Ingredients:
c Cold cooked rice
3 Eggs, slightly beaten
1/3 c Raw shrimp, cleaned n
Slivered
1/3 c BBQ pork/or chicken
1/2 ts Cornstarch
1 ts Wine/or red vinegar
1 tb Soy sauce
1/4 ts MSG (optional)
2 Green onions, diced
1 ts Salt
Peanut oil
Serves 3
Method:
Pan-fry the eggs into thin sheets in a frying pan. Remove and cut into small strips. Heat peanut oil over high heat. Stir-fry shrimp n chicken. When done, sizzle in 1 tsp. wine or vinegar . Add the cooked rice. Stir until well-mixed. Add 1 tbsp. soy sauce, 1/4 tsp. MSG and the diced green onion. Add 1 tsp. salt (or more). Stir-fry for at least 10 minutes over medium heat. Add egg strips. Serve hot.
Note: The cooked rice should not be sticky. It might even be better to use day-old rice. If you must use freshly cooked rice, you may spread the rice on a cookie sheet and let cool completely before you stir-fry it.
Cooking time : 25 Minutes
Serves 4
Ingredients:
3/4 can sweet red bean paste
1 pound sweet rice flour
3/4 cup oil
4 eggs
2 cups milk
1 3/4 cup sugar
1 tablespoon baking powder
Method:
1. Put sweet rice flour, oil, eggs, milk, sugar and baking powder in a large mixer bowl. Beat until smooth.
2. Pour half of the mixture into a greased 13" by 9" pan, drop in spoonful of bean paste. Pour the other half of the mixture on top of the bean paste.
3. Bake at 375 F at 1 hour. Cool. Cut into long strips, slice and serve.
Serves 4
Ingredients:
3/4 can sweet red bean paste
1 pound sweet rice flour
3/4 cup oil
4 eggs
2 cups milk
1 3/4 cup sugar
1 tablespoon baking powder
Method:
1. Put sweet rice flour, oil, eggs, milk, sugar and baking powder in a large mixer bowl. Beat until smooth.
2. Pour half of the mixture into a greased 13" by 9" pan, drop in spoonful of bean paste. Pour the other half of the mixture on top of the bean paste.
3. Bake at 375 F at 1 hour. Cool. Cut into long strips, slice and serve.
Serves 6
Ingredients:
2 tb Oil
1 c Coarsely chopped scallions
1 Bag cooked boil-in-bag rice
1 tb Chinese soy sauce
8 oz Can sliced bamboo shoots drained
2 c Cooked chopped shrimp, ham/chicken or combination
10 oz Pkg frozen green peas
2 ts Butter
Preparation Time: 10 minutes
Method:
1-In large frying pan or wok, heat oil, Add scallions and cook over high heat, 30 seconds, stirring until wilted.
2-Add remaining ingredients, except butter, cooking and stirring 2 minutes. Remove from heat.
3- Stir in butter.
Ingredients:
2 tb Oil
1 c Coarsely chopped scallions
1 Bag cooked boil-in-bag rice
1 tb Chinese soy sauce
8 oz Can sliced bamboo shoots drained
2 c Cooked chopped shrimp, ham/chicken or combination
10 oz Pkg frozen green peas
2 ts Butter
Preparation Time: 10 minutes
Method:
1-In large frying pan or wok, heat oil, Add scallions and cook over high heat, 30 seconds, stirring until wilted.
2-Add remaining ingredients, except butter, cooking and stirring 2 minutes. Remove from heat.
3- Stir in butter.
Serves 6
Ingredients:
3 Strips bacon, diced
1/4 c Frozen green peas, thawed
3/4 c Chopped green onions and
-tops
4 c Cold, cooked white rice
1 Egg, beaten
1/3 c Diced red bell pepper
2 tb Soy sauce
Preparation Time: 15 min
Method:
1-Cook bacon in wok or large skillet over medium heat until crisp. Add green onions, red pepper and peas; stir-fry 1 minute.
