CHINESE BARBECUED PORK

Ingredients :

3 lb boneless pork shoulder or butt


Marinade:
1/4 cup soy sauce
1/4 cup hoisin sauce
3 tbsps Chinese rice wine or dry sherry
2 tbsps ketchup
2 tbsps sugar
1 tbsp grated orange peel
1 tsp minced garlic
1 tsp minced ginger
½ tsp sesame oil
½ tsp Chinese five-spice
1 tbsp sesame seed paste (optional)
4-5 drops red food colour (optional)

Method :

Trim excess fat from pork. Cut meat into pieces roughly 1 inch thick, 3 inches wide and 8 inches long. Combine marinade ingredients in a large bowl; add pork and stir to coat. Cover and refrigerate at least 4 hours or up to overnight; turn meat occasionally. Preheat oven to 350 E F. Remove meat from marinade; reserve marinade. Place meat on a rack in a foil lined baking pan. Bake, uncovered, for 30 minutes. Turn slices over and bake for 45 minutes longer, brushing occasionally with reserved marinade. Cut into thin slices. Serve hot or cold.

CHICKEN WITH CASHEW NUTS

Ingredients :

½ cup Cashews
1 red bell pepper
1 lb boneless chicken breasts
3 tbsps peanut oil
4 garlic cloves, finely chopped
2 tbsps Chinese rice wine or dry sherry
3 tbsps Hoisin Sauce
2 tbsps sesame oil
5-6 scallions, green part only, cut into 1 inch lengths

Method :

Heat a wok until hot, add the cashews and dry-fry over low to medium heat for 1-2 minutes, until golden brown. Remove and set aside. Cut the red bell pepper in half and remove seeds. Slice into thin strips. Skin the chicken fillet and cut into thin finger-length strips. Heat the wok again until hot, add the oil and swirl it around. Add the garlic and let it sizzle in the oil for a few seconds. Add the bell pepper and chicken and stir-fry for 2 minutes. Add the rice wine or dry sherry and hoisin sauce. Continue to stir-fry until the chicken is tender and all the ingredients are evenly glazed. Stir in the sesame oil, toasted cashews and scallions. Serve immediately.

CHINESE BARBECUED SPARERIBS

Ingredients :

2 lbs pork spareribs, cut into 3-inch lengths
Char sui sauce or hoisin sauce


Marinade:
1/3 cup char sui sauce or hoisin sauce
3 tbsps Chinese rice wine or dry sherry
3 tbsps soy sauce
1 tbsp sesame oil
1 tbsp minced ginger
2 tsps minced garlic
1 tsp Chinese five-spice

Method :

1. Cut ribs between every second bone to make serving-size pieces. Combine marinade ingredients in a bowl. Add spareribs and stir to coat. Cover and refrigerate for 6 hours or up to overnight. Preheat oven to 400 F.Place ribs on a rack in a foil-lined baking pan; cover loosely with foil. Bake for 30 minutes. Turn ribs over, baste with char sui sauce, and continue baking, loosely covered, until tender, about 30 minutes. Baste again with char sui sauce. Bake , uncovered, for 6 minutes. Turn spareribs over, baste with char sui, and bake until well glazed, about 6 minutes more

BEIJING SWEET AND TANGY BEEF

Ingredients :

1 ½ lbs beef, cut ½ inch thick (try to use pork or chicken if you prefer them better)
egg, lightly beaten
cornstarch
cooking oil for deep frying

Marinade:
3 tbsps Chinese wine or dry sherry
2 ½ tbsps soy sauce
1 tbsp cornstarch
Sauce:
1/4 cup ketchup
3 tbsps Chinese black vinegar or balsamic vinegar
2 tbsps hoisin sauce
2 tbsps Worcestershire sauce
1 tbsps soy sauce
1 tbsp sugar
1 tsp chili garlic sauce

Method :

Cut beef into 2-inch squares. Combine marinade ingredients in a bowl. Add meat and stir to coat. Cover and refrigerate for 2 hours. Combine sauce ingredients in a small pan and set aside. Place egg and cornstarch in separate bowls. Dip beef in egg, drain briefly, then dip in cornstarch; shake off excess. In a wok or 2-quart saucepan, heat oil for deep-frying to 360 F. Deep-fry beef, a few pieces at a time, turning occasionally, until golden brown, 3 to 4 minutes.Remove with a slotted spoon; drain on paper towels. Cook sauce over medium heat. Stirring, until heated through. Add beef in the sauce. Stir fry and serve

MONGOLIAN BEEF

Ingredients :

3/4 lb flank steak, think sliced across the grain

2 ½ tbsps cooking oil

2 tbsps minced garlic

10 small dried red chillies

10 green onions, cut into 3 -inch pieces

2 tbsps hoisin sauce

1 tbsp soy sauce

Marinade:

2 tbsps dark soy sauce

2 tbsps Chinese wine or dry sherry

1 tsp cornstarch

Method :

Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 10 minutes. Place wok over high heat until hot. Add 2 tbsp oil, swirling to coat sides. Add beef and stir-fry until no longer pink, 1 ½ to 2 minutes. Remove meat from pan. Add remaining ½ tbsp oil to wok, swirling to coat sides. Add garlic and chilies; cook, stirring, until fragrant, about 10 seconds. Add green onions and stir-fry for 1 minute. Return meat to wok and add hoisin sauce and soy sauce; cook until heated through.

MANDARIN PANCAKES

Ingredients :

2 cups flour
3/4 cup boiling water
2 tbsps sesame oil

Method :

Place flour in bowl. Add boiling water, stirring with chopsticks or a fork until dough is evenly moistened. On a lightly floured board, roll dough into a cylinder; cut into 16 equal pieces. Roll each into a ball, then flatten slightly into a pancake. Brush top of each pancake with a light coating of sesame oil. Place 1 pancake on top of a second pancake, oiled sides together. With a rolling pin, roll to make a circle 6 inches in diameter. Stack and roll remaining pairs of pancakes the same way. Cover with a damp cloth to prevent drying. Place a nonstick frying pan over heat until hot. Add 1 pair of pancakes and cook, turning once, until lightly browned and bubbles appear on the surface, about 2 minutes on each side. Remove from pan and separate into 2 pancakes on a plate while cooking remaining pairs of pancakes. Serve pancakes hot. If making ahead, reheat pancakes in a microwave oven or wrap in a dish towel and steam in a bamboo steamer for 5 minutes.

MU SHU PORK

Ingredients :

1/3 cup dried tiger lily buds
4 dried black mushrooms
6 dried cloud ears
2 ½ tbsps cooking oil
2 eggs, lightly beaten
1 tsp minced garlic
½ lb boneless pork, julienned
4 cups finely shredded cabbage
1 small carrot, cut into 1-inch slivers
2 green onions, cut into 1-inch slivers
½ cup chicken broth
2 tbsps soy sauce
1 tbsp Chinese rice wine or dry sherry
1 tsp sesame oil
1 ½ tsps cornstarch dissolved in 1 tbsp water
about 16 Mandarin pancakes, heated
Hoisin sauce

Method :

In separate bowls, soak lily buds, mushrooms and cloud ears in warm water covered until softened, about 20 minutes; drain. Cut hard knobby ends off lily buds; tie each bud into a knot. Discard mushroom stems. Thinly slice mushroom caps and cloud ears. Place a non-stick frying pan over medium heat until hot. Brush with ½ tsp cooking oil. Add half of eggs and cook until lightly browned on bottom and set on top, about 1 minute. Turn over and cook for 5 seconds; remove from pan. Repeat with ½ tsp oil and remaining egg. Cut into 1/4-inch-wide strips. Place a wok over high heat until hot. Add remaining cooking oil, swirling to coat sides. Add garlic and ginger and cook, stirring, until fragrant, about 10 seconds. Add pork; stir-fry until lightly browned, about 2 minutes. Add lily buds, mushrooms, cloud ears, cabbage, carrot, green onions and broth. Stir-fry until vegetables are tender-crisp, about 2 minutes. Stir in soy sauce, wine and sesame oil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Toss in egg strips and mix well. Place meat-vegetable mixture on a serving plate. Place Mandarin pancakes and a small bowl of hoisin sauce along side. To eat, spread a small amount of hoisin sauce and about 3 tbsps of meat-vegetable mixture on pancake. Wrap like a burrito.

LEMON CHICKEN

Ingredients :

Marinade:
2 tbsps oyster-flavoured sauce
1 tbsp cornstarch
4 boneless, skinless chicken breast halves


Sauce:
1/3 cup lemon juice
1/4 cup honey
2 tbsps chicken broth
2 tsps soy sauce
1 tsp grated lemon peel or orange peel
cooking oil for deep-frying
cornstarch
1 egg, lightly beaten
2 tsps cornstarch dissolved in 1 tbsp water
3/4 cup Japanese - style bread crumbs (panko)
½ cup diced honeydew melon
½ cup diced cantaloupe

Method :

Combine marinade ingredients in a bowl. Place chicken between waxed paper: pound to an even thickness. Add chicken to marinade and stir to coat. Let stand for 10 minutes. Combine sauce ingredients in a small saucepan. In a wok or 2-quart saucepan, heat oil for deep-frying to 350F. Dip chicken in cornstarch; shake to remove excess. Dip into egg and, drain briefly, then coat with bread crumbs. Deep-fry chicken, turning once, until golden brown, 3 to 4 minutes on each side. Remove with a slotted spoon; drain on paper towels. Cook sauce over medium heat, stirring, until it simmers. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add diced melons; cook until heated through. To serve, cut chicken into bite-sized pieces. Pour sauce on top.

SWEET AND SOUR ASIAN DELIGHT

Ingredients :

12 oz lean chicken OR beef OR pork
1/4 tsp salt
½ tsp ground peppercorns
1 tbsp Chinese rice wine or dry sherry
1 can (4 oz) bamboo shoots
2 tbsps all-purpose flour
1 egg, lightly beaten
vegetable oil, fro deep frying


Sauce:
1 tbsp vegetable oil
1 garlic clove, finely chopped
1 scallion cut into short sections
1 green bell pepper, seeded and diced
1 fresh red chili, seeded and cut into fine strips
1 tbsp light soy sauce
2 tbsps light brown sugar
2-3 tbsps rice vinegar
2-3 tbsps tomato paste
½ cup basic broth or water

Method :

Cut the chicken/pork/beef into small bite sized cubes and place in a shallow dish. Add the salt, peppercorns and rice wine or dry sherry and marinate for 15-20 minutes. Drain the bamboo shoots and cut them into small cubes the same size as the chicken/beef/pork. Dust the chicken/beef/pork with flour; dip in the beaten egg and coat with more flour. Heat the oil in a preheated wok and stir-fry the chicken/pork/beef in moderate hot oil for 3-4 minutes, stirring to separate the pieces. Remove and drain. Reheat the oil until hot, return the chicken/beef/pork to the wok and add the bamboo shoots. Fry for about 1 minute, or until the chicken/beef/pork is golden. Remove and drain well. To make the sauce, heat the oil in a clean wok or frying pan and add the garlic, scallion, green bell pepper and red chili. Stir-fry for 30-40 seconds, then add the soy sauce, sugar, rice vinegar, tomato paste and broth or water. Bring to a boil, then add the chicken/beef/pork and bamboo shoots. Heat through and stir to mix, then serve.

