ad PEI MEI'S foe cere sap edCee eee ae avon) 1 ora. 001 © HBR GH. . 006 © HBA GK 2 074 > PRADA. 154 © AGB. 234 o FORA. 302 Foreword. - 003 Contents of Eastern... ~- 005 Contents of Northern... -- 074 s of Western......... - 154 of Northern................-+ 234 is of Snack & Desserts....... 32. pgnese, CREOLE TPS ty ies efi na H Nag Ste HATH L MANOA pumas ETS Fey pgs REPATIRIDAIE gm « TRATES e ay FEE BCE «eye A) 3 tu PATFEEHLAEROSRN TRE ay panasieeaen—si ye: Obey an RESIS DRIN FL MI + TTL: eo CRE AIL « (LEE A EAEME LIBAN CMG ASI) BR ELEERS « USHA A » (RIA A RM Le OL SL» AR STUNUOITITREHE + AIL PEROR LCR * FSCS A noose AIR - eA CHS UAE + 9 TITRE ARE RACE AVR AMLCE CATER + SLT BER UAE + ta fe "See Rca, Lan TTR SOARING ERO LENT » ATEN « RSE SAINT AAS IEEE "Ae RA + KAEL OF» ae Aa SR « RE ARM P AR « elt + et EE RAEN - HATE DL ata AMMAN + TATA HGH, CERNE NRE ARELRAGIUL AE BARifishod in the Year 1965, 1 gy oft my two older Sisters, wy memory WS : it ny dee gu tov delivering BOOKS Evy jg ce cance ofthis books ee i a hee reat ater that F understood thy pas not ut S hit my recipe book with an English tanslation ory important key in our later ef" asa pecame tne most HPO! fon ty eto, whieh ese co the international StS. AC thay pinese food the is thins tha came (y yet ame carateristically emerged as the presage : i Mei Recipe Book becam 4 farexe asinand the Pei Mel Recipe Be me the req re and abo saent. Even ill OW eVEry thing ab yg aie its dep imprint on my heart. ny. my maker pes eaingstveard the publication og HY jug th thei Vauciad to pbs the recipe book wt forthe convenience of omaiing th class notes into a use collecton NEMS printed a special report on August 9th, 1971, "The m At hat tine, in an effort to deepen the American understand. rovernment sent cut valuable Chinese traditional arts for United Stores: Among the various topics, the Pei Mei so much 1 ‘he happis Thinty-some years have passed since these feelings had transpired. These years, ‘Taiwan's publishing environment has matured and keeps flourishing, with all kinds of colored recipe books on the shelf. However, none can compare with the deep ‘meaning the heavy, yellowed Pei Mei Recipe Book brought with is bith so long ago. Due to the popular among its readers, this famous and representative Chinese recipe book still receives many orders and iaquiries from abroad, However, due to the age ofthe pictures and as many as 400 pages of rich content, many evaluations of republication resulted in a decision of postponement fr the time and work i was expected to take to remake this recipe book. Finally, inthe beginning of this year 2004, also on the eve of this recipe book's turning forty yeurs ok my eldest sister Angela and I decided to remake and republish this meaningful Pet Mei Recipe Book to commemorate the passion and spirit with whieh my mother fas dedicated bet life in the popularization of the Chinese culinary art. With my 73 year-old mother and eldest siste ¢ recipes and reinventing the more modem season- effort in ing and ingredients, the shooting of new pictures, the reorganization of content, and the help of Mother's & Chan, working for many months, finale ly the Pei Mei Recipe Book is made possible to re-bit the market in its brand new looks, continuing its role in the furtherance of knowledge and fine taste of Chinese cooking. With this republished recipe book, I dedicate my deepest love and reverence 10 my mother. | wish that when she hols this "new* book in her hands, she will have the same excited and content smile on her face so many years ago. I also sincerely hhope that this Pei Mei Recipe Book will continue to impart Mother's gourmet cook= ing tradition onto the future 40 years Michael ChengCONTENTS GC & | PIESIE Wined Chicken. 07 2 SL ELEE Paper wrapped Chicken ASA Seid Chicken HEE stewed Chicken with Piveapple Sauce BLUEKFREHY Deep Fried Chien with towed Duck with Brown $A Braised Pork Shank Rit Sweet and Sour Sparerib..028 ‘ENHITIAN Mot Pork with Brown Sauce. 081 8 Mold Tri-coloe Soup... 094 | Deep Fried Fish Suchow Sole... 087 RE wes ake Fish 040 ELIE Sweet ond Soue Boneless Fish os [RVR ah mos with Sweet & Sour Sane...46| ER Deep Fried Shrimp Balls. 042 ‘SIE Pomme with Tomato sane 159 ® Green Caliage with Crab 25 Assorted Dish with Brown Sac. 058 LAINE Quaid Begs in Brown Sate. 61 AUGHETR Cabbage with Cream Sauce. 05 1) {SRSA Saur'e Mixed Vegetables. 067 2 $F EUREAYAR seallops with Turnip Balls...70mR SLADE WEL Kae Q@ * SPARS SPOR LR ey (91 aE) gine fete (OR i nwaor japnse 2 emit FREI) qigarses ReOk) HOBBES» PITRE 5, meen 2 aE wae RARE BAKERRLRIED | BAA, (4m 20 AREABOATAH)« QHORRZARH ELNWEM » BLAMES og ASL BRP ANGE URAEBT ARES ° 4 BRMONETAAWTE (BAB R + DRRREA) RMLeES EMMA RAT) BLEs. AD SKERMS 12 MELE > (MASI 6 STTICEER EF OnDIBAEh «REARS LTS)» 5 RARE ARs BART MREARBSMTRA © ERB) ‘Wined Chicken, Sel __Note 1. You may boil the with 6~7 € instead of steam use the soup stock 2.The wine brine saved is adv the chicken any the Mavor of wine might theewi ss 1/2 chicken (about 1kg) ——— 17. salt, 2C. wine (Chinese Shao-Shing wine: ‘or Japanese wine), 3C. cold chicken stock, 1126. fish sauce Procodtress $ ‘1. Clean and pat dry the chicken. F salt. Letitstand for about 2 2. Put chicken in a bowl, steam it 0 about 20 minutes. (3. Remove chicken from bo94444 Volume 1 009 010 Volume I & ll wld) #9000 A» Pha Reg (HRRERE 1 52) #9900 1A eek: Re 121% HORI (10 299.8 pred a2 AE wane 14 xe we RE BIKE aaa 1/4 FR $BmUK 9x5 BAZABH (3 12 4) #2 ARBRE) IR 15 18 2ERREXBMDOAR BH tDe 6 = mR 5 BAS (BIRESAB) eM A) e g A EEREOPARBLOTMM » LER ! Bah MeL — HE - REMI Be | Z RAAARE BECEDE NE ¥ SHARZNGM BRO REMBTLA a9 : P MSPEREE N22 EERE oR, ML BAR Mar (a8 i) $444 Volume | 011 Paper Wrapped Chicken i ie Mgredients: 200g. chicken breast (or 1 chicken leg), 1 piece ham, 2 black mushrooms, 12 parsley leaves, 12 pieces cellophane paper (10%10 cm), 27. sesame cil Seasonings: 27. soy sauce, 1/4 t, salt, 1/2. sugar, 1T. wine, 1/41. black pepper Note Procedures: You may cut chicken with th skin, and way with skin side down, 1. Cut the chicken into 3x em slicas, marinate with ings for about 1 2. Soak mushrooms with water, then remove the stems. Cut each piece into 6 small trangular pieces. 8. Slice the ham into 12 small pieces, the same size as mushrooms, 4, Brush some sesame oil on cellophane paper, arrange one piece of parsley leaf, one piece of ‘mushroom and one piece of ham on the paper, than place one piece of chicken on the top, fold and pack itinto rectangular package. 