Prawns with Fried Eggs

Pan Fried Pork Chops

Steamed Halibut with Plum Sauce

Free Range Hakka Chicken

Carrot Chicken Spaghetti with Curry Sauce

Cucumber Chicken with Peanut Sauce

Stuffed Beancurd with Shrimps

Ingredients:
300g fresh shrimps
3pcs wrapped beancurd
1/3 tsp salt
1/2 tbsp chopped spring onion

Marinades:
1/4 tsp salt
1tbsp egg white
1/4 tsp ground white pepper
1tsp corn flour

Seasoning:
1tbsp light soy sauce
1tbsp cooked canola oil

Directions:
1) Shell shrimps and remove guts. Wash and drain. Wrap with kitchen paper and refrigerate for 2hrs.

2) Mash shrimps. Add 1/3 of salt. Chop finely for a while. Put shrimp in a big bowl and marinate with salt, egg white, ground white pepper and corn flour. Stir shrimp in one direction to form sticky paste.

3) Cut beancurd into halves. Coat one side with corn flour. Stuff with shrimp paste. Arrange on a plate. Steam over high heat for 5 mins. Drain the liquid. Top with spring onion and season with light soy sauce and cooked canola oil. Serve.

Bean Noodles with Minced Pork

Ingredients:
150g minced pork
80g bean noodles
Grated ginger
Grate garlic
Chopped green onions
Chopped celery
2 cups chicken stock
2 tbsp canola oil

Seasoning:
2 tbsp soy sauce
1/2 tsp sugar
1 tsp sesame oil

Directions:
1) Soften bean noodles in warm water. Set aside.
2) Heat pan with 2 tbsp canola oil. Add grated ginger and grated garlic. Add minced pork to pan. Stir fry minced pork until aromatic.
3) Add chicken stock and season with dark soy sauce, sugar and sesame oil.
4) When chicken stock is hot, add bean noodles. Cook until it is heated thoroughly.
5) Add green onion and celery. Serve.

Grilled Tiger Prawns

Ingredients:
8 tiger prawns

Marinades:
4tsp grated ginger
2tbsp grated garlic
1tsp salt
4tsp olive oil

Sauce:
8tbsp ketchup
2tbsp Tobasco
4tsp lime juice
1 stalk coriander
1/8 onion
1/4 tsp salt
1/4 tsp ground white pepper

Directions:
1) Wash and shell prawns. Marinate with grated ginger, grated, garlic, salt and olive oil for 20 minutes.

2) Finely chop coriander. Blend onion into puree.

3) Heat wok with 2tsp of olive oil. Pan fry prawns until just done. Arrange on a plate.

4) Mix ketchup, Tobasco and lime juice. Add coriander, onion puree, salt and pepper and mix well. Serve with prawns.

Yin Yang Fried Rice

Ingredients: (Serves 8)
2 cups cooked rice
3 eggs
12 jumbo shrimp
2 chicken breasts
1/2 cup green peas
1 tomato
1 small onion
2 teaspoons sugar
2 teaspoons salt
2 teaspoons corn starch
1/2 cup ketchup
Canola oil for stir frying
Salt and pepper

Preparation:
1) Cook rice and let it stand overnight.
2) Separate egg yolks from egg whites.
3) Cook shrimps, without shells, deveined, rinsed and drained
4) Cut chicken into 1/4-inch strips, and marinate with corn starch, salt and pepper for 30 minutes.
5) Slice tomato into small pieces, set aside.
6) Mix 2 teaspoons of cornstarch in 1 cup water

Directions:
1) Heat wok with 1 tablespoon oil and a pinch of salt.
2) Add rice and break it apart with spatula.
3) While rice is reheated, add egg yolks and mix in well until eggs are cooked.
4) Remove rice and place evenly on large serving plate and set aside.
5) Add 1/2 teaspoon of oil in wok. Stir fry green peas for about 30 seconds, remove and set aside.
6) Heat 1 teaspoon of oil in wok. Add shrimps and stir fry about 5 minutes, remove and set aside.
7) Add in egg whites and cornstarch solution, mix them well.
8) When it is cooked through, add salt to taste, then spoon the sauce over one side of the rice to create a Yin Yang symbol.
9) Rinse out wok and reheat wok with 1 teaspoon oil and a little salt.
10) Add onions and cook for about 1 minute, add chicken strips and stir well.
11) When the chicken is about half cooked, add sliced tomatoes and continue stirring until chicken is done.
12) Add ketchup and mix thoroughly. Add a little sugar to taste. Spoon the sauce over the other half of the rice.

Singapore Fried Rice Noodle

Ingredients:
3 cups thin rice noodles, soaked in cold water for 2 hours, and drained
1/2 cup cooked shrimps, without shells, deveined, rinsed and drained
1/2 cup cooked pork, cut into 1/4-inch strips

1/4 cup chicken stock
1/4 cup white wine
2 tablespoons light soy sauce
1 tablespoon corn starch
1/2 teaspoon ground white pepper
1/2 teaspoon saltCanola oil, for stir frying noodle
1 tablespoon minced ginger
1 tablespoon minced garlic

1/2 cup scallions, cut into 1-inch strips
1 red bell pepper, julienned
1 green bell pepper, julienned1 onion, julienned
2 eggs, scrambled
1/2 tsp chilli paste
2 tablespoons curry powder

Directions:
1) Soak rice noodle in hot water until softened. Drain and set aside.

