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"No question is so difficult to answer as that to which the answer is
obvious"
- George Bernard Shaw
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Hi my friends and so sorry I have not sent any postings as of late.
The reason is because we are in the middle of selling our home here
in Copenhagen and could be as early as the end of this week
already!!!! HEEEEEEEEEEEEEEEELP, LOL...but all is in order and
unfortunately some things must suffer a little for a time until my
kids are sorted etc.
Today I have a great collection I think, of Chinese recipes for you
to brouse through so I do hope you will enjoy this and we have just
bought my wife a CAFE called "The Black Horse" in English! (Den Sorte
Heste in Danish!). She moves in already this coming Friday and I will
be part of helping with the cooking etc! how exciting and it is the
second oldest Cafe in Copenhagen here. Fabulously old but with the
most stunning feel about it.
Enjoy todays posting my friends and when I am all settled I will let
you all know our menu for the cafe and send you out some more regular
postings...take care and enjoy, regards, Martin, (publisher,
Internationasl Recipes and Food Trivia).
PS...I really thank you ALL for your increased ratings at cumuli.com.
Thankyou my friends!
PS, zinester.com has written to me with apologies as it seems that most of you have not received this newsletter posted a week ago so I am posting it again for you all. If you have received this posting just simply delete it and hope this does not inconvenience any of you my friends, thanks, Martin.
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Please rate this Ezine at the Cumuli Ezine Finder. You at your wills
can rate me at cumuli once a day and it really takes just a few
seconds should you manage the time, thanks again, Martin.
http://www.cumuli.com/ezines/ra22027.rate
AOL Users Click Here
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INCLUDED IN THIS POSTING
1) Marinated Chicken Wings
2) Lemon Chicken
3) Ginger Chicken
4) Chicnese Chicken Broth
5) Chinese light batter
6) Weekly Trivia...
7) Baked Prawns
8) Sharks Fin Soup
9) Stir Fried Pork with Pineapple
10) Cantonese Roast Duck
11) Stir Fried Chinese Broccoli
12) Fried Rice
13) Soy Sesame chicken with Oriental Vegetables
14) Sizzling Sweet and Sour Seafood
15) Beef and Peppers in Hoy Sin Sauce
16) Dim Sum (Chinese appetizers)
17) Pork Ribs Shanghai Style
18) Braised chicken with Green Peppers
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1) MARINATED CHICKEN WINGS
INGREDIENTS
3 cloves garlic, crushed
3 tablespoons soy sauce
2 tablespoons liquid honey
1 tablespoon tomato sauce
2 teaspoons grated root ginger
500g (1lb) chicken wings.
DIRECTIONS
Combine garlic, soy sauce, honey, tomato sauce and ginger. brush
chicken wings well with this. Leave to marinate 1 hour. Grill for
8-10 minutes or until golden, turning once during cooking time.
Alternatively place wings in roasting dish. cook at 200C (375F) for
10 minutes or until crisp and golden. Serve hot or cold.
Serves 4-6.
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2)LEMON CHICKEN
INGREDIENTS
2 tablespoons dry sherry
4 spring onions, chopped
1 piece root ginger, shredded
500g (1lb) boned chicken, shredded
2 tablespoons oil
2 celery sticks, sliced
125g (4oz) button mushrooms, quartered
1 green pepper, cored, seeded and sliced
2 tablespoons light soy sauce
shredded rind of 2 lemons
lemon slices to garnish.
DIRECTIONS
Put the sherry, spring onions and ginger into a bowl. Add the
chicken, toss well to coat and leave to marinate for 15 minutes.
Heat the oil in a wok or deep frying pan. Add the celery, mushrooms
and green pepper and stir fry 1 minute. Add the chicken and marinade
and cook for 3 minutes. Stir in the soy sauce and lemon rind and cook
for a further minute.
Pile into a warmed serving dish, garnish with lemon slices and serve
immediately.
Serves 4-6.
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3) GINGER CHICKEN
INGREDIENTS
One 1 1/2 inch piece fresh ginger, peeled
2-4 cloves garlic
1/4 cup dry sherry
1/4 cup soy sauce
1/2 teaspoon sugar
12 chicken thighs.
DIRECTIONS
Puree the ginger, garlic, sherry, soy sauce and sugar in food
processor or blender. Toss the chicken in mixture, cover and marinate
1-2 hours, or more.