5. Heat 4 cups of oil to 160°C to deep-fry the chicken packages for about 2 minutes, drain and place on @ plate, serve.EP cz3900 258) BIR 40 5 RSS (SURE fa), jarsner igi (gin jens jim sR COKPR DAR HAE OR 1S 20 HAAR» SAA TEIRTE NB TN anne aXSQPLEHe (LAOAUERASEE - EDH). 2 RABAOMA MICK » ASEAN MA 2 ees BB RNIR T~8 9 BA 2 EG eg 26: RASA ME BRR | R20 ABEL, SAAB AMART VAR + Ae » Bei PRAT + HAT + HE? THEA eee DLR IKE » ie 1 18/05) ASRBBEAR TERY NTE Seb eae BSA HA Eee 2 « ‘Jellied Chicken i / Ue yedionts: = 300g. chicken breast, 40g. ham, 2~3 parsley , leaves, 1/602. Agar-agar (or 1 envelope of unflax vored gelatin), 1 stalk green onion, 2 slices ginger ‘Seasonings: c 1t salt, 1T. wine, a little of chicken powder Procedures: e 41. Boll the chicken with green onion and ginger fo about 20 minutes. Remove the chicken and cools, then remove all the bones and skin. Cut int é oe 3X5 cm pieces. 2, Soak the agar-agar for about 10 mi ‘um off the heat when the soup cups. Pour the soup to a bowl, add salt, and wine. Steam for 201 3. Cut the ham into small leafpp mennise2 3° BT 29 98 (SURLY 4 5, carina ots BRINE pas ae 128 fox 12 iF Ren 1A wae 4 RE jiest | EAs READ OLFMRONT NRE HZ ORE SB RRS AE + BOATS ( ae BH) DAMM Z IAT NEMRAE RE» PERE ha 2H 2ARMMEPTET VESMEW HAG am: HR BMANGA 1 2H MRTAIRK THAR RAAAMAMAOLIMGEE + Bit BHT Le SER BARAT + BARRE 1~2 THB 2 5A a AAADBRERMTARZ AAR BAR HE at toeREMAT 4 Volume 1 017 a ‘Stewed Chicken with Pineapple Sauce fe 1/2 chicken or 2 chicken legs, 2/3C. diced pineapple, diced onion, 1/2C. pineapple juice, a litte of parsley | Seasonings: 5ST. soy si 1T wine, 2 1/2C. cold water, 17. corr paste, 1/4t, sesame ol, 3C. oll for deap-fying Puce 41. Clean the chicken. Soak with soy sauce and minutes. Deep try chicken with hot oil until brown, 2. Remove the chicken and drain off ‘only 27. oil to stir fry th and pineapple juicenm: Ne ( Sn a, ms + | SSPE «Ye DSRS PR B+ mM Maat ast) 3H «7: / 444 Volume | 019 ‘300g. chicken breast, 1209. walnuts ‘or cashaw nuts, AC. oil, 1%. brown peppercom salt ——-_ 1 egg white, 1/27. wine, 1/2 salt, 27. comstarch |g voi | xee2nk You may use oF almond si 4 SAARI” BORDA sx5 ADZA Be Stiown OL ee ust in Ck 2 ncRNA LIDAR & aaee CREAR ARSMAT MABRECANZ ac Shae oe poiviirabten (4) 1 248) < EDR TE he corn in a diy frying pan over SIR tow heat for about 1 minute eeceee add salt, stir for a litthe while, and let it cool. Grind it sift with a very fine sieve, {mix brown pepper commany M1 mE we MOIS MD RMR ®@ NRE Nene ss ane r gon READ» RRR AOS» Bg —gpign EREAEE » BERENS pane RISE VAKHE REPOS RAH Oey we mB apemcemeAee BMER HAR ag, BaEARK RRAEBTAA BE 4 ART RRL K + WRN 1 NS + ROMA BR fe Hama) 1 12S SBIR F 29 ELE SHRRe (AUTOR QBFLR TR) BALE er ye ee ‘Stewed Duck with Brown Sauce , -_ Note 1. You may stir fry some table a ee around duck P make it as and appeti ol 1/2 duck or chicken, 4 stalks green onion, 3 slices ginger. 1 star anise, 4C. oil, parsley ‘Seasonings: 5ST. soy sauce, 2T. wine, 2T. rock sugar, 1/2t. salt, 5C. water, 1/2t. sesame oil Procedures: 41, Clean duck, rub and soak with soy sauce 1/2 hour, reserve the soy sauce. 2. Deep fry the duck with hot oil until duck and drain off the oil 5. Add remaining soy sauce to a Wok, onions, ginger, star anise, wine, and water , bring to a boil, put the duck b 4. Cover with a lid and stew for about i eae on ee sauce, mix and pour over duck.AG a ae aT By ge a eee aS (BORE) A SER Be (ARN BROR: HALMEITENOR pe i #E RERE 2~3 BE * 2a 2EREMMA BABW BAB 12290 wy as pemee—T RHEMAGUK 9 HF Ave Re SEMI BRANT 1 BE Nee ze (essemnbisnia) : BARE IB THEM PEA MILES g ASA HUTA OCR aG £): of ‘Braised Pork Shank Ingredients: 1 small pork shank, 2 strings ‘Seasonings: 21. sweet soy bean paste, ST. soy sauce, 1T. wine, 17. rock sugar, 1 star anise, 1 piece cinnamon’ Procedures: “1. Rinse and wipe dry the pork st ‘onion pies, rll the pork up cons Oe Seren and eat Brush sweet soy bean paste for about 2~3 hour 2. Boil soy ind of pva (HDR) HE a a te x . Sweet and Sour Spareribs , yesh 600 [ges a es 00 at oprebe, 3 aie Se eee (shredded), 40. oi or deap frying) eT 3 AE easonings: fan RE 4. soy sauce, 1/27. wine, 47. sugar Deas ST. brown vinegar, 21. comstarch, jee 14 RE ST. water, 1/4t. sesame oil Note ee GD E 8: } 2 S MARMLH 25 DARLING SHREARA mg Pee ee nana Cut the spareribs into 2.5 cm pieces, marinate Ze gmety BFE arses with soy sauce and wine for 30 minutes. Es 2 RBB EIR BARIAT + ch LA ED 2 9 a traditional Shanghai Reserve say sauce in bow E armas style Deep ry the spareribs with hot oll for about 2 Te rcae axARIERRE 10~15 bage minutes over medium heat, move and reheat Z 4 . the oil, deep-fry once more unt the sibs tum : LeaEsMRZEEA WARKEREOEH ane brown (boul 105 ea reribs, f = i. ae Add all other seasonings and shredded green . BRERE AEA OTRRE WAKE RER: ay onion with remaining soy sauce in a bow Heat 1T. oil to stir fry the seasoning sauce, MES THER (RIE bring to a boil and then add spareribs in, mixx well and serve.na Oe (SEE HIM, Tyo TT AEA 6 se REE +a 1/4 sein 174 eR Tiga Xt i gixt jxenex2 w2EKB-AR’ 8 6~7 DBR. eg (RAEI) FLAN Cae vit « saweinnrnk) BAREUMALE wey poanre (9200 SAMBLE—F Lag Pp teva BLT CRMEE) £1 90 5 sh BREE THEAOILICR » PSEAERRISLL « ee ee ee ae BoA ER BA AORBAZER HOR AR A Yak eNaDLE | EAL « ARMY: RBRALAT BOR ARRPER ome BRAT APSE PEROPSISIOTERR CD «Im po a 5 ELAIai PR MRE» bib ‘Mold Pork with Brown Sauce , upeentie ‘5009. pork (bacon par}, 3009. green vegetable (spinach or green cabbage), 4 green onion (1" long), 2 slices ginger, 1 star anise ‘Seasonings: ST. soy sauce, 21. sugar, 17; wine, 1/4. salt 2 comstarch paste, 1/4t, sesame oll Procedure: 4. Choose a piece of pork about 6~7 em water for about 30 minutes. 