Indi's How To Cook Properly thread

Discussion in 'Waffle' started by Indi, Jun 18, 2008.

  1. Indi

    Indi Tha Original ThreadKilla!

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    Inspired and following on from Fes' thread, this thread is a place to share recipes and learn how to cook.
    I love cooking and was taught by my father when I was about 10. I even have a massive scrapbook of recipes at home. Cooking is scientifically proven to be therapeutic and helps the body and mind to relax while stimulating all your senses.
    So if you looking for a certain recipe, or you want to know more, and you have a fave recipe you want to share with others, drop a post.

    Don't give in to fast food and beans on toast!
     
    bn14 likes this.
  2. Indi

    Indi Tha Original ThreadKilla!

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    First recipe and an all-round favourite.


    SPAGHETTI A LA CARBONARA

    Ingredients:
    diced bacon (as much as you like)
    6 to 8 button mushrooms sliced
    4 oz Spaghetti per person
    1 Egg
    1 oz Butter
    1 pot Single Cream (double makes it go way too thick)
    half a clove of crushed garlic
    Grated Cheese (a big handful is good)

    Instructions:
    Right, measure out about 4ounces of spaghetti per person.
    Put your spaghetti on and at same time melt butter in a pan and add in your bacon (personally i add a shitload of bacon but that's just me, don't use smoked bacon though as the flavour will be too strong) and mushrooms. Wait until the bacon and mushrooms is done, and then add the single cream and leave it on a low heat.

    Crack an egg in a bowl and beat it senseless, add in grated cheese, bout a handful is good but you can add a bit more if you like, and then whisk it all together.

    When spaghetti is done, drain it and add a knob of butter, then mix in the cheese/egg mix followed by the bacon/cream mix.

    The eggs cook themselves in the hot spaghetti, but if some of you are a bit funny about that then put it back in the pan for about 20-30 seconds.

    Serve with a nice crusty bread like foccachia and enjoy.
     
  3. Indi

    Indi Tha Original ThreadKilla!

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    Here's a nice recipe from the local restaurants here in Nanjing


    EGGPLANT (AUBERGINE) WITH OYSTER SAUCE (YU XIANG QIE ZI)

    Ingredients:
    3 or 4 large eggplants (aubergines)
    1/2 lb of beef mince
    8 finely chopped button mushrooms
    soy sauce
    oyster sauce
    pinch of chilli powder or flakes
    sugar and salt to taste


    Chop the eggplants into thin slices.

    Fry the mince and chopped mushroom with a pinch of sugar and a dash of soy sauce to colour. Set aside into a bowl the cooked mince and mushrooms with the juice.

    Put a liberal amount of cooking oil into the wok and fry the eggplant until all the oil is soaked up. Add small amounts of water if needed and fry until all the colour of the eggplant has darkened considerably.

    Add the cooked mince and mushrooms to the wok. Then add a nice dash of soy sauce to colour the eggplant, and a nice blob of oyster sauce.

    Add a pinch of sugar and a pinch of salt to taste, add a touch more oyster sauce if need be. Cook until sauce is thick and the eggplant is juicy. Serve with rice and a pinch of chopped parsley.

    Quality (y)
     
  4. Indi

    Indi Tha Original ThreadKilla!

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    SCALLOPS WARPPED IN PROSCUITTO

    Make up a simple chilli garlic butter, by creaming together some salted butter, chopped red birdseye chillies, and plenty of garlic.

    Cook spaghetti in salted boiling water. For 3 people, half a packet should suffice.

    Preheat oven to about 200*C.

    Meanwhile, wrap 9 scallops (and their coral) in either thinly sliced bacon, or slices of prosciutto. Place the scallops at one end, then roll the bacon or prosciutto around the scallop, fairly tightly. Place each one onto an oiled baking sheet. Top each scallop with a little knob of the chilli garlic butter.

    Place the baking tray into the oven. You should aim to do this about 5 min into the cooking time of the pasta, and bake the scallops for 5-7 min.

    Drain the pasta, then toss with the remaining chilli garlic butter. Also toss through some chopped parsley. Plate up the spaghetti, and serve with 3 scallops each. Drizzle over a little of the melted butter from the baking tray.

    SPINACH SALAD
    Drizzle some olive oil into the bottom of a casserole dish. Preheat oven to 200.

