国外料理手册大全-7-Vegetables-蔬菜.docx

01Gado-Gado RecipeIngredients:Blanched/steamed vegetableslong green beans, cut into 4-5 cm longChinese cabbage, shreddedBean sproutsFresh VegetablesLettuceTomato, wedgedCucumber, slicedOther ComplementsBoiled/steamed potatoes, slicedBoiled eggs, wedgedFried/baked tempeFried/baked tofuLontong (rice cake with log shape), cut into 1 cm thickReady-to-use fried shallotMelinjo nuts crackersShrimp crackersGado-gado sauce10 cloves garlic, stir fried/fried/roasted300 g roasted/fried peanuts (In this case, I used 1 cup of organic crunchy peanut butter)1000 ml coconut milk10 red chilies, discard the seed and stir fried/fried1 tsp terasi (dried shrimp paste), toasted1 block of coconut sugar (about 62.5 grams)2-3 tbsp rice flour dissolve in a small amount of waterSambal20 red bird eyes chilies, boiled /steamed1/2 tsp sugarSea salt as desiredMethod: Gado-Gado Sauce1. Process garlic, peanuts/peanut butter, a half part of coconut milk, red chilies, terasi, coconut sugar in a food processor or blender.2. In a sauce pot, combine processed mixture with the rest of coconut milk, stir and turn on the stove at low-medium heat. Stir occasionally.3. Cook sauce until boiled, the volume reduced and the sauce surface looks a bit oily. Add rice flour mixture. Keep stirring until bubbling about 5 minutes. Remove from the heat.SambalCombine all ingredients and process in a food processor/blender or you can grind them with mortar and pestle.ServingPlace lettuce, slices of lontong and boiled potatoes, blanched vegetables, wedges of boiled egg, slices of fried tempe and tofu, and wedges of tomato, slices of cucumber. Pour the warm sauce over, garnish with fried shallot, crushed shrimp crackers and emping nuts crackers. Put sambal on the side as people has different tastebuds to handle the spiciness. You can omit the sambal if you dont like the spicy sauce.Tips- If the sauce to thick, add a small amount of water.- Always try the sauce before remove from the heat, so you can add salt or coconut sugar to match your tastebuds.- Serve gado-gado sauce while it is still warm. Warm up the sauce if it is cold.- If you still have leftover sauce, keep it in a jar and refrigerate/freeze. You may use for other dipping purposes.02Tomato Eggs (蕃茄炒蛋/西红柿炒蛋)Ingredients: 4 large eggs8 oz. fresh tomato (cut into thin wedges)1 teaspoon shaoxing wine (optional)1/2 teaspoon salt3 dashes white pepper powder1 teaspoon sugar2 tablespoons water1/4 teaspoon sesame oil3 tablespoons cooking oilMethod: Break the eggs into a bowl and use chopsticks to beat the eggs until they break thoroughly. Add salt, sesame oil, shaoxing wine, white pepper powder, and lightly beat to blend well. Set aside.Heat up a wok with 2 tablespoons cooking oil. Add the egg mixture into the wok, and use your spatula to spread the eggs. Keep stirring until the eggs form lumps. Gently break the lumps into smaller pieces. As soon as the eggs are cooked, dish out and set aside.Clean the wok and heat it up again with 1 tablespoon cooking oil. Drop the tomato wedges into the wok and do a few quick stirs. Add sugar and water into the tomatoes. Cover it with the lid and let it cook for about 30 seconds. Transfer the eggs and chopped scallions into the tomatoes, stir-fry for 30 seconds or so, dish out and serve immediately.Cooks Note: If you like your eggs extra flavorful, add 1/4 teaspoon oyster sauce when you season the eggs.03Chinese Tea Eggs (Tea Leaf Eggs) RecipeIngredients: 6-12 eggs4 cups water6 tablespoons low-sodium soy sauce3 tablespoons pu-erh tea1 cinnamon stick1 star anise3 cloves1/2 teaspoon Chinese five-spice powder1 teaspoon sugarMethod:Add 4 cups of water to a medium pot and gently drop in the eggs. Make sure the water covers the eggs. Bring the water to boil on high heat. Boil for about 10 minutes or so to make sure the eggs are cooked.Transfer the hard-boiled eggs out of the hot boiling water and rinse them with cold water. Using the back of a teaspoon, gently tap the eggshell to crack the shell. Return the eggs to the water and add in the remaining ingredients. Bring the tea mixture to a boil and immediately turn the heat to low. Simmer for 2 hours (the longer the simmering, the better the taste). Add more water if needed. Serve immediately or leave the tea eggs in the mixture overnight to further develop the color and flavor.Cooks Notes:1. For serving, I like dipping my Chinese tea leaf eggs with a little soy sauce, but they are flavorful without any additional condiments. 