11.10.2012

FRUIT  SALSA


Servings : 4
Time Preparation : 10 minutes

Ingredients :

2 Kiwi, peeled and diced
1 mango, peeled and diced
1/2 papaya, peeled and diced
2 tbs chopped fresh mint
1/2 cup orange juice

How To cook :

Combine kiwi, mango, papaya, mint and orange juice in a large bowl.
Refrigerate for up to 1 hour before serving.

11.08.2012


Stir-Fried Mussel with Chili, Garlic and Basil


Servings : 4
Time Preparation : 25 minutes

Ingredients :

500g mussel, scrubbed, beard removed
7 fresh chillies, chopped
5 cloves garlic, chopped
1 tbs chopped coriander root
3 tbs vegetable oil
2 tbs oyster sauce
1 tbs fish sauce
125 ml chicken  stock
4 tbs chopped basil or coriander leaves

How To Cook :
1. Pound chillies, garlic and coriander root in a mortar or process to a rough paste in a food processor.
2. Stir-fry paste with oil in a wok or frypan over medium heat until flavours blend well. Stir in oyster
   and fish sauce, add mussel, water and stock.
3. Cover and simmer for 10 minutes until mussel open and are cooked.
   Taste to see if extra fish sauce or water is needed to balance flavours. Stir in some basil.
4. Remove from heat. Arrange mussel on platter or shallow bowl. Pour sauce over them and serve with rice and salad

11.07.2012

Whole Fish in Red Curry Sauces  with Lime Leaves


Servings : 2
Time Preparation : 30 minutes


Ingredients :

650 g whole bream or similar fish
250 ml vegetable oil (reserve 1 tbs for stir-frying curry paste)
1 1/2 tbs red curry paste
1 fresh red chilli, seeded, finely sliced
6 lime leaves
250 ml coconut milk
1 tbs fish sauce
1 tsp sugar

How To Cook :

1. Wash, pat dry and trim fish by cutting off sharp spikes. Scores both sides with a fork.
2. Heat oil in a wok over medium heat. Cook fish until golden on one side.
3. Lower heat. Using two tongs, gently turn fish over. Turn up heat again to cook other side until golden        ( about 5 minutes each side). Using tongs again, lift fish gently onto a serving plate.
4. In the wok, gently stir-fried red curry paste, chilli and lime leaves in remaining 1 tbs of oil. Add coconut milk, fish sauce and sugar. Simmer for about 5 minutes.
5. Pour sauce over fish. Serve with rice.

11.06.2012

LEMON CHICKEN


Servings :  4
Time Preparation :  20 minutes

Ingredients :

1 kg Chicken breast
2 egg
1 tsp salt
1/2 tsp MSG
1 tbsp sesame oil
1/4 cup cornstarch
oil for frying

For the sauce :
1 tsp salt
1 tsp sugar
1 tbsp sesame oil
1 tbsp lemon juice
1 tbsp cornstarch
1 lemon for decoration

How To cook :

1. Beat the egg lightly wit salt, msg and sesame oil. Cut the chicken horizontally in half and dip in the egg mixture to coat all over, coat with the cornstarch and semi deep fry in the wok or deep-fryer for 6-7 minutes once the oil has reaches 290"F.
2. Remove from the oil, draining well and cut into pieces, measuring 2 1/2 X 3/4 inch: place these on a heated serving plate.
3. Make the sauce :
   Heat the sesame oil with the salt, sugar and lemon juice, stirring well. Mix the cornstarch or alternative  thickening agent with a little cold water and stir into the sauce; cook for few minutes longer and sprinkle all over the chicken pieces.
4.Decorate with lemon wedges if wished or arrange thin slices lemon between the chicken pieces.

11.01.2012

CANTONESE FRIED RICE


Servings : 2
Preparation Time : 45 minutes

Ingredients :

1 cup long-grain rice
5 dried tung ku (dong gu) mushroom
2 eggs
oil for frying
1/3 cup peas
1/2 cup shelled small shrimp
2 scallions
10 oz chicken breasts
6 tbsp oil
pinch sugar
2 1/2 tbsp soy oil
1 tbsp sesame oil
2 1/2 tsp cornstarch
1 egg white
generous pinch freshly ground white pepper
pinch salt
2 1/2 tbsp rice wine
oil for frying

How To cook :
1. Boil the rice. Drain off any remaining moisture and leave to cool. Soak the mushroom iin warm water for 20 minutes.  Beat the 2 eggs lightly together, pour into oiled lightly wok or skillet, and cook as thin omelet. Leave to cool.  Cook the peas until tender in boiling salted water. Drain. Slice the scallions into thin round. Cut the meat into very small cubes.  Drain the mushroom, cut off their stalks, dice the caps, and mix with the sugar, soy sauce and sesame oil.
2. Beat the egg white until frothy and stir in the cornstarch. Use half this mixture to mix with the shrimp, drain of excess, and fry them in hot oil in the wok or skillet until golden brown. Removed with a slotted ladle, draining well. Repeat this operation with the other half of the egg white mixture and the chicken cubes. Cut the omelet into small square.
3. Heat 6 tbso oil in the wok and fry the chicken over fairly high heat.  Add the mushroom, scallions, peas and after few minutes of stirring and turning, the shrimp, omelet and finaly the rice.Stir-fry for few minutes. Season with salt and pepper, add the rice wine and continue stir-frying over high heat until all the wine has evaporated. Serve.