ragrant, add the Lemongrass stir fry and lift.
Enter the
In food processor, prepare the ingredients that
ell. Stir together buttermilk and food color. Mix flour, cocoa and
om For more indonesian cuisine recipes.
tir fry SAUCE ingredients together in a blender or food processor. Process
garlic and ginger in a food processor or blender.
Pat
dd the rice flour and food coloring to make a thick
Put cornstarch in a plastic food bag. Add chicken and toss to coat.
Heat oil in wok or nonstick skillet over medium-high heat until hot but not smoking. Add chicken and stir-fry for 3-4 minutes until golden brown on all sides.
Remove to a bowl with a slotted spoon.
Add bell pepper, snap peas and water chestnuts to drippings in skillet.
Stir-fry 2 to 3 minutes or until vegetables are crisp-tender.
Pour in stir-fry sauce and return chicken to skillet.
Stir to coat chicken and vegetables. Garnish with scallions. Serves 4.
Stir-Fry Tofu (to remove excess water, do not brown) set aside.
Stir-Fry Garlic, Celery, Carrots and Okra, then ....
Add Cabbage, Mushrooms, and Baby Corn (halved).
Return Tofu and mix.
Add Hot Vinegar to taste.
y adding red and yellow food coloring to the water to
he wrapper.
1 angel food cube.
1/2 tsp
Preheat oven to 350\u00b0.
Bake chicken in foil.
Salt and pepper to taste, dot with margarine and bake for 25 to 30 minutes.
Cut chicken in bite size pieces.
Pour water into skillet.
Heat on medium high.
Add frozen vegetables and sliced chestnuts.
Add wine and soy sauce; gently stir in chicken.
Continue to stir until all food items are well coated.
Cover with lid; cook until all liquid has evaporated.
Stir occasionally.
Serve immediately.
Mix together all the spices with the vinegar and salt.
Coat the fish and with this paste and keep aside for half and hour.
In a non-stick frying pan, heat oil until smoking.
Reduce heat and shallow fry fish turning once, until nicely browned.
Serve with lemon.
OTE~I recommend preparing the fry sauce the day before, as
Place noodles in a large heatproof bowl. Cover with boiling water and separate noodles with fork. Drain.
Heat oil in a wok over high heat. Stir-fry beef, in batches, until browned all over. Remove from pan.
Add green beans to wok and stir-fry until almost tender. Add garlic, chilies and stir-fry paste. Stir-fry until fragrant. Add bok choy and stir-fry until just tender.
Return beef to wok along with beef stock, noodles and spring onions. Stir-fry until hot. Add mint and toss to combine.
swirl to coat wok. Stir-fry beef, in batches, for 1
or the baby food. Incorporate flour into baby food by mixing in
Heat half the oil in a wok or large skillet on high heat. Add almonds and stir-fry for 1-2 mins, until golden. Drain on paper towels
Add chicken in 2 batches to wok and stir-fry for 2-3 mins, until golden. Transfer to a plate.
Heat remaining oil in wok. Stir-fry pepper and onion for 1-2 mins, until onion is tender.
Return chicken to wok with sugar snap peas, stir-fry sauce and almonds. Stir-fry for 2-3 mins, until heated through. Garnish with basil leaves and serve with rice.
hen add beef and stir-fry for 2 mins, or until
Place noodles in a medium heatproof bowl; cover with boiling water. Separate noodles with a fork; drain.
Heat half the oil in a wok on high heat. Stir-fry beef, in batches, until browned. Remove from wok.
Heat remaining oil in wok. Stir-fry onion until softened. Add ginger, garlic and chili pepper; stir-fry until fragrant. Add vegetables; stir-fry until tender.
Return beef to wok with noodles and sauces; stir-fry until heated through.