Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
Heat 1 tbsp of the oil in a wok or large skillet on high heat. Stir-fry chicken 2-3 mins until browned. Transfer chicken to a bowl.
Heat remaining 1 tbsp oil in wok on high heat. Stir-fry carrot, zucchini, pepper, water chestnuts, garlic and ginger for 2-3 mins, until vegetables are just tender.
Whisk soy sauce and cornstarch in a small bowl. Whisk in plum sauce. Return chicken to wok with bean sprouts and sauce. Stir-fry for 1-2 mins until sauce thickens. Serve topped with cashews.
Heat half oil in a wok or large frying pan on high. Stir fry pork, 2-3 minutes, until browned. Remove from wok.
Heat remaining oil in same wok on high. Stir fry carrot, zucchini, pepper, water chestnuts, garlic and ginger, 2-3 minutes, until just tender.
Whisk soy sauce and cornstarch together until smooth. Whisk in plum sauce.
Return pork to wok with bean sprouts and sauce mixture. Stir fr, 2-3 minutes, until sauce boils and thickens. Sprinkle stir fry with crushed nuts and serve with steamed white rice.
place chicken in a baking dish.
mix plum sauce with soy sauce (soy sauce is to taste so keep checking to see how you like it).
add sauce to cover the chicken
put in the oven and cook until chicken is cooked (around 40 - 50 minutes)
serve with rice or as my nan did warm vegies and potatoes.
Place pork on a greased roasting tray.
Brush on plenty of plum sauce on both sides.
Spread vegetables over the pork and simply roast in the oven at 180\u00b0C for about 40-45 minutes turning once or until browned and caramelized.
Spray slow cooker crock with nonstick cooking spray.
Add the plum sauce, butter, orange juice concentrate, and five-spice powder to the slow cooker; stir to combine.
Add the chicken thighs; sprinkle with salt and pepper to taste.
Cover and cook on LOW for 6-8 hours.
Top each serving with toasted sesame oil and soy sauce, to Spray slow cooker crock with nonstick cooking spray.
Marinate beef in soy sauce, sherry and cornstarch for 30 minutes.
Heat oil.
Cook beef until done, stirring 3 to 4 minutes.
Add sugar and oyster sauce; mix well.
Heat through. Serve with rice.
Combine ground beef, egg, carrot, onion, garlic and tomato paste. Shape into 16 meatballs. Roll each meatball in rice.
Fill a wok halfway full with water. Bring to a simmer. Working in batches, arrange meatballs in a single layer in a bamboo steamer basket. Cover with a tight-fitting lid. Steam for 20-25 mins or until rice is tender and ground beef is cooked. Repeat with remaining meatballs. Serve with plum sauce.
Make the rub: in a bowl, combine all the
Place the mushrooms in a heatproof bowl. Cover with
thinly slice the steak into bit sized bits.
in a small bowl stir together, plum sauce, water, soy sauce, cornstarch and ginger.
in a wok or skillet heat oil on medium heat.
add broccli, onion and garlic and sautee for 3 minutes.
remove broccoli mixture and add beef.
stir fry 5 minutes or until brown.
stir in sauce and cook until bubbly and thick.
return broccoli mixture.
add bok choy and plum.
soyu sauce and plum sauce in a microwave safe jub.
Place beef in a glass
Heat olive oil in a large frying pan on
he oven to 350 degrees. In a medium skillet, heat the
Preheat oven to 325\u00b0F. Remove rind and excess fat from spare ribs and cut into 3 pieces. Combine all remaining ingredients in a large baking paper-lined ovenproof dish. Add pork and mix well to coat evenly in the plum sauce mixture.
Bake for 1 hour 30 mins-2 hours, turning the pork occasionally, until very tender and golden brown.
round Beef in Adobo Sauce:
Mix the first seven ingredients well in a
Whisk together tomato sauce, Worcestershire sauce, sherry and sugar. Set aside.
Coat beef in 2 tbsp olive oil. Season. Heat a wok over high heat. Cook beef for 30 seconds, or until just browned. Remove from pan and set aside.
Add remaining oil in wok. Stir-fry garlic and red onion for 30 seconds. Add tomatoes and tomato sauce. Bring to a boil then return beef to wok and toss to coat. Reduce heat to medium, cover and simmer for 2 mins. Add spring onions.
Serve with steamed rice and lime wedges.
/2 of the oil in a skillet over medium heat
Lightly coat the chicken strips in the cornstarch, shaking to remove
he oven to 400 degrees. In a shallow dish, mix together