Annies Pantry

Cook Rice[quickly to boil,then steam slowly for 20  mins.]Cover and place in cool place[refrigerator]  overnight.
Drain the bean sprouts,rinse under cold running  water,and drain again. Cut any large prawns[shrimps]in half and cut the chicken into strips.
Beat eggs with salt .Heat oil in a large frying pan,add eggs and fry until half-set.Add rice and fry quickly, stirring constantly until ricegrains are coated in egg
Keep stirring and turning rice over.Add the prawns[shrimps],chicken and soy sauce.Fry ,stirring  constantly for 3 to 4 mins.[SERVES 4-6 portions]

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VARIATIONS FOR PARTY FRIED RICE:
1/
Omit the prawns[shrimps] and chicken.
Use 6oz.[1 &1/2 cups]of flaked crab.lobster/tuna meat.
3 chopped shallots & 2 tomatoes[skinned,deseeded
and chopped].

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2/
Omit beansprouts,prawns and chicken.
Use 8oz.[2 cups]cooked pork,cut into thin strips.
4 Chinese dried mushrooms,soaked in warm water for 20   MINS,RINSED,SQUEEZED DRY and sliced thinly,discarding   the stalks.and 2 spring onions[scallions]chopped.
[Whole button mushrooms,2oz. can be used instead of dried mushrooms]
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ADOBONG BABOY:[Phillipino]

[Savoury Pork]

About 2lb. Pork[including some fat]
2 cups Water
1/4 cup Light Vinegar[Cider]
1/4 cup Soya Sauce
1 dozen Black Peppercorns.
2 Cloves Garlic[crushed]
Dice pork into 1& 1/2" cubes.removing fat.and melting down in pan,
Discard fat scraps and brown pork very well in remaining lard.
When well browned and about 1/2 cooked,pour off most of fat and add remaining ingredients.in given order.
Boil slowly for 1/2 hr.then Briskly until liquid is reduced to about 1 cup.Serve with plain boiled rice

2 cups Water
1/4 cup Light Vinegar[Cider]
1/4 cup Soya Sauce
1 dozen Black Peppercorns.
2 cloves Garlic[crushed]
Cut chook into 1& 1/2" cubes.removing fat.and melting down in pan.Discard fat scraps and brown chook pieces very well in remaining lard.
When well browned and about 1/2 cooked,pour off most of fat and Add remaining ingredients.in given order.
Boil slowly for 1/2 hr.then Briskly until liquid is reduced to about 1 cup.Serve with plain boiled rice .
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CHINESE MEAT BALLS: [CHINA]
1lb.Minced Beef

1 Onion finely chopped
1 Egg
1tsp Salt.Pepper to taste.
2 tbsps.Flour
Oil for Frying
    -----------
1 cup Stock
2-3 Green Diced Peppers
1 cup drained Pineapple Pieces.
3 tbsps.Cornflour
2 tbsps. Soy Sauce
1/2 cup Vinegar
1/2 cup Sugar
Salt to Taste.
In bowl mix beef,onion,egg,salt & pepper until even mixture is reached.Wet hands with cold water,roll the meat mix into small balls.When all the balls are completed roll in flour.
Heat oil in pan and fry balls until golden brown;remove from pan.
Into pan add pineapple pieces,diced green pepper,& 1/3 of stock and simmer gently for few mins. Blend together soy sauce,cornflour,vinegar,remaining stock and salt.Stir this into pan with mixture and cook until sauce thickens.Return meat balls to sauce and heat thoroughly.Serve with rice.
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   CHINESE PASTIES:
8oz Minced Steak
6oz. Potatoes [peeled & cubed]
1 Onion chopped
1cup Sliced Cabbage
1tp.Salt
shake Pepper
1 tbsp Soy Sauce
4oz Soft Breadcrumbs
1lb. Short Pastry.
Combine all ingredients excet pastry.Roll out pastry,cut in rounds-7" diameter.Place some mixture on each .Moisten edges with water and press together,prick tops with fork.
Brush pasties with egg glaze if liked.Bake at 400OF for   20-25 mins.
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1cup Dessicated Coconut
4cups Boiling Water
1lb. Chuck Steak
3med. Onions
5 Cloves Garlic
1" Green Ginger
8 Cloves
2" Piece Cinnamon Stick
4 tsps Curry Powder
3tbsps. Oil
Salt to taste
  Rice.
Place coconut in bowl & pour boiling water over it.Stir   thoroughly to get coconut cream,leave to cool.Strain,discard coconut and keep liquid which is the cream.
Cut meat in 1/2"cubes,trimming off fat,Place in bowl.
Chop onions,garlic,green ginger finely;there should be at   least 2Tbsps of green ginger.Mix with cloves & cinnamon.Add half the mixture to meat in bowl.Mix curry to paste with 1 cup of coconut cream.Add this to meat mix.Heat oil in pan.
In the hot oil,fry the onion mix until it turns yellow.
Then add meat mix.Continue cooking for 10 mins,add remaining cream.add salt to taste.Simmer for about 1hr.stirring   occasionally.Serve with plain boiled rice.
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2Cups Uncooked Rice
1 large Onion
3 Eggs
1 tin Smoked Oysters
1 tbsp. Peanut Oil
1 tbsp Soy Sauce
Parsley
Boil rice in the usual way,allow to cool[usually better if done few hrs.before frying]
Slice onion,fry in peanut oil until golden brown.place to one side of pan.Scramble eggs on other side of pan.mix with onion.Place the cooked rice in pan,mix all ingredients well over low heat -5 to 10 mins.stirring.Mix oysters into rice, stirring constantly.Add sauce.Serve when all ingredients are heated.Garnish with parsley.
NOTE: Half lb.prawns,fish,liver or meat previously cooked may be used in place of oysters.

