Fatboy's Cookery Page 

Here are some receipes adapted to suit my own tastes (and cooking techniques). Cooking, and especially eating,  is about enjoyment. I hope you enjoy the following :

Spicy Chicken Noodle Soup

Ingredients:

Spice Paste:

• 2 stalks lemongrass
• 6 cloves of garlic
• 5 walnut-size shallots
• 2 slices ginger
• 16 almonds
• 1/4 cup water
• 2 tablespoons cooking oil
• 2 teaspoons ground coriander
• 1 teaspoon galangal powder
• 1 teaspoon turmeric powder
• 1 teaspoon chili garlic sauce

• 2 chicken thighs and legs
• 6 cups of water
• 3 tablespoons soy sauce
• 1 package (12 oz.) fresh Chinese egg noodles
• 1/2 pound bean sprouts
• 4 hard-cooked eggs, shelled and halved
• Deep-fried shallots
• Sliced fresh red or green jalapeno chili

Directions:

1. Thinly slice bottom 6 inches of lemongrass.
2. Place in a blender with remaining spice paste ingredients and process until smooth.
3. Place a wok over medium-low heat until hot. Add oil, swirling to coat sides.
4. Add spice paste and cook, stirring, until fragrant, 6 to 8 minutes.
5. Add coriander, galangal, turmeric, and chili garlic sauce; cook for 1 minute. Remove from heat and reserve.
6. Place chicken and water in a large pan; bring to a boil.
7. Reduce heat, cover, and simmer for 30 minutes.
8. Add reserved spice paste and simmer until chicken is no longer pink near the bone, about 20 minutes longer.
9. Lift out chicken and, when cool enough to handle, remove and discard skin and bones; shred meat.
10. Pour broth through a wire strainer; discard solids and return broth to the pan. Skim fat from broth and add soy sauce; heat to simmering.
11. Cook noodles in a large pan of boiling water according to the package directions; drain, rinse, and drain again.
12. Divide noodles, chicken, and bean sprouts among 4 individual bowls.
13. Pour broth over noodles. Garnish each serving with eggs, shallots, cilantro, and chili.

Nasi Goreng

Ingredients:

Sauce:

• 1 tbsp. oil
• 1 tbsp. garlic
• 1 tbsp. ginger
• 1 tbsp. shrimp paste (or tsp of fish oil)
• 1 tbsp. ground turmeric
• 2 tbsps. tamarind liquid
• 2 tbsps. chili sauce
• 1/3 cup coconut milk
• 2 tbsps. fish sauce

Rice:

• 2 tbsp. oil
• 2 eggs, beaten
• � cup shredded cabbage
• � cup bean sprouts
• 6 cups cooked rice
• 2 tbsps. fried shallots

Directions:

Sauce:

1. Heat oil in a sauce pan.
2. Add garlic, ginger and shrimp paste. Stir and cook five minutes.
3. Add turmeric and stir.
4. Add remaining sauce ingredients and bring to a boil.
5. Remove from heat and set aside.

Rice:

1. Heat oil in wok.
2. Add eggs and cook stirring for one minute.
3. Add cabbage and cook one minute.
4. Add rice and stir fry over high heat for one minute.
5. Add sauce and bean sprouts. Cook until heated through.
6. Serve garnished with fried shallots.

Cantonese Beef Chow Fun

Ingredients:

• 4 ounces beef, sliced thinly across the grain
• 1 tablespon dark soy sauce
• 1/2 teaspoon sugar
• 1 teaspoon sesame oil
• 2 tablespoon black bean sauce with garlic
• 1 packet of rice noodles
• 1 tablespoon vegetable oil
• 1/2 green or red pepper, thinly sliced
• 1/2 small onion, sliced thinly

Directions:

1. Mix meat with soy sauce, sugar, sesame oil and black bean sauce.
2. Cut rice noodles into one-inch strips. If not fresh, then cover rice noodle (if hard) with plastic wrap and soften in a microwave for one minute. Set aside.
3. Heat wok
4. Add half the oil
5. Add pepper and onion and stir fry one minute.
6. Remove and set aside.
7. Heat wok and add the rest of the oil
8. Fry the beef just until it starts to loose its pink colour.
9. Add vegetables and the noodles, heat through for about one minute, no more, then serve.

Chicken with Red Peppers and Ginger

Ingredients:

• 2 teaspoons of peanut oil
• 1/4 inch ginger root, julienned
• 2 boneless chicken breasts, cut to bite-sized pieces
• 1 large red pepper, cut into 1/2 inch squares
• 1/2 cup of chicken stock
• 2 tablespoons of dark soy sauce
• 1 teaspoon of chili oil
• 1/2 teaspoon of sugar
• black pepper to taste
• 1 tablespoon of corn starch
• water as needed

Directions:

1. Heat wok to smoking point under high heat.
2. Add oil and ginger and stir for several seconds.
3. Add chicken and red pepper and stir fry for 1 minute.
4. Add chicken stock, soy sauce, chili oil, sugar and black pepper.
5. Reduce heat, cover and cook for 3-4 minutes until chicken is done.
6. Mix cornstarch with water to make a thin paste.
7. Add mixture to wok, return to boil until sauce thickens.

Satay Beef

Ingredients:

The meat:

• 1 lb. Beef, chilled and cut into thin pieces

The marinade:

• 10 shallots
• 2 cloves garlic
• 1/2 teaspoon turmeric powder
• 4 stalks lemongrass, sliced (or 1 tsp grated lemon rind)
• 2 slices galangal or tsp of powder
• 1 teaspoon dark soy sauce
• 1 teaspoon salt
• 4-5 tablespoons sugar
• 4 tablespoons oil
• 2 tablespoons cariander seeds
• 2 teaspoons cumin

The peanut sauce:

• 15 shallots
• 8 cloves garlic
• 2 stalks lemongrass, thinly sliced
• 20-30 dried chilies, deseeded or 4-5 tablespoons chili paste
• 4 thin slices galangal
• 16 oz. freshly roasted ground peanuts
• 8 fl. oz. oil
• 2 tablespoons salt
• 8-10 tablespoons sugar
• 4 tablespoons lime juice or 4 tablespoons thick tamarind water

Directions:

The meat:

1. Pound the shallots, garlic, tumeric powder, lemongrass and galangal into a smooth paste.
2. In a separate bowl, mix the dark soy, salt, sugar and oil.
3. Mix into the paste.
4. Fry the coriander seeds and cumin over a low heat for five minutes until fragrant.
5. Pound to a fine powder while still hot.
6. Rub paste mixture into the beef.
7. Sprinkle the coriander and cumin powder over the beef and mix thoroughly.
8. Marinate beef for 1 hour.
9. Thread seasoned meat on to satay sticks or fine metal skewers.
10. Grill over charcoal fire or under hot grill.
11. Baste with an oil and water mixture to keep beef moist.
12. Serves 6 (4 skewers each serving)

The peanut sauce:

1. Pound shallots, garlic, lemongrass, chilies (or chili paste) and galangal into a fine paste.
2. Boil pounded peanuts with 32 fl. oz. water over low heat until thick.
3. Stir constantly for about 1/2 hour and set aside.
4. Heat oil in wok and fry shallot paste until fragrant and oil seeps through the paste.
5. Add paste to peanut mixture.
6. Add salt, sugar and lime juice or tamarind water.
7. Boil sauce over a low heat for 5-7 minutes until sugar is dissolved, stirring constantly.
8. Cool peanut sauce and serve separately with beef and garnish with cucumber and onion wedges.

Back to Home Page    This page was lasted updated on January 16, 1998