Stir-fried Fragrant Sauce Clams (Kam Heong La La)

Ingredients:

500g clams
1 tbsp oil
1 tbsp sesame oil
2 tbsp dried Shrimps, soaked and chopped
2 stalks curry leaves
1 tbsp chopped lemon grass
5 chilli, finely sliced
1 tsp curry powder
1 tbsp chopped garlic
1 tbsp preserved soya beans, minced

Seasoning:

1 tbsp oyster sauce
1 tsp light soy sauce
A little thick soy sauce
¼ tsp chicken stock granules
½ tbsp sugar
1 tbsp lime juice
¾ tbsp water

Method:

Soak clams in salted water for at least 30 minutes. Remove and blanch in boiling water for a minute or less, then drain well in a plastic container.

Heat oil and sesame oil in a wok. Saute dried shrimps until fragrant.

Add curry leaves, lemon grass, garlic and chillies. Stir in minced soya beans and curry powder to mix.

Stir in seasoning and clams. Fry until heated through and dish out.

Tom Yam Bouillabaisse

Ingredients:

½ kg Prawns (shells on, whiskers trimmed)
10 Mussels (shells on)
10 Large Squids (cut into large pieces)
1 can Pacific Clams (drained and keep the stock aside)
2 Large Onions (chopped)
100 g Baby Corns
2 Green Peppers (quartered)
8 abalone mushrooms (cut into 2)
3 tbsp Tom Yam Paste
2 Kaffir Lime Leaves
3 stalks Lemon Grass
½ cup Coconut Milk
6 tbsp Cooking Oil
2 Cups Water

Method:

Fry the chopped onions in hot oil till softened. Add the tom yam paste with the kaffir lime leaves and lemon grass. When fragrant, add the prawns, mussels, squids and toss to ensure an even distribution of spices.

Add 2 cups of water, stock from the can of pacific clams and coconut milk . When the broth begins to boil, add the baby corns, green peppers and abalone mushrooms and the drained pacific clams.

Switch off fire and leave the stew to complete cooking in its own heat. This also ensures the seafood is not over cooked.

Serve in large bowls with a basket of bread.

Stir-Fried Lo Shi Fun

Ingredients:

1 kg Lo Shi Fun
600 gm Bean Sprouts
300 gm Minced Pork (marinate with a bit of soy sauce, pepper and sugar)
50 gm Dried Shrimp (pre-soaked)
3 pcs Dried Chinese Mushroom (pre-soaked and sliced)
3 cloves Garlic (minced)
3 slices Ginger
2 tbsp Oyster Sauce
1 tbsp Soy Sauce
1 tbsp Dark Soy Sauce
1 tbsp Cooking Oil
Salt and Sugar to taste
1 stalk Spring Onion (cut into slices)

Method:

1.Stir-fry the bean sprouts with the ginger slices until half-cooked. Dish up and keep aside.
2.Heat the cooking oil and fry the dried shrimp and minced garlic until fragrant before adding in the minced pork. Fry for 1 minute before adding in the sliced mushrooms
3.Add oyster sauce, soy sauce, dark soy sauce, salt, sugar and a little water and let the ingredients simmer for 1 minute before adding in the lo shi fun.
4.Continue frying until all the ingredients are well-mixed before adding in the bean sprouts and continue frying for 1 minute.
5.Garnish with spring onion and serve immediately.

Vegetarian Spaghetti Aglio e Olio

Ingredients:

1/2 box spaghetti (or any other kind of pasta you prefer)
4-6 cloves garlic
2 tomatoes
1 large handful arugula or baby spinach
olive oil
red pepper flakes
salt and pepper

Method:

Start boiling water for the spaghetti.

Heat a generous pour of olive oil on low heat in a pan large enough to fit all the cooked spaghetti.

Chop the garlic and add to the olive oil. Cook over low heat until the garlic softens and turns a little translucent, then remove from heat.

Boil the spaghetti and drain.

