E - 2
A43185 SRS/SRSSC R248J C/B
[Ingredients]
1
3
/5
cups Jellyfish
1 (50 g) Cucumber
230 g Chicken leg
10 cm Green onion
3 slices Ginger
1 tbsp Chinese wine
few Tomato
few Parsley
[Method]
1. Soak jellyfish in lukewarm water overnight or for 2 to
3 days. Drain.
2. Pour hot water over jellyfish and mix with fork or
chopsticks. As soon as it shrivels, add cold water, soak
for a while, and drain.
3. Shred cucumber.
4. Cut chicken legs, pierce the skin of each chicken leg
with toothpick, and put them in casserole with skin
facing down. Add green onion, ginger and wine,
cover and microwave at HIGH for 2 minites 30
seconds, let cool and then slice.
5. Place ingredients from 2,3 and 4 on plate.
6. Pour over mixture of sauce. Mix well before serving.
7. Garnish with tomato and parsley.
Cold Chicken with Chili
[Sauce]
3 tbsp Green onion,
chopped
1 tsp Ginger, grated
4 tbsp Soy sauce
1/2 tsp Sugar
1 tbsp Vinegar
2 tbsp Chili sauce
2 tbsp Sesame paste
[Ingredients]
200 g Pork, minced
10 Mushrooms
2 slices Ginger
300 g Long mustard
1 tbsp Oil
800 ml Water
2 tsp
Bicarbonate of soda
[Seasonings]
1/2 tsp Salt
1/4 tsp Monosodium glutamate
1/2 tsp Light soy sauce
1/2 tsp Sesame oil
1 tsp Cornflour
dash Pepper
[Method]
1. Mix minced pork with all seasonings. Make into balls
and cover, microwave at HIGH for 1 minute 30
seconds.
2. Cut away long mustard leaves and cut into decorative
pieces.
3. Soak in 800 ml water and add 2 tsp bicarbonate of
soda. Drain.
4. Place mustard leaves, ginger and mushrooms in
casserole, sprinkle 1 tbsp oil and cover, microwave
for around 4 to 5 minutes at HIGH. Stir after half the
time.
5. Mix together sauce ingredients and cover, microwave
at HIGH for 2 minutes.
6. Pour sauce over cooked ingredients and serve.
Meatballs with Long Mustard Sauce
[Sauce]
300 ml Stock
1/2 tsp Salt
1/2 tsp Monosodium
glutamate
1/2 tsp Sugar
1 tsp Light soy sauce
1/2 tsp Sesame oil
1 tbsp Cornflour
dash Pepper
[Ingredients]
8 Clams
40 g Pork, ground
1 tsp Wine
1 tsp Soy sauce
1 tbsp Green onion,
chopped
1/2 Egg, beaten
1
1
/2 tbsp Cornflour
1/4 tsp Ginger juice
1/2 tsp Salt
1/4 tsp Sugar
[Method]
1. Soak clams in salt water to remove sand. Clean clams
thoroughly by rubbing shells against each other.
2. Place clams in casserole, add 70 ml water, cover and
microwave at HIGH for around 3 minites (or until
shells open).
3. Mix all other ingredients together and divide into 8
portions.
4. Stuff each portion into each empty half-shell of clam.
5. Arrange all 16 half-shells on a platter, add 50 ml water
and cover, microwave at HIGH for around 3 to 3
minutes 30 seconds. Serve hot.
Stuffed Clams
MEAT
SEAFOOD
SRS/SRSSC R248J,CB,E1-E6 04.8.25, 6:32 PM2
To Next Page
Loading...
Need help?
General
