A Chinese Menu Suggestion #2
CHINESE MENU #2
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(Serves 4)
MENU ITEMS:
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1. Tomato Soup With Egg Flower
2. Fried Shellfish
3. Braised Chicken With Peppers
4. Stewed Lamb With Orange
5. Fried Celery Cabbage
6. Fried Rice
7. Almond Cream With Chow Chow
Note: I don't know what kind of stomach those 4 persons shall have - I'd
say the amounts would suffice for a small army...
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1. TOMATO SOUP WITH EGG FLOWER
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Ingredients:
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4 tomatoes
1 onion
1 tbsp oil
3 cups chicken stock (1 cup = 250 ml)
pinch of MSG (monosodium glutamate)
1 egg, beaten
salt and pepper
Instructions:
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Skin and cut the tomatoes and cut the onion into eighths. Heat the oil
in a large saucepan. Add the tomatoes and onion and fry for 5 minutes or
until softened but not browned. Pour off excess oil and add the stock,
salt, pepper and MSG. Bring to the boil and simmer for 30 minutes.
Add the egg slowly, stirring constantly, until it separates into shreds.
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2. FRIED SHELLFISH
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Ingredients:
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ca. 1 lb shellfish
Dough:
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12 oz flour
1 egg
2 tbsp baking powder
3 1/2 tbsp cornstarch
1 tsp salt
1 cup water
flour to dust
oil to fry and for the dough
Instructions:
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Mix together flour, egg, baking powder, cornstarch and 1 cup water. Let
stand 10 minutes. Add 10 tbsp oil and let stand another 20 minutes.
Cut fish to pieces and dust with cornstarch. Then dip fish into dough
and fry in hot oil. Turn fish very cautiously when the color starts to
change. Remove fish pieces when slightly brown. Let cool 5 minutes.
Now fry again in hot oil until the pieces are golden brown.
Further Ingredients:
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5 oz soaked Chinese mushrooms
7 oz bamboo shoots
4 oz scallions
4 cloves garlic
oil for frying
4 tbsp soy sauce
3 tbsp sugar
2 tsp pepper
3 tsp salt
4 tbsp rice wine (or white wine)
pinch of MSG
1/2 liter chicken broth or water
2 tbsp + 2 tsp cornstarch, stirred in 180 ml water
4 tsp sesame oil
Instructions:
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Cut mushrooms and bamboo shoot in equally thick slices. Cut scallion in
1 inch long slices. Peel and chop garlic finely.
Heat pan, put a little oil in it and stir-fry vegetables. Take out of
the pan. Heat 6 tablespoons oil in the pan and fry garlic for 15
seconds. Add soy sauce, sugar, pepper, salt rice wine, MSG and chicken
broth. Add cornstarch water mixture. Add vegetables and fish and boil
shortly. Season to taste with sesame oil.
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3. BRAISED CHICKEN WITH PEPPERS
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Ingredients:
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3 red peppers
1 tbsp oil
1 tsp salt
1 lb chicken meat
1 oz fresh ginger
2 tbsp oil
pinch of brown sugar
2 tsp sherry
1 tsp cornstarch
2 tsp soy sauce
Instructions:
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Core the peppers and cut into thin rings. Fry in the oil and salt for 1
minute. Add 2 tablespoons water, bring to the boil, cover and simmer for
2 minutes. Drain.
Cut the chicken into 1 inch pieces. Chop the ginger finely, fry both
chicken and ginger in oil for 1 minute. Add the sugar and sherry.
Mix the cornstarch to a smooth paste with the soy sauce and add to the
pan. Heat gently, stirring until slightly thickend. Add the peppers and
cook for 1 minute.
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4. STEWED LAMB WITH ORANGE
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Ingredients:
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2 lb lean lamb or mutton
1 tbsp soy sauce
1 tbsp sherry
1 tsp ground ginger
2 tbsp finely grated orange rind
1 tsp salt
1 liter stock or water
1 tbsp cornstarch
Instructions:
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Wipe the meat, then cut into 1/2 inch cubes. Mix the soy sauce, sherry,
ginger, orange rind and salt together, add the lamb and mix well. Put
the lamb into a pan with the flavorings and water. Bring to the boil,
remove the scum, cover and simmer for 2 hours.
Mix the cornstarch to a smooth paste with a little cold water and add to
the pan. Bring back to the boil, stirring until slightly thickened.
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5. FRIED CELERY CABBAGE
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Ingredients:
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1 lb white, or Chinese cabbage
2 tbsp oil or melted lard
1 tsp salt
2 sticks celery
Instructions:
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Wash the cabbage and shred finely. Heat the oil and fry the cabbage for
3 minutes, stirring all the time. Add the salt, mixing well.
Wash the celery and cut into thin slices, add to the cabbage with 2
tbsp water; cook over a fierce heat, stirring all the time, for 2
minutes.
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6. FRIED RICE
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Ingredients:
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2 lb cooked, cold rice
2 tbsp oil
2 eggs
salt and black pepper
Instructions:
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Season the rice well with salt and black pepper. Heat the oil and fry
the rice gently over medium heat for about ten minutes, or until all fat
has been absorbed.
Beat the eggs until smooth and pour on to the rice in a thin stream,
stirring all the time. Heat gently, stirring, until the egg is evenly
distributed and set.
Note:
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This is the simplest form of fried rice, which, although very popular in
the West, is not served in restaurant in China, and rarely in the home.
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7. ALMOND CREAM WITH CHOW CHOW
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Ingredients:
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1 lb canned chow chow or mixed fruit salad
2 cups water
1 oz unflavored gelatin
2 cups milk
1 tsp almond essence
granulated sugar to taste
Instructions:
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Chop the larger pieces of chow chow in half or drain the mixed fruit
salad.
Place 4 tablespoons of the water in a cup and stand it in a sauce pan of
hot water. Shower the gelatin into the cup and heat, stirring, until
the gelatin has dissolved. Cool.
Heat the remaining water with milk, sugar to taste, and almond essence.
Stir until the sugar has dissolved. Stir in the gelatine. Pour into a
shallow, lightly oiled cake tin and cool until set.
Cut the almond cream into triangular bite-sized pieces. Place these in a
serving bowl with the fruit and combine very gently. Serve very cold.
Note:
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Chow Chow is Chinese preserved fruit which can be bought in shops
specializing in Chinese groceries.
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