jinglerecipe

Sarang Burong (Nonya :Bawang Soup)

2007-07-10T00:46:00.000+08:00

Sarang Burong

Ingredient

500 gm minced pork
300 gm minced prawns
1 egg
2 tbsp cornflour
150g crab meat
1 big square beancurd(abt 200-300gm press flat)-toufu

1000 gm turnip (cut into coarse strips)

20 gm dried shrimp (soak and mashed)
8 pips of garlic (chopped)

Seasoning for the meat balls
1 tsp salt
1/2 tsp chicken powder
1 tsp veasp
1 tsp pepper

Garnishing:
5 stalks chopped spring onion
50gm shallots (slice, fried)

Seasoning for the soup
1/2 tsp chicken powder
1 tsp salt
1/2 tsp veasp
1/2 tbsp sesame oil

Method:
For the meat ball

1. Deshelled the prawns, add tapioca flour to mix then use tap water to rinse, devein, drain dry, pat dry, keep in the fridge.

2. Press flat the toufu then drain dry.

3. Mince the prawn then mix it with minced meat together.

4. Add salt, chicken powder, veasp, pepper mix together in a bowl, then pour into the mixture of minced prawn and meat. Then mix them well.

5. Beat up the egg then add the item (4) to mix together, stir well with a fork.

6. Stir well in one direction until its becomes sticky.

7. Add 2 tbsp cornflour to mix, add the smashed toufu to mix, add crab meat (optional) stir well and put aside.

8. Use a spoon to make it into a small ball soak in plain water, for later use.

For the Soup

1. 3000 ml water bring to boil

2. Put 2 to 3 tbsp of oil on wok, add garlic to fry, slightly fragrant, add dried shrimp to fry until fragrant, Add in turnip coarse strip to fry until soft, add water to cook, then its boil, put into the 3000ml of boiling water.

3. Let the turnip cooked until transparent, add chicken cube and cover then let it boil. Add meat ball cover let it boil, Add vesap, sesame oil, salt, chicken powder.

4. Let it boil for 1/2 an hour.Then its ready to be serve.

Coffee spare ribs

2007-07-09T23:40:00.000+08:00

Coffee spare ribs

Ingredients

400g spare ribs (small spare ribs)

Marinade

1/4 tsp salt
1/2 tsp sugar
1/2 tsp pepper
1/2 tbsp cornstarch
2 tbsp 3-in-1 instant white coffee powder
3 tbsp water

Sauce(mix well)

5 tbsp 3-in-1 instant white coffee powder
2 tbsp tomato sauce
5 tbsp water

Method

1. Rinse the spare ribs and cut into 3 inches long, Season with marinade , mix well for 1 hour.

2. Deep-fry the marinated spare rib into hot oil over a high heat for about 6 mins, or cooked until golden brown. Remove, keep them aside.

3. Leave 2 tbsp oil in the preheated wok, pour in sauce mixture and bring to boil. Add in prefried spare rib pieces immediately, stirring pieces are well coated with the sauce.

4. Dish out, sprinkle with some coffee powder on top. Serve hot.

Hakka Abacus Beads

2007-02-25T11:47:00.000+08:00

Hakka Abacus Beads (from Local Favourites by Bong Hiong Hwa)

Ingredients
300g steamed yam
150g tapioca flour
60ml boiling water

Condiments
5 pieces shallots, minced
2 tsp garlic, minced
80g dried shrimps, soaked
30g dried cuttlefish, shredded
40g dried mushrooms, soaked, shredded
40g dried black fungus, soaked, shredded
150g pork, shredded
50g leek, shredded
some chinese parsley, cut into finger lengths

Garnishing
some shredded chilli for garnishing
some fried shallots

Seasoning
1 tsp salt
2 tsp pepper
2 tsp fish sauce

Method
Abacus Beads

1. Add tapioca flour to the steamed yam and mix till smooth

2. Add boiling water and mix into a smooth dough.

3. Remove and divide the dough into small pieces and shape them into abacus beads, remember must cover them after making the abacus beads, then it will not break up cos of dryness in the air.

4. Bring a pot of water to boil. When water is boiling, put in the abacus beads and let it boil, till it float to the top.

5. Remove and soak in cold water, set aside.

Frying
1. Heat wok and add 3 tbsp of oil. Stir fry shallot and garlic till fragrant.

2. Add dried shrimps, dried cuttlefish, mushrooms, black fungus, stir fry until fragrant, Add pork, leek and seasoning, stir and mix well.

3. Lastly, add the abacus beads along with the chinese parsley and stir well.

4. Dish out and garnish with shredded chilli and fried shallots.

Steamed Pork Dumplings - Dim Sum

2006-12-23T01:09:00.000+08:00

1 pkg. goyza skins or won ton skins made round

Filling

1 lb. ground pork
5 dried black mushrooms soaked in warm water 20 mins., stems removed
minced(or 3/4 lb.fresh mushrooms)
4 c. water
1 lb. chinese celery cabbage
1 tsp. ginger, minced
2 T. scallions, minced
2 T. soy sauce
1 1/2 tsp. salt
2 T. sesame oil

Method
Blanch cabbage in 4 c. boiling water for 30 secs. Drain, and quickly
plunge into cold water to stop cooking. Drain, and pat dry with paper
towel. Chop into fine pieces.

In a lg. bowl, add pork and all other filling ingredients. Mix well.

Lace 1-2 tsp. of the mixture in the center of the skin.

Fold in half to make a half circle.

.Pleat edges, and pinch together to seal.

Arrange as many dumplings on a damp cloth, in the steamer without
touching each other.

Cover the steamer. Pour in 4 c. boiling water to the wok.

Place the steamer into the wok, and steam over high heat, for 10-12
mins.,adding more water as needed.

Serve hot with your favorite dipping sauce.

Makes 36-40 appetizers

Bamboo Shell with Sesame Paste

2006-12-15T10:28:00.000+08:00

Bamboo Shell with Sesame Paste

Ingredients
300g bamboo shell (rinsed, drained)
3 stalks spring onion (diced)
50g celery (diced)
30g chopped garlic
20g chopped ginger
50ml water

Seasoning
1/2 tbsp hot bean paste
2 tbsp sesame paste
1 tbsp salted bean paste
1/2 tbsp oyster sauce
1/2 tsp monosodium glutamate
1/4 tsp salt

Method
1. Heat up 3 tbsp oil to saute chopped garlic and ginger till fragrant, add in hot bean paste, sesame paste and salted bean paste. Stir-fry briskly until well mixed.

2. Place in bamboo shells, toss well. Next, add in water and the rest of the seasoning, bring to a boil. Cover and simmer for 1 min.

3. Lastly, add in chopped celery and spring onions, stir-fry briskly until the gravy is slightly absorbed. Dish up and serve hot.

(Famous Cuisine no.41)

for picture refer to: chilli bamboo shell - 辣椒炒蛏 (http://mymumcooks.blogspot.com/2006_08_01_archive.html)

Simmered Pork Belly with Red Grain Wine Residue

2006-12-15T10:11:00.000+08:00

Simmered Pork Belly with Red Grain Wine Residue

Ingredients
500g pork belly with skin (cut into chunks)
10g young ginger (sliced)
3 garlic cloves (chopped)
2 tbsp red grain wine residue

1 1/2 tbsp sesame oil
200 ml water

Seasoning:
1 tsp salt
1/2 tsp monosodium glutamate (msg)
1/2 tsp sugar

Method:
1. Heat up sesame oil in the preheated wok to saute ginger slices and chopped garlic till fragrant. Add in pork belly pieces, stir-fry briskly for a while. Pour in water and bring to a boil.

2. Add in red grain wine residue, toss well until aromatic. Reduce to medium heat and simmer for about 15 mins., add in seasoning, continue simmer until the pork belly pieces are cooked through, or the gravy is slightly absorbed.

3. Dish up,. Serve hot.

(Famous Cuisine no. 41)

Fried Spare Rib & Radish Soup

2006-11-15T20:59:00.000+08:00

Fried Spare Rib & Radish Soup

Ingredients
600g spare rib, cut into small pieces
5 cloves of garlic
2,500ml of water
200g radish, peeled and cut into chunks
200g yam, peeled, cut into chunks

Marinade
1 tbsp light soya
1 tsp of pepper
1/2 tsp of five spice powder
1 tsp hua tiao wine
1/2 tsp salt
1 tbsp corn flour

Seasoning
1 tsp salt
1/4 tsp five spice powder
1 tbsp hua tiao wine
1 tsp of pepper

Garnishing
2 stalk of coriander leaves

Method
1. Mix spare rib with marinade and marinate for 2 hours. Deep fry into hot oil until golden brown. Dish and drain.

2. Deep fry garlic until golden brown, dish and drain.

3. Bring water to boil, add in all ingredient (except yam) and bring to boil. Lower the heat and cook for 1 hour. add in yam and cook for another 15 mins or until soft. Lastly add in seasoning.

