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Char Kway Teo
(A popular street hawker's made with chow fun or rice noodles)
Yield: about 4 cups
Ingredients:
2 tablespoons peanut oil
2 eggs, beaten
3 small onions, sliced in thin rings
3 to 4 fresh red chilies, seeded and minced
2 cloves garlic, chopped
3 Chinese sausages (lap cheong), thinly sliced
1/2 pound small shrimp, sliced
1 cup mung bean sprouts
about 3/4 pound fresh rice noodles (chow fun)
2 to 3 tablespoons soy sauce
1 tablespoon soy sauce
2 scallions, cut into 1/2 inch lengths
Directions:
Heat 2 teaspoons oil in a wok over medium heat. Add eggs and scramble. Remove.
Heat remaining oil over medium-high heat. Add onions and
stir-fry until they start to brown. Add chilies, garlic, and
Chinese sausages and stir-fry until fragrant. Add shrimp and
stir-fry until barely pink.
Increase heat to high. Add bean sprouts, rice noodles, soy
sauce, and oyster sauce. Stir-fry until bean sprouts wilt.
Add scrambled eggs and reheat, tossing to mix. Sprinkle with
scallions.
*You should use fresh rice noodles (chow fun) that are
available at Asian markets. However, you can substitute dried
broad rice noodles known in Thai and Vietnamese markets as
banh pho.
Drunken Fresh Shrimp
Ingredients:
10 1/2 oz (300g) live fresh-water shrimps
2 tsp. soy sauce
3 1/2 oz (100g) scallion white
2 tsp. sesame oil
1 oz (25g) scallions, chopped
1 tbsp meat stock
15 Sichuan roasted peppercorns
2 tsp. strong white liquor
1/4 tsp. salt, or to taste
1/4 tsp. MSG (optional)
Directions:
1. Crush the peppercorns and the scallion white together,
and mix with salt, soy sauce, sesame oil stock, MSG (optional) to make a dipping sauce.
2. Wash the shrimps well to rid them of and sand. Cut
off the whiskers and feet, wash again, and drain. Place in
a bowl and set aside.
3. A few minutes before serving, pour the liquor over
the shrimps, add chopped scallions and cover the bowl with
a dish. Invert the bowl and weight it so the shrimps cannot
get out.
4. To eat, dip the live shrimps in the dipping sauce.
Esi Fafao
(Made with papayas, this Somoan dish is an interesting
variation on stuffed green peppers)
Serves 4 Ingredients:
1 16 pound (about 7.5 kg) turkey
Marinade:
2 green papayas
1 pound ground beef
1 onion, chopped
1/2 cup breadcrumbs
2 eggs
2 tablespoons milk
salt & pepper
cooking oil
Directions:
Preheat oven to 350. Halve papayas, cut off hard stem ends;
scoop out and discard seeds.
Combine beef with remaining ingredients except oil. Stuff
papaya with beef mixture. Rub papaya with a little oil and
sprinkle with salt & pepper.
Arrange papayas, stuffed side up, in a baking pan. Cover
with foil and bake 45 minutes. Remove foil and bake 15 minutes
longer.
Lemon Chicken (Steamed)
Brown sugar balances the tartness of the lemon in this
popular dish.
Serves 2 - 4 Ingredients:
4 -5 boneless chicken breasts, cut into bite-size pieces
2 slices minced ginger
4 tablespoons fresh lemon juice
Marinade:
1 tablespoon dry sherry
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 teaspoon brown sugar
1 tablespoon green onion, thinly sliced on the diagonal
Directions:
Combine the marinade ingredients. Place the chicken in
a bowl with the lemon juice. Add the marinade ingredients
and sprinkle the ginger pieces over the chicken.
Marinate the chicken for about 20 minutes.
Steam the chicken. If using the wok to steam the chicken,
place the chicken on a steam-proof dish and pour the marinade ingredients over it. Steam the chicken for about 40 - 45 minutes (until the chicken turns white).
If using a commercial steamer, depending on the type of
steamer you may not be able to pour the marinade over the
chicken before steaming. Instead, reserve the marinade and
steam the chicken according to the manufacturer's instructions.
Bring the reserved marinade to a boil and pour over the
chicken just before serving.
Serve hot with rice and Stir-fried dried mushrooms. Garnish
with green onion and lemon wedges.
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