Developing on Marco

polo through food

marc-endre dion

Table of Contents

1........................Italian Fried Rice2............Tofu with Tomato Sauce3......Fried Pork Jiaozi with Sauce4........ Chicken with Mushrooms5...................Fusion Beef Stir Fry6...........Chinese Pork on Polenta7..............Chinese Lamb with Jus8.............Shrimp and Noodle Fry9..............Noodles and Meatballs

Ingredients:4 cups of cold cooked rice2 eggs2 tablespoons of soy sauce1/2 cup of diced pancetta6 tablespoons of grapeseed oil2 stalks of spring onion2 carrots3 cloves of garlic1/2 an onionA pinch of salt and pepper

Method:1. Dice onions, julienne the carrots, slice the spring on-ion and chop the garlic.2. Heat 2 tablespoons of oil in a wok. Beat eggs and pour into wok and scramble while sperating it into small piec-es. Take egg out of wok and put aside for later.3. Heat the rest of the oil and add garli, onion, spring onion, and carrots. Place rice in small clumps into the wok and stir until you the rice is seperated by grain. Take off heat and drizzle soy sauce evenly over the dish and mix. Add salt & pepper to taste.

Italian fried rice

Ingredients:Dumplings:- 200g lean minced pork20g minced ginger- 1/4 cup of chopped onion1 tablespoon chopped spring onion3 cloves of garlic1 tablespoon of soy sauce? cups of water2 tablespoons of grapeseed oil- 1 3/4 cups of floura pinch of salt1 cup of waterSauce:- 2 tablespoons of extra virgin olive oil- 2 cloves of garlic- 2 pieces of chili- 1 tablespoon of tomato paste- 2 cups of chunky crushed tomatoes- a pinch of salt and pepper- 1 teaspoon italian dressing- 1/2 teaspoon of chopped parsley

Method:Sauce:Pour the olive oil into a heated saucepan and place in garlic and chili. Once the garlic be-gins to sizzle, pour the tomato paste into the mixture and mix for a minute. Then stir the crushed tomatoes. Season sauce with salt, pepper, and parsley and cook for 5 minutes. Finally, stir parsley in and take off heat. DumplingsSeparate the flour evenly between 3 bowls. Add salt and mix properly. Make a hole in the flour and slowly add water and mix with hands. Con-tinue this process until you begin to get clumps of flour. Then make into dough and put aside. Once meat mixture is done, sprinkle flour onto the cooking space and place dough onto it. Cut dough into sections about 2 cm thick. Roll out into a line and cut across the line every 1 cm. once cut, roll them out using a rolling pin. Once this is complete, take meat and scoop about a tablespoon of meat into the center of the circle. Then, fold the dough in half and pinch the edge down from the center to the 2 ends and pinch sharply one more time to form the iconic Jiaozi dumpling style. Once all the dumplings are complete, heat a wok and place oil into it and turn the heat down. Add the dumplings in one by one. Once all placed in, immense them half way in water and set the heat to medium. Place cover and check in a minute of until all the water boils down, them flip the dumplings over. Repeat this step but in-stead immerse the dumplings up to 1/4 of their height. Take out of the wok and serve.

Fried Pork Jiaozi with sauce

Ingredients: 200 ml grape seed oil500 grams of tofu cut into 1 inch cubes4 cloves of garlic 1 tablespoon of chopped shal-lots2 chili 4 fresh tomatoes2 tablespoons fish saucea pinch of salt and pepper1 teaspoon sugar2 spring onions chopped about 1 inch wide

Method:Pour the oil into a wok and heat. Add the tofu, cooking it in 2 batches to ensure the oil stays hot, and deep-fry until crisp. Remove the tofu with a spoon and transfer to kitchen tray to drain. Carefully, transfer the deep-frying oil into a deep bowl, leaving about 1 tablespoon oil in the wok. Now add the garlic, shallots, and chili to the wok and stir fry for 1 minute, or until fragrant. Add the tomatoes, salt, sugar, and fish sauce, stir and al-low the tomatoes to break down. Add 100 ml of water to the wok, bring to the boil, then reduce the heat to a low simmer for 10 minutes. Add the crisp tofu, spring onions, and pepper, fold-ing it all together, and simmer a minute.

tofu with tomato sauce

Ingredients1 pair of chicken breasts2 tablespoons of soy sauce1 teaspoon of sugar2 cloves of garlic4 tablespoons of oyster sauce500 grams of button mushrooms1 garlic clove1/4 cup of olive oila pin of salt and pepper1/2 teaspoon balsamic vinegar1 teaspoon of dried rosemary1 teaspoon of parsley

Method:Preheat oven to 175 degrees celsius. Get a casserole dish and put the olive oil, salt and pepper, dried rose-mary and dried parsley. Mix well. Then using a damp cloth, clean the mushrooms and trim off the stems. Finally, dice the mushrooms and place in the dish, mxing it throughly until the mushrooms are well cov-ered with the oil. Place in the oven and wait for 15-20 minute or until the mushrooms are cooked. Place the soy sauce, oyster sauce, sugar, and garlic into a medium-sized bowl. mix ingredients. Add the chicken breast de-boned and skin-less. Mix the chicken in very well. Heat skillet place oil and put chick-en. Cook and take the skillet off the heat and serve. Take mushrooms out of the oven and serve. Use the leftover marinade as a sauce for the meat.

