: t-

'. .ro'
. . --.
'
,
''
.
,
'
.
. .
rr.

*. ' ** u. . . . . . .
,'
. ..
@ j'

j @ : . ' i'

. . .,
q .

.: 1' . ).

'x
. + >

... .'
)
.-
01
.k;;, .

''#e.' '
s. .A..x- .--
xxv 2>'
' > . .

k.. iyky
.

,
1.- k,.uqit ï
r..j
j
. ..;
.. .
. .
j
u
.
. $1
V .- t'''- G
-7 '.
!- 4 . )Z+?'. . .e '
. r
f . ..y.
.
'. .
. .

'

xx
> b
:'j
- e' *+ * zFe '
. . *'
x
.>% w . . .,.a'. .u s ,. .
,'
.
, ..

ièàxr - ''

: .. : @ ë #
 F orew ord
svhen v;e photographed the 8 to 12 year old children cooking for our book fFirst Steps in
C hinese C ooking',Idiscovered thatthey w ere very keen to learn how to cook C hinese dishes.
Surprisingly,they enjoyed eating the food they had cooked,even though som e ofthe dishes
contained ingredients that they nonnally disliked.
There are certain types of food thatm ost children particularly enjoy eating,such as,eggs,
tom atoes,chicken drum sticksand chicken wings.M any m others have com plained to m e that
their children refused to eat certain things such as onions Ctoo sm elly'),carrots (fstrange
flavottr'),cucum berCtasteless')and plain rice (Ktoo boring').M ostchildren also have a strong
dislikeforcongee,although itisgood forthem .Ihaveseen m otherschasing theirchildren around
the dining room and then resorting to bribery orthreatsin orderto forcethem to eattheirfood.
lfw ethink aboutthisphenom enon,w e realizethatitisbecause m ostadultsneitherexplore their
children's m entality and psychology,norfind outtheirlikesand clislikes.M othersusually insist
thattheirchildren eatthekind offood thatthey believeto behealthy and good forthem w hether
thechildren likeitornot.U nfortunateiy,m othersseldom takethetim eto inventdishesthattheir
children enjoy.W ith m oreim aginativecooking,itispossibletotransform thetypeoffood that
children dislike into deliciousm ealsthatthey enjoy.Take the carrot forexam ple,which m any
chilclren and som e adults find unpalatable,even though it is very nutritious.By m ashing the
carrotinto a purée and m aking a cake orchow derout ofit orslidng and braising itw ith other
m ore acceptable ingredients m any people w illhappily eat the dish w ithout com plaint.
T here are also m any w aysto cook a rice dish,so itisulm ecessary to force children to eatplain
rice with other Chinese dishes.Children tend to enjoy rnixing rice with sauces and other
ingredients,thatis why dishessuch as flkice with Tom ato and Chicken'is a populardish with
them .Black Bean Sauce and H ot and Sour Sauce also tend to be favourites.
ln thisbook <M ore Stepsin C hinesec ooking' Ihave invented and im proved m any recipesthat
children willenjoyboth cookingand eating.Ifyou fm'd thatyoucannotobtain someofthevital
ingredientsoutsideH ong Kong,pleasew riteto ourm ailorderdepartm entand w ewillpurchase
the ingredients for you.M ost C hinese dl'y ingredients can be sent abroad via surface m ail.
R eaders are w elcom e to w rite and let us know w hat their children like to eat so that w e can
develop m ore recipes to satisfy their needs.

#11 ci
'
If â'fxlrl4:
.f'
litz%.J
A''
rit--'r
skfflftt-tïr: .F(j!$T-
XREA/!a4 'WY1.
'
l1f&R!Iî,r'
QjltI
vqfk f'1l'
.
J7'
lN:
X'
JR I.EJF'X * f#:oIrlli)'tt.lfi#llA A$fJ/I/?
.Jlo jlf:d4f% f.tclsqt flpfrq.h'f#jril.
>:'
(Qf./?
.& I71/I1R'Jb:'.'
# 7Jp 'lll1t
'
K'X 1;E'(Elt. K '--Yl'.Ii:# lt9p.5 j2t ' ï'
ê114f.t% # #Jlrli'ï'1 (fk J1r' I.t
'Jtr V a ) '?-1:9 1 (ftllfq;tt r%. '
;.
QX.tY:? ) 'E ALf.I)(ft ll4r1ttlVfg.4fi
J#'l.
((a ) 'NK (fdjfzll -'
jCXX -r'; 7';--f# 'zkkfts'a )' )tE'IkJ'ïrqjff :
kotdûx c
Mf#itâlltttirlpréqt 'ltifzK g @ o.%lt%lr'pr'l'f/pzjsf/(J.))rA i.op.ffL4âj:ryzylfls
.tj/-#r
jgl.k j'qflrlte.jt<F;))
K r4El.
û
.kC
HJtf'frqccK 'J$(. K J4@û54;4ff?71rY29j
;t:P.- #;tK t kL.ojjfz4alJatfl-l cp.f.uk/l i.*.% o. Li
'CXIJ/9JkIJ#Iklk1,ll: X.#$#:Xi kt.EiT$(.%Je%!41J1>X l( 1;fl)Y'A 1A4CAWA #T9' ,.L'At4 k' lfït#l.:l
SAEIuèt,ICfP P;r!L lZ= Ylftïr!N'1 hCJ# /hA Q @ 4r1r:-u rI'oA ptTfy'l'F&,,h Il/q.4xt él J.fli'jr:.Lqrl/l:kqttp,t
'

W /IIr%rrrsli' l îNx ix iTl

ifffttïrlpfflàl#2t hA eàlFaprW hly- ïlllfs fk'?IIk7) ,f'Pfplrl'kllfk T r' p ''I-SI#JA.M
fIEV lltç:o ljï* rilL/xtl..&llfrrlN i7-# ,h';: :ftI% 411 = );l o RfE t'z
.lrq.Q flfrshtfji-rz o !ftfsyïf4 lfitl,A s4 % ,
I!k$7J1.4.54:
'f/yllsAfflfzx .#rR ffll r% j!$/ul&'5to
t'
le ql 'flI !'lf#tKffllx ?.:!è.A SJP X X JI'IW fttïgqiQicl
-K fkqtl: X'I
E ?ï.k f.#'' J#'
tAijr'G J# ji,atyt,'t:.f4'
fll8t5 f* o/9?L>(7 ë /gjl lljiq.k a i'
tGté/(j)
, ?
CA
.

'
. ïrjf4/govl qt'4mtjkf lji y.ëï-jtkt lgftlfrljr.oo
J/Ar:a44--.i.
Q:21é ràl:YZC
NR#IIiîI
J.
ï
IbI/JRJ: ,E
1l.f5:jlx %!yl
tfqool'k/4.,
8
/:.
:%h'
y,j'trl
ati'
ffll/ir
zlx!lA 4r1,.ff2 -':r'm ,é..U.o tz$1zjxl A @ r:(.4tll1;;4gqï.t.$)oJktrjïfjqa
':e 2144j. s
?
.lluf/ljygl! .yqkrcjqkttm lz
él)lj
f#lld1'1
' 'rftàlr fçjft./j7:41j11J9/24fioi'
#rtlïf/ljryfkfqhgsjfWlllqê'lr >Jtïrljfffulrl fsfrlfkjksW lksfluo A rtlrfl)
..

r#4trâo f'
l)rW V2.
l11* f$* 11jo$:l(12
. ?(frqr'
1ïfg''(#.J?
.J.tfl''
lftlm t.A .R.t'I:<
Q.J
.f
1irt'$!,
%.X ,Sfltfnj:lfhrkltpu-ipl
Jéfttïrll
tpx i'
lt,ilrQttlf-y- ïNfl fkhlt.
h W# gkrj
ltiR o

2 jpepitoE l l
t - - '- --
 ne I -tchen es
.
1. A n adult m ustbe presentata1ltim esw hen children are cooking.It is a good idea for the
adultto Iightthe stove and to rem ove the utensilsfrom the stove ifthey are too heavy for
the children to lift.
2. Rem em ber to keep your hands clean and w earan apron w hile you are cooking.
3. R ead the f'lrst few pages of this cookery book alld fam iliarise yourselfw ith the ingredients
i seasoning and utensils before you begin cooking.
4. Read the recipeonce from beginning to end beforeyou sta:tcooking to m akesareyou have
everg hing you need.
5. W eigh the ingredients carefuily,especially for the dim sum and dessertrecipes.
6. W hen m easuring teaspoons.tablem oons and cupsin this cookery book,l'illthe spoon or
cup and leveloff with a chopstick or the back of a knife.
7. lnstead of using a C hinese cleaver,you m ay use a sm allknife for cutting up ingredients.
8. U se oven proof dishes in the oven or steam er and put them on heat-resistant surfaces
afterw ards.
9. The w aterm ustbe boiling before you putthedish in the steam erforsteam ing.The second
tier of the steam ershould be used forsteam ing to preventthe waterfrom boiling overaud
spilling into the dish.
1O.Preheatthe oven to the righttem perature about 15 ntinutes before use.
1l.A lw aysusean oven c10th orgloveto rem ovehotthingsfrom theoven orstove.A w ok handle
can get very hot during cooking.
l2.Do notjustrely on yourm em ory to check the time,alwaysuse a tim er.
l3. W ash thoseutensilswhich only need rinsing whileyou are waiting forthedish to cook.K eep
greasy pots and plates on one side to be cleaned after the m eal.
l4. Rem em ber to clean everything after you have tinished and return allused item s to their
proper places in the kitchen.

1. ';1)zJ.% A f'qréllk4El /.f/.$);/d l.

'ï$d) ..Z.?!'IItI -'
ClhsttpiluqkliûlV IVJ 'VJot lt
ipi?,.lfA PJIf>YJX T(P'J1 1111
lk?ls'tfl';.k pk * t 'tl(1lfit'Y.. /xsll#;k:i) e
2. .5'.:
ôtF.hEl'i6%j'4t# A (<#l&./LIW G''//;/ .JLo
3. r
t'll
fj;2+ Sj.
l
ftt'
kt-ï/h;
ït.421 Jzjr
ltt,ff'
1,1
.1JsttlllN'IZI7j%11f?;
5:Jk o
4. X IJE!lf'p)1J, h'.èlq:>tl$'Jx.LL'2'
t 'k:k o% Kxlft.tf1 ,.i
JJQi/z'.11JJiY.9:'R 'tlt o
5. ïksl:d@)8.f1#4Z.m #. 'jt. '(FJAJIIX/IIt'
?);Yzukèlz-tz',tiJ1s,'
J.F!.i?/.
1.1 J.'
te sldkjtjfseydtsfj'x kk#k),1
:fp/l#1
p$t1tI',o
6. .
M11(lEl jtzjx.tk.,lr,1jll'ps#jllqt.r% ir4y4f2: .;.qq )j2)1'E'.o
7. )k1k;
' 42%''TIA :1.K (X 7) 'îFJLZX .I: Ijzj.7Ji7J1:1t2to
8. J@Jlki/XsiW rsttfflti.;.r(K',/8.l?s.rT)
.'
2'rrjllttjktlrtfl'
ro rrn#ttlt-trtaIltrl1Il?f$t.'f'
iè#k?UE:A X y.!ut/-
'% .h ,8 4x1 $4
ï
).
!It4:f1'
.W AO $26J'lj
.lxX trrio .
9. ,'?sgutsIZ.ffil.Crt'qGz IAJûr'?7jk.Y.??,'.
Y 1l!!?'ltK xw'?tEh rfck X rt4-/.h)?l);)(/?II.
k(h1 o1))f.;F (141/
,14:47 '.l18;;
% ffj.
%
)2 rt A.% o
1
10.
1 :1.' !,
:/11'
z. RSI
'.2 '.Z.JLt.A ' ktt(iJt'JfE(rjxbjlff
.l!
tl),?1Q isôjrrl'
. tK o ,
. 4.f
i(M llfgN lt-fiïsks #/!ifrftf k,rjèslW A '//'K I/.$* sfyfzfk .llri'
ljkix
ifjlkflq op/1j'I$'
f/1i rldù))11((IL1!
t$1#jYJzE'tkiiQ
rf,tilft''pilW dxi'liJ:1I?c1P.X?;IID
12. VJStll/if;l'I'!E.?.û'yJqttt .44ft1i1.!t4; '
.iEit !1rJ#1I,'joqff#)r. %'itrsxjdfrth';;Ik.klrifz.àfllg2!rlitfijlqô'lpylrllftJ.A!lktg'
.t'5.% o
.

13. ')1i'.'àL2('jftf1pr!flkfrprlt
s T.9JtkI.i
f ' A')1#4hqEl-(I'I'J,
VIIIJJJ?.7J1i;lEi# W hllJC r:% oLIZI,IIY;YJIJJIrti lljq''CK X trhXiftll
fliiibt 'lttltskl'o
14. ?2p(' .(
JcY fflA f$!Ef/lsgl$Y48l1)'lO.'. i:.E;Jto IIèH H'q lkljrl?jf/llX t# !p.4(E1l;r)'1#% ,4:1/3*.tFXfA $!p5I Jlg/Jf4rI'
J
t!?l'T1o

jpepitom l g
'
 C ontent jj -
.
trhicken: Baked Chicken svbags 84th Parsley ................... 6
X V,3 * $%X
Braised C hicken W ings w ith Pineapplc ................ 8
$.#.'AICX
'

C hicken Thighs in Tangy Sauce ..................... 10

14 i'kë A lt
D iced Cllicken w 1t11 M B:G IFruit..................... 12
?/LX St'AA
D icH C N cken Bith Tonaato K etchup ................ 14
IZïY $%7-
Shredded C hicken ùx Sesanze Sauce .................. 16
4.* .4-*14%
Spicy C hicken W ings .............................. 18
: zlt:ta.
l
P ork: Braised M eatballwith W inter M elon . . . . . . . . . . . . . . . . . 20
f% 4YXXSAA A.
Pork Chops ùn Soy Sauce .......................... 22
gif: $% #kik
Roasted 54:: Spare W bs........................... 24
'
IZ/A * 'V
SEced Pork ùl Lznlon Sauce ........................ 26
g?4# /1'r
#
Stew ed Bezy P ork pifN C hestnu1 . . . . . . . . . . . . . . . . . . . . 28
X 'X-Q YA'/I
B eef: Beef Ctm y ....................................... 30
%'
'
SWW '
X 741
M inced Beef w ith T om atoe.s and Potato Chips ........ 32
*.4ù7 ,ï..1'r41
O x T ongue in Tom ato Sauce ....................... 34
*.4:* .
1.:4
Satay Beef ....................................... 36
4-rllti'T
Seafood: D eep Fried Fish in Sw eetSour Sauce ........ ........ 38
i% j.
t 17àfl1.
;-'A, .
Fish arld P otato C roquettes ......................... 40
%.#.9-# #.
.

M ackerel Steaks in T om ato Sauce ................... 42

, $.1,j#>2
,.A
Shallow Fried Fish Fillds in Blackbean Sauce.......... 44
A î-l'.tj',
#x#?
Sm oked M .
W Pom frets ........................ . . . . 46
i'HjkM e A

4 jpepitoE l x
 Spicy C uttle Fbh ................................. 48
t)l4.,
%.ï.ï-
Eggs: Baked Quails'Eggs with Shn'm psand Vegetables...... 52
X X % * 1%*
Scram bled E ggs $v1t.14 Shn'm ps ...................... 56
i/ '
P prtï.
'
.
o
Sm oked Quaits'Eggs.............................. 58
t:44$$.1
V egetableas: A ssorted M pshroonls with G reen V egetables .......... 60
ix X iY X %X'C V
Braised M ushroom s w ith D ried ScaEops.............. 62
141.t.1:.4 ..2.
.

D eep Fried Eggplant Sandw ich% .................... 64

f$ë 1&A
E ggplants in H ot Broadbean Sauce .................. 66
ê.4*:;-'
. J-
R H C abbage Rolts in W hite Sauce .................. 68
* f't;#lrX' ;%.
Veyetablesin Cream Sauce................. 70
AA )+ % âvl
Riceand Noodles; ChogsticksFried Rice ............................. 72
9 1:19 X-V /-'
/X
hlstant N oodles w ith A ssorted M eat and V egetables ... 74
:%t
.
1$'
à#4 .A
R ice w ith C hicken and Tom atoc ................... 76
4.1:.9:/$11.
.

R ice 84t.11 Scailops and D iced Pork .................. 78

144.k I&J:R.4A
.

Seafood V erm icelli in Soup ........................ 80

. q.n.
$ik .%.%%
D M Sum : Red Bean and CoconutPudding ..... . . . . . . . . . . . . . . . 82
1#?L% X C'U.
'.
XX .V
y Syring Onion Cakes ...........................,.. 84
?e1'
Y Y clzf;Y '
llesgert: ytpple Pie ....................................... 86
41111l #tX 1i
fllutùaous BaBs in Light Syrup ..................... 88
n tkp :ku
M ango Pudding.................................. 90
YX#*
Sago and Pineapple Sw eet ................ 92
. : #?;#.7.
R. ?.
. jpepitom l x
5
 . .
B aked C lucken W m gs 1
m 'th P arsley
.

.7
sL
>
. &4y jy y, j. y.

,
. *
s : ;.
j .
û '5' .X'
i'Z' 'W '
S
..'. '.e'..!
.
' . . ' '
.L; . p.
.
) .

'

,
L j
+ I
1

jyl:.
'

tj
i3'
k , .. -
'
tq
1)
r- ' .

N ... . g' .
jj , ' '. ..(

jpepitom l l
6
I

( Ingredients: * P ut the chicken w ings on to a

greased rack over a baking tray
4 chicken w ings, and place in a preheated oven of
about 1lb t1/i kg) 4200127(G asM ark 7)to bake for
'
l oz (28 g)shallots 5 m inutes. Rem ove and brush
l
/i oz (14 g)garlic with the extra sesam e oil.Bake
f 2 slices ginger for a further 5 m inutes. D ish
2 oz (56 g)parsley and serve hotorcold.
5 cups oilfor deep frying
2 extra tbsp sesam e oilfor $1'#1.:
brushing :4N lW (
l-X'fP )43 4 (
'
+
M arinade X. ç.ù(ltk (28Q )
1 tb - s x .ysyt (:44;)
1 s p gi
nge rjuice m z y- ,

tbsp w ine x y z p (564;)

..
24/1 tbsp light soy j
tzytjyé-m
1 tbsp sugar yjAttjl2 g.%AttA f:
, !.4 tsp cllicken pow der
ïh tsp pepper R t1'-
1 tsp sesam e oil X X 1$%%
iN 1 I'
SJ::I
M ethod: rklél2 1-(V V-C
111 1t.
%'yr:l
*W y4$J).#.X ?r.t
ash,dry and placethechicken t-& 6 $J)+ 4$l
.

*w
M ii
ngs on a platter. yj:1 x gjy .

nce the shallots, garlic and

ginger. W ash and m ince the $1;: :
! Parsley.
i * Put a11 the m inced ingredients * ol17t1t1.
J111ït ,à'
kl ihïA l
à fl
k )'
lio
i into a smallbowlthen add the * X(>IJIXRX JO E
Jts o% 1öL4
j m r inadeand stiruntilthesugar 44 1z, -
! dissolves.A djustthe seasoning * w' ilcfrl.
sE/f
.
k'f
.
t-q-m l;'
ï ,'U7-X.',+
1 accordingtotasteandpourover t'ylr
ff/tAt4s-; -4œ hlipïirEm w -ic
I
'
the chicken w ings to m ix V Y-JK XJ - 4 zlqil?f o
1 thorouglzly. Leave aside for 4 * X & Z''Y X X -X X A M N X E?X o
4 h )4.fs.w f'g''Icorsl.vç ,yltgrg y;.sk
ours. a o
* H eata w ok or a deep fryerand :f: jsjppyjkjy t-jj -

zx x gl
. .-.y.
.,ygjy
'

bring the oilto boil.Slide in the yg.tz%iy o. r

a / / j. 4 :.420 % (j.
.

. y
wings to deep fry for 2 to 3 jtj 7 ljt
' )'y .1 j&f. 4 5 Jg
'
ul ,Jtkjll
m inutes or untilgolden brown. A lclfâi: IfJ'
- M 5 IJX9QPqI8 Xo
R em ove and drain.
t Z-.
>1$Q)1I1$!X tJ)

l jpepi
toElR
7
 ,

: .

(
B y,
a* d c *cken m * gs
:' m *th P ineapples
*--
i
-f-
'
;
fltt
. 2
.
10
1
è
. -
'
;
t
;j
'
:2
..$%. .
1
'
2
b6
-
1
3.

Ingredients: 5 oz (140 g)tinned pineapples

1 oz (28 g)pickled ginger
4 cups w ater 2 shallots
54 oz (14 g)ginger slices 2 garlic cloves
2 tbsp w ine 2 spring onions
1lb (!4 kg)chicken wings 2 tbsp oi1

Yt' '
rt.. y
. 'L
s
%a: '
.w.

,. r

. , : j ..
k

w + k.
.

. .
,
, y'
k t. .
'' > . '
.) .
#
'
-
''r '
. .. , '
7
.
r .'
'
. ..
-. '
. )
.
>' -.
#
1.' ,.
< -. h .
' H
.
QJ
.*
.'.; ,
l . . , '
i r ' '

f . ' ,
.

Q . '
. . 4
. l' .

% .. ''.w .

x j- y..
r

s jpepitom l /
 M arinade- t.
j.p :
1tbsp gingerjuice
1 tbsp w ine # 4 t;;F
1 tsp cornflour X.i1'l-A (14V )
l/ktsp salt iR1W2XY
%
lW ( 1-(4.
'ff-)
Seasoning- ' Q 5'
Y .Q t 140 Q )
1 tsp wine * % 1 t4 (28A )
94 to 1cupwater Xpli
.q2y
jj..
1 tbsp light soy x jt
1 2 ij
.
v
tsp sugar jj a (g gj , ..

a pinch of pepper
1 tsp sesam e oil jjlj,tltt
t.-
X /l'1i#'1
G ravy M iv i; 1 1% :4
1 tsp cornflour ''/
o p l V'' K
' 1 tbsp w ater = -1'X 7#
0 '
! !
,4.tsp dark soy a
.
+-
M ethod M 1X X
I : @1-l-#-FV 1$'
.
1k
d T..Jà l /.7.?
'
à.t
' G ently bring the w ater to boil ty 1 A'r,tt
w ith the ginger and wine.slide -&.>jts.4-j.
, zf.
in the chicken wings to blanch jplyfls1 y ?tt .

for a few seconds. R em ove,

refresh and drain. c hop into t #f-
bite-sized pieces.Im m erse in the 7
X * 1X X
m ixed m arinade for an hour. ZJQ 1 X X
* C ut the pineapples into large '
X X 'V X X
chunks.Slicetheginger,shallots x ;> . .
and garlic. Section the spring
+ Oni
H 0nS. zy sjrjajkgy 4 jjk,jyyx% p yyjgtyjj.

' eatthepan orw ok to bringthe ojkzFxjjx m gy o x ljjgjiyz)?y ,

.

oilto boil.sautétheshallotsarld rgt zysfg kza l- t)2 ;q.(s rstyulpt

'
garlic tillfragrant.Pour in the ï/ico LJ.!:K.t, 1p '.7J1: 1 rjyi?f o
-
chicken w ings to stir fl'y * X JIVJA fY c % #J.k!-o# .-qJ;P .

thoroughly.Sizzle thewine,add JFVJX'oXI'UJY o .

the w ater and seasoning.C over * X W1l.' I 'IJFillA ' i' 1Q+ :% -M V
to sim m er for about5 rninutes. O$'t
11l'
?iQ''X .$%f>'h'-:q'X i'
. A /JC7#.
Turn and sim m er for another 3 XX - V Qio X Z X Y X 5 l7 VX '
m inutes R em ove the lid to add
.
1Q.1 %1CJ - N.#4 ' 14 A 3 JyA o ;qq.>.
.
th t7#1 - % )1;k.M #1?#r 4 o t' /kljrk
e pineapples,gingeralzd gravy s jajljwj-juj.
- jto
m ix. Stir w ell and dish. Scattcr
the spring onions on top and
SCrVC .

jpepitol# l
 j

c en g sm
T an Sauce
1.
d? è''t '4
/ .1.
4. !ù1

Ingredients'
. 2 tbsp oil for greasing
3 tbsp honey
4 chicken drum sticks, about 1 lb tom atoes slices for garnishing
(!4 kg)
l oz (28 g) ginger M arinade-
1 oz (28 g)shallots 1 tbsp wine
3 cupsboiling water 1 tbsp gingerjuice
2 tbsp w ine 4 tbsp tom ato ketchup
1 tbsp m inced ginger 2 tbsp W orcestershire sauce
1 tbsp m inced shallots or onions 1 tbsp light soy

'
. xN N 'n
< '

..(
> .t%.1 ..- & nu*u. V . . .
.. .
k)r . u...y. x. .
.

m, .+o.v .> yx # .a .s4.

z....T ' . w> #' * ( .' ' L>
Tt
.; x ,
..,2 * .
#Y 2.hu
.

