Salt and Pepper spareribs (Saalt and Peppar Spariribs)

Ingredients:

3/4 lb. (350g) spareribs
4 cups (1 litre) vegetable oil for deep-frying
1 tbsp rice wine
5 tsp. spiced pepper-salt
1 tbsp
2 tbsp cornstarch (corn flour)
1/4 tsp.MSG (optional)
Method:

1. Wash the spareribs and chop into pieces, 2 inches long and 3/4 inch wide (5 cm by 2cm ). Mix the rice wine, soy sauce, MSG (optional), cornstarch, and 2 tsp. water into a paste. Add the spareribs and stir to coat well.

2. Heat the oil the work over high heat to 350oF (180oc), or until a piece of scallion or ginger sizzles and moves around quickly when tossed into the oil. Add the spareribs and deep-fry for 1 minute. Remove, drain, and set aside. Reheat the oil to 400oF (205oc), or until a piece of scallion or ginger browns quickly and a haze appears above the oil. Add the spareribs and deep-fry until they are browned and rise to the surface. Remove, drain well, and place in a serving dish. Place two piles of pepper-salt on the edges of the dish as a dip, serve.

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Sauted Dumplings (Goutie)

Ingredients:

4 1/2 cups (500 g) flour
9 oz (250 g) lean boneless pork, minced
1 tbsp soya sauce
5 tsp rice wine
1 tsp fresh ginger, chopped
1 tsp salt, or to taste
3 1/2 oz (100 g) hotbed leeks
3 1/2 oz (100 g) sesame oil
1 tsp flour mixed with 2 tbsp water
1 tsp MSG (optional)

Method:

1. Mix the pork with the soya sauce,rice wine,ginger.,MSG and salt. Stir in one direction, adding 5 oz (150 ml) of water, a little at a time until the pork becomes sticky. Add the leeks and sesame oil and blend well, and divide into 60 portions. Set aside.

2. Stir 7 oz (200 ml) of water into the flour. Knead until the dough is smooth and elastic. Let rest for 30 minutes. Roll into a long cylinder and cut into 60 portions. Flatten each piece and roll into a circle about 3 inches (8 cm) in diameter. Place 1 portion of the filling on each circle and fold over. Pinch tightly to seal the edges and form a squat bonnet-shaped pouch. Repeat until all the dough and filling are used.

3. Arrange the pouches in a large pan. Heat to moderately hot, then add water to cover the pouches one-third of the way up. Cover the pan and cook over high heat until the water is almost absorbed. Trickle the flour-water mixture around the pouches. Cover the pan and saute over low heat until the flour forms a crisp film that link the dumplings together. Sprinkle the dumplings with a little sesame oil, cover again, and saute until the pouches are browned on the bottom. Remove with a spatula and serve. Saute and serve the dumplings in batches.

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Stir _Fried Egg Floss (Stire _Frid Eg Flos)

Ingredients:

7 egg yolks 2 cup (500 ml ) ;vegetable oil  uses about 1/2 cup or 125ml
3 egg whites
1/8 tsp.MSG(optional)
3/4 tsp. salt, or to taste
1/8 tsp. rice wine
Method:

1. Beat the egg yolks and whites in a bowl and stir in the salt, rice wine, and MSG (optional)

2. Heat the oil in a wok over low heat, to very hot about 350oF(180oC), or until smoke rises. Pour the eggs through a perforated spoon into the oil and deep-fry until yellow. The egg will cook into threads as thin as hair. Remove the egg threads from the oil and drain well. Loosen the egg threads into a light, airy floss, place in a dish, and serve.

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Juicy Steamed Dumplings (Jucy Steemd Dampling)

Ingredients:

4 1/2 (500 g) cups flour, sifted
1 lb (500 g) lean boneless pork, minced
4 tsp soy sauce
1/2 tsp rice wine
1/2 tsp fresh ,ginger chopped
2 tsp salt, or to taste
1/2 tsp sugar
4 oz (125 ml) sesame oil
1/2 tsp MSG (optional)

Method:

1. Mix the pork with the soy sauce, rice wine, ginger, MSG, salt, and sugar. Stir in one direction until it becomes a paste. Stir in the sesame oil and mix well.

