HOME COOK RECIPES
Author: Hani Law   Copyright © 2006

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Recipe 1 - steam fish
Recipe 2 - wonton soup
Recipe 3 - roast duck
Recipe 4 - sweet corn soup
Recipe 5 - pumpkin sweet
Recipe 6 - spice rice
Recipe 7 - fried rice
Recipe 8 - chicken chow mein
Recipe 9 - candied banana sweet
Recipe 10 - stir fry mushrooms and bamboo shoots
Recipe 11 - minced beef pancakes
Recipe 12 - tomato and egg soup
Recipe 13 - grilled soy sauce chicken
Recipe 14 - mushroom consomme
Recipe 15 - white cut chicken

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RECIPE 1
2 tbsp chopped lemon grass
2 tbsp fish soy sauce
2 tbsp chopped shallots
1 tsp sesame oil
PREPARATION
1. Wash and clean the fish (preferably a whole fish).
COOKING
2. Preheat oven at 270.C
3. Line foil in tin with oil and place fish in it, cook in
oven at 250C for approximately 15 - 30 minutes depend
on the size of the fish.

RECIPE 2
0.5kg/1 lb wonton pastry
0.5kg 1 lb minced beef or pork
2 tbsp light soy sauce
1 tsp salt
350g/12 oz spring onion
1/2 tsp sugar
PREPARATION
1. Marinate minced meat with soy sauce, salt and sugar.
Add in spring onion and mix well.
2. Place a little of meat in the centre of each wonton
pastry.  
3. Dampen the edges, fold over the filling and press
together to seal.
COOKING
4. Boil them in either chicken broth or with vegetables if
desired. Place wonton in pan only when water is boiling

RECIPE 3
1 duck, approx 4 lbs in size
2 tbsp salt
1 tbsp pepper
4 tbsp soy sauce
1 tbsp powdered cloves and cinnamon, mixed together
or
1 stick cinnamon and a few whole cloves
some honey
PREPARATION
1. Wash and dry the duck thoroughly with a clean towel.
Rub the skin and inside cavity with salt, pepper and soy
sauce.
2. Leave duck to marinate in the fridge, preferably
overnight, or let it stand for at least  6 hours.
Heat oven to 425 degrees F or 222 degrees C or Gas
mark 7.
3. Brush skin with honey and insert cloves and .
cinnamon into the cavity.
4. Place duck on a rack in a roasting pan, so that it will
not soak in its oil while cooking.
COOKING
5. Roast for 15 minutes, then turn over and roast the
other side for another 15 minutes.
Reduce heat to 375 degrees F (109 degrees C or Gas
mark 5), and roast for a further 45 minutes on one side
and for another 30 minutes on the other.
6. Cool and cut into serving pieces.

RECIPE 4
1 small tin cream of chicken soup
1 small tin sweet corn
2 eggs
2 oz water
A pinch of salt
COOKING
1. Add water to the soup, bring it to the boil.
2. Add the sweet corn, stirring all the time on a low heat.
3. Add the eggs, and beat well in soup.
4. Season with salt and pepper

RECIPE 5
l large pumpkin
4 tbsp of pounded ground nuts
salt to taste
PREPARATION
1. Cut pumpkin into small slices.
2. Scoop off the seeds and peel the outer skin.
COOKING
3. Boil pumpkin into salty water for 30 mints to an hour.
4. When cooked, add ground nuts.
5. Simmer gently for 10 minutes.
6. Serve either cold or hot.

RECIPE 6
2 cups Basmati rice
4 cups water
1 large onion
1 tbsp oil
1 tsp five-spice powder
small amount of peas and chopped carrots
salt to taste
PREPARATION
1. Wash rice and soak for 1 hour
2. Fry thinly sliced onion in oil, till soft, but not brown
3. Add 2 tbsp hot water to prevent spices from burning
4. Add spices, peas and carrots and fry gently for a few
minutes
5. Add water and salt. Bring to the boil and add rice
6. Place lid tightly, and cook on gentle heat until all
water is absorbed (approx. 10-15 mins)   (8 July 2006)

