From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Mon, 30 Aug 93 10:01:25 +0200
Source: Some Chinese Cook Books...
CHINESE MENU #4
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(Serves 4)
MENU ITEMS:
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1. Mixed Vegetable Soup
2. Scallops With Peppers
3. Crisp Skin Chicken
4. Pork With Mushrooms
5. Fried Spinach
6. Boiled Or Steamed Rice
7. Almond Lake With Mandarin Oranges
Note: I don't know what kind of stomach those 4 persons shall have - I'd
say the amounts would suffice for a small army...
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1. MIXED VEGETABLE SOUP
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Ingredients:
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2 carrots
1 small turnip
3 oz bamboo shoots
4 oz white cabbage
3 tsp salt
2 large tomatoes
4 cups water (1 cup = 250 ml)
3 oz noodles
3 oz Chinese pickles (cha tsai)
2 scallions
3 oz pea sprouts
2 tblsp Vesop (this is a substitute for soy sauce)
1/2 tsp MSG (monosodium glutamate)
pinch of pepper
Instructions:
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Peel the carrots and turnip, shred or grate the flesh finely; grate the
bamboo shoots; wash and shred the cabbage; mix 1 tsp of the salt with
these vegetables. Slice the tomatoes. Fry the vegetables in a little oil
for 5 minutes, stirring well. Add the water, mix well, then stir in the
noodles. Simmer for 30 minutes.
Slice the pickles; chop the scallions; add with pea sprouts to the pan
and cook for 5 minutes. Add remaining ingredients and simmer for 10
minutes.
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2. SCALLOPS WITH PEPPERS
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Ingredients:
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1 lb scallops
3 red peppers
1 tblsp oil
1 tsp salt
1 oz fresh ginger
2 tblsp oil
pinch of brown sugar
2 tsp sherry
1 tsp cornstarch
2 tsp soy sauce
Instructions:
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Core the peppers and cut into thin rings. Fry in the oil and salt for 1
minute. Add 2 tablespoons water, bring to the boil, cover and simmer for
2 minutes. Drain.
Chop the ginger finely, fry both scallops and ginger in oil for 1
minute. Add the sugar and sherry.
Mix the cornstarch to a smooth paste with the soy sauce and add to the
pan. Heat gently, stirring until slightly thickend. Add the peppers and
cook for 1 minute.
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3. CRISP SKIN CHICKEN
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Ingredients:
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1 chicken (2 1/2 lb)
1 tblsp vinegar
2 tblsp soy sauce
2 tblsp honey
1 tblsp sherry
1 tsp molasses (treacle)
2 tblsp all-purpose flour
1 tsp salt
peanot oil for deep frying
Instructions:
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Put the chicken in a large saucepan and add boiling water to come
halfway up the sides of the chicken. Cover tightly and simmer until just
tender, about 45 minutes to 1 hour. Drain, rinse under cold water and
dry with kitchen paper.
Mix together the vinegar, soy sauce, honey, sherry and treacle
(molasses). Brush this all over the chicken and then hang the chicken in
an airy place to dry, for about 30 minutes. Brush over the remaining soy
sauce mixture and hang again for 20-30 minutes. Mix the flour and salt
together and rub well into the chicken skin. Fry in deep hot peanut oil
until golden and crisp. Drain well on absorbent kitchen paper.
Chop the chicken into 8 pieces and serve warm with the following dips:
Cinnamon Dip:
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1 tblsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp freshly ground black pepper
1/4 tsp salt
Mix together, place in a small saucepan and heat until very hot,
stirring constantly.
Pepper and Salt Dip:
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1 tblsp salt
1/2 tblsp freshly ground black pepper
Mix together, place in a small saucepan and heat, stirring constantly,
until the salt begins to brown.
Hoi Sin Sauce
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Guests dip the pieces of chicken into the dips which are served
separately in small bowls.
Note:
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As this dish is eaten with the fingers, place finger bowls of cold water
on the table.
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4. PORK WITH MUSHROOMS
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Ingredients:
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1 lb lean pork
1 tblsp soy sauce
1 tblsp sherry
2 tblsp oil
4 oz fresh mushrooms
1 tsp cornstarch
1/4 cup stock or water
Instructions:
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Cut the pork in paper thin slices, addthe soy sauce and sherry. Toss
well. Heat the oil and fry the meat over fierce heat, stirring all the
time, for 2 minutes. Remove from the pan and keep hot. Wash and dry the
mushrooms. Slice them thinly and fry quickly in the remaining fat. Add
the meat again and mix well.
Mix the cornflour (cornstarch) to a smooth paste with the stock or water,
add to the pan and heat gently, stirring all the time, until slightly
thickened.
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5. FRIED SPINACH
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Ingredients:
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2 lb fresh spinach or 3/4 lb frozen leaf spinach
1 tblsp oil
1 tsp salt
1 tblsp soy sauce
Instructions:
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Wash the spinach thoroughly and drain off excess water, or defrost the
frozen spinach. Heat the oil in a large sauce pan, add the leaf spinach
and fry over fierce heat for 1 minute, stirring all the time, until the
spinach softens. Add the salt and soy sauce, mix well and cook gently
for another minute.
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6a. BOILED RICE
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Ingredients:
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1 cup long grain rice
2 cups water
Instructions:
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Wash and drain the rice. Cook in boiling water for 5 minutes, stirring
occasionally to prevent sticking.
Reduce the heat to simmering, cover the pan and cook for 20 minutes or
until all the water has been absorbed and the grains are quite separate
6b. STEAMED RICE
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Ingredients:
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2/3 cups long grain rice
3 - 4 cups water
Instructions:
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Was and drain the rice Cook in boiling water for 3 minutes. Drain. Put
the rice in a steaming tier and cook for 30 minutes. (If no steaming
tier is available, use a nylon or hair sieve in a wooden ban.)
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7. ALMOND LAKE WITH MANDARIN ORANGES
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Ingredients:
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2 cups milk
1/2 cup granulated sugar
1 tsp almond essence
1/3 cup ground rice
11 oz canned mandarin oranges
1/4 cup flaked toasted almonds
Instructions:
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Put the milk, sugar, essence and rice in a saucepan. Bring to the boil,
stirring constantly, and simmer for 5 minutes. Pour into a dish, cover
and cool. Drain the mandarin oranges well. Spoon the rice into
individual dishes. Place the mandarin oranges on the rice and sprinkle
with the almonds.
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