Cook Chinese...

5 Things… (meme)

2008-01-11T01:06:00.000+01:00

I was tagged for this meme by Margot from Coffee and Vanilla

Here are the questions and my answers….
What were you cooking/baking 10 years ago?
On my own? Nothing. But I was helping my grandfather to bake cakes for Christmas, Easter & other occasions. That’s how my adventure with cooking/baking begins in a first place.

What were you cooking/baking one year ago?
What was on the top of my list? Iced buns (I think it’s called a Swiss Iced Finger). It looks like this:

I was also baking/cooking traditional polish Poppy Seed Cake & yeast-cake, Monkey bread and great casserole with broccoli, cauliflower, carrots & sunflower seeds under béchamel. There were more, but those above were my best.

Five snacks you enjoy:
1. Cini Minis;
2. Bacon Prunes;
3. Chicken, rise and pineapple salad;
4. cashew with raisins
5. And most of crunchy snacks

Five recipes you know by heart:
1. Grilled porkneck or spare ribs
2. Bacon Prunes
3. Poppy seed cake
4. Summer apple pie
5. Polish white borscht

Five culinary luxuries you would indulge in if you were a millionaire:
1. large kitchen with traditional bread stove
2. more expensive ingredients, like sea food
3. sushi at least once a week
4. really expensive (best quality) kitchen appliances like food-processor
5. my very own wine-cellar (full of course)

Five foods you would love to cook/bake:
1. crème brûlée
2. Obelix’s style, whole wild boar
3. few medieval (and older) traditional dishes
4. to brew my own beer
5. Mazurek Kajmakowy - basically it's a shortcake with fudge on top and looks like this
or this:

or however you want :} Generaly its traditional Easter cake, but ornamentation depends mostly on your ability and imagination.

Five foods you cannot/will not eat:
1. milk – I have allergy
2. raw meat
3. anything cooked/baked with eyes
4. tomato soup
5. sweet meat (like made with raisins)

Five favorite culinary toys:
1. meat rolling-pin (yup, that’s right – newest polish invention. It looks like normal rolling-pin, but has spikes like meat hammer/tenderizer). Look: It may spin, or you can tide up this screw to use it like a normal meat tenderizer. 2. silicon baking mold
3. whisk
4. silicon brush
5. special pannikin with flour sieve on the bottom, like this one here:

Five dishes on your "last meal" menu:
1. Sushi
2. Grilled porkneck or spare ribs

3. Some sea food

4.Botle of Porto

5. Polish doughnuts (I fry them myself with self made rose petals preserve). Should look like this:

Five happy food memories:

1. baking with my grandfather.

2. Many moments, when I baked/cooked for my friends

3. cooking for 120 people on boy scout camp in a middle of tank range (challenging, but also very happy moment)

4. visiting with my friends the Capio D’oro - best restaurant on Mazury (polish Land of Thousand Lakes)

5. dinner on kayak in a middle of a lake or on the river bank.

I would love to find out about some other bloggers as well so I’m tagging for this meme:

Clotilde of Chocolate and Zucchini
Scott of RealEpicurean
Sean of Hedonia
Simon of Plate of the Day

Spicy Szechuan Green Beans

2008-01-02T14:15:00.000+01:00

Ingredients:
1 dish of green bean, tip trimmed
¼ pound ground beef
Minced garlic, ginger, shallot (2-3 table spoon total)
1 jalapeno pepper, minced
Chinese dried shrimp (soaked)

Seasoning:

Cooking oil
Xiao-shing wine
Dark soy sauce
Ground black pepper
Sugar
Sesame oil

Preparation:

Deep fry green beans on high heat until slightly golden colour, drain and set aside.

Add oil to wok and heat wok over high heat. Sauté garlic, ginger, shallot, jalapeno pepper and Chinese dried shrimp.

Add ground beef and sauté until brown.

Add green beans.

Add Xiao-shing wine, dark soy sauce, sugar, and ground black pepper, stir fry until mixed.

Add sesame oil to taste.

