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.
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.
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
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.
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.
You will need 8 scallops 1 green pepper 1-inch spring onion 1 tablespoon lard 8 quail eggs 1 teaspoon chopped ham 1 tablespoon peanut oil 1 teaspoon sherry ¼ teaspoon pepper ¼ pint chicken stock ¼ teaspoon salt ¼ teaspoon monosodium glutamate 1 teaspoon cornflour with 1 tablespoon water 1 radish
Trim off hard substance around white part of scallops, cut across the grain in thin slices and set aside. Cut green pepper into diamonds and set aside. Shred spring onion into thread-thin strips. Use 8 small ramekin dishes or dariole moulds, rub some lard in the bottom of each dish, and break on quail egg in each, garnish with shredded spring onion and chopped ham as picture shows. Steam the eggs in a steamer for 5 minutes and remove them gently with a small knife. Heat peanut oil, cook sliced scallops and green pepper in it for 1 minute. Add sherry, pepper, chicken stock, salt and monosodium glutamate. Stir in cornflour mixture. Stir till boiling and boil 1 minute. Remove the scallops and green peppers to a heated dish as the photography shows. Garnish with the quail eggs and radish. Pour the sauce on top of the scallops and serve hot.