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AUGUST 2018
EDGARS CLUB MAGAZINE AUGUST 2018 EDGARSCLUB.CO.ZA
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TAIWANESE MING-CHEAU LIN’S FLAVOURFUL AND NUTRITIOUS TAIWANESE RECIPES WILL WARM YOU UP UNTIL THE END OF WINTER
tip THIS WORKS JUST AS WELL WITH CHICKEN, LAMB, SEAFOOD OR SILKEN TOFU AS ALTERNATIVE PROTEINS. YOU CAN ALSO ADD GREEN OR RED PEPPERS, AND SERVE WITH STIR-FRIED EGG NOODLES INSTEAD
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PG55
TEPPAN BEEF TIĚ BÂN NIÚRÒU TIME: 35 minutes
SERVING: 4 people
3 tablespoons soy sauce 1 tablespoon brown sugar 2 tablespoons water 2 tablespoons cornflour 400g beef strips
2 onions 2 tablespoons butter 4 tablespoons cooking oil 1 teaspoon ground black pepper eggs, for serving
Mix 3 tablespoons of soy sauce, 1 tablespoon of sugar, 2 tablespoons of water and 2 tablespoons of cornflour to make a marinade. 2. Add 400g beef strips, work the marinade into the meat and leave it in the fridge for at least half an hour. 3. Slice 2 onions into chunks. 4. Melt 2 tablespoons of butter in a wok (or frying pan) on a low heat, and cook the onions until slightly translucent. 5. Add 4 tablespoons cooking oil to the marinated beef and mix it in. 6. Turn the heat up in the wok and stir-fry the meat, adding 1 teaspoon of black pepper and more soy sauce to taste. 7. Serve with rice and a fried egg. 1.
LONGEVITY NOODLES CHÂO MIÀN TIME: 25 minutes
SERVING: 5 people
1 packet (300g) egg noodles 3 tablespoons cooking oil 1 tablespoon grated ginger 1 tablespoon minced garlic 1 chilli, chopped 1 spring onion, sliced ¼ cup soy sauce 1 tablespoon rice vinegar 2 tablespoons sesame oil 3 stalks bok choy, chopped ½ cup chopped garlic chives ½ yellow pepper, sliced bite-size ½ carrot, peeled and julienned 1. Boil the packet noodles for
8 – 10 minutes (add a pinch of salt to the water). Set aside. 2. Heat a wok (or frying pan) on medium heat and add 3 tablespoons of oil. 3. Add 1 tablespoon of grated ginger, 1 tablespoon minced garlic, 1 chopped chilli and 1 spring onion, fry until golden. 4. Add ¼ cup soy sauce, 1 tablespoon rice vinegar and 2 tablespoons of sesame oil. 5. Add the veggies (3 stalks bok choy, ½ cup garlic chives, ½ yellow pepper, ½ carrot) and stir-fry them for about 2 – 3 minutes to maintain their crunch. 6. Add the cooked noodles and toss without breaking them. Serve hot. >
tip TRADITIONALLY, YOU’D USE LONG, FLAT CANTONESE EGG NOODLES, BUT NOW WE USE ANY KIND OF NOODLE AS LONG AS WE RETAIN THE DESIRED LENGTH
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GINGER, SESAME & EGG-FRIED RICE MAYÓU DÀN CHÂOFÀN TIME: 35 minutes
3 tablespoons cooking oil 1 l arge piece of ginger, sliced into large strips 1 spring onion, sliced 3 cups cooked, cooled rice* ½ cup frozen peas, thawed 3 eggs, beaten 2 tablespoons dark s esame oil salt
SERVING: 4 bowls 1. Heat a wok (or frying pan), add 3 tablespoons
of cooking oil and bring down to medium heat.
2. Add 1 large ginger and 1 spring onion and stir. 3. Add 3 cups of cooked rice, stir through the
ingredients, and then add ½ cup of peas.
4. Shimmy the mixture over to one side of the pan,
add 3 eggs and stir to break it up while it cooks.
5. Once the egg is cooked, mix it through the rice. 6. Add 2 tablespoons of sesame oil and salt to
taste, stir and serve hot.
*Use refrigerated rice from the day before – it holds its shape better
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tip IF YOU LIKE, GARNISH WITH CORIANDER, SPRING ONION AND STRIPS OF PICKLED MUSTARD LEAVES
TAIWANESE BEEF NOODLE SOUP NIÚRÒU MIÀN TIME: 20 minutes (2 hours simmering) SERVING: 4 bowls
cooking oil 3 large onions, diced 5 garlic cloves, pressed 100g ginger, thickly sliced 4 spring onions, chopped 8 star anise 1 kg b eef shank or shin, cut into chunks (keep the bones) 1 cup low-sodium soy sauce 4 l arge carrots, chopped (thick slices) 4 p lum tomatoes or 150g rosa tomatoes, skinned
1 tablespoon Chinese five-spice ¼ cup orange juice 5 cups water 1 packet (300g) egg noodles salt chopped chilli Optional extras*: ¼ cup rice wine 1 teaspoon – ¼ cup brown sugar bok choy handful chopped coriander 1 spring onion, chopped pickled mustard leaves
* The dish will still have flavour if you leave these out
1. In a soup pot over medium-high heat, add cooking oil and
sauté 3 onions until golden.
