Shrimp Stew

Ingredients

3 tablespoons vegetable oil
1 red onion, chopped
4 cloves garlic, finely chopped
1 teaspoon ground cumin
4 tablespoons Panca Chili Paste
2 cups vegetable broth
2 cups chicken broth
11 oz white potatoes, cut into 1/2-inch cubes
1 sprig oregano
40 medium shrimp, peeled and deveined
1 teaspoon chopped parsley leaves
2 cups Cooked White Rice, to serve
salt and pepper

Method

  1. Heat two thirds of the oil in a pan over low heat, add the onion and garlic, and saute for 2 minutes, or until the onion has softened.
  2. Add the cumin and chili paste, season with salt and pepper, and cook gently, stirring, for 5 minutes until the paste has thickened and become fragrant.
  3. Pour in the broths and add the potatoes and oregano. Bring to a simmer and cook for 10 minutes, or until the potatoes become tender.
  4. Heat the remaining oil in a separate pan. Season the shrimp with salt and pepper, add to the pan, and saute for 2 minutes until cooked.
  5. Add the shrimp to the potato stew with the chopped parsley and stir together.
  6. Serve in large shallow bowls with rice.

Makes 4 servings.

Source: Peru – The Cookbook


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Three-cup Chicken

Ingredients

1 lb skinless, boneless chicken thighs
1 tablespoon cornstarch
1 tablespoon oil
2 scallions, cut to short pieces
4 small pieces ginger
3 tablespoons Shaoxing rice wine 3 tablespoons
light soy sauce 1/2 cup
chicken stock
1/2 teaspoon toasted sesame oil

Method

  1. Cut the chicken into 3/4 inch cubes. Combine the cornstarch with enough water to make a paste and toss the chicken cubes in the paste to coat.
  2. Heat the oil in a small clay pot or braising pan, lightly brown the chicken with the scallion and ginger, then add the rice wine, soy sauce and stock. Bring to a boil, then reduce the heat and simmer, covered, for 20-25 minutes. There should be a little liquid left—if there is too much, boil it off.
  3. Add the sesame oil and serve the chicken hot from the pot.

Makes 4 servings.

Source: The Food of China


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Corn-thickened Turkey Stew

Ingredients

9 oz corn kernels
bunch of cilantro leaves
2 tablespoons vegetable oil
1 onion, chopped
4 cloves garlic, finely chopped
2 oz loche squash, grated
1 caigua, chopped
2 tablespoons Yellow Chili Paste
1 (2-lb) turkey, cut into 2-1/2-ozpieces
2 cups cooked rice to serve
salt and pepper

Method

  1. Put the corn kernels and cilantro leaves in a blender or baton (Peruvian grinder) and blend or grind to form a thick paste. Set aside.
  2. Heat the oil in a large pan over low heat, add the onion and garlic, and sauté for 2 minutes, until the onion has softened. Season with salt and pepper.
  3. Add the grated squash, caigua, and chili paste, and cook, stirring, for 10 minutes until the ingredients are cooked.
  4. Pour in 8 cups water and simmer over low heat for 30 minutes until the stew has thickened and reduced.
  5. Season the turkey pieces with salt and pepper. Add the turkey to the stew and cook for 40-45 minutes over low heat until tender.
  6. Add the corn paste to the pan and cook for 10 minutes, stirring continuously, until the stew thickens. Taste and adjust the seasoning if necessary. Serve with rice.

Makes 4 servings.

Source: Peru – The Cookbook


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Mandarin Stewed Chicken

Ingredients

1 whole chicken, about 800 g
200 g lean pork
50 g bean curd sheet
5 black mushroom
50 g bamboo shoot
8 small onion
4 cloves garlic
2 sprigs spring onion
4 slices ginger
1 stalk coriander
1/2 Egg

Method

  1. Clean and chop chicken into pieces. Rub chicken with 1 tbsp light soya sauce, 1 tsp dark soya sauce and 1/2 tsp five-spice powder. Set aside to marinate for about 30 minutes.
  2. Cut pork into pieces (each about 15 g), add 1/3 tsp salt, 1/2 egg, and 2 tbsp cornstarch. Stir well and set aside.
  3. Cut bean curd sheet into short lengths. Soften and cut mushrooms into slices. Cut bamboo shoots into small slices. Remove skin of onion and garlic.
  4. Add 5 cups stock or fresh water to a bowl, mix in 1/2 tsp salt, 1 tsp chicken broth mix, 1 tsp sugar, 2 tsp light soy sauce, 2 tsp oyster sauce, 1 tsp dark soy sauce, 1 tsp sesame oil, and some ground white pepper. Stir thoroughly to make up the sauce. Mix 1 tbsp cornstarch with 1 tbsp water into the thickening.
  5. Blanch the chicken in hot oil till golden brown and remove. Also blanch pork, bean curd stick, small onion and garlic in hot oil. Remove and drain.
  6. Leaving 2 tbsp oil 2 in the wok, add in bamboo shoots and ginger to stir-fry briefly. Add spring onion, mushrooms, 1/2 tbsp Chinese wine and sauce. Stir well.
  7. Place chicken, all other ingredients and the sauce into a clay-pot. Cover and simmer for about 45 minutes over low heat till cooked and about one cup of sauce is left. Adjust the flavour of the sauce. Add thickening to thicken the sauce.
  8. Sprinkle the coriander on top before serving.

Source: Hong Kong Master Chef


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Stewed Assorted Vegetables

Ingredients

Ingredients:
8 oz white cabbage
1/2 can baby corn
1/2 can button mushroom
1/2 can straw mushroom
3 tomato

Seasoning

3 cups vegetable stock (or water)
1/2 tsp sugar
1/2 tsp salt

Sauce

2/3 cup vegetable stock
1/4 tsp sugar
1/4 tsp salt
dash of sesame oil
pinch of pepper
1-1/4 tsp cornstarch

Method

  1. Wash and blanch white cabbage in boiling water until soften. Drain and rinse with cold water. Drain and cut the big ones into halves.
  2. Wash and cut tomato into pieces, remove seeds.
  3. Wash and make a slit cut on button mushroom.
  4. Wash and divide baby corn into halves.
  5. Wash and cut big straw Mushroom into halves.
  6. Sauté baby corn, button Mushroom and straw mushroom with 3 tbsp oil, sizzle 1 tsp wine and add in seasoning. Bring to a boil and add white cabbage, cook for 3 minutes.
  7. Add tomato and bring to a boil. Drain on a strainer and press out excess water, arrange on serving plate.
  8. Heat 1 tbsp oil, mix in sauce ingredients. Bring to a boil. Pour on the prepared vegetable.

Source: Vegetarian Dishes


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