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Приготвяне: Изрежете тлъстините и жилите на пилето. Измийте го хубаво отвън и отвътре със студена вода. Поръсете го отвсякъде със сол. Отново го измийте, отцедете го и го подсушете. За да го обезкостите изправете пилето на опашната му кост. Разхлабете кожата около шийката, като внимавате да не я скъсате. Отрежете ставите на крилцата и продължавайте да разхлабвате кожата надолу по тялото на птицата. Когато разхлабите кожата в предната част на пилето, прережете гръбначната кост на птицата, но не я махайте. Отрежете двете части на гръдната кост и извадете цялата кост, заедно с месото по нея. Отрежете гръбначната кост и я махнете. Махнете долната част на бутчетата заедно с месото по тях. С ножица отрежете последното парче от гръбначната кост. Не махайте опашната кост. Разполовете месестата част на крилцата и махнете по-голямата част. Зашийте отвора при шийката на птицата. Ако сте скъсали някъде кожата – зашийте я. Нарежете месото, което махнахте с костите на ситни кубчета. Сложете ориза в купа и го залейте с вода. След известно време го измийте три пъти, като го триете между дланите си. Задушете ориза на пара за 30-45 минути или докато се свари и стане лепкав. Смесете всички съставки за соса – джин, джинджифил, сол, захар, сос от стриди, сусамово олио, соев сос, нишесте и бял пипер. Загрейте уок. Сипете малко фъстъчено олио. Когато мазнината започне да пуши, сложете чесъна и джинджифила. Запържете ги докато станат кафяви. Добавете кубчетата пилешко месо и ги запържете за няколко минути. Добавете свинското месо и гъбите. Гответе ги няколко минути. Добавете скаридите и гответе, докато скаридите станат розови. Направете кладенче в средата на уока. Сипете соса и разбъркайте. Разбърквайте, докато сосът започне да ври. Дръпнете тигана от котлона и пресипете сместа да се охлади. Сипете охладената смес от уока в купата с лепкав ориз. Добавете кресон и пресен лук и разбъркайте хубаво. Печете пилето във фурната 45 минути. След това време обърнете птицата и печете още 45 минути. Загрейте 5 ч. ч. фъстъчено олио. С кошничка сложете пилето в мазнината и го пържете 7-10 минути или докато коричката му стане златиста и хрупкава. Сложете пилето да се отцежда за 7 минути. Сложете го в плато, нарежете го и го поднесете.
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Tuesday, 18 September 2012 Steamed Chicken With Mushrooms And Black Fungus Ingredients: 8 mid joint wings 4 dried mushrooms (soaked till soften, sliced) 1 black fungus (soaked till soften and expand, sliced) 4 red dates (halved) 1 tbsp wolfberries 4 slices ginger (julienned) 2 tbsp light soy sauce 1 tbsp oyster sauce 1 tbsp cooking wine 1 tbsp sesame oil 4 tbsp water Methods: Put the chicken, mushrooms, black fungus, ginger into a bowl. Add the light soy sauce, oyster sauce, cooking wine and sesame oil into the bowl. Mix well. Marinate for at least 30 minutes. Add 4 tbsp of water into the marinated chicken. Mix well. Place the chicken wings on a steam plate. Place the remaining ingredients on the top of the chicken wings. Sprinkle the red dates and wolfberries. Steam the chicken for about 20 - 30 minutes. Garnish with some spring onions or coriander. Sweet And Sour Pork Ingredients: 200g pork tenderloin (cubed) 1/2 green bell pepper (cubed) 1/2 red bell pepper (cubed) 3 thick slices cucumber (quartered) 1/2 onion (cubed) 2 garlic (lightly crushed) 1 egg (beaten) 1 tbsp light soy sauce 1 tsp cooking wine Cooking oil for deep frying 1 tbsp Cooking oil Corn flour for dusting Sweet and sour sauce: 8 tbsp ketchup 1 tsp vinegar 1.5 tsp sugar 6 tbsp water Methods: Marinate the pork with light soy sauce and cooking wine. Add the egg and mix well. Marinate for at least 30 minutes. Heat some oil for deep frying. Dust the pork cubes well with the corn flour. Once the oil is hot, reduce the fire. Fry the pork cubes till golden. For crispness, deep fry second time with very hot oil. Remove and place on a plate with kitchen