-
.
Foreword When we photographed the 8 to 12 year old children cooking for our book, 'First Steps in Chinese Cooking', 1 discovered that they were very keen la learn how to cook Chinese dishes. Surprisingly, they enjoycd cating the food they had cooked, even though sorne of the dishes contained ingredients that they nonnally disliked. There are certain types of food that mûst children particularly enjay eating, 5uch as, eggs, lomaloes, chicken d rumsticks and crueken wings . Many mothers have complained to me that their children refused to eat certain things 5uch as onions ('tao smelly'), carrots ('strange flavour'), cucumber ('tastelcss') and plain rice ('lCO boring') . Most children also have a strong dislike for caogee, although il is good for them .1 have seen mothers chasing their children around the dining room and then resorting to bribery or threats in order to force them to eat their food. If we think about this phenomenon, we realize that it is because most adults neither explore their children's mentality and psychology, nor find out their likes and dislikes.Mothers usually insist that their children eal the kind of food that they believeto be healthy and good for them, whether the children like il or not. Unfortunately, mothers seldom take the time to invent dishes that their children enjoy. With more imaginative cooking, it is possible to transform the type of food that children dislike into delicious meals that they enjoy. Take the carrot, for example, which many children and sorne adults find unpalatable, even though it is very nutritious. By mashing the carrot into a purée and making a cake or chowder out of il, or slicing and braising it with other more acceptable ingredients, many people will happily eat the dish without complaint. There are also many ways to cook a rice rush, so il is unnecessary to force childten to eat plain rice with other Chinese dishes. Children tend to enjoy mixing rice with sauces and other ingredients, that is why dishes such as 'Rice with Tomato and Chicken' is a popular dish with them. Black Beau Sauce and Hot and Sour Sauce also tend to be favourites.
ln this book, 'More Steps in Chinese Cooking', 1 have invented and improved many recipes that children will enjoy both cooking and eatîng. If you find that you cannot obtain sorne of the vital ingredienlS outside Hong Kong, please write to our mail order department and we will purchase the ingredients for you. Most Chinese dry ingredients can he sent abroad via surface mail.
Readers are welcome to write and let us know what their children like to eal, so that we can develop more recipes to satisfy their needs. .... .
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General Kitchen
Rules
1.
An adult must be present al all limes when children are cooking. Il is a good idea for the adult LO light the stove and to remove the utensils from the steve if they are too heavy for the children LO lift.
2.
Remember to keep your hands c1ean and wear an aprcn while yOll are cooking.
3.
Read the first few pages of this cookery book and familiarise yourself with the ingredients, seasoning and utensils before yOll begin cooking.
4.
Read the recipe once from beginning to end berore you start cooking to make sure yOll have everything yOll need.
5.
Weigh the ingredients carefully, especially for the dim sum and dessert recipes.
6.
When measuring teaspoons, tablespoons and cups in this cookery book, fiU the spoon or cup and level off with a chopstick or the back of a knife.
7.
Instead of using a Chinese cleaver. yOll may use a small knife for cutting up ingredients.
8.
Use oven proof dishes in the oven or steamer and put them on heat-resistant surfaces afterwards.
9.
The water must be boiling·before you put the dish in the steamer for steaming. The second tier of the steamer should be used for steaming to prevent the water from boiling over and spilling into the dish.
10.
Preheat the oven to the right temperature about 15 minutes before use.
Il. Âlways usean oven cloth or glove to remove hot things from theoven or stove. A wok handle can get very hot during cooking. 12. Do not just rely on your memory to check the time, always use a limer. ]3. Wash those utensils which only need rinsing while you are waiting for the dish to cook. Keep greasy pots and plates on one side 10 be cleaned after the meal.
]4. Remember to clean everything after you have finished and return all used items to their proper places in the kitchen.
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Content Baked Chicken Wings with Parsley ....... .. ......... 6
Chicken:
.
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Braisee! Chicken Wings with Pineapple ..... . . . . ...... 8 .
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Chicken Thighs in Tangy Sauce
llliit:l,i)#'M
.
. . . . . . . . . . . . . . . . . . .. JO
Diced Chicken with Mixed Fruit . ... . .......... .. ... 12 l/.jt!!U�i/'<. Diced Chicken with Tomato Ketchup. . . . . . . .. . .... .. 14 .
��yt�T
Shredded Chicken in Sesame Sauce . . . . . . . . . . . ....... 16
Ki. JAl -'f-jjIf#,
Spiey Chicken Wings . .... .. . . ... ... . . .. . .. .. .... .. 18
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POrk: �
Braise
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•
.
•
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Sliced Pork in Lemon Sauce . . .. . . . . .......... ..... Illi;!� i
.
Beef: "*
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Ox
Tongue in Tomato Sauce
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Seafood: ;1i�
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. .
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•
26 28 30 32
. .. . . . . . .. . .. . . .. 34
Satay Beef . .. . . . . . . . . .. . . ... . . . . . . . .... .... . . . . .. 36 4-i
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Mackerel Steaks in Tomato Sauce . . . . . . . .. . . .. ... .. 42 .
'" '" .... �.F., .... " Nij iij'->?P
Shallow Fried FIsh Fillets in Blackbean Sauce.. .. .
'Â.it#.\l#p
.
.
.
.
.
44
Smoked Mini Pomfrets . . . . ...... ........ . . .. ... . .. 46 i!.�t :I!!l �.il>,
4
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Spicy Cuttle Fish .. ...... .. . .. . . ..... . ........ .... 48
Eggs:
Baked Quails' Eggs with Sluimps and Vegetables
.
.
.
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.
.
52
J.-,*;Ifo}�1-
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Scrambled Eggs with Sluimps . ..... .. ..... .... . . ... 56
it1-�1'"
Smoked Quails' Eggs. . .. . .. . . ...... ... . .... . . ... .. 58
Vegetables:
Jm*
J1(tJ:, r.1I;1.
.
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.
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.
. .
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.
.
.
.
Assorted Mushrooms with Green Vegetables
a+ fRh.=..M;
Braised Mushrooms with Dried Scallops
.I!>{U\.'tM;
.
.
.
.. . .
.
.
.
60
.
62
Deep Fried Eggplant Sandwiches. .. . . .. . .. . ... . ... . . 64
t1.��
Eggplants in Hot Broadbean Sauce. .. ..... .. . . .. .. . 66 .
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•
Red Cabbage Rolls in White Sauce. . . ..... . . ..... .. . 68 •
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Vegetables in Cream Sauce. . . .. . ..... .. . . . .. ... . ... 70
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Riee and Noodles: Chopsticks Fried Rice . . .. .. . .. ................... 72 -A-�:J:H" *'1DiN .
Instant Noodles with Assorted Meat and Vegetables
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Rice with Chicken and Tomatoes . Rice with Scallops and Diced Pork
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Seafood Vermicelli in Soup
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.. . . . . . . .. . ... ... 78
. .... . ..... ... ...... .. . 80 .
.
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Spring Onion Cakes
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Dessert:
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Apple Pie.
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74
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.. . . ...... .... 76
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Red Bean and Coconut Pudding. .
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... ... 82 .
.
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84
. . .. . . . . . . .... .. . ... ..... .. ... ... .... 86
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Glutinous Balls in Light Syrup
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.. . .
.
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. . ... . .
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88
Mango Pudding... . ... . ... ... . ... .. ... .. ... . . ... . 90
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Sago and Pineapple Sweet .
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Baked Cbicken Wings with Parsley Jt � ;èfoi JI!, J{
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Ingredients:
*
4 chicken wings, about 1 lb (Y2 kg)
Put the chicken wings on to a greased rack over a baking tray and place in a preheated oven of
420°F (Gas Mark 7) to bake for 5 minutes. Remove and brush with the extra sesame oil. Bake for a further 5 minutes. Dish and serve hot or cold.
1 oz (28 g) shallots 1/2 oz (14 g) garlic 2 slices ginger 2 oz (56 g) parsley
5 cups oil for deep frying 2 extra tbsp sesame oil for brushing Marinade1 tbsp ginger juice 1 tbsp wine 21/2 tbsp light soy 1 tbsp sugar 1/2 tsp chicken powder ',l, tsp pepper 1 tsp sesame oil
Method: * *
*
* •
Wash, dry and place the chicken wings on a platter. Mince the shallots, garlic and ginger. Wash and mince the parsley. Put ail the minced ingredients into a small bowl then add the marinade and stir until the sugar dissolves. Adjust the seasoning according to taste and pour over the chicken wings ta mix thoroughly. Leave aside for 4 hours. Heat a wok or a deep fryer and bring the oil to boil. Slide in the wings to deep fry for 2 to 3 minutes or until golden brown. Remove and drain.
