• 1 cup warm milk (110 degrees F/45 degrees C)
• 2 eggs, room temperature
• 1/3 cup margarine, melted
• 4 1/2 cups bread flour
• 1 teaspoon salt
• 1/2 cup white sugar
• 2 1/2 teaspoons bread machine yeast
•
• 1 cup brown sugar, packed
• 2 1/2 tablespoons ground cinnamon
• 1/3 cup butter, softened
•
• 1 (3 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 1 1/2 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
Place ingredients in the pan of the bread machine in the order
recommended by the manufacturer. Select dough cycle; press Start.
After the dough has doubled in size turn it out onto a lightly floured
surface, cover and let rest for 10 minutes. In a small bowl, combine
brown sugar and cinnamon.
Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup
butter and sprinkle evenly with sugar/cinnamon mixture. Roll up
dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch
baking pan. Cover and let rise until nearly doubled, about 30 minutes.
Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake rolls in preheated oven until golden brown, about 15 minutes.
While rolls are baking, beat together cream cheese, 1/4 cup butter,
confectioners' sugar, vanilla extract and salt. Spread frosting on warm
rolls before serving.
Friday, September 11, 2009
Mushroom and Artichoke Soup
• 4 (14 ounce) cans canned quartered artichoke hearts
• 1 cup olive oil
• 3 pounds thinly sliced shallots
• 3 small red onions, chopped
• 3 cloves garlic, minced
• 3/4 cup all-purpose flour
• 1/2 cup rice vinegar
• 1 gallon water
• 6 tablespoons vegetable base
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon ground nutmeg
• 2 tablespoons dried thyme
• 6 dried portabella mushrooms, softened in water
• 3 pounds fresh mushrooms, sliced
• 3 pounds carrots, sliced
• 3/4 cup capers
• 3/4 cup chopped fresh parsley
Place artichokes in a food processor, slice thinly and set aside. It works
well when using a 3 millimeter slicing disk.
Using a extra-large stock pot sauté onions, garlic and shallots in olive
oil and set on low. Cook for 15 minutes.
Sprinkle flour over onions and cook for 1 minute. Stir in vinegar and
cook for approximately 3 minutes, in order for vinegar to evaporate.
Stir in water, vegetable base, salt, pepper, cayenne, nutmeg, thyme
and sliced artichokes and cook for 25 minutes.
Add dried mushrooms along with the water they soaked in, fresh
mushrooms and carrots. Let cook for 15 minutes.
Stir in capers and parsley, season with salt and serve.
• 1 cup olive oil
• 3 pounds thinly sliced shallots
• 3 small red onions, chopped
• 3 cloves garlic, minced
• 3/4 cup all-purpose flour
• 1/2 cup rice vinegar
• 1 gallon water
• 6 tablespoons vegetable base
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon ground nutmeg
• 2 tablespoons dried thyme
• 6 dried portabella mushrooms, softened in water
• 3 pounds fresh mushrooms, sliced
• 3 pounds carrots, sliced
• 3/4 cup capers
• 3/4 cup chopped fresh parsley
Place artichokes in a food processor, slice thinly and set aside. It works
well when using a 3 millimeter slicing disk.
Using a extra-large stock pot sauté onions, garlic and shallots in olive
oil and set on low. Cook for 15 minutes.
Sprinkle flour over onions and cook for 1 minute. Stir in vinegar and
cook for approximately 3 minutes, in order for vinegar to evaporate.
Stir in water, vegetable base, salt, pepper, cayenne, nutmeg, thyme
and sliced artichokes and cook for 25 minutes.
Add dried mushrooms along with the water they soaked in, fresh
mushrooms and carrots. Let cook for 15 minutes.
Stir in capers and parsley, season with salt and serve.
Vegetable Chowder
tablespoon vegetable oil
• 1 large onion, sliced
• 1/4 pound zucchini, chopped
• 1 (8 ounce) can garbanzo beans, with liquid
• 1 (8 ounce) can whole peeled tomatoes with liquid, chopped
• 3/4 cup dry white wine
• 3 tablespoons butter, melted
• 1 teaspoon minced garlic
• 1 teaspoon dried basil
• 1 bay leaf
• 1/2 cup heavy cream
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup grated Romano cheese
Preheat oven to 400 degrees F (200 degrees C).
