Professional Documents
Culture Documents
More Steps in Chinese Cooking
More Steps in Chinese Cooking
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F orew ord
svhen v;e photographed the 8 to 12 year old children cooking for our book fFirst Steps in
C hinese C ooking',Idiscovered thatthey w ere very keen to learn how to cook C hinese dishes.
Surprisingly,they enjoyed eating the food they had cooked,even though som e ofthe dishes
contained ingredients that they nonnally disliked.
There are certain types of food thatm ost children particularly enjoy eating,such as,eggs,
tom atoes,chicken drum sticksand chicken wings.M any m others have com plained to m e that
their children refused to eat certain things such as onions Ctoo sm elly'),carrots (fstrange
flavottr'),cucum berCtasteless')and plain rice (Ktoo boring').M ostchildren also have a strong
dislikeforcongee,although itisgood forthem .Ihaveseen m otherschasing theirchildren around
the dining room and then resorting to bribery orthreatsin orderto forcethem to eattheirfood.
lfw ethink aboutthisphenom enon,w e realizethatitisbecause m ostadultsneitherexplore their
children's m entality and psychology,norfind outtheirlikesand clislikes.M othersusually insist
thattheirchildren eatthekind offood thatthey believeto behealthy and good forthem w hether
thechildren likeitornot.U nfortunateiy,m othersseldom takethetim eto inventdishesthattheir
children enjoy.W ith m oreim aginativecooking,itispossibletotransform thetypeoffood that
children dislike into deliciousm ealsthatthey enjoy.Take the carrot forexam ple,which m any
chilclren and som e adults find unpalatable,even though it is very nutritious.By m ashing the
carrotinto a purée and m aking a cake orchow derout ofit orslidng and braising itw ith other
m ore acceptable ingredients m any people w illhappily eat the dish w ithout com plaint.
T here are also m any w aysto cook a rice dish,so itisulm ecessary to force children to eatplain
rice with other Chinese dishes.Children tend to enjoy rnixing rice with sauces and other
ingredients,thatis why dishessuch as flkice with Tom ato and Chicken'is a populardish with
them .Black Bean Sauce and H ot and Sour Sauce also tend to be favourites.
ln thisbook <M ore Stepsin C hinesec ooking' Ihave invented and im proved m any recipesthat
children willenjoyboth cookingand eating.Ifyou fm'd thatyoucannotobtain someofthevital
ingredientsoutsideH ong Kong,pleasew riteto ourm ailorderdepartm entand w ewillpurchase
the ingredients for you.M ost C hinese dl'y ingredients can be sent abroad via surface m ail.
R eaders are w elcom e to w rite and let us know w hat their children like to eat so that w e can
develop m ore recipes to satisfy their needs.
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ne I -tchen es
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1. A n adult m ustbe presentata1ltim esw hen children are cooking.It is a good idea for the
adultto Iightthe stove and to rem ove the utensilsfrom the stove ifthey are too heavy for
the children to lift.
2. Rem em ber to keep your hands clean and w earan apron w hile you are cooking.
3. R ead the f'lrst few pages of this cookery book alld fam iliarise yourselfw ith the ingredients
i seasoning and utensils before you begin cooking.
4. Read the recipeonce from beginning to end beforeyou sta:tcooking to m akesareyou have
everg hing you need.
5. W eigh the ingredients carefuily,especially for the dim sum and dessertrecipes.
6. W hen m easuring teaspoons.tablem oons and cupsin this cookery book,l'illthe spoon or
cup and leveloff with a chopstick or the back of a knife.
7. lnstead of using a C hinese cleaver,you m ay use a sm allknife for cutting up ingredients.
8. U se oven proof dishes in the oven or steam er and put them on heat-resistant surfaces
afterw ards.
9. The w aterm ustbe boiling before you putthedish in the steam erforsteam ing.The second
tier of the steam ershould be used forsteam ing to preventthe waterfrom boiling overaud
spilling into the dish.
1O.Preheatthe oven to the righttem perature about 15 ntinutes before use.
1l.A lw aysusean oven c10th orgloveto rem ovehotthingsfrom theoven orstove.A w ok handle
can get very hot during cooking.
l2.Do notjustrely on yourm em ory to check the time,alwaysuse a tim er.
l3. W ash thoseutensilswhich only need rinsing whileyou are waiting forthedish to cook.K eep
greasy pots and plates on one side to be cleaned after the m eal.
l4. Rem em ber to clean everything after you have tinished and return allused item s to their
proper places in the kitchen.
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trhicken: Baked Chicken svbags 84th Parsley ................... 6
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Braised C hicken W ings w ith Pineapplc ................ 8
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Spicy C uttle Fbh ................................. 48
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Eggs: Baked Quails'Eggs with Shn'm psand Vegetables...... 52
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Scram bled E ggs $v1t.14 Shn'm ps ...................... 56
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V egetableas: A ssorted M pshroonls with G reen V egetables .......... 60
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Braised M ushroom s w ith D ried ScaEops.............. 62
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M arinade- t.