#, r; . ),
(,.
;$'
' '

#., ..% .
.
A u. .....
, .u. .

,' .,
.
:?)..'.$
'icI/b
;î'
'v.
V.
,'
).
r .

v .tj s.
,t;.
î
,
ç
.;:î
-
: (:..
.
.
.

,.
#'
.
#
y?
.,
./'j
?
'
,.
.'
.uo
'

py
;
k
:,)
k.
'
''
q
;f
':
'.. '
t'
:
r
.
'
. 2
1
//
'
.
,/:.
Sl
, .. ;..
.
%.,i
'tït.
,k
''
jj
;
. ' j
,p:
,
.
,
.;i
(
tb .
..
.
'@ i .. ê
.
'
èi%q.' .
. yt..J I
- k.c@!- .-. .' ;t7 . ;..' ..: .--.
.
<1 . t ,w. q.m . - ..
.
.. .,
,
z
' '' * '
4
. . +* ' . . z
. .
ekj.j
sb.
(. .
.x
,.
. ..
,.
.. .
s.., .u...-..
.
s. a
f -
, g /J.
4
.'.
' ,j/z
<. u ... ..
.
/
.,#L .... w.-
.. , .s 236
,jj
,
jy. .
, .
..
. jr,ylm
hj.v,
*f* . .y/

lo jpepitoE l l
1 -.-- .
 !,4 tsp salt jzj.tc:j -
.
l.4 tsp chicken pow der
1 tbsp sugar Wl jjl''lk-f.
k 4 tt;
r-
J 1i.
# (.#.J)J:f-)
.
.

1
p4 tsp black pepper Jt 1' R (28A ) )
1 tbsp oil,to be added Iast JY PX 1' R (28Q )
i#7113 t;fi
M ethod: i'
A 2 1, 511
%7 ?.$ l @.;2t
*D 1 jt .pf-tEl 2.7-1
efrost and w ash the chicken 841a 1% :4
drum sticks.Peel sliceand m ash x t),j :3fjj.
the ginger. Peel and m ash the yfsliss-z k.t
shallots.
* Iareheattlw ovcn to4tk)op'(G as p ???-
M ark 6). i; 1ig?r:
k
* Iaour the boiling w ater into a %.tl'li#.rt .

saucepan together w ith the ?m -

i'
-i 4 ig-o
ginger, shallots and w ine to 7,
:'i-t'2 i: o'
Sim m er for 10 m inutes untilthe ï$.1: 1 4J '.
Y
! liquid givesoutitsarom a Slide
.
*+
% K ml
in the drum sticks to blanch for 1-AtEt
.-

) jg
I t: gj-

about 30 seconds to tighten the x jk yj. j rl

jyyjj .

skin.Rem ove and rinse undera tjïl?g.x (jk'!c )

cold running tap.D rain and dl'y
with a towel. K ;:
à::
! * Prepare the m arinadc in a bow l
and add the m inced ginger and + rtw &(km iât,
h o yjm a i
zxml
! shallots. A djust the flavour oXtlxx kk?
/lilr!FaIo
according to taste. D ip in the * '
M Q I' XI'
?I400 l.: (' .
X.Q' 6 k.) o
! drum sticks to coat with the * iV XJIW JYC;EI
-Z,P x -Y ' g-iA ru!fft
sauce evenly L eave aside to
. h glliïc
Irr !4A IOr 7).X ..
'i
sl.Lt+ ot;.&jl ()
m arinate for 30 m inutes then tim ttllkm ( rr
-
/
d:3o#)l ) ..

t ,J.!rJsrjyljjjkyjkgt .jco x lqs o

urn OVCr to marinate fOr + jjjtJ.jy
ktxjy.;jujzy.ig ,jjyh % y.
..y
another 30 m inutes. jgp.qjio jfyypjjjkh ?g.m.t a .. . jï
* t-inethebaking tray with apiece ksifii
f
lgj-itt o à'k/. .tA' .p ) zjqg. yo
oftin foiland grease itw ith oil. r7 84 !tJK .#.zj.II.
. h'o
A rrange the drum sticks on the * '
l4: ?,
!
1à'kl M -?,:.L.ti*1/#' Q ,y' ?f4b
tray and bakein the oven for 10 IIIIJLA o VtiEt'if7 ri-.l
E:W'10' .kJ-X ,T@
p m inutes.Takethetrayoutofthe lltt/lrit-cz'i: .2.t$W ' lf) 5 ilj): o tlf
oven to pour the sauce on the lfclçlipsf ilt'iA -L%Ttê?A' t.t)4 iJ
'u;
)k .

m eatthen turn overto bake for DCV y17.* 'L7x slie fl'1
i?1.
YX x O
another 5 m inutes.
!
.Qii'1'ï4 4E4bIp.-L' .!>'Ao
* R em ove and brush the drum -
lt ; /t11Jàtë.stfi ,UJA i:.M ft,
j .
!r o -
sticks w ith the honey and
continue to bake for a final 4
m inutes.D ish and garnish w ith
the tom ato slices.Pourthe sauce
from the baking tray on the
drum sticks and sen 'e hot.

jpepitom l x
j - -
 D k ed C hicken w ith
'

ed F n lit
.. ,4. .;% j-
.g.

Ingredients: 3 oz (84 g)lychees

3 oz (84 g)grapes
8 oz (224 g)chicken m eat 1 slice ginger
3 oz (84 g)pineapples 2 spring onions
1 cup salted w ater 3 tbsp oil
3 oz (84 g)tom atoes

. . *' ' .

'
.
k .
r V

I .
I ,. x

,
'
)

,
(... .
. x. f .

$ ' .v ' ' .

$2 jpepitol l /
 then add the lychees and grapes
to toss thoroughly.Sprinkle the
c hicken M arinade- krl onions and dish
2 tsp gi spr g .

ngerjuice
1tsp wine jij.j:j :
1 tbsp light soy
1 tsp cornflour ë këlk 8 ,5L.( 2444) )
1 tsp sugar 7
.,
4,1.3 'R (84A )
2 tbsp water ë:$h3 A (84A )
1 tbsp oil,to be added last X' V' 3 A (84V )
W :1,
'
1 JL3 A 2(84(4;)
Seasoning - % 1, 4'
l4 tsp salt
,
R.2
a;A
1 tsp sugar i: i,Vtt
. .

1 tsp wine jjjftg-

2 tsp light soy ;.

ktj.2 jq:gj .

a pinch ofpepger i'

N 1,
51
1 tsp sesam e ol1 .
/'lclà l ts zl
. .
r1...;
) 1 ,'
fr=
M ethod : ?> l :711
71c 2 tv g-t
* D iscard the skin of the chicken iit 1i,$'x (fY:T')
:
m eat and dice into M ''(2 cm )
cubes Placethe dicedchicken in X V :-
.
yj.t yjyu.
a bow l and blend in the tjj ) r'
jyyj .

m arinade. Leave aside for 20 jj 1 j'ygjj

m inutes. A dd the oil and zjcjjj2 lyyy:k
continue to m arinate for a -A-'Ji
jg rp-jj:
further 20 m inutes. JlJyt: l X l
* Presoak the pineapples in the
salted waterfor1hour.Refresh, X iX '
.
pat dry and dice. D ice the
tom atoes. Shell, core and * Ik IIIfX X X VJY C C 2 X S ) C
quarter the lychees D eseed and
.
L
fh-
tjAll#, ?J;2/#!-% !I$;
. à.o j:K t?yifno-
wash thegrapes Slice the ginger
.
f=JK 20(vu% o lEli>!AA 1'
.
#
i Q !rjjko jjqx o
-

nto tiny slivers.D ice the spring zj l-

xltx.x m jga gy.u. .- 1zjxo ,a s
onions. jylfjo u o.yrslijjyt o litztjktjt .

, * H eatafrgng pan to bring2tbsp A jjtz jajïryfyyvjs fj) oqsyk tr-A j:

oilto boil.Sauté the ginger and > ?.M o4 - .I/JJ.
4 ZjN/J.o kjjtl
. jjk o
put in the chicken m eat to stir * %'?-($ï!q?j12 i:l A ig oIA A I.
fry for about 1 m inute.D ish. /t''
L.
%',?6$ 'P; Flll; 'é-W Ià % '
f#XJ-l
* H eat another pan to bring the iJxx 'L7.i.Vz t o
rem aining 1 tbsp oi1 to boil. * W' tYX .V - VZ'SXX X X 'IJCA X
Pour in the tomatoes and 6
2 1i
xFllillXiB oPI-FX X lkI
%!,lp.rl;flJ'v t#i%l'
'n
* '

pineappleswith halfofthesalt ,
.
'
-
.
7 o!
@
'
yjr
lèyb
m z
,

and sugarto stirwell R eturn the j

'L
t4tf7jA 1
$!lAJ '%2il!)1;4:.
ù$ -
;liAji
chicken m eati
. ,7A F?'=Jo ë fi
t'
'
f /ldl t't hK .
.
'T
th rtto thepart.Sizzle ,p ytjy o t.
.
jjyo tjj:j.yo
e w ine and blend in the
seasoning.Turn off the heat jpepitoAjpx
 D k ed C hicken m 'th
T om ato K etchup
I jlh(1/ )-# -J1r
18
.2, -71r--

Ingredients: 2 cups salted w ater

?.
4 cup sw eet peas
1 chicken thigh,about 10 oz 4 oz (112 g)onions
(280 g) 3 tbsp oil

' '
=f
. )+ A
.
) ' k
.
#. '
x ' .
'% . . f '@' . ,
* .
j. c .
s
. .
*
,
'
1 Z y, ' ' O '
J .

% '

q' y '

A
. .
.
; .
. 'û .
'; ' '.

' '
. . . . . .

C.
t.

u /4
5..
t.
.
. 4 '

14 jpepitom l l
 C hicken M arinade- saucepr until the sauce
1tsp gingerjuice thickens.Pottroverthechicken,
1 1tsp wine sweet peas and oniolts to mix
1 tsp light soy thoroughly.D ish and sen re.

l
I
1
kits
tp
sp
c o
su
rn
ga
fl
rour
1 tbsp tom ato ketchup
tzt,
:p:
2 tbsp w ater j'
llll1 1 13
-10V ( 380 Q )
l 1tbsp oil,to beadded last ZY 2I'F
W
e.-t-ti!k
-

Seasoning- X X 1S O 4 ' R ( 112 Q )

W tsp chicken essence ill3 X ;E).I
W tsp cornflour K R')r) f -

94 cup w arm w ater % /.: Jjygj .

!4 tsp salt iyj 1 ijyyyt .

2 tbsp tom ato ketchup (l !k 1 ilï:l

.

1 tbsp W orcestershire sauce 1811-::711

1 tsp sugar IL.9 l PVV:I
X hk 1 $5%
M ethod : 71l 2 iV'ir.k
i'
Itl1(S X (4: T-)
* D ebone, w ash and dice the >
chicken thigh .
.
Qi-
*P 4b#z)+ X A
repare the above m arinade, yj-j o gj..
exceptthe oi1 in a bow land put tpkzjç-j-t;!k
in thechicken to m arinatefor30 1 4-m:yyk .

.
m inutes. Blend in the oil and /gz.t-2 (#, -A
continueto m adnate foranother t itt-1 1 7.1
20 m inutes. IA l X R
* Bring the salted waterto boilin xz .
i a sm allsaucepan and pourin the *
peas to cook for 10 seconds. ït 4s.jrtgk/.yA ,g.1t(j.
4-y'o .

Rem ove and rinse under a >y j122:')rK K t4&k;r .

>j'
iài#a . Q
- ogj .

running tap untilcooled.D rain A W'-J-1' #&JR T.,1.p.tq ,)$ ?A1' .#A
and leave aside for later use. j
-1J* 20JJVK o
* Peel,wash and dice the onions. * * 711X ?1'11t'ir14X 'X 'IGW -C JA A
* H eat the w ok with 1 tbsp oi1 X ?1'Z o X Z LXA iYX ol i% 1;C711
to sauté the onions. D ish'and P fo'l'll Q
leave aside to cool. * C'V Y X A iAP tJJI. 2?
* Heattheremainingoilinawok * l
YYC
? 'V 1PYCIIXXSXWX
f1:o I&k w ..-.rk, ?A o
.
andslideinthechickento stirfry ,y x --yx a to s fu a s yyntcp jfj..r .

until the chicken m eat turns ?,

j.--y.
jg.aiïyt.o y;
4 ,pll)j,
4..y -()q-iy ,

' white.stirin the sw eetpeasand m'y. ?A o .

onions to m ix w ell. * f4.f)iklk-tJ,lq #tiak.zyrAj.

. éJlkx $k.
* D issolvethechicken essenceand 1
-11MitzhlliifpoQ A /JAJIIC'A A o
cornflourin thew ann w aterand 7JE;r'
LMIT A W V .'F4ë K .1:% Q-
. m ix w ell with the rem aining -L'iv o
; seasoning. Sim m er in a sm all
1
2 jpepitoï l /
x
 1

'
Shredd C hicken m'
Sesam e Sauce

y
*<
w

..
v4. h
* .
. .
'
.-
. i' '

s h

rr.J. v k
t
.
u 'p . ' .
. .,u49k:.kpxu.-a-
. - -'
.p . . .
skfA/.!x''q: .c
... .
. . . ..
.

.
.
.
11!,.., : lkj,.
.
. .z..
7 Y ' *

: x
(
'
w
.

. .
$*,
.
'
.
g.'' j'
wsa
.k ..
.
Yx,
.v
%!
.
.
v '
*'4k
. '1.
) v ,lbs
*
@. $
.
.
' . . '
.
,
. ; .q

. -
.
f& g

l'
j w
. '
j.
. .

16 jpepitoE l x
 Ingredients: tzjst :
10 oz (280 g)roastchicken breast '
tgtW R I AJ10A ( 280 4))
3 oz (84 g)cabbage fWX 3R (84Q )
2 oz (56 g)carrots $ 11'W 2 R (56V )
8 oz (224 g) cucum ber W X 8' .
C'C 224 X )
yi oz (14 g)sesam e seeds '
..ï1L%1i-1-5:
'(144))
S l
-%Qi@C1 '-
3easoning- yy jjj3 v.g.j
.

tbsp lightsoy x . ;2 j, ga
2 tbsp sesam e paste >t/54 14-4 g..
. t
1k6.tbsp French m ustard 4t,.#.(k-#.J):A
54 tsp chicken powder tpl 1 i i#'l
1k'i tbsp sugar lrs
li: 1 X A
1 tsp sesam e oil
X!iâ -
.
M ethod:
* 444: A 77.7JA . T.yj? 2 ir4 ( 5 ' )l
* Sh k'-)R.*.o
red the chicken breast into
2,,(5 cm )strjps * IYX'i/ii/ kllkt!hlioY'W I A A h'-
*W .
r.jjrjjjjow akx s jg ? p L84. )
fi ash and shred the cabbage (/J)rjo sg% .5 p ( 14o < )I
.
. jjjg
nely. Scrub, w ash and shred MJly.pyjJ:J.x f.
:o
thecarrots.W ash and shred 3 oz * j::fil
y.
lr
& ltL?,yJ,7.
Jiz.frlq4t
. .x 'tj-f
y;ik.
(84 g)ofthecucum ber.Slicethe W JX Y'ojlzllltlK /ijtî:l...lc1: .
rest to border the platter. LJ.W JX )I'I 9 2ê o
* M LX the shredded cabbaze. * 1l
'i*-f' lx f4-E1AiX rt'Y7t- 7JX
- :.
/ tà'Q:
'
carrots and cucum ber in- a' o ''liE:?lt # ;r
-!E* ill lc o
..

mixing bowl and place on a * '?'

?ocâ?
'#L7*'A A*'A /&t
'4t o
Iatter. Top the m ixed i
*l
p
vegetables w lth the shredded
j
jl
Ar'i
. ëi
:z
z'
:1-Xt oAtpiAi
rEVpli
à-E
c
chicken. t rl.'
$'.jyjju yjrcj
..
* Stir the se% oning thoroughly in
a sm allbowl;adjusttheflavour
according to taste. Scoop the
sauce on the shredded m eat.
* W ash aud parch the sesam e
seeds in the w ok over low heat
until golden. Sprinkle over the
chicken and serve.

jpepitol l v
'
 '
p . .
.

' plcy C ell gs

. .
y ..

4 u. *

I2' Nk

tx y '.
.
yf.
'
'.
'. .. x
'
t. ..
. .
x.+
.
,. j
1N*..sX .
. .

AA y h#' '
. . xx
. .> : #
.

. @a . . .
tr , ' ' '-
/:
.

J.' ' '

7/ . .

.
..
4z .

#j
v.
.

3' *% '

18 jpepito.
:
.
E@ /
'j
7.
I -.
Ingredients: *.1j%.:
2 lb (1 kg)chicken wings %1'W.2W'( 1,
9 1')
5 cups boiling w ater i??'Z1 5V
Spicy Sauce Ingredients: 2. 7Jl1
?'h-
mJ .k i h'74
1 z-k'
Jf)8 jk
8 sq.in.(2.5 cm z)tangerine peel jyyFk 1-)j;)
.
.

star anises m a /j.

1scj.in.(2.5 cm ) cinnam on peel zk ()t;fl
3 sllces ginger
6 cups w ater 2.lJ#.
.?'t-
#:
ê 5 %'i:( 140 #()
Seasoning- i; 3 i'O Q
5 oz (140 g)Sugar ZV4i2V
3 tbsp cooking sherry
2 cups light soy fli
lill2 ii
ï zl
lfî'lfli

Coating - A'
1iâ :
2 tbsp sesam e oil * 44s'-1)tJLi9 X i4 71t:1a$1711 ,R à'
.
ktk
M * 'Fi'Ailt/r:ig oZ 14 zkfil(@ A o
etho d : zy m j4 j; rt.;; h)fj
.
.!kjt;!ajg.).t ojfj4:rrr
Q V1tlf' iii iY H tk$4 ' fj$Q;# '1k
* w ash and blanch tlze chicken A;?f1$& 7Jq' ?# tcL.trjurk/. i4($-.,#4
w ings in the boiling w ater. ,
%I'rf1pca Y:l ,q.II.
'
j.fi
t)l
1t4Lo IIJ//:A
Refresh and drain forlateruse. ('
kl
11
311111*.
% 19J
'
%f'
R oX'Q s'
!io
* Presoak the tangerine peel in * %til'
11i
XX *l7R'I''* l-tR istlill'Y'
half cup of w arm w ater for 1 ?1i'730IJKX o V li1Q LJ.X iII-I
EIWL
'o
hour until soft. W ash the dry
ingredients and enclose them in
a m uslin bag together w ith the
ginger, H alf fill a 3-quart
saucepan w ith w ater drop in the
bag and bring the w ater to boil
over m oderate heat. L ow er the
heatto sim m er for half an hour
until arom atic. A dd the other .
seasoning and boil for another
m inute. Adjust the flavour
according to taste.
* Place the chicken w ings into the
spicy sauce and reboil.T urn off
the gas and Ieave to soak for 30
m inutes. R em ove and brush
w ith the sesam e oil. D ish and
serve cold.

jpepitoE l19l
 '
r k' ;;. . .
,
.
. .
ti t1

) ..
, ,
, .
..)
*
.
7
d eatb s
.

.
kM@ .
.
''
..
. ...
.
.
''
.
.
..
m ter elon
... k..'(c. ik' .f. ;:,@:
..
.
.
.. k. . ::... <
- j:
-
i
-
r-
tjj ;;;t(:.ak

Ingredients: 1 slice ginger

1 shallot
12 oz (336 g)winterm elon 1garlic clove
6 oz (168 g)pork 2 spring onjons
W cup cornflour l/i w ok oilfor deep frying

s' zjlm .

# %
Y .
-
. + '.
'. .

#' e
t .* xz . k
x,jjl '
1,'
. -x M
.
--
'9.
.. .
-.-
.)j)b' f.
.
. ..
... . .. .
4y. )z). .:..- ..c.
. ..
..
. .
.
.
.
..
1Tsa. 7
'
k
. .
.y
>p K. 6 '> î'' '.'
..' ' I
LQT''
: 'u '%
. . . v..t
.. . . c.
. .
. ..N'ê . . .
w :p .
'g
(t;. . z
..0.$...'
- . .
. .

: d:z/''#' '
> . W .- .%' O
' .':
jl!!h
J
,
'
.
dllp't -i# . -q'
-
ç
..;
.
' '
.
.:'
.
.
. . ..

s.aN.
là,. .
. tj)
r,,2 .. C
.r.. yzs :t
..
f
.i
:.
. k !
' '
. .
v
g .t
.
' C : y ;.L ... gl5
( ,t
. ...7 .
4.
t
. '..'3
. '- 'L.'. ..
1*7.

..
:,;)..(
x ..
< '
.
q
''M' . .
..1 <
.' .'' t .
. ..

.. .. 4 & ''

. ?.
; .t!
'
. .
Ij
.yyx - #:.
..
.. . :
...u.y yt ' .
:.

%' ' . . .%.

q..'
.
%.
.
.
, .
1.,-'o..ç .k1;
'
> . .' .
.
'
.
J
. . ' ''
.

n . . ' ' ?Y
''''

20 jpepito.
E 54ï
x
M eat M arinade- little gravy rem ains.D rop in the
l/stsp salt sesam e oil and sprinkle the
1W tsp light soy spring onions on top to
1 tsp cornflour garnish.
1 tsp sugar
1 egg yolk Aj':..
j:
k'
i sesam e oil
JY-JX 12A.( 336 (éi)
Seasoning- #'YAI6 ' R ( 158 4;)
1 tsp wine ILK '' I-V
(4 tsp salt
.
1.
ë (1q).
1 tbsp light soy s!s 1 tk
2 tsp sugar 1G-j.rtlS.'
b
3
1 x z jjj
tsp sesam e oil f'rillè-K
-

M ethod: j'
ijjpjt?t-
W -) > ? tL .

* Peel and cut the w inter m elon ltl

.là 1-1.7p1
into sm allrectangular pieces. 4:9 1 #?A$
* W ash, dry and slice the pork t'i1 èV? '
I:I
into thick pieces.Placein a food X X 11:
processor w ith the m arinade to XX V XX
lninceinto a paste.R em ove into
a m ixing bowl and chill in the W Qif'
Q l-
refrigeratorforan hour iyl 1 471
i D redge
. jj 1 4:/:
-

n the cornflour and shape into

ballsofa slightly largersizethan tjjz y:a
m arbles. yjtjl1 m py
* Shred the ginger. Slice the
shallot and garlic. Sedion the $'
!;* :
spring onions.
* Bring the oilto boilin a w ok or * C-J-EEA-A IW W 'W X fR A o
a rrying pan and slide in the * Al Astlf / t 1JJ;k4'oR * A f4 '
m eatballs to deep tzy until A 1k;rE* F 11* l
AJ1&$Ll4)t'2 f: f.
. ?t
golden brow n. R em ove and 'Fi:itk-:p i' : R 'L-t/ lqm lllàk
drain ihtl cp om r iw jg .qt
x 1,j.o - m
,l
eaving about2tbsp ofoil ILIJIX T W /IX IYI X ZqXA ;-o
i .
..

* Hn the w ok. :y x u jy ox .gyjyy. -

eatthesam ewokorfryingpan
and bring the oil to boil then
sauté the ginger, shallot and
garlic.stir in the winter m elon
to fry for 1 m inute. A dd the
m eatballs to m ix thoroughly.
jy-o x u tk o
+ kjlzty j#jjx Akikjrrx l x ggo
lgtçrg A x yjlo u sjyl. - z fl m yjl
,: 74 17ï o
zy AIK IA!A ,ll:?llA l j. :;4c/ .kj
xYJT ogkT-tl(.jlioll '-Fllqlql
A St#' .
% o ltiylrpj- + t4.y>x ï.. ..

sizzle the w ine, add the l kLa '

k tk 3 '
,
9'A )l
$.8
'1 A %ï.7l#4'# '
.

seasoning and adjust the '?FoIDX X #Z.

CILJ.+.tAàCA PCA
flavour.c overto cook overlow X'M O''TiIIX LR X ACREA iAY ?'/
.

heat for 3 m inutes until onl :

-7 J-
,
.l o
.

ya

jpepitol l z
jï
 P ork C hops in Soy Sauce
j.l- z!ll ?
'4 1.
: kn

Ingredients: 2 tbsp oil

2 tbsp stock
1 shallot 1 tbsp honey for glazing
1garlicclove a few parsley spriys and tom ato
1chilli(optional) slicesfor garnislung
6 pork chops, about 2 oz
(56 g)each

..
;Fxy ,

s w .,î .JL
z.. '..
/
. .z.Nhq,. yt.
.

