Core the peppers and cut into thin rings. Fry in the oil and salt for 1
minute. Add 2 tablespoons water, bring to the boil, cover and simmer for
2 minutes. Drain.
Cut the chicken into 1 inch pieces. Chop the ginger finely, fry both
chicken and ginger in oil for 1 minute. Add the sugar and sherry.
Mix the cornstarch to a smooth paste with the soy sauce and add to the
pan. Heat gently, stirring until slightly thickend. Add the peppers and
cook for 1 minute.
Stewed Lamb With Orange
Ingredients
2 lb lean lamb or mutton
1 tblsp soy sauce
1 tblsp sherry
1 tsp ground ginger
2 tblsp finely grated orange rind
1 tsp salt
1 litre stock or water
1 tblsp cornstarch
Directions
Wipe the meat, then cut into 1/2 inch cubes. Mix the soy sauce, sherry,
ginger, orange rind and salt together, add the lamb and mix well. Put
the lamb into a pan with the flavourings and water. Bring to the boil,
remove the scum, cover and simmer for 2 hours.
Mix the cornstarch to a smooth paste with a little cold water and add to
the pan. Bring back to the boil, stirring until slightly thickened.
Pineapple Fish
PART ONE
Ingredients
1 lb fish
Dough
12 oz flour
1 egg
2 tblsp baking powder
3 1/2 tblsp cornstarch
1 tsp salt
1 cup water
flour to dust
oil to fry and for the dough
Directions
Mix together flour, egg, baking powder, cornstarch and 1 cup water. Let
stand 10 minutes. Add 10 tblsp oil and let stand another 20 minutes.
Cut fish to pieces and dust with cornstarch. Then dip fish into dough
and fry in hot oil. Turn fish very cautiously when the color starts to
change. Remove fish pieces when slightly brown. Let cool 5 minutes.
Now fry again in hot oil until the pieces are golden brown.
PART TWO
Further Ingredients
7 oz canned pineapple pieces
3/4 cup syrup from canned pineapple
1 tblsp cornstarch
2 tblsp vinegar
1 tblsp soy sauce
2 tblsp sugar
green tops of 2 scallions
Directions
Place ingredients in a saucepan and bring to the boil, stirring
constantly. Add the fish pieces and simmer, covered, for 5 minutes
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