Pre-heat the oven to 400 degrees. Arrange chicken, skin side down, on
a foil lined baking pan; reserve the marinade. Bake the chicken,
uncovered, 20 minutes. Turn the chicken over, baste with pan juices,
bake another 10 minutes. Pour the remaining marinade over chicken,
bake 10 minutes more, or until cooked through. Transfer the chicken
to a serving plate, drizzle the pan juices ocer the chicken, serve
hot.
Makes 4-6 servings. I tryed this just the other night and it is
really good.
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4) CHINESE CHICKEN BROTH.
(This is really authentic and great also for the addition of??wontons,
vermicelli etc.)
Chicken broth can be made up to 2 days ahead; keep covered, in
refrigearator. Clarify broth close to serving time. Stock can be
frozen for up to a month. this recipe is not suitable to microwave.
INGREDIENTS
1 tablespoon oil
500g (1 pint) chicken wings
1 medium onion, chopped
1 medium carrot, chopped
1 celery stick, chopped
2 bay leaves
3 litres (12 cups water)
2 egg whites
125g (4oz) veal mince
DIRECTIONS
Heat oil in large saucepan, add chicken, onion, carrot and celery,
stir over low heat until chicken is browned all over. Add bay leaves
and water; bring to boil, reduce heat, cover, simmer for 2 hours;
cool. Strain broth into large bowl. Discard chicken and vegetables.
Refrigerate foe several hours or overnight. Remove fat from broth.
Return broth to pan, boil, uncovered, until broth is reduced by about
two-thirds, clarify stock to complete consomme.
TO CLARIFY BROTH.
Place one cup broth in large bowl, whisk in unbeaten egg whites and
mince. Bring remaining broth to boil in medium saucepan, whisk into
veal and egg white mixture in a thin stream. Return mixture to pan,
whisk over medium heat until mixture comes to simmer, simmer gently
for 15 minutes. Strain mixture slowly through a sieve which has been
lined with 2 layers of muslin or absorbant paper, discard veal
mixture.
Reheat before serving.
Serves 4.
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5)CHINESE LIGHT BATTER
I am going to give you a favourite of mine. It??s easy and taken from
a chinese recipe book. You can use it perfectly with chicken
strimlets, fish and oysters will be wonderful. It is light just as I
myself prefer it as well. See what you think.
INGREDIENTS
3 egg whites
1 1/2 tablespoons cornflour.
oil for deep frying.
DIRECTIONS
Combine lightly beaten egg whites and cornflour, add (in your case)
the oysters, mix well.
Simply, add your oysters and fry until golden brown. Keep a good eye
on them as it will not take very long ok.
Drain on absorbant paper.
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6) JUST A LITTLE TRIVIA...
How did 'Mister' get to be a title of address? (answer below)
Well let's see, Mister is shorter than "hey, you," and Mr. is shorter
still. And I don't know about you, but there are very few guys I feel
like addressing as "your lordship."
While Mr. is common these days, it began as a term of respect, coming
to us from two sources. "Master" as a title evolved into mister to
match the female title, "Mistress." Mister also developed as a title
to set apart skilled workers, or artisans, from the peasantry and
common laborers. Here it descends from the Latin, "ministerium,"
which meant craft or trade. Over the centuries, as it passed through
the lips of enough mumblers and fast talkers, ministerium became
mister.
By the way, the French Revolution sought to eliminate all special
terms of address, replacing them with "Citizen." That really went too
far. No sense losing your head over it.
Source: A BROWSER'S DICTIONARY by John Ciardi
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-Send it back to the kitchen
We think we know just what was the manna, or miraculous food, that
the Israelites received in the wilderness. What the Bible refers to
was probably lichen, scraped from rocks and mixed with water.
What a downer. I thought it was at the very least field greens with
goat cheese dressed with balsamic vinaigrette.
Source: THE JOY OF TRIVIA by Bernie Smith
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7) BAKED PRAWNS
10 prawns
salad sauce
mashed garlic
mustard
coconut milk,
pineapple juice
flour
salt
gourmet powder
rice wine
pepper
Clean the prawns and remove legs, feelers and intestines, gash
the backs, put in salt, gourmet powder, rice wine, pepper, then
coat them with dry flour.
Stir up coconut milk, salad sauce, pineapple juice, mustard and
mashed garlic, coat the mixture on the gashed backs of the prawns, dust cheese powder on them, then put them in an oven to bake at 220C until they look yellow (for 5-6 minutes), take out and place them in a dish.
