Sushi

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Sushi, a representative food of Japan, is a vinegared rice garnished with an
assortment of fresh vegetables, fish and seasonings. You'll find many of
the ingredients ... and the bamboo mat ... at an Oriental food store.

RICE:

2 c White, Short-Grain Rice, preferably Japanese
3 c Water (or according to rice package directions)
3-1/2 tb Rice Vinegar -or- White Vinegar
1 tb Sugar
1-1/2 ts Salt

Cook rice in water for about 25 minutes or until all the liquid is absorbed.
Spread rice evenly over bottom of a large glass or wooden bowl.

Mix vinegar, sugar and salt together in a small bowl.

Sprinkle vinegar mixture generously over the rice. You may not need all the
vinegar mixture. The rice should remain somewhat dry.

With a large wooden spoon, mix rice with a slicing motion.

Leave the rice in the bowl, covered with a damp cloth.

ROLLS:

1 pk Nori Seaweed, large or medium (Quality nori seaweed must be crisp.
Look for a well-sealed package.)
1 Bamboo Mat, medium or large, for rolling sushi

FILLINGS ... Chose from these combinations:

1 Cucumber, cut into thin strips the same length as seaweed
1 Avocado, peeled, pitted and cut into thin strips
Fresh Cilantro, minced

2 oz Daikon Radish, cut into strips
2 oz Pickled Ginger
4 oz Small Shrimp, cooked

4 oz Prosciutto
1 Cucumber, cut into thin strips
1 Avocado, peeled, pitted and cut into thin strips
2 oz Pickled Ginger

TO ASSEMBLE SUSHI ROLLS:

Place one sheet of nori seaweed on the bamboo mat.

Spread approximately 3/4 cup rice onto seaweed; flatten with the back of a
spoon. Leave uncovered 3/8 inch (1 cm) at front of sheet and 3/4 inch (2 cm
at end of sheet.

Place all filling ingredients at center.

To form roll, lift one end of the mat and begin to roll and compress the
seaweed. Use the mat only to help form the roll. (It may be difficult at
first to keep the mat from rolling with the seaweed.)

Moisten end of seaweed with a small amount of water to seal the roll.

Cut into rounds approximately 1/2 inch thick.

Yield: 10 servings; 5 rolls, 6 pieces/roll

Stir Fried Lobster and Chicken

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Ingredients:
1 lb. chicken
2 lb lobster
5 to 6 straw mushroom
5 slices of ginger
2 stalks of spring onion ( cut diagonally)
½ tablespoon chicken broth
½ tablespoon oyster sauce
5 to6 drops sesame oil
1½ shaoxing rice wine
white pepper
1 egg white
1 clove garlic (crushed)
salt to taste
cornstarch
oil for frying


The Sauce
In a bowl mix the chicken broth, sesame oil, white pepper, salt, sugar and oyster sauce and a teaspoon of cornstarch for thickening.

Preparation
Shell and slice the lobster meat, sprinkle with a little cornstarch, set aside, then bone and slice the chicken
Add the egg white and then mix in a little cornstarch. Set aside.

Stir Fry
Heat wok until very hot, then add in 3tbsp of oil. Swirl oil in wok and then pour oil back into the container. Pour in a fresh ladle of oil. Quickly add in the lobster and chicken slices.
Pre-cook for about 25 to 30 seconds. Remove and drain well. Add 1 tbsp of oil to the wok, add the garlic, spring onions, ginger slices, and mushrooms. Stir fry for a few seconds then add in the chicken and lobster slices. Sprinkle with the rice wine, then add in the sauce. Add all the remaining then dish up

Stir Fried Shrimp with Assorted Vegetables

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Ingredients:
½ lb shelled shrimp
t tsp cooking wine or sherry
¼ tsp salt
½ cup oil for frying
½ cup each of diced red onion and diced carrot
¼ cup diced button mushroom,
¼ cup precooked green peas
1/3 tsp salt
1 tsp cornstarch
dash of black pepper
sesame oil
2 tbsp water
1/3 egg white
¾ tbsp cornstarch

Preparation
Rinse and devein shrimp, drained well
Mix shrimp with wine, salt, egg white and cornstarch in that order, mixing after each addition.

Before frying, add 1 tbsp of oil and mix with it so that the shrimp will not stick together easily. Heat the wok then add oil.
Fry the shrimp over medium heat until cooked (precooking), remove shrimp.

