Deep fried banana - parcels (Chinese Cuisine)

Image Copyright © Berryland Books Ltd 2008

Serves 4

Ingredients:
• 1 packet wonton wrappers - [3½x3½in (9x9cm)]
• 2tsp (10ml) freshly granted ginger
• 3tsp (15ml) granted lime peel
• 2 medium-size bananas
• 1 egg white
• Oil for frying
• 5oz (15ml) plum sauce (from a jar)

Ingredients:
1. Thaw the wonton wrappers.

2. Peel the bananas, cut into ½in (1cm) pieces and mix the ginger and the lime peel. Put a piece of banana on each wonton wrapper. Brush the edges of the pasty with whisked egg white and press the edges together over the banana pieces.

3. Heat the oil in a wok to about 340°F (170°C) (it is hot enough when bubbles from on the handle of a wooden spoon held in the oil) and fry the wontons, a few at a time, until golden brown.

4. Serve the banana parcel with the plum sauce.

This Desserts recipe was published in 'Chinese Cuisine - p44'

Ice Cream Sundae with Fruit and Sago Cream

Copyright © Berryland Books Ltd 2008
Serves 4

Ingredients for The Sago Cream:
• 1½oz (50g) pearl sago
• 13fl oz (400ml) coconut milk (canned, sweetened)
• 13fl oz (400ml) water
• 3tbsp (45ml) sugar
• 1tsp (5ml) Bourbon vanilla

Ingredients for The Mango Ice Cream:
• 2 rip mangoes, about 20oz (600g)
• 3¼oz (100g) sugar
• 2tbsp (30ml) lime juice
• 2tbsp (30ml) orange liqueur
• 9½oz (300g)

Ingredients in Addition:
Exotic fruit of your choice (pineapple, papaya, oranges, mangoes, lychees...), sliced into wedges or diced.

Preparation:
1. Put the sago into a bowl, cover with hot water and leave to soak for about 10 minutes, Pour into a sieve and leave to drain.

2. Put the coconut milk into a pan with 13fl oz (400ml) water, the vanilla and sugar and bring to a boil. Turn the heat down to the lowest setting, add the sago and simmer over the very low heat, stirring, until the sago is transparent.

3. Peel the mangoes and cut the flesh away from the stones.

4. Put the mango flesh, sugar, lime juice and oranges liqueur into a tall beaker and puree with a hand blender, Push the blended fruit through a sieve and whisk in the yoghurt using an electric hand mixer until you have a light, foamy cream.

5. Transfer the mixture to a shallow metal dish, cover and put in the freezer for 3 hours.

6. When the mixture begins to freeze stir with a fork, Repeat three or four times (alternatively finish off in an ice cream maker).

7. Half fill dessert glasses with sago cream and add fruit mango ice cream. Serve garnished with whipped cream and a cocktail cherry.

This Desserts recipe was published in 'Chinese Cuisine - p42'

Chow Mein

Image Copyright © Berryland Books Ltd 2008

Serves 4

Ingredients:
• 7oz (225g) dried egg noodles
• 4tsp (20ml) sesame oil
• 3½oz (100g) boneless, skinless chicken breasts, cut into fine shreds 2in (5cm) long
• 2½tbsp (37ml) groundnut oil
• 1tbsp (15ml) finely chopped garlic
• 1¾oz (50g) mangetout, finely shredded
• 1¾oz (50g) cooked ham, finely shredded
• 2tsp (10ml) light soy sauce
• 2tsp (10ml) dark soy sauce
• 1tbsp (15ml) rice wine or sherry
• Salt as desired
• Freshly ground pepper as desired
• ½tsp (2½ml) sugar

Ingredients For the Marinade:
• 2tsp (10ml) light soy sauce
• 2tsp (10ml) rice wine or dry sherry
• 1tsp (5ml) sesame oil
• Salt as desired
• Freshly ground white pepper as desired

Preparation:
1. Cook the noodles in a large pan of boiling water for 3-5 minutes, then drain and plunge into cold water. Drain thoroughly. toss with 1tsp (15ml) of the sesame oil and set aside.

2. Combine the shredded chicken with all the marinade ingredients, mix well and then leave to marinate for about 10 minutes.

3. Heat a wok over a high heat. Add 1tsp (5ml) groundnut oil and when very hot, add the shredded chicken. Stir-fry for about 2 minutes and then transfer to a plate. Wipe the wok clean. Add the noodles, soy sauces, rice wine or sherry, salt, pepper, sugar and spring onions. Stir-fry for 2 minutes. Set aside.

4. Reheat the wok until it is very hot, then add then remaining groundnut oil. When the oil is slightly hot, add the garlic and stir-fry for 10 seconds. Then add the mangetout and ham and stir-fry for about 1 minute.

