Stir Fried Milk (Stire Frid Milkk) Recipe

Ingredients:
  • 3 1/2 oz(100g) shrimps, shelled
  • 2 tsp. (10g) Chinese ham, steamed and diced
  • 3 1/2 oz (100g) chicken livers, diced
  • 1 oz (25g) olive nuts, deep-fried
  • 11 egg whites

marinade:

  • 1/4 tsp. salt, or to taste
  • 1/2 egg white
  • 2 tbsp water chestnut flour (substitute cornstarch)
  • 1/4 tsp. salt, or to taste
  • 10 tbsp (150ml) vegetable oil for deep-frying
  • 1/4 tsp.cornstarch (Corn flour )
  • 14oz (400ml) milk
  • 1/4 tsp. baking soda
  • 1/4 tsp, MSG
Method:
  1. Beat 11 egg whites. Add salt and water chestnut flour into milk.
  2. Stir in egg white and mix well.
  3. Mix the shrimps with the marinade and let stand .
  4. Cook the chicken liver in boiling water until barely cooked, remove and drain.
  5. Heat 4 tbsp of the vegetable oil in a wok over medium heat to210oF (100oC), or until small bubbles appear around a piece of green scallion or ginger tossed into the oil.
  6. Add the shrimps and chicken liver, and fry just long enough to seal in the juices.
  7. Remove and drain well.
  8. Heat 6 tbsp oil in the wok over low heat to just warm.
  9. Gradually add the milk, stirring in only one direction until the milk thickens.
  10. Add the shrimps, chicken livers, and ham.
  11. Cook , stirring until the milk is cooked.
  12. Remove in a dish.
  13. Sprinkle with the deep-fried olive nuts, and serve.
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White Boield Pork with Mashed Garlic (Wite Boild Porkk with Mashd Garlik) Recipe

Ingredients:
  • 9 oz (250g) boneless pork or uncured ham
  • 1/4 tsp. sesame oil
  • 2 cups (500 ml) pork stock
  • 3 tbsp plus
  • 1 tsp.Soya sauce
  • 2 oz (50g) garlic, peeled and pounded to a paste
  • 1/4 tsp. chili(chilli) oil
Method:
  1. Wash the ham and boil in water to cover until done.
  2. Drain and cut into three strips.
  3. Soak them in the stock for 5 minutes to absorb the flavour, then cut the strips into thin slices.
  4. Mix the garlic with the sesame oil, adding enough water to make a paste.
  5. Blend the paste, with the Soya sauce and chili oil.
  6. Pour it over the pork, blend well, and serve.
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Five Spice Flavored Spare Ribs (Five_Spis Flavourd Spareribs)

Ingredients:
  • 1 lb. (500g) pork spareribs
  • 1 tbsp fresh ginger, chopped
  • 3 1/2 tbsp soy sauce
  • 1 tsp. rice wine
  • 2 cups vegetable oil for deep-frying
  • 3 fennel seeds
  • 2 1/2 tbsp white sugar
  • 5 tsp. rice vinegar
  • 1/4 tsp. brown sugar
  • 1 tsp. salt, or to taste
  • 1/2 oz (15g) scallions chopped

Method:

  1. Wash the spareribs and chop into 1 1/4-inch-long (33mm) pieces.
  2. Soak in cold water to cover for 5 minutes.
  3. Remove, drain, and marinate in a little soy sauce for 15 minutes.
  4. Drain, dry well, and rub with white sugar, and set aside.
  5. Heat the oil in a work to about 350oF(175oC), or until a piece of scallion green or ginger sizzles and moves around quickly when tossed into the oil.
  6. Add the spareribs and deep-fry until golden brown.
  7. Remove, drain, and set aside.
  8. Pour the oil out of the wok, leaving only enough to cover the bottom.
  9. Reheat the wok and add the scallions, ginger, and spareribs.
  10. Then add the rice wine, fennel seeds, brown sugar, vinegar and salt and the remaining soy sauce Stir-fry about 30 seconds.
  11. Turn the heat to low and simmer until the sauce thickens and the meat falls from the bones.
  12. Remove and serve.
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Crab Rangoon (Crab Meat Wraps) Recipe


Ingredients:

  • 8 ounces cream cheese
  • 8 ounces fresh crab meat or canned crab meat, drained and flaked
  • 1 tea spoon red onion, chopped
  • 1/2 tea spoon Lea & Perrins Worcestershire sauce (or other sauces)
  • 1/2 tea spoon light soy saucefreshly ground black pepper, to taste
  • 1 green onion, finely sliced
  • 1 large clove garlic smashed, peeled, and finely minced
  • 1 package won ton wrappers
  • 1 small bowl water
  • Oil for deep frying
Method:
  1. Combine the crab and the cream cheese.
  2. Mix in the remaining filling ingredients one at a time.
  3. On a flat surface, lay out a won ton wrapper in front of you so that it forms a diamond shape.
  4. Wet the edges of the won ton.
  5. Add about 1 teaspoon of filling to the middle, and spread it out toward the left and right points of the diamond so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying).
  6. Fold over the edges of the wrapper to make a triangle.
  7. Wet the edges with water and press together to seal.
  8. Keep the completed Crab Rangoon covered with a damp towel or paper towel to keep them from drying out while preparing the remainder.
  9. Heat wok and add oil for deep-frying. When oil is ready (the temperature should be between 360 - 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok.
  10. Deep-fry until they are golden brown, about 3 minutes, turning once.
  11. Remove with a slotted spoon and drain on paper towels.

Note:- (To make ahead of time, prepare the filling and stuff the won tons and freeze. Make sure the wontons are completed thawed before deep-frying).

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Egg Pancake (Eg Paankak) Recipe

Ingredients:
  • 3 eggs1 tsp. salt, or to taste
  • 1/2 tsp.scallions, chopped
  • 5 tsp. vegetable oil
Method:
  1. Beat the eggs in a bowl and add the scallions and salt, mixing well.
  2. Heat the oil in a wok over high heat until the surface ripples.
  3. Add the eggs and swirl the pan so the egg over the surface evenly.
  4. Turn the heat to low and low and cook until the bottom of the pancake is set and browned , turn and cook until browned on the other side.
  5. Remove and serve.
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Sweetened Dough Twists(Swetend Dogh Tvists) Recipe

Ingredients:
  • 4 1/2 cups (500 g) flour, sifted
  • 5 tbsp brown sugar
  • 2 eggs
  • 10 1/2 oz (300 ml) vegetable oil
Directions:
  1. Mix the flour with 9 oz (250 ml) of water to make a dough.
  2. Dissolve the sugar in a little water.
  3. Beat the eggs and mix with the sugar.
  4. Stir into dough. Knead the batter until smooth and elastic.
  5. Turn onto greased surface and roll into a long roll and cut into 10 round pieces.
  6. Roll each piece into a small strip.
  7. Fold each strip double and twist into an yarn-like stick.
  8. Heat the oil in a wok to about 230o(110o).
  9. Deep-fry the dough twists slowly until dark brown and crisp.
  10. Remove, drain well, and serve.
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