Stir-fry Shredded Chicken Breast
Saturday, May 27, 2006
Fried Crisp 'Wantan' & Stir-fry Shredded Chicken Breast
Fried Crisp Wantan
Tuesday, May 23, 2006
BeiQi Soup, Si Quan Soup, Fermented Pork with Brown rice beehoon, Stew Mei Cai with chicken
Bei Qi Red Dates with Brown Rice Drink
Si Quan Da Pu Tang (Ten Treasure Herbs Soup)
Fermented Rice Shredded Pork with Brown Rice Beehoon Soup
Stew Preserved veg (mei cai) with chicken
Ingredients:
800gm chicken (chop into 4 pieces)
1 tsp light soy sauce
1 tsp dark soy sauce
1 pinch of pepper
1 tsp sesame oil
500gm of preserved vegetable (sweet mei cai in pkt form)- washed & drained dry then chopped into small pieces
Seasoning:
600ml water
2 tsp dark soy sauce
Thickening
2 tsp cornflour
5 tsp water
4 tsp cooking oil
20 gm ginger - sliced
1 tsp chilli (fresh chillies)
Method:
1. Marinade the chicken with light & dark soy sauce, pepper and stir well. then add sesame oil
2. Mix them well and put a aside for 30 mins.
3. After 30 mins, heat up the wok, once wok is hot, put in 2 cups of oil for deep frying chicken
4. Oil hot, put in the chicken parts to deep fry until slight golden brown, (but not well-cooked), remove.
5. With no oil in wok, heat up the wok, put in the chopped mei cai to fry, until dry which do not have much water content.
6. Once mei cai abit loosen, add 2 tbsp of oil to fry , add ginger to fry at one-side until fragrant. Add fresh chopped chillies, water then dark soy sauce - for coloring, let it boil, once boiled, off fire.
7. Put in the deepfried chicken on a plate then put the cooked mei cai on top, then bring to steam for 2 to 3 hours.
8. After 2 - 3 hours, scoop up the chicken on a plate.
9. Prepare thickening, bring the gravy from the steaming plate to boil, once it boiled got bubble, reduce to low fire, put in thickening to stir, and mix well.
10. Once its thicken, see bubble, remove, pour over the place of chicken
11. Ready to serve.
Si Quan Da Pu Tang (Ten Treasure Herbs Soup)
Fermented Rice Shredded Pork with Brown Rice Beehoon Soup
Stew Preserved veg (mei cai) with chicken
Ingredients:
800gm chicken (chop into 4 pieces)
1 tsp light soy sauce
1 tsp dark soy sauce
1 pinch of pepper
1 tsp sesame oil
500gm of preserved vegetable (sweet mei cai in pkt form)- washed & drained dry then chopped into small pieces
Seasoning:
600ml water
2 tsp dark soy sauce
Thickening
2 tsp cornflour
5 tsp water
4 tsp cooking oil
20 gm ginger - sliced
1 tsp chilli (fresh chillies)
Method:
1. Marinade the chicken with light & dark soy sauce, pepper and stir well. then add sesame oil
2. Mix them well and put a aside for 30 mins.
3. After 30 mins, heat up the wok, once wok is hot, put in 2 cups of oil for deep frying chicken
4. Oil hot, put in the chicken parts to deep fry until slight golden brown, (but not well-cooked), remove.
5. With no oil in wok, heat up the wok, put in the chopped mei cai to fry, until dry which do not have much water content.
6. Once mei cai abit loosen, add 2 tbsp of oil to fry , add ginger to fry at one-side until fragrant. Add fresh chopped chillies, water then dark soy sauce - for coloring, let it boil, once boiled, off fire.
7. Put in the deepfried chicken on a plate then put the cooked mei cai on top, then bring to steam for 2 to 3 hours.
8. After 2 - 3 hours, scoop up the chicken on a plate.
9. Prepare thickening, bring the gravy from the steaming plate to boil, once it boiled got bubble, reduce to low fire, put in thickening to stir, and mix well.