2. Remove pork, lett cools a litle, and then soy sauce until it Becomes brown. Save. Deep fry the park in very ht ail for about 2 skin is very brown. Remove and soak in the skin side down) for about 1/2 hou become wrinkled and sot 3. Cut the soaked pork inte large thin sli slices in a bowl, Add sugar, wine, star anise and soy sauce, steam lease 1 1/2 hours until meat is tenck 4, Pour the broth (from the steamed F Bring to a boil, thicken i with drops of sesame ol. Tum the ing plate, pour the sauce over the m 5. Stir fry some green vegstabl Arrange it with the pork, serve: =11/4 ea jon mez) OFF mene maki: APATLAM BA se Mean aR 20 ABER RITES « aay B(Her) aA e warm maneriemeniatt CEATEDRLIE) «bars Pee ues (#5 10 SB)» DEAD : 4 ae eimibtat 2 MEAL» DALABEA « be ERE RELRERR (EMOTE) Bye SH AMERERAR MEIC» BRAM SEM V4 REC BEA VOIR bRIEH 20 548. SHEPLHEERME—AABRA HAAR 2H HAR RITA « RR + ‘Mold Tri-color Soup, Ingredients: The three ingredients should be very color- ful, choose any thine your lke, 2409. chicken breast (or lean pork), 120g. ham (or Canadian bacon), 2 eggs, 2 pieces bamboo shoot, 1 dried shitake mushroom, 2 stalks green onion, 2 slices ginger ‘Seasonings: 11/41. salt, 6C. soup stock Procedures: 4. Boil the chicken with & cups of boi onion and ginger in water) for about 20 n the chicken, lt it cools. Save the soup st. forlater use. 2. Tear or cut the chicken meat into shreds. thin strips. 3. Trim and boll the bamboo shoots for ab Temove and shred it. Soak mushroom in the steam. , 4 Beat the eggs to make two thin pancal 5. In a soup bowl, place the must center. Arrange the shredded tively in the bottom of the bowl. Si ‘boo shoots, sprinkle 1/4t. salt and 1 for 20 minutes. eS 6. Turn the bow! Hmean aon yggye 4 AE BARE 2K 2 RE fa fi [pmo kE AAR TKI ae fea me [ams RE SEATTD ABATE yg rainy s~8 HF ° er anaes 20 AREA (EE FRED 2~3 2 igi £6) " ee a ee eee APA IRAR DD 2~9 BURT BAI 9 oie ee BEA” SSS URIS MAAR tem AU ABH ‘Deep Fried Fish Suzhou Style , ‘Ingredients: 6009 fish meat (any white meat sh), 3 stalks teen onion, slices ginger, 4C. a C1) $F. soy sauce, 17 wina, 7. water (2) 8T. soy sauce, 47. sugar, 16. baling water ‘ve spice powder, a ite of sesame ol Note Procedures pee 1, Sie the sh meat nolarge aces, about 2. Crush green onion and ginger, mi with se ings (1). Masinate the fish slices for ab minutes. ji 9, Add soy sauce and sugar to boling boil again, mix sesame oll and five spi 4. Heat the oil to very hot, fry the {about 3 minutes). Ramove the f ‘brown sauce immediately, soak for utes. You may deep fry those fishins (19500288) Pee a wise 2h 2 jase? sy Pasa ee 600g, fish (carp of any kind of fresh water fish), io At + z nin, 2 alk rice ropa Ait HS 1126. shredded ginger, 2 | ae 2 sles ginger 9 (AEB) SARE ‘Seasonings: ca AT. wine, 2 1/26. soup stock, 27. soy sauce, SST. sugar, 4T. brown vinegar, 1/2. salt, ST, lotus root starch or comstareh, egnneesi EET ORL AR HS fp esarneh 4 HK (ABS «HH pak BERRY Ge BREA + TRIER whut pmmnmemke—F RE: teeters | is 2 ASIA RIES *FEROOATES 1 10 oy ARNARZA)’ BOA ARES SE MREMKEM LAE (AB) TH Bare BERLDNERL RLS: 2. Put the fish in boiling water with singer, cook for about 2 minutes@ i fg RE j sere GD aise per tg 4 RE! AEN ABE AK Oy iy = va ew rexti 1 AE BAAR Akg, pins kit WO AR ROB 2 FR + B19 jeoman 28H REET RERASSTANE AR DEPRES oy SRAR RT RESA AALREY=ERT app, Seis 2H—D OOM TRIE T B ae - 2 ReeR AED ADIT 5 BAAR» RBI Tyg SHERMER TAMER + BAKER gpg a) i RBIS APTA Hiei GRACE LIM » HEAP AEMRZ — ig 4 EBPOE 2 AEAVELOT BMALET gay R gE, WSR A BANG LANA ay ise, (4 Volume | 049 ee |e Rain gon) fk 7 aa, ‘Sweet and Sour ingredients: 1 whole fish (about 700-6009.) 2 shitake mushrooms, 1/26. iced onion, 1/2C. diced tomato, 2T. green peas, 6C. ol Seasonings: Flour batter : egg, 4T: flour, 47. comstarch, 6~8T. water Seasonings : (1) 1/2t. salt, 1T. wine (2) 1/2T. soy sauce, 17. wine, 4 T. sugar, 47. vinegar, aT. ketchup, 6T. water, 2. omnstarch, 1/t. salt, 1/2, sesame ofl Procedures: ‘Cut off the fish's head. Spit the fish lengthwise to get two Pieces of fish meat, remove the bones. Cut three deep slashes lengthwise on the meat side and slash the same: way crosswise 1/2” apart. Marinate the fish with salt and. wine for 10 minutes. 2, Soften the mushroom with warm water. Cut into cubes. ‘8, Heat the oil. Coat the fish head and meat with the mixed flour batter. Fry them until golden brown, about 2 minutes, remove, Reheat the oil, deep fry over high heat until crispy, drain. Arrange on a large platter. 4, Heat 2T. oil, stir fry onion, mushroom, tomato and peas. ‘Add seasonings (2), bring to a boil. Pour the sauce over the fish and serve.ages BKERIE SABE + een ee AE | pee FET ORE » ALPRINT 2 ke I ep ya Rit VOR yee , Migr) a 1° VOAE SURED Tay wpe) MAKE AA AR HTL cp My 82! HKAAH NORE SE ay 1/4 REE ’ smears 4X8 DALMM SEATEATIAT pam 0 RBEE” pemaz AR RCCL MORRIS ara a A BiB 2~SH DEMIR © NRPS» RIES LAD» STADIA NAN 2 trey (81 PAE) ROAR BEF + BIBI 10~45 ye BBL BEA ABA AEAVEXET WKAMTRES team BH BAIR AIGA » ORIBTENS RE» a neee s ‘Fish Rolls with Sweet Sour Sauce Fi b aredlentey ‘4509. fish filet, ST. shitake mushroom shreds (soaked, ‘steamed and shredded), 3T. shredded ham, 1T. shredded green onion, 17. shredded ginger, 2T. diced red pepper, ST. diced onion, 2T. green peas, SC. oll for deep frying Flour batter: 1 egg, 1/26. flour, 11. baking powder, 1/4C. cold water Seasonings: 1) 1/8t. salt, 1/2T. wine 2) ST. sugar, 4T. vinegar, 3T. ketchup, 4T. water, 1/3t. salt, 1t. comstarch, 1/4t. sesame oil Procedures: 4. Cut fish crosswise into 4x8 cm pieces, marinate seasonings (1) for about 10 minutes. 2. Sprinkle a little bit of cornstarch on fish, place a pieces of shredded ingredients on the fish and roll it ‘3, Coat fish rolls with mixed flour batter and deep fry | brown (about 1 1/2 minutes), remove fish rolls , and deep fry it once until crispy, remove fish rolls. 4, Heat only 1T. oil to stir fry diced onion, red peas and seasonings (2), stir until sticky, Add | mix quickly and serve immediately.é€ 5 z = & s a mame, Volume 1 049 se vpn 100 BERD Fa ee ee HIME 2 RL h |pexate sre gonsk RENE» TIME ATC + Beye ec 2 Tg nmae2ee SAAR * BB, 4 8B wet i 2 Ase + EAA» IGE 3 AEB 5 a it qeemmmAmeemst ARMAS 3 ORIGAMI esemniinite 4 BzSTINADABRERY BMAKS I HRED Gg BAAME 8~9 DH OK AFM Baer: FERRE (RAB) WP UBE (HE EaeA Is) BAIR > BEAM + EOF UctBHe 6 ohana RRROSUSE RAT OMEE rey RBA LE TTT Lb ‘Deep Fried Shrimp Balls, | i ____Note The shrimp mixtur may be kept in refri for | day } frying, 450g. shrimp (shelled), 100g. pork fat (minced), 2 stalks green onion, 5 slices ginger, 3T. water, SC. oil, 2t. brown peppercom salt 1/21. salt, 1T. wine, 27. egg white, 27. comstarch Procedures: 1. Rinse and drain the shrimp to very dry, chop the shrimp and pork fat to very fine, Place in a bowl. 2. Crush green onion and ginger, soak with ST. water for about 10 minutes. . 3. Mix shrimp with salt and wine, add juice from #2, one tablespoon at atime, mix well after each addition, 4. Add beaten egg white to shrimp mixture. Add corm starch and mix well. -< 5. Heat oil in a frying pan. Wet left hand, place ‘mixture in left palm to make shrimp ball, remove with a wet spoon. Separate the balls when they up and become crispy and golden. Keep the 240°C and fry them for about 3 minutes. 