Crispy Chili Beef Recipe | Food Diaries | Chef Zarnak Sidhwa | Chinese Food

Method:
Marinate the beef strips with corn flour and Chinese five-spice powder. Heat oil until hot, then add the beef and fry until golden and crisp. Drain. Pour away all but 1 tbsp oil. Add capsicum, sliced red chili, sliced white ends of spring onions, crushed garlic cloves and ginger matchsticks. Stir-fry. Mix the rice wine vinegar with soy sauce, sweet chili sauce and tomato ketchup with 2 tbsp water, then pour over the vegetables. Bubble for 2 minutes, then add the beef back to the pan and toss well to coat. Serve the beef on noodles with prawn crackers garnished with sliced red chili and greens of spring onions.

Method For Chinese 5 Spice Powder:
Toast all the spices and grind and store.

Method:
Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain. Mix chopped carrots, cucumber, capsicum, tomatoes, spring onions, olives and onion together in a bowl. Combine cooled pasta and vegetables together. Mix lemon juice olive oil, salt, crushed red chilies, garlic cloves crushed and mix well and then pour dressing over mixture, add Parmesan cheese and mix well. Chill for one hour before serving.

Method:
Beat eggs, add in caster sugar, oil, vanilla essence, Mix flour, cocoa powder, baking powder, baking soda, milk and water. Sprinkle coconut and walnuts onto the bottom of the prepared pan. Spread your cake mix over the top. Beat the cream cheese, butter, icing sugar, vanilla essence and salt. Dollop the mixture over the cake, and spread it out. Sprinkle chocolate chips on top and bake at 180 degrees C for about 50 minutes, or until the center is set. Serve warm with chocolate ice cream.