10. Once its thicken, see bubble, remove, pour over the place of chicken
11. Ready to serve.
Sunday, May 21, 2006
Preparing Sushi Rice (Shari or Sushi Meshi)
Preparing Sushi Rice (Shari or Sushi Meshi)
(http://www.rain.org/~hutch/rice.html)
Rice cooked for sushi should be slightly harder in texture than for other dishes. You will need approximately one cup of cooked rice for each roll. It is easier and better to make too much rice than too little. Every recipe for sushi rice is different, but they all work. You might find a recipe on the bottle of rice vinegar, on the bag of rice, or on the package of nori.
Most recipes call for rinsing the raw rice until the water runs clear, but I often neglect this. The reason it is rinsed first is to remove talc from the rice. Most rice seems to be coated now with some sort of cereal starch, rather than talc, so rinsing could be omitted. They also suggest letting the rinsed rice drain in a colander, or zaru, for 30-60 minutes. It's up to you. Just promise me one thing -- that you will not use instant rice, converted rice, or brown rice. The rice you use should be short-grained rice, preferably Cal-Rose.
A fairly consistent recipe is to use equal amounts of rice and water, which will make the same number of cups of rice as the total of the rice and water. Another book mentions adding water until it is one inch above the rice, but I would go with the one-to-one ratio. The rice and water are brought to a quick boil, boiled for 1 minute, covered, simmered for 20 minutes, and let stand for 10 minutes after removing from the heat. It is optional to add a piece of kombu to the water and rice while it is brought to a boil, then removed. Another option is to add a few drops of sake or mirin to the water, but it will make little difference when the vinegar is added afterward.
Put the hot rice in a large bowl and pour sushi vinegar evenly over the surface of the rice, mixing it into the rice with quick cutting strokes. You should use one tablespoon of vinegar per cup of rice. Fan the rice at the same time to cool the rice quickly. What I often do is pour the vinegar into the pan and stir it in, then spread the rice out on aluminum foil on a cookie sheet to cool. If you are keeping track of the terminology, a hangiri, handai, or sushi oke is a rice cooling tub, and a uchiwa is a rice cooling fan.
If you cannot find sushi vinegar, you can make your own. To make sushi vinegar, combine 1/3 cup white vinegar, 2 tablespoons sugar, 1-1/2 teaspoons salt, and a dash of MSG (optional) in a small saucepan. Bring to a boil, stir to dissolve everything, and remove from heat.
(http://www.rain.org/~hutch/rice.html)
Rice cooked for sushi should be slightly harder in texture than for other dishes. You will need approximately one cup of cooked rice for each roll. It is easier and better to make too much rice than too little. Every recipe for sushi rice is different, but they all work. You might find a recipe on the bottle of rice vinegar, on the bag of rice, or on the package of nori.
Most recipes call for rinsing the raw rice until the water runs clear, but I often neglect this. The reason it is rinsed first is to remove talc from the rice. Most rice seems to be coated now with some sort of cereal starch, rather than talc, so rinsing could be omitted. They also suggest letting the rinsed rice drain in a colander, or zaru, for 30-60 minutes. It's up to you. Just promise me one thing -- that you will not use instant rice, converted rice, or brown rice. The rice you use should be short-grained rice, preferably Cal-Rose.
A fairly consistent recipe is to use equal amounts of rice and water, which will make the same number of cups of rice as the total of the rice and water. Another book mentions adding water until it is one inch above the rice, but I would go with the one-to-one ratio. The rice and water are brought to a quick boil, boiled for 1 minute, covered, simmered for 20 minutes, and let stand for 10 minutes after removing from the heat. It is optional to add a piece of kombu to the water and rice while it is brought to a boil, then removed. Another option is to add a few drops of sake or mirin to the water, but it will make little difference when the vinegar is added afterward.