SHREDDED CHICKEN WITH CELERY

Ingredients :

10 oz skinless, boneless chicken breasts
1 tsp salt
½ egg white, lightly beaten
2 tsps cornstarch paste
2 cups vegetable oil
1 celery heart, cut into fine strips
1-2 fresh red chilies, seeded and cut into fine strips
1 scallion, cut into fine strips
few strips of fresh ginger, cut into fine strips
1 tsp light brown sugar
1 tbsp Chinese rice wine or dry sherry
few drops of sesame oil

Method :

Using a sharp knife, thinly shred the chicken. In a bowl, mix together a pinch of the salt, the egg white and the cornstarch paste. Stir in the chicken. Heat the oil in a preheated wok, add the chicken and stir to separate the shreds. When the chicken turns white, remove with a strainer and drain. Keep warm. Pour off all but 2 tbsp of the oil. Add the celery, chilies, scallion and ginger to the wok and stir-fry for 1 minute. Add the chicken, remaining salt, sugar and rice wine or dry sherry. Cook for 1 minute, then add the sesame oil. Serve hot.

CHICKEN WITH CHINESE VEGETABLES

Ingredients :

8-10 oz skinless, boneless chicken breasts
1 tsp salt
1.2 egg white, slightly beaten
2 tbsps cornstarch paste
4 tbsps vegetable oil
6-8 small dried shitake mushrooms, soaked in hot water
4 oz canned sliced bamboo shoots
4 oz snow peas
1 scallion, cut into short sections
few small pieces of fresh ginger
1 tsp light brown sugar
1 tbsp light soy sauce
1 tbsp Chinese rice wine or dry sherry
few drops sesame oil

Method :

Cut the chicken into thin strips, each about the size of an oblong postage stamp. Place in a bowl and mix with a pinch of salt, the egg white and the cornstarch paste. Heat the oil in a preheated wok, add the chicken and stir-fry over medium heat for about 30 seconds, then remove with a slotted spoon and keep warm. Add the vegetables and ginger to the wok and stir-fry over high heat for about 1 minute. Add the remaining salt, sugar and chicken. Blend, add the soy sauce and wine or sherry. Stir for another minute. Sprinkle with sesame oil and serve.

ASIAN CHICKEN

Ingredients :

2 chicken thighs (about 12 oz in total), boned and skinned
1/4 tsp salt
½ egg white, lightly beaten
1 tsp cornstarch paste
1 green bell pepper
1/4 cup vegetable oil
3-4 dried red chilies, soaked in water for 10 minutes
1 scallion, cut into short sections
few small pieces of fresh ginger, peeled
1 tbsp sweet bean paste or hoisin sauce
1 tsp chili bean paste
1 tbsp Chinese rice wine or dry sherry
2/3 cup roasted cashews
few drops of sesame oil

Method :

Cut the chicken meat into small cubes, each about the size of a sugar cube. Combine the chicken, salt, egg white and cornstarch paste in a bowl. Seed the bell pepper and cut it into cubes about the same size as the chicken. Heat the oil in a preheated wok. Stir-fry the chicken cubes for about 1 minute or until the colour changes. Remove from the wok with a slotted spoon and keep warm. Add the bell pepper, chilies, scallion and ginger and stir-fry for about 1 minute. Then add the chicken, sweet bean paste, chili bean paste and wine or sherry. Blend well and cook for 1 minute. Add the cashews and sesame oil. Serve hot.

CHICKEN WITH CASHEW NUTS

Ingredients :
½ cup Cashews
1 red bell pepper
1 lb boneless chicken breasts
3 tbsps peanut oil
4 garlic cloves, finely chopped
2 tbsps Chinese rice wine or dry sherry
3 tbsps Hoisin Sauce
2 tbsps sesame oil
5-6 scallions, green part only, cut into 1 inch lengths

Method :

Heat a wok until hot, add the cashews and dry-fry over low to medium heat for 1-2 minutes, until golden brown. Remove and set aside. Cut the red bell pepper in half and remove seeds. Slice into thin strips. Skin the chicken fillet and cut into thin finger-length strips. Heat the wok again until hot, add the oil and swirl it around. Add the garlic and let it sizzle in the oil for a few seconds. Add the bell pepper and chicken and stir-fry for 2 minutes. Add the rice wine or dry sherry and hoisin sauce. Continue to stir-fry until the chicken is tender and all the ingredients are evenly glazed. Stir in the sesame oil, toasted cashews and scallions. Serve immediately.

SPICY CHICKEN WINGS

Ingredients :

14 whole chicken wings
1 tbsp cooking oil
3 small whole dried red chillies
6 slices ginger, each the size of a quarter, lightly crushed
2 green onions, halved
1 cinnamon stick
½ tsp toasted peppercorns
1 ½ tsps cornstarch dissolved in 1 tbsp water

Marinade:
2 tbsps chicken broth
1 tbsp soy sauce
pinch of white pepper


Sauce:
½ cup chicken broth
2 tbsps dark soy sauce
1 tbsp Chinese rice wine or dry sherry
1 ½ tbsps packed brown sugar

Method :

Remove tips from chicken wings; save for stock. Cut wings apart at joint. Combine marinade ingredients in a bowl. Add wings and stir to coat; let stand for 15 minutes. Combine sauce ingredients in a small bowl. Place a wok over high heat until hot. Add oil and chilies, swirling to coat sides. Add chicken; cook until chicken is browned on all sides, 3 to 4 minutes. Add ginger, green onions, cinnamon stick, and peppercorns; stir-fry for 15 seconds. Add sauce. Bring to a boil; reduce heat, cover, and simmer until wings are tender when pierced,

about 12 minutes. Remove and discard chilies, ginger, green onions, and cinnamon stick. Add cornstarch solution; cook, stirring, until sauce boils and thickens and wings are glazed. Serve hot.

SESAME BEEF/PORK/CHICKEN

Ingredients :

1 lb Sirloin steak (or pork or chicken, whichever you prefer)
2 tbsps sesame seeds
1 tbsp sesame oil
2 tbsps vegetable oil
4 oz small mushrooms, quartered
1 large green bell pepper, seeded and cut into strips
4 scallions, chopped diagonally
boiled rice, to serve

Marinade:
2 tsps cornstarch
2 tbsps Chinese rice wine or dry sherry
1 tbsp lemon juice
1 tbsp soy sauce
few drops of Tobasco sauce
1-inch piece fresh ginger, grated
1 garlic clove, crushed

Method :

Trim the steak and cut into thin strips, about ½ x 2 inch. Make the marinade: In a bowl, blend cornstarch with the rice wine or dry sherry, then stir in lemon juice, soy sauce, Tabasco sauce, ginger and garlic. Stir in steak strips, cover and leave in cool place for 3-4 hours. Place the sesame seeds in a wok or large frying pan and dry-fry over moderate heat, shaking the pan, until seeds are golden. Set aside. Heat the sesame and vegetable oils in the wok or frying pan. Drain the steak, reserving the marinade, and stir-fry a few pieces at a time until browned. Remove with a slotted spoon. Add the mushrooms and green pepper and stir-fry for 2-3 minutes. Add the scallions and stir-fry 1 minute more. Return the steak to the wok or frying pan, together with the reserved marinade, and stir over a moderate heat for a further 2 minutes, or until the ingredients are evenly coated with glaze. Sprinkle with sesame seeds on top and serve immediately with boiled rice.

MINI SPRING ROLLS

Ingredients :

1 tbsp oil
200g minced pork
½ tsp minced ginger
1 tbsp light soya sauce
1 spring onion, chopped
1 tbsp honey
100g prawns, cooked, peeled and chopped
50g bean sprouts
½ tbsp fresh coriander, chopped
12 wrappers
oil for deep frying

Method :

Heat oil in frying pan over moderate heat, add pork, ginger, spring onions and soya sauce. Cook for 5 minutes, stirring constantly. Stir in honey, prawns, bean sprouts and coriander, mix well. Remove from heat and set aside to cool. Cut each wrapper in two. Fill it with about 2 teaspoons of pork mixture, roll up tucking in the ends then brush edges with a little water to seal. Deep fry for about 2 minutes or until golden brown. Drain on paper towels and serve.

SWEET AND SOUR SAUCE

Ingredients :

1 tsp crushed red pepper
Juice of 3 limes or 2 lemons
1-1/4 cup fish sauce
3 tbsps sugar
1 tbsp minced garlic
2 tbsps grated carrots

Method :

In a medium bowl, soak the crushed red pepper in the lime juice for 2 to 3 minutes. Add the fish sauce, sugar and garlic and stir to dissolve the sugar. Just before serving, add the carrots. Refrigerate, in a covered container, the sauce will keep for up to 5 days.

FRESH SHRIMP ROLLS

Ingredients :

6 oz thin rice stick noodles, (Vermicelli)
1 lb medium shrimp, boiled, peeled, deveined and sliced in half lengthwise
2 large carrots, peeled and grated
1 large head of lettuce, leaves separated, rinsed, and dried,
3/4 cup fresh Thai holy basil or sweet basil leaves, finely shredded
1/3 cup fresh cilantro leaves, coarsely chopped
Spicy Lime Dressing
24 round Paper wrappers
Spicy Sweet and Sour dipping sauce


Spicy Lime Dressing:
3 tbsps fish sauce
Juice of 2 limes
1 to 2 small jalapeno peppers, seeded and chopped
2 ½ tbsps sugar

Method :

Softened Vermicelli in hot water, cooked until just tender. Rinse under cold water and drained, cut into 3 inch lengths. Poach the shrimp in boiling water until pink. Remove from heat; drain. Peel and devein the shrimp and then slice in half lengthwise. Mix Spicy Lime Dressing ingredients together. In a bowl, combine the noodles, carrots, basil, and cilantro. Add the spicy lime dressing and toss lightly to coat. Fill a wide shallow pan with hot water and spread a dish towel out on a work surface. Dip a rice wrapper in the water for about 3 seconds until softened and place on the towel. Place a lettuce leaf on the lower third of the of the rice wrapper. Spoon a scant 1/4 cup of the noodle mixture onto the lettuce, arrange 2 shrimp halves next to each other, and roll up into a cylinder, tucking in the ends as you go. Place the roll on a platter and cover with a damp towel to prevent it from drying out. Repeat with remaining rice wrappers, noodles and shrimp. Serve with Sweet and Sour Sauce or Peanut sauce for dipping.

