Main Plates (Page 10)

The Main Plate recipes listed here include Western-style entrées, standalone meals, and substantial dishes of the sort served at the banquet table

Pork with Preserved Radish

In: Main Plates

Pork with Preserved Radish

This interesting dish illustrates the Chinese cooking technique of ‘Velveting’ to produce the soft, juicy, almost gelatinous pieces of meat one usually only experienced in Chinese restaurants. In this case, the techniques uses parboiling in water, rather than briefly deep-frying at low temperature, but the result is very much the same. After being pre-cooked this way, the Pork is then stir-fried with Preserved Radish and Chinese Black Mushrooms.

Shrimp and Vegetable Korma

In: Main Plates

Shrimp and Vegetable Korma

In Indian cuisine, a Korma (which can be spelled many different ways, including Qorma, Khorma, or Kurma), is a braised dish to which either stock, yoghurt, cream, or coconut milk is added, to yield a smooth and rich finished dish. There are all sorts of variations on the basic theme, and, though the end-result can be quite fiery, in restaurant versions they are typically very mild. The version pictured above rendition, using shrimp, cauliflower and carrot, falls into the mild category.

Pepper Steak prepared with pre-Grilled Flank Steak

Pepper Steak with a Twist

In: Main Plates

Pepper Steak with a Twist

Beef stir-fried with Peppers probably has roots in China in one form or another, but it has long been a classic in Westernized Chinese restaurants. It seems to be falling out of fashion these days, but it still fairly popular and there are many variations on the basic theme. The dish you see above represents a twist on the usual methods used for the classic in that it uses Flank Steak which is first marinated in Lemon juice, then grilled before being sliced and used in the final stir-frying.

Pasta with Truffles and Cream

In: Main Plates

Pasta with Truffles and Cream

This dish builds upon the basic form of a Carbonara in that it is finished by stirring a mixture of beaten Egg and Cheese into the cooked Pasta to make a Sauce. However, this recipe also uses Onion and Garlic (a strict no-no in a classic Carbonara), and it boosts the decadence level by using Cream and Truffles for an even richer, silkier finish.