Put the hot rice in a large bowl and pour sushi vinegar evenly over the surface of the rice, mixing it into the rice with quick cutting strokes. You should use one tablespoon of vinegar per cup of rice. Fan the rice at the same time to cool the rice quickly. What I often do is pour the vinegar into the pan and stir it in, then spread the rice out on aluminum foil on a cookie sheet to cool. If you are keeping track of the terminology, a hangiri, handai, or sushi oke is a rice cooling tub, and a uchiwa is a rice cooling fan.
If you cannot find sushi vinegar, you can make your own. To make sushi vinegar, combine 1/3 cup white vinegar, 2 tablespoons sugar, 1-1/2 teaspoons salt, and a dash of MSG (optional) in a small saucepan. Bring to a boil, stir to dissolve everything, and remove from heat.
Stuffed Fried Bean Curd Bags (Inarizushi)
Stuffed Fried Bean Curd Bags (Inarizushi)
(http://www.rain.org/~hutch/rice.html)
The package should have directions on it. If it doesn't, try this.
Prepare the fried bean curd by pouring boiling water over them to remove excess oil. A package is assumed to contain 10 sheets of the aburage.
Cut into halves and pull open the center of the pieces, making bags. (Yes, this is like preparing pita bread.)
In a saucepan, combine 2/3 cup dashi broth, 3 tablespoons soy sauce, 2 tablespoons sugar, 1 tablespoon sake, and ¼ teaspoon MSG. Bring to a boil and simmer the bean curd bags for 10 to 15 minutes until the liquid is almost absorbed.
Remove from heat, drain and cool. Press out remaining liquid with a clean cloth.
Add 2 teaspoons of heated sesame seeds to the sushi rice, and/or add small pieces of mushroom, carrot, dried gourd or other vegetables cooked in the same liquid as the bean curd.
Fill the bags with the rice mixture and roll the top of the bean curd over the rice to enclose it.
(http://www.rain.org/~hutch/rice.html)
The package should have directions on it. If it doesn't, try this.
Prepare the fried bean curd by pouring boiling water over them to remove excess oil. A package is assumed to contain 10 sheets of the aburage.
Cut into halves and pull open the center of the pieces, making bags. (Yes, this is like preparing pita bread.)
In a saucepan, combine 2/3 cup dashi broth, 3 tablespoons soy sauce, 2 tablespoons sugar, 1 tablespoon sake, and ¼ teaspoon MSG. Bring to a boil and simmer the bean curd bags for 10 to 15 minutes until the liquid is almost absorbed.
Remove from heat, drain and cool. Press out remaining liquid with a clean cloth.
Add 2 teaspoons of heated sesame seeds to the sushi rice, and/or add small pieces of mushroom, carrot, dried gourd or other vegetables cooked in the same liquid as the bean curd.
Fill the bags with the rice mixture and roll the top of the bean curd over the rice to enclose it.
Sushi Rice
Ingredient
3 cups of rice (cal-rose)
3 cups of water
1 pkt of nori, toasted seaweed sheets (10 pieces)
4 1/2 tbsp vinegar (mitsukan - for sushi seasoning)
1 tube of wasabi (japanese horseradish mustard)
Ingredients (cut into strip)
1 piece of kampyo (seasoned japanese gourd (dark yellow)
1 piece of kappa (European cucumber - yellow)
1 piece of zuuchini (Japanese cucumber - green)
2 pieces of japanese imitation crab sticks
2 pieces of carrot
Sushi egg
2 eggs
2 tbs sugar
1/4 tsp salt
2 tsp flour
Mix ingredients and fry in a big pan so that it's flat and thinish.
Cool, cut into strips and add to Sushi.
Prawn
300gm of prawn (de-shelled)
Devein the prawn, use a toothpick to poke inside the prawn, then send to cook in boiling water, once it turn red, put in soak water until cold. Cut the prawn into half, keep the prawn tail
Method (Preparing sushi rice)
1. Wash & drain rice, soak in water for 30 min.
2. After 30 min, bring the rice + water to steam for 15 mins.
3. After 15 mins, let it stand for 10 mins covered, after removing from heat.
4. Put the hot rice on a large tray, and pour sushi vinegar evenly over the surface of the rice, mixing it into the rice with quick cutting strokes. You should use one tablespoon of vinegar per cup of rice. Fan the rice at the same time to cool the rice quickly. What I often do is pour the vinegar into the pan and stir it in, then spread the rice out on aluminum foil on a cookie sheet to cool.
