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Restaurant Recipes

Restaurant Recipes

Restaurant Recipes

Originates from Thailand via Australia.

Stir Fried Ginger Chicken (PAD KING GAI)

Recipe By: Henrietta's Restaurant

Serving Size: 4 Preparation Time :0: 10

2 tablespoons oil

1 clove garlic -- chopped fine

2 tablespoons ginger root -- cut into matchsticks

200 grams chicken -- cut into strips

2 tablespoons oyster sauce

1-tablespoon fish sauce

1/2-teaspoon sugar

Pinch pepper

1 onion -- sliced

1/2 red bell pepper -- cut into strips

4 tablespoons mushrooms -- sliced

2 teaspoons coriander leaves -- chopped

Heat oil in wok or fry pan and fry garlic and ginger until golden. Add chicken and stir-fry until golden. Add oyster and fish sauces, sugar and pepper. Stir in onions, capsicums and mushrooms. Stir-fry for several minutes. Serve sprinkled with chopped coriander leaves. N.B. Adjust amount of oyster and fish sauce according to tastes. Purchasing notes: Blue Dragon stir-fry oil is good in this recipe. Fish sauce can be bought in deli's and Chinese supermarkets. It is used instead of salt and has a unique flavor.

This next recipe is an extremely popular hot pudding. Dariole type moulds can be bought at catering suppliers, and larger Sainbury's stores may even stock them thanks to Delia.

Date Banana & Cinnamon Pudding

Recipe By: HENRIETTA'S RESTAURANT

Serving Size: 7 Preparation Time :0:15

75 grams Butter -- at room temperature

150 gram Sugar caster

2 no Eggs -- beaten

 175 grams flour, self-raising -- sifted

175 grams Dates -- stoned & chopped

175 ml Water -- boiling

3/4-teaspoon bicarbonate of soda

2 teaspoons cinnamon

2 tablespoons treacle

2 Bananas, chopped fairly small

1.Put chopped dates in bowl with cinnamon, bicarb, treacle and water

2.Cream butter and sugar together, until pale and fluffy. Add eggs little at a time, beating well. Fold in flour and then date mixture and chopped bananas.

3.Oil 7 dariole moulds and divide mixture equally. Put on tray and bake for 25 minutes in preheated oven @ 350°f, mk4.

Creole Shrimp

Ingredients
2 c. coarsely chopped celery
2 c. coarsely chopped onions
2 medium bell peppers, coarsely chopped
2 cloves garlic, minced
1 stick oleo
2 medium cans tomatoes
1 small can tomato paste
2 Tbsp. Worcestershire sauce
1 tbsp. hot sauce
2 pounds of deveined shrimp.

Simmer all ingredients for 30 minutes and then add the 2 pounds of shrimp. Can be served on top of rice.

Boiled Shrimp

Ingredients:

1 (12 oz.) can of beer
3 Tbsp. vinegar
2 tsp. celery seed
2 Tbsp. salt
2 tsp. dry mustard
1/8 tsp. red pepper (cayenne)
1 Tbsp. black pepper
3 lbs of shrimp (fresh or frozen)

Simmer all ingredients in a large pot for 20 minutes. Drain, pour hot water over shrimp and serve hot or chilled. If you want to make this dish a little spicier, just add a bit more of the peppers.

Shrimp Scampi

Ingredients:
1 lb. large raw shrimp
1/2 c. butter or margarine
6 cloves garlic peeled and crushed
2 Tbsp parsley, chopped
1 1/2 tsp. grated lemon peel
2 T. white wine

Preheat oven to 400 degrees. Shell shrimp and devein. Wash under running water and drain well on paper towels. Melt butter in a 13 x 9 x 2 inch-baking dish in oven. Add garlic, salt, and 1Tbsp parsley. Mix well. Arrange shrimp in single layer in baking dish. Bake uncovered for 5 minutes. Turn shrimp. Sprinkle with white wine, lemon peel and remaining parsley. Bake 8 to 10 minutes longer or until shrimp are tender. Serve with drippings over toast cubes or in baked shells.