10. Selected Recipes

HOW TO MAKE A CUP OF TEA (Hsiang Pien )

Proportion:

1 Coffee-spoonful of tea leaves

1 Measuring cup of boiling water

Method:

Put the leaves into a Chinese tea-cup.

Then pour on water that has just boiled, and cover with the lid. Allow it to stand for 3 minutes, without stirring. It is then ready for serving.

HOW TO COOK RICE

(Shao Fan)

Proportion:

1. Chinese bowl of rice
   
   
2. Chinese bowls of water

Method:

Wash the rice thoroughly 4 or 5 times in cold water. Put the rice in a deep sauce­pan, add the water, bring to boiling point, and let it boil for 7 minutes. Then simmer over a small fire for 30 minutes.

The above will make 3 bowls of rice.

FRIED RICE

(Shih Ch'in Ch'ao Fan

Ingredients:

8 Bowls of cold cooked rice

1 Finely chopped onion

¼ lb Finely chopped ham (cooked)

8 Finely chopped mushrooms (previ­ously soaked)

¼ lb Chicken meat (cooked and cut into small pieces)

3 Whole eggs, beaten up and fried until they are quite firm, then broken up into small pieces.

¼ lb Tinned green peas

¼ Shrimps (cooked)

¼ Tinned bamboo shoots, cut in squares

¼ lb.Chinese cooked sausage, cut in squares,

 cup Lard.

Method:

Put ¼ cup of lard into a hot frying-pan with 1 teaspoonful of salt. Add the rice and fry for 5 minutes. Then turn out into a bowl.

Add another ¼ cup of lard. Fry the onion until a light ¼ brown, then add the remain­ing ingredients and fry for 3 minutes.

Now add the rice and 5 teaspoonfuls of soya sauce and mix thoroughly.

Serve hot in a large bowl. The above quantity is sufficient for 8 persons.

GOLD COIN CHICKEN

(Chin Ch'ien Chi Ingredients:

¼ lb Chicken filled (Sliced)
½ teaspoonful Cornflour
½ teaspoonful salt
3 teaspoonfuls wine
¼ lb Roast Pork (sliced)
¼ lb cooked ham (sliced)
¼ lb cooked mushrooms (Tung Ku) whole
1/3 cup lard

Method:

Transfix on a skewer, about the length of a pencil, pieces of chicken, ham, mushroom, and roast pork, one piece of each at a time, in the order mentioned.

The above material is sufficient for 4 such skewers.

Rub them well over with the lard, then toast them over an open fire for 15 minutes, as you would toast bread, or roast them in a quick oven for 15 minutes. Remove skewers before serving.

WALNUT CHICKEN

(He Tao Chi Ting)

Ingredients:

1 lb. chicken fillet (cut into squares)
1 cup walnut
1 slice ham
½ cup lard
A pinch of salt
2 teaspoonfuls wine
½teaspoonful salt
½ teaspoonful corn flour

Method:

Blanch the walnuts in boiling water for 15 minutes, adding a pinch of salt. Take them out and fry them in deep fat until light brown. Allow to cool.

Now fry the chicken incup of lard for a minute. Remove and drain.

Using the lard left in the pan fry the chicken again with the walnuts and ham for a minute, then serve.

CHILI OIL CHICKEN AND SPINACH

(La Yu Chi Ting)

Ingredients:

Method:

Heatcup of lard in a frying pan, fry the hot chilis until brown, and remove them.

Using the same fat, fry the chicken. Add the wine and soya sauce.

Fry the spinach withcup of lard and salt for 2 minutes. Serve in a dish, the chicken on one half of the dish, and the spinach on the other, after garnishing with a little of the fried chilis chopped up.

STEWED CHESTNUT CHICKEN (Li Tzu Men Chi)

Ingredients:

1 spring chicken (chopped with bone)
1 slice ginger
1 small stalk Chinese onion
1 cup chestnuts (cut in halves and boiled
15 minutes)
1 teaspoonfuls salt
6 teaspoonfuls soya sauce
 1 teaspoonful sugar
1 teaspoonful wine
¼ cup lard.

'2 cups water

Method:

Heat the lard in a frying-pan and fry the ginger, onion, then add the chicken, soya sauce, salt, sugar, wine, water.

Then simmer forof an hour.

Now add the boiled chestnuts and simmer for another 15 minutes.

Serve with gravy.

FRIED CHICKEN WITH PEPPER AND BROWN SAUCE

(Chiang Pao Chi Ting

Ingredients:

 lb. chicken fillet (cut in squares) 2 soaked mushrooms ( „ „ „ ) 2green peppers ( „ „ „ ) 2 red chilis ( „ „ „ )

 cup lard.
1 bamboo-shoot        ( „ „ ,, )
 teaspoonful salt
2 teaspoonfuls wine
3 teaspoonfuls chiang (a thick
brown sauce)

Method:

Mix the chicken with salt, cornflour, wine, well. Heatcup of lard in hot frying-pan, fry the chicken for 2 minutes. Take out and drain.

Addcup lard and fry the chiang a little. Fry the mushrooms, pepper, chilis, bam-booshoot together for 2 minutes. Then replace the chicken, fry another 1 minute.

Serve very hot.

VELVET CHICKEN (IMITATION) (Fu Yung Chia Chi P'ien )

Ingredients :

10 egg whites
1 lb. spinach
a little shredded bamboo-shoot
1 teaspoonful salt
1 slice ham (finely chopped)
 cup lard Method:

Stir the egg whites up a little with the salt. Heat the lard moderately in a pan, pour in the eggs and let it set. Remove and drain. Leaving a cup of lard in the pan, fry the vege­tables, and when they are cooked, drain away the liquid, and turn out on to a dish. For the sauce you require:

 teaspoonful salt  cup stock 2 teaspoonfuls corn flour Method:

Put the stock in a hot pan, add the salt, and the corn flour mixed with a little water. To this sauce add the cooked egg and stir for a second, pour this on top of the vegetables. Garnish with the ham and serve.

ROAST STUFFED CHICKEN

(K'ao Jang Chi

Ingredients:

1 Spring chicken (boned)
1 lb. pork (minced)
1 Slice ginger (finely chopped)
1 Stalk Chinese onion (finely chopped)
1 Heaped teaspoonful corn flour
Cup water
1 Teaspoonful wine
1 Teaspoonful salt
½ Teaspoonful sugar
3 Teaspoonfuls soya sauce
¼ Cup lard

Method:

Mix well together the pork, ginger, onion corn flour, wine, salt, sugar, 2 teaspoonfuls soya sauce andcup of water. Put this stuffing into the boned chicken. Roast in a hot oven with the lard and 1 teaspoonful soya sauce forhour. Cut in big slices before serving.

ROAST CHICKEN (BONELESS)

(Kuo Shao Chi

Ingredients:

1  Spring chicken
3  teaspoonfuls wine
5  teaspoonfuls soya sauce
3  teaspoonfuls cornflour

Method:

Boil the chicken forhours, then bone it, and let it stand until cold. Make a paste with the cornflour, wine, and soya sauce. Rub this over the chicken, and fry it in deep fat until brown and crisp. Serve immediately.

VELVET CHICKEN WITH CORN

(Chi Jung Yii Mi

Ingredients:

2 chicken breasts
1 small piece fat pork
1 tin sweet corn
1 slice cooked ham (finely chopped)
1 teaspoonful salt
1 teaspoonful wine
 cups chicken stock 1 teaspoonful lard
3 teaspoonfuls cornflour

Method:

Mince the chicken and pork well together.