SOY-GINGER CHICKEN WINGS

Ingredients :

2 tbsps ginger, fresh or ground
1 tsp sesame seeds
3 tbsps honey
½ cup reduced-sodium soy sauce
1/3 cup water
½ cup water
½ cup sugar
1 tsp garlic, minced
16 chicken wings

Method :

Combine all ingredients except chicken wings and boil for 2 minutes. In a foil-lined baking dish, add chicken wings and pour sauce over them. As wings bake, baste them every 10 minutes with sauce. When wings are done, remove from pan, pour sauce into a pan and boil sauce until only half remains. Pour sauce over wings, toss to coat, serve immediately.

CHICKEN TERIYAKI NOODLES

Ingredients :

1lb boneless, skinless chicken breasts, cut into small chunks or slices
2 tbsps teriyaki glaze (homemade or commercial)
2 tbsps vegetable oil
1 small onion, sliced
2 cloves garlic, finely chopped
1 tbsp fresh ginger root, chopped
1 carrot, cut julienne
1 rib celery, cut into julienne
1 zucchini, cut into julienne
½ lb bean sprouts
1 ½ cups chicken stock, dashi or water
3/4 lbs udon noodles or spaghetti

Method :

In a small bowl, marinate chicken in teriyaki glaze for ½ to overnight in the refrigerator. To cook, heat oil in a large, deep, preferably non-stick skillet or a large heavy wok. Add chicken and stir-fry until chicken is browned. Add onions, garlic and ginger and stir fry about 1 minute. Add carrots, celery and zucchini and stir 3 minutes until vegetables just begin to wilt. Add stock and bring to boil. Cook gently 2 minutes until chicken is cooked through and add bean sprouts. Meanwhile, cook noodles in a large pot of boiling water until almost tender. Drain and add chicken and vegetables. Toss pasta with vegetables in the pan over gentle heat for a few minutes until noodles absorb liquid. Taste and adjust with salt and pepper if necessary. Serve in large bowls.

VEGETARIAN THAI NOODLES

Ingredients :

Sauce:
1/4 cup sherry
1/4 cup vegetable stock
2 tbsps fresh grated ginger
1 tsp cornstarch
1/4 tsp cayenne
Noodles:
1 tsp vegetable or canola oil
1 tsp sesame oil
3 tbsps white wine
2 tbsps vegetable stock
½ cucumber, peeled, seeded and cut julienne
½ red bell pepper, diced
1 carrot, julienne
1 cup bean sprouts
8pz Asian Noodles, cooked
Sesame seeds for garnish

Method :

Whisk sauce ingredients in a small saucepan and bring to a boil. Reduce heat and simmer for two minutes, stirring frequently until sauce thickens. Set aside. Heat oil in a wok or large skillet over high heat. Stir-fry cucumber, carrot and pepper for a minute or two then add 2 tbsps stock and 3 tbsps white wine. Add bean sprouts, stir and add cooked noodles and sauce. Toss to coat and serve. Garnish with sesame seeds.

THAI FRIED RICE AND BASIL

Ingredients :

4 cloves garlic, chopped
4 tbsps vegetable oil
1 cup firm tofu, sliced into strips
1 onion, sliced
1-2 sweet potatoes or white potatoes, diced
4 cups plain cooked rice
1/4 pound mushrooms, sliced
1-2 tomatoes, chopped
1 tsp brown sugar
3 tbsps light soy sauce
1/4 tsp good quality curry powder
½ tbsp turmeric
1/4 tsp pepper
2-3 green onions, sliced
2-3 sprigs Thai basil, snipped

Method :

Fry the garlic in the oil until browned, and then add the tofu and onions and fry 2-3 minutes. Add the rice, mushrooms, tomatoes, brown sugar and soy sauce and fry for 2-3 minutes. Then add the curry powder, turmeric, and pepper. Mix well. Cut the onions into pieces and sprinkle over the top along with the snipped basil.

THAI SATAY

Ingredients :

1 ½ lbs chicken breast
1/4 tsp roasted coriander seeds powder
1/4 tsp roasted cumin seeds powder
1/4 tsp pepper
1/4 tsp turmeric powder
½ tsp curry powder
3 slices galangal
½ tbsp lemon grass, finely chopped
1 tbsp salt
5 garlic cloves
1 cup coconut milk
2 tbsps vegetable oil
2 tbsps sugar
small wooden skewers

Methods :

Slice the chicken breast finely, width approximately 1 ½ inches. Pound together, or blend in a blender, the coriander seeds, cumin seeds, pepper, turmeric, curry powder, galangal, lemon grass, salt and garlic. Pour the blended ingredients into the coconut milk. Add sugar and vegetable oil and blend again so that all the ingredients are well mixed. Add the chicken slices and marinate for 2 hours. Place chicken slices on skewers. Pour the marinating sauce into a pot and heat until boiling. Place the chicken slices over a charcoal grill and apply the sauce to the chicken while turning. When cooked through, serve with satay sauce and cucumber sauce.

THAI STIR FRIED MIXED VEGETABLES

Ingredients :

1 ½ cups cabbage, cut bite size
6 broccoli, cut bite size
10 snow peas, ends clipped
1 cup carrots, sliced across
2 asparagus, cut into 1" lengths
3 mushrooms, halved
½ cup green and red bell chilli, sliced lengthways
½ cup baby corn, medium size
1/4 cup ear mushroom, thinly sliced
½ cup bean sprouts, clipped both ends
2 tsps garlic, chopped
4 tbsps cooking oil
1 tbsp dark soya sauce
2 tbsps light soya sauce
1 pinch ground pepper

Method :

Fry the garlic for a little while in the oil and add the cabbage, broccoli, snow peas, carrot, asparagus, mushrooms, chillies, baby corn, and ear mushrooms and saute. Add dark soya sauce, light soya sauce and bean sprouts and stir fry until mixed well. Spoon up onto platter and sprinkle with ground pepper.

SPICY BEEF SALAD (YAM NUEA)

Ingredients :

450g prime beef tenderloin
2 cloves garlic
6 fresh coriander leaves
1/4 cup sugar
2 tsps light soy sauce
2 tsps fresh lime juice
salt to taste
freshly ground black pepper
2 spring onions, thinly sliced
6 fresh red chillies , thinly sliced
2 tbsps vegetable oil
lettuce leaves

Method :

Cook the beef until medium rare, or as preferred and cut into thin slices. Pound together the garlic, 2 chopped coriander leaves, sugar, soy sauce, lime juice, salt and ground black pepper until smooth. Heat the oil in a saucepan and stir-fry the spice paste for 3-4 minutes. Add the beef and cook for a further minute. Remove the beef and allow to cool. Serve on a plate. Then sprinkle the chillies on top and garnish with the remaining coriander leaves.

THAI FRIED NOODLES

Ingredients :

3 cups narrow rice noodle
½ cup sliced chicken meat, small strip
4 shrimps
2 eggs
1/3 cup soya bean curd, cut into small slivers
1 tbsp pickled white radish, chopped
½ cup cooking oil
1 tsp shallot or onion, chopped
1 tsp ground dried red chilli or paprika
4 tbsps sugar
4 tbsps fish sauce
4 tbsps vinegar
½ cup bean sprouts
1 lime for garnishing
1/4 cup carrot, for garnishing, sliced thinly
1/4 cup cabbage, for garnishing sliced thinly
2 tbsps ground roasted peanut

Method :

Fry the chopped garlic and onion until yellow. Add chicken and fry until cooked. Pour in the shrimp, pickled white radish and soya bean curd. Break the eggs into the pan and scramble. Add sugar, fish sauce, vinegar, ground dried red chili and stir well. Pour in the noodles, stir fry until mixed well, add spring onion, 3/4 or half of the bean sprouts (the remainder, clipped both ends, used for garnishing) and stir-fry until cooked. Spoon onto platter, Garnish with ground roasted peanut, bean sprouts, carrot, cabbage and sliced lime.

SPRING ROLLS

Ingredients :

2 tbsps oil
1 tsp garlic, minced
8 oz pork, minced
2 cups carrots, grated
2 cups celery, chopped
1/4 cup fish sauce
1 tbsp Maggi seasoning
2 tbsps sugar
1/8 tsp white pepper
1 cup bean sprouts
20 spring roll wrappers
2 egg yolks, beaten
3 cups oil for frying

Method :

Heat a large skillet, add the oil, garlic, and pork, and saute until pork is cooked. Add the carrots, celery, sauces, sugar and pepper. Cook for 1 minute on high heat to reduce the sauce and drain whatever liquid is left from the pan. Allow the filling to cool and then add the bean sprouts. Place a wrapper as a diamond with a corner towards you and place two tablespoons in the lower portion. Fold the corner up, rolling once. Bring the sides in and brush the upper portion of the wrapper with egg yolk. Roll the wrapper up, sealing the entire spring roll. Repeat with the rest of the wrappers. Heat the oil to 350 F (180 C) and deep fry spring rolls until golden brown. Serve with sweet and sour sauce.

CRISPY NOODLES (MI KROP)

Ingredients :

4 cups oil
6oz Rice Vermicelli
Sauce:
½ cup vinegar
½ cup sugar
1 tsp salt
1 tsp tomato paste
3 tbsps garlic pickle
Garnish:
2 eggs, beaten (optional)
1/4 cup green onions, chopped
1/4 cup red bell pepper, chopped
1/8 cup chives
4oz fried tofu, diced
1 tbsp cilantro/coriander leaves chopped

Method :

In a wok or deep fryer, heat the oil to 375 F (190 C) and fry the rice vermicelli until puffed. Remove and set aside. Combine the sauce ingredients in a large skillet and cook over medium heat for 4 minutes until of a syrupy consistency. If desired, fry the beaten eggs in a small pan. When cooked, remove and slice into strips. Set aside. Add the noodles to the sauce and mix quickly so that they are evenly coated. Place on a serving dish, sprinkle with garnish, and lay the egg strips on the top. Serve immediately.

THAI CURRIED FISH CAKES (THOT MAN PLA)

Ingredients :

½ kg boneless fish steak, minced

1/4 kg winged beans or French beans, finely chopped

1 egg, beaten

1/4 cup shallots, chopped

1/4 cup garlic, chopped

1/4 cup lemon grass, chopped

½ tbsp coriander roots, chopped

½ tbsp galanga root, chopped

1 tbsp krachai root, chopped

½ tsp peppercorns

½ tsp kaffir-lime rind, grated

1 tbsp shrimp paste

5 - 10 dried chillies, seeded, soaked and shredded

½ tbsp salt

1 cup vegetable oil

Method :

Pound or grind together the shallots, garlic, lemon grass, coriander root, galanga root, krachai root, peppercorns, grated kaffir-lime rind, shredded dried chillies, salt and shrimp paste to a fine paste. Put the minced fish in an electric blender and blend in the curry mixture into a large bowl. Mix in the chopped beans. Make flat, round fish cakes. Use about 1 spoonful of the fish mixture at a time. Heat the oil in a frying pan, and deep-fry the fish-cakes until golden brown.