2. Add 9 oz (250 ml) of cold water gradually to the flour and mix into a dough. Let rest. Turn out onto a flour board and knead until firm and elastic.

3. Knead the dough again and cut into 1/2 oz (15 g) balls. Flatten each ball lightly with your hand, then roll out each piece into a 3 inch (7 to 8 cm) circle, rotating the dough counter-clockwise while rolling so the centre is slightly thicker than the edges. Place about 1 to 1 1/2 tbsp (20 g) of filling on each circle and pinch the edges together into 18 pleats. Place the dumpling in a steamer and steam for 5 minutes over high heat.

Note: These dumplings are delicate in appearance and taste. the wrappers are thin and the filling deliciously juicy

6:41 PM | 0 comments | Read More

Stir Fried Milk (Stire Frid Milkk)

Ingredients:

3 1/2 oz(100g) shrimps, shelled
2 tsp. (10g) Chinese ham, steamed and diced
3 1/2 oz (100g) chicken livers, diced
1 oz (25g) olive nuts, deep-fried
11 egg whites marinade:
1/4 tsp. salt, or to taste
1/2 egg white
2 tbsp water chestnut flour (substitute cornstarch)
1/4 tsp. salt, or to taste
10 tbsp (150ml) vegetable oil for deep-frying
1/4 tsp.cornstarch (Corn flour )
14oz (400ml) milk
1/4 tsp. baking soda
1/4 tsp, MSG

Method:

1. Beat 11 egg whites. Add salt and water chestnut flour into milk. Stir in egg white and mix well.

2. Mix the shrimps with the marinade and let stand . Cook the chicken liver in boiling water until barely cooked, remove and drain.

3. Heat 4 tbsp of the vegetable oil in a wok over medium heat to210oF (100oC), or until small bubbles appear around a piece of green scallion or ginger tossed into the oil. Add the shrimps and chicken liver, and fry just long enough to seal in the juices. Remove and drain well.

4. Heat 6 tbsp oil in the wok over low heat to just warm. Gradually add the milk, stirring in only one direction until the milk thickens. Add the shrimps, chicken livers, and ham. Cook , stirring until the milk is cooked. Remove in a dish. Sprinkle with the deep-fried olive nuts, and serve.

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White _Boield Pork with Mashed Garlic (Wite _Boild Porkk with Mashd Garlik)

Ingredients:

9 oz (250g) boneless pork or uncured ham
1/4 tsp. sesame oil
2 cups (500 ml) pork stock
3 tbsp plus 1 tsp.Soya sauce
2 oz (50g) garlic, peeled and pounded to a paste
1/4 tsp. chili(chilli) oil

Method:

1. Wash the ham and boil in water to cover until done.

2. Drain and cut into three strips. Soak them in the stock for 5 minutes to absorb the flavour, then cut the strips into thin slices.

3. Mix the garlic with the sesame oil, adding enough water to make a paste. Blend the paste, with the Soya sauce and chili oil. Pour it over the pork, blend well, and serve.

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Five_Spice Flavored Spareribs (Five_Spis Flavourd Spareribs)

Ingredients:

1 lb. (500g) pork spareribs
1 tbsp fresh ginger, chopped
3 1/2 tbsp soy sauce
1 tsp. rice wine
2 cups vegetable oil for deep-frying
3 fennel seeds
2 1/2 tbsp white sugar
5 tsp. rice vinegar
1/4 tsp. brown sugar
1 tsp. salt, or to taste
1/2 oz (15g) scallions chopped

Method:

1. Wash the spareribs and chop into 1 1/4-inch-long (33mm) pieces. Soak in cold water to cover for 5 minutes. Remove, drain, and marinate in a little soy sauce for 15 minutes. Drain, dry well, and rub with white sugar, and set aside.