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1tbsp gingerjuice
1 tbsp w ine # 4 t;;F
1 tsp cornflour X.i1'l-A (14V )
l/ktsp salt iR1W2XY
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T an Sauce
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Ingredients'
. 2 tbsp oil for greasing
3 tbsp honey
4 chicken drum sticks, about 1 lb tom atoes slices for garnishing
(!4 kg)
l oz (28 g) ginger M arinade-
1 oz (28 g)shallots 1 tbsp wine
3 cupsboiling water 1 tbsp gingerjuice
2 tbsp w ine 4 tbsp tom ato ketchup
1 tbsp m inced ginger 2 tbsp W orcestershire sauce
1 tbsp m inced shallots or onions 1 tbsp light soy
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M ethod: i'
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efrost and w ash the chicken 841a 1% :4
drum sticks.Peel sliceand m ash x t),j :3fjj.
the ginger. Peel and m ash the yfsliss-z k.t
shallots.
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m eatthen turn overto bake for DCV y17.* 'L7x slie fl'1
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sticks w ith the honey and
continue to bake for a final 4
m inutes.D ish and garnish w ith
the tom ato slices.Pourthe sauce
from the baking tray on the
drum sticks and sen 'e hot.
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then add the lychees and grapes
to toss thoroughly.Sprinkle the
c hicken M arinade- krl onions and dish
2 tsp gi spr g .
ngerjuice
1tsp wine jij.j:j :
1 tbsp light soy
1 tsp cornflour ë këlk 8 ,5L.( 2444) )
1 tsp sugar 7
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2 tbsp water ë:$h3 A (84A )
1 tbsp oil,to be added last X' V' 3 A (84V )
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C hicken M arinade- saucepr until the sauce
1tsp gingerjuice thickens.Pottroverthechicken,
1 1tsp wine sweet peas and oniolts to mix
1 tsp light soy thoroughly.D ish and sen re.
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20 m inutes. IA l X R
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* Peel,wash and dice the onions. * * 711X ?1'11t'ir14X 'X 'IGW -C JA A
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to sauté the onions. D ish'and P fo'l'll Q
leave aside to cool. * C'V Y X A iAP tJJI. 2?
* Heattheremainingoilinawok * l
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Ingredients: tzjst :
10 oz (280 g)roastchicken breast '
tgtW R I AJ10A ( 280 4))
3 oz (84 g)cabbage fWX 3R (84Q )
2 oz (56 g)carrots $ 11'W 2 R (56V )
8 oz (224 g) cucum ber W X 8' .
C'C 224 X )
yi oz (14 g)sesam e seeds '
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tbsp lightsoy x . ;2 j, ga
2 tbsp sesam e paste >t/54 14-4 g..
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1k6.tbsp French m ustard 4t,.#.(k-#.J):A
54 tsp chicken powder tpl 1 i i#'l
1k'i tbsp sugar lrs
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1 tsp sesam e oil
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M ethod:
* 444: A 77.7JA . T.yj? 2 ir4 ( 5 ' )l
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red the chicken breast into
2,,(5 cm )strjps * IYX'i/ii/ kllkt!hlioY'W I A A h'-
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fi ash and shred the cabbage (/J)rjo sg% .5 p ( 14o < )I
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thecarrots.W ash and shred 3 oz * j::fil
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(84 g)ofthecucum ber.Slicethe W JX Y'ojlzllltlK /ijtî:l...lc1: .
rest to border the platter. LJ.W JX )I'I 9 2ê o
* M LX the shredded cabbaze. * 1l
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Ingredients: *.1j%.:
2 lb (1 kg)chicken wings %1'W.2W'( 1,
9 1')
5 cups boiling w ater i??'Z1 5V
Spicy Sauce Ingredients: 2. 7Jl1
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w ings in the boiling w ater. ,
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hour until soft. W ash the dry
ingredients and enclose them in
a m uslin bag together w ith the
ginger, H alf fill a 3-quart
saucepan w ith w ater drop in the
bag and bring the w ater to boil
over m oderate heat. L ow er the
heatto sim m er for half an hour
until arom atic. A dd the other .
seasoning and boil for another
m inute. Adjust the flavour
according to taste.
* Place the chicken w ings into the
spicy sauce and reboil.T urn off
the gas and Ieave to soak for 30
m inutes. R em ove and brush
w ith the sesam e oil. D ish and
serve cold.
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M eat M arinade- little gravy rem ains.D rop in the
l/stsp salt sesam e oil and sprinkle the
1W tsp light soy spring onions on top to
1 tsp cornflour garnish.
