Comment from sender:
This article is from The Star Online (http://thestar.com.my)
URL: http://thestar.com.my/news/story.asp?file=/2006/2/14/lifeliving/13209220&sec=lifeliving
__________________________________________________________________________
Tuesday February 14, 2006
Vietnamese shrimp dish
<span class="story_byline">By AMY BEH
My family loves Vietnamese sugar cane meat and prawns. We ate this at a Vietnamese outlet in town and I would like to try a recipe for this dish. Can you please oblige? – Mrs Chuah Pang Yen
Here's the recipe:
<b>Vietnamese Shrimp Paste on Sugarcane</b>
<li>1 whole stalk sugarcane, skin removed and cut into triangular sticks of 8–9 cm lengths
<li>25g Bombay onion, chopped
<li>1 tsp chopped shallot
<li>250g prawns, shelled
<li>100g chicken fillet
<li>20g carrot
<li>1 stalk spring onion, chopped
<li>1 tbsp corn flour
<li>1 tbsp oil
Seasoning
<li>1/2 tsp salt
<li>1 tsp pepper
<li>1 tbsp sugar
<li>1 tbsp fish sauce
<li>1 tsp chilli powder
<li>1 egg
Heat oil in a non-stick pan. Sauté onion and shallot until fragrant and onions turn soft. Dish out and drain the oil.
Put prawns, chicken fillet, cooled onion and shallot mixture, carrot and combined seasoning in a food processor. Process mixture into a lumpy paste. Transfer the paste from the processing bowl to a mixing bowl. Add chopped spring onion and corn flour to mix.
Coat the sugarcane pieces with corn flour. Lightly grease your hands with a little corn oil and scoop out about two tablespoons of the sticky prawn paste mixture. Wrap and mould the paste around the sugarcane, exposing both ends to be used as handles. Make sure the paste sticks well to the cane. Sprinkle a little more corn flour on the paste. Deep-fry the pieces in hot oil over a medium heat until cooked through. Drain oil and serve immediately.
Can you share with me a recipe for braised chicken with Chinese five-spice powder? – Nellie Quek
I hope this recipe will interest you.
<b>Braised Chicken</b>
<li>1–1.2 kg chicken, cut into halves
<li>4–5 cloves garlic, smashed
Marinade
<li>1 tbsp salt
<li>1 tbsp Chinese five-spice powder
<li>1/2 tsp pepper
<li>2–3 tbsp oil
<li>1 tbsp chopped shallots
<li>3 slices young ginger
<li>3 stalks spring onion
<li>2 tbsp sugar
<li>1½ tbsp dark soy sauce
<li>5cm piece galangal, sliced thickly
<li>5–6 cm piece cinnamon stick
<li>3 star anise
<li>5 cloves
<li>700–750ml water
Combine salt, five-spice powder and pepper in a bowl. Use this to marinate the chicken. Keep in an airtight plastic container and leave to marinate in the refrigerator for several hours.
Heat enough oil in a wok and deep-fry the chicken halves until lightly golden. Remove and leave aside. Dab with kitchen paper to absorb excess oil.
Heat a clean wok with oil. Fry garlic and shallots until fragrant, then add in sugar. Stir until sugar melts and add dark soy sauce.
Coat the chicken with the sauce. Add water, galangal, cinnamon stick, star anise, cloves, spring onion and ginger slices. Bring to a boil, then simmer over low heat for 40–45 minutes or until meat is tender and the gravy has reduced. Remove the chicken and chop into bite-sized pieces and serve.
Could you tell me how to make fresh breadcrumbs? – Ruth Yeoh
To make fresh breadcrumbs, cut off the crust from bread slices. Tear the bread into pieces and pulse in a food processor until fine crumbs form. To ensure the breadcrumbs are fine and have an even texture, shake in a metal sieve over a mixing bowl and pulse any lumps in the food processor.
__________________________________________________________________________
Your one-stop information portal:
The Star Online
http://thestar.com.my
Copyright © 1995-2005 Star Publications (Malaysia) Bhd. All rights reserved. Reproduction in whole or in part in any form or medium without express written permission of Star Publications is prohibited.
No comments:
Post a Comment