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Posts Tagged ‘star anise’

  1. Shanghai Style Sea Bass with Sweet and Sour Sauce Recipe

    April 10, 2012 by Varga László


    Ingredients (2 persons):

     

    For the Fish:

    • 2 pieces of smaller sea bass
    • 1/2 cup white wine, best if you have Chinese rice cooking wine
    • 2 tablespoons minced fresh, peeled ginger
    • vegetable oil
    • 2 cups flour, best if you have rice flour, but I used wheat
    • salt and ground black pepper
    • 2 eggs

    For the sauce:

    • 4-5 garlic cloves
    • 2 tablespoons minced fresh ginger
    • 2 pieces star anise
    • 1 onion
    • 2 medium carrots
    • 1 red bell pepper
    • 1-2 tablespoon vegetable oil
    • 1 cup chicken stock or water
    • 3-4 tablespoons brown sugar
    • 1 cup rice vinegar
    • 2 tablespoons soy sauce
    • 4 tablespoons chili sauce
    • 1 can diced canned pineapple or fresh pineapple
    • 2 tablespoons cornstarch
    • salt and ground black pepper

    Preparation Method:

      1. Scale and eviscerate the fishes.
      2. Apply on both sides of the fishes 3-4 diagonal cuts and rub the ginger into these cuts.
      3. Place the fishes in shallow dish and pour over the wine. Leave to marinate for an hour, turn once.
      4. Put the flour on a large plate and add salt and pepper, to taste.
      5. Fill a large frying pan with oil and heat it well hot.
      6. Whisk together the eggs in a shallow bowl. Remove the fishes from the marinade bowl, dredge both sides in flour, and then dip both sides in the egg and dredge again in the flour.
      7. Carefully place the fishes into the pan with hot oil, holding them by their tails and fry them turning once until golden-brown. Drain the fishes from the excess oil and set aside.
      8. Grate the carrots, dice the onion. Chop the garlic and ginger.
      9. Deseed and julienne the bell pepper.
      10. In a wok, heat the oil over high heat, fry the garlic 1 minute until golden brown.
      11. Add star anise and ginger and stir-fry, until fragrant, about 30 seconds.
      12. Add the onion and stir-fry for another 2 minutes.
      13. Add the carrots and pepper and stir-fry for about 3 minutes.
      14. Pour in the chicken stock and bring to a boil.
      15. Add the pineapple, brown sugar, chili sauce, vinegar and soy sauce, and stir them thoroughly, boil for 1-2 minutes.
      16. In a cup, mix together the cornstarch and a bit of cold water.
      17. Add to the sauce the cornstarch mix, stirring continuously and boil until thickened, season with salt and pepper, to taste.
      18. Serve on two plates each fish, pouring over some sauce and some boiled rice on the side.




  2. Vietnamese Braised Pork and Eggs in Coconut Milk Recipe (Thit Heo Kho)

    January 9, 2012 by Varga László

    Since I was lft with some coconut milk from my Satay Ayam, I needed a recipe to use it. Since Serban has long told me he liked Vietnamese cuisine, I dedicate this to him. I had to do some modifications to the original recipe but it ended up great.

    Ingredients

    • 1 kg pork belly
    • 2 cloves garlic, finely chopped
    • 1/2 red onion
    • 3 tbsp fish sauce
    • 3 tbsp light soy sauce
    • 1½ tbsp dark soy sauce
    • 4 star anise
    • ½ tsp cracked black peppercorns
    • 2 tbsp brown sugar
    • 1 leek
    • 1 tbsp vegetable oil
    • ½ white onion, finely diced
    • 1 cup coconut milk
    • 2 cups water
    • 8 hard boiled eggs – peeled
    • Jasmine rice to serve

    Preparation

    1. Cut the pork belly into 4-5 cm cubes
    2. Dice the red onions (shalots if you have) and garlic
    3. Smash the leek with a mallet, then cut it up coarsely
    4. Put into a bowl the pork cubes, fish sauce, soy sauces, garlic and leek. 
    5. Add the cracked pepper, star anise and palm sugar.  
    6. Marinate pork for at least 3 hours or overnight.
    7. Chop the white onion.
    8. Into a Heat heavy based pan add vegetable oil and when heatead add the onion and fry ultil golden. 
    9. Add to the pot the pork and its marinade, the coconut milk and water.
    10. Simmer the mixture for one hour on low heat, skimming occasionally the fat, then add the previously hard boiled eggs.
    11. Simmer for a another 1-1/2 hour.
    12.  Serve with jasmine rice and garnished with some greens (preferably vietnamese/asian ones), sliced lettuce leaves, coriander.