2-Add egg and scramble. Stir in rice and cook until heated, gently separating grains.
3-Add soy sauce; cook and stir until heated through. Serve immediately.
Ingredients:
3 Strips bacon, diced
1/4 c Frozen green peas, thawed
3/4 c Chopped green onions and
-tops
4 c Cold, cooked white rice
1 Egg, beaten
1/3 c Diced red bell pepper
2 tb Soy sauce
Preparation Time: 15 min
Method:
1-Cook bacon in wok or large skillet over medium heat until crisp. Add green onions, red pepper and peas; stir-fry 1 minute.
2-Add egg and scramble. Stir in rice and cook until heated, gently separating grains.
3-Add soy sauce; cook and stir until heated through. Serve immediately.
Cooking time : 35-45 Minutes
Serves 4
Ingredients:
1/3 kg glutinous rice
Several pieces BBQ Pork
2 sticks Chinese sausages
4 pcs Chinese mushrooms
A hand full dried prawn
Chopped garlic
Black soy sauce.
Method:
1. Soak Chinese mushrooms in water for 30 minutes.
Heat 2 tablespoons oil in pan. Add garlic and fry until brown.
2. Add all ingredients except rice and fry. Remove from pan.
3. Add 2 tablespoons oil to pan. Add glutinous rice and fry. Add water while frying to prevent rice sticking to pan.
4. Add salt and black soya sauce to taste. Continue to fry until half cook.
5. Transfer the rice into a microwave-proof pot with cover.
6. Add water to cover about 25 mm above rice. Microwave for 10 minutes at full power (900 watt). Stir.
7. Add other fried ingredients and microwave for another 5 minutes or until cooked. Stir at half time. Serves 4.
Serves 4
Ingredients:
1/3 kg glutinous rice
Several pieces BBQ Pork
2 sticks Chinese sausages
4 pcs Chinese mushrooms
A hand full dried prawn
Chopped garlic
Black soy sauce.
Method:
1. Soak Chinese mushrooms in water for 30 minutes.
Heat 2 tablespoons oil in pan. Add garlic and fry until brown.
2. Add all ingredients except rice and fry. Remove from pan.
3. Add 2 tablespoons oil to pan. Add glutinous rice and fry. Add water while frying to prevent rice sticking to pan.
4. Add salt and black soya sauce to taste. Continue to fry until half cook.
5. Transfer the rice into a microwave-proof pot with cover.
6. Add water to cover about 25 mm above rice. Microwave for 10 minutes at full power (900 watt). Stir.
7. Add other fried ingredients and microwave for another 5 minutes or until cooked. Stir at half time. Serves 4.
Cooking time : 30-35 Minutes
Serves 4-6
Ingredients:
1/4 cup light soy sauce
3 tablespoons rice wine or dry sherry
1/2 teaspoon salt
6 tablespoons peanut oil
2 eggs -- lightly beaten
1 carrot -- in 1/2" cubes
1 red bell pepper -- in 1/2" cubes
1/2 cup frozen peas
4 cups cold cooked rice
Method:
1. Combine the ingredients for the sauce in a small bowl. Mix to blend well and set aside.
2. Place a small skillet over medium heat. When it begins to smoke, add 2 tablespoons of peanut oil and the lightly beaten eggs. Stir until the eggs are firm but moist. Transfer the eggs from the skillet to a small bowl and break them into small curds. Set aside.
3. Bring 1 quart of water to a boil in a small saucepan. Add the carrot and boil 1 minute. Drain and rinse in cold water. Drain again and reserve.
4. Place a wok over medium-high heat. When it begins to smoke, add the remaining 1/4 cup of peanut oil and the garlic. Stir briefly. Add the carrots, celery, red pepper, and peas. Stir-fry 1 minute. Stir in the rice and stir-fry 1 minute. Pour in the sauce and cook until the rice is heated through, about 5 minutes, stirring frequently. Serve hot.