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8) SHARK??S FIN SOUP
by Yan-kit So
The Chinese are unanimous in their appreciation of shark's fin soup,
and this very nutritious soup is rightly considered to be one of the
most exotic examples of Chinese cuisine. A fin of the best quality
is, however, extremely expensive amd takes four days to prepare. The
fin used in this recipe is sold in packages consisting of the
cartilage with some fin needles and is already processed and then
dried again. On its own, shark's fin has little taste but when
combined with other ingredients in a prime stock, makes the perfect
soup.
INGREDIENTS
300-350g (11-12 oz) loose shark's fin
150g (5 oz) chicken breast meat
4 slices fresh ginger root, each about 6mm (1/4 inch) thick
3 large spring onions, halved crosswise
25g (1 oz) lard
45ml (3 tablespoons) Shaohsing wine or medium dry sherry
15ml (1 tablespoon) groundnut or corn oil
1. 2-1.4 litres (2 1/4-2 1/2 pints) prime stock
salt to taste
thin soy sauce to taste
FOR THE MARINADE
2.5ml (1/2 teaspoon) salt
1.25ml (1/4 teaspoon) sugar
3-4 turns white pepper mill
5ml (1 teaspoon) Shaohsing wine or medium dry sherry
5ml (1 teaspoon) cornflour
22. 5ml (1 1/2 teaspoons) egg white, lightly beaten
15ml (1 tablespoon) groundnut or corn oil
FOR THE SAUCE
45-60ml (3-4 tablespoons) water chestnut flour or potato flour
75ml (5 tablespoons) water
10ml (2 teaspoons) thick soy sauce
TO SERVE
50g (2 oz) lean ham , York, Virginia or Chinhua
225g (8 oz) bean sprouts
Chinese red vinegar
hot made-up mustard
DIRECTIONS
Put the shark's fin in a large container and pour over about 1.4
litres (2 1/2 pints) hot water. Soak overnight or for a minimum of 6
hours.
Rub with fingers. Drain through a fine sieve so as not to lose any of
the precious shark's fin needles while getting rid of fine sand.
Repeat as many times as necessary. Put into a large saucepan.
Add about 1.7 litres (3 pints) water. Bring to the boil and simmer
gently for about 2 hours, replenishing the water if it evaporates too
quickly.
Test if the fin needles are ready: they should be tender yet still
firm. Another way of testing is to press one between the thumb and
index finger: if it breaks easily, it is ready. Drain. If the fin is
still hard, let the water cool, then drain. Return to the saucepan,
add the same amount of water and boil gently for another hour or
longer. Drain, taking care not to lose the needles.
Meanwhile, cut the chicken flesh into matchstick-sized pieces. Put
into a small bowl.
Prepare the marinade: add the salt, sugar, pepper, wine or sherry and
cornflour to the chicken. Stir the egg white in the same direction
and leave to marinate for 20-30 minutes. Blend in the oil.
Place about 1 litre (1 3/4 pints) water in a saucepan with the
ginger, spring onions, half the lard and 30ml (2 tbsp) of the wine or
sherry. Bring to the boil. Add the shark's fin and boil gently for
about 15 minutes. This curing process rids the fin of any remaining
rank odour. Drain, discarding the ginger and spring onion.
Cut the ham into matchstick-sized pieces.
Pluck and discard the beanheads off the bean sprouts. Blanch in
boiling water until the water returns to the boil. Drain, then
refresh under cold running water. Drain thoroughly.
Arrange the ham and beansprouts in bunches on 1or 2 small serving
dishes. Put the vinegar and mustard into separate saucers on the
dining table.
Prepare the sauce: mix the flour, water and soy sauce thoroughly.
Heat a wok or saucepan over a high heat until hot. Splash in the
remaining wine or sherry. As it sizzles, add the remaining lard and
the oil. Pour in the prime stick, add the shark's fin and stir to
mix. Slowly bring to the boil, then add the chicken, stirring to
separate the pieces. Reduce the heat. Gradually add the well-stirred
sauce to the soup, stirring as the soup thickens. Remove from the
heat. Taste for seasoning, add salt and thin soy sauce, if necessary.
Transfer to a warm soup tureen and serve. To eat, each person puts
some bean sprouts and ham into the bowl before adding the shark's fin
soup. Some may like to add a little vinegar or mustard to the soup.
