Free Food Recipes

Ingredients

• 675g (1 1/2 lb) filleted fish (bass, mullet, bream, cod, carp, trout, salmon, whiting, halibut, sole, etc)
• 100 g (1/4 lb) bamboo shoots
• 100 g (1/4 lb) heart of cabbage
• 6-8 medium Chinese dried mushrooms
• 450 g (1 lb) noodles or spaghetti spoons) water
• 45 ml (3 tablespoons) vegetable oil
• 22 ml (1 1/2 tablespoons) soy sauce
• 30ml (2 tablespoons) dry sherry
• 5 ml (1 teaspoon) sugar
• 7 ml (1/2 tablespoon) corn flour blended in 45 ml (3 tablespoons) water

Stock:

• 1 large fish head (675-900 g/1 1/2-2 lb)
• 1 fish tail (225 g/1/2 lb)
• 37 ml (2 1/2 tablespoons) lard (use oil if not available)
• 3 slices root ginger
• 1 medium onion, sliced
• 10 ml (2 teaspoons) salt

Serve 4-6

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Ingredients

Dough Casing:

• 12 g (1/2 oz) dried yeast or brewer’s yeast
• 15 ml (1 tablespoon) sugar
• 375 ml (3/4 pint) lukewarm water
• 450 g (1 lb) plain flour

Filling:

• 1-2 slices root ginger
• 22 ml (1 1/2 tablespoons) lard (use oil if not available)
• 45 ml (3 tablespoons) crab eggs (the clusters of red or orange substances under the shells)
• 60 ml (4 tablespoons) crab meat
• 125 ml (1/4 pint) stock
• 1 ml (1 teaspoon) salt
• 25 g (1 oz) pork rind
• 50 g (2 oz) lean and fat pork
• 22 ml (1 1/2 tablespoons) vegetable oil
• 2.5 ml (1/2 teaspoon) sugar
• 15 ml (1 tablespoon) soy sauce
• 15 ml (1 tablespoon) dry sherry

Makes 18

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Ingredients

• 1 medium chicken (about 1.2-1.35 kg/2 1/2-3 lb)
• 15 ml (3teaspoons) spit
• 15 ml (1 tablespoon) sesame, oil
• 22 ml (1 1/2 tablespoons) lard (use oil if not available)
• 225 g (1/2 lb) rice
• 2 liters (4 Pints) chicken stock (boil and simmer 1 chicken carcase for 1 hour, adding 2 chicken stock cubes)

Sauce:

• 30 ml (2 tablespoons) chopped spring onions
• 30 ml (2 tablespoons) sliced and chopped root ginger
• 45 ml (3 tablespoons) soy sauce
• 30 ml (2 ta6lespoons) dry sherry or Chinese yellow wine
• 45 ml (3 tablespoons) sesame oil

Serve 6-8

** Free Food Recipes **

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