RE: Recipe's & Cooking
May 7, 2009 at 9:50 pm
(This post was last modified: May 7, 2009 at 9:52 pm by Oldandeasilyconfused.)
@Sam
Here's one I use lot because I'm lazy and love spicy food. I call this method "fast braising"
I use chicken fillets (you could use small chicken pieces,but it would take longer) or beef.
You will need:
Large to medium frying pan (I use electric pan)
One medium onion,cut in half and sliced thinly
1 or 2 cloves or garlic if liked.
1/2 pound (250gms per person) of Chicken or beef cut into thinish slices.
About 1 table spoon Olive,peanut or canola oil.
About 2-3 tablespoons of soy sauce. .
About 4 tablespoons (more if you like) of SWEET Thai chilli sauce.
Enough water to cover the meat and onion.
That's the basic ingredients. You can also add a range of finely diced vegetables. I cook the vegetables separately. Goes well with rice or potato.(or just bread)
METHOD:
Heat the pan to a moderate hear.
Add onions,and garlic,stir briefly.Add mead and stir for about 30 seconds only.Add soy and chilli sauce,stir in quickly,and add water.
Raise heat heat on the pan until the water begins to boil.Allow to bubble with reasonable vigour. Cook for about 15 minutes,until the liquid has reduced to a thick sauce or virtually none leaving the meat glazed.. You may need to add more water if it reduces too quickly.Allow 25-30 minutes if using chicken pieces with bones.
Time taken should be not less than 15 minutes, not more than 20 minutes. WARNING: keep an eye on this: If it dries right out,it WILL burn; the chilli sauce contains palm sugar
Serve immediately.
This dish also works well with any kind of currie past (about 1 tablespoon,depending on how hot you like) instead of soy and chilli sauce.
If you like that,I have authentic recipe for a solid,basic spaghetti bolognaise.
Here's one I use lot because I'm lazy and love spicy food. I call this method "fast braising"
I use chicken fillets (you could use small chicken pieces,but it would take longer) or beef.
You will need:
Large to medium frying pan (I use electric pan)
One medium onion,cut in half and sliced thinly
1 or 2 cloves or garlic if liked.
1/2 pound (250gms per person) of Chicken or beef cut into thinish slices.
About 1 table spoon Olive,peanut or canola oil.
About 2-3 tablespoons of soy sauce. .
About 4 tablespoons (more if you like) of SWEET Thai chilli sauce.
Enough water to cover the meat and onion.
That's the basic ingredients. You can also add a range of finely diced vegetables. I cook the vegetables separately. Goes well with rice or potato.(or just bread)
METHOD:
Heat the pan to a moderate hear.
Add onions,and garlic,stir briefly.Add mead and stir for about 30 seconds only.Add soy and chilli sauce,stir in quickly,and add water.
Raise heat heat on the pan until the water begins to boil.Allow to bubble with reasonable vigour. Cook for about 15 minutes,until the liquid has reduced to a thick sauce or virtually none leaving the meat glazed.. You may need to add more water if it reduces too quickly.Allow 25-30 minutes if using chicken pieces with bones.
Time taken should be not less than 15 minutes, not more than 20 minutes. WARNING: keep an eye on this: If it dries right out,it WILL burn; the chilli sauce contains palm sugar
Serve immediately.
This dish also works well with any kind of currie past (about 1 tablespoon,depending on how hot you like) instead of soy and chilli sauce.
If you like that,I have authentic recipe for a solid,basic spaghetti bolognaise.