Serves 4-6
Ingredients:
1/4 cup light soy sauce
3 tablespoons rice wine or dry sherry
1/2 teaspoon salt
6 tablespoons peanut oil
2 eggs -- lightly beaten
1 carrot -- in 1/2" cubes
1 red bell pepper -- in 1/2" cubes
1/2 cup frozen peas
4 cups cold cooked rice
Method:
1. Combine the ingredients for the sauce in a small bowl. Mix to blend well and set aside.
2. Place a small skillet over medium heat. When it begins to smoke, add 2 tablespoons of peanut oil and the lightly beaten eggs. Stir until the eggs are firm but moist. Transfer the eggs from the skillet to a small bowl and break them into small curds. Set aside.
3. Bring 1 quart of water to a boil in a small saucepan. Add the carrot and boil 1 minute. Drain and rinse in cold water. Drain again and reserve.
4. Place a wok over medium-high heat. When it begins to smoke, add the remaining 1/4 cup of peanut oil and the garlic. Stir briefly. Add the carrots, celery, red pepper, and peas. Stir-fry 1 minute. Stir in the rice and stir-fry 1 minute. Pour in the sauce and cook until the rice is heated through, about 5 minutes, stirring frequently. Serve hot.
Cooking time : 25 Minutes
Serves 4-6
Ingredients:
1/2-pound fresh shrimp, shelled and divined
1-tsp cornstarch
1/2-tsp salt
5-tbsp oil
3-beaten eggs
4-cups cold cooked rice
2-tbsp light soy sauce
1-scallion, chopped fine
Method:
1. Cut shrimp into small pieces. Mix with cornstarch and salt.
2. Heat 1 tablespoon of oil in wok to 400 degrees. Stir-fry shrimp until pink, about 30 seconds. Remove.
3. Heat 2 tablespoons of oil in wok. Pour in beaten eggs. Scramble fine. Remove.
4. Heat 2 tablespoons oil in wok. Add rice and soy sauce. Stir-fry until thoroughly heated. Add scrambled eggs, shrimp, and scallion, Stir-fry 1 minute.
Serves 4-6
Ingredients:
1/2-pound fresh shrimp, shelled and divined
1-tsp cornstarch
1/2-tsp salt
5-tbsp oil
3-beaten eggs
4-cups cold cooked rice
2-tbsp light soy sauce
1-scallion, chopped fine
Method:
1. Cut shrimp into small pieces. Mix with cornstarch and salt.
2. Heat 1 tablespoon of oil in wok to 400 degrees. Stir-fry shrimp until pink, about 30 seconds. Remove.
3. Heat 2 tablespoons of oil in wok. Pour in beaten eggs. Scramble fine. Remove.
4. Heat 2 tablespoons oil in wok. Add rice and soy sauce. Stir-fry until thoroughly heated. Add scrambled eggs, shrimp, and scallion, Stir-fry 1 minute.
Ingredients:
1/2 c Cooked chicken (or ham,
-turkey, seafood,
-wieners rattlesnake)
2 tb Butter
2 Beaten eggs
2 c Cooked rice
1/4 c Soy sauce
2 Chop fine green onions (opt)
1/2 c Fresh/cooked peas or
-leftover vegetable
-(optional)
Serves 6
Method:
Cut meat into very small pieces. Melt butter in frying pan or wok. Add beaten eggs n stir to keep cooked egg pieces small. Stir in rice n meat, mixing thoroughly. Add soy sauce and stir until color of rice is fairly uniform/ Add vegetables n continue to cook until heated through.Meat and vegetables are optional. You may add several kinds or leave out all together.
