Southern Indian Style Duck and Tamarind Curry

Ingredients

1 teaspoon turmeric powder
1 teaspoon chili powder
3 tablespoons sunflower oil
6 fresh curry leaves
2 teaspoons ginger-garlic paste
2 tablespoons tamarind pulp
2 tablespoons soft brown sugar
salt
1-1/4 1b cooked duck breast, shredded

Method

1. Combine the spice powders with a few tablespoons of water and set aside.
2. Heat the oil in a wok or a heavy-bottomed saucepan and fry the curry leaves for a couple of seconds.
3. Add the ginger-garlic paste and stir. Add the tamarind pulp, brown sugar, salt and a couple more tablespoons of water. Allow the mixture to blend well.
4. Pour in the spice powders mixed with the water and allow to cook. Add the duck and about 1-1/4 cups hot water to make a sauce.
5. Bring to the boil, reduce the heat and simmer for about 2 minutes. Remove from the heat and serve hot with rice.

Makes 4 servings.

Source: Indian in Six

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Beijing-style Stir-fried Shredded Pork

Ingredients

300 g pork fillet
5 sprigs spring onion
20 g ginger, shredded
1 tbsp sweet bean paste (甜麵醬)

Marinade

1/2 tsp salt
1/2 tsp sugar
2 tsp light soy sauce
1 tsp sesame oil
dash ground white pepper
3 tbsp water
2 tbsp egg white
3 tbsp cornstarch
1-1/2 tsp oil

Sauce

5 tbsp chicken broth
1/2 tsp chicken broth mix
2 tsp sugar
1/2 tsp dark soy sauce
1 tsp sesame oil
dash ground white pepper
1/2 tbsp cornstarch

Method

1. Cut the pork lengthwise into shreds. Add marinade ingredients and stir well. Set aside for about 30 minutes.
2. Cut spring onions into shreds.
3. Mix sauce ingredients in a small bowl. Stir well thoroughly into gravy. Set aside.
4. Stir-fry the pork shreds in a wok with 2 tbsp hot oil for about 1 minute. Remove.
   
5. Leaving about 1 tbsps of oil in the wok, saute ginger shreds and sweet bean paste until fragrant. Add pork, 1/2 tbsp Chinese wine and sauce. Stir-fry until the pork is done. Mix in the spring onions shreds. Stir-fry to combine. Remove and serve right away.

Source: Recipes of Hong Kong Master Chefs

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Steak Frites with Shallot Marmalade and Béarnaise Sauce

Ingredients

2 pieces 7 oz Bavette (a cut from the flank) — or New York strip steak
2 cloves garlic
2 strings thyme
2 oz butter

Béarnaise Sauce

5 fresh egg yolks
1 tbsp minced shallots
1 tbsp sherry vinegar
1 tbsp fresh tarragon, chopped
1 cup clarified butter
1/2 cup water
3 drops, Tabasco hot sauce
1 tsp salt

Shallot Marmalade

1 tbsp vegetable oil
1 lb sliced shallots
1 tbsp sherry vinegar
1 cup beef stock — canned beef stock will work well
1/2 tbsp chopped parsley

Fries

4 Idaho Russet potatoes

Method

1. Sear the steak in a skillet or on the grill.
2. Finish the steak with garlic, thyme and butter and cook to your preferred temperature — rare, medium rare, medium, medium well or well done.
3. Let sit for 2 minutes before slicing.
4. Make the Béarnaise Sauce. Using a blender, add eggs yolk, vinegar, Tabasco, water, salt and blend on slow speed.
5. Once everything is mixed well, slowly add the warm clarified butter, transfer to a mixing bowl to finish with minced shallots and tarragon.
6. Make the Shallot Marmalade. In a small sauté pan, start off with the oil at medium heat. Add the shallots and let them caramelize for about 5 minutes. Then, add the vinegar. Finally, add the beef stock and simmer for about 4 minutes. Add the chopped parsley, and be sure to keep it warm for the meat.
7. Make the Fries. Slice in half, then submerge in water for 12 hours. Blanch at 120°C (250°F) for 5 minutes.
8. Let cool in a sheet pan with parchment paper. Fry at 175°C (350°F) until golden brown.
9. Season with salt and pepper to taste.
10. To assemble, place the steak in the middle of your plate. Arrange shallot marmalade on top of the meat. After that, add the fries beside the steak. Place the Béarnaise sauce in a small bowl or gravy boat and serve on the side.

Makes 2 servings.

Source: USA Today

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Chicken in Bean Sauce

Ingredients

1 chicken
4 slices ginger
2 stalks spring onion
1 sprig parsley
3 tablespoons oil

Marinade

1 tablespoon each of wine and dark soy sauce
dash of ground white pepper and sesame oil

Sauce

2 cups water
4 tablespoons Chiu Chow bean sauce (普寧豆醬)
2 tablespoons sesame paste
1 tablespoon each of sugar and wine
dash of ground white pepper and sesame oil

Method

1. Clean and dry chicken. Rub marinade over the skin and inside the cavity. Leave to marinate for 30 minutes.
2. Blanch chicken in hot oil until golden brown. Drain.
3. Heat 1 tbsp oil in a wok. Saute ginger and spring onion. Add sauce ingredients and bring to a boil. Lower heat and put in chicken. Braise for 20 minutes. Move chicken around and spoon sauce over occasionally.
4. Cut chicken into serving pieces and arrange on serving platter.
5. Thicken the remaining sauce in the wok with cornstarch solution over medium heat. Pour over the chicken and garnish with parsley before serving.

Source: Chinese Chiu Chow Dishes

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Fried Pork Tenderloin with Steak Sauce

Ingredients

1 piece pork tenderloin (about 300 g)
shallot slices
celery dices
1/2 tbsp Chinese cooking wine

Marinade

1 tbsp light soy sauce
ground white pepper

Sauce

2 tbsp OK sauce
1-1/2 tbsp ketchup
1 tsp Maggi’s seasoning
1/2 tsp sugar
1/3 cup water
ground white pepper

Method

1. Rinse pork tenderloin. Drain and wipe dry. Pierce it with a fork all over so that it picks up the marinade better.
2. Mix well with marinade and set aside.
3. Heat 2 tbsp oil in a wok. Fry pork over low heat until slightly golden on all sides. Add shallot slices. Drizzle wine and cook until the pork is nearly done.
4. Mix the sauce ingredients and pour the mixture into the wok. Cook until the sauce reduces to about 2 tbsps. Remove the pork and cut into slices.
5. Pour the sauce over the pork. Sprinkle celery dices on top. Serve right away.

Source: Simple Treats

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