BBQ Meat in Angel Oriental Barbecue Sauce
Tag Archives: recipe by pauline chang
The “Taufu Twins” with Inoki Mushrooms
Pork/Lamb Ribs in Rich Plum Sauce
Silky Smooth Taufu with Minced Meat
Steamed River Fish with Exotice Sauce
Fried Sharksfin with Crabmeat
Fragrant Prawns for Festive Occasions
Long Beans in Miso Paste
(Suitable for vegetarians)
By Pauline Chang
Ingredients:
- 300g Long Beans
- 2 (long) Brinjals
- 2 Tbsp Miso Paste (mashed)
- Oil for frying
- Tomato slices for garnishing
- Chilli – sliced (optional)
Method:
- Cut long beans and brinjals into short lengths.
- Deep fry in hot oil until half cooked.
- Remove from oil and place on absorbent paper.
- Leave some oil (2 Tbsp) to fry miso paste until dissolved.
- Garnish with tomato slices.
Fried Meaty Seafood Balls
By Pauline Chang
Ingredients (A):
- 300g Minced pork/chicken
- 100g Prawns – shelled and chopped
- 50g Black Fungus (mook yee)
- 1 Carrot – finely shredded
- 1 Egg – beaten
Ingredients (B):
- Breadcrumbs for coating
- Oil for frying
- Chilli sauce for dipping
Method:
- Mix (A) with 2 Tbsp starch flour and 1 Tbsp sesame oil till sticky.
- Shape into round balls and coat with breadcrumbs.
- When oil is hot, deep fry the meatballs till golden.
- Place on absorbent paper to cool.
- Serve with chilli sauce and cucumber rounds.
Lenggong Kampong Chicken with Garlic Ginger Paste
By Pauline Chang
- 1 Lenggong Kampong Chicken – 3kg
Lenggong Kampong Chicken with Garlic Ginger Paste - Water – one pot just enough to cover chicken completely
- 1 tbsp. Salt
- ½ tbsp. Rock Sugar
Ingredients (A):
- 1 pc (thumb size) Ginger – smashed
- 1 stalk Spring Onions
Garlic-Ginger Paste (B):
- 150g young Ginger
- 15 pcs Garlic
- 5 pcs Shallots
- ½ tsp. Salt
- Some Cekor (‘lesser galangal’)
- 1 tsp. Sesame Oil
Blend (B) and fry with oil till aromatic.
Chilli Sauce:
- Blend together:
- 10 pcs Red Chillies
- 5 pcs Chili Padi
- 3 inches young Ginger
- Lime Juice to taste
- Salt and Sugar to taste
Method:
- Put (A) inside cavity of chicken.
- When water boils, add in chicken
- Turn off heat and let chicken immerse in the water for 20-30 mins till cooked.
- Place chicken in a pot of tap water to cool (10 mins). Drip dry.
- Chop into pieces and place on plate.
- Serve with soya sauce, onion/sesame oil, garlic-ginger paste (B) and chilli sauce.
- Oyster sauce – 1 tbsp