Hot & Sour Soup

2007-10-22T22:54:00.000+02:00

Ingredients:
1 can chicken broth
Approx 1/4 cup cooked shredded meat
Approx 1/4 cup sliced bean curd
Approx 1/4 cup sliced rehydrated wood ears
Approx 1/8 cup sliced bamboo shoots
Seasonings:
1 tsp salt
1 tsp sugar
1 tsp dark soy
1 tbsp Chinese Black Rice Vinegar
1 tbsp Red Wine Vinegar
1 tbsp Lemon Juice
1 tbsp Fish Sauce
2 tbsp water
1 tbsp Corn Starch
1/4 tsp ground roasted schezuan peppercorns
Approx 1/8 tsp ground black pepper
A few drops of sesame oil
1/2 beaten egg
2 tbsp minced green onions

Preparation:

Combine the seasonings in a bowl and mix well. Rest of ingredients combine in a sauce pan and bring to a boil over high heat. When soup comes to a boil, add the seasonings, and keep over high heat for 2-5 minutes. Slowly add the beaten egg and then remove from heat. Place in bowls and garnish with minced green onions.

Cantonese Chop Suey

2007-08-17T14:19:00.000+02:00

4 servings

Ingredients:
1 cup of rice
1 lb boneless chicken breasts
1 lb stir fry mixed vegetables
1/2 cup water
1/2 cup stir-fry sauce
1 teaspoon honey
2 cups chow mein noodles
1/4 cup cashew nuts
1/2 teaspoon seasoning salt
Oil

Preparation:
Cook rice. In mean time cut chicken into 1/2-inch pieces. Pour oil into wok; heat over medium-high heat. Add chicken; sprinkle with seasoned salt. Stir-fry 4 to 6 minutes or until brown. Add vegetables and water to wok. Heat to boiling; reduce heat to medium. Cook 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender. Drain liquid. Stir in stir-fry sauce and honey; heat through. Divide rice and noodles among bowls. Top with chicken mixture.
Serve sprinkled with cashews.

Vegetables Chop Suey

2007-07-11T23:04:00.000+02:00

6-8 servings

Ingredients:
2 cups water
3 to 5 tablespoons soy sauce
2 teaspoons sesame oil
3 1/2 ounces dried shiitake mushrooms
2 ounces dried black fungus
1 bean curd sheet
1/2 cup bamboo shoots
1-1/2 cups coarsely chopped celery
2 tablespoons cornstarch
1/2 cup carrots
1/2 cup cauliflower
2 ounces Chinese seaweed
4 teaspoons vegetable oil, divided
10 ounces gluten, cut into 1/4 x 1-inch sticks
1 pound cabbage, cut into 2-inch squares
4 cubes jarred preserved bean curd
10 ounces fried tofu cubes
3 green onions, cut into 2-inch pieces
3 1/2 ounces blanched or dry roasted peanuts
6 cups Chinese fried noodles

Preparation:
Combine water, soy sauce and sesame oil in medium bowl.

Soak mushrooms, fungus and bean curd sheet in warm water in large bowl until rehydrated. Soak seaweed in separate bowl. Drain. Remove mushroom stems; cut mushrooms in half or quarters. Coarsely chop fungus. Cut bean curd sheet into 1-inch pieces.

Heat 2 teaspoons vegetable oil in wok or large skillet over high heat. Add gluten; cook, stirring occasionally, for 5 minutes or until browned. Remove from wok.

Heat remaining vegetable oil in wok over high heat. Add rest of vegetables except for onions. Cook, stirring occasionally, for 5 minutes or until cabbage is tender. Add fried gluten, fried tofu, green onions, peanuts and soy sauce mixture. Reduce heat to medium-high; cover. Cook, stirring occasionally, for 10 minutes.

Serve over chinese fried noodles. Garnish with cashew and parsley.

Hint:
You can add other vegies, substitute some of those above or use only some of them. It depends only on your taste, just like it is with any other dish :}

Shrimp Chop Suey

2007-06-17T18:29:00.000+02:00

6 - 8 servings

Ingredients:
3/4 cup warm water
1/2 cup cornstarch
6 tablespoons corn or peanut oil
1 1/4 teaspoons salt
2 pounds uncooked shrimp, peeled, deveined
8 cups white fresh cabbage
3 ribs celery hearts, diced
1/2 cup sliced water chestnuts
1/2 cup bamboo shoots
6 cups chicken broth (divided)
4 tablespoons sugar
4 tablespoons sesame oil
1 medium green bell pepper, cored, diced
1/2 red bell pepper, diced
1/2 to 3/4 pound sliced roasted almonds (optional)

Preparation:
Preheat wok over high heat. Wok is ready when drop of oil sizzles in the pan. Put corn oil in wok.
Immediately add salt, then shrimp and stir-fry 30 seconds.

