The Secret of A Great Cuisine Unveiled » All Recipes

Chinese New Year Reunion Dinner

Agape Goon — Sun, 14 Feb 2010 19:00:32 +0000

Steamed Chicken and Sausages ( 3 American servings/6 Chinese servings)
1 ( 2 1/2 pound) chicken
2 tablespoons sherry teaspoon
1/2 salt
teaspoons cornstarch
2 to 3 Chinese sausages, cut into thick diagonal slices

Method
With a cleaver, chop chicken into 2 inch pieces. Combine sherry, salt and cornstarch and chicken pieces in this a mixture. Transfer chicken to a shallow dish and place sausage sees in between and on top of the chicken pieces. Place dish in a steamer and steam 45 minutes to 1 hour or until chicken is tender.

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Chinese New Years Dinner

Agape Goon — Sat, 13 Feb 2010 18:00:11 +0000

Deep Fried Pork Balls (4 to 6 American servings/ 4 to 6 Chinese servings)
1½ pounds pork (loin, butt or shoulder) with some fat, minced
1 slice fresh ginger root, minced
3 water chestnuts, minced
1/2 medium onion, minced
1 teaspoon sugar
1 tablespoon soy sauce
2 teaspoons sherry
2 1/2 tablespoons cornstarch
I egg
Oil for deep frying
Shredded lettuce

Method
Combine the minced pork, ginger, water chestnuts and onion. Place these ingredients in a bowl and mix thoroughly with sugar, soy sauce, sherry, cornstarch and egg. Form the mixture into 10 to 15 balls and place balls on a plate. Chill the balls until ready to fry. Heat the oil for deep frying. Add a few balls at a time. Fry for about 3 minutes. Remove and drain on paper towels. Continue frying remaining pork balls a few at a time. Reheat the oil until it is very hot. Deep fry all the balls together a second time for about 2 minutes until lightly browned and crisp. Drain and serve on a bed of shredded lettuce. Serve plain or with a sweet sour sauce or use in other recipes.

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Chinese New Year Menu

Agape Goon — Fri, 12 Feb 2010 15:00:40 +0000

Stir fried pork and eggplant (4 American servings/ 8 Chinese servings)
1 large eggplant
3 tablespoons salt
1 tablespoon sherry
1/2 teaspoon salt
2 teaspoons cornstarch
1/2 pound lean pork, cut diagonally across the grain into 1/8 inch slices
3 tablespoons oil
1/4 cup chicken broth
2 tablespoons soy sauce
1/4 teaspoon sugar
2 cloves garlic, crushed
1 thin slice fresh ginger root, minced
4 scallions, cut diagonally into 1 inch pieces
3 firm ripe tomatoes, peeled, seeded and cut into 1/2 inch slices

Method
Remove the leaves from the eggplant and cut a 1/2 inch slice off both ends. Quarter the eggplant lengthwise, then cut into 1/2 inch slices. Sprinkle both sides of the pieces with salt and let stand 20 minutes to release the bitter juices. Rinse under cold running water and dry on paper towels. Combine the sherry, 1/2 teaspoon salt and cornstarch. Toss the pork strips in this mixture to coat them evenly. Heat half of the oil in a wok over high heat. Add the eggplant and stir fry 2 minutes. Add the broth, soy sauce and sugar. Reduce the heat a little, cover and cook 10 minutes. Remove eggplant and liquid from the pan. Wipe the wok dry with paper towels. Add remaining oil to the wok and heat until very hot. Add garlic and ginger root and stir fry 1 minute. Discard garlic. Add pork and stir fry 1 minute. Add scallions and stir fry 2 minutes. Add tomatoes and stir fry 1/2 minute. Finally, return eggplant with its cooking liquid to the wok and stir about 1 minute. Transfer to a serving dish and serve immediately.

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Chinese New Years Dish

Agape Goon — Thu, 11 Feb 2010 06:17:10 +0000

Sweet Sour Pork (4 American servings/8 Chinese servings)
1 recipe sweet sour sauce
1 pound lean pork
teaspoon salt
1/4 teaspoon sugar
1 tablespoon soy sauce
2 tablespoons sherry
1/8 teaspoon freshly ground black pepper
1 small onion
1 green pepper
2 slices canned pineapple
2 carrots, cut diagonally into1 inch pieces
1 egg
2 tablespoons flour
1/2 teaspoon salt
1 tablespoon water
2 tablespoons oil
2 thin slices fresh ginger root minced
1 clove garlic, crushed
Oil for deep frying

Method
Combine ingredients for sweet sour sauce in an enamelled saucepan. Mix cornstarch and water for the sauce but do not add it yet. Cut the pork in pieces 1 to 1 1/2 inches square and 3/4 inch thick. Mix salt, sugar, soy sauce, sherry and pepper. Add pork, toss to coat and marinate for about 20 minutes, turning meat twice.
Cut the onion in half lengthwise and then cut into I to 1 1/2 inch long and 3/4 inch wide pieces. Remove membrane and seeds from pepper, cut in 1 inch wide strips and then in 1 to 1 1/2 inch diamond shapes diagonally. Cut the pineapple rings into 1 inch pieces. Bring plenty of salted water to a boil, add the carrots and parboil for 3 to 4 minutes. Rinse under cold running water and drain. Combine egg, flour, salt and water to make a batter. Heat 2 tablespoons of oil in a wok or other pan. Add ginger and garlic and stir fry for 30 seconds. Discard garlic. Add vegetables and stir fry for about
2 1/2 minutes. Meanwhile, heat the sweet sour sauce in a saucepan. Add sauce to the vegetables and stir in cornstarch mixture to thicken. Remove from heat and keep warm. Heat the oil for deep frying. Coat pork pieces lightly with the batter. Drop into the hot oil one by one and deep fry for about 3 1/2 minutes or until golden brown. Drain, add to the sauce and stir to coat. Serve immediately.

