Asian Cuisine

Authentic Chinese Dishes:
1.Golden Flower And Jade Chicken With Broccoli:
Ingredients
500g chicken (breast pieces); 2 root ginger slices; 2 spring onions; 4 tbsp vegetable oil; 400g broccoli(divided into florets); 250ml chicken stock; 250g cooked ham; 1 tbsp cornflour; salt to taste;
Method:
Heat half the quantity of the chicken stock in a pan and add the chicken pieces and cook for about 7-8 minutes till the chicken is tender.Remove and keep aside.Heat oil in a wok and stir-fry the broccoli florets adding salt to taste.Remove the broccoli and arrange around the edge of a large serving dish.Cut the chicken and ham pieces into rectangular slices and arrange in alternating overlapping layers in the centre of the broccoli. In the remaining chicken stock, mix the cornstarch which has been mixed with water.Heat stock with the cornstarch paste, stirring until thickened.Pour over the chicken and ham to form a thin glaze.Serve hot.

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2.Chinese Vegetable Wonton Soup(Serves 6):
Ingredients:
Wonton Wrappers:
1 cup plain flour; ½ tsp salt; 1 tbsp oil; a little water(chilled);
Wonton filling:
½ of a small onion(finely chopped); ½ carrot(chopped very finely); 8 french beans(chopped very finely; 1 cup mushrooms(chopped); 1/2 cup cabbage(finely chopped); a pinch of ajinomoto(optional); ½ tsp white pepper; salt to taste; ½ tsp sugar; 1 tsp soya sauce;
Wonton Soup:
6 cups(stock); 2 spring onions(chopped finely along with the greens; 1 tbsp soya sauce; 1 tsp white pepper; 1 tsp sugar; ¼ tsp ajinomoto(optional);
Method:
To Prepare the Wonton Wrappers: Sift plain flour and salt.Add oil and rub with finger tips till the flour resembles bread crumbs.Add chilled water gradually and make a stiff dough.Knead the dough well for about 4-5 minutes till smooth.Cover dough with a damp cloth.Keep aside for ½ hour.
To Prepare The Filling Heat 1 tbsp oil.Stir-fry onions, for a few seconds.Add all other vegetables.Stir fry for 1-2 minutes.Add ajinomoto, pepper, salt, sugar and soya sauce.Mix.Remove from fire.Cool filling before making wontons.Divide the dough into 4 balls.Roll out each ball into thin pancakes.Cut ½ inches from all the sides to get a square piece.Cut the big square piece into 2 inch small squares.Place some filling in centre.Fold in half by lifting one corner and joining to the opposite corner to make a triangle.Press sides together.Fold a little again, pressing firmly at both sides of the filling, but leaving the corners open.Bring 2 corners together, and cross over in front of the filling.Brush lightly with water where they meet, to make them stick.Keep wontons aside.(The wontons maybe folded into different shapes like moneybags or envelopes). To serve soup, boil vegetable stock, add the prepared wontons.Cover and cook for 12-35 minutes in low flame till they float on top.Add spring onions, soya sauce, pepper, sugar and ajinomoto.Simmer for 1-2 minutes.Remove from fire.Serve hot.

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3.Cauliflower Fu-Yung:
Ingredients:
1 large-sized cauliflower(cut into florets); 3 egg-whites; 100ml chicken stock; 100g minced chicken meat; 2 tbsp milk; 2 tbsp cornflour; 2 tbsp vegetable oil; 1 tsp pepper; 2 tbsp butter; 1/2 tsp ajinomoto; salt to taste;
Method:
Beat the egg-whites, minced chicken meat, milk and cornflour together with the salt and pepper.Keep aside.Heat 1 tbsp of oil and pour in the chicken stock and add the cauliflower and allow to cook over high flame for 3-4 minutes until the stock has evaporated.Keep aside.Heat the remaining oil and butter in the same pan and mix in the egg mixture and lower the flame.Add the cauliflower and mix in the ajinomoto.Stir the cauliflower into the egg mixture gently.Serve hot.

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4.Chinese Chopsuey:
Ingredients:
200g noodles; 1 carrot(parboiled and cut into diagonal slices); 8 french beans(parboiled); 3/4 cabbage shredded; 1 capsicum(shredded); 1/2 cup small florets of cauliflower; 2 spring onions(quartered); 1/2 cup bean sprouts; 5 tbsp oil; 1/4 tsp ajinomoto; 1 tsp white pepper; 1 tsp sugar; 2 cups water; 1 1/2 tbsp soya sauce; salt to taste; 2 1/2 tbsp cornflour mixed with 1/3 cup water;
Method:
Prepare crispy noodles .Scrape the carrot, string the beans, remove the seeds from the capsicum and peel the onions.Drop the whole carrot and french beans into 2 cups of boiling water to which 1/2 tsp salt has been added.Boil for 1 minute, drain and cool.Shred capsicum and quarter the onions.Heat 5 tbsp oil Stir fry the cauliflower, spring onions, bean sprouts and ajinomoto over a high flame for 2 minutes.Add the remaining vegetables, pepper, sugar and salt.Stir fry over a low flame for 2 minutes.Add soya sauce.Cook for 1/2 minute.Add water.Bring to boil and add cornflour mixed with 1/4 cup water, stirring all the time, until thickened.Remove from fire.To serve, put the crispy noodles in a serving platter and top with the vegetables mixture.Alternatively, serve the crispy noodles and vegetables mixture side by side in a dish.

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Singaporean Cuisine