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Cambodian Chicken with Young Ginger Recipe Ginger plays a big role in Cambodian cooking, particularly in the stir- fried dishes. Whenever possible, the juicier and more pungent young ginger is used. This is a simple, easy to prepare and a delicious way to cook chicken, pork or beef. Ingredients: (Serves 4) 30 ml/2 tablespoons groundnut (peanut) oil 3 garlic cloves, finely sliced in strips 50 g/2 oz fresh young root ginger, finely sliced in strips 2 Thai chilies, seeded and finely sliced in strips 4 chicken breasts, skinned and cut into bite-size chunks 30 ml/2 tablespoon tuk prahoc (a pungent fermented fish sauce) 10 ml/2 teaspoons sugar 1 small bunch coriander (cilantro) stalks removed, roughly chopped Ground black pepper Jasmine rice and crunchy salad or baguette, to serve Method: 1. Heat a wok or heavy pan and add the oil. Add the garlic, ginger and chilies, and stir-fry until fragrant and golden. Add the chicken and toss it around the wok for 1-2 minutes...

Mongolian Lamb Recipe Preparation time: 15 minutes + 1 hour marinating Total cooking time: 15 minutes Serves: 4 Ingredients: 1 kg (2lb) lamb fillets 2 cloves garlic, crushed 1 tablespoon grated fresh ginger 1 tablespoon hoisin sauce 1 tablespoon sesame oil 1 tablespoon sesame seeds 2 tablespoons peanut oil 4 onions, cut into wedges 3 teaspoons cornflour 3 tablespoons soy sauce 1/4 cup (60 ml) sherry Method: Trim the meat of any excess fat and sinew and slice it across the grain into thin slices. Combine the garlic, ginger, hoisin sauce and sesame oil in a bowl, add the meat and stir to coat. Cover and refrigerate for 1 hour. Toast the sesame seeds in a dry pan over medium heat for 3 to 4 minutes, shaking the pan gently, until the seeds are golden brown; remove from the pan immediately to prevent burning. Heat the peanut oil in a wok or heavy-based frying pan; add the onion and stir fry over medium heat for 10 minutes or until soft and golden brown. Rem...

One of the most popular Indian/Pakistan chicken dish which is cooked in a clay oven called a tandoor, and this is extremely popular in the West and appears on the majority of the restaurant menus. Though the authentic tandoori flavor is very difficult to achieve using the conventional ovens, this version still makes a very tasty dish. Ingredients: (Serves 4) 4 chicken quarters 175 ml/6 fl oz/ 0.75 cup natural (plain) low-fat yogurt 1 teaspoon garam masala 1 teaspoon ginger pulp 1 teaspoon garlic pulp 1.5 teaspoon chili powder 1/4 teaspoon turmeric 1 teaspoon ground coriander 1 tablespoon lemon juice 1 teaspoon salt Few drops red food coloring 2 tablespoons corn oil Garnish: Mixed salad leaves Lime wedges 1 tomato, quartered Method: 1. Skin, rinse and pat dry the chicken quarters. Make 2 slits into the flesh of each piece, place in a dish and set aside. 2. Mix together the yogurt, garam masala, ginger, garlic, chili powder, turmeric, ground coriander, lemon juice, salt, red ...

Five Minute Lasagna Serves 6 No kidding?this takes just five minutes to put together! 1 (26 ounce) jar spaghetti sauce (your favorite) 1 (30 ounce) bag frozen large cheese ravioli, not thawed 1 (10 ounce) package frozen spinach, thawed and drained (optional) 1 (8 ounce) package mozzarella, shredded 1/2 cup Romano cheese, grated Preheat oven to 350 degrees. Lightly grease a 13-x-9-inch baking dish and spoon in about 1/3 of the sauce. Arrange 12 of the raviolis on top; then evenly lay all the spinach over the top of the raviolis. Top that with half of each cheese. Now cover with another layer of raviolis, the remaining sauce and the remaining cheese. Tent with foil (don't let cheese touch the foil or it will stick) and bake 25 minutes; then uncover it and bake for 5 to 10 minutes more until bubbly.

Steamed Fish with Ginger Recipe Serves: 4 Preparation Time: 45 minutes Cooking Time: 10 minutes Ingredients: 1 x 750 g snapper, cleaned and scaled 2 tablespoons finely grated ginger 2 teaspoons dry sherry 2 tablespoons soy sauce 2 tablespoons peanut oil 2 teaspoons sesame oil 2 spring onions, finely sliced diagonally 1/2 cup pine nuts, toasted 1 rasher bacon, diced and cooked until crisp, optional Method: Wash the snapper, removing any remaining loose scales. Pat dry with absorbent paper. Place fish on a large heatproof dish; sprinkle with ginger, sherry and soy. Leave 30 minutes in the refrigerator. Place a round cake-cooking rack in a wok and balance the dish on it. Carefully pour 6 to 8 cups of boiling water into the wok. Cover the wok and steam the fish over a rolling boil for 10 minutes. Test for doneness by flaking a little flesh from the thickest part of the fish with a fork. It is ready when it flakes easily and is milky white. Turn off heat and keep dish covered. Heat t...