1 tsp sugar
1 egg yolk Aj':..
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Seasoning- #'YAI6 ' R ( 158 4;)
1 tsp wine ILK '' I-V
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1 tbsp light soy s!s 1 tk
2 tsp sugar 1G-j.rtlS.'
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P ork C hops in Soy Sauce
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I M arinadc- brush to glaze the chops w ith the
1 tbsp light soy honey.C ontinue to cook gently
( 1 tbsp dark soy for 2 rninutes. T tlrn over and
1 tbsp sugar glaze the other side.C ook for a
1 tbsp w ater further 2 m inutes.T urn off the
1tsp gingerjuice heat and arrange on a platter.
1 tsp w ine G arnish w ith the parsley and
1 tbsp oil,to be added last tom ato slices.
M ethod; td'#.
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* Peeland m ince the shallot and Y tg.
1 1l.lt
garlic. D eseed and chop the X l.l 1*
Chilli finely. prepare the t.
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' m r inade in a sm all bow l by * f'l6 f'#''Jl2'
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m ixing allthe m arinade ingredi-
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and chilli. i
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* w ash and trim the fatfrom the
pork chops. Pierce the m eat K r?iJj%-
with a fork then place in the IIF.III1#.ï7'/ul
m arinade. Baste and turn '
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severaltim es to ensure that the f''i1@7'Q'
. m eat is evenly coated w ith the 71Q 1X 2E J
sauce Leave aside for 30
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m inutes. Blend in the oil and a 1y' i1 (4,
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garlic and chilli back into the W J.7t#I o7JCA LZIECQ -'A,IA/Jj% ( 7kJ
rem aining sauce. D rain the I'
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chops. * J#ètA !E!t1t. p LJ.7J1.q11h1 o ?jt;m
* Bringtheoiltoboilin apan over ItL--J'Z llttlrtzpk.x t A fklt?-ïfpkèt
m oderateheat.slidein thepork * o X iS - * K 30O'K oW XI/JC
chopsto shallow fry forabout3 A V X IYYJ. 6 1130:9-1 o .
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the m eat m arinade and the tr
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Ingredients'
. !,4 tsp pepper
1 tbsp sesam e oil
20 oz (560 g)spare ribs
!,4 oz (14 g)ginger M ethod:
lzi.oz (14 g)onions
3,4 oz (14 g)garlic * Chop the spare ribs into 23,
4 ''
1 cup water (6 cm )lengths.You can ask the
!./5 cup honey butcher to do this for you.
W ash and drain for later use.
M arinade- * Scrape and slice the ginger,P eel
2 tbsp light soy arld slice the onions and garlic.
2 tbsp hoisin paste (sweetpaste) Put in the food processor to
2 tbsp peanut btttter m ince finely.
2 tsp sugar * M ix allthe m arinade ingredients
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in alargebowl.A dd them inced #.1'#g :
ginger,onions and garlic to stir
well. Put in the ribs to coat 1:482014:( 560 Ai)
evenly mzd leave aside to X+' R (14V )
m nrinnte for half an hour.A dd ?'
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the sesam e oil, turn over the V IX'I-i X ( 14Wi)
spare ribs and m minate for a ;tQ 1t;fk
further 30 m inutes. Save the * 1$-1-1-6
rem aining m arinade for later p o. -
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Sliced P ork in m on Sauce
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Ingredients: M arinade-
1 tsp w ine
l
/i lb (224 g)pork fillet 1tbsp lightsoy
2 shallots l.4 tbsp sugar
1 slice ginger a pinch of pepper
l egg 1 tsp cornflour
l
,4 cup cornflour 1 tbsp lem on juice
lzi w ok oil for deep frying 1 tbsp w ater
1 lem on 1 tbsp oil,to be added last
1 tsp grated lem on peel
2 parsley sprigs
1 extra tbsp oil for sautéeing
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Seasoning- t.t:..p :
1 tsp w ine
% cup lem on juice 9 1pq-l-f.
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!,4 tsp salt X l.' 2 f.
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3 tbsp sugar % 1 hk-
!/i tsp chicken pow der Q$i,
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a pinch of pepper /.
