Food Recipes

Method
Add gelatin and sugar to hot water and mix until dissolved and smooth.
In large bowl, mix mango puree, evaporated milk and ice cubes. Pour gelatin mixture into mango mixture and stir until ice cubes are melted.
Pour mixture into jelly mould and chill until set, at least 3 hours. To serve, dip jelly mould briefly in hot water then turn pudding out onto platter. Squeeze on some lime juice, garnish with mango slices if desired and serve. (Best eaten within a day). Serves 8.

Each serving includes: Calories 208, 49 g Carbohydrates, 5 g Protein, 1 g Fat, trace Saturated Fat, 3 mg Cholesterol, 4 g Fibre, 42 mg Sodium, 345 mg Potassium. An excellent source of vitamin A and vitamin C. A good source of fibre and vitamin E.
This is a sample recipe from HeartSmart Chinese Cooking by Stephen Wong, one of the books in the Heart and Stroke Foundation’s Heart Smart Library. Recipe reprinted with permission from Douglas & McIntyre.

Method
Combine first four ingredients and cook over moderate heat for 5
minutes. Reduce heat and simmer uncovered for 15 minutes.

Combine the second four ingredients and boil for 10 minutes.

Combine the remaining seven ingredients.

Combine the above three sets of ingredients and simmer for 45 minutes. Remove cinnamon. Puree in food processor. Return to kettle and simmer until thick. Transfer to sterilized mason jar, cap loosely and let cool. Tighten caps and let stand in dark at least 2 weeks.

Makes 2 pints.

Method
Combine chicken, 2 tablespoons soy sauce, cold water, 1 1/2 tablespoons cornstarch and garlic salt in bowl. Stir evenly in one direction and let marinate 30 minutes. Remove tips and seeds from chiles, then cut in 1-inch pieces. Combine remaining 2 tablespoons soy sauce, wine, sugar, 1 teaspoon cornstarch, salt and sesame oil in small bowl. Heat 2 to 3 inches oil in wok to 400øF. Add chicken and fry 30 seconds. Remove chicken and drain off all but 2 tablespoons oil. Heat oil and fry chiles until black. Add ginger root and chicken, stirring and tossing together. Add soy-wine mixture and cook, stirring, just until thickened.
Remove from heat and sprinkle with nuts.

Method
Mix above together and refrigerate for one hour (at least) Place above seasonings in bowl and set aside Mix and set aside above sauce ingredients 3 C peanut oil for deep frying 1 tsp sesame oil Fry shrimp, or chicken in peanut oil. Place in bowl and set aside.

Pour off all but 2 T oil and add seasonings and brown.
Stir in sauce until bubbles. Return shrimp. Add sesame oil.

This recipe is absolutely sensational. However it does not make alot of sauce for rice. I usually double the sauce ingredients. It is very hot. If you like food milder leave out some chilis.

Method
Preparations: Preheat the oven to 325 degrees Fahrenheit and grease the tart pans.

Cut the lard. Use a sifter to sift the flour into a large bowl. Work the lard and butter into the flour with the tips of your fingers, until the mixture has the appearance of coarse breadcrumbs. Continue kneading, adding the hot water. Roll the dough into a large ball, cover with wax paper and refrigerate while preparing the custard filling.

Lightly beat the eggs, taking care not to produce any air bubbles. Stir in the milk and the sugar. Add the yellow food color if using.

On a large, lightly floured surface, roll out the dough until it is very thin (about 1/8-inch or 3 to 4 mm thick). Cut the dough in half before rolling out if needed. Use a pastry cutter to cut out 18 circles that are 3-inches in diameter. Fit the circles into the tart shells.

Pour the filling into the shells. Bake until the custard is cooked and a knife inserted in the middle comes out clean (about 35 minute). Cool

Method
Wash the bean sprouts to give them more time to drain. Boil noodles in salted boiling water until they are soft, but not sticky. Break the noodles in half if desired so they are easier to manage. Blanch the noodles in cold water and drain.* Cut the chicken into thin strips. Add seasoning ingredients to chicken, adding cornstarch last. Marinate chicken in seasonings for 10 to 15 minutes. While chicken is marinating, prepare vegetables. Cut the bok choy diagonally into 1/2 inch thick slices, slice mushrooms. Heat the frying pan on high, add 2 tablespoons of oil and fry the noodles in small portions until they are golden. Use chopsticks to separate the noodles as they are frying. Remove the noodles. Add more oil and add the meat and onion to the pan. Stir fry until the meat has no redness. Remove from wok or pan. Cook the rest of the vegetables separately, adding a bit of salt if desired to taste. With the bean sprouts and bok choy add a bit of sugar as well if desired. If desired, add about 1/4 cup of water and cover pan while cooking bok choy, as it doesn’t contain much moisture. Give the gravy a quick restir. Add all the ingredients back into the wok, making a well in the middle if the wok for the gravy. Mix well. Add green onions at this point if desired, or save them for a garnish. Pour on top of the noodles. Garnish with sesame seeds. Serve hot. Serves 4 to 6.