Addteaspoonful salt, wine, cornflour and  cup stock.

Put the rest of the stock and salt in a pan, and boil. When boiling, add the sweet corn and the chicken and pork mixture, and bring to the boil again, stirring con­stantly for about 3 minutes.

Lastly, add the lard, and stir thoroughly.

Garnish with the ham, and serve in a deep bowl.

STUFFED MUSHROOMS (Jang Tung Ku

Ingredients:

16 Mushrooms (soaked and cooked)
2Chicken breats (minced)
 1b. pork fat (minced)
1 White of egg
1  Slice cooked ham (finely chopped)
1 Teaspoonful salt
¾ Cup meat stock
'3 (three)Teaspoonfuls soya sauce
1  Teaspoonful sugar
3  Teaspoonfuls wine
2  Teaspoonfuls corn flour
1 Teaspoonful lard

Method:

Add to the chicken 2 teaspoonfuls wine, teaspoonful salt, 1 teaspoonful cornflour, the egg white, ham andcup meat stock, and mix thoroughly.

Cook the mushrooms in sufficient water. Add the soya sauce, sugar, andtea-spoonful salt, and simmer for 1 hour. Take out the mushrooms and allow to cool.

Now stuff each mushroom with the chicken filling, place in a double boiler and steam for 10 minutes. Serve with the sauce as made below.

Put the rest of the meat stock in a frying pan, addtsp. salt. Mix the cornflour with a little water in a cup. Add this slowly, together with the lard.

PINEAPPLE AND GINGER DUCK (Po Lo Chiang Ya Tzu Ingredients:

1 Spring Duck (about 3 lbs.)
1 Small tin Pineapple
6 Pieces Ginger (tinned)
1 Teaspoonful salt

Method:

Steam the whole duck forhours, then remove it and allow to cool. Now cut it up into large slices, and arrange these in the centre of a big dish. Also cut the pineapple and ginger into thick slices and arrange them alternately round the duck.

Sauce Ingredients:

1/2 Teaspoonfuls Cornflour
1 Cup of Pineapple juice (from the tin)
 Cup of Ginger juice (from the tin)

Method:

Heat the pineapple and ginger juice in a frying-pan for a little while, then add the cornflour mixed with a little cold water to thicken it. Pour this on top of the duck before serving.

ROAST CRISP DUCK

Ingredients:

1  duck (about 3 lbs.)
5   teaspoonfuls soya sauce
10 teaspoonfuls salt
1  stalk Chinese onion
1  small clove garlic
1  big slice ginger
3  small pieces aniseed (pa chiao

Method:

Cover the duck with cold water in a deep saucepan. Add the ingredients, and bring to the boil. Then simmer forhours.

Remove the duck. When cold fry it in deep fat about 6 minutes, keeping it well basted, till a golden brown.

Serve while very hot and crisp, either serve whole, or cut it up before serving.

RED SAUCE DUCK (Hung Shao P'a Ya

Ingredients:

1 duck (3 lbs.) 1 large slice ginger
1 stalk Chinese onion
5  large mushrooms (soaked)
2 teaspoonfuls sesamum oil
3  teaspoonfuls salt
3  teaspoonfuls wine
3 teaspoonfuls soya sauce 2 teaspoonfuls sugar

Method:

Place the duck in a deep saucepan, add the rest of the ingredients and sufficient water to cover the duck.

Bring to the boil, then allow to simmer for  Serve whole, with gravy.

FRIED DUCK LIVER

(Ch'ao Ya Kan

Ingredients:

Method:

To the liver add a dash of pepper, salt and 1 teaspoonful of cornflour, and mix well.

Heat the lard in a frying-pan, fry the liver for a minute, remove and drain.

Using the same lard left in the pan, fry the garlic, ginger, and onion, and brown a little.

Add the bamboo-shoot, mushrooms, soya sauce, sugar, sesamum oil, and stock, and allow to cook for 2 minutes.

Now replace the liver in the pan with the rest. Finally add the wine, and V2 tea-spoonful of cornflour mixed with a little cold water.

FRIED WILD DUCK (Ch'ao Shui Ya P'ien

Ingredients:

2 ducks (breasts only sliced)
2 large soaked mushrooms (sliced)
1 bamboo shoot (sliced)
1 teaspoonful sesamum oil
1 teaspoonful sugar
a dash of pepper
1/2 teaspoonful cornflour.
1 teaspoonful salt
1 teaspoonful wine
5 dessert spoonfuls cold water.
1/3 cup lard

Method:

To the duck meat add 1/2 teaspoonful of salt and a dash of pepper, then mix thoroughly with cornflour and water.

Putcup lard into a hot pan, and fry the mushrooms and bamboo shoot, with teaspoonful of salt and sugar. Turn out into a dish.

Add the rest of the lard to the pan, fry the duck meat quickly for a minute. Drain off fat and add the wine and sesamum oil, to­gether with mushrooms and bamboo shoot.

MINCED PIGEON

(Ke Tzu Sung

Ingredients:

6 Pigeons (coarsely minced) only meat
4 small mushrooms (soaked and chopped) 10 water chestnuts
1 bamboo-shoot (finely diced)
1 stalk celery (finely chopped)
1/4 lb. vermicelli (fried in deep fat)
1 stalk chopped Chinese onion
1 teaspoonful wine
1 teaspoonful salt
 teaspoonfuls cornflour
½ cup meat stock
3 teaspoonfuls soya sauce
½ teaspoonful sugar
1/3 cup lard

Method:

Mixteaspoonful salt andteaspoonful cornflour with the minced pigeon.

Heat the lard in a frying-pan, and brown the onion. Then fry the minced pigeon, and add the soya sauce, sugar, celery, bamboo-shoot, water chestnuts, mush­rooms, meat stock, wine, and the rest of the salt.

Mix 2 teaspoonfuls of cornflour with a little water, and add to the contents of the pan.

Now break up the fried vermicelli with the fingers, place on a dish, and pour the pigeon mixture over it for serving.

MEAT DISHES

FRIED BEEF FILLET (Ch'ao Niu Li Chi)

Ingredients:

1lb. beef fillet (sliced)
1 white of egg
1 small cauliflower (cooked sliced)
1large onion (sliced)  cup lard
2   teaspoonfuls salt
a dash of pepper
2  teaspoonfuls wine
2 teaspoonfuls soya sauce
2  teaspoonfuls cornflour
20 teaspoonfuls cold water
1 green pepper (sliced)

Method:

Mix the beef well with the pepper, cornflour, salt and 1 teaspoonful of wine. Add the egg white, and water to make the pieces adhere. Heat the lard in a frying-pan, and when boiling hot fry the beef for a minute. Remove and drain, leaving a little lard in the pan. Fry the onion to a light brown, and then add cauliflower, green pepper and soya sauce. Now re­place the beef in the pan, and 1 teaspoonful wine, stir well with the ingredients for about two minutes, and serve.

EGG AND BEEF OMELETS

(Chien Chi Tan Chiao

Ingredients:

8 whole eggs lightly beaten
1 lb lean mince beef
½ teaspoonful cornflour
½ teaspoonful salt
1 teaspoonful wine
2 teaspoonfuls soya sauce
½ teaspoonful sugar
½ onion cut up(very finely)
1/3 cup lard

Method:

Brown the onion in 1/4 cup of lard, then put in the meat mixture and fry. Add the soya sauce, and sugar. When the meat is nicely browned, turn it out on to a dish.

