Mango Pudding

November 6th, 2007

Mango pudding is a popular dim sum dessert. Stephen Wong writes: “This simple dessert captures the glorious flavor of mango like no other. Its texture is silky rich, and its flavor, simply wonderful. Fresh cream is called for in the original recipe, but evaporated milk gives it the same richness without the fat.”

INGREDIENTS:

  • 2 envelopes (1 tablespoon) unflavored gelatin
  • 3/4 cup (175 mL) sugar
  • 1 cup (250 mL) hot water
  • 3 cups (750 mL) pureed fresh mangoes
  • 1 cup (250 mL) 2 percent evaporated milk
  • 8 ice cubes
  • lime wedges, optional
  • fresh mango slices for garnish, optional

PREPARATION:

Add gelatin and sugar to hot water and mix until dissolved and smooth.
In large bowl, mix mango puree, evaporated milk and ice cubes. Pour gelatin mixture into mango mixture and stir until ice cubes are melted.
  Pour mixture into jelly mould and chill until set, at least 3 hours.  To serve, dip jelly mould briefly in hot water then turn pudding out onto platter. Squeeze on some lime juice, garnish with mango slices if desired and serve. (Best eaten within a day). Serves 8.

Fortune Cookie Recipe

November 6th, 2007

Fortune cookies can be tricky to make – it’s important to make sure that the cookie batter is spread out evenly on the baking sheet. Instead of using the back of a wooden spoon to spread the batter, it’s better to gently tilt the baking sheet back and forth as needed. Wearing cotton gloves makes it easier to handle and shape the hot cookies. This fortune cookie recipe makes about 10 cookies.

INGREDIENTS:

  • 2 large egg whites
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 3 tablespoons vegetable oil
  • 8 tablespoons all-purpose flour
  • 1 1/2 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 8 tablespoons granulated sugar
  • 3 teaspoons water

PREPARATION:

1. Write fortunes on pieces of paper that are 3 1/2 inches long and 1/2 inch wide. Preheat oven to 300 degrees Fahrenheit. Grease 2 9-X-13 inch baking sheets.

2. In a medium bowl, lightly beat the egg white, vanilla extract, almond extract and vegetable oil until frothy, but not stiff.

3. Sift the flour, cornstarch, salt and sugar into a separate bowl. Stir the water into the flour mixture.

4. Add the flour into the egg white mixture and stir until you have a smooth batter. The batter should not be runny, but should drop easily off a wooden spoon.

5. Place level tablespoons of batter onto the cookie sheet, spacing them at least 3 inches apart. Gently tilt the baking sheet back and forth and from side to side so that each tablespoon of batter forms into a circle 4 inches in diameter.

6. Bake until the outer 1/2-inch of each cookie turns golden brown and they are easy to remove from the baking sheet with a spatula (14 – 15 minutes).

7. Working quickly, remove the cookie with a spatula and flip it over in your hand. Place a fortune in the middle of a cookie. To form the fortune cookie shape, fold the cookie in half, then gently pull the edges downward over the rim of a glass, wooden spoon or the edge of a muffin tin. Place the finished cookie in the cup of the muffin tin so that it keeps its shape. Continue with the rest of the cookies.

Stir-fried Baby Bok Choy

November 6th, 2007

Baby bok choy has a sweeter flavor than adult varieties. For a lighter taste, feel free to stir-fry the baby bok choy in olive oil. Low-sodium chicken broth can be used in place of water.

INGREDIENTS:

  • 4 bunches baby bok choy (basically, 1 bunch per person)
  • 2 slices ginger
  • 2 tablespoons soy sauce
  • 1 teaspoon sugar, or to taste
  • 1/4 teaspoon salt, or to taste
  • 1/4 cup water
  • A few drops sesame oil
  • 1 1/2 tablespoons vegetable oil for stir-frying

PREPARATION:

Wash the baby bok choy and drain. Separate the stalks and leaves. Cut the stalk diagonally and cut the leaves across.
  Heat wok and add oil. When oil is ready, add ginger and stir-fry briefly, for about 30 seconds, until the ginger is aromatic. Add the bok choy, adding the stalks first, and then the leaves. Stir in the soy sauce, sugar, and salt, and stir-fry on high heat for 1 mdinute.
Add the water, cover the wok and simmer for about 2 minutes. Stir in the sesame oil and serve. Serves 4.  

Pork Chop Suey Recipe

November 6th, 2007

Serves 4 to 6

INGREDIENTS:

  • 1 pound pork or beef (don’t use pork chops as they are too dry)
  • Pork Marinade:
  • 1 teaspoon soy sauce
  • 1 – 2 teaspoons oyster sauce
  • 1 teaspoon salt
  • Pepper to taste
  • 1 piece (under 1 teaspoon) Cornstarch
  • Sauce:
  • 4 tablespoons water or chicken broth
  • 2 teaspoons oyster sauce
  • 3/4 to 1 teaspoon cornstarch
  • Other:
  • 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)
  • Oil for stir-frying

PREPARATION:

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: Whisk together 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.

