Wednesday, September 9, 2009

Creamy Curried Chicken (Creemy Currid Chikin)

1 1/2 lb. (750g) chicken, whole or pieces
1 tbsp fresh ginger
, chopped
2 medium potatoes, about 9 oz (250g), peeled
7 tbsp (100g) onions, chopped
4 cups (1 litre) vegetable oil
for deep-frying
2 tbsp curry oil
2 cups (500ml) chicken stock
3 tbsp flour
1 1/2 tsp. salt, or to taste
2 1/2 fl oz coconut milk
4 1/2 tsp. sugar
3 1/2 fl oz (100 ml) milk
3 dried hot red chili (chilli) peppers, seeded and chopped
1/4 tsp.MSG
1. Wash the chicken end chop into 1 1/2 inch (4cm) pieces. Roll-cut the potatoes into pieces the same size.
2. Heat the oil in a wok to 350oF(180oC), or very hot. Add the chicken and deep-fry until cooked. Remove, drain, set aside. Deep-fry the potatoes until cooked through but not browned, remove, drain well, and set aside. Pour the hot oil out of the wok leaving only enough to cover the bottom. Add the rice wine, chicken stock, salt, sugar, MSG (optional), potatoes and chicken and let come to a boil.
3. In the meantime, heat 5 oz (150ml) of oil in another wok, and add the hot chili peppers, ginger, onion, and curry oil. Stir-fry until fragrant, then pour into the other wok.
4. Put the potato and chicken pieces in a large heat-proof bowl, cover with the stock, and place in a steamer to steam until the chicken is very tender.
5. Heat 1 tbsp oil in the wok and stir in the flour to make a paste, taking care not to burn it.
6. Place the potatoes in a serving dish. Arrange the chicken pieces on top. Strain the stock and discard the solids. Add the coconut milk and milk to the stock. Add the flour paste to the stock and simmer, stirring until thickened and the flour loses its raw taste. Pour over chicken and serve.

Chicken with Brocolli (Chikin with Brokoli)

Serves 4


2 whole chicken breasts
1 large head or 2 small heads broccoli
1 tsp salt
2 tsp sherry
2 tsp corn flour
1 cup good chicken stock
1 tbsp olive oil
grated fresh 
to taste.ginger I use about 2 tbsp (keep fresh  ginger in the freezer, and when required grate it straight from freezer)
1/2 cup cashew nuts or blanched almonds
Crisp Fried Rice noodles or Orgran Rice Pasta

  1. Cook noodles or pasta.
  2. Skin the chicken, cut into pieces.
  3. Wash broccoli and break into small stalks.
  4. Combine salt, browning, and sherry in a bowl, mix well.
  5. Heat oil in wok, add ginger, stir fry 1 minute.
  6. Add chicken, stir fry 1 minute.
  7. Add sauce mixture and broccoli, bring to boil, stirring, reduce heat, cover and simmer 3-4 minutes, adding more stock if necessary.
  8. Add nuts, serve on noodles or pasta.

War Su Gai (Almond Bonless Chicken )

Serves 4 to 6


2 whole chicken breasts, skinned, boned, and cut in half
1/2 teaspoon salt
1 tablespoon dry sherry

4 tablespoons cornstarch
(corn flour )
3 tablespoons water
3 cups broth
1 1/2 cups chopped mushrooms (optional)
3 tablespoons chicken fat or butter
2 teaspoons soy sauce
3 tablespoons chicken bouillon granules

3 tablespoons cornstarch

3 tablespoons flour
1/2 teaspoon baking powder
1 egg, beaten
1 tablespoon water

1 cup shredded lettuce
1/3 cup toasted, slivered almonds
1 green onion, finely chopped (green and white parts)
Oil for deep frying


Sprinkle chicken with salt and sherry and marinate for 15 minutes.
While chicken is marinating, prepare the sauce. Mix together the cornstarch and water in a small saucepan until smooth. Gradually mix in the chicken broth, mushrooms (if using), chicken fat or butter, soy sauce and bouillon granules. Bring the mixture to a boil, stirring constantly. Let boil for 1 minute, and keep warm.

To prepare batter: Beat together the cornstarch, flour, baking powder, egg, and water until smooth. Coat each piece of chicken with the batter.

Heat wok or a large skillet and add oil to a depth of 1/2-inch. Heat to 375 degrees. Cook coated chicken pieces in oil until they are golden, turning them once. This should take about 5 - 7 minutes. Drain the chicken on a tempura rack if you have one, or on paper towels.