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Braised Chicken Wings with Pineapples ri � #:. .U. Ji Ingredients:
5 oz (140 g) tinned pineapples
4 cups water V, oz (14 g) ginger slices 2 tbsp wine 1 lb (V, kg) chicken wings
1 2 2 2 2
oz (28 g) pickled ginger shallots garlic cloyes spring onions tbsp oil
•
6
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Marinade1 tbsp ginger juice 1 tbsp wine 1 tsp corntlour V. tsp salt Seasoning1 tsp wine V, to 1 eup water 1 tbsp light soy 1 tsp sugar a pineh of pepper 1 tsp sesame oil Gravy Mix1 tsp corntlour 1 tbsp water V, tsp dark soy
Method: •
•
•
'-
Gently bring the water to boil with the ginger and wine. Slide in the ehieken wings to blaneh for a few seconds. Remove, ref resh and drain. Chop into bite-sized pieces. Immerse in the mixed marinade for an hour. Cut the pineapples into large ehunks. Sliee the ginger, shallots and garlie. Section the spring amons. Heat the pan or wok to bring the oil to boil. Sauté the shallots and garlie till fragrant. Pour in the ehieken wings to stir fry thoroughly. Sizzle the wine, add the water and seasoning. Coyer to simmer for about 5 minutes. Turn and simmer for another 3 minutes. Remove the lid to add the pineapples, ginger and gravy mix. Stir weil and dish. SeaUer the spring onions on top and serve.
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Chicken Thighs in Tangy Sauce ® Tt ;1")& .v, �t Ingredients:
4 chicken drumsticks, about 1 lb (Y, kg) 1 oz (28 g) ginger 1 oz (28 g) shallots 3 cups boiling water 2 tbsp wine 1 tbsp minced ginger 1 tbsp minced shallots or onions
10
2 tbsp oil for greasing 3 tbsp honey tomatoes slices for garnishing Marinade1 tbsp wine 1 tbsp gingcr juice 4 tbsp tomato ketchup 2 tbsp Worcestershire sauce 1 tbsp light soy
•
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V. tsp salt y, tsp chicken powder
•
1 tbsp sugar V. tsp black pepper 1 tbsp ail, ta be added last Method: •
Derrost and wash the chicken drumsticks. Peel, slice and mash the ginger. Peel and mash the shallots. • Preheat the oven ta 4OO° F (Gas Mark 6). • Pour the boiling water into a saucepan together with the ginger, shallots and wine ta simmer for 10 minutes until the liquid gives out its aroma. Slide in the drumsticks ta blanch for ·about 30 seconds ta tighten the skin. Remove and rinse under a cold running tap. Drain and dry with a towel. • Prepare the marinade in a bowl and add the minced ginger and shallots. Adjust the flavour according ta taste. Oip in the drumsticks to coat with the sauce evenly. Leave aside ta marinate for 30 minutes then turn over to marinate for another 30 minutes. • Line the baking tray with a piece of tin foil and grease it with ail. Arrange the drumsticks on the tray and bake in the aven for 10 minutes. Take the tray out of the aven ta pour the sauce on the meat then turn over ta bake for another 5 minutes. • Remove and brush the drum sticks with the honey and continue to bake ror a final 4 minutes. Oish and garnish with the tomato slices. Pour the sauce from the baking tray on the drumsticks and serve hot.
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Diced Chicken with Mixed Fruit lf.ft Ingredients:
8 3 1 3
oz (224 g) chicken meat oz (84 g) pineapples cup salted water oz (84 g) tomatoes
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3 oz (84 g) lychees 3 oz (84 g) grapes 1 slice ginger 2 spring onions 3 tbsp oil
•
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Chicken Marinade2 tsp ginger juice 1 tsp wine 1 tbsp light soy 1 tsp cornJlour 1 tsp sugar 2 tbsp water 1 tbsp oil, to be added last Seasoning V. tsp salt 1 tsp sugar 1 tsp wine 2 tsp light say a pinch of pepper 1 tsp sesame ail
then add the lychees and grapes to toss thoroughly. Sprinkle the spring onions and dish.
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Method: *
•
1 •
•
•
*
*
Discard the skin of the chicken meat and dice into '14" (2 cm) cubes. Place the diced chicken in a bowl and blend in the marinade. Leave aside for 20 minutes. Add the ail and continue to marinale for a further 20 minutes. Presoak the pineapples in the salted water for 1 hour. Refresh, pat dry and dice. Dice the tomatoes. Shell, core and quarter the lychees. Deseed and wash the grapes. Slice the ginger into tiny slivers. Dice the spring ornons. Heat a frying pan ta bring 2 tbsp ail to bail. Sauté the ginger and put in the chicken meat ta stir fry for about 1 minute. Dish. Heat another pan ta bring the remaining 1 tbsp ail ta bail. Pour in the tomatoes and pineapples with half of the salt and sugar ta stir well. Return the chicken meat into the pan. Sizzle the wine and blend in the seasoning. Turn off the heat
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Diced Cbicken with Tomato Ketchup �:; )t � T
Ingredients: 1 chicken thigh, about 10 oz (280 g)
2 cups salted water % cup sweet peas 4 oz (112 g) anions 3 tbsp ail
•
14
jpepitozlllfl<
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•
Chicken Marinade1 tsp ginger juice 1 tsp wine 1 tsp light say li, tsp sugar 1 tsp cornflour 1 tbsp tomato ketchup 2 tbsp water 1 tbsp ail, ta be added last Seasoningy.; tsp chicken essence V, tsp cornflour V4 cup warm water y.; tsp salt 2 tbsp tomato ketchup 1 tbsp Worcestershire sauce 1 tsp sugar Method:
,
• Debone, wash and dice the chicken thigh. • Prepare the above marinade, except the ail, in a bowl and put in the chicken ta marinate for 30 minutes. Blend in the ail and continue to marinate for another 20 minutes. • Bring the salted water ta bail in a small saucepan and pour in the peas ta cook for 10 seconds. Remove and rmse under a running tap until cooled. Drain and leave aside for later use. • Peel, wash and dice the anions. • Heat the wok with 1 tbsp ail ta sauté the anions. Dish· and leave aside ta cool. • Heat the remaining ail in a wok and slidein the chicken to stir fry until the chicken meat turns white. Stir in the sweet peas and onions to m.ix weil. • Dissolve the chicken essence and cornflour in the warm water and mix weil with the remaining seasoning. Simmer in a small
saucepan until sauce the thickens. Pour over the chicken, sweet peas and anions ta mix thoroughly. Dish and serve.
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Shredded Chicken in Sesame Sauce � Jt -f-
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Ingredients: 10 oz (280 g) roast chicken breast 3 oz (84 g) cabbage 2 oz (56 g) carrots 8 oz (224 g) cucumber Vz oz (14 g) sesame seeds Seasoning3 tbsp light soy 2 tbsp sesame paste 1V, tbsp French mustard V, tsp chicken powder 1 Vz tbsp sugar 1 tsp sesame oil
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Method:
*
Shred the chicken breast into 2" (5 cm) strips. • Wash and shred the cabbage fmely. Scrub, wash and shred the carrots. Wash and shred 3 oz (84 g) of the cucumber. Slice the rest to border the platter. • Mix the shredded cabbage, carrots and cucumber in a mixing bowl and place on a platter. Top the mixed vegetables with the shredded chicken. * Stir the seasoning thoroughly in a smal! bowl; adjust the flavour according to taste. Scoop the sauce on the shredded meat. • Wash and parch the sesame seeds in the wok over low heat until golden. Sprinkle over the chicken and serve.
*
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Spicy Chicken Wings rID
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Ingredients: 2 lb ( 1 kg) chicken wings 5 cups boiling water Spicy Sauce Ingredients: 1 8 1 3 6
sq. in. (2.5 cm') tangerine peel star anises sq. in. (2.5 cm') cinnamon peel slices ginger cups water
Seasoning5 oz ( 140 g) sugar 3 tbsp cooking sherry 2 cups light soy Coating2 tbsp sesame oil
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Method: • Wash and blanch the chicken wings in the boiling water. Refresh and drain for later use. • Presoak the tangerine peel in half cup of warm water for 1 hour until soft. Wash the dry ingredients and enclose them in a muslin bag together with the ginger. Half fill a 3-quart saucepan with water, drop in the bag and bring the water to boil over moderate heat. Lower the heat to simmer for half an hour until aromatic. Add the other seasoning and boil for another minute. Adjust the f1avour according to taste. • Place the chicken wings into the spicy sauce and reboil. Turn off the gas and leave to soak for 30 minutes. Remove and brush with the sesame oil. Dish and serve cold.