RECIPE 7   
10 oz  rice
1 1/2 pts water
4 tbsp oil
4 tbsp soy sauce
a pinch salt
1 lb minced beef
2 tbsp salt
1 tsp pepper
1 tsp corn flour
1 tsp soy sauce
1/2 tsp water
1/4 tsp sugar
3 tsp oil
3 cloves garlic (crushed)
3 cloves onion
4 eggs
1 tsp salt
1/2 tbsp oil
1/2 lb frozen mixed vegetables (peas, carrots, green
beans and sweet corn)
1 tbsp oil
1/2 tsp salt
4 strands spring onion
PREPARATION
1. Put the rice and water into a saucepan and bring it to
the boil.
2. Reduce the heat to very low and cover with a
well-fitting lid.
3. Simmer very gently for about 10-15 minutes.
4. Turn the heat off and let the rice stand for about 5
minutes.
5.  Leave it to cool and dry for at least 3 hours, or even
overnight.
6.  Marinate the minced beef with salt, pepper, corn
flour, soy sauce, water and oil.
7.  Cut the onion into small cubes.
8.  Beat the eggs, add salt and 1 tsp of oil, beat again.
COOKING
1. Heat a frying pan, add 2 tbsp of oil, fry the garlic and
onion until golden brown.
2. Add the beef and stir fry until it is just cooked.
Remove from the pan, draining liquid if there is any.
3. Reheat the frying pan , add 1 1/2 tbsp of oil, fry the
eggs.  While they are running, tear the eggs into small
strips. Remove from the pan.
4. Reheat the frying pan, add 1 tbsp of oil, stir-fry the
mixed vegetables, add salt. Remove from the pan.
5. Reheat the pan, add 4 tbsp of oil, fry the rice, add the
soy sauce and continue to stir-fry until the rice is flaky.  
Add a pinch of salt.
6. Return the beef, eggs etc. to the pan and stir-fry
altogether for about 2-3 mins
7. Add chopped spring onions and serve

RECIPE 8
1 lb noodles
3 tbsp oil
5 chicken joints
1 tbsp oil
1 tsp salt
1/2 tsp pepper
1 tsp soy sauce
2 tbsp oil
1 slice ginger
2 cloves garlic (crushed)
1 green pepper
6 oz mushrooms
6 oz peas
1 tsp salt
1/2 tsp pepper
SAUCE
3 tbsp soy sauce
1 tbsp corn flour
4 tbsp water
1/2 tsp sugar
2 tsp salt
1 tsp pepper

1. Boil the noodles in boiler water for 7 - 8 minutes.
2. Rinse in cold water to keep them separate, and drain.
3. Leave to dry thoroughly.
4. Cut the chicken from the bones and shred.
5. Season with salt, pepper, oil and soy sauce.
6. Shred the mushrooms and green pepper, wash and
drain.
7.  For the sauce - blend soy sauce, water, corn flour,
sugar, salt and pepper.
8.  Heat the frying pan, add the oil. Fry both sides of the
noodles till brown or grill them till crispy, transfer them
onto a serving plate.
9.  Heat the frying pan again, add the oil, fry the ginger
and garlic, then add the chicken and stir fry until cooked.
10. Add the mushrooms, green pepper and peas, stir fry
continuously. Finally add salt and pepper. Pour these on
top of noodles.
11. Stir the sauce on a low heat until it becomes creamy.
12. Pour on top of noodles and serve.

RECIPE 9
2-3 bananas
1 egg
2 tbsp flour
2 tbsp corn flour
2 tbsp water
2 tbsp water
oil, enough for deep frying
6 tbsp sugar
2 tbsp oil
A hand full of  some sesame seeds and crushed nuts
PREPARATION
1. To make egg paste: beat the egg, add the flour,             
    cornflour and water.
2. Peel the bananas and cut in diagonal pieces.
3. Coat them with the egg paste.
COOKING
4. Deep fry the coated bananas for 4-5 minutes, remove
and drain.
5. Heat the oil and add sugar, stir over a low heat until     
    the sugar melts, add sesame seeds and crushed nuts.
6. Dip each piece of banana into the melted sugar and
then into a bowl of cold water.
7. Serve them on a plate that has been coated with oil.

RECIPE 10  
and bamboo shoots
11oz dried Chinese mushrooms
11oz canned bamboo shoots
2 tbsp sesame oil
1 tsp sugar
2 tbsp soy sauce
5 oz chicken stock
3 tbsp oil
1 tbsp cornstarch dissolved in cold water
PREPARATION
1. Soak the mushrooms in warm water for 1 hr. Then cut
off the hard steams.
2. Wash under cold running water and drain.
3.  Roll cut the bamboo shoots into pieces.
COOKING
4.  Heat the oil in a pan, and stir fry mushrooms and the
bamboo shoots for a few seconds.
5.  Add soy sauce and sugar, stir well and pour in
chicken stock.
6.  Reduce the heat to low and simmer for about 2
minutes.
7.  Sprinkle sesame oil, and serve on a plate.

