6 eggs, well beaten 12 ounces fresh or 1-pound can bean sprouts, drained ⅓ cup thinly sliced green onions ½ cup finely chopped celery Small can water chestnuts, thinly sliced 1 teaspoon salt ⅛ teaspoon pepper 2 tablespoons oil
For Sauce: 2 teaspoons cornstarch 1 teaspoon vinegar 1 teaspoon sugar ¼ cup soy sauce ½ cup vegetable bouillon
Combine eggs, bean sprouts, green onions, celery, water chestnuts, salt and pepper. Heat oil in a large skillet and fry foo long patties, turning once. Remove to platter and serve with Foo Yong Sauce. To make sauce: Blend cornstarch, sugar, soy sauce and vinegar in a small pan. Stir in vegetable bouillon and cook over low heat until thickened.
Serves 3 to 4 • Preparation time: 25 Min Approximate calories per serving… 270
You will need 3 oz. Crab meat 4 tablespoons peanut oil 1 small spring onion, shredded 1 oz. Bamboo shoots, shredded 5 eggs; salt ½ teaspoon monosodium glutamate 6 tablespoons chicken stock; pinch sugar 1 teaspoon soy sauce; 2 teaspoons tomato ketchup 1 teaspoon cornflour Lettuce; radish, tomato; cucumber
Remove any soft bones from crab meat and shred. Heat 1 tablespoon oil in a pan and fry onion and bamboo shoots for 1 minute. Beat eggs, add onion, bamboo shoots, ¼ teaspoon salt, ¼ teaspoon monosodium glutamate, 2 tablespoons water and crab. Heat another tablespoon oil in the pan, add chicken stock, pinch of salt, remaining monosodium glutamate, sugar, soy sauce, tomato ketchup and cornflour. Mix all well, bring to a boil and keep hot while making omelette. Heat 2 tablespoons oil in omelette pan, stir in egg mixture, cook for ½ minute. Fold omelette and finish cooking. Put on to hot dish, pour sauce over, garnish as photograph.
Chicken, Ham, Bamboo Shoots and Mushroom Omelette (Gai See Chow Dan)
You will need 2 oz. Shredded chicken meat; salt 1¼ teaspoons cornflour 5 tablespoons oil Few shredded bamboo shoots Little shredded ham 1 oz. Shredded onion 1 large mushroom, shredded; 5 eggs ¼ teaspoon monosodium glutamate 3 tablespoons water Radishes; cucumber
Mix the chicken with a pinch of salt and 1 teaspoon cornflour. Fry for 1 minute in 1 tablespoon hot oil. Remove from pan. Heat 2 tablespoons oil in same pan and fry bamboo shoots, ham, onion and mushroom for 2 minutes. Remove from pan. Beat the eggs, and ½ teaspoon salt, monosodium glutamate, ¼ teaspoon cornflour and water. Add cooked chicken and vegetable mixture. Heat 2 tablespoons oil in omelette pan and pour in the mixture. Cook the omelette in the usual way. Place on a hot dish and garnish with radish and cucumber.
You will need 8 oz. flour ½ pint boiling water Filling: 14 oz. minced pork 2 tablespoons ham, chopped 2 tablespoons mushrooms, chopped 2 tablespoons hard-boiled egg yolk, chopped 2 tablespoons parsley, chopped 2 teaspoon gingelly oil 2 teaspoons sherry 2 tablespoons soy sauce ½ teaspoon salt 1 teaspoon sugar ¼ teaspoon pepper ¼ teaspoon monosodium glutamate Garnish: 10-20 shelled prawns 10-20 green peas
Mix the boiling water with sifted flour into a noodle dough. Set aside for 20-30 minutes, covered with a damp cloth. Mix minced pork with all ingredients listed under ‘Filling’, and dived into 30 meat balls. Roll the dough out to a to 1-inch in diameter. Cut the roll into 30 balls, and roll each ball out into a 3-inch round.
Put the filling in the centre of the round, and form into a cylindrical shape. Pull out the top of each a little to look like a flower, and put the prawns and green peas on the top. Place. ina steamer, cover and steam for 20 minutes.
Square shapes:
You can make as many shapes as you like and garnish with the ingredients as the photographs show.
This may be a dish you order in Chinese restaurants but never tried to prepare at home. It is actually very easy and makes use of leftover pork.
For 4 servings you will need: 5 eggs beaten 1 ½ cups cooked diced pork 1 small onion, minced 1 ½ cups bean sprouts, rinsed and drained 1 cup sliced mushrooms ¼ cup salad oil
Preparation: 1. In large measuring cup, combine eggs, pork, onion, bean sprouts and mushrooms. 2. In large skillet, heat 2 Tbsp. of the oil over medium-high heat. Pour egg mixture by ⅓ cupfuls into the pan. 3. Cook until light brown on both sides. Use more oil as needed. 4 Serve with sauce ladled over the eggs.
