Fortune Cookies

Ingredients

• 3 egg whites
• 3/4 cup white sugar
• 1/2 cup butter, melted and cooled
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 cup all-purpose flour
• 2 tablespoons water

Directions

1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets, or line with parchment paper. Have fortunes ready to go on small strips of paper.
2. In a large glass or metal bowl, whip egg whites and sugar on high speed of an electric mixer until frothy, about 2 minutes. Reduce speed to low, and stir in melted butter, vanilla, almond extract, water and flour one at a time, mixing well after each. Consistency should resemble pancake batter. Spoon the batter into 3 inch circles on the prepared baking sheets. Leave room between for spreading.
3. Bake for 5 to 7 minutes in the preheated oven, or until the edges begin to brown slightly. Quickly remove one at a time, place a message in the center, and fold in half. Fold the ends of the half together into a horse shoe shape. If they spring open, place them in a muffin tin to cool until set.

Important Note:

Although these cookies are not malleable if overbaked, you need to bake them long enough until they are golden around the edges or they will be too under baked and remain soft, spongy and pancake-like. Enjoy!

RECIPE COURTESY OF www.allrecipes.com by BABYCAKES291

Mooncakes

Makes 20

Filling:

1 pound red azuki beans

water

3/4 cup lard or oil

1-3/4 cups sugar

Directions:
Soak red beans in water to cover 2 hours. Drain and discard the water. Cover with
8 cups fresh water and bring to a boil, then simmer over low heat 1-1/2 hours or
until skins open. Strain the beans and discard the skins. Place the strained beans
in several layers of cheesecloth and squeeze out any excess water.
Place in a saucepan with the lard or oil and the sugar. Cook, stirring continuously,
until almost all the moisture has evaporated. Let cool.

You will need 2 cups of filling for the mooncakes. Divide this into 20 portions and
shape into balls.

Water-Shortening Dough:
2 cups flour
5 tablespoons lard
10 tablespoons water
1/4 teaspoon salt
Flaky Dough:
1 cup flour
5 tablespoons lard
Red food coloring for design

Directions:
Mix ingredients for the water-shortening dough and the flaky dough separately until
smooth. Divide each dough into 20 equal portions. Wrap one portion of flaky dough
inside each portion of water-shortening dough. Roll out each piece of dough, then
fold in thirds to form three layers. Roll out again, and once more fold in thirds to
form three layers.
Flatten each piece of dough with the palm of your hand to form a 3" circle. Place
one portion of filling in the center. Gather the edges to enclose the filling and pinch
to seal. Place the filled packet in the mold, gently pressing to fit. Invert and remove
the mold.
Dilute red food coloring with water and pour onto a damp paper towel on a plate.
Take some food coloring onto the cookie-design stamp, then press on top of the
mooncake.
Repeat process for remaining mooncakes. Arrange mooncakes on a baking sheet.
Bake 20 minutes at 350 degrees. Let cool before serving.

Making mooncakes is fairly complicated, and this recipe uses two doughs that are folded and rolled together in a manner similar to French puff pastry. Also, the mooncakes are formed in a special decorative aluminum
mold and stamped with a Chinese cookie-design stamp, which might be available in better-stocked Chinese kitchenware stores. If necessary, you could substitute a miniature Bundt pan or fluted brioche pan and a Western cookie-design stamp.

Finally, while this recipe has a sweet filling of red beans, you could mix in other ingredients, such as Chinese chopped dried fruits and chopped nuts.

Chinese Squash Stuffed with Ground Pork

Ingredients:

1 Chinese Squash (about 2 pounds)

0.5 pound grounded pork

2 tsp minced green onion

1 tsp minced ginger

1 small red peeper

One can Chicken broth

1 tbsp Soy source

1 tsp Sugar

1 tsp chicken flavor bouillon

2 tsp Cooking rice wine

Directions

Peel the Squash's skin and cut it to 2 inch long round pieces

Use a spoon to take way seeds inside.

Mix the meat with green onion, ginger, soy source, chicken bouillon, sugar and rice wine.

Fill the mixed meat as stuffing and fill the stuffing into the Chinese squash.

Put wok over the heat and add the chicken broth into the wok

Then put stuffed Chinese squash in and cook in a medium heat for about 30 minutes and it will be ready to serve.