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Apple Juice and Apple Sauce

Agape Goon — Tue, 26 Jan 2010 02:00:38 +0000

Apple Juice – may be frozen, but should not be sweetened as fermentation sets in quickly. It is best made in the proportion of 1/2 pint water to 2 Ib apples or it can be made by simmering leftover peelings in water. The juice should be strained through a jelly bag or cloth, and cooled completely before freezing. It may be frozen in a rigid container, leaving 1/2 in headspace or in a loaf tin or ice cube trays, the frozen blocks then being wrapped in foil or polythene for easy storage.

Apple Sauce – Cook the apples to a pulp with a minimum of water. For the best flavour, this should be done in a casserole in the oven, using sluced but unpeeled apples. Sieve the sauce and sweeten to taste, adding a squeeze of lemon juice. Cool and pack into rigid containers, leaving 1/2 in headspace. Thaw for 3 hours at room temperature. Storage time : 1 year.

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Apples for Pies and Puddings

Agape Goon — Mon, 25 Jan 2010 15:30:38 +0000

Choose firm crisp apples, peel and core, and drop apples into cold water. Slice medium sized apples into twelfths, large one into sixteenth, Apples are best packed with sugar. For a dry sugar park, use a proportion of 1/2 Ib sugar to 2 Ib fruit, and leave 1/2 in headspace. For syrup pack, use 40 per cent syrup, quater filling pack with syrup and slicing apples into containers, finishing with more syruo if necessary, covering with Cellephane, and leaving 1/2 in, headspace.

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ASPARAGUS WITH HOLLANDAISE SAUCE

Agape Goon — Sat, 23 Jan 2010 02:00:26 +0000

Ingredients

1 small can green asparagus
Sauce
2 egg yolks
salt
lemon juice
1 small can shrimp tails
2 tbsp water
100 g softened butter
chopped dill

Method
Measure yolks and water into water into a small saucepan or steel bowl. Put the bowl over hot water in a double boiler. Heat slowly, beating well all the time until thick. Add softened butter in small lumps, beating well all the time. Flavour with salt and a few drops of lemon juice. Add shrimps and chopped dill. Pour the sauce over the warmed asparagus garnish with lemon wedges.

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Pears in Red Wine

Agape Goon — Sun, 17 Jan 2010 02:00:39 +0000

Ingredients

1 1/2 cups red wine claret or burgundy
3 slices of lemon
3 cloves
1/2 cup white sugar
5cm (2in) piece cinnamon bark
6 medium, firm pears

Method

Place wine, lemon, cloves, cinnamon and sugar in a saucepan. When boilling, add peeled pears and simmer for 10 minutes. Remove pears to a bowl and continue to boil the wine for 10 hot wine over pears and allow to stand until warm, turn fruit often. Serve with ice-cream.

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Grilled Buttered Bananas in Crepes

Agape Goon — Fri, 15 Jan 2010 02:30:55 +0000

Ingredients
Crepe Batter
1 metric cup plain sifted flour Salt and nutmeg
3/4 metric cup evaporated milk
1/2 metric cup water
3 eggs
Dash of rum and maraschino brandy
4 to 6 tbsps butter
8 bananas (Pisang Raja) — peel Golden syrup
1/2 tsp vanilla

Method
In a bowl, put flour, salt and nutmeg. Make a well in centre, break eggs into well, add half the milk and stir, drawing the flour into the liquid. Mix well. Add rest of milk and water and beat till smooth. Add vanilla. Leave to stand before frying. Make 8 crepes piling them on top of each other with greaseproof paper in between. Cover to keep warm.

Put bananas in pan, dot with butter and grill till golden. Put a banana in each crepe and roll. Gently grill banana filled crepes. Serve hot with golden syrup and spirit poured on top.

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Paprika Tomato Soup

Agape Goon — Thu, 14 Jan 2010 15:00:02 +0000

Ingredients
600 g. tomatoes and put in blender
Pinch of oregano and salt
2 chicken stock cubes
3 bay leaves
Chopped,parsley
6 tbsps. evaporated milk
4 tbsps. butter
Dash of paprika
6 metric cups water
3 chopped onions
1/2 metric cup chopped ham or bacon
4 cloves crushed garlic
Salt and pepper to taste

Method
Fry garlic and onion in butter. Stir in bay leaves, adding tomato, water, spices. and stock cubes. Bring to boil. Stir in the ham. Stir in milk and garnish with parsley. Serve hot.

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