Cut the chicken diagonally into strips. Reassemble the strips into chicken breast shapes and place on a bed of shredded lettuce. Sprinkle with almonds and green onion. Spoon the sauce over the chicken and serve.

Stewed Chicken Drumsticks (Stwed Chikin Drumstiks)

5 oz (150oz) chicken drumstick meat
1 tsp.rice wine
3 tbsp oil
5 tsp soy sauce
7 oz (200ml ) high stock

7 tsp. cornstarch (corn flour)
1 tsp. salt, or to taste
1/4 tsp. MSG (Optional)

1. Make the scallion oil by cooking 2 tbsp chopped scallions in 3 tbsp oil until the scallions becomes fragrant. Discard the scallions and set the oil aside.

2. Cut the drumstick meat into 1 1/2 inch chunks.

3. Pour the stock into a wok and stir in the salt , MSG (optional), rice wine, and soy sauce. Bring to a boil and add the chicken pieces, skin side down. Simmer over medium heat, until the sauce has reduced by about 2/3, and the meat becomes tender.

Egg Drop Soup (Eg Drrop Sup)

2 eggs, beaten
1/2 tbsp sesame oil
5 tbsp wood ears, soaked
2 cups (500 ml) clear stock
2 oz (50 g) hearts of Chinese cabbages
3/4 tsp salt, or to taste
2 1/2 tbsp vegetable oil or lard
1/4 tsp  MSG (optional)

1. Wash and slice the wood ears and cabbage hearts.
2. Heat 2 1/2 tbsp of the vegetable oil or lard in a wok. Add the eggs and fry until browned on both sides. Remove and cut into small pieces. Set aside. Pour the stock into the wok and add the salt, wood ears, cabbage hearts, eggs, and MSG. Bring to a boil and let boil 1 minute. Sprinkle with the 1/2 tbsp sesame oil, and serve.

Chinese Cabage soup with Dried Shrimps (Chines Cabbag Sup with Drid Shrimmp)

10 1/2 oz (300 g) hearts of Chinese cabbage (bok choy)
2 Chinese black mushrooms, soaked
3 tbsp (50 g) dried shrimps, soaked
1/2 tsp salt, or to taste
2 tsp Chinese ham, sliced
1 tsp melted chicken fat

1. Cut cabbage hearts into 1/2 inch by 1 1/4 inch (1 cm by 3 cm) strips. Blanch briefly in boiling water and drain. Halve the mushrooms and discard the stems.

2. Pour the stock into a pot and add the ham, mushrooms, shrimps, cabbage, and salt. Bring to a boil and skim off any foam. Simmer until the cabbage hearts are very tender. Pour into a tureen, sprinkle with the chicken fat, and serve.

Sparerib Soup (Sparireb Sup)

9 oz (250g) pork spareribs
1 tsp Scallians
, chopped, white parts only
5 tsp Vegetable oil
1/8 tsp Rice wine
3/4 tsp salt, or to taste
1/4 tsp MSG (optional)
1/2 tsp fresh Ginger
1. Wash the spareribs and chop into 1 inch by 2 inch (3cm X 5 cm) pieces.

2. Heat the oil in a work over high heat until the oil surface ripples. Add the spareribs and stir-fry for 10 minutes, or until the ribs turn a lighter color and give off most of their juices. Place in a heavy casserole with the salt and ginger
. Add 2 1/2 cups (600 ml) of water, cover and bring to a boil. Boil for 2 hours over high heat, replenishing the water if necessary. Add the MSG and  scallions. Turn down the heat and simmer for 30 minutes. Remove and serve.

Wonton Soup (Wontan Sup)


½ lb. ground chicken, veal or lean pork
2 green onions, finely chopped
2 tsp. grated fresh ginger
1 tsp.
cornstarch (corn flour)
1 tsp. little soy sauce
6 drops hot pepper sauce
18 wonton wrappers

4 cups chicken broth
2 tsp. lite
1 tsp. sesame oil
¼ tsp. hot chili paste
Salt and freshly ground black pepper
1 cup shredded fresh spinach or watercress
1 green onion, thinly sliced


Wontons: In bowl, combine ground chicken, green onions,ginger root,  cornstarch,  soy sauce and hot pepper sauce; mix until well blended. Lay wonton wrappers on work surface. Place spoonful of ground chicken mixture in center of each one.