1/2 c Cooked chicken (or ham,
-turkey, seafood,
-wieners rattlesnake)
2 tb Butter
2 Beaten eggs
2 c Cooked rice
1/4 c Soy sauce
2 Chop fine green onions (opt)
1/2 c Fresh/cooked peas or
-leftover vegetable
-(optional)
Serves 6
Method:
Cut meat into very small pieces. Melt butter in frying pan or wok. Add beaten eggs n stir to keep cooked egg pieces small. Stir in rice n meat, mixing thoroughly. Add soy sauce and stir until color of rice is fairly uniform/ Add vegetables n continue to cook until heated through.Meat and vegetables are optional. You may add several kinds or leave out all together.
Ingredient:
1 Lb. ground lamb
1 Lb. ground beef
1 Bunch celery
1 Large cabbage
1 Large onion
1 Large bell pepper
1 Can Ro-Tel tomatoes
1 C. water
1 Tsp. soy sauce
1 Dash salt
1 Dash black pepper
2 C. raw rice
Serves 1
Method:
Brown ground lamb and ground beef. Drain and set aside. Chop celery, onion and bell peppers. Cup up cabbage; boil until tender and drain. Place in layers, bacon and ground beef, onion, bell peppers, cabbage and rice. Add seasonings and soy sauce. Pour tomatoes with juice and water over mixture. Either cook in oven 1 to 1 1/2 hours at 350 degrees or pressure for approximately 25 minutes.
1 Lb. ground lamb
1 Lb. ground beef
1 Bunch celery
1 Large cabbage
1 Large onion
1 Large bell pepper
1 Can Ro-Tel tomatoes
1 C. water
1 Tsp. soy sauce
1 Dash salt
1 Dash black pepper
2 C. raw rice
Serves 1
Method:
Brown ground lamb and ground beef. Drain and set aside. Chop celery, onion and bell peppers. Cup up cabbage; boil until tender and drain. Place in layers, bacon and ground beef, onion, bell peppers, cabbage and rice. Add seasonings and soy sauce. Pour tomatoes with juice and water over mixture. Either cook in oven 1 to 1 1/2 hours at 350 degrees or pressure for approximately 25 minutes.
Ingredients:
1 c Water
1/3 c Onion
1 1/3 c rice
1/2 c Water
1 Egg
3 tb Soy sauce
3 tb Butter
Serves 4
Method:
In a small saucepan, bring 1 cup water to a boil. Stir in rice, remove from heat, cover and let stand 5 minutes. Meanwhile using a 10" skillet, cook 1 slightly beaten egg in 3 T butter. Add 1/3 cup chopped onion to the rice. Saute, stirring over medium heat until mixture is slightly browned. Mix 1/2 cup water with 2-3 T soy sauce and stir into the rice.
1 c Water
1/3 c Onion
1 1/3 c rice
1/2 c Water
1 Egg
3 tb Soy sauce
3 tb Butter
Serves 4
Method:
In a small saucepan, bring 1 cup water to a boil. Stir in rice, remove from heat, cover and let stand 5 minutes. Meanwhile using a 10" skillet, cook 1 slightly beaten egg in 3 T butter. Add 1/3 cup chopped onion to the rice. Saute, stirring over medium heat until mixture is slightly browned. Mix 1/2 cup water with 2-3 T soy sauce and stir into the rice.
Cooking time: As Required
Chicken
Gobi
Phaler kiee pyaaz
Gajar
Shimla mirch
Ghee
Kalee mirch powder
Ajeenomoto
Chawal
Ingredients :
Chicken
Gobi
Phaler kiee pyaaz
Gajar
Shimla mirch
Ghee
Kalee mirch powder
Ajeenomoto
Chawal
Method:
1-Pehley chicken ka soup banaein
2-chicken ko alag kar lein aur chicken key chotey chotey pieces kar lein us key bad band gobi phaler ki pyaaz, gajar, shimla mirch ko ghee main fry kerein
3-phir us main kalee mirch powder, ajeenomoto, namak chicken key pieces daalain
4-phir us main chawal daalain phir chicken ka soup daalain aur dam per rakh dein
5-das minute bad tyaar hai aur suas bana lein
Serves 4
Ingredients:
1 cup long grain rice
2 cups water
Preparation Time: 15-20 mins
Method:
1-Wash and drain the rice. Cook in boiling water for 5 minutes, stirring occasionally to prevent sticking.