Add all vegetables, stirring constantly 30 seconds. Add 5 1/2 cups of the broth; cook 3 minutes.

Mix cornstarch with warm water.

To remaining 1/2 cup broth add sugar and sesame oil. Add this mixture to pan and cook until shrimp and vegetables are just cooked through, 3 to 5 minutes. Do not overcook.

Gradually stir in cornstarch mixture. Sauce should have consistency of thick gravy.

If needed to thicken, you can add additional cornstarch or water. Decorate with almonds and serve immediately with white rice.

Green Dumplings

2007-06-02T17:30:00.000+02:00

8 servings

Ingredients:
1 1/2 pounds bok choy or Shanghai bok choy
1/2 cake firm tofu
2 egg whites
4 scallions, minced
2 teaspoons soy sauce
1 teaspoon minced garlic
1 teaspoon minced ginger
1/4 teaspoon sesame oil
2 dozen wonton wrappers

Preparation:
Steam or microwave bok choy until wilted. Let cool, then drain and chop finely. Press out any excess liquid.

In a food processor, puree tofu with the egg whites. Add to bok choy. Add scallions.

Combine remaining ingredients, except for wonton wrappers.

Add to bok choy mixture, mixing well. Place about two teaspoons of filling in the centre of each wonton wrapper. Draw dough up and pinch together at three points to form a triangle, leaving middle of filling exposed.

Arrange on a heatproof plate or steamer tray and steam over boiling water until cooked through, about 4 minutes.

Best when served with chinese green tea.

Crab Rangoon

2007-05-05T13:44:00.000+02:00

10 servings

Ingredients:
1 quart oil for frying
1 tablespoon vegetable oil
1 clove garlic, minced
2 tablespoons green onion, chopped
1 (6 ounce) can crab meat, drained
1 (8 ounce) package cream cheese, softened
1 tablespoon soy sauce
1 (14 ounce) package small won ton wrappers

Preparation:
Heat oil for frying in deep-fryer or large, heavy saucepan to 375 degrees F (190 degrees C).

Heat 1 tablespoon vegetable oil in a large skillet. Add garlic and onion, and saute for 2 minutes.

In a large mixing bowl, combine crab, cream cheese, soy sauce and sauteed onion & garlic. Drop mixture by 3/4 teaspoon into the center of a won ton wrapper. Fold the wrapper in half to make a triangle. Seal the wrapper around the mixture by wetting your finger with cold water and pressing the ends together.

In batches, fry the dumplings in the prepared oil until golden brown. Drain on paper towels

Chinese Crab Omelette

2007-03-14T12:14:00.000+01:00

12 servings

Ingredients:
24 large eggs, beaten
12 oz. lump crabmeat, flaked
12 oz. cooked medium shrimp, peeled
1/4 cup chopped chives
2 Tablespoons Tamari soy sauce
1 Tablespoon garlic chili sauce
1 cup green onions, chopped
1 cup fresh mung bean sprouts
6 Tablespoons vegetable oil

Preparation:

In large bowl, blend eggs, crabmeat and shrimp.

Stir in chives, soy sauce, chili sauce, green onions, and bean sprouts.

In each of two 12-inch oven-proof skillets, heat 3 tablespoons oil over medium high heat. Add half of egg mixture, about 5 cups, to each pan.

Cook eggs, tilting pan to let uncooked eggs reach pan bottom, about 8-10 minutes, until omelet is firm throughout with no visible liquid egg remaining. Finish omelet under broiler until golden brown.

Cut each pan into 6 wedges and serve.