Moisten edges with water. Fold each wrapper in half to form triangle; press edges to seal. Arrange in steamer basket. Cover and steam over boiling water for 3 minutes.

Meanwhile, in large saucepan, combine broth,  soy sauce, sesame oil, and hot chili paste. Bring to boil. Season to taste with salt and pepper.

Just before serving, stir in spinach until wilted.

Place 3 wontons in each bowl. Ladle soup over top. Garnish with green onion rings.

Nutrition Facts:

Amount Per Serving: Calories 183
Fat 3 g, Cholesterol 47 mg
Carbohydrates 21 g, Sodium 642 mg

Hot and Sour Soup (Hot and Sor Sup)

1 cake tofu (fresh tofu if possible)
1/2 cup bamboo shoots, shredded
2 Tbsp black fungus (Wood Ear)
or 3 - 4 Chinese dry mushrooms
small handful dry lily buds

2 ounces pork tenderloin, julienned

1 tsp soy sauce
1 tsp tapioca starch (or cornstarch)
1/2 tsp sesame seed oil

6 cups water (or 6 cups water and 1 cup Campbell's chicken broth)*
2 tsp salt
1 tsp sugar
2 Tbsp soy sauce
2 Tbsp red rice vinegar** (or white if red not available)
1 tsp sesame oil
2 Tbsp finely chopped green onion
1 Tbsp finely chopped

white pepper to taste (no more than 1 tablespoon)
1 egg

1 Tbsp cornstarch (corn flour)
1/4 cup water


1. Shred pork. Mix marinade ingredients and marinade pork for 15 minutes.

2. To reconstitute the wood ears, soak in warm water for 20 minutes. Rinse, and cut into thin pieces.

If substituting mushrooms, cut off the stems and cut into thin strips.

Cut tofu into small squares. Cut bamboo shoots into strips, and then into fine slices.

3. Boil water. When it is boiling add all the ingredients in I and II. Add the vegetables first. Stir. Add the tofu. When the broth is boiling, add the marinated pork.

Add the remaining ingredients in III, except for the green onion.
Beat the egg well. Set aside.

Test the broth and adjust the taste if desired. (If using chicken broth, you may want to add a bit more rice vinegar).

Mix the cornstarch
and water. Slowly pour the cornstarch mixture into the soup, stirring while it is being added. Let the broth come back to a boil. As soon as it is boiling, remove the broth from the stove.

Slowly drop in the beaten egg, stirring in one direction at the same time. Add the green onion and white pepper to taste. Drizzle with chili oil if desired.

(This dish can be prepared ahead of time and frozen. When making the soup, leave out the tofu. When ready to serve, thaw, add the tofu and bring to boiling. When the soup is boiling, add the egg.)

*Adjust the ratio of water to chicken stock as desired.
** If using chicken broth increase the amount of red rice vinegar

Egg Bubble soup (Eg Buble Sup)


4 (250 g) eggs, beaten
1/8 tsp pepper
3 1/2 oz (100 g) lard or vegetable oil
1 tsp scallions
, chopped
1 1/2 tsp salt, or to taste
1 tsp MSG (optional)

Heat the oil in a work over low heat to about 350oF (175oC), or until a piece of scallions green sizzles and moves around when dropped in the oil. Add the eggs and fry until the egg solution bubbles but has not yet begun to brown. Add 4 cups (1 liter) of water. Stir in the salt, MSG, and pepper. Simmer until fragrant. Pour the soup into a tureen, sprinkle with Scallions, and serve.

Stire Fried Noodle (Chicken Chow Mein)

1 lb (500 g) flour noodles
10 1/2 oz (300 g) boneless chicken breast, skinned
1 egg white
2 1/2 tbsp cornstarch (corn flour) dissolved in 1 1/4 tbsp water
13 tbsp (200 ml) vegetable oil (or lard)
7 oz (200 g) chives, washed well and cut into 1 inch (3 cm) sections
1 tbsp salt, or to taste
1 cup (200 ml) chicken broth
1/4 tsp MSG (optional)

1. Shred the chicken breasts. Mix the egg white and the cornstarch-water into a paste and coat the chicken shreds.

2. Heat 4 1/2 tbsp (100 ml) of the oil in a wok to about 212oF(100oC). Add the chicken shreds and cool, stirring, until they turn white. Pour out the oil and set it aside. Mix the chives, MSG, salt, and stock with the chicken and bring to a boil. Drain off and reserve the broth and seasonings. Place the chicken shreds in a bowl.

