Non Vegetarian Recipes - No comments (Page 14)

Chicken Fried Ribs ....

About 6 cups vegetable oil 2 racks baby back ribs (about 1 pound each), cut into ribs 1/3 cup all-purpose flour 3 large eggs, lightly beaten
• 1 1/2 to 1 3/4 cups panko (Japanese bread crumbs)

For mustard sauce:

1/2 cup sour cream 2 tablespoons mayonnaise 1 Kirby cucumber, coarsely grated
• 2 tablespoons Dijon mustard

Make ribs:
Preheat oven to 200 F.

Heat 3/4 inch oil to 325 F in a deep 12-inch skillet over medium heat.

Meanwhile, season ribs with 3/4 teaspoon salt and 1/2 teaspoon pepper. Put flour, eggs, and pankopanko.

Fry ribs in batches, turning once, until golden brown and cooked through, 7 to 8 minutes per batch. Transfer first batch to a paper-towel-lined baking sheet and keep warm in oven. (Return oil to 325 F between batches.)

Make sauce while ribs fry:
Stir together sauce ingredients. Serve ribs with sauce.

Serve with:
boiled or mashed potatoes

   I found this receipe in the net, tried it and its good.

SZECHUAN  STYLE  SOUP

Ingredients:

2 carrots thinly sliced

150 g shitake  mushrooms

1/3 cup sliced water chestnut (fresh or tinned)

200 g sliced snow peas

1 cup fresh bean sprouts

1 onion  sliced

3 cloves garlic minced

1 tbs fresh ginger minced

4 cups  chicken broth  ( vegetarians use  vegetable stock)

1 cup water

cup  rice – wine vinegar

2 tbs soya sauce

2 tbs  oil

2 tbs sesame oil

Dash of chilli oil

Method:

Heat 2 tbs of oil in a heavy pot over medium heat.

Add onion and carrots, cook stirring  for about 2 minutes.

Add garlic and ginger, cook stirring for a minute.

Add chicken broth, water and soya sauce.

Bring to boil and cook for 2 minutes.

Add the mushrooms and water chestnut, boil 1 minute.

Turn off the heat, add peas and bean sprouts.

Cover and let it rest for 2 minutes.

Stir  in rice wine vinegar, sesame oil and chilli oil.

Heat again for a minute. Taste for salt.

Serve immediately.

STEAMED FISH  CHINESE STYLE

Ingredients:

1 large  pomfret

1 tbs ginger shredded

1 stalk spring  onion shredded

tsp salt

tsp white pepper

tsp corn starch

2 dried shitake mushrooms ( soak  in water before slicing )

Sauce:

1 tsp light soya sauce

1 tsp fish sauce

1 tbs rice wine

tsp sugar

Garnish:

1 stalk  spring  onion shredded

1 red chillie cut into strips

1 tbs garlic oil

1 tsp sesame oil

Method:

Wash fish and pat dry. Make few slits on each side of the fish.

Rub lightly on the surface and inside of fish with  salt, pepper,

And corn starch. Then stuff a few shreds of ginger and spring

Onions into the slits and fish stomach. Scatter the mushrooms

On and around the fish

Put the fish on a heatproof dish. Mix the sauce and  pour it over

The fish. Steam over high heat for about 15 minutes.

The eyes will pop out, this is an indication that the fish is cooked.

Pour the combined oil over the fish immediately.

Garnish with the cut chillie and spring onion.

Serve immediately.

Note: If you like you can arrange cut tomatoes around the fish

Before steaming.