Click to Cook! Recipe Book Volume 1 Flavours From Around the - download pdf or read online

By Rena Georgiadis-Park

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2. 3. 4. 5. 6. 7. Mix the sesame paste with the sesame oil and set aside. Mix together the soy sauce, vegetable oil or lard, scallions, preserved cabbage or coriander, MSG, and chili oil, and divide among 5 serving bowls. Bring a pot of water to a boil and add the noodles. Bring back to a boil and let cook for 30 seconds. Add enough cool water to stop the boiling, then back to the boil. Add more cool water and bring to a boil a third time. This time, boil until the noodles are just cooked. Drain well in a colander and divide among the 5 bowls.

Sprinkle with sesame seeds on top and serve immediately with boiled rice. Page 59 SPICY CHICKEN WINGS Makes: 28 14 whole chicken wings 1 tbsp cooking oil 3 small whole dried red chillies 6 slices ginger, each the size of a quarter, lightly crushed 2 green onions, halved 1 cinnamon stick ½ tsp toasted peppercorns 1 ½ tsps cornstarch dissolved in 1 tbsp water Marinade: 2 tbsps chicken broth 1 tbsp soy sauce pinch of white pepper Sauce: ½ cup chicken broth 2 tbsps dark soy sauce 1 tbsp Chinese rice wine or dry sherry 1 ½ tbsps packed brown sugar 1.

Add sugar, fish sauce, vinegar, ground dried red chilli and stir well. Pour in the noodles, stir fry until mixed well, add spring onion, 3/4 or half of the bean sprouts (the remainder, clipped both ends, used for garnishing) and stir-fry until cooked. Spoon onto platter, Garnish with ground roasted peanut, bean sprouts, carrot, cabbage and sliced lime. Page 47 SPICY BEEF SALAD (YAM NUEA) Makes: 4 - 6 Servings 450g prime beef tenderloin 2 cloves garlic 6 fresh coriander leaves 1/4 cup sugar 2 tsps light soy sauce 2 tsps fresh lime juice salt to taste freshly ground black pepper 2 spring onions, thinly sliced 6 fresh red chillies , thinly sliced 2 tbsps vegetable oil lettuce leaves 1.

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Click to Cook! Recipe Book Volume 1 Flavours From Around the World by Rena Georgiadis-Park


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