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M ethod: K f4-
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* W ash,dry and cutthepork fillet X là 1IV Q
into 1'?x 1ki//(2W cm x 4 cm ) Y V X'X
thick slices +-/1.t,'
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* Peeland m .ince the shallots and (.L1.9 1X X
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gingerto m ixw ith them arinade. rjq 1s.gy
Im m erse the pork slices in the yjl: jg gj ( yk.-y ;
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Ingredients: # :.1.:
5 oz (140 g)belly pork W Y A 5 R ( 140 ('
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2 tbsp coarse salt X X IO'
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10 o % 1 h:-
3 z (280 j)chestnuts % j2ï2 tt
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shallots yz i ?;y,
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1 garlic clove
1 parsley sprig l
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1 tbsp oi1 i!j1-M AC
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1% cup stock -
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1% t ;t->Jt
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1l/i tsp sugar
1tsp dark soy x $:
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a pinch ofpepger
1 tsp sesam e o1l * zcftlàJnqtftl yfiA yyty ohêt/ lë
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M ethod: * è
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* Rub and clean the pork skin * X 1I'IW V O H' .'XJXMJ11-o Mi3-11
w ith the coazse salt W ash
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thoroughly and cut into E#1l.
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elland soak the chestnuts in yjqa , rzykjzjaatlryx om x è ;gj
theboiling w aterfor30 m inutes. w qj., ry>tttylgry;x o 4
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R em ove the skin. W ash and ,klk?jtlpllwr L.l o/ ;?!.J:sq ?/JknJo
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drain.
* Shred the ginger. Slice the
shallots and garlic. W ash and
trim the parsley.
* H eatthe casserole w ith the oilto
sauté the (inger, shallots and
garlic. Stir ln the belly pork to
fry for 1 m inute then add the
chestnuts to m ix w ell.Siz-zle the
w ine and pour in the stock.
C over and sim m er for 30
m inutes over low heat.R em ove
the lid and season to taste.
C ontinue to cook for a further
10m inutes.Sprinkletheyarsley
and sesam e oilon top.D lsh and
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M ethod '
. covered.Low erthe heatto cook
for 45 m inutes. R em ove the lid
* W ash and slice the beef. and add the other seasoning.
lm m erse in the m arinade and C ontinue to sim m er for 15
leave to stand for 10 m inutes. m inutes until the beef is tender
A dd the oi1 to m ix w ell and and the sauce has thickened.
m arinate for another 20 D ish and serve.
m inutes.
* Peeland cut the potatoes into 'd'?
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w edges.Soak in the salted w ater
to prevent from discolouring .
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eeland cut the onions. i% 7112 #'F
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Seasoning- G ravy M ix- and golden A rrange in batches.
!,4 tsp salt 1 tbsp w ater * Break and shallow fry the egg
1 tsp light soy 1/i tsp dark soy w ith thelast !,.1 tbsp oil Place on .
1 tbsp sugar 1 tsp sesam e oil top of the beef and scatter w ith
2 tbsp tom ato the spring onion .
ketchup
M l? #1':
ethod :
@,t/4+ ik 5 A :( 140 A )
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Pourin therem aining stock and ït' tA v 4arf1. lrP$$ o / JkA ,4.1 .-.'1Clc
season to taste. T hicken the i;7.FJ.- lrjqi ,i tft'
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sauce w ith the gravy m ix and 7Jçf' 2M ,li lit-iië virta#xto
scoop overthe tom atoes. * 1?,711 : llf$'li '?, A:'
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* Return the potato chipsinto the IkIA X Q ;RX f$.
N'I i:v ià/iîthzfê
boiling oilto deep fry untilcrisp 111JX 'X'Y ZVE
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33
lngredients: seasoning C ontinue to sim m er
.
3 tbsp oil .
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1 tsp wine ;'li2 )l-
1 cup stock or w ater ;, )tjJt2 bb
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1 tsp salt iltï3 @#?'Q.
1 tbsp lightsoy
2 to 3 tbsp sugar '
2+-
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2 tbsp tom ato ketchup 'l1i% k!tA l #-F
1 tsp cornflour + 1 tbsp water * lX t
(optional) ;l!1I
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ltk 1i,:.,
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t (rr
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datr-
.)
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slices. *!i: :
d' Peel and quarter the onion.
W edge the tom atoes, D eseed * )'
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1
!'f'flflfx ulfzvt:t'
. .
bb?L'o
and cut the capsicum s into * it/,i?.p-t.?'
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.
*H . jrjklrt. .; y fy.jjjo
s
tom atoes and carrots and stir ZCL2 % X : t:t309J '->l '111l, t8 , .%1
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in the stock C over and sim m er
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M ethod: t.
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* w ash,dry and cutthe beefinto 'ln41 l W ( 224 (
Q)
1/i''x l
zi''x !,4z'(1.25 cm x 1.25 W IJ:t'1'
R ( 1l2 A))
Cm X 0 6cm )cubes.Preparethe 'II-'
P 4 * ( 112 Q )
m arinade
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t.4
n W l 3 1, 7
t
fhe beefto m ix w ell.Leave aside flût
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or 1 hour and stir in the oil to
m arinate for another 2 hours. jxrrtjttj-
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garnish. Serve with the satay * t' kl iâ il// o ti .ltg t ,jfj/ f jkszJ:zja
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Fish M arinade- j;
1'#t :
1 tsp lkhtsoy
W tsp sugar ;Yt1ê 1OV ( 280 '
.
