Post by SeaDragon on Dec 17, 2017 19:56:38 GMT 10
Restaurant-type dishes
By Amy Beh (circa 1996)
AT times you've been out with your family for a meal in a restaurant and you wonder how you can cook like the chefs. Wonder no more. This week I'll bring you down the path of restaurant cooking and help you with the recipes.
Here goes: The dishes are Sauteed Sweet Snow Peas, Twin Happiness and Fragrant Taufu in Sauce. Your loved ones will be very proud of you when they see that you can whip up restaurant specialties like a true-blue chef.
Sauteed Sweet Snow Peas
Ingredients:
250g snow peas
150g baby carrots
3 tbsp dried shrimps, chopped coarsely
5 tbsp minced choy poh
8 cili padi, chopped fine
2 dried chillies, washed and cut into pieces
1 tbsp chopped garlic
Sauce:
2 tbsp oyster sauce
1 tbsp light soya sauce
1 tbsp chicken stock granules
3 tbsp water
1 tsp sugar
A dash of salt and pepper
1 tbsp cornflour, used as thickening with
3 tbsp water
Method:
HEAT wok with 2 cups of cooking oil. Deep-fry snow peas quickly. Dish up then parboil in hot boiling water. Remove, rinse in cold water and drain dry.
Saute dried prawns till fragrant, then add in choy poh, cili padi and chillies. Mix in chopped garlic and stir well.
Add snow peas and gravy. Saute well, lower heat and add thickening. Serve hot.
Twin Happiness
Ingredients:
100g chicken meat, cut into big cubes
250g cuttlefish cut into pieces, sliced criss-cross for pattern, then blanched in hot water
8 pieces medium-size black mushrooms
5 pieces corn shoots, cut into halves
150g carrot, cut into designs
150g cauliflower, cut into florets
100g button mushrooms, quartered
Ingredients A:
1/2 tbsp oyster sauce
1 tsp light soya sauce
A pinch of salt
A dash of pepper
1/2 tsp sesame oil
1 tsp cornflour
1 tbsp chopped ginger
1 tbsp chopped garlic
6 dried chillies, washed clean and cut into halves
3 tbsp cooking oil
150g cashewnuts, toasted
Sauce:
Mix together:
1 1/2 tbsp light soya sauce
1 tbsp oyster sauce
1/2 tbsp black vinegar
1 tsp sugar
1 tsp sesame oil
1/4 tsp pepper
1 tbsp cooking wine
1 tbsp cornflour used as thickening mixed with
2 tbsp water
Method:
MIX chicken with (A) and season for 10 minutes.
Heat oil. Saute ginger, garlic and dried chillies till fragrant. Add chicken meat and button mushrooms. Stir-fry till aromatic and meat is cooked.
Add the rest of ingredients and pour in sauce. Stir well and mix in thickening. Put in cashewnuts and mix well. Dish out onto a plate and serve immediately.
Fragrant Taufu In Sauce
Ingredients:
6 pieces soft white taufu, deep-fried
50g chicken meat, sliced
25g cuttlefish, cut into rings
Slice thinly:
2 black mushrooms
25g button mushrooms
Mix together:
1 tsp chopped garlic
1 tsp chopped ginger
Sauce ingredients:
1 tbsp oyster sauce
Salt to taste
A dash of monosodium glutamate
Pepper
1 tbsp sesame oil
1 tsp light soya sauce
1 tbsp Shaoxing Chinese cooking wine (optional)
1/2 tsp chicken stock granules
1/2 cup water or stock
Thickening:
2 tsp cornflour mixed with a little water
Garnishing:
1 stalk spring onion diced
Method:
DEEP fry taufu then dish out and place on a serving plate.
Heat wok with 2 tbsp oil and saute chopped ginger and garlic till fragrant. Add chicken meat, black mushrooms, button mushrooms and cuttlefish. Stir-fry well. Add sauce ingredients and water or stock. Allow to simmer for a while. Add thickening.
