Cantonese Yee Fu Noodles # 11 / 20

By Nanyang Cuisine

http://nanyangcuisine.blogspot.com


Ingredients :

• 1 round crisp deep-fried noodles/yee foo noodles
• 2 cloves garlic, chopped
• 1 large onion, sliced
• 125g chicken meat, shredded
• 125g prawns, shield and deveined
• 4 tablespoons chicken stock
• 1/2 teasppoon salt and pepper to taste
• 90g dried black mushroom, soaked and drained; discard stems and shred
• 5 dessertspoons cooking oil
• 125g Chinese broccoli or spring greens (cut into 10cm pieces)
• 1/2 teaspoon sesame oil
• 1 Tablesppon Osytel sauce
• 1 tablespoon light sauce
• 185g cooked crabmeat, shredded
• 2 eggs, beaten
• a few sprigs coriander leaves
  

Method :

1. Heat 1 dessertspoon oil and make a few thin omelettes with beaten eggs. Remove and cut into strips. Keep aside.
2. Bring a large pot of water to the boil. Scald noodles and drain.
3. Heat remaining oil and lightly brown garlic. Add onion and fry till soft.
4. Add chicken and stir-fry a few seconds, then add prawns. Stir-fry till color begins to change.
5. Pour in stock and season with salt and pepper. Simmer a few seconds.
6. Add mushrooms and green vegetable and simmer 1-2 minutes.
7. Add noodles and toss well to mix. (Add more stock if necessary)
8. Dish up, sprinkle with sesame oil and garnish with omelette-strips, crabmeat and coriander leaves.
   

Karlovy Vary - Czech - Ep 11

The uniqueness of Karlovy Vary lies mainly in balneological treatment that exploits mineral springs.

Karlovy Vary is the largest spa city in the Czech Republic.

Before World War I, Karlovy Vary was also one of the leading spa resorts in Europe that was frequently visited by the then famous artists, scientists, and aristocrats.


The hottest and the most substantial mineral spring is
Thermal springs on the territory of Karlovy Vary are said to have been attributed curative power a long time before the establishment of Karlovy Vary.


The first historically documented therapeutic procedure was carried out at the turn of the 14th century when Charles IV bathed his aching legs the mineral water of one of the springs.

Five-Spices Meat Rolls (Ngoh Hiang) # 10/20

By Nanyang Cuisine


http://nanyangcuisine.blogspot.com

Ingredients :

• 600g Pork, minced
• 300g small prawns (shrimps), shelled, cleaned and minced
• 240g crab meat
• 10cm piece carrot, coarsely minced
• 6 fresh water chestnuts, peeled and coarsely minced
• 5 dried Chinese mushrooms, soaked to soften and coarsely minced
• 2-3 spring onions (scallions), chopped
• 1 egg, beaten
• 1 tablespoon Corn /Plain (all-purpose) flour
• 2 large sheet dried bean curd skin, cut into 20 x 20cm pieces
• 1/2 egg white, beaten
• Cooking oil for deep-frying
  

Seasoning :

• 1/2 teaspoon five-spice powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground white pepper
• 1/2 tablespoon light soy sauce
• 1/2 tablespoon sesame oil
  

Method :
1. Combine pork , prawns, crab meat, carrot, water chestnuts, mushrooms and spring onions. Mix with seasoning ingredients, egg and corn/plain flour. Leave for 1 hour.

2. Put some marinated meat mixture in the centre of each bean curd sheet and roll up into rolls . Seal edges with a little egg white. Repeat with remaining meat and bean curd skin sheets.

3. Place rolls in a steamer over rapidly boiling water and steam for 12 minutes.

4. Heat oil for deep-frying in a wok until hot and fry five-spice roll slices until light golden brown.

Ceramic PTC for SLIC Protection

By TDA ELEKTRONIC TECHNOLOGY PTE LTD

Egg Fu Yong # 9/20

By Nanyang Cuisine

Ingredients :

• 6 eggs, well beaten
• 125 g crabmeat, shredded
• 60 g Chinese ham or roast pork, shredded
• 3 dried mushrooms (soaked and dried; discard stems and shred)
• 125g canned bamboo shoots, drained and shredded
• 2 stalks spring onions, shredded
• 1 tablespoon light soy sauce
• 2 teaspoons salt
• 1/2 cup stock
• 8 tablespoons cooking oil
  

Method :

1. Mix salt and stock into beaten eggs. Keep aside.

2. Heat 6 tablespoons oil. Stir-fry crabmeat, ham or pork, mushrooms, bamboo shoots and spring onions, adding ingredients in this order. Season with soy sauce and stir-fry over high heat, 30 seconds.

3. Add remaining oil down the sides of pan and pour in egg mixture.

4. Let eggs set into a thick omelette and fry on both sides till very lightly browned.

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