If you cannot find sushi vinegar, you can make your own. To make sushi vinegar, combine 1/3 cup white vinegar, 2 tablespoons sugar, 1-1/2 teaspoons salt, and a dash of MSG (optional) in a small saucepan. Bring to a boil, stir to dissolve everything, and remove from heat. (http://www.rain.org/~hutch/rice.html)
5. for prawns - put rice on wet hand then put in plastic bag, squeeze it then become a bit oval shape, put wasabi on top, follows by prawn.
6. for wrapping - use roasted seaweed, see the shiny below, Place a square of plastic wrap on between the nori and the bamboo mat when making rolls. This will keep the rice and messy ingredients out of the mat and make it last longer. (Washing a bamboo mat is NOT recommended, it warps when it dries.) Peel the plastic wrap back with the mat as you roll. When you are finished, wrap the roll in the plastic wrap and put the roll in the refrigerator. When you are finished making several rolls and are ready to serve them, unwrap them and slice them witn moist knife.(http://www.rain.org/~hutch/hints.html)
7. Place the nori on a sheet of plastic wrap on top of the bamboo mat, to keep the ingredient and rice out of the mat. Slowly fold the mat over, tucking the end of the nori to start a roll. (Keep lifting up the mat and plastic wrap as you go.) Lessen the pressure slightly to straighten out the roll, if needed. Then continue rolling with medium pressure.
8. Remove roll from mat and cut into 6 or 8 even pieces. Important Tip: Keep the knife very moist to prevent sticking, remoistening before each cut. First cut the roll in half, then fold the two halves together and cut into thirds (6 pieces) or quarters (8 pieces).
9. Tip: Sometimes, if the end pieces are quite uneven, the ends are cut off at the one-third point and stood on end. Then, the other section is cut in half at a slight angle. All pieces will then look more alike when stood on end.
10.The rice is spread over all of the roll, there is no uncovered edge as above. Then the nori is turned over onto the plastic wrap so it is rice-side down. The ingredients are placed on one edge and the roll is rolled as before. After rolling, the roll is rolled in toasted sesame seeds prior to cutting, or sesame seeds can be sprinkled on top after cutting. Optionally, flying fish roe can be used in place of the sesame seeds (it actually tastes better, but sesame seeds are easier to find).
3 cups of rice (cal-rose)
3 cups of water
1 pkt of nori, toasted seaweed sheets (10 pieces)
4 1/2 tbsp vinegar (mitsukan - for sushi seasoning)
1 tube of wasabi (japanese horseradish mustard)
Ingredients (cut into strip)
1 piece of kampyo (seasoned japanese gourd (dark yellow)
1 piece of kappa (European cucumber - yellow)
1 piece of zuuchini (Japanese cucumber - green)
2 pieces of japanese imitation crab sticks
2 pieces of carrot
Sushi egg
2 eggs
2 tbs sugar
1/4 tsp salt
2 tsp flour
Mix ingredients and fry in a big pan so that it's flat and thinish.
Cool, cut into strips and add to Sushi.
Prawn
300gm of prawn (de-shelled)
Devein the prawn, use a toothpick to poke inside the prawn, then send to cook in boiling water, once it turn red, put in soak water until cold. Cut the prawn into half, keep the prawn tail
Method (Preparing sushi rice)
1. Wash & drain rice, soak in water for 30 min.
2. After 30 min, bring the rice + water to steam for 15 mins.
3. After 15 mins, let it stand for 10 mins covered, after removing from heat.
4. Put the hot rice on a large tray, and pour sushi vinegar evenly over the surface of the rice, mixing it into the rice with quick cutting strokes. You should use one tablespoon of vinegar per cup of rice. Fan the rice at the same time to cool the rice quickly. What I often do is pour the vinegar into the pan and stir it in, then spread the rice out on aluminum foil on a cookie sheet to cool.
