02-26-2004, 05:38 PM
[li][font "Arial"][size 2]300 ml Cold Water [/size][/font] [li][font "Arial"][size 2]4 slices ginger [/size][/font] [li][font "Arial"][size 2]1/2 tsp. salt [/size][/font] [li][font "Arial"][size 2]1 tbsp. cooking oil [/size][/font] [li][font "Arial"][size 2]10 stalks asparagus,
discard the tough lower ends. [/size][/font] [li][font "Arial"][size 2]3 slices ginger (finally chopped) [/size][/font] [li][font "Arial"][size 2]3 cloves garlic, chopped
Sauce Ingredients: Combine [/size][/font] [li][font "Arial"][size 2]1 1/2 tsp fresh chicken stock [/size][/font] [li][font "Arial"][size 2]1 1/2 tsp salt [/size][/font] [li][font "Arial"][size 2]1/2 tsp. sugar [/size][/font] [li][font "Arial"][size 2]1 1/2 tsp cornflour [/size][/font] [li][font "Arial"][size 2]1/2 tsp Hua Tiam wine[/size][/font] [ol] [li][font "Arial"][size 2]Remove the fresh abalone from the shell.[/size][/font] [li][font "Arial"][size 2]Trim off the little ruffle around it and slice thinly.[/size][/font] [li][font "Arial"][size 2]Put the abalone in a deep saucepan with water to cover and simmer for about five hours. Proceed with the following recipe.[/size][/font] [li][font "Arial"][size 2]Place the cold water in a saucepan and bring to a boil.[/size][/font] [li][font "Arial"][size 2]Add the ginger, salt and oil.[/size][/font] [li][font "Arial"][size 2]Place the asparagus in the water, cover, lower the heat and cook for six to seven minutes.[/size][/font] [li][font "Arial"][size 2]Remove and arrange the asparagus to a serving dish and set aside.[/size][/font] [li][font "Arial"][size 2]Heat two tablespoons of oil in a wok.[/size][/font] [li][font "Arial"][size 2]Add the ginger and garlic.[/size][/font] [li][font "Arial"][size 2]When lightly browned add the combined sauce ingredients.[/size][/font] [li][font "Arial"][size 2]When it begins to boil put in the abalone.[/size][/font] [li][font "Arial"][size 2]Reduce the heat and simmer fro 12 minutes.[/size][/font] [li][font "Arial"][size 2]Turn up the heat to high and add the wine.[/size][/font] [li][font "Arial"][size 2]Pour this over the asparagus.[/size][/font] [li][font "Arial"][size 2]Arrange the abalone slices neatly and serve at once.[/size][/font] [/li][/ol]
Serves 6
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discard the tough lower ends. [/size][/font] [li][font "Arial"][size 2]3 slices ginger (finally chopped) [/size][/font] [li][font "Arial"][size 2]3 cloves garlic, chopped
Sauce Ingredients: Combine [/size][/font] [li][font "Arial"][size 2]1 1/2 tsp fresh chicken stock [/size][/font] [li][font "Arial"][size 2]1 1/2 tsp salt [/size][/font] [li][font "Arial"][size 2]1/2 tsp. sugar [/size][/font] [li][font "Arial"][size 2]1 1/2 tsp cornflour [/size][/font] [li][font "Arial"][size 2]1/2 tsp Hua Tiam wine[/size][/font] [ol] [li][font "Arial"][size 2]Remove the fresh abalone from the shell.[/size][/font] [li][font "Arial"][size 2]Trim off the little ruffle around it and slice thinly.[/size][/font] [li][font "Arial"][size 2]Put the abalone in a deep saucepan with water to cover and simmer for about five hours. Proceed with the following recipe.[/size][/font] [li][font "Arial"][size 2]Place the cold water in a saucepan and bring to a boil.[/size][/font] [li][font "Arial"][size 2]Add the ginger, salt and oil.[/size][/font] [li][font "Arial"][size 2]Place the asparagus in the water, cover, lower the heat and cook for six to seven minutes.[/size][/font] [li][font "Arial"][size 2]Remove and arrange the asparagus to a serving dish and set aside.[/size][/font] [li][font "Arial"][size 2]Heat two tablespoons of oil in a wok.[/size][/font] [li][font "Arial"][size 2]Add the ginger and garlic.[/size][/font] [li][font "Arial"][size 2]When lightly browned add the combined sauce ingredients.[/size][/font] [li][font "Arial"][size 2]When it begins to boil put in the abalone.[/size][/font] [li][font "Arial"][size 2]Reduce the heat and simmer fro 12 minutes.[/size][/font] [li][font "Arial"][size 2]Turn up the heat to high and add the wine.[/size][/font] [li][font "Arial"][size 2]Pour this over the asparagus.[/size][/font] [li][font "Arial"][size 2]Arrange the abalone slices neatly and serve at once.[/size][/font] [/li][/ol]
Serves 6
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