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'

Sweet Rice Cakes with Cake Crumb

Image Copyright 2009 Aeri's Kitchen. All rights reserved. Version 1.0

Yield: About 15 Cakes

Ingredients:
• 1 Cup Sweet Rice Flour
• 1 Cup Water
• 2 Tbsp Sugar (Optional)
• ½ tsp Salt
• 1/3 Cup Walnuts
• ½ Yellow Cake (13%9 Inch Pan)
• 1/3 Cup Honey

Preparation:
1. In a mixing bowl, mix the sweet rice flour, salt, and sugar. Add 1 cup of water, and stir it well. Cover it with plastic wrap.

2. Cook it in the microwave for 3 to 6 minutes. According to the power of your microwave, it will take longer or shorter. It took 3 minutes for me with full power.

3. Meanwhile, crush the walnuts into quarter inch pieces.

4. After 3 to 6 minutes, knead the dough with a fork for at least 5 minutes.

5. Bake 1 yellow cake mix. You will need half of the cake. Remove the brown parts of the cake with a knife. Make cake crumbs with your fingers.

6. Add the chopped walnuts to the dough. Stir it gently. Take a small ball of sticky rice dough, and round it. Roll the rice cake ball on the honey. Then roll it in the cake crumbs.

This Korean recipe was published in 'Aeri's Kitchen, 1st Mini Korean Cooking story - p36 and p37'

Tortellini Antipasto Salad

Of all the dishes you can put on a buffet, it is safe to say that pasta salad will be one of the first bowls you’ll have to replenish. This one is loaded with the goodies you might find on an antipasti platter: Italian-style picked vegetables (giardiniera), salami, roasted peppers, and olives. Pasta salads have a tendency to soak up their dressings, and their flavor will change on standing. It’s a good idea to reserve some of the dressing to perk up the salad just before serving.

Makes 8 to 12 servings
Make Ahead: The salad can be made up to
6 hours ahead.

Ingredients For Dressing:
• 1⁄4 cup red wine vinegar
• 1 garlic clove, crushed through a press
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon freshly ground black pepper
• 1 cup extra virgin olive oil

Ingredients:
• 2 pounds frozen cheese tortellini
• One 24-ounce jar giardiniera, drained and coarsely chopped
• 6 ounces sliced (1⁄4 inch thick) Genoa-style salami, cut into 1⁄2-inch-square pieces
• 1 cup pimento-stuffed green olives, coarsely chopped
• 1 large red bell pepper, roasted, cored, seeded, and cut into 1⁄2-inch-square pieces (see Note)
• 3 scallions, white and green parts, chopped
• 3 tablespoons chopped fresh basil, oregano, or parsley

Preparation:
1. To make the dressing, place the vinegar, garlic, salt, and pepper in a blender. With the machine running, gradually add the oil and process until thick and smooth.Set aside.

2. Cook the tortellini in a pot of boiling salted water according to the package instructions. Drain, rinse under cold running water, and drain well.

3. Transfer the pasta to a large bowl. Add the giardiniera, salami, olives, red pepper, scallions, and basil. Toss with a scant 1 cup of the dressing, covering and reserving the remaining dressing. Cover the pasta salad and refrigerate until chilled, at least 2 hours and up to 6 hours.

4. Just before serving, toss with the reserved dressing. Taste for seasoning, and add more salt and pepper, if needed. Serve chilled.

Note: There’s more than one way to roast a pepper. Most methods ask the cook to turn the pepper over an open flame, but the following technique takes much less attention. Position the broiler rack about 6 inches from the heat source and preheat the broiler. Cut off the top of the pepper, just below and including the stem, then cut off 1⁄2 inch from the bottom of the pepper. Slit the pepper down the side, open it up, and cut out the ribs and seeds. Spread out the pepper, skin side up, and press on it to flatten. Broil, skin side up, until the skin is blackened and blistered, 5 to 10 minutes. Be careful not to burn a hole through the pepper—only the skin should blacken. (The flattened pepper can also be grilled, skin side down, over a hot charcoal fire or in a gas grill heated to the High setting.) Using kitchen tongs, transfer to a plate and let stand until cool enough to handle. Using a small knife, peel and scrape off the skin. Don’t rinse the pepper under cold running water unless absolutely necessary.

This recipe was published in 'Christmas 101, Celebrate the Holiday Season from Christmas to New Year’s (Rick Rodgers) - p40 Till p41'.

Cookies & Cream Shake

Image Copyright © 2010 by Barbour Publishing, Inc.

Ingredients:
• 2 cups vanilla ice cream
• 1 cup milk
• 8 cream-filled chocolate sandwich cookies
• 2 to 3 tablespoons instant coffee granules

Preparation:
Place ice cream, milk, cookies, and coffee granules in blender, and blend until smooth. Serve immediately.

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p141'.

Chocolate Sandwich French Toast

Ingredients:
• 3 eggs
• 1 cup milk
• 1 teaspoon sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 12 slices day-old bread
• 3 milk chocolate candy bars, halved
• 2 tablespoons butter or margarine
• Powdered sugar

Preparation:
Beat together eggs, milk, sugar, vanilla, and salt. Pour half into ungreased 13x9-inch baking dish. Arrange six slices of bread in a single layer over egg mixture. Place one piece of chocolate in the center of each piece of bread. Top with remaining bread; pour remaining egg mixture over all. Let stand for 5 minutes. In a large nonstick skillet, melt butter over medium heat. Fry sandwiches until golden brown on both sides. Dust with powdered sugar. Cut sandwiches diagonally; serve warm.

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p113'.