Sunday, December 20, 2009

Does anyone have any good recipes for chinese lamb fried rice?

CHINESE LAMB





1 lb. lamb stew meat, cooked


1 green pepper


1 onion


5 c. hot cooked rice


1 can Chinese vegetables


1 can water chestnuts, sliced


2 bouillon cubes


Cornstarch


1 tbsp. sesame seeds





Cook your rice. Stew the meat and save the meat broth and the water from the pans. You'll need 3 cups. Cut green pepper and onion into strips. Saute together with drained stew meat and sesame seed and a little oil (salt, pepper, ginger and garlic to taste). Put bouillon, 3 tablespoons cornstarch and broth water in a pan. Heat and stir. When thick and clear add vegetables. To serve, layer rice on the bottom then meat then vegetables.





OR





CHINESE BARBECUED LAMB RIBS





6 tbsp. soy sauce


1/4 c. hoison sauce


1/4 c. dry sherry


1/4 c. honey


1/4 c. ketchup


1 1/2 tsp. minced garlic


1 tsp. minced peeled fresh ginger


3/4 tsp. salt


4 lb. lamb back ribs





1. Whisk first 8 ingredients together in a medium bowl to blend.


2. Place ribs in a large baking pan. Pour marinade over, turning to coat ribs. Refrigerate at least 4 hours or overnight.





3. Preheat oven to 350 degrees. Remove ribs from marinade and place in single layer on shallow baking pan rack. Bake 30 minutes. Turn ribs and baste with marinade. Continue baking until tender, about 35 minutes, basting once. Serve hot.





JMDoes anyone have any good recipes for chinese lamb fried rice?
This is actually an Indonesian recipe:





Nasi Goreng (Indonesian Fried Rice)





2 c Long-grain rice





4 c Chicken stock or water





1 tb Cooking oil





1 md Onion; peeled and chopped





1 Celery stalk; chopped





2 Garlic cloves





-- peeled and chopped 1/2 ts Grated fresh ginger





1 tb Hot pepper sauce





1 ts Java curry





1 tb sweet soy sauce





2 Green peppers; chopped





1 c Shredded cabbage





1 c lamb, diced


Salt; to taste





Cook rice in water or chicken stock for about 25 minutes, until slightly underdone. Refresh under water and pat dry. Can be done in advance, along with the vegetable chopping. In large saucepan or wok, heat oil and saute onion until soft, always stirring. Add celery, garlic, ginger, pepper sauce, curry and soy sauce; saute 2 minutes. Add green pepper and cabbage; saute 3 minutes more. Add lamb and saute 2 minutes. Add rice and continue to saute until light brown. Adjust seasoning. Enright writes: ';Serve with a light beer or ginger tea to quench the inevitable thirst fired by papper sauce. Nasi goreng is often served at the rijsttafel (Dutch for rice table), a feast of spicy dishes, crisp salads and fresh peanut sauceDoes anyone have any good recipes for chinese lamb fried rice?
Lamb is used in northern and northwestern Chinese cuisine.





What is rarer in China is fried rice! When it does appear it is usually a breakfast dish or quick way to use up leftovers for a lunch.





I have lived in China many years and have never met lamb fried rice (but then I've never met chicken fried rice, either.





The most (only) popular fried rice in China is Yangzhou Fried Rice - go Google.
I've never heard of lamb being used in Chinese cuisine. It's typically used in Mediterranean cooking.

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