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Braised Meatballs with Winter Melon � h-
Ingredients: 12 oz (336 g) winter melon 6 oz ( 168 g) perk y. cup cornflour
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1 slice ginger 1 shallot 1 garlic dove 2 spring onions \l, wok oil for deep frying
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Meat Marinade1/, tsp salt 1 V2 tsp light say 1 tsp cornflour 1 tsp sugar 1 egg yolk Y2 sesame oil
little gravy remains. -Drop in the sesame ail and sprinkle the spring anions on top ta garnish.
-
Seasoning1 tsp wine V. tsp salt 1 tbsp light say 2 tsp sugar 1 tsp sesame ail Method: • Peel and cut the winter melon into small rectangular pieces. • Wash, dry and slice the park 'into thick pieces. Place in a food processor with the marinade ta mince into a paste. Remove into a mixing bowl and chili in the refrigerator for an hour. Dredge in the cornflour and shape into balls of a slightly larger size than marbles. * Shred the ginger. Slice the shallot and garlic. Section the spnng amans. * Bring the ail ta bail in a wok or a frying pan and slide in tbe meatballs ta deep fry Ulltil golden brown. Remove and drain, leaving about 2 tbsp of ail in the wok. * Heat the same wok or frying pan and bring the ail ta bail tben sauté the ginger, shallot and garlic. Stir in the winter melon ta fry for 1 minute. Add the meatballs ta mix thoroughly. Sizzle the wine, add the seasoning and adjust the flavour. Caver ta cook over low heat for 3 minutes until orny a .
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Pork Chops in Soy Sauce lit
Ingredients: 1 1 1 6
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shallot garlic clave chilli (oplional) park chops, about 2 oz (56 g) each
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tbsp ail tbsp stock tbsp honey for glazing few parsley sprigs and tomato slices for garnishing
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Marinade1 tbsp light soy 1 tbsp dark soy 1 tbsp sugar 1 tbsp water 1 tsp ginger juice 1 tsp wine 1 tbsp oil, to be added lasl
brush to glaze the chops with the honey. Continue to cook gently for 2 minutes. Turn over and glaze the other side. Cook for a further 2 minutes. Turn off the heat and arrange on a platter. Garnish with the parsley and tomato slices.
Method: * Peel and mince the shallot and garlic. Oeseed and chop the Prepare the finely. chilli marinade in a small bowl by mixing all the marinade ingredi ents, except the oil, together with the above shallot, garlic and chilli. • Wash and trim the fat from the pork chops. Pierce the meat with a fork then place in the marinade. Baste and turn several times to ensure that the meat is evenly coated with the sauce. Leave aside for 30 minutes. Blend in the oil and continue to marinate for a further 30 minutes. * Lift the chops from the marinade and scrape the shallot, garlic and chilli back into the remaining sauce. Drain the chops. * Bring the oil to boil in a pan over moderate heat. Slide in the pork chops te shallow fry for about 3 minutes. Turn and fry the other side until golden brown. Pour in the meat marinade and the stock. Lower the heat to simmer for about 5 minutes. Use a clean
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Roasted Mini Spare Ribs -t-
Ingredients:
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1 tbsp sesame oil 20 oz (560 g) spare ribs V, oz (14 g) gingcr y, oz (14 g) onions y, oz (J 4 g) garlic 1 cup water y, cup honey Marinade2 tbsp Iight soy 2 tbsp hoi sin paste (sweet pastel 2 tbsp peanut butter 2 tsp sugar
24
Method: *
*
*
Chop the spare ribs into 2 y," (6 cm) lengths. You can ask the butcher to do this for you. Wash and drain for later use. Scrape and slice the ginger. Peel and slice the orrions and garlic. Put in the food processor te mince finely. Mix aU the marinade ingredients
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in 'a large bowL Add the minced ginger, OIuons and garlic to stir weIL Put in the ribs to coat evenly and leave aside to marinate for half an hour. Add the sesame oil, turn over the spare ribs and marinate for a further 30 minutes, Save the remairung marinade for later use,
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* Preheat the oven to 4OO°F (Gas Mark 6) for 20 minutes, Place a greased rack in a 2l1z "(6 cm) deep baking tray half filled with water. Arrange the ribs on the rack and put into the oven to roast for 10 minutes, Remove the baking tray from the oven with an oven glove and brush the ribs with honey, Tum over and brush the other side, Return the tray to the oven and increase the heat to 450°F (Gas Mark 8) and cook for a final 10 minutes, Remove and serve, * Mix one quarter cup of the juice from the baking tray with the remairung marinade, Heat the gravy in a pan and pour over the spare ribs or serve separately in a sauce boat.
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Pork in Lemon Sauce ® ;f� Ingredients: y, lb (224 g) pork fillet
2 shallots 1 slice ginger 1 egg Y2 cup cornflour !/, wok oil for deep frying l lemon 1 tsp grated lemon peel 2 parsley sprigs 1 extra tbsp oil for sautéeing
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Marinade1 tsp wine 1 tbsp light soy y, tbsp sugar a pinch of pepper 1 tsp cornflour 1 tbsp lemon juice 1 tbsp water 1 tbsp oil, ta be added last
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Seasoning1 tsp wine Vz cup lemon juice V. tsp salt 3 tbsp sugar V, tsp chicken powder a pinch of pepper Gravy Mix1 tsp cornflour 1 tbsp water Method: *
*
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Wash, dry and cutlhe pork fillet into lI/x lY2"(2Y2 cm x 4 cm) thick slices. Peel and mince the shallots and ginger 10 mix \Vith the marinade. Immerse the pork slices in the marinade to coat evenly then leave to stand for 30 minutes. Blend in the oil and continue to marinat e for a further 30 minutes. Beat the egg. Coat the pork slices with the beaten egg then dust with the cornflour. Gemly bring the oil to boil and slide in the pork 10 deep fry tiU golden brown. Remove and drain on the kitchen paper. Halve the lemon lengthwise then cut widthwise into thin slices to border the platter. Arrange the deep fried pork in the centre then sprinkle the grated lemon peel on top. Garnish with the parsley sprigs. Heat a pan with the extra oi!. Sizzle the wine, then pour in the lemon jllice and seasoning to bring to boi!. Thicken the juice with the gravy mix then pour over the pork to serve.
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Stewed Belly Pork with Chestnuts �
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Ingredients:
5 oz (140 g) belly pork 2 tbsp coarse salt JO oz (280 g) chestnuts 3 cups boiling water 1 stice ginger 2 shallOlS 1 gartic clove 1 parsley sprig 1 tbsp oil Seasoning Y2 tsp wine 1 \l, cup stock 1 \l, tsp light soy 1 \l, tsp sugar 1 tsp dark soy a pinch of pepper 1 tsp sesame oil
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Method: • Rub and dean the pork skin with the coarse salt. Wash and thoroughly eut into bite-sized pieces. • Shell and soak the chestnuts in the boiling water for 30 minutes. Remove the skin. Wash and drain. * Shred the ginger. Slice the shallots and garlic. Wash and trim the parsley . • Heat the casserole with the oil to sauté the ginger, shallots and gartic. Stir in the belly pork to fry for 1 minute then add the chestnuts to mix weil. Sizzle the wine and pour in the stock. Cover and simmer for 30 minutes over low heat. Remove the tid and season to taste. Continue to cook for a further JO minutes. Sprinkle the parsley and sesame oil on top. Dish and serve hot in the casserole.
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29
Beef Curry cJJo ':Ii
Ingredients:
5 8 2 4 2
oz (140 g) beef fillet oz (224 g) potatoes cups salted water oz (112 g) anions tbsp ail
Beef Marinade2 tsp light say 1 tsp sugar 1 tsp cornflour 1 tsp wine
30
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1 tsp curry powder 'h cup water 2 tsp ail, ta be added last Seasoning1 ta 2 tbsp curry powder 1 tsp paprika (optional) 1 tbsp ail 1 tbsp minced shaHots 1 tsp minced garlic 2 cups stock 1 tbsp light say 1 tsp sugar
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Method: * Wash and slice the beef. Immerse in the marinade and leave to stand for JO minutes. Add the oil to mix weIl and marinate for another 20 minutes. * Peel and eut the potatoes into wedges. Soak in the salted water to prevent from discolouring. • Peel and eut the onions. • Add the curry powder, paprika, oil and minced shallots and garlic into a bowl to mix weil. Leave aside for later use. * Heat the wok or pan with the oil. Pour in the oruons and mix ed curry paste to sauté weIl. Stir in the beef and potatoes to fry for 3 minutes. Add the stock and bring to boil with the wok
covered. Lower the heat to cook for 45 minutes. Remove the lid and add the other seasoning. Continue to simmer for 15 minutes until the beef is tender and the sauce has thickened. Dish and serve.
