SPECIAL MUTTON CURRY (INDONESIAN STYLE)
Chicken Fried Ribs ....
For mustard sauce:
Make ribs:
Preheat oven to 200 F.
Heat 3/4 inch oil to 325 F in a deep 12-inch skillet over medium heat.
Meanwhile, season ribs with 3/4 teaspoon salt and 1/2 teaspoon pepper. Put flour, eggs, and pankopanko.
Fry ribs in batches, turning once, until golden brown and cooked through, 7 to 8 minutes per batch. Transfer first batch to a paper-towel-lined baking sheet and keep warm in oven. (Return oil to 325 F between batches.)
Make sauce while ribs fry:
Stir together sauce ingredients. Serve ribs with sauce.
Serve with:
boiled or mashed potatoes
SZECHUAN STYLE SOUP
Ingredients:
2 carrots thinly sliced
150 g shitake mushrooms
1/3 cup sliced water chestnut (fresh or tinned)
200 g sliced snow peas
1 cup fresh bean sprouts
1 onion sliced
3 cloves garlic minced
1 tbs fresh ginger minced
4 cups chicken broth ( vegetarians use vegetable stock)
1 cup water
cup rice – wine vinegar
2 tbs soya sauce
2 tbs oil
2 tbs sesame oil
Dash of chilli oil
Method:
Heat 2 tbs of oil in a heavy pot over medium heat.
Add onion and carrots, cook stirring for about 2 minutes.
Add garlic and ginger, cook stirring for a minute.
Add chicken broth, water and soya sauce.
Bring to boil and cook for 2 minutes.
Add the mushrooms and water chestnut, boil 1 minute.
Turn off the heat, add peas and bean sprouts.
Cover and let it rest for 2 minutes.
Stir in rice wine vinegar, sesame oil and chilli oil.
Heat again for a minute. Taste for salt.
Serve immediately.
STEAMED FISH CHINESE STYLE
Ingredients:
1 large pomfret
1 tbs ginger shredded
1 stalk spring onion shredded
tsp salt
tsp white pepper
tsp corn starch
2 dried shitake mushrooms ( soak in water before slicing )
Sauce:
1 tsp light soya sauce
1 tsp fish sauce
1 tbs rice wine
tsp sugar
Garnish:
1 stalk spring onion shredded
1 red chillie cut into strips
1 tbs garlic oil
1 tsp sesame oil
Method:
Wash fish and pat dry. Make few slits on each side of the fish.
Rub lightly on the surface and inside of fish with salt, pepper,
And corn starch. Then stuff a few shreds of ginger and spring
Onions into the slits and fish stomach. Scatter the mushrooms
On and around the fish
Put the fish on a heatproof dish. Mix the sauce and pour it over
The fish. Steam over high heat for about 15 minutes.
The eyes will pop out, this is an indication that the fish is cooked.
Pour the combined oil over the fish immediately.
Garnish with the cut chillie and spring onion.
Serve immediately.
Note: If you like you can arrange cut tomatoes around the fish
Before steaming.