Tuesday, 18 October 2011
Saturday, 15 October 2011
If you like a takeout, tonight's Easy Chinese: San Francisco show is perfect as it's all about 'Healthy Takeout Favourites'. I'll be teaching a busy family how to make a healthy-homemade version of take out with Sweet and Sour Fish Fillets and Vegetable Chow Mein.
I'll also be at the Far West Fungi Mushroom Farm to pick up ingredients for my fragrant Posh Chop Suey and I'll have the pleasure of being accompanied by chef Chris Constantino at San Francisco’s Ferry Plaza Market to scout out the freshest ingredients the city has to offer. Tune in to the Cooking Channel!
Thursday, 13 October 2011
Had a great time in New York this morning on The Today Show with TV presenter Al Roker. We made delicious dim sum - boiled pork and prawn wontons and chicken and mushroom steamed siu mai dumplings - delicious! Here I am with Al and The Today Show team. Ching x
Wednesday, 12 October 2011
Tuesday, 11 October 2011
Thursday, 6 October 2011
Join me on Saturday for Easy Chinese: San Francisco on the Cooking Channel for some Szechuan cuisine, one of my favourites! I’ll be visiting father and daughter restaurateurs, Kathy and Peter Fang (see above - aren’t they gorgeous!). Check out the images further up for the dishes we create – Mapo Dofu and Szechuan-style Crispy Shrimp. I’ll also be at the San Jose Farmers Market (top image!) buying some great fresh produce - see you there. Ching x
Thursday, 29 September 2011
Saturday’s episode of Easy Chinese: San Francisco will be all about wok skills and simple stir-fries. See me at the famous Wok Shop with the legendary Tane Chan and I’ll be exploring the essential sauces, oils and ‘holy trinity’ of Chinese spices – chilli, ginger and garlic. Tune in to the Cooking Channel! :)
Wednesday, 21 September 2011
The official premiere of Easy Chinese: San Francisco airs on Saturday and it's all about one of my favourite types of food - Fast Food Street Food. The show is on the Cooking Channel (Direct TV channel 232, Dish Network 113, check your local listings) Also check out the Cooking Channel website for updates.
See me cook specialities like Paper Wrapped Crispy Salt with Black Pepper Chicken and Braised Pork Belly Bao with Peanuts. See a sneak peek above and below of my great meeting with the Chairman Bao Bun food truck where we served up succulent pork belly - yum!
Sunday, 18 September 2011
Friday, 16 September 2011
I'm so excited about my new US show Easy Chinese: San Francisco going out tomorrow. It's on the Cooking Channel (Direct TV channel 232, Dish Network 113, check your local listings).
Thursday, 25 August 2011
A wonderful time was had at Flavour Fest last weekend. Here I am on stage with handsome chef, Jaques Marchal - I was honoured to have had such a talented assistant. It was a wonderful day, made even better by the sun coming out, despite it being rainy at first!
I must give a big thank you to Liz Lawson and her team for displaying and organising my new tableware range and thanks to Myke and the girls at the Waterstones tent for helping me sell my books.
Tuesday, 9 August 2011
Sunday, 24 July 2011
Wednesday, 29 June 2011
I can't resist a mid-week noodle treat! Char siu roast pork noodle soupis out of my latest book, Ching's Fast Food and once prepped and marinated is super-quick to cook - ideal for a mid-week after work indulgence. Enjoy x
Prep time: 10 minutes, plus 20 minutes for marinating l Cook in: 20 minutes l Serves: 2
2 pork fillets
200g (7oz) dried udon (flat
1 tbsp of toasted sesame oil
600ml (1 pint) vegetable stock
2 small pak choy, leaves
1 spring onion, finely sliced
2 small handfuls of bean
For the marinade
2 cloves of garlic, finely
1 tbsp of peeled and grated
2 tbsps of yellow bean sauce
2 tbsps of runny honey
2 tbsps of light soy sauce
2 tbsps of Shaohsing rice wine
or dry sherry
½ tsp of dark soy sauce
2 tbsps of groundnut oil
1. Put all the ingredients for the marinade into a bowl and stir
to combine. Add the pork and turn to coat, then cover the
bowl and leave to marinate for 20 minutes.
2. In the meantime, preheat the oven to 200°C (400°F),
gas mark 6.
3. Heat a griddle pan or frying pan on a high heat, and when it
begins to smoke, cook the pork for 2 minutes on each side
or until the outside edges are glazed and sticky. Transfer the
pork to a roasting tin and roast in the oven for 12 minutes.
Leave to rest for 5 minutes and then slice.
4. Meanwhile, cook the noodles in a saucepan of boiling
water for 2–3 minutes until al dente, or according to the
instructions on the packet. Drain, then rinse under cold
running water and drain again. Drizzle with the toasted
sesame oil and toss together to prevent the noodles from
sticking to each other.