2. Heat the oil in a work to about 350oF(175oC), or until a piece of scallion green or ginger sizzles and moves around quickly when tossed into the oil. Add the spareribs and deep-fry until golden brown. Remove, drain, and set aside. Pour the oil out of the wok, leaving only enough to cover the bottom.

3. Reheat the wok and add the scallions, ginger, and spareribs. Then add the rice wine, fennel seeds, brown sugar, vinegar and salt and the remaining soy sauce Stir-fry about 30 seconds. Turn the heat to low and simmer until the sauce thickens and the meat falls from the bones. Remove and serve.

6:31 PM | 0 comments | Read More

Crab Rangoon (Crab Meat Wraps)

Yield: 48

Ingredients:

8 ounces cream cheese
8 ounces fresh crab meat or canned crab meat, drained and flaked
1 teaspoon red onion, chopped
1/2 teaspoon Lea & Perrins Worcestershire sauce (or other sauces)
1/2 teaspoon light soy sauce
freshly ground black pepper, to taste
1 green onion, finely sliced
1 large clove garlic smashed, peeled, and finely minced
1 package won ton wrappers
1 small bowl water
Oil for deep frying

Method:

Combine the crab and the cream cheese. Mix in the remaining filling ingredients one at a time.

On a flat surface, lay out a won ton wrapper in front of you so that it forms a diamond shape. Wet the edges of the won ton.

Add about 1 teaspoon of filling to the middle, and spread it out toward the left and right points of the diamond so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying).
Fold over the edges of the wrapper to make a triangle. Wet the edges with water and press together to seal.

Keep the completed Crab Rangoon covered with a damp towel or paper towel to keep them from drying out while preparing the remainder.

Heat wok and add oil for deep-frying. When oil is ready (the temperature should be between 360 - 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok. Deep-fry until they are golden brown, about 3 minutes, turning once. Remove with a slotted spoon and drain on paper towels.

(To make ahead of time, prepare the filling and stuff the won tons and freeze. Make sure the wontons are completed thawed before deep-frying).

6:29 PM | 0 comments | Read More

Egg Pancake (Eg Paancak)

Ingredients:

3 eggs
1 tsp. salt, or to taste
1/2 tsp.scallions, chopped
5 tsp. vegetable oil

Method:

1. Beat the eggs in a bowl and add the scallions and salt, mixing well.

2. Heat the oil in a wok over high heat until the surface ripples. Add the eggs and swirl the pan so the egg over the surface evenly. Turn the heat to low and low and cook until the bottom of the pancake is set and browned , turn and cook until browned on the other side. Remove and serve.

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Steamed Egg Custured (Steemed Eg Castard)

Ingredients:

3 eggs
1 1/2 cups (350ml ) warm or cold water
2 tsp so sauce
1 tbsp dried shrimps
1/4 tsp. salt, or to taste
1/2 tsp.shredded

1 tsp. sesame oil

Method:

1. Soak the dried shrimps in warm water until soft. Drain and chop finely.

2. Whisk together the eggs, soy sauce, salt, and sesame oil in a heat-proof bowl. Blend in the water.

3. Place the bowl in a steamer and steam for 15 minutes . Remove , sprinkle with the shrimps and scallions, and serve.

6:22 PM | 0 comments | Read More

Creamy Curried Chicken (Creemy Currid Chikin)

Ingredients:

1 1/2 lb. (750g) chicken, whole or pieces
1 tbsp fresh ginger, chopped
2 medium potatoes, about 9 oz (250g), peeled
7 tbsp (100g) onions, chopped
4 cups (1 litre) vegetable oil for deep-frying
2 tbsp curry oil
2 cups (500ml) chicken stock
3 tbsp flour
1 1/2 tsp. salt, or to taste
2 1/2 fl oz coconut milk
4 1/2 tsp. sugar
3 1/2 fl oz (100 ml) milk
3 dried hot red chili (chilli) peppers, seeded and chopped
1/4 tsp.MSG (optional)

Method:

1. Wash the chicken end chop into 1 1/2 inch (4cm) pieces. Roll-cut the potatoes into pieces the same size.

2. Heat the oil in a wok to 350oF(180oC), or very hot. Add the chicken and deep-fry until cooked. Remove, drain, set aside. Deep-fry the potatoes until cooked through but not browned, remove, drain well, and set aside. Pour the hot oil out of the wok leaving only enough to cover the bottom. Add the rice wine, chicken stock, salt, sugar, MSG (optional), potatoes and chicken and let come to a boil.

