for 25 minutes at 180C and then another 5 minutes uncovered

 

* 1 cup heavy cream and 1 tsp lemon juice, mixed until thick and refrigerated for 4 hours or more  

 

** mix 1 tbsp oil, 2 tbsp flour and 3 tbsp paprika over low heat until  thoroughly blended.  Add 1 can (8oz) tomato past, i cup water, 1 tbsp garlic powder, 2 tsp cumin, 1 tsp onion powder and 1/4 tsp salt and remove from heat when thoroughly mixed and smooth. 

[WhiteGhost]

Chinese Style Teriyaki Chicken

 

 

Ingredients:

4-6 skin on, boneless chicken legs

1 tbsp Soy Sauce

2 tsp Sugar

2 tsp Oyster Sauce

 

In a hot fry pan put the chicken legs skin side down until the skin is crispy.  Use a paper towel to absorb any excess grease in the pan as they cook. 

While the meat is cooking, mix the remaining ingredients in a bowl until well mixed

When the skin is crispy, turn over and cook until the meat is cooked all the way through

Shortly after flipping the legs, turn the heat to medium and pour the sauce into the pan around (but not directly onto the chicken) and reduce until nice and thick

 

Serve the chicken over rice and drizzle remaining sauce from the pan onto the chicken  

[WhiteGhost]

Silpancho (Bolivian Beef Dish)

 

 

* After seaking with my sister I have discovered that I did not do this authentically.  I will update this after I have had a chance to discuss with her in more detail.

 

Ingredients

500g Beef, thinly sliced

breadcrumbs/panko

Oil

2 medium potatoes

White Rice

2 tomatoes

1/2 white onion

1/4t tsp salt

1 tbsp lime juice

4 eggs

Rice

 

Bread the beef and then pound until very thin. 

Peel & boil potatoes until slightly soft but not completely cooked

Slice potaotoes into thin disks

Heat oil and cook potatoes in the hot oil until lightly browned

Cook the beef in the oil until cooked all the way through.  If the beef is as thin as it should be, it should cook very quickly

Dice the tomatoes and onion and mix with salt and lime juice

Cover plate with cooked white rice, then cover with potato slices.  Slice the meat into strips or bite size pieces (optional) and layer on top of potatoes,  Cover meat with the tomato & onion mix and then top with a couple of fried eggs

[WhiteGhost]

Mapo Doufu

 

 

Ingredients

1 pack Fresh Tofu

100g ground pork

1 packet Mapo Doufu seasoning

1 tbsp Soy Sauce

1 tsp corn/potato starch

1-3 tsp Sichuan Pepper Powder (to taste)

1 Tbsp Oil

Scallions for garnish (optional)

 

Cut tofu into small cubes and lightly boil.  drain and cool (this helps the tofu retain its shape)

Brown ground pork in a large fry pan or wok

Add tofu until hot and then add soy sauce and Mapo Doufu sauce

Add water to just barely submerge the contents and then reduce until the sauce starts to thicken

Mix corn starch with 1 tsp water and mix vigorously before adding to the pan

Once the  starch is completely mixed in, remove from heat and put in serving bowl

Sprinkle sichuan pepper powder over the top and garnish with scallion

Rinse out fry pan and heat oil until it starts to smoke, then pour over the top of the sichuan pepper powder

 

Serve over rice

[WhiteGhost]

Scrambled Eggs & Tomatoes ( XiHongShi ChaoJiDan )

 

 

Probably the first food a Chinese person would think of if you told them to imagine "Chinese Food".  Also the nickname of the Chinese Olympics Uniforms

 

Ingredients:

4 Tomatoes (peeled)

6 eggs

3-4 scallions or 2-3 inches of leek leaves  (Slivered)

1-2 tsp sugar*

1-2 tsp salt (or bullion powder)*

1 tsp soy sauce (optional)*

 

 * to taste depending on the tartness of the tomatoes

 

chop the tomatoes in bite size pieces

beat the eggs together in a bowl

scramble the eggs in a hot pan until completely cooked through (don't over-stir so it remains on fairly large clumps) and remove from heat

fry up tomatoes until completely soft

add sugar, salt and soy sauce to taste

add the eggs back in along with the scallions and simmer for a 3-4 minutes

 

Serve over rice or noodles

 

[WhiteGhost]

Egg Fried Rice

 

 

Ingredients:

2 cups cooked rice (ideally a few days old)

1 sausage (I use Cantonese sausage but any fatty sausage will work)

1/2 cucumber

1 inch leek

2 eggs

1 tbsp garlic powder

Salt & Pepper to taste

 

Dice the sausage and fry in a pan on medium-low heat until the oil is mostly rendered

Thinly slice or mince the leek and add to the pan until fragrant

add the rice and stir until all oil is absorbed and the rice is broken up (if was in clumps)

add the eggs on top of the rice and stir until all the rice is a nice golden color

add the garlic powder, salt & pepper

Dice up the cucumber and add, stirring until the cucumber starts to soften

 

[WhiteGhost]

Chinese Short Ribs

 

 

2lb ribs chopped and divided into approximately finger sized pieces

1 tbsp oil

1/4 cup sugar

2 tbsp cooking alcohol

3 tbsp soy sauce

1 tbsp LaoChou (thick soy sauce)

1 tsp red vinegar

3 star anise

1/2 stick cinnamon

small handful sichuan peppercorns

3 bay leaves

5-6 ginger slices

3 inch long sections of leek

 

Blanche the ribs until they stop generating foam and then rinse

add oil to wok or large fry pan and heat

When the oil is hot, throw in the ribs and stir until generally covered in oil

add sugar and continue stirring until the meat has a nice sear on it

add alcohol and cover for about 30-60 seconds

add soy sauce, Laochou, and vinegar and stir until well mixed

Add water so that the ribs are barely submerged and simmer for about 5 minutes

Skim oil from the surface of the water and then move to pressure cooker

Put anise, cinnamon, sichuan peppercorns and bay leaves into a tied off seasoning bag and add to pressure cooker

put ginger and leeks into pressure cooker

Cook everything under high pressure for about 45 minutes

Return to wok and reduce until sauce begins to thicken

 

Serve over rice

[WhiteGhost]

Spaghetti Alle Vongole

 

 

1 serving spaghetti noodles

1 cup shelled clams

3 tbsp olive oil

4 garlic cloves, minced

1 pinch red pepper flakes

1/2 cup apple cider vinegar

2-3 pinches parsley

 

Boil noodles until al dente

Heat oil in pan on low heat

add in garlic and red pepper flakes and cook until the garlic begins to brown

add vinegar and clams until clams are fully heated

add spaghetti noodles and 2-3 spoonfuls of the noodle water and stir until water reduces to a sauce

garnish with parsley and serve