Friday, November 20, 2009

Imperial Rolls


- 1 package rice paper wrappers round shaped
- 1 lb ground pork or chicken (lean pork is best)
- 1/2 cup onion, chopped
- 1/4 teaspoon ground black pepper
- 1/3 teaspoon salt
- 1 teaspoon sugar
- 1 carrot, shredded
- 1 egg
- 1 ounce bean thread noodles (soaked in hot water for 15 minutes to soften )
- 2 dried mushrooms (soaked in warm water for about 15 minutes)
- 1 tablespoon fish sauce

Oil for deep-frying


Drain the mushrooms and noodles. Chop - the noodles
should be chopped into approximately 2-inch lengths.

Mix the filling ingredients together.

Dip the rice paper wrappers in warm water. (Alternately,
you can use a pastry brush dipped in water to dampen the
wrappers). Lay out on a flat counter or on a towel.

Spoon about two heaping tablespoons of filling onto the
bottom section of the wrapper. Roll the bottom edge over
the filling. Fold the two sides over the filling, and then
roll up. Repeat with the other wrappers.

Pour about 2 inches of oil into the wok. Deep-fry the wrappers
a few at a time, carefully sliding them into the wok so the
oil doesn't splatter. Deep-fry until light brown. Drain the
rolls on a tempura rack if you have one, and then place on
paper towels or a towel. To serve, cut the rolls crosswise
into serving size pieces, or serve wrapped in lettuce or
cilantro leaves. Serve with dipping sauce (sweet
and sour fish sauce).

Deep-Fried Beef or Mutton Rolls


1 lb. (500g) lean boneless beer or mutton
3 tsp. flour
4 tsp. salt
3 dried bean-curd sheets
1/4 tsp. ground Sichuan peppercorns
2 cups (500ml) vegetable oil for deep-frying
1/2 tsp. scallions, chopped
1/4 tsp. spiced pepper-salt
1/2 tsp. fresh ginger, chopped
1/4 tsp. MSG (optional)
2 tsp. cornstarch (cornflour)


1. For the filling, mince the meat and mix with the salt,
ground peppercorns, scallions, ginger, 1/4 tsp. of the
cornstarch, the MSG(optional) and enough water to bind the
ingredients together. Set aside.

2. Mix the other 1/4 tsp. of cornstarch with the flour and
enough water to make a thick paste.

3. Soak the bean-curd sheets in warm water until soft. Take
1 sheet and spread the paste on the upper surface. Spread
1/3 of the meat filling lengthwise down the centre, leaving
room at the bottom and on both sides. Fold up the bottom
flap and start rolling. Midway, fold the two side flaps
towards the centre. Continue rolling . Seal the open end
with a dab of flour paste. Repeat with the other two rolls.

4. Place the rolls on a heat-proof and place in a steamer.
Steam until the meat is cooked. Remove the rolls. Wrap each
tightly in a piece of clean cheesecloth. Let stand until
cool, then unwrap and cut crosswise into 1-inch or 30mm
long sections.

5. Heat the oil in a wok over medium heat to 400oF, or until
a piece of scallion green or ginger quickly turns brown when
tossed into the oil and a haze appears above the surface.
Add the rolls and deep-fry until radish-brown. Remove and
drain well. Sprinkle with the spiced pepper-salt and serve.

Beef with Red Onions

(Red onions add a distinctive flavor to this dish)

Serves 3 to 4

1 pound beef (flank or top sirloin steak), cut julienne
2 red onions, chopped
1 clove garlic, crushed
1 piece ginger, sliced
2 green onions, sliced diagonally

1 egg white
2 tablespoons light soy sauce
1 tablespoon cooking wine
1 tablespoon cornstarch
A few drops of sesame oil

3 tablespoons dark soy sauce
1 tablespoon sugar
1 tablespoon sherry

1/4 cup water (if desired)

Oil for cooking


Cut beef across the grain. Add the marinade ingredients,
and marinade beef for about 15 minutes.

While beef is marinating, prepare vegetables and sauce.

Heat wok and add 2 tablespoons oil, allowing it to drizzle
down the sides. When oil is ready, add ginger and garlic.
Stir-fry briefly and add onions. Stir-fry until onions are
tender but not overcooked. Remove and set aside.

Add oil to wok. Add the beef, stir-frying until it changes
color. If desired, add water at this point to make a gravy.
Return the vegetables to the wok and mix well. Add the
green onion. Serve hot with rice.

Scrambled Eggs with Tomatoes


3 tomatoes
1/2 tsp. scallion, shredded
2 eggs
1/2 tsp. fresh ginger, shredded
1 tsp. salt, or to taste
1 1/2 tsp. sugar
4 tbsp vegetable oil
1/4 tsp. MSG (optional)


1. Drop the tomatoes in boiling water for 30 seconds.
Remove, drain, and peel. Cut in half, squeeze out the seeds,
and chop coarsely.

2. Beat the eggs with the 1/4 tsp. salt.

3. Heat 2 tbsp of the oil in a wok over high heat until the
oil surface ripples . Pour in the eggs and cook, stirring
constantly, until thickened. Remove from the wok and place
in a dish. Add the other 2 tbsp of oil to the wok and reheat
until very hot. Add the scallions and ginger and stir-fry
for a few seconds. Then add the tomato, the remaining salt,
sugar and MSG (optional) . Stir-fry about 30 seconds, then
return the scrambled eggs to the wok . Stir to blend, remove,
and serve.

Sunday, November 9, 2008

Minced Pork with Mushroom

4-5 cloves garlic, chopped
500g minced pork
pepper & salt to taste
4-5 small tomatoes, cut into wedges
3-4 tbsp dark soya sauce
1 can(425g) button mushrooms, sliced


1) Fry chopped garlic until fragrant.
2) Add minced pork. Sprinkle with pepper and fry until half-cooked.Add tomatoes and
continue to fry until meat is cooked.
3)Add enough dark soya sauce to turn the mixture black.
4)Add mushrooms.Season to taste and simmer uncovered until sauce thickens.
5)Serve with hot rice and some green vegetables.