ASIAN MAIN COURSE – Part Two

Chicken Cashew nut

Ingredients:

• Chicken diced (200-g)
• Onion diced (50-g)
• Garlic crushed (20-g)
• Spring onion (30-g)
• Cashew nut (20-g)
• Dried chili (5-g)
• Dark soy sauce (20-ml)
• Oyster sauce (20-ml)
• Ginger sliced (10-g)
• Carrot diced (100-g)
• Green capsicum (50-g)
• Red vinegar (15-ml)
• Sugar (20-g)
• Chili powder (15-g)

Methods:

1. Marinate chicken with seasoning and corn flour , then deep fry
2. Saute’ onion, garlic, and ginger with oil in the wok
3. Add all of the vegetables and the rest of seasoning and stir
4. Finish with cashew nut
5. Garnish with spring onion and dried chili.

Pork Stew with Mushroom

Ingredients:

• Pork cube (200-g)
• Mushroom cube (30-g)
• Onion cube (50-g)
• Carrot cube (30-g)
• Garlic crush (10-g)
• Ginger sliced (10-g)
• Dark soy sauce (15-g)
• Spring onion (20-g)
• Celery (15-g)
• Star anise (2-pcs)
• Oil (30-ml)
• Seasoning (20-g)
• Oyster sauce (10-g)

Methods:

1. Marinate pork with seasoning
2. Heat cooking pan, add oil and put the pork
3. Stir until nice color comes
4. In another pan saute’ onion, garlic, mushroom and star anise
5. Add pork and simmer for 30-minutes
6. Adjust the seasoning and taste
7. Garnish with some julienne ginger and spring onion

Pandang Style , “Chicken Gulai (Gulai Ayam)”

Ingredients:

• Chicken pieces (800-g)
• Kaffir lime leaf (5-pcs)
• Cinnamon stick (2-pcs)
• Lemongrass (knot) (1-stalk)
• Coconut milk (1-can)
• Salt (some)
• Peanut oil (50-ml)
• Coriander seed (10-g)
• Cumin seed (5-g)
• Funnel seed (5-g)
• Nutmeg grate (5-g)
• Turmeric powder (5-g)
• Clove (3-g)
• Cardamom (2-g)
• Red chili (10-g)
• Onion (70-g)
• Garlic clove (30-g)
• Ginger (30-g)
• Candle nut (50-g)
• Tamarind juice
• Mustard seeds

Methods:

1. Blend “1-12” with some water to get paste.
2. Take cooking pan saute’ paste with lime leaf, cinnamon, lemongrass, until golden 5-7 minutes
3. Add chicken and cook until brown 8-10 minutes
4. Stir –in half the coconut milk and 30-ml of H2o
5. Bring to boil, reduce to medium
6. Stir –in remaining milk and seasoning
7. Cook until slightly thick

“Gochujang Bulgogi” (Spicy Fried Pork)

Ingredients:

• Pork sliced (200-g)
• Chili paste (30-g)
• Carrot sliced (30-g)
• Onion thick sliced (50-g)
• Capsicum thick sliced (30-g)
• Cabbage (50-g)
• Spring onion (30-g)
• Long chili (1-pcs)
• Garlic crush (2-pcs)
• Pepper (some)
• Sesame oil (3-g)
• Chili powder (10-g)
• Oyster sauce (10-g)

Methods:

1. Heat the cooking pan add oil
2. Saute’ onion, garlic, then put the meat
3. Add all the rest ingredients and seasoning
4. Adjust the seasoning and taste
5. Garnish with spring onion

Chicken Teriyake

Ingredients:

• Chicken (200-g)
• Kikkoman (50-ml)
• Mir in (20-ml)
• Sake (10-ml)
• Dashi (10-g)
• Sugar (30-g)
• Sesame seed (2-g)
• Spring onion (10-g)

Methods:

1. Marinate chicken with seasoning and grill it
2. Mix all the sauce to get Teriyake sauce
3. Place the meat in serving plate and pour sauce on top
4. Garnish with white sesame seed and spring onion
5. Serve with steamed rice and fried mixed vegetables

PASTE

Peanut Sauce

Ingredients:

• Roasted crush peanut (200-g)
• Red curry paste (5-g)
• Sweet chili sauce (150-g)
• Onion chop (50-g)
• Garlic chop (20-g)
• Palm sugar (20-g)
• Oil (20-ml)

Methods:

1. Heat the sauce pot and put oil
2. Saute’ onion, garlic, then pour some water
3. Add all the rest of ingredients
4. Bring to boil for a while
5. Cook for one hour till peanut is soft

Sambal Chili

Ingredients:

• Onion chopped (1-kg)
• Garnish chopped (200-g)
• Sambal tumis (200-g)
• Chili powder (60-g)
• Dried shrimp powder (100-g)
• Shrimp paste (60-g)
• Chili sauce (150-g)
• Fresh red chili (100-g)
• Ketchup (100-g)
• Tomato paste (50-g)
• Palm sugar (60-g)
• Sugar (30-g)
• Salt (5-g)
• Chili flake (70-g)
• Tamarind juice (80-g)
• Cooking oil (1-l)

Methods:

1. Take big sauce pot, heat and put oil
2. Sweat onion, garlic twin to color
3. Stir very often, put the rest of all ingredients
4. Put some water -bring to boil, reduce heat
5. Cook for 1-hour

Laksa paste

Ingredients:

• Candle nuts (50-g)
• Galangal (40-g)
• Lemon grass (40-g)
• Onion (100-g)
• Garlic (30-g)
• Dry shrimp (50-g)
• Turmeric powder (3-g)
• Dried shrimp paste (20-g)
• Chili powder (40-g)
• Coriander powder (10-g)
• Coconut milk (3-can)
• Evaporated milk (100-ml)
• Fish sauce (10-ml)
• Salt (10-g)
• Chicken stock (1-2-l)
• Oil (300-ml)

Methods:

1. Blend all the ingredients including liquid items, with some water
2. Heat oil, fry the blended ingredients till fragrant
3. Add coconut milk and chicken stock then cook for 30-minutes
4. Add evaporated milk, fish sauce and salt

See you in next articles.

In case you missed Part One

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