6. Remove shrimp balls to a platter, serve: ‘with brown peppercomn salt. a052 Volume 1 ee«sue | Prawns with Tomato Sauce, a _—— _ Ingredients: pik I bleces fresh prawn, gx 5 ; ‘V2 onion 2a ez 2. green onion chopped — ES. yk) 117248 4T. ginger, chopped ak wig (TR) 1% Seesonings: ‘sa TT. wine, 124. salt, 2, sugar, 1 1/2C. soup stock | kate 2 REE (or water), 2T. fermented sweat rice, 47. keichup, 2. comsarch paste, sonst SER» Procedures: 2 emgmiss 5 2ALAVER BARS 4. Trim the prawns, do not peet it, 5 wa GIAN 9 ARR + ACF SABIAIR (198 Lane quai h): HeRORETE one 4 amgee i ‘3, Heat ST. oll toy both sides oft #195M: SHHORS Bl 4, Sprinkle wine and ad salt, 558 2 Ai HIRE BROS ARAM P SSHERTAY AOLA + HORE SMA He 49a CIARA TABL 44 Volume 1 053| Ketek 1 AR al {RRR EKS 1AM AK) BHR 2 xen MEK HEMT ABA 1 98 ae en 2H 2 ARAM RH TRRRMRRS » Bice iae HTM AZ em rR A SBRMRBDE MEA WATTS Ea ae WD RERTRD LED « ‘Green Cabbage Chinese cabts cucumber stead of prefer. Note with Crab Sauce, {ngredionts: 2C. cooked crab meat, 1/3C. cooked crab roe, 15 pieces small green cabbage, 2T. egg white, 17. chopped ginger, 1. chopped green onion ‘Seasonings: 1t- salt, 1T wine, 1. comstarch paste, 3C. soup stock Procedures: "1. Boil cabbage in boiling v over high heat, remove cabbage and stock, season with salt, cook for 1 min remove and arrange on a plate. 2, Heat 2T. oil to stir fry green onion and. fa few seconds, add the crab meat splash beaten egg white carefully. blended, pour this crab sauce on cabbage, serve hot.058 44 Volume | 057Dna. 2H 12005 - BE 45005, Being 2n5 8-81 = B12 Hy james igus OM REE KI AR et - SN api a KR BT FEL SB ag RRL WH 1/2 FRE ia (a) 1x KEK ease: BASH 1 REALHLK C1 ae eeamnetioe 95) RR hig SMR GIANT’ MARIO (1) 35) Herat ge wane MEME AREA SEARABARIEAD DHURABH (B82 zB) (SER OEE DUDE BATA Sryy ed 5 5S2K (APMBMDS) H 10 958 eRe 2 AEA —T HPI 2 Be BOZETEE- BSR KEANE HARE FEAMER 1 Bi HAS HE BR ATA BKB BAZ HIE BRED FLT BER Tea OH Box REI HE 2% BBD 2 Ragen LAK» HiScHt ‘Assorted Dish with Brown Sauce r 1809. cooked chicken meat , 120g. minced pork, 450g, sea ‘cucumber, 100g. ham, 5 black mushrooms, 1 bamboo Shoot, 12 snow pea pods, 1/2 squid (soaked), 2 eqs Seasonings: (1) 18. Soy sauce, 2t. comstarch, 1. water, salt & pepper (2) 17. wine, 47. soy sauce, 1/3t. salt, 2C. soup stock, 17. comstarch paste, 1/2t. sesame oll Note Procedures: A variation of the 7, Beat 1 egg, add 1/6. salt, 1/2t. cornstarch, and (mix water and comstarch first), mix well. Make it large thin pancake. 2. Mix seasonings (1) with minced por, mix wall. layer of meat mixture on the pancake, roll it into: steam for about 10 minutes or until done. 3. Slice ham, chicken, and squid into different shape. 4, Slice cooked bamboo shoot. Soak died mush warm water until soft, remove the stem and: ‘5. Boil the sea cucumber with some extra gr and wine for about 10 minutes, Slice it into i then stir fry it with 2T, oll, add 2T. soy sauce, ¢ 11/2 minute. Drain and discard the juice. optional 6, Heat 2T. oll. to str fry the chicken meat, mushrooms and pea pods, add soup stock, 2 ‘and salt, cook for 1 minute. Thicken with coms sprinkle sesame oil. Arrange the sliced meat rfp BE RNR) 122, ee en ZAR AEH ge 128° geen itt gat gare jm 14 RE 4 RIRORBARE ( = SmRERE BIKER WA 2 RE» REE 25m (RARMLEE)* ARM» 22 Bina, Bore HF SRAUE ANAC HED 4am AERORIR ATO OE 1 Gay Re aS S SHEER BPRRLAS ORK BER BE Mwees MIE TRO Lie Quail Eggs in Brown Sauce ji ‘ngredionte: 12 quail ogg, 12 straw mushooms, 12 small een cabbage. 27 comstarch paste ‘Seasonings: 27. soy sauce, 1t. sugar, 1/4t. salt, 1/2C. soup stock, 1/4t. sesame cil Procedures: 1 Rinse the quail eggs, drain and pat dry, marinate with soy sauce for about 2 minutes, tum the eggs over frequently. Coat with flour, deep fry the eggs: Until lght brown, 2. Cook the green cabbage in boiling water. Plunge into cold water immediately and then squeeze it ary. 3. Mix the remaining soy sauce with other seasonings to make a seasoning sauce. 4, Heat 17, cil to stir fry the green cabbage, add the ‘seasoning sauce, cook for about 1 minute. Remove toa plate. 5. Add mushrooms to the wok, cook for about 1/2 minute. Thicken with comstarch paste, then turn off the heat. Add quail eggs, mix and remove all tothe plate. Serve.{REREAD CARRE» MARIA 2 2imey Be (RFTDAA—")° a ewMeryAt 2 KENZIE BERRIEN ay MMAR SMART LAKHS awe may 42 REMI» PAAR» WBNS amp E BNAMENT 1 ARR 1 AR ey SAAD) 10 FLOR UAMAZA LTB a Ae PARI PSA) + SEH — AEROS ARLE apy A BEREDMPHIBAMID REIRIEL + ara Bi 2iaMe Le MT KAA] ‘Cabbage with Cream Sauce, Ingredients: 600g. chinese cabbage, 1C. soup stock, JT. cream, 17. chopped ham, a 11 sugar tt salt 1T. comstareh paste —_— ___Note For this dish, we may ad 1/3 cup of shrimp or seal Lops in the sauce, Trim and rinse the cabbage, cut into 6 em long, then slice into 2 cm wide strips. Heat 27. oll to stir fry the cabbage over high heat for about 3 minutes until the cabbage is soft, sea ‘son with salt and sugar. Drain . Heat 1T. oil in a sauce pan, add soup stock and: salt, thicken with cornstarch paste. Add cream, stir well. Remove half portion of the cream sauce , add cabbage to the sauce pan, mix thoroughly. 9 4. Remove the cabbage to a plate, then pour the — reserved sauce on top, decorate with ham. Serve,«eer 11M » ABER 172 4, Ba 7~O MUR 10~15 95 #913 FF ‘Saut’e mixed Vegetables n ‘ngredionts: 1 potato, 1 tumip (about 300g), 1/2 carot, 10 mush fooms, 7~@ straw mushrooms, 10~15 ginkgo nuts, 1/2 broceail, 1/30. macaroni or penne Seeeoninass 2C. soup stock, 1t. salt, 1/2t. sugar , 17. comstarch | Paste, 1/4, sesame oil Note eB To make a richer sauce SAGEM ABEAVK AIA » P20 LER add 37. cream to sauce dpaeania: SBR URDU atlas SSRN BORHADKER 7 OR suig PR-F ER Ce peg ae RET CRANNAT HINT,» a ; ; Bi 5 2ae MRABEEY (15i801 > aR ef BRB OR Z* Fae 1 067TE Fe eeeME RIAII HA 2/3 HRAPRIN 20~30 yep a AMER ORBITAL TRI + mm « 2BABMRDRRS HKPHE 10 0808 > Aan BER: MOE IDR BIC MEK ( OL ne . H) SBA 1 PARPRRERB ALAMEDA BY, . Si 1 ARAMA T MA BGT AT iaeR + aay BOFABEY APABRT ALARA 1 MRR. Hy FRRR BH 1AM DRAMA ‘Scallops with Turnip Balls , —s ‘309. dried scallops, 900g. tumips, 250g, carrot, } 2C. soup stock “I 1 slice ginger, 1/2. salt, 1 wine, 1T. com is starch paste ___Note Instead of turnip, winter melon may be used.PUT ees Steak; Chinese REUIE Steamed Chicken with Green Onioe Pepper ite BEEING crispy Chicken. ore HTT Fisk wish Tomast Sanco. IEP 1-H Jina Chicken 051 “ESR Sur red ohn HECHT Diced Chicken win ERS cme i ere Walnuts, SEDATE, Lobster with Green Onion & SELASE corn Soup wth Minced a Chicken 00H Shar’ in Pomge 120 JARDIN stewed Duck wih SiN Abatome with Oyster Vegetales, Sance ‘ERGGAE Minced Pigeon. BRSE“EME Fried Oyster, Chinese TRI Stewed Pork Rolls... 