If you cannot find sushi vinegar, you can make your own. To make sushi vinegar, combine 1/3 cup white vinegar, 2 tablespoons sugar, 1-1/2 teaspoons salt, and a dash of MSG (optional) in a small saucepan. Bring to a boil, stir to dissolve everything, and remove from heat. (http://www.rain.org/~hutch/rice.html)
5. for prawns - put rice on wet hand then put in plastic bag, squeeze it then become a bit oval shape, put wasabi on top, follows by prawn.
6. for wrapping - use roasted seaweed, see the shiny below, Place a square of plastic wrap on between the nori and the bamboo mat when making rolls. This will keep the rice and messy ingredients out of the mat and make it last longer. (Washing a bamboo mat is NOT recommended, it warps when it dries.) Peel the plastic wrap back with the mat as you roll. When you are finished, wrap the roll in the plastic wrap and put the roll in the refrigerator. When you are finished making several rolls and are ready to serve them, unwrap them and slice them witn moist knife.(http://www.rain.org/~hutch/hints.html)
7. Place the nori on a sheet of plastic wrap on top of the bamboo mat, to keep the ingredient and rice out of the mat. Slowly fold the mat over, tucking the end of the nori to start a roll. (Keep lifting up the mat and plastic wrap as you go.) Lessen the pressure slightly to straighten out the roll, if needed. Then continue rolling with medium pressure.
8. Remove roll from mat and cut into 6 or 8 even pieces. Important Tip: Keep the knife very moist to prevent sticking, remoistening before each cut. First cut the roll in half, then fold the two halves together and cut into thirds (6 pieces) or quarters (8 pieces).
9. Tip: Sometimes, if the end pieces are quite uneven, the ends are cut off at the one-third point and stood on end. Then, the other section is cut in half at a slight angle. All pieces will then look more alike when stood on end.
10.The rice is spread over all of the roll, there is no uncovered edge as above. Then the nori is turned over onto the plastic wrap so it is rice-side down. The ingredients are placed on one edge and the roll is rolled as before. After rolling, the roll is rolled in toasted sesame seeds prior to cutting, or sesame seeds can be sprinkled on top after cutting. Optionally, flying fish roe can be used in place of the sesame seeds (it actually tastes better, but sesame seeds are easier to find).
Saturday, May 20, 2006
Fried Black Soya Bean Chicken & Stir Fry Pig Liver
Fried Black Soya Bean Chicken
Stir Fry Pig Liver with ginger & spring onion
Ingredient:
300gm Liver (sliced)
20gm Ginger (young type)
1 stalk of spring onion (cut into 3 inches size)
50gm Black Fungus (soaked weight) - soaked and strip
Seasoning for liver
1/2 tbsp light soya sauce
2 tsp cornflour
1/4 tsp pepper
1/2 tbsp ginger juice
1 tbps dark soya sauce
1 tbsp chinese wine (hua-tiao jiu)
Preparation & Cooking process:
1. Buying of liver must be smooth, no dot blood in the liver, smooth & powderly form.
2. Remove the white strip in the liver, cut into portion, then use the chopper to slice and lies flat, not too thin.
3. Wok hot, pour water in the wok to boil, put in sliced liver, off fire, scoop up and drain dry, then go thru tap water, then drain dry.
4. Prepare a bowl, add 1/2 tbsp light soya sauce, 1 tbsp dark soya sauce, 1/2 tbsp ginger juice, 1/2 tbsp hua tiao wine, stir well, pour in the cold liver to mix well, add in 2 tsp cornflour to mix, use chopstick to stir well. (tips: morning season, put in open air with net cover then at nite can cook for dinner, after seasoning cannot put in the fridge cos water will come out.)