--
.w '
g-z. ' t.' r'''vr.ïjm.
. . , J .'
.. 'o
jf'v>
.
. . 'jjv)k::y
) ' .) '7 . f..
.'. '
. ''% 3 i'
X
t V
'''ô
VA
j ' '

j'

22 jpepitom l /
I M arinadc- brush to glaze the chops w ith the
1 tbsp light soy honey.C ontinue to cook gently
( 1 tbsp dark soy for 2 rninutes. T tlrn over and
1 tbsp sugar glaze the other side.C ook for a
1 tbsp w ater further 2 m inutes.T urn off the
1tsp gingerjuice heat and arrange on a platter.
1 tsp w ine G arnish w ith the parsley and
1 tbsp oil,to be added last tom ato slices.

M ethod; td'#.
à:
* Peeland m ince the shallot and Y tg.
1 1l.lt
garlic. D eseed and chop the X l.l 1*
Chilli finely. prepare the t.
l* '*E(r7 ' 1!t)
,
' m r inade in a sm all bow l by * f'l6 f'#''Jl2'
A '( 336 4))
m ixing allthe m arinade ingredi-
i: 2 i#'A
:.4 2 1% 1
..

ents, except the Oil together

w ith the above shallot, garlic x j;
j:1gg yt .

and chilli. i
ë x /tx ri
-uaq-fzjëjltty
* w ash and trim the fatfrom the
pork chops. Pierce the m eat K r?iJj%-
with a fork then place in the IIF.III1#.ï7'/ul
m arinade. Baste and turn '
Y;it iig 7''pr#
severaltim es to ensure that the f''i1@7'Q'
. m eat is evenly coated w ith the 71Q 1X 2E J
sauce Leave aside for 30
.
%n g.
i 1 l)ya
y gy
m inutes. Blend in the oil and a 1y' i1 (4,
, ft lc )
i +
con
c/j
f -t
inu
there t
o
stomy
jn m
jyo
uya
tj
eri
nate f
or a
ss.from tjje Xi
l:
m arinadeand scrapetheshallot, &y t j# x):jtA 4.:7 1 o #.
. '
IIIIZA #J-.
garlic and chilli back into the W J.7t#I o7JCA LZIECQ -'A,IA/Jj% ( 7kJ
rem aining sauce. D rain the I'
AVJ o
chops. * J#ètA !E!t1t. p LJ.7J1.q11h1 o ?jt;m
* Bringtheoiltoboilin apan over ItL--J'Z llttlrtzpk.x t A fklt?-ïfpkèt
m oderateheat.slidein thepork * o X iS - * K 30O'K oW XI/JC
chopsto shallow fry forabout3 A V X IYYJ. 6 1130:9-1 o .

m inutes * W J' r#1flt'X 'tA 43X ï é1A Y.'14

.
Turnand frytheother Y# 7Y ,i'R Kk%.fil o .
sideuntilgolden brow n.Pourin * .rlt#1 1 s jkjy rjujkjyéax j,
.

. j o jy
the m eat m arinade and the tr
jjx lgjgjjgyàjkikjyjt x
-;a jyjy o .

stock.Lowerthe heatto sim m er jkl gjjc 3 Jy. ox A j' klrxjp..y.,

forabout5 m inutes.U sea clean 8: #SJg- AJJJ:A 5 9J.K oL-t. f l jfl

%ltAtz ' AEJ##A.i:olQIAA 2 4%1
o? A tstEfft.#J- t: o%.A )$ j##A
IILY-EA'.IC o L4ë )j, R 1 $ë)tM i#!o

j
jpepitoE l l
 ,

u oasted * * SP are *bs

Ingredients'
. !,4 tsp pepper
1 tbsp sesam e oil
20 oz (560 g)spare ribs
!,4 oz (14 g)ginger M ethod:
lzi.oz (14 g)onions
3,4 oz (14 g)garlic * Chop the spare ribs into 23,
4 ''
1 cup water (6 cm )lengths.You can ask the
!./5 cup honey butcher to do this for you.
W ash and drain for later use.
M arinade- * Scrape and slice the ginger,P eel
2 tbsp light soy arld slice the onions and garlic.
2 tbsp hoisin paste (sweetpaste) Put in the food processor to
2 tbsp peanut btttter m ince finely.
2 tsp sugar * M ix allthe m arinade ingredients

j
.

yj
. ..
.

. .
gx:r gy.
.
. .

...s77.-s.%aQ
sax
. .(tas- .x
.
.x

.
AJ)V
A .: . z
..
v:.
w FW X -'.rh> '
, t.* ,.-
''
:
;- . . '- ' .
'
I .;'
,
y,,- ' '
. r'
J
-J'
lI.
t W
!
F:
-. .t7'
. thl '
.
....-. z ..

r, po
.z. .
,t.
zy
-z-,. . %
.
.
Q '.
)?..
...-. ,
'
,.
?*:
x.r
.
'..
/.. . i 'm'
x tp
.,.
)..)7-j,,
, .
ja.)'
;%. M( 7 f.a .
+'q,h
1 lV m O ' '*
.
.
/'. . .
(.%.q:'. '
.xt..;o.x.kl ti
r:x .. . >
.
'.
.

.
.

:
!
, j-u'f.s
?/j
.L yTp..j
J.
t.
a .pï w '
'
..
. p. :' ' ':
u.
.
.
- .
.
..
.x. ,s, jp,zr
..
.
.
..x... p
.'s !j
.
.
: .. x . q..o
.. py , .
. . ;.
: '<
.
i%'
z
y
rl . .
ll'
x..-q'
.
. jj
.
,.. tuyk;'por mu-
vfx
t.
tjs
wuk
.jj
.jj
.
a
.. . ,r ,.
syjo .. ,

24 jpepjtoE l N
1 --
 in alargebowl.A dd them inced #.1'#g :
ginger,onions and garlic to stir
well. Put in the ribs to coat 1:482014:( 560 Ai)
evenly mzd leave aside to X+' R (14V )
m nrinnte for half an hour.A dd ?'
YY V ' .
45( i4Ai)
the sesam e oil, turn over the V IX'I-i X ( 14Wi)
spare ribs and m minate for a ;tQ 1t;fk
further 30 m inutes. Save the * 1$-1-1-6
rem aining m arinade for later p o. -

use. tjja a jg-:4 .

* Preheatthe oven to 4(#)OF (G as ?g44.4 2 ?g.1

M ark 6)for20 m inutes.Placea ?âr1.W.2(5%%
greased rack in a 2% ,'46 cm ) t: 2 4%A4
deep baking tray halffilled w ith -;t'pU1P -1-II7;
'
).I
w ater.A rrange the ribs on the X ill' 1, 91
rack and put into the oven to K $* :
roast for 10 m inutes. R em ove
the baking tray from the oven :(r o yys x x o u yja a )-u.( (; .

w ith an oven glove and brush ra jy ) jyjayy,p o u s x jjlykïg .

the ribs w ith honey.Turn over ft

jtm o
and brush the otherside.R eturn + % x iï y jv' I PI
.
rIA-A 4iA jSZI
,
.
.
:/J>!-
thetraytotheovenandincrease oJ'
kyy y,tt/.rtnl.
a j.
jtt.yo
the heatto 450017(G asM ark 8) * l$
1.9:'
f 1tt4à'
#fuéX E * M Q'' o:7
and cook fora final10 m inutes. A % >X X A ;JX Y. '
?W 'IEYPW'
Rem ove and serve. X A W V t;b?p1W hk1 - * I:'l-zb%
* M ix onequartercup ofthejuice Y O1JCX ll
i1'i1lY7t-5J; X W 1AX +
fFOn3 the baking tray w ith the ZINC''*
rem aining m arinade H eat the
.
* t
X 1 1 W:20#78 11E 400 ;.
k ($4
gravyin a pan and pouroverthe J
v
i
z
6.Q ) oYVJ- JA X X K yjp s .

y u.( ç y g )tjtz o yjjyjj

.

spare ribs or serve separately in . y.o jèr

yjjk;r!c ,yjl ypm m jyj..kc
a sauce boat. o ItA W / ;U
-
jjgp lojy. ,ja
. g.zc-
E)M t#1E5'
f#jtlt = o A ljlllAyp'v
t -i:%!l ; N.#-#. %J- rILIj
7LISI M
?> ,)l$f#''
gl1$A 1 g AJ ,>!< 450
IR (t4 1 8 = ) o pïl 10J>A ,
PP-SIN IEC-ECA o
* l'lW jkr'
â!A #k7lk+ t;FjqIAr3:#qT
r?IkA'
1A '
#h# ;rE#p't.-lcoA JFLA
zjyl yxz fr:l o

jpepitol l l
 .
Sliced P ork in m on Sauce
o yx+ o. .y.
.

Ingredients: M arinade-
1 tsp w ine
l
/i lb (224 g)pork fillet 1tbsp lightsoy
2 shallots l.4 tbsp sugar
1 slice ginger a pinch of pepper
l egg 1 tsp cornflour
l
,4 cup cornflour 1 tbsp lem on juice
lzi w ok oil for deep frying 1 tbsp w ater
1 lem on 1 tbsp oil,to be added last
1 tsp grated lem on peel
2 parsley sprigs
1 extra tbsp oil for sautéeing

ce ...
o .j.)
y ;!..: à .
.. .
.
.
. ., @
jjj.m

''MYCI.
F .
..... '
,
.
. sf.
(
...u . .
. .- ','
.:fxV - ..

J%<
yu
*
,/. .x .
.
.
Ju k
.
3*
. .

..
.
2
.
a
jju .
::

.
(. . , , .
.jj, .
.. % jl''N ' J. ...'l - .

. . . . .. .
. .
,- k-.

26 jpepitoE l R
 Seasoning- t.t:..p :
1 tsp w ine
% cup lem on juice 9 1pq-l-f.
? ( 224 L% )
'
!,4 tsp salt X l.' 2 f.
'
l
3 tbsp sugar % 1 hk-
!/i tsp chicken pow der Q$i,
lil 1
a pinch of pepper /.
kg l 15
i $$i: 1 V1
G tYt: lï;
1 ravy M Lv jyyk yy 1 yjyyj
.

tsp cornflour x:x a jy:

l tbsp w ater yygj!1 1
. g:4. 94

M ethod: K f4-
i/j 1 ?IQ
* W ash,dry and cutthepork fillet X là 1IV Q
into 1'?x 1ki//(2W cm x 4 cm ) Y V X'X
thick slices +-/1.t,'
è4>à?f
* Peeland m .ince the shallots and (.L1.9 1X X
lY 2-f-1?,
%%
gingerto m ixw ith them arinade. rjq 1s.gy
Im m erse the pork slices in the yjl: jg gj ( yk.-y ;
.

m arinade to coat evenly then

leave to stand for 30 m inutes. m q!i-
-
Blend in the oiland continue to i; 1 X A
m arinate for a further 30 ?# i'
-I
-+ '
M'k
m inutes. W l 771
* Beat the egg. c oat the pork % 3i V?'.I
. Sliceswith the beaten egg then X':
?V l XY
dust with the cornflour .
+ >Jtk ,
5.
-4%
+ G ently bring the oi1to boiland ..t.)j
tt -

slide in the pork to deep fl'y till /t:jo 1 zftp

golden brown. Remove and t'(--
fyg.uy'r'
.

drain on the kitchen paper.

* H alvethelem on lengthwisethen X ;1 *
.
cut w idthw ise into thin slices to
border the platter.A rrange the * %ï1918.
1 V 1#J 1T'
l)t 1+ T. 1 ( 2.è-
deep fried pork in the centre X 11 )< 4 ft'% ) .Y-ï?V o
then sprinkle the grated lem on * Y'X -IQX A IXX 9QK IN'f11Q- 2t .
1
peelon tog.Garnish with the X CXIbk* & X'ivipfiK f'loX l
.
'-'1N
parsley sprlgs .
f f;t1r?A 8r
tIpJK -#.,Jxk.
y.o
* H eat a pan with the extra oil. * X Y V V Y 11X A X Q- Ov x A
si llzt/ fcï ig l
)l:j!;
lo
zzle thewine,then pourin the + jzyx pta ,p .a N.t .g.a jyv o x
l
bem on juice and seasoninF to y.ojy.tkktkitxpt-jcgltx-jky: o
.

ring to boil.Thicken the Juice + /-t

-):4
..1;j/4.1 4!gtj# ,P A / IJ:?UIE
with the gravy nûx then pour jl'qa ,tA:t1)#qfEJudj ,4):4)#
over the pork to serve. YE4471SQ:4 o
* AIJI/A#t ,LtgillN A A I ,/ 1:
f:tA##'
1-0,kpj
. jiA:?J!oyjh ltK
A f/e ,24 ;!Er
AJ-l:nqh4 o

jpepitom l v
I
 .
ôW '''
hJ
C
o f ?l,jj(.c &,,,
' - w * Stew ed B elly P ork
?'
V yjj .u'
y
r' j':
;; x.. -
.
, z'a
/gxoy) m th C hestnuts
*/-
':'3
jy.'.-
,.J
g
j;
v;
r?''
--' % .;jjr. a
j
ltjN
jIL jjjjjj jj
ax
pj
sj
.

'
. v ' **; /
' 'ttt . ' .
...

. E '' .

; .

+ ' #. u.z. ' z

'
I ; i

I
'
... v

#
g
'

28 l
'Pepito.
T .l t7.
Ingredients: # :.1.:
5 oz (140 g)belly pork W Y A 5 R ( 140 ('
X)
2 tbsp coarse salt X X IO'
A ( 280 ('
i
ti)
10 o % 1 h:-
3 z (280 j)chestnuts % j2ï2 tt
.

cups boilm g water IJI 1t1L

1 slice ginger
2 x .x 1 1 ,

shallots yz i ?;y,
.p
1 garlic clove
1 parsley sprig l
-%1 J#-
1 tbsp oi1 i!j1-M AC
-L-?4J l.l-#-F
Seasoning- lP.
'lïi 1'l-* 711
!4.tsp w ine
1% cup stock -
:11: llijt
.

1% t ;t->Jt
Jlrlz-zql
sp lightsoy )4 i: ) x gy
1l/i tsp sugar
1tsp dark soy x $:
.
::
a pinch ofpepger
1 tsp sesam e o1l * zcftlàJnqtftl yfiA yyty ohêt/ lë
t9 %lï# f&tA o
M ethod: * è
'X'f'X Y1V'l$':!7):4'30(iVK #$. 'A
% o tlif rl %'t o
* Rub and clean the pork skin * X 1I'IW V O H' .'XJXMJ11-o Mi3-11
w ith the coazse salt W ash
. * X'
7 i.!
#4ï.
iY1 .o .
thoroughly and cut into E#1l.
%J ?1!1l1?p1l i,
'
%.77:1$'V+ )t.>1)
bit )4 o tkh q2(l?c
'
J% .1 l#A o IIJ-F
* she-sized piece-s. #t.f * lh o T'ttAfté A -lc?,
.
%. ,1 ic
elland soak the chestnuts in yjqa , rzykjzjaatlryx om x è ;gj
theboiling w aterfor30 m inutes. w qj., ry>tttylgry;x o 4
.

, '.
,1-yM.,y
R em ove the skin. W ash and ,klk?jtlpllwr L.l o/ ;?!.J:sq ?/JknJo
-

drain.
* Shred the ginger. Slice the
shallots and garlic. W ash and
trim the parsley.
* H eatthe casserole w ith the oilto
sauté the (inger, shallots and
garlic. Stir ln the belly pork to
fry for 1 m inute then add the
chestnuts to m ix w ell.Siz-zle the
w ine and pour in the stock.
C over and sim m er for 30
m inutes over low heat.R em ove
the lid and season to taste.
C ontinue to cook for a further
10m inutes.Sprinkletheyarsley
and sesam e oilon top.D lsh and
servehotin the casserole. jpepitoE l l
29
 B eef C
*, * + ax

Ingredients: 1 tsp curry pow der

l.
4 cup w ater
5 oz (140 g)beeffillet 2 tsp oil,to be added last
8 oz (224 g)potatoes
2 cups salted w ater Seasoning-
4 oz(112 g)onions 1to 2 tbsp currygowder
2 tbsp oil 1tsp pagrika (optlonal)
1 tbsp o1l
Beef M arinade- 1 tbsp m inced shallots
2 tsp light soy 1 tsp m inced garlic
1 tsp sugar 2 cups stock
1 tsp cornflour 1 tbsp light soy
1 tsp w ine 1 tsp sugar
.
y, .. .
' J .

A. f . . .

ë:
'. .. ' =-
. .

ê .
2
j
t ''
' '
. '
, .
!,
;
. .
.
) * J.
.
.
.;. .
!< ..

. =.
.
v ' s.;?. . .

. i'; ' ' ' ' . .

.
,,.j;y
. . ; . . .
LJ . : yç,,
.
..
7.
'.
.
. . . .> ,.
.
. q
tj.
.
'. .
'
.
.
.e
;F.
.' ..
.
.
, .e? . ..x'. ' .J
jj
,kg. .
,
:.. ' .. . c.'%.
. .'.y
:t..
t.

so jpepitoE l /
/
M ethod '
. covered.Low erthe heatto cook
for 45 m inutes. R em ove the lid
* W ash and slice the beef. and add the other seasoning.
lm m erse in the m arinade and C ontinue to sim m er for 15
leave to stand for 10 m inutes. m inutes until the beef is tender
A dd the oi1 to m ix w ell and and the sauce has thickened.
m arinate for another 20 D ish and serve.
m inutes.
* Peeland cut the potatoes into 'd'?
f271':
w edges.Soak in the salted w ater
to prevent from discolouring .
'ft.IX15 't1 ( 140 '
.Q)
.
+P tïlilj'8 VC ( 224 (4()
eeland cut the onions. i% 7112 #'F
* A dd the curry pow der,paprika, ty y'4 p ( ):a lrk;)
oil and m inced shallots and ijtj2'?g.gj .

garlic into a bow l to m ix w ell.

Leave aside for lateruse. K t1.-
* H eat the w ok or pan w ith the Alc:kt 2 X Q
.

oil.Pourin the onionsand m ix- t7,

i'1 ' X 'AEJ
ed curry paste to sauté w ell.Stir 'lï.1Q 1 X 21 G
in the beef and potatoes to fry ix 1 X A
for 3 m inutes A dd the stock .
4k
ïl1 l5
)l)1
t:
JJ-1 J'f!
6l
and bring to boil w ith the w ok .
T
?Et 2 77% ( f:f@-l
7')
(
'
r.
# -.,. a. jji-
.v
.
. .
pjjry tJ) ) .'
y)2 jg u
g. .

-
z .
.
)''
'
i
=t
'
X'
x
x
.
>.
'
- .
1i
.
'
.
(K.jt
JIl74Q.(C;
'
â,(J'
.)
.
.
a ) s gy .
:
.
8..0% 11'
.1 g#?
'J)$ .

l.)./t1Y.1 X )JS .

.;'.
.
.
'
s. bi#?
.. ''2 t4'
.
u: .jjj! p )a
,
à t4 1 yc, :
?.j
..
* j:
r + y(.: x $, .
. IJ t.
.
.
''.
t ï
.

'
.
.
j'
. )j: 4.cjjjlg.y j
yjj;.,j.
;jj.jy.jj.js jyu. .

.
ï ( jj)())jxyjj: yjjjyjtjy). Q.jIjjjfjj!()g.jwkjo
!j j )
.
,
. zy pjyj.y.)k t lg ..jy jj o , jjjjy j;;jjh
ayL t : r7yyz(r.
at to
-
.
j ..
' '
. -
.
'
.
' ;
*
. , zhl y'j'rjyyijjL
.Jytqi
)!y(Jt:fjltJjj c,
.
, .. $
.
' j): qjj.jyyj
. .
lpyjj.
jy
rjjxt)j(tj. ktjl
r.
j.xjkjljytILLJ,x,
' ;(
y)y
. jl .. 11.4.t-jft zkm o
19:
4N .:. & . j . * '
jit)glf/tl jk Fjj.?J.' j!!,(j' tA l ')t.kj
lLQ.
âh' ;
. ..
'
.

.
$ . yjby-
uyy jjjjl
jjjrtyyjy.(j.or,
pj.
r!jjjjy.
,
uj:
;
j.
, .
) '
:
j
jj'.j
Ji
!
j(.j'.1o1.fj(kIjrky.>tjJj
1:âj.
j.
jjtjpyjj,)jjz.jg..
:/# f;
jt ,##Jjjk)k
-- -
v .. .
.
. $42
45JJx)ilo1jyyj
r, r
yyuyts g
tljji
yjty
jjjo jfj.p..)t;qj.yj.y.
:yt-yyyza.r;j
.4.
.jyj
I
V s,t.
L1llrTJl'
cûlto'
- jpapjto.
z,4j
x
 '

ced B eef 'th T om atoes

and P o to 'ps
,.
z- p
4>
e % ' m
'r- + ax

Ingredients: an extra 43.4 tbsp oil for cooking

1 egg
5 oz (140 g)m inced beef
5 oz (140 g)potatoes BeefM arinade-
3 cups boiling salted w ater 2 tsp light soy
3 cups hot oi1 for deep frying l tsp sugar
8 oz (224 g)tom atoes Ui tsp wine
1 slice ginger 1 tsp cornflour
1 shallot !,4 cup w ater
1 garlic clove a pinch of pepper
1 spring onion 1 tbsp oil to be added last

a '1 ' ' . .....è

o .
'
. .
vv- .
,. .
. .

J.
f'
*+%
) ... . # .?Ff'
.
Nr)7R' :
)J?$.
k'?-.
4* .. .

,;
.
.
gixw
f;
)f
?.
zddr...:
yh
a
kr
n.. p:
,
j9
!
,j
r
,,
.y
. k q.-,y ;
.,.
t
..s. ,t... . -
.
..
.
h z x.y.w
.. . ,
e.
v.y4j .yj,
..
g j+
.
yyss
.
x. i.. -
.

m.yw;. .. .

1
. ï) x .
'
. 2
'''S * $* R'.: $. ''1h''
.
'i
'
1 . v.k.) v q .**. F +..p
A' 't' J'
.jR.
%'. '''
.;:
k- a
i
)i1'kJ j . N v) .

î
j
, , o
.M yxxo ..
.

.
.
..

:! .,.
' '
<

4
,
,#
Lt.7 . .
4- 't
A.z-j
z .
.
-
,i'
-
. .;'
% .
,
.
ty...zyyy.<. ;
. -
.

.u
.
; . . + ... .. .
t'
7 ..
. A
.; ' . . .
...
.
.
.
.
'
,
,

.
..
'
... . .

.
'
.
#
-
=a

.
j . 'è-'cy

..
:JI. ;,# '
!
..
'
i! '
.
y . 's #
:$ .-

.
îq L

? 4.1 ï

s2 jpepitom l l
j - ---
Seasoning- G ravy M ix- and golden A rrange in batches.

1.4 cup stock 1 tsp cornflour beside the tom atoes .

!,4 tsp salt 1 tbsp w ater * Break and shallow fry the egg
1 tsp light soy 1/i tsp dark soy w ith thelast !,.1 tbsp oil Place on .

1 tbsp sugar 1 tsp sesam e oil top of the beef and scatter w ith
2 tbsp tom ato the spring onion .

ketchup
M l? #1':
ethod :
@,t/4+ ik 5 A :( 140 A )
.

