Melanie’s Beef Chow Mein

TRH Melanie's Beef Chow Mein

Another request for lunch on Sunday was Chow Mein. I opted for Beef Chow Mein but you can use any meat of your choice. The recipe and method stays the same, although I might mention that I tend to be a tad more generous with the Oyster sauce when making beef. A very popular Chinese take-out which never fails to please. Continue reading

Melanie’s Hoisin Pork

TRH Melanie's Hoisin Pork.jpg
After my family enjoyed my Chinese BBQ’d Pork 2 weeks ago (Char Siu) my brother asked me to make it again for his girlfriend who was coming for lunch today.
I said I would rather make something different but with similar flavours (which I’ve made before). Another popular Chinese dish, Hoisin Pork. Continue reading

Melanie’s Chinese BBQ Roast Pork (Char Siu)

This is a variation to my usual Char Siu Pork which is made with pork fillet, grilled on a rack and sliced very thin. It is a very popular Chinese dish. This marinade is excellent with ribs as well and can be used as a sauce. As a side I served a 3 cheese cauliflower and broccoli au gratin, very decadent Continue reading

Melanie’s Pineapple Beef

TRH Melanie's Pineapple Beef 1 TRH Melanie's Pineapple Beef 2

Last night I felt like Chinese take outs so decided to make my own. So I made PINEAPPLE BEEF.
What is not featured here is what I enjoy it with – freshly chopped green chili, 1 tblsp light soya sauce, ½ tsp sesame oil.

500 gr top side beef or rump steak
1 tsp bicarbonate of soda
1 small onion
½ cup fresh pineapple pieces
½ green and ½ red pepper
1 small cucumber
Chopped spring onion for garnish

1 tsp corn flour
1 tsp salt
1 tsp minced garlic and ginger
1 tsp sugar
1 T oil
1 TB shaoxing rice wine
1 TB soya sauce

½ cup pineapple juice
1 tsp corn flour
1 TB oyster sauce
(Mix together)

Slice beef very into very thin strips.
Sprinkle bicarb over and set aside for 10 minutes.
Slice onion and peppers into chunks.
Slice cucumber diagonally and pineapple pieces.
Rinse beef from all traces of bicarb, pat dry and marinate for 15 minutes.
Add 1 Tblsp oil to wok, add onion with salt to taste and stir 1 minute.
Add peppers with salt to taste and stir 1 minute and remove.
Add cucumber and pineapple and stir 1 minute and remove.
Add 2 Tblsp oil to wok and add meat, let it fry 1 minute and then fry the other side for 1 minute and then stir till colour changes.
Make well in the centre add sauce and allow to boil before mixing through.
Add vegetables and mix through. Serve with fried rice.


½ cup frozen peas
¼ cup grated carrot
2 ½ cups cooked rice (preferably cooked day before)
3 eggs lightly beaten, drop of water salt and pepper
4 slices cooked ham (optional)
3 spring onions chopped
100 gr bean sprouts
1 tsp salt
1 tsp light soya sauce
1tsp sesame oil

Add ½ TB oil to wok. Add peas and carrot with pinch of salt.
Add cooked ham. Add cooked rice stir one minute and remove.
Add bean sprouts and stir one minute and remove.
Add egg draw toward you with spatula then mix through.
Push to sides – add rice and sprouts and mix egg through.
Add salt, soya sauce and sesame oil and mix through.
Add spring onion and mix.

Prepared, tried and tested by:  Melanie Kramar @ ‎Global Food Flavors

Melanie’s Sweet and Sour Chicken

TRH Melanie's Sweet and Sour Chicken

600 gr chicken breast
1 carrot, cut in diagonal pieces
½ green, ½ red pepper
1 cup of fresh pineapple chunks
1 bottle of oil

1 tsp sugar,
1 tsp salt,
2 tsp light soya sauce,
1 Tbslp shaoxing rice wine,
½ tsp 5 spice powder,
1 egg white

1 cup flour,
¼ cup corn flour,
½ tsp salt,
1 tsp baking powder,
1 ml bicarbonate of soda,
1 tsp white vinegar,
10 ml oil,
Water for mixing into smooth batter
(Mix to form a smooth batter and refrigerate till needed)

Sweet And Sour Sauce
1 cup pineapple juice (can be from a can),
¼ cup vinegar,
3 Tblsp sugar,
3 Tblsp tomato sauce,
Add to a saucepan, bring to a boil, then add – 2 tsp corn starch mixed with ¼ cup water to form a paste, Set aside