5. Add the chicken, any left-over marinade and the noodle mixture. Stir-fry for about 3-4 minutes or until the chicken is cooked. Add the remaining sesame oil mix well. Transfer to a warm platter and serve hot.

This Main Course recipe was published in 'Chinese Cuisine - p38 and p39'

Asian Noodles with Chicken, Broccoli and Radishes

Copyright © Berryland Books Ltd 2008

Serves 4

Ingredients:
• 13oz (410g) Asian egg noodles
• Salt as desired
• 8oz (250g) chicken breast fillets
• 8oz (250g) broccoli
• 1½oz (50g) mung bean sprouts
• 4 large radishes
• 1¼ in (3cm) pieces of lemon grass
• 1 Onion
• 2 cloves garlic
• ¾in (2cm) piece ginger
• 4tbsp (60ml) oil
• ½tsp (2½ml) Sambal oelek
• 3tbsp (45ml) soy sauce
• 1tbsp (15ml) palm sugar
• 2tbsp (30ml) light sesame seeds

Preparation:
1. Cook the noodles according to the package instructions, pour off the water, rinse with cold water and leave to drain.

2. Rinse the meat with cold water, pat dry and make grooves on the surface.

3. Clean and wash the broccoli and divide into florets. Rinse the mung bean sprouts with cold water and leave to drain thoroughly.

4. Peel and finely dice the onion. Peel and finely chop the ginger and garlic.

5. Wash, trim and thinly slice the radishes. Trim the lemon grass and cut lengthways into very fine strips.

6. Heat the oil in a wok. Quickly sauté the meat, then add the onions, garlic, ginger, lemon grass and sambal oelek and fry for 3 more minutes. Add the broccoli, radishes and mung bean sprouts, stirring constantly and fry all together for 2 minutes. Then add the noodles, soy sauce and palm sugar and cook for 2 minutes. Season to taste with salt, sprinkle with seasame and serve.

This Main Course recipe was published in 'Chinese Cuisine - p34 To p35'

Beef and Vegetable Stir-Fry with Chillies

Image Copyright © Berryland Books Ltd 2008

Serves 4

Ingredients:
• 12½oz (400g) beef fillet
• 5tbsp (75ml) soy sauce
• ½oz (15g) dried jelly ear fungus
• 6 spring onions
• 1 carrot
• 3oz (90g) button mushrooms
• 3oz (90g) mangetout
• 3oz (90g) baby corncobs
• 3oz (90g) very thin green beans
• Salt as desired
• 2 cloves garlic
• ½in (1cm) piece fresh ginger
• 2 dried chillies
• 6tbsp (90ml) oil
• Pepper as desired
• ¼tsp (1ml) sugar
• 2tbsp (30ml) dry sherry
• 3tbsp (50ml) stock (instant)

Preparation:
1. Slice the meat very thinly and halve or quarter the slice. Mix with the soy sauce and leave to marinate for about 30 minutes.

2. Pour boiling water over the jelly ear fungus and leave to soak, then chop.

3. Wash and clean the vegetables. Cut the spring onions at an angle into approximately ¾in (2cm) rings. Peel the carrot and cut into thin sticks. Wipe and halve the button mushrooms. Wash the mangetout, baby corncobs and beans. Blanch the beans in boiling, salted water for about 1 minute and refresh in cold water.

4. Peel the garlic and chop very finely. Peel and grate the ginger. Crush the chillies in a mortar.

5. Heat about 4tbsp (60ml) oil in a wok until very hot. Add the chillies, garlic and ginger and fry quickly, then push to the side of the wok. Then add the diced carrots, beans, corncobs, button mushrooms and spring onions to the wok, one after the other, and stir-fry until 'al dente'.

6. Push the vegetables to the side of the wok. Reheat the wok until very hot, add 2tbsp (30ml) oil and stir-fry the meat, a few pieces at a time. Mix with the vegetables.

7. Seasons with salt, pepper and sugar. Add the soy sauce from the marinade, the sherry and stock, bring up to a boil briefly, then serve.

This Main Course recipe was published in 'Chinese Cuisine - p32 To p33'

Chinese Stir-Fry-Fried Vegetables with Tofu and Sesame

Image Copyright © Berryland Books Ltd 2008

Serves 4

Ingredients:
• 2 courgettes
• 10oz (315g) mangetout
• 16oz (500g) broccoli
• 2tbsp (30ml) sesame seeds
• 1 bunch spring onions
• 3tbsp (45ml) vegetable oil for frying
• 1tbsp (15ml) vegetable oil for the sauce
• 3tbsp (45ml) light soy sauce
• Juice of half a lemon
• Salt as desired
• 8oz (250g) tofu

Preparation:
1. Wash, peel and halve the courgettes and cut long sticks. Blanch for 2 minutes in boiling, Salted water, Drain thoroughly.