    Slice a medium to large sized aubergine into rounds, then pile these up and slice again, into quarters. Throw the pieces into the dish. Sprinkle with a little sea salt. Now slice up a punnet of mushrooms, and toss in with the aubergine. Drizzle a little more oil over top, a little more salt, and maybe a little chilli infused olive oil. Finally, add a punnet of cherry tomatoes, and toss.

    Put the vegetables into the oven to roast, for about 15-20 min. Meanwhile, take a packet of marinated tofu. The best kind to use for this sort of salad is a medium-firm set tofu, marinated in soy sauce and ginger. Cut the tofu into chunks.

    Toss the tofu, some baby leaf spinach and the roasted vegetables in a vinaigrette of balsamic vinegar and extra virgin olive oil.
     
  5. Indi

    Indi Tha Original ThreadKilla!

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    MOULES MARINIERE


    Ingredients:
    Bag of frozen mussels (unless you go to a fish market you wont find fresh ones)
    White Cooking Wine
    half an onion
    Parsley (a small handful chopped)
    Garlic (1 clove crushed)
    pot of Double Cream
    Some lovely bread

    Instructions:

    Really really simple. Cook onions in a pan in some olive oil, then add mussels. Pour in a fair amount of white wine, say a couple of mugs worth. Put it on a high heat until it starts bubbling, then add in chopped parsley, the crushed garlic and about a cup full of cream. Let it reduce down as much as u can without turning the mussels rubbery.

    Serve in a bowl and get loads of nice bread. Eat the mussels and then take all the shels out, then get your bread and soak up the sauce with it and eat away

    Fecking gorgeous (y)
     
  6. Indi

    Indi Tha Original ThreadKilla!

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    One of my own recipes, this is so simple yet so fucking nice:


    Lemon Pepper Chicken Pitta Pockets
    Serves 2 - 4 people


    4 Chicken Breasts, cut into thin strips
    Cucumber and carrot, shredded
    1 clove of crushed garlic
    4 Pitta breads

    For the marinade:
    3 or 4 lemons
    fresh ground black pepper
    finely chopped coriander
    olive oil
    pinch of sugar


    Squeeze the lemons into a large bowl.

    Add the black pepper, coriander, pinch of sugar and a slug of olive oil to the lemon juice, and mix.

    Add the chicken strips and mix well, making sure the marinade covers the chicken. Leave the chicken to marinate for a minimum of an hour, for best results leave in the fridge to marinate overnight.

    Fry the vegetables with the crushed garlic and set aside in a bowl.

    Cut open the pitta breads along one side. Take the marinated chicken and fry gently.

    Serve in the pittas with the vegetables in the bottom and with the chicken on top of the vegetables

    Enjoy (y)
     
  7. Indi

    Indi Tha Original ThreadKilla!

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    Here's a good recipe for when you're having a special lady around and you want to get in her pants :teeth:


    LOBSTER THERMIDOR

    Ingredients:
    1 Lobster
    Shallots (onions will do)
    Fish Stock (can be a cube from a pack in hot water for u cheapos out there!)
    White Wine
    Double Cream
    Parmesan Cheese (normal cheese if your cheap again)
    English Mustard
    Parsley
    Lemon Juice

    Instructions:
    Crack the lobster down the side with the back of a knife, take off the top part of the shell. Remove all claw and tail meat and dice it up. Remove all meat from the head and throw it away. Place useable meat back inside the shell.

    The Sauce: Cook shallots in a shallow pan in a little olive oil. add the fish stock and white wine (about half a pint to 3/4 in total)
    Reduce it down for about 5-10 mins on the boil, add the cream , lemon juice, parmesan and a teaspoon of english mustard and the chopped parsley. Reduce it down till its fairly thick.

    Pour on top of the lobster meat in the shell and put it under a pre-heated grill for approximately 10-12 mins. (check the meat is cooked properly though, because your grill might be crap )

    Then serve it up with some salad or garnish on the side and some nice bread.


    If your bird will eat fish (I've found a lot of girls dont like it) then you will most definately get some great sex if you cook her this (y)
     
  8. Indi

    Indi Tha Original ThreadKilla!

