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Chinese recipes

Mama Mangia

Mama Mangia

Super Moderator
Fried Guinea Pig

1 guinea pig, de-haired, gutted, and cleaned
1/2 c. flour
1/4 - 1/2 t. ground cumin
salt and black pepper to taste
1/2 c. oil

Pat dry the skin of the guinea pig and rub in the cumin, salt, and pepper. Preheat oil. Dust the carcass with the flour and place it on its back in the oil, turning to cook both sides. Alternately, the guinea pig can be cut and fried in quarters.

Serve with boiled potato or boiled manioc root, and a salad of cut tomatoes and slivered onions bathed in lime juice and a bit of salt. Have cold beer on hand.
 
San Choy Bau

oil
1 tablespoon of peanut oil
1 tablespoon of sesame oil
1 tablespoon of ginger, freshly grated
2 spring onions, sliced
1/2 cup of bean sprouts
8 oz of pork mince
3 1/2 oz of barbecued pork
6 1/2 oz of water chestnuts, chopped
1 tablespoon of soy sauce
3-4 lettuce, leaves separated

Heat the peanut oil and sesame oils in the same wok. When hot add the ginger, spring onions and cook over a medium heat until the onion has softened and lightly browned. Add the pork mince and cook over a high heat until browned and the liquid has evaporated. Add the barbecued pork and water chestnuts and stir in the noodles and sauces.

Wash the lettuce leaves and pat dry with a paper towel. Spoon the meat mixture into each lettuce leave and sprinkle some of the remaining sliced spring onions over the meat.
 
Deep Fried Spring Rolls

3 oz of pork mince
3 oz of chicken mince
2 oz of shrimp, chopped
2 cups of vegetable oil
2 tablespoons of sesame oil
1 tablespoon of soy sauce
4 spring onions, chopped
1 tablespoon of fresh ginger, chopped
2 garlic cloves, chopped
1 cup of cabbage, chopped
3 tablespoons of sugar
20 spring roll wrappers
1/4 cup of vinegar

To make the filling for the spring rolls, heat oil in a large frying pan or wok. Add the garlic and cool for 30 seconds, until browned. Add the chicken, pork and shrimp, and continue to stir fry for 1 minute, until the meat has softened and changed color. Place the salt, sugar, and some soy sauce into the meat mixture and continue to stir fry for 2 minutes. Remove from he heat and transfer the meat mixture to a bowl. Set aside.

Spoon 2 tablespoons of filling in each egg roll. Place some water on the edge of each wrapper so you can seal them easily.

Heat 3 cups of cooking oil in the same wok or you can use a deep frying pan. When the oil is very hot, add the spring rolls, one at a time. Deep fry them in batches of 10.

Transfer the spring rolls to a serving plate with spring onion and parsley on top as garnish.
 
Japanese Sushi Rolls

40g deseeded cucumber - chopped very finely
sushi nori - 4 sheets
120g smoked salmon
300g sushi rice
2 tablespoons caster sugar
3 tablespoons rice wine vinegar
2 spring onions, very finely chopped
2 teaspoons Wasabi paste
pickled ginger to garnish
Soy sauce to serve

Cook the sushi rice in boiling water - refer to pack for cooking times.

While the rice is cooking, put the sugar and rice wine vinegar in a pan and heat until the sugar dissolves. Once the rice is cooked, drizzle the sugar/vinegar mixture over it and add the spring onions and chopped cucumber. Cover with a cloth and leave to cool.

Divide the rice into four portions. Slice the salmon into 1cm wide strips. Place a sheet of nori (shiny side down) on a bamboo mat. You can use a sheet of baking parchment but bamboo will be easier if you have it. Spread one of the four rice portions over the nori. Press it down evenly, leaving a 1cm gap around each side.

Now place one quarter of the salmon along the center of the layer of rice. Spread 1/2 teaspoon of wasabi paste on the salmon. Using the bamboo mat, roll up the nori tightly. You should roll it as tightly as you can to ensure the sticky rice holds everything together. Repeat the above steps to create 3 more rolls.

