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4月4日 Naked Chef, Bachelor Dinner-2Dish#3, "Tree Climbing Ants" (Vermicell with minced meat),
This dish is name after its appearance. The minced meat is like the ants climbing the tree-like vermicell...Don't laugh at it, it is delicious.
Material:
Minced Pork-Beef (half and half) 150g - 40 cents from AH
Vermicell 100g - 20 cents from OS
"Lee Kum Kee" Chili-Garlic Sauce - two teaspoon from OS
Shallot, Ginger, Potato flour, Salt, Chicken Bouillon Powder, Rice Wine - proper amount
Preparation
1. Marinade minced meat with some salt, soy sauce, chicken bouillon powder, potato flour, rice wine & ginger for appro. 15 mins,
2. Soak the vermicell in pure water for 10 mins or so,
3. Cut the garlic and shallot into pieces. Cook
1. Heat the empty fryer until hot, pour oil 30ml or so in, throw in the marinaded meat, add more salt or sth if you like a strong taste, fry it until 90% cooked. (color changes). Transfer it to a plate temporarily.
2. Pour in some oil again (can be the left over oil from the previous procedure). Fry the garlic & Chili quickly and put in the vermicell (surely pretty wet vermicell), add in a little salt. Fry them before all the water goes and put in the fried meat. 3. Add in two teaspoons of Chili-Garlic Sauce and one bowl of pure water. Fry (actually, boil) the mixture until all the water almost leaves and sift the chopped shallot and done. 4. Take a picture and compare it with the following.
Dish#4, Shanghai Chin Choi with Shrimps
Material:
Shanghai Chin Choi 250g - 1.5 euro from OS
Shrimps 50g - 50 cents from Fisherman's shop
Shallot, Ginger, Potato flour, Salt, Chicken Bouillon Powder, Rice Wine - proper amount
Preparation
1. Marinade Shrimps with some salt, chicken bouillon powder, potato flour, rice wine & ginger for appro. 15 mins,
2. Wash and Cut the Choi into small pieces
3. Cut the shallot into pieces
Cook
1. Heat the empty fryer until hot, pour in oil 30ml or so, throw in the ginger for a quick fry and then transfer it into garbage bin.
2. Throw in the marinaded shrimps, add more salt or sth if you like a strong taste, fry it until 50% cooked. (color changes).
3. Mix a little potato flour with 10ml water and pour in. Mix the strange liquor with your shrimps and fry it until 80% done. Transfer it to a plate temporarily.
4. Pour in some oil again (can be the left over oil from the previous procedure). Fry the choi, add in a little salt. When it shrinks to considerably small, add in shrimps mixture.
5. Add in chicken bouillon powder after 30 secs or so, sift the chopped shallot and done.
6. Take a picture and compare it with the following.
3月21日 Naked Chef, Bachelor Dinner-1Starting from today, I begin with this recipe for bachelor dinner @ Amsterdam
Mar 20th, 2006
Dish#1, Fried Beef Fillets & Onion with Chili Sauce,
Material:
Beef Fillets 150g - 2 euro from butcher shop
Onion 200g - 30 cents from Albert Heijn (AH)
"Lee Kum Kee" Chili-Garlic Sauce - two teaspoon from Oriental Supermarket (OS)
Shallot, Ginger, Potato flour, Salt, Chicken Bouillon Powder, Rice Wine - proper amount
Preparation
1. Marinade beef fillets with some salt, chicken bouillon powder, potato flour, rice wine & ginger for appro. 15 mins,
2. Cut the onions into small pieces and shed tears,
3. Cut the shallot into pieces
Cook
1. Heat the empty fryer until hot, pour oil on the flames (sorry, actually in the fryer), 30ml or so, throw in the ginger for a quick fry and then transfer it into garbage bin.
2. Throw in the marinaded beef fillets, add more salt or sth if you like a strong taste, fry it until 50% cooked. (color changes).
3. Mix a little potato flour with 10ml water and pour in. Mix the strange liquor with your beef and fry it until 80% done. Transfer it to a plate temporarily.
4. Pour in some oil again (can be the left over oil from the previous procedure). Fry the onion pieces (and shed tears again), add in a little salt. Before they are overdone, save them by letting beef rejoin in.
5. Add in two teaspoons of Chili-Garlic Sauce. Fry the mixture and sift the chopped shallot and done.
6. Take a picture and compare it with the following.
Dish#2, Egg Plants with Minced Meat, Hot dih
Material:
Minced Pork-Beef (half and half) 150g - 40 cents from AH
Egg plant 1 - 1.4 euro from AH
"Lao Gan Ma" Black-bean Hot Sauce - two teaspoon from OS
Chili, Shallot, Garlic, Soy Sauce, Potato flour, Salt, Chicken Bouillon Powder, Rice Wine - proper amount
Preparation
1. Marinade minced meat with some salt, soy sauce, chicken bouillon powder, potato flour, rice wine & ginger for appro. 15 mins,
2. Cut the egg plant into pieces and no need to shed tears this time,
3. Cut the garlic and shallot into pieces.
Cook
1. Heat the empty fryer until hot, pour oil 30ml or so in, throw in the marinaded meat, add more salt or sth if you like a strong taste, fry it until 90% cooked. (color changes). Transfer it to a plate temporarily.
2. Pour in some oil again (can be the left over oil from the previous procedure). Fry the garlic & Chili quickly and put in the egg plant, add in a little salt. Fry them for considerably long time and put in the fried meat.
3. Add in two teaspoons of Black-bean Hot Sauce . Fry the mixture and sift the chopped shallot and done.
4. Take a picture and compare it with the following.
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