4. Add in coriander leaves and serve hot.

Dong Bo Meaty Spare Rib

2006-11-15T20:52:00.000+08:00

Dong Bo Meaty Spare Rib

Ingredients
1 stick meaty spare rib (abt 500g), cut into pieces
1 tbsp light soya sauce
1 tsp corn flour,
1 stalk spring onion
1 stalk coriander leaf
1000ml water

Spices
3 cm cinnamon stick
2 star anises,
1 nutmeg

Seasonings
3 tbsp light soya sauce
1 tbsp oyster sauce
1/2 tsp salt
1/2 tbsp sugar
1 tbsp shaoxing wine (or hua tiao wine)

Method
1. Mix spare ribs with light soya sauce and corn flour. Deep fry in hot oil until golden brown. Dish and drain.

2. Bring all ingredients, sprices and seasoning to boil. Lower the heat, cook for 40 mins, until spare rib is tender. Dish up and serve.

Cream of Mushroom (simple & easy)

2006-11-15T13:36:00.000+08:00

Cream of Mushroom

1 block of 250gm (buttercup brand)
1 pkt of fresh mushroom (shitake) - cut into small cube
800 gm of fresh milk (full cream)
6 tbsp of plain flour
1 litre of chicken stock
2 pieces of knorr chicken stock (1 piece = 1 tbsp of chicken stock)
170 gm of fresh cream (nestle brand)
2 pieces of yellow onion - chop finely
salt & pepper to taste

Method

1. Rinse the well-cut mushroom clean then set aside drain dry.

2. Cook the butter inside the pot under fire, use wooden scoop to fry.

3. Butter slight melted, add in the finely chopped yellow onion, then stir, reduce fire to medium.

4. Add plain flour to stir in, then fry well, add mushroom, stir, add chicken soup to stir well.

5. Add fresh cream to stir for 1 min, then add a bowl (300ml) of fresh milk first, stir them

6. Do not cover, stir and let it cook until thicken, in a slow fire, once thicken then off fire.

7. Add salt to taste, stir, if too thick, add fresh milk to dilute it - no fire below the pot.

Crispy chicken wings

2006-11-15T13:32:00.000+08:00

Crispy chicken wings

Ingredient:
5 pcs chicken wings (slightly cut in between the joints)

Marinate with chicken wings with:
1 tsp salt
½ tbsp sugar
½ tsp pepper (or black pepper)

Dry Flour Mixture (no water is involve)
100g self-raising flour
2 tbsp chicken stock powder (knorr brand)
1 tsp pepper powder

1 egg whisked (optional)

Method
1. Slight cut in between the chicken wings joints, then marinate them with salt, sugar, pepper, for ½ an hour and above, Keep in the fridge. (must wrapped with plastic bag) – airtight. After ½ an hour or more, prepare the dry flour mixture, put self-raising flour, chicken powder into a mixing bowl, then add pepper, then sieve them.

2. (If using egg, dab the chicken wing with beaten egg then), put in the well-marinate chicken wings to mix with the flour mixture well, (at this stage u may keep them in the fridge for later use,) then set aside, while you prepare the oil for deep frying.

3. Prepare about ½ of kg into the wok, once the oil is hot enough put in the chicken wing to deep fry.

4. Put the in the chicken wing with the joint touching the oil onto the wok first, let it cook the joint, then stir a while.

5. When it look slight cooked, then turn the chicken wing skin facing the wok to cook. When the chicken wing turned golden brown, it is ready to be serve.

Winter Melon Soup (from Juliewoo)

2006-11-05T18:45:00.000+08:00

Winter Melon Soup

Ingredient
1600 ml chicken soup
200g winter melon
6 red dates
2 honey dates
10 gm Dong Gui Tao (Dong Gui head)

Seasoning
1/2 tsp salt
1/2 tsp vetsin
1 little pepper
2 stalks spring onion (cut finely)

Method
Boil all the above ingredients, high fire for 30 mins, then reduce to small fire. Cook for 1 hour more, add in seasoning to taste.

Sweet And Sour Pork

2006-10-22T17:57:00.000+08:00

Sweet And Sour Pork

Ingredient
2 1/2 lbs. lean pork chops
1/4 c. soy sauce
1 1/2 T. Dry Sherry
2 tsp. sugar
1 egg yolk
10 T. cornstarch
3 c. vegetable oil
1 lg. yellow onion
8 scallions
1 red or green bell pepper
4 oz. fresh mushrooms
2 stalks celery
1 med. cucumber
3 T. vegetable oil
1 can pineapple chunks in syrup
1/4 c. white vinegar
3 T. tomato sauce
1 c. water

Directions
Trim chops, discarding fat and bones. Cut pork into
1" pieces. Mix soy sauce, Sherry, sugar, and egg
yolk in a lg. glass bowl. Mix in pork. Cover, and
let stand 1 hr., stirring occasionally. Drain
pork, reserving soy sauce mixture. Coat pork
with 8 T. of the cornstarch.

Heat the 3 c. oil in wok, over high heat,
until it reaches 375 degrees F. Cook 1/2 of
the pork in oil until brown, about 5 mins. Drain
on absorbent paper. Cook, and drain remaining
pork. Cut yellow onion into thin slices. Cut
scallions into thin diagonal slices. Remove
seeds from pepper, and chop coarsely. Clean
mushrooms, and cut into halves or quarters.
Cut celery into 1/2" diagonal slices. Cut
cucumber lengthwise into quarters, and
remove seeds. Cut cucumber into 1/4" wide
pieces.

Heat the 3 T. oil in wok over high heat. Add
all the prepared vegetables to oil. Stir
fry 3 mins. Drain pineapple, reserving syrup.
Add the syrup, reserved soy sauce mixture,
vinegar, and tomato sauce to vegetables. Combine
water and remaining 2 T. cornstarch. Add to vegetables.
Cook and stir, until sauce boils and thickens. Add
pork and pineapple. Cook, and stir until hot.

Makes 6 servings

Hot & Sour Chicken Feet Salad - Thai Food

2006-10-05T18:40:00.000+08:00

Hot & Sour Chicken Feet Salad - Thai Food
Or Glass Chicken Feet
-from juliewoo

Ingredient
300 gm boneless chicken feet (can buy from Chong Pang Market)
100 gm big onion (cut strips)
4 small onion (cut slices)

Seasoning
3 tbsp green lemon juice
2 tbsp sugar
2 tbsp fish sauce
6 chilli padi (chopped)

Garnishing
1 stalk of parsley (cut finely)
some ice-berg lettuce (cut into strips)
2 red chillies (cut into strips)

Method
Scald the chicken feet with boiling water, cool with cold water, then soak in ice water for 20 mins. Drain off water, add in big onion, small onion and seasonings. Mix well, Garnish with parsley, lettuce & chilli strips.

Chang's Hot and Sour Soup

2006-09-11T17:55:00.000+08:00

Yield: 10 Servings

Ingredients:
1 tbl Woodear strips soaked in water
about 4 hours
1/2 cup Sliced fresh mushrooms
5 oz Bean curd (about 1/3 of a 1 lb package,
cut in thin one-inch slices)
1/2 cup Bamboo shoots
2 tsp Salt
2 1/2 tbl Sugar
4 1/2 tbl Soy sauce
3/4 tsp White pepper
3/4 tsp Chinese red hot pepper sauce
10 tbl Vinegar
1/2 tsp Sesame oil
1 tbl Cornstarch, blended with
4 tbl Water
1/2 cup Thin strips of fresh pork
3 x Beaten eggs (or 4)
10 cup Chicken broth
Chopped green onions for garnish, if desired

Method:
Heat chicken broth to boiling. Add pork strips,
bamboo shoots, Woodear(drained), bean curd, and
mushrooms. Return to boiling and add salt, soy
sauce, sugar, white pepper, red pepper sauce,
and vinegar, stirring all along. Continue
boiling for a total cooking time of 20 mins.
Stir in cornstarch mixture and keep stirring
until soup is thickened. Pour beaten eggs
gently over the top. Turn off the heat and
stir eggs gently into soup. Add sesame oil.
Spoon into bowls and serve topped with
chopped green onions if desired.

Cha Siu Bow (Steamed Barbecued Pork Buns)

2006-09-11T17:46:00.000+08:00

Ingredients:
Yield: 2 doz. 1 recipe of bun dough*

FILLING
4 cup Barbecued pork,dice fine
1/2 cup Dehydrated onion flakes

SAUCE MIXTURE
2 tsp Hoisin sauce
2 tsp Sherry
4 tsp Oyster sauce
2 tsp Catsup
1 tsp Sugar
1 1/2 tbl Cornstarch
1 1/2 cup Chicken stock

Method:
*Recipe is included in this collection.

TO MAKE FILLING:
Soak onion flakes in a cup with just enough water to
cover flakes. Mix sauce in a small sauce pan. Cook
over medium high heat until sauce thickens. Stir in
the diced pork and onion flakes. Chill 3-4 hours.

WRAPPING:
Divide filling into 24 portions. Divide dough
into 24 balls. Slightly flatten each ball
then roll out into 4-inch discs, leaving the
center of the disc twice as thick as the side.
Place 1 portion of the filling in the center
of the dough. Gather up the sides around the
filling and twist dough to seal.

