Chilli Chicken on Hakka Noodles Recipe | Food Diaries | Zarnak Sidhwa | Chinese Food

Method:
Mix the corn flour with salt and black pepper. Toss in the chicken thigh chunks. Marinate for a while. Heat 2 tbsp oil. Dust off excess flour off the chicken and sauté them and then let cook. Once chicken is done, remove it into a bowl. Then add some more oil and sauté the onions and garlic until golden. Add capsicum and then tip the chicken back in, along with its juices, add the sauces and stir through. Serve hot on a bed of lettuce with sliced green chilli and spring onion sprinkled on top.

Method for hakka noodles:
Cook the noodles in hot water with salt and little oil, drain and set aside. Mix the sauces together. Heat the oil, add the garlic and then quickly stir fry the vegetables. Add the sauce mixture. Toss in the cooked noodles and mix to evenly coat them, add salt and pepper to taste, and serve garnished with the sliced spring onions.

Method:
Blend bananas and maple syrup until smooth. Remove in a bowl, add the egg, vanilla essence and sugar and whisk to combine. Gently heat cream and pour it over the egg mixture, whisking continuously until combined. Spread the caramel over the base of a baking dish and pour egg mixture on top. Place dish in a large, deep pan and add enough boiling water to come halfway up the sides of the dish. Bake at 140 degrees C for 1 hour 40 minutes or until edges are set with a gentle wobble in the center (the center may seem quite wobbly but will continue to set as the pudding cools). Carefully remove from the water bath and stand on a wire rack until cooled completely. Refrigerate for 3 hours or until chilled and set. Meanwhile, increase oven temperature to 180°C. To make the chocolate crumble, scatter chocolate on prepared tray and bake, stirring halfway, for 10-12 minutes until light golden. Stand for 5 minutes to cool, then crumble the chocolate into small pieces and combine with almonds. Scatter over pudding just before serving.