* Place the m inced beef in a zkf- ;.b a!t ( l40 4g)

..

m ixing bow l then pour in the iV ill3 t-F

m arinade to stir until evenly fifli8 ' R ( 224 A )
m ixed. L eave to stand for 30 11$: 1 .
i1'
m inutes. Blend in the oil. Stir JY X 1$% !

thoroughly with a pair of l

@f
pl
slft111'.
4
chogsticks and contlnue to 'l1:
.
j
.jjq.
#-
marlnate for another 30 lvill4 1isix l1lsi' -E:?#,
'1-#-F
rninutes rli l K l â ::1
*W . !>.1' à 1 l là.t
ash, scrub and rem ove the Il!ryaJt:k .- .
ty )yarju.
eyes and blem ishes of the zj:j.jla y'ygr
i .. yjrkt.j-c tfggs .

potatoes. Cut into chips of ttjl4'

(.g.t . .
about14,
4.,(4 cm )long.Soak in k/c
q) 1$)1 m tt-
half the boiling w ater for 30 /1E.$J) l J'
i
szt
. !j:lê
r
;l 1 ISZ?AI
.
. J
seconds and drain.D eep fry in 711+ tvf % 1 yi 7.ïl
J
hotoiltillgolden.D rain. 'V )q 'IQ /P2 . -X fkt'l-4771
* Scald the tom atoes with the irll1 @1?,
'X ( fY-
'F ) /fiiL
t 1 X RI
J
r
rem ai
em ningtheboi
ove sling
ki n water and k i:â.
' .
. Leave the
w hole tom atoes aside for later * z'lnI: .?:5.
% ltirlE 1IT';J,lnA.(7,1$,ruJ,,?- .

use.shred the ginger.Slice the jktjjjjx jy j zjyy. ?y o u x lj puj-

g. a

shallot and garlic. Section the rfyff-ljp'jz

t'
.,yjkp .y zjxgt y.o
spring onion. :
i: gèfT l.A tt:iâ ir
>l,2lhrt 1+ T. ! ( 4 rsï
* Heatthewokwith2tbsp oiland #Ju)Jçtfl
î o114i%l 7lcillkk
'lrl
'
tlKt7.!j.
sauté the ginger, shallot and f$) 'LJ.töiplrrflék x ffl ,IJJQ Q
garlic.Pour in the tom atoes to Yfiit c
f:y for 1 m inute.Stir in halfof * 'Y'$riiQ ;
K iP'71Q7# 20l>$% ,X 1Y.l1?j
the stock and seasoning to & 1k ' Y fAfR'1'P oX VJV 'Y.h
sim m er for 5 m inutesand dish lz)E9,
712I)!'o :ij'
.QJl)'
to
using a deep container .
, * tts
Il .l
èâsqffifh 2 i#;
.A
., $ti#'
N./%% - .
*H :%.h)p
9 ,f#I
1A I Sfighst )'.
pIJ/4--
eat a pan to bring the other 2 ojagujjj,q :
ta -k ,
l#.:
yjz:5 ryy. j ,jl
-jlji
tbsp oi1to boil.A dd the m inced j.jt'
(u.x..rkjt-t.o
'

beef to stir fry untii cooked. :

,p s.1fy.
) ?jtlïNa t4:.jjiq i4 yJ 2 kg ,
ttijl,
.

Pourin therem aining stock and ït' tA v 4arf1. lrP$$ o / JkA ,4.1 .-.'1Clc
season to taste. T hicken the i;7.FJ.- lrjqi ,i tft'
' ?)tI
4LL4fI:tcJA ,It9
sauce w ith the gravy m ix and 7Jçf' 2M ,li lit-iië virta#xto
scoop overthe tom atoes. * 1?,711 : llf$'li '?, A:'
4?f7r;m * 7ûh* Jâ ,
* Return the potato chipsinto the IkIA X Q ;RX f$.
N'I i:v ià/iîthzfê
boiling oilto deep fry untilcrisp 111JX 'X'Y ZVE
.
X JELPFV Z'V 'X' '
)ttilsiiritY
,,VZ o jpepitom l x
33
lngredients: seasoning C ontinue to sim m er
.

for 10 m inutes,Season to taste,

1 cooked ox tongue, B lend in the cornflourm ix ifthe
about 1 lb tl
X kg) sauce is runny.Serve hot with
1sm allonion,about2 Oz (56 g) rice orspaghetti.
10 oz (280 g)tom atots
2 oz (56 g)red capsicum s
2 oz (56 g)green capsicum s 1:
.1'Y.1 :
2 oz (56 g)carrots . .
2 slices ginger 3'X
$ '$'#1
.
1l f61Ji?J 1f)l ( #'âtt'f- )
'
'

2 garlic cloves (4:

.Ji!(l ,q.f: ?tJ2 ';: (56#tj ) ..

3 tbsp oil .
r:?m l0'4 '( 28O 4:)
j.yj.u a p.(g;(;y,
tt)
S W IJX2 ' A (56Q )
easoning- pr yE2 .4.(564))
1 tsp wine ;'li2 )l-
1 cup stock or w ater ;, )tjJt2 bb
'
1L
1 tsp salt iltï3 @#?'Q.
1 tbsp lightsoy
2 to 3 tbsp sugar '
2+-
ki cube chicken essence i; 1 17/,1
2 tbsp tom ato ketchup 'l1i% k!tA l #-F
1 tsp cornflour + 1 tbsp water * lX t
(optional) ;l!1I
y tli#,
'''
.
!
&
2, ?ja tyj),
.
jj
.
.

%ç)t'1'l f.'
f.
M ethod: ygit.j.2 gg.pk ..

'
.
1:.tr,
ltk 1i,:.,
7.
t (rr
i'
datr-
.)
* C ut the ox tongue into thin
slices. *!i: :
d' Peel and quarter the onion.
W edge the tom atoes, D eseed * )'
.'
1
!'f'flflfx ulfzvt:t'
. .
bb?L'o
and cut the capsicum s into * it/,i?.p-t.?'
c.t,
'lf1 4 nj- m'/gh@xtigprjk
.

1''(2 5 cm ) pieces. scrape and 9k',

'J',.
îtw f;? -11flR
' - ivtlkl-itvt'
c
slice. the carrots hztî /,J 1y,j.( , y.y;j:. )y. ) . j...
jj.f,j.o
. Shred the 81.% é1 1X'i.tf$:VJ1I.o % UJlt o; Jf)
ginger and slice the garlic. jJ.( tr/
y q. o '
j t
. .

*H . jrjklrt. .; y fy.jjjo
s

eatthe w ok to bring the oi1to zk kt:r fi

l
t,slklp?tljtA.t' p jka
, tjlé:'j#ll?
,y!,fjjj
boil.Sautétheginger,garlicand ''Ftjlli < t4 ,qilîjfi.k.y xjkq)k.jki)è .

onion until slightly brow ned. i)',IjL7u.LI/..' ?:/4 A' ï 'tfl/1'.l

J#ljr)j/? 1
A dd theslicedtongueto shallow (,/911')1IJ1E!!.l5.$ri- 11'% :q: JtA I WJQI
fry for 1 m inute. Slide in the t'Vï F o l'li; 1C kiV7' V1't-'
J ,Q 1:iC' .

tom atoes and carrots and stir ZCL2 % X : t:t309J '->l '111l, t8 , .%1
briskly.Sizzlethew ine and pour Vl ?I' V 1$iW FX'4''X - Mif'f' /lklffl
in the stock C over and sim m er
.
11tt1q;. , 1' .1$llïfklo. 7.
/$4 o , t)!j'
. t)t
gently for 30 m inutes Rem ove
.
k
ïl;
:1cî$. '4t(I,
'
Q (# iI'X f4fdt , I'J/#.7.'It
the lid and add the other J/tk l @, V.'
,Jf.l o (.h(,1.
qk ,jity& K p.. k,,J.
.

i X, #C#àkluq l. :X o -

ngredients and the rem aining

jpepitoE l l
35
 ''
'' '. '
.

'
' '
: ... t' . .. . .
'
t.
-. IE 7.)
:.
E7:.F
' .

.:ya JyL).27
r)'.;;';.y,
.
.

.
.
'' ' X)r : . ((y
y,
.j.èr.
.
-
'
. . . Sajax B a f
,yz

'.. èyr.,...T.z;..... @..''.

.
: :)'.
.
.
' '
,.
. r... i...
.
.
#
!
j
r:
. I
r
ag
.
t
wj
r :
r
p1'
. .
:j
$
1
4
:
;.

Ingredients: Satay P aste-

2 oz (56 g)shallots
1zi lb (224 g)beef tillet 1 oz (28 g)gariic cloves
4 oz (112 g)cucum ber 54 oz (14 g)ginger
4 oz (112 g)carrots ki oz (14 g)chillies
2 tbsp oil 3 tbsp light soy
3 tbsp sesam e oil for coating 1 !.4 tbsp sugar
1 tsp chicken pow der
M arinade- W cup crunchy peanut butter
1 tsp turm erïc pow der
!,4 cup w ater S pecialutensils:
2 tbsp oil, to be added last
3 dozens skew ers

î ,. .

X
! , . .. . %'
.
s. >.
. kk
. tc .
. >>
'

t *
. x.
'e:.
y
. f. .
.
. ' ..
. . .
(,
;
1
...
.;
. /:. '
'

(()
.', .s .
.
,
.
. '/
;
/ - '
''' '
' - '
'
' '
. X1 '

z6 jpepitol l /
M ethod: t.
&>p :
* w ash,dry and cutthe beefinto 'ln41 l W ( 224 (
Q)
1/i''x l
zi''x !,4z'(1.25 cm x 1.25 W IJ:t'1'
R ( 1l2 A))
Cm X 0 6cm )cubes.Preparethe 'II-'
P 4 * ( 112 Q )
m arinade
. in a bow l and put i irh 2 ?.99,
t.4
n W l 3 1, 7
t
fhe beefto m ix w ell.Leave aside flût
't: :1ivlll tttlfli
or 1 hour and stir in the oil to
m arinate for another 2 hours. jxrrtjttj-
* W ash and slice the cucum ber. x yk
.-.tJ) l Attgt .

Peeland slice the carrots. tct.tv-F

ift 2 i
t#-0 (f> -I 2')
Satay paste-
* Peeland slicethe shallots,garlic iY Y X:
'-
and?inger.Deseed and dicethe Y'l9.2'
.
C'(S6Q )
.
chilhes.Putallthese ingredients V fX ' R (28V )
into the food processor and .)t+ '# (144))
bl p.Iti7+ '
4:(14A )
end for 5 to 6 seconds into a x : s yyj
purée.Remove. Y ) jjgr
jp
* H eatthepan w ith theoilto sauté 444: 1 ytyll .

the above purée. A dd the K ?llrlcp!) ) t.

jl
seasoning and peanut butter to
stir forfor a while.Season to X iâ :
taste and rem ove.L eave to cOOl
and keep in a jar. * VQA fJLV/I.
Ii4AUJI l-;hlX '1il4 X
1 r?i
l(l.25kt
'(-/x 1.25fc k $3%)< 0.6
To com plete -
ztkk )'
' .
f $'
1'
Lolfi!A t'ylkï-
krgi
.
'qulb
+ Preheatthe oven to 400op o as = *V V A W A VY'o v AiV!iEix
Mark 6), jyjFj,)
oj-
j
.
)s-mjj)gyxy,
yoUx
&.j:tu.jtgj.o o
.

'h w ash, dry and grease the zy -o u a tpjjlj.ojj.p x /-

trys.
-
yyjl-o
bam boo skew ers. Skew er the
beefcubesonebyone.Arranqe àk4 1
),
$E-
on a greased rack and place ln * @
Y ;$ -lJùtII- X .
A.A 17J/J'o 9.
'
.
EK
a bakiny tray to bake for 3 Z X UJfIIofctdrlkiriis'
/rlltAl/dx
m inutes ln the oven.Take out 5 V 6 f'
.
J
/x x hXX '11111W 4Ei??-
!
the tray and brush the beefw ith S'EI'X o
thesesameoil.Turnoverand
return to the oven again for a
* U';
JX'
YifX'
4,s>t' flki
CC1lXi
ltt.b'
4 'VX'N; YN
kskA .h ,I PIJISA
f m lliftt
t tflftk.ë 'l,tzy,
ll
.s.jr
jgyz)y
.
urther 2 m inutes.Rem ove and IM?
A LJ A .
YL;.Yo .

place on a platter. A rrange the

sliced cucum ber and carrots kïyt-
round the edge ofthe platter as p, 't/,l.tfjfjj#tt40()tk (jytjk fçy' ) o
.

garnish. Serve with the satay * t' kl iâ il// o ti .ltg t ,jfj/ f jkszJ:zja
paste as dipping. A fltl ;t. ï ,yyàkir>u tlltjtlt /f t ëc
..

,
qk/11$:2 c#', y?): rAlj4' !3 lry>@
o
1-lfl1tt4(L;t)4.iflI ,N.û$ ip'à' k4,, cp
't1J: i'!2r,J-A ,Jti). 1yA àlt
.j!ti-.o L4
..

'# / .(t - tl''

yE)#'f t/.t,
.%-,3,
)2y .$1.L-lzjx
5.Q 2R L'J- '
(#:k o
jpepitol l l
 D eep F n'ed F l
'sh in
Sw eet Sour Sauce
7!/4, .111- -333. 'A

Ingredients: 1 slice ginger

1 shallot
10 oz (280 g) fish fillet 1 garlic clove
1 egg 2 tbsp pickled vegetables
l/i cup cornflour 2 tbsp oil
l/i w ok oi1 for deep frying

r p
9
.

JF < -
y )'z..a g. y
.
. ;
. .

'

s8 jpepito.
T.l t7.
Fish M arinade- j;
1'#t :
1 tsp lkhtsoy
W tsp sugar ;Yt1ê 1OV ( 280 '
.
Q)
1 tsp cornflour X 1 öl ''
a pinch of pepper X F2'l V
!4 tsp sesam e oil $,rill1 iï
ki egg % 1, Ft'
w hite x jg ) p.

IJSI lf.t
seasoning- s jjl/j 2 ys u
.
.

1 tsp w ine x a yg..p

Picug sweetsoursauce
1 tsp hght soy jj!;
< :g-
l
/i tsp sugar 11:1: 1 I'CAC
a pinch of pepper ## l X Q
/11t.
+ '
;
ll;h$E$
'

G ravy M iv i1#z)z.
,Jz-jj:
2 tsp cornflour /1
êi11l 1$@.
2 tbsp w ater llfC1l 1!i
1 tsp sesam e oi1 Z
'
q#.'-
i; 1 J' AQ
M ethod : jjtry'yj j j;r
'1(l/ll 177.1
* Clean,dryandslicethefishinto $7)1 )*f%
thin pieces. M ix the m arinade 2f$#
.K 4.
hâ)'
thoroughly and im m ersethe fish
in the solution for 1 hour,turn- * 14-
ing every 15 m inutes. Y K 2 X VEJ
' -

* Beattheeggandsoakthefishin X 2i%'Y
it to coat evenly R em ove and
.
7
k'
;i(
'tl
1l1 1$.
t#
dredge with the cornflour then x s: -
press lightly. -
* Bring theoilto boiland deep fry + .
((itjjïgz: jkyjtr'
, .
j:'yj.hx k y:.zlkx jjt.
z

the fish until golden brow n. k oyrjrlit;

.. l.
g?ptl#l- uyl#jif
.
kjq h , N. ..

D rain and arrange on to the h--jïklqlElii

kkp ft?o ;r.- ; p.p 1zyxlly
platter. ,fara'15rr yx /.4' ?'. .tb o
* shred the ginger. slice the * lil7'' tr
Al iA èkA l'fx Jlim oJléllô
shallot and garlic. shred the l:'lEK LQ- .# lW l
.ltllêqrlJtr
lllll%r o
.

pickled vegetables finely.

;f: ipl.
k :tii: ,yt
ïjfttf
kètArr-p.k!yt .
-

* H eat a w ok and bring the oilto 2'

.O X X SR X-X-X W fkftiil't
'1:o
boil Sauté the ginger, shallot zjt X UJ111o :
.
%(hlsl$
.p.
tkj?1'o pI'
.yy14
. yjyj o
and garlic tillfragrant.Sizzlethe zy jjtyyju ytp jjfjj y k )5ty4 ,jkg x.
.
,

wine, pour in the sweet sour ax x) L?jy.tq.;j:ortkgjjq yjjtjt .

sauce and pickled vegetables. pj, j,tzlyl

llqgl.
ttzjk,i
. jjio Llta t-layzjt
Season to taste. Thicken the #l.zlcf!
i1A I-JM ,t4rf.tli 4..JcllqE4 o
.

sauce w ith the cornflour m ix.

Scoop over the fish and dish.

jpepitoE W
 . 12)
si' . .
%'
z;
.n .
1 :.
....
' x .zx > '.
V. .-
.Z
. 'J.% 'X.7.. $'.E''= '.' ''
..:<.p . f; ! -
.'. ><''' @
i'= 7:.',
.
% ' .
.t
'
'
..>. .z..:.. .ïh'
. j
.
.
'
.:m
''
- z
..
..- .. ,..., .. u , ....
Cuk:y> . .Rl.1 '/..
.
'
c.-
. .
. .
JI(1!i;; 1j211,
11(:11. 41:214 111)41:214 Jlr''
4l:!jj lllfll.
lli!l 411211119
.
rp> G'-U ' '
i
.. j.
'
'
ykz'% ..
Q'

enC TSCVXW X CS D ' '

N C rPN . ...- .-L'''' -'
o rt:NV
. -
.
'
*L f 1.
' - =
. %QXW
...P JZN. '
.

kt'N
:.f
s---' >/>.
fd'% .r '.;u:.. N-
.
' . '
..
>--j>.K
'='#'
#h ':
w.::'
. . xwG -
'x
-'-
.'Q
'xW> x?P
..>
à;
.i
..' ê.. so -'
-------
- .
ç.
$-'.
, .

..''''
.g
j< ,b
.
..6j
3(
36
t
6'. .
... 4 . .
.. :j
$$
;r
y )
'

y e.è

.
t $2.t:
.
'X, ' . ' '

j . u '
ï.jz xu;
.,
's . ' y
. A; k-
d. 1.
i.'
.:.j.qv'
.c ' .A .

.
#k.
:.
':.
..,. >
. 1 : #' '

p #. ' '
. #q w.. .
w
..

q. % ' * ' J* .
.
.v > k . C
p...sp tT ' ' .)
'
n
.x
t- 'J' A lj.. .k
.s.. l'm'
..3. ., '..
g oWx-w .... y
''
,w .
x xx
f* .+ .X u ' '' w''-* (' ma ' A
. C
Q*
-.
v f--vx. s.;:4j
ew..
..
O4.q w---
s-w- ..
V.r. u.-. . . .
..

40 'POPI
J 'jo E gjy
hg..
 Ingredients: * Slowly bring the oilto justboil.
T estthe oilby putting in a sm all
k'
i lb (224 g)potatoes piece of onion. lf bubbles im -
3 cups salted w ater m ediately surround the piece of
6h
2oz (1
6 8# tun af
ard bolled eggs
is
h onion, then
deep frying
t
h eoi
l i
s ready f
or
. Slide in half of the
2 spring onions croquettes to deep fry for ag-
4 tbsp salad cream proxim ately 2 rninutes tlll
' 14 cup fl
.
., our golden brow n R epeat the pro- .

1 egg cess w ith tlze rest of the cro-

l.4 cup breadcrum bs quettes R em ove and drain on
.

J4 w ok oil for deep frying kitchen paper Senre hot. .

Seasoning- l/$1.1.:
!,4 tsp salt
2 tsp sugar X'V-l'l W ( 224 A )
1 tsp hotbroadbean paste 1 7113 t;;F
1 tsp sesam e oil 4 7 3.6 f;t ( 168 Q )
JSX 2 Jt
M /d(2 1:
ethod: jpp x 4 4 .
* Cl / 9 ,1 f;ç
ean and boilthe potatoes in Ik 1 J!k.
the salted w ater for about 15 ttkjtly.y tpr
x
m inutes or until soft. Rem ove t
rrtrll $1
and drain.
* Peelofftheskin ofthe potatoes X Qi-
i and place in a m ixing bow l. U211-l-X AS
M ash into a fluffy purée and '/V 2 X X
m ix thoroughly w ith the flaked VX' X 1X %'
tuna and seasoning D ice the
.

eggs finely and stir into the x s: .

potato purée . -
. w ash and chop the spring ,p 'g ïya jy lliv x fia jkrtai Atx
?x o
onions.sprinkleoverthepotato fzlljzzska A re l5JJ 'ux 4i4:oxk
pttrée tlw n blend in the salad A riht zl cf: o
cream to nux w ell.place in the * S'I-X.fE.
FA A &EAJIY-EJkfI
iII
AJLJ.JS:I
refrigeratorarld chillfor 1hour. X'I XX X' 'JJCX W - XXXX ' $1i'l
* Siftthe flouron to a clean table 'F'
L1iZQ- QX W X Q Y V X A o
l
'
'
topea
tur ndo s
int ah
lapet
ong rhel.pDot
ol iatde
viomi vo
int *X
ltr
f i
âi
x '
:
4'Ws
1 kit
X iEDRqf
'
lEY
-X''5$-1
tRfCcX'1
C5
11
A1C
EE ?
X1
2
24 m ualportionsthen rollagain lzjA1.
$o
t * 1 #21 t+. Q.-L'#f1I.t/ë#Z:X 1:< >1
o shapeeach into a croquetteof àk/ rlql ya p:ïg
j . o ryo azjp .-

%s
Bim ilar size to a rollof film . ok o tfyjfjf..

jfg jya ljjAjjjlj.

x jo
eattbe egg in a bow land dip in + J;till.
.ryl$ ;
(>.4 A lklulsjtyl y. %,
the croquettes to coat evenly. flflfkirél '
ëll r '
i
kq?JI o
Dredge with the breadcrumbs * t
v illX :iïo i4 ')$ -#C;
@ IYA 14
and press lightly. X %'ft2 V X X Y X F.I o lll'
l-pr:
i: 'ITJ-F,
Y - 2FV W -rf'(.1:W!o

jyx pjtos s ya
 ackerel Stea in
T om ato Sauce
;
' **Z *' 'x.
ê- 'k *

Ingredien'
ts: 10 oz (280 g)tom atoes
3 cups boiling w ater
3 m ackerel steaks about 3 oz 1 slice ginger
(84 g)each lgarlic clove
1 onion,about2 oz (56 g) 3 tbsp oil
2 chillies (optional)

.*:t7*+
,vh . . -:
+è .+. t
'z*k
,
q:
.

.
''
.
-

ir.%
- '-
.
a
ke
ée
wf- .
.

'
ï
. 4 '' ' 4
d py
t .. y
>,. ## z v,
à' ' . , .
h ï :.
x œ
' L .
isj t

.. . I
'
.. $ . r
;. t .: ..z j ,

42 jpepito.
El l
Seasoning- t.
##.1.:
1 tsp w ine
3 tbsp stock :C114( 110'
/)t ( 280 4:)
1 tbsp blackbean paste ià 4 X'l)-t q
2 tsp light soy X 2 7$
l tsp sugar ljli .rjl #1(
a lzltyftl f. .
t
1 pi
t nch of pepper ë ll!y.
,

sp sesam e oi1 x.yj)jy

% 1/t1l 11. t.1 .

M ethod :
* j>.?tp-
* w ash and slice the fish fillets /k'-'
l-l i@A
into Iarge pieces of about ! .4 '' + $q.r?rri%-2%
(0.6cm )thick.lm m ersethefish -V I
JIX 1X Ql
in them txed m arinade and leave /1:1: 1X A$
to stand forlom inutes.Rem ove 17: ' l-' XQ
and drain .
'lE .t:ik l 911
* H eatthew ok to bring halfofthe iil!
$?
l;
'''
i
lC
il
i;
il
.
i
t
E''''''
oi1 to boil and sauté the ginger irp l )$Q '

unt
Slidil pungent, then discard. l:i$ 3 ft;
, ù2t
e in the fish slices to brow n -i
pèjjk. '
4; 1gi ggtp .

over m edium heat. A llow the :'k.)j!2 )yg.

. I(
fish to sear w ell on both sides. t7# l 11ï)4$ .

Rem ove on to a platter. -rt-. f1K ' A'LI

* Peel and slice the shallot and X iltll 1'7lit
garlic. Shred the spring onion.
W ash and trim the parsley .
X :Z :
* C lean and heatthe pan w ith the - - .- - ,. x . -

rem aining oil over m oderate * itl7trl'A i

. d:
P3i'f
i, -4 t
k 1 k1 . 0.6 Jk $t
.)
h X. %''A C YCC' J,l
1:I'ijS#Yt10ku)#.
eat. Sauté the shallot and o Jt.
tI u
'S x y jlj o .

garlic.Sizzle the w ine, add the + ;((..

y.ëj,t!j &. .. tptjt4.g),p x
.. ..)j. o
stock and seasoning to bring to j)fl ksk y jljqjijt..
s gjo ?'.
g.A.j.
g.fj:i; .t
the boil.Sim m eruntilthe sauce rz ytjfl'
.ttT
jl
éf m jrlft;t(y!f!to .y.rk jt';;lft.

thickens. Season to taste and M j%f4r-. I

r.o
scoop over the fish slices. * 9.72 'I/ ItJ?AVJJ1'o XJLVJJbé' )o ))iFf
G arnish w ith the shredded ito'o
gingerand parsley.Servehot. * ë
1'
t
l-xi
IJif
-'
-'
? è
#<ak2*1
.& yss-
1y.
Xjjt.sêstoi
A
o'
s,
ttjoj.fté
o
. ...

tti; fjlA lci$JIkJ -1lJQt

'?1
../..5:/.à 'i
fyl:
W l# f$2)!IJiAc'
?'
EJIRf'I:I c o.L2.7.X $.t/.t
%: 1) (à
..:
V1o-L'.. 2.l' .
!lft o

jpepitoœ l l
 Sh ow F n'ed F t
'sh F I
'lIets

j,
t- )-j- :$.
t > ;f#y

Ingredients: Fish M arinade-

1 tbsp gingerjuice
10 oz (280 g)fish fillets a pinch of pepper
4 tbsp oil 1 tsp blackbean paste
2 slices ginger 1 tsp light soy
l shallot lz'i tsp sugar
1 garlic clove 1 tsp cornflour
l spring onion
1 parsley sprig
1 tsp shredded ginger

'
'
.
y

. /7

'
.
k)

>

.1. . .