04Imitation Sharks Fin and Crab Meat Omelette RecipeIngredients:6 eggs1 cup imitation sharks fin1 cup crab meat (freshly picked or frozen)1/2 cup thinly sliced cabbage1 tablespoon oyster sauce1 tablespoon Shaoxing wine1/2 teaspoon sesame oil3 dashes white pepper powder1/2 teaspoon fish sauce1/4 teaspoon sugar3 tablespoons cooking oilSome chopped scallionsMethod:Beat 6 eggs in a big bowl. Add in all the ingredients above (except crab meat and cooking oil). Stir well. Heat up a wok and add in the cooking oil. Drop the crab meat into the wok and lightly stir it around for about 1 minute. Pour the beaten eggs mixture into the wok and continue to stir until the eggs start to cook. Break the eggs into small lumps/pieces and make sure they are completely cooked (but not overcooked). Toss in the chopped scallions, do a quick stir, dish out and serve hot.Cooks Notes:1. If you cant find imitation sharks fin, you can use glass noodles (also known as cellophane noodles or mung bean noodles) instead. 2. I used freshly picked crab meat from a 1 1/2 pound crab. I saved the orange roes from the crab and top the omelette with them. 3. You can also use lettuce if you wanted to make this dish into omelette cups. 05Malaysian Sweet and Sour Eggs Recipe (Eggs Masak Branda/Belanda)Ingredients:4-5 eggs (fried “well done”)1 onion (cut into rings and then cut into half)1/2 red chili (sliced thinly)1/2 stalk scallion (sliced diagonally)1/8 teaspoon salt1/8 teaspoon fish sauce (optional; if you dont use fish sauce, add extra salt)3 1/2 tablespoons sugar or to taste3 tablespoons cooking oilTamarind pulp (the size of a small ping pong ball)1 cup waterMethod:1. Fry the eggs “well done” and set aside. 2. In a small bowl, add one cup of water to the tamarind pulp and soak for 10 minutes. Squeeze the tamarind pulp to extract the juice. Use only the juice and discard the pulp. 3. Heat up your wok and add in the cooking oil. 4. Sauté the onions for 2-3 minutes until they turn slighly brown or aromatic. 5. Add in the fried eggs and do a quick stir. 6. Lower the heat, add the tamarind juice and bring it to boil. 7. Add in sugar, salt, fish sauce, scallion and chili. Simmer for 1-2 minutes. 8. Serve hot. 06Thai Recipe: Son-In-Law EggsIngredients:4 boiled eggs (shelled)2 big shallots (finely shredded)Oil for deep fryingScallion or cilantro for garnishingTamarind Sauce:1/2 tablespoon fish sauce (or to taste)2 tablespoons palm sugar (or to taste)4 tablespoons tamarind juice (use about a small ping pong ball size of tamarind pulp and mix with water to extract the juice)1 clove garlic (minced)1 teaspoon dried chili flakes1 tablespoon ground peanut1 tablespoon oilMethod:Deep-fried the eggs until the skin turns brown. Dish out and slice into halves. Arrange them on a plate. Deep fried the shredded shallots until golden brown, remove and place on paper towel to absorb oil.Heat up a sauce pan, pour in the oil and saute the minced garlic until light brown. Add the dried chili flakes, ground peanut, do a quick stir, and follow by the tamarind juice, palm sugar, and fish sauce. Bring it to boil and pour the sauce on top of the eggs. Top with fried shallots and scallion/cilantro. Serve hot with steamed white rice.07Recipe: Rolled Omelet (Tamagoyaki)Ingredients: 3 tablespoon dashi stock or the same amount of water and a pinch of dashi-no-moto2 tablespoons mirin1 tablespoon caster (superfine) sugar1 teaspoon soy sauce1 teaspoon salt6 large (US extra large) eggs, beatenVegetable oilGarnish:1 inch daikonShiso leaves (optional)Method:Mix the dashi stock or water with dashi-no-moto with mirin, sugar, soy sauce, and salt. Add to the beaten eggs and stir well. Heat the omelet pan over medium heat. Soak a paper towel in a little oil and wipe the pan to grease it.Pour in some egg mixture and tilt the pan to coat evently. When the omelet starts to set, roll it up towards you using a pair of chopsticks or a spatula. Keeping the rolled omelet in the pan and push it back to the farthest side from you. Oil the empty part of the pan with the paper towel again. Again, pour in some egg mixture into the empty side, lift up the first roll with chopsticks and let the egg mixture runs underneath. When it looks half set, roll the omelet around the first roll to make a single roll with many layers. Repeat the process until all egg mixture is used up.Move the roll gently onto a sushi rolling mat covered with a clear sheet of plastic wrap. Roll the omelet firmly into the mat and leave to stand rolled for 5 minutes.Grate the daikon with a daikon grater or a very fine grater. Squeeze the juice out with your hand.Cut the rolled omelet into 1 inch slices crossways. Lay the shiso leaves (if using) on a plate and place a few pieces of omelet on top. Put a small heap of grated daikon to one side and add serve. 