Rice Cooked in Chinese Manner

Ingredients : 2.75 cup rice, long-grain white or brown , 4-5 cup water

Instructions : 1. Put the rice in a sieve and wash it thoroughly under cold tap until the water runs clear. Drain in a colander and let it stand for a minute or two. 2. Place rice and water (4 cups for white rice and 5 cups for brown rice) in a large pot. Bring to boil, cover and simmer over very low heat for about 18-20 minutes for white rice and 30-35 minutes for brown rice, or until water is absorbed and steam holes appear on surface. 3. Fluff the rice with a fork and spread in a tray. Cool the rice completely, covered with plastic wrap or aluminum foil and chill at least 10-12 hours.

Ingredients : 3 tomato , 1 tablespoon pickle, sweet , 1 oz oil , 1 tablespoon corn flour , 1-2 tablespoon vinegar , 2 tablespoon sugar , 2 tablespoon soy sauce , 1/4 bone stock , 1 lbs fish fillets, white(hamoor/snipp , 1 egg , 2 tablespoon flour , deep fat for frying

Instructions : 1. Skin and slice the tomatoes, mix with the pickle. Heat oil and fry the tomatoes and pickle for 5 minutes. 2. Mix the cornflower to a smooth paste with the vinegar. Add the sugar, soy sauce and stock. Add to the tomato mixture, bring gently to the boil, stirring, until slightly thickened. 3. Cut the fish into 2 inch strips. Beat the egg and coat the fish with it, then dip fish in flour; do this twice. fry the fish in deep fat for about 5 minutes, drain and pile on a serving dish. Pour the sauce over. This recipe serves 6 people. Preparation Time: 15 minutes. Cooking Time: 30 minutes.

Ingredients : 8 large prawns , 1 tablespoon honey , 1 egg , 2 tablespoon corn flour , deep fat for frying

Instructions : 1. Hold the prawns (shrimps) firmly by the tail and remove the rest of the shell, leaving the tail piece intact. Split the prawns in half lengthways almost to the tail and remove the intestinal cord. Flatten the prawns to look like cutlets. Mix honey. 2. Beat the egg and dip the cutlets in it, then in the corn flour. Do this twice. Fry the cutlets in deep fat for 2-3 minutes. Drain and serve plain or with a sweet and sour sauce. This recipe serves 6 people. Preparation Time: 15 minutes. Cooking Time: 30 minutes.

Ingredients

½ cup cabbage, roughly chopped
½ cup carrots, roughly chopped
¼ cup celery, chopped
2 tablespoons spring onions, chopped
3 to 4 cauliflower florets
Directions

1. Boil all the vegetables in 6 cups of water and simmer over a medium flame for 15 to 20 minutes, till it reduces to about 4 ½ cups.

2. Allow the vegetables to settle at the bottom of the vessel and pour out the stock. Discard the vegetables.

3. Use as required.

Ingredients

4½ cups clear vegetable stock (Recipe available in the cook book)
2 tablespoons tomatoes, finely chopped
2 tablespoons capsicum, finely chopped
2 tablespoons cauliflower, finely chopped
2 tablespoons carrots, finely chopped
2 tablespoons cabbage, finely chopped
a pinch Ajinomoto powder (optional)
2 teaspoons garlic, finely chopped
2 teaspoons ginger, chopped
1 tablespoon fresh mint leaves, finely chopped
1 tablespoon chopped coriander
3 teaspoons soya sauce
2 tablespoons cornflour mixed in ½ cup water
1 tablespoon oil
salt and pepper to taste

Directions

For the garnish:
1 tablespoon chilli oil
1 tablespoon chopped coriander

Method:
1. Heat the oil in a wok over a high flame. Add the garlic, ginger, vegetables and Ajinomoto and stir fry for 2 to 3 minutes over a high flame.

2. Add the stock, mint, coriander, soya sauce and salt and pepper.

3. Add the cornflour paste to the soup and boil for 1 minute.

4. Serve hot garnished with chilli oil and coriander.

Ingredients

For Ingredients Please Look Below!
 
