Download Click to Cook! Recipe Book Volume 1 Flavours From Around the by Rena Georgiadis-Park PDF

By Rena Georgiadis-Park

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10. 11. Blanch the spinach or rape briefly in boiling water, drain and set aside. Mix the rice wine, ginger, 1/8 tsp of salt, and the soy sauce into the marinade. Slice the chicken, fish, and prawns very finely. Spread out on a serving platter and add the marinade. Let stand. Heat a pot of water to boiling and add the noodles. Bring back to a boil and cook uncovered until they are soft, about 4 minutes for dried noodles and 2 minutes for fresh ones. Drain in a colander and lay the vegetable on top.

Serve with favourite dipping sauce. Page 32 WONTON IN OYSTER SAUCE Makes: 40 Servings 40 Wonton Skins 2 qt Water 1 ½ tbsps Sesame oil 1 tbsp Thin soy sauce 2 tbsps Oyster sauce 1 Scallion, chopped 1. 2. 3. 4. In a large saucepan bring 2 quarts water to a boil. Add wonton and boil for 5 minutes; then remove with a Chinese strainer or colander. Put the cooked wonton in a deep serving bowl, and add all other ingredients except the scallion, and mix carefully. Garnish with the chopped scallion Page 33 BRIDGE CROSSING NOODLES 9 oz (250 g) very fine Chinese Egg noodles 2 oz (50 g) boneless chicken breast 2 oz (50 g) shrimps or prawns, shelled 1/8 tsp fresh ginger, chopped 1/8 tsp soy sauce 5 tbsps chicken fat 1 oz (25 g) spinach or rape 2 oz (50 g) fish fillet, skinned ½ tsp rice wine ½ tsp salt to taste 6 cups (1500 ml) chicken broth ½ tsp MSG 1.

Knead until the dough is smooth and elastic. Let rest for 30 minutes. Roll into a long cylinder and cut into 60 portions. Flatten each piece and roll into a circle about 3 inches (8 cm) in diameter. Place 1 portion of the filling on each circle and fold over. Pinch tightly to seal the edges and form a squat bonnet-shaped pouch. Repeat until all the dough and filling are used. Arrange the pouches in a large pan. Heat to moderately hot, then add water to cover the pouches one-third of the way up.

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