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Malaysian Recipes. Issue 8
Hello my friends and a very big welcome to my new subscribers. I hope you will enjoy my publications and find some really good and interesting ideas to cook in your kitchens. If you would like to taste the very tasty dishes from Malaysia, you had come to the right place where you can enjoy the food immediately and at anytime you like.
Date : 21.05.2004
Next Issue : 28.05.2004
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I hope you will enjoy this issue.
Contents:
1. SPICY CHICKEN SOUP
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SPICY CHICKEN SOUP
Preparation time: 10 min
Cooking time: 1 hour
Serves 4
INGREDIENT
1 spring chicken (cleaned & lightly season with salt and pepper)
Salt & pepper to taste
1 dsp cooking oil
7 shallots (finely sliced)
1 teaspoon black peppercorns
2 red chilies (sliced slantwise)
2 green chilies (sliced slantwise)
2 sprigs celery (finely chopped)
1 sprig spring onion (finely chopped)
POUNDED INGREDIENTS
3 cloves garlic
1 slice ginger
1 in/2.5 cm cube dried shrimp paste (dry-fried)
COOKING INSTRUCTION
1. Heat oil on medium flame and fry pounded ingredients till fragrant
2. Add shallots, black pepper, seasoned chicken and y cup/120 ml of water. Cook covered for 5-10 minutes, stirring occasionally,
3. Mix in remaining water and the chilies. Season to taste. Bring to the boil, then reduce heat and simmer for 20 minutes.
4. Turn the chicken over and continue cooking tilt very tender. Add salt and pepper to taste and remove from flame.
5. Remove chicken and cut into large pieces. Place in individual soup bowls Pour soup over and top with remaining ingredients.
6. Serve immediately.
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Malaysian Recipes is published by ARRAH, Editor & Contributing Author. Weekly Friday, 10:00 PM, GMT.
You can send your feedback to malaysianrecipes@thefinestezine.com .
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