Heat oil in a medium saucepan over medium heat, and saute onion
until tender and lightly browned.
In a medium baking dish, mix onion, zucchini, garbanzo beans with
liquid, tomatoes with liquid, wine, butter, garlic, basil, and bay leaf.
Cover, and bake in the preheated oven 30 minutes. Uncover, stir, and
continue baking 30 minutes.
Stir heavy cream, Monterey Jack cheese, and Romano cheese into the
vegetable mixture, and continue baking 10 minutes, until cheeses are
melted and bubbly.
• 1 large onion, sliced
• 1/4 pound zucchini, chopped
• 1 (8 ounce) can garbanzo beans, with liquid
• 1 (8 ounce) can whole peeled tomatoes with liquid, chopped
• 3/4 cup dry white wine
• 3 tablespoons butter, melted
• 1 teaspoon minced garlic
• 1 teaspoon dried basil
• 1 bay leaf
• 1/2 cup heavy cream
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup grated Romano cheese
Preheat oven to 400 degrees F (200 degrees C).
Heat oil in a medium saucepan over medium heat, and saute onion
until tender and lightly browned.
In a medium baking dish, mix onion, zucchini, garbanzo beans with
liquid, tomatoes with liquid, wine, butter, garlic, basil, and bay leaf.
Cover, and bake in the preheated oven 30 minutes. Uncover, stir, and
continue baking 30 minutes.
Stir heavy cream, Monterey Jack cheese, and Romano cheese into the
vegetable mixture, and continue baking 10 minutes, until cheeses are
melted and bubbly.
CREAM OF TOMATO SOUP
1 quart tomatoes
1/4 teaspoon soda
4 tablespoons butter
4 tablespoons flour
1 quart milk
1 tablespoon salt
1/2 teaspoon pepper
Stew tomatoes slowly one-half hour; rub through strainer; heat and add soda. In the meantime, melt butter and stir in flour; add milk slowly, cooking over low fire until thick; add seasoning. Take from fire and stir in hot tomatoes and serve immediately.
1/4 teaspoon soda
4 tablespoons butter
4 tablespoons flour
1 quart milk
1 tablespoon salt
1/2 teaspoon pepper
Stew tomatoes slowly one-half hour; rub through strainer; heat and add soda. In the meantime, melt butter and stir in flour; add milk slowly, cooking over low fire until thick; add seasoning. Take from fire and stir in hot tomatoes and serve immediately.
CLEAR SOUP.
1 large Spanish onion, 1 teaspoonful of mixed herbs, 1/2 head of celery, 1-1/2 oz. butter, 1 carrot, 1 turnip, and pepper and salt to taste. Chop the onion up fine, and fry it brown in the butter, in the saucepan in which the soup is to be made, and add 5 pints of water. Prepare and cut into small pieces the carrot, turnip, and celery; add these, the nutmeg, herbs, and pepper and salt to the water, with the fried onions. When the vegetables are tender drain the liquid; return it to the saucepan, and boil the soup up.
CORN SOUP.
1 breakfastcupful of fresh wheat, 1 quart of water, 1/2 pint of milk, 1/2 oz. of butter, 1/2 oz. of finely chopped parsley, 1 oz. of eschalots, seasoning to taste. Steep the wheat over night in the water and boil it in the same water for 3 hours, add the butter, the eschalots, chopped up very fine, and pepper and salt. Let the whole simmer very gently for another 1/2 hour, add the milk and parsley boil the soup up once more, and serve.
BARBECUED LAMB ON SKEWERS
2 lb Stewing Lamb, cut in 1 1/4" cubes
1/2 tsp Cayenne and
4 tbsp Fresh lemon juice
1/4 tsp Salt
3 Cloves Garlic, minced
1 pinch Sugar
1 tbsp Hot Chili oil (or 1 tbsp Salad oil)
Combine all ingredients and marinate Lamb cubes for 2 hours in
covered bowl. Drain Lamb, reserving marinade for basting during
barbecuing. Skewer Lamb; you should have enough for two skewers
per serving. Barbecue until browned, but still juicy. Overcooking
will dull flavors. Serve with nang (Moslem Bread) or shao bing (baked
sesame rolls).
