http://www.chinghehuang.com/

http://itunes.apple.com/us/app/chinese-food-in-minutes/id374143443?mt=8&ign-mpt=uo%3D6

http://www.amazon.co.uk/Ching-He-Huang/e/B0034NOWOK/ref=ntt_athr_dp_pel_pop_1

Ching makes an orange peel marinade for beef; dried tangerine or orange peel is used in many Sichuan stocks and marinades to enhance the flavour of the dish
Ingredients
For the beef
1 tbsp Shaoxing rice wine or dry sherry
2 tbsp light soy sauce
2 tbsp clear honey
4 tbsp orange juice
pinch ground white pepper
2 beef fillet steaks
1 tbsp groundnut oil
100g/3½oz fresh shiitake mushrooms, sliced
To serve
mixed salad leaves
1 orange, peeled and segmented
1 spring onion, finely sliced (optional)

Method
1. For the marinade, place the rice wine, soy sauce, honey, orange juice and ground white pepper into a large bowl and whisk well to combine. Add the beef steaks, cover the bowl with cling film and leave to marinate for 10-15 minutes in the fridge.
2. Heat a wok until smoking and add the groundnut oil, then add the steaks, reserving the marinade. Fry for 1-2 minutes on each side for rare, 2-3 minutes for medium, or longer for well-done. Transfer the steaks onto two serving plates, cover with foil and leave to rest for five minutes.
3. Pour the reserved marinade into the wok and cook over a high heat for 30 seconds, or until the sauce is sticky.
4. Add the shiitake mushrooms to the wok and cook for 3-4 minutes, or until the mushrooms are softened. Add a splash of water to help create some steam to cook the mushrooms.
5. To serve, remove the foil from the plates and spoon the mushrooms alongside the steaks. Garnish with the orange segments and spring onion, if using, and serve with mixed salad leaves.

Duration : 0:5:35

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Duration : 0:2:4

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Tropical Storm Agatha barreled through the country last month, flooding farms and ruining a year’s harvest.

The storm only exacerbated a food crisis in the Central American country.

The World Food Programme says close to a million Guatemalans live in hunger or fear of starvation. That’s about seven per cent of the population.

More than 20 per cent of Guatemalans are undernourished as are nearly 50 per cent of children under the age of five.

But since Tropical Storm Agatha wiped out crops across the country, food insecurity has become more acute.

Al Jazeera’s David Mercer reports from San Miguel Escobar, Guatemala.

Duration : 0:2:8

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Duration : 0:1:3

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http://www.chinghehuang.com/

http://itunes.apple.com/us/app/chinese-food-in-minutes/id374143443?mt=8&ign-mpt=uo%3D6

http://www.amazon.co.uk/Ching-He-Huang/e/B0034NOWOK/ref=ntt_athr_dp_pel_pop_1

Ching makes her noodle soup against the clock – can she make it in the same time it takes to prepare a instant noodle soup?
Ingredients
For the soup
1 tbsp groundnut oil
2.5cm/1in piece fresh root ginger, peeled and thinly sliced
2 handfuls fresh shiitake mushrooms, sliced
1 red chilli, de-seeded, finely chopped
1 tbsp Shaoxing rice wine or dry sherry
700ml/1 pint 5fl oz vegetable stock
220g/8oz canned bamboo shoots, drained and rinsed
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp Chinese black rice vinegar or balsamic vinegar
pinch ground white pepper
1 tbsp cornflour mixed with 2 tbsp cold water
For the noodle ‘pot’
200g/7oz cooked egg noodles
2 small handfuls beansprouts
8 baby sweetcorn, sliced
1 spring onion, sliced
100g/3½oz cooked chicken, shredded

Method
1. For the soup base, heat the oil in a wok, then fry the ginger and shiitake mushrooms for 2-3 minutes, or until softened. Add the chilli, Shaoxing rice wine, vegetable stock, bamboo shoots and the seasonings. Bring to the boil, then add with the cornflour paste, stirring well, until thickened. Keep warm over a low heat.
2. For the noodle pot, layer the cooked egg noodles, beansprouts, sliced baby corn and spring onions in a plastic pot or serving bowl. Top with shredded chicken, then spoon the soup over the ingredients. Give the noodle pot or bowl a good stir and serve immediately.

Duration : 0:5:13

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Duration : 0:7:0

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Duration : 0:0:47

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Duration : 0:4:58

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Duration : 0:8:11

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Recipes featured in this episode: Pan Seared Rib Eye.

Duration : 0:10:25

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