E-17
Meatballs with Long Mustard Sauce
[Ingredients]
[Sauce]
200 g Pork, minced
300 ml Stock
10
Mushrooms
1
/
2
tsp Salt
2 slices Ginger
1
/
2
tsp Monosodium
300 g Long mustard
glutamate
1 tbsp Oil
1
/
2
tsp Sugar
800 ml Water
1 tsp
Light soy
2 tsp
Bicarbonate of
sauce
soda
1
/
2
tsp
Sesame oil
1
tbsp
Cornflour
dash
Pepper
[Seasonings]
1
/
2
tsp Salt
1
/
4
tsp Monosodium glutamate
1
/
2
tsp Light soy sauce
1
/
2
tsp Sesame oil
1 tsp
Cornflour
dash
Pepper
[Method]
1. Mix minced pork with all seasonings. Make into
balls and cover, microwave at 800W for 1 minute
30 seconds.
2. Cut away long mustard leaves and cut into
decorative pieces.
3. Soak in 800 ml water and add 2 tsp bicarbonate
of soda. Drain.
4. Place mustard leaves, ginger and mushrooms in
casserole, sprinkle 1 tbsp oil and cover, microwave
for around 4 to 5 minutes at 800W. Stir after half
the time.
5. Mix together sauce ingredients and cover,
microwave at 800W for 2 minutes.
6. Pour sauce over cooked ingredients and serve
Cold Chicken with Chili
MEAT
[Ingredients]
[Sauce]
1
3
/
5
cups Jellyfish
3 tbsp Green onion,
1 (50 g) Cucumber
chopped
230 g Chicken leg
1 tsp
Ginger,
10 cm Green onion
grated
3 slices Ginger
4 tbsp Soy sauce
1 tbsp Chinese wine
1
/
2
tsp Sugar
few
Tomato
1 tbsp Vinegar
few
Parsley
2 tbsp Chili sauce
2
tbsp
Sesame
paste
[Method]
1. Soak jellyfish in lukewarm water overnight or for
2 to 3 days. Drain.
2. Pour hot water over jellyfish and mix with fork or
chopsticks. As soon as it shrivels, add cold water,
soak for a while, and drain.
3. Shred cucumber.
4. Cut chicken legs, pierce the skin of each chicken
leg with toothpick, and put them in casserole
with skin facing down. Add green onion, ginger
and wine, cover and microwave at 800W for
2 minites 30 seconds, let cool and then slice.
5. Place ingredients from 2,3 and 4 on plate.
6. Pour over mixture of sauce. Mix well before
serving.
7. Garnish with tomato and parsley.