Place on a 2 inch square piece of wax paper, twist
side down. Put the wrapped buns at least 2 inches
apart on a cookie sheet and allow the buns to rise
in a draft-free place (the oven) for another hour.

STEAMING:
Steam for 15 minutes. Turn heat off and let the
steam subside before lifting the cover.

BAKING:
Cha Siu Bow can also be baked. Preheat oven at
350 degrees. Set buns 2 inches apart on cookie
sheet. Brush with a mixture of 1 beaten egg
white, 1 tsp. water and 1/4 tsp. sugar. Bake
for 20-25 minutes or until golden brown. Brush
with melted butter.

DO AHEAD NOTES: Cook and freeze. Reheat by
steaming if steam-cooked originally. Steam
frozen buns for 1/2 hr to reheat. If baked,
thaw and wrap buns in foil or cover pan
with foil and reheat in slow oven for
1/2 hour.

COMMENTS:
A good filling should have some pork fat
mixed in with the lean meat. Most importantly,
Cha Siu Bow filling should be very juicy.
That's why Ms. Yee uses so much liquid in
the sauce mixture. By chilling the filling
thoroughly, the sauce, which is very thick,
adheres to the filling much better. Ideally,
when you make the barbecued pork, you should
try to save the pork drippings and use them as
part of the sauce mixture. Ms. Yee deliberately
leaves the center of the dough a bit thick because,
if you roll it out to an even thickness, the top
of the bun will ended up being too thin in
comparison to the bottom due to of the way the
dough is wrapped. In a pinch, you may use
frozen bread dough as a substitute.

However, frozen dough works best when baked. It
does not steam well.

Cha Sui Bao (Baked Barbecued Pork Buns)

2006-09-11T17:35:00.000+08:00

Yield: 20 Servings

Ingredients:
1 tbl Grated ginger
1 tbl Oyster sauce
1 tbl Hoisin sauce
1 tbl Dark soy sauce
2 tbl Sugar
3/4 cup Water
1 tbl Peanut or corn oil
1 cup Finely chopped onion
3 cup Cantonese barbecue pork, in 1/2-inch dice (about
1-lb.)
1 tbl Cornstarch mixed with 1 tablespoon water
1 tsp Sesame oil
2 x Egg yolks
2 tbl Water
1 tsp Sugar
Chinese Baked Sweet Bread Dough (recipe follows)
1 pkt Active dry yeast (1 tablespoon)
3 tbl Sugar
1 cup Warm milk (100 to 110)
1 x Egg
3/4 cup Vegetable oil
3 1/2 cup All-purpose flour, + more for dusting and kneading

Method:
Reheat in a 350 degree F. oven for 5 mins, or
microwave at high about 1 minute.

Prepare bread dough. Cut out twenty 3-inch squares
of parchment paper. Mix together ginger, oyster sauce,
hoisin, dark soy, sugar and water in a bowl.

Heat a wok over medium-high heat. Add oil. When hot,
add onion; stir-fry until soft. Don't brown. Add pork
and stir-fry 30 seconds. Pour in sauce mixture, bring
to a boil. Stir cornstarch/water into a smooth mixture.
Add to pork; cook, stirring until thick, about 15
seconds.Add sesame oil. Remove to bowl; refrigerate
until thoroughly chilled.

Cut dough in half. Form each half into a 12-inch long
log; cut into 10 pieces. Roll each piece into a 4-inch
circle. Roll outer inch of each circle 1/8-inch thin;
leave middle slightly thicker. If right-handed, place
a dough circle in palm of your left hand. Put a big
tablespoon of pork mixture in the ; middle; put left
thumb over the pork. With your right hand, bring up
edge and make a pleat in it. Rotate circle a little
and make a second pleat. As you make each pleat,
gently pull it up and around as if to enclose your
thumb. Continue rotating, pleating and pinching,
then gently twist into a spiral. Pinch to seal.
Place bun pleated side down on a parchment square.
Repeat with remaining dough and filling.

Put buns 1 1/2 inches apart on a baking sheet. Let
rise until doubled in size, 30 minutes to 1 hour.

Preheat oven to 350 degrees F. Beat egg yolks with
water and sugar; brush over buns. Bake 20 mins.

Makes 20 buns.

CHINESE BAKED SWEET BREAD DOUGH

Chinese bread dough is quite sweet compared with
Western breads (the further south you go in China,
the sweeter the dough becomes). Most Chinese breads
are steamed, which is why they look pale and uncooked
to the Western eye.

Put the yeast and 1 tablespoon of the sugar in a small
bowl. Add 1/4 cup of the warm milk. Let stand 5 mins,
then stir to dissolve. If should foam and bubble. If
it does not, discard and use a fresh package of yeast.
Stir in the egg, oil and remaining milk. Put the flour
and remaining sugar in the work bowl of a food
processor fitted with the metal blade. Process
2 seconds. With the machine running, pour the warm
milk mixture down the feed tube in a steady stream.
Process until it forms a rough ball. If ball is sticky
and wet, add a little more flour. Process a few
seconds longer, or until dough pulls away from the
sides of the bowl. Remove dough to a lightly
floured board.

Knead dough, dusting with flour to keep it from
sticking, until smooth and elastic, about 2 mins. Place
in a large oiled bowl, cover with plastic wrap and let
rise in a warm spot until doubled, about 1 hour.

Punch down dough and place on a lightly floured
surface. It is now ready to form into rolls,
buns or loaves.

Makes enough for 20 barbecued pork buns.

Moo Goo Gai Pan

2006-09-10T17:28:00.000+08:00

Moo Goo Gai Pan

Ingredient
3/4 lb. chicken breasts
1 c. fresh button mushrooms
1/2 c. canned bamboo shoots, sliced
1/2 c. canned water chestnuts, sliced
1 slice ginger, finely chopped
1 garlic clove, minced

Sauce
1 c. chicken stock*
1-2 T. oyster sauce
1/2 tsp. sugar
1 T. cornstarch (corn flour)

Seasonings
2 T. soy sauce
1 T. Rice wine or Dry Sherry
a few drops sesame oil
1 T. cornstarch (corn flour)

oil for stir-frying

Directions
Cut chicken breasts into strips. Add seasonings in the
order given, and marinate chicken for about 15 mins.
While chicken is marinating, prepare vegetables. Rinse
and slice bamboo shoots and water chestnuts. Slice
and chop ginger, and peel and mince garlic clove.
Prepare sauce ingredients and set aside.

Heat wok and add oil. Add the chicken and stir-fry,
until it changes color. Remove, and set aside. Add
1 T. oil. Add the garlic and ginger, and stir-fry
briefly. Add the mushrooms, and stir-fry for several
secs., then add bamboo shoots, and water chestnuts.
Stir-fry briefly. Give the sauce a quick restir,
then make a well in the middle of the wok, and add
sauce. Cook, stirring, until the sauce is thickened.
Return chicken to wok. Mix together, and serve hot.

*You can also use chicken broth. Just bring it to a
boil, add a bit of rice wine for flavor, and let it
simmer for about 5 mins. Another variation is to boil
the mushrooms in the chicken broth before stir-frying.

Double Cooked Pork - Hui Guo Rou

2006-09-10T17:25:00.000+08:00

Double Cooked Pork - Hui Guo Rou

Ingredient
1/2 lb. pork
1 leek
1 jalapeno pepper
1 small green pepper
1 small red pepper
1 T. chili paste
1 T. light soy sauce
2 T. cooking oil
1 tsp. salt

Cook pork in boiling water for 20 mins. While pork
is boiling, prepare vegetables. Remove the seeds from
the jalapeno pepper, and cut the leek, green and
red pepper into chunks. When pork has finished
boiling, remove, and let cool. Cut the pork into
thin matchbox slices. Add the salt to the pork pieces
with your fingers. Stir, and mix to make sure the
meat is coated.

Heat wok. When hot, add cooking oil. Stir-fry
vegetables, adding one at a time, leeks, green
peppers, and red peppers. Stir-fry, taking care
not to overcook. You don't want it mushy. Add
the chili paste and soy sauce, followed by the
pork slices. Blend and cook together for 1-2
mins. Serve hot.

Makes 3-4 servings

Five-Spice Shrimp Puffs

2006-09-08T17:07:00.000+08:00

Five-Spice Shrimp Puffs
Gingerroot and five-spice powder give these shrimp
appetizers an Asian flair.

Ingredients:
1 (12-oz.) can Pillsbury® Golden Layers® Refrigerated
Buttermilk Biscuits
20 uncooked deveined shelled medium shrimp, tail
shells removed
1 teaspoon Chinese five-spice powder
2 tablespoons hot chili sesame oil*
2 tablespoons dry sherry
6 oz. (1 1/2 cups) finely shredded Swiss cheese
3 tablespoons finely chopped green onions (3 medium)
1 tablespoon grated gingerroot
1 tablespoon finely chopped red bell pepper
1/4 teaspoon salt
1 clove garlic, minced
1/4 cup mayonnaise
1 teaspoon hot or regular chili sauce with garlic

Directions:
Heat oven to 400°F. Separate dough into 10 biscuits;
separate each evenly into 2 layers, making 20 dough
rounds. Press each round in bottom and up side of
ungreased nonstick miniature muffin cup, forming
1/4-inch rim above top of cup, using floured fingers if
necessary.In medium bowl, toss shrimp and five-spice
powder until coated. In 10-inch nonstick skillet, heat
oil over high heat until hot. Add shrimp; cook and
stir 1 minute. Add sherry; cook and stir an additional
min. Remove from heat. In small bowl, mix all
remaining ingredients. Spoon scant 1 tbsp mixture
into each dough-lined muffin cup; press in lightly.
Top each with 1 shrimp.