NASI GORENG: [JAVANESE STYLE]
          [FRIED RICE ]

1&1/2 lb.Freshly Cooked Rice
3 Eggs
1 Large Onion
1 small Clove Garlic
1tsp. Chilli Powder
6oz Raw Ham- diced
6oz.Pork
1dstp. Water
Lard or Peanut Oil
Soy Sauce.
Fry ham in alittle oil,place on cooked rice.Slice pork and   fry in soy sauce.Pound onion and garlic coarsely together   and fry with chilli powder.Add water and 2dstps.of gravy   from fried pork.Add rice,ham and sliced pork.Mix well and  cook for about 6 mins.With the eggs,make a thin omelette.
Cut omelette in thin strips and use to garnish rest of  dish.
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     SUP AYAM:[JAVA]
     Chicken Soup
1 Chicken[3&1/2 lb.boiler]
3/4 lb Potatoes
1 tsp Ground Ginger.
1 Crushed Garlic.
1 oz. Sliced Onions
2 tsps. VE-TSIN
2 tsps Sugar
1 tbsps. Salt
1 dstp. Soy Sauce[See-Yu]
1 tsp Pepper
2 tbsps Lard or Beef Dripping
2 Sticks Celery.
Cut chicken into small pieces,peel potatoes-cut in halves.   Slice celery.Place onions,garlic,ginger in frying pan with   small amt.lard & fry until onions are golden.Add chicken,    sauce & Ve-Tsin.Place all ingredients in large saucepan   -except potatoes & celery.Add 3pints water,cook till   chicken is half done.Add potatoes and celery & cook till   chicken is tender.
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       SAYUR SANTAN[JAVA]
       Prawns with Cabbage
1/2med.Size Cabbage-cut in pieces
1/2lb.French Beans
2tsps Salt
1 Onion Sliced
1 small Clove Garlic-sliced
4 Fresh Chillies-seeded & cut in strips.
1tsp Chilli powder-to taste.
1tsp.Tamarind mixed in 1 tbsps Water.
2tsps Brown Sugar
1/4lb.Prawns
1/2 cup Prawn Stock.
1/2 pint Milk/Coconut milk.
1tbsp.Peanut Oil
Boil cabbage drain & let stand.Do the same with the beans.
Fry chilli powder in oil for 1min-add onions,garlic &   chillies & continue frying for 2 mins.add prawn stock,brown sugar & salt.Cook for a little longer,then add milk &   tamarind & cook further 5mins.Add prawns,beans& cabbage.          Serve hot.
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    KAI-YUN,TONG-KU:[CANTON]
    Chicken giblets with Mushrooms.
3 Chicken Livers
1 Onion
1 Cup Mushrooms[FRESH/DRIED]
1tbsp.Vinegar
3 Chicken Gizzards
1 Cup Sliced Water Chestnuts
1 tbsp.Flour
1 tbsp Soy Sauce.
Cut livers,gizzards & chestnuts in thin slices.If dried mushrooms are used,soak in hot water.Fry onions.add giblets, chestnuts & mushrooms.for 4 mins. Before serving add vinegar,soy sauce and thicken with flour.
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      FOO YOON[CANTON]
       Crab-boats
4 Large Crabs
1/2lb. Minced Pork
Salt & Pepper
1Dstp.Cornflour
1Dstp.Tomato Sauce
1 Chilli-finely chopped
2 Spring Onions-finely chopped
1 Brown Onion-sliced
Remove crabmeat,take care not to break main shells.Fry   onion & pork till half cooked,then mix other ingredients &   press into crab shells.steam for 1/2 hour.
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CHOW KAI MIN[CANTON]
Noodles with Chicken & Mushrooms.
1 Chicken
1oz.Dried Mushrooms.
1 small Onion
1 lb. Noodles
5 tbsps Fat
1tbsp Chinese Sauce
Boil noodles with pinch of salt until soft.Bone chicken & chop in small pieces.Soak mushrooms-cut in small pieces.Chop onion.Pour cold water thru noodles to separate them.Put a good tbsp.fat in pan turn in noodles and fry thoroughly. Place on hot dish & keep warm.Put a little more fat in pan- fry onion lightly.remove.Add 3tbsps fat in pan when boiling hot fry chicken 5 mins.
Pour off fat. add onion mushrooms,pepper,salt & tbsp.chinese sauce.Add 2tbsps water & simmer for 5mins.Place on top of hot cooked noodles-Serve hot.
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          NASI GORENG :[FRIED RICE]
                     CANTONESE STYLE.
1&1/2lb.Freshly Cooked Rice
1/2lb Prawns-shelled,headed.cut small
6 Spring Onions-cut small
1/2oz Dried Mushrooms-soaked and cut small.
3 Chinese Sausages-cut small
1/2lb Boiled Crabmeat-broken for garnish