5. Pour the vegetable stock into a separate saucepan and bring
to the boil. Add the pak choy leaves and sliced spring onion
and remove from the heat.
6. Divide the cooked noodles between two bowls, add a handful
of bean sprouts to each bowl and ladle over the soup stock
with the pak choy leaves and spring onion. Top with the
sliced roast pork and serve immediately.
Wednesday, 8 June 2011
Wednesday, 1 June 2011
Wednesday, 18 May 2011
Really looking forward to tomorrow's Asian Women of Achievement Awards. I'm proud to have been shortlisted in the Media Professional of the Year category – best dig out a fancy dress!
Over their 12-year history, the Awards have recognised and provided a platform for an exciting generation of Asian female groundbreakers – such as comedy actress Nina Wadia; civil rights activist Shami Chakrabarti; and the first Asian woman to lead a FTSE 250 business, Ruby McGregor-Smith.
So many highly regarded women attend the event - the pic shows awards founder Pinky Lilani OBE, awards patron Cherie Blair and the winners from last year’s awards - so excited!
Wednesday, 11 May 2011
This recipe is my gift to Kate and Will – a perfect recipe that will echo the sweet, sour, salty, bitter and fragrant times that life will throw their way, like a true Chinese dish – the process will be fun, the dish delicious and no doubt be balanced and full of flavour!
Beef in Oyster Sauce
For the beef
350g/12oz beef fillet
1 tsp light soy sauce
1½ tbsp oyster sauce
salt and freshly ground black pepper
2 tbsp groundnut oil
3 cloves garlie, finely chopped
1 chili, de-seeded, finely chopped
200g/7oz baby spinach leaves
1 tbsp Shaoxing rice wine or dry sherry
pinch of dried chilli flakes
For the oyster mushrooms
1 tsp groundnut oil
100g/3½oz oyster mushrooms
dash Chinese black rice vinegar or balsamic vinegar
dash light soy sauce
1. For the beef, place the fillet in between two sheets of cling film and bash with a meat mallet or rolling pin until half as thin. Slice the beef into thin pieces and place into a bowl, then season with the light soy sauce, oyster sauce, sugar and salt and freshly ground black pepper. Set aside.
2. Heat a wok until smoking and add one tablespoon of the groundnut oil, then add the garlic and chilli. Stir-fry for a few seconds, then add the spinach leaves and toss for a few seconds, until warmed through. Pile onto a large serving plate.
3.Place the wok back on the heat and add the remaining oil, then add the beef slices and stir fry for 2-3 minutes, or until the beef is cooked to your liking. Pour in the Shaoxing rice wine and sprinkle over the dried chilli flakes. Pile the beef over the spinach leaves.
4.For the oyster mushrooms, heat the oil in the wok and add the oyster mushrooms, stir frying for one minute. Add a small splash of water to create some steam to help the mushrooms cook, then season, to taste, with the black rice vinegar and light soy sauce.
5.Spoon the oyster mushrooms over the beef and serve.
(Recipe from Chinese Food Made Easy, published by Harper Collins, for the recipe video go to the BBC2 website)
Saturday, 7 May 2011
Although it’s a little cloudy today, Springtime in New York always makes me feel alive. No wonder it has inspired poets, songwriters, artists and photographers – there is just something inherently energising about the place at this time of year.
Friday, 6 May 2011
Tuesday, 26 April 2011
As part of The Asia House Festival of Asian Literature, I’ll be demonstrating some delicious recipes from my new book, Ching’s Fast Food, at a lunchtime event on Friday May 13th, 12.30pm – 2pm, at Asia House.
There’ll be plenty of chatter and sampling too, plus a goody bag for everyone who attends. It would be great if you could join me.
Wednesday, 20 April 2011
As Easter approaches, many chefs turn to traditional lamb dishes, but I can’t help getting excited about chicken and eggs, not the chocolate ones – although those are good too!
Chicken has always been a favourite of mine as it’s so versatile. Chicken breast tends to be so popular, but for me there’s something very special about the juicy thigh meat, especially when making Salty Crispy Chicken served with a side of rice or chunky chips and a beer, perfect for an Easter picnic – yum.
But for something a little more suitable to enjoy with family and friends around a table, below is some chicken and egg inspiration from my new book, Ching’s Fast Food. These are light, healthy and quick recipes offering a little oriental balance if you have overdone it with the Easter eggs!
Ps. To make sure these recipes are extra tasty and better for you – please use chickens who have had a happy life and eggs from a happy hen – and that means at least free range or organic if possible. Thank you
Oyster-sauce chicken with ginger and shiitake mushrooms
This is one of my own flavour combinations, inspired by southern Chinese dishes from regions such as Canton and Fujian, where the combination of meat and seafood is very common. I hope you like it!
