Category Archives: Chinese

Steamed Meat In Noodle Cases (Sui Mai)

Preparation time: 1 hour
Cooking time: 20 minutes
To serve: 6-8

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.


© Shufunotomo Co., Ltd., Japan 1968 English text © Shufunotomo Co., Ltd., Japan 1968.

Eggs Fu Yung

Preparation time: 20 min.

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.

For 8 servings: Double the ingredients.


©MCMLXXXIV MY GREAT RECIPES. ALL RIGHTS RESERVED. PRINTED IN HOLLAND.

Prawn Fritter

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.


(Copyright Reserved) Printed in Hong Kong.

Milk Foo Young

INGREDIENTS:-

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:-

  1. Clean crabs and steam with ginger and spring onion for 20 minutes. Pound to crush shell, extract all the crab meat from crabs.
  2. Mix milk with cornflour and egg whites, stir well and add in seasoning and crab meat.
  3. Deep fry vermicelli in hot oil until crispy; place on dish.
  4. 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.

(Copyright Reserved) Printed in Hong Kong.

Chinese Chicken Liver with Eggs

To serve 4 you will need:

½ lb. chicken liver
¼ leek
¾-inch piece of fresh ginger or ⅙ teaspoon ginger powder
1 ¼ tablespoons sesame seed oil

(a)
2 ¼ tablespoons sherry
8 tablespoons soy sauce
2 ¼ tablespoons sugar
2 tablespoons water

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.


© Shufunotomo Co., Ltd., Japan 1972

Spiced Fried Liver

To serve 4 you will need:

½ lb. liver (pork or beef)


(a)
½ tablespoon sherry
¾ teaspoon salt
⅓ leek (chopped) or 3 scallions


(b)
1 clove garlic (chopped)
¾-inch piece of fresh ginger (chopped) or ⅙ teaspoon ginger powder
1 ¾ teaspoons soy sauce
1 ¼ tablespoons sherry
1 ¼ tablespoons sugar
1 ¼ tablespoons Worcestershire sauce
1 ¾ teaspoons sesame seed oil

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.


© Shufunotomo Co., Ltd., Japan 1972

Sliced Liver

To serve 4 you will need:

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.


© Shufunotomo Co., Ltd., Japan 1972

Jellied Chicken and Peas

To serve 4 you will need

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.


© Shufunotomo Co., Ltd., Japan 1972