Category : International Cuisine
Author : Ger
Hits : 2337
Date : 04/01/2005
To boil the maskara :1 whole maskara (about 11/2 kilos), cleaned1 whole garlic1 whole oniona thumb-sized piece of ginger10 peppercornsa bay leafwatersaltTo complete the dish :2 tbsps. of finely minced garlic2 tbsps. of finely chopped ginger1 onion, chopped1 carrot, julienned2-3 stalks of celery, cut into slivers1 bell pepper, cut into sliversdark soy sauce2 tbsps. of oyster sauce3 tbsps. of cooking oil1 tsp. of sesame seed oil
Place the maskara in a large saucepan or casserole. Cover with water. Add all the ingredients for boiling and a teaspoon of salt. Set over high heat and bring to a boil. Lower the heat, cover and simmer for an hour to an hour and a half or until very tender. Alternatively, pressure cook for about 40 minutes, counting from the time the valve starts to whistle. Drain and cool. Strain the broth, cool and freeze for future use.When the maskara has cooled completely, cut into 1” wide by 3” long pieces.Heat a large skillet or wok. Pour in the cooking oil and heat until smoking. Saute the garlic, ginger and onion until fragrant. Add the carrot, celery and bell pepper. Cook, stirring, for about 30 seconds. Add the cut maskara and cook over high heat for about 2 minutes. Season with soy sauce. How much soy sauce you will need depends on how much salt you used when boiling the maskara. Normally, about 1/4 cup should be enough. Cook, stirring, for another 2 to 3 minutes. Add the oyster sauce and stir a few more times. Turn off the heat, drizzle the sesame seed oil over the maskara and vegetables and stir a few times.Serve hot.
Good quality cherries will be large, firm and have even deep-red coloring.
Avoid cherries that are soft, have wrinkled skin, are leaking and sticky (...)
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