http___recipecurio.com_stir-fried-spiced-cabbage-recipe-handwritten_.xml
http___foodforthought-jelena.blogspot.com_2014_05_kineska-hrskava-piletina-sa-kupusom-i.html_1.xml
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This handwritten recipe card was found in a large collection, date unknown. I’ve typed it below along with a scanned copy. Stir-Fried Spiced Cabbage Chinese cabbage, celery cabbage or regular cabbage 1 tbsp. soy sauce cayenne pepper 2 Tbsp. sugar 2 Tbsp. white vinegar 1 tsp. salt 1 Tbsp. peanut or salad oil Wash cabbage and cut into 1 by 1 1/2 inch pieces. In a small bowl, combine the sugar, vinegar, soy sauce, salt and cayenne pepper and mix thoroughly. Set a 12 inch wok or 10 in. skillet over medium high heat for about 30 seconds. Pour in the oil, swirl it about in the pan and heat for about 30 seconds. Immediately add the cabbage and stir-fry for 2-3 minutes. Make sure all the cabbage is coated with oil. Remove the pan from the heat and stir in the soy-vinegar mixture. Transfer the cabbage to a platter & let it cool to lukewarm before serving. Or, if you prefer, serve chilled. Serves 4.
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Komadići mariniranog belog mesa pohovani po receptu koji često koristim i za druga jela, sa krupnim komadima hrskavog kupusa, kikirikijem i mladim crnim lukom, u želatinoznom sosu na bazi soja sosa, đumbira i belog luka - kombinacija koja se dopada i onima koji prvi put okuse čari Azije. Svež đumbir se sada u Bgd. može skoro svuda naći, ali nije na odmet da zamrznete po koji komad onako svež, da vam ne čami u frižideru i da se ne suši. Đumbir se odledi na sobnoj temperaturi za par minuta, tj. odledi se taman toliko da možete da ga oljuštite, iseckate ili narendate. Za ovo jelo možete koristiti kineski kupus, ali i klasičan kupus, bilo zimski ili ovaj prolećni, je savršen. KINESKA HRSKAVA PILETINA SA KUPUSOM I KIKIRIKIJEM U SOJA SOSU količina za 4 - 6 osoba MARINADA 500g belog mesa 3 kašike soja sosa 1/2 kašičice soli 1 kašika ulja Belo meso isecite na duže tračice - štapiće širine oko 1cm, debljine oko 0.5cm. Posolite, dodajte ulje i soja sos, rukama izmešajte i ostavite da se piletina marinira na sobnoj temperaturi dok ne pripremite ostale sastojke. Možete je marinirati i preko noći u frižideru. MASA ZA POHOVANJE 100g brašna 50g gustina - skrobnog brašna (3 pune kašike) 1/2 kašičice soli 1 kašičica sode bikarbone 1 kašičica ulja 130ml tople vode Izmešajte sve sastojke u gustu masu. Prebacite belo meso u posudu sa širokim dnom, preko mesa sipajte masu za pohovanje i prstima je umešajte. U dubokom vrelom ulju u voku ili većoj šerpi pržite komadiće piletine. Ja sam radila u 3 ture. Piletinu ubacujte u ulje gledajući da se što više poh mase zadrži na komadićima. Ovo možete raditi sa dve ruke da bi išlo što brže. Važno je da je ulje duboko i da komadići plivaju u ulju, kao i to da je ulje vrelo. Pohovane komade stavljajte u cediljku koju ste postavili iznad šerpe ili neke posude. OSTALO 5-6 kašike ulja 700g isečenog kupusa (polovina glavice srednjeg kupusa) 2 kašike soja sosa 4 kašike ulja 2 pune kašičice sitno seckanog belog luka 2 pune kašičice sitno seckanog đumbira 50ml soja sosa 300ml vode 50g gustina - skrobnog brašna (3 pune kašike) i malo hladne vode 100g pečenog slanog kikirikija mladi crni luk, koso sečena Isecite glavicu kupusa na pola. Odstranite kočanj i isecite kupus na šire šnite, da budu nekih 2 prsta debljine. Onda svaki taj polukrug kupusa isecite na krupne kocke. Prstima razdvojite listove kupusa. Premerite oko 700g. U voku ili većoj šerpi na 5-6 kašika vrelog ulja spustite kocke kupusa. Sipajte soja sos i pržite oko 1 minut da kupus samo malo omekša. Nemojte preterati jer je potrebno da zadrži hrskavost a to je ključno za ovaj recept. Izvadite ga sa strane. U većoj šerpi ili voku na 4 kašike vrelog ulja spustite đumbir i beli luk i kratko ga propržite, samo da zamiriše. U šoljici pomešajte gustin sa malo hladne vode da dobijete žitku masu bez grudvica. Na đumbir i beli luk sipajte soja sos, 300ml vode i razmućen gustin i mešajte dok se ne zgusne u želatinoznu masu. Sklonite sa ringle, ubacite pohovane komadiće belog mesa, mešajte i prevrćite ga da se svi komadići oblože sosom. Ubacite kupus, mladi luk i kikiriki i promešajte. Servirajte odmah. CRISPY CHINESE STYLE CHICKEN WITH PEANUTS, CABBAGE AND SOY SAUCE PS Da bi piletina ostala hrskava potrebno je da jelo servirate nakon pripreme. Piletinu možete ispohovati recimo i 1 sat pre serviranja ali je ostavite u cediljci na sobnoj temperaturi bez poklapanja. Jelo je lepo i sledećeg dana ali nije u svom punom sjaju. MARINADE 500g chicken breast, cut into strips 3 tablespoons soy sauce half a teaspoon of salt 1 tablespoon of oil (sesame or sunflower) Salt the chicken pieces and rub in soy sauce, salt and sesame oil. Leave at room temperature for 30 minutes, or until you prepare the ingredients for the rest of teh recipe. FOR THE BATTER 100g flour 50g or 3 tablespoons of cornstarch hal a teaspoon of salt 1 teaspoon of baking soda 1 teaspoon of oil 130ml warm water Mix all of the ingredients. Place marinated chicken pieces in a large pot and pour the batter over them. Coat them evenly. Deep fry them in hot sizzling oil in 3-4 batches. Place in a sieve to remove the excess oil. OTHER INGREDIENTS 5-6 tablespoons of sunflower oil 700g cabbage, cut into large chunks 2 tablespoons of soy sauce 4 tablespoons of sunflower oil 2 teaspoons of finely diced garlic 2 teaspoons of finely diced ginger 50ml soy sauce 300ml water 3 tablespoons of cornstarch 100g roasted salted peanuts 2 spring onions, chopped Heat 5-6 tablespoons of oil and stir fry the cabbage with soy sauce for a minute. Set it aside. Heat another 4 tablespoons of oil in a wok and fry the garlic and ginger for 10-30 seconds. Pour in teh soy sauce, water and cornflour that you have dissolved with couple of tablespoons of cold water. Bring to a boil and stir until it starts turning into a jelly. Take of the stova and add in the chicken, and cabbage and toss so they are evenly coated in sauce. Place back on the heat and stir in the peanuts and spring onions. Stir for a minute. Serve hot.