Add a little more lard. When very hot, pour in about 1 teaspoonful of beaten egg.

Allow it to set slightly, then place a small quantity of the meat mixture on it, fold over, and fry. Repeat this until all the egg is used up. This is enough for about 20 individual omelets.

STUFFED GREEN PEPPER (Niu Jou Jang La Chiao )

Ingredients:

1lb. green peppers (seeds removed)
1lb. minced beef
1  piece Chinese onion, (chopped finely)
1  small slice ginger, chopped finely
2  teaspoonfuls wine
2  teaspoonfuls salt
4 teaspoonfuls soya sauce 1 teaspoonful cornflour
 cup lard 1 cup of stock
1  teaspoonful (heaped) sugar
2  teaspoonfuls sesamum oil
20 teaspoonfuls water

Method:

Mix the beef with onion, ginger, wine, salt, cornflour, 2 teaspoonfuls of soya sauce, sesamum oil and cold water well. Stuff the peppers with the mixture. Saute in  cup of lard in a hot frying-pan, add 2 teaspoonfuls of soya sauce, sugar, 1 cup of stock, turn into a deep saucepan, bring to a boil, and simmer for about 30 minutes.

BROWN SAUCE BEEF (Kuo Shao Niu Jou

 1b. beef (ribs)
1 clove garlic
1  piece ginger
1  stalk Chinese onion
1  grain aniseed (Pa Chiao
2  teaspoonfuls sesamum oil
2  teaspoonfuls salt
1  teaspoonful sugar
6  teaspoonfuls cornflour
2  teaspoonfuls soya sauce
1 egg

Method:

To the beef in a deep saucepan, add all the ingredients (except the cornflour) and enough water to cover it.

Bring to the boil and then simmer for 3 hours. Take the beef out. Make a paste with the cornflour, egg and the gravy from the beef, and cover the beef with it. Then fry the beef in deep fat until golden brown. Serve in slices.

STEWED SHIN OF BEEF (Hung Shao Niu Jou)

Ingredients:

2  lb. shin of beef
dash of pepper
1 large slice ginger
1  clove garlic
1 stalk Chinese onion
10  teaspoonfuls soya sauce
1 teaspoonful sesamum oil
2 teaspoonfuls salt
2 teaspoonfuls sugar

Method:

Saute the above ingredients together for a few minutes. Turn into a deep saucepan, and add sufficient water to cover the meat. Bring to the boil. Simmer for 3 hours.

Slice and serve with the gravy.

SWEET AND SOUR PORK (boneless) (T'ang Ts'u P'ai Ku

Ingredients:

2 lb. loin of pork (boned)
1 teaspoonful Chinese wine
6 teaspoonfuls (heaped) cornflour
1 teaspoonful salt
3 teaspoonfuls soya sauce
The above are mixed together.

Method:

Cut the pork into fairly large squares and mix well with the above ingredients. Fry in deep fat until crisp, and a golden brown. Drain and turn out on a plate.

Sauce Ingredients:

6 pieces red haws (shan cha ping
 cup Chinese sweet and sour mixed pickles (or any other kind)
1 small piece Chinese onion (finely chopped) 1/8 cup lard  cup vinegar
6 teaspoonfuls sugar
½ cup water
¼ clove garlic (finely chopped)
3 teaspoonfuls soya sauce
 teaspoonfuls cornflour

Method:

Heat the lard in a pan, brown the onion and garlic a little. Pour in the above in­gredients, adding the cornflour previously mixed with a little water, slowly, and stirring, for 1 minute.

Then pour this sauce over the pork. Serve very hot, while the pork is crisp. The above quantity is sufficient for 6-8 persons.

RED SAUCE RUMP OF PORK (P'a Chou Tzu

Ingredients:

2  lb. Pork Rump
1large piece ginger
½ stalk Chinese onion
 cup lard
3 teaspoonfuls soya sauce
2 teaspoonfuls salt
2 teaspoonfuls sugar
1 teaspoonful sesamum oil

Method:

Heat the lard in a frying-pan. Fry the rump with the ginger and onion. Then add the soya sauce, frying for about 5 minutes. Now turn out into a deep saucepan, add the salt and sugar, and sufficient water to cover. Bring to the boil, and allow to simmer for 2 hours. Serve with gravy.

STEWED MEAT-BALLS WITH SHANTUNG CABBAGE

(Hung Shao Shih Tzu T'ou

Meat Balls:

Ingredients:

1 lb. beef or pork (finely minced)
1 small slice ginger (chopped)
1 small stalk Chinese onion (chopped)

1. teaspoonful wine
2. teaspoonfuls cornflour

1 teaspoonful sesamum oil
3 teaspoonfuls water
½ teaspoonful salt,
 cup lard

Method:

Mix the above ingredients (except the lard) thoroughly into a stiff mass, then make into 4 large meat-balls.

Heat the lard in a pan, and saute the meat­balls until golden brown on both sides, leave in a dish.

Cabbage:

Ingredients:

2 heads of cabbage (coarsely chopped)
6 teaspoonruls soya sauce
1 cup stock
2 teaspoonfuls sugar
1/2 teaspoonful salt

Method:

Saute the cabbage in the fat left in the pan for 2 to 3 minutes, after adding the soya sauce, sugar, salt and stock. Turn out into a deep pan, place the meat-balls on top of the cabbage, and simmer for one hour.

STEWED RICE FLOUR PORK (Mi Fen Jou

Ingredients:

1 cup uncooked rice
1½ lb. streaky pork
1 piece ginger (finely chopped)
1stalk Chinese onion (finely chopped)
½ cup water
2 teaspoonfuls sesamum oil
4 teaspoonfuls soya sauce
teaspoonful sugar ½ teaspoonful salt.
Fry the rice in a hot dry pan, then pulverise it. Put the powder into a bowl, add the ginger, onion, salt, sugar, soya sauce, sesamum oil and water to make into a paste. Boil the pork for one hour, then cut it up into thin slices. These are set in a deep bowl side by side, with a layer of the paste intervening, and with the skin surface downwards. They are then steamed forhours, with a thick slice of ginger and a large piece of Chinese onion. The whole is turned out on to a dish, the lower side up, for serving.

ROAST SHASLICK PORK

(Ch'a Shao Jou

Ingredients:

1/2 lb. loin pork
a dash of pepper
1 small stalk Chinese onion
1 slice ginger
¼ teaspoonful thick sauce (chiang)
½ teaspoonful sugar
5 teaspoonfuls soya sauce
1 teaspoonful wine
½ teaspoonful salt

Method:

Remove the bone from the pork. Cut it into strips about 4 inches long. Mix all the ingredients with the pork thoroughly and allow to soak for½an hour.

Roast in a hot oven for 10 minutes, then turn the meat over, and roast for another 5-10 minutes.

Slice before serving.

