My Super Recipe

2 tablespoons margarine
2 onions, chopped
2 potatoes, peeled and diced
8 zucchinis, chopped
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/2 teaspoon dried basil
1/4 teaspoon ground white pepper
4 cups chicken broth
1 cup whole milk
1/4 cup dry potato flakes
1 tablespoon soy sauce
4 tablespoons chopped fresh dill weed

Directions
1 In a large frying pan, melt butter or margarine; add onion and saute until translucent. Add diced potato, zucchini, thyme, rosemary, basil, and white pepper, and cook for 5 minutes.

2 In a medium-sized cooking pot, add broth and bring to boil. Add zucchini/potato mixture; reduce heat and simmer about 15 minutes.

3 When cooked, puree in food processor or blender in batches. Return to cooking pot, add milk and bring just to boil, but do not boil. Add instant mashed potato flakes and soy sauce and stir well. Adjust seasonings to taste. Garnish with dill weed.
Soup may be served hot or chilled.

10 lily buds, soaked and shredded (I use 20 or more)
2 T. cloud ears, soaked, halved
4 c. chicken or veg. broth
6 oz. chicken breast, shredded (optional; use more tofu)
2 squares tofu, cut in small dice
6 (or more) dried black mushrooms, soaked, sliced
(Other mushrooms, soaked, rinsed, sliced, whatever)

Sauce mixture (mix in bowl):
1 T. soy sauce
1/4 tsp. MSG
1/4 tsp. sugar

Mix together: 2 T. cornstarch and 3 T. water

1 egg, beaten until foamy

Vinegar & pepper mixture (mix in a bowl):
3 T. Chinese red vinegar
1/2 tsp. ground pepper
2 tsp. sesame oil

2 scallions, cut into pea-sized pieces

(Pinch off tough parts of lily buds and cloud ears; discard
mushroom stems.)

In large pot, bring broth to boil.  Add chicken, tofu, bamboo
shoots, lily buds, cloud ears and mushrooms.  Cook briefly.
Stir in sauce mixture and cornstarch water.  Stir and cook
until soup boils gently.

Slowly swirl in beaten egg.  Turn off heat immediately.  Do not
stir!  (This allows egg to set slightly.)  After egg sets slightly,
stir to mix.  Add vinegar and pepper mixture.  Add scallions.
Serve hot.

For change of pace: use thinly sliced lemon grass instead of
scallions for garnish.

12 sheets Spring Roll wrappers (They may be round or square in shape)
1 egg, beaten
6 cups oil for frying
115 g chicken breast meat
115 g pork
140 g cooked and shelled shrimps
60 g chinese roast pork
6 chinese dried mushroom, soaked
1 cup shredded bamboo shoot
170 g chives

Seasoning for chicken
2 tsp egg whige
1/4 tsp salt
1/2 tsp each rice wine and cornstarch
sesame oil, pepper and sugar

Seasoning for pork
2 tsp light soy sauce
1/2 tsp each of rice wine and cornstarch
seasme oil, pepper and sugar

Glaze
1/3 cup chicken broth
2 tsp light soy sauce
1 heap tsp of cornstarch

Preparation
Cut pork and chicken into strips. Mix with the seasoning
Cut chinese roast pork and mushroom into strips
Cut bamboo shoots into slices and blanch in boiling water
Cut into strips
Cut chives into 5 cm lengths

Filling
Prefry seasoned chicken and port in oil
Put wok over high flame and add 1 tbsp oil
Add chinves and stir fry for a few seconds add salt to taste, remove and set
aside
Add 1 tbsp oil and stir fry the mushroom, bambook shoot, and shredded meat.
Add chinese roast pork strips and stir fry for a few seconds over high heat
Add the glaze and stir well
Remove and leave to cool
Mix together all the filling ingredients adding the cooked shrimp and chives

Wrapping
Place a piece of the Spring Roll pastry on the table one corner facing you
Put 2 tbsp of the filling in the center of the pastry
Fold the nearest corner of the wrapper up covering the filling
Fold the two sides
Finish by rolling away from you
Glue the last corner with the beaten egg
Repeat for all the 12 Spring Rolls

Deep Frying
Put wok over high flame
Add oil for frying
When oil is heated to approx. 180 degrees C.
With pair of long wooden chopsticks hold one piece of the Spring Rolls at a
time in the oil for a few seconds, pinching the fold to prevent from
opening, before letting go.
Fry each piece until golden brown
Drain off excess oil in a colander.

Ingredients:
500 cooked rice (overnight is best as it’s drier and can absorb the
seasoning better.  If you use the rice right after it’s cooked, the outcome
will be “soggy” fried rice.)
2 T. oil
300g diced pineapple, fresh or canned
150 g medium shrimps, flesh only
150 g sliced chicken meat (I prefer thigh fillet.)
2 eggs, lightly beaten
8 shallots, finely sliced

Seasoning:
1 T. fish sauce 1 t. ground white pepper        1 t. sugar       salt to taste
1 – 2 chili padi – finely sliced
Garnishing: Chopped spring onions

Method:
Heat the wok or frying pan with 2 T. oil then cook the shallots until
golden in color and fragrant.  Add chicken and seasoning.  Cook until the
chicken is browned then add shrimps.  When the shrimps are cooked, move all
ingredients around the wok to make a hole in the center.  Add the eggs in
the center.  Cook the eggs into pieces.  Add rice at this stage.  Mix
everything together.  When done, add the pineapple.  Cook until the
pineapple changes a bit of its color.  Add the spring onion at last and mix
well.

Ingredients:

1)      250 g medium size shrimp
12 botton mushroom, cut in half
12 canned straw mushrooms
2)       4 C. or more stock (Best use the shrimp heads and the shells to make
the stock.  Add the heads in water, then cook for 20 min.  Turn the fire
off.  Soak the heads in water for further 20 min before using the stock.)
2 lemon grass (Trim off the hard skin. And cut into match stick size.)
4 slice each: kaffir lime leaves and galangal
4 – 6 chili padi (bird’s eye chili)
3)      1 ½ T. fish sauce
juice of 1 ½ lime (or more depends of the size and your own tastes)
1 t. each: palm sugar (or regular white sugar), chili paste with soy bean
oil (This comes in small jars and can be found in most Asian shops.)
1 T. Tom Yum Soup paste (optional, can also be found in most Asian shops.
Alternatively, you can use the Thai Red Curry paste.)
Garnishing: coriander leaves

1. Cut the shrimp heads off and devain the shrimp.  Reserve the shrimp
heads for making stock (as shown above.)
2.  Add (2) & (3) in a pot and bring to the boil.  After boiling for 5 min,
add shrimps and both mushrooms.  Cook for further 10 min.  Then garnish
with coriander leaves.