THAI FRIED RICE

Ingredients :

3 tbsps peanut or corn oil
7oz/200g boneless skinned chicken breasts, cut lengthways into 1 cm pieces
1 tbsp chopped garlic
1 medium onion, sliced
2 eggs
4 cups cooked rice
1 tomato, cut into 8 wedges
1 spring onion, chopped
2 tbsps soya sauce
½ tsp peppercorns
1 tsp fish sauce
1 tsp sugar
1 tsp ground white pepper

Method :

Heat the oil in wok or pan. Add the chicken and garlic, and mix well over heat for 1 minute. Add the onion and cook for 1 minute, break in the eggs, mix very well, and then stir in the rice and the rest of the ingredients. Stir well. Cook for 2 minutes and serve immediately with cucumber slices and whole green onions.

ORIENTAL SHRIMP SALAD

Ingredients :

4 ½ cups water

1 ½ lb unpeeled medium-size fresh shrimp

1 cup fresh bean sprouts

1 can sliced water chestnuts, drained

1/4 cup green onions

1/4 cup celery

3/4 cup mayonnaise or salad dressing

1 tbsp lemon juice

1 tbsp soy sauce

1/4 tsp ground ginger

1 cup Chow Mein noodles, divided

lettuce leaves

Method :

Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Chill. Peel, de-vein, and chop shrimp. Combine shrimp, bean sprouts, water chestnuts, green onions, and celery in a bowl. Combine mayonnaise and next 3 ingredients; stir well. Add mayonnaise mixture to shrimp mixture, tossing gently. Cover and chill. Just before serving, stir in 3/4 cup noodles. Spoon onto individual lettuce-lined plates, and sprinkle with remaining 1/4 cup noodles.

SWEET AND SOUR PORK

Ingredients :

½ kg (1lb) pork, cubed 1" pieces
(1)
1 spring onion, cleaned and cut into strips
2 tomatoes, cut in halves
1 onion, peeled and cut into 8 sections
red chillies to taste, seeds removed and cut into fine slices
1 fresh pepper, cut into bit-sized pieces
(2)
½ tsp salt
½ tsp Chinese wine
½ tbsp light soya sauce
pepper to taste
1 egg yolk, beaten
2 tbsps water
1 tbsp cornflour
* Above three to be blended well
(3)
3 tbsps tomato sauce
3 tbsps sugar
3 tbsps vinegar
1tsp chilli sauce
½ tsp salt
3/4 cup water or stock
½ tsp sesame oil
1 ½ tbsps light soya sauce
½ tbsp cornflour blended with 2 tbsps water

Method :

Marinade pork with ingredients (2) for at least ½ hour. Heat oil for deep frying. Coat seasoned pork pieces with cornflour. Fry pork until browned (about 2 minutes) and then take out. Reheat oil, then fry again until crispy. Remove pork and drain off oil. Heat 2 tbsp oil, fry the ingredients (1). Add the ingredients (3) to make seasoning sauce, continuing to stir-fry until the sauce thickens. Add in the pork, mix well, serve hot.

PLAIN RICE

Ingredients :

2 cups uncooked rice
2 ½ cups water

Method :

Put the rice in a bowl and wash it with cold water. Repeat washing until the water becomes clear. Drain the rice in a colander and set aside. Place the rice in a pan or rice cooker and add water. The amount of water used is just a little more than the amount of rice. Let the rice soak in the water at least 30 minutes. Bring water to vigorous boil. Turn the heat to low and cook about 15 -20 minutes until the water is almost gone. Remove pan from the heat and let it steam for 10-15 minutes before serving.

PLAIN FRIED RICE

Ingredients :

2 cups cooked rice, cooled
1/4 cup onion, chopped
1/4 cup carrot, chopped
1/4 cup green pepper, chopped
1/3 cup ham, diced
2 eggs
½ tsp garlic salt
1 tsp chicken bouillon
2 tbsps soy sauce
2 tsp vegetable oil

Method :

Put a wok or a pan on high heat. Add oil to the pan. Whisk the eggs in a bowl. Put the eggs in the heated and scramble very quickly. Stop the heat and remove scrambled eggs from the pan into a dish. Put the pan on high heat and add more oil. Saute vegetables and ham until soft. Add garlic salt and chicken bouillon. Add rice and stir well. Add the scrambled egg that was cooked earlier to the rice mixture and mix together. Turn the heat down to low, add soy sauce and stir quickly. Serve.

HERB RICE

Ingredients :

1 ½ cups raw rice
1 cup margarine or butter
1 cup sliced onions
1 teaspoon thyme
1 teaspoon sage
1 teaspoon marjoram
½ teaspoons salt
3/4 teaspoon pepper
1/3 cup chopped parsley
3/4 cup celery and leaves

Method :

Cook rice and let it cool. Melt butter in saucepan and add the rest of the ingredients. Cook together for 5 minutes. Add rice and mix well.

PEDDLER’S HOT AND SPICY NOODLES

Ingredients:

1 lb Flour Noodles
5 tsp sesame oil
3 tbsps vegetable oil or lard
2 oz Sichuan preserved cabbage, chopped, or fresh coriander (or cilantro)
1 tsp MSG
4 tbsps sesame paste
5 oz soy sauce
5 tsps scallions, chopped
5 tbsps chili oil

Method :

Mix the sesame paste with the sesame oil and set aside. Mix together the soy sauce, vegetable oil or lard, scallions, preserved cabbage or coriander, MSG, and chili oil, and divide among 5 serving bowls. Bring a pot of water to a boil and add the noodles. Bring back to a boil and let cook for 30 seconds. Add enough cool water to stop the boiling, then back to the boil. Add more cool water and bring to a boil a third time. This time, boil until the noodles are just cooked. Drain well in a colander and divide among the 5 bowls. Blend the noodles and seasonings, and serve.

MARINATED HOISIN CHICKEN

Ingredients :
1 ½ lbs skinless, boneless chicken breast
2 tbsps hoisin sauce
2 tbsps rice vinegar or cider vinegar
1 tbsps sesame seeds

Method :

Rinse chicken and pat dry. Place in plastic bag with a tight fitting seal. In a small bowl, stir together remaining ingredients. Pour over chicken in bag. Seal and marinate in the refrigerator for 3 to 24 hours, turning bag occasionally to distribute marinade. Preheat oven to 375 F. Drain chicken and discard marinade. Arrange chicken in a single layer in a glass baking dish. Bake, uncovered, 20 to 25 minutes or until chicken is tender and no longer pink.

SWEET AND SOUR (PORK, CHICKEN, ETC)

Ingredients :
1 lb pork, chicken, shrimp, etc.
½ tsp salt
½ tsp soy sauce
1 tbsp corn starch
1 tbsp cold water
1 egg yolk
1 green pepper
2 carrots
2 onions
1 can chunk pineapple or fresh
4 tbsps vinegar
4 tbsps catsup
4 tbsps sugar
5 tbsps cold water
5 tbsps pineapple juice
3 tsps corn starch
1 tsp salt
1 tsp toasted sesame oil
½ cup or more corn starch
4 cups oil

Method :

Pound pork or chicken with back of clever to tenderize, then cut it into 1" cubes. Mix it with 1. and marinate at least 30 minutes or overnight. Cut peppers (remove seeds and membranes) cut into 1" squares. Peel carrot and slice diagonally into 1/8"thick slices. Peel onion and cut into 1" squares. Drain pineapple. Set each aside separately. Mix 3. together in a bowl and set aside. Heat 4 to 6 cups of oil to deep frying temperature in a deep skillet or wok. While oil is heating, individually coat each piece of meat, removing excess marinade, with the ½ cup corn starch. When oil is hot, add meat and cook until golden brown, about 4 minutes. Remove meat from skillet and drain well. Put 2 tbsp of oil in a clean wok and heat it up good and hot. Add carrots and cook 1 minute, then add onions for 2 minutes, green peppers for 1 minute and pineapple for 1 minute to 5 minutes total. Pour 3. and cook until thickened. Turn off heat. Add meat and stir well. Serve immediately.

SHRIMP NOODLES

Ingredients :
1 ½ tbsp salt to taste
4 ½ cups (500 g) flour, sifted
4 egg whites
5 oz (150 g) shrimp, shelled and deveined
Sauce:
1 Leek
lard
oyster sauce
cornstarch

Method :

Mince the shrimp into a pulp and mix with the egg whites, salt and flour. Add enough water to knead a smooth, elastic dough. Roll out into a very thin sheet and fold into 3 layers. Cut crosswise into fine noodles. Heat 5 cups of water to boiling and cook uncovered until the noodles are done, about 1 ½ minutes. In a separate pan, boil leek, lard, oyster sauce together and thicken by adding dissolved cornstarch. Serve the noodles in bowls with leek sauce.

BRIDGE CROSSING NOODLES

Ingredients :
9 oz (250 g) very fine Chinese Egg noodles
2 oz (50 g) boneless chicken breast
2 oz (50 g) shrimps or prawns, shelled
1/8 tsp fresh ginger, chopped
1/8 tsp soy sauce
5 tbsps chicken fat
1 oz (25 g) spinach or rape
2 oz (50 g) fish fillet, skinned
½ tsp rice wine
½ tsp salt to taste
6 cups (1500 ml) chicken broth
½ tsp MSG

Method :

Blanch the spinach or rape briefly in boiling water, drain and set aside. Mix the rice wine, ginger, 1/8 tsp of salt, and the soy sauce into the marinade. Slice the chicken, fish, and prawns very finely. Spread out on a serving platter and add the marinade. Let stand. Heat a pot of water to boiling and add the noodles. Bring back to a boil and cook uncovered until they are soft, about 4 minutes for dried noodles and 2 minutes for fresh ones. Drain in a colander and lay the vegetable on top. Bring the chicken broth to a boil in a saucepan and add the MSG, the remaining ½ tsp of salt, and add the chicken fat. Bring to a fast boil for 1 minute. Pour the meat and noodles into the boiling hot broth. They will cook instantly. Stir and serve in individual bowls.

WONTON IN OYSTER SAUCE

Ingredients :
40 Wonton Skins
2 qt Water
1 ½ tbsps Sesame oil
1 tbsp Thin soy sauce
2 tbsps Oyster sauce
1 Scallion, chopped

Method :

In a large saucepan bring 2 quarts water to a boil. Add wonton and boil for 5 minutes; then remove with a Chinese strainer or colander. Put the cooked wonton in a deep serving bowl, and add all other ingredients except the scallion, and mix carefully.Garnish with the chopped scallion.

