Theory

Theory China food

09/03/2022

Ingredients
For the marinade
3 cloves garlic, crushed
2 tsp coriander root, chopped
2 tsp light soy sauce
1 tsp sugar
4 tbsp groundnut oil
1 tsp sesame oil
For the bean curd
1 packet firm tofu (bean curd), cut in half horizontally, then each piece cut into 8 triangles (16 triangles in total)
6 tbsp groundnut oil
150ml/5fl oz vegetable stock
2 tbsp light soy sauce
1 tbsp tomato purée
1 tbsp rice or white wine vinegar
1 heaped tsp arrowroot
1 tsp coarsely ground black pepper
2 tsp sesame oil
For garnish:
½ cucumber, halved and sliced thinly
4 spring onions, shredded
Method
To make the marinade, grind all the ingredients together in a pestle and mortar to form a paste.
Place the beancurd triangles in a flat dish and cover with the marinade. Leave for at least 30 minutes (or overnight).
Heat the oil and fry the marinated beancurd until golden brown on both sides. Remove from the pan and drain on kitchen paper.
Tip out any excess oil remaining in the pan, then place the vegetable stock, soy sauce, tomato purée and vinegar into the pan together with the arrowroot which should be made into a paste with a little water. Bring to the boil, stirring to thicken, and return the beancurd to the pan to heat through.
Remove the pan from the heat and stir in the black pepper and sesame oil.
Tranfer to a serving dish and garnish with cucumber and spring onions.

09/03/2022

Ingredients
For the black pepper beef
1 tbsp light soy sauce
2 tbsp dry sherry
2 garlic cloves, peeled, finely chopped
1 tbsp freshly cracked black pepper
1 tbsp cornflour
500g/1lb 2oz beef fillet, finely sliced
2 tbsp vegetable oil
2 red peppers, seeds removed, finely sliced
2 tbsp oyster sauce
1 tbsp dark soy sauce
1 tbsp sesame oil
50-75ml/2-3fl oz water
For the egg fried rice
2 tbsp groundnut oil
200g/7oz basmati rice, cooked according to packet instructions, drained and cooled completely
2 large free-range eggs, lightly beaten
2 tsp sesame oil
4 spring onions, finely sliced
3 tbsp finely chopped fresh coriander leaves
How-to-videos
Method
For the black pepper beef, whisk together the light soy sauce, dry sherry, garlic, cracked black pepper and cornflour in a bowl. Add the beef slices and stir well to coat the beef in the marinade. Cover and set aside in the fridge to marinate for at least 30 minutes.
At the end of the marinating time, remove the beef from the marinade (discard the marinade). Heat a wok until nearly smoking, then add the vegetable oil and beef. Stir fry for 1-2 minutes, or until just browned all over. Remove the beef from the wok and set aside.
Add the peppers to the wok and stir fry for 1-2 minutes, then add the oyster sauce, dark soy sauce, sesame oil and water. Cook for one minute, then return the beef to the wok and stir fry for a further minute. Keep warm.
For the egg fried rice, heat a clean wok until hot and add the oil. Add the cooked, cooled rice and stir fry for 2-3 minutes to heat through.
Lightly mix the beaten eggs and sesame oil together, then pour over the rice. Continue to stir fry for 2-3 minutes, breaking up any large lumps of egg and rice with a wooden spoon, until the egg is set. Season, to taste, with salt and freshly ground black pepper, then stir in the spring onions and coriander.
To serve, spoon the black pepper beef onto serving plates and pile the egg fried rice alongside.