Paocai (Pickled Vegetables)

2007-02-27T16:50:00.000+01:00

Some time ago I was working with korean girl. She was making best pickles I tasted so far. It was korean kimchi - very spicy with a lot of garlic. It's not only tasty, but also very healthy. Because of the basic ingredients in kimchi, garlic, scallions and vegetables, kimchi helps to eliminate cholesterol and promotes intestinal health. Chinese paocai is very similar to my beloved kimchi, so here it is:

Ingredients:
2 Chinese (or Italian) cabbages
5-10 spring onions
2-5 carrots
1 tbsp salt (non-iodized sea salt is the best)
1 tsp Sichuan pepper
1 tsp fennel seeds
3 star anise
2-3 garlic cloves, crushed
6 medium sized dried chilis

Preparation:
Tear a cabbage into small pices. Chop the rest of vegatables. Mix everything together, add salt & than rest of ingredients. Put it all in a jar, pour water (just to cover the vegatables).

Your paocai should be ready after 2 - 3 days. You can preserve it in the fridge even for several weeks. For some more, you can continue to use the same liquid, just dump in new vegetables.

Carmelized Walnuts

2007-02-05T01:47:00.000+01:00

Glazed walnuts are used as garnish or additon to many chinese dishes. But it may also serve as a great snack or elevenses. One way or another - here is recipe to prepare it:

Ingredients:
1 cup walnut halves
4 tbsp vegetable oil
4 tbsp sugar

Preparation:
Toast walnut halves over medium heat in vegetable oil and sugar until caramelized.

The edges might get a little brown- but that's normal.

Variations:
Instead of sugar you may also use honey. Just mind to not sear it.
You can use brown sugar if you like.
Oil can be replaced with butter.
A little pinch of cinnamon is tasty addition to your elevenses.

Orange Walnut Chicken

2007-01-31T13:53:00.000+01:00

4 servings

Ingredients:
3 tablespoons orange juice concentrate
3 tablespoons vegetable oil
1 tablespoon soy sauce
1 garlic, clove minced
4 boneless skinless chicken breast halves
1/2 cup coarsely chopped walnuts
1 tablespoon butter
4 green onions, thinly sliced
1/2 cup orange marmalade
1/2 cup orange juice
1/4 cup lemon juice
2 tablespoons honey
1-2 tablespoon orange zest
2-3 tablespoons grated fresh lemon rind
1/2 teaspoon salt
1/8 teaspoon pepper
hot cooked rice

Preparation:
In a large resealable plastic bag, combine orange juice concentrate, 2 T. oil, soy sauce, and garlic. Add chicken; seal bag and turn to coat. Refrigerate for 2-3 hours.

Remove chicken; reserve marinade. In a skillet, cook chicken in remaining oil until juices run clear. Meanwhile, in a saucepan saute walnuts in butter until lightly browned; remove and set aside. Set aside 1/4 of green onions for garnish. Add remaining onions to saucepan; saute until tender. Add reserved marinade and the next 8 ingredients. Bring to a rolling boil; boil for 2 minutes. Reduce heat; simmer, uncovered for 5-10 minutes or until sauce reaches desired consistency.

Serve chicken over rice; top with sauce and reserved walnuts and onions.

Baked Chicken Wings

2007-01-30T23:29:00.000+01:00

4 servings

Ingredients:
2 pounds chicken wing drumettes
1/2 cup sugar
1/2 cup soy sauce
1/2 cup oil
1/4 cup honey
1/4 cup sherry
1 Clove garlic -- minced
1 tablespoon ground ginger

Preparation:
Combine sugar, soy sauce, oil, honey, sherry, garlic and ginger in a large zipper lock bag. Add chicken to bag, seal and shake bag to coat wings. Let wings marinate for 3-4 hours (best when marinated overnight).

Arrange wings in a baking dish. Bake at 350F / 190C for 30 minutes, basting as needed with marinade.

5-Spice Shrimp

2007-01-23T22:20:00.000+01:00

28 Cooks will publish food bloggers mug shots on 31st january. Until that time we are going back to recipies.
Let's the cooking begin ^_-

12 servings

Ingredients:
STEAMED RICE:
3 cups basmati rice
41/2 cups water
as needed salt

CANDIED WALNUTS:
41/2 qts. water
12 ozs. walnut halves
21/4 cups sugar
3 cups vegetable oil

MARINATED SHRIMP:
3 lbs. uncooked medium shrimp, peeled and deveined
as needed salt and white pepper
6 each egg whites, lightly beaten
6 tsps. sesame oil
3/4 cup cornstarch

SAUCE AND VEGETABLES:
3 each green bell peppers
3 each red bell peppers
3 each carrots
3 each yellow onions
11/2 each pineapples
6 each green onions
11/2 cups ketchup
11/2 cups water
11/2 cups sugar
11/2 cups white vinegar
6 Tbsps. soy sauce

Preparation:
RICE: rinse the rice three times, pouring out excess water. Add water and cook according to package directions; fluff with fork and keep warm.

