334

Main

Indian, vegetarian, lentils

4

1. Soak the chana dal in 4 cups water for 2-3 hours then wash and drain.
2. Boil 3 cups water and the salt in a pan.
3. Add the chana dal, cover the pan and cook over medium flame for 30 min. Stir the dal when cooked.
4. Add cayenne, turmeric, cumin, coriander, sugar the tamarind pulp ( skin & seeds removed). Stir well and allow to simmer uncovered.
5. In a separate frying pan, heat the vegetable oil over low heat and add the mustard seeds and chopped garlic to it.
6. When the oil gets hot, add the oil mixture to the simmering pot of dal.
7.Immediately cover the pot and keep covered for 2 mins. While the dal continues to simmer.
8. Cook the dal uncovered for another 5 mins, and the dal is ready to be served with rice or bread.

599

Main

Chinese, vegetarian, rice

4

1. in a small bowl combine eggs and 1 tablespoon soy sauce. Set aside.2. Pour 1 tablespoon cooking oil into a wok or large skillet. Preheat over medium heat. Stir-fry chopped onion and garlic in hot oil about 2 minutes or until crisp-tender. Add egg mixture and stir gently to scramble. When set, remove egg mixture from the wok. Cut up any large pieces of egg mixture. Let wok cool.3. Pour 1 tablespoon cooking oil into the cooled wok or skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry celery in hot oil for 1 minute. Add mushrooms and sweet pepper; stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender.4. Add cooked rice, bamboo shoots, carrots, and peas. Sprinkle with 3 tablespoons soy sauce. Cook and stir for 4 to 6 minutes or until heated through. Add cooked egg mixture and green onions; cook and stir about 1 minute more or until heated through. Serve immediately. Garnish with carrot slices, if desired. Makes 4 to 5 servings.

367

Main

Chinese, beef, steamed

6

1. Cut the beef into small, thin slices. Put the mushrooms into a bowl, pour on the water and leave to soak for 20 minutes.
2. Drain the mushrooms and reserve the stock.
3. Combine the beef, cored and deseeded peppers, mushrooms, sliced onions ad chopped garlic in a bowl.
4. Mix together the mushroom stock, cornflour, soy sauce, oil and ground ginger and add to the beef.
5. Line the top of a bamboo steamer with the cabbage leaves. Put in the beef mixture. Cover.
6. Bring a small amount of water to the boil in a saucepan. Put in a trivet or stand and set the steamer on top.
7. Cover and steam for 1 hour 15 minutes or until the beef is quite tender. Serve straight from the steamer.

125

Soup

Chinese, chicken, soup, noodles

4

1. Heat the oil in a medium saucepan and fry the thinly sliced onion, crushed garlic and chopped ginger until the onion is soft.
2. Add the pepper, turmeric and cooked chicken(coarsely chopped) and stir for 30 seconds.
3. Add the soy sauce and stock and bring to the boil. Adjust the seasoning if necessary. Reduce the heat and slightly and cook for 5 minutes.
4. Drain the noodles. Divide them equally among 4 warmed soup bowls. Divide the bean sprouts among the bowls and pour the soup on top.
5. Serve hot, garnished with chopped spring onions. Note:(1) Noodles should be soaked until soft. (2) Make chicken stock by boiling chicken in water, add celery, carrots, spring onions.

142

Soup

Chinese, ham, shrimp, szechuan

6

1. Soak the dried mushrooms in warm water for 15 minutes. Squeeze dry, discard the hard stalks, then slice the mushrooms caps.
2. Slice the celery sticks diagonally.
3. Bring the stock to the boil, add the frozen shrimps, pickled vegetables, bamboo shoots(drained and shredded), mushrooms and celery and simmer for 5 minutes.
4. Cut the cucumber into 5cm/2 inch matchstick lengths. Add them to the pan with the chinese wine or sherry, soy sauce, vinegar and ham(diced), and cook for 1 minute.
5. Sprinkle with the chopped spring onion and serve immediately. Note: Make 1.2 chicken stock with stock cubes and boiling water.

268

Main

Chinese, noodles, chicken, prawns

6

1. Slice the celery sticks diagonally and shred the spinach.
2. Cook the noodles or fettucine in boiling, salted, water according to the packet instructions until just tender. Do not overcook.
3. Drain and rinse with cold water.
4. Heat the oil in a wok or deep frying pan, add the sliced garlic, chopped ginger and chopped spring onions and fry for 1 minute.
5. Add the pork and chicken and stir- fry for 2 minutes. Add the noodles, soy sauce,wine or sherry and prawns and cook for 3 minutes.
6. Pile on to a warmed serving dish and serve immediately.