Monday, March 16, 2009

Dining With Our Pastor & Good Friends In Taipei

After exhilarating 2 days of spiritual revival in Taipei. We had a nice dinner together with our Pastor, Pastor Philip and off course all of our team who came all the way from Surabaya, Indonesia to be a part of the Crusade in Taipei, Taiwan. And just like last year, we finished it off with a dinner banquet together. What can be better than this? Just like a family, we end the day at the dining table. Sharing our experiences and our feeling while enjoying a nice meal. Well, in time like this, food becomes a secondary thing, while friendship becomes the center stage.


But since this is a food blog, well.... I feel like I have the obligation to provide you with at least a recipe. So here it goes....

Fish In Lemon Sauce

2/3 lb ( 300 gr ) fish fillet -- I like to use either grouper or Dory
oil for deep-frying

Seasoning (A):
1 Tbs cooking wine
1/2 tsp salt

Seasoning (B) :
1 egg
1/4 Cup each: flour, cornstarch, water

Seasoning (C) :
5 Tbs each: lemon juice, sugar, water
1/2 Tbs cornstarch
1/2 tsp each: salt, sesame oil

How To:
Cut fillet into large, thin slices; marinate in (A) thoroughly. Mix (B) thoroughly to form flour batter; set aside.
Heat oil for deep-frying; dip the fish in the batter then deep-fry until golden and skin is crispy; remove oil; bring (C) to boil; stirring constantly until thickened; sprinkle over the fish and serve.

There is variation of this dish. You can replace the lemon with white vinegar.
Stir-fry 1 Cup of assorted, colored vegetables briefly ( such as green/red/yellow bell peppers, onion, etc ); add (C); bring to boil; spread over fried fish fillets; mix well and serve.

Kung Pao Chicken

4 chicken thigh boneless or 3 chicken breasts
1 Cup deep-fried peanuts
20 dried red chilies
2 Tbs Sichuan peppercorns
2 Tbs chopped garlic and ginger

Seasonings (A):
2 Tbs rice wine
2 Tbs soy sauce
2 Tbs cornstarch mixture
1 egg white

Seasoning (B):
2 Tbs rice wine
2 Tbs soy sauce
2 tsp sugar
2 tsp vinegar
2 Tbs cornstarch mixture ( constarch and water for thickening )

How To:
Cut the chicken into bite size pieces. Mix with seasoning (A) and marinate for 10 minutes. Remove seeds of dried chilies and cut into sections.
Run chicken cubes through oil. Then drain the excess oil. Keep them aside for now.
Leave 3 Tbs oil in wok. Stir-fry Sichuan peppercorns until fragrant. Remove and add in chopped garlic, ginger and dried chilies.
Add chicken cubes. Add seasoning (B) . Stir fry well untill all liquid evaporate and the chicken looks shiny with oil ( be patient with this process or else you will ended up with messy chicken instead of shiny like restaurant quality chicken ). Add peanuts stir well and serve.

Steamed Eggs

3 eggs
3 shrimps
3 slices steamed fish cake
3 dried black mushroom ( shitake ), soften in water.
small amount of pea sprouts or other greenery such as green onions/scallions

1 1/2 Cup stock
1/2 tsp salt

How To:
Beat eggs, and add (A) . Filter eggs using a sifter or strainer to remove ay larger impurities. Pour into 3 separate heat proof bowls.
In a steam pan, bring water to boil, and place bowls with egg inside. Cook over a medium heat for 10 minutes. Remove. Add one shrimp, steamed fish cake and mushroom to each. Return to pan and steam for another 5 minutes.
Remove and decorate with the pea sprouts or chopped scallions.

For best results, make sure the flame is not too high during cooking or that the cooking time is too long. Otherwise small bumps will appear on the eggs surface.
Ingredients can be altered to fit individual tastes. For example, substitute with scallops or clams.

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