dragon recipe hotel Seri Pacific

18.Pickled Baby Dragon ( flower bud )

.INGREDIENTS:

• 2 cups dragon vinegar
• 1 cup sugar
• 1 cup water
• 1/2 teaspoon salt
• 1 1/2 pounds peeled Baby dragon, boiled for 5 minutes and drained

Method:

1. Boil the baby dragon for 5 minutes and drain in a colander.
2. Wash the baby dragon and place in a glass jar. Add the remaining 4 ingredients in a saucepan and bring to a boil,

stirring to make sure the sugar is dissolved.
3. Pour the mixture over the baby dragon, seal tight, and refrigerate. Wait at least 2 days to use.

19.Mongolian Lamb With Red Dragon Sauce

INGREDIENTS:

• 1 3/4 pounds boneless leg of lamb
• Marinade:
• 1 tablespoon soy sauce
• 1 tablespoon red dragon vinegar
• Sauce:
• 100 gm Red dragon puree
• 5 teaspoons dark soy sauce
• 5 teaspoons dragon vinegar
• 4 teaspoons sesame oil
• 1 teaspoon granulated sugar
• Other:
• 2 cloves garlic
• 2 green onions
• Salt and freshly ground black pepper, to taste
• 1/4 teaspoon sesame oil

Method:

Cut the lamb into thin strips. Combine with the marinade ingredients. Marinate the lamb for 25 minutes.
While the lamb is marinating, prepare the sauce and other ingredients.In a small bowl, combine the sauce ingredients.

Set aside.
Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry until aromatic (about 30 seconds).
Add the sauce. Bring to a boil. Stir in the green onions. Taste and season with salt and pepper if desired. Stir-fry for 1 more minute, or until the sauce is absorbed. Remove from the heat, stir in the sesame oil, and serve.

20.Sweet and Sour Chicken With Red Dragon Vinegar

INGREDIENTS:

• 1 bird of chicken cut in cubes
• Marinade:
• 2 teaspoons dark soy sauce
• 2 teaspoons red dragon sauce
• 1/4 teaspoon salt
• Other:
• 1 cup tablespoons red dragon vinegar
• 1/4 cup white rice vinegar
• 1/3 cup brown sugar
• 2 teaspoons cornstarch dissolved in 2 tablespoons water
• 3 to 4 cups oil for deep-frying and stir-frying, as needed
• 1 egg, lightly beaten
• 1/4 cup cornstarch
• 1 small onion
• 2 medium carrots, peeled and cut diagonally into 1/2-inch pieces
• 1/2 green bell pepper, cut into cubes
• 1/2 red bell pepper, cut into cubes

Method:

Cut the chicken into 3/4-inch cubes. Add the marinade ingredients, using your fingers to mix in and making sure the pork is well coated. Let the chicken sit for 15 minutes. While the chicken is marinating, prepare the remaining ingredients.

In a small bowl, combine the rice vinegars and sugar and set aside. In another small bowl, dissolve the cornstarch in the water and set aside.
To prepare the sweet and sour sauce, bring the red dragon vinegars and sugar to a boil in a small saucepan over medium heat, stirring to dissolve the sugar. Bring to a boil again and thicken with cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired. Keep warm while deep-frying the chicken.

Heat the oil for deep--frying to 360 degrees Fahrenheit. Dip the marinated chicken cubes in the lightly beaten egg and dredge in the cornstarch. Deep-fry the chicken until it is golden brown and crispy (about 6 minutes). Deep-fry the chicken in batches, taking care not to overcrowd the wok. Be sure not to let the oil temperature drop below 350 degrees. Remove and drain on paper towels. (If you have time, deep-fry the chicken a second time to make it extra crispy).

Heat 2 tablespoons oil. (Use another wok or frying pan if you have one, or clean out the wok). When the oil is hot, add the onion. Stir-fry until the onion is softened, then add the carrots. Stir-fry for another 2 minutes, then add first the green and then the red bell pepper.

Push the vegetables up to the sides of the wok. Add the sauce in the middle. Add the chicken. Mix everything together, cook briefly to heat through, and serve hot over rice.

21.Mongolian Lamb With Young Dragon Fruit

INGREDIENTS:

• 3/4 pound lamb shank meat (about 1 1/8 - 1 1/4 lb lamb shank or leg of lamb before the bone is removed)
• Marinade:
• 1 tablespoon dark soy sauce
• 1 tablespoon red dragon vinegar
• 1 tablespoon chicken broth or water
• 1/2 teaspoon brown sugar
• 1/2 teaspoon sesame oil
• Other:
• 2 young green dragon cut into cubes
• 4 green onions (spring onions) washed, rinsed and cut into 1-inch lengths
• 2 tablespoons vegetable or peanut oil, for stir-frying
• 2 garlic cloves, peeled and finely chopped
• 1/2 teaspoon chile paste
• 1/4 teaspoon salt

Method :

1. Remove any excess fat from the meat. Cut the lamb across the grain into thin strips approximately 2-inches long. In a medium bowl, combine the lamb with the marinade ingredients and marinate the lamb for 15 - 20 minutes.
2.While the lamb is marinating, minced the garlic and cut the green onions into 1-inch lengths.
3. Preheat a wok on medium-high to high heat, and add the oil. When the oil is hot, add the garlic and chile paste. Stir-fry for 30 seconds, and add the lamb. Let the lamb sear for about 30 seconds, then stir-fry until it loses its pinkness (about 2 minutes).
4. Add the green dragon,green onions and the salt. Stir-fry for another minute. Serve hot.

22.Hunan Lamb with Red Dragon Paste

INGREDIENTS:

• 1 pound lamb, boneless
• Marinade:
• 100gm red dragon paste
• 1 tablespoon red dragon vinegar
• 1 tablespoon soy sauce
• Other:
• 3 tablespoons vegetable oil for stir-frying, or as needed
• 2 large leeks
• 3 to 4 red hot chili peppers, as desired
• 2 slices ginger (enough to make 2 teaspoons minced)
• 
  
• 1 teaspoon sugar
• 1/4 cup water
• Salt, to taste

Method:

Cut the lamb into paper thin slices. Mix the lamb with the marinade ingredients. Marinate the lamb in the refrigerator, covered, for 30 minutes.While the lamb is marinating, prepare the vegetables.

Wash the leeks and cut on the diagonal into 1 1/2-inch pieces. Cut the chili peppers in half, remove the seeds, and chop. Mince the ginger.Also while the lamb is marinating, prepare the sauce. Mix together the rice vinegar, sugar and water and set aside. Dissolve the cornstarch in the water and set aside.

Heat a wok over medium-high to high heat. Add 1 tablespoon oil. Add the leeks and stir-fry until they turn a light brown (about 2 minutes). Season the leeks with a bit of soy sauce or salt during stir-frying if desired. Remove the leeks from the wok.
Heat 2 tablespoons oil in the wok. Add the minced ginger and chopped chilies. Stir-fry briefly until the ginger is aromatic and the chilies just begin to blister (about 1 minute). Add the sliced lamb. Lay flat for 1 minute, then stir-fry until it loses its pink color and is nearly cooked through (3 to 4 minutes).

Give the sauce and water slurry a quick re-stir. Push the lamb up to the sides of the wok. Add the sauce in the middle of the wok. Turn up the heat and stirring quickly to thicken.
Add the leeks back into the wok. Mix everything together. Taste and add salt or other seasonings if desired. Serve hot.

23.Baby Dragon- Beef Chop Suey

INGREDIENTS:

• 1 pound beef
• Marinade:
• 1 teaspoon soy sauce
• 1 - 2 teaspoons red dragon vinager
• 1 teaspoon salt
• Pepper to taste
• Sauce:
• 4 tablespoons water or chicken broth
• 2 teaspoons oyster sauce
• 3/4 to 1 teaspoon cornstarch
• Other:
• 2 small bunches baby dragon
• Half dragon flower stem , rinsed
• 1/2 cup water chestnuts (fresh if possible)
• 1 large green pepper
• 2 stalks celery
• 1 onion
• 1/2 pound snow peas (optional)
• Oil for stir-frying

Method:

Cut the beef into thin strips. Add seasonings to beef, adding the cornstarch last. Marinate the beef for 10 - 15 minutes.
While beef is marinating, prepare vegetables and sauce. For sauce: Whisk together the sauce ingredients and set aside.

For vegetables: Cut dragon flower stem into thin strips.

Slice the water chestnuts. Cut the green pepper in half, remove the seeds and slice diagonally. For the baby dragon , cut into 3.. Cut the celery diagonally. Cut the onion in half, peel, and slice thinly.

Place the vegetables on a large tray, being careful to keep each group separate (include the baby dragon ), and set aside.
Heat wok and add oil. When oil is ready, add the pork. Stir-fry beef until redness is gone. Remove and set aside.
Reheat wok and add more oil. When oil is ready, stir-fry each of the vegetables. The order doesn't matter, but you can stir-fry the onions and celery together, (if desired you can cook these with the beef ), and the green pepper and snow peas together. When cooking the baby dragon, add the stalk first. Add salt to taste as desired while stir-frying each group of vegetables. Add water and cover wok while cooking baby dragon, as it doesn't contain much moisture.

Reheat wok and add oil. Give the sauce a quick re-stir. Add and combine all the cooked ingredients in the wok. Make a "well" in the center and gradually add the sauce, stirring to thicken. Once it has boiled, remove the chop suey from the stove. Serve hot.

24.Chinese Beef with Young Dragon

INGREDIENTS 2 cups water 2 cups young dragon fruit cubes 1/2 cup vegetable oil 1 pound boneless, lean beef, cut into strips 3 cloves garlic, chopped 1 tablespoon chopped fresh ginger (optional) 1/2 cup chopped scallions 1 red bell pepper, cored, seeded, and cut into strips 1/2 cup very thinly sliced carrots 1 1/2 cups sliced mushrooms 1 cup drained bamboo shoots 3 tablespoons black bean sauce 2 teaspoons soy sauce, or more to taste

METHOD
In a wok or large sauté pan over high heat, bring the water to a boil. Add the young dragon fruit and cook for 2 minutes. Drain , discarding the water. Set a aside.

Return the wok to medium-high heat. Add the oil to the wok and heat until the oil begins to shimmer. Add the beef strips and stir-fry until the beef changes color, about 1 minute. Remove the beef with a slotted spoon. Pour off all but 2 tablespoons of the oil.
Add the garlic and ginger to the wok and stir-fry for 1 minute. Add the young dragon fruit , scallions, bell pepper, and carrots and stir-fry for 1 minute. Add the mushrooms and bamboo shoots and stir-fry for 1 minute. Return the beef to the wok and add the black bean sauce and soy sauce. Stir-fry for 1 minute, or until the beef is cooked through. Serve at once, with white rice.