Chinese Egg Drop Soup

Ingredients :

2 eggs, beaten
½ tbsp sesame oil
5 tbsp wood ears, soaked
2 cups clear stock
50g hearts of chinese cabbages
2½ tbsp vegetable oil
¼ tsp MSG
salt to taste

Method :
Wash and chop the wood ears and cabbage hearts.
Heat 2½ tbsp of the vegetable oil in a pan.
Put the eggs and fry until browned on both sides.
Take out and cut into small pieces. Keep aside.
Pour the stock into the pan. Put the salt, wood ears, cabbage hearts, eggs, and MSG.
Keep it to boil for about 1 minute.
Put sesame oil and serve.

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Chinese Vegetables

Ingredients :

2 onions, quartered
500g broccoli
¼ cup oil
1 tbsp finely chopped fresh ginger
4 sticks celery, sliced
1 small bunch of Chinese cabbage
250g snow peas
¾ cup water
2 chicken stock cubes
8 spring onion, sliced

Method :
Separate onions into layers. Trim stalks from broccoli, cut stalks into sticks, cut broccoli tops into florets.
Heat oil in work or large frying pan, add onions, broccoli stalks and ginger; stir-fry 1 minute.
Add broccoli florets, celery, cabbage and snow peas, stir-fry 1 minute.
Stir in water and crumbled stock cubes, cover, simmer about 3 minutes or until vegetables are just tender, stirring occasionally.
Serve topped with sliced onion.

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Chicken In Garlic And Tomato Sauce

Ingredients

1/2 kg of Chicken
1 tsp salt
1 tsp garlic paste
1 cup of tomato sauce
Oil
4 whole red chillies
1 chopped onion
1 pinch of ajinomoto

Method:

Take 1 tbsp of oil in non stick kadai.
Fry the chopped onions and the whole red chillies until it becomes pink in colour.
Add the marinated chicken and fry for about 5 to 10 minutes.
Then add the tomato sauce in it and cook it in slow flame covered with lid.
Adding a pinch of ajino motto and simmer it for sometime.
Garnish it with chopped spring onions and coriander leaves.

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Asian Chicken Recipe

Ingredients -

4 Boneless Skinless Chicken Breast halves

2 tablespoons Butter


1 cup Teriyaki Sauce


1/2 cup Dry White Wine


1/2 cup Orange Marmalade


1 teaspoon Minced Garlic

Preparation:

In a large non-stick skillet, brown chicken on both sides in butter about 2 minutes. Combine the teriyaki sauce, wine, marmalade and garlic and pour over chicken. Bring to a boil, reduce heat, cover and simmer for 10-15 minutes or until no longer pink in the center.
Serves 4

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Asian Beef Salad

Ingredients:

12 oz flank marinating steak

2 tbsp fish sauce

2 tbsp lime, juice

2 tbsp Hoisin sauce

4 tsp minced ginger, root

1 tbsp dry sherry

1 clove garlic, minced

1/2 tsp Asian chili paste

1/2 tsp sesame oil

8 cup torn red leaf lettuce

2 cup snow peas

1 sweet red pepper, thinly, sliced

1/2 small English cucumber

1 cup beans, sprouts

1 tbsp balsamic vinegar

1/2 tsp granulated sugar

2 tbsp olive oil

Directions:

Place steak in large shallow dish. Whisk together fish sauce, lime juice, hoisin sauce, ginger, sherry, garlic, chili paste and sesame oil; pour over meat, turning to coat. Cover and refrigerate for at least 8 hours or for up to 24 hours.

Place lettuce in large salad bowl. In saucepan of boiling water, cook snow peas for 2 minutes or until tender-crisp. Drain and chill under cold running water; drain again and pat dry. Add to salad bowl. Add red pepper.

Slice cucumber in half lengthwise; slice thinly crosswise and add to bowl. Add bean sprouts. Reserving marinade, place flank steak on foil-lined baking sheet. Broil, 6 inches (15 cm) from heat, turning once, for about 10 minutes or until medium-rare. Transfer to cutting board and tent with foil; let stand for 5 minutes. Meanwhile, in small saucepan, bring reserved marinade to boil; boil gently for 5 minutes. Remove from heat. Whisk in vinegar and sugar; gradually whisk in olive oil. Let dressing cool slightly.

Slice meat diagonally across the grain into thin slices; add to salad bowl. Pour dressing over top; toss gently to coat lightly.

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Fried Rice Recipes

Fried rice is a popular component of Asian cuisine. It originated as a home dish from China around 4000 BC, generally made from cold leftover rice fried with other leftover ingredients. Later it became a more elaborate dish, made from fresh ingredients, and often served as the penultimate dish in Chinese banquets (just before dessert).
There are dozens of varieties of fried rice, each with their own specific list of ingredients. In Asia, the more famous varieties include Yangzhou and Fujian fried rice. In the West, Asian restaurants catering to non-Asian clientele have invented their own varieties of fried rice including egg fried rice, Singaporean (spicy) fried rice (which is actually not generally available in Singapore) and the ubiquitous 'special fried rice'.Ingredients used in fried rice are very varied. They include vegetables such as carrots, bean sprouts, celery, peas, and others, as well as meats such as chicken, pork, shrimp or spam, or possibly alternatives like tofu. Often cooked in a wok, it includes vegetable oil or animal fat to prevent sticking, as well as for flavor. Bits of egg provide color in many dishes. Chilli or chilli sauces often add a piquant touch to this dish or are offered in a small dish separate to the rice. Many cooks season the fried rice with black pepper. Soy sauce gives fried rice its brown color and salty taste. Often, onions and garlic add complexity and extra flavor. It is popularly eaten either as an accompaniment to another dish or, alternatively on its own as a course by itself.Popular garnishes include fried shallots, sprigs of parsley, carrots carved into intricate shapes or sliced chilli sprinkled on top of the heaped rice. Many foodstands found on the streets across Southeast Asia will serve fried rice on the spot expecting the customer to choose which garnishes to add.

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