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Lettuce-Wrapped Meat

Posted by on November 16, 2011

Lettuce-Wrapped Meat

Cooking Tips  : Serve the ground meat and lettuce leaves on separate dishes: each guest then wraps his or her own package

Serves 4

Lettuce-Wrapped Meat Ingredients:
  • generous 1 cup ground pork or chicken lettuce-wrapped-meat
  • 1 tbsp. finely chopped Chinese mushrooms
  • 1 tbsp. finely chopped water chestnuts
  • salt and pepper
  • pinch of sugar
  • 1 tsp. light soy sauce
  • 1 tsp. rice wine or dry sherry
  • 1 tsp. cornstarch
  • 2-3 tbsp. vegetable oil
  • 1/2 tsp. finely chopped fresh gingerroot
  • 1 tsp. finely chopped scallions
  • 1 tbsp. finely chopped Szechuan preserved
  • vegetables (optional)
  • 1 tbsp. oyster sauce
  • few drops of sesame oil
  • 8 crisp lettuce leaves, to serve

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Grilled Smoked Salmon

Posted by on October 30, 2011

Grilled Smoked Salmon

Cooking Tips  : It is best to buy packages of smoked salmon slices for this recipe because they lend themselves to folding more easily than freshly sliced salmon.  This recipe would also work very well with smoked trout.

Serves 4

Grilled Smoked Salmon Ingredients:
  • 12 oz./350 g. sliced smoked salmon grilled-smoked-salmon
  • 1 tsp. Dijon mustard
  • 1 garlic clove, crushed
  •  2 tsp. chopped fresh dill
  • 2 tsp. sherry vinegar
  • 4 tbsp. olive oil
  • 4 oz./115 g. mixed salad greens
  • salt and pepper
Garnish :
  • fresh dill sprigs
  • mixed lemon, lime, and orange slices

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Chinese Crab Soup

Posted by on October 24, 2011

Chinese Crab Soup

Cooking Tips  : Two classic ingredients in Chinese cooking, ginger and soy sauce are blended together in this recipe for a very special soup. Light soy sauce is used because it will not overpower all the other flavors.

Serves 4

Chinese Crab Soup Ingredients:
  • 1 carrot, chopped chinese-crab-soup
  • 1 leek, chopped
  • 1 bay leaf
  • 3 1/2 cups fish stock
  • 2 medium-size cooked crabs
  • 1-inch/2.5-cm piece fresh gingerroot, grated
  • 1 tsp. light soy sauce
  • 1/2 tsp. ground star anise
  • salt and pepper

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Spinach & Ginger Soup

Posted by on October 20, 2011

Spinach & Ginger Soup

Cooking Tips  : This mildly spiced, rich green soup is delicately scented with ginger and lemongrass. It makes a good light appetizer or summer lunch dish.

Serves 4

Spinach & Ginger Soup Ingredients:
  • 2 tbsp. corn oil spinach-ginger-soup_0
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • 2 tsp. finely chopped fresh gingerroot
  • generous 5 1/2 cups young spinach leaves
  • 1 small lemongrass stem, finely chopped
  • 4 cups vegetable stock
  • 8 oz./225 g. potatoes, chopped
  • 1 tbsp. rice wine or dry sherry
  • salt and pepper
  • 1 tsp. sesame oil

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Chili & Watercress Soup

Posted by on October 16, 2011

Chili & Watercress Soup

Cooking Tips  : This delicious soup is a wonderful blend of colors and flavors. It is very hot, so if you prefer a milder taste, omit the seeds from the chilies.

Serves 4

Chili & Watercress Soup Ingredients:
  • 1 tbsp. corn oil chile-watercress-soup
  • 9 oz./250 g. smoked tofu (drained weight), sliced
  • 1 1/2 cups sliced shiitake mushrooms
  • 2 tbsp. chopped cilantro
  • 4 1/2 0z/125 g. watercress or arugula
  • 1 fresh red chili, seeded and finely sliced, to garnish
 Stock :
  • 1 tbsp. tamarind pulp
  • 2 dried red chilies, chopped
  • 2 kaffir lime leaves, torn in half
  • 1-inch/2.5-cm piece fresh gingerroot, chopped
  • 2-inch/5-cm piece galangal, chopped
  • 1 onion, cut into fourths
  • 4 cups cold water

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