Skip to content

in

A NOTE ABOUT FIRES IN THE KITCHEN

  • by

One thing that a lot of people experience when cooking with a hot wok and hot oil is a fire when using gas. It’s very scary the first time you experience this but if you’re prepared you’ll be fine. Don’t be put off by turning up the heat as it makes the dish. Unlike a deep fat fryer filled with hot oil, the amount of oil in a wok is relatively low and can easily be put out. Read More »A NOTE ABOUT FIRES IN THE KITCHEN

PRAWN IN BLACK BEAN SAUCE

  • by

Prepare the prawns by deshelling and then removing that black stuff off the spine (the gut) and then soaking in Soy sauce (I recommend Kikoman C00039)
Heat up the wok with a little peanut oil.
Add the following to the oil:
2 tablespoons of chopped black beans
2 chopped cloves of garlic
1 tablespoon of gingerRead More »PRAWN IN BLACK BEAN SAUCE

BEEF IN BLACK BEAN SAUCE

  • by

There are 2 methods for black bean sauce:
The first is a cheat method where you buy the sauce in a jar/can from a Chinese supermarket like Wing Yip. You can even find this in mainstream supermarkets these days although they usually stock duff brands. Read More »BEEF IN BLACK BEAN SAUCE