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Stuffed Mushrooms
with Shrimp Paste
Serves : 4
Ingredients:
12 black Chinese mushrooms, small
1 spring onion, chopped
10
g
ginger root, sliced
400
g
raw shrimps
3
g
salt
1 egg white
10 ml soy sauce
30
g
cornstarch
2
g
black pepper
10 ml sesame oil
30 ml cooking oil
8 stalks Chinese broccoli
100 ml fish stock
20
g
starch
8
g
green coriander leaves,
chopped
Method:
Soak mushrooms in water for 20
minutes. Drain and combine with
spring onions and ginger in a 1-litre
bowl. Cover with cling film and steam
on 1000 W for 20 minute. De-vein
the rinsed shrimps. Cut into pieces
and keep aside. In another 2-litre
bowl combine shrimps, salt, egg
white, soy sauce, cornstarch, pepper
and sesame oil. Mix well. Divide into
12 portions. Dip each mushroom in
starch and fill with the paste. Lightly
oil a flat platter, place mushrooms in a
single layer and cook on 1000 W for
6 minutes. Keep aside. Heat oil in a
1-litre bowl on 1000 W for 2 minutes.
Stir in broccoli, cover and cook on
1000 W for 10 minutes. Arrange
broccoli along with the mushrooms
on the platter. Cook stock and starch
with a dash of sesame oil in a small
bowl for 2 minutes on 1000 W. Pour
over the broccoli and mushrooms
and serve garnished with coriander
leaves.
Chicken in Paper
Packs
Serves : 4
Ingredients:
300
g
fresh chicken, boneless
6 Chinese mushrooms
2
g
salt
15 ml light soy sauce
5
g
sugar
2
g
pepper
5 ml sesame oil
10 ml oil
20
g
green onions, chopped
10
g
parsley, chopped
10
g
carrots, shredded
1 large sheet glass paper
Method:
Cut chicken into thin slices. Soak
mushrooms for 30 minutes or until
soft. Cut into thin slices. Combine
together chicken, mushrooms,
salt, light soy sauce, sugar,
pepper, sesame oil, and oil. Keep
aside. Cut glass paper into small
pieces. Fill each piece with green
onions, parsley, carrots and the
mushroom-chicken mixture. Fold
into small packs. Place these
packs onto a platter and cook on
1000 W for 3 to 4 minutes. Serve
hot.
Chinese Recipes
Chicken in Paper Packs
Hammour Won Ton Soup
Hammour Won Ton
Soup
Serves : 4
Ingredients:
400
g
Hammour fish, ground
20
g
spring onions, chopped
10
g
cornstarch
6
g
salt
10 ml sesame oil
24 Won Ton skins
1 litre stock or water
3
g
pepper
400
g
Bok Choy or baby
green vegetables
Method:
Combine Hammour, spring onions,
cornstarch, salt, sesame oil and 20 ml
of water. Fill Won Ton Skins with this
mixture and fold. Keep aside. Pour
stock into a 2-litre bowl. Add pepper
and cook on 1000 W for 8 minutes.
Add Won Tons to the soup. Cover
and cook on 1000 W for another 8 to
9 minutes. Set aside. Cook Bok
Choy in salty water in a 1-litre bowl
on 1000 W for 4 to 5 minutes. Drain
and add to the soup. Serve hot.