WALNUTS: bring water to boil and add walnuts. Boil for 5 minutes. Add sugar and simmer until almost all liquid has evaporated. Drain walnuts of excess liquid and fry for 3 to 4 minutes in vegetable oil at 350F. Drain and dry on paper towels; set aside.

SHRIMP: combine shrimp with salt and white pepper, egg whites, sesame oil and cornstarch. Marinate up to 1 hour. Drain and separate shrimp. Dredge in additional cornstarch and fry in vegetable oil at 350F about 2 minutes. Do not brown. Dry on paper towels; set aside.

SAUCE AND VEGETABLES: cut carrots in slices; cut all other vegetables and pineapple into 1/2-in. squares; set aside. Mix together water, ketchup, sugar, white vinegar and soy sauce; bring to a boil. Remove from heat; keep warm.

FINAL TOUCH: Saute vegetables and pineapple in a little oil until caramelized. Add fried shrimp, walnuts and sauce. Toss until shrimp is wellcoated with sauce. Arrange shrimp, walnuts and vegetables on rice; garnish with green onion brushes or angle-chopped green onions.

Behind the Apron

2007-01-17T13:30:00.000+01:00

This blog contains mostly cooking tips & recipies - not too much of my own writing. There are two reasons for that. First: it's my first blog, created to learn something about blogging, web sites & html. Not really to help me to become a writher. Second thing is, that my english is still far away from proficiency. This blog helps me also with that.

Why I'm telling you about it? To justify this post. It's not really about food, it's not another recipe.

This time it's about the face behind the apron. That's a title of round-up event being held by 28 Cooks food blog. I always loved mug shot treats on forums I read. Taking a pick at the other side of computer screen makes me feel like Alice in Wonderland ^_-

Food gains a soul, when you know who cooked it, or even who told you about this, or that recipe... :}

So here I am - pic taken during last spring yachting:

Mayonnaise Walnut Shrimp

2007-01-16T00:52:00.000+01:00

Serves 4

Ingredients:
1 lb of large or medium shrimp, and peeled
1/2 cup walnuts
5 cups water
1 cup sugar
2 cups oil
1/2 cup cornstarch
1/2 cup egg whites
2 tbs honey
3 tbs mayonnaise
1 tbs fresh lemon juice
1/2 tbs condensed milk
1/2 cup oil

Preparation:
Clean walnuts, then boil in 5 cups of waterboil with sugar till dissolved. Heat 2 cups oil until almost boil then deep fry walnuts until brown, no longer golden. Put walnuts to cookie sheet, let cool.

Mix cornstarch and egg whites together to form a thick, sticky feel and mix well with Shrimp. Set aside. Mix honey, mayonnaise, lemon juice, and condensed milk in a bowl until smooth.

Heat oil until boiling, then deep fry the Shrimp until golden brown. Drain, then put in the honey mayonnaise mixture. Mix it all together, sprinkle with walnuts, and arrange on platter.

Spicy Scallop Dumplings

2007-01-05T23:17:00.000+01:00

Makes 24 to 26 dumplings

Ingredients:
1/2 lb. fresh scallops, finely chopped
1/4 cup finely chopped white onion
1 1/2 tablespoons Seasoning Blend for Satay Chicken
1 tablespoon Cooking Soy Sauce
24 to 26 round dumpling wrappers (gyoza)
2 tablespoons canola oil, divided
1 cup water, divided
Soy and Chili Dipping Sauce

Preparation:
Combine scallops, onion, Seasoning Blend and Cooking Soy Sauce in a large bowl; mix well.

Dip one edge of wrapper into water. Spoon about 1 1/2 teaspoons of scallop mixture into center of wrapper. Work with 1 wrapper at a time (cover remaining wrappers to keep them from drying). Fold the wrapper over to form a half circle, pressing the dry edge on to the wet edge. Pinch the edges together to seal. Repeat with remaining wrappers and filling.

Place dumplings on baking sheet. Cover loosely with a towel to keep them from drying.