5. Wok hot, add 1 - 2 tsp oil to fry black fungus, fry until color turn abit light, remove.
6. Add ginger strip to fry, add 1 tbsp oil to fry in low fire, fry until smell of ginger fragrant, turn high fire, put in spring onion, black fungus, add hua tiao wine, add liver cover for 1 min (let the liver absord the wine)
7. Open the cover, then fry until a bit sticky, add sesame oil and cover, off fire, rest for 1 min, open cover and scoop up to serve.
(ref: Mdm Ee's Home-cooking)
Stir Fry Pig Liver with ginger & spring onionIngredient:
300gm Liver (sliced)
20gm Ginger (young type)
1 stalk of spring onion (cut into 3 inches size)
50gm Black Fungus (soaked weight) - soaked and strip
Seasoning for liver
1/2 tbsp light soya sauce
2 tsp cornflour
1/4 tsp pepper
1/2 tbsp ginger juice
1 tbps dark soya sauce
1 tbsp chinese wine (hua-tiao jiu)
Preparation & Cooking process:
1. Buying of liver must be smooth, no dot blood in the liver, smooth & powderly form.
2. Remove the white strip in the liver, cut into portion, then use the chopper to slice and lies flat, not too thin.
3. Wok hot, pour water in the wok to boil, put in sliced liver, off fire, scoop up and drain dry, then go thru tap water, then drain dry.
4. Prepare a bowl, add 1/2 tbsp light soya sauce, 1 tbsp dark soya sauce, 1/2 tbsp ginger juice, 1/2 tbsp hua tiao wine, stir well, pour in the cold liver to mix well, add in 2 tsp cornflour to mix, use chopstick to stir well. (tips: morning season, put in open air with net cover then at nite can cook for dinner, after seasoning cannot put in the fridge cos water will come out.)
5. Wok hot, add 1 - 2 tsp oil to fry black fungus, fry until color turn abit light, remove.
6. Add ginger strip to fry, add 1 tbsp oil to fry in low fire, fry until smell of ginger fragrant, turn high fire, put in spring onion, black fungus, add hua tiao wine, add liver cover for 1 min (let the liver absord the wine)
7. Open the cover, then fry until a bit sticky, add sesame oil and cover, off fire, rest for 1 min, open cover and scoop up to serve.
(ref: Mdm Ee's Home-cooking)
Friday, May 19, 2006
Garlic Chicken, Dragon Phoenix Roll, Braised Scallop with vegetables
Sichuan Stage 2
Garlic Chicken with preserved veg (mei cai)
Dragon Phoenix Roll
Braised Scallop with vegetables
Garlic Chicken with preserved veg (mei cai)
Dragon Phoenix RollBraised Scallop with vegetables
Thursday, May 18, 2006
Restaurant cooking stage 1 @ 11/05/06 & 18/05/06
Crispy Beancurd wrapped with handmade popiah skin
Salted Bean Chicken
Sweet & Sour Pork
Restaurant cooking stage 1 @ 11/05/06
Prawn meat in Cauliflower
Stuffed Chicken Wing with Kai Lan
Fried Chicken Wing Balls
Wednesday, May 10, 2006
Soft Shell Crabs
Soft Shell Crabs
just brought 4 pieces of soft shell crab from my nearest ntuc @ frozen compartment @ the price of $5.50
This is how i cook the soft shell crab
1. wash it, then drain dry or use kitchen towel to dry them
2. season with 1 tsp hua tiao, 1/8 tsp pepper, 1/4 tsp salt, 1/2 tsp sugar
3. leave them aside for 10 mins or longer.
4. Prepare the flour: 4 tbsp cornflour, 1 tbsp rice flour, mix them well together without water.
5. Prepare wok to be heated up, once the wok is hot enuff, add in oil. wait for the oil to be heated up.
6. Dab the crab with the pre-mix flour both side then put in to deep fry, if the oil is too hot, off the fire, put in the crab.
7. Turn on the fire, to let it cooked, once see batter color, scoop up n leave aside.
8. When you hear noise in the deep frying wok, tat means there is water content, it the oil heat up again, when no water content, put in the crab to deep fry 2nd time, this time must be fast just a while, bring up the crab put on a kitchen towel to dry up the oil.
