Ingredients:
2 medium-sized aubergines
1 onion
2 cloves garlic
2 red tomatoes
2 tbs dark soya sauce
1/2 tsp vinegar or lemon juice
1/2 tsp brown sugar
2 tbs vegetable oil
Salt
Chilli powder or pepper
Wash the aubergines and cut them into halves; then cut each half lengthwise into four. Sprinkle these with a little salt and let them stand for half an hour. Slice the onion. Peel, seed and chop the tomatoes. Saute the sliced onions in the oil for 1 minute, add the crushed garlic and the aubergines; then lower the flame, and turn the aubergines several times. Put in the soya sauce, choped tomatoes, sugar, vinegar, and chilli (or their alternatives). Stir the mixture once, and taste. Cover the pan and let it simmer for 7 minutes. Uncover and go on cooking for 3 minutes more-turn the aubergines once in the course of these 3 minutes. Serve hot.
Ingredients:
4 pieces of bean curd
30 g (1 oz) so-un (vermicelli made from green bean starch)
1 small onion
2 cloves garlic
4 tbs dark soya sauce
1 tbs tomato ketchup
Fried onion and parsley for garnishing
1 cup water
Vegetable oil or butter
Cut each piece of bean curd in half. Soak the so-un in cold water for 30 minutes. Slice the onion finely and crush the garlic.
Put 3 tablespoonfuls of oil or butter in a frying-pan, and fry the tahu for 3 minutes on each side. Keep the pieces warm.
Put another tablespoonful of oil or butter in the pan, and fry the onion for about 2 minutes. Add the garlic, soya sauce and tomato ketchup. Put in the bean curd and water, and simmer slowly for 4 minutes. Then add the so-un and turn the heat a little higher; go on cooking for 3 minutes more. Serve hot, garnished with chopped parsley and fried onions.
Ingredients:
500 g (1.25 lb) ox tongue
3 shallots
1 clove garlic
1/2 tsp ground ginger
A pinch of nutmeg
1 tsp tomato puree
2 tbs dark soya sauce
1 tbs oil or butter
Salt and pepper
1/2 cup water
1 cup water
1 cup chopped spring onions and parsley (optional)
If you buy the tongue from the butcher raw, boil it first for 2 hours and leave it to cool in the stock. When it is cool, skin the tongue and cut off, in slice, the 500 g that you need for this dish.
Peel and slice finely the shallots and garlic. Heat the oil in a wok or saucepan, and fry the shallots or garlic until soft. Add the ground ginger, nutmeg, tomato puree and the sliced tongue. Stir, then add the soya sauce and a little salt and pepper, and the water. Simmer for 3 or 4 minutes. Stir in the chopped spring onions and parsley just before serving. Serve hot.
Roast or boiled beef, sliced thin, may be used. This is a splendid way of cooking leftovers from Sunday joint, or you can use meat from the cooked meat counter of your supermarket.
If you want to make Semur from uncooked meat, however, use fillet steak or topside; this makes it into much more of a party dish.
You can, of course, make Semur in very small quantities, but these ingredients will serve four people, with vegetables and rice.
Ingredients:
500 g (1 lb) roast or boiled beef, slice thin
2 shallots
1 clove garlic
2 tbs dark soya sauce
2 tbs clarified butter
2 hard-boiled eggs
1 large potato
1 large tomato
4 spring onions
White or black pepper
A pinch of gated nutmeg
Slice the shallots and crush the garlic. Peel the potato and slice it very thin. Peel and chop the tomato. Fry the shallots and garlic in the butter until lightly browned. Add the meat and potato slice, and saute for 1 minute. Add the chopped tomato, the soya sauce, pepper and nutmeg. Mix well, cover, and cook halves. Cook for another 5 minutes.
Put in the chopped spring onions just before serving, and garnish with fried onions.
(more…)
Ingredients:
500 g (1.25 lb) sliced pork
A bunch of spring onions
3 cloves garlic
3 green chillis or freshly ground black pepper
1 piece of ginger or 1 tsp ground ginger
3 ripe tomatoes
60 g (2 oz) vermicelli
4 or 5 tbs dark soya sauce
1 tbs oil
Clean and cut the spring onions into pieces about 2 cm (nearly 1″) long. Seed the chillis and cut into very fine stick, and cut the ginger in the same way. Peel and seed the tomatoes, then chop them. Peel the garlic and slice it thinly. Soak the vermicelli in cold water for 30 minutes, then drain.
Heat the oil in a wok or saucepan, and quickly fry the sliced garlic and ginger. Add the meat and chilli. Stir for a minute or so, then add the tomatoes. Cover the wok or pan, simmer for 4 minutes, uncover and add the soya sauce. Simmer for 1 to 2 minute longer before you add the vermicelli, and finally increase the heat for a few seconds and stir. Serve immediately.
Ingredients:
4 chicken breasts
Boil these for 20 minutes in cupfuls of water, to which have been added; 1 tablespoonful of sweet soya sauce, a pinch of grated or powdered nutmeg, half a teaspoonful salt, and a little pepper.
1 onion
2 cloves garlic
1 green chilli
2 ripe tomatoes
4 spring onions
2 tbs clarified butter
1 tbs dark soya sauce
Slice the onion and the garlic. Take out the seeds from the chilli and shred it finely. Boil the tomatoes for 2 minutes in a little water.
Fry the onion in the butter until transparent, then add the chilli and the crushed garlic. Stir for a half a minute before putting in the chicken. Then sieve the tomatoes into the pan, add soya sauce and chicken stock. Taste. Let everything simmer for 10 minutes. Chop the spring onions and put them in 1 minute before cooking ends. Serve at once.
Ingredients:
