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Recipes (moderated) (rec.food.recipes) A moderated forum. The purpose of rec.food.recipes is for posting recipes and recipe requests only. It is for the *sharing* of recipes among the readers. |
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Lobster Curry with Haupia
recipe by Steve Chiang Golden Dragon Restaurant 8 oz lobster tails & chunks 2 oz potatos, cubed 1 oz raisins 1 oz green peas 1 oz carrots 1 oz onion 2 oz coconut milk 2 Tbsp cooking oil 1 oz curry powder 1 oz Half & half cream dash salt & pepper 2 oz chicken stock Thickening - combine together 2 Tbsp cornstarch 2 Tbsp chicken stock Blanch the green peas and carrots in boiling water. Drain well and set aside. Deep fry the potato cubes for 2 minutes until cooked; place on the side. Heat wok and add 2 Tbsp cooking oil and when hot reduce heat slightly. Stir-fry the onion & lobster tail for 2 minutes until cooked thoroughly. Add curry powder, coconut milk, half & half cream, and chicken stock; stir-fry for 1 minute longer. Stir in thickening sauce and add the vegetables and raisins; bring to boil. Transfer to a serving dish with deep fried Haupia on the side for garnish. Haupia 1-1/2 cup coconut milk 3/4 cup water 1/3 cup sugar 5 Tbsp cornstarch 1 9"x 8"x 2" pan Dusting- 2 Tbsp cornstarch Cooking oil Heat coconut milk in double boiler. Combine and stir the above ingredients until smooth. Cook and stir the mixture over low heat until it thickens completely. Increase the heat slightly and stir the mixture vigorously to prevent it from burning. When the fat begins to melt, the mixture is done. Remove the mixture from the stove and pour it into the cake pan; let cool until it is set. Cut the Haupia into 2" diamond shaped cubes and dust with cornstarch and deep fry for 2 minutes. -- Rec.food.recipes is moderated by Patricia Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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