1/2 tsp Cayenne and
4 tbsp Fresh lemon juice
1/4 tsp Salt
3 Cloves Garlic, minced
1 pinch Sugar
1 tbsp Hot Chili oil (or 1 tbsp Salad oil)
Combine all ingredients and marinate Lamb cubes for 2 hours in
covered bowl. Drain Lamb, reserving marinade for basting during
barbecuing. Skewer Lamb; you should have enough for two skewers
per serving. Barbecue until browned, but still juicy. Overcooking
will dull flavors. Serve with nang (Moslem Bread) or shao bing (baked
sesame rolls).
ASPARAGUS AND SESAME CHICKEN SOUP
2 lbs Chicken
2 c Warm water
3 tbsp Sesame oil
1 tsp Sugar
6 Slices ginger root
1/2 c Button mushrooms, canned
1/2 c Medium sherry
8 Fresh asparagus spears
1/2 tsp Salt
Wash chicken, remove fat pockets, pat dry, and chop into bite-size
pieces. NOTE: if tempted to use breast Meat without bones, please
don’t; bones add to body and flavor of Soup.
Peel and slice ginger root. Wash and cut asparagus into 2" sections.
Braising: Heat wok to medium Hot. Add sesame oil. Start braising
chicken a few pieces at a time when oil begins to smell. Sesame oil will
burn at lower temperature than other cooking oils, so avoid Hot wok.
After browning lightly, return chicken pieces to wok; add ginger slices,
sherry and salt.
When sherry boils, add water and Sugar. Turn up heat, bring to boil,
then reduce heat to simmer, cover and simmer for 30 minutes. Add
mushrooms and asparagus, simmer for another 15 minutes. Transfer
to covered Soup tureen (or put plate on top of Soup bowl), place in
steamer on low, and hold until ready to serve. You can make this Soup
in large Sauce pan, if wok is needed for something else.
2 c Warm water
3 tbsp Sesame oil
1 tsp Sugar
6 Slices ginger root
1/2 c Button mushrooms, canned
1/2 c Medium sherry
8 Fresh asparagus spears
1/2 tsp Salt
Wash chicken, remove fat pockets, pat dry, and chop into bite-size
pieces. NOTE: if tempted to use breast Meat without bones, please
don’t; bones add to body and flavor of Soup.
Peel and slice ginger root. Wash and cut asparagus into 2" sections.
Braising: Heat wok to medium Hot. Add sesame oil. Start braising
chicken a few pieces at a time when oil begins to smell. Sesame oil will
burn at lower temperature than other cooking oils, so avoid Hot wok.
After browning lightly, return chicken pieces to wok; add ginger slices,
sherry and salt.
When sherry boils, add water and Sugar. Turn up heat, bring to boil,
then reduce heat to simmer, cover and simmer for 30 minutes. Add
mushrooms and asparagus, simmer for another 15 minutes. Transfer
to covered Soup tureen (or put plate on top of Soup bowl), place in
steamer on low, and hold until ready to serve. You can make this Soup
in large Sauce pan, if wok is needed for something else.
ALMOND CHICKEN
1 lb skinned chicken breast.
1/3 Slivered almonds
5 slices fresh ginger root
3 green onions, chopped to about 1" lengths
1 green pepper, chopped as above
1/2 cup diced bamboo shoots
1 cup vegtable oil
~~Marinade~~
1/4 tsp salt
1/8 tsp white pepper
1 tsp cornstarch
1 Tbsp soy sauce
1 egg white
~~Seasoning sauce~~
1 Tbsp rice vinegar
2 Tbsp soy sauce
1 Tbsp dry sherry
1/2 tsp salt
1 tsp sugar
1/2 tsp cornstarch
Cut chicken into 1" cubes. Combine marinade ingredients, add
chicken and mix well. Let stand 1/2 hour.
