Ingredients (serves 4):
4 pc pork chops
1 tbsp olive oil
Marinade (mix together):
2 heaped tbsp red miso paste
2 cloves garlic, minced
1/4 cup sake or white wine
2 tsp oil
1 tbsp honey
Method:
1. Rub marinade over pork chops and leave aside to marinate for a few hours, or overnight.
2. Heat olive oil in a heavy-based frying pan over medium-high heat. Brown the chops for 1 minute, turn, and brown the other side for 1 minute more.
3. Reduce heat to low, cover pan and cook chops for 4-5 minutes. Turn chops over, cover pan, and cook for 4-5 minutes more.
4. Place chops on serving plates and drizzle with pan juices. Serve with green salad on the side.
Recipe source: Food and Travel magazine (Feb 2007)
Showing posts with label Oil. Show all posts
Showing posts with label Oil. Show all posts
Spicy chicken sticks
Ingredients (serves 4):
1 tsp salt
1 tbsp vinegar
500g boneless chicken, cut into long strips
1 tsp soy sauce
2 tbsp garlic, finely chopped
2 tsp chilli paste, or to taste
1 tsp chilli powder
1 tbsp tomato ketchup
15 bamboo skewers
2-3 tbsp oil
Method:
1. Add salt and vinegar to chicken, mix well, and set aside for 20 minutes.
2. Wash the chicken thoroughly and drain. Dry on a kitchen towel.
3. In a dish, add all other ingredients (except the oil) to the chicken and set aside for 20 minutes.
4. Skewer the chicken pieces. Heat oil in a pan and cook on each side till the chicken is golden brown. Serve with tabasco sauce or chutney.
Tips:
Spice up the marinade with ginger paste, oregano flakes or mustard sauce.
Recipe source: Simply Her magazine (Oct 2007)
1 tsp salt
1 tbsp vinegar
500g boneless chicken, cut into long strips
1 tsp soy sauce
2 tbsp garlic, finely chopped
2 tsp chilli paste, or to taste
1 tsp chilli powder
1 tbsp tomato ketchup
15 bamboo skewers
2-3 tbsp oil
Method:
1. Add salt and vinegar to chicken, mix well, and set aside for 20 minutes.
2. Wash the chicken thoroughly and drain. Dry on a kitchen towel.
3. In a dish, add all other ingredients (except the oil) to the chicken and set aside for 20 minutes.
4. Skewer the chicken pieces. Heat oil in a pan and cook on each side till the chicken is golden brown. Serve with tabasco sauce or chutney.
Tips:
Spice up the marinade with ginger paste, oregano flakes or mustard sauce.
Recipe source: Simply Her magazine (Oct 2007)
Salmon Tofu with chilli bean sauce
Ingredients (serves 2):
500g salmon, cut into small pieces
2 pieces silken tofu, diced
2 cloves garlic, minced
6 cherry tomatoes, halved
4 tbsp chilli bean sauce
1 tbsp oil
4 spring onions, cut into 1cm pieces
Method:
1. Heat the pan over medium heat and pour oil. Add minced garlic.
2. When the garlic starts to brown, add salmon, tofu and cherry tomatoes.
3. Next, add the chilli bean sauce. Lower heat and simmer for about 10 minutes till salmon and tofu are cooked through.
4. Sprinkle spring onions on top and serve.
Recipe source: Simply Her magazine (Mar 2007)
Prawns in pineapple and assam gravy
A local favourite, the delicious gravy can be served as soup by itself.
Ingredients (serves 4):
500g prawns, washed and trimmed, with shells on
1 tbsp assam (tamarind) pulp
1 tbsp belachan, toasted in dry pan
2cm piece of galangal, sliced
1cm fresh turmeric
10-12 shallots, sliced
3 chilli padi, sliced
1 small fresh pineapple, skinned and sliced
1 tbsp oil
1 litre water
Salt and sugar to taste
Method:
1. Mix assam pulp in half cup of water and mash to extract the liquid. Strain, discarding the seeds and pulp.
2. In a separate bowl, combine galangal, turmeric, shallots, chilli padi and toasted belachan and pound them together. Alternatively, process in a blender until it becomes a paste.
3. Heat oil in a wok or saucepan and fry the paste for a few minutes. Add pineapples and toss briefly.
4. Pour water into the pan, along with assam paste, salt and sugar and bring to a boil, for about 10 minutes.
5. Add prawns and cook for another 5 minutes, until prawns are done.
Tips:
The gravy can be prepared in advance; just add prawns and cook when ready to serve.
Recipe source: Simply Her magazine (Mar 2007)
Turkey green curry
Turkey is low in fat, high in protein and easy to digest, making it ideal food for children, the elderly and those with digestive problems.
Never slow cook turkey - set the oven no lower than 175 deg C. The internal temperature of turkey should be at least 85 deg C.
Refrigerate leftover turkey promptly and use within 3 days.
Leftover turkey post-Christmas - Part 1.
The subtle taste of turkey combines perfectly with the aromatic Thai herbs. Turkey goes well with Thai red curry too.