3. Boil the noodles 3 times, as described in recipes 165 and 166. After the final boiling rinse in cold water and drain well.

4. Heat 4 1/2 tbsp (100 ml) of the oil, including that used earlier, in the wok until the oil surface ripples. Tilt the wok to swirl the oil around. Add the noodles in an even layer. Shallow-fry them, swirling the wok so they cook evenly. Fry until browned on one side, then slide the wok scoop or a spatula under the noodles and turn them over. Sprinkle the other 4 tbsp of oil around the edges and shallow-fry the noodles until browned on the other side. Add the reserved chicken broth. Cover the wok and simmer for 1 minute, or until the noodles absorb the sauce. toss the noodles with chopsticks or a fork and add the chicken shreds. Stir, remove, and serve.

Garlic Chicken (Garllic Chiken)


1 pound boneless, skinless chicken breasts

1 tablespoon light soy sauce
1 tablespoon dry sherry
4Garlic clove
, finely minced
2 green onions, finely chopped on the diagonal
a few drops sesame oil
2 tablespoons light soy sauce
1 tablespoon dry sherry
1/4 teaspoon chili paste

Oil for
stir frying


Cut the chicken into bite-sized cubes. Place in a bowl, mix in the marinade ingredients and marinate for about 30 minutes. While the chicken is marinating, prepare the green onions and garlic. Combine the sesame oil, light , soy sauce sherry and chili paste in a bowl and set aside.

Heat wok and add oil. When oil is ready, add the marinated chicken. Stir-fry briefly on high heat, then add the garlic
and green onion. Add the remaining ingredients and combine (total cooking time should be about 5 minutes). Serve hot with rice.

Cook's Notes: I make garlic
Chicken at home as a main dish, so the ratio of meat is higher than many Chinese recipes. Sometimes I will even use 500 grams of chicken breasts, adjusting the seasonings slightly and stir-frying the chicken in two batches so as not to overcrowd the wok. I like to serve this dish with Stir-fried baby corn and rice, and perhaps a bit of green onion and fresh tomatoes for garnish.

Sweet and Sour Chicken (Swet and Sor Chiken)


1 pound boneless, skinless chicken breasts
3/4 cup baby carrots
1 cucumber
1/2 red bell pepper
1 garlic clove

2 tsp Chinese rice wine or dry sherry
1 tsp cornstarch
1 - 2 eggs, lightly beaten
3 TB potato starch*

4 1/2 TB rice vinegar
1 1/2 TB black rice vinegar
3/4 cup water
3 TB tomato paste
4 1/2 TB brown sugar
3/8 tsp chile sauce, or to taste
1 1/2 tsp cornstarch mixed with 6 teaspoons water

3 1/4 cups oil for deep-frying and stir-frying


Cut the chicken into 1/2-inch cubes. Marinate in the rice wine or sherry and cornstarch for 30 minutes.

While the chicken is marinating, prepare the vegetables: mince the garlic clove, peel and cut the cucumber into thin slices, and cut the red pepper into cubes. Chop the baby carrots. Bring a large pot of water to boil and blanch the carrots briefly in the boiling water. Drain thoroughly.

In a small saucepan, add the ingredients for the sweet and sour sauce and bring to a boil. Turn the heat to low and keep warm.

To deep-fry the chicken: Preheat 3 cups of oil to 350 - 375 degrees Fahrenheit. While waiting for the oil to heat, brush the chicken cubes with the beaten egg and dip in the potato starch to cover. Deep-fry the dredged chicken pieces in batches, being careful not to overcrowd the wok. Deep-fry for 3 - 4 minutes until the chicken turns golden brown. Drain on paper towels.

To deep-fry the chicken a second time if desired: bring the oil temperature up to 400 degrees Fahrenheit. Deep-fry the chicken in batches, very briefly for less than a minute, until the chicken turns brown. Drain on paper towels.
Drain all but 2 tablespoons oil from the wok. When oil is hot, add the garlic and stir-fry briefly until aromatic. Add the carrots. Stir-fry for about 1 minute, then add the red peppers. Add the cucumber or save to use as a garnish. Bring the sauce back up to a boil and add to the wok, mixing with the vegetables. Add the chicken. Heat through and serve over rice. Garnish with the cucumber if desired.

