Mooncake |
Ingredients: |
Method:
- 1. Mix lotus seed paste and walnuts together in a bowl; set aside.
2. Sift flour, milk powder, baking powder, and salt together into a bowl. In large bowl of electric mixer, beat eggs on medium speed until light and lemon colored. Add sugar; beat for 10 minutes or until mixture falls in a thick ribbon. Add melted shortening; mix lightly. With a spatula, fold in flour mixture. Turn dough out on a lightly floured board; knead for 1 minute or until smooth and satiny. Divide dough in half; roll each half into a log. Cut each log into 12 equal pieces.
3. To shape each moon cake, roll a piece of dough into a ball. Roll out on a lightly floured board to make a 4-inch circle about 1/8-inch thick. Place 1 tablespoon of lotus seed paste mixture in center of dough circle. Fold in sides of dough to completely enclose filling; press edges to seal. Lightly flour inside of moon cake press with 2-1/2 inch diameter cups. Place moon cake, seam side up, in mold; flatten dough to conform to shape of mold. Bang one end of mold lightly on work surface to dislodge moon cake. Place cake on ungreased baking sheet. Repeat to shape remaining cakes. Brush tops with egg yolk.
4. Bake in a preheated 375 degree F. oven for 30 minutes or until golden brown. Transfer to a rack and let cool.
Chinese Dumplings - Jiaozi |
Ingredients for 35-40 dumplings500 g (18 oz.) flour Filling
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Method
- Combine the flour and water; roll the dough out thinly on a work surface.
- Using a cutter, cut out rounds 12 cm (5") in diameter.
- Combine the ingredients for the filling.
- Place a small amount of filling in the center of each dough circle and fold over to form a plump semi-circle.
- Usually the traditional crescent moon shape is chosen. In this case, using the thumb and index finger of your right hand, roll the border of each dumpling, then using the thumb and index finger of each hand, press lightly to form the crescent. This step is called "modeling happiness." In some families, both ends are joined by curving the shape more in order to give it the shape of a silver ingot.
- Place the dumplings one at a time into a large pot of boiling water; once they rise to the surface, drain and transfer to a plate.
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Sweet and Sour Pork |
Ingredients: |
Method:
Cut the pork tenderloin into pieces and marinate with the ingredients for 15-20 minutes. Mix the sweet and sour sauce ingredients well and set aside. Strain the dry ingredients of the frying batter and then add in the egg, water, and cooking oil to form a thick batter. When the pork is well-marinated, transfer the pork pieces into the batter and make sure they are well coated. In a deep skillet, add in the cooking oil enough for deep-frying. Once the oil is hot, deep fry the pork pieces until they turn golden brown. Dish out and drain on paper towels. Heat up a wok and add in some cooking oil. Add in the chopped garlic and stir fry until light brown, then follow by the bell peppers and pineapple pieces. Stir fry until you smell the peppery aroma from the peppers and then add in the sweet and sour sauce. As soon as the sauce thickenens, transfer the pork into the wok and stir well with the sauce. Add in the chopped scallions, do a few quick stirs, dish out and serve hot with steamed white rice.___________________________________________________________________________________
Egg Roll |
Ingredients: |
Method:
Defrost the egg roll (or spring roll) wrappers according to the package instructions. Keep the wrappers under a damp cloth while not in use. In a small bowl, mix the pork, soy sauce, sherry, and cornstarch together. Set aside. Heat 2 tablespoons of oil and half of the green onions in a sauté pan on high. When onions begin to sizzle, add the cabbage and bean sprouts and stir-fry until they are wilted. Remove from pan and set aside in a medium bowl. Heat the remaining 2 tablespoons of oil with the rest of the green onions on high until the onions sizzle. Add the pork to the pan and stir-fry. When the pork is almost cooked through, return the cabbage and sprouts to the pan along with the mushrooms and bamboo shoots. Sauté until cooked. Remove from heat. If there is excessive liquid in the pan, you can drain that off.
On a clean work surface, orient a wrapper so that a corner points toward you. Place 2-3 tablespoons of filling (more if your wrapper is larger) near the corner closest to you. Fold that corner over the filling and then fold the sides over toward the center. Roll the rest up toward the far corner. Wash the edges of the far corner with the beaten egg white and gently seal the egg roll. Repeat until all of the filling or the wrappers are gone.
In a medium saucepan, heat the frying oil to 375°F and fry 3-4 egg rolls at a time for about 3-4 minutes or until golden brown. Remove the egg rolls from the oil and set on a baking rack to cool. (Paper towels will make them soggy). Serve hot with soy sauce, hoisin sauce, sweet and sour sauce, etc. Makes about 24.
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Happy Sea-Cucumber Chicken |
Ingredients: |
Method:
- Marinate chicken with MAGGI Granulated Chicken Stock for 10 minutes. Scald in hot oil and drain.
- Blanch sea-cucumbers in hot water. Set aside.
- Sauted garlic, add in MAGGI 5-Spice Chicken Mix and 1 cup of water. Bring to boil.
- Add chicken, sea-cucumber and simmer till gravy is dry. Dish out and garnish with spring onion.