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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.