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JUST A FUNNY..."Police Dog"
The ad in the local newspaper read: "Purebred Police Dog $25."
Thinking that to be a great bargain, Mrs. Freeman ordered the dog to
be delivered.
The next day a van pulled up and left her the mangiest-looking
mongrel she had ever seen.
In a rage, she telephoned the man who had placed the ad. "What do you
mean by calling that mangy-mutt a purebred police dog?"
"Don??t be deceived by his looks, Ma??am," he replied. "He??s in the
Secret Service."
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9) STIR FRIED PORK WITH PINEAPPLE
by Ken Hom
Pork meat is quite low in fat as long as you trim off the visible
fat.
Stir-fries make a healthy balanced meal where rice or noodles and
vegetables form the main part of the meal, with moderate amounts of
lean meat and only a small amount of added fat.
INGREDIENTS
11oz/300g dry, long grain rice
1lb/450g lean pork, trimmed of excess fat
1 or (1lb/450g) fresh pineapple or 432g can of pineapple
(drained)
1 tablespoon sunflower oil
2 tablespoons light soy sauce
1 1/2 tablespoons coarsely chopped spring onions
4oz/110g peas (fresh or frozen)
1tsp Shoaxing rice wine or dry sherry (optional)
1/2 teaspoon cornflour mixed with 1/2 teaspoon water
DIRECTIONS
Cook the rice in a pan of boiling water. Drain and rinse. While the
rice is cooking, slice the pork into thin strips.
If using fresh pineapple, peel and cut into cubes, discarding the
tough centre core.
Heat a wok or a large frying pan, add the oil, 1 tbsp of the soy
sauce, the spring onions and stir-fry for about 30 seconds.
Add the pork to the pan and stir-fry until the pork has browned. Add
the pineapple, peas, Shoaxing wine or sherry, cornflour-water mixture
and the remaining tbsp of soy sauce.
Cook until the pork is well done (it should be firm) and serve on a
bed of rice.
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10) CANTONESE ROAST DUCK
by Mai Leung
This duck originated in a few small villages near Kwangchow, but the
village that prepared it best was Guh Jeng, meaning Old Well, the
home of my grandmother. It was there that my grandmother was engaged
to my grandfather when she was 8 and was married to him when she was
barely 16, never seeing him until the wedding day. She was born in
the late Ching Dynasty, survived two revolutions and two world wars,
but never learned to read or write. A tiny, uncomplicated woman with
a kind and generous heart, she received everything that life brought
her, good or bad. To all her grandchildren, she was a blanket of
protection, embracing all our little woes and pains while we were
growing up. During her 83 years, she never saw America or tasted a
hot dog, but through her beloved Tarzan movies and my husband, she
loved this faraway country.
Life comes and life goes, and quietly she went. She left me beautiful
memories - and this delicious duck.
INGREDIENTS
1 fresh 5-pound duckling: remove fat in cavity, rinse duck and
pat dry
14 cups water
4 tbsp honey
4 slices fresh ginger, each as big and thick as a quarter
1/2 cup white vinegar
1/2 cup dry Sherry
STUFFING (Mix in a bowl)
2 teaspoons sugar
1 1/2 teaspoons salt
1/2 teaspoon five-fragrance powder
1 tablespoon minced garlic
2 teaspoons minced, soaked dried tangerine peel (optional)
2 tablespoons rice wine or dry Sherry
2 tablespoons water
1 tablespoon ground bean sauce
about 1 tablespoon thin soy sauce
about 2 teaspoons sugar to taste
DIRECTIONS
Scald duck according to directions for scalding. Hang it in an airy,
cool place to dry for at least 8 hours.
Stuff duck. Then, sew up the cavity with skewer.
Place a big roasting pan, containing an inch of water, on the bottom
of a gas oven or on the lowest rack of an electric oven to catch the
drippings and prevent them from burning.
Preheat oven to 400 degrees.
Put duck directly on oven rack with breast side up. (If a gas oven,
put duck on middle rack. If electric, put duck on upper rack.) Roast
for 1 1/2 hours. Remove duck and put on a chopping board.
Remove skewer and thread. Scoop out stuffing (mostly sauce) and put
in a small saucepan. Measure 1/2 cup of the drippings (avoiding the
grease) and mix with the stuffing. Add soy sauce and sugar to correct
taste. Heat sauce over low heat until it comes to a boil. Cover and
simmer over very low heat.