2-Reduce the heat to simmering, cover the pan and cook for 10 minutes or until all the water has been absorbed and the grains are quite separate
Cooking time : 25-35 Minutes
Serves 4
Ingredients:
3 pieces of ribs
1 small piece of carrot
1 reen bell pepper
a quarter of an onion
1 red bell pepper.
1 small tea spoon of salt
3 table spoons of soy source
1 table spoon of sugar
2 table spoons of corn starch
a pinch of white pepper powder.
Method:
1. Marinate ribs in half a teaspoon of soy source, one tablespoon of cooking wine and a quarter of a teaspoon of baking soda, for 30 minutes.
2. Cut each rib into 4 to 5 pieces
3. Cut carrot, green pepper, onion, and red pepper into the same size as the ribs.
4. Fry ribs in two cups of hot oil, until the ribs are 70% cooked. Drain.
5. Drain oil from wok and leave about two tablespoonful. Add onion and spices while stir frying. Add carrot, green pepper and red pepper while stir frying. Add ribs. Stir fry a bit and serve.
Serves 4
Ingredients:
3 pieces of ribs
1 small piece of carrot
1 reen bell pepper
a quarter of an onion
1 red bell pepper.
1 small tea spoon of salt
3 table spoons of soy source
1 table spoon of sugar
2 table spoons of corn starch
a pinch of white pepper powder.
Method:
1. Marinate ribs in half a teaspoon of soy source, one tablespoon of cooking wine and a quarter of a teaspoon of baking soda, for 30 minutes.
2. Cut each rib into 4 to 5 pieces
3. Cut carrot, green pepper, onion, and red pepper into the same size as the ribs.
4. Fry ribs in two cups of hot oil, until the ribs are 70% cooked. Drain.
5. Drain oil from wok and leave about two tablespoonful. Add onion and spices while stir frying. Add carrot, green pepper and red pepper while stir frying. Add ribs. Stir fry a bit and serve.
Cooking time : 25-35 Minutes
Serves 4
Ingredients:
1 lb. (500 g) fresh or reconstituted sea cu/var/www/hbers 3 1/2 oz (100g) small fresh or canned mushrooms
3 prawns 2 cups (500ml) chicken and duck or chicken stock
5 oz (150 g) bamboo shoots (or canned bamboo shoots) 1 tsp. salt, or to taste
1 lb. (500g) cellophane noodles; cut into 6 inch (15cm ) sections 1 tsp. rice wine
9 oz(250g) boneless chicken , cooked 1tsp sesame oil
1/4 tsp. MSG (optional)
Method:
1. Blanch the sea cu/var/www/hbers in boiling water for one minutes. Remove , clean and cut into strips. Remove the prawns' heads, shell, and Devin them. Wash and cut each in 2 lengthwise, parboil 1 minute, and drain. Cut the bamboo shoots into large slices. Cook the cellophane noodles in boiling water for 2 minutes, drain and rinse and rinse under cold running water. Slice the chicken meat, 1/8 inch (3mm) thick.
2. Place noodles at the bottom of a fire pot. Arrange the sea cu/var/www/hbers, prawns, chicken, bamboo shoot slices, and mushrooms on top.
3. Bring the stock to a boil in another pot. Add the salt, rice wine, MSG (optional), and sesame oil. You may adjust the seasonings to taste. Pour into the fire pot.
Fill the chimney with burning charcoal . To serve, let diners help themselves to the ingredients as they boil in the pot. The ingredients are eaten by dipping them into soy sauce or other dips.
