The Secret of A Great Cuisine Unveiled » Rice http://agape-cookingthechineseway.com/blog Greater knowledge for experienced cooks|The Complete answer for beginners|Simple way and Easy Cook Recipes Sat, 03 Jul 2010 14:30:44 +0000 en hourly 1 http://wordpress.org/?v=3.2.1 Chilli Shrimps Recipe http://agape-cookingthechineseway.com/blog/2009/11/chilli-shrimps-recipe/ http://agape-cookingthechineseway.com/blog/2009/11/chilli-shrimps-recipe/#comments Wed, 18 Nov 2009 12:50:10 +0000 Agape Goon http://agape-cookingthechineseway.com/blog/?p=556 Yet Another Related Posts Plugin.]]> Ingredients

1kg (2Ib) large shrimps

20 fresh red chilies, finely ground

1 tbsp fine sugar

salt to taste

2 tbsp white wine

3 tbsp oil

cilantro (coriander leaves) for garnishing

scallion (spring onions)

Methods:

  1. Wash shrimps and trim whiskers.
  2. Remove sand bag behind the head.
  3. Mix chilies, sugar, salt and white wine with shrimps and leave to marinate for 1 hour
  4. Heat oil in kwali. Fry shrimps quickly over high for 10-12 minutes, stirring frequently to prevent burning.
  5. Serve hot, garnished with sliced cucumber and tomato, chopped fresh coriander (cilantro) leaves and spring onions ( scallion).

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]]> http://agape-cookingthechineseway.com/blog/2009/11/chilli-shrimps-recipe/feed/ 0 HAINANESE CHICKEN RICE http://agape-cookingthechineseway.com/blog/2009/10/hainanese-chicken-rice/ http://agape-cookingthechineseway.com/blog/2009/10/hainanese-chicken-rice/#comments Wed, 28 Oct 2009 04:14:34 +0000 Agape Goon http://agape-cookingthechineseway.com/blog/?p=496 Yet Another Related Posts Plugin.]]> Ingredients
1 metric cup thick coconut milk
2 chicken stock cubes
600 g super long grain rice
2 Chinese rice bowls boiled
chicken stock concentrate
Salt to taste
1 pod crushed garlic
2 cm piece bruised ginger
1/2 metric cup pork lard
3 tbsp sesame oil Water to boil rice
4 pandanus leaves
Method

  • Wash rice and drain in colander. Heat the lard and sesame oil. Fry the garlic, ginger and pandanus till fragrant. Stir in the rice. When rice grains are well coated in the fat return rice to rice cooker. Pour in stock and enough water to cook rice.
  • Add stock cubes and salt to taste. Allow rice to boil gently. When rice is dry add the coconut milk. Serve rice hot garnishing with golden fried sliced shallots and chopped spring onion.

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]]> http://agape-cookingthechineseway.com/blog/2009/10/hainanese-chicken-rice/feed/ 0 POT ROAST BREAST OF VEAL http://agape-cookingthechineseway.com/blog/2009/10/pot-roast-breast-of-veal/ http://agape-cookingthechineseway.com/blog/2009/10/pot-roast-breast-of-veal/#comments Wed, 21 Oct 2009 11:40:18 +0000 Agape Goon http://agape-cookingthechineseway.com/blog/?p=485 Yet Another Related Posts Plugin.]]> Ingredients Serves 6-8
2.5 kg breast of veal, boned to give a pocket
Stuffing
125 g rice, cooked pinch turmeric

1 teaspoon oregano

125 g ham, diced

1 egg

freshly ground black pepper

2 tsp salt

2 tbsp chopped parsley

2 tsp salt

Topping

6 tbs oil

2 carrots, sliced

375 ml chicken stock

1/2 tsp tarragon

4 leeks sliced

4 potatoes, sliced

125 ml cream

Method

  • Ask your butcher to prepare veal for stuffing. Turn rice into a bowl. Add salt, turmeric, tomatoes, oregano, ham, parsley, egg and half salt and pepper. Mix well. Spoon into ‘pocket’ of meat and sew up of close with small skewers. Heat oil in deep saucepan.
  • Add meat and brown on all sides. Lift out meat and add leeks, carrots and potatoes. Replace veal on top of vegetables. Add stock with remaining salt and pepper. Cover tightly, simmer over medium heat for about 2 flours. Lift out meat and remove string or skewers. Slice onto warmed serving dish. Stir cream and tarragon into sauce and serve poured over meat.

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]]> http://agape-cookingthechineseway.com/blog/2009/10/pot-roast-breast-of-veal/feed/ 0 SOTO CHICKEN WITH BEE HOON RECIPE http://agape-cookingthechineseway.com/blog/2009/10/soto-chicken-with-bee-hoon-recipe/ http://agape-cookingthechineseway.com/blog/2009/10/soto-chicken-with-bee-hoon-recipe/#comments Wed, 14 Oct 2009 08:18:47 +0000 Agape Goon http://agape-cookingthechineseway.com/blog/?p=362 Yet Another Related Posts Plugin.]]> Serves 6-8
Ingredients
600 g scalded bee hoon drain well 300 g bean sprouts – scald
2 dozen quails’ egg  (boil and shell eggs then cut into wedges)
2 1/2 kg chicken
2 medium sized carrots
1 metric cup soh hoon (soak and drain)
3 liters water
Salt and pepper to taste
2 chicken stock cubes
Spices to be ground fine
2 tbsp black peppercorns
1 small piece blacan
1 cm piece turmeric
20 shallots
1 clove garlic
5 bua keras
2 stalks serai (lemon grass)
8 tbsp oil
For garnishing
Golden fried sliced shallots
Chopped spring onion and celery

Method
Boil and finely mash carrots. Boil chicken in water to which salt has been till cooked. Shred chicken
put aside. Crack the bones and return bones to boil in the same stock – adding more water if desired. Boil bones to obtain a thick stock. Add the stock cube. Heat oil in a saucepan – fry ground spices till fragrant, strain the boiled chicken stock into saucepan with fried spices. Allow to simmer over low heat. Add the mashed carrots. Add soh hoon. Serve a portion of bee hoon with some bean sprouts, egg wedges and shred chicken in individual, deep plates or soup bowls, pour the pipping hot stock over. Garnish and serve with chopped chilli padi (optional).

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