08 Chawanmushi (Japanese Steamed Egg Custard/茶碗蒸) Ingredients:4 medium shrimp4 gingko nuts (optional)2 inch carrot3 oz chicken breast1 teaspoon sake1 teaspoon soy sauce2 fresh shiitake mushrooms (thinly sliced, stalks discarded)For the custard:3 extra large eggs, beaten2 cups water*1/2 teaspoon dashi-no-moto (or equal amount of dashi stock)*1 tablespoon sake1 tablespoon soy sauce1/2 teaspoon saltWater*Ratio of eggs to dashi stock/water is 1:3. The above measurement of water is for reference only.Method:Blanch prawns and set aside. Cut the carrot slices into maple leaf shapes. Blanch in salt water and drain. Cut the chicken into small cubes and marinate in sake and soy sauce for 15 minutes.Put all egg custard ingredients in a bowl and mix with chopsticks and strain into a bowl. Bring a steamer to boil and then set the heat to very low.Divide the chicken, shiitake, prawns and carrots among four ramekins. Divide the egg mixture among the ramekins. Put the scallion on top and cover each ramekin with aluminum foil. Steam on low heat for 15 minutes. Insert a tooth pick into the egg and if it comes out clear, it's done.09Recipe: Restaurant-style Chinese Greens with Oyster SauceIngredients:Your favorite Chinese greens (I used 6 baby bok choy for my dish)1 tablespoon oyster sauce (Lee Kum Kee brand preferred)1 tablespoon water1/4 teaspoon cooking oil1/2 teaspoon sugar2 dashes of white pepper powderGarlic Oil:2 cloves garlic (finely chopped)1 teaspoon oilMethod:Prepare the garlic oil first by heating up your wok and stir fry the minced garlic until they turn light brown. Dish out and set aside.Heat up a pot of water and bring it to boil. Add two small drops of cooking oil into the water. Drop your vegetables into the boiling water and quickly blanch them for about 20-30 seconds (depends on the quantity). As soon as they turn slightly wilted, transfer them out and drain the excess water off the vegetables. Arrange the vegetables on a plate.In a wok, heat up the cooking oil, and then add the oyster sauce, water, sugar, and white pepper powder. As soon as the sauce heats up and blends well, transfer and drench it over the blanced vegetables. Top the vegetables with the garlic oil and serve immediately.Cook's Note:1. For the garlic oil, the garlic will continue to cook in the oil so as soon as they turn light brown in the wok, you should dish it out. Eventually, they will turn golden brown. :)10Chinese Vegetable Recipe (Choy Sum)Ingredients: 6-8 oz. choy sum or Chinese leafy greensSome sliced carrots6 medium-sized shrimp (peeled and deveined)1 inch ginger (peeled and sliced thinly)2 tablespoons cooking oilWhite Sauce: 1/2 teaspoon salt1/2 teaspoon fish sauce or to taste1/2 tablespoon sugar1/2 tablespoon corn starch6 tablespoons water1 teaspoon Shaoxing wine1/4 teaspoon sesame oilMethod: Rinse the vegetables with water and drain the water dry. Mix the white sauce ingredients and set aside.Heat up a wok and add the cooking oil until its smoking hot. Add ginger, stir-fry until light brown or aromatic. Add mushrooms and shrimp and do a few quick stir until the shrimps become half-cooked. Add vegetables into the wok and stir quickly. Transfer the white sauce mixture into the wok and continue to stir-fry until the sauce thickens. By then, the vegetables should be perfectly cooked, but not overcooked.Dish out and serve immediately.11Baby Bok Choy Recipe4 oz. bok choy mui/baby bok choi (cleaned and rinsed)1/8 teaspoon salt or to taste1 tablespoon oil1/4 cup peeled baby shrimps3 cloves garlic (finely chopped)Method:Heat up a wok with the cooking oil and saute the chopped garlic until light brown or aromatic. Add the baby shrimps and stir-fry until the shrimps are half-cooked. Add in a pinch of salt to the shrimp, and then follow by the baby bok choy. Quickly stir-fry the vegetables, dish out and serve hot.Cooks Notes:1. Do not overcook your vegetables. They should retain the vitality and crunchiness12Stir-fried Brussels Sprout Recipe with Dried SoleIngredients:10 Brussels sprouts (cut into halves)2 pieces of dried sole fillet (cut into small pieces)2 cloves garlic (thinly sliced)1 tablespoon oyster sauce1 tablespoon water1 tablespoon cooking oil3 drops of sesame oilA dash of pepperA pinch of sugarMethod:1. Heat up a small pot of water and bring it to boil. 2. Add a few drops of cooking oil into the water (to preserve the color of the Brussels sprouts) and boil the Brussels sprouts for two minutes. Drain and set aside. 3. Heat up the wok and add the cooking oil. 4. Add the sliced garlic and do a quick stir. 5. Add in the dried sole fillet pieces and stir fry until they turn golden brown and crispy. 6. Add in the Brussels sprouts, oyster sauce, water and stir fry for 1 minute. 7. Add the sesame oil, a dash of white pepper powder and a pinch of sugar. 8. Dish up and serve hot. 13Omelet with Shrimp and Onions RecipeIngredients:3 large eggs1 teaspoon oyster sauce3 drops of fish sauce2 dashes of white pepper powder1/4 teaspoon sesame oil1 teaspoon of Shaoxing cooking wine1/2