Foo Yung Recipe
Ingredients:
vegetable oil
1/2 c of stock (chicken)
2 Tbsps of soya sauce
1 tsp of vetsin
1/8 tsp of pepper (ground)
1 tsp of sugar
1 onion; sliced
2 green onions; minced
2 c of fresh mung sprouts
1 c of cooked pork or shrimp
6 beaten eggs
For the Gravy:
a little salt to taste
1/8 tsp of pepper (ground)
1 tsp of vetsin
2 Tbsps of soya sauce
1 Tbsp of cornstarch
1.5 c of stock (chicken)
Instructions:
Heat oven up to 200 degree F temperature. Take platter and make a table napkin lining. Combine all ingredients together but set aside oil for cooking.
Heat pan with veggie oil about 1/2-inch in height. Take measured scoops of prepared egg mix then fry. Repeat until entire mixture is cooked.
The heated oven is for keeping first few omelettes hot.
Make the gravy by combining all your ingredients (listed under For the Gravy) together then boil in sauce pan. Stir until mixture thickens.
>> Foo Yung Recipe
Chinese Fried Rice Recipe
Ingredients:
1/4 c of veggie oil
1/4 c of mushrooms
1 garlic clove; chopped finely
1 ginger slice; chopped finely
2 c of chopped pork, chicken, shrimp & ham
4 green onions; chopped
4 c of rice; cooked
1/4 c of soya sauce
1/8 tsp of pepper (white); ground
2 whole eggs
Instructions:
Prepare the pepper, soy sauce and egg in a bowl. Stir. But do not beat well. Heat a wok and put in oil. Fry garlic & ginger until light brown.
Next, add rice. Make sure to break apart rice lumps. Add meat, shrimp, chicken & ham. Once these are heated through, add egg mix. Be sure to stir continuously for around 3 min & then, serve.
>> Chinese Fried Rice Recipe
Lemon Chicken Recipe
Ingredients:
1 tbsp of sherry
1/2 tsp of salt
1 tbsp of soy sauce
1/4 c of cornstarch
3 lbs of deboned chicken breasts
1/2 tsp of baking powder
1/3 c of sugar
2 c of vegetable oil
1 tbsp of cornstarch
2 tbsps of vegetable oil
1 c of chicken stock
1 tbsp of lemon juice
2 whole eggs
1 tsp of salt
1 pc lemon
Instructions:
Mix the chicken and the soy sauce, dry wine and the salt. Allow the marinate seep through the meat for a quarter of an hour.
Beat the eggs, baking powder and cornstarch to make the batter. Heat your wok and put in 2 c oil til it reaches 350 deg. Farenheit. Cover the chicken pieces with the batter and fry these until golden brown. Slice into small bite-sized pcs.
Put together the sugar, broth, cornstarch with lemon juice. Add in the last tsp of salt. Mix the lemon strips with the solution and stir-fry for around half a minute. Pour in the cornstarch mix. Stir continuously. Pour the sauce on the chicken and serve.
>> Lemon Chicken Recipe
Silver and Gold Shredded Chicken Recipe
Ingredients:
1/2 lb of chicken (breast part); deboned and skin removed
For the Marinade:
2 tsps of cornstarch
1/2 tsp of salt
1 Tbsp of wine
1 tsp of sesame oil
1 medium to large sized egg (yolk removed)
3 Tbsps of peanut oil
1 lb of spinach (fresh); washed with stems taken off
1 clove of garlic; crushed
1 tsp of salt
1/2 c of peanut oil
1 Tbsp of soya sauce
1 tsp of sugar
Instructions:
Combine all ingredients for marinade. Shred semifrozen chicken breasts then marinate (minimum of 1 hr). Then divide prepared chicken into 2 parts with equal quantity. Pour soy sauce on one part.
Heat wok in high temperature then pour 3 Tbsps of peanut oil. Fry garlic until just golden in color. Put in spinach then continue stir-frying.
Next, pour salt then the sugar in. Once spinach is wilted, remove these and place them onto the middle of a platter. Remove garlic from wok. Wipe wok until clean.
Use wok again to heat half a cup peanut oil. Temperature should be 280 degrees Fahrenheit. Once wok is hot, carefully stir-fry chicken part without soy sauce.
Then, once chicken is cooked, drain oil. Put the white meat on a side of your platter (w/ spinach). Cook chicken w/ soya sauce using a similar style then arrange at the other side of platter.
>> Silver and Gold Shredded Chicken Recipe
Vegetable Fried Rice Recipe
Ingredients:
4 c of rice; cooked and cooled
1/2 c of peas
1 bell pepper (red); cubed
1 small carrot
2 beaten eggs
6 tbsps of peanut oil
1/2 tsp of salt
3 tbsps of wine (rice)
1/4 c of light soya sauce
Instructions:
Put together the salt, soy sauce plus rice wine. Mix then set this aside. Prepare wok in medium temperature.
Next, pour 2 Tbsps peanut oil when skillet is hot. Cook eggs ’til firm. Make sure these are still moist. Place eggs in bowl. Break cooked egg to small pcs. Set this aside.
Boil a qt of tap water. Put carrots in. This should be done in about a minute. Then drain.
Prepare a skillet in medium high heat. Add in remaining peanut oil. Stir fry garlic. Toss in celery, carrots, peas plus the bell peppers.
Then, put rice in after stir frying these for a minute. Then, stir fry again when rice is in. Put sauce then cook for 5min. Be sure to stir continuously.
>> Vegetable Fried Rice Recipe
Cantonese Meatballs Recipe
Ingredients:
1/4 c of water
2 Tbsps of cornstarch
2 Tbsps of finely chopped onions (instant)
1 lb of beef (ground)
1 Tbsp of ketchup
1 Tbsp of vinegar
5 Tbsps of Teriyaki sauce
3 Tbsps of Brown/ Cane sugar
20 ozs of pineapple (in chunks with syrup)
Instructions:
Remove pineapple chunks from its syrup. Put unrefined sugar (brown or cane sugar) with the teriyaki sauce, ketchup and vinegar.
Combine the beef, minced onion and 2 Tbsps of teriyaki sauce. Roll pieces into round meatballs. This serving can make 20 pieces.
Let the meatballs turn brown in a skillet. Remove extra fat. Add the prepared syrup on the meatballs. Let the mixture simmer for ten min. Stir occassionally.
While waiting, mix cornstarch with water. Put this combination into the skillet. Add the pineapples. Keep fire on until the sauce is thick.
>> Cantonese Meatballs Recipe