RECIPE 11
6 eggs
1 tbsp oil to marinate
1 tsp sugar
1 tbsp corn flour
4 tbsp soy sauce
4 oz minced lean beef
some chopped spring onion
oil for shallow frying pancake
PREPARATION
1. Marinate beef with soy sauce, sugar, corn floor, and
oil.
2. Beat eggs, and add in marinated minced beef and
spring onion.
COOKING
3. Heat some oil in a pan, which is enough to cover the
base of the pan. When oil is hot, pour in a 1/3 cup of
minced meat batter, and fry approximately 0.5 - 1
minute. Turn over and fry it for another 0.5-1 minute, or
until the pancake is golden brown.
4. Repeat until the batter is used up.

RECIPE 12
10 oz tomato
2 eggs
1 tbsp corn flour
1 cup of water
2 tsp oil
1 tsp soy sauce
scallion & ginger
water for soup
salt and pepper
PREPARATION
1. Scald the tomatoes in boiling water and then peel
them. Cut them into large slices.
2. Beat eggs
3. Mix corn flour with water
COOKING
2. Heat the oil in a pot.
3. Add scallions and ginger, and stir fry, add soy sauce.
4. Add corn flour in water, stir well.
5. Pour in suitable quantity of water for soup, add in
tomatoes, and bring to the boil.
5. Slowly pour in beaten eggs to soup, and season it with
salt and pepper.

RECIPE 13
One 1kg-1.5kg tender chicken
1/3 cup soy sauce
1 tbsp sugar
salt
five-spice powder
scallion
ginger
sesame oil
PREPARATION
1. Wash the chicken and put it in a pot.
COOKING
2.  Pour in water just enough to cover the chicken and
heat to a boil. Add soy sauce, salt, five-spice powder,
scallion, ginger and 2 oz of sugar.
3.  Continue to cook over moderate heat until there is no
soup left in the pan.
3.  Take the chicken out and dry it.
4.  When it has cooled, grill it for half an hour until it is
golden brown on all sides.
5.  Transfer it to a plate, brush on a little sesame oil and
serve.

RECIPE 14
2 oz       dried Chinese mushrooms,
soaked in warm water for 30 minutes
8 heads  Chinese cabbage
1 tbsp     salt
1 tsp       sesame oil
1 tsp       cooking wine
1 cup      soup-stock
1 tbsp     vegetable oil
PREPARATION
Wash the cabbage and the mushrooms
COOKING
1.   Add water in a pot, add oil and heat.
2.   When water is boiled, add cabbage, soup-stock,
mushrooms, wine and salt.
3.   Lower heat and boil for about 30 minutes.
4.   Add sesame oil  and serve.

RECIPE 15
1.25kg        one tender whole chicken
some           light soy sauce
some           sesame oil

1.  Clean the chicken, and remove the internal giblets.
2.  Put it in a pot of hot water. Bring it to the boil, then
reduce the heat and cook for approximately one hour.
Make sure that the skin does not tear.
3.  Test to see if the chicken is done by poking the thigh
with a chopstick.  If no blood appears, it is ready.
4.  Drain it and cut it into pieces when it is cool.
5.  Serve with a mixed dip of soy sauce and sesame oil.

RECIPE 16
500g            large shrimps, peeled
250g            fresh tomatoes
2                  egg whites
17g              corn flour
3 tbsp          cooking wine
1/2 tsp         salt
5 tbsp          oil
PREPARATION
1.  Wash shrimps and drain. In a bowl, mix the egg
white, and corn flour, and add a pinch of salt to taste.  
2.   Drop in the shrimps and coat each well.
3.   Wash the tomatoes, remove the stems and seeds and
cut them into small slices.
COOKING
1.    Heat the oil in the pan. When the oil is hot, put in
the shrimps. Stir fry until done. Remove and drain.
Remove the oil.
2.     Heat the pan again, add the wine, salt and tomato
followed by the friend shrimps. Stir rapidly and transfer
to a plate and serve.
RECIPE 1
Steam fish in
oven
RECIPE 2
Wonton soup
RECIPE 3
Roast duck
RECIPE 4
Sweet corn soup
RECIPE 5
Pumpkin sweet
RECIPE 6
Spice rice
RECIPE 7
Fried rice
RECIPE 8
Chicken chow
mein
RECIPE 9
Candied banana
sweet
ORIENTAL WOMEN TALK
RECIPE 10  
Stir fry
mushrooms and
bamboo shoots
RECIPE 11
Minced beef
pancake
RECIPE 12
Tomato and egg
soup
RECIPE 13
Grilled soy sauce
chicken
RECIPE 14
Mushroom
consomme
RECIPE 15
White cut
chicken
RECEIPE 16  
Stir fry
shrimps with
tomatoes
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