096 i SLIT staf teen Curd. AJIGPY Sweet and Sour Pork... 099 . JOSERPEE Fu Rone Bee. 0 HOI TAYE Port coin wih Orange Sauce. 102 SEAHERE Chop Suey... 44 HANS COSA Cantonese Roasted ‘ith HASERE Cabbage Rolls with Cream Pork. 105 Sauce. I Beef with Oyster Sauce... 108 {PSRASILE Assorted Meat Soup in Winter Melon... 150 ————————————————genet Steamed Chicken BD og. 822 9) with Green Onion ia 12 #F MME 178 HF 2 chicken legs, 2 stalk graen onion, 3 slices ginger, V2C. shredded green onion, 1/3C. shredded young ginger ike ‘’ wink Fini mas 3 1 salt T. wine, oi o Pad mNBRI9e) ° AZ WEAR ay Crush green onion and ginger, mix with wine and sat. Soak shredsed green pare msi By ‘onion and ginger in iced water, drain it before use it fe wennane ARE Rinse and rub the chickan with green onion mixture, marinate for about 1/2 (soma) ‘2 ad eee pemehe RR MZBAHIS TEE OE NLL (2 yy hour, but do net over 2 hours. a me Steam the chicken and the marinade together over high heat for 10~12 mine eummnscn 10~12 BRET RHO IO utes. Turn off heat and remove the chicken after 10 minutes 3 soppctns ae BNa0 RS» WASAY SIE AB Cut the chicken into pieces, arrange on a platter. Sprinkle the shredded green SBEEEELETA ee, Se ‘onion and ginger, pour over green onion ontop. SmTMERREA: HaeaETAs BAK ASMA Dishes Pour the heated oil over green onion. Pour the oil back to wok and reheat It RACER ‘again, pour over green anion to make the tragrant come out. Serve. ‘ : z 1. You»: sickon the juice (which come from steamed chicken), andl pour itover chicken 1 a i make’ bicken more tasty 2. You the chicken in salty chicken soup, then follow the procedure (4) and (3). 076ge BE as ya eA mea OP TERE TRE BT ie ey tHexkt pat (291569) 10 ea Popes (ot) 2 ARE FE 2 ARE Di xy AREER SMeAS #HABS M1 ug. ens Tae (RB MITES) EBS Em Stine gga EE » PiteMCIRRNNRE (#96 AEE ) « eine MEER TEE + mea + RAT ART in teES | + BB 15 PSB sg Bmmmeea 15 APAZEIR RAIAATE RI +H Lo CELE = A -sHey Crispy Chicken % 1 whole chicken (about 1.5K) 412 lemon, 1t. brown peppercom salt (1) 2 stalks green enjon, 2 slices ginger, 1t. brown pep- ercom, 1 1/2t. salt, 2T. wine, 6C. ail (for deep fry) (2) 2T. syrup or honey, 27. vinegar, 1C. boiling water Mix seasoning (1) in 2 big bowl, marinate the chieken for about 1 hour. ‘Mix seasoning (2) in a wok, pour it all ever the chicken for many times. Tle a string over the neck, hang it up in a drafty place to wind dry for about 6 hours. Deep fry the chicken over low heat. Baste the chicken with oll constanty $0 that it will be evenly brown, usually it will take about 15 minutes. Remove chicken and drain off the oil. Cut into pieces about 1.5 em wide. Arrange on a platter. Serve with peppercoin salt and lemon slices. This is a ll Known Cantonese dish. The chieken shoud be tender enough fordeep ing Make su skin is thoroughly wind dred to insure the crispness. Chop quickly in ont to sere 080 Volng SHEER, anata 1 BEKBE 150 255 + ER 209 pa2e mor ee g 132% AEH 2 RHE a8 129% am, —— Semnene mC HRA: MTOR HORM RAKES O18 rinreiy ee ass ARE ISR RU: Peessu BEGARALEE MAREE 25% aeeenas 20 (Hf) 2M eT! {mEReE2ANR T-HAGREN BRERANAM 272 5 1 SRR OSRRECHARE WNRK BRARHAIR Himes 6 men paTmAnES +444 Volume | 081 ‘Ji nhua Chicken 5 ‘earediente: {chicken breast (with bone), 1509 chinese ham, 200g. ‘Snow Pea sprouts, 2 stalks green onion, 3 slices ginger Seasonings: ‘9 salt, 2. comstarch paste, 1 2/3C. soup stock BY Procedures: 1. Boil 6 cups of water with green onion and ginger, put chicken in, cover and 00k for 5 mi ‘ken over once and cook for another 4 minutes, tum off the heat. Remove chicken after 15 minutes. Reserve the soup stock. 2. Remove ch ken bones, slice the meat to 2.5%5 om pieces, arrange on the platter. 3. Slice the steamed to the same size as chicken meat. Arrange 1 piece of ham betwe s of chicken, Soak the chicken hot, pour d ham with 1C. boling soup stock for 5 minutes to make it way. soup Boil another 2/3 cup of soup stock in a sauce pan, season with salt and thick en with cornstarch paste, pour over chicken. 6. Arrange the stir fried snow pea sprouts around the platter before serving. “Fins” is a city of China, which produces the best Chinese ham in the eountty. 082 VolumeBg 11:00 28) BE (HR) an, 7 fewsa: aie 98 (EB) a Ingredients; 4009. chicken meat 2:3 want havo (or cashow i . "). 1 green pepper, | red ot papper, talks reer ‘onion, @ soos ginger feet saree BI AR AEH 1k, Seesoninge: ~ (1). 09g white, sy sauco, 7: comma pats ons (2) 1F. soy saves, 127. brown vinegar TE ina a aD en se call 1 comstareh, Vat, salt 29 sugar ( 2/3 RE jae aKa He Procedure (Gut the chicken ino pieces, the size about 2.5 em square, min seasonings (1) to marinate the chic q atleast 30 min ase HeeRRLMNT) BONH 29 DOL ARS OER 2. Cut gree 1m long sections. Cut green papper, ced papper to a RE pieces. 2H Mea R ZIRT 3. Deep fry the th 100°C oll for about 3 minutes or bake it to dene. Sacinaaenan: RPRCHIMIRARS (199708) MLteINOTT Hey Set aside and te ebaee 2irenENOM) HTEBER RAKIM (1598) faEMI oe Deep fry chicken with 2C. oll (about 160°C), Fry for 1/2 minute. Remove = chicken and dra SeRAERE EA EY-TERNER RRR OE (nziRys Heat 17. il to str fry the ginger slices and green onion, when fragrant, add SAI) WE AAAI + HRA R RENTS «HOI wy the green Ifyou lke a spicy taste, add the red pepper now, then add Be aminnsan5ee chicken, str fr @ few seconds, add mixed seasonings (2) and red papper. stir until thoroughly mixed, tum off the heat. Add the walnuts and minx again, remove to plate, sere. 200 44 Volume 1 085(BeERE | cp vameroo 2S SKE IE ESS wy, facie 1 ABE Cras wee ii XIE so? 1 REI S ARE en PemmeSEN RAMETERS MEMES y | j : r mM 9 eRe LATO AHIR EEN q FP) BERT Earaainn) wea: HARA RERUN, f 2 MERSIN ASA TF ; 7 4 LE ASMECENEIO TECH LAUT RASA ° [| 4 Volume 1 087 ‘Corn Soup with Minced Chicken , ingredients: CP cet 099s white ‘TT. chopped chinese ham ‘Seasonings: Tsai 6C. soup stock SF. comstarch paste Procedure: Mince the chicken St 10 very fine. Place in a bowl, add the agg wiite ‘one by one, mix ca nil thoroughly mixed, Bring 6 cup of chicken soup to a boll, add com and stir evenly, when the soup boils n with cornstarch paste Add the on carefully to the soup , str until blended. 