STEWED PORK WITH BAMBOO

SHOOTS (Hung Men Wu Hua Chu Jou

Ingredients:

½ lb. pork (Boiled 1 hour, then cut into  squares)
2 Bamboo shoots (cut into squares)
1 small Chinese onion
2 soaked mushrooms (cut into squares) ½ clove garlic

1 slice ginger

2 teaspoonfuls sugar
2 cups water

10 teaspoonfuls soya sauce
1 teaspoonful salt
 cup lard

Method:

Heat the lard in a frying-pan, fry the ginger, garlic, and onion for a minute. Add mushrooms, bamboo-shoots, and pork, then the salt, sugar, soya sauce and cold water, and cook for about 3 minutes. Turn out into a deep saucepan, and simmer forhours. Serve with gravy.
SEAFOOD DISHES (Hai Hsien Lei
BROWN SAUCE MANDARIN FISH (Hung Shao Kuei Yii

Ingredients:

1 Mandarin Fish (about 2 lbs.)
1 slice Ginger
1 small stalk Chinese onion
1 large clove Garlic
6 Mshrooms (soaked)
½ Bamboo shoot (sliced)
 cup Lard 7 tsps. Soya sauce
1 teaspoonful Salt 2 tsps. Wine
 lb. fat Pork (cut in squares) 1 1 cup Meat stock
 teaspoonful Sugar 1 piece Star aniseed Method:

Heat the lard in a frying-pan, and saute the fish, which has been previously scored, for 5 minutes until it is brown on both sides. Add in the ginger, onion, garlic, mushrooms, bamboo shoot, soya sauce, salt, wine, fat pork, and meat stock. Cook for a while, finally add the sugar and aniseed. Bring to the boil, then simmer for half an hour with a cover on the frying-pan. Serve the fish whole.

FRIED FISH WITH SOUR SAUCE (Cha Sung Shu Yii
Ingredients:

1 Mandarin fish (about 3 lbs.)
1 small stalk Chinese onion
1 small slice ginger
3 teaspoonfuls sugar
8 cornflour

1 teaspoonful salt

2 teaspoonfuls wine

2 soya sauce
¼ cup vinegar cup
¼ lard
 lb. pork (sliced)

Method:

Bone the fish and score the outside. Add the wine, and salt.

Rub thoroughly with 6 teaspoonfuls of corn­flour and fry the fish until golden brown and crisp. Now make the sauce as follows:—

Heat the lard in a frying pap. Fry the ginger and onion a little, then add 2 tea-spoonfuls soya sauce, the vinegar, sugar and sliced pork.

Mix 2 teaspoonfuls of cornflour with a little water, and add slowly, stirring all the time, then pour the sauce on the fish and serve.

SMOKED FISH (Hsiin

Ingredients:

1 ½ lb. yellow fish or any other fish (cut in
 large slices)
1 large slice ginger
1 large stalk Chinese onion
1 clove garlic
a dash of pepper
8 teaspoonfuls soya sauce
1 teaspoonful sesamum oil
3 teaspoonfuls Chinese wine
2 teaspoonfuls sugar

Method:

Soak the fish with the above ingredients for one hour. Fry the fish, piece by piece, in deep fat, until golden brown.

Sauce:

The sauce for the fish is made by mixing together:

2 teaspoonfuls soya sauce
½ teaspoonful salt
1 teaspoonful sugar
1/3 cup stock
Method:

Fry the fish again in ¼ cup of lard, then add the above sauce, and cook until the sauce has evaporated. The fish can be served either hot or cold.

FRIED MINCED FISH

(Ch'ao Yii Sung

Ingredients:

½ lb. fish (minced)
1 Chinese onion (finely chopped)
1 thin slice ginger (finely chopped)
1 egg white
1 heaped teaspoonful cornflour
½ lb. turnips (cooked and shredded) 1/3 cup lard
1 teaspoonful salt
4 teaspoonfuls wine
1 teaspoonful soya sauce
½ teaspoonful sugar
½ cup peanuts (ground) a dash of pepper.

Method:

Mix the fish well with a dash of pepper,
½ teaspoonful of salt, the cornflour,
3 tea-spoonfuls of wine and white of egg.

Heat ½ cup of the lard in a frying-pan, fry the turnips for 3 or 4 minutes, adding ½ teaspoonful of salt. Then add 1 teaspoonful soya sauce, ½ teaspoonful of sugar, and fry for another few minutes. Turn out into a dish.

Put the rest of the lard into the pan, brown the ginger and onion a little, then fry the fish mixture together until it becomes lumpy.

Add 1 teaspoonful of wine and cook for a minute. Pour this out on top of the turnips, garnish with the ground peanuts and serve.

WHITE SAUCE FISH (SOUR) (Wu Liu Kuei Yu
Ingredients:

1 whole mandarin fish (scored) 1 small Chinese onion
1 small piece ginger
½ clove garlic
2 teaspoonfuls sweet and sour pickles
(Chinese or foreign)
1/3 cup vinegar (white)
2 teaspoonfuls cornflour
½ teaspoonful salt
b teaspoonfuls sugar cup fish stock
¼ cup lard

Method:

Put the fish in a pan of boiling water and boil for 15 minutes. Leave it in a dish.

Sauce:

Heat half of the lard in a pan, fry the ginger, onion, and garlic together with the vine­gar, stock, sugar, salt and pickles. Now mix the cornflour with a little cold water, and add it to the contents of the pan. Finally add the other half of the lard. Pour this sauce over the fish and serve.

FRIED FISH CAKES (Chien Yii Ping

Ingredients:

¼ lb. fish (minced)
¼ cup dry shrimps (pounded)
1 tinned bamboo-shoot (coarsely sliced)
8 small soaked mushrooms
1 slice ham (cut in big pieces)
¼ cup lard
¼  cup stock
1 teaspoonful salt
½ teaspoonful sugar
1 teaspoonful wine

1 teaspoonful cornflour

2 teaspoonfuls soya sauce

1 teaspoonful sesamum oil

Method:

Mix the fish well with ½ teaspoonful salt, ½  teaspoonful cornflour, ¼ cup dry shrimps, and ¼ cup stock. Shape into small cakes. Heat the lard in a pan, and saute the cakes on both sides. Turn out into a dish.

Using the same fat, fry the bamboo-shoot, mushrooms, and ham for a minute. Add the sugar, soya sauce, wine, and the rest of the salt. Replace the fish cakes.

Mix ½ teaspoonful of cornflour with a little water, and add slowly. Lastly add the sesamum oil to flavour.

BRAISED SHRIMPS

(HuiHsiaJen Ml 4g C)

Ingredients:

½ lb. shrimps (shelled)
6 cooked water chestnuts (cut into small
squares)
4 cooked mushrooms (cut into small
squares)
½ cup peas (tinned)
2 slices cooked Chinese ham (cut into
small squares)
1 tiny piece ginger (chopped finely)
1 tiny piece Chinese onion (chopped
finely)

1 teaspoonful salt

2 teaspoonfuls cornflour

2 teaspoonfuls soya sauce
2 teaspoonfuls wine
1 teaspoonful sesamum oil
1/3 cup lard
1 cup stock

Method:

Heat the lard in a frying-pan, and fry the shrimps a little together with the ginger, onion, soya sauce, wine, stock and salt.

Add the water chestnuts, mushrooms, peas and ham. Now mix the cornflour with a little cold water and add it to the mix­ture.

Finally add the sesamum oil. Fry altogether 3 minutes.

SHRIMP CAKES (Chien Hsia Ping

Ingredients:

1½ lb. pounded shrimps
1 slice ginger minced
1 small piece minced Chinese onion
10 pieces water chestnuts (remove skins
and pound)
1 whole egg
a dash of pepper
1½ teaspoonfuls salt
1 heaped teaspoonful cornflour
1/3 cup cold water or stock
1 Chinese cabbage, coarsely cut and part boiled

Method:

Mix all the above ingredients together with chopsticks. Shape into small flat cakes, and saute in hot lard until a nice golden colour on both sides.

