Chinese five spice Archives | National Dish https://www.nationaldish.co.uk/ingredient/chinese-five-spice Recipes and Restaurant Reviews Fri, 17 Jul 2020 09:36:54 +0000 en-GB hourly 1 https://wordpress.org/?v=6.8.3 https://www.nationaldish.co.uk/wp-content/uploads/2023/02/cropped-National-Dish-Round-Logo-32x32.png Chinese five spice Archives | National Dish https://www.nationaldish.co.uk/ingredient/chinese-five-spice 32 32 How do you make Vietnamese Pho? | National Dish of Vietnam https://www.nationaldish.co.uk/recipe/vietnamese-beef-pho https://www.nationaldish.co.uk/recipe/vietnamese-beef-pho#comments Wed, 05 Sep 2018 13:00:37 +0000 http://nationaldish.co.uk/?post_type=recipe&p=3126 There seems to be Vietnamese restaurants popping up all over the place – and for good reason, the food is the nuts. How do you make Vietnamese Pho (pronounced fur)? This is one National Dish we don’t mind posting, we did this as part of …

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]]> Serve Vietnamese Pho will all the goodies and then build your bowl
Serve Vietnamese Pho will all the different elements ‘on the side’ and then build your bowl

There seems to be Vietnamese restaurants popping up all over the place – and for good reason, the food is the nuts. How do you make Vietnamese Pho (pronounced fur)?

This is one National Dish we don’t mind posting, we did this as part of a banquet, my good chum @fp_in_the_kitchen and I. I’ll focus on the Pho here though and post the other dishes separately.

Get ready for some good food from ‘The Nam‘, Cheltenham…that’s fucking terrible…

 

How do you make Vietnamese Pho? | National Dish of Vietnam
This is a single recipe that was part of an entire banquet - for 4-6. We’re focusing on Vietnamese Beef Phở Gỏi cuốn. The cooking times won't require you to be working non-stop - this is all about the prep. You need to prep ahead - OK?
Servings4-6 People
Prep Time30 Mins
Cook Time10 Hours
Ingredients
Instructions
  1. Right, now the prep for this easy as hell, but after that there is a 10 hour wait - and it's worth it. If you want to make a real Vietnamese Pho, packed with flavour, you gotta do it this way. Nothing wrong with leaving it over night by the way, the longer the better.
  2. You're gonna need some beef bones, any decent butcher should be able to sort you out with these. My guy did good. Get the oven going, place the bone(s) into a roasting tray (only needs to be big enough to take it), chop up an onion or two and some lemongrass, oil it and pop in the oven for about 20 mins at 200.
  3. Whilst the beef bone is building up some colour, add some oil to a stock pot or saucepan on a medium high heat and then add the remaining white onion, garlic (hold a little back), two thirds of the chilli, ginger, coriander stalks and Chinese five spice - give a stir and let the onions soften before.
  4. Whip the beef bone out of the oven, it should be gnarly and brown, drop it (along with the onion and lemon grass) into the stock pot and then add enough beef stock to cover the bone. Add the fish sauce. Bring to the boil, turn it down to super super low simmer, lid on and leave it. For AT LEAST 10 HOURS.
  5. Whilst that's going on, use this time to marinate your sirloin steaks. In a dish that you can cover, add soy sauce, garlic and lime juice and drench the steaks in it - cover with cling film and refrigerate.
  6. Now you should have a deep broth which you'll add a load of goodies that we'll prep now. Everything will be separate, you and your guests will build their own. You'll need some Ramen or noodles bowls. Strain your stock and add it back to the pan. if you want it nice and clear, do it twice through clean muslin. Now keep it hot (do not boil).
  7. Ok, so we're gonna have some sirloin steak, some noodles, some mange tout, bean sprouts, spring onions, coriander leaves - you can totally go off piste here, char-grilled baby pak choy would be the nuts.
  8. To avoid running your ass off in the final moment, firstly prep the stuff that can be served cold, lay the table, put something down to take the hot stock pot - get everything ready, so as you cook and heat things up, you can just serve and sit with your guests and enjoy it. Just think it through for a mo - it's not hard - make life easy.
  9. The main event is the steak, for that you need a very hot pan (I prefer flat bottom not griddle - bring more of the meat into contact with the heat, resulting in more gnarlyness). Get some boiling water on for the mange tout, place a sieve over that and put the greens in, cover that with a lid. Only a few mins.
  10. Prep the noodles to time too. We're gonna cook this steak rare - hot pan, pop em in, season with some salt and LEAVE THEM THE HELL ALONE for a few mins. When you can't bear it any longer, lift and look for decent amount of charring and flip em. This will be for a 2 mins tops probably.
  11. On a piece of wood, whip the steaks out and slice them. Take to the table.
  12. Everything is done - build your bowl with noodles first, then stock (provide a ladle) and add what you want, finishing with a few strips of steak and sprinkle with sprint onions.