44 jpepitoE l x
I
Fish M arinade- 1:
.1'#ë *
.

1tbsp gingerjuice
1 tbsp light soy ftl
tri
A f/l3 %''$' Jï#O- 3 tC'(84V )
1!/i tsp sugar f-
'
V'*' .1ziri' ? 2L
R (56A )
!,4 tsp black pepper '.EK 2 tv (I QC'
Y)
1 tsp cornflour *; #li10 'î ( 280 4:) .

% :!/1'
seasoning -
);t.q.fI11:
l't
1 tsp w ine x a (0 g.t -

1!,$tbcup w ater m p t:g- .

sp lightsoy Jt'i-f-ligy .
t.t
I,,
I tsp chicken pow der '# J% l isll
2 tbsp tomato ketchup t7;
i1 i $Vï%
11
/i tbsp sugar ,
'YlX IiX'Z 1-X X
zI'
.K i 4624
M ethod:
a- q ji-
* C lean and dry the m ackerel i; lTX. gki .

steaks 7yk-1 t,
-fk
* Prepar .e the m arinade i tt:jjj1 tg.g.t .

sauce n a kj.j.j)4ktt .

r then coat each steak 7:14.2 ?#?;

tt
evenly and leave aside for 30 t;
s 1 l i#?
.t).!; ,
m inutes.
* Peeland dice the orzion finely . X i: *
.
D eseed and tinely chop the
Chillies. Soak thc tom atoes in * X #tZ do6 iY ''V C'1:W Q 711fl) o .

boiling w ater for 1 m inute .

* K ffll?btf kfEkLf'
.
ltfx'* vvx f i: '#9 .

Rem ove to rinse underrunning At/ lk-'uk27ir4it7k o )&t -f-!l!è-'j-

- .

tap w ater tm til cool P eel and

.
1q'.o
slice into thin pieces Shred the
.
* i)':kqbu
hs ilkb
ycj kb
g o p-ttè -litflt7J!4 o .

ginger atld slic T jyykrjk jjjm tjt ,

, .
.

* Heata frying e
patn
hemrarlit
che
;. oil .
122ht/
.

th .
. .4 )).oyjt.
, )jy-
j'
kogyplgjltq)t.o -

sautétheginger onion, garlic

,
.

:,
y -jx
k'At
y'
j.j$,jfjgjjA .
.
-
2j;,
t
4.jg?x
)z)pàtl)(4: o yfii
-oxy$.
t i'yh % %
and chillies tillpungent SEde in #?l2 (rl-A o N / W !)'
.
?I2 IJ
VA < :,
k-

tbet'ish steaksto shallow fry for '

IN fJl oIJIIX :Yi
2minutes.A llow the fish to sear oZ I'ulE:/.
5li'*
'
Xt'jlfgïtstF ,

1x z l'-
J5 iJ'X OJ111F3
.
.
V
tiil nicely browned, Turn and V'V X X V 4iL-A ? .

searthe other side for another 2

m inutes.A dd the tom ato slices,
sizzle the w ine and pour in the
w ater.C overand sim m ergently
for 5 m inutes. Season to taste
and dish.

jpepitol
- * $.
7.
 S o ed '- o fre
-

1.
%-. .
,
fe
Yx ' Y%
.
.,.,. ,*..x

. < N. c > ' 'L

.
k A
% '' ' 41
. ..
'.
w
.
.. .
. N. .' pp J. '
..
.
.
- u . x,
'

-.
sx ! .
v.>.. . p,.tb ' ,',.
'
y:Fhi'% + J..e1
.
..
' ' x:
'+( '.
'' .' . ..'
.'* .
.. z .a <. ' '
. f
> . k. ' . .- '
. r s' .
' . %% . . . '

x
.
t.q
.
f?ka -
.. ..
<
.à ..
%x..). w .<lw.xor.
.
v . .
.:y.j v,v zoxt;
. c.)p...'
%
. .
. . .
.. .

f<
'
' *'

' 44 f
/ '.R

> ,. . . 2 y.-.
%>

gLa' h6<yo'=p'.Ns '-

. ./t5 z.
x/
njs.
.
qïqp.' .q ,. v
xur

qc.-. '
, '
. , .. :,zv.s..
r,;p$..
.. . .
'
c
. .. y .yL%u..a.
. œ ;%. ': .
.. ys.$/ . . <' X '
. y y .< ..çc
'..
.
.
. X '
, .p
vr . .A, y
'
*J. è 4-
.+ d-

46 jpepito.
:
.
E# 8
'7.
Ingredients: jz
.
j.:.4.:
4 sm allpom frets, ,1:1 3.4 (110.201 ( 560 .
Q )
about20 oz (560 g) $/lrilt l#.
$
a few cups oi1for deep frying I-LX X-2 ill?ui
l
2 tbsp red tea leaves X fllf3 i
KJA
2 tbsp brow n sugar X t'lt
''
X'+ #F
$4 cup salad dressing * jê:p-

M it.1i71 i.%.:
f).)P
arinade- x x yy )jz.
g g.j
1 tbsp m inced ginger .
y..
'jjIa f$)yt ..

1 tbsp m inced shallots ftq 2 fJ)gk ..

2 tbsp dark soy 2f#Jtll.4>r#

2 tbsp sugar fl'illlm : I).I
a pinch of pepper
ltbsp sesam e oil X i; :

M ethod: * (
?.,
ft;
t%'lr
Af tl6!:': 'lrptlksx
âi:f.
f
f
;jof-fijtix4'..
ic.
+ 77jtjrr
'
?i+ 7'
4(l.25
* Gutwash and dry thepom frets.
,
:
f.ktS
j zk )9/1-Q.
J1
2oL.
fjp '
.
b7;)./ j:
4
C - rjjgtlyux ,()
j.p lljyyx x y.
jl
rim p both sides at every !4 '' - i.): o.

(1,25cm )interval.Im m erseinto zy 444E;.

4./4 A tjljotlm o jjjp,
.. . llvyjfjjq
the m arinade and leave to stand bk A $/r l '
;l-#itE fk.X IL ,1.çvtkrI %.

for30 m inutes.Turn overevel'y A / i11o

10 m inutes. * '
trèit l ttè.LQSSJIAM T R'o l$ 17. *.
* H alf filla wok w ith the oi1and X Y PIY-EX -L'IIJSJoh2$t .. 'flllfc
bring itto boil.D eep fry thefish ifllfê 'X'4EY -L' 'q6îK ;Y.1'hlt?' E
for about half a m inute until hEiiO X V X V!360 Q (W ' Vt4
golden brow n. Rem ove and C )Z ' Y' t2?'' X V X Q 'X O 5
drain .
(/J-9: ,:11HJ'tt!X ojfjil(I
.11é).
t1y14E
* Li :#if.Z''9%z'jztlt
.W I
RI-Jc o
ne a baking tray w ith tin foil
to put in the tea leaves and
sugar. A rrange the fish on a
greased rack and place in the
tray. Put in a preheated 350017
(GasM ark 4)oven to sm okefor
5 m inutes.R em ove and arrange .
the fish on an ovalplatter.Serve
w ith the salad dressing of your
choice.

jpepitoE' /
 1

. ..
p y I

j j

s
. XK a .

#z
y'. '
#

. x. gr-- -- -x
v. v >.S
2 . .v
. )

.
M
.
7 ., #.
K .
:
. . . ,. .
.
k.
.
. . I

;
'
(
/'
. ,. ..
.%
.
. . . :s . . tz
.
w; ' . .
A.
. . $1 .. . :
.

. -
J, ... '.
..>;
. o.
1
,% ' ;

. r .. .;.î.M
. . Ik.
k. .. .. L '
a-
.
t .' Q .
t
' 'k ''
-.. . . . # . .
.
..
.
. :c.$ $.
kJ ,$.v .'.qr'ttk w't'p.'.f ' ''
a. <.
,. . '' ' '

- . . @

.
.7 #g
'eJK. ' '. .'.

. = , X .wk A..
.
.
. .
.
.
. j..
.
.
1:
) ' !: '
'

. *& m .. .

ç 'k
.
' b. (x .
(.o L, - w .
'
. .

48 jpepitol l z
fR
r .. & .
''
.'.... .
.

rlAça..'.
.
j

2 t.
ï. .
N'

r % ç .
. aa
;
(
t
2
;h
,
.

.
-..'
,
.
'...
.
'1.
.
ç
i
..

,. x.

% <. ' .

. .
u.
: N . ...-'...(*
p'

?.
. 1k k
ju '$. . â ' .%

.
=
.
a J.
. A *
.
.
1...
-zrrr.,
.
y...-. .
-
.= '-
M

x
. x. - . .. .g .
=- z. I.
z .
'
y..
1.a . z'. js
v a
. .
,... ..'Q
c. =; ..
uo.- == .. =..
$ c l y ' .z ..v> .. L''''-
. x
v jZ .'.. y x,
.. . M...r=
mx ''.....
r . *.
7. . w'..c .I,
yy ,k k > re J7 .y// zrz x ..->
ae ygeè
.-' -*
-
I JJe5 .c;k
. .
I, q, r . . . .. g . Ix
zj .
%a .
. .
p
yf y'
/y
'ïz
zy
.z. .
y
..z
z'
' '
.
.z.
'.
..- a .
. .
.
.
.
.
.. . ... /(
/
yJ..
)/...,r/
, .
z,
.zez.
zAry. v .. 'qo*.
'.,
y
( w. . ) .
g'
y
g /
, '' s .
z
az ,> .. .
. .
.
y gz
y . 1
.
, , / ,
. . .
.
it
,. ,
. / ..

'
..'
'i
.''
'
.
.. L
1 . sit,
'
',
-
. .. - .. ..
e kC.
.
..
..z= y
A- . ....
>., n, ;.

f
. 'z :.4)
'x. , ..
'
J .
. . .. .
, ..f'
..u.
w . '..'
t .
.y 'j.
. . .
IQ
I(vkF-' .
r);
b
. .c:
(z
r. ... .,'.. v x . .
..JR1
= -' '*= )l . t . x'
z.f s> pu-.'. ' . '
1.-.' -' ' '.
- Z
.. '
.
. .eJ& . >. N

i jpepitol l l
'
p 49
 yW .CY G 11 C g l
.Sjj
y... y .
X y

Ingredients: untilthe fragrance com es out.

* Strain the spicy sauce into
2 lb (1 kg)sm allcuttle fish another saucepan and add the
ki w ok boiling w ater seasoning to boil for 1 m inute.
Season to taste and stirin the red
Spicy Sauce- co louring to m ix w ell .

1 slice ginger &: ju t the cuttle fish into the spicy

8 star anises sauce to bring to boil Turn off
.

Ui tsp cloves the jw at and leave to stand for

1
1 sq.in.(2.5 cm z)tangerine peel an hour R em ove, drain and
.

sq.in.(2.5 cm z)cinnam on peel brush thecuttlefish with sesam e '

!,/2 tsp cum in ojl jx sla
6 cups w ater . .

Seasoning- 11'Y1 :
2 tsp salt
4 tbsp sugar 'tf:
'
ffftfJ-'2f/J ( l z
'ilj' )
2 tbsp w ine
4 tbsp light so ItSlJj%14--
2 tb y 4t2 p:.
.

sp dark soy zaufrJ8 j:)

1t(bsp red foodcolouring j.o jyg
yj-;t .

optional) l
ù
zt?,t:) !..
,

(I.1.
7:l )('p.!'
Coating- zj.54 l 914)&
1 tsp sesam e oiI 7J16 #f'

M ethod : 'pl!Qif''6-
Ff?t2 X ltt;
* G ut clean,skin and rem ove the X 4V X '
bones
, from the cuttle fi jryz jyj.a.
sh. ,l:
'e la . 1: 4 iô)&
utthe cuttle fish in the boiling té-jj!z yjj a
water to blanch briskly.Rinse u yypuj; 1tg.jg.j;(o u
.,.) .

and drain for later use. '

* W ash the dry spices and place z.p gflf--
into the saucepan with the ;,
'(
èk?E1I1 lt,1
!l
w ater. Bring to boil over
m oderate heat then Iow er the
heatto sim m er for half an hour
s0

I
- . - - -
.
jpepitoElR
 '
.
# xv
t
.
. .. s .. :r.. .,pjq'
- - - - - ..- ..- - .
u
.
.

x éx j
jy
,
,
Baked Oual
'ts'E% sm'th Q
,. .

>
..
S ps and V egetablo .
$ x .'
Ii X.

w.
'
$. >: t.
.
.

%. '-
T-
' .hJt
-.
. ' , .:
. '

.. . 5 .

' '
/ '4
'
-.
à ''

7... YV'
. . . n
..
j;R3

+
. w
, . .
w

. . k

. z #'

R
' '' ' '
. ..v ilLv .
' y.
xt

..y . . ....hj
.
.
. <
.
.
>... .1
.
. h. r

'%
w w '.

N.. h ' .
x .

Y % '
'M '-

52 . .
JPOPItO.
E 5l/
X
l
 .
4' ik q,.-.z->. g.
'
/ '
,

..
4. . -7.: .- v
'
,*
1'11 ..kI ' i
II
k
;
.;.
,
J.. . ... ,
. '
.
BakeilQual
'ts' with ..
..
S ' IB and V egetabla 'N . '
x
1(-..-.-...- ----.....- ....
''
.n' ...*
.......-
.........--....-.--.
2.
'-
r-..-.-.. .k
.
l
..a '...

'
6 ' ' ' 4
%!

. t. '6

x
& 'w ,
>.
. .,.
q &! .

$ * '
.
. /..
.. ' <'k''
..
. '
'

.
'
.k;.;.!
#
. z. .
.
I'
''
.

.
.e.. N . #
'
.
f
'
.
ö- .. . jt/.

.
.
.
.
....
/ .. t jj
v +!
. 't..ù

. . zq ;

. . .
<' w

N .
, 1

N . . .-. . à
 (
B rtj u * , jg s m *th
Shn'm ps and V etables
.

y
.
.j ,.
i;
,jjt;.s ,j,jj(;, i
,
y
g
r
js
.j
.
;
,
gy .jjjj(j..

Ingredients: * T rim string and dice the celery.

D r .

eveln, w ash and dice the

6 oz (168 g)tom atoes shrim ps.Slice the garlic.
3 cups boiling w ater * H eatthe pan orw ok w ith oiland
3 oz (84 g) sweetcorn sauté the garlic and celery.Put
3 oz (84 g) sweetpeas in the tom atoes with the saltto
2 oz (56 g)celery . stirfry for 1m inute.A dd a1lthe
6 oz (168 g)shelled shrim ps m ixed vegetables,shrim ps and
2 garlic cloves stock to bring to the boil.Season
2 tbsp oil to taste and trickle in the gravy
12 quails' eggs m ix,stirring constantly untilthe '
1 tbsp diced spring onions sauce thickens.P our into a fire
1 tsp sesam e oi1 proofcontainer and use a spoon
to scoop out 12 holes.Break the
Seasoning- quajls'eggsand fillin each hole.
'/stsp salt Place in a 350017(Gas M ark 4)
!,4 cup stock preheated oven to bake for 16
1 tbsp light soy m inutes.R em ove,garnish w ith
2 tsp sugar the spring onions and season
% tbsp hot broadbean paste w ith the sesam e oil. Serve hot.
1 tbsp tom ato ketchup
11'171 :
G ravy M ix-
1tbsp cornflour '
%
Y 'ili6'V ( 168 ?dl)
2 tbsp w ater ,.

.
. X 3 '4 (84Q )
l
zitspdarksoy j;'I
! ,
'
I3.
.
tié(84Q )
X 2 Izi (56J2 )
M ç.
zI#c
J6 'tlL'( l68 X )
ethod: u jgt2 tj. .
.

ijll2 @$.
$)/#
* lm m ersethe tom atoesin 2 cups (4,
441 12( :).
boiling w ater for 20 m inutes. X jk 1k.
t).jàt
Rem ove,rinse and peeltheskin, X il
t l X li!.
k
then dice.
* Soak the sw eet corn and peas 1
'716:-
in the rem aining cup of boiling 881)-1$2t
water for 10 m inutes W ash and
.
l:1.
/1E
4 i'MC
drain .
. lj1l i#,
.A

s4 jpepitoE l R
 Scram bled E s w ith
sll ' P s
I - . - -
gtX V J
C$% V

-
n...k.

Y.
k '. .,
.
xo.au:o
x x.t .
.
x-. . ''
h''
. .. .
.- . -z -r . .
- .

j.. x'
se. awRx w yxw '
.
o .. . w

. .zv
-. .% .w .
,'* %
' + :5 . V%

'
. ' '
.
. *j . a
.. .. j. h. e x .''.'' .. .
.
,
'' x.* '.
>w .1 .

; p .. j. ,
.

. : . f - i . ' .
'. .
' % v
::z, 'q
# .1 k(
k . ..
'
.. t':
c .. .
'
t''
. A ($
.
,
? Q
'. .
r 'e.
. . '
..
' ..
. . , :Ik .''
l' ::4
7,
-14. . '

:
..- .
....111k
h- l
. t t
- .
.. .
'

4.
. iy t
.
.
.. . y v x ,
'
' # 'x Y e ** :
. e. , 1 w % >' . .
u
.

..
X .@ .
y a. '

k .

56 . 'jo
JPOPI E gjg
% .

I
 Ingredienls: td.jr:
?
t:
5 eggs j4:$i5 tt'
.
4oz(112g)shelled cooked shrim ps #1l9.
l
-
lf'
.4 %'rë( 1l2 L
X)
2 spring onions J
Y 2X
1parsley sprig ;'
?(
.1'
.
: l1Y.
2 tbsp o11 ifh 2 L;
RI

S m+ -
.
easoning- j: j jygy
ki tsp salt jàjj ijyzt
!z$ tsp sugar -rtf,Fjyjjz-jy
a pinch of pepper 811: i#.l
3 tbsp oil ljlijt 1 1$21
1 tsp sesam e oil
ltf$1-1S1-
Shrim p M arinade- -
C-/E 1$V '# lY
a pinch of pepper z1è$J) 1 ?t7l
lzi tsp cornflour
$tffj-
.

G X:,
.
% 3 fN '
arnishing-
3 tom atoes xz :
M elhod: + kt!ti.
!i.
x lk. &..
k f4 m j:'l.a ,jnA.
M q.kt'
#1'#Q- o
* Beat the eggs in a m ixing bow l * 9YC A X'i1iK I4V-' .
'
7'JfR A o
and gently blend in the sea- * X VJf/ 'M X X V? ' I'IQ o jfjrlt'lr
soning. .
I'
l#f(1 !i)% YI11 )cik7urêx'' ?A'#'4
* D redge the shrim ps in the above 'Ll*
. ,.

m arinad 'i' i
pl
zti
lsll
tq,r?.
slkijt 2 ig.rst.
.s'
xi: lAo .
i
.>.'
.
e to coat evenly.
* D ice the spring onions. W ash X OFZ XFX A X X V Q PJ 'L2%
and trim theparsley.Puta11the $/1A '
.
tr,
l
zjë'>f.h'
,
kIW:I(
1W -i-j.
t
f
l.o it
xib'
i u7i1 ,411 o #)79M1./- /iTJ)!1 :4 o
ngredients (except the parsley)
into the egg batter to m tx
thoroughly.
* H eat the pan w ith the oil and
. sw irl it so that the base is
com pletely covered w ith oil. '
Pour in the beaten eggs and
scram ble quickly over Iow heat.
D ish alld sprinkle w ith the
parsley.
* C lean and slice the tom atoes to
border the platter.Serve hot.

jpepitoE l 'R
 Smaoked uad
-s' ggs
j8
p-
èllir
.... dtrtt.
? -
.
y
-p
:.
l.,
(, y--
(1; .

Ingredients'
. Ingredients for Sm oking-
1 tbsp red tea leaves
30 quails' cggs 2 tbsp brow n sugar
6 cups w ater
4 star anises Special Equipm ent-
1k1.tsp salt 1 sheet tin foil
2 tbsp dark soy 1 greased iron rack
lzi chicken cube
l tbsp sugar G arnishing-
sesam e oil for coating 1 cup shredded lettuce
!.4 cup shredded carrots

'
' '
. .y
.*

! hn ..
.y -
.
.

. jêI.s...x. ...
'.;.. .
)
.b . . ,j..T> i.
y.: .,.&. $
. . . .
. : ;
- . $7
3 x - . g

g ,
#
'
(4 r . r' .
;Lc.' . .'f '. ' ,
q*
.
7+. ' 1: ' '% 1
.

'*. 4'
. k .- . . ... . . ' x
.+ A'
.
:jxw,
7.
u

.
'
... ' ..'.'.ç .''ra
. .
.
A
j. 't
,
; 4f.
. r
.'@e
. ' .
;. ,
'1'
.'.:
'
. '
t .. .
. .. .
'
j.
y'.
sy ,
, v''
p''' .
. eSk
, , ; ;
$ï j .
.
4 /çu<.r ,
> . *.'
' Y'.
*
.

I -
..
.
.
.
f? '.
, . ' .
':.s
F. '
l ' '
,.,,wr.
'
-
'
...g <-. 'e -
. . o.4 ' -
. -. ,/.
41 , .
.
.y .
y . ., ,m .
.
,

. %..* s
?a.'N.
xQ . u.-.-
' '
g +...;.;
., ' x.
,'

Y'/ 7r''
M ''! P .
'.

.,
y, ï.
'' .
..
'
')
1.v t9.' '

sa jpepitoE l /
 M ethod: t.
t:4 *
.
;
I
i .'Inace the quails'eggs into a 2 '4fzlc6 i
t
'
;fC
I quartsaucepan with 3 cups of #t'.
1 J1i301li
! thewaterand slowly bring itto z-ufr:1litt
I
: boil covered Rem ove the lid
.
t' 1 i ;
h'
$'%
; and , continue to boil for 2 g.
.j.
jt 2 o a. .

! 44y$'
1 l 1ê).
m inutes. Take out and place tlb 1 i#,'
! underthecold runningtap water Jé1
f x a fa.rfj
or lom inutes and shellfor later
. use. .x tt(.-
* D iscard the boiling w ater and ?'r)t:)t lfléy-
. t
put the rem aining 3 cups of AV-M 2 illEt
w aterinto the saucepan.A dd the
staranisesand saltto sim m erfor I'
A SEI/1!P--
20 m inutes then rnix in the dark X rllt 1fl
14
'
soy, chicken essence and sugar ?2X X 1 fA
to cook till dissolved.Turn off s'tfifk
.-

the heatand leave aside to cool ,lsi%lt l #F

for20 m inutes.Soak the eggsin jjEyfjt j t,,
r
the sauce for an hour. R em ove
with a slotted spoon,drain and x ;â :
coat w ith the sesam e oil.
* Line the w ok w ith tin foil and * /11 3 l'fifjilA J%iAj,y' l
1.tqil(J1t1bk X
sprinkle the tea leaves and .
02 C)tX ; i)5:i1Jo X IJIIZIX Q ;' X 2 17'
%
brow n sugar on top. Put in a >'t.o l'lltkl fxllqff'l-'i1I1?A o f'J
..
'109r'
raCk and w arm the w ok w ith X X X X O ttfii '' X'f1L
.
'IR o
m oderate heatuntilsm oke rises.
* ï'JrtftJ% 71lf
.
j1EX o IJjtA ltY/.7J13
A rrange the eggs on the rack t4.o tkIA ykffj'
.
.
fs
t411 , r.trk . C;.20(,.
.
/
and cover to smoke for 15 11$.yoflft?.Ll.
'ht,1. (ô?)lk
'l?2i.i
J
'jff$.
'
', ;)
.cjjjz();(
z ux .jjj.yl
,
.o.g!I
J/41 v
(tj
m inutes. R em ove. P lace the )j(yulr
t;! 1 jxju o k4itrfckyr
. lll
.t-lrg
t(S'
.
!
j
.

quails'eggson a plate lined w ith jcfjj

n o gjJfilàfjllqffqljl
r
s
tjtjyljtt.
vyo
.

theshredded lettuceand carrots. * ;4f(rtcs'tj'

#l.é -tlk-,&àli .
-E:
/) qtTt)' I
'
Serve. %1tiA ig o A:..L:i 7.ifllJJ.K TJ ',1: 4;#'
?k' $'é-'
/i'
tllflhl.
i
j'')1qq' i
l.%. 4i1Jr
'zrii4?1
! .:o :).1:$f(.l''t;k.tl
'?15'IJ-;
?,
A o J1k(1ô
1,py-jj,jr
.r
jtu jy.s.
,;
zs:jy jyo
-

jpepitom l l
 A ssorted ushroom s
m 'th G reen Y egetables
yk
. X, . fu -- yœz
>

Ingredients'
, 10 slices carrot
1 slice ginger
1l
.
4 oz (42 g)Chinese dried 2 tbsp oil
m ushroom s
1 cup w arm w ater M ushroom M arinade-
5 oz (140 g)button m ushroom s kk tsp salt
5 oz (140 g)straw m ushroom s 2/3 tsp sugar
6 oz (168 g)cabbage or lettuce 1 tbsp oil
1 cup boiling w ater
+ 1 tsp salt and 1 tbsp oil

1%*
e
.