Q)
1 tsp cornflour X 1 öl ''
a pinch of pepper X F2'l V
!4 tsp sesam e oil $,rill1 iï
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w hite x jg ) p.
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2 tbsp w ater llfC1l 1!i
1 tsp sesam e oi1 Z
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M ethod : jjtry'yj j j;r
'1(l/ll 177.1
* Clean,dryandslicethefishinto $7)1 )*f%
thin pieces. M ix the m arinade 2f$#
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hâ)'
thoroughly and im m ersethe fish
in the solution for 1 hour,turn- * 14-
ing every 15 m inutes. Y K 2 X VEJ
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it to coat evenly R em ove and
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7
k'
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dredge with the cornflour then x s: -
press lightly. -
* Bring theoilto boiland deep fry + .
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Ingredients: * Slowly bring the oilto justboil.
T estthe oilby putting in a sm all
k'
i lb (224 g)potatoes piece of onion. lf bubbles im -
3 cups salted w ater m ediately surround the piece of
6h
2oz (1
6 8# tun af
ard bolled eggs
is
h onion, then
deep frying
t
h eoi
l i
s ready f
or
. Slide in half of the
2 spring onions croquettes to deep fry for ag-
4 tbsp salad cream proxim ately 2 rninutes tlll
' 14 cup fl
.
., our golden brow n R epeat the pro- .
Seasoning- l/$1.1.:
!,4 tsp salt
2 tsp sugar X'V-l'l W ( 224 A )
1 tsp hotbroadbean paste 1 7113 t;;F
1 tsp sesam e oil 4 7 3.6 f;t ( 168 Q )
JSX 2 Jt
M /d(2 1:
ethod: jpp x 4 4 .
* Cl / 9 ,1 f;ç
ean and boilthe potatoes in Ik 1 J!k.
the salted w ater for about 15 ttkjtly.y tpr
x
m inutes or until soft. Rem ove t
rrtrll $1
and drain.
* Peelofftheskin ofthe potatoes X Qi-
i and place in a m ixing bow l. U211-l-X AS
M ash into a fluffy purée and '/V 2 X X
m ix thoroughly w ith the flaked VX' X 1X %'
tuna and seasoning D ice the
.
potato purée . -
. w ash and chop the spring ,p 'g ïya jy lliv x fia jkrtai Atx
?x o
onions.sprinkleoverthepotato fzlljzzska A re l5JJ 'ux 4i4:oxk
pttrée tlw n blend in the salad A riht zl cf: o
cream to nux w ell.place in the * S'I-X.fE.
FA A &EAJIY-EJkfI
iII
AJLJ.JS:I
refrigeratorarld chillfor 1hour. X'I XX X' 'JJCX W - XXXX ' $1i'l
* Siftthe flouron to a clean table 'F'
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jyx pjtos s ya
ackerel Stea in
T om ato Sauce
;
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Ingredien'
ts: 10 oz (280 g)tom atoes
3 cups boiling w ater
3 m ackerel steaks about 3 oz 1 slice ginger
(84 g)each lgarlic clove
1 onion,about2 oz (56 g) 3 tbsp oil
2 chillies (optional)
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Seasoning- t.
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1 tsp w ine
3 tbsp stock :C114( 110'
/)t ( 280 4:)
1 tbsp blackbean paste ià 4 X'l)-t q
2 tsp light soy X 2 7$
l tsp sugar ljli .rjl #1(
a lzltyftl f. .
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1 pi
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M ethod :
* j>.?tp-
* w ash and slice the fish fillets /k'-'
l-l i@A
into Iarge pieces of about ! .4 '' + $q.r?rri%-2%
(0.6cm )thick.lm m ersethefish -V I
JIX 1X Ql
in them txed m arinade and leave /1:1: 1X A$
to stand forlom inutes.Rem ove 17: ' l-' XQ
and drain .
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Fish M arinade- 1:
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.
1tbsp gingerjuice
1 tbsp light soy ftl
tri
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1!/i tsp sugar f-
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R (56A )
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Y)
1 tsp cornflour *; #li10 'î ( 280 4:) .
% :!/1'
seasoning -
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1 tsp w ine x a (0 g.t -
sp lightsoy Jt'i-f-ligy .
t.t
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I tsp chicken pow der '# J% l isll
2 tbsp tomato ketchup t7;
i1 i $Vï%
11
/i tbsp sugar ,
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zI'
.K i 4624
M ethod:
a- q ji-
* C lean and dry the m ackerel i; lTX. gki .
steaks 7yk-1 t,
-fk
* Prepar .e the m arinade i tt:jjj1 tg.g.t .
sauce n a kj.j.j)4ktt .