*Cornstarch can be substituted for the potato starch

**This recipe is designed to make extra sauce for mixing in with the rice. It can easily be adjusted either up or down depending on how much sauce you want - just be sure to keep the proportions constant. For 3/4 lb of chicken, reduce quantities by 1/3 - ie. use 3 TB rice vinegar, 1 TB black rice vinegar, 1/2 cup water, 2 TB tomato paste, etc.

Chicken Chop Suey (Chiken Chopp Soy)


1 pound Uncooked chicken breast -- cut
1/2 cup Sliced celery
in 1" cubes
1 Green pepper -- sliced
1 tablespoon Oil
1/2 cup Sliced mushrooms
3 Cubes vegetable bouillon
1 Tomato -- diced
1/2 cup Unsweetened pineapple juice
1/4 cup Sliced green onions
2 tablespoon soy sauce
1 1/2 cup Fresh Chinese pea pods
1/2 teaspoon ginger

1 can (4 oz) water chestnuts
1/2 teaspoon Horseradish
3 cup Fresh bean sprouts


1. Pan fry chicken in oil. Remove from heat and set aside.

2. In another pan, crush bouillon cubes and dissolve in pineapple juice. Add soy sauce,ginger
, horseradish, celery and green pepper; heat through.

3. Combine chicken with tomato, green onions, pea pods and water chestnuts; stir-fry for about 2 minutes.

4. Pour over fresh bean sprouts, top with pineapple sauce; serve immediately.

Cashew Chicken (Cashu Chiken)


8 ounces (225 g) boneless chicken breasts, skinned and cut into 1/2 inch cubes

1 egg white
1 teaspoon salt
1 teaspoon cornstarch (corn flour)

5 fluid ounces (150 ml) cooking oil (vegetable or peanut)
2 ounces (50 grams) cashew nuts
2 teaspoons dry sherry or rice wine
1 tablespoon light soy sauce
1 tablespoon spring onions, finely chopped as garnish (if desired)


Add the marinade ingredients to the chicken cubes, mixing with chopsticks and adding the cornstarch last. Allow the chicken to marinate in the refrigerator for 15 - 20 minutes. While the chicken is marinating, mix together the dry sherry and light soy sauce and set aside.

Heat the wok and add oil. When the oil is ready, add the chicken cubes and stir-fry on medium heat, stirring quickly to ensure that the chicken does not stick to the wok, until it turns white. Remove the chicken from the wok and set aside.

Clean the wok with a paper towel and add one tablespoon of oil. When the oil is ready, add the cashews and stir-fry them for about 1 minute. Add the chicken, and the sherry/soy sauce mixture. Stir-fry the dish for about another 2 minutes. If you don't like raw spring onions, you can add them to the dish at this time. Otherwise, remove the dish from wok, garnish with spring onions, and serve.

Steamed Chicken (Steemed Chiken)

1 whole chicken, about 2 1/2 lb. (1 kg)
1/4 tsp. (1 g) fennel seed

4 tsp. salt, or to taste
1/4 tsp. (1g) Dahurian angelica root, chopped, if available
5 oz (150g) scallions
1/2 tsp. whole Sichuan peppercorn
5 tsp. (25g) fresh ginger
, shredded
1/2 tsp. whole Sichuan peppercorn
1/4 tsp. (2 g) cloves
3 1/2 tbsp wine


1. Wash the chicken. Mix together the salt, half the scallions, and half the ginger, and rub over the chicken inside and out. Mix together the remaining scallions and ginger, the cloves, fennel seed, angelica, ground peppercorns, and rice wine, and place in the chicken cavity.

2. Place the chicken on a heat-proof dish in a steamer and steam for 1 1/2 hours. Remove from the heat and let cool. Discard the seasonings in the body cavity.

3. Chop the chicken into 1 inch by 2 inch (5cm by 3 cm) chunks and serve.

Bourbin Chicken (Borbon Chiken)


4 small skinless, boneless chicken breast halves
2 tablespoons olive oil
1 tablespoon butter
1 large clove garlic, minced or put through a garlic press
1 small onion, finely chopped
2 tablespoons chicken broth
2 tablespoons bourbon whiskey
salt and pepper, to taste


Melt the butter with the olive oil in a heavy skillet. Sauté the garlic and onion until onion is transparent. Remove garlic and onion from skillet with a slotted spoon.

Brown the chicken breast halves on both sides. Return garlic and onion to skillet, add the chicken broth and bourbon. Cover and cook over very low heat until chicken is tender and done, about 20 to 25 minutes.

Makes 2 to 4 servings, depending upon appetites.

