Picke's Recipes

This is always on construction because I will add on new recipes all the time.

Korea

SONG-I BAHB

Serves: 6

Preparation: 250 g fresh mushrooms, 1 table spoon vegetable oil, 1 table spoon sesame oil, 2 medium onions, finely sliced, 1/2 cup finely shredded lean steak, 500g short grain rice, 3 cups hot water, 1 teaspoon slat, 2 tablespoons light soy sauce, 1/4 teaspoon ground black pepper, 2 tablespoons toasted ground sesame seeds

Action: Wipe over the mushrooms and slice. Heat the oils together in a large saucepan and fry onions, steak and mushrooms for 2 minutes, then add rice and stir-fry for a further minute. Add all remaining ingredients and bring to the boil. Turn heat very low, cover tightly and cook for 20 minutes. Do not lift lid or stir at all during this time. Serve hot with pickles or vegetable dishes.

Singapore

Fried prawns sweet and sour

Serves: 4

Preparation: 500 g medium-size raw prawns, 3 cups cold water, salt, 1/2 teaspoon finely grated fresh ginger, 2 egg whites, 2 and 1/2 tablespoons cornflur, peanut oil for deep frying, 1 small green cucumber, finely sliced, 5 spring onion curls

Sauce: 1/4 cup white vinegar, 3/4 cup pineapple or orange juice, 3 tablespoons sugar, 1/2 teaspoon salt, pinch red colouring powder, 1 tablespoon arrowroot, 1 tablespoon cold water

Action: Shell and de-vein the prawns, leaving only the last segment of the shell and the tail on. Wash the prawns, then soak them in cold water with half teaspoon salt for 30 minutes. Drain well in a colander and then blot on kitchen paper. Put prawns into a dry bowl and sprinkle with another half teaspoon of salt. Add the ginger and mix well with the hand. Add egg whites and cornflour and mix again until prawns are thoroughly coated. Cover and re-frigerate for 4 hours or leave overnight.

At serving time make the sauce and have it ready, then heat oil for deep frying (at least 3 cups of oil in a wok). When oil is hot add half the prawns and fry for 1 minute or less - just until prawns turn opaque and pink. Do not over cook or they will lose their succulence and become tough. Lift out on wire spoon and drain on absorbent paper. Let oil get hot again and fry remaining prawns. After draining, put the prawns on serving plate and pour sauce over. Garnish with slices of cucumber and spring onion curls and serve at once.

Sauce: Combine vinegar, fruit juice, sugar, salt and sufficient colouring to give a bright pink colour. Bring to the boil, remove from heat and stir in arrowroot mixed smoothly with cold water. Return to heat and stir until sauce boils and thickens.

Note: To make spring onion curls, cut 10 cm (4 inch) lengths of spring onion, using green leaves as well as white portion. With a sharp, pointed knife cut one end into fine strips. Soak in iced water and the strips will curl outwards.

Western

Flat Omelette

Preparation:2 extra-large eggs, 2 tablespoons of water, salt and pepper, 1 tbsp of butter

Fillings:Fillings: grated cheese, chopped fried bacon, chopped ham, chopped tomatoes, chopped fresh herbs of your choice, cooked sliced mushrooms, flaked cooked fish, chopped cooked chicken livers, cooked sliced potatoes, sliced asparagus, creamed spinach, chopped spring onions

Action:Lightly whisk the eggs with a fork until just combined. Add the water and salt and pepper, and whisk again. Pre-heat butter ina 20cm (8in), non-stick frying pan placed on top of the stove. Pour in the egg mixture.

As the omelette begins to cook, loosen the edges with a plastic spatula so that the uncooked egg mixture runs to the bottom of the pan. Cook for 1 - 1 and a half minutes, until done to your taste.

If adding a fillubgm spread it on half of the omelette, then fold the other half over the filling with the spatula. Carefully slide the omelette onto a heated plate and serve immediately.

Tips:Make sure that the recipient of the omelette is sitting at the table ready and waiting - omelettes must be eaten immediately as they spoil very quickly and so cannot be left.

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