Fried Freshwater Prawns

Ingredients

1 tbsp cooking oil
3 slices ginger
2 stalks spring onions
500 g freshwater prawns, cleaned
1 tbsp rice wine

Sauce

1-1/2 tbsp light soy sauce
1 tsp dark soy sauce
2 tsp sugar
2 tsp water

Method

  1. Heat 1 tbsp of oil in a wok. Stir-fry ginger and 1 stalk spring onion until fragrant.
  2. Fry prawns until pink.
  3. Drizzle 1 tbsp of wine over prawns and stir well.
  4. Add sauce and the remaining spring onion.
  5. Remove prawns to a serving dish and serve hot.

Source: My Shanghai


Today’s Comic

Chicken and Shrimp in Egg Crepe Parcels

Ingredients

8 egg
12 stalks green chive
2 tbsp Japanese crab roe

Egg Seasoning

1/2 tsp salt
dash sesame oil and ground white pepper
1 tbsp cornstarch
1 tbsp water

Filling

80 g chicken fillet
80 g shrimp meat
1/8 cup Chinese mushroom
1/8 cup water chestnut
1/8 cup finely chopped celery
1/8 cup finely chopped carrot
1 tsp chopped coriander
1 tsp minced garlic

Filling Seasoning

1 tsp salt
1 tsp sugar
1 tsp cornstarch
1 tsp light soy sauce
dash sesame oil and ground white pepper
2 tbsp water

Sauce

4 cups chicken broth
4 cups water
1 tsp salt
1 tsp sugar
1/8 tsp sesame oil
1 tsp cornstarch

Method

  1. Beat eggs with seasonings, strain and divide into 12 portions.
  2. Heat a non-stick frying pan, add one portion of the beaten egg into the pan, swirl round the base and cook over low heat until just set. (Makes 12 egg crepes.)
  3. Rinse and wipe dry chicken fillet and shrimp meat, cut into small dices. Chop the rest of the filling ingredients.
  4. Blanch green chives in boiling water for a while, remove and rinse with fresh water. Tear into long strings.
  5. Heat 2 tablespoons oil in the wok, stir-fry chopped ingredients, mix in filling seasoning. Remove when ingredients are cooked. Divide into 12 equal portions.
  6. Place a portion of the filling on each egg crepe, fold up the sides and tie up the top opening with a string of chive. Arrange onto a plate. Steam over boiling water for 4 minutes, remove from heat and add a teaspoon of crab roe in the centre.
  7. Heat 1 tablespoon oil in the wok, cook sauce and pour over egg parcels to serve.

Makes 12 pieces.

Source: Towngas Millennium Cookbook


Today’s Comic

Braised Lobster with Cheese Sauce and E-fu Noodles

Ingredients

1 lobster
3 tbsp cornstarch
300 ml chicken stock
10 slices processed cheese
1 piece E-fu noodles (伊麵)

Cornstarch Solution

2 tsp cornstarch
2 tbsp water

Method

  1. Rinse the lobster. Cut it into pieces with the shell on. Cut the head into two lengthwise.
  2. Sprinkle cornstarch over the lobster. Deep-fry in oil until done and golden.
  3. Bring the stock to the boil. Put in the cheese and cook until it melts. Stir in cornstarch solution. Cook until it thickens.
  4. Add the lobster and stir well to combine.
  5. Cook E-fu noodles in boiling water until soft. Remove and drain. Put noodles on the serving plate.
  6. Pour the lobsters and cheese sauce over the noodles. Serve hot.

Source: Delicacies at the Stage


Today’s Comic

Sweet and Sour Pork

Ingredients

1-1/4 lb center-cut pork loin, trimmed
1 egg
3/4 cup cornstarch
1 tablespoon oil
1 onion, cubed
1 red pepper, cubed or cut into small triangles
2 scallions, cut into 3/4 inch pieces
2/3 cup Chinese pickles
1 cup clear rice vinegar
1/3 cup tomato ketchup
1-1/4 cups sugar
oil for deep-frying

Method

  1. Cut the pork into 3/4 inch cubes and put it in a bowl with the egg, 1/2 cup of the cornstarch and 2 teaspoons water. Stir to coat all of the pieces of pork.
  2. Heat a wok over high heat, add the oil and heat until very hot. Stir-fry the onion for 1 minute.
  3. Add the pepper and scallions and cook for 1 minute.
  4. Add the pickles and toss together to combine. Add the rice vinegar, tomato ketchup and sugar and stir over low heat until the sugar dissolves. Bring to a boil, then simmer for 3 minutes.
  5. Combine the remaining cornstarch with 1/4 cup water, add to the sweet-and-sour mixture and simmer until thickened. Set aside.
  6. Fill a wok one quarter full of oil. Heat the oil to 350°F, or until a piece of bread fries golden brown in 15 seconds when dropped in the oil.
  7. Cook the pork in batches until golden brown and crispy. Return all of the pork to the wok. cook until crisp again, then remove with a wire strainer or slotted spoon and drain well.
  8. Add the pork pieces to the sauce, stir to coat, and reheat until bubbling. Serve hot.

Makes 4 servings.

Source: The Food of China


Today’s Comic

Stewed Pork Ribs with Soybean Paste

Ingredients

1 piece pork ribs (about 20 oz), chop into two pieces lengthwise
1/2 tbsp sugar

Marinade

1-1/2 tbsp soybean paste (mixed with 1 tbsp oil)
1 tbsp sugar

Sauce

1 tbsp Chinese cooking wine
2 tbsp dark soy
2 star anise
1 small piece cinnamon bark
1-1/2 cup water

Method

  1. Wash pork and wipe dry. Add marinade and set aside for 1/2 hour.
  2. Cook ribs and sauce ingredients with 2 tbsp oil. Bring to a boil and stew over low heat for an hour. Keep stirring occasionally.
  3. When ribs are tender, add 1/2 tbsp sugar and continue to stew until the sauce is reduced to about 3/4 cup.
  4. Slice ribs between the bones when cool. Can be served either hot or cold.

Source: Chinese Stews


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