Bang Bang Chicken (Baang Baang Chiken)

9 oz (250g) chicken breasts and thighs
1 tbsp mushroom soy sauce (or substitute superior soy sauce)
1 tsp.scallions, shredded
1/8 tsp. ground Sichuan Peppercorn
1 tsp. sesame paste
1/2 tsp. sesame oil
2 tsp. chili (chilli) oil
1/2 tsp. sesame oil
1tsp sugar
1/4 tsp.MSG(optional)

Poach the chicken in boiling water to cover for 10 minutes, or until cooked. Remove, drain, and let cool. Beat the skin side lightly to loosen the fibers with a bang (in Chinese, a wooden stick) or a wooden rolling pin. Peel off the skin and tear the meat into long strips with your fingers. You may cut the skin into strips also. Arrange the chicken strips in a dish a sprinkle with the scallions shreds.
Mix together the sesame paste, chili oil, sugar,soy sauce, MSG (optional), ground peppercorns and sesame oil. Pour over the scallions and chickens and chicken and mix until coated and serve. the scallion oil over all, and serve.

Beef with Satin Egg (Bef with Saitin Eg)


10 1/2 (300g) boneless veal or beef sirloin 5 eggs
1/4 tsp. salt
1/8 tsp. pepper
1/4 tsp.scalllions
, chopped
1/4 tsp ginger
, chopped
2 tsp. meat broth seasoned with salt, sugar, sesame oil and pepper to taste
1/2 tsp.cornstarch (corn flour) dissolved in 1/2 tsp. water
2 cups (500ml) vegetable oil for deep frying; uses about 3 1/2 oz (100ml)

1. Wash the beef and cut into 1 inch (3mm) chunks

2. Beat the eggs and mix in the salt MSG
(optional), pepper and scallions

3. Heat the oil in a wok. Deep-fry the beef over a low fire until cooked. Remove and drain well.

4. Pour the oil out of the wok, leaving only enough to cover the bottom, about 3 tbgsp. Heat until the oil surface ripples. Add the 
beef,ginger, and broth, Bring to a boil. Stir the cornstarch-water mixture and add. Stirring to make a thin gravy. Sprinkle with the sesame oil. Add the eggs and cook, stirring, until they are scrambled but still soft. Remove and serve.

Sesame Beef Filet (Sisaam Bef Filit)

17 oz (500g) beef filet
1/2 cup (120 ml) whole sesame seeds
5 tsp. salt, or to taste
2 cups (500ml) vegetable oil for deep-frying
2 eggs
1 piece of scallion

2 tsp. chili (chili) oil
1/2 cup(120ml) flour
1/2 tsp. MSG (optional)

1. Wash the beef and cut into 1/4 inch (5mm) slices . Mix with the salt and MSG (optional) and set aside.

2. Beat the eggs. Dip the beef slices in the flour and then into the egg. Coat with the sesame seeds, pressing them into the beef with your palm or a rolling pin.

3. Heat the oil in a wok to about 350oF(170oC), or until a small piece of
Green chilli or ginger sizzles and moves around rapidly when tossed into the oil. Add the beef and deep-fry for 2 minutes. Turn and continue to fry for another minute, or until the coating turns golden. Remove and drain. Serve with a small dish of the chili oil as a dip.

Beef Chop Suey (Bef Chopp Soy)

1 pound pork or beef (don't use pork chops as they are too dry)
2 small bunches bok choy (can substitute broccoli if desired)
1/2 cup bamboo shoots, rinsed
1/2 pound fresh mushrooms, washed and patted dry with a paper towel
1/2 cup water chestnuts (fresh if possible)
1 large green pepper
2 stalks celery
1 onion
1/2 pound snow peas (optional)

Seasoning for Pork:
1 teaspoon soy sauce
1 - 2 teaspoons oyster sauce
1 teaspoon salt
Pepper to taste
1 piece (under 1 teaspoon) cornstarch
(corn flour)

4 tablespoons water
1 teaspoon oyster sauce
3/4 to 1 teaspoon cornstarch
(corn flour)

Oil for stir frying


Cut the pork into thin strips. Add seasonings to pork, adding the cornstarch
last. Marinate the pork for 10 - 15 minutes.

While pork is marinating, prepare vegetables and sauce. For sauce: Mix the sauce ingredients and set aside.

