Lobster with Superior Broth and Noodle

Ingredients

1 lobster (about 1 kg)
1 tbsp cornstarch
2 cloves garlic
4 slices ginger
1 stalk white part of spring onion
2 pieces yee-fu noodle

Sauce

1/2 cup chicken broth
1/4 cup Water
1 tsp light soya sauce
1/4 tsp salt
1/2 tsp sugar
dash sesame oil and ground white pepper

Method

1. Rinse and clean lobster, chop into bite-sized pieces, crack the claws and leave to drain off excess moisture.
2. Slice garlic, cut white part of the spring onion into sections, cut ginger into fancy shape.
3. Bring 1/2 wok of water to the boil, parboil noodle in boiling water until just tender, remove and drain.
4. Heat 1 cup oil in the wok, dust lobster pieces lightly with cornstarch, fry in medium hot oil until almost cooked, remove and drain well.
5. Heat 2 tablespoons oil, saute ginger, spring onion and garlic until fragrant, add sauce and bring to the boil.
6. Add noodle to the sauce, top with lobster pieces, cover and cook for 1 minute until sauce has been absorbed. Remove to a serving plate and serve hot.

Source: Towngas Millennium Cookbook

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Stir-fried Egg with Pork

Ingredients

4 eggs
2 oz pork, finely diced
3 tbsp oil

Seasonings

1/2 tsp salt
3 tsp cooking wine
2-1/2 tbsp corn starch
2 stalks green onions
3 slices ginger, finely chopped
3 tsp water

Sauce

1 tsp sesame oil
1 tsp light soy sauce
1/2 tsp sugar
2 oz green peas
4 oz wood fungus, soaked and cut into fine pieces
4 tbsp soup stock

Method

1. Beat eggs together with wine, ginger, spring onion, salt, water and corn starch.
2. Heat 1-1/2 tablespoon of cooking oil in a skillet. Pour in egg mixture and stir constantly until mixture thickens. Transfer to serving plate.
3. Heat another 1-1/2 tbsp oil in the skillet. Sauté green onion, ginger and meat.
4. Mix together the sauce ingredients. Add the mixture to skillet, continue sauté until sauce thickens. Pour over egg and serve.

Source: Gourmet Do It yourself

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Eggs Benedict with Quick Hollandaise Sauce

Ingredients

1 tbsp white wine vinegar
4 eggs
4 English muffins
4 slices good quality ham

Quick Hollandaise Sauce

3 egg yolks
7 oz/200 g butter
1 tbsp lemon juice
pepper

Method

1. Fill a wide skillet three-quarters full with water and bring to a boil over low heat. Reduce the heat to a simmer and add the vinegar. When the water is barely shimmering, carefully break the eggs into the skillet. Let stand for 1 minute, then, using a large spoon, gently loosen the eggs from the bottom of the skillet. Let cook for an additional 3 minutes, or until the white is cooked and the yolk is still soft, basting the top of the egg with the water from time to time.
2. Make the hollandaise sauce. Place the egg yolks in a blender or food processor. Melt the butter in a small pan until bubbling. With the motor running, gradually add the hot butter in a steady stream until the sauce is thick and creamy. Add the lemon juice, and a little warm water if the sauce is too thick, then season to taste with pepper. Remove from the blender or food processor and keep warm.
3. Split the muffins and toast them on both sides. To serve, top each muffin with a slice of ham, a poached egg, and a generous spoonful of hollandaise sauce.

Caution: Recipes using raw eggs should be avoided by infants, the elderly, pregnant women, convalescents, and anyone suffering from an illness.

Makes 4 servings.

Source: Brunch

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Sweet and Sour Chicken Burger

Ingredients

450 g lean ground chicken
1/4 cup fresh bread crumbs
1 egg
1 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
1 avocado, pitted, peeled and sliced
1/2 cup sliced cucumber
3 radishes, sliced
1 cup shredded iceberg lettuce
4 onion buns, halved

Sweet and Sour Barbecue Sauce

2 tsp vegetable oil
1 onion, finely diced
2 cloves garlic, minced
2/3 cup bottled strained tomatoes (passata)
1 canned chipotle pepper in adobo sauce, chopped
2 tbsp tomato paste
I tbsp red wine vinegar
2 tsp packed brown sugar
pinch salt

Method

1. Make the sauce. In small saucepan, heat oil over medium heat. Cook onion and garlic, stirring occasionally, until tender and light golden, about 5 minutes.
2. Stir in strained tomatoes, chipotle pepper, tomato paste, vinegar, sugar and salt. Bring to a boil. Reduce heat and simmer until thickened, 10 to 12 minutes.
3. Let cool slightly. Using immersion blender, puree until smooth. Set aside.
4. Make the burer while barbecue sauce is cooling. Stir together chicken, bread crumbs, egg, chili powder, salt and pepper until combined. Shape into four 1/2-inch (1 cm) thick patties.
5. Place patties on greased grill over medium-high heat. Brush with half of the barbecue sauce. Close lid and grill, turning once and brushing with remaining sauce, until instant-read thermometer inserted sideways into centre of several patties reads 165°F (74°C), 10 to 12 minutes.
6. Sandwich patties, avocado, cucumber, radishes and lettuce in buns.

Makes 4 servings.

Source: The Complete Chicken Cookbook

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Bucatini All’Amatriciana

Ingredients

1/2 pound thinly sliced pancetta, coarsely chopped
1 red onion, thinly sliced
3 garlic cloves, thinly sliced
1-1/2 teaspoons crushed red pepper
12 ounces prepared tomato sauce
Kosher salt
1 pound bucatini
1/2 cup flat-leaf parsley leaves
grated Pecorino Romano cheese, for serving

Method

1. In a large, deep skillet, cook the pancetta over moderate heat, stirring frequently, until lightly browned, about 6 minutes.
2. Using a slotted spoon, transfer the pancetta to a plate. Pour off all but 2 tablespoons of the fat in the skillet. Add the onion, garlic and crushed red pepper and cook over moderately high heat, stirring occasionally, until the onion is lightly browned, about 6 minutes.
3. Return the pancetta to the skillet. Add the tomato sauce, season with salt and simmer until very thick, about 10 minutes.
4. In a pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1/2cup of the cooking water.
5. Add the pasta to the sauce along with the parsley and the reserved cooking water and stir over moderately high heat until the pasta is evenly coated, 2 minutes. Serve the pasta in bowls, passing the cheese at the table.

Makes 4 servings.

Source: Chef Mario Batali

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