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]]> https://www.nationaldish.co.uk/recipe/vietnamese-beef-pho/feed 1 Sweet and Sour Chilli Mango Chicken | National Dish Recipe from South East Asia…maybe https://www.nationaldish.co.uk/recipe/sweet-and-sour-chilli-mango-chicken https://www.nationaldish.co.uk/recipe/sweet-and-sour-chilli-mango-chicken#respond Fri, 08 Dec 2017 14:05:11 +0000 http://nationaldish.co.uk/?post_type=recipe&p=2590 – we’re not 100% sure where this dish might originate. I accidentally made it up, but that’s not to say it doesn’t exist. So in actual fact this could be a South East Asian ‘influenced’ English dish – Changlo food! You saw it here first. …

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]]> Sweet and Sour Chicken and Mango with sesame seeds National Dish Recipe
The colour alone of Sweet and Sour Chicken with Mango is enough. All pictures copyright of nationaldish.co.uk

United Kingdom of Great Britain and Northern Ireland China Thailand – we’re not 100% sure where this dish might originate.

I accidentally made it up, but that’s not to say it doesn’t exist. So in actual fact this could be a South East Asian ‘influenced’ English dish – Changlo food! You saw it here first.

Anyway, I fancied sweet and sour chicken, but wanted to add lots of chilli and forgot to buy pineapple, so used some mango I had – hence…

It’s really good – I also knocked up a cheats Mushroom Chow Mein on the side.

Sweet and Sour Chilli Mango Chicken | National Dish Recipe from South East Asia
This recipe goes to show, that if you have some items in your fridge or pantry that don't quite fit the original recipe, you can make do and come up with something ace.
Servings2 People
Prep Time20 Minutes
Cook Time20 Minutes
Ingredients
Main bits
  • 2small skinless chickenbreasts, diced into large, as square as possible, bite sized chunks (big ones ok?)
  • 1/2 red peppercut the same size as the onion
  • 1large white onioncut in to 1 inch square pieces, look at the pic
Sauce
Marinade
Mushroom Chow Mein
Instructions
  1. First thing is to marinate the chicken. To do that, in a bowl add the diced chicken, soy, garlic powder and Chinese five spice - leave that whilst you do the rest - not long really.
  2. Chop everything up and get it ready - you want decent chunks. If you're doing a side, I did a cheats Mushroom Chow Mein, chop that stuff up too.
  3. In a hot wok, add a tiny dash of oil and seal the chicken on each side, don't cook it all the way through. When done, drain off any of the sauce you haven't cooked off and put the chicken aside and wipe clean the wok.
  4. Whilst you were doing that, in a separate non-stick pan, roast off the sesame seeds. Don't burn them, just add a little golden colour and then remove from the pan and set aside in a cold bowl.
  5. Back on the heat, add a little oil and add the onion, garlic, chopped coriander stalks, two thirds of the chilli and the salt. Gently fry until the onion starts to clarify (not completely though) - try to avoid any charring, you almost want things looking raw.
  6. Next add the chicken back in along with the red pepper, paprika, rice wine vinegar, ketchup, sugar and half the sesame seeds - heat and stir for a minute. Then pour in all of the mango juice (oh yeah) - bring to the boil and sprinkle the corn flour avoiding lumpage - stir. If you feel that a little more sauce is required, carefully add some water - it will reduce and thicken moving forward.
  7. After 10-15 minutes, you should be pretty much done, throw in the diced mango and gently stir in to the sauce, it's ready when the mango is hot.
  8. You can do the chow mein real quick. Fry off the mushrooms with the garlic and a good glug of dark soy sauce. After a few minutes add the noodles and toss and mix everything until it's a lovely soy sauce colour and hot.
  9. Serve it up in to something that you can keep it warm in.
  10. The chicken will now be ready. Serve it in a bowl and sprinkle with the remaining raw chilli, sesame seeds and coriander leaves.
  11. Thank you South East Asia stroke England...maybe... United Kingdom of Great Britain and Northern Ireland China Thailand