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Beef with Tomatoes and Potato Chips � �i; Ingredients:
5 oz ( 140 g) minced beef 5 oz (I40 g) potatoes 3 cups boiling salted water 3 cups hot oil for deep frying 8 oz (224 g) tomatoes 1 slice ginger 1 shallot 1 garlie c10ve 1 spring onion
32
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an extra 4Y2 tbsp oil for cooking 1 egg Beef Marinade2 tsp light soy 1 tsp sugar Y2 tsp wine 1 tsp cornflour Y4 cup water a pinch 0f pepper 1 tbsp oil, to be added last
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Seasoning V. cup stock V. tsp salt 1 tsp light soy 1 tbsp sugar 2 tbsp tomato k etchup
Gravy Mix1 tsp cornflour 1 tbsp water y, tsp dark soy 1 tsp sesame oil
and golden. Arrange in batches beside the tomatoes. • Break and shallow fry the egg with the last Vz tbsp oil. Place on top of the beef and scatter with the spring onion.
Method: *
*
*
Place the minced beef in a mixing bowl then pour in the marinade to stir until evenly mixed. Leave to stand for 30 minutes. Blend in the oil. Stir thoroughly with a pair of chopsticks and continue to marinate for another 30 minutes. Wash, scrub and remove the eyes and blemishes of the potatoes. Cut into chips of about 1 W'(4 cm) long. Soak in half the boiling water for 30 seconds and drain. Deep fry in hot oil till golden. Drain. Scald the tomatoes with the remaining boiling water and remove the skin. Leave the whole tomatoes aside for later use. Shred the ginger. Slice the shallot and garlic. Section the . spnng oruon. Heat the wok with 2 tbsp oil and sauté the ginger, shallot and garlic. Pour in the tomatoes to fry for 1 minute. Stir in half of the stock and seasoning to simmer for 5 minutes and dish, using a deep container. Heat a pan to bring the other 2 tbsp oil to boil. Add the minced beef ta stir fry until cooked. Pour in the remaining stock and season to taste. Thicken the sauce with the gravy mix and scoop over the tomatoes. Return the potato chips into the boiling oil to deep fry until crisp .
*
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jpepitozlllîl< 33
Tongue in Tomato Sauce �
34
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Ingredients:
1 cooked ox tangue, about 1 lb (V, kg) 1 small onion, about 2 oz (56 g) 1 0 oz (280 g) tomatoes 2 oz (56 g) red capsicums 2 oz (56 g) green capsicums 2 oz (56 g) carrots 2 slices ginger 2 garlic cloves 3 tbsp oil Seasoning1 tsp wine 1 cup stock or water 1 tsp salt 1 tbsp light soy 2 to 3 tbsp sugar V, cube chicken essence 2 tbsp tomato ketchup 1 tsp cornflour + 1 tbsp water (optional)
seasoning. Continue to sirnmer for JO minutes. Season to taste. Blend in the cornflour mix if the sauce is runny. Serve hot with rice or spaghetti.
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Cut the ox tongue into thin slices. Peel and quarter the onion. Wedge the tomatoes. Oeseed and cut the capsicums into 1"(2.5 cm) pieces. Scrape and slice the carroIs. Shred the ginger and slice the garlic. Heat the wok ta bring the ail ta boil. Sauté the ginger, garlic and anion until slightly browned. Add the sliced tongue ta shallow fry for 1 minute. Slide in the tomatoes and carrots and stir briskly. Sizzle the wine and pour in the stock. Caver and simmer gently for 30 minutes. Remove the lid and add the other ingredients and the remaining
jpepito3:lIIîl< 35
•
Satay Beef 4-
Ingredients: V, lb (224 g) beef flUet 4 oz (112 g) cucumber
4 oz (112 g) carrots 2 tbsp oil 3 tbsp sesame oil for coating Marinade1 tsp turmeric powder V4 cup water 2 tbsp oil, to be added last
36
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Satay Paste2 oz (56 g) shallots 1 oz (28 g) garlic cloyes y, oz (14 g) ginger y, oz (14 g) chillies 3 tbsp light soy 1 V, tbsp sugar 1 tsp chic ken powder y, cup crunchy peanut butter Special utensils: 3 dozens skewers
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Method: •
Wash, dry and cut the beef into Y2 X Vz /1 x 1f.I'/(1.25 cm x 1 . 25 cm x 0.6 cm) cubes. Prepare the marinade in a bowl and put in the beefto mix weU. Leave aside for 1 hour and stir in the oil to marinate for another 2 hauTs. Wash and slice the cucumber. Peel and slice the carrots. Il
•
Satay paste• Peel and slice the shailots, garlic and ginger. Oeseed and dice the chillies. Put aU these ingredients into the food processor and blend for 5 to 6 seconds into a purée. Remove. • Heat the pan with the ail ta sauté the above purée. Add the seasoning and peanut butter to stir fry for a while. Scason ta taste and remove. Leave ta cool and keep in a jar. Ta complete• Preheat the aven ta 4OO° F (Gas Mark 6). • Wash, dry and grease the bamboo skewers. Skewer the beef cubes one by one. Arrange on a greased rack and place in a baking tray ta bake for 3 minutes in the aven. Take out the tray and brush the beef with the sesame ail. Tum over and retum ta the aven again for a further 2 minutes. Remove and place on a platter. Arrange the sliced cucumber and carrots round the edge of the platter as garnish. Serve with the satay paste as dipping.
•
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Deep Fried Fish in Sweet Sour Sauce ;fI! Ingredients:
1 0 oz (280 g) fish fillet 1 egg Vz cup cornflour y, wok ail for deep frying
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1 slice ginger 1 shallot 1 garlic clave 2 tbsp pickled vegetables 2 tbsp ail
•
38
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Fish Marinade1 tsp light soy V, tsp sugar 1 tsp cornllour a pinch of pepper !Iz tsp sesame oil !Iz egg white Seasoning1 tsp wine Vl cup sweet sour sauce 1 tsp light soy V, tsp sugar a pinch of pepper Gravy Mix2 tsp cornllour 2 tbsp water 1 tsp sesame oil Method: • C1ean, dry and sUce the fish into thin pieces. Mix the marinade thoroughlyand immerse the fish in the solution for 1 hour, turn ing every 1 5 minutes. • Beat the egg and soak the fish in it to coat evenly. Remove and dredge with the cornllour then press Ughtly. • Bring the oil to boil and deep fry the fish until golden brown. Drain and arrange on to the platter. • Shred the ginger. Slice the shallot and garUc. Shred the pickled vegetables rmely. • Heat a wok and bring the oil to boi!. Sauté the ginger, shallot and garUc till fragrant. Sizzle the wine, pour in the sweet sour sauce and pickled vegetables. Season to taste. Thicken the sauce with the cornflour mix. Scoop over the fish and dish.
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•
V, lb (224 g) potatoes
3 cups salted water 6 oz (168 g) tuna fish 2 hard boiled eggs 2 spring anions 4 tbsp salad cream V. cup flour 1 egg V, cup breadcrumbs V, wok ail for deep frying
Slowly bring the ail ta j ust bail. Test the ail by putting in a small piece of anion. If bubbles im mediately surround the piece of anion, then the ail is ready for deep frying. Slide in half of the croquettes ta deep fry for ap proximately 2 minutes till golden brown. Repeat the pro cess with the rest of the cro quettes. Remove and drain on kitchen paper. Serve hot.
Seasoning V. tsp salt 2 tsp sugar 1 tsp hot broadbean paste . 1 tsp sesame ail Method: •
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Clean and bail the potatoes in the salted water for about 15 minutes or until soft. Remove and drain. Peel off the skin of the potatoes and place in a rnixing bowl. Mash into a fluffy purée and mix thoroughly with the flaked tuna and seasoning. Dice the eggs finely and stir into the patata purée. Wash and chop the spring anions. Sprinkle over the patata purée then blend in the salad cream ta mix well. Place in the refrigerator and chill for 1 hour. Sift the flour on ta a clean table top and shape the patata mix ture into a long roll. Divide into 24 equal portions then roll again ta shape each into a croquette of similar size ta a roll of film. Beat the egg in a bowl and dip in the croquettes ta coat evenly. Dredge \Vith the breadcrumbs and press lightly.
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Mackerel Steaks in Tomato Sauce � il:;
Ingredients: 3 mackerel steaks, about 3 oz
(84 g) each 1 onion, about 2 oz (56 g) 2 chillies (optional)
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Seasoning1 tsp wine 3 tbsp stock 1 tbsp blackbean paste 2 tsp light say 1 tsp sugar a pinch of pepper 1 tsp sesame ail Method:
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Wash and slice the fish fillets into large pieces of about Y4 /1 (0.6 cm) thick. Immerse the fish in the mixed marinade and leave ta stand for 1 0 minutes. Remove and drain. • Heat the wok ta bring half of the ail ta bail and sauté the ginger until pungent, then discard. Slide in the fish slices ta brown over medium heat. AUow the fish ta sear weil on bath sides. Remove on ta a platter. • Peel and slice the shallot and garlic. Shred the spring anion. Wash and trim the parsley. • Clean and heat the pan with the remaining ail Qver moderate heat. Sauté the shallot and garlic. Sizzle the wine, add the stock and seasoning ta bring ta the bail. Simmer until the sauce thickens. Season ta laste and scoop over the fish slices. Garnish with the shredded ginger and parsley. Serve hot.