Using the same lard fry the cabbage with a teaspoonful of salt for two minutes. Re­place the shrimp cakes and fry altogether for another minute: then serve.

FRIED SHRIMP BALLS (Cha Hsia Ch'iu

Ingredients:

1¼ lb. shrimps (shelled and minced)
6 water chestnuts (chopped finely)
1 slice ginger (chopped finely)
1 egg white
A little Chinese onion (chopped finely)
1 teaspoonful salt
1 teaspoonful cornflour
3 teaspoonfuls wine
1 teaspoonful sesamum oil
A dash of pepper

Method:

Mix the above ingredients well, shape into balls, and fry them in deep fat until golden brown.

STUFFED CLAMS (Jang Hai Ke Li

Ingredients :

2 ½ lb. clams (with shell)
¼ lb. fat pork or beef (minced)
1 slice ginger (finely chooped)
1 tiny piece Chinese onion (finely chop­ped)
3 teaspoonfuls wine
½ teaspoonful salt
1/2 teaspoonful sugar

1 teaspoonful soya sauce

¼ cup stock
1/8 cup lard

Method:

Pour boiling water over the clams and re­move them from their shells. Mince the clams and the pork together.

Add to the mince the ginger, onion, wine, salt, sugar, and soya sauce, and mix well.

Stuff the mixture into the empty shells. Place these in a baking dish containing the lard and stock, and back in a hot oven for 10 minutes.

CRAB OMELET (Fu Jung Hsieh Jou

Ingredients :

2  crabs (cooked and shelled)
4  eggs
1 small Chinese onion (chopped finely)
1  teaspoonful salt
1/3 cup lard

Method:

Heat the lard in a frying pan, and brown the onion.

Beat the eggs lightly in a bowl, add the crab-meat and salt, and fry together for 2 minutes. Serve hot.

CRAB FAT WITH GREEN VEGETABLES (Greev, Jade and Red Coral)

 Shan Hu

Ingredients:

½ lb. crab fat (cooked)
3½ lbs. Mustard Greens (only young stems)
or any other green vegetables
1 slice ginger
1 teaspoonful sugar 1/3 cup lard
1 teaspoonful salt

3 teaspoonfuls wine

4 teaspoonfuls soya sauce

Method:

Heat the lard in the frying-pan. Fry the ginger a little, then remove the ginger. Add the vegetable, salt, wine, soya sauce and sugar, then add the crab fat. Fry for 3 mins. Serve while it is hot.

VEGETABLE DISHES

TIENTSIN CABBAGE WITH CHESTNUTS

(Hung Shao Li Tzu Pai Ts'ai

Ingredients:

2 stalks of Tientsin cabbage (only heart)
(cut into coarse pieces)
10 medium sized mushrooms (soaked and
cooked)
1 cup cooked chestnuts
1 teaspoonful salt
 ¼ cup stock
6 teaspoonfuls soya sauce
2 teaspoonfuls sugar
1/2 cup lard

Method:

Cut the chestnuts into halves with the shell, boil them for 10 minutes, and then remove the shells.

Place the lard in a frying pan, when very hot, put in the cabbage and mushrooms, fry slowly for about 10 minutes. Then add the salt, sugar, soya sauce and stock, and cook all together for 5 minutes.

Finally add the chestnuts, and cook for a further 5 minutes.

SOUR TIENTSIN CABBAGE (Suan La Pai Ts'ai

Ingredients:

1. lb. Tientsin cabbage (hearts only)
2. hot chilis (sliced)

1 teaspoonful Hua Chiao(red
pepper)
½  teaspoonful cornflour

1. teaspoonful salt
2. teaspoonfuls soya sauce
   1 teaspoonful sesamum oil

1/3 cup vinegar (white)
 ½ cup lard

Method:

Heat the lard in a pan. Fry the Hua Chiao a little, then remove it. Use the same fat, and fry the chilis and cabbage for 3 minutes. Then add the rest of the ingredients, and cook for another 2 minutes. Serve warm.

FRIED MUSTARD GREENS (Ch'ao Chieh Lan Ts'ai

Ingredients:

3½ lbs. Mustard Greens (only heart) 1 big slice ginger
1 teaspoonful sugar
¼ cup lard
1 teaspoonful salt

3 teaspoonfuls wine

4 teaspoonfuls soya sauce

Method:

Heat the lard in a frying-pan. Fry the ginger a little, then remove the ginger. Add the vegetable, salt, wine, soya sauce and sugar. Stir the mixture continuously over a hot fire, and cook for 3 minutes. The vegetable should be crisp and green.

BRAISED CHINESE VEGETABLES (Men Yu Ts'ai

Ingredients:

Hearts of 2 lbs. Chinese cabbage (Yu Ts'ai)
coarsely sliced
2 tinned bamboo-shoots (sliced thinly)
8 large mushrooms (soaked and cooked
and cut up into halves) 1 slice ginger
1½ teaspoonfuls salt ½ cup lard
1 cup stock

Method:

Fry the ginger in hot lard, discard the ginger. Then add the salt and vegetables.

Fry just a little, mixing well together, lastly add stock. Put all into a deep saucepan, and simmer for about 15 minutes.

BRAISED FRESH MUSHROOMS WITH CHINESE CABBAGE
(Hui K'ou Mo Yu Ts'ai

Ingredients:

1 heart of cabbage (boiled)
1 bamboo-shoot (sliced)
½ lb. fresh mushrooms (cooked)

1/2 teaspoonfuls cornflour

½ teaspoonful salt
¼ cup lard

Method:

Boil the mushrooms in about 2 cups of cold water for 5 minutes. Heat the lard in a frying-pan, add salt and the mushrooms together with the water they were cooked in. Then add the cabbage and bamboo-shoot, and allow to cook for 10 minutes. Mix the cornflour with a little water and add it slowly to the mixture.

FOREIGN CABBAGE

(Hung Shao Yang Pai Ts'ai

Ingredients:

2 cabbage hearts (broken up)
 6 teaspoonfuls soya sauce
2 teaspoonfuls sugar
1 teaspoonful salt
½ cup lard

Method:

Heat the lard in a frying pan. Put in the cabbage and cook for 5 minutes. Then add the soya sauce, sugar and salt, and cook for a further 10 minutes, until the cabbage contains practically no water.

BRAISED BAMBOO-SHOOTS

(Yu Men Sun

Ingredients:

10 bamboo-shoots (cut up and boiled for
15 minutes)

1/2 teaspoonful salt

1 heaped teaspoonful sugar
5 teaspoonfuls soya sauce
1 teaspoonful wine
¼ cup lard
¼ cup stock

Method:

Heat the lard in a frying-pan and fry the bamboo-shoots (previously boiled) with the salt, sugar, soya sauce, wine and stock.

Turn out into a deep saucepan, bring to the boil, then simmer for 20 minutes.

Serve hot.

WHITE SAUCE WATER BAMBOO-SHOOTS
(Pai Chih Wo Sun

Ingredients:

12 pieces water bamboo-shoots (using heart only)

¼ cup lard
2 teaspoonfuls flour
1 teaspoonful salt
1 slice ham (cooked and minced)
½ cup meat stock

Method:

Boil the water bamboo-shoots in cold water for half an hour. Turn out on to a dish. To make the sauce, put the lard in a hot frying-pan. Add the flour and salt, and fry for a second. Then add the meat stock. Pour this sauce over the water bamboo-shoots in the dish and garnish with ham before serving.