Carve and slice duck. Put on a platter. Pour sauce over duck.
Serve hot.
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11) STIR FRIED CHINESE BROCCOLI (Chow Gai Lan)
Chinese broccoli (gai lan) looks like a cross between basic
supermarket broccoli and the Italian broccoli rabe. Th vegetable
tastes more like broccoli rabe with its big green leaves and its
pungent bite. Stir-frying is the best way to cook Chinese broccoli,
as it brings out the natural flavor, accented here with a touch of
sugar, ginger, and rice wine. It will need to be washed and drained
several hours before stir-frying, and it must be stir-fried in small
amounts (about twelve ounces) to achieve the best wok hay (see "The
Breath of a Wok"). It's better to cook two separate recipes than to
try to fit too much in the wok.
Choose broccoli that has buds and no flowers. If there are flowers,
the broccoli is too old. The stalks are never as thick as those of
regular broccoli, but if they are thicker than 1/2 inch, they need to
be halved lengthwise. The vegetable is better in the colder months,
but is available year-round in Chinese produce markets.
INGREDIENTS
10 stalks Chinese broccoli (gai lan), about 12oz
1 tablespoon vegetable oil
3 slices ginger
1/4 teaspoon sugar
1/2 teaspoon salt
1 tablespoon Shao Hsing rice cooking wine
DIRECTIONS
Wash the broccoli in several changes of cold water and drain
thoroughly in a colander until dry to the touch. Trim 1/4 inch from
the bottom of each stalk, Stalks that are more than 1/2 inch in
diameter should be peeled, then halved lengthwise. Cut the broccoli
stalks and leaves into 2 1/2 inch-long pieces, keeping the stalk ends
separate from the leaves and buds.
Heat a 14-inch flat-bottomed wok or skillet over high heat until
hot but not smoking. Add the oil and ginger, and stir-fry 30 seconds.
Add only the broccoli stalks and stir-fry 1 to 1 1/2 minutes until
the stalks are bright green. Add the leaves, and continue cooking for
1 minute until the leaves are just limp.
Sprinkle on the sugar, salt, and rice wine. Stir-fry 2 to 3 minutes,
or until the vegetables are just tender but still bright green. Serve
immediately.
Serves 4 as part of a multicourse meal.
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12) FRIED RICE
INGREDIENTS
4 cups cooked rice
2-3 eggs
1-2 spring onions, finely chopped
some leftover cooked meat or vegetables (optional)
2-3 tablespoons oil
1 teaspoon salt
DIRECTIONS
To use up any leftover cooked rice (allow 1 cup at least for each
person), the best way is to stir-fry it in a little hot oil with
scrambled eggs over a moderate heat. When all the grains are
separated, add salt and finely chopped spring onions. If you happen
to have any leftover cooked meat such as chicken, pork or ham, or
vegetables such as peas, carrots or green pepper, dice them into
small cubes the size of peas and add to the rice to improve not only
its flavour and texture but also its appearance.
Serves 4.
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JUST A FUNNY...Nothing Personal
"I hope you didn't take it personally, Reverend," an embarrassed
woman said after a church service, "when my husband walked out during
your sermon."
"I did find it rather disconcerting," the preacher replied.
"It's not a reflection on you, sir," insisted the churchgoer. "Ralph
has been walking in his sleep ever since he was a child."
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13) SOY SESAME CHICKEN WITH ORIENTAL VEGETABLES
INGREDIENTS
1/3 cup Low-sodium soy sauce
1/4 cup Chopped fresh cilantro
1/4 cup Chopped green onion
1/4 cup Canned unsalted chicken broth
2 tablespoons Chopped fresh ginger
2 tablespoons Rice wine vinegar
4 Garlic cloves, chopped
2 teaspoons Hot chili paste with garlic
1 teaspoons Oriental sesame oil
6 Boneless skinless chicken breasts
VEGETABLES
12oz Small carrots, thinly sliced diagonally
12oz Jicama, peeled, cut into thin matchstick size slices
8oz Snow peas
1 tablespoon Oriental Sesame Oil
1 tablespoon Sesame Seeds
2 tablespoons Canned Unsalted Chicken Broth
DIRECTIONS
CHICKEN
Combine first 9 ingredients in medium bowl. Pour 1/2 cup marinade
into shallow dish. Reserve remaining marinade for vegetables. Add
chicken to marinade in dish and turn to coat. Cover and refrigerate
at least 2 and up to 4 hours.