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ShaUow Fried Fish Fillets in Blackbean Sauce ,! ' x..
Ingredients:
10 oz (280 g) fish fillets 4 tbsp oil 2 sliees ginger 1 shallot 1 garlie clove 1 spring onion 1 parsley sprig 1 tsp shredded ginger
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Fish Marinade· 1 tbsp ginger juice a pineh of pepper 1 tsp blaekbean paste 1 tsp light soy Yz tsp sugar 1 [SP eornflour
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Fish Marinade1 tbsp ginger juice 1 tbsp light soy 1 V, tsp sugar V. tsp black pepper 1 tsp cornflour Seasoning1 tsp wine 'i4 cup water 1 tbsp light soy V, tsp chicken powder 2 tbsp tomato ketchup 1 Vz tbsp sugar Method: • Clean and dry the mackerel
steaks, * . Prepare the marinade in a saucer then coat each steak evenly and leave aside for 30 minutes. • Peel and dice the onion fmely, Deseed and finely chop the chillies, Soak the tomatoes in boiling water for 1 minute, Remove to rinse under running tap water until cooL Peel and slice into thin pieces, Shred the ginger and slice the garlic, • Heat a frying pan with the oiL Sauté the ginger, onion, garlic and chillies liU pungenL Slide in the fish steaks 10 shallow fry for 2 minutes, Allow the fish to sear till nicely browned, Turn and sear the other side for another 2 minutes, Add the tomato slices, sizzle the wine and pour in the water, Cover and simmer gently for 5 ntinutes, Season to taste and dish,
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Ingredients:
4 small pomfrets, about 20 oz (560 g) a few cups oil for deep frying 2 tbsp red tea leaves 2 tbsp brown sugar V. cup salad dressing Marinade1 tbsp minced ginger 1 tbsp minced shallots 2 tbsp dark soy 2 tbsp sugar a pinch of pepper 1 tbsp sesame oil Method: •
Gut, wash and dry the pomfrets, Crimp both sides at every y," (1 .25 cm) intervaL Immerse into the marinade and leave to stand for 30 minutes. Turn over every JO minutes . • Half fill a wok with the oil and bring it to boiL Deep fry the fish for about half a minute until golden brown, Remove and drain. * Line a baking tray with tin foil to put in the tea leaves and sugar. Arrange the fish on a greased rack and place in the tray. Put in a preheated 350°F (Gas Mark 4) oven to smoke for 5 minutes. Remove and arrange the fish on an oval platter, Serve with the salad dressing of your choice.
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Ingredients:
2 lb (1 kg) small cuttle fish y, wok boiling waler Spicy Sauce1 slice ginger 8 star anises Y2 tsp cloves 1 sq. in. (2.5 cm') tangerine peel 1 sq. in. (2.5 cm') cinnamon peel Y2 tsp cumin 6 cups waler Seasoning2 tsp salt 4 tbsp sugar 2 tbsp wine 4 tbsp light soy 2 lbsp dark soy 1 tbsp red food colouring (optional)
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until the fragrance cornes out. * Strain the spicy sauce inta another saucepan and add lhe seasoning to boil for 1 minute. Season to lasle and stir in the red colouring lo mix weil. • Put the culUe fish inlo lhe spicy sauce 10 bring to boil. Turn off the heal and leave lo stand for an hour. Remove, drain and brush lhe cUlUe fish \Vith sesame oil. Dish.
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Gut, clean, skin and remove the bones from the cuule fish. * Put the cullie fish in the boiling water to blanch briskly. Rinse and drain for laler use . • Wash the dry spices and place inta the saucepan with the water. Bring to bail over moderate heat then lower lhe heat 10 simmer for half an hour
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Baked Quails' Eggs with Shrimps and Vegetables Jt Ingredients:
6 oz (168 g) tomatoes 3 cups boiling water 3 oz (84 g) sweet corn 3 oz (84 g) sweet peas 2 oz (56 g) celery 6 oz (168 g) shelled shrimps 2 garlic cloyes 2 tbsp oil 12 quails' eggs 1 tbsp diced spring onions 1 tsp sesame oil Seasoning '/, tsp salt y, cup stock 1 tbsp light soy 2 tsp sugar y, tbsp hot broadbean paste 1 tbsp tomato ketchup Gravy 1 tbsp 2 tbsp y, tsp
Mixcornflour water dark soy
Method: * Immerse the lOmalOes in 2 cups boiling water for 20 minutes. Remove, rinse and peel the s!cin, then dice . • Soak the sweet corn and peas in the remaining cup of boiling water for 10 minutes, Wash and drain. 54
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Trim, string and dice the celery. Devein, wash and dice the shrimps. Slice the garlic. * Heat the pan or wok with oil and sauté the garlic and celery. Put in the tomatoes with the salt to stir fry for 1 minute. Add ail the mixed vegetables, shrimps and stock to bring to the boil. Season to taste and trickle in the gravy mix, stirring constantly until the sauce thickens. Pour into a fire proof container and use a spoon to scoop out 12 holes. Break the quails' eggs and fill in each hole. Place in a 350°F (Gas Mark 4) preheated oyen to bake for 1 6 minutes. Remove, garnish with the spring anions and season with the sesame oil. Serve hot.
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Scrambled Eggs with Shrimps ltf}.
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Ingredients:
5 eggs 4 oz (1 12 g) sheUed cooked shrimps 2 spring onions 1 parsley sprig 2 tbsp oil Seasoning y, tsp salt Y4 tsp sugar a pinch of pepper 3 tbsp oil 1 tsp sesame oil
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Beat the eggs in a mixing bowl and gently blend in the sea sonmg. • Dredge the shrimps in the above marinade to coat evenly. • Dice the spring on ions. Wash and trim the parsley. Put ail the ingredients (except the parsley) mto the egg batter to mix thoroughly. • Heat the pan with the oil and swirl it so that the base is completely covered with oil. Pour in the beaten eggs and scramble quickly over low heat. Dish and sprinkle with the parsley. • Clean and slice the tomatoes to border the platter. Serve hot.
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Smoked Quails' Eggs :11\
Ingredients: 30 quails' eggs
6 cups water 4 star anises 1 1/2 tsp salt 2 tbsp dark soy 1/2 chicken cube 1 tbsp sugar sesame oil for coating
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Ingredients for Smoking1 tbsp red tea leaves 2 tbsp brown sugar Special Equipment1 sheet tin foil 1 greased iron rack Garnishing1 cup shredded lettuce YI cup shredded carrots
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Method: ,
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Place the quails' eggs into a 2 quart saucepan with 3 cups of the \Vater and slowly bring it to boil, covered. Remove the lid and continue to boil for 2 minutes. Take out and place under the cold running tap \Vater for 10 minutes and shell for later use. Discard the boiling water and put the remaining 3 cups of water into the saucepan. Add the star anises and salt to simmer for 20 minutes then mix in the dark soy, crucken essence and sugar to cook till dissolved. Turn off the heat and leave aside to cool for 20 minutes. Soak the eggs in the sauce for an hour. Remove with a slotted spoon, drain and coat with the sesame oil. Line the wok with tin foil and sprinkle the tea leaves and brown sugar on top. Put in a rack and warm the wok with moderate heat until smoke rises. Arrange the eggs on the rack and cover to smokc for 1 5 minutes. Remove. Place the quails' eggs on a plate lined with the shredded lettuce and carrots. Serve.