Serves 4
Ingredients:
1 lb. (500 g) fresh or reconstituted sea cu/var/www/hbers 3 1/2 oz (100g) small fresh or canned mushrooms
3 prawns 2 cups (500ml) chicken and duck or chicken stock
5 oz (150 g) bamboo shoots (or canned bamboo shoots) 1 tsp. salt, or to taste
1 lb. (500g) cellophane noodles; cut into 6 inch (15cm ) sections 1 tsp. rice wine
9 oz(250g) boneless chicken , cooked 1tsp sesame oil
1/4 tsp. MSG (optional)
Method:
1. Blanch the sea cu/var/www/hbers in boiling water for one minutes. Remove , clean and cut into strips. Remove the prawns' heads, shell, and Devin them. Wash and cut each in 2 lengthwise, parboil 1 minute, and drain. Cut the bamboo shoots into large slices. Cook the cellophane noodles in boiling water for 2 minutes, drain and rinse and rinse under cold running water. Slice the chicken meat, 1/8 inch (3mm) thick.
2. Place noodles at the bottom of a fire pot. Arrange the sea cu/var/www/hbers, prawns, chicken, bamboo shoot slices, and mushrooms on top.
3. Bring the stock to a boil in another pot. Add the salt, rice wine, MSG (optional), and sesame oil. You may adjust the seasonings to taste. Pour into the fire pot.
Fill the chimney with burning charcoal . To serve, let diners help themselves to the ingredients as they boil in the pot. The ingredients are eaten by dipping them into soy sauce or other dips.
Cooking time : 25 Minutes
Serves 6
Ingredients:
1-1/2 pounds beef sirloin steak, cut into thin strips
1/4 cup peanut or vegetable oil
1 clove garlic, minced
1 cup thinly sliced carrots
2 stalks celery, diagonally sliced
1 large green pepper, cut into 3/4-inch squares
1 zucchini, thinly sliced
1/4 pound fresh mushrooms, sliced
1 cup chicken broth
2 tablespoons soy sauce
1-1/2 tablespoons cornstarch
3 cups hot cooked rice
Method:
1. Brown steak strips in hot oil in wok or large skillet over high heat. Push meat to the side and add vegetables. Stir-fry approximately 3 minutes and push to the side.
2. Combine broth, soy sauce and cornstarch. Add to pan and cook until thickened. Serve over fluffy rice.
Serves 6
Ingredients:
1-1/2 pounds beef sirloin steak, cut into thin strips
1/4 cup peanut or vegetable oil
1 clove garlic, minced
1 cup thinly sliced carrots
2 stalks celery, diagonally sliced
1 large green pepper, cut into 3/4-inch squares
1 zucchini, thinly sliced
1/4 pound fresh mushrooms, sliced
1 cup chicken broth
2 tablespoons soy sauce
1-1/2 tablespoons cornstarch
3 cups hot cooked rice
Method:
1. Brown steak strips in hot oil in wok or large skillet over high heat. Push meat to the side and add vegetables. Stir-fry approximately 3 minutes and push to the side.
2. Combine broth, soy sauce and cornstarch. Add to pan and cook until thickened. Serve over fluffy rice.
Cooking time : 25-30 Minutes
Serves 4
Ingredients:
300 g beef, slice into strips
1 large red pepper cut into strips or 1 medium sized onion cut into strips
2 tsp. chopped garlic
1/4 tsp. ground ginger or several strips of fresh ginger
2 tsp. cooking sherry or Chinese cooking wine
3-4 tbsp. your-favorite-brand teriyaki sauce
1 tbsp. vegetable cooking oil
1 tsp. cornstarch in 3-4 tbsp. water
Method:
1. Heat cooking oil over high heat. Add garlic and ginger to cook for 1 min. If using onion, add it together with the garlic and ginger.
2. Add beef, brown lightly and then add sherry. Stir fry till beef is more or less done. If using red peppers, add the red peppers now.
3. Lower heat to medium or medium high. Add the teriyaki sauce. Mix the sauce well with the beef and red peppers. Stir fry for about 3-5 mins until the red pepper is cooked
but is still crispy.