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    And here's a nice starter


    ROASTED PEPPERS STUFFED WITH CHILLI CRAB

    Ingredients:
    Crab Meat
    Green or Red Pepper (your preference, i think green goes best with this)
    Mayonnaise
    Fresh Yoghurt
    Lemon
    Lime
    Spring Onion
    Cayenne Pepper
    Paprika
    Red+Green Chilli

    Instructions:

    Pretty simple stuff, chop pepper in half and get all seeds/white shit out. Drop on a tray in the oven with some olive oil.

    In a mixing bowl put in the crab meat, and half mayo half yoghurt, add a sprinkle of cayenne pepper and paprika. Squirt in some fresh lemon and lime juice.

    Finely chop some green and red chillies and soem spring onion.
    Mix all it in with the crab and mayo and season to taste.
    When your peppers are stating to nicely brown take them out and stuff the mixture in and serve with some garnish.

    If you get the mixture just right you should have a little tang of chilli with the lemon but then the smoothness of the crab and mayo (y)
     
  9. Indi

    Indi Tha Original ThreadKilla!

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    Here's a nice chicken dish that will keep you going for ages:


    SPICE RUBBED CHICKEN

    Ingredients:
    3 or 4 large chicken breasts
    1 lemon
    2 or 3 cloves of garlic per chicken breast
    olive oil

    The Rub:
    1 stick cinnamon
    1 tsp cayenne
    1 tsp salt
    8 whole cloves
    2 tsp cumin seeds
    1 tsp fennel seeds
    1 stp corriander seeds
    1 tsp sweet paprika
    1 tsp briwn sugar

    Roast spices in a hot pan and then grind them togther in mortan/pestle or a coffee grinder for spices only

    Take the chicken breasts and butterfly them (that's where you cut the chicket breasts in half but not all the way through, so the meat opens up like butterfly wings). Rub them with the spice mix (all surfaces of the chicken), slice a lemon in half and cut one half into small slices. Fold a couple slices of lemon and some cloves of garlic in the butterflied breast.

    Squeeze the other half of the lemon into a bowl with some olive oil and whisk the two together.

    Put the breasts in an oven-safe dish with oil/pam/something non-stick on the surface and coat them with the lemon/oil mix. Bake those up until theyre done to your liking (i roast these at 400F for an hour so that it shreads nice and easy).
    remove the lemons, squeeze whats left of the juice on the chicken if you want and throw out the garlic cloves.

    I usually serve this with couscous made with lemon juice, mint, almonds, and dried apricots in it. Its also good in a pita or sandwich wrap.


    You can also make a really good sauce to serve either with the warm dish or the pita or wrap:

    1/2 cup olive oil
    2 shallots, sliced
    1 fresh chili pepper
    1/2 lb pitted green spanish olives
    2 tbs sherry wine vinegar
    1/2 lemon, juiced

    Saute the shallots and pepper until carmalized then put that and the rest of the ingrediants in a blender and puree
     
  10. Indi

    Indi Tha Original ThreadKilla!

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    I love this so much, its one of my favourite dishes.


    BEEF WELLINGTON

    Ingredients:
    1 8oz Fillet Steak
    Puff Pastry
    Onions
    Mushrooms
    Your favourite pate (brussels works well with this one)
    Red Wine
    Demi Glace (if you dont have any of this then use an onion gravy)

    Instructions:
    Ok first off, if your broke, a nice rump will do if fillet is too expensive (but if you want pure pleasure, then get a fillet or a nice sirloin!!)

    Cook in a pan some onions and some mushrooms. take about 3-4 spoonfuls of the onions and the mushrooms out of the pan and leave in enough to make a sauce.
    Add red wine and demi glace and reduce down to a nice thick sauce (use beef gravy if can't get demi glace.)

    Sear your fillet steak on all sides and cook it till its very rare (if you like your steak well done, if think you should die for ruining a perfectly good steak.) Then place your fillet steak on some rolled out pastry (enough to wrap around the whole thing comfortably.)

    Next get your onions and mushrooms in a bowl and your pate and mix them all together. Then place a couple of spoonfuls of the mixture on the fillet steak. Then brush egg (or milk) on the pastry on the inside, and fold it all in. Then egg the outside and place on a baking tray in the oven at about 180 degrees. Cook until the pastry is golden brown and serve it up.