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Assorted Mushrooms with Green Vegetables ut Ingredients:
1 'h oz (42 g) Chinese dried mushrooms 1 cup warm water 5 oz (140 g) button mushrooms 5 oz (140 g) straw mushrooms 6 oz (168 g) cabbage or lettuce 1 cup boiling \Vater + 1 tsp salt and 1 tbsp oil
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JO slices carrot
1 slice ginger 2 tbsp oil
Mushroom Marinade V. tsp salt ';' tsp sugar 1 tbsp oil
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Seasoning V. tsp salt Vz tsp wine y, cup mushroom stock 1 tsp oyster sauce 1 tsp light say 1 y, tsp sugar a pinch of pepper Gravy Mix1 tsp cornflour 1 tbsp water y, tsp dark say y, tsp sesame ail Method: •
• Wash and soak the Chinese mushrooms in the warm watef umil soft. Squeeze out the excess water and retain as stock. Remove the stems. Mix in the above mushroom marinade and !cave for 20 minutes then steam for IO minutes. Remove and leave aside for later use. * Wash and trirn the stems of the Trim, mushrooms. button blanch, refresh and drain the straw mushrooms. * Wash and blanch the cabbage in the boiling salted water. Drain and arrange on ta an aval platter, retaining the water. * Blanch the carrots again in the salted water. Remove, refresh and pat dry. Shred the ginger. * Heat the wok with the ail ta sauté the ginger. Pour in aU the mushrooms and add the salt ta stir fry for 30 seconds. Sizzle the wine, add the mushroom stock and seasoning ta bring ta bail. Thicken the sauce with the gravy Scoop over the mixture. cabbage and serve.
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Braised Mushrooms with Dried Scall ops J,t.
I ngredients:
1 oz (28 g) dried scallops V, tsp cooked ail 3 cups boiling water 1 oz (28 g) dried mushrooms 4 oz ( 1 1 2 g) button mushrooms 1 slice ginger 1 shallot
62
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1 garlic clave 2 tbsp ail Mushroom Marinade y.. tsp salt V, tsp sugar 1 tsp ail
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Seasoning1 tsp wine V2 cup scallop and mushroom stock 1 tsp light soy 1 tsp oyster sauce 1 tsp sugar a pinch of pepper Gravy Mix1 tsp cornflour 1 tbsp water y. tsp dark soy 1 tsp sesame oil Method: *
*
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*
Wash and soak the dried scallops in Y, cup of boiling water for an hour. Drain and reserve the water as stock. Shred the scallops and mix with the cooked oiL Clean and eut the stems from the mushrooms. Soak in the second cup of boiling water for an hour. Squeeze out the excess water and retain as stock. Mix the mushrooms with the marinade, Steam for 12 minutes then remove. Blanch the button mushrooms in the remaining boiling water. Refresh and drain, Shred the ginger. Slice the shallot and garlic, Heat a pan to bring the oil to boil. Sauté the ginger, shallot and garlic till fragrant. Stir in the mushrooms to fry for 1 minute, Add the scallops and sizzle the wine, Pour in the stock and the mixed seasoning. Con tinue ta simmer till half the stock is left, Thicken the sauce with the gravy mix, Sprinkle with the sesame oil and dish,
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jpepilo::E li/il< 63
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Deep Fried Eggplant Sandwiches *t
Ingredients:
10 oz (280 g) eggplants 2 eups salted water 6 oz (168 g) shelled shrimps
64
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1 spring onion 1 egg il. tsp salt Y2 cup cornflour 6 eups oil for deep frying
jpepito::ElII&
Shrimp Marinade V. tsp salt 1 tsp cornflour a pinch of pepper Yi egg white
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Method: •
*
•
*
Wash and slice the eggplants into v. " (0.6 cm) thick pieces. Immerse in the salted water to preven! from discolouring. Devein and wash the shrimps. Dry with a towel then mince into a purée in a food processor with the marinade. Remove and place into a bowl. Wash, dry and chop the spring onion. Beat the egg with the salt and leave aside. Lift the eggplant slices from the salted water. Pat dry and sprinkle sorne cornflour on one side of each slice. Sandwich V. (0.6 cm) of the shrimp purée and spring onion between every 2 slices of eggplant with the floured sides facing in. Press lightly to stick together. Brush each sandwich with the beaten egg and coat evenly with the cornflour. Bring the oil to boil in a deepfryer. Slide in the eggplant sandwiches to deep fry over moderate heat till golden brown. Remove and drain on kitchen paper. Arrange on to a platter and serve with spicy salt and tomato ketchup. "
*
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jpepito::ElIIl§é
Eggplants in Hot Broadbean Sauce .1\1,
Ingredients:
1 2 2 2 1 2 1 1
lb (V, kg) eggplants cups sa!ted water oz (56 g) minced pork oz (56 g) capsicums chilli (optiona1) oz (56 g) pears slice ginger shallol
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1 gar1ic 2 tbsp oi1 1 tbsp chopped spring onions Marinade1 tsp light soy V, tsp sugar 1 tsp cornflour V, tsp wine V, tbsp water
jpepitozlll îl<
Seasoning1 tsp wine V, cup stock 1 tsp hot broadbean paste l !h tbsp tomato ketchup 1 tsp light soy 1 tsp vinegar 1 tsp sugar 1 tsp sesame oil
Method: •
Wash and eut the eggplants into l "x 3 " (2.5 cm x 7 _ 5 cm) lengths_
Immerse in the salted water to prevent from discolouring. • Prepare the marinade i n a small bowl and put in the minced pork - to stand for 20 minutes. • Deseed and dice the capsicums and chilli finely. Peel and dice the pears, ginger, shallot and garlic. • Heat the frying pan to bring the oil to boil. Saute the ginger, shaUot and garlic till aromatic. Stir in the pork to fry for about 1 minute. Pour in ail the other and the diced ingredients eggplants to mix thoroughly_ Drop in the wine, add the stock and continue to cook for 2 to 3 minutes. Blend in the seasoning to simmer for a further 1 minute. Sprinkle the sesame oi! and the chopped spring onions on top and dish.
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jpepilozlll &
Red Cabbage RoUs in White Sauce É1 Ingredients:
1 oz (28 g) cooked mushrooms 6 oz (168 g) cooked chicken 3 oz (84 g) carrots 1 slice ginger 1 shallot 12 red cabbage leaves 2 tbsp oil 1 cup boiling \Vater 1 tsp salt
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Seasoningy, cup stock 2 tsp light soy 1 tsp sugar 1 tsp corntlour 1 tbsp water a pinch of black pepper y, tsp sesame oil
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White Saucey, cup fresh milk \I.i tsp salt \I.i tsp sugar a pinch of pepper 1 V, tsp cornflour 1 tbsp water 1 tsp sesame oil
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Method:
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• Shred
the mushrooms and chicken. Wash, slice, blanch and shred the carrots. Shred the ginger. Slice the shalJot. Wash the cabbage leaves. • Heat the wok with the oil ta sauté the ginger and shallot. Pour in the stock and mixed seasoning to cook until thicken ed. Put the mushrooms, chicken and carrots inta the wok to mix tagether. Dish and divide into 12 equal portions. • Pour the \Vater with the saIt into the wok ta bring ta boil. Blanch the cabbage for 5 minutes till soft. Remove, leave to cool and dry. Place on the table and put a portion of filling on one side and roll up. Fold in both sides and roU into the shape of a spring roll. Arrange on the platter. • Clean a wok and pour in the milk and seasoning ta bring ta bail. Mix the cornflour with the water. stream ioto the milk mixture and thicken la make a white sauce. AdjusI the sea soning according ta taste and scoop over the cabbage roUs. Serve hot.
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Vegetables in Cream Sauce :<J7
Ingredients:
20 oz (560 g) roustard green or Chinese cabbage (pak chai) 3 cups water V. cup ail 2 tsp salt V2 lSp chicken essence
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Y2 oz (14 g) haro
1 slice ginger 1 shaUot 1 tbsp ail
Seasoning Vz tsp wine % cup rresh roilk Y2 tsp salt
70
jpepitozlll îl<
'I. tsp sugar
a pinch of pepper Gravy Mix· 1 y, tsp cornflour 1 tbsp water Method: * Wash and trim the vegetables, use only 4 to 5 inches of the best part of the stem. Keep the leaves for other dishes. * Using a c1ean saucepan, bring the water to boil with the oil, salt, and chicken essence. Blanch the vegetables for 1 to 2 minutes. Remove, refresh and drain. Arrange on to a platter.
* Mince the ham and mash the ginger and shallot. • Heat the \Vok \Vith the oil. Sauté the ginger and shallot for 20 seconds then discard. Sizzle the wine, pour in the milk and seasoning to bring to the boil. Mix the cornflour and water everuy and stream into the boiling milk to thicken. Pour over the vegetables and scatter the rninced ham on top. Serve hot.
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Vegetables in Cream Sauce -}lJ
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Chopsticks Fried Riee -A- j� � � Ingredients:
1 cup cooked shrimps a pinch of pepper 1 cup sweet peas 1 cup boiling waler + 1 lbsp salt
1 egg 2 egg yolks y, tsp salt 1 tsp sesame oil 3 cups cold cooked rice 2 to 3 lbsp oil
72
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Method: • Shell the shrimps, cut each into 2 to 3 sections and mix with the pepper. • Blanch the peas in the boiling salted water for 10 seconds. Rinse with cold water and drain. • Beat the egg and egg yolks together with the salt and sesame ail. Pour in the cold rice and stir until each grain is coated with the egg batter.
