1
1/2 lbs boiled rice ( boiled without salt )
1
lb medium shrimps ( cleaned)
chive
garlic
cloves
fresh
ginger root
salt,pepper
bacon
( or Lap Cheong sausages or ham )
oyster
sauce
1
large carrot
superior
soy ( light soy )
2
eggs
2
medium onions
Method
1)
cut bacon ( or sausage, ham ) into small strips
2)
cut carrot into very small cubes
3)
cut onions very small
4)
in a wok stir-fry bacon in a little oil until cooked, then add carrot
cubes and onions, stir-fry for a few minutes, take out and set aside
5)
wash the cleaned shrimps with salt
6)
crush 2 or 3 slices of fresh ginger root and 1 clove of garlic and
place on top of the shrimps, add some salt and pepper to taste and
a dash of light soy sauce
7)
stir-fry shrimps in wok in a little oil for a few mins. Take out
and set aside
8)
beat eggs with salt and pepper and fry in a flat pan in a little
oil like an omelette. Take out and cut up in small cubes - set aside
9)
cut up 4 or 5 chives - set aside
10)
in the wok, heat a little oil and fry 1/3 of the rice - add salt,
light soy and oyster sauce ( very little )
1
chicken, cut up in large chunks, without skin
oyster
sauce
salt,
pepper
ginger
root
garlic
cloves
superior
soy ( light soy)
dark
soy sauce
onion
cornstarch
chive
oil
for frying
Method
1)
season chicken chunks with pepper, salt, crushed cloves or garlic
( about 3 ), crushed piece of ginger root
2)
heat 2 tablesps. of oil in wok and add chicken, stir-fry 1 min.
3)
add a little dark soy sauce and a little superior soy sauce and
about 2 tablesps. of oyster sauce and brown the chicken
4)
add cut up onion
5)
add water, cover and simmer about 25 mins or until tender
6)
take out chicken and place on a serving platter
7)
thicken the juices with cornstarch and pour over chicken
8)
cut up chive and garnish chicken
Serve
with plain boiled rice , white sticky rice or Jasmin rice
1
lb beef tenderloin, cut in strips or thin slices across
1
bunch of pat choy ( or broccoli instead )
garlic
cloves, ginger root
salt,
pepper
cornstarch
1
teasp. sugar
superior
soy
dark
soy sauce
oyster
sauce
beef
stock
oil
for frying
Method
1)
slice up the bunch of pat choy, separate stalks to cook them first
( or clean broccoli and break into rosettes )
2)
heat 1 tablesp. of oil in wok, add crushed garlic and ginger root,
3)
add stalks of pat choy ( or broccoli ), a little salt, superior
soy and stir fry for a minute
4)
add leaves of pat choy, a little salt, superior soy and 1 teasp.
sugar and stir-fry one minute more ( take out everything as soon
as the leaves of the pat choy turn colour )
5)
heat another tablesp. of oil in wok and add beef, salt, pepper,
garlic, ginger, superior soy, oyster sauce, a little dark soy, 2
teasp. cornstarch- stir-fry a few minutes ( not too long ), add
pat choy, a little stock, just mix through and serve at once
(
don't overcook the patchoy )
Chicken
or pork stock
carrot
( cut into small cubes)
chive
( cut into small rings )
12
water chestnuts ( sliced )
2
cans creamstyle corn
2
eggs ( beaten without salt, have it ready )
5
- 6 teasp. cornstarch, mixed with water
salt,
pepper
ve
ching ( optional )
Chinese
vermicelli
12
straw mushrooms ( sliced )
a
few drops of sesame oil
Method
While
the stock is making, prepare all the other ingredients
1)
Boil meat in water to make stock ( with salt, pepper, piece of ginger
root and onion ) ; strain stock, reserve meat , cut up small and
put back in soup
2)
To boiling stock, add 1 diced carrot, 2 cans of creamstyle corn,
diced mushrooms, 1/3 pack Chimese vermicelli, 12 sliced water chestnuts
and keep stirring
3)
put in cornstarch mixture - stir
4)
bring to a boil, take off fire and add beaten eggs while stirring
soup with a fork
5)
Before serving, sprinkle top of soup with chive
Large
dried Chinese mushrooms ( soaked in water to re-hydrate
pork,
shrimps ( amount depends on how many mushrooms you want to make,
you can use 1/2 lb pork and 1/2 lb cleaned shrimps ; leftover mixture
freezes well . This mixture can be used as a wonton filling as well
)
onion
chive
superior
soy ( light soy)
oyster
sauce
cornstarch
stock
sherry
water
chestnuts ( optional )
mushrooms
( optional )
1
egg, beaten
pepper,
salt
Method
1)
Cut pork, shrimps, onion, chive, water chestnuts, mushrooms very
small or pass through a meat grinder
2)
add sherry, pepper, salt, oyster sauce and superior soy to taste
3)
squeeze water from Chinese mushrooms, sprinkle a little cornstarch
in each one to keep filling down and, with a fork, fill each Chinese
mushroom with the mixture ( into a rounded heap )
4)
grease a ovenproof bowl that fits in a steamer with oil , put some
stock in the steamer pan ( not water ) and steam mushrooms for 20-30
mins.
5)
pour a little stock, mixed with sherry, over the mushrooms just
before serving
Chinese
Cooking