Stir-fried Scallops With Herbs Recipe

December 27th, 2006

Scallop

The dish helps to strengthen kidney and bones, rich in calcium and proteins.

Ingredients:

6pcs fresh scallops, 15g ginger

Chinese herb:

18g JIZI, 10g each of ginseng & morinda root (BA JI TIAN), 8g LU RONG

Seasoning:

A: 1 tbsp rice wine

B: Half tsp salt, 1 tsp sesame oil

Method:

(1) Remove the scallops flesh from shell, wash

(2) Chop ginger and wash all herbs

(3) Boil all herbs except JIZI with 2 cups of water in low heat for 25 mins, acquire the soup

(4) Heat 2 tbsp oil in wok and fry ginger until fragrant, add in scallops, JIZI and A, then add herb soup and cook for 3 minutes, season with B finally.

[source from oriental cuisine]

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Thousand Island Sauce Recipe

December 3rd, 2006

thousand island sauce recipe

A little bit sour but cooling taste. Nice to mix with vegetables.

Ingredients:

A: 1 tsp salt, 1 tbsp vinegar

B: 30g tomato sauce

Method:

1. Wash cucumber and marinate with A until soften, rinse and chopped finely.

2. Mix the cucumber, salad sauce and B, done.

[source from oriental cuisine]

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Chicken & Pea Salad

November 28th, 2006

Nice to try and nice to eat.
Ingredients:

Half drumstick, 30g preen pea, 1 sprig of Chinese lettuce, half egg

Seasoning:

A: 1 per 4 tsp each of salt and pepper

B: 1 tbsp corn flour

C: 1 tsp salt

D: 1 per 4 each of salt and pepper

E: 1 portion of curry yogurt salad

Method:

1. De-bone drumstick, punch a few holes with fork, then marinate with A for 10 mins, and then coat with B.

2. Wash Chinese lettuce leaves and tear into small pieces; blench pea with C in boiling water, dish out and rinse in cold water, drain.

3. Beat egg in bowl with D, and then pan fry until half cooked.

4. Heat 1 cup of oil in wok, deep fry chicken meat until crispy, dish out and cool down then cut into pieces.

5. Place meat, pea, Chinese lettuce and egg in plate, spread E on top, done.

[source from oriental cuisine]

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