    If done right, the steak should come out medium rare and will taste bloody lovely. Pour your sauce on the top and enjoy.
     
  11. Indi

    Indi Tha Original ThreadKilla!

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    SWEET AND SOUR CHICKEN CURRY


    First, take:

    3 tbsp tomato puree or tomato sauce (not ketchup!)
    2 tbsp plain yoghurt
    2 teaspoons Garam Masala
    1-2 tsp Chilli powder
    1 clove garlic pulped
    2 tbsp mango chutney
    1 tsp salt

    and mix together well.

    Warm 2-4 tbsp corn oil in pan/wok, and add above mixture. Heat through.

    Add 700g (1 1/2lb )cubed chicken, and stir till the chicken is coated coated. Gradually add 150ml (2/3cup) of water to the pan and cook until chicken is done to your liking.

    Optionally, you can add 2 fresh chopped green chillies (leave these out if u are a wimp), 2 tbsp single cream and 2 tbsp fresh corriander. Cook for 2 more minutes.

    Serve with rice and naan bread.
     
  12. Indi

    Indi Tha Original ThreadKilla!

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    Here a banging cheesecake recipe I read somewhere.


    CHOCOLATE ORANGE CHEESECAKE

    Ingredients:
    Large Bar of Milk Chocolate
    Double Cream
    Sugar
    2 Oranges
    Gelatine
    Full Fat Soft Cheese
    Digestive Biscuits (nice ones)
    Butter

    Instructions:
    Grab your digestives, and blend/crush them up into fine crumbs. Melt some butter and add it to the digestive crumbs, so it moistens them up. Throw the mixture into the bottom of a cake tin and firm it down so youve got about a cm of base. Pop it in the fridge.

    Grab your chocolate and break off a line to save for decoration. Place the rest of the bar of chocolate in a pyrex bowl above some boiling water on the stove.

    In a mixing bowl put in the melted chocolate, about third of a large tub of soft cheese and add about a pint of cream. Zest both your oranges and make sure it is very fine zest. Add that in then squeeze every drop of orange you can into it. Add half a cup full of sugar if the orange overpowers a little bit.

    Put a little bit of water in a pan and boil it, add 6 sheets of gelatine until you can see now lumps. Put the gelatine in the mixture and whizz it all up. The mixture should be a bit thicker consistancy than double cream.

    Put this into the cake tin, and then grate the left the chocolate left over onto the top. Leave overnight in the fridge.

    It should set perfectly. Slice and eat it as quickly as possible (y)
     
  13. Indi

    Indi Tha Original ThreadKilla!

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    A classic dish for all to enjoy.


    CHILLI CON CARNE

    Ingredients:
    Beef Mince (although technically you should make it with strips of meat!)
    Onions (diced)
    Mushrooms
    Garlic
    Mixed Herbs
    Paprika
    Cayenne Pepper
    Ground Cumin
    Red+Green Chillies
    1-2 Scotch Bonnets (if you dare)
    Kidney Beans
    Chopped Tomatoes
    Tomato Puree
    Chocolate Powder
    Worcester Sauce
    Beef Stock


    Instructions:
    First, add your onions in a large cooking dish. Cook till soft and add in the mince and the mushrooms. Cook till the meat is starting to all be coloured, then add in your beef stock.

    Start to reduce it down and then add in your garlic, chillies and the mixed herbs. Then get your ground cumin and add in quite a large amount of it, followed by a sprinke of cayenne pepper, paprika and some cocoa powder. Add in the tomato puree and the kidney beans. Finally throw in the chopped tomatoes and leave it on the stove stirring occasionally on a low heat for about an hour or maybe longer.

    Season it up and taste it. It might be a good idea to get some chilli powder, to spice it up a little more if it isnt quite hot enough!

    Best idea with chilli is just to throw it all in and basically let it reduce down to a fairly thick sauce and let all the flavours cook out nicely.

    Cant really go wrong, just whatever you do dont rush it or it will taste bland.

    Serve with rice and a swirl of sour cream.


    Also as a side dish, you can get a bag of crunchy tortilla chips, lay them out on a plate and cover with sliced jalapenos and grated cheese (monterey jack or mozzarella is good), and then place under a low heat grill until the cheese melts. Serve and eat with salsa.
     
  14. Indi

    Indi Tha Original ThreadKilla!