> :x.&
œ
* .4'j .
*
5 t z. > .
.
' ;$.'. ..L
.,

,
?'
.k'?
' . ',.

' .
ue

.
.
,

-
z --
. yzX
, 'j
% )i; xN.s
-
. .
.
.. .
.
.
.
.
'
..
.
,g >. ,,,. .

.-- ( . . r-tr :
v
Y ... . ; , z. .
M ' .
% 'O '
-
.. .
... v.
<
I
x
. .

'
k. ,.. 3.
.

.
x .
e
'j.
z
'
. . ., tI7
.
7 .'' .
, * ' g '
- .
q s 74.
. .ss. . s -:rN<<:-- . .
1.
.
k#. s;*.- -
.
zr
.
1.:
p hhhtutj!r-!;jr
4, .
--'-. .. .
'
:k>i 4# . ).-. .
xox
%(
'
2*.
1% . '';'
1'Q2/Z ' '
,
.
,.
. s
. + = :ags
. .<g.
=w I
.
= s L . --.
. . .
<

b'
'. 1 'ï

60 jpepitoE l /
 seasoning- t'f:.i :
!4 tsp salt
!zi tsp w ine 'Q-F'S 1 l îk t42Q )
94.cup m ushroom stock GitX 5 * ( 140 Q )
1 tsp oyster sauce &':T<(5 'E
4 ( l40 4:)
1t riX V X IL.4t6 t4 ( 168 Q )
154sp light soy s yv ) jjk-yjj ) ljygy.y 2: 1jg.kj
,

tsp sugar .jrrp y-jltljj-

a pinch of pepper % l g.
i: 2 à,7't
G ravy M Lx-
1 tsp cornflour 1-1'
l;K t? #-
1 tbsp water * + 11*
k'
i tsp dark soy t: l X X
k'
i tsp sesam e oil ill1iv'
'?r.l
M ethod: X
' V'-
* + M A4
*W iA-è-4%
ash and soak the Chinese ry-lj7y4-t;fk
m ushroom s in the w arm w ater jktjl1 ilïl
untilsoft.Squeezeouttheexcess IL!I;I1 I A4
water and retain as stock. t: l+ 464.
4
R em ove the stem s. M LX in the 'A'A lflirlpW
above m ushroom m arinade and
leave for 20 m inutes then steam M v'-
for 10 m inutes R em ove and
.
r'
kf.
'
à 1 4$#:4
leaveasideforlateruse . zr
clJ;
T:q
*W
b ash and trim the stem softhe $1i'
A #'9'
-
l
V
utton m ushroom s. T rim
blanch, refresh and drain the x s: .
straw m ushroom s.
* W ash and blanch the cabbagein + :.1:1 #
' 8.
ï:)1 llitct>ltlK ft?!'
420
theboiling salted water.Drain :
bk12
k1
3../,
tl,(01OV/è)o
and arrange on to an oval + éIm ?
'4 IJJA IJ-P S:A - ll'
.?.
cl'fl
j
platter,retainingthewater. iffltxtt/.
llpvïiblixt zkfi?c
* Blanch the carrots again in the * Z X ff'x iYtô/tfâiillihhqli tiqf43' tJ; @A
' salted w ater. Rem ove, refresh 'li%A 7llfiiplttffiR i!lt1 - o*1F
and patdry Shred the ginger.
.
A i:ljvtc.
'
fELXI/J '11-7 f!i 'I' IJI.!Iis
,y H
iê 7
. X 111XZ o % I/JJrého
eat the w ok w ith the oil to * .
X IX :JIfCJJ.iltlA ipp'L: j'Ff.k fij.
ie (L.ûtA
sauté the ginger.Pourin allthe slu jkj. jjjlyjzyfrygtljy'y, jo t ylijjfl jj
m ushroom s and add the saltto z'
krf-u tkjtqig ,:IJ--I Cj'tfttj.
: r;
,#.ly.'f
stirfry for30 seconds.Sizzlethe o L4ltàtll.tc. )-J$l(,(gjjâilijlr ili/.l1m
w ine,add the m ushroom stock E
X ICPCTQ o
-

and seasoning to bring to boil.

Thicken thesaucew ith thegravy
m ixture. Scoop over the
cabbage and servc.

jpepitoE l tR
 B ral
'sed ushroom s m 'th
D n'ed Scallops
I - .. .
1.
% IA - .-
%h. X . V#
. - .. - - - -

Ingredients: 1 garlic clove

2 tbsp oil
1 oz (28 r?)dried scallops
l.4 tsp cooked oil M ushroom M arinade-
3 cups boiling w ater !.4 tsp salt
1 oz (28 g)dried m ushroom s $4 tsp sugar
4 oz (112 g)button m ushroom s 1 tsp oi1
l slice ginger
1 shallot

g' , .
;?
jj'

zx . ' %'
.5
'
.
4j

'
. . . #'
! ' k

. *r.
.
4.
.
ry '..

i2:
. .

k';'.
#z'kl'
.i . ..

)!t.
'- .
-
.
A s.
.o . !
;%j(j
j
.
..

.
. ;. .. z
htrj?
,
.
,s
'E.

I 62
k jaytozgu -. .
seasoning- ldl'
4:
1 tsp w ine
l/i cup scallop and m ushroom Yt1'1:1'4 (28V )
'
stock '
i
.
(-lr
l(l'R (28Qrl )
l tsp lightso k,,Ivf.1't
k'
.( l12 .
t )
y x.) Jj
1
l tsp oyster sauce s xf2 1:;, .

tsp sugar )
'zJ.
7
'0'r
.
ëjs'
,
( ,

a pinch of pepper a z'ftll,jj

G ravy M ix- jk?:(.4'1,

'?'t.-
1 tsp cornflour I
Jli
t.l X 24
l tbsp w ater Pf1 Y QG
!
,4 tsp dark soy X 1 X lt l.
l
1 tsp sesam e oi1
r /Ijqk-
.
M ethod: irl 1 X 1t
.
%
1.111.rt-1,I;/Jc) #f,
.
*w /1'1/1l l$t4
ash and soak the dried jk' fkfh 1 ltzg.t .

scallops in l,
4 cup of boiling tàk l r l
'
sl
w ater for an hour. D rain and '111.p.Jtizyz-j'r
reserve the w ater asstock.Shred
the scallops and rnix w ith the ?pt1
'f'h-
cooked oil. 'I'.?li 1 h'fl,
!
t .

* Clean and cutthe stem sfrom the X 1 fJ2I'X

muS hrooms.Soakinthesecond
cup ofboiling w aterforan hour
f'll
l
tlXQ
$'i)illl'
1.7i
ï.
1)-
q
.

Squeeze out the excess water X i:

â . .
and retain as stock. M X the
m ushroom sw ith the m arinade. :,
y jjg4.1.2,t.trj'jit2j!jk ) ,
j(;j.
,,
j 1,Jqjry ,
,,

Steam for 12 m inutes then j,

))a I r'
g t; -ïcg).ttffq.ki)J ,)1t..
. $5.4;1'
* Blanch thebutton m ushroom sin * Y llllflt '
ztd/jf)X'lili.Fr , àk?1:1 t. ;f#li
the rem aining boiling w ater. 7.:rt'4'..
1 l ZJ:11.h'o l. âA.tcflôujf 4lfl îlit
R efresh and drain. Y ikli fbttf('IEI:i; 7'.ç1z trf-?
11;' 57.Q'l.: -

* Shred theginger.Slicetheshallot l1fJlitfctrl'

llA 1'lt/.-:J '#$ 1
;rt.
7,
'7
.,V!.(.
'xj.I'
and garlic. X, 72j18fri'i?-
i@o ililllflfii.'
.
lto
* H eat a pan to bring the oil to * i!1 j
klb. ,
l 2 f' .if
lk lll7lk4'7iëFJQJ/.
1& i;( '
b ripak)j%fb' -o .
oii. sauté the ginger, shallot pp x o j: .t),y,. utstEfj ;! o .
-

and garlic till fragrant. Stir in zy gfzljygxt,jjljysstjiyjyjyfx.- ? .

,.jj
the mushrooms to fry for 1 .)Jtofzt
'kut
lt.l'
ilij'
g;y.jj ,r))jyjjl
minute.Add the scallops and jclt.tlipjfjljpxk*(ntji'
'
.
:
t-égljcp
-l
,
j'
tr
zge
sizzlethewine.Pourin thestock ?t:.1:2$!(L4!;
- :-ili7JCLfil
'
uJ1.(isu
xj8
'/ .Nt'
:xqff
and the m ixed seasoning.C on- /1.ï6
J/72 lk , F;lfh#I'Q 11:A Plifkt'o 4. 1:
tinue to sim m er till half the l:
l7i/i 1-ïf ôiliihpllpJt o
stock is left.T hicken the sauce
w ith the gravy m ix. Sprinkle
with the sesam eoi1and dish. jpepjtom l x
63
 '

p n ed plant
Sand 'ches
)
k:
Y - paN A

Ingredients'
. 1 spring onion
1 egg
10 oz (280 g) eggplants W tsp salt
2 cups salted w ater lzi cup cornflour
6 oz (168 g)shelled shrim ps 6 cupsoilfordeep frying
. .
...
'r .N. R.
> . .
.
'
.
, u . .x '>
- '
. J

. .. t s .. '
' L4'
#' '
-....
J4
*
s ' .' -
. .
: ..

jg v'
7'jS'sX
- 1h.
m7,u
it
mx
' .
' ' ' ''
m; '.T.
. . . :
..
C . . w' '
' ' ''.
..
.
9
'
.
,.x % /, ....è .
'. ..
> #4
V. .
.. . .
.

l . . . . .
. c u.
.
l.
'
u. .. .
* ' ..
Q . yyZ ..
.. . wz. '
,
s.
e.ik .
.

N. . ..
.. .
: G .. ..) $.
'
y A . '.w w
t. .
..# , '
'''xxn>
'
'
.. .
. .
. .. wxx( > .. ' , ' -r.
#*zG#. .
.,
y(m''
h
.xxxp :. . !' . . r . . Ah.I
*7h? ' . ' ' K. 'i. ' '
h.
) . , z+.. .
-
. s;y
'2 yCx v .. ( o ' ''
''.zJ...kI
*
.) ZrJ Kj1u
. !.I
.
. . .$
' ''

.qptjjè- * t w
' '' .
. 7$: ... .
&z k . '.
,. . , .
q !Q'
4 w ''1 vz- . 'f> .' . % @. .. ?
y -'y ..'
, p.ç . '
. ' . ;'> . . s7. ... ,. ?
.. ,.. ? . ' . . . ' .. . ? .
'XS t
'
.t'e . . . ..w . ' 7.
.
yjs .
.
.
w...1
: i
.' ; .:
. ..,u . .
s.
.
.s .. . , ,a-
.
,

'. . S.
Qs
's .
'x '. .w .
''$. s ...77 .
: . . . .
..r .4?Ug -.
.
cu,V
..'Qx
'X
,
'
sc-
--%.
.' .-
.'= :': , ' ..
àz 'z
k)X z
/o
'
.r
z%
.' .
. l
- b.
.-
..
.' ..W*.
1#''
G
..Q'.Z.* e '.
.:' ;.-Z
x . ... . . .
r -x
.
. . w .
. ....
< .. , .. W
- .. .
.
.
.
'
.
x xxo .;.
.
..M .

..
.
.w Js

64 jpepito.
:
.
E@ 8
'7.
Shrim p M arinade- t'
I'A.
.
#:
W tsp salt
1 tsp cornflour Ali-f-loA ( 280 V )
a pinch ofpepper I(
'Y 2V
ki egg white 9& !JtJ6 ,
&q( l68 Q )
X(11. :
M jti l tt
ethod: jj..
r j-j-yy:j
/1E
.tJ)'l'i
%
* W ash and slice the eggplants fyfjj 6 tvfï
into k$'' (0.6cm ) thick pieces.
lm m erse in the salted water to * 94.214--
prevent from discolouring. 1 .1-1$Ff
* D evein and w ash the shrim ps. ZIIl
?J.
i1 X ;
?.
I
Drywithatowelthenminceinto Y ,P1PV W
a purée in a food processor Z FVIl tV'
-
with them arinade.Rem oveand K ît: .
.
place into a bow l.
* W ash,dry and chop the spring :y j;iJLx s yrl..bjjïgky:y ;q.(()(;u .

onion.Beattheegg with the salt j/ )ïy. .o t,c.yjtqwjyy;cja.rg.kjl,!/y!+,o

.

and leave aside. :y j)

-!r4 yLjypzta 7lclggktl,m . '
rx
-rj!i
gt
* Liftthe eggplantslicesfrom the y'
ll71ûfr
,/o !'
. k?lèI 4:
J1;
1477J;A R ?' t1J
salted w ater. Pat dry . and ,
bX9T1
-$ oX )EI
Spftirflfhtl $)o
sprinkle som e cornflouron one * X?'
.X irlf1?/Z17JR zb
lloX #l!
X l-ft-
L'
J
side ofeach slice.Sandw ich !.$'' fL
RE.
PI o
(0.6cm)oftheshrimppuréeatzd * Q@;7t71î'1a?1J$7iêi)l'i7#/f'V .
11rp
spring onion betw een every 2 '2it1
A l'12rt!2lQ o A ltê
..
-A 1/1K1
-
slices of eggplant with the 111$%+ Rt'( 0.6 , .?&$k )&k;rE.1:Ifli
fl o '1
J'ic'iil
tixtK ?.k:1:9 ,$xà'
4F ,yjjjk
oured sides facing in. Press X -ttlfrill.o issi (( .u ïrtjyjx jjr
k
lightly to stick together.Brush jrs- ..gA jyjgj ,jyyj
.
. .a x g-.jutIj
each sandwich with thebeaten r
it.x
l
-
gsxx
ata...
pu/j:tJ)ojftjt.
.
:E4t)r$
egg arld coat evenly w ith the 1 .'
j'
!
éo '
cornflour. * 4
r+Z l
ztlfti:i
s
q'i4 ,% i
qiif'4tzls,tl'
* Bring the oil to boil in a tfLA i'
s -?i'
JI
kX'1791 ot
l
f
lvl.
olj
'
r@A t7
,
$
?ità
deepfryer.Slidein theeggplant oMh/fkilltLtclttx oi'
sA i
slii-i-k.
tli.
'o
sandw lches to deep fry over
m oderate heat till golden
brow n. R em ove and drain on .
kitchen paper.A rrange on to a
platter and serve w ith spicy salt
and tom ato ketchup.

jpepitoE l l
 1
E ggplants in H ot
B road an Sauce
:1 ê.. 4-
- j; -'
J-
.

Ingredients: 1 garlic
2 tbsp oi1
1 lb (X kg)eggplants 1tbsp chopped spring onions
2 cups salted w ater
2 oz (56 g)m inced pork M arinade-
2 oz(56 g)capsicum s 1tsp lightsoy
l chilli(optional) % tsp sugar
2 oz (56 g)pears 1 tsp cornflour
1 slice ginger 3,4 tsp w ine
1 shallot l/i tbsp w ater

lr
'
.
. t. 7),. :ïxt
)

tç
. .

ltë
tt .
'
:x '

. j' f. . .
'.

rt .

'
. ' ) ,

) . ' ' '

, .; '
u' (
r.. .
. r

. &
5-
,:1'%
jpepitom l l
GG
seasoning- t-'
fjf
,
?
.ù:
1 tsp w ine
lzi cup stock lsIi'f'lf: (.l.flkfî-)
1 tsp hot broadbean paste 83711 2 ' t
l'F
1!zi tbsp tom ato ketchup Q i'l'i1'r4 2 'C'(56A )
l tsp lightsoy W Ii7 2 * (56V )
1 tsp vinegar jt'ttl.ï 1 Jti(1k,
hèk
tl'
:) ,
- .
1t .
:!j:4t!2 uk (564))
sp sugar x.l )k.
1 tsp sesam e oiI iy jr : vq
.

l,.
)p' )
ftl t. '
,'
M ethod: tz a (g.g( ' ..

Qi.('( 181
.
,51
* W ash and cutthe eggplants into
1?'x 3/'(2.5 cm x 7.5 cm )lengths. R lil1S'F-
Im m erse in the salted w ater to r11là l 47::t
preventfrom discolouring. *' 1 172:
.

+ prepare the m arinade in a sm all tf'.* 1 47%

b i; 1 Jl$ï1'
ow land putin the m inced pork 71c l f'
t ?/1
.
o stand for 20 m inutes.
* D eseed and dice the eapsicum s >!
- q#:-
and chilli finely. Peel and dice i'
rj1 947:4 ..

the pears, ginger, shallot and Ic/ .1-t4

..

garlic. -w'.>'1.) 47:4

* H eatthe frying pan to bring the $?121'l l io zt
oil to boil. Saute the ginger, f12'l/11 46A
Shallot and garlic till arom atic. Y1 1 X Y
Stir in the pork to fry forabout Y 1Y Y
1 m inute Pour in all the other
.
llêiEh 1 IIIQL
diced ingredients and the X!i:
'
â. .
egagplants to rnix thoroughly.
D rop in the wine,add the stock + yjpzy-y x.ty yzhrt 1 wjx 3 ;p.!.(2 b .

and continue to cook for 2 to 3 g' tr/;ux 7 5 gikx )jkfsi,t'

. kl..7Jk
m inutes.Blend in the seasoning i# iT:l klhrlft. l
a#ufh o
to sim m erfora further 1m inute. * * f. '#f-;I(-7Jf;#)l
#.#l(A !kA K 20V jh Qo
Sprinkle the sesam e oil and the * W i.Iti7'X fYLvll/JV oCX Q A A VJ
chopped spring onions on top 11 o % - Y -IAICX A UJV o
and dish. * Xzo ''-l?A% itff A A i#5' )R ë X' ''
:# -), 9F >) ,/1 -F #iïrà .ts'b'zl1 hn, t,ik
,
rptir l.f.t o fk/çt?jri-/lq!tll o :4
4
': 74 .1:i%.A 2 n. '
iïa 9-
Ju)x ,J!
. ' qifrj
A l g- zjo o i/q'l; 1.i1I- jijl:
'
.
l
''-lcf4to
z

jpepitom l x
 R ed c abbage R ons m
' '
-te Sauce
li -
/7 è--l- #r J
.
t4. ,'
#.

Ing redients: Seasoning-

tz'î cup stock
1 oz (28 g)cooked m ushroom s 2 tsp lightsoy
6 oz (168 g)cooked chicken 1 tsp sugar
3 oz (84 g)carrots 1 tsp cornflour
1 slice ginger l tbsp w ater
1 shallot a pinch of black pepper
12 red cabbage leaves ki tsp sesam e oil
2 tbsp oil
1 cup boiling w ater
1 tsp salt

.
/..)e- J
X
* C.
- .
) .
.41 'h' .'*
%y;
' '% L'Jh
f /J ' ZQ
'. .. .. +
w '
. a .
.A A
vt .
'
.) .., -
. ..
:
: j .. w +
''
-
.
. .
% ;w
Aps .

'xxcl>
k
. ?
è '. '#: j:'
' '
/'
y r
'
jj
!' .
.
;
)X ' x ,. . . '
.:
,
.
.);
,A . ' g . ., X* .
'.jj'
'
'
%' (k. .> ...
'. &
,
,+ , >â,
.
' '
. ,' . .
.
.. .
j' . ' f
t .
.. . . .

4: ,
AwJ
,>,yk'
k :..'
w. . . .
.

..
-
-
;
'
s% . J/ ' ; .r.'-
. e Q1
-
':j. ?., 'tf. ' .:
.14 q :. . 'A. w .....r-.,y.
.R
xx. ,
,.
. .k.x..
.
.
li . w
.?. ?, ' .>'' .....- ;* ' ' ,.
4-.
.-s.
vN ' . '

+ .
&
.
'
# tc j
4:

68 jpepitoE l l
I
5

W hite Sauce- l;t':1 :

1.4 cup fresh m ilk
Wktsp salt J
.
y
7,/1'
rf.11111l'
Q (28Q )
!4 tsp sugar
. ...1yj
.
;jjyy ,y.( )ykyjyg )
a pinch of pepper li'V
' 3 'X (84Q )
.

1!4 tsp cornflour

,
gj.) jj
. 1 tbsp w ater a:.j.
'
,
gI1 bk .

1t Y!.)t1' tl21I
sp sesam e oil (p12 i%':
.y..l
ifsF1k l.t:;F
M etho d : rq . 1 )ytt.

* Shred the m ushroom s and J

-(qk-
chicken. W ash, slice, blanch -Li;%'l t-fk
and shred thecarrots.Shred the ILIII2 X l1!f
ginger. Slice the shallot. W ash ftfl X Q
the cabbage leaves .
zltl
?û l 1'(A
* H Cat the w ok w ith the oil to V1C 1 iV'lill
u (
sauté the ginger and shallot. 'JIICIX I
/Jif2/'I'
Pour in the stock and m ixed èf
l81lIl X Q ?
seasoning to cook untilthicken- m if.x. -

ed.Putthem ushroom s,chicken tfjtp ) j' gk

and carrotsinto thew ok to m ix jj-y lytt .
together.D ish and divideinto 12 flit1 :11.
equalportions. -& X fJ./J;Jz'I'f
* Pourthe w aterw ith the saltinto 't'K 1 l X X
the w ok to bring to boil Blanch
.
(P,C71f:l @)-
$.:?.1: .

the cabbage for 5 m inutes till ïiéil t l X ?.. S

soft.Rem ove,leaveto cooland X i: :
dry.P lace on the table and put
a portion of filling on one side l,
j pys:r:
tujyy
lkjatjljrr:)jiy:t
yjyjj; jj.yyx s
and rollup.Fold in both sides '
(
.g);.a jçj, :
(.ryt.r.yj(,t ; .
x.I
ypjji; ,
. y,
and roll lnto the shape of a jytPJ)j o 41 v
'ôtll ttrr
tttr po
spring roll. A rrange on the :fc ;((.'
J
lljJ> .!;ijl4 gs. tlJ.'
;çf!t.x:
, .%o
platter. l
tftA l:i. 7.lk l-t1'I?' l'J-<kr4jI !#t'#.4.4à
* Clean a w ok and pour in the o k?fY.111:'hk( $'t't/. k-l l>7ri? --lîiqli l;
1
m ilk and seasoning to bring to zkX'r;-1I.'
J
.J&'J o f.)7,f.1
?itz> t.t)o . q.
19.
).jrj.

boil.M ix the cornflour with the 121ii c '

Water, streazn into the m ilk * ? Z ''$'titx. /)
i.II/.'I.i#$'11' 6J'f12CX1$1 è'i
rnixture and thicken to make a 21/
Z 5 $/* %1* ollil'
l$fzx l,
#Q
w hite sauce c ,.
I.qiqV.-lclE!- $hpél14 tk4i .,.:
.
A djust the sea- rC'JI'/X ?
LLI'IIJTkSA '
JI#1A X'Fz)tt1/.

soning according to taste and Q YJJo171#. t?lE,Iv.jjtp.o

f ,

s
Scoop over the cabbage rolls. zy rrysa s jzjli .
j ,jlfs y.vj/,t; .àjqp
jfjjy
erve hot. yJ:jts, u zl;yJ)!r:yjûtgt.jjyyjgu,yf.j,Tt
.

t:f4i.i
.)k..
!
:p.cli'l'/'
t1
'o I#A)'
;
.
/ qii4 ?fiIJII
S
X' iv i:o)!( JIIJ.L...
$1o

jpepitoA l l
 V egetables in C ream Sauce

I ---- ----

Ingredients: !4 oz (14 g)ham

1 slice ginger
20 oz (560 g)m ustard green or 1 shallot
Chinese cabbage (pak choi) 1tbsp oil
3 cups w ater
!zt cup oil Seasoning-
2 tsp salt k'z tsp w ine
1zi tsp chicken essence ?,4 cup fresh m ilk
k'z tsp salt
'
. .
'
'
t'
? 'IP-' - ' -.o .
.
'
-

. .f; .-r
- .
'
. . , ..,

. h7s ' .. .
. . ; . .r2 o.. .

