Saturday, January 07, 2006

Secrets of Nutritional Chinese Cookery - Ng Siong Mui

Secrets of Nutritional Chinese Cookery - Its great to have this book.
Content
Stir-frying

1. New-year fried vermicelli
2. Stir-fried Prawns with mixed vegetables
3. Stir-fried beansprouts with roasted duck
4. Stir-fried kidneys with wood fungus
5. Golden mushrooms with seafood
6. Mushrooms stir-fried with beancurd
7. Stir-fried scallops with chicken livers
8. Sweet Sour Pork
9. Black Pepper Beef with claypot
10. Rice fried with eight treasures
11. Stir-fried soya beansprouts with pork
12. Oysters in a claypot
13. Flat rice noodles stir-fried with beansprouts
14. Stir-fried mustard greens (choy sum)
15. Scrambled shark's fins, crab meat & eggs
16. Pork stir-fried with mixed vegetables
17. Soft soya bean cakes with chicken liver
18. Stir-fried liver with snow fungus
19. Chinese spinach with scallops and medlar seeds
20. Fried pork with angled luffa
21. Stir-fried diced long bean with barbecue pork
22. Fried mushrooms with beansprouts
23. Fried chicken with bitter gourd
24. Stir-fried chicken with young ginger roots and pinapples
25. Stir-fried chicken gixxards with apples
26. Stir-fried Golden mushrooms with scallops
27. Stir-fried kale with fish fillet
28. Bitter Gourd & shrimp omelette
29. Shredded beef with beansprouts
30. Stir-fried beef with century egg
31. Sitr-fried soya bean cake with chinese chive buds

Steaming
1. Steamed stuffed beancurd
2. Steamed honey pears
3. Chicken, snow fungus in yunnan pot
4. Steamed beancurd with shrimp roe
5. Yunnan chicken pot
6. All in the family
7. Steamed stuffed mushrooms
8. Steamed chicken rice in serving cups
9. Crown of glory
10. Phoenix of the snow mountain
11. Steamed rice with chinese sausage & bacon
12. Yunnan herbal chicken soup
13. Steamed pig's brain
14. Steamed beancurd custard
15. Steamed fish custard
16. Steamed liver & fungi in yunnan pot
17. Steamed fish fillet with mushroom & ham
18. Steamed Marble gobe
19. Steamed frog with lotus leaf
20. Steamed sole
21. Steamed variety eggs
22. Steamed minced garlic prawns
23. Steamed milk with ginger juice
24. Steamed rice in lotus leaf
25. Steamed fish slices with medlar seeds
26. Steamed spicy chicken gizzards
27. Steamed egg custard
29. Chicken wrapped in lotus leaf
30. Drunken phoenix
31. Seafood in yunnan pot
32. Steamed chicken with mushrooms
33. Steamed pomfret
34. Steamed egg custard with whitebait
35. Steamed water chestnuts with minced meat
36. Fish steamed on lotus leaf

Simmering
1. Hairy marrow soup
2. Papaya, peanuts and chicken feet soup
3. Fish bone soup
4. Four herb soup
5. Pork & lotus root soup
6. Snow fungus & gizzard soup
7. Apple soup
8. Bitter gourd & dried oysters soup
9. Kudzu & gram beans soup
10. Chinese spinah soup
11. Shark's fins & chicken feet soup
12. Frog & Sea moss soup
13. Brow beans & mushrooms steams soup
14. Dried octopus & lotus root soup
15. Pea shoots& chicken liver soup
16. Old cucumber with buddha's fruit
17. Chinese white cabbage soup
18. Winter melon & ginko nut soup
19. Leaf mustard (kai choy) with roasted duck soup
20. Lotus seeds & egg soup
21. Chestnut & Chicken soup
22. Shark's fin & crab meat soup
23. Peanut cream
24. Angled luffa fish slice soup
25. Red beans with chicken feet soup
26. Yok Chok Chicken soup
27. Pearly bean soup
28. Six- flavoured savoury soup
29. Six- favoured sweet soup
30. Sweet potato soup
31. Mung bean congee
32. Sweet five bean congee
33. Sweet red bean soup
34. Ginko nuts & barley soup
35. Longan tea
36. Watercress with honey dates
37. Water chestnut paste

Stewing
1. Stewed chicken with ginger and onions
2. Pig's tail with mussels
3. Stewed chicken with straw mushrooms
4. Stewed stuffed hairy marrows
5. Stewed mushrooms with pig tendons
6. Eight treasure box
7. Stewed spicy chicken giblets
8. Stewed sea cucumber and Duck
9. Stewed sweet sour pig's trotter
10. Braised ducks' webs
11. Stewed dried seafood in claypot
12. Stewed herbal chicken
13. Stewed Roasted duck with bitter gourd
14. Stewed hairy marrows with mungbean vermicelli
15. Stewed fish balls with sea moss
16. Stewed Grouper head
17. Stewed chicken with wood fungus
18. Stewed carp with spring onion & ginger
19. Stewed chestnuts with chicken
20. Stewed abalone in oyster sauce
21. Canned abalone stewed in oyster sauce
22. Braised comb shark's fins
23. Stewed lotus root with pig's trotters
24. Stewed beancurd deluxe
25. Ma Por Toufu
26. Happy family
27. Mussels with carrot and mushrooms
28. Stewed pig;s trotter with oyster & mushrooms
29. Stewed Chicken with mushroom
30. Stewed Pork loin
31. Braised spicy pork ribs

Double-boiling
1. Sea cucumber and scallop soup
2. Herbal mutton soup
3. Shark's fin with chinese cabbage hearts
4. Chicken and walnut soup
5. Chicken with snow frog's glands soup
6. Korean ginseng and Chicken Soup
7. Chinese pears with almonds
8. Turtle Soup with herbs
9. Snow fungus soup
10. Chicken stuffed with pomelo
11. Snow fungus & papaya delight
12. Abalone, chicken and American ginseng soup
13. Pig's spleen with corn silk
14. Chicken with chinese mushroom soup
15. Chicken with Abalone
16. Chicken and Ginseng soup
17. Winter melon & duck gizzard soup
18. Ginko with ferox nuts soup
19. Ferox nuts and honey soup
20. Pig's brain and chicken feet soup
21. Bird's nest soup
22. Pigeon with fish maw
23. Snakehead fish and apple soup
24. Chicken and bird;s nest soup
25. Chicken ox-tail soup
26. Pearl scallop soup
27. Pig's trotter and black bean soup
28. Pig;s heart herbal soup
29. Double-boiled snow frog's glands
30. Chinese cordyceps soup
31. Pork and snow fungus soup

2 comments:

Tessa said...

I recently came accross your blog and have been reading along. I thought I would leave my first comment. I don't know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often.


Ruth

http://muffinsnow.com

Jane Kaylor said...

Thanks for the recipe!!! Love it. Fresh or frozen local abalone is cheaper but will never give the same taste, flavor and texture as canned abalone. I love the flavor and taste of canned abalone and one day I want to eat abalone like 'abalone kings' do: braised in sauce and served whole, like a steak, washed down with a good white wine. Cut with a knife and fork of course. Meantime, it's still cheaper to slice abalone thinly and share with the family. I love this dish. It's such a special treat