SAUTEED CHICKEN WONTONS

Ingredients :

9 scallions
5 oz boneless chicken thighs
2 tsps Tamari or other soy sauce, plus more for serving
2 tsps Oriental sesame oil (optional)
salt and pepper
½ lb wonton skins
6 tbsp peanut oil
½ tsp minced fresh ginger
1 tbsp Sesame seeds
salt and pepper

Method :

For the filling, cut the scallions into thin slices. In a meat grinder or food processor, grind the meat to a coarse texture, being careful not to over process. Stir in 1/4 of the scallions, 2 teaspoons tamari, the sesame oil, 1/4 tsp salt and 1/8 tsp pepper. Bring a large pot of salted water to a boil. Put about 1 tbsp of the filling in the centre of the wonton skin. Brush the edges of the skin with warm water, top with another skin, and press gently around the filling to seal the edges. Repeat until all the filling is used. Slide wontons into boiling water, stirring gently, and cook for 2 minutes. Drain carefully and plunge into cold water to stop cooking. Drain again. Toss with 1 tbsp of the peanut oil. Mince the ginger. In a large frying pan, heat 1 tbsp of the peanut oil over medium heat. Add the sesame seeds; cook, stirring frequently, until just golden, about 1 minute. Stir in the ginger. Add the remaining scallions and cook until soft, about 2 minutes. Season to taste with salt and pepper. Heat 2 more tbsps of the peanut oil over medium heat. Brown the wontons in batches, adding the remaining peanut oil between additions, or use 2 pans. Cook until both sides are golden, about 4 minutes total. Top wontons with the scallion-sesame mixture. Serve with favourite dipping sauce.

MUTTON TARTS

Ingredients :
4 ½ cups (500 g) flour, sifted
1 ½ lb (750 g) lean mutton, minced
4 tsps soy sauce
9 oz (250 g) cellophane noodles, boiled and chopped in 1/4 inch (1 cm) sections
2 tsps fresh ginger, chopped
1 tsp five-spice powder
1 cup (250 g) vegetable oil
2 tsps salt, or to taste
7 oz (200 ml) mutton stock
3 ½ tbsp (50 g) scallions, chopped
1 tbsp (15 ml) sesame oil
1 tsp MSG

Method :

Mix the mutton with 1 tsp of the salt, soy sauce and stock. Stir in one direction until it becomes a paste, then add the noodles, scallions, ginger, MSG, sesame oil and five-spice powder and blend well. Divide the filling into 10 portions. Set aside. Dissolve 1 tsp salt in 10 ½ oz (300 ml) of water. Stir the water into the flour to make a dough. Knead well. Let stand for awhile. Roll the dough into a long roll and cut into 10 round pieces. Roll out each round into thin circle. Add 1 portion of the filling to the center of the piece and seal it. Repeat until all the dough and filling are used. Heat the oil in a pan to about 230 F (110 C). Add the tarts and fry over low heat for 5 minutes, or until the bottoms are brown. Turn the tarts over and continue to fry for 5 more minutes. Repeat until all tarts are fried, drain well, and serve.

PANCAKE WITH EGG FILLING

Ingredients :
1 ½ cups (200 g) flour, sifted
4 eggs
2 tsps scallions, chopped
7 fl oz (200 ml) vegetable oil
tsp salt, or to taste

Method :

Mix the flour and water. Knead until the dough is soft, smooth and elastic. Roll out the dough into a large flat circle. Rub oil all over the surface of the dough, sprinkle with scallions and salt. Roll the piece away from you. Lift one end, press down to make a ball. Roll out the ball into a flat circular dough. Place the dough on a heavy frying pan, bake the cake until almost cooked. Lift the cake with one hand and make an opening at the rim. Beat the eggs and pour into the hollow of the cake. Pinch and seal the opening. Add a little oil to the  frying pan, cook until fluffy. Remove and serve.

DEEP FRIED DOUGH STICKS

Ingredients :
3 ½ cups (500 g) flour, sifted
4 cups (1000 ml) vegetable oil for deep- frying
1 tsp salt, or to taste
½ oz (15 g) alum
1/4 oz (7 g) baking soda

Method :

Dissolve the salt, baking soda and alum in 11 oz (325 ml) of water. Mix the water and flour to form dough. Let stand for 15 minutes, then dampen your hands and knead until the dough is smooth and elastic. Place the dough on an oiled surface and roll into a long strip. Cut into 30 short strips of about 1 oz in weight. Press 2 strips together and roll them lengthwise. Pull the batter sticks until they are 10 inches long. Heat the oil to 400 F (205 C), or until a piece of day-old bread browns in about 30 seconds. Add the dough sticks, a few at a time, and deep fry, stirring constantly, until brown. Drain well and serve warm with milk or bean milk.

SAUTEED DUMPLINGS (POT STICKERS)

Ingredients :
4 ½ cups (500 g) flour,
1 tbsp soy sauce
1 tsp fresh ginger, chopped
3 ½ oz (100 g) hotbed leeks
1 tsp flour mixed with 2 tbsps water
9oz (250 g) lean boneless pork, minced
5 tsp salt, or to taste
3 ½ oz (100 g) sesame oil
1 tsp MSG

Method :

Mix the pork with the soy sauce, rice wine, ginger, MSG and salt. Stir in one direction, adding 5oz (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. Stir 7oz (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. 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 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. 

STEAMED CRYSTAL-FILLED DUMPLINGS

Ingredients :
4 ½ cups (500 g) flour
2 oz (50 g) pork fat, diced
7/8 cup (200 g) sugar
1 tsp (5 g) red preserved plum, shredded (optional)
4 ½ tsp baking powder
2 oz (50 g) stir-fried flour
1/3 oz (10 g) walnuts, chopped
1 tsp (5 g) green preserved plum, shredded (optional)

Method :

Mix the flour, baking powder, and 9oz (250 ml) of water into a dough. Let rise, then knead roll the dough until smooth and elastic. Cut in 10 pieces. Mash the pork fat in bowl. Mix in the stir-fried flour, sugar, walnuts, preserved plums, and enough water to make a filling. Divide the filling into 10 portions. Roll out the dough balls into 3 inch (7 cm) circles. Place 1 portion of filling in each wrapper and pinch gather the edges. Steam in a steamer for 7 minutes, or until cooked. Remove and serve.

SHAPED DUMPLINGS (SHAO MAI)

Ingredients :
4 ½ cups (500 g) flour, sifted
1 lb (500 g) lean boneless pork, beef or other meat, diced
3 ½ vegetable oil or lard
1 tsp shrimp eggs
1 tsp rice wine
3 ½ tbsps soy sauce
7 oz (200 ml) stock
2 egg whites
5 oz (150 g) cooked meat, diced
3 ½ oz (100 g) canned bamboo shoots, diced
1 tbsp fresh ginger, chopped
2 tbsps salt, or to taste
3 ½ oz (100 ml) sesame oil
1 tbsp MSG

Method :

Mix flour with egg whites and 9oz (250 ml) water to make a firm dough. Knead until smooth and elastic then cover with a warm wet cloth and let rise. Knead the dough for 3 minutes. Divide the dough into 50 portions and each into a circle 5 inches (13 cm) in diameter. Stack 10 fine pieces, one on top of the other. Flour lightly between each of the 10 pieces. Press the end of the rolling pin into the dough circularly to make 1 inch (25 mm) long marks, and separate them to avoid sticking. Heat the oil or lard in a wok until the oil surface ripples. Add the cooked meat and bamboo shoots and stir-fry briefly. Add the shrimp eggs, ginger, 1 tsp of the rice wine, 1 tsp of the salt, and ½ tsp of the MSG. Continue to stir-fry 1 minutes. Remove and cool. Mix the uncooked meat with the remaining ½ tsp of MSG, 1 tsp of the rice wine, 1 tsp of the salt, soy sauce, sesame oil and a little water. Add the bamboo shoots and cooked meat. Mix well. Divide the filling into 50 portions. Take a pastry circle and place 1 portion of the filling in the center. Pull up the edges of the pastry around the filling to make a cylinder, leaving the top open so the filling is visible and the dumpling resembles a pomegranate. Repeat until all the dumplings are made. Place the dumplings in a steamer and steam for 5 minutes over high heat. Sprinkle with the stock and continue to steam until cooked through. Remove and Serve.

SAUTEED DUMPLINGS

Ingredients :
Dough :
4 ½ cups flour, sifted
4 ½ tsps baking powder
Filling :
7 oz (200 g) boneless mutton, minced
1 lb (500 g) turnips, cooked and chopped
1 tsp fresh ginger, chopped
5 tbsps sesame oil
1 tsp MSG
4 tsps salt, or to taste
3 ½ oz (100 g) scallions, chopped
1 tsp five-spice powder
1 tbsp soy sauce

Method :

Mix the flour and baking powder with 9oz (250 ml) water. Knead until smooth and elastic, then cover with a warm wet cloth and let rise. Place mutton in a bowl with 5 oz (150 ml) of water and the salt. Stir in one direction until it becomes a paste. Mix the turnips and scallions together and mince. Squeeze off any excess water and add to the mutton. Stir in MSG, ginger, five-spice powder, 2 tbsp of the sesame oil, and the soy sauce, and mix well. Knead the dough for 3 minutes. Divide the dough into 4 pieces. Divide the pieces into 3/4 inch or 12 g balls. Divide the filling into as many portions as there are dough balls. Roll the balls into flat circles about 3 inches (7 to 8 cm) in diameter. Place some filling int the center of each round and pinch the edges together to make a dumpling. Repeat until all the filling is used. Heat 1 tsp of oil in a flat pan until it starts to smoke. Arrange the dumplings (they may need to be cooked in more than 1 batch) in the pan pinched side down, and add enough water to half cover them. Cover the pan and saute the dumplings for about 5 minutes, or until the bottoms are lightly browned but there is still water in the pan. Turn the dumplings upside down and continue sauteing them until all the water evaporates. Trickle the remaining 3 tbsp of sesame oil into the pan around the dumplings. Turn them over and continue to saute for 1 to 2 minutes, or until crisp. Remove and ser aside. Heat another 1 tsp of oil and repeat until all the dumplings are cooked.

STEAMED POT DUMPLINGS

Ingredients :
4 ½ cups (500 g) flour, sifted
7 oz (200 g) lean boneless pork, minced
½ tsp fresh ginger, chopped
7 tsps sesame oil
4 ½ tsps baking powder
4 tbsps soy sauce
2 tsps scallions, chopped
5 fl oz (140 ml) water for the filling

Method :

Mix the flour and baking powder with 9 fl oz (250 ml) of water. Knead until smooth and elastic, then cover with a warm wet cloth and let rise. Mix the pork with the soy sauce and ginger. Gradually add 5oz (140 ml) of water, 1 ½ oz at a time, stirring after each addition until the pork becomes a thick paste. Mix in the scallions and sesame oil. Knead the dough and roll into a long roll. Divide it into 30 potions and roll each into a flat circle about 3 inches (7 to 8 cm) in diameter. Divide fillings into 30 portions. Place with about 1 portion of the pork filling and pinch the edges together into 18 pleats. Place the dumplings in a steamer and steam for 7 minutes. Remove and serve.

