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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Steamed Egg Custard (Steemed Eg Castard) Recipe


Ingredients:

  • 3 eggs
  • 1 1/2 cups (350ml ) warm or cold water
  • 2 tsp so sauce
  • 1 tbsp dried shrimps
  • 1/4 tsp. salt, or to taste
  • 1/2 tsp.shredded
  • 1 tsp. sesame oil

Method:

  1. Soak the dried shrimps in warm water until soft.
  2. Drain and chop finely.
  3. Whisk together the eggs, soy sauce, salt, and sesame oil in a heat-proof bowl.
  4. Blend in the water.
  5. Place the bowl in a steamer and steam for 15 minutes .
  6. Remove , sprinkle with the shrimps and scallions, and serve.
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Creamy Curried Chicken (Creemy Currid Chikin) Recipe



Ingredients:
  • 1 1/2 lb. (750g) chicken, whole or pieces
  • 1 tbsp fresh ginger, chopped
  • 2 medium potatoes, about 9 oz (250g), peeled
  • 7 tbsp (100g) onions, chopped
  • 4 cups (1 litre) vegetable oil for deep-frying
  • 2 tbsp curry oil
  • 2 cups (500ml) chicken stock
  • 3 tbsp flour
  • 1 1/2 tsp. salt, or to taste
  • 2 1/2 fl oz coconut milk
  • 4 1/2 tsp. sugar
  • 3 1/2 fl oz (100 ml) milk
  • 3 dried hot red chili (chilli) peppers, seeded and chopped
  • 1/4 tsp.MSG (optional)

Method:

  1. Wash the chicken end chop into 1 1/2 inch (4cm) pieces. Roll-cut the potatoes into pieces the same size.
  2. Heat the oil in a wok to 350oF(180oC), or very hot. Add the chicken and deep-fry until cooked. Remove, drain, set aside. Deep-fry the potatoes until cooked through but not browned, remove, drain well, and set aside. Pour the hot oil out of the wok leaving only enough to cover the bottom. Add the rice wine, chicken stock, salt, sugar, MSG (optional), potatoes and chicken and let come to a boil.
  3. In the meantime, heat 5 oz (150ml) of oil in another wok, and add the hot chili peppers, ginger, onion, and curry oil. Stir-fry until fragrant, then pour into the other wok.
  4. Put the potato and chicken pieces in a large heat-proof bowl, cover with the stock, and place in a steamer to steam until the chicken is very tender.
  5. Heat 1 tbsp oil in the wok and stir in the flour to make a paste, taking care not to burn it.
  6. Place the potatoes in a serving dish. Arrange the chicken pieces on top. Strain the stock and discard the solids. Add the coconut milk and milk to the stock. Add the flour paste to the stock and simmer, stirring until thickened and the flour loses its raw taste. Pour over chicken and serve.
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Chicken with Broccoli (Chikin with Brokoli) Recipe

Ingredients:
  • 2 whole chicken breasts
  • 1 large head or 2 small heads broccoli
  • 1 tsp salt
  • 2 tsp sherry
  • 2 tsp corn flour
  • 1 cup good chicken stock
  • 1 tbsp olive oil
  • grated fresh to taste.
  • Ginger I use about 2 tbsp (keep fresh ginger in the freezer, and when required grate it straight from freezer)
  • 1/2 cup cashew nuts or blanched almonds
  • Crisp Fried Rice noodles or Orgran Rice Pasta

Method:

  1. Cook noodles or pasta.
  2. Skin the chicken, cut into pieces.
  3. Wash broccoli and break into small stalks.
  4. Combine salt, browning, and sherry in a bowl, mix well.
  5. Heat oil in wok, add ginger, stir fry 1 minute.
  6. Add chicken, stir fry 1 minute.
  7. Add sauce mixture and broccoli, bring to boil, stirring, reduce heat, cover and simmer 3-4 minutes, adding more stock if necessary.
  8. Add nuts, serve on noodles or pasta.
  9. Serve to 4 persons
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