Reheat the wok and add 2 tbsp of oil, stir fry the red onions until brown. Add the diced vegetables, 2 tbsp of water and stir fry until the liquid is thick and the ingredients are cooked.
Add shrimp and then the cornstarch ( salt, pepper, sesame oil and 2 tbsp of water). Turn the heat to very high, stir quickly to mix.
Serve immediately.

Pan Fried Chicken with Lemon

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Ingredients:
1 lb of boneless skinned chicken breasts

Batter
2 tbsp. white flour
½ tsp baking powder
1½ tsp. cornflour
1 egg
¼ tsp salt
2 tbs water
4 oz groundnut oil for frying

Lemon Sauce.

1¾ tbs lemon juice
1 lemon, cut in thin slices
4½ tbsp. chicken stock
¾ tsp rice wine or dry sherry
1 scant tsp cornflour mixed with
1 scant tsp water
1½ tsp. sesame oil
dash of white pepper
1 tbs sugar
1 tsp salt

Instructions:

1.Beat the chicken breasts lightly. combine all the batter ingredients together in a medium sized bowl and mix well. Add the chicken and coat thoroughly.

2.Heat the wok until hot and add the oil. Fry the chicken pieces over a moderate heat until they are brown and crisp, about 2 to 3 minutes on each side. Drain on paper towels.

3.Drain and wipe the wok. Add the lemon sauce ingredients and simmer for 2 minutes. Cut the chicken into bite size pieces and arrange on a serving plate. Pour the sauce over the chicken and serve immediately.

Braised Carp With Ginger

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Ingredients:
2 kilo of Carp
200 gm. fresh ginger
200 gm. fresh scallions
35 gm. wine (double distilled)
1¾ cups water
4 gm. msg
5 gm. coarse sea salt
dash pepper
1tsp. cornstarch
6 to7 drops sesame oil
½ tsp. sugar
7 to 8 drops dark soy sauce
10 gm. fresh coriander leaves
5 tbs. oil

Preparation

Cut the carp but leave the scales intact. Carp scales have a crispy chewy texture and are edible. Peel and crush the ginger. Remove the roots from the scallions, and then cut into halves.

Heat wok until smoking hot. Add oil. Sauté the ginger and scallions for 2 to 3mins. Lightly brown the carp on both sides. Add the wine and water. Add the sea salt, sesame oil ,pepper, msg and sugar.

Bring to a boil before adding the dark soy sauce. Cover and braise over high heat for 20 minutes. Thicken the sauce with cornstarch. (add some water to the cornstarch and mix well before adding in).
Serve and topped with coriander.

Cantonese Steamed Pork

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Ingredients
1 1/2 cups long-grain white rice
1/2 cup fat-skimmed beef broth
About 2 tablespoons reduced-sodium soy sauce
1 tablespoon dry sherry
1 tablespoon salted fermented black beans, rinsed and chopped
1 tablespoon minced fresh ginger
1 large clove garlic, minced
2 teaspoons firmly packed brown sugar
1/4 teaspoon hot chili flakes
1 pound fat-trimmed pork tenderloin, cut into 1/2-inch crosswise slices
About 1 1/3 pounds baby bok choy (each 2 to 3 in. long), rinsed

Directions
1. In a 3- to 4-quart pan over high heat, bring rice and 3 cups water to a boil. Reduce heat and simmer, covered, until rice is tender to bite, about 20 minutes.

2. Meanwhile, in an 8- to 10-quart pan or a 14-inch wok, set a rack over at least 1 inch boiling water. Choose a shallow, rimmed pan about 8 inches wide that fits on the rack and can be lifted out (fashion a string harness, if needed).

3. In the shallow pan, combine beef broth, 2 tablespoons soy sauce, sherry, black beans, ginger, garlic, brown sugar, chili flakes, and pork. Turn the meat over in the seasonings.

4. Cover pan with foil and set pork pan on rack; cover larger pan. Steam on high heat until pork is no longer pink in center (cut to test), about 12 minutes. Protecting hands, lift out pork pan and rack. Keep pork warm.

5. Add enough water to pan to make 1 inch deep and bring to a boil. Add bok choy, cover, and boil until just tender when pierced, 2 to 4 minutes. Drain.