FRIED GREEN BEAN SPROUTS Ch'ao Tou Ya Ts'ai

1 lb. bean sprouts
1 large stalk celery (shredded using heart
only)
6 mushrooms (soaked and shredded) 1 teaspoonful salt
4 teaspoonfuls soya sauce
½ teaspoonful cornflour
½ cup lard
¼ cup stock

Method:

Heat the lard in a frying-pan, add mush­rooms and celery, and fry a little. Then add the sprouts, salt, soya sauce and stock, and cook for 3 minutes. Now add the cornflour mixed with a little cold water, stir into the vegetable and serve.

HOME-MADE PICKLES

Ingredients:

2 Cucumbers (remove seeds)
1 large cauliflower (in coarse pieces) ½ foreign cabbage (in coarse pieces)
6 green peppers (remove seeds and cut into squares)
3 red chilis (remove seeds and cut into squares)
1 red carrot (remove skin and cut into squares)
2cups white vinegar
½ cup sugar
1 teaspoonful salt Method:

Boil the cauliflower in a deep saucepan for 10 minutes, then add all the above ingredi­ents except the vinegar, sugar and salt.

Now boil the vinegar and pour on to the vegetables, and allow them to soak for 20 minutes.

Turn the vegetables over and cover the sauce­pan with the lid.
Pickle for 5 hours. Serve cold.

FRIED SPINACH WITH BAMBOO-SHOOTS AND MUSHROOMS

(Ch'aoPo Ts'ai Tune Ku Sun)

Ingredients:

1 lb. spinach
¼ tinned bamboo-shoots (cut into long thin slices)
10 soaked and cooked mushrooms (cut into long thin slices)
1 1/2;teaspoonfuls salt cup lard
¼ cup stock

Method:

Heat the lard in a frying-pan: add the salt and spinach, and fry for 2 mins. Then put in the rest of the ingredients, and fry all together for about 4 minutes.

BRAISED GREEN PEAS (Hui Wan Tou

Ingredients:

1 tin of peas
1 bamboo-shoot (cut into small squares)
8 small soaked and cooked mushrooms (cut into small squares)
2 slices Chinese ham (cut into small squares)
1 teaspoonful salt
1½ teaspoonfuls cornflour
1/3 cup lard
1 cup stock

Method:

Heat the lard in a hot frying-pan: add the bamboo-shoot, mushrooms, peas, ham, salt and stock. Mix the cornflour with a little cold water in a cup and add it slowly to thicken. Cook for about 5 minutes.

SOUPS

MELON SOUP (Tung Kua Chung

Ingredients:

¼ lb. meat fillet

1. mushrooms (diced)

¼ lb. lotus-seed
¼ lb. cooked ham
1 stock Chinese onion

1. slice of ginger
2. teaspoonfuls salt

1 teaspoonful wine
1 tablespoonful lard
4 cups of meat stock

Fry above ingredients together for 2 min.

Method:

Cut melon into halves like a bowl, remove the seeds and spongy material from the melon. Cook it in cold water, bring to a boil. Then remove it standing in a deep bowl. Put all the cooked ingredients into the melons, steam for 3 hours.

DUCK'S TONGUE SOUP (Ya SheT'ang

Ingredients:

24 ducks' tongues
1 small piece ginger
1 small Chinese onion
1½ teaspoonfuls salt
 I teaspoonful Chinese wine
4 cups meat stock

Method:

Steam the ducks' tongues with the ginger, onion, wine, and½teaspoonful of salt for 1 hour. Bring the meat stock to the boil in a deep saucepan. Add all the ingredients and another teaspoonful of salt. Serve in a deep bowl.

MUSHROOM SOUP (Ch'ing Tun Hua Ku T'ang

Ingredients :

¼ lb. mushrooms (soaked)
½ chicken
2½ teaspoonfuls salt
6 cups water
1 thin slice ginger
1 stalk Chinese onion
1 teaspoonful wine

Method:

Chop the chicken into large-sized pieces with the bone, then boil it in the water for 3 hours over a slow fire together with the other ingredients.

When serving, use the soup and mushrooms only.

BUTTON MUSHROOM BEAN CURD SOUP

(K'ou Mo Tou Fu T'ang

Ingredients:

10 dried mushrooms (K'ou Mo)
¼ lb. bean curd (cut into squares)
1 teaspoonful salt
4 cups stock

Method:

Soak the mushrooms in boiling water for 10 minutes. Take them out and wash them in cold water 2 or 3 times. Then return the mushrooms to the original water in which they had been soaked.

Bring the stock to the boil in a frying pan.

Add the salt, bean curd and the mushrooms with their water, and bring to the boil a second time before serving.

CHICKEN AND CUCUMBER SOUP

Ingredients:

1 chicken (with bone)
4 cups cold water
1 teaspoonful salt
½ cucumber (sliced)
½ teaspoonful cornflour

Method:

Boil the whole chicken (except the breast) in 4 cups of water for 2 hours to make the soup.

Slice the chicken breast, and mix it thorough­ly with ½ teaspoonful of salt, and the cornflour.

When the soup is ready, drain it off, and using only the clear soup, pour it into a frying pan, and boil. When boiling, add the cucumber, chicken breast, and ½ tea­spoonful of salt.

Serve at once.

STEAMED TIENTSIN CABBAGE SOUP (Cheng Pai Ts'ai Tuan

Ingredients:

2 large cabbage hearts (cut into big
pieces)
1 slice ham (finely chopped)
1 teaspoonful salt
1 teaspoonful cornflour
1½ cups stock

Method:

Place the cabbage in a deep dish, and steam in a steam cooker for 15 minutes.

Make some sauce in a frying pan with the stock by adding salt, and thickening with the cornflour. Pour this over the cabbage, and garnish with the finely chopped ham.

CHICKEN, MUSHROOM & BAMBOO SHOOT SOUP

(San Hsien T'ang

Ingredients:

1chicken boiled in 6 cups of water for
1½ hours to make soup
2  breasts of chicken (sliced)
8 fresh mushrooms
1 large bamboo-shoot (sliced)
1 teaspoonful salt
1 teaspoonful wine

Method:

Through a fine strainer strain the chicken soup into a hot frying-pan. Bring to the boil, then add the chicken breast, fresh mushrooms, bamboo shoot, salt and wine.

Bring to the boil again, and serve in a deep bowl.

CLEAR DUCK SOUP (Ch'ing Cheng Ya Tzu T'ang

Ingredients:

1 duck (about 3 lbs.)
1 piece Chinese onion

1. piece ginger
2. slices cooked ham
    bamboo-shoots

4 big soaked mushrooms (Tung Ku) 1 heaped teaspoonful salt
4 cups water

Method:

Put the whole duck and all the other in­gredients in a big bowl. Steam in a double boiler for 2 hours over a moderate fire. Serve in a soup bowl.

DESSERTS Pages (Ti'en Tien Hsin

"EIGHT PRECIOUS" RICE PUDDING (Pa Pao Fan

Ingredients:

2 cups glutinous rice
4 cups cold water
1 cup sugar
1/2 lb. Chinese dates (cooked for 30 mins and mashed)
2 ozs. dried red plums
2 ozs. dried green plur
2 ozs. candied lotus see
2 ozs. honey dates
2 ozs. chestnuts (cooked and shelled)
1 teaspoonful lard.

