Posted in Chinese, Soup on 09/27/1998 06:45 pm by Craig
Preparation Time: 10 mins
Cooking Time: 20 mins
Difficulty: Easy
Serves: 8
Long Soup
Ingredients
250g lean pork
spring onions
1/4 cabbage
1 tablespoon oil
6 cups chicken/fish/vegetable stock
1/2 teaspoon grated ginger
2 chicken stock cubes
1 1/2 tablespoons soy sauce
salt
pepper
125g fine egg noodles
Method
1. Slice the spring onion, and pork and shred the cabbage finely.
2. Heat a little oil in a wok and add the pork and cabbage, fry quickly for a minute or two.
3. Add the stock, crumbled stock cubes, salt & pepper, soy sauce and ginger, bring to the boil and reduce heat.
4. Cook the noodles in boiling water and drain well.
5. To serve place a spoonful of noodles in a bowl and pour the hot soup over.
Result
For a bit of a change, add some small shrimp or prawns to the soup!
Posted in Chinese, Pork on 09/27/1998 06:41 pm by Craig
Preparation Time: 75 mins (60 minutes marinating)
Cooking Time: 20 mins
Difficulty: Easy
Serves: 4
Sweet & Sour Pork
Ingredients
1.25kg lean pork chops
2 teaspoons of sugar
3 tablespoons of soy sauce
1 tablespoon of dry sherry
1 egg yolk
cornflour
oil
1 large onion
spring onions
1 red pepper
125g mushrooms
1 medium cucumber
500g can pineapple pieces
2 tablespoons tomato sauce
1/4 cup of white vinegar
water
1 chicken stock cube
Method
1. Combine sugar, 1 1/2 tablespoons soy sauce, sherry and egg yold and stir well.
2. Cut pork into 2cm cubes and place into soy sauce mixture, and leave for one hour.
3. Drain the meat from the marinade and keep the remaining liquid.
4. Toss the meat in cornflour and cook meat in hot oil until golden brown.
5. Slice onion, spring onion, pepper, mushrooms and cucumber.
6. Heat three tablespoons on oil in a large pan and fry for three minutes.
7. Add pineapple and pineapple juice to pan with the remaining marinade, soy sauce, vinegar, tomato sauce and stock cube.
8. Mix 1 1/2 tablespoons of cornflour with 1 cup of water and add to the mixture, boil until it thickens.
9. Add pork and stir until mixed.
Result
Not bad actually, just make sure that you have white vinegar. I didn’t and used red wine vinegar instead and it came out quite bitter.
Posted in Chinese, Starter / Entrée / Appetiser on 09/27/1998 06:35 pm by Craig
Preparation Time: 25 mins
Cooking Time: 20 mins
Difficulty: Easy
Serves: 6
Gow Gees
Ingredients
250g wonton wrappers
250g minced pork
60g mushrooms
spring onions
1 teaspoons ginger
1 clove garlic
2 teaspoons seseme oil
1 tablespoon soy sauce
1 tablespoon dry sherry
oil
Sweet and Sour Sauce
1/2 cup sugar
1/2 cup white vinegar
1 cup water
2 tablespoons of tomato paste
1 tablespoon tomato sauce
1 tablespoon cornflour
Method
1. Put the sugar, 3/4 cup water, vinegar, tomato paste and tomato sauce in a pan and heat stirring until the sugar dissolves. Mix cornflour with 1/4 cup water and add to pan. Stir until sauce thickens and simmer for one minute.
2. Cut the wonton wrappers into circles 8cm in diameter.
3. Blend/Chop mushrooms, pork, spring onion, ginger, crushed garlic, seseme oil, soy sauce and sherry.
4. Place small amounts of the mixture in the center of the circles.
5. using water or egg, brush the edges of the wrappers to help them seal, pinch the edges together firmly.
6. drop gow gees into deep hot oil and fry until golden brown, drain and place on absorbant paper.
Result
Damn nice actually! The sauce was the best part though, I’d recommend that as the sweet and sour sauce of choice! We had some mixture left over, so I fried that up and made Gow Gee burgers!