Use a wet knife to cut each roll into eight equal sized slices, standing them upright on a serving plate. Rinse the knife between each cut. Garnish with pieces of pickled ginger and a small dish of soy sauce.
 
Crispy Ginger Beef

1 lb of sirloin steak, thinly sliced
2 eggs
1 carrot, chopped
3 onions, chopped
1/4 cup of fresh ginger, chopped
5 garlic cloves, sliced
canola oil
3 tablespoons of soy sauce
4 tablespoons of rice vinegar
1 tablespoon of sesame oil
1/2 cup of sugar
3 teaspoons crushed chilli
3/4 cup of cornstarch
1/2 cup of water

Trim the sirloin steaks of any excess fat and cut into thin slices.

Combine cornstarch and water in a large bowl, mix well. Gradually add eggs into the mixture, beating lightly.

Dip the beef slices into the mixture so they are well coated.

Heat oil in a large wok. Make sure there is enough oil to coat the beef and vegetables. Add 1/4 of beef and cook until you have a crispy texture. Repeat the process for the remaining beef and set aside.

Use the same wok to cook the vegetables. Add the remaining oil. When hot enough add the carrots, onion, ginger, and garlic. Cook over high heat for a short while. Add soy sauce, sesame oil, rice vinegar, sugar, and crushed chilli to the vegetable mix. Bring to a boil and then add beef.

Serve immediately.
 
Pork Wonton Soup

2 dried chinese mushrooms
5 oz of pork mince
1 tablespoon of fresh coriander, chopped
1 tablespoon of soy sauce
2 teaspoons of fresh ginger, grated
18 wonton wrappers
SOUP

6 1/4 cups of chicken stock
2 dried chinese mushrooms
1 garlic clove, halved
fresh ginger, sliced
1 tablespoon of soy sauce
6 1/2 oz of thin egg noodles
3 1/2 oz of mushrooms
2 spring onions, sliced

Combine the chopped mushrooms, pork, coriander, soy sauce and ginger in a bowl, and mix together well.

Brush the edge of each wonton paper with water and place the spoonful of the pork mixture into the center of each wonton. Stick the edges together.

Combine stock, mushrooms, garlic, ginger, and soy sauce in a large saucepan and bring to a boil. Reduce heat and simmer the broth for 15 minutes. Strain the soup and remove the ginger and garlic. Slice the mushrooms and return to the soup.

Cook the egg noodles in boiling water for a 2 minutes until tender. Drain well.

Add the wontons to the soup and cook for a further 5 minutes. Add the noodles, mushrooms and spring onions and continue to cook until the vegetables are tender.
 
Prawn Soup with Noodles and Lemongrass

2 lb of medium prawns
2 stems of lemongrass, sliced
2 lime leaves, finely sliced
2 garlic cloves, chopped
1 teaspoon of fresh ginger, grated
2 tablespoons of coriander, chopped
2 large red chillies, seeded and sliced
4 cups of fish stock
8 oz of fine rice noodles
6 spring onions, sliced
1 tablespoon of thai fish sauce
2-3 tablespoons of lime juice
2 cups of bean sprouts
salt and pepper to taste
1/3 cup of coriander leaves

Peel and devein the prawns, leaving the tails intact. Set aside.

Put the prawn heads and shells in a large saucepan with the lemongrass, lime leaves, garlic, ginger, coriander stems and half of the chilli. Add the fish stock and 2 cups of water and bring to a boil. Reduce the heat and simmer for 15 minutes. Strain and remove the solid pieces from the broth.

Pour the prawn broth back into the saucepan and bring to a boil over a medium heat. Add the noodles and simmer for 5 minutes, or until soft.

Add the prawns, spring onions, fish sauce, lime juice and the remaining chilli. Cook for 2 minutes or until the prawns turn a pinkish color. Add the bean sprouts.

Taste the prawn broth and add extra fish sauce, lime juice, salt or pepper if required. Serve immediately with coriander leaves for garnish.
 
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