![Their entrance at Spago was one of the most notable episodes in Swifty Lore. “The night that really rocked the room was when Madonna came in with Michael Jackson,” recalls Hollywood insider and photographer Jolene Schlatter. “She looked glorious that night, like Marilyn Monroe. Before you knew it, she was sitting on Warren [Beatty]’s lap.”](http://media-cache-ec0.pinimg.com/736x/60/14/0f/60140f75b843b6352d3ea39a30ba5302.jpg)
3/26/14
Hot & sour broth with prawns,#Chinese recipes
This healthy starter takes just 15 minutes to make and is a cleansing way to kick off a Chinese meal
Ingredients
- 3 tbsp rice vinegar or white wine vinegar
- 500ml chicken stock
- 1 tbsp soy sauce
- 1-2 tbsp golden caster sugar
- thumb-size piece ginger, peeled and thinly sliced
- 2 small hot red chilies, thinly sliced
- 3 spring onions, thinly sliced
- 300g small raw peeled prawns, from a sustainable source
- Prep: 10 mins Cook: 5 mins
EasyServes 4
Method
Put the vinegar, stock, soy sauce, sugar (start with 1 tbsp and add the second in the end if you want the soup sweeter), ginger, chilies and spring onions in a saucepan and bring to a simmer. Cook for 1 min, then add the prawns to heat through. Serve in small bowls or cups.
Beef and Veggie Salad Bowl and Pizza Party
#Chinese braised beef with ginger
Slow cooking beef shin or brisket in Asian aromatic spices gives a melt-in-the-mouth main course that's delicious with steamed rice and crisp stir-fried vegetables
Ingredients
- 2 - 3 tbsp vegetable or sunflower oil
- 1¼kg beef shin or brisket, cut into very large chunks
- 2 onions
- 50g ginger
- 3 garlic cloves
- small bunch coriander
- 2 tsp Chinese five-spice powder
- 6 whole star anise
- 1 tsp black peppercorn
- 100g dark brown muscovado sugar
- 50ml light soy sauce
- 50ml dark soy sauce
- 2 tbsp tomato purée
- beef stock
To serve
- thumb-sized chunk ginger, shredded into matchsticks
- 1 tbsp vegetable or sunflower oil
- cooked jasmine rice
- Prep: 35 mins Cook: 3 hrs
EasyServes 6
Method
- Heat a little of the oil in a large flameproof dish. Add the beef chunks, in batches, and fry until browned. When each batch is browned, transfer the beef to another dish. Very roughly chop the onions, ginger, garlic and coriander stalks. Put in a food processor and whizz to a paste.
- Wipe any oil out of the dish you browned the beef in. Add the paste with a good splash of water and gently fry, scraping up any beef bits, until the paste is fragrant and softened (add more water if the paste sticks). Stir in the five-spice, star anise and peppercorns, cook for 1 min, then add the sugar, soy sauces and tomato purée. Return the beef and any juices to the dish, then stir in enough stock to just about cover. Bring to a gentle simmer. Heat oven to 160C/140C fan/gas 3. Cover the dish, put in the oven and cook for 21⁄2 hrs until the beef is really tender.
- Lift the beef out of the sauce into a dish, to keep warm. Boil the sauce until reduced by about half and thickened. Meanwhile, fry the ginger in the oil until golden and crispy. Return the beef to the sauce. serve the beef spooned over rice and scattered with the crispy ginger.
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