Pork collar meat in black pepper sauce
October 27, 2007
Galangal
October 19, 2007
Galangal, commonly known as Thai ginger, has been popular across many continents for over seven centuries. Often used as a flavouring agent, it can also be used for medicinal purposes such as relieving digestive problems, headaches, and arthritis.
Galangal tastes like ginger, but it is more aromatic, pungent and spicy. It also looks like ginger, but not as thick and has more branches. It is a vital ingredient in many Asian dishes, especially Thai. Most Thai foods carry with it an exotic taste, so you can see how galangal fits into the equation.
Here are some recipes that involve galangal - probably best served in winter.
Prawns steamed with baby corn, okra and galangal
Taiwanese Rice Noodle
October 11, 2007
Ingredients
- 80g of shredded meat
- Half a cup of shiitake
- 2 tablespoons of dried shrimp
- 60g of cabbage
- Half a cup of thinly sliced carrot
- 1 tablespoon of chopped spring onion
- 2 stalks of celeries
- 200g of vermicelli
Lemon Chicken
October 7, 2007
Chinese Cuisine – Lemon Chicken
Preparation Time: 45 minutes
Ingredients:
- 2 tablespoons Dry sherry
- 4 green (Spring) onions, chopped
- 1 Piece of root ginger, shredded
- 500g (1 pound) boned chicken, cut into 1 inch strips
- 2 Celery sticks, sliced
- 125g (4oz) button mushrooms, quartered
- 1 Green pepper, cored, seeded, and sliced
- 2 tablespoons Light soy sauce
- Shredded rind of 2 lemons
- A few lemon slices to garnish
- 2 tablespoons oil for stir-frying
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