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vegetarian goose (crispy type)

 
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champagne
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Joined: 20 Aug 2004
Posts: 27

PostPosted: Tue Sep 21, 2004 11:31 am    Post subject: vegetarian goose (crispy type) Reply with quote

Gina, i know some supermarket do sell this ready made vegetarian goose meat. Crispy type from vegetarian stall. Do you know how to fry it, i always dun get good result. Not crispy at all.


TIA
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Gina
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Joined: 20 Jul 2004
Posts: 5173
Location: Singapore

PostPosted: Tue Sep 21, 2004 3:26 pm    Post subject: Reply with quote

Alice

wah...want to eat goose izzit? i got friend coming from HK in Dec..you want the real thing or not?

anyway, you can grill it in the oven first..then stir fry your regular recipe dish..then sliced/cut the grilled goose meat and add last to the dish.

Less fuss! Grilled at 180C for about 10 mins.

Gina
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The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
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champagne
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Joined: 20 Aug 2004
Posts: 27

PostPosted: Wed Sep 22, 2004 9:31 am    Post subject: Reply with quote

Merci, Gina. Will try out soon... Razz

P.S. Dun want lah, all the way from Hongkong, I scare bird flu

:twisted:
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Jean Lee
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Joined: 21 Jul 2004
Posts: 55
Location: Singapore

PostPosted: Tue Sep 28, 2004 2:55 am    Post subject: Vegetarian goose Reply with quote

Gina,

What happened to the first message, I presume it is the recipe itself?

I also have this recipe from Judy Koh of Creative Culinaire, I attended her lessons and enjoyed them all.

Braised Vegetarian Goose Meat
Recipe courtesy Creative Culinaire, Judy Koh

Ingredients for goose meat
1 teaspoon five spice powder
1 tablespoon sesame oil
1? Tbsp sugar
2 Tbsp sweet soyabean paste
1 Tbsp sweet BBQ sauce (Dragon Boat brand)

10 layers *fresh bean curd skin (foo jook) cut into 5? x 1? ?
1 piece dried bean curd skin (foo pei)

Method
1. Mix seasoning well
2. Apply each layer of the fresh bean curd with the seasoning
3. Wrap 10 layers with the dried bean curd skin and steam for 5 minutes (can keep for 1 week if steamed for 10 minutes)
4. Leave to coll and dry before pan frying till crisp

Ingredients for braising sauce
20 gm enoki mushrooms (golden mushroom)
4 nos dried mushrooms soaked in 300 g water
250 gm mushroom water

10 gm kei chee (wolfberry) }
2 gm tang kuei } (A)
6 gm old ginger slices }

1? tsp vegetarian oyster sauce
? tsp sugar
? tsp rice wine
? tsp corn flour + ? tsp water
1/8 tsp salt

Method
1. Wash the dried mushrooms and soak in 300 gm water till soften
2. Add in the (A) ingredients and enoki mushrooms. Bring to a boil before simmering for 10 minutes, covered
3. Add in the seasoning and corn flour mixture
4. Pour sauce over the goose meat and serve


From Judy Koh cooking class

*Address to get fresh bean curd skin (foo jook)

Kian Joo Vegetarian Food Supply Centre
Blk 134 Geylang East
#01-221 (near Aljunied MRT)
Singapore 380134
Tel: 6841-6898, 6842-6570
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