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]]> https://www.nationaldish.co.uk/recipe/sweet-and-sour-chilli-mango-chicken/feed 0 How do you make a healthy burrito? | Chinese crispy duck cauliflower rice burritos | National Dish https://www.nationaldish.co.uk/recipe/how-do-you-make-a-healthy-burrito https://www.nationaldish.co.uk/recipe/how-do-you-make-a-healthy-burrito#respond Tue, 05 Sep 2017 20:49:37 +0000 http://nationaldish.co.uk/?post_type=recipe&p=2285   How do you make a healthy burrito when they contain both bread AND rice – it’s a challenge? Compromise – in this case, the rice – which unfortunately messes up the gluten free option.  Use our simple recipe for the cauliflower rice. Add to …

The post How do you make a healthy burrito? | Chinese crispy duck cauliflower rice burritos | National Dish appeared first on National Dish.

]]> Low carb burrito Chinese crispy duck with cauliflower rice

 

China Mexico

How do you make a healthy burrito when they contain both bread AND rice – it’s a challenge?

Compromise – in this case, the rice – which unfortunately messes up the gluten free option.  Use our simple recipe for the cauliflower rice.

Add to that, this is also a fusion of East and West – China meets Mexico and it’s superb.

How do you make a healthy burrito? | Chinese crispy duck cauliflower rice burritos
Ok, so this is only a lower than normal carb burrito, it works though - so any port in a storm.
Servings2 people
Prep Time15 minutes
Cook Time15 minutes
Ingredients
Instructions
Cooke the perfect duck breast
  1. If you want your duck crispy on the outside and pink in the middle, whilst keeping it from tasting like boot leather, follow this and you'll get it right every time.
  2. Get a decent frying pan on to a medium heat, whilst it heating up you can prep the duck.
  3. Get your breasts and rub them all over with oil - grow up.
  4. In a bowl mix the Chinese five spice, cayenne, garlic powder and salt - then toss your breasts, covering it in the mixture. Seriously, grow up.
  5. Put them skin side down in the pan and leave for 10 minutes - the cooking should be easy going, if it's spitting and sizzling a bit, turn down the heat. The mixture will turn very dark on the skin, that's not burnt - but keep the heat under control. Turn on your grill (broiler) - medium high.
  6. As soon as the breasts are in the pan prepare all the other bits (drop to The test section) you have 10 minutes.
  7. After 10 minutes, turn the breasts skin side up and place under the grill for 5 minutes - keep a little eye on it.
  8. When done, let them rest for a few minutes before slicing it up to burrito bite sized slices. It will be crispy on the outside and pink in the middle.
The rest
  1. So your duck should be skin side down and happy in your pan. Throw the white onions in with it, around the duck.
  2. Halve the mango, skirting the stone. Then with a tea towel in hand, hold the mango half flesh side up and with a small knife, score it in to 1cm squares down to the skin - don't go through it (hence the tea towel, just in case you do). You can then turn it inside out and slice the cubes off in to a bowl.
  3. Add the chopped chilli, pinch of salt and squeeze the lime juice over it all and mix with a spoon - set aside, it done.
  4. The cauliflower rice should have been cooked already for three minutes, keep that on standby for the final three minutes just as you put the duck out to rest.
  5. Cook your tortillas, I like a hot dry frying pan, lob em in there and let them start to puff up. Gotta do this 6 times remember, so if time is tight....use two pans at the same time.
Serving it up
  1. All your bits and pieces should be ready to go - get them on to the table and you should be ready for the final and best bit (apart from the eating obvs) - slicing the duck.
  2. Serve it up just like that and build the burrito anyway you like.
  3. Thank you China China and Mexico Mexico
  4. If you liked this - give it a little share and we'd love to hear what you think, leave a comment below. Enjoy.

The post How do you make a healthy burrito? | Chinese crispy duck cauliflower rice burritos | National Dish appeared first on National Dish.