Chicken with Mushrooms

Ingredients:8 ounces sirloin, cut into 1/4-inch-thick strips3 tablespoons soy sauce1 tablespoon rice vinegar1 tablespoon brown sugar1 tablespoon sesame oil4 large garlic cloves, minced1 2-inch piece fresh ginger, peeled, minced2 cups of sliced asparagus 1 tablespoon grape seed oil 2 cups of haricots1 onion diced1/2 a bell pepper sliced across the length of the pepper1 teaspoon cornstarch

Method:Combine first 7 ingredients and refrigerate 4 hours or overnight.Slice asparagus into about 1” long pieces. Heat oil in wok or heavy large skillet over high heat. Using slotted spoon, transfer beef to wok, reserving marinade. Stir-fry beef until just no longer pink, about 2 minutes. Remove beef from wok. Add haricots, asparagus, onions and red bell pepper. Continue stir-frying until vegetables are just crisp-tender, about 3 minutes. Stir cornstarch into reserved marinade. Pour marinade over vegetables in wok. Add beef and stir-fry until liquid boils and thickens, about 1 minute. Serve immediately after.

Fusion beef stir fry

Ingredientsthree 3/4-pound pork tender-loins2 tablespoons oyster sauce2 tablespoons white wine1 tablespoon soy sauce1 teaspoon Chinese five-spice powder1 teaspoon minced garlicPolenta Mix

PreperationMix the oyster sauce, white wine, soy sauce, chinese five spice powder, and minced garlic in a plastic bag or tup-perware . Place pork inside and mix with the marinade. Mari-nade the pork tenderloins for 2 hours at least in the refrig-erator. Once marinated, take pork out and heat skillet. Place pork in skillet, using remain-ing marinade as a baste for the pork. Cook pork until the meat is white inside, and there is no remaining pink inside. Take the pork out and let it rest for at least 5 minutes. Mix the po-lenta mix and cook how it is required. Serve.

CHinese Pork on Polenta

Ingredients8 lamb chops4 teaspoons of cummin2 teaspoons of 5 spice2 teaspoons of rosemary1 teaspoon of

250 ml of red wine3 sprigs of rosemary2 garlic cloves125 ml of beef stock125 ml of chicken stock

MethodSlice the lamb into 1 inch pieces along the grain. Mix the first 6 ingredients and leave to marinade for 2 hours. Crush the garlic cloves and place the rest of the ingredients into a saucepan at medium heat. Remove from heat once the jus has reduced to about 1/4 to 1/2 it’s previous volume. Once the meat has been marinated take out skillet and heat. Place lamb and cook to preference. Allow a few minutes for cool off and serve with jus.

Chinese Lamb with Jus

Ingredients6 ounces bean thread noodles (prefer-ably 1/8 to 1/4 inch wide)3 tablespoons peanut or vegetable oil1 medium onion, thinly sliced1 teaspoon minced peeled fresh gin-ger1/2 of fresh chopped chili4 scallions, cut diagonally into 1-inch pieces1 pound large shrimp, shelled2 cups chicken broth2 garlic cloves, minced

MethodSoak noodles in cold water to cover 15 minutes. Drain and cut in half with scissors.Heat a wok to high heat. Swirl 1 table-spoon peanut oil in wok to coat even-ly and heat until just smoking. Stir-fry onion, ginger, and chili 1 minute or it is fragrant. Transfer mixture to a large bowl and season with salt. Swirl an-other tablespoon peanut oil in wok to coat evenly and heat until just smok-ing. add scallions and salt to taste and stir-fry scallions are cooked. Add to mixture. Pat shrimp dry and season with salt. Swirl remaining tablespoon peanut oil in wok and heat until just smoking. Stir-fry shrimp 2 minutes, or until just cooked through, and trans-fer to bowl with vegetables. Add broth and garlic to wok and bring to a boil. Stir noodles into broth and boil until tender and most of broth is absorbed, 4 to 5 minutes.Return shrimp and vegetables to wok and stir-fry until heated

Shrimp and Noodle Fry

Ingredients3 - 4 green onions (spring onions, scallions), minced1 teaspoon minced ginger1 teaspoon minced garlic1 large egg1 pound ground pork3/4 teaspoon salt1 teaspoon granulated sugar2 1/2 teaspoons rice vinegar3 tablespoons light soy sauce1/2 teaspoon sesame oilMixed pepper, to taste2 - 3 tablespoons cornstarch or flour

MethodIn a small bowl, combine the ground pork with the green onion, ginger, garlic, salt, sugar, rice vin-egar, 1 tablespoon soy sauce, Asian sesame oil, pepper, and the egg, using your fingers to mix together the ingredients thoroughly. Add as much cornstarch as needed to make so that the mixture is not too wet. (I start with 2 tablespoons and then add 1 teaspoon at a time).3. Form the ground pork into meat-balls. Flatten them a bit so that they are not completely round.4. Heat 2 tablespoons oil in a skil-let or wok on medium-high heat. When the oil is hot, add the meat-balls. Cook for 5 - 7 minutes until browned on the bottom. Turn and cook the other side (adjust the heat if the meatballs are cooking too quickly).Serve with Mian noodles and spicy marinara sauce.

Noodles and meatballs