Bake at 400°F. for 10 to 15 minutes or until crust
is golden brown. Cool 5 minutes. Remove from
muffin cups. Serve warm. High Altitude Instructions:
Bake at 400°F. for 13 to 18 minutes.

Note:
*To substitute for hot chili sesame oil, use 2 tbsps
vegetable oil mixed with 1/2 teaspoon hot pepper sauce.

Spicy Chinese Chicken Tacos

2006-09-08T16:35:00.000+08:00

Spicy Chinese Chicken Tacos
Transform ordinary chicken breasts into a fiesta of
flavorful taco filling.

Ingredients:
12 white or yellow corn taco shells
3 boneless skinless chicken breast halves, cut
into thin bite-sized strips
1 teaspoon grated gingerroot
1 small garlic clove, minced
2 tablespoons soy sauce
1 tablespoon honey
1 large green onion, sliced
1/2 teaspoon crushed red pepper flakes
1 1/2 cups shredded lettuce

Directions:

Heat taco shells as directed on package.Meanwhile,
spray large nonstick skillet with nonstick cooking
spray. Heat over medium-high heat until hot. Add
chicken, gingerroot and garlic; cook and stir 3 to
5 minutes or until lightly browned. Reduce heat to
low. Add soy sauce, honey, onion and crushed red
pepper flakes; stir to coat. Cover; cook 5 mins or
until chicken is no longer pink in center, stirring
occasionally. Place about 1/4 cup chicken mixture
in each taco shell. Top each with lettuce.

Sweet Red Pepper Turkey Lo Mein

2006-09-07T16:44:00.000+08:00

Sweet Red Pepper Turkey Lo Mein
Turkey struts in a low fat lo mein Chinese meal.
Did you remember the fortune cookies?

Ingredients:
8 oz. uncooked lo mein noodles
1/2 cup chicken broth
1/2 cup purchased stir-fry sauce
1 tablespoon cornstarch
1 teaspoon grated lemon peel
1 tablespoon oil
3/4 lb. fresh turkey tenderloin, cut lengthwise
into 2-inch-wide strips, thinly sliced
1/8 teaspoon salt
2 cups Green Giant® Frozen Broccoli Cuts
2 medium red bell peppers, cut into 1-inch pieces
1 medium onion, sliced

Directions:
Cook noodles to desired doneness as directed on
package. Drain. Meanwhile, in small bowl, combine
broth, stir-fry sauce, cornstarch and lemon peel;
blend well. Set aside.

Heat oil in large skillet or wok over medium-high
heat until hot. Add turkey strips; sprinkle with
salt. Cook and stir 3 to 5 mins or until turkey
is no longer pink. Remove turkey from skillet;
cover to keep warm. Add broccoli, bell peppers
and onion to same skillet; cook and stir 4 to
5 mins or until vegetables are crisp-tender.
Return turkey to skillet. Stir cornstarch mixture
until smooth. Add to skillet; cook and stir
until sauce is bubbly and thickened. Serve over
noodles.

Seven-Layer Chinese Chicken Salad

2006-09-07T16:41:00.000+08:00

Seven-Layer Chinese Chicken Salad

Seven flavorful, crunchy layers are topped with
a zesty ginger-kissed dressing.

Ingredients:
Salad
5 cups shredded romaine lettuce
1 (3-oz.) pkg. oriental-flavor ramen noodle soup mix
2 cups diced cooked chicken
1 (11-oz.) can Green Giant® White Shoepeg Corn, drained
1 large tomato, diced
2 green onions, sliced
1/2 cup coarsely chopped unsalted dry-roasted
peanuts

Dressing
2 tablespoons sugar
1 teaspoon salt
3/4 teaspoon grated gingerroot
1/2 teaspoon pepper
1/4 cup oil
3 tablespoons vinegar

Directions:
Arrange lettuce in bottom of large (3-quart) clear glass
serving bowl. Discard seasoning packet from soup mix;
coarsely crush noodles. Layer noodles and all
remaining salad ingredients, in order listed, over
lettuce. In small jar with tight-fitting lid, combine
all dressing ingredients; shake until well blended. Pour
dressing over salad. Serve immediately.

Chinese Butterfly

2006-09-06T16:27:00.000+08:00

Chinese Butterfly

Yield: 6 servings

1 lb Ground ham
1/2 Stalk of celery finely diced
1/2 Head of cabbage finely diced
2 Finely diced onions
6 Egg
1/2 c Bread crumbs
6 To 8 fresh oysters
1/2 lb Pork sausage
1/4 c Soy sauce or to taste
6 Whole boneless skinless
-breasts of chicken
-butterflied
Paprika
Dried parsley
Radish or olive slices
-for garnish

Combine ham, celery, cabbage, mushrooms, onions,
eggs,bread crumbs, oysters, sausage and soy sauce
in large bowl. Divide the mixture in six equal
parts and mound each part evenly on each butterflied
chicken breast. Sprinkle paprika on top. Add dried
parsley and bake at 350 degrees until brown - 1 1/2
to 2 hours - or until juices run clear when center
is poked with a fork. Garnish with radish slices
or olive slices for a colorful butterfly look.
Cut in half to serve.

Fortune Cookies

2006-09-06T16:24:00.000+08:00

Fortune Cookies

1/4 cup flour
2 tablespoons sugar
1 tablespoon cornstarch
2 tablespoons oil
1 egg white
t tablespoon water
dash of salt

Prepare 8 fourtunes ahead of time. Sift together flour,
sugar, cornstarch and salt. Add oil and egg white;
stir until smooth. Add water and mix well. Make one
cookie at a time: Pour 1 tablespoon batter onto lightly
greased skillet, spreading batter to a 3 1/2 inch circle.
Cook over low heat until lightly browned. With wide
spatula, lift and turn; cook one more minute.
Working quickly, place cookie on a clean pot holder.
Place fortune in center; flold cookie in half and fold
again over edge of bowl. Cool.

Chinese Barbecued Pork

2006-09-06T12:25:00.000+08:00

Char Siew
This succulent meat is traditionally cooked hanging on
hooks inside a smoking barbecue oven. This easier and
faster method cooks the pork on a charcoal grill.

Char siew can be sliced and used as a garnish
over rice or noodles, or stir-fried with vegetables.

1/2 cup sugar
1 star anise
1 teaspoon cinnamon
1 teaspoon freshly ground white pepper
1/2 teaspoon sea salt
1/4 cup Chinese rice wine (Shaoxing) or dry vermouth
One 6-ounce can pineapple juice
1 tablespoon dark soy sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
2 pounds pork tenderloin, sliced lengthwise into
1 1/2-inch-wide strips
8 metal skewers
Vegetable oil spray

In a large zippered plastic bag, combine the sugar,
star anise, cinnamon, pepper, salt, wine, pineapple
juice, soy sauces, and sesame oil. Seal the bag and
shake to mix. Add the pork, seal and toss the bag
back and forth to coat the pork slices. Refrigerate
for at least 1 hour or, for best results, overnight.

Soak a handful of mesquite chips or cinnamon sticks
in a bowl of water. Heat the grill. While waiting
for the grill to get hot, remove the pork from
the refrigerator. Thread 4 to 5 pieces of pork
onto each skewer. Repeat with the remaining pork.
Transfer the remaining marinade to a bowl and set aside.

Rake the hot coals into a mound on one side of
the grill. Spray the pork generously with vegetable
oil and lay the skewers on the rack directly over the
hot coals. Sear the meat for a minute or two.

Baste with the marinade and turn the skewers over.
Repeat once or twice, or until the outside is
slightly charred. Baste with the marinade and
move the skewers to the empty side of the grill.

Sprinkle the soaked mesquite or cinnamon sticks
over the charcoal. Cover the grill and grill-smoke.
Be sure to open the air vents in the top of the
grill cover. Uncover the grill and baste the meat
every 3 minutes, until the pork is cooked through,
11 to 12 minutes in all. Cool for 5 minutes
before removing the pork from the skewers.
Slice into thin bite-sized pieces and serve.

Makes 8 skewers.