Ingredients (serves 2):
1 packet Thai green curry paste
400g turkey meat
150g eggplant
1 cup thick coconut milk
2-3 kaffir lime leaves, shredded
A few Thai basil leaves
2-3 chilli padis, sliced
2 tbsp oil
Method:
1. Heat the oil in a wok. Add coconut cream and green curry paste and fry until fragrant.
2. Add eggplant and turkey. Let it simmer for 15-20 minutes for the different flavours to blend.
3. When almost ready, add kaffir lime leaves, basil leaves and chilli. Stir well.
4. Serve with white rice.
Tips:
You can serve this with a side of salted eggs in traditional Thai style.
Recipe source: Simply Her magazine (Dec 2006)
Never slow cook turkey - set the oven no lower than 175 deg C. The internal temperature of turkey should be at least 85 deg C.
Refrigerate leftover turkey promptly and use within 3 days.
Leftover turkey post-Christmas - Part 1.
The subtle taste of turkey combines perfectly with the aromatic Thai herbs. Turkey goes well with Thai red curry too.
Ingredients (serves 2):
1 packet Thai green curry paste
400g turkey meat
150g eggplant
1 cup thick coconut milk
2-3 kaffir lime leaves, shredded
A few Thai basil leaves
2-3 chilli padis, sliced
2 tbsp oil
Method:
1. Heat the oil in a wok. Add coconut cream and green curry paste and fry until fragrant.
2. Add eggplant and turkey. Let it simmer for 15-20 minutes for the different flavours to blend.
3. When almost ready, add kaffir lime leaves, basil leaves and chilli. Stir well.
4. Serve with white rice.
Tips:
You can serve this with a side of salted eggs in traditional Thai style.
Recipe source: Simply Her magazine (Dec 2006)
Fried chicken coated in fermented tofu
Ingredients (serves 4):
1 bottle fermented tofu
1 tbsp sugar
1 tbsp Hua Tiao wine
1 tbsp pepper
1 kg chicken, chopped into bite-sized pieces
Soy sauce
Sesame oil
1 cup cornflour
Oil for deep-frying, about 2 cups
10 pieces lettuce
Method:
1. Pour hot water into a bowl and mix well with the tofu. Add sugar, wine and pepper.
2. Pour mixture into the chicken and sprinkle sesame oil over sparingly. Sprinkle more pepper and soy sauce while still mixing the seasoning into the chicken.
3. After mixing well for about 10 minutes, add enough cornflour to cover each piece evenly. Add more pepper, wine or sesame oil to taste. Leave chicken in the fridge - overnight for best result.
4. Heat oil in a wok over a high fire. When hot, deep-fry the chicken, about 3 to 5 minutes. Serve chicken over lettuce. Add sambal on the side.
Recipe source: Women's Weekly magazine
1 bottle fermented tofu
1 tbsp sugar
1 tbsp Hua Tiao wine
1 tbsp pepper
1 kg chicken, chopped into bite-sized pieces
Soy sauce
Sesame oil
1 cup cornflour
Oil for deep-frying, about 2 cups
10 pieces lettuce
Method:
1. Pour hot water into a bowl and mix well with the tofu. Add sugar, wine and pepper.
2. Pour mixture into the chicken and sprinkle sesame oil over sparingly. Sprinkle more pepper and soy sauce while still mixing the seasoning into the chicken.
3. After mixing well for about 10 minutes, add enough cornflour to cover each piece evenly. Add more pepper, wine or sesame oil to taste. Leave chicken in the fridge - overnight for best result.
4. Heat oil in a wok over a high fire. When hot, deep-fry the chicken, about 3 to 5 minutes. Serve chicken over lettuce. Add sambal on the side.
Recipe source: Women's Weekly magazine
Har Cheong Kai (虾酱鸡)
Har Cheong Kai is chicken marinated in shrimp sauce and other aromatic seasonings and fried to a beautiful golden-red hue.
Ingredients (serves 4 to 6):
5 tbsp chopped ginger
3 1/2 tbsp Chinese rose wine (玫瑰露酒)
2 tbsp Lee Kum Kee Fine Shrimp Sauce (幼滑虾酱)
1 tbsp cornstarch
1 tbsp sugar or honey
A pinch of white pepper
1 chicken, cleaned and chopped into small pieces
150g tapioca flour
Oil for deep-frying
Cut calamansi limes, sliced cucumber and tomato, chilli sauce as garnish
Method:
1. Pound ginger to extract about 2 tablespoons of ginger juice. Stir well with rose wine, shrimp paste, cornstarch, sugar and pepper in a large bowl.
2. Add chicken, mix well. Cover, refrigerate for 4 to 6 hours.
3. Heat oil in a large wok over medium-high heat. Roll chicken pieces in tapioca flour to coat, shaking off the excess to leave a thin, but even, coat.
4. Fry a few pieces of chicken at a time for about 5 to 6 minutes until they turn pale golden brown. Drain on paper towels.
5. Reheat oil until very hot, then fry chicken again for 1 to 2 minutes, till they turn a deep golden brown. Drain on paper towels and serve with garnishes.
Tips:
For convenience and good results, mix the meat with the marinade in the morning and fry it for dinner the same night.