2. Wash the mangetout and blanch for 4 minutes in boiling, salted water, Drain.

3. Divide the broccoli into florets and blanch for 30 minutes in boiling, salted water. Drain.

4. Wash and trim the spring onions, Cut in half lengthwise and blanch for 2 minutes in boiling, salted water. Drain.

5. Heat the oil in a frying pan and stir-fry the vegetables for 1 minute, one after the other, Drain and dice the tofu.

6. Arrange the vegetables and tofu on plates.

7. Mix together the oil, soy sauce, lemon juice and a little salt and drizzle over the vegetables. Sprinkle with sesame seeds.

This Main Course recipe was published in 'Chinese Cuisine - p30'

Chicken Ragout with Vegetable and Rice

Image Copyright © Berryland Books Ltd 2008

Serves 2

Ingredients:
• 5oz (150g) Basmati rice
• 10fl oz (300ml) water
• 1½ttsp (7ml) salt
• 2 small chicken breast fillets
• 2tbsp (10ml) cornflour
• 2 spring onions, trimmed and cut into fine rings
• 3 small carrots, with leaves, cleaned and halved or quartered
• 3½oz (100g) fresh soya sprouts
• 2tbsp (30ml) oil
• ½tsp (2½ml) ground ginger
• 2tbsp (30ml0 rice wine
• 2tbsp (30ml) soy sauce
• Freshly grounded pepper as desired

Preparation:
1. Wash the rice thoroughly in a sieve under running water and bring to a boil in 10fl oz (300ml) water. Add ½tsp (2½ml) Salt, cover and cook very gently over a low heat for about 20 minutes.

2. Cut the chicken into thin slices crosswise, season with salt and pepper and sprinkle with cornflour, Mix well and saute in hot oil, stirring. Remove from the pan and keep warm.

3. Then add the spring onions, carrots and soya sprouts to the pan and cook for about 8 minutes, stirring occasionally. Season with ginger, rice wine and soy sauce, brings to a boil and season with salt and pepper.

4. Serve the vegetable onto plates, scatter the meat over the vegetables and serve with rice.

This Main Course recipe was published in 'Chinese Cuisine - p28'

Spring onions with alfalfa sprouts and sprout salad

Serves 4

Ingredients For spring onions with alfalfa sprouts:
• 2 bunches of spring onions
• 5oz (150g) alfalfa sprouts
• Juice of 1 lemon
• 1 apple
• 1 and 1/2oz (50g) tofu
• 1/2tsp (2 and 1/2ml) mustard
• 1/2tsp (2 and 1/2ml) honey
• 1tbsp (15ml) light soy sauce
• 2tbsp (30ml) white wine vinegar
• 3tbsp (45ml) sunflower oil
• Salt as desired
• Freshly grounded pepper as desired

Preparation For spring onions with alfalfa sprouts:
1. Wash and trim the spring onions, cut open length ways and cut across into approximately 1 and 1/4in (3cm) lengths. Rinse the sprouts and leave the drain. Wash and quarter the apple, remove the core and cut into thin slices. Mix the apple slices with the lemon juice.

2. Cut the tofu into small dice and puree with the honey, mustard. Soy sauce, vinegar and oil. Season with salt and pepper.

3. Arrange the spring onions on a platter, add the sprouts and the apple and slices and pour the salad dressing over.

Ingredients For sprout salad:
• 5oz (150g) oyster mushrooms
• 5tbsp (90ml) sesame oil
• 4tbsp (60ml) soy sauce
• Salt as desired
• Freshly grounded pepper as desired
• 8oz (250g) mung bean sprouts
• 1 red pepper
• 1/2 bunch of spring onions
• 3tbsp (45ml) white wine vinegar
• 1/2tbsp (2 and 1/2ml) honey
• 1/2tbsp (2 and 1/2ml) sambal oelek
• 1tbsp (5ml) freshly grated ginger

Preparation For sprout salad:
1. Clean the oyster mushrooms and cut up either into large pieces or into strips. Saute quickly in oil over a high heat. Season with 2tbsp (30ml) soy sauce, salt and pepper and set aside.

2. Rinse the mung bean sprouts and leave to drain. Wash and quarter the pepper, deseed, remove all the white inner ribs and cut into fine strips. Wash and trim the spring onions and cut into thin rings.

3. Mix together the vinegar, the remaining soy sauce, honey, sambal oelek and the ginger and beat in the rest of the oil, Mix the sprouts, the vegetables and the mushrooms with the salad dressing and serve.

