Dive into the vibrant world of Asian cuisine with renowned chef Jeremy Pang as he guides you through two sensational dishes: Singapore noodles and Sichuan chicken. With a focus on the art of stir-frying, these recipes promise to bring a burst of flavour to your dinner table in just under half an hour.
The Essence of Stir-Frying
Stir-frying is not merely a cooking method; it’s an exhilarating dance of heat and ingredients. Central to this technique is achieving the elusive ‘wok hei’—the breath of the wok that gives stir-fried dishes their signature smoky aroma and depth of flavour. Mastering this skill is key to elevating your culinary creations.
Singapore Noodles: A Dish of Mysterious Origins
Despite its name, Singapore noodles are not actually from Singapore. Instead, this dish reflects a fusion of flavours from across Asia, with the star ingredient being the delicate Singapore vermicelli. The goal is to create a dish that is both dry and bursting with flavour. Follow these steps closely, and remember to keep your wok sizzling hot for the best results.
Ingredients and Preparation
**Serves:** 2
**Prep Time:** 15 minutes
**Cook Time:** 15 minutes
– 100g dried Singapore vermicelli noodles
– 2 eggs, well beaten
– ½ onion, finely sliced
– ½ red pepper, thinly sliced
– 6 large raw tiger or king prawns, peeled and deveined
– A handful of fresh beansprouts, rinsed and drained
– Vegetable oil
– 1 spring onion, sliced for garnish
**For the spice paste:**
– 1 bird’s-eye chilli, finely chopped
– 1 tbsp water
– 1 tbsp light soy sauce
– ½ tsp dark soy sauce
– 1 tsp sesame oil
– 1 tsp madras curry powder
– 1-2 pinches of chilli powder, to taste
– ¼ tsp salt
Soak the vermicelli in hot water for three minutes until they separate, then drain and allow to dry. In a bowl, combine all spice paste ingredients.
Construct your “wok clock” on a large plate, placing the eggs at 12 o’clock, the onion and red pepper at three, the prawns and beansprouts at six, and the noodles and spice paste at nine.
Heat a tablespoon of vegetable oil in your wok until smoking, then add the eggs and scramble until cooked. Push the eggs aside, add more oil, and stir-fry the vegetables and prawns until they are lightly browned. Finally, incorporate the beansprouts, noodles, and spice paste, stirring until everything is well combined and starting to stick. Garnish with spring onion and serve.
Sichuan Chicken: A Fiery Delight
Originating from the Sichuan province of China, this dish is renowned for its bold flavours and the unique numbing sensation created by Sichuan peppercorns. These tiny berries have gained popularity in Western cuisine for their distinct fragrance and ability to elevate dishes.
Ingredients and Preparation
**Serves:** 4
**Prep Time:** 15 minutes
**Cook Time:** 20 minutes
– 400g boneless, skinless chicken thighs, cut into strips
– ½ onion, cut into fine matchsticks
– ½ red pepper, cut into matchsticks
– 10 dried red chillies
– 2 tsp crushed Sichuan peppercorns
– 3 garlic cloves, finely chopped
– 1 bird’s-eye chilli, finely chopped
– 200g cashew nuts
– Vegetable oil
– 1 spring onion, sliced for garnish
**For the marinade:**
– 1½ tbsp cornflour
– 1 tsp sugar
– 1 large pinch of Chinese five-spice
– 2 tbsp light soy sauce
– 1 tsp sesame oil
**For the sauce:**
– 3 tbsp Shaoxing rice wine or dry sherry
– 1 tbsp light soy sauce
– 2 tbsp hoisin sauce
– 2 tsp chilli paste or chilli bean paste
Marinate the chicken using the marinade ingredients, ensuring even coverage. Mix the sauce ingredients in a separate bowl.
On a large plate, arrange your wok clock: start with the onions and peppers at 12 o’clock, followed by the marinated chicken, crushed Sichuan peppercorns, garlic, bird’s-eye chilli, and finally, the cashew nuts.
In a hot wok, stir-fry the onions, peppers, and dried chillies until softened. Add more oil, then cook the chicken until beautifully golden. Introduce the peppercorns and garlic, stirring for a couple of minutes. Add the sauce and cashews, tossing everything together until well coated and aromatic. Garnish and serve hot.
Why it Matters
These recipes not only showcase the beauty of Asian culinary traditions but also empower home cooks to explore bold flavours and techniques. By mastering dishes like Singapore noodles and Sichuan chicken, we not only celebrate cultural diversity in our kitchens but also connect with the rich tapestry of global cuisine. Whether you’re an experienced cook or a novice in the kitchen, these vibrant dishes beckon you to experience the joy of cooking and sharing food with loved ones.