towel. Using a non stick pan, heat 1 tbsp of oil. Sauté the garlic and onions. Add the bell peppers and cucumbers. Stir fry. Add the chicken cubes. Pour in the sweet and sour sauce and coat evenly. Keep on stirring and mixing till the sauce is lessen. Turn off the heat and ready to serve. Stir Fry Little Kailan With Pork And Mushrooms Ingredients: 1 box of Little Kailan 100g pork tenderloin (sliced) 2 dried mushrooms (soaked till soften, sliced) 3 slices ginger (julienned) 2 garlic (lightly crushed) 1 tbsp light soy sauce 1 tbsp cooking wine 1 tbsp oyster sauce 1 tbsp cooking oil 3 tbsp water Methods: Marinate the pork with light soy sauce and cooking wine for at least 30 minutes. Heat the oil in the frying pan. Sauté the pork. Push the pork to the side of the pan. Sauté the ginger and garlic till fragrant. Toss in the mushrooms and stir fry. Add the Little Kailan and drizzle 3 tbsp of water. Add the oyster sauce. Stir fry until the vegetables turn darker greener. DO NOT OVERCOOK. Stir Fry Asparagus With Assorted Mushrooms Ingredients: 1 packet of Thai Asparagus (ends trimmed and remove the outer skin by using peeler) 8 canned button mushrooms (sliced) 1 box Shimeiji mushrooms 2 garlic (minced) 1 tbsp light soy sauce 1 tsp oyster sauce 1 tbsp cooking oil Coarse black pepper Methods: Heat the oil in the frying pan. Sauté the garlic. Toss in the button and Shimeiji mushrooms. Stir fry. Add the asparagus and drizzle the light soy sauce. Drizzle some water if needed. Add oyster sauce and sprinkle some black pepper. Give it a quick stir. Do not OVERCOOK asparagus. Thursday, 13 September 2012 Deep Fried Ikan Bilis Ingredients: 150g of ikan bilis Cooking oil for deep frying Methods: Wash the ikan bilis till the water turns clear. Drain and set aside. Heat the oil in the wok. Once the oil is hot, add the ikan bilis into the wok. Stir well. Make sure the oil is enough to cover the ikan bilis. Deep fry the ikan bilis till they are brown and crispy. Remove the ikan bilis and place them on the kitchen towel. Once cool down, put the ikan bilis into an air tight container. Curry Prawns Ingredients: 18 prawns (deveined) 1 onion (cubed) 2 garlic (minced) 3 tbsp curry powder 100ml water 2 or 3 tbsp coconut milk Salt 2 tbsp cooking oil Optional: Curry leaves Methods: Heat the oil in the wok. Sauté the onions. Add the garlic and continue to sauté. Toss in the prawns and stir fry quickly. Add the curry powder and mix well. Add the water and stir fry. By now, the prawns should have turned pink (cooked). Add the coconut milk and mix evenly. You may add more coconut milk as desired. Turn the heat off. Posted by Poppy gal at 10:25 No comments: Fried Bee Hoon With Vegetables & Mushrooms Ingredients: 150g of ikan bilis Cooking oil for deep frying Methods: Wash the ikan bilis till the water turns clear. Drain and set aside. Heat the oil in the wok. Once the oil is hot, add the ikan bilis into the wok. Stir well. Make sure the oil is enough to cover the ikan bilis. Deep fry the ikan bilis till they are brown and crispy. Remove the ikan bilis and place them on the kitchen towel. Once cool down, put the ikan bilis into an air tight container. Saturday, 1 September 2012 Prima Taste Laksa Serve 6 Ingredients: 3 boxes Prima Taste Laksa 2 packet thick beehoon (blanched) 6 hard boiled eggs (halved) 20 cooked prawns (shells removed and deveined) 2 fish cakes (pan fried till golden) 12 cooked fishballs 6 tau pok (deep fried) Laksa leaves (chopped finely) 2 litres water Methods: Boil 2 litres of water in the pot. Divide the thick bee hoon into 6 bowls. Arrange the prawns, fishballs, hard boiled egg and few slices of fish cakes on the thick bee hoon. Put in the laksa premix and laksa paste into the boiling water. Boil with high heat for 5 minutes. Add the tau pok into the pot and cook for a minute. Ladle the laksa gravy into the bowls and sprinkle some chopped laksa leaves. Posted by Poppy gal at 18:00 No comments: Subscribe to: Posts (Atom)