IngredientsFor the golden tofu400g/14oz firm tofu, drained, patted dry and cut into 2cm/1in cubes120g/4½oz cornflour2 pi...
09/03/2022

Ingredients
For the golden tofu
400g/14oz firm tofu, drained, patted dry and cut into 2cm/1in cubes
120g/4½oz cornflour
2 pinches sea salt
2 pinches ground white pepper
pinch dried chilli flakes
300ml/10fl oz rapeseed oil, for frying
For the saucy stir-fry
1 pack Taiwanese ‘Dao Shiow Mein or any other wide noodles
1 tbsp rapeseed oil
5 garlic cloves, finely chopped
1 tbsp peeled and freshly grated ginger
1 medium red chilli, seeds removed, finely chopped
1 bird’s-eye chilli, seeds removed, finely chopped (optional)
1 tbsp fermented salted black beans, rinsed and crushed
1 tbsp yellow bean paste (or miso paste)
1 tbsp Shaoxing rice wine (or dry sherry)
2 green peppers, cut into 15mm pieces
350ml/12fl oz vegetable stock
1 tbsp dark soy sauce
1 tbsp light soy sauce
2 tbsp cornflour
To serve
1 red chilli, thinly sliced
1–2 tbsp soy sauce
4 spring onions, thinly sliced
Recipe tips
Method
To make the golden tofu, mix together the cornflour, sea salt, white pepper and dried chilli flakes ingredients in a bowl. Drop the tofu pieces into the spiced cornflour mixture and gently toss so that all the pieces are coated completely.
Pour the rapeseed oil into a heavy-bottomed pan and heat to 180C, or until a cube of bread turns golden brown in 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Gently add the tofu pieces to the hot oil. If your pan is large enough you can add it all in one go and shallow fry for 3-4 minutes, or until golden-brown and crispy. Carefully remove and drain on kitchen paper. Don't worry if some of the pieces stick together.
To make the saucy stir fry, cook the noodles in a large pan of boiling water for 3–5 minutes, then drain and rinse them in cold water to stop them cooking. Set aside for later.
Place a wok over a high heat and add the rapeseed oil. When the oil starts to smoke, add the garlic, ginger and chillies and stir-fry for a few seconds. Add the black beans and yellow bean paste (or miso) and stir quickly, then pour in the rice wine (or sherry) and the green peppers and stir-fry for a further minute. Add the stock and bring to the boil. Season with the 2 types of soy sauce.
Mix together the cornflour with 4 tablespoons of cold water in a small bowl. Add this to the stir-fry and stir to thicken. Gently add the cooked noodles and toss to coat. Lastly add the golden tofu and gently toss to coat, keeping the ingredients moving in the wok for a further minute.
To serve, put the red chilli in a small bowl with the soy sauce. Divide the tofu noodles between 4 bowls, garnish with the spring onions and serve with the soy sauce chillies. Serve immediately.

Ingredients100ml/3½fl oz double cream4-6 tbsp almond butter4 tbsp blueberry conserve4 pancakes, to serveMethodWhip the c...
07/03/2022

Ingredients
100ml/3½fl oz double cream
4-6 tbsp almond butter
4 tbsp blueberry conserve
4 pancakes, to serve
Method
Whip the cream until soft peaks form when the whisk is removed.
Dribble the almond butter and blueberry conserve over the pancakes. Top with dollops of whipped cream and enjoy!

Ingredients2 free-range eggs5 tbsp milk150g/5oz self-raising flour2 tbsp caster sugarpinch salt85g/3oz dark chocolate ch...
07/03/2022

Ingredients
2 free-range eggs
5 tbsp milk
150g/5oz self-raising flour
2 tbsp caster sugar
pinch salt
85g/3oz dark chocolate chips
sunflower oil, for frying
butterscotch ice cream, to serve
maple syrup or clear honey, to serve
Recipe tips
Method
Whisk together the eggs and milk in a large bowl or jug. Place the flour, sugar and salt in a separate large bowl, then make a well in the centre. Pour in the liquid and beat with a hand whisk until smooth. Stir in the chocolate chips.
Heat a splash of oil in a non-stick frying pan. Add spoonfuls of the mixture to the hot pan and cook for 1–2 minutes on each side until puffed and golden.
Stack and serve with a scoop of butterscotch ice cream and a drizzle of maple syrup.

Address

Kyiv
01001

Opening Hours

Monday 11:00 - 23:00
Tuesday 11:00 - 23:00
Wednesday 11:00 - 23:00
Thursday 11:00 - 23:00
Friday 11:00 - 23:00
Saturday 11:00 - 23:00
Sunday 11:00 - 23:00

Telephone

+380443900901

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