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Delicacies - Menus for August 2000

Menu #1

Contributed by L.M. Chin, Miri, Sarawak

Pastry Ingredients:
1 cup flour
1/2 cup cooking margarine
cold water to mix

Filling ingredients:
2 oz tasty cheese, finely chopped
2 oz lean bacon, finely chopped
1 small onion, finely chopped
2 eggs
3/4 cup silken tofu
3/4 cup low fat or no-fat soya milk
spinach / mushrooms / asparagus / parsley to taste

Preheat the oven to 200C.

Chop the margarine into the flour and lightly rub it in until it resembles the consistency of breadcrumbs. Add water slowly, mixing with a butter knife until the pastry draws together and can be kneaded on a floured board. Roll the pastry out using a floured rolling pin. Thinly rolled pastry will produce a crispy crust, while a thicker pastry will produce a doughy chewy crust. Leave the pastry to "relax" while you prepare the other ingredients. Or you may prefer to use a packet mix, or frozen pastry.

Prepare and set aside the dry ingredients. Make a "custard" in a pouring jug with the tofu, soya milk and eggs. Add salt to taste. Beat with an electric mixer and set aside.

Once the pastry has "relaxed' for 15 minutes, cut and fit it to a quiche or pie tin of your choice. Cover the bottom of the pastry with a circle of greaseproof paper or cooking foil. Onto this circle evenly spread some cooking beads or heavy dried beans. These weigh down the pastry and prevent it from bubbling. Place the pastry into the centre of the oven and cook for approx 15 minutes. Once it has cooled slightly, remove the paper or foil with the beads or beans on it.

Evenly sprinkle the chopped onion, bacon and cheese on to the pastry base, adding other ingredients such as spinach or mushrooms according to your taste. Carefully pour the savoury custard over the ingredients, taking care not spill any outside of the pastry crust.

Carefully return the quiche to the oven. If you don't have a fan-forced oven, turn the quiche around after 20 minutes. Cook for approx 35-40 minutes in total. The top of the quiche should be turning slightly brown around the edges and it will be a little domed in the centre. Allow to cool for 5 minutes before cutting, or it can be served completely cold.

Menu #2

Chicken Hotpot

500g meaty chicken pieces
-1 teaspoon MAGGI
Dark Soya Sauce
• dash of ground pepper
2 tablespoons cooking oil
300-350 ml cold water
1 MAGGI Chicken Stock Cube
12 canned button mushrooms, halved
1 carrot, wedged
12 snowpeas
2-3 teaspoons cornflour mixed with 1 tablespoon cold water
• red chilli slices

1 Mix chicken with MAGGI Dark Soya Sauce and pepper.
2 Heat oil and lightly brown chicken over moderate heat (2-5 min).
3 Add water and simmer for 20 min. until chicken is tender. Stir occasionally.
4 Add MAGGI Chicken Stock Cube, mushrooms, carrot and snowpeas. Cook for 2-3 min.
5 Gradually add cornflour mixture. Cook until gravy is slightly thick.
6 Garnish with chillies and serve hot.

Menu #3

Teriyaki Chicken

• 350g boneless chicken (or 500g chicken drumsticks)
• 1 teaspoon MAGGI Oyster Sauce
• teaspoon MAGGI Chicken Stock Granules
• 2 tablespoons cooking oil
• 2 teaspoons fresh ginger juice
• 2 teaspoons sugar or to taste
• 2 teaspoons cornflour
• ground pepper to taste
• 3 teaspoons MAGGI Seasoning
• Japanese seaweed

1 Cut chicken into desired pieces.
2 In a bowl, combine ingredients A and add MAGGI Seasoning. Mix the sauce well.
3 Marinate chicken with sauce and place on grill.
4 Grill over moderate heat; turning and basting with marinade until done.
5 Transfer to plate and serve with Japanese seaweed and rice.

* To get ginger juice, pound chopped ginger until fine. Extract juice by straining.
For variation, fry marinated chicken in wok over moderate heat. Cook until chicken is done and sauce is thick (add water if necessary). Garnish with lemon, tomato and coriander.

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