healthconscious3

[healthconscious3]

Stir-fried mushrooms with soy and ginger

Chinese cooks have always loved the intensity of flavour of dried shiitake mushrooms, but I like highlighting the fantastic range of cultivated exotic Asian mushrooms. Mushrooms are an excellent vehicle for flavour and work really well when cooked Chinese-style. This stir-fry celebrates the individual textures and colours of five varieties; the delicacy of oyster and enoki, the slightly meaty, robust flavour of fresh shiitakes and swiss browns and the crunch of cloud ear.

[healthconscious3]

Home-style fried eggs with chilli sauce

We go through dozens and dozens of eggs each week at Billy Kwong, cooking our "staples", which include fried rice and a version of this dish. Although these fried eggs are extremely simple to make, the deliciousness of this recipe relies upon super-fresh eggs. This dish is all about colour and texture for me. What you want is crunchy egg whites, and crispy golden brown, yet, runny yolks. Serve this dish with some steamed rice, and call it a meal.

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Cantonese classic: Steamed snapper fillets with ginger and shallots

It's not unusual for me to eat seafood five times per week, so I make the most of the fresh fish we have available in this country. The wonderful smoky-nuttiness of the hot peanut oil brings this classic Cantonese recipe together, infusing the aromatic ginger, soy and sugar.

[healthconscious3]

Chinese-style coleslaw recipe with Asian herbs

With its piquant dressing and masses of fresh herbs, this vibrant salad makes a refreshing side dish during hot weather. For a truly unique taste of Australia, add finger limes, native karkalla (pigface), Bower spinach or samphire to your coleslaw.

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Chinese New Year good luck salad (yee sang) recipe

This salad is also known as yee sang. The higher you toss this salad, the more good luck you'll have for the New Year!

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Ocean trout fillets poached in red master stock

This Chinese red master stock can be used to slow-braise poultry, meat, vegetables or, as in this recipe, poach seafood. Layered with spice notes of aniseed, cinnamon, ginger, garlic and orange peel, it adds complexity to any ingredient it is paired with. If you prefer, you can make the stock at the weekend or when you have more time, then freeze it until you're ready to use it. The minimal cooking time for the fish is important for a delicate, silky, result

[healthconscious3]

Asian-style coleslaw

This recipe is versatile, delicious, cooling and light for the warmer months. I love its delicate aroma and piquancy from the use of many fresh herbs and citrus. It is great served as a vegetarian side dish and alongside my roast chicken. You could also team it with cooked and peeled prawns, sticky pork belly, or grilled beef or pork ribs.

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Steamed king prawns with sea parsley, spring onion and ginger dipping sauce

Ballina king prawns bring to mind rich childhood memories of Christmas holidays spent in Byron Bay and Ballina with my extended Chinese family. Each day we would feast on prawn sandwiches after long days at the beach. This Australian-Chinese dipping sauce goes perfectly with these prawns and is also delicious with white-cooked chicken.

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Steamed whole snapper with black beans and chilli

Ask your fishmonger to scale and gut the fish for you. A plate-sized fish fits comfortably within a domestic bamboo steamer and of course, you can apply this same recipe to fish fillets

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Chinese vegetable stock

This vegetable stock serves as a great base for any type of Asian clear soup, such as my vegetable and udon noodle soup, and can be made ahead and frozen.