First let me just say that I love a good takeaway. Pizza? Sushi? Burgers? I'll take it all thanks!!
Many people just assume that if you enjoy cooking then you don't tend to order takeout. Those people are wrong. There's just something about the food being ready without having to do any preparation or washing up that just makes it taste better! Sounds weird but you know what I mean!
Ingredients
Ingredients
Ingredients
Many people just assume that if you enjoy cooking then you don't tend to order takeout. Those people are wrong. There's just something about the food being ready without having to do any preparation or washing up that just makes it taste better! Sounds weird but you know what I mean!
However if you sometimes like to up your cooking game and impress a few friends then this fakeaway is the sure way to do it! Simple, takeaway inspired food that'll make you ditch your local for this homemade feast. As great as a takeaway can be, a fakeaway is even better! From a health perspective you know exactly whats going in it, you can control whats going in and change it to how you like it! Throw in some extra chilli here, a handful of cheese there, with a fakeaway you can make it your own! On a regular basis I like to make restaurant-inspired dishes like my Wagamama inspired chicken ramen or my healthier cauliflower alternative to Dominoes.
Hopefully by now you're a regular Hangry Girl follower (which you really should be by now!!) and know of my deep love of all Asian food so it should be of no surprise that this fakeaway is Chinese! Made for my housemates by yours truly (except hurricane Hannah decided to ditch us so our resident fake housemate Moyden took her place!)
So here is everything you need for the perfect Chinese meal; egg fried rice, noodles and beansprouts, crispy chilli beef, duck and pancakes.
Y. U. M
Warning food coma x2000000!!!!!
All this makes enough for 4-6 people
For the Egg Fried Rice:
Ingredients
2 Packets microwavable short grain rice (can use rice you've boiled but make sure its cooled and dry before using)
350g frozen peas
5 eggs, whisked with 2 tablespoons sesame oil
6 spring onions, finely sliced
3 tablespoons soy sauce
4 tablespoons sesame oil
Method
Heat sesame oil in a wok over a high heat. Once hot add rice and stir so all is coated in sesame oil. Add the frozen peas and continuously mix so they are incorporated evenly and start to defrost. Create a 'well' in the side of the rice and pour the egg mixture in. Begin to scramble, it is ok if some of the rice and peas become incorporated Continue until the egg is scrambled and mixed into the rice. Add the spring onions and cook for a further 2 minutes. Season with soy sauce and top with extra spring onions.
For the Noodles and Beansprouts (recipe has already been posted on the insta):
Ingredients
800g fresh egg noodles
400g Beansprouts
4 tablespoons soy sauce
4 tablespoons sesame oil
Method
Heat sesame oil in a wok over a high heat. Once hot add both noodles and beansprouts mixing until evenly incorporated and beansprouts soften. Season with soy sauce.
For the Crispy Chilli Beef:
1 cup sweet chilli sauce
4 tablespoons soy sauce
4 tablespoons rice wine vinegar
2 tablespoons mirin
450g Extra lean sliced beef
1/3 cup cornflour
2 Garlic cloves, diced
10g Fresh ginger, diced
2 tablespoons sesame oil
Vegetable oil for frying
Spring onion to garnish
Method
Pour the sweet chilli sauce, soy sauce, rice wine vinegar and mirin into a saucepan and simmer over a low heat for 15 minutes until thickened. Strain through a sieve to get rid of the chilli pieces from the sweet chilli sauce (unless you like a lot of spice). Set aside. Put the cornflour in a ziplock bag and pour the beef in. Shake the bag until all of the beef is coated in a thin layer of cornflour. Heat 2 cups of vegetable oil in a wok. To check if the oil is hot enough stick a wooden spoon or chopstick in and if bubbles form around it then it is ready. Fry the beef in batches, until crispy and golden brown, adjusting the heat and oil as necessary. Once all the beef has been fried throw away the frying oil. Heat the sesame oil in the wok over a medium heat, add the garlic and ginger until fragrant. Add the beef and mix in the ginger and garlic. Pour in the sauce and combine. Cook until the sauce is hot.
For the Duck and Pancakes:
1 Whole Duck
1/4 cup teriyaki sauce
1/4 cup plum sauce
Chinese Pancakes
Shredded cucumber and spring onion
Extra Hoi sin for serving
Method
Pour the hoi sin, teriyaki and plum sauce into a saucepan and simmer for 10 minutes. Place the duck on a wire rack with a deep tray underneath. Bake the duck in the oven for 1hr 30 minutes at 180C turning it every 20 minutes (a lot of fat will drain into the deep tray, either throw it away or keep to make the best roast potatoes ever!!) Leave to rest for an hour, then shred it. Many people will throw away the skin but I like to put it back in the oven and crisp it up! Once the duck is shredded pour the sauce over it and combine. Serve with the pancakes, spring onion, cucumber and extra hoi sin or assemble the pancakes yourself.
Much Love