Wednesday, 18 May 2011

Girl Power

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!

Fingers crossed:)

Wednesday, 11 May 2011

Honeymoon on a Plate

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

pinch sugar

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

Preparation method

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

Foodie heaven in NYC!

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.

Plus, I’ve a whole weekend of foodie fun to look forward to thanks to the second LUCKYRICE Festival! Tonight I’m off to The Grand Feast in the glorious surroundings of the Mandarin Oriental Ballroom with breath-taking views across Central Park. Prepared by an acclaimed line up of Asian master chefs as well as those from the LUCKYRICE culinary council, The Grand Feast is going to be something really special with the flavours of Korea, Taiwan, Maau and Malaysia all set to delight. Then on Sunday, I’m really looking forward to hosting the Talk + Taste event from 1 until 4 at the Astor Center. There’s going to be so much to see and do there and the event’s interactive style really makes for a relaxed and enjoyable atmosphere. Guests can alternate between six demos by star chefs in the Professional Demo Kitchen as well as a chance to join in various food samplings, beverage tastings and culinary showcases in the adjoining lounge at the Astor Centre. Looking forward to seeing the stellar chef line up including Ming Tsai (Blue Ginger), Angelo Sosa (Social Eatz) and Jennifer Maeng. If you're attending do come and say hello!

Love Ching x

Friday, 6 May 2011

Lucky me at LUCKYRICE!

NYC’s sell-out LUCKYRICE Festival kicked off in style earlier this week at Anita Lo’s hugely popular and widely regarded annisa restaurant - a beautifully-crafted dinner with wine pairings and tantalising courses such as ‘Night Market’ a Sea Food medley with Curry Laksa Sauce and ‘Macau’ – pork tenderloin with Manila Clams, Black Beans and Green Garlic to name but two.

As befits as a chef of Lo’s stature, the divinely crafted menu was a feast of imagination, creativity and culinary craftsmanship and there couldn’t have been a better start to a Festival that has been described as ‘about as high end as these things get’ with leading chefs including David Chang and Mashaharu Morimoto presenting.

It’s such a pleasure to be here at this time and purchasers of a Festival VIP Passport certainly made a shrewd move, with access to four signature events, it really does represent great value for money. A firm favourite from last year certainly didn’t disappoint – the Asian Night Market provided an inspirational hotbed of talent, taste and cultural touch points. Just looking forward to the weekend now and preparations for my event are going well. A busy few days ahead...

Love Ching x