 
Directions

To be mixed into a filling:
1 teacup grated fresh coconut
1/2 teacup sugar
1 drop rose or vanilla essence (optional)

To serve:
vanilla ice-cream

For the pancakes:
1/2 teacup cornflour
1/2 teacup plain flour
1/2 teacup milk
1 tablespoon sesame seeds
2 tablespoons melted butter or oil
a pinch salt
oil for frying

For the pancakes:
1. Mix the cornflour, plain flour, milk, water, butter and salt into a batter.

2. Spread 1 big spoon of the batter onto a non-stick frying pan of about 190 mm. diameter and shake the pan in a circular motion so as to spread the batter evenly. Cook firstly on one side until done and then on the other side.

3. Repeat with the remaining batter.

How to serve:
1. Spread 1 tablespoon of the filling on each pancake and fold. If desired, seal the edges by applying a little of the pancake mixture.

2. Sprinkle some sesame seeds on top and fry until crisp.

3. Serve with vanilla ice-cream.

Ingredients

3/4 tablespoon baking powder
2 tablespoons cornflour
1/2 teacup plain flour
3 delicious golden apples
 
Directions

For the caramel coating:
1 teacup sugar
2 tablespoons oil
3 teaspoons sesame seeds

Other ingredients:
oil for deep frying

For the caramel coating:
1. Put the sugar, oil and 2/3 teacup of water in a pan and cook on a high flame.

2. When the mixture begins to bubble, shake the pan continuously to prevent burning.

3. Continue cooking and shaking the pan until the syrup is light brown in colour.

4. Remove from the heat, add the sesame seeds and mix well.

How to proceed:
1. Mix the plain flour, cornflour and baking powder in a bowl. Add water and stir into a smooth, thick batter.

2. Peel, core and cut the apples into bite-size pieces.

3. Coat the apple pieces evenly with the batter and deep fry in hot oil until golden.

4. Fill a serving bowl with ice-cubes and cover with water.

5. Put the fried apples in the caramel syrup and coat evenly. Drain well and plunge into the ice-cubes bowl. Keep for a few minutes till the caramel coating hardens. Drain thoroughly.

6. Serve.

Tips:
Variation : Toffee Bananas
Proceed as above substituting apples by bananas pieces.

Ingredients

4 roasted almonds, cut into pieces
4 teacups crispy noodles (fried noodles)
Directions

Note: Fried Noodles are used in this recipe and you can find Fried Noodle’s recipe in our Cook Book

For the honey sauce:

1 tablespoon sugar
1 tablespoon honey

To serve:

vanilla ice-cream

Method:

1. In a small vessel, heat the sugar and add 1 teaspoon of water on a slow flame.

2. When the sugar melts, immediately add the honey, mix well and pour over the noodles. Sprinkle the almond pieces on the top.

3. Serve with vanilla ice-cream.

Ingredients

200 grams Chinese fine noodles
oil for frying
salt to taste

Directions

1. Put plenty of water to boil and add 2 tablespoons of oil. Add the noodles while stirring occasionally and cook until tender. Drain well.

2. Spread the noddles on a clean piece of cloth and allow to dry for at least 2 to 3 hours.

3. Heat the oil in a wok or frying pan over a medium heat. Fry small quantities of noodles at a time in the hot oil until golden brown.

4. Remove the noddles from the oil and drain thoroughly. Repeat with the remaining noodles.
 

Ingredients

1 heaped tablespoon cornflour
3 to 4 tablespoons soya sauce
1 tablespoon finely chopped green chillies
1 tablespoon finely chopped garlic
1 1/2 teacups green peas
1 can mushrooms (400 grams)
3 tablespoons oil
6 teacups boiled noodles
3/4 teacup water
a pinch Ajinomoto powder (optional)
2 tablespoons oil
 
Directions

1. Heat the oil in a wok on a high flame and add the garlic, green chillies and fry for a few seconds

2. Add the mushrooms and peas and cook for a while.

3. Mix the soya sauce, cornflour and water. Add to the vegetable. Add a little salt and Ajinomoto if you like.

For the noodles:

1. Heat the oil in a frying pan.

2. Spread the noodles over it and cook on a low flame until the noodles are brown at the bottom. Flip over and cook until the noodles are brown again.

How to proceed:

1. Spread the noodles in a plate and top with the vegetables.

2. Serve hot.