Thursday, 30 August 2007

Marinated Pork Satay

Right then here we go with the first recipe. This was one of the dishes that inspired this blog. Its a recipe for two. I hope you enjoy.

2 pork steaks (sliced into strips)
100g of green beans (halved in length)
1 green pepper (sliced)
7 cherry tomatoes (halved)
1 clove of garlic (chopped)
2 pinches of Muer (Wood ear)
1 tbsp satay sauce
1 tbsp light soy sauce
1 tsp knorr chicken powder
1 tbsp olive oil

For the marinade:
1 tsp corn flour
1 tsp light soy sauce
1 tsp dark soy sauce
1 tsp sesame oil

1) Mix the marinade ingredients together and pour over the pork strips. They will need to marinate for at least 10 minutes. To prepare the muer place in a bowl of recently boiled water for 10 minutes.

2) When the pork has been marinated for long enough, heat half the olive oil in a pan and fry the pork strips for 5 minutes. Once cooked through remove pork from pan and set aside.

3) Using the same pan heat the rest of the oil, when hot add the garlic and cook for 30 seconds. Then add the tomatoes, beans and pepper. Fry for 3-5 mins until the vegetables lose some of their firmness.

4) Drain the muer and add to the pan with the pork. Add the satay sauce, soy sauce and the chicken powder and stir thoroughly. If the dish looks a bit dry add some water but not too much.

5) Serve immediately with rice.

Friday, 24 August 2007

Welcome to Zhoodles

Zhoodles is a food blog. It has been put together simply to share with you some recipes and to help you understand how to cobble together some pretty decent food with a small amount of information. No doubt, if you've found this blog already you'll already be fairly accomplished in the kitchen and won't need much direction around the pots and pans yourself. We're not here professing to be experts, but as a huge fan of food and in particular the food my girlfriend (Shanshan Zhu) cooks I feel almost a sense of guilt as I gorge myself greedily. Which quickly passes and then I realise that these dishes would be readily welcomed on any table across the country/world. So after much consideration I'm delivering the blog.

None of these recipes will be taken directly out of cookbooks, but that's not to say that some of the recipes on here won't be in cookbooks. We'll never knowingly steal a recipe and publish it here....
But if we do we'll make sure that we acknowledge the creator and post links etc.

And finally. We won't be posting every day but we'll (hopefully) be posting quality recipes for you to enjoy. I'll do my best to get photos but no promises, I know what I'm like when the food hits the table.

In the meantime get yourself off to and order a bottle of Fragolino before the summer ends. Its perfect for this Indian Summer we're all praying for.

Take care