Thursday, February 12, 2009

Snacking on snacks..

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This is a new product in the market, basically shredded crabstick...
Nice as a snack to go with tartar sauce once it has been deep-fried till crispy.

Simply thaw the packet and loosen the strands before deep-frying till golden. I would normally tear the strands into thinner strips to hasten the frying time.

Another good sauce that can be paired with this is the Thai Chilli Sauce...simply sweet, sour and spicy hot. Now I need to go make myself another batch to savour in front of the tv.

Wednesday, February 11, 2009

'Drunken' Chicken Stew

With the festivities over, namely Christmas 2008, 2009 New Year and Chinese New Year 2009, we still have a few cans of beer left. I remember coming across a recipe that uses beer to stew chicken, but just couldn't locate it. It is almost a similar cousin of my past entry, the only difference being that one uses stout and red meat, whereas this one has beer and white meat in it.

Since I had been having nagging thought of trying this combination out and has all the ingredients on hand, I decided to give it a shot. The recipe is by estimation, and it turned out beautifully despite the fact that I ran out of mixed herbs, thus only bay leaf was used. I didn't use any cornflour to thicken the gravy so it was in a way, kind of watery. No complaints though as the taste was heavenly. The beer aroma was distinct while it was hot, but left to cool, just a faint hint of beer can be detected.

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Here's one easy lazy meal that we ate with toasted bread.
I think mantou would be another good choice to soak up the gravy.
Ingredients
2tbsp oil
3pips garlic (minced)

1pc chicken breast (cubed into big chunks)
1pc lean pork (cubed into big chunks)
1no. potato (cubed into medium chunks)
1no. carrot (cubes into medium chunks)
1can button mushroom (left whole)
1no. bombay onion (quartered)
1bulb garlic (left whole)

1can mushroom soup
1can beer

spices: bay leaf, mixed herbs, peppercorn
seasoning to taste: light soy sauce, sugar, salt
Method
1) Dilute the condensed soup with half a can of water before adding in the beer, leave aside.
2) Heat up the pot with the oil, fry chopped garlic till fragrant then add in the meat. Cook till meat turns colour.
3) Add in the rest of the ingredients, namely potato, carrot, button mushroom, bombay onion and garlic bulb. Put in the spices as well.
4) Pour in the liquid from (1) and bring the stew to a boil. Simmer over low fire till meat is tender, approximately 30-45 minutes.

Optional to add in some hard-boiled eggs into this pot of goodness.

Serve either with toasted bread slices, toasted garlic bread, deep-fried mantou, croissant or plain white rice. The choice of carbo is yours to pick.

Notes:
I used Tiger beer and Campbell's Condensed Mushroom Soup this time. Would like to try using Carlsberg to see if there's any difference for the next trial. Also probably would change to Campbell's Condensed Chicken Soup for variety.

Till the next post...