Food And Drink

Chinese Food

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For my birthday I received ‘Gok Cooks Chinese’ which is a Chinese cook book by Gok Wan. If you don’t know who Gok Wan is he does a lot of TV programmes in the UK about making women look good naked and re-vamping their wardrobes in a camp sort of way so I was a bit surprised to see him bringing out a cook book. My all round opinion of Gok took a bit of a boos recently when he displayed his very human side in a reality TV show called Hotel. I’d leafed through his book and read the introduction where he declared his dad ran his own Chinese restaurant so again, my preconception that he was using nothing more than his Chinese heritage as a means to sell a ghost-written cook book was completely unfounded. In fact I quite like Gok and last night I cooked up his Spicy Sichuan Chicken which was a real winner. The sauce was fairly basic made up of Chinese cooking wine, cornflour, light and dark soy sauce, spring onions, chillies, peanuts and sesame oil including some for marinating but the addition of Sichuan peppercorns leant it a heat and taste that really took it to the next level. Gok spells it Sichuan bit the jar says Szechuan so I don’t know which is right only Gok admits he never learned to speak Chinese.

Served with rice with the help of chopsticks and a decent bottle of Chablis overall this was in the bracket of pretty tasty!

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Gok Wan

Food And Drink

Chinese Food

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Nonya Chicken And Lime Curry

Another fib, it’s actually from the Singapore and Malaysia chapter of my Essential Asian Cookbook. Very tasty this but could have used a couple more chillies (the recipe said 6, we only had 2).

Firstly I made a paste out of garlic, chilli, an onion, lemongrass, galangal and turmeric; fried it, chucked in some skinless chicken and then coconut milk to simmer with a couple of halved limes, lime leaves an coriander. Served on a bed of rice.

Food And Drink

Even More Chinese Food

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This time it’s Curried Rice Noodles with Chicken; a Thai dish (I know, not, of course, Chinese) made with a traditional Thai red curry paste – as this was a mid-week meal I used a ready made paste.

Quite quick and easy to cook; heat some oil in a wok, add the curry paste and stir fry the chicken in the oil and paste in batches for a couple of minutes each. Then return all the chicken to the wok with chopped red chilli, fish sauce and lime juice; stir and simmer for a minute. Add bean sprouts and pre-cooked rice vermicelli; toss well. For a garnish I fried some chopped onion and garlic until brown and crisp and sprinkled on the top with coriander and chopped pea-nuts. Very nice!