Stir fry cauliflower

Ingredient

1 whole cauliflower
2 carrots (sliced)
2 king oyster mushroom (sliced)
2 stalk spring onion (chopped)
1/2 cup chicken (sliced)
Cornstarch solution

Sauce
2 T soy sauce
2 T oyster flavored sauce
1 t sugar
salt to taste
1/4 cup water

Method

Bring a pot of water to boil and poach the cauliflower and carrots for 3 minutes. Drain and set aside.
Heat a wok, add oil and then spring onion. Stir fry for about 20 seconds to flavour the oil.
Add chicken, stir fry until done. Dish up set a side.
Stir fry cauliflower, carrots and mushrooms. Stir fry for 1 minute.
Pour in sauce, cooked chicken and cook until vegetables are soft. Thicken with cornstarch solution and garnish with sesame oil.

Long Bean fry Egg

Ingredient

1 bunch of Long Beans (cut to 1cm long)
2 eggs
salt to taste

Stir fry long beans until soft. Then add 2 eggs. Stir well. Add salt to taste.

Stir Fried Tofu with Bell Pepper

Ingredient

Half onion (cut into cube)
1 box Tofu (cut into cube)
1/2 red bell pepper (cut into cube)
1/2 green bell pepper (cut into cube)
1 T oyster sauce
Fish sauce to taste
oil

Saute onion with oil until translucent, add red and green pepper.
When pepper are half cooked, add tofu.
Lastly add oyster sauce and fish sauce to taste.

Cantanese Stir Fried Noodle

Ingredients

300g yellow noodles or flat rice noodles
70g chicken meat, sliced
A few thin slices of fish cakes
A few thin slices of imitation crab meat
1 T oil
A few drops of sesame oil
1 t chopped garlic
1 egg
3 stalks mustard greens, cut into 5 cm lengths
1 king oyster mushroom

Chicken Marinade

pinch of salt
1/2 t corn flour
Dash of pepper
1 t egg white
1 t oil

Seasoning

1 T oyster sauce
1 T light soy sauce
2 cups fresh chicken stock
1 t sugar
1/4 t salt
1 t Shao Hsing Hua Tiao wine

Thickening

1 T corn flour
2 T water

Directions

Put the noodles in a wok and add a little oil. Fry briskly over high heat until heated through. Dish out and leave aside. ( If using kueh teow add a bit of light soy sauce)

Lightly season chicken pieces with chicken marinade.

Heat oil in a wok and saute garlic until lightly golden.

Add in mushroom. Fry well, then add in marinated meat. Then add in seasoning and bring to a boil. Put in mustard greens. When mustard green is soften add in thickening.

Pour the gravy over the noodles. Serve immediately.

Chili Sauce

Ingredient

5 red chilies
4 cloves garlic
1 inch ginger root
3 T lime juice
1 t sesame oil
salt and sugar to taste

Direction
Blend all the chili sauce ingredients together until fine.

Seaweed rolls

Ingredient

100 g fish fillet (minced)
140 g chicken (minced)
1 stalk spring onions (chopped)
1 cooked salted egg yolk (mashed)
2-3 pcs of seaweed

Seasoning
1/4 t salt
1 T cornstarch
1/2 t sesame oil
1/2 t sugar
1/4 T light soy sauce
Dash of pepper
1 t rice wine
1 t chicken granules

egg white for sealing

Directions
Combine fish, meat, spring onion, egg yolk and all seasoning into a bowl. Stir mixture and chill for 1 hour.
Place some filling at one end of piece of seaweed sheet. Roll up like swiss roll. Seal edge with egg white.
Cut roll into small seaweed rolls.
Steam seaweed rolls at rapid boiling water for 10 minutes or until cooked.
Serve while still hot.

Drunken Chicken

Ingredient

1 kg chicken, cut into halves and cleaned
6 thinly slices ginger
3 stalks spring onion
2 cups chicken stock
2 cups Shao Hsing Hua Tiao wine
2 T salt

Garnishing
2 stalks cilantro (use leaves only)

Method
Put chicken, ginger and spring onion in a deep pot. Add hot water to cover the whole chicken.
Bring it to a boil for 20-25 minutes.

Fill a basin with cold water and add 1 T of salt. Transfer the chicken straight from the boiling stock to the basin of cold water. Leave the chicken in the basin until it turns cold.

Remove ginger and spring onion from the chicken stock. Add remaining salt and wine, stir, leave aside to cool.

Put the chicken into the wine stock. Leave chicken to soak for at least 7-8 hours.

Drain chicken until completely dry in a colander then cut it into bite-sized pieces.

Serve with garnishing.

Cha Jiang Mien

Ingredient:

1 T peanut oil
sesame oil
1 lb ground meat
2 T rice wine
1/4 cup brown-bean sauce
2 scallions finely chopped
1 t sugar
1/2 cup chicken stock
1 lb fresh egg noodles

Garnished:
1 medium cucumber (peel and slices in 1/8 inch)
1 T finely chopped garlic
3 scallions (cut in 2 inch lengths and finely shredded)

Directions
Cook the fresh noodle in boiling water. Drain the noodles through a colander. Place them in a deep serving bowl and toss them with some sesame oil. Set a side.

Heat peanut oil in a wok, stir-fry for 2-3 minutes or until it browns lightly.
Add wine, brown-bean sauce, chopped scallions and sugar, mix well, and pour in the chicken stock.
Bring to a boil and cook rapidly over moderate heat for 8-10 minutes, stirring constantly, until all the stock has evaporated.

Pour the meat sauce on top of the noodle. Serve.

Banana Strawberry Walnut Cake

• 4 eggs, lightly beaten
• 1 cup white sugar
• 1 1/2 cups strawberries, mashed (1 lb)
  
• 1 cup mashed bananas
• 1/2 teaspoon orange zest
• 1 cup butter
  
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/8 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/16 teaspoon ground nutmeg
• 1 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch pans.
2. In a medium bowl, mix together flour, baking soda, cinnamon, salt, and nutmeg.
3. In a large bowl, combine eggs, sugar, strawberries, bananas, orange peel, and oil. Beat with an electric mixer at medium speed for 2 minutes. Add flour mixture, and stir just until moistened. Stir in walnuts.
4. Bake for 1 hour, or until loaves test done. Remove to wire rack to cool.