]]> https://www.nationaldish.co.uk/recipe/how-do-you-make-a-healthy-burrito/feed 0 Japanese Ramen Noodles with Roast Lamb | ラーメン | What is the national dish of Japan? https://www.nationaldish.co.uk/recipe/japanese-ramen-with-roast-lamb https://www.nationaldish.co.uk/recipe/japanese-ramen-with-roast-lamb#respond Thu, 02 Mar 2017 15:49:45 +0000 http://nationaldish.co.uk/recipe/demo-recipe Is this the national dish of Japan, probably not – and whilst sushi is not simply rice and seafood, far from it, Ramen makes for a great cooking experience? Plenty of ingredients and rather simple to make. I’ve replaced the wheat noodles with a low …

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]]> What is the national dish of Japan? | Low Carb Lamb Ramen
Japanese Ramen with roast lamb and zoodles
Photograph: Wayne Morgan – nationaldish.co.uk © 2017
Japan

Is this the national dish of Japan, probably not – and whilst sushi is not simply rice and seafood, far from it, Ramen makes for a great cooking experience? Plenty of ingredients and rather simple to make.

I’ve replaced the wheat noodles with a low carb substitute…and so should you.

ラーメン | Japanese Ramen with roast lamb and courgette noodles (zoodles)
Ramen is one of those things that when asked, 'what do you wanna eat'? and someone says 'let's go out for Ramen' - it leads to an instant 'good shout' and probably a cuddle or better... This version uses left over roast lamb and for good reason.
Servings2 people
Prep Time15 minutes
Cook Time30 minutes
Ingredients
Main stuff
  • 400g lambideally yesterdays roast and cut in to decent sized strips - I used leg
  • 500ml lamb stockbest do this first so you have it to hand (remember to use gluten free)
  • 2 spring onionsslice them up at an angle around 1cm
  • 2boiled eggstry to boil them so that the yolk runs ever so slighty
  • 2tbsp sesame oil
  • 3heads pak choiremove the root stalk, cut the leaves off whole and slice longways. Take the main stalk layers apart.
  • 1handfull closed cup mushroomssliced
  • 1small white onionchopped
Spices and stuff
Noodles or Zoodles
  • 2 green courgettes (zucchini)spiralized in to noodles or, if you must
  • 250g noodlesthese should be ramen noodles made from wheat (gluten warning if you use these)
  • 1medium carrotspiralize these or chop in to very thin strips. they won't be cooking for long
  • 1 finger chillithinly sliced, I used two, best to apply your preference (normal chilli's are fine too)
Instructions
  1. If you are using zoodles, have them spiralized and to hand, do the carrots too - keep separate and you will not be cooking them. If you simply can't do without the carb and have opted for ramen noodles, follow the cooking instructions and slightly under cook, strain and leave to the side - as they steam they'll finish cooking.
  2. A quick note about the lamb, it's better to use pre-roasted as you're not going to cook it for very long. Let's assume you've roasted it properly and not hammered it, you should have nice pink strips. Now, I wouldn't blame you for not being overly happy with that blood, but, if you are lucky enough to have it, spoon it in just after you add the stock...oh yeah.
  3. Pop the sesame oil in to a pan on a medium heat. Keep an eye on the heat, you don't want to add lots of colour to things, it will tarnish the broth.
  4. Add the sliced garlic, ginger, coriander stalks, onion and soy to the pan and cook gently for a couple of minutes, then add the chilli powder, five spice and a small splash of the rice vinegar, stir and then add all of the stock.
  5. Bring it to the boil and turn down to a simmer - now's the time to check and season to taste - you can use some salt if you like, but soy would be better - and be careful, don't over season.
  6. Put your eggs on to boil, from cold. When they reach a rolling bubble, in this order - add the lamb, carrot, mushrooms, pak choi stems, spring onions and then the leaves to the stock pot (not the egg water - shakes head and rolls eyes). Let your eggs boil for about 6 and no more than 7 minutes, to get hard whites and the yolk just on the almost runny side.
  7. Whilst your eggs are on the go, get two decent sized bowls and put a pile of the zoodles (or carb heavy noodles) in the middle. You're about to cover them in the hot broth, that will be more than enough to heat them through. Cooking zoodles will just turn them to mush.
  8. Whip your eggs out, pop them in to cold water and peel as soon as possible, and put aside.
  9. Then, using some tongs, grab equal amounts of all the gubbins and layer in to the bowls with the zoodles. Then, with a ladle, cover with plenty of the broth. Throw the coriander leaves on top, slice your eggs in half and place them on too.
  10. Thank you Japan Japan


    ありがとうございました

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]]> https://www.nationaldish.co.uk/recipe/japanese-ramen-with-roast-lamb/feed 0