For vegetables: Cut bamboo shoots into thin strips. Slice the mushrooms and water chestnuts. Cut the green pepper in half, remove the seeds and slice diagonally. For the bok choy, separate each stalk and leaves. Cut the stalk diagonally and cut the leaves across. Cut the celery diagonally. Cut the onion in half, peel, and slice thinly.

Place the vegetables on a large tray, being careful to keep each group separate (include the bok choy stalks and leaves), and set aside.

Heat wok and add oil. When oil is ready, add the pork. Stir-fry pork until redness is gone. Remove and set aside.

Reheat wok and add more oil. When oil is ready, stir-fry each of the vegetables. The order doesn't matter, but you can stir-fry the onions and celery together, (if desired you can cook these with the pork), and the green pepper and snow peas together. When cooking the bok choy, add the stalk first. Add salt to taste as desired while stir-frying each group of vegetables. Add water and cover wok while cooking bok choy, as it doesn't contain much moisture.

Reheat wok and add oil. Give the sauce a quick re-stir. Add and combine all the cooked ingredients in the wok. Make a "well" in the center and gradually add the sauce, stirring to thicken. Once it has boiled, remove the chop suey from the stove. Serve hot.

Beef Stew (Bef Stu)

2 pounds stewing beef (we also recommend chuck roast or short ribs)
2 tablespoons vegetable oil
3 large onions
2 (8 ounce) cans tomato sauce (or 1 (6 ounce) can tomato paste)
6 medium potatoes, cut to the size of small stones
2 large carrots, cut to the size of bottle corks
5 cloves garlic

1 tablespoon plus 1 teaspoon salt

4 tablespoons flour
pinch of sugar
1 tablespoon soy sauce
1 cup water

Finely mince the garlic and half of one of the onions. Heat the cooking oil in a large pot. Add the garlic and onions and brown. Add the beef and salt and sautee until beef is thoroughly browned. Add tomato sauce and enough water to cover the beef. Bring to a boil, then turn the heat down and simmer covered, until meat is tender - a half an hour longer (longer for short ribs).

Meanwhile, cut the remaining onions into wedges (six to an onion). Add the potatoes to the pot and again bring to a boil. Replace the lid and simmer another half hour. Add carrots and cook 15 minutes; add the onions; simmer another 15 minutes.

Mix the thickener ingredients in a small bowl. Make sure to get all the lumps out. Bring the stew back up to a boil. Add thickener, stirring constantly until well combined. Simmer another 10 minutes. Serve on plates over steaming hot white rice.

Boiled Beef (Boeld Bef)

9 oz (250g) lean boneless beef
5 tsp. sweet fermented glutinous (rice wine or rice wine)
3 oz (100g) asparagus lettuce (substitute asparagus)
4 1/2 oz (125ml) vegetable oil
5 dried hot red chili (chilli) peppers
20 whole Sichuan Peppercorns
1/2 tsp. salt, or to taste
3 oz (100g) scallions  chopped into 2 inches long sections
2 tbsp cornstarch (corn flour) dissolved in 2 tbsp water
2 cups (500ml) beef stock
5 tsp. hot and salted fermented soybean paste
1 tsp. chili (chilli) oil

1. Wash the beef and cut into slices 2 inches long by 1 inch wide and 1/8 inch thick(5 cm by 25mm by 4mm). Slice the asparagus. Seed and chop the chili peppers.

2. Place beef in a bowl and add the salt , cornstarch-water mixture,soy sauce, soy bean paste (chopped ) and rice wine. Mix well.

3. Heat the oil in a wok over low heat to about 230oF (110oC), or until bubbles appear around a  small piece of scallion or ginger 
tossed into the oil . Add the chopped chili pepper and deep-fry until purplish-red. Add the peppercorns, scallions, and asparagus, and stir-fry for 1 minute. Add the stock and bring to a boil. Add the beef, stirring with a wok scoop to keep them separate. Boil the beef until it turns shiny. Remove, sprinkle with the chili oil , and serve.

Stewed Beef Strips (Stewd Bef Streps)


1 3/4 lb. (750g) lean boneless beef sirloin
5 tsp.rice wine
3 tbsp scallions, chopped in sections
3 cloves star anise
1 tsp.ginger
, sliced
1 tbsp cornstarch, dissolved in 1 tbsp water
4 tbsp (60ml ) soy sauce
5 tsp. sesame oil
1 tsp. salt, or to taste


1. Soak the beef in cool water for 15 minutes. Wash off any blood. Cook in boiling water to cover 10 minutes. Remove, rinse and drain.

