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IRIX Installation Tools & Overlays 2001 May
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SGI IRIX Installation Tools & Overlays 2001 May - Disc 3.iso
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relnotes
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dmedia_eoe
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ch29.z
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ch29
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2001-04-16
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29. _R_e_c_i_p_e_s
This chapter lists some tasty recipes for you to enjoy.
29.1 _K_u_n_g__P_a_o__C_h_i_c_k_e_n
This classic Chinese dish is a zesty blend of chicken,
peanuts and vegetables in a spicy sauce.
29.1.1 _I_n_g_r_e_d_i_e_n_t_s
1 Chicken, about 2 1bs (1 kg) or 1 lb (450 g) Chicken Breasts
8 pieces Dry Hot Red Pepper, 1 piece about 3" (7.5 cm) long
1/2 cup (120 ml) Unsalted Peanuts (optional)
1 tsp Ginger, chopped
1 Green Pepper, chopped into 1 inch (2.5 cm) squares
1/2 White Onion, chopped into 1 inch (2.5 cm) squares
Marinade:
1 1/2 tablespoons Cornstarch
1 1/2 tablespoons Cold Water
1 tablespoon Soy Sauce
For Cooking:
5 cups (1200 ml) Peanut Oil
Seasoning Sauce:
2 tablespoons Soy Sauce
1 tablespoon Chinese Rice Wine
1 tablespoon Sugar
1 teaspoon Cornstarch
1/2 tablespoon Chinese Black Bean Sauce
1 teaspoon Sesame Oil
29.1.2 _P_r_o_c_e_d_u_r_e 1. Remove all bones from chicken, cut
into 1 inch (2.5 cm) cubes, add water, cornstarch and soy
sauce. Stir evenly in one direction and soak for one half
hour.
2. Chop green pepper and onion, set aside. Chop ginger, set
aside. Wipe clean, remove tips and seeds of dry red pepper,
cut into 1 inch (2.5 cm) long pieces, set aside. Mix
ingredients for seasoning sauce, set aside.
3. Heat oil in wok. Fry peanuts until golden. Remove and
let cool.
4. Fry chicken in boiling oil for a half minute. Remove
chicken and drain off oil from wok.
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5. Return 2 tablespoons oil to wok. Heat until very hot,
then add ginger and red pepper. Fry until red pepper turns
black (watch out for pepper fumes), then add onions and
green pepper. Stir fry for one minute.
6. Return chicken to wok, stir quickly, then add seasoning
sauce. Stir until thickened and heated thoroughly, then
turn off heat. (Be careful not to heat sauce too
thoroughly, as it can caramelize). Add the peanuts (deep
fried or roasted). Mix well and serve immediately with
steamed rice.
29.2 _T_i_r_a_m_i_s_u
This famous Italian dessert delicately layers cookies,
chocolate and coffee with a rich blend of cream and Italian
Mascarpone cheese. It is sure to wow the guests at your
next dinner party.
This recipe was contributed by Sean Yamamoto
(seany@sgi.com).
29.2.1 _I_n_g_r_e_d_i_e_n_t_s
100 g Mascarpone cheese
1 Egg, separated
1 tablespoon Sugar
0.25 liter Heavy Cream
Espresso (1 espresso cup per 5 people), cold
Lady's fingers cookies
Bittersweet chocolate and cocoa, grated (powder)
Vanilla extract
Optional:
Liqueur (brandy, cognac or rum)
Layers of chocolate or cocoa (with the two other layers).
29.2.2 _P_r_o_c_e_d_u_r_e 1. In mixing bowl combine the mascarpone,
the sugar and the egg yolks. Mix well.
2. In another bowl whip the heavy cream with the vanilla.
3. Whip the egg whites into soft peaks (separately).
4. Fold together the mascarpone mixture, whipped cream, and
egg whites.
5. Pour the coffee (no sugar) in a bowl and steep the lady's
fingers.
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6. In the serving dish make a layer of cookies, then a layer
of the cream.
7. Repeat until there are 3 or 4 layers (until the cream is
finished).
8. At the end, sprinkle some chocolate or cocoa.
9. Put in the refrigerator (minimum 4 hours).