7.3 Recipes
Beef in oyster sauce Ingredients for 4 persons 500 g fillet of beef
1/2 teaspoon of black pepper (freshly ground)
2 tablespoons of dark soya sauce
1 tablespoon of wheat flour
5 dried Tongku mushrooms
300 g of oyster mushrooms
2 spring onions, 1 fresh red chili
4 cloves of garlic
1
3 tablespoons of oyster sauce, 1 tablespoon of fish sauce
1 teaspoon of sugar, 4 tablespoons of rice wine
–Rinse the meat in cold water, dab it dry, remove tendons and skin, and cut it into approximately 1 cm cubes. Mix with pepper, soya sauce and flour and then marinate the mixture, covered up, for about one hour in the fridge.
–In the meantime, wash the Tongku mushrooms. Soak them in hot water for about 20 minutes.
–Clean the oyster mushrooms. Rinse them briefly in running water and cut them into large pieces.
–Wash the spring onions and cut them in half alongsides. Cut the spring onions into approximately 3 cm long pieces. Wash the chili and cut it in half alongside, remove the base of the stalk, remove the pips and cut it into strips.
–Wash you hands thoroughly!
–Peel the garlic and ginger and chop it up finely.
–Carefully squeeze out the Tongku mushrooms and quarter them.
–Heat oil in the wok. First singe the meat in portions, stirring it at the same time. Briefly roast the garlic and ginger and add the meat cubes. Reduce the heat. Add the Tongku and oyster mushrooms, spring onions, oyster and fish sauce and the sugar and allow to cook for about 2 min- utes in medium heat.
–Add the chili strips and allow them to heat up. Stir in the rice wine. Garnish the meal with the chili strips.
Chicken in basil and tomato sauce
Ingredients for 4 persons
100 g of shallots
500 g of fillet of chicken breast
750 g of tomatoes
1 large bunch of basil
2 tablespoons of oil
200 g of crème fraîche salt
freshly ground black pepper
–Peel the shallots and cut them into cubes. Rinse the fillets of chicken breast in cold running water and cut them uniformly into cubes.
–Score the tomatoes and place them briefly in boiling water or steam. Lift them out and skin them, then chop them into coarse cubes.
–If necessary, rinse the basil and shake it well to dry it, and then place a few leaves aside for garnishing. Cut or chop the others.
–Heat up the oil in the wok. While constantly stirring, singe the chicken meat in portions and remove it from the wok. Briefly roast the shallots until they are glassy. Add the meat.
–Add the chopped tomatoes and the crème fraîche to the wok. Stir all ingredients and spice them with the finely cut basil, salt and pepper. While stirring, simmer for a few minutes.
–Season the sauce with salt and pepper and serve the dish garnished with basil leaves.
Tip: if necessary, add to wine to the sauce to improve taste.
14