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    I bought this book about 8 years ago called 101 Gourmet Burger recipes, and I love homemade burgers so I picked it up and never regreted it. Here's one of my favourites from the book.


    BLUE CHEESE STUFFED BURGERS
    Servings: 4


    1 1/2 lbs ground beef
    1/2 teaspoon salt
    1/3 cup crumbled blue cheese
    3 ounces cream cheese, softened
    1 tablespoon country-style Dijon mustard
    4 onion buns
    1 cup fresh mushrooms, sliced thin
    2 medium onions, sliced 1/8" thick
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1 tablespoon Worcestershire sauce
    4 slices ripe tomato


    In medium bowl stir together ground beef, salt and pepper. Form into 8 large patties.

    In small bowl stir together blue cheese, cream cheese and mustard.

    Place about 2 tablespoons cheese mixture on top of each of 4 patties. Top each with remaining meat patty. Press around edges to seal.

    Place hamburgers in 10" skillet. Cook over medium heat, turning once, until desired doneness (12 to 15 minutes for medium).

    Place hamburgers on buns.

    In same skillet with drippings place mushrooms and onions; add some salt, pepper and Worcestershire sauce. Cook over medium high heat, stirring occasionally, until tender (4 to 5 minutes).
    Put a tomato slice on each hamburger; top with grilled mushrooms and onions.

    Serve with spicy potato wedges, and some sour cream and barbeque sauce.
     
  15. Indi

    Indi Tha Original ThreadKilla!

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    And here's a chinese one from my ex-girlfriend, she's gone but the recipe remains.


    SHRIMP & BROCCOLI IN CHILLI SAUCE
    Serves 4


    Ingredients
    1-1/2 pounds medium shrimp, peeled and deveined
    2 tablespoons minced seeded jalapeno pepper (about 2 peppers)
    2 tablespoons dry sherry
    1-1/2 teaspoons paprika
    1/2 teaspoon ground red pepper
    4 garlic cloves, crushed
    1/3 cup water
    1/4 cup chili sauce
    2 teaspoons cornstarch
    2 teaspoons sugar
    1/2 teaspoon salt
    1 tablespoon oil
    3 cups broccoli florets
    8 ounces of noodles/vermicelli


    Combine the first 6 ingredients in a medium bowl; cover and chillfor 1 hour.

    Combine water and next 4 ingredients (water through salt) in a small bowl; set aside.

    Heat oil in a stir-fry pan or wok over medium-high heat. Add broccoli; stir-fry 2 minutes. Add shrimp mixture; stir-fry 5 minutes or until shrimp are done. Add cornstarch mixture, and bring to a boil. Cook 1 minute or until sauce thickens.

    Serve over noodles.
     
  16. Indi

    Indi Tha Original ThreadKilla!

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    And here's my special cottage pie recipe, nice winter warmer and tastes proper nice.


    INDI'S SPECIAL COTTAGE PIE
    Serves 4


    Ingredients
    1 tbsp oil
    1 large onion chopped
    2 medium carrots, chopped
    8oz of chopped mushrooms
    1 1/4 lb beef mince
    14oz can tomatoes
    10fl oz beef stock
    1 bay leaf
    fresh thyme leaves from 1 sprig
    2 tbsp tomato pur??e
    salt and freshly ground black pepper

    For the topping:
    1 1/2 lb potatoes, peeled and chopped
    8oz parsnips, peeled and chopped
    2 tsp creamed horseradish
    2 1/2oz butter
    2fl oz milk
    lots of strong cheddar, grated



    Method
    Preheat the oven to 190C/375F/Gas 5.

    Heat the oil in a large pan. Add the onion, mushroom and carrot and cook over a medium heat for 5 minutes until soft.

    Add the minced beef and cook for 3 minutes to brown.

    Add the tomatoes, puree, beef stock, bay leaf and thyme.

    Cover and simmer for 30 minutes. Season.

    Make the mash: boil the potatoes and parsnips in water until soft. Drain and mash with the butter and milk. Stir in the horseradish and season with salt and pepper.

    Spoon the meat into an ovenproof dish. Top with the mash and grated cheese, and bake for 30 minutes until golden brown.


    Enjoy (y)
     
  17. Indi

    Indi Tha Original ThreadKilla!

