MAULTASCHEN

MAULTASCHEN
(Swabian Pockets)

Dough:
2 3/4 cup flour
4 egg
salt

Filling:
1 tablespoon butter
6 bacon rasher, cut into cubes
3 onion, diced
1/4 lb Italian sweet sausage
1 hard roll
1/2 lb spinach, cooked
1/2 lb ground meat
1 cup farmer's sausage, diced
3 egg
3 tablespoons parsley, fresh, chopped
salt, to taste
black pepper, to taste
nutmeg, grated
1 egg
3 tablespoons evaporated milk
beef stock

Combine the flour, eggs, and salt in a bowl and mix to make a pasta dough. Add a little water and knead until it has a firm but elastic consistency.

To make the filling, melt the butter in a skillet and fry the bacon with the onions until both are translucent. Combine the bacon mixture with the sausage meat.

Moisten the hard roll in water, press dry, and put through the meat grinder, along with the bacon mixture, cooked spinach, ground meat or smoked farm sausage, leftover roast, etc. Then fold in the eggs, parsley, and seasonings; mix together.

On a board that has been sprinkled with flour, roll out the dough into rectangular sheets (about twice as wide as you want your 'Maultaschen' to be). Take a tablespoon measure and put little dabs of filling at equally spaced 3-inch intervals all down the middle of one side of the sheet of dough. Mix together the egg and canned milk and apply it to the spaces in between, the outer edge and the fold line. Fold the plain half of the sheet of dough over to cover the filling, press down firmly on the spaces around the little packets of filling, and use a pastry wheel or knife to separate the packets into 3-inch square- or diamond- shaped 'Maultaschen'. Cook thoroughly in beef stock or boiling salted water for about 10 to 15 minutes, depending upon the size of the 'Maultaschen'. They'll bob up to the surface when they're done; remove them with a slotted spoon and allow to drain.

To serve: Cut an onion or two into half-rings, fry in butter until golden brown and empty the contents of the skillet over the 'Maultaschen' on the serving dish. Serve with potato salad or a mixed green salad.

Roast Mutton Kebabs

Roast Mutton Kebabs

(Photo: http://www.chinesefooddiy.com/images/Roast_Mutton_Kebabs.jpg)

Ingredients:
1 lb. (500g) lean boneless mutton
1/4 tsp. fresh ginger, chopped
2 tsp. salt
1/2 tsp. peppercorn water
1/2 tsp. pepper
1/2 tsp. sesame oil
2 tsp. soy sauce
1/4 tsp. MSG(optional)
1/4 tsp. scallions chopped


Directions:

1. Slice the mutton very thinly. Mix together the salt,
pepper, soy sauce, scallion, ginger peppercorn, water,
MSG (optional), and sesame oil, add to the mutton,
stirring until well-coated. Let marinate 30 minutes for longer.

2. String the mutton slices on skewers . Roast over a
charcoal fire until cooked through and serve.

Three Pepper Chile Steak

Three Pepper Chile Steak

Serves 4

Ingredients:

1 red bell pepper, seeded and sliced
1 green bell pepper, seeded and sliced
1 yellow bell pepper, seeded and sliced
2 tablespoons oil
2 cloves garlic, crushed
1 pound beef steak (such as top sirloin or flank steak), thinly sliced
1 large onion, sliced
4 plum tomatoes, quartered
2 tablespoons oyster sauce
2 tablespoons mild sweet chili sauce


Directions:

Parboil peppers in a pan of boiling water 1 minute. Drain.

Heat half the oil in a wok. Add garlic and stir-fry until
fragrant. Add beef and stir-fry until browned. Remove.

Heat remaining oil in wok. Add onion and stir-fry until
beginning to brown. Add peppers, tomatoes, oyster sauce,
and sweet chili sauce. Stir-fry until hot.

Return beef to the pan and stir until hot.

Spicy Cucumbers

Spicy Cucumbers

Serves 4 to 6

Ingredients:

1 pound small cucumbers for pickling
1 tablespoon salt
1/2 teaspoon sugar
10 slices ginger, finely shredded
1 red pepper, finely shredded
1/2 cup sesame oil
4 whole dried red chili peppers
1 teaspoon peppercorns
3 tablespoons red wine vinegar
2 tablespoons sugar
1 1/2 teaspoons light soy sauce


Directions:

Cut cucumbers into quarters lengthwise. Sprinkle with salt and sugar.
Stir lightly. Set aside 20 minutes.

Rinse cucumbers in cold water. Drain. Squeeze out liquid.

Arrange cucumbers in a shallow Pyrex dish. Spread ginger
and red pepper on top.

Heat sesame oil in wok. Stir-fry red chili peppers until dark.
Add peppercorns. Pour this mixture over cucumbers.

Mix vinegar, sugar, and soy sauce in a small bowl. Pour
this sauce over cucumbers. Marinate overnight. Serve cold.

(May be prepared in advance. Do not freeze.)

