
Ten Minute Kitchen Season 1 Recipes – Kelvin Cheung
Mapo Tofu
Ingredients
30 ml vegetable/grapeseed oil
110gm Button Mushrooms
350 gm block of Tofu
600gm diced white onion
3 fresh chillies
5-6 dried chillies
30gm sliced garlic
1 crack of Szechuan peppercorns
2 tbsp Doubanjaang (fermented chilli paste)
10ml dark soy
60ml oyster sauce
1 cup of water with 1 tbsp corn starch
1tsp chilli oil
Szechuan peppercorns to taste.
Method
- Add oil to hot pan and then add mushrooms
- Boil a pot of water and slide tofu into water for approx. 1-2mins, until heated through.
- To mushrooms, add diced onion, fresh and dried chillies and toss through. Add sliced garlic and Szechuan peppercorns.
- Add the doubanjaang, dark soy and oyster sauce and stir through
- Add slurry of corn starch & water to pan
- When the sauce has cooked for a few minutes, gently add the tofu and spoon the sauce over the top
- Once it come back to the boil, add some chilli oil, a touch more Szechuan pepper and then spoon gently onto a serving platter, being careful not to break up the tofu.
- Garnish with garlic chives, a drizzle of chilli oil and another crack of peppercorns.
- Serve with rice, fried noodles or on its own.
Korean Hot Fried Chicken
250gm Boneless Chicken Thigh
To make Chicken Coating Mix
8gm Salt
8gm Sugar
30gm FIve Spice
30gm Paprika
1 egg
60 gm Potato Starch
250gm Tapioca Starch
100gm Rice Flour
To Make Sauce
1 white onion diced
2 pieces of Spring Onion chopped finely
1 Red Pepper, diced
1 garlic clove, sliced
3 tbsp Gochujaang
1 tbsp Dijon Mustard
1 tsp Hoison Sauce
1 tsp Oyster Sauce
Slurry – 1/2tbsp corn starch with ½ cup of water
Sesame Seeds for garnish
METHOD
- Cut chicken thigh into small chunks
- Combine Five Spice, black pepper, salt, paprika, sugar & egg
- Add tapioca starch, Potato starch & rice flour and mix well
- Add the chicken thigh pieces to the bowl and enure they are well coated
- Do first fry of the chicken at 160-170C, cooking for approx. 2min to form a crust
- Rest for a few minutes and make the sauce
- Heat a fry pan and add chilli, diced onion, scallions, bell peppers and sliced garlic
- Add gochugaang, stir through and add Dijon Mustard, Hoison Sauce & Oyster sauce
- Cook down slightly for 1minute and then add slurry of corn starch & water, and stir
- Just before serving, place chicken back in hot oil for approx. 45sec to return to crunch.
- Take chicken out and drain on paper towel or wire rack, then place in the sauce mix. Toss and serve sprinkled with sesame seeds
Bacon Kimchi Fried Rice
Ingredients
250gm day old cooked white long grain rice
50gm onion finely diced
2 cloves garlic, sliced
50gm Scallion (Spring Onion) or Chives, chopped
10gm Jalapeno or Chilli
45ml Oyster Sauce
15mk Light Soy
75gm bacon, chopped into small squares
60gm Kimchi
2 Eggs
Method
- Cook rice a day ahead, and store in refrigerator overnight
- Heat frypan and add bacon and allow fat to render down
- Add onion and garlic to frypan and toss through bacon
- Add chilli & kimchi, stir
- Crack eggs in to bowl, whisk, make well in centre of the mixture in frypan, add egg, then allow to cook until slightly set.
- Add in rice and toss
- Allow the rice to heat through
- Add Oyster sauce, light soy and toss through so it coats the rice.
- Garnish with some freshly cut chives and serve
Sweet & Sour Paneer or Pork
Ingredients
3gm Salt
?? Sugar
15gm Sesame oil
1 Egg
Corn Starch Slurry (1tbsp corn starch mixed into 1 cup of water)
In the Bowl
110gmm tomatoes chopped
100gm onion finely diced
250ml ketchup (tomato sauce)
½ cup brown sugar,
100ml white vinegar
50gm honey
IN the Wok
4-5 pieces Dry Chillies
50gm white onion, slkiced
1 garlic clove, sliced
100gm Bell pepper sliced
150gm Fresh Pineapple canned or fresh
Method
- Marinate the pork or paneer with salt, sugar, sesame oil, cracked egg and corn starch slurry and ensure evenly coated
- Marinate for 1 hour or overnight
- Heat deep fryer to 160C and then drop in the pieces of pork/paneer and cook fpr 3-4 mins, then remove and drain on paper towel.