6 Eggs -lightly beaten
1/2lb Lard or Oil
1tbsp.Salt
1&1/2tsps Pepper
2tbsps.Soy Sauce
1&1/2tsp of VE-tsin
Parsley
Heat lard/oil in pan and fry sausages,mushrooms,spring   onions.Add salt,pepper,Ve-tsin,& soy sauce,followed by   prawns.Cook this mixture a little then add rice and lightly beaten eggs.cook for about 4mins.Serve on dish garnished   with parsley & crabmeat.
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ULAM CHILLI:
OPTIONAL SIDE DISH FOR FRIED RICE
[Pickled green chillies]
1/2 doz Green Chillies
1tbsp.Vinegar
1tsp.Salt
1tbsp.Sugar
Place salt,sugar in vinegar add tbsp.water.Bring to boil.    Remove from heat and strain.when cool,pour over finely     sliced rounds of chillies.Serve on small dish.
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TONG SOON,CHOW KAI PIEN:[TAI WAN]
Chicken with Bamboo Shoots
1 Young Boned Chicken
1 tin Bamboo Shoots
1tsp.Ground Ginger
6 Dried Mushrooms[or tinned]
1 Egg
1tbsp.Cornflour
2tbsps.Peanut oil
1tbsp.Soy Sauce
Pepper & Salt,.
Chop chicken into small pieces.Chop bamboo shoots into small square pieces.Soak dried mushrooms in hot water and when soft,chop also into small pieces.Put chopped chicken in bowl.Mix egg & cornflour together with pepper& salt..Pour this over the chicken and mix together.Heat peanut oil and fry chicken mix.quickly for 3-4mins.Pour off excess oil off.
Add bamboo shoots,ginger & mushrooms & fry further 2mins.Add soy sauce & 1tbsp of water.Cook for 3mins-serve immediately in deep serving dish.
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   HUNG-YUN-KAI: [TAI WAN]
   Chicken with Almonds.
1/2 Young Boned Chicken
2-3 Pieces Chinese Bamboo Shoots
5 Dried Mushrooms
1 Small Onion
1oz Almonds
1tsp Cornflour
3tsps. Soy Sauce
4 tbsps Lard .
Peanut Oil.
Soak dried mushrooms in hot water till soft.Cut all   ingredients into small square pieces,except the almonds.Fry   almonds in peanut oil until brown.Put 2tsps soy sauce,1tsp   lard & 1tsp cornflour with chicken-mix them together..Fry    onion in 1&1/2 tbsps lard until slightly brown.put in bamboo shoots,mushrooms & pinch of salt.stir while cooking 2-3mins. Remove to dish.Put in pan 1&1/2tbsps lard and heat,then add chicken stir quickly for 1min.After that pour in fried    ingredients,stir for 2 mins.adding soy sauce to taste.Put in almonds and serve immediately.
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    TOONG KWA THONG: [HONG KONG]
    Chinese Marrow Soup.
1 Small Marrow
1/2 tin Green Peas
2 med. Carrots.
2 water Chestnuts
1/4 lb. Pork.
3 dried Chinese Mushrooms.
Wash & soak mushrooms in hot water.Mince Pork.Dice carrots & water chestnuts.Slice the top off marrow and remove all    seeds.Put all ingredients in marrow,cover with sliced   top.steam for 2&1/2 hrs.Season with salt & pepper-before   serving.
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SEE YAU PAKKUP: [HONG KONG]
Pigeons in Sauce
4 Pigeons [plucked& cleaned]
1 Quart of Sauce.
To make sauce:
   To 1 quart of soya sauce add 1 1 large cup of rice wine[or any still white wine.]and 4oz. brown sugar.
Place in deep pan and boil for 20 mins.
Remove from heat & soak pigeons in this sauce for one hour.
Reheat and allow to simmer for further 20 mins.
Remove pigeons & chop into approx. inch lengths.Place in deep serving dish and then pour over the sauce.
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CHAN FAR YOOK YUN:[HONG KONG]
Fried Meat Balls.
1lb Steak
2oz. Crabmeat
1/2 oz Cornflour
Pepper.Salt,Sugar to taste
4oz. Waterchestnuts.
2oz. Mushrooms
2 Eggs
Sliced Cucumber
Soya Sauce
Peanut oil.
Chop or mince meat,mushrooms & chestnuts very finely,mix with a little salt,pepper,sugar & crabmeat.Roll into balls[about 1&1/2"round]Put cornflour in bowl and roll the balls in it.Beat eggs & mix with a little water.Coat the balls with this & deep fry in oil for 15 mins.Serve with soya sauce and sliced cucumber.
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Annies Pantry	[email protected]