Bol News

Stuffed squid, a classic Peking duck and stir-fried clams: OFM’s collection of Chinese recipes from cooks including Yan-kit So and Hunan’s Mr Peng Mr Peng’s stuffed baby squid Both chicken and prawn mince work well as a stuffing for the squid here, though chicken offers a greater contrast in texture after cooking. Try the squid with other sauces too, like sweet and sour sauce or sweet chilli sauce etc. The punchy Sichuan chilli sauce is essential to Hunan’s cooking, and the Sichuan peppercorns lend their characteristic numbing spice to many of our dishes. You need a lot of oil to make this sauce as it captures the flavours of the chilli and also helps to preserve it. When the sauce settles, you should have a layer of oil on top. If you add too much, you can always use the excess as chilli oil. Continue reading... Published By - Theguardian.com - Tech News, Politics news, UK and world political comment and analysis: Tuesday 3 May 2016 08.00 BST

The first instalment of Observer Food Monthly’s collection of the best Chinese recipes, including dishes from Kenneth Lo and Fuchsia Dunlop Kenneth Lo’s egg fried rice Simple as it is, this is a satisfying dish to eat even with only a very limited amount of accompaniments, such as some chopped pickles, or just a tablespoon or two of soy sauce. Serves 2-3, with at least one other dish onion 1 medium-sized eggs 2 salt 1 tsp spring onions 2 vegetable oil 3½ tbsp cooked rice 1½ bowls, cold Slice and coarsely chop the onion. Break the eggs into a cup, add the salt and beat with a fork for 10 seconds. Clean and cut the spring onions into fine shavings. Continue reading... Published By - Theguardian.com - Tech News, Politics news, UK and world political comment and analysis: Monday 2 May 2016 08.00 BST