6. Serve rice in bowls with pork and juice, and bok choy. Add soy to taste.

Szechuan Style Squid

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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

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.
Cover and chill for about 30 minutes. Cut capsicum and spring onions into bite-sized strips.
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.
Return wok to heat and in the film of oil that remains stir fry garlic, ginger, capsicum and spring onions for 1 minute.
Add chilli radish and toss, then add stock and bring to the boil. Thicken with remaining cornflour mixed with 2 tablespoons cold water.
Stir in squid and sesame oil, toss well and serve immediately with steamed rice.

Stir-fried Fish Fillets

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Serves 4

1 pound boneless fish fillets, such as red snapper or cod

Marinade
1 tablespoon wine
a few drops sesame oil
salt and pepper to taste
1 egg white
1 - 2 teaspoons cornstarch

3 tablespoons cooking oil
1 clove garlic, minced
2 slices ginger, shredded
1 medium onion, sliced

Sauce - mix ingredients together and set aside
1/2 cup water
1 tablespoon oyster sauce
1/4 teaspoon soy sauce
1 - 2 teaspoons cornstarch

Vegetables as desired (celery, bean sprouts, snow peas, mushrooms and/or bok choy are all good choices. Use enough for 4 people)

Directions
Cut the fish into pieces approximately 1 1/2 inches by 1/2 inch (be sure the pieces aren't too small). Add the marinade ingredients, adding each ingredient separately and the cornstarch last. Mix well and let the fish marinate for 10 minutes.
While fish is marinating, stir-fry any vegetables you would like to serve with it. Place in a dish large enough to include the fish.
Heat wok and add oil. Add the garlic, ginger, and onion and brown until golden. Add the fish fillets, spreading them out in a single layer. Let the fish brown slightly, and then turn gently to the other side, until the fish is firm and white. Remove and place in the dish with the vegetables.
Give the sauce ingredients a quick re-stir, and then bring to a boil in a pot or the wok. Pour over the fish and serve immediately.

Chinese Lobster Sauce

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Lobster Sauce


Ingredients:
2 teaspoons fermented black beans
1 garlic clove
1/4 pound ground pork
2 scallion stalks

Mixture:
1 tablespoon soy sauce
1 tablespoon sherry
1/2 teaspoon sugar
1/2 cup water

1 1/2 tablespoons oil
1 tablespoon cornstarch
2 tablespoons water
2 eggs, beaten

Directions:
Mix together the soy sauce, sherry, sugar, and water in a small bowl. Set aside. Beat the eggs lightly and set aside.
Wash black beans and let sit for a few minutes to soften. Mince the garlic clove. Mash it together with the soaked black beans.
Cut the scallions into sections approximately 1/2 inch long. Add to the soy sauce/sherry/sugar and water mixture.
Heat wok and add oil, swirling to coat the sides. When oil is ready, add the mashed black beans and garlic and stir-fry briefly. Add the ground pork, and stir-fry until it changes color.
Give the scallion/soy sauce mixture a quick stir and add to the wok. Bring to heat heat, and then cook, covered, under medium heat for about 3 minutes.
While the ingredients are cooking, mix together the cornstarch and water to form a paste. Add to wok, stirring to thicken the sauce.
Give the beaten eggs a quick stir and add, stirring. Remove the sauce from the heat, pour over shrimp or lobster and serve.

Chinese Fish and Vegetables

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Serves 3 to 4

Ingredients:
1 lb white fish fillets, cut into bite sized pieces
2 carrots, sliced
1/4 cup bamboo shoots or water chestnuts
1 cup green vegetables
1/2 cup mushrooms, quartered
3 cm. piece of ginger, cut into thin slices
1/2 red pepper, sliced

Marinade:
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon sugar
1 egg white
dash of pepper

Sauce:
1 teaspoon sugar
1/2 teaspoon salt
2 teaspoons vinegar
4 teaspoons soy sauce
1 teaspoon sesame oil
1/2 cup water
1 tablespoon cornflour

Directions:

Combine marinade ingredients. Add fish to marinade and set aside.
Boil 3 cups of water. Add in carrots and green vegetables for 30 seconds. Plunge vegetables into cold water - this gives them a good color.
Heat wok. Add 1 cup oil and fry fish pieces for 1 minute.
Into clean wok add 2 tablespoons oil. Add in vegetables, ginger, mushrooms, red pepper, and bamboo shoots.
Add fish, but don't stir.
Add sauce. When boiling, stir lightly and cook 1 minute.