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Taste of the East

Every so often I get a real craving for Asian food. Of course, we all have the number of our local Asian takeaway and the easiest thing is to give them a call.

However, have you ever thought of trying to cook your own Asian food? I think that you will be pleasantly surprised how good it can taste when you cook it yourself.

Asian Coriander Chicken

Serves 4

Ingredients:

Marinade:

>2 tbsp chopped coriander

>2 tbsp Asian fish sauce

>2 tsp ground pepper

>4 whole chicken legs

Sauce:

>4 tbsp fish sauce

>2 tbsp lime juice

>1 clove garlic, minced

>1 tsp chilli flakes

>2 tsp sugar

>1 tsp olive oil

>2 tbsp fresh coriander, chopped

Method:

>In a food processor, pulse marinade ingredients until well combined. Place the marinade and the chicken legs in a plastic container, shake and marinate for about 20 minutes.

>Combine all sauce ingredients.

> Preheat oven to 190°C.

> Heat a heavy pan with some extra olive oil and sauté chicken until browned on all sides, about 3 minutes per side.

> Transfer to oven and let cook for 15- 20 minutes until cooked through, then serve with the sauce.

Brown Fried Rice

Serves 4

Ingredients:

>4 tbsp oil for stir-frying

>2 large eggs

>350g cold cooked brown rice

>1-2 tbsp light soy sauce

>1-2 scallions, chopped

>1 tsp salt

>Pepper to taste

Method:

>Heat a frying pan and add 2 tbsp oil.

>When the oil is hot, add the eggs.

>Cook, stirring, until they are lightly scrambled, but not too dry.

>Add 2 tbsp oil. Add the rice. Stir-fry for a few minutes, using a wooden spoon to break it apart.

>Stir in the soy sauce.

>When rice is hot enough to serve, stir in the scallions.

>Season and serve.

Stir Fry Ginger Bok Choy

Serves 4

Ingredients:

>1 tbsp olive oil

>2 cloves garlic, minced

>1 tbsp minced fresh ginger

>3 heads fresh bok choy

>2 tbsp reduced-sodium soy sauce

>Salt and black pepper

Method:

>Heat oil in a large skillet over medium heat.

>Add garlic and ginger and cook for 1 minute.

>Add bok choy and soy sauce.

>Cook for 3-5 minutes, until greens are wilted and stalks are crisp but tender.

>Season with salt and pepper.


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