Wuxi Pork With Wine Sauce

2006-09-05T12:36:00.000+08:00

1 (2-lb) piece fresh pork belly (unsmoked bacon)
with skin and bones
2 (32-oz) bottles club soda
1 tablespoon vegetable oil
4 garlic cloves
3 (1- by 1/4-inch) slices fresh ginger, smashed
with flat side of a heavy knife
3 scallions, trimmed and smashed
2 cups Chinese white rice wine, Chinese
white rice cooking wine, or Japanese sake*
3 whole star anise
2 whole cloves
1 (2- by 2-inch) piece dried tangerine peel*
1/2 cup plus 3 tablespoons Chinese sweet
red rice wine, Chinese sweet
red rice cooking wine, or medium-dry Sherry*
2 to 3 tablespoons dark soy sauce (also known as superior)*
1 tablespoon cornstarch

Accompaniments: corn flan and onion and
orange marmalade

Special equipment: a 2-qt heatproof bowl, 9 to 10
inches wide; a 12-inch-wide steamer pot with insert

Cook pork:
Bring pork belly and club soda to a boil in a 4-quart
saucepan, then reduce heat and simmer, uncovered,
20 mins. Transfer pork to a cutting board and
discard liquid.

When pork is cool enough to handle, cut into 1-inch
(bone-in) pieces with a cleaver. Transfer to
heatproof bowl. Heat oil in a wok or medium skillet
over moderately high heat until hot but not smoking,
then stir-fry garlic, ginger, and scallions until
browned, about 2 minutes. Transfer to bowl with
pork and add white rice wine, star anise, cloves,
tangerine peel, 3 tablespoons red rice wine, and
2 tbsps soy sauce. (If using regular rice wine
instead of cooking wine, use 3 tablespoons soy sauce.)

Heat 2 to 3 inches of water in bottom of steamer pot
until simmering, then put bowl with pork mixture onto
steamer rack. Cover pot and steam until pork is very
tender and falling off bones, about 3 hours. Replenish
steamer pot by adding boiling water every hour as necessary.

Remove bowl from steamer and pour juices through a
fine sieve lined with dampened paper towels into a
1-quart saucepan. Discard bones, garlic, ginger,
scallions, star anise, tangerine peel, and cloves.
Set pork aside and keep warm, covered. (The turned
-off steamer is a good place, as it stays hot for
a while.)

Make wine sauce:
Skim fat from juices, then boil over moderately high
heat until reduced to about 1 cup, 15 to 20 minutes.
Whisk together cornstarch and remaining 1/2 cup red
rice wine in a small bowl until smooth, then whisk
into boiling juices. Reduce heat and simmer,
whisking frequently, until sauce is slightly
thickened, 2 to 3 minutes.

Serve pork over corn flan, drizzled with wine sauce
and topped with onion and orange marmalade.

Cooks' note:
• Pork and wine sauce can be cooked 1 day ahead. Cool
meat in sauce, uncovered, then chill, covered. Reheat
over low heat.

* Available at Asian markets and AsiaFoods.

Makes 6 servings.

Chinese Bistro Ribs

2006-09-05T12:30:00.000+08:00

4 teaspoons Chinese fermented black beans
4 garlic cloves, chopped
3 tablespoons finely chopped peeled fresh ginger
2 tablespoon finely chopped onion
2 Lapsang souchong tea bags (or Earl Grey tea)
2 1/2 cups boiling water
2 racks of baby back ribs (about 2 lb total), cut into ribs
3 tablespoons vegetable oil
1/4 cup soy sauce
1/4 cup medium-dry Sherry
4 teaspoons cider vinegar
1 tablespoon pure maple syrup (or brown sugar)

Rinse beans and soak in warm water to cover, changing
water once halfway through soaking, 30 mins total.
Drain beans and finely chop, then stir together
with garlic, ginger, and onion in a small bowl.

Pour boiling water over tea bags and brew 5 mins
(discard bags).

Pat ribs dry and heat oil in a 12-inch heavy
skillet over moderately high heat until hot but
not smoking, then brown ribs in 2 batches, turning
over, about 5 minutes per batch. Transfer to a bowl
as browned.

Pour off all but 1 tablespoon oil from skillet and
reduce heat to moderate. Add black bean mixture and
stir-fry 1 minute. Stir in tea, soy sauce, Sherry,
vinegar, and syrup, scraping up any brown bits from
bottom of skillet. Add ribs to sauce and simmer,
covered, stirring occasionally, until meat is tender,
about 1 hour. Remove lid and boil, stirring, until
almost all of sauce is evaporated and ribs are well
glazed, 10 to 15 mins.

Makes 6 hors d'oeuvre servings.

Oriental Chicken & Soba Noodle Salad With Ginger Peanut Dressing

2006-09-05T12:19:00.000+08:00

Oriental Chicken & Soba Noodle Salad With Ginger Peanut Dressing

1 pound baked or grilled chicken breast
meat shredded or cubed
6 ounces uncooked buck wheat soba noodles,
cooked al-dente w/o oil or salt
8 cups baby spinach or a mixture of
European baby greens that include spinach
½ cup grated carrot
½ cup shredded red bell pepper
1 8-oz can sliced water chestnuts, drained
1/3 cup chopped fresh cilantro
¼ cup chopped fresh basil – optional
4 green onions, trimmed and chopped or thinly sliced
2 tablespoons finely chopped dry roasted peanuts
lime wedges – optional
Ginger Peanut Dressing

Ingredients:
1/3 cup seasoned rice wine vinegar
1 1/2 tablespoons best quality peanut
butter (Adams, etc.)
1 tablespoon soy sauce
2 tablespoons brown sugar
2 tablespoons sweet rice wine
2 tablespoons lime juice
1 tablespoon fresh ginger root, minced
1 clove pressed or minced garlic
¼ to ½ teaspoon Chinese chili paste

Method:
Whisk dressing ingredients together in a large
bowl and set aside. Divide salad greens among
four plates or use one large plate or bowl for
all greens. In a separate medium size bowl gently
toss soba noodles together with, carrot, bell
pepper, water chestnuts and herbs. Divide among
four plates or top greens with mixture if using
a large bowl or plate. Top noodles with chicken
and green onions. Cover and chill or serve at
room temperature.

Before serving salad sprinkle each serving with
½ tablespoon chopped peanuts or top with chopped
peanuts and serve with Ginger Peanut Dressing
and lime wedges on the side.

Pan Fried Noodles - Chaau Min

2006-09-04T12:17:00.000+08:00

Pan Fried Noodles - Chaau Min

1 lb. thin egg noodles
peanut oil, for stir frying
1 T. ginger, minced
1/2 lb. cooked meat* see note
2 c. bean sprouts
1/4 c. green onions
2 T. soy sauce
1 T. sesame oil

Precook noodles.

Heat wok. Add peanut oil, and ginger. Stir fry
1 min., until oil is aromatic. Add meat,
bean sprouts, and green onion. Stir fry for 2 mins.

Add noodles, soy sauce, and sesame oil. Stir fry
3 mins., until heated through.

Note:
You can use chicken, BBQ pork, or thin slices of beef.

Barbecue Pork - Cha Siu

2006-09-04T12:16:00.000+08:00

Barbecue Pork - Cha Siu

1 lb. pork tenderloin, in 1 piece
1/4 c. chicken stock
1/4 c. soy sauce
1/4 c. brown bean sauce
2 T. Chinese cooking wine
2 T. garlic, finely chopped
6 drops red food coloring, optional

Mix stock, soy sauce, brown bean sauce,
cooking wine, chopped garlic, and food coloring.

Pour over pork. Marinate 3 hrs. at room temperature,
or overnight, in the refrigerator.

Preheat oven to 500. Place pork on rack over drip
pan in oven. Reduce heat to 350, and roast for 1 hr.

Spicy Chicken - Le Tze Gee

2006-09-04T12:15:00.000+08:00

Spicy Chicken - Le Tze Gee

1/2 c. oil
2 chicken breasts
1 T. Sherry
1 T. soy sauce
1 T. crn starch
1 can Bamboo shoots, diced
2 T. Hoison sauce
1/2 tsp. Red pepper, crushed
1 T. scallions, chopped
1 tsp. fresh ginger, grated

Bone chicken, and cube it. Mix Sherry,
soy sauce, and corn starch. Marinate
chicken in cornstarch mixture, for 15 mins.

Heat oil. Add chicken cornstarch mixture, and
stir-fry for 2 min. Remove chicken. Add bamboo
shoots, Hoison sauce, scallions, ginger, and
crushed red peppers. Stir well, then add chicken,
and serve.

Cabbage Wrapped Pork Rolls

2006-09-03T12:04:00.000+08:00

Cabbage Wrapped Pork Rolls

9 oz. boneless pork, lean and fat
1 tsp. salt. or to taste
1 tsp. scallions, chopped
9 oz. Chinese cabbage, bok choy
1/2 tsp. fresh ginger, chopped
2 egg whites
1/4 tsp. pepper
2 tsp. flour
4 T. cornstarch, corn flour, dissolved in 4 T. water
7 fl oz, meat or bone stock
1/4 tsp. MSG, optional

Mince the pork and mix with the scallions, ginger,
ground peppercorn, 3/4 tsp. of the salt, and the
dissolved cornstarch. Set aside.

Trim and discard the tough outer leaves of
the cabbage. Wash the tender inner leaves,
and blanche briefly in boiling water, removing
immediately. Drain, and let cool.

