250 International Home Cooked Recipes PLUS 80 Celebrity Chef's Cheesecake Recipes

A fabulous collection of 250 classic tried-and-trusted family recipes celebrating the best of world cuisine. It includes soups, appetizers, fish and shellfish, meat, poultry and game, vegetarian dishes, pasta, pizza, vegetables, salads, hot and cold desserts. These are easy to follow recipes for every occasion, from simple family suppers, smart dinner party ideas and summer salads to teatime treats.

A irresistible collection of 80 celebrity chef's cheesecake recipes provide you mouth watering cheesecake recipes on different kind of flavors. It includes baked cheesecake such as raspberry cheesecake, Boston cheesecake, blueberry cheesecake, and cookies 'n' cream cheesecake; and chilled cheesecake such as tiramisu cheesecake, lychee cheesecake, lemon cheesecake and chendol cheesecake (specialty from South East Asia). Each recipe is tagged with glorious photograph and clear step by step instructions.

 

Kung Pao Chicken Recipe

Kung Pao Chicken Recipe

Ingredients:

  • 1 lb boneless, skinless chicken breasts

  • 2 tablespoons oyster sauce

  • 2 1/2 tablespoons cooking oil

  • 10 small dried red chilies

  • 4 teaspoons minced garlic

  • 2 stalks celery, diced

  • 1 red bell pepper, cut into cubes

  • 2 teaspoons cornstarch mixed with 1 tablespoon water

  • 1/3 cup roasted peanuts

Sauce:

  • 3 tablespoons dry sherry

  • 1/4 cup Chinese black vinegar or balsamic vinegar

  • 1/4 cup chicken broth

  • 1 tablespoon soy sauce

  • 2 tablespoons hoisin sauce

  • 2 teaspoons sesame oil

  • 2 teaspoons chili garlic sauce

  • 2 teaspoons sugar

Method:

  1. Cut the chicken breasts into cubes. Marinade the chicken with oyster sauce for 10 minutes

  2. Combine sauce ingredients in a bowl and set aside

  3. Heat the wok and 2 tablespoons cooking oil over high heat and stir fry the dried chili for about 15 seconds

  4. Add chicken and stir fry for 2 minutes and remove them from wok, set aside

  5. Add the remaining 1/2 tablespoon of oil to wok, stir fry the garlic for 15 seconds. Add in celery, bell pepper and stir fry for 2 minutes

  6. Put in the chicken and chili, stir fry for another 1 minute. Add sauce and simmer for 5 minutes.

  7. Add cornstarch and stir it until the sauce thickened. Add peanuts and stir for another 30 seconds

  8. Ready to serve

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