Heat oil in wok, add chicken and stir-fry until browned. Remove
chicken and drain well. Stir-fry ginger, onion, pepper and bamboo
shoots for about 1 minute until vegtables are crisp-tender. Combine
ingrediants for seasoning sauce in a small bowl, mix well and add to
wok. bring to boil. Add chicken to boiling sauce. Stir-fry chicken until
coated with sauce. Add almonds, mix well and serve hot. Serves 4
1/3 Slivered almonds
5 slices fresh ginger root
3 green onions, chopped to about 1" lengths
1 green pepper, chopped as above
1/2 cup diced bamboo shoots
1 cup vegtable oil
~~Marinade~~
1/4 tsp salt
1/8 tsp white pepper
1 tsp cornstarch
1 Tbsp soy sauce
1 egg white
~~Seasoning sauce~~
1 Tbsp rice vinegar
2 Tbsp soy sauce
1 Tbsp dry sherry
1/2 tsp salt
1 tsp sugar
1/2 tsp cornstarch
Cut chicken into 1" cubes. Combine marinade ingredients, add
chicken and mix well. Let stand 1/2 hour.
Heat oil in wok, add chicken and stir-fry until browned. Remove
chicken and drain well. Stir-fry ginger, onion, pepper and bamboo
shoots for about 1 minute until vegtables are crisp-tender. Combine
ingrediants for seasoning sauce in a small bowl, mix well and add to
wok. bring to boil. Add chicken to boiling sauce. Stir-fry chicken until
coated with sauce. Add almonds, mix well and serve hot. Serves 4
Friday, August 14, 2009
CABBAGE SOUP
1 fair-sized cabbage, a large Spanish onion, 1-1/2 oz. of butter, pepper and salt to taste, 1/2 salt spoonful of nutmeg, 1-1/2 pints of milk, 2 tablespoonfuls of Allinson fine wheat meal. After preparing and washing the cabbage, shred up very fine, chop up the onion, set these two in a saucepan over the fire with 1 quart of water, the butter and seasoning,
and let all cook gently for 1 hour, or longer it the vegetables are not quite tender. Add the milk and thickening when the vegetables are thoroughly tender, and let all simmer gently for 10 minutes; serve with little squares of toasted or fried bread, or Allinson plain rusks.
and let all cook gently for 1 hour, or longer it the vegetables are not quite tender. Add the milk and thickening when the vegetables are thoroughly tender, and let all simmer gently for 10 minutes; serve with little squares of toasted or fried bread, or Allinson plain rusks.
Brown Macaroni Soup
Take 1 1/2 oz. Macaroni, 1 oz. Butter, Vegetables, Corn flour and 2 quarts Bone Stock. Slice up the onions or leeks, one carrot, and make a fagot of herbs; fry them in the butter with 1 dozen peppercorns till they are quite brown, but not burnt. Sprinkle over a tablespoonful of corn flour, and when brown pour over the boiling stock and stir till it boils up; let it simmer for an hour. If it is not brown enough, burn a little sugar in a spoon and stir it in. If half a teaspoonful of sugar is sprinkled over the vegetables when they are frying they will brown much quicker. When the vegetables are soft rub the soup through a wire sieve and return to the saucepan. Boil the macaroni in salt and water for twenty minutes, strain off, and cut into pieces one inch long; put these into the soup and simmer for a quarter of an hour. Flavor with a little salt and pepper if necessary, and pour into a hot tureen.
Black Bean Soup
Soak a pint (0.5 quart) of black beans over night in cold water. When ready to cook, put into two and one half quarts of fresh water, which should be boiling, and simmer until completely dissolved, adding more boiling water from time to time if needed. There should be about two quarts of all when done. Rub through a colander, add salt, a half cup of cream, and reheat. When hot, turn through a soup strainer, add two or more teaspoonfuls of lemon juice, and serve.
BINGKA BAKAR
Bahan-bahan :
1) 6 biji telur
2) 1 tin susu cair
3) 2 tin air
4) 4 cawan tepung gandum
5) 2 cawan gula pasir
6) ½ cawan jus pandan
7) ½ cawan bijan (goreng tanpa minyak)
Cara :
1) Kisar semua bahan kecuali bijan dan minyak masak.
2) Sapu acuan atau loyang dengan minyak masak.