* Heata frying e
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and chillies tillpungent SEde in #?l2 (rl-A o N / W !)'
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Ingredients: jz
.
j.:.4.:
4 sm allpom frets, ,1:1 3.4 (110.201 ( 560 .
Q )
about20 oz (560 g) $/lrilt l#.
$
a few cups oi1for deep frying I-LX X-2 ill?ui
l
2 tbsp red tea leaves X fllf3 i
KJA
2 tbsp brow n sugar X t'lt
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$4 cup salad dressing * jê:p-
M it.1i71 i.%.:
f).)P
arinade- x x yy )jz.
g g.j
1 tbsp m inced ginger .
y..
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M ethod: * (
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Af tl6!:': 'lrptlksx
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f
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+ 77jtjrr
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1 tsp sesam e oiI 7J16 #f'
M ethod : 'pl!Qif''6-
Ff?t2 X ltt;
* G ut clean,skin and rem ove the X 4V X '
bones
, from the cuttle fi jryz jyj.a.
sh. ,l:
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Pour in the beaten eggs and
scram ble quickly over Iow heat.
D ish alld sprinkle w ith the
parsley.
* C lean and slice the tom atoes to
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1 tbsp red tea leaves
30 quails' cggs 2 tbsp brow n sugar
6 cups w ater
4 star anises Special Equipm ent-
1k1.tsp salt 1 sheet tin foil
2 tbsp dark soy 1 greased iron rack
lzi chicken cube
l tbsp sugar G arnishing-
sesam e oil for coating 1 cup shredded lettuce
!.4 cup shredded carrots
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Ingredients'
, 10 slices carrot
1 slice ginger
1l
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4 oz (42 g)Chinese dried 2 tbsp oil
m ushroom s
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5 oz (140 g)button m ushroom s kk tsp salt
5 oz (140 g)straw m ushroom s 2/3 tsp sugar
6 oz (168 g)cabbage or lettuce 1 tbsp oil
1 cup boiling w ater
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with the sesam eoi1and dish. jpepjtom l x
63
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Sand 'ches
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Ingredients'
. 1 spring onion
1 egg
10 oz (280 g) eggplants W tsp salt
2 cups salted w ater lzi cup cornflour
6 oz (168 g)shelled shrim ps 6 cupsoilfordeep frying
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a pinch ofpepper I(
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lm m erse in the salted water to * 94.214--
prevent from discolouring. 1 .1-1$Ff
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Ingredients: 1 garlic
2 tbsp oi1
1 lb (X kg)eggplants 1tbsp chopped spring onions
2 cups salted w ater
2 oz (56 g)m inced pork M arinade-
2 oz(56 g)capsicum s 1tsp lightsoy
l chilli(optional) % tsp sugar
2 oz (56 g)pears 1 tsp cornflour
1 slice ginger 3,4 tsp w ine
1 shallot l/i tbsp w ater
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1 tsp hot broadbean paste 83711 2 ' t
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l tsp lightsoy W Ii7 2 * (56V )
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* H eatthe w ok w ith the oil.Sauté
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1l.4 tsp cornflour seconds then discard. Sizzle the
1 tbsp w ater w ine, pour in the m ilk and
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M ethod: M ix the cornflour and w ater
evenly and stream into the
* W ash and trim the vegetables, boiling m ilk to thicken. Pour
use only 4 to 5 inches ofthe best over the vegetables and scatter
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for other dishes. hot.
* U sing a clean saucepan, bring
the water to boil with the oil, 11'Y2
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* Blanch the peas in the boiling the shrim ps and peas to m ix
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2 tsp sugar the sliced shallots till fragrant.
a pinch of pepper A dd the carrots cucum ber and
1 tsp sesam e oil celery w ith the salt to stir fry
quickly. Rem ove and leave for
M ethod: later use.
* H eat the w ok to bring the re-
* Blanch thenoodlesin theboiling m aining oiI to boil. Sauté the
w attr then drain. C oat the rest of the shallots.P our in the
noodles w ith 1 tbsp oil. noodles to toss for 30 seconds.
* B lanch thecarrotsw ith the sam e R eturn the cooked vegetables
liquid then cutinto 1X ''(3.5 cm ) and m eat into the wok to m ix
m atchstick pieces. Shred the evenly.Sizzlethe w ine and drop
cucum ber and celel'y into the in the m ixed seasoning. D ish
sam e size as the carrots. and serve.
* Shred the cooked ham ,chicken
and m ushroom s. Slice the l.tê.
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* Bring the second tbsp ofoilin a VIJX Y'2 Iv.O % '/V ( 200 Q )
heated w ok to boil Sauté half .