Mix the egg whites and flour into a batter. Spread
the inner side of each cabbage leaf thinly with
the batter, and then the filling. Roll the leaves
into cylinders, about 1" in diameter, and seal
the openings with the egg batter. Repeat until
all the filling has been used.

Place the rolls in heat-proof deep dish or tureen,
and steam over high heat for 15 mins. Remove,
and cool. Cut the rolls into 1" sections, and
steam again, until the pork is thoroughly cooked.

Heat the stock to boiling.Add the MSG, optional, and
the remaining 1/4 tsp. salt. Pour the stock over the
cabbage rolls, and serve.

Shredded Pork

2006-09-03T12:00:00.000+08:00

Shredded Pork

5 oz. boneless pork fillet
3/4 oz. pickled chili pepper
1/4 tsp. salt, or to taste
1 T. soy sauce
2 tsp. rice wine
4 tsp. cornstarch, corn flour
4 T. vegetable oil
2 tsp. rice vinegar
4 1/2 tsp. sugar
2 tsp. scallion, chopped
1 tsp. fresh ginger, chopped
1 T. garlic, chopped
1/2 tsp. pepper
1/4 tsp. MSG, optional

Cut the pork and chili pepper into slivers. Set
the peppers aside.

Mix the pork with the salt, and 1 tsp. each of the
soy sauce and rice wine. Mix with 1 1/2 tsp. of the
cornstarch and a few drops of oil, and stir to coat.

Mix 2 tsp. of the soy sauce, vinegar, sugar, the
remaining 2 1/3 tsp. of cornstarch, the remaining
1 tsp. of rice wine, scallions, ginger, garlic,
pepper, and MSG into a sauce. Set aside.

Heat the oil in a wok to very hot. Add the pork
slivers and peppers, and stir-fry until the pork is
cooked through. Add the sauce, the stir-fry about
30 secs., or until blended, and thickened. Remove,
and serve.

Pork Chop Suey

2006-09-03T11:07:00.000+08:00

Pork Chop Suey

1 lb. pork, don't use pork chops, as they are too dry
2 small bunches bok choy, can substitute broccoli, if
desired
1/2 c. bamboo shoots, rinsed
1/2 lb. fresh mushrooms, washed, and patted dry
with a paper towel
1/2 c. water chestnuts, fresh, if possible
1 lg. green pepper
2 stalks celery
1 onion
1/2 lb. snow peas, optional

Seasoning for pork:
1 tsp. soy sauce
1-2 tsp. oyster sauce
1 tsp. salt, to taste
under 1 tsp. cornstarch, corn flour

Sauce
4 T. water
1 tsp. oyster sauce
3/4-1 tsp. cornstarch, corn flour
oil, for stir-frying

Cut the pork into thin strips. Add seasonings to pork,
adding the cornstarch last. Marinate the pork for
10-15 mins. While pork is marinating, prepare
vegetables, and sauce.

For Sauce:
Mix the sauce ingredients, and set aside.

For vegetables:
Cut bamboo shoots into thin strips. Slice the
mushrooms and water chestnuts. Cut the green pepper
in half, remove the seeds, and slice diagonally.

For the bok choy, separate each stalk and leaves. Cut
the stalk diagonally, and cut the leaves across. Cut
the celery diagonally. Cut the onion in half, peel,
and slice thinly.

Place the vegetables on a lg. tray, being careful to
keep each group separate (include the bok choy stalks
and leaves), and set aside.

Heat wok and add oil. When oil is ready, add the pork.
Stir-fry pork until redness is gone. Remove, and set aside.

Reheat wok and add more oil. When oil is ready, stir
-fry each of the vegetables. The order doesn't matter,
but you can stir-fry the onions and celery together,
(if desired you can cook these with the pork), and the
green pepper and snow peas together.

When cooking the bok choy, add the stalk first. Add salt
to taste, while stir-frying each group of vegetables. Add
water, and cover wok while cooking bok choy, as it
doesn't contain much moisture. Reheat wok, and add oil.

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

Serve hot.

Makes 4-6 servings

Pork And Bamboo Shoots

2006-09-02T11:52:00.000+08:00

Pork And Bamboo Shoots

2 lb. lean pork
1/4 c. soy sauce
1 T. Sherry
1 tsp. brown sugar
1 tsp. ground ginger
1 litre water
4 oz. bamboo shoots

Cut the pork into small cubes.Mix the soy sauce,
Sherry, sugar, and ginger together. Add to the
pork, toss well, and leave for 10 mins.

Put pork and flavorings in a lg. pan. Add the
water, and gently bring to a boil. Cover, and simmer
for 1 hr. Drain bamboo shoots, and shred finely.
Add to the pan, and simmer for 10 mins.

If you like, the liquid may be thickened with
1 T. cornstarch, mixed with a little cold water.

Five Spice Flavored Spareribs

2006-09-02T11:43:00.000+08:00

Five Spice Flavored Spareribs

1 lb. pork spareribs
1 T. fresh ginger, chopped
3 1/2 T. soy sauce
1 tsp. rice wine
2 c. vegetable oil, for deep-frying
3 fennel seeds
2 1/2 T. sugar
5 tsp. rice vinegar
1/4 tsp. brown sugar
1 tsp. salt, or to taste
1/2 oz. scallions, chopped

Wash the spareribs, and chop into 1 1/4" long
pieces. Soak in cold water to cover, for 5 mins.
Remove, and drain. Marinate in a little soy sauce,
for 15 mins. Drain, dry well, and rub with sugar,
and set aside.

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

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

Chinese Tuna Steaks On The Grill

2006-09-01T16:30:00.000+08:00

Chinese Tuna Steaks On The Grill

Yield: 4 servings

1 Tuna steak
1 ts Salt
1 ts Finely chopped ginger root
1/4 ts White pepper
1 ts Cornstarch
2 tb Salted black beans
4 Green onions with tops
2 ts Green chilies
1 tb Cornstarch
1 tb Water
1 ts Sugar
2 tb Peanut oil
1 tb Peanut oil
2 ts Finely minced garlic
1 c Chicken broth (or fish
Stock)
Spinach or red-leaf lettuce
Leaves

Pat fish dry w. paper towels. Mix salt, ginger &
pepper. Coat both sides of fish with mixture and
rub 1 tsp. cornstarch on both sides of fish. Cover
& refrigerate 30 minutes.

Place black beans in bowl and cover with warm water.
Stir about 2 minutes. Remove and drain. Discard water.
Partially pulverize beans. Cut 3 of green onions on
diagonal into 1 inch pieces, remaining one into thin
slices (strings). Remove seeds and membranes from
chilies. Cut chilies into very thin slices. Mix 1 Tbs
cornstarch, water and sugar.

[If grilled fish is preferred, grill on charcoal about
4-5 minutes each side or 10 minutes per inch of
thickness, not too close to coals - otherwise fry in
wok]

Heat wok until hot & add 2 Tbs oil, tilting to coat
sides. Fry fish 2 minutes or until brown, turning
once. Reduce heat to low, cover and simmer
10 minutes turning after 3 minutes. Uncover
& remove from wok. Bring wok back up to very hot
over high heat. Add 1 Tbs oil, tilt & coat. Add black
beans, chilies, garlic & green onion pieces & stir
fry all for 1 minute. Add broth/stock and heat to
boiling. Stir in cornstarch/sugar water mixture,
stir cooking until thickened. Add fish steaks turning
to coat with sauce. Heat 2 minutes. Line platter with
spinach/lettuce leaves, place fish on bed and
garnish top with green onion slivers.

Chinese Beef Kebabs

2006-08-17T18:01:00.000+08:00

Chinese Beef Kebabs

Yield: 6

Ingredients:
750 gm steak (rump or sirloin)
1/4 cup oyster sauce
2 tsp oil
2 tsp soy sauce
1 clv garlic, crushed
2 x spring onions, chopped
1/4 tsp sugar
50 gm button mushrooms
220 gm can water chestnuts.
3 x spring onions, cut into 2 cm pieces

Method:
Trim excess fat from meat and cut into cubes.
Combine the oyster sauce, oil, soy sauce, garlic,
chopped spring onions, and sugar into a large bowl.

Add the beef and mushrooms (which have been wiped
and left whole).Cover and marinate for at least
2 hours.

Thread the meat, mushrooms, water chestnuts
and pieces of spring onions alternately onto
skewers. Cook over hot coals brushing with
the marinade until cooked.

NOTE:
Use thin skewers for these kebabs as thick
skewers tend to split the water chestnuts.

Asian Fajitas (beef pancake)

2006-08-09T17:17:00.000+08:00

Asian Fajitas
In this variation on Chinese mu-shu, flour tortillas
make an easy substitute for the traditional pancakes.

Ingredients:
1 tablespoon oil
1 lb. boneless beef sirloin steak, cut into thin
bite-sized strips
1/4 teaspoon salt
2 garlic cloves, minced
1 jalapeño chile, seeded, chopped
8 oz. (2 to 3 large stalks) bok choy, thinly
sliced (5 cups)
1 medium green bell pepper, cut into thin strips
1/4 cup hoisin sauce
8 (6-inch) flour tortillas

Directions:
Heat oil in 12-inch skillet or wok over medium-high
heat until hot. Add beef strips, salt, garlic and
chile; cook and stir 3 to 5 mins or until beef is
browned and of desired doneness. Remove beef from
skillet; cover to keep warm. In same skillet, combine
bok choy and bell pepper; cover and cook 4to 6 mins
or until vegetables are crisp-tender, stirring
occasionally. Return beef to skillet. Add hoisin sauce;
cook and stir 1 minute or until thoroughly heated.
Meanwhile, heat tortillas as directed on package.

