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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.
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