3. In the meantime, heat 5 oz (150ml) of oil in another wok, and add the hot chili peppers, ginger, onion, and curry oil. Stir-fry until fragrant, then pour into the other wok.

4. Put the potato and chicken pieces in a large heat-proof bowl, cover with the stock, and place in a steamer to steam until the chicken is very tender.

5. Heat 1 tbsp oil in the wok and stir in the flour to make a paste, taking care not to burn it.

6. Place the potatoes in a serving dish. Arrange the chicken pieces on top. Strain the stock and discard the solids. Add the coconut milk and milk to the stock. Add the flour paste to the stock and simmer, stirring until thickened and the flour loses its raw taste. Pour over chicken and serve.

11:17 PM | 0 comments | Read More

Chicken with Brocolli (Chikin with Brokoli)

Serves 4

Ingredients:

2 whole chicken breasts
1 large head or 2 small heads broccoli
1 tsp salt
2 tsp sherry
2 tsp corn flour
1 cup good chicken stock
1 tbsp olive oil
grated fresh  to taste.ginger I use about 2 tbsp (keep fresh  ginger in the freezer, and when required grate it straight from freezer)
1/2 cup cashew nuts or blanched almonds
Crisp Fried Rice noodles or Orgran Rice Pasta

Method:

1. Cook noodles or pasta.
2. Skin the chicken, cut into pieces.
3. Wash broccoli and break into small stalks.
4. Combine salt, browning, and sherry in a bowl, mix well.
5. Heat oil in wok, add ginger, stir fry 1 minute.
6. Add chicken, stir fry 1 minute.
7. Add sauce mixture and broccoli, bring to boil, stirring, reduce heat, cover and simmer 3-4 minutes, adding more stock if necessary.
8. Add nuts, serve on noodles or pasta.

11:15 PM | 0 comments | Read More

War Su Gai (Almond Bonless Chicken )

Serves 4 to 6

Ingredients:

2 whole chicken breasts, skinned, boned, and cut in half
1/2 teaspoon salt
1 tablespoon dry sherry

Sauce:
4 tablespoons cornstarch(corn flour )
3 tablespoons water
3 cups broth
1 1/2 cups chopped mushrooms (optional)
3 tablespoons chicken fat or butter
2 teaspoons soy sauce
3 tablespoons chicken bouillon granules

Batter:
3 tablespoons cornstarch
3 tablespoons flour
1/2 teaspoon baking powder
1 egg, beaten
1 tablespoon water

1 cup shredded lettuce
1/3 cup toasted, slivered almonds
1 green onion, finely chopped (green and white parts)
Oil for deep frying

Method:

Sprinkle chicken with salt and sherry and marinate for 15 minutes.
While chicken is marinating, prepare the sauce. Mix together the cornstarch and water in a small saucepan until smooth. Gradually mix in the chicken broth, mushrooms (if using), chicken fat or butter, soy sauce and bouillon granules. Bring the mixture to a boil, stirring constantly. Let boil for 1 minute, and keep warm.

To prepare batter: Beat together the cornstarch, flour, baking powder, egg, and water until smooth. Coat each piece of chicken with the batter.

Heat wok or a large skillet and add oil to a depth of 1/2-inch. Heat to 375 degrees. Cook coated chicken pieces in oil until they are golden, turning them once. This should take about 5 - 7 minutes. Drain the chicken on a tempura rack if you have one, or on paper towels.

Cut the chicken diagonally into strips. Reassemble the strips into chicken breast shapes and place on a bed of shredded lettuce. Sprinkle with almonds and green onion. Spoon the sauce over the chicken and serve.