Recipe source: Today newspaper
Ingredients (serves 4 to 6):
5 tbsp chopped ginger
3 1/2 tbsp Chinese rose wine (玫瑰露酒)
2 tbsp Lee Kum Kee Fine Shrimp Sauce (幼滑虾酱)
1 tbsp cornstarch
1 tbsp sugar or honey
A pinch of white pepper
1 chicken, cleaned and chopped into small pieces
150g tapioca flour
Oil for deep-frying
Cut calamansi limes, sliced cucumber and tomato, chilli sauce as garnish
Method:
1. Pound ginger to extract about 2 tablespoons of ginger juice. Stir well with rose wine, shrimp paste, cornstarch, sugar and pepper in a large bowl.
2. Add chicken, mix well. Cover, refrigerate for 4 to 6 hours.
3. Heat oil in a large wok over medium-high heat. Roll chicken pieces in tapioca flour to coat, shaking off the excess to leave a thin, but even, coat.
4. Fry a few pieces of chicken at a time for about 5 to 6 minutes until they turn pale golden brown. Drain on paper towels.
5. Reheat oil until very hot, then fry chicken again for 1 to 2 minutes, till they turn a deep golden brown. Drain on paper towels and serve with garnishes.
Tips:
For convenience and good results, mix the meat with the marinade in the morning and fry it for dinner the same night.
Recipe source: Today newspaper
Sweet garlic prawns
Ingredients (serves 3 to 4):
10 large fresh prawns
3 tbsp Lee Kum Kee Char Siu Sauce (Chinese barbecue sauce)
125ml water
1 tsp rice wine
1 tsp sugar
1/2 tsp cornstarch
2 tbsp oil
6 large cloves garlic, peeled and sliced
3 thin slices ginger
chopped spring onion, for garnish
Method:
1. Remove prawn shells, heads and veins, leaving tails intact. Wash prawns and pat dry.
2. Add in 2 teaspoons of Char Siu Sauce and mix well. Set aside, covered and refrigerate for 15 minutes.
3. Mix remaining Char Siu Sauce with water, wine, sugar and cornstarch, and set aside.
4. Heat oil in a wok over medium-low heat. Add garlic and ginger and stir-fry gently for 3 to 4 minutes until garlic is pale golden brown. Scoop on to a plate, leaving oil in wok.
5. Increase heat to high. When oil is very hot, put prawns in and stir-fry for 30 seconds. Add in sauce mixture, stir-fry for 1 to 2 minutes more until prawns are cooked and sauce has thickened to a sticky glaze.
6. Stir in garlic, then dish up. Garnish with chopped spring onion and serve hot.
Tips:
Instead of prawns, you could use chunks of chicken meat or thin slices of beef tenderloin, both of which should be left to marinate a little longer.
Recipe source: Today newspaper
10 large fresh prawns
3 tbsp Lee Kum Kee Char Siu Sauce (Chinese barbecue sauce)
125ml water
1 tsp rice wine
1 tsp sugar
1/2 tsp cornstarch
2 tbsp oil
6 large cloves garlic, peeled and sliced
3 thin slices ginger
chopped spring onion, for garnish
Method:
1. Remove prawn shells, heads and veins, leaving tails intact. Wash prawns and pat dry.
2. Add in 2 teaspoons of Char Siu Sauce and mix well. Set aside, covered and refrigerate for 15 minutes.
3. Mix remaining Char Siu Sauce with water, wine, sugar and cornstarch, and set aside.
4. Heat oil in a wok over medium-low heat. Add garlic and ginger and stir-fry gently for 3 to 4 minutes until garlic is pale golden brown. Scoop on to a plate, leaving oil in wok.
5. Increase heat to high. When oil is very hot, put prawns in and stir-fry for 30 seconds. Add in sauce mixture, stir-fry for 1 to 2 minutes more until prawns are cooked and sauce has thickened to a sticky glaze.
6. Stir in garlic, then dish up. Garnish with chopped spring onion and serve hot.
Tips:
Instead of prawns, you could use chunks of chicken meat or thin slices of beef tenderloin, both of which should be left to marinate a little longer.
Recipe source: Today newspaper
Sugarcane prawn kebabs
Ingredients (serves 6):
12 sticks of sugarcane, each 15cm long
750g prawns, peeled
1 clove of garlic
1 1/2cm piece of ginger, peeled
2 tsp fish sauce
2 tsp sugar
1/4 tsp pepper
1 egg white
1 tbsp cornflour
oil for basting
Method:
1. Pare away the skin of the sugarcane.
2. Trim the middle section a little thinner.
3. Place prawns, garlic, ginger, fish sauce, sugar and pepper into the food processor and pulse into a smooth paste.
4. Add egg white and cornflour to paste. Mix well.
5. With wet hands, mould the prawn paste around the thin section of each sugarcane skewer and smooth into a sausage shape.
6 Brush with oil and grill in a pre-heated oven at 200 deg C for 20 minutes until prawn mixture turns pink.
Tips:
No sugarcane? Just pat the prawn mixture into round or sausage-shaped patties, grill and serve wrapped in fresh lettuce leaves.
Recipe source: Simply Her magazine (Mar 2007)
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