Mix 1 tablespoon oil and 1/2 cup water in large, nonstick skillet. Arrange half of the dumplings in a winding circle in the skillet, leaving just a little space between each one. Cover , than cook over medium-high heat for about 10 minutes or until dumplings turn light brown and puff up.

Repeat procedure with remaining oil, water and dumplings. Serve warm with Soy and Chili Dipping Sauce.

Squid with Broccoli

2006-12-11T14:06:00.000+01:00

Serves 4

Ingredients:
1kg (2lb) squid
2 onions
2 sticks celery
1kg (2lb) fresh broccoli
4 shallows
cup of oil
2 teaspoons green ginger
1 tablespoon corn flour
cup of water
2 tablespoons dry sherry
2 chicken stock cubes
3 tablespoons oyster sauce
1 tablespoon soy sauce
~1 teaspoon sesame oil
~1 teaspoon sugar
~1 teaspoon salt

Preparation:
Hold squid firmly with one hand. With the other hand, hold head and pull gently. Head and inside of body of squid will come away in one compact piece. Remove bone which will be found at open end of squid; it looks like a long thing piece of plastic. Clean squid under cold running water, then rub off outer skin.

Cut squid lengthwise down centre. Spread squid out flat with the inside facing upwards. With sharp knife make shallow cuts across squid in diamond shape; this helps tenderize squid and make it curl attractively when cooking.

Cut onions into quarters; slice celery diagonally; cut broccoli, including stalks, diagonally. Slice shallots diagonally. Heat oil in pan or wok, add squid, cook until it curls, remove from pan, drain on absorbent paper. Add onions, celery, broccoli and ginger to pan, fry 3 minutes.

Blend corn flour with a little of the water until smooth, add remaining water, dry sherry, crumbled stock cubes, oyster sauce, soy sauce, sesame oil, sugar and salt; mix well. Add to pan, stir until sauce boils, Return squid to pan, cook until heated through. Put on to serving dish, top with shallots.

Thanksgiving Green Bean With Almonds

2006-11-22T22:44:00.000+01:00

There are many versions of recipes for a Chinese dressed turkey as well as Peking duck and other fowl. This one will be great as Thanksgiving side dish.

4 servings

Ingredients:
1 pkg frozen green beans
1/3 cup of slivered almonds
2 tbsp sesame oil
1/2 tsp pre chopped garlic
1/2 tsp ground ginger

Preparation:
Microwave the green beans on high for about 8 minutes or until completely defrosted.

Toast the almond slivers by cooking them on high in a non stick pan without any oil. Toss them consistently until they are slightly brown. You can do this either by moving the pan around slightly so that the almonds seem to "jump", or you can use a spatula to flip them.

Once the almonds are toasted, take them off the burner and add 2 tbsp sesame oil and the chopped garlic. Return to heat and cook for about 2 minutes.

Stir in the green beans and the ground ginger and cook on high for about 10 minutes.

Serve as a side dish.

Chinese Roast Turkey

2006-11-22T22:27:00.000+01:00

It's that time of the year again for all Americans - the Thanksgiving day! So for all my american friends, here it is: Chinese Roast Turkey

Ingredients:
1 10 - 12 pound turkey
6 tablespoons soy sauce
3 tablespoons sugar
2 tablespoons oyster sauce
2 teaspoons five-spice powder
2 cloves garlic, pressed
1 10-12 pound whole turkey
12 scallions, cut up
several sprigs cilantro

Preparation:
Preheat oven to 325 degrees. Combine first 5 ingredients and rub over turkey to coat. Pour remaining sauce into cavity. Add scallions and cilantro. Place turkey in a roasting pan. Roast 20 minutes per pound, until a meat thermometer registers 180 degrees.
Let stand 15 minutes before carving.

Green Garlic Sauce

2006-11-19T20:46:00.000+01:00

Servings: 1 cup

Ingredients:
2 tablespoons of peanut oil
2 tablespoons of minced fresh green garlic
3 tablespoons of oyster sauce
a little fresh ginger grated if you wish
1/2 cup chicken stock or canned broth

Preparation:
Heat wok or deep pan over high heat until it is hot. Add oil and wait until it is smoking, add ginger and garlic and leave for a minute or so. Then add the oyster sauce and stock simmering for another few minutes.

