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Stir-Fried Broad Beans 7 Apr 2013 | 02:37 pm
Skin the beans and top-and-tail them. Set aside. Prepare the marinade. Clean the shrimp, pat them dry and set them aside to marinate. Cut the ham into 2... Read More »
Bean Sprout Salad 6 Apr 2013 | 02:35 pm
Wash and rinse the bean sprouts in cold water discarding the husks and other bits and pieces that float to the surface. It is not necessary to trim... Read More »
Casserole of Vegetables 5 Apr 2013 | 02:34 pm
Soak the Wooden Ears in water for 20-25 minutes, rinse them and discard the hard roots, if any. Cut the bean curd into about 12 small pieces and... Read More »
Vegetarian Chop Suey 4 Apr 2013 | 02:33 pm
Cut the bean curd into about 24 small pieces. Soak the Wooden Ears in water for about 20-25 minutes, rinse them clean and discard any hard roots. Cut... Read More »
Stir-Fried Four Treasures 3 Apr 2013 | 02:32 pm
Soak the Wooden Ears in water for 15-20 minutes. Rinse until clean. Discard the hard roots if any and cut the extra large ones into smaller pieces. Wash... Read More »
The Two Winters 2 Apr 2013 | 02:31 pm
Try to select mushrooms of a uniformly small size. Soak them in warm water; squeeze dry and keep the water as mushroom stock. Cut the shoots into thin... Read More »
Sweet and Sour Prawns 1 Apr 2013 | 02:29 pm
Shell the prawns (shrimp), make a shallow incision down the back of each prawn (shrimp) and remove the black intestinal parts. Wash and clean, then cut each prawn... Read More »
Wine-Marinated Prawns 31 Mar 2013 | 02:27 pm
Wash the prawns (shrimp) well, and place in a dish. Pour the wine or sherry over them, add the onion whites cut to 2.5 cm / 1 in... Read More »
Phoenix Tail Prawns 30 Mar 2013 | 01:26 pm
Parboil the peas for 3 minutes, drain and rinse in cold water in order to keep the bright green colour. Finely chop the onion whites. Pull off the... Read More »
Rapidly-Fried Prawns 29 Mar 2013 | 01:24 pm
Trim the prawns (shrimp), but keep the shell on. Dry well. Heat the lard in a wok and when it is bubbling deep-fry the prawns (shrimp) twice (3-4... Read More »
