Reasabaidhean Àisianach Samhraidh

Fhuair mi na reasabaidhean Àisianach blasda seo bho Janni Diez, Oifigear Leasachaidh Cànain aig Sabhal Mòr Ostaig ann an Slèite, Eilean Sgitheanach, a nì clasaichean-còcaireachd Gàidhlig an sin cuideachd. Mìle taing, Janni!

Mairt- fheòil le Sabhs Eisirean

P1320186200g de mhairt-fheòil

2 spàin de sabhs soidhe

2 spàin de stuthaig

1 spàin de dh’fhìon geal

1 clòbh de chreamh

1 òirleach de dhinsear

1 Piobar uaine

1 uinnean

2 spàin de dh’ola

2 spàin de sabhs eisirean

Leth cupa de shùgh màirt-fheòla

1 spàin teatha de ola seasamain

1 spàin teatha de shiùcar

3 uinneanan an earraich

Geàrr an fheòil ann an striopan fìor thana agus cuir ann am bobhla e leis an fhìon, 1 spàin de sabhs soidhe agus 1 spàin de stuthaig. Fàg e fad 15-30 mion. Sgudaich an dinnsear agus an creamh gu mìn agus geàrr a’ ghlasraich eile ann am pìosan de 1 òirleach.

Teasaich an t-ola ann am wok gus am bi e teth. Cuir an creamh agus an dinnsear ris, ach na loisg e. Cuir na h-uinneanan agus na pioparan ris agus teasaich iad fad 5 mionaidean, ach cha bu chòir dhaibh fàs donn. Measgaich an còrr den stuthaig, an sabhs-soidhe, an sabhs eisgirean, an sùgh màirt-fheòla, an siùcar agus an ola seasamain ann am bobhla. A-nis cuir an fheòil agus an sabhs ris a’ ghlasraich san wok agus cuir mun cuairt e gu tric fad 4 -5 mionaidean. Aig an deireadh cuir na h-uinneanan an earraich ris. Feuch e, agus ma tha salann no piobar a dhìth, cuir sin ris.

 Glasraich Shearbh is Mhilis

P13201811 uinnean

1 clòbh de chreamh

1 piobar dearg no buidhe

10 balgain-bhuachrach 2 churran

1 broccoli

1 càl colaig

1 crogan de bachlagan bamboo

2 spàin de dh’ola

6 spàinean fìon geur

1 spàin Taois tomàta

1 spàin stuthaig

3 spàinean siùcar

2 spàin sabhs soidhe

2 spàin de dh’uisge

Pacaid de bhachlagan soidhe

2 uinnean an earraich

Geàrr na glasraich ann am pìosan de 1 òirleach, reub am broccoli agus an càl-colaig gu flùraichean beaga agus sgudaich an creamh gu mìn. Teasaich an t-ola ann am wok agus praidhig an creamh fad mionaid aig teas meadhanach. Cuir na currain agus am broccoli ris agus praidhig fad 5 mionaidean, an uair sin cuir a’ ghlasraich eile ris. Ann am bobhla, measgaich an fhìon geur, uisge, siùcar, stuthaig agus sabhs soidhe. Nuair a tha a’ ghlasraich gu bhith deiseil, cuir ris an sabhs, na bachlagan soidhe agus na h-uinneanan an earraich air an gearradh. Teasaich e gus am bi e a’ goil, ach na goil e ro fhada, no cha bhi e geur tuilleadh.

 

Asian Recipes for Summer

I got these tasty Asian recipes from Janni Diez, Language Development Officer at Sabhal Mòr Ostaig College, Sleat, Skye, who also gives cookery classes in Gaelic. Many thanks, Janni!

Stir-fry Beef with Oyster Sauce

P1320187200 g tender beef

2 spoons soy sauce

2 spoons starch thickener (cornflour etc)

1 spoon white wine

1 clove garlic

1 inch of ginger

1 green pepper

1 onion

2 spoons oil

2 spoons oyster sauce

half cup beef stock

1 teaspoon sesame oil

1 teaspoon sugar

3 spring onions

Cut the meat into very thin strips and put in a bowl with the wine, 1 spoon soy sauce and one spoon thickener. Leave for 15 -30 minutes.

Finely chop the ginger and the garlic, and cut the other vegetables into one-inch pieces.

Heat the oil in a wok or equivalent until hot. Add the ginger and garlic, but don’t let them burn or catch. Add the onion and green pepper and cook for 5 minutes, without letting them brown.

Mix the rest of the thickener, soy sauce, oyster sauce, stock, sugar and sesame oil in a bowl. Add this and the meat and marinade to the pan, stirring frequently. Cook for a few minutes, then finally add the spring onions. Season to taste if required.

Sweet and Sour Vegetables

P13201841 onion

1 clove of garlic

1 red or yellow pepper

10 mushrooms

2 carrots

1 broccoli

1 cauliflower

1 tin of bamboo shoots

2 spoons oil

6 spoons vinegar

1 spoon tomato paste

1 spoon starch thickener

3 spoons sugar

2 spoons soy sauce

2 spoons water

packet of soya beansprouts

2 spring onions

Cut the vegetables into one-inch pieces, tear the broccoli and cauliflower into small florets, and finely chop the garlic.

Heat the oil in a wok or similar pan, and fry the garlic for a minute on a medium heat. Add the carrots and the broccoli and fry for 5 minutes, then add the rest of the vegetables.

Mix the vinegar, water, sugar, starch and soy sauce in a bowl.

When the vegetables are almost ready, add the vinegar mixture, the beansprouts and the chopped spring onion and bring briefly to the boil. (Don’t boil too long or it won’t be ‘sour’ at all!)