2. Place in a pot with 4 cups(1 litre water, half the scallions, and 1/4 tsp. of the sliced ginger. Bring to a boil over high heat and skim off the foam. Cover tightly and reduce the heat to a low simmer. Cook for 2 to 3 hours, replenishing the water if needed. When the beef is fork-tender, drain, reserving the cooking liquid. Let the meat cool enough to be handled, then trim the edges, discarding any fat and membranes. Cut across the grain into slices 3 inches long by 1 inch wide and 1/4 inch thick (8 cm by 3 cm by 5cm).

3. Stack in a heat-proof bowl , and add 2 tbsp of the soy sauce, salt, rice wine, the rest of the scallions and ginger, the star anise, and the reserved cooking liquid. Place the bowl in a steamer and steam for 20minutes. Place the beef in a serving dish and pour the stock into a wok. Heat the stock and add the remaining 2 tbsp of soy sauce. When it comes to a boil, stir the cornstarch-water mixture and add. Cook , stirring, until thickened, and sprinkle with sesame oil. Pour the sauce over the beef and serve.

Pumpkin Coconut Cake (Pumpken Cikonut Cak)


2 cup Pumpkin (Kadhu)
3 cup Sugar
1 cup Oil
3 Eggs
3 cup Fine Wheat Flour (Maida)
1/2 tsp Salt
1/2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Cloves Powder (Lavang)
1 tsp Cinnamon Powder (Tuj/Dalchini)
1 tsp Nutmeg Powder (Jaiphal)

How to make pumpkin cake recipe:
  • In a blender, add pumpkin, sugar, oil and eggs.
  • In a bowl sift flour, salt and baking powder and baking soda.
  • Now mix the blended pumpkin and egg mixture to the dry ingredients and mix well.
  • Pour the mixture in a wax paper lined 8" pan.
  • Bake the pan in a preheated oven at 350F for 1 hour and fifiteen minute.
  • When done take it out with the help of a knife and dust with powdered sugar.

Rainbow Cake (Rainbo Cak)


1 pkt jelly raspberry
1 pkt jelly lime
1 pkt jelly lemon
1 pkt jelly orange
1 pkt jell s trawberry
2 1/2 cups cold water
5 cup boiling water
1 cup whipped cream

How to make rainbow cake:
  • Dissolve each packet of jelly-gelatin separately in one cup boiling water.
  • Now add 1/2 cup cold water to each of them.
  • Chill raspberry gelatin until very thick.
  • Smoothly line sides of a 9 inch spring form pan with wax paper.
  • Cut to extract 3 inches above the pan.
  • Whip the raspberry gelatin until fluffy.
  • Now spoon this mixture into the pan.
  • Chill the pan in the refrigerator until sat but not firm.
  • Chill, whip and layer the remaining flavors in the pan, letting each layer chill until sat but not firm before adding the next layer.
  • Chill this pan overnight and loosen around the edges and remove the sides of the pan and paper.
  • Now take the chipped cream and spread over the top and sides of the cake.
  • The rainbow cake is ready.

Coconut Cake (Coconut Cak)


6 oz. flour
3 oz. butter
4 oz. castor sugar
a little milk
2 small eggs
3 oz. desiccated coconut
1 small tspful baking powder

How to make coconut cake:
  • Cream the butter and sugar, and add the beaten eggs gradually.
  • Then add the flour, baking powder and the coconut and, lastly, a little milk.
  • Put the mixture into a prepared cake tin and bake in a moderate oven for about 1 1/4 hours.

Apple Cake (Aple Cak)


1 cup oil
2 cup sugar
3 cup flour
1 tsp salt
1 tsp nutmeg
1 tsp cinnamon powder
1 tsp baking powder
3 eggs
1 tsp vanilla extract
1 cup chopped nuts
1 tsp cloves
1 cup baking soda
4 cups chopped apples

2 tblsp milk
1/2 tsp vanilla essence
1/2 stick butter
1/2 cup brown sugar

How to make apple cake:
  • In a bowl mix the oil, eggs and vanilla extract together.
  • In a separate bowl sift the dry ingredients together and add this mixture to the oil and egg mixture and mix well.
  • Add in the apples and the nuts.
  • Pour this mixture in a baking pan and bake for 1.15 minutes at 350 degrees F.
  • For the glaze mix all the glaze ingredients together and boil the mixture for one minute.
  • When the cake is baked remove it from the oven and white it is worm pour the glaze on it.
  • Apple cake is ready.