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76
jpepitol l l
j Ingredïents: tj'/r
:
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.
g:
6 oz (168 g)cooked chicken 9'
,'
h47'A 6.(1 ( 168 Q )
2 oz (56 g)onions i'flXf
.2.Q'(56Q )
4 oz (112 g)tom atoes '
# 7Xi4 'V ( 112 4'E)
4 cupshotcooked rice I)
A1-43.1.
t4 >r
3 tbsp oil i: 3 isll.,
pt
1t k.jittl ,
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sp shredded ginger
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1tsp sesam e oil *1iâ *
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* shred the chicken and leave VJI? o
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I M ethod: ta
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* lm m ersethe scallopsin one and X #l!lR (28Q )
a halfcupsofboiling water for IQ IX 4 'X'( 112 Q )
an hour.R em ove and tear into X 1V
strips K eep the scallop water
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ash and dicethepork into !.
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above m arinade in a bow land y4 zr
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. 6 oz (168 g)verm icelli
3 cups boiling w ater for soaking
2 oz (56 g)canned abalone 1cube chicken essence
3 oz (84 g)cooked shrim ps + 3 cupswater
a pinch of pepper a few lettuce Ieaves
2 oz (56 g)frozen squids 2 tbsp oil
1 tsp gingerjuice 1 slice ginger
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10 oz (280 g)red beans II.
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7 cups w ater 7JQ 7 I'
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12 oz (336 g)sugar kzkg' ;;
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lngredients: Filling-
5 oz (140 g)spring onions
Pastry- 2 tsp spicy salt
10 oz (280 g) flour l
zi tsp sugar
?.4 cup w arm w ater 2 tbsp sesam e oiI
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Ingredients: hole in the centre of the pie w ith
the tip of the knife to allow the
Pastry- air to escape.
8 oz (224 g)plain flour * Beat the egg and use it for
4 oz (112 g)chilled butter gla ing the top of the pastry.
1 to 2 tbsp iced w ater Bake in a preheated m oderate
l egg for brushing oven of380017(GasM ark 5)for
10 m inutes then reduce the heat
Filling- to 3(X)OF (Gas M ark 2) and
3 apples,about 1 lb (!4 kg) continueto bakefor 15m inutes.
1 oz (28 g)butter Rem ove and serve.
2 to 3 oz (56 to 84 g)sugar
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Ingredients: 8 Bring the other 4 cups of w ater
to boil in a z-quart saucepan.
Pastrp Slideintheslabsugarandyinger
10 oz (280 g)glutinousrice flour to sim m er for2 m inutest1llthe
8 oz (224 g)warm water sugar dissolves. Return the
glutinous balls into the syrup to
Filling- sim m er for 2 m inutes. Scoop
21
/1 oz (70 g)slab sugar into sm allbowlsand serve.
5 cups boiling w ater for blanching
1.
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Light Syrup- A
4 cupsw ater f;rl-jkïo 10.
2 ( 280 Q )
4 oz (112 g)slab iA 7J18 ' R ( 224 X )
or brow n sugar
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. 2 eggs
11/i cups evaporated m ilk
2 packetsm ango jelly powder 2 large m angoes
1ki cups boih'ng w ater a few cherries for decoration
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* Place the jelly powder into a * Peel artd dice the m angoes
decp m ixing bow l and pour in finely. A dd to the half set
theboilinjwaterto stiruntilthe mixtureand stirwellthen 511the
powderdlssolves.Leaveasideto jelly m oulds to about three-
' cool. quarters full. D ecorate w ith
* C lean and dry another m ïxfng sliced m angoes and cherries.
bow l, w hisk the eggs w ith an Ltave to set in the refrigerator
electric beatertillfluffy then stir arld serve cold.
in the m ilk to beat w ell.
* A dd thehalfsetjellyinto theegg
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Ingredients: t.
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12 oz (336 g)canned pineapple '
Y X 12%V ( 336 Q )
6 oz (168 g)sago A X 6'X ( 168 V )
3 cupsboiling w ater 71Q8 t;!k
8 cups cold w ater Y 8 * C 224 X )
8 oz (224 g)sugar aym y.ytu u yj
a few cherriesfor decoration K $1 . .
M ethod: zy .
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tap to wash away the starch. X QWXXPCX YXAC--XX
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4-quartsaucepan.A dd the sugar
to sim m er tilldissolved.Pour in
E thesago and continueto sim m er
for 5 m inutes.T urn off the heat
and stir in the pineapple to m ix
evenly. D ecorate w ith the
r cherries. Serve hot or cold in
sm all bow ls.
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C ' C ooke Te
l. To BA K E is to cook w ith dry heat,or to dry food with heat.
2. To BARBEQUE is to cook m eatover a charcoalor wood flre.
3. To BIN D is to add egg, liquid or m elted fat to a m ixture in order to hold it
together.
