Taste of Asia by Miele

I was invited to a cooking demo last weekend. It was presented by Miele appliances, exclusively distributed here in the Philippines by Focus Global, Inc. As mentioned in post, this is part of Miele’s Gourmet Weekend where they concoct dishes highlighting the use of their state of the art appliances. I am sharing with you the recipes I have learned during that day.

BEEF HOFAN NOODLES
Ingredients:

Cooking oil, as needed
8 cloves of garlic, finely chopped
2 medium sized onion, finely chopped
2 tablespoons finely grated ginger
1 cup Chinese wine
800g Beef strips (Sukiyaki Cut)
8 pcs Shitake mushrooms, cut into strips
1/2 cup bean sprouts
1 cup peanuts, toasted
1/2 cup Oyster sauce
1/2 cup Kikoman soy sauce
4 tablespoons brown sugar
2 teaspoons sesame oil
500g Hofan noodles (boiled)
spring onions and sesame seeds for garnish

Procedure:

1. Slightly heat oil in a large skillet and add the onions and garlic. Do not overheat, just enough to let the onions caramelize and become translucent and the garlic until lightly brown.
2. Add the ginger and saute beef strips until brown
3. Toss the shitake mushrooms in pan. Cook the mushrooms until soft.
4. Add the Chinese and simmer until it evaporates.
5. Stir in the oyster sauce and soy sauce.
6. Add the brown sugar, adjust it accordingly to your taste.
7. Add the bean sprouts.
8. Let it simmer for 1 minute, then season with salt and pepper.
9. Toss in the cooked Hofan noodles until it is fully coated with the sauce.
10. Add the peanuts and some spring onions.
11. Transfer and serve in an Asian themed plate and garnish with spring onions and sesame seeds.

*** This dish is very flexible, you can opt to use chicken instead of beef or adjust the ingredients according to your taste.

Oven Roasted Chicken Pandan
Ingredients:
1 whole piece chicken, or any part of the chicken you prefer
4 pcs lime (juice extracted)
1/2 cup fish sauce
1 cup dark soy sauce
1/4 cup brown sugar
salt and pepper to taste
Pandan leaves
Toothpick

Procedure:
1. Rub the chicken with fish sauce, lime juice and salt. Set aside for an hour.
2. In a bowl, mix together soy sauce and brown sugar. Set aside.
3. In a resealable plastic bag, place the chicken inside and pour the soy sauce and sugar mixture. Season with salt and pepper and marinate for at least 6 hours.
4. Wrap each chicken piece with pandan leaves securing with a toothpick. (Tip: It is best to steam the pandan leaves for about 2 minutes, so the leaves will not be brittle as you try to wrap the chicken)
5. Place the chicken in oven proof trays, then roast for about 30-45 minutes at 150°C.

*** This dish was cooked using Miele oven using the Fan Grill and Moisture Plus function. In a conventional oven, the cooking time might be a little longer.

Hainanese Rice
Ingredients:
3 cups of rice
1 whole onion minced
2 tablespoons ginger, finely grated
1/2 cup butter
3 cups Chicken stock
PROCEDURE:
Melt butter in a skillet. Over low heat, saute onions until translucent. Add ginger. Pour in the rice and saute until coated with butter. Transfer in steamer container and pour the chicken stock. Steam until cooked.

*** Note: The Hainanese rice was cooked using Miele’s VitaSteam. You can use regular rice cooker for this recipe.

Mangoes with Sticky Rice
Ingredients:
2 cups sticky rice (malagkit)
4 cups coconut milk
1 1/2 cup white sugar
Coconut shreds (niyog)
3 pieces ripe mangoes

PROCEDURE:
In a skillet, mix together sticky rice and coconut milk. Stir constantly until the rice starts to stick together. (You may add a little sugar if you want it sweet.) Transfer into a steamer container. Steam for about 25 minutes or until rice is tender and sticky. Portion the rice into individual servings using ramekin dishes.Chill for about an hour.
In a skillet, toast the used coconut shred until light brown. Toss in the sugar and stir on low heat. Cool and set aside.
Take out the sticky rice, top with mangoes and sprinkle with toasted coconut shreds. Serve chilled.