Tag: Kylie Kwong

Billy Kwong inspired- Steamed snapper, ginger and soy broth

.Reading time 1 minute.

Serves: 4 

By Nat Beerworth

This dish ventures quite far from what we typically cook but it is fragrant, elegant and classy. Healthy is an added bonus but its definitely not the point.

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What it is supposed to look like. I need to work on my presentation skills. 

Ingredients

2 large knobs ginger, peeled
4 shallots
800ml chicken stock
2 star anise
1 tsp black peppercorns
3 tbsp soy sauce
2 tbsp sugar
1 tbsp honey
5 drops sesame oil
4x 200g snapper fillets (we used ling)
1 long red chilli, finely sliced
1 bunch choy sum, trimmed and washed

 

Method

  1. Roughly chop one knob of ginger and place in a saucepan with the green ends of the shallots, chicken stock, star anise, pepper, soy, sugar, honey and sesame oil.
  2. Bring to a simmer for 5 minutes and strain into a clean saucepan.
  3. Place snapper in a steamer. Finely slice remaining ginger and shallots and place on the fish with chilli. Steam until just cooked, about 5 minutes.
  4. Steam choy sum until bright green and tender.
  5. Place in bottom of four bowls and gently place snapper on top. Pour over warm broth.

Calories: 264

 

Kylie Kwong’s Deep-fried Tofu with Sichuan Pepper and Salt and Lemon

.Reading time 1 minute.

Serves: 2 – 4

We cooked Chinese last night and started off with this wonderful tofu dish.

So subtle is it, you could serve it as part of any contemporary dinner and your guests would love you. And it.

Key is to heat the oil and then to quickly dust the tofu with the flour and cook. If you dust and leave the tofu for too long, it will become moist and sticky and you won’t get the same batter effect.

Ingredients

1 x 300gm packet silken tofu
Vegetable oil for deep-frying
⅓ cup plain flour
Handful coriander leaves
1 tsp Sichuan pepper and salt*
1 lemon, halved

Method

  1. Gently remove the tofu from the packet; carefully slice the tofu into six cubes and drain off any excess liquid.
  2. Heat oil in a wok until the surface is shimmering. Lightly dust the tofu pieces in flour and lower into the oil.
  3. Deep-fry the tofu for about 4 minutes or until lightly browned and crisp. Remove with a slotted spoon and drain well on paper towel.
  4. Arrange the tofu on a platter, garnish with coriander and serve immediately, sprinkled with Sichuan pepper and salt, coriander leaves and accompanied by lemon halves.

Kylie Kwong’s Stir-fried Pork Fillets with Honey and Ginger

.Reading time 1 minute.

Serves: 4 as part of a meal

This simple to prepare, fast to cook number tastes as if you have ordered in… or are eating out.

It really is very good and something you can marinate overnight ready for a simple, mid-week dinner.

Enjoy with a side of egg fried rice.

Ingredients

600gm pork fillets cut into 5mm pieces
¼ cup vegetable oil
6 spring onions, trimmed and cut into 10cm pieces
1 tbsp malt vinegar
1 tbsp light soy sauce
1 tbsp water
2 limes, halved

Marinade

2 tbsp honey
2 tbsp light soy sauce
2 tbsp shao hsing wine or dry sherry
2 tbsp finely diced ginger
1 tbsp oyster sauce
2 tsp dark soy sauce
2 tsp five-spice powder
½ tsp sesame oil

Method

  1. Combine pork with the marinade ingredients in a large bowl, cover and leave to marinate in the fridge for 30 minutes or overnight.
  2. Heat 2 tbsp of the oil in a hot wok until the surface seems to shimmer slightly. Add half the marinated pork and stir-fry for 30 seconds. Remove from the wok with a slotted spoon and set aside; heat the remaining oil in the work and add the remaining pork and stir-fry for 30 seconds.
  3. Return the reserved pork to the wok with the spring onions, vinegar, soy sauce, water and lime halves. Stir fry a further minute or until the pork is cooked through and slightly browned.

Kylie Kwong’s Egg Fried Rice

.Reading time 1 minute.

Serves: 4 – 6

This is a really delicious fried rice and with some sliced chilli, it is a meal in itself.

It is quick on all fronts, it isn’t greasy and it subtlety means it will pair with pretty much anything.

You’ll be asked to cook this again.

Ingredients

6 eggs
⅔ cup finely sliced spring onions
2 tbsp light soy sauce
1 tbsp finely diced ginger
2 tbsp vegetable oil
1 small red onion, finely diced
4 cups steamed (Jasmine) rice
1 tbsp light soy sauce (extra)
1 ⅓ cups finely shredded Chinese cabbage leaves

Method

  1. Place eggs in a bowl with spring onions, soy sauce and ginger and beat lightly with a fork to combine.
  2. Heat oil in a hot wok until it starts to shimmer. Add the onion and toss for 30 seconds. Pour in the egg mixture and leave to cook for 10 seconds before folding the egg mixture in on itself and lightly scrambling for 1 ½ minutes or until almost cooked through. Add rice and extra soy sauce and stir fry for another 1 ½ minutes, breaking up the egg into smaller pieces.
  3. Toss in the cabbage, stir fry for another 20 seconds, combining well.