Szechuan Style Squid

Szechuan Style Squid

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(Larger-sized squid tubes with thick walls are best suited to this dish)

Serves 6

Ingredients:

500 g/1 lb squid
1/2 teaspoon salt
1 egg white, slightly beaten
2 tablespoons cornflour (cornstarch)
1 red capsicum
4 spring onions (scallions)
1 teaspoon finely chopped garlic
1 teaspoon finely chopped ginger
1 tablespoon bottled chilli radish
6 tablespoons chicken stock
1/2 teaspoon oriental sesame oil

2 - 4 cups peanut oil for deep-frying
1 tablespoon peanut oil for stir-frying

Directions:

1. Prepare squid, scoring the flesh and cutting into pieces.
Season with salt, pour over the egg white, oil and 1 1/2
tablespoons of the cornflour and mix well.

2. Cover and chill for about 30 minutes. Cut capsicum and
spring onions into bite-sized strips.

3. Heat peanut oil and when moderately hot drop in the squid,
stirring to keep pieces separate. In less than a minute
they will curl and become white. Either scoop out the
squid with a large wire spoon, or pour contents of wok
through a metal strainer over a metal bowl.

4. Return wok to heat and in the film of oil that remains
stir fry garlic, ginger, capsicum and spring onions for
1 minute.

5. Add chilli radish and toss, then add stock and bring to
the boil. Thicken with remaining cornflour mixed with
2 tablespoons cold water.

6. Stir in squid and sesame oil, toss well and serve
immediately with steamed rice.

SOURCE : http://www.chinesefooddiy.com

Mashed Eggplant

Mashed Eggplant

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Ingredients:

1 lb (500 g) eggplants
2 tsp sesame oil
2 tsp salt, or to taste
1 tbsp sesame paste
1/2 tsp fresh coriander (or cilantro), chopped
1/2 tsp chives, chopped
1 whole garlic, mashed

Directions:

1. Peel the eggplant and cut into thin slices. Place in a
heat-proof dish and steam for 20 minutes, or until
very soft. Mash and let cool.

2. Mix well with the sesame oil, salt, sesame paste,
coriander, chives, and garlic and serve.

SOURCE : http://www.chinesefooddiy.com

Happy Union

Happy Union

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Serves 4

Ingredients:

1/3 cup chicken broth
2 teaspoons oyster sauce
1 1/2 teaspoons soy sauce
1 teaspoon Chinese rice wine or dry sherry
1 teaspoon sesame oil
1 tablespoon oil
1/2 pound shrimp, shelled
2 slices ginger
1 clove garlic
2 skinless, boneless chicken breast halves, sliced crosswise in 1/2" slices
1 bunch bok choy, cut in 1-1/2" pieces, blanched
1 tablespoon cornstarch
1 tablespoon water

Directions:

1. Combine first 5 ingredients for sauce.

2. Heat half the oil in a wok. Add shrimp and stir-fry until pink.
Remove.

3. Heat remaining oil. Add ginger and garlic and stir-fry
until golden. Discard. Add chicken and stir-fry until opaque.
Add bok choy and stir-fry 1 minute.

4. Add sauce and bring to a boil. Return shrimp to wok and
mix well.

5. Dissolve cornstarch in water and add to wok, stirring and
cooking to thicken sauce.

SOURCE : http://www.chinesefooddiy.com

Chiang Mai Steaks

Chiang Mai Steaks

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Ingredients:

Coconut Milk:

1 1/2 cup Water
1 cup Packed -- flaked coconut

Steaks:

4 Beef tenderloins -- cut 1"
2 tablespoon Creamy peanut butter
2 teaspoon Curry powder
1 Coconut Milk
Kiwi fruit -- peeled and
2 tablespoon All-purpose flour
Sliced -- if desired
1/4 teaspoon Salt
Flaked coconut
1/2 teaspoon Butter
Parsley sprigs
1/2 teaspoon Vegetable oil

Directions:

1. Bring 1 1/2 cups water to a boil in small saucepan Add
1 cup packed, flaked coconut and simmer,uncovered,5 minutes.

2. Process in blender at high speed for 1 to 2 minutes or
until thoroughly blended. Strain coconut milk, discarding coconut.

3. Prepare coconut milk. Combine flour and salt; dust beef
tenderloin steaks.

4. Shake off excess flour and reserve.

5. Heat butter and oil in large heavy frying pan over medium
heat until hot.

6. Add steaks and pan fry 6 to 8 minutes or to desired
degree of doneness, turning once.

7. Remove steaks, keep warm.

8. Reduce heat to medium low. Add reserved flour to pan and
cook just until brown, stirring constantly.

9. Stir in peanut butter and curry powder until smooth.

10. Gradually add coconut milk and cook until sauce comes
to a boil and thickens, stirring constantly.

11. Return steaks to pan and turn to coat with sauce.


Serving Suggestions & Notes:

Place steaks on heated platter. Garnish with Kiwi and
parsley sprigs. Sprinkle with coconut and serve

SOUREC : http://www.chinesefooddiy.com