Volume 16 No February 2002
Chinese Chicken Soup
Light chicken soup with mushrooms, spring onions,
beaten egg and chicken shreds cooked in boiling soup (Serves 4-6, hot)


Preparation
 4-5 spring onions
6 small mushrooms, finely sliced
2 pints of strongly flavoured clear chicken stock
3-4 oz shredded white chicken meat
2 beaten eggs
2 tea spoons soy sauce5-6 chestnuts
1 level tablespoon chopped parsley

  1. Finely slice the white part of the spring onions and reserve the green part for garnish. Heat the chicken stock until boiling. Add the mushrooms and onions, and cook for 2-3 minutes. Add the shredded white chicken mea.

  2. Beat the eggs until frothy with a little salt and pepper.
    .

  3. Stir the soup well. Then pour the beaten egg steadily into the soup, stirring constantly, so that it remains in shred. Allow to cook for 1-2 minute to set egg. Add soy sauce to taste and serve in soup bowls, sprinkled with the finely chopped green parts of the spring onions.
Mawk Kai
(Laotia)
Microwave
Preparation:15 minutes
Cooking:20 minutes
Cooking:700 watt – 39-48 mins
650 watt – 52-64 mins
500 watt – 69-85 mins
Times given here are for a 650-watt oven. Decrease time by 15- seconds per minute for a 700-watt oven. Increase time by 20 seconds per minutes for a 500-watt oven.
KCAL 1250
SERVES 4
Ingredients
500g (1lb.) beef, 6 shallots
2 x 2 cm (¾ x ¾ in) ginger
3 stalks lemon grass
3 x 3 cm (1¼ x ¼ in) galangal
1 tablespoon coriander powder
2 teaspoon cummin powder
1 teaspoon fennel powder
½ teaspoon black pepper
1 teaspoon chili powder
1 large onion,
1 grated coconut,
½ tablespoon oil,
1 stick cinnamon
6 cloves,
2 screwpine leaves
1 x 1 cm (½ x ½ in)
palm sugar
salt,
pepper

 

Preparation:
Cut meat into cubes, removing gristle. Peel and clean shallots, garlic, ginger, lemon grass and galangal. Pound or blend together to a paste. Mix meat with this paste, coriander, cummin, funnel, black pepper and chili. Slice onion into thin pieces.
Toast 3 tablespoons of the grated coconut on 100% for 8-10 minutes, stirring once during the cycle to distribute heat evenly.
Extract ½ cup thick coconut mild from the rest. Add ¼ cup water to the coconut residue and extract ¼ cup thin coconut milk from this.

Preparation
Preheat a browning dish for 6 minutes on 100%. Hat ½ tablespoon oil on 100% for 30 seconds. Add sliced onion, cinnamon and cloves and cook for 2 minutes on 100% until onion slices are soft.
Add meat, thin coconut milk and screwpine leaves. Stir, then move meat to the edges of the dish to cook, uncovered, for 15 minutes on Medium (70%).
Stir well, add thick coconut mild and continue to cook on 100% for 10 minutes
Add toasted coconut and palm sugar, stir well and continue cooking on 100% for another 10 minutes.
Correct for salt and peeper. If beef is still tough, cook with a little more coconut mild for 10 minutes on 100%.
Serve hot or cold with rice and sliced wedges of cucumber.

Note: Rendang can be preserved for over a week if it is not handled too much.

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