4. Add the cornstarch mixture and cook until sauce thickens. Serve with steamed white rice.
Serves 4
Ingredients:
300 g beef, slice into strips
1 large red pepper cut into strips or 1 medium sized onion cut into strips
2 tsp. chopped garlic
1/4 tsp. ground ginger or several strips of fresh ginger
2 tsp. cooking sherry or Chinese cooking wine
3-4 tbsp. your-favorite-brand teriyaki sauce
1 tbsp. vegetable cooking oil
1 tsp. cornstarch in 3-4 tbsp. water
Method:
1. Heat cooking oil over high heat. Add garlic and ginger to cook for 1 min. If using onion, add it together with the garlic and ginger.
2. Add beef, brown lightly and then add sherry. Stir fry till beef is more or less done. If using red peppers, add the red peppers now.
3. Lower heat to medium or medium high. Add the teriyaki sauce. Mix the sauce well with the beef and red peppers. Stir fry for about 3-5 mins until the red pepper is cooked
but is still crispy.
4. Add the cornstarch mixture and cook until sauce thickens. Serve with steamed white rice.
Cooking time : 25-30 Minutes
Serves 4
Ingredients:
500g (1lb) green king prawns
3 tablespoons oil
1 teaspoon green ginger
1 bamboo shoot
1 stick celery
4 shallots
3 slices ham
½ cup water
1 chicken stock cube
1 teaspoon corn flour
2 teaspoons dry sherry
Method:
1. Shell prawns, make shallow cut along back of prawn and remove back vein.
2. cut bamboo shoot into 1cm (½in) slices, then cut each slice into 5mm (¼in) strips. Cut celery, shallots and ham into strips approximately the same size.
3. Cut a 1cm (½in) slit right through prawns, along the line of the vein. Push a strip of bamboo shoot, celery, shallot and ham through slit in prawn.
4. Heat oil in wok or large frying pan, sauté ginger one minute, add prawns, sauté until light pink. Combine water, crumbled stock cube, corn flour and sherry, add to pan, stir until sauce boils and thickens, reduce heat, simmer one minute.
Serves 4
Ingredients:
500g (1lb) green king prawns
3 tablespoons oil
1 teaspoon green ginger
1 bamboo shoot
1 stick celery
4 shallots
3 slices ham
½ cup water
1 chicken stock cube
1 teaspoon corn flour
2 teaspoons dry sherry
Method:
1. Shell prawns, make shallow cut along back of prawn and remove back vein.
2. cut bamboo shoot into 1cm (½in) slices, then cut each slice into 5mm (¼in) strips. Cut celery, shallots and ham into strips approximately the same size.
3. Cut a 1cm (½in) slit right through prawns, along the line of the vein. Push a strip of bamboo shoot, celery, shallot and ham through slit in prawn.
4. Heat oil in wok or large frying pan, sauté ginger one minute, add prawns, sauté until light pink. Combine water, crumbled stock cube, corn flour and sherry, add to pan, stir until sauce boils and thickens, reduce heat, simmer one minute.
Cooking time : 25 Minutes
Serves 2-3
Ingredients:
1 tb Butter
4 Eggs
4 tb Milk
3 Slices of bacon Cooked and Crumbled
Method:
1-Put butter in 9 inch pie plate. Microwave on high 30 seconds until melted. Beat eggs and milk and 2-pour into pie plate.
3-Sprinkle bacon on top and cover with waxed paper.
4-Microwave on high 4 minutes stirring once during cooking. Cover and let stand 1 to 2 minutes. Fold in half
Serves 2-3
Ingredients:
1 tb Butter
4 Eggs
4 tb Milk
3 Slices of bacon Cooked and Crumbled
Method:
1-Put butter in 9 inch pie plate. Microwave on high 30 seconds until melted. Beat eggs and milk and 2-pour into pie plate.
3-Sprinkle bacon on top and cover with waxed paper.
4-Microwave on high 4 minutes stirring once during cooking. Cover and let stand 1 to 2 minutes. Fold in half
