3 eggs
1 1/2 cups (350ml ) warm or cold water
2 tsp. soy sauce
1 tbsp dried shrimps
1/4 tsp. salt, or to taste
1/2 tsp. scallions, shredded
1 tsp. sesame oil

Directions:

1. Soak the dried shrimps in warm water until soft. Drain and chop finely.

2. Whisk together the eggs, soy sauce, salt, and sesame oil in a heat-proof bowl. Blend in the water.

3. Place the bowl in a steamer and steam for 15 minutes . Remove , sprinkle with the shrimps and scallions, and serve.

Directions:

1. Wash the ham and boil in water to cover until done.

2. Drain and cut into three strips. Soak them in the stock for 5 minutes to absorb the flavour, then cut the strips into thin slices.

3. Mix the garlic with the sesame oil, adding enough water to make a paste. Blend the paste, with the soy sauce and chili oil. Pour it over the pork, blend well, and serve.

7 egg yolks 2 cup (500 ml ) vegetable oil; uses about 1/2 cup or 125ml
3 egg whites
1/8 tsp. MSG (optional)
3/4 tsp. salt, or to taste
1/8 tsp. rice wine

Directions:

1. Beat the egg yolks and whites in a bowl and stir in the salt, rice wine, and MSG (optional)

2. Heat the oil in a wok over low heat, to very hot about 350oF(180oC), or until smoke rises. Pour the eggs through a perforated spoon into the oil and deep-fry until yellow. The egg will cook into threads as thin as hair. Remove the egg threads from the oil and drain well. Loosen the egg threads into a light, airy floss, place in a dish, and serve.

Chinese rice recipes:Shrimp fried rice

A traditional Chinese fried rice dish with fresh succulent shrimp, red pepper, zucchini and green peas.

Ingredients

3 tablespoons soy sauce

1 tablespoon oyster sauce

2 teaspoons sesame oil

3 tablespoons peanut oil or canola oil

16 large uncooked shrimp (prawns)-peeled and deveined

½ red pepper (capsicum)-diced

1 zucchini (courgette)-diced

½ cup frozen peas-defrosted

2 cloves garlic-minced (crushed)

3 cups cold cooked long-grain rice (preferably left to cool in the fridge overnight)

Method

MIX together the soy sauce, oyster sauce and sesame oil in a small bowl. HEAT a wok or large frying pan over a high temperature then add 1 tablespoon of the oil. ADD the shrimp and stir-fry for 2 minutes. REMOVE the shrimp from the wok and set aside on a plate. HEAT the remaining 2 tablespoons of oil, add the red pepper and stir-fry for 1 minute. ADD the zucchini and stir-fry for 2 minutes. ADD the peas and garlic and stir-fry for 30 seconds. ADD the rice and stir-fry for another minute, tossing to separate the grains and combine well. ADD the sauce mixture and stir-fry for 2 minutes. ADD the cooked shrimp and toss to mix and heat through.

To cook rice perfectly every time follow this tried and tested technique called the absorption method. This method works for cooking all types of rice, but bear in mind that short and medium-grain rice (such as arborio and Japanese rice) need a little less water to achieve a more clingy, creamy texture ideal for risotto and sushi rice (check rice packets or specific recipes for recommended amounts).

The basic ratio is 1½ cups of water for every 1 cup of rice. Bring the water to the boil in a saucepan. Stir in the rice and keep stirring until the water returns to the boil. Cover the pot with a tight-fitting lid, reduce the heat to very low, and simmer gently for 15 minutes. Don’t lift the lid during cooking or the steam will be released. When you’re ready to serve, remove the lid and fluff up the rice with a fork. 1 cup of dry rice makes about 3 cups of cooked rice.

Cooking wheat noodles. Add dried noodles to a pot of boiling water and cook for the length of time recommended on the packet (usually around 5 minutes). We recommend that you don’t use the instant ramen type of noodles as these usually contain large amounts of palm oil-a highly saturated fat. To prepare packaged pre-cooked noodles, simply soak them in hot water for a few minutes to soften and separate before using.

Preparing rice noodles and bean thread noodles. Place noodles in a large bowl and pour boiling water over them to cover. Leave to soak for about 5 minutes until noodles soften and separate when stirred. The thicker rice stick noodles need longer soaking-around 10 minutes.

Soy sauce has been a fundamental part of Chinese cooking for thousands of years. It’s made from a fermented mix of soybeans, wheat flour, salt and water and has a strong savory flavor. Soy sauce is used to add flavor and color to many Chinese dishes including stir-fries, noodle dishes, braises, fried rice, soups, marinades and dipping sauces. The most versatile Chinese soy sauce is light soy sauce also known as superior soy sauce.

The secret to successful stir-frying is to get the wok really hot before you start, add a small amount of oil, then add the ingredients and toss them around quickly with a large spoon or turner (stirring continuously) until they’re cooked. The sauces and flavorings are added towards the end of the cooking process. For the best stir-fry results make sure to add the vegetables in order of their texture. “Hard” vegetables like broccoli and carrots take longer to cook, for example, than “soft” vegetables like Asian greens and mushrooms. If you’re using chicken or seafood, to avoid it overcooking and going tough, it’s best to quickly stir-fry these foods first until just cooked, then remove them from the wok and set them aside while you continue to cook the remaining ingredients. Then simply return them back to the wok at the end of the cooking process to heat through.

Chinese noodle salad

This scrumptious noodle recipe can be served with almost any Asian meal, but is particularly good with grilled fish and chicken.

2 oz (60g) dried wheat noodles

1 tablespoon peanut or canola oil

1 tablespoon soy sauce

1 tablespoon hoisin sauce

1 tablespoon lemon juice

1 teaspoon sesame oil

½ clove garlic-minced (crushed)

½ teaspoon finely grated ginger

8 snow peas (mange tout)–ends trimmed and cut in half on the diagonal

½ cup canned baby corn-rinsed and drained

½ red pepper (capsicum)-julienned

1 scallion (spring onion)-thinly sliced

1 cup shredded Chinese cabbage

1 tablespoon sesame seeds (lightly toasted if desired)

1 tablespoon finely chopped fresh cilantro (coriander)

COOK the noodles, then rinse under cold water and drain. MIX together the oil, soy and hoisin sauce, lemon juice, sesame oil, garlic and ginger in a bowl until well combined. PUT the noodles and all remaining ingredients, except the dressing, in a salad bowl. POUR the dressing over the salad and toss gently to combine.

This recipe serves two as a side dish, or simply double the amount of ingredients and add some extra protein like shrimp, egg or chicken (rotisserie chicken is ideal) to make a complete meal.

Ingredients

1 tablespoon oyster sauce

1 tablespoon soy sauce

2 teaspoons sesame oil

2 tablespoons canola or peanut oil

1 small onion-finely chopped

¼ red pepper (capsicum)–finely diced

1 slice ham-chopped into small pieces

1 clove garlic-finely chopped

2 cups cold cooked rice (preferably left to cool in the fridge overnight)

¼ cup frozen peas-defrosted

Method

MIX together the oyster sauce, soy sauce and sesame oil in a bowl. HEAT a wok or large frying pan over a high temperature then add the oil. ADD the onion and red pepper and stir-fry for 2 minutes. ADD the ham and garlic and stir-fry for 1 minute. ADD the rice and stir-fry for another minute, tossing to separate the grains and combine well. ADD the peas and sauce mixture and stir-fry for 2 minutes.