lifestyle
family

Kids & Teens

Women

Health & Fittness

Education & Training

Your Home

Clubs & Orgs.


Local Media

Government

Info Line



The Oriental Express

As the Executive Chinese Chef of Zheng He's – an outstanding Chinese restaurant offering a radical twist that is modern, progressive to classic Oriental cuisine – Chef Leong Chee Yeng's cookbook has been the culmination of a year-long project to capture the essence, flavour and unique spirit of the restaurant in a collection of signature recipes. Chef Leong showed us how to recreate some classic dishes.

Hot and Sour Soup with Seafood and Silken Bean Curd

INGREDIENTS:
1 litre chicken stock
30 gm sliced black fungus soaked and sliced
30 gm sliced fungus bamboo soaked and sliced
30 gm dry shitake mushrooms soaked and sliced
30 gm carrot sliced
30 gm fresh ginger finely sliced
30 gm bamboo shoots finely sliced
60 gm sliced fresh prawns
60 gm sliced fresh squid
1/2 an egg yolk and white, lightly forked
50 gm silken tofu

Garnish
1 pinch spring onion finely sliced
1 pinch seaweed sliced
Seasoning
1 tsp salt
1 tsp castor sugar
1/2 tsp guilin chilli paste
(available in Asian stores)
1/2 tsp pepper
1 tsp light soy sauce
1/2 tsp sesame oil
70 ml black vinegar
50 gm corn flour mixed with 100ml water

METHOD:
1. Boil all the ingredients (except egg, silken tofu and chicken stock) for 30 seconds. Remove from the water and set aside.
2. Next, boil the chicken stock in the wok; add all the seasonings except the corn flour.
3. Add all the ingredients from step one. Continue boiling for 30 seconds.
4. Thicken the soup with the corn flour.
5. Once thickened, add the egg and mix well.
6. Finally, slice the silken tofu and place on top of the soup. Garnish with sliced spring onion and seaweed.

Traditional Peking Duck with Duck Sauce, Pancake, Cucumber and Spring Onions

INGREDIENTS:
Filling and Seasoning
2.3 kg fresh whole duck, cleaned
400 gm colouring of duck skin
50 gm fragrant salt
200 gm Peking duck sauce
150 gm cucumber, sliced julienne
100 gm spring onion, sliced julienne
24 duck pancakes
(available at Asian stores)

METHOD:
1. Place the duck hook in and under the wing of the duck
2. Rapidly dip the duck into hot water until it is thoroughly cleaned
3. Rub the fragrant salt into the stomach of the duck and hang up on the stand
4. Next, sprinkle the duck with duck colouring 8 - 9 times until the duck is completely covered
5. With a fan, dry the duck for 8 hours until the skin is dry
6. Pre-heat the oven to 240oC and roast the duck breast for 10 minutes
7. Turn the oven down from 180oC - 160oC and turn the duck on its side. Continue to roast the duck for 20 minutes
8. After 20 minutes, turn it onto its other side and roast for a further 20 minutes
9. Slice the duck, place it onto the pancake together with the cucumber slices and spring onion then roll
10. Serve the rolls with duck sauce

Wok Fried Somen with Julienne of Chicken and Vegetables in Superior Soya Sauce

INGREDIENTS:
250 gm dried somen deep fried and soaked
30 gm Chinese cabbage julienne
30 gm carrot julienne
30 gm snow peas julienne
30 gm shitake mushrooms julienne
80 gm chicken breast julienne
30 gm beans sprout

Seasoning
35 gm / 2 tbsp light soya
15 gm / 1 tbsp dark soya
15 gm / 1 tbsp oyster sauce
4 gm / 1 tsp pepper powder
35gm / 2 tbsp corn oil
1 tsp sesame oil

METHOD:

DEEP FRIED SOMEN
1. Pre-heat the wok with oil to 120°C - 130°C, then add the somen and fry until golden brown. Then remove and blanch in boiling water until somen is soft.

WOK FRIED SOMEN
1. Pre-heat the wok with oil, and then add chicken breast to stir fry, continue and all the vegetables.
2. And then add all the seasonings and stir fry until fragrant

Fried Glutinous Rice with Foie Gras and Duck Meat with Dumpling Leaf

INGREDIENTS:
400 gm glutinous rice, cooked, and soaked overnight, drained from the water and steamed for 45 minutes
50 gm roasted duck meat, cubed
80 gm foie gras, pan fried
20 gm peanuts, deep fried
5 gm shallots, chopped
10 gm shitake mushrooms, chopped
3 gm spring onions- chopped
4 pcs dumpling leaf, soaked in water
10 gm dried scallops, steamed with water until soft

Seasoning
1/2 tbsp light soya sauce
1/2 tsp salt
1/2 tsp sugar
Garnish
Finely shredded carrots, deep fried

METHOD:
1. Heat oil in the wok, add the shallots, duck meat, shitake mushrooms and stir-fry until fragrant
2. Add the glutinous rice, peanuts, spring onions, dried scallops and seasoning, then mix thoroughly
3. Place the dumpling leaf on a plate and sit the glutinous rice atop with the foie gras and garnish

Wok Fried Prawn and Asparagus Skewers in Soya Bean Chilli Sauce with a Longan Fritter

INGREDIENTS:
400 gm prawns, cleaned and marinated with a pinch of salt, pepper and corn flour
40 spears of baby asparagus
5 gm red onion finely sliced
Garlic finely diced
1 gm red chilli finely diced
Longan Fritter
40 gm shrimp, finely chopped to produce the paste,
marinated with salt and pepper
8 fresh longans
100 gm batter

Seasoning
100 ml soya bean chilli sauce
1/2 tsp salt
1 pinch pepper
1 tbsp corn oil
3 tbsp water
20 gm corn flour mixed with
40 ml of water

METHOD:
Prawns
1. Skewer the prawns with the baby asparagus
2. Pre-heat the wok to 130°C then fry the prawns for 5 seconds and remove
3. Continue heating the wok, add 1 tbsp of oil and stir fry the red onions, garlic and red chilli until fragrant
4. Add the soya bean chilli sauce, water, salt, pepper and prawns until cooked
5. Finally, add the corn flour mixture to thicken, mix them together well, and then place them on a plate

Longan Fritter
1. Stuff the longan with the shrimp paste then coat them with batter and prepare to fry
2. Heat the wok to 150°C - 160°C. Add the longan and fry until golden brown and crispy
3. Serve the longans with the prawns

Courtesy: Arabian Woman
Posted: 26/06/2008


Media Watch (Previous Issues)





Home | CityLife | Real Estate | Lodging | Dining | Explore | ShowTime | Shopping | Business

Contests | Jobs | Search | Site Map | E-cards | Subscribe | Contact | Privacy Policy and Disclaimer | Help