Hot and Spicy Chicken

Hot and Spicy Chicken

Ingredients:

4 tablespoon Oil
1 Scallion
2 Hot peppers -- or more
1 tablespoon Shredded ginger
1 tablespoon Sherry
2 tablespoon Light soy sauce
2 pound Fryer
1/2 cup Chicken broth
1 tablespoon Light soy sauce
2 tablespoon Wine vinegar
1 tablespoon Sugar
1/2 teaspoon Salt
1 teaspoon Anise pepper -- or 2
1 tablespoon Cornstarch


Directions:

1. Cut chicken into bite-sized pieces, marinate 15-20 minutes
in ginger, sherry, soy sauce mixture.

2. Cut scallion and hot peppers diagonally into 1-inch pieces.

3. Grind anise pepper to powder. Mix chicken broth, soy sauce,
wine vinegar, sugar, salt and pepper.

4. Heat oil. Add scallion, and stir fry several seconds.

5. Add ginger, sherry, soy mixture and chicken to scallions
and hot pepper, and stir-fry for 1-2 minutes more.

6. Add chicken broth mixture, mix well. Cook over low heat
until chicken pieces are tender. Add cornstarch to thicken.

Mashed Eggplant

Ingredients:

1 lb (500 g) eggplants
2 tsp sesame oil
2 tsp salt, or to taste
1 tbsp sesame paste
1/2 tsp fresh coriander (or cilantro), chopped
1/2 tsp chives, chopped
1 whole garlic, mashed



Directions:

1. Peel the eggplant and cut into thin slices. Place in a
heat-proof dish and steam for 20 minutes, or until
very soft. Mash and let cool.

2. Mix well with the sesame oil, salt, sesame paste,
coriander, chives, and garlic and serve.

Ginger-Soy Fried Flounder

Prep: 10 min, Cook: 5 min.

Ingredients:

1-1/4 lbs. flounder or sole fillets, cut into 1x2 inch squares, patted dry
1/3 cup cornstarch
2 egg whites
1/8 tsp. black pepper
2 Tbs. plus 2 tsp. peanut oil
1-1/4 tsp. ground ginger, or 1-1/4 tsp. fresh, peeled and finely minced
2/3 cup mushrooms, thinly sliced
2/3 cup scallions, chopped
1 Tbs. plus 1 tsp. tamari or soy sauce



Directions:

Combine fish squares and cornstarch in a bowl. Toss to coat.
Beat egg whites and black pepper until foamy. Dip coated fish pieces
into egg white mixture. Heat oil in a heavy nonstick skillet
or wok over medium high heat. When oil is very hot, fry
coated fish 3-4 minutes, a few at a time, until golden.
Remove with a slotted spoon, drain on paper towels and
keep warm.

Discard all but 1-1/4 tsp. oil. Stir-fry ginger, mushrooms
and scallions 1-2 minutes in same wok or skillet. Stir in
soy sauce. Serve fish with sauce.

Per serving: calories 311, fat 11.8g, 34% calories from fat,
cholesterol 101mg, protein 38.1g, carbohydrates 12.6g,
fiber 0.9g, sugar 1.1g, sodium 514mg, diet points 7.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.4, Fruit: 0.0,
Bread: 0.7, Lean meat: 0.0, Fat: 1.8, Sugar: 0.0,
Very lean meat protein: 0.2

Fried Lettuce

Ingredients:

1 large lettuce
1 tblsp oil
2 cloves garlic
pinch of salt
1 tsp Vesop (this is a substitute for soy sauce)


Directions:

Wash and trim the lettuce and shake off excess moisture.
Cut into four.

Heat the oil and fry the lettuce for 1 minute. Add the
crushed garlic, salt and Vesop; mix well and cook for
another minute.

Harissa

This a recipe for the harissa that they make Moro. Recently we have tasted a few variations of harissa, and prticularly like ones with either 2 tablespoons finely chopped preserved lemmon added to the recipe below, or 2 tablespoons ground rosebuds or rosewater.

Serves 6 - 8

250 g long, fresh red chilies
sea salt
3 heaped teaspoons caraway seeds, ground
3 heaped teaspoons cumin seeds, ground
1 teaspoon black cumin seeds, ground (optional)
4 garlic cloves
100 g piquillo peppers, or roasted and peeled red bell pepper
1 dessert spoon tomato puree
1 dessertspoon tomato puree
2 level teaspoons smokes paprika
4 tablespoons olive oil

Prepare the chillies as described on page 88. Blend them with a pinch of salt, half of each of the spice seeds and the garlic cloves until smooth. It is important that the chillies are as pulverised as possible, with no little bits. Add the peppers, the rest of the spice seeds, the tomato puree and vinegar, and blend again until very smooth.Transfer to a mixing bowl. Now add the olive oil. (It is importand to add the oil at this stage, for if you it to the food processor, it will turn the harissa a creamy colour. Sprinkle the paprika on top of the oil and stir in. Taste and season with more salt to balance out the vinegar. Harissa keeps well in the fridge, but be sure to cover it with a little olive oil to seal it from the air.