To serve, spoon about 1/2 cup beef mixture down
center of each warm tortilla. Fold or roll up
each tortilla.

Warm Beef & Veggie Salad With Sesame Dressing

2006-08-09T17:12:00.000+08:00

Warm Beef & Veggie Salad With Sesame Dressing

Ingredients:
Dressing
3 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon rice wine vinegar
1 teaspoon grated gingerroot
1 garlic clove, minced
1/8 teaspoon crushed red pepper flakes, if desired

Salad
1 lb. boneless beef top sirloin
steak (3/4 inch thick)
1/2 to 1 teaspoon garlic salt
1 (1-lb.) pkg. Green Giant Select® Frozen Broccoli,
Carrots & Water Chestnuts
4 cups shredded Chinese (napa) cabbage or lettuce

Garnish
2 tablespoons sesame seed, toasted*
1/4 cup thinly sliced green onions

Directions:
In small bowl, combine all dressing ingredients; blend
well. Sprinkle steak with garlic salt. Place on broiler
pan. Broil 4 to 6 inches from heat for 12 to 16 mins or
until of desired doneness, turning once. Meanwhile,
prepare frozen vegetables according to package
directions; drain. Line large serving platter with
cabbage. Cut steak diagonally into 2x1/4-inch slices.
In large bowl, combine steak and vegetables. Pour
dressing over steak and vegetables; toss to combine.
Spoon mixture over cabbage; sprinkle with sesame
seed and onions.

Tips:
* To toast sesame seed, spread in baking pan; bake
at 375°F. for 3 to 5 mins or until light golden brown,
stirring occasionally. Or, spread in small skillet; stir
over medium heat for about 5 mins or until light golden brown.

Szechuan Beef Fried Rice

2006-08-08T17:05:00.000+08:00

Szechuan Beef Fried Rice
Bring out the chopsticks, and slowly savor every
morsel of Chinese cuisine.

Ingredients:
1 cup uncooked regular long-grain white rice
2 cups water
1 tablespoon oil
1 lb. beef flank steak, cut into thin bite
-sized strips
3/4 cup Green Giant® Frozen Sweet Peas
1/2 cup chopped carrot
1/4 cup sliced green onions (1/4 to 1/2-inch pieces)
1/3 cup purchased Szechuan stir-fry sauce
1/2 cup chopped peanuts

Directions:
Cook rice in water as directed on package. Meanwhile,
heat oil in large skillet over medium-high heat until
hot. Add beef; cook and stir until browned. Add peas
and carrot; cook and stir 4 to 5 minutes or until
vegetables are tender. Stir in cooked rice, onions
and stir-fry sauce. Reduce heat to medium-low; cook
5 mins or until thoroughly heated, stirring occasionally.
Sprinkle with peanuts.

Five-Spice Beef and Vegetables

2006-08-08T16:48:00.000+08:00

Five-Spice Beef and Vegetables

Garlic, soy sauce and Chinese five-spice powder
provide a delicious combination of seasonings for
this Asian-inspired dish.

Ingredients:
1 1/3 cups uncooked regular long-grain white rice
2 2/3 cups water
3/4 lb. boneless beef sirloin steak, cut into thin bite-sized strips
1 teaspoon sugar
1/2 teaspoon Chinese five-spice powder
2 tablespoons soy sauce
2 garlic cloves, minced
1 tablespoon oil
1 cup diagonally sliced celery
1 medium carrot, thinly sliced
1 small onion, cut into thin wedges
1/2 cup beef broth
2 teaspoons cornstarch
1 cup julienne-cut (2x1/4x1/4-inch) peeled cucumber
1 medium tomato, cut into 12 wedges

Directions:
Cook rice in water as directed on package. Meanwhile,
in medium bowl, combine beef strips, sugar, five-spice
powder, soy sauce and garlic; mix well. Let stand at
room temperature for 10 minutes to marinate.

Heat oil in large skillet or wok over medium-high heat
until hot. Add beef with marinade; cook and stir 3 to
5 mins or until beef is browned and of desired
doneness. Remove beef from skillet; cover to keep
warm. Reduce heat to medium. Add celery, carrot
and onion to same skillet; cook and stir 5 to 7 mins
or until crisp-tender. In small bowl, combine broth
and cornstarch; blend well. Add broth mixture and
cucumber to skillet; cook and stir until sauce is bubbly
and thickened. Stir in tomato and beef; cook until
thoroughly heated. Serve over rice.

Black Pepper Steak

2006-08-05T12:08:00.000+08:00

Black Pepper Steak

1 1/2 lbs. eye of the round fillet, in 1 piece
2 onions, sliced
1/2 tsp. sesame oil
2 T. Dry Sherry
2 tsp. sugar
2 tsp. fresh ginger, grated
1 T. dark soy sauce
2 T. whole black peppercorns, crushed

Cut steak into thin slices, and combine with onions,
sesame oil, Sherry, sugar, ginger, and soy sauce in bowl.

Cover, and let marinate several hrs, or refrigerate
overnight. Stir peppercorns through steak mixture. Stir
-fry steak and onions in a wok, over high heat, until
steak is cooked to your liking.

Pepper Steak

2006-08-04T11:05:00.000+08:00

Pepper Steak

1 lb. flank steak, diagonally sliced

Marinade
1/4 c. soy sauce
2 T. Dry Sherry
1 tsp. sugar
2 tsp. cornstarch, corn flour
1/4 c. water
2 T. oil
4 cloves garlic, chopped
2 tsp. ginger root, peeled, and grated
2 scallions, chopped
2 T. oil
1 lg. onion
2 green peppers, sliced

Marinate steak for 15 mins., or more. Add oil to
hot wok.Swirl and stir fry garlic, ginger, and
scallions for 30 secs. With slotted spoon, reserving
the marinade, add half the steak, and stir fry for
3 mins. Remove, and set aside. Repeat with remaining
steak. Add oil and stir fry onion and green
peppers for 2 mins. Push vegetables to sides of
wok. Add marinade to center of wok, and stir
until thickened, and bubbly. Blend in vegetables,
add steak, and heat thoroughly.

Sauteed Beef Strips

2006-08-03T11:48:00.000+08:00

Sauteed Beef Strips

1 lb. beef fillet, or boneless sirloin
2 tsp. salt, or to taste
1/2 tsp. garlic, chopped
1 T. soy sauce
1 tsp. ground roasted sesame seed
1/2 tsp. fresh ginger, chopped
2 eggs
1/2 tsp. sesame oil
3 tsp. flour
5-6 scallions, white part only
2 c. vegetable oil, for deep-frying
1/4 tsp. powdered hot red chili
1/2 tsp. MSG, optional
1/4 tsp. vinegar

Wash the beef, and cut into 2x1x1/8" slices. Marinate
with 1 tsp. of the soy sauce, the ginger, 1/4 tsp.
of the MSG, optional, and the sesame oil, for 10 mins.

Cut the scallions in half crosswise, then quarter
each lengthwise into 4 strips. Set aside.

Make a dipping sauce by mixing together the
remaining 2 tsp. soy sauce, and 1/4 tsp. MSG,
the chili powder, vinegar, ginger, garlic,
and sesame seeds.

Beat the eggs. Add the flour, and enough water to
make a paste. String the beef strips and scallion,
alternating, on bamboo or metal skewers. Coat with
the egg paste.

Heat the oil in a pan to moderately hot, about 230F,
and fry beef in a little oil, on both sides, until golden
-brown. Remove, drain, and serve with the sauce.

Beef Chop Suey

2006-08-02T11:15:00.000+08:00

Beef Chop Suey

1 lb. beef
2 small bunches bok choy, can substitute
broccoli, if desired
1/2 c. bamboo shoots, rinsed
1/2 lb. fresh mushrooms, washed, and patted dry
with a paper towel
1/2 c. water chestnuts, fresh, if possible
1 lg. green pepper
2 stalks celery
1 onion
1/2 lb. snow peas, optional

Seasoning for beef:
1 tsp. soy sauce
1-2 tsp. oyster sauce
1 tsp. salt, to taste
under 1 tsp. cornstarch, corn flour

Sauce
4 T. water
1 tsp. oyster sauce
3/4-1 tsp. cornstarch, corn flour
oil, for stir-frying

Cut the beef into thin strips. Add seasonings to beef,
adding the cornstarch last. Marinate the beef for
10-15 mins. While beef is marinating, prepare
vegetables, and sauce.

For Sauce:
Mix the sauce ingredients, and set aside.