3) Tuangkan dunan tadi ke dalam acuan /loyang.
4) Masuk acuan /loyang ke dalam ketuhar. Bakarpada suhu 180'C selama ½ jam.
5) Keluarkan dari ketuhar, taburkan bijan dan sambung bakar selama 20 minit atau sehingga
nampak masak.
6) Sejukkan dan potong
Sedia untuk dihidangkan.
1) 6 biji telur
2) 1 tin susu cair
3) 2 tin air
4) 4 cawan tepung gandum
5) 2 cawan gula pasir
6) ½ cawan jus pandan
7) ½ cawan bijan (goreng tanpa minyak)
Cara :
1) Kisar semua bahan kecuali bijan dan minyak masak.
2) Sapu acuan atau loyang dengan minyak masak.
3) Tuangkan dunan tadi ke dalam acuan /loyang.
4) Masuk acuan /loyang ke dalam ketuhar. Bakarpada suhu 180'C selama ½ jam.
5) Keluarkan dari ketuhar, taburkan bijan dan sambung bakar selama 20 minit atau sehingga
nampak masak.
6) Sejukkan dan potong
Sedia untuk dihidangkan.
Saturday, June 27, 2009
Issan Bath (Shrimp Fried Rice)
Ingredients
4 cups long grain rice, cooked
1 onion, chopped
3 tbsp oil
3 eggs, beaten
1 lb raw shrimp, peeled
1/2 cup sliced mushrooms
1/2 cup carrots, cubed
3 green onions, chopped
1 tsp chillie powder
3 tbsp soy sauce
1/2 tsp sugar
Salt to taste
Method
Heat 1 tbsp oil in a frying pan, add the eggs and spread to make
a thin pancake. When done, flip over and cook for a few more
minutes. Remove eggs from pan and shred into small pieces.
Add the rest of the oil to a pan, and fry the onion. When
browned add the shrimp and chille powder. Stir while cooking
until the shrimp turn pink.
Add the carrots, and mushrooms and fry for another few minutes.
Add the rest of the ingredients and stir well. Cook until
thoroghly heated.
Serve hot topped with the shredded eggs.
4 cups long grain rice, cooked
1 onion, chopped
3 tbsp oil
3 eggs, beaten
1 lb raw shrimp, peeled
1/2 cup sliced mushrooms
1/2 cup carrots, cubed
3 green onions, chopped
1 tsp chillie powder
3 tbsp soy sauce
1/2 tsp sugar
Salt to taste
Method
Heat 1 tbsp oil in a frying pan, add the eggs and spread to make
a thin pancake. When done, flip over and cook for a few more
minutes. Remove eggs from pan and shred into small pieces.
Add the rest of the oil to a pan, and fry the onion. When
browned add the shrimp and chille powder. Stir while cooking
until the shrimp turn pink.
Add the carrots, and mushrooms and fry for another few minutes.
Add the rest of the ingredients and stir well. Cook until
thoroghly heated.
Serve hot topped with the shredded eggs.
Aappa (Hoppers)
Ingredients
1 tsp yeast grnules
2 tbsp + 1 tsp sugar
1/4 tsp salt
2/3 + 1/4 cups coconut cream
2 cups rice flour
Method
Mix the yeast granules in 1 tsp sugar and the salt in half
cup of warm water and leave for 15 minutes until frothy.
Mix 2/3 cups of coconut cream and 1 cup of water. Put the
rice flour into a large bowl and add the yeast mixture.
Next add the diluted coconut cream, little at a time to make a
batter like pancake batter. If more liquid is needed, add more
water.
Now cover the bowl with a wet cloth and leave for about eight
hours in a warm place. The batter should rise to double the
original amount.
Finally before preparation, mix 1/4 cup coconut crean and 2 tbsp
sugar and stir well. If more liquid is needed, add more
water.
Soak a small piece of cloth in oil and a saucer.
Heat the pan(thachhiya) on medium. When hot rub the pan throughly
with the oiled-cloth. Add about 3 tbsp of the batter to the pan and
turn the pan so that the batter sticks to the sides of the pan.
Cover and cook for about a minute under low-medium heat. Use
a butter knife to loosen the edges of the hopper and serve hot.
