Egg Foo Young

An omelette / Omelet is a preparation of beaten egg often served folded with fillings like cheese, vegetables, meat or some combination of the above.

To obtain a fluffy texture, whole eggs or egg whites are usually beaten with a small amount of milk / cream, or even water (the bubbles of water are what make the omelette light and fluffy). Traditionally, omelettes are partially cooked on the top side and not flipped prior to folding.

Egg foo young / egg fooyung is an omelette dish found in American Chinese cuisine. The name comes from the Cantonese language, and may be related to the Fu Yong flower, Hibiscus mutabilis.
Generally this dish is prepared with beaten eggs, chopped vegetables and minced meat (pork, shrimp & chicken). The classic Egg Foo Young recipe stated using cooked ham, I modified the recipe by adding milk and more vegetables like capsicum & tomatoes and using shredded chicken (I had some leftover chicken pieces) instead of ham.

Ingredients:

• 4 eggs
• � cup milk
• � cup cooked chicken, shredded
• � cup bean sprouts1 medium onion, finely chopped
• 1 small tomato, finely chopped
• 1 small capsicum, finely chopped
• 1 clove garlic, minced
• 2 spring (green) onions / scallions, finely chopped
• 1 bunch fresh coriander leaves, finely chopped
• 1 tbsp cornstarch
• 1 tbsp soya sauce
• salt (to taste)
• 1/2 tsp pepper powder / crushed pepper
• 2 tbsp vegetable oil
• tomato sauce (to serve)

Procedure:

1. Beat the eggs with a little salt and milk to ensure that there are no lumps. Keep aside.
2. Rinse bean sprouts in cold water.
3. To stir fry the main ingredients, heat oil in a non-sick pan; add the bean sprouts and chopped vegetables (spring onions, onion, capsicum, tomatoes). Saute and stir fry in medium-high heat until the vegetables are tender.
4. Add the minced garlic and stir fry (ensure not to burn the garlic). Add cornstarch, soya sauce, shredded chicken, salt & pepper. Mix well. Remove from flame, transfer to a dish and keep aside. Allow to cool.
5. Cook the eggs in batches to get a layering effect. In a pan, heat a little oil and put � portion of the beaten egg mixture. Spread to coat the pan evenly. Add � portion of the stir-fried ingredients on the top.
6. Let it set for a while. Add the rest portion of the beaten eggs mixture and top with the final set of the fried ingredients.
7. Cover and let it set for a while. Carefully flip over to the other side and fry until light golden brown on both sides (do not fry too much or else the colour will be deep brown).
8. Transfer on a plate, fold in half and serve hot with tomato sauce / ketchup
   
   

This is going to the Blog your Omelet event, hosted by Nuria...

Also sending another one from my archive, Pizza Omelette (a modification on Spanish omelette, a favouite of my son as it looks like a pizza) to the event..

Wontons

Wonton is a popular Chinese Starter (a type of dumpling), just perfect to be served with hot Soups. Wontons are made with a wrapper and filled with stuffings which can be both Vegeratian and Non-Vegetarian.This is the recipe for Vegeratian Wonton.

Ingredients:
For the Wontons:

• wonton wrappers
• oil, for deep frying

Wonton Stuffing:

• 1 cup (200 gms) boiled noodles
• 150 gms cabbage, finely chopped
• 2 small onions, finely chopped
• 100 gms carrot, grated
• 100 gms bean sprouts
• 1 tsp soya sauce
• 2 tbsp (30 ml) oil
• salt to taste

Tempering (for steamed Wontons):

• 1 tsp garlic, chopped
• 2 tbsp spring onions, finely chopped
• � tsp green chilies, finely chopped
• 1 tbsp oil
• salt to taste

Directions:
Wonton Stuffing:

1. Heat the oil in a frying pan on a high flame.
2. Add finely chopped cabbage, onions & bean sprouts and grated carrot, mix well and stir fry over high flame for 3-4 mins.
3. Add the noodles, soya sauce and salt. Mix well. Remove from fire and cool.

