Egg Omlet

Ingredients:

Eggs … 3 – 4

Bean sprouts … 1 cup

Mushroom … 3 – 5

Salt … 1 - 1 ½ teaspoon

Black pepper grind … ½ teaspoon

Sugar … 1 teaspoon

Flour … 3 – 4 tablespoons

onion … 1

Oil for frying 

Method:

1.  Beat the eggs well.  Then add in the flour, salt, sugar, pepper, and mix well.

2. Finely chop the green onions.

3. Cut the mushrooms into 2 to 3mm thick slices.

4. Wash and drain the bean sprouts.

5. Add the bean sprouts, mushrooms, and green onions into the egg mixture.

6. Heat oil to medium high in a frying pan.

7. Put the egg mixture in to fry.  Fry until it’s cooked thoroughly.

 

Vermicelli Salad 

Vermicelli noodles (bean thread) … 1 ½ bundle

Carrots … 2 – 3

Celery … 1 stick

Jalapeno peppers … 1 – 2

Green onion … 2

Salt … 1 teaspoon

Light soy sauce … 1 tablespoon

Vinegar … 3 tablespoons

Sugar … 3 – 4 teaspoons

Sesame oil … 3 teaspoons

1.  Boil some hot water, and pour into a bowl with the vermicelli noodles.  Soak until the noodles are soft.  Run through cold water, and then drain.

2. Peel carrots and cut into 2inch long, thin strips.

3. Gut the green onions into 1½inch long and thin strips.

4. In a bowl, mix the salt, soy sauce, vinegar, MSG, sugar, sesame oil, and chili oil.  Mix it well.

5. Mix the vermicelli, carrots, celery, and green onions in a plate.

6. Mix in the sauce when you are ready to serve.

 

Ginger Sauce Chicken 

Ginger Sauce Chicken is created using ginger to accentuate the flavor of the chicken. The ‘chicken’ in this case is created with dried bean curd sticks, which you can easily find in your local grocery stores. This is a

popular dish for main courses, and as well, a favorite for many beer drinkers in Szechuan. 

This dish is quick and easy to prepare, where the only involved processes is the deep-frying.

 

Ingredients:

Dried bean curd sticks … 100g 

Ginger … 50-75g (1 full piece)

Green onions … 2

Sesame oil … 2 teaspoon

Salt … 1 teaspoon

Peppercorn … 15 – 17 

Light soy sauce … 2 tablespoons

Dark vinegar … 3 tablespoons

Vegetable oil for deep-frying

1.      Soak the bean curd sticks until all soft.  Then strain, and dry as much as possible

“Tip: you can achieve best result by pouring boiling hot water over the bean sticks and cover with a lid for 10 to 15 min”

2. Smash the ginger into small pieces, and wrap in a thin but strong cloth. Then squeeze out the ginger juice into a bowl. 

Note: I can usually squeeze out about one to two tablespoons of ginger juice using this technique.  It does take a little effort.

3. Finely grind the peppercorns, and add to ginger juice with sesame oil, salt, MSG, soy sauce, and vinegar.

4. Finely chop the green onions, and mix in with the ginger sauce mixture. Stir the mixture well.

5. Pour enough vegetable oil into a small pot so it’s about 2 inches deep.

6. Heat up the oil, and deep-fry the tofu sticks until it’s a golden color.  Set in a plate with paper towel beneath, and let it cool.

7. Cut the tofu sticks along the middle into two halves, and then cut them into 1 inch long pieces.  Pour the sauce mixture on top, mix, and you have Ginger Sauce Chicken ready to serve! 

 “Tip: you can greatly decrease the amount of splashing by letting the tofu sticks dry as much as possible.”

 Note: only mix in the sauce when you are ready to serve, or the tofu will become soggy.

 

PEPPER CHICKEN

INGREDIENTS:
1 whole chicken cut up
3 onions (finely chopped)
2 tomatoes (finely chopped)
2 tbsp ginger-garlic paste
2 tsp fennel seeds powder (saunf powder)
1 tsp mustard seeds
1 tsp garam masala
3 tsp red chili powder
2 tsp cumin seeds
1/2 tsp turmeric powder
4-6 tsp freshly ground pepper powder
2 tsp coriander powder
2 tbsp fresh coriander leaves, finely chopped
Salt to taste
Oil for frying

METHOD:

• Clean the chicken and cut into small pieces

• In a non-stick pan, heat the oil, add mustard seeds and fennel seeds powder, and fry until seeds splutter.

• Add ginger-garlic paste onions and allow them to cook until they turn golden brown in color. Then add chicken pieces. Sprinkle garam masala, red chili powder, turmeric powder and salt and allow them to cook.

• Add cumin seeds, coriander powder and pepper powder. When the chicken is half cooked, add coriander leaves, tomatoes and mix well.

• Cover the pan and let the chicken cook well.

• Serve hot with chapathis or parathas.