Pour over your favorite fried rice, white rice or meat, especially chicken.

If fresh green garlic is not available use 1 tablespoon of finely chopped garlic instead.

Stir-fried Potatoes

2006-11-14T18:34:00.000+01:00

4 servings

Ingredients:
300 grams (0.66 lb) potatoes
5 grams (1/6 oz) bamboo shoots
25 grams (5/6 oz) minced lean pork
5 grams (1/6 oz) mushrooms
5 grams (1/6 oz) red chili
5 grams (1 tsp) soy bean paste
500 grams (1 cup) cooking oil (only 1/10 to be consumed)
1 gram (1/6 tsp) salt
1 gram (1/4 tsp) MSG
10 grams (1 1/2 tsp) soy sauce
3 grams (3/5 tsp) sugar
1/2 gram (1/60 oz) finely cut scallions
1/2 gram (1/60 oz) chopped ginger
1/2 gram (1/60 oz) chopped garlic
100 grams (1/5 cup) water

Preparation:
Remove the skin of the potatoes and cut into diamond-shaped chunks about 2 cm (0.8 inch) long. Finely cut the bamboo shoot, mushrooms and red chili.

Heat the oil in a wok until 110-135ºC (230-275ºF) and then put in the potato chunks. Deep-fry them until they are golden yellow. Take out and drain off the oil.

Put 25 g (1 2/3 tbsp) of oil in the wok, add minced pork, mushroom, bamboo shoots and red chili and stir-fry. Add water, potato chunks, soy bean paste, salt, MSG, soy sauce, cooking wine, sugar, scallions, ginger, and garlic. Cook until the potatoes are well down. Use a strong fire to reduce the soup. Put on a plate and serve.

Chinese Turkey Pie

2006-11-12T17:43:00.000+01:00

8 - 12 servings

Ingredients:
1 lb. ground turkey
2 (15 oz.) cans corn
2 (15 oz.) cans peas and pearl onions
Mashed potatoes
Worcestershire sauce
Salt and pepper
Garlic powder

Preparation:
Brown ground turkey, drain. Drain vegetables. Make 8 to 12 servings of potatoes. In 2 to 3 quart casserole dish mix ground turkey and vegetables, season with salt, pepper and garlic. Sprinkle liberally with Worcestershire sauce. Top with mashed potatoes. Bake uncovered at 350 degrees until golden brown (like Pooh) approximately 45 minutes to 1 hour. You can also use 16 oz. package frozen mixed vegetables instead of canned.

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Gao Li Dou Sha (Red Bean Doughnut)

2006-11-06T21:54:00.000+01:00

Ingredients:
Egg white 5 pcs
Red bean paste 150 g
Plain flour 40 g
Corn flour 40 g
White sugar

Preparation:
Divide red bean paste into small balls (size as lotus seed)
Mix plain flour and corn flour, sift
Whisk egg white until it becomes gruel condition
Add 1/5 of the mix flour, keep stirring
Repeat to add mix flour, stir to form porridge
Dip the red bean paste ball into egg porridge one by one
Heat wok with oil in medium heat, deep fry the red bean paste ball
Drain out oil and dish up when the red bean paste ball turn golden
Sprinkle white sugar on the surface of doughnut and serve.

Chinese Doughnuts

2006-10-15T13:59:00.000+02:00

Ingredients:
Brown sugar 170 gms.
Hot water 3/4 cup
Rice flour,seived 330 gms.
Baking powder 60 gms.
Dry sherry 1 tbsp.
Coconut, grated 60 gms.
Peanut, roasted & crushed 60 gms.
Castor sugar 3 tbsps.
Sesame seeds, roasted 60 gms.
Oil for frying

Preparation:
Take hot water and dissolve the sugar in it and then add the sherry.
Allow to cool.
Add baking powder to the flour and make a stiff dough of this(do not knead).
Roll the dough to 1 1/2 inches in diameter.
Cut this roll into 1/2 " slices and then flatten to 2" in diameter.
Mix the coconut, peanuts and castor sugar together and place a tablespoon of this filling in the middle of each slice.
Now bring the edge of each slice together and then roll it to form a ball.
Put sesame seeds on a plate and roll each ball in it.
Deep fry in the oil till golden brown.
Serve at room temperature.