Cooking with tea!

Sarah from Simply Cooked was our November Daring Cooks’ hostess and she challenged us to create something truly unique in both taste and technique! We learned how to cook using tea with recipes from Tea Cookbook by Tonia George and The New Tea Book by Sara Perry.

I made a chicken stir-fry using a lemongrass & ginger tea as part of the marinade for the chicken and for the sauce to coat the stir-fry. I added carrots, red capsicum, broccoli, mushrooms and green beans and combined the tea with some soy sauce, chilli, garlic, ginger and shallots.

The flavour combinations worked quite nicely and made a perfect mid-week dinner for this warmer weather we've been experiencing lately. Thanks Sarah :)

Time to make Moo Shu - Daring Cooks

The October Daring Cooks’ Challenge was hosted by Shelley of C Mom Cook and her sister Ruth of The Crafts of Mommyhood. They challenged us to bring a taste of the East into our home kitchens by making our own Moo Shu, including thin pancakes, stir fry and sauce.

 

Moo Shu is generally made with pork for the protein along with cabbage, green onions, bamboo shoots and wood ears(fungus).
I made Moo Shu prawns for the challenge and it was delicious! The whole family loved it and we ate all the pancakes! I didnt get the best pictures because they were messy & hard to photograph but i think the proof is in tasting them!

I added red capsicum along with carrot , zucchini and red cabbage to the mixture for a bit of colour and added nutrition. The hoisin sauce i made with peanut butter but i think next time id try it with the black bean paste as i didnt particularly like it on its own, it tasted fine all together though.

I also loved the pancake cooking process, which involved rolling 2 balls of the dough out on top of each other, cooking them & then separating them - i was truly amazed at how well it worked!

Thanks so much for a really fun challenge!!