2) Marinate shrimp and pork together in soy sauce, white wine, corn starch and white pepper and salt for 30 minutes.

3) In a hot wok well coated with canola oil, stir fry ginger, garlic and scallions.

4) Add marinated shrimp and chicken to wok and stir fry quickly for 1 minute. Remove shrimp and pork and set aside.

5) Add more canola oil, if necessarily, to wok and stir fry green bell peppers, red bell peppers and onions. Season with salt and pepper and cook for 1 minute. Remove vegetables and set aside.

6) In a hot wok, add canola oil and 2 beaten eggs. Quickly spread the eggs over the wok. When the egg is partially done, add rice noodles to the wok. Stir and fold noodles so that the small pieces of eggs are distributed uniformly in the noodles.

7) Add chicken stock, curry powder, and chilli paste to taste. When noodles are hot, add back shrimp, pork and vegetables to the noodles and continue to stir fry until everything is steaming hot.

Almond Trifles

Trifle is a traditional English dessert dish. This delicious and decorative dessert is often served at Christmas time. Every September since 2002, Terling, United Kingdom has been the location of the annuual Terling International Trifle Competition.

Ingredients: (Serves 4)
8 Amaretti di Saronno cookies
4 tbsp brandy or Amaretto liqueur
8 ounces raspberries
1 ¼ cups low-fat custard
1 ¼ cups low-fat unsweetened yogurt
1 tsp almond extract
½ ounce toasted almonds, slivered
1 tsp cocoa powder

Directions:
1) Using the end of a rolling pin, carefully crush the cookies into small pieces.
2) Divide the crushed cookies among 4 serving glasses. Sprinkle in the brandy or liqueur and let stand for about 30 minutes to allow the cookies to soften.
3) Top the layer of cookies with a layer of raspberries, reserving a few raspberries for decoration, and spoon over enough custard to just cover.
4) Mix the unsweetened yogurt with the almond extract and spoon over custard. Chill in the refrigerator for about 30 minutes.
5) Just before serving, sprinkle with the toasted slivered almonds and dust with a little cocoa powder. Decorate with the reserved raspberries and serve at once.

Pancetta and Hash Brown Casserole

Ingredients:
32 ounces of frozen hash brown potatoes
8 ounces cooked, diced pancetta(Italian bacon)
2 cans condensed cream of corn soup
2 cup chopped onion
1 tsp. minced garlic
1 tbsp. dried parsley
2 cups shredded cheddar cheese
2 cups grated parmesan cheese


Method:
1) Preheat oven to 365 degrees F (185 degrees C). Lightly grease a baking pan with butter or vegetable oil.
2) In a large bowl, mix together hash brown potatoes, pancetta, cream of corn soup, chopped onion, minced garlic, dried parsley and cheddar cheese.
3) Spread ingredients evenly over the prepared baking pan. Top with parmesan cheese.
4) Bake for 50 minutes in the preheated oven, or until the cheese is melted and the potato casserole is nicely browned.

Fish Balls with Cheese

Ingredients
480 g boneless fish fillets
3 slices cheese, chopped
1 tin of cream of chicken soup
1 teaspoon chopped garlic
2 tablespoons oil

Marinade:
A dash each of sesame oil and pepper
½ teaspoon salt
1 tablespoon egg white
2 teaspoons tapioca starch

Seasonings:
¼ teaspoon sugar
1/3 teaspoon salt
a dash of pepper

Directions:
1)Wash fish fillet clean, wipe dry, cut into pieces, marinate for 10 minutes and scald in oil

2)Heat oil, sauté garlic, boil cream of chicken soup until melted, add 2/3 cups of water gradually into paste, cook cheese and seasonings until melted, boil fish for a while and serve.

芝士鱼球

材料:
无幼骨之鱼肉类12两(约480克),
芝士3片(切碎),
忌廉(奶油)鸡汤1罐
祘茸1茶匙
油2汤匙

腌料
麻油,胡椒粉各少许
盐1/2茶匙
鸡蛋白1汤匙
生粉2茶匙

调味料:
糖,盐各1/2 茶匙
胡椒粉少许祘茸

做法:
鱼肉洗净,抹乾水, 切件,加腌料腌10分钟,泡油.
烧热油,爆祘茸,下忌廉(奶油)煮融,逐少加入约2/3杯水煮成糊状,下芝士及调味料煮至芝士融,放下鱼肉煮片刻上碟.

Spaghetti Vongole (clams)

Ingredients: (serves 3-4)
10 oz spaghetti
3 tbsp virgin olive oil
1 onion, chopped very finely
2 garlic cloves, finely chopped
1 lb vongoles (clams)
½ cup white wine
salt and pepper
1 tbsp fresh chopped oregano

Directions:
1) Pre-cook spaghetti in boiling water, refresh in cold water, stir with half the oil and set aside.