2. Add 5 garlic cloves, 100g ginger, 4 spring onions and 8 star
anise, and cook until onions are golden-brown. Remove contents from pot and place into a bowl. 3. Drizzle more oil into the pot and add 1kg beef (and bones – they add rich flavour). Fry until the meat has browned. 4. Add a dash of soy sauce and continue to fry for 2 minutes, adding the rest of the soy sauce to ‘red roast’ the beef. 5. Add 4 carrots, 4 plum tomatoes or 150g rosa tomatoes, 1 tablespoon of Chinese five-spice and ¼ cup orange juice (and ¼ cup rice wine and 1 teaspoon – ¼ cup of sugar if using) and stir. 6. R eturn the onion mix to the pot and add about 5 cups of water, so that all the ingredients are covered. 7. Boil for 5 minutes then lower heat to a slow simmer for 1½ – 2 hours. You may need to top up the water. Leave a wooden spoon in the soup to prevent it from boiling over, and cover the pot. 8. Boil 1 packet of egg noodles. Add a drop of oil to the water to keep the strands from sticking to each other and the pot. Rinse the noodles in cool water to keep them chewy. 9. Blanch the bok choy in a separate pot, if using. 10. Add salt and chopped chilli to taste to the soup. 11. Place a handful of noodles in a serving bowl, ladle in the soup and some meat (and add the bok choy). > EDGARSCLUB.CO.ZA
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tip THIS DISH (MINUS EGGS) CAN BE FROZEN OR KEPT IN THE FRIDGE FOR SEVERAL DAYS. JUST REHEAT TO SERVE
BRAISED PORK MINCE LÛRÒU FÀN TIME: 30 minutes (1h30min simmering) SERVING: 4 people
3 t ablespoons cooking oil 1 garlic clove, minced 2 star anise 450g ground pork 1½ teaspoons sugar ½ t easpoons Chinese five-spice ½ cup rice wine ½ c up regular soy sauce
4 t ablespoons dark soy sauce* 4 – 6 dried shiitake mushrooms, soaked in water (to keep for use) and chopped 2 c ups water (include the mushroomsoaked water) 4 eggs pickled mustard leaves
* You can substitute with 2 tablespoons regular soy mixed with 2 tablespoons dark molasses
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3 tablespoons of oil and turn to low heat. 2. Add 1 garlic clove and 2 star anise, and stir-fry for a minute. 3. Turn up to medium heat, add 450g pork and break it up. 4. Once the pork is browned, add 1½ teaspoons of sugar and ½ teaspoons of Chinese five-spice, and stir until mixed thoroughly. 5. Add ½ cup rice wine to deglaze for 30 seconds. 6. Add ½ cup of regular soy sauce, 4 tablespoons of dark soy sauce and 4 – 6 dried shiitake mushrooms and let it bubble for another 30 seconds. 7. Add 2 cups water (include the mushroom-soaked water) and bring to the boil. 8. Once boiling, turn down to low heat and leave it to gently simmer for a minimum of an hour (I usually give it two hours). 9. Boil 4 eggs in a separate pot for 15 minutes. Peel once cool. 10. After the braised pork is done, add the eggs, simmer for a minute or two then turn off the heat, letting the eggs sit in the sauce to draw in the flavour. 11. Garnish with pickled mustard leaves and serve with rice.
PHOTOGRAPHY: CRAIG FRASER, STYLING: ANNA CAROLINA ALBERTS
1. Heat a wok (or frying pan), add
tip
GINGERY POACHED PEARS LÍZI BĪNGTÁNG
USE CHINESE ROCK SUGAR, A CRYSTALLISED, REFINED SUGAR THAT IS A TRANSPARENT, FAINT GOLD COLOUR. IT MAINTAINS THE ORIGINAL FLAVOUR OF A DISH WITHOUT OVERWHELMING IT WITH SWEETNESS, AS ITS IRREGULARLY SHAPED LUMPS ARE LESS SWEET THAN ORDINARY WHITE GRANULATED SUGAR.
2 Asian/nashi pears 150g fresh ginger 5 cups water ½ cup Chinese rock sugar 1. Cut 2 pears into quarters
and slice 150g ginger into big bits (so that you can easily remove them afterwards). 2. Bring 5 cups of water to the boil in a pot. Add the pears and ginger to the pot, then ½ cup rock sugar (to taste). 3. Simmer for between 40 and 60 minutes. 4. Scoop out ginger bits and serve pears hot in the soup.
THESE RECIPES ARE EXTRACTED FROM JUST ADD RICE BY MINGCHEAU LIN (QUIVERTREE, R375)