Tag Archives: chinese cuisine

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.

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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

Scallops Shanghai Style (Yau pua kon pui)

Preparation time: 10 minutes
Cooking time: 7 minutes
To serve: 4

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.


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