Method:

Wash the rice three or four times in cold water: Put the washed rice and 4 cups of cold water in a deep saucepan, then boil it for about 5 minutes, and allow to simmer for 20 minutes. Now add the sugar, and stir well.

Now line a 7-inch deep bowl with a piece of white paper cut into a round shape and smeared with lard on both sides. Place the red plums in the centre of the bowl: then around this, in order, arrange the green plums, the lotus seeds, the dates, and, on the outermost edge, the chestnuts. Now divide the rice into two equal por­tions: Place one portion over the dried fruit in the bowl. Cover this with a layer composed of the mashed dates, and, finally, place the other portion of rice on top of the dates. Place the bowl and its contents in a steamer, and steam for 20 minutes.

Turn out on to dish: remove the paper and pour the sauce over the pudding before serving.

For the sauce you need:
½ cup sugar
1 teaspoonful cornflour
1 cup cold water
Method:
Boil the water and sugar in a saucepan, then mix the cornflour with a little cold water and add it slowly to the syrup.

ALMOND TEA

(Hsing Jen Ch'a

Ingredients :

¾ cup uncooked rice soaked in cold water for 15 mins
½ cup sweet almonds blanched in boiling water for 15 mins
¼ cup bitter almonds soaked in boiling
water for 15 mins 6 cups cold water
2 cups sugar

Method:

Put the rice and almonds in a mortar, and pound thoroughly adding 1 cup of water slowly. Strain through a muslin bag, squeezing it well.
Add 5 cups of water, then 2 cups of sugar. Bring to the boil, then boil gently for 7 mins, stirring all the time. Serve hot or cold.

ROSE PETAL SYRUP CAKE (Mei Kuei Kuo Cha

Ingredients:

3 egg yolks
1 cup cold water
1 tablespoonful rose sugar
½ cup flour
2 teaspoonfuls sugar

Method:

Mix well together the egg, the flour, 2 tea-spoonfuls sugar, and the water. Boil until it sets, then turn out and allow to cool. Cut it into strips, 2 inches long and ½ inch

wide.

Sprinkle them with a little corn flour. Fry these in deep fat until light brown. Sprinkle the rose sugar over them, and serve with the following syrup: For the syrup you require:

4 teaspoonfuls sugar
½ teaspoonful corn flour
1 teaspoonful rose petal syrup
1 cup cold water

Method:

Bring the water to the boil in a small deep saucepan. Add the sugar and rose petal syrup. Mix the corn flour with a little water, and add it slowly to thicken the syrup.

ALMOND CURD (Hsing Jen Tou Fu

Ingredients:

½ cup sweet almonds (blanched in boiling water)
½ cup uncooked rice (soaked in cold water)
¼ cup bitter almonds (soaked in boiling water)
2 strips gelatine
1 ¾ cups sugar
6 cups water
6 cherries (cut in halves)

Method:

Put the almonds and the rice in a grinder, while grinding add 1 cup of water. Pour the liquid into a muslin bag, and squeeze out the watery portion which should be about one cup, to this add 5 cups of water, then add the gelatine and one cup of sugar. Boil until the gelatine has melted. Pour into a flat dish and allow to set. Cut into fairly large diamond shaped pieces.

Sauce:

Boil 3 cups of water, add remaining sugar, and boil for a few minutes. When cold, add to the sliced almond curd and decorate with the cherries.

WALNUT TEA

(He T'ao Jen Ch'a

Ingredients:

2 cups walnuts (shelled and blanched in boiling water for 15 minutes) cup
½ uncooked rice (soaked in cold  water for 15 minutes)
2 cups sugar
6 cups water

Method:

Grind the walnuts and rice together thorough­ly in a mortar, adding water, a little at a time, while grinding. Then add what remains of 3 cups of water to the walnut and rice paste. Squeeze through a muslin bag. To the liquid thus obtained, add 3 more cups of water and the sugar, and cook in a deep saucepan for 7 mins., stirring all the time.

Serve in cups.

PASTRIES

	`

HOW TO MAKE NOODLES

Ingredients:

4 eggs (medium size)
2½ cups of flour Method:

Beat eggs slightly, mix well with the flour and knead into a soft dough.

Cover with a damp cloth, and allow it to stand for 10 minutes.

Knead again for 5 minutes, sprinkle with cornflour, then roll out till very thin, about 20 inches wide (see fig. l) Fold into a number of pleats (see fig. 2) then cut across the pleats finely as you would cut rashers of bacon (see fig. 3) and by lifting the ends in the uppermost pleat, you get the long strands of noodles, (see fig. 4)

To cook, drop the noodles into a saucepan of boiling water and boil for 2 minutes.

Turn them out into a colander, and run cold water through it three times. Squeeze out the water and drain.

These noodles can now be used for Chao Mien or Tang Mien.

FRIED NOODLES

(Chi Ssu Ch'ao Mien

Ingredients:

Cooked Noodles

1 lb. bamboo-shoot (shredded)
¼ lb. breast of chicken (shredded)
3 stalks of Chinese celery (heart only)
shredded
6 large mushrooms (soaked and shred­ded)
1/2large onion (shredded)
1 cup lard
1½ teaspoonfuls salt
4  teaspoonfuls soya sauce
1 egg made into a thin omelet shredded 1 cup stock

Method:

Heat ½ cup of lard in a frying pan, add the noodles, sprinkle ½ teaspoonful of salt on them and fry one side until a golden brown. Turn over and repeat the process. Turn noodles out on to a dish.

Add 1/3 cup of lard, and fry onion to a light brown. Put in mushrooms and all the other ingredients, together with  tea-spoonful salt, 4 teaspoonfuls soya sauce, 1 cup of stock, and fry for 3-4 minutes.

Divide the contents of the pan into two equal portions, leave one half in the pan, pour in the noodles, and mix together, then replace the other half on this mixture. Garnish with shredded ham and omelet.

Serve on a large dish while very hot. Sufficient for 8 persons.

NOODLES IN CHICKEN SOUP

(Chi Ssu T'ang Mien

Ingredients:

Noodles +

1. chicken (for making soup)
2. pieces chicken fillet (shredded)
   2 bamboo-shoots (shredded)

4 mushrooms (soaked and shredded)
 1 bowl green cooked vegetables (any kind)
 1 teaspoonful soya sauce
1 1/2teaspoonfuls salt
1/8 cup lard

Method:

Drop the noodles into boiling water, bring to a boil. Remove them, and put them into the chicken soup, which should be boiling hot, adding 1 teaspoonful salt. Turn out into a big bowl, or serve the noodles in individual small bowls. Heat the lard in a frying pan. Fry chicken fillet a little, then add bamboo-shoot, mush­rooms, vegetables, soya sauce, and teaspoonful salt, and fry together for 6 minutes. Turn out on top of the'noodles in the bowl, or on top of each small bowl.

STEAMED DUMPLINGS

(T'ang Mien Chiao Tzu

Ingredients:

2 cups flour
1 cup boiling water
¼ cup lard
12 mushrooms (diced)
10 water-chestnuts (diced) 1 1 bamboo-shoot (diced)
½  lb. pork (minced)
1 teaspoonful sesamum oil
1  teaspoonful salt
5 teaspoonfuls soya sauce
2  teaspoonfuls sugar
1 tiny piece Chinese onion (finely chop­ped)
1 tiny slice ginger (finely chopped) 1 teaspoonful wine
1 teaspoonful cornflour.

Method:

(l) To make filling.

