Posts by CHANGS

Gai Lan With Oyster Sauce

GAI LAN WITH OYSTER SAUCE { YUM CHA FAVOURITE GAI LAN WITH OYSTER SAUCE. } Contributor: Changs { INGREDIENTS } 1 bunch fresh Gai Lan (Chinese Broccoli), washed thoroughly 2 tbsp. Chang’s Oyster Sauce 1 tbsp. Chang’s Light Soy Sauce ½ tsp Chang’s Sesame Oil { METHOD } Bring a large saucepan of water to the boil, set aside to simmer. Cut the Gai Lan into 4-6 pieces, and either boil or steam until cooked al dente. Drain the Gai Lan and set aside. Combine the Chang’s Oyster Sauce, Sesame Oil and Light Soy Sauce in a medium bowl. Spoon
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Chinese Marinated Whole Roasted Chicken

Chinese Marinated Whole Roasted Chicken { ASIAN INSPIRED TAKE ON THE FAMILY ROAST CHICKEN. } Contributor: Changs { INGREDIENTS } 1 whole chicken, excess fat removed   MARINADE 2 tbsp. Chang’s Oyster Sauce 2 tbsp. Chang’s Light Soy Sauce 2 tbsp. Chang’s Sesame Oil 2 tbsp. honey 1 tsp. Chinese five spice 2 cloves garlic, finely grated or crushed 1 tbsp. ginger, grated { METHOD } Combine all marinade ingredients into a saucepan and bring to the boil. Simmer contents for a minute to dissolve the honey, then allow to cool. Place the chicken in a bowl and cover both
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Buddah’s Delight

Buddah’s Delight { COLOURFUL VEGETARIAN STIR FRY WITH A CHANG’S KICK. } Contributor: Changs { INGREDIENTS } 2 tbsp. vegetable oil 2 cloves garlic, finely chopped or crushed 1 tsp. ginger, grated 1 cup Wombok or Chinese cabbage, cut into 2cm pieces ½ cup water chestnuts, halved lengthways 8 ears baby corn ½ carrot, cut into thin diagonal slices 8 small (or 4 medium, halved) shitake mushrooms, stalks removed ½ cup sliced bamboo shoots or whole tips 2 baby bok choy, leaves separated 200g firm tofu, cut into 2cm pieces 1 cup bean sprouts 1 small head broccoli, florets removed,
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Easy Vietnamese Chicken Pho Noodle Soup

EASY VIETNAMESE CHICKEN PHO NOODLE SOUP { SIMPLE AND EASY DO-IT-YOURSELF CHICKEN PHO NOODLE SOUP. } Contributor: Changs { INGREDIENTS } 1 small organic or free-range chicken, trimmed of excess fat 25g rock sugar 2 tbsp. fish sauce ½ thumb of ginger 2 spring onions, white and pale green parts only 1 packet Chang’s Thai Rice Noodles 1 medium white onion, sliced thinly on a mandolin 1 bunch Vietnamese mint (or regular mint) 1 bunch Thai basil 2 cups fresh bean sprouts 2 medium red chillies, sliced 1 lime, quartered 6 tbsp. Chang’s Hoisin sauce { METHOD } Place chicken,
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Steamed Whole Fish With Ginger & Soy

Steamed Whole Fish with Ginger & Soy { A TASTY CLASSIC CHINESE SPECIAL OCCASION BANQUET DISH. } Contributor: Changs { INGREDIENTS } 1 x 800g whole Snapper, scaled 1 large thumb ginger, very finely julienned 4 spring onions, 2 very finely sliced diagonally, 2 julienned lengthways for garnish ½ cup Chang’s Light Soy Sauce ½ cup peanut or other neutral oil 1 tsp. Chang’s Sesame Oil 1 bunch coriander to garnish 3 tbsp. Chang’s Oyster Sauce to serve   RUB 2 tbsp. Shaosing rice wine 1 tsp. Chang’s Sesame Oil 1 tsp. sugar 1 tsp. salt { METHOD } Pat
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Steamed Scallops With Ginger & Soy

Steamed Scallops with Ginger & Soy { ASIAN STYLE STEAMED SCALLOPS IN A FLAVOURFUL DINNER PARTY ENTRÉE.  } Contributor: Brynley King { INGREDIENTS } 12 scallops in the shell, removed from the shell and hard, shiny filament removed, replaced in the shell 3 tbsp. Chang’s Light Soy Sauce 4 tbsp. Shaosing rice wine 1 tsp. Chang’s Sesame Oil 1 clove garlic, crushed or grated ½ thumb ginger, grated 1 medium chilli, finely sliced – optional 2 spring onions, white and pale green parts only, cut into 5cm pieced then shredded lengthways 24 coriander leaves { METHOD } Place scallops on
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Ginger & Hoisin Glazed Pork

GINGER & HOISIN GLAZED PORK { DELICIOUS GINGER AND SOY GLAZED PORK NECK } Contributor: Changs { INGREDIENTS } 1 piece pork neck, approximately 1.2-1.4 kilos   GLAZE 1/3 cup Chang’s Hoisin Sauce 180g brown sugar 1/3 cup rice wine vinegar 4 cloves garlic, grated or crushed 1 thumb ginger, peeled and finely grated or chopped and pounded to a paste in a mortar and pestle 1 packet Chang’s Long Life Noodles – to serve { METHOD } Combine glaze ingredients in a small saucepan and heat gently to dissolve sugar, stirring occasionally. Place pork on a rack in a
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