VEGETABLES
Bring medium pot of salted water to boil. Add carrots and simmer 3
minutes. Add jicama and peas and cook until just tender, about 2
minutes. Drain. Refresh with cold water and drain. (Can be prepared 4
hours ahead). Cover vegetables and chill. Drain chicken.
DIRECTIONS
Heat oil in heavy large skillet over medium-high heat. Add chicken
smooth side down; cook 3 minutes. Turn chicken and sprinkle with
sesame seeds. Cook until chicken is cooked through, about 3 minutes.
Transfer to plates and keep warm. Add broth and reserved marinade to
skillet. Add carrots, jicama and snow peas and stir until heated
through about 3 minutes. Remove vegetables from heat. Top chicken
with vegetables and drizzle juices over.
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14) SIZZLING SWEET AND SOUR SEAFOOD
INGREDIENTS
1/3 cup sugar, white wine vinegar, chicken broth
2 tablespoons Soy sauce
1 tablespoon Dry sherry
1 1/2 tablespoons Cornstarch
3 tablespoons Salad oil
2 Cloves garlic, minced
1 teaspoon Minced fresh ginger
1/2 lb Medium-size raw shrimp, shelled and deveined
1/2 lb Scallops, halved
1 Carrot, very thinly sliced
1/2 cup Sliced bamboo shoots
1 Green pepper, seeded and cut in one inch squares
5 Whole green onions, cut in 1 1/2 inch lengths
1/4 teaspoon Salt
6 2 inch squares sizzling rice
DIRECTIONS
In a bowl, combine sugar, vinegar, broth, soy sauce, sherry and
cornstarch for cooking sauce, set aside.
Heat wok or wide frying pan over high heat. When pan is hot, add 1
1/2 tablespoon of the oil. When oil begins to heat, add garlic and
ginger.
Stir once, then add shrimp and scallops and stir fry until shrimp
turn pink and scallops are opaque throughout (about 3 minutes).
Remove from pan and set aside.
Heat the remaining 1 1/2 tablespoons oil in the pan. Add carrot and
bamboo shoots and stir fry for 3 minutes, adding a few drops of water
if pan appears dry. Add pepper, onion, and salt and stir fry for one
minute. Return shrimp and scallops to pan.
Stir cooking sauce, pour into pan, and cook, stirring, until
sauce bubbles and thickens. Turn off heat, cover and keep hot while
you fry sizzling rice as recipe directs.
Turn seafood mixture into a preheated bowl. Bring hot fried rice
cakes to the table on a platter and immediately pour over seafood
mixture.
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DID YOU KNOW...
In an amazing coincidence, the Sun and Moon appear to be the same
size in the Earth's sky? (Source: Encarta.com)
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15) BEEF AND PEPPERS IN HOI-SIN SAUCE
Makes 3 to 4 servings.
INGREDIENTS
1 tablespoon sunflower or vegetable oil
175g (6oz) Minute steak cut into 1 inch strips
1 Red pepper, diced
1 Green pepper, diced
1 Onion, finely chopped
1 teaspoon Five spice seasoning
110g (4oz) Water chestnuts, halved
1/2 teaspoon garlic puree
2 tbsp Hoi-sin sauce
1 Beef stock cube (optional)
DIRECTIONS
Heat the oil in a wok.
Add the meat to the wok and brown lightly.
Add peppers, onion, and stir fry for two minutes.
Add seasoning, water chestnuts, garlic puree, hoi-sin sauce, and stir
fry for 1 minute.
Optionally, crumble the beef stock cube into a little hot water, and
add to the wok to make a thick sauce.
Serving suggestion: serve with either long grain rice, or noodles.
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16) DIM SUM (steamed Chinese Appetizers).
Yield: 1 servings
1 3/4 Ground meat (beef, pork or-mix of two)
BASIC INGREDIENTS
2 Eggs
3 tablespoons Soy sauce (light-preferred)
3 tablespoons Sherry
1 teaspoon Grated fresh ginger
1/2 teaspoon White pepper
2 tablespoon Sesame oil
3 Chopped little green onions
2 tablespoons Corn starch
4 tablespoons Chopped water chestnut
3 Clove garlic, minced
EXTRA CONDIMENTS
1 1/2 teaspoons Red chili sauce with garlic
2 teaspoons Spicy brown bean sauce
3 teaspoons Hosin sauce
1 teaspoons Grated orange peel
WRAPPER
1 packet Wonton skins
In a large bowl, mix meat well with remaining BASIC ingredients. Mix
until smooth.
