Some Famous Chinese Recipes

EASY AND DELICIOUS FRIED RICE RECIPE

Ingredients:

• 2 Bowls Cooked Rice (preferably not freshly cooked)
• 1 tsp Sesame Oil
• Dash of Pepper
• 1/2 tsp Salt
• 2 Tbsp Light Soy Sauce
• 2 Eggs, beaten
• 1 tsp Minced Garlic
• 100g Frozen Petit Pois (Peas)
• 100g chopped Chicken, Ham, Shrimps or Crabsticks

Method Of Preparation

1. Place rice, sesame oil, pepper and salt into a large clean plastic bag.
2. Mix thoroughly so the rice grains are seperated and the seasoning is distributed evenly.
3. Microwave the peas on HIGH heat for 2 minutes until cooked.
4. Heat a small amount of oil in a non-stick wok.
5. Fry the garlic until fragrant, add the meat and fry until cooked through. Set aside.
6. Pour beaten egg into the center of the wok and allow to half-set (do not stir).
7. Add rice, peas, meat and seasoning. Stir to mix.
8. Serve when rice is heated through.

EASY AND DELICIOUS NOODLES RECIPE

Ingredients:

• 220g Dry Poh Chye Noodles or
  Ee Mee
• 150g Lean Pork Loin
• 150g White Fish Slices
• 150g Shrimps
• 200g Baby Kai Lan
• 2 tsp Minced Garlic
• 2 Tbsp Light Soy Sauce*
• 1 Tbsp Oyster Sauce*
• 1 tsp Sesame Oil*
• 1 tsp Sugar*
• Dash of Pepper*
• 400ml Chicken Stock
• 1 tsp Cornflour in 1 Tbsp Water

Method Of Preparation

1. Cook noodles in boiling water according to package instructions. Drain.
2. Slice pork loin into thin slices, against the grain.
3. Remove shell from the shrimps, but leave the tail. Remove the black vein.
4. Clean the baby kai lan, discard the hard base, then slice leaves into smaller pieces.
5. Heat a little cooking oil in a non-stick wok.
6. Stir-fry garlic until fragrant and golden brown.
7. Add the pok slices and stir-fry until almost cooked.
8. Add fish and prawns. Then add seasoning ingredients*. Stir well.
9. Add kai lan and chicken stock. Mix well.
10. Thicken gravy with cornflour paste.
11. Pour mixed meat and gravy over the noodles. Serve immediately.

		Crispy Shrimps Ingredients: 450 g medium-sized raw shrimps, peeled ¼ tsp salt 6 tbsp groundnut oil 2 garlic cloves, peeled and finely chopped 2.5 cm piece fresh root ginger, peeled and finely chopped 1 green chilli, deseeded and finely chopped 4 stems fresh coriander, leaves and stems roughly chopped For the Chinese dipping sauce: 3 tbsp dark soy sauce 3 tbsp rice wine vinegar 1 tbsp caster sugar 1 tbsp chilli oil 2 spring onions, finely shredded Method Of Preparation Using a sharp knife, remove the black vein along the back of the shrimps. Sprinkle the shrimps with the salt and set aside for 15 minutes. Pat dry on kitchen towel. Heat a wok or large frying pan, add the groundnut oil and when hot, add the shrimps and stir-fry in 2 batches for about 1 minute, or until they turn pink and are almost cooked. Using a slotted spoon, remove the shrimps and keep warm in a low oven. Drain the oil from the wok, leaving 1 tbsp. Add the garlic, ginger and chilli and cook for about 30 seconds. Add the coriander, return the shrimps and stir fry for 1 to 2 minutes, or until the shrimps are cooked through and the garlic is golden. Turn into a warmed serving dish. For the dipping sauce, using a fork, beat together the soy sauce, rice vinegar, caster sugar and chili oil in a small bowl. Stir in the spring onions. Serve immediately with the hot shrimps. Onion Omelette  Ingredients: 1 large Brown Onion, sliced thinly 3 Large Eggs, beaten Pinch of Salt Dash of Pepper 2 Tbsp Chinese Wine or Brandy 1 Tbsp Light Soy Sauce Lettuce Leaves for decoration (optional) Method Of Preparation Add salt, pepper. Chinese wine/ brandy and soy sauce to the eggs. Mix. Lightly coat a non-stick frying pan with oil. Heat. Stir-fry onion slices until translucent and fragrant. Add in egg mixture and leave to set. Flip over to cook the other side. Serve hot when omelette is cooked to a golden brown on both sides.