Tuesday August 11, 2009
Delectable potpourri
CULINARY QUERIES with AMY BEH
Please oblige with a recipe for an Asian style chicken stew. I am keen to impress my family with this dish. – Madeline Au
Try this easy to prepare dish.
Asian Style Chicken Stew
Dip and sip: The chicken stew can be eaten with bread or rice.
½ a chicken, chopped
5 dried Chinese mushrooms, soaked and halved
1 tomato, quartered
1 medium-sized carrot, cut into wedges
2 potatoes, cubed
1 onion, sliced
2 cloves garlic, minced
2 tbsp oil
150ml water
Marinade
1 tsp oyster sauce
2 tbsp light soy sauce
½ tsp thick soy sauce
¼ tsp pepper
Seasoning
1-1½ tsp salt or to taste
½ tsp chicken stock granules
Sugar to taste
Season chicken with marinade for at least an hour.
Heat oil and sweat onion and garlic until fragrant. Add marinated chicken. Fry over high heat.
Add potatoes, stirring all the time. Mix in the rest of the ingredients and fry until well coated with the sauce.
Allow to simmer over medium low heat until meat is tender. Adjust with seasoning to taste.
I love meatless dishes although I am not a pure vegetarian. Can you teach me how to cook a vegetarian sea-cucumber dish? Thank you. – Maple Chee
Here’s an interesting meatless recipe for you.
Sweet And Sour Vegetarian Sea Cucumber Supreme
250g vegetarian sea cucumber (available at vegetarian stores)
30g vegetarian chicken, coarsely chopped
3 dried mushrooms, soaked and cubed
1 tbsp chopped ginger
1 tbsp oil
1 tbsp sesame oil
50g carrot, cut into desired shapes
2 stalks spring onion, cut into sections
A little Shao Hsing Hua Tiau wine
250ml water
Seasoning
1 tbsp light soy sauce
1 tbsp vegetarian oyster sauce
2 tbsp chilli lime sauce
1 tbsp white vinegar
¼ tsp pepper
¾ tsp sugar or to taste
Dash of monosodium glutamate
Thickening
1 tbsp sweet potato flour mixed with a little water
Slice vegetarian sea cucumber into wedges. Blanch in boiling water with a little salt and vinegar added.
Dish out, rinse under running tap water. Drain well.
Heat oil and sesame oil in a wok, fry vegetarian chicken, mushrooms and ginger until fragrant.
Pour in water and add seasoning ingredients and carrot. Bring to a boil then reduce the heat and simmer for 5-6 minutes.
Put in vegetarian sea cucumber and spring onion. Toss and fry until well combined.
Thicken the sauce and splash in a little Shao Hsing Hua Tiau wine.
I like salads for their unique taste. Can you share with me a typical Thai salad called ‘Dried Prawn And Cucumber Salad’? I had this salad at a Thai restaurant and I want to learn to prepare it for my family. – Wendy Lau
Try this recipe.
Thai Cucumber Salad
2 large prawns
1 small cucumber
2 shallots, sliced
2 tbsp dried prawns, rinsed and soaked
Dressing
3 bird’s eye chillies, finely diced
1 clove garlic, chopped
1/8 tsp sugar
Pinch of salt
1½ tbsp freshly squeezed lime juice
1 tbsp fish sauce
1 tbsp sesame oil
Combine dressing ingredients in a small mixing bowl. Stir to mix and leave aside.
Scald prawns for 8-10 minutes until just cooked. Peel and cut into half. Devein and leave aside.
Process the dried prawns in a food processor into a coarse texture.
Cut off both ends of the cucumber, then halve lengthwise. Slice thinly at an angle.
Combine prawns, cucumber and shallots in a mixing bowl.
Add dressing ingredients and sprinkle the blended dried prawns over.
Toss then dish out and serve.
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