Tuesday, July 24, 2012
Chinese Potato Salad
5−6 medium potatoes (about 2 1/2 pounds)
4 slices bacon, well−cooked and crumbled
3/4 cup chopped bok choy
1 red pepper, diced
1/2 cup chopped green onion
1/4 cup chopped cilantro
1 1/3 cup mayonnaise
1 tsp sugar
1 tbs soy sauce
1−2 tsp sesame oil
1/8−1/4 tsp hot mustard powder
1/8 tsp salt
Boil the potatoes until cooked but still firm. Cut into potato salad−sized chunks. Mix the ingredients for the sauce together, using more or less sesame oil and hot mustard according to taste (the more the better, up to a point...). Put all solid ingredients together in a large bowl, then add the sauce. Mix and serve.
Cantonese Roast Duck
1 duck, about 5 pounds, fresh or frozen
1 tablespoon salt
3 slices fresh ginger
1 tablespoon light corn syrup
2 tablespoons water
1 tablespoon soy sauce
Few sprigs fresh cilantro, for garnish
1. Thaw the duck, if frozen. Remove any excess fat, and rinse and pat dry with paper towels. Rub the entire surface of the duck, inside and out, with the salt. Cover and refrigerate for several hours, or, overnight.
2. Put the scallion in the cavity and lay the slices of ginger on top of the duck. Add at least 2 inches of water to a large flameproof roasting pan with a lid and put the pan on the stove. Place a large rack in the roasting pan and bring the water to a boil. Choose an oval casserole large enough to hold the duck and small enough to fit into the roasting pan. Place the duck in the casserole and then put the casserole on the rack. Cover and steam for 1 hour, checking the water level from time to time and adding more boiling water if necessary. Save the duck broth to use in soups or stir fry dishes. When done, remove the duck from the casserole and place it on a rack to dry.
3. Combine the ingredients for the glaze in a small saucepan and bring to a boil. With a pastry brush, paint the hot glaze over the surface of the duck. Allow duck to dry for 1 hour.
4. Preheat the oven to 375F. Roast the duck, breast side down, for 20 minutes. Turn over and continue to roast for 40 more minutes.
5. Transfer duck to a chopping board and allow to cool slightly. Using a cleaver, disjoint and cut the duck through the bone into bite size pieces. Arrange the pieces on a serving platter, garnish with cilantro and serve.
1 1/2 tablespoons peanut oil
1 slice fresh ginger root −−1/2" thick
1 pound beef −−in thin strips
4 ounces bamboo shoots −−sliced
4 ounces button mushrooms −−sliced
3 ounces snow peas
1/2 cup chicken broth
2 tablespoons oyster sauce
1/2 teaspoon soy sauce
1/4 teaspoon sesame oil
1/4 teaspoon sugar
1/2 teaspoon corn-starch −−mixed with 1/2 teaspoon water
Preheat a wok or frying pan and add the oil. Add the ginger and stir to add flavour to the oil. Discard the ginger and add the beef slices. Stir fry for about 2 minutes. Add the bamboo shoots, mushrooms, snow peas and chicken broth. Cover and cook for 2 minutes. Stir in oyster sauce, soy sauce, sesame oil and sugar. Thicken with the corn-starch blend and serve immediately with rice.
8 ounces bean curd
4 ounces fresh mushrooms
6 green onions
3 stalks celery
1 red or green pepper
2 tablespoons vegetable oil
1/2 cup water
1 tablespoon corn-starch
2 tablespoons oyster sauce
4 teaspoons dry sherry
4 teaspoons soy sauce
1. Cut bean curd into 1/2 inch cubes. Clean mushrooms and cut into slices. Cut onions into 1 inch pieces. Cut celery into 1/2 inch diagonal slices. Remove seeds from pepper and cut pepper into 1/2 inch chunks.
2. Heat 1 tablespoon of the oil in wok over high heat. Cook bean curd in the oil, stirring gently, until light brown, 3 minutes. Remove from pan.
3. Heat remaining 1 tablespoon oil in wok over high heat. Add mushrooms, onions, celery and pepper, Stir fry for 1 minute.
4. Return bean curd to wok. Toss lightly to combine. Blend water, corn-starch, oyster sauce, sherry and soy sauce. Pour over mixture in wok. Cook and stir until liquid boils. Cook and stir 1 minute longer.
