This spicy stir-fry with crisp green beans and beansprouts matched with noodles and omelette strips make an interesting dish.

Serves 4

Chinese Chilli Noodles Ingredients

350g fresh thick egg noodles
2 eggs
1 tsp chilli powder
1 tsp ground turmeric
115g green beans, blanched
4 tbsp vegetable oil
1 large onion sliced finely
1 tbsp soy sauce
2 fresh red chillies, seeded and finely sliced
2 large cooked potatoes cut into small cubes
6 pcs fried beancurd (tufu), sliced
4 cups beansprouts
salt
ground black pepper
spring onions to garnish, sliced

Chinese Chilli Noodles Cooking Procedure

1. Lightly beat the eggs. Strain through a fine sieve into a bowl. Heat a lightly greased omelette pan then pour in half of the beaten egg. Tilt the pan quickly to cover the base thinly. When egg is set, turn the omelette over using chopsticks or spatula. Fry the other side.

2. Slide the omelette on to a plate then blot with kitchen paper. Roll up and cut into narrow strips. Make a second omelette in the same way then slice. Set the omelette strips aside for garnish.

3. Mix together the chilli powder and turmeric in a cup. Form a paste from it by stirring in a little water.

4. In a wok or frying pan, heat the oil then fry the onion until soft. Lower heat and stir in the chilli paste, chillies and soy sauce. Fry for 2 minutes.

5. Add the potatoes and fry for about 2 minutes. Mix well with the chillies then add the beancurd, then the beansprouts followed by the green beans and noodles.

6. Stir-fry gently until the noodles are evenly coated and heated through. Be careful not to break the potatoes or the beancurd. Season with salt and pepper. Serve hot, garnished with the reserved omelette strips and slices of spring onions.

Bicol Express Ingredients:

1/4 cooking oil
1 tbsp garlic, chopped
1/2 c onions, chopped
1/4 c ginger, chopped
2 tbsp dilao
1 kg pork, sliced into 1/2″ strips and cooked
1 1/2 c bagoong alamang
6 c coconut cream
2 c green chili peppers, diagonally sliced into 1/4″ strips
1 1/2 c red chili peppers, diagonally sliced into 1/4″ strips

Bicol Express Cooking Procedure:

1. Saute garlic and onions. Stir in fresh ginger, dilao and sliced cooked pork.

2. Stir continually for 5 minutes. Add the bagoong alamang and chopped siling labuyo.

3. Stir until the pork is completely covered by the mixture then pour in 6 cups of coconut cream. Add the green and red chili peppers. Cook for about 20 minutes. Add salt to taste and serve immediately.

Serves four

Spicy Squid Salad Ingredients:

450g squid
3 tbsp fresh coriander leaves
1 1/2 cups fish stock
175g green beans, trimmed and halved
2 tsp granulated sugar
1 tsp sesame oil
2 tbsp rice vinegar
2 cloves garlic, chopped finely
1 tbsp vegetable oil
1 tbsp light soy sauce
2 tbsp fresh root ginger, chopped finely
1 fresh chilli, seeded and chopped
salt

Spicy Squid Salad Cooking Instructions:

1. Clean the squid by holding the body in one hand and gently pulling away the head and tentacles on the other. Discard the head then trim and reserve the tentacles. Peel off the purplish skin which you can see from the outside part of the squid and remove the transparent “quill” from inside of the squid’s body. Cut the squid body open lengthwise and wash thoroughly. Make a criss-cross patterns on the inside but not cut through the flesh then cut into 3×2in pieces.

2. Boil the fish stock in a wok then add all the squid pieces. Lower the heat and cook for 2 minutes or until tender and curled. Drain then boil a lightly salted water in a pan. Add the beans and cook them for 3 to 5 minutes until they are crisp-tender. Drain, refresh under cold water or turn into a bowl of iced water. Then drain again. Mix the squid and beans in a serving bowl.

3. Mix the coriander leaves in a bowl together with the sugar, rice vinegar, sesame oil and soy sauce. Pour the mixture over the squid and beans. Toss lightly using a spoon to coat.

4. In a wok or pan, heat the vegetable oil and when very hot stir-fry the garlic, ginger and chilli for a few seconds then pour the dressing over the squid mixture. Gently toss and leave for at least 5 minutes. Add salt to taste. Serve warm or cold.

Prep time: 15 minutes
Cooking time: 20 minutes
Serves 4

Pork and Snake Bean Stir-Fry Ingredients:

400g pork fillet, cut into thick slices
3 cloves garlic, chopped finely
2 onions, sliced thinly
150g snake beans, sliced diagonally
1 tbsp finely chopped fresh ginger
2 tbsp sweet chilli sauce
6 spring onions, sliced diagonally
1 red capsicum, thinly sliced
cooking oil

Pork and Snake Bean Stir-Fry Cooking Instructions:

In a very hot wok, place 2 teaspoons of oil and swirl it around to coat on sides. Stir-fry the sliced pork in two batches over high heat for about 3 to 4 minutes or until it is just cooked. Add more oil when necessary. Remove the pork from the wok. Heat 1 tablespoon of oil over a medium heat adding the sliced onion. Cook for 3-4 minutes or until onion is slightly soft. Add the slices of snake beans and cook for 2 to 3 minutes then add the garlic, ginger, capsicum and spring onion. Toss well. Increase heat and cook for another 3 to 4 minutes. Return the pork to the wok and add the sweet chili sauce. Toss until mixed well. Remove from the heat and season well with salt and pepper. Serve immediately.

Tocino Ingredients:

1kg pork loin
1/8 tsp saltpeter
2 tbsp salt
2 tbsp anise wine
cooking oil

Tocino Cooking Procedure:

1. Cut pork into 1/4 inch thick strips. In a shallow pan, combine saltpeter, salt, cooking oil and anise wine.

2. Sprinkle each pork piece with the mixture making sure it is even. In a bowl, pile the pork pieces one on top of the other. Cover and keep refrigerated for 3 days to cure.

3. To cook, put a little water in a skillet and add the pork pieces. Fry the pork until cooked.