9. the soft shell crab is ready to serve.
sorrie, i got no picture, co it was eaten up within mins.
just brought 4 pieces of soft shell crab from my nearest ntuc @ frozen compartment @ the price of $5.50
This is how i cook the soft shell crab
1. wash it, then drain dry or use kitchen towel to dry them
2. season with 1 tsp hua tiao, 1/8 tsp pepper, 1/4 tsp salt, 1/2 tsp sugar
3. leave them aside for 10 mins or longer.
4. Prepare the flour: 4 tbsp cornflour, 1 tbsp rice flour, mix them well together without water.
5. Prepare wok to be heated up, once the wok is hot enuff, add in oil. wait for the oil to be heated up.
6. Dab the crab with the pre-mix flour both side then put in to deep fry, if the oil is too hot, off the fire, put in the crab.
7. Turn on the fire, to let it cooked, once see batter color, scoop up n leave aside.
8. When you hear noise in the deep frying wok, tat means there is water content, it the oil heat up again, when no water content, put in the crab to deep fry 2nd time, this time must be fast just a while, bring up the crab put on a kitchen towel to dry up the oil.
9. the soft shell crab is ready to serve.
sorrie, i got no picture, co it was eaten up within mins.
Tuesday, May 09, 2006
Confinement Stage 3 - Fried Mixed Capscium & Double-boiled Sea cucumber, fish maw chicken soup
Fried Mixed Capsicum with black bean sauce
Double boiled Sea cucumber, fish maw chicken soup
Double boiled Sea cucumber, fish maw chicken soup
Friday, May 05, 2006
Crispy Beancurd, Shredded chicken & Fish Fillet in hot chilli sauce - szechuan style
Sweet & Sour Crispy Beancurd
Shredded Chicken with gravy
Fish Fillet in hot chilli sauce
Thursday, May 04, 2006
Stewed Mushrooms, Mixed Veg with chicken & Char Siew
Restaurant cooking stage 1
Stewed Mushrooms
Mixed Veg with chicken meat
Char Siew
Wednesday, May 03, 2006
Chicken & Macaroni Soup
Ingredient
250g macaroni elbows or shells
2 chicken breasts
2 litres water
2 chicken bouillon cube (chicken seasoning)
1 tsp fish sauce
6 shallots, sliced
6 tbsp oil
2 slices day-old bread, cut into cubes
1 bunch coriander leaves, chopped
2 red chillies, sliced
Method
1. Bring a large pot of water to boil, make sure it boiling hot with big bubbles then put macaroni into boil for 12 mins. To test if macaroni is cooked, bite one piece. If it is soft but has a little ;give; it is done - as the Italians who invented this pasta called it - al dente.
2. Overcooking will make it mushy and undercooking will yield hard macaroni. When macaroni is cooked, wash under tap so shells dun stick together.
3. Simmer chicken breasts for 15 mins, in 2 litres water and add chicken bouillon cube and fish sauce. Remove chicken and diced.
4. Fry shallots in oil till brown. Remove. In remaining oil, fry cubed bread into croutons.(see below)
4. Assemble ingredients in individuals bowls, a bowl of macaroni put in 2 tablespooons of chicken meat, fried shallots and croutons. Top up with hot soup and garnish with coriander leaves and cut red chillies.
How to make croutons
Ingredient
1 tbsp of butter
2 slices day old white bread.
Method
1. Chop bread into tiny cubes.
2. Melt butter in a heavy pan, add cubes, stir fry till cubes are evenly coated and are golden brown and crisp.
3. Drain on kitchen paper if desired, cool and store in airtight container is intended for later use.
4. To microwave use same procedure, but apply less butter and microwave on high for 3 minutes. Toss in between once or twice, to let cooking be even.
Note:
1. To save time, throw all the heels in a bread wrapper and freeze until you are ready to make croutons.
2. Use them in salads, on soups, or for your favorite stuffing.
3. You can also throw them in a blender for flavored bread crumbs.
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