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Four Points by Sheraton Pudong Shanghai:A Tour of Gastronomic Art and Cu
(2007-08-30 12:04:37)http://www.grandhotels.com.cn/eWebEditor_V280_Free_sp1/UploadFile/2007828134050843.jpgPoints
Four Points by Sheraton
Pudong Shanghai:
A Tour of Gastronomic Art and
Culture
Chef Joey Huang Presents
Rendang Curry Chicken
美食艺术文化之旅
上海浦东福朋喜来登由由酒店——酒店厨师黄华伟传授美食大餐“呤噹咖喱鸡”
Chinese Versioin:
Lina English Version: Sophia
Photos: Lucy
Music is art, so is cooking. In
this episode of You Are The Chef, Heidi and Mr. Joey Huang, a chef
currently working with the Four Points by Sheraton Pudong Shanghai,
will work together to present the flavorful Rendang Curry Chicken.
It’s the first time for the Grand Hotels staff to accompany Heidi
to the kitchen for selecting ingredients, and the experience is
unusual and great.
Venue: Carrefour,
Jinqiao
Ingredients are important to
making a nice dish, just as the early phase creation to art. In
selecting appropriate ingredients, Joey, a warm and slightly shy
young man, insisted that we should put quality above everything
else. When we see him in the supermarket on a summer morning,
carefully examining and comparing various options, exchanging ideas
now and then with Heidi, in the hope of getting the best, we can
feel his serious attitude in work and a passion towards his
profession. Isn’t it a good beginning?
Venue: Four Points by
Sheraton, Pudong Shanghai
Strategically located on the
South Pudong Road, Four Points by Sheraton Pudong Shanghai enjoys
easy access to other parts of the city. Walking through the
elegantly decorated Lobby, we reached the elevator which took us to
the Chinese Restaurant on 29th floor, and the first thing in sight
is a vivid penjing (a Chinese miniature scenery) with waters
running in tranquility. At the sight of the harmony of running
water, little bridge and houses, we were completely oblivious of
the scorching heat outside. The décor is of China’s Ming and Qing
dynasties, infused with a touch of the Chinese minorities to
impress the guests. It is as if we had embarked on a cultural tour
the moment we stepped into the restaurant.
Cooking started, but Heidi was
in trouble. When she put the diced chicken into the sizzling oil,
she nearly had herself burnt by the spattering oil. On seeing this,
Joey kindly suggested we wipe the chicken until it is dry before
putting into the oil. Another tip is when we grind materials like
garlic, shallot, balancha paste, fresh turmeric, fresh galanga,
coriander seed, red chilli, cumin, fennel and lemon grass, add a
little water to the mill beforehand.
Ingredients：
Chop chicken 500g、 garlic
75g、 shallot 75g、 balachan Paste 2.5g、 fresh turmeric 5g、 fresh
galanga 7.5g、 coriander seed powder 2g、 red chili 1.25g、ground
cumin powder 1g、ground fennel 1g、lemon grass 2.5g、 chicken
powder 2.5g、 sugar 10.5g、 salt 5g、 coconut milk 20g、yellow bean
oil 50g.
Cooking
Procedures：
Chop chicken into pieces rinse
and wipe dry. Heat 50g of oil in a wok . Sauté ingredients A and B
until fragrant, add in chicken and seasoning and stir fried until
well done. Sauce cook briefly until it thickens and serve
hot.
Thanks to Joey’s assistance,
Heidi finally brought out a superb dish. Golden chicken and green
shallot create a perfect match, making your mouth watery at the
first glance, not to mention the lingering spicy curry aroma.
Don’t you want a bite? Take action now and make your own Rendang
Curry Chicken.
地点：家乐福金桥店
地点：上海浦东福朋喜来登由由大酒店
呤噹咖喱鸡原料：
鸡肉500 g、大蒜75 g、冬葱75 g、咸虾糕2.5
g、姜黄5 g、南姜7.5 g、香菜籽粉2 g、红辣椒1.25 g、枯茗1 g、茴香1
g、柠檬香草2.5 g、鸡精2.5 g、糖10.5 g、盐5 g、椰奶20
g、豆油50g。
呤噹咖喱鸡的制作方法：
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