23
RECIPES
CHICKEN WITH GREEN PEPPERS
Ingredients:
• 200 g (7 oz) chicken fillets • 0,25 l (0.26 qt) oil (preferably peanut oil) • 2 cloves of chopped garlic •
3 chopped shallots • 170 g (6 oz) sliced green peppers • 2 teaspoons of shredded red chilli • 6 Chinese
mushrooms, marinated and chopped
Marinade:
• 1 teaspoon of light soy sauce • 50 ml (0.05 qt) of white wine • 1/2 teaspoon sesame oil • 1/2
teaspoon salt • 1 teaspoon pepper • 25 g (0,9 oz) corn flour • 1 egg white, whipped
Sauce:
• 1/2 teaspoon salt • 1/2 teaspoon white pepper • 100 ml (0.1 qt) white wine • 50 ml (0.05 qt) light
soy sauce • 25 g (0,9 oz) corn flour • 1/2 teaspoon sugar
Preparation:
1. Remove (if this has not been done yet) the skin from the chicken fillets, cut the meat in small strips of
about 3 mm – 0.1” thick and 4 cm – 1.6” long. Leave to marinate for half an hour.
2. Mix the ingredients for the sauce in a separate dish.
Preparation method:
1. Heat 0,25 l (0.26 qt) oil in the wok until it is hot enough for deep frying. Deep fry the chicken for
about 15 seconds until the meat turns light brown. Remove the chicken from the wok and leave to
drain.
2. Remove some of the oil until you still have 4 tablespoons of oil left. Use the wok spatula and stir-fry
the garlic and the shallots until they are done. Add the rest of the vegetables and stir-fry over a high
heat for about 30 seconds.
3. Then add the chicken, mix well and add the sauce. Stir till the sauce thickens.
4. Serve immediately with white rice.
PRAWNS WITH SAMBAL SAUCE
Ingredients:
• 1 kg (35 oz) big prawns or langoustines • 250 g (9 oz) freshly grated coconut • 5 tablespoons oil
Sambal sauce:
• 15 shallots • 30 pieces dry chilli (softened) • 4 pieces red chilli, without seeds • 1 tablespoon shrimp
paste • 1 clove garlic • 2 pieces “bua keras”
These ingredients have to be ground very finely.
• 2 tablespoons tamarine fruit soup • 4 tablespoons water
