1/2 lb Noodles chinese fresh : wat 9 TB Oil 4 oz Shrimp; shelled, deveined 1 1/4 ts Salt 1/2 ts Cornstarch 1/2 lb Lean pork shredded 1 TB Sherry 2 TB Soy sauce light 1/2 ts Sugar 1/2 lb Bok choy 1/4 lb Mushrooms sliced 2 TB Chicken

Brown veal in butter, put in celery and onions and when golden, add soup, worcestershire sauce, tabasco, paprika, pepper, salt, celery salt, and brown sugar. Place in casserole and bake in 350 degree oven for 1 hour. Mix in bean sprouts and return to oven and heat through. S

* Bean Sprouts should be rinsed and drained. ** Water Chestnuts should be rinsed, drained and sliced. *** Hamburger buns should be split and toasted.     strongServings: 8/strong  

Chop cilantro in a processor until well chopped. Add the lime juice, miso, olive oil, pepper and mirin. Process until smooth. Scrape down the sides as required. Makes about 1/2 cup. Will keep a short period if refrigerated. Serve with grilled beef, pork or fish; also over he

Cut beef across grain into thin strips, then into 1 inch squares; coat with 1 tablespoon stir fry sauce. Heat 1 tablespoon oil in hot wok or large Skillet over high heat. Add beef and stir fry 1 minute (Until browned); remove from pan Heat remaining 1 tablespo

Heat the oil in a wok over medium high heat. Add the garlic & stir fry for 1 minute. Add the curry paste & stir fry until it releases its aroma. Add the tofu & cook another 3 minutes. Add the rice, mix & fry for 2 minutes. Add the soy sauce, green onion & br

Gently twist the centre of each sausage to make cocktail sized sausages, then cut to separate. Slice the courgettes; dice the pepper, wash and slice the leek. Do not peel the apple just cut it into small pieces. Trim and slice the sweetcorn. Heat the oil in a wok or large fr

Bring broth to simmer in large saucepan. Add sherry and soy sauce; simmer 2 to 3 minutes. Ladle soup into small bowls; float a lemon slice in each bowl. Arrange garnishes on tray and add to soup as desired. Typed by Syd Bigger.     strongServin

1. Wash the spinach thoroughly and trim off the thick stems. Chop the scallion. Mince the garlic. 2. Bring the water to a boil. Add the meat and bring to a second boil. Skim off the froth. Add the spinach, scallion, garlic, soy sauce, salt and pepper. Lower the flame an

Contributed to the echo by: Stephen Ceideburg Originally from: "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987 Here s a simple Thai recipe for coconut custard. Coconut Custard (Sang Khaya) milk) Beat the eggs with the coco

Cook noodles and let cool. Heat oil and toss in noodles. Add tahini and toss well. Let cool. Combine with rest of ingredients. Refrigerate and serve cold. The Great Garlic Cookbook Friedlander & Cato per Dan Kidorf     stro

Cook the spaghettini al dente. Drain and rinse under cold water. Drain very well again. With your hands, toss the noodles with half of the sesame oil. Cover and chill until ready to combine with the peanut sauce, or up to 24 hours. To make the peanut sauce, combine the

If using the dried noodles, cook them according to package instructions or else boil them for 4 to 5 minutes. Cool in cold water until required. If using the fresh noodles, boil them for 3 to 5 minutes, then immerse in cold water. Heat a wok or large frying pan and add the o

* Use 1 5 oz can of water chestnuts that have been drained and sliced. ** Drain the can of Orange Segments, but reserve the syrup for the recipe. ~     strongServings: 6/strong &nb

HANDY CHINESE TRICKS FOR COOKING A WHOLE DUCK Cooking a duck can be intimidating to home cooks. Unlike chicken, there s a layer of fat that can cause problems. When duck is simply roasted, it often cooks unevenly, leaving a lot of excess fat. In addition, much of the potenti

Here s a way to make the cornstarch paste called for in many of our recipes. Our recipes call for cornstarch paste as the thickening agent without specifying the exact proportions of cornstarch and water. This recipe is offered as an approximate guide until you find wha

Well here it is, in all its glory. I ve included Hom s method for making stock both because it s good and to give more of a feel for the book. Honk Kong is an extremely, almost excessively dynamic city and this is reflected in the food. The book is interesting because he has

1. Place mushrooms in bowl and cover with boiling water. Let stand 30 minutes. Drain. Remove and discard stems. Cut caps into thin slices. 2. Flake crabmeat. Rinse scallops with water, drain and cut into thin slices. Cut bamboo shoots into thing strips. Chop green onions.