Vegetable Chow Mein Recipe

November 6th, 2007

Serves 3 to 4

INGREDIENTS:

  • 1/2 pound fresh egg noodles
  • 1 can bamboo shoots
  • 1 can water chestnuts
  • 1/2 red bell pepper
  • 1 cup fresh snow peas
  • 2 celery stalks
  • 2 slices ginger
  • 2 TB dark soy sauce
  • 1 teaspoon sugar
  • 1 TB Chinese rice vinegar
  • 1 cup mung bean sprouts
  • 2 tablespoons oil for stir-frying, or as needed

PREPARATION:

Blanch the noodles in boiling water for 3 – 5 minutes, or cook according to the package directions.
Prepare the vegetables: Rinse all the vegetables and drain thoroughly. (Rinse the bamboo shoots and canned water chestnuts under warm running water for several minutes to remove any tinny taste).

Cut the red bell pepper in half, remove the seeds, and cut into thin strips. String the snow peas and cut the celery into thin strips on the diagonal Mince the ginger.
Heat the wok and add 2 tablespoons oil. When the oil is hot, add the minced ginger and stir-fry briefly until aromatic.
Add the water chestnuts. Stir-fry briefly, and add the other vegetables except for the mung bean sprouts. Stir-fry briefly and add the noodles.
Stir in the dark soy sauce, sugar, and rice vinegar. Stir in the bean sprouts. Cook for a few more seconds and serve hot.

Honey Walnut Prawns

November 6th, 2007

This popular recipe, also known as Honey Walnut Shrimp, is found in both western and Hong Kong restaurants.

INGREDIENTS:

  • 1 lb of large or medium shrimp, peeled and deveined
  • 1/2 cup walnuts
  • 5 cups water
  • 1 cup sugar
  • 2 cups oil
  • 1/2 cup cornstarch
  • 1/2 cup egg whites
  • 2 Tbs honey
  • 3 Tbs mayonnaise
  • 1 Tbs fresh lemon juice
  • 1/2 Tbs condensed milk
  • 1/2 cup oil

PREPARATION:

Rinse walnuts, then boil in 5 cups water, continually changing water until clear.
When clear, boil with sugar until sugar dissolves.
Heat 2 cups oil until almost smoking, then deep fry walnuts until they’re shiny and brown, no longer golden.
Place walnuts on cookie sheet, let cool.
Mix cornstarch and egg whites together to form a thick, sticky texture and mix well with Shrimp. Set aside. Mix honey, mayonnaise, lemon juice, and condensed milk in a medium bowl until smooth. Heat oil until boiling, then deep fry the shrimp until golden brown.
Drain, then fold in honey mayonnaise mixture. Mix well, sprinkle with walnuts, and arrange on platter.

Szechuan Chicken

November 6th, 2007

This spicy Szechuan chicken recipe gets its heat from Tabasco sauce, cayenne pepper and crushed chilies. Parboiling or “oil poaching” the chicken in hot oil helps make it extra tender.

INGREDIENTS:

  • 4 chicken breasts, boneless, skinless, about 7 ounces each
  • 2 egg whites
  • 2 tablespoons cornstarch
  • Sauce:
  • 2 tablespoons Shao Xing rice wine, dry sherry or cooking wine
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons Tabasco sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon soy sauce
  • 2 tablespoon brown sugar
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon crushed dried red chilies, or to taste
  • 2 slices ginger, minced, to form 1 tablespoon
  • Other:
  • 4 carrots, cut into thin strips
  • 1/2 red bell pepper, sliced
  • 1/2 green bell pepper, sliced
  • 3 green onions, chopped
  • 1 cup plus 1 tablespoon vegetable oil

PREPARATION:

Rinse the chicken and pat dry with paper towels. Cut the chicken breasts into thin strips. (Partially freeze chicken breasts first to make this easier).
Combine the sauce ingredients in a small bowl and set aside. Whisk the cornstarch into the egg whites.

Coat the chicken strips in the cornstarch mixture. Heat 1 cup oil in the wok. Cook the chicken strips briefly in the hot oil until they turn white. Remove the chicken and drain on paper towels. Clean out the wok and add 1 tablespoon oil. When the oil is hot, add the carrots. Stir-fry briefly and add the peppers.
Make a “well” in the middle of the wok and add the sauce. Heat briefly, then mix the sauce in with the vegetables.
Return the chicken to the wok.
Stir-fry 1 to 2 more minutes. Stir in the green onions. Serve with rice.
 

Char Siu Bao – Chinese Steamed Pork Buns

November 6th, 2007

Yields 24 steamed pork buns.

INGREDIENTS:

  • 2 tablespoons oil
  • 1 scallion, chopped fine
  • 1 clove garlic, chopped fine
  • 1/2 pound barbecued pork cut into small cubes
  • 2 tablespoons light soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch, dissolved in 2 tablespoons water or chicken stock

PREPARATION:

Follow Basic Bun recipe through step 3 (preparing the dough and letting it rest).

