Thai-style Golden Cups

Ingredients

12-16 spring roll wrappers cut
into 2 inch squares
6-8 cooked salad shrimp
1 Tbsp ground peanuts
2 Tbsp diced green peppers
1 Tbsp diced red pepper
1 Tbsp diced celery
2 Tbsp diced cucumber
1 tsp minced mint leaves
1 tsp minced coriander

Lemongrass Sauce

1 cup lime juice
1 cup white sugar
1 tsp salt
4 red Thai chili, minced
1 Tbsp minced lemongrass

Method

  1. Make the sauce. Blend all ingredients in a blender and set aside.
  2. In a small mini cupcake pan, overlap 2 spring roll wrappers perpendicular on top of one another. Push down in middle to make a cup, then bake in the oven at 350°F for 5 minutes.
  3. Mix all ingredients with lemongrass sauce in a bowl. Scoop into cups and put a shelled and cooked shrimp on top.

Makes 2 to 4 servings.

Source: Ciao! magazine


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Bird’s Nest and Wonton Cups

Ingredients

4 oz bird’s nest
5 oz shrimp meat
1 crab
1 abalone
1/2 cup chicken stock
6 wonton wrappings
1 egg white
salt to taste

Method

  1. Soak bird’s nest until soft. Clean, drain and dry.
  2. Mince shrimp meat to from paste.
  3. Cut abalone into pieces.
  4. Remove roe from crab and mash into paste.
  5. Deep-fry wonton wrappers and from into cups.
  6. Wrap abalone with shrimp paste and coat with some of the bird’s nest. Steam the balls for 3 minutes until cooked. Place inside wonton cups.
  7. Add the remaining birds nest, stock and crab roe into a small saucepan. Season with salt. Add some egg white and bring to a boil. Serve hot with the shrimp balls in wonton cups.

Source: Recipes of Great Chefs in Hong Kong


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Coral Chicken

Ingredients

1 whole chicken
1 crab
450 g mashed shrimp meat
300 g gai lan

Sauce

1 cup chicken stock
1/2 tbsp oyster sauce
salt and pepper
1/8 tsp sesame oil
2 tsp cornstarch

Method

  1. Open crab and remove roe. Wash roe and mix with some Shao Hsing wine. Steam remaining crab and remove the meat.
  2. Poach chicken in boiling water until cooked. Remove bones and stuff chicken with mashed shrimp meat. Cut stuffed chicken into bite-size pieces. Place on plate and steam on high heat for about 30 minutes until cooked.
  3. Add sauce ingredient to a saucepan and bring to a boil. Add crab meat and crab roe. Bring back to a boil again and pour on top of chicken.
  4. Blanch gai lan in boiling water, drain and place on the sides of the chicken.

Source: Recipes of Great Chefs in Hong Kong

Hot Lobster Salad

Ingredients

2 (1-lb) cooked lobsters
2 celery ribs, cut into julienne strips
1 medium red onion, halved and finely shredded
4 cobs baby corn, halved lengthwise
1 medium carrot, cut into julienne strips
1/4 cup snow peas, sliced
mixed salad greens
lime quarters, to garnish

Dressing

2 Tbsp olive oil
1 Tbsp lime juice
1 Tbsp garlic wine vinegar
1 tsp prepared Dijon mustard
2 garlic cloves, peeled and crushed
1 Tbsp fresh dill, chopped

Method

  1. Halve the lobsters and remove the meat. Cut into 1-inchmcubes.
  2. Lay a sheet of dampened wax paper in the base of the steamer top and arrange the lobster and vegetables inside.
  3. Cover with a tight-fitting lid and steam over boiling water for 10 minutes until the vegetables are tender and the lobster is hot.
  4. Arrange the salad greens in a shallow serving bowl. Mix the dressing ingredients in a small saucepan and heat gently until hot.
  5. Spoon the lobster and vegetables onto the salad leaves and pour the dressing over the top. Garnish with dill and serve immediately.

Makes 4 servings.

Source: Steam Cuisine


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Grayfish and Gravadlax Pumpernickel

Ingredients

180 g crayfish tails
1 tbsp light mayonnaise
1 tbsp light cream cheese
1 tsp Dijon mustard
zest and juice of 1 lemon, plus extra for serving
1/2 a small bunch of dill, finely chopped, plus extra for serving
sea salt and black pepper
1 beetroot, cooked and finely chopped
4 thin slices of pumpernickel or rye (from a small, fresh loaf)
4 slices (100 g) of gravadlax or smoked salmon

Method

  1. Drain the crayfish tails if necessary and pop into a small mixing bowl.
  2. In a separate small bowl, mix the mayonnaise, cream cheese, mustard, lemon, dill and seasoning.
  3. Add to the crayfish along with the beetroot and mix well.
  4. Top the bread slices with the mixture, then lay a slice of gravadlax or smoked salmon over each.
  5. Squeeze over a little lemon juice, scatter over a bit more dill and finish with some freshly ground black pepper.

Makes 2 servings.

Source: Skinny Weeks and Weekend Feasts


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