Combine crab delights, vegetables with seasoning, garlic and ginger. Heat according to directions on vegetables package. Stir and serve. Season with soy sauce, if desired.     strongServings: 6/strong  

top. With small sharp knife gently cut away the gray spongy tissue and discard. Rinse crabs with water. 2. Cut off claws and legs. Pound claws lightly with back of cleaver to break shell. Chop down center of crabs to cut body in half. Cut each half crosswise into 3 pieces. 3

Cut celery/or chinese cabbage into 2 inch segments. Mix ground pork, crab, eggs, sherry, salt, cornstarch, pepper, scallion, ginger and soy sauce into 5 large meatballs. Heat oil then fry meat balls until brown, approximately 8 minutes. Add broth and cover. Simmer for 1

Cook rice. Let steam after cooking for 20 minutes, then put into large mixing bowl and add 1 cup of cooled vinegar sauce. Toss rice lightly but thoroughly with vinegar sauce. When rice is cooled, spread about 1 inch thick on a sheet of nori, leving about 1 1/2 inches un

Place sugar in a small saucepan over medium high heat; caramelize by stirring often until sugar melts and is golden (about 2 minutes). Remove from heat; carefully stir in grapefruit juice and 2 tablespoons lime juice (caramelized sugar will harden and stick to spoon). Place

Rice Cakes: Work with cooked leftover rice that is slightly moist and sticky. If too dry, reheat with sprinkling of water until sticky. Spread rice in frying pan or pie tin, 1/2" thick. Pack rice into firm cake: this is important to make sure rice holds together. Place in

Cut the spring roll sheet into long strips about 3 3.5 cm/1 1/4 lin wide. Marinate the minced beef with the soy sauce, 2 teaspoon of the sugar,1 teaspoon of the sherry and 2 tablespoons water for 30 minutes. Heat the 2 tablespoons oil in a wok and saute the shallots, garlic

Heat enough peanut oil in a clean,well seasoned wok to coat the sides of the pan.Meanwhile,mix eggs,sour cream and dill.When oil is hot,toss in half the scallions and cook until tender.Pour egg mixture and with a gentle scooping motion lift eggs from the middle until they

First you need to make the dough. This dough is good for steamed or baked bows (buns). It will yield 2 dozen buns: For the dough, you need: Dissolve 1/2 yeast cake with sugar in warm water. Immediately add baking powder and then the flour. The dough will be firm an

Drop eggs onto a lightly greased skillet. Fry on each side. Cool and cut into 2 inch strips. Boil carrot strips 1 minute; cool Combine eggs, carrot, onions, cucumber, celery, ham and chicken. Add enough water to the mustard to make a paste; beat vigorously. Gradually add soy

Wash chicken wings & cut away each tip section. Hold each end of a remaining, jointed wing, & disjoint by bending elbow;don t separate. Holding fingers tightly around smaller bone, press upward, pushing meat from smaller section right into larger section, giving wing a

Combine shao xing, chicken broth, soy sauce, minced ginger, sugar and white pepper in a bowl; set aside. Place chicken and ginger slices in a large pot. Add enough water to cover chicken. Bring to a boil, reduce heat, cover and simmer, turning chicken occasionally, for

Finely chop the coriander and chili. Dice the garlic clove. Cut the peppers and carrot into fine strips. Drain the mushrooms and corn. Cut the onion into thin wedges. 1. Deep fry the chinese vermicelli in hot oil. Drain on absorbent paper. Place on a large serving p

Remove any hair on head by singeing over and open flame or plucking. Scrub well (using a vegetable brush, if desired) and then sprinkle with salt, rubbing it into the skin. Rinse well with cool water; pat dry. Remove any excess fat. Place head in a colander in the sink

CUT THE CHICKEN INTO STRIPS 2 inches by 1/2 inch long and put them in a large bowl. Blend the marinade ingredients together and pour the mixture over the chicken. Mix well to ensure an even distribution. Allow the chicken to marinate for 30 to 40 minutes at room temperature

Cook chicken in simmering chicken stock to almost cover until nearly tender, about 20 minutes. Remove and suspend over bowl to dry at room temperature at least 4 hours, or until chicken is thoroughly cooled. Heat enough oil to 350F in wok to deep fry whole chicken. Add chicken

To prepare and cook: 1. ea For sweet milky paste, knead butter and sugar together, then add sifted flour and other ingredients. Steam mixture over boiling water for approximately 20 minutes until firm. 2. Mix filling ingredients and set aside. 3. Make each dough separately,

Here s another of the Winners series. This one might be a bit time consuming, buy there aren t any really exotic ingredients and, unless you get into garnishing it the way it shows in the book, not too much hassle. These are "mock" chicken legs++a minced mixture of mea

DOUGH: sift the flour and salt into a bowl. Pour in the boiling water and stir vigorously. FILLING:Mix all the ingredients for the filling making sure they are thoroughly combined. Divide the dough into four equal portions, then roll one into a long strip and cut it into ten br

Noodles: ======== Cook the noodles (you can use any kind you like) in boiling salted water for about 3 minutes. Drain and set aside. Topping: ======== Heat a little oil in a non stick saute pan, and put a little handful of the warm noodles into the bottom

Wash walnuts thoroughly. Fill a wok with water about half way & put walnuts in. Bring to boil & let them boil about 3 minutes. Drain & wash them again. Pour 4 cups water into wok. Add salt, sugar & honey. Return walnuts to wok & cook about 15 minutes or until

Combine pork, water chestnuts, green onions, soy sauce, salt, cornstarch and ginger iin medium bowl; mix well. Place 1/2 teaspoon pork mixture in center of each wonton skin. Fold wonton skin over filling to form a triangle. Turn top of triangle down to meet fold. Turn over;