• Heat the wok and bring the oil ta bail. Swirl the wok sa that the oil is evenly distributed. Add the rice and stir fry briskly until ail the grains are separated. Pour in the shrimps and peas ta truX weil. Dish and serve hot.
* *
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1 Chopsücks Fried Riee ;Ji;.
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Instant Noodles with Assorted Meat and Vegetables *ft iIil Ingredients:
2 packets instant noodles, about 7 oz (200 g) 3 cups boiling water 3 tbsp oil 2 oz (56 g) carrots 2 oz (56 g) cucumber 2 oz (56 g) celery
74
t:k l!. � 2 oz (56 g) cooked ham 2 oz (56 g) cooked chicken 3 cooked mushrooms 2 shallots Seasoning V. tsp salt 1 tsp wine 1 tsp light soy
jpepitozlll ll<
1
2 tsp sugar a pinch of pepper 1 tsp sesame oil Method: •
Blanch the noodles in the boiling water then drain. Coat the noodles with 1 tbsp oil. • Blanch the carrots with the same liquid then eut into 1 V, " (3.5 cm) matchstick pieces. Shred the cucumber and celery into the same size as the carrots. • Shred the cooked ham, chicken and mushrooms. Slice the shallots. • Bring the second tbsp of oil in a heated wok to boil. Sauté half
the sliced shallots till fragrant. Add the carrots, cucumber and celery with the salt to stir fry quickly. Remove and leave for later use. • Heat the wok to bring the re maining oil to boil. Sauté the rest of the shallots. Pour in the noodles to toss for 30 seconds. Return the cooked vegetables and meat into the wok to mix evenly. Sizzle the wine and drop in the mixed seasoning. Dish and serve.
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Instant Noodles with ,4' Assorted Meat and Vegetables � � t:k it �
1
Riee with Chicken and
Tomatoes � tj:; lI!, � �
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76
jpepitoz lll & ---'
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Ingredients:
*;t$l :
6 oz (168 g) cooked chicken 2 oz (56 g) onions 4 oz ( 1 1 2 g) tomatoes 4 cups hot cooked rice 3 tbsp oil 1 tsp shredded ginger
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Seasoning y.; tsp salt 2 tbsp sugar 1 tsp wine 1 cup stock y.; cup tomato ketchup 1 Yz tsp tight soy a pinch of pepper
•
Gravy Mix1 tsp cornflour 1 tbsp water 1 tsp sesame oil -
Method:
Shred the chicken and leave aside for later use. * Peel, wash and shred the onions. Wash and shred the tomatoes. * Place the hot rice on a hot platter. * Heat the wok and bring the oil to boi!. Sauté the ginger and onions and pour in the tomatoes with the salt and sugar to mix weU, then stir in the shredded chicken. Sizzle the wine, add the stock and season to taste. Mix the cornflour and water evenly and stream into the sauce to thicken. Sprinkle the sesame oil and scoop the chicken with the sauce beside the riee to serve hot.
*
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Riee with Scallops and Diced Pork J.t Ü.
Ingredients:
1 oz (28 g) dried scallops 2 V, cups boiling water 4 oz ( 1 1 2 g) lean pork 1 cup rice 1 tsp salt 1 tbsp oil 1 V. cups scallop water If,. cup sweet corn Y4 cup sweet peas
76
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Meat Marinade2 tsp light soy 1 tsp sugar Vz tsp wine 1 tsp cornflour 1 te 2 tbsp water 1 tbsp oil, to be added last Seasoning1 tbsp dark soy 2 tsp sugar 2 tsp cooked oil a pinch of pepper
-
jpepitozlll &
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* Immerse the scallops in one and a half cups of boi!ing water for an hour. Remove and lear imo strips. Keep the scallop waler for later use. • Wash and dice the park into V. (0.6 cm) cubes. Prepare the above marinade in a bowl and add the park ta stir weU. Leave aside for 30 minutes, then blend in the oil to marinate for another 30 minutes. • Wash and drain the rice. Mix with the salt and ail and pour inta the riee cooker with the one and a quarter cups of scallop water. Add the scallops and cook for IO minutes. Remove the !id and arrange the park on top of the rice. Caver ta cook for a further 22 minutes or until the rice cooker switches itself off aUlomatically, then leave ta mature for IO minutes. If a casserole or saucepan is used, the last IO minutes caoking lime must be done wilh the casserole or saucepan covered, and the heat turned off. * Blanch the sweet corn and peas in the remaining cup of boiling water for about IO seconds. Rinse, drain and scatter on top of the rice. * Put the seasoning in a smaU bowl ta mix weil; adjust the tlavour ta taste. Pour the sauce over the riee and serve hot in the casserole or riee cooker. Loosen the rice with a pair of chopsticks and scoop into serving bowls. "
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jpepilo::ElII:&
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1
Seafood Verrnicelli in Soup ..::..
I ngredients:
2 oz (56 g) canned abalone 3 oz (84 g) cooked shrimps a pinch of pepper 2 oz (56 g) frozen squids 1 tsp ginger juice
80
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6 oz (168 g) vermicelli 3 cups boiling waler for soaking 1 cube chicken essence + 3 cups waler a few lelluce Ieaves 2 tbsp oil 1 slice ginger
jpepitozlll îl<
1
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1
..
Seasoning1 cup waler V. tsp salI 2 lsp light say 1 y, tsp sugar a pinch of pepper 14 cube chicken essence •
Gravy Mix2 tsp cornflour 2 lbsp waler a few drops dark say 1 tsp sesame ail Method: *
*
*
*
Slice the abalone into thin pieces. Shell the cooked shrimps and dredge each one with the pepper. Defrost, wash and eut a crisscross pattern on the ioside of the squids, then into bite-sized pieces. Marinate with the ginger juice for 30 minules. Soak the vermicelli in the boiling water for 1 hour. Refresh and drain. Dissolve the chicken cube in the water and bring it ta bail in a 2-quartsaucepan. Put in the vermicelli ta cook for 1 minute till softened. Scoop into a big bowl and arrange the lettuce along the edge of the bow!. Heat a pan with the ail and sauté the ginger and squids. Pour in the cup of water and the seasoning ta bring ta the bai!. Thicken the sauce with the gravy mix then add the remaining ingredients to stir weil. Remove the pan from the heat and pour over the vermicelli. Serve hot.
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jpepilo::ElII &
Red Bean and Coconut Pudding iJf� )t
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Ingredients: JO oz (280 g) red beans
7 cups water 12 oz (336 g) sugar 4 oz ( 1 1 2 g) cornOour y, cup fresh milk 2 cups coconut milk
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Method: *
Wash and drain the red beans, * Pour the waler into a 4-quart saucepan , Add the red beans and gently bring to the boil over moderate heat. Reduce the heat to simmer for about 1 hour till the beans become soft and tender. Add the sugar to cook until dissolved. * Sift the cornflour into a mixing bowl and mix weil with the milk and coconut milk. Gradually stir into the boiling bean mixture and continue stirring until thickened. * Remove From the heat and leave it to cool. Pour imo a jelly mould and chili in the refrigerator for several hours. Slice and serve cold. •
*
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J. POlir Ihe COQled red beal/ llli)." ÎIlIO a big jel/)' mOl/Id.
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Ingredients:
Pastry1 0 oz (280 g) flour 3;4 cup warm water
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Filling5 oz (140 g) spring onions 2 tsp spicy salt Vz tsp sugar 2 tbsp sesame oil 3 tbsp oil for shallow frying
84
Method:
Pastry* Sift the f10ur on to the table and make a weil in the centre. Add the warm water and slowly draw in the f10ur to knead into a smooth dough. Leave aside for later use. Filling* Wash, dry and dice the spring onions. Put the diced spring onions on a platter and mix weil with the spicy salt and sugar. Oivide into 2 portions. To complete* Turn the dough on a lightly
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f10ured table then shape into a cylinder. Cut into 2 equal por tions and roll each portion into a '/," (0.3 cm) thick round. Brush each round with the sesame oil and top with a portion of spring onions then roll it up into the shape of a cylinder. Section into Y, " ( 1 .25 cm) thick pieces and press into thin cakes. Heat the pan with a little oil. Put in the small rounds and shallow fry until both sides are golden brown.