Note: If the hoppers difficult to remove from the pan, add
a beaten egg to the batter and stir well. It is best to keep
this pan solely for the purposes of making hoppers
1 tsp yeast grnules
2 tbsp + 1 tsp sugar
1/4 tsp salt
2/3 + 1/4 cups coconut cream
2 cups rice flour
Method
Mix the yeast granules in 1 tsp sugar and the salt in half
cup of warm water and leave for 15 minutes until frothy.
Mix 2/3 cups of coconut cream and 1 cup of water. Put the
rice flour into a large bowl and add the yeast mixture.
Next add the diluted coconut cream, little at a time to make a
batter like pancake batter. If more liquid is needed, add more
water.
Now cover the bowl with a wet cloth and leave for about eight
hours in a warm place. The batter should rise to double the
original amount.
Finally before preparation, mix 1/4 cup coconut crean and 2 tbsp
sugar and stir well. If more liquid is needed, add more
water.
Soak a small piece of cloth in oil and a saucer.
Heat the pan(thachhiya) on medium. When hot rub the pan throughly
with the oiled-cloth. Add about 3 tbsp of the batter to the pan and
turn the pan so that the batter sticks to the sides of the pan.
Cover and cook for about a minute under low-medium heat. Use
a butter knife to loosen the edges of the hopper and serve hot.
Note: If the hoppers difficult to remove from the pan, add
a beaten egg to the batter and stir well. It is best to keep
this pan solely for the purposes of making hoppers
Friday, May 22, 2009
APRICOT PUDDING
Put 1 pint milk into saucepan, add two tablespoons Crisco, and bring to boiling point. Mix 1/2 cup cornstarch with 1/2 cup milk and stir slowly into boiling milk, add 1/2 teaspoon salt. Heat 1 cup apricot jam, and strain off juice. Stir the pieces of apricot into cornstarch and cook for 5 minutes. Sprinkle 1 tablespoon chopped pistachio nuts into wet mold and pour in hot mixture. Turn out when cold and surround with apricot juice.
APPLE PUDDING
Take half a dozen large codlins, or pippens, roast them and take out the pulp; take eight eggs, (leave out six of the whites) half a pound of fine powder sugar, beat your eggs and sugar well together, and put to them the pulp of your apples, half a pound of clarified butter, a little lemon-peel shred fine, a handful of bread crumbs or bisket, four ounces of candid orange or citron, and bake it with a thin paste under it.
ONION CAKES
8 Flour tortillas
1/2 c Finely chopped green onions
2 tbsp Sesame oil
Oil for deep frying
1 Egg; lightly beaten
Salt
Brush 4 tortillas with sesame oil then some of Egg. Sprinkle about 2
tbsps green onions over each tortilla. Top each with remaining
tortillas. Press firmly around edges and cover with plastic wrap. Let
stand until ready to deep fry.
Heat oil for deep-frying in wok or deep pan to 400F. Using tongs, slip
tortilla cakes, one at a time, into Hot oil. Cook, turning with tongs, to
brown both sides. Drain each Cake, holding it vertically over pan.
Drain again on paper towels. While Hot, cut each Cake into 4 to 8
wedges. Sprinkle lightly with salt. Serve Hot.
1/2 c Finely chopped green onions
2 tbsp Sesame oil
Oil for deep frying
1 Egg; lightly beaten
Salt
Brush 4 tortillas with sesame oil then some of Egg. Sprinkle about 2
tbsps green onions over each tortilla. Top each with remaining
tortillas. Press firmly around edges and cover with plastic wrap. Let
stand until ready to deep fry.
Heat oil for deep-frying in wok or deep pan to 400F. Using tongs, slip
tortilla cakes, one at a time, into Hot oil. Cook, turning with tongs, to
brown both sides. Drain each Cake, holding it vertically over pan.
Drain again on paper towels. While Hot, cut each Cake into 4 to 8
wedges. Sprinkle lightly with salt. Serve Hot.