Heat the garlic and oil up again slowly, then add the pasta to the saucepan. Lightly saute the spaghetti in the olive oil and garlic while adding the pepper flakes, salt and pepper.

Once the spaghetti is fully coated with the garlic and oil mixture, remove from heat and toss with the arugula or baby spinach.

Cantonese-Style Pickled Vegetables

Ingredients:

1 chinese radish
1 carrot
3 cucumbers
1 large piece young ginger

Seasonings:

4 tbsp salt
1 cup sugar
1 cup white vinegar

Preparation:

Peel carrot, rinse radish, cucumbers and young ginger, cut all vegetables into a diamond shape.

Dissolve the sugar in the vinegar to make sweet and sour pickling stock and pour into a container.

Cooking Instructions:

Marinate radish and carrot with 2 tbsp salt for 1 hour. Flatten; rinse with cold water and drain.

Marinate cucumber and ginger with 1 tbsp salt for 20 minutes, rinse and drain.

Put all ingredients in the sweet and sour pickling stock and seal. Refrigerate for 24 hours. Ready to serve.


About this dish:

When eating, use a clean, dry utensil to remove the pickled vegetables to prevent spoilage.

The pickling stock may be reused when the vegetables are eaten up. If there is not enough stock, simply add sugar and vinegar in the ratio of one to one to replenish it.

Sliced Chicken With Pear

Ingredients:

200g Chicken breast
1 Pear (150g)
15g Ham
20g Mushroom
1 Egg White
100g Peas
5g Scallion
2½ tbsp starch
1 tbsp cooking wine

Seasoning B:
1 tbsp soy sauce
1 tbsp starch water
1 tbsp sugar
1 tsp salt

Method:

Cut the chicken breast into pieces and marinate with the cooking wine. Coat the chicken pieces with starch and dip in egg white. Preheat the pan with oil, fry the chicken breast till golden, drain up.

Cut the pear, ham and mushroom into slices.

Mix seasoning B well to be the cooking sauce.

Fry scallion briefly and take it out, Fry pear, ham and mushroom for a while and then put in the chicken breast. Add the cooking sauce and mix all the ingredients together. Turn off heat and dish out.

Won Ton Dumplings

Ingredients:

1 spring onion, green and white parts, finely chopped
5 water chestnuts, finely chopped
125 g prawns, shelled, deveined and minced
250 g finely minced pork
1 egg, lightly beaten
A pinch of black pepper
1tbsp light soy sauce
1 tbsp sesame oil
2 tsp cornflour
30 won ton skins, each 5 cm square

Method:

Combine all of the ingredients except the won ton skins in a bowl.

Test the seasoning of the stuffing mixture by bringing a pan of water to the boil, dropping 1 teaspoon of the mixture into it and cooking it for just a minute. Taste the stuffing and adjust the seasoning as necessary.

Take one won ton skin at a time and place 1 heaped teaspoon of the mixture in the centre of each. Then moisten the four edges of the won ton skin, gather up the corners and twist lightly to form a little pouch,

Place the won ton on a slightly oiled plate, twisted side up but not touching each other, and steam them in a wok for 10 minutes. Or deep-fry them for 15-20 minutes until crisp.

Making Batter

The batters that are used to make pancakes, waffles and such dishes are much the same. It is the exact proportions of all the ingredients that vary slightly.

Pancakes, waffles and baked batter puddings are all made with a basic pouring batter (see recipe below). To make crepes which are slightly lighter than pancakes, the batter is thinned with a few tablespoons of extra liquid.

Fritters and battered foods such as fish, shellfish and vegetables are made with coating batter. This used the same amount of flour, salt and egg as pouring batter, but only half of the liquid. Whisked eggs whites may be folded into a coating butter and sugar added for sweet fritters.

The type of liquid used in batters (whether milk, a mix of milk and water or beer) will influence the result. Water makes a light batter, milk helps to make it smoother and causes it to brown faster, while beer adds lightness and flavour.

Making Basic Batter

This basic batter will make 8-10 pancakes. Include 3 tablespoons of extra milk if making lighter crepes and half the liquid for making a thicker coating butter.