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Ingredients:
Pastry8 oz (224 g) plain flour 4 oz (1 1 2 g) chilled butter 1 to 2 tbsp iced water 1 egg for brushing Filling3 apples, about 1 lb (V, kg) 1 oz (28 g) butter 2 to 3 oz (56 to 84 g) sugar Method:
Pastry* Sift the flour on a table and rub in the butter to form fine bread crumbs, Make a weil in the centre and add the iced water to knead into a soft dough, Keep in the refrigerator for 40 minutes, Filling* Peel, core and slice the apples thinly, * Mel! the butter in a saucepan to stir Fry the apples for 5 minutes then add the sugar to mix weiL Remove and leave to cool. To complete• Return the dough on to the floured table and roU it into a thin piece. Cut into large (3" /7.5 cm diameter) and small (2.75" /7 cm diameter) rounds with the pastry cutter. Line each pie shell with the larger piece of pastry and put in the apple filling, then place the smaller piece of pastry on top, Press the edges together tightly with your finger tips and press a crÎsscross pattern on top with a blunt knife, taking care not to break the pastry. Pierce a
hole in the centre of the pie with the tip of the knife to aIlow the air lo escape. * Beat the egg and use it for glazing the top of the pastry. Bake in a preheated moderate oven of 380°F (Gas Mark 5) for 10 minutes then reduce the heat to 300°F (Gas Mark 2) and continue to bake for 15 minutes. Remove and serve.
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Glutinous Balls in Light Syrup JT
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Ingredients:
Pastry10 oz (280 g) glutinous rice flour 8 oz (224 g) warm water Filling2 V2 oz (70 g) slab sugar 5 cups boiling water for blanching Light Syrup4 cups water 4 oz ( 1 1 2 g) slab or brown sugar 1 slice ginger Method:
* Bring the other 4 cups of water to boil in a 2-quart saucepan. Slide in the slab sugar and ginger to simmer for 2 minutes til! the sugar dissolves. Return the glutinous balls into the syrup to simmer for 2 minutes. Scoop into small bowls and serve.
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Pastry* Sift the glutinous rice flour on to the table and make a weU in the centre to pour in the warm water. Slowly draw in the flour to knead into a soft dough. Leave aside for later use.
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Filling* Cut the slab sugar into 48 small cubes.
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To complete* Knead the dough again for a while then divide into 48 equal portions. Press and shape each portion into a small nest-shaped round. Fill the nest with a sugar cube then draw the edges to seal securely and roll between your palms to shape into small balls. * Pour the boiling water in a wok or saucepan and put in the glutinous balls to blanch for 1 minute. Remove, refresh and drain.
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Mango Pudding �
Ingredients:
2 packets mango jeUy powder 1 V, cups boiling water
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2 eggs 1 V, cups evaporated milk 2 large mangoes a few cherries for decoration
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Method: • Place the jelly powder into a deep mixing bowl and pour in the boiling water to stir until the powder dissolves. Leave aside to cool. • Clean and dry another mixing bowl, whisk the eggs with an electric beater till fluffy then stir in the milk to beat weIl. • Add the half set jelly into the egg
batter to whisk for about 1 minute. • Peel and dice the mangoes finely. Add to the half set mixture and stir weil then fiil the jeily moulds to about three quarters full. Decorate with sliced mangoes and cherries. Leave to set in the refrigerator and serve cold.
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Sago and Pineapple Sweet fil
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Ingredients:
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1 2 oz (336 g) canned pineapple 6 oz (168 g) sago 3 cups boiling water 8 cups cold water 8 oz (224 g) sugar a few cherries for decoration Method:
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* Drain and dice the pineapple. • Soak, wash and simmer the sago in the boiling water until trans parent. Refresh under a running tap to wash away the starch. Drain. * Bring the cold water to boil in a 4-quart saucepan. Add the sugar to simmer till dissolved. Pour in the sago and continue to simmer for 5 minutes. Turn off the heat and stir in the pineapple to mix evenJy. Decorate with the cherries. Serve hot or cold in small bowls .
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Chinese Cookery Tenns 1.
To BAKE is to cook with dry heat, or to dry food with heat.
2.
To BARBEQUE is LO cook meal Qver a charcoal or wood fire.
3.
To BIND is to add egg, liquid or melted fat to a mixture in order to hold it
together. 4.
To BLANCH is to immerse the food in boiling walef for a short lime (from IO
seconds LO 5 minutes) in order to tighten the texture, set the colour, or get rid of any unpleasant smell of the food. 5.
To BOIL is to cook the food in hot bubbling liquid.
6.
To BRAISE is to finish cooking in a lightly covered wak or saucepan.
7.
To CRIMP is to 51ash the surface of a fÏsh al intervals.
8.
To DEEP FRY is to cook food in a large amount of hot boiling oil in order to
make il crispy. 9.
To DOUBLE-BOIL is to cook in a covered container, which is placed in a covered
wak half-filled with boiling water.
10. To DRAIN is to remove excess liquid from the ingredients through a strainer or colander. 1 1 . To DREDGE is to sprinkle the ingredient with flour or sugar. etc.
12. To FRY is to cook with a little hot oi!.
13. To GUT is ta remove the intestine and c1ean the inside of a fish. 14. To PARBOIL is to leave the food in warm oil until half-<:ooked. 15.
To PARCH is to brown food in a dry hot wok or frying pan.
16. To POACH is to simmer food gently in a liquid which is kept just below boiling point. 17. To REFRESH is to rinse the ingredient with cold water after it is blanched. The ingredient is then rehealed before serving. 18.
To ROAST is to prepare the food by using high heat, with flame or over the
charcoal. 19.
,
To SAUTE is ta stîr the ingredients quickly in a wok or pan with a little hot ail,
over high heat. 20.
To SCALD is to plunge the ingredient into boiling water quickly to make peeling
easier or to c1ean or loosen the hair on the ingredicnt. 21.
To SHALLOW FRY is to cook the food in a little oil unlil both sides are brown.
22. To SIMMER is to cook the food or liquid slowly over low heat. 23 .
To SMOKE is to place the food on a rack in a wok or aven fiUed with smoke.
24.
To STEAM is ta cook the food by puttîng il into a steamer placed in a wok
haJf-filled with boiling waler. Timing begins when the waler boils. High heal should be used so (hat there is enough steam ta cook the food quickly. 25. To STEW is to cook the food with a little liquid over low heat. 26. To STffi FRY is to cook the food quickly in a little oil over medium heat. 27. To TOSS is to mix the ingredients evenly by throwing them in a wok and jerking the wok up and down. ""The cooking oil used in this book con either be corn oil, vegetoble oil, peanul oil or sunflower oil, unless otherwise staled. 94
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CHOPSTICKS PUBLICATIONS LID.
CHOPSTICKS PUBLICATIONS LID. has been established for many years
and specialises in high quality cookery books and cookery cards on Chinese cuisine. The author of the CHOPSTICKS RECIPES series - Mrs. Cecilia J. Au· yeung - continues to research and develop new recipes for the compilation of more cookery books. Mrs. Cecilia J. Au·yeung graduated in Domestic Science From the Hong Kong Grantham Teachers' Training ,College in 1956 and was immediately appointed by lhe Hong Kong Education Department to leach al the Hong Kong and Kowloon Restaurant and Teahouse Employee's Guild School. Since then the author has gained valuable knowledge of cooking from many famous Chinese chefs. In 1971 Mrs. Au·yeung embarked on a career editing rccipes for several established local magazines and newspapers. In lhe same year she also started the Chopsticks Cooking Cenlre to provide the best facilities for learning Chinese cooking. Il was in 1 975 that the publishing company was established to publish Mrs. Au·yeung's recipes in English and Chinese. Her husband Mr. Wilson Au· yeung developed a keen interest in photography in his youth and eventually turned professional in 1 960. He then undertook to take aU the photographs for the cookery books. In 1 984, Mrs. Au·yeung combined her extensive experience as a cookery writer with her husband's skills as a photographer to produce a cookery book for Hamlyn Publishing. ln 1985, Mrs. Au·yeung began to write her new series of cookery books for parents and children to learn Chinese cooking together. The first two books of this series are FlRSI STEPS IN CHINESE COOKING and MORE STEPS IN CHlNESE COOKING.
Besides publishing cookery books, Chopsticks Publications Ltd. has also started to publish books on travel in China.
96
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Published and Dis/ribuled by
Chopsticks Publications Lld.
P.o. Box 73515, Kowloon Central Post Of fice, Hong Kong. 116D Waterloo Raad, Graund Flaar, Kowloon, Hong Kong. Tel: 3-7115989, 3-71159/1.
© Cecilia J. A U- YEUNG Ali rights reserved Is( prinl January 1986 ISBN 962-7018-42-2 Pho/Ography by Wilson Au-yeung Au-yeung Chiu Mei Edited by Caroline Au-yeung Designed by Lord Unit Design and Production Krups kirchen equipment provided by Cheong Hing Store Ltd.
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i"iie Jt 00.'1' 9-t�.m 73515 9J1: l"fie )Llltmtr lf:m 1l6� 0 JI!!. T -al,;!; : 3-711591 J, 3-7115989 *�f}J:tatlm iT H! .. l lJIr�J!.X"i'(
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