Dice chicken into a bite size chunks.
Marinade and set aside.
Prepare batter and sauce and set aside.
Cut onions and pepper into large chunks.
Heat 2 Tblsp oil in wok and add onions add a pinch of salt and stir for 1 minute.
Add peppers with a pinch of salt and stir 2 minutes.
Add pineapple chunks and stir for 1 minute and remove and set aside.
Add 2 cups oil to wok and heat.
Dip chicken into batter, and coat thoroughly.
Using tongs shake off excess batter and drop chicken into hot oil and fry in batches careful not to overcrowd the wok till frying golden and crisp, then drain on paper towel and arrange on platter.
Drain oil.
Return vegetables to wok and heat through, add sauce and allow to bubble.
Pour over chicken.
Serve with steamed rice

Prepared, tried and tested by: Melanie Kramar

Yang-Yang Crispy Beef

Yang-Yang Crispy Beef

Peanut oil, for frying
1 pound sirloin steak, pounded 1/4-inch thick and finely sliced into strips
3 tablespoons cornstarch
Sea salt

2 tablespoons light soy sauce
1/2 cup sweet chili sauce
1 large orange, zested and juiced
1 head romaine lettuce, shredded
1/2 cucumber, sliced in half, seeds scooped out and thinly sliced into half moons
1 large scallion, thinly sliced on the bias, for garnish
1 to 2 tablespoons rice wine vinegar

For the beef: Heat a wok over high heat and fill halfway up with peanut oil. Heat the oil to 350 degrees F, or until a cube of bread turns golden brown in 15 seconds and floats to the surface.
Place the beef strips in a large bowl and add 2 tablespoons cornstarch. Toss until the beef has absorbed the cornstarch. Add the remaining 1 tablespoon cornstarch right before frying and toss to coat.
Fry the beef in 2 to 3 batches until golden, 4 to 5 minutes. Drain on paper towels and season with sea salt.

For the sauce: Set another wok or saute pan over high heat and add the soy sauce, chili sauce and orange juice. Bring to a simmer and cook until it becomes thickened and coats the back of a spoon, 1 to 2 minutes. Toss the beef in the sauce to coat thoroughly.
Serve over a bed of the shredded lettuce and sliced cucumber that has been sprinkled with rice vinegar. Then garnish with the scallions and orange zest.

Source and picture:

Melanie’s Chinese Chicken Sweet corn soup

TRH Melanie's Chinese Chicken Sweet corn soup

1 litre chicken stock (I use Knorr chicken stock pot or stock cubes)
4 chicken thighs on the bone
2 eggs
1 tin cream style sweatcorn
1 tsp salt
2 dashes pepper
1 tsp soya sauce
1 tsp sesame oil
1 tsp corn starch (maizena)
1 chopped spring onion

Boil chicken thighs in the stock till cooked.
Remove, debone and shred. Return shredded chicken to pot.
Add salt and sesame oil. Add sweet corn.
Mix some of the soup liquid with the corn starch to thicken. In the sweet corn tin mix yolks of egg and add.
Whisk the egg whites (separately).
Drizzle the egg whites over the back of a fork (or through a slotted spoon) dragging over the soup.
Add 1 tsp light soya sauce. Garnish with spring onion.

Prepared, tried and tested by: Melanie Kramar

Chinese Chicken Fried Rice

Chinese Chicken Fried Rice

Note: Never use rice that you have just cooked.

1 egg
1 tablespoon water
1 tablespoon butter
1 tablespoon vegetable oil
1 onion, chopped

2 cups cooked white rice, cold
2 tablespoons soy sauce
1 teaspoon ground black pepper
1 cup cooked, chopped chicken meat
In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.
Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.


Stir-Fried Shrimp and Broccoli

Stir-Fried Shrimp and Broccoli

1cup long-grain white rice
1/4cup soy sauce
2tablespoons honey
1tablespoon cornstarch
1 clove garlic, chopped
3/4 pound frozen peeled and deveined large shrimp, thawed
kosher salt and black pepper
2tablespoons canola oil
4 carrots, thinly sliced
1/2 bunch broccoli (about 1/2 pound), cut into small florets
1 small red onion, sliced 1/2 inch thick

Cook the rice according to the package directions. In a small bowl, whisk together the soy sauce, honey, cornstarch, garlic, and ½ cup water.
Season the shrimp with ¼ teaspoon each salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the shrimp and cook, tossing occasionally, until almost opaque throughout, 2 to 4 minutes; transfer to a plate.
Add the remaining tablespoon of oil to the skillet. Add the carrots, broccoli, and onion and cook, tossing, until beginning to soften, 3 to 5 minutes.
Return the shrimp to the skillet, whisk the soy sauce mixture again to redistribute the cornstarch, and add it to the skillet. Cook, tossing frequently, until the shrimp are opaque throughout and the sauce is thickened, 1 to 2 minutes more. Serve with the rice.

Source and picture: