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MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: A 4 & 20 Meat Pie Categories: Australian, Beef Servings: 12 MMMMM-------------------------------BASE------------------------------------ 8 oz Flour 1/2 ts Salt 1/4 pt Water 2 oz Beef drippings MMMMM-------------------------------TOP------------------------------------ 12 oz Puff pastry Beaten egg for glaze MMMMM-----------------------------FILLING---------------------------------- 1 lb Minced beef 1 "cube" beef stock 1 ts Salt Pepper to taste 1/2 pt Water 1 pn Nutmeg 3 tb Flour Brown food coloring Mix all base ingredients thoroughly. Roll out to about 1/8" thickness. Roll out puff pastry to 1/4" thickness. Saute the beef. Dissolve the stock cube in the water, add to beef. Season to taste. Sprinkle with flour and cook till flour is browned and incorporated well. Adjust seasoning and coloring to taste. Make pies by putting scoops of about 1/4 cup on the base crust. Egg glaze around the filling and top with the puff pastry, using the egg glaze as a "glue" (try not to leave large air pockets). Cut around the filling, creating individual pies. Brush the top with more egg glaze for color and bake at 350 degrees till puffed and browned. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: A Fancy Curry Powder Categories: Indian, Condiment Servings: 1 2 1/2 ts Fenugreek 1 ts (about 20 pods) cardamom Seeds (cracked with a Cleaver to release seeds) 3 tb Coriander seeds 1 tb Cumin seeds 1 tb Mustard seeds 6 Cloves, whole 1 3 in cinnamon stick, thin And broken into pieces 1/4 ts Ground mace 1/4 ts Nutmeg, grated 1 Big pinch cayenne 2 tb Turmeric, ground Hot pepper, toasted and Dried (to taste) Preheat oven to 225 degree F. In a small pan, combine fenugreek, cardamom, coriander, cumin and mustard seeds, cloves, and broken cinnamon stick. Bake for 15 minutes, shaking the pan a few times. Let cool. In bowl, combine the toasted spices with the mace, nutmeg, cayenne, tumeric and peppers. Place in a spice mill and grind to a powder. Store in an airtight container. Makes a 1/2 cup of curry powder. Recipe: Chuck Ozburn in Pok, New York MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Aam Lhassi Categories: Indian, Beverages Servings: 4 1 c Diced fresh mango 1/2 c Chilled orange juice 3 tb Clear honey 2 c Rich milk, chilled 1 pn Garden rose petals, optional Combine mango, orange juice & sweetener in food processor. Blend for 1 1/2 minutes. Pour milk into processor & process till it has expanded & become frothy. Add the mango puree. Process for about 1 minute. Pour into chilled glasses. Garnish with the rose petals if so desired. Serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Adrak Categories: Indian, Soups, Vegetarian Servings: 4 2 tb Grated fresh ginger 4 c Stock or water 3/4 ts Salt 1 tb Cumin seeds, toasted 1/2 ts Black pepper Juice of one lemon Fresh coriander leaves Put grated ginger & stock into a pot & bring to a boil. Simmer 30 minutes till the water has reduced by half. Add salt, cumin & pepper. Simmer for another 2 minutes. Squeeze in lemon juice & garnish with coriander. Excellent as a cold remedy & as a starter to an Indian meal. Bruce Cost, "Ginger East to West" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Afghan Chicken Categories: Afghan, Chicken Servings: 6 Stephen Ceideburg 2 lg Doves garlic 1/2 ts Salt 2 c Plain, whole-milk yogurt Juice and pulp of 1 large -lemon, 3 to 4 tablespoons 1/2 ts Cracked black pepper 2 lg Whole chicken breasts, about -2 pounds Long, slow marinating in garlicky yogurt tenderizes, moistens and adds deep flavor, so you end up with skinless grilled chicken that's as delicious as it is nutritionally correct. Serve with soft pita or Arab flatbread and fresh yogurt. Put the salt in a wide, shallow non-reactive bowl with the garlic and mash them together until you have paste. Add yogurt, lemon and pepper. Skin the chicken breasts, remove all visible fat and separate the halves. Bend each backward to break the bones so the pieces win lie flat. Add to the yogurt and turn so all surfaces are well-coated. Cover the bowl tightly and refrigerate. Allow to marinate at least overnight, up to a day and a half. Turn when you think of it. To cook, remove breasts from marinade and wipe off all but a thin film. Broil or grill about 6 inches from the heat for 6 to 8 minutes a side, or until thoroughly cooked. Meat will brown somewhat but should not char. Serve at once. From the San Francisco Examiner, 6/2/93. Posted by Stephen Ceideburg MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ajam Goreng Djawa (Fried Chicken with Spices) Categories: Indonesian, Chicken Servings: 6 1 Chicken, Frying, Cut Up 2 Chilies, Split 1 sm Onion, sliced 2 tb Coriander Seed, Ground 1 tb Caraway Seed, Ground 1 tb Turmeric Salt 2 tb Tamarind Juice 2 tb Brown Sugar 1 c Coconut Milk Oil Put chicken in a pan with all the ingredients except the oil. Bring to boil then reduce heat and simmer for 20 min. or until liquid has been absorbed. Heat oil and deep fry chicken until golden brown. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Almond Chicken Categories: Chinese, Chicken Servings: 4 1 1/2 c Water 4 tb Dry sherry, or rice wine 4 ts Soy sauce 1 ts Instant chicken bouillon 4 Whole chicken breasts 1 Egg white 1/2 ts Salt 1 lg Carrot 6 Green onions 3 Stalks celery 8 Fresh mushrooms, sliced 3 c Vegetable oil 1/2 c Blanched whole almonds (about 3 ounces) 1 ts Grated, fresh ginger root 1/2 Drained, sliced bamboo shoos 1. Combine water, 2 tablespoons of the sherry, 1 1/2 tablespoons of the cornstarch, the soy sauce and bouillon in small saucepan. Cook and stir over medium heat until mixture boils and thickens, about 5 minutes. Keep warm. 2. Remove skin and bones from chicken. Cut chicken into 1 inch pieces. Combine remaining 2 tablespoons sherry, 1 tablespoon cornstarch, egg white and salt. Mix in chicken pieces. 3. Pare carrot and dice. Cut onions into 1-inch pieces. Cut celery diagonally into 1/2-inch slices. 4. Heat oil in wok over high heat until it reaches 375 degrees F. Add chicken pieces, one at a time, to hot oil (cook only 1/3 of the pieces at a time). Cook until light brown, 3 to 5 minutes. Drain on absorbent paper. Repeat with remaining chicken. 5. Remove all but 2 tablespoons oil from wok. Stir-fry almonds in the oil until golden, about 2 minutes. Drain. 6. Add carrot and ginger to wok. Stir-fry 1 minute. Add all remaining vegetables. Stir-fry until crisp-tender, about 3 minutes. Mix in chicken, almonds and sauce. Stir-fry until hot. SOURCE: Chinese Cooking Class Cookbook by editors of Consumer Guide. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Almond Float with Mandarin Oranges Categories: Chinese, Desserts Servings: 4 1 1/4 c Boiling water 1/2 c Agar-agar, cut in pieces 1 c Evaporated milk 1/3 c Sugar 1 tb Almond extract 2 c Hot water 1 c Mandarin oranges A light, sweet, gelatinous pudding of very delicate texture, totally unlike a typical gelatin dessert - Jello it is not. Have large cooled bowl or (preferably) 9" x 9" glass dish ready for gelatin mixture. Add agar-agar to boiling water and stir until thoroughly dissolved. (Watch for burning on bottom.) At this stage, agar-agar will impart noticeable odor, but it does not carry through to finished dish. Add evaporated milk and sugar; bring back to boil and boil for 1 minute, stirring constantly. Add almond extract. Slowly add hot water, continuing to stir until sugar is completely dissolved. As soon as mixture returns to boil, turn off heat. Pour mixture into bowl for setting. When it has cooled slightly, cover and refrigerate for at least 2 hours. Turn jellied mixture out onto flat plate, then cut it in 1" squares. Place squares in individ- ual serving bowls with Mandarin orange wedges and their juice. Cover and return to refrigerator until ready to serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Aloo Ko Achar (Potato Salad) Categories: Nepal, Salads Servings: 6 1 lb Potatoes, small size if -possible 4 Jalapeno peppers, optional, -Seeded & sliced into long -strips 1 Lime, juice of Salt to taste 1/4 c Sesame seeds, roasted, - ground, optional 1 ts Tumeric powder 1 ts Cumin seeds 2 To 3 Chilies, whole, dried 3 ts Corn oil, or mustard oil -mustard gives best flavor 1/2 c Water 1/2 c Coriander, fresh, chopped Boil potatoes in jackets. When done, peel & cut into small pieces. In a suitable bowl, combine potatoes, tumeric, salt, ground sesame seeds, lime juice, half of the green coriander and water and mix thoroughly. In a small pan heat mustard oil until hot; add cumin seeds and red chilies. Fry them until brown and then add jalepeno pepper. Let it cook a minute or so. Pour it over potatoes in the bowl and mix them thoroughly; garnish with remaining green coriander leaves. SERVES: 6-8 SOURCE: Bhadrika Sharma, Bramalea, Ontario in _Ethnic Eating: The Canadian Scene Cookbook_ (Canadian Scene is a news and information service for Canada's ethnic media). posted by Anne MacLellan MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Aloo Mattar Rasedaar Categories: Indian, Vegetarian Servings: 4 5 tb Ghee 2 Garlic Cloves, Chopped 2 Whole Cloves 2 Bay Leaves 1 Cinnamon Stick (1") 1 ts Garam Masala 1 ts Chili Powder 1/2 ts Tumeric 1/2 ts Coriander 2 Tomatoes, Quartered Salt To Taste 2 md Potatoes Cut Into Bite Sized Pieces 1/2 c Green Peas 1 1/4 c Warm Water Heat the ghee in a pot & saute the onion & garlic over medium heat till golden. Add cloves, bay leaves & cinnamon stick. Stir fry for 2 minutes. Add garam masala, chili powder, tumeric, coiander, tomatoes, salt & mix well. Add potatoes & peas. Pour in water & bring to a boil. Lower heat, cover pot & simmer for 15 minutes. Serve hot. Courtesy of Mark Satterly MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Alu Matar (Potatoes and Peas in Onion-Tomato Sauce) Categories: Indian, Potatoes Servings: 4 1 1/2 lb Small Potatoes 2 md Onions 3 Garlic cloves 1 Ginger, fresh 1/2" piece 3 tb Vegetable oil 1 pn Asafoetida, crushed, opt 1/2 ts Cumin seeds Salt, to taste 1/4 ts Cayenne pepper 1/2 ts Tumeric, ground 2 lg Tomatoes, chopped coarsely 1 c Peas 1/4 c Water 1/2 ts Garam masala "One of the better known dishes of Uttar Pradesh cuisine, this is a favorite at occasions ranging from a wedding buffet to a family picnic. It goes exceptionally well with Deep Fried Wheat Bread, a raita and Pumpkin with Onions and Fenugreek." Cook the potatoes until tender. Peel and set aside. In the container of a blender or food processor, mince together the onions, garlic and ginger. In a large heavy-bottomed skillet over medium heat, warm the oil. Add the asafoetida (if used) and cumin. When spices darken (1 to 2 seconds) add the minced onion mixture and saute until browned (about 12 minutes). Add the salt, cayenne, tumeric and tomatoes and cook until they soften (about 5 minutes). add the peas and water; reduce the heat to low, cover and cook for 5 minutes. Halve the cooked potatoes if they seem too large. Add them to the pan and cook covered for another 5 minutes. Mix in the garam masala just before serving. SERVES: 4 with other dishes Source: _From Bengal to Punjab: The Cuisines of India_ by Smita Chandra posted by Anne MacLellan MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Amehnat (Country Style Beef) Categories: Burma, Beef Servings: 4 1/2 c Onion, chopped fine 1 lg Garlic clove, chopped fine 1/2 Inch fresh ginger, chopped -fine 1 ts Dried hot red chili flakes 1/2 ts Salt 2 ts Fish sauce (nam pya ye) 1/4 ts Ground turmeric 1 tb Corn or peanut oil 1 lb Boneless beef chuck, cut -into 2-inch cubes 1 c Water 1 Stalk lemongrass, cut into 4 -pieces, lightly pounded 1 ts Tamarind paste, dissolved in 2 tb Water, and strained through - a metal seive This dish is known as a 'slow cook' and is prepared over wood fires in the villages. Keeping the pan covered and simmering slowly ensures that the flavors are sealed in. It is a typical method of village cooking. Marinade: 1. Mix the marinade ingredients together; pour over been, and marinate for 15 minutes. 2. Put the beef and marinade in a pan, add the water and lemongrass, and stir to mix. Bring to a boil, cover, and simmer over low heat for about 1 1/2 hours. Do not uncover the pan until beef is almost tender. Shake the pan once or twice during this time. 3. When the beef is tender, add the tamarind liquid; adjust the salt if necessary. Cook the beef for 5 minutes more. Serve warm with rice and other dishes. From: THE BURMESE KITCHEN by Copeland Marks and Aung Thein, Evans and Company, Inc., New York. 1987. ISBN 0-87131-524-6 Posted by: Karin Brewer, Cooking Echo, 9/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Anchovy Spread Categories: Indonesian, Seafood Servings: 6 2 oz Anchovy fillets, drained 1 tb Milk 2 tb Butter, softened 1 oz Bel Paese cheese 1 ts Lemon juice 3 pn Cayenne pepper 3 pn Ground nutmeg 1/4 ts Hot pepper sauce 2 ts Capers, drained, finely -chopped Hot toast strips Radish slices Watercress sprigs Put anchovies into a bowl with milk. Let soak 30 minutes. Drain well, then pat anchovies dry with paper towels. Chop anchovies finely and put into a bowl with butter and cheese; mix well. Add lemon juice, cayenne, nutmeg and hot-pepper sauce. In a blender or food processor, process to a smooth puree scraping mixture from sides of bowl occasionally. Add capers and mix well. Spread thinly on toast. Garnish with radish slices and watercress. NOTE: This mixture will keep in refrigerator for up to 5 days. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Anzac Biscuits Categories: Australian, Breads Servings: 6 1 c Rolled oats 1 c Plain flour 1 c Sugar 3/4 c Coconut 1/4 lb Butter 1 tb Golden syrup 1 ts Bicarbonate of soda 2 tb Boiling water (Interesting that butter is always given as a weight in grams in my copy but everything else is given in cups, tablepsoons or teaspoons). Perhaps they publish nonmetric measures for cookbooks distributed in North America. It makes it very confusing (see the conversion table I quote to Vince from the back of this book). It would be MUCH easier if metric were used (I even have a measuring cups that will measure decilitres as used in Europe, they aren't used here in Canada.) Maybe somebody who lives in Sydney could get ahold of the magazine and clear up this confusion. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Apple and Pork Curry Categories: Chinese, Pork Servings: 4 2 tb Olive Oil 4 Boneless Pork Chops, Trimmed 1 Small Onion, Sliced Thin 1 Clove Of Garlic, Minced 1 Tart Cooking Apple 1 Small Sweet Red Pepper 1/2 c Chicken Stock 1 ts Cornstarch 1 ts Curry Powder 1/2 ts Ground Cumin 1/2 ts Cinnamon Salt Freshly Ground Black Pepper Chopped Parsley Or Coriander * The cooking apple should be peeled and sliced, the pepper should be cut into thin strips. ~------------------------------------------------------------------------- In a heavy frypan, heat oil over medium-high heat. Cook pork chops until browned on both sides and almost cooked through. Remove from pan and set aside. Over medium heat, cook the onion, garlic, apple and red pepper strips for 2 minutes or until softened. Blend chicken stock with cornstarch; add to pan along with curry powder, cumin and cinnamon. Cook for 1 or 2 minutes until slightly reduced and thickened. Return pork chops to frypan; adjust seasoning with salt and pepper. Cook for 1 or 2 minutes or until heated through. Serve pork chops with sauce and sprinkle with fresh chopped parsley or coriander. Serve with quick-cooking couscous flavoured with chopped green onions and raisins. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Aromatic Broth with Vegetable Slivers Categories: Thai, Soups Servings: 4 1 Stalk Lemon Grass 4 c Cubed Chicken Meat Chicken Or Fish Stock 1/2 c Sliced Cilantro Leaves 1 Serrano Or Jalapeno Chili 1/2 ts Grated Lime Zest Lime Juice To Taste 1 1/2 tb Salt Pepper To Taste 3 oz Snow Peas 1 md Carrot, Peeled 4 md Radishes Green Part of 1 Scallion 2 tb Whole Cilantro Leaves 1. Cut lemon grass in 2-inch pieces; bruise lightly. Combine with stock, cilantro stems, chili, and lime zest in sauce pan. Simmer, covered, 15 minutes (halfway through, taste and remove hot pepper, if desired, or leave in longer for more heat). 2. Strain. (Solids can be re-used with more cilantro to flavor another batch of broth.) Add lime juice, salt and pepper. 3. Cut snow peas in thin diagonal strips. With vegetable peeler shave 2 inch ribbons of carrot. Thinly slice radishes and scallion. 4. Bring soup to a boil: stir in snow peas and carrots and boil until just tender --about 1 1/2 minutes. Stir in radishes, scallion, and cilantro; bring to a boil. Serve at once. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Aromatic Duck Categories: Chinese, Poultry Servings: 4 1 Duckling 2 ts Peppercorns 1 ts Thyme, whole dried 2 Bay leaf; crumbled 6 Cloves 1 tb Kosher salt 1 tb Sugar, brown 1 tb Brandy 1 Garlic clove 5 Red cabbage leaves Cut off the wingtips from the duck and wrap them up with the giblets for making stock. Pull out and discard any loose interior fat. Rinse the duck inside and out and pat dry, inside and out. Mix together in a spice mill or mortar the peppercorns, thyme, bay leaves, cloves and salt. Grind to a fine texture. Combine in a small dish with the brown sugar and brandy. Place the duck in a heavy plastic bag that fits snugly. Rub half the spice mixture inside the duck and the remaining half over the outside. Place the garlic in the duck's cavity. Close the bag tightly and refrigerate 24 hours, rubbing the surface and squeezing in the spices occasionally. Remove the duck from the bag and gently pat it dry. Set it on a cake rack over a plate and return it, uncovered, to the refrigerator for another 24 hours or so, turning it once. Pat the duck to dry it thoroughly (if not already dry) and let it come to room temperature (at least two hours). Preheat the oven to 300. Using a large needle and white cotton thread, sew closed the neck and tail openings. Place the duck on its side on a rack set in a roasting pan. Roast the duck for 45 minutes. With the needle, prick the fatty parts on the upper side; do not prick deeply enough to pierce the flesh. Grab the duck by the legs and turn it over onto the other side. Increase the oven temperature to 350 and roast 30 minutes. Price the fatty parts on the upturned side and then turn the duck onto its breast. Increase the heat to 400 and roast about 30 minutes longer, or until the duck is deeply browned and most of the fat has melted away. Remove from the oven and let cool 1 to 3 hours before serving. To serve: Using a heavy cleaver or poultry shears, cut through flesh and bone of the duck carefully to make about 12 to 14 serving pieces, keeping the skin neatly intact on each piece. Spread the cabbage leaves over a platter, shallow basket or wooden bowl and arrange the duck on them. If the duck is to be served hot, arrange the cut pieces in a pan in a single layer, cut side down, and roast in a preheated 350 oven 15 minutes. Food & Wine magazine MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Asian Crepinettes Categories: Vietnamese, Lamb Servings: 8 1 lb Ground Lamb 4 tb Fresh Asian or reg. Basil - (finely chopped) 3 tb Minced Fresh Coriander 1 tb Finely chopped Ginger 2 ts Finely chopped Garlic 1 ts Salt 2 ts Sichuan Peppercorns - roasted and ground 2 ts Coarse. chopped dried chiles 1 tb Light soy sauce 1 tb Dark soy sauce 2 tb Rice wine or dry sherry 2 ts Chinese sesame oil 1/2 lb Caul fat or crepinette This is an Asian twist on a French appetizer. Caul fat can be ordered from your local butcher. SOAK THE CAUL FAT in a bowl of cold water; this will allow the caul fat to unravel easily. In a medium-sized bowl, mix the ground lamb with all the ingredients except the caul fat. Cut the caul fat into 20 (5-inch) squares. Lay out a square of caul fat and place several tablespoons of lamb mixture onto one end. Fold the sides in to form a package. Repeat until you have used up all the lamb. Recipe can be done ahead to this point and refrigerated. Wrap the crepinettes well in plastic wrap and refrigerate. Approximately 40 minutes before you are ready to cook, make a charcoal fire and, when the coals are ash white, grill the crepinettes for about 8 minutes on each side, or until they are done (firm to the touch). KEN HOM - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Asian Hot-Que Grill Sauce for Chicken, Beef or Pork Categories: Chinese, Condiment Servings: 1 Stephen Ceideburg 2 tb Brown sugar 2 tb Red wine vinegar 1 c Ketchup 1/2 To 1 teaspoon Chinese hot -mustard 1 lg Garlic clove, minced 1 tb Soy sauce 1 To 3 teaspoons Asian chile -paste with garlic Combine all ingredients except chile paste in a small saucepan. Bring to a boil, then turn off heat. Stir in chile paste. Makes 1 1/4 cups. To use: Brush on chicken, beef or pork while grilling. Posted by Stephen Ceideburg MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Asian Marinated Eggplant Categories: Chinese, Vegetables Servings: 6 1/4 c Tamari 2 tb Loosely packed cilantro -(coriander or chinese Parsley) leaves 1 tb Rice wine vinegar 1 ts Toasted sesame oil 1 1/2 Med. cloves garlic, smashed -and peeled 3/8 oz Peeled fresh ginger (1 by -1/4 piece cut Crosswise into 1/4 inch -slices 4 md Sized (2 oz. each) Chinese -eggplants * * (here they call them Japanese - the small skinny light purple or lavender ones) Combine all ingredients EXCEPT EGGPLANT in a blender or processor. Process until smooth. Prick th eggplants several times with a fork and pull off the leaves. Cut in half lengthwise. On the open side of each half make three deep diagonal slashes in each direction. Place eggplants skin side down in a 13x9x2 oval dish. Spoon 1 1/2 teaspoons of the marinade over each eggplant half. Rub into flesh so that it runs into the cuts. Turn eggplants skin side up. Pour remaining marinade into the dish. Let stand 45 minutes. Turn eggplants skin side down. Cover tightly with microwave plastic wrap. Cook at high power for 10 minutes. Prick plastic to release steam. Remove, uncover, spoon sauce over eggplants. Serve as side dish. Recommended with grilled fish steak or chicken breast (of course I'd baste that with a soy based marinade). I may try this over a wok steamer rather than in the microwave. WHICH REMINDS ME: Stephen, I love a dish which I have seen referred to as Yu Shaing Eggplant. Based on a Yu Shaing sauce. Which is, to some extent, translated as fish sauce (I know the yu or ju is fish) not made from it but to go with it, I gather. It is certainly not nuoc mam but I don't know if it contains it. It is rather hot and by flavor I would guess it comes from the northern provinces - perhaps NE end of China. I have also had it with fresh pork strings. Glorious. Do you have any idea what it is or a recipe??? I have been unable to find it anywhere in my Chinese library. The restaurant where I eat it is not one to give recipes or ingredients to non-Chinese (if they'd give it to the Chinese. The place is popular with the newer Chinese community here. (The old timers are all Cantonese and so well integrated that they probably consider red beans and rice their dish). MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Asian Porterhouse Categories: Chinese, Beef Servings: 4 2 lg Porterhouse steaks - about 1-to-1 1/4-lb each Freshly ground black pepper MMMMM-----------------------------MARINADE---------------------------------- 1 tb Dark soy sauce 2 tb Light soy sauce 2 tb Oyster sauce 1 tb Chili bean sauce or paste 1 tb Sugar 1 tb Fish sauce 1 tb Rice wine 2 ts Sesame oil BRING THE STEAKS to room temperature. Sprinkle with the freshly ground black pepper. In a medium-sized bowl, mix all the marinade ingredients together and spread this evenly over each side of the steaks. Allow to sit and marinate at room temperature for at least 1 hour. Approximately 40 minutes before you are ready to cook, make a charcoal fire and, when the coals are ash white, grill the steaks on each side for about 5-to-10 minutes, depending on their thickness and your taste. KEN HOM - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Asian Vegetable Sauce Categories: Chinese, Sauces Servings: 4 1 tb Sesame oil or chili oil 2 Cloves garlic, minced 1 tb Grated fresh ginger root 1 ts Cornstarch 1/4 c Coy sauce 2 tb Orange juice 1 tb Rice or white vinegar 1 tb Sherry, sake or mirin 1/4 lb Snow peas, ends trimmed 1/4 lb Fresh mushrooms, sliced 2 Carrots, peeled and thinly -sliced 1 lb Soba noodles, fettuccini or -ravioli, cooked according -to package This deep mahogany sauce with snow peas, mushrooms and carrots turns soba noodles, fettuccini or ravioli into a delicious Asian pasta primavera. Combine oil, garlic, and ginger root in 2 quart microwave safe casserole. Microwave, uncovered, on high for 45 seconds. Combine cornstarch with soy sauce in small bowl and stir until smooth. Add soy sauce mixture to garlic ginger, along with orange juice, vinegar and sherry. Mix well. Microwave, uncovered, on high until boiling and slightly thickened, 2-3 minutes, stirring after 1 minutes. Stir after cooking until sauce is smooth. Add snow peas, mushrooms and carrots. cover tightly with lid, or plastic wrap turned back slightly on one side. MIcrowave on high until vegetables are tender crisp, 33-4 minutes, stirring once. Serve over ot cooked noodles or ravioli. Origin: Newspaper article Shared by: Sharon Stevens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Asinan (Sweet and Sour Cucumber Salad) Categories: Indonesian, Salads Servings: 4 3 lg Cucumbers 1 md Onion 1 Thai Chile MMMMM-----------------------------DRESSING---------------------------------- 1/4 c Vinegar, White 1/4 c Oil 1/2 ts Salt 2 ts Sugar 1/2 ts Garlic Powder Peel and thinly slice the cucumbers. Slice the onion thinly. Seed and thinly slice the chile. Put the cucumber slices in a shallow bowl, arrange the onion slices on top and sprinkle with the chile slices. Combine all the ingredients with the dressing, mixing well. Taste and adjust seasoning with salt. Pour the dressing over the onions and cucumbers and refrigerate a few hours or overnight if possible to allow flavors to blend. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Asparagus Crab Soup - Sup Mang Tay Cua Categories: Vietnamese, Soups Servings: 6 2 1/2 qt Water 2 lb Pork bones 2 ts Salt 1 tb Fish sauce (nuoc mam) 1 ts Vegetable oil 1 Clove garlic, chopped 2 Shallots or white part of 2 -scallions, chopped 1/2 lb Crab meat, fresh, frozen, or -canned 1/4 ts Freshly ground black pepper 2 ts Cornstarch dissolved in 2 -tablespoons water 1 Egg 15 oz White asparagus, undrained 1/4 c Chopped fresh coriander -(Chinese parsley) 1/4 c Chopped scallion greens Bring water to a boil and put the pork bones in. Remove the scum, then cover and continue to boil the bones for 1 hour. Remove the bones from the stock and discard. Add the salt and the fish sauce to the stock. Heat the oil and add the chopped garlic and shallots; add the crab meat and fry for 5 minutes over high heat. Sprinkle with 1/8 teaspoon of black pepper, stirring constantly, then add the crab meat mixture to the soup and bring to a boil. Add the corn- starch-and-water mixture and stir for a few minutes. Break the egg open and drop it into the actively boiling soup while stirring. Cook, still stirring, for about 2 minutes, then drop in the asparagus, along with the liquid from the can and the rest of the black pepper. Continue to cook until the asparagus is heated through. Sprinkle the coriander and scallion green over the soup before serving. From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman, Barron's, 1979. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Asparagus and Crab Meat Soup - Mang Tay Nau Cua Categories: Vietnamese, Soups, Seafood Servings: 6 4 c Chicken broth 1 tb Plus 2 teaspoons nuoc mam -(Vietnamese fish sauce) 1/2 ts Sugar 1/4 ts Salt 1 tb Vegetable oil 6 Shallots, chopped 2 Garlic cloves, chopped 8 oz Fresh or canned lump crab -meat, picked over and -drained Freshly ground black pepper 2 tb Cornstarch or arrowroot, -mixed with 2 tablespoons -cold water 1 Egg, lightly beaten 15 oz White asparagus spears, cut -into 1-inch sections with -canning liquid reserved 1 tb Shredded coriander 1 Scallion, thinly sliced Combine the broth, 1 tablespoon of the fish sauce, the sugar and salt in a 3 quart soup pot. Bring to a boil. Reduce the heat and simmer. Meanwhile, heat the oil in a skillet. Add the shallots and garlic and stir-fry until aromatic. Add the crab meat, the remaining 2 teaspoons fish sauce and black pepper to taste. Stir-fry over high heat for 1 minute. Set aside. Bring the soup to a boil. Add the cornstarch mixture and stir gently until the soup thickens and is clear. While the soup is actively boiling, add the egg and stir gently. Continue to stir for about 1 minute. Add the crab meat mixture and asparagus with its canning liquid; cook gently until heated through. Transfer the soup to a heated tureen. Sprinkle on the coriander, scallion and freshly ground black pepper. From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori & Chang. 1989. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Asparagus and Beef with Black Beans Categories: Chinese, Beef Servings: 4 1 tb Salted preserved black beans 2 Garlic cloves, minced 2 sl Ginger (quarter-sized) - minced 1/2 lb Flank steak 1 sm Onion, sliced 1 lb Asparagus, cut into 1/2-in - thick diagonal pieces 3 tb Peanut oil 1/2 ts Salt 1 tb Dark soy sauce 1/2 c Chicken stock 2 ts Cornstarch, mixed with 1 tb Water 1/2 ts Sugar 1/2 tb Oyster sauce 1 ds Sesame oil Hot steamed rice MMMMM--------------------------BEEF MARINADE------------------------------- 1/2 ts Sugar 1 tb Rice wine or dry sherry 1/2 tb Soy sauce 1 ts Cornstarch 1/2 ts Sesame oil COVER THE BLACK BEANS with warm water for 5 minutes. Drain. Rinse thoroughly to remove salt. Put into a bowl with the garlic and ginger; mash into a paste and set aside. Slice the beef against the grain into 1/4-inch thick slices; toss with the beef marinade. Set aside for 10 minutes. Preheat a wok until hot. Add 2 tablespoons of the oil. Over high heat, add beef and stir-fry for a minute or until seared; remove and set aside. While wok is hot, add remaining oil, salt and reserved black-bean paste; stir-fry until fragrant, a few seconds. Toss in the onions, stir-fry for 10 seconds, then add the asparagus in 2-or-3 batches, seconds apart, making certain the wok is hot before adding the next batch. Toss and stir until asparagus are coated with the oil. Sprinkle with soy sauce, toss together, then pour in the stock and bring to a boil. If the asparagus needs more cooking, cover for a minute. Meanwhile, stir the cornstarch, water, sugar and oyster sauce into a smooth paste. When the asparagus is tender but still crisp, add the cornstarch liquid into the center of the wok. Immediately stir until thickened, about 10 seconds. Return the beef, add a dash of sesame oil; toss to mix. Serve hot over rice. JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Asparagus Salad with Pickled Red Ginger Categories: Chinese, Salads Servings: 4 12 Medium-size asparagus 4 Pieces pickled red ginger MMMMM-----------------------------DRESSING---------------------------------- 1 tb Thin soy sauce 1/4 ts Ginger juice 1 pn Sugar 1 tb Sesame oil Asparagus salad is typical of many Chinese vegetable salads, in that the vegetable is first steamed, then cooled, before slicing and dressing. Wash asparagus spears. Use sharp paring knife to peel off tough white skin on lower stem and cut off the very end. When steamer is hot, steam spears until barely cooked. They are overcooked when the color is olive. Remove from steamer, drain any water, and cool to room temperature. Meanwhile, mix dressing ingredients in small bowl. Slice pickled red ginger into thin slivers. About ten minutes before serving, slice spears on the bias into 2" segments. Place on serving dish, intermingled with pickled ginger. Pour dressing over asparagus, and let it permeate the salad. Serve at room temperature. This salad can also be served while asparagus is still warm, or it can be chilled. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Asparagus & Chicken in Black Bean Sauce Categories: Chinese, Chicken Servings: 6 2 Chicken thighs 12 md Asparagus spears 3 tb Peanut or corn oil MARINADE: 1 tb Dry sherry 1 ts Cornstarch 2 ts Thin soy sauce 1 pn Sugar SAUCE: 2 ts Fermented black beans 3 Cloves garlic, minced 1/2 ts Brown sugar 2 ts Black soy sauce 3/4 c Chicken stock Cornstarch paste as -thickener Marinating: With sharp paring knife, scrape chicken meat from thigh; slice into thin strips across the grain. (Breast meat is not preferred for this dish, as meat is too dry and spongy.) Combine sherry, soy, cornstarch and sugar in bowl; massage liquid into meat with your fingers. Marinate for 15 to 30 minutes. Preparation: Wash asparagus; peel tough white outer skin off ends; slice on diagonal in 2 1/2" sections. Rinse fermented black beans. In bowl, combine and mash black beans and garlic, brown sugar, black soy sauce and chicken stock; stir; reserve for 15 minutes. Stir-Frying: Add 2/3 of oil to hot wok; when oil is very hot, add chicken. Stir-fry for about 3 minutes on high heat - or until chicken begins to shrink and firm up. Remove chicken to holding bowl. Reheat wok to high, add remaining oil. When oil is hot, add black bean sauce. Stir-fry for 1 minute. Add asparagus; mix with sauce. Stir sauce with asparagus. When sauce boils, add cooked chicken; toss to combine. Dribble in a little cornstarch paste if needed; cornstarch in chicken marinade might be enough. Toss ingredients until very little liquid remains and is reduced to glaze. Dish is ready when asparagus brightens. If you still have too much liquid, remove ingredients, continue to reduce sauce, then return ingredients to coat them with sauce. Serve in individual portions. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Asparagus and Sesame Chicken Soup Categories: Chinese, Soups, Chicken Servings: 4 2 lb Chicken 3 tb Sesame oil 6 sl Ginger root 1/2 c Medium sherry 1/2 ts Salt 2 c Warm water 1 ts Sugar 1/2 c Button mushrooms, canned 8 Fresh asparagus spears This recipe was inspired by a memorable soup first tasted in Taipei. It has its origins in Fujian, only 125 miles from the Straits of Taiwan. Preparation: Rinse chicken, remove fat pockets, pat dry, and chop into bite-size pieces. NOTE: if tempted to use breast meat without bones, please don`t; bones add to body and flavor of soup. Peel and slice ginger root. Wash and cut asparagus into 2" sections. Braising: Heat wok to medium hot. Add sesame oil. Start braising chicken a few pieces at a time when oil begins to smell. Sesame oil will burn at lower temperature than other cooking oils, so avoid hot wok. After browning lightly, return chicken pieces to wok; add ginger slices, sherry and salt. When sherry boils, add water and sugar. Turn up heat, bring to boil, then reduce heat to simmer, cover and simmer for 30 minutes. Add mushrooms and asparagus, simmer for another 15 minutes. Transfer to covered soup tureen (or put plate on top of soup bowl), place in steamer on low, and hold until ready to serve. You can make this soup in large sauce pan, if wok is needed for some- thing else. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Asparagus with Cashews Categories: Chinese, Vegetables Servings: 6 1 1/2 lb Asparagus 2 tb Olive oil 2 ts Sesame oil 1 tb Fresh ginger root; fine chop 1/2 c Roasted cashews; Coarsely chopped 1 tb Soy sauce 1. Cut off the tough lower stems of the asparagus and discard. Cut each stalk diagonally into 3 or 3 pieces. 2. Heat the oils together in a wok over high heat. Add the ginger and stir-fry for one minute. 3. Add the asparagus and stir-fry until tender but still crisp...4 to 5 minutes. 4 Stir in the cashews and soy sauce. Serve immediately. SILVER PALATE GOOD TIMES COOKBOOK.. AUTHORS: Julee Rousso & Shiela Lukins; MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Asparagus with Black Bean Beef Categories: Chinese, Beef Servings: 4 1/2 lb Beef, sliced, marinated 1 lb Asparagus 1/4 ts Baking soda, dissolved in 2 teaspoons water 1 tb Chinese fermented black Beans, minced with: 4 Garlic cloves 1 ts Rice wine 2 ts Soy sauce Peanut oil MMMMM------------------------MARINADE FOR BEEF----------------------------- 1 ts Cornstarch 1 ts Soy sauce 1/2 ts Rice wine 1/2 ts Sugar 1/4 ts MSG (optional) 1/2 ts Salt MMMMM--------------------------GRAVY MIXTURE------------------------------- 1 ts Cornstarch 1/3 c Water Cut the beef when it is partially frozen, and cut it across the grain into thin slices. Stir baking soda solution into the beef (to help tenderize it). Stir in the marinade. Then stir in 1 tsp peanut oil and marinate the beef for one hour or more in the refrigerator. Heat 1 tablespoon peanut oil over high heat, add 1/2 teaspoon salt. Stir in asparagus. Add 1/4 cup water. Cover pan for 2 minutes, and do not lift lid. When done, remove to a platter. Over high heat, add 1 tablespoon of oil. Stir-fry the RINSED black beans and garlic mixture. Stir for a few seconds. Add the beef. Stir-fry quickly until barely. Do not overcook or the beef will become tough. Sizzle in 1 tablespoon of rice wine and 2 teaspoons of soy sauce. Stir in asparagus. Add gravy mixture. Stir until thickened. Serve hot. SOURCE: Stella Chan's Secrets in the Art of Chinese Cooking. Posted by Cate Vanicek MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Asparagus Soup (Nz) Categories: New zealand, Soups Servings: 4 1 lb Asparagus 4 c Milk 2 tb Butter 2 tb Flour 1/8 ts Pepper 1 ts Salt 1. Cut the tips off the asparagus 1 1/2 inches from the top and wash thoroughly. 2. Take the tips and cover in a pot with boiling water, cook until they are tender. Set the tips aside. 3. Use the same water and cook the rest of the asparagus the same way. When cooked the water can be poured out and the asparagus grated and added to the milk. 4. Melt the butter and mix with it the flour, salt and pepper. Then add the asparagus. Stir continually and bring to a boil. 5. Boil for 5 minutes. 6. Add the tips and serve. SOURCE: * Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd, PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY: Jim Bodle 4/92 1/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Assorted Vegetables in Clear Sauce Categories: Chinese, Vegetables Servings: 6 2 md Turnips 2 sm Carrots 4 Green onions 3 Fresh asparagus spears 1/2 c Button mushrooms 8 Baby sweet corn 8 Water chestnuts 1/2 ts Fresh ginger root 1 tb Tientsin vegetable 2 tb Peanut oil 2 c Chicken stock 1 ts Salt 1 pn Salt Cornstarch paste 1 tb Chicken fat 1/2 c Crab meat or shell shrimp PREPARATION: Peal turnips & carrots. Use melon scoop to cut turnips into large balls. Slice carrots 1/2" thick; then with paring knife, cut 4 evenly spaced notches into rim of each slice (don't cut into core). Carrots should look like little flowers. Parboil turnip & carrots in stock until barely tender. Remove from stock & plunge pieces into cold water; drain. Cut onions, asparagus & baby corn into 1 1/2" pieces. Mince together fresh ginger root & Tientsin preserved vegetable. In small pot or beaker on medium heat, render pieces of chicken fat. STIR FRYING: Add peanut oil to hot wok. When it begins to smoke, briskly fry crab meat or shrimp for 1 minute. Add asparagus, baby corn, mushrooms & water chestnuts, stir-frying until they are hot. Add ginger mixture, then onions. Stir-fry another 30 seconds. Add 1/ 2 stock, salt & sugar; bring to boil. Add turnips & carrots. Cover & reduce heat; simmer for 5 minutes. Uncover, push ingredients out of liquid, & dribble in cornstarch paste to thicken slightly. Stir liquid to prevent lumping while it thickens to a thick soup. Recombine, then mix in chicken oil. Remove to serving platter. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Atjar Tumis Djamur (Mushroom Pickles) Categories: Indonesian, Condiment Servings: 4 8 oz Mushroom, Fresh, Sliced 3 oz Shallots, Slivered 3 c Vinegar, White 1 ts Cumin Powder Heat vinegar and cumin in a non-aluminum pan until boiling. Simmer five minutes. Place mushrooms and shallots in a small pan (not aluminum) and cover with a saucer and weight to hold it down. Pour vinegar mixture over mushrooms to cover. Return pan to stove and bring to a simmer. Simmer 10 to 15 minutes or until mushrooms are just tender. Remove from heat and let mushrooms cool in the vinegar. Drain and refrigerate until ready to serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Aubergine with Pork and Prawns - Makhua Phao Song Kruang Categories: Thai, Pork, Seafood Servings: 6 Stephen Ceideburg 4 lg Aubergines (eggplants) 5 oz Pork, minced or ground 7 oz Prawns (shrimp), shelled 1/2 ts Pepper 3 Shallots, chopped 1 tb Oil 4 Cloves garlic, crushed 1 tb Vinegar 1 tb Fish sauce (Nam Pla) 2 tb Fermented soya beans 1 ts Sugar Red Bell Pepper Or: 3 Red Chines Cook the aubergines whole in a hot oven (230 degrees C/450 degrees F/Gas Mark 8) or barbecue them directly over strong heat until the skins are burnt. Toss the aubergines into cold water then peel and cut them into large pieces. Place the pieces in a serving dish. Mix the pork and prawns together. Add pepper to taste and put aside. Saute the shallots in the oil, Remove the shallots and drain them, using the oil remaining in the pan to saute the garlic. When the garlic is golden brown, add the pork and prawn mixture and saute for a few minutes over medium heat. Add the vinegar, fish sauce, soya beans and sugar and mix in well; cover and cook for a few minutes. Top the aubergine pieces with the pork and prawn mixture, and sprinkle with the sugar. From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987 Posted by Stephen Ceideburg MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Aubergine with Lentils - Phad Makhua Sai Thua Khiew Categories: Thai, Vegetables Servings: 6 Stephen Ceideburg 1/4 lb Lentils 1/2 ts Salt 8 oz Aubergine (eggplant) 4 Cloves garlic 1 Fresh chili 2 tb Vegetable oil 1 tb Fish sauce 4 tb Water 10 Mint leaves Cover the lentils with boiling water and leave for 2 hours. Drain, cover with fresh water, add salt, bring to the boil and cook, covered for 1/2 hour. Drain. Cut the aubergines lengthwise into 4 pieces and then cut these quarters into 5-cm (2-inch) pieces. Pound the garlic and chili together. Then fry them in the vegetable oil until golden. Add the lentils, fish sauce, aubergine pieces and water to the garlic and chili in the pan. Continue frying for 2-3 minutes until the aubergine is cooked. Add the mint leaves, turn the mixture just once with a spoon, and remove from the heat. From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987 Posted by Stephen Ceideburg MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Aubergine Fritters - Makhua Chub Khai Thord Categories: Thai, Vegetables Servings: 6 Stephen Ceideburg 2 Eggs, beaten Salt to taste 2 tb Milk 2 Aubergines (eggplants), -finely sliced Oil for deep frying Mix the eggs, salt and milk together to make a batter. Dip the aubergine slices into the batter and deep-fry the coated aubergine slices in the oil over moderate heat until evenly brown. From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987 Posted by Stephen Ceideburg MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Aubergine Relish - Sambal Terong Categories: Indonesian, Condiment Servings: 6 Stephen Ceideburg 2 sm Aubergines 1 lg Spanish onion 4 Cloves garlic 1 tb Vegetable oil 2 ts Chilli powder 1 sl Terasi 1 ts Brown sugar 2 lg Tomatoes This is a relish which can be used hot or cold. Slice the aubergine and sprinkle it with salt; leave to stand for half an hour, then rinse and dry. Cut up the tomatoes and remove the seeds. Crush the terasi and garlic together. Slice the onion thinly, and fry until slightly brown. Add the garlic and terasi, the sugar and the chilli powder. Put in the aubergine, and mix well. Add the tomatoes, cover the pan, and continue cooking gently for 5 minutes. Taste, and add salt if necessary. Then put the mixture into a pudding basin and steam it for 20 minutes. If you want this relish to be really hot--spicy hot--then take 4 green chillis, seed them and chop finely, and put them into the frying-pan at the same time as the onions. Alternatively, use dried red chillis: soak them for at least 15 minutes and put them into the mixture, whole, when everything goes into the basin for steaming. From "Indonesian Food and Cookery", Sri Owen, Prospect Books, London, 1986." ISBN 0-907325-29-7. Posted by Stephen Ceideburg MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Aussie Shrimp on the Barbie with Orange Ginger Sauce Categories: Australian, Seafood Servings: 6 12 Giant Prawns, shelled and -deveined (heads and tails -intact) 1/4 c Butter 1 c Orange juice (freshly -squeezed) 2 tb Sherry 1 ts Orange Zest (grated) 2 ea Green onions, tops and white -(minced) 1 ts Ginger root (freshly grated) Soak a dozen long wooden skewers in water for 30 minutes. Then push skewers through prawns, lengthwise, from head to tail with only 1 to a skewer. Combine all ingredients in saucepan and cook over medium to low heat, stirring, until butter is completely melted. Dip skewered prawns in the orange sauce and position on oiled grill rack about 4 inches above the coals. Baste liberally with sauce and grill for 2 minutes. Turn the prawn over and baste again, cooking for another 2 minutes. Smaller prawn will be done at this point, but continue basting and turning larger prawn until they are pink and cooked through. Remove from heat immediately when done, as they will get tough of overcooked. Use any remaining sauce for a dip for the prawns. From: The Register Guard, by Edythe Preet, a LA free lance writer. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Australian Outback Beer Sauce Categories: Australian, Sauces Servings: 6 1 lg Can Tomato Puree 6 tb Worcestershire sauce 12 oz Beer 1/4 c Cider Vinegar 1 ts Paprika 1 ts Salt 1/2 ts Black Pepper Combine all ingredients in saucepan. Simmer over low heat for about 30 minutes, stirring occasionally. From: The Register Guard, by Edythe Preet, (a LA free lance writer) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Authentic Fried Rice Categories: Chinese, Rice Servings: 4 2 oz Chinese barbecued pork 1/4 lb Fresh or frozen peas 2 tb Oil, preferably peanut 2 c Long-grain rice, steamed -and chilled 1 ts Salt 2 Eggs, beaten 4 oz Fresh bean sprouts MMMMM-----------------------------GARNISH---------------------------------- 2 tb Finely chopped scallions CUT THE PORK INTO FINE DICE. Blanch the peas in a saucepan of boiling water for about 5 minutes if they are fresh or 2 minutes if they are frozen. Drain them in a colander. Heat a wok or large skillet until it is hot. Then add the oil and wait until it is almost smoking. Add the cooked rice and stir-fry it for 1 minute, and then add the barbecued pork, peas and salt. Continue to stir-fry the mixture for 5 minutes over high heat. Next add the beaten eggs and bean sprouts and continue to stir-fry for 2 minutes or until the eggs have set. Turn the mixture onto a plate and garnish it with the scallions. Serve at once, or let it cool and serve as a cold rice salad. KEN HOM - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Authentic Sweet and Sour Pork Categories: Chinese, Pork Servings: 4 3/4 lb Lean boneless pork 1 tb Rice wine or dry sherry 1 tb Light soy sauce 1/2 ts Salt 1 sm Green bell pepper 1 sm Red bell pepper 1 Carrot 2 Scallions 1 Egg, beaten 2 tb Cornstarch 2 c Oil, preferably peanut 3 oz Canned leches, drained, or: 1 -fresh orange in segments MMMMM------------------------------SAUCE----------------------------------- 2/3 c Chicken stock 1 tb Light soy sauce 1/2 ts Salt 1 1/2 tb Chinese white rice vinegar -or cider vinegar 1 tb Sugar 1 tb Tomato paste 1 ts Cornstarch 1 ts Water CUT THE PORK INTO 1-INCH cubes. Put the cubes into a bowl together with the rice wine or sherry, 1 tablespoon of light soy sauce and 1/2 teaspoon salt, and marinate for 20 minutes. Meanwhile, cut the green and red peppers into 1-inch squares. Peel and cut the carrot and scallions into 1-inch chunks. Bring a pot of water to a boil and blanch the carrots in it for 4 minutes; drain and set aside. Mix the egg and cornstarch in a bowl until they are well blended into a batter. Lift the pork cubes out of the marinade, put them into the batter and coat each piece well. Heat the oil in a deep-fat fryer or large wok until it is almost smoking. Remove the pork pieces from the batter with a slotted spoon, and deep-fry them. Drain the deep-fried pork cubes on paper towels. Combine the chicken stock, soy sauce, salt, vinegar, sugar and tomato paste in a large saucepan. Bring it to a boil. Add vegetables (not the leches or oranges.) Stir well. In a small bowl, blend together the cornstarch and water. Stir this mixture into the sauce and bring it back to a boil. Turn the heat down to a simmer. Add the leches or oranges and pork cubes. Mix well, and then turn the mixture onto a deep platter. Serve at once. KEN HOM - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Awabi Sakami (Sweet Cooked Abalone) Categories: Japanese, Appetizers, Seafood Servings: 6 15 oz Abalone (canned) 2 1/2 tb Sake 2 1/2 ts Soya Sauce 1/4 pt Water 1 oz Sugar Empty the can of Abalone into a small saucepan and add water. Bring to boil, reduce heat and simmer uncovered for 10 minutes. Add Sake and Sugar and cook for another 5 minutes, stir in Soya sauce and continnue to cook for 2-3 more minutes. Cool to room temperature, cut the abalone into 1/2" thick slices and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ayam Goreng Jawa - Fried Chicken Javanese Style Categories: Indonesian, Chicken Servings: 6 3 1/2 lb Chicken, in pieces 5 Shallots, peeled and finely -sliced 4 Garlic Cloves, peeled and -finely sliced 2 ts Ground Coriander 1/2 ts Ground Cumin 1 pn Of Sereh powder * 1 pn Of Laos powder * 1 pn Of grated Nutmeg 1 sm Cinnamon stick 1 Bay Leaf 1 ts Brown Sugar Salt to taste 3 3/4 c Water Oil for deep-frying Put all the ingredients except Oil in a large heavy pan. Bring to a boil then lower the heat, cover, and simmer for about an hour, stirring occasionally Remove the chicken and leave to cool. Heat the Oil in a deep fryer to 350 deg. Fry the chicken a few pieces at a time for 10 minutes. Drain on paper towels. Serve hot. From "The Encyclopedia of Asian Cooking" Indonesian section by Sri Owen * Available at Asian markets and in the Asian section of some supermarkets. If you can't find them don't worry, the recipe will still work OK. The Javanese seem to like their chicken pretty well done and chewy. I prefer mine a little more tender and fry it for a bit less than ten minutes. It has been a while since I made this, but I believe about seven minutes is enough for me. This chicken is delicious and also good cold. Make lots of it. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ayam Petis (Indonesia) Categories: Indonesian, Chicken Servings: 6 3 tb Groundnut oil (or sunflower) 1 Big onion sliced into rings 1 md Chicken cut up 3 Cloves garlic 1 tb Shrimp paste 2 ts Sambal Ulek (see separate -recipe) 1/2 ts Tumeric 1 3/4 c Coconut milk (thin) 1 ts Brown sugar 2 tb Lemon juice 1/4 lb Peeled shrimp 1 tb Coriander 1. Dry the chicken. 2. Heat oil, stir fry the onion. 3. Add garlic, petis, sambal, tumeric, salt and pepper. Stir and then add chicken. 4. Stirring constantly, add the coconut milk. Bring to a boil, then reduce and simmer gently for 30 minutes. 5. Remove chicken, and leave sauce. Boil until it thickens. Then add sugar and lemon juice. 6. Add shrimp and cook for about 3-4 minutes... until cooked. 7. Present with chicken covered in sauce and decorate with coriander. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Baba Ghannuj (Eggplant Appetizer) Categories: Indian, Appetizers Servings: 1 1 lg Eggplant 1 Garlic clove, crushed 1 ts Salt 1/4 c Tahini (Sesame Seed Paste) 2 tb Water 1/4 c Lemon juice Lemon wedges Parsley Olive oil Set oven to 375F. Wash eggplant and remove stem. Pierce with a fork 4-6 times. Place in baking dish. Bake for 45 minutes or until tender. Remove from oven and run under cold water. Peel and mash; set aside. In serving bowl combine garlic, salt, and Tahini. Gradually add water and lemon juice, beating well. Fold in mashed eggplant. Garnish with lemon wedges, finely chopped parsley and a sprinkle of olive oil. Scoop up eggplant with pieces of Pita Bread to eat or serve as a side dish with any meal. Shared by Rita Taule MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Babi Ketjap (Pork in Soy Sauce) Categories: Indonesian, Pork Servings: 4 1 lb Pork Loin 1 lg Onion 3 Garlic Cloves 1 Thai Chile 1 Ginger, Fresh 4 tb Ketjap Manis 1/2 c Water Cook the meat in one piece in a covered pan in a moderate oven (350 F) until done. Remove from the oven and cool. When cool anough to handle, cut very fine (1/8" by 1/2"). Grind together the onion, garlic, ginger and pepper in a food pro- cessor. Fry in meat drippings until onion is golden (approximately 15 to 20 minutes). Add ketjap manis, water, and diced meat. Simmer about 20 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bahmi Goreng (Fried Noodles) Categories: Chinese, Pasta Servings: 6 300 g Chinese Noodles (Mie) 300 g Minced pork (you get to haul -out your two handed -processor again..:-) 200 g Sausages 50 g Peeled cooked shrimps (you -can make it all one meat) 50 g Ham 1 Onion 2 Garlic cloves or 2 teaspoons -garlic powder 100 g Bean sprouts (usually leave -these out) 100 g Green beans (snow peas are -preferred) 100 g Leeks (usually seen with -endive instead) 1 bn Celery Fresh chives Cooking oil or margarine 1 ts Ground ginger Salt 3/4 ts White pepper 1 tb Sweet soy sauce 1 Lemon (optional) Cook the noodles according to the directions on the pack. Cut the onions and garlic into fine pieces. Make little balls of the minced pork and fry this together with the sausages in a wok or wide frying pan. Then add the cooked noodles and stir-fry. Now add all the vegetables, soy sauce, shrimp, ham, and spices, add salt and pepper to taste and stir-fry till it is thoroughly hot. Serve on a plate. Add soy sauce, Sambel Oelek, or Sambal Manis to taste. Sambel Manis (dark hot condiment) is used more with these two than the soy based pork ones. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Baked Fish with Spices Categories: Indonesian, Seafood Servings: 2 2 Whitefish, whole (about - 300 g each) 1 Onion, chopped 1 Garlic clove, crushed 1 ts Fresh ginger, chopped ts Lemon rind, chopped 2 tb Tamarind sauce 1 tb Light soy sauce 1 tb Peanut oil 1. Place fish onto large pieces of foil. Make three deep incissions with sharp knife on each side of fish. 2. In a food processor, combine onion, garlic, ginger, lemon rind, tamarind sauce, light soy sauce and peanut oil, blend until the mixture is smooth. 3. Spread mixture on both sides and inside the fish. 4. Wrap foil around fish, secure firmly. Place fish in a baking dish, bake at 180 degrees C for 30 minutes, or until fish is just cooked. Source: Indonesian Cooking MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Baked Fish Steaks (Nz) Categories: New zealand, Seafood Servings: 4 6 Fish steaks, tamure -(snapper), or hapuka -(groper) 1/2 c Milk 1/2 ts Salt 1 c Dry breadcrumbs 2 oz Butter Watercress or parsley Sliced lemon 1. Lay the fish in a shallow dish. Pour the milk over the steaks and add salt and pepper. Leave to soak one hour. 2. Drain the milk away and sprinkle with breadcrumbs. 3. Lay the steaks in a buttered baking dish. Melt the butter and pour over the fish. 4. Bake in the oven for 30 minutes at 350 degrees. 5. Serve garnished with sliced lemon and sprinkled with watercress. SOURCE: Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd, PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY: Jim Bodle 3/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Baked Indian Pudding Categories: Indian, Desserts Servings: 8 1/2 c Yellow Cornmeal 4 c Hot Milk 1/2 c Maple Or Maple Flavor Syrup 1/4 c Light Molasses 2 Eggs, Slightly Beaten 2 tb Butter Or Margarine, Melted 1/3 c Brown Sugar, Packed 1 ts Salt 1/4 ts Cinnamon 3/4 ts Ginger 1/2 c Cold Milk In top of double boiler, slowly stir cornmeal into hot milk. Cook over boiling water, stirring occasionally, 20 minutes. Preheat oven to 300 F. Lightly grease 2-quart baking dish. (8 1/2" round) In small bowl, combine rest of ingredients, except cold milk; stir into cornmeal mixture; mix well. Turn into prepared dish; pour cold milk on top, without stirring. Bake, uncovered, 2 hours, or just until set but quivery on top. Do not overbake. Let stand 30 minutes before serving. Serve warm, with vanilla ice cream or light cream. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Baked Prawns and Mungbean Noodles - Kung Op Wun Sen Categories: Thai, Seafood Servings: 6 1 lb Prawns 5 Coriander roots, crushed 1 tb Pepper corns 1 Onion, thinly sliced 3 sl Ginger, crushed 2 tb Cooking oil 1 tb Maggi sauce 1/4 ts Salt 1 tb Sugar 1 tb Oyster sauce 2 tb Light soy sauce 1 ts Sesame oil 1 tb Whiskey 2 c Mungbean noodles, soaked and -cut into short lengths Place the oil in a wok, heat and stir fry the coriander root, ginger, pepper and onion. When fragrant, remove from the wok and place in a mixing bowl. Add the noodles, the sauces. salt, sugar, sesame oil and whiskey, toss the noodles until well coated, and then add the prawns and toss well once again. Divide the noodles and prawns into four individual portions; place each portion in a lidded cup, and close the lids. Place the cups on a baking tray and bake at 460 degrees F. until the prawns are done (about 10 minutes). Serve hot with fresh vegetables, such as tomatoes and spring onions. From "The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon Kongpan and Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989. ISBN 0-943389-05-4. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Baking Powder and Potato Bread Categories: New zealand, Breads Servings: 6 6 c Flour 4 ts Baking Powder 1 ts Salt 1 sm Cold boiled potato 1 ts Sugar Milk to mix Sift together flour, sugar, salt and baking powder. Rub in potato. Add sufficient milk to make a soft smooth dough. (approx 1 pint) Mix quickly and put into a greased loaf tin. (3/4 full). Smooth top with a knife dipped in melted butter and bake immediately for 3/4 - 1 hour at 400 degrees. When cooked take from tin and wrap in a bread cloth ( dish towel will do fine), until cold. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Banana Puffs Categories: Australian, Desserts Servings: 6 2 Ripe bananas 100 g Self-raising flour 1/2 ts Castor sugar 1/2 ts Lemon juice 100 g Castor sugar 1 ts Cinnamon 1 c Oil for frying Strawberry or rasberry jam Mash bananas with 100 g of castor sugar and lemon juice, add flour and mix to a thick paste. Heat oil in a small pan to smoking point, then turn heat to low. Use 2 teaspoons to push one teaspoon of dough into the oil, doing no more than 6 at a time. Turn puffs over and keep turning for 2 minutes. Remove with a slotted spoon, drain and roll in cinnamon and sugar. Serve with jam. Recipe by Clara Hirschler, from the Sydney Telegraph-Mirror 16 th June, 1993. p45. Posted by Mark Herron. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Barbecued Indian Spice Turkey Categories: Indian, Poultry Servings: 6 1 Turkey breast, boned and -halved, partially frozen 1 c Plain nonfat yogurt 1 tb Minced seeded jalapeno chili 1 ts Ground cumin 1/4 ts Cayenne pepper 2 ds Nutmeg 1 ds Garlic powder Trim halved turkey breast slices of all fat and skin. Butterfly meat by using a sharp knife, starting in center of one long side and cutting in half to within 1/2" of second long side; open meat like a book (using partially frozen turkey makes this process easier). Set meat flat on a platter. Mix together yogurt, chili, cumin, pepper, nutmeg, and garlic powder in a small bowl. Rub mixture over turkey, cover, and chill overnight (or at least 2 hours). Prepare barbecue. Grill meat 4 inches from heat source until cooked through, about 4-6 minutes per side. Let stand for 5 minutes, then cut diagonally into slices. Serve with a rice salad. Makes about 6 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Barbecued Shrimp Paste on Sugar Cane - Chao Tom Categories: Vietnamese, Seafood Servings: 6 1 tb Roasted rice powder Scallion oil Crisp-fried shallots 1 tb Roasted peanuts, ground 1 lb Raw shrimp in the shell 1 tb Salt 6 Garlic cloves, crushed 6 Shallots, crushed 2 oz Rock sugar, crushed to a -powder, or 1 tb Granulated sugar 4 oz Pork fat 4 ts Nuoc mam (Vietnamese fish -sauce) Freshly ground black pepper Peanut Sauce Vegetable Platter 8 oz 6 1/2-inch rice paper rounds -(banh trang) 12 Inch piece fresh sugar cane Packed in light syrup, -drained 12 Eight 1/2-inch bamboo -skewers Vegetable oil, for shaping -shrimp paste 8 oz Extra-thin rice vermicelli Prepare the roasted rice powder, scallion oil, crisp-fried shallots and roasted peanuts. Set aside. Shell and devein the shrimp. Sprinkle the salt over the shrimp and let stand for 20 minutes. Rinse the shrimp thoroughly with cold water. Drain and squeeze between your hands to remove excess water. Dry thoroughly with paper towels. Coarsely chop the shrimp. Boil the pork fat for 10 minutes. Drain and finely dice. In a food processor, combine the shrimp, garlic, shallots and sugar. Process until the shrimp paste pulls away from the sides of the container, stopping as necessary to scrape down the sides. The paste should be very fine and sticky. Add the pork fat, roasted rice powder, fish sauce and black pepper to taste to the processor. Pulse briefly, only enough to blend all of the ingredients. Cover and refrigerate. Meanwhile, prepare the Peanut Sauce and Vegetable Platter. Cover the rice papers with a damp towel and a sheet of plastic wrap; keep at room temperature until needed. Peel the fresh sugar cane; cut crosswise into 4-inch sections. Split each section lengthwise into quarters. (if using canned sugar cane, split each section lengthwise in half only, then thread 2 pieces lengthwise onto a skewer.) Pour about 1/4 cup of oil into a small bowl. Oil your fingers. Pick up and mold about 2 tablespoons of the shrimp paste around and halfway down a piece of fresh sugar cane. Leave about 1 1/2 inches of the sugar cane exposed to serve as a handle. (If using canned sugar cane, there is no need to leave a handle. The skewers will serve as handles.) Press firmly so that the paste adheres to the cane. Proceed until you have used all the shrimp paste. Prepare a charcoal grill or preheat the oven to broil. Meanwhile, steam the noodles, then garnish with the scallion oil, crisp-fried shallots and ground roasted peanuts. Keep warm. Pour the peanut sauce into individual bowls and place the Veget- able Platter and rice papers on the table. Grill the shrimp paste on the sugar cane over medium coals, turning frequently. Or Broil, on a baking sheet lined with foil, under the broiler, about 6 inches from the heat, for 3 minutes on each side, or until browned. Transfer to a warm platter. To serve, each diner dips a rice paper round in a bowl of warm water to make it pliable, then places the paper on a dinner plate. Different ingredients from the Vegetable Platter, some noodles and a piece of the shrimp paste, which has been removed from the sugar cane, are added. The rice paper is then roiled up to form a neat package. The roll is dipped in the Peanut Sauce and eaten out of hand. The remaining sugar cane may be chewed. Note: If both types of sugar cane are unavailable, use skewers. Shape the shrimp paste into meatballs and thread 3 or 4 on each skewer. Yield: 4 to 6 servings. From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori & Chang. 1989. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Barbecued Vietnamese Five-Spice Cornish Game Hens Categories: Vietnamese, Poultry Servings: 4 Stephen Ceideburg 4 Cornish game hens (14 ounces -each) 4 Garlic cloves 2 Shallots, or 3 green onions, -white part only 1 1/2 tb Sugar 1/2 ts Salt 1/4 ts Black pepper 1/2 ts Five spice powder 1 1/2 tb Vietnamese fish sauce -(nouc mam) 1 1/2 tb Light soy sauce 1 1/2 tb Dry sherry This aromatic barbecued game hen can be easily served West- ern style with rice, cole slaw or a green salad. [But it would be better with Thai cucumber salad or Vietnamese carrot salad. Mmmm... S.C.] Halve the hens through the breast. Flatten with the palm of your hand. In a mortar or food processor, pound or mince garlic, shallots and sugar. Add remaining ingredients and mix thoroughly. Pour mixture over hens; marinate for at least 2 hours or overnight in refrigerator. Set hens, skin-side down, on grill and barbecue over medium coals for 15 minutes. Turn and barbecue 15 minutes longer or until they are thoroughly cooked. Serve with Nuoc Cham dipping sauce. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Barbecued Chicken Wings - Peak Gai Yang * Categories: Thai, Chicken, Wings Servings: 4 1 1/2 lb Chicken Wings 1 ts Salt 1/4 c Chopped Lemon Grass 8 Cloves Garlic, Chopped 1/2 ts White Pepper 1/4 c Minced Cilantro Root Or: -Coriander Root 1 ts Tumeric This is a favorite barbecue recipe. The enticing aroma of the sizzling meat on the grill makes it very popular with the street vendors' clientele. ~------------------------------------------------------------------------- Combine all the marinade ingredients and marinate the chicken wings overnight. Barbecue the wings over medium coals for 5 to 7 minutes on each side until they are cooked through and golden brown. Serve with steamed sticky rice. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Barbecued Beef (Korean Bul Kogi) Categories: Korean, Beef Servings: 4 2 lb Sirloin Steak 3 Scallions 4 Cloves garlic 5 tb Soy Sauce 2 tb Sesame oil 1/4 c Sugar 2 tb Sherry 1/4 c Beef stock (optional) 1/8 ts Black pepper 1. Slice the steak very thin on the bias. Score each piece with an X. 2. Chop the scallions and crush the garlic. Combine these ingredients with the remaining seasonings in a bowl. Add the meat to the marinade and mix well until all sides of the steak are coated. 3. The meat may be grilled immediately. The best results are obtained if the steak is marinated for 2 hours. The marinade will keep overnight Variation: Use rib steak or flank steak. Bul Kogi is so popular that many Koreans consider it the national meat dish. Serve with rice and kimchi. From: The Korean Cookbook, by Judy Hyun. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Barbecued Pork Bun (Cha Siu Bow) Categories: Chinese, Pork Servings: 16 1/3 c Warm water 1/2 ts Sugar 1 pk Dry yeast 2 1/2 c Flour 2 1/2 c Cake flour 4 tb Sugar 1/2 ts Salt 2 tb Shortening 1 1/4 c Low fat milk 16 Pieces white paper 2 inches - square MMMMM-----------------------------FILLING---------------------------------- 6 oz Chinese BBQ pork, diced 1 tb Oil 2 ts Water 1/2 ts Salt 1/2 ts Sugar 1/2 ts Thin soy sauce 1 ts Oyster sauce 1 ts Hoisin sauce 2 ts Cornstarch 4 ts Cold water (For thickening) Mix together the warm water, 1/2 tsp. sugar and yeast in an 8 oz. measuring cup. Let stand until it rises to the 8 oz. level (about 20 minutes). Sift flour, cake flour, sugar and salt into a large mixing bowl. Add shortening, yeast mixture and mil,. Knead mixture 5 minutes to form a dough. Cover with a damp cloth and set dough in a warm place. Allow the dough to rise for 3 hours. Heat wok, add oil and stir-fry pork for 2 minutes. Add 2 tablespoons water, salt, sugar, soy sauce, oyster sauce and hoisin sauce. Bring it to a boil. Prepare thickening by mixing the cornstarch and 4 tablespoons cold water. Stir into the mixture and cook for 1 minute. Let cool before using. After 3 hours, when the dough has risen, shape into rolls about 2 inches in diameter. Cut each roll into 1-1/2 inch pieces. Shape each piece into a shallow bowl shape. Put 1 tablespoon filling in the center, close ans twist dough to form a bun. Put the bun on a 2 inch square of white paper. (This prevents the bun from becoming soggy while steaming.) Place 8 buns in a pie pan and allow them to set and rest for 15 minutes in a warm place. Steam for 25 minutes. SOURCE: Chopstick, Cleaver and Wok. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Barbecued Pork Strips Categories: Chinese, Pork Servings: 4 Ken Hom 2 lb Boneless pork butt MMMMM-----------------------------MARINADE---------------------------------- 2 tb Light soy sauce 2 tb Chinese rice wine -or dry sherry 2 tb Sugar 1 tb Minced garlic 1 tb Brown bean sauce 1 tb Hoisin sauce 1 tb Red bean curd 1 ts 5-spice powder MMMMM--------------------------BASTING LIQUID------------------------------- 3 tb Malt sugar or honey 3 tb Boiling water CUT THE PIECE OF PORK BUTT in half. Cut the two halves into 3/4-inch strips. Put the strips in a bowl with the marinade and mix well to coat them thoroughly. Marinate at room temperature for 3 hours, or overnight in the refrigerator. Remove the pork from the marinade and baste the strips with the malt-sugar mixture. Use curved skewers (available in Chinese cookware shops and some restaurant- supply stores) to hang the meat from the top shelf of the oven over a large pan filled with water to a depth of 1/4 inch. Roast the pork at 350F for 45 minutes, basting occasionally with the malt sugar or honey. Increase the heat to 425F and roast for 20 minutes to finish the pork. When the pork is cool enough to handle, cut it into 1/2-inch slices. Arrange the pork slices on a platter. Serves 4 to 6 as a main course accompanied by vegetables, 8 to 10 as an appetizer. KEN HOM PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Barbecued Pork (Cha Siu) Categories: Chinese, Pork Servings: 5 1 lb Lean Pork butt 1/4 ts Salt Dash of pepper 1 1/4 tb Sugar 2 ts Thin soy sauce 1 ts Roasting salt 1 1/2 ts Oyster Sauce 1 1/2 ts Hoisin sauce 2 ts White wine 1 tb Honey 1 c Water (for roasting) 1. Cut meat into pieces approximately 5" x 2"x 1" 2. Sprinkle meat with each of the remaining ingredients, except water, mix well, and marinate over night (or for at least 5 hours) in the refrigerator. 3. Pre-heat oven at 375 degrees. 4. In a roasting pan add 1 cup water. Place rack on top. Place pork on rack and roast for 1/2 hour on each side. Total cooking time 1 hour. Baste 3 or 4 times. Do not cover. NOTE: Barbecued pork can be frozen for 3 months or refrigerated for 1 week. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Barbecued Lamb on Skewers Categories: Chinese, Lamb Servings: 4 2 lb Stewing lamb, cut in 1 1/4" -cubes 4 tb Fresh lemon juice 3 Cloves garlic, minced 1 tb Hot chili oil (or 1/2 ts Cayenne and 1 tb Salad oil) 1/4 ts Salt 1 pn Sugar Marinated meat, skewered and barbecued, is popular throughout the Orient; much of the world, for that matter. This recipe from central Asia, where lamb reigns supreme, is seasoned with a piquant marinade. Combine all ingredients and marinate lamb cubes for 2 hours in covered bowl. Drain lamb, reserving marinade for basting during barbecuing. Skewer lamb; you should have enough for two skewers per serving. Barbecue until browned, but still juicy. Overcooking will dull fla- vors. Serve with nang (Moslem bread) or shao bing (baked sesame rolls). MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Barbecued Spareribs Categories: Chinese, Pork Servings: 4 2 lb Spareribs 2 tb Dark soy sauce 2 tb Thin soy sauce 3 tb Orange honey 3 tb "Koon Chun" Hoisin sauce (or Chee Hou or Chap Sam sauce) 1 Clove garlic 1/2 ts Hot chili oil (omit with -Chap Sam sauce) 1 Green onion 1 tb Dry Marsala Chop ribs into 2" sections. Mix remaining ingredients and marinate ribs in mixture for 4-6 hours, turning several times. If you marinate overnight, keep refrigerated, allow to warm up before baking. Baking: Preheat oven to 350 degrees. Drain ribs, saving marinade. Place ribs on rack in roasting pan. Bake at 325 degrees for 45 minutes, basting every 15 minutes. Turn up heat to 375 and finish undisturbed for 15 minutes - until slightly rusty. Serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Barbecued Ribs Oriental Categories: Chinese, Pork Servings: 6 5 lb Pork spare ribs 1 1/2 ts Salt 1 Beef bouillon cube 3/4 c Water, boiling 1 ts Oil 1 cn Pineapple, crushed, -undrained 1/4 c Brown sugar, dark, firm -packed 1 ts Onion powder 1/4 ts Garlic powder 2 tb Worcestershire sauce 2 tb Cornstarch 1/4 c Water, cold 1. Cut ribs to form individual portions; sprinkle with 1 teaspoon salt. 2. Place ribs on a rack in a shallow baking pan; bake in preheated 375'F. oven until almost tender, 1 1/2 to 2 hours. Drain off fat. 3. Meanwhile, dissolve bouillon cube in boiling water in a medium-size saucepan. 4. Add oil, pineapple, brown sugar, onion powder, garlic powder, Worcestershire sauce and remaining salt; bring to a boil. 5. Reduce heat and simmer, uncovered, 5 minutes. 6. Combine cornstarch with cold water in a small bowl; stir into sauce mixture. Cook and stir until thickened. 7. Spoon sauce over drained, baked ribs. 8. Increase oven temperature to 425'F.; bake until nicely glazed, about 30 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Barbecued Lamb (Nz) Categories: New zealand, Lamb Servings: 4 1 1/2 lb Lean lamb 2 Cloves Garlic 2 ts Sugar 2 tb Soya sauce 1 ts Salt 1. Cut the lamb into thin slices 2. Mix together the remaining ingredients. Coat all pieces of lamb with the sauce and allow to soak 15 minutes in a dish. 3. Grill on each side for 5 minutes and serve immediately. Serves 4 SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd, PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY: Jim Bodle 5/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Barbecued Chicken Categories: Chinese, Chicken Servings: 4 Stephen Ceideburg 3 lb Chicken, cut into 8 pieces, -skin and fat removed, or: 8 Skinless chicken breasts or -thighs 1/3 c Tomato ketchup 1/4 c Hoisin sauce 1 tb Cider vinegar 1 tb Unsulfured molasses 1 ts Reduced-sodium soy sauce 1 ts Chinese chili paste with -garlic Precooking the chicken in the microwave or gently poaching it on the stovetop before finishing it on the grill ensures that the meat is cooked through but the sauce is not charred If you like a hotter sauce, increase the amount of chili paste. Arrange chicken pieces in a micro-proof dish, with the thickest parts toward the outside of the dish. Cover with vented plastic wrap and microwave at HIGH (100%) 8 to 10 minutes, or until tender, turning pieces twice. Alternatively, in a wide sauce-pan, cover chicken with cold water and bring to a simmer, skimming off any froth. Simmer gently until chicken is tender, 10 to 12 minutes. Meanwhile, prepare the grill or preheat the broiler. In a small bowl, whisk together remaining ingredients. With tongs, remove the chicken from the dish or sauce pan and brush both sides generously with barbecue sauce. Grill over medium-high heat or broil, basting with the barbecue sauce often, until the chicken is glazed on the outside and no longer pink inside, about 5 minutes on each side. From an article by Susanne A. Davis, The San Mateo Times, 5/25/93. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Barley Egg Rolls Categories: Chinese, Appetizers Servings: 12 1 1/2 ts Salt 1 c Medium barley 2 ts Grated fresh ginger OR 1/2 ts Ground ginger 3 tb Sesame Or vegetable oil 4 Scallions, sliced 1 Red pepper, chopped 1/2 lb Bok choy, shredded 1 tb Rice wine OR white wine -vinegar 1 pk Prepared egg roll wrappers -(16 oz.) Oil for frying In a saucepan bring 4 cups water and 1/2 teaspoon salt to boiling. Add barley; reduce heat, cover and simmer 45 minutes until barley is tender and water is absorbed. In skillet cook ginger in oil one minute. Add scallions and red pepper. Cook, stirring until vegetables are crisp-tender. Add shredded bok choy; cook one minute until wilted. Remove from heat. Stir in rice vinegar, 1 teaspoon salt and barley. For each roll, brush egg roll wrapper with 1 teaspoon water. Place scant 1/2 cup barley mixture horizontally across center of wrapper, leaving 2 inch border on all sides. Fold corner tightly over fillings, then overlap right and left corners. Roll up tightly to enclose filling. Repeat with remaining barley mixture and wrappers. In deep skillet heat 1 inch oil to 375 degrees F. Fry rolls in batches until golden and crisp, turning once. Drain on paper towels. Serve with soy sauce, if desired. Makes 12 egg rolls. Per Roll: 160 Calories, 4 g Protein, 7g Fat, 22g Carbohydrates, 272mg Sodium, 12 mg cholesterol. POSTED BY: Jim Bodle 7/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Basic Stock for Soups Categories: Chinese, Soups, Chicken Servings: 7 3 lb Stewing chicken 11 c Water 5 ea Gingerroot slices 3 ea Green onions It comes from Simple and Delicious Chinese Cooking Cookbook. Place all ingredients in a large saucepan. Bring to a boil skimming off any foam from top. Reduce heat. Cover. Simmer for 2 to 2 1/2 hours. Strain stock when slightly cooled; refrigerate. Discard chicken; no flavor remains in it. Discard gingerroot and onions. Lift fat from top of cold stock before using. Stock will keep in refrigerator for 3 or 4 days. Freeze if storing for a longer period. Makes 7 to 8 cups. Posted by Claire Carter. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Basic Teriyaki Sauce Categories: Japanese, Condiment Servings: 1 1 c Mirin wine 1 c Sake 1 c Japanese soy sauce 1 c Dashi 1 tb Sugar WARM THE MIRIN and sake in a saucepan over moderate heat. Remove the pan from the burner. Carefully, ignite the mixture and shake back and forth until the flame dies. Return pan to the burner and add the soy sauce, dashi and sugar; bring to a boil. Cool to room temperature. Set aside in a saucepan 1/2 cup of the teriyaki sauce. Dip pieces of meat (chicken, sliced beef, etc.) into remaining sauce to marinate. Grill meats. Reduce the sauce in the saucepan over high heat into a thickened glaze. Makes 1 Quart JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Basic Vegetable Platter Categories: Vietnamese, Appetizers Servings: 6 2 c Soft lettuce leaves (Boston -or similar; not iceberg} 1 c Fresh mint leaves 1 c Fresh coriander (Chinese -parsley) 1 c Cucumber, peeled in -lengthwise strips and with -green strips in between, -then cut in half lengthwise -and into horizontal slices -forming semi-circles Arrange a mound of lettuce in the center of a platter. Around the lettuce, and touching it, arrange separate mounds of mint and coriander. Arrange the cucumbers in overlapping slices around the complete outer rim of the platter. This is the basic arrangement of the vegetable platter. On those occasions when a recipe calls for another vegetable, it can be added to this platter. From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman, Barron's, 1979. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Basic Won Ton Categories: Chinese, Pork Servings: 1 10 sm Chinese mushrooms 1/4 lb Prawns 5 Fresh water chestnuts (OR 7 - canned ones) 1/2 lb Ground pork 1 Green onion, finely chopped 1 pk Wonton skins 1 ts Salt 1/2 ts Sugar 1 ts Thin soy sauce 1 ts Oyster sauce Dash of pepper 1 1/4 tb Cornstarch 1 sm Egg Boil Chinese mushrooms for 10 minutes, rinse, squeeze dry, cut off, and discard stems; then, chop into very small pieces. Shell, devein and wash prawns. Chop into very small pieces Peel and crush water chestnuts with the flat side of the cleaver. If you don't have a cleaver, chop the water chestnuts into very fine pieces. Combine mushrooms, prawns, water chestnuts, pork and green onion. Add all other ingredients and mix well. 1 teaspoon of filling is used for each wonton. With one corner of the skin toward you, place 1 teaspoon of filling about an inch from the corner. Fold one corner to cover the filling. Told once more...about 3/4 inch. Turn the won ton so that the triangle is toward you. Dampen the left corner with a little water. Swing the right corner away from you and place it on top of the dampened left corner. As you make this fold, simultaneously pull the filling toward you with your middle finger. You should finish with a little "hat-like" effect. SOURCE: Chopstick, Cleaver and Wok. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Basmati Chaaval Categories: Indian, Rice, Vegetarian Servings: 6 2 c Basmati Rice 3/4 ts Salt 1 tb Unsalted Butter 2 2/3 c Water Pick the rice over and put in a bowl. Wash in several changes of water. Drain. Pour 3 times the water you have rice over the rice and let soak for 30 minutes to 1 hour. Drain thoroughly. Combine the rice, salt, butter and the water in a pot. Bring to a boil. Cover with a tight fitting lid, turn heat to very low and cook for 20 minutes. Lift the lid, mix gently but quickly with a fork and cover again. Cook for 5 - 10 minutes until tender. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Batter for Frying - Oriental Categories: Chinese, Condiment Servings: 1 2 Eggs; beaten 3/4 ts Salt 1/2 ts Garlic powder; or fresh -garlic, finely minced 1/2 c All purpose flour 1/4 c Cornstarch 1/2 c Milk 1 tb Honey 1 ts Lemon juice 2 tb Sherry 1 ts Ginger; fresh, put thru -garlic press (or grated) Mix eggs, salt, garlic, flour, cornstarch, and milk to make a smooth batter. Mix honey, lemon juice, sherry and ginger together and marinate shrimp (split in back), lobster (cut in cubes), chicken (cut in pieces 1" x 2"), or thin-sliced pork for at least 15 minutes. Fry dipped pieces in peanut oil until light brown. OPTION: Cool fried pieces after frying, then refrigerate, if desired, and later redip in batter, refry until golden brown. Even crunchier, and great as appetizers for a party that you can prepare ahead and still serve HOT at the last minute! It makes enough batter for 1 lb. of Shrimp, Lobster Meat, Chicken or Pork. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bay Head Cream Cheese Spread Categories: Chinese, Appetizers Servings: 1 8 oz Cream Cheese Garlic And Curry Powders Chinese Duck Sauce Soften cheese and add flavorings to taste. Mound in a serving dish and cover generously with duck sauce. Serve with crackers. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bayswater Brasserie Seared Sea Scallops in Lime Broth Categories: Thai, Seafood Servings: 4 Stephen Ceideburg 12 lg Jerusalem Artichokes Olive oil 12 Cloves shallots 20 Scallops 4 Kaffir Lime Leaves 8 Wing Beans 600 ml Fish Stock 3 Limes, Juice Only 2 tb Fish Sauce Pepper to taste True shallots (echalotes) are gradually becoming more widely available. They look rather like a large, loose head of garlic with glossy red-brown skin. Clean and peel 12 large Jerusalem artichokes. Put a little olive oil in a roasting pan, add the artichokes and roast in a medium oven until golden, a little caramelized and cooked through - about 20 minutes. Peel and slice 12 cloves of true shallots. Brush 28 scallops lightly with oil on both sides. Have ready 4 kaffir lime leaves (or substitute zest from the limes). Wash 8 wing beans (or substitute 4 very small bok choys about 10 cms tall - halve them lengthwise) and blanch in boiling water. Put the blanched vegetables in 4 large bowls (pasta bowls or similar), together with the whole roasted artichokes, and scatter the sliced shallots over the top. Meanwhile, in a saucepan com- bine 600 mL fish stock, the juice of 3 limes, Thai fish sauce to taste (about 2 tablespoons) and pepper to taste and bring to the boil. Heat an iron grill or heavy frying pan to a very high heat. Do not grease. Throw in the oiled scallops and sear them very quickly on both sides, so that they take colour on the outside but are barely warm inside. Divide the scallops between the soup bowls, top with the lime leaves and pour in the broth. Serve. From an article by Meryl Constance in The Sydney Morning Herald, 6/8/93. Courtesy Mark Herron. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bean Curd with Oyster Sauce Categories: Chinese, Vegetables Servings: 4 1/2 lb Soy bean curd (canned or -fresh) 2 Green onions 1/2 ts Minced garlic 2 tb Peanut oil 1/2 c Chicken stock 1 pn Sugar 2 tb Premium oyster sauce Cornstarch paste 1 ts Peanut oil A blissful marriage of flavor, texture and good health. Slice bean curd into 1/4" cubes; sliver green onions. In hot wok, heat oil just to point of smoking. Add bean curd, green onions and garlic. Stir gently to avoid breaking up curd; turn pieces to coat with oil. Be sure oil is not too hot or curd will tend to stick to pan. When aroma of garlic is apparent, add stock and bring to boil. Lower heat, cover, and simmer for about 30 seconds (don't let curd fall apart). Remove cover; stir in oyster sauce and sugar. Increase heat, and when liquid boils again, add enough cornstarch paste to make a creamy (but not too thick) sauce. Swirl in peanut oil to make a glaze. Serve over rice or in a shallow serving bowl. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bean Curd with Pineapple Categories: Chinese, Vegetarian Servings: 2 1 lb Bean curd 1 lg Can of pineapple chunks 1 ts Corn flour 2 tb Soy sauce 2 tb Dry sherry Oil 1 Green onion, chopped 1 c Bean sprouts Cut drained bean curd into small cubes. Drain syrup from the pineapple, retaining 1 tb of it. Dissolve corn flour in this. Stir in sherry & soy sauce. Add bean curd & let stand for 15 minutes. Heat oil in a wok & stir fry the marinated bean curd till the liquid has been absorbed. Remove & drain. Add a little more oil & stir-fry the green onion, bean sprouts & pineapple for 1 minute. Add bean curd, cook for 2 minutes. Serve with boiled rice. Jack Santa Maria, "Chinese Vegetarian Cookery" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bean Sprout Salad with Garlic Categories: Chinese, Salads, Vegetarian Servings: 4 2 tb Sesame seeds 1 lb Fresh bean sprouts - thoroughly washed and - drained 3 md Garlic cloves, peeled and - peeled and minced 2 md Scallions; trimmed & minced 1 1" cube ginger, peeled and - minced 2 tb Oriental sesame oil 1/3 c Soy sauce 2 tb Cider vinegar 1 tb Mirin (sweet rice wine) 2 ts Light brown sugar 1 ts Spicy sesame oil Fresh bean sprouts are a must for this recipe from China's Hunan province. The canned variety don't have the requisite crispness. Keep a close eye on the toasting sesame seeds so they don't burn. PREHEAT OVEN TO 300F. Toast the sesame seeds by spreading them over the bottom of a pie tin. Roast for 12-to-16 minutes, stirring often, until they are golden. The seeds can be toasted in advance and stored in an airtight container. Place the bean sprouts in a large heatproof bowl and set it aside. In a medium-size skillet set over moderately low heat, stir-fry the garlic, scallions and ginger in the oil for 2 to 3 minutes, until they are limp. Add all the remaining ingredients, increase the heat to moderate, then boil the mixture, uncovered, for 1 minute to slightly reduce the liquid. Pour the boiling dressing over the bean sprouts, toss well, then cover the bowl and chill the salad for several hours. Toss again before serving. JEAN ANDERSON - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bean Thread Noodles with Pork Categories: Chinese, Pork, Pasta Servings: 2 1/4 lb Dried bean thread noodles 1/2 lb Ground pork 1 tb Dark soy sauce 2 ts Rice wine or dry sherry 2 ts Sesame oil 1 tb Peanut oil 1 tb Finely chopped ginger 2 tb Finely chopped garlic 4 tb Finely chopped scallions 2 tb Dark soy sauce 1 tb Chili bean sauce 1/2 ts Salt 2 ts Sugar 2 ts Sesame oil 2 c Chicken stock MMMMM-----------------------------GARNISH---------------------------------- 3 tb Finely chopped scallions In Chinese, this is called Mayi Shang Shu. It is deeply flavored and quick to make. SOAK NOODLES in a large bowl of warm water for 15 minutes. When they are soft, drain them and discard the water. Combine the meat with the soy sauce, rice wine and sesame oil. Heat a wok or large saute pan until it is hot. Add the oil and meat. Stir-fry the mixture for 2 minutes. Then add the rest of the ingredients. Bring the mixture to a simmer, mix well and cook until most of the liquid has evaporated. Ladle into a large serving bowl, garnish with the scallions and serve. KEN HOM PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bean Thread Salad (Yum Woon Sen) Categories: Thai, Salads Servings: 4 Stephen Ceideburg 1/4 c Large dried shrimp 2 oz Mung bean thread noodles 4 Or 5 medium raw prawns, -shelled, deveined 3 tb Fresh lime juice 2 1/2 tb Fish sauce 3/4 ts Sugar 1 Or 2 medium button -mushrooms, thinly sliced 1 Celery stalk, thinly sliced -at an angle 1 Green onion, sliced into 1 -1/2-inch lengths 1 tb Coarsely chopped coriander -leaves Red lettuce, washed and -drained This salad is very easy to make, and combines the sour, sweet and salty flavors typical of Thai cuisine. From "Thai Cooking From the Siam Cuisine Restaurant" (North Atlantic Books, 1989). Pound dried shrimp in a mortar to flatten them into soft, crumbly pieces. (They should still be in relatively whole pieces.) Set aside. Soak the mung bean thread noodle in water for 1 hour, until soft. Using a strainer to hold the noodles, dip them into boiling for 1 second. Remove and immediately dip into ice water to stop the cooking. Drain well and set aside. Using a strainer to hold the prawns, boil for 6 seconds until they turn pink. Drain well. Combine prawns and lime juice in a medium bowl; let stand 1 minute. Add the dried shrimp, noodles, fish sauce, sugar, mush- rooms rooms, celery, green onions and coriander leaves. Arrange the salad on a bed of lettuce and serve immediately. PER SERVING: 105 calories, 5 g protein, 15 g carbohydrate, 0 g fat, 32 mg cholesterol, 912 carbohydrate, 1 g fiber. From an article by Joyce Jue in the San Francisco Chronicle, 5/29/91. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Beef and Bean curd Clay Pot Categories: Chinese, Beef Servings: 6 1 lb Ground beef 1/2 c Cooked rice 1/4 ts Five-spice powder 2 tb Peanut oil 1 md Yam 2 Sqs. bean curd 6 Fresh mushrooms 2 c Warm water 1/2 c Dark soy sauce 2 tb Sherry 1 ts Fresh ginger, minced Cornstarch paste This dish is almost a meal in itself. It is easy to prepare and a dramatic addition at the table. Preparation: Mix beef, rice & five-spice powder; form into firm 1" balls.Peel yam; cut into chunks. Cut bean curd into 1" cubes. Wash mushrooms; remove dried part of stem. Cooking: Heat wok until smoking; add peanut oil. When oil is hot, braise meatballs. Add warm water, soy sauce, sherry & ginger. Bring to boil, transfer to clay pot, cover, and simmer for 30 minutes. Add yam chunks, bean curd & mushrooms. Cook uncovered another 20 minutes until yams are done but still firm. Thicken sauce with cornstarch paste; boil briefly. Turn off heat, cover to keep hot until ready to serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Beef and Broccoli with Garlic Sauce Categories: Chinese, Beef Servings: 6 1 lb Beef steak 1 tb Vegetable oil 1/2 ts Salt 1 ds White pepper 1 1/2 lb Broccoli 1 ts Cornstarch 1 ts Sesame oil 1/4 c Chicken broth 2 tb Vegetable oil 1 tb Vegetable oil 1 tb Finely chopped garlic 1 ts Finely chopped ginger root 2 tb Brown bean sauce 1 c Sliced canned bamboo shoots Trim fat from beef steak; cut beef lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices. Toss beef, 1 tbs vegetable oil, the salt and white pepper in a glass or plastic bowl. Cover and refrigerate 30 minutes. Pare outer layer from broccoli stems. Cut broccoli lengthwise into 1-inch stems; remove flowerets. Cut stems into 1 inch pieces. Place broccoli in boiling water; heat to boiling. Cover and cook 2 minutes; drain. Immediately rinse in cold water; drain. Mix cornstarch, sesame oil and broth. Heat 12-inch skillet or wok until very hot. Add 2 tbs vegetable oil; rotate skillet to coat bottom. Add beef; stir-fry 2 minutes or until beef is brown. Remove beef from skillet. Heat skillet until very hot. Add 1 tbs vegetable oil; rotate skillet to coat bottom. Add garlic, ginger root and bean sauce; stir-fry 30 seconds. Add bamboo shoots; stir-fry 1 minute. Stir in beef and broccoli. Stir in cornstarch mixture; cook and stir 15 seconds or until thickened. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Beef and Pea Pod Stir-Fry Categories: Chinese, Beef Servings: 4 3/4 lb Beef top round steak 3 tb Soy sauce 2 tb Red wine vinegar 1 tb Fresh ginger, grated 1 Clove garlic, minced 3 Green onions, bias cut into -1/2-inch lengths 2 tb Cold water 4 ts Cornstarch 1 pk Frozen pea pods (8 oz) 1/2 c Cherry tomatoes, quartered 1/3 c Sliced water chestnuts, -drained (1/2 can) Hot cooked rice (Optional) Partially freeze beef and thinly slice across the grain into bite-size strips. For marinade, in a medium mixing bowl combine soy sauce, vinegar, ginger, and garlic. Stir in the strips of beef. Cover and let stand at room temperature for 30 minutes. Drain meat and reserve marinade. Preheat a 10-inch microwave browning dish on High for 5 minutes. Add cooking oil and swirl to coat the dish. Add the strips of beef. Micro-cook, uncovered, on High 2 for to 3 minutes until the meat is tender, stirring every minute. Remove meat with a slotted spoon, reserving juices. Set meat aside. Combine reserved juices and reserved marinade in a measuring cup. Add water, if necessary, to equal 3/4 cup total. Stir in green onions. Return mixture to the browning dish and cook, covered, on High until onions are crisp-tender, 1 to 2 minutes. Stir together water and cornstarch and add to the green onion mixture. Cook, uncovered, on High for 2 to 4 minutes or until thickened and bubbly, stirring every minute until slightly thickened, then every 30 seconds. Stir in the cooked meat, peapods, tomatoes, and water chestnuts. Cook, uncovered, on High for 2 to 4 minutes until heated through. Serve over hot cooked rice, if desired. LOW CALORIE RECIPES; Summer 1988 Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Beef and Rice Dinner Categories: Chinese, Beef, Rice Servings: 6 1 pk Hamburger Helper * 1 cn (16oz) Mixed Chinese Veg *** 1 cn Condensed Beef Broth ** Small Green Pepper **** * Rice Oriental Dinner ** 10-1/2 oz *** Drained **** Thinly sliced Prepare Oriental Rice Dinner as directed on package except omit water; add enough water to beef broth to measure 3 and 1/3 cups liquid. Five mins before end of cooking, stir in vegetables and green peppers. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Beef Chow Mein Categories: Chinese, Beef Servings: 4 3/4 lb Round/Rump Steak 1 tb Soy Sauce 1 ts Salt 1 tb Sugar 8 Fresh Mushrooms 1/2 lb Bean Sprouts 6 oz Bamboo Shoots (Can) 3 Green Onions (Scallions) 1 Egg 2 c Beef Stock 2 tb Cornstarch 1 ts Sesame Oil 2 c Dried Egg Noodles Deep Frying Oil Slice beef about 1 inch long 1/2 inch wide and as thin as possible. Mix the salt, sugar and soy sauce together and mix well, then add the beef and marinate for at least one hour, longer for more flavor. Wash and slice the mushrooms, including stems. Slice the bamboo into thin strips; slice the scallions into 1 inch pieces; soak, rinse and drain the bean sprouts. In a separate bowl, mix the cornstarch and beef stock together. Drain the beef reserving the marinade. Heat the sesame oil and stir fry the beef for 4 to 5 minutes. Add the cornstarch mixture and remaining marinade, bring to a boil stirring constantly; add the vegetables and simmer for 5 minutes longer. Cook noodles in boiling water for 4 to 5 minutes; drain thoroughly. Deep fry as needed draining on absorbent paper. Beat the egg adding 1 tablespoon water and pour onto lightly oiled skillet. Make a small thin omelet and slice into thin strips. Place cooked noodles on hot dish, top with beef mixture and garnish with the strips of omelet. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Beef Chow Fun with Black Bean Sauce Categories: Chinese, Beef Servings: 4 1/2 lb Flank steak 1 tb Chinese fermented black - beans 2 Garlic cloves - peeled, chopped 2 sl Fresh peeled ginger, minced - (quarter-sized slices) 1 lb Fresh rice noodles 3 tb Peanut oil 1 Onion, cut into 8 wedges 1 Green bell pepper, seeded - cut into 1-inch cubes 1 pn White pepper 1 pn Sugar 1 tb Soy sauce MMMMM--------------------------BEEF MARINADE------------------------------- 2 ts Dark soy sauce 2 ts Rice wine or dry sherry 1/2 ts Sugar 1 ts Cornstarch 1 ts Peanut or sesame oil CUT THE BEEF into 1/4-inch thick by 1 1/2-inch long by 1/2-inch wide slices; put into a bowl and toss with the beef marinade. Set aside. Cover the black beans with water until soft, about 5 minutes. Drain and rinse off excess salt with water. Place in a small bowl and mash together with garlic and ginger into a coarse paste; set aside. Separate the strands of rice noodles. Set aside. Over high heat, preheat the wok until hot. Add half the oil and swirl it to coat the sides. When the oil is hot, add the beef; toss until the beef loses its redness, about 30-to-45 seconds. Remove to a bowl; set aside. Add remaining oil to wok. While the oil is warming add the black bean mixture; stir-fry until fragrant, about 10 seconds. Over high heat, add the onions and peppers; stir-fry until they begin to soften but are still crisp, about 1 minute. Add the rice noodles; stir-fry to coat the strands with seasoned oil, about 30 seconds. Add the white pepper, sugar and soy sauce; toss until evenly distributed. Return the beef; toss a few turns to mix in. Transfer to a serving platter. Serve immediately. This chow fun recipe comes from Joyce Jue's book, "Asian Appetizers" (Harlow & Ratner, 1991). JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Beef Chow Fun Categories: Chinese, Beef Servings: 6 10 Chow Fun Noodles 1 lb Beef flank steak, sliced -thin Marinade 1 tb Dark soy sauce 1 tb Cornstarch 1 Egg white 1 tb Peanut oil Additional: 7 tb Peanut oil for pan-frying 2 Cloves garlic, chopped fine 1 sl Ginger, cut julienne 1 tb Fermented black beans -(dowsee) 1 tb Dry sherry 1/2 md Yellow onion, sliced 1/2 Green bell pepper cut -julienne Sauce: 1/4 ts MSG (opt) 1 tb Dark soy sauce 1/4 ts Sugar 1 tb Dry sherry 1 pn White pepper 1 tb Oyster sauce Final: 1 c Fresh bean sprouts Chinese parsley (garnish) Slice the chow fun into noodles about 1/2 inch wide. Slice the meat and mix the marinade. Marinate the meat for 15 minutes. Heat the wok and add 2 T of the peanut oil. Toss the noodles about in the oil until they are very hot and begin to color just a bit on the edges. Remove to the serving platter and set aside. Heat the wok again and add 3 T of the peanut oil along with the garlic and ginger. Chow for a moment and add the rinsed black beans and the sherry. In this chow the onion and green pepper, just until very hot. Remove to the serving platter. Heat the wok a third time and add 2 T of the peanut oil and the meat. Chow on one side only until it begins to brown. Return the vegetables, the noodles, and the sauce to the wok and toss with the meat until hot. Add the bean sprouts, toss just a minute or so and serve. Garnish with Chinese parsley. From The Frugal Gourmet Cooks Three Ancient Cuisines, Jeff Smith, Avon, c 1989. Typed by Terri St.Louis-Woltmon O:). MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Beef Kushisashi Categories: Chinese, Beef, Appetizers Servings: 6 1/2 c Soy sauce 1/4 c Chopped green onions and -tops 2 tb Sugar 1 tb Oil 1 1/2 ts Cornstarch 1 Clove garlic, pressed 1 ts Grated fresh ginger root 2 1/2 lb Boneless beef sirloin steak Bamboo or metal skewers Blend soy sauce, green onions, sugar, oil, cornstarch, garlic and ginger in small saucepan. Simmer, stirring constantly, until thickened, about 1 minute; cool. Cover and set aside. Slice beef into 1/8" thick strips about 4" long and 1" wide. Thread onto bamboo or metal skewers keeping meat as flat as possible; brush both sides of beef with sauce. Place skewers on rack of broiler pan; broil to desired degree of doneness. Serves: 10 From: Kikkoman recipe booklet Posted by: Debbie Carlson - Cooking Echo MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Beef Lo Mein with Bean Sprouts Categories: Chinese, Beef Servings: 6 1 lb Fresh Chinese egg noodles - (medium width) 1/2 lb Beef flank steak 2 tb Oyster sauce 2 tb Dark soy sauce 1 tb Light soy sauce 1/2 c Chicken broth 2 ts Asian sesame oil 2 ts Sugar 1/2 ts White pepper 4 tb Peanut oil 2 sl Fresh peeled ginger, bruised 2 Garlic cloves, bruised 1 ts Salt 1/2 lb Fresh bean sprouts - tails removed, patted dry 1 c Chinese garlic chives -=OR=- Green onions, -Cut into 2-in lengths MMMMM--------------------------BEEF MARINADE------------------------------- 1/2 tb Soy sauce 2 ts Rice wine or dry sherry 1/2 ts Sugar 1/2 tb Cornstarch 1 ts Sesame oil ADD NOODLES TO A LARGE POT of boiling salted water. Stir and when it reaches a second boil, reduce to a simmer and cook for 1 minute longer. Drain. Rinse with cold water. Drain thoroughly. Cut meat against the grain in 1/4-inch thick slices. Mix beef marinade. Add beef strips and let stand for 15 minutes. In a medium bowl, mix together oyster sauce, dark and light soy sauces, chicken broth, sesame oil, sugar, and white pepper. Preheat a wok. Add 2 tablespoons of oil, 1 slice of ginger and garlic, and half of the salt; saute until fragrant. Increase to high heat, add beef; stir-fry until browned, about 2 minutes. Remove and set aside. Heat remaining oil in the wok over medium heat. Add the remaining ginger, garlic and salt. Pour in sauce mixture, stir and bring to a boil. Add noodles and toss to coat with the sauce. Add the bean sprouts, chives and return the beef; stir-fry. Pick out and discard ginger and garlic. JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Beef Rendang Categories: Indonesian, Beef Servings: 4 1 kg Rump steak 2 Onions, chopped 4 Garlic cloves, chopped 1 tb Fresh ginger, chopped 4 sm Red chillies, chopped 1/2 c Water 2 ts Ground coriander 2 tb Tamarind sauce 1 ts Ground turmeric 10 Curry leaves Lemon grass, 10 cm stem 4 c Coconut milk 1. Remove fat and sinew from steak, cut meat into 3 cm cubes, place in bowl. 2. In food processor, combine onions, garlic, ginger, chillies and water, blend until smooth. Add the mixture to steak. 3. Add coriander, tamarind sauce, turmeric, curry leaves and lemon grass, stir until combined. Stir in coconut milk. Bring to a boil, reduce heat to medium, simmer, uncovered for 1 hour, stirring occasionally. Reduce heat to very low, simmer for 30 minutes, stirring frequently until the meat is very tender and liquid has been absorbed. Remove lemon grass before serving. NOTE: It is necessary to stir the Beef Rendang often during the last 30 minutes of cooking to prevent coconut milk from separating and to avoid sticking. This distinctive and delicious curry is cooked very slowly for a long time, until the meat is very succulent and all the coconut milk has been absorbed. A close friend of mine, Winnie Quek, and her husband own a fine Singaporean Restaurant here in Calgary. While her recipe for Beef Rendang remains a closely guarded secret, this one comes very close. Winnie has suggested holding back 2 cups of coconut milk until the last 30 minutes of cooking, then slowly adding it then, as you continue to simmer and stir until all the liquid has been absorbed. Winnie says that this will stop the coconut milk from separating and tasting "oily". Source: Indonesian Cooking MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Beef Satay Categories: Thai, Beef Servings: 4 3 tb Corn oil 1 sm Onion, finely chopped 1 Garlic clove, crushed 1/2 ts Hot chili powder 1 1/2 ts Curry Powder 1 1/4 c Water 2/3 c Crunchy peanut butter 1 ts Light brown sugar 2 ts Dark soy sauce 1 ts Lemon juice Salt to taste Fresh ground pepper to taste 1 lb Boneless sirloin steak Lemon pieces (opt) Fresh cilantro sprigs (opt) To make peanut sauce, heat 2 tablespoons of oil in a saucepan. Add onion and garlic and fry gently until golden. Stir in chili powder, Curry Powder, water, peanut butter and brown sugar. Bring to a boil; simmer gently until thickened. Stir in soy sauce and lemon juice, then salt and pepper. Turn mixture into a serving dish. Preheat broiler. Grease a broiler pan. Trim and cut meat in 1/2" cubes. Thread (not too tightly) onto 8 bamboo skewers, leaving a space at each end for holding. Cover ends with small pieces of foil to prevent burning. Place skewers in greased broiler pan. Brush with remaining 1 tablespoon oil. Cook under preheated broiler 10-15 minutes until golden and cooked through. Turn and brush frequently with oil during cooking. Garnish with lemon pieces and cilantro sprigs, if desired, and serve hot with peanut sauce. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Beef Short Ribs Adobo with Spinach Categories: Filipino, Beef Servings: 6 4 lb Beef short ribs, trimmed 3/4 c White vinegar 1 1/2 c Water 3 tb Light soy sauce 6 Garlic cloves, peeled 2 Shallots, chopped 1 ts Coarsely ground black pepper 1/2 ts Salt 2 Bay leaves 2 tb Vegetable oil 2 bn Fresh spinach, blanched HAVE YOUR BUTCHER CROSS-CUT the rib bones into 1-inch long sections. Trim off and discard fat; cut meat into approximately 1-inch cubes leaving the bones attached. Place beef into a saucepan with vinegar, water, soy sauce, garlic, shallots, black pepper, salt and bay leaves; bring to a boil. Lower heat and simmer, covered, for 40 minutes. Remove beef. Degrease vinegar liquid; bring to a boil. Lower heat and reduce to 2/3 cup. Heat oil in a skillet; brown beef until evenly seared. Pour sauce over beef. JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Beef Shreds with Green Pepper Categories: Chinese, Beef Servings: 6 1 lb Flank steak 2 md Bell peppers 1 Clove garlic 4 tb Peanut oil 1/4 ts Salt SAUCE: 1/4 c Stock 1 ts Thin soy sauce 1 ts Chili paste with soybean 1 ts Sherry wine 1 1/2 ts (approximately) thin -cornstarch -paste Preparation: Remove membrane from flank steak. If it is a thick slab of meat, slice with grain into thin sheet about 1/4" thick. Slice across grain into matchsticks about 2 1/2" long. Halve and core bell pepper; scald pepper halves until color turns bright green; plunge in cold water to stop cooking process. Slice pepper thinly to match cooked meat. Peel and quarter garlic clove; add to peanut oil. Mix sauce ingredients. Stir-frying: Heat wok as hot as possible. Add garlic and 1/2 the oil; stir; remove garlic when it browns. Add salt to oil; stir. Add half of flank steak; toss and stir briskly to coat with oil and prevent scorching of meat. When meat begins to shrivel, remove to platter. Rinse wok; reheat; add rest of oil. Stir-fry remaining meat. Add peppers, sauce, other beef; toss briskly for about 1 minute until sauce evaporates. Serve. Garnishing note: Time and inclination permitting, deep-fry about 12 shrimp chips. Arrange on serving platter around beef and peppers. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Beef Teriyaki Categories: Japanese, Beef, Appetizers, Diabetic Servings: 2 2 lb Flank Steak (about 2 large -steaks) 1 c Dry White Wine 1/2 c Low-Sodium Soy Sauce 2 tb Onion, minced 1 Garlic Clove, minced 1 tb Lemon Juice, freshly -squeezed 2 tb Honey 10 1/2 oz Can Beef Broth, unsalted or: 1 c Homemade beef broth 1 ts Ginger Root, minced or -grated Slice steaks diagonally across the grain into 1/2 x 1-inch strips and place in a shallow pan or large bowl. Mix remaining ingredients and pour over meat. Let marinate 1 to 2 hours, turning 3 or 4 times. Thread strips on skewers and grill until meat reaches desired degree of doneness. Yield: 12 servings One Serving = 2 ounces Calories: 110 Protein: 13 g Fat: 5 g Carbohydrate: 0 g Fiber: trace Cholesterol: 38 mg Sodium: 229 mg Potassium: 197 mg Exchange: 2 Lean Meat Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D. Shared by: Norman R. Brown MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Beef Vindaloo Categories: Indian, Beef, Hot Servings: 1 2 lb Beef chuck cut into 1" cubes 14 Cloves Garlic 1/2 c Red wine vinegar 4 sm Hot Red Chiles 1/4 ts Cumin seeds 3/4 ts Tumeric 1 ts Dry English mustard 1 Lemon 1 1/4 ts Salt 1/4 ts Ginger 2 Bay leaves 5 Cloves; whole 3 tb Poppy seeds 1 sm Onion 1/2 c Tomato paste Clarified butter Salt and pepper to taste 1/4 c Sugar Place the garlic and vinegar into a blender and mix to a smooth paste. Remove the tops and bottoms of the chiles and remove the seeds. (do NOT put your fingers near your eyes, or they will become inflamed). Add the peppers to the blended paste. Put cumin seeds, tumeric, mustard, ginger, salt and sugar into a small bowl and mix together. Pour this mixture into the blender. Remove the peel from the lemon, squeeze the juice, discard the pips and chop the inner pulp. Add the juice and the pulp to the blender, then blend thouroughly. Place the beef into a bowl and pour the blended mixture over it. Stir in the poppy seeds and marinate for two hours. (Be careful not to spill this marinade, or you might have to move from your home! <G>) After meat is marinated, finely slice the onion. Pour some clarified butter a skillet over med. heat, and add the onions. Cook until opaque. Add the bay leaves and cloves. With a slotted spoon, lift the meat from the marinade and add to the frying onions, increasing the heat so that the meat is sealed quickly. When the meat is sealed all over, add the marinade. Cover tightly, reduce heat to low and simmer for 1 hour. After the meat has cooked for 1 hour, add the tomato paste, stirring it thoroughly into the meat mixture, and cook for another 30 min. When the meat is tender, serve at once - piping hot. This is very hot! Nice served with plain boiled or steamed long grain rice. For a nice cooling touch you might serve with a lime cordial. Note: When using the hot chilies, remove the placenta as well as the seeds (the inside fleshy membrane) as it contains Capucin and can cause inflamation if you eat too much. Source: Graham Kerr book , copy-righted 1971, called "The Galloping Gourmet TV Cookbook" -Vol 6. I have made this many, many times, and love it. I hope you will enjoy it for me, because my old stomach just can't take it like it once did, and I have to tone down the recipe to make it . But full-strngth it is fabulous if you like things HOT and garlicky! Good luck to those who are breathing in near you, for several days after you consume this dish ! <grin> MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Beef with Asparagus Categories: Chinese, Beef Servings: 4 1 lb Flank steak, membrane peeled -=OR=- Boneless Sirloin, - thinly sliced against - the grain into - pieces 2-in long MMMMM-----------------------------MARINADE---------------------------------- 2 ts Cornstarch 1 1/2 tb Chinese rice wine or dry - sherry 2 tb Light soy sauce 3 tb Peanut oil 1/2 lb Fresh asparagus - sliced diagonally Salt to taste 3 tb Chicken broth COAT BEEF THOROUGHLY. Marinate 10 minutes. Heat 1 1/2 tablespoons peanut oil in a wok over a high flame and stir-fry the beef long enough to brown it lightly. Remove from wok and drain. In the remaining 1 1/2 tablespoons of oil, stir-fry the asparagus for a few seconds to coat it. Add salt and chicken broth and boil until the asparagus is tender-crisp (about 1 minute). Add the beef and toss it with the asparagus to combine them. Serve the beef immediately. JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Beef, Cauliflower, and Snow Peas Categories: Chinese, Beef Servings: 6 2 tb Vegetable oil 2 Minced garlic cloves 1/4 c Chopped onion 2 ts Salt Fresh ground pepper 1/4 lb Snow peas, stems removed 1/2 md Cauliflower head, broken -into flowerets 1 c Chicken broth/stock 1 tb Cornstarch 1 lb Very thin sliced flank steak 1/4 c Soy sauce Cut steak into 2-inch strips; mix cornstarch and soy sauce and set aside. Heat chicken stock and set aside. Heat oil in heavy skillet or wok until very hot. Add garlic and cook for 2-3 minutes. Add beef and saute quickly, keeping it moving, just until it loses color, about 30 seconds. Add onion, salt and pepper to taste, stirring constantly for another half minute or so. Add chicken broth, bring quickly to the boil, then add cauliflower pieces, a few at a time. Cook 3 minutes, then add snow peas, stirring constantly, for another few minutes. After 7 minutes maximum, cauliflower should be tender and pea pods a bright green. Add soy sauce mixture, mix thoroughly, and stir until thickened. Turn into heavy serving dish and serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Beggar's Chicken Categories: Chinese, Chicken Servings: 4 3 1/2 lb Frying chicken 3 Dried lotus leaves 4 lb Wet modeling clay STUFFING: 1/2 lb Ground pork 2 tb Salted mustard green, minced 1 tb Peanut oil 1 ts Sugar 1 ts Fresh ginger root, minced MIXTURE FOR SKIN: 1/2 ts Salt 1 tb Medium sherry 1 ts Sesame oil 1 tb Dark soy sauce A beggar wrapped a plucked chicken in lotus leaves from the pond to prevent it from burning, then coated it with mud to disguise his prize. Onto his small fire it went. When he unwrapped it 2 hours later, this aromatic dish awaited him. Prepare Chicken: Trim excess fat from chicken; remove wing tips. Mix mixture for skin; rub chicken inside & out with it. Leave uncovered at room temperature, while coating is absorbed and dried. Repeat if necessary. Stuffing: In hot wok, heat peanut oil to smoking. Stir-fry ground pork 2 minutes; add mustard green, ginger & sugar; stir-fry 1 more minute. Remove & cool. Lotus Leaves: Number of leaves depends on their size & that of chick- en. Reduce heat under boiling water to simmer, & steep leaves for 3-5 minutes, until wet through & pliable (no longer or leaves may shred). Now soak in cold water for 10 minutes, or longer, until time to use them; open folded leaves in cold water to wash them. Wrap Chicken: Preheat oven to 550 degrees. Stuff chicken with pork mixture. Cut hard center out of lotus leaves, then slit along fold about 3" on each side of center, so cut away center can be overlapped. Wrap chicken in 3 layers of lotus leaves. Tie securely with piece of cotton or fiber string (don't use nylon; it might melt). Spread soft, wet modeling clay about 1/2" thick on sheet of newspaper. Bring clay pack around chicken & seal. Remove newspaper. (Use foil if clay unavailable.) Roasting: Place clay-covered chicken on rack in shallow roasting pan in preheated oven. Bake for 1 hour; reduce heat to 350 degrees & bake for another 1 1/2 hours. Serve: Present fired clay chicken to table. Crack clay with suitable object, allowing some of steam to escape before you proceed. Remove clay; carefully cut open lotus leaves with scissors. Chicken will be very soft & tender; break apart to get at stuffing. Serve guests, or invite them to pick with chopsticks. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Begun Kalia - Colorful Eggplant Categories: Indian, Vegetables, Hot Servings: 6 2 lb Small (Italian style) -eggplants 4 c Oil or ghee for frying 2 tb Oil or ghee 6 Cloves 6 Whole cardamon pods, crushed 1 Piece (2 inch) cinnamon, -crushed 1 ts Turmeric 1 ts Cayenne powder 1 c Yogurt 1 ts Salt or to taste Cut each eggplant lengthwise into 4 equal pieces. Heat oil or ghee in a pan and fry eggplant pieces until brown and tender. Drain on paper towels. In another pan, heat the 2 Tblsp. oil or ghee. Add cloves, cardamon, cinnamon. Fry for 1/2 minute. Add turmeric, cayenne, yogurt and salt. Reduce heat and simmer for 2-3 minutes. Add fried eggplants, spooning yogurt mixture over eggplant. Remove from heat. Serve either hot or at room temperature with rice or Indian bread, (Naan, Roti, etc) or as a side dish. From: _Sampling the cuisine of India_ by Sambhu Banik MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Benihana Ginger Sauce Categories: Chinese, Condiment Servings: 6 1/2 c Soy sauce (or tamari sauce) 1/4 c Rice wine vinegar 1/4 c Chopped onion 1 sm Piece fresh ginger root or 1/8 ts Ground ginger Combine all ingredients in blender container and process until smooth. Makes 6 servings, about 2-1/2 Tb. each. 18 calories per serving. From: Richard Simmons Show recipes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Benihana Magic Mustard Sauce Categories: Chinese, Condiment Servings: 6 3 tb Powdered mustard 2 tb Hot water 1/2 c Soy sauce or tamari sauce 2 tb Sesame seeds, toasted 1 Garlic clove In a small bowl, blend mustard and water into a paste. Pour paste into blender container; add remaining ingredients and process about 1 minute or until smooth. Makes 6 servings, about 2 Tb. each. 56 calories per serving. Serving suggestion for Sauces: Use as a dipping sauce for chicken or steak, or as a dressing for bean or alfalfa sprout salad. From: The Richard Simmons Show - 1981 recipe collection MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bhindi Masala Categories: Indian, Vegetables, Hot Servings: 6 1/4 c Oil 1 lg Onion, chopped 10 Garlic cloves, minced 2 Fresh green chilies, chopped 1 ts Turmeric 1 tb Cumin, ground 3 lb Okra Salt Heat oil in large pot. Add onion, garlic & chilies. Fry over medium heat till browned. Stir in turmeric & cumin & fry for 2 minutes. Mix in okra & salt. Cover, reduce heat & simmer for 8 to 10 minutes, stirring occasionally to prevent burning. Serve hot with plain rice or chapatis. Rani, "Feast of India" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bird of Paradise Categories: Chinese, Chicken Servings: 4 1 cn (20 oz.) sliced pineapple in -syrup 2 Whole chicken breasts,split -(or 1 cut up 3 lb. fryer -chicken) 2 tb Butter 1/4 c Dry sherry 3 tb Soy sauce 2 lg Cloves garlic,pressed 2 tb Finely chopped crystallized -ginger 1/2 ts Salt 1 Red bell -pepper,seeded,chunked 1 1/2 c Sliced celery 1/2 c Sliced green onion 1 Papaya,peeled,sliced -(optional) 1 tb Cornstarch Drain pineapple, reserving syrup. Brown chicken in butter; Drain. Combine syrup with sherry, soy sauce, garlic and ginger. Pour over chicken. Cover, simmer 30 minutes, turning chicken once. Remove chicken. Add pineapple, bell pepper, celery, green onion and papaya to pan. Dissolve cornstarch in 1/2 cup water. Stir into pan. Bring to boil. When thickened, spoon over chicken. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bird's Nest Soup Categories: Chinese, Soups Servings: 6 3 1/2 oz (approximately) dried bird's -nest 6 c Rich chicken stock for soup 1 lg Chicken breast 2 tb Cornstarch 2 tb Rich chicken stock for paste 1 tb Dry sherry 1/4 c Rich chicken stock 2 Egg whites 1 ts Salt 2 Green onions, minced 1 tb Minced Smithfield ham Easy to prepare and enjoyable. Preparation: Soak bird's nest in cold water overnight. Drain and rinse.Spread softened nest pieces on plate; pick out prominent pieces of "foreign" matter (e.g. feathers, twigs) with tweezers. Debone chicken breast, remove membrane and muscle fiber, pound meat with cleaver handle to break down tissue, mince chicken until it is pulp. Make medium thick paste with cornstarch and chicken stock. Cooking: Bring rich chicken stock for soup to boil. Immediately add bird's nest; simmer 30 minutes. Mix dry sherry and remaining stock; dribble slowly into minced chicken. Lightly beat egg whites with a fork; fold gently into chicken so they are not completely blended. Add salt to soup. Bring soup back to boil and add chicken mixture slowly so soup does not cool. When soup returns to boil, it is ready to serve. You can hold it at this point on low heat. Pour into serving bowl, garnish with green onions and ham. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Biryani Rice Categories: Indian, Rice Servings: 4 3/4 c Basmati or Long Grain Rice 1 1/2 c Less 2 tb Water 1 ts Oil Salt To Taste Wash rice and put in a small saucepan with all above ingredients. Bring it to a boil on high heat, then cover and simmer gently until all the water is absorbed. The grains should be tender but firm. Set aside uncovered. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Biryani Categories: Indian, Chicken, Rice Servings: 4 1/2 lb Chicken, Cut In Small Pieces 3 tb Oil 1 lg Chopped Onion 1/2 ts Ginger Paste 1/2 ts Garlic Paste 1 ts Ground Cumin 1 ts Ground Coriander 1/2 ts Tumeric Powder 1 Bay Leaf 2 Whole Cloves 2 Cardamoms 1 pn Cinnamon 1 sm Tomato, Quartered 1 sm Potato, Peeled & Quartered 3 tb Plain Yogurt 1/4 ts Saffron Heat oil in a large saucepan (medium heat), add onions and fry till golden around the edges, add garlic and ginger. All at once add all the spices and fry one minute longer. Add all other ingredients except saffron. Add salt to taste. Cover and cook on low heat till chicken is tender, stirring occasionally (about 1/2 hour). There should be very little liquid remaining in the pan. (During cooking a little water may be added if necessary to avoid sticking). Add half the prepared rice, spreading it evenly over the mixture, drizzle one tbsp of oil over it and add the saffron mixed into two tsp of milk. Cover with remaining rice, cover and cook on very low heat for ten minutes. Serve with Biryani Rice accompanied with whipped, lightly sweetened yogurt. The chicken could be substituted with 1/2 pound of mixed vegetables. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bits O' Teriyaki Chicken Categories: Chinese, Chicken, Appetizers Servings: 6 1/2 c Teriyaki Sauce 1 ts Sugar 2 Whole Chicken Breasts, - Skinned And Boned 1 ts Cornstarch 1 tb Water 1 tb Vegetable Oil 2 tb Toasted Sesame Seeds Combine teriyaki sauce and sugar in small bowl. Cut chicken into 1-inch pieces; stir into teriyaki sauce mixture. Marinate for 30 minutes, stirring occasionally. Remove chicken; reserve 2 tablespoons marinade. Combine reserved marinade, cornstarch and water in small bowl; set aside. Heat oil in hot wok or large skillet over medium-high heat. Add chicken and sesame seed; stir-fry 2 minutes. Stir in cornstarch mixture. Cook and stir until mixture boils and thickens and chicken is tender, about 1 minute. Turn into chafing dish or onto serving platter. Serve warm with wooden picks. Typed by Syd Bigger. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bittara Hodhi (Curried Eggs) Categories: Ceylon, Eggs Servings: 6 8 Eggs 1/2 Onion 1 Fresh chili 1/2 ts Turmeric 1 ts Salt 1 Litre oil 1 c Thick coconut milk 1/2 ts Chili powder 1/2 ts Cumin 1 ts Coriander 1/4 ts Fennel 1 Inch cinnamon stick Hard boil the eggs. Slice the onion and chilli. Shell the eggs, sprinkle with the turmeric and salt and prick all over with a skewer to allow spices to get into the eggs. Heat the oil and deep fry the eggs until they turn a light golden brown. Drain and remove. Put the coconut milk in a pan and add the onion, chilli, chilli powder, cumin powder, coriander powder, fennel powder and cinnamon stick. Cook over a low heat until the onion is soft. Cut the eggs in half, add to the pan and simmer for a further 2 minutes. Discard the cinnamon stick before serving. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Black Bean Ragout with Snails Categories: Chinese, Snails, Appetizers Servings: 4 1/2 c Dried black beans* 1 Ham hock 1 1/2 tb Chinese fermented blk. beans 1 tb Butter 1/4 c Julienne of fresh fennel 1 Clove garlic; crushed 1/4 c Hot salsa 1 1/2 tb Red wine vinegar 2 tb Bucheron or Montrachet* 8 Thin slices French bread 28 Snails (available in cans) 1/4 c Julienned roasted red pepper 1 tb Chopped fresh cilantro *Note: Dried black beans should be soaked overnight in cold water to cover. Amount of Bucheron or Montrachet may be increased to 1-1/2 times amount given. Drain the beans and put them in a 2-quart saucepan with the ham hock and fermented black beans. Add cold water to cover ingredients by 2 inches. Bring the water to a boil, skimming of any froth that rises to the surface. Reduce the heat and simmer for 2 to 3 hours, until the beans are tender. Remove and discard the ham hock. Reserve the beans and about 1 cup of the liquid, or enough to give the beans a stew like consistency. Preheat the broiler. Heat the butter in a large skillet. Add the fennel and cook over moderate heat, for about 5 minutes, until tender. Add the beans, the bean liquid, the garlic, salsa and vinegar and stir. Cook over low heat for 20 minutes, stirring occasionally. Spread the goat cheese on the bread slices. Place under the broiler for 1 to 2 minutes, just until golden. Taste the beans and adjust the seasonings if needed. Add the snails and cook for 5 minutes, until they are heated through. Remove the beans from the heat and stir in the roasted peppers. Divide the ragout among 4 serving plates and sprinkle with cilantro. Place 2 cheese-topped croutons at the sides of each plate. Source: Chef Jimmy Schmidt. From "American Bistro" an Irene Chalmers book, Contemporary Books, Inc. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Black Chili Paste - Nam Prik Pow * Categories: Thai, Condiment, Hot Servings: 1 Syd Bigger 1 c Oil For Deep-Frying 4 oz Dried Green Jalapeno Peppers 1 c Chopped Shallots 1 c Chopped Garlic 8 oz Dried Shrimp 2 tb Shrimp Paste 1/3 c Fish Sauce (Nam Pla) 1/4 c Sugar This dip will give any food a much richer taste, and add spiciness. ~------------------------------------------------------------------------- Heat a small pan with the oil and deep-fry the dried peppers, shallots and garlic until dark brown. Place the fried ingredients with all the others in a blender, and process until a smooth mixture forms. Pour the entire mixture into a medium skillet and fry on medium heat for 5 minutes. Remove, cool, and place in a jar with a tight fitting lid and use as needed. It will keep indefinitely. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Blackberry Pie (Nz) Categories: New zealand, Desserts Servings: 6 3 c Blackberries 1 Lemon 2 tb Sugar 2 tb Flour 1/2 ts Butter Crushed biscuits OR: Cake crumbs 1. Add the blackberries and the juice of the lemon to a pot with 1 cup of water. Cook thoroughly, sugaring to taste. 2. When cold put into a pie dish and sprinkle with sugar and flour and add the butter. 3. Cover with the crushed biscuits and cook in a moderate to hot oven for 30 minutes. SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd, PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY: Jim Bodle 6/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bo-Pe - China Categories: Chinese, Appetizers Servings: 6 1 1/2 c Warm water 4 c Flour 1 ts Salt 2 tb Melted shortening 2 tb Sugar Dough: 1 Package yeast Sift the flour, sugar and salt together in a large bowl and hollow out the center. Pour the yeast which has been dissolved in the warm water into the hollow. Add the melted shortening and mix well together. Knead lightly on a floured board until the dough is smooth and elastic. Then place in a greased bowl, cover with a sheet of waxed paper and set to rise at room temperature about 3 hours. Oil your hands and the board with salad oil and divide the dough into 24 small workable portions. Press out with the hands and then roll with rolling pin until each piece is about 4 inches in diameter. Drop good full tablespoons of filling (recipe follows) onto each piece of dough, then draw up the edges around the filling and make into a ball. Press the edges together and turn so the seams are underneath. Let rise double. These can be baked or fried or steamed on a rack. However you choose to cook them, they are very delicious. Bake at 400 degrees 20 minutes - Fry in deep fat at 375 degrees - Steam over boiling water 30 minutes SWEET FILLING: 1 package pitted dates 1/3 cup pecans or almonds 1/3 cup orange marmalade Rind of 1 lemon grated MEAT FILLING: 1/2 lb lean ground beef or pork 1/4 lb chopped mushroom stems (Stuff caps later) 2 large ribs celery minced salt and pepper to taste MAKE YOUR OWN: Try making your own fillings using these approximate proportions, with bits of meat and vegetables you have on hand. Prunes, apricots and raisins for the sweet ones. From: "A World Of Good Eating" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Boiled Rice Categories: Chinese, Rice Servings: 4 1 c Long-grain white rice - (uncooked) 2 c Chicken broth or water 1/2 ts Salt Freshly ground pepper PUT RICE AND WATER or broth in a 2- to 3-quart saucepan, and bring to a boil. Stir once or twice. Lower heat to a simmer. Cover with a tight-fitting lid or heavy-duty foil and cook 15 minutes. If the rice is not quite tender or the liquid is not absorbed, replace lid and cook 2 to 4 minutes longer. Season with salt and pepper. Fluff with a fork. To reheat, place in a colander over boiling water, making sure the water does not boil into or soak the rice, but only steams it. The rice will stay fluffy as long as the water doesn't evaporate. In restaurants it is kept this way for hours. Cover the rice to prevent the top layer from drying out. TIPS: For drier rice, use 2 tablespoons less water. JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bok Choy with White Pork Categories: Chinese, Pork Servings: 4 1/4 lb Boneless pork shoulder 1 lb Bok choy stalks 1/2 ts Minced garlic 1/2 ts Minced fresh ginger 3 tb Peanut oil 1/4 ts Salt 1/4 c Chicken stock 1/2 ts Sugar 1 ts Dry sherry Cornstarch paste 1 ts MSG (opt) A delicious, easy-to-prepare combination of a fresh, crisp, spicy, cabbage-flavored vegetable, and rich, succulent pork. Slice pork against the grain into thin strips about 2" by 1/2". Separate outer fleshy stalks from center flower stalk of bok choy. Use center stalk in another stir-fry dish or in soup. Wash outer stalks, and diagonally slice into 3" pieces. The meatier ends of the stalks should be sliced a little thinner. Swirl oil around in very hot wok. When oil begins to smoke, add pork and stir-fry until meat is seared (about 1 minute). Add bok choy, garlic and ginger. Stir-fry until green leaves are bright and shri- velled, stirring and tossing constantly so stalks won't burn. Add salt, stock, sugar and dry sherry. When liquid begins to boil, cover wok and steam for 30 seconds or less on high heat, until stalks are tender but still crisp. Push ingredi- ents up side of wok; dribble cornstarch paste into liquid and stir to make a light sauce. Recombine and add MSG. Serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bok Choy with Hot Bacon Sauce Categories: Chinese, Vegetables Servings: 6 2 tb Sugar 2 tb Vinegar 2 tb Worcestershire sauce 1/4 c Chili sauce 6 sl Bacon, cooked and crumbled 2 tb Cooking oil 3 c Chopped bok choy Combine first five ingredients in a saucepan; simmer 5 minutes. Heat oil in a wok or large skillet. Add bok choy; stir fry until crisp tender. Place on serving dish; spoon hot sauce over. Serves 6. Origin: Recipes of British Columbia, Canada. Book Shared by: Sharon Stevens. Aug/91 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bombay (Mild) Curry Mixture Categories: Indian, Condiment Servings: 1 3 sm Dried chilies (to make 1 ts - ground) 1 1/2 Cinnamon stick 4 1/2 tb Whole coriander seeds 1 Whole cumin seeds 1 1/2 Whole fennel seeds 2/3 Whole fenugreek seeds 1/2 Garlic powder or granules 2 Kokum skins (avail. at East - Indian grocers) 2 Curry leaves, crushed 2 2/3 Ground tumeric Lightly roast together the first six ingredients; then grind and mix with the garlic and the tumeric. Use according to recipe instructions adding the kokum skins and the crushed curry leaves directly to the pot, removing the kokum skins before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bombay Chicken and Rice Categories: Indian, Chicken, Rice Servings: 6 3 lb Broiler-fryer, cut up Salt 1 c Uncle Ben's Converted Brand -rice 1 pk (6 ounces) dried mixed fruit -pieces OR 1-1/3 cups diced Dried fruit and raisins 1/2 c Chopped onion 4 ts Curry powder 1 1/2 ts Sugar 1 ts Salt 2 c Water 2 tb Butter or margarine, melted 1/2 ts Paprika Chopped parsley, optional Posted by Sonya Whitaker-Quandt 9/22/92 National Cooking Echo Preheat oven to 375 degrees. Remove excess fat from chicken; season with salt. Combine rice, fruit, onion, 2 tsp of the curry powder, sugar, salt and water in a 12x8x2-inch baking dish; stir well. Arrange chicken over rice mixture. Combine melted butter, paprika and remaining 2 tsp curry powder; brush on chicken. Cover tightly with aluminum foil and bake in 375 degree oven 1 hour, or until chicken is tender and most of liquid is absorbed. Garnish with chopped parsley, if desired. Makes 6 servings, 520 calories per serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bombay Monkfish Categories: Indian, Seafood Servings: 4 1 lb Monkfish, skinned Milk to cover 1/4 lb Shrimp, shelled 2 Eggs 3 tb Tomato paste 1/2 ts Curry powder 2 ts Lemon juice 1/4 ts Fresh rosemary, chopped or -pinch of dried 1 pn Of saffron or tumeric 3/4 c Light or single cream Salt and pepper to taste Preheat oven to 350 degrees F. Put the monkfish in a pan just large enough to hold it. Pour the milk over and place the pan over moderate heat. Bring to a simmer, cover, and cook for 8 minutes. Turn the fish and cook 7 minutes longer, or until the fish is cooked through. When the monkfish is nearly done, add the shrimp and cook 2-3 minutes, or until they turn pink. Drain fish and shrimp, discarding milk. Cut the monkfish into bite-size pieces. Beat the eggs with the tomato paste, curry powder, lemon juice, rosemary, saffron and 1/2 cup cream. Mix in the fish and shrimp and season to taste with salt and pepper. Turn into 4 individual ramekin dishes and pour an equal amount of the remaining cream over the top of each dish. Bake for 20 minutes, or until set. Serve hot with a ssqueeze of lemon and a crusty french type bread. This is an appetizing and stylish way to start a meal. For a light lunch dish for two, cook this in one ovenproof dish and serve it with a green salad and boiled new potatoes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bombay Nut 'n' Raisin Mix Categories: Indian, Appetizers, Hot Servings: 2 2/3 c Thin pretzel sticks 3 tb Butter 1 Garlic clove, crushed 1/3 c Unblanched almonds 1/3 c Pine nuts 1/3 c Unsalted cashews 1 ts Worcestershire sauce 1 ts Curry powder 1/2 ts Hot chili powder 1/3 c Seedless raisins 1/4 ts Salt Break pretzels into 1" sticks. Melt butter in a skillet. Add garlic in butter, then stir in almonds, pine nuts and cashews. Add Worcestershire sauce, curry powder and chili powder and mix well. Stir in pretzels and cook gently over medium heat 3-4 minutes, stirring frequently. Remove from heat. Add raisins and salt; mix well. Turn mixture into a serving dish and cool. Makes about 2 cups. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Braised & Deep Fried Pork Slices in Wine Sauce Categories: Chinese, Pork Servings: 4 1 ts Red rice vinegar 2 tb Medium sherry 3/4 c Stock Cornstarch paste 1 1/2 lb Boned pork butt 3 tb Peanut oil 3 Cloves garlic, minced 2 Egg yolks 1 ts Water 1 c Fine plain bread crumbs 4 c Oil for deep-frying PASTE: 2 tb Cooked rice 1/2 ts Sugar 1 ts Dry baker's yeast 2 tb Dark soy sauce 2 tb Warm water 1 ts Wet bean cheese (opt) The flavoring of the pork with our version of Fujinese "wine lees paste" gives it a distinctive and uniquely delicious flavor. Prepare Paste: Use mortar and pestle to pulverize cooked rice. Combine with sugar, yeast, soy and warm water. Let stand in warm place for 30 minutes to activate yeast. Authentic wine lees paste is not available in the U.S. to our knowledge, this is the best substi- tute we have found. You can add wet bean cheese for a sharper flavor. Braise Pork: Slice pork butt across the grain into strips, 1" by 3" by 1/2" thick. Heat peanut oil in wok until it begins to smoke. Add some of pork to hot oil; stir-fry pieces until they lose their pink- ness; repeat in batches until all pork is browned. Next, add garlic to wok; stir briefly. Pour in wine lees paste, rice vinegar, sherry and stock; bring to slow boil; add pork slices. Reduce heat, cover, and simmer for 30 minutes. Remove pork, without sauce, to large platter. Cool pork. Cooling is essential so that it will deep-fry properly. Reserve sauce in small pan. You can hold pork for several hours, if you wish to braise it in advance. Deep-fry Pork: Heat deep-frying oil in wok. While oil is heating, beat egg yolks with water; set out bread crumbs on platter. Dip pork pieces in egg mixture, then bread crumbs, to thoroughly cover. When oil is at deep-frying temperature, 375 degrees, slip in a slice of pork as a test: pork should lightly brown in about 1 minute. Place 6 pork slices on Chinese strainer, and lower into oil, strainer and all. Check in 2 minutes (browning should take slightly longer than test because strainer cools the oil). If you prefer to fry in larger batches, use more oil. Remove fried pork to warm platter, uncovered. Finish: Reheat sauce, and pour over pork just before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Braised Chicken Drumsticks Categories: Chinese, Chicken Servings: 8 8 Chicken fryer drumsticks Cornstarch for dredging 3 c Oil for deep-frying 1 c Dried chestnuts 1 Five-spice bouquet (OR 1 tb Five-spice powder) 4 c Cold water 1/2 c Dark soy sauce 1/2 c Rock sugar 1/2 c Medium sherry 1/2 ts Salt This dish is a good example of the whole being greater than the parts. Preparation:At least 12 hours before cooking this dish, rinse several times then soak dried chestnuts. After soaking, remove pieces of skin wedged in nutmeat. Deep-frying: In wok or suitable pan, slowly heat deep-frying oil; oil is ready when bubbles quickly form around chopstick held vertically in oil. Meanwhile, dredge drumsticks in cornstarch; shake off excess starch. Deep fry drumsticks 2 at a time until brown, about 5 minutes. Remove from oil; drain. Red-cooking: Pour water in sandy pot or comparable casserole dish; add 5-spice bouquet, soy sauce, sherry & salt (5-spice powder can be substituted, though the final flavor will be less distinctive). Slowly bring to boil, reduce heat, cover pot & simmer 15 minutes. Remove cover; discard bouquet; add salt & rock sugar; dissolve rock sugar. You can stop here until near serving time. About 30 minutes before serving time, add drumsticks & soaked chest- nuts to hot red-cooked sauce. Simmer in covered pot for 15 minutes; remove cover; simmer for another 15 minutes. Sauce should have re- duced by about 1/3, and become bright & thick. To serve, prop drumsticks up around sides of sandy pot; spear chest- nuts with sate sticks or long toothpicks. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Braised Chinese Cabbage Categories: Chinese, Vegetables Servings: 4 2 lb Napa (or celery) cabbage 1 ts Salt 8 Chinese "jyo" black -mushrooms 1 tb Dried shrimp 1/4 c Sichuan preserved mustard -green 1 tb Peanut oil 1 c Chicken stock 1/4 ts Salt 1 tb Sherry 1/2 ts Sugar 1 ts Thin soy sauce Cornstarch paste 1 tb Rendered chicken fat Preparation: Wash & soak Chinese mushrooms & dried shrimp in warm water for 1 hour until soft. Mince shrimp. Remove hard stem from mushrooms. Wash & thinly slice mustard green. Separate cabbage leaves; blanch in salted boiling water for 30 seconds; drain; slice into 2" sections. In a bowl, combine stock, salt, sherry, sugar & soy sauce; reserve. Render chicken fat in small saucepan at medium heat; discard pieces of fat; keep oil hot. Braising: Heat peanut oil in wok until hot but not smoking. Stir-fry mushrooms, shrimp & mustard green for 15 seconds. Add cabbage; stir- fry for 1 minute. Add stock mixture; bring to boil. Reduce heat, cover wok, & simmer for 10 minutes, reducing liquid by half; add more stock if needed. Turn up heat; add enough cornstarch paste to make light sauce. Swirl in hot chicken oil. Serve. Note: Cabbage leaves should become transparent, but avoid overcooking; they should be soft but not wilted. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Braised Lion`s Head in a Sandy Pot Categories: Chinese, Soups, Pork Servings: 4 1 lb Pork butt, ground or chopped 1/4 c Water chestnuts, minced 1 ts Ginger root, minced 2 Green onions, minced 1/2 c Cooked rice, minced 1 tb Dark soy 1/2 ts Sesame oil 2 tb Water 3 c Chinese mustard cabbage, -shredded 4 c Stock (or water) 1/2 ts Salt, to taste 1/4 ts Sugar 6 tb Peanut oil The further ahead you start this delicious "soup" the better it will taste. Preparation: In bowl, thoroughly mix pork, water chestnuts, ginger root, green onions, cooked rice, dark soy, sesame oil & water. Allow mixture to marry for 30 minutes. Form into firm balls, one for each serving, each the size of a tennis ball (about 3 1/2" across). Braising: Heat wok or skillet to hot; add oil. When oil begins to smoke, introduce meatballs 1 at a time, so as not to cool oil. Fry meatballs until a brown crust has formed. They must be well crusted in order to retain their shape while stewing. Cooking in Sandy Pot: Line sandy pot with shredded Chinese mustard cabbage; sprinkle with pan oil from meatballs, salt & sugar. Add meatballs, then add cool or cold stock. Bring slowly to boil; cover; reduce heat to medium & simmer for about 2 hours. Correct seasoning if necessary. Serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Braised Pork and Fresh Oysters in Clay Pot Categories: Chinese, Pork, Seafood Servings: 4 1/2 lb Boneless pork butt, cut in 1 -1/2" cubes 8 md Fresh Pacific oysters (OR 10 oz Jar) 4 Green onions 1 1/2 c Warm water 1 tb Brown bean sauce 1 ts Dark soy sauce 1 ts Fresh ginger, minced 1 Piece dried orange peel 2 tb Medium sherry Cornstarch paste 1/2 c Peanut oil Chinese or Italian parsley -for garnish MMMMM-----------------------------MARINADE---------------------------------- 1/4 c Medium sherry 2 ts Thin soy sauce 2 Cloves garlic, minced 1 ts 5-spice powder 1 ts Lemon juice Among our favorite clay pot dishes is something only a Cantonese chef would dare to have created. Marinating: Combine marinade ingredients in bowl large enough to hold pork, mixing well. Add pork, cover, and marinate at room temperature for 1 hour. Braising: Drain pork, taking care to remove pieces of garlic. Heat oil in wok until it begins to smoke. Fry pork cubes, a few at a time, until brown and crusty. Do this quickly to sear meat without cooking it through. Drain in Chinese strainer or on paper towel. Strain and reserve cooking oil. Clay Pot: In cool clay pot, combine water, bean sauce, dark soy, minced ginger, dried orange peel, and sherry. Bring to boil, then add braised pork cubes. Reduce heat, cover pot, and simmer for 30 minutes. Meanwhile, wash and trim green onions, cut into 2" sections. Drain oysters. When pork has simmered 30 minutes, add onions and oysters. You can stop the dish before adding oysters and onion. Cover and cook at medium heat for 15 minutes more. Turn up to boil, dribble in cornstarch paste to make light gravy. Serve with garnish of parsley. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Braised Spareribs Categories: Chinese, Pork Servings: 4 3 lb Spareribs, cut crosswise -into 3 or 4 sections MMMMM------------------------------SAUCE----------------------------------- 2 1/2 tb Fermented black beans 2 Garlic cloves; chopped 2 tb Light soy sauce 2 tb Chinese rice wine -or dry sherry 1 ts Sugar 2 1/2 c Chicken broth MMMMM-----------------------------GARNISH---------------------------------- 2 tb Chopped scallion tops CUT THE STRIPS OF RIBS between the bones into riblets. Stir-fry the spareribs in a wok over high heat to brown them in their own fat (about 4 minutes). (You may want to start them off with a tablespoon of peanut oil.) Drain off the fat and add the sauce ingredients except the broth. Mix them well. Add the broth and reduce the heat. Let the ribs simmer 60 minutes. Remove the ribs to a serving plate and garnish them with the scallion tops. (The liquid in the wok can be skimmed of fat and thickened with cornstarch to make a sauce, if you like.) Serves 4 to 6 as a main course. KEN HOM PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Braised Spicy Eggplant Categories: Chinese, Vegetables, Hot Servings: 4 1 lb Eggplants, pref. Chinese 2 ts Salt 1 tb Oil 1 tb Finely chopped garlic 1 tb Finely chopped ginger root 2 tb Finely chopped scallions 2 tb Dark soy sauce 1 ts Dried chile bean sauce, -OR- 1 -dried red chile 1 tb Bean sauce 1 tb Granulated sugar 1 1/3 c Water 2 ts Chopped scallions (optional) ROLL-CUT THE CHINESE EGGPLANTS or, if using the regular large variety, trim and cut them into 1-inch cubes. Sprinkle the cubes with salt and leave in a sieve to drain for 20 minutes, then rinse under cold running water and pat them dry with paper towels. Heat a wok or large skillet to a moderate heat. Add the oil and let it heat up for a few seconds, then add the eggplant, garlic, ginger and scallions and stir-fry for 1 minute, until they are thoroughly mixed together. Now add the rest of the ingredients except for the scallions. Turn the heat down and cook, uncovered, for 10 to 15 minutes, until the eggplant is tender, stirring occasionally. Return the heat to high and continue to stir until the liquid has been reduced and has thickened slightly. Turn the mixture onto a serving dish and garnish with the chopped scallion tops. KEN HOM PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Braised Veal Shanks in Hot and Sour Sauce Categories: Chinese, Veal Servings: 6 1/2 c Peanut oil 6 Veal shanks (about 1 pound -each) 12 Cloves garlic 2 c Diced onion 2 c Whole mushroom caps 1 ts Dried tarragon 4 c Diced tomatoes 2 c Balsamic vinegar 2 tb Green peppercorns 1 c Teriyaki Sauce (recipe -follows) 2 c Water 1/2 c Mirin (a rice wine used in -cooking, available at Asian -markets) 2 tb Chili and garlic paste 2 tb Brown sugar 1 tb Sesame oil Preheat oven to 350 degrees. In a large skillet over high heat, heat half the peanut oil until it begins to smoke and sear veal shanks until they are brown on all sides. Remove shanks from the pan and set them aside. Lower heat to moderate and add the remaining peanut oil. When hot, put in the garlic, onion, mushroom caps and tarragon and cook, while stirring, until the onion is translucent. Add the tomatoes, vinegar and green peppercorns and cook until the liquid is reduced by half. Add the Teriyaki Sauce, water, mirin, chili and garlic paste, and brown sugar. Bring mixture to a boil. Return veal shanks to the skillet, cover, place in oven, and cook until the meat is fork tender, approximately 1-1/2 hours. Skim any fat that accumulates on the surface of the braising sauce; add sesame oil to defatted sauce and serve. Serves 6 Teriyaki Sauce: 1 Tb. sesame seeds, toasted 1 cup soy sauce 1 1/2 ts. sesame oil 1/2 cup sugar 2 cloves garlic, minced 2 tsp. minced fresh ginger 1 cup thinly sliced scallions Place all ingredients in a small saucepan over moderate heat. Bring to a boil to allow the sugar to dissolve. Remove from heat and cool before using. Makes 1-1/4 cups. From: Pacifica Blue Plates Asbury Park Press 9/2/92 Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Braised Whole Fish with Shrimp Sauce Categories: Chinese, Seafood Servings: 4 2 Dry Shiitake mushrooms 1 tb Soy sauce 1 tb Shao Hsing wine OR dry -sherry 1 ts Cornstarch 1/4 lb Medium shrimp, peeled, -deveined and minced 1 Whole Cleaned fish, scaled -if necessary OR 1 1/2 lb Fish fillets or steak Salt and pepper (optional) 1 tb To 2 tb Cornstarch 2 tb Salad oil 1 tb Shredded or minced fresh -ginger 1/2 c Low-salt chicken broth 1 tb Soy sauce or bean sauce 1 ts Corn starch, mixed with 2 -teaspoons water 3 Green onions, thinly slice -on a sharp diagonal -(garnish) Soak mushrooms in warm water until caps are tender, 15 to 30 minutes; drain. Gently squeeze water from mushrooms then cut off and discard stems; thinly slice caps. Set aside. In a small bowl, combine 1 tablespoon soy sauce, wine and cornstarch. Add shrimp and stir to coat. Set aside. Sprinkle fish lightly with salt and pepper; dredge in cornstarch and shake off excess or lightly sprinkle with cornstarch (fish does not need to be completely coated). Place a wide frying pan (preferably with a non-stick surface) over medium-high heat. Add 1 tablespoon of the oil; swirl to coat surface. Add fish (skin side up if using fillets); cover and cook until golden brown on bottom, about 3 minutes. carefully turn fish over and repeat to brown other side. Remove fish and set aside. Add the remaining tablespoon of oil to the pan. Add ginger and cook, stirring, until fragrant, about 10 seconds. Add shrimp and stir until shrimp are opaque and separated, about 1 minute. Add mushrooms, broth and soy sauce and cook for 30 seconds. Add cornstarch solution and stir until sauce boils and thickens. Return fish to pan and spoon sauce over fish. Cover and simmer until center of fish at thickest is just opaque, about 3 to 5 minutes. Transfer fish to platter; pour sauce over fish. Garnish with green onions. Serves 4. Per serving: 294 Calories, 31 g Protein, 7 g Carbohydrates, 2 g Saturated Fat, 5 g Monounsaturated Fat, 7 g Polyunsaturated Fat, .7 Omega-3 Fat, 109 mg Cholesterol, 668 mg Sodium SOURCE: *Simply Seafood, Spring 1992 SHARED BY: Jim Bodle 3/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Breaded Tofu Cutlets Categories: Chinese, Vegetarian Servings: 6 2 lb Firm or extra-firm tofu, -frozen (see note) 5 c Water 1/2 c Finely minced fresh ginger -(My note - is this for -real? That's what It Says!) 3/4 c Soy sauce 1/2 c Whole-wheat pastry or white -flour 1/2 c Fine cornmeal Soy or other vegetable oil -for frying Dip: 1/2 lb Soft tofu Additional 1/2 c Water Additional 2 tb Soy sauce Garnishes: Tofu Tartar Sauce (recipe -follows) Fresh parsley To defrost tofu, place plastic bag filled with frozen tofu into bowl of hot water. After about 15 minutes, drain bowl and ad more hot water. Repeat process until tofu is soft. Remove tofu from plastic bag, rinse, and then squeeze out excess water by placing cakes between two plates and pressing plates together while tipping out water. Cut tofu horizontally into 1/2 inch thick slices. In large shallow pot, combine water, ginger, and soy sauce. Simmer sliced tofu in the marinade for 20 minutes. With large spatula, remove tofu. Gently squeeze out excess liquid by pressing tofu between fingertips. Set aside. To make dip, combine soft tofu, 1/2 c water, and 2 Tb soy sauce in blender or food processor; pour this batter onto large flat plate. Place whole-wheat flour in a second flat plate and cornmeal on a third. Dredge each slice of marinated tofu first in flour, then in batter, and last in cornmeal. Heat oil to sizzling in large skillet and deep or shallow fry (as you prefer) each cutlet until both sides are golden brown. Drain on paper towels. Serve with dollop of tartar sauce and sprig of fresh parsley. Note: to freeze tofu, place in plastic bag, seal, and freeze for a minimum of 48 hours before thawing. The color of frozen tofu will be a light amber, and when cooked, its texture will be pleasantly chewy. Makes 6 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Broccoli Stir-Fry Categories: Chinese, Vegetables Servings: 6 1 1/2 lb Broccoli 2 tb Peanut oil 2 tb Soy sauce 1 ts Cornstarch 1 tb Honey 1/2 ts Fresh grated ginger root or -1/4 teaspoon ground ginger 1/4 ts Hot pepper sauce 1/4 c Slivered almonds Wash broccoli and cut off broccoli flowerets. Slice stems 1/4 inch thick. In large skillet or wok, heat oil; stir-fry broccoli 5 minutes until crisp-tender. In small bowl, mix soy sauce and cornstarch. Add honey, ginger and hot pepper sauce. Pour over broccoli. Cook until sauce thickens slightly. Stir in almonds. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Broiled Ginger Beef Strips Categories: Chinese, Beef Servings: 4 1/4 c Soy sauce 2 tb Vegetable oil 2 tb Water 1 ts Sugar 1 Clove garlic, minced 1 sl Fresh ginger 1 1/4 lb Beef top round, cut 1 inch -thick 4 c Lettuce, thinly shredded 1/2 c Radishes, sliced 2 tb Green onion tops, sliced Combine soy sauce, oil, water, sugar, garlic, and ginger in a small bowl for the marinade. Partially freeze steak to firm; slice diagonally across grain into 1/8-inch thick strips. Place beef strips in a plastic bag or in a shallow, non-metal pan. Pour marinade over meat, turning to coat. seal bag, or cover pan and refrigerate for 6 hours or overnight, turning at least once. Combine lettuce, radishes, and green onion tops in a large bowl and set aside. Preheat broiler. Remove meat from marinade and place in a single layer in large shallow baking pan. Place pan on broiler rack set so meat is 3 to 4 inches from the heat. Broil steak for about 2 minutes, until browned; turn and broil for 2 minutes longer. Arrange steak strips on bed of lettuce mixture; pour pan drippings over meat, if desired. Woman's Day MEALS IN MINUTES August 1985 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Broiled Gingered Chicken Categories: Chinese, Chicken Servings: 4 4 Chicken legs with thighs (8 -oz each) 4 sm Garlic cloves 4 oz Fresh ginger, cut into -1/4-inch slices Grated peel of 1 large lemon 1/2 ts Salt 1/2 ts Freshly-ground pepper 1/2 c Fresh cilantro leaves 1/4 c Fresh lemon juice 2 tb Sherry vinegar 4 ts Peanut oil Fresh cilantro sprigs -(garnish) 4 Lime wedges (garnish) Use very sharp knife to score chicken skin diagonally, spacing cuts about 1/4-inch apart. Arrange chicken in single layer, skin side up, in baking dish. With machine running, drop garlic and ginger through feed tube of food processor; mince finely. Mix in lemon peel, salt, and pepper. Add cilantro and mince finely. Blend in lemon juice and vinegar. Add oil in thin stream through feed tube with machine running. Rub mixture over both sides of chicken; set aside for 2 to 3 hours. Grease broiler pan and position about 4 inches from heat source; preheat broiler. Transfer the chicken to heated pan. Broil until just tender, very juicy, and deep golden, or 10 to 15 minutes on each side. Turn chicken skin side up for last 2 to 3 minutes and brush with any remaining ginger sauce. Transfer chicken to a warm platter and let stand for 5 minutes. Garnish with cilantro sprigs and lime wedges. Bon Appetit LIGHT AND EASY SPECIAL Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Broiled Monkfish in Gingered Soy Sauce Categories: Chinese, Seafood Servings: 6 4 Fillets of monkfish 1/2 c Light soy sauce 1 Minced garlic clove 1 tb Grated fresh ginger White pepper to taste Mix soy sauce, garlic, ginger and pepper and marinate the monkfish for several hours in the refrigerator, turning once. Transfer fish to a broiler pan and broil for 8-10 minutes until fish flakes easily with a fork. Serve with brown rice and a green vegetable. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Broiled Oriental Swordfish Categories: Chinese, Seafood Servings: 6 2 tb Fresh lemon juice 2 tb Soy sauce 1 tb Olive oil 1 tb Fresh minced ginger 1/2 lb Swordfish steak cut 1 1/4 to -1 1/2 inch thick Vegetable oil for broiling -dish 1 Scallion thin sliced on the -diagonal for garnish 1 Lemon cut in half for -garnish Combine lemon juice, soy sauce, olive oil, ginger and garlic in a bowl. MArinate swordfish in the mixture for 1 hour in refrigerator, turning occasionally. Remove from marinade and scrape off any ginger or garlic that may cling. Strain marinade, reserving liquid. Preheat broiler. Place swordfish 4 inches from heat source on a lightly oiled, flat broiling dish. Don't place fish directly on broiling rack, which can break it apart. Brushing with reserved marinade, broil fish to desired degree of doneness, 4 5 minutes per side. Don't overcook. Sprinkle with scallion and garnish with lemon halves. Serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Broiled or Grilled Marinated Chicken (Gai Yang) Categories: Thai, Chicken Servings: 4 Stephen Ceideburg 3 tb Minced cilantro root 3 tb Fish sauce 3 tb Chinese light soy sauce 2 tb Fresh lime juice 1 tb Freshly ground black pepper 1 tb Minced garlic (3 cloves) 2 lb Chicken legs or breasts, -skin and fat removed A street and market food served everywhere in Thailand, this chicken is traditionally associated with the Northeast. At the train stations or bus stop, you can get a few skewers and a little bag of sticky rice for a delicious snack or light lunch. The marinade dates back to a time before the introduction of chilies by the Portuguese. Black peppercorns were used in enormous quantities, and they still have an important role in Thai cooking. Combine cilantro root, fish sauce, soy sauce, lime juice, pepper and garlic in a blender or food processor. Blend until smooth and pour into a shallow, non aluminum dish. Add chicken and turn to coat evenly with marinade. Cover and marinate in the refrigerator for at least 1 hour or up to 8 hours, turning occasionally. Preheat the broiler or prepare a charcoal or gas grill. Drain the chicken and reserve the marinade for basting. Broil or grill the chicken on a lightly oiled rack approximately 3 inches from the heat for 10 minutes. Turn the chicken and baste with the reserved marinade. Discard any leftover marinade. Cook for 10 to 15 minutes longer, or until the outside is browned and the inside is no longer pink. 209 CALORIES PER SERVING: 37 G PROTEIN, 4 G FAT, 4 G CARBOHYDRATE; 673 MG SODIUM; 96 MG CHOLESTEROL. From "Eating Well", Jan/Feb, 1992. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Broiled Salmon Teriyaki Categories: Chinese, Seafood Servings: 4 1/4 c Chicken Broth 1/4 c Rice Wine OR Dry White 2 tb Sugar 2 tb Grated Ginger root 2 tb Low Sodium Soy Sauce 4 (4 Oz.) Salmon Fillets Skinned Combine First 5 Ingredients in A Small Saucepan. Bring To A Boil & Cook Over Medium High Heat 5 Minutes. OR Until Slightly Thickened, Stirring Occasionally. Strain & Discard Ginger root. Let Cool. Brush Both Sides Of Fillets With Soy Sauce. Place Fillets On A Rack Coated With Cooking Spray. Place Rack On A Broiler Pan. Broil 4 To 5 Inches From Heat 3 Minutes. Turn Over And Baste With Soy Sauce Mixture. Broil An Additional 2 Minutes. OR Until Fish Flakes Easily. Baste With Soy Mixture. About 223 Cal. Per 3 Oz. Serving. Fat 7.8 Chol. 48. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Buddha's Delight Categories: Chinese, Vegetarian, Salads Servings: 6 1 c Oil for deep-frying 1 ts MSG (opt) 2 tb Dark soy sauce 2 tb Medium sherry 1 tb Water 1 Sq. fermented bean curd 1 ts Salt 1/2 ts Sugar 2 tb Sesame oil MMMMM------------------------DRIED INGREDIENTS----------------------------- 4 Lily buds, Golden Needles 4 Wood ear black fungus 6 Nami Black mushrooms 2 Bean curd sticks 1/2 c Dried bamboo shoots (opt) 2 oz Bean thread noodles MMMMM--------------------FRESH & CANNED INGREDIENTS------------------------- 2 c Mung bean sprouts 2 Stalks celery 2 md Carrots 1 Bell pepper 1 Long white turnip 2 Leaves Napa cabbage 1/2 c Canned ginko nuts 1/2 c Canned baby corn 2 Cakes pressed bean curd (OR 6 Fried gluten balls) This dramatic "hot salad" is typical of Buddhist vegetarian dishes. Preparation: Rinse, then soak dried ingredients in warm water: soak bean curd sticks overnight; soak rest about 1 hour. Cut bean curd sticks and lily buds into 2" sections. Remove hard stems from wood ears, and slice thinly. Remove stems from black mushrooms (reserve for stock pot); halve the caps. Cut thin strands of bamboo shoots into 2" lengths. Cut soaked bean thread noodles into 3" pieces. Wash and blanch bean sprouts, celery and pepper.Slice celery, pepper, carrots, turnip and cabbage into 2" long pencil-size pieces. Halve baby corn on the bias. Slice pressed bean curd same size as vegetables. Deep-fry in shallow oil until slightly tan but still pliable. Drain. Mash fermented bean curd, then blend with sugar, dark soy, sherry and water. Stir-frying: Heat wok until medium-hot. Add 4 tablespoons of deep- frying oil. Add all dry ingredients, except noodles; stir-fry 1 minute. Turn wok to high. Add fresh and canned ingredients, and stir-fry for 2 more minutes: sprinkle in salt after first minute. Add liquid mixture, mixing with juices in pan. Add noodles. Reduce heat to medium, cover wok, and steam for 5 minutes, or until vegetables are cooked but still firm. Uncover, sprinkle in MSG and sesame oil. Toss briefly. Serve in a warm bowl. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bul Kogi (Korean Barbecue) Categories: Korean, Beef Servings: 6 5 lb Beef short ribs 2 Garlic cloves, crushed 1/4 c Sesame seeds - toasted and crushed 1 c Finely chopped green onions 1 ts Pepper 1 ts Sesame oil 2 c Soy sauce 1 c Sugar 1/4 c Oil Place short ribs in bowl. Add garlic, sesame seeds, green onions, pepper, sesame oil, soy sauce, sugar and oil and toss to coat meat well. Cover and let stand at room temperature 2 hours. Barbecue over coals or run under broiler, turning and basting often with marinade until meat is tender. Created by: Wailea Steak House, Hawaii (C) 1992 The Los Angeles Times MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bul Kogi Categories: Korean, Beef Servings: 6 4 lb Beef short ribs 2 Cloves garlic, crushed 1/4 c Toasted & crushed sesame -seeds 1 c Finely chopped green onions 1 ts Pepper 1 ts Sesame oil 2 c Soy sauce 1 c Sugar 1/4 c Oil "This recipe came from Hawaii, but Los Angeles has many Korean restaurants where zesty barbecued meat dishes are served. Created by: Wailea Steak House, Hawaii". Place short ribs in bowl. Add garlic, sesame seeds, green onions, pepper, sesame oil, soy sauce, sugar and oil and toss to coat well. Cover and let stand at room temperature 2 hours. Barbecue over coals or run under broiler, turning and basting often with marinade until meat is tender. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bulgar Sweet (Lapsi) Categories: Indian, Desserts Servings: 10 1 oz Corn oil margarine 1 1/4 c Coarsely ground wheat -(bulgar) 1 tb Fennel seeds 1/4 c Golden raisins, seedless 2 1/4 c Nonfat milk 1/4 c Nonfat dry milk powder 1/2 c Sugar (reduce if preferred) 1 pn Saffron 1/4 ts Yellow food color 1/2 ts Cardamoms, crushed 1/2 ts Nutmeg, grated 2 tb Almonds, finely sliced 1. In a saucepan, heat margarine and saute wheat and fellen seeds, stirring frequently, until the wheat is light golden brown; about 10 to 15 minutes. Add raisins and cook until the raisins are swollen. Remove saucepan from heat. 2. Carefully add nonfat milk, nonfat milk powder, sugar, saffron, and yellow food color. Stir well, and bring to boil. 3. Reduce heat slightly, cover and cook until almost all the liquid has been absorbed. 4. Add cardamoms, nutmeg, and fold in. Cover and cook on a very low heat for 20 minutes or until the wheat is cooked but still moist. (Ass a little water if too dry.) 5. Garnish with almonds and serve. (Can be used as a first course, as a cereal, or as dessert) Nutrient Analysis (per serving): 181 calories 5.7 g protein 31.1 g carbohydrates 4.3 g total fat 0.7 g saturated fat 1.5 mg cholesterol 75.0 mg sodium From: INDIAN RECIPES FOR A HEALTHY HEART - From the Kitchen of Mrs. Lakhani. Fahil Publ. Company, Los Angeles. 1991. ISBN 0-9630235-0-0 Shared by: Karin Brewer, Cooking Echo, 8/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bulgogi #1 Categories: Korean, Beef Servings: 4 1 1/2 lb Beef top round 1/4 c Soy sauce 3 tb Rice vinegar 3 tb Sesame oil 2 tb Toasted sesame seeds 1 ts Sugar 3 tb Finely minced scallions 1 1/2 tb Finely minced garlic 1/2 ts Freshly ground black pepper 1. Cut the beef on the diagonal into flat 1/8-inch-thick slices, about 3 to 5 inches long by 1 1/2 inches wide. Place the pieces in a noncorrosible bowl. 2. Add the remaining ingredients, one by one, to the bowl. Using your fingers, mix the preparation gently byt thoroughly. 3. Cover the bowl and place it in the refrigerator for 12 to 24 hours. Mix the preparation occasionally. 4. Remove the bowl from the refrigerator at least 1 hour before cooking the marinated beef. 5. Drain the beef before cooking, being careful not to press out its succulent juices or to rub off the clinging sesame seeds. Discard the marinade, or reserve it for future sauce making. 6. Barbecue the marinated beef slices in a single layer (the slices should not touch each other) over hot coals for 25 to 40 seconds per side, depending on the thickness of the meat and intensity of the heat. 7. Serve the 'bul-gogi' immediately. From: GREAT PEASANT DISHES OF THE WORLD by Howard Hillman : ISBN 0-395-32210-3. Houghton Mifflin, Boston. 1983 Posted by: Karin Brewer, Cooking Echo, 7/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bulgogi #2 Categories: Korean, Beef Servings: 6 1 lb Sirloin Steak (cut into thin -strips) 2 tb Sesame Oil 2 tb Sugar 2 tb Cooking Sherry 1/3 c Soy Sauce 1 ts Pepper 1 lg Onion 2 Cloves Garlic Rice for 4 Cut steak into thin strips no longer than 2 inches. Mix all ingredients (except rice) with the meat. Let marinate 1 hour room temp. or 2 hours in the refrigerator. Broil until cooked to your liking. Serve over rice. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bulgogi (Marinated Sirloin Steak) Categories: Korean, Beef Servings: 4 1 lb Sirloin Steak (cut into thin -strips) 2 tb Sesame Oil 2 tb Cooking Sherry 2 tb Sugar 1/3 c Soy Sauce 1 lg Onion 2 Or 3 Cloves Garlic 1 ts Pepper Mince garlic and chop onion (finely). Mix all ingredients with the steak strips. Let marinate for 1 hour room temp. or 2 hours refrigerated. Broil until done to your liking. Serve over rice. It says it makes 4 servings, but it's never enough for us. I always double it. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bulgoki Sauce Categories: Korean, Sauces Servings: 6 3 tb Dark soy sauce 1 sm Clove garlic, crushed 1 tb Oriental sesame oil 1 ts Chinese bean paste (Mein -Chiang) 1 ts Toasted sesame seed* 2 tb Sake or dry sherry 1 ts Minced scallion 1 tb Sugar 1 tb Oil Salt to taste 1/4 ts Cayenne pepper * See note on toasted sesame seed above. Crush garlic with sugar and salt to make a smooth paste. Combine with remaining ingredients. Dip broiled or fried beef slices in the sauce. The International Gourmet Cookbook; Jules Bond; Castle Books; 1979 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Burmese Coconut Rice Categories: Burma, Rice Servings: 6 3 3/4 c Milk 1 lb Fresh Shredded Coconut 3 1/2 c Long Grain Rice 3 md Onions, Grated 3 tb Peanut Oil 1/2 ts Salt 1 1/4 c Extra Coconut Milk Bring the milk to a boil and add the shredded coconut. Remove form the heat and let it stand, covered, for 1 hour. Mix the rice and onions and fry together in the heated oil for about 3 minutes. Add this mixture to the milk and coconut and add the salt. Mix well and bring to a boil. Reduce the heat, cover, and let simmer over low heat for 30 minutes, or until the rice has absorbed all of the liquid. If the mixture becomes too dry before the rice is soft, add a little of the extra coconut milk; heat the milk before adding, but do not let it boil. From How To Make Good Curries by Helen Lawson Copyright 1973 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Burmese-Style Coconut Spiced Fruit Rice Categories: Burma, Rice Servings: 6 1 ts Vegetable oil 1 c Chopped onion 1/2 c Water, divided 4 c Cooked white rice, -unseasoned 4 tb Grated coconut or: 2 ts Coconut flavoring) 3 Bay leaves 1 ts Ground cinnamon 1/4 ts Curry powder 1/4 ts Ground tumeric 1/4 ts Ground cloves Salt and pepper to taste Combine oil, onion and 2 tablespoons water in large non-stick skillet. Cook over high heat, stirring occasionally, until water evaporates and onion begins to brown. Add remaining water and all other ingredients; lower heat. Cover and cook until heated through. Remove bay leaves before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Buta Zen Mai - Pork with Fern Shoots Categories: Japanese, Pork Servings: 6 1 1/2 lb Lean pork-sliced thin 1 lb Zen Mai (fern shoots) cut -into 1 1/2" lengths 3 ts Sugar 2 tb Shoyu 1/2 ts Gourmet powder 2 tb Oil 1. Put oil in heated skillet. Add pork and cook for 2 minutes. 2. Add sugar, shoyu, gourmet powder and cook for 3 minutes. 3. Soak and drain Zen Mai. Add to mixture and cook until most of the liquid is absorbed. 4. Remove and serve. From "Sukiyaki, the Art of Japanese Cooking and Hospitality", by Fumiko. Edited and copyrighted by Scotty Guletz. Hawaii and Pacific Books. No date given. This is an interesting little book (booklet, really) that must have come out just after WW II. It was written by a Japanese lady living in Hawaii and tends to emphasize how genteel and hospitable the Japanese culture is--probably a good idea considering the historical context of the book. The recipes are all pretty basic but look good and call for real Japanese ingredients that I'm sure were either scarce or unavailable on the Mainland at the time. Shoyu is, of course, soy sauce. I can't believe that "gourmet powder" could be anything but MSG. Though it doesn't call for "fiddleheads" by name, I can't imagine what else "fern shoots" could be. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Buttered Saffron Rice Categories: Indian, Rice Servings: 6 2 ts Saffron, leaf saffron 2 tb Milk, warm 1 tb Salt 2 c Rice, basmati 4 tb Butter "The darker (the redder) the saffron colour, the better the quality. It usually comes from Spain, but the best, really expensive stuff, is grown in Kashmir, where I went to see it growing. There are many different grades. Watch out for fake or dyed saffron. Buy it from a reputable source. To use it in a recipe, I roast it in a cast-iron pan until it's crisp to draw out the colour, then crumble it lukewarm milk and let it sit for three to four hours." Place saffron in small, dry, hot pan over medium heat about 1 minute or just until fragrant. Crumble into milk. Fill large pot with about 13 cups water; add salt and bring to boil. Meanwhile, place rice in medium bowl and cover with cold water. Immediately drain rice through colander. Wash and drain two more times. When water is boils, add rice and stir once; bring to boil. Cook 5 minutes; rice should be slightly hard in the centre. Drain in colander and place in oven proof dish. Drizzle saffron milk over rice, tossing over a couple of times very gently. Divide butter into four pieces; place over rice. Cut pieces of aluminium foil 2 inches larger than rim of dish; place on top of dish; place lid on foil. Bake in preheated 300F oven 40 to 50 minutes, checking after 40 minutes to see if rice is cooked. Serve saffron-coloured streaked rice spooned on warmed platter. SERVES:6 SOURCE: MAdhur Jaffrey, published in Toronto Star posted by Anne MacLellan MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Butterfly Shrimp with Snowpeas Categories: Chinese, Seafood Servings: 4 1/4 lb Fresh or frozen medium-sized -shrimp 1/3 lb Fresh snowpeas 8 lg Fresh or canned water -chestnuts 1/2 c Unpeeled straw mushrooms 2 ts Fresh ginger, slivered 1 lg Clove garlic, minced 2 Green onions 3 tb Peanut oil 1/2 c Chicken stock 2 ts Thin soy sauce 1 ts Dry sherry 1/2 ts Salt 1 pn Sugar Cornstarch paste Always a favorite, you will want to serve this fresh tasting combina- tion over and over again. Preparation: Soak snowpeas in cold water for 2 hours to make crisp. Soak shrimp in salted cold water for 1 hour. Drain straw mushrooms. Break off ends of snowpeas. Peel & rinse water chestnuts. Shell shrimp, keeping tail intact. Deeply slit shrimp around upper curve (don't cut through), deveining, & spreading shrimp almost flat. Cut free onion on the bias in 2" lengths. Slice water chestnuts thinly crosswise. In small bowl, mix stock, soy sauce, sherry, salt & sugar. Stir-frying: Swirl peanut oil into very hot wok. When oil begins to smoke, add shrimp & stir-fry until they curl (about 20 seconds). Remove shrimp to serving platter. Stir-fry mushrooms for 30 seconds; add garlic & ginger; stir-fry another 30 seconds. Add snowpeas & water chestnuts; stir-fry briskly for 1 minute. Add stock mixture; bring to boil; keep tossing until snowpeas are bright green. Push ingredients out of liquid, dribble in cornstarch paste to thicken slightly. Return ingredients, including shrimp. Stir briefly. Serve immediately. HINT: snowpeas should be slightly undercooked when served. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cabbage (Korean Ho Baechu) Categories: Korean, Vegetables Servings: 4 6 ea Leaves Chinese cabbage 1 ea Clove garlic 1 tb Sesame oil 1/2 ts Sesame seeds Dash cayenne pepper Dash black pepper 2 tb Chang, meat sauce 1. Shred the cabbage into thin strips and steam until just tender. After cooking, there should be 2 cups of cabbage remaining. 2. Crush the garlic, then add it, the sesame oil, sesame seeds, the cayenne and black pepper to the cabbage. Add the meat sauce. Cook over a high flame for 2 minutes to blend the flavors. Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Caldereta Categories: Indian, Lamb, Beef, Goat Servings: 4 Stephen Ceideburg 2 lb Lamb, beef or goat, cut into -1 1/2-inch cubes 3 tb Distilled white vinegar 1 1/4 ts Salt Freshly ground black pepper 4 tb Olive oil 3 Whole dried hot red chiles 5 Garlic cloves, peeled and -minced 1 lg Onion, peeled and minced 1 ts Whole black peppercorns 1 Two-inch cinnamon stick 2 Bay leaves 4 ts Tomato paste 2 md Potatoes 1/2 lg Red bell pepper 8 Whole stuffed green olives Put the cubed meat into a bowl and add the vinegar, salt and pepper. Set aside for 30 to 40 minutes. Drain the meat, saving the liquid, and pat it dry. In a large heavy saucepan, heat the oil over medium heat. When it is hot, add the chiles. Stir for a few seconds or until they swell and darken. Remove chiles with a slotted spoon and set aside. Put as many cubes of meat into the pan as will fit without crowding. Brown the meat on all sides and repeat until all of the meat is browned. Remove meat from pan. Put the onion and garlic into the pan and cook for 2 minutes, scraping up any pan juices. Put in the black peppercorns, cinnamon and bay leaves. Stir and cook another minute. Return the meat to the pan with its accumulated juices, the chiles, the reserved marinade and the tomato paste. Stir and cook for 1 minute. Add 2 cups water and bring to a boil. Cover, turn the heat to low and cook for 15 minutes. Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes. When the meat has cooked for 15 minutes, add the potatoes. Cover and continue to cook for 45-60 minutes or until the meat is tender. Seed the bell pepper and cut it into 1/4-inch wide strips. When the meat is tender, put the peppers and olives into the stew. Stir and cook another 3-5 minutes. Joyce Jumpering writing in the San Jose Mercury News, 5/19/93. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cambodian Eggplant with Pork and Shrimp Categories: Cambodian, Seafood, Pork Servings: 1 Stephen Ceideburg 1 md Eggplant 1 tb Oil 1 Garlic clove, chopped 1/2 c Finely ground pork 1 Fresh red chile, seeds and -veins removed, minced 1 tb Soy sauce 1/2 ts Fish sauce 1/2 ts Mild chili powder 1 tb Sugar 1/2 c Chicken stock 1/2 c Water 2 tb Spicy Lime Sauce 1/2 c Raw shrimp, peeled and -chopped Salt, pepper Garnishes: fresh coriander, -sliced green onions SPICY LIME SAUCE: 2 Garlic cloves, peeled 1 Or 2 red chiles, stems, -seeds and veins removed 1/2 c Water 2 tb Fish sauce Juice of 1 medium lime 3 tb Sugar Shredded carrot, for garnish Preheat oven to 450 degrees F. Puncture eggplant in a few places with a fork or skewer. Bake on a sheet pan until soft, about 15 minutes. Set aside and let cool slightly, then peel and split lengthwise into strips about 1 inch thick.' Heat oil in a wok or saucepan over medium heat. Add garlic and cook until lightly browned. Add pork, chile, soy sauce, fish sauce, chili powder and sugar; cook, stirring, until meat loses its raw color. Add stock and water and bring to a boil. Add lime sauce, shrimp and eggplant; simmer until shrimp are done. Season with salt and pepper. Transfer eggplant pieces to a serving dish and top with pork mixture. Garnish with coriander and green onions. Spicy Lime Sauce: Combine garlic, chiles and the water in a blender or food processor and liquefy. Combine fish sauce, lime juice, sugar and chile-garlic mixture in a small bowl. Stir to dissolve sugar. If using sauce by itself, add a bit of shredded carrot for garnish. Makes 1 scant cup. PER SERVING: 175 calories, 10 g protein, 11 g carbohydrate, 10 g fat (3 g saturated), 42 mg cholesterol, 418 mg sodium, 3 g fiber. From Jay Harlow's "Southeast Asian Cooking." From an article by Joyce Jue in The San Francisco Chronicle, 9/4/91. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Canton Chicken & Chinese Sausages Categories: Chinese, Chicken, Pork Servings: 4 2 tb Each soy sauce and dry -sherry 1/2 lb Chinese sausages (lop -cheong) 1 tb Sugar 2 Cloves garlic, minced 2 tb Salad oil 2 Quarter-size slices fresh -ginger crushed 1 3/4 c Water 1 c Long grain rice 1 lb Chicken thighs, boned & cut -in 1-1/2 inch pieces 2 Whole green onions, thinly -sliced 4 Medium-size dried mushrooms In a bowl, combine soy, sherry, sugar, garlic, and ginger. Add chicken and stir to coat. Cover and refrigerate for one hour. Cover mushrooms with warm water, let stand for 30 minutes, then drain. Cut off and discard stems; squeeze mushrooms dry and thinly slice. Cut sausages in 1/4 inch thick diagonal slices. Drain chicken, reserving marinade; discard ginger. In a heavy 3-quart pan, heat oil over high heat. Add chicken and cook, turning, until lightly browned (about 2 minutes on each side). Remove chicken and set aside. To the pan, add reserved marinade and water; stir in rice. Bring to a boil over medium-high heat and cook, uncovered, until liquid is absorbed (about 8 to 10 minutes). Reduce heat to low and stir in chicken, sausages, and mushrooms. Cover and simmer, without stirring, until rice is tender (about 45 minutes). To serve, spoon mixture into a serving bowl and sprinkle with green onion. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Canton Chicken & Snow Peas Categories: Chinese, Chicken Servings: 3 4 Medium-size dried mushrooms 2 ts Soy sauce 2 ts Cornstarch 2 ts Dry sherry 2 ts Water 1 ds Of white pepper 1 1/2 lb Chicken breasts ** 3 1/2 tb Salad oil 1 sm Clove garlic, minced 1/2 c Sliced bamboo shoots 1/4 lb Snow peas ** Cooking Sauce 1/2 c Water 1 tb Dry sherry 2 tb Oyster sauce 1/4 ts Sugar 1 ts Sesame oil 1 tb Cornstarch * Ends and strings removed from snow peas ** Chicken breasts should be skinned, boned and cut into bite sized pieces. Cover mushrooms with warm water, let stand for 30 minutes, then drain. Cut off and discard stems; squeeze mushrooms dry, thinly slice and set aside. In a bowl, combine soy, cornstarch, sherry, water and pepper. Add chicken and toss to coat, then stir in 1 1/2 t of the oil and let stand for fifteen minutes to marinate. Prepare cooking sauce - mix together water, sherry, oyster sauce, sugar, sesame oil and cornstarch and set aside. Place a wok or wide frying pan over high heat. When pan is hot, add 2 T of the oil. When oil begins to heat, add garlic and stir once. Add chicken and stir-fry until chicken is opaque (about 3 minutes). Remove chicken from pan. Add remaining 1 T oil to pan. When oil is hot, add mushrooms and bamboo shoots. Stir-fry for one minutes, adding a few drops water if pan appears dry. Add snow peas and stir-fry for 1 1/2 minutes, adding a few drops more water if pan appears dry. Return chicken to pan. Stir cooking sauce, add to pan, and cook, stirring until sauce bubbles and thickens. Variations: Cashew or Almond Chicken - first toast 1/2 c cashews or blanched almonds in 1 T salad oil over medium-low heat until golden; remove from pan and set aside. Stir in nuts just before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cantonese Chicken Salad with Cashews Categories: Chinese, Chicken, Salads Servings: 6 2 c Peanut or vegetable oil 2 oz Rice stick noodles 1 tb Dry spicy mustard 1 1/2 tb Water 1 pn Sugar 1 pn Salt 1 Roast Chicken - Deli (Cantonese-style) - left whole 4 tb Roast chicken juices 2 ts Soy sauce 1 tb Vinegar 1 ts Asian sesame oil 4 Green onions - mostly white section, - cut into - 2" long fine shreds 1 bn Fresh coriander leaves 2 tb Toasted sesame seeds 6 c Shredded iceberg lettuce -=OR=- Romaine lettuce 1 c Roasted cashews IN A WOK OR SMALL SAUCEPAN heat the oil to 375F. Pull noodles apart into 4 small batches. Add 1 small handful at a time into the hot oil. They should puff within a few seconds. If they do not, the oil is not hot enough. With chopsticks or tongs, remove noodles and drain on paper towel. Repeat with the remaining noodles. Lightly crumble noodles. Makes about 4 cups. In a small bowl, blend thoroughly the mustard, water, sugar and salt; set aside for at least 10 minutes. Open the cavity of the roast chicken; pour out the juices and add them to any juices accompanying the chicken. Strain and degrease the juice. Mix 4 tablespoons of the strained juice with soy sauce, vinegar and sesame oil; set aside. Remove the chicken meat from the bones. Hand shred by tearing the meat into 1/4-by-2-inch-long shreds. Cut skin into 1 1/2-inch long thin slivers. In a large bowl mix together the skin, chicken and reserved mustard mixture. Add the green onions, coriander, sesame seeds and reserved roasting juice mixture; toss together like a salad. Just before serving, add lettuce and cashews; toss together. Arrange over a bed of crumbled rice stick noodles. Serve at room temperature. JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cantonese Casserole Categories: Chinese, Pork Servings: 4 10 oz Frozen french style green -beans 1 tb Canola oil 1 tb Flour 3/4 c Skim milk 2 tb Lite Soy sauce 1 c Lite dairy sour cream * 2 c Diced cooked ham 1 Flat can water chestnuts 1/2 c Bread crumbs 1 Paprika 1 Vegetable spray * Or use yogurt cheese mixed with 1 tablespoon cornstarch and a little lemon juice. Thaw green beans, drain well. Melt butter, blend in flour, add milk, and soy sauce. Cook over medium heat, stirring, until thickened. Add sour cream, ham and thinly sliced water chestnuts. Pour into sprayed baking dish. Sprinkle top with bread crumbs. Dash generously with paprika. Bake at 350 F for 30 minutes. From the recipe files of Sheila Exner - September 1991 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cantonese Sweet and Sour Spam Categories: Chinese, Pork Servings: 4 1 tb Cooking oil 1 lg Carrot sliced diagonally 6 Green onions, sliced 1/4 -inch 1 Clove garlic, minced 1 sm Cucumber, cut into chunks 2/3 c Water 1 tb Cornstarch 3 tb Each: sugar, ketchup and 1 ts Soy sauce Vinegar 12 oz Spam, cubed 1/2 inch 8 oz Bamboo shoots drained In large skillet, cook oil over medium heat. Add carrot, green onion, garlic and cucumber; cook, stirring occasionally until crisp tender (4 to 5 minutes). Add remaining ingredients except Spam and bamboo shoots. Cook, stirring, until sauce is thickened. Add Spam and bamboo shoots. Cook until heated through. If desired, serve over rice. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cantonese Roast Duck Categories: Chinese, Poultry Servings: 6 1 Duckling rubbed inside and -out with 2 tablespoon salt 2 tb Sherry 2 tb Hoisin sauce 2 tb Dark corn syrup 1 ts Five spice powder 1 tb Ground brown bean sauce Rub duck inside and out with salt and refrigerate overnight. Mix remaining ingredients and rub on duck inside and our until used up. Preheat oven to 300 degrees. Place duck on rack, breast side up, in pan with 1 inch of water. Roast 1 hour, turn duck over, roast 1 hour more. Turn duck breast side up, increase heat to 350 degrees and roast 30 minutes. Remove from pan and cool. To serve, carve in the chinese manner, bones and all. Or carve as you would poultry. If carved chinese style, the duckling may be wrapped in foil after carving and frozen. Reheat in foil in 300 degree oven for 30 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cantonese Meat Balls Categories: Chinese, Ground beef, Appetizers Servings: 6 1 lb Ground beef 1/4 c Minced onions 1 ts Salt 1 ts Pepper 1/2 c Milk 1/4 c Sugar 1 1/2 tb Cornstarch 1 c Pineapple juice 1/4 c Vinegar 1 ts Soy sauce 1 tb Butter 1 c Sliced celery 1/2 c Sliced pepper 1/2 c Slivered almonds, sauteed Form 20 small meatballs of combined beef, onions, salt, pepper, and milk. Bake at 350 F for 35 minutes. Combine sugar and cornstarch; mix in liquids and add butter. Cook on low heat until clear, stirring constantly. Add vegetables and heat gently 5 minutes. Place meatballs on a bed of cooked rice, top with sauce and sprinkle with almonds. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cantonese Meatballs Categories: Chinese, Ground beef, Appetizers Servings: 6 20 oz Pineapple Chunks In Syrup 3 tb Packed Brown Sugar 5 tb Teriyaki Sauce, Divided 1 tb Vinegar 1 tb Catsup 1 lb Ground Beef 2 tb Instant Minced Onion 2 tb Cornstarch 1/4 c Water Drain pineapple; reserve syrup. Combine syrup, brown sugar, 3 tablespoons teriyaki sauce, vinegar and catsup; set aside. Mix beef with remaining 2 tablespoons teriyaki sauce and onion; shape into 20 meatballs. Brown meatballs in large skillet; drain off excess fat. Pour syrup mixture over meatballs; simmer 10 minutes, stirring occasionally. Dissolve cornstarch in water; stir into skillet with pineapple. Cook and stir until sauce thickens and pineapple is heated through. Typed by Syd Bigger. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cantonese Sweet & Sour Chicken Categories: Chinese, Chicken Servings: 4 2 Boneless, skinless chicken -breast halves 1 tb Cornstarch 1 tb Kikkoman Soy Sauce 1 ts Minced fresh ginger 1 cn Mandarin orange segments (11 -ounces) 2/3 c Kikkoman Sweet & Sour Sauce 2 tb Vegetable oil, divided 1/2 lb Fresh snow peas, trimmed 1 bn Green onions with tops cut -diagonally into Thin slices 1 To 1 1/2 cups Blue Diamond -Toasted No-Salt Almonds or -Whole Natural Almonds Cut the chicken into 1-inch pieces. Combine the cornstarch, soy sauce and ginger; stir in the chicken. Let stand for 15 minutes. Meanwhile, drain the mandarin oranges, reserving 1/4 cup of the syrup. Blend the sweet and sour sauce with the reserved syrup. Heat 1 tablespoon of the oil in a hot wok or large skillet over medium-high heat. Add the chicken and stir-fry for 2 minutes; remove. Heat the remaining oil in the same wok. Add the snow peas and stir fry for 1 minute. Add the green onions and stir-fry for 30 seconds. Add the chicken, almonds and the sweet and sour sauce mixture; cook, stirring, until all of the ingredients are coated with the sauce. Gently stir in the Mandarin orange segments and heat through. Kikkoman and Blue Diamond advertisement. [Country Home; February, 1992] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Caramel Fried Apples or Bananas Categories: Chinese, Desserts Servings: 6 1/2 c All purpose flour 2 tb Cornstarch 3/4 ts Baking powder 1/2 c Water 2 Golden Delicious apples -or- 2 Bananas Salad oil 2/3 c Granulated sugar 1/3 c Warm water 1 tb Salad oil 2 ts Sesame seeds In a bowl, mix flour, cornstarch, and baking powder. Add water and stir until smooth. Peel and core apples; cut each apple into 3 wedges. (If you use bananas, peel and cut in 1/2 inch thick diagonal slices.) Place fruit in batter and turn to coat evenly. Into a deep pan pour oil to a depth of about 1 1/2 inches. Heat oil to 350 degrees. Using chopsticks or a spoon, lift one piece of fruit at a time from batter and let excess batter drip off, then lower fruit into hot oil. Cook several pieces at a time until coating is golden brown (about 2 minutes). Remove with a slotted spoon and drain on paper towels. Generously oil a flat serving dish. Fill a serving bowl to the brim with ice cubes; cover with water. Place sugar, water and oil in a ten inch frying pan; stir to blend. Place pan over high heat. When mixture begins to bubble (about one minute), shake pan continuously to prevent burning. Continue cooking and shaking pan until syrup *just* turns a pale straw color (about 9 minutes). Immediately remove from heat, add sesame seeds, and swirl to mix. (Syrup will continue to cook after you remove it from heat and color will turn golden in a few seconds.) Drop fruit into syrup and swirl to coat evenly. Using two spoons, immediately remove each piece of fruit and place on oiled dish so pieces do not touch. At table, dip each piece of fruit in ice water so coating hardens and fruit cools. Serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cardamom Kulfi Pops Categories: Indian, Desserts Servings: 8 1 1/2 qt Whole milk 1/3 c Sugar 3/4 ts Ground cardamom 8 Paper cups -OR Cooking parchment -OR Waxed paper 8 Ice cream sticks (opt) In a 6-8 quart pan over high heat, stir milk, sugar, and cardamom until simmering. Over medium-high heat, boil until reduced to 2 cups, 25-35 minutes, stirring often; slide pan partially off heat if milk threaten to boil over. Let cool; to speed cooling, set pan in ice water. Set paper cups in a rimmed pan. Or, to make cones, cut 8 pieces of parchment or waxed paper into 7-1/2" squares. Fold each piece in half to make a triangle. With long edge toward you, bring 1 of the 45' angles to the top of the triangle, then roll toward other angle. To close hole at bottom, starting from the top, press 1 inside sheet to tyhe opposite side. Tape the cone in a few places to hold it together. Support each cone, pointed end down, in a cup slightly taller than the cone; set cups in a rimmed pan. Divide milk mixture among cups or cones. Freeze until kulfi is thick but not hard, 1 to 1-1/2 hours; then, if desired, push an ice cream stick into each container. Freeze until firm, about 2 hours longer. To eat, peel off paper. To store, seal kjulfi (still in cups or cones) in a parge plastic bag; freeze for up to 2 weeks. Per serving: 144 calories; 6 grams protein; 6.1 grams fat; (3.8 grams saturated fat); 17 grams carbohydrates; 90 milligrams sodium; 26 milligrams cholesterol. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cardamom-Spiced Coffee Categories: Thai, Beverages Servings: 4 3/4 c Ground Coffee 2 2/3 c Water Ground Cardamom 1/2 c Sweetened Condensed Milk Using amounts specified, brew coffee in a drip-style coffee maker or percolator. Pour into 4 cups. To each serving, add a dash of ground cardamom and about 2 tablespoons of the condensed milk; stir to blend. Typed by Syd Bigger. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Carrot Flower Miniature Loaves Categories: Chinese, Poultry Servings: 6 3 tb Soy sauce 1 1/2 ts Ginger, grated 1/4 ts Salt 1 c Rice, cooked 2 1/2 c Carrot, shredded 1 Egg 1 tb Vinegar, rice 2 Garlic clove, minced 1 lb Turkey, ground 3/4 c Green onion, chopped 1/2 c Water chestnuts, chopped 2 tb Oil Mix together all ingredients except 2 c. of the carrots and the oil. Form 12 2-inch meatballs. Combine remaining carrots and oil. Roll meatballs in carrots. Place in greased muffin cups, sprinkle with leftover carrots and cover with foil. Bake at 375 degrees for 25 minutes. Remove foil and bake 5 more minutes until tips of carrots begin to brown. Let stand 5 minutes before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Carrots in Vinegar Categories: Japanese, Condiment Servings: 6 1/2 lb Carrots thinly sliced (or -broccoli or cauliflower) 1/2 c Vinegar Place carrots in a small saucepan with the vinegar. Bring vinegar to a boil; cover pan and reduce heat. Cook at a simmer for about 8-10 min or until carrots are tender and liquid is absorbed. Serve at room temperature or chilled. Serve with a dressing such as mayonnaise or garnish with salted black sesame seeds. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cashew Chicken #1 Categories: Chinese, Chicken Servings: 4 3 x Chicken breasts * 1/2 lb Chinese pea pods 1/2 lb Mushrooms 4 x Green onions 2 c Bamboo shoots, drained 1 c Chicken broth ** 1/4 c Soy sauce 2 tb Corn starch 1/2 ts Sugar 1/2 ts Salt 4 tb Salad oil 1 pk Cashew nuts (about 4-oz) * Boned and skinned ** Or bouillon cube dissolved in water Slice breasts horizontally into very thin slices and cut into inch squares. Place on tray. Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray. Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tb of oil in skillet over moderate heat, add all the nuts, and cook 1 minutes shaking the pan, toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque. Lower heat to low. Add pea pods, mushrooms, and broth. Cover and cook slowly for 2 minutes. Remove cover, add soy sauce mixture, bamboo shoots, and cook until thickened, stirring constantly. Simmer uncovered a bit more and add green onions and nuts and serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cashew Chicken #2 Categories: Chinese, Chicken Servings: 4 2 lb Boneless chicken 1/2 ts Salt 1 1/2 c Flour 1/2 c Milk 2 Eggs, beaten Peanut Oil SAUCE: 2 cn Chicken broth 2 To 4 Tb cornstarch 2 To 4 Tb water 3 tb Soy sauce Green onions, chopped Cashew nuts Mix the salt and flour. Cut chicken into small pieces; dredge in well in flour mixture. Let stand for 15 minutes in flour mixture. Mix the milk and eggs. Remove chicken from the flour mixture and place in the egg mixture; let stand for 10 minutes. Remove chicken from the egg mixture and roll again in the flour mixture. Immediately deep fry in the peanut oil. Keep warm in the oven To Make The Sauce: Combine the chicken broth, cornstarch, water, and soy sauce. Cook over medium heat until thick. Pour over fried chicken platter and top with chopped green onions and cashew nuts. Serve over wild rice. [ The Asbury Park Press; Dec 2, 1987 ] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cashew Nut Prawns (Yiu Gwoh Ha) Categories: Chinese, Seafood Servings: 4 1/2 lb Fresh prawns 1/2 cn Mini sweet corn 2 Stalks celery 2 Green onions 2 oz Raw cashew nuts (1/2 cup) 2 c Water 1 ts Salt 1 tb Oil 1 c Oil for deep-frying MMMMM------------------------THICKENING MIXTURE----------------------------- 2 tb Water 1 ts Thin soy sauce 1/2 ts Dark soy sauce Dash of pepper 1 1/2 ts Cornstarch Shell, devein and wash prawns; then, put 1 teaspoon salt into 2 cups water. Add the prawns and soak for 1 hour. Cut each mini corn diagonally into 2 parts. Cut celery into 1-1/2 inch pieces; then cut each piece lengthwise into strips, julienne style. Cut green onions into 3/4 inch lengths. Drain and dry prawns with a paper towel. In a small saucepan heat 1 cup oil to 325 degrees. Then, deep-fry the cashew nuts for 3 minutes or until golden brown. Drain off excess oil and set aside. Using the same oil as used for the cashew nuts, deep-fry the prawns for 3 minutes. Remove and set aside. Heat wok, add 1 tablespoon oil and stir-fry celery, sweet corn and green onion for 1 minute, sprinkling lightly with salt and sugar. Add prawns. Combine thickening ingredients in a cup; then stir into prawn mixture. Cook for 1 minute. Turn off heat, and cashew nuts, mix thoroughly, and serve. SOURCE: Chopsticks, Cleaver and Wok. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cashew Nut Chicken (Yiu Gwoh Gai) Categories: Chinese, Chicken Servings: 8 3 lb Chicken or 2 whole chicken - breasts 1/4 lb Raw cashew nuts 20 sm Chinese mushrooms (or 1 - medium-size can mushrooms) 4 Stalks celery 1/2 c Bamboo shoot tips (water - packed in 15 oz-can) 1 Yellow onion, thinly sliced 3 tb Oil, approximately 1/2 ts Salt 1/2 ts Sugar 2 c Chicken stock 1 tb Cornstarch 2 tb Water MMMMM-----------------------------MARINADE---------------------------------- 3/4 ts Salt 1/2 ts Sugar 1 ts Thin soy sauce 1 tb Oyster sauce Dash of pepper 1 tb Cornstarch 2 Green onions, slivered 3 Thin slices ginger root, - slivered 2 c Oil for deep-frying 1. Skin and bone chicken. Cut into 2" x 1/2" pieces. 2. Sprinkle the chicken with each of the ingredients listed under "marinade," mix well, then add the green onions and ginger. Marinate for 1 hour. 3. Heat 2 cups oil to 325 degrees and deep-fry cashew nuts for 5 minutes, drain and salt lightly. 4. Boil Chinese mushrooms for 10 minutes, rinse, squeeze dry, cut off and discard stems. If you use canned mushrooms, omit this step. 5. Cut celery into 1 1/2" pieces, then cut each piece lengthwise into strips, julienne style. 6. Cut bamboo shoot tips into thin slices. 7. Peel water chestnuts (using potato peeler) and cut a little off the top and the bottom of each one. Then cut them into thin slices and soak in water to prevent them from turning dark. (Canned water chestnuts are already peeled.) 8. Heat wok, add 1 t. oil and stir-fry the bamboo tips and water chestnuts together, if you use fresh water chestnuts. (If canned ones are used, stir-fry them separately in 1 teaspoon oil for 1-2 minutes, adding 2 teaspoons sugar.) Set aside. 9. Heat wok, add 1 teaspoon oil and stir-fry mushrooms, celery and yellow onion for 3 minutes, with 1/2 teaspoon salt and 1/2 teaspoon sugar. Set aside. 10. Heat wok, add 2 tablespoons oil and stir-fry marinated chicken for 3 minutes. Add chicken stock, cover and cook for 10 minutes over medium heat. 11. Add vegetables which have been previously set aside and bring to a fast boil. 12. Thicken with a mixture made with the cornstarch and 2 tablespoon cold water. Bring to a boil, cook for 1 minute and turn off the heat. 13. Add cashew nuts, mix thoroughly, and serve. Serve alone, or with rice. SOURCE: Chopsticks, Clever and Wok. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Casual Kimchi (Korean Mak Kimchi) Categories: Korean, Condiment Servings: 16 4 lb Chinese cabbage (the long- Straight leafed variety) 1/4 lb Chinese turnip 2 cn Flat anchovies 4 Cloves Garlic (or 5) 3 Scallions 1/4 c Salt 4 tb Hot pepper flakes 2 tb Cayenne pepper 1. Remove the large outside leaves of the cabbage. Cut them in half lengthwise, then cut across the grain into 2-inch lengths. Cut all the inside leaves into 2-inch lengths at the same time. Place the cabbage in a very large pot. 2. Quarter the turnip, then slice across the grain holding the 4 quarters together for more speed and convenience in slicing. 3. Pour the oil from the anchovies over the cabbage and turnip. Slice the anchovies across the grain. Crush the garlic. Cut the scallions into 2-inch lengths, then slice thin lengthwise. Add these ingredients to the pot. Season with salt, pepper flakes and cayenne pepper, and mix thoroughly. Cover the pot and let the mixture stand at room temperature for 2 days. Casual kimchi will keep at least 10 days. Refrigerate in a jar. From: The Korean Cookbook, By Judy Hyun. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cauliflower Curry Categories: Thai, Vegetarian, Diabetic Servings: 4 Karen Mintzias 1 tb Canola oil 1/2 ts Black mustard seeds 1/4 ts Cumin seeds 1 Green chili, seeded & minced 4 Curry leaves, crumbled 2 ts Garlic, minced 1/2 ts Salt 2 ts Ground coriander 1 ts Ground cumin 1/4 ts Ground tumeric 1/4 ts Red chili powder 2 c Tomatoes, chopped -(fresh or canned) 2 ts Tomato paste 1 ts Honey 1 lb Cauliflower florets 1/2 lb Potatoes, cubed 1 c Peas, fresh or frozen 1/4 c Water 2 tb Lemon juice 1/4 c Fresh cilantro, minced NOTE: This aromatic dish calls for curry leaves, or "limbado". If you can't find curry leaves, omit them from the recipe. PREP TIME: 15 minutes COOKING TIME: 15 minutes 1. In a large saucepan, heat oil and fry mustard seeds, cumin seeds, green chili and curry leaves until mustard seeds pop. Add garlic, salt, coriander, cumin, tumeric, chili powder, tomatoes, tomato paste and honey. Cook 5 minute, stirring occasionally. 2. Add cauliflower, potatoes, peas and water. Stir well, cover and cook over medium heat 10 minute or until potatoes are done. Add lemon juice and cilantro, mix and serve. Per serving: 179 calories; 4.7 g. fat; 0 mg. cholesterol; 14.3 g. fiber. Source: Delicious!, April 1993 Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cauliflower with Potatoes Categories: Indian, Vegetables Servings: 6 1/2 lb Potatoes 1 lb Cauliflower florets 5 tb Vegetable oil1 1 ts Whole cumin seeds 1 ts Ground cumin 1/2 ts Coriander seeds,ground 1/4 ts Tumeric,ground 1/4 ts Cayenne pepper 1/2 x A fresh green chili -chopped finely 1/2 ts Roasted cumin seeds -ground 1 ts Salt Pepper to taste Directions: Boil the potatoes in their jackets and allow them to cool completely. (Day old cooked potatoes that have been refrigerated work very well.) Peel the potatoes and cut them into 3/4 inch dice. Break up the cauliflower into chunky florets about 1 1/2 inches acress at the head and about 1 1/2 inches long. Soak the florets in a bowl of water for 30 minutes. Drain. Heat the oil an a large (preferably non-stick) frying pan over a medium flame When hot, put in the whole cumin seeds. Let the seeds sizzle for 3-4 seconds Now put in the cauliflower and stir it about for 2 minutes. Let the cauli- flower brown in spots. Cover, turn heat to low and simmer for about 4-6 minutes or until cualiflower is almost done but still has a hint of crispness to it. Put in the diced potatoes, ground cumin, coriander, turmeric,cayenne, green chili,ground roast cumin, salt, and some black pepper. Stir gently to mix. Continue to cook uncovered on low heat for another 3 minutes or until pot- atoes are heated through. Stir gently as you do so. This delicious recipe is by Madhur Jaffrey from her BBC book and series "Indian Cookery".She refers to it as a "comfort food". It is extremely addic- tive, and you always wish you had made more! Reheats well. Liz Parkinson MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cauliflower with Beef - Sichuan Style Categories: Chinese, Beef Servings: 4 1/2 lb Round Steak * 5 Nami Black Mushrooms 2 md Carrots 2 c Cauliflower 3 Green Onions, Minced 1/2 ts Ginger, Fresh, Minced 2 Cloves Garlic, Minced 1/2 ts Szechwan Peppercorns, Crush 3 tb Peanut Oil MMMMM-----------------------------MARINADE---------------------------------- 1/4 c Soy Sauce, Thin 1/4 c Dry Sherry MMMMM------------------------------SAUCE----------------------------------- 1 c Chicken Stock 1 ts Lan Chi Black Bean Paste 2 ds Chinkiang 3 dr Sesame Oil 1 Cornstarch Paste ** 1/2 c Carrot Stock, Reserved 1/4 c Marinade 1/4 c Mushroom Soaking Liquid * Cut in 1/2 inch cubes. ** Make into a thin paste. ~------------------------------------------------------------------------- Combine soy and sherry for marinade. Marinate steak pieces for 1 hour. Massage meat in marinade to aid tenderizing; drain, reserving marinade. Wash and soak mushrooms for 1 hour; drain, reserving soaking liquid, thinly slice. Wash, peel and roll-cut carrots. (Roll-cut means slicing on a slight bias in 1" lengths but turning the carrot a quarter turn (90 degrees) between slices. Wash cauliflower, trim off thick part of stems, and either break or cut florets into pieces about the size of the carrot pieces. Parboil carrots in boiling stock for about 3 minutes or until just beginning to soften. Reserve carrots and stock. Stir-frying: Heat peanut oil in hot wok. When oil just begins to smoke, add drained steak cubes; stir-fry briskly for 1 minute until meat begins to lose pinkness. Don't overcook meat or it will be tough. Remove to holding plate. Swirl remaining oil into wok. Add ginger, garlic and peppercorns; stir-fry 15 seconds. Add cauliflower and mushrooms; stir-fry 1 minute. Add specified amounts of liquids generated during preparation: reserved carrot stock, marinade, and mushroom soaking liquid; bring to boil. Cover wok; reduce heat to medium, and simmer 3 minutes. Remove lid; turn heat to high. When sauce boils again, add carrots and beef. Mix together. Splash vinegar down sides of wok. Push ingredients out of sauce, thicken with thin cornstarch paste. Sauce should be a light gravy. Add sesame oil. Toss in green onion. Serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Celery Sukiyaki Categories: Japanese, Beef Servings: 6 1 1/2 lb Flank steak 3 tb Salad oil 3 c Celery, sliced diagonally 2 sm Onions, sliced, separated - Into rings 1 Beef bouillon cube 3/4 c Boiling water 1 c Water chestnuts, sliced 5 tb Soy sauce 1 1/2 ts Ground ginger 1/2 ts Ground black pepper Cut steak into thin diagonal slices. (For easier slicing, partially freeze first.) In large skillet, heat 2 tb oil. Add steak strips, a few at a time. Brown on both sides. Remove and set aside. Add celery and onion to skillet. Saute for 3 minutes in 1 tb oil. Dissolve bouillon cube in water. Add to skillet along with water chestnuts, soy sauce, ginger and black pepper. Stir well. Add browned steak; spoon juice over steak. Cover and simmer 10 minutes or until steak and vegetables are fork tender. Serve over rice. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ceylonese Chicken Curry Categories: Ceylon, Chicken, Hot Servings: 8 2 lg Onions 1 Piece ginger root, peeled, -chopped (2") 2 Garlic cloves, peeled 2 tb Water 5 tb Corn oil 3 tb Curry Powder 1 1/2 lb Boneless chicken breasts, -skinned 1 1/2 tb All-purpose flour 1 1/2 c Chicken stock 2 Celery stalks, sliced 1 Bell pepper, seeded, diced 1/2 ts Cumin seeds 3 oz Button mushrooms (opt) 3/4 oz Creamed coconut (opt) 2 Tomatoes, peeled, seeded, -sliced Toasted shredded coconut Fresh chervil sprigs (opt) Cut 1 onion in fourths. In a blender or food processor, process onion, ginger and garlic until very finely chopped. Heat 3 tablespoons ofo il in a saucepan. Add onion mixture and Curry Powder and fry 2 minutes, stirring constantly. Cut chicken in bite-size cubes and add to onion mixture. Fry until chicken is seared. Stir in flour and cook 1 minute. Stir in stock and bring to a boil. Cover and simmer gently 15 minutes. Meanwhile, peel remaining onion and separate in rings. Heat remaining oil in a skillet. Add celery, onion rings, bell pepper, cumin seeds and mushrooms, if desired, and fry gently 4 minutes. Add vegetable mixture to chicken mixture and cook 15 minutes. Stir in creamed coconut. Add tomatoes and heat through. Garnish with shredded coconut and chervil sprigs, if desired, and serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chana Dhal (Or Dal) Categories: Indian, Condiment Servings: 6 8 oz Chana dhal 1 ts Turmeric 1/4 ts Salt (optional) 2 Green chilies, split -Lengthwise 1 tb Corn oil 1 ts Mustard seed 1 Medium onion, finely sliced 1 Clove garlic, finely sliced 1/2 ts Cayenne pepper Wash peas in cold running water. When water runs clear set aside to soak for 4 hours. Drain peas and put in sauce pan wit turmeric, salt, and green chilies. Add enough water to cover by 1 inch, and bring to a boil. Partly cover pan, reduce heat and simmer for 1 hour or until water has been absorbed and peas are tender but not mushy. Add more water if necessary Meanwhile, heat corn oil in a skillet. Add mustard seeds and cover pan. Saute for 2 minutes. Uncover pan, add onion and garlic, fry until golden. Stir in cayenne pepper and cook for 30 seconds. Add cooked spices to the peas. Stir cook for 2 minutes. Serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chana Masaledar Categories: Indian, Vegetarian, Indian Servings: 6 20 oz Cooked chick peas 3 tb Oil 1/4 ts Whole cumin seeds 1 md Onion, chopped 1/4 ts Cinnamon 1/4 ts Nutmeg 1/4 ts Cloves 1 ts Coriander 2 Garlic cloves, minced 1 1/2" piece ginger 1 tb Tomato paste 1/2 ts Salt 1/8 ts Cayenne (or more) 1/2 ts Amchoor -(or 1 tb lemon juice) Heat oil in heavy pot. Add cumin seeds. When they begin to darken, add the onion. Stir & fry for 7 minutes. Turn heat to low & add cinnamon, nutmeg, cloves & coriander. Mix well & add garlic & ginger. Stir & fry for 2 minutes. Add paste. Add chick peas, salt, cayenne & amchoor. Mix well, cover & cook for 10 minutes. You may have to add an extra 2 tablespoons or so of stock. Posted by Mark Satterly in Fidonet Intercook MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chao Douya (Soybean Sprouts W/ Pork) Categories: Chinese, Pork Servings: 4 1/2 lb Lean pork 1 ts Rice wine or dry sherry 1 ts Light soy sauce 1/2 ts Sesame oil 1/2 ts Cornstarch 1 1/2 lb Soybean sprouts -=OR=- Mung bean sprouts 2 tb Peanut oil 2 sl Peeled fresh ginger, crushed 1 tb Peanut oil 1 ts Shrimp paste 2 ts Light soy sauce CHOP THE PORK into small, coarse bits. In a small bowl, combine it with the rice wine, soy sauce, sesame oil and cornstarch. Wash the sprouts in cold running water, picking out any wilted pieces or darkened sprouts. Drain well. Heat a wok or large saute pan until hot. Add 2 tablespoons oil and ginger. When ginger is browned, remove with a slotted spoon. Add pork and stir-fry 2 minutes. Remove pork with slotted spoon. Reheat wok; add 1 tablespoon oil. When very hot, add shrimp paste and stir-fry it for 10 seconds. Add sprouts, soy sauce. Stir-fry 4 minutes. Return pork to wok and mix very well with sauce, continuously stir-frying for another minute. Stir well and serve. KEN HOM PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chao Tom - Shrimp and Sugar Cane Rolls Categories: Vietnamese, Seafood Servings: 6 1 lb Shrimp, shelled and deveined 2 ts Salt 2 Garlic cloves 2 Shallots 2 ts Sugar 1/4 ts Black pepper 1 tb Toasted rice powder 1 tb Vietnamese fish sauce (nuoc -mam) 2 tb Ice water The Vietnamese use a small indoor earthen stove fueled with coal set on the table to simmer, boil and barbecue. I have broiled this dish in an oven, with excellent results. Sugar cane makes this recipe visually exiting and exotic. Its sweetness subtly melts into the shrimp paste. Sugar cane comes fresh and canned in better Asian markets; the former is scarce and very expensive. Check with the grocery clerk to make certain that you are buying the 6- to 7-inch long stalks, not the cubes. The recipe serves well as a buffet appetizer or as a first course for a dinner party. Vegetable oil to oil your hands Three 6-inch long canned sugar cane sections (about 1-inch in diameter) 1 cucumber, peeled and cut into thin slivers 1 cup fresh mint leaves 1 cup fresh coriander leaves Twelve butter or red leaf lettuce leaves Twelve 8-inch round dried rice papers DIPPING SAUCE 4 garlic cloves 2 fresh Serrano chiles 2 tablespoons sugar 6 tablespoons Vietnamese fish sauce (nuoc man) 4 tablespoons fresh lime juice 6 to 8 tablespoons water Shell and devein the shrimp. Toss with salt; let sit for 10 minutes. Rinse with cold water; drain thoroughly. Blot dry. In a food processor, finely mince the garlic and shallots. Add sugar, pepper, toasted rice powder, fish sauce, and shrimp; process into a smooth paste. With the machine running, pour the ice water through the feed tube; process until the shrimp is light and fluffy. Cover and refrigerate. Pour vegetable oil into a small bowl. Place a wire cooling rack on a baking sheet; brush with oil. Cut the sugar cane lengthwise into quarters to make 12 long strips. Dip your fingers into the oil, then take about 2 tablespoons shrimp paste and evenly mold a 1-inch cylinder around a sugar cane strip, leaving 1 inch free at both ends. Arrange the rolls on the rack diagonally, and keep them from touching each other. Arrange the cucumber, mint and coriander leaves, and lettuce on a platter; set aside. Broil the shrimp rolls about 6 inches from the heat, turning once, until the edges are bright orange and the filling feels firm to the touch, 2 to 3 minutes per side. To serve, take a rice paper sheet and set it on a plate. Dip a pastry brush into a bowl of water. Brush the entire rice paper generously with water. Let it sit until the paper is pliable and somewhat flimsy. Put a lettuce leaf on one end of the paper. Place a cucumber sliver, mint and coriander leaves on top of the lettuce. Take a hot stick of sugar cane, break off the shrimp and place it on top of the vegetables. Begin rolling up the paper to enclose the filling; form it into the shape of a cylinder. Drip into the nuoc Cham Dipping Sauce,. and take a bite, then chew on the sugar cane for the sweetness (do not swallow the sugar cane). Nuoc Cham Dipping Sauce Grind the garlic, chiles and sugar into a paste in a mortar, blender or mini-food processor. Stir in fish sauce, lime, and water. Strain into a dipping bowl. Note: If sugar cane is not available, use a skewer or inex- pensive bamboo chopsticks. Soak them in water overnight before wrapping with shrimp paste. Makes 12 rolls or serves 6. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chapatis #1 Categories: Indian, Breads Servings: 10 1/2 c Whole wheat flour 2/3 c Unbleached all purpose flour 1/2 c Water approximately 1/4 ts Salt (optional) Make up the dough approximately 1/2-hour before you need it. Allow the dough to rest about 10 minutes. Pinch off portion of dough to form a ball about 1 1/2 inches in diameter. Roll ball flat on lightly floured surface. Pat back and forth between hands until thin. (Patting makes the chapati puff when baked.) Cook on top of the stove on ungreased griddle until browned and puffed. Use medium heat so the griddle does not get too hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chapatis #2 Categories: Indian, Breads Servings: 6 2 c Whole Wheat Flour 1 ts Salt 2/3 c Water Yield: 12 Chapatis Cooking Time: 2 Minutes Each Put the flour and salt into a bowl. Add the water and mix to a stiff dough; knead well until the dough feels firm and elastic. Then place in a greased plastic bag or in grease proof paper and leave in a warm place for 30 minutes. Turn onto a floured board, shape the dough into a long roll, and divide into 12 equal slices. Roll out paper thin. Heat the heavy frying pan and when very hot, cook the chapatis for not more than one minute on either side. Cool in a tea towel. Chapatis should always be cooked fresh for each meal. NOTE: To cook them, you can use an ungreased heavy frying pan, griddle, bakestone or solid plate. Left-over chapatis make an attractive crispbread when dried off in a cool oven. From How To Make Good Curries by Helen Lawson Copyright 1973 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chapatis #3 Categories: Indian, Breads Servings: 10 1 1/2 c Flour, unbleached 1/2 c Flour, whole wheat 1 ts Salt 3 tb Ghee 1/2 c Water Mix flours, salt, and butter and add just enough water to make a firm dough, somewhat like a biscuit dough. Knead for 10-15 minutes - the more the dough is kneaded, the lighter the bread will be. Shape the dough into a ball, cover with a sheet of plastic and let it rest for at least 1 hour. If left to rest overnight in the refrigerator, the finished bread will be even lighter. When ready to bake, take a small piece of dough about the size of a golf ball, or a bit smaller. On a lightly floured board, roll the dough into a thin circle, about 5 inches in diameter. Repeat with all the dough. Heat a griddle or heavy-bottomed iron skillet until it is very hot (you will notice the smoke rising from it). Place the rolled out chapati on the griddle and let it cook for 2-3 minutes, depending on how thin you have rolled it. Using a pair of kitchen tongs, you can lift the chapati to see if the underside has turned a golden brown. Flip, and cook the other side about 1 minute. As they are cooked, store the chapatis on a towel in a warm covered container until ready to serve. Serve as soon as the last chapati is baked. NOTE: In India breads sometimes are baked in the fiery clay tandoor, where they develop brown spots and bubbles. To achieve a similar effect at home, you can use tongs to hold each chapati over a hot gas flame until it puffs like a little balloon. The chapati will collapse as it cools. The Bombay Palace Cookbook Stendhal per Ellen Cleary MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Char-Grilled Kangaroo Kebabs and Smoked Eggplant Puree Categories: Australian, Kangaroo Servings: 6 600 g Kangaroo fillet, trimmed and -cubed 2 ts Coriander seeds, roasted and -ground 1 ts Black pepper, freshly ground 2 Medium-sized eggplants 1 ts Garlic cloves, minced 25 ml Lemon juice 1 tb Tahini 1/2 ts Sea salt 50 g Yoghurt, plain 2 ts Parsley leaves, chopped. Roll the cubes of kangaroo meat in the ground coriander seed and black pepper, coating lightly. Skewer meat and put on an oiled tray until ready to cook. Grill the eggplants until skins are black and blistered. Cool slightly and skin them while still warm. Squeeze out the bitter juices. Mash the flesh with a large fork gradually adding the garlic, lemon juice, tahini, sea salt, parsley and yoghurt. Grill the kebabs under (or over) high heat, brushing with oil to keep moist being careful not to toughen the meat. Spoon the eggplant puree onto the plates. Remove skewers and pile the meat cubes onto the puree. Serve immediately. Recipe by Chris Manfield from the Paragon Cafe, Circular Quqay. From an article by Shelli-Anne Couch in the Sydney Morning Herald, 3/2/83. Courtesy, Mark Herron. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Charcoaled Squid - Pla Muk Yang * Categories: Thai, Seafood Servings: 4 1 lb Whole Squid 2 tb Fish Sauce (Nam Pla) 1 tb Soy Sauce MMMMM------------------------------SAUCE----------------------------------- 6 Cloves Garlic, Minced 1 tb Chopped Cilantro Leaves 1 tb Chopped Onion 3 tb Fish Sauce (Nam Pla) 3 tb Lime Juice 1 tb Palm Sugar The aroma of charcoal broiling squid to perfection attracts customers to the street stalls of many of the cities and small towns in the southern region of Thailand. The flavor would be enhanced by any number of dipping sauces. ~------------------------------------------------------------------------- Cut open the squid and remove the entrails, leaving the tentacles intact. Remove the skin. Place on a rack and charcoal-broil for 2 minutes on each side. Brush with the combined fish sauce and soy sauce during broiling to add color and more flavor. Mix together the sauce ingredients and pour into a bowl. Cut the cooked squid into 1 inch pieces and serve with the dipping sauce. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chiang Mai Steaks Categories: Chinese, Beef Servings: 4 MMMMM---------------------------COCONUT MILK-------------------------------- 1 1/2 c Water 1 c Packed, flaked coconut MMMMM------------------------------STEAKS----------------------------------- 4 Beef tenderloins, cut 1" Thick (approx. 4 oz. each) 1 Coconut Milk 2 tb All-purpose flour 1/4 ts Salt 1/2 ts Butter 1/2 ts Vegetable oil 2 tb Creamy peanut butter 2 ts Curry powder Kiwi fruit, peeled and Sliced, if desired Flaked coconut Parsley sprigs Prepare coconut milk.Combine flour and salt;dust beef tenderloin steaks.Shake off excess flour and reserve.heat butter and oil in large heavy frying pan over medium heat until hot.Add steaks;pan fry 6 to 8 minutes or to desired degree of doneness, turning once.Remove steaks,keep warm.Reduce heat to medium low. Add reserved flour to pan and cook just until brown,stirring constantly.Stir in peanut butter and curry powder until smooth. Gradually,add coconut milk and cook until sauce comes to a boil and thickens,stirring constantly.Return steaks to pan and turn to coat with sauce. Place steaks on heated platter.Garnish with Kiwi and parsley sprigs.Sprinkle with coconut.Serve steaks with sauce.Makes 4 servings. COCONUT MILK: Bring 1 1/2 cups water to a boil in small saucepan Add 1 cup packed,flaked coconut and simmer,uncovered,5 minutes. Process in blender at high speed for 1 to 2 minutes or until thoroughly blended.Strain coconut milk,discarding coconut.Makes about 1 1/4 cups. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken & Pea Pods Categories: Chinese, Chicken Servings: 4 1 lb Boned, Skinned Chicken Sliced in Very Thin Strips 1 1/2 ts Cornstarch 1 tb Soy Sauce 1 tb Dry Sherry 1 ts Minced Garlic 1/2 tb Oil 1 ts Ginger root 1/2 c Each Carrot Strips, Sliced Celery, Sliced Green Onions 1 cn Sliced Water Chestnuts Drained 1 pk Frozen Chinese Pea Pods MMMMM------------------------------SAUCE----------------------------------- 1/2 c Chicken broth 2 tb Soy Sauce 1 tb Cornstarch 1 ts Sugar Mix Chicken, Cornstarch, Soy Sauce & Sherry. in Skillet, Heat 1 T. Oil Over High Heat. Stir in Garlic & Ginger. Add Chicken & Stir Fry Until No Longer Pink. Remove. in Remaining Oil, Stir Fry Carrots & Celery 1 Minutes. Add Green Onions & Stir Fry 30 Seconds. Add Water Chestnuts & Pea Pods. Stir Sauce & Add To Vegetables. Cook, Stirring Until Boiling. Return Chicken To Pan & Heat Through. Sauce: Mix ingredients over medium heat in small saucepan. Pour over chicken. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken & Chinese Chive Shu-Mei Categories: Chinese, Chicken, Appetizers Servings: 24 Filling: 1 lb Ground chicken 1/2 c Finely chopped Chinese -garlic chives 1 Clove garlic, crushed 1 tb Dry sherry 1 tb Light soy sauce 1/2 ts Freshly grated ginger 1/2 ts MSG (opt) 1 pn Sugar 1 1/2 ts Sesame oil 1 tb Cornstarch 1 ts Salt 1/2 ts Ground white pepper Assembly: Additional whole chives 24 Shu-mei wrappers (Gyoza -skins) Mix all filling ingredients together. Whip by hand until the mixture holds together very well. Place about 3/4 T filling in the center of each wrapper and bring up the corners so that you have a little "money bag." Leave the top open so that you can see some of the meat. Blanch the whole chives in very hot tap water just for a moment. Tie one chive around the neck of each dumpling so that it looks like it is wearing a little green belt. Steam in an oiled bamboo steamer for 15 minutes, on high heat. From The Frugal Gourmet Cooks Three Ancient Cuisines, Jeff Smith, Avon, c 1989. Typed by Terri St.Louis-Woltmon O:). MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken a la Kin Hwa Categories: Chinese, Chicken Servings: 6 Stephen Ceideburg 2 1/2 lb Young chicken 1/2 lb Cooked ham 4 c Green cabbage or broccoli 1/2 tb Salt 1 ts Sugar 1/2 ts Monosodium glutamate 1 tb Cornstarch (corn flour) 1 ts Sesame seed oil This colorful dish is also very simple to make. Kin Hwa refers to the delicious ham from Jinhua. Chicken, a la Kin Hwa, is traditionally served with the head as a center piece. Clean the chicken, plunge it into a pot of boiling water, immediately turn off the heat and put on a tight lid. Leave the chicken in the hot water for an hour, then take it out and leave it to cool. Carefully remove the meat from the bone but keep the skin on; cut the chicken into 24 pieces. Cut the ham into 24 thin slices. Arrange the chicken and ham slices in alternating overlapping layers on a plate, and steam for 10 minutes. Meanwhile parboil the greens in chicken stock until soft, then arrange them around the chicken and ham. In a little saucepan, warm about half a cup of chicken stock with salt, sugar, monosodium glutamate and cornstarch (corn flour); stir to make it smooth; add sesame seed oil and pour it over the chicken and ham. Serve either as a starter for a banquet or as a main course for an informal meal. From "Chinese Regional Cooking" by Deh-Ta Hsiung, Chartwell Books Inc, 1979. ISBN 0-89009-598-1 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Adobo Categories: Filipino, Chicken Servings: 6 1 md Chicken, cut up Giblets from chicken 6 Garlic cloves; crushed 1/2 ts Whole peppercorns; -=OR=- 1/4 ts -Black pepper 1 sm Bay leaf 1/4 c Cider vinegar; -=OR=- -Lemon juice 3 tb Soy sauce 1/4 ts MSG (optional) 1/2 c Water, about Salt 3 c Hot cooked rice Combine chicken and giblets, garlic, peppercorns, bay leaf, vinegar, soy sauce and MSG in saucepan. Marinate at least 10 minutes. Add water, cover and cook over medium heat about 40 minutes, or until chicken is tender. Remove liver and a little of liquid and puree in blender container. Return to pan. Heat to serving temperature, adjusting salt to taste. If desired, brown cooked chicken pieces in about 3 tablespoons oil, then return to pan and simmer, covered, about 10 minutes. Serve with hot rice. (C) 1992 The Los Angeles Times MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Almond Ding Categories: Chinese, Chicken Servings: 6 1/2 lb Raw chicken, cut into 2/3" -cubes 1 Egg white 1 tb Cornstarch 1 tb Soy sauce 3 tb Peanut oil, divided Several dashes garlic salt 1 ds Ground ginger 5 tb Diced celery 2 tb Chopped onions 2 tb Diced green pepper 1/4 c Chopped carrots 1/2 c Sliced fresh mushrooms 1/2 c Sliced water chestnuts 1/2 c Diced bamboo shoots MMMMM------------------------------SAUCE----------------------------------- 2 tb Dry white wine 2 ts Soy sauce 1/2 ts Sugar 1/2 ts Salt 1/4 ts Sesame oil 1/4 ts White pepper Marinate chicken in egg whites, cornstarch and 1 tablespoon soy sauce for 30 minutes. Heat 1 tablespoon oil in large fry pan or wok to 300 degrees and stir-fry chicken pieces rapidly for about 1 minute,or until chicken loses pink color. Remove from pan and drain on paper toweling. In same pan, heat 2 tablespoons oil until hot; sprinkle with garlic salt and dash of ginger. Immediately add remaining diced vegetables and stir-fry for 10 to 20 seconds. Return chicken to mixture. Add 2 tablespoons dry white wine and the sauce ingredients. Cook until done, about 6 minutes. Add a little cornstarch mixed with water to thicken if necessary. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken and Banana Egg roll Appetizer Categories: Chinese, Chicken, Appetizers Servings: 6 1 lg Whole chicken breast 2 lg Firm bananas 2 ts Sesame oil 2 Eggs 2 tb Milk 1/2 c All-purpose flour 2 ts Flour mixed with 2/3 ts Cold water to make thick -paste 4 Egg roll wrappers 3 c Oil for deep-frying Preparation: Halve chicken breast; lay one half flat and slice through it horizontally. Repeat with other half. Use rolling pin to roll breast meat pieces into very thin slices. Brush lightly with sesame oil. Peel and cut bananas in half to yield two round sections about length of chicken breasts. Beat eggs with milk. Wrap thin piece of chicken around section of banana; dredge with flour; dip in egg mixture. Roll wrapped banana in egg roll wrapper, tucking sides of wrapper as you roll. Seal end of wrapper with flour paste. At this point, you can cover and chill or freeze them until ready to deep-fry. Deep-frying: Heat deep-frying oil in wok until bubbles form around a bamboo chopstick held upright in center of oil. Deep-fry until light brown; drain. After rolls have cooled slightly, slice into 1" sec- tions. Serve. If not serving right away, refry rolls briefly to recrisp, then slice and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken and Lotus Seed Soup Categories: Chinese, Chicken, Soups Servings: 4 1 c Chicken breast, julienne 12 Dried lotus seeds 4 Nami black mushrooms 1/2 c Celery, julienne 1 tb Smithfield ham, julienne 2 Sprigs Chinese parsley 5 c Chicken stock 2 sl Fresh ginger root 2 tb Dry sherry 1/2 ts Sugar 1 ts Salt 2 ts Lotus root powder This delicious thick soup is a meal in itself. Preparation: Blanch lotus seeds, remove reddish brown tip. Wash and soak mushrooms in warm water until soft, about 30 minutes; remove stems; slice in thin matchsticks. Before slicing celery, scrap off stringy back of stalk; slice julienne lengthwise in 1" sections. Slice chicken breast and Smithfield ham or other pungent pressed ham) in 1" strips. Soup: Heat stock in 3-quart pan or sandy pot. Add ginger, sherry, sugar and salt. Bring to gentle boil, then add lotus seeds, chicken and mushrooms. Simmer soup for 30 minutes. Add celery and ham. Simmer for another 15 minutes. Mix lotus root powder with a little hot stock, then stir into soup. Transfer to heated serving bowl, or serve in sandy pot. Garnish with Chinese parsley. NOTE: Lotus seeds require about 30 minutes in simmering water to soften. Check them before adding ham and celery; simmer longer if necessary. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken and Chestnuts Categories: Chinese, Chicken Servings: 2 10 oz Skinned and boned chicken, 1 -1/2-inch pieces 1 tb Reduced-sodium soy sauce 1 1/2 ts Peanut oil 1/4 c Diced red bell pepper 2 tb Chopped scallion (green -onion) 1/2 Garlic clove, minced 1/4 ts Minced pared ginger root 6 sm Chestnuts, boiled and peeled 3/4 c Water 1 tb Dry sherry 1/2 Pkt instant chicken broth & -seasoning mix (1/2 tsp) 1 ts Cornstarch 1/2 ts Each granulated sugar and -Chinese sesame oil 1 ds Pepper In medium bowl combine chicken and soy sauce; cover with plastic wrap and let stand at room temperature for 30 minutes. In 9-inch skillet or a wok, heat peanut oil over medium heat; add bell pepper, scallion, garlic, and ginger and saute until vegetables are tender, about 2 minutes. Drain chicken, reserving marinade. Add chicken, a few pieces at a time, to vegetable mixture, stirring after each addition. Add chestnuts, increase heat to high, and cook, stirring constantly, until chicken begins to brown, about 2 minutes; stir in water, sherry and broth mix and bring to a boil. Reduce heat to low and let simmer for 1 minute. To reserved marinade add cornstarch, sugar, sesame oil and pepper and stir to dissolve cornstarch; pour over chicken mixture and, stirring constantly, bring to a boil and cook until thickened. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken and Cashews Categories: Chinese, Chicken Servings: 6 1 ts Chicken bouillon granules 3/4 c Hot water 3/4 c. carrots, -cut diagonally 1 tb Cornstarch 1/2 onion, cut -into 1 inch pieces 1 tb Soy sauce 1 6 oz. package -frozen peapods 1/4 c Cold water 1 jar sliced -mushrooms 2 tb Oil 1/3 c. whole cashews 2 Whole chicken breasts, boned -and cubed Hot cooked rice Dissolve granules in hot water. Stir cornstarch and soy sauce into cold water; set both mixtures aside. Stir fry chicken in oil till opaque. Add carrots and onion, stir fry 1 minute. Add bouillon, cover. Simmer over medium heat 3-4 minutes. Add pea pods, mushrooms and soy sauce mixture. Stir fry till it thickens. Stir in cashews. Serve over hot rice. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken and Cashew Nuts Sichuan Style Categories: Chinese, Chicken Servings: 2 8 oz Chicken breasts 1/2 Egg white 1 ts Cornstarch 1 pn Salt Oil for frying 3 Green peppers 3 1/2 oz Bamboo shoots (parboiled) 2 oz Cashew nuts 1 ts Garlic, chopped 1 tb Rice wine 1 pn Msg (optional) MMMMM------------------------------SAUCE----------------------------------- 1 tb Soybean paste 1 tb Soy sauce 2 ts Sugar 1/2 tb Vinegar 1/4 ts Salt 1. dice the chicken breasts into 1/2 inch pieces. dip in the egg white and then in the cornstarch mixed with a pinch of salt. 2. heat some oil until fairly hot and fry the diced chicken. drain. 3. slice the peppers in half vertically. remove the seeds , stems and pith. cut into 1/2 inch squares. 4. cut the parboiled bamboo shoots to the same size as the peppers. mix the sauce ingredients together in a bowl. 5. fry the cashew nuts in moderately hot oil until they are lightly browned and crunchy. 6. heat 2 tb of oil in the wok and stir fry the garlic, bamboo shoots and the peppers and stir fry. 7. add the chicken and cashew nuts, sprinkle with rice wine, and pour in the sauce. stir fry all the ingredients briefly over a high heat and add a pinch of msg (optional) to heighten the flavor. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken and Mixed Vegetables with Shrimp Sauce Categories: Chinese, Chicken Servings: 4 2 c Mung bean sprouts 8 Nami dried black mushrooms 1 lg Green bell pepper 1/2 Stewed chicken breast 8 Green onions 1 ts Fresh ginger root 2 tb Peanut oil 3/4 c Rich chicken stock 1 tb Medium sherry 1/2 ts Sugar 1/2 ts Shrimp sauce 1 ts Thick cornstarch paste Preparation: Wash and soak mushrooms in warm water for 45 minutes; remove stems; slice caps in thin strips. Wash bell pepper; slice in half lengthwise; slice in long, thin strips. Remove chicken meat from bone; pick meat apart into shreds. Wash green onions; cut off roots and discard; shred green tops and whites. Peel and slice fresh ginger root into thin matchsticks. Rinse bean sprouts to remove any loose pieces. Place bean sprouts and sliced pepper in colander in a larger bowl. Pour boiling water over vegetables to cover. Steep for 2 minutes. Remove colander from hot water; flush vegetables with cold water. Stir-frying: Heat oil in wok until it just begins to smoke. Stir-fry mushrooms for 30 seconds. Add chicken and ginger sticks; stir-fry another 30 seconds. Push ingredients up side of wok. Add stock, sherry and sugar; bring to boil; then add shrimp sauce and cornstarch paste; stir liquids until fairly thick. Return vegetables, plus bean sprouts and peppers. Stir-fry for another minute until everything is hot. Add green onions. Serve. Gravy will tend to thin as sprouts give off liquid, so be sure it is thick to start. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken and Sweet Pepper Stir-Fry Categories: Chinese, Chicken Servings: 4 18 oz Boned Chicken Breast halves 3 tb Soy Sauce 1 tb Dry Sherry Med Onion, cut into wedges 2 x Med green/sweet red peppers* 1 1/2 c Sliced fresh Mushrooms 1 tb Cooking Oil 1 ts Grated Ginger root 8 oz Can Bamboo Shoots, drained 1/4 c Chicken Broth 1 ts Cornstarch * thinly sliced Cut skinless chicken into 1/2" pieces. place in a bowl; stir in soy sauce and sherry. Let stand 30 minutes. Spray a cold wok or large skillet with Pam; preheat over medium-high heat. Add onion, stir-fry 2 minutes. Add peppers, stir-fry 1 minute. Add mushrooms, stir-fry about 1 minute more or till veggies are crisp-tender. Remove veggies from wok; set aside. Drain chicken, reserving the marinade. Add oil to wok. Add ginger root; stir-fry 15 seconds. Add half the chicken, stir fry 3-4 minutes till no longer pink. Remove. Stir-fry remaining chicken 3-4 minutes till no longer pink. Return all chicken, veggies, and bamboo shoots to wok; push from center of wok. Stir broth, cornstarch, and 1/4 t pepper into reserved marinade; add to wok. Cook and stir till slightly thickened; toss gently to coat chicken mixture. Serve while hot. Per serving: 204 calories, 30 g protein, 7 g carbohydrates, 6 g fat, 73 mg cholesterol, 613 mg sodium, 621 mg potassium. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken and Rice in a Sandy Clay Plot Categories: Chinese, Chicken Servings: 2 Stephen Ceideburg 2 c Long-grain rice 2 1/4 c Cold water 6 Chinese dried black -mushrooms 1/4 c Dried lily buds 6 Chicken thighs, preferably -with the skin 2 Lean Chinese sausages (about -2 ounces each) 1 tb Peanut or corn oil 4 Garlic cloves, peeled 3 Quarter-sized slices fresh -ginger, peeled 1 tb Fermented bean curd (fu yu), -mashed (optional) 4 Green onions, including the -green tops, cut into 2-inch -lengths 1 ts Corn starch 1/2 c Chicken stock 2 tb Rice wine or dry sherry 1/4 ts White pepper CHICKEN MARINADE: 1 1/2 tb So sauce 1 1/2 tb Rice wine or dry sherry 1/2 ts Sugar 1 ts Asian sesame oil 1 1/2 ts Corn starch For entertaining, this recipe makes a fun presentation when prepared in four individual two-cup clay pots. To season a new sandy clay pot and lid, submerge both in cold water overnight. Rinse with cold water until water runs clear. Drain thoroughly. Put rice and water into a 2 1/2 to 3-quart sandy clay pot; set aside. In 2 separate bowls, cover the mushrooms and lily buds with water until soft and pliable, about 30 minutes. Drain. Cut off and discard mushroom stems; cut caps in half. Cut off and discard hard ends of each lily bud; tie each bud into a knot. Set aside. Using a heavy cleaver, chop the chicken crosswise into 3 pieces cleanly through the skin, meat and bone leaving no jagged chopped bones. Toss chicken with marinade; set aside for 20 minutes. Cut sausages into thin diagonal slices. In a preheated wok add oil, garlic and ginger. Stir-fry over medium heat until fragrant, about 10 seconds. Increase heat to high; add chicken and sausages and stir occasionally until lightly browned, about 5 minutes. Add mashed fermented bean curd to center of wok; toss with chicken mixture. Add mushrooms, lily buds and green onions and stir-fry 30 seconds. Mix cornstarch with chicken stock, wine and pepper to a smooth mixture. Pour into the wok and stir until sauce thickens, about 10 seconds. Remove from heat. Place clay pot over medium-high heat. Boil rice and stir with chopsticks to loosen grains. Continue boiling until surface water is absorbed (about 5 minutes). Pour chicken mixture over rice, cover, reduce heat to low, and cook for 20 minutes. Turn off heat, do not remove lid; let sit for 10 minutes longer. PER SERVING (4 servings): 850 calories, 39 g protein, 84 g carbohydrate, 36 g fat (10 g saturated), 141 mg cholesterol, 777 3 fiber. Marion Cunningham writing in the San Francisco Chronicle, 10/2/91. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Broccoli Orientale Categories: Chinese, Chicken Servings: 6 1 tb Vegetable oil 1 lb Boneless skinless chicken -thighs cut into strips 1 sm Onion cut into 1 inch -squares 1 md Green/sweet red pepper cut -into 1 inch squares 1 cn Cream of broccoli soup 3 tb Water 1 tb Soy sauce 2 pk (3-oz each) chicken flavor -ramen noodle soup In skillet, in hot oil, cook chicken, 1/2 half tat a time, until browned. Add onion and pepper. Cook until tender-crisp. Stir in soup, water and soy sauce. Heat to boiling. Reduce heat to low. COver; simmer 5 minutes or until vegetables are tender. Meanwhile, prepare ramen noodle soup according to package directions. Add seasoning packet; drain noodles. Serve chicken over noodles. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Chaat Categories: Indian, Chicken Servings: 4 8 oz Boneless chicken breast 4 oz Tamarind pulp * 1 c Water, very hot 1/4 c Brown sugar 2 ts Cumin seeds, ground and -roasted 1 ts Garam masala 2 ts Chili powder 1 sm Onion, finely chopped 2 Leaves iceberg lettuce, -shredded 1/2 c Lemon juice Salt, to taste Lemon wedges 5 Sprigs cilantro, finely -chopped In a pot, boil the chicken in a small amount of seasoned water. When cooked, cut into 1/2-inch cubes. In a bowl, completely dissolve the brown sugar into the prepared tamarind pulp. In a large bowl, combine the chicken, tamarind mixture, cumin, garam masala, chili powder, onion, lettuce, and lemon juice. Mix well. Season with salt. Let sit 10 to 15 minutes. Refrigerate. Garnish with lemon wedges and cilantro. Serve cold. Makes 4 to 6 servings. * NOTE: Tamarind pulp is obtained from 2 to 3 ounces of compressed bricks of tamarind. It is available at Asian and Indian markets. To prepare, break off a piece about 1-inch wide by the length of the brick. Soak in 1 cup of very hot water to soften. Strain through a non-metallic strainer with large holes. Mash through the strainer with the back of a spoon to get all the pulp. Discard the remainder. Recipe: Shiva Indian Restaurant, 2514 Times Blvd, Houston Texas MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Chunks with Peanuts in Spicy Sauce Categories: Chinese, Chicken, Hot Servings: 4 1/2 c Peanuts, Raw 3 c Peanut Oil 2 Whole Chicken Breasts 1 lg Egg White 1 1/2 tb Water Chestnut Flour MMMMM------------------------------SAUCE----------------------------------- 4 Green Onions 2 lg Cloves Garlic 1 tb Minced Ginger Root 1/2 c Chicken Stock 1/2 tb Sesame Oil 1/2 tb Chinese Red Vinegar 1/2 tb Dark Soy Sauce 1 1/2 ts Chili Paste With Garlic 1 tb Dry Sherry 1 pn Sugar 1 Cornstarch Paste Preparation: Trim ends off green onions and cut light green and white part into 1" sections. Mix all other sauce ingredients in 2-quart saucepan. Reserve. Pull skin off breasts, then pull chicken meat from bones. Slice meat into 1" strips, then crosswise to make 1" chunks. In bowl large enough to hold chicken, add egg white to water chestnut flour. Beat mixture with a single chopstick (not an egg beater or whisk). Stir chicken pieces into egg mixture to coat thoroughly. Marinate 5 minutes. Note: water chestnut flour gives a lighter crust than cornstarch, though the latter may be substituted. Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat (you'll need more oil for deep-fryer). Fry peanuts until they are a light tan color; if a test peanut browns quickly, turn down heat. Remove peanuts with strainer or slotted spoon; drain on paper towel or paper bag. Reserve. Turn up heat slightly for chicken. Test a chunk first: chicken should raise to surface immediately & brown in about 2 minutes. Deep-fry coated chicken chunks until golden brown. Deep-fry no more than 8 chunks at a time. Use long chopsticks or spatula to keep pieces separate while they are frying. Remove with long chopsticks or slotted spoon. Reserve. Sauce: While deep-frying chicken, heat sauce to simmer. Add green onions & peanuts about a minute before serving. At the last minute, add chicken pieces to sauce, mix quickly & serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Chow Mein #1 Categories: Chinese, Chicken Servings: 4 1/2 lb Dried or fresh egg noodles 1/4 lb Boneless chicken breasts, - skinned 2 ts Light soy sauce 2 ts Rice wine or dry sherry 1 tb Oil, preferably peanut, plus 1 ts Oil, preferably peanut 1 ts Finely chopped garlic 2 oz Snow peas, trimmed 1 oz Smithfield ham or prosciutto -finely shredded 1 ts Light soy sauce 1/2 ts Granulated sugar 1 tb Finely chopped scallions 2 ts Sesame oil IF YOU'RE USING DRIED NOODLES, cook according to package instructions, then cool them in cold water until you're ready to use them. If you're using fresh Chinese noodles, boil them for 3-to-5 minutes, then immerse in cold water. Using a cleaver or sharp knife, slice the chicken into shreds 2 inches long. Mix chicken with the 2 teaspoons of light soy sauce and rice wine or sherry in a small bowl. Mix well. Let the chicken marinate at room temperature about 10 minutes. Heat a wok or large skillet. Add the 2 teaspoons of oil, then the chicken shreds. Stir-fry about 2 minutes, then transfer to a plate. Clean the wok. Drain the noodles, shaking off as much water as possible. Reheat the pan, add the 1 tablespoon of oil and garlic. Stir-fry for 10 seconds, then add the snow peas and ham. Stir-fry about 1 minute, then add the noodles, sugar, 1 teaspoon of soy sauce and scallions. Continue to stir-fry about 2 minutes, then return the chicken to the noodle mixture. Continue to stir-fry about 3 to 4 minutes or until chicken is cooked. Add the sesame oil and give the mixture a few final stirs. Turn onto a warm platter and serve at once. KEN HOM PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Chop Suey #1 Categories: Chinese, Chicken Servings: 4 1 lb Uncooked chicken breast, Cut in 1" cubes 1 tb Oil 3 Cubes vegetable bouillon 1/2 c Unsweetened pineapple juice 2 tb Soy sauce 1/2 ts Ginger 1/2 ts Horseradish 1/2 c Sliced celery 1 Green pepper, sliced 1/2 c Sliced mushrooms 1 Tomato, diced 1/4 c Sliced green onions 1 1/2 c Fresh Chinese pea pods 4 oz Water chestnuts (1 can) 3 c Fresh bean sprouts Pan fry chicken in oil. Remove from heat and set aside. In another pan, crush bouillon cubes and dissolve in pineapple juice. Add soy sauce, ginger, horseradish, celery and green pepper; heat through. Combine chicken with tomato, green onions, pea pods and water chestnuts; stir-fry about 2 minutes. Pour over fresh bean sprouts, top with pineapple sauce; serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Chowed with Black Beans Categories: Chinese, Chicken Servings: 4 3 lb Chicken, cut into 2" pieces Marinade 2 tb Light soy sauce 2 tb Cornstarch 1 Egg white 1 ts Salt 2 tb Peanut oil Additional 4 tb Peanut oil 3 Cloves garlic, chopped 1 Yellow onion, peeled and -chopped 3 tb Fermented black beans -(dowsee) mashed with 2 tb Dry sherry 2 Green bell peppers cut -julienne Final Sauce: 1 tb Light soy sauce 2 tb Dry sherry 1 c Chicken stock 1 ts Brown sugar Cut the chicken and soak in the marinade for 15 minutes. Heat a wok and add 2 T of the oil. Drain the marinade from the chicken and reserve. Brown the chicken pieces well in the wok, then remove and set aside. Drain the oil from the wok and discard. Heat the wok again and add the remaining 2 T oil. Chow the garlic for a moment and add the onions and the dow see mashed with the sherry. Chow for a moment and add the green peppers. Return the chicken to the wok along with the reserved marinade. Add the ingredients for the final sauce. Stir well and cover. Simmer the dish until the chicken is tender but not overcooked, about 20 minutes. From The Frugal Gourmet Cooks Three Ancient Cuisines, Jeff Smith, Avon, c 1989. Typed by Terri St.Louis-Woltmon O:). MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Chow Mein #2 Categories: Chinese, Chicken Servings: 6 2 lg Slices thin onions 1/2 c Sliced mushrooms 1/2 c Sliced water chestnuts 28 oz Drained bean sprouts 1/2 c Bamboo shoots 2 tb Cornstarch 2 c Cooked chicken cut in -large bite sized pieces 4 lg Celery stalks 2 tb Cooking oil 2 c Chicken broth 1 tb Soy sauce Ground pepper Chinese noodles Cooked rice Split celery stalks, cut diagonally in 1 inch pieces. IN a large skillet, heat oil and cook onions until slightly soft. Add celery, mushrooms and 1 1/2 cup chicken broth. Cook over low heat for 10 minutes, stirring a few times. Add water chestnuts, bean sprouts and bamboo shoots. In a small bowl, make a mixture of cornstarch, soy sauce and 1/2 cup chicken broth and stir until smooth. Add mixture to the large skillet, along with the cooked meat. Add freshly ground pepper and mix well. Simmer for 10 minutes. Taste for seasoning, may want to add additional soy sauce. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Chop Suey #2 Categories: Chinese, Chicken Servings: 6 1 c To 2 c chicken parboiled and -cut into bite-size pieces 1 tb Teriyaki sauce 1 tb Soy sauce 2 c Divided water 1 Heaping tablespoon peanut -butter 1 cn (14-oz) fancy mixed chinese -vegetables 1 cn (8-oz) sliced water -chestnuts cut in half 1 cn (4-oz) drained mushrooms 1/2 c Fresh broccoli florets 1/2 c Fresh cauliflower florets 1/2 c Diagonally sliced celery Olive oil Handful of fresh pea pods soaked in cold salted water for 30 minutes then drained & trimmed Hot boiled rice/chinese chow mein noodles Pour a little oil into a wok or large skillet and heat. Drop in chicken and stir-fry until thoroughly cooked but tender. Add teriyaki marinade and soy sauce and stir. Add 1 cup water and let mixture simmer until it gurgles. Add peanut butter. Stir and simmer until sauce is golden. Add remaining water, fancy mixed vegetables, water chestnuts, mushrooms, broccoli, cauliflower, celery and pea pods and heat through. Serve over rice and noodles. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Chunks with Peanuts in Spicy Sauce (Kung Pao) Categories: Chinese, Chicken Servings: 6 1/2 c Raw peanuts 3 c Peanut oil 2 Whole chicken breasts at -room temp. 1 lg Egg white 1 1/2 tb Water chestnut flour SAUCE: 4 Green onions 2 lg Cloves garlic 1 tb Minced ginger root 1/2 c Chicken stock 1/2 tb Sesame oil 1/2 tb Chinese red vingear 1/2 tb Dark soy sauce 1 1/2 ts (level) chili paste with -garlic 1 tb Dry sherry 1 pn Sugar Cornstarch paste Preparation: Trim ends off green onions and cut light green and white part into 1" sections. Mix all other sauce ingredients in 2-quart saucepan. Reserve. Pull skin off breasts, then pull chicken meat from bones. Slice meat into 1" strips, then crosswise to make 1" chunks. In bowl large enough to hold chicken, add egg white to water chestnut flour. Beat mixture with a single chopstick (not an egg beater or whisk). Stir chicken pieces into egg mixture to coat thoroughly. Marinate 5 minutes. Note: water chestnut flour gives a lighter crust than cornstarch, though the latter may be substituted. Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat (you'll need more oil for deep-fryer). Fry peanuts until they are a light tan color; if a test peanut browns quickly, turn down heat. Remove peanuts with strainer or slotted spoon; drain on paper towel or paper bag. Reserve. Turn up heat slightly for chicken. Test a chunk first: chicken should raise to surface immediately & brown in about 2 minutes. Deep-fry coated chicken chunks until golden brown. Deep-fry no more than 8 chunks at a time. Use long chopsticks or spatula to keep pieces separate while they are frying. Remove with long chopsticks or slotted spoon. Reserve. Sauce: While deep-frying chicken, heat sauce to simmer. Add green onions & peanuts about a minute before serving. At the last minute, add chicken pieces to sauce, mix quickly & serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Curry #1 Categories: Indian, Chicken Servings: 4 1 lb Chicken breast, boneless - and skinless 2 tb Oil 1/2 ts Cumin 4 Cardamom seeds 1 Thai chile 2 Cloves 2 md Onion, finely chopped 3 Tomato, whole peeled 1 ts Ginger paste 1 ts Garlic paste 2 ts Soy sauce 1 1/2 ts Garam masala 1 ts Chilli powder 1/4 ts Pepper 3/4 c Water Clean the chicken, making sure to cut off all fat. Heat the oil, then brown the cumin seeds and cardamom. Add the Thai chile (be careful of the fumes) and cloves. Add the chopped onion, then cook until brown. Then add the tomatoes, ginger paste, garlic paste, and soy sauce. Cook together until all has a pasty texture. Add remaining spices and mix well. Put in the chicken, and stir until coated well with the paste. Cook for five to seven minutes, then add the water. Cover and cook until tender, about 20 minutes. Remove the chile before serving. Garlish with fresh cilantro and serve with cooked rice. Poonam Dhawan, Austin American-Statesman, 5/20/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Curry #2 Categories: Thai, Chicken, Hot Servings: 4 14 oz Thai Coconut Milk 1 tb Thai Red Curry Base 1 lb Cubed Chicken 2 tb Fish Sauce 2 ts Lemon Juice 1 Tomato, Diced 3 Scallions, Diced 2 c Mushrooms, Sliced 1 Yellow Pepper, Diced 2 ts Thai Garlic Chili Sauce Fresh Sweet Basil In a large saucepan, combine coconut milk with curry base over medium heat until oil appears on top. Add chicken, seasoning sauce, lemon juice and simmer for 5 minutes, stirring occasionally. Add remaining ingredients except mushrooms and garlic chili sauce. Cover and simmer for 5 minutes. Add mushrooms and garlic chili sauce to taste. Cover and simmer 2 minutes. Serve hot over rice. Garnish with sprigs of fresh sweet basil. From: Syd's Cookbook. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Curry Kabobs on Rice Categories: Chinese, Chicken Servings: 6 1/2 c Yogurt, plain 1/4 ts Curry powder 1/4 ts Ginger 1 1/2 lb Chicken breast 3 c Rice, cooked 2 Green onions, sliced 1 ts Garlic, minced 1/4 ts Chili powder 1/4 ts Salt 6 Skewers 1 lg Tomato, chopped Parsley Mix yogurt, garlic and spices. Marinate in refrigerator at least 6 hours, turning occasionally. Soak bamboo skewers for 1 hours. Drain and discard marinade. Thread chicken on skewers. Cook 8 to 10 minutes on grill, turning twice. Toss rice with tomato and green onions. Serve skewers over rice. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Cubes with Cherry and Pineapple Categories: Chinese, Chicken Servings: 1 2 c Oil 1 Chicken breast 2 tb Sugar 3 tb Catsup 3 tb Vinegar 1 tb Cornstarch 1 c Lichees juice 1 c Lichees meat 1/2 c Maraschino cherries 1/2 c Pineapple chunks 1 ts Sherry 2 ts Light soy sauce 1/2 ts Anise pepper 1 tb Chopped scallion 1 Egg white 2 tb Cornstarch PREPARATION: Bone chicken and cut into cubes; mix sherry, light soy sauce, anise pepper, and chopped scallion together, pour over chicken and marinate 1/2 hour. Beat egg white and 2 tablespoons of cornstarch together. Pour over chicken breast and above mix. COOKING: Heat oil to 325 degrees. Deep fry chicken. Drain on paper towels. Mix sugar, catsup, vinegar, 1 tablespoon cornstarch, and lichees juice in saucepan; stir until thickened. Add lichees meat, cherries and pineapple. Stir until hot, then serve over chicken. Chicken Cubes with Cherry, Pineapple and Lichees: Bo Lo Lichees Gai Kew. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Egg Rolls Categories: Chinese, Chicken, Appetizers Servings: 8 1 Whole large chicken breast, -skinned, halved and boned 1 tb Cooking oil 1 Clove garlic, minced 16 oz Can bean sprouts, drained, -(or fresh, rinsed and Patted dry) 1/2 c Chopped celery in small -pieces 2 tb Soy sauce 2 ts Cornstarch 1/2 ts Five spice powder 8 Egg roll skins or packaged -egg roll skins Cooking oil for deep-frying MMMMM----------------------------PLUM SAUCE--------------------------------- 1/2 c Plum preserves 1 tb Vinegar 1 tb Soy sauce 1/8 ts Garlic powder 1/8 ts Ground ginger 1 ds Ground red pepper For filling, chop chicken. Preheat a large skillet or wok over high heat; add cooking oil. Stir-fry chopped chicken and garlic in the oil for 2 minutes. Add the bean sprouts and celery. Stir-fry 2 more minutes. Mix the cornstarch in with the soy sauce, add the five spice powder. Add to the chicken mixture and cook until thickened. Cool to room temperature. Place an egg roll skin with one point toward you. Spoon 1/4 cup filling diagonally across and just below center of skin. Fold the bottom point of skin over the filling; tuck point under filling. Fold side corners over, forming an envelope shape. Roll up toward remaining corner; moisten point and press firmly to seal. Repeat with the remaining skins and filling. Fry egg rolls, 2 or 3 at a time, in hot oil (365F) for 2-3 minutes or till golden brown. Drain on paper towelling. Serve warm with plum Sauce. Plum Sauce: In a small saucepan, combine plum preserves, vinegar, soy sauce, garlic powder, ground ginger, and a dash of ground red pepper. Bring mixture to boiling, stirring constantly. Remove from heat; cool. Refrigerate in covered container overnight to blend seasonings. Origin: Better Homes and Gardens Pasta Book Shared by: Sharon Stevens Oct/91 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken in Silky Almond Sauce Categories: Indian, Chicken Servings: 8 16 Pieces Skinned Chicken 2 tb Chopped Fresh Ginger 2 tb Vegetable Oil 2 ts Ground Cardamom 1/2 c Vegetable Oil 2 ts Ground Red Pepper 5 md Onions, Thin Sliced 1 ts Ground Cumin 6 tb Almonds * 1/2 ts Ground Fennel 2 c Plain Yogurt 3 tb Ground Coriander 1 c Water Course Salt Fresh Cilantro (Garnish) * Almonds can be blanched, slivered or ground. ~------------------------------------------------------------------------- Pat chicken dry. Heat smaller amount of oil in heavy large skillet or Dutch oven over medium high heat. Add chicken in batches and cook on all sides just until no longer pink (do not brown). Remove, using slotted spoon and set aside. Heat remaining oil in skillet. Add sliced onion and fry until wilted and pale brown, stirring constantly to color evenly, about 12 minutes. Stir in almonds, coriander, ginger, cardamom, ground red pepper, cumin and fennel and cook 3 to 5 more minutes. Remove mixture from heat. Transfer half of mixture to processor or blender. Puree with 1/2 of the yogurt and 1/2 of the water. Repeat with the rest of the mixture, yogurt and water. Pour sauce back into skillet. Add chicken to skillet. Place over medium high head and bring to a boil. Reduce heat, cover and simmer until chicken is tender and sauce is thickened, about 45 minutes. Remove from heat. Let stand at room temperature for 30 minutes (dish is best refrigerated and reheated). Rewarm over low heat. Transfer to serving dish, garnish and serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Indienne Categories: Indian, Chicken Servings: 4 2 lb Chicken Pieces 3 tb Fresh Lemon Juice 3 tb All-Purpose Flour 1 ts Salt 1/8 ts Freshly Ground Pepper 3 tb Oil 1 tb Butter 1 lg Onion, Chopped 3 tb Curry Powder 1/2 c Water 1/2 c Heavy Cream 1 ts Chicken Stock Base 2 tb Candied Ginger 1 Lime Wedges (Optional) Sprinkle chicken pieces with lemon juice and let stand 30 minutes. Pat dry. Mix flour, salt and pepper; dredge chicken pieces to coat evenly. In a heavy skillet with a tight lid, heat oil and butter. Cook chicken, sprinkling with any leftover flour mixture, until browned on both sides. Remove from skillet and set aside. Add onion and cook until golden. Add onion and cook until golden. Add curry powder and cook for 2 minutes. Gradually beat in water and cream, cook until thickened. Add chicken stock base and ginger, stir, and return chicken to skillet. Cover and simmer, turning chicken once, for 40 minutes or until chicken in tender. Transfer to heated platter and surround with lime wedges. Serve with rice. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken in Spicy Sauce Categories: Indian, Chicken Servings: 4 8 Chicken thighs, skinned 1 cn (8-oz) tomatoes, drained 2 tb Tomato paste 2 tb Chili sauce 2 Garlic cloves, crushed 1 Inch piece fresh gingerroot, -grated 1 tb Garam Masala 2 ts Sugar 2 tb Light soy sauce Juice of one lime Juice of one lemon Twists of lime peel Twists of lemon peel Rinse chicken; pat dry with paper towels. Slash meaty parts of chicken two or three times. Place chicken in a shallow non-metal dish and set aside. Put tomatoes, tomato sauce, chili sauce, sugar, Garam Masala, soy sauce, gingerroot, garlic, lime juice and lemon juice in a blender or food processor fitted with the metal blade; process until pureed. Pour over chicken, cover and refrigerate 2 to 3 hours to allow chicken to absorb flavors. Preheat oven to 375 F. (190C). Put chicken and the sauce in a roasting pan and cook, uncovered, 45 to 50 minutes, or until tender, basting with sauce 2 or 3 times during cooking. Serve hot, garnished with twists of lime and lemon. From: Steve Herrick Source: [The Book of Curries and Indian Foods by Linda Fraser ISBN 0-89586-820-2] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken in Coconut Milk Soup - Gai Tom Kha Categories: Thai, Chicken, Soups Servings: 6 4 c Coconut milk 1 1/2 c Chicken stock 3 Pieces dried galangal, or: 6 Pieces fresh Galangal 4 Stalks fresh Lemon Grass - bruised, cut into 2-inch - lengths 1 lg Whole boned chicken breast - cut into 1/2-in pieces 4 tb Fish sauce, Nam Pla 5 Kaffir Makrut lime leaves 4 Fresh Serrano chiles - sliced into rounds 2 Fresh limes, juiced 2 tb Fresh coriander leaves - (chopped) IN A SAUCEPAN, bring the coconut milk, chicken stock, galangal and lemon grass to a boil; reduce and simmer for 20 minutes. Strain stock; discard galangal and lemon grass. Return stock to a boil, add chicken and reduce to a simmer until tender (about 2 minutes). Add fish sauce, citrus leaves and chiles. Stir in lime juice. Garnish with more chiles to taste and coriander leaves. Serve hot. JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken in Green Curry (Gang Keao Wan Gai) Categories: Thai, Chicken Servings: 4 1 1/2 c Unsweetened Coconut Milk 1 1/2 tb Green Curry Paste 2 1/2 lb Boneless Chicken, Sliced -Into 1 Inch Strips 1 c Sliced Bamboo Shoots 1/4 c Fish Sauce (Nam Pla) 1 tb Sugar 1 sm Bunch Mint Leaves (1/4 Cup) -Or Oriental Basil Leaves 2 Fresh Green Chili Peppers -Seeded & Thinly Sliced On -The Diagonal In a large saucepan, heat 1/4 cup of coconut milk with the green curry paste. Stir until it is well blended and a thin coat of oil appears on the surface. Add the chicken and continue cooking over medium heat for 5 minutes, stirring constantly. Stir in the remaining coconut milk and the bamboo shoots, fish sauce, and sugar. Cover and simmer for 8-10 minutes, or until chicken is cooked. Remove cover and stir in mint leaves and chili peppers. Cook, stirring for 3-5 minutes. Serve with rice. From Pojanee Vatanapan's Thai Cookbook MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken in Black Bean Sauce Categories: Chinese, Chicken, Microwave Servings: 4 1 lb Boneless Chicken Breasts 2 tb Dry Sherry 1 tb Soy Sauce 2 ts Sesame Oil MMMMM------------------------------SAUCE----------------------------------- 1/2 c Chicken Stock 2 ts Cornstarch 1/2 ts Sugar 1 ts Soy Sauce 1 ts Hot Chili Paste 1 tb Vegetable Oil 2 Cloves Garlic 2 ts Minced Fresh Ginger 2 tb Fermented Black Beans Cut chicken into 3/4 inch pieces. Combine sherry, soy and sesame oil in a 4-cup microwaveable casserole. Toss chicken in mixture, cover and marinate while preparing other ingredients. In a small boil combine stock, cornstarch, soy sauce, sugar, chili paste; set aside. Prepare garlic, ginger and black beans; set aside. Microwave chicken and marinade, covered at high for 4 to 6 minutes or until chicken is opaque and tender. Stir twice during cooking. Stand, covered, while making sauce. In a 2 cup glass measure, microwave vegetable oil at high for 1 minute or until hot. Stir in garlic, ginger and black beans and microwave, uncovered high for 1 minute or until fragrant. Stir in stock mixture until smooth and microwave at high for 1 1/2 to 3 minutes or until sauce comes to a boil and thickens. Stir once. Drain liquid off chicken, pour black bean sauce over, stir and serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken in Broth with Sour Vegetable Categories: Chinese, Chicken Servings: 6 1 Fryer chicken without breast -meat (OR 2 Chicken legs & thighs & -wings 8 c Cold water 1 c Salted mustard green, -shredded This is a lovely, simple dinner soup. Preparation: Separate thighs, legs and wings from chicken carcass, and chop them into bite-size pieces. Be sure to remove any bone splinters. Chop carcass into several pieces. Drain the mustard green; cut into 2" square pieces. Soup: Put chicken and cold water in large pot. Bring to boil; skim froth and chicken fat; reduce heat to simmer. Simmer for 2 hours. Remove chicken carcass. Add mustard green; simmer another 15 minutes. Transfer soup with pieces and mustard green to serving bowl. Serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken in Plum Sauce - Mwei Jiong Gai - Canton Categories: Chinese, Chicken Servings: 4 1/2 c Oil 1 Clove garlic 3 lb Frying chicken 1/3 c Plum sauce 5 Celery stalks, diced 4 sl Ginger 3 tb Sherry 4 Carrots 2 ts Sugar 1 ts Salt 1/3 c Chinese pickles 1/4 c Water 2 ts Cornstarch mixed with 1/4 Cup water PREPARATION: Cut chicken into bite-sized pieces. Peel carrots and cut into cubes. Crush garlic. COOKING: Place oil and garlic in skillet. Brown Chicken, stir 5 minutes, cover, reduce heat, and simmer 10 minutes. Add plum sauce celery, ginger, sherry, carrots, sugar salt, pickles and water. Simmer covered for 12 minutes. Add cornstarch-water mixture to thicken gravy. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken in Lemon-Plum Sauce Categories: Chinese, Chicken Servings: 6 2 c Peanut oil 6 oz Rice noodles 2 lb Chicken breasts, boned and -cut into chunks MARINADE: 2 tablespoon -sherry 2 tb Soy sauce 1/4 ts Mix vegetable season 2 ts Fresh ginger, grated 1 ts Honey BATTER: 1 tablespoon oil 1 c Whole wheat or rice flour 1/2 c Arrowroot 1/2 ts Soy sauce 1 ts Baking powder 2 c Ice water LEMON PLUM SAUCE: 1 tb Oil 1/4 Inch ginger root, mashed 1 Clove garlic, crushed 2 tb Honey 2 c Chicken broth 1/2 c Lemon juice 3/4 c Bottled plum sauce 1 pn Salt 2 tb Sherry 2 1/2 tb Arrowroot 1 Grated lemon peel 1 pn Salt Combine ingredients for marinade, and marinate chicken for at least 1/2 hour. Mix together ingredients for batter; set aside. In sauce pan, combine ingredients for plum sauce and heat over medium heat, stirring occasionally; set aside, but keep warm. Heat peanut oil in wok or frying pan until very hot, about 400 degrees; deep fry noodles until puffed, about 1/2 minute; drain; set aside. Drain chicken and dip in batter. Deep fry chicken in 350 degree oil for 5 minutes or until golden brown. Place noodles on a plate. Arrange lemon slices around on noodles. Put chicken in center. Pour hot plum sauce over chicken. Serve MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Korma Categories: Indian, Chicken Servings: 4 1/2 c Blanched almonds 1/2 c Poppy seeds 1/2 c Fresh coconut meat 4 md Onions, roughly chopped 1 Inch piece of fresh ginger, -peeled and roughly chopped 2 Garlic cloves 3 tb Butter, melted 2 1/2 lb Chicken, skinned and cut -into 8 pieces 4 tb Coarsely chopped coriander -leaves 1 tb Chopped fresh mint leaves or -2 tsp dried mint 2 tb Ground coriander 1/2 ts Chili powder 1 ts Salt 3 tb Lemon juice 1/2 c Plain yogurt 3 c Water Dry-roast the almonds and the poppy seeds in a frying pan or under the broiler until the nuts are pale golden, then transfer to a food processor. Grate the coconut into the processor, then blend to a paste. Remove and set aside. Place the onions, ginger and garlic in the processor and blend to a paste. Heat the butter in a large, heavy saucepan, add the onion paste and fry until golden, stirring frequently. Add the chicken and fry to a golden color or until all the moisture in the pan has evaporated. Meanwhile, blend the coriander leaves and mint to a smooth paste. Add all the spices, the salt and the lemon juice and blend together. Add this mixture to the chicken in the pan and fry, stirring frequently, for about 10 minutes so that the chicken is well coated with the spices. Add the coconut mixture and stir in well. Add the yogurt a little at a time to the chicken, stirring continuously to blend it into the mixture. Continue stirring for 3 - 5 minutes and fry until the butter begins to separate. Pour in just enough water to cover the chicken, cover the pan, reduce the heat and allow to cook for another 20 - 30 minutes or until the chicken is really tender. Transfer to a warmed serving dish and serve hot. Posted by Linda Davis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Kurma Categories: Indian, Chicken Servings: 6 Stephen Ceideburg 4 Cloves 3 Cardamom pods 1 Cinnamon stick 1 tb Coriander seeds 1 ts Cumin seeds 1 ts Turmeric 6 Cloves garlic 1 Two-inch cube fresh ginger, -peeled 2 c Yogurt Salt to taste 3 1/2 lb To 4 pound chicken * 2 tb Poppy seeds 2 tb Cashews 10 Blanched almonds 2 tb Unsweetened, shredded -coconut 2 tb Ghee 3 lg Onions, finely chopped 4 Fresh green chiles, minced 2 tb Chopped cilantro * skinned, boned and cut into about 2 inch pieces Grind cloves, cardamom, cinnamon, coriander and cumin seeds with turmeric until you have a powder. Chop garlic and ginger into a paste. Combine both mixtures with yogurt and salt. Add chicken to this mixture and marinate 2-3 hours. Grind poppy seeds, cashews and almonds in a blender or spice mill until you have a powder. Combine with coconut and set aside. Heat ghee in a large skillet and cook onions until golden brown. Add poppy seed mixture and mix well. Put chicken and yogurt marinade into a heavy bottom pot. Add onion mixture, fresh chiles, half the cilantro and 1 1/2 cups water. Cook, uncovered, until chicken is tender and sauce thickens. Courtesy, Sue Sista of "Sue's India Cuisine", San Jose and Mountain View. From the San Jose Mercury News, 6/9/93. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Satay Categories: Thai, Chicken Servings: 4 1/4 c Chicken broth 1/3 c Water 2 tb Soy sauce 1 Minced clove garlic 1 tb Sherry or vermouth 1/4 c Minced onion 2 ts Sugar 1 1/2 tb Soy sauce 2 ts Grated ginger 1 tb Brown sugar 1 Minced clove garlic 1 tb Catsup 1 lb Boneless chicken 1 ds Red pepper Toothpicks or skewers 1/2 tb Lime juice 1/4 c Crunchy peanut butter Cut chicken in 1/2-inch strips. Combine next six ingredients. Marinate chicken in refrigerator for several hours or overnight. Weave chicken on skewers. Microwave on high 6 minutes. Make peanut sauce by cooking garlic and onion in water. (Microwave 1 minute.) Add remaining ingredients and cook until heated through. (Microwave 1 minute.) Pour some of the sauce over chicken and serve with remaining sauce. Makes 4 main dish servings or 6 appetizers. (278 calories per serving) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Sate Categories: Thai, Chicken Servings: 6 4 lg Skinless, Boneless Chicken -Breast Halves (About 1 1/2 Pounds) 1/4 c Soy Sauce 1 tb Salad Oil 1 tb Molasses 1/4 ts Crushed Red Pepper Flakes 1 lg Clove Garlic, Crushed Lemon Juice 1/2 c Creamy Peanut Butter ABOUT 2 1/2 HOURS BEFORE SERVING: With a meat mallet or dull edge of a French knife, pound each of the chicken breast halves to a 1/2-inch thickness. Cut the chicken breasts, lengthwise, into 1-inch wide strips. In a large bowl, mix the chicken strips, soy sauce, salad oil, molasses, crushed red pepper flakes, garlic and 2 Tbls lemon juice. Cover and refrigerate the chicken in the marinade for at least 2 hours, stirring occasionally. Meanwhile, soak sixteen 6-inch long bamboo skewers in water to prevent charring when broiling. ABOUT 25 MINUTES BEFORE SERVING: Preheat the broiler if the manufacturer directs. Thread the chicken strips onto the bamboo skewers. Place the bamboo skewers on the rack in a broiling pan. Brush generously with the marinade. Place the pan in the broiler at the closest position to the source of heat. Broil 4 to 5 minutes until the chicken just loses its pink color and is tender, turning the skewers once and brushing the chicken with the remaining marinade frequently. While the chicken is broiling, in a small bowl, blend the peanut butter, 2 Tbls lemon juice, and 1/2 cup hot water using a fork and mixing until smooth. Serve the chicken with this peanut sauce. EACH SERVING CONTAINS: 280 Calories, 15 Grams Fat, 71 Milligrams Cholesterol, 510 Milligrams Sodium MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Sate with Peanut Sauce Categories: Thai, Chicken Servings: 9 MMMMM-----------------------------MARINADE---------------------------------- 1 tb Light brown sugar 1 tb Curry powder 2 tb Crunchy peanut butter 1/2 c Soy sauce 1/2 c Freshly squeezed lime juice 2 Garlic cloves, minced Crushed dried chile peppers ---------------------------- 6 Chicken breast halves, boned, skinned, and cut into 1/2" wide strips MMMMM---------------------------PEANUT SAUCE-------------------------------- 2/3 c Crunchy peanut butter 1 1/2 c Coconut milk, unsweetened 1/4 c Freshly squeezed lemon juice 2 tb Soy sauce 2 tb Molasses (or brown sugar) 1 ts Fresh ginger root, grated 4 Garlic cloves, minced 1/4 c Chicken broth 1/4 c Heavy cream Cayenne pepper Grated lime zest Fresh cilantro sprigs To make the marinade, combine the first 7 ingredients in a shallow dish. Thread the chicken strips onto bamboo skewers in a serpentine fashion. Place the skewers into the soy sauce mixture and let marinate in the refrigerator at least 2 hours, although overnight is preferable. Make the peanut sauce by combining the next 7 ingredients (peanut butter through garlic) in a saucepan. Season to taste with cayenne pepper. Cook over moderate heat, stirring constantly, until the sauce is as thick as heavy cream (about 15 minutes). Transfer to a food processor or blender and purée briefly. Add chicken broth and cream and blend until smooth. This mixture can be made several hours ahead and stored in the refrigerator. Bring to room temperature before serving. Prepare moderate-hot charcoal coals or preheat a broiler. Cook the skewered chicken, turning several times and basting with the marinade, until crispy on the outside but still moist on the inside, about 8 minutes. Sprinkle grilled chicken with lime zest and garnish with cilantro leaves. Serve with the peanut sauce for dipping. Nancy H. Miller MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Stock - Chinese Categories: Chinese, Chicken Servings: 2 7 lb Chicken backbones and wings 1 sl Ginger - fresh, about 1-1/2 -inches, smashed 4 Clove garlic 4 Green onions - halved -crosswise (4 to 5 -scallions) 2 md Onions - quartered 3 Ribs celery - halved -lengthwise 1. In a stockpot, bring 3 quarts of water to a boil. Add the chicken parts and boil for 1 minute. Pour off the water and run cold water over the chicken; drain well. 2. Return the chicken to the stockpot. Add 3 quarts of cold water and the ginger, garlic, green onions, onions and celery. Cover and bring to a boil over high heat. Reduce the heat to moderately low, cover partially and simmer for 4 hours. 3. Strain the broth through a colander set over a large bowl; discard the chicken and vegetables. Refrigerate the stock for up to 3 days. Skim off the fat before using. (The stock can be frozen for up to 1 month.) Makes about 2 Quarts. Recipe from Food & Wine, November, 1991. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Stir-Fry with Spaghetti Categories: Chinese, Chicken, Pasta Servings: 4 1 1/2 lb Chicken thighs (6 to 8) ** 2 Egg whites 5 tb Cornstarch, divided 3 tb Minced fresh garlic 1/4 lb Thin spaghetti 1 c Water 1/2 c Rice vinegar 3 tb Reduced sodium soy sauce 1 ts Red pepper flakes 2 tb Peanut oil 1/2 lb Fresh mushrooms, thinly -sliced (2 cups) 1 c Diagonally sliced green -onions ** Chicken breasts can be substituted for thighs, Remove chicken meat from bones in large pieces. Shred meat into 1- inch long pieces. You should have 2 cups. In a large kettle or saucepot, start cooking pasta in boiling water following package directions for al dente stage. While pasta is cooking, whisk together egg whites with 3 tablespoons of the cornstarch and the garlic in medium bowl. Add the chicken shreds; toss to coat. Let stand for 5 minutes. In another bowl, smooth the remaining 2 tablespoons cornstarch with part of the water. Stir in remaining water, vinegar, soy sauce, and red pepper flakes; set aside. Coat a large wok or heavy skillet with the oil. Heat over medium- high heat until the oil begins to sizzle. Lift chicken pieces from egg white mixture, letting excess drip back into bowl. Stir-fry until golden brown, about 5 minutes. Lift out with slotted spoon to paper towels. Wipe out wok or skillet. Place wok over medium heat. Whisk the reserved cornstarch/soy mixture again and pour into wok. Bring mixture just to a boil. Add mushrooms and onions. Cook, stirring constantly, until sauce thickens, about 3 minutes. Add the cooked chicken pieces and heat, stirring constantly, until chicken and vegetables are glistening and mixture is hot. Drain pasta and place on a large serving platter. Top with the chicken/vegetable mixture. 1001 HOME IDEAS MAGAZINE; April 1990 Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Szechwan-Style with Sesame Paste Categories: Chinese, Chicken Servings: 6 2 Whole chicken beasts, -skinned and boned 2 tb Szechwan peppercorns 4 tb Sesame paste 3 tb Green tea 2 tb Wine vinegar 2 1/2 ts Soy sauce 3 tb Peanut oil 2 ts Crushed red pepper * 3 sl Fresh ginger, minced 1 Scallion (white part only), -chopped 1 Clove garlic, minced fine 1 1/2 tb Dry sherry or Shaoshing wine 1/2 ts Cayenne pepper * or you substitute 2 whole chili peppers, crushed. In a pot, poach the chicken breasts in a little boiling water for 10 minutes until white and opaque. In a dry frying pan, toast the Szechwan peppercorns over moderate heat, then crust or grind them; set aside. Remove the chicken breasts from the pot, drain and cool them. Slice them, then shred the slices into julienne pieces. In a mixing bowl, combine the sesame paste and green tea (or the peanut butter and sesame oil -- See NOTE). Add the vinegar and soy sauce; blend well. Add the peanut oil, red pepper, ginger, scallion, garlic, sherry, cayenne pepper, and the peppercorns. Mix all ingredients very well. Toss the chicken strips in this sauce, to coat. Refrigerate until 20 minutes before serving. Pass the chicken and the lettuce leaves separately, and let each guest place a small portion of the chicken in the middle of a lettuce leaf and roll it up like an egg roll to eat using fingers. Makes 6 appetizer servings. NOTE: The authentic recipe calls for green tea to thin the sesame seed paste, but you may substitute chicken broth, or simply water, if you prefer. Another substitution you may make if you wish is peanut butter for the sesame seed paste along with sesame oil instead of green tea. This dish is served cold or at room temperature and can be made a day ahead. Recipe: "Chinese Appetizers" by Verdi Published by Irene Chalmers Cookbooks, 1981 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Tandoori #1 Categories: Indian, Chicken, Hot Servings: 4 1 ts Mustard powder 1 Piece ginger root, peeled, -chopped (2") 1/2 ts Cumin seeds 1/2 ts Ground coriander 1/2 ts Turmeric 1 ts Lemon juice 1/4 ts Hot chili powder 2 ts Tomato paste 1/3 c Corn oil 2/3 c Plain yogurt 8 Chicken drumsticks, skinned Lemon twists (opt) Lime twists (opt) Fresh parsley sprig (opt) In a bowl, mix mustard, ginger, cumin, coriander, turmeric, lemon juice and chili powder. Add tomato paste and oil, a little at a time, mixing well to form a smooth sauce. Add remaining oil and stir in yogurt. Prick drumsticks several times with a wooden pick and place in a shallow glass dish. Pour marinade over drumsticks and turn drumsticks in mixture. Cover and marinate in refrigerator. Preheat broiler. Arrange drumsticks in a broiler pan and cook 30-35 minutes or until cooked through, turning and basting frequently to ensure even browning and cooking. Garnish with lemon and lime twists and parsley sprig, if desired, and serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Tandoori #2 Categories: Indian, Chicken Servings: 6 3 1/2 lb Chicken pieces 1 md Onion, minced 3 Cloves garlic chopped 1 ts Fresh chopped ginger 10 oz Natural yoghurt 1 Lemon rind & juice 2 tb Vinegar 1 ts Paprika 2 ts Garam masala 2 ts Ground coriander 1 ts Ground cumin 1/2 ts Red food colouring Skin chicken pieces, score with sharp knife. In non-metallic bowl,mix all ingredients. Marinate chicken in mixture overnight, turning to marinate evenly. Cook on brazier bbq so that flames have direct contact with chicken (ie not on a hot-plate), or in a vertical grill on maximum heat. The object here is to emulate the tandoor as much as possible in cooking with intense, dry heat. Serve with rice, naan, lettuce, onion rings, cucumber slices and lemon wedges. I personally add ground mint and ground very hot chilli powder the above marinade. I probably don't want to know what the original red coloured powder is in the tandoori powder I buy from Indian spice merchants, but it adds to the authenticity. I now mainly use a powder tandoori marinate from Keens. It is cheap, easy and authentic. Have fun. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Teriyaki Dinner Categories: Japanese, Chicken Servings: 6 1/4 c Lite soy sauce 3 tb Prepared spicy brown mustard 1 tb Firmly packed brown sugar 1/2 ts Ground ginger 1 tb Sesame seeds 1 Sliced thin medium onion 1 Cut in half garlic clove 2 tb Vegetable oil 4 Skinned boned chicken breast -halves each about 4 oz Spinach and pepper saute -(see recipe for this) In medium bowl, whisk together soy sauce, mustard, sugar and ginger; set aside. In large, nonstick skillet, over high heat, toast sesame seeds until golden brown, about 4 minutes; remove from pan and set aside. In same skillet, saute onion and garlic in oil until soft, about 5 minutes, if desired, discard garlic clove halves. Add chicken and soy sauce mixture to skillet. Cover and simmer, turning chicken over once, until chicken is cooked through. Meanwhile, prepare spinach and pepper saute. To serve, place chicken on platter, pour sauce and vegetables over chicken and sprinkle with sesame seeds. Place sauteed mixture on platter. Garnish with scallion fan. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Teriyaki Kabobs Categories: Japanese, Chicken Servings: 6 1 1/2 lb Chicken breasts, skinned and -boned 1 bn Green onions, cut into 1" -lengths 1/2 c Soy sauce 2 tb Sugar 1 ts Oil 1 ts Minced fresh ginger root 1 Clove garlic, minced Cut chicken into 1 1/2" square pieces. Thread each of eight 6" bamboo or metal skewers alternately with chicken and green onion pieces (spear onion slices through side, not lengthwise). Place skewers in shallow pan. Combine soy sauce, sugar, oil, ginger and garlic; pour over skewers and brush chicken thoroughly with sauce. Marinate 30 minutes. Reserving marinade, remove skewers and place on rack of broiler pan. Broil 3 minutes; turn over and brush with reserved marinade. Broil 3 minutes longer, or until chicken is tender. Serves: 4 From: Kikkoman recipe booklet Posted by: Debbie Carlson - Cooking Echo MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken with Lemon Grass and Chili - Ga Xao Xa Ot Categories: Thai, Chicken Servings: 4 3 lb Chicken 4 Cloves Garlic 1 lg Onion 3 tb Vegetable Oil 1 Salt 2 tb Minced Lemon Grass 1 ts Ground Chilies 4 tb Fish Sauce (Nuoc Mam) 1 tb Granulated Sugar 1 tb Caramel Sauce 1 c Water Rinse chicken and dry well. Cut into small pieces. Peel garlic and slice finely. Cut onion into halves lengthwise and then cut lengthwise into 1/2 inch strips. Heat oil in large frying pan over medium heat. Add a pinch of of salt, garlic and onion. Fry over medium heat until onion is opaque. Add lemon grass and chili. Fry 1 - 2 minutes until fragrant. Add chicken and cook until lightly browned. Add fish sauce, sugar and caramel sauce. Mix well. Add 1 cup water and cook 45 minutes or until chicken is tender. Stir occasionally and add water if necessary. CARAMEL SAUCE: Mix 1/2 cup sugar with 4 tablespoons of water in heavy saucepan. Bring to a boil over medium heat and let boil until mixture changes color. Turn heat down to low and heat until brown. Add 1/2 cup water to mixture. Stir until sugar dissolved. Remove from heat and store in jar in refrigerator. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken with Curry Peanut Sauce Categories: Thai, Chicken Servings: 6 2 tb Vegetable oil 4 Chicken thighs, boned - cut into 1/2-in pieces 2 Garlic cloves, chopped 1 tb Dry red curry paste - (or to taste) 1 c Thick coconut cream 1/4 c Roasted peanuts, chopped, or 2 tb -chunky peanut butter 2 tb Fish sauce (nam pla) 2 ts Palm sugar or brown sugar 2 Makrut (kaffir lime) leaves -(fresh, frozen or dried) -or substitute -fresh citrus leaves 1 lg Handful Thai basil leaves - (fresh) MMMMM----------------------------GARNISHES--------------------------------- 1 ts Chopped fresh mint leaves 1 Fresh red chile - cut into slivers PREHEAT WOK OVER MEDIUM-HIGH HEAT. Add oil. When hot, add chicken; stir-fry until lightly browned. Remove to a bowl; set aside. Add garlic to wok and lightly brown. Reduce heat and add curry paste; fry gently, stirring for 1 minute. Add coconut cream and peanuts; stir constantly until smooth, about 2 minutes. Add fish sauce, palm sugar, lime leaves and the reserved chicken. Simmer together for 3 minutes or until chicken is done. Add the basil leaves; stir together for 30 seconds. Serve hot, garnished with mint leaves and red chile slivers. JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken with Water Chestnuts Categories: Chinese, Chicken Servings: 4 1/2 lb Boneless chicken breasts - skinned 1 Egg white 1 ts Salt 2 ts Cornstarch 1/2 lb Water chestnuts, fresh - or canned (drained weight) 1/2 c Peanut oil 1 tb Finely chopped garlic 2 ts Finely chopped ginger 1 tb Chili bean sauce 2 tb Dark soy sauce 2 ts Rice wine or dry sherry 2 ts Sugar 1/2 ts Salt 2 ts Sesame oil CUT THE CHICKEN into 1/2-inch cubes. Combine it with the egg white, salt and cornstarch in a small bowl and put the mixture into the refrigerator for about 20 minutes. If you are using fresh water chestnuts, peel them. If you are using canned water chestnuts, drain them well and rinse in cold water. Coarsely chop the water chestnuts. Heat a wok or large saute pan until it is hot and add the oil. When it is moderately hot, add the chicken cubes and stir to keep them from sticking. When the chicken pieces turn white, about 2 minutes, quickly drain the chicken and all the oil into a stainless steel colander set in a bowl. Clean the wok and reheat. Return 2 tablespoons of oil to the wok, add the garlic and ginger, and stir-fry for 30 seconds. Then add the water chestnuts, chili bean sauce, soy sauce, rice wine, sugar and salt and continue to stir-fry for 1 minute. Return the chicken to the wok and continue to cook for another 2 minutes. Add the sesame oil, give the mixture a final stir, and serve at once. KEN HOM PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken with Asparagus (Lee Sun Gai Kau) Categories: Chinese, Chicken Servings: 4 1 lb Chicken thighs 1 1/2 lb Fresh asparagus 1 1/2 tb Fermented black beans 1 Clove garlic, crushed 3 tb Oil 1/2 ts Salt 1 ts Sugar 3/4 c Water 3/4 ts Cornstarch 1 1/2 tb Cold water MMMMM----------------------------SEASONING--------------------------------- 1 ts Salt 1 ts Sugar 1 ts Thin soy sauce 1 Green onion, slivered Dash of pepper 1. Bone and remove skin from chicken. Cut into 1"x 1 1/2" pieces. 2. Add "seasoning" to chicken and mix well. 3. Cut off and discard the last 2 " at the base end of the asparagus. Then, cut each spear diagonally into 2" lengths. Wash and drain. 4. Wash black beans thoroughly (at least 2 rinses). Mash the beans and mix with the crushed garlic. 5. Heat wok. Add 2 tablespoon oil. Stir-fry the seasoned chicken for 5 minutes. Set aside. 6. Reheat wok. Add 1 tablespoon oil and the black bean mixture and cook for 1 minute. 7. Add the asparagus and stir-fry for 2 minutes. Then add salt, sugar, and water. 8. Add the chicken and bring the mixture to a boil. 9. Thicken with cornstarch mixture (made with 3/4 tablespoon cornstarch and 1 1/2 tablespoon cold water). Cook for 1 minute, and serve. NOTE: Do not try to substitute canned asparagus! SOURCE: Chopsticks, Wok and Clever MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken with Ginger Sauce Categories: Chinese, Chicken Servings: 4 1/2 c Fresh lime juice Hot pepper sauce 2 Whole chicken breasts, -skinned, boned, halved 6 tb Peanut oil 1 1/2 ts Fresh ginger, coarsely -chopped 2 ts Honey (clover or orange -blossom) 1 ts Szechwan peppercorns 1 1/2 tb Rice vinegar 1 1/2 tb Red wine vinegar 1 tb Water 2 ts Low-sodium soy sauce 1 ts Dried basil, crumbled 1 Clove garlic, minced 2 tb Oriental sesame oil 1 tb Unrefined sesame oil 3 oz Fresh oyster mushrooms, -thinly sliced 3 md Green onions, cut julienne 1/2 lg Red bell pepper, cut -julienne 1 ts Potato starch dissolved in 1 -Tb cold water Kale leaves Lime halves Blend lime juice and several drops hot pepper sauce in large bowl. Add chicken. Marinate for at least 4 hours at room temperature, turning frequently. With blender running, add peanut oil, ginger, honey, and peppercorns; mix until smooth. Add vinegar, water, soy sauce, basil, and garlic; blend until smooth. With machine still running, add oriental sesame oil and blend until sauce is smooth. Drain chicken and pat dry; cut into 1/2-inch pieces. Heat unrefined sesame oil in large heavy skillet over medium-high heat. Add chicken and stir-fry for 1 minute. Reduce heat to low, cover and cook until chicken is almost tender, 1 to 2 minutes. Add sauce, mushrooms, green onions, bell pepper, and potato starch; stir until thickened and heated through, about 2 minutes. Spoon onto warmed plates and garnish with kale leaves and lime halves. Serve with steamed broccoli. Bon Appetit LIGHT AND EASY SPECIAL Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Wing Drumsticks Categories: Chinese, Chicken, Appetizers, Wings Servings: 3 MMMMM---------------------------CATE VANICEK-------------------------------- 10 Chicken wings (yield 20 "Drumsticks) 1 Egg white, slightly beaten 1/3 c Cornstarch--mixed with: 1 ts Baking powder Peanut oil for deep frying MMMMM-----------------------------MARINADE---------------------------------- 1 ts Five-spice powder 1/2 ts MSG (optional) 1 ts Salt 1/2 ts Sugar 1 ts Rice wine 1 ts Soy sauce Discard wing tips. Cut between joints. Remove the smaller bone of the lower wing. Cut skin loose around the small end and push skin and meat up to form drumstick. Marinate wings for 1 hour. Add egg white. Coat wings evenly. (Using egg white to coat the wings will help to seal the juice inside the meat. Hence the meat will be juicier. Dredge wings in cornstarch mixture. (Using cornstarch and baking powder helps to make the outside layer crisp.) Deep-fry for 3 minutes. Drain. Let cool. Deep-fry once again right before serving. (Deep-fry the first time to cook the meat and seal the juice in the meat. The second time to make the outside crisp. Make sure the oil is very hot before you deep-fry for the second time.) SOURCE: Stella Chan's Secrets in the Art of Chinese Cooking. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken with Green & Red Pepper Categories: Chinese, Chicken Servings: 4 1 lb Chicken 1 Red pepper 3 c Oil 1 Green pepper 3 tb Sliced garlic MMMMM-----------------------------MARINADE---------------------------------- 1/2 x Egg white 1 tb Soy sauce 1 tb Cornstarch paste * MMMMM-------------------------SEASONING SAUCE------------------------------ 2 tb Soy sauce 1/2 tb Wine 1/2 ts Salt 1 ts Sugar 1 tb Brown vinegar 1 ts Cornstarch 1 ts Sesame oil * Paste is equal amount of starch to water I) Cut chicken in 1" cubes. Marinate at least 1/2 hour. II) Remove seeds and stem from peppers. cut into one inch squares. Slice garlic into circles. III)Heat oil to boil. Fry chicken 1/2 minute. Remove from pan and drain oil. IV)Using 2 tb oil, fry garlic until fragrant. Add peppers and quick stir-fry a few seconds. Add chicken and seasoning sauce. Stir until thick. Serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken with Plum Sauce Categories: Chinese, Chicken Servings: 4 2 Chicken breast; skinned, - boned 3 tb Wine, white, dry 1 tb Catsup 3 tb Plum sauce 1/2 ts Salt 1/2 ts Sugar 3 tb Oil 1/4 c Chicken broth 1 ts Cornstarch 1 tb Water Cut chicken into 1-inch cubes. In a bowl mix together wine, catsup, 2 tablespoons plum sauce, salt and sugar. Add chicken and marinate at least 30 minutes, preferably overnight. Heat wok or skillet over high heat. Add oil. Stir-fry chicken until almost cooked, about 1 minute. Add chicken broth and remaining 1 tablespoon plum sauce. Simmer 2 to 3 minutes. Blend cornstarch and water mixture and add to pan. Simmer, stirring frequently, until sauce is thickened and translucent. Recipe from "Too Busy To Cook", published by Bon Appetit, 1981. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Wings in Five Spice Categories: Chinese, Chicken, Wings Servings: 24 12 Chicken wings, whole 1 c Water-chestnut flour 4 c Peanut oil for deep-frying Marinade: 1/2 ts Freshly grated ginger 1/8 c Light soy sauce 1/8 c Dry sherry or Chinese rice -wine 1/2 ts Five-spice powder Cut each wing into 3 logical pieces. Save the tips for soup and use only the 2 meatier parts for this recipe. Prepare the marinade and marinate the wing pieces for 1/2 hour. Drain and toss in the water-chestnut flour. Deep-fry at 360 F until golden brown, about 5 minutes. The Frugal Gourmet - 3 Ancient Cuisines From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken with Pineapple (Bo-Lo-Shao-Ji) Categories: Chinese, Chicken Servings: 8 1 Whole chicken -(about 2 pounds) MMMMM----------------------------MIXTURE A--------------------------------- 4 tb Light soy sauce 1 tb Dark soy sauce 1 tb Sake or Chinese rice wine 1 Onion, cut into 1/2-inch -cubes 3 sl Canned pineapple, cut into -1/2-inch cubes 2/3 c Juice from the pineapple can 2 1/2 c Water 1 tb Cornstarch dissolved in 2 -Tablespoons water) 1 tb Sasame oil Chinese parsley for garnish 3 tb Salad oil 3 c Oil for deep-frying Clean the cavity of the chicken with a cloth. Prick all over the skin with a fork. Wipe off any moisture. Place the chicken in a bowl. Pour Mixture A over the chicken and let stand for about 30 minutes. Remove the chicken and reserve the marinade. Heat 3 cups of frying oil to 350F in a wok. Add the chicken and fry until golden, spooning hot oil over it from time to time with a ladle. Remove the chicken and drain on a rack. Pour off oil from the wok. Heat 3 tablespoons fresh salad oil in the wok and sute the onions until they become fragrant. Add the reserved marinade and pineapple juice; bring to a boil. Add the water and chicken. Cover and cook for 25 minutes. Remove the chicken when the liquid is reduced to 1 cup. Add the pineapple chunls top the liquid and cook over very low heat for 15 minutes. Meanwhile, cut the chicken into 2-inch pieces, leaving the bone attached. Arrange them on a platter. If necessary, thicken the pineapple sauce with a litle dissolved cornstarch. Sprinkle with sesame oil and stir well. Pour the sauce over the chicken, garnish with Chinese parsley (coriander) leaves and serve. [Fu Pei Mei's Chinese Cooking; Japan; ISBN: 4-07-974788-8] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken with Lemon Categories: Chinese, Chicken Servings: 4 Stephen Ceideburg 3 lb Chicken 1 tb Butter 1 Onion, finely chopped 1 Clove garlic, finely chopped 2 Carrots, finely chopped 2 Stalks celery, finely -chopped Grated rind and juice of 1 -lemon 1/4 c Vermouth 1/4 c Chicken broth 1/2 ts Salt Freshly ground black pepper 1 tb Cornstarch dissolved in 2 -Tb. cold water 2 tb Finely chopped parsley A delicately flavored chicken served with rice. Soak the pot in cold water for 10 minutes. Place the butter inside the cavity of the chicken. Truss the chicken. Place the onion, garlic, carrots and celery in the pot. Place the chicken on top of the vegetables, breast side up. Add the grated lemon rind and juice, vermouth, chicken broth, salt and pepper. Cover the pot and place in a cold oven. Heat the oven to 450 degrees F. and bake for 1 1/2 hours. Pour the pan juices into a small sauce- pan. Bring to boiling point and stir in the cornstarch dissolved in cold water. Stir with a wire whisk until thickened into a sauce. Cut the chicken into serving pieces. Arrange chicken on a bed of rice. Cover with the sauce and garnish with parsley. From "Cooking in Clay" by Irena Chalmers, Potpourri Press, Greensboro N.C., 1974. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken, Asparagus and Red Pepper Categories: Chinese, Chicken Servings: 4 1 lb Boned, skinned chicken - breast 2 tb Finely minced fresh ginger 2 md Garlic cloves, peeled and - minced 2 tb Soy sauce 2 tb Sweet port or Sherry or - Madeira 3 tb Sesame oil 1 ts Chili oil 1 1/2 lb Asparagus 1 md Yellow onion 1 md Red bell pepper 1 ts Cornstarch, blended with 1/4 c Chicken broth POUND THE CHICKEN BREASTS as you would for scallopine, then slice them crosswise at 1/2-inch intervals. Marinate chicken for 30 minutes at room temperature in a mixture of the ginger, garlic, soy sauce, port and 1 tablespoon of the sesame oil. Trim the coarse stem ends from the asparagus. Peel the asparagus and slice them crosswise, slightly on the diagonal, into 1-inch lengths. Peel and halve the onion, then cut each half into thin slices. Core, seed and slice the red bell pepper lengthwise into 1/4-inch strips. Set a wok or large skillet over high heat. Add the chili oil and 1 tablespoon of the remaining sesame oil and heat the oil for about 1 minute, until ripples appear on the wok bottom. Add the onion and red pepper and stir-fry the mixture for 1 minute. Cover the wok and allow the mixture to steam for 1 minute. Using a slotted spoon, remove the vegetables from the wok to a heatproof plate. Add the remaining sesame oil to the wok, pour in the chicken and marinade, and stir-fry over high heat for 2 minutes. Blend in the cornstarch mixture, stirring it for about 1 minute, until the sauce has thickened and becomes clear. Return the vegetables to the wok, toss the mixture lightly for about 30 seconds, and serve. Accompany the chicken with fluffy boiled rice. JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chile Peppers in Spicy Cream Sauce Categories: Indian, Condiment, Hot Servings: 4 6 Green New Mexican chiles -roasted, peeled, stems and Seeds removed, cut in strips 1 ts Ground cayenne 2 tb Ghee or vegetable oil 1 lg Onion, finely chopped 1 tb Finely chopped fresh ginger 2 ts Ground coriander 1 ts Dry mustard 1 ts Ground cumin 1/2 ts Ground cinnamon 1/2 ts Ground turmeric 1/4 ts Ground cloves 1 c Unsweetened coconut milk 3 tb Heavy cream Saute the onions and ginger in the oil until the onions are browned. Add cayenne, coriander, mustard, cumin, cinnamon, turmeric, and cloves. Heat for another minute. Add the chiles to the pan along with the coconut milk. Simmer for 10 minutes, stirring constantly, until the sauce thickens. Stir in the cream and simmer for an additional 5 minutes. The Whole Chile Pepper From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chile-Fried Squid - Sambal Cumi-Cumi Categories: Indonesian, Seafood Servings: 4 1/2 lb Squid 1/2 c Diced onion 2 Cloves garlic, minced 4 Semi-hot fresh red chiles, -minced, or 1 ts Sambal ulek 1/2 ts Kosher salt 2 tb Oil 1 ts Paprika, if needed 2 tb Tamarind Water or lemon -juice 1. Clean squid. Remove purplish outer skin and cut sacs into rings. 2. To prepare in a mortar: Pound onion, garlic, chiles, and salt together to a coarse paste. To prepare in a blender or food processor: Grind together with oil. 3. In a wok or skillet, heat oil over low heat and add paste. (If oil was used in grinding paste, add paste to dry pan.) Cook slowly until quite fragrant and oil is well stained with red. Add paprika if necessary to enhance color. 4. Turn heat to medium-high, add squid and Tamarind Water, and cook just until squid is done (about 2 minutes). Serve hot or at room temperature. Serves 4 to 6 with other dishes. From the California Culinary Academy's "Southeast Asian Cooking", Jay Harlow, published by the Chevron Chemical Company, 1987. ISBN 0-89721-098-0. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chili Oil Categories: Chinese, Condiment Servings: 1 2/3 c Oil, preferably peanut 1 tb Chopped dried red chiles 2 ts Sichuan peppercorns, (opt.) -(Unroasted) HEAT A WOK OR SKILLET over high heat and add the oil. Continue to heat until the oil begins to smoke. Remove the wok from the heat and add the chiles and peppercorns. Allow the mixture to cool undisturbed, then pour it into a jar. Let the mixture sit for 2 days, covered, and then strain the oil. It will keep indefinitely. Makes 2/3 Cup KEN HOM PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chili Paste - Sambal Categories: Indonesian, Condiment, Hot Servings: 1 1/2 c Dried Whole Red Hot Chiles -Stemmed And Seeded 2 Cloves Garlic, Halved 1 sm Onion, Coarsely Chopped 1/4 c Sugar 1/4 c Lemon Juice 1/4 c Water 1/2 ts Salt Sambal is to Indonesian cuisine what salsa is to Mexican cooking: a fiery-hot condiment served at every meal. ~------------------------------------------------------------------------- In a blender or food processor, combine chiles, garlic, onion, sugar, lemon juice, water and salt;whirl until onions are finely minced. Pour mixture into a 1 to 2 quart pan and cook over medium heat, stirring occasionally, until reduced to about 1/2 cup (about 10 minutes). Serve at room temperature. Makes about 1/2 cup. From: Sunset Oriental Cookbook. Typed by Syd Bigger. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chili Pickled Cabbage - Kim Chee * Categories: Korean, Condiment, Hot Servings: 1 2 lb Chinese Cabbage 1 tb Salt 2 tb Chopped Green Onion 2 ts Crushed Garlic 1 tb Chili Powder 2 ts Finely Chopped Fresh Ginger 1/2 c Light Soy Sauce 1/2 c White Vinegar 2 ts Sugar Or More To Taste Sesame Oil Chop the cabbage coarsely and place in a glass dish. Sprinkle with the salt and let stand for 3 to 4 hours; the cabbage will wilt. Mash with the fingers until the cabbage is still softer, then drain off excess liquid and add the remaining ingredients except the sesame oil. Transfer to a large glass jar, seal and leave in a cool place for at least 24 hours before using. It will keep for up to a week in the refrigerator. Sprinkle with a few drops of sesame oil before using. From Asia The Beautiful Cookbook. Typed by Syd Bigger. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chili Shrimp with Basil Categories: Chinese, Seafood, Appetizers Servings: 4 Karen Mintzias 1 lb Raw medium shrimp Salt 1/2 Sweet red pepper 8 Chives 2 tb Unsalted roasted peanuts MMMMM------------------------------SAUCE----------------------------------- 2 tb Fish sauce 2 tb Lime juice 2 tb Water 2 ts Sugar 1 ts Chinese chili sauce 2 Garlic cloves - finely minced 2 tb Chopped fresh basil ADVANCE PREPARATION: Shell the shrimp, then devein by cutting along the top of the curve, starting at the tail and making a progressively deeper cut so the knife nearly cuts through the shrimp at the thick end. Rinse out the vein. Bring a large amount of lightly salted water to a rapid boil and add the shrimp. Cook until shrimp are done, between 1 and 2 minutes. To test, cut a shrimp in half; it should be white in the center. Transfer the shrimp immediately to a bowl of ice water to cool. When chilled, drain and refrigerate until ready to use. Mince and place in separate containers the red pepper and chives. Finely chop the peanuts in a food processor and set aside. Combine the sauce ingredients and mix well. LAST-MINUTE PREPARATION: Toss the shrimp with the sauce. Put in a decorative bowl and place the bowl in crushed ice. Sprinkle the shrimp with the red pepper, chives and peanuts. Serve at once. Serves: 4 to 8 as an appetizer or 4 as a first course. Source: Chopstix - by Hugh Carpenter and Teri Sandison ISBN: 1-55670-133-0 Typed for you by Karen Mintzias. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chili-&-Tomato Dip (Nam Prik Num) Categories: Thai, Condiment Servings: 1 Stephen Ceideburg 2 lg Banana chilies or New -Mexican or yellow wax hot -chilies 3 lg Shallots, peeled and halved 5 Cloves garlic, peeled 2 Medium-sized ripe tomatoes -(1/2 lb.) 1 tb Chopped fresh cilantro 2 tb Fish sauce 1 tb Fresh lime juice Serve as a dip with raw vegetables or as a condiment. If the chilies are very hot, you may want to seed them. Dry-frying, a method of roasting, is simply frying without fat. Heat a large, heavy skillet over high heat. Add whole chilies and dry-fry for about 4 minutes, pressing down with a wooden spoon and turning occasionally. Add shallots and garlic to the skillet and continue to dry-fry, turning occasionally. for about 5 minutes, or until the chili skins are blackened. Transfer the mixture to a bowl and cool. Add tomatoes to the skillet and dry-fry for about 5 minutes, turning occasionally, or until the skins are blackened. Let cool. Remove stems from the chilies and cut in half lengthwise. (Do not remove skins.) Remove seeds if you prefer less heat. Core the tomatoes and cut into quarters. (Do not remove skins.) Place chilies, tomatoes, shallots and garlic in a food processor and, pulsing, process until the mixture is coarsely chopped and salsa-like in texture (not pureed). Alternatively, chop vegetables finely with a knife. Transfer the mixture to a small bowl and stir in cilantro, fish sauce and lime juice. (The dip can be prepared up to 3 days ahead and stored, covered, in the refrigerator.) Makes 1 1/4 cups. 7 CALORIES PER TABLESPOON: 0 G PROTEIN, 0 G FAT, 2 G CARBOHYDRATE; 12 MG SODIUM; 0 MG CHOLESTEROL. From "Eating Well", Jan/Feb, 1992. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: China Moon Ten Spice Honey Dip Categories: Chinese, Condiment Servings: 1 1/2 c Honey 1/4 c Soy sauce; plus 1 tablespoon 1/4 c Pickled Ginger juice; from -China Moon Pickled Ginger -recipe 1/4 ts -China Moon Ten Spice; see -recipe Makes 1 cup. Combine all of the ingredients in a small non-aluminum saucepan. Heat, stirring, over low heat until the honey dissolves, 3 to 4 minutes. Store, refrigerated, in a clean container. Warm over low heat to a liquid consistency before using. Source: China Moon Restaurant, San Francisco, Ca, Barbara Tropp MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: China Moon Ginger Dipping Sauce Categories: Chinese, Condiment Servings: 1 1 c Pickled ginger juice; from - CM Pickled Ginger recipe 1/4 c Japanese rice vinegar; plus - 2 tbs., unseasoned 2 tb Sugar 1 tb Soy sauce MMMMM----------------------------GARNISHES--------------------------------- Green onions; thinly sliced - rings, tops included Fresno chili; thinly sliced - rings Makes 1 1/2 cups. Heat the pickled ginger juice, rice vinegar, and sugar in a small non aluminum saucepan over low heat, stirring until the sugar dissolves. Add the soy sauce and let cool to room temperature. When serving, garnish the sauce bowls with the garnishes for color and heat. Store, refrigerated, in a clean glass jar. Shake well before using. Source: China Moon Restaurant, San Francisco, Ca, by Barbara Tropp MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Almond Cookies #1 Categories: Chinese, Cookies Servings: 4 2 3/4 c Sifted flour 1 c Sugar 1/2 ts Soda 1/2 ts Salt 1 c Butter 1 Slightly beaten egg 1 ts Almond extract 1/3 c Whole almonds Sift flour, sugar, soda and salt together into bowl. Cut in butter till mixt resembles cornmeal. Add egg and almond extract; mix well. Shape dough into 1-inch balls and place 2 inches apart on ungreased cookie sheet. Place an almond atop each cookie and press down to flatten slightly. Bake at 325 degrees for 15 to 18 minutes. Cool on rack. Makes 4 1/2 dozen MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Almond Cookies #2 Categories: Chinese, Cookies Servings: 36 2 c Flour 1/2 ts Baking soda 3/4 ts Baking powder 1 Egg 1/2 lb Lard 1/2 c Brown sugar, packed 1/2 c Sugar 1/2 ts Almond extract Blanched whole almonds 1 Egg yolk (or double amt.) Sift flour with soda and baking powder. Beat egg and lard together. Add sugars and almond extract. Gradually mix in dry ingredients until well blended. For each cookie, roll 1 tablespoon dough into ball. Place on ungreased baking sheets and press 1 almond in middle of each. Brush with beaten egg yolk and bake at 350F 15 to 20 minutes. (C) 1992 The Los Angeles Times MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Barbecue Pork - Char Siew Categories: Chinese, Pork Servings: 4 2 1/2 lb Boneless Pork Roast MMMMM------------------------------SAUCE----------------------------------- 1 tb Hoisin Sauce 2 tb Soy Sauce 1 ts Sesame Oil 1 Fresh Garlic Finely Chopped 4 tb Sugar 1/2 ts Salt And Pepper Slice pork into strips approximately 1 1/2 in. thick, 5-6 in. long, and 1/2 in. wide. Combine all the ingredients for the sauce and mix well. Marinate pork strips in sauce for a minimum of 2 hours. Bake in pre-heated 375°F oven for 25 minutes. Turn meat over and bake for an additional 25 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Barbecue Sauce #1 Categories: Chinese, Sauces Servings: 1 3/4 c Catsup 1/2 c Brown Sugar 3 tb Soy Sauce 1 tb Ground Ginger 1 tb Liquid Smoke 2 x Cloves Garlic, Minced Combine all ingredients and heat until sugar is dissolved and bubbly. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Barbecued Spareribs Categories: Chinese, Pork Servings: 4 3 1/2 lb Pork ribs 2 ts Salt 12 ts Freshly ground black pepper MMMMM-----------------------TANGY BARBECUE SAUCE---------------------------- 1 1/2 tb Peanut oil 2 tb Finely chopped shallots 2 tb Finely chopped scallions 1 tb Finely chopped garlic 1 tb Finely chopped fresh ginger 2 tb Fine chopped fresh cilantro 3 tb Finely chopped fresh chiles 2 tb Rice wine or dry sherry 3 tb Hoisin sauce 2 tb Sugar 2 ts Chinese sesame oil 1 tb Orange zest 2 tb Chinese chili bean sauce OR 2 ts Satay paste 2 ts Tomato paste 1 ts Chinese white rice vinegar - or cider vinegar 1/2 c Orange juice 1 1/2 tb Light soy sauce 1 1/2 tb Dark soy sauce 1 ts Salt 1 ts Freshly ground black pepper PREHEAT THE OVEN TO 250F. Salt and pepper the pork ribs evenly and place in a baking dish and cook for 2 hours to render the fat and tenderize the meat. Remove the ribs from the dish, drain the fat and set aside. Heat a wok or large frying pan and add the oil. Quickly add the shallots, scallions, ginger and garlic. Stir-fry for 20 seconds and add the rest of the sauce ingredients. Reduce the heat and simmer the sauce gently for 15 minutes. Allow the sauce to cool. (These steps can be done hours ahead or even the night before.) When you are ready to cook the ribs, smear them with the barbecue sauce. Make a charcoal fire and, when the coals are ash white, grill the ribs, basting with any remaining sauce. Cook the ribs for 5-to-10 minutes on each side, depending on thickness. Serve immediately. KEN HOM PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Barbecue Sauce #2 Categories: Chinese, Sauces Servings: 1 3/4 c Catsup 3 tb Soy sauce 1 tb Liquid smoke 1/2 c Brown sugar 1 tb Ground ginger 2 x Cloves garlic, minced Combine all ingredients and heat until sugar is dissolved and bubbly. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Barbecue Pork (Char Siew) Categories: Chinese, Pork Servings: 4 MMMMM------------------------------SAUCE----------------------------------- 1 tb Hoisin sauce 2 tb Soy sauce 1 ts Sesame oil 1 Fresh garlic finely chopped 4 tb Sugar 1/2 ts Salt & pepper 1 lb Boneless Pork Roast Slice pork into strips approximately 1 1/2 in. thick, 5-6 in. long, and 1/2 in. wide. Combine all the ingredients for the sauce and mix well. Marinate pork strips in sauce for a minimum of 2 hours. Bake in pre-heated oven 375 deg for 25 minutes. Turn meat over and bake for an additional 25 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Barbecued Baby Back Ribs Categories: Chinese, Pork, Appetizers Servings: 6 2 tb Sugar 1 tb Dry sherry 3 tb Hoisin sauce 1/2 ts Finely chop garlic 1 ds Salt optional 1/2 c Ketchup 3 lb Pork back finger ribs cut 1 -inch wide by 3 inch long Place ribs in nonreactive, plastic, bowl with a lid. In a separate bowl, combine marinade ingredients; sugar, sherry, hoisin sauce, garlic, salt (if desired) and ketchup. Mix well and spoon over ribs. Place cover on bowl and shake to coat ribs thoroughly with marinade. Place in refrigerator and marinate for 4 hours or longer. Shake once or twice while marinating to coat again. To avoid mess, cover cookie sheet with aluminum foil. Take ribs from refrigerator and shake to coat again. Place ribs on their sides on cookie sheet. Don't crowd, or they won't be crispy. Bake at 350 degrees for 30 minutes. Turn over with tongs and bake additional 20- 30 minutes. Check carefully last 10 minutes of baking to prevent burning. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Barbecued Pork Chops Categories: Chinese, Pork Servings: 6 6 Pork chops TIPSY MARINADE: 3 tb Barbecue sauce (tomato -based) 3 tb Sugar 2 tb Dry sherry, gin, whiskey, -brandy or rum 3 tb Dark soy sauce or 2 tb -oyster sauce 1/2 ts Five spice powder 1/2 ts Salt 1 Garlic clove, mashed. Mix all the marinade ingredients together and pour over pork chops. Marinate for 3-4 hours in refrigerator or for 1/2 hour unrefrigerated. Barbecue pork chops for 15 minutes on each side, basting with leftover marinade every few minutes. Serve 4-6. Can substitute chicken. Origin: Homestyles, Canadian Classics Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Beef with Cashews Categories: Chinese, Beef Servings: 4 1 lb Beef rump steak 4 tb Vegetable oil 8 Green onions 2 Cloves garlic 1 Piece fresh ginger root 2/3 c Unsalted roasted cashews 1/2 c Water 4 ts Cornstarch 4 ts Soy sauce 1 ts Sesame oil 1 ts Oyster sauce 1 ts Chinese chili sauce 1. Remove and discard fat from meat. Cut meat across the grain into thin slices about 2 inches long. Heat 2 tablespoons of the vegetable oil in wok over high heat. Stir-fry half of the meat in oil until brown, 3 to 5 minutes. Remove from wok. Cook remaining meat and remove from wok. 2. Cut green onions into 1/inch pieces. Crush garlic. Pare ginger and chop finely. 3. Heat remaining 2 tablespoons vegetable oil in wok over high heat. Add onions, garlic, ginger and cashews. Stir-fry 1 minute. 4. Mix meat into cashew-vegetable mixture. Combine all remaining ingredients and pour over meat mixture. Cook and stir until liquid boils and thickens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Beef Jerky Categories: Chinese, Beef Servings: 36 3 lb Flank steak - or London -broil MARINADE: 1/2 c Light soy sauce 4 1/2 tb Honey 4 1/2 tb Dry Sherry 6 lg Garlic cloves - minced 1 1/2 tb Ginger - fresh, minced 1 1/2 tb Sesame oil 1 1/2 tb Red pepper - crushed Dash freshly ground white -pepper Cut meat in half lengthwise and slice diagonally crosswise into paper-thin strips 1-1/2 to 2 inches wide and 4 inches long. Transfer to shallow pan. Combine marinade ingredients and rub thoroughly into meat. Arrange meat on racks and let dry at cool room temperature overnight (do not refrigerate). Preheat oven to 250F. Line two large baking sheets with foil and set wire rack(s) on top of each. Arrange meat on racks in single layer. Bake 30 minutes. Reduce heat to 175 F and continue drying meat another 40 minutes (meat should be lightly browned but not burned). Let meat continue to dry on racks at cool room temperature overnight before packing into jars. Dried meat can be brushed lightly with sesame oil for additional flavor and shine. Makes 36 pieces or 10 buffet servings. Bon Appetit, June, 1981. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Beef and Tomatoes Categories: Chinese, Beef Servings: 8 4 md Tomatoes 2 lb Flank steak 3 tb Soy sauce 2 tb Dry sherry 1 cl Garlic, minced 1/2 ts Ground ginger 1/8 ts Ground black pepper 2 tb Oil 1 md Green pepper, sliced 1 md Onion, sliced 1 Beef bouillon cube 3/4 c Boiling water 2 tb Cornstarch 2 tb Cold water Thinly slice beef on the diagonal (for easy slicing,place meat in the freezer until slightly frozen);place in a snug-fitting bowl.Combine soy sauce,sherry,garlic,and black pepper;pour over meat,tossing to coat completely.Cover and refrigerate 8 to 10 hours. In a large skillet or wok,heat oil. Add green pepper and onion saute for 2 minutes.Dissolve bouillon cube in boiling water. Add beef and marinate.Bring to boiling point.Reduce heat and simmer,covered for 8 minutes.Blend cornstarch with cold water. Stir into mixture in skillet.Cook and stir until thickened.Cut tomatoes into wedges;add to skillet;stir gently.Cover and simmer, just until tomatoes are hot,about 3 minutes.Serve hot over rice with scallions,if desired.Serves 6 to 8. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Brine Pickles Categories: Chinese, Condiment Servings: 1 2 tb Salt 1 tb Szechwan peppercorns 2 Small dried red chili -peppers 1/2 c Boiling water 3 1/2 c Cold water 4 Slices fresh ginger 1 tb Dry sherry 4 c Total of the following in -bite-size pieces: Broccoli stems Napa cabbage Celery Cabbage Carrots Cauliflower Daikon Green string beans Red bell peppers In a mixing bowl, combine the salt, peppercorns, chile peppers and boiling water, and stir until the salt dissolves. Stir in the cold water, fresh ginger, and vodka or sherry. Put the vegetables of your choice into a Chinese pickling jar or 2-quart glass jar. If using a Chinese pickling jar, seal with water according to the instructions. If using a regular glass jar, simply cover with plastic wrap. Do not wrap tightly as gas must escape. Allow the pickles to sit, unrefrigerated, for 24 hours and serve. The pickles will keep for several days if sealed and in the refrigerator. From The Frugal Gourmet Cooks Three Ancient Cuisines, Jeff Smith, Avon, c 1989. Typed by Terri St.Louis-Woltmon O:). Makes: 1 qt MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Butterfly Categories: Chinese, Chicken, Pork Servings: 6 1 lb Ground ham 1/2 Stalk of celery finely diced 1/2 Head of cabbage finely diced 2 Finely diced onions 6 Egg 1/2 c Bread crumbs 6 To 8 fresh oysters 1/2 lb Pork sausage 1/4 c Soy sauce or to taste 6 Whole boneless skinless -breasts of chicken -butterflied Paprika Dried parsley Radish or olive slices -for garnish Combine ham, celery, cabbage, mushrooms, onions, eggs, bread crumbs, oysters, sausage and soy sauce in large bowl. Divide the mixture in six equal parts and mound each part evenly on each butterflied chicken breast. Sprinkle paprika on top. Add dried parsley and bake at 350 degrees until brown - 1 1/2 to 2 hours - or until juices run clear when center is poked with a fork. Garnish with radish slices or olive slices for a colorful butterfly look. Cut in half to serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Cashew Chicken Categories: Chinese, Chicken Servings: 4 3 Chicken breasts, Boned and skinned 1/2 lb Chinese pea pods 1/2 lb Mushrooms 4 Green onions 2 c Bamboo shoots, drained 1 c Chicken broth, Or bouillon cube dissolved In water 1/4 c Soy sauce 2 tb Corn starch 1/2 ts Sugar 1/2 ts Salt 4 tb Salad oil 1 pk Cashew nuts (about 4-oz) Slice breasts horizontally into very thin slices and cut into inch squares. Place on tray. Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray. Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tablespoon of oil in skillet over moderate heat, add all the nuts, and cook 1 minute shaking the pan, toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque. Lower heat to low. Add pea pods, mushrooms, and broth. Cover and cook slowly for 2 minutes. Remove cover, add soy sauce mixture, bamboo shoots, and cook until thickened, stirring constantly. Simmer uncovered a bit more and add green onions and nuts and serve immediately. MING'S DYNASTY - Glendale, CO. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Cabbage & Cilantro Slaw Categories: Chinese, Salads Servings: 6 1 lb Chinese Cabbage Finely Shredded 3/4 c Thinkly Sliced Red Pepper 2 tb Finely Chopped Green Onions 2 tb Finely Chopped Fresh Cilantro 1/4 c Lime Juice 2 tb Vegetable Oil 1/8 ts Salt 1/8 ts Red Pepper Flakes 1 cl Garlic Sliced Combine Cabbage, Red Pepper, Green Onions & Cilantro in A Large Bowl. Toss & Set Aside. Combine Lime Juice, Oil, Salt, Red Pepper Flakes & Garlic in A Smallbowl, Stirring With A Wire Whisk Unitl Well Blended. Pour Lime Juicemixture Over Cabbage Mixture, Tossing Well. Cover & Chill Throughly. (Fat 4.8. Chol. 0.) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Cabbage Salad Categories: Chinese, Salads Servings: 12 MMMMM---------------------------SALAD GREENS-------------------------------- 1 Head Chinese (Napa) Cabbage 1 Bunch Green Onions MMMMM------------------------DRESSING - STEP I----------------------------- 1/2 c Seasoned Rice Vinegar 1/2 c Sesame Oil 3 tb Sugar MMMMM------------------------DRESSING - STEP II----------------------------- 3 tb Sesame Oil 3 tb Peanut Oil 2 pk Ramen Noodles (uncooked) broken into very small pieces, discard seasoning 1/2 c Sliced Almonds 1/2 c Raw Sunflower Seeds 1/3 c Sesame Seeds Prepare greens by chopping up the Napa cabbage and the green onions. You may use a coarse chop or shredd, depending on preference: coarser than most cole slaw but not "bite sized" pieces. Boil together the vinegar, 1/2 cup sesame oil, and sugar. In a frying pan, add the dressing ingredients listed in Step II and sauté until the Ramen noodles and sesame seeds are lightly browned. Mix with the sweet oil and vinegar mixture and chill. Keep greens and dressing separate until ready to serve. Toss dressing in with greens. You may add cooked chicken if you like. Nancy H. Miller MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Chicken Cooked with Rice Categories: Chinese, Chicken Servings: 4 1 1/2 c Long grain white rice 8 oz Boneless chicken thighs - with skin removed 1 tb Light soy sauce 2 ts Dark soy sauce 2 ts Rice wine or dry sherry 1 ts Salt 2 ts Sesame oil 1 ts Cornstarch 1 1/2 tb Peanut oil 2 ts Minced peeled fresh ginger MMMMM-----------------------------GARNISH---------------------------------- 1 tb Dark soy sauce 2 tb Finely chopped scallions PUT RICE IN CLAY POT or medium-sized pot with water to cover about 1-inch. Bring rice to boil; cook until most water evaporates. Reduce heat to low and cover tightly. Coarsely chop chicken; combine with soy sauces, wine, salt, sesame oil and cornstarch. Heat wok or large saute pan until hot. Add oil and ginger; stir-fry for 10 seconds. Add chicken, and stir-fry for 2 minutes. Pour the contents of wok on top of the rice, cover, and continue to cook for 10 minutes. Just before serving, drizzle the soy sauce on top of the rice and garnish with the scallions. KEN HOM PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Chicken Salad #1 Categories: Chinese, Chicken, Salads Servings: 6 2 1/2 lb Plain roasted chicken 8 oz Fresh bean sprouts 2 md Cucumbers 1 Carrots (or double amount) MMMMM-----------------------------DRESSING---------------------------------- 3 tb Sesame paste, or peanut - butter 2 tb Finely chopped scallions 2 ts Sesame oil 2 tb Chinese white rice vinegar -or cider vinegar 3 tb Light soy sauce 1 1/2 tb Finely chopped garlic 1 ts Salt 2 ts Sugar 2/3 c Chicken stock 1 tb Rice wine or dry sherry TRIM THE BEAN SPROUTS at both ends. Peel the cucumber, split it in half lengthwise and remove the seeds with a teaspoon. Finely shred the cucumber into 3-inch lengths. Peel and finely shred the carrots into 3-inch lengths. Set the vegetables aside. Take all the meat off the cooked chicken and shred it into fine strips using a sharp knife or cleaver. Arrange the chicken strips on a platter and surround them with the bean sprouts, cucumbers and carrots. Combine all the ingredients for the dressing and mix them thoroughly. (I find an electric blender is useful for this, but you could use a screw-top jar and shake everything in it well.) Pour the dressing all over the chicken and vegetables and mix well. Serve at once. KEN HOM - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Chicken with Rice Categories: Chinese, Chicken, Rice, Microwave Servings: 4 1 md Onion 1/4 c Soy sauce, divided 1 tb Butter or margarine, melted 1 Whole broiler-fryer 2 c Water 2 Chicken bouillon cubes 1/2 ts Salt 1 c Uncooked rice 1/8 ts Ground black pepper 3 Ribs celery, diagonally -sliced 8 oz Fresh mushrooms, thinly -sliced 8 oz Snow peas (fresh or frozen) Cut onion in half; dice one half and thinly slice other half; set aside. Combine 1 tablespoon soy sauce and the butter in a small bowl; brush chicken with part of the mixture; reserving the rest. Place chicken, breast side down, on a rack in a large, shallow microwave dish. Cover loosely with waxed paper; microcook for 15 minutes at Medium. Remove from microwave and turn chicken breast side up. Brush generously with soy-butter mixture. Cover with waxed paper and microcook for 15 minutes longer, or until fork can be inserted into leg with ease and leg moves freely when lifted or twisted. Meanwhile, combine water, diced onion, bouillon cubes, and salt in small saucepan over medium-high heat. Bring to a boil; add rice. Reduce heat to low and cook, covered, for 20 minutes or until rice is done. Remove chicken from microwave and let stand for 10 minutes. Reserve pan drippings. Remove chicken meat from bones and cut into bite-sized pieces. Discard skin and bones. Mix the remaining soy sauce with ground pepper and pour over chicken; set aside. Combine sliced onion, celery, and pan drippings in a large microwave bowl. Cover and microcook for 2 minutes at High, stirring after 1 minute. Add mushrooms and pea pods. Microcook at high for 2 minutes longer, stirring after 1 minute. Add the chicken and the rice; toss to mix thoroughly. Serve hot. Woman's Day MEALS IN MINUTES August 1985 Posted by Fred Peters MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Chicken Livers Categories: Chinese, Chicken, Liver Servings: 6 1 lb Chicken livers 2 tb Honey 1 tb Soy sauce 1 tb White wine 1/4 c Vegetable oil 1 Or 2 cloves minced garlic Wash chicken livers and pat dry. Combine other ingredients, adding oil last. Marinate livers in the honey mixture. Bake at 375 degrees for 15 to 20 minutes. I usally turn the livers about half way. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Chili with Peppers Categories: Chinese, Lamb Servings: 6 3/4 lb Ground lamb 1 tb Dark soy sauce 1 tb Dry sherry 1 tb Hoisin sauce 1 Green bell pepper 1 Red bell pepper 1 Yellow bell pepper 1 sm Yellow on1on 2 tb Cornstarch 2 tb Peanut oil 1 tb Finely minced fresh ginger 4 Cloves garlic, finely minced Sauce 1/2 c Chicken stock 2 tb Dry sherry 2 tb Hoisin sauce 2 tb Oyster sauce 1 tb Bean sauce 1 tb Oriental sesame oil 1 tb Distilled white vinegar 1 1/2 ts Chinese chili sauce Stir-fried ground meat and diced vegetables in a spicy sauce produce an Oriental "chili" that can be mounded on steamed rice or buttered noodles to make a quick and satisfying dinner. Advance Preparation In a bowl, thoroughly combine lamb, soy sauce, sherry, and hoisin sauce. Set aside until ready to cook. Seed and stem peppers, then cut into 1/2 inch cubes. Peel and coarsely chop onion. Set peppers and onion aside. In a small bowl, combine sauce ingredients; set aside. Last-Minute Cooking Stir cornstarch with an equal amount of cold water, then set aside. Place wok over highest heat. When wok becomes very hot, add 1 tablespoon peanut oil to center, then roll oil around sides of wok. When oil just begins to smoke, add lamb and stir-fry, pressing meat against the sides of the wok, until it loses its raw color and separates into small pieces, about 3 minutes. Transfer to a work platter. Immediately return wok to highest heat and add remaining tablespoon peanut oil to center. Add ginger and garlic and saute for a few seconds. Add vegetables and stir-fry until peppers brighten and onion becomes transparent, about 2 minutes. Return lamb to wok and pour in sauce. Bring sauce to a low boil, then stir in a little cornstarch mixture to lightly thicken. Reduce heat to low and simmer for 2 minutes. Turn out onto a heated platter or individual plates. Serve at once with steamed rice, noodles, or bread. Serves: 2 as an entree; 6 to 8 as part of an Oriental meal. Menu ideas: Easy dinner for 4 - Chinese Chili with Peppers (double recipe); Onion Bread (double recipe; cook before guests arrive, and reheat in oven); Steamed Corn with Chinese Herb Sauce; ice cream and coffee. Notes: This dish is excellent made with ground pork, beef, or lamb, but not with ground veal, chicken, or turkey. To simplify any stir-fry dish, substitute 3/4 pound ground meat (pork, beef, or lamb) for the cubed or sliced meat or sea- food. This shortens the preparation time but results in an equally good dish. From "Pacific Flavors, Oriental Recipes for a Contemporary Kitchen", Hugh Carpenter, Stuart, Tabori and Chang, N.Y., 1988. ISBN 1-55670-333-3. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Chicken Salad (Weight Watchers Magazine) Categories: Chinese, Chicken, Salads Servings: 6 1 tb Rice wine vinegar 1 ts Canola oil 1 ts Sesame oil 1 tb Toasted sesame seeds 1/2 ts Ground ginger 3 c Torn romaine lettuce 3 c Shredded red cabbage 1 c Drained canned sliced water -chestnuts 8 oz Cooked skinless boneless -chicken breast, cut into -strips 1 oz Sliced almonds Lemon juice Adapted from Candlestick Park, San Francisco, CA. Foodservice: Harry M. Stevens 1. In small bowl, combine vinegar, canola and sesame oil with 1 T. water; whisk in sesame seeds and ginger; set aside. 2. Divide lettuce, cabbage and water chestnuts evenly among 4 plates. Top each evenly with chicken; sprinkle evenly with almonds. Drizzle dressing over salad. Sprinkle with lemon juice. Each serving provides: 1 FA, 2 1/2 P, 3 V, 1/2 B, 15 C Per serving: 208 cal, 21 g pro, 9 g fat, 11 g car, 56 mg sod, 48 mg chol Posted by: Valerie Whittle MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Chicken Casserole Categories: Chinese, Chicken, Syd's book Servings: 4 10 1/2 oz Cream Of Mushroom Soup 1/2 c Water 1 c Parboiled Celery, Drained 1 1/2 c Cooked Chicken Meat 5 oz Chinese Noodles * 8 oz Water Chestnuts 2 tb Chopped Onion * Reserve some of the Chinese noodles for the top. ~------------------------------------------------------------------------- Mix all ingredients together and top with the extra noodles. Bake in a 350°F oven for 45 minutes, or until browned. From: Syd's Cookbook. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Chicken Salad #2 Categories: Chinese, Chicken, Salads Servings: 1 MMMMM------------------------------SALAD----------------------------------- 2 pk Top Ramen soup mix, chicken - 3 ounce packages 1 Small head cabbage - chopped OR shredded - about 8 cups 4 Green onions, chopped - about 1 1/4 cups 1 c Toasted almonds 2 c Cooked, cut up chicken MMMMM-----------------------------DRESSING---------------------------------- 1/2 c Vegetable oil 2 tb Rice vinegar 2 tb Sugar 2 tb Soy sauce Flavor packets from soup 2 tb Toasted sesame seeds To make salad, break noodles into pieces; toss with cabbage, green onions, almonds and chicken. To make dressing, combine oil, vinegar, sugar, soy sauce and flavor packets from soup; mix well. Toss dressing and sesame seeds with salad. TESTER'S NOTE: Add 1 to 2 tablespoons sesame oil and an additional 1 to 2 tablespoons rice vinegar to dressing for more flavor. Printed in the June 11, 1992, issue of the Los Angeles Daily News. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Chicken Toasts Categories: Chinese, Chicken, Appetizers Servings: 60 MMMMM---------------------------INGREDIENTS-------------------------------- 1 1/2 lb Chicken breasts, boneless 1 c Scallion, coarsely chopped 2 Eggs, well beaten 1/4 c Cornstarch 1 ts Oriental sesame oil 1/2 ts Salt 8 oz Water chestnuts, drained -chopped 16 sl Firm white bread, crusts -removed Vegetable oil, for frying 1. Cut chicken into chunks and put in a food processor. Add scallion, eggs, cornstarch, sesame oil, and salt; puree to a paste. Transfer to a bowl and stir in water chestnuts. 2. Spread chicken paste over bread slices, cover, and refrigerate until ready to cook. 3. In a large frying pan, heat 3/4 inch of oil over medium heat. Add bread, chicken side down, and fry until golden brown, 1 to 2 minutes. Drain on paper towels. Cut into triangles and serve hot. From: 365 Ways to Cook Chicken MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Coleslaw Categories: Chinese, Salads Servings: 8 4 c Chinese Cabbage, Shredded 8 1/4 oz Pineapple, Crushed * 8 oz Water Chestnuts, Sliced ** 1 c Parsley, Fresh, Snipped 1/4 c Green Onions, Sliced 1/4 c Mayonnaise, Diet 1 tb Mustard, Prepared 1 ts Ginger, Grated * Packed in its own juice. ** Drained. ~------------------------------------------------------------------------- Combine cabbage, pineapple, water chestnuts, parsley, and onion. Cover and chill. For dressing, combine mayonnaise, mustard, and ginger root. Cover and chill. Spoon dressing over the cabbage mixture; toss to coat. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Coleslaw a la Poggi Categories: Chinese, Salads Servings: 8 8 oz Coleslaw 1 pk Top ramen noodles (oriental) 1 bn Green onions 1/2 c Sunflower seeds 1/2 c Slivered almonds 2 ts Butter (split in half) MMMMM-----------------------------DRESSING---------------------------------- 1/2 c Oil 3 tb Sugar 3 tb Balsamic vinegar Ramen seasoning Break the top ramen noodles apart, being careful not to grind them in your hands, then brown them in butter. Noodles should be crisp. Set aside. Next brown green onions, sunflower seeds and almond slivers in skillet with butter. Set aside. Mix oil, sugar, vinegar and ramen seasoning to make the dressing. shake vigorously. Do not mix ingredients until you are ready to serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Cooking Sauce - Melinda Lee Categories: Chinese, Sauces Servings: 1 1 tb Sugar 1 tb Distilled vinegar 1 tb Dry sherry 2 tb Soy sauce 3 tb Chicken broth 2 ts Cornstarch Combine all ingredients and mix well. When your stir-fry is just about done, move the stir-fry to the outside of the wok. Add the cooking sauce to the center and mix with juices. When mixed toss with stir-fry to coat. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Crab & Corn Soup Categories: Chinese, Seafood, Soups Servings: 7 16 oz Frozen Whole Corn 1 tb Cornstarch 1/4 c Water 3 cn (10 1/4 oz) Chicken Broth 1 ts Ginger root 1/2 lb Fresh Crabmeat 1/3 c Minced Green Onions 1/2 ts Salt 1/8 ts White Pepper 1 ts Rice Vinegar Position Knife Blade in Processor. Add Half Of Corn. Process Until Finely Chopped. Add Remaining Corn. Stir Well & Set Aside. Combine Cornstarch & Water in A Small Bowl; Stir Well & Set Aside. Combine Chicken Broth & Ginger root in A Large Saucepan; Bring To A Boil. Add Corn, Cornstarch Mixture, Crabmeat, Green Onions, Pepper & Rice Vinegar. Bring To A Boil. Reduce Heat & Simmer Uncovered 3 Minutes. (Fat 0.6. Chol. 32.) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Crab Rice Categories: Chinese, Seafood Servings: 6 Stephen Ceideburg 2 Green onions, chopped 1 Piece fresh ginger, 2-3 cm, -grated 4 tb Dry sherry 3 tb Light soy sauce 3 Blue crabs 400 g Glutinous rice 1 tb Soy sauce 1 tb Oil 1 ts Sugar The Chinese have comfort food, too, and this dish qualifies. You will need a large steamer; if you don't yet have one, they can be bought cheaply in large Chinese or Vietnamese food stores where you can also pick up the glutinous rice. The dish takes considerably longer to cook than the previous recipes but little more of the cook's time. By the time the rice is cooked, it is saturated with crab flavour. Finely chop 2 green (spring) onions and grate 2-3 cms of fresh ginger. Combine them with 4 tablespoons dry sherry and 3 tablespoons light soy sauce. Prepare three green blue swimmers crabs. Chop two of them into several pieces with a large knife or cleaver and crack the hardest pieces of the shell with a hammer. Crack the third crab thoroughly all over but do not chop up. Pour the sherry-soy sauce mixture over the crabs and leave to marinate for an hour. Wash 400 grams glutinous rice in several changes of water until the water runs clear. Put the rice into a saucepan and pour over it 1.5 L water. Bring to the boil and boil for 5 minutes. Drain. In the bottom of a heatproof dish at least 12 cm deep and of a size to fit into your steamer, pack in the chopped crab pieces, reserving the marinade. Pour the rice over the top and pack it down. Press the intact crab into the top of the rice. To the marinade, add a further tablespoon soy sauce and a tablespoon oil, teaspoon salt and 1 teaspoon sugar. Pour over the crabs and rice. Put the dish in the steamer over boiling water and steam for 35-40 minutes. Serve. Diners deal first with the top crab, now half buried in rice, then fish around, for the rest of the crab pieces in rice. From an article by Meryl Constance in The Sydney Morning Herald, 5/18/93. Courtesy Mark Herron. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Dry Marinade Categories: Chinese, Marinade Servings: 1 3 tb Brown Sugar 1 1/2 ts Paprika 1 ts Salt 3/4 ts MSG 3/4 ts Ground Tumeric 1/4 ts Celery Seed 1/4 ts Dry Mustard Combine ingredients and use for marinade for spare ribs and pork. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Duck Sauce Categories: Chinese, Condiment Servings: 2 One: 1 lb Plums halved and pitted 1 lb Apricots halved and pitted 1 1/4 c Cider vinegar 3/4 c Water Two: 1 c Cider vinegar 1 c Firmly packed brown sugar 1 c White sugar 1/2 c Lemon juice Three: 1/4 c Chopped ginger 1 sm Onion sliced 1 (or more) serrano, seeded -and chopped 2 sm Garlic cloves sliced 4 ts Salt 1 tb Mustard seed toasted 1 Cinnamon stick Combine first set of ingredients and cook over moderate heat for 5 minutes. Reduce heat and simmer uncovered for 15 minutes. Combine second set of ingredients and boil for 10 minutes. Combine the above three sets of ingredients and simmer for 45 minutes. Remove cinnamon. Puree in food processor. Return to kettle and simmer until thick. Transfer to sterilized mason jar, cap loosely and let cool. Tighten caps and let stand in dark at least 2 weeks. Makes 2 pints. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Egg Rolls Categories: Chinese, Appetizers Servings: 6 1/2 c Soy sauce 1/4 c Water 1 Mashed garlic clove Juice from 1/4 lemon 1 Quartered roasting chicken 2 lb Lean pork tenderloin 3 tb Vegetable oil 1 Finely sliced celery stalk 1 sm Head cabbage finely diced 3 Finely diced large onions 1 pk (8-oz) finely diced fresh -mushrooms Soy sauce to taste Salt and pepper 1 lb Bean sprouts thoroughly -cleaned Egg roll wrappers 1 Lightly beaten egg white Vegetable oil for frying DIPPING SAUCE: 1/2 c Soy sauce 1 ts Dry mustard 1 ts To 3 ts garlic powder 1 ts Vinegar 1 ts Brown sugar Mix together, soy sauce, water, garlic and lemon juice. Add the chicken and pork. Cover tightly and marinate overnight. Roast the chicken and the pork together in a 350 degree oven until done. The chicken takes about an hour. The pork takes about an hour and a half. When cool, cut into matchstick pieces. Set aside. In a wok, or dee-sided frying pan, warm the oil. Over medium heat, add the celery, cabbage, onions and mushrooms. Stir fry until celery and onions are tender. Add chicken and pork. Stir until heated through. Add soy sauce, salt and pepper to taste. Remove this mixture from heat. Stir in bean sprouts. When working with egg roll wrappers be sure to cover them with a damp cloth to prevent them from drying out. To fill each roll, mound about 2 heaping tablespoon of filling just below the center of the egg roll. Fold bottom corner up over filling to cover, then fold in the two outside corners. Roll closed, sealing shut with a bit of egg white. Put oil in a wok or large pan to a depth of about 2 inches - deep enough to cover the egg rolls. Over medium-high heat, warm the oil and carefully add the egg rolls, one at a time. Deep fry about 2-3 minutes, until golden brown on both sides, turning once. May be kept warm in 200 degree oven until serving time. Serve with dipping sauce. DIPPING SAUCE: Combine soy sauce, mustard, garlic powder, vinegar and brown sugar. NOTE: Egg rolls may be frozen after frying and cooled. Reheat in oven to serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Five-Spice Powder Categories: Chinese, Condiment Servings: 6 2 tb Whole, black peppercorns 36 Whole cloves 12 Inches of stick cinnamon 2 tb Fennel seed 12 Whole star anise Put spices together into a blender and pulverize into a powder. Store in a cool place in an air-tight container. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Fire Pot Categories: Chinese, Beef, Chicken Servings: 8 1 lb Boneless beef sirloin -=OR=- beef round 1 lb Boned chicken breasts 1 lb Fish fillets 1 lb Medium shrimp 1 lb Chinese cabbage 1/2 lb Fresh forest mushrooms -=OR=- Cultivated mushrooms Lemon juice 2 pk Enoki mushrooms -(3 1/2-oz packages) 3/4 lb Chinese pea pods 2 bn Green onions 2 bn Spinach 8 oz Canned water chestnuts - drained and sliced 8 oz Canned bamboo shoots - drained and sliced 4 cn Chicken broth -(13 3/4-oz cans) Sweet-and-sour sauce Soy sauce Prepared hot Chinese mustard 1/4 lb Fine egg noodles; cooked Cilantro or chives; chopped - (optional) It is not necessary to use all ingredients listed here as long as you offer an interesting blend of meats, fish and vegetables. Other meats and vegetables can be substituted, if desired. Place beef, chicken and fish in freezer and chill until firm to touch but not frozen. Slice beef and chicken in strips 1/4-inch thick and about 2 inches long. Cut fish into 3/4-inch cubes. Shell and devein shrimp. Chop cabbage into bite-size chunks. Clean mushrooms. If using forest mushrooms, remove and discard stems. Slice mushrooms and sprinkle with lemon juice. Cut off and discard root portion of enoki mushrooms and separate clusters as much as possible. Wash, trim ends and string pea pods. Clean green onions and cut in halves lengthwise, including green portion. Cut into 2-inch lengths. Clean spinach and discard thick stems. To serve, arrange beef, chicken, fish, shrimp, cabbage, forest mushrooms, enoki mushrooms, snow peas, green onions, spinach leaves, water chestnuts and bamboo shoots in individual rows on large platters or serving plates. Bring broth to boil. Place heating unit under Chinese hot pot and pour boiling broth into hot-pot bowl. Using Chinese wire ladle and chopsticks or fondue forks, each person places whatever ingredients are desired into hot broth to poach. When cooked (this will take only a few moments), ingredients are then dipped into sweet-and-sour sauce, soy sauce or hot mustard as desired, and eaten with noodles, adding cilantro, if desired. Note: The special pot needed can be purchased at Chinese shops. (C) 1992 The Los Angeles Times MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Fortune Cookies #1 Categories: Chinese, Cookies Servings: 12 1 Egg 1/3 c Sugar 2 tb Corn oil 2 tb Water 1/4 c Cornstarch Have fortunes prepared in advance. Beat egg on low speed until frothy. Beat in sugar, a little at a time, & continue beating until mixture is a very light yellow and thick. Fold in corn oil. Blend water and a little of the egg mixture into cornstarch, then stir into the remaining egg mix. Heat heavy, well seasoned griddle to 350 deg, or until drops of water bounce when dropped on the griddle. (For griddles without temperature control, keep heat between low and medium). Drop heaping T of batter on the griddle and spread with the back of a spoon to about 4 in. wide and 1/8 in. thick. Cook until edges are slightly brown & cookies can be easily lifted from griddle with a spatula, 5 - 8 minutes. (If cookies stick, bottoms need to be cooked a little longer). Turn cookies carefully & cook other side until light brown. Be careful to keep temperature even. Place fortune paper on cookie as soon as it is removed from the griddle. Folding is easier to do than to describe, but the end result is shaped like a horseshoe. Fold opposite edges together, forming a semicircle. Crease crosswise at the center of the straight edge to form a flattened side, then bend the opposing corners together for the traditional shape. Set in a small glass or muffin tin until cookie cools and holds its shape. Wipe griddle & stir batter. Repeat. Shared by Micheal Kean, Prodigy ID# VMXV03A MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Fortune Cookies #2 Categories: Chinese, Cookies Servings: 20 2 Eggs 1/2 c Superfine sugar 4 tb Water 1/2 ts Almond flavoring 1 c Sifted cake flour Butter a baking sheet & dust it lightly with flour. Heat oven to 350. Beat eggs & gradually mix in sugar while beating until mixture is very thick. Beat water in a T at a time. Add & beat in the almond flavoring, preferably with an electric mixer, as it must be thorough. Very gently fold in the flour to mix, but do not beat.Drop the batter by level tablespoonfuls on the buttered sheet 5 inches apart. Bake until very lightly browned. Remove from oven and shape while still quite warm, inserting fortunes. Let cool in glasses to hold the form. Shared by Michael Kean, Prodigy ID# VMXV03A MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Fortune Cookies #3 Categories: Chinese, Cookies Servings: 48 3 lg Egg whites 3/4 c Sugar 1/8 ts Salt 1/4 lb Butter, melted 1/4 ts Vanilla 1/4 ts Almond extract 1 c Sifted all-purpose flour 2 tb Water Combine egg whites, sugar & salt. Beat in, one ingredient at a time, the butter, extracts, flour & water. Blend thoroughly & chill for 20 minutes.Preheat to 350 deg. Do just 2 or 3 cookies at a time. Drop slightly rounded teaspoonfuls of thick batter for each cookie onto a lightly greased cookie sheet. Spread the dough very thin, using the back of the spoon, making rounds about 3 inches in diameter. Bake for 5 minutes., or until the edges begin to brown lightly. Remove to a wire rack. Working quickly, place a fortune in the center of each cookie. Fold opposite sides together, crease crosswise at the center of the straight edge to form a flattened side, then bend backward for the traditional shape. Cool in muffin tins or small glasses to hold shape. Makes about 4 dozen. Shared by Michael Kean, Prodigy ID# VMXV03A MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Fruit Compote Categories: Chinese, Desserts Servings: 6 2 Apples 2 Oranges 1 sm Cantaloupe 14 oz Leches, drained USING A SHARP KNIFE, peel, core and slice the apples into thin wedges. Peel and slice the oranges into segments. Cut the melon in half, scoop out and discard the pulp and seeds. Cut the melon flesh into 1-inch cubes, or use a melon baller. Combine all the fruits in a large bowl. Mix them gently together. Wrap the bowl tightly in plastic wrap until you are ready to serve the compote. KEN HOM PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Fried Rice Categories: Chinese, Rice Servings: 6 3 c To 4 c cold cooked long -grain rice 6 sl Cooked bacon, crumbled 1 tb White sugar 2 tb To 3 tb dark soy sauce 3 Eggs 3 To 4 green onions, including -green, sliced 1/4 c Frozen green peas (optional) Bacon drippings Cut bacon into cubes and cook until crisp. Drain but keep drippings. Set bacon aside. Beat 3 eggs in bowl with a little water until well blended Heat wok over med high temp, pour 1 Tbl bacon fat drippings into wok. Pour eggs in wok, scramble until set and remove and set aside. Place 2 Tbl bacon fat drippings into wok. Place cold rice into wok and stir fry for 2 - 3 mins. Add sugar and soy sauce, stir fry until uniform in color. Add green onions, (peas - optional), bacon and cooked eggs. Stir fry for another minute, serve hot. You can add any other meats such as leftover cooked pork, chicken, ham, etc. Add with the green onions and peas. MEATLESS VERSION Follow above except use peanut oil instead of bacon drippings. Replace bacon with 1/4 cup of BACOS or BACO chips. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Gooseberry Cream Categories: New zealand, Desserts Servings: 6 1 c Cooked Chinese gooseberry -pulp 2 Eggs 1 c Boiled milk 1 tb Cornflour 1/2 ts Vanilla 3 oz Sugar 1/2 c Whipped cream 1/8 ts Salt Method: 1. Beat the egg yolks well. Add the salt, cornflour and vanilla and after stirring add the milk gradually, continuing to stir. 2. Cook the mixture over boiling water until it thickens and stir in half the sugar. 3. Beat the egg whites until they are stiff and whilst beating add in the rest of the sugar. 4. When the yolk mixture has cooled, fold in the egg whites, the pulped gooseberries, and the whipped cream. 5. Pour the mixture into a serving bowl and place sliced gooseberries around the top. SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd, PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY: Jim Bodle 6/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Halibut Categories: Chinese, Seafood Servings: 4 4 lg Halibut steaks, 1/2 lb each MMMMM-----------------------------MARINADE---------------------------------- 3 tb Finely chopped fresh ginger 6 tb Finely chopped scallions 2 tb Light soy sauce 1 tb Dark soy sauce 2 tb Chinese rice wine or: - Dry sherry 1 tb Chinese sesame oil MMMMM-----------------------------GARNISH---------------------------------- 1 1/2 tb Minced fresh coriander LAY THE HALIBUT STEAKS on a platter. Puree the marinade ingredients in a blender and spread it evenly over the halibut steaks. Allow to marinate for 2 hours in the refrigerator or 1 hour at room temperature. Approximately 40 minutes before you are ready to cook, make a charcoal fire and, when the coals are ash white, grill the halibut steaks for 5 to 8 minutes on each side, depending on their thickness. Garnish with the chopped coriander and serve immediately. KEN HOM PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Honey Goose Categories: Chinese, Poultry Servings: 6 1 Whole goose MMMMM-----------------------HONEY SYRUP MIXTURE---------------------------- 1 Lemon 4 c Water 3 tb Honey 3 tb Dark soy sauce 2/3 c Rice wine or dry sherry IF THE GOOSE IS FROZEN, thaw it thoroughly. Rinse the goose well and blot it completely dry with paper towels. Insert a meat hook near the neck. Using a sharp knife, cut the lemon into 1/4-inch slices, leaving the rind on. Combine the lemon slices with the rest of the honey syrup ingredients in a large pot and bring the mixture to a boil. Turn the heat to low and simmer for about 20 minutes. Using a large ladle or spoon, pour this mixture over the goose several times, as if to bathe it, until all of the skin is completely coated with the mixture. Hang the goose in a cool, well-ventilated place to dry for 4-or-5 hours, or hang it in front of a cold fan for about 3 hours--in either case, the longer the better. Once the goose has dried, the surface of the skin will feel like parchment. Preheat the oven to 475F. Meanwhile, place the goose on a rack in a roasting pan, breast side up. Put 2/3 cup of water into the roasting pan. Now put the goose into the oven and roast it for 15 minutes. Reduce heat to 350F and continue to roast for 1 hour and 10 minutes. Remove the goose from the oven and let it sit for at least 10 minutes before you carve it. Using a cleaver or sharp knife, cut the skin and meat into pieces and arrange them on a warm platter. KEN HOM PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Hot and Sour Soup Categories: Chinese, Soups Servings: 4 3 Dried wood ears 20 Dried tiger lily buds 3 c Hot water 1/4 lb Pork butt MARINADE: 1/2 ts Rice wine or dry sherry 1/2 ts Cornstarch 1 ts Sesame oil 1 ts Salt 2 oz Fresh mushrooms, sliced 1/4 c Shredded bamboo shoots 1 3" square bean curd, sliced 2 tb Worcestershire sauce 2 ts White vinegar and adjust 5 tb Cornstarch 5 tb Water 1 Egg, beaten 1/2 ts Black pepper 1/2 ts White pepper 1 tb Sesame oil 6 1/2 c Chicken broth or white -stock 1/4 c Water chestnuts Soak wood ears and lily buds in 3 cups hot water 15 minutes to soften. Remove stems from softened wood ears. Shred wood ears with a cleaver. Slice pork into thin strips. Use a cleaver to chop strips into shreds. Combine marinade ingredients in a small bowl. Add pork shreds; mix well. Let stand 15 minutes. Combine chicken broth and salt in a medium saucepan. Bring to a boil over high heat; reduce heat to medium. Add mushrooms, water chestnuts, bamboo shoots, wood ears and lily buds to broth. Simmer 3 to 4 minutes. Add pork shreds with marinade and bean curd. Bring to a boil. Add worcestershire sauce and vinegar, if desired. Dissolve cornstarch in 5 tablespoons water to make a paste. Slowly stir into soup. Cook over medium heat until soup thickens slightly. Stir egg into soup. Add black pepper, white pepper and sesame oil. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Hot-And-Sour Soup Categories: Chinese, Soups Servings: 4 Stephen Ceideburg 6 c Chicken broth 1 1/4 c Fresh mushrooms, wiped clean -and sliced 1 1/2 c Fresh raw spinach, washed 3 tb Light soy sauce 3 tb Cider vinegar 3/4 ts Black pepper 2 1/4 tb Sesame seed oil 1/2 ts Hot pepper oil or Tabasco -sauce 3/4 lb Tofu (soybean cake), cut -into small dice 3 tb Cornstarch, dissolved in 5 -tablespoons of water 1 Egg, beaten 3 tb Finely chopped cilantro 2 Green onions, finely chopped Combine the chicken broth, mushrooms and spinach in a soup pot. Simmer for 4 minutes. Mix the soy sauce, vinegar, pepper, sesame seed oil, and the hot pepper oil or Tabasco together in a small bowl. (Taste the mixture carefully before adding full amount of pepper oil or Tabasco sauce.) Stir until well blended, add to the broth. Taste and correct the seasonings. Add the tofu and the cornstarch, stirring constantly until thickened. Pour the egg into the broth, stirring constantly until it forms into ribbons. Add the cilantro and onion and serve at once. San Francisco Chronicle 1/90 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Mapo Tofu Categories: Chinese, Vegetarian Servings: 4 2 tb Oil; for sauteing 1 tb Black Bean Garlic Sauce - (see notes) 1 ts Red Chili Paste with Garlic 1/4 lb Ground pork 1 pk Fresh tofu (any firmness) - cut into cubes 1/4 c Chopped green onions Salt; to taste Cooks notes: Black Bean Garlic Sauce and Red Chili Paste with Garlic are available at Asian markets and some supermarkets with large Asian specialty sections. Procedure: In a wok or deep skillet, place oil, Black Bean Sauce, Red Chili Sauce with Garlic and ground pork. Turn heat on high; gradually combine the sauces and meat as the heat increases. When meat is browned and cooked through, turn heat to medium and add cubed tofu. Mix gently and continue to simmer for 5-8 minutes, stirring occasionally, until well blended and tofu is heated through. Add green onion and toss. Add salt to taste. Presentation: Serve hot accompanied with cooked white rice. This recipe was sent in to the paper by Janet Eng of Buena Park, CA. (Orange Country Register) Shared by Ed Pallan MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Mixed Pickles Categories: Chinese, Condiment Servings: 1 MMMMM------------------------PICKLING SOLUTION----------------------------- 3 c Sugar 3 c White Vinegar 1 1/2 c Water 1 1/2 ts Salt MMMMM-----------------------------PICKLES---------------------------------- 3 lg Carrots 1 lg Chinese White Radish 1 lg Cucumber 4 Stalks Celery 8 Green Onions 4 oz Fresh Ginger Root 1 lg Red Pepper 1 lg Green Pepper For Pickling Liquid: Combine all ingredients in a 3 quart saucepan. Cook and stir over medium heat until liquid boils. Remove from heat. Cool. For Pickles: Wash all vegetables. Pare carrots and radish. Cut cucumber lengthwise into quarters and remove seeds. Cut carrots, radish and cucumber into "match stick" thin strips about 2 inches long. Cut celery into 1/4 inch diagonal slices. Remove seeds from peppers and cut peppers into 1/2 inch cubes. Fill a 5 quart Dutch oven half full of water. Cover and cook over heat until water boils. Uncover and add all vegetables. Remove from heat immediately. Let vegetables stand uncovered for 2 minutes. Drain vegetables in a large colander. Spread vegetables out on clean towels and allow to dry for 2 to 3 hours. Pack the vegetables firmly into clean jars with lids. Pour the pickling solution into the jars until the vegetables are completely covered. Cover jars tightly. Store in refrigerator for at least 1 week before using. Makes 1-1/2 to 2 quarts. From: "Chinese Cooking Class Cookbook" by the editors of Consumer Guide, Publications International Ltd, 1980. ISBN 0-517-322455. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Mustard Pickle Soup - Gaeng Jued Pakkaad Dong * Categories: Thai, Pork, Soups Servings: 4 1 tb Oil 4 Minced Cloves Garlic 4 c Water 1 lb Pork Ribs Cut In 2" Pieces 1 lb Chinese Mustard Pickles Cut -In 2" Pieces 1/4 c Fish Sauce (Nam Pla) 1/4 ts White Pepper Sips of soup between other dishes cleanse the palate for the interplay of flavors that is so much a part of a Thai meal. This one is a very refreshing soup. Chinese mustard pickles are available from Asian food stores. ~------------------------------------------------------------------------- Heat a small skillet and add the oil. Stir-fry the garlic until golden brown. Reserve the garlic. Heat the water to boiling and add the pork ribs. Cover and simmer for 15 minutes. Mix in the Chinese mustard pickle pieces, the fish sauce and the pepper, stirring until warmed through. Remove to a serving bowl and top with the fried garlic. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Mustard Categories: Chinese, Condiment Servings: 6 1/4 c Boiling water 1/4 c Dry English mustard 1/2 ts Salt 2 ts Salad oil Stir boiling water into dry English mustard. Add salt and salad oil. For yellower color, add a little turmeric. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Mustard Sauce Categories: Chinese, Condiment Servings: 6 1 c Boiling water 1 c Dry mustard 4 tb Soy sauce 1/4 c Vegetable oil Combine boiling water, soy sauce, and dry mustard. Whisk together until a smooth paste is formed. Mix well. Slowly add oil to create a smooth paste. Note: A little sesame oil, or other flavored oils, may be admixed in whole or part with the vegetable oil to vary the flavor and to tailor it for various applications. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese New Year Noodles Categories: Chinese, Vegetarian, Pasta Servings: 6 2 tb Peanut oil 1/2 ts Salt 3 Cloves garlic, chopped fine 1/4 ts Freshly grated ginger Vegetables: 6 Chinese dried mushrooms, cut -julienne 1 c Napa cabbage 1/4 c Dried lily buds soaked for -one hour (opt) 2 oz Dried bean curd skin, soaked -for one hour (opt) 1/2 c Bamboo shoots, cut julienne Sauce: 2 tb Foo yee 1 tb Light soy sauce 1/8 ts Sugar 2 ts Sesame oil 1/2 ts Ground white pepper 1 ts Garlic & red chile paste to -taste Additional: 4 oz Cellophane noodles (saifun) -soaked for one hour 2 c Chicken stock Green onions, chopped Remember the basic rule for chowing: Have everything ready before you light the wok. Soak and prepare the vegetables, mix the sauce, and then go to it. Heat the wok and add the oil, salt, garlic, and ginger. Chow for a moment and then add the vegetables. Chow until hot and tender and then add the sauce, the drained noodles, and the chicken stock to the wok. Stir and simmer uncovered until the noodles are clear and tender and have absorbed most of the broth. Taste for salt and place in a serving bowl. Garnish with green onions & serve. From The Frugal Gourmet Cooks Three Ancient Cuisines, Jeff Smith, Avon, c 1989. Typed by Terri St.Louis-Woltmon O:). MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Noodles with Peanut Sauce Categories: Chinese, Chicken Servings: 6 8 oz Vermicelli noodles, cooked - to yield 4 cups 1 lb Skinned, boneless chicken -breasts, cut into match -stick pieces 1 tb Soy sauce 2 ts Dry sherry 2 ts Minced fresh ginger 1 ts Minced fresh garlic 1/2 md Red onion, thinly sliced 1 md Carrot, cut into matchstick -pieces 1/2 Cucumber, peeled, seeded and -cut into matchstick pieces 1/2 c Roasted peanuts, coarsely -chopped MMMMM---------------------------PEANUT SAUCE-------------------------------- 1/4 c Peanut butter 3 tb Soy sauce 2 tb Rice vinegar 2 tb Chicken broth or water Make Peanut Sauce and set aside. Cook vermicelli on range, in the conventional way. Drain and keep warm. Place chicken in a 3-quart casserole. Coat chicken with soy sauce and sherry. Add ginger, garlic and onions; toss. Cover with lid or vented plastic wrap. Stirring midway through cooking, microwave on high 4 minutes or until chicken is no longer pink. Add carrot; cover again and microwave on high 1 1/2 minutes. Add cucumber and warm noodles; toss with Peanut Sauce. Sprinkle chopped peanuts over top. Note: Partially freeze chicken to make cutting easier. Peanut Sauce: Place all ingredients in a 1 cup glass measure. Microwave on high for 1 minute. Whisk mixture until well combined; set aside. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Pancakes Categories: Chinese, Pancakes Servings: 6 2 c All-purpose flour 3/4 c Very hot water (or more) 2 tb Sesame oil PUT THE FLOUR into a large bowl. Stir the hot water gradually into the flour, mixing all the while with chopsticks or a fork until the water is fully incorporated. Add more water if the mixture seems dry. Remove the mixture from the bowl and knead it with your hands until smooth. This should take about 8 minutes. Put the dough back into the bowl, cover it with a clean, damp towel and let it rest for about 30 seconds. After the resting period, take the dough out of the bowl and knead it again for about 5 minutes, dusting with a little flour if it is sticky. Once the dough is smooth, form it into a roll about 18 inches long and 1 inch in diameter. Take a knife and cut the roll into equal segments. There should be about 18. Roll each segment into a ball. Take two of the dough balls, dip one side of one ball into the sesame oil and place the oiled side on top of the other ball. Take a rolling pin, and roll the two together into a circle about 6 inches in diameter. It is important to roll double pancakes in this way because the resulting dough will remain moist inside and you will be able to roll them thinner but avoid the risk of overcooking them later. Heat a skillet or wok over a very low heat. Put the double pancake into the wok or pan and cook it until it has dried on one side. Flip it over and cook the other side. Remove from the pan, peel the pancakes apart and set them aside. Repeat this process until all the dough balls have been cooked. Steam the pancakes to reheat them, or you can wrap them tightly in a double sheet of foil and put them into a pan containing 1 inch of boiling water. KEN HOM PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Pasta Salad Categories: Chinese, Salads, Pasta Servings: 6 1 1/2 c Snow Peas 9 oz Rice Vermicelli Red Pepper Sliced Thin 1/2 English Cucumber Sliced Thin 6 oz Cooked Shrimp 6 oz Crabmeat 1 tb Fine Chopped Fresh Ginger 1 Chopped Garlic Clove 2 tb Sesame Oil 1/2 ts Black Pepper 1 1/2 ts Salt 2 tb Lemon Juice 3 ts Vegetable Oil 1 ts Red Wine Vinegar Wash and trim snow peas. Place them in a bowl and pour in enough boiling water to cover them. Let stand 10 minutes; drain and set aside. Cook the noodles in plenty of boiling water for 3 to 4 minutes. Drain in colander, rinse with cold water and set aside. In large bowl, combine noodles, snow peas, red pepper, cucumber, shrimp and crabmeat. In a small bowl, combine ginger, garlic, sesame oil, pepper, salt, vegetable oil, lemon juice and vinegar. Pour this dressing over the other ingredients and mix thoroughly. Chill before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Pasta Salad with Creamy Ginger Dressing Categories: Chinese, Pasta, Salads Servings: 4 1 lb Precooked Shanghai Noodles 1 ds Sesame Oil For Noodles 1/2 lb Snow Peas 1/2 lb Shrimp, Shelled Deveined 2 tb Coriander, Chopped 2 tb Scallions, Minced 1 tb Oil MMMMM-------------------------SHRIMP MARINADE------------------------------ 1 ts Salt 1/4 ts White Pepper 1/2 ts Chinese Cooking Wine MMMMM-----------------------------DRESSING---------------------------------- 3 tb Fresh Ginger, Grated 1 sm Garlic Clove, Crushed 1 Egg Yolk 1 ts Egg White 2 ts Lemon Juice 2/3 c Vegetable Oil (Not Olive) 1 1/2 ts Soy Sauce 2 1/2 tb Sesame Oil 1 tb Cream Mix the marinade ingredients in a small bowl and add shrimp. Blanch the noodles, rinse under cool water and sprinkle with sesame seed oil, toss, and set aside. (You may want to trim noodles with scissors to about 4 inches in length, to make serving easier.) Blanch whole snow peas and set aside. Heat wok, add 1 tablespoon oil, when oil is hot, add shrimp and stir-fry until pink. Set aside. DRESSING: In a blender or food processor, mix ginger, garlic, egg yolk, egg white, and lemon. Slowly drizzle in oil. Mix in soy and cream. Set aside. Toss noodles, shrimps, and snow peas. Mix in dressing to taste. Garnish with scallions and coriander. Serve at room temperature. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Pepper Steak #1 Categories: Chinese, Beef, Coca-cola Servings: 6 1 1/2 lb Top Round Steak 2 tb Vegetable Oil 1 Clove Garlic, Minced 1 ts Salt 1 c Beef Broth 1 c Julienned Bell Pepper 1 c Thinly Sliced Celery 1/4 c Thinly Sliced Onion 1/2 c Coca-Cola 2 md Ripe Tomatoes 2 1/2 tb Cornstarch 1/4 c Coca-Cola 1 tb Soy Sauce Hot Cooked Rice Trim all fat from the meat and cut into pencil thin strips. In a deep skillet or Dutch oven, heat oil, garlic and salt. Add the meat and brown over high heat, about 10 minutes, stirring occasionally with a fork. Add the beef broth. Cover and simmer for 15 to 20 minutes, or until the meat is fork-tender. Stir in the green pepper strips, celery, onions and 1/2 cup Coca-Cola. Cover and simmer for 5 minutes. Do not overcook; the vegetables should be crisp-tender. Peel the tomatoes; cut into wedges and gently stir into meat mixture. Blend cornstarch with 1/4 cup of Coca-Cola and the soy sauce. Stir into the meat mixture until the sauce thickens, about 1 minute, stirring lightly with a fork. Serve over hot rice. From: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Pepper Steak #2 Categories: Chinese, Beef Servings: 6 1 lb Round steak Onion 1/4 c Butter Garlic 1/2 ts Salt 4 tb Soy sauce 1/2 ts Sugar 1 cn Bean sprouts 1 c Tomatoes 1 Inch pieces green pepper 1/2 tb Cornstarch Cooked rice Slice steak in short thin pieces. Heat butter, salt, onions, and garlic in skillet and in it cook beef until brown. Add soy sauce and sugar; cover and cook 5 minutes. Add bean sprouts, tomatoes, and peppers; cover and cook 5 minutes. Stir in corn starch. Serve over rice. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Pepper Steak #3 Categories: Chinese, Beef Servings: 6 1 lb Round Steak, cut into thin -strips 2 To 3 T Olive Oil 1/2 c Onions, chopped 3 Cloves Garlic, chopped 2 Green peppers, cut into thin -strips 1/2 c Celery, chopped 1/4 ts Pepper 1/2 cn Consomme, undiluted 1 tb Cornstarch 2 tb Water 2 ts Soy Sauce Saute steak in oil until brown. Add next six ingredients. Cover and simmer 30 minutes. Blend cornstarch with water and soy sauce. Add to meat mixture and stir just until thickened. Serve with rice or pasta. SOURCE: Know Your Onions SHARED BY: Jim Bodle 9/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Pineapple Chicken (Bow Luo Gai) Categories: Chinese, Chicken Servings: 4 1 lb Chicken parts 1 Stalk celery 1 cn 8-oz. chunk style pineapple 1/2 c Water 1/2 tb Catsup 1 tb Rice vinegar 1 1/4 tb Sugar Dash of salt 1 ts Cornstarch for thickening 2 ts Cold water for thickening 2 c Oil for deep frying MMMMM-----------------------------MARINADE---------------------------------- 1/2 ts Salt 1/2 ts Sugar 1 ts Thin soy sauce Dash of pepper 1 Thin slice ginger, chopped MMMMM------------------------------BATTER----------------------------------- 1 lg Egg 1 tb Water 2 1/2 tb Flour 3 tb Cornstarch 1. Skin and bone chicken. Cut intl 1 1/2" cubes. 2. Sprinkle chicken with each of the ingredients listed under "marinade," mix well and marinate for 1/2 hour. 3. Cut celery into 1 1/2" pieces; then, cut each piece lengthwise into strips, juilenne style. 4. Drain pineapple, saving the juice. 5. Prepare batter by beating the egg, adding the water, flour and cornstarch. Mix thoroughly. 6. Heat oil to 350 degrees in a small saucepan. 7. Dip chicken in batter and drop into the hot oil. Deep-fry for 10 minutes. Remove and drain off excess oil. 8. In wok, combine pineapple juice, water, catsup, vinegar, sugar and dash of salt. Bring to a boil. 9. Add celery, chicken and pineapple. Cook for 1 minute over high heat. 10. Add thickening made by combining cornstarch and cold water. Cook for 1 minute and serve. SOURCE: Chopsticks, Clever, and Wok. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Pot Roast Categories: Chinese, Beef Servings: 6 3 lb Chuck Roast, 1-1/2" Thick 1 tb Vegetable Oil 1/2 c Bottled Stir-Fry Sauce 1/2 c Burgundy Wine 1/2 lb Fresh Mushrooms, Sliced 1 tb Cornstarch Heat Oil in dutch oven. Add meat and brown on both sides. Combine stir-fry sauce with wine and pour over meat. Cover, reduce heat and simmer for 1 hour 40 minutes. Add mushrooms and simmer, covered, another 15 minutes or until Beef is tender. Combine cornstarch and 1/4 cup Water. Remove meat to platter and keep warm. Add cornstarch mixture to pan juices; cook and stir until mixture boils and thickens slightly. To serve, cut meat across grain into thin slices and serve with the mushroom gravy. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Radish-Cucumber Salad Categories: Chinese, Salads Servings: 4 1 bn Radishes, coarsely chopped 1 Cucumber, cut in half, -peeled, drained on paper Towels about 15 minutes, and -coarsely chopped Oriental salad dressing: 1 tb Rice vinegar 2 ts Soy sauce 1/2 ts Sugar 1 ts Sesame oil 2 c Coarsely shredded cabbage, -kept refrigerated until -serving In a medium-size bowl, combine the radishes and cucumber. To make the dressing: In a small bowl, mix together the vinegar and soy sauce. Add sugar, stirring to dissolve. Pour dressing over vegetables, toss thoroughly, and refrigerate until serving time. At serving time, place chilled cabbage on a serving dish. Toss vegetables again with dressing and spoon on top of cabbage. Serve immediately. From: CLASSIC COLD CUISINE by Karen Green, Jeremy P. Tarcher, Inc., Los Angeles. 1984. ISBN 0-87477-322-9 Posted by: Karin Brewer, Cooking Echo, 8/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Salt and Pepper Categories: Chinese, Condiment Servings: 6 2/3 c Salt 2 tb Szechwan Peppercorns, whole 1 ts Black Peppercorns, whole Heat a heavy skillet over high heat. Reduce heat to medium and add salt and peppercorns. Stir constantly until mixture turns a light brown. Place in a blender or food processor and whirl until well blended. Shake through a sieve before bottling. Yield about 6 oz. SOURCE: Gifts from The Kitchen SHARED BY:Jim Bodle 8/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Salsa with Mushrooms Categories: Chinese, Condiment Servings: 3 1 tb Sweet butter 2 Cloves garlic, minced 2 c Fresh shiitake mushrooms, -sliced 1/2 c Teriyaki sauce 1 c Tomatoes, diced 1/2 c Scallions, sliced thinly 1/2 ts Chile and garlic paste 1/4 c Rice wine vinegar 2 tb Sesame oil 1/4 ts Freshly ground black pepper 1 bn Cilantro, chopped Melt butter in a saute pan, add garlic and cook gently for 1 minutes. Add the sliced shiitake mushrooms and continue cooking over low heat until mushrooms are tender. Add the teriyaki sauce, bring to a boil quickly, and remove from heat. Allow mushrooms to cool to room temperature. In a separate bowl, combine all remaining ingredients and mix well. When mushrooms have cooled, combine with the tomato mixture. Serve at room temperature. Refrigerated, mixture will keep for several days. makes 3 cups. From: Asbury Park Press 09/23/92 Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Salad Categories: Chinese, Salads Servings: 6 MMMMM------------------------------GREENS----------------------------------- 1 Chinese Cabbage; Napa (head) 1/2 Green onions; bunch, chopped MMMMM------------------------NOODLE/NUT MIXTURE----------------------------- 2 pk Ramen Noodles; uncooked -discard seasonings -break noodles in pieces 2 tb Sunflower seeds 1 c Almonds; sliced 1/4 c Margarine MMMMM-----------------------------DRESSING---------------------------------- 1/2 c Sugar 3/4 c Oil 1/4 c Red Wine Vinegar 1 tb Soy sauce Chop cabbage in medium pieces, add chopped green onions. Brown noodles, sunflower seeds, almonds in margarine (set aside to cool). Boil sugar, oil, vinegar, and soy sauce, cool completely Toss everything together just before serving. This salad will not keep overnight-primarily because it will be all eaten, and because the noodles will become soggy and the variety of texture will be destroyed. If you want salad over several days, keep Greens, Noodle/Nut Mixture, Dressing separate and put together just before eating. Source: Jean Campbell MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Shrimp Categories: Chinese, Seafood Servings: 2 1 lb Medium shrimp 2 tb Minced garlic 3 tb Soy sauce 1/2 tb Black pepper 2 Spring onions, chopped 1 Carrot, thinly sliced 1 Stalk celery, thinly sliced 1 Hard peel snow peas 1. Boil shrimp in hot water for approximately 8 minutes. 2. Rinse in cold water. Shell and de-vein. 3. In a heat proof bowl, add shrimp, soy sauce, and garlic. Then all remaining ingredients and top with black pepper. 4. Place bowl in steamer and cook for approximately 25 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Shrimp Fried Rice Categories: Chinese, Seafood, Rice Servings: 6 3 lb Medium shrimp 1 tb Unsalted butter 2 x Raw eggs 2 tb Milk 2 tb Sesame oil 1 c Finely chopped Spanish onion 1/4 ts Fresh grated ginger * 1/3 c Sweet sherry (Oloroso) 2 c Bean sprouts 2 c Cooked long grained rice 1/3 c Light soy sauce ** 6 x Green onions, chopped Vegetable cooking spray Salt and pepper, to taste * or ground ginger ** preferably Kikkoman Rinse, peel and devein shrimp. Coat a 10 to 12" non-stick skillet with cooking spray and melt butter over high heat. Make an omelet by adding the eggs to the milk and salt and pepper to taste and whisking until fluffy. Pour egg mixture into hot skillet and spread evenly. Cook until puffy and set. Remove omelet with spatula, place in a plate and chop with a knife and fork. Set aside. Reheat skillet; add sesame oil. Cook Spanish onions on medium heat until slightly transparent, about 3 mins. Add shrimp, cook until they turn plump and pink, about 3 mins. Then add ginger, sherry, bean sprouts and omelet pieces. Cook on low heat and stir frequently so that sprouts are thoroughly covered with the wine and ginger. Add the rice and thoroughly stir mixture. Add soy sauce and continue to toss mixture so that the soy sauce coats all the rice. Add green onions and continue to mix thoroughly. Serve immediately. Per serving: 393 calories, 12 grams fat, 384 milligrams cholesterol, 737 milligrams sodium MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Silk Apples Categories: Chinese, Desserts Servings: 6 3 Apples 2 Egg whites 2 tb Flour 2 tb Cornstarch Peanut oil for deep frying 1/2 c Sugar 1/4 c Honey 1/3 c Water 1 tb Peanut oil Quite an experience to eat - the apples is still warm and soft, the top is crunchy and icy. Great after a wok dinner. Peel the apples, core and cut into wedges about 1/2 inch thick. Whip egg whites until frothy. Add flour and cornstarch and beat into a smooth batter. Heat the oil to 375F. Dip each apple wedge into egg white batter, place in hot oil and try, a few at a time, until crisp and brown. Place in a single layer on a warm service platter. Bring remaining ingredients to a boil in a saucepan and cook to a hard ball stage syrup; 280 F on candy thermometer. Pour over apple wedges and serve at once, accompanied by a large crystal bowl of water containing lots of ice cubes. Each person picks up an apple wedge with a fork or small tongs and dips it into the ice water to crystallize the sugar and harden the top, which forms silk-like threads....hence the name. Serves 6. Origin: Found in recipe box bought at garage sale. Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Smokey Ribs Categories: Chinese, Pork Servings: 6 6 lb Pork Spareribs Chinese Dry Marinade Rub ribs thoroughly with the Chinese Dry Marinade. Let stand at room temperature for 1 to 2 hours. Arrange ribs ends down on cooking grill or place bones upright in rib rack. Smoke-cook until done. Brush ribs with Chinese Barbecue sauce during the last few minutes of cooking, then serve with remaining sauce. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Spareribs ("Pa-Kwai") Categories: Chinese, Pork Servings: 4 4 lb Spareribs (any kind of meat) 2 tb Vinegar Water 3/4 c Soy Sauce 3/4 c Brown Sugar 1 sm Can crushed pineapple, juice 1 tb Dry Mustard, rounded 1/2 ts MSG Bring to boil spareribs in vinegar and enough water to come 1 inch below ribs. Simmer 1/2 hour. Drain and place in shallow pan. Mix together and pour over ribs. Bake in oven at 375 degrees for 1 hour, turning often. Be careful to keep ribs coated with sauce. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Squid Balls Categories: Chinese, Seafood, Appetizers Servings: 6 2 lb Squid cut into rings 1/2 lb Cooked shrimp 4 Cloves garlic chopped 1 Egg yolk 1/2 c Water chestnuts, chopped 1 c Chicken stock 1 tb Ginger grated 6 tb Peanut oil Poach squid rings and tentacles in boiling water for 30 seconds. Drain and set aside to cool. Saute garlic in frying pan over low heat in 1 Tb of oil until lightly browned. Combine squid, garlic, the egg yolk and the rest of the dry ingredients in a food processor. add 1 or 2 Tbs of oil as you go. Stop when the mixture forms a large ball. Remove and form into a dozen or so balls. Heat 3 Tbs of oil in a heavy frying pan. When hot, add squid balls and brown lightly on all sides. Turn down heat, add stock and cover. Simmer for five minutes. Serve on toothpicks with soy sauce, or use as fishballs in soup. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Style Fried Rice Categories: Chinese, Rice Servings: 4 1 c Water 1 1/3 c Minute Rice 1 Egg 3 tb Butter 1/3 c Onion 1/2 c Water 3 tb Soy Sauce In a small saucepan, bring 1 cup water to a boil. Stir in rice, remove from heat, cover and let stand 5 minutes. Meanwhile using a 10" skillet, cook 1 slightly beaten egg in 3 T butter. Add 1/3 cup chopped onion to the rice. Saute, stirring over medium heat until mixture is slightly browned. Mix 1/2 cup water with 2-3 T soy sauce and stir into the rice. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Style Sauteed Firm Tofu Categories: Chinese, Vegetarian Servings: 4 24 oz Firm tofu 2 tb Oil 1/2 ts Salt 1 sm Onion, thinly sliced 6 md Mushrooms, sliced 1 sm Carrot, cut into matchsticks 2 md Green bell peppers, thinly - sliced 1 tb Sake or white wine 1 1/2 tb Soy sauce 1 ts Grated ginger 1 tb Sugar 1 tb Water 1 ts Cornstarch dissolved in - 3 tb water Cut tofu crosswise into pieces the shape of French-fried potatoes. Heat a wok, coat with oil & sprinkle on the salt. Add onion, then the mushrooms, stir frying each over high heat for about 30 seconds. Reduce heat to medium-low. Add carrot, green pepper & tofu in that order, sauteing each for about 1 minute. Reduce heat to low & add sake, soy sauce, ginger, sugar & water. Simmer for 3 to 4 minutes. Stir in dissolved cornstarch & simmer 30 seconds for another 30 seconds. Shurtleff & Aoyagi, "The Book of Tofu" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Stuffed Mushrooms Categories: Chinese, Appetizers Servings: 1 24 Fresh mushrooms (about 1 lb) 6 oz Uncooked, boneless lean pork 1/4 c Drained whole water Chestnuts 3 Green onions 1/2 Small red or green pepper, - seeded 1 sm Stalk celery 1 ts Cornstarch 1 ts Grated, pared fresh ginger - root 2 ts Rice wine or dry sherry 1 ts Soy sauce 1/2 ts Hoi sin sauce 1 Egg white 3 c Vegetable oil 1/2 c All-purpose flour MMMMM------------------------------BATTER----------------------------------- 1/2 c Cornstarch 1/2 c All-purpose flour 1 1/2 ts Baking powder 3/4 ts Salt 1/2 c Milk 1/3 c Water FOR MUSHROOMS: 1. Clean mushrooms by wiping with a damp cloth. Remove stems, chop stems finely and transfer to large bowl. 2. Finely chop pork, water chestnuts, onions, pepper and celery with sharp knife or in food processor. Add to chopped mushroom stems. Add cornstarch, ginger, wine, soy and hoi sin sauces and egg white. Mix well. 3. Spoon pork mixture into cavities of mushroom caps, mounding mixture in center. 4. Heat oil in wok over high heat until it reaches 375 degrees F. 5. Prepare batter. Carefully dip mushrooms in flour then in batter, coating completely. Fry 6 or 8 mushrooms at a time in hot oil until golden, about 5 minutes. Drain on absorbent paper. FOR BATTER: 6. Combine cornstarch flour, baking powder and salt in bowl. Blend in milk and water. Yield: 2 dozen SOURCE: Chinese Cooking Class Cookbook. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Style Bean Sauce with Tofu Categories: Chinese, Vegetarian Servings: 3 2 tb Oil 1 ts Grated ginger 1 ts Minced garlic 2 sm Minced red peppers 5 Mushrooms, thinly sliced 3 Green onions, sliced 16 oz Tofu, cubed 2 tb Red miso, mixed with 1/2 c -- water 1 tb Soy sauce 1 tb Honey 1 tb Tahini 1/2 ts Vinegar 1 ts Cornstarch dissolved in 2 tb -- water Heat oil in wok. Add ginger, garlic & red peppers. Saute for 3 minutes. Add mushrooms & onion whites. Saute for 3 minutes. Add onion greens & tofu & saute for 1 minute. Combine miso, soy sauce, honey, tahini & vinegar. Mix well. Stir into saute mixture & simmer for 1 minute. Stir in dissolved cornstarch & simmer 30 seconds or till thick. Serve over rice. Shurtleff & Aoyagi, "The Book of Tofu" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Steamed Fish Categories: Chinese, Seafood Servings: 4 1 1/3 lb Rockfish fillets or other -thick firm flesh fish -Approximately 3/4 Inch thick 1 1/2 c Sliced mushrooms 4 Green onions, cut into 1 -inch lengths 1 1/2 c 1 inch pieces asparagus (or -green beans or snow peas) 1 1/2 c Sliced carrots Sauce: 2 tb Low-salt soy sauce 1 tb Oriental sesame oil 3/4 ts Grated fresh ginger 3 tb Unseasoned rice vinegar 6 tb Orange juice 3/4 ts Grated fresh orange rind Combine all sauce ingredients and let sit for 30 minutes to blend flavors. Rinse fish with cold water. Arrange on a vegetable steamer tray. Place tray over 1 1/2 inch boiling water; cover and steam for 1-2 minutes. Top with vegetables and steam additional 5 minutes, or until fish flakes easily and vegetables are crisp tender. Pour sauce over individual portions just before serving. NOTE: Cod, Sea Bass, Tilapia, or Bay Scallops may be substituted for Rockfish. Per serving: 266 Calories, 39 g Protein, 14 g Carbohydrates, 1 g Saturated Fat, 2 g Monounsaturated Fat, 2 g Polyunsaturated Fat, .9 g Omega-3 Fat, 63 mg Cholesterol, 315 mg Sodium. SOURCE: * Simply Seafood, Spring 1992 SHARED BY: Jim Bodle 4/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Steamed Lotus Buns Categories: Chinese, Appetizers Servings: 24 Stephen Ceideburg 1 Envelope active dry yeast 6 tb Sugar 1/4 c Warm water (100 degrees F. -to 110 degrees F.) 3 1/2 c All-purpose flour, + more -for kneading 1 c Warm milk (100 degrees F. to -110 degrees F.) 2 ts Baking powder Asian sesame oil or -vegetable oil Put yeast and 1 tablespoon of the sugar into a bowl. Pour in warm water, stir, and let mixture stand 5 minutes to dissolve. It should foam and bubble. If it does not, discard and use a fresh package of yeast. Put flour and remaining sugar in a food processor fitted with the metal blade. Turn machine on for 2 seconds to mix ingredients. Combine yeast mixture with warm milk and, while the machine is running, pour milk down the feed tube in a steady stream. Process until dough forms a rough ball. If the ball is sticky, add flour, 1 teaspoon at a time, and process a few seconds longer until dough pulls away from sides of bowl. Remove dough to a lightly floured board. Knead, dusting with flour until dough is smooth and elastic, about 2 minutes. Form dough into a ball and put it into a large, lightly oiled. mixing bowl. Cover and set in a warm spot. Let rise until it doubles in size, about 1 hour. Punch down dough and turn out on a lightly floured surface. Flatten, then put the baking powder in the center. Fold over edges and knead until baking powder is thoroughly incorporated. Invert, mixing bowl over the dough; let rest 10 minutes. Divide dough in half. Cover one half, and roll the other half into 12-inch-long roll; cut into 12 pieces. Remove 1 piece and cover rest. Roll the piece into a flat 3 1/2 inch circle. Lightly brush one with oil; fold over to form a half moon. With the back of a knife score the half-moons crosswise at 1/4-inch intervals. Then with a chopstick, make an indentation in the middle of the rounded edge while the thumb and forefinger pinch the middle of straight edge to form a notch and form a leaf. Set on a 3-inch square of parchment paper and place in a steaming basket. (You will need 2 baskets, or you'll need to steam 2 separate batches.) Repeat with remaining dough; leave space between buns in the basket. Let rise for 30 minutes, or until buns almost double in size, then steam over boiling water for 15 minutes. When done, let cool for a minute before serving. Makes 24 buns. PER BUN: 90 calories, 2 g protein, 18 g carbohydrate, 1 g fat, (0 g saturated), 1 mg cholesterol, 33 mg sodium, 0 g fiber. Joyce Jue writing in the San Francisco Chronicle, 11/25/91. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Tacos Categories: Chinese, Appetizers Servings: 50 1 lb Minced cooked Pork -OR- Chicken or Beef 1/2 c Minced celery 1/4 c Minced onion 2 tb Dried Oriental mushrooms -(soaked, minced) 1 ds White pepper 1 tb Light soy sauce 1/2 tb Curry powder (or more) 3/4 lb Won ton wrappers Oil; for deep frying Combine pork, celery, onion, mushrooms, white pepper, soy sauce and curry powder and mix well. Place 1 teaspoon filling just off center of each won ton wrapper. Fold wrapper over filling, forming rectangle. Pleat open edges and press to seal. Fry in deep oil heated to 375F until golden brown. (C) 1992 The Los Angeles Times MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Tuna Steaks on the Grill Categories: Chinese, Seafood Servings: 4 1 Tuna steak 1 ts Salt 1 ts Finely chopped ginger root 1/4 ts White pepper 1 ts Cornstarch 2 tb Salted black beans 4 Green onions with tops 2 ts Green chilies 1 tb Cornstarch 1 tb Water 1 ts Sugar 2 tb Peanut oil 1 tb Peanut oil 2 ts Finely minced garlic 1 c Chicken broth (or fish Stock) Spinach or red-leaf lettuce Leaves Pat fish dry w. paper towels. Mix salt, ginger & pepper. Coat both sides of fish with mixture and rub 1 tsp. cornstarch on both sides of fish. Cover & refrigerate 30 minutes. Place black beans in bowl and cover with warm water. Stir about 2 minutes. Remove and drain. Discard water. Partially pulverize beans. Chinese cooks use the back end of their cleaver handle. Cut 3 of green onions on diagonal into 1 inch pieces, remaining one into thin slices (strings). Remove seeds and membranes from chilies. Cut chilies into very thin slices. Mix 1 Tbs cornstarch, water and sugar. [If grilled fish is preferred, grill on charcoal about 4-5 minutes each side or 10 minutes per inch of thickness, not too close to coals - otherwise fry in wok] Heat wok until hot & add 2 Tbs oil, tilting to coat sides. Fry fish 2 minutes or until brown, turning once. Reduce heat to low, cover and simmer 10 minutes turning after 3 minutes. Uncover & remove from wok. Bring wok back up to very hot over high heat. Add 1 Tbs oil, tilt & coat. Add black beans, chilies, garlic & green onion pieces & stir fry all for 1 minute. Add broth/stock and heat to boiling. Stir in cornstarch/sugar water mixture, stir cooking until thickened. Add fish steaks turning to coat with sauce. Heat 2 minutes. Line platter with spinach/lettuce leaves, place fish on bed and garnish top with green onion slivers. Contributed to the echo by: Bill Birner MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Vegetable Stock Categories: Chinese, Soups Servings: 1 4 Dried shiitake mushrooms Hot water to cover 2 md Onions 2 lg Carrots, peeled 2 Celery stalks 1 Leek, washed well 1 tb Vegetable oil 4 Thin slices fresh ginger 2 Whole garlic cloves 1/4 ts Hot black peppercorns 1/4 ts Whole Szechwan peppercorns 1 tb Tamari 8 c Water Cover shiitake mushrooms & soak for 20 minutes. Coarsely chop the vegetables. In a soup pot, heat oil for a moment. Add the vegetables & the rest of the ingredients except the mushrooms, tamari & water. Stir-fry for 3 to 4 minutes. Add the remaining 3 ingredients. Bring to a boil, lower heat & simmer, covered for about an hour. Strain & cool to room temperature. Any stock not being used within 2 or 3 days, freeze. "Sundays at Moosewood Restaurant Cookbook" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese-Ginger-Meatball and Watercress Soup Categories: Chinese, Soups Servings: 6 8 oz Water chestnuts 1 lb Finely ground lean pork 4 1/2 ts Peeled and minced fresh -ginger Ground white pepper, to -taste 1 1/2 ts Soy sauce 2 1/8 ts Cornstarch Salt to taste Serve as the first course of a traditional Chinese dinner or alone as a light nutritious supper. MEATBALLS: Finely chop 12 of the water chestnuts. Reserve the remaining ones for garnish. Combine the pork, ginger, chopped water chestnuts, soy sauce, cornstarch, salt and pepper. Mix well and form into balls 3/4 inch in diameter. These may be made in advance and frozen. Be sure to thaw completely in refrigerator before poaching. SOUP: 5 cups Vegetable Stock 5 cups Chicken stock Salt Freshly ground black pepper 2 bunches watercress, chopped 3 green onions, finely chopped Bring the vegetable stock and chicken stock to a simmer in a large pot. Put a fourth of the meatballs in the broth and poach until they rise to the top. Remove and keep warm. Repeat with the remaining meatballs. About 20 minutes prior to serving, return stock to a boil and add the meatballs. Cook for 10 to 15 minutes (Note: Meatballs will be slightly pink in the center even after the second cooking.) Season with salt and black pepper to taste. Turn heat to medium low. Add the watercress and green onions. Cook, uncovered, for a few minutes until watercress is slightly wilted and bright green in color. Add the remaining water chestnuts and cook for 1 minute so that they remain crisp. Serve immediately. From California Heritage. Posted by Sylvia Mease. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese-Style Beef Categories: Chinese, Beef Servings: 6 1 1/4 lb Boneless top sirloin, -trimmed of fat 1/2 ts Ground ginger 1 ts Sugar 3 tb Soy sauce 2 ts Cornstarch 1 tb Vegetable oil 1 c Water 3/4 c Quick-cooking long-grain -rice 1 lb Fresh broccoli, trimmed, cut -into 1-inch pieces With a sharp knife, cut the steak diagonally across the grain into thin slices. In a medium bowl, mix together the ginger, sugar, soy sauce, and cornstarch. Add the meat strips and toss to mix well. Let stand for 5 to 10 minutes. In a 10-inch skillet, heat the oil over high heat until hot. Add the meat mixture. Cook, stirring, over high heat, until the meat loses its redness, 5 to 5 minutes. Remove to a plate. Add the water, rice, and broccoli to the skillet and heat to boiling. reduce the heat to medium-low, cover, and simmer for 5 to 6 minutes, or until the broccoli is tender. Return the meat to the skillet and heat to boiling, stirring often. Reduce the heat and simmer, stirring, for 1 minute. [THE EVENING SUN; October 31, 1990] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chirizu (Spicy Dipping Sauce for Sashimi) Categories: Japanese, Condiment Servings: 1 5 ts Sake 2 ea Spring Onions 3 tb Lemon juice 1/8 ts Hichimi Togarashi 4 oz Daikon 3 tb Japanese soy sauce 1 pn MSG Warm the sake in a small sucepan. Ignite with a match, off the heat, and shake tha pan gently until the flame dies out. Pour the sake into a dish and cool. Put the sake with the grated daikon, onions, soy sauce, lemon juice, MSG, and the 7 pepper spice into a mixing bowl. Mix well. To serve, place in small individual dishes and serve with sea bass, sea bream, or sashimi. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chiu Chow Lemon Chicken Categories: Chinese, Chicken Servings: 4 Karen Mintzias MMMMM-----------------------------CHICKEN---------------------------------- 8 Chicken breasts, boned and - skinned 1 c Slivered almonds 1 bn Chives 4 Garlic cloves; finely minced 1 tb Finely minced fresh ginger MMMMM------------------------------SAUCE----------------------------------- 2 ts Grated lemon peel, or: - finely minced lemon peel 1/2 c Lemon juice 6 tb Sugar 1/4 c Chicken broth 2 tb Light soy sauce 1/2 ts Salt MMMMM----------------------------TO FINISH--------------------------------- 2 tb Cornstarch 1/4 c Cooking oil Salt and pepper 1 c All-purpose flour 4 tb Unsalted butter ADVANCE PREPARATION: Dip each chicken breast in water and then gently flatten with a meat pounder or rolling pin until the breast increases in size by about one-third. Set aside. Toast the almonds in a 325 F oven until light golden, then set aside. Mince the chives and set aside. Combine the garlic and ginger and set aside. In a small bowl combine the sauce ingredients and mix well. LAST-MINUTE COOKING: Combine the cornstarch with an equal amount of cold water. Preheat the oven to warm. Place a small noncorrosive skillet or saucepan over medium heat. Add 1 tablespoon cooking oil and then garlic and ginger. Saute briefly, then add the sauce. Bring to a low boil and reduce the heat to simmer. Sprinkle the chicken on both sides with a little salt and pepper. Dust with flour, shaking off any excess. Place a 12-inch skillet over high heat. When hot, add the butter and remaining 3 tablespoons of oil. When the butter bubbles, pan-fry 3 or 4 chicken pieces at a time. Cook for about 1 minute on each side. The chicken is done when the meat turns color and feels firm to the touch (do not overcook). Transfer the chicken to a heated platter or dinner plates and keep warm in the oven while you cook the remaining chicken. Bring the sauce back to a low boil and stir in a little of the cornstarch mixture to lightly thicken it. Spoon the sauce over the chicken. Sprinkle the almonds and chives on top. Serve at once. Source: Chopstix - by Hugh Carpenter and Teri Sandison ISBN: 1-55670-133-0 Typing (mistakes and all) by: Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chop Suey Categories: Chinese, Pork Servings: 1 3 tb Cooking oil 1 1/2 lb Lean pork, cubed 1/2 lb Mushrooms, sliced 1 c Onions, sliced 2 c Celery, sliced 1 ts Salt 1/8 ts Pepper 1 ts Ginger 1 3/4 c Hot water, bouillon Or meat stock 3 tb Soy sauce 1 c Bean sprouts 3 tb Corn starch Heat cooking oil and add meat and mushrooms. Brown evenly. Add onions, celery, seasonings and water. Bring to boil, then simmer, cover, and cook for about 30 minutes until meat is tender. Add soy sauce, well drained bean sprouts and more seasoning. Bring to a boil. Thicken with corn starch which has been stirred into a smooth paste with one-half cup of water. Cook until thickened; then simmer for 10 more minutes. Serve on hot cooked rice and add canned chow mein noodles. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chop Suey Categories: Chinese, Pork Servings: 1 1 cn Chow mein noodles 1 cn Chow mein bean sprouts 1 1/2 lb Lean pork steak 2 c Celery 2 c Onions 1 ts Molasses 1 ts Sugar 2 c Water Soy sauce 2 c Minute Rice Cube meat and brown in skillet with salt and pepper in just enough grease to keep sticking. Cook over medium heat, stirring occasionally, until brown (about 1/2 hour). Add ben sprouts (undrained), celery (which has been cut crosswise about 1/2 inch thick), onions (cut in large pieces like the celery, and about 2 cups of water.) Add molasses, sugar and the soy sauce, a little at a time, until it's the color you want. Cover and cook slowly until meat is tender. Before serving, thicken the chop suey with cornstarch mixed in water (enough to give it body). Meanwhile, when meat is nearly done, prepare rice according to directions on the box. Serve chop suey over the rice and top with chow mein noodles which have been warmed in the oven. Hot, buttered, garlic French bread eaten with this meal adds a nice touch. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chow Mein Casserole Categories: Chinese, Ground beef Servings: 4 1 lb Ground Beef 3/4 c Celery, Chopped 3/4 c Onion, Chopped 1 1/4 c Boiling Water 1/2 c Uncooked Rice 1/2 ts Salt 1 Can Chicken And Rice Soup 4 oz Mushrooms 1 tb Brown Sugar 2 ts Soy Sauce 1 ts Butter Or Margarine 1 1/2 c Chow Mein Noodles Cook and stir ground beef, celery and onion until ground beef is light brown, then drain. Pour water on rice and add salt in greased 2qt casserole. Stir in ground beef, soup, mushrooms, sugar, soy sauce and margarine. Cover and cook in 350°F oven for 30 minutes; stir. Cook uncovered for 30 minutes longer. Stir in noodles, serve immediately. Note: Water chestnuts or bamboo shoots may be added if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chow Mein (Chicken) Categories: Chinese, Chicken Servings: 4 4 c Chicken broth 2 c Diced celery 1 c Diced onion 1 c Chopped cabbage (bok choy if -available) 2 tb Peanut oil 1 1/2 c Sliced fresh mushrooms 1 1/2 c Fresh bean sprouts 2 tb Dark molasses 1 tb Soy sauce 1 tb Butter 2 Eggs, beaten 4 To 5 Tbl cornstarch 1 lb Cooked, boned chicken, torn -into bite-size shreds 1 cn Chow mein noodles In a saucepan, bring the chicken broth to simmer. Add the celery, onion, and cabbage. Simmer, stiring occasionally, until the celery is soft. Heat the peanut oil in a large skillet or wok. Saute the mushrooms until they begin to soften. Add the bean sprouts; cook and stir until they are soft. Use a slotted spoon to place the celery, onion, and cabbage in the skillet. Add the molasses and soy sauce. Stir and cook, adding enough broth to keep it moist and loose. Melt the butter in a small pan over medium-high heat. Cook the eggs until firm, with minimal stirring. You want an "egg pancake". Remove the eggs from the pan, season to taste, and slice into thin strips. Dissolve the cornstarch in the remaining chicken broth. Stir into the vegetables in the wok, and stir as the mixture thickens. Add torn chicken and heat through. To serve, put a layer of chow mein noodles on each plate and heap with the chicken and vegetable mixture. Top with the shreds of eggs. [ Sun Plus, The Baltimore Sun; Aug 28, 1990 ] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chow Mein Categories: Chinese, Veal Servings: 6 1 lb Veal steak cut in 1/2 inch -squares 2 tb Butter/margarine 2 c Celery in 1/2 inch cubes 1 c Sliced onion 1 cn Tomato soup 1 tb Worcestershire sauce 1 ds Of tabasco sauce 1 ds Of paprika 1 ds Of pepper and salt 1 ts Celery salt 1 tb Brown sugar or chinese sweet -sauce 1 cn (16-oz) bean sprouts or chow -mein vegetables Chow mein noodles Brown veal in butter, put in celery and onions and when golden, add soup, worcestershire sauce, tabasco, paprika, pepper, salt, celery salt, and brown sugar. Place in casserole and bake in 350 degree oven for 1 hour. Mix in bean sprouts and return to oven and heat through. Serve over heated chow mein noodles. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cilantro Miso Sauce Categories: Thai, Condiment Servings: 12 1/2 c Cilantro Leaves Juice Of One Lime 3 tb Miso, Light Colored 1 tb Oil, Olive 1/4 ts Pepper Black 1 tb Mirin Chop cilantro in a processor until well chopped. Add the lime juice, miso, olive oil, pepper and mirin. Process until smooth. Scrape down the sides as required. Makes about 1/2 cup. Will keep a short period if refrigerated. Serve with grilled beef, pork or fish; also over hearty salads. Substitute: Fresh coriander leaves for cilantro. Japanese soybean paste for Miso. Sweet rice wine for Mirin. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cilantro Pesto - Rahk Pahk Chee-Gratiem-Prik Thai Categories: Thai, Condiment Servings: 6 1 ts Whole White Or Black Peppercorns 2 tb Coarsely Chopped Fresh Cilantro Roots Or Leaves And Stems 2 tb Coarsely Chopped Garlic CILANTRO PESTO: Using a mortar and pestle or a spice grinder, crush or grind the peppercorns to a fine powder. Combine the pepper, cilantro roots and garlic; work the three ingredients into a fairly smooth paste in the mortar or in a small blender or food processor. If you use a blender or food processor, you may need to add a little vegetable oil or water to ease the grinding. Make about 1/4 cup. For an industrial strength batch use 1 tb peppercorns, 1/2 cup cilantro roots and 1/2 cup garlic. To store the pesto for later use, put in a glass jar, pour a little oil onto the surface to cover it and seal tightly. It will keep nicely for about 1 week in the refrigerator. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cinnamon-Spiced Tea Categories: Thai, Beverages Servings: 4 8 Chinese-Style Red Or Black -Tea Bags Or: 1/4 c Regular Black Tea 4 c Boiling Water Ground Cinnamon 1/2 c Sweetened Condensed Milk Place tea in a teapot; pour water over tea. Let steep for 5 minutes. Pour into 4 cups. To each serving, add a dash of ground cinnamon and about 2 tablespoons of condensed milk; stir to blend. Typed by Syd Bigger. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Classic Barbecued Spareribs Categories: Chinese, Pork, Hot Servings: 6 2 lb Spareribs, in one piece -(have the butcher trim the Fat and discard the -breastbone) 1/4 c Plum sauce MARINADE: 4 tb Chicken broth 1/4 c Soy sauce 3 tb Honey or corn syrup 3 tb Hoisin sauce 2 tb Wine vinegar 2 tb Dry sherry or Shaoshing wine 1 ts Sugar 2 Cloves (medium) garlic, -chopped fine 1/2 ts Cinnamon 1 pn Five spice powder Plum sauce Scallion, chopped Preheat the oven 10 375 degree F. Trim any excess fat from the ribs and place them in a long shallow dish. In a mixing bowl, combine the marinade ingredients; if you are using 5-spice powder, add it to the mixture by putting it through a tea strainer so it spreads out over the mixture. Mix well, and pour over the ribs and leave for 3 hours at room temperature or about 6 hours in the refrigerator. Baste the ribs every hours or so, turning them over. TO ROAST THE RIBS: Remove the ribs from the marinade. Add the 1/4 cup plum sauce to the marinade; reserve it for basting. Hook metal drapery hooks through both ends of each rack of ribs, at the top, and hang each one as if you were hanging a hammock, suspended from the bars of one of the oven racks. Set the oven rack in the highest position in the oven. On the floor of the oven or on another oven rack set at the lowest position in the oven, place a baking pan half filled with water, to collect drippings and prevent smoking. You may want to line the baking pan with aluminum foil before putting the water in, to make it easier to clean. Roast the spareribs for 45 minutes in the preheated oven. Then baste them with the reserved basting sauce, using a small pastry brush and carefully pulling out the oven rack to facilitate the basting process. Turn the oven up to 450 degrees F and roast for another 15 minutes. By this time the spareribs should be a rich golden brown with crisp edges. Baste again, then take them out of the oven. Place the ribs on a cutting board and remove the drapery hooks. Separate the individual ribs with a cleaver or sharp knife. Serve at room temperature, with dipping sauce. Makes 6 to 8 appetizer servings. NOTE: You will need about 12 drapery hooks. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Clay Pot Shrimp with Bean Thread Noodles Goong Ope Maw Din Categories: Thai, Seafood Servings: 6 8 oz Bean Thread Noodles 2 tb Vegetable Oil 1/4 c Cilantro Pesto (See Recipe) 1 tb Fresh Ginger, Finely Chopped 1 lb Shrimp, Peeled & Deveined 1/3 c Coarsely Chopped Green Onion 1/4 c Chicken Stock 2 tb Fish Sauce (Nam Pla) 1 tb Oyster Sauce 1 tb Chinese Rice Wine Or: Dry Sherry 1 ts Dark Soy Sauce 1 ts Asian Sesame Oil 1 ts Sugar 1/4 ts Salt Handful Of Cilantro Leaves MMMMM--------------------------CILANTRO PESTO------------------------------- 1 ts Whole White Or Black Peppercorns 2 tb Coarsely Chopped Fresh Cilantro Roots Or Leaves And Stems 2 tb Coarsely Chopped Garlic CILANTRO PESTO: Using a mortar and pestle or a spice grinder, crush or grind the peppercorns to a fine powder. Combine the pepper, cilantro roots and garlic; work the three ingredients into a fairly smooth paste in the mortar or in a small blender or food processor. If you use a blender or food processor, you may need to add a little vegetable oil or water to ease the grinding. Make about 1/4 cup. For an industrial strength batch use 1 tb peppercorns, 1/2 cup cilantro roots and 1/2 cup garlic. To store the pesto for later use, put in a glass jar, pour a little oil onto the surface to cover it and seal tightly. It will keep nicely for about 1 week in the refrigerator. CLAY POT SHRIMP: Place the noodles in a large bowl and add warm water to cover. Soak the noodles until they become limp and white, about 15 minutes. Drain and set aside. You should have about 5 cups softened noodles. In a large clay pot or flameproof, heavy-bottomed casserole, heat the oil over medium heat until hot, about 1 minute. Add the pesto and stir-fry until fragrant, about 1 minute, adding a little more oil if it sticks or burns. Add the ginger and shrimp and stir-fry for 1 minute. Toss in the green onion, turning the mixture once more. Transfer the shrimp to a plate and set aside while you prepare the noodles and sauce. In a small bowl, combine the chicken stock, fish sauce (Nam Pla), oyster sauce, rice wine, soy sauce, sesame oil, sugar and salt; stir to mix well. Place the soaked noodles in the clay pot in which you cooked the shrimp mixture. Scrape the shrimp mixture over the noodles and pour in the chicken stock mixture. Toss the noodles and shrimp a little to combine them with the sauce, then cover the pot tightly. Place the clay pot over medium heat and cook until the noodles are soft and clear and the shrimp is done, about 10 minutes. Sprinkle with the cilantro leaves and serve at once. From: Real Thai, The Best Of Thailand's Regional Cooking by Nancie McDermott, 1992 Chronicle Books ISBN 0-8118-0017-2. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Clear Fish Soup Categories: Chinese, Seafood, Soups Servings: 4 1/2 lb White fish fillets, fresh or -frozen 4 c Superior chicken broth -(clear) 1 tb Medium sherry 8 sl Winter bamboo shoots 1 bn Fresh spinach 1 ts Salt 1 tb Cooked peanut oil Preparation: Heat chicken broth. Cut fish fillets into 1" by 2" pieces. Cut off root ends of spinach & thoroughly wash. Slice bamboo shoots into paper-thin strips; add to stock as it is heating. Using wire strainer, blanch fish pieces in boiling water for 15 seconds, reserve. Add salt to water. Blanch spinach for 10 seconds, drain & reserve. When stock reaches rapid simmer (don't let it boil), add fish,spinach & sherry. Cook for 3 minutes. Heat peanut oil in ladle over flame. Mix oil into soup, transfer to serving bowl, & serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Clear Japanese Soup Categories: Japanese, Soups Servings: 6 1 1/2 qt Chicken Broth 1/3 c Dry Sherry 4 1/2 ts Soy Sauce 1 Thinly Sliced Lemon MMMMM----------------------------GARNISHES--------------------------------- 6 Sliced Fresh Mushrooms 2 Green Onions And Tops -Sliced Diagonally 1 Very Thinly Sliced Carrot Bring broth to simmer in large saucepan. Add sherry and soy sauce; simmer 2 to 3 minutes. Ladle soup into small bowls; float a lemon slice in each bowl. Arrange garnishes on tray and add to soup as desired. Typed by Syd Bigger. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Clear Spinach Soup (Korean Malgun Sigumchi Kuk) Categories: Korean, Soups Servings: 4 1/2 lb Fresh spinach 1 Scallion 1 Clove garlic 4 c Water 1/2 lb Ground beef 1 ts Soy sauce 1 tb Salt Dash pepper 1. Wash the spinach thoroughly and trim off the thick stems. Chop the scallion. Mince the garlic. 2. Bring the water to a boil. Add the meat and bring to a second boil. Skim off the froth. Add the spinach, scallion, garlic, soy sauce, salt and pepper. Lower the flame and simmer for 10 minutes. Serve immediately. From: The Korean Cookbook, By Judy Hyun. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Coconut Curry Soup Explosion Categories: Thai, Soups Servings: 4 1/4 lb Soba noodles -OR- dried thin spaghetti 2 ts Coconut milk 2 c Chicken broth 1 Lemongrass stalk (no leaves) - cut into 1-inch lengths 4 sl Fresh galangal (thin slices) -OR ginger 3 tb Fish sauce 1 tb Curry powder (or more) 2 ts Grated lime peel -(or finely minced) 2 tb Lime juice 4 Hot red chilies - seeded and slivered; -OR- 2 ts -Chinese chili sauce 4 Chicken breast halves -(skinless and boneless) 1 tb Oriental sesame oil 8 Button mushrooms Salt; to taste Cilantro sprigs, for garnish ADVANCE PREPARATION: Bring 5 quarts of water to a rapid boil. Add the noodles and cook until just tender in the center, about 5 minutes. Immediately drain, rinse with cold water, and drain again. Mix in the cooking oil and set aside. In a 3-quart saucepan, combine the coconut milk, broth, lemongrass, galangal or ginger, fish sauce, curry powder, lime peel and juice, and chilies or chili sauce. Set aside. Cut the chicken into very thin bite-size pieces, then mix with the sesame oil. Thinly slice the mushrooms and set aside. LAST-MINUTE COOKING: Bring the soup to a simmer and cook over low heat for 20 minutes. Add the chicken and stir gently with a spoon to separate the pieces. Then add the mushrooms, noodles and salt. Turn into a soup tureen or individual bowls and garnish with cilantro sprigs. Serve at once. Serves: 4 as an entree, or 6 to 8 as the soup course. Source: Chopstix - by Hugh Carpenter and Teri Sandison ISBN: 1-55670-133-0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Coconut Fish Roe Sambal (Sambal Kelapa Dengan Telur Terubuk) Categories: Indonesian, Condiment Servings: 6 Stephen Ceideburg 1 c Desiccated or freshly grated -coconut 1 oz Fish roe, chopped 1/4 ts Turmeric 2 ts Ground chilli 1 Lemon, juice only 2 oz Hot water to moisten coconut 1 Onion, grated 1 One-inch piece ginger, -scraped and grated Salt, to taste Mix everything together in a saucepan. Cook on low heat for 20 minutes with the lid on. Stir occasionally to prevent it from burning. From "Dishes From Indonesia", Yohanni Johns, Thomas Nelson Ltd., Sydney, 1971. SBN 17 001929 2 [It says "SBN", not "ISBN" in the book. S.C.] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Coconut Milk Categories: Indonesian, Malaysia, Indian Servings: 1 1 lg Coconut, grated 2 c To 2 1/2 cups boiling water Coconut Milk is Santen in Malaysia and Indonesia. Coconut Milk is Narial Ka Doodth in India. Best made from Fresh Coconuts. Grate the flesh of one Coconut into a bowl, pour on 2-2 1/2 c Boiling Water, then leave to stand 30 min. Squeeze The flesh and strain before using. This makes thick Coconut Milk, for a thinner milk reuse the pulp and mix the result with the thick milk, or use by itself for an even thinner Coconut Milk. I use an old T-shirt to squeeze the Coconut flesh and strain in one operation. Made from Dried Coconut Put 1 Cup unsweetened Dried Coconut into a blender. Pour in about 1 1/4 Cups boiling water and blend on high speed for a couple of minutes. Let cool for about fifteen minutes then squeeze the pulp and strain. Makes about 1 Cup milk. To make a thinner milk reuse the pulp. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Coconut Relish - Sambal Kelapa Categories: Indonesian, Condiment Servings: 6 Stephen Ceideburg 1/4 Fresh coconut 1 sl Terasi 1 Clove garlic 3 Cabe rawit * Salt 1 sm Piece of gula Jawa or: 2 ts Brown sugar 1 tb Tamarind water or: 1 Kaffir lime, juice only or: 1 Lime, juice only * This is the minimum amount of cabe rawit; if you like your sambal really hot, put in 6 or 8 cabe rawit instead of 3. But remember that cabe rawit is the hottest and fiercest of all the chilli family. This sambal is made from fresh coconut, and should be eaten on the same day. Separate the white flesh of the coconut from all trace of the brown outer skin, then grate it. Grill or fry the terasi, and then pound it, together with the garlic, cabs rawit and gula jawa into a paste. Add the tamarind water, or juice, season with salt, and mix the paste thoroughly with the grated coconut. Serve. From "Indonesian Food and Cookery", Sri Owen, Prospect Books, London, 1986." ISBN 0-907325-29-7. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Coconut Rice Noodles Categories: Thai, Pasta, Vegetarian Servings: 4 1/3 lb Dried rice noodles 2 ts Sesame oil 1/2 lb Firm tofu 1 1/4 c Vegetable stock 2 2/3 oz Creamed coconut 2 tb Soy sauce 1 sm Onion 2 lg Red chillies 3 Garlic cloves 3 1/2 oz Beansprouts 4 Spring onions 2 tb Fresh coriander Seasoning Preparation: Cut the tofu into 1-inch cubes. Crumble the creamed coconut. Grate the onion. Finely slice the chillies. Crush the garlic cloves. Thinly slice the spring onions. Chop the fresh coriander. 1. Pour boiling water over the noodles and leave for one minute then rinse wuth cold water and drain thoroughly. 2. Heat the oil in a large frying pan and fry the tofu cubes until lightly golden on all sides. 3. Heat the vegetable stock in a medium pan, then add the creamed coconut, soy sauce, onion, chillies and garlic and simmer for 5 minutes. 4. Add the cooked noodles, beansprouts, spring onion slices and fried tofu and cook for a further 3 minutes. Season to taste, add the coriander and serve. 445 cal per serving 12g protein 35g carbohydrate 29g fat 6g saturated fat (medium)_ no added sugar 4g fibre (medium) 0.78g salt (medium) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cod in Spicy Sauce Categories: Chinese, Seafood Servings: 4 4 Fillets of fresh cod * 1 Egg white 2 tb Cornstarch 2 c Oil for frying 1 Clove garlic 1/2 Leek 7 Chives or scallions 1 Bean curd 2 tb Peanut oil 4 oz Ground beef 2 tb Soy sauce 2 c Stock 2 tb Rice wine 1 tb Cornstarch mixed w/ 2 tb H2O 1/2 ts Chili powder 2 ts Sesame oil * or well soaked Salt Cod. Cut cod diagonally in 4 pieces. Agitate the egg white and press between the fingers so that they jellylike part and the liquid part blend evenly. Dip fish in the egg white and then coat with cornstarch. Fry lightly in oil at 300F. chop garlic and leek finely. chop the chives into 1 inch lengths. Remove excess moisture from the bean curd by cutting the cake in half horizontally, then in 8 squares and wrap in clean dry cloth. Heat the wok. Add peanut oil and stir fry the meat until well cooked. Add 1 tb soy sauce. stir and pour in heated stock. Add fried cod followed by rice wine and remaining soy sauce. Cook 5 - 6 minutes. Add bean curd, cook 3 - 4 minutes. Stir in cornstarch mixture to thicken (the bean curd will break up if you mix too vigorously). Add chili powder, chives, a few drops of sesame oil. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cold Cucumber Soup - Naing Kuk * Categories: Korean, Soups Servings: 4 2 md Cucumbers 2 tb Light Soy Sauce 1 1/2 tb White Vinegar 1 tb Chopped Green Onions 1/2 ts Sugar 1/2 ts Chili Powder 1 1/2 ts Sesame Oil 5 c Chicken Stock 2 ts White Sesame Seeds Peel the cucumbers and slice very thinly. Place in a dish and add the soy sauce, vinegar, green onions, sugar, chili powder and sesame oil. Set aside for 1 hour, then add the chicken stock. Toast the sesame seeds in a small pan over medium heat until they turn golden and begin to pop, then grind finely. Transfer the soup to a tureen and sprinkle on the sesame seeds. Serve at room temperature or slightly chilled. From Asia The Beautiful Cookbook. Typed by Syd Bigger. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cold Cucumbers with Garlic (Leng Qing Gua) Categories: Chinese, Salads Servings: 4 1 lb Cucumbers 2 ts Salt 2 ts Sugar 1 tb White rice vinegar 1 1/2 tb Peanut oil 1 tb Coarsely chopped garlic SLICE THE CUCUMBERS in half lengthways. Using a spoon, remove the seeds. Cut the cucumber halves into 3-by-1/2-inch pieces. Combine the cucumber pieces with salt and allow to sit in a colander set inside a bowl for 10 minutes. Rinse them in cold water, blot them dry and toss with the sugar and vinegar. Heat a wok or large frying pan until it is hot and add the oil and garlic. Stir-fry for 15 seconds until it is lightly brown. Mix with the cucumbers and serve. KEN HOM PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cold Lemon Chicken with "Fragrant Green" Categories: Chinese, Chicken, Appetizers Servings: 8 1 md Onion 1 lb (whole) chicken beast 6 Celery leaves 4 tb Chinese lemon sauce 1 1/2 tb Dark soy sauce Lettuce leaves 4 tb Cilantro leaves and stem, Finely chopped 1 Lemon's juice In a saucepan, put the onion, chicken breast, and celery leaves with just enough water to cover. Bring to a slow boil; cover and simmer over medium heat for 10 minutes. Remove from the heat and allow the chicken to cool in the liquid. When it is cool, skin and boned the chicken and slice it. Marinate the chicken slices and a mixture of lemon sauce and soy sauce for 45 minutes. On a serving dish, arrange the chicken slices on a bed of lettuce leaves; sprinkle with the chopped cilantro. Sprinkle the lemon juice over the chicken slices. Your guests can put some of the sliced chicken in the middle of a lettuce leaf and roll it up like an egg roll before eating. Makes 8 to 10 appetizer servings. NOTE: Cilantro, also called Chinese parsley, fresh coriander, and "fragrant green," gives the Szechwan dish its distinctive flavor. Verdi Recipe: "Chinese Appetizers" by Verdi Published by Irene Chalmers Cookbooks, 1981 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cold Noodles Categories: Chinese, Pasta Servings: 2 2 Bean curd; shredded 1/4 lb Bean sprouts 1 Carrot; shredded 1 Cucumber; shredded 3 Pieces of celery; shredded 1 lb Fresh noodles 1 tb Oil MMMMM------------------------------SAUCE----------------------------------- 3 tb Sesame paste 6 tb Soy sauce 1 tb Vinegar 1 pn Ginger root 1 ts Chili sauce 1 tb Sesame oil 2 tb Water 1 tb Crushed peanuts 1 pn Parsley Put noodles into boiling water and cook until water boils again. (Oriental Noodles for eating cold might be subst. for fresh noodles) Then add 1/2 cup cold water and cook until noodles are tender. Remove noodles and flush with cold running water for 1 minute, then drain. Add 1 tablespoon oil into noodle. Boil bean sprouts, shredded carrots, and shredded celery briefly and then chill. Combine with noodles. Mix Sauce ingredients thoroughly and pour over the top of the noodles, sprinkle with crushed peanuts and parsley. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cold Shredded Vegetables with Chicken Categories: Chinese, Chicken Servings: 6 2 lg Leeks 3 Green onions 2 sm Zucchini 2 sm Carrots 2 Long "seedless type" -cucumbers 1 Long white radish 2 Wood ear black fungus 1 Egg 1 tb Peanut oil 1/2 c Cooked chicken meat 2 md Tomatoes SAUCE: 1 ts Juice of ginger root 1 ts Dry mustard 2 ts Sugar 1 1/2 tb Thin soy sauce 1 1/2 tb Sesame oil 1 1/2 ts Chinkiang vinegar 1 tb Freshly squeezed tomato -juice Prepare Dressing: In mixing bowl, mix mustard & sugar; gradually add thin soy sauce, blend to avoid lumping. Squeeze some peeled ginger root through a garlic press to extract juice. Squeeze juice from tomato. Add other sauce ingredients; stir well and set aside. Prepare salad: Wash, then soak, wood ear fungus in 3 cups warm water for 1 hour. Beat egg; fry very thin omelet in large skillet greased with peanut oil. Fry both sides gently. Set aside to cool. Trim leeks, green onions, zucchini, carrots & white radish. Cut ends off cucumber, but don`t peel. Peel carrots & radish. Shred vegetables with shredder or cleaver. Wash tomatoes & cut each into eighths. Shred chicken with fingers. Thinly slice omelet into strips. Pour boiling water over fungus & drain. Cut out hard center & cut floppy ears into thin strips. Finish: Layer shredded vegetables in center of serving plate, mounding slightly as you build layers of cucumber, carrot, chicken, fungus, zucchini, egg, leeks, radish, green onion & so on, ending with cucumber. Arrange tomato wedge around outer edge. Working from center of vegetable mound, arrange egg strips like spokes of a wheel. Add dressing and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cold Sichuan Noodles Categories: Chinese, Pasta, Vegetarian Servings: 2 Karen Mintzias 1 lb Chinese egg noodles 2 tb Peanut oil 2 tb Finely chopped scallions 1 tb Finely chopped garlic 1 tb Yellow bean sauce 2 ts Chili bean sauce 2 ts Finely chopped ginger 1 tb Rice wine or dry sherry 2 tb Dark soy sauce 2 tb Sesame oil MMMMM-----------------------------GARNISH---------------------------------- Fresh coriander leaves If using the dried noodles, cook them according to package instructions or else boil them for 4 to 5 minutes. Cool in cold water until required. If using the fresh noodles, boil them for 3 to 5 minutes, then immerse in cold water. Heat a wok or large frying-pan and add the oil. When hot, add the scallions, garlic, yellow bean sauce, chili bean sauce, and ginger and stir-fry for 2 minutes. Allow the mixture to cool thoroughly. Drain the noodles and combine them with the cool seasonings, soy sauce, and sesame oil. Garnish with the coriander and serve within 3 hours. Source: Asian Vegetarian Feast - by Ken Hom William Morrow and Company - New York ISBN: 0-688-07753-6 Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cold Spiced Shrimp Categories: Chinese, Seafood Servings: 3 1/2 lb Medium-size raw shrimp 1 tb Dry sherry 1 tb Minced fresh ginger 1 ts Salt 4 Whole green onions, finely -chopped 1 ts Szechwan peppercorns 1 1/2 c Water (more or less) Wash unshelled shrimp, then place in a small pan. Add ginger, onion, sherry, salt and peppercorns. Barely cover with water. Bring to simmer, then cover and cook just until shrimp turn pink (about 3 to 4 minutes). Chill shrimp in stock, then shell and devein. Return to stock, cover and chill. Drain stock before serving. Makes 3 servings MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cold Spicy Noodles Categories: Chinese, Pasta Servings: 4 1 lb Dried or fresh egg noodles 2 tb Sesame oil, divided 3 tb Tahini or peanut butter 2 ts Chili powder 1 1/2 tb Finely chopped garlic 2 ts Chili oil 2 tb Light soy sauce 1 tb Dark soy sauce 1 tb Chili bean sauce 2 ts Finely chopped fresh ginger 1 ts Salt 2 ts Sugar 3 tb Finely chopped scallions Cook noodles in large pot of boiling water according to directions. When al dente, drain and plunge into cold water until ready to use. Drain then toss with 1 Tb of the sesame oil to make sure none of the noodles stick together. In a bowl or blender, mix the remaining 1 Tb sesame oil with the tahini, chili powder, garlic, chili oil, soy sauces, chili bean sauce, ginger, salt, and sugar (This can be done in advance and kept refrigerated until ready to use) To serve, arrange the noodles on a platter or in a large bowl. Pour the sauce over the top and sprinkle on the scallions. Toss well. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cold Sweet and Sour Soup Categories: Chinese, Soups, Appetizers, Vegetarian Servings: 6 3 oz Olive oil 7 oz Onion, chopped 10 1/2 oz Cabbage, chopped 10 1/2 oz Tomatoes, chopped 1 pt Water 3 1/4 oz Lemon juice 4 tb Honey 3 1/4 oz Orange juice 1 oz Tofu balls Heat oil & saute onions till translucent. Add cabbage & saute 5 minutes more. Add tomatoes, water, lemon juice, honey & simmer for 15 to 20 minutes. Season with salt & pepper & remove from heat. Pour soup into food processor & puree to a smooth consistency. Refrigerate for 6 to 8 hours. Before serving, blend soup with orange juice. Place tofu balls in a dish & pour soup over the top. Garnish with julienned cabbage & chervil leaves. "Vegetarian Times Cookbook" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Colonial Goose (Nz) Categories: New zealand, Lamb Servings: 4 2 c Breadcrumbs 1 Onion 1 ts Salt 1/2 ts Pepper 1 tb Parsley 1 ts Sage 1 ts Thyme 2 tb Butter 1 Egg Leg of Mutton 1. Parboil the onion and chop finely. Chop the parsley. Beat the egg. 2. Melt the butter and mix all the ingredients with it adding the beaten egg finally to bind the mixture together. 3. Remove the bone from the leg of mutton and stuff the mixture in the cavity. 4. Put the joint into a roasting dish with drippings and a little flour. 5. First cook for 10 minutes at 400 degrees then reduce the heat and allow to cook more slowly. Add twenty minutes of cooking time for every pound of meat. Serves 4 SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd, PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY: Jim Bodle 5/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Company Beef Oriental Categories: Chinese, Ground beef Servings: 6 1 1/2 lb Lean Ground Beef 1 md Onion, Sliced 1 Clove Garlic, Minced 1/4 c Soy Sauce 1 ts Beef Bouillon, Instant 3/4 c Water 6 oz Frozen Chinese Pea Pods 5 oz Water Chestnuts * 5 oz Bamboo Shoots, Drained 11 oz Mandarin Orange Segments ** 2 tb Cornstarch 1 tb Molasses * Use 1 5-oz can of water chestnuts that have been drained and sliced. ** Drain the can of orange segments, but reserve the syrup. ~------------------------------------------------------------------------- Cook and stir the meat, onion and garlic in a large skillet until the meat is brown. Drain off the excess fat. Mix the soy sauce, cornstarch, and molasses and stir this mixture into the meat mixture. Stir in the bouillon, water, pea pods, water chestnuts, bamboo shoots and reserved mandarin orange syrup and heat to boiling. Reduce the heat and simmer, covered, for about 10 minutes, stirring occasionally. Stir in the orange segments, recover and heat for about 2 minutes. Serve over cooked rice with additional soy sauce. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Congee - Rice Gruel Categories: Chinese, Rice Servings: 6 1 c Long grain rice 3 qt Stock [I used chicken stock. -S.C.] 2 tb Minced Chinese preserved -turnip 1 sl Ginger root, minced 1 Piece tangerine peel, soaked -to soften and minced Salt Garnish of: Chopped green onion Chopped coriander Slivered preserved ginger Sliced tea melon In all my years of eating and cooking Chinese food, I'd never tried Congee (rice gruel) before yesterday. It just seemed so *bland* that I thought it couldn't possibly be all that interesting. I was WRONG! The recipe below gives a subtle but hearty "soup" which can be garnished in a virtually infinite number of ways according to personal taste. I found that I like just the basic stuff, unembellished the best. I substituted half a cup of long grain rice and half a cup of glutinous rice for the long grain rice and it worked very well. The preserved turnip seems to be used mostly for its salt content. I found it unnecessary to add any more salt to the congee. The tangerine peel gives a very subtle, nice hint of exotic perfume to the dish. The pot I made set up almost like a pea soup when it cooled. Good stuff! Ridiculously easy too... Congee (Jook) Combine rice, stock, preserved turnip, ginger and tangerine peel in a large soup pot and bring to a boil. Lower heat and simmer, uncovered approximately 1-1 1/2 hours or until the rice is thoroughly broken up. Stir occasionally to prevent soup from sticking and add boiling water if necessary. When done, soup should be thick and creamy. Add salt to taste and garnish with any or all of the suggested garnishes. Variations: Just before serving, add cooked chicken, pork, ham or beef. Or with rice add diced forest mushrooms, soaked to soften or dried shrimp. From "The Regional Cooking of China" by Margaret Gin and Alfred E. Castle, 101 Productions, San Francisco, 1975. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cook Up an Oriental Hot Pot Categories: Chinese, Appetizers Servings: 4 1 lb Raw shrimp, peeled and -deveined 2 Chicken breasts, skinned, -boned, and sliced very -thin, across grain 1/2 lb Beef sirloin sliced very -thin, across grain 1/2 Head Chinese cabbage or 1 -lettuce heart, coarsely -cubed 1 c Cubed egg plant or 1 5-ounce -can (2/3 cup) water -chestnuts, Drained and thinly sliced 1 1/2 c Halved fresh mushrooms 4 c Small spinach leaves (stems -removed) 14 oz Cans (5 1/4 cups) chicken -broth 3 Chicken bouillon cubes 1 tb Mono sodium glutamate 1/2 tb Grated ginger root or 1/2 -teaspoon ground ginger Midnight supper, perhaps for New Year's Eve or after the show, can be exotic in a hurry. The foods are sliced ahead, the sauces made, then all stowed in the refrigerator. When guests are hungry, the hostess simply heats the broth and sets out the makings. Genghis Khan hot pot is another name for this Chinese specialty. Or maybe you've seen it on restaurant menus as volcano soup. We show an honest-to-goodness Mongolian cooker with a charcoal chimney in the center, but any chafing dish or electric skillet will do as well. What's cooking. Everything on the tray is raw, of course--chunks of eggplant, crosscut strips of sirloin, halved mushrooms, thin slices of chicken breast, squares of Chinese cabbage, shucked shrimp. Fresh spinach to simmer along with the other foods is ready in the big red bowl. The broth is chicken bouillon that boasts a faint overtone of ginger. Individual bowls of fluffy rice are served at the same time as Hot Pot. The how-to. You pick out a few choice tidbits at a time and drop them from chopsticks, bamboo tongs, or fork into the lazily bubbling broth. In a few minutes, fish them out to dip into zesty sauces on your plate, like Peanut or Red Sauce, Chinese Mustard or Ginger Soy. Traditionalists poach eggs in the broth when it has taken on subtle flavor from the foods that have simmered in it. At the very last, the hostess may ladle the broth as a soup. It's delicious! Dessert? Skip it, or serve a fruit bowl and candied ginger with coffee or tea. Etiquette: Use one set of chopsticks for cooking and fishing out morsels from Hot Pot, use a second set for eating. If only one set is provided for each guest, simply reverse your chopsticks (large ends down) when you cook or help yourself to food. Oriental Hot Pot Chinese Mustard Ginger Soy Peanut Sauce Red Sauce Hot cooked rice Shortly before cooking time arrange the meats and vegetables on large tray or platter; use a bowl for spinach. Set out dunking sauces. Provide Bamboo tongs, chopsticks or long-handled forks as cooking tools for guests. Heat chicken broth in electric skillet or chafing dish (or use Mongolian cooker-- directions follow). Add bouillon cubes to hot broth and stir to dissolve; add mono sodium glutamate and ginger. Heat to simmering. For cooking have broth barely bubbling. Each Guest picks up desired foods with chopsticks or whatever, drops them into the bubbling broth. When his tidbits are cooked, he lifts them out and dips into the sauces on his plate. Serve with rice. Makes 4 servings. To use Mongolian cooker, fill chimney of cooker with charcoal and add charcoal starter. Pour cold chicken broth into cooker. Cover cooker, then light charcoal. When broth is hot, continue as above. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cooked Cucumber Salad - Oi Bok Kum Na Mool * Categories: Korean, Salads, Hot Servings: 4 1 lg Cucumber 1 1/4 ts Salt 1 1/2 tb Sesame Oil 2 tb Finely Chopped Green Onion 2 tb Light Soy Sauce 2 ts Chili Powder 1 1/2 ts Sugar 1 tb White Sesame Seeds, Toasted - And Ground Peel the cucumber and cut into wide strips, discarding seed core, then cut crosswise into sticks. Place in a colander and sprinkle with the salt. Set aside for 10 minutes to drain, then rinse and dry thoroughly. Heat the sesame oil in a pan and fry the cucumber with the chopped green onion over medium heat until it begins to soften. Add the soy sauce, chili powder and sugar and toss until the seasonings are evenly distributed. Transfer to a serving dish and sprinkle with the sesame seeds. Serve warm or slightly chilled. From Asia The Beautiful Cookbook. Typed by Syd Bigger. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cooking Duck, Chinese Style Categories: Chinese, Poultry Servings: 6 Stephen Ceideburg 1 ea Duck HANDY CHINESE TRICKS FOR COOKING A WHOLE DUCK Cooking a duck can be intimidating to home cooks. Unlike chicken, there's a layer of fat that can cause problems. When duck is simply roasted, it often cooks unevenly, leaving a lot of excess fat. In addition, much of the potentially delicious skin is discarded. Chinese cooks slove these problems by applying two or more cooking methods to melt away most of the fat while enchancing the flavor of the meat. As a bonus, this technique can produce duck skin that is succulently crisp. For example, a duck may be seasoned and hung overnight in a cool, airy place, then steamed, perhaps smoked, and finally fried to a golden brown. Or, a duck may be browned over high heat in a wok full of oil (which melts away some of the fat), drained, and finally simmered in a wine/soy/rock sugar sauce, which is reduced at the end of the cooking time to a syrupy glaze. Sometimes just the skin is stuffed with boned duck meat, which has been mixed with glutinous rice or barley, mushrooms, Chinese dates, lotus seeds and ham; then the whole thing is steamed. The famous Peking Duck, which many rank as one of the world's greatest dishes, begins by easing the skin away from the meat then pumping in air so the whole duck inflats like a balloon. The duck then is scalded in a honey-vinegar mixture and hung overnight to dry before being cooked. This dish is not a good choice for the home cook because the duck is best roasted suspended in a special clay-lined oven. The lacquered-looking ducks that hang in Chinese delicatessens, somethimes mistakenly thought to be Peking ducks, actually are Cantonese roast ducks. After basting the skins and hanging the ducks overnight, they are roasted to golden brown perfection -- a sauce of five-spices, star anise, wine and garlic simmering in their cavities. For not much more than the price of an uncooked duck, these, by the half or whole, make excellent take-out food. The method that follows for making Sichauan Crispy Skin Duck is typical of Chinese duck cookery. It requires a few steps over a couple of days, and two cooking procedures, but it's not difficult - although frying a whole duck in a wok full of oil may be a new experience. This is an article from the San Francisco Chronicle by Bruce Cost about the Chinese philosophy of cooking duck. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Corn Flower Soup Categories: Chinese, Soups Servings: 4 1 Pork Chop, Chopped Fine 1 sm Can White Cream Corn 1 c Water 1 Egg, Beaten 1 g Salt And Pepper To Taste Add a small amount of oil into saucepan and brown the chopped pork. Add the water and simmer 10-15 minutes. Add corn, salt and pepper and simmer 10 minutes longer. Remove from heat and gently stir in the beaten egg. Serve piping hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cornstarch Paste Categories: Chinese, Condiment Servings: 1 MMMMM-------------------------------THIN------------------------------------ 3 tb Cold water 1 tb Cornstarch MMMMM------------------------------THICK----------------------------------- 1 tb Cold water 1 ts Cornstarch Here's a way to make the cornstarch paste called for in many of our recipes. Our recipes call for cornstarch paste as the thickening agent without specifying the exact proportions of cornstarch and water. This recipe is offered as an approximate guide until you find what works best for you. Some cooks prefer the thin paste, some prefer thick. Thoroughly mix together cornstarch and cold water. Always stir mixture again just before using because the starch settles. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Crab Combination Soup Categories: Chinese, Seafood, Soups Servings: 6 1 oz Dried mushrooms Boiling water 6 oz Fresh or thawed frozen Crabmeat 4 oz Frozen sea scallops 1/2 c Drained whole or sliced Bamboo shoots (1/2 of 8 oz Can) 8 Green onions 1 ts Vegetable oil 1 Egg, slightly beaten 6 c Chicken broth 1/2 ts Grated pared fresh ginger Root 3 tb Cornstarch 6 tb Water 1 1/2 tb Rice wine (or dry sherry) 4 ts Soy sauce 2 Egg whites 1. Place mushrooms in bowl and cover with boiling water. Let stand 30 minutes. Drain. Remove and discard stems. Cut caps into thin slices. 2. Flake crabmeat. Rinse scallops with water, drain and cut into thin slices. Cut bamboo shoots into thing strips. Chop green onions. 3. Heat oil in small omelet or crepe pan. Add eggs and tilt pan so egg completely covers bottom. Cook over medium-high heat until egg is set. Loosen edges and turn omelet over to cook other side. Remove from pan, roll up and cut into thing strips. 4. Pour broth into 3-quart saucepan. Cook over high heat until broth boils. Stir in mushrooms, crabmeat, scallops, bamboo shoots, onions, sliced egg, ginger and pepper. Return soup to boil. 5. Combine cornstarch, 4 tablespoons of the water, the wine and soy sauce. Stir mixture into soup. Return soup to boil. 6. Beat egg whites and remaining 2 tablespoons water. Drizzle egg whites slowly into soup while stirring soup vigorously. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Crab Delights Stir Fry Categories: Chinese, Seafood Servings: 6 8 oz Crab delights flakes -or chunks 10 oz Frozen oriental style -vegetables with seasoning 1/8 ts Garlic powder 1/8 ts Ground ginger Soy sauce optional Combine crab delights, vegetables with seasoning, garlic and ginger. Heat according to directions on vegetables package. Stir and serve. Season with soy sauce, if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Crab Fried Rice - Khao Pad Poo * Categories: Thai, Rice, Hot Servings: 4 2 tb Oil 1 Chopped Garlic Clove 1 c Cooked Crabmeat 2 Beaten Eggs 3 c Cooked Rice 2 tb Maggi Seasoning 2 tb Fish Sauce (Nam Pla) 2 tb Sugar 1 Chopped Green Onion/Scallion MMMMM------------------------------SAUCE----------------------------------- 1/4 c Fish Sauce (Nam Pla) 5 Finely Chopped Green Thai - Peppers (Prik Kee Noo) MMMMM-----------------------------GARNISH---------------------------------- 1 Sliced Tomato 1/2 c Sliced Cucumber Cilantro/Coriander Leaves 4 Lemons, Cut In Wedges A delicious accompaniment for any dish. Vary the number of chili peppers in the sauce according to personal taste. ~------------------------------------------------------------------------- Heat a large skillet and add the oil. Stir-fry the garlic, crab and eggs together until the egg is cooked. Add the rice, Maggi seasoning, fish sauce and sugar. Continue to stir-fry until the mixture is hot. Add the green onion. Mix together the sauce ingredients. Remove the rice to a serving dish, decorate with the garnish, and serve with the sauce on the side. NOTE: Maggi seasoning is a sauce which is used in many Asian and Southeast Asian dishes, Maggi seasoning is found in Asian food stores. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Crab Meat Lion's Head - Shanghai Categories: Chinese, Pork, Seafood Servings: 1 3 ts Oil 1 lb Ground pork 6 oz Chopped cooked or canned - crab meat 2 Eggs 2 ts Sherry 1 ts Salt 1 tb Cornstarch Black pepper 2 Scallions 4 sl Minced ginger 1 tb Light soy sauce 1 lb Celery or chinese cabbage 1 tb Cornstarch mixed with 3 tb. - water Cut celery/or chinese cabbage into 2-inch segments. Mix ground pork, crab, eggs, sherry, salt, cornstarch, pepper, scallion, ginger and soy sauce into 5 large meatballs. Heat oil then fry meat balls until brown, approximately 8 minutes. Add broth and cover. Simmer for 15 minutes. Add celery or Chinese cabbage. When cabbage is done but crisp, add water cornstarch mixture to thicken. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Crab Rangoon Categories: Chinese, Seafood, Appetizers Servings: 8 MMMMM-----------------------------FILLING---------------------------------- 1/2 lb Crabmeat; drained, chopped 1/2 lb Cream cheese; room temp. 1/2 ts A-1 sauce 1/4 ts Garlic powder MMMMM-----------------------------WRAPPERS---------------------------------- 2 1/2 Dozen wonton wrappers 1 Egg yolk; well beaten Oil for deep frying Chinese mustard Red Sauce Taken from a restaurant recipe printed in Gourmet some years ago. Combine crabmeat with cream cheese and seasonings in a medium bowl and blend to a paste. Place heaping teaspoonful on each wonton. Moisten edges of wontons with egg yolk. Gather the four corners of the wontons together at the top and pinch the edges together to seal. Heat oil to 375 deg. Add wontons in batches and fry until golden brown; about 3 minutes. Remove with a slotted spoon and drain on paper towels. Serve hot with Chinese mustard and red sauce for dipping. FROM: MICHAEL KEAN MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Crabs with Ginger and Green Onions Categories: Chinese, Seafood Servings: 4 4 tb Peanut oil 2 lb Live, unshelled, crab - (cleaned) 2 tb Minced garlic 1 ts Minced fresh ginger root 4 tb Coarsely chopped scallions 2 tb Chinese rice wine or: - dry sherry 2 tb Light soy sauce 1/2 ts Dark soy sauce 1 pn Salt 1/4 c Chicken broth HEAT A WOK OVER A HIGH FLAME. Add the oil, and when it is hot, stir-fry the crab quickly until they turn red. Add the remaining ingredients. Continue stirring until the crab are cooked (about 3 minutes). KEN HOM PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Crackling Rice Vegetable Soup Categories: Chinese, Rice, Soups, Vegetarian Servings: 8 2 c Cooked rice 1 c Deep-frying oil 1 c Dried soybeans 8 Nami black mushrooms 1 md Onion, quartered 10 c Cold water 2 ts Thin soy 2 tb Sherry 1 ts Sesame oil 1/4 ts Salt 1 ts Sugar 1/4 ts MSG (opt) 1 Clove garlic 10 Fresh snowpeas 1 lg Carrot Rice Cakes: Work with cooked leftover rice that is slightly moist and sticky. If too dry, reheat with sprinkling of water until sticky. Spread rice in frying pan or pie tin, 1/2" thick. Pack rice into firm cake: this is important to make sure rice holds together. Place in oven on low heat, and dry to slightly brittle texture; break into pieces. Ten minutes before combining with soup, deep-fry rice pieces until lightly brown. Strain, place in soup tureen, and keep hot in oven. Avoid holding fried pieces more than 10 minutes, as they tend to acquire a rancid taste and become overly dry. Vegetarian Soup: Wash, then soak soybeans overnight in enough water to cover. Wash and soak Nami mushrooms in 1 cup warm water for 1 hour. When mushrooms are soft, separate caps from stems. In large soup pot, combine water, beans, mushrooms (and stems), onion and garlic. Bring to boil, lower heat, and simmer 2 hours. Strain and reserve stock until ready to finish. Save mushroom caps and 1/2 of beans for soup. To finish soup, thinly slice mushroom caps, combine with strained stock, cooked soybeans, soy sauce, sherry, sesame oil, salt and sugar. Peel carrot and make thin flower slices (or use flower cutter); add to soup. Bring soup to just under the boil. Add MSG and snowpeas. Cook for 2 minutes. To serve, seat your diners, place soup tureen of freshly fried, hot rice pieces on table and pour hot soup over them. If rice and soup are very hot, rice will sizzle and crackle to everyone's joy and amusement! Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Crawfish Risotto (Nz) Categories: New zealand, Seafood Servings: 4 1 1/2 c Crayfish meat (or lobster as -a substitute) 1 c Long rice (long grain) 4 oz Bacon 1 1/2 c White sauce 18 Oysters, beaded 1/2 ts Salt 2 tb Dry sherry 1/2 Doz Tomatoes, halved 3 Lemons, sliced Parsley 1. Cut the bacon up and fry. Keep hot in oven 2. Use a little of the bacon fat to fry the rice. Stir the rice as it is frying and fry until brown. 3. Add four cups of boiling water and the salt and cook the rice until it is tender. Drain away the water and keep the rice hot in the oven. 4. Make a white sauce and add the sherry. Then mix in the crayfish and oysters and add salt and pepper to taste. 5. Serve on a large plate with the crayfish in the middle and the tomato and lemon slices interspersed with parsley around the edge. Serves 4 SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd, PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY: Jim Bodle 5/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Creamy Mizutaki Sauce Categories: Japanese, Condiment Servings: 6 Stephen Ceideburg 1 Egg (see note) 1 tb Vinegar 1 c Salad oil 1/3 c Sour cream 2 tb Japanese soy sauce 2 tb Mirin or dry sherry 1/3 c Beef broth From the "Japanese Country Cookbook, " by Russ Rudsinski. Combine egg, vinegar and 1/4 cup of the oil in a blender. Process until creamy. Slowly add remaining oil at high speed until mixture resembles mayonnaise. Transfer to a bowl and add sour cream, soy sauce, main and broth. Place sauce in small individual dishes for each diner. Editor's note: According to studies, uncooked eggs may not be safe since, in rare instances, they may carry salmonella. If you are reluctant to eat raw egg, an egg substitute such as Egg Beaters may be used. PER SERVING: 370 calories, 2 g protein, 1 g carbohydrate, 40 g fat (7 g saturated), 41 mg cholesterol, 361 mg sodium, 0 g fiber. Karola Saekel writing in the San Francisco Chronicle, 7/14/93. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Crisp Beef Categories: Indonesian, Beef Servings: 6 1/2 lb Lean Beef Chuck or Round 1 Clove Garlic, chopped 1/2 ts Salt 1/4 ts Fresh Ground Black Pepper 1 tb Dark Brown Sugar 1/2 tb Molasses 2 tb Lime Juice 1/4 ts Ground Coriander 1 c Water 2 tb Peanut Oil Cut the meat in thin slices along the grain, not across it. Pound the slices until they almost fall apart. Put the meat and all the other ingredients except the Oil in a heavy saucepan. Bring to a boil over high heat, then reduce the heat to medium low and cook, stirring now and then, until the liquid has evaporated. Remove the meat and tear it into fine strips using two forks. Scrape the bottom of the pan to gather the residue, add the oil and set it over Medium heat. When the oil is hot add the meat shreds and fry, stirring, until they are crisp and dark brown. Drain on paper towels before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Crisp Beef in Chili Sauce Categories: Chinese, Beef Servings: 4 1 lb Beef steak MMMMM-----------------------------MARINADE---------------------------------- 1 tb Light soy sauce 2 ts Rice wine 1 ts Sesame oil 1/2 ts Salt 3 tb Cornstarch 1 tb All-purpose flour 2 c Peanut oil MMMMM------------------------------SAUCE----------------------------------- 1 1/2 tb Peanut oil 5 Dried chiles, halved 3 tb Garlic, finely sliced 1 ts Salt 3 tb Sugar 1/2 c Water 1 ts Cornstarch, mixed with 1 ts Water PLACE THE MEAT in the freezer for about 20 minutes, or until it is firm to the touch. Cut it into slices against the grain, then finely shred the slices. Combine the meat with the marinade and mix very well. Soak the dried chiles in warm water. When they are soft and pliable, cut them in half. Heat a wok or large skillet until it is hot. Add the 2 cups of oil and when it is very hot and almost smoking, deep-fry the beef in 2 batches. Remove with a slotted spoon and drain the meat in a colander. Heat a small saucepan and when it is hot, add the 1 1/2 tablespoons oil, garlic and chilies and stir-fry for 20 seconds. Then add the rest of the sauce ingredients and simmer for 2 minutes. Keep warm. Reheat the oil in the wok until it is very hot. Deep-fry the beef again until it is very crisp, about 1 minute. Remove the beef with a slotted spoon, drain on paper towels and place on a warm platter. Gently toss the beef with the sauce and serve immediately. Serves 4 as part of a Chinese meal, or 2 as a single dish. KEN HOM PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Crisp Chinese Pork Categories: Chinese, Pork Servings: 8 2 lb Boned pork butt or shoulder, -fat trimmed and cut into -2" chunks 2 Garlic cloves, minced - pressed 1 ts Anise seed 1/2 ts Ground cinnamon 1/2 ts Ground cloves 1/4 c Soy sauce 6 c Hot cooked rice Thinly sliced green onion Fresh cilantro sprigs Hoisin or Chinese plum sauce In a 4-5 quart pan on high heat, combine meat, garlic, anise seed, ground cinnamon, ground cloves, soy sauce, and 1 quart water. Bring to a boil; cover and simmer until meat is very tender when pierced, about 1 1/2 hours. Boil, uncovered, on high heat until sizzling, about 30 minutes; stir often. Drain off fat. With 2 forks, shred meat; put into a 9x13" pan. Bake in a 400'F. oven until pork begins to crisp, 15-20 minutes. Spoon over rice; add onion, cilantro, and hoisin to taste. Per serving: 313 calories; 20 grams protein; 12 grams fat; (4 grams saturated fat); 30 grams carbohydrates; 566 milligrams sodium; 66 milligrams cholesterol. Karin Andersen, Monarch Beach, California MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Crisp Coconut Sambal (Sambal Kelapa Kering) Categories: Indonesian, Condiment Servings: 6 Stephen Ceideburg 2 Onions, thinly sliced 2 Fresh red chillies, sliced -diagonally 2 tb Oil 1 oz Ground dried prawns 1/4 lb Desiccated coconut 1 Two-inch piece lemon grass, -sliced or: 1 ts Grated lemon rind Salt, to taste Stir-fry onions and chillies in hot oil until soft, then add ground diced prawns, coconut, sliced lemon grass (or lemon rind) and cook on low heat until golden brown, stirring all the time. Add salt to taste. This will keep in an airtight jar for a week. From "Dishes From Indonesia", Yohanni Johns, Thomas Nelson Ltd., Sydney, 1971. SBN 17 001929 2 [It says "SBN", not "ISBN" in the book. S.C.] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Crisp Fried Noodles and Chili Vegetables Categories: Chinese, Pasta, Vegetarian Servings: 2 1 3/4 oz Chinese vermicelli Oil 1/2 ts Oil 1 ts Grated fresh ginger 1/2 tb Chopped coriander 1/2 Garlic clove 1/2 Onion 1/2 Red pepper 1/2 Green pepper 1/2 lg Carrot 7 oz Baby corn 7 oz Straw mushrooms 1/4 c Soy sauce 1/8 c Malt vinegar 1 ts Brown sugar 1/4 c Coriander leaves 1/2 ts Preserved chopped chili Finely chop the coriander and chili. Dice the garlic clove. Cut the peppers and carrot into fine strips. Drain the mushrooms and corn. Cut the onion into thin wedges. 1. Deep fry the chinese vermicelli in hot oil. Drain on absorbent paper. Place on a large serving plate and keep warm. 2. Heat the teaspoon of oil in a large pan. Add the ginger, coriander and garlic and cook for 2 minutes. Add onion, red and green peppers and carrot. Stir fry for 3 minutes. 3. Add the corn, mushrooms soy sauce, vinegar, brown sugar and chilli. 4. Stir to combine and cook over a high heat for 3 minutes. 5. Spoon the vegetables over the noodles, pour over any remaining sauce. Garnish with the coriander leaves and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Crisp Roasted Pig's Head Categories: Chinese, Pork Servings: 6 1 Pig's head, cleaned and -tongue removed 1 ts 5-spice powder 2 tb Salt 1/2 c Mien see (ground brown bean -sauce) Or 1/2 c Oyster sauce 1/4 c Bourbon 1 c Honey, combined with 1 c Boiling water Remove any hair on head by singeing over and open flame or plucking. Scrub well (using a vegetable brush, if desired) and then sprinkle with salt, rubbing it into the skin. Rinse well with cool water; pat dry. Remove any excess fat. Place head in a colander in the sink and pour a kettleful of boiling water over. Let cool. Combine the 5-spice powder, salt, bean sauce and bourbon. Slash the meat on underside of head and rub half of the spice mixture into the meat. Rub the remaining spice mixture onto the skin. Place head upright on a rack in a large baking pan. Bake at 375 degrees for 1-1/2 hours. Lower heat to 325 degrees and continue cooking for an additional 2 hours, or until the meat is cooked through, basting the skin well every 30 minutes with the honey-water mixture. (Cooking time will depend on the size of the head.) If ears begin to brown too quickly during cooking period, wrap them with foil. When head is done, remove to platter and garnish with water- cress or coriander. Chop head into pieces and serve with sweet vegetable relish or plum sauce. [I'd definitely serve with spiced salt and Chinese mustard and minced green onions for dipping too.] From "Innards and Other Variety Meats". Jana Allen and Margret Gin. 101 Productions. San Francisco, 1974. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Crisp Sugared Walnuts Categories: Chinese, Appetizers, Chinese Servings: 4 4 c Water 2 c Walnuts 6 tb Sugar 1/4 ts Salt 1 tb Peanut or corn oil Traditionally, these crispy sweet walnuts are served as a "starter" appetizer to a Chinese banquet dinner to tease the palate before the first entree. They make wonderful snacks or a perfect cocktail food. PREHEAT OVEN TO 325F. Bring a pot of water to a full boil. Add walnuts, remove from heat and set aside for 3 minutes. Drain walnuts and pat dry. While nuts are hot, toss evenly with sugar and salt to coat. Add oil and mix thoroughly. Spread nuts in 1 layer on a foil-lined baking sheet. Allow the nuts to dry for an hour or until their surface is thoroughly dry. Bake, stirring occasionally, for 8 to 10 minutes or until golden brown. Remove and serve. Store in an airtight container. They will keep for several weeks. Makes 2 Cups JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Crisp-Fried Shallots - Hanh Kho Phi Categories: Vietnamese, Condiment Servings: 6 1/2 c Vegetable oil 1/2 c Thinly sliced shallots This is an important ingredient in his many dishes throughout this book. Use as specified in recipes. Heat the oil in a small saucepan until hot but not smoking, about 300 degrees F. Add the shallots and fry over moderate heat until crispy and golden brown, about 5 minutes. Do not overcook. Immediately remove the shallots with a slotted spoon and drain on paper towels. Reserve the oil for another use. Cooked this way, shallots can be stored in a tightly covered jar on the kitchen shelf for up to 1 month. Yield: about 1/3 cup. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Crispy Chicken Categories: Chinese, Poultry Servings: 4 3/4 lb Boneless chicken pieces 2 c Oil 2/3 c All-purpose flour MMMMM-----------------------------MARINADE---------------------------------- 1 ts Chili bean sauce, or: - chili powder 2 ts Rice wine or dry sherry 1 ts Light soy sauce 1 ts Dark soy sauce 2 ts Finely chopped ginger 1 tb Finely chopped scallions 1 ts Granulated sugar CUT THE CHICKEN INTO STRIPS 2-inches-by-1/2-inch long and put them in a large bowl. Blend the marinade ingredients together and pour the mixture over the chicken. Mix well to ensure an even distribution. Allow the chicken to marinate for 30-to-40 minutes at room temperature. Heat the oil in a deep-fat fryer or large wok until it is quite hot. Lightly sprinkle the chicken strips with the flour and deep-fry them for 8 minutes. Remove them and drain on paper towels. Serve at once. KEN HOM PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Crispy Mandarin Chicken Categories: Chinese, Chicken Servings: 4 1 Egg white 2 tb Cornstarch 2 tb Soy sauce 4 Chicken breast halves, -boneless, skinned, -cut into 3/4-inch pieces 1/2 c Biscuit mix 1/3 c Water 1 tb Sesame seeds Vegetable oil 1 cn Mandarin oranges (8-oz), -undrained 2 Carrots, medium, scraped and -thinly sliced 2 Green peppers, medium-size, Cut into 1/4-inch wide -strips 1/2 c Catsup 1/4 c Sugar 2 tb Cornstarch 2 tb Vinegar 1 ts Chicken-flavored bouillon -granules Hot cooked rice Combine egg white, 2 tablespoons cornstarch, and soy sauce in a large bowl; mix well. Add chicken, coating well; set aside. Combine biscuit mix, water, and sesame seeds; mix well. Add to chicken mixture, stirring to coat. Heat 3 to 4 inches of oil to 370 degrees; drop 4 to 5 pieces of chicken, one at a time, into hot oil. Fry chicken 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper towels; set aside. Drain oranges, reserving juice. Add enough water to juice to make 1 1/4 cups. Pour juice mixture into a skillet and bring to a boil; add carrots. Cover, reduce heat, and simmer 4 to 5 minutes or until crisp-tender. Add green pepper; cover and cook 1 minute. Combine catsup, sugar, cornstarch, vinegar, and bouillon granules, mixing well. Stir into vegetables, and bring to a boil. Add oranges and chicken; cook over medium heat until chicken is thoroughly heated. Serve over rice. Shared by: June Hoffman, 8/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Crispy String Beans Categories: Chinese, Vegetables Servings: 4 2 c Cooking oil 1 tb Cooking oil 3/4 lb String beans, trimmed And cleaned 1 tb Minced garlic 2 tb Minced pork 2 tb Soy sauce 1/2 tb Sherry 1/2 tb Sugar 4 tb Chicken broth 1/2 tb Sesame oil 1 tb Minced scallion 1. Heat 2 cups of the oil in a wok and add the beans. Fry for one minute or until soft. Drain. 2. In a saute pan, add the remaining oil and heat. Add the beans, soy sauce, sherry, sugar, and broth. Add the sesame oil and scallion, swirling to heat through. Serve. Our beans are extremely crisp, which makes all the difference. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Crispy Wontons Categories: Chinese, Pork, Appetizers Servings: 10 3/4 lb Ground Pork 8 Chopped Water Chestnuts 1/4 c Chopped Green Onions & Tops 1 tb Soy Sauce 1/2 ts Salt 1 ts Cornstarch 1/2 ts Grated Fresh Ginger Root 1 lb Wonton Skins Vegetable Oil For Frying Catsup Hot Mustard Sweet & Sour Sauce Combine pork, water chestnuts, green onions, soy sauce, salt, cornstarch and ginger in medium bowl; mix well. Place 1/2 teaspoon pork mixture in center of each wonton skin. Fold wonton skin over filling to form a triangle. Turn top of triangle down to meet fold. Turn over; moisten one corner with water. Overlap opposite corner over moistened corner; press firmly. Heat oil in wok or large saucepan over medium-high heat to 375°F. Deep fry wontons, a few at a time, 2 to 3 minutes, or until golden brown and crispy. Drain on paper towels. Serve warm with catsup and hot mustard or sweet & sour sauce, as desired. Typed by Syd Bigger. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Crossroads Curry Powder Categories: Chinese, Indian, Indonesian, Condiment Servings: 6 2 ts Tumeric, ground 2 ts Coriander Seeds 1 ts Black Peppercorns 12 Cloves, whole 1 1/2 ts Cumin Seeds 1 ts Cardamom Seeds 1 ts Cinnamon, ground 1 ts Fennel Seeds 1 1/2 ts Fenugreek 1/2 ts Ginger, ground 1/2 ts Cayenne Pepper Flakes 1 ts Chili Powder, ground Grind to a coarse powder in a coffee mill or blender, or follow ancient tradition by using mortar and pestle. From The Gazette, 91/04/10. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Crunchy Bean Sprouts with Beef Categories: Chinese, Beef Servings: 4 1/2 lb Flank steak 2 c Mung bean sprouts 1/2 md Yellow onion 1 tb Peanut oil 1/2 c Chicken stock 1 tb Dark soy sauce 1 tb Dry sherry Cornstarch paste 2 ts Salt 1 ts Szechwan peppercorns Sprouts are tasty, healthy, easy to grow at home and inexpensive. Preparation: Rinse bean sprouts; drain. Separate layers of onion and slice into thin strips to match sprouts. Cut steak into slices across the grain 1/4" wide by 2" long. Mix stock, soy sauce and sherry in a cup. Prepare Szechwan pepper/salt: heat dry wok to medium and add Szechwan peppercorns, stirring constantly until peppercorns exude a strong aroma; remove from heat. Crush peppercorns with salt, using rolling pin or blender. Sift to remove coarse pieces. Store in closed jar. Scalding: In large bowl, cover onions with boiling water; drain in 10 minutes. Add sprouts, cover both with boiling water; drain in 3 minutes. Sprinkle with about 1/2 tsp. Szechwan pepper/salt. Stir-fry: Add oil to hot wok. When oil starts to smoke, add steak, and stir-fry briskly for 1 minute or until meat loses pinkness. Push meat aside in wok; add stock mixture and bring to boil. Dribble in thin cornstarch paste until light gravy is formed. Mix with beef. Pour over sprouts and onions in a serving bowl. Serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Crushed Chillis - Sambal Ulek Categories: Indonesian, Condiment Servings: 6 Stephen Ceideburg 2 1/4 lb Red chillis 3 ts Salt The ulek-ulek is the implement you use to crush candlenuts, chillis, etcetera in a cobek. Sambal Ulek is made of chillis that have been crushed this way. This is a very basic sambal, which is useful to keep in quantity, so that you can use it for quite a lot of recipes which specify red chillis as one of the ingredients. As this sambal can be stored for at least 2 weeks in the refrigerator, it is worth while making quite a lot of it. But to crush the chillis in a cobek with the ulek-ulek is very laborious. A food processor is a great help here. Seed and chop the red chillis roughly, then put all these into a saucepan and half-fill the saucepan with boiling water. Boil the chillis for 8 minutes. Drain, and put them into the food processor, using the blade for mincing meat. Let the machine run for a minute or so. For Sambal Ulek you don't want the chilli paste to be too smooth. Put this sambal into a jar, stir in the salt, cover the jar tightly and keep in the refrigerator. From "Indonesian Food and Cookery", Sri Owen, Prospect Books, London, 1986." ISBN 0-907325-29-7. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cucumber and Sesame Seed Salad Categories: Cambodian, Salads Servings: 4 1 lg Cucumber 1/2 c Cider vinegar, or: White 1/2 c - Wine 1 tb Sesame seeds 1 tb Sesame oil 1 Onion, chopped finely 2 Garlic cloves, sliced finely 1 ts Tumeric 1 ts Sugar 2 ts Salt or to taste First peel the cucumber & cut into 2 inch pieces. Cut these again into lengthwise sticks. Now put them into a pan with the vinegar and salt; add a little water to cover, heat and simmer for a few minutes until the cucumber is slightly tender and transparent. Drain, keeping the liquid, and let cool. Set aside. Now toast the sesame seeds in a pan with a little oil until they begin to jump & turn golden. Then let them cool. After this, heat 1 Tbsp of the oil in a pan and cook the onion and the garlic without burning until they are golden brown. Remove them from the pan and let cool. Now pour the remaining oil, tumeric, sugar and half the drained vinegar liquid. Stir this over a gentle heat until the sugar is dissolved. Add the onion and garlic and heat them through. Arrange the cucumber pieces in a salad bowl and pour over the dressing. Mix well and then scatter the sesame seeds on top. Serve warm or cold. SERVES:4-6 SOURCE: _The New Internationalist Food Book_ by Troth Wells posted by Anne MacLellan MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cucumber Pachadi Categories: Indian, Condiment Servings: 6 Stephen Ceideburg 2 English cucumbers, peeled, -diced 1 1/2 ts Salt 1 tb Tamarind paste 2 Green chiles, finely chopped 1 tb Brown sugar 4 tb Chopped cilantro 1 tb Corn oil 1 ts Mustard seeds 1/2 ts Fenugreek seeds 2 Dried red chiles 1/4 ts Asafetida Mix cucumbers and salt in a colander and set aside for half an hour. Squeeze out as much liquid as possible from cucumbers and mix with tamarind, green chilies, sugar and cilantro. In a small saucepan or skillet, heat oil until hot. Lower heat and add mustard seeds, fenugreek, red chilies and asafetida. Cook, stirring, until mustard seeds crackle. Add to cucumber mixture. Serve cold. Courtesy, Sue Sista of "Sue's India Cuisine", San Jose and Mountain View. From the San Jose Mercury News, 6/9/93. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cucumber Relish Categories: Japanese, Condiment Servings: 6 Stephen Ceideburg 1 md Cucumber 2 ts Salt 2 tb Vinegar 1 tb Sugar From the "Japanese Country Cookbook, " by Russ Rudsinski. Peel cucumber and slice as thinly as possible. Salt and let macerate for 15 to 30 minutes. Drain and squeeze dry in a kitchen towel. Combine with vinegar and sugar in serving bowl. PER SERVING: 10 calories, 0 g protein, 2 g carbohydrate, 0 g fat, 0 mg cholesterol, 8 mg sodium, 0 g fiber. Karola Saekel writing in the San Francisco Chronicle, 7/14/93. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cucumber Stir Fried with Pork Categories: Chinese, Pork Servings: 4 8 oz Lean boneless pork 2 ts Light soy sauce 1 ts Dark soy sauce 1 ts Rice wine or dry sherry 1 ts Sesame oil 1/2 ts Cornstarch 1 lb Cucumber 1 1/2 tb Peanut oil 1 tb Chili bean sauce 2 ts Finely chopped garlic 1 ts Sichuan peppercorns -(Roasted, ground) 1/2 ts Chili flakes or chili powder 1/2 ts Salt 2 ts Light soy sauce 2 ts Rice wine 2 ts White rice vinegar 1 ts Sugar CUT THE PORK into thin slices, 1/8-inch-by-3-inches long. In a medium-sized bowl, combine the pork with soy sauces, rice wine, sesame oil and cornstarch and set aside. Peel the cucumbers, split them in half, and with a spoon, scoop out the seeds. Then finely slice the cucumber. Heat a wok or large saute pan until it is hot. Add the oil, then chili bean sauce, garlic, Sichuan peppercorns, chili flakes and salt, and stir-fry for 10 seconds. Then add the pork; stir-fry 1 minute. Add cucumbers; stir-fry for 1 minute. Pour in soy sauce, wine, vinegar and sugar. Stir-fry 2 minutes, or until all the liquid has evaporated. Serve at once. KEN HOM PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cucumber Vegetable Salad (Korean Ol Namul) Categories: Korean, Salads Servings: 4 3 ea Cucumbers 1 tb Salt 1 ea Clove garlic 1/4 ts Salt 1 ts Sesame seeds 1 ts Sesame oil 1/4 ts Cayenne pepper 1 ts Sugar This simple cucumber salad is a pleasant accompaniment to a hot summer night. Small cucumbers are suggested; they are not quite as watery as the large ones nor do they require peeling. 1. Slice the cucumbers in circles. Sprinkle salt over the cucumber slices, mix well and let them stand for 30 minutes. Place the cucumbers in a damp cloth and gently but firmly squeeze out as much water as possible. The less watery the cucumbers, the better tasting the dish. 2. Crush the garlic, then combine it with the cucumbers, salt, sesame seeds, sesame oil, pepper and sugar in a bowl. Mix well. Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cumi-Cumi Isi (Stuffed Squid) Categories: Indonesian, Seafood Servings: 4 1 lb Squid, Fresh 3/4 lb Snapper Fillets 1 Garlic Clove 1 Egg White 1/2 ts Salt 1/4 ts Pepper, White ds Nutmeg 2 Shallots 2 Thai Chiles, Fresh 3 Candlenut 2 Lemon Grass, Stem Oil, For Frying 1 c Coconut Milk Clean squid. Wash under cold running water and dry thoroughly. Remove the skin from the snapper (ensure no bones remain) and cut the meat into tiny pieces. Crush the garlic. Beat the egg whites lightly, add the snapper and garlic and season with salt, white pepper and nutmeg. Stir to blend thoroughly, then stuff the mixture into the squid. Chop the shallots, chiles, candlenuts, and lemon grass, then saute in very hot oil for three to four minutes. Add the coconut milk and bring to the boil, then lower heat and add the stuffed squid. Allow to simmer until the squid is very tender, approximately one hour, then transfer to a serving dish and pour the sauce on top. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cumin Nan Categories: Indian, Breads Servings: 6 2 c All purpose flour 1 ts Active dry yeast 1 tb Sugar 1 ts Salt, optional 1/3 c Packaged mash potato flakes 1 ts Whole cumin seeds, toasted 1 c Warm water MMMMM------------------------------GLAZE----------------------------------- 3 Garlic cloves, minced 1 tb Cold pressed corn oil 1 tb Corn oil 2 Garlic cloves, minced Combine all ingredients except water & glaze in a food processor & process for 30 seconds. Gradually add water while the machine is running. Process in short bursts till a thick ball is formed. Remove & knead for 5 minutes. Use flour as needed to prevent sticking. Cover dough with a damp cloth & let rise in a warm dark place for 15 to 20 minutes. Prepare grill & cover to buld up an intense heat. Cut dough into 6 portions. roll each piece into a circle 8" in diameter & as thin as a flour tortilla. Brush each piece with glaze & place glaze side down on the grill. Cover & allow to bake for 5 minutes. Brush tops with glaze, flip & allow other side to brown. PER SERVING: 227 Cal.; 5g Prot.; 5g Fat; 41g Carb.; 0 Chol.; 17mg Sod.; 3g Fiber. VT July, 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Curried Chicken Platter Categories: Indonesian, Chicken Servings: 6 3 lb Fryer, cut up 2 tb Cooking oil Salt Pepper 1 c Orange Juice 1/3 c Currants or raisine 3 tb Chopped Chutney 2 tb Curry powder 1/2 ts Grounnd cinnamon 1/2 ts Ground red pepper 4 Med sweet potatoes* 1 tb Cold water 2 ts Cornstarch 11 oz Can Mandarin Oranges 2 Bannanas 1/2 c Toasted slivered almonds * Peeled and sliced crosswise into 1 inch thick pieces Brown chicken in oil on all sides, drain, return to skillet and sprinkle with Salt and Pepper. Mix Oraage juice, Currants, Chutney, Curry, Groound cinnamon and Red pepper in a bowl. Add Sweet potato to G├&ƒΘA≥og6our in Juice mixture to cover all items. Bring to a boil and reduce heat. Simmer, covered for 30-40 min (until chicken and potatoes are tender). Remove from heat and arrange on platter, skim fat from pan juices. Measure pan juices and add water to make 1 1/2 cups. Combine cold water and cornstarch and add to Juices. Stir and cook till thick and bubbly. Add drained oranges and bannas. Pour entire mixture over chicken and potatoes. Serve over rice. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Curried Chicken Spring Rolls Categories: Chinese, Chicken, Appetizers Servings: 1 1 tb Soy sauce 1 tb Coconut milk 1 3/4 ts Curry powder 3/4 ts Salt 4 ts Vinegar, cider 2 ts Ginger root, minced 5 Chilies, mild green 3 Garlic clove 1 1/2 ts Garlic, minced 1 c Celery, diced 3/4 c Carrot, grated 16 Spring roll wrappers 3/4 c Pickled ginger juice or: 2 tb Oil, peanut 2 ts Soy sauce 1 ts Vinegar, white 1/2 lb Chicken, ground 3/4 ts Sugar 1 tb Cornstarch Dipping Sauce: 2 Chilies, yellow wax 1 Cilantro, bunch, minced 2 Jalapeno chilies, minced 2 c Napa cabbage, diced 1 c Cellophane noodles 1 Egg yolk, beaten 3/4 c Unseasoned rice vinegar Salt to taste Soften cellophane noodles and cut into 2-inch lengths. Dissolve cornstarch in 1 T water. Cut chilies in halves. Marinate chicken for 1 or 2 days in bag with 1 T. soy sauce, coconut milk, white vinegar, and 3/4 t. curry powder. Heat 1 to 2 T. oil in wok and stir fry chicken until mostly white. Remove, set aside, and then clean wok. Combine salt, sugar, remaining soy sauce and cider vinegar. Place in wok with chicken. Heat through, add cornstarch, and cook 2 to 3 minutes until glossy. Spread on large plate and cool in refrigerator. Combine ginger, garlic, remaining curry powder, and chilies. Heat 3 T. oil and cook chili mixture 1 to 2 minutes. Should foam without browning. Add celery then cabbage. When translucent, add carrots and noodles. Combine chicken and noodle mixtures. Use 2 T. filling per spring wrapper. Tuck in ends and include sprig of cilantro in last turn (to show through when fried). Seal with egg yolk. Deep fry about 3 minutes at 350 degrees and drain. To make dipping sauce, blend chilies and garlic until pureed. Add ginger juice and oil until blended. Season with salt. Add cilantro just before serving. (If serving right away, cilantro may be pureed with chilies.) Makes one cup. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Curried Coconuty Shrimp Categories: Indonesian, Seafood, Hot Servings: 6 24 Shrimp, shelled and deveined 2 tb Butter or margarine 4 c Coconut milk 1 c Curry Spice Paste 1 tb Julienned fresh basil Info: from December 1992 "Chile Pepper Spicy World Cuisine" magazine posted by Perry Lowell, Mar. '93 This is served as a spicy appetizer by itself or over pasta. Saute the shrimp in the butter to just done, being careful not to overcook. Add the remaining ingredients, bring to a boil, reduce the heat and simmer for a couple of minutes. Serves: 4 Heat Scale: Medium to Hot MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Curried Frogs' Legs - Ech Nau Ca-Ri Categories: Vietnamese, Frogs Servings: 4 Stephen Ceideburg 4 Pairs of jumbo frog's legs 1 Stalk fresh lemon grass, or 1 tb Dried lemon grass 2 Fresh red chilies, seeded -and sliced 2 Shallots, sliced 2 Garlic cloves, crushed 1 1/2 ts Sugar 1 ts Curry paste 2 ts Curry powder 1/4 ts Salt 2 tb Nuoc mam (fish sauce) 2 oz Cellophane noodles 2 tb Vegetable oil 1 sm Onion, chopped 1 c Chicken broth or water 1/2 c Coconut milk or heavy cream 1 ts Cornstarch Fresh ground black pepper Coriander sprigs for garnish This delicious lemon grass and coconut-laced curry comes from southern Vietnam. If you prefer a very hot curry, simply use more chile peppers. Cut the frogs' legs into bite-size pieces. Rinse with cold water to remove any chipped bones. Pat dry and refrigerate. If you are using fresh lemon grass, discard the outer leaves and upper half of the stalk. Cut into thin slices and finely chop. If you are using dried lemon grass, soak it in warm water for 1 hour. Drain and finely chop. In a blender, combine the lemon grass with the chiles, shallots, garlic, sugar, curry paste, curry powder, salt and 1 tablespoon of the fish sauce. Process to a very fine paste. Rub the paste over the frogs' legs. Cover and refrigerate for 30 minutes. Meanwhile, soak the cellophane noodles in warm water for 30 minutes. Drain. Cut into 2-inch sections. Heat the oil in a saucepan over moderate heat. Add the onion and saute until translucent. Add the frogs' legs and brown well on all sides, about 3 minutes. Add the chicken broth and bring to a boil. Reduce the heat, cover and simmer for 15 minutes. Uncover the pan and add the coconut milk, the cornstarch diluted in 1 tablespoon of cold water and the remaining 1 table- spoon fish sauce. Cook, stirring, until the sauce thickens, about 15 minutes. Add the cellophane noodles and bring the mixture to a boil. Remove from the heat. Sprinkle with black pepper and garnish with coriander sprigs. Serve immediately with rice, French bread or over rice noodles. Note: Instead of discarding the upper half of the lemon grass, crush it and cook it with the frogs' legs for extra flavor. Remove the stalk before serving. Yield: 4 servings. From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori & Chang. 1989. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Curried Frogs' Legs Categories: Vietnamese, Frogs Servings: 4 4 Pairs of jumbo frog's legs -(about 1 pound), trimmed 1 Stalk fresh lemon grass, -or 1 tablespoon dried -lemon grass 2 Fresh red chile peppers, -seeded and sliced 2 Shallots, sliced 2 Garlic cloves, crushed 1 1/2 ts Sugar 1 ts Curry paste 2 ts Curry powder 1/4 ts Salt 2 tb Nuoc nam -(Vietnamese fish sauce) 2 oz Cellophane (bean thread) -noodles 2 tb Vegetable oil 1 Small onion, chopped 1 c Chicken broth or water 1/2 c Coconut milk or heavy cream 1 ts Cornstarch Freshly ground black pepper Coriander sprigs, -for garnish This delicious lemon grass and coconut-laced curry comes from southern Vietnam. If you prefer a very hot curry, simply use more chile peppers. Cut the frogs' legs into bite-size pieces. Rinse with cold water to remove any chipped bones. Pat dry and refrigerate. If you are using fresh lemon grass, discard the outer leaves and upper half of the stalk. Cut into thin slices and finely chop. If you are using dried lemon grass, soak it in warm water for 1 hour. Drain and finely chop. In a blender, combine the lemon grass with the chiles, shallots, garlic, sugar, curry paste, curry powder, salt and 1 tablespoon of the fish sauce. Process to a very fine paste. Rub the paste over the frogs' legs. Cover and refrigerate for 30 minutes. Meanwhile, soak the cellophane noodles in warm water for 30 minutes. Drain. Cut into 2-inch sections. Heat the oil in a saucepan over moderate heat. Add the onion and saute until translucent. Add the frogs' legs and brown well on all sides, about 3 minutes. Add the chicken broth and bring to a boil. Reduce the heat, cover and simmer for 15 minutes. Uncover the pan and add the coconut milk, the cornstarch diluted in 1 tablespoon of cold water and the remaining 1 table- spoon fish sauce. Cook, stirring, until the sauce thickens, about 15 minutes. Add the cellophane noodles and bring the mixture to a boil. Remove from the heat. Sprinkle with black pepper and garnish with coriander sprigs. Serve immediately with rice, French bread or over rice noodles. Note: Instead of discarding the upper half of the lemon grass, crush it and cook it with the frogs' legs for extra flavor. Remove the stalk before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Curried Lamb Categories: Indian, Lamb Servings: 6 1/3 c Dried Onion 1/4 c Warm Water 3 tb Vegetable Oil 2 tb Ground Coriander 1 1/2 ts Ground Cumin 1 tb Ground Cardamom 1 ts Ground Ginger 1 ts Tumeric 1/2 ts Garlic Powder 1/4 ts Pepper 1/8 ts Ground Red Pepper 2 lb Lamb Stew Meat * 2 c Beef Stock Salt 1/4 c Plain Yogurt 1 ts Fresh Lemon Juice Freshly Cooked Rice * Lamb stew meat should be cut into 1 inch cubes. ~------------------------------------------------------------------------- Soak onion in water until soft about 5 minutes. Heat oil in large skillet over medium high heat. Add onion and saute until golden about 4 minutes. Reduce heat to low add spices and stir 1 minute. Add lamb to skillet. Increase heat to medium high and cook stirring frequently until meat is evenly browned 10 to 15 minutes. Add stock and salt. Reduce heat to medium, cover and cook until meat is tender about 20 minutes. Simmer uncovered until sauce thickens about 20 minutes. Stir in yogurt and lemon juice. Serve immediately over cooked rice. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Curried Shrimp - Goong Pad Pong Garee * Categories: Thai, Seafood Servings: 4 2 tb Oil 3 Minced Garlic Cloves 8 oz Shrimp, Shelled & Deveined 1 ts Curry Powder 2 tb Fish Sauce (Nam Pla) 1 tb Oyster Sauce 1 1/2 tb Sugar 1/4 c Slivered Green Bell Pepper 1/4 c Slivered Red Bell Pepper 1/4 c Sweet Basil Leaves 1/4 c Sliced Onions The subtle flavor of the curry compliments the fresh flavor of the shrimp very well in this quick and easy recipe. ~------------------------------------------------------------------------- Heat a large skillet and add the oil, garlic and shrimp. Saute for 1 minute. Add all the other ingredients and cook for 2 minutes. Serve with steamed jasmine rice. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Curried Yogurt Dip Categories: Indian, Appetizers Servings: 20 Karen Mintzias 1 c Plain nonfat yogurt 1/2 ts Tumeric 1 ts Grated fresh gingerroot 2 tb Lemon juice 1/4 ts Coriander powder 1 pn Cayenne pepper 2 tb Minced fresh cilantro Combine all ingredients except cilantro. Chill for one hour. Garnish with cilantro. Per serving: (2 tablespoons): 13 cal, 12 g prot, 17 mg sod, 2 g carb, 0 g fat, 0 mg chol, 46 mg calcium Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Curry Powder #1 Categories: Indian, Condiment, Hot Servings: 1 2 tb Cumin seeds 2 tb Fenugreek 1 1/2 ts Mustard seeds 1 tb Black peppercorns 1/2 c Coriander seeds 1 tb Poppy seeds 1 tb Ground ginger 1 1/2 ts Hot chili powder 1/4 c Ground turmeric Using a blender, process cumin, fenugreek, mustard, peppercorns, coriander and poppy seeds. Add remaining spices; process. Store up to 3 months. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Curry Powder #2 Categories: Ceylon, Condiment, Hot Servings: 6 1 oz Coriander seeds 1/2 oz Cumin seeds 1 tb Fennel seeds 1 ts Fenugreek seeds Small piece of cinnamon 6 Green cardamoms 6 Cloves 6 Fresh curry leaves 1 ts Cayenne Dry roast the whole spices in a heavy frying pan over medium heat until they turn dark brown, stirring and shaking frequently. Let cool. Combine with remaining ingredients and grind into a powder. Gives a darker taste than Indian curry. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Curry Powder #3 Categories: Indian, Condiment, Hot Servings: 6 1 c Ground Tumeric 1 1/3 c Coriander Seeds 1 c Cumin Seeds 3 oz Dried Root Ginger 2 Peppercorns 1 Cardamom Pod 1 Dried Red Chili 1 oz Saffron (Optional) 1 1/2 tb Mustard Seeds Store in an airtight container after blending well. NOTE: This is a fairly mild basic blend for curries. From How To Make Good Curries by Helen Lawson Copyright 1973 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Curry Powder #4 Categories: Indian, Condiment, Hot Servings: 6 1 c Ground Tumeric 1 1/3 c Coriander Seeds 1 c Cumin Seeds 2 oz Dried Root Ginger 2 Peppercorns 1 oz Cardamom Pods 1/4 c Fennel Seeds 1/4 c Dried Red Chilis 1/4 c Blades Of Mace 1 1/2 tb Whole Cloves 2 tb Mustard Seeds 2 tb Poppy Seeds Store in an airtight jar after blending well. NOTE: A more robust basic blend. From How To Make Good Curries by Helen Lawson Copyright 1973 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Curry Powder #5 Categories: Indian, Condiment, Hot Servings: 6 1/4 c Ground Cinnamon 2 1/2 tb Ground Coriander 2 1/2 tb Ground Tumeric 3 tb Ground Cumin 1 tb Ground Fenugreek 2 tb Dry Mustard 2 tb Ground Cardamom 2 tb Garlic Salt 2 tb Ground Poppy Seeds 2 1/2 tb Ground Dried Chilis 2 1/2 tb Ground Black Pepper 1 tb Ground Ginger Sprinkle often with vinegar while blending these spices. This powder may be sealed tightly and stored for many months, but it will not give the same rich flavour as powders using whole spices and freshly ground. NOTE: A good basic blend from ready-ground spices. From How To Make Good Curries by Helen Lawson Copyright 1973 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Curry Powder #6 Categories: Indian, Condiment, Hot Servings: 3 2 1/2 tb Coriander Seeds 2 ts Garlic Powder 1 tb Ground Cumin 2 ts Ground Tumeric 1 ts Ground Ginger 1 ts Chili Seasoning 1/2 ts Ground Allspice 1 tb Salt 1 tb Ground Black Pepper 1/2 tb Dry Mustard 1/4 ts Saffron Grind the coriander seeds, (sieve if any large husks remain). Blend all of the ingredient together and store in an airtight jar. This recipe makes 3 ounces of curry powder. NOTE: THIS IS MADRAS STYLE CURRY POWDER AND IS VERY HOT. From How To Make Good Curries by Helen Lawson Copyright 1973 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Curry Powder #7 Categories: Indian, Condiment, Hot Servings: 1 3 tb Coriander seeds 2 tb Cumin seeds 2 tb Tumeric 1 tb Mustard seeds 2 1/2 ts Fennel seeds 8 Pods cardamon seeds 8 Cloves 1 1/2 ts Ground ginger 1 1/2 ts Black peppercorns 1/4 ts Freshly grated nutmeg 1/4 ts Cayenne In a bowl, combine all the ingredients. Spread mixture out on a jelly roll pan and toast in a preheated 250 degree F oven for 20 minutes. Let cool to room temperature. Pulverize the spice mixture in batches with an electric spice or coffee grinder and strain it through a sieve into a bowl. The curry powder will keep six months in a tightly sealed jar in a cool dark place. Use to season soups and stews. Makes about 1/2 cups. Recipe: Chuck Ozburn in Pok, New York MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Curry Powder #8 Categories: Indian, Condiment, Hot Servings: 5 3/4 c Coriander seeds 3/4 c Mustard seeds 1/4 c Fennel seeds 2 tb Celery seeds 2 tb Ground mace 2 tb Ground turmeric 1 1/2 ts Ground cloves 1 tb Crushed red pepper flakes 1 1/2 ts Fresh ground black pepper 15 Coins dried ginger 3 Cloves dried garlic 1. Position rack in lower third of the oven. Preheat to 300 deg.F 2. Combine coriander, mustard, cumin, fennel, celery, mace, turmeric and cloves in 11 x 8 x 2 glass baking dish. Stir thoroughly 3. Bake in preheated oven for 30 minutes, stirring occasionally. Cool completely. 4. Stir in the red peeper flakes, dried ginger and dried garlic. 5. Working in small batches, grind mixture finely in a spice mill, coffee grinder, mini food processor, or blender (mixture ground in a blender will not have as fine a texture). Divide evenly among jars. Seal tightly. Keeps fresh for up to 6 months. Makes 5 4-ounce jars. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Curry Sauce Categories: Indonesian, Condiment Servings: 1 1 tb Butter 4 tb Curry powder 14 1/2 oz Chicken broth 1/2 c Chopped onion 1/2 c Sliced carrot 1 Sm tomato, seeded, chopped 1 Sm Apple, peeled, chopped 1/3 c Celery 2 tb Coconut 4 ts Chutney 1 Clove garlic 1 Bay leaf 1/4 ts Seasoned slat Pinch dried thyme Cook butter and curry powder 1 to 2 min. Add chicken broth, onion, carrot, tomato, apple, celert, coconut, chutney, garlic, bay leaf, salt and thyme. Bring to a boil, reduce heat and simmer for 1 hr. Remove bay leaf. Processs or blend the mixture till smooth. Makes about 1 2/3 cups MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Curry Soup Noodles Categories: Thai, Soups, Hot Servings: 4 1 lb Thin fresh wheat noodles - (Chinese-style) - (preferably with egg) 2 tb Vegetable oil 3 Garlic cloves, chopped 1 tb Simple Red Curry Paste 1/2 c Thick coconut cream 1/2 lb Chopped chicken meat - preferably dark meat 1/2 c Coconut milk 2 1/2 c Chicken stock 2 ts Indian curry powder 1/4 ts Turmeric powder 3 tb Thai fish sauce (nam pla) 1 ts Sugar 1 c Shredded cabbage 1 1/2 ts Lemon juice 2 Green onions - coarsely chopped 2 Lemons, cut into wedges BRING 3 QUARTS of salted water to a boil. Add noodles; stir to separate strands. Bring water to a second boil and cook 30 seconds longer. Pour noodles into a colander. Rinse thoroughly with running cold water. Drain. Shake off excess water. Distribute among 4 small soup bowls. In a saucepan, heat the oil and add the garlic; gently saute until lightly brown. Add the Simple Red Curry Paste. Lightly saute for a minute. Increase to medium-high heat and add the thick coconut cream; stir continuously until the cream reduces and becomes oil. Add chicken; saute lightly and break up the lumps. Add medium coconut milk, chicken stock, curry powder, turmeric, fish sauce and sugar. Simmer for 5 minutes. Add the cabbage and cook 30 seconds longer. Just before serving add lemon juice. Pour the soup over the noodles. Top with green onions. Serve hot with a squeeze of lemon juice. JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Custard Tartlets Categories: Chinese, Desserts Servings: 6 MMMMM------------------------------PASTRY----------------------------------- 1 c Flour 4 tb Butter, cut into small - pieces 2 tb Sugar 2 tb Whipping cream 1/2 ts Salt 3 c Dried beans, for weighting - down pastry shell MMMMM-----------------------------FILLING---------------------------------- 1/2 c Water 4 tb Sugar 3 Eggs, beaten MIX ALL THE PASTRY INGREDIENTS together in a bowl or food processor until well mixed. Roll the pastry into a ball, wrap it with plastic wrap, and refrigerate for at least 30 minutes. Preheat the oven to 375F. Roll out the pastry to about 1/8-inch thick and press into 6 small 3-inch tartlet molds. Place a sheet of foil over the sides and surface of the pastry and pour enough dried beans on the foil to weight it down. Bake for about 10-to-12 minutes or until the dough is lightly browned. In a saucepan, boil together the water and sugar for 5 minutes to make a light syrup. Let the syrup cool thoroughly and combine it with the eggs. Pour an equal amount of custard into each pastry shell. Reduce the oven heat to 325F and bake for 15 minutes or until the custard just sets. KEN HOM PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Dagung (Corn Fritters) Categories: Indonesian, Breads Servings: 4 16 oz Corn, Creamed 1 md Onion 3 Garlic Cloves 1 Thai Chile 1 Egg, Beaten 1 c Flour Salt To Taste Oil For Frying Grind or chop together the onion, garlic, and pepper in a food processor. Fry in a little vegetable oil until the onion is golden. Add to the corn in a bowl. Mix in the egg, salt and flour. Test a spoon- ful in the hot oil. Mixture should be thick enough NOT to separate when placed in the oil. Drop by spoonfuls into hot oil. Cook until light golden in color, turning to cook both sides. Drain on paper towels. Serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Daikon Sauce Categories: Japanese, Condiment Servings: 6 Stephen Ceideburg 1/2 c Japanese soy sauce 1/4 c Vinegar 1/4 c Grated daikon 1 ds Togarashi (see note) Water as needed From the "Japanese Country Cookbook, " by Russ Rudsinski. Combine soy sauce, vinegar, daikon and togarashi. Add enough water to achieve a light sauce consistency. Place sauce in small dishes for each diner. Note: Togarashi is a Japanese seasoning made of crushed red pepper and other condiments, blended into a powder. Red or black pepper may be substituted. PER SERVING: 15 calories, 1 g protein, 3 g carbohydrate, 0 g fat, 0 mg cholesterol, 1,373 mg sodium, 0 g fiber. Karola Saekel writing in the San Francisco Chronicle, 7/14/93. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Damper Categories: Australian, Breads Servings: 1 250 g Self Raising Flour (2 cups) 1/2 ts Salt 250 ml Milk (1 cup) 30 g Soft butter or marg (1 oz) Sift flour and salt into a mixing bowl. Add milk and butter/ margarine and mix with a wooden spoon for 1-2 minutes or with an electric mixer for 1/2 - 1 minute. Knead dough lightly into a round [flattened ball] and place in a greased and floured 18cm (7inch) sandwich cake tin. Bake in a hot oven at 220°C (425°F) for 25-30 minutes. Cool on a wire cooling tray. Serve sliced, spread with butter and jam, if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Dango Jiru (Dumplings with Miso) Categories: Japanese, Seafood Servings: 6 3 c Dashi 1/2 c Miso 1/4 pk Mochi-flour 2 Stalks green onions 1 lb White fleshed fish 1/4 ts Gourmet powder 1. Add enough Mochi-flour to make a stiff dough for dango, roll into small marble sized balls and make a slight impression on each side, by pinching. 2. Drop balls into boiling dashi. 3. Cut fish into small pieces. Grind Miso in surabachi. 4. When dango (dumplings) rise to the top, add the fish and the miso. 5. Add the gourmet powder and garnish with chopped green onions. From: Sukiyaki, The Art of Japanese Cooking and Hospitality Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Darley Street Thai Chuu-Chii (Red Curry) of Coffin Bay Scall Categories: Thai, Seafood Servings: 4 Stephen Ceideburg 10 White peppercorns Mace 1 ts Thai shrimp paste 3 To 5 long red dried chillies 4 Cloves shallots 1/2 Stalk lemon grass 1 ts Galangal 1/2 ts Kaffir Lime Zest 1 tb Chopped Coriander Root 1/2 ts Salt 250 ml Coconut Cream 2 tb To 3 tb Red Curry Paste 1 tb Fish Sauce 1/2 tb Palm Sugar 24 Coffin Bay Scallops 125 ml Coconut Milk 5 Kaffir Lime Leaves 1 lg Fresh Red Chilli, Julienned 2 tb Coriander Leaves Jasmine Rice A colleague who recently visited the Darley Street Thai at its new location in Bayswater Road, Kings Cross, described this dish as "exquisite". Though the recipe may seem dauntingly lengthy, most of it is simply a long list of ingredients for red curry paste, which can be made in quantity and stored in a container in the fridge for 3-4 weeks for further use. Frozen kaffir limes can be bought very cheaply in good Asian stores, where the rest of the ingredients listed should also be avail- able. Grate the limes for zest while they are stir frozen. In a mortar and pestle or spice grinder, grind to a powder 10 white peppercorns and a few sheaves of mace. Roast 1 teaspoon of Thai shrimp paste by zapping it in a microwave oven or putting it on a little piece of foil under the grill. Put the pepper-mace mixture and the shrimp paste in a blender (David recommends a blender but some of us will have to make do with a food processor or the mortar and pestle) and add 3- 5 long red dried chillies, deseeded, washed and chopped, 4 cloves of true shallots, (or substitute the same quantity of Spanish onion), 1/2 stalk of lemon grass, sliced, 1 teaspoon galangal. peeled and chopped, 1/2 teaspoon kaffir lime zest, 1 tablespoon of coriander root, scraped and chopped, 1/2 teaspoon of salt and a little water. Process to a very fine paste. This may take up to 10 minutes. Transfer to a storage jar. In a medium-size pan, boil 250 mL coconut cream over high heat, stirring constantly, until the oil separates out, about 3-5 minutes. (If using canned coconut cream, don't shake the can -use the solid mass of coconut at the top of the can, plus as much of the rest as you need to make up 250mL. If it doesn't separate within 5 minutes, add a tablespoon of oil.) Add 2-3 tablespoons of red curry paste and fry for 5 minutes, stirring, until fra- grant. Add 1 tablespoon fish sauce, 1/2 tablespoon palm sugar and fry until colour deepens. Add 24 Coffin Bay scallops (12 if other dishes will be served simultaneously) and 125 mL coconut milk. Check for sweet-sour balance. Throw in 5 kaffir lime leaves, shredded, 1 large fresh red chilli, julienned, and 2 tablespoons of either coriander or basil leaves. Serve with jasmine rice. From an article by Meryl Constance in The Sydney Morning Herald, 6/15/93. Courtesy Mark Herron. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Dashi (Basic Soup Stock) Categories: Japanese, Soups Servings: 6 1/2 c Katsubushi (shavings of -dried bonito) 3 Square inches Konbu seaweed 1/4 ts Gourmet Powder 5 c Water 1. Bring water to boil. Add konbu and shaved Katsubushi. 2. Turn off heat and let stand for 10 minutes. Strain. From: Sukiyaki, The Art of Japanese Cooking and Hospitality Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Deccan Meat Burtas Categories: Indian, Beef Servings: 6 1 lg Onion, boiled 1 lb Cooked meat or fish 1 ts Salt 1 ts Lemon juice 2 oz Butter Cayenne pepper Mace Pound the onion well. Next pound the meat or fish (underdone beef is best), add as much pepper as will stand on a silver threepenny piece, the same of mace, the salt and a few drops of lemon juice. Melt the butter in a saucepan, add all the ingredients, and cook very slowly for about 1/4 hour. Serve on buttered toast or fried bread. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Deep Fried Sesame Seed Ball - Jien Duy Categories: Chinese, Desserts Servings: 6 1/2 lb Glutinous rice powder 2/3 c Boiling water 2 Chinese brown slab sugar -(sticks)- -=OR=- 1/2 c Dark brown sugar 1/2 c Sweet red bean paste 1/2 c Sesame seeds Peanut oil for deep-frying PLACE THE GLUTINOUS RICE POWDER in a mixing bowl. Bring the water to a boil and add the sugar; stir until completely dissolved. Pour sugar water into the rice powder; stir until well mixed. Gather the dough into a ball and knead until smooth. Cut dough in half and roll each half into two 10-inch long rolls. Cut each roll into 10 pieces. Take one piece and roll into a ball. Flatten it and place a 1/2-inch round piece of sweet red paste into the center of dough. Fold over sides to enclose filling and roll into a ball. Repeat until all the balls are made. Wet your hands with water and roll one ball in your hands to moisten the ball. Dip the ball into a dish of sesame seeds until the entire surface is covered. Press lightly to help the seeds adhere. Add enough oil to a wok to a depth of 2 1/2-inches. Heat to 350F. Deep fry balls for 8 to 10 minutes. As they expand in the oil, take a pair of chopsticks and squeeze the balls to help them expand and fill with air. The balls should triple in size, float to the top of the oil and turn golden brown. Remove and drain on paper towels. Makes about 20 balls. JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Deep-Fried Shrimp Balls with Celery Sauce Categories: Chinese, Seafood, Appetizers Servings: 6 1 lb Shrimp 2 Slices, thin ginger, fresh 1 Clove garlic 1 Stalk, good-sized celery, -very crisp and fresh 1 ts Light soy sauce 1 tb Oyster sauce 1 tb Vodka 3 tb Chicken broth 1 tb Cornstarch 1 ts Salt 1 tb Cornstarch 2 c Oil, for deep-frying Lettuce leaves Devein the shrimp. Chop the shrimp very finely, almost into a paste. Mince the ginger and garlic; keep them separate. Peel the tough strings from the celery stock; slice it at angle into pieces about 1/4-inch thick. In a small bowl, combine the soy sauce, oyster sauce, vodka, chicken broth, and 1 tablespoon of the cornstarch. Reserve this mixture. In another mixing bowl, combine the shrimp with half of the minced ginger and half of the minced garlic; add the salt and the remaining tablespoon of cornstarch. Mix well, and with lightly moistened hands form this mixture into balls about 1-inch in diameter. Heat the oil to 350 degree F and deep-fry the shrimp balls 6 at a time. Drain the balls on paper towels and them keep warm. Put 1 tablespoon of the hot oil from the deep-fry pan in a wok and stir-fry the remaining ginger and garlic until it turns golden; add the celery and stir-fry quickly for about for about a half a minute. Add the reserved sauce mixture and stir until it thickens. On a plate, make a bed of lettuce leaves and arrange the shrimp balls on it, pour the sauce over the shrimp balls and serve hot. Makes 6 to 8 appetizer servings. Recipe: "Chinese Appetizers" by Verdi Published by Irene Chalmers Cookbooks, 1981 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Deep-Fried Crab Balls with Vinegar Dip Categories: Chinese, Seafood, Appetizers Servings: 4 1/2 lb Fresh cooked crab meat 2 oz Pork fat from loin 6 Peeled water chestnuts 1 Scallion 2 Eggs 2 tb Dry sherry 1 ts Salt 2 tb Cornstarch 1/2 ts Minced ginger root 2 c Deep-frying oil VINEGAR DIP: 2 tb Black Chinjiang vinegar 1 tb Yellow rice vinegar 2 ts Thin soy sauce 1/2 ts Sugar You can serve this dish hot or cold. We prefer the crab balls hot, when their exterior is crisp and the meat hot and moist. They also go better with the vinegar dip when hot. If you prefer to serve them cold or at room temperature, delete the dip, or substitute something like mustard and catsup. Preparation: If you're using food processor, crab and pork fat should be cold. Cut pork fat into cubes. Trim and cut scallion into 1" sections, including greens. Using steel blade, place water chestnuts and scallion in bowl; pulse/start to chop vegetables. Add crab meat and pork fat; pulse/start to mince. Add eggs, sherry, salt, corn- starch and minced ginger. Pulse/start 3 or 4 times to blend. Don't overdo it; you don't want a puree. Deep-frying: In wok or deep-fryer, heat oil until bubbles form around a bamboo chopstick held upright in oil. Using teaspoon, form small ball of crab mixture. Test cooking temperature; it should brown and cook through in about 5 minutes; adjust heat if necessary. Proceed with deep-frying about 6 balls at a time; avoid crowding them. Drain on bamboo strainer or towel. If you can't serve them immediately, refry briefly to crisp skin. Avoid overcooking. Vinegar dip: Mix ingredients in a shallow bowl; place on serving platter and surround with crab balls. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Deep-Fried Bean Curd Stir-Fried with Mushrooms and Broccoli Categories: Chinese, Vegetarian Servings: 4 Karen Mintzias 1 1/2 Cakes bean curd Vegetable oil - for deep-frying 6 md Chinese dried mushrooms 1 md Onion 8 oz Broccoli 3 tb Vegetable oil 3 sl Ginger root 4 tb Vegetarian stock MMMMM------------------------------SAUCE----------------------------------- 2 tb Light soy sauce 1 tb Hoisin sauce 2 ts Chili sauce 1 ts Sugar Cut the bean curd into 1- x 1-1/2-inch flat pieces. Deep-fry them in hot oil for 2 to 2-1/2 minutes, until the surfaces are somewhat firm and yellow. Drain thoroughly. Soak the mushrooms in boiling water for half an hour. Drain. Discard the stems and cut the caps into halves. Cut the onion into thin slices. Break the broccoli into individual florets and cut the stem into 1-inch wedges. Heat the vegetable oil in a large frying pan or wok. When hot, add the onion, ginger, broccoli stems, and mushrooms and stir-fry in the hot oil for 2 minutes, to season the oil. Add the broccoli and stock and continue to stir-fry for 1-1/2 minutes, and then cook, covered, for 1-1/2 minutes. Uncover the pan or wok, pour the sauce ingredients over the contents, and continue to turn and stir-fry all ingredients together for a further 1-1/2 minutes. Serve with rice and other dishes. Source: New Chinese Vegetarian Cooking by Kenneth Lo Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Devilled Crab in Cucumber Cups. Categories: Thai, Appetizers Servings: 6 3 c Cooked crab meat, flaked 1/4 c Lemon grass, sliced fine 2 tb Nam-prik Pao 3 tb Lime juice 2 tb Scallions, chopped Cucumber 2 Hard boiled eggs, chopped 1/4 c Onion, chopped 2 tb Fish sauce 1 tb Sugar 2 tb Corianders leaves, chopped Mix all ingredients together and fill cucumber cups. To make cucumber cups - Peel and cut cucumber crosswise approximately 3 inches thick, and scoop out seeds to make cups. Mix 1/2 cup white vinegar with 1/2 cup water, 1 tb salt, and 1/4 cup sugar. Add the cucumber cups and marinate for about 1/2 hour, then drain off and discard liquid. From "Ratanakosin Dishes 1982" - Momluang Terb Xoomsai. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Dhal Categories: Indian, Appetizers, Hot Servings: 6 1 1/4 c Brown lentils 3 3/4 c Water 1 ts Turmeric 1 Garlic clove, crushed 2 tb Ghee 1 lg Onion, chopped 1 ts Garam Masala 1/2 ts Ground ginger 1 ts Coriander 1/2 ts Cayenne pepper Fresh cilantro sprigs (opt) Wash lentils in cold water. In a saucepan, combine lentils, water, turmeric and garlic. Cover and simmer 30 minutes or until lentils are tender. Uncover and cook 2-3 minutes to reduce excess liquid. Heat ghee in a saucepan. Add onion and fry gently 5 minutes. Add Garam Masala, ginger, coriander and cayenne pepper; cook gently 1 minute. Add mixture to lentils and stir well. Garnish with cilantro, if desired. NOTE: For a less fiery flavor, reduce cayenne pepper. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Dinkum Chili Categories: Australian, Chili Servings: 8 500 g Wallaroo Bacon 2 tb Vegetable Oil 1 kg Red Kangaroo Shank, Chopped 500 g Gray Kangaroo Steak, Chopped 500 g Ground Emu Ham 31 1/2 g Tasmanian Light Red Chili 31 1/2 g Wooroorooks Chili 26 1/2 g Mount Isa Dark Red Chili 140 g Oregano 1 tb Cumin 3 tb Brown Sugar 1 White Onion, Chopped 1 Brown Onion, Chopped 2 Celery Stalks, Chopped 1 Green Pepper, Diced 2 Garlic Cloves, Minced 740 ml Australian Beer 1 cn Whole Tomatoes #411 Combine all ingredients and simmer until ready to serve. Serve hot and enjoy. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Dipping Sauces for Chinese Dumplings Categories: Chinese, Condiment Servings: 14 3 tb Soy sauce 1 1/2 ts Minced garlic 2 1/2 tb Water Combine the ingredients in a small serving bowl. Makes about 1/4 cup. SOY DIPPING SAUCE: Per Tablespoon: 10 Calories, 1 g Protein, 1 g Carbohydrates, 0 g Fat, 0 g Saturated Fat, 0 mg Cholesterol, 772 mg Sodium. VINEGAR DIPPING SAUCE: 1 1/2 tsp Chinese black vinegar (or Worcestershire sauce) 1 tsp finely shredded fresh ginger 2 Tablespoons water Combine the ingredients in a small serving bowl. Makes about 1/4 cup. Per Tablespoon: 10 Calories, 1 g Protein, 2 g Carbohydrates, 0 g Fat, 0 g Saturated Fat, 0 mg Cholesterol, 790 mg Sodium. [Nina Simonds, The Washington Post, Jan 29 1992] From: ELLEN CLEARY MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Dom Yam Gung (Thai Shrimp Soup) Categories: Thai, Seafood, Soups, Hot Servings: 4 6 Peppercorns 3 Lemon grass, stalks 3 Ginger, siamese, slices 3 tb Lime juice 2 Chilies, red, minced 8 Coriander roots 4 c Fish stock 2 c Shrimp, uncooked 3 tb Fish sauce (nam pla) 2 tb Coriander, chopped The red chilies are also known as "prik khee nu". Puree peppercorns and coriander roots. Trim root and tough layers from lemon grass. Thinly slice first six inches. Bring 2 c. of stock to boil. Add coriander paste and simmer while adding lemon grass, ginger and shrimp. Stir in remaining stock and bring to boil. Season with lime juice, fish sauce and chilies. Sprinkle servings with chopped coriander. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Dow Sah Bow/ Cha Siu Bow Categories: Chinese, Breads Servings: 6 1 Cake of fresh compressed -yeast 1 3/4 c Of warm water 3/4 c Of sugar 1 ts Baking powder 6 1/2 c Unsifted all purpose flour First you need to make the dough. This dough is good for steamed or baked 'bows' (buns). It will yield 2 dozen buns: For the dough, you need: Dissolve 1/2 yeast cake with sugar in warm water. Immediately add baking powder and then the flour. The dough will be firm and fairly dry. Knead on board for 20 minutes until dough is elastic and smooth. Place in a mixing bowl, cover with a damp cloth and leave in a dry warm draft-free place until dough doubles in bulk. (about 2 1/2 - 3 hours). Punch down the dough and knead 5 minutes more and it's ready to be stuffed. If you want Cha Siu Bow, you'll need: 4 cups of finely diced barbecued pork 1/2 cup dehydrated onion flakes For the sauce (in Cha Siu Bow) use: 2 tsp Hoisin Sauce 2 tsp Sherry 4 tsp Oyster Sauce 2 tsp Ketchup 1 tsp Sugar 1 1/2 tb Cornstarch 1 1/2 cup Chicken Stock Soak the onion flakes in a cup with enough water to cover flakes. Mix sauce ingredients in a small sauce pan. Cook over medium high heat until sauce thickens. Stir in diced pork and onion flakes. Chill for 3 - 4 hours. If you want Dow Sah Bows, use a can of sweet red bean paste. Divide the filling (pork mixture or sweet bean paste) into 24 portions. Divide dough into 24 balls. Slightly flatten each ball then roll out into 4 inch discs, leaving the center twice as thick as the side. Place 1 portion of the filling in the centre. Gather up the sides around the filling, twist dough to seal. Place on a 2 inch square piece of wax paper, twist side down. Allow buns to rise in draft-free place for another hour. You can cook them by steaming them 15 minutes. This will give you a white bun. You can also bake these. Preheat oven to 350. Brush with a mixture of 1 beaten egg white, 1 tsp and 1/4 tsp sugar. Bake 20 - 25 minutes until golden brown. Brush with melted butter. From "Dim Sum" by Rhoda Yee. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Down-Home Fried Rice Categories: Chinese, Rice Servings: 8 3 tb Canola oil 1 1/2 c Onion * 4 x Ribs celery ** 2 x Cloves garlic, finely minced 1 tb Ginger, finely minced Small red bell pepper *** 4 c Long-grain rice, cooked 1/4 c No-sodium beef broth **** 1/8 lb Cured ham % 1 lb Shrimp %% 1/4 lb Snow pea %%% 2 x Eggs 2 tb Soy sauce 1/2 c Scallions %%%% * Cut in half and slivered ** Washed and sliced diagonally 1/4" thick *** Cored, seeded, and cut in 1/4" dice **** Defatted % Thinly sliced and then shredded %% Peeled, deveined, cooked, and cut in half crosswise %%% Lightly blanched and cut lengthwise into thin strips %%%% Cleaned and thinly sliced In large, heavy casserole over medium-low heat, heat canola oil. Add onions, celery, garlic, and ginger. Cook, stirring, 5 mins. Add diced red pepper; cook 3 mins. Add rice, broth, and ham; cook 2 mins, stirring ingredients to mix. Add shrimp and snow peas. Cook 1 minutes longer. Remove from heat. In bowl, beat eggs and soy sauce together. Push rice to sides of casserole, making well in center. Return casserole to medium-low heat; pour egg mixture into well. Stir with fork for about 1 minutes, until eggs are just set. Gently fold into rice. Heat through and stir in scallions. Serve immediately. PER SERVING: calories 288, fat 6g, cholesterol 145mg MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Dried Fish Belly Soup - Kapaw Pla * Categories: Thai, Chicken, Soups Servings: 4 4 c Water 1 Whole Chicken Breast 8 oz Dried Fish Belly/Fish Maw -Soaked In Hot Water Until -Soft 1/3 c Light Soy Sauce 1 tb Sweet Soy Sauce 1/2 c Bamboo Shoot Strips 1/4 ts White Pepper 4 sm Hard-Cooked Eggs, Sliced 1/4 c Minced Cilantro/Coriander Once the fish belly has been soaked in hot water it develops an interesting gelatinous texture which easily absorbs other flavors. ~------------------------------------------------------------------------- Heat the water to boiling in a large saucepan and simmer the chicken breast for about 10 to 15 minutes or until done. Reserve the chicken stock. Place the cooked chicken breast in cold water to cool. Remove the neat from the bone and discard the skin. Shred the meat and set aside. Drain the dried fish belly, squeeze out any excess water and cut into 1 inch pieces. Heat the chicken stock to boiling, add the dried fish belly and all the remaining ingredients except the eggs and the cilantro. Stir in the shredded chicken and cook until hot. Pour into a serving bowl and garnish with egg slices and cilantro. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Dried Kingfish Categories: Thai, Seafood Servings: 6 Stephen Ceideburg 1 Kingfish, 1 to 1-1/2lb 1 tb Finely sliced shallot 2 tb Shredded green mango 1 ts Shredded hot chilli 2 tb Fish sauce 3 tb Lime juice 1 ts Palm sugar 2 c Cooking oil Snagged an excellent new Thai cookbook yesterday. It's "The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon Kongpan and Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989. ISBN 0-943389-05-4. This is a big, well-illustrated-with-color=photos book. Mike hauled it home yesterday with another one, "Keo's Thai Cuisine". (Being no dummy, he realizes that new cookbooks inspire me to cook so every so often he'll grab something for me to avoid having to cook himself.) But it wasn't that simple... He'd bought them both, but intended to keep one and send one on as a thank-you gift to a fellow that took him and Laurie sailing a couple of weeks ago. "You get to choose one to keep." The dreaded words... I paled, started to shake. Sweat beaded my brow. I grabbed the fanciest one--the hard bound "Keo's" book--and paged through it, awed by the illustrations, impressed by the recipes. Then I grabbed "Elegant Taste" and started on the first page, intending to skip through it. Instead I went through the entire book, page by page, from start to finish. I slammed it shut. "This one." "Elegant Taste" explains Thai ingredients (and gives both the Thai names and spells them out using the Thai alphabet), makes sensible recommendations for substitutions and has relatively simple but very good and authentic looking recipes, each of which is illustrated by a beautiful color photo. This can be really helpful when one is cooking a new dish and isn't sure of what it should look like and what garnishes to use. Garnishes are particularly important in Thai cooking as they're meant to be eaten with the dish but often are not referred to in the recipe. For instance, in the following recipe the dish is presented on a platter with a half dozen or so scallion brushes and tomato slices, neither of which are referred to in the recipe. As for this recipe, some of you might remember a while back when I was raving about a dried, fried fish dish I'd had in a Thai place, but couldn't find in a cookbook. It was in "Elegant Taste" and here it is. Plan Samli Daet Diao (Fried Sun-Dried Kingfish) Preparation: Wash, clean and butterfly the fish leaving the two sides joined along the belly. Open the fish out flat so that the skin is downward, remove the bones, and score the flesh with a knife. After allowing it to dry, lay the fish opened out flat in strong sunshine for five to six hours, turning regularly so the sun strikes both the skin side and the interior. Pour the oil into a deep frying pan and place on medium heat. When the oil is hot, place the fish, still opened out, in the oil. When the lower side becomes crisp and golden, turn the fish and continue frying until it is done on both sides; then, remove from the pan, drain, place on a serving dish. Toss the shallots, mango and chilli together, seasoning with fish sauce, lime juice and palm sugar so that a sour taste is the predominant one. Spoon into a bowl and serve with the fish. Serves two to three. From "The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon Kongpan and Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989. ISBN 0-943389-05-4. This dish is very savoury with a crunchy/chewy texture. The version I had in the restaurant still had bones but was so well fried that I just munched up the bones and all. Incidentally, I'm going to buy the "Keo's" book as well. It looks quite good too but seems to be tailored more toward Western kitchens. For instance, it calls for brown sugar rather than palm sugar in most recipes. Now that's a perfectly adequate substitution, but why bother when I have palm sugar on hand? (Smug grin.) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Dried Prawn Sambal #1 (Sambal Lada Udang Kering #1) Categories: Indonesian, Condiment Servings: 6 Stephen Ceideburg 2 oz Dried prawns 2 Onions, thinly sliced 2 oz Oil 1/4 lb Fresh chillies, ground 1 Lemon, juice only Soak prawns in hot water until soft. Rinse and mince. Stir-fry onion in hot oil until golden; add finely ground chillies, salt to taste. Stir and reduce heat. Let simmer until chillies become tender. Add prawns and lemon juice; simmer gently another 10 minutes. From "Dishes From Indonesia", Yohanni Johns, Thomas Nelson Ltd., Sydney, 1971. SBN 17 001929 2 [It says "SBN", not "ISBN" in the book. S.C.] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Dried Prawn Sambal #2 (Sambal Lada Udang Kering #2) Categories: Indonesian, Condiment Servings: 6 Stephen Ceideburg 1 lb Dried Prawns 1 lg Onion 20 Fresh red chillies 1 tb Salt 1/2 c Oil 1/2 c Very thick coconut milk -(type I) 1/2 Lemon, juice only Soak prawns in boiling hot water until they are soft. Rinse and drain, then mince them. Grind onion and chillies until fine. Pound the chillies and onion finely with salt. Heat oil and fry chilli mixture until soft. Add minced prawns and mix well. Then add coconut milk, stirring and bring to boil on medium heat. Reduce heat, allow to simmer until mixture is thick for about 30 minutes. Stir from time to time. Add lemon juice 3 minutes before finishing the cooking. From "Dishes From Indonesia", Yohanni Johns, Thomas Nelson Ltd., Sydney, 1971. SBN 17 001929 2 [It says "SBN", not "ISBN" in the book. S.C.] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Drunkard's Noodles (Gueyteow Pad Ki Mow) Categories: Thai, Vegetarian, Pasta Servings: 2 Karen Mintzias 2 tb Oil 1 Garlic clove, finely chopped 2 sm Fresh red or green chilis - finely chopped 4 oz Sen yai noodles 1 sm Onion, cut into segments 1 md Tomato, cut into segments 4 Kaffir lime leaves, roughly - chopped 6 Sweet basil leaves 1 ts Dark soy sauce 2 tb Light soy sauce 1/2 ts Sugar 1 sm Sweet red or green pepper - finely chopped This is a favourite hangover dish - the chilis kick-start the benumbed body while the lime leaf refreshes and clears the jaded palate. In a wok or frying pan/skillet, heat the oil until a light haze appears. Add the garlic and chilis and fry until the garlic is golden brown. Add the noodles, stir, add the remaining ingredients and stir well until the peppers begin to cook but are still al dente. Turn on to a dish. Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typos by: Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Dry-Fried Shrimp with Ginger Categories: Chinese, Seafood Servings: 6 4 tb Peanut oil 2 lb Cleaned, unshelled shrimp 2 tb Minced garlic 1 ts Minced fresh ginger root 4 tb Coarsely chopped scallions 2 tb Chinese rice wine, or: - Dry sherry 2 tb Light soy sauce 1/2 ts Dark soy sauce 1 pn Salt 1/4 c Chicken broth HEAT A WOK over a high flame. Add the oil, and when it is hot, stir-fry the shrimp quickly until they turn pink. Add the remaining ingredients. Continue stirring until the shrimp are cooked (about 3 minutes). KEN HOM PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Duck Curry - Kaen of Duck * Categories: Thai, Poultry, Hot Servings: 8 6 lb Fresh Duck 6 c Coconut Milk 8 lg Dried Chilies, Soaked 1 ts Salt 1 ts Black Peppercorns 2 ts Caraway Seeds 1 tb Coriander Seeds 1 ts Dried Shrimp Paste 2 ts Minced Cilantro Root Or: - Use Extra Cilantro Leaves 1 tb Finely Chopped Cilantro - Leaves 2 1/2 tb Finely Shredded Lemon Grass 1 ts Grated Lime Or Lemon Peel 2 tb Minced Shallots 2 ts Crushed Garlic 1 ts Minced Fresh Ginger Fish Sauce (Nam Pla) Sweet Basil Leaves Wash the duck, dry thoroughly and cut into serving pieces. Set aside. In a deep saucepan or casserole bring the coconut milk to the boil; simmer for 5 minutes. Pour off half and set aside, then simmer the remaining milk for about 15 minutes. Add the duck and simmer 10 minutes. Drain the chilies and pound to a paste with the salt. Grind the peppercorns, caraway and coriander seeds together and pound with the chilies. Add the dried shrimp paste, cilantro root and leaves, lemon grass and lime and pound to a smooth paste. Stir into the duck and coconut milk, at first adding only half the paste; check the strength before adding the remaining seasoning paste. Add the reserved coconut milk, a large splash of fish sauce and basil. Simmer until the duck is tender and the sauce is thick and flavorful. Check the seasoning and serve with rice. Unused seasoning paste can be stored for several days in a covered jar in the refrigerator. From: Asia The Beautiful Cookbook. Typed by Syd Bigger. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Duck Webs in Oyster Sauce Categories: Chinese, Poultry Servings: 6 Stephen Ceideburg 5 To 6 duck webs 1/2 lb Broccoli 2 To 3 Chinese dried -mushrooms, soaked 2 sl Ginger root, peeled 2 Scallions (spring onions) 2 tb Rice wine (or sherry) 1 ts Soy sauce 1/2 tb Sugar 1 ts Salt 1 Star anise 2 tb Oyster sauce 1 ts Sesame seed oil 1 tb Cornstarch (corn flour) 4 tb Oil Remove the outer skin of the duck webs; wash and clean well. Crush the ginger root and onions. Heat up 2 tablespoons (30ml) oil; toss in the crushed ginger root and onions followed by the duck webs; stir a few times; add rice wine or sherry and soy sauce. After 5 minutes or so, transfer the entire contents to a sand-pot or casserole. Add sugar, a little salt, star anise and a little stock or water. Simmer gently for 3 hours. Just before serving, stir-fry the broccoli or greens with the Chinese dried mushrooms, a little salt and sugar. Place them on a serving dish, then arrange the duck webs on top of that. Meanwhile heat a little oil in a saucepan, add oyster sauce and sesame seed oil. Thicken with cornstarch (corn flour) mixed with a little cold water; when it is smooth, pour it over the duck webs and serve. The oyster sauce enriches the subtle taste of the duck webs From "Chinese Regional Cooking" by Deh-Ta Hsiung, Chartwell Books Inc., 1979. ISBN 0-89009-598-1 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Duck with Plum Sauce Categories: Chinese, Poultry Servings: 6 2 Ducks 4-5 lbs Salt Freshly ground pepper 2 Cloves garlic 2 sm Pieces ginger 1 c Chopped onion 2 Stalks celery 1 c Ice-cold water 1 1/3 c Plum sauce 2/3 c Bean sauce Additional plum sauce for topping Preheat oven to 400 deg. Pat ducks inside and out with paper towels. Rub skin and cavity with salt, pepper, garlic and ginger; then stuff with garlic and ginger pieces, onion and celery. Place breast side up on rack in shallow pan and roast, pricking skin frequently, 20 minutes. Remove from oven and carefully pour ice water over ducks. Return to oven and roast, pricking skin frequently, 20 minutes longer. Turn and roast another 20 minutes. Combine plum and bean sauces. Remove ducks from oven and spread some of sauce over backs. Roast 15 minutes. Turn ducks breast side up, spread sauce over and roast another 30 minutes, basting occasionally. Let ducks cool, then refrigerate overnight. Using kitchen or poultry shears, cut ducks in half lengthwise. With boning knife, cut around joints and remove legs. Cut away at joints; remove meat and discard bones. Cut away carcass; discard bones. Lay boned duck flat and slice thinly. Leave legs whole. To serve: Brush duck with additional sauce and reheat to warm through. Serve with dish of plum sauce and Chinese pancakes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Duck with Sugar Cane - Vit Tiem Mia Categories: Vietnamese, Poultry Servings: 6 1/2 c Shelled peanuts, red skin -removed 1/2 c Chestnuts, either fresh or -dried 1/2 c Ginkgo nuts, canned or fresh 1/2 c Dried lotus seeds 8 Dried Chinese mushrooms 1/2 c Red dates (jujubes) 1 Duck (about 5 pounds) Salt 1 tb Finely chopped fresh ginger -root 3 Shallots, chopped fine 2 Eighteen-inch pieces of -sugar cane (if unavailable, -omit) Clear water from 1 coconut 1 ts Rock sugar 1 tb Fish sauce 3 Scallions, both green part -and white, cut into 4 -pieces crosswise Black pepper to taste Fresh coriander, chopped Prepare the various nuts, the lotus seeds, dried mushrooms, and red dates as follows: Soak the peanuts in hot water for 30 minutes; drain and set aside. If using dried chestnuts, boil for 20 minutes, drain, and set aside. If using fresh ginkgo nuts, remove the shell and blanch to remove the thin inner skin; set aside. Soak the Chinese mushrooms in hot water for 20 minutes, then drain, remove the stems and cut into quarters; set aside. Boil the dried lotus seeds for 20 minutes; drain and set aside. Soak the red dates in hot water for 30 minutes. (If they are very dry, boil for 10 minutes.) Drain and set aside. Rinse and clean the duck. Rub salt over the duck and rinse off; let dry for 10 minutes. Combine the ginger, shallots, and 1 teaspoon salt. Rub the inside of the duck with the mixture. Combine the peanuts, chest- nuts, ginkgo nuts, lotus seeds, and 1 teaspoon salt and stuff the duck. Sew the duck closed with heavy white thread, or else use skewers. Peel the sugar cane and cut into thin lengthwise strips, the same length as the duck. Place 3 pieces of white kitchen string on a flat surface, long enough to tie the slices of sugar cane around the duck, covering the entire surface. Bring the string around and tie as you would a roast. Turn the duck over and slide the remaining strips under the string, covering the entire duck with the sugar cane. Pour the coconut water into a large pot. Put the duck into the pot and add enough water to completely cover. Add the rock sugar and 1 teaspoon of salt. Bring to a boil and remove the scum continuously for 15 minutes, then turn the heat down, cover, and keep at a lively bubble for 2 hours. Turn the duck every 30 minutes. After 2 hours, remove the duck from the pot; untie and discard the sugar cane. To the liquid remaining in the pot add the mushrooms, red dates, 1 teaspoon salt, and the fish sauce. Boil, covered, for 15 minutes, then remove the duck to the broth, cover, and simmer for an additional 15 minutes. Remove the duck and add the scallion pieces to the broth. To serve, break the duck, with the bones, into 8 pieces. Put the pieces in individual bowls and add broth, some of the various nuts that were stuffed into the duck, red dates, and mushrooms. Sprinkle with black pepper and chopped fresh coriander. From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman, Barron's, 1979. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ducklings Swimming in a Pond Categories: Chinese, Seafood, Soups Servings: 4 6 c Rich chicken broth 1/2 c Shelled green peas (or -quartered snowpeas) 12 Shelled baby shrimp 4 Nami black mushrooms 3 Egg whites Yellow food coloring Even mature adults - gourmets no less - "oo" and "ah" when presented with this simple-to-prepare soup. Preparation: Wash & soak mushrooms in warm water for 1 hour; slice into thin strips; reserve. Blanch shrimp in salted boiling water (omit if shrimp are precooked). Make ducklings within hour or less of serving. Have steamer ready. Work with eggs & mixing bowl at room temperature. Separate whites & yolks; reserve yolks for another recipe. Beat egg whites, starting slowly, then progressively faster after eggs begin to foam, until eggs are stiff but not runny. If whites are too stiff, they tend to break apart in shaping process. Form 2 ducklings per serving. Use tablespoon to form body; flatten egg in spoon; turn over onto steaming plate. To body, add blob of egg for neck & head, another piece for tail. Use toothpick to carefully shape head & tail. Steam one as test. Steaming should take 30-60 seconds to set surface of egg. After steaming, swab beak & tail with yellow food coloring; put color on toothpick to mark eyes. Soup: 30 minutes or so before serving, heat broth to just under boil; add mushrooms & peas. 5 minutes before serving, add shrimp & desired seasonings. Pour soup into warm serving bowl. Float ducklings on soup. Serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: East Indian Chicken Categories: Indian, Chicken Servings: 4 1/2 c Chopped Onion 1/2 c Chopped Green Pepper 1/4 ts Garlic Powder 1 ts Vegetable Oil 2 c Cooked Diced Chicken 1/2 ts Salt 1/2 ts Pepper 1 1/2 ts Curry Powder 28 oz Whole Tomatoes 1 tb Worcestershire Sauce 2 tb Chopped Parsley 1/4 c Raisins 2 c Cooked Rice Cook onion, pepper, garlic powder in oil until onion tender, about 3 min. Add remaining ingredients, except rice, cook over low heat for 30 min. Serve over rice. Cal: 340 Fat: 1 2/5g. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: East: Bengal Lancers Shrimp Curry (Jhinka Masala) Categories: Indian, Seafood Servings: 2 Stephen Ceideburg 1 lb Medium shrimp, peeled, -deveined, tails left on 1/2 ts Salt 1/4 ts Turmeric 1/2 ts Mustard seeds 1 ts Cumin seeds 4 Whole garlic cloves, peeled 1 Half-inch piece fresh -ginger, peeled 2 Dried red chiles, stemmed 1 tb Lemon juice 2 tb Mustard oil or light olive -oil 1 c Finely chopped onion 1 1/2 c Chopped tomato 1/4 c To 1/2 cup water Freshly cooked basmati or -long-grain rice This dish was popular with the Bengal Lancers regiment around the turn of the century. For a change of pace, try it over pasta or Indian basmati rice. Sprinkle shrimp with salt and turmeric. Toss well to coat; cover and set aside for 15 minutes. Combine mustard, cumin, garlic, ginger, chiles and lemon juice in a blender and puree. Set aside. Heat oil in a large heavy skillet over medium-high heat. Add onions and cook until soft, about 3 minutes. Add pureed spice mixture. Cook, stirring, until fragrant, about 5 minutes. Stir in tomato and cook until soft. Add shrimp, stir gently to coat them evenly. Pour in the water and bring to a boil, stirring constantly. Reduce heat to medium, cover, and cook until shrimp are just opaque, about 5 minutes. Mound rice into heated serving plates. Spoon curry over and serve. Note: Basmati rice has a distinctive nutty flavor. It is available at Indian, Middle Eastern, some specialty food stores and supermarkets. PER SERVING (not counting rice): 375 calories, 40 g protein, 15 g carbohydrate, 17 g fat (3 g saturated), 279 mg cholesterol, 279 mg sodium, 3 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: East: Calcutta Curried Fish with Crisp Vegetables Categories: Indian, Seafood Servings: 2 Stephen Ceideburg 1/2 ts To 3/4 ts cayenne pepper 3 tb Mustard oil or light olive -oil 1 lb Fresh salmon or red snapper -filet 1/2 c Broccoli florets 1/4 c Red bell pepper julienne 1/2 c Peeled, sliced carrots 1/4 c Petite peas, fresh or frozen 5 Whole cloves 1 Two-inch piece cinnamon -stick, broken 2 Green cardamom pods 1 Bay leaf 1/2 c Finely chopped onion 2 ts Grated fresh ginger 1 tb Dijon-style mustard 4 tb Unflavored yogurt 1/2 ts Salt 2 ts Lemon juice Fresh mint leaves for -garnish This bountiful combination of fish, simmered with plenty of fresh vegetables, comes from the bay of Bengal. The whole spices used in the recipe are not meant to be eaten; remove them just before serving. Combine cayenne and tablespoon of the oil and rub over fish. Cover and marinate for 15 minutes. Meanwhile, combine broccoli, bell pepper, carrots and peas in a steamer over boiling water. Steam until crisp-tender, about 4 minutes. Heat remaining 2 tablespoons oil in a large, heavy skillet over medium-high heat. Add cloves, cinnamon, cardamom and bay leaf. Cook, stirring until fragrant, about 1 minute. Add onion and ginger; cook until onion is soft, about 3 minutes. Add fish in single layer. Stir in mustard. Cook for about 1 minute per side. Stir in yogurt and salt. Simmer over low heat stirring constantly, for 3 or 4 minutes. Mix in steamed vegetables. Transfer fish into a heated serving platter. Spoon sauce and vegetables over. Sprinkle with lemon juice and mint leaves. PER SERVING (4 servings): 260 calories 25 g protein, 7 g carbohydrate, 15 g fat (2 g saturated), 60 mg cholesterol, 428 mg sodium, 2 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: East: Chili Lima Beans with Fresh Dill (Dalna) Categories: Indian, Beans Servings: 6 Stephen Ceideburg 1/4 c Large dried lima beans 1/2 tb Light vegetable oil 1/4 ts Cumin seeds 1/2 c Chopped onion 2 Garlic cloves, peeled, -crushed 1 Half-inch piece fresh -ginger, peeled 1/2 c Peeled, chopped tomato 2 tb Flaked coconut 2 tb Chopped fresh cilantro 2 1/2 c Water 1/4 ts Cayenne pepper 1/2 ts Paprika 1/2 ts Salt, or to taste 1 tb Chopped fresh dill Dalnas are the ingenious creations of cooks from Orissa, in eastern India. Traditionally, the dish is prepared with yellow mung beans, but I have created this recipe using readily obtainable large lima beans. To round out the menu, accompany this robust stew with rice pilaf. Rinse lima beans. Soak in water to cover for 6 hours, or overnight. Drain and rinse again. Set aside. Heat oil in a small heavy skillet over medium-high heat. Add cumin, onion, garlic and ginger. Stir and cook until onion starts to brown, about 4 minutes. Add tomato, coconut and cilantro, reduce heat and cook until tomato is soft. Transfer to a blender, add 1/4 cup of the water and blend until smooth. (If necessary, add more water to facilitate blending.) Combine beans, tomato-onion mixture and remaining water in a heavy 2 quart saucepan. Bring to a boil, reduce heat to medium, cover, and cook until beans are tender, but still hold their shape, about 1 hour. Add cayenne, paprika and salt. Mix thoroughly. Garnish with fresh dill. PER SERVING: 55 calories, 2 g protein, 7 g carbohydrate, 2 g fat (1 g saturated), 0 mg cholesterol, 181 mg sodium, 3 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Easy Sweet-N-Sour Pork Chops Categories: Chinese, Pork Servings: 2 4 Pork rib or loin chops (1/4- -to 1/2-inch thick 2 tb Vegetable oil 3/4 ts Salt, divided 3/4 c Unsweetened pineapple juice 1/2 c Green bell pepper strips 3 tb Brown sugar, firmly packed 2 tb Corn starch 1/8 ts Crushed red pepper flakes Heat oil in large skillet over medium heat; cook pork chops until browned, turning occasionally, about 10 to 12 minutes. Sprinkle 1/4 teaspoon salt over pork; remove to warm platter and keep warm. Pour off drippings from skillet; add remaining ingredients and rest of salt. Bring to a boil over high heat; return pork to pan. Reduce heat to low and simmer for 5 to 7 minutes. Woman's Day MEALS IN MINUTES August 1985 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ebi Kimizushi (Prawn Sushi with Egg Yolk) Categories: Japanese, Seafood, Appetizers Servings: 6 MMMMM------------------------------SUSHI----------------------------------- 6 ea Med., Raw, Unshelled, Shrimp MMMMM-----------------------------MARINADE---------------------------------- 3 tb Rice Vinegar 1 ts Sugar 1 pn MSG 4 tb Water 1/4 ts Salt MMMMM-----------------------------FILLING---------------------------------- 4 ea Egg Yolks 1/4 ts Salt 1 pn MSG 1 1/4 ts Sugar 2 1/2 ts Lemon Juice TO COOK PRAWNS: Leaving the shells of the prawns intact, insert the toothpicks along the inside curves to prevent curling. Drop the prawn into 3/4 pt of boiling water and cook briskly, uncovered, for about 3 minutes until pink and firm. Drain in a sieve and cool quickly under cold running water. Remove the toothpicks and peel the prawns, leaving the last section of shell and tail on each one. De-vein the prawns by making a shallow incision across their tops with a small, sharp knife. Lift out the vein. Butterfly the prawns by cutting along their inner curves 3/4 of the way through, spreading the open and flattening with a cleaver. MARINADE Put the vinegar, water, salt, sugar and MSG into a mixing bowl and stir together thoroughly. Add the prawns, marinade at room temperature for 1 hour. FILLING Drop the egg yolks into a small saucepan and beat lightly with a fork. Remove 2 1/2 t of the yolks and set aside. Add 3/4 pt of water to the remaining yolks, stir thoroughly, and cook over a moderate heat for 10-15 minutes until the yolks are firm and hard-boiled. Drain them in a sieve, and mash them into a paste. Beat the sugar, salt, salt, lemon juice, MSG, and the rest of the raw egg yolks and continue to beat. Rub the mixture through a fine sieve. TO ASSEMBLE AND SERVE Divide the seasoned egg filling into 6 equal parts and pack each part into the center of a prawn. Seal the edges by pressing them together. Serve at room temperature. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Egg Custard Tarts Categories: Chinese, Desserts Servings: 6 Tart Pastry: 1/4 c Butter 1/4 c Lard 1 Egg 6 tb Sugar 2 c Sifted all purpose flour. Egg Custard Filling: 2 Whole extra large eggs 3 Extra large egg yolks 1 c Whole milk 1/2 c Half and half 1 c Sugar Cream the butter with lard. Add egg and sugar. Beat well. Add flour, 1 cup at a time. The dough will be mealy. Work quickly with your hands to gather dough into a ball. Knead lightly so the mixture adheres. You may chill it at this point while making the filling. Egg Custard Filling: Be sure all the ingredients are at room temperature. Beat whole eggs at low speed with egg yolks well. Do not over beat, add sugar, then milk, then half and half. Let mixture rest 10 - 15 minutes. Skim foam from mixture. Separate dough into 24 ball. Press each into 2 1/2 inch tart shell to an even layer across the bottom and all the way up the side. Fill shell with filling almost to the top. Preheat oven to 300. Place tarts on cooky sheet and bake for 45 minutes. Cool for 10 - 15 minutes. Loosen slightly by inserting a toothpick along the sides. Tart shell should unmold easily. Rhoda Yee's comments: It is important that the ingredients for the filling be at room temperature and beaten over a bowl of warm water. Cold ingredients will cause filling to separate during baking. By skimming off the foam, the custard will have a golden, creamy appearance with a velvety smooth texture which is a most unique and delightful gastronomic treat! Do not bake at high heat, this will cause the custard to bubble up like a balloon and burst. From "Dim Sum" by Rhoda Yee. Posted by James Lor. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Egg Drop Soup #1 Categories: Chinese, Soups Servings: 6 3 c Chicken broth 1 ts Salt 1 ds Of white pepper 1 md Green onion with top chopped 2 Egg slightly beaten Heat chicken broth, salt and white pepper to boiling in 2 quart saucepan. Stir green onions into eggs. Pour egg mixture slowly into boiling broth, stirring constantly with fork to form shreds of egg. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Egg Drop Soup #2 Categories: Chinese, Soups Servings: 6 6 c Chicken stock - see "Chicken -Stock - Chinese" Salt 6 Eggs - at room temperature, -beaten 1/2 c Green onions - thinly sliced In a large pot, bring the chicken stock to a boil over high heat. Season to taste with salt. Gradually pour in the beaten eggs, whisking constantly with a large cooking fork until soft threads of egg form, about 1 minute. Pour the soup into a warm tureen. Serve immediately with the green onions mounded in the center. Recipe from Food & Wine, November, 1991. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Egg Drop Soup #3 Categories: Chinese, Soups Servings: 12 3 qt Water 9 Chicken Bouillon Cubes 1/3 c Soy Sauce 6 Eggs, Well Beaten 1 1/2 c Finely Chopped Green Onions -And Tops Bring water to a boil in a large saucepan; add bouillon cubes and stir until dissolved. Stir in soy sauce; return to a boil. Remove from heat; add eggs all at once, stirring rapidly in one direction with a spoon. Eggs will separate to form fine threads. Stir in green onions. Serve immediately. Typed by Syd Bigger. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Egg Drop Soup #4 Categories: Chinese, Soups Servings: 4 2 Eggs 2 ts Water 2 Scallions 1 tb Cornstarch 3 tb Water 6 c Stock 1/2 ts Sugar 3/4 To 1 tsp salt 1 ts Sherry 1 tb Soy sauce Beat eggs & stir in water. Mince scallions. Blend cornstarch and remaining cold water to a paste. Bring stock to a boil. Reduce heat to medium and stir in sugar, salt, sherry & soy sauce. Add cornstarch paste & cook, stirring, until soup thickens & is smooth. Reduce heat to low. Pour eggs in slowly, stirring constantly, until they separate into shreds; then turn off heat. Garnish with minced scallions. Serves 4-5. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Egg Drop Soup #5 Categories: Chinese, Soups Servings: 5 2 Dried black mushrooms 1/4 lb Lean pork 1 tb Cornstarch 1 tb Sherry 1 Egg white 6 Dr sesame oil 1/4 c Bamboo shoots 1 Scallion stalk 1/2 c Stock 2 ts Cornstarch 6 c Stock 1 tb Soy sauce 3/4 To 1 tsp salt 2 Eggs 1 ds Pepper Soak dried mushrooms. Shred pork. Combine cornstarch, sherry & egg white; add to pork & toss to coat. Sprinkle with sesame oil. Shred bamboo shoots & soaked mushrooms. Mince scallion stalk. Blend cold stock & remaining cornstarch. Put remaining stock in a pan with mushrooms, bamboo shoots, soy sauce & salt. Bring to a boil. Reduce heat & simmer, covered, 2 to 3 minutes. Add cornstarch mixture & cook, stirring, until soup begins to thicken. Add pork & cook 1 minute more. Meanwhile beat eggs. Pour eggs in slowly, stirring constantly until they separate into shreds, then turn off heat. Sprinkle with minced scallions & pepper. VARIATION: For the pork, substitute chicken. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Egg Drop Soup #6 Categories: Chinese, Soups Servings: 4 2 ea Eggs 1 ts Salt 2 c Basic Stock 2 ts Finely chopped green onions In a small bowl, beat eggs with a pinch of salt; set aside. In a medium saucepan, bring stock to a boil. Slowly pour beaten eggs into boiling stock, stirring constantly. Cook for 1 minute. Place remaining salt and onions in a serving bowl. Add soup; serve hot. Makes 4 servings. Posted by Claire Carter. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Egg Drop Soup #7 Categories: Chinese, Soups Servings: 4 1 1/2 qt Chicken broth, or clear soup -stock 2 tb Cornstarch, mixed in 1/4 cup -cold water 2 Eggs, slightly beaten with a -fork 2 Scallions, chopped, -including green ends. Here's one from Jim Lee's Chinese Cook Book (My favorite). He says that the secret of good soup is good soup stock. To keep the egg flakes afloat, the soup must be thickened with cornstarch first before the beaten eggs are stirred in. Bring soup stock to a boil. Slowly pour in the cornstarch mixture while stirring the stock, until the stock thickens. Reduce heat so stock just simmers. Pour in the eggs slowly while stirring the soup. As soon as the last bit of egg is in, shut off heat at once. Serve with chopped scallions on top. SUBSTITUTIONS AND VARIATIONS: TOMATO EGG-DROP SOUP is just a variation of plain egg-drop soup. The added tartness of tomatoes gives this soup an extra "zing" and helps to pick up sagging appetites. The addition of 1 medium-size can of stewed tomatoes is all that is needed. Bring stock to a boil. Add the tomatoes. (Mash the tomatoes if the pieces are too large.) When soup boils again, add the cornstarch mixture as before. Add the eggs while stirring. Shut off heat at once and serve topped with the chopped scallions. Posted by Pat Stockett. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Egg Foo Yong (Master Recipe) Categories: Chinese, Eggs Servings: 4 1 c Cooked ham or roast pork 1/2 c Chopped, onions 1 c Drained, canned bean sprouts 4 tb Chopped green onion tops 1 tb Soy sauce 1 ts Salt 3 Eggs Oil for deep frying Sauce: 1 1/2 c Chicken stock 1 ts Molasses 1 ts Soy sauce 1 ts Cornstarch 2 tb Cold water Put meat, onion, sprouts, green onion tops, soy sauce, and salt in a bowl; mix well. Stir the eggs lightly into the mixture. Use a deep-bowl ladle to spoon out the mixture and lower into the hot oil. Tip the ladle at once to release the omelets. Let them fry until they rise to the top. Turn each to brown the other side. Lift out with a large slotted spoon. Serve on a hot dish covered with a little of the sauce (below). Serve additional soy sauce separately. Egg Foo Young Variations Chicken Foo Yong: Use cooked chicken or turkey instead of ham or pork. Crabmeat Foo Yong: Use canned or cooked crabmeat instead of ham or pork. Lobster Foo Yong: Use canned or cooked lobster instead of ham or pork. Shrimp Foo Yong: Use canned or cooked shrimp instead of ham or pork. Vegetable Foo Yong: Omit meat; use 2 cups chopped green pepper, celery, onion, and canned bean sprouts combined. Season with additional 1 teaspoon salt. Subgum Foo Yong: To the master recipe or any variation, add 1 cup diced mushrooms, 1/2 cup diced green beans, and 1/2 cup diced canned bamboo shoots. Mix and cook as directed. Sauce: Heat stock with molasses and soy sauce. Combine cornstarch with cold water; stir it until smooth. Let come to boiling point and cook until thickened. Recipe from Mary Margaret McBride Encyclopedia of Cooking * Published by Homemakers Research Institute copyright,1959 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Egg Foo Yong Categories: Chinese, Eggs Servings: 12 1 c Chopped cooked turkey or -chicken 2 tb Butter or margarine 1 cn Bean sprouts, drained 1/2 c Chopped, onion 1/2 c Chopped, celery 1 tb Finely chopped, green pepper -or parsley 6 Slightly beaten eggs 1 ts Salt Fat for frying Sauce: Juice from cooked -vegetables above 1 c Juice from canned bean -sprouts 1 tb Cornstarch 1 ts Sugar 2 tb Soy sauce Brown chicken lightly in butter. Add bean sprouts, onion, celery, and green pepper. Cover and cook a few minutes until onion is transparent. Cool slightly. Spoon chicken-vegetable mixture into beaten eggs, straining out liquid in bottom of pan. Add salt. Mix thoroughly. Pour 1/4 cup mixture into hot fat, about 1/2 inch deep. Flatten "cake" to 1/2 inch thickness. Cook until brown on both sides, turning once. Drain and serve hot with sauce. Makes 12 cakes Sauce: Combine juices, setting aside 1/4 cup of liquid. Heat to boiling. Blend cornstarch, sugar, and the 1/4 cup liquid. Add to boiling juice. Cook, stirring constantly until thickened. Add soy sauce. Recipe from Mary Margaret McBride Encyclopedia of Cooking * Published by Homemakers Research Institute copyright,1959 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Egg Foo Yung (Foo Yung Don) Categories: Chinese, Eggs Servings: 10 1/2 lb Fresh bean sprouts 1/2 md Yellow onion 1/4 lb Chinese BBQ Pork 10 tb Oil, approximately 1 Bamboo shoot tip (canned) or 1/2 c Sliced bamboo shoots 1 Green onion, finely chopped 1 tb Sesame seeds 1/2 ts Salt 1/2 ts Sugar 6 lg Eggs 1 ts Oyster sauce 1/2 ts Thin soy sauce MMMMM------------------------------GRAVY----------------------------------- 1 cn (2 cups) chicken broth 1/3 c Sliced mushrooms, optional 1/2 ts Salt 1/2 ts Sugar Dash of pepper 1 ts Dark soy sauce 3 tb Cornstarch 6 tb Cold water 1. Wash and drain bean sprouts. 2. Cut onion into thin slices. 3. Cut pork into thin strips, julienne style. 4. Heat wok, adding 1 tablespoon oil. Stir-fry bean sprouts, onion, BBW pork, and bamboo shoots for 2 minutes with 1/2 teaspoon salt and 1/2 teaspoon sugar. (Do not overcook.) Let cool before using. 5. In a separate bowl beat the eggs, add oyster sauce and soy sauce; mix well. 6. Add the stir-fried ingredients and mix thoroughly. 7. Heat wok, add 1 tablespoon oil and drop 1/2 C. of the mixture in the wok. Fry about 2 minutes on each side. Place on serving dish and set aside. 8. Repeat procedure with remaining oil and mixture. 9. Pour gravy, over patties and garnish with the chopped green onion and toasted sesame seeds. Toast sesame seeds in a dry frying pan, without oil for 3 minutes. GRAVY: 1. Bring broth to a boil. 2. Add mushrooms, salt, sugar, pepper and dark soy sauce. 3. Prepare thickening made with the cornstarch and cold water; add the seasoned broth and cook for 1 minute. SOURCE: Chopsticks, Clever, and Wok. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Egg Foo Yung Categories: Chinese, Eggs Servings: 5 16 oz Mixed chinese vegetables, -drained 5 oz Boned chicken or 3/4 c Cooked chicken 1/4 c Minced onion 1/2 ts Seasoned salt 4 Eggs 5 ts Butter or margarine In mixing bowl, combine vegetables, chicken or turkey, onion, and season salt. Mix thoroughly. Add eggs and stir just until combined. Preheat wok at Med. about 2 minutes. Melt 1 tsp of butter or margarine. Add 1/2 C of egg mixture or just enough to cover center flat base of wok. Cook for 3 minutes or until browned and egg is set. Turn like a pancake with a smooth edged spatula and cook second side for 2 minutes. Turn only once. Either push up the side to keep warm or place on platter. Repeat cooking with remaining 4 patties. Serve immediately with Sherry-Broth Sauce or bottled sweet-sour sauce or mustard sauce. Makes 5 servings or 5 5-1/2 inch wide egg foo yung. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Egg Foo Yung (Chinese Omelet) Categories: Chinese, Eggs Servings: 2 Egg Mixture: 4 oz Shelled and deveined cooked -shrimp 2 lg Eggs, beaten with 2 -teaspoons water 1 c Bean sprouts 1/4 c Chopped scallions (green -onions) 1/8 ts Salt Dash each garlic powder and -white pepper 2 ts Peanut or vegetable oil Sauce: 1 1/2 ts Soy sauce 1 ts Each cornstarch and rice -vinegar Dash ground ginger 1/2 c Water To prepare Egg mixture: In bowl combine shrimp, beaten eggs, bean sprouts, scallions, and seasonings, mixing well. In 9 inch nonstick skillet heat oil; drop a scant 1/4 cup of egg mixture into hot oil and cook until set and lightly browned on bottom. Turn patty over and brown other side; remove to a warmed platter and keep warm. Repeat procedure with remaining egg mixture, using scant 1/4 cup mixture for each patty. To prepare Sauce: In small saucepan combine soy sauce, cornstarch, vinegar, and ginger, stirring to dissolve cornstarch; gradually stir in water. Stirring constantly, bring mixture to a boil and cook until sauce thickens. TO SERVE: Transfer patties to 2 warmed plates and top each portion with half of the sauce. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Egg Fu Yung Categories: Chinese, Eggs Servings: 6 1 c Barbecued Meat Your Choice * 1 c Fresh Bean Sprouts 1/2 c Celery, Thinly Sliced 1/4 c Onions, Thinly Sliced 1/4 c Green Onions Chopped Fine 1/4 c Mushrooms, Sliced 6 Eggs Salt And Pepper To Taste MMMMM------------------------------GRAVY----------------------------------- 2 c Chicken Or Beef Soup Stock 1 g MSG Accent (Optional) 1 1/2 ts Corn Starch Salt To Taste * Use leftover barbecued pork, chicken, beef or ham. ~------------------------------------------------------------------------- Combine all ingredients except eggs and mix thoroughly. Add eggs to mixture and blend together. Heat enough oil to cover bottom of large skillet. Form patties using approximately 1/3 cup of mixture. Fry until brown on both sides turning only once. Heat liquid for gravy in small saucepan. Add remaining sauce ingredients and cook until thick and bubbly, stirring constantly. Pour over patties and serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Egg Mayonnaise Indienne Categories: Indian, Appetizers Servings: 4 4 Hard-boiled eggs 3 1/2 oz Tuna, drained, flaked 1/2 c Mayonnaise Salt to taste Fresh ground pepper to taste 4 Cocktail gherkins, chopped 3 tb Half and half 2 ts Tomato paste 1 1/2 ts Curry Powder Paprika Fresh Italian parsley -sprigs (opt) Cut eggs in half lengthwise and carefully remove yolks. Put yolks into a bowl. Mix in tuna, 2 tablespoons of mayonnaise, salt, pepper and gherkins. Divide mixture evenly between egg white halves and fill hollows. Smooth tops to form neat mounds. In a bowl, mix remaining mayonnaise, half and half, tomato paste and Curry Powder; season with salt. Mix until smooth. Spoon mixture over prepared eggs to coat completely. Garnish with paprika and parsley sprigs, if desired. Serve chilled. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Egg Roll Skins Categories: Chinese, Appetizers Servings: 6 6 Eggs 2 c Flour 2 c Water 1 ts Salt Add 2 Tb. of batter and tilt around to coat evenly. Cook for 1 minutes. Invert MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Egg Rolls #1 Categories: Chinese, Appetizers Servings: 4 1 lb Package Egg Roll Skins Egg Beaten Enough Oil To Deep-fry 1 c Diced Roast Pork 1/2 c Cooked And Diced Shrimp 1/4 c Water Chestnuts 1/4 c Shredded Bamboo Shoots 2 c Chopped Bean Sprouts, Fresh 2 Green Onion, Finely Chopped 4 Fresh Mushroom Chopped 1/2 ts Sugar 2 tb Soy Sauce 1 tb Sesame Oil Salt And Pepper To Taste Heat the sesame oil in a large skillet. Quickly cook the bean sprouts over high heat stirring constantly. Add mushrooms, water chestnuts, bamboo shoots and cook approximately 2 minutes. Add meat, shrimp, green onion, salt & pepper, soy sauce and sugar. Remove from heat and set aside to cool. Place 2 tablespoons of the mixture in center of egg roll skin. Take the two opposite ends and fold in. Moisten other 2 edges with beaten egg. Roll into a log shape. Pre-heat oil in either a deep pot or wide deep skillet. Fry the egg rolls until golden brown turning every so often to get an even browning. Remove from oil and place on absorbent paper to drain and serve very hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Egg Rolls #2 Categories: Chinese, Appetizers Servings: 12 1 sl Ginger - fresh, peeled, -about 1 inch 1 Clove garlic - large 1 tb Sugar - PLUS 1-1/2 teaspoons 2 1/2 ts Salt 6 Med. shrimp - about 1/4 -pound, shelled and deveined 1 Head cabbage - green, tough -outer leaves removed (2 lb) 1 Med. onion - cut into -1/4-inch dice 2 lg Celery ribs - cut into -1/4-inch dice 12 Egg roll wrappers 1 Egg - beaten 4 c Peanut oil - for deep frying 1 tb Dry mustard - mixed with 1 -tablespoon cold water 1. Fill a large saucepan with water. Add the ginger, garlic, sugar and salt and bring to a boil over high heat. Add the shrimp and cook until they curl and turn pink, about 1 minute. Discard the garlic and ginger and, using a slotted spoon, transfer the shrimp to a sieve to drain; let cool slightly, then cut in 1/4-inch dice. Set aside. 2. Bring the water in the saucepan back to a boil over high heat. Halve, core and finely chop the cabbage. You should have 6 cups. Add the cabbage, onion and celery to the water and cook until the cabbage is bright green, about 1-1/2 minutes. Drain thoroughly in a colander and set aside to cool slightly. Press down to extract any excess water from the vegetables. 3. In a large bowl, combine the reserved shrimp and the barbecued pork; season with salt to taste. Add the vegetables and mix well. Divide the filling into 12 equal portions. 4. Place an egg roll wrapper on a work surface like a diamond, with a tip facing you. Keep the remaining wrappers covered. Place one portion of the filling in a horizontal line across the bottom third of the wrapper, then fold the tip closest to you over the filling toward the center. Lightly brush the side tips of the wrapper with some of the beaten egg, then fold them into the center. Brush the surface with egg and roll up the wrapper from the bottom. Brush the top tip with egg; fold toward you to seal the cylinder. Repeat with remaining wrappers and filling. 5. Heat a wok over high heat for 45 seconds. Add the peanut oil and heat to 350F. Add 4 egg rolls to the wok and fry, turning frequently with tongs or chopsticks, until golden brown, 4 to 5 minutes. Transfer to a colander or large sieve set over a bowl to drain. Repeat with the remaining egg rolls, 4 at a time. Serve immediately with the mustard sauce. Makes 12 egg rolls. This is truly a creation of the Chinese-American restaurant. There is no such thing as an egg roll in China. There are spring rolls, delicate finger-size cylinders filled with bean sprouts, scallions, shrimp and pork, encased in a paper-thin skin. Egg rolls on the other hand are usually filled with a bewildering variety of ingredients, mostly chopped cabbage. It is, however, possible to create a fine egg roll such as the one here. Recipe from Food & Wine, November, 1991. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Eggplant Bharta Categories: Indian, Vegetarian, Hot Servings: 4 2 md Eggplants, halved 1/2 c Finely chopped onion 2 Green chilies, chopped 1/4 ts Salt 1/4 c Cilantro, chopped 1 tb Ghee 1/2 ts Oil Rub the ghee over the cut side of the eggplant. Roast until the skin is lightly burned. The eggplant should be completely soft & tender. Peel & mash the pulp with a potato masher. Mix well with onion, chilis, salt, cilantro & oil. Fry in a skillet with a little oil for 3 to 5 minutes. The mixture should be fairly dry. Chakravarti & Morizot, "Not Everything we Eat is Curry" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Eggplant Salad Categories: Chinese, Salads, Vegetarian Servings: 4 4 Long Chinese eggplants - cut lengthwise - into quarters 2 oz Agar-agar strips (optional) -=OR=- substitute -Shredded Lettuce- 1 tb Toasted sesame seeds -(for garnish) MMMMM------------------------HUNAN VINAIGRETTE----------------------------- 1 ts Grated ginger 2 Garlic cloves, finely minced 2 Green onions, finely minced 1 tb Coriander leaves, minced 2 tb Soy sauce 1 tb White vinegar 1 ts Chinese hot chili oil -=(or to taste)=- 1/4 tb Sesame oil 1/3 ts Salt PLACE THE EGGPLANT in a shallow heat-proof dish and steam over high heat for about 20 minutes or until tender. Test with a fork. Remove. When cooled, tear into thin strips or cut into a 1/2-inch cubes. Refrigerate. In a bowl, cover the optional agar-agar with cold water for 10 seconds or until pliable. Drain, cut into 1-inch lengths and refrigerate. In a small bowl, thoroughly mix together the vinaigrette ingredients. Taste for seasoning. Arrange the agar-agar in a shallow platter. Toss the chilled eggplant with the vinaigrette and scatter over the agar-agar. Garnish with a sprig of coriander and the toasted sesame seeds. JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Eggplant Sichuan Style Categories: Chinese, Vegetarian Servings: 4 6 Chinese eggplant, or: 1 lg Italian eggplant 2 ts Salt 4 tb Peanut or corn oil - (or more if needed) 1 tb Soy sauce 1 tb Sugar 1/4 c Chicken stock 2 ts Grated fresh peeled ginger 1 tb Minced garlic 1/4 ts Dried red chile flakes 1/4 c Chopped water chestnuts, -(peeled), preferably fresh 3 Green onions, trimmed and - chopped 1 tb Red wine vinegar 1 tb Sesame oil 1 tb Toasted black sesame seeds - (for garnish) CUT EGGPLANT into 1/2-by-2-inch strips. If using Italian eggplants, peel skin. In a colander, toss eggplant with salt; drain for 30 minutes. Squeeze gently to remove excess water. Pat dry with paper towels. In a small bowl, mix soy sauce, sugar and chicken stock. Preheat wok until hot over high heat. Add 3 tablespoons of the oil, tilt wok to coat sides. When hot, add 1 layer of eggplant, stir-fry until seared and tender (about 3 minutes). Remove to colander. Drain over a bowl to catch juices. Cook remaining eggplant in same manner adding more oil if needed. Reheat wok over medium-high heat. Add remaining 1 tablespoon of the oil, ginger, garlic and chile; cook gently but do not brown. Add water chestnuts and half of the green onions; stir-fry together for 5 seconds. Increase to high heat, add reserved soy sauce mixture and eggplant juices; bring to a boil. Return cooked eggplant; toss quickly over high heat until most of the sauce is reduced and absorbed into eggplant (about 1-to-2 minutes). Fold in vinegar and sesame oil. Remove to serving dish. Top with remaining green onions and sesame seeds. Serve hot or cold. JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Eggplant Sze-Chuan Style Categories: Chinese, Vegetarian Servings: 6 4 Eggplant (about 350 g) 1/2 tb Chopped ginger 1 ts Chopped garlic 1 tb Hot bean paste 2 tb Soy sauce 1/2 tb Brown vinegar 1 ts Sugar 1 ts Salt (optional) 1/2 c Soup stock 1/2 tb Sesame oil 6 tb Peanut oil 1 tb Chopped green onion 1. Choose firm purple eggplant, remove stalk and without peeling, cut into thumb size pieces. 2. Heat oil in wok until very hot. Put eggplant in, turn heat to low, stir fry until it's soft (about 3 minutes). Then press eggplant to squeeze out excess oil. Remove eggplant from wok and set aside. 3. Into wok add chopped garlic, ginger, and hot bean paste, stir a few seconds, add soy sauce, sugar, salt, and soup stock and bring to boil. Add eggplant, cook about 1 minute until sauce is gone. 4. Add vinegar and sesame oil and stir until heated through. Sprinkle with chopped green onion. Mix carefully and serve. Notes I don't what eggplants are like in your part of the kitchen, but here they are usually quite large and one eggplant will suffice. If you can't find hot bean paste at your local Asian grocery, I find that black bean paste and little chili works fine. (Fro, Pei-Mei's Chinese Cookbook vol 1) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Eggplant with Chicken (Or Tofu) Categories: Thai, Chicken Servings: 4 1/3 lb Boneless chicken breast, OR 1/4 lb Tofu 3/4 lb Japanese eggplant 6 tb Oil 3 Garlic cloves 4 Red chile peppers 12 Basil leaves 2 tb Yellow bean sauce Crush garlic. Chop peppers. Slice unpeeled eggplant crosswise into slices 1/8 inch thick. thinly slice chicken (or, if using tofu, cut into 1/2 inch cubes) Heat oil. Add garlic and stir fry until light brown. Add eggplant and chicken (or tofu) and cook for five to seven minutes. Add red chile peppers, basil leaves, and yellow bean sauce; mix well. Serve immediately, since eggplant and basil turn dark if dish sits after cooking. Courtesy of Steve Frank in Wildnet Recipes MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Eggplant-Spinach Curry Categories: Indian, Vegetarian, Hot Servings: 8 Karen Mintzias 1/4 c Oil 1 ts Black mustard seeds 12 Garlic cloves, minced 2 lb Spinach, rinsed, dried, - and finely chopped 1 md Eggplant cut into 1/2" cubes 1 Piece ginger root (1-inch) -peeled and grated 1/4 ts Jalapeno chiles, minced 1/4 ts Tumeric powder 1/4 ts Paprika 1/2 ts Ground coriander 1/2 ts Ground cumin 2 md Tomatoes, finely chopped Salt Cilantro sprigs, for garnish Heat the oil with half of the mustard seeds in a large saucepan. Add remaining mustard seeds when the cooked seeds begin to pop. Add the garlic and saute until tender. Add the spinach, a small amount at a time, stirring occasionally to keep the spinach from scorching. When the spinach wilts, add the eggplant, ginger, jalapeno chiles, tumeric, paprika, coriander, and cumin. Saute to blend the flavors. Cover, and cook over medium-low heat for 15 minutes. Add the tomatoes and season to taste with salt. Cook, uncovered, 5 minutes longer. Garnish with cilantro. Source: Dhaba Cuisine of India restaurant - Santa Monica, California Best Recipes from the Los Angeles Times ISBN: 0-8109-1237-6 Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Eggs in Red Pepper Sauce - Sambal Goreng Telor Categories: Laos, Eggs, Appetizers Servings: 44 1 tb Chopped Onion 1 Clove Of Garlic Butter For Frying 1 c Coconut Milk 1 c Stock 1 Salt To Taste 1 ts Crushed Red Pepper 1/2 ts Paprika 1/2 ts Laos Powder If Available 4 Hard Boiled Eggs Saute the chopped onion and garlic in the butter. Add the other ingredients (except the eggs) and bring to the boil, stirring occasionally. Add the eggs and continue cooking and stirring for 3 minutes. Remove from the heat and halve the eggs, then serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ekoori Categories: Indian, Eggs Servings: 4 3 tb Oil 1 Onion, small, peeled - and minced 1/2 ts Ginger, fresh, peeled - and grated 1/2 Chile serrano, finely - chopped 1 tb Cilantro, fresh, - minced 1/2 ts Turmeric 1/2 ts Cumin, ground 1 Tomato, small, peeled, - chopped 6 Egg, lightly beaten Salt Pepper, black Melt the butter in a medium-sized frying pan over medium heat. Put in the onion and sauté until soft. Add the ginger, chili, fresh green coriander, turmeric, cumin and tomato. Stir and cook for 3-4 minutes or until tomato is soft. Put in the beaten eggs. Salt and pepper them lightly. Stir the eggs gently until they form soft, thick curds. Cook the scrambled eggs to any consistency you like. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Empress Chicken Wings Categories: Chinese, Chicken, Appetizers, Wings Servings: 4 1 1/2 lb Chicken Wings 3 tb Soy Sauce 1 tb Dry Sherry 1 tb Minced Fresh Ginger Root 1 Clove Garlic, Minced 2 tb Vegetable Oil 1/3 c Cornstarch 2/3 c Water 2 Green Onions And Tops, Cut -Diagonally Into Thin Slices 1 ts Slivered Fresh Ginger Root Disjoint the chicken wings; discard tips (or save for stock). Combine soy sauce, sherry, minced ginger and garlic in a large bowl; stir in chicken. Cover and refrigerate for 1 hour, stirring occasionally. Remove chicken; reserve marinade. Heat oil in large skillet over medium heat. Lightly coat chicken pieces with cornstarch; add to skillet and brown slowly on all sides. Remove chicken; drain off fat. Stir water and reserved marinade into same skillet. Add chicken; sprinkle green onions and slivered ginger evenly over chicken. Cover and simmer for 5 minutes, or until chicken is tender. Typed by Syd Bigger. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Evil Jungle Prince with Chicken (Or Mixed Vegetables) Categories: Thai, Chicken Servings: 4 1/2 lb Boneless chicken breast or: 1/2 lb Mixed vegetables 4 Small red chile peppers 1/2 Stalk lemon grass 2 Kaffir lime leaves 2 tb Oil 1/2 c Coconut milk 2 tb Fish sauce 15 Basil leaves 1 c Chopped cabbage thinly cut chicken into 2-inch strips. If doing veggie version, cut veggies into thin strips. Grind together red chili peppers, lemon grass, and kaffir lime leaves. Heat oil and saute pepper mixture for three minutes. Stir in coconut milk and cook for two minutes. Add chichen (or vegetables) and cook for five minutes of until cooked. Reduce heat to medium-low. Stir in fish sauce and basil. Serve on bed of chopped cabbage. Note: For mixed vegetables, choose from amoung bell peppers, string beands, water chestnuts, tomatoes ( small cherry tomatoes are best), bamboo shoots, nimiature corn, asparagus, cucumbers, zucchini, Japanese eggplant, and mushrooms. I particularly like string beans or asparagus, a few cherry tomatoes, shredded (rather than sliced) bamboo shoots, miniature corn, and stome straw mushrooms or slender (Japanese) eggplant. Source: Keo's Thai Cuisine by Keo Sananikone, Ten Speed Press, 1986. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fancy Coconut Rotti Categories: Ceylon, Breads Servings: 4 3 c Flour 1 c Desiccated coconut 6 Curry leaves * 2 tb Crushed dried shrimp 1/2 Onion, chopped 10 Green chilies, chopped 1 c Warm water (approx., just -enough to moisten the -dough) Vegetable oil MMMMM-----------------------------FILLING---------------------------------- 1/2 c Green onions or leeks, -finely chopped 1 ts Crushed, dried red chilies 1/2 c Cabbage, finely chopped 1/2 c Kale, finely chopped A few curry leaves* -(optional) Salt Black pepper Vegetable oil for frying Combine the ingredients, mix well, and add enough warm water to make a soft dough. Knead it until it forms a ball and does not stick to the sides of the bowl. Shape it into balls about 2 inches in diameter. Then flatten each ball on a greased plate or cutting surface, spreading it until it is as thin or thick as desired. Fill with the following: Filling: In a bowl, combine the green onions or leeks, red chilies, cabbage, kale, and curry leaves. Add salt and pepper to taste. Heat the oil in a skillet, and saute the vegetables and spices until golden. Place about 2 tablespoons of the filling on each rotti, fold the rotti in half, and pinch the edges together to form a packet enclosing the vegetables. Heat the vegetable oil in a skillet, and fry each rotti until the filling is warmed through. *Curry leaves - edible gray-green leaves that resemble bay leaf, used in flavoring sambols and fish, vegetable, or meat curries. The Sri Lankans use curry leaves fresh, but they can be used dried if fresh leaves are not available. The Sinhalese term for the plant is 'karapincha', and if you can find them fresh, they add great depth and flavor to a dish. They are not removed before serving, and they are edible. There is no substitute for curry leaves. From: FIRE & SPICE - THE CUISINE OF SRI LANKA by Heather Jansz Balasuriya and Karin Winegar, McGraw-Hill Publishing Company, New York. 1989. ISBN 0-07-003549-0 Shared by: Karin Brewer, Cooking Echo, 7/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fantasy Pork Categories: Chinese, Pork Servings: 8 5 lb Fresh Ham 8 Green onions 3 tb Peanut oil 8 sl Fresh ginger 4 Garlic cloves, peeled and -crushed MMMMM-------------------------BRAISING LIQUID------------------------------ 5 c Hot water 1 c Dark soy sauce 1 c Rice wine or dry sherry 3 tb Whole roasted Szechwan -peppercorns 6 tb Rock or ordinary sugar 4 Star anise 2 Cinnamon sticks or bark 2 ts Five-spice powder 1 ts Salt This is a recipe from Ken Hom, an author of a number of excellent Chinese cookbooks. This is a "red-stewed" dish. (No reflection on Ken's politics..) The sauce can be kept as a "master sauce" and used over and over again gaining more subtlety and depth the longer you keep it going. Either freeze it or refrigerate and boil once a week. Author's note: "This dish is easy to prepare, and can be made ahead of time. It reheats well and is also very good served cold--prefect for a dinner party or large gathering." Fresh ham, about 5 pounds (pork shoulder with bone may be used) Dry the ham thoroughly with paper towels. Cut the green onions into 3-inch segments Choose a heavy casserole pot, large enough to hold the ham comfortably. Heat the pot and then add the oil, ginger, garlic and green onions, and stir-fry in the pot for 2 minutes. Push the aromatics to the side and brown the ham on each side until it has some color, 10 to 15 minutes. Pour off oil. Add all the braising liquid ingredients to the pot and bring the mixture to a boil. Turn the heat down to a simmer, cover tightly, turning the ham from time to time. When the ham is tender, remove it gently with a large spatula. The meat should be literally falling apart. Place it on a serving platter. Strain the sauce, skim off any surface fat and reduce the liquid until it is slightly thick. Pour this over the ham and serve. Serves 8 as part of a Chinese meal. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Far Eastern Rice Loaf Categories: Chinese, Seafood Servings: 1 1/2 c Celery 1 Garlic clove, minced 1/4 c Nuts, chopped 1/8 ts Cumin 4 oz Fish, cooked 2 tb Onion 1 tb Butter 1/4 ts Turmeric Salt & pepper to taste 1/2 c Rice, cooked Saute celery, onion and garlic in butter. Stir in remaining ingredients. Bake in greased casserole dish at 350 degrees for 20 minutes. Makes 1 serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fiery Beef (Bulgoki) Categories: Korean, Beef Servings: 6 2 lb Beef filet or sirloin 1 1/2 ts Sugar 1 tb Toasted sesame seed * 4 tb Light soy sauce 2 tb Water 1 tb Oil 2 tb Minced scallions Tabasco sauce to taste 1 Clove garlic, minced 1/2 ts Freshly grated ginger * Toasted sesame seed: Place 1 cup sesame seed and 1 teaspoon salt in a skillet, brown seeds slowly until they are toast colored and puffed. Stir constantly while toasting. Remove from heat and allow to cool. Pulverize seeds in a mortar or a blender. Store in a tightly capped bottle. Cut beef into very thin strips and pound to flatten; then cut into medium size squares. Combine all the other ingredients. The marinade, as the name of the dish implies, should be quite fiery. Mix meat and marinade and set aside for 4 to 5 hours, or longer if refrigerated. Broil very quickly over hot charcoal, dip in Bulgoki sauce (next recipe) and serve immediately with white rice. NOTE: The marinated beef can also be fried in hot peanut oil for just a few minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fiery Beef Stir-Fry Categories: Chinese, Beef Servings: 6 1/2 lb Boneless tender beef steak (sirloin, rib eye or top -loin) 1 tb Cornstarch 4 tb Soy sauce, divided 1/2 ts Sugar 1 Clove garlic, minced 1 1/4 c Water 4 ts Cornstarch 1 1/2 ts Distilled white vinegar 1/4 ts Ground red pepper (cayenne) 3 tb Oil, divided 3 c Bite-size cauliflowerets Salt 1 Onion, chunked and separated 1 Green pepper, chunked Cut beef across grain into thin strips. Combine 1 Tb. each cornstarch and soy sauce with sugar and garlic in small bowl; stir in beef. Let stand 15 minutes. Meanwhile, combine water, remaining 3 Tb. soy sauce, 4 tsp. cornstarch, vinegar and red pepper; set aside. Heat 1 Tb. oil in hot wok or large skillet over high heat. Add beef and stir-fry 1 minute; remove. Heat remaining 2 Tb. oil in same pan. Add cauliflowerets; lightly sprinkle with salt and stir-fry 2 minutes. Add onion and green pepper; stir-fry 4 minutes. Stir in beef and soy sauce mixture; cook and stir until sauce boils and thickens. Serves: 2 From: Kikkoman recipe booklet Posted by: Debbie Carlson - Cooking Echo MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fiery Chile-Mustard Relish (Bengali Kasundi) Categories: Indian, Condiment Servings: 1 Stephen Ceideburg 5 oz Fresh hot red chiles 1 tb Mustard seeds 4 Garlic cloves, peeled 1 sm Green mango, peeled, -shredded 1 pn Salt, or to taste This relish from Bengal, an eastern region of India, is for those who like fiery flavors. Try it with tandoori dishes, kebabs and shellfish curries@es. It's great in sandwiches, too. Combine all ingredients and blend smoothly. Cover and store up to 2 weeks in the refrigerator. Makes 1/2 cup. PER TABLESPOON: 20 calories, 1 g protein, 5 g carbohydrate, 0 g fat, 0 mg cholesterol, 35 mg sodium, 1 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fiery Pork & Winter Bamboo Shoots over Snow Categories: Chinese, Pork, Hot Servings: 4 1 lg End-cut pork chop or: 1/2 lb Pork butt 1 1/4 c Slivered winter bamboo -shoots 1 ts Minced ginger root 2 lg Garlic cloves 2 tb Peanut oil 1/2 c Chicken stock 1 ts Chili paste with garlic 1 pn Sugar 1 1/2 c Vegetable oil 1/2 c Rice stick noodles 2 ts Thin soy sauce 2 ts Cornstarch Cornstarch paste 1 ts Chinese red vinegar This attractive dish is spiced with pungent, hot chili sauce with garlic. Preparation: Rinse bamboo shoots; slice & sliver to the size of thick matchsticks. Slice pork like bamboo & marinate in thin soy sauce & cornstarch for 10 minutes. Peel & slice garlic in thin rounds. Combine stock, chili paste & sugar. Deep-frying Rice Stick: Break up rice stick before measuring. Heat vegetable oil in hot wok. When oil is medium hot, test a few pieces of rice stick: it should fry quickly to a puffy white. If it browns, turn down the heat. Fry rice sticks in very small batches. Spread out fried snow on serving platter, reserve in warm place. Stir-Frying: Clean wok; then reheat to very hot. Add peanut oil, heating until it just begins to smoke; add drained pork & stir-fry briskly for about 2 minutes. Add bamboo, garlic & ginger. Toss with pork for 1 minute. Re-stir liquids and add to wok. Cover wok, & simmer for 3 minutes. Remove cover; turn up heat again; boil briefly to reduce sauce; sprinkle on vinegar. Ladle over rice stick & serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fiery Shrimp Curry Categories: Thai, Seafood, Hot Servings: 4 Karen Mintzias 2 Lemon grass stalks, or: 2 ts -Lemon zest 2 Shallots, minced 3 Garlic cloves, minced 2 ts Fresh ginger, grated 2 ts Coriander seeds 6 Yellow or green chilies -(minced) 1/2 c Fresh kaffir lime leaves -(minced), or: 1 ts Lime zest 1 ts Honey 1/2 c Unsweetened coconut milk 1 lb Shrimp, peeled 2 ts Canola oil 1/2 c Lime juice 1/4 c Mirin or white wine 1/2 ts Salt PREP TIME: 15 minutes COOKING TIME: 10 minutes 1. Remove tough outer leaves and ends of lemon grass and discard. Coarsely chop lemon grass. 2. Combine lemon grass, shallots, garlic, ginger, coriander, chilies, cilantro, kaffir leaves, honey and coconut milk in a food processor and puree until smooth. 3. Heat oil in a large skillet and saute shrimp until opaque, about 5 minutes. Add lime juice, mirin, salt and lemon grass mixture to shrimp. Continue cooking 3 to 4 minutes until shrimp are done. Per serving: 276 calories, 10.6 g fat, 34% calories from fat, 173 mg cholesterol, 0 g fiber. Source: Delicious! - April, 1993 Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fish Cutlets with Curry Sauce Categories: Indonesian, Seafood Servings: 6 1 tb Oil 1 Onion, sliced thickly from -top to base 1 ts Fresh ginger, grated 8 Candlenuts, chopped into 8 -pieces 1 ts Curry powder 2 ts Light soy sauce 2 ts Lemon juice 1 c Water 4 Fish cutlets, (fillets??) 2 Spring onions, chopped 1. Heat oil in frying pan, add onions, stir-fry until tender. Add ginger, candlenuts and curry powder, stir-fry over low heat for 3 minutes. 2. Add soy sauce, lemon juice and water, bring to a boil. Reduce heat and simmer for 3 minutes. 3. Add fish cutlets in single layer, cover, simmer for 5 minutes on each side or until just cooked through. NOTE: Any white fish cutlets or fillets are suitable for use with this recipe. Source: Indonesian Cooking MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fish in Fiery Lemon-Coriander Sauce Categories: Indian, Seafood, Hot Servings: 4 5 Green New Mexican chiles, -roasted, peeled, stems and Seeds, removed, chopped 1 ts Garlic, minced 1/4 c Lemon juice 4 tb Chopped fresh cilantro 1/2 ts Ground coriander seeds 1 1/2 lb Firm white fish such as -halibut 4 tb Ghee or vegetable oil Lemon slices for garnish Mix the chiles, garlic, lemon juice, cilantro, and coriander and use to marinate the fish overnight in a glass or ceramic dish. Remove the fish and combine the marinade with the melted ghee. Grill or broil the fish, basting with the marinade mixture. Garnish with lemon slices and serve with the butter on the side. The Whole Chile Pepper From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fish Lemongrass Categories: Vietnamese, Seafood Servings: 2 2 lg Redfish 1 Stalk Lemongrass 1 Hot Pepper, Bias-Sliced Thin 1/2 ts Curry Powder 1 ts Salt 1 Clove Garlic, Crushed 3 tb Oil Crush the stalk of lemongrass with the flat side of a cleaver, then cut it into small pieces. Clean the fish and with a sharp knife slash diagonally across the body of the fish. Mix lemongrass, curry powder, salt and peppers. Put the redfish in the mixture, coat well, cover and refrigerate for one hour. Heat oil in a large skillet, and lightly saute the garlic. Then place the redfish in the skillet, let brown very well before turning it over. (If the fish is not very brown it will fall apart.) Brown well on other side, and serrve. From: Living and Cooking Vietnamese by Paula Tran ISBN 0-931722-79-9 Posted by Syd Bigger. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fish Relish - Sambal Ikan Categories: Indonesian, Condiment Servings: 6 Stephen Ceideburg 4 oz Tuna fish, or: 3 oz Eel or: 3 oz Ikan teri 1 c Thick santen (coconut milk) 4 Cloves garlic 3 Shallots, peeled and chopped 4 Kemiri (candlenuts) 3 Cabe rawit or: 2 ts Chilli powder 2 tb Tamarind water or 2 ts Tomato puree 1 ts Brown sugar Salt 2 tb Vegetable oil I find that the easiest and tastiest Sambal Ikan is made with canned tuna fish. Sambal made with eel, however, is also delicious; cut the eel up very small and wash it in vinegar. In Indonesia we make this sambal with ikan teri or ikan bilis (tiny dried anchovies). Pound the garlic, shallots, kemiri and cabe rawit into a paste. Fry this paste in vegetable oil in a wok for about half a minute. Put in the tuna fish, eel or teri; stir-fry for 1 minute and add the tamarind water, or tomato puree, sugar and salt. Stir in the santen, and go on simmering until the mixture becomes thick. This sambal can be served hot or cold. From "Indonesian Food and Cookery", Sri Owen, Prospect Books, London, 1986." ISBN 0-907325-29-7. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fish Sauce (Nuoc Cham Dipping Sauce) Categories: Vietnamese, Condiment Servings: 2 1 ts Crushed hot red pepper 1 Table spoon distilled white -vinegar 1/2 c Fish sauce (nuoc mam -(Available at Asian -Markets)) 1/4 c Fresh lime juice 1 sm Carrot-finely shredded, -rinsed and squeezed dry 2 sm Garlic cloved, minced 1/2 c Sugar 1) In a small dish, soak the hot pepper in the vinegar for 2 minutes. 2) In a small bowl, combine the fish sauce, lime juice, carrot, garlic and sugar. Stir in 1 1/2 cups warm watter and the hot pepper-vinegar mixture. Stir until the sugar dissolved. Serve at room temperature. Store the sauce ina jar in the refrigerator for up to 30 days. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fish Sauce Categories: Thai, Vietnamese, Condiment Servings: 6 Stephen Ceideburg Information FISH SAUCE 1 The profusion of fish sauce can be a bit confusing. In general, the lighter colored ones seem to be better--more subtly flavored and less salty. I just found an excellent one the other day (at Safeway of all places) called "Shrimp Sauce". There's a picture of a shrimp on the label. The label is a bit confusing. The Vietnamese and English on the label call it fish sauce (nuoc mam) but the ingredients are listed as water, shrimp and salt. Unfortunately I can't read the Thai or Chinese on the label, but it has the symbol of "First Grade Quality" from the Thai Indus- trial Standard Institute. At any rate, it's good stuff. Here's a little discourse on fish sauce from "The Classic Cuisine of Vietnam" by Bach Ngo and Gloria Zimmerman. "Fish sauce is to Vietnamese cooking whet salt is to Western and soy sauce to Chinese cooking. It is included in practically all recipes. Prepared from fresh anchovies and salt, layered in huge wooden barrels, the manufacture of fish sauce is a major industry. The factories are located along the coast to assure the freshness of the fish to be processed. Fermentation is started once a year, during the fishing season. After about 3 months in the barrel, liquid drips from an open spigot, to be poured back into the top of the barrel. After about 6 months the fish sauce is produced. The first draining is the very best fish sauce, lighter in color and perfectly clear. It is relatively expensive and is reserved for table use. The second and third drainings yield a fish sauce of lower quality and lower cost fro general-purpose cooking. The two towns most noted for their fish sauce are Phi Quoc and Phan Thiet. Phu Quoc produces the best fish sauce, some of which is exported. On the label, the work "nhi" signifies the highest quality. When fish sauce manufactured in Vietnam is not available, that of Thailand or Hong Kong is quite acceptable. Philippine or Chinese fish sauce will not be satisfactory. For table use and available in all Oriental groceries is Squid Brand Fish Sauce, the best one on the market. Whatever the brand, look for "Ca Com" on the label, which means that only anchovies were used--an indication of the highest quality for table use." In the following post, another author presents more info, some a bit contradictory to the above. FISH SAUCE 2 This is from "The Foods of Vietnam" by Nicole Routhier. "...It enhances and blends so subtly with other flavors that one can barely detect its presence." "Like olive oil and good wine, there are different grades of fish sauce. The very best fish sauce is obtained from the first drainage. The resulting liquid is amber in color, very dark and usually expensive. If you see the words "nhi" or "thuong hang" on a label, it means that the fish sauce of of the highest quality. This type of fish sauce is usually reserved for table use. Sec- ond-grade nuoc mam, cheaper and intended for all-purpose cooking, is made by adding water and pressing the fish after the first- quality sauce has been extracted. The resulting liquid is light and very clear." "Fish sauce (nuoc mam): Nuoc mam is like Thai "nam pla" but stronger..."Squid" and "Ruang Tong" brands are widely available, bottled, in Oriental markets and some supermarkets..." So there it is. Ya pays yer money and yer takes yer chances... I doubt if you'll find any Vietnamese fish sauce, considering the embargo, but the Thai nuoc mam is supposed to be as good. In fact, I'll go out on a limb and say that, considering the fact that Thailand is just around the corner from Vietnam and has a lot of Vietnamese living there, that the differences would be undetectable. I'd get a bottle of light stuff and a bottle of the darker stuff (Tiparos brand comes to mind) and play around with them. At one time I had five different brands on the shelf. The stuff's pretty cheap and none of it was what I'd consider inferior. Now you know as much about fish sauce as I do... MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fish Slices, Peking Style Categories: Chinese, Seafood Servings: 6 1 lb Fish fillets, cubed Cornstarch for dredging fish Oil for deep frying 2 + dried chile peppers 1 Thin slice of ginger, minced 2 To 3 cloves of garlic 2 Scallions, chopped coarsely 2 Dried shiitake mushrooms MMMMM-----------------------------MARINADE---------------------------------- 1/2 ts Salt 1/8 ts White pepper 1/4 ts Sugar 2 tb Dry sherry 1 ts Freshly minced ginger 1 Beaten egg MMMMM------------------------------SAUCE----------------------------------- 1 tb White vinegar 4 ts Sugar 3 tb Black soy sauce 2 tb Rice wine 1 c Chicken broth 2 tb Cornstarch mixed with 3 TB - water 1 ts Sesame oil 1. Mix marinade, plop fish slices into marinade and refrigerate for 30 minutes. 2. Place dried mushrooms in warm water for 15 + minutes to soften. 3. Dredge marinated fish slices in cornstarch while heating oil in wok. 4. Deep fry fish slices until they are light brown. Dry fish slices on paper towel. 5. Remove all but two TB of oil from the wok. Stir fry the garlic, chilies, ginger and scallions. Add the mushrooms, stir in the sauce mixture until sauce comes to a boil and then stir in the cornstarch mixture and cook until thickened. 6. Return the fish slices to the wok, swirl in sesame seed oil. 7. Eat! MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fish Stock Categories: Chinese, Soups Servings: 1 9 lb Fish bones, from any firm -fleshed whitefish such as: -Sea bass, Rockfish, Halibut 4 qt Water 8 oz Yellow onions, coarsely - chopped 1 lb Carrots, coarsely chopped 4 oz Shallots, coarsely chopped 1 c Coarsely chopped leeks * - white part only 1/4 c Parsley, loosely packed 4 Sprigs fresh thyme, or: 1/2 tb -dried thyme 2 Whole bay leaves, preferably -imported 4 Garlic cloves, lightly - crushed and left unpeeled 1 tb Whole black peppercorns Salt to taste RINSE THE FISH BONES well under cold running water. Place the bones in a large stockpot, cover with water and bring the mixture to a simmer. Cook for 10 minutes, skimming frequently. Add the rest of the ingredients and simmer for 1 hour. Remove the fish bones and vegetables with a slotted spoon. Strain the stock through a cheesecloth-lined strainer. Allow to cool and skim the surface. Divide in small containers and freeze for future use. Makes 4 Quarts KEN HOM PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fish-Stuffed Bean Curd Categories: Chinese, Seafood Servings: 3 1/4 lb White fish filets (such as -rockfish or turbot) 2 ts Minced green onions 1 ts Soy sauce 1/4 ts Cornstarch 1/4 ts Salad oil 1/4 ts Sesame oil 1/8 ts Salt 1/8 ts Sugar 1/8 ts Liquid hot pepper seasoning 1 ds Pepper 1 pk Tofu (about 22 oz) Salad oil 3 Cloves garlic, minced 1/2 Head iceberg lettuce, cut in -2 inch squares 1/4 c Frozen peas, thawed 4 oz Whole mushrooms 1 c Chicken broth 1 tb Cornstarch 2 ts Soy sauce 1 tb Water Finely chop fish. Mix with green onion, soy sauce, cornstarch, salad oil, sesame oil, salt, sugar, hot pepper seasoning and pepper, set aside. Cut tofu block crosswise in four equal slices, then cut each slice in half diagonally. Place in a colander and let drain for 15 minutes, then place between paper towels and gently press out excess water. Change paper towels several times until they no longer soak up any moisture. On widest side of each triangle, cut a pocket to within 1/2 inch of edges. Gently stuff each pocket with about 1 1/2 t fish filling. In a wok or deep pan, pour oil to a depth of about 1 1/2 inches and heat to 350 degrees. Add several bean curd triangles at a time and fry, turning once, until golden on all sides (about 4 to 5 minutes). Remove from oil and drain on paper towels. Cool, cover, and chill, if made ahead. In wide frying pan, heat 1 T salad oil over medium-high heat. Add garlic and cook, stirring, just until it begins to brown. Add lettuce, then stir and cook just until lettuce begins to wilt (about one minute). Stir in peas and mushrooms; top with stuffed tofu. Pour broth over tofu, cover, and simmer over low heat for 8 minutes (15 minutes if chilled). Stir together cornstarch, soy and water. Push tofu away from one side of pan and stir soy mixture into broth; cook, stirring carefully so as not to break the tofu, until sauce bubbles and thickens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Five Spice Powder Categories: Chinese, Condiment Servings: 1 5 ts Ground anise (aniseed) 5 ts Star anise 1 Cinnamon stick (5") in -cassia bark 2 tb Whole cloves 7 ts Fennel seeds Using a blender, process all ingredients until finely ground. Store in an airtight jar up to 3 months. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Five Spice Baked Chicken Categories: Chinese, Chicken Servings: 1 3 tb Rice 2 Green onion, chopped 1/3 c Water 1/4 ts Five spice 1/2 Chicken breast 1 Carrot, chopped 1 Garlic clove, minced 1 tb Soy sauce Pepper, dash Place first four ingredients on foil with dull side down. Place chicken breast on top. Mix together remaining ingredients and pour over breast. Bake at 375 degrees for 45 to 50 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Five Spice Game Hens (Siu Yeah Gai) Categories: Chinese, Poultry Servings: 4 4 Cornish game hens 1 tb Five spice powder 2 tb Salt 1 tb Plum sauce 2 tb Bean sauce 2 tb Hoisin sauce 1 tb Sherry 1/4 c Dark soy sauce 1/4 c Maple syrup Wash and clean game hens. Pat dry and rub cavities with the five spice powder. Mix hoisin sauce, bean sauce, sherry and plum sauce. Rub remaining sauce mixture plus salt. Let stand over- night. Mix soy sauce and syrup. Preheat oven at 350 degrees. Rub skin of game hens with soy sauce and syrup mixture. Roast back side up for 20-25 minutes. Turn breast side up and roast for another 20-25 minutes until skins turn golden brown. From "The Chinese Village Cookbook." A practical guide to Cantonese country cooking. Rhoda Yee, Yerba Bueana Press, San Francisco. 1975. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Five Spice Powder Categories: Chinese, Condiment Servings: 6 1 ea Anise 1 ea Fennel 1 ea Cinnamon 1 ea Black pepper 1 ea Clove Mix equal parts of each ground spice/herb. If not available ground, you will need to grind your own in a pepper mill, coffee mill, food processor or whatever you have at hand. Source: Pure & Simple, Marian Burros Joyce Monschein MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Five-Spice Tofu Categories: Chinese, Vegetarian, Appetizers Servings: 1 2 Ckes tofu, firm 3 tb Tamari 3/4 c Water 1/4 ts Five-spice powder 2 Whole stars of star anise 1 ts Molasses Cut each cake of tofu in half horizontally. Combine marinade ingredients in a pot wide enough to accept the four tofu pieces in a single layer. Bring marinade to a boil & add tofu. Simmer, uncovered, on very low heat for 10 minutes. Remove from heat & marinate for 3 hours, turning 2 or 3 times. Keeps refrigerated & wrapped for a week. "Sundays at Moosewood Restaurant Cookbook" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Flounder with Scallions Categories: Chinese, Seafood Servings: 6 1 lb Flounder fillets 1/4 c Cornstarch 1 Egg white 2 tb Dry sherry 1/4 ts Ground ginger Fresh ground black pepper 3 tb Vegetable oil 1 c Fresh thin slice mushrooms 1 c Chopped scallions with tops 1 tb Soy sauce Cut fish into uniform 1 x 2-inch pieces. Dry fish pieces. Put cornstarch on a plate. Combine egg white, 1 tablespoon of the sherry, ginger and pepper in a small bowl. Dip fish first in cornstarch to coat thoroughly, then in egg white mixture. Heat oil in wok or large skillet. When oil is very hot, add coated fish pieces and fry them quickly until they are golden brown on both sides, keeping them moving and turning them as they cook. Remove fish to a warm serving dish. Add mushrooms and scallions to wok or skillet and stir-fry a minute or two. Add remaining sherry and soy sauce, stir and pour contents of pan over fish. Serve at once. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Foo Yung Hai Categories: Chinese, Eggs Servings: 4 3 oz Crab meat, cooked chicken or -shrimp (optional) 4 tb Peanut oil 1 Spring onion, shredded -(green onion) 1 oz Bamboo shoots, shredded 1 c Bean sprouts 5 Eggs 1/4 ts Salt 2 tb Water 6 tb Chicken stock 1 pn Sugar 1 ts Soy sauce 2 ts Ketchup 1 ts Cornstarch Shred crab meat or chicken if using. Heat 1 tablespoon of oil in pan and fry onion and bamboo shoots for 1 minute. Beat eggs, add onion, bamboo shoots, bean sprouts, 1/4 ts salt, 2 tb water and crab. Heat another tablespoon oil in the pan, add chicken stock, pinch salt, sugar, soy sauce, ketchup and cornstarch. Mix all well, bring to the boil and keep hot while making omelette. Heat 2 tablespoons oil in omelette pan, stir in egg mixture, cook. Put on hot dish, pour sauce over. Posted by Linda Davis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fortune Cookies #1 Categories: Chinese, Cookies Servings: 8 1/4 c Sifted cake flour 2 tb Cooking oil 2 tb Sugar 1 Egg white 1 tb Cornstarch 1 tb Water 1 ds Salt Sift together flour, sugar, cornstarch, and salt. Add oil and egg white; stir till smooth. Add the water; mix well. Make one cookie at a time by pouring 1 T of the batter on lightly greased skillet or griddle; spread to 3 1/2 inch circle. Cook over low heat about 4 minutes or till lightly browned. Turn with wide spatula; cook one minute more. Working quickly, place cookie on pot holder. Put paper strip printed with fortune in center; fold cookie in half and then fold again over edge of bowl. Place in muffin pan to cool. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fortune Cookies #2 Categories: Chinese, Cookies Servings: 8 1/4 c Cake flour 2 tb Cornstarch 1 ds Salt 2 tb Oil 1 Egg white 1 ts Water Sift together flour, sugar, cornstarch and salt. Add oil and egg white and stir until smooth. Add water and mix well. Make 1 cookie at a time by pouring one Tbs of batter into lightly greased skillet, spreading batter to a 3 1/2 inch circle. cook on low heat for 4 minutes or until lightly browned. Trun and cook one minute longer. Working quickly, place cookie on a paper towel, place fortune in center and fold cookie in half. Then bend cookie over the edge of a bowl to form boomerang shape. place each in muffin tin cup to cool. Makes 8 cookies. From: Family Circle -Best Ever Baking - Nov. 1984 (from: Atlanta's Pet Recipes, by the Atlanta Humane Society Auxiliary) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Four Delight Sizzling Rice Soup Categories: Chinese, Rice, Soups Servings: 4 2 ts Soy sauce 2 ts Dry sherry 2 ts Cornstarch 2 Whole green onions, thinly -sliced 1/3 lb Boneless lean pork * Salt 1 ts Sesame oil 4 c Chicken broth 4 2" squares sizzling rice -(see recipe) 1 c Sliced fresh mushrooms 1/3 c Sliced water chestnuts 1/3 c Frozen green peas, thawed Salad oil * Pork should be cut in matchstick pieces This soup makes a showy presentation. At the table you slide fried rice cakes into the soup to create a crackling, sizzling sound. Actually, you can add the rice cakes to almost any soup and give the soup a sizzling name. The trick is to be sure that both rice cakes and soup are piping hot. In a bowl, blend soy, sherry and cornstarch. Add pork and mix until well coated. Let stand for ten minutes. In a 2-quart pan, heat chicken broth to boiling. Add pork, stir several times, then reduce heat and simmer for five minutes. Add mushrooms, water chestnuts, and peas. Simmer, uncovered, for 2 minutes. Add green onion, salt to taste and sesame oil. Keep soup hot while you fry sizzling rice cakes per recipe. Pour hot soup into a warm tureen and carry to the table. Bring hot fried rice cakes to the table in a bowl and immediately slide into the soup. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Four Happiness Meatballs Categories: Chinese, Pork Servings: 6 Meatball Mixture: 1 1/2 Inch cube ginger, minced 1 lb Ground pork 2 Chopped scallions 8 Chopped water chestnuts 3/4 ts Salt (or to taste) 1 tb Corn starch mixed with 3 -Tb water 4 ts Soy sauce 1 tb Dry sherry 1 Egg Casserole Base: 1 1/2 lb Bok choy 3 tb Cooking oil 1 tb Soy sauce or to taste 1 ts Sugar 1 tb Dry sherry Mix together ingredients for the meatballs. Shape the mixture into 4 large meatballs. Wash and remove all the sandy particles from bok choy. Cut crosswise into 2 inch sections. Heat 3 Tb oil in a wok. Fry 2 meatballs at a time until both sides are brown (about 3 minutes.) Remove, and fry the other 2 meatballs. (Use more oil if frying in a saucepan.) Remove all but 2 Tb oil from the wok, stir-frying vegetables for 1-2 minutes over medium heat. Remove wok from the heat. Line the stems of the vegetable in the bottom of a casserole. Place the meatballs on top, then cover with the leaves of the vegetable. Add soy sauce, sugar, and sherry; bring to a boil, then simmer on low heat with cover on for 30 minutes. Serve hot. Source: The Record, "Great Tastes of Chinese Cooking - Contemporary Methods and Means," Jean Yueh. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Four Kinds of Steamed Vegetables Categories: Chinese, Vegetables Servings: 4 8 Stalks canned baby corn 1 cn Peeled straw mushrooms 2 md Size fresh tomatoes 8 sm Stalks of bok choy or choy -sum 1/2 ts Salt 1 c Chicken stock 1 ts Peanut oil 1/4 ts Sugar Cornstarch paste 2 tb Chicken oil (rendered fat) In this recipe, you can substitute almost any selection of bland vegetables that provide contrasting texture and color. Preparation: Have water in steamer boiling. Dip tomatoes to loosen skins; remove skins; slice in half. Wash and trim bok choy stalks. Use slender end of stalk only (use leaves and thick stalk in other dish). Drain baby corn and straw mushrooms. Steaming: First steam baby corn and straw mushrooms for 5 minutes. Place tomatoes and bok choy on separate plate; sprinkle with salt; steam for 3 minutes; drain. Arrange vegetables on warm round serving platter in flower pattern. Sauce: To render chicken fat, place pieces in small saucepan with a few drops of oil to prevent sticking. Cook on medium heat for 20 minutes or so, until chicken oil separates from solids. Drain oil, reserve. Alternatively, make aromatic oil by steeping several peeled garlic cloves in hot cooking oil (after removing it from heat). In small saucepan, heat chicken stock, peanut oil and sugar. When it starts to boil, dribble in enough cornstarch paste to give a light body. Keep warm until ready to use. When vegetables are being steamed, reheat sauce with chicken oil. Pour sauce over vegetables. Serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Four Treasure Soup Categories: Chinese, Soups Servings: 9 1 cn (8 Oz.) Sliced Water Chestnuts Drained 1/4 lb Boned, Skinned Chicken Breast Ground 1/2 c Chopped Green Onions 2 ts Soy Sauce, 1 t. Flour 1 ts Chinese Hot Mustard 1/2 c Julienned Carrot Strips 4 cn (14 Oz.) Chicken Broth 1 ts Garlic Powder 1/4 c Dry Sherry, 1 Pkg. Frozen Chinese Pea Pods Mince Half Of The Water Chestnuts & Combine With Chicken, 2 t. Onions, Soy Sauce, Mustard & Flour. Reserve Remaining Water Chestnuts & Onions. in A Large Saucepan Mix Broth, Sherry & Garlic Powder; Boil. Drop Chicken Mixture By Teaspoonfuls Into Broth. Add Carrots & Simmer 3 To 4 Minutes. Until Meatballs Are Cooked. Add Remaining Water Chestnuts, Green Onions & Pea Pods. Heat Through & Serve Immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fragrant Coconut and Spice Rice Categories: Indonesian, Rice Servings: 4 1 tb Oil 1/2 c Peanuts, unsalted, shelled -and roughly chopped 1 tb Dessicated coconut 1 c Coconut milk 2 c Water 1 Lemon grass stem, 10 cm long 8 Curry leaves 2 Spring onions, cut in 2 mm -slices 1 ts Ground cumin 1/2 ts Ground cardamom 1/2 ts Ground turmeric 2 1/2 c Long grain rice 1. Heat oil in pan. Add nuts, stir until golden; stir in coconut. 2. Add coconut milk and water to pan. Stir in lemon grass, curry leaves and spring onions. Bring to a boil. Reduce heat and simmer, uncovered, for 2 minutes. Add cumin, cardamom and turmeric, bring to a boil. Add rice, cook, uncovered, until steam holes appear at the surface. 3. Cover pan with a tight fitting lid, reduce heat to very low. Cook for 10 minutes. Lift lid, check if rice is cooked, continue cooking if required. NOTE: Jasmine or Basmati rice can be used instead of long grain rice if preferred. Avoid lifting the lid of the pan while rice is cooking, as all the steam will escape, resulting in gluggy rice. HINT: The curry leaf is native to south east Asia and as its name suggests, lends a rich curry-like flavour to Asian dishes. Source: Cooking Indonesian MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Frank Oriental Stir Fry Categories: Chinese, Pork Servings: 6 1/2 lb Franks, cut in penny-wise -slices 3 tb Sherry 2 tb Soy Sauce 3 ts Cornstarch 2 tb Vegetable Oil 1 md Onion, coarsely chopped 6 Green Onions, cut in 1 1/2 -in. lengths 1 Tomato, peeled, seeded, and -diced 2 Ribs Celery, cut in 1 in. -diagonal slices 1 Cloce Garlic, crushed 1 In. piece Ginger, pared and -grated 14 oz Can Bean Sprouts, drained 20 0z. can Pineapple Chunks, -drained (reserve 1/2 C -liquid) 1/2 c Hot Water 1 ts Instant Chicken bouillon In a small bowl, dissolve 1 teaspoon cornstarch in a 1/2 teaspoon each of sherry and soy sauce. Add frank pieces; mix to coat evenly. Let stand for one hour. Heat 1 tablespoon oil in a large skillet, add franks and cook 3 minutes until evenly browned; reserve and set aside. Add remaining oil, stir fry vegetables and pineapple 2 minutes or until heated through. Dissolve chicken bouillon in water. Combine with 2 teaspoon cornstarch, 2 Tablespoons sherry, 1 1/2 tablespoons soy sauce and pineapple juice. Add franks and soy/sherry mixture to vegetables and pineapple in skillet. Continue to cook until thickened and well glazed. Serve with rice. Yield 4 servings SOURCE: Barbara Block column Oneida Daily Dispatch 7/2/92 SHARED BY:Jim Bodle 7/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fresh Chilli Chutney Categories: Indian, Condiment, Hot Servings: 4 1/2 c Fresh red or green chillies 1/2 c Chopped fresh mint 1 tb Lime or lemon juice 1 ts Chopped fresh ginger Salt Wash and dry the chillies. Cut off the stalks and chop. Mix all the ingredients together about 15 minutes before serving. Warning this one is for fire eaters only!!! MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fresh Spinach in Bean Cheese Sauce Categories: Chinese, Vegetables Servings: 4 2 bn Fresh spinach 2 tb Peanut oil 1 sm Dried chili pepper 1 ts Minced ginger root 1/3 c Stock 1 ts Thin soy sauce 1/2 ts Sugar 2 Cubes fermented bean curd -with chili (bean cheese) Cornstarch paste If fresh spinach is unavailable in your area, experiment with thawed, frozen spinach. Preparation: Slice off root end and half stem of spinach; wash com- pletely and drain leaves. Wash chili pepper. Incidentally, double amount of dried chili if using plain fermented bean curd. Mash fer- mented bean curd with thin soy; mix with stock and sugar. Stir-frying: Heat wok to very hot; add oil. When oil just begins to smoke, add 1/2 spinach, and toss until it begins to wilt. Push wilted spinach up side of wok; add remaining spinach, and toss until it wilts. Push all spinach out of bottom of wok; add chili and ginger; stir for about 10 seconds. Add liquid ingredients; stir; when liquids boils, thicken to medium consistency with dribbles of cornstarch paste. Recombine with spinach. Stir to coat spinach. Serve. Spinach should remain bright green until you pour in liquid. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fried Banana Categories: Chinese, Desserts Servings: 4 1 Banana, quartered 1/2 c Flour 2 ts Double action baking Powder 6 tb Water 4 c Cooking oil 4 tb Honey Light, sweet dessert - a perfect ending to the dinner. 1. Roll the banana pieces in flour. Mix the baking soda with water to make a paste and roll the banana pieces in it. 2. Heat the oil until it is hot. Deep fry bananas for 4 minutes or until they are golden brown. Drain. 3. Pour 1 tablespoon of honey on each banana piece and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fried Bean Curd with a Sweet & Sour Sauce Categories: Chinese, Vegetarian Servings: 5 1 1/2 ts Cornstarch 3 tb Stock 3/4 c Stock 3 tb White vinegar 3 tb Sugar 1 tb Tomato ketchup 2 tb Soy sauce 1/2 ts Salt 1/4 ts Cayenne Freshly ground black pepper 1 tb Oil 1 Garlic clove, peeled 1 sl Ginger root 1 Carrot, sliced 1/2 sm Red bell pepper, cut into -- strips 1/2 sm Green bell pepper, cut into -- strips 2 Scallions, sliced 3/4 lb Tofu, cubed 2 1/2 ts Salt 2 tb Vegetable oil Mix cornstarch with 3 tb stock. Combine 3/4 c stock, vinegar, sugar, ketchup, soy sauce, 1/2 ts salt, cayenne & black pepper in a bowl. Heat 1 tb oil in a small pot over a medium flame. When hot, toss in garlic & ginger. Stir. As soon as the garlic browns, remove pot from the heat & pour vinegar mixture from the bowl into it. Put pot back onto the heat & bring to a boil. Reduce heat & simmer for 4 minutes. Add cornstarch mixture. Stir till sauce thickens. Add more salt if required. Remove garlic & ginger. Put tofu cubes into a bowl. Add 2 ts salt to 6 cups water & bring to a boil. Pour boiling water over tofu. Let them sit for a while. Heat 2 tb oil in a wok. Put in 1/2 ts salt & carrot, peppers & scallions. Stir fry for 30 seconds. Turn off heat. Heat prepared sauce over a low heat. Take tofu out of the hot water. Squeeze gently to get rid of excess water & place on a serving platter. Spread vegetables over the tofu. Pour sauce over vegetables. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fried Beef with Watercress Salad - Bo Luc Lac Categories: Thai, Beef Servings: 4 1 lb Beef Fillet 5 Cloves Garlic Crushed 1/2 ts Black Pepper 1 1/2 ts Granulated Sugar 3 tb Oil 1 lg Onion 2 tb Vinegar 2 tb Salad Oil 1 Watercress (As Required) Cut meat into 3/4" cubes. Mix with 2 cloves garlic, 1/2 t pepper,1/2 t sugar and 1 T oil. Let meat stand in marinade for 1 hour. Cut onion lengthwise into very thin strips. Marinate onion in vinegar, 1/4 t salt, 1 t sugar, 1/4 t pepper and 2 T oil. Rinse watercress, drain well and arrange on a platter. Heat 2 T oil over high heat. Add a pinch of sugar and the remaining garlic. Fry until fragrant. Add meat and stir fry for 2 minutes, until just cooked. Top watercress with meat, then onion mixture. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fried Chicken Slices with Lemon Sauce Categories: Chinese, Chicken Servings: 4 3/4 lb Chicken breast MMMMM---------------------------FOR MARINADE-------------------------------- 1/2 ts Salt 1/2 tb Wine 1/2 tb Light soy sauce 1 tb Cornstarch 1 tb Cold water 1 Egg yolk 1/8 ts Pepper 8 c Oil MMMMM---------------------------FOR COATING-------------------------------- 6 tb Cornstarch 3 tb Flour MMMMM-----------------------FOR SEASONING SAUCE---------------------------- 3 tb Lemon juice (fresh) 3 tb Soup stock 1/2 ts Salt 2 ts Cornstarch 1 ts Sesame oil 3 Drops yellow food coloring ** Procedure: 1.) After removing the chicken skin, cut into 1 - 1/2 inch-wide 2 inch-long thin slices. Marinate with the salt, wine, soy sauce, cornstarch, water, egg yolk and pepper. Soak about 10 minutes. 2.) Mix seasoning sauce in a small bowl. 3.) Mix 6 Tb. of cornstarch and 3 Tb of flour on a plate. Use it to coat each piece of the chicken. Deep fry the chicken slices over low heat about 1/2 minute until golden. Reheat oil very hot. Deep fry the chicken again for 10 more seconds. Drain and remove to a platter. 4.) Heat another 1 Tbs of oil. Stir fry the seasoning sauce, when it boils and thickens, splash 1 Tbs of hot oil to make the sauce shine. Pour the sauce onto the fried chicken slices. Serve hot. (Garnish the platter with some sliced lemon and parsley). Note: If you like a more sour taste, squeeze the juice from the lemon on the chicken slices. Pei Mei's Chinese Cook Book Volume II by Fu. Pei Mei Printed by Chiu-Yu Printing Co, Ltd (1974) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fried Curried Rice (Khao Pad Pong Kari) Categories: Thai, Vegetarian, Rice Servings: 2 Karen Mintzias 2 tb Oil 1 Garlic clove, finely chopped 2 c Plain boiled rice 1 sm Potato, diced small 1 sm Onion, diced small 1/4 c Peas 3 tb Light soy sauce 1/2 ts Sugar 1 ts Curry powder 1/2 ts Ground white pepper MMMMM----------------------------TO GARNISH--------------------------------- 1 Piece of cucumber (1-inch) - thinly sliced into rounds Coriander leaves In a wok or frying pan/skillet, heat the oil until a light haze appears, add the garlic and fry until golden brown. Add the boiled rice, stir once, add all the remaining ingredients and stir until thoroughly mixed. Turn on to a serving dish and garnish with cucumber rounds and coriander. Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fried Dumplings with Hot Chili Sauce Categories: Chinese, Pork, Seafood Servings: 40 FILLING: 1 lb Ground pork 1/3 lb Raw shrimp, shelled and -finely chopped 1/2 c Chopped water chestnuts 2 1/2 tb Minced fresh ginger root 2 tb Minced scallions, white part -only 3 tb Soy sauce 1 tb Rice wine or sake 1 1/2 ts Sesame oil 1/4 ts Ground black pepper 2 tb Cornstarch HOT CHILI SAUCE: 3 tb Soy sauce 1 tb Chinese black vinegar (or -substitute 1 1/2 Teaspoon Worcestershire -sauce) 1 tb Sugar 1/2 ts Hot chili paste 1 ts Minced ginger root FINISHING: 40 Dumpling or gyozo skins Cornstarch for dusting 1 c Safflower or corn oil Plunge the water chestnuts briefly into hot water, refresh quickly in cold water, and drain thoroughly. In a large mixing bowl, combine all of the filling ingredients. Stir the mixture vigorously in one direction until well combines. Set aside. Combine the ingredients for the hot chili sauce with 2 tablespoons of water and transfer to a serving bowl. To finish: Place a tablespoon of the filling in the center of a dumpling skin. Moisten the edge with water, fold over in half to enclose the filling, and press the edges to seal. Transfer the dumplings to a tray that has been dusted with cornstarch. Heat a wok or a deep skillet and add the oil. Heat to 350 F and add 7 or 8 of the dumplings. Fry, turning constantly, for 3 to 4 minutes until a deep golden brown. Remove with a long- handled strainer and drain briefly in a colander. Transfer to absorbent paper. Fry the remaining dumplings in the same manner, reheating the oil between batches. Arrange the dumplings on a platter and serve warm with the hot chili sauce. Makes 40 dumplings. Per Dumpling: 59 Calories, 4 g Protein, 2 g Carbohydrates, 4 g Fat, .3 g Saturated Fat, 16 mg Cholesterol, 175 mg Sodium. [Nina Simonds, The Washington Post; Jan 29 1992] From: FRED PETERS MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fried Eggs Shanghai-Style Categories: Chinese, Eggs Servings: 6 1/4 lb Crab meat (or lobster) 6 Egg whites 1/2 c Milk 2 Green onions 5 Leaves Boston lettuce 1 ts Sherry 1 pn Salt 2 ts Cornstarch 3 tb Peanut oil This recipe will introduce you to an inexpensive gourmet treat. Preparation: Flake crab meat into strands, removing any cartilage. Mix with sherry. Wash onions; remove roots and greens; finely mince white part. Wash and pat dry lettuce leaves; arrange on round serving plate. In a mixing bowl, beat egg whites. When eggs begin to stiff- en, slowly add milk. When eggs are stiff, fold in crab, onions, salt and cornstarch. Eggs will tend to break down at this point into a frothy soup. Stir-frying: Heat wok to medium hot. Add oil. When oil is heated, add egg mixture, carefully folding and turning while eggs become firm. Remove to serving platter. Serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fried Fish with Whole Garlic Categories: Chinese, Seafood Servings: 4 1 lb Fresh fish fillets -(pref. snapper or halibut) 1 ts Salt 3 tb Cornstarch 8 Garlic cloves, peeled 2 tb Fresh ginger, coarsely - chopped 4 tb Oil, preferably peanut MMMMM------------------------------SAUCE----------------------------------- 1 tb Rice wine or dry sherry 3 tb Water 1 tb Light soy sauce 1 tb Bean sauce 1 ts Sugar 1 tb Dark soy sauce RUB THE FISH FILLETS with salt and cornstarch. Heat a wok or large frying pan until it is hot, then add the oil. Brown the fish on each side until it is golden brown. Remove the fish and drain on kitchen paper. Drain off all but 1 tablespoon of oil, add the garlic and ginger and stir-fry for 20 seconds. Add the sauce ingredients, and cook for 3 minutes or until the garlic is tender. Return the fish to the wok and reheat through. Serve at once with the garlic cloves. KEN HOM PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fried Fragrant Bells Categories: Chinese, Pork, Appetizers Servings: 40 1 lb Ground pork 2 Finely chopped green onions 1 sl Minced ginger 3 tb Chicken broth 1 tb Dark soy sauce 1 tb Dry Sherry 1 Egg 2 tb Cornstarch 3 tb Water 4 Dried bean curd sheet Additional cornstarch 1/4 c Salt 2 tb Szechwan peppercorns 2 To 4 cups vegetable oil Combine pork, onion, ginger, broth, soy sauce, Sherry, egg and 1 tablespoon cornstarch in bowl and mix well. Combine remaining 1 tablespoon cornstarch with water in small bowl. Moisten 1 bean curd sheet under running water. Place on work surface and spread with 1/4 of meat mixture. Roll as for jelly roll; brush long edge with dissolved cornstarch to seal. Repeat to make three more rolls. Cut each into slices 1 1/2 inches thick; dip each end in additional cornstarch to seal filling. (Can be done 3 to 4 hours ahead to this point and refrigerated.) For salt: Combine salt and peppercorns in small skillet and cook until browned. Crush in mortar with pestle. Heat oil in wok or deep fryer to 375 deg. Add slices a few at a time and fry until crisp. Drain on paper towels. Serve hot with peppercorn salt, if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fried Garlic Chicken Balls Categories: Chinese, Chicken Servings: 8 2 lb Ground chicken meat 1/2 ts White pepper 1/2 ts Salt 2 tb Cornstarch 1 tb Dark soy sauce 2 Egg whites 1/2 ts Freshly grated ginger 2 tb Dry sherry 4 Cloves garlic, crushed Coating: 1 c Cornstarch 1 c Water-chestnut flour 4 c Peanut oil for deep frying Mix the chicken with all of the seasonings and egg whites. Mix it very well. Form into balls about the size of large walnuts and set on waxed paper. When all are formed, mix the cornstarch with the water-chestnut flour and roll each ball in this mixture. Deep fry in several batches in 360 degree oil until the balls float and are golden brown in color, about 5 minutes. Taste one to be sure they are done to your liking. From The Frugal Gourmet Cooks Three Ancient Cuisines, Jeff Smith, Avon, c 1989. Typed by Terri St.Louis-Woltmon O:). MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fried Gyoza Categories: Japanese, Pork, Beef Servings: 6 5 oz Cabbage, chopped 6 oz Ground pork or beef (or -combination of both) 2 tb Japanese soy sauce 1 tb Sesame oil 1 ts Mirin (Japanese rice wine) -or sherry 1 Green onion, minced 1 ts Grated ginger 1 Dried black mushroom, soaked -in 2 tb water 2 tb To 3 tb peanut oil 1/4 c Hot water 1 sm Pkg Gyoza skins (available -at Oriental food stores) MMMMM--------------------------DUNKING SAUCE------------------------------- 1/4 c Japanese soy sauce 1 ts Rice wine vinegar 1 ds Rayu or sesame oil "Pot Stickers" Cook cabbage in a small amount of boiling salted water until tender. Squeeze out all liquid and mince fine. Chop mushroom. Mix soy sauce, sesame oil, Mirin, pork, green onion, ginger, mushroom, and cabbage. Refrigerate for 1 hour or more. Place a scant teaspoon of mixture on each gyoza skin. Moisten edges with cornstarch and water, fold over and seal. Crimp edges with a fork. Cover bottom of a large non-stick skillet (electric is good) with oil. Brown the gyoza over medium heat (350 degrees) turning frequently. Add 1/4 c water to skillet- let, cover and steam on low heat 7 minutes. Stir often to prevent sticking. Remove cover, raise heat and cook for 2 minutes until crisp. Place sauce on table in small individual bowls. Gyoza may be prepared in advance or frozen. Lay them in a single layer on a greased cookie sheet, and cover with greased paper. Thaw before cooking. "Pot Stickers" are usually served as a first course. They are also excellent as an appetizer. Suggestion: Egg Drop Soup and "Pot Stickers", followed by Beef and Oyster Sauce a crisp green vegetable and hot Chinese tea. From: ED SCHWING MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fried Pork Dumplings W/hot Garlic Sauce Categories: Chinese, Pork Servings: 6 8 oz Cooked Pork - boned, cut -into 1-inch squares 1/2 bn Scallions - cleaned, cut in -half 1/4 ts Ginger - ground 1 Egg Yolk 2 tb Soy Sauce 1 tb Sesame Oil 2 ts Dry Sherry 1/2 ts Lemon Pepper 1 1/2 c Flour - all purpose 6 tb Water 1 ds MSG HOT GARLIC SAUCE: 4 Clove Garlic 1/2 ts Szechwan Hot Oil 1 ts Vinegar 1 ts Sherry 3 tb Soy Sauce Using knife blade, coarsely chop pork and scallions in food processor, using short bursts. Add ginger, egg yolk, soy sauce, sesame oil, dry sherry and lemon pepper. Process a few short bursts to mix. Set this pork mixture on plate. Rinse and dry processor bowl and blade. Place flour and MSG in processor bowl. Using knife blade, process continuously while adding water all at once. Let processor run until a ball of dough forms in the bowl, or 20 seconds, whichever comes first. Remove dough and knead until elastic. Using half of dough, roll out on lightly floured board to 1/16-inch thick. Cut into 2-inch circles using biscuit cutter. Place a rounded teaspoon of pork mixture in center of each dough circle. Fold circle over filling, creating a "half moon" turnover. Press edges together lightly with fingers. Place filled dumplings on oiled plate. In 3-quart saucepan bring 2 quarts of water to boil. Drop dumplings in boiling water. Allow to boil one minute AFTER the dumpling returns to surface of water. Drain well; replace dump- lings on oiled plate to cool slightly. Meanwhile, heat 1/2 cup cooking oil in skillet over medium to medium-high heat. Add dumplings; fry, turning often, until lightly brown. Drain on paper towels. Process garlic sauce ingredients using knife blade until smooth. Serve hot dumplings with garlic sauce. May also be served with Chinese mustard and/or hoisin sauce. Recipe from the Times-Picayune Cookbook Contest. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fried Rice (Chow Fun) Categories: Thai, Rice Servings: 4 3 c Cooked Rice 3 Bacon Strips 3 Slightly Beaten Eggs 1 1/4 c Meat, Finely Diced 2 Green Onion, Finely Chopped 1/2 lb Bean Sprouts (Optional) 6 Mushrooms, Sliced Salt To Taste As Needed 1 ds Black Pepper 2 tb Soy Sauce Cook bacon until lightly browned but not crunchy and set aside. Add beaten eggs to bacon drippings and scramble. Remove and chop very fine. Add cooked rice and fry for approximately 5 minutes stirring constantly then add remaining ingredients; mix well and continue cooking for 10 minutes longer. Serve piping hot. NOTE: Use your favorite meats; pork, chicken, ham, beef, or shrimp, or experiment with whatever tastes good to you. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fried Rice #1 Categories: Chinese, Rice Servings: 6 2 To 3 eggs, beaten 1 c To 2 c leftover meat; pork -roast, chicken, pork chops, 1 lg Onion 1 bn Green onions, chopped or -chopped chives 1 c Frozen peas 1 c Bean sprouts or shredded -lettuce 4 c To 6 c leftover, cold, -cooked rice 2 tb To 3 tb peanut oil 2 tb Mrs. Dash 2 tb Soy sauce in 1/2 c. of water First beat a 2-3 eggs and fry until just firm in 1 T. oil and remove from the wok. Use peanut oil for the best results in your wok. Cut eggs into tiny shreds. Take leftover pork roast, chicken, pork chops, etc. and cut it into bite size pieces. Usually have 1-2 cups of meat pieces. Chop a medium onion into slivers. Heat the wok and add remaining oil. Cook meat and slivered onion for about 1 minute; then add rice that has been brought to room temperature and separated with a kitchen fork. Continue to cook until rice is heated through stirring continuously. Add green onions, peas, bean sprouts, and Mrs. Dash. Cook for another 1 2 minutes and pour over the water/soy mixture and stir through. Add shredded eggs and serve. Amounts can vary and so can ingredients. Posted by Mike Hackmann 4/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fried Rice #2 Categories: Chinese, Rice Servings: 6 3 c Water 1 1/2 ts Salt 1 1/2 c Uncooked long grain rice 4 sl Bacon, chopped 3 Eggs 1/8 ts Pepper 3 tb Vegetable oil 2 ts Grated fresh ginger root 8 oz Cooked pork, cut into strips 8 oz Cooked/cleaned shrimp, chop. 8 Green onions, finely chopped 1 1/2 tb Soy sauce 1. Combine water and salt in 3-quart saucepan. Cover and cook over high heat until boiling. Stir in rice. Cover, reduce heat and simmer until rice is tender, 15 to 20 minutes. (Or cook rice according to package directions.) Drain rice. 2. Cook bacon in wok over medium heat, stirring frequently, until crisp. Drain bacon. Remove all but 1 tablespoon of the drippings from wok. 3. Beat eggs and pepper with fork. Pour 1/3 of the egg mixture into wok. Tilt wok slightly so egg mixture covers bottom. Cook over medium heat until eggs are set, 1 to 2 minutes. Remove eggs from wok, roll up and cut into thin strips. Pour 1/2 tablespoon of the oil into wok. Add 1/2 of the remaining egg mixture, tilt wok and cook until eggs are set. Remove eggs, roll up and cut thinly. Repeat procedure with 1/2 tablespoon of the remaining oil and remaining eggs. Remove eggs from wok and cut thinly. 4. Add remaining 2 tablespoons oil and the ginger to wok. Stir-fry over medium-high heat 1 minute. Stir in rice. Cook and stir 5 minutes. Stir in bacon, pork, shrimp, onions and soy sauce. Cook and stir until hot throughout. Makes 6 to 8 servings. Source: CHINESE COOKING CLASS COOKBOOK by the Editors of Consumer Guide MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fried Rice #3 Categories: Chinese, Rice Servings: 4 2 c Cooked rice 1 tb Cooking oil 2 tb Sesame oil 1/4 c Peas 1/4 c Finely diced red pepper 1/2 c Bean sprouts 1/2 c Broccoli florets 3 tb Soy sauce PREPARE RICE ACCORDING to directions and set overnight in the refrigerator, covered. Place a large skillet over medium heat on the stove, add the oils, peas, pepper, sprouts and broccoli. Cook, stirring, for 1 minute. Add the rice and soy sauce and cook, stirring for another 5 minutes. (Cover the skillet and add additional time if using frozen rice.) Scoop rice into a serving dish and serve immediately. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fried Rice #4 Categories: Chinese, Rice Servings: 6 1/2 c Cooked chicken (or ham, -pork, turkey, seafood, -wieners rattlesnake) 2 tb Butter 2 Beaten eggs 2 c Cooked rice 1/4 c Soy sauce 2 Chop fine green onions (opt) 1/2 c Fresh/cooked peas or -leftover vegetable -(optional) Cut meat into very small pieces. Melt butter in frying pan or wok. Add beaten eggs and stir to keep cooked egg pieces small. Stir in rice and meat, mixing thoroughly. Add soy sauce and stir until color of rice is fairly uniform/ Add vegetables and continue to cook until heated through. Meat and vegetables are optional. You may add several kinds or leave out all together. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fried Rice #5 Categories: Chinese, Rice Servings: 6 1 lb Rice cooked and cooled in -refrigerator a few hours Vegetable oil for sauteing 4 Pork chops cooked or an -equal amount of roast pork -sliced in Matchstick pieces Half a chicken cooked and -sliced in matchstick pieces 1 tb To 2 tb soy sauce 1 lb Shrimp peeled deveined and -cooked 1 Finely diced large onion 8 oz Fresh sliced mushrooms 1 tb Garlic powder Soy sauce to taste 6 To 8 oysters optional 8 oz Bean sprouts optional 3 Eggs scrambled and cooked 1 Green onion diagonally -sliced for garnish 1 Quartered red tomato -optional 1 Lemon sliced optional In wok or large frying pan, saute meat in oil over medium high heat. Add shrimp, then onion, mushrooms and garlic powder, stirring after each addition. Sprinkle soy sauce to taste. If desired, add oysters and bean sprouts. Make a well in the center of the mixture and put in about 1 tablespoon of oil. Break up pre-cooked rice and crumble into the oil well, gradually incorporating rice into meat mixture. Stir in scrambled eggs, place on platter and top fried rice with green onions. Garnish the sides of the rice with tomato quarters and lemon slices. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fried Rice #6 Categories: Chinese, Rice Servings: 8 2 c White Rice 4 c Water 1 ts Salt 1 tb Margarine 8 Strips Bacon 1/2 md Onion, Chopped 2 md Carrot, large cubes 1/4 c Chopped green onions 1/4 c Soy Sauce 1 Egg Garlic Powder Prepare white rice. (Simmer with salt and margarine in boiling water 20minutes until water is gone). Fry bacon till crisp. Remove from pan and cool on paper towel. Crumble when cool. Drain off 1/2 of the bacon grease. In remaining grease, slowly saute onion and carrot until onion is clear. Add prepared rice, soy sauce, egg and 3/4 of the bacon. Add a pinch of garlic powder and stir fry till well mixed and egg is cooked (about 3 minutes). Top with remaining crumbled bacon. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fried Rice #7 Categories: Chinese, Rice Servings: 8 3 tb Oil 4 ea Eggs 1/4 c Meat, diced 1 tb Onion, white, chopped 4 c Rice, boiled 2 ts Soy sauce 1 ts Curry powder (optional) 1 pn Pepper, white 1 c Bean sprouts 2 tb Peas, cooked 2 tb Peanuts set wok over high heat. add 2 tb oil, swirling to coat sides. add eggs anad scramble. remove and set aside. add remaining oil and then stir in meat and onion. toss for 1 minute then add rice. stir fry until rice is soft and separates, then add eggs along with soy sauce, curry, pepper and bean sprouts. toss to mix and then add peas. sprinkle with peanuts and serve. NOTE1-Can add garlic and ginger before making eggs, then scramble eggs with ginger and garlic. NOTE2-can add scallions. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fried Shrimp Balls Categories: Chinese, Seafood, Appetizers Servings: 4 1 lb Fresh Shrimp 4 Water Chestnuts Chopped Fine 1/2 c Bamboo Shoots Chopped Fine 1/4 ts Fresh Chopped Ginger 1 ts Salt 1 tb White Wine 2 ts Corn Starch 1 Egg White Deep Frying Oil Prepare shrimp by cleaning thoroughly and removing shell, legs and devein. Mince the shrimp. Combine all of the ingredients except oil. Use a teaspoon of the mixture and shape into balls. Heat oil in a deep pot or skillet and deep fry shrimp balls until Golden Brown. Remove from oil and place onto paper towels to drain excess oil. Serve Hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fried Spare Ribs with Honey Categories: Chinese, Pork Servings: 4 1 1/4 lb Pork ribs, trimmed 3/4 c Sugar 1/2 c Vinegar 5 tb Soy sauce 3 tb Sherry 4 c Cooking oil 1. Cut the ribs between the bones into single pieces. Heat the sugar, vinegar, soy sauce, and sherry to a boil. Pour over the ribs and marinate for at least one hour. 2. Heat the oil in a large wok. Add the ribs and fry for 5 minutes or until golden brown. Turn off heat and allow to continue cooking an additional 4 minutes. Remove, drain, and serve. The sweet sauce, what we call honey, is our special touch. The ribs, if prepared perfectly, will be crisp on the outside, sweet and tender on the inside. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fried Spinach - Rau Muong Xao Categories: Thai, Beef Servings: 4 6 oz Rump Steak 1 md Onion 1 ts Black Pepper 1 1/2 tb Fish Sauce (Nuoc Mam) 1 tb Cornstarch 1 Fresh Spinach 1 Large Tomato 1 Clove Of Garlic 3 tb Oil Trim any fat from steak. Sliced thinly. Chop onion finely and combine with meat, 1/2 teaspoon pepper, 1/2 tablespoon fish sauce and cornstarch. Rinse spinach and cut each leaf into 3 pieces. Slice tomato into thin wedges and crush garlic. Heat 1-1/2 tablespoons of oil in a frying pan. Add remaining garlic and stir fry until fragrant. Add spinach and stir fry for 3 minutes. Add remaining fish sauce and tomato. Stir fry 2 minutes, then remove to a heated serving platter. Heat remaining oil in frying pan. Add meat and stir fry for 5 minutes. Add 2 tablespoons waterif meat sticks to pan. Remove meat from pan and sprinkle over spinach. Sprinkle with pepper and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fried Squid with Hot Sauce (Pla Mung Pad Prig) Categories: Thai, Seafood Servings: 6 1 1/2 lb Fresh Squid, Cleaned 4 tb Vegetable Oil 1 lg Yellow Onion, Finely Chopped 4 lg Cloves Garlic, Crushed 2 lg Fresh Red Chilies, Thinly -Sliced Or To Taste 1 ts Fresh Ginger, Thinly Sliced 1 tb Fish Sauce (Nam Pla) 1 tb Oyster Sauce 2 tb Rice Wine 1 ts Salt 1 ts Brown Sugar 1 ts Ground White Pepper 4 tb Fresh Coriander, Chopped Partially cook the squid by simmering for 3 minutes in a small pot. Drain and set aside. Heat the oil in a wok and saute the onion, garlic, chilies, and ginger until golden brown. Add the squid, fish sauce, oyster sauce, wine, salt, sugar, and pepper and continue to cooking until the squid is cooked, about 1 minute. Garnish with coriander leaves and serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fried Sun-Dried Fish - Pla Kem Taud * Categories: Thai, Seafood Servings: 4 4 Sun-Dried Mackerel Steaks - Cut From Sun-Dried Fish 3 tb Oil 2 Thinly Sliced Shallots 1 tb Chopped Green Thai Chili - Peppers 2 tb Fresh Lime Juice The South is known for its abundance of seafood and supplies much of the seafood of Thailand. This is one of the many easy but delicious recipes for simply prepared fish. Sun-dried mackerel is available already prepared, but its flavor may be too strong for Western palates. Other fish may be substituted if desired. ~------------------------------------------------------------------------- Rinse the mackerel steaks and dry them thoroughly with paper towels, removing as much moisture as possible. Heat the oil in a large skillet on medium-high heat. Carefully lay the mackerel steaks onto the oil and fry for 5 minutes on each side, or until the outside of the fish is golden brown and the inside is hot. Remove the steaks to a serving dish and scatter the shallots and chili peppers on top. Drizzle with lime juice and serve immediately. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fried Tofu Categories: Vietnamese, Vegetarian Servings: 4 Stephen Ceideburg 7 oz Firm Chinese tofu Oil for deep-frying Deep-fried tofu is used everywhere in Southeast Asia as a hot appetizer with a dipping sauce or as a meat substitute. The first step of pressing the tofu may not be necessary if your tofu is firm enough; just drain it thoroughly. Most Japanese-style tofu will have to be pressed. 1. Drain tofu cakes well. Wrap in a clean kitchen towel or several thicknesses of paper towel, place in a plate set on a sheet pan, and invert another plate on top. Place a 1-pound weight (canned food, a cookbook, etc.) on the top plate. Let stand 30 minutes, unwrap, and drain. The tofu will have exuded a lot of liquid. The recipe may be prepared ahead of time to this point and refrigerated. 2. Slice pressed tofu into squares, triangles, or other shapes about 1/8 inch thick. Heat oil to 350 degrees F in a wok or other deep pan. Fry tofu pieces a few at a time until puffy and golden brown, 6 to 8 minutes. Serves 4 to 6 as an appetizer. From the California Culinary Academy's "Southeast Asian Cooking", Jay Harlow, published by the Chevron Chemical Company, 1987. ISBN 0-89721-098-0. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fried Walnuts Categories: Chinese, Appetizers Servings: 1 2 c Boiling water 1 1/2 c Halved walnuts 1/2 c Sugar 1 c Vegetable oil Pour boiling water over nuts and let stand 2 to 3 minutes. Drain well. Transfer to baking sheet. Sprinkle with sugar and mix well. Spread in single layer and let stand overnight to dry. Heat oil in wok or skillet until very hot. Add nuts in small batches and fry until golden brown, 1 to 2 minutes; watch carefully because they can burn quickly. Drain on rack. Store in tightly covered container in cool, dry place. (Oil can be strained and used several more times for this recipe.) Makes 1 1/2 cups. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fried Whole Fish, Nonya Style - Ikan Goreng Tauceo Categories: Singapore, Seafood Servings: 4 Stephen Ceideburg 1 1/2 lb Whole Snapper, Rockfish, -Porgy, or similar fish Salt 1 md Onion or 1/4 pound shallots, -chopped 2 Cloves garlic, chopped 1 Stalk lemongrass, thinly -sliced 1/2 ts Shrimp paste (optional) 3 Fresh red or green chiles, -seeds and veins removed, -chopped, or: 1/2 ts Chili powder 2 sl Fresh galangal or 1 teaspoon -ground 1/3 c (approximately) cornstarch Oil, for deep frying 2 tb Yellow bean sauce, mashed 1/3 c Tamarind Water 1 pn Sugar Fresh Basil for garnish 1. Prepare fish as directed below. Pat dry with paper towels, sprinkle lightly with salt, and set aside. 2. In a mortar, food processor, or blender, combine onion, garlic, lemongrass, shrimp paste (if used), chiles, and galangal and process to a paste. 3. Pat fish dry again and dust liberally with cornstarch, rubbing it into cuts in sides. 4. Fill a wok or deep skillet with oil to a depth of at least 2 inches (allow room for oil to rise when fish is added). Heat oil to 375 degrees F. Carefully add fish to oil, placing it on its side. Ladle oil over any exposed part of fish. Fry fish on both sides, turning once with slotted spoons or Chinese wire skimmer, until a skewer easily penetrates thickest part. Lift fish out of oil and let drain over pan, then transfer to warm serving platter. 5. Turn off heat under frying oil, allow to cool, and reserve for frying fish another time. in another skillet or wok, heat 2 tablespoons oil over medium heat (some of the frying oil can be used for this step). Add seasoning paste and cook, stirring, until quite fragrant. Add yellow bean sauce, cook another few seconds, and add Tamarind Water and sugar. Cook sauce until slightly thickened. 6. Blot away any accumulated oil from fish platter and pour sauce over fish. Garnish with sprigs of coriander, if desired. Serves 4 with other dishes. Like poultry, fish retains its flavor and moisture better if cooked whole with the bones. To prepare a whole fish for frying or steaming, follow these steps. 1. Have fish cleaned and scaled, with head and tail left on. Cut open bell cavity, if this was not done in cleaning. Pull away any bits of gills and internal organs. Look for two strips of red tissue lying alongside backbone; if present, cut them open wit tip of knife. Rinse cavity well under running water until no trace of bloody tissue remains. 2. Score both sides of fish with diagonal cuts almost to the bone, 1 to 2 inches apart. This speeds the cooking time and allows the seasonings to penetrate the fish faster. if you want to serve a steamed or fried fish @(swimming" on the platter (belly side down), cut back from cavity toward tail on one side of bones, extending the cavity toward the tail. Spread the rib cage open and arrange the fish upright on the steaming plate, bending the tail to fit, if necessary. From the California Culinary Academy's "Southeast Asian Cooking", Jay Harlow, published by the Chevron Chemical Company, 1987. ISBN 0-89721-098-0. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fried Wontons with Orange Dipping Sauce Categories: Chinese, Pork, Appetizers Servings: 4 1 oz Each cooked ground pork and -cooked shrimp 1/4 c Finely chopped scallions 1/4 c Finely shredded Chinese -cabbage 2 ts Reduced-sodium soy sauce 1/2 ts Cornstarch 1/4 ts Ground ginger 20 Wonton wrappers (3 x 3-inch -squares) 1 tb Peanut oil 2 ts Reduced-calorie margarine 2 tb Teriyaki sauce DIPPING SAUCE: 4 ts Reduced-calorie orange -marmalade 2 ts Each hoisin sauce and rice -vinegar WONTONS: In medium bowl combine pork, shrimp, scallions, cabbage, soy sauce, cornstarch and ginger, mixing well. Spoon an equal amount of pork mixture (about 1 teaspoon) onto the center of each wonton wrapper; moisten edges of wrappers with water and fold wrappers in half, triangle- fashion, enclosing filling and forming 20 wontons. Press edges together to seal; bring base corners of each triangle together, overlapping corners, and press to seal. In 12-inch nonstick skillet or a wok, combine oil and margarine and heat, over high heat, until margarine is bubbly and hot; add wontons and cook, turning frequently, until browned on all sides. Add teriyaki sauce and bring to a boil, stirring to coat wontons. Use slotted spoon to remove wontons to serving plate, reserving pan drippings. Set wontons aside and keep warm. DIPPING SAUCE: To same skillet (or wok) add the ingredients for dipping sauce and stir to combine with pan drippings. Pour sauce into small bowl and serve with wontons. Makes 4 servings of 5 wontons each. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fruit and Shrimp Salad - Yam Polamai Categories: Thai, Seafood, Salads Servings: 4 Stephen Ceideburg 2 c Assorted fruits sliced: -Apples, Pears, Tangerine -Sections, Grapefruit or -Pomelo, Grapes, Firm Papaya -Strawberries, Oranges 2 tb Oil 1 Shallot, thinly sliced 3 Cloves garlic, thinly sliced Juice of one lime 1 ts Kosher salt 1 ts Sugar, or to taste 1/4 c Cooked shrimp 2 tb Chopped toasted peanuts 1 Fresh red chili, seeded and -finely shredded 1. Cut fruit into bite-sized pieces. If using pomelo, peel indi- vidual sections and break apart into grains about the size of a grape seed. if grapes contain seeds, split and seed them. Toss apple or pear slices in a little citrus juice to keep them from oxidizing. 2. In a small skillet or saucepan, heat oil over low heat and gently fry shallot and garlic until lightly browned. Remove and drain on paper towels. 3. In a medium bowl, combine lime juice, salt, and sugar (if used) and stir to dissolve. Add fruits, shrimp, and half the garlic and shallot and toss to coat evenly with dressing. Taste and adjust seasoning if necessary. Transfer to serving dish and garnish with remaining garlic and shallot, peanuts, and chile. Serves 4 with other dishes. Variation: Use cooked and shredded chicken or pork in place of shrimp. From the California Culinary Academy's "Southeast Asian Cooking", Jay Harlow, published by the Chevron Chemical Company, 1987. ISBN 0-89721-098-0. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fruit Bat Soup Categories: Micronesia, Fruit bat, Soups Servings: 4 3 Fruit bats, well washed but -neither skinned nor -eviscerated, Water 1 tb Finely sliced fresh ginger, 1 lg Onion, quartered, I knew if we were patient, this would become available. For all of you who have been waiting patiently to make your fruit bats into fruit bat soup, here's a recipe. The following is a genuine recipe from Micronesia. Fruit bats, or flying foxes, are furry, fruit and nectar eating bats about the size of small rabbits. The make very affectionate pets. Sea salt to taste, Chopped scallions, Soy sauce and/or coconut cream. 1. Place the bats in a large kettle and add water to cover, the ginger, onion, and salt. Bring to the boil and cook for 40 minutes. Strain broth into a second kettle. 2. Take the bats, skin them and discard the skin. Remove meat from the bones and return meat, and any of the viscera you fancy, to the broth. Heat. 3. Serve liberally sprinkled with scallions and further seasoned with soy sauce and/or coconut cream. Yield: 4 servings. (From "The New York Times Natural Foods Cookbook" by Jean Hewitt (c) 1971, Quadrangle Books, Inc. NY. NOTE: A final word about the Jean Hewitt cookbook. It is now out of print so I don't feel too bad about swiping a recipe from it. Despite the above it is an excellent cookbook made up from recipes sent in by readers to the New York Times, and tested by Ms Hewitt herself. It comes from the days when "Natural Foods" did not just mean salt free veggie fare, (although there are plenty of first rate, mostly simple vegetarian recipes included). If you can get hold of a copy from a public library, say, I recommend it. Bill Venables, Dept. of Statistics, Univ. of Adelaide, South Australia. Posted by Ted Taylor. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fruited Pork Categories: Chinese, Pork Servings: 6 1 1/4 lb Boneless pork, cut in 3/4" - strips 2 tb Soy sauce 1/4 c Dorothy Lynch Home Style or - Reduced Calorie dressing 4 ts Cornstarch, divided 5 tb Salad oil, divided 1 pk Frozen pea pods, slightly - thawed (6 oz) 2 tb Water 16 oz Apricot halves, drained and - Sliced, reserving syrup Hot cooked rice Place pork in a bowl. Combine soy sauce, dressing and 3 cornstarch and pour over meat. Allow to marinate 15 minutes. Heat 4 tablespoons oil in wok or large skillet. Drain pork, reserving marinade. Add pork to wok and cook over high heat, stirring about 4-5 minutes or until meat is done. Remove meat and set aside. Drain wok. Add remaining 1 tablespoon oil to wok. Add snow peas and stir-fry about 30 seconds. Add water, cover and steam about 30 seconds. Stir in pork and apricots. Dissolve cornstarch in reserved apricot syrup. Blend in remaining marinade. Add to wok and heat, stirring until sauce thickens. Serve each portion with 1/2 cup hot cooked rice. 585 calories per serving. (Dorothy Lynch Home Style) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fruity Seafood Categories: Australian, Seafood Servings: 6 3 tb Butter 4 Shallots chopped 1 Green apple, peeled cored -and diced 1 pn Dill 2 ts Mild curry powder 2 tb Plain flour 1 c Apple juice 1 lb Scallops 1 Banana sliced 1/2 lb Green prawns in bite sized -pieces 1/2 c Cream Salt to taste Melt butter in saucepan, saute apple and shallots until soft. Add curry powder and cook for a minute longer. Stir in flour, add apple juice. Bring to boil, stirring constantly. Add salt and dill, simmer for 5 minutes. Add prawns and scallops, cook until almost tender, add banana 5 minutes before end of cooking time. Stir in cream, heat through. Serve with fluffy or fragrant rice. NB In this as in many recipes I use evaporated skim milk in lieu of the cream, and thicken if necessary. Better for the arteries, with no great compromise in taste or texture. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Full Moon Magic (Menu & Recipes) Categories: Chinese, Seafood Servings: 6 2 lg Packages of cream cheese 1 cn Shrimp or crab, undrained 2 Inches of grated ginger root 1 lg Package wonton skins The Japanese Furo or wooden tub brings a touch of the Orient to enhance the moonlit spell as you play the perfect hostess in your terry kimono. Serve any or all of the following enchanted nibblers. Menu - Wonton, Rangoon Petite Chicken Wings, Lomi Lomi Cherries, Banana, Kumquat & Pineapple Kabobs, Sparkling Cider, Kiwi Cocktails Serving Suggestions Try teal blue linen on your "Lazy Susan" to hold Japanese rice bowls brimming with the Oriental favroites. Your guests in the Furo may sip sparkling cider in silver goblets while the deck-side group enjoy Kiwi cocktails in frosted champagne glasses. In cold weather, offer cups of Japanese tea with sprig of mint. Teal Blue napkins are ideal to wipe sticky fingers. Wonton Rangoon Mix the cream cheese with the shrimp/crab. Place a teaspoon or less of the mix in each wonton skin. Roll each skin into a long roll. Freeze ahead or use immediately. When ready to serve, cook the rolls quickly in about 1/2" of fat until browned on both sides or brown in 400~ oven. Try cooking both ways for a variety of tastes. Pettie Chicken Wings Marinade: equal parts soy sauce & whiskey garlic powder & brown sugar to taste To prepare chicken wings, cut off the wing tips at the joint and discard. Disjoint the next two bones and with sharp knife, divide the section that has two bones, thus making three 'drumsticks' from each wing. Marinate in the sauce at least 1/2 hour, overnight if possible. When ready to cook, bake at 400~ for approximately 20 minutes or deep fry. Lomi Lomi Cherries 1 pint cherry tomatoes 3 oz smoked salmon OR 1 can shrimp pieces 1 minced onion 1 minced green pepper Cut the tops from the cherry tomatoes ands scoop out the seed and pulp with a demitasse spoon. Combine the salmon/shrimp, onion and green pepper. Refill the tomatoes and chill at least 1 hour before serving. For a change of pace, fill each tomato with a smoked oyster. Banana, Kumquat & Pineapple Kabobs 9 firm bananas, cut into 4 chunks each (36 pieces total) 36 preserved kumquats, drained 1 fresh pineapple, cut into 36 chunks Sauce: 9 Tb honey 9 Tb melted butter 3 tsp ground ginger Alternate fruits on 12 bamboo skewers and broil on a hibachi about 4 inches from the coals. Brush with sauce. Turn and baste until golden brown on both sides. Sparkling Cider (non-alcoholic beverage) Chill bottles of sparkling cider. Fill iced silver champagne glasses. Kiwi Cocktails (alcoholic beverage) 1 kiwi fruit, peeled 8 oz light rum 4 Tb sugar syrup 2 Tb lemon juice Puree kiwi in blender. Add rum, sugar syrup & lemon juice. Blend, then sake with cracked ice and strain into prechilled glasses or serve over ice. [ Food for Wet Fingers, Sharon R. Hines, 11/81. ] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fun Gwau (Steamed Translucent Dumplings) Categories: Chinese, Seafood, Appetizers Servings: 30 Stephen Ceideburg 6 Dried Chinese black Mushrooms 6 oz Shrimp, shelled & deveined 1 ts Salt 1 1/2 tb Peanut oil 6 oz Ground pork butt 1/4 c Finely diced bamboo shoots 1/4 c Finely diced water Chestnuts, preferably fresh 2 Green onions, chopped 2 ts Sugar 1/4 ts White pepper 1 tb Shao Hsing rice wine or dry Sherry 1 1/2 ts Light soy sauce 2 ts Cornstarch 2 tb Chicken stock 2 tb Coarsely chopped fresh Coriander leaves 1 Oil Wheat Starch Wrappers (see recipe) Light soy sauce, for Dipping Chinese mustard, for Dipping Can be prepared entirely in advance and reheated a few minutes before serving. The wheat starch wrappers have an interesting chewy texture, a unique translucent appearance and are absorbent of flavors. Roll out the wrappers as thin as possible; otherwise they come out rubbery. Cover mushrooms in warm water for 20 minutes or until soft and pliable. Remove and squeeze out excess water from the mushrooms. Cut off the stems at the base and discard them. Finely mince the caps. Toss the shrimp with salt and let them stand 10 minutes. Rinse well with cold water, pat dry thoroughly. Coarsely mince. Preheat a wok or skillet. when hot, add the peanut oil. over medium- high heat, add the mushrooms, shrimps, pork butt, bamboo shoots, water chestnuts, and half the green onions; stir-fry until the pork turns white. Season with the sugar, white pepper, wine and soy sauce. Combine the cornstarch and chicken stock in a small bowl and mix until smooth; pour into wok. Stir fry for 1 minute longer. Remove the mixture to a shallow plate and mix in the remaining green onion and coriander. Allow the filling to cool, then refrigerate it until needed. Makes almost 2 cups of filling. Prepare the Wheat Starch Wrapper dough. Pinch off 1-inch balls of dough. Lightly oil the ball and flatten it into a thin 3 1/2-inch circle. An oiled Chinese cleaver is traditionally used; however, a tortilla press or a rolling pin works. Put 1 large teaspoon of filling in the center of the circle. Fold it in half and pinch the edges to seal the filling inside. Repeat with remaining dough and filling. Place dumplings without touching each other on a lightly oiled bamboo steamer (or a heat resistant plate). Steam over boiling water for 3 minutes. Serve hot, dipped in light soy sauce and Chinese mustard. Serve with Chinese Mustard, for dipping. Makes 2 1/2 dozen dumplings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fun See Chicken Categories: Chinese, Chicken Servings: 4 4 oz Bean threads (fun see) * 3 tb Vegetable oil 1/2 ts Vegetable oil 1/2 ts Cornstarch 1 tb Dark Chinese soy sauce 1 ts Light Chinese soy sauce 1 c Dark chicken meat ** 1 Garlic clove; crushed 1/2 c Chinese black mushrooms 1 c Thin sliced Chinese cabbage 1/2 c Thinly sliced bamboo shoots 2 c Bean sprouts 1/2 c Chinese pea pods 1/4 ts Sugar (optional) *Note: If Fun See bean threads are not available, vermicelli may be used instead. ** Chicken should be thinly sliced. Soak bean threads in cold water 20 minutes. Drain and set aside. There should be 2 cups. Combine 1/2 teaspoon oil, cornstarch and both soy sauces. Add chicken and let stand 20 minutes. Heat wok or skillet and add 3 tablespoons oil, coating bottom of pan. Rub surface of pan with garlic clove, then discard garlic. Add marinated chicken and marinade and stir-fry over high heat 3 minutes. Add mushrooms and stir 1 minute. Add cabbage and stir-fry 2 minutes, then bamboo shoots and bean sprouts, stir-frying 1 minute after each addition. Add 2 cups water, cover and bring to boil. Remove cover, add noodles and stir well to combine. Cover and cook 1 minute. Remove cover, add peas and stir-fry 1 minute. Quickly stir in sugar, if desired, and remove from heat. Serve at once. Created by: Madame Wu's Garden, Los Angeles (C) 1992 The Los Angeles Times MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gado-Gado (Mixed Vegetables in Peanut Sauce) Categories: Indonesian, Vegetables Servings: 4 1/2 lb Green Beans 20 oz Spinach, Fresh 1/2 Cabbage, Sliced Fine 1 lb Bean Sprouts 1 lb New Potatoes 3 Eggs, Hard Boiled Cook potatoes with the skins on. Blanch vegetables until tender-crisp. Chill all cooked vegetables; arrange attractively. Serve with Saus Kacang. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gaeng Kiow Wahn Gai (Green Chicken Curry) Categories: Thai, Chicken Servings: 4 1 Chicken Breast 2 Chicken Thighs 1/2 c Coconut Cream 1/4 c Green Curry Paste 3 c Coconut Milk 1 1/2 c Diced Eggplant 2 tb Fish Sauce 1 tb Palm or Brown Sugar 1/2 ts Coriander leaves 1/2 c Basil leaves 3 Red chilis 1. Bone and skin the chicken breast and thighs, you should have about 1lb of meat. Cut the meat into large, bite sized pieces, and set aside. 2. In a medium, heavy bottomed saucepan, warm the coconut cream over a medium heat until it boils gently. Adjust the heat to maintain a gentle boil and cook for 6 to 8 minutes, stirring occasionally. The coconut cream will become fragrant as it thickens. When you see tiny pools of oil glistening on the surface add the curry paste and stir to dissolve it into the coconut cream. Continue cooking for 1 to 2 minutes, until the curry paste has a pleasing aroma. 3. Add the chicken pieces and stir fry for 1-2 minutes to coat them evenly with the paste. Cook for about 2 minutes. Increase the heat and add the coconut milk, eggplant, fish sauce, sugar and salt and stir well. Stir in the coriander, adjust the heat to maintain a gentle active boil and cook for 8-10 minutes, stirring occasionally. Taste and adjust the seasoning with a little more fish sauce, sugar, or curry paste. 4. When the chicken is done, and the eggplant is just tender, remove from the heat and transfer to a serving bowl. Scatter basil leaves, chopped chillis and some coriander on the top. Serve. Preparation in advance: Prepare it up to the point where you add the coriander, except *DO NOT* add the eggplant. Cool to room temperature, cover, and refridgerate for up to 24 hours. To serve bring the curry back to a gentle boil over a medium heat. Add the eggplant and carry on with the normal instructions from there. An alternative to the eggplant is Snow Peas. I personally prefer them, but both work well. Typed for you by Kaz Glover MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gai Dom Kha (Thai Chicken Soup) Categories: Thai, Chicken, Soups, Hot Servings: 6 2 Lemon grass, stalks 4 Garlic clove 7 Coriander roots 4 c Coconut milk, medium-thick 5 Chilies, red, minced 4 tb Lime juice 3 Coriander sprigs, chopped 3 tb Ginger, siamese, sliced 3 Peppercorns 23 Shallots 1 lb Chicken, breast, sliced 4 tb Fish sauce (nam pla) 5 Kaffir lime leaves, shredded The red chilies are also known as "prik khee nu". Wash lemon grass and trim root ends and tough layers. Alice bottom 6 inches thinly. Chop 1 T. of this. Puree chopped lemon grass, 1 T. of sliced ginger, garlic, peppercorns, coriander roots and shallots. Bring 1 cup of coconut milk to boil and add lemon grass mixture. While stirring, reduce heat to medium and add chicken, remaining coconut milk, ginger slices and lemon grass. Bring to boil, reduce heat, and simmer uncovered until chicken is tender. Season with chilies, fish sauce and lime juice. Decorate servings with lime leaves and coriander sprigs. To make coconut milk: Blend 2 cups fresh or frozen grated coconut with water. Strain through double cheesecloth, pressing out all liquid. This is thick coconut milk. To get hin milk, add warm water to residue from first straining. Let stand 5 minutes, then press as before. For coconut cream, refrigerate first pressing and cream will rise to top. Refrigerate or freeze. Two cups coconut makes 3 cups thick milk, of which 6 tablespoons is cream. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gai Tom Kha (Thai Chicken in Coconut Milk Soup) Categories: Thai, Chicken, Soups Servings: 6 Stephen Ceideburg 4 c Medium coconut milk 1 1/2 c Chicken stock 3 Quarter-sized pieces dried -galangal (kha), or 6 -quarter-sized Pieces fresh galangal 4 Stalks fresh lemon grass, -bruised, cut into 2-inch -lengths 4 stalks fresh lemon grass, bruised, cut into 2-inch lengths 6 fresh Serrano chiles, sliced into rounds 1 large whole chicken breast, cut into 1/2-inch pieces (with or without bones, see note) 4 tablespoons fish sauce (nam pla) 5 fresh Kaffir lime leaves (makrut), if available 2 fresh limes, juice 2 tablespoons chopped coriander leaves Combine coconut milk, chicken stock, galangal, lemon grass and 4 of the chiles in a saucepan; bring to a boil. Reduce heat and simmer for 20 minutes. Strain stock; discard galangal and lemon grass. Return stock to a boil, add chicken and simmer until tender, about 2 minutes. Add fish sauce, citrus leaves and remaining chiles. Stir in the lime juice. Garnish with coriander. NOTE: I like to use boned chicken breast if I'm cooking for guests. For the best flavor, however, use a whole small chicken chopped into small pieces with the bones; increase the cooking time until chicken is tender. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Garam Masala #1 Categories: Indian, Condiment Servings: 6 1 tb Plus 1 tsp cardamom seeds 2 Inch cinnamon sticks, -crushed 2 ts Whole cloves 1 tb Plus 1 tsp black peppercorns 3 tb Cumin seeds 3 tb Coriander seeds Put all spices in a heavy skillet and dry roast over medium heat 5 to 10 minutes, until browned, stirring constantly. Cool completely, then grind to a fine powder in a coffee grinder or with a pestle and mortar. Store in an airtight container up to 2 months. From: Steve Herrick Source: [The Book of Curries & Indian Foods by Linda Fraser] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Garam Masala #2 Categories: Indian, Condiment Servings: 6 1 ts Black Cumin 1 ts Whole Cloves 1 ts Black Peppercorns 1/4 ts Nutmeg Place all ingredients in a clean electric coffee grinder. Grind until fine. Store in a small jar with a tight-fitting lid. Keep away from heat and sunlight. This is a spice combo used in many Indian recipes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Garam Masala #3 Categories: Indian, Condiment Servings: 1 10 Green cardamoms, pods -cracked, seeded -OR 6 Black cardamoms, pods -cracked, seeded 1 tb Black peppercorns 2 ts Cumin seeds 1/2 ts Coriander seeds 2 sm Dried red chilies, seeded Using a blender, process all ingredients until finely ground. Store in an airtight jar up to 3 months. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Garam Masala #4 Categories: Indian, Condiment Servings: 6 2 1/2 c Coriander Seeds 1 c Cumin Seeds 1/4 lb Large Cardamoms 1/2 c Cinnamon 2/3 c Cloves 1 c Peppercorns 1 ts Grated Nutmeg Roast the coriander and cumin seeds, separately, in a warm oven or under a low grill for about 3 to 5 minutes, shaking them round constantly if under a grill. This is to make them easier to grind and the seeds should not burn. Peel the cardamoms. Remove the husks and strawy bits. grind all the spices in a blender or finely adjusted coffee grinder. Stor in an airtight container. Use as directed in the recipes. From How To Make Good Curries by Helen Lawson Copyright 1973 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Garam Masala #5 Categories: Indian, Condiment Servings: 6 1/2 c Black Pepper 6 tb Dark Caraway Seeds 2 1/2 tb Ground Cinnamon 1/2 c Coriander 2 1/2 tb Ground Cloves 2 tb Cardamom Seeds Pick over the ingredients and remove any husks or strawy bits. Grind together in a blender or finely adjusted coffee grinder. Do not make the mixture too fine. Stor in an airtight container and keep for use in the recipes. NOTE: This Garam masala is fragrant and strong. Its robust flavour goes well with meat, fried and braised foods. Try it sprinkled on fried potatoes, with a pinch of tumeric. Sprinkle a lttle on yogurt, sour cream and curd cheeses. From How To Make Good Curries by Helen Lawson Copyright 1973 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Garam Masala #6 Categories: Indian, Condiment Servings: 6 4 oz Coriander Seeds 5 Bay Leaves 4 oz White Cumin Seeds 1 oz Cardamoms 1 oz Cloves 2" Stick Cinnamon 2 oz Ground Chili (Not "Chili -Powder"!!) 2 oz Black Pepper 1 ts Freshly Grated Nutmeg Toast the Coriander, Bay leaves, Cumin, Cardamoms, Cloves and Cinnamon carefully in a heavy frying pan on top of the stove. Grind up finely in a coffee grinder or blender and combine with the powdered ingredients. Keeps well in a sealed jar. Omit the Chili and Pepper for a blander and more fragrant Garam Masala for delicate dishes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Garlic Oil Categories: Thai, Condiment Servings: 12 Stephen Ceideburg 1/2 c Vegetable oil 2 tb Minced garlic Prepare this oil in advance and store in a covered jar in the refrigerator. Heat vegetable oil in a small saucepan over medium-high heat. When oil is hot, add minced garlic and saute until lightly brown. Remove from heat and set aside. Makes about 1/2 cup. PER TABLESPOON (made with corn oil): 125 calories, 0 g pro- tein, 1 g carbohydrate, 14 g fat (2 g saturated), 0 mg cholesterol, 0 mg sodium, 0 g fiber. From an article by Joyce Jue in the San Francisco Chronicle, 5/29/91. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Garlic Shrimp - Goong Gratiem Categories: Thai, Seafood Servings: 4 3 tb Vegetable Oil 1/2 lb Shrimp, Peeled And Deveined 2 tb Cilantro Pesto (See Recipe) 1 tb Fish Sauce (Nam Pla) Fresh Cilantro Leaves Heat a wok or medium skillet over medium-high heat. Add the oil and swirl to coat the surface. When the oil is very hot but not smoking, add the shrimp and stir-fry until they begin to color on all sides, about 1 minute. Add the pesto and stir-fry until it coats the shrimp and begins to cook, about 1 minute. Add the fish sauce and toss the shrimp for another 15 seconds to mix it in. Transfer the shrimp and sauce to a serving platter. Sprinkle with cilantro leaves and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Garlic Shrimp - Goong Kratiem Prik Thai * Categories: Thai, Seafood Servings: 4 MMMMM-----------------------------MARINADE---------------------------------- 8 Cloves Crushed Garlic 2 tb Minced Cilantro Root 1 ts White Pepper 1/2 ts Salt 2 tb Fish Sauce (Nam Pla) 1 1/2 tb Sugar MMMMM------------------------------SHRIMP----------------------------------- 1 lb Shrimp, Shelled & Deveined 3 tb Oil 1 Tomato, Cut Into Wedges 1 Cucumber, Sliced The garnish of tomato and cucumber slices adds freshness to this rich spicy dish, which should be served with plenty of fresh vegetables. ~------------------------------------------------------------------------- Thoroughly mix together all the marinade ingredients. Combine the shrimp with the marinade and set aside to marinate for 10 minutes. Heat a medium skillet, add the oil and saute the marinated shrimp for 4 minutes. Remove to a serving plate and garnish with the tomato and cucumber. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Garlic Skewered Shrimp Categories: Chinese, Seafood Servings: 4 1 1/2 lb Jumbo shrimp 1/2 c Garlic oil 1 tb Tomato paste 2 tb Red wine vinegar 2 tb Chopped fresh basil or 1 1/2 -tsp dried Salt Freshly ground pepper Shell and devein shrimp. Mix together remaining ingredients. Toss with shrimp and refrigerate 30 minutes to an hour, tossing occasionally. Remove shrimp, reserving marinade. Skewer shrimp by by bending each almost in half, so the large end almost touches the smaller end, then insert skewer just above the tail so it passes through the body twice. Grill 4-6 inches from coals for 6-8 minutes, or until cooked through, turning frequently and brushing two or three times with reserved marinade. Source: Williams-Sonoma MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Garlic Steak Stir-Fry Categories: Chinese, Beef Servings: 6 2 lb Round steak/venison 1/4 c Light soy sauce 1 c Beef bouillon 1/4 ts Ginger 2 Clove mashed garlic 1/4 c Cooking sherry 4 tb Peanut oil 2 Clove chopped garlic 1 1/2 c Boiling water 3 lg Green peppers cut into 1/2 -inch strips 1 c Sliced water chestnuts 3 tb Cornstarch Sherry or sesame oil Hot boiled rice Cut meat against the grain into 1/2 inch strips (this is easier to do if meat is partially frozen). Make a marinade for the meat by combining soy sauce, bouillon ginger, mashed garlic and sherry. Marinate steak for 2-12 hours in the refrigerator. Dry meat on paper towels. In a wok, heat peanut oil and saute chopped garlic until it turns golden brown. Remove, leaving at least 2 tablespoon oil in wok. Add meat to oil and saute until brown (add just a dash of sherry/sesame oil to meat while it's browning). Add reserved marinade and 1 cup boiling water. Simmer 45 minutes or less time, if desired. When meat is tender, remove and keep in warm oven. Pour marinade in separate pan and add cornstarch. Add remaining 1/2 cup boiling water, if needed. Simmer until thick. Stir-fry green pepper and water chestnuts in liquid remaining in wok. Add meat and marinade gravy. Add dash sesame oil to taste. Serve over boiled rice. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Garlic Wheat Bread Categories: Indian, Breads Servings: 4 2 c Wholewheat bread 5 Garlic cloves, crushed 1 ts Carom seeds* Salt 1/2 c Vegetable oil 1 c Warm water 1/4 c Flour for dusting In a large bowl, mix the flour, garlic, carom seeds, salt, 1 tb oil & water until a dough is formed. Kead for 7 to 10 minutes. Cover & set aside for 20 minutes. Divide dough into 8 equal portions & roll each into a smooth ball into a flatcake. Dust occasionally to prevent sticking. Heat an iron griddle, brush with 1 ts oil & fry each side for 2 to 3 minutes, brushing on more oil when turning the bread. Remove & keep warm. Repeat till all the bread has been cooked. * Carom seeds are also known as lovage. Julie Sahni, "Feast of India" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Garlicky Pork and Asparagus Pancakes Categories: Korean, Pancakes Servings: 4 1/3 c Sifted all-purpose flour 4 ts Sugar 1/4 ts Salt 1/4 ts Pepper 5 lg Eggs; beaten until frothy 1/2 lb Ground pork shoulder 6 md Scallions; trimmed - sliced thin - (include some green tops) 3 lg Garlic cloves - peeled and minced 2 ts Oriental sesame oil 1/2 lb Tender young asparagus -trimmed of coarse stem ends - peeled and cut into - moderately fine julienne 2 tb Vegetable oil MMMMM--------------------------DIPPING SAUCE------------------------------- 1 1" cube ginger - peeled and minced 1/3 c Soy sauce 1 tb Cider vinegar 1 tb Mirin (sweet rice wine) 1 ts Hot sesame oil SIFT THE FLOUR, SALT, PEPPER and 2 teaspoons of the sugar into a large bowl. Make a well in the center and pour the eggs into it. Stir just enough to combine the ingredients. In a medium skillet set over moderate heat, stir-fry the pork, scallions, and two-thirds of the garlic in the sesame oil for 8-to-10 minutes, until the pork is no longer pink; do not brown the meat. Add the asparagus, toss for 1-or-2 minutes over moderate heat, then allow the mixture to cool to room temperature. In a separate bowl, combine the remaining ingredients, except the vegetable oil, to make a dipping sauce. When the pork mixture is cool, stir it into the reserved batter. Heat the vegetable oil in a large skillet over moderately high heat until ripples show on the skillet bottom. Half fill a 1/4-cup measuring cup with the batter and drop the batter into the hot oil, evening up the ragged edges of the pancake. Add 3 more pancakes to the skillet, smoothing the edges as before, and brown them for 1-to-1 1/2 minutes per side. Drain them on paper towels, then keep them warm on an uncovered platter in a 250F oven. Fry the rest of the pancakes, adding more vegetable oil to the skillet if needed. Serve the pancakes hot with the dipping sauce. JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Garlicky Snowpeas Saute Categories: Chinese, Vegetables Servings: 4 2 tb Oil 3 Cloves garlic, finely -chopped 4 Scallions, chopped 1 lg Red yellow or green pepper, -diced 1 lb Fresh snowpeas, trimmed 1/2 c Jicama, cubed 2 ts Soy sauce This simple and savory combination makes the crunchy snowpeas flavor really shine. In a wok or deep skillet heat oil, Add garlic, scallions and sweet peppers and saute~ until softened and fragrant, about one minute. Add the snowpeas and jicama and saute until cooked but still very tender-crisp, 2 or 3 minutes. Add soy sauce and toss together. Taste for seasoning, adding more soy sauce if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: General Tao's Chicken (Piment Rouge) Categories: Chinese, Chicken Servings: 4 10 oz Chicken Legs, deboned 2 c Soya Oil 1 tb Ginger Root, minced 2 Scallions, chopped 1 tb Garlic, minced 2 tb Dry Chili Pepper 2 tb Sugar 2 tb Soy Sauce 1 1/2 ts Vinegar 2 tb Cornstarch 1/4 c Chicken Stock 1 ts Sesame Oil MARINADE 1 Egg White 1 tb Cornstarch 1 tb Soy Sauce For the best results use skinned deboned legs of capon. Cut the chicken into pieces no larger than 1 inch square. Prepare marinade by combining egg white, cornstarch and 1 tablespoon soy sauce in a large bowl. Add chicken pieces and set aside for two hours. In a deep pot, heat the oil until it reaches 350 degrees. In a basket, or with a slotted spoon, lower several marinated chicken pieces into the fat. Fry about one or two minutes or until the chicken becomes crisp; test for doneness before completing the batch. Continue until all pieces have been fried. Set oil and cooked chicken pieces aside. In a wok, on high heat, reheat two tablespoons of the reserved oil. Add prepared ginger, scallions, garlic and chili peppers. Stir to prevent burning. Add the fried chicken and stir quickly.Add sugar, soy sauce, vinegar and cornstarch mixed with chicken stock. Remove from the heat and stir sesame oil into the sauce. Spoon the mixture on to a hot platter and serve immediately with steamed rice. Serves 4. Hazel Mah who owns Le Piment Rouge Windsor (translation: Red Pepper) and Le Piment Rouge Laurier graciously agreed to share the recipe for the popular dish. This dish dates back to the Chin Dynasty and is named for General Tao, a governor of the northern Chinese province of Hunan. According to legend, the old general ate nothing but poultry and this dish was his favorite. Le Piment Rouge Windsor, 1170 Peel in Montreal. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: General Tso's Chicken #1 Categories: Chinese, Chicken Servings: 4 1 Egg 1 tb Cornstarch 1 lb Boned, Skinned Chicken Thigh Or Breast Cut Into 2 Inch Chunks 4 Green Onions Cut Diagonally Into 1" Pcs. Vegetable Oil 16 sm Dried Chiles 1 Garlic Clove, Minced 1/4 ts Grated Fresh Ginger MMMMM------------------------------SAUCE----------------------------------- 4 ts Cornstarch 4 ts Sugar 4 ts Rice Vinegar 6 tb Soy Sauce 1/4 c Chicken Broth 1/4 c Water 1/4 c Dry Sherry Wine Quoting from the article the recipe was contained in, "The dish is not difficult to make and can be prepared partially in advance. The crunch texture of the chicken pieces is achieved by coating them with egg and cornstarch, then deep-frying them twice; once to cook them through; and once at a higher temperature to make them brown and crisp. The velvety sweet-sour sauce, which is combined with the chicken at the last minute, provides a wonderful counterpoint. The amount of heat is your option. Sixteen small dried red peppers provide a moderate amount of heat. Add more or less to taste, but be careful not to bite into one. They are dynamite!" ~------------------------------------------------------------------------- Whisk together thoroughly the egg and cornstarch. Add pieces of chicken, turning to coat evenly. In wok or deep-fat fryer, heat 2 inches of oil to 350°F. Fry chicken, a few pieces at a time until lightly browned and just cooked through. Drain on paper towels. Combine sauce ingredients, mixing well. Set aside. (The chicken may be fried the first time up to one hour in advance; the sauce can be combined several days in advance and kept covered in the refrigerator.) In frying pan, heat 1 TB of oil until hot. Add chili peppers and cook until blackened. Add onions and stir-fry about one minute. Add garlic and ginger, cooking briefly, but do not brown. Remove from heat. Reheat deep oil to 400°F. Return chicken to fat, in batches, and cook until crisp and golden brown. Drain on paper towels. Re-stir sauce and add to frying pan with onions and peppers. Cook, stirring until thickened and bubbly. Add chicken and cook, stirring, until well coated and heated through. Serve over rice. Makes 3 to 4 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: General Tso's Chicken #2 Categories: Chinese, Chicken Servings: 6 1 lb Boneless chicken breasts cut -into 1 in pieces 3 tb Soy sauce 3 tb Cornstarch 1 Egg white beaten until -frothy 1 c Veg. oil 3 Hot dried chili peppers, -broken in half 2 Cloves garlic finely chopped 1 Piece ginger root (1 in) -peeled and finely chopped 1 tb White wine vinegar 1 tb White wine 1 ts Cornstarch 1 ts Sesame oil 1/2 ts Salt 1 ts Brown sugar Wow, with over a dozen Chinese or Oriental cookbooks, I had a hard time finding this recipe! It is probably called something else (like spicy fried chicken) and I really do have a dozen recipes. This one is from _Elegant_ Entertaining_Cookbook_ by Myra Sable of Sable and Rosenfeld, Bantam books. General Tso's was a real person, general and poet who lived in China 155-220 AD. Heat the oil in a wok. Deep fry the chicken, a few pieces at a time, about 1 minute or until golden brown. Remove and drain on paper towels. Pour all but 2 TB of the oil out of the wok. To the oil in the wok, add the chili peppers, garlic and ginger, stir-fry 2 minutes. In a small bowl, combine the remaining soy sauce, vinegar, white wine and 1 tea cornstarch, mix until smooth. Stir in sugar, sesame oil and salt. Pour into wok, cook, stirring for 2 minutes until thickened. Return chicken pieces to wok, mix well and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: General Tso's Chicken #3 Categories: Chinese, Chicken Servings: 6 1/2 c Cornstarch 1/4 c Water 1 1/2 ts Minced Garlic 1 1/2 ts Minced Ginger 3/4 c Sugar 1/2 c Soy Sauce 1/4 c White Vinegar 1 1/2 c Hot Chicken Broth 1 ts M.S.G. (Optional) 3 lb Dark Deboned Chicken Meat Cut Into Large Chunks 1/4 c Soy Sauce 1 ts White Pepper 1 Egg 1 c Cornstarch 1 c Salad Oil 2 c Scallions, Diced 16 sm Dried Hot Peppers To make sauce, mix cornstarch and water together. Add garlic, ginger, sugar, soy sauce, vinegar and wine. Then add chicken broth and M.S.G. and stir until sugar dissolves. Refrigerate until needed. In separate bowl, mix chicken, soy sauce and pepper. Stir in egg. Add cornstarch until chicken is coated evenly. Add oil to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350°F until crispy. Drain on a paper towel. Place a small amount of oil in wok and heat until wok is hot. Add scallions and peppers and stir-fry briefly. Stir sauce; add to wok. Place chicken in sauce and cook until sauce thickens. Add either cornstarch or water as needed. Serve with rice. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: General Tso's Chicken #4 Categories: Chinese, Chicken Servings: 2 2 Whole Chicken Breasts 2 Hot Peppers (Or More) Crushed 1/2 c Cornstarch 1 Orange Rind, Minced 1 tb Ginger, Minced 1/3 c Fried Peanuts, Chopped MMMMM------------------------------BATTER----------------------------------- 1 Egg 1/4 c Beer 2 tb Soy Sauce 1/2 ts Salt 1/4 c Flour 1/4 c Cornstarch 1/2 ts Baking Powder 1 ds Pepper MMMMM-------------------------SEASONING SAUCE------------------------------ 6 tb Sugar 3 tb Cider Vinegar 5 tb Soy Sauce 1 ts Cornstarch Skin and bone the chicken. Cut into 1-1/2" x 2" strips. Mix batter. Add chicken, tossing lightly to coat. Cover and chill for 1/2 hour. Mix seasoning sauce. Coat each piece of chicken well with cornstarch. Arrange chicken on well-floured wax paper. Heat 2-3" of oil in a pan until very hot. Fry chicken for 30 seconds. Drain well on a cookie sheet covered with paper towels. Reheat oil over high heat until very hot. Refry chicken until crispy and golden brown. Drain again and keep hot in oven. Heat 2 tablespoons oil in wok over medium heat. Fry orange rind until golden brown. Add chili and ginger, stir-frying 20 seconds. Mix in seasoning sauce and heat to boil, stirring constantly until foam subsides and the sauce thickens slightly and turns to glaze (about 2 minutes or more). Add fried chicken, tossing to coat well. Sprinkle chopped peanuts on top. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: General Tso's Chicken #5 Categories: Chinese, Chicken Servings: 6 4 lg Chicken legs including -thighs, boned, cut into -1/2-inch pieces 1 Egg, slightly beaten 1/2 tb Vegetable oil 1/2 tb Cornstarch Vegetable oil MMMMM-----------------------------SAUCE 1---------------------------------- 2 Green onions, trimmed to 4 -inches 1 1/2 tb Light soy sauce 1 1/2 tb Mushroom soy sauce 1 1/2 tb Rice wine or dry sherry 2 1/2 Inch thick pieces fresh -ginger, peeled Grinding of fresh pepper 3 tb Chicken bouillon 1 ts Brown sugar 1 tb Cornstarch MMMMM-----------------------------SAUCE 2---------------------------------- 1 ts Rice or cider vinegar 1/2 tb Chili paste (more, if you -like hot food) 1 ts Sesame oil (optional) DIRECTIONS: In a medium bowl, combine the chicken with the egg, oil, and cornstarch. In a blender or food processor, or by hand, combine the ingredients for Sauce 1. In a small bowl, combine the ingredients for Sauce 2. Place the measured ingredients beside the wok in the order in which they are to be placed in the wok. Warm 2 serving dishes, one lined with paper towel, in a 250í oven. Fill the wok to a depth of 1 1/2 to 2 inches with vegetable oil. Heat the oil to high (400í), or until a day-old cube of bread browns in just under 1 minute. Heat another 4 minutes to stabilize the temperature. Put the chicken pieces into the oil one at a time until all are in. Stir-fry 3 minutes. Remove the pieces from the oil, draining well over the wok, and keep warm in the oven on the paper-lined dish. Empty the oil from the wok. Reduce the heat to medium (350í) and stir in Sauce 1. As soon as it bubbles, stir in the chicken. Sprinkle Sauce 2 over the chicken, stir-fry 1 minute more, then turn into the serving dish. Scrape the sauce over the chicken and serve at once. From: "Fast and Easy Oriental Wok Cooking" by Jacqueline Heriteau MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: General Tso's Chicken #6 Categories: Chinese, Chicken Servings: 4 3/4 lb Boneless chicken breast 2 ts Dark soy sauce 2 ts Rice wine or dry sherry 1 ts Finely chopped ginger root 1 ts Cornstarch 1 ts Sesame oil 1/3 c Oil, preferably peanut 2 Dried red chiles - cut in half lengthwise 1 tb Chopped fresh orange peel OR 2 ts - dried citrus peel -(soaked & coarsely chopped) 1/2 ts Roasted Sichuan peppercorns * (finely ground), optional 2 ts Dark soy sauce 1/4 ts Salt 1 ts Sugar 1/2 ts Sesame oil CUT CHICKEN INTO THIN SLICES 2 inches long, cutting against the grain. Put it into a bowl together with the soy sauce, rice wine or sherry, ginger, cornstarch and 1 teaspoon sesame oil. Mix well, and then let the mixture marinate for about 20 minutes. Heat the oil in a wok or large skillet until it is very hot. Remove the chicken from the marinade with a slotted spoon. Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it and leave to drain in a colander or sieve. Pour off most of the oil, leaving about 2 teaspoons. Reheat the pan over a high heat and then add the dried chiles. Stir-fry them for 10 seconds, and then return the chicken to the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing well. Serve the dish at once. KEN HOM PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: General Tso's Chicken #7 Categories: Chinese, Chicken Servings: 2 MMMMM------------------------MYRA SABLE HNKV12A----------------------------- 1 lb Chicken breasts -boneless, skinless, - cut into 1" pieces 3 tb Soy sauce 1 tb Cornstarch 1 Egg white; beaten frothy 1 c Vegetable oil 3 Dried hot chili peppers -broken in half 2 Garlic cloves; chopped fine 1 1" piece ginger root; peeled -and finely chopped 1 tb White wine vinegar 1 tb White wine 1 ts Cornstarch 1 tb Brown sugar 1 ts Sesame oil 1/4 ts Salt In a glass bowl, place chicken pieces. Combine 1 tb. soy sauce and 1 tb. cornstarch. Blend in beaten egg white. Pour over chicken and toss to coat well. Marinate in refrigerator for 1 hour. In a small bowl, combine remaining soy sauce, vinegar, white wine, and 1 tsp. cornstarch; mix until smooth. Stir in sugar, sesame oil and salt. In a wok heat oil. Deep-fry chicken, a few pieces at a time, about 1 minute, or until golden brown. Remove and drain on paper towel. Pour all but 2 tb. oil out of wok. To the wok, add chili peppers, garlic and ginger; stir-fry 1 minute. Pour sauce mixture into wok and cook, stirring, about 1 minute, until thickened. Return chicken pieces to wok. Mix well and serve immediately. I like to serve this with rice and Sauteed Snow Peas and Red Peppers. The chicken is spicy hot with the dried chili peppers, so adjust to your taste. Enjoy! Posted by Margie Auslander (HNKV12A) From The Elegant Entertaining Cookbook by Myra Sable. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: General Tso's Chicken #8 Categories: Chinese, Chicken Servings: 6 1 1/2 lb Chicken, skinned and boned 1 Egg 1 c Flour 1/4 lb Bamboo shoots 1 Green pepper 1 Red pepper 1/4 c Water 1 tb Dark soy sauce 1 tb Cornstarch Vegetable oil (for deep -frying) 2 To 3 tablespoons vegetable -oil (in addition to the -above) 2 Cloves garlic, minced 1 ts Fresh ginger root, shredded 4 To 5 black peppercorns 1 tb White vinegar 1 tb Chinese cooking wine 1 ts Chinese chili sauce 1 tb Sugar Cut the chicken into 3/4 inch cubes. In a bowl, beat the egg. Dip the chicken pieces into the egg and then dip them to coat in the flour. Set aside. Cut the bamboo shoots into 1/2 inch cubes. Seed the green and red peppers and cut them into small cubes. Set aside. In a small bowl, combine the water, soy sauce and cornstarch. Set aside. In a wok or deep-sided, heavy-bottomed sauce pan, heat enough vegetable oil to deep fry the chicken. Deep fry the chicken until golden brown, about 10 minutes. Remove from oil and drain on paper towel. Deep fry the peppers 10 seconds and remove. Heat the 2-3 tablespoons of oil in the wok. Add chicken, peppers, garlic and ginger. Then add the remaining ingredients including the bamboo shoots but not the water-soy-cornstarch mixture and cook 2-3 minutes. Add the water-soy-cornstarch mixture and simmer until sauce thickens. Transfer to warmed dish and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: George Liu's Moo Goo Gai Pan Categories: Chinese, Chicken Servings: 10 4 Chicken breast halves, Skinned, boned and sliced Salt and pepper, to taste 4 cl Garlic, minced 2 c Water 1 tb Cornstarch 5 tb Corn oil 8 oz Fresh mushrooms, sliced 4 lb Chinese white cabbage, Chopped 2 tb Sugar 4 tb Soy sauce 6 Scallions, chopped In a bowl, toss the sliced chicken with the salt and pepper, garlic and cornstarch mixture. Set aside. Heat 3 tablespoons of the corn oil in a wok and add the mushrooms, cabbage and sugar. Stir-fry for 2 minutes, then cover and cook for 5 minutes. Remove from the wok. Heat the remaining 2 tablespoons of corn oil in the wok and stir-fry the chicken for 2 minutes over high heat. Add the soy sauce and mix well. Cover and cook for about 6 minutes, or until the chicken is cooked through. Add the cooked vegetables and the scallions. Toss everything together for about 1 minute. Serve hot with steamed rice. [The Washington Post; Dec 11, 1991] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ghee - Clarified Butter Categories: Indian, Condiment Servings: 6 3 lb Unsalted Butter Information: Clarified butter. Many Indian cooks use a ghee substitute derived from vegetable oil; this is available from Asian stores. Ghee should keep several months in the 'fridge. Preparation: 1. Heat butter over low heat in a heavy pan. Skim off any floating particles. 2. Maintain the heat just below the simmer for 1 hour. 3. Strain through several layers of cheesecloth. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ginger and Peach Chicken Categories: Chinese, Chicken Servings: 4 4 x Chicken Breast Halves * 8 oz Can Peach Slices, Lite Syrup 1 ts Cornstarch 1/2 ts Grated Ginger root 1/4 ts Salt 1/2 c Sliced Water Chestnuts ** 2 c Hot Cooked Rice 6 oz Pkg Frozen Pea Pods, Cooked * 4 medium boned skinless chicken breast halves. ** Water chestnuts should be drained. ~------------------------------------------------------------------------- Spray a large skillet with nonstick spray. Preheat skillet over medium heat. Add chicken. Cook over medium heat for 8-10 minutes or until tender and no longer pink; turn to brown evenly. Remove from skillet; keep warm. Meanwhile, drain peaches, reserving juice. Add water to juice to equal 1/2 cup. Stir in cornstarch, ginger root, and salt. Add to skillet. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Gently stir in peaches and water chestnuts: heat through. On a serving platter or 4 individual plates arrange rice, pea pods, and chicken. Spoon sauce over chicken. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ginger Beef with Bok Choy Categories: Chinese, Beef Servings: 6 3/4 lb Boneless tender beef steak -(sirloin, Rib eye or top loin) 3 tb Lite soy sauce, divided 1 tb Cornstarch 1 tb Dry sherry 1 ts Minced fresh ginger root 1 Clove garlic, minced 3/4 c Water 2 ts Cornstarch 1/2 lb Bok choy cabbage or romaine -lettuce 2 tb Oil, divided 1 Med. onion, cut into 1/2" -strips 1 tb Slivered fresh ginger root Cut beef across grain into thin slices. Combine 1 Tb. each lite soy sauce, cornstarch and sherry with minced ginger and garlic in medium bowl; stir in beef. Let stand 30 minutes. Meanwhile, combine water, 2 tsp. cornstarch and remaining 2 Tb. lite soy sauce; set aside. Separate and rinse bok choy; pat dry. Cut leaves crosswise into 1" strips, separating stems from leaves. Heat 1 Tb. oil in hot wok or large skillet over high heat. Add beef and stir-fry 1 minute; remove. Heat remaining 1 Tb. oil in same pan. Add onion and slivered ginger; stir-fry 2 minutes. Add bok choy stems; stir-fry 1 minute longer. Add beef and soy sauce mixture; cook and stir until sauce boils and thickens. Serve immediately. Serves: 4 From: Kikkoman recipe booklet Posted by: Debbie Carlson - Cooking Echo MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ginger Garlic Shrimp, China Royal Categories: Chinese, Seafood Servings: 4 16 Jumbo Shrimp, With Shell 1/4 c Vegetable Oil 1 Piece Ginger * 3 Cloves Garlic Peeled/Crushed 2 Green Onions/Scallions ** Salt & Pepper To Taste * Ginger should be 1 inch long, peeled and minced. ** Green onions or scallions should be trimmed and thinly sliced. ~------------------------------------------------------------------------- Slit the shrimp up the back with a sharp knife and remove the vein. Do not shell the shrimp. Heat the oil in a wok or wide heavy skillet. When the oil is rippling, throw in the shrimp and stir-fry over high heat for 2 minutes. Drain very well. Return 1/2 T oil to the wok. Heat. Throw in the shrimp along with the ginger, garlic, and onions. Stir-fry for 20 seconds. Season with salt and freshly ground pepper. Stir-fry for an additional 20 seconds. Serve at once. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ginger Melon Pork Categories: Chinese, Pork Servings: 6 1 tb Cooking oil 1 lb Fresh pork leg cubed-fresh -ham 1/2 Thinly sliced onion 1 Minced clove garlic 1 tb Grated fresh ginger OR 1 -teaspoon dry ginger 2 tb Soy sauce 1/4 c Dry sherry 2 tb Wine vinegar 1 tb Cornstarch 3 c Melon cubed - honeydew or -cantaloupe 1/2 c Pickled watermelon rind -diced Heat oil in large skillet over medium high heat. Brown pork cubes, stirring until lightly browned, about 4 to 5 minutes. Stir in onion, garlic and ginger; stir and cook for 2-3 minutes. Mix together soy sauce, sherry, vinegar and cornstarch. Add to skillet. Cook and stir until sauce thickens. Stir in melon and watermelon rind. Heat through. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ginger Oriental Dressing Categories: Chinese, Salads, Dressing Servings: 14 1 ts Freshly grated ginger 1/4 ts Minced garlic 2 tb Low-sodium soy sauce 2 tb Water 2 ts Orange juice 1 ts White vinegar Combine all ingredients into a small jar and shake well. Makes 1/4 cup - 6 calories per tablespoon From Microwave Diet Cookery by Marcia Cone & Thelma Snyder Posted by Sheila Exner - 3/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ginger Shrimp with Snow Peas Categories: Chinese, Seafood Servings: 4 2 tb Peanut oil 1/4 ts Sesame oil 3/4 lb Medium shrimp, peeled and -deveined 1 Clove garlic, crushed 1 1/2 c Fresh or frozen snow peas -(about 1/4 Lb) 8 oz Sliced water chestnuts (1 -can) 1/2 c Chicken broth 2 tb Soy sauce 1 tb Cornstarch 1 tb Cold water 1 tb Fresh ginger, grated Chow Mein Noodles OR: Freshly Cooked Rice Heat the oils in a wok or heavy skillet until hot but not smoking. Add shrimp and stir-fry for 2 minutes. Transfer to plate and set aside. Add garlic to wok; stir for 15 to 20 seconds. Add snow peas, water chestnuts, broth and soy sauce; stir-fry for 2 minutes. Combine the cornstarch and water in small cup; blend until smooth. Add to wok. Return shrimp to wok with ginger and stir until sauce thickens and mixture is heated through. Serve immediately over chow mein noodles or rice. Bon Appetit LIGHT AND EASY SPECIAL MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ginger Soy Sauce Categories: Chinese, Condiment Servings: 6 1/2 c Soy sauce 1 1/2 ts Ginger Combine the soy sauce and ginger. Bring to boiling; serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ginger Tea Categories: Chinese, Beverages Servings: 1 2 Thin slices of fresh ginger 1 c Boiling water Sugar to taste A refreshing addition to any Chinese dinner. Steep fresh ginger slices in boiling hot water for 10 minutes. Add approximately one teaspoon of sugar per cup of water. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ginger Tofu with Vegetables Categories: Chinese, Vegetarian Servings: 1 1 lb Soft tofu 1/4 c Sliced green onion 1 tb Minced fresh ginger 1 Clove garlic, pressed or -minced 1 tb Oriental sesame oil 2 tb Soy sauce 1/4 ts Cayenne About 6 cups raw vegetables such as cucumber slices, carrot sticks, red or green bell peppers strips, small celery stalks, sugar snap peas, and cherry tomatoes. Rinse tofu under cool running water, let drain, then drop into a blender or food processor. Whirl smoothly with onion, ginger, garlic, oil, soy sauce, and cayenne. If made ahead, cover and chill up to 3 days. Pour into a small bowl; accompany with vegetables. Scoop onto vegetables to eat. Makes about 1-3/4 cups, 7-9 servings of 3-4 tb each. Origin: Cookbook Digest Nov/Dec 1991. Shared by: Sharon Stevens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ginger-Fried Beef Categories: Chinese, Beef Servings: 2 1/4 lb Sirloin steak, shredded 1 md Onion, quartered and cut -into strips 1 Thumb-size piece fresh -ginger, peeled and Shredded (see note) 1 Clove garlic, minced Marinade (in jar) 2 ts Light soy sauce 2 ts Vegetable sauce 1 ts Dark soy sauce 1 ts Dry sherry or rice wine 1/2 ts Sugar 1/2 ts Sesame oil 1/4 ts Salt 1/4 ts Pepper 1/4 ts Baking powder 2 ts Cornstarch 1 tb Water NOTES: Thanks to reader Alice Ho, here's a ginger beef recipe that's stir fried not deep fried. If you partially freeze the beef, it can be cut into thin shreds making it quick work in a wok or wide skillet. Marinating the meat and cooking it, still partially frozen, keeps more of the meat juices in the meat and out of the sauce. For dessert, a tropical mixture of lichees, mandarins and grapes would be refreshing. If you thought soy sauce was soy sauce, Alice Ho offers these tips : "Black and light soy sauces are distinguishable. If you shake the light sauce, the bottle is transparent. This is easier than deciphering the chinese characters on the bottles." Ho says the baking powder in this recipe acts as a meat tenderizer. DIRECTIONS: Cut beef into shreds, while partially frozen. Use a sharp cleaver or chef's knife. Prepare onion, pepper, ginger and garlic; set aside. Pour marinade ingredients (mixed together) over beef and let stand for 30 minutes (longer if you wish). Heat wok or wide skillet; add 2 Tb vegetable oil. Fry onion and pepper in hot oil, stirring constantly. Add salt and pepper to taste, and cook for a minute. Vegetables should be crisp and glistening. Remove from pan. Add another 2 Tb oil to the pan; heat and add garlic and ginger. Add beef, stirring quickly to separate strips that cling together. Add 1/4 cup hot water; stir and cook for about a minute. Return cooked vegetables to wok and blend quickly. Season to taste, as you wish, or add 1 Tb oyster sauce to enhance the flavor. Serve over hot steaming rice. Serves 2. Offer a second stir-fry dish to round out the meal. Calgary Herald, food section, 82.01.29 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gingered Chinese Noodle Soup Categories: Chinese, Soups Servings: 3 3 oz Cellophane Noodles 1 c Shredded Watercress Leaves 2 tb Vegetable Oil 1/2 c Thinly Sliced Mushrooms 1 md Onion, Sliced 1 c Snow Peas 2 Thin Carrots Sliced Diagonal 1 ts Oriental Sesame Oil 1 ts Minced Fresh Ginger 1 ts Rice Vinegar 3 c Chicken Stock 2 Green Onions Thinly Sliced 1 1/2 c Water 1 tb Soy Sauce 1 c Ham Cut Into Julienne Put cellophane noodles in large bowl. Cover with boiling water. Let stand 5 minutes. Drain thoroughly. Heat oil in wok or deep large skillet over medium high heat. Add onion and carrots and stir fry 3 minutes. Add garlic and ginger stir fry 30 seconds. Add stock, water and soy sauce. Cover and boil 2 minutes. Add ham water cress, mushrooms and noodles. Return to boil. Cover, turn off heat and let steep 2 minutes. Add snow peas, cover and let steep until vegetables are crisp tender about 3 minutes. Stir in sesame oil, rice vinegar and red pepper flakes. Adjust seasoning. Serve in deep bowls, sprinkle with green onions. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gingered Rhubarb Crisp with Vanilla Ice Cream Categories: Chinese, Desserts Servings: 12 Stephen Ceideburg 2 1/2 lb To 3 pounds fresh rhubarb 4 Lumps "ginger in syrup" * 1 c Sugar 3 tb Cornstarch Vanilla ice cream CRUMB TOPPING: 1 c Flour 1 c Sugar 1 pn Salt 3/4 c Chilled unsalted butter, cut -into small pieces * or crystallized ginger, each about 3/4 inch in diameter Preheat oven to 375'. Rinse the rhubarb and pat dry. Trim off all the leaves and roots (they contain oxalic acid, which is toxic). Cut stalks into 1 inch pieces and place in a large bowl. Coarsely chop the ginger and mix with the rhubarb. Sift together the sugar and the cornstarch; toss with the rhubarb. Transfer to a 2 1/2-quart shallow baking dish. Set aside. The topping: Combine the flour, sugar and salt in a food processor; pulse a few times to mix. Add the chilled butter and process until the mixture turns crumbly, just a few seconds. Sprinkle the crumb topping over the rhubarb. Bake until the topping turns golden brown and the rhubarb is bubbling. Serve warm with scoops of vanilla ice cream. PER SERVING (with 1/2 cup ice cream): 425 calories, 4 g protein, 62 g carbohydrate, 19 g fat (11 g saturated), 61 mg cholesterol, 86 mg sodium, 2 g fiber. From an article by Joyce Jue in the San Francisco Chronicle, 9/15/93. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gingered Sole Fillets Categories: Chinese, Seafood Servings: 4 4 Sole fillets, 4 oz each 1 Egg yolk 1 1/2 tb Lemon juice 1/4 ts Dry mustard 1 tb Oyster sauce 5 To 6 drops sesame oil 1 1/2 ts Grated fresh ginger 4 tb Olive oil 4 Green onions, chopped Wipe sole fillets and place on foil lined broiler pan. Preheat broiler. Place next 6 ingredients in a food processor, blender and process 20 seconds. Gradually pour in olive oil, processing all the time. Process 30 seconds until well combined and slightly thickened. Spread mixture over sole fillets. Broil just until fish is opaque, about 4 inch from the heat. Top of fillets will darken as the sauce caramelizes. Serve with chopped green onion on top of fillets. Makes 4 servings. Origin: Appeal, Fall 1992 Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ginseng Shreds Stir Rice - for a Special Meal Categories: Chinese, Rice Servings: 6 9 c Presteamed rice 2 oz Finely chopped Ginseng 2 tb Soy sauce 2 tb Vegetable oil 1 ts Salt 3 Onions shredded 3 Sweet peppers shredded 1 lb Celery Steam and simmer rice. Use 1 heaping tablespoon vegetable oil and stir rice in a skillet over a big fire for 1 or 2 minutes. Take out the rice. Heat the remaining vegetable oil over a big fire until hot. Put in finely chopped Ginseng, onions, peppers, celery and salt and stir for 2 minutes. Let sit, covered, for 7 minutes. Then it's ready. Almost all Chinese soups and stews are adaptable to Ginseng, with the exception of those having citrus fruits as an ingredient. I've given you a start here, but experiment. Dig up a Chinese cookbook and try out a few recipes. From "The Ginseng Book", Louise Veninga, Ruka Publications, 1973. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Glass Noodle Salad with Chicken Categories: Chinese, Chicken, Salads Servings: 4 4 oz Mung bean noodles 6 oz Medium shrimp, shelled and - deveined 1 tb Vegetable oil 1 Whole chicken breast, boned, - skinned, chopped Salt Fresh ground black pepper 1 Red fresh serrano chile - chopped 1 Green fresh serrano chile - chopped 3 tb Lime juice 2 tb Nam pla (Thai fish sauce) 1 ts Sugar 3 Shallots - peeled and thinly sliced 1/4 c Fresh coriander leaves Lettuce for garnish Crisp fried shallots (opt.) - for garnish COVER NOODLES WITH WATER until soft and pliable, about 15 minutes. Drain. Add noodles to a large pot of boiling water. Reduce to medium heat and cook until noodles are plump and glass-like (2 minutes). For a crunchy texture, just dip them in boiling water for 5 to 10 seconds. Drain and rinse with cold water. Chill. In a large pot of water blanch the shrimp for 5 seconds until they curl and turn pink. Remove and cool. Add oil to a wok or skillet. Add chicken; saute until it loses its pink color. Break into small morsels. Season with salt and pepper to taste. Cool. Mix together chiles, lime juice, nam pla, sugar, shallots and coriander. Add chicken, shrimp and chilled noodles; mix well. Serve over a bed of shredded lettuce. Garnish with crisp fried shallots. JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Glazed Cauliflower with Ginger Categories: Indian, Vegetarian Servings: 4 1 sm Head cauliflower 4 tb Light vegetable oil 1 ts Coriander seeds 1 1/2 tb Shredded fresh ginger 2 Green chilies, chopped 1/2 ts Turmeric 1/2 ts Salt 1 ts Lemon juice 2 tb Chopped fresh coriander Separate cauliflower into flowerets. Wash well & drain. Heat 3 tb oil over high heat ni a skillet. When very hot, add coriander & fry for 10 seconds. Add ginger & chilies & stir for a couple of seconds. Immediately add turmeric & salt. Follow at once with the cauliflower. Stir rapidly to prevent burning & to distribute the spices. Add 1/4 c hot water. Reduce heat, cover & cook for 20 to 25 minutes, stirring once or twice during the cooking. Increase heat to medium & stir fry to evaporate remaining moisture & to lightly brown the cauliflower, 5 to 10 minutes. Stir carefully. If vegetable looks dry, stir in the rest of the oil. Add lemon juice & coriander leaves. Serve immediately. Julie Sahni, Classic Indian Cooking MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Glazed Water Chestnuts Categories: Chinese, Appetizers Servings: 6 1 lb Bacon 1/2 c Brown sugar 16 oz Whole water chestnuts 1/2 c Chili sauce 1/2 c Mayonnaise Slice bacon in pieces long enough to wrap around chestnut and secure with toothpick. Bake at 450 degrees until bacon is crisp. Drain. Combine remaining ingredients and pour over chestnuts. Bake at 375 degrees for 15 minutes or until sauce has turned into a glaze. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Glutinous Rice (Khow Neow) Categories: Thai, Rice Servings: 1 Glutinous Rice Water Cane steaming basket Pot to suit Wash rice well. Soak overnight in plenty of water. If in a hurry 3-4 hours will do. Drain rice and place into cane steaming basket and place on pot to suit. Bring water to boil and cover basket with a saucepan lid. Continue until rice is cooked. Transfer rice onto a clean surface and form into a suitable shape. Stored in a cane basket with lid. Traditionally eaten with gai yang, som dum, laap, phat phet, nam prik or a base for Thai sweets. Created by Philip Thornton May 12, 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Goan Style Chicken with Roasted Coconut - Shakoothi Categories: Indian, Chicken Servings: 6 2 1/4 tb Coriander Seeds 2 1/4 ts Whole Cumin 1 1/2 ts Whole Black Mustard Seeds 1 1/2 One Inch Stick Cinnamon 6 Whole Cloves 3/8 ts Whole Black Peppercorns 3/8 ts Ground Nutmeg 1 1/2 Whole Dried Hot Red Chili 3 c Grated Fresh Coconut 1 1/2 One Inch Cube Ginger Chopped 9 Cloves Garlic 3/4 Fresh Hot Green Chili 2 1/4 c Water 6 tb Vegetable Oil 3 md Onions, Minced 3 1/3 lb Chicken Parts, Skinned 2 1/4 ts Salt Put the coriander seeds, cumin seeds, mustard seeds, cinnamon, cloves, peppercorns, nutmeg and red chili in a small frying pan. Place over a medium flame. Now quickly 'dry-roast' the spices, stirring them frequently until they emit a very pleasant roasted' aroma. Empty the spices into a clean coffee grinder or spice grinder and grind until fine. Put spiced in bowl. Put the coconut into the same frying pan and dry roast it over a medium flame, stirring all the time. The coconut should pick up lots of brown flecks and also smell roasted. Put the coconut in the bowl with the other dry roasted spices. Put the garlic, ginger, and green chili into the container of an electric blender, along with some water. Blend until you have a paste. Heat the oil in a 10-12 inch frying pan or saute pan over a medium high flame. When hot put in the onions. Stir and fry them until they pick up brown spots. Now pour in the garlic-ginger mixture and stir once. Turn heat to medium. Put in the chicken pieces, salt, as well as the spice coconut mixture in the bowl. Stir and fry the chicken for 3-4 minutes or until it loses its pinkness and turn heat to low, and cook for 25 to 30 minutes or until chicken is tender. Stir a few times during this cooking period, making sure that you turn over each piece of chicken so that it gets evenly colored. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Goanese Curried Fish Categories: Chinese, Seafood Servings: 2 1 lb Fish Fillets 1 pn Salt 3 tb Vinegar 1 pn Saffron 1/2 ts Peppercorns 1 ts Dry Mustard 1/4 c Ghee Or 3 Tb Of Vegetable -Oil 1 lg Onion, Thinly Sliced 2 lg Garlic Cloves, Crushed 2 md Red Chili Peppers, Finely -Chopped Put the fish in an open pan, add salt and vinegar. Cook the saffron, peppercorns and mustard in the heated ghee or oil until well mixed. Pour this spice mixture over the fish in vinegar and cook gently for 15 minutes. Add the onion, garlic and chilies with about 60 dl of water. Cover and cook, slowly, for 25 minutes. From How To Make Good Curries by Helen Lawson Copyright 1973 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gobhi Mung Categories: Indian, Vegetarian Servings: 6 1 c Yellow split mung beans 2/3 c Finely chopepd onions 1 tb Grated ginger 2 ts Minced garlic 1/3 ts Turmeric 3 md Potatoes, peeled, quartered 1/3 sm Head cauliflower cut into - florets 1 ts Salt 12 tb Ghee 1 ts Cumin seeds 2 Green chilies, seeded, - shredded 1/2 ts Red pepper 2 ts Lemon juice 2 tb Chopped coriander leaves Wash mung beans. Put in a deep pot with onions, ginger, garlic, turmeric & 3 cups water. Bring to a boil & simmer for 15 minutes. Add potatoes, cauliflower, salt & another 2 cups water. Cook for 15 minutes. Heat ghee over high heat, when very hot, add cumin seeds & fry till they turn dark brown. Add chilies & red pepper & stir briefly. Pour contents into the stew. Add lemon juice & coriander leaves. Mix well. Serve with plain cooked rice. Julie Sahni, "Classic Indian Cooking" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gobi Dal - Lentils with Cauliflower Categories: Indian, Vegetables Servings: 6 1/2 lb Masoor Dal (Pink Lentils) 1 sm Cauliflower 2 md Onions, finely chopped 1/2 c Ghee or Oil 1 ts Ground Chili 2 ts Freshly Ground Black Pepper 1/2 tb Ground Cumin 1/2 tb Ground Coriander 2 ts Ground Turmeric Juice of 1/2 Lemon 2 1/2 c Chicken Broth 2 oz Desiccated Coconut 1/2 tb Flour 1 ts Salt 4 oz Raw Cashew Nuts Wash the Lentils well and drain. Heat the Ghee or Oil in a large saucpan and fry the Onions. When they soften add the Chili, Pepper, Cumin, Coriander, and Turmeric. Stir in well and cook for 30 seconds or so. Add the Lentils. Stir well to ensure that each grain is coated and add the Lemon Juice. Cut the Cauliflower into small florets and add to the pan. Add the Chicken Stock and the Coconut. Bring to the boil and simmer for 20 minutes. Mix the flour with some of the liquid to form a smooth paste and stir into the saucepan. Add the Salt and Cashews. Cook a further 5-10 minutes until the Lentils have formed a thick sauce. This dish is a complete meal in itself when served with plain boiled rice. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Golden Crown Restaurant House Special Chow Mein Categories: Chinese, Seafood, Chicken Servings: 6 15 oz Chow Mein Noodles - (not canned) 1/4 c Vegetable oil, divided 2 Garlic cloves, minced 1 1/2 c Fresh bean sprouts 1/4 c Slivered bok choy 1/4 c Slivered carrot 1/4 c Slivered green pepper 1/4 c Slivered celery 2 tb Sliced water chestnuts 2 tb Slivered bamboo shoots 2 tb Sliced canned mushrooms 2 tb Slivered onion 1/4 lb Peeled small shrimp - 60 to 75 per pound size) 1/4 c Chopped chicken 1/4 c Slivered Chinese BBQ pork 1 c Chicken broth 1 tb Cornstarch 1 ts Oyster sauce 1/2 ts Granulated sugar 1/2 ts MSG (Optional) 1/8 ts Salt Boil chow mein noodles according to package directions. Drain. Heat 2 tablespoons oil in wok or very large frying pan. Stir-fry noodles for 3 to 5 minutes, or until crisp and light brown. Remove from wok and set aside. Add remaining 2 tablespoons oil and garlic. Add bean sprouts, bok choy, carrot, green pepper, celery, water chestnuts, bamboo shoots, mushrooms and onion to wok. Stir-fry for several minutes over high heat. Add shrimp, chicken and barbecued pork. Continue stir-frying several minutes. Add broth and cover with lid. Cook with lid on for 3 to 4 minutes. Combine Cornstarch with cold water. Stir in oyster sauce, sugar, MSG, if used, and salt. Add sauce and noodles to wok. Continue cooking just until sauce thickens about 1 minute. Serve immediately. SOURCE: From the Golden Crown Restaurant, Beaverton, Oregon. September '91 FOODday, Oregonain Newspaper. Shared by Cate Vanicek MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Golden Pepper Steak Categories: Chinese, Beef Servings: 4 1 lb Eye of round or other beef -steak,cut into 1/8" slices -into 1x3" pieces 1 lg Red bell pepper, cut into -1X3" Pieces 1 ts Freshly ground black pepper 4 Cloves garlic, minced 1/2 ts Sesame oil 2 tb Soy sauce 1 1/2 tb Sugar 1/2 tb Sherry or dry white wine 3 1/2 tb Vegetable oil, divided 2 lg Yellow bell peppers, cut 1 md Onion, cut into 1x3" pieces 1/2 ts Salt 1 ts Oyster sauce 2/3 c Chicken stock 1 ts Cornstarch 6 c Cooked rice (enough for 4) Combine the beef, black pepper, garlic, sesame oil, soy sauce, sugar and sherry in a large bowl. Set aside to marinate for at least 1 hour but no more than 3 hours. Heat 2 tablespoons of the vegetable oil in a wok over high heat. Add the peppers, onion, salt and oyster sauce. Cook, stirring, for 1 minute. Add the chicken stock, cover, and cook for about 10 minutes or until the peppers are tender. Meanwhile, heat the remaining vegetable oil in a large skillet over high heat until almost smoking. Add the beef and brown on both sides, about 1 minute per side. Add the peppers to the beef. Dissolve the cornstarch in 1 teaspoon of water and stir into the mixture. Bring to a boil and immediately remove from the heat. Serve with cooked rice. Mark Bittman, The Baltimore Sun; Jan 29, 1992 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Golden Tiger Pot Sticker Dipping Sauce Categories: Chinese, Condiment Servings: 1 1/4 c Soy sauce 2 tb Rice Wine Vinegar 1 ts Sugar 1 Clove garlic, chopped Slivers of ginger and green Onion 1/4 ts Of crushed chili peppers *OR* 1/4 cup oriental hot chili Oil Mix all ingredients. Let sit for 30 minutes. Serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Golden Tiger Dumpling Soup Categories: Chinese, Soups Servings: 1 4 c Soup stock (or chicken Broth) 1 c Chinese greens (Bak Choy or Other cabbage, sliced 1/2 c Sliced water chestnuts 1/2 c Sliced mushrooms 2 Stalks green onions, sliced 2 tb Soy sauce 1 tb Sesame seed oil Salt and pepper to taste 12 Potstickers Bring soup stock to a boil. Add all other ingredients except potstickers. Boil for 2 minutes. Add potstickers and boil another 2 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Goma Jayu-Ae (Soy & Sesame-Seed Dressing W/ French Beans) Categories: Japanese, Salads Servings: 6 1 lb French beans 3/8 pt Niban Dashi 1 pn MSG 1/4 ts Soy Sauce 1 pn Salt 2 1/2 ts Sugar 1 1/2 ts Sake MMMMM-----------------------------DRESSING---------------------------------- 1 1/2 oz White Sesame Seed, Ground 1 1/2 ts Sugar 2 1/2 tb Sake 5 ts Soy Sauce PREPARE IN ADVANCE: Snip off ends of french beans and discard. Cut beans into 1/2" lengths. Drop them into 3/4 pt of lightly salted boiling water, reduce heat and cook briskly, about 8-10 minutes until beans are tender but still slightly resistant to bite. Drain and run under cold water. Put the Dashi, Sugar, 1/4 t Salt, MSG, Sake and Soy Sauce into a pan. Bring to a boil. Add the beans, return to boil. Remove from heat and let cool to room temperature. DRESSING: Heat Sake to likewarm over a high heat. Ignite Sake and let burn until the flame dies out. Pour Sake into a small bowl and let cool to room temperature. Add all ingredients and mix thoroughly. TO SERVE: Toss together the french beans and dressing, serve at room temperature. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gosh Feel (Elephant Ear Pastries) Categories: Afghan, Desserts Servings: 40 2 Eggs 2 ts Caster sugar 1/4 ts Salt 1/2 c Milk 4 ts Oil 2 1/2 c Plain flour 1/4 c Plain flour for kneading 1/2 ts Ground cardamom Oil for deep-frying MMMMM----------------------------TO FINISH--------------------------------- 1 c Icing (confectioners') sugar 1/2 ts Ground cardamom (optional) 1/2 c Finely chopped pistachios *Note: Pistachio nuts should be blanched. Optionally, same amount of finely chopped walnuts may be used intead of pistachios. Beat eggs until frothy, beat in sugar and salt. Stir in milk and oil. Sift flour, add half to egg mixture and blend in with wooden spoon. Gradually stir in remainder of flour, holding back about 1/2 cup. Turn onto floured board and dust with some of reserved flour. Knead for 10 minutes until smooth and glossy, using more flour as required. Dough will still be slightly sticky. Cover with plastic wrap and rest for 2 hours. Take a piece of dough about the size of a large hazelnut and roll out on a floured board to a circle about 8-10 cm (3-4 inches) in diameter. Gather up dough on one side and pinch, forming a shape resembling an elephant ear. Place on a cloth and cover. Repeat with remaining dough. Deep fry one at a time in oil, heated to 190 C (375 F) turning to cook evenly. Fry until golden, do not over-brown. As dough is rather elastic, the pastry tends to contract with handling, so just before dropping pastry into hot oil, pull out lightly with fingers to enlarge. Drain pastries on paper towels. Sift icing sugar with cardamom if used and dust pastries with mixture. Sprinkle with nuts and serve warm or cold. Store in a sealed container. Alternative topping: Make a syrup with 1 cup sugar and 1/2 cup water. Bring to the boil when sugar is dissolved and boil for 5 minutes. Dribble syrup onto warm pastries and sprinkle with cardamom and nuts. From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1 86302 069 1 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gosht Madras (Madras Beef Curry) Categories: Indian, Beef Servings: 6 1 lb Beef; cubed in 1" cubes Lemon juice 2 ts Salt 1 Onion, large; chopped fine 2 Garlic clove; chopped fine 2 Chiles, dried; chopped fine 2 tb Coriander; ground 1 ts Cumin, ground 1 tb Turmeric 1 ts Ginger, powdered 2 ts Pepper, black 4 oz Tomato paste 1 1/4 c Beef stock 1/4 c Ghee 2 tb Garam masala Sprinkle the lemon juice and salt over the meat. Mix the onion, garlic and chili together well. Heat the ghee in a heavy saucepan over medium heat and fry the onion mixture for 2 minutes. Add the coriander, cumin, turmeric, ginger and pepper, stir well and cook another 2-3 minutes. Add the beef and lemon juice; stir well to coat the meat with the spices. Cook 5-10 minutes. Stir in the tomato paste and beef stock, bring to a boil then cover and simmer gently 30-40 minutes until the meat begins to get tender. Sprinkle in the garam masala and cook for a further 10 minutes. The gravy should by this stage be very thick, if it is not remove the lid from the pan and increase the heat to boil off excess moisture until the gravy thickens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gow Gees Categories: Chinese, Seafood, Pork Servings: 48 Stephen Ceideburg SWEET AND SOUR SAUCE: 1 c Water 1/2 c White vinegar 1/2 c Sugar 1/4 c Tomato paste 4 ts Cornstarch GOW GEES 1 oz Dried mushrooms Boiling water 48 Wonton wrappers (about 1 -pound) 2 oz Shrimp 4 oz Uncooked boneless lean pork 3 Green onions 2 ts Soy sauce 1/2 ts Grated pared fresh ginger -root 1 sm Clove garlic, crushed 3 c Vegetable oil Here's a Chinese appetizer that looks great--crescents of deep fried wonton skins stuffed with pork, shrimp and other goodies. For Sauce: 1. Combine water, vinegar, sugar, tomato paste and cornstarch in small saucepan. Cook over medium heat, stirring constantly, until sauce boils. Boil and stir 1 minute. . Keep sauce warm. For Gow Gees: 2. Place mushrooms in bowl and cover with boiling water. Let stand 30 minutes. Drain and squeeze out excess water. 3. Cut wonton wrappers into circles using 3-inch (8 cm) biscuit or cookie cutter. Cover wrappers with plastic wrap to avoid excessive drying. 4. Remove shells and back veins from shrimp. Finely chop shrimp, pork, onions and mushrooms with cleaver, sharp knife or food processor. Transfer chopped foods to large bowl. Add soy sauce, ginger and garlic. Mix well. 5. Place level teaspoon (5 mL) pork mixture onto center of each wonton circle. Brush edges with water. Fold circles in half over filling, pressing edges firmly together to seal. 6. Heat vegetable oil in wok over high heat until it reaches 375 degrees F (190 C). Fry 8 to 10 gow gees at a time in hot oil until golden, 2 to 3 minutes. Drain on absorbent paper. Serve with Sweet and Sour Sauce. From "Chinese Cooking Class Cookbook" by the Editors of Consumer Guide, Publications International LTD, 1980. ISBN 0-517-322455. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Great Wall of China Chicken Categories: Chinese, Chicken, Microwave Servings: 6 1 lb Boneless chicken breasts 2 tb Oil, divided use 4 tb Reduced sodium soy sauce, -divided use 4 c Sauerkraut (about 2 lb), -rinsed and well drained 4 Green onions including tops 4 md Carrots, julienned 2 Cloves garlic, halved 1 ts Ground ginger 4 oz Fresh snow peas, stemmed and -cut in half diagonally Cut chicken into 1" cubes and place in a 3 quart casserole. Add 1 Tb oil. Cover with lid or vented plastic wrap. Stirring midway through cooking, microwave on high 5 to 6 minutes, or until no longer pink. Stir in sauerkraut and 2 Tb soy sauce; set aside. Slice green onion tops; set aside. Thinly, slice white part of onions and place in a 1 quart casserole with carrots, garlic, ginger and 2 Tb soy sauce. Cover with lid or vented plastic wrap; microwave on high 4 to 5 minutes. Stir the carrot mixture into the sauerkraut mixture. Place the snow peas on top. Cover again and microwave on high 4 minutes or until steaming. Stir and serve. Makes 6 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Green Beans with Fried Bean Curd Categories: Chinese, Vegetarian Servings: 1 2 Tofu cakes 4 tb Oil 2 tb Soy sauce 1 tb Dry sherry 1/2 lb French beans 1 ts Salt 1 ts Corn flour 2 tb Stock Cut drained tofu into small cubes. Heat 2 tb oil in a wok & fry tofu till it turns golden. Remove & marinate in soy sauce & sherry. Cut beans into pieces 2" long. Heat rest of oil & stir fry beans for 1 minute. Sprinkle with salt. Add tofu & marinade. Dissolve cornstarch in water & stir into the rest of the ingredients. Cook gently till sauce thickens. Serve hot over rice. Chinese Vegetarian Cooking by Jack Santa Maria MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Green Beans with Garlic Categories: Chinese, Vegetarian Servings: 6 4 ts Soy sauce 1 ts Sugar 1 tb Dry sherry/water 1 tb Sesame seeds 1 1/2 tb Salad oil 3 Cloves garlic minced/pressed 1 tb Minced fresh ginger 1 lb Green beans cut diagonally -into 2 inch lengths Stir together soy, sugar and sherry; set aside. In a wok or wide frying pan, toast sesame seeds over medium heat until golden, about 3 minutes. Stir in soy mixture; reduce heat to medium, cover and cook until beans are tender-crisp to bite, about 7 more minutes. Uncover, increase heat to high, and boil, stirring until almost all liquid has evaporated, 1-3 minutes. Pour onto warmed platter and sprinkle with sesame seeds. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Green Curry Paste (Nam Prik Kang Khiaw-Waan) Categories: Thai, Condiment Servings: 6 10 md Fresh Green Chillies, -Chopped 4 md Cloves Garlic, Crushed 1 lg Onion, Chopped 1/2 c Fresh Coriander, Chopped 2 ts Salt 2 ts Ground Coriander 1 ts Ground Cumin 1 ts Shrimp Paste (Kapi) 1 ts Ground Galangal (Kha) OR 1 Inch Dried Galangal (Kha) 1 ts Ground Lemon Grass OR 1 Stalk Lemon Grass, Fresh Yield: 1/2 Cup In a blender grind all of the ingredients into a paste. When using dried galangal or fresh Lemon Grass, add both ingredients directly while cooking the curry paste. When using the dried Galangal, soak it in 4 Tbls of hot water and use the soaking water with galangal to give the curry a strong flavor. From Delightful Thai Cooking by Eng Tie Ang MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Green Curry Paste (Kruang Kaeng Khew Wan) Categories: Thai, Condiment Servings: 6 4 lg Fresh Green Chillies OR 8 sm Fresh Green Chillies 1/2 c Purple Shallots OR 1 md Onion, Chopped 1 tb Chopped Garlic 1/2 c Chopped Fresh Coriander -(Cilantro/Chinese Parsley) Including Roots, Stems. And -Leaves 1/4 c Finely Sliced Lemon Grass OR 1 md The Thinly Slice Rind Of 1 -Medium Lemon 1 tb Chopped Galangal, Fresh Or -Frozen 2 ts Ground Coriander 1 ts Ground Cumin 1 ts Black Peppercorns 1 ts Ground Turmeric 1 ts Dried Shrimp Paste 2 tb Vegetable Oil Yield: 1 Cup (8 Fluid Ounces) Don't let the colour fool you, a green curry can be devastatingly hot if prepared the traditional way. For less heat, discard the chilli seeds. Remove the stems and roughly chop the chillies. Put into an electric blender with all of the other ingredients and blend to a smooth paste. Add a Tbls of extra oil or a little water, if necessary, to facilitate blending and store as you would the red curry paste. From Charmaine Solomon's Thai Cookbook by Charmaine Solomon MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Green Curry Paste * Categories: Thai, Condiment Servings: 1 10 Green Jalapeno Peppers 5 Green Thai Chili Peppers 1/2 c Sliced Cilantro/Coriander -Root Or Stems 8 Cloves Garlic 1/4 c Chopped Shallots Or: -Purple Onions 1/4 c Chopped Lemon Grass Or: 1 tb Dried Lemon Grass 5 Thin Slices Fresh Galangal -Or 1 ts Dried Galangal -Powder 1 ts Cumin 1 ts Shrimp Paste Green curry paste is used to make the hottest of all Thai curries. ~------------------------------------------------------------------------- Combine all the ingredients in a blender and process until smooth. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Green Mango Dip - Nam Prik Ma-Muang * Categories: Thai, Condiment Servings: 1 8 oz Shredded Green Mango 6 Cloves Garlic, Minced 2 tb Shrimp Paste 1/4 c Fish Sauce (Nam Pla) 2 tb Lime Juice 2 tb Sugar A good dip with seafood and fish, fresh vegetables, and boiled eggs. ~------------------------------------------------------------------------- Place the shredded mango, garlic and shrimp paste in a mortar and gently mash with the pestle so that the mango is bruised but is still inn shreds. Add the remaining ingredients and stir to combine. Remove to a serving bowl and use as a dip for grilled meats or fresh vegetables. Makes 2 cups. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Grilled Beef and Romaine Salad Thai-Style Categories: Thai, Beef, Salads Servings: 8 MMMMM----------------------------THE GREENS--------------------------------- 1 lg Head romaine lettuce* 1 lg Cucumber, peeled 1 Red onion, thinly sliced 11 Firm radishes, trimmed 2 Tomatoes, cored and sliced 1 pk Scallions, trimmed 16 Fresh mint leaves 16 Fresh basil leaves 1/2 c Coriander leaves ** MMMMM----------------------------THE SAUCE--------------------------------- 1 c Fish sauce (see note) 1/2 ts Powdered hot red chilies MMMMM-----------------------------THE MEAT---------------------------------- 8 Thin slices top sirloin *** 1 ds Salt to taste 1 ds Fresh ground pepper to taste 1/4 c Salad oil *About 1 1/2 lbs. romaine rinsed and cut up or broken with fingers as for salad. **Loosely packed (also known as Chinese parsley and cilantro). ***top round, sirloin or club steak may be used. Prepare a charcoal or other grill for cooking the meat. This should be done before starting to prepare the ingrediences. Thinly slice the cucumbers and radishes. Cut scallions into 1-inch lengths. Prepare all the greens as indicated and combine in a salad bowl. Brush meat with oil. Sprinkle with salt and pepper. Grill meat on both sides, about 2 minutes to a side or longer, depending on the desired degree of doneness. Quickly, while the meat is still hot, cut the slices into 1/2 inch strips and add them to the greens. If there are any accumulated meat juices, add them to the sauce. Pour the sauce over all and toss. Serve immediately with hot rice or long loaves of bread. NOTE: Either Nuoc nam (Vietnamese fish sauce) or Nam pla) Thai fish sauce may be used in this recipe. Fish sauce and powdered red chiles are widely available in Chinese markets. FROM: "A Feast Made for Laughtler" by Craig Claiborne. Shared by ELAYNE CALDWELL, Prodigy ID# KVNH17B. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Grilled Chicken Teriyaki Categories: Japanese, Chicken Servings: 4 1/3 c Sake or dry sherry 1/3 c Honey 3 tb Teriyaki sauce 1/8 ts Garlic salt Salt and ppper to taste Place chicken, skin side up, in shallow baking dish. Sprinkle with salt and pepper. Mix together sake, honey, teriyaki sauce and garlic powder. Brush generously over chicken. Place in 400 degree oven for 10 minutes; baste again and cook 10 minutes longer. Remove chicken from oven and place on prepared grill, skin side up; baste thoroughly. Cook 6" from very hot coals for 10 to 15 minutes. Turn chicken briefly to give skin side a crackly finish. Baste bony side with any remaining sauce. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Grilled Corn with Soy Sauce Categories: Chinese, Vegetarian Servings: 4 6 tb Unsalted butter 2 tb Dark soy sauce 1 ts Sichuan peppercorn -(roasted and finely ground) 2 ts Finely chopped fresh chiles Salt to taste 8 Ears sweet fresh corn - (shucked) Corn, of course, is not native to China, but this Chinese way of cooking it is delicious. IN A SMALL PAN, combine the butter, dark soy sauce, Sichuan peppercorn and chiles. Make a charcoal fire and, when the coals are ash white, grill the corn. Baste them with the soy butter and cook for 5-to-8 minutes, turning frequently. Serve at once. KEN HOM PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Grilled Fish in Banana Leaf Categories: Thai, Seafood Servings: 4 3 Garlic cloves 1 ts Black peppercorns 2 tb Chopped fresh coriander root 1 sl Fresh ginger, quarter-sized - crushed - 1 1/2 tb Soy sauce 2 lb Whole Snapper -=OR=- Striped Bass -=OR=- 4 Whole Trout 1 lg Banana leaf -(or more if needed) Vegetable oil -(for oiling leaf) MMMMM-------------------------CHILE LIME SAUCE------------------------------ 3 sm Green serrano chiles - seeded and finely chopped 3 Garlic cloves 2 tb Fresh coriander leaves 1 ts Sugar 1/4 ts Salt 1/2 c Fresh lime juice 1/3 c Chicken stock This recipe illustrates the popular use of banana leaves as a food wrapper in Asia. Aluminum foil works well as a substitute. IN A MINI-FOOD PROCESSOR, add the garlic, peppercorns, coriander root and ginger; process into a fine mince. Transfer into a mortar and pound into a smooth paste; add soy sauce and blend thoroughly. Clean fish and pat dry with paper towel. Rub garlic mixture over entire fish; set aside for 30 minutes. Choose a banana leaf about 6 inches longer and 3 times wider than the fish. Rinse leaf with cold water to clean. Plunge leaf into a pot of boiling water for a few seconds to soften. Wipe dry. Using a knife or scissors, remove the thick spine in the leaf. Place the leaf with its glossy side down on a work surface. (Use more leaves if needed.) Brush oil on the leaf where the fish will lie. Set the fish with the marinade on the oiled surface. Fold over the wide sides overlapping at the top and secure with toothpicks. Turn over package, fold over ends to enclose sides, and secure ends with toothpicks to make a neat parcel. Set packet about 3 inches above medium-high heat coals and grill each side for 8 to 10 minutes. NOTE: If using trout, marinate the 4 fish together. Wrap each 1 individually and reduce the grilling time to about 3 minutes on each side. Serves 4 as part of an Asian multicourse menu. Transfer to a serving plate. Open leaf and serve with accompanying sauce. CHILE LIME SAUCE: In a mortar or a mini-food processor, add the chiles, garlic, coriander leaves, sugar and salt; pound (or chop) into a smooth paste. Put chile mixture into a saucepan with lime juice and stock; bring to a boil. Slowly simmer, stirring, for 2 minutes. Makes about 2/3 cup. JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Grilled Fresh Corn Categories: Indian, Vegetarian Servings: 4 2 Lime 1 ts Salt 1/2 ts Pepper 1/2 ts Chilli powder 1/2 ts Amchoor * 4 Corn ear, husked *Amchoor is mango powder; get it at Indian groceries. Cut limes in quarters, or halves if soft. Mix dry ingredients together. Roast ears of corn, one or two at a time, over a hot grill or open gas burner flame, until kernels are lightly browned. Dip lime sections in spice mixture. Squeeze lime juice into corn kernels while rubbing with cut surface of lime to allow lime juice to carry spices into the corn. Continue until lime slices and spices are used up. Poonam Dhawan Austin American-Statesman, 5/20/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Grilled Japanese Eggplant with Garlic-Chili Goat Cheese Categories: Japanese, Vegetables, Hot Servings: 6 8 Japanese eggplants Olive oil Salt and pepper 1/2 lb Fresh mild goat cheese -(chevre) 2 ts Minced garlic 1 ts Red pepper flakes 6 Basil leaves, shredded Prepare the grill. Cut the eggplants in half lengthwise. Brush the cut edges with olive oil and season with salt and pepper. In a mixing bowl,combine the cheese, garlic, red pepper flakes, basil and a pinch of salt and blend well. Refrigerate until ready to use. Place the eggplant halves on the grill, flesh side down, and cook until almost soft. about two minutes. Remove from the grill and let cool slightly. Spread the goat cheese mixture on the warm eggplant pieces and serve at once. Serves four. Origin: Newspaper, foods section Shared by: Sharon Stevens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Grilled Oriental Fish Steaks Categories: Chinese, Seafood Servings: 6 4 Fish steaks (halibut, salmon -or swordfish), About 3/4" thick 1/4 c Lite soy sauce 3 tb Minced onion 1 tb Chopped fresh ginger root 1 tb Toasted sesame seeds 1/2 ts Sugar Place fish in single layer shallow baking pan. Measure the lite soy sauce, onion, ginger, sesame seeds and sugar into blender container; process on low speed 30 seconds, scraping down sides once. Pour sauce over fish; turn over to coat both sides. Marinate 30 minutes, turning fish over occasionally. Remove fish and broil or grill 4" from heat source or moderately hot coals 5 minutes on each side, or until fish flakes easily when tested with fork. Serves: 4 From: Kikkoman recipe booklet Posted by: Debbie Carlson - Cooking Echo MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Grilled Peking Duck Categories: Chinese, Poultry Servings: 4 4 c Water 1/2 c Soy sauce 1/4 c Honey 2 tb Turmeric 3 Garlic cloves; crushed 1 ts Ginger, ground 1 Duck (5 lb) In a wide shallow pan or large deep skillet, combine all ingredients except the duck. Bring to a boil, then reduce heat to low and simmer five minutes. Meanwhile, rinse the duck; remove giblets and neck, reserving for soup. Truss the duck, making a handle of the string. Place the pan with the hot soy mixture in the sink. Holding the duck by the handle over the pan, ladle hot soy mixture on all sides until the skin has a "cooked" look. Hang duck in a cool, airy, breezy place for 4 to 6 hours to dry the skin. Or, place duck on a wire rack over a pan and refrigerate overnight. Pour leftover mixture in an oven-proof saucepan. Place duck, breast side down, in a roast holder inside a deep aluminum foil drip pan. Place pan in the center of grill; cover and grill for 1-1/2 to 1-3/4 hours using over deep drip pan containing 1/2" water. Place soy mixture over direct coals and boil to reduce by half. Strain soy mixture through a fine sieve and serve with duckling. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Grilled Prawns with Fresh Coriander Categories: Chinese, Seafood Servings: 4 1 lb Prawns, fresh or frozen MMMMM-----------------------------MARINADE---------------------------------- 1 tb Light soy sauce 1 ts Rice wine or dry sherry 1 ts Sesame oil MMMMM------------------------------SAUCE----------------------------------- 2 tb Fresh coriander, minced 2 ts White rice vinegar 1 ts Fresh ginger, finely chopped PREHEAT THE BROILER. Peel the prawns and discard the shells. Using a small sharp knife, split the prawns partially and remove the fine digestive cord. Pat the prawns dry with paper towels. Mix the marinade and combine with the prawns and let sit for 10 minutes. Prepare the sauce ingredients and mix together and set aside. Lay the prawns on a baking tray big enough to fit under the broiler. Or alternatively, you could cook them on the barbecue, weather permitting. Cook the prawns 3 minutes on one side, turn and cook for 2 minutes on the other. Turn onto a serving platter and serve with the sauce. KEN HOM PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Grilled Spiced Fish Categories: Indian, Seafood Servings: 4 4 oz Sole, skinned Salt and pepper to taste 2/3 c Plain yogurt 2 ts Garam Masala 1 ts Ground coriander 2 Garlic cloves, crushed 1/2 ts Chile powder 1 tb Lemon juice Lemon wedges for garnish Rinse fish, pat dry with paper towels and place in a shallow non-metal dish. Sprinkle with salt and pepper. Mix together yogurt, coriander, chile powder, garlic, and lemon juice. Pour over fish. Cover and refrigerate 2 to 3 hours to allow fish to absorb flavors. Preheat broiler. Transfer fish to a broiler rack; cook about 8 minutes, until fish just begins to flake, basting with cooking juices and turning over halfway through cooking. Serve hot, garnished with lemon wedges. From: Steve Herrick Source: [The Book of Curries and Indian Foods by Linda Fraser ISBN 0-89586-820-2] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Grilled Squid with Asian Slaw and Hoisin Barbecue Sauce Categories: Chinese, Seafood Servings: 6 5 lb Uncleaned Squid or 2 1/2 -pounds of Cleaned Squid 1 tb Sesame Oil Salt and Freshly Cracked -Black Pepper If you have bought uncleaned squid, clean it as follows: Remove the head with the tentacles from the body. Peel the thin outer membraned from the body. Pull the inner cartilage from the body (This is a single piece that looks like plastic). Discard but save the body. Cut the tentacles off below the eye and remove the hard pebble-like sphere that remains inside the tentacles. Reserve the tentacles. Wash the body thoroughly. It should remain in a bag shape after washing. Rub the squid with the sesame oil and salt and pepper to taste. Set aside while you prepare the slaw. See Asian Slaw for recipe. From The Thrill Of The Grill by Chris Schlesinger & John Willoughby Copyright 1990 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Grilled Squab Vietnamese-Style Categories: Vietnamese, Poultry Servings: 4 Stephen Ceideburg 4 Squab, about 1 lb. each, -washed, dried and trimmed -of fat 1/4 c Fish sauce or Chinese light -soy sauce 2 tb Minced shallots 2 Cloves garlic, minced 2 ts Sugar 2 ts Olive oil 1 ts Toasted sesame oil 1/2 ts Freshly ground black pepper Slightly sweet, slightly sally, this Asian marinade caramelizes on the grill. Two Cornish game hens may be substituted for squab. Grill the split hens for 7 to 8 minutes per side. Place each squab on its back on a cutting board. With a sharp knife or poultry shears, split the bird in half through the breast bone. Cut out the backbone. In a shallow, non aluminum dish, mix remaining ingredients. Add the squab, turn to coat evenly, cover and marinate in the refrigerator for 2 hours or over night. Drain the squab and reserve the marinade. Prepare a charcoal or gas grill and grill the squab for about 6 minutes. Baste once with reserved marinade; discard marinade. Turn and cook for about 6 minutes longer, or until the juices run clear when pierced with a fork. 170 CALORIES FOR EACH OF 8 SERVINGS: 20 G PROTEIN, 9 G FAT, 1 G CARBOHYDRATE; 129 MG SODIUM; 79 MG CHOLESTEROL. From "Eating Well", Jan/Feb, 1992. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Grilled Teriyaki Swordfish Categories: Japanese, Seafood Servings: 6 4 Fresh swordfish steaks 1/2 c Light soy sauce 1/4 c Pineapple juice (no sugar -added) 1/4 c Sherry 1 tb Brown sugar 1/2 ts Ground ginger 1 Clove garlic minced or -pressed 2 ts Lemon juice In a non-reactive bowl, combine the soy sauce, pineapple juice, sherry, brown sugar, ginger and lemon juice. Place in heavy plastic bag with swordfish steaks and refrigerate for 1 to 2 hours, turning bag occasionally to thoroughly marinate all surfaces of the fish. Remove swordfish from bag and grill over high heat, 4-5 minutes on each side, turning once. Be careful not to overcook swordfish; it dries out quickly (fish is done when flesh is opaque and flakes easily with fork). Serve with lightly grilled slices of pineapple and baked sweet potatoes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Grilled Tofu with Sesame Buckwheat Noodles & Ginger Veggies Categories: Chinese, Vegetarian, Pasta Servings: 6 1/2 c Peanut oil 1/2 c Sesame oil 1/2 c Red wine 1/4 c Mushroom soy sauce 1/4 c Black vinegar 6 Cloves garlic, minced 1 ts Chinese five-spice powder A beautifully compose plate with many flavors and colors. Each component is placed on the plate separately, making three little groupings of bright and exciting tastes. The noodles and tofu can be made ahead, held at room temperature for an hour or so, leaving only the vegetables to be sauteed at the last minute. GRILLED TOFU MARINADE 4 "blocks" firm tofu Combine the marinade ingredients in a large bowl. Add the pieces of tofu and cover with the marinade. Let sit for 6 to 8 hours in the refrigerator or 3 hours at room temperature. Prepare charcoal grill. Remove the tofu from the marinade and drain slightly. Cook over med-hot red coals, basting frequently with the marinade. "Score" the tofu on both sides making a cross-hatch pattern. Cook until golden brown, about 5 to 8 minutes on each side. Remove from the grill and set aside. SESAME BUCKWHEAT NOODLES Sauce: 6 green onions, minced 4 cloves garlic, minced 3 Tbs miso, red or white 3" piece ginger, peeled and minced 2 jalapeno peppers, minced 1/2 c sesame oil 1/2 c peanut oil 1/4 c seasoned rice wine vinegar 2 Tbs sherry vinegar 3 Tbs soy sauce salt and pepper to taste 1 c sesame seeds, toasted 1 to 1 1/2 lb buckwheat noodles Combine the sauce ingredients in a large bowl. Add half the sesame seeds, mix well. Cook the noodles in salted boiling water until al dente; drain. Add the warm noodles to the sauce, toss and let sit for about 20 minutes. Taste and adjust seasonings. GINGER MIXED VEGETABLES 1 yellow onion, wedge cut 2 cloves garlic, sliced thin 1/3 c peanut oil 6 or 8 shiitake mushrooms, sliced 1/4" wide small handful snow peas, trimmed and strings removed 5" piece ginger, peeled and sliced very thin 1 head broccoli flowerets only, blanched 2 carrots, slivered and blanched splash of dry sherry salt and pepper, to taste cilantro sprigs for garnish To prepare the vegetables, saute the onion and garlic in some peanut oil over high heat until onion is tender, but not soft or translucent. Add the mushrooms, snow peas, and ginger. Cook over high heat, stirring constantly until the mushrooms are tender. Add the broccoli, carrots and sherry, cook for 1 more minutes and season with salt and pepper. To assemble: Cut the tofu into slices about 1/8" thick. On each plate, arrange 3 or 4 pieces of tofu overlapping each other. Spoon some of the noodles onto each plate and finish with the vegetables. The tofu and noodles are served at room temperature and the vegetables are served hot. Garnish with a sprig of cilantro. From "Glories of the Vegetarian Table" by Janet Hazen. Posted by Theresa Merkling. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Guizhou Lianai Doufu Categories: Chinese, Vegetarian Servings: 2 1 lb Firm bean curd (tofu) MMMMM-----------------------------FILLING---------------------------------- 1 tb Peanut oil 3 tb Minced fresh cilantro 2 tb Finely chopped garlic 2 tb Finely chopped scallions 1 1/2 tb Minced peeled fresh ginger 2 ts Red chile flakes or powder 1 tb Dark soy sauce 1 ts Sugar 1/2 ts Salt 1/2 ts Sesame oil 2 c Peanut oil, for frying MMMMM------------------------------SAUCE----------------------------------- 1 tb Peanut oil 1 tb Finely chopped garlic 1 tb Minced peeled fresh ginger 1 tb Dark soy sauce 1 tb Rice wine 2 ts Light soy sauce 1 ts Sugar 1 c Chicken stock 1 ts Cornstarch, mixed with 1 ts Water 2 ts Sesame oil DRAIN THE BEAN CURD AND CUT IT into 2-inch squares. Set to drain further on paper towels. Heat a wok or large saute pan until is is hot. Add the oil and all the filling ingredients and stir-fry for 1 minute. Put the cooked ingredients in a bowl and allow them to cool thoroughly. Heat a wok or large saute pan until it is hot. Add the 2 cups oil and, when it is hot, deep-fry the bean curd on both sides until it is golden brown. Remove the bean curd squares from the wok, drain them well on paper towels, and allow them to cool thoroughly. Drain and discard the oil. Take each of the bean curd squares and, with a knife, split it slightly open on one side so a pocket is formed. Place a spoonful of cooked filling in each of the pockets. Continue to fill the squares until you have used all the bean curd. Wipe the wok clean, reheat, and add 1 tablespoon oil. Then add the garlic and ginger, and stir-fry for 30 seconds. Then add the rest of the ingredients except the cornstarch mixture and sesame oil. Bring the mixture to a boil, return the fried bean curd pieces and cook over medium heat for 3 minutes. Now add the cornstarch mixture, stir gently to combine, and then add the sesame oil. Give the mixture a final turn and serve at once. Serves 4 as part of Chinese meal, or 2 as a single dish. KEN HOM PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gujar Ka Pullao (Carrot Rice) Categories: Indian, Rice Servings: 4 1 c Basmati rice 1 c -Water 1 lg Onion 2 tb Vegetable oil 1 Bay leaf 1/2 ts Cumin seeds 2 Cloves 1 Cardamom pod 1/2 Cinnamon stick; 1/2 inch 1/2 ts Peppercorns 2 c Carrot; grated -salt to taste "Carrots add a mild sweeteness to this pullao, which is lightly flavoured with whole spices. the recipe was given to me by my sister-in-law Rachna, who entices her family to eat carrots this way." Wash the rice under running water, then let soak in 1 cup water. Slice the onion into thin half rounds. In a large, heavy bottom saucepan over medium heat, warm the oil. Add the bay leaf. cumin, cloves, cardamom pod, cinnamon and peppercorns. cook until the spices puff up and darken ( 1 to 2 seconds), then add the sliced onion and saute until browned (8 to 10 minutes). Add the rice and the soaking water and the salt. Stir gently, cover, increase the heat to high and bring to a boil. Then reduce the heat to very low and cook for 25 minutes without uncovering the pan. Turn off the heat and let the pan stand covered on the burner for 5 minutes. then uncover, fluff up the rice gently and serve. SERVES: 4 as a side dish Source: _From Bengal to Punjab: The Cuisines of India_ by Smita Chandra posted by Anne Maclellan MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gujerati Style Cabbage with Carrots - Sambhara Categories: Indian, Vegetables, Hot Servings: 4 1/2 lb Cabbage 1/2 lb Carrots 1/2 Fresh Hot Green Chili 2 2/3 tb Vegetable Oil 1 pn Asafetida 2/3 tb Whole Black Mustard Seed 1 Hot Dried Red Chili 3/4 ts Salt 1/3 ts Sugar 2 2/3 tb Chopped Fresh Coriander 2/3 ts Lemon Juice Core the cabbage and cut it into fine, long shreds. Peel the carrots and grate them coarsely. Cut the green chili into thin, long strips. Heat the oil in a wide, casserole-type pot over a medium-high flame. When hot, put in the asafetida. A second later, put in the mustard seeds. As soon as the mustard seeds begin to pop, put in the dried red chili. Stir once. The chili should turn dark red in seconds. Now put in the cabbage, carrots and green chili. Turn the heat down to medium and stir the vegetables around for half a minute. Add the salt, sugar and green coriander. Stir and cook for another 5 minutes or until the vegetables are just done and retain some of their crispness. Add the lemon juice. Stir to mix. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gujrati Dal Categories: Indian, Vegetarian Servings: 4 1 c Mixed dal* 3 md Tomatoes, cut into wedges 1 sm Eggplant, sliced into sticks -- like french fries 1 md Zucchini, same as above 1/2 ts Turmeric 1 tb Chopped ginger 1 ts Chopped garlic 2 Green chilies, minced 4 tb Ghee 3/4 ts Black mustard seeds 3/4 ts Cumin seeds 1/3 ts Asafetida 1 ts Salt 2 tb Chopped coriander leaves Wash dal. Place legumes in a bowl & cover with hot water. Soak for 2 hours, drain & rinse. Put in a large pot with the turmeric, ginger, garlic, chilies & 3 cups water. Boil & simmer for 45 minutes. Turn off heat & let cool slightly. Puree with a wire whisk. Heat ghee in a deep pot & add mustard seeds. Fry for 15 seconds. Add cumin seeds & cook for 10 seconds. Add asafetida & cook for a second or two, then add the tomatoes. Cook, stirring rapidly, for 3 to 4 minutes. Add eggplant & zucchini & cook for an additional 3 minutes. Add lentil puree & salt & bring to a boil. Reduce heat & cook covered for 20 minutes. Serve over plain rice. *Use a mixture of dals, yellow lentils, pink lentils, yellow split peas & yellow split mung beans. Julie Sahni, "Classic Indian Cooking" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gulai Bagar (Braised Beef with Spices) Categories: Indonesian, Beef Servings: 6 1 1/2 lb Shank Beef 1 tb Oil 1 lg Onion, Sliced 2 Garlic Cloves, Sliced 3 tb Thai Chile, Ground 1 tb Paprika 1/2 tb Coriander Seed, Ground 1 ts Turmeric 1 ts Caraway Seed, Ground 1 ts Ginger, Ground 5 Cloves, Whole 1 Cinnamon Stick, 2" 2 c Coconut Milk 1 lb Potatoes, Peeled & Chunked 1/2 ts Salt Cut beef in 1" x 1 1/2" strips. Heat oil and brown onion and garlic. Add all the other ingredients, bring to boil, then reduce heat and simmer 30 minutes or until beef and potatoes are tender. To make GULAI BAGAR TERONG substitute eggplant, cut into 1 1/2" cubes for the potatoes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gulai Kambing (Spiced Lamb) Categories: Indonesian, Lamb Servings: 6 1 3/4 lb Lamb, Fresh 2 Onions 3 Thai Chiles Ginger, Fresh, 3/4" Knob Lemon Grass Root, 1/2" Knob 1 Lemon Grass, Stem 2 Garlic Cloves 8 Macadamia Nuts 2 Tomatoes, Ripe 1/3 c Oil 1/2 ts Cardamom, Ground 1/2 ts Cumin Powder 1/2 ts Turmeric 1/4 ts Fennel Powder 1 Cinnamon Stick, 2" 4 Cloves, Whole Salt To Taste Pepper, Black To Taste 4 c Coconut Milk Cut the lamb into bite-size chunks. Chop the onions, chiles, ginger, lemon root and lemon grass. Crush the garlic and grind the macadamia nuts. Skin the tomatoes and cut the flesh into small dice. Heat the oil in a large pan, add the onion, chiles and garlic and saute until the onion becomes translucent. Then add the lamb, ginger, lemon root, lemon grass and tomato and cook for another three minutes, stirring frequently. Add the spice powders, cinnamon stick and cloves and season to taste with salt and pepper. Pour in the coconut milk and bring to the boil, stirring constantly, then lower heat and allow to simmer until the meat is very tender; approximately 45 minutes. Serve immediately with steamed rice. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gyuniku Negimaki (Steak and Onion Spring Rolls) Categories: Japanese, Beef, Appetizers Servings: 8 4 oz Slice Rump Steak 3 tb Teriyaki Sauce 2 ea Spring Onions w/ 3" of stalk PREPARE IN ADVANCE: Cut onions in half lengthwise, the cut into 4" pieces. Place the steak between sheets of greasproof paper and pound into 1/8" thickness. Cut the steaks in half crosswise. Arrange the strip of onions down the length of each piece of meat. Starting with the wide end, roll into tight cylinders. Secure with toothpicks. TO COOK: Preheat grill. Dip rolls in Teriaki sauce and grill them 3" from heat for 3 minutes. Dip again in sauce and grill for another 3 minutes. Remove toothpicks, trim ends, and cut into 1" pieces. Stand each piece on end. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ha Gow Categories: Chinese, Seafood, Appetizers Servings: 24 Filling: Wheat starch for dusting 1/2 lb Raw shrimp, peeled and -chopped 1/4 lb Precooked salad shrimp, -chopped 2 oz Pork fat, chopped fine 1/4 c Bamboo shoots, chopped 1/4 ts Ground white pepper 1/4 ts Grated fresh ginger 1/2 ts Salt 1/2 ts Sesame oil 1 tb Chopped green onion 1 Egg white 1 tb Dry sherry 1 tb Cornstarch Dough: 2 tb Potato starch 1 c Wheat starch 1/4 ts Salt 1/2 c Boiling water, plus 3 tb Boiling water 1 ts Lard Place all filling ingredients in a bowl and mix well, by hand until the ingredients form a smooth and rather firm stuffing. This will take about 2 minutes. Dough: Measure both starches and salt into a small mixing bowl. Quickly pour the boiling water into the starches while stirring with chopsticks until you get a partially cooked dough. Do not overwork the dough. Quickly add the lard in little pinches and then knead until smooth. When the dough is smooth, after about 2 minutes' kneading, cover it with the mixing bowl and allow it to rest for 15 minutes before shaping. To shape the dumplings, pull just a bit more than 1 tsp of dough from the ball. Keep the remainder of the dough covered with the bowl. Roll the small amount into a ball and place onto a floured marble board. Roll out into a circle about 3 inches in diameter. Place 1 t of the shrimp filling in the center of the circle of dough and fold over into a half-moon. Use a tiny bit of water for sealing the edges. Be sure to gently press out all the air. If you wish, you can form little pleats in the dough for added decoration. Steam on an oiled bamboo steaming rack for 12 minutes. From The Frugal Gourmet Cooks Three Ancient Cuisines, Jeff Smith, Avon, c 1989. Typed by Terri St.Louis-Woltmon O:). MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hamaguri Shigure-Ni (Sweet Cooked Clams) Categories: Japanese, Seafood, Appetizers Servings: 24 3 tb Sake 24 ea Small Clams or Cockels 1 1/2 oz Sugar 2 1/2 tb Soya Sauce TO COOK: Put the Sake, sugar, and clams into a large frying pan and stir together. Bring to boil over high heat and cook for 3 minutes, uncovered. Stir in the Soya sauce and cook briskly for another minute. Remove from heat and set aside. Boil the remaining liquid for 10 minutes until it becomes syrupy. Add clams and stir them gently in the sauce over hight heat for 1 minute. TO SERVE: Transfer to deep bowl, and cool to room temperature. Serve cool. *NOTE: Tiny Shrimp, mussels, or bits of fresh tunny fish may be sustituted for the clams and cockles. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hamaguri Sakami (Sake Seasoned Clams) Categories: Japanese, Seafood, Appetizers Servings: 12 12 ea Littleneck Clams or Cockles 3 tb Sake 6 ea Thin slices of lemon 1 1/2 pt Boiling Water 1 pn MSG PREPARE IN ADVANCE: Have clams shelled, save shells. Discard shallow halves, scrub the deep halves. Drop the shells into boiling water, boil for 2-3 minutes, then drain. Rinse and dry. TO COOK AND SERVE: Bring the Sake to boil over high heat. Sprinkle MSG, then drop in the clams, stir gently, and cover. Cook over moderately high heat for 3-4 minutes, then remove the clams and place in the shell. Garnish each clam with a slice of lemon. Serve at room temperature. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hanoi Beef and Rice-Noodle Soup (Pho Bac) Categories: Vietnamese, Beef, Soups Servings: 4 Stephen Ceideburg 5 lb Beef bones with marrow 5 lb Oxtails 2 lb Short rib plate, or 1 lb -flank steak 2 lg Onions, unpeeled, halved and -studded with 8 whole cloves 3 Shallots, unpeeled 2 oz Fresh ginger root, unpeeled, -in one piece 8 Star anise 1 Cinnamon stick 4 md Parsnips, cut into 2-inch -chunks 2 ts Salt 1 lb Beef sirloin 2 Scallions, thinly sliced 1 tb Shredded coriander 2 md Onions, sliced paper-thin 1/4 c Hot chili sauce (tuong ot or -sriracha sauce) 1 lb 1/4-inch-wide dried rice -sticks (banh pho) 1/2 c Nuoc mam (Vietnamese fish -sauce) Freshly ground black pepper ACCOMPANIMENTS: 2 c Fresh bean sprouts 2 Fresh red chile peppers, -sliced 2 Limes, cut into wedges 1 bn Of fresh mint, separated -into leaves 1 bn Fresh Asian basil or regular -fresh basil, separated into -leaves This sublime recipe comes from my mother, a native of Hanoi. She always made the beef stock in large quantities--enough for at least 3 meals--and froze it in batches until needed. NOTE: In order to cut the beef into paper-thin slices, freeze the pieces of meat for 30 minutes before slicing. The night before, clean the bones under cold running water and soak overnight in a pot with water to cover at room temperature. (This will help loosen the impurities inside the bones. When heat is applied, these impurities are released and come to the top much faster and can be removed, therefore, producing a clear broth.) Place the beef bones, oxtails and short rib plate in a large stockpot. Add water to cover and bring to a boil. Cook for 10 minutes. Drain. Rinse the pot and the bones. Return the bones to the pot and add 6 quarts of water. Bring to a boil. Skim the surface to remove the foam and fat. Stir the bones in the bottom of the pot from time to time to free the impurities. Continue skimming until the foam ceases to rise. Add 3 quarts more water and bring to a boil. Skim off all the residue that forms on the top. Turn the heat to low and simmer. Meanwhile, char the clove-studded onions, shallots and ginger directly over a gas burner or under the broiler until they release their fragrant odors. Tie the charred vegetables, star anise and cinnamon stick in a double thickness of dampened cheesecloth. Add the spice bag, parsnips and salt to the simmering broth. Simmer for 1 hour. Remove the short rib plates. Pull the meat away from the bones. Reserve the meat and return the bones to the pot. Simmer the broth, uncovered, for 4 to 5 hours. Keep an eye on it; as the liquid boils away, add enough fresh water to cover the bones. Meanwhile, slice the beef sirloin against the grain into paper-thin slices, roughly 2 by 2 inches in size. Slice the reserved short rib meat paper-thin. Set aside. In a small bowl, combine the scallions, coriander and half of the slice onions. Place the remaining sliced onions in a small bowl and stir in the hot chili sauce. Blend well. Soak the rice sticks in warm water for 30 minutes. Drain and set aside. When the broth is ready, remove and discard all of the bones. Strain the broth through a strainer or colander lined with a double layer of dampened cheesecloth into a clean pot. Add the fish sauce and bring the broth to a boil. Reduce the heat and keep the broth at a bare simmer. In another pot, bring 4 quarts of water to a boil. Drain the noodles, then drop them in the boiling water. Drain immediately. Divide the noodles among 4 large soup bowls. Top the noodles with the sliced meats. Bring the broth to a rolling boil. Ladle the broth directly over the meat in each bowl (the boiling broth will cook the raw beef instantly). Garnish with the scallion mixture and freshly ground black pepper. Serve the onions in hot chili sauce and the accompaniments on the side. Each diner will add these ingredients as desired. From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori & Chang. 1989. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Harbor Village BBQ Pork Categories: Chinese, Pork Servings: 2 1 Boston pork butt (about 3 -1/4 pounds) 1/4 c Harbor Village Chef's BBQ -Marinade 1 1/4 c Sugar 1 tb Salt 2 ts Mui Gwe Lo rice wine 1/3 c Light soy sauce 1 ts Five-spice powder 1 c Water (for roasting pan) Glazing Sauce BBQ Marinade: 2/3 c Cooking oil 8 Garlic cloves, peeled and -minced 1 3/4 c Hoisin sauce 1 3/4 c Ground bean sauce 1 1/4 c Sugar 1/2 c "nam yu" (red bean curd -"cheese") 1/2 c Sesame seed paste Glazing Sauce: One 17.5-ounce container of -maltose sugar 1/4 c Hot water 2 ts Mui Gwe Lo rice wine Most master chefs seldom reveal all their kitchen secrets, but Derun Yu shared this recipe for a barbecued pork marinade, adapted for the home oven. Armed with a Chinese rice bowl, he assembled the ingredients, then poured them into a scale so we would have precise measurements. Versatile Chinese barbecued pork is the "ham" of Chinese cooking. It may be sliced and served as an appetizer or entree, or like a sandwich, cubed and stuffed in bread dough and steamed into pork buns. It's good stir-fried with vegetables, tossed with noodles or cooked with scrambled eggs. Prepare the marinade: Heat the oil in a wok or saucepan over medium-high heat. Add the garlic and gently fry just until it floats to the surface and is golden brown (about 2 minutes). Quickly remove the garlic and discard. Pour the garlic oil into a large mixing bowl, let cool. Stir in remaining ingredients with the garlic oil into a smooth sauce. Pour into a glass jar. cool. If the marinade is covered with 1/8 inch cooking oil, it will keep in the refrigerator for several months. Yields 5 cups. Then combine the sugar, salt, rice wine, soy sauce, Barbecue Marinade and five-spice powder in a large mixing bowl; mix well. Add the pork butt and marinate for about 30 minutes (when using spareribs, marinate for 1 hour). Preheat oven to 500 degrees Fahrenheit. Pour the water into a 10X14-inch roasting pan. Place the roasting rack in the pan (the rack should not touch the water). Remove the meat slices from the marinade and place on the rack; reserve the marinade. Roast for 8 minutes, turn over and roast the other side 8 minutes longer. Reduce the oven temperature to 300 degrees Fahrenheit. Brush the pork with the reserved marinade; roast for an additional 20 minutes on each side. Remove from the oven and let cool for 5 minutes. Slice the pork butt into 1/4-inch slices. Prepare the glazing sauce: To soften maltose sugar, place the container (uncovered) in a microwave oven at high setting for 1 minute. Transfer the softened maltose into a double boiler with the water and rice wine; stir until the glaze is well mixed. Keep the sauce warm until ready to use. Makes 2 cups. Then spoon a few tablespoons of the glaze over pork before serving. Note: Hoisin sauce, ground bean sauce, nam yu, maltose sugar and sesame seed paste are available in Chinese markets. Joyce Jue. San Francisco Chronicle, 8/19/92. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Haricot Mutton (Nz) Categories: New zealand, Lamb Servings: 4 1 lb Neck and breast of mutton 1 sm Turnip 2 Sticks Celery 1 Onion 1 tb Tomato sauce (ketchup) 1 sm Carrot 1 tb Flour 1 tb Drippings 1 pt Stock Method: 1. Cut the meat into mouthful size pieces and trim off the fat. 2. Slice up the vegetables. 3. Melt the dripping in a pan. Dredge the meat with the flour and fry until brown. 4. Take out the meat and fry the vegetables, then put all the ingredients in the pan and seson to taste. 5. Simmer for one and a half hours. Serves 4 SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd, PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY: Jim Bodle 5/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Harissa Categories: Indian, Condiment, Hot Servings: 1 1 oz Dried red chilies 1 Garlic clove, chopped 1 ts Caraway seeds 1 ts Cumin seeds 1 ts Coriander seeds pn Salt (several) Olive oil Soak chilies in hot water 1 hour. Drain well; pat dry. Grind to a smooth paste with garlic, spices and salt. Add enough olive oil to cover surface. Cover and store in a cool up to 2 months. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Harissa Categories: Indian, Vegetarian Servings: 1 Stephen Ceideburg 1 c Broth from couscous (see -recipe) 1/2 ts To 1 ts cayenne pepper 1 ts Paprika 1 ts Cumin 1 tb Lemon juice 1 tb Olive oil 1 tb Chopped cilantro Combine broth with cayenne (or harissa), paprika and cumin. Bring to a boil. Remove from heat and stir in lemon juice, olive oil and cilantro. Serve with couscous. Makes about 1 cup. PER TABLESPOON: 10 calories, 0 g protein, 0 g carbohydrate, 1 g fat (0 g saturated), 0 mg cholesterol, 0 mg sodium, 0 g fiber. Marlena Speiler writing in the San Francisco Chronicle, 6/24/92. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hawaiian Chicken Categories: Hawaiian, Chicken Servings: 6 1 cn Pineapple, sliced 1 lg Sweet onion, sliced 3 Chicken breasts, split 1/2 c Peach preserves 1 1/2 ts Salt 1 tb Soy sauce 3 tb Vegetable oil 1 tb White vinegar 1 Green pepper, sliced Drain pineapple; set aside. Sprinkle chicken with salt. Brown chicken in margarine. Cover and cook until chicken is done. Add onions and green pepper to chicken. Combine preserves, soy sauce, and vinegar. Pour over chicken and cook about three minutes, turning chicken to glaze. Remove chicken to platter and add pineapple to sauce. Heat thoroughly; spoon over chicken. Source: Rock Springs Sweet Onion Festival Cook Book 1992 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hawaiian Grilled Chicken Categories: Hawaiian, Chicken Servings: 4 1/3 c White wine vinegar 1/4 c Coarse grain mustard 3 tb Dried rosemary 2 Broiler-fryers, split (2 to -2 1/2 Lb each) 1/2 md Size ripe pineapple ** 2 sm Yellow squash, halved -lengthwise 2 sm Zucchinis, halved lengthwise 2 sm Onions, halved 2 sm Red bell peppers, halved and -seeded ** Cut pineapple lengthwise into 4 pieces, remove core but leave rind on. In a small bowl, combine vinegar, mustard, and rosemary. Brush chicken on both sides with 2 tablespoons of the marinade. Let stand 30 minutes or refrigerate at least 1 hour or overnight. If refrigerated overnight, remove 30 minutes before grilling. Place chicken on grill about 6 inches from low-glowing coals. Grill, turning and basting with reserved marinade, 30 to 50 minutes, or until juices run clear when pierced with a knife. About 10 minutes before chicken is done, place pineapple and vegetables on grill; brush with marinade. Cook 3 to 4 minutes; turn. Brush with marinade; heat 5 minutes longer or until hot. 1001 HOME IDEAS MAGAZINE; April 1990 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hearty Chicken Soup Categories: Indian, Chicken, Soups Servings: 6 1 tb Canola oil 1 c Onion, finely diced 1/2 c Celery, finely diced 1 Inch cinnamon sticks 12 Whole black peppercorns 1 3/4 lb Chicken breasts (approx. 3-1/2 oz per serving) Skinned, all visible fat -removed and cut Into pieces 3 ts Garlic, minced 3 ts Ginger root, minced 1/4 ts Salt (optional) 1/4 ts Ground turmeric 2 c Tomatoes, fresh OR canned -without salt, blended 6 c Water 1/2 lb Potatoes, peeled and cut -into 12 pieces 1/2 c Cilantro, chopped 2 tb Lemon juice 1. In a saucepan, heat oil and saute onions, celery, cinnamon and peppercorns until onions and celery are soft. Do not let onions brown. 2. Add chicken, garlic, ginger, salt, turmeric and tomatoes. Mix well, cover and cook for 15 minutes. Stir occasionally. 3. Add 6 cups of water, potatoes and cilantro. Mix well, cover and cook for 15 minutes or until the potatoes are done. 4. Add lemon juice, mix and serve. Note: Please discard whole spices while eating. Nutrient Analysis (per serving): 167 calories 19.5 g protein 14.5 g carbohydrates 3.6 g total fat 0.5 g saturated fat 43.9 mg cholesterol 156.6 mg sodium with salt included is 66.3 mg sodium with salt omitted From: INDIAN RECIPES FOR A HEALTHY HEART - From the Kitchen of Mrs. Lakhani. Fahil Publ. Company, Los Angeles. 1991. ISBN 0-9630235-0-0 Shared by: Karin Brewer, Cooking Echo, 9/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Heather's Roasted Curry Powder Categories: Ceylon, Condiment Servings: 6 1/4 c Ground cumin 2 tb Fennel seeds 3 tb Coriander powder 25 Curry leaves * 10 Cardamom pods, crushed 6 Whole cloves 1 tb Ground black pepper 6 One-inch pieces rampa ** 3 One-inch pieces cinnamon -stick 1 tb Dried, crushed red chilies 1 tb Mustard seeds Start with a large pan, and dry-roast the ingredients separately over low to medium heat, roasting the mustard seds last. In a few minutes, the mustard seeds will start to pop (keep the lid on the pan or the mustard seeds will fly out). Then stir in the coriander and cumin; when the spices; when the spices begin to turn light brown, add the rest of the ingredients. Since the curry powder mix can burn very quickly, stir it continuously. Roast the spices for about 7 to 10 minutes, until they are dark golden brown. Then remove them from the heat, and grind or powder them immediately while they are still warm (whether you do it by hand with a mortar and pestle or in a food processor, the must be FINELY ground). Store in an airtight bottle - keeps well for two weeks or more. *Curry leaves - edible gray-green leaves that resemble bay leaf, used in flavoring sambols and fish, vegetable, or meat curries. The Sri Lankans use curry leaves fresh, but they can be used dried if fresh leaves are not available. The Sinhalese term for the plant is 'karapincha', and if you can find them fresh, they add great depth and flavor to a dish. They are not removed before serving, and they are edible. There is no substitute for curry leaves. **Rampa (pandanus leaf) - Spear shaped aromatic leaves used to flavor curries. From the lemongrass family, rampa is not edible, but it is used as a flavoring in boiling rice. Sri Lankans do not remove it before serving; they just leave it on the plate. From: FIRE & SPICE - THE CUISINE OF SRI LANKA by Heather Jansz Balasuriya and Karin Winegar, McGraw-Hill Publishing Company, New York. 1989. ISBN 0-07-003549-0 Posted by: Karin Brewer, Cooking Echo, 1/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Heavenly Beef - Nuea Sawan * Categories: Thai, Beef Servings: 4 3 tb Fish Sauce (Nam Pla) 1 tb Soy Sauce 1 ts Cilantro Powder 3 tb Sugar 1 lb Thinly Sliced Sirloin 2 c Oil For Deep Frying Mix together the marinade ingredients and marinate the beef for about 10 minutes. Heat a skillet and cover with a thin coating of oil. Pan-fry the meat and marinade until the marinade is reduced. Heat the rest of the oil in another pan and deep-fry the beef on medium heat in small batches until the pieces float to the top. Serve with steamed sticky rice. To make cilantro/coriander powder; Take whole cilantro seeds and sauteé lightly in a pan until brown and aromatic. Grind in a blender or food processor until a coarse powder is produced. 1 teaspoon of cilantro powder is the equivalent of 2 tablespoons of fresh leaves. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hell Dipping Sauce - Nam Prik Na-Rok * Categories: Thai, Condiment, Hot Servings: 1 2 c Oil For Deep-Frying 2 lb Freshwater Fish Fillets 1 c Dried Green Thai Chili -Peppers 1/2 c Unpeeled Garlic Cloves 1/2 c Unpeeled Whole Shallots 2 tb Shrimp Paste 1/4 c Fish Sauce (Nam Pla) 3 tb Palm Sugar Because it keeps well, this sauce was traditionally used by travelers. ~------------------------------------------------------------------------- Heat the oil in a large skillet to 375°F. Deep-fry the fish fillets until very crispy and golden brown. Charcoal-broil/grill the chilies, garlic and shallots until their outsides are charred. Remove the garlic and shallot skins. Place the fried fish, chilies, garlic and shallots in a mortar and mash with the pestle until smooth, or use the blender. Place the shrimp paste, fish sauce and palm sugar in a small saucepan and cook for about 15 minutes on medium-high heat, so that the mixture is reduced to a paste. Thoroughly combine the mashed ingredients with the reduced sauce ingredients. Store in a jar with a tight-fitting lid and use as a dipping sauce or for cooking. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hijiki Nimono Categories: Japanese, Vegetarian Servings: 4 Karen Mintzias 2 oz Hijiki 2 oz Carrots 1 Age (deep-fried tofu) puff 1/3 Block hard tofu 5 Green beans 2 tb Sesame oil 1 c Dashijiru (soup stock) 3 tb Shoyu (soy sauce) 2 tb Sake 2 tb Mirin 1 ts White sesame seeds - lightly sauteed Seven pepper, to taste - (Shichimitogarashi) A.) Rinse the hijiki in a fine-mesh strainer under cold running water. In 3 times the amount of warm water, soak for 10 to 15 minutes. Remove the hijiki with a tea strainer. (Sand and pebbles will sink to the bottom of the bowl.) Return to fine-mesh strainer and drain off excess water. Grate the carrots into matchstick slivers. Dip the age puff for 30 seconds in boiling water, and cut into matchstick slivers. Place tofu in a heated skillet and mash with a spatula. Let it simmer in its own water until reduced to small crumbs. Snap the ends off the green beans and place in boiling water for 1 to 2 minutes. Immerse in iced water, drain, and cut into 1/2-inch-long pieces. B.) In a heated skillet, saute sesame oil, hijiki, carrots, age, and tofu (all completely drained of water). When ingredients have acquired a shiny appearance, add dashijiru, shoyu, sake and mirin. Reduce heat to low and cook, stirring frequently, until liquid has been absorbed. Turn off heat and add green beans. C.) Place B in serving dish, sprinkle with sauteed sesame seeds. If you like, add seven-taste pepper to taste. Source: The Folk Art of Japanese Country Cooking, by Gaku Homma Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hiranaka Sukiyaki Categories: Japanese, Beef Servings: 1 1/4 c Sugar 1/2 c Soy sauce 1/4 c Of water or mushroom stock 3 Onions, sliced thin 4 Stalks celery sliced thin 1 cn Bamboo shoots 2 Bun green onions, tops, -sliced 1 lb Beef, cut into strips 1 cn Mushrooms 2 bn Watercress -small amount shiratake 2 ts MSG Brown meat in vegetable oil. Add soy sauce, MSG, stock, and sugar. Allow meat to cook in sauce for about 2 minutes. Add onion and celery and let cook for a couple more minutes. Add mushrooms, bamboo shoots and green onions and cook from three to five minutes. Push food to side of pan and add shiratake. Cook until shiratake absorbs some of the juice Add watercress and cook for one minute. Stir well and serve with rice. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hoisin Chicken Categories: Chinese, Chicken Servings: 4 1 ts Fresh thyme leaves, or: 1/2 ts Dried thyme leaves 3 tb Hoisin sauce 2 tb Rice wine 1 tb Olive oil 4 Chicken breast halves, boned MIX THE MARINADE INGREDIENTS together and rub each chicken breast on both sides. Cover with plastic wrap and marinate for 30 minutes at room temperature or for 1 hour in the refrigerator. If refrigerated, bring to room temperature before grilling. When the grill is hot or when the charcoal turns ash white, quickly grill the chicken breasts on both sides, being careful not to overcook them. KEN HOM PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Honey Chicken Categories: Chinese, Chicken Servings: 4 MMMMM------------------------------BATTER----------------------------------- 4 tb Cornstarch 1/4 c Flour 1 ts Baking powder 1/2 c Water 1/2 ts Salt 1 Egg 1 Egg white 2 tb Salt 1 1/2 lb Boneless chicken breasts - cut in thin strips 2 c Peanut oil, for deep-frying MMMMM------------------------------SAUCE----------------------------------- 1 1/2 tb Peanut oil 2 ts Chopped ginger 3 tb Finely sliced garlic 1 ts Salt 3 tb Sugar 1 ts White rice vinegar 1/2 c Water 1 ts Cornstarch, mixed with 1 ts Water MIX THE BATTER INGREDIENTS together in a medium-sized bowl; it should be thick and smooth. Allow the batter to sit, covered for at least 30 minutes. Combine the chicken with the batter. Heat a wok or large deep skillet until it is hot and add the oil for frying. When the oil is barely smoking, deep-fry the chicken for 2 minutes or until the batter is just firm. You should do this in several batches. Remove the chicken with a slotted spoon and drain on paper towels. TO MAKE SAUCE: Heat a small saucepan; when it is hot, add the oil, ginger and garlic, and stir for 30 seconds. Then add the rest of the sauce ingredients and simmer for 2 minutes. Keep warm. Reheat the oil in the wok until it is very hot, but not smoking. Deep-fry the chicken again until it is golden and crisp, about 1 minute. Remove and drain, place on a warm platter, drizzle with the sauce and serve immediately. KEN HOM PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Honey Sponge Cake Categories: Chinese, Desserts Servings: 1 6 Eggs, separated, at room -temperature 1 c Granulated sugar 1/4 c Almond powder or: 1 ts Almond extract 1 tb Honey 1 1/2 c All purpose flour 1 1/2 ts Baking powder 1/4 ts Salt 1/2 ts Baking soda 4 tb Milk 2 tb Melted butter, cooled or: -peanut oil A popular Cantonese tea house treat. In bowl, sift flour, baking powder and salt; set aside. In another bowl, beat egg whites until stiff. With electric mixer, beat egg yolks; gradually blend in sugar and almond powder. Cream mixture until smooth, about 5 minutes. Add honey (and almond extract).Mix together milk, baking soda and cooled melted butter; add to egg yolk mixture. Gradually add sifted flour mixture. When batter is thoroughly blended, quickly but gently fold in egg whites. Steaming: Before mixing, bring water in steamer to boil. Grease bottom only of 9" round flat-bottom, high-sided bowl (or tube pan, bundt pan or cupcake tins). Pour batter into bowl. Steam for 1 hour. Best served steaming hot, cake can be resteamed without suffering. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hongshao Wanyu (Red Cooked Carp) Categories: Chinese, Seafood Servings: 4 1/2 oz Dried Tangerine Peel, or: - citrus peel 3 lb Firm, white-fleshed Fish -such as Rock Fish, Cod, -Halibut, Haddock, Scrod, -Red Snapper, or Sole, -(cleaned & left whole) 2 ts Salt 4 tb Cornstarch 2 c Peanut oil 2 tb Finely chopped garlic 3 tb Minced peeled fresh ginger 4 tb Finely chopped scallions 3 tb Rice wine or dry sherry 1 tb Whole bean sauce, (yellow -bean sauce) 2 tb Dark soy sauce 1 tb Sugar 6 tb Chicken stock or water SOAK THE TANGERINE or citrus peel for 20 minutes in warm water or until it is soft. Rinse under running water, squeeze out any excess liquid, finely chop and set aside. Make 3 or 4 slashes on each side of the fish to help it cook faster and allow the flavors to permeate. Rub the fish on both sides with the salt. Sprinkle the cornstarch evenly on each side of the fish. Heat a wok or deep saute pan until it is hot. Add the oil. When hot, deep-fry the fish on each side for 5 to 8 minutes until brown and crispy. Remove fish and drain on paper towels. Pour off oil, leaving 2 tablespoons. Reheat the wok. Add chopped tangerine peel, garlic, ginger and scallions and stir-fry for 30 seconds. Put in the rest of the ingredients. Return the fish to the wok, spooning the ingredients over the top of the fish. Cover wok. Cook over low heat for 8 minutes. Serve at once. Serves 4, as part of a Chinese meal or 2, as a single dish. KEN HOM PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Horensho Hitashi (Spinach W/ Toasted Sesame Seeds) Categories: Japanese, Salads Servings: 6 2 1/2 ts Salt 2 1/2 ts Sesame Seeds 1/2 ts Sugar 1 pn MSG 1 1/2 lb Fresh Spinach 3 tb Niban Dashi 1 ts Soy Sauce Bring 5/8 pt water to boil and add salt. Gather the spinach into a large bouquet, place it in the saucepan, and cover tightly. Cook for 5 minutes until the upper leaves begin to wilt. Immediately drain and plunge into cold water. Cut away the stalks and discard. Squeeze the leaves dry. Cut the leavesinto 1" pieces and squeeze them dry again. Set aside Heat a heavy fry pan until water skitters accross surface. Add seeds, and warm for 3-4 minutes, shaking constantly. Put the dashi, sugar, soy sauce and MSG into a small saucepan, stir and bring to a boil over high heat. Remove from heat and serve. TO SERVE: Pour sauce over the spinach and toss together to coat leaves. Divide into 6 bowls and sprinkle with sesame seeds. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Horenso No Goma-Ae Categories: Japanese, Salads, Dressing Servings: 4 1 lg Bunch of fresh spinach MMMMM----------------------GOMA (SESAME DRESSING--------------------------- 4 tb White sesame seeds 2 tb Sake (Japanese Rice Wine) 2 ts Sugar 1 tb Japanese soy sauce 1 ts Rice vinegar This spinach dish is standard fare for a Japanese meal. This dressing may also be used with a variety of other green vegetables, so don't hesitate to experiment. IN A SMALL SAUCEPAN, heat and ignite the sake to cook off the alcohol. Toast the sesame seeds in a ungreased skillet over medium heat for about 5 minutes or until golden brown. Stir occasionally. Put the seeds into a suribachi (Japanese mortar) and crush into a paste. (This can be ground in a food processor, however you will have to use at least twice the amount of sesame seeds.) Add the sake, sugar, soy sauce and rice vinegar and blend thoroughly. Remove from the suribachi and set aside while preparing the spinach. In a large, tied bundle, wash and rinse the spinach in cold water. Drain thoroughly. In a wide saucepan, bring about 1 cup water and 1 teaspoon salt to a boil. Cook the spinach until the leaves are barely wilted. Remove spinach and refresh with cold water. Squeeze dry of excess water. Keep the spinach in a bundle and cut off and discard the large stems. Cut the spinach into 1-inch pieces. Add the sesame dressing to the spinach and mix gently. Divide the spinach between 4 bowls and serve at room temperature or chilled. Garnish with extra sesame seeds. JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hot & Sour Eggs in a Noodle Nest Categories: Chinese, Pasta, Eggs Servings: 4 1 c Chicken broth 2 tb Cornstarch 2 tb White vinegar 1 ts Soy sauce 1 ts Sugar 1/8 ts White pepper 1/2 lb Chinese noodles, cooked, -drained & hot 1 ts Sesame oil 1 tb Soy sauce 1 tb Salad oil 2 c Bok choy, cut in 2 inch -lengths 1 tb Water 1 Whole green onion, thinly -sliced 4 Hot poached eggs In a bowl, blend chicken broth, cornstarch, vinegar, the 1 tsp soy, sugar, and white pepper; set aside. Toss hot noodles with the sesame oil and the 1 T soy sauce. Heat a wok over high heat. When pan is hot, add the 1 T oil. When oil is hot, add bok choy. Stir fry for one minute. Add water, cover and cook until vegetable is crisp-tender (about 2 minutes). Add green onion and cook for 30 seconds. Stir chicken broth mixture, add to pan, and cook, stirring, until sauce bubbles and thickens. To serve, arrange noodles into nest shapes on 4 serving plates. Slide a hot poached egg into each nest, then spoon over vegetable sauce. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hot & Sour Soup Categories: Chinese, Soups Servings: 5 10 1/2 oz Condensed Chicken Broth 2 Soup Cans Water 4 oz Sliced Mushrooms 2 tb Cornstarch 2 tb Soy Sauce 2 tb Distilled White Vinegar 1/2 ts Tabasco Pepper Sauce 1 Beaten Egg 2 Green Onions And Tops -Chopped Combine chicken broth, water, mushrooms, cornstarch, soy sauce, vinegar and pepper sauce in medium saucepan. Bring to boil over high heat, stirring constantly, until slightly thickened. Gradually pour egg into boiling soup, stirring constantly in one direction. Remove from heat; stir in green onions. Garnish with additional chopped onions or cilantro, as desired. Serve immediately. Typed by Syd Bigger. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hot and Sour Chicken Soup Categories: Thai, Chicken, Soups, Hot Servings: 8 4 Chicken Breasts * 4 tb Soy Sauce 1 tb Salad Oil 6 c Water 3/4 ts Ground White Pepper 3 tb White Wine Vinegar 1/4 lb Snow Peas 1 Red Pepper, Thin Strips 8 oz Bamboo Shoots, Drained 2 Chicken Bouillon Cubes 1 lb Firm Tofu, Cut Bite Size 1/3 c Cornstarch 2 Eggs 1 Green Onion, Thinly Sliced * Chicken breasts should be skinned and boned. ~------------------------------------------------------------------------- Cut the chicken into 1/8 in. slices. Stir the chicken slices with 1 T soy sauce in a bowl. Cook chicken in oil in 5 qt. dutch oven until tender, about 3 min. Remove the chicken, add the remaining soy sauce to pan with next seven ingredients, and heat to boiling, stirring frequently. Reduce heat to low and simmer for 10 min. or until veg. are tender. Add chicken and tofu, bring to boil over medium heat. Stir cornstarch and 1/3 c. water in small bowl until smooth. Gradually add the mixture to the simmering soup until slightly thickened and smooth. Beat the eggs in a small bowl and slowly pour into soup, stirring gently until set. Top with green onion. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hot and Sour Shrimp Soup - Tom Yam Goong * Categories: Thai, Seafood, Soups, Hot Servings: 4 8 oz Shrimp/Prawns, Shelled and -Deveined, With Shells -Reserved 3 c Water 2 Cloves Garlic, Minced 5 Kaffir Lime Leaves 3 Thin Slices Fresh Or Dried -Galangal (Kha) * 1/4 c Fish Sauce (Nam Pla) 2 Stalks Lemon Grass, Lower -1/3 Portion Only, Cut Into -1" Lengths 2 Sliced Shallots 1/2 c Sliced Straw Mushrooms 5 Green Thai Chili Peppers -(Prik Khee Noo) Optional 1/4 c Lime Juice 1 tb Chopped Cilantro Leaves 1 ts Black Chili Paste, -(Nam Prik Pow) ** * Galangal: A relative of the ginger root, galangal is pale yellow and has a delicate flavor. ** See recipe. ~------------------------------------------------------------------------- A subtle blend of hot and sour with citrus overtones, Tom Yam Goong is the most famous of all Thai Soups. Each region has its own particular variation of the recipe. This recipe is from Bangkok and the Central Plains ~------------------------------------------------------------------------- Rinse the shrimp shells and place them in a large pot with the water. Heat to boiling, strain the broth and discard the shells. Add the garlic, lime leaves, galangal, fish sauce, lemon grass and shallots to the stock, then the mushrooms and chili peppers, if using. Cook gently for 2 minutes. Add the shrimp to the soup, and reheat to boiling. When the shrimp are cooked, place the lime juice and black chili paste in a serving bowl. Pour the soup into the bowl, stir, garnish with the cilantro leaves and serve. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hot and Sour Soup #1 Categories: Chinese, Soups Servings: 4 3 oz Lean boneless pork 1 oz Dried Chinese mushrooms 1 oz Bean thread noodles 10 oz Fresh bean curd 2 sm Eggs 1 ts Sesame oil 1 qt Chicken stock 2 ts Sugar 3 tb Chinese red vinegar or: - Cider Vinegar 1/2 ts White pepper 2 tb Dark soy sauce 1 tb Cornstarch, blended with 1 tb Water 2 tb Finely chopped scallions 2 tb Finely chopped cilantro 1 ts Sesame oil 1 ts Chili oil (optional) CUT THE PORK INTO THIN SHREDS. Bring some water to a boil in a pot and blanch the pork in it for 2 minutes. Drain the meat and set it aside. Soak the mushrooms in warm water for 20 minutes, then drain them and squeeze out any excess liquid. Discard the stems and finely shred the caps. Soak the noodles for 5 minutes in warm water, then drain them. Cut them into 5-inch lengths and set them aside. Drain the bean curd and shred it into thin strips. Beat the eggs and sesame oil together in a small bowl. Bring the chicken stock to a simmer in a large pot. Add the prepared pork, mushrooms, noodles and bean curd together with the sugar, vinegar, white pepper and dark soy sauce. Simmer for 3 minutes, then thicken it with the cornstarch mixture. Simmer for 2 minutes with the heat as low as possible. Next, pour the beaten egg mixture into the soup in a steady stream, and pull the egg into strands with a fork or chopsticks. Stir in the scallions, fresh cilantro, sesame oil and chili oil. Pour the soup into a large tureen or individual bowls and serve at once. Makes 4 to 6 servings KEN HOM - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hot and Sour Soup with Tofu Categories: Chinese, Soups Servings: 8 3 tb Vegetable oil 2 lg Sweet red peppers, cored, -seeded and cut into -3/4"x1/4" strips -(about 3/4 cup) 1 sm Bunch green onions, cut -diagonally into 3/4" pieces -(about 1 1/2 -cups) 2 c Chicken broth, canned OR -homemade 2 c Vegetable stock OR water -(stock recipe in next post) 2 tb Soy sauce 2 ts Red wine vinegar 1/2 ts Crushed red pepper flakes 1/4 ts Salt 1/8 ts Pepper 2 tb Cornstarch 3 tb Water 1 ts Oriental sesame oil 1/2 lb Snow peas, fresh or frozen 1 lb Firm tofu, drained and cut -into 1/2" cubes 1 cn (8 oz.) sliced water -chestnuts, drained Heat oil in large saucepan over medium-high heat. Add pepper and onion; stir fry about 5 minutes. Add chicken broth, vegetable stock and soy sauce. Bring to boiling. Lower heat; simmer for about 5 minutes. Stir together vinegar, red pepper flakes, salt, pepper, cornstarch, water and sesame oil in a small bowl until smooth. Add to soup with fresh snow peas; cook for about 5 minutes or until thickened and bubbly. Add tofu, frozen snow peas if using, and water chestnuts. Gently heat through. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hot and Sour Soup #2 Categories: Chinese, Soups Servings: 4 3 c Chicken broth 1/3 lb Lean pork * 4 Chinese mushrooms ** 2 oz Bean curd 2 tb Soy sauce 2 tb Dry sherry 1 ts Salt 1/2 ts Pepper 2 tb White vinegar 1 tb Cornstarch, mixed with 2 tb Water * shredded in to match stick pieces **(soak 20-30 minutes in warm water and bring broth to a boil in a wok, add pork, mushrooms, and bean curd. Simmer for 8 minutes until pork is done. Add soy sauce, salt, sherry, pepper, and vinegar. Continue to heat until mixture thickens. Serve hot and enjoy. I add two more ingredients if you desire. I add two or three drops of chilli oil to add more zip and heat. I also like to garnish with chopped scallion greens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hot and Sour Soup #3 Categories: Chinese, Soups Servings: 6 1/4 c Shredded pork 6 c Canned chicken broth Marinade: 1 ts Dry sherry 1 ts Cornstarch 2 tb Tree ears, soaked in warm -water 30 minutes 4 Dried Chinese mushrooms, -soaked in warm water 30 -minutes 8 Dried tiger lily buds, -soaked in warm water 30 -minutes 4 tb Soy sauce 1/2 ts Sugar 1/2 ts Salt 1/2 ts White pepper 3 tb White rice vinegar 3 tb Cornstarch, dissolved in -3 tablespoons cold water 1 Egg, lightly beaten 1 tb Sesame oil (optional) 1 Whole scallion, thinly -sliced Mix marinade until it is smooth, add pork, and marinate 30 minutes. Rinse soaked tree ears thoroughly to remove any sand, then shred. Rinse mushrooms, discard tough stems, and shred. Remove hard stem end of tiger lilies and pull each blossom apart into two or three shreds. Bring chicken broth to a boil in a saucepan. Add pork and vegetables and bring to a boil again. Cover and simmer 10 minutes Add seasonings and stir. Stir dissolved cornstarch, which will have settled, and add. Stir soup until thickened, about 1 minute. With a chopstick or wooden spoon gently stir the soup as you slowly pour in the egg. The egg will form delicate shreds in the soup. Remove from heat and stir in sesame oil, if desired. Garnish with scallion, and serve immediately in individual bowls From: The Chinese Menu Cookbook Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hot and Sour Mandarin Soup Categories: Chinese, Soups Servings: 6 8 c Soup stock 1/4 lb Lean pork, shredded 2 Dried black mushrooms, -soaked and shredded 2 sl To 3 sl of ginger 2 To 3 dried wood ears, soaked -and shredded (opional) 1/2 Square bean curd, cut into -1/4 x 2 in strips (opional) 1/4 c Shredded bamboo shoots 2 tb Mushrooms, sliced 1 sl Cooked ham, shredded -(opional) 1/2 c Vinegar 1 ts White pepper 3/4 ts Salt 1 ts Sesame oil 3/4 ts Sugar 1 tb Dark soy sauce 1 ts Chili oil (opional) 2 Eggs, lighty beaten 1 Stalk green onion, shredded 4 tb Cornstarch in 3 tbs water 1. Bring soup stock to a boil in a large pot and add shredded pork, black mushrooms, ginger and wood ears. Cook for 2-3 minutes; discard ginger. 2. Add remaining ingredients, excekpt cornstarch, eggs and green onion. Reduce heat and simmer 2 minutes. Add cornstarch solution and cook until thickened and clear. 3. Remove from heat and slowly stir in beaten eggs. Garnish with green onion. Serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hot and Sour Shrimp Soup Categories: Vietnamese, Seafood, Soups Servings: 6 1/2 lb Medium raw shrimp 1 tb Vegatable oil 5 c Chicken broth 2 Slalks lemongrass, cut into -2 inch pieces and crushed Peel of 1/2 lime 1 Serranor or jalepeno chile, -cut in half 1/2 c Canned straw mushrooms 2 1/2 tb Fresh lime juice 1 tb Fish sauce (Nuoc mom) Garnish: 2 Green onions(including -tops), thinly sliced 2 tb Coarsely chopped cilantro 1 1/2 tb Coarsely chopped mint leaves 1 Serrano or jelapeno chile, -seeded and slivered 1. Shell the shrimp, rinse the shells and pat them dray. Cut the shrimp in half horizontally and rinse out the sand veins. 2. Place a large pot over high heat until hot. Add the oil, swirling to coat the surface. Add the shrimp shells; cook until they turn pink, abt 30 seconds. Add the brooth, lemon grass, lime peel, and chile. Bring to aboil over high heat. Reduce the heat to medioum-low, cover, and simmer for 20 minutes. Strain the broth, discarding the seasonings. Return the broth to the pot and heat tto simmering. Add the shrimp and straw mushrooms and cook until the shrimp turn pink, about 2 minutes. Stir in the lime juice and fish sauce. To serve, lade into individual soup bowls. Garnish with green onio, cilantro, mint leaves and chile. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hot and Sour Soup #4 Categories: Chinese, Soups Servings: 6 1 c Bean curd, cubed 1/4 c Bamboo shoots, shredded 1/4 c Golden needles (tiger lily -pods) 2 tb Wood ear fungus, shredded 1/4 c Black mushroom 1 Egg, well beaten 4 oz Very lean pork, shredded MIXTURE A: 1 ts Light soy 1 ts Cornstarch MIXTURE B: 6 c Chicken stock 1 1/2 ts Salt 1 ts MSG (optional) 1 ts Sugar MIXTURE C: 3 tb Cornstarch 3 tb Water MIXTURE D: 2 tb Light soy 2 tb Vinegar 1 ts Sesame oil 1 ts Chili oil 1/2 ts Black pepper (fresh ground) 1/2 ts White pepper (fresh ground) 3 tb Scallions, chopped 1 tb Fresh ginger, chopped 1. Put the golden needles, wood ear and mushrooms to soak in separate bowls of water (30 to 60 minutes). 2. Prepare mixtures A, C and D in separate bowls, mix well. When mixing the cornstarch, add liquid slowly to avoid undissolved chunks. 3. Shred the pork. This means cutting into pieces 1/4 inch square by 1 to 2 inches long. 4. Marinate the pork in mixture A for 15 minutes, then use 2 T oil to stir-fry the meat until the color changes. Set the meat aside. 5. Shred and cube other ingredients. 6. Bring mixture B to boil and add the mushrooms, shoots, wood ear, bean curd and golden needles. Cook for 3 minutes. Add the meat, then add mixture C. Add the beaten egg while stirring to disperse the egg in filaments. Add mixture D and cook another minute. 7. Serve hot. Posted by Tom Napolitano. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hot and Sour Seafood Soup Categories: Thai, Soups Servings: 6 Stephen Ceideburg 1/2 lb Small fresh shrimp shelled -(shells reserved) and -deveined 2 qt Chicken stock 2 Green Serrano chilies, -seeded and chopped 1 ts Salt Grated zest of one lime 4 Kaffir lime leaves 3 Lemon grass stalks, cut into -1-inch pieces 1/2 lb Scallops 2 tb Fish sauce Juice of 3 limes 3 To 4 tablespoons fresh -cilantro, chopped 1 Red Serrano chili, seeded -and slivered 6 Shiitake mushrooms, sliced 2 Green onions, sliced -julienne Combine shrimp shells with stock, chilies, salt, lime, zest, lime leaves and lemon grass stalks in heavy nonaluminum pot. Bring to a boil, reduce heat, cover and simmer 20 to 20 minutes. Strain. Return liquid to pot and place over medium-high heat and bring to a boil. Add shrimp and scallops and cook 1 minute. Stir in fish sauce and juice of limes. Add chopped cilantro, slivered red chili and shiitake slices, and green onions. Stir and pour into a tureen or ladle into individual bowls. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hot and Sour Soup Categories: Chinese, Soups Servings: 4 Stephen Ceideburg 6 Dried Chinese black -mushrooms 36 Dried lily buds 3 lg Dried wood ears 1 Boneless chicken breast - half * 1 tb Peanut oil 1 ts Salt 1 Quarter-sized slice of fresh -peeled ginger, bruised 1 tb Soy sauce 2 tb Shao Hsing wine ** 4 c Chicken stock 2 tb Water chestnut flour mixed -with 4 tb water *** 1 Egg, lightly beaten with 1 -ts oil 1/4 lb Firm tofu (optional) **** 1 Green onion, trimmed and -shredded Chicken Strip Marinade: 1 ts Light soy sauce 1 ts Dry vermouth 1/4 ts Sugar 1 ts Cornstarch 1 ts Sesame oil Hot and Sour Seasoning: 2 tb Red wine vinegar 1 tb Light soy sauce 1 ts White pepper 2 ts Hot chili oil, or to taste 1 tb Sesame oil * Skinned and, cut into matchstick strips ** or dry sherry. S.C. *** Use cornstarch if unavailable. S.C. **** Cut into strips 1/4 inch thick and 1 1/2 inches long There are distinct steps to take in a certain order instead of just tossing everything into the stock. Like other Hot and Sour soups, it can be made with whatever you have on hand. Ms. Jue does suggest, however that the black mushrooms and wood ears are pretty important to the taste and should be used if at all possible. If necessary, she says, substitute julienned carrot for the lily buds for color and texture. Shredded bamboo shoots, green beans and bean sprouts are suggested as additions or sub- stitutions. Pork or shrimp can be used instead of chicken with out guilt. Toss in a handful of noodles if you like too... In 3 separate bowls, cover black mushrooms, lily buds and wood ears with water until soft and pliable, about 30 minutes. Squeeze dry. Remove and discard stems from black mushrooms; julienne. Remove and discard hard ends of lily buds. Remove and discard any hard clusters in centers of wood ears. Roll each wood er into a tight curl, cut cross-wise into thin strips. Set aside. Mix marinade ingredients. Toss with the chicken strips and set aside. Heat wok over medium-high heat. When hot, add oil and tilt wok to coat sides. Add salt, ginger and chicken. Stir-fry for 1 minute or until chicken turns white. Remove chicken and set aside. Increase to high heat. Add black mushrooms, lily buds and wood ears to hot oil. Stir-fry until fragrant, about 1 minute. Add soy sauce and Shao Hsing wine; stir-fry 5 seconds. Add stock and bring to a boil. Reduce heat to low and simmer 10 minutes. Then bring back to a boil. Add water chestnut flour mixture. Stir continuously until thickened (about 30 seconds). Remove from heat. Slowly pour egg into soup in a circular motion while stir- rings slowly with chopsticks to from silk like ribbons. Add tofu and chicken. Put ingredients for Hot and Sour Seasoning in a small bowl. Stir once or twice; do not over mix. Pour half into a shallow soup tureen. Ladle soup over sauce. Scatter green onions on top. Float remaining Hot and Sour Seasoning on top of soup. Stir gently. Serves 4 as a meal in itself. Joyce Jue, San Francisco Chronicle, 1/2/91. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hot and Sour Soup Categories: Chinese, Soups, Pork Servings: 3 1/4 lb Boneless Pork Loin 1/2 ts Cornstarch 1/2 ts Salt 1/2 ts Soy Sauce 1 sm Can Mushrooms (Chopped) 4 c Chicken Broth 3 tb White Vinegar 1 tb Soy Sauce 1 ts Salt 1/2 c Shredded Bamboo Shoots 2 tb Corn Starch 2 tb Cold Water 1/4 ts White Pepper 2 Eggs (Slightly Beaten) 5 Green Onions (Chopped With -Tops) 2 ts Red Pepper Sauce 1/2 ts Sesame Oil Trim fat from Pork Loin; cut pork with grain into 2-inch strips. Cut Strips across grain into 1/4 inch slices. Stack slices and cut into thin strips. Toss Pork with 1/2 teaspoon cornstarch, 1/2 teaspoon salt, and 1/2 teaspoon soy sauce in medium bowl. Cover and refrigerate for 15 min. Heat Broth, Vinegar, 1 Tablespoon Soy Sauce and 1 teaspoon salt to boiling in a 3 quart saucepan. Stir in Bamboo Shoots, Mushrooms and Pork. Heat to Boiling; Reduce heat. Cover and Simmer for 5 minutes. Mix 2 Tablespoons Cornstarch, 2 Tablespoons Cold Water and White Pepper. Stir into Soup. Heat to a rolling Boil over high heat, stirring constantly. (if Broth is not heated to a rolling boil, egg will not form in threads) Stir broth with spoon in circles constantly and Pour the beaten egg into soup. Stir in Green onion, Pepper sauce, and Sesame Oil. Makes 3 large servings. This recipe is from the "Betty Crocker-New Chinese Cookbook- by Leeann Chin but is slightly edited to my personal taste (leaving out the Tofu)! Enjoy. Shredded Carrot may also be added (for Color) with the Green Onion if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hot and Spicy Short Ribs Categories: Korean, Beef, Hot Servings: 4 3 lb Beef short ribs * 4 Garlic cloves - peeled and minced 2 1-inch cubes ginger - peeled and minced 3 md Scallions, trimmed & minced 2/3 c Soy sauce 2 tb Sesame oil 1 1/2 ts Spicy sesame oil 1 tb Sugar 2 tb Cider vinegar 1 tb Mirin (sweet rice wine) 1/4 tb Freshly ground black pepper 2 tb Toasted sesame seeds * Cut ribs into 1-inch lengths. ~------------------------------------------------------------------------- TOAST THE SESAME SEEDS by spreading them over the bottom of a pie tin. Roast them at 300F for 12-to-16 minutes. Stir sesame seeds often, until they are golden. With a very sharp knife, score the meat on each short rib in a crisscross pattern, making the cuts about 3/8-inch apart and cutting almost to the bone. This will allow the marinade to penetrate and help tenderize the meat. Place the short ribs in a large shallow baking pan. Combine the rest of the ingredients, pour the marinade over the meat and toss well to mix. Cover and refrigerate the ribs for 24 hours, turning them in the marinade several times. When you are ready to cook the short ribs, preheat the oven to 325F. Arrange the ribs on a rack in a shallow roasting pan. Brush ribs with a little of the marinade. Roast them uncovered for 20 minutes. Remove the pan from the oven, turn the ribs and brush them with the marinade. Raise the oven temperature to 500F. After the ribs have stood for 10 minutes at room temperature, return them to the oven and roast them for 5 minutes. Turn them again, baste them lavishly with the marinade and roast them for 3 to 5 minutes longer for rare, about 8 minutes for medium-rare. Brush the ribs with any remaining marinade and serve them with fluffy boiled rice and a crisp salad. JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hot and Spicy Chicken ( Ma la Tze Gee) - Hunan Categories: Chinese, Chicken, Hot Servings: 1 4 tb Oil 1 Scallion 2 To 3 hot peppers 1 tb Shredded ginger 1 tb Sherry 2 tb Light soy sauce 2 lb Fryer 1/2 c Chicken broth 1 tb Light soy sauce 2 tb Wine vinegar 1 tb Sugar 1/2 ts Salt 1 To 2 teaspoons anise pepper 1 tb Cornstarch Cut chicken into bite-sized pieces, marinate 15-20 minutes in ginger, sherry, soy sauce mixture. Cut scallion and hot peppers diagonally into 1-inch pieces. Grind anise pepper to powder. Mix chicken broth, soy sauce, wine vinegar, sugar, salt and pepper. Heat oil. Add scallion, and stir fry several times. Add ginger, sherry, soy mixture and chicken to scallions and hot pepper, and stir-fry for 1-2 minutes more. Add chicken broth mixture, mix well. Cook over low heat until chicken pieces are tender. Add cornstarch to thicken. Serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hot Bean Paste Categories: Korean, Condiment Servings: 6 1 lb Malt flour 2 lb Red pepper powder 5 lb Wheat flour 1 lb Soy bean flour, fermented 1 ga Water 1 lb Salt Put malt flour into lukewarm water and set aside for about l hour. (throw away bottom settling). Put wheat flour into malt water, and make slow boil on low heat and then simmer for about 1 hour. Remove the glue from heat and mix fermented soy bean flour and then lastly add hot pepper powder and salt, and mix well. * For soup use (Chigae), you better add more fermented soy bean flour. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hot Bean Thread Noodles Categories: Chinese, Pasta, Hot Servings: 4 1/4 lb Bean thread noodles 1 tb Oil 3 tb Finely chopped scallions 2 tb Finely chopped garlic 1 lb Ground beef MMMMM------------------------------SAUCE----------------------------------- 2 c Chicken stock 1 1/2 tb Chili bean sauce 1 Dried red chile, or: 1 ts Chili powder 2 tb Light soy sauce 1 ts Sesame oil SOAK THE NOODLES in a large bowl of warm water for 15 minutes. When they are soft, drain them and discard the water. Cut them into 3-inch lengths using kitchen scissors or knife. Put 1 tablespoon of oil into a hot wok or pot, then add the scallions and garlic and stir-fry quickly for a few seconds. Add the meat and stir-fry until it is cooked. (This should take between 5 and 10 minutes.) Then add all the sauce ingredients, except the sesame oil and cook the mixture over a gentle heat for about 5 minutes. Now add the drained noodles and sesame oil and cook the mixture for a further 5 minutes. Ladle some noodles and sauce into individual bowls or into one large serving bowl, and serve at once. KEN HOM PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hot Cashew Chicken Salad Categories: Chinese, Chicken, Salads Servings: 6 2 c Chopped romaine lettuce 1/2 lb Chopped spinach 11 oz Mandarin oranges, drained 3 tb Soy sauce 1 tb Honey 1/4 ts Ground ginger 3 tb Vegetable oil 1 1/4 lb Boneless chicken breasts, -diced 3 tb Chopped scallions 1 Garlic clove, minced 1/4 c Cashews 1. In a large salad bowl, combine lettuce, spinach & oranges. 2. In a small bowl, combine soy sauce, honey, ginger & 3 tbsp. water. Set sauce aside. 3. In a wok or large frying pan, heat oil over medium high heat. Add chicken & stir fry until barely opaque throughout, about 5 minutes. Add scallions & garlic & cook 1 more minute. Add sauce & cook, tossing, for 30 seconds. 4. Pour chicken & sauce over greens & oranges & toss. Sprinkle cashews on top. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hot Chili Beef and Onion Soup - Yukkai Jang Kuk * Categories: Korean, Soups, Hot Servings: 6 1 lb Braising Beef 8 c Water 1 1/2 tb Hot Chili Powder 2 tb Sesame Oil 12 Green Onions 2 ts Crushed Garlic 1 tb White Sesame Seeds, Toasted - And Ground 1 ts Sugar 1/2 ts White Pepper 1 1/2 tb Dark Soy Sauce This chili-red soup is exceptionally hot. It is said that the time to serve it is in the hottest months, when the perspiration it induces has a cooling effect on the diner. It is equally effective ammunition against winter cold. Cut the beef into cubes and place in a saucepan with the water. Bring to a boil, then reduce the heat and simmer gently for 1-1/2 to 2 hours until the meat is falling apart. Mix the chili powder with the sesame oil. Trim and shred the green onions. Heat the chili powder and sesame oil in a pan and fry the green onions with the garlic for 2 minutes. Add the sesame seeds, sugar, pepper and soy sauce and fry for 2 to 3 minutes over medium heat. Lift out the meat, drain well and toss in the pan for a few minutes. Return the contents of the pan to the stock and bring to a boil, simmering until the soup is well flavored. From Asia The Beautiful Cookbook. Typed by Syd Bigger. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hot Mustard Sauce Categories: Chinese, Condiment Servings: 13 1/4 c Dry mustard 3 tb Cold water, plus 1 1/2 t This is a hot and sharp mustard that is indispensable to deep-fried and other appetizers. Mix together mustard and water until smooth. Let stand 5 minutes before serving. Cover and refrigerate any remaining mustard. Serve with appetizers. Makes 1/3 cup MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hot Orange Soup with Wafers Categories: Chinese, Soups Servings: 6 5 c Water 3/4 c Rock sugar 4 c Fresh orange juice 1 tb Preserved ginger, in syrup 3 tb Cornstarch paste 6 Thin slices of orange 6 Thin slices of lime 6 Maraschino cherries 6 Mint leaves 12 Coconut (or vanilla) cream -wafers Hot orange soup from China is unlike orange juice or soda pop. Preparation: Squeeze orange juice, strain. Break up rock sugar. Mince preserved ginger. Cooking: Combine water and rock sugar; bring to boil. When rock sugar is dissolved, add orange juice and cornstarch paste; stir. Cornstarch paste should give soup a light body. Pour into individual warmed bowls; add preserved ginger to each serving. Float orange and lime slice and a cherry; garnish with mint leaf. Serve with wafers. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hot Pepper Prawns Categories: Chinese, Seafood, Hot Servings: 4 1 lb Large prawns 1 ts Salt 2 ts Cornstarch 2 ts Sesame oil 2 tb Oil 2 Fresh chiles, seeded - and coarsely chopped 1 tb Chinese fermented black - beans 2 tb Garlic, coarsely chopped 4 tb Green onions, coarsely - chopped 3 tb White rice vinegar 2 tb Dark soy sauce 1 tb Sugar 2 ts Cornstarch, mixed with 2 ts Water PEEL THE PRAWNS AND DISCARD the shells. Using a small sharp knife split the prawns partially and remove the fine digestive cord. Pat the prawns dry with paper towels and combine with the salt, cornstarch and sesame oil and mix well. Heat a wok or large frying pan until it is hot. Add the oil and prawns. Stir-fry for 1 minute. Remove the prawns with a slotted spoon. In the remaining oil, add the chiles, black beans, garlic and green onions. Stir-fry for 20 seconds and add the vinegar, soy sauce and sugar. Stir in the cornstarch mixture and return the prawns to the wok. Cook for another 2 minutes and serve at once. KEN HOM PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hot Pepper Green Beans Categories: Chinese, Vegetables Servings: 4 1 lb Fresh green beans, stemmed 4 Garlic cloves, minced 1/2 c Chopped green scallions 2 Fresh chilies, seeded & -- finely chopped 1 tb Fermented black beans, --rinsed 3 tb Rice vinegar 2 tb Tamari 1 1/2 ts Cornstarch 1 tb Brown sugar 2 tb Rice wine 3 tb Peanut oil Blanch green beans for 2 minutes. In a small bowl, combine garlic, scallions, chilies, beans. In another small bowl, combine vinegar, soy sauce, cornstarch, sugar & wine. Heat oil in a wok, add bean mixture & stir-fry for a minute. Add green beans & stir-fry for 5 minutes. Mix in the rest of the ingredients & stir-fry long enough just to coat the beans. "Sundays at Moosewood Restaurant Cookbook" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hot Pot Lemon Chicken Categories: Chinese, Chicken Servings: 4 MMMMM------------------------------SAUCE----------------------------------- 1 tb Wine 1 tb Brown sugar 1 ts Oyster sauce ds Sesame oil 1/4 c Soup stock 1 1/2 ts Salt 1 1/2 ts Cornstarch MMMMM-------------------------MAIN INGREDIENTS------------------------------ 2 tb Oil 2 sl Ginger, more if desired 1 Chicken, with bones -cut in bit sized pieced -(boned works well, too) 1 lg Lemon, sliced and seeded 2 Green onion stalks, cut -into 1 1/2 in peices Combine sauce ingredients and set aside. Heat wok or frying pan with oil and ginger over high heat. Add chicken, stirring continuously for 1 1/2 to 2 minutes. Add lemon, green onion and sauce mixture. Stir for another 1 1/2 to 2 minutes. Trnasfer mixture to a clay pot, or a saucepan. Cover and simmer on low heat for 15 to 18 minutes. (Optional) Use a cornstartch solution to thicken the liquid. Serve with rice. From _The Joy of Wokking_, Martin Yan ISBN 0-385-18342-9 And the crazy kitchen of Bonnie and Dan Ceppa MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hot Red Snapper Soup (Korean Domi Chigae) Categories: Korean, Seafood, Soups Servings: 4 1/4 lb Lean beef (shoulder) 1 1/2 lb Red snapper 2 ea Scallions 2 Cloves garlic 1/2 Cake bean curd 2 c Water 2 tb Kochu Chang A chigae is usually a hot soup comprised of several ingredients. In this case, meat has been cooked with fish, the one to impart body, the other to add flavor. Kochu Chang is red bean paste, which may be purchased at many Oriental food stores. If it is not available, Japanese miso sauce may be substituted. 1. Shred the beef into 2-inch lengths. Cut the red snapper across the body into 1 1/2-inch widths, leaving the bones inside. Cut the scallions into 2-inch cubes. 2. Arrange the pieces of fish on the bottom of a pot. Add the scallions, then the beef. Now add the garlic. Mix the kochu chang with water and pour it over the other ingredients. Bring to a boil, then reduce the heat and simmer for 20 minutes. Just before serving add the bean curd and cook for 3 minutes. Variation: Instead of red snapper, use a 1 1/2 to 2-pound sea bass, or a 1-pound codfish, or 2 small lobsters. Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hot Shoestring Potato Salad Categories: Chinese, Salads Servings: 4 1 lb Medium Russet Potatoes, Cut Into Julienne Strips 1/2 c Chopped Red Bell Pepper 1/4 c Finely Chopped Green Onions 1 tb Rice Wine Vinegar 2 ts Hoisin Sauce 1 ts Sesame Seeds, Toasted Soak Potatoes in Cold Water 15 Minutes; Drain & Pat Dry With Paper Towels. Arrange Potatoes in A Single Layer in A Large Shallow Pan Coated With Cooking Spray. Bake At 450 F. For 30 Minutes. Stirring Every 10 Minutes. Combine Potatoes, Bell Pepper & Green Onions in A Medium Bowl. Combine Vinegar & Hoisin Sauce in A Small Bowl. Pour Over Potato mixture, Tossing Gently. Sprinkle With Sesame Seeds & Serve Immediately. (Fat 1.4. Chol. 0.) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hot Spice Mix Categories: Indian, Condiment Servings: 6 1/4 c Cumin seeds 8 Dried red chiles 1 tb Black peppercorns 1 tb Cardamom seeds 1 Inch cinnamon sticks, -crushed 1 tb Plus 1 tsp black mustard -seeds 1 tb Fenugreek seeds Put all spices in a heavy skillet and dry roast over medium heat 5 to 10 minutes, until browned, stirring constantly. Cool completely, then grind to a fine powder in a coffee grinder or with a pestle and mortar. Store in an airtight container up to 2 months. From: Steve Herrick Source: [The Book of Curries & Indian Foods by Linda Fraser] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hot Spiced Chicken Categories: Chinese, Chicken, Appetizers, Hot Servings: 4 1 lb Chicken pieces, (wings or - thighs) 1/2 ts Salt 2 Scallions 2/3 c Oil, preferably peanut 1 Dried red chile, halved - lengthwise 1 ts Oil 1/2 ts Finely chopped ginger root 1 ts Chili bean sauce, or: 1/2 ts Chili powder 1 1/3 c Chicken stock 1/2 ts Ground Sichuan peppercorns - roasted, (optional) 1/2 ts Granulated sugar 2 ts Dark soy sauce RUB THE CHICKEN PIECES with the salt and let them sit for about 30 minutes. Cut the scallions into 2-inch pieces. Heat the 2/3 cup of oil in a wok or large skillet, and then add the dried chile to flavor the oil. When it turns black, turn the heat down. (At this point you may remove the chile or leave it in as the Chinese do.) Slowly brown the chicken pieces, a few at a time, skin-side down. Turn the chicken pieces over and brown the other side. Drain the cooked pieces on paper towels. Heat a clean wok or skillet and add 1 teaspoon oil. Fry in it the scallions, ginger and chili bean sauce (or chile powder), taking care not to have the heat too high or the sauce will burn. A few seconds later, add the chicken stock, Sichuan peppercorns, sugar and dark soy sauce. Then turn the heat down low, and add the chicken pieces. Cover, and finish cooking the chicken in this sauce, turning the pieces from time to time. This should take about 20-to-30 minutes. Serve the chicken with the sauce, first removing any surface fat. KEN HOM PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hot Spicy Bean Curd Categories: Chinese, Vegetarian Servings: 2 2 tb Oil 2 Green onions, chopped 1 ts Garlic, chopped 1 Green chilies, chopped 1 tb Salted black beans 1 lb Bean curd, cubed 1 tb Soy sauce 1 ts Brown sugar 1/2 c Stock 1 ts Cornstarch dissolved in 1 -- tb water Heat oil in a wok & fry the onion, garlic & chili for 30 seconds. Add salted beans & bean curd, fry gently till bean curd turns golden. Add the rest of the ingredients & cook until the sauce thickens. Serve hot over noodles or fried rice. Jack Santa Maria, "Chinese Vegetarian Cookery" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hot Tomato Relish (Gujarati Kasundi) Categories: Indian, Condiment Servings: 1 Stephen Ceideburg 1 tb Mild vegetable oil 1/2 ts Mustard seeds 1 1/2 tb Slivered garlic 1/2 ts Turmeric 1 ts Cayenne pepper 1/2 ts Salt 5 md Ripe tomatoes, blanched, -peeled, chopped 1/4 c Distilled white vinegar This very popular relish is from Gujarat in western India. It makes a wonderful dipping sauce for finger foods. Heat oil in a medium-size skillet over medium-high heat. Add mustard and garlic. Cook, stirring, until mixture starts to brown, about 4 minutes. Add turmeric, cayenne, salt and tomatoes. Stir and cook for 2 minutes. Add vinegar and bring to a boil. Reduce heat, cover, and simmer until thick, about 10 minutes. Spoon into clean jars and seal. Makes 3/4 cup. Note: Stays fresh for several weeks in a covered jar in the refrigerator. PER TABLESPOON: 20 calories, 0 g protein, 3 g carbohydrate, 1 g fat (0 g saturated), 0 mg cholesterol, 93 mg sodium, 1 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hot-&-Sour Mushroom Soup (Tom Yum Het) Categories: Thai, Soups Servings: 4 Stephen Ceideburg 2 c Defatted reduced-sodium -chicken stock 1/2 lb Oyster mushrooms, trimmed -and halved 1/4 lb Straw mushrooms, trimmed and -halved 2 Serrano chilies, with seeds, -cut into thin strips 1 One-inch piece fresh lemon -grass or: * 2 Fresh kaffir lime leaves or: -** 3 tb Fresh lime juice 3 tb Fish sauce * 1 Tbsp. dried, soaked in warm water for 30 minutes and drained ** 4 dried, soaked in warm water for 20 minutes, drained, or 1/2 tsp. grated lime zest This classic central That dish is traditionally made with shrimp or chicken, but we prefer using oyster mushrooms since they are just as meaty in texture and yet more subtle in taste. Although it is served as a soup course in North American Thai restaurants, it actually falls somewhere between a soup and a curry. In Thailand, it is served as a condiment to rice, just like any of the other dishes on the table. In a medium-sized saucepan, bring stock to a boil and add mushrooms and chilies. Tie lemon grass and lime leaves or zest together in a cheesecloth bag and add to the stock mixture. Cook over medium heat for about 5 minutes, or until the mushrooms are tender. Reduce heat to low and add lime juice and fish sauce. Discard the cheesecloth bag. Serve the soup hot, accompanied by steamed rice. 43 CALORIES PER SERVING: 4 G PROTEIN, 1 G FAT, 7 G CARBOHY- DRATE; 397 MG SODIUM; I MG CHOLESTEROL. From "Eating Well", Jan/Feb, 1992. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hsun Chi - Tea Smoked Chicken Categories: Chinese, Chicken Servings: 6 2 tb Rice Wine 2 ts Salt 1 1/2 ts Szechwan Peppercorns * 3 Scallions 1/2 Ginger root, Peeled 2 1/2 lb Chicken 1/2 c China Black Tea Leaves 2 tb Dark Brown Sugar, Packed Oriental Sesame Oil * Peppercorns should be crushed. ~------------------------------------------------------------------------- In a large bowl, combine the wine, salt, and peppercorns. Cut scallions into 2-inch long pieces and flatten with flat side of cleaver. Flatten ginger root similarly with cleaver. Add scallions and ginger root to bowl. Add the chicken, rubbing it well with the marinade. Let chicken marinate overnight, covered and chilled. Put scallions and ginger root in the cavity of the chicken, transfer chicken to the rack of a steamer, and steam it, covered, for 20 minutes. Meanwhile, line the bottom and lid of a wok with heavy-duty foil. In a small bowl, combine well the tea leaves and brown sugar. Put the mixture in the bottom of the wok, and arrange a rack 2-inches over it. Transfer the chicken, breast side up, to the rack in the wok. Heat wok, covered, over mod-high heat for 5-6 minutes or until it begins to smoke. Smoke the chicken, covered, for 6 minutes. Turn chicken breast side down, and smoke it for 6 minutes more. Remove wok from heat and let stand, covered, for 15 minutes. Transfer chicken to a cutting board, brush with oil and cut into serving pieces. A 1979 Gourmet Magazine favorite. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hunan Blend Categories: Chinese, Chicken, Hot Servings: 6 2 tb Toasted sesame seeds 1 tb Ground Szechwan peppercorns 1 tb Garlic 1 tb Ginger 1 tb Dried cilantro 1/2 tb Red pepper 1/2 tb Mustard seed Plum Delicious Chinese -Chicken 2 lb Chicken breasts, split, with -skin 6 Ripe purple plums, pitted -and thinly sliced 1 Onion, halved and thinly -sliced 1 Clove garlic, minced 3 tb Water 2 tb Lemon juice 2 tb Light soy sauce 1/2 ts Liquid sugar substitute 1 ts Hunan Blend Brown chicken, skin side down, in an ungreased non-stick skillet or chicken fryer. Drain and discard chicken fat. Blot chicken with paper towel, remove skin, and return to the pan, skin side up. Add remaining ingredients except the low calorie sweetener. Cover and simmer, stirring occasionally, until chicken is tender 40-45 minutes. Uncover and continue simmering until sauce is thick. Add low calorie sweetener only after cooking is complete and skillet has been removed from heat. Serves: 4 7.3 g Fat 346 Sodium 159 mg Cholesterol 310 Calories per serving Source: Skinny Spices by Erica Levy Klein MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hunan Hot & Sour Chicken Categories: Chinese, Chicken, Hot Servings: 4 2 ts Each cornstarch and dry -sherry 1/4 ts Each salt and pepper 1 lb Chicken breasts, skinned, -boned, and cut in bite-size -pieces 3 1/2 tb Salad oil 1 tb Minced garlic 2 ts Minced fresh ginger 1 tb Fermented black beans, -rinsed and drained 1 sm Green pepper, seeded and cut -into 1 inch pieces 1 md Carrot, thinly sliced 8 oz Sliced bamboo shoots 1 tb Water Cooking sauce: 2 ts Cornstarch 1/2 ts Crushed red pepper 1/2 ts Salad oil 2 tb Soy sauce 2 1/2 tb White wine vinegar 1/2 c Chicken broth Chicken: In a bowl, combine cornstarch, sherry, salt and pepper. Add chicken and stir to coat, then stir in 1 1/2 t of the oil and let stand for 15 minutes to marinate. Prepare cooking sauce by blending all ingredients in another bowl, set aside. Place a wok or wide frying pan over high heat. When pan is hot, add 2 T of the oil. When oil begins to heat, add garlic, ginger, and black beans. Stir once, then add chicken and stir-fry until chicken is opaque (about 3 minutes). Remove chicken from pan. Add the remaining 1 T oil to pan. When oil is hot, add green pepper, carrot and bamboo shoots. Stir-fry for 30 seconds. Add water and stir-fry for 1 1/2 minutes. Return chicken to pan. Stir cooking sauce, add to pan, and cook, stirring, until sauce bubbles and thickens. If you like food that produces watery eyes and a burning mouth, pass a little bowl of hot pepper & black bean sauce (recipe follows). MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hunan Hot Pepper & Black Bean Sauce Categories: Chinese, Condiment Servings: 12 5 tb Salad oil 1 1/2 tb Minced garlic 3 tb Crushed red pepper 2 ts Each dry sherry & sesame oil 1 1/2 tb Fermented black beans, -rinsed and drained 1/2 ts Salt In a jar or bowl, place oil, red pepper, black beans, garlic, sherry, sesame oil and salt. Cover tightly with foil. Set jar on rack over simmering water; cover and steam for 45 minutes. Cool, cover and refrigerate indefinitely. Serve at room temperature. Makes 1/2 cup MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Iced Lemongrass Tea Categories: Vietnamese, Beverages Servings: 4 Stephen Ceideburg 1/4 c Chopped fresh lemongrass -tops or 2 tb Dried flakes 4 c Boiling water Sugar to taste Preheat teapot with boiling water; discard water. Add lemongrass and boiling water, steep 8 to 10 minutes; strain. Allow to cool, sweeten to taste, and serve in tall glasses with ice. From the California Culinary Academy's "Southeast Asian Cooking", Jay Harlow, published by the Chevron Chemical Company, 1987. ISBN 0-89721-098-0. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ichiban Dashi ( Basic Soup Stock) Categories: Japanese, Soups Servings: 1 4 pt Cold Water 1/2 oz Katsuobushi 3 ea Inch Square Kombu Pour 4 pints of cold water into lg saucepan and bring it to boil. Drop in Kombu, and bring just to boil again, then remove the Kombu and set aside. Stir in the Katsuobushi and turn off heat. Let rest for 2 minutes, then skim off scum. Strain out Katsuobushi. Set both aside. The Stock may be used immediately or can be used up to 8 hours later. Can be kept in fridge for up to 2 days. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ikan Asam Padeh (Fish in Sour Sauce) Categories: Indonesian, Seafood Servings: 4 1 1/2 lb Fish Fillet 2 Shallots Ginger, 1" Piece 2 Thai Chiles 1/2 ts Turmeric 1/2 ts Tamarind 2 tb Soy Sauce, Dark 2 tb Oil Salt To Taste Pepper, Black To Taste Remove all skin from fish fillets, ensure that no bones remain and cut into serving-size pieces. Chop very finely the shallots, ginger, garlic and chiles, and pound these together with the turmeric powder, tamarind and soy sauce (or use a food processor). Heat the oil in a shallow pan and stir-fry the spice-paste for four to five minutes, then add the fish, cover with approximately one cup of cold water and bring to a boil. Lower heat, season to taste with salt and freshly ground black pepper and cook over a very low heat until the fish is done. Serve with fresh vegetables and rice. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ikan Asam Padeh Categories: Indonesian, Seafood Servings: 4 1 1/2 lb Fish filets 2 Shallots Ginger, 1" piece 2 Garlic cloves 2 Chiles, Thai 1/2 ts Turmeric 1/2 ts Tamarind 2 tb Black soy sauce 2 tb Oil Salt Pepper Remove all skin from fillets, ensuring that no bones remain, and cut into serving size pieces. Chop the shallots, ginger, garlic, and chilies very finely, and pound these together with the turmeric, tamarind, and soy sauce. Heat the oil in a shallow pan, and stir-fry the paste for 4 to 5 minutes, then add the fish; cover with approximately 1 cup of cold water and bring to a boil. Lower the heat, season to taste with salt and pepper and cook over a very low heat. Serve with fresh vegetables and rice. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Imperial Chicken Categories: Chinese, Chicken Servings: 4 1 1/2 tb Cornstarch 1/2 c Cool chicken bouillon or -broth 1/4 c Light or dark corn syrup 1/4 c Soy sauce 2 tb Dry sherry 1/8 ts To 1/4 ts ground red pepper 4 tb Corn oil, divided 1 c Walnut halves 1 lb Boneless, skinless chicken -breasts, cut in 1" cubes 2 md Onions, cut in wedges 1 sm Green or sweet red pepper, -cut in strips In a small bowl, stir together cornstarch, bouillon, corn syrup, soy sauce, sherry and ground red pepper. In a large skillet or wok, heat 3 Tbs of corn oil over medium high heat. Add walnuts;stir fry 2 minutes. Remove. Add chicken; stir fry 2 minutes or until chicken turns white. Remove. Heat remaining 1 Tbs corn oil. Add onion and pepper strips; stir fry 1 minute. Return chicken to skillet. Stir cornstarch mixture; add to chicken mixture. Stirring constantly bring to boil over medium heat and boil 1 minute. Stir in walnuts. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Imperial Rolls Categories: Chinese, Vegetarian, Appetizers Servings: 6 1/2 lb Cellophane noodles 2 lg Onions, sliced very thin 2 Green peppers, sliced thin 6 Cloves garlic, minced 2 Jalapeno peppers, minced 1/2 To 2/3 c sesame oil 7 Or 8 med shiitake mushrooms, -sliced very thin 3 Carrots, shredded 1 c Mint leaves, chopped 1 bn Basil, chopped 1 bn Cilantro, chopped 1 5" piece ginger, peeled and -minced 3/4 c Roasted peanuts, chopped 1/2 c Soy sauce 3 tb Teriyaki sauce 3 tb Black rice vinegar 1 tb Sugar Juice from one lime Black pepper to taste 1 pk Rice paper rounds Vegetable oil for frying These crispy rolls are made with Vietnamese rice paper - huge, round, translucent and very brittle. If you cannot find these exotic rice paper sheets, you can use filo dough instead (See Cook's Note). I must say, the first time I used these rice papers I almost gave up after only three minutes. Be patient and practice a bit. Once you get the hang of it, the rest will go smoothly. Be sure to use plenty of water when spraying the sheets, roll as quickly as possible and keep the sheets covered as you work. A challenge indeed, but well worth the effort. Rice papers as well as cellophane noodles can be found in any Asian supermarket. Soak the cellophane noodles in warm water for 2 or 3 minutes. Cut into 4" lengths and drain. Cook in boiling water until done, about 4 or 5 minutes. Drain and set aside. Cook onions, green peppers, garlic and jalapeno peppers in the sesame oil over high heat until wilted. Stir frequently to prevent burning. When the vegetables are wilted, add the shiitake mushrooms and cook over low heat until they are soft but not mushy. Place in a large bowl and cool. When the mixture is cool, add all the remaining ingredients except the rice paper and vegetable oil. Taste and adjust seasonings. To assemble: Take one sheet of rice paper out of the package, dip in a large bowl of water, or spray using a plastic spray bottle, and lay out on a flat surface. Quickly place about 3 Tbs of the filling on the bottom of the round and roll up, tucking the ends in as you go. Seal with more water and set aside, seam side down. Make all rolls in this fashion. Heat about 2" of vegetable in a large skillet. When the oil it hot, but not smoking, add the rolls in batches and cook until golden brown on all sides. Remove from pan and drain on lint-free towels; do not use paper towels as the wrappers will stick to the paper. Serve immediately. COOK'S NOTE: If using filo dough, cut sheets into long rectangles, approx. 6x8" long. Place some filling at the bottom of each piece of filo dough and roll up, tucking in the ends as you go. Brush with melted unsalted butter to seal. Cook in vegetable oil until golden brown. Be sure to cover the stack of filo dough at all times with a damp cloth to prevent it from drying out. From "Glories of the Vegetarian Table" by Janet Hazen. Makes 6 to 8 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Imperial Sesame Fish Categories: Chinese, Seafood Servings: 6 2 ts Toasted sesame seeds 1/4 c Soy sauce 2 ts Distilled white vinegar 2 ts Minced fresh ginger root 1/2 ts Sugar 1/2 c Water 1 1/2 lb Fresh or thawed fish -fillets, 1/2 To 3/4" thick 2 ts Cornstarch 1 Green onion and top, chopped Measure sesame seed into blender container; cover and process about 10 seconds, or until finely ground. ADd soy sauce, vinegar, ginger and sugar; cover and process about 15 seconds, scraping down sides once. Remove 3 Tb. sauce mixture from blender container; combine with water in small saucepan and set aside. Generously brush both sides of fish with remaining sauce. Broil about 5 minutes, or until fish flakes easily when tested with fork. Meanwhile, blend cornstarch with mixture in saucepan. Bring to boil; cook and stir until sauce thickens. Stir in green onion. Just before serving, spoon sauce over cooked fish. Serve with assorted vegetables. Serves: 4 From: Kikkoman recipe booklet Posted by: Debbie Carlson - Cooking Echo MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: India Khir (Rice Pudding with Almonds) Categories: Indian, Desserts Servings: 6 1/2 ts Salt 1/4 c Uncooked rice 2 c Boiling water 1 qt Milk 1 tb Butter or margarine 3 tb Sugar 3 tb Chopped almonds 2 tb Fresh coconut, grated 1/3 c Raisins Add salt and rice to boiling water. Cook, stirring often until water has evaporated and rice is almost dry. Place rice in well greased 2-quart casserole. Add milk, butter, and sugar. Bake in very slow oven (275 degrees F.) about 3 hours, stirring occasionally. In the last 10 minutes of cooking, add almonds, coconut, and raisins. Garnish with coconut, if desired. Serve either hot or cold from casserole. Recipe from: Mary Margaret McBride Encyclopedia of Cooking, Published by Homemakers Research Institute Evanston, Illinois Copyright 1959. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Indian Apple Chutney Categories: Indian, Condiment, Hot Servings: 1 1 lb Cooking apples 1 lb Onion, chopped 2 Garlic cloves, crushed 3/4 c Golden raisins 2 ts Salt 1 1/2 c Sugar 2 1/2 c Malt vinegar 1/4 ts Cayenne pepper 1/4 ts Ground cumin 1/4 ts Ground ginger 1 ts Mustard seeds 1/4 ts Dry mustard 1 tb Tomato paste Peel, core and coarsely chop apples. Put apples, onions, garlic and raisins into a saucepan. Add salt, sugar, vinegar and spices and mix well. Heat gently, stirring to dissolve sugar. Bring to a boil and simmer 30 minutes, stirring occasionally. Stir in tomato paste and continue cooking 7-8 minutes longer or until mixture is of a thick consistency with very little free liquid, stirring frequently. Meanwhile, wash 3 pint jars in hot soapy water; rinse. Keep hot until needed. Prepare lids as manufacturer directs. Ladle chutney into 1 hot jar at a time, leaving 1/4" headspace. Release trapped air. Wipe rim of jar with a clean damp cloth. Attach lid and place in canner. Fill and close remaining jars. Process 10 minutes in a boiling-water bath. Makes about 3 pint jars. NOTE: This chutney improves if stored at least 3 weeks before serving. Garnish with an Italian parsley sprig, if desired, and serve as an accompaniment to curries or with crusty bread and cheese. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Indian Cheese - Paneer & Channa Categories: Indian, Cheese Servings: 6 Stephen Ceideburg 1 1/2 qt Whole milk 1 1/2 c Cultured buttermilk Pour milk into a heavy 4-quart saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium and stir in buttermilk. When the curds form a mass (you'll see a clear, pale-yellow whey surrounding the curds), remove pan from heat, Let stand, partially covered, for 10 minutes. Line a colander with a double layer of dampened cheesecloth. Set the colander in the sink or in a bowl if you wish to save the whey (see note). Gently pour the curds and whey into the cheesecloth. Gather together the corners of the cloth, give one or two twists, and tie with a kitchen twine. Hang the cheesecloth bag over the faucet and let the cheese drain for 1 hour, or until it is as thick as yogurt (this is channa). If the weather is warm, leave the cheesecloth bag in the colander, set the colander on a plate to catch the drippings, and refrigerate until the cheese has thickened. Unwrap the channa and use immediately, or cover and store in the refrigerator for up to 4 days. Yields approximately 10 ounces. Note: Save the whey for making your next batch of paneer, use it for cooking lentils or pilafs, or add it to soups. Paneer cheese: Snugly wrap cheesecloth around the channa to form a "cake." Place on a cookie sheet, place another cookie sheet on top and add weights (for example, 2 or 3 large cans of tomatoes, 2 or 3 bricks, a large pitcher of water). Let the cheese sit for 2 to 4 hours. Use immediately, or cover and refrigerate for up to 5 days. Yields 8 ounces (1 cup). PER OUNCE (channa): 75 calories, 5 g protein, 0 g carbohydrate, 6 g fat (4 g saturated), cholesterol and sodium content is not available, 0 g fiber. PER OUNCE (paneer): 100 calories, 7 g protein, 2 g carbohydrate, 7 g fat (5 g saturated), cholesterol and sodium content is not available, 0 g fiber. From an article by Lax Hiremath in the San Francisco Chronicle, 9/1/93. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Indian Chicken Curry Categories: Indian, Chicken, Coca-cola, Hot Servings: 6 2 1/2 lb Cooked, Cubed Chicken Water Salt Celery Tops 3 tb Butter 1 md Tart Apple, Peeled And Diced 1 md Thinly Sliced Onion 1 tb Curry Powder, Or More 1/3 c Raisins 1 c Chicken Broth 1/2 c Coca-Cola 3 1/2 tb Flour 1 c Half And Half 1 ts Salt 1/8 ts White Pepper Hot Cooked Rice Rinse the chicken pieces. In a pot of boiling water, cook the chicken with a few celery tops. Cover and simmer for about 1 hour or until fork tender. Drain and strain the broth; reserve. Bone the chicken and cut into 1/2 inch pieces to measure about 2-1/2 cups. In a skillet, melt the butter. Add the apple, onion and curry powder. Sauté for 5 minutes, blending well. Stir in raisins, 1 cup of the reserved chicken broth, and the Coca-Cola. In a bowl, mix flour with the Half and Half, stirring until smooth. Add the salt and white pepper to the onion apple mixture. Stir and cook over low heat until thick and creamy. Taste for seasoning. Add the chicken and turn into a covered container to chill overnight. Reheat in the top of a double boiler over hot water and serve on cooked rice with a selection of condiments; including, grated coconut, chopped peanuts, chopped raw onions, raisins, sweet pickle relish, chutney, chow chow, andor lime wedges. From: "International Cooking with Coca-Cola", a give away pamphlet from The Coca-Cola Company, 1981. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Indian Chicken Pies Categories: Indian, Chicken Servings: 4 2 tb Butter 2 oz Button mushrooms, chopped 1 Onion, chopped 2 ts Garam Masala 3 1/4 c All-purpose flour 2/3 c Chicken stock 8 oz Cooked chicken, diced 1/3 c Frozen corn, thawed Salt to taste Fresh ground pepper to taste 1/4 ts Salt 1/3 c Cold margarine, diced 1/3 c Lard, diced 1/4 c Cold water 1 Egg, beaten Tomato slices, halved (opt) Fresh parsley sprigs (opt) Melt butter in a saucepan. Add mushrooms, onion and Garam Masala and cook 2 minutes. Stir in 1/4 cup of flour and cook 1 minute, then stir in stock and bring to a boil, stirring constantly. Reduce heat and cook 2 minutes, stirring constantly. Remove from heat and stir in chicken, corn, salt and pepper; cool. Sift remaining flour into a bowl. Add 1/4 teaspoon salt and cut in margarine and lard finely until mixture resembles bread crumbs. Add cold water and mix to form a fairly firm dough. Knead gently until smooth. Preheat oven to 375'F. (175'C.). Preheat a baking sheet. Cut off 2/3 of pastry and cut in 4 equal pieces. Roll each piece to a 7" circle. Line 4 (5") fluted pie pans with removable bottoms with pastry circles, allowing pastry to overlap top edges slightly. Press pastry well into flutes but do not trim top edge. Cut remaining 1/3 of pastry in 4 equal pieces and roll each piece to a 6" circle. Spoon cold chicken mixture into pastry-lined flan pans and smooth surfaces. Dampen edges of pastry in pans and cover with pastry circles. Seal edges well and trim by pressing pastry edges firmly flat blade of a knife. Make a small hole in center of each pie. Reroll pastry trimmings and cut out leaves to decorate pies. Brush surfaces of pies with egg, then decorate with leaves and brush leaves with egg. Place flan pans on preheat baking sheet and bake in preheated oven 40-45 minutes or until pastry is golden brown and filling is heated through. Cool before carefully removing from pans. Garnish with tomato slices and parsley sprigs, if desired, and serve cold. VARIATION: Substitute Curry Powder for Garam Masala or try a mixture of each. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Indian Chicken Curry Coca-Cola Categories: Indian, Chicken, Coca-cola Servings: 6 2 1/2 lb Chicken breasts or a - cut up chicken Water Salt Celery tops 3 tb Butter or margarine 1 Tart apple, peeled And diced 1 md Onion, thinly sliced 1 tb Curry powder (or more For experienced palates) 1/3 c Raisins 1 c Chicken broth 1/2 c COCA-COLA 3 1/2 tb Flour 1 c Coffee cream or undiluted Evaporated milk 1 ts Salt 1/8 ts White pepper Rice, cooked and hot Rinse the chicken pieces. In a pot of boiling salted water, cook the chicken with a few celery tops. Cover and simmer about 1 hour or until fork-tender. Drain and strain the broth; reserve. Bone the chicken and cut it into 1/2-inch pieces to measure about 2-1/2 cups. In a skillet, melt the butter/margarine. Add the apple, onion, and curry powder and saute for 5 minutes, blending well. Stir in the raisins, 1 cup of the reserved chicken broth, and the Coca-Cola. In a bowl, mix flour with the coffee cream/evaporated milk, stirring until smooth. Add with salt and white pepper to the onion/apple mixture. Stir and cook over low heat until thick and creamy. Taste for seasoning. Add the chicken and turn into a covered container to chill overnight. Reheat in the top of a double boiler over hot water and serve on cooked rice with a selection of condiments (See NOTE below). NOTE: Provide a sampling of the following condiments for sprinkling on top of each serving: grated coconut, chopped peanuts, chopped raw onions, raisins, sweet pickle relish, chutney, chow chow, and/or lime wedges. Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Indian Gravy Categories: Indian, Condiment Servings: 1 1 c Ghee 2 lg Onions, chopped 4 lg Garlic cloves 1 ts Grated ginger 2 ts Turmeric 2 ts Cayenne 2 ts Garam masala 4 Ripe tomatoes 1/3 c Yogurt Salt 2 1/2 c Water Heat ghee & saute onions & garlic till golden. Stir in ginger, turmeric, cayenne & garam masala in turn. Stir fry for 5 minutes. Add tomatoes & yogurt. Stir in salt & cook for 2 minutes. Pour in water & bring to a boil. Reduce heat & simmer for 10 minutes. The gravy is now ready to use. Makes 2 1/2 cups. Michael Pandya, "Indian Vegetarian Cooking" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Indian Keema with Ginger Categories: Indian, Beef, Lamb Servings: 6 2 tb Vegetable oil 2/3 c Finely chopped onions 4 ts Minced garlic 1 1/2 tb Finely chopped ginger 2 Hot green chiles, seeded and -chopped 1 lb Lean ground lamb, or beef 1/4 ts Tumeric Salt to taste 1/2 c Boiling water 2 ts Garum masala (Garam Masala -is available where -specialty spoices 2 ts Lemon juice 2 tb Chopped coriander The word, "Keema" refers to almost any ground meat casserole in Indian cuisine. Spices are sold or in shops specializing in Indian foods. If it is not available, substitute curry powder or curry paste and add it along with the tumeric and salt) Heat the oil in a skillet and add the onions. Cook, stirring, about 10 minutes, or til they are caramel colored. Add the garlic, ginger and chiles and cook 2 minutes longer. Add the ground meat and cook, stirring and chopping with the side of a heavy metal spoon to break up any lumps. Cook until the meat loses its raw look and starts to brown. Sprinkle with tumeric and salt and stir. Add the water, cover and cook over low heat about 25 minutes, stirring often to prevent browning and sticking. When ready, all the liquid should be absorbed. If it is not, uncover and cook till all liquid is evaporated. Stir in the garum masala, lemon juice and coriander. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Indian Mayonnaise Dressing Categories: Indian, Condiment Servings: 1 1 tb Corn oil or ghee 1 sm Onion, finely chopped 2 ts Curry Powder 1/4 ts Cayenne pepper 1 Piece ginger root, peeled, -chopped (1/2") 2/3 c Mayonnaise 1 tb Tomato paste 1 tb Mango Chutney 3 tb Half-and-half -OR 3 tb Plain yogurt Cucumber slices, 1/2s (opt) Cucumber skin strips (opt) Fresh parsley sprig (opt) Heat oil or ghee in a saucepan. Add onion, Curry Powder, cayenne and ginger and cook gently 5 minutes, stirring frequently. Remove from heat and cool. In a blender or food processor, process cooled onion mixture, mayonnaise, tomato paste, Mango Chutney and half-and-half or yogurt until smooth. Turn mixture into a serving bowl. Chill at least 1 hour before serving. To serve, garnish with cucumber slices and skin strips and parsley sprig, if desired. Makes 1 cup. NOTE: The consistency of this dressing may be thinned with the addition of a little more half-and-half or yogurt, if desired. Dressing will keep in a covered container in refrigerator for several days. Serve as an accompaniment to cold meats and salads. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Indian Spice Mixture Categories: Indian, Condiment Servings: 14 1 tb Coriander seeds 1 tb Black peppercorns 1 tb Cumin seeds 1/2 ts Turmeric 1 sm Dried hot-chili pepper 1/4 ts Powdered ginger 2 Whole cloves 1 pn Of allspice powder Finely grind the mixture in a spice or coffee mill. Makes about 1/4 cup spice mix. **Store leftover Indian Spice Mixture in an airtight jar in the refrigerator. It can be used on broiled fish fillets, burritos or anything you would like to make hot and spicy. Origin: June Issue of Prevention Shared by: Sharon Stevens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Indian Style Spinach Categories: Indian, Vegetables Servings: 4 1 Bunch spinich 1 Oil Black mustard seeds Crushed red chillis Turmeric Mint Yoghurt Lemon juice Contributed to the echo by: Jonathan Kandell Indian Food Recipes Put about four tablespoons veg oil in pan. Heat on med. Put in black mustard seeds and chillis and heat until mustard seeds begin to pop. Then add spinich and a tiny bit of water, cover, and cook on low for a few minutes, until spinach is practically done. Turn off heat, and add quite a bit of mint; stir it in well. Add a cap of Real Lemon (c), or fresh squeezed. Add two large dollups of yogurt--about 1/3 as much in volume as the spinach before cooking. Stir well and eat. I forgot one step: Before covering and cooking spinich, sprinkle with enough turmeric to make it look like dust. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Indian Style Lemonade Categories: Indian, Beverages Servings: 8 8 c Water 1/2 c Fresh lime juice 2/3 c Fresh lemon juice 1 1/3 c Maple syrup 1/2 tb Freshly grated ginger 1/8 ts Cayenne, optional Combine all ingredients in a large pitcher or punch bowl. Serve at room temperature or chilled. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Indonesian Peanut Chicken Categories: Indonesian, Chicken Servings: 6 4 To 6 skinned and boned -chicken breasts 3 tb Olive oil 1 Clove garlic, minced 1 sm Onion, minced 1 Inch piece ginger root, -minced 1 c Shelled, roasted, unsalted -peanuts, pulverized in a Blender or chopper 1 tb Soy sauce 1 ts Tumeric Juice of 1 lime 3 Chili peppers or other hot -peppers (minimum), minced 1 c Water 1 lg Onion, cut into rings 1 tb Olive oil Rice Another satay recipe, but easier to make. But you do need a blender, a double boiler (or reasonable facsimile) and the driv- ing desire to cook the perfect meal for your loved-ones, to be honest, and to report all taxes. 1. Cut chicken into small cubes. 2. Saute chicken in oil until cooked. Remove from heat. 3. In a blender, put garlic etc. to water ingredients and set on "destroy." Blend until smooth. 4. Put mixture in double boiler, cover and cook till somewhat thickened (at least 20 minutes). 5. Slice remaining onion into rings; saute in remaining oil until translucent. 6. Make rice. 7. Mix chicken and sauce. 8. Serve over rice; place onion rings on top. This dish should be spicey. If not, add more peppers the next time. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Indonesian Chili Peanut Sauce Categories: Indonesian, Condiment Servings: 12 2 tb Oil 1 ts Garlic, Minced 1/2 c Peanut Butter 1/2 c Chicken Stock Or Broth 2 tb Cider Vinegar 2 tb Karo, Light Or Dark 1 tb Black Soy Sauce 2 tb Sesame Oil Red Pepper To Taste Heat oil in a pan; add garlic and sauté 30 seconds. Add peanut butter, and stir until blended. Add the rest of ingredients. Heat, stirring constantly with a whisk, until the sauce is smooth and just beginning to boil. Serve. Variation: Add 1/2 a very ripe, thoroughly mashed banana just before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Indonesian Corn Shrimp Fritters Categories: Indonesian, Appetizers Servings: 6 3 Ears of Corn - scraped & coarsely chopped - or: frozen corn 1/2 lb Medium Shrimp - shelled and deveined, - coarsely chopped 1 ts Chopped garlic 1/2 c Finely chopped shallots -or: Green onions 1 ts Ground coriander 1/4 ts Ground cumin 2 tb Chopped coriander leaves 2 tb Flour 1 ts Salt 2 Eggs, beaten Peanut or vegetable oil - for pan-frying Sambal Ulek (chili sauce) - for dipping IN A LARGE BOWL, combine corn, shrimp, garlic, green onions, ground coriander, cumin, coriander leaves, flour, salt and eggs. Heat a thin layer of oil in a skillet over medium-high heat. Pour 1/4 cup of corn mixture into pan. Add as many as will fit into the pan with 1/2-inch of space between the fritters. Fry until golden brown and crisp; turn. Cook about 1 minute on each side. Remove and drain on paper towels. Keep warm while frying remaining fritters. Serve hot or at room temperature with sambal ulek for dipping. Serves 6 with other dishes. JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Indonesian Fried Rice Categories: Indonesian, Rice Servings: 4 1 1-inch chunk tamarind pulp 1/2 c Chopped shallots 1 1/2 tb Chopped garlic 2 Red serrano chiles, chopped 1 ts Shrimp paste (optional) -or: Anchovy paste 1/2 ts Turmeric 1 ts Salt or to taste 3 tb Vegetable oil -(or more if needed) 6 oz Med shrimp (41-to-50 per lb) - shelled and deveined 1/2 c Diced red pepper 1/2 c Green peas 1 c Shredded purple cabbage 6 c Cooked long-grain white rice - (cold) 2 tb Ketjap manis -or: Dark soy sauce 1 tb Light soy sauce 3 Green onions, thinly sliced 1/2 c Diced cooked chicken 1/2 c Chinese barbecued pork -or: Ham MMMMM----------------------------GARNISHES--------------------------------- Fresh coriander leaves 1/2 English cucumber - thinly sliced COVER TAMARIND PULP with 1/2 cup of boiling water. With the back of a fork, mash the fibers and seeds. When dissolved, strain, and reserve 1/3 cup of tamarind water. In a food processor or mortar, process or pound the shallots, garlic, chiles, shrimp paste, turmeric and salt into as smooth a paste as possible. Set a wok or skillet over medium-high heat. When hot, add the oil and spice paste; gently brown. Turn heat to high and add the shrimp; stir-fry until they turn bright orange, about 30 seconds. Remove and set aside. Add bell peppers, peas and cabbage; stir-fry until vegetables are cooked but still crisp, about 1 1/2 minutes. Add rice; stir-fry together, breaking up the lumps of rice. When the rice grains are separated, add tamarind water, ketjap manis, light soy sauce, green onions, chicken, barbecued pork and reserved shrimp; mix together. Check for seasonings. Transfer to a serving plate, garnish with coriander and arrange the cucumbers around the edge. JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Indonesian Coconut Beef Categories: Indonesian, Beef, Hot Servings: 4 1 1/2 lb Boneless sirloin steak, -trimmed 3 tb Corn oil 1 lg Spanish onion, sliced 1 Garlic clove, crushed 1 ts Ground ginger 1 ts Ground cumin 1 ts Ground coriander 1 ts Chili seasoning 2/3 c Shredded coconut 2 ts Light-brown sugar 1 tb Lemon juice 1 1/4 c Beef stock Thin slivers red bell pepper Chopped green chilies Small onion slices Cut steak in 1/2" thick strips. Heat oil in a saucepan. Add Spanish onion slices and garlic and fry gently until soft. Add beef and fry, stirring, until brown. Add spices to beef and cook 2 minutes. Add coconut, brown sugar, lemon juice and beef stock; stir well. Simmer gently, uncovered, 30-35 minutes, stirring occasionally, or until mixture is thickened and dry. Stir mixture more frequently towards end of cooking time to prevent sticking. Garnish with slivers of bell pepper, green chilies and small slices onion. NOTE: If you prefer a more moist mixture, cook 20-25 minutes instead of 30-35 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Indonesian Coconut Sauce Categories: Indonesian, Condiment, Hot Servings: 1 1 c Shredded coconut 1 2/3 c Boiling water 3 tb Corn oil 1 Onion, quartered, then in -thin slices 1 Garlic clove, crushed 1 tb Curry Powder 1/2 ts Turmeric 1/2 ts Ground coriander 1/2 ts Hot chili powder 1 tb Cornstarch 1 tb Lemon juice 1 lg Tomato, peeled, seeded 1/2 sm Green bell pepper, seeded Salt to taste In a blender or food processor, process coconut and boiling water 45 seconds. Strain mixture through a fine sieve, pressing coconut firmly to extract all liquid. Heat oil in a saucepan. Add onion, garlic, Curry Powder, turmeric, coriander and chili powder and fry gently 3 minutes, stirring. Add coconut milk and bring to a boil. Cover and simmer 5 minutes. Blend cornstarch and lemon juice until smooth and add to coconut mixture. Bring to a boil and cook 2 minutes, stirring constantly. Cut tomato and bell pepper in thin slivers and add to sauce. Cook gently 5 minutes. Season with salt. Makes 2-1/4 cups. NOTE: Serve hot with grilled steak and chicken or stir-fry dishes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Indonesian Curry Spice Paste Categories: Indonesian, Condiment, Hot Servings: 6 1/2 c Dried, toasted, flaked, -unsweetened coconut 2 Onions, chopped 4 Cloves garlic, chopped Peanut oil 4 tb Ground caraway seeds 12 Dried cayenne chiles, stems -and seeds removed 2 ts Poppy seeds 1/2 ts Ground nutmeg 1 ts Ground cloves 4 ts Ground tumeric 8 Anchovy fillets Zest of 3 limes 1 3-inch piece peeled, -fresh ginger, chopped 10 Macadamia nuts Info: from December 1992 "Chile Pepper Spicy World Cuisine" magazine posted by Perry Lowell, Mar. '93 This paste can be used as a marinade or rub for any meat, poultry, or fish, or as a base for a sauce. Place the coconut into a food processor and blend until the consistency of a paste. Saute the onion and garlic in 2 Tablespoons of the peanut oil. Remove and add to the coconut. Add all the remaining ingredients to the coconut mixture and process, while slowly adding enough of the oil to form a paste. Heat Scale: Medium to Hot MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Indonesian Brisket of Beef Categories: Indonesian, Beef Servings: 6 3 lb Beef brisket 3 Cloves of garlic, diced 1/2 lb Bacon 3 Onions, sliced 4 c Cooked pinto beans 1 c Ketchup 3 Carrots, sliced 2 Hot peppers, diced 3 Tomatoes, cubed 2 c Celery, sliced 2 c Corn 1 ts Vegetable seasoning Boil brisket for 3 hours. After 2 1/2 hours, combine garlic, bacon, onions, and beans; bake at 350 degrees for 1/2 hour. Add boiled brisket to baking ingredients; also add rest of ingredients; continue baking at 350 degrees for another 1/2 hour. Remove from oven; allow to cool; refrigerate. Serve the next day with rice. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Indonesian Steak with Onions Categories: Indonesian, Beef Servings: 6 3 lb Chuck steak 2 md Onions, chopped 1 cl Garlic, minced 2 ts Crushed coriander 1 1/2 ts Salt 1/2 ts Black pepper Dash cayenne pepper 2 tb Lemon juice 1 tb Brown sugar 2 tb Soy sauce In a large bowl, toss the onions, garlic, coriander, salt and both types of pepper. Add and mix the lemon juice, brown sugar and soy sauce. Place the chuck steak in this marinade and refrigerate over night. Place meat on broiler pan or rack, farthest from the flame. Broil 12 minutes. Place marinade on meat and broil another 2 minutes. Serves 6. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Indonesian Yellow Rice Categories: Indonesian, Rice Servings: 4 1/4 c Freshly Grated Coconut Or -Desiccated Coconut 3 c Water 1 ts Tumeric 1/4 ts Salt 1 Bouillon Cube 2/3 c Water 2 1/2 c Long Grain Rice Strips Of Red Pepper Thin Slices Of Cucumber Fried Onion Rings Strips Of Flat Omelette -(Recipe Below) Soak the coconut in the 3/4 litre of water overnight. Strain the water from the coconut; bring to a boil. Add the tumeric, salt and stock cube, dissolved in 2/3 Cup of water. Add the rice to the liquid and cook slowly until all the liquid has been absorbed. If the rice is not cooked, add more liquid and continue cooking, slowly, until done. Decorate with the pepper, onion rings, cucumber and omelette strips. FLAT OMELETTE: Heat the oil in a small frying pan. Beat the eggs and add the salt and pepper. Cover the bottom of the pan with a thin layer of egg. Cook slowly for 2 to 3 minutes. Turn out onto a warm plate and keep it warm. Continue to cook until all of the egg mixture is used up. When done cut each omelette into 1/4-inch strips and use for a garnish. From How To Cook Good Curries by Helen Lawson Copyright 1973 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Indonesian Soda Bread Categories: Indonesian, Breads Servings: 1 4 c All-Purpose Flour, Sifted 1 ts Baking Soda 1 tb Sugar 1 c Dried Currants 1 1/2 ts Salt 1 c Buttermilk Soda Bread: This bread, which many consider the Irish soda bread, is usually served at high teas and other important occasions. Sift flour, sugar, salt and baking soda into a large bowl. Stir in currants to coat with flour. Stir in buttermilk just until flour is moistened. Knead dough in bowl with lightly floured hands, 10 times. Turn dough out onto lightly floured cookie sheet and shape into an 8-inch round. Cut a cross into top with a floured knife. Bake in hot oven (400 degrees), for 40 minutes, until loaf turns golden and gives a hollow sound when tapped. Cool completely before slicing. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Indonesian Curried Crab Categories: Indonesian, Seafood Servings: 4 Stephen Ceideburg 2 Blue crabs 6 Shallots 2 Stalks lemon grass 2 ts Tamarind 1/2 c Boiling water 1 Handful coriander leaves 3 Cloves garlic 1 tb Fresh galangal 2 To 3 birdseye chillies, -seeded 4 Candlenuts 1 ts Blachan 1 ts Tumeric Salt and pepper to taste 3 tb Oil 2 c Coconut milk Cut 4 green blue swimmers into quarters with a cleaver or large knife. With a hammer, gently crack the claws and harder sections of shell. Finely chop 6 shallots and 2 stalks lemon grass. Steep 2 teaspoons tamarind in half a cup of boiling water. Chop a handful of fresh coriander leaves. In a food processor, grind together 3 cloves garlic, 1 tablespoon fresh galangal, 2-3 birdseye chillies, seeded, 4 candlenuts (or substitute 8-10 cashews) and 1 teaspoon blachan (hard dark brown shrimp paste), 1 teaspoon turmeric and salt and pepper to taste. Heat 3 tablespoons oil in a large wok or pan, and fry the paste until fragrant. Add shallots, lemon grass, crab pieces and 2 cups coconut milk. Simmer for quarter of an hour. Strain the tamarind water and add half to the sauce. Taste and add more if you wish. Ladle curvy into a serving dish and scatter the fresh coriander on top. Serve with plain rice. From an article by Meryl Constance in The Sydney Morning Herald, 5/18/93. Courtesy Mark Herron. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Indonesian Ketjap Manis Sauce for Chicken or Fish Categories: Indonesian, Condiment Servings: 1 Stephen Ceideburg 2 Garlic cloves, minced 1/4 c Ketjap manis, store bought -or homemade (below) 1/4 c Fresh lime juice 2 tb Safflower oil Ketjap Manis: 3/4 c Sugar 1 c Soy sauce 2 tb Water 1 tb Sliced lemon grass 1 Clove garlic, minced 1 Star anise Combine all ingredients. Mix well, Makes enough for 1 pound of chicken or fish. To use: Cut chicken or fish into cubes. Place in a glass bowl, pour in sauce and toss to coat. Let marinate 30 minutes to 1 hour before grilling. Ketjap manis: Caramelize 3/4 cup sugar in a heavy pot. Gradually stir in 1 cup soy sauce, 2 tablespoons water, 1 tablespoon sliced lemon grass, 1 minced garlic clove and 1 star anise. Bring to a boil, lower heat and simmer for 10 minutes. Cool and strain through cheesecloth. Makes about 1 1/4 cups. Store in the refrigerator. From an article by Heidi Haughy Cusik, The San Francisco Chronicle, 7/1/92. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Indonesion Soy Sauce Categories: Indonesian, Condiment Servings: 6 2 Bottles Regular Soy Sauce * 3 Bottles Water 4 md Onions, chopped 6 Bay Leaves 2 ts Laos ** 1/2 Bag Demerara Sugar *I use 17 oz. bottles of China Lily (a Canadian Brand) **Laos is also called Galingal and can be found at Asian food/spice stores. METHOD: Put all ingredients in a large pot and cook on medium till onions are limp. Add sugar and bring to a boil to disolve sugar. Strain and pour into bottles. I keep it in the fridge but I don't know if you have to. It's a very sweet Soy Sauce that may take a little getting used to but you will probably find that you can use it for things and not worry about a "salty" taste. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Instant Kimchi (Korean Gut Churi Kimchi) Categories: Korean, Vegetarian Servings: 4 1 Chinese cabbage 2 Cloves Garlic 1 ts Hot pepper 1 ts Soy sauce 1 ts Vinegar 1 tb Salt 1 tb Sugar 1. Chop the cabbage into pieces about 1 1/2 inches long by 1 1/2 inches wide. Three cups of chopped cabbage are needed. 2. Crush the garlic and blend with the hot pepper, soy sauce and vinegar. Add the cabbage and mix well. Add the salt and sugar, mix and cover until ready to serve. From: The Korean Cookbook, by Judy Hyun. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Iridofu Categories: Japanese, Vegetarian Servings: 4 1 tb Oil 1 sm Onion, diced 1 sm Carrot, diced 24 oz Tofu, crumbled 2 tb Roasted sesame seeds 1/2 ts Salt 2 ts Shoyu 1 ds Pepper Heat a wok & coat with oil. Add onion & carrot & saute for 3 minutes till onion is slightly browned. Add crumbled tofu & the remaining ingredients. Stirring constantly, saute over medium low heat for a bout 5 minutes, or until the tofu is light & dry. Variations: Add 1/4 c of any of the following: parboiled green peas; shiitake mushrooms; diced bamboo shoots. Also try adding 1 ts grated ginger. Shurtleff & Aoyagi, "The Book of Tofu" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Isobe Zukuri (Sashimi Wrapped in Laver) Categories: Japanese, Seafood Servings: 6 6 x Sheets Nori 1 lb Fresh fish fillet MMMMM--------------------------DIPPING SAUCE------------------------------- 6 tb Chirizu -OR- 6 tb Tosa Joyu IN ADVANCE Cut fish into slices 1/2" thick and 6-7" long (as lonf as a sheet of nori). TO ASSEMBLE AND SERVE: Pass the nori, one sheet at a time, over a flame to intensify it's flavor and color. Lay the nori flat on a hard surface (the japanese use a bamboo mat to facilitate rolling) with the wide side of the mat facing towards you. Place a long slice of fish along the length of the nori and roll the nori into a long, thick, tight cylinder. Cut crosswise into 1 1/2" slices with a sharp knife. Roll and cut the remaining fish and nori in the same way. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Jade and Ruby Stir-Fry Categories: Chinese, Chicken Servings: 4 2 Boneless, skinless chicken -breast halves 1 lb Fresh broccoli 2 tb Vegetable oil 1 md Onion, chunked 2 tb Water 2 Medium-size red bell -peppers, chunked 1/2 lb Fresh mushrooms, quartered 1/3 c Kikkoman Stir-Fry Sauce 1/4 ts Crushed red pepper Cut the chicken into 1-inch pieces. Cut the broccoli flowerets into bite-size pieces and the peeled stalks into thin slices. Heat the oil in a hot wok or large skillet over high heat. Add the chicken and stir-fry for 1 minute. Add the broccoli and onion; stir-fry for 1 minute. Add the water, cover, and cook for 5 minutes, stirring once. Add the bell peppers and mushrooms; stir-fry for 3 minutes. Add the stir-fry sauce and crushed red pepper. Cook, stirring, until the chicken and vegetables are coated with the sauce. Kikkoman advertisement. [Country Home; February 1992] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Japanese Braised Eggplant Categories: Japanese, Vegetarian Servings: 4 2 md Eggplants 1/2 c Dry sherry 1/3 c Tamari soy sauce 1 tb Molasses 1/4 c Vegetable oil 8 oz Tempeh, cubed 2 1/2 c Chopped onions 2 ts Ground fennel seeds 1/4 ts Cayenne 1 ts Ground coriander 1 md Green bell pepper, diced 4 c Sliced mushrooms 3 tb Tomato paste Salt to taste Brown rice Chopped scallions Toasted seasme seeds Leaving stems on, cut eggplants in half lengthwise. Mix together the sherry, soy sauce & molasses. Oil a baking pan. Pour sherry mixture into pan, place eggplant slices face down, cover tightly & bake at 350F for 45 minutes. Brown cubed tempeh, 1/2c of onions, 1 ts fennel & cayenne in oil for 20 minutes. Stir frequently to avoid burning. In a separate pot, saute remaining onion, coriander, remaining fennel till onions are transluscent. Add peppers & mushrooms & saute 15 to 20 minutes. With a slotted spoon, lift tempeh & onions from oil & stir into sauted vegetables. Stir in tomato paste & 2 tb braising liquid from eggplant pan. Salt filling. Turn eggplant halves over, carefully mash pulp & push to sides leaving a hollow centre. Fill each hollow with 1/4 of filling. Cover pan tightly & bake at 350F for 20 minutes til piping hot. Serve on bed of rice, pour over some juiice from baking pan & sprinkle with scallions & sesame seeds. "New Recipes From Moosewood" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Japanese Chicken Wings Categories: Japanese, Chicken, Appetizers, Wings Servings: 4 3 lb Chicken wings 1 c Flour 1 Egg beaten with 1 ts water 1 c Oil Sauce 3 tb Low salt soya sauce 1 c Sugar 1 ts Galic powder 3 tb Water 1/2 c White vinegar Cut wings into pieces. Dip in slightly beaten egg, then in flour. Fry in oil until brown and crisp. Put in shallow roasting pan (I use a cookie sheet). Heat sauce until boiling. Pour ovet wings. Bake at 275 F for approximately 1 hour. Sauce thickens and coats wings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Japanese Cashew Tamari Dressing Categories: Japanese, Condiment Servings: 1 6 oz Salad Oil 2 oz Tamari 1/4 c Cashews Pour the oil and tamari into a blender and blend until well mixed. Add the cashews and pulse briefly, to chop them coarsely. Serve. If this is too salty, back off on the tamari. This can be adjusted infinitely to individual taste. Tamari is one kind of Japanese Soy Sauce. It comes in reasonable sized bottles, but is somewhat more expensive than other Soy Sauces due to the method it is manufactured. Typed by Syd Bigger. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Japanese Fruit Pie Categories: Japanese, Desserts Servings: 1 2 Eggs 1 c Granulated sugar 1/2 c Butter or margarine, melted -and cooled 1/2 c Coconut 1/2 c Raisins 1/2 Pecans or walnuts, chopped 1 ts Vanilla 2 ts Vinegar Pastry for 9-inch pie Beat eggs in mixing bowl until frothy. Beat in sugar and butter. Add next 5 ingredients. Stir. Pour into pie shell. Bake on bottom shelf in 350 F oven about 40 minutes until set. Makes 1 pie. Origin: Jean Pare's Company's coming, Pies. Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Japanese Gyoza Pot Stickers Categories: Japanese, Appetizers Servings: 6 1 1/2 c Cabbage 3 To 4 green onions chopped 3 Dried mushrooms soaked in -warm water 15 minutes -drained and chopped 2 ts Ginger root grated 1/2 lb Ground beef 1 tb Cooking wine 1 tb Kikkoman soy sauce 1 tb Sesame oil 1/4 ts Black pepper Gyoza wrappers Salad oil MMMMM------------------------------SAUCE----------------------------------- Kkikkoman ssoy sauce Chili sesame oil, which is - very very hot Chop cabbage fine, place in colander and pour boiling water over the cabbage. Cool to touch, then squeeze cabbage well to get the water out. In a bowl mix cabbage, chopped green onions, chopped mushrooms and grated ginger. Mix ground beef, wine, soy sauce, sesame oil and black pepper together with vegetables; mix well. Place a small amount of filling (about 1 teaspoon) in center of gyoza wrapping and fold in half. Pleat edge to seal. If edges won't stick together, dampen the inside edge with a little water, then pleat. Put 2 tablespoon salad oil in heated skillet (on medium heat). Place gyozas in skillet, close together and fry until golden brown. Then, at edge of pan, pour in a little water, up to 1/4 of the depth of the pot-stickers. Cover, turn heat to low and simmer until water is gone. Serve with dipping sauce as appetizer, or with hot rice as entree. SAUCE: Mix soy sauce with chili sesame oil. Use a proportion of 10parts soy sauce to 1 part oil; if you use a 5 to 1 proportion it may be a little hot for most people. The authentic sauce is a 2 to 1 proportion. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Japanese Noodle, Shrimp and Cucumber Salad Categories: Japanese, Seafood, Salads Servings: 12 Karen Mintzias MMMMM-----------------------------DRESSING---------------------------------- 2/3 c Rice wine vinegar 1/4 c Soy sauce 1/4 c Vegetable oil 3 tb Sugar 1 ts Dry mustard 1 pn Cayenne pepper MMMMM------------------------------SALAD----------------------------------- 1 lb Fresh bean sprouts 14 oz Dried chuka soba noodles 1/4 c Oriental sesame oil 2 lb Cooked bay shrimp 3 lg Cucumbers - peeled, halved - and thinly sliced 6 Green onions, sliced Red cabbage leaves For DRESSING: Whisk together vinegar, soy sauce, oil, sugar and mustard in small bowl. Season with cayenne pepper. (Can be prepared 1 day ahead. Cover and leave at room temperature). For SALAD: Blanch bean sprouts in boiling water 30 seconds. Drain and refresh in cold water. Drain. Bring large pot of salted water to boil. Add noodles and boil until tender, stirring occasionally, about 3 minutes. Drain noodles. Refresh in cold water. Drain and place in large bowl. Add sesame oil and toss to coat. (Can be prepared up to 6 hours ahead. Cover and refrigerate bean sprouts and oriental noodles separately.) Add bean sprouts, shrimp, cucumbers and onions to noodles. Drizzle with dressing. Toss gently to combine. Line platter with cabbage leaves and mound salad in center. Posted by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Japanese Onion Soup Categories: Japanese, Soups Servings: 6 1 Chicken bone 1 Onion, diced finely 1/2 Carrot, sliced 1 Beef bone 1/4 Stalk of celery 1/4 Piece garlic, smashed 2 qt Water Boil the above for 45 minutes. Strain through cheesecloth or a soft napkin and use only the broth. A beef soup base can be used for added flavor. Add salt to taste. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Japanese Pickled Cauliflower Categories: Japanese, Condiment, Coca-cola Servings: 1 1 md Cauliflower, separated into Flowerets, washed, and Drained 1 Green bell pepper, washed, Cored, seeded, and cut into 2-in strips Water, boiling 1/2 c Celery, very thinly sliced 3/4 c COCA-COLA 6 tb Wine vinegar OR White vinegar 1/4 c Sugar 1 1/2 ts Salt In a large bowl, combine the cauliflower flowerets and bell pepper strips. Cover with boiling water. Let stand for 2 minutes; drain thoroughly. Add the celery. In a small pan, heat the Coca-Cola, wine/white vinegar, sugar, and salt. Pour over vegetables. Toss lightly with a fork, and pack into 1-quart glass jars. Push down lightly so the liquid covers the vegetables. Cover and chill overnight. This keeps in the refrigerator for several days. Makes about 1 quart. Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Japanese Soy Vinegar Dressing Categories: Japanese, Salads, Dressing Servings: 1 1 tb Light soy sauce 2 tb Rice vinegar 3 tb Dashi (Japanese stock) 1/2 ts Grated fresh ginger This is a basic vinaigrette-style dressing that works well with shredded vegetables. IN A BOWL, whisk together the ingredients. Toss with salad ingredients and serve chilled or at room temperature. Makes 3/4 Cup JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Japanese Salad Categories: Japanese, Salads Servings: 4 1/4 c Sesame seed 1/2 lb Linguine, broken in half 1 lb Small shrimp, cooked 1 Bunch green onions, thinly Sliced 1/4 c Sesame oil 1/4 c Olive oil 1/2 lb Mushrooms, sliced 1/3 c Soy sauce 1/2 c Sake or white wine 2 tb Grated fresh ginger 2 Garlic cloves, pressed 3 Eggs 1 tb Seaweed, coarsely crumbled Toast sesame seeds on cookie sheet in oven; set aside. In boiling water, cook noodles until tender, about 10 minutes; drain, rinse, and let dry. Transfer to large bowl. Add shrimp and green onions; mix well. Mix oils together; heat about 2 T of oil and saute mushrooms, 5 minutes. Add to shrimp. Blend in soy sauce, sake, sesame seed, ginger, garlic, and rest of oil. Cover and refrigerate 2 hours. In separate bowl, beat eggs and stir in seaweed. Oil skillet and add 1/4 of egg mixture. Cook until it loosens from pan; turn over and place on work surface. Make 3 more thin egg/seaweed pancakes. Slice pancakes into thin strips. Toss with chilled noodles. Spoon and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Japanese Udon Categories: Japanese, Pasta Servings: 6 4 c All-purpose or whole-wheat -flour 1 ts Salt 1 Egg yolk 1/2 To 2/3 Cup cold water Sift flour and salt together into a large bowl. Add the egg yolk and enough cold water to make a stiff dough. Knead thoroughly. Cover the dough with a damp cloth and let it stand for 30 minutes. Sprinkle a board and rolling pin with additional flour. Roll out the dough until it is paper-thin. Fold the dough into a long, loose roll and cut it crosswise into strips, 1/10 inch wide. When unrolled, the dough strips should be at least 12 inches long. Cook for three or four minutes in boiling salted water If you have a pasta rolling machine use it instead. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Jar Yue Har Guen (Deep-Fried Fish and Prawn Rolls) Categories: Chinese, Seafood Servings: 6 12 Raw prawns 500 g (1 lb) fish fillets (see -note) 1 Egg, beaten with 1 Tb. -water 1/4 ts Finely grated fresh ginger 1/2 ts Salt Plain flour Dry breadcrumbs Oil for frying Shell and de-vein prawns. Using a sharp knife, skin the fish fillets. Depending on the size of the fillets, they may be cut into two, three or four strips. Wrap each strip around a prawn and fasten with a wooden toothpick. Mix egg with ginger and salt. Dip fish rolls into plain flour, then into beaten egg and finally into breadcrumbs. Heat about half cup oil in wok. When it starts to form a haze add fish rolls, about 6 at a time. Fry until golden brown all over, approximately 3 minutes. Drain on absorbent paper. Fry remaining rolls. Serve hot with soy or chilli sauce for dipping. Note: Choose flat fillets of firm white fish. They should be thin, for they have to be rolled around the prawns. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Jing Char Siu Bau (Steamed Bbq Pork Buns) Categories: Chinese, Pork Servings: 6 1 tb Oyster sauce 2 ts Ketchup 1 pn Of white pepper 2 1/2 oz Chicken broth 1 1/2 ts Dark soy 2 1/4 ts Sugar 2 1/4 ts Cornstarch 3/4 c Char Siu 1 tb Peanut oil 1/2 c Diced onion 1 1/2 ts White wine Combine in a bowl: Heat wok for 30 - 40 seconds. Add peanut oil & heat until white smoke rises. Add onion and cook over low heat until onions turn light brown. Add char siu, increase heat, stir fry until mixture well combined. Add wine and mix well. Reduce heat and add sauce mix from bowl. Stir until thickened. Add 1/2 tsp. sesame oil and mix well. Remove mixture to shallow dish. Allow to cool to room temp then refrigerate uncovered for 4 hrs. Roll 1 recipe Steamed Bun Dough into a 16 inch long roll and cut into 16 1" pieces. Roll each into a ball and cover with damp cloth. Work dough ball into a hemisphere. Put 2 Tbs. filling mix into formed hemisphere in palm of one hand. Work around the hemisphere, pleating and closing the dough until filling is completely covered. Place sealed buns, sealed end down, on 2.5" X 2.5" squares of wax paper. Place in steamer at least 2" apart, steam for 15 - 20 minutes. Serve MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Jungle Curry with Catfish - Gaeng Paa Pla Dook * Categories: Thai, Seafood, Hot Servings: 4 MMMMM---------------------------CURRY PASTE-------------------------------- 2 tb Chopped Lemon Grass 8 Shallots 6 Cloves Garlic 1/4 c Chopped Lesser Ginger 8 Dried Jalapeno Peppers 1 ts Canned Peppercorns 1 ts Shrimp Paste 1/2 ts Salt MMMMM---------------------------PREPARATION-------------------------------- 2 tb Oil 1 1/2 lb Catfish, Cut Into 1" Slices 1/4 c Fish Sauce (Nam Pla) 3 c Water 1/2 c Thai Eggplant 1/4 c Sliced Green Jalapeno Pepper 1/2 c Sweet Basil Leaves 10 Whole Kaffir Lime Leaves In the days when travel through various parts of Thailand required journeying through areas of jungle, the people had to make do with what was available there. This recipe is so named because the ingredients and cooking method made it a suitable dish for the jungle. Best eaten in the presence of monkeys, tigers and snakes to keep it more authentic. ~------------------------------------------------------------------------- Combine all the ingredients for the curry paste, using a mortar and pestle or a blender. Heat a large saucepan and add the oil and curry paste. Stir-fry for 1 minute on medium-high heat. Add the fish, fish sauce, water and eggplant and heat to boiling. Cook, stirring, for 3 minutes. Add the remaining ingredients and remove from the heat. Serve. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Jungle Curry (Kaeng Paa Moo) Categories: Thai, Pork Servings: 4 Stephen Ceideburg 1/2 lb Pork tenderloin, trimmed 1 ts Vegetable oil 1 tb Minced garlic (3 cloves) 3 tb Jungle Curry Paste (recipe -follows) 2 c Defatted chicken stock 1/2 lb Chinese eggplant, coarsely -chopped 1/2 lb Long beans, trimmed, cut -into I inch pieces 2 tb Fish sauce 1/4 c Thinly sliced fresh krachai -or: 2 tb Loosely packed dried * 2 Fresh kaffir lime leaves or: 4 Dried ** 1/2 c Chopped fresh basil * soaked in warm water for 15 minutes, drained and sliced (optional) ** soaked in warm water for 20 minutes and drained, or I tsp. grated lime zest Unlike most other Thai curries, jungle Curry is made without coconut milk because coconuts don't grow in the jungles of northern Thailand. The curry paste is hot and full of flavor. Kaffir lime leaves give this curry its distinctive and enticing flavor, but if they are not available, you can substitute grated lime Zest. Cut pork in half lengthwise and cut into 1/4-inch-thick slices. Set aside. In a large, nonstick skillet or wok, heat oil over medium-high heat. Add garlic and stir-fry for 2 minutes, or until browned. Add curry paste and cook for 30 seconds, pressing it against the sides and bottom of the skillet or wok. Add pork and stir-fry for 2 to 3 minutes, or until light brown. Add stock and bring to a boil. Add eggplant, beans, fish sauce, krachai (if using) and lime leaves or zest, and cook for 5 to 6 minutes, or until the vegetables are tender. If using lime leaves, discard them. Remove from heat and stir in basil. Serve with sticky rice. Serves 4 as a main dish or 6 in combination with other dishes. 113 CALORIES FOR EACH OF 6 SERVINGS: 11 G PROTEIN, 2 G FAT, 12 G CARBOHYDRATE; 588 MG SODIUM; 27 MG CHOLESTEROL. From "Eating Well", Jan/Feb, 1992. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Jungle Curry Paste (Kaeng Paa) Categories: Thai, Condiment Servings: 3 Stephen Ceideburg 2 lg Shallots, minced 1 tb Minced garlic (3 cloves) 1 tb Peeled, minced fresh -galangal or: 1 Two-inch long slice dried * 1 Inch piece fresh lemon -grass, minced, or: 1 tb Dried, soaked in water for -30 minutes, drained and -minced 8 Dried whole red chilies, -with seeds, minced, or: 2 1/2 ts Crushed red-pepper flakes 2 ts Minced cilantro root 1 Fresh kaffir lime leaf, -minced ** 1/2 ts Shrimp paste 1/2 ts Salt * soaked in hot water for 30 minutes, drained and minced, or 2 tsp. peeled, minced ginger root ** or 2 dried, soaked in warm water for 20 minutes, drained and minced, or 1/2 tsp. grated lime zest The preparation of Thai curry pastes involves pounding or grinding together an array of spices and herbs. This recipe is very hot; cut down on the amount of dried red chilies if a milder curry is desired. In a mortar or a small bowl, combine all the ingredients. Using a pestle or the back of a metal spoon, press down on the mixture and stir until it forms a paste. (The curry paste can be prepared ahead and stored in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.) Makes 3 to 3 1/2 Tbsp. From "Eating Well", Jan/Feb, 1992. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kadju Badun (Deviled Cashewnuts) Categories: Ceylon, Appetizers Servings: 6 225 g Cashewnuts 1/2 ts Paprika 1/2 ts Turmeric 1/2 ts Salt 1 ts Water 250 ml Oil 1 ts Chilli powder Mix the cashewnuts, paprika, turmeric, salt and water together in a bowl and allow to stand for 1 hour. Heat the oil and deep fry the cashewnuts until evenly browned. Remove from the oil, drain well and place on serving dish. Sprinkle with chilli powder and mix well. From: "A taste of Sri Lanka" by Indra Jayasekera, ISBN 962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kai Kem (Salty Eggs) Categories: Thai, Eggs Servings: 9 4 c Water 1 c Salt 9 Duck eggs or chicken eggs Info: from "Real Thai" by Nancy McDermott posted by Perry Lowell This Chinese invention is loved by Thais, who serve salty eggs as a contrast to the incendiary heat of a green curry or a bland dish. Kai kem is traditionally made with duck's eggs, which are cured for several weeks in a simple salt brine. Once cured, they keep for many months at room temperature, and are boiled when it's time to eat them. In a medium saucepan, combine the water and salt and stir well with a large spoon to dissolve some of the salt. Place over medium heat and bring to a boil, stirring frequently. After mixture boils rigorously for about 1 minute, remove from the heat, stir once more, and cool to room temperature. Gently arrange the eggs in a crock or large jar. Pour the cooled brine over the eggs, making sure they are completely submerged. Cover and keep in a cool place for 1 month. When you're ready to use the eggs, place the number of eggs you want in a small pan and add cold water to cover. Bring to a boil over medium-high heat. When the water reaches a rolling boil, reduce the heat to low and simmer for 10 minutes. Remove from heat and cool to room temperature. Peel and serve. Note: Salty or Salted Eggs are sold uncooked in Asian markets. Often they are covered with 1/4-inch layer of charcoal colored ash. Rinse off the ash and cook as above. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kai Yang (Garlic Chicken) Categories: Thai, Chicken Servings: 4 2 lb Chicken breasts 6 Cloves garlic, crushed 2 ts Salt 2 tb Black peppercorns, coarsely -ground 4 Whole plants fresh -coriander, including roots 2 tb Lemon juice Cut breasts in halves. Crush garlic with salt. Wash and finely chop the fresh coriander, including roots, stems, and leaves. Mix garlic, salt, peppercorns, coriander and lemon juice and rub into the chicken breasts. Cover and stand for at least one hour or overnight in refrigerator. Put under a hot grill about 6 inches from heat. Cook, turning every 5 minutes until chicken is tender and skin crisp. Serves 4. NOTE: Especially good cooked on the barbecue. CHAO-PRAYA THAI RESTAURANT and LOUNGE - Commerce City, CO. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kali Dal Categories: Indian, Vegetarian Servings: 8 1 c Black whole gram beans 2 tb Red kidney beans 1 c Chopped onions 2 tb Chopped ginger 3/4 c Chopped tomatoes 1 c Water 1/2 ts Ground cardamom 1 tb Ground coriander 1/2 ts Red pepper 2 ts Salt 6 tb Ghee 4 tb Ghee 1 1/2 ts Cumin seeds 1 c Minced onions 1/4 c Coriander leaves, chopped Wash the gram beans. Place both the grma beans & kidney beans in a large pot. Add 4 cups of water & bring to a boil. Turn off heat & let sit for 2 hours. Add the onions, ginger, tomatoes, 1 cup water, cardamom, coriander, pepper, salt & 6 tb ghee. Mix well, bring to a boil & simmer for 4 1/2 to 5 hours. Keep the heat very low so that you maintain a bare simmer during the cooking period. After cooking, remove 2 to 3 cups of the beans & blend them till smooth. Return to the pot. Keep the dal on a low simmer. Heat ghee & add the cumin seeds when ghee is very hot. After 10 seconds, add the minced onion & cook gently for 10 minutes, stirring constantly. Pour over the dal & mix in the coriander. Simmer till heated through. Serve with Royal Vegetable & Rice Casserole. Julie Sahni, "Classic Indian Cooking" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kamo Sakamushi (Sake Steamed Duck) Categories: Japanese, Appetizers Servings: 24 2 ea Whole Duck or Chicken Breast 2 1/2 ts Sake IN ADVANCE: Place Boned Duck or CHocken breast skin side up on a flameproof dish and sprinkle with 1 scant t of salt. Cover, refrigerate, and let sit for 3 hours. TO COOK: Preheat the grill to it's highest point. Meanwhile, pour Sake over the Chicken or Duck and steam for 7 minutes. Remove the from steamer, and grill 3" from heat for 2 minutes. Cool to room temperature, cut breasts into 1/4" slices and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kang Cheud Tang-Ran Sodsai - Stuffed Zucchini Soup Categories: Thai, Pork, Soups Servings: 6 3 md Zucchini 1 1/2 c Lean Ground Pork or Chicken 2 Eggs, lightly beaten 2 tb Fish Sauce Ground White Peppers 2 tb Cilantro, chopped 6 c Chicken or Pork Stock Peel zucchini and cut into approximately 1-1/2" lengths. Make the lengths of zucchini into cups by scooping out the seeds in the center, but leaving small amount to form the bottom of the cup. You may need more or less zucchini than the amount given, depending on the size. In a bowl, mix the ground pork or chicken with fish sauce, eggs, ground white peppers, and cilantro. Fill the zucchini cups with the mixture, and overfill slightly to make a small mound. Cook the filled zucchini cups by steaming for about 1/2 hour. Bring the chicken or pork stock to a boil, and season to taste. Place the precooked zucchini cups into a serving tureen, pour the boiling stock over them, and serve. Translated by Padej Gajajiva from "Rattanakosin Dishes, 1982", Momluang Terb Xoomsai. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kang-Ped Bhet-Yang - Thai Roast Duck Red Curry Categories: Thai, Poultry, Hot Servings: 8 MMMMM-------------------------RED CURRY PASTE------------------------------ 5 Dry Hot Chili Peppers 1 tb Lemon Grass (Sliced) 2 sl Galanga 1 tb Coriander Seeds 2 ts Cumin 1 ts Fennel Seed 1/4 Ground Nutmeg 3 Small Onions 5 Cloves of Garlic 1 ts Shrimp Paste 3 Coriander Roots Zest from 1/4 Sm Kaffir -Lime 1 1/2 ts Black Peppers 1/2 ts Salt MMMMM------------------------OTHER INGREDIENTS----------------------------- 1 Roast Duck 5 Plum Tomatoes 1/2 c * Small Thai Eggplants 4 Fresh Med.Hot Chili Peppers 4 Kaffir Lime Leaves 1/2 bn Thai Basils (Horapha) 1 ts Coconut Sugar 3 c Coconut "Cream" 5 c Coconut "Milk" Fish Sauce * Small Thai "eggplants" belongs to the eggplant family, but doesn't resemble any eggplants found here in the US. These are about the size of large green peas, and look pretty much the same. Regular green peas may be used as substitute. Put the ingredients for the red curry paste into a mortar and pound until well mixed into a paste. NOTE: You may use commercially available paste, if available. Adjust the amount to taste. Debone the roast duck, and cut up the meat into bite-size rectangular pieces (leaving the skin on). Cut the neck and wing into pieces. Place the coconut milk in a large saucepan and heat till boiling. Add duck pieces and cook till tender. Put the coconut cream into a frying pan, add red curry paste. Heat over fairly high heat, stiring constantly, till all the paste have mixed in and thoroughly heated. Add Kaffir Lime leaves, fish sauce (to taste), coconut sugar, and continue to heat (keep stiring all the time to prevent burning) until red oil starts to form on the surface of the "sauce". Add the "sauce" to the saucepan of duck and coconut milk, and bring back to a boil. Add all remaining ingredients except the basils, which is to be added when the curry starts to boil. Remove from heat and serve with plain boiled white rice. Translated by Padej Gajajiva from "Homemaker, Book 2" by Ponsee Gajajiva. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kangaroo Escalopes with Spinach and Anchovy Butter Categories: Australian, Kangaroo Servings: 6 600 g Kangaroo fillet, trimmed 2 bn Of English spinach 12 Anchovy fillets 200 g Unsalted butter 1 ts Lemon juice 1 ts Black pepper freshly ground 1 ts Sea salt Olive oil "Most people won't have ever tasted kangaroo. It is a sweet, strong-tasting meat, it's texture and taste described as somwe- here between venison and liver...To eat kangaroo, you have to like game; you have to like offal and you have to be a red meat eater...It's a very big, very strong-tasting meat." These recipes are by Chris Manfield from The Paragon Cafe, Circular Quay. Slice the kangaroo fillet into thin slices, three per serve. Brush with olive oil and sprinkle lightly with black pepper. Remove stalks from spinach and wash leaves thoroughly. Plunge into rapidly boiling water for 30 seconds. Strain and immerse immediately in iced water to stop the cooking process and main- tain the green colour. When cold, remove leaves from water and squeeze out as much liquid as possible. Refrigerate until ready to use. Soften 100 g unsalted butter and blend in food processor with the anchovies, lemon juice and a pinch of sea salt and pepper until smooth. Scrape out onto a piece of foil and form into a sausage shape. Refrigerate until firm Heat a large, heavy- base, cast-iron fry pan or grill plate until hot. Toss in the oiled meat slices and quickly sear on each side. Do not turn until the first side is properly sealed--this does not take very long--and don't overcook. Remove meat and rest in a warm place until all the meat slices are cooked. In another pan, over medium heat, melt the remaining butter, add the squeezed spinach and the salt and pepper, and stir until the spinach is hot. Divide the spinach into four portions, spoon onto the centre of the plate, top with three escalopes. Slice the anchovy butter so it begins to melt over the hot meat. Serve immediately. From an article in The Sydney Morning Herald by Shelli-Anne Couch. 3/2/93. Courtesy, Mark Herron. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kangaroo Strips with Bok Choy and Chilli Black Bean Sauce Categories: Chinese, Kangaroo Servings: 6 400 g Kangaroo fillet, trimmed and -sliced into thin strips 1 bn Baby bok choy, washed 2 ts Birdseye chillies, chopped 1 ts Shallots (not spring -onions), chopped 1 ts Garlic cloves, chopped 1 ts Fresh green ginger, chopped 25 ml Chinese brown rice wine 1 tb Black beans, washed and -drained 150 ml Light beef stock 50 ml Soy sauce 1 ts Fish sauce 1 ts Freshly ground black pepper. Trim bok choy leaves, slice larger ones in half lengthways, leaving stalks attached. Heat some oil in wok; add shallots, 3/4 of chillies, 3/4 of garlic and ginger and saute quickly for 30 seconds until aromatic. Add the brown rice wine and reduce until it thickens. Add black beans, stock, soy sauce, and bring to boil. Cook for five minutes then take off heat and set aside. Heat some oil in a clean wok; add the remaining garlic and chillies, then kangaroo strips. Toss quickly for a few seconds over high heat. Add the warm sauce and the bok choy leaves. Cook quickly for a few seconds until leaves are wilted, for one minute only. Season with fish sauce and freshly ground black pepper. Pile onto centre of plate and serve immediately. Recipe by Chris Manfield from the Paragon Cafe, Circular Quqay. From an article by Shelli-Anne Couch in the Sydney Morning Herald, 3/2/83. Courtesy, Mark Herron. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kangaroo Tail, Curried Categories: Australian, Kangaroo Servings: 6 20 Minutes, stirring -frequently. Add the stock, -apple, salt to taste, Ingredients: 1 tail, 2 oz of butter, 1 tablespoonful of flour, 1 tablespoonful of curry-powder, 2 onions, sliced, 1 sour apple cut into dice, 1 dessert-spoonful of lemon juice, 3/4 of a pint of stock, salt. Method: Wash, blanch and dry the tail thoroughly, and divide it at the joints. Fry the tail lightly in hot butter, take it up, put in the sliced onions, and fry them for a few minutes without browning. Sprinkle in the flour and curry-powder, and cook gently for at least bring to the boil, stirring meanwhile, and replace the tail in the stewpan. Cover closely, and cook gently until tender, then add the lemon-juice and more seasoning if necessary. Arrange the pieces of tail on a hot dish, strain the sauce over, and serve with boiled rice. Time: from 2 to 3 hours. From Mrs. Beeton's All About Cookery, Ward, Lock & Co., Limited, date unknown. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kashmiri Rogan Josh Categories: Indian, Lamb Servings: 6 1 tb Whole Fennel Seeds 3 1/4 c Plain Yogurt 6 tb Vegetable Oil 1 3/4" Stick Of Cinnamon 1/2 ts Whole Cloves 2 1/2 ts Salt 1 pn Asafetida 3 lb Cubed Lamb 4 ts Paprika 1/2 ts Cayenne Pepper 1 1/2 ts Dried Ginger 3 2/3 c Water Or Beef Broth 1/4 ts Garam Masala Grind the fennel seeds until find. Put the yoghurt in a bowl and beat it with a fork until smooth and creamy. Heat the oil in a large pot over a high flame. When hot, put in the cinnamon and cloves. A second later, put in the ground asafetida. A second after that, put in all the meat and the salt. Stir the meat an cook, still on a high flame for about 5 minutes. Now put in the paprika and cayenne and give the meat a good stir. Slowly add the yoghurt, a small amount at a time, stirring the meat vigorously as you do so. Add all the yoghurt this way. Keep cooking on high heat until all liquid has boiled away and the meat pieces have browned slightly. Add the fennel and ginger. Give the meat some more good stirs. Now put in the water or broth, cover so as to leave the lid very slightly ajar, and cook on medium heat for 30 minutes. Cover completely and cook on low heat for another 45 minutes or until meat is tender. Stir a few times as the meat cooks, making sure that there is always some liquid in the pot. Remove the lid and add the garam masala. You should have a thick, reddish brown sauce. If it is too thin, boil away some of the liquid. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kashmiri Spinach Categories: Indian, Vegetables Servings: 6 5 tb Oil 1/8 ts Asafetida (hing), ground 2 1/2 lb Spinach, washed, chopped 1/2 ts Turmeric, ground 1/2 ts Cayenne pepper 1 1/4 ts Salt 1/4 ts Garam masala (see below) MMMMM---------------------------GARAM MASALA-------------------------------- 1 ts Black cumin seeds 1 ts Cloves, whole 1 tb Cardamom seeds, shelled 1/3 Nutmeg, whole Cinnamon stick, 2", broken Grind the spices very fine in a coffee grinder or spice grinder. Heat the oil in a very large pan over a high flame. Put in the asafetida and then all the spinach. Stir the spinach around. Add the turmeric, cayenne pepper, salt, and baking soda. Continue to cook and stir until the spinach has wilted. Add 2 cups of water. Cook, uncovered, over a medium-high flame for about 25 minutes or until just a little liquid is left. Stir a few times during this period. Turn the heat to low and mash the spinach with the back of a spoon. Continue to cook, uncovered, for another 10 minutes. Sprinkle the garam masala over the top and mix. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kay Patkhin (Chicken with Ginger) Categories: Laos, Chicken Servings: 6 1 1/2 lb Fryer, cut up Salt to taste Oil 1 Piece fresh ginger 1 Clove garlic, minced 1 md Onion, sliced Remove bones, then cut the chicken meat into small pieces and salt. Fry the chicken meat in a small amount of oil in a skillet until yellow, gradually adding hot water until well cooked. Wash and skin the ginger, then cut into very fine long slim pieces (quantity used according to taste). If too hot, squeeze salt into the ginger and wash again, removing all the water. Fry the ginger in a small amount of oil until it gives a good aroma (not too long), remove from the pan and set aside. Fry the garlic and onion in the skillet with chicken, add a small amount of hot water and heat for 10 minutes before serving. Remove from heat. Serve hot. From: PEAR S. BUCK'S ORIENTAL COOKBOOK, SBN 671-21366-0 Simon and Schuster, New York. 1972. Posted by: Karin Brewer, Cooking Echo, 6/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kay Phaneng (Chicken with Coconut Milk) Categories: Laos, Chicken, Pork Servings: 6 1 md Onion, chopped 1 Clove garlic, minced 1/2 lb Ground pork 1/4 Or 1/3 pkg fried cured pork -rinds Red OR white pepper to taste Salt or Nam Pla Coconut milk 2 lb Chicken Mix together in a bowl the onion, garlic, pork, pork rinds, pepper, salt and just a little coconut milk. Stuff the well-cleaned chicken with this mixture and put the chicken in a deep pan half filled with coconut milk. Cook over low heat until the chicken is well done and the coconut milk is reduced to cream, then the sauce will be of the correct consistency. Remove from heat. Serve hot, with the coconut milk poured over the chicken. From: PEARL S. BUCK'S ORIENTAL COOKBOOK, SBN 671-21 366-0 Posted by: Karin Brewer, Cooking Echo, 6/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kelia Ayam - Chicken Curry Categories: Indonesian, Chicken Servings: 6 8 Shallots, peeled and chopped 2 Garlic Cloves, peeled and -chopped 4 Chopped Candlenuts * 2 tb Water 2 1/2 c Thick Coconut Milk 1 ts Ground Ginger 1 ts Ground New Mexico Chili 1 ts Ground Turmeric 1 Salam or Bay Leaf Salt to taste 3 1/2 lb Chicken cut up Put the Shallots, Garlic, and Candlenuts in a blender and work until smooth. Transfer to a deep pan or wok, add the rest of the ingredients. Simmer 1 to 1 1/2 hours until the sauce is thick, then taste and add more salt if necessary. Serve hot. * I couldn't find Candlenuts when I made this, so used Filberts instead! The curry turned out delicious anyway. P.S. That was supposed to be one 3 1/2 lb chicken in the Ayam Goreng recipe, I notice it looks a little confusing, MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ken's Hot-And-Sour Soup Categories: Chinese, Soups Servings: 4 3 oz Lean boneless pork 1 oz Dried Chinese mushrooms 1 oz Bean thread noodles 10 oz Fresh bean curd 2 sm Eggs 1 ts Sesame oil 1 qt Chicken stock 2 ts Sugar 3 tb Chinese red vinegar -=OR=- Cider Vinegar 1/2 ts White pepper 2 tb Dark soy sauce 1 tb Cornstarch; blended with 1 tb Water 2 tb Finely chopped scallions 2 tb Finely chopped cilantro 1 ts Sesame oil 1 ts Chili oil (optional) CUT THE PORK INTO THIN SHREDS. Bring some water to a boil in a pot and blanch the pork in it for 2 minutes. Drain the meat and set it aside. Soak the mushrooms in warm water for 20 minutes, then drain them and squeeze out any excess liquid. Discard the stems and finely shred the caps. Soak the noodles for 5 minutes in warm water, then drain them. Cut them into 5-inch lengths and set them aside. Drain the bean curd and shred it into thin strips. Beat the eggs and sesame oil together in a small bowl. Bring the chicken stock to a simmer in a large pot. Add the prepared pork, mushrooms, noodles and bean curd together with the sugar, vinegar, white pepper and dark soy sauce. Simmer for 3 minutes, then thicken it with the cornstarch mixture. Simmer for 2 minutes with the heat as low as possible. Next, pour the beaten egg mixture into the soup in a steady stream, and pull the egg into strands with a fork or chopsticks. Stir in the scallions, fresh cilantro, sesame oil and chili oil. Pour the soup into a large tureen or individual bowls and serve at once. KEN HOM - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ketjap Manis Categories: Indonesian, Condiment Servings: 40 2 c Dark Brown Sugar 2 c Water 1 1/2 c Soy Sauce, Light 3/4 c Molasses, Dark 1/2 ts Galangal, Ground 1/2 ts Cilantro, Ground 1/2 ts Pepper, Black Combine and sugar and water in a 2-quart stainless steel saucepan and bring to a boil over moderate heat, stirring until the sugar dis- solves. Increase the heat to high and cook briskly, uncovered, for 5 minutes or until the syrup reaches 200°F on a candy thermometer. Reduce the neat to low, stir in the soy sauce, molasses, galangal, cilantro, and pepper, and simmer for 3 minutes. Remove from the heat; let cool. Strain the sauce through a fine sieve set over a bowl. Sauce will keep at room temperature 2 to 3 months if tightly covered. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Khatta Moong - Soured Lentils Categories: Indian, Vegetarian Servings: 6 2/3 c Plain Yoghurt 2/3 c Whole Moong Dal (Mung Beans) 3 c Water 1/2 ts Ground Turmeric 1 ts Salt 3 3/4 c Water 2 tb Gram (Chickpea) Flour 4 Green Chilis 1 1/2-inch Ginger 2 ts Ghee 1 1-inch Stick of Cinnamon 1/2 ts Cumin Seeds 1 pn Of Asafetida (optional) 1/2 ts Sugar 2 tb Chopped Coriander Leaves Let the Yoghurt sit 24 hours at room temperature so that it has a slightly sour taste. Wash the Dal thoroughly. Place the Dal, 3 Cups Water, a pinch of Turmeric and 1/2 Tsp of Salt in a saucepan and bring to a boil. Lower the heat, cover loosely, and simmer until the Dal has split open but is still whole. (It should not become mushy.) Drain and put aside. Whisk together the Yoghurt, 3 3/4 Cups Water and Gram Flour. [This seems like a lot of water to me, It's been quite a while since I made this, but I believe I had to cut down on the water to get a good consistency. One can always add water later to thin things, but it is more difficult to get rid of an excess.] Grind two of the Chilis and the Ginger to a paste Heat the Ghee in a large saucepan. Add the remaining two Chilis, broken in half, Cinnamon, Cumin, and Asafetida and let them sizzle for 5-6 seconds. Add the Yoghurt mixture, the remaining Turmeric and Salt, Sugar and the Chili and Ginger paste. Stirring constantly, cook for 5-7 minutes. Add the drained Dal and cook for a further 5 minutes until thick. Garnish with the Coriander Leaves MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Khatte Channe Categories: Indian, Vegetarian Servings: 6 4 c Cooked chick peas, reserve - the stock 1 tb Tamarind paste 1/2 c Light vegetable oil 1 1/2 c Thinly sliced onions 2 ts Minced garlic 1/2 ts Turmeric 1/2 ts Red pepper 1 c Chopped tomatoes 1 tb Ginger, grated 1 1/4 ts Garam masala 1 1/4 ts Ground cumin Heat oil in a large pot over medium heat & fry the onions for 20 minutes, stirring constantly to prevent burning. Add garlic & cook for 2 minutes. Add turmeric & pepper. Stir rapidly for a moment, then add the tomatoes & ginger. Cook for about 5 minutes (the fat should be separating from the gravy). Add tamarind & about 1 cup of the chick pea stock. Cover & simmer gently for 15 minutes. Add chick peas, garam masala & cumin. Cook for 10 minutes. Check for salt. Serve garnished with onion slices & shredded green chilies. Serve with Poori. Julie Sahni, "Classic Indian Cooking" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kibbee Bissaneeyeh - Lamb W/wheat, Baked W/stuffing Categories: Indian, Lamb Servings: 6 MMMMM-----------------------------STUFFING---------------------------------- 2 tb Olive oil 1 lb Coarsely ground lamb 2 tb Pine nuts 1 lg Onion; finely chopped Salt to taste Ground allspice; to taste MMMMM------------------------------KIBBEE----------------------------------- 1 1/2 c Fine bulgur 2 lb Ground lamb; finely ground 1/4 c Cold water 2 Medium onion; grated 2 ts Salt 1/2 ts Ground allspice 1 pn Nutmeg; grated, pinch 1 pn Cayenne pepper (optional) 3 tb Butter; room temperature Preheat the oven to 375F. Make the stuffing. Heat the oil in a saucepan and add the coarsely ground lamb, the pine nuts, onion, salt, and allspice. Cook, stirring, until browned. Set aside to cool as you make the kibbee base. Make the kibbee. Soak the bulgur in water to cover for 10 minutes or until softened. Drain well. Add the finely ground lamb, cold water, and onions and knead the mixture well. Keep moistening your hands so the mixture does not stick to them. Knead in the spices. Some like a thick kibbee, some a flatter one. About 1 1/2 inches is a good height. Depending on the height you want, butter a round or rectuangular baking pan with 1 Tbl of the butter. (About 10 inches in diameter is fine for 1 1/2-inch high kibbee.) With wet hands, press half the kibbee mixture into the pan, patting it level. Spread the stuffing evenly over the base. Cover with the rest of the kibbee mixture and pat with moistened hands. With a knife dipped in cold water, cut a diamond pattern through the layers. Dot with the remaining butter. Bake for 10 minutes, then lower the heat to 325F. Bake for another 10 to 15 minutes, or until browned and bubbling. Do not overcook. Serve hot with yogurt and salad. Instead of making if one big fat kibbee, I like to make "meatballs." I take about 2 Tbl of meat mixture and flatten in the palm of my hand. Then I take about 1-2 tsp of filling and put that in the middle of the meat. Then I take another 2 Tbl of meat mixture, flatten and place over the meat with the filling. Shape into oval-shaped meatballs. Bake the same way as above. Shared by Rita Taule MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kim Chee #1 Categories: Korean, Condiment Servings: 6 1 lg Head Chinese Cabbage Salt 4 Green Onion With Tops 1 Garlic Clove 1 Hot Red Chili, Dried 1 ts Ginger Root, Grated Fresh Cut cabbage in pieces 1 inch long and 1 inch wide. Sprinkle 2 tablespoons salt on cabbage, mix well and let sit 15 minutes. Cut green onions and tops in 1 1/2 inch lengths, then cut again lengthwise into thin slices. Wash salted cabbage three times with cold water; drain and add the onions, garlic, chile, ginger and one tablespoon salt. Cover with water, mix well. Cover container and let stand for a few days. Taste mixture every day. When it is fermented and acid enough, cover and refrigerate up to 2 weeks. Makes one quart. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kim Chee #2 Categories: Korean, Condiment Servings: 1 1 md Head napa cabbage (1-1/2 to - 2 pounds) 2 1/2 tb Salt 1/4 lb Daikon (it's a Asian turnip) - peeled and cut into - matchstick pieces (option) 2 Green onions (including - tops), cut itno thin - slivers 3 Cloves garlic, minced or - pressed 1 To 2 teaspoons Korean red - pepper or ground red - pepper (cayenne) 2 ts Sugar Cut cabbage into chunks about 1-inch square; place in a large bowl and add 2 tablespoons of the salt. Mix well. Cover and let stand at room temperature until cabbage is wilted and reduced to about half its original volume (3 to 4 hours). Rinse thoroughly; drain. Return to bowl along with daikon (if used), onions, garlic, pepper, sugar, and remaining 1/2 tablespoon salt; mix well. Pack lightly into a 1-quart jar; cover with lid or plastic wrap and let stand at room temperature, tasting often, until fermented to your liking. (In warm weather, fermentation may only take 1 to 2 days; in cooler weather, count on 3 to 4 days.) Store in the refigerated, covered, for up to 2 weeks. Makes about 3-1/2 cups. SOURCE: Sunset Oriental Cookbook - Recipes from China, Japan, Korea & Southeast Asia. Shared by Cate Vanicek MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kim Chee #3 Categories: Korean, Condiment Servings: 1 4 lb Chinese celery cabbage (napa - cabbage) 1/4 lb Chinese white radish 2 cn (small ones) flat anchovies 4 lg Cloves garlic 3 Scallions (including tops) 1/4 c Salt 4 tb Hot pepper flakes 2 tb Cayenne pepper PREPARATION: Cut the large leaves of Chinese celery cabbage in half lengthwise; then cut all the leaves into 1/2-inch by 2-inch slices. Cut the radish into equal pieces and then into 1/2-inch slices. Place cabbage and radishes in a large pot and drain the oil from the anchovies over them. Smash, peel, and mince the garlic. Cut the scallions into thin strips lengthwise and then into 2-inch lengths. Add anchovies, garlic, scallions, salt pepper flakes, and cayenne pepper, and mix thoroughly. Cover the pot tightly and allow to stand for 2 days at room temperature. This Kim Chi will keep for 2 weeks if refrigerated in a tightly covered jar. SOURCE: Oriental Cooking Shared by Cate Vanicek MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kim Chee #4 Categories: Korean, Condiment Servings: 1 2 Napa cabbages, cut up 1 Scallion 2 Garlic cloves, minced 1 1" piece ginger, minced 2 ts Korean red pepper 1/2 ts Salt, (more or less) Water Soak cabbages overnight in salt water to wilt. The next day, wash cabbage 3 times til there is no more "slimy" feel. Cut the green part of the scallion into 1/2" long slivers, and mince the white part. Add scallion, garlic and ginger to cabbage. In a one cup measuring cup, mix together the red pepper, MSG, salt and water to make 1/2 cup juice. Pack cabbage mixture loosely into jars. Pour juice in to cover. Poke with chopstick to release air. Seal and let set overnight in refrigerator. Keep refrigerated. From Judy Alquiza MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kim Chee #5 Categories: Korean, Condiment Servings: 12 2 Heads Chinese cabbage -OR- white cabbage 1 c Salt 1 lb Daikon 6 Green (spring) onions 4 Garlic cloves 1 Piece fresh gingerroot (1") 1 Celery stalk 1 Hard, semi-ripe pear 4 tb Ground red pepper (cayenne) 1 tb Granulated sugar 1. Remove (do not discard) the outer leaves from the cabbage. Quarter the cabbage and place together with the outside leaves in a large bowl. Sprinkle on the salt. Let stand 3 hours, turning occasionally. 2. Peel the daikon and cut into long thin strips. Cut the onions into 1." strips and then shred lengthwise into slivers. Mix the daikon and onion strips together in another bowl and let sit while the cabbage and salt mixture is sitting. 3. Peel and mince garlic and gingerroot. Cut celery into 1" lengths and shred lengthwise. Peel, core, and slice the pear and then cut into long strips. Mix these ingredients together with the cayenne and granulated sugar and combine into the daikon and onion mixture. 4. The cabbage will have produced a brine after sitting. Remove the outer leaves from the brine and set aside. Take a quarter of the cabbage head, rinse it under running water then pack the daikon and onion mixture between the leaves. Set it in the bottom of a crock or other container. Repeat this procedure with the remaining three quarters. Any remaining mixture should be layered over the cabbage. Press down. 5. Place the outer leaves in a layer on top of the cabbage and cover the crock. Set a small weight on top of the cover and let sit for 3 days. The longer it sits the stronger it gets! It can be stored for a month prior to opening. Keep it in a cool (60 degree) place. After removing the Kim Chi from the crock it can be stored in glass jars and used as needed. This is a strong recipe and if it is still not hot enough, diced red peppers with seeds can be added, to the daikon and onion mixture, but do so at your own risk! Enjoy. From: Steven Frank MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kim Chee #6 Categories: Korean, Condiment Servings: 12 2/3 lb Napa Cabbage 1/2 lb Daikon radish 1 md Cucumber 1 md Turnip 1/2 c Salt 1 tb Salt 3 Spring onions; sliced 3 Garlic cloves; minced 4 ts Fresh ginger, minced 1 tb Dried chili flakes 2 ts Soy sauce/tamari 1 c Water Peel daikon, cucumber and turnip, and slice 1/4" thick. Layer whole cabbage leaves, sliced daikon, cucumber and turnip in a large bowl. Between layers, liberally sprinkle with 1/2 cup salt. Cover with water and place a wide plate or pot on top to submerge them. Leave overnight or at least 12 hours. Drain & Rinse vegetables in a colander. Julienne each vegetable into a uniform shape. return them to the large bowl, and add spring onions, garlic, ginger, chili flakes, soy/tamari, salt and 1 cup water. Toss to combine. Spoon the vegetabels with liquid into a large crock or clean jars. Cover tightly or cap. Refridgerate for 3 days before opening. Everyday, turn jars upside down a couple of times to distribute spices, or stir vegetables in the crock. Store in refridgerator. Notes: Kim chee spiciness varies depending on the hotness of the chili flakes used. The longer it sites, the hotter it gets (up to a point). I cannot vouch for the authenticity of the recipe, but its about as close as I've come. beware 'kim chee' spices in oriental food stores, as they most likely have MSG in them. From: Steven Frank MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kim Chee #7 Categories: Korean, Condiment Servings: 1 4 ts Sugar 1/2 c Salt 4 Heads Garlic 3 tb MSG Or Accent 1 lb Carrots 2 lg Bunches Green Onions 1 lg Head Chinese Cabbage 2 sm Heads Regular Cabbage 3 1/2 tb Garlic Salt 1 1/2 tb Paprika 4 tb Dried Red Pepper Flakes 20 lg Green Bell Peppers Clean the kitchen sink as this is where you will be working. Cut the regular cabbage into 2 to 3 inch pieces. Place the cabbage in the sink and add the salt. Work in the salt using a kneading motion, until the cabbage is broken up. The Chinese cabbage should now be cut up and added; no kneading required. Let this stand for 5 to 10 minutes and then rinse once or twice and drain well. Shred the carrots, with a potato peeler or a fine food processor shreder. Cut the green onions into 2 inch pieces, using all of the onions. Cut the green peppers into 1/2 inch lengths. Grind up the red pepper and the garlic heads in a blender. Blend the garlic into the mixture one clove at a time, using 3 to 4 heads, depending on the size of the heads. Mix the ground up garlic and red pepper mixture, paprika, garlic salt and sugar. Blend this mixture into the cabbage. Mix well until all of the Chinese cabbage is tinted red. Add small amounts of water as you mix to keep the cabbage moist. Taste and add more salt if necessary, about 1 tb at a time; add more garlic salt instead if more garlic is also needed. Add about 3/4 cup of water; press into a 1 gallon jug, glass is best. Leave outside refrigeration for 48 to 72 hours. This is necessary for fermentation. Refrigerate after fermentation period. Hints: For fermentation, leave the jug in the garage or other place outside the house; it really smells. Also, don't seal the lid on the jug, it might explode. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kim Chi Categories: Korean, Condiment Servings: 12 2/3 lb Napa Cabbage 1/2 lb Daikon radish * 1 md Cucumber * 1 md Turnip * 1/2 c Salt 1 tb Salt 3 Spring onions; sliced 3 Garlic cloves; minced 4 ts Fresh ginger, minced 1 tb Dried chili flakes 2 ts Soy sauce/tamari 1 c Water * Peel daikon, cucumber and turnip, and slice 1/4" thick. Layer whole cabbage leaves, sliced daikon, cucumber and turnip in a large bowl. Between layers, liberally sprinkle with 1/2 cup salt. Cover with water and place a wide plate or pot on top to submerge them. Leave overnight or at least 12 hours. Drain & Rinse vegetables in a colander. Julienne each vegetable into a uniform shape. return them to the large bowl, and add spring onions, garlic, ginger, chili flakes, soy/tamari, salt and 1 cup water. Toss to combine. Spoon the vegetabels with liquid into a large crock or clean jars. Cover tightly or cap. Refridgerate for 3 days before opening. Everyday, turn jars upside down a couple of times to distribute spices, or stir vegetables in the crock. Store in refridgerator. Notes: Kim chee spiciness varies depending on the hotness of the chili flakes used. The longer it sites, the hotter it gets (up to a point). I cannot vouch for the authenticity of the recipe, but its about as close as I've come. beware 'kim chee' spices in oriental food stores, as they most likely have MSG in them. From: Steven Frank MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kimchi (Korean Cabbage Relish) Categories: Korean, Condiment Servings: 1 1 Head Chinese cabbage - cut into 1/2-in. strips 3 tb Salt 6 Green onions; chopped - (or less, if desired) 3 Garlic clove; minced - (or less, if desired) 1/2 ts Crushed dried hot red chile 1 ts Chopped gingerroot Soak cabbage in salted water to cover 5 to 10 hours. Drain. Combine cabbage with salt, green onions, garlic, chile and gingerroot. Mix well and spoon into large jar. Cover and refrigerate 1 to 2 days before using. Keeps well several weeks. Use as relish or salad. Makes about 1 quart (C) 1992 The Los Angeles Times MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kina Pie (Nz) Categories: New zealand, Kina Servings: 4 2 c Fresh Kina tongue 1 c Breadcrumbs 2 Rashers Bacon Kina or sea eggs are a staple Maori food for those fortunate enough to live close to the sea. Kina is found at low tide in rock crevices and under ledges of rock. They should only be gathered however in summer when they are sweet. Maori lore says it is best for them to be gathered at low tide on the first, second and third days after a full moon. When opened the shell will be found to contain a mass of fine grit and shell, a purple membrane and five tongues which are red. The tongues should be scraped from the shell with a spoon taking care not to include any membrane or grit. Method: 1. Place alternate layers of kina and breadcrumbs, into a buttered pie dish finishing with a layer of breadcrumbs. 2. Cover with chopped bacon. 3. Bake at 350 degrees for about 30 minutes until the crumbs and bacon are crisp and the tongues are cooked. Serves 4 SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd, PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY: Jim Bodle 5/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kinome-Ae (Bamboo Shoots with Green Soy Dressing) Categories: Japanese, Salads Servings: 6 10 oz Bamboo Shoots (Takenoko) 1 1/2 ts Sugar 1 pn MSG 1 x 2" Square Kombu 3 tb Neri Shiro Miso 3/8 pt Niban Dashi 2 ts Salt 5 ts Sake 4 oz Fresh Spinach leaves 1/4 ts Kona Sansho (Pepper) IN ADVANCE: Place bamboo shoot on side, cut off base, the cut bas in half horizontally. Cut the top lengthways in quarters. Cut all pieces into 1/2" dice. Bring 3/8 pt water to boil, drop in shoots, and return to boil. Boil uncovered for 10 minutes until tender. Drain and set aside. Put Dashi, sugar, 1/4 t salt, msg and kombu into a medium saucepan and bring to a boil over high heat. Add the bamboo shoots. Boil until almost all of the liquid is gone. Remove from heat and set aside to cool. Wash the spinach leaves thoroughly and pat dry. Grind the leaves into a paste, adding the rest of the salt slowly. Add 3/8 pt of water to paste andtransfer to a small saucepan. Bring to boil. Pour misture through a fine sieve, discard the liquid. TO SERVE: Pour the miso dressing into a bowl and rub the spinach paste through a sieve into the dressing. The stir the mixture until it turns a soft, delicate green. Sprinkle with a 1/4 t of Kona Sansho powder. Add the bamboo shoots, and stir together gently. Serve at room temperature. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kohnen's Biryani Supremo Categories: Indian, Rice Servings: 2 1 tb Oil 2/3 c Rice, long grain, (basmati best) 4 Cloves Cinnamon stick, 2" 1 tb Turmeric, ground 1/2 tb Pepper, black, ground 1 1/4 c Chicken broth 1 Bay leaf 1 ts Cumin, ground 2 Chicken thigh, Cooked & boned 1/3 c Golden raisins 2 Egg, hard boiled 2 Tomato, slices Fried onion flakes MMMMM------------------------FRIED ONION FLAKES----------------------------- 1 tb Oil 1/2 c Onion flakes, dried Heat the oil in a 1 1/2 quart saucepan over medium high heat until hot. Add the rice and stir until it begins to brown, now add the cloves, cinnamon, turmeric, and pepper and stir for a minute or so. Pour in the broth, add the salam or bay leaf, and cumin. Bring to a rapid boil then cover and reduce the heat to a very low simmer. Simmer for about 40 minutes. stir in the chicken and raisins, cover again and let sit, off the stove, for a few minutes before serving. Garnish with egg and tomato slices and the onion flakes. Fried Onion Flakes: Heat oil in a heavy frying pan over medium high heat. Add dried onion flakes and stir until brown and crisp. Stores well in an airtight container. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Konbu No Tsukukani (Pickled Seaweed) Categories: Japanese, Condiment Servings: 6 1 pk Konbu 1/2 c Sugar 6 c Water 1 tb Ginger 1/4 c Vinegar 1/2 ts Gourmet powder 2 1/2 c Shoyu 1. Wash Konbu and drain. Boil with water and vinegar and cook until soft, approximately 2 hours. 2. Add sugar, ginger, shoyu, and cook until liquid is almost absorbed. Stir often to prevent sticking to pan. 3. Add gourmet powder. Chill and serve. From: Sukiyaki, The Art of Japanese Cooking and Hospitality Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Koorma Vegetable Curry Categories: Indian, Vegetables Servings: 6 2 tb Margarine 1 Chopped Onion 4 Garlic Cloves 14 oz Chopped Plum Tomatoes * 4 oz Mild Chiles Drained Chopped 1 ts Grated Ginger, Salt, Cumin 1 ts Coriander, Dry Mustard 1/2 ts Turmeric, Nutmeg, Cinnamon 2 Potatoes, Peeled And Diced 3 c Bite Sized Cauliflower 2 lg Carrots 3 tb Chopped Fresh Cilantro 2 c String Beans, 1" Pieces 1 c Plain Low Fat Yogurt * Use canned plum tomatoes with liquid. ~------------------------------------------------------------------------- Heat margarine in wok. Add onion saute until translucent. Add garlic continue until onion golden. Add tomatoes, chiles, ginger, salt and spices. Bring to a simmer, then stir in potatoes, cauliflower, and carrots. Cover and simmer over medium-low heat for 10 min., stirring occasionally, then stir in the cilantro. Simmer for another 20 min over low heat, until vegetables and tender but firm. While cooking, there should be enough liquid to form a sauce; if needed add additional water, but not so much that becomes soupy. Steam string beans separately until bright green and crisp tender. Stir into vegetable mixture. Remove from heat and stir in yogurt. Serve at once. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kopan Masala Categories: Tibet, Condiment Servings: 1 1/3 c Coriander seeds 1/4 c Cumin seeds 10 Black cardamom pods,peeled 15 Green cardamom pods,peeled 25 Cloves 2 Cinnamon sticks,broken up 1 ts Black peppercorns 1/4 ts Freshly ground nutmeg Combine coriander, cumin, black and green cardamom, cloves, cinnamon, peppercorns and nutmeg and grind finely, but not to powder, with mortar and pestle, rolling pin, coffee grinder or food processor. Store in airtight jar. Makes about 1/2 cup. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Korean Barbecue - Bulgogi * Categories: Korean, Beef Servings: 6 2 lb Lean Beef Tenderloin 1/2 c Light Soy Sauce 1/4 c Dark Soy Sauce 1/2 c Water 3 tb Finely Chopped Green Onion 3 ts Crushed Garlic 2 ts Finely Minced Fresh Ginger 1/2 ts Black Pepper 1 tb Sugar 2 tb White Sesame Seeds, Toasted - And Ground 1 tb Sesame Oil Bulgogi or Bulgalbi, broiled (grilled) beef strips and beef ribs respectively, exemplify an age-old tradition of cooking on a curved iron hotplate - a tradition that is matched in northern China and neighboring Mongolia as introduced by the Manchurians. Today this has been streamlined for table service, with specially built cone-shaped hotplates fitted over tabletop burners, to provide an enjoyable and intimate eating experience. Meats of all kinds, including mutton, pork and poultry, offal and seafood, are cooked in this way, being first marinated in a spicy mixture encompassing the characteristic seasonings: soy sauce, sesame oil, garlic, ginger, pepper or chili, toasted sesame seeds and green onions. The meat is marinated well in advance so that the flavor is intense. Cooking time is minimal - just enough to cook through and seal the surface. Serve Bulgogi with white rice and yangnyum kanjang sauce, together with a selection of accompaniments such as kim chee (chili pickled cabbage) and jeot khal (spiced whitefish). ~------------------------------------------------------------------------- Cut the beef across the grain into very thin slices, then cut into narrow strips. In a glass or stainless steel dish mix all remaining ingredients together. Add the beef and stir thoroughly. Cover and let marinate for at least 3 hours. Preheat a tabletop broiler (griller), protecting the tabletop with an asbestos mat or other suitable heat shield. Each diner, or the host/hostess, places a portion of meat on the broiler (griller) and cooks it quickly on both sides. The meat is dipped into the sauce before eating. Use wooden chopsticks or small forks/fondue forks. From Asia The Beautiful. Typed by Syd Bigger. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Korean Bean Sprouts Categories: Korean, Salads Servings: 5 Karen Mintzias 1/2 lb Bean sprouts 1 ts Salt; or to taste 2 tb Sesame seeds, toasted 1/2 ts Garlic powder -Karen says: use REAL garlic 1 pn Cayenne pepper, optional 1/4 c Finely chopped green onions Clean the bean sprouts. Drop into boiling water and boil 5 minutes. Drain well. Return to the pan. Stir in the salt, sesame seeds, sesame oil, garlic powder, cayenne, and green onions. Simmer 2 minute. Serve hot or cold. Source: Best Recipes from the Los Angeles Times ISBN: 0-8109-1237-6 Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Korean Beef Sticks Categories: Korean, Beef, Appetizers Servings: 6 1 lb Boneless beef sirloin steak, -1/2" thick 1/4 c Soy sauce 1 tb Toasted sesame seeds 1 tb Water 2 ts Sugar 1/2 ts Tabasco sauce 1 Clove garlic, pressed Bamboo skewers Slice beef into 1/4" thick strips, each about 4-5" long. Thread onto bamboo skewers, keeping meat as flat as possible. Arrange skewers in large shallow pan. Blend soy sauce, sesame seed, water, sugar, pepper sauce and garlic, stirring until sugar dissolves. Pour mixture evenly over skewers; turn over to coat all sides. Let stand 30 minutes, turning skewers over occasionally. Remove skewers from marinade; place half on flat microwave-safe plate. Microwave on High 30 seconds. Turn skewers over and bring skewers from outside of plate to center. Microwave on High 30 seconds (for rare), or to desired degree of doneness. Repeat procedure with remaining skewers. Serves: 6 From: Kikkoman recipe booklet Posted by: Debbie Carlson - Cooking Echo MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Korean Hot Pot - Shin Sul Ro * Categories: Korean, Beef, Pork Servings: 6 8 oz Beef Or Calves Liver 8 oz Prepared Tripe 4 oz Lean Beef Rump Or Fillet 4 oz Lean Ground Beef Or Pork Salt And Black Pepper 1 Egg Light Soy Sauce 1 sm Carrot 6 Dried Chinese Black - Mushrooms, Soaked 8 c Rich Beef Broth 3 oz Can Bamboo Shoots, Drained 18 Canned Gingko Nuts, Drained 2 tb Pine Nuts, Optional 1 Fresh Red Chili, Shredded 3 Green Onions, Shredded MMMMM--------------------VINEGAR SOY DIPPING SAUCE------------------------- 3/4 c Light Soy Sauce 1/4 c White Vinegar 1/4 c White Sesame Seeds, Toasted - And Ground 2 ts Finely Chopped Green Onions This cook-at-the-table one-pot dish is served with a biting vinegar soy sauce dip. The meat and vegetables are eaten first; then the stock, well flavored by the ingredients and pepped up with chili, is served as a soup with a sprinkling of diced onions. Very thinly slice the liver, sprinkle with salt and pepper and fry lightly in a little vegetable oil with a few drops of sesame oil until colored and sealed on the surface. Set aside. Boil the tripe for 8 minutes in lightly salted water; drain and cut into narrow strips. Cut the beef into thin slices. Pound with a meat mallet or the side of a cleaver and cut into small squares. Mix the ground meat with the egg, adding salt, pepper and a few drops each of sesame oil and soy sauce. Form small meatballs with wet hands. Fry in a half-and-half mixture of sesame and vegetable oils until lightly browned. Peel and slice the carrot. Drain the mushrooms and remove the stems. Bring the stock to the boil in a suitable vessel in the center of the table. Add the meat, vegetables and nuts and simmer gently for about 15 minutes. Spoon straight from the pot into small bowls with the vinegar soy dip. When the meat and vegetables have been eaten, add the finely shredded chili and green onions to the remaining stock and serve in soup bowls. Vinegar Soy Dipping Sauce: Mix all ingredients. The sauce keeps for several days in the refrigerator without the green onions, one day with the green onions added. From Asia The Beautiful Cookbook. Typed by Syd Bigger. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Korean Ribs Categories: Korean, Beef Servings: 6 4 lb Beef short ribs, 2 1/2" LONG 2/3 c Kikkoman Teriyaki sauce 1 tb Toasted sesame seeds 1 ts Sugar 2 ts Tabasco sauce 2 Lg. cloves garlic, pressed Score meaty side of ribs opposite bone, 1/2" apart, 1/2" deep, lengthwise and crosswise. Place ribs in large plastic bag. Combine teriyaki sauce, sesame seed, sugar, Tabasco and garlic; pour over ribs. Press air out of bag; tie top securely. Refrigerate 4 hours, turning bag over occasionally. Remove ribs and broil or grill 4" from heat source or hot coals 15 to 18 minutes, or until outsides of ribs are brown and crisp. Turn ribs over occasionally during cooking. Serves: 4 From: Kikkoman recipe booklet Posted by: Debbie Carlson - Cooking Echo MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Korean Wontons Categories: Korean, Ground beef, Appetizers Servings: 60 1 lb Wonton skins 1 Green pepper, chopped 1 Onion, chopped 1 ts Msg 4 tb Oil, sesame Black pepper 1 lb Lean Ground Beef 8 oz Bean sprouts, chopped 1 Egg, beaten 1/4 c Soy sauce 3 Green onion, chopped Mix all ingredients except wonton skins. Put 1 T. of filling in each skin, fold and seal with egg. Deep fry until golden brown. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Korma Categories: Indian, Vegetarian Servings: 4 1 1/2 lb Poultry or meat 1/2 c Cashews, almonds or mixture 1/2 Inch chopped fresh ginger 1 Clove garlic chopped 2 Green chillies (optional) 1/2 ts Saffron 2 tb Warm milk 1 tb Ghee 2 tb Sunflower or corn oil 1 Medium onion chopped 3 oz Yoghurt 3 oz Cream 1/2 c Chopped fresh coriander Salt Lemon juice (optional) MMMMM------------------------------SPICES----------------------------------- 2 Whole cardamoms 3 Whole cloves 1 Inch cassia bark 1 ts Coriander seeds 1 ts Cummin seeds 1) Cut the meat into 1 inch cubes (the poultry on or off the bone, to taste) 2) Blend the nuts, ginger, garlic and chilles into a course paste with 1/4 pint of water 3) Soak the saffron in warm milk for 10 minutes. 4) Heat the ghee and oil together, then fry the spices then onion until golden. Add the nut paste and yoghurt, and cok for 10 minutes or so. 5) Add the meat, mixing in well. Simmer for about 1 hour or until the meat is tender. Add water bit by bit if needed. 6) About 10 minutes before serving, squeeze the saffron strands in their bowl to get the most colour out of them then add in, with the milk. Add the cream, fresh coriander and salt to taste. Garnish with lemon juice if liked. Note. 1) Coriander. You may know it as "cilantro or Chinese parsley" 2) Cassia bark. Similar to cinnamon but with a sweet musky fragrance. 3) When frying the spices use a gentle heat as they are easily burnt!! True kormas are spicy, not hot, and a Moghul creation. Their special feature is a creamy sauce with nut and safron. They can be made with chicken (my favourite), duck, lamb, beef or mutton and should be served with plain or pullao rice. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kung Pao Beef Categories: Chinese, Beef Servings: 5 1 lb Beef boneless sirloin or -flank steak 1 tb Vegetable oil 2 ts Cornstarch 1/2 ts Salt 1 ds Of white pepper 2 Hot green chilies 2 Green onions (with tops) 1 Red bell pepper 2 tb Vegetable oil 2 tb Vegetable oil 2 ts Finely chopped garlic 1 ts Finely chopped ginger root 2 tb Brown bean sauce 1/2 c Diced canned bamboo shoots 1 ts Sugar 1/2 c Skinless raw peanuts, -roasted Trim fat from beef steak; cut beef into 3/4-inch cubes. Toss beef, 1 tablespoon oil, the cornstarch, salt and white pepper in glass or plastic bowl. Cover and refrigerate 30 minutes. Cut chilies into thin slices (remove seeds and membrane if desired). Cut onions diagonally into 1-inch pieces. Cut bell pepper into 3/4 inch squares. Heat 12-inch skillet or wok until very hot. Add 2 tablespoons oil; rotate skillet to coat bottom. Add beef; stir-fry 2 minutes or until beef is brown. Remove beef from skillet. Heat skillet until very hot. Add 2 tablespoons oil; rotate skillet to coat bottom. Add chilies, garlic, ginger root, bean sauce and bamboo shoots; stir-fry 1 minute. Add beef, bell pepper and sugar; stir-fry 1 minute. Stir in onions. Sprinkle with peanuts. Betty Crocker Creative Recipes No.54, March 1991 MMMMM