4. To BLA NCH isto im m ersethe food in boiling waterfora shorttim e (from 10
secondsto 5 m inutes) in order to tighten the texture setthe colour orgetrid of
any unpleasant sm ellof the food.
5. To BO IL is to cook the food in hot bubbling liquid.
6. Te B IIA ISE is to finish cooking in a tightly covered w ok or saucepan.
7. Te C R IM P is to slash the surface of a fish at intervals.
8. To D E EP FR Y is to cook food in a large am ount of hot boiling oi1in order to
m ake it crispy.
9. To D O U BLE -B O IL isto cook in a covered container.w hich isplaced in a covered
w ok half-filled w ith béiling w ater.
l0. To D IG IN is to rem ove excess liquid from the ingredients throug,h a strainer or
colander.
11. To D R ED G E is to sprinkle the ingredient w ith flour or sugar,etc.
12. To FR Y is to cook w ith a little hot oil.
13. To G U T is to rem ove the intestine and clean the inside of a fish.
14. To PA R BO IL is to Ieave the food in w arm oi1untilhalf-cooked.
l5. To PA R C H is to brow n food in a do rhot w ok or frying pan.
16. To PO A CH isto sim m erfood gently in a liquid which iskeptjustbelow boiling
point.
17. T o R EFR ESH is to rinse the ingredientw ith cold w ater after it is blanched.The
ingredient is then reheated before serving.
18. To R O A ST is to prepare the food by using high heat, w ith flam e or over the
charcoal.
19. To SAUTE isto stirthe ingredientsquickly in a wok orpan with a little hotoil.
over high heat.
20. To SC A LD is to plunge the ingredientinto boiling w ater quickly to m ake peeling
easier or to clean or loosen the hair on the ingredient.
21. To SH A LLO W FR Y is to cook the food in a little oiIuntilboth sides are brow n.
22. To S R is to cook the food or liquid slow ly over low heat.
23. To SM O K E is to place the food on a rack in a wok or oven filled with sm oke.
24. To ST EA M is to cook the food by putting it into a steam er placed in a w ok
half-filled w ith boiling w ater.Tim ingbeginsw henthew aterboils.H igh heatShould
be used so that there is enough steam to cook the food quickly.
25. To STEW is to cook the food w ith a Iittle liquid over low heat.
26. To ST m FR Y is to cook the food quickly in a little oi1over m edium heat.
27. To TO SS isto m ix theingredientsevenly by throwing them in a wok and jerking
the wok up and dow n.
*I'
he cooking oilused in //7/.: book can either be corn oil, vegetable oil, peanut oilor
sun tlow er oi
- l, unless otherwise stated.
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C PS C P T,IC NSL .
C H O P ST IC K S PU BL IC A T IO N S LTD .hasbeen established form any years
and specialises in high quality cookery books and cookery cards on C hinese
cuisine.T he authorofthe C H O P ST IC K S R E C IPE S series- M rs.C ecilia J.A u-
yeung - continues to research and develop new recipes for the com pilation of
m ore cookery books.
M rs.C ecilia J.A u-yeung graduated in D om estic Science from the H ong K ong
Grantham Teachers'Trainingfollegein 1956 and wasim m ediately appointed
by the H ong K ong E ducation D epartm ent to teach at the H ong K ong and
K ow loon R estaurant and T eahouse E m ployee's G uild School.Since then the
author has gained valuable know ledge of cooking from m any fam ous C hinese
chefs.ln 1971 M rs.A u-yeung em barked on a career editing recipes for several
established localm agazines and new spapers.ln the sam e yearshe also started the
C hopsticks C ooking C entre to provide the best facilities for learning C hinese
cooking.ltw as in 1975 thatthe publishing com pany w as established to publish
M rs.A u-yeung's recipes in E nglish and C hinese.H er husband M r.W ilson A u-
yeung developed a keen interest in photography in his youth and eventually
turned professionalin 1960.H e then undertook to take a1lthe photographs for
the cookery books.In 1984 M rs.A u-yeung com bined her extensive experience
as a cookery w riter w ith her husband's skills as a photographer to produce a
cookery book for H am lyn Publishing.
In 1985 M rs.A u-yeung began to w rite her new series of cookery books for
parents and children to learn C hinese cooking together.The first tw o books of
this series are FIR ST STE PS IN C H IN E SE C O O K IN G and M O R E STE PS IN
C H IN ESE C O O K IN G .
B esides publishing cookery books, C hopsticks Publications Ltd. has also
started to publish books on travelin C hina.
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96 jpepitoE l l
Published and D istributed by
ISBN 962-7018-42-2
Pholography by W ilson .4u-yeung
A u-yeung C hiu M ei
Edited by Caroline A u-yeung
D emkned by Lord LW/J Desizn and Production
Krups kitchen equipm entprovided by Cheong H ing Store L td.
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