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    Lastly, here are a few steak sauces.


    DIANE SAUCE

    Ingredients:
    Onions or Shalots (diced)
    Button Mushrooms (thin sliced)
    Demi Glace
    Double Cream
    French Mustard
    Brandy

    Instructions:
    Fry your onions and mushrooms in a pan, when cooked throw in some brandy and flambe it (light it - carefully )
    Then add your french mustard demi glace and double cream. Reduce down nicely and serve with a steak for a lovely sauce

    p.s dont go too overboard on the brandy and french mustard otherwise it can be quite an overpowering flavour.


    ROQUEFORT SAUCE

    Ingredients:
    Shallots or Onions (diced)
    Roquefort cheese (or if your a cheapo use stilton)
    Double cream
    White Cooking Wine

    Instructions:
    Simply cook the onions and add the whitewine followed by the cheese and the cream. Redcue till its a nice and creamy sauce and serve


    MONTREAL SAUCE

    Ingredients:
    Onions
    Peppers
    Mushrooms
    Wholegrain Mustard
    Double Cream
    White Cooking Wine

    Instructions:
    Fry your onions,mushrooms and peppers in a pan add white wine mustard and the cream and reduce down nicely.


    STEAK BOSTON SAUCE

    Ingredients:
    Mussels
    Queen Scallops
    White Wine
    Double Cream
    Shallots (diced)

    Cook your scallops and mussels in white wine after youve fried your onions. WHen they are nearly ready, add your duble cream, reduce down to a nice thick sauce and serve on top of a fillet steak.



    I have a lot more recipes to post, but will let you try these for now and give you time to post your own (y)
     
  18. RocksteadyUK

    RocksteadyUK SkimoBeats

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    @ Indi

    Didnt want to ruin your thread by posting but big ups mate!!

    love this forum... not only can a chat flabberish about dnb but i can also find some quality recipes.... as well as a nice bit of totty thanks to TPI.....


    Big up to Indi.....


    1 request though..... Kung Po Chicken...... you know the recipe for that???

    ive think ive asked this before... i know its a pretty nieve question..... but...... do they have English takeaways in China?? or English restuarants??....... or even Indian takeaways???......
     
    Last edited: Jun 18, 2008
  19. philski

    philski smoke weed everyday

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  20. Indi

    Indi Tha Original ThreadKilla!

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    Re: @ Indi

    I already answered you takeaway question in another thread

    http://www.dnbforum.com/showthread.php?t=48226&highlight=takeaway


    As for a Kung Pow recipe, I don't mind you asking for requests in that thread, in fact I'd prefer it if you kept it all in that thread, that's why I made it a sticky. I'll merge these threads.
    Here's one that I got from a friend I used to work with


    KUNG POW CHICKEN (GUNG BAO JI GAI JIAO FAN)

    Ingredients:
    1 1/4 lbs diced chicken breasts,
    1 egg white
    4 teaspoons cornstarch
    1 teaspoon chilli & garlic sauce
    2 tablespoons soy sauce
    1 teaspoon dry sherry
    1 teaspoon red wine vinegar
    1/4 cup chicken broth
    1 teaspoon sesame oil
    3 tablespoons vegetable oil
    1/2 cup unsalted peanuts
    4 green onions, chopped into 1/2-inch pieces
    2 garlic cloves, minced
    1/2-1 teaspoon crushed red pepper flakes

    In a small bowl, combine chicken with egg white and 3 teaspoons of the cornstarch, toss to coat.

    In another bowl, blend chili paste, soy sauce, sherry, vinegar, broth, 1 teaspoon cornstarch, and sesame oil. Set sauce aside.

    Heat oil in a wok or large frying pan over medium-high heat. Add chicken and stir fry until it separates and turns white, about 4 minutes. Remove with a slotted spoon and drain on paper towel.

    Fry the peanuts in the oil over medium heat until they are golden brown, about 3 minutes. (You may need to add a bit more oil). Remove and drain.

    Remove all but 2 tablespoons oil from the pan, stir fry onions, garlic and hot pepper for 30 seconds. Add chicken, and stir fry over high heat 1 minute.

    Add the sauce, stir fry until heated through and thickened. Add peanuts and stir.

    Serve with boiled rice.

    Enjoy (y)
     

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