LEMON CHICKEN
2 tbsp Dry sherry
4 Spring onions, chopped
1 Piece of root ginger, shredded
1 1b Boned chicken, cut into 1” strips
2 tbsp oil
2 Celery sticks, sliced
4oz button mushrooms, quartered
1 Green pepper, cored, seeded, and sliced
2 tbsp Light soy sauce
Shredded rind of 2 lemons
A few lemon slices to garnish
Put the sherry, spring onions and ginger in a bowl. Add the chicken,
toss well to coat, then leave to marinate in the bowl for 15 minutes.
Heat the oil in a wok or deep frying pan. Add the celery, mushrooms
and the green pepper. Stir-fry for one minute. Add the chicken and
marinade, then cook for 3 mins. Stir in the Soy Sauce and lemon rind
then cook for a further minute. Pile into a warmed serving dish and
garnish with lemon slices.
4 Spring onions, chopped
1 Piece of root ginger, shredded
1 1b Boned chicken, cut into 1” strips
2 tbsp oil
2 Celery sticks, sliced
4oz button mushrooms, quartered
1 Green pepper, cored, seeded, and sliced
2 tbsp Light soy sauce
Shredded rind of 2 lemons
A few lemon slices to garnish
Put the sherry, spring onions and ginger in a bowl. Add the chicken,
toss well to coat, then leave to marinate in the bowl for 15 minutes.
Heat the oil in a wok or deep frying pan. Add the celery, mushrooms
and the green pepper. Stir-fry for one minute. Add the chicken and
marinade, then cook for 3 mins. Stir in the Soy Sauce and lemon rind
then cook for a further minute. Pile into a warmed serving dish and
garnish with lemon slices.
LAMB SOUP POT
4 lbs Lamb bones, cracked
1/2 lb Canned salted mustard green
1 lb Lamb Meat (shoulder or leg)
1 lb Bean sprouts
4 qts Cold water
1/2 c Unsoaked "cloud ear"
1 tbsp Fresh ginger, sliced
Dried black fungus
1 lg Onion, quartered
4 Scallions
1/2 tsp Salt
1/2 lb Dried Bean thread noodles
1 tsp Sugar
8 Charcoal briquettes
1/2 c Light sherry
Make stock: Put Lamb bones, ginger, onions & water in stock pot.
Bring to boil, reduce heat & simmer for 2 hours, reducing liquid by
half. Skim froth. Shred Lamb Meat. Add Meat, salt, Sugar & light
sherry to stock. Simmer for another 20 minutes.
Finish Soup: Wash & soak "cloud ears." Soak noodles for a few
minutes until soft. Drain & rinse mustard green; slice into shreds.
Rinse Bean sprouts. Wash & remove roots from scallions; shred on
bias, greens & all.
Prepare Fire Pot: Heat charcoal briquettes. When they start to turn
white, transfer to bottom of Fire Pot; place pot on heat-proof tile on
your table. Add half the broth & half the other ingredients, reserving
the rest for later in dinner. Serve after broth has boiled briefly.
1/2 lb Canned salted mustard green
1 lb Lamb Meat (shoulder or leg)
1 lb Bean sprouts
4 qts Cold water
1/2 c Unsoaked "cloud ear"
1 tbsp Fresh ginger, sliced
Dried black fungus
1 lg Onion, quartered
4 Scallions
1/2 tsp Salt
1/2 lb Dried Bean thread noodles
1 tsp Sugar
8 Charcoal briquettes
1/2 c Light sherry
Make stock: Put Lamb bones, ginger, onions & water in stock pot.
Bring to boil, reduce heat & simmer for 2 hours, reducing liquid by
half. Skim froth. Shred Lamb Meat. Add Meat, salt, Sugar & light
sherry to stock. Simmer for another 20 minutes.
Finish Soup: Wash & soak "cloud ears." Soak noodles for a few
minutes until soft. Drain & rinse mustard green; slice into shreds.
Rinse Bean sprouts. Wash & remove roots from scallions; shred on
bias, greens & all.
Prepare Fire Pot: Heat charcoal briquettes. When they start to turn
white, transfer to bottom of Fire Pot; place pot on heat-proof tile on
your table. Add half the broth & half the other ingredients, reserving
the rest for later in dinner. Serve after broth has boiled briefly.
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