ENE Hot Chilli Sauce Recipes

Recipe # 1

WOK TOSSED VEG NOODLES

Ingredients:
1. Sliced Water Chestnut (4 pieces) (20 grams)
2. Sliced Bamboo Shoot (4 pieces) (20 grams)
3. Pok Choi (4 leaves) (20 grams)
4. Sliced Carrots (4 pieces) (20 grams)
5. Sliced Mushroom (4 pieces) (32 grams)
6. Sliced Asparagus 2 pieces) (10 grams)
7. Salt (3 grams)
8. Sugar (2 grams)
9. Aromatic Powder (4 grams)
10.Dark Soy (4 ml)
11. Rice Wine (10 ml)
12.resh Red Chilli (5 grams)
13.Minced Garlic (8 grams)
14.Sesame Oil (5 ml)
15.Vegetable Stock (100 ml)

Procedure:
1. Boil water with salt and sugar. Blanch carrots, asparagus, and strain excess water by a colander.
2. In a hot wok, add sesame oil, red chilli, chopped garlic and blanched carrots, asparagus, water chestnuts and bamboo shoots to it and toss.
3. Add stock to the vegetables and add the dark soy, oyster sauce and season it. Adjust the salt and add sesame oil to it.
4. Once it is cooked properly, serve hot.

wok tosses noodles ene

Recipe # 2

SILIKEN TOFU AND WATER CHEST NUT

Ingredients:
1. Salt (4 grams)
2. Fried tofu batons (8 pieces x 15 grams) (120 grams)
3. Sliced Water Chestnut (4 pieces x 5 grams) (32 grams)
4. Red Chilli Sauce (30 ml)
5. Tomato Ketchup (10 grams)
6. Chopped Ginger (10 grams)
7. Sugar (5 grams)
8. Sliced Scallions (8 grams)
9. Aromatic Powder (4 grams)
10.Rice Wine (10 ml)
11.Chopped Garlic (8 grams)
12.Vegetable Stock (100 grams)
13.Slurry (10 ml)
14.Sesame Oil (5 ml)

Procedure:
1. Dredge the tofu in corn flour, Fry in the deep fat fryer. Keep aside on butter sheet to drain excess fat.
2. Heat oil in a wok, add chopped garlic, chopped fresh red chillies. Sauté until the raw flavours have gone.
3. Add chilli sauce and tomato ketchup slightly simmer it. Add the tofu and toss it. Add fried water chestnut and sauté (5mins approx.) until it is cooked.
4. 8 pieces of tofu in one portion.
5. Check for the seasoning and garnish with spring onions.

silken tofu

Recipe # 3

KUNG PAO CHICKEN

Ingredient:
1. Chicken (10pieces x 15grams) (150 grams)
2. Coating batter (30 grams)
3. Black Pepper Sauce (60 ml)
4. Dark Soy (10 ml)
5. Whole Cashew nuts fried (15 grams)
6. Chopped ginger (2 grams)
7. Chopped Garlic (10 grams)
8. Sugar (8 grams)
9. Sliced scallions (8 grams)
10.Chicken broth powder (4 grams)
11.Cooking wine (pagoda) (10 ml)
12.Refined Oil (20 ml)
13.Chopped Onion (15 ml)
14.Slurry (10 ml)

Procedure:
1. Heat up the wok add oil, dry red chilli, add ginger, garlic and chopped onion together, toss it.
2. Add the black pepper sauce and add water , check the seasoning.
3. Fry the chicken with coating batter and add it to the gravy then add dark soy sauce and stir it.
4. Make slurry with potato starch ,add to the gravy to thicken it.
5. Garnish with fried cashew nuts and chopped spring onion.

kunpao chicken ene