5.' '
. .
'
.

. . '
:r
. .. .

'
. t ' *.
. p
..
.
< o A..! . -

. IfY
*
u,*r. .
. p'*.'**Y*'
,g
g.j
su . w. .

. .
.
V .
.. x
t.,
.
u .. -
#e+ .)>v w .. . >.,
-
.
..
.>..4 a v -
'''a.k . : :
.
. .
x , >' . . . .

. . . ',y *,
'
. w w . .
.
. t. .;. '
. jdà -.... vr'
.

,g/..
s:
:
.
.
X$
ya ;.+.
.
.
y,. :
.. w
y.s

% '

70
- - - -

r jpepi
tomltx
 x. - Uwàrpi.
t''?
h.'q

ege b1es z
-n realn Sauce '
4A z-tl/
- '
. .4.
E.-
' .
$-
?.J;J
psys.t y

. + . ' ' v . .
.
.a; . ,. .-..+*.Xr . .Nw.''w. ..r' '..
. . ... 'x ç

V x ' ' + '

# .. vd <

.
+
v ..''
- . N5 . '<. ..
.
<
e, '
. v
> î. .. .
. .
'
. ' A F
.
.
* .
W j é+
.w j<. ..
.
,. .a

d
.
' 1
x .
N
...'
. k,â
'
+ + ' + ' .
. = $ . < >.
..t
.. *t * . .. e.
,

.
. . y.. .

.
. .w w .. e
N
.
,
, tw . '.
# >4 . ...
. .. x ., ..
x, , ..- >.
m
a
4.
.
.-#(.KW. a <
r .
z- '
.
. .
. yt h . c'
A z
lu

Q ..
'
k%
 !.4 tsp sugar * M ince the ham and m ash the
a pinch of pepper ginger and shallot.
* H eatthe w ok w ith the oil.Sauté
G ravy M Lx- the ginger and shallot for 20
1l.4 tsp cornflour seconds then discard. Sizzle the
1 tbsp w ater w ine, pour in the m ilk and
seasoning to bring to the boil.
'
M ethod: M ix the cornflour and w ater
evenly and stream into the
* W ash and trim the vegetables, boiling m ilk to thicken. Pour
use only 4 to 5 inches ofthe best over the vegetables and scatter
part ofthe stem .K eep the leaves the m inced ham on top. Serve
for other dishes. hot.
* U sing a clean saucepan, bring
the water to boil with the oil, 11'Y2
1:
salt, and chicken essence.
Blanch the vegetablesfor 1to 2 ?f:C'-ZCV t 560 ' Q ;
m inutes Rem ove, refresh and
.
'
)
X(I1i
t!1)k.Q ( 14'
.
C )
'

drain.A rrange on to a platter. W . ,.

2(11:.f
. .
illl1i1,)'11.l
'
e. ,..
;.r
) jjjjjg....
ifh 2klhhF. )tLt(
,

*
..
ù'
à.I:f!
7:2t)#-f- '
. w Ij(! ) )1 .
6J
.
.t.t
k- '
yjt jjyjjy
.

.
. k.
;1;.)!j?# ',p.;,z!

(ù/1
.1,
771
.---.
Jt!.1@;
)'1 ?à /117184p

:4.i* :
* l?.FXu1!7(ll i!
.ï
'lttk''
jh$$ T o . ktt !tjXr'.tIJ.J$'j
;
4 =iï(51 1.)c X (Y.$1lttïfjN
. '$ï;
. JJ'
t!o
zy y.jjjy j.J(j;r?jy., u,j.
:;
.jjt, jkI).jjjj.. y jkjx.
1
3.
t 2X )
,
èt ,4fljl. $l )tjig1;4 4%/#
'
QiC: f?k1'2
ïQ.q(1 .qk A . 1!?!1'$1-,/#Ju 'o S' J2
i
J1(J):
)JI klill
t'
))(y(r1 JJ.?.lfjlf(.( zsJ.j ,j' gj' (.
,
E1JF,?I1. k/1kf% o l, 7c'ôtf'l:Eri:filtk.1.:o
p!
c '7k:$.t!.if
jhk . 1'!(,./k.a . jtJxjjg.ï?jjj'Ià';ljlyt.
7tJ c
z'i 'E
à'
v'tt1
.'jt(ç'q#f.k!1IfqL
'l/'''
t),ûfTi5)û'
ix 1
,19.il
j'i
.l7
j@
?jt!-1Ltqt1:!titt11;;lù'!'f:frl5/,1LIr
.)1Ir
5Ec
'IF'ET
'.
6't'
j?
t
c
L?$ûil'
iL@:'#1:1I'
--
'J'
r-;:'
' !'
p'o
'
$L
-i)fti;...
fç1'
.(r!
ë1I'/L .
;
.
idt
-'o)t!Lï'i'
. F JslAcLëi
.i.' Ilj.irk'
- 7t!, t(
.Ii.e
P11;'J 1.%t.o

jpepitoA l l
1 - - - -- -- -
 I
C hopsticks F n'ed 'ce
&rp
' A8j
2jx. a,jV:x z.
yt .

11
'

Ing red ients: 1 egg

2 egg yolks
1 cup cooked shrim ps !,4 tsp salt
a pinch of pepper 1 tsp sesam e oil
1 cup sw eet peas 3 cups cold cooked rice
1 cup boiling w ater + 1 tbsp salt 2 to 3 tbsp oi1

, ....
lggw'
. ' , - - , ..
.
....A c.g 1
:!U- uî -
A - . > .y 1--.- .
.r s ..v '

lv<'m
.$. . .
.. ....
'
.
s;
. !t#$ c a xk v' kr
t
''
e t/ . . . v . '< > . -

' zZz' . j'G ,

#'. , . -
.x
.
.

.
.
z -
l-4y v .
.te
.%ak.'
.
gz
j.
4k. .v.
, .

;
..-
s.
. * . ,.
j t .c.ki
j Jrr .wsq
? . ..- .
o .
j
i. .
p .hy ?; . z.,. y . . y. '' x '' . Z
4*J , .
- '
.
%. j) :e y .
.
.x
.
V .x '.
..' x
z.
,x
'
yy
,

' t
'2$ .
. . m,
, 2 t
. . . ' < > 'a.A -K. ' w.
o . . z
? - ,. ,,x . . - .'p . y.
j4 .
,

f
.
'
,
/ .
.
#. ..
.
. .
1 k,%z'xe.(e.... .j;
.
..
4
...
.Ae .4, . x. .
. I
u .. + # .
+ '?..j.,. ,, . .
;' 'k..e < )'*>
.
.
+ + + '' .. .g '.u
,> x e
. 333. .- t . r.. . ) j
' .
' .
w y p. . .
q : .
h : ' K' '4 *
'.. (- .
..m ''
'. .. . . . 'x..'(
., s,Ex#.x@. -J ,
.
,
.
.

'
,y
,
.

!
. y . yg .,
.
'
. .
.

. .
.
p.u y .'y ' gj
.

, E11jà' , ' m C'#RY

. h.
. # y- . 'w

-L
qêv,!.'.
-
.;
c
.Fk. .
e.%...1 .j; .: ,
#'.q. .'*. .

. e œ 2 . . '
. 'e .
' '

. . . ' -'- .nu. -ee . .

. . : :
j '.
.
.
.
.. ç
. :
.

72

I jpepitomll
 + V
4l

C hopstic F n-ed -ce 7gL

Ek

-,
.
;
&
a, j,a
cr
x .
s-.
z- x yj
w ,r . p,

't ,

A. '
j . :

' ' x '.

v.
u.>ml!j--q
, . ..
Ggu à'
$
.Co-D
L.
' X - -- 1 . '
'
. <' . ...- .- - ' .
' ..
.
# .
,.r.
<t . , .
.v. . ' ... .
.''
z' .
,
..a
CQ.
x
jj,
...
.
te- .
' , ir.
x ,
ox .
.- w

. A . . o
jj
--j . .. . 5
. . 4 ''k + ' >' ' /hx. i' i y'
'z . ...* '

..
'. .r h,
.

.. .y.<% . .
,
>.
.r.L
xrs v. ,-.e - /'
ggtp
yx
, j Vx k' .j
y
x .
'

. . g.
g.-ro.
. u
. wy a .
x .
,.y..0x x.
kxy.sqs. ,
1
.
.

e' '
'W ' . .
''
F
'1 u'F 'V .
ak. .u.
.
'
. G ' v.: .. ' .' .oG ,
J.,
'. j
.
.
z.
.
,
.
. a
A* ,
.
1.
. . 84
.
2,
k su'
.x'
-
. .
v.
,
. .. x
.

,
.
'
4s- .
.'.
' !

x-
) ,..h - . v. .y tj
,
.

.
Py . -,.. .
...yy .y..., . . .
j
..
.
..
)..y. q . .*.
-
q' 'u.
l 4 :. , . ' - . .
!vk
.
4v
.
.
!* 3
#.
y
' t. 4 f' *'
;
. .

-
.

. - .
.
.
-
.
. . .
.

r'''
*

.
'.<

*jp#
'
..
..
' . .-,qt
JK/. ... Y,'
. r
a ,
..- .N S.,cr'
.
kià 41. i. ,4''6..
'Y G o
. .. ,. ,
.
, y . ,
m +. '. : V. '
SM j
. 4.
& ..e'
-..x,
. -
,
a
..

h ! .
v. ) ' .< . .t..
-ï >
.

.
. .
.
.e '
' ' '
!
*.. 'œ . %'
# r tœ T ..o . . '
' # . f
. Nk. x
.
*
sy r. ' ' '
!

1' *< : x ' V # 4 ... .

.
'

..
:
.x <;
x g<
..
/ .' -. ,
. / +
L. ,
.
.
% 4 ) e' '. .
*'
'# # ''h'' - i '1 * y..u . ,
. , ' . ,
.,@.
+<' -k. . ' .* ' . '1 ' .
'
'
.
1 .
*' 2 .
.. . -*w . .
, .
< . . >r.-/ h , . . .
. .
%$
*. p . <<'.&'
.v'
.
à' '< .. y .
'
n... e
' - t
' ' .
. .
M.
< e c.
x .
+'Y ..

%
.
Y. %
r , .'- .
'zV '
.
. . I
N z?
zk
'
.. q .
.
' + a . ç ' .. t - .z'.. z
.* A A

.
. .
.

.w .
.
.. , ..
.
,
*
jjj ., '. Yu <
'
:.-
...ee
.M
.-.a' .
.
.
'
.
. .x . '< % w
x l Y. u#'
,' ' . + -E .tom l x.
-
n-.
.
..= .
.;.. - .pl
.
.
v. ... - v.k .,.. 'r .
 M ethod : * H eat the w ok and bring the oiI
to boil.Sw irlthe w ok so thatthe
* Shellthe shrim ps, cut each into oilisevenly distributed.A dd the
2 to 3 sections and m ix w ith the rice and stir fry briskly untilall
pepper. the grainsare separated.Pour in
* Blanch the peas in the boiling the shrim ps and peas to m ix
salted w ater for 10 seconds. w ell. D ish and serve hot.
R inse w ith cold w aterand drain.
* Beat the egg and egg yolks
togetherw ith the saltand sesam e
oil.P ourin the cold rice and stir
until each grain is coated w ith
the egg batter.

. . .
). z jaj.y.j .
2 .. . .
, . . /.49$,11 V
.
: ' . -
21'):Jjt
itfk ù'1.
j- ..e. :
y:u. ) jjx .
'
.
u .
< '
. .
Qt
:
.
.

.. j
t jyyjy)u
-
-
>1 , . .
' Jjjy4 2 jt).
o wN .
.

,,/ x jj j ;jygy
.
.
, . r .
z'k
xz ..'.x ' :'11
.ià 1 )$td
x
'.
.
G''
(',
' . .
i-
l
#/l't3 #ii
.
N .
.
tjl2 .y a x jp-j
.

r) Y( .A. .
p '$ x $(
:.*
.
,' 4 .
. ; w .w -. zy yxtjy;lzkj19 , j: );tt iy$jP,A f.
. k ,.).
7,
&':. - i.
'
N#* : j(11K V YJo
. + *''...<u''
- * Isfséàkgl jl$1i
!)jk;1u.sX10?.#)'
qt.
hzI1o
'J
f .
* .w '
.
'' r .
/ yt
gx u tyjjk?1jlkz
jporjjyéjçfgf/.gjo
!. .r: '' ' ' .. * V JY IVIY X -lif lIJ'
tr
/1II1ij x%1'X
??
. k g
)
, . ;... . ..
.
1/.12,
. yo y j.ky;
.
.
jyjyj
.yrtsjajjkjy
...y jy
. . I
.
'
u zy z.,u .yy jjyyjjjjj.guy; ju. ,rj.
jjyyjjj
'
. j.-jgjggy.
jyj
. jjjjyxjj.jjtyjy gj.jjyjg
'
'. ' X j? 1gq #'V FY''
/r
)$y F o Qu!VJJ1IJgJ
- z icj,
-t.o
1 ,
--
Y,
Jï-..v
. - .
-- -

'
. t.
.
'
. .. k

75

I jpepitomll
- . . - . . -
 stant N oodles w ith
A ssorted eat and V egetables
l 1,. 4 t#- , 't # .

Ingredients: 2 oz (56 g)cooked ham

2 oz (56 g)cooked chicken
2 packets instant noodles, 3 cooked m ushroom s
about7 oz (2(ï)g) 2 shallots
3 cups boiling w ater
3 tbsp oi1 Seasoning-
2 oz (56 g)carrots X tsp salt
2 oz (56 g)cucum ber 1 tsp wine
2 oz (56 g)celery 1 tsp lightsoy

4!'
y&'' j/:'
-44,, . -)-::77: ..
'''.
'-. ''''Rlllrhu
. -'-'-'
-.----- -.

2 z 'j
# :'
#
jjr jj z' -
p- '< ' .-
--.y.xx
4W' * .'.
.. . .

# ' >
7!
'
à,, .
!. jèyz #-z..
,.- G ...
'
w
:. ,, 's . .
.
' -...,
..

'.# î'f
z.y7x*.
x
>.z.
q v.
.
.y,

t , x. '''.. .. 2' ... '

, . x .
.,7 - .d4kf . . .x . ..:

1? . ?'k .
. . . .
.
'j
.

Ix.
*Nk
l .k'
h?'
-'z'- -
.;7t'-
è- . -' . '
'v
h)..5.x x?< .
.
:
N VA.
. . . . .
t
?t , :'s.k
.
A. .
# '
. .. . .

'
.
à.
j:.
A
'''>
.
. .

;'- x
'. 'Y
D'z. ..
x w.% . .
b L.
*Uc' #F *>'X .
' '
.;W wx. ,
.
.
.. 7 d:
.- .
...': .4x. ..t.. -.
+' w .
.
l . W <Y. ... .
'<'
. L. ' N<.u -. .
.
*,- ê ., '<'
....
-

,
. w .. - w -4.u..- )
j< . ..
..
g

74 jPOPjjom l u
 '
4:u
' urpj .
stant N oodle,s m 'tll wk''
A m ort eat and V egetables ' r
( :
v' I

E
i ' '
'/
.. '
.
W
i' '#Ax t
-t. ë - z-=)
,-y$
''f
t 1 .
!

' .. *
$ I
'
#' j
. .k, ..
+. + .
f@ ' , ) .
.w x >
' y. #w# t. .
, . >
x .( ' . , . @.
.o .. .. g. .''
J zr .J . '.. .: a k ' . ,
T
*' t, ... '.
.
1' z -jji..' , 4.
+ ..
%
.
... .' .
) ,'( zk-k jll z p y'w t' tA4.a;.
.-
.p! ;.. kt ..
i'
.i'
udlll! ;;.' . . . .
''''
. /
lkd
, .
z +,
.

. 'r!Ilk 7
''
jl.h,spti
. 1141.. .
.
..

V - . 1 -g
p #. ', - y'. *%e v* tI
' ' ,,
.
. ;) . y &..(.% ,x wj .. .
.xxu
JfF.
' y ya'.
'.
w' e.+ ,
.
e'' j -
g .
/ .
. .. .
.

..
'

x ,
6'
.a ,y P : x,.
r
. .
z . .
.
. jp w K ;. v .
. . .
. .

I . - & .

k. ......-
hf'
...
-.
.7+.
x
A
.
.

.
' . ' ' .8 . ' j
.v w.
4.j)
.
.

v!f ,
.

. . w .* - . .
. ' . r) .
. .
x
,

.
..k x
x!.t* ' ,. .. ..q
..,
xx #
.
u..
. .
.,- jy
,y
. x t .
. '. .
tx
x. .e
v
r, .)
,

/ . A p
..x y
,
. .
. v

'
.
;
:
&>n XN. '
.' ,
;k
A
..
'
- / X'
.... l
. ...
. .
''
' ''
' '
xwv 7.
x.. A r . '.x...'. . ' . x '
p
'
'
4.F4
. r ..*'
j,-
:
. '. r . . .
.

'' A > Frz. '

N'*.. k . '' . ..
,...

$1;+. g/z x v
%x'Y .s$ . v , j. .
,
.

a .,. . y. . y .
,
. s
. .
u
y y.
:' .p' njyxy''t''' Ib :4-.
N49k# . -. ' - v ' c-.
zf I
' ' ,) . .
,
u , ,. k. , , ... ê-
.sx
v zs.r -.-. .. ,
ln'
anifn x

z w
.< W
'' ' .. ''tv w '..
' v .< '
.y .& -- ' .$
'' . ...
Jr'r r''-w . ,

. .
i(e' .' . :':. .
w ' .
'
i '?, t
 2 tsp sugar
a pinch of pepper
1 tsp sesam e oil
M ethod:
* Blanch thenoodlesin theboiling
w attr then drain. C oat the
noodles w ith 1 tbsp oil.
* B lanch thecarrotsw ith the sam e
liquid then cutinto 1X ''(3.5 cm )
m atchstick pieces. Shred the
cucum ber and celel'y into the
sam e size as the carrots.
* Shred the cooked ham ,chicken
and m ushroom s. Slice the
shallots.
* Bring the second tbsp ofoilin a
heated w ok to boil Sauté half
the sliced shallots till fragrant.
A dd the carrots cucum ber and
celery w ith the salt to stir fry
quickly. Rem ove and leave for
later use.
* H eat the w ok to bring the re-
m aining oiI to boil. Sauté the
rest of the shallots.P our in the
noodles to toss for 30 seconds.
R eturn the cooked vegetables
and m eat into the wok to m ix
evenly.Sizzlethe w ine and drop
in the m ixed seasoning. D ish
and serve.
l.tê.
1.:
VIJX Y'2 Iv.O % '/V ( 200 Q )
.
Y 3 i'
'
% R.
1
tf? 2 'fQ (56Q )
-

y.jc 2 p (56yjj )
k/qlu( 2 .c.(554 ))
?1!;E 2 'C (56Q )
%Akt.
. '/12 ' R (56Q )
y'
k:!.
(-Jj.;;g(.
'
ts
à'prta t.
.
l

ï. '
X Mi-
. j4 j y yy
h w 'y .
iyq ) y:)a
.
..$ zt:1: 1 1$:1
C x
-.. ?:
f'
.zy
r
j
ygy
t-.* .
. ..x. +.pjtjj+.jjc
.. .
?t <. .- .
.
jz
..4 ) yyïa
.
.
. C
.'
, .
.,
.
:hq ,. , x ;: .
.
.
.

x .s
ï, k%. .
+ ryj
gv tr
jjtg a v ijcu y, .
,
' . x jcjjgjq ;
.
y.
.
. ,
*$) jt,;%'u;
kzr
cfi-
loxi:1k
.
g.ajl
y
lc.
lo
.
) % 'e j'i + -y !yEjjyy $j:.
: j j.; jky (g.5 jy gx)
.
.
jqtfgklo-)fp
yà - f
/Lf7./t-.
57ta7j##IEzèvZJxjil
.
' .
. .
' tl'têftglqf )o
.
zp ô7cptl- y' f/tfft
l@I:ït-f'
,lfrtki,'
/
JJr
.
fEo l@fjJ'I
IJJ):'o
. * '),ë1.)1(R'7
J21A fl 1l1 icki',
Y A i4 '$: 1
/J6:
'-

-
pli?rTt1
-
: o'
rkjdt.
krpjJkl 'Ijijtc
kfx
.% -- û':fX'Yx
''ze jj o
-.,2 '
c .,.'>'k ,,p . .
j
)ty. @ g;jjr
jjj. jjjjt
. g$.
jjjjj4-,
y.
j,$.
,gjj j.
;)j
(
. ...
.0 .-
,
f.ekà
, .
'
.
i4tltfl# J
tltjflJl'o q':tif#l llg't, 6 /.
k%,
1
D(1 FltftQ 17.A X QI' :Jo ' f7iE ' tp
Al '1!611t'#41LJ. L!(1w -i:gl't
'o
ë
'
jpep7h
lom l x
j --. --
 % = ' . Q

R ice m 'th C hicken and

T om atoes #'
j
.
#- ;
'
4
'
:
.,,
':
',
'. -)i$
'
1r
.
!
.
;, .
t.
6.
à.
tqI-
t -R 1

7*
.
..
z.
#* .. . ,
9 < #

<$' L.<*i.
$. . '
kv.
'
MF.<v'
. ''. .

.
# #L
. .
x: .
.

' '
. . . .

k ww y .
AGw l '' < N
r. ,>.u ,.<
tN .> .
N . .
,

. 'k ,
. p .j
.
. .

'
.
.
y *
.
. . . k

76
jpepitol l l
j Ingredïents: tj'/r
:
?
.
g:
6 oz (168 g)cooked chicken 9'
,'
h47'A 6.(1 ( 168 Q )
2 oz (56 g)onions i'flXf
.2.Q'(56Q )
4 oz (112 g)tom atoes '
# 7Xi4 'V ( 112 4'E)
4 cupshotcooked rice I)
A1-43.1.
t4 >r
3 tbsp oil i: 3 isll.,
pt
1t k.jittl ,
.. .: g.!
;
sp shredded ginger
S A q#-
easoning- 1. + jygt ..

kk tsp salt fyj2 ig.)tt

2 tbsp sugar iA 1 X @t
1 tsp w ine lc81J l #F
..

1 cup stock Srik

'@'1 ils
!.4 cup tom ato ketchup /
-lF:1'
lr1 l l$Ftt
'i
l!,4 tsp light soy ' 1111tv $xâff
a pinch of pepper Vl
,
V-
'

G ravy M ix- ( j.s ) jygj

X lf
1t ()2t
.

l sp cornflour '
j
èlj1 l x gjy ..

tbsp w ater
1tsp sesam e oil *1iâ *
M ethod: * /AK A I-C/JIIEfR A o
+ t.
jt).
jA A tjijjll. f
j)) o ;S SXJtij)A;
* shred the chicken and leave VJI? o
aside for later use. * M K A YE'1$* 4'o
a'Iaeel, w ash and shred the * P '-.
' E$%/JCi'
.
ilIA '
i1l'W é'x-ii îî&.i:
onions W
. ash and shred the %.oYllqtl:
.
ffl
shfL
.
.q h'!qt4 xtAol' rlq
tomatoes .
ôtAylplr'l4.r
,
trJ
2oT' t?'
NAq-lci#';k.
* Pl p)
.i ljts o jtjx ljtkézj:p jypyttj;jp
ace the hot rice on a hot ' LQ.LQ yj)g ,
. . I X).yj-o tyj yx yjj
platter. j'
j?(
-7Jo a 4: -jlp#é% A lc2.o
..

* H eat the w ok and bring the oi1

to boil. Sauté the ginger and
onions and pour in thetom atoes
w ith the salt and sugar to m ix
w ell, then stir in the shredded '
chicken.Sizzle the w ine,add the
stock and season to taste. M ix
the cornflour and w ater evenly
and stream into the sauce to
thicken.Sprinkle the sesam e oil
and scoop the chicken w ith the
sauce beside the rice to serve
hot.

jpepitol:l
 'ce m ' Sc ops and -)
D iced P ork
1&
. 13- IA
-J +-.1. 4A
1-----.. --- ----

Ingredients: M eat M arinade-

2 tsp light soy
1oz (28 g)dried scallops ltsp sugar
2ùZz cups boiling w ater !,4 tsp w ine
4 oz (112 g)lean pork 1tsp cornflour
1 cup ricc 1 to 2 tbsp w ater
1 tsp salt l tbsp oil, to be added last
1 tbsp oil
1k$ cups scallop w ater Seasoning-
lz4 cup sw eet corn l tbsp dark soy
l,4 cup sw eet peas 2 tsp sugar
2 tsp cooked oil
a pinch of pepper

''
'
t:L'
Azf
: .
. .
i'
te1
x
.- ' ..
, ,

<. .$ r.d . .
Nzy..>
... )
%. ,
. .