Heat the lard in frying-pan. Fry the pork together with the mushrooms, water chestnuts, bamboo-shoot, onion, ginger, and sesamum oil. Then add the soya sauce, sugar and salt. Mix the corn­flour with the cold water in a cup and pour over the pork, stir well, and turn out into a bowl.

(2) To make wrapping.

Mix the flour with boiling water until it forms a soft dough. Knead well, sprinkle with dry flour, and roll into a long sausage. Pinch off small pieces of uniform size, and with a small rolling-pin roll each piece out into a circular shape about 3 inches in diameter, taking care to leave the centre thicker than the edge.

Place on the middle of each circular piece of dough about one teaspoonful of the filling mixture. Fold over to make a semicircle, then press the opposite edges together with the fingers, and you have your Chiao Tzu. When all the Chiao Tzu are made, place them on a piece of damp cloth in a steam cage, and steam for about ten minutes.

FRIED DUMPLING (Kuo Teih Chiao Tzu

STEAMED SHAO MAI (Cheng Shao Mai

FRIED DUMPLINGS

(Kuo Tieh Chiao Tzu

¼ lb. pork (minced)
a little Chinese onion (chopped finely) a little ginger( „  „ )
½ cup lard
1 teaspoonful salt
3 teaspoonfuls soya sauce
2 teaspoonfuls sesamum oil
30 teaspoonfuls cold water

Method:

To the pork add the onion, ginger, salt, soya sauce and sesamum oil, and mix thorough­ly together with a pair of chopsticks.

To make Wrapping:

Mix 2 cups of flour with one cup of cold water and knead into a soft dough. Cover with a damp cloth, and allow to stand for 15 minutes before using. Roll out the dough on a board into a long sausage, then pinch off pieces about the size of a walnut. Sprinkle flour on each one, and with a small rolling-pin roll it into a thin pancake about 3 inches in diameter. Into each of these pieces put one teaspoonful of the filling mixture. Fold the pancake over, and pinch the edges together with the fingers. To make the fried dumplings put the lard in a frying-pan, arrange the dumplings in rows in the pan, and fry the bottom to a light brown. Now pourcup cold water over them. Cover with a lid, and con­tinue cooking until the water has dried up.

STEAMED SHAO MAI

(Cheng Shao Mai

Ingredients:

1 lb. Pork (minced)
1 small slice ginger (finely chopped) 1 small stalk Chinese onion
6 mushrooms (soaked and finely chop­ped)
1 teaspoonful sesamum oil
½ teaspoonful salt

3 teaspoonfuls soya sauce

4 1/8 teaspoonful sugar

4.5 tablespoonfuls cold water

Mix the above ingredients together thorough­ly, and leave in a bowl for use as filling.

To make wrapping:

Mix 2 cups of flour with one cup of boiling water until it forms a soft dough. Knead well, and roll into a long sausage, then pinch off pieces of uniform size. With a small rolling pin roll each of these into flat cakes about 3 inches in diameter, leaving the centre thicker than the edge. Fray the edge of each by first sprinkling flour over it, and scraping with the lip of a bowl.

Method:

Put about 2 teaspoonfuls of the filling mix­ture on the centre of each wrapper. Manipulate the wrapping dough so that it closes around the filling material, leaving the edge free, and you have your Shao Mai.

Repeat the process until the filling is used up.

Steam the Shao Mai in a steam cage or double boiler for 15 minutes.

SPRING ROLLS

(Cha Ch'un Ch'uan

Ingredients:

1/4 lb. breast of chicken (shredded)

4 mushrooms (shredded)
½ onion (shredded)

1. bamboo shoot (shredded)
2. cups bean sprouts

2 cups spinach in
1 inch lengths

1. teaspoonful cornflour
2. teaspoonfuls soya sauce

Method:

Add the salt and ½ teaspoonful cornflour to the chicken and mix well. Put ¼ cup of lard in a pan. When hot, fry the onion just a little. Add the mushrooms, bamboo-shoot, bean sprouts, spinach, and 1 tea-spoonful soya sauce, and fry together for 3 minutes. Turn out on to a plate. Place

1. teaspoonful Chinese wine

¼ teaspoonful salt

½ cup lard, ¼ cup stock a little more lard in the pan, then fry the chicken meat with 1 teaspoonful of wine, and 1 teaspoonful of soya sauce. Mix well, then add the other ingredients with  ½  teaspoonful cornflour stirred with stock or water. The above is to be used as filling.

Wrapping for spring rolls:

Take 2 cups of flour, add cold water gradu­ally and mix until the resulting dough is of the consistency of marsh-mallow, then let it stand for 10 minutes before using. Take the mass in your hand, and by pres­sing it against a warm greasy frying pan with a flat surface, a thin sheet is left on it which resembles a sheet of rice-paper, about the size of the palm of the hand. Repeat the process until all the dough is used up. Into each piece put 2 teaspoon-fuls of the above filling.

Roll up lengthwise and seal the ends with cold water. Fry in deep fat till a golden brown.

SPRING ROLLS (Cha Ch'um Ch'uan

RAVIOLI (Hum T'um

RAVIOLI

(Hun T'un

Ingredients: for filling.
½ lb. chicken (minced)
1 small onion (finely chopped)
1 thin slice ginger
 1 teaspoonful salt
1 teaspoonful soya sauce
 1 teaspoonful sesamum oil
1 teaspoonful Chinese wine Mix the above ingredients thoroughly in a bowl.
Ingredients: for wrapping.

1. cup flour
2. eggs (small size)

Method:

Mix the ingredients well and knead into a dough. Sprinkle cornflour on rolling board, roll out till very thin about 20 inches wide, and then cut into strips about 2 1/2 inches in width. Place the strips one on top of the other, and cut them up into "isosceles trapezoids" thus.

On to each of these pieces of dough, place half teaspoonful of the filling towards the shorter side (S). Turn this side over the filling and roll halfway up towards the longer side (L). Double this over on it­self, and pinch the ends of the rolled up portion together, leaving the longer side free. The filling should be sufficient for 50 to 60 ravioli. Fry in deep fat until a golden brown.

PANCAKE ROLLS (Ho Yeh Ping

Ingredients for making the Pancakes:

2cups flour ¼ cup lard
1 cup boiling water.

Method:

Mix the flour with boiling water and knead into a soft dough. Shape the dough into a long sausage, then pinch off small pieces of uniform size. Roll each of these be­tween the palms of your hands, and press it flat. Take two of these and brush a little lard between them, and roll them out 5 inches in diameter. Fry them on both sides in a dry flat pan, then tear them apart, and they are ready for serving.

Ingredients for Filling:

½ lb. chicken (shredded) 1½ lb. bean sprouts, 1 stalk celery (shredded)
3  soaked mushrooms (shredded)
½ foreign onion (shredded)
 1 teaspoonful salt.
3 teaspoonfuls soya sauce
½ teaspoonful sugar
1/3 cup lard
½  teaspoonful cornflour.

Method:

Heat ¼ cup of the lard in a frying-pan.

Brown t?ie onion and add the bean sprouts, celery, mushrooms and the salt. Allow to cook for 2 mins, finally add the sugar and 4 teaspoonfuls of soya sauce. Turn out into a dish.

Mix chicken with cornflour and salt thorough­ly. Put the rest of .the lard in the pan. Fry the chicken and add 1 teaspoonful of soya sauce. Replace the bean sprouts mixture in the pan. Fry for 2 mins. Serve with the pancakes.

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