Tag Archives: chinese food

Egg Foo Yong

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


SUGGESTED MENU
Cashew Vegetable Salad
Egg Foo Yong
Cooked Fresh Spinach
Mandarin Sherbet


©️ 1973 Curtin Publications, Inc. New York, N.Y.

Crab Omelette (Foo yung hai)

Preparation time: 5-6 minutes
Cooking time: 3 minutes
To serve: 4

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)

Preparation time: 6-8 minutes
Cooking time: 6 minutes
To serve: 4

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.


© Shufunotomo Co., Ltd., Japan 1968 English text © The Hamlyn Publishing Group Ltd. 1968

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.

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

Duck with Pineapple (Bor low gnap)

Preparation time: 6 minutes
Cooking time: 20-30 minutes
To serve: 4

You will need
10 oz. duck meat without bone
3 pieces canned pineapple
½ pint sherry
¼ pint water
1 ½ tablespoon soy sauce
1 teaspoon sugar
½ teaspoon monosodigum glutamate
2 tablespoons pineapple syrup
1 teaspoon cornflour mixed with 1 tablespoon water
8 canned cherries

Cube the duck meat and divide each piece of pineapple into four pieces. Cook the duck in a saucepan with sherry and water for 20 minutes. Add soy sauce, sugar, monosodium glutamate, pineapple syrup and cornflour mixture. Stir till boiling and boil for 5 minutes. Add pineapple and cherries and cook for about 1 minute. Remove to a heated dish and serve hot.

Why do we use cornflour in many Chinese dishes?
Cornflour helps you in three ways:
1) Coating – Cornflour gives meat a light coating that not only makes the meat tender, but also retains the flavour.
2) Thickening – The thickness of the gravy and soup depends upon the amount of cornflour used; these vary in different dishes, as a sweet and sour pork dish should be fairly thick and Peking sour soup should be lighter.
3) Holding – Cornflour works wonderfully for holding minced meat together and for keeping the moisture in. It is used in meatball dishes.


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

Rump Steak with Bean Sprouts (Ngow yuk ngar choy)

Preparation time: 6 minutes
Cooking time: 4 minutes
To serve: 4

You will need
1 oz. bamboo shoots
1 green pepper
3-inch piece leek or spring onion
5 oz. beef (rump steak)
salt
½ teaspoon monosodium glutamate
white pepper
1 tablespoon sherry
1 egg white
1 teaspoon cornflour
4 oz. bean sprouts
4 tablespoons peanut oil
1 crushed clove garlic
1 tablespoon soy sauce
¼ teaspoon sugar

Shred bamboo shoots, green pepper, leek and rump steak. Sprinkle the steak with pinch salt, ¼ teaspoon monosodium glutamate, pinch of pepper and 1 teaspoon sherry. Mix with the egg white and cornflour and set aside. Wash bean sprouts and drain. Heat 2 tablespoons peanut oil in the pan add ½ teaspoon salt, fry the shredded bamboo shoots, green pepper, the onion and the bean sprouts for 2 minutes. Move from the pan. Again add 2 tablespoons peanut oil into the same pan. Add garlic and beef, stir well. When the beef changes colour, add cooked vegetables to the pan, and add soy sauce, remaining sherry, sugar and ¼ teaspoon monosodium glutamate and pinch of white pepper. Cook for 1 minute, remove to a heated dish and serve immediately.


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