JUICY STEAMED DUMPLINGS

Ingredients :
4 ½ (500 g) cups flour, sifted
4 tsp soy sauce
½ tsp fresh ginger, chopped
½ tsp sugar
½ tsp MSG
1 lb (500 g) lean boneless pork, minced
½ tsp salt, or to taste
4 oz (125 ml) sesame oil

Method :

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. Add 9oz (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. Knead the dough again and cut into ½ oz (5 g) balls. Flatten each ball lightly with your hand, then roll out each piece into a 3 inch circle, rotating the dough counter- clockwise while rolling so the centre is slightly thicker than the edges. Place about 1 to 1 ½ tsp of filling on each circle and pinch the edges together in 18 pleats. Place the dumpling in a steamer and steam for 5 minutes over high heat.

BOILED DUMPLINGS (JIAOZI)

Ingredients :
4 ½ cups (500 g) flour, sifted
1 tsp salt, or to taste
2 tsp ginger, chopped
½ tsp MSG
10 ½ oz (300 g) lean boneless pork or mutton, minced
6 ½ tbsp (100 g) scallions, chopped
1/8 tsp five-spice powder

Method :

Mix the flour 3 ½ oz (100 ml) of water to make dough, knead until smooth and let stand for 30 minutes. To prepare the filling, mix the pork or mutton with 7oz (200 ml) of water and the salt. Stir in one direction until it becomes a paste. Add the scallions and blend well, divide filling into 100 portions. Divide the dough into 4 portions and roll into long rolls. Cut each into 25 pieces. Flatten each piece and roll into 2 inches (5 cm) circles. Place 1 portion of filling in the center of each wrapper and fold the dough over it, making a bonnet shaped pouch. Pinch the edges together to seal the dumpling. Repeat until all the dough and filling are used. Bring 8 cups (2 liters) of water to a boil over high heat. Add the dumplings. Stir them around gently with a ladle, and let the water return to a boil. Add enough cold water to stop the boiling, then bring back to a boil. When the water boils again, add more cold water and bring to a boil a third time. The dumplings will be done when they float to the surface. Remove, drain well, and serve.

STEAMED PORK DUMPLINGS

Ingredients :
1 package round dumpling skins
½ lb prawns
12 Chinese mushrooms, small
½ lb Ground pork
2 Green onions, finely chopped
1 Egg

Seasoning :
½ tsp salt
1 tsp sugar
1 tbsp sesame oil
2 tsp Thin soy sauce
1 tsp oyster sauce
1 tbsp Cornstarch

Method :

Shell, de-vein, wash, and drain prawns. Dice into small bits. Boil mushrooms in water for 10 minutes, rinse, squeeze dry, cut off and discard stems; then chop into very small pieces. Combine the pork, mushrooms, prawns, and onion. Put mixture on chopping board and chop 10 to 15 strokes with cleaver or sharp knife. Add seasoning and egg to pork mixture. Mix together well. To make dumpling, place 1 tbsp filling in the center of a dumpling skin. Then bring all sides of the skin up to cover the meat as much as possible, without closing. The top of the dumpling is left open. Cook dumpling by steaming 30 minutes. Wrap and freeze unused dumplings. They can be cooked after thawing by steaming for 10 minutes. Serve with soy sauce, or your favorite dipping sauce.

WONTONS

Ingredients :
2 tbsp peanut oil
1 ½ tbsp grated fresh ginger
2 garlic cloves, pressed
2 tofu cakes, crumbled
½ cup scallions, finely chopped
2 tsp dark sesame oil
2 tbsp Tamari soy sauce
50 wonton wrappers
bowl of lukewarm water
cornstarch for dusting

Method :

Heat peanut oil in a wok. Sizzle the ginger and garlic briefly then add tofu and stir-fry for a few minutes. Add scallions, sesame oil, tamari soy sauce and stir well. Set aside and cool. Set up work area with wonton wrappers, water and cornstarch. Place a wrapper in front of you in a diamond position. Drop a heaping teaspoonful of filling in the center of the wrapper. Moisten all 4 edges with water and pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Place completed wrapper on the corn-starch platter and continue till all wrappers are used. Heat 2 to 3 cups of oil in a wok. Deep fry wontons 2 to 3 minutes on each side until golden brown. Drain. Serve with dipping sauce.

JAPANESE PASTA

Ingredients :
1 lb Spaghetti or Linguine, uncooked
12-16oz flank steak, cut into thin strips
1/3 cup soy sauce
1 red bell pepper, halved and sliced
2 carrots, sliced into ¼ inch coins
2 bunches scallions, sliced

Method :

Prepare pasta according to package directions; drain. In a non-stick skillet, saute the flank steak over high heat. If it begins to stick, add a little soy sauce, one tablespoon at a time. When the steak is cooked through, reduce the heat to medium-low and add the soy sauce, red bell pepper, carrots and scallions. Increase heat to medium-high and cook 3 minutes. Toss with pasta and serve.

ASIAN CHICKEN AND NOODLES

Ingredients :

8oz Medium Egg noodles, uncooked

1 tbsp vegetable or olive oil

1 lb boneless, skinless chicken breasts, cut in julienne strips

2 carrots, peeled and thinly sliced

1 bunch scallions, chopped

½ red bell pepper, thinly sliced

1/4 cup chopped celery

1 4oz can sliced water chestnuts

½ tsp garlic powder

½ tsp white pepper

1 tsp dried cilantro

2 tbsp toasted almonds (optional)

Method :

Prepare egg noodles according to package directions; drain. In a large skillet or wok, saute chicken, carrots, scallions and red bell pepper in oil until chicken is opaque and white, about 4 minutes, stirring constantly. Add soy sauce, celery, water chestnuts, garlic powder, white pepper and cilantro. Mix all ingredients together, cover and simmer for 5 minutes. Stir in cooked egg noodles. Sprinkle with toasted almonds, if desired.

ASIAN CHICKEN PASTA SALAD

Ingredients :

8 oz Ozro, Small Shells or other small pasta shape, uncooked
2 cups poached chicken, cut into chunks
4 oz spinach leaves, stems removed and sliced into strips
½ cup bean sprouts
½ red bell pepper, seeded and cut into strips
2 scallions, sliced
3 tbsp red wine vinegar
1 tbsp reduced-sodium soy sauce
1 tbsp sesame or vegetable oil
2 tsp Teriyaki sauce
1 ½ tbsp prepared chilli sauce
1 tbsp fresh grated ginger
3 tbsp slivered almonds, toasted

Method :

Prepare pasta according to package directions; drain. In a large mixing bowl, combine pasta, chicken, spinach, sprouts, pepper and scallions. In a small mixing bowl, mix together remaining ingredients except almonds; whisk well. Toss dressing with pasta mixture and refrigerate until ready to serve. Sprinkle almonds over top just before serving.

SAUTE MANDARIN FISH GRAINS IN CRAB SHELLS

Ingredients :
10 river crabs
250g mandarin fish meat
crab ovum
eggs
salt
wine vinegar
ginger juice
pepper

Method :

Take crab meat out of the shells, clean the shells. Grain the mandarin fish meat, coat them with paste made from salt, gourmet powder, egg white, water chestnut powder. Saute shredded chives and ginger with pork fat, then put in crab meat and saute them until they are dry, pour in wine, salt, gourmet powder, vinegar, pepper, stir-fry them up. When they are cool, put them in the crab shells, seal the shells with egg paste, fry them to be done and place them in a dish. Move the mandarin fish meat grains across warm salad oil in a frying pot to make them almost done, then keep them in a holed ladle to drain off oil. Make a paste with wine, gourmet powder, little vinegar, delicious soup, pour the paste in the fish meat grains and done crab ovum, then stir-fry them several times, place them in the dish.

ASIAN PASTA TOSS

Ingredients :

1 lb Rotini, Twist or Spirals, uncooked

½ cup bean sprouts

2 cups diced, cooked chicken or turkey

1 cup thinly sliced carrots

1 cup diagonally sliced celery

1 8oz can water chestnuts, sliced

½ cup green pepper, cut into matchstick strips

1 cup honey mustard salad dressing

1 tbsp Dijon mustard

1/4 tsp pepper

3 tbsp low-sodium soy sauce

Method :

Prepare pasta according to package directions. Rinse in cold water, drain thoroughly. Mix pasta with chicken, bean sprouts, carrots, celery, water chestnuts and green pepper in a large bowl. Mix remaining ingredients together. Stir into pasta mixture. Cover and chill several hours.

STEAMED GINGER RICE

Ingredients :
2 cups long-grain rice
3 cups water, cold
1 tsp ginger, finely grated
1/4 lb snow peas, chopped

Method :

Wash rice in several of changes of water until the water runs clear. Place rice in a 3 quart saucepan that has a tight fitting lid. Add water and grated ginger. Bring to a boil, uncovered. Reduce heat slightly but continue to cook uncovered until surface water disappears and holes appear in the surface of the rice. Cover tightly, turn heat very low and cook 20 minutes. Add snow peas and cover. Cook 2 minutes longer then remove from eat and let stand 2 to 5 minutes before serving. Stir gently to combine rice with snow peas.

RICE PAPER WRAPPED CHICKEN

Ingredients :
2lbs chicken breasts or chicken thighs
1 piece ginger, pounded for juice
1 tsp light soy sauce
3 tbsp oyster sauce
2 tbsp Chinese wine or sherry wine
2 tsp sugar
2 stalks scallions, chopped
1 package rice paper
oil for frying

Method :

Marinate chicken in seasonings for 30 minutes. Place one piece of chicken on one sheet of paper, wrap firmly, deep fry. Continue process with remaining chicken. Serve.

MICROWAVE RICE PILAF

Ingeridents :

½ cup fresh mushrooms, sliced
2 green onions, sliced
1 tbsp butter or margarine
2/3 cup water
1/3 cup long grain rice
1/4 medium bell peppers cut in 1 -inch julienne strips
1/4 tsp salt
1/4 tsp dried sage, crushed
2 tsp parsley, snipped

Method :

In a 1 quart casserole microwave mushrooms, onion and butter or margarine, uncovered, on 100% power for 1 ½ to 2 ½ minutes or til vegetables are tender. Stir in water, rice, bell pepper strips, salt and sage. Micro-cook, covered, on 100% power for 2 to 3 minutes or til boiling. Micro-cook, covered, on 50% power for 14 to 16 minutes or til rice is tender and liquid is absorbed, stirring once. Stir in parsley. Let stand, covered, for 5 minutes.