Preparing Wontons:

1. Take the wonton wrappers across the palm, place a little stuffing in the centre of each wrapper and fold over to make a semi circle.
2. Press together and seal the edges with the fingers. The shapes can vary depending on the desired shape of your choice.
3. (You can moisten the inner edges of the wonton by dipping fingertips in water).

Fried Wontons:

1. Deep fry the wontons in oil.
2. Serve hot with green garlic sauce and chilli garlic sauce.

Steamed Wontons:

1. Arrange the wontons on a greased steamer and steam for 10 mins. Remove the steamer from fire and take out the wontons carefully.
2. Heat oil in a frying pan on high flame. Add garlic, spring onions, green chillies and salt and stir fry over high flame for 1-2 mins.
3. Pour the tempering over the steamed wontons.
4. Serve hot with green garlic sauce and chilli garlic sauce.

Pictures courtesy: google

Sweet Corn Rolls

A yummy starter, an ideal dish to have as an evening snack with tea / coffee.

Ingredients:

• 10 bread slices
• 2 tbsp plain flour (maida)
• oil, for deep frying

Filling:

• 1 cup canned sweet corn, cream style
• 1 small onion, finely chopped
• 1 green chilli, finely chopped
• 1tsp soya sauce
• 2 tbsp oil
• salt and pepper to taste

For the Filling:

1. Heat oil and saute the onion and green chilli for 1 min.
2. Add the sweet corn, soya sauce, salt and pepper, mix well and cook till mixture is dry.
3. Remove from fire and cool.

Directions:

1. Take a bowl of water, soak the bread slices a little and press with both hands firmly to drain the excess water.
2. Put a little mixture at a side each bread slice, close each slice and seal the edges to form a cylindrical roll.
3. Make a light paste of the flour in � cup water. Apply the paste over the bread rolls.
4. Heat oil and deep fry till golden brown.
5. Serve hot with red chilli sauce.

Sesame Rolls

When we think of Starters in Chinese Cuisine, the first thing which comes in mind is Spring Roll but there are several items which are equally yummy. Here is the recipe for Sesame Fingers, a crispy and crunchy starter, a must have item with a hot soup and also very easy to prepare at home.

Ingredients:

• 1 big loaf of sliced bread / small bread rolls
• 4 spring onions, finely chopped
• 100 gms carrots, finely chopped
• 100 gms french beans, finely chopped
• 1 capsicum, large, finely chopped
• 1 celery, small, finely chopped
• 2 potatoes
• 2 teaspoons soya sauce
• 1 teaspoon chili powder
• 1 cup plain flour (maida)
• 1 tablespoons sesame seeds (til)
• 4 tablespoons refined oil
• oil, for deep frying
• salt to taste

Directions:

1. Boil the potatoes and mash them coarsely.
2. Heat oil in a wok / frying pan over high flame.
3. Add spring onions, carrots, french beans, capsicum and celery and stir fry for 3-4 mins.
4. Add the potatoes, soya sauce, chilli powder and salt, mix well and cook for another 3-4 mins.
5. Remove from the fire and cool the mixture.
6. Put a little mixture on each bread slice and cover with another slice and press well by hand.
7. Make a light paste of the flour in � cup water.
8. Apply the paste over the bread slice and sprinkle sesame seeds on the top (Alternatively, cut a small bread roll, put a little vegetable mixture inside and press firmly to close the rolls).
9. Heat oil and deep fry the bread slices / rolls. Serve hot with chilli sauce.

Picture courtesy: google

Mein Chow Soup

Here's another recipe of a popular Chinese Soup, Mein Chow Soup, a thick, hot and spicy soup enhanced with mint and coriander.