4, Pour the soup to a bowl, sprinkle the ham on top. Serve. |. Instead of chicken meat, yeallops abalone or shsimp may be wed 2, You may auld 1/3 C. mill or 3. fresh cream just before turn off he Heat. 088 Volumerss, ep eg ve $6 (491.20 32) FOB ae, 2 81S) SHOR MMB 12%, jee 10h 21 wae ABs 1 AR FRE ME -EEA (MANE) ATSREREE RAH 5 oH saeeee 2 RRS” Agee BaMiECh 2, Squeeze oran; luce, mix ST. orange juice with seasonings (2) for later use. 3. Heat oil to deep try pork over medium low heat until done, drain. Reheat oll deep fry pork over high heat for another 19~15 seconds. Drain and pour away the oll 4, Stir fry seasonings (2) with only 17. oil, bring to a boll. Turn of the heat, pour pork loin back to wok, mix and remove to plate. SETI + HVS ‘You may add 1/St. baking soda to marinate the pork. <44Volume1 103 104 Volume tsNese Roasted Pork ‘ ; (BME SUGEA, ‘Canto Ingredients: 978 600 25 £009. pork 2 sak green onion : 3si gee ices gnger yesh 2T light colored soy saves, 27 wine, a Teg tter TE Rabson saves 1 sat ‘ed food color ru 91 ke BORE RATER ey, Sees — [Ra 2 AR f Procedure 4. Cut the pork into strips, 9 cm wide and 15 a aie 1 peretie 3nd 15 em ong, Score each pork slightly \ oe DpazeRn: uemen LER Mix rushed green onion and ginger with seasonings (except the syrup) pemaaoan 5 2exunneEncie) HA aye aagraa Hein Bm ERAT BH 10988» RPT a BRE LATOR ARS BRE TON aOR RABRON) “ Marinate the pork for 2~4 hours, 3. Brush some oil on a rack, place pork on it. Preheat oven to 2006, bake for Geb MARAE 2000» AAISEE HE 20 DB ey 20 minutes. Turn the pork over. brush some marinade and bake for another 10 minutes. Remove hfe 4. Brush syrup and a litle of oll on park while itis hot, Slice it and serve. You may also use this roasted pork for many other dishes such asi fry ee, Sie fey 00> dles, sti fry eggs stir fry assorted ingredients or ad in hot po, its very osefl ings | tent in Canionese cooking, also called "Barbecued pork’ 4 Volume! 105 106 Volume eeegg +S ep ees 900 29 AARON 10 pp, poe Boe E10 5 (1) tm 2 RE ABE WE 72 3 yo Kak IMBRET 1/6 FRRE 0K 2 pe Be (2) 82 ABE BARE AEE ogg fem 12 RM A ‘ i Lagawepesns (1) AT ERUE TF B20 et ee eee am Sor nans cam mse: BAKER S~O DA Hiker Pere eyrma monasonsne MITRE EL ART Ay = Soe ARSRERREHANEE HATANMBDN ROI Ky 265: GhERGTERLE 44 Volume 109 ‘ ‘ Beef with Oyster Sauce a7 Ingredients: 3 re Ease err on “ (1) 2t soy sauce, AT. wine, 1/2t. sugar, W2T, com= (2) 21. oyster sauce, 17 wine, 1 sugar, water {124 comstarch, a fw crops of sesame oi Procedure: 1, Slice beef against the grain. Mix seasonings (1) in a bowl, marinate beet for 30 minutes, ‘Trim kale, boll for 1/2 minute, remove and rinse with cold water, dain 3. Heat 1 cup of cil to 160°C, stir fry best aver high heat to almost done, drain, Pour away the oil 4, Stirfry kale, season with a ile of sat and sugar, sprinkle a litle of wine, remove and arrange on a plate eat 1T. oil to fry green onion and ginger, add beat and carrot, pour mixed seasonings (2) in, mix evenly, remove to the plate,rest He P9450 AE TER 1 (1) tii 2 ABE» ABH ABE Kg ty NRT 114 FRE ( m2 KE (2) 1 ASE HTH 2AR + Eo gg gi AR MVE Ok 2a, Ae ; 7 DPKG + RIDSARIEPS EERE «me pais 1 BAH 6~T BBKIMOAS an | Ae con) er ee ear ne ae oe DEANE + meee | SERENA RABE: HAIR ARSENE» IOKEEOE m A REBT a SHE 12 OEMS © OU AEM «DSI» GIA RIATANEDIRNT (2) i we fama BaHRD BARDEEN ET Be 44 Volume | 111 Beef Steak, Chinese Style , > to a 4509, boe tenderloin, 1 rosea Seasonings: (1) 2%. soy sauce, 2 comstarch, SF. water At ating soda (ort. moat tender. (2) 17. wine, 27. ketchup, 2T; worcestershire ‘Sauce, 1T. sugar, 1/2. salt, 1/20, water, comn- starch paste Procedures 1. Cut beet into 1 k, 6-~Tom wide pieces. Pound beet with the back of 1© meat tenderer. Mix seasonings (t) in a bow! (exceRt n the marinade for a while, add olin, mix and let it stay for cleaver to make ti the ol), stirbee 2 hours, 2, Trim vegetables, blanch and drain, rinse with cold water, stir fry wih a litle of ol, season with salt, ramave to the serving plate, 3, Heat 1/20. oil to fry the steaks piece by piece, remove when leaks are ‘almost done. Pour cil away and pour the seasonings (2) into the wok, bring ‘to. boil, When the sauce is thick enough, add steak in, mix and bring to a boll again, remove to plate and serve 112 Volume iae 1500589 AL ATA yee (1) m1 AR KE 172A. IsgiAT 8 PERE CFT) + OK 2 ge 4 (2) BB V3 HERE» HE 1/4 peek 9~4 SESH RUBIES (1) FFD + BRED 90 egy £ 2 maeeise 2PM OetHE . Smo HEREIN ACTH AAT + tH Bee aast Aa SM 1 ARR + AMWINITHIEHS 20~90 BME FDI STRSTR HON TET 44 Volume | 115 aw Beef Shreds with Green Pepper, <<, recllonts : soe 1509, beet, 1 green pepper, Spree, aan BaP toed ch Seasonings: (1) 1T.s0y sauce, 12. comstarch, > ‘6k. baking soda, 2. water (2) 113t sal, 1/4. sugar Procedure 1. Shred beef to. 3~4 cm strings, mix with seasonings (1), marinate for 30 minutes Remove seeds from green pepper, shred it Heat 1/2 cup of oil to stir fry beef over high heat, drain of ot ' Stir try green pepper and red chil shreds with 1T. oll for about 20~30 sec onds, add a litle of water, salt and sugar, stir evenly. Add beet in, stir fry evenly and serve, ‘You may mix beef with U2T, oil before ste fy it,5 FT FLA Ae HET 12m. sapere sao 900 2% aay pik REAR OW 201 r fae 1 AB KER AR B10 3m, a Gein GAR BEES ARE 7K CARE» ARE gy ge tees REM 1 RL BE V5 ee, meas 172 382 emgan ans aazannms (808 BAB) ERARTHRA my fe «gH EHGIAM 2) 10~20 388 © were ~ BE (AAO ) te BR + ABIEA 7- 48 PTIRRER (A! : ste ae cae. OREET BRTEAA | REI RETEORBIA + Lc g Gm PaEe AGATA ARIAS AATICREL A « C) feagalhe re (2) ST. sugar, ST. vinegar, coe a 37. ketchup, 17. wine, tt comstarch, V4. salt, 1/2. sesame oil a Procedures: 4. Cut fish filet into pieces about 35 cm big and 0.6 em thick. Marinate with seasonings (1) for about 10 minutes, 2. Coat fish with cornstarch, deep fry with hot ol (about 160°C) for about 1/2 ‘minute until golden brown. Remove fish and drain of oll. 3, Heat another 2T. cil to fry the onions, mushrooms and seasonings (2), stir evenly. Add green peas, bring to a boil, Turn off the heat and add fish in, mix quickly and remove to plate, serve hot.th BRA) 350 Aw , Bem (aE 8 tp 2e 9 ERODE BS (ang ee 1H 18 4 pe 1 BS ERE E172 Ok (v4 HAE +H 1/2 BG» FB 1/2 kL ae (HE) 1 RR REM 1/4 Fe Rody, ey cos AARZRTI’ RIDURTHEE «TRE 10~20 a9. 