Sift 125g (1 cup) plain flour and a pinch of salt into a bowl and make a well in the centre, then break in 1 egg and beat with a balloon whisk or wooden spoon.

Beat in 300 ml milk, little by little, incorporating the surrounding floor gradually so the batter becomes very smooth.

The batter may be used at once, but it is much better if it is left in a cool place for about 30 minutes, allowing the starch grains to soften.

Basil and Lime Sorbet

Ingredients:
1 cup sugar
1 cup water
3/4 cup fresh lime juice
20 fresh basil leaves, minced

Method:

Make a sugar syrup by bringing the sugar and water to a boil in a small saucepan; allow to boil 1 minute; remove from heat.

Combine the syrup, lime juice, and basil in a blender; puree. Pour the mixture into a container and cover; store in freezer until completely frozen for about 2 hours.

Break the frozen mixture into pieces and place in the blender; blend until smooth. Return to the container and cover. Store in freezer until ready to serve.

Yam Cake

Ingredients:

300g yam root
3 tbsp non-glutinous flour
½ tsp 5-spice powder
1 tsp sugar
½ salt
2 tbsp oil

Filling for yam cake:

100g lean pork (cut into cubes)
1 green pepper (sliced)
4 pcs black mushroom (sliced)
1 pc carrot(cut into cubes)
100g small prawns
50g green peas
½ can button mushrooms (cut into half)
1 tsp corn flour - mix with half bowl water
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp salt
2 cloves garlic (smashed)
3 tbsp cooking oil

Method:

Remove skin of yam roots and cut yam into round pieces about 1 cm thick. Steam yam for 20-39 mins or until soft. Mash the steamed yam with 5-spice powder, sugar, salt and oil.

Pour boiling water into non-glutinous flour, mix well, then mix together with mashed yam and knead for about 5 mins. Shape into ring and deep fry until light brown on both sides. Keep aside.

Heat wok with oil, add garlic and fry until fragrant, add filling and stir fry for a minute. Add salt, soy sauce, oyster sauce. Stir fry until cooked, poor in the corn-starch to thicken and stir fry for another half minute. Pour ingredients into the yam ring and serve. Garnish the outer side of the yam ring with deep-fried rice vermicelli.

Pasta with Tuna and Mayonnaise

Ingredients:
(serving for 2)

200 gm Fusilli (corkscrew pasta)
1 can Tuna Flakes
1 bowl Cherry tomatoes (sliced)
1 cup Yellow Peas
3 tbsp Mayonnaise
Olive oil
Dried basil
Black Pepper to taste

Method:

Cook fusilli according to the directions in the packet; drain and cool. Pour a tbsp of olive oil into the fusilli and mix well.

Cook the peas until tender (the peas can be soaked overnight to cut cooking time), drain and cool.

In a bowl, place the fusilli, yellow peas, cherry tomatoes and tuna flakes. Sprinkle some dried basil leaves and some pepper. Add the mayonnaise and mix well.

Chill for at least 2 hours before serving.

Winter Melon Soup

Ingredients:

1 big Chinese melon
8 dried Chinese mushrooms, soak and remove stems
1 small carrot, sliced
20 button mushrooms
10 waterchestnuts, peeled
1 piece dried squid
6 dried red dates
8 pieces canned bamboo shoots
250 gm chicken pieces
Salt and pepper to taste
Chopped parsley and spring onions (for garnishing)
1½ litres water

Method:

Cut melon top and scoop out seeds and some of the flesh leaving a smooth melon bowl. Take care not to puncture the melon or scoop out too much of the fresh which will make the melon bowl very flimsy when cooked.

Fill the melon bowl with all the ingredients and place in a fitted steamer. Cover and steam for two hours.

Garnish and serve hot.

