R e ci p e s but still holds it shape. Serve garnished with fresh coriander leaves and some fried crushed garlic.
Ya m Wo o n S e n G ung Glass noodle salad with shrimps Serves 2
Ingredients 100g ½ cup 1 tbsp 1 tbsp 2 tbsp 1 tbsp 1 tsp ½ tsp 1 tbsp 1 cup
G ae ng Ch u e d Ta n g - Kwaya d S a i
Stuffed cucumbers with minced chicken in clear soup Serves 2
Ingredients Stuffed Cucumbers 100g Minced chicken 1 tbsp Coriander, finely chopped 1 pc Cucumber Salt and pepper to taste Soup 1 cup Water 1 tbsp Onion, finely sliced 1 pc Spring onion, cut lengthwise into large pieces ½ tsp Salt 1 tsp Oyster sauce 1 tsp Soy sauce ½ tsp Chicken stock ½ tsp Sugar ½ tsp Pepper Garnish 4 or 5 pcs ½ tbsp
Coriander leaves for garnishing Garlic, fried and crushed
Preparation
Heat the water in a saucepan while adding all the ingredients for the soup. Cut the cucumber into cylinder shaped pieces of approximately 5 cm length. Seed the core for stuffing, without breaking the cucumber. Mix the minced chicken with the coriander, salt and pepper. Stuff the cucumber pieces with the minced chicken mixture. Add the stuffed cucumber to the soup and simmer for 7 minutes until chicken is cooked and cucumber is tender,
30
C h e f ' s C o r n e r
Minced shrimps Water Chili and garlic, chopped Sliced onion Lemon juice Coriander and green onion, chopped Chicken stock Salt Sugar Glass noodles
Garnish Fresh mint or coriander Peanuts (optional)
Preparation
Soak the glass noodles for 10 to 15 minutes in cold water. This prevents the glass noodles from getting sticky when cooked. Heat water in a saucepan and then add all the ingredients except the glass noodles. Stir all ingredients until shrimps are just cooked. Adjust spiciness if needed by adding some extra chopped chili. Add the glass noodles and stir until they turn soft. Serve onto a plate and garnish with fresh mint or coriander, and some halved peanuts (optional).
G a i Pa d K ing
Stir fried chicken with ginger Serves 2 200g 50g 1 tbsp 2 pcs 1 tbsp ½ cup ½ tbsp 2 tsp 2 tsp ½ tsp 3 tbsp 20g
Chicken fillet, sliced Black mushroom, sliced Fresh ginger, fine julienne cut Onions, sliced Soy bean sauce Chicken stock Sugar Soy sauce Oyster sauce Chicken bouillon Corn oil Spring onion, chopped
Preparation
Heat the oil in a wok and add the sliced chicken. When slightly cooked, add all the other ingredients except the spring onion, and stir fry until chicken is fully cooked and all the ingredients are well mixed. Then add the spring onion and serve. Note: Chinese ginger is less spicy than Thai ginger Recipe courtesy of Bua Khao Thai Restaurants
3
r d
Quarter 2012