Cashew Chicken

Ingredients

1-1/2 tbsp cashew nuts
vegetable oil
1 (5 oz) chicken breast, skinned and cut into 1/2-inch thick slices
2 tbsp chicken stock
3/4 oz Spanish onion, sliced
2 oz mixed red, green and yellow bell peppers, sliced
1 piece of a medium-sized carrot, about 1-1/4-inch long, cut into julienne strips (matchsticks)
2 pieces baby corn, quartered
4 button mushrooms, quartered
1 spring onion, cut into 3/4-inch pieces
1 oz pineapple, cut into small pieces
1-1/2 tbsp oyster sauce
1-1/2 Maggi sauce
coriander leaves for garnish

Marinade

1 clove garlic, peeled
1/2 tsp light soy sauce
2 pinches ground white pepper

Method

  1. Make the marinade. Crush the garlic and mix it with the soy sauce and pepper. Coat the chicken with the marinade and set aside for 15 minutes.
  2. Fry the cashew nuts briefly in a small amount of oil until slightly browned.
  3. Heat 3 tbsp oil in a wok until very hot. Add the chicken and stir-fry for 1 minute until the chicken is half cooked.
  4. Add all the vegetables and the stock and the pineapple and stir-fry for 30 seconds. Add the sauces and cook for a further 1 minute, until the chicken is cooked through.
  5. Mix in the cashew nuts. Transfer to a serving dish. Sprinkle over the coriander leaves. Serve hot.

Makes 1 serving.

Source: The Blue Elephant Cookbook


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Chicken Rendang

Ingredients

4 boneless chicken breasts, skinned
1 teaspoon sugar
1 cup shredded coconut
4 small red or white onions, roughly chopped
2 garlic cloves, chopped
1-inch piece fresh ginger root, peeled and sliced
1-2 lemongrass stalks, root trimmed
1-inch piece fresh galangal, peeled and sliced
5 tablespoons peanut oil or vegetable oil
2-3 teaspoons chili powder or to taste
1-3/4 cups canned coconut milk
2 teaspoons salt
fresh chives and deep-fried anchovies, to garnish

Method

  1. Halve the chicken breasts, sprinkle with the sugar and leave to stand for about 1 hour.
  2. Dry fry the coconut in a wok or large frying pan over medium to low heat, turning all the time until it is crisp and golden. Transfer the fried coconut to a food processor and process to an oily paste. Transfer to a bowl and reserve.
  3. Add the onions, garlic and ginger to the processor. Cut off the lower 2 inches of the lemongrass, chop and add to the processor with the galangal. Process to a fine paste.
  4. Heat the oil in a wok or large saucepan and fry the onion mixture for a few minutes. Reduce the heat, stir in the chili powder and cook for 2-3 minutes, stirring constantly. Spoon in 1/2 cup of the coconut milk and add salt to taste.
  5. As soon as the mixture bubbles, add the chicken pieces, turning them until they are well coated with the spices. Pour in the remaining coconut milk, stirring constantly to prevent curdling. Bruise the top of the lemongrass stalks and add to the wok or pan. Cover and cook gently for 40-45 minutes until the chicken is tender.
  6. Just before serving stir in the coconut paste. Bring to just below boiling point, then simmer for 5 minutes. Transfer to a serving bowl and garnish with fresh chives and deep fried anchovies.

Makes 4 servings.

Source: Asian Cooking


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Thai Noodle Salad

Ingredients

12 oz egg-free noodles
1 large carrot, cut into thin strips
1 bunch of asparagus, trimmed and cut into 1-1/2-inch lengths
1 red (bell) pepper, seeded and cut into fine strips
4oz mangetouts (snow peas), trimmed and halved
4oz baby corn cobs, halved lengthways
4oz beansprouts
4oz can water chestnuts, drained and finely sliced

Dressing

3 tbsp roughly torn fresh basil
5 tbsp roughly chopped fresh mint
1 cup coconut milk
2 tbsp dark sesame oil
1 tbsp grated fresh root ginger
2 garlic cloves, finely chopped
juice of 1 lime
2 spring onions (scallions), finely chopped
salt and cayenne pepper