MEE SIAM

Ingredients:

250g rice vermicelli or meehoon, soaked for five minutes and drained
200g beansprouts, remove root tips
250g prawns
2 pieces fried beancurd (tau kwa), sliced
100g chives, cut into 4cm-5cm lengths
1/4 cup oil
1 tbsp of assam jawa, add 1/2 cup warm water, squeeze and strain
2 cups of water(for cooking the prawns)

Pound:
3 cloves garlic
6 shallots
1 tbsp preserved soya beans (tau cheong)
50g dried prawns
12 dried chillies, soaked
2 pieces buah keras(candlenuts)
1 stalk serai (lemon grass) - sliced
1 sq inch belachan


Seasoning:

1 tsp sugar or to taste
1 tsp chicken stock granules
1/4 tsp pepper
1 tbsp Nampla (fish sauce)

Garnishing:

Chinese celery (kan choy) chopped
2 limes, cut into wedges
2 hard-boiled eggs, sliced
1 red chilly, sliced
Shallot crisps


Method:

Bring the 2 cups of water to the boil and add in the prawns, remove prawns as soon as they are cooked and put them in a bowl of ice water to stop the cooking. When cooled, peel the prawns and leave aside for garnishing.

Heat oil in a wok and stir-fry ground ingredients until fragrant. Add tamarind juice and 1 cup of stock from cooking the prawns. then bring to a boil and simmer for five minutes.

Add meehoon and stir-fry. Mix in beancurd slices and toss the meehoon well. Add seasoning and a squeeze of lime juice. Lastly add in the beansprouts and the chives toss until breansprouts and chives are just limp.

Dish mee siam onto platter. Garnish before serving.

Stir-fried Egg Floss

Stir-fried Egg Floss

Ingredients:
7 egg yolks 2 cup (500 ml ) vegetable oil; uses about 1/2 cup or 125ml
3 egg whites
1/8 tsp. MSG(optional)
3/4 tsp. salt, or to taste
1/8 tsp. rice wine



Directions:

1. Beat the egg yolks and whites in a bowl and stir in the salt,
rice wine, and MSG(optional)

2. Heat the oil in a wok over low heat, to very hot about
350oF(180oC), or until smoke rises. Pour the eggs through a
perforated spoon into the oil and deep-fry until yellow.
The egg will cook into threads as thin as hair. Remove
the egg threads from the oil and drain well. Loosen the
egg threads into a light, airy floss, place in a dish,
and serve.

Stir- fried Beef with Oyster Sauce

Stir- fried Beef with Oyster Sauce

Serves 6 as part of a multicourse meal

Ingredients:

1 pound beef steak, julienne

Marinade:
1/2 teaspoon salt
1/2 tablespoon vegetable oil
2 slices ginger root, chopped
2 1/2 tablespoons oyster sauce
3/4 teaspoon sugar
pepper as desired
Sauce:
1 tablespoon soy sauce
2 tablespoons water
2 tablespoons sherry
4 tablespoons beef stock
2 teaspoons cornstarch


Directions:

1. Cut the beef and rub the pieces with the salt and vegetable oil.
Prepare the sauce ingredients and chop the ginger.

2. Heat the wok and add oil. When oil is ready, add the beef,
pushing the pieces out so that they cook evenly. Turn once.
Stir-fry until the meat changes color. Remove from wok and
set aside.

3. Add oil and stir-fry the ginger. Add the oyster sauce and sugar.
Make a well in the middle of the wok and add the sauce mixture,
stirring to thicken. Add the meat, mix quickly, and serve on
a heated dish.

Stir-fried Bean Sprouts

Stir-fried Bean Sprouts

Ingredients:

1 cup (8 ounces) mung bean sprouts
1 tablespoon soy sauce
1/2 teaspoon sugar
salt to taste
1 tablespoon vegetable oil for stir-frying
few drops of Sesame oil



Directions:

Wash and drain the bean sprouts, trimming the ends if desired.

Add oil to a wok or heavy skillet. When oil is ready,
add the bean sprouts and stir-fry briefly. Add the soy sauce,
sugar and salt. Stir-fry another few seconds and add the
sesame oil. Serve hot.

Lily's Wai Sek Hong: Sak Ke Mah

Lily's Wai Sek Hong: Sak Ke Mah

Marinated Duck - Asian

Ingredients:
3 slices Ginger
6 Garlic
Bean Sauce
5 Spice
sugar
500 ml Oil
dark soy sauce
light soy sauce


wash duck inside
Dice garlic and a slice ginger and chop the beans from the bean sauce.
Put oil in a wok or frying pan and add garlic and sugar , ginger and bean sauce and fry until fragrant.
Stuff all in the duck, tie the skin from the duck neck and close the back from the duck with a skewer, so that the filling can't run out.
Rub the five spice powder into the duck skin.
Then heat the oil in a wok and put the whole duck in until the duck is coloured from all sides. Drain the oil from the duck
Remove oil from the wok. Fill water in the wok add dark soy sauce and light soy sauce and put the duck in. The duck has to be covered with the water, just a little bit from the back can be out of the water.
Cook it until the duck meat is tender.
Take the duck out open the back and put the filling in the water and reduce to a sauce.
Serve with rice.