LITMIR.BIZ

      Published by Periplus Editions (HK) Ltd.

       www.periplus.com

      Copyright © 2003 Periplus Editions (HK) Ltd. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the publisher.

      ISBN: 978-1-4629-1539-2 (ebook)

       Printed in Singapore 1307CP

      15 14 13

       10 9 8 7 6 5 4 3

      Distributors

       Asia Pacific: Berkeley Books Pte Ltd,

       61 Tai Seng Avenue, #02-12

       Singapore 534167

       Tel (65) 6280 1330; Fax (65) 6280 6290

       [email protected] www.periplus.com

      Indonesia: PT Java Books Indonesia,

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       Jl. Rawa Gelam IV No. 9

       Jakarta 13930, Indonesia

       Tel: 62 (21) 4682 1088; Fax: 62 (21) 461 020.

       [email protected] www.periplus.com

      Photography: Chester Ong

       Styling: Chester Ong and Cecilia Au-Yang

       Recipe tester: Angie Ng

       Design: Periplus Design Team

      Contents

       Copyright

       Basic Hongkong Ingredients

       Chinese Savoury Pancakes

       Turnip Pudding

       Sweet Corn and Tofu Chowder

       Chicken and Ginseng Soup

       Steamed Rice with Twin Sausages

       Fried Rice with Minced Beef and Lettuce

       Fried Rice Yang Chow

       Noodle Soup with Minced Ham

       Fried Noodles with Shredded Chicken

       Chinese Cold Noodles

       E-Fu Noodles with Mushrooms

       Fried Noodles with Bean Sprouts and Spring Onions

       Steamed Fish with Soy Sauce

       Spicy Mackerel Cutlets

       Fish Fillet with Ginger and Spring Onions

       Deep-fried Fish Fritters

       Poached Prawns with Chilli Soy Dip

       Prawn and Egg Patties

       Sautéed Chicken in Black Bean Sauce

       Steamed Chicken with Sausages

       Shredded Chicken with Oyster Sauce

       Steamed Minced Beef

       Shredded Beef with Bean Sprouts

       Pork Slices with Shrimp Paste

       Stewed Trotters with Lotus Root

       Braised Ribs in Soy Sauce

       Vegetarian Ma Po Tofu

       Chinese Cabbage with Minced Garlic

       Assorted Vegetables in Oyster Sauce

       Braised Beancurd with Mushrooms

       Stir-fried Mixed Vegetables

       Diced Tofu with Vegetables

       Water Chestnut Pudding

       Sweet Red Bean Soup

       Index

      Basic Hongkong Ingredients

      Bean sprouts are sprouted green mung peas eaten blanched in some salads and soups, or quickly stir-fried as a vegetable. Always wash and trim bean sprouts before using, and pinch off the straggly tails just before use if desired.

      Chillies come in many shapes and sizes. The relatively mild large red (ripe) or green (unripe) chillies are commonly used, with tiny bird’s-eye chillies providing much more heat. Chilli oil is also used in some dishes and can be purchased from Chinese supermarkets.

      Coriander leaves or cilantro are the leaves of the coriander plant and are often referred to as Chinese parsley. They have a strong flavour and aroma and are typically used as a garnish.

      Dried black fungus, also known as wood ear fungus, tree ears or cloud ears, is dull black when dried but becomes shiny black after soaking. Readily available from Chinese stores.

      Dried prawns are a popular seasoning in many Cantonese dishes. Choose dried shrimps that are pink in colour and soak in water to soften before use.

      Lap cheong, or Chinese sausages, are perfumed with rose-flavoured wine. They are never eaten alone, but cooked with rice or other food.

      Oyster sauce is a Cantonese speciality, regular oyster sauce is a very flavoursome soy-based sauce with oyster extract. Vegetarians should look for the vegetarian version which is sometimes sold as ‘mushroom oyster sauce’.

      Red dates are also known as Chinese jujube, or hong zao in Mandarin, and are about the size of a round olive. Although Chinese red dates are sour when raw, they are sweet when matured and dried. Red dates are often eaten during Chinese New Year.

      Rice is a staple food in Asia. Long-grain jasmine rice is used in the recipes in this book, and is widely available from all supermarkets. Do not use glutinous or basmati rice.

      Rice wine is fermented from freshly steamed rice and has a relatively low alcoholic content. Widely used in Asian cooking, it is readily available in bottles. Japanese sake or dry sherry can be used as a substitute.

      Sesame oil is extracted from sesame seeds that have been well toasted, producing a dark, dense, highly aromatic oil that can be used for cooking, marinades, sauces and soups, or as a table condiment. Its nutty, smoky flavour has become a hallmark of Chinese cuisine.

      Sesame paste is made from ground, roasted sesame seeds and comes in glass jars covered with oil. It is quite hard and needs to be mixed with a little

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