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Oriental delights
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Chef Cheung churns out some exotic noodles, salads and desserts
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PHO - RICE NOODLE SOUP WITH CHICKEN AND PORK
Ingredients
Flat rice noodles — 50 gm.
Salt — 2 tbsp
Pepper powder (white) — 20 gm.
MSG — 2 tbsp
Sugar — 40 gm.
Pak Choy — 20gm.
Chinese cabbage — 20 gm.
Chicken breast meat, diced — 100 gm.
Pork slices — 100 gm.
Beansprouts — 5gm.
Spring onion batons — 20 gm.
Peeled chopped garlic — 10 gm.
Onions — 30gm.
Black cardamom — 1 gm.
Cinnamon — 1 gm.
Star anise — 1 gm.
Light soya sauce — 75 ml.
Red chilli — 2 gm.
Lime — 1
Saw leaves — 2 gm.
Mustard leaves — 2 gm.
Basil leaves — 1 gm.
Water — 1/2 ltr.
Method
Make a chicken stock with chicken b1s, water, star anise, cinnamon, and black cardamom. Stir for an hour. Add salt, sugar, MSG, white pepper powder and soya sauce to the strained stock.
Add sliced pieces of chicken, pork, garlic and noodles. Simmer till meat is are cooked.
Add pakchoy, Chinese cabbage, and finish off with spring onion. Bring to boil. Add fried onion slices.
Serve PHO piping hot in large bowls. The arrange the red chilli slices on a platter along with bean sprouts, basil leaves, lime wedges, saw leaves, mustard leaves, and serve along with the soup.
RAW MANGO SALAD
Ingredients
Shredded raw mango — 60 gm.
Shredded raw basil — 1 gm.
Finely chopped red chilli — 1 gm.
Roasted sesame seeds — 1 gm.
Shredded carrot — 5 gm.
(For dressing)
Light soya sauce — 20 ml.
Chopped red chilli — 1 gm.
Chopped garlic — 1gm.
Sugar — 10 gm.
(For garnishing)
Fried sliced onion — 1gm.
Roasted crushed peanuts — 1gm.
Method
Mix mango, shredded basil, red chilli, carrots, and sesame seeds.
Blend all the dressing ingredients together.
Pour and mix over mango/carrot.
Garnish with fried onions, peanuts, and serve.
ROASTED NUTS IN GARLIC AND PEPPER
Ingredients
Cashewnuts, whole — 50 gm.
Pistachio nuts — 20 gm.
Almonds, roasted — 40 gm.
Garlic, chopped — 30 gm.
Crushed peppercorns — 10 gm.
White wine — 30 ml.
Lime wedge — 1 piece
Soya sauce — 40 ml.
Oyster sauce (vegetarian, if necessary) — 20 ml.
Sugar — 25 gm.
Salt — 15 gm.
Vegetable stock — 60 ml.
Cornflour — 10 gm.
Oil
Method
Sauté garlic in oil. When done, add white wine and reduce. Add nuts, then the vegetable stock and bring to boil. Season with the soya sauce, oyster sauce, sugar and salt. Reduce slightly, and add crushed peppercorns Thicken with corn flour and finish off with a dash of limejuice, serve hot.
CRÈME COCONUT
CUSTARD
Ingredients
Coconut milk — 80 ml.
Jaggery — 5 gm.
Sugar — 20 gm.
Coconut, grated — ¼ cup
Egg — 1
Method
Add jaggery and sugar, both powdered to the coconut milk. Beat in egg and grated coconut. Make caramel out of a tablespoon of sugar. Pour caramel into mould (single helping). Pour custard ingredients into the mould and cook in an oven at 170 degrees C. for 15 minutes or until set.
Remove from oven and let it cool, then let it chill in the refrigerator.
Remove the dish from the mould, place on the serving plate and sprinkle with grated, roasted coconut.
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