Gordon’s Great Escape Southeast Asia: 100 of my favourite Southeast Asian recipes. Gordon Ramsay
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Название: Gordon’s Great Escape Southeast Asia: 100 of my favourite Southeast Asian recipes

Автор: Gordon Ramsay

Издательство: HarperCollins

Жанр: Кулинария

Серия:

isbn: 9780007384525

isbn:

СКАЧАТЬ water chestnuts, skinned and finely chopped

      3 garlic cloves, peeled and finely chopped

      1 small onion, peeled and finely chopped

      1 small turnip, peeled and finely chopped

      1 small carrot, peeled and finely chopped

      4 tbsp oyster sauce

      1 tbsp dark soy sauce tsp ground white pepper

      1 tbsp sugar

      2 tsp Chinese five-spice powder

      1 egg, beaten

      8–10 bean curd sheets, cut into 15 x 20cm rectangles

      1 tsp cornflour mixed with 1 tbsp cold water

      vegetable oil, for deep-frying

      sliced cucumber, to serve

      Loh bak is the Malay version of a sausage; lean pork is marinated in a mixture of ingredients, including Chinese five-spice, water chestnuts and carrots, then encased in a bean-curd skin. This dish originated from Eastern China, where it was known as Ngoh hiang, but as Nonya cuisine evolved, this dish soon found itself served at the meals of festival celebrations such as Chinese New Year. To me this dish is a snack, but in Malaysia many eat this as a main meal.

      The bean-curd skins create a delicious crunchy exterior and can be found at any good Chinese supermarket. An easy but slightly different substitute for bean-curd skins would be filo pastry – just layer the filo with melted butter in between and place the pork mixture in the middle. Serve with a chilli sauce, as they do in Malaysia (Snacks/appetisers).

      Place the pork in a large mixing bowl and add all the other ingredients except the bean-curd sheets, cornflour, oil and cucumber. Cover with cling film and leave to marinate for 1 hour.

      Divide the mixture between the bean curd rectangles, fold in the two short sides and roll from the long sides, making sure you roll tightly. Seal the skins with the cornflour mixture.

      Heat the oil in a deep pan or wok for deep-frying. When it is hot enough, fry the seasoned meat rolls for 4–5 minutes until golden brown and cooked through. Remove the rolls with a slotted spoon and drain to remove any excess oil.

      Slice the loh bak and serve with sliced cucumber and sweet chilli sauce (Snacks/appetisers).

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      SERVES 4

      vegetable oil, for cooking

      6–8 shallots, peeled and sliced

      4 garlic cloves, peeled and sliced

      2 lemongrass stalks, trimmed and bashed

      5cm knob of fresh ginger, peeled and julienned

      zest and juice of 2 oranges

      150g granulated sugar

      160ml water

      2 tbsp fish sauce

      1kg chicken wings

      sea salt and crushed black pepper

      Not only are chicken wings packed with flavour, because the meat cooks on the bone, but they are also great value for money. Chicken wings are the ultimate snack and I think they should only be eaten with fingers – with a napkin on standby.

      The base of this dish is a caramel sauce, which is incredibly easy to prepare. Such sauces are the cornerstone of Vietnamese cuisine and, surprisingly, are mainly used in savoury dishes. For this recipe the caramel sauce is a great cheat to help the chicken wings take on a dark golden-brown colour; the orange adds a bitter sweetness and the ginger a little spicy kick.

      Preheat the oven to 180°C/Fan 160°C/Gas 4. Heat the oil in a pan and add the shallots, garlic, lemongrass, ginger and orange zest and cook for 2–3 minutes, until the ingredients have softened. Add the sugar, water, orange juice and fish sauce and allow to dissolve. Cook until the mixture has reduced and thickened. This should take 3–4 minutes and the sauce should start turning syrupy. Remove from the heat and set aside.

      To prepare the chicken, place a large frying pan over a high heat and add 3–4 tablespoons of vegetable oil. Season the chicken, then, in batches, sear the pieces for 3 minutes, until browned. Add the chicken wings to an ovenproof dish and pour over the caramel sauce, mixing well to coat. Cook in the oven for 40–45 minutes until golden brown and sticky. Halfway through cooking, baste the chicken wings.

      Remove the chicken wings from the oven, season with sea salt and crushed black pepper and serve with the sauce spooned over.

      SERVES 4–6 (MAKES APPROX. 14–16 SKEWERS)

      SATAY

      500g chicken thighs, skinned and deboned

      3 shallots, peeled and coarsely chopped

      2 garlic cloves, peeled and coarsely chopped

      3cm knob of galangal, peeled and grated

      2 lemongrass stalks, trimmed and white part finely chopped

      1cm knob of turmeric root, peeled, or 1 tsp ground turmeric

      1 tbsp ground coriander

      1 tsp ground cumin

      1 tsp sea salt

      1 tsp palm sugar or dark brown sugar

      pinch of freshly ground black pepper

      1 tsp fish sauce chilli, deseeded and chopped

      4 tbsp peanut oil

      vegetable or groundnut oil, for brushing

      MALAYSIAN PEANUT SAUCE

      2 tbsp vegetable oil

      1 shallot, peeled and finely diced

      1 red chilli (deseeded, if you prefer)

      1 tbsp crushed garlic

      1 tbsp crushed ginger

      4 tbsp crunchy peanut butter

      1 tsp tamarind paste

      1 СКАЧАТЬ