Prep time: 10 minutes l Cook in: 9 minutes l Serves: 2–4 to share
Chicken & Duck
2 chicken thighs and
3 drumsticks (500g/1lb 2ozin total), skinned and the meatier parts sliced off but keeping some of the flesh on the bone (or use skinless,boneless chicken thighs)
Salt and ground white pepper
1 tbsp of potato flour or cornflour
1 tbsp of groundnut oil
2.5cm (1in) piece of root ginger, peeled and sliced
1 tbsp of Shaohsing rice wine or dry sherry
5 shiitake mushrooms, sliced
2 large spring onions, sliced on the diagonal
For the sauce
1 tbsp of light soy sauce
1 tbsp of oyster sauce
1 tbsp of chilli sauce
100ml (3½fl oz) cold vegetable stock
1. Place the chicken pieces in a bowl and season with salt and
pepper. Add the potato flour or cornflour and mix well to
coat the chicken. Pour all the ingredients for the sauce into
another bowl and stir together to combine.
2. Heat a wok over a high heat until it starts to smoke and add
the groundnut oil. Add the ginger and fry for a few seconds,
then add the chicken pieces and stir-fry for 4 minutes,
3. As the chicken starts to turn opaque, add the rice wine or
dry sherry and cook for a further 2 minutes, then add the
sauce and bring to the boil. Tip in the shiitake mushrooms
and cook for 1 minute, then stir in the spring onions. Remove
from the heat and serve immediately.
Pak choy with carrot and garlic
Pak choy (or ‘bok choy’) is a leafy vegetable much used in Chinese cooking, especially
soups and stir-fries. I love both the green- and white-stemmed varieties.
Prep time: 5 minutes l Cook in: 4 minutes l Serves: 2–4 to share
1 tbsp of groundnut oil
1 clove of garlic, crushed and
1 small carrot, thinly sliced on
200g (7oz) baby pak choy,
leaves separated (see the
2 pinches of coarse sea salt
1. Heat a wok over a high heat until it starts to smoke, then add
the groundnut oil and the garlic and cook for a few seconds.
Add the carrot slices and stir-fry for 2 minutes. Tip in the pak
choy leaves and toss. Add a small dash of water and cook for
1 minute. Sprinkle over the sea salt and serve immediately.
If you are using the larger, green-stemmed pak choy, then
separate the leaves from the stalks, slice the stalks and
stir-fry with the carrot for 2 minutes before adding the
leaves and stir-frying for 1 further minute.
Egg and asparagus fried rice
The first time I tried to make egg-fried rice, I made the mistake of frying rice that was freshly cooked and really moist. The result was a thick congealed porridge of egg and spring onions – disaster! I was only 11 and so my father ate it anyway. To master fried rice, check that the wok is hot enough and use leftover cooked rice if possible. If using freshly cooked rice, make sure it’s al dente rather than too soft. Make sure there is enough oil in the wok too, and try not to stab at the rice but toss it in the wok as it fries.
This is my classic egg-fried rice recipe, to which I like to add blanched sliced baby asparagus when in season, although frozen peas would work just as well.
Prep time: 5 minutes l Cook in: 8 minutes l Serves: 4 to share
100g (3½oz) baby asparagus
spears, woody ends snapped
Salt and ground white pepper
1 tbsp of groundnut oil
2 eggs, lightly beaten
350g (12oz) cold leftover
cooked jasmine rice or
freshly cooked long-grain
rice (see the tips below)
2 tbsps of light soy sauce
1 tbsp of toasted sesame oil
1 large spring onion, finely
1. Blanch the asparagus spears in a saucepan of boiling salted
water for 3 minutes, then drain and refresh in cold water.
Slice the cooked asparagus crossways into 5mm (¼in) pieces
and set aside.
2. Heat a wok over a high heat until it starts to smoke and then
add the groundnut oil. Add the eggs and stir for 2 minutes
to scramble, then tip in the rice and stir well in the wok to
break it up. Add the blanched asparagus pieces and toss
3. Season with the soy sauce, toasted sesame oil and salt and
pepper to taste. Add the spring onion and mix well, then
remove from the heat and serve immediately.
If cooking rice to use later, make sure the cooked rice is cooled for no longer than 30 minutes at room temperature, then transfer to a bowl or plastic box, cover and keep refrigerated until ready to use. Only reheat/cook rice once after it has been cooked already.
If using freshly cooked rice for a fried dish, try a longgrain variety such as basmati. For this dish, use 175g (6oz) of uncooked long-grain rice (well rinsed) and boil in 350ml (12fl oz) of water until all the water is absorbed.
This will increase the cooking time by 20 minutes.