11:13 PM | 0 comments | Read More

Stewed Chicken Drumsticks (Stwed Chikin Drumstiks)

Ingredients:

5 oz (150oz) chicken drumstick meat
1 tsp.rice wine
3 tbsp oil
5 tsp soy sauce
7 oz (200ml ) high stock
7 tsp. cornstarch (corn flour)
1 tsp. salt, or to taste
1/4 tsp. MSG (Optional)

Directions:

1. Make the scallion oil by cooking 2 tbsp chopped scallions in 3 tbsp oil until the scallions becomes fragrant. Discard the scallions and set the oil aside.

2. Cut the drumstick meat into 1 1/2 inch chunks.

3. Pour the stock into a wok and stir in the salt , MSG (optional), rice wine, and soy sauce. Bring to a boil and add the chicken pieces, skin side down. Simmer over medium heat, until the sauce has reduced by about 2/3, and the meat becomes tender.

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Egg Drop Soup (Eg Drrop Sup)

Ingredients:

2 eggs, beaten
1/2 tbsp sesame oil
5 tbsp wood ears, soaked
2 cups (500 ml) clear stock
2 oz (50 g) hearts of Chinese cabbages
3/4 tsp salt, or to taste
2 1/2 tbsp vegetable oil or lard
1/4 tsp  MSG (optional)

Directions:

1. Wash and slice the wood ears and cabbage hearts.

2. Heat 2 1/2 tbsp of the vegetable oil or lard in a wok. Add the eggs and fry until browned on both sides. Remove and cut into small pieces. Set aside. Pour the stock into the wok and add the salt, wood ears, cabbage hearts, eggs, and MSG. Bring to a boil and let boil 1 minute. Sprinkle with the 1/2 tbsp sesame oil, and serve.

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Chinese Cabage soup with Dried Shrimps (Chines Cabbag Sup with Drid Shrimmp)

Ingredients:

10 1/2 oz (300 g) hearts of Chinese cabbage (bok choy)
2 Chinese black mushrooms, soaked
3 tbsp (50 g) dried shrimps, soaked
1/2 tsp salt, or to taste
2 tsp Chinese ham, sliced
1 tsp melted chicken fat
Directions:

1. Cut cabbage hearts into 1/2 inch by 1 1/4 inch (1 cm by 3 cm) strips. Blanch briefly in boiling water and drain. Halve the mushrooms and discard the stems.

2. Pour the stock into a pot and add the ham, mushrooms, shrimps, cabbage, and salt. Bring to a boil and skim off any foam. Simmer until the cabbage hearts are very tender. Pour into a tureen, sprinkle with the chicken fat, and serve.

11:05 PM | 0 comments | Read More

Sparerib Soup (Sparireb Sup)

9 oz (250g) pork spareribs
1 tsp Scallians, chopped, white parts only
5 tsp Vegetable oil
1/8 tsp Rice wine
3/4 tsp salt, or to taste
1/4 tsp MSG (optional)
1/2 tsp fresh Ginger chopped

Directions:

1. Wash the spareribs and chop into 1 inch by 2 inch (3cm X 5 cm) pieces.

2. Heat the oil in a work over high heat until the oil surface ripples. Add the spareribs and stir-fry for 10 minutes, or until the ribs turn a lighter color and give off most of their juices. Place in a heavy casserole with the salt and ginger . Add 2 1/2 cups (600 ml) of water, cover and bring to a boil. Boil for 2 hours over high heat, replenishing the water if necessary. Add the MSG and  scallions. Turn down the heat and simmer for 30 minutes. Remove and serve.

11:03 PM | 0 comments | Read More

Wonton Soup (Wontan Sup)

Ingredients:

½ lb. ground chicken, veal or lean pork
2 green onions, finely chopped
2 tsp. grated fresh ginger root
1 tsp. cornstarch (corn flour)
1 tsp. little soy sauce
6 drops hot pepper sauce
18 wonton wrappers

Soup
4 cups chicken broth
2 tsp. lite
1 tsp. sesame oil
¼ tsp. hot chili paste
Salt and freshly ground black pepper
1 cup shredded fresh spinach or watercress
1 green onion, thinly sliced

Directions:

Wontons: In bowl, combine ground chicken, green onions,ginger root,  cornstarch,  soy sauce and hot pepper sauce; mix until well blended. Lay wonton wrappers on work surface. Place spoonful of ground chicken mixture in center of each one.

Moisten edges with water. Fold each wrapper in half to form triangle; press edges to seal. Arrange in steamer basket. Cover and steam over boiling water for 3 minutes.

Meanwhile, in large saucepan, combine broth,  soy sauce, sesame oil, and hot chili paste. Bring to boil. Season to taste with salt and pepper.

Just before serving, stir in spinach until wilted.

Place 3 wontons in each bowl. Ladle soup over top. Garnish with green onion rings.

Nutrition Facts:

Amount Per Serving: Calories 183
Fat 3 g, Cholesterol 47 mg
Carbohydrates 21 g, Sodium 642 mg

11:01 PM | 0 comments | Read More

Hot and Sour Soup (Hot and Sor Sup)

Ingredients:

1 cake tofu (fresh tofu if possible)
1/2 cup bamboo shoots, shredded
2 Tbsp black fungus (Wood Ear)
or 3 - 4 Chinese dry mushrooms
small handful dry lily buds

2 ounces pork tenderloin, julienned

Marinade:
1 tsp soy sauce
1 tsp tapioca starch (or cornstarch)
1/2 tsp sesame seed oil

6 cups water (or 6 cups water and 1 cup Campbell's chicken broth)*
2 tsp salt
1 tsp sugar
2 Tbsp soy sauce
2 Tbsp red rice vinegar** (or white if red not available)
1 tsp sesame oil
2 Tbsp finely chopped green onion
1 Tbsp finely chopped

white pepper to taste (no more than 1 tablespoon)
1 egg

Mixture:
1 Tbsp cornstarch (corn flour)
1/4 cup water

Directions:

1. Shred pork. Mix marinade ingredients and marinade pork for 15 minutes.

2. To reconstitute the wood ears, soak in warm water for 20 minutes. Rinse, and cut into thin pieces.

If substituting mushrooms, cut off the stems and cut into thin strips.

Cut tofu into small squares. Cut bamboo shoots into strips, and then into fine slices.

3. Boil water. When it is boiling add all the ingredients in I and II. Add the vegetables first. Stir. Add the tofu. When the broth is boiling, add the marinated pork.

Add the remaining ingredients in III, except for the green onion.
Beat the egg well. Set aside.

Test the broth and adjust the taste if desired. (If using chicken broth, you may want to add a bit more rice vinegar).

Mix the cornstarch
and water. Slowly pour the cornstarch mixture into the soup, stirring while it is being added. Let the broth come back to a boil. As soon as it is boiling, remove the broth from the stove.

Slowly drop in the beaten egg, stirring in one direction at the same time. Add the green onion and white pepper to taste. Drizzle with chili oil if desired.

(This dish can be prepared ahead of time and frozen. When making the soup, leave out the tofu. When ready to serve, thaw, add the tofu and bring to boiling. When the soup is boiling, add the egg.)

*Adjust the ratio of water to chicken stock as desired.
** If using chicken broth increase the amount of red rice vinegar

10:59 PM | 0 comments | Read More

Egg Bubble soup (Eg Buble Sup)

Ingredients:

4 (250 g) eggs, beaten
1/8 tsp pepper
3 1/2 oz (100 g) lard or vegetable oil
1 tsp scallions, chopped
1 1/2 tsp salt, or to taste
1 tsp MSG (optional)

Method:

Heat the oil in a work over low heat to about 350oF (175oC), or until a piece of scallions green sizzles and moves around when dropped in the oil. Add the eggs and fry until the egg solution bubbles but has not yet begun to brown. Add 4 cups (1 liter) of water. Stir in the salt, MSG, and pepper. Simmer until fragrant. Pour the soup into a tureen, sprinkle with Scallions, and serve.

10:56 PM | 0 comments | Read More