Ingredients:

• 6 cups clear vegetable stock
• 2 tbsp tomato, finely chopped
• 2 tbsp capsicum, finely chopped
• 2 tbsp cauliflower florets, finely chopped
• 2 tbsp carrot, finely chopped
• 2 tbsp cabbage, finely chopped
• 1 tbsp fresh mint leaves, finely chopped
• 1 tbsp coriander, finely chopped
• 2 tsp garlic, chopped
• 2 tsp ginger, chopped
• 3 tsp soya sauce
• 2 tbsp cornflour
• 2 tbsp oil
• salt and pepper to taste

For the Topping:

• coriander (finely chopped) and chilli oil

Directions:

1. Heat the oil on a high flame in a wok / frying pan.
2. Add the mint leaves, garlic, ginger & vegetables and stir fry over a high flame for 2-3 mins.
3. Add the stock, vinegar, soya sauce, chilli sauce, pepper powder and salt and cook for another 2 mins.
4. Add the stock, soya sauce, salt and pepper powder.
5. Make a mixture of cornflour in 1 cup of water and slowly add to the soup.
6. Cook for another 2 mins while stirring continuously.
7. Mix a little chilli oil.
8. Serve hot with chopped coriander, chillies in vinegar, soya sauce and chilli sauce.

Pictures courtesy: google

Hot and Sour Soup

Recipe for Hot and Sour Soup, a filing dish for those who like their soup hot and spicy�You can have this soup with spring rolls and chicken drumsticks.

Ingredients:

• � cup cabbage, shredded
• � cup carrot, grated
• � cup cauliflower florets, small
• � cup spring onions with leaves, chopped
• 1 tbsp coriander, chopped
• 2 tbsp dried mushrooms, chopped
• 7 baby corn, small, cut diagonally
• 6 cups clear vegetable stock
• 2 tbsp brown vinegar
• 1 tbsp soya sauce
• 1 tsp chilli sauce
• � tsp black pepper powder
• 3 tbsp cornflour
• 2 tbsp oil
• salt to taste

For the Topping:

• Chopped coriander & spring onion and thin strips of carrot

Directions:

1. Heat the oil on a high flame in a wok / frying pan.
2. Add the vegetables and stir fry over a high flame for 2 mins.
3. Add the stock, vinegar, soya sauce, chilli sauce, pepper powder and salt and cook for another 2 mins.
4. Make a mixture of cornflour in � cup of water and slowly add to the soup.
5. Cook for another 2 mins while stirring continuously.
6. Serve hot with chopped coriander, chillies in vinegar, soya sauce and chilli sauce.

Spinach Soup

Recipe for Spinach Soup, a very light hot soup for spinach lovers.

Ingredients:

• 15-20 spinach leaves, cut into big pieces
• 1 clove garlic, crushed
• 6 teacups clear vegetable stock
• 2 tbsp dried mushrooms
• 1 tsp soya sauce
• 1 tbsp butter
• � tbsp oil
• salt and pepper to taste
• sesame oil: 1 tsp (topping)

Directions:

1. Remove the stalks from the dried mushrooms and soak the mushrooms in � cup of boiling water for 30 minutes and strain the mushrooms. Cut in small pieces. Keep aside.
2. Blanch the spinach in hot water, drain the water, put spinach in a blender and strain to form a smooth puree.
3. Heat the butter and oil in a frying pan, add the garlic and mushrooms and fry for 1 minute.
4. Add the spinach puree and cook over high flame for 1 minute.
5. Add the stock, soya sauce and boil for 2 minutes.
6. Add salt and pepper.
7. Sprinkle sesame oil on top and serve hot with chillies in vinegar, soya sauce and chilli sauce.

Green Peas Soup

Recipe for Green Peas Soup . A very light and nutritious soup, just right to have before any Chinese meal.

Ingredients:

• 6 teacups clear vegetable stock
• 1 teacup tender green peas, shelled
• � teacup cauliflower florets, small
• � teacup carrot, finely chopped
• 2 pinches sugar
• � teaspoon black pepper powder
• 1 tsp soya sauce
• 3 tbsp cornflour
• 2 tbsp oil
• salt to taste

Directions:

1. Heat the oil on a high flame in a wok / frying pan.
2. Add the vegetables and stir fry over a high flame for 3-4 mins.
3. Add the stock, sugar, pepper powder and salt.
4. Make a mixture of soya sauce and cornflour in � cup of water and slowly add to the soup.
5. Cook for another 3-4 mins while stirring continuously.
6. Serve hot with chillies in vinegar, soya sauce and chilli sauce.