JAPANESE SWEET RICE DUMPLINGS

Ingeridents :

3 cups water
1 ½ cups sweet brown rice, uncooked
1 pinch sea salt
3/4 raisins
3/4 tsp cinnamon
2 ½ cups walnuts, shelled

Method :

Bring water to boil in 2 quart saucepan. Add rice and salt, cover and reduce heat to medium. Cook for one hour (or until rice is tender). Remove from heat and let cool for 5 minutes. Preheat oven to 350 degrees F. Mix half the raisins and half the cinnamon into half of the rice and process mixture thoroughly through a grain mill. Or you can place mixture in wooden bowl and pound until paste forms. Repeat with the remaining rice, raisins and cinnamon. Place walnuts on a baking sheet and roast in oven and let cool. Finely chop walnuts. Measure rice into 2½ tbsp portions. Shape dumplings with moistened hands. Roll each dumpling in walnuts to coat. Serve immediately.

FIVE-SPICE MEATBALLS

Ingeridents :

1 egg white, slightly beaten
3/4 cup soft breadcrumbs
1/4 tsp five-spice powder
1 lb lean beef, ground
1 ½ cups orange juice
3 tbsp honey
2 tsp cornstarch
4 tsp soy sauce
1/4 tsp ginger, ground
1 medium red pepper or green peppers sliced

Method :

In a large bowl combine egg white, bread crumbs, five-spice powder, and ½ tsp salt. Add beef; mix well. Shape into 48 1" meatballs. Place in a 15 ” x 10"x 1" baking pan. Bake in a 350 oven for 15 to 20 minutes or until no pink remains in centre of meatballs. Drain. Meanwhile, in a large saucepan stir together orange juice, honey, cornstarch, soy sauce, and ginger. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Add sweet pepper and meatballs in saucepan; cook and stir until heated through. Keep warm in a fondue pot or chafing dish. Serve with toothpicks.

FRIED RICE (CHOW FUN)

Ingeridents :

3 cups rice, cooked
3 slices bacon
3 eggs, slightly beaten
1 1/4 cups meat, finely diced
2 green onions, finely chopped
½ lb fresh bean sprouts
6 mushrooms, diced
salt
1 dash black pepper
2 tbsp soy sauce

Method :

Cook bacon til lightly browned. Put aside. Scramble eggs in bacon drippings. Remove and finely chop. Add cooked rice and fry for 5 minutes stirring constantly then add remaining ingredients. Add your favorite precooked diced meat like pork, chicken or beef. Stir constantly and cook for 10 minutes. Serve.

CHINESE FRIED RICE

Ingeridents :

2 cups rice
1 tsp ginger-garlic paste
2 tbsp olive oil
1 cup chopped beans, carrots, cabbage, peas, celery, green onions
1 tsp vinegar
1 tsp soya sauce
1 tsp sugar
2 tsp tomato ketchup
2 tsp chili sauce
2 tbsp butter
1 tsp salt

Method :

Heat olive oil in a pan, add ginger-garlic paste, chopped vegetables and fry. When the vegetables are half cooked add vinegar, mix well and put to one side. In a separate pan heat butter and fry rice for 2 minutes. Add 2 cups of water and salt. Mix soya sauce, sugar, tomato ketchup and chilli sauce in a bowl. Add rice to the cooked vegetables with the soya sauce mixture. Stir well and cook until it is done.

CHOW FRIED RICE

Ingeridents :

2 tbsp vegetable oil
1/4 cup green onions, chopped
2 eggs, slightly beaten
1/4 cup green peas, uncooked
1/4 cup shrimps, cooked, diced
3 cups rice, cold, cooked
1/4 cup barbecued pork or ham, diced
½ tsp light soy sauce
1 tbsp dark soy sauce

Method :

Swirl vegetable oil around bottom and sides of a heated wok. Add onions and eggs, quick fry, then add peas and shrimp and blend together. Immediately add rice and break up with fork to separate. Add pork or ham, salt, and soy sauces. Stir together and serve.

CHICKEN & MUSHROOM RICE

Ingeridents :

4 chicken breasts (skinned)
1 can cream of chicken soup, low-fat
1 can mushrooms
1 tsp Greek seasoning
salt
1 ½ cups quick rice
1 can cream of mushroom soup, low-fat
2 cups water
½ tsp garlic powder
pepper

Method :

Combine rice, mushrooms, soup and water. Add salt, pepper, garlic powder and Greek seasoning. Place in 9 x 13 baking dish. Place chicken breasts on top of rice mixture. Sprinkle top of chicken breasts with additional Greek seasoning and garlic powder. Bake at 375 degrees for 45 minutes or until chicken is done. (Should be golden brown)

CHICKEN FRIED RICE

Ingeridents :

1 tbsp oil
1 egg, slightly beaten
2 tbsp oil
1 cup chicken, finely diced
½ cup water chestnuts, finely diced
½ cup bamboo shoots, finely diced
½ cup celery, finely diced
1 cup fresh bean sprouts
½ cup frozen peas
½ cup diced mushrooms
4 cups rice, cooked
soya sauce
salt
pepper

Method :

Cut up and prepare all ingredients. Reserve. Heat wok up with 1 tbsp oil and fry egg into a thin sheet. Remove to plate and reserve. Add 2 tbsp oil to wok. Heat oil until almost smoking. Stir fry chicken and onion together until cooked. Add bean sprouts, peas, celery. Stir and cook for 2 minutes in covered wok. Uncover wok, add vegetables. Stir fry, then cook covered for 2 minutes. Add cooked rice, season with salt, pepper, soya sauce. Reduce heat to medium. Break up clumps of rice. Stir fry until rice has even colour and heated through. Finely chop egg sheet and stir into rice. Serve.

FRIED RICE SHOYU

Ingeridents :

1 egg, beaten lightly
2 tsp vegetable oil
1 tsp soy sauce
4 cups rice, cooked
1 cup scallions, chopped
½ shrimps or crabmeat, cooked or pork, diced or ham,
½ cup green peas, cooked

Method :

Heat oil in skillet. Add egg and scramble. Add all remaining ingredients except soy sauce. Cook over medium heat 4 or 5 minutes, stirring gently. Add soy sauce. Stir until evenly coated. Cook 2 minutes then serve hot.

CHINESE EGG SOUP

Ingeridents :

4 cups seasoned chicken broth
1/2 cup frozen green peas
1 egg, beaten

Method:

Bring chicken broth and peas to a boil in a large saucepan. Slowly add egg to the boiling broth, stirring constantly. Serve hot, garnished with chopped green onions.

FRIED RICE

Ingredients :
2 cups rice, cooked
1/4 cup red peppers, finely diced
1 tbsp cooking oil
½ cup bean sprouts
2 tbsp sesame oil
½ cup broccoli florets
1/4 cup peas
3 tbsp soy sauce

Method:

Prepare rice according to directions and set overnight in the refrigerator, covered. Place a large skillet over medium heat on the stove, add the oils, peas, pepper, sprouts and broccoli. Cook, stirring, for 1 minute.Add the rice and soy sauce and cook, stirring for another 5 mins. Place cooked rice in a serving dish. Serve.

Almond Biscuits

Ingredients :
2 1/2 cups all−purpose flour
2 tsp baking powder
1/2 cup margarine or butter
1 cup granulated sugar
1 egg
1 tsp almond essence
blanched almonds for decoration
beaten egg for glazing

Method :

Sift the flour, baking powder and salt into a bowl. Cream the margarine (or butter) and sugar together until light, white and fluffy. Beat in the egg and almond essence. Stir in the sifted dry ingredients to make a stiff dough. Form the mixture into balls about 1 − 1.5 inch diameter and place these on a greased baking tray. Place half an almond (split length ways) on each ball and press to flatten slightly. Brush with beaten egg. Bake in a moderate oven (350 deg F / 180 deg C) for 20 minutes or until golden. Cool on a wire rack. This quantity makes about 45 biscuits.

Bean Sprout Salad

Ingredients :
2 tablespoon Sesame seeds
1 pound Fresh bean sprouts thoroughly washed and drained
3 Garlic cloves, peeled and minced
2 md Scallions −− trimmed & minced
1 − 1" cube ginger, peeled and minced
2 tablespoon Oriental sesame oil
1/3 cup Soy sauce
2 tablespoon Cider vinegar
1 tablespoon Mirin (sweet rice wine)
2 teaspoon Light brown sugar
1 teaspoon Spicy sesame oil

Method :

PREHEAT OVEN TO 300F. Toast the sesame seeds by spreading them over the bottom of a pie tin. Roast for 12−to−16 minutes, stirring often, until they are golden. The seeds can be toasted in advance and stored in an airtight container. Place the bean sprouts in a large heatproof bowl and set it aside. In a medium−size skillet set over moderately low heat, stir−fry the garlic, scallions and ginger in the oil for 2 to 3 minutes, until they are limp. Add all the remaining ingredients, increase the heat to moderate, then boil the mixture, uncovered, for 1 minute to slightly reduce the liquid. Pour the boiling dressing over the bean sprouts, toss well, then cover the bowl and chill the salad for several hours. Toss again before serving.

Cantonese Roast Duck

Ingredients :
1 duck, about 5 pounds, fresh or frozen
1 tablespoon salt
1 scallion
3 slices fresh ginger
Glaze:
1 tablespoon light corn syrup
2 tablespoons water
1 tablespoon soy sauce
Few sprigs fresh cilantro, for garnish

Method :

Thaw the duck, if frozen. Remove any excess fat, and rinse and pat dry with paper towels. Rub the entire surface of the duck, inside and out, with the salt. Cover and refrigerate for several hours, or, overnight. Put the scallion in the cavity and lay the slices of ginger on top of the duck. Add at least 2 inches of water to a large flameproof roasting pan with a lid and put the pan on the stove. Place a large rack in the roasting pan and bring the water to a boil. Choose an oval casserole large enough to hold the duck and small enough to fit into the roasting pan. Place the duck in the casserole and then put the casserole on the rack. Cover and steam for 1 hour, checking the water level from time to time and adding more boiling water if necessary. Save the duck broth to use in soups or stir fry dishes. When done, remove the duck from the casserole and place it on a rack to dry. Combine the ingredients for the glaze in a small saucepan and bring to a boil. With a pastry brush, paint the hot glaze over the surface of the duck. Allow duck to dry for 1 hour.Preheat the oven to 375F. Roast the duck, breast side down, for 20 minutes. Turn over and continue to roast for 40 more minutes.Transfer duck to a chopping board and allow to cool slightly. Using a cleaver, disjoint and cut the duck through the bone into bite size pieces. Arrange the pieces on a serving platter, garnish with cilantro and serve.