For vegetables:
Cut bamboo shoots into thin strips. Slice the
mushrooms and water chestnuts. Cut the green
pepper in half, remove the seeds, and slice
diagonally. For the bok choy, separate each stalk
and leaves. Cut the stalk diagonally, and cut the
leaves across. Cut the celery diagonally. Cut
the onion in half, peel, and slice thinly. Place
the vegetables on a lg. tray, being careful to
keep each group separate (include the bok choy stalks
and leaves), and set aside.

Heat wok and add oil. When oil is ready, add the pork.
Stir-fry pork until redness is gone. Remove, and set aside.

Reheat wok and add more oil. When oil is ready, stir-
fry each of the vegetables. The order doesn't matter,
but you can stir-fry the onions and celery together,
(if desired you can cook these with the pork), and the
green pepper and snow peas together. When cooking
the bok choy, add the stalk first. Add salt to taste,
while stir-frying each group of vegetables. Add water,
and cover wok while cooking bok choy, as it doesn't
contain much moisture.

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

Makes 4-6 servings

Honey Sesame Tenderloin

2006-08-01T10:58:00.000+08:00

Honey Sesame Tenderloin

1/2 c. soy sauce
2 cloves garlic, minced
1 T. fresh ginger, grated or 1 tsp. dry ginger
1 T. sesame oil
1 lb. boneless pork tenderloin chops, whole
1/4 c. honey
2 T. brown sugar
1/4 c. sesame seeds

Combine first 4 ingredients in a bowl. Place
tenderloin in a heavy plastic bag, and pour soy
sauce over, to coat. Secure bag tightly.Marinate
2 hrs. at room temperature, or overnight in
refrigerator.

Preheat oven to 400.

Remove pork from marinade, and pat dry. Discard
marinade. Mix together honey and brown sugar in a
shallow plate. Place sesame seeds on a separate
shallow plate. Roll pork in honey mixture, coating well,
then roll in sesame seeds. Place tenderloin in a shallow
roasting pan, and roast about 25 mins.per 1 lb., until
a meat thermometer reads 160°F. Remove to a serving
platter, and slice thinly.

If you wish to freeze cooked meat:
Cool quickly in refrigerator, to retain freshness.

Leave meat whole, or slice, and place the amounts
you will use at one time in freezer/oven-proof
containers, or on sheets of aluminum foil.
Seal tightly.

If using foil, wrap and fold edges to seal and
place on a flat baking sheet (to preserve shape),
and place in freezer until frozen. Remove baking
sheet, and place pkg. where you wish in the freezer.
Freeze up to 6 months.

To reheat:
Preheat oven to 350.

Place meat in oven, and bake until hot. USDA
recommends reheating meats to 165°F to destroy
any bacteria.

Steamed Dang Gui Chicken

2006-07-15T20:37:00.000+08:00

Steamed Dang Gui Chicken

Ingredient
1 kampung chicken
3 slices dang gui, cut into small pieces
1 tbsp qizi,
1 tsp salt
5 slices ginger
2 stalks spring onion
1 tbsp rice wine
300 ml boiling water

Method
1. Blanch chicken in boiling water for 5 mins, Dish up and drain dry.

2. Stuff dang gui, qi zi, sliced ginger and spring onion stuff into chicken stomach. Place chicken into a double-boiler pour in boiling water.

3. Steam at high head for 3 hours or until the chicken is tender.

Mandarin Chicken

2006-07-12T18:04:00.000+08:00

Mandarin Chicken

2 whole chicken breasts, boned, and skinned
3 T. butter
1 1/2 c. mushrooms, sliced
2 tsp. flour
2/3 c. water
1/4 c. frozen orange juice concentrate, thawed
2 pkt. instant chicken broth and seasoning mix
11 oz. can Mandarin orange sections
1/2 c. green onions, thinly sliced
cooked rice

Directions
In a lg. skillet, brown chicken in butter, and set
aside.In the same skillet, cook mushrooms over high
heat, until liquid evaporates, about 1-2 mins. Remove
from heat. Sprinkle mushrooms with flour, and stir
fry quickly to combine. Gradually stir in water. Add
orange juice and dry seasoning mix. Heat to boiling,
stirring constantly. Reduce heat, add chicken,
and simmer about 3 mins. Add orange sections,
and sprinkle with green onions. Serve over a bed
of rice.

Szechuan Chicken

2006-07-10T17:32:00.000+08:00

Szechuan Chicken

Ingredient
3-4 chicken breasts, skinned, and boned
2 egg whites
2 T. cornstarch (corn flour)

Sauce
2 T. Sherry
1 T. barbeque sauce
2 T. sesame oil
1 T. soy sauce
2 T. brown sugar
1/4 tsp. cayenne pepper
1/2-1 tsp. dried chilies, crushed
1 T. ginger, minced

4 carrots, cut into thin strips
3 green onions, chopped
1/2 red pepper, sliced
1/2 green pepper, sliced

Directions
Partially freeze chicken breasts. Cut into strips.
Combine sauce ingredients, and set aside. Mix
together egg whites and cornstarch. Coat
chicken in cornstarch mixture. Heat wok. Fry
chicken strips in oil, until they turn white. Add
1 T. of oil to wok. Add vegetables, and stir-fry
for 30 secs. Add sauce to vegetables. When boiling,
add chicken. Stir-fry 1-2 mins. Serve with rice.

Asian Sesame Chicken Salad

2006-07-09T17:21:00.000+08:00

Asian Sesame Chicken Salad
Chicken breasts tour the East in this crunchy salad.

Ingredients:
2 teaspoons sesame seed
1 tablespoon oil
1 medium green bell pepper, cut into bite-sized strips
1 small red bell pepper, cut into bite-sized strips
1 1/2 lb. boneless skinless chicken breast halves, cut
into 3/4-inch pieces
1/4 cup rice vinegar
2 tablespoons sugar
1 tablespoon soy sauce
1 teaspoon grated gingerroot
1/4 teaspoon Asian sesame oil
5 cups thinly sliced Chinese (napa) cabbage
1 cup halved fresh snow pea pods (about 4 oz.)

Directions:
Cook sesame seed in large nonstick skillet or wok over
medium-high heat for 3 to 4 minutes or until light
golden brown, stirring occasionally. Remove seed from
skillet; set aside. Heat oil in same skillet over medium
heat until hot. Add bell peppers; cook and stir 2 to
3 mins or until crisp-tender. Remove peppers from
skillet; set aside. Add chicken pieces to same skillet;
cook and stir 4 to 6 mins or until no longer pink. Add
vinegar, sugar, soy sauce, gingerroot and sesame oil;
cook and stir until thoroughly heated and bubbly.
Remove from heat. In large serving bowl, combine
cabbage and pea pods. Add chicken mixture, bell
peppers and sesame seed; toss gently to coat.

Easy Chinese Chicken

2006-07-07T16:38:00.000+08:00

Easy Chinese Chicken

Frozen cut broccoli and fresh bean sprouts
streamline prep for a tasty stir-fry served over
rice noodles.

Ingredients:
1 (6-oz.) pkg. uncooked rice noodles
2 teaspoons light sesame or vegetable oil
4 boneless skinless chicken breast halves, cut
into thin bite-sized strips
2 cups fresh bean sprouts
1 (9-oz.) pkg. Green Giant® Frozen Cut Broccoli, thawed, drained
1 (8-oz.) can bamboo shoots, drained
1/2 cup water
2 tablespoons soy sauce
4 teaspoons cornstarch
1 teaspoon sugar
1/2 teaspoon chicken-flavor instant bouillon

Directions:
Cook noodles to desired doneness as directed on
package. Drain; cover to keep warm. Meanwhile, heat
oil in large skillet over medium-high heat until
hot. Add chicken; cook 3 to 6 minutes or until
chicken is no longer pink. Add bean sprouts, broccoli
and bamboo shoots; cook and stir about 5 minutes or
until vegetables are tender.

In small bowl, combine water, soy sauce, cornstarch,
sugar and bouillon; blend well. Stir into chicken
mixture; cook and stir until thick and bubbly. Serve
chicken over hot cooked noodles.

Pepper Chicken

2006-07-03T12:13:00.000+08:00

Pepper Chicken

3 T. vegetable oil
1 T. soy sauce
1 clove garlic, minced
1 1/2" ginger root slice, chopped
1 tsp. cornstarch
3 boneless skinless chicken breasts, cut in 1/2" strips
2 bell peppers, sliced
3 celery stalks, sliced
1/3 c. green onions, chopped
3/4 c. water
1/2 tsp. sugar
2 T. soy sauce
2 tsp. cornstarch
1 tsp. sesame oil
1 T. rice wine

In a med. bowl, combine 1 T. vegetable oil, soy sauce,
garlic, ginger root, and cornstarch. Toss chicken in
sauce to coat, and marinate 30 mins.

In a wok, heat remaining 2 T. oil, and cook peppers
and celery over high heat, stirring frequently,
until softened. Add green onions, and cook 2 mins.
more. Remove vegetables from wok.

Drain chicken. and pat dry with a paper towel. Add
chicken to wok, and stir fry until chicken is done,
about 3 mins. Mix remaining ingredients together
in a small bowl. Add to chicken with vegetables,
and simmer 3 mins.