Sweet and Sour Sauce

Ingredients:

½ cucumber
1 tsp salt
3 tbsp plum sauce
2 tbsp malt vinegar
1 tbsp tomato sauce
1 tsp sugar
1 tbsp vegetable oil
½ large onion, sliced

Method:

Peel the cucumber, discarding the soft central side, then cut into slices 1 cm wide. Sprinkle it with salt and set aside for an hour. Squeeze the cucumber to remove as much moisture as you can, then set it aside for later use.

Place 150 ml of cold water in a saucepan with the plum sauce, vinegar, tomato sauce and sugar and bring the mixture to a simmer.

In a separate saucepan or wok, heat the oil and fry the sliced onions over a high heat until the edges begin to brown. Add the cucumber and stir rapidly for a minute or two.

Transfer the cucumber and onion to the simmering sauce and cook for a minute or two. The sauce can now be combined with other ingredients such as chicken, pork or seafood to make a superb sweet and sour dish.

Variations:

Omit the tomato sauce but add a skinned and quartered tomato. Omit the cucumber and substitute a small can of drained pineapple chunks.

Use two stalks of spring onions, cut into 2.5 cm lengths, in the sauce instead of the large onion. Or omit the cucumber and add a green or red pepper cut into 2 cm cubes.

Mango and Prawn Salad

Ingredients:

1 cup snow peas
1 large ripe mango
16 large cooked prawns, peeled, deveined and halved lengthwise
4 spring onions, thinly sliced diagonally
2 cups mesclun (salad greens)

For the dressing:

1 slice garlic, crushed
1 tsp chopped fresh ginger
1 tsp palm or light brown sugar
1 tsp chopped coriander root
¼ cup fresh coriander leaves
2 tsp fish sauce
1 tsp peanut oil
¼ cup lime juice

Method:

To make the dressing, put all the ingredients into a small bowl and whisk together.

Trim the snow peas and steam for 5 minutes, or until tender-crisp. Refresh in a bowl of chilled water, then drain and pat dry.

Peel and slice the mango. Arrange the prawns and mango on four individual plates, Sprinkle the snow peas and spring onion and mesclun evenly on top.

Spoon the dressing over the salads and serve immediately.

Variation:

For a sweeter dressing, substitute orange juice for the lime juice and add peeled fresh orange segments to the salad.

Chicken and Crab Meat Soup

Ingredients:

1 pc Chicken breast
7 cups Cold Water
200 g Crab meat
1 can Aspaaragus spears
1 tsp Salt
1 tbsp Soy sauce
4 tbsp Cornflour dissolved in 3 tbsp water
4 Egss - lightly beaten

Method:

Place chicken breast in boiling water. Cook for 20 mins. Remove breast and shred. Keep aside.

Strain the chicken stock. Combine chicken meat, crab meat and asparagus spears into pot. Season with salt, soy sauce and bring to boil.

Thicken with dissolved cornflour. Bring to boil and pour int beaten eggs slowly into soup. Stir well and serve hot.

Duck Breast Salad

Ingredients:

4 duck breast fillets
3 tbs dark soy sauce
Juice of 1 orange
5 cm piece of ginger, peeled and grated
125 g watercress sprigs
145g (1 cup) dry roasted hazelnuts, coarsely chopped
2 oranges peeled and cut into segments

Dressing:

Juice of 1 orange
2 tbs extra virgin olive oil
1 tbs honey
2 tsp Dijon mustard
Salt and pepper

Methods:

Heat the grill to hot. Remove the skin and thick layer of fat from the duck fillets. Slice each breast into about 6 pieces. Place in a shallow gratin dish.

Mix together the soy sauce, orange juice and ginger and pour over the duck, turning the slices on the grill rack and grill for 5-7 minutes, turning once or twice, until cooked to your liking. Baste with the soy sauce mixture during cooking. Remove the cooked duck slices from under the grill.

Arrange the duck slices, watercress and orange segments in a serving dish. Put the dressing ingredients in a clean screw-top jar and shake to combine. Drizzle the dressing over the duck slices, watercress and orange segments and toss in the roasted hazelnuts.