- Rest Pork/Paneer for 5-10mins before 2nd cook
- In a bowl add tomatoes, onion, ketchup, brown sugar, white vinegar & honey and combine
- In a hot wok add dry chillies, onion, garlic and Bell peppers
- Increase oil in deep fryer to 190C, and put pork/paneer back in for a 2nd fry for 45sec-1min to get the crunch back
- Add tomato mixture into wok, with Aromats (??) and add Pork?paneer pieces from oil into Sauce.
- Toss Sauce evenly over pork and add fresh Pineapple
- Serve with Rice or Noodles or on its own.
Basil Chicken Rice Noodles
Ingredients
250gm ground chicken breast
1 bell perpper (whatever colour) and julienne (can use any veg you like)
2 ea Spring onion, chopped
1 Onion , julienne
2 Garlic cloves, sliced
1 whole green chilli, cut down the centre lengthways
?? Rice Noodles, dry rice sticks (hydrate first)
10ml Light soy for seasoning Noodle
60ml Oyster Sauce
10ml Dark Soy
10mk Light Soy
Corn starch Slurry (tbsp corn starch mixed with 1 cup water)
Handful of Basil
Method
- Pre-heat frypan and add 1tbsp of vegetable oil
- Saute 250gm of ground chicken Breast
- Once chicken starts to cook through, add spring onion, onion and garlic
- Add Chilli and continue to cook for 4-5mins
- Heat a 2nd pan, add2 tbsp oil and when super hot, add Noodles, and keep moving so they don’t stick together.
- Once the noodles have crisped up slightly on the outside, add the peppers, and then season with Light soy, cook for another 2mins.
- To the chicken sauce, add Oyster sauce, Dark soy and light soy and a slurry of Corn Starch, and stir through and bring to boil.
- Place noodles on the plate.
- Remove the sauce from the heat, and then added shredded basil, and spoon over the noodles.
Kung Pao Broccoli
Ingredients
1 head, approx. 250gm of Broccoli
3 Dry Cashmere Chillies
1 Onion, julienned
2 Spring Onion, chopped into small batons
2 garlic cloves, sliced
60ml Hoisin Sauce
30ml Oyster Sauce
10ml Soya Sauce
Hot sauce or sambal to your taste
75gm Peanuts
Method
- Heat wok on high heat
- Cut Broccoli into small florets (bite sized)
- Place broccoli onto a tray and into oven on high heat (200C??) and cook for approx. 4-5mins
- Add splash of vegetable oil to wok, and add dry chillies, onion and spring onion.
- Once aromats are caramelised and the broccoli has some good colour, add broccoli to the wok
- Add hoisin Sauce, Oyster sauce, and hot sauce (optional)
- Once sauce is mixed through, add peanuts, toss and get ready to plate.
- Serve with Rice or as a side dish to a larger feast
White Chocolate Miso Cookies
Ingredients
225gm Butter
100gm Dessicated coconut
½ cup brown sugar
½ cup of castor sugar
60gm Miso paste
2 ea Eggs
Dry Ingredients
1 cup steel oats
1 cup Rice Flour
½ cup Corn Starch
2 tbsp Tapioca Starch
¼ tsp Baking powder
¼ tsp Baking soda
150gm white chocolate buttons
Method
- Pre-heat oven to 170-180C
- Add butt to hot pot and let it cook for 3-4mins, until it starts to caramelise
- Once nutty brown add coconut and “roast” in the butter for approx. 2mins
- Take butter mixture off heat and pour into bowl sitting in an ice bath. (Tip: this mixture will keep in the freezer for up to month)
- Take 1 cup of the brown butter, and add the brown sugar, crystal sugar and incorporate until smooth
- Add miso paste
- Add eggs one at a time, and mix until it forms a smooth batter
- Add dry ingredients, mix gently
- Add baking powder and baking soda
- Add 150gm white chocolate buttons and mix through
- Rest of 1-2 hours
- Roll in small balls, approx. 60-70gms each or size of a ice-cream scoop and place on lined baking tray
- Bake for 10-12mins or until caramel coloured.