Wednesday, July 22, 2009
In the mood for some Asian food
My sister is visiting with her boyfriend and we're all visiting our parents. So it's a bit of a madhouse at times, but with lots of good eats. Usually someone gets a craving of some sort that then immediately has to be catered to and I get to spend a lot more time in the kitchen than I've been able to lately. Usually it goes something like this: "I feel like some Asian food," someone says. "I'll make some if you babysit". I say. And then someone else says they want pork and a fourth person says they want seafood so this is how we ended up with these dishes.
Sweet and sour mixed meat with peas:
300 g pork strips
300 g beef strips
a large handful of fresh shelled peas
a big knob of fresh garlic (3 cm)
2 big cloves of garlic
1/2 of red bell pepper
6-10 cherry tomatoes, halved
4 tsp of fish sauce
oil for frying
some boiling water
Chop the garlic and the ginger and cut the bell pepper in strips.
Heat some oil in a large pan. Brown the beef then the pork. Add the ginger and the garlic. After about a minute, add the bell pepper and the peas.
Stir and let it simmer for a couple of minutes. Taste. Add the tomatoes and some water (if necesary, you want yout meat and veggies be covered in the sauce).
Squeeze in the juice from 1/2 of the orange and add the fish sauce.
Reduce the heat and let it simmer for a couple of more minutes.
Yellow plum seafood:
1 pack of cleaned shrimp
1 pack of Tiger prawns (cleaned , but with 'easy open' shells left on)
a little bit of fresh chilli pepper
a bunch of fresh cilantro
10 fresh and ripe yellow plums
1 cube of chicken stock
2 tsp of corn or potato starch
1 clove of garlic
oil for frying.
Peel and depit the plums and cut into pieces (you'll just end up with soft pulp).
Chop the garlic, chilli (no seeds) and cilantro.
Heat the oil in a large pan. Quickly fry the prawns until they turn pink.
Add salt and squeeze in the lime. Add the shrimps, mix and fry for a minute or so.
Then add the garlic and plums. Reduce heat, cover and let it simmer.
Bring some water to a boil (about 250ml) and dissolve the stock cube. Mix the starch with a little bit of cold water.
Add the stock to the simmering prawns and then mix in the starch with the cold water. Keep stirring. It should thicken quickly. Add the chilli. Let it simmer for a couple of minutes.
Serve both over some rice noodles (don't forget to wash them with cold water after they're done (3 minutes in boiling water). And that's it.
Although I don't claim to be any kind of specialist when it comes to cooking Asian food (that's why I'm very careful not to claim it to be Chinese, Thai, Vietnamese or anything else specific, unless I use a recipe and I really know it is), I must say, that this was fabulous. And what more - it tasted really authentic. At least in the remit of my limited experience :).