A WHOLESOME AND SUMPTUOUS!!
SWEETCORN VEGETABLE SOUP
TUNG PO MUTTON
SHAOMAI
YANG CHOW FRIED RICE
SWEETCORN VEGETABLE SOUP
Prep time 20minutes
Sweetcorn (cream) 125gms
Carrots 50gms
Cabbage 50gms
Mushrooms 10gms
French Beans 20gms
Ginger 10gms
Spring onions 1no
Stock 750ml
Corn flour 1tspn
Sugar 5gms
Salt and pepper to taste
Ajinomotto a pinch
Coriander leaves 1 sprig
Method:
Flavor the stock by boiling with chopped ginger for 5-7 minutes. Strain. Prepare corn flour paste by dissolving in 15ml of water and keep aside. Fine chop the vegetables. Reboil the stock add in sweet corn (cream style). Boil for a minute, add in the vegetables, seasoning and if necessary thicken with corn flour. Season and add sugar. Serve hot along with Chinese proprietary accompaniments.
Tips:
Make sure that vegetables stay crunchy.
Remove the scum, when the corn and vegetables come to a boil.
TUNG PO MUTTON
Prep time 2hours
Muttom (boneless) 200gms
Potatoes 150gms
Carrots 125gms
Sugar 5gms
Ginger 10gms
Five spice powder 2gms
Rice wine 50ml
Szechwan pepper 2gms
Garlic 2cloves
Oil for deep frying
Soy sauce 2ml
Corn starch 5gms
Stock 1 ltr
Onion greens 2bulbs
Method:
Cut the mutton into 2cm cubes, cut one side of each halfway down. Peel the potatoes and carrots, cut them into 2cm cubes. Heat oil in a wok, when it is smoking deep fry the mutton for 30 seconds or until it turns golden. Place the mutton in a pot and cover the meat with stock. Add soy sauce, sugar, onion bulbs, sliced ginger, crushed garlic, pepper, 5 spice powder, rice wine and bring to boil. Remove the scum. Cover and simmer for about 90minutes or until mutton is cooked. Thicken with corn flour, add in potatoes and carrots. Cook for another 10-12 minutes (potatoes should get cooked). Serve hot, garnished with chopped greens of spring onions.
Tips:
Cooking time of mutton will depend on the quality of the meat. Ideally meat should be marbled.
Make sure vegetables do not get overcooked i.e. mashy in texture.
SHAOMAI
Prep time 60minutes
Water chestnuts 100gms
French beans 50gms
Pork minces 100gms
Ginger 10gms
Garlic 2cloves
Carrots 100gms
Sugar 2gms
Salt to taste
Black pepper pwd to taste
Soy sauce 2ml
DUMPLING SHEETS-
Flour 100gms
Egg 1/2no
Water 30ml
Salt a pinch
Oil 5ml
Method:
Fine chop all vegetables and mix all ingredients to form a filling. For the dumpling sheets, prepare smooth dough. Divide into small balls (10gms) per piece. Roll each into a circle. Place tspn of filling in the center. With your free hand, gather the sides of the wrapper around the filling letting the wrapper pleat naturally. Squeeze the middle gently and tap the dumpling to flatten the bottom, so that it can stand upright. Make the remaining dumplings in the same manner. Place the dumplings in a steamer and steam for about 15 minute. Serve hot with a spicy dipping sauce.
Tips:
You can replace water chestnuts with mushrooms and pork mince with chicken/ beef /fish/tofu.
YANGCHOW FRIED RICE
Prep time 60minutes
Rice 200gms
Egg 1nos
Shrimps 100gms
Salt to taste
Crushed peppercorns to taste
Onions 50gms
Peas (boiled) 50gms
Ajinomoto a pinch
Roast pork 125gms
Soy sauce a few drops
Oil 30ml
Spring onions 1 no
Method:
Boil rice (drain method) till almost cooked. Keep aside. Dice the roast pork. Shell, devein and finely chop the shrimps, sprinkle salt and pepper. Heat oil in a wok. Add shrimps, stir fry for few seconds. Remove. In the same oil, stir fry diced onions and peas for 30 seconds. Add in cooked rice, ajinomoto, soy sauce, spring onion greens, pork, shrimps and seasoning. Toss for a minute. Add in slightly beaten egg so that all the rice grains get covered, check seasoning and toss for about 30 seconds. Serve hot.
Tips:
Use long grain rice (non sticky).
Use of pork is optional.