The Authentic Taste

Ingredients

• 200g Dried Egg Noodles, broken in half
• 1 bunch baby Bok Choy. Ends trimmed, washed & shredded
• ½ Red Capsicum, deseeded, thinly sliced
• 85g (1 ½ cups) Bean Sprouts, trimmed
• 1 bunch fresh Coriander, leaves picked
• 60ml (1/4 cup) Old Cathay Soya Sauce
• 2 tbs Sweet Chilli Sauce
• 1 tbs Fresh Lemon Juice
• 1 tbs Sesame Oil
• 1 Garlic clove, crushed
• Olive Oil, to grease
• 1kg Honey Soy Marinated Chicken Wingettes

Method

1. Cook the noodles in a large saucepan of salted boiling water for 3-4 minutes or until they are tender; drain. Rinse the noodles under cold running water until cold, then drain well and transfer to a large bowl.
2. Add the bok choy, capsicum, bean sprouts and coriander to the noodles and toss well.
3. Combine Old Cathay Soya Sauce, sweet chilli sauce, lemon juice, sesame oil and garlic. Add to the noodle salad and toss to coat. Cover & set aside
4. Preheat the barbecue plate to medium and lightly grease. Add the chicken wingettes and reduce the heat to medium-low. Cook, turning occasionally, for 15 minutes or until cooked through. Spoon the noodle salad onto serving plates and top with the chicken.

Ingredients

• 200 mls Salad Oil
• 100 mls Old Cathay Soya Sauce
• 30 mls Worcestershire Sauce
• 1 tablespoon Dry Mustard
• 1 teaspoon Salt
• ½ tablespoon Freshly Ground Pepper
• 60 mls Wine Vinegar
• ¾ teaspoon Dried Parsley Flakes
• 1 Garlic Clove, crushed
• 40 mls Lemon Juice

Method

1. Combine all ingredients and mix well. This makes about 1 ¾ cups of marinade. What isn’t used to marinate your meat can be stored in the refrigerator for about a week.

Ingredients

• 450g Rump or Rib Eye Steak, thinly sliced
• 1 Onion, thinly sliced
• ½ cup Chicken Stock
• 1 Green Capsicum, sliced
• 3 Garlic Cloves, diced
• 2 stalks Spring Onions, sliced at an angle
• 2 tablespoons Olive Oil, for stir frying
• 1 teaspoon Sesame Oil

Sauce

• ¼ cup Old Cathay Soya Sauce
• ¼ cup Japanese Sake
• 30mls White Wine (optional)
• 2 tablespoons Dark Brown Sugar
• 2 Garlic Cloves, crushed
• 1 teaspoon toasted Sesame Seeds

Method

1. Mix together sauce ingredients in a saucepan
2. Heat at low/medium temperature until boiling (about 5 minutes). Turn off heat
3. Heat 2 tablespoons of sauce in a stir fry pan at low/medium heat.
4. Add garlic and onion and cook for 8-10 minutes
5. Add green capsicum, stir fry for 2 minutes, set aside on a plate
6. Using the same pan, heat 2 tablespoons of olive oil and 1 teaspoon of sesame oil at medium heat.
7. Add the steak, stir fly for 2 minutes on each side.
8. Add the sauce and chicken stock, cook until reduced (about 1 cup)
9. Add onion, garlic & capsicum back into the pan
10. Sprinkle spring onion and toasted sesame seeds to finish
11. Serve over steamed rice

Ingredients

• 1 large Lime
• 3 tablespoons Old Cathay Soya Sauce
• 2-3 teaspoons Chilli Flakes
• 1 teaspoon each Brown Sugar, Fish Sauce & Dark Sesame Oil
• 2 Garlic Cloves (crushed)
• 1 teaspoon Fresh Ginger, grated
• ½ teaspoon Dried Basil
• 4 skinless, boneless Chicken Breasts
• 3 Spring Onions
• 2 Red, Yellow or Green Capsicums
• 2 teaspoons Vegetable Oil
• 1 cup Fresh Basil, coarsely chopped

Method

1. In a small bowl, squeeze juice from the lime. It should make about 2 tablespoons (30ml). Stir in Old Cathay Soya Sauce, 2 teaspoons chilli flakes, sugar, fish sauce, sesame oil, garlic, ginger, dried basil and mix until well combined. Set aside.
2. Thinly slice the chicken into long strips. Thinly slice onions diagonally. Core and seed capsicum, then slice them into long thin strips
3. Heat oil in a large, wide frying pan, preferably non-stick, set over medium/high heat. Add the chicken. Stir fly until pale golden (3-4 minutes). Add the spring onions and capsicum. Stir often until the capsicum is tender/crisp (2 minutes). Pour lime juice into the pan. Stir well until chicken and vegetables are evenly coated with sauce (1 minute). Remove from the heat and stir in the fresh basil. For more “kick” sprinkle in the remainder of the chilli flakes (1 teaspoon). Great spooned over wide rice noodles or steamed rice.

Ingredients

• 6 tablespoons Old Cathay Soya Sauce
• 3 tablespoons Brown Sugar
• 1 teaspoon Fresh Ginger, minced
• 1-2 teaspoons Fresh Crushed Garlic
• ½ teaspoon Sesame Oil
• 4 Fresh Salmon Steaks (about 2 ½ cm thick)

Method

1. In a small pan combine Old Cathay Soya Sauce with the brown sugar, ginger, garlic & oil. Cook over medium/high heat, stirring occasionally, until slightly thickened (about 3 minutes). Pour through a fine strainer into a bowl and set aside
2. Rinse the fish and pat dry. Place fish ito a pan or onto an oiled grill. Cook for 3-5 minutes per side or until the fish flakes with a fork. Brush with the prepared sauce.

Serving Suggestions

1. Serve as a main course with vegetables
2. Or small bowls of Jasmin Rice along with additional Old Cathay Soya Sauce.
3. Or a mixture of leafy green Asian Vegetables such as Bok Choy, Chinese Cabbage, Snake Beans or Carrots drizzled with Old Cathay Soya Sauce
4. Or for something completely different serve with mashed potato with the added taste of ½-1 teaspoon of Old Cathay Soya Sauce added when mashing

Ingredients

• 500g Thin Beef Strips or Chinese Beef Strips
• 500g Chinese Instant Noodles (4 cakes)
• 1 tablespoon Peanut Oil
• 1 teaspoon Fresh Ginger, grated
• 1-2 teaspoons Fresh Garlic, crushed
• 16 Snow Peas, chopped
• 100g Button Mushrooms, sliced
• 10 Asian Mini Corns, whole
• 1 large Carrot, sliced
• 1 small head Broccoli, segmented into smaller pieces
• 3 tablespoons Old Cathay Soya Sauce
• 2 tablespoons Sesame Oil
• 2 tablespoons Sweet Chilli Sauce
• 1 beef cube added to ½ cup of Water

Method

1. Heat 1 tablespoon of peanut oil in a wok over high heat and stir fry the beef until brown. Remove from the wok.
2. Add the ginger and garlic ot the wok and stir fry for one minute, Add the snow peas, carrot, broccoli, mushroom, corn, stock Old Cathay Soya Sauce and chilli sauce and cook until the vegetables are tender.
3. Place the noodles into a heat resistant bowl and pour over boiling water to cover and allow them to become tender. Drain. Then add noodles, vegetables and beef and toss until combines and heated through.
4. Serve with additional Old Cathay Soya Sauce.