Heat 2 tablespoons oil in wok. Stir fry scallion and garlic 30 seconds.

Add pork. Stir fry 1 minute. Add soy sauce, oyster sauce, and sugar.

Pour in dissolved cornstarch. Stir fry quickly until pork is glazed. Remove to bowl and allow to cool.

On a floured board, knead dough 1 minute and roll into one long, sausage-like roll 2 inches in diameter.

Slice the roll crosswise into 1 inch pieces.

Flatten each piece with the palm of your hand and roll with rolling pin into 3 inch rounds.

Place 2 tablespoons of filling in center of each round.

Gather dough up around the filling by pleating along the edges.

Bring the pleats up and twist securely and firmly.

Place each bun on 2 inch square of aluminum foil on steamer tray. Cover with a towel. Let rise 1 hour, until dough springs back when touched with finger. Remove towel.

Steam over briskly boiling water 10 minutes.

May be prepared in advance. May be frozen. Thaw out in plastic bag and resteam 10 minutes.

Steamed Bun Dough

November 6th, 2007

INGREDIENTS:

  • 1 package dried yeast or 1 cake fresh yeast
  • 1 cup lukewarm water
  • 4 1/2 cups flour
  • 1/4 cup sugar
  • 2 tablespoons Crisco or vegetable oil
  • 1/2 cup boiling water
  • 2 tablespoons sesame seed oil

PREPARATION:

Dissolve yeast in lukewarm water. Add 1 cup of flour. Mix thoroughly. Cover with cloth. Let rise 1 hour, until bubbles appear.

Dissolve sugar and vegetable oil in 1/2 cup boiling water. Stir well. Cool until lukewarm. Pour into yeast mixture. Add 3 1/2 cups flour.

Knead dough on lightly floured board until smooth. Put into extra large, greased bowl in a warm place. Cover with damp cloth. Let rise until double in bulk, about 2 hours.

Divide into 2 portions. Remove first portion and knead 2 minutes. Repeat with second. Roll each into roll 12 inches long and 2 inches wide. Cut into 12 pieces (24 total).

Flatten each piece with palm of hand. Roll with rolling pin into 3 inch circles.

Brush with sesame seed oil. Indent middle of circle with chopstick. Fold circle in half so that it becomes a half moon. Crimp edges tightly with fork.

Place each roll on separate square piece of foil on steamer tray. Cover tray with towel. Let buns rise to double in bulk, about 30 minutes. Remove towel.

Steam, tightly covered, over briskly boiling water for 10 minutes. Serve with Peking Duck, Crispy Duck, or with any filling you desire. May be prepared in advance. May be frozen. Thaw out in plastic bag and re-steam 10 minutes.

Moo Goo Gai Pan

November 6th, 2007

A popular restaurant dish, Moo Goo Gai Pan means “fresh mushrooms with sliced chicken.”

INGREDIENTS:

  • 3/4 pound boneless, skinless chicken breasts
  • Marinade:
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine or dry sherry
  • a few drops sesame oil
  • 1 tablespoon cornstarch
  • Vegetables:
  • 1 cup fresh button mushrooms
  • 1/2 cup canned bamboo shoots
  • 1/2 cup canned water chestnuts
  • 2 slices ginger
  • 1 garlic clove
  • Sauce:
  • 1/2 cup chicken stock*
  • 2 tablespoons oyster sauce
  • 1 teaspoon sugar
  • 1 tablespoon cornstarch
  • Other:
  • 3 tablespoons oil for stir frying, or as needed

PREPARATION:

Cut the chicken breasts into thin strips. Add the marinade in the order given, adding the cornstarch last. Marinate the chicken for about 15 minutes.
  While the chicken is marinating, prepare the vegetables. Wipe the mushrooms clean with a damp cloth and cut into thin slices. Rinse the canned bamboo shoots and water chestnuts to remove any “tinny” taste and drain thoroughly. Slice and chop the ginger, and peel and mince the garlic clove.
  Prepare sauce ingredients and set aside.
  Heat wok and then add 2 tablespoons oil. Add the chicken and stir-fry until it changes color and is nearly cooked through. Remove and set aside.
Add 1 tablespoon oil. Add the garlic and ginger and stir-fry briefly. Add the mushrooms and stir-fry for several seconds, then add bamboo shoots, and water chestnuts. Stir-fry briefly. Give the sauce a quick restir, then make a well in the middle of the wok and add sauce. Cook, stirring, until the sauce is thickened.
Return chicken to wok. Mix together and serve hot.

*You can also use chicken broth. Just bring it to a boil, add a bit of rice wine for flavor, and let it simmer for about 5 minutes.
Another variation is to boil the mushrooms in the chicken broth before stir-frying.

Nutritional Breakdown based on 4 servings,
Calories 216, 9 g Carbohydrates, 17 g Protein, 12 g Total Fat, 1 g Saturated Fat, 8 g Monounsaturated Fat, 3 g Polyunsaturated Fat, 39 mg Cholesterol, 1 g Dietary Fibre, 676 mg Sodium, 297 mg Potassium.