2 pik» SEBO rhiase OR: BAB P72 Neeamsome ARH AAI 10 Oi LEMPCENCN y 3208 a eReneEAnEA MAZSHA AIF + REI AORE pris)» eee i995)» ROTTACAM RL BRO ErA 10 38M» HEA Stir Fried Fish y: at P 3509, ah et 2 bamboo shoot, 3 Black muvoom, 09, snow pea pods, 10 green onion sections (em ong), 5 slices ginger (1) 1 69g white, 1 salt, 1/27. wine (2) 1/4t salt, 121. sugar, 1/2T. wine, 2 soup stock, ‘At soy sauce, 1/4t. comstarch, 1/2. sesame oll Cut the fish fillet into pieces, the size about cm wide and 0.8em thick, mart nate with seasonings (1) for about 10~20 minutes. Cook bamboo shoot and then slic it. Soak mushrooms in warm water, also slice them ‘Trim snow pea pods, bol for afew seconds, drain and rinse with cold water. Heat 2C. cl to str ry fish over high heat for about 10 seconds. Remove the: fish Heat another 2T. oil to str fry green onion and ginger, add mushroom and ‘bamboo shoot, str ry fora few seconds, add fish, snow pea pods and sea sonings (2). Stir unti thoroughly mixed. Serve.(eae fam 1 ARE REE jem ABE BIER 214 ap i 100 Fa —_ [ga —— met AR {Reh 1 RE Procedures: : 1-Peel the prawns but keep the tal shel. Make a deep cut on the back of / BTS + ODA ° gree BLeI—T" es each prawn. Marinate with mixed seasonings for 5 minutes. k Eanes ie; ERRNO PLIAGE OS | SRG ey ye 2, Cut each pineapple inio 8 small pieces, Stirfry sesame seeds in a clean dry f ‘wok, remove and let cools. Arrange lettuce on a plate. | .Eepusnxaaame + BACAR EEA ARMIN RERE + Ho may 3. Mix cornstarch with a little water, coat prawns with the comstarch paste, |“ Reemaneee—T- deep fry in 160°C hot ol unti done, Drain. Run pineapple pieces through oi | cereascenser MASH RAE th Lame TM. Quickly, drain of i 4, Place prawns and pineapple in a large bowl, add mayonnaise in, mik quick ly, remove to the plate Volume | 12314 Volume 1 1251 RGU 2 ARE BY ep FES sexe era on, i 1223 #F eB {MARR RREST DRBDA HE aHaAS f ee ere 9M ERURIMEDATLA LAH Abate + panes gat apm mS «HL « 4SE800K 2 Xk ARTERWEN BOERS RAT Hoy KARRTS SAMMARCOTIG + BMA HH 2~9 HE See B BSF TRAE FTTH HT RER «nea 9) 44 Volume 1 127 ‘Lobster with Green Onion & Ginger , ingredients: ‘Vive lobster, 6 sta 1C. flour KS green onion, 10 seas ginger, ‘Seasonings: ‘T. wine, 1/27. ight colored soy sauce, 1t. oyster Sauce, 1/4t, sugar, 1/4. salt, a pinch of pepper, 213C. water Procedures Kill lobster by press a chopstick into the tall wait until the lobster stop mov= ing. Remove the head, cut head and body into big pieces. Cut green onions into Sem long sections Heat 4C. cil to '0 180°C. Coat lobster with flour, deep fry over high heat until the color of the shell tum red, remove and dain off the ol Sticiry green onion and ginger with 2T. cl ry until brown and fragrant, ade lobster, sprinkle wine, and then add other seasonings in, stir evenly, covar and cook for about 2~3 minutes. Tum off the heat when the sauce is reduced to 1/9 cup., and the meat is cooked 128 Volume t=hn Ets epent el 600 AE » HERBY 150 Ap gS RBI BKM ZK my Pe ‘ eee ENA SAR + ARID Renan sapaa 4 AARZEM: SHEN ENUM Bay comes f ae Gpeerammncnn: ma 1 2H. 2 RE ARBIIEK 4 1 Rive ap ee cian aR THOR AMA ONES Em 4 ma onesie mis sane 2 Kiba ATR MRS 1 ARG PBRDIOA. 6 HR Baty Ge SeMRAMERE BAKKER SNM MAMA yy AERAARERLORE* SAE ELBAT KBAR PRAB SRT Shark's Fin Potage chicken ieee ack mustvoom (socked reat (he ate ne redded), 2T. on Bo na shredded 16. ‘bamboo shoots a shr hinese ham (shaded), 2 sta ead (90% 9C. chicken stock goon onion, shes ie 27. wine, 3T. soy sauce, tt. salt 14 t sy 4/4: black popper Heh ST. comatarch paste, ‘To improve the flavor of the shark’ i, pte harks fn, place tin a pot, ade 3C. wate, 1 stalk green onion. 2 slices ginger, and 1T, wine, cook for 10 minutes over lew heat drain and discard this water ‘Add 3C. 0 tock to the shark's fn, cook for another 10 minut 3K for another 10 minutes over low heat. Remove the shark's fin and discard this soup stock. Heat 2T. olin frying pan, si fy 1 green onion and 2 sices ginger, sprinkle in 1T. wine and 6C. soup stock quickly. Add shredded chicken, black mushroom, ‘bamboo shoots and sharks fin. Bring to a boil, season with soy sauce, salt and sugar, thicken with comstarch paste. Pour into a big soup bowl, sprinkle with ham shreds and black pepper. Place parsley leaves on top for decoration, Tp soften dieu shark's fin: Soak shaok's fin in 6C. cold water for 2 hours. Boil shank fin with anoths SC. water for about 1/2 hour over low heat. Ltt cools. Discard water, a 6C. cold and repeat the same procedure. 120g, dried shank’s fin will get 600g; soft ened shar Heeafp 209 48 » WEEN 450 A» ind 1/4 aE KEVIK 1 ARE ig THA 1 AMO | RAM BARGE EMIT ay PRAISE: ane ems «#5 10 GA TST AB HD HATE : ie : Se fr Ain: BMEA 1 REWMAMH me aaa ee eee eae AEE sea REELS BATS IHELLAIR + Ba AR ZAR Abalone with Oyster Sauce oa 213 can abalone, 42 ~ 1. $50 atc, 20. ap > stock os ens — Tf wa zt oped = 12 sy sae ae — comarca "im te lstice, bol wih teu sup ck, a Ya naan £0Up, bane or abc 10 soon, ran are anane aoe eae feow Heat 1. ol in wok, sprinkle wth wine and 1C. soup stock, bing to a Eel, ‘season with oyster sauce, soy sauce and sugar, wen it boils again, add abalone and thicken with comstarch paste, add 1. heated oil Place abalone attractively over lettuce, pour the sauce over abalone Serve. 134bag (ASEH) 900 ARE ae TeMme 2 AL wri 2AM eH 2 EH 29 FE KIB 13 tp gasTig 2 eR + 1/2 FER» AHH 178 eee 2 AME 2K 172% Smee TITS RERTEUR MRLRLAR - CRE y 2K ease FEM (2~3 HOSE) DMN BAK » ORE Semmnee Te AA + WARRIOR BIRHRAID + EIA 8 2 Hy4p ® cepa RETA F MRAM LER AR #5 HERZERE OH LONASTMANR EELS + Fried Oyster, Chinese Style 3009. oystrs (ent ATketchup 7 A ec), 2. brown papparcon sl, a 2 eggs, 2 "968, 23C. four, /8C. comstaren, 21. baking »™ Powder, 1/2, Salt, 78. pepper 2G. cod waa VS PeBpe% 2 cooking a carck te oomael neal tan (erat be marta ans nec ek see teeny Oi os orb nd yc tun a ac Pcs os on 9 th ae wh on epi a The recipe for brown peppersorn salt canbe found on page 16 136 ee ee138 V ee Volume 1 137«444 Molume | 139 sam 2 frit» OPS 200 ASE + BARN (aha ye peeeernet! ART KR } iy 14 wee» REAM ARE BARE facenep 28» ATID ET i ———" ed | [ipa 112 Fh MERLE 2 ARE eg | spi MELT ANEME » URI AINLIR oe + BERIT) (BUARATMLA DEK) « SBE MAND AAACHE MIE. re Wk S~4 H88 » EEE 5 RPETSRAMTEM HERB LVL R: H ie «Fmt + son A WN? i 1 1/2C. soup stock, 2T. soy sauce (or: i Procedures: 4. Gut each piece of bean curd erescross to make it ino 4 smal dried sole to spy. chop tine. ne Smo ema andes: of 2. Mix the minced pork with died sole, green onion and