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By: Ms. Wu's Grade 4 ESL ClassLoading...
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Contents
Stir Fried Shrimp Noodles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Fesenjan. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Egg Stir Fried Rice. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Seaweed Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Lobster Noodles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Ghormeh Sabzy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Uzbek Pilav . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Coke Chicken Wings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Honey Cake Slices . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Cheesecake. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Fesenjan. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Egg Stir Fried Rice. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Seaweed Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Lobster Noodles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Ghormeh Sabzy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Uzbek Pilav . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Coke Chicken Wings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Honey Cake Slices . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Cheesecake. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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Contents
Four Layers Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Crepe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Samosas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Tomato & Scrambled Eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Legendary Parfait . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Chinese Steamed Dumplings. . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Credit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Crepe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Samosas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Tomato & Scrambled Eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Legendary Parfait . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Chinese Steamed Dumplings. . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Credit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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Serves 4 ⏰ Cooking time: 30 mins
Ms. Wu's Stir-fried Noodles with Shrimp
This is one of my favourite Asian dishes! My mum showed me how to make this dish. You can use chicken, shrimp, or beef and it tastes delicious! We often make this during special occasions like Lunar New Year!
Method:
1. Boil a pot of water.
2. When the water is boiling, add the noodles to the pot and boil for 10 minutes or until soft.
3. Drain the noodles in a colander and let cool.
4. In a wok, add a tablespoon of olive oil. Then add minced garlic and ginger and stir fry for 2-3 minutes.
5. Add any vegetables that you like (e.g., carrots, broccoli, shitake mushrooms) and any protein of your choice (e.g., shrimp, chicken, beef) and stir fry until vegetables are soft and protein is cooked.
6. Last, add the noodles and a tablespoon of soya sauce. Stir all the ingredients together and serve.
Method:
1. Boil a pot of water.
2. When the water is boiling, add the noodles to the pot and boil for 10 minutes or until soft.
3. Drain the noodles in a colander and let cool.
4. In a wok, add a tablespoon of olive oil. Then add minced garlic and ginger and stir fry for 2-3 minutes.
5. Add any vegetables that you like (e.g., carrots, broccoli, shitake mushrooms) and any protein of your choice (e.g., shrimp, chicken, beef) and stir fry until vegetables are soft and protein is cooked.
6. Last, add the noodles and a tablespoon of soya sauce. Stir all the ingredients together and serve.
Ingredients
- 2-3 cloves of garlic
- 1 tbsp of ginger
- 1 packet of noodles
- 1 packet of shrimp
- 1 carrot sliced
- 1 head of broccoli, chopped into small florets
- I cup of Shitake mushrooms
- 1 tbsp of soya sauce
- 1 tsp of sesame oil
- 1 tbsp of ginger
- 1 packet of noodles
- 1 packet of shrimp
- 1 carrot sliced
- 1 head of broccoli, chopped into small florets
- I cup of Shitake mushrooms
- 1 tbsp of soya sauce
- 1 tsp of sesame oil
Serves 8 ⏰ Cooking time: 2 hours
Method:
1. Sprinkle the chicken pieces with salt, pepper and turmeric. Then cook it until it's a little brown.
2. Fry the onions until it's a little brown.
3. Put the chicken pieces back in the pan Add water then let it cook for 30 mins.
4. Toast the walnuts on a baking sheet in the oven at 350 degrees Fahrenheit (180 degrees Celsius) for 8 to 10 minutes.
5. Wait for a few minutes until the walnuts are warm and grind them in a food processor to obtain a powder.
6. Add this walnut powder, sugar and cardamom seeds to the chicken.
7. Cover and simmer over very low heat for one hour. Make sure to stir every 20 minutes to ensure that the walnuts do not stick to the bottom.
8. Adjust the taste with salt and sugar before serving.
9. Serve with white Persian rice garnish.
1. Sprinkle the chicken pieces with salt, pepper and turmeric. Then cook it until it's a little brown.
2. Fry the onions until it's a little brown.
3. Put the chicken pieces back in the pan Add water then let it cook for 30 mins.
4. Toast the walnuts on a baking sheet in the oven at 350 degrees Fahrenheit (180 degrees Celsius) for 8 to 10 minutes.
5. Wait for a few minutes until the walnuts are warm and grind them in a food processor to obtain a powder.
6. Add this walnut powder, sugar and cardamom seeds to the chicken.
7. Cover and simmer over very low heat for one hour. Make sure to stir every 20 minutes to ensure that the walnuts do not stick to the bottom.
8. Adjust the taste with salt and sugar before serving.
9. Serve with white Persian rice garnish.
Adrina. G's Recipe:Fesenjān
Ingredients
8 chicken
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1 onion finely chopped
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salt
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pepper
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1/2 teaspoon turmeric
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2 cups (500 milliliters) water
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4 cups walnuts
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1 tablespoon sugar
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1 tablespoon cardamom seeds
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1 onion finely chopped
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salt
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pepper
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1/2 teaspoon turmeric
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2 cups (500 milliliters) water
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4 cups walnuts
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1 tablespoon sugar
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1 tablespoon cardamom seeds
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Serves 4 ⏰ Cooking time:34 min
Zhixuan's Recipe : Egg-Stir-Fried Rice
Method:
1. Get 2 eggs and put it into a small pot.
2. Get 1 carrot ,1 onion, cloves of garlic and cut it into small pieces.
3. Get 1 cup of rice. Put it the rice cooker and cook for 47mins.
4. Put the tbsp of oil in the wok and put in the carrot, onion, rice, garlic and cook for 13 mins.
5. put the egg stir fried rice in to a plate.
6.And you enjoy.
Ingredients
2 eggs
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1 carrot
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1 cup of rice
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3 cloves of garlic
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1 onion
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2 tbsp of oil
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1 carrot
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1 cup of rice
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3 cloves of garlic
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1 onion
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2 tbsp of oil