This Soup or Salads recipe was published in 'Chinese Cuisine - p16'

Mie Noodle Soup

Serves 2

Ingredients:
• 1 large carrot
• 1/2 bunch spring onions
• 1in (2cm) piece of ginger
• 1tbsp (15ml) sesame oil
• 5oz (150g) broccoli florets
• 25fl oz (750ml) vegetable stock
• 1 stalk lemon grass
• 3 and 1/2oz (100g) Mie noodles (Chinese egg noodles)
• 5oz (150g) peeled prawns
• 1tbsp (15ml) soy sauce
• 2tbsp (30ml) lime juice
• Tabasco sauce (optional)
• Finely chopped coriander leaves (optional)

Preparation:
1. Peel and dice the carrot. Wash and trim the spring onions and cut into rings. Peel and thinly slice the ginger. Heat the sesame oil in a pan. Briefly fry the carrot, spring onions, ginger and broccoli, Deglaze with vegetable stock.

2. Wash and roughly chop the lemon grass and add to the soup. Leave to simmer for about 10 minutes.

3. Four minutes before the end of cooking time, add the noodles (follow the package instructions) and the prawns. Season the soup with soy sauce and lime juice. Season with Tabasco and chopped coriander (optional).

This Soup or Salads recipe was published in 'Chinese Cuisine - p14'

Appetizer Recipe Stuffed Rice Balls

Serves 4


Ingredients:
• 6 and 1/2oz (200g) sticky rice
• 16oz (500g) minced pork
• 2 spring onions
• 1-2 cloves garlic
• 3/4in (2cm) piece of ginger
• 1 egg
• 2tbsp (30ml) soy sauce
• 1tbsp (15ml) rice wine
• 1/4tsp (1ml) pinch of sugar
• Salt as desired
• Breadcrumbs
• 4-6 Chinese cabbage leaves
• Soy sauce for dipping

Preparation:
1. Put the sticky rice into a sieve and rinse with cold water. Put the rice into a pot, cover with water and leave to soak for about 12 hours. Then drain well in a sieve.

2. Put the mince into a bowl. Wash and trim the spring onions, finely chop the white and light green parts and add to the mince.

3. Peel and finely chop the garlic and the ginger and add.

4. knead in the egg, soy sauce and rice wine, season with salt and sugar.

5. Form the mixture into balls the size of a walnut. If the mixture is too loose, work in some breadcrumbs.

6. Put the drained rice into a shallow bowl and roll the meatballs in the rice, until they are completely covered with rice.

7. Wash the Chinese cabbage leaves, pat dry and lay in a steaming basket. place the rice balls on the cabbage with spaces between them.

8. Fill a wok with water to such a depth that the water level covers an inch of the basket. bring the water to a boil. Put a lid on the steaming basket and steam the rice balls for about 30 minutes. Serve with soy sauce.

This Appetizer recipe was published in 'Chinese Cuisine - p4'

Chinese Recipe Boiled Dumplings

Preparing these little dumplings Chinese New Years Day treat-can be a big job. Invite friends or family to help you make them. Chances are, they'll stick around to help you eat them, too.

Preparation Time: 45 to 55 minutes
Cooking Time: 35 to 55 minutes
Output: Makes about 50 dumplings

Dumplings Ingredients:

3 c. finely chopped Chinese cabbage
1 tsp. salt
1 lb. lean ground pork*
1 c. chopped leeks
1 tbsp. minced ginger
1 tsp. minced garlic
1 tbsp. soy sauce
1 tbsp. cornstarch
1 package dumpling wrappers
water

Dipping Sauce Ingredients:

1/4 c. soy sauce
2 tbsp. Chinese black vinegar

Preparation:

1. In a medium mixing bowl, toss cabbage with salt and set aside. After 20 minutes, squeeze as much liquid as you can from cabbage and place in a large mixing bowl.

2. Add pork, leeks, ginger, garlic, soy sauce, and cornstarch. Mix well.

3. Place 1 tsp. of filling in the center of a dumpling wrapper. Dampen your fingers with water and wet the inside edge of the wrapper. Fold over to make a half-circle and press the edges together to seal. Repeat.

4. For dipping sauce, mix soy sauce and black vinegar and set aside.

5. Bring a large half-full pot of water to a boil. Add about 10 dumplings, or as many as will fit without crowding each other. When the water returns to a boil, add 1/2 c. cold water. Return to a boil, add 1/2 c. cold water, and return to a boil a third time. Carefully remove dumplings and drain.

6. Serve warm with dipping sauce.

Note: *To make delicious vegetarian dumplings, replace the pork with an extra 2 c. of cabbage and 2 or 3 c. of mushrooms, cut into strips.

This recipe was published in 'Holiday Cooking Around The World - p30'.