Sauce: In a small saucepan, heat to boiling 2 cups chicken broth and ¼ cup soy sauce. Combine 2 Tbsp. cornstarch and ½ cup water. Stir into broth. Cook, stirring, until thickened.
Good served with: Fried rice, barbecued pork ribs, steamed broccoli and a light sherbet for dessert
For 2 servings: Half of all the ingredients but use 3 eggs.
INGREDIENTS:- 1 ½ lbs. prawn (shelled, thin thread of gut removed) Oil for deep frying
Seasoning:- ½ tsp. salt
Batter:- 6 tbsps. flour 4 tbsps. cornstarch 2 tsps. baking powder 2 tbsps salad oil ½ tsp. salt ⅓-½ cup water
METHOD:- 1) Wash prawns with salt water, then rinse again with cold water. Drain, and dry with cloth. 2) First cut 3 slits across the underside of the prawns, then cut a slit at the back of the prawns, removing the thin thread of gut. 3) Season prawns with salt, then dredge with a little flour. 4) Mix batter well and let it stand for 30 minutes. 5) Dip prawns in batter, then deep fry in hot oil (370F) until golden brown. Serve hot with Worcestershire sauce or catsup.
½ cup crab meat (2 crabs, weighing about 1 lb) 2 slices ginger, (2 stalks spring onion) 6 egg whites 1 ¼ cups milk 3 tbsps cornflour 1 oz cooked ham (finely chopped) 1 oz vermicelli Oil for deep frying (lard for better results)
Seasoning:- ¾ tsp. salt ½ tsp. monosodium glutamate
METHOD:-
Clean crabs and steam with ginger and spring onion for 20 minutes. Pound to crush shell, extract all the crab meat from crabs.
Mix milk with cornflour and egg whites, stir well and add in seasoning and crab meat.
Deep fry vermicelli in hot oil until crispy; place on dish.
Deep fry crab meat batter in very warm oil (150F), push it gently with spatula until it curdles. Drain pour over crispy vermicelli, sprinkle with finely chopped ham. Serve hot.
4 boiled eggs 1 ¼ teaspoons sesame seed oil 1 teaspoon sugar several leaves of lettuce for garnish
Dip the liver into water to draw off the blood and cut into bite-size pieces. Boil briefly and drain. Crush the leek and ginger. Heat the oil and sauté the liver, leek and ginger. Add ingredients (a) and the eggs and boil down over a medium heat until the liquid is almost completely reduced. Remove the leek and ginger and sprinkle the liver with the oil and sugar. Cut each egg into quarters. Arrange the liver and eggs on the lettuce as shown in the picture.
2 tablespoons cornstarch salad oil for frying a few leaves of lettuce for garnish
Dip the liver into cold water and wipe dry with a cloth. Slice the liver into bite-size pieces about ¼ -inch thick. Mix ingredients (a) with the liver and let stand for 5 minutes. Drain. Mix ingredients (b) together and set aside. Coat the liver with the cornstarch and deep-fry briefly over a medium heat. Remove the liver from the pan. Reheat the oil and deep-fry the liver again over a high heat. Remove the liver from the pan and mix with ingredients (b). Arrange the liver pieces on top of a few decorative leaves of lettuce. Pour any remaining ingredients (b) over the liver.
13 oz. pork or chicken liver ½ leek ¾-inch piece of fresh ginger or ⅙ teaspoon ginger powder
(a) 2 tablespoons soy sauce 1 tablespoon sugar 1 tablespoon sherry ½ cup water ¼ teaspoon pepper a pinch of salt a pinch of monosodium glutamate
a sprig of parsley for garnish
Dip the liver into water for 15 minutes to drain off the blood. Cut the leek and slice the ginger. Bring water to a boil and add the leek, ginger and liver. Boil until the white foams come out. Drain the water and bring ingredients (a) to a boil in the same pan. Add the liver and simmer, covered, over a low heat until the liver is cooked. Then take off the lid and boil down the liquid. Let the liver cool and slice into 1 inch thick pieces.
2 ⅔ cups chicken stock ¾ teaspoon salt 1 ¼ tablespoons soy sauce 2 sheets of gelatin ¼ lb. chicken (boneless, cooked in the stock) a pinch of salt a pinch of monosodium glutamate 5 tablespoons canned green peas
Season the chicken stock with the salt and soy sauce. Soak the gelatin sheets in water. Cut the chicken into bite-size thin strips and sprinkle with the salt and monosodium glutamate. Heat the chicken stock and add the gelatin sheets over a low heat. Simmer until the gelatin is melted. Add the chicken and half the green peas. Arrange the remaining peas in a circle on the bottom of a wet bowl. Pour a little of the soup slowly over the circle of peas. Allow this small amount to set, then pour in the remaining soup mixture. Refrigerate until it is set. Turn out onto a platter and serve.
Note For those who are tending to the negative type, white wine and fresh ginger juice should be substituted for the peas.
Vintage Recipe Cards 