2) Heat the remaining oil in a large cooking pot over high heat. Add the onion garlic, and cook for one minute

3) Add vongoles, white wine, salt, and pepper.

4) When all vongoles have opened, add spaghetti and oregano, cook for another 2 minutes and serve.

Baked Stuff Green Peppers

Ingredients:
4 green peppers
1 ½ cups cooked rice
2 strips bacon
½ onion, cut into pellets
8 mushrooms
1 egg

Directions:
1)Wash green peppers clean, halve and seed.

2)Chop bacon and mushrooms, mix well with rice, onion pellets and chicken egg and season.

3)Apply dry starch onto inner sides of green peppers, stuff stuffing in, daub starch on, shallow-fry in pan, bake in oven in medium heat for 20 minutes until cooked, take out and serve hot.

焗醸青椒

材料:
青椒4只
白米饭 1 ½ 杯
烟肉食2条
洋葱1/2只(切粒)
蘑菇8粒
鸡蛋1只

做法:
青椒洗净, 切成两半,去籽备用.
将烟肉及蘑菇切碎,与白米饭, 洋葱粒及鸡蛋拌匀,调味.
青椒内侧拍上乾粉, 将醸料醸入青椒中, 再在表面拍上乾粉,下锅中煎香表面,再送进中火之焗炉焗约 20分钟至熟 透, 取出乘热食.

Three Cups Chicken Wing

Ingredients:
960 g middle sections of chicken wings
2 tablespoons white sesame
2 slices ginger

Sweet and Sour Sauce:
1 cup each of distilled vinegar, water, and sugar

Directions:
1)Bring sweet and sour sauce and ginger to boil and cool for use.

2)Fry sesame slowly in the wok.

3)Wash chicken wings clean, boil for 5 minutes, remove and wash clean.

4)Bring 6 cups of water to boil, add ½ tablespoon salt and boil chicken wings for 10 minutes until cooked. Take out, rinse grease off, soak in cold boiled water for 1 hour, take out, place in sweet and sour sauce, put in refrigerator for 12 hours and sow sesame over for serving.

三杯鸡翼

材料:
鸡翼中段 1 ½ 斤
白芝麻 2 汤匙
姜 2 片
盐 ½ 汤匙

糖醋用料:
洋醋, 水, 糖 各一杯

做法:
把糖醋用料及姜煲滚,待冷备用.
白芝麻放入锅中,慢火炒香.
鸡翼洗净,放入滚水中煮5分钟,取出洗净.
水6 杯煲滚,加盐,下鸡翼煲滚,慢火煲10分钟至熟,取出用清水冲去油脂,再用冷开水浸1小时,取起沥干水,放入糖醋中,置冰箱内12小时,上碟,进食时洒下芝麻即成.

Fried Prawn with Asapargus

Ingredients:
480g fresh prawns
6 fresh asparagus
1 white scallion
2 slices ginger
several slices carrot
5 tablespoons oil
1 teaspoon wine

Prawn Seasonings:
1 teaspoon wine
1 teaspoon cornstarch

Asparagus Seasonings:
1/3 teaspoon salt
3 tablespoons water

Sauce:
1/3 teaspoon salt
1/3 teaspoon sugar
1 teaspoon sesame oil
1 teaspoon cornstarch
2 tablespoons water

Directions:
1)Wash prawns clean, soak in thin salt water (1 teaspoon of salt and 2 cups of water) for 20 minutes;shell cut their backs open, make 2 slanting cuts on each side of a prawn and add seasonings in turn to mix well

2)Remove hard skins from asparagus and clean; cut white scallion into lengths

3)Bringing 2 tablespoons oil to boil, put the asparagus in to stir-fry, season fry over high heat until cooked. Arrange in a plate

4)Bringing 3 tablespoons oil to boil, put prawns in to a stir-fry quickly over medium heat until they change color and take out

5)Sauté scallion and ginger, dump carrot and prawns in, sprinkle wine in, take away ginger and scallion, stir in the mixed sauce and serve in the plate.

芦笋虾球

材料：
中虾12两 （约480克）
鲜芦笋6条
葱白1条
姜2片
甘笋花(胡萝卜) 数片
油5汤匙
酒1茶匙

虾调味料：
酒，粟粉各1茶匙

芦笋调味料：
盐1/3 茶匙
水3汤匙

芡料：
盐，糖各1/3 茶匙
麻油，粟粉各1茶匙
水2汤匙

做法：

1． 虾洗净，用稀盐水 （2杯水加1茶匙盐）浸20分钟；然后去头剥壳，从背部剖开（勿断），两面斜剖两刀，下调味料拌匀
2． 芦笋去根端硬皮，洗净；葱白切长段
3． 烧热2汤匙油，下芦笋略炒，加调味料，大火炒熟，取出，排放碟上
4． 烧热油3汤匙，中火下虾仁迅速炒匀，至变色取出
5． 原锅爆香姜，葱白，下虾仁及甘笋花，洒酒，炒匀，去掉姜及葱白，最后下芡料蔸匀，放在鲜芦笋上即成

Global Recipe Village

This is the Global Recipe Village.