the marinade. You may add 2~ST. water to mix the pork if tis too dry. Remove some bean curd from the bevel side. Sprinkle a litte of comstarch and salt oni, then stuff meat mixture in the hole 3. Heat 2 oi to fry the stufed bean curd with the meat side down unt golden brown, tipping the frying pan a lite so thatthe bean curd wil not stick tothe pan. Add soup stock (or water) and soy sauce, cover and simmer for 3~4 minutes. Remove the bean curds carefuly o a plate. Thicken the soup with comstarch paste, sprinkle shredded green onion and pour over bean curd. Servei I eat 6 (BEA CARBEESIS) 172 4, Sines 90 DIE SAS Ms ASE y pp (opamak 112 V8)» BBR 1/3 een 1 EL a1 Ret a8 V2 8 SpmnemnsTm XS 29 REE (02%) ETS - ramipauts seen eteis WMS BEIT BAH pacers AsO AI NAL 11S REBT Dean ray 2 Kise DTT ZETA CLE » OTIS, Bi Bae Ss 1/90. green orion (shredded) Fu Rong Egg © 2998, 1/2C. crab meat, 80g. cantonase roasted pork 7 (Shredded), 3 black mushrooms (soaked and shreded), as ‘1C. Dean sprouts oF 1/2C. shredded bamboo shoots, ‘T.light colored soy sauce, 1t salt, 1/2. soup stock: ‘Beat the eggs evenly, add 2/3 t. salt and soup stock (or cold water), mc again. Heat 2. oil to stir try crab, roasted pork, mushroom, bean sprouts ( or ‘bamboo shoots) and green onion, Add soy sauce and 1/3. salt. Str fy for about 1/2 minute over high heat until they are evenly mixed. Splash 2T. oil around the ingredients and then add the egg mixture. Fry on both side until golden brown, remove to plate and serve. 1A sauce may be addled on this dish. You may boil 1 cup of soup stock: and 1/2 & St thicken with comstareh paste to make a sauce, pour the sauce over si fried €88 2. "Fu ong" isa name of flowerpm 00 ARE KLE 12 1» RI 09 2 fo (ats) 00 235° 1511S» AREA v2 ra v2 Bat 0OAS CAERAA) eR 35 BERND 00 ARE» KEIN S HE 4 ake MOR TRE may ae agin) 1/4 FER sem nin xen (88) EN (8B) HAEABDAIEE iIg AARRER ‘ MsRRmRCMORE TAN MTA STREAM CEG 9 O18). Fy enema (BEF) (emt ORACLE EH (2) 2 - Bee (4 Sep MIOM 2 AE ROROA GE» BHUERETS (49 10 8), rage RBALSHRHE) UBENER ATROBE (AREA) may Saupeeo euEamEe KL eRe + RADI erg 21. Soy sauce, 1/3. sat, tt sugar, 1 L Mt sesame ol, 1/4 black pepper Cut all the ingradionts into stings, except shrimp. Heat SC. oil to very hot ty the rice noodles unt pul up and ght yellow (only 3 seconds on each side). Remove to platter ane crush a ite, Uso the same oll to fry pork, squid and shrimp for about 1/2 minuto, cemove from pan and drain of ol ° Heat 2. ol in a frying pan, stir fry roasted pork, bamboo shoot and green pepper first, add bean sprout, stir fry for about 1/2 minuto. Add pork, squid, shrimp and leek, mix well. Add the seasonings, stirfry thoroughly, pour over fried rice noodles. serve hot, Many of these ingredients are optional, you may a whatever you wish Beas Sproul and leck should not be fried too lon, The covteet name in China for this recipe is "Lee Gone Chop Suey" It was fist seed to General Lee Hon Chung during Ching Dynasty, it was very fae in the evening 1B serve: regular meal, The chef combined all his leftover ingredients in sti fry o= coc! This new taste pleased the General so much, it was named after Kim and bec) favorite of his. 146soy Hp TASB, rs ; @. (RH) 150/258 * HEE 1002 a ea wx 00-25 8 SWI BRE 10 38 EFS ap 91 HR AEM LIKE R112 48 in fot Ake REBT ARE 9 AR ai rath HA 1 REAARRET AICP RIERA RLEDRE IE gy BET, cays 9a): mik0e I": MORRIE 2m 28-07 mR a penae Ake THANE BALE WAABEMS thm 19 xy BEA 12% BATHS RTGURES MAKE 1 ALAC RR, cmeinucnsoan (RBEESHVLIO BMRA ARTS BeARTE BNF) RATED BA 12 AAWAVREROMR (9) MA (891 Am 2) ASBAGONO WEBEL LANAI 20 BER 5 SIEM 1 AA FIR 1 H+ 170 RAMI RR eg sre ANDROL a 444 Volume | 147 ‘Cabbage Rolls with ¢; Bey cam 41509. chicken meat or pork, 100g. strimp, 1 chicken 3 black mushrooms, 1 bamboo burs cabbage lea! saa hema Seasonings: 1 sal 21 comstarch, 112. soup sag 2 agra 1T. comstarch paste ha i Procedures: Cut the chicken meat (or pork) into small cubes, mix with 1 comstarch. Fins shrimp, then cut into small cubes, adé 1 cometarch and moe wal Boil chicken liver for 5 minutes, cut into small cubes. Gut ham and soaked ‘mushroom into small cubes too 3. Heat 2. oil in trying pan. Fry chicken meat and shrimp, stir fora few seconds, add mushrooms, bamboo shoot and ham, Then add 13. salt and 1/2. soup stock, ‘cook for 1/2 minute. Add chicken vers and green peas, thicken with cornstarch paste, stir untl starchy, remove, Remove and discard core of cabbage. Place cabbage in a pot of boiling water and gently remove the softened leaves. Cut hard spine from leaf, rim leaves to ‘12cm square . Place 1 T. of #3 mixture in center of lea, rol and sealing edges with cornstarch. Set on a platter with cut side down Steam for 15 minutes. 5, Hes’ ‘7. oll and 1C. stock in a sauce pan, season with 1/3. salt thicken with cor ch paste, add cream mix evenly, pour over cabbage rolls and serve hot(+#8S Da asesh 120 250 RKBE 00 ATE» SURE 2 gy , gine 20 2884 IME 1002 apy Foe S25 A M2 12 KRE TARE RRS A SeeEee SAHA DUTT : HANRAREEED BF eRguamRIRND LAKACD! HT wuLamnneetesexeNA—X (#58): MRENH: FARES BERRIEN Samema ERTAALH TE (BMBZ—M) URMILA » Tem deae Baus Rar LANES BES Rte SemiaeZHAATA (Wt) SBMASON WM BRUM LAR, b fain 15 ak LRT LA (BER) Assorted Meat Soup in Winter Melon 1209, cooked chicken meat (or pork zards, 4 black mushrooms, 1009. scallops, 2.5kg winter melon (U 9), 80g. ham, 2 chicken livers, 2 chicken z= shrimp, 1 bamboo shoot (cooked), 2 died 120 only 6 oF 7" trom lower part), 2 slices ginger 1 1/21. salt, 1T. wine, SC. soup stock ‘Soften the black mushrooms in warm water, then cut into email cubes, Cut bam= boo shoot, chicken and ham into cubes too. Remove the nt of chicken gizzard. Cul livers and gizzards into small ‘cubes. Cut shrimp into small pieces. Steam the for about 1/2 hour until soft. Tea into shreds by fingers. Blanch all the ingredients (except scallops) in boing water only for S seconds, drain. Clean the winter melon. Remove the seeds, from melon. Carve the rim with sim ple patter. Put the meton into a soup bow. Steam for about 1/2 hour to soft Put all the ingredients including the soup trom steamed scallop into the melon. ‘Add salt, ginger, wine and soup stock. Steam for 15 minutes more until the melon is Soft, serve. (Remove the ginger slices before serving) [The in’ lients for this recipe ean be flexible. Abalone, crab meat, pigeon's gs can BE used 1 2.The for blanch the ingredients are very important, or youl loose the flavor 152