20 to 24 wonton wrappers
1 double recipe wonton filling
as for soup wontons
1 recipe sweet sour sauce
1 egg lightly beaten
oil for deep frying

Methods:
Prepare wonton wrappers, filling and sweet sour sauce as described in the indicated recipes. Shape the wontons as described in the recipe for wonton soup or follow these instructions. Divide the filling in 20 to 24 equal portions. Place 1 wrapper in front of you with a corner pointing of the filling just a little off center towards you on the wrapper. Brush the edges of the wrapper very lightly with beaten egg. Fold over so the corner that pointed toward you just “misses” the opposite corner by 1/4 to 1/2 inch. Press down on the wrapper around the filling to expel the air and seal the wonton. Brush a little of the beaten egg on the top of the right hand corner toward each other carefully and press them together. Heat the oil for deep frying until quite hot. Add the wontons a few at a time. Reduce the heat a little and deep fry until golden brown.Turn them over once during the frying. Remove with a skimmer or slotted spoon, drain on paper towels and serve hot with the sweet sour sauce on the side. Wontons may first be boiled, drained,dried thoroughly and then deep fried.

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4 American servings
4 Chinese servings

4 large shrimp
1/4 teaspoon salt
1/4 teaspoon white pepper
1 clove garlic, crushed
2 teaspoons sherry
4 pieces of waxed paper, 8 inches square
1 tablespoon oil
4 thin strips of red sweet
pepper
1 scallion white part only, quartered lengthwise
4 thin slices fresh ginger root
oil for deep frying
shredded lettuce
4 tomato wedges

Methods
Shell the shrimp and take out the black vein. Mix the shrimp with salt, pepper,garlic and sherry and leave for at least 15 minutes. Toss occasionally. Drain. Rub one side of the pieces of waxed paper with the oil. Place 1 shrimp on top of each piece of paper diagonally just off center. Line with 1 pepper strip, 1 piece of scallion and 1 slice ginger. Fold the paper as illustrated in the picture. Heat oil for deep frying until hot, but not smoking (about 350 to 360) and deep fry the shrimp for about 5 minutes. Remove with a slotted spoon and drain. Place the packages, unopened, on shredded lettuce and garnish each with a tomato wedge. Excellent to start off a meal, especially when served with salt and pepper mix and plum sauce.

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• Wash rice and drain in colander. Heat the lard and sesame oil. Fry the garlic, ginger and pandanus till fragrant. Stir in the rice. When rice grains are well coated in the fat return rice to rice cooker. Pour in stock and enough water to cook rice.
• Add stock cubes and salt to taste. Allow rice to boil gently. When rice is dry add the coconut milk. Serve rice hot garnishing with golden fried sliced shallots and chopped spring onion.

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• Pour oil into heavy, flameproof casserole. Heat and cook onions until translucent. Push to one side, add meat and brown all over. Add remaining dry ingredients then pour round onion stock if necessary. When meat is tender, remove from gravy, keep warm. Gravy.
• Puree vegetables and gravy and return to casserole on top of stove. Bring to boil, thicken with cornflour mixed with water. Season with remaining ingredients  the gravy should be sweet-sour. Add cream and sliced meat. Reheat gently. Dumplings: Fry bread in little shallow oil until crisp. Mix flour, egg and salt with enough soda water, added a little at a time, to give medium-thick consistency which can be rolled into dumplings. When dough is smooth, mix in fried bread thoroughly with wooden spoon and form into 2-3 large dumplings. Drop into saucepan of boiling salted water and boil for 20-25 minutes. Drain. Slice with very sharp knife and serve with meat and gravy.

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1 teaspoon oregano

125 g ham, diced

1 egg

freshly ground black pepper

2 tsp salt

2 tbsp chopped parsley

2 tsp salt

Topping

6 tbs oil

2 carrots, sliced

375 ml chicken stock

1/2 tsp tarragon

4 leeks sliced

4 potatoes, sliced

125 ml cream

Method

• Ask your butcher to prepare veal for stuffing. Turn rice into a bowl. Add salt, turmeric, tomatoes, oregano, ham, parsley, egg and half salt and pepper. Mix well. Spoon into ‘pocket’ of meat and sew up of close with small skewers. Heat oil in deep saucepan.
• Add meat and brown on all sides. Lift out meat and add leeks, carrots and potatoes. Replace veal on top of vegetables. Add stock with remaining salt and pepper. Cover tightly, simmer over medium heat for about 2 flours. Lift out meat and remove string or skewers. Slice onto warmed serving dish. Stir cream and tarragon into sauce and serve poured over meat.

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Method
Boil and finely mash carrots. Boil chicken in water to which salt has been till cooked. Shred chicken
put aside. Crack the bones and return bones to boil in the same stock – adding more water if desired. Boil bones to obtain a thick stock. Add the stock cube. Heat oil in a saucepan – fry ground spices till fragrant, strain the boiled chicken stock into saucepan with fried spices. Allow to simmer over low heat. Add the mashed carrots. Add soh hoon. Serve a portion of bee hoon with some bean sprouts, egg wedges and shred chicken in individual, deep plates or soup bowls, pour the pipping hot stock over. Garnish and serve with chopped chilli padi (optional).

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