Grilled Tofu Sandwiches
Serves 4, takes about 1/2 hour to prepare Slice tofu into 1/2 inch slices. Marinate in soy sauce and maple syrup for a while. Grill on barbeque for a few minutes each side. Baste with more marinade when you flip them. Serve on fresh rolls with ... [... more]
International Vegetarian Union |
Lamb And Vegetable Kebabs- RAELENE BOYLE
Thread lamb, tomatoes, mushrooms and zucchini alternately onto oiled bamboo To make baste, combine honey, soy sauce and ginger. Brush over kebabs. Grill or barbecue kebabs over a high heat for 8- 10 minutes or until cooked to your liking, brush ... [... more]
Australian Womens Weekly |
Clear crab and corn soup
Using a very sharp knife slice corn kernels off cob. Heat oil in medium saucepan, fry corn, capsicum and ginger for about 2 minutes; stir in half of the green onion, reserving the remainder for garnish. Add hot stock and soy sauce; bring to a ... [... more]
Australian Womens Weekly |
Shaking Beef
Place fish sauce, soy sauce, garlic and caster sugar in a bowl. Add beef cubes and toss. Set aside to marinate for an hour or two. Arrange watercress, onion and mint on a platter. Mix dressing ingredients together in a large bowl. Heat oil in a ... [... more]
Australian Womens Weekly |
Chinese Stir-Fry - KEIRAN PERKINS
Slice the steak thinly for stir fry and place into a bowl. Add the crushed garlic and a pinch of salt and pepper. Cover the meat with soy sauce. Add the dry cooking sherry. Stir together, cover and place in the fridge. The longer you can let the ... [... more]
Australian Womens Weekly |
Jow Dai Har (King Prawn Cutlets) - AWW
Split the back to open out and dip in beaten egg, which has been flavoured with salt, pepper, soy sauce, and flavour improver. Prawns should be shelled and veins removed (leave on tail). Coat with breadcrumbs and then deep-fry in oil. Serves 6 as ... [... more]
Australian Womens Weekly |
Peppered sesame prawns and calamari on cucumber salad
For cucumber salad, combine celery, cucumber and baby bok choy in a bowl. Combine soy sauce, vinegar and chilli oil, whisk well, pour over salad and toss to combine. Combine pepper, sesame seeds, salt and flour in a bowl and mix well. Using a ... [... more]
Australian Womens Weekly |
Hot Oyster Wontons- MIKE OAKLEY
Place an oyster (meat only) in the centre of each wonton wrapper and top with a teaspoon of the salsa. Brush the outside edge with a little water and seal the top. Place into hot oil and cook until golden brown Serve with a little soy sauce or ... [... more]
Australian Womens Weekly |
Ma Po Tofu
Mix dark soy sauce with the cornflour, sesame oil and sugar in a bowl. Add the pork mince and mix until well combined. Set aside for at least 20 minutes. Heat peanut oil in a wok. Add ginger, garlic and chilli. Stir fry for a minute. Add the pork ... [... more]
Australian Womens Weekly |
Kathleen's Chicken Yakitori - KATHLEEN DE LEON, HI-5
Slice chicken breast into small cubes, roughly the same size Simmer soy sauce, sugar and sake, add flour to liquid to thicken. Place skewered chicken onto a preheated char grill or barbeque. Cook for 10 minutes, turning and basting with the ... [... more]
Australian Womens Weekly |
Teriyaki salmon- Jill Dupleix
To make the Teriyaki sauce, combine the sugar, sake, mirin and soy sauce in a bowl and set aside. Wash and dry the snow peas, trim if necessary, then finely slice lengthwise into matchsticks, using the tip of a sharp knife. Mix the rice wine ... [... more]
Australian Womens Weekly |
Mushroom and hazelnut pate
Preheat oven to 175°C. Heat the butter in a large frying pan and add the mushrooms, onion, garlic and thyme. Cook over a medium low heat for 5 minutes. Allow to cool and add to the hazelnuts and breadcrumbs with plenty of seasoning and soy sauce. ... [... more]
Australian Womens Weekly |
