Videl's Cooking World

OX Tongue With Fresh Ginger

Ingredients :

OX tongue   4 taels
Pineapple   4 slices
Fresh ginger   2 taels
Green pepper   1
Red pepper   1
Spring onion   3 stalks

Sauce :

Ketchup   2 Tbsp
Vinegar   1 Tbsp
Sugar   1 Tbsp
Cornflour   1/2 tsp

Method :

1. Marinate OX tongue with 1 tsp each of cornflour and light soy for 5 mins.

2. Remove the seed from green and red pepper, cut into large pieces. Stir fry all the ingredients till OX tongue cooked. Add in the sauce and mix well. Serve.

Preparation Time : 15 minutes






Crispy Bitter Melon Balls With Limpets

Indredients :

Bitter melon   1
1/2 can of limpets   
Chillies, shredded   2
Grated ginger   

Batter :

Flour   1/2 cup
Egg   1
Water   About 1/2 cup
Salt & pepper   
Baking powder   1 tsp.

Method :

1. Mix batter ingredients and leave for 15 minutes.

2. Half bitter melon and remove seeds. Shred and sprinkle on a little salt. Leave for five minutes. Wash and wipe dry. Add to batter with limpets, ginger and chilli.

3. Place spoonfuls of mixture in oil and fry until golden brown. Drain and serve with salad cream, ketchup etc.

Preparation Time : 30 minutes






South African Pickled Fish

Ingredients :

Fish steaks   2 pcs
Egg beaten   1
Flour   

Marinade :

Onion, gree and red chilli   1 each of
Bay leaves and green peppercoms   1/2 tsp.
White vinegar   1/4 cup
Stock   1 cup
Brown sugar   2 Tbsp
Curry powder and turneric   1 tsp each of

Method :

1. Wash fish steaks. Dip first in beaten egg and then dust with flour. shallow fry in oil until cooked.

2. Shred onion, pepper and chilli, fry in a little oil and add stock, vineger and sugar. Boil until sugar melts and add bay leaves and peppercors. Simmer until the flavour is released, about 10 minutes. Allow to cool.

3. Place fish in dish, add marinada and allow to sit for at least 2 hours.

Preparation Time 30 minutes (2 hours marinating time)






Gemany Beer Chicken Stew

Ingredients :

Game hen   1 (18 oz)
Salt   1/2 tsp.
Black pepper   1/4 tsp.
Beer   1 can
Flour   A little
Grapes, skinned   1/4 lb.
White small onion   4
Baby carrot   1 cup
Chicken cake   1/2 pc.
Pepper   A little
Water   1/2 cup

Method :

1. Thaw, wash and chop game hen into halves, wipe dry and rub with salt and pepper. Place in a large bowl and pour in beer, soak game hen for 1/2 hr.
Remove and lightly dust with flour.

2. Peel grapes & onion.

3. Heat 2 Tbsps. oil. fry game hen until golden in colour, add onions, carrots and grapes, stir well, then pour in the beer, water and chicken. Season with pepper, bring to the boil and simmer until cooked.

4. Remove game hen to a plate, reduce sauce and pour over the game hen and serve together with the vegetable.






Roast Quail flambed with Apple Brandy

Ingredients (For four pax) :

Quail   4 pcs
Butter (Melted)   15 gm
Bread crumbs   60 gm
Celery stick (Chopped)   20 gm
Garlic (Chopped)   20 gm
Fennel seeds (Crushed)   5 gm
Apple juice   20 ml
Calvados   20 ml
Salt & Pepper   To taste

Methods :

1) Fill quail with seasoning, tuck wings under the bodies.

2) Brush the quails with butter, sprinkle with bread crumbs, garlic, celery and fennel seeds.

3) Place the quail on a wire rack in the baking dish and pour aple juice.

4) Bake, uncovered in moderate oven about 25 minutes or until are tender.

5) After cooking, deglaze the quail with calvados, then flambe.

6) Serve very hot with roasted potatoes or any kinds of garnish.