Fortune Cookies

Ingredients :
8 oz. All−purpose flour
2 Tbl. Cornstarch
4 oz. Sugar
1/2 teas. Salt
4 oz. Vegetable oil
4 oz. Egg whites
1 Tbl. Water
2 teas. Vanilla extract.

Method :

In a deep bowl, mix the following ingredients: 8 oz. Flour, 2 tablespoons corn starch, 4 oz sugar and 1/2 teaspoon salt, blend in 4 oz. oil, 4 oz. Egg whites, 1 tablespoon water and 2 teaspoons vanilla extract, and beat until  smooth consistency.Write your own "Fortune" on a piece of paper 2 1/2" by 1/2". Prepared oven to 300F.Scoop a tablespoon of cookie batter and spread evenly into a 4" circle on a well greased baking sheet.Bake cookie for about 14 minutes or until lightly golden brown. Remove one cookie at a time from the oven.You have about 15 seconds working time before the cookie hardens. Place the "Fortune" in the middle of the cookie. Shape the cookie by folding it in half and grasp both ends. Place the finished cookie in a muffin pan with the ends down to hold its unique shape.

Garlic Chicken

Ingredients :
4 boneless, skinless chicken breast halves (about 1 lb.)
1 egg white
1 Tablespoon cornstarch
1 Tablespoon dry white wine or sherry
4 green onions
1 teaspoon minced gingerroot
3 teaspoons minced fresh garlic (about 6 medium cloves)
2 Tablespoons vegetable oil
Hot cooked rice
SAUCE :
1 teaspoon crushed chili paste (sambal oelek) or more to taste
2 teaspoons sugar
1 teaspoon cornstarch
2 teaspoons rice vinegar
1 Tablespoon water
2 Tablespoons dry white wine or sherry
2 Tablespoons soy sauce

Method :

Place chicken breasts in freezer for 1 to 2 hours or until very firm but not frozen solid. Slice crosswise into thin shreds. In small bowl, lightly beat egg white, then mix in 1 TBS corn stach and 1 TBS wine, stirring until cornstarch is dissolved. Add chicken and mix well to coat all pieces. Let stand at room temperature 30 minutes. Meanwhile, slice green onions on the diagonal into very thin slices. Mince ginger root and garlic. Combine Sauce ingredients, mixing well. Heat wok or frying pan, add oil, and stir−fry chicken until no longer pink. Remove chicken with a slotted spoon. Add onions, ginger and garlic to wok and stir−fry about 30 seconds, until ginger and garlic are fragrant but not brown. Return chicken to wok, re stir sauce ingredients and add to wok. Cook, stirring constantly, until mixture is well combined, hot and bubbly and thickens slightly. Turn off heat and splash with about 1 tsp of dark sesame oil. Serve over rice.

Pork with Broccoli in Oyster Sauce

Ingredients :
1 teaspoon sugar
1 tablespoon cornstarch
1 teaspoon MSG (optional)
1/4 cup oyster sauce
1/2 cup chicken stock
2 cups sliced lean pork (about 1 pound)
1 bunch (about 2 pounds) fresh brocolli, sliced
2 slices ginger, shredded
1 clove garlic, minced
1/4 cup vegetable oil
1/8 teaspoon salt
1/4 cup water

Method :

Mix together first five ingredients and set aside. Heat wok or pan until hot and dry. Add the oil, then the salt. Turn heat to medium. Add the ginger and the garlic and fry until golden brown. Turn heat to high. Add the pork and fry until outside is lightly browned. Add the broccoli and stir−fry for 3 minutes. Add the water, cover, and cook for 4 minutes. Pour in reserved sauce mixture; stir while cooking until gravy thickens. Turn heat down to low, cover, and cook for 2 minutes more. Place in covered serving dish until ready to serve.

Orange Beef

Ingredients :
1/2 Lb. Top round steak
2 Tb Sherry
2 Tb Cornstarch
2 Egg whites
6 Tb Peanut oil
SAUCE:
1 1/2 cups Beef stock
2 Tb Light soy sauce
1 Ts Sugar
1 1/2 Tb Cornstarch
1 Ts Red wine vinegar
5 Dried red chile peppers, broken into pieces
8 Thin slices of orange rind (orange part only) or more
Fresh ground black pepper to taste

Method :

Whisk together the sherry, cornstarch, and egg whites until the mixture is foamy. Add the beef and toss to coat the pieces well. Set aside. Cut meat into 2x2−inch pieces. Heat 4 tbs. Peanut oil in wok. Fry quickly, just until crispy and browned, remove to wok rack to drain. Add remaining 2 tbs. Peanut oil to wok. Add orange rind and red peppers to hot oil in wok. Stir−fry until orange rind begins to darken and aroma from oil becomes pleasant. Add remaining ingredients and stir until bubbly (add more beef stock if too thick). Add fried beef and toss to coat with sauce. Serve at once with steamed white rice.

Sesame Chicken

Ingredients :
1 pound boneless chicken (or pork or steak)
2 tablespoons sesame seeds
1 tablespoon sesame oil
2 tablespoons vegetable oil
4 ounces small mushrooms, quartered
1 large green bell pepper, seeded and cut into strips
4 scallions, chopped diagonally
boiled rice, to serve
Marinade:
2 teaspoons cornstarch
2 tablespoons Chinese rice wine or dry sherry
1 tablespoon lemon juice
1 tablespoon soy sauce
few drops of Tabasco sauce
1 inch piece fresh ginger, grated
1 garlic clove, crushed

Method :

Trim the meat and cut into thin strips about 1/2 x 2 inch. Make the marinade. In a bowl, blend the cornstarch with the rice wine or dry sherry, then stir in the lemon juice, soy sauce, Tabasco sauce, ginger and garlic. Stir in the strips, cover and leave in a cool place for 3−4 hours. Place the sesame seeds in a wok or large frying pan and dry−fry over moderate heat, shaking the pan, until the seeds are golden. Set aside. Heat the sesame and vegetable oils in the wok or frying pan. Drain the meat, reserving the marinade, and stir− fry a few pieces at a time until browned. Remove with a slotted spoon. Add the mushrooms and green pepper and stir−fry for 2−3 minutes. Add the scallions and 1 minute more. Return the meat to the wok or frying pan, together with the reserved marinade, and stir over a moderate heat for a further 2 minutes, or until the ingredients are evenly coated with glaze. Sprinkle the sesame seeds on top and serve immediately with boiled rice.

Mandarin Pancakes

Ingredients :
2 cups flour
3/4 cup boiling water
2 tablespoons sesame oil

Method :

Place flour in a bowl. Add boiling water, stirring with chopsticks or a fork until dough is evenly moistened. On a lightly floured board, knead dough until smooth and satiny, about 5 minutes. Cover and let rest for 30 minutes.On a lightly floured board, roll dough into a cylinder; cut into 16 equal pieces. Roll each piece into a ball, then flatten slightly into a pancake. Brush top of each pancake with a light coating of sesame oil. Place 1 pancake on top of a second pancake, oiled sides together. With a rolling pin, roll to make a circle 6 inches in diameter. Stack and roll remaining pairs of pancakes the same way. Cover with a damp cloth to prevent drying.

Cooking:

Place a nonstick frying pan over lm heat until hot. Add 1 pair of pancakes and cook, turning once, until lightly browned and bubbles appear on the surface, about 2 minutes on each side. Remove from pan and separate into 2 pancakes while still hot. Stack cooked pancakes on a plate while cooking remaining pairs of pancakes. Serve pancakes hot. If making ahead, reheat pancakes in a microwave oven or wrap in a clean dish towel and steam in a bamboo steamer for 5 minutes.

Empress Chicken Wings

Ingredients :
1 1/2 pounds Chicken Wings
3 tablespoons Soy Sauce
1 tablespoon Dry Sherry
1 tablespoon Minced Fresh Ginger Root
1 Clove Garlic, Minced
2 tablespoons Vegetable Oil
1/3 cup Cornstarch
2/3 cup Water
2 Green Onions And Tops, Cut Into Thin Slices
1 teaspoon Slivered Fresh Ginger Root

Method :
Disjoint the chicken wings; discard tips (or save for stock). Combine soy sauce, sherry, minced ginger and garlic in a large bowl; stir in chicken. Cover and refrigerate for 1 hour, stirring occasionally. Remove chicken; reserve marinade. Heat oil in large skillet over medium heat. Lightly coat chicken pieces with cornstarch; add to skillet and brown slowly on all sides. Remove chicken; drain off fat. Stir water and reserved marinade into same skillet. Add chicken; sprinkle green onions and slivered ginger evenly over chicken. Cover and simmer for 5 minutes, or until chicken is tender.

Fried Won Tons

Ingredients :
1 lb. Won ton skins
1/2 lb. Fresh ground pork
1/2 lb. Fresh prawns
4 Dried mushrooms, soaked for 2 hours
8 Water chestnuts, finely chopped
2 Stalks green onions, finely chopped
2 small Eggs, beaten
1/4 ts Pepper
1 1/2 ts Salt
Yield: About 60 to 70.

Method :
Shell and devein prawns. Mince fine. Stem mushrooms and mince caps. Mix with prawns, pork, water chestnuts, green onions, half of the beaten eggs and all of the seasonings.

WRAPPING:

Place won ton squares on working surface so corners face up, down, left and right. Place 1 teaspoon filling in the center of each skin. Dip a little of the beaten egg onto the bottom corner, bring top corner to meet bottom corner. Press to seal. Moisten left corner and bring right corner to meet it. Press to seal. This should give you a little bundle that looks kind of like a nurses hat.

FRYING:

Heat 4 cups oil in wok. Fry wrapped won ton until golden (about 2 minutes). Turn over once. Drain and serve hot.

Lo Mein

Ingredients :
4 cups cooked Chinese noodles (or very thin spaghetti) rinsed and drained
12 oz. diced cooked meat (beef, chicken, pork ... any)
1 package frozen French−style green beans, thawed
2 cups fresh bean sprouts
3 scallions, chopped
1 slice ginger, shredded
1 clove garlic, minced
1 teas. MSG (Accent)
1 teas. sugar
1/4 cup soy sauce
3/4 cup vegetable oil
1/4 teas. sesame oil
2 Tbls. sherry

Method :

Mix together MSG, sugar, and soy sauce. Set aside.Heat wok or pan hot and dry. Add just 3 tablespoons of the vegetable oil and all the sesame oil. Put in ginger and garlic to brown first, then all the other vegetables. Stir and cook for one minute over high heat. Add the sherry. Cover and cook one minute longer. Turn off heat. Remove vegetables, and drain; discard these juices. Set drained vegetables aside. Heat wok or pan dry again. Put in remainder of oil. Turn heat to medium. Add cooked noodles and stir constantly to heat through and to coat the noodles with oil for a couple minutes. Add your choice of meat and reserved vegetables; mix thoroughly. Add reserved soy sauce mixture and stir until noodles become one even color. Serve.