2 1/2 cups all−purpose flour
2 tsp baking powder
1/2 cup margarine or butter
1 cup granulated sugar
1 tsp almond essence
blanched almonds for decoration
beat egg for glazing
1.Sift the flour, baking powder and salt into a bowl. Cream the margarine (or butter) and sugar together until light, white and fluffy. Beat in the egg and almond essence. Stir in the sifted dry ingredients to make a stiff dough.
2.Form the mixture into balls about 1 − 1.5 inch diameter and place these on a greased baking tray. Place half an almond (split lengthways) on each ball and press to flatten slightly. Brush with beaten egg.
3.Bake in a moderate oven (350 deg F / 180 deg C) for 20 minutes or until golden. Cool on a wire rack. This quantity makes about 45 biscuits.
1 lb skinned chicken breast
1 cup vegtable oil
5 slices fresh ginger root
3 green onions, chopped to about 1" lengths
1 green pepper, chopped as above
1/2 cup diced bamboo shoots
1/3 slivered almonds (a little vegetable oil to fry in)
1/4 tsp salt
1/8 tsp white pepper
1 tsp cornstarch
1 Tbsp soy sauce
1 egg white
1 Tbsp rice vinegar
2 Tbsp soy sauce
1 Tbsp dry sherry
1/2 tsp salt
1 tsp sugar
1/2 tsp cornstarch
Deep fry slivered almonds in vegtable oil for 2 to 3 minutes to crisp them up. drain well on paper towel. Let stand for 5 minutes before using.
Dice chicken into 1 inch cubes. Combine marinade ingrediants, add chicken and mix well. Let stand 1/2 hour. Heat oil in wok, add chicken and stir fry until browned. Remove chicken and drain well. Stir fry ginger, onion, pepper and bamboo shoots for about 1 minute until vegtables are crisp−tender. Combine ingrediants for seasoning sauce in a small bowl, mix well and add to wok. bring to boil. Add chicken to boiling sauce. Stir fry chicken until coated with sauce.
Add almonds, mix well.
4 Boneless Chicken Breast Slices
1 Onion, thinly sliced
1/2 Cup Olive Oil (8 Tbsp.)
1/2 Cup Vinegar
2 Garlic Cloves, Crushed
1/2 Cup Fresh Parsley, Chopped
1 Can (14-16 oz) Tomato Sauce
1 Cup Water
4 Servings of Rice
Use Chicken Stock instead of Water. Add herbs such as 1/2 Tsp. Thyme and 1 Bay Leaf to the simmering frying pan.
In large frying pan, saute Chicken in Olive Oil with Onion. Add Vinegar, Garlic, Parsley, Tomato Sauce and Salt and Pepper to taste.
Cover and simmer about 1 hour, until ingredients are tender. Remove meat. Strain the sauce and return the strained sauce to the frying pan. Reduce 5 minutes.
Place rice in a serving dish, and pour the sauce over it. Serve with rice.
Beef and Broccoli
Use Frozen Broccoli instead of Fresh, but cook for only 2-3 minutes after adding, instead of 10.
Serve over rice.
1 Lb. Steak Tips, (bite size pieces)
1/2 Cup Soy Sauce
4 Tsp. Cornstarch
1 Tsp. Sugar
2 Tbsp. Olive Oil
1 Medium Onion, Thinly Sliced
1 Cup Broccoli, Fresh
Use Pea Pods instead of Broccoli. Use Steak Strips, usually packaged for stir-fry instead of Steak Tips.
In a large bowl, marinate the Steak Tips for 10 minutes in Soy Sauce, Cornstarch and Sugar. Remove the Steak Tips from bowl and reserve the sauce mixture.
Place the Steak Tips in a large frying pan, and brown in Olive Oil. Add Onion and cook until onion is tender, but crisp. Stir in Broccoli. Cook 10 minutes.
Stir in reserved marinade.
Serve over rice.
1 Can (14-16 oz) Crushed Tomatos
1 Tbsp. Parsley, Dried
1 Tsp. Basil, Dried
1/2 Lb. Macaroni or Penne Pasta
1 Lb. Ground Beef
1 Small to Medium Onion, Chopped
Variation: Use shallot instead of onion.
Make the Tomato Sauce first. In a large sauce pan, mix all of the Sauce ingredients. Cook for 1.5 hours until grease forms on top of sauce.
Cook Macaroni or Penne Pasta as directed on package.
Brown Ground Beef and Onion. Drain off grease, returning Ground Beef to frying pan.
Add Tomato Sauce and Pasta to the Ground Beef.
Cook over medium heat until heated throughout.