The Secret of A Great Cuisine Unveiled » vinegar

Piquant French Dressing

Agape Goon — Fri, 25 Dec 2009 14:00:10 +0000

Recommended for SeaFood

1 cup vinegar
60 g fine sugar or honey
2 bay leave
salt and mustard to taste
1 clove garlic, finely minced
4 tbsp white wine
100 ml olive oil

Method

Bring all ingredients except wine to the boil. Allow to cool, then stir in wine.

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Pig’s Trotters In Spice and Vermouth

Agape Goon — Mon, 09 Nov 2009 11:20:43 +0000

Ingredients

2 kg pig’s trotters cut into serving pieces

6 tbsp oil

60g gammon ham or back bacon, cubed

350g potatoes, optional

2 sprigs curry leaf

2 large onions, quartered

20 shallots, sliced

1 clove garlic

2 cm piece root ginger

1 tbsp cumin

20 dried chilies

1 tsp mustard seed

2 tomatoes, quartered

100 ml vinegar

100ml sweet vermouth

1 litre hot water

salt to taste

Methods

Grind the ginger, garlic, and dried chilies.
Heat oil in a clay pot, fry the shallots until golden, add onions,mustard seeds and curry leaves.
Add trotters and cubed ham, stirring well to prevent from sticking.
When trotters are red and dry, add hot water, tomatoes and salt,cover and cook over medium heat for 1 1/4 hours.
Add Potatoes and cook a further 15 to 20 minutes, add vinegar and remove from heart at point of simmer.
Cool for 1/2 an hour then transfer to a plastic container and leave uncovered in the refrigerator (not the freezer) for a further 2 hours.
Seal, label and transfer to freezer.
To thaw, leave in container for an hour, then reheat to boiling point, add vermouth and allow to simmer a little.
Serve with hot buttered rolls or toast.

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CHILLI CRABS

Agape Goon — Tue, 03 Nov 2009 12:32:06 +0000

Ingredients
2 tbsp fermented salted black beans (hak tow see)
2 cloves garlic
30 chili padi
2 cm piece root ginger 1 tbsp brown sugar 21/2 kg big meaty crabs 1 metric cup pork lard
3 tbsp sesame oil
Salt to taste
4 tbsp vinegar
Method

Cut crabs in halves or even quay’ Wash them clean. You may save shell backs if liked. Chop the black be chillies, garlic and ginger coarsely.
Heat lard and sesame oil in a frying par the chopped ingredients till fragrant the crabs, salt and sugar turning occasionally. Cook for 15-20 minutes covered. Add vinegar. Serve hot garnishing with chopped spring onions Chinese parsley.

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