Pour the sauce over the taufu pieces and garnish with diced spring onions.
By Amy Beh (circa 1996)
AT times you've been out with your family for a meal in a restaurant and you wonder how you can cook like the chefs. Wonder no more. This week I'll bring you down the path of restaurant cooking and help you with the recipes.
Here goes: The dishes are Sauteed Sweet Snow Peas, Twin Happiness and Fragrant Taufu in Sauce. Your loved ones will be very proud of you when they see that you can whip up restaurant specialties like a true-blue chef.
Sauteed Sweet Snow Peas
Ingredients:
250g snow peas
150g baby carrots
3 tbsp dried shrimps, chopped coarsely
5 tbsp minced choy poh
8 cili padi, chopped fine
2 dried chillies, washed and cut into pieces
1 tbsp chopped garlic
Sauce:
2 tbsp oyster sauce
1 tbsp light soya sauce
1 tbsp chicken stock granules
3 tbsp water
1 tsp sugar
A dash of salt and pepper
1 tbsp cornflour, used as thickening with
3 tbsp water
Method:
HEAT wok with 2 cups of cooking oil. Deep-fry snow peas quickly. Dish up then parboil in hot boiling water. Remove, rinse in cold water and drain dry.
Saute dried prawns till fragrant, then add in choy poh, cili padi and chillies. Mix in chopped garlic and stir well.
Add snow peas and gravy. Saute well, lower heat and add thickening. Serve hot.
Twin Happiness
Ingredients:
100g chicken meat, cut into big cubes
250g cuttlefish cut into pieces, sliced criss-cross for pattern, then blanched in hot water
8 pieces medium-size black mushrooms
5 pieces corn shoots, cut into halves
150g carrot, cut into designs
150g cauliflower, cut into florets
100g button mushrooms, quartered
Ingredients A:
1/2 tbsp oyster sauce
1 tsp light soya sauce
A pinch of salt
A dash of pepper
1/2 tsp sesame oil
1 tsp cornflour
1 tbsp chopped ginger
1 tbsp chopped garlic
6 dried chillies, washed clean and cut into halves
3 tbsp cooking oil
150g cashewnuts, toasted
Sauce:
Mix together:
1 1/2 tbsp light soya sauce
1 tbsp oyster sauce
1/2 tbsp black vinegar
1 tsp sugar
1 tsp sesame oil
1/4 tsp pepper
1 tbsp cooking wine
1 tbsp cornflour used as thickening mixed with
2 tbsp water
Method:
MIX chicken with (A) and season for 10 minutes.
Heat oil. Saute ginger, garlic and dried chillies till fragrant. Add chicken meat and button mushrooms. Stir-fry till aromatic and meat is cooked.
Add the rest of ingredients and pour in sauce. Stir well and mix in thickening. Put in cashewnuts and mix well. Dish out onto a plate and serve immediately.
Fragrant Taufu In Sauce
Ingredients:
6 pieces soft white taufu, deep-fried
50g chicken meat, sliced
25g cuttlefish, cut into rings
Slice thinly:
2 black mushrooms
25g button mushrooms
Mix together:
1 tsp chopped garlic
1 tsp chopped ginger
Sauce ingredients:
1 tbsp oyster sauce
Salt to taste
A dash of monosodium glutamate
Pepper
1 tbsp sesame oil
1 tsp light soya sauce
1 tbsp Shaoxing Chinese cooking wine (optional)
1/2 tsp chicken stock granules
1/2 cup water or stock
Thickening:
2 tsp cornflour mixed with a little water
Garnishing:
1 stalk spring onion diced
Method:
DEEP fry taufu then dish out and place on a serving plate.
Heat wok with 2 tbsp oil and saute chopped ginger and garlic till fragrant. Add chicken meat, black mushrooms, button mushrooms and cuttlefish. Stir-fry well. Add sauce ingredients and water or stock. Allow to simmer for a while. Add thickening.
Pour the sauce over the taufu pieces and garnish with diced spring onions.