Szechuan Soup

Indian Cooking Recipe : Szechuan Soup

Ingredients :
8 dried mushrooms
250g cooked prawns
7 cups chicken stock
½ cup dry white wine
1 tbsp soy sauce
½ tsp chilli sauce
2 tbsp cornflour
¼ cup water
125g ham, finely sliced
185g lean pork, finely sliced
30g Chinese pickles, finely sliced
½ x 225g can water, chestnuts, drained, sliced
½ red pepper, finely sliced
2 tsp vinegar
1 tsp sesame oil
1 egg, lightly beaten
1 tbsp water, extra
8 spring onion
250g bean curd, cubed
Method :
Cover mushrooms with hot water in bowl, stand 30 minutes.
Remove stems, slice mushrooms thinly. Shell and devein prawns.
Combine chicken stock, wine and sauces in large pan, bring to boil, boil, uncovered, about 5 minutes.
Gradually stir in blended cornflour and water, stir until soup boils.
Stir in mushrooms, ham, pork, pickles, water chestnuts and pepper, simmer, uncovered, 5 minutes.
Stir in vinegar and sesame oil. Gradually add combined egg and extra water to soup, stirring constantly.
Add shallots, bean curd and prawns, simmer 1 minute.

Chicken & Corn Soup

Indian Cooking Recipe : Chicken & Corn Soup Ingredients : 1kg chicken pieces 8 cups water 4 peppercorns 2.5cm piece fresh ginger, sliced 1 onion, guartered 3 sprigs parsley 470g can creamed corn 2 chicken stock cubes ½ tsp grated fresh ginger, extra 5 green shallots, chopped 1 tsp sesame oil 4 tbsp cornflour 4 tbsp water 2 egg whites 2 tbsp water, extra 5 spring onion, chopped 1 tsp sesame oil 4 tbsp cornflour 4 tbsp water 2 egg whites 2 tbsp water, extra 2 slices ham, thinly sliced 4 spring onion, chopped, extra Method : Place chicken into large pan, add water, peppercorns, ginger, onion and parsley. Bring to boil over medium heat, skim well to remove any scum; reduce heat, simmer gently, covered, for 1½ hours. Remove any scum from top of stock, strain, reserve 6 cups of stock. Remove meat from chicken, shred meat finely. Combine reserved chicken stock, corn, crumbled stock cubes, extra ginger, onion and sesame oil in large pan bring to boil. Stir in blended cornflour and water, stir until soup boils and thickens, simmer 1 minute. Lightly beat egg whites and extra water, add to the soup in a thin stream, stirring well. Add ham and shredded chicken to soup, heat gently. Top with extra shallots.

: Chinese Egg Drop Soup

Ingredients :
2 eggs, beaten
½ tbsp sesame oil
5 tbsp wood ears, soaked
2 cups clear stock
50g hearts of chinese cabbages
2½ tbsp vegetable oil
¼ tsp MSG
salt to taste
Method :
Wash and chop the wood ears and cabbage hearts.
Heat 2½ tbsp of the vegetable oil in a pan.
Put the eggs and fry until browned on both sides.
Take out and cut into small pieces. Keep aside.
Pour the stock into the pan. Put the salt, wood ears, cabbage hearts, eggs, and MSG.
Keep it to boil for about 1 minute.
Put sesame oil and serve.

Prawn on Toast

Indian Cooking Recipe : Prawns On Toast Ingredients : 500g green king prawns 1 egg, lightly beaten 2 tbsp cornflour 8 thick slices of bread 1 hard boiled egg yolk 1 slice ham 1 spring onion, finely chopped oil for deep-frying Method : Shell and devein prawns, leaving tails intact. Gently flatten prawns. Combine egg and cornflour in small bowl, add prawns. Mix well; coat prawns completely. Remove crusts from bread, cut slices in half. Place 1 prawn, cut-side-down on each piece of bread, gently flatten prawns on bread with palm of hand. Brush with left-over cornflour mixture. Chop egg yolk and ham into 1cm cubes. Push a cube of egg yolk onto prawns bear tail. Place a cube of ham in centre of each prawn. Place ¼ tsp finely chopped shallot at the bottom of each prawn; there should be egg, ham, and shallot along the centre of each prawn. Gently ease toasts, 2 or 3 at a time, into hot oil, deep-fry until bread is golden and prawns are cooked through; drain on absorbent paper