Garnish

1 lime, cut into wedges
2oz roasted peanuts, roughly chopped
fresh coriander (cilantro) leaves

Method

  1. Make the dressing. Mix the basil, mint, coconut milk, sesame oil, ginger, garlic, lime juice and spring onions. Season with salt and cayenne pepper.
  2. Cook the egg-free noodles in a pan of boiling water until just tender, following the instructions on the packet. Drain, rinse under cold running water and drain again, then set aside.
  3. Cook the carrot, asparagus, pepper, mangetouts and baby corn cobs in a pan of boiling water until tender, but still crisp. Drain, plunge them immediately into cold water and drain again.
  4. Toss the noodles, vegetables and dressing together to combine. Arrange in individual bowls and garnish with the lime wedges, peanuts and coriander.

Makes 4 to 6 servings.

Source: Vegan Cooking


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Balti Lamb

Ingredients

1 kg lamb leg steaks, cut into 3 cm cubes
5 tablespoons Balti curry paste
2 tablespoons ghee or vegetable oil
1 large onion, finely chopped
3 cloves garlic, crushed
1 tablespoon garam masala
2 tablespoons chopped fresh coriander leaves
fresh coriander leaves, extra, to garnish

Method

  1. Put the lamb, 1 tablespoon of the curry paste and 1 litre boiling water in a wok and mix together. Bring to a boil over high heat then reduce the heat to very low and cook, covered, for 40-50 minutes, or until the meat almost cooked through. Drain, reserving the sauce. Wipe the wok clean.
  2. Heat the ghee in the clean wok over medium heat. Add the onion and cook for 5-7 minutes, or until it is soft and golden brown.
  3. Add the garlic and garam masala and cook for a further 2-3 minutes.
  4. Increase the heat, add the remaining curry paste and return the lamb to the wok. Cook for 5 minutes, or until the meat has browned.
  5. Slowly add the reserved sauce and simmer over low heat, stirring occasionally, for 15 minutes.
  6. Add the chopped coriander leaves and 1 cup water and simmer for 15 minutes, or until the meat is tender and the sauce has thickened slightly.
  7. Season to taste with salt and freshly ground black pepper. Garnish with the extra coriander leaves and serve with poppadoms and cooked rice.

Makes 4 servings.

Source: The Essential Wok Cookbook


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Stuffed Chicken Rolls

Ingredients

2 chicken legs, about 1-1/3 lb
1 gherkin cucumber
1-1/2 oz each carrot, bamboo shoots
1 dried dried shiitake mushroom, soaked until soft
3 eggs
2 tsp flour

Seasoning

1/4 cup dashi
2 tbsp sugar
1/8 tsp salt
1 tsp light soy sauce

Sauce

3 tbsp each soy sauce, sugar, mirin
1/2 tsp flour

Method

  1. Cut open the middle of each chicken leg, and remove the bone. Carefully cut the chicken with linked slices so that a large sheet of chicken of even thickness results.
  2. Marinate chicken in 1/2 teaspoon salt and 1 teaspoon rice wine for 15 minutes.
  3. Quarter the gherkin cucumbers lengthwise and scrape out the seeds.
  4. Cook carrot, bamboo shoot and mushroom until soft. Dice and add to a pot with the seasoning ingredients. Cook 2 minutes, so that the flavors are well absorbed.
  5. Beat the eggs lightly and add to the pot. Stir constantly until the egg becomes firm. Allow to cool. This is the filling.
  6. Spread open the chicken and sprinkle on some flour. Add 1/2 of the filling and some gherkin cucumber. Roll into a cylindrical shape. Secure with a string. Repeat for the second piece of chicken.
  7. Heat a frying pan and add 1 tablespoon oil. Fry the chicken rolls over high heat until golden brown, then transfer to a steamer. Steam 15 minutes. Remove and place in a pot.
  8. Mix sauce ingredients and add to the pot. Cook until the sauce is reduced. Remove and allow the chicken rolls to cool.
  9. Remove the strings. Slice into rounds and arrange on a plate before serving

Source: Japanese Cuisine


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