# j.Ly#(
.4.j.yE. *
Ix .
.

. .
.
.
. il ::.&, 3.
. Ai . , â x. .
.
,
.

.
.

u x ..s .
.
.

tP
l'.. '
'' ..
. .

.
. .
*h
i!
. v
,
.
. ' . (

. 6
.
.
/ ..

.j() .

2
6
J?..
...
..,..

78 jpepjjoE l l
I M ethod: ta
'
t#.t :
* lm m ersethe scallopsin one and X #l!lR (28Q )
a halfcupsofboiling water for IQ IX 4 'X'( 112 Q )
an hour.R em ove and tear into X 1V
strips K eep the scallop water
.
(
iu
tï ) 4-(y#
for later use 111/.7-,7.G1
*W . 5,;
tit1:731 l-1-'
tpfi
ash and dicethepork into !.
4 '' (%Lltt1 #F
(0.6 cm ) cubes. Prepare the yu'j j-ft
above m arinade in a bow land y4 zr
q ltvrArtyy l!j ,

add the pork to stir w ell.L eave

aside for30 m inutes,then blend j'
i'rr
t!t'I.-
in the oilto m arinateforanother /9:1i12 F(l
30minutes. t7;i1XX
d' w ash and drain the rice. M ix itA 'l-i'f?zt
W ith the salt and oiland pour zI'
.& 1 )ë.
7..
$
into the rice cookerw ith the one % l 'riï 2 JJA
and a quarter cups of scallop i: l8,7?r-$ ( y;
è /.)
w ater. A dd the scallops and #EK tj
ii -

cook for 10 m inutes. R em ove .

y,.jz 1kl
gp
the 1id and arrange the pork on t4 2 4lltt.
top of the rice.C over to cook j.tlipl2 r
)i,t.
l
for a further22 m inutesor until ,
fYtM YJIQJ J;
/;?F
thericecookerswitchesitselfoff XZ : '
' autom atically, then leave to
m atur
cass e efor
erol 10 m inutes. If a
or saucepan * fs fiiltiif/e
- rz,ti#tç l 1.1-68,
.
7'
.lzjyII#
is used'
thelast10m inutescookingtim e ,
ljklllllkfhRttfl
î atctl'A o
m zlr yjqrxjx yj/j
.
s
p jy,j.( ().(;o g )-y.
ustbedonewiththecasserole -h lq'
Loliqp sjjstjks. + js.o.,
or saucepan covered, and the /yk A jpj'-;-zt- f.p è zjAs
. l!j olqjtl
heatturned off. YIIISJ'
TJK )-'jyllt;o
* Blanch thesweetcorn and peas * X ilk
liffsL-tl rl
%Q tcff?k,A il
!l181.
:
in the rem aining cup of boiling ?2'lftA 'Q K X'T oX ' iy
-llrll 1 .
1 1;F
w ater for about 10 seconds. Vlt-EiX ..L '1118J71 12
-t11iF#Q -' o 11
Rinse,drain and scatter on top '
V X 109. ?* o X IJFJW iSI/1M /-1iK
Of the rice. A 'X fi''PJFN82: 9-* 1 5ï13#4' t'.
, put the seasoning in a sm all 'cf& l'f'D'
.
)loïz.
'?4 - )'.mA K . '
.
,
!t4-
bowl to mix well; adjust the g.
Xli
llfltli1l
jf$)lov ltfl
itl
tll.tl
iA lYl
flavourtotaste Pourthe sauce ?Jt'
t?.
)A ' $ #7 J
.jja
;jjy o
. zy p q)k x w ja pjjkyjjv spptj-yjy)
.

overthe riceand senre hotin the x ,jy tkgjyvjyjjgyufix.jfj yu o .

casseroleorricecooker.Loosen + t i4 l t'gl/tzjAr4jr
pujyykffy. izj
ntf.tqjio
thericew ith a pairofchopsticks ,rI1kt:.k T.J'3gtlf
# ?1(.K.jl
ri o .ra
çï;?l k.
..

and scoop into serving bow ls. .

%3 ,LJ,; '
R J'1l1Q 1. JJ'
J,J '.
q1zj.fi î k'-
lz)1j(JJk o

jpepitoE l G
 .
(
. . .

Seafood e Ice In Soup Q) ,,

--
g .yy z
/#pJ
1 yuz yu y.
2(

Ingredients'
. 6 oz (168 g)verm icelli
3 cups boiling w ater for soaking
2 oz (56 g)canned abalone 1cube chicken essence
3 oz (84 g)cooked shrim ps + 3 cupswater
a pinch of pepper a few lettuce Ieaves
2 oz (56 g)frozen squids 2 tbsp oil
1 tsp gingerjuice 1 slice ginger

+* %
. i. ' -

# ... , .. . ,
& ' .kk . q< .Jr Y . .
;' '. ' Y ' '.
'
r
lx .. 't. ' .
A ..
- f2
wl' ! .' . t k?..' .;
/ . '4
. ., k ' $% ':
'
.h'
.. ;. ' 14j11' . k ?4p- D> x
.
;. J; 411!1!t8- , -g.
.
2. . s.
A . . . . a
j
.
A.t
. . ' j ,. .,
.
, j
.

y .
, . .<ks . x *.4.,
.
.
'
. .
. ?.
.
N - .

s
. %
, ' <
,
.. .
j,k y q
,
.y
&. Y
. .

a .
.
yu , .
y j. .
t.y .y
.tb
'
, 'Jk t .
.
'
. . ..
.

# ' :- '
,
+
xv Yt . .. .
.
.. qq' ;; . ,
.

..
. pp
.

80 jpepitom l /
f

I Seasoning- ta
'
tjh:t :
k
d
1cup water
l w tsp salt I
r4 p.
ri1,
z;(A Crp (564:)
1
1
2 tsp light soy 7.
$7
.1Q13 .Q,(84Q )
1 l!/i tsp sugar -;t-S %j'$'
'é'ff
; a pinch of?epper '
X Q % X 2'
Rt.56Q )
i
l !,4 cube chlcken essence u.
)rf .j.! o kk
:tJ?6 . 4g
.(l68 4:)
l
: G -1ci.vFs.ktsfltt:1I:
;F
ravy M ix- ,t,rjtt,rtlj.
' 2 tsp cornflour ijt'a fg..a
2 tbsp w ater x
..l , Jt.
a few drops dark soy
1 tsp sesam e oil -
;
)qçi-
y ) t,
j.
i M ethod: *'-t-V'7.
EI
i
; . slice tlae abalone jnto tlain Mf' l 91-61
: pieces A /1
.o .w-s
; Shellthecooked shrim ps
. o yyjj 4:f
; and dredge each one w ith
! the pepper. ;tjytj-
.

! * D efrost, w ash and cut a zy:tû 2 )yp ;

I crisscross pattern on the inside 7Jc'2 ygtt
.
ofthe squids,then into bite-sized .1.
jl41t.(:
gieces.M arinatewith theginger JsiiilllXX
' Juice for 30 m inutes.
* Soak theverm icelliin theboiling X i: :
w ater for 1 hour. R efresh and .

drain D issolve the chicken cube

.
* lX'
h;ç
$J).L
1I
(,
tJjUJ?% t- o t
$ ..?k9r,
1ik139 L4 -&
in the w ater and b .
1ll o
i ring it to boil * ttil (ilfp
x A iJt'?.'f?o4: .1,
11tt-î.?l?ëJi 2tA'
n az-quartsaucepan.Putin the VJï>l- ' 02tt iq.1J)o p. j glxrl
.
.
.
yc
verm icellito cook for 1 m inute zls jttgx tjjkflkjytjk . ïljjigjcrj-tà.,
j 1jx
till softened. Scoop into a big Ily o jp
. g lgrl tàkli/lo
bow l and arrange the lettuce * ytl iTf:.àt.réi/ rf kil.'
klA i4 ':1T-X
along the edge ofthe bowl. tk. i5.O 1 JJKIII-iCE o I 4: .Q (4 I1'
* H eata pan w ith theoiland sauté o tp7t!X 1 .$1l' tifEf4iA FLIZ o
the ginger and squids.Pour in * ' t
?iAh. i.i
.l
xs'
' $lllxipl1X F- .Y.i#1l'
:))ifrX . $'
the cup of w ater and the Y.Q X.œXivllqti710è11/u1JqX' !1it7 #
SCaS0ning to bring to the boil. 'F'
..
Y:i4 o61 .2 i't''illtll@l 1Q 'r$!'Y i/!A
T hicken thesaucew ith thegravy l,fhk .I,lf4fA 'c Jrpkk
. tl.ë'o k?J.11. ë i -.1:.
m ix then add the rem aining P
JpA %!i 4L ,' tf,. X' tj
kX ?>t4i4 ' f% X
i IQ -L c.

ngredients to stir w ell.R em ove

the pan from the heat and pour
over the verm icelli. Serve hot.

jpepitom l l
 z ju (j g eayj ayjd C oconut
p ud Iug
i. # r 7-.j- .
A.c w.
g ).
,
y...

.
.s
(s,.
'
i .

..

.
'j
)
:
2
k
(.
l
L
... Ez .
.
. '
t .
tr

'.
.
p ., .
krj);,

p .,
.
#
.
z'.l
,.
t ?;),,
.) .
CL '

j '.

%
.
iy ..
(.
t z
#, .
. ' '
.
'
j
.
. . .
'
, -i.2

82 .X PjtoE l tR
I
j - -- -
Ingredients: 1.
*$-
1:
10 oz (280 g)red beans II.
''
.
V 10'/zJr 280 Q4 )
7 cups w ater 7JQ 7 I'
$i
12 oz (336 g)sugar kzkg' ;;
ltl2'iT
'( 31
36 Q )
4 oz (112 g)cornflour %'z'
.fil4 '':L
'( ll2 Q )
! fi.
.. fIlh è hf..
,4 cup fresh m ilk '!1I$i
.I 2 V
2 cups coconut m ilk
$1$:
1:
M ethod:
ph: ji1'
..';'?
';tè
'k'12rûkl
z.
Ik)71kLf)J>c
* W ash and drain the red beans. zlç q?ftlfjl A i: lï;hl$!Jx!o lJ11zk1)1.V J.'
2;1'
* Pour the water into a 4-quart 'I.?q'
? .i/
lll'' P/fflr .
!t7k1 J
'
4-/ .
U.ltlYpt '
saucepan. A dd the red beans /.!'r)l1'1xii.L
lo11
2l'
ï?.
b1k1A .
Y.'6-C
.kffo
and gently bring to theboilover * #'
.t'tJy#' ,
'
tti'?x'J; .
;
t44 , bk &. f
i.
l'
.Ilh /,1.Ql'
m oderate heat R educe the heat
.
(1#1(Q c,. )'
27'''
r'
!
ï!('/tzki?1ùl1.za.è 'Jz'r1''
to sim m er for about 1 hour till j,
-j
'x.g'
r ,j.
y.t.jj
k. >Jc
th :
1t ltffq'
).LC'1
.''i'C4.
itiA ki. b',.
L!11q?f'4.1f?lf'if7I !
e beans becom e soft and 4:11)(Il
- z
ltwfxsktlii ,E
-t:a )X f: .
l.j jt r:t c
tender. A dd the sugar to cook
until dissolved.
* Siftthe cornflour into a m ixing
bow land m ix w ellw ith the m ilk
and coconut m ilk . G radually
stirintothe boiling bean m ixture
and continue stirring until z..
.:q ...
''

t C CnC . . t:. - 'C ï

* R em ove from the heatand leave ' .
it to cool. Pour into a jelly ' .-.''
m ould and chill in the
refrigerator for several hours.
Slice and serve cold.

3/. d-/?/tJrt'?J(/ld rt'rï 1)t'f!,?.

%g)léy7 I$'sr/1JItc
<'r)r!!/'/t)ltl'?,1!ï'

. I .
'
. .. .
. ..

1. 13()lf?'/12el?2tlk ;/??cl/6)r6)?;!T;1ltl1('(t's<) jl j;()ttt'/1::Q.()()/Tp(/?'

er2/;ta4/??,lï?.x'/?J/cà6j
/l,L>é)c)1$'/?c)/1/,:'(/lr)?'
c;Ifl:/?/1')T'I/13//Ee /)?g /(a//T./,/:)à?/:/.
cr)l'
?;
//@l??' ''

jpepitol l l
 I

Spn'ng O nion C akes

pa! 4 I'
1XU
7 )
-(b 1/
1
11

lngredients: Filling-
5 oz (140 g)spring onions
Pastry- 2 tsp spicy salt
10 oz (280 g) flour l
zi tsp sugar
?.4 cup w arm w ater 2 tbsp sesam e oiI

3 tbsp oiIfor shallow frying

.. p ' !

r .
)
.
.
%
Ae
v+ .
.
.. Ar
. x #' '.
- w.
.
% Ai
-N .
# . ' M r%'' . .
!. ' '
. . -, . N. = .-<.
. F 'u -- - .
<. .
. ..a .. y'-.7-
2*'
.
'
. :- / z..
X . . . '' .
- ' .
W '
*
'>
. .
.
a
.
.z .'. #' '*4
#..+ '
.
-* - ' . m '.* '.X
.
. .- > ..
. .
.
v .
+ s ,';* .ry .
4... .N'
.
. ... . . - . .. . y
. p. '
< X 'r<e .. . '
;'
'vz k'. w.'
.
'

e.
.
e
N. < . # 1,. .. n'
..
p . .- < x. x
' ' ..
t,.* -.-
, .
.' .
V +3..x
'

.
. ' ..
.......<x.u .
e '..V .x . C''vkJ'.)
4 Jw'v k< .
. -: .
.. . .
... => * ' '' ''
;
zkkg /
,

.
..

A.u '
. .

.
.

. @j.
.

>. .' = ' .

n/
<. . Ar ..
- . #
.

. wm'
*'.'> ..+r
z .
.
.
,. n .
.. . . y z . k
. ..
; .. . .

84

l .

j
'pepitccl.
t;-
 N
NN-7p,
.
. 4*9 '
L
.
.. J $

Sp @ g .on a 5'
k
. .
- ?n! 4 .
Y' '
éIb 1#
'- >a
,
g .
.
). .< .

. $. '

* .
'

A . v;'
. . + ..g.
'

N.
v.'
.. .

.
e <. .. . .
I
i N
4 ' -'>

Y'. J * .v - . . .. =.q '& '* -w.œ

. j s
'
t e '' '* -
,. J <> v..m .' <, ..

.
< . r.-M f a ..
$p
.
.. '
*< + J >. . 4''
w . - . . w ç
! - u . )<
:
..
% 3 a ..-' .. v. . . .
. + guze .a ;w. ,.
; .,. n . .
' 'N *ç s #A ....> '- . s *
.
-.

I.-e' '''
,t'
. .,
4 -g) '
'
+ ** '
. -
..
.-.
,
115 14r -.. . .-.'' ''. ) ' '
. .
. ,
. . .
.' .

.
'
L J>w.e '. .'. . . YX'.+ ' #' '
. ..= '
. 4t'
. J .'
. . ' w . .# =
.
-.. a. . K ,.. ) .z +; ' ;'.$ u
jz( z
xe '.
x J ? ;
-
. .'
..'#'. X' 7z '
.
.
.. 9 r$ . . :

'
ePII'e -#
!
!
i
. M ethod: floured table then shape into a
i
!
cylinder.Cutinto 2 equalpor-
Pastry- tions and rolleach portion into
* Siftthe flouron to thetableand a L/$''(0.3 cm )thick round.
m ake a w ellin the centre.A dd * B rush each round w ith the
the w arm w aterand slow ly draw sesam e oil and top w ith a
in the flour to knead into a portion of spring onions then
! sm ooth dough Leave aside for
. roll it up into the shape of a
'

later use. cylinder Section into ki?

.
?(1.25
cm ) thick pieces and pressinto
Filling- thin cakes .

* W ash, dry and dice the spring * H eatthe pan w ith a little oil P ut .

0F1iOnS. Put the diced spring in thesm allroundsand shallow

'
onions on a platterand m ix w ell fry until both sides are golden
w ith the spicy salt and sugar. brow n.
D ivide into 2 portions.
! 17
1'1%..
T o com plete-
* Turn the dough on a lightly lk -
yjjjjjt)a ( ajo j,
y;
(1;
j7Jû ï.Vt
M-
o a ay a
M lX l
if'iE
ll2 i#lQ'
illl3 i1>JX ,
i..
k'f
llf)E
'
1
A1iâ :
j ' jk -
7
. : ''
.
. + #jlrljg.j4i.
ttlp.y A ,qflij
.. ktç.
roa
rjl
k, fJClA 4z#i ,:7. '
J'
.Y EJJ.
III$-1Y)F1A
. '>:k
..
441htt44çjjw o j:
.
j zj.
,41J(. 4.jtr
jé-
j.. yym jyjo
. r . * lgtili'#h#ftlyTjjJt!.c)
,
.46.
tkf: I
JJ14 ,
# (t'.. .z .
.
y.
,fr;(
.
j-
jzpsst.
.ic oj,
i1.?4:1 lkyjtptyjq
'

'
kjnk-
.. .
. gg . ,. v * t..
1-.j/jtjtr
. jj,
jzj'
y ,ôl?;#l
jN yjjt.
:7:1: ..

.. z' . .'
î te .
.

. # ).L,
'
kj k
'fl
Y ,jQI
JJ 21$.
flJ'oL.)XX
'
jjy.()
yjj)jghkyyj
.-y.
j ( ().a p y )
. .
.
jJ
. r . . ..
. pl/.
...
.h gjjt
;
jo
'

? ' * ff.ifl
j t 1?#J)/tf;j:'?.
- i( .ïN AIP ..Jr.rlfzl.
f
.
Q J' t
JIil
siF- f>' u' Zrt') ,f-tf;
fbI;(#$.1A
- Jt.E
lb.
lt ..t.
t:)1f,, TJ,I?l
jJ11
JJh.tJSM 1-T1 .
(l.2s' z'
t9/ )Jl!-
'X ,jqIA /.,)E t1pl
c.f: .

11?flt
j)tlf/
lf9.k6(:' #k/1EfA'ifllQ-.19q1:
.

@t''iï42l' tfi'
.DqFtt o
jpepitoœ l tR.
s
I -' - ' '-'-'
 A pple P ie
a
5j
z
y. y
r
y . ;)jy

* 7+ X '
'
.

. A *aurT)
.
,.' .Vj
.,
., , .
.
.
, . g .
.
!x.v < .r J..wg. .
-

,.

4?
2
%
''
.
.
.....
.,+,rv,:
'. . w$.j,.J.g
' .
.< .+
*k'* ''
..>œ .w
=
.
.

'
.

*
.

k ''Y
, .
j-'
,. ..
j j
/'j !,
'
.. . $4
;,
w
,.'
..;
.
,;
,
',
g
. ,

w
v .
.

.y t.
.,.. .... .
. ..% .;.x
o.
.. > .
+ .w
x
jjl:
.
y; , , ''
'
'
.+>+< . a
.
s.+. .r
. z.
g. s.
'
. ..
.
jjj
,j,
,.
)
j
)j
)
'
#, .
'*
W .'A
s
bj.
. ' .'
j'1
k
<
'.'
z -. y
..
' j'
!4
'
,,
.?
/... . . ' .- ..,
..,
.
.

'

.
. .
,
.
.u
7,i. .,..a.,jjj,r y: j;tt. .

ï '
' < ' '' <. . ..'
- .
# , ,., ,,
. .
o. A y - r
.' .
N,
:7 ,'' ''' .
.
'rqç... ' E
) i
) .
..

. tqH
r
-
q
-.
r;l jljjjrjjpjijijklr:ply ----
.
. . ...
, . ,.
,
S
. 7.. '
.
.
L

.
'
, . . .. .. . :

86 jpepitoE l R
 Ingredients: hole in the centre of the pie w ith
the tip of the knife to allow the
Pastry- air to escape.
8 oz (224 g)plain flour * Beat the egg and use it for
4 oz (112 g)chilled butter gla ing the top of the pastry.
1 to 2 tbsp iced w ater Bake in a preheated m oderate
l egg for brushing oven of380017(GasM ark 5)for
10 m inutes then reduce the heat
Filling- to 3(X)OF (Gas M ark 2) and
3 apples,about 1 lb (!4 kg) continueto bakefor 15m inutes.
1 oz (28 g)butter Rem ove and serve.
2 to 3 oz (56 to 84 g)sugar
t.1.$4.:
M ethod :
A-
Iaastry- td7 ?.
ik8 'A'C 224 Q .)
* siftthe flouron a table and rub i'I
t-/l-ill4 R ( l12 V )
in the butte t?.
ktc l aj. ï2 ig.a
rto form fine bread- l ï
.
X l 1t.? %IM
crum bs. M ake a w ell in the
centre and add the iced w ater to 9gj!,
j.- '
knead into a softdough.K eep in jj;
. #:: 3fyl'g 1jy (.y ,
;kji'-)
the refrigerator for 40 m inutes. rf
#.?: 1'tz (28Q )
t7# 2 -?i3 '
A (56d/844 )
Filiing-
* Peel core and slice the apples X ii :
thinly.
* M eltthe butterin a saucepan to X-
stir fry the apples for5 m in * titJ))#;r
'
T
E%. -i: ,bkA 11a?lt!* t.'
;l41
th utes LJIR#.!1$ S-VN '
. ê!l1$ 141Z
--o 43r11M
R en add the sugar to m ix w ell. t
)L ,y>p.k711 (
jyA y?
ythxyrjy iptrx v
em ove and leave to cool. sp,r lj.k.
-go

To com plete- â2y '

#-
* Return the dough on to the * V YLX / .'
t a!i.L''kr lzlx?'Y T o
floured table and roll it into a * , %!'l--i: l.!1$$y#1. t1T:'
lrJz1'
-
J5 (ry
kk '
thin piece.Cutinto Iarge(3,/7.5 7JCA FXW SJl' fil-tfo .
flqo
cm diam eter)andsm all(2.75,/7 tA -

cm diam eter) rounds with the * t

pastrycutter il1l
.
<.12$ / ;bL#J1
!#.
j(&
'i
jLJ.?ëLf.àif-l11$
Li
.
n e eachpiesh el
l
with the larger piece of pastry
fiti j
jjgypg
.r.
ql1$
,9:1 8
s jtjcjèjNj-j
fA oy'
i
l.
4 r
,
-., jkzkysx
,
jJ
.k?
lE
.
grjttj
and put in the apple filling,then o fljityj--j
.jjtt:zirjj,Jitktkyjyyj
.

place the sm allerpiece ofpastry o ltjrj1.iry'ytci

.
frlljjkjkj-tyym p p: o
' on top.Pressthe edgestogether r'
p 1 ))y - ,Js2KfTr .
!y>tiq jlto
.
.

tightly w ith yourfingertipsand * 1,

/1 i:A ifrtl!èEDJAY!38O p!' .ç (W lr
kt
pressa crisscrosspattern on top 5 !!à
'')$7.Jt. 2'
lrli ï.;l0)J%% ?#f: ffk'
2
with a blunt knife,taking care X 'Z/i300 l1t (c Tl(,
it 2 !)
J1)X '
' N 15
notto break the pastry.Pierce a JJ'
LJ
?'ii11IfR o

jpepitol ll /
 G lutinous B alls m
'
L ight S p
Lt - .
R 1// e
4 :#- . . 1

,,,.n; .< y
y..
;
àv@ .
' ,
h .

.j.
,
.
'. #
....7(91,t .
'y
t
'A- '
yh .

/')) .
'
U I/V b '

'
à
''
'
. ..

.
--
.. . qf4
--:;kj;
,,
-;
.j'
-
..
-.

,
)$2g
.
,. ,
' -
'

4k
.
,r' .
l
ï
t
'
.
.
.. $y

% .

7 x 7 '

88 jpepitoE l o
 Ingredients: 8 Bring the other 4 cups of w ater
to boil in a z-quart saucepan.
Pastrp Slideintheslabsugarandyinger
10 oz (280 g)glutinousrice flour to sim m er for2 m inutest1llthe
8 oz (224 g)warm water sugar dissolves. Return the
glutinous balls into the syrup to
Filling- sim m er for 2 m inutes. Scoop
21
/1 oz (70 g)slab sugar into sm allbowlsand serve.
5 cups boiling w ater for blanching
1.
7
*#1.*
.
Light Syrup- A
4 cupsw ater f;rl-jkïo 10.
2 ( 280 Q )
4 oz (112 g)slab iA 7J18 ' R ( 224 X )
or brow n sugar
. 1 slice ginger o yt ...-

I )k.?)i2 l L
R (70'
k M C) .

ethod :
7Jc s y-F'
tlm 4L)Ef'
!
P astry-
* Sifttheglutinousriceflouron to ë z11-
the table and m ake a w ellin the % 4' Vk