Tofu Cutlets

Ingredients:

300 g soft fresh white tofu, cubed
1 large boiled potato, chopped
4 green beans, finely chopped
2 tbsp finely grated carrot
1 spring onion, finely chopped
2 tbsp sesame oil
1 large egg, lightly beaten
1 tsp salt
½ tsp black pepper
Cornflour, for dressing
Oil for deep-frying

Method:

Put the tofu in a mixing bowl and mash it finely with a fork. Mop off any liquid with paper towels.

Mix in all the other ingredients except the cornflour and frying oil. Mix well to a soft consistency, adding a tablespoon or two of water if the mixture is dry and crumbly.

Divide the mixture into four equal portions and press them to make lightly rounded, burger-liked patties. Dust the cutlets with cornflour. You can cook them immediately, but they will firm up a little if you chill them for 30 minutes beforehand.

Heat some oil in a deep fryer or wok and fry the cutlets until they are golden brown and crip. Drain on paper towels. Serve with sliced tomatoes and a chilli sauce dip.

Chicken Cacciatore

Ingredients:

5 tbsp olive oil
4 chicken pieces
2 onions, sliced
3 cloves garlic, minced
8 button mushrooms, quartered
½ cup red wine
1¼ tbsp wine vinegar
1¼ tsp fresh chopped parsley
2½ tsp fresh chopped oregano
2½ tsp fresh chopped basil
1 bay leaf
1 tin canned tomatoes
½ cup chicken stock
Freshly ground black pepper
Pinch of sugar

Method:

In a large frying pan heat the oil and lay the chicken pieces, skin side down in one layer.

Brown for 3-4 minutes, then turn each piece over. Continue turning the chicken pieces until all surfaces are well-browned.

Remove the chicken pieces to a plate and keep warm.

Add the onions and garlic, to the oil and chicken juices in the frying pan. Cook lightly for 2-3 minutes or until they are just beginning to brown.

Add the mushrooms to the pan and cook for about 1 minute, stirring constantly.

Pour the wine and vinegar into the pan and boil rapidly to reduce to about half the original quantity.

Add the herbs, bay leaf and tomatoes, stirring well to break up the tomatoes.

Stir in the chicken stock and season with pepper and sugar.

Return the chicken pieces to the tomato sauce and cover with a tight-fitting lid. Simmer for about 1 hour, or until the chicken is tender.

Serve with pasta.

Ham and Green Pepper Omelet

Ingredients:

3 eggs
2½ tbsp milk
Freshly ground black pepper
1¼ tbsp vegetable oil
½ cup chopped green pepper
2 tomatoes, peeled, seeded and roughly chopped
2 oz lean meat, cut into small dice

Method:

Break the eggs into the bowl and beat in the milk and pepper.

Heat the oil in a omelet pan and fry the green pepper until it is just soft.

Stir the tomatoes and the ham. Heat through for 1 minute.

Pour the egg mixture into the frying pan over the vegetables. Stir the mixture briskly with a wooden spoon until it begins to cook.

As the egg begins to set in, lift it slightly and tilt the pan to allow the uncooked egg underneath.

When the egg on top is still slightly creamy, fold the omelet in half and slip it onto a serving plate. Serve immediately.

Stuffed Eggs

Stuffed eggs make an attractive and delicious party appetizer

Ingredients:

18 small quail eggs
¼ cup unsalted butter
1 clove garlic, minced
½ cup cooked, peeled shrimp, finely chopped
¾ tsp finely chopped fresh basil
Freshly ground black pepper, to taste

Method:

Cook the eggs in boiling water for 5 minutes. Drain and plunge them immediately into cold water.

Allow the eggs to cool completely, then remove the shells. Rinse and drain.

Cut each egg in half lengthwise and carefully remove the yolks.

Put the yolks into a large bowl and beat in the butter and garlic. Mix well.

Add the shrimp, basil and pepper to the creamed egg yolk mixture. Beat thoroughly until a soft consistency results.

Fill each egg white half with a little of the prepared mixture, piling it attractively into the cavity left by the egg yolk.

Refrigerate until required.