Separate mix into four equal parts. For each part, add one of the
EXTRA condiments, mix well.
To stuff the dumplings, put about one overflowing teaspoon or pecan
sized ball into a wonton skin. Fold into shape. Possible shapes are
purse, fish, chocolate kiss, nurses cap, or whatever. Parts of the
wonton skin that are sticking out may get tough, so keep this to a
minimum. Use a different shape for each condiment so that you will
know what is what.
To cook, place on top of lettuce leaf on steam rack (the leaf helps
prevent sticking). (Be very careful not to let them touch each other
or else they will stick. Steam for 20 minutes. Eat hot. Can be frozen
and reheated in microwave.
*********************************************************************
17) PORK RIBS, (Shangai Style)
INGREDIENTS
1 kg pork ribs, in small pieces(finger size)
6 tablespoons of soy sauce
6 tablespoons of sugar
3 spring onions
3 table spoons of Sake (sorry it's japanese)
2 to 3 inches of ginger, finely sliced
1 litre of water
DIRECTIONS
Put everything in the pan and bring to boil. Cover with the lid and
lower the heat and leave it for about 45 minutes. Turn the meat every
10 minutes to allow even coloring (brown). Then take off the lid and
leave it over high heat for about 20 minutes until the gravy thickens
like syrup. Then it's ready!
*********************************************************************
18) BRAISED CHICKEN WITH GREEN PEPPERS
INGREDIENTS
1 tender roasting chicken (3lb/1. 4 kg or more)
flour for dusting
2-3 tablespoons oil
2 cloves garlic , crushed
1-2 slices ginger root, peeled and cut into small pieces
1 teaspoon salt
1 tablespoon sugar
2 tablespoon light soy sauce
3 tablespoon Chinese rice wine or sherry
1/2lb (225 g) green peppers, cored and seeded
DIRECTIONS
Lay the chicken on its side. Holding the top firmly with one hand,
use a boning knife or the tip of a Chinese cleaver to cut lengthways
along the curved breastbone with your other hand, slowly cutting the
beast meat off the bones by following the side of the bone and the
outside of the ribs. Repeat the same action on the other side and
pull the meat off the bones and away from the skin, using the knife
if necessary to free it. These two pieces of chicken breast you put
aside for another dish.
Now turn the breastless chickenso that it is breastbone down,
preferably on a kitchen towel to prevent its slipping. With the
boning knife, cut along the spine from top to tail without cutting
through the bones. Probe with your fingers to locate the joint
between the wing and the shoulder, then sever. Repeat the same action
on the other side.
Next, separate the two'oysters' from the carcass, and snap the joints
between the thighs and the carcass. Continue to pull the meat all the
way down to the tail bone, then detach it. Cut the remaining chicken
into 8 pieces by separating the thighs and drumsticks, and the first
and mid-portion of the wings. (The wing-tips and other bits and
pieces, together with the carcass, are destined for the stockpot.)
Lightly dust the 8 chicken pieces with flour. (You should get 4-6
servings out of them if you are also serving the diced chicken pieces
into about 20 bite-size small chunks.)
Heat the oil in a pre-heated saucepan or large frying pan which has a
lid, add the crushed garlic and ginger pieces to flavour the oil,
then turn down the heat to moderate before adding the chicken pieces.
Stir until they are lightly brown all over. Now add salt, sugar, soy
sauce and wine. Continue stirring for a little while, then add a
little stock or water - about 7 fl oz (200ml) at most - increase the
heat tohigh again to bring the liquid to boil, then reduce the heat
and simmer gently under cover for about 20-25 minutes. You have to be
careful that the sauce does not run dry so that the pieces get stuck
on the bottom of the pan: if you are using a deep saucepan, stir the
pieces of chicken once or twice to make sure they are evenly cooked.
About 5 minutes before serving, stir in the green peppers cut into
pieces roughly the size of a postage stamp, add a little more water
or stock if necessary, then turn up the heat. Leave the lid off this
time and let the contents bubble a while so that there is not too
much liquid left.
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Enjoy my friends and I do hope your Easter 2005 was a very very nice
one with your families etc. see you all very soon, regards, Martin.
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To view my website just click onto the URL below.
http://users.cybercity.dk/~dsl30361
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