Ingredients

• 4 Cups of Rice Flour
• 3 Eggs
• 1 teaspoon Salt (more or less to taste)
• 3 teaspoon Sugar
• 4 tablespoons Cornstarch
• 1/2 teaspoon Turmeric
• 6 tablespoons Vegetable Oil
• 2  1/2 Cups Water

Instructions

Mix liquid first

1. Beat eggs together with whisk or fork
2. Add salt and sugar and mix
3. Add turmeric, water and cornstarch
4. Add oil and mix
5. Start mixing with electric mixer or whisk
6. Slowly add rice flour until all is mixed

How To Cook

1. Start with pan – heat medium high heat – add oil
2. Once pan is warmed up use a ladle off mixture and add to pan
3. Once inside is mostly cooked and sides lifting add inside mixture
4. Flip one side over and continue to cook until done
5. Repeat or double fry for extra crispiness

Ingredients:
Chicken-
2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)
1 ½ cups all purpose flour
1 eggs (beaten)
¼ teaspoon salt
¼ teaspoon pepper
Oil (for frying)
Orange Sauce-
1 ½ cups water
2 tablespoons orange juice
¼ cup lemon juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon orange zest (grated)
1 cup packed brown sugar
½ teaspoon ginger root (minced)
½ teaspoon garlic (minced)
2 tablespoons green onion (chopped)
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water

Ingredients:

10 oz fresh rice noodles
½ pound flank steak
1 medium onion – sliced thinly
2 cups bean sprout
5 slices ginger
3 cloves garlic – finely chopped
3 spring onions – cut into 1” length

Seasoning for the beef:

1 tsp corn starch
2 tbsp soy sauce
1/2 tsp sugar
1/2 tsp sesame oil
1/2 tsp pepper
1 tbsp Chinese cooking wine – optional

Seasoning for the Noodles:

2 tbsp oyster sauce
3 tbsp soy sauce
1 tbsp thick dark soy sauce
¼ cup chicken stock or water
Salt and pepper to taste

Directions:

1. Sliced the flank steak thinly across the grain and marinate it with the seasoning. Set it aside for half and an hour.
2. Cut the rice noodles into half inch thick and rinse it over warm water to remove any access oil. If you are using rice noodles that already been refrigerated you need to soften them up in the microwave for 2 minutes before washing it. Set it aside.
3. Combined the seasonings for the noodles in a bowl and set it aside.
4. Heat up the wok over high heat. Add in 2 tbsp of oil and add in the beef. Lay them flat, do not stir it until they are sear and brown before flipping it over to the over side. Let it sear the other side. Remove from the wok and set aside. This will only take a minute on each side.
5. In the same wok add in another 1 tbsp of oil into the wok. Add in the ginger, garlic and onion. Stir-fry until fragrant and lightly brown.
6. Add in the rice noodles, stir fry them for a minutes. Add in the seasoning mix and continue to stir-fry for another 1 minutes. Add in the spring onions and bean sprouts. Toss and stir until well mix. Check seasonings.
7. When the taste is to your liking, add in the beef. Give it a good stir and mix well for about 30 seconds. Turn off the heat and serve immediately.

http://www.mykitchensnippets.com/2012/02/beef-chow-funstir-fry-rice-noodles-with.html#more

BBQ Pork Recipe (Char Siu/Char Siew/蜜汁叉烧)

Ingredients:

1 lb pork butt (cut into 4 pieces)
3 clove garlic (finely chopped)
1 1/2 tablespoons cooking oil

Char Siu (Char Siew) Sauce:

1 1/2 tablespoons maltose
1 1/2 tablespoons honey
1 1/2 tablespoons hoisin sauce
1 1/2 tablespoons soy sauce
1 tablespoon Chinese rose wine (玫瑰露酒)
3 dashes white pepper powder
3 drops red coloring (optional)
1/2 teaspoon five-spice powder
1/2 teaspoon sesame oil

Method:

Add all ingredients in the char siu sauce in a sauce pan, heat it up and stir-well until all blended and become slightly thickened and sticky.  (It will yield 1/2 cup char siu sauce.) Transfer out and let cool.

Marinate the pork butt pieces with 2/3 of the char siu sauce and the chopped garlic overnight. Add 1 1/2 tablespoons cooking oil into the remaining char siu sauce. Keep in the fridge.

The next day, heat the oven to 375 degree F and roast the char siu for 15 minutes (shake off the excess char siu sauce before roasting). Transfer them out of the oven and thread the char siu pieces on metal skewers and grill them over fire (I used my stove top). Brush the remaining char siu sauce while grilling until the char siu are perfectly charred. Slice the char siu into bite-size pieces, drizzle the remaining char siu sauce over and serve immediately with steamed white rice.

Cook’s Notes:

You don’t have to roast the pork in the oven if you use an outdoor grill. As I used the stove top to char the char siu, I roasted the char siu in the oven so they were cooked. It’s impossible to cook the char siu by using the stove top alone. You can roast the char siu thoroughly for 25-30 minutes in the oven. It’s best to use the S-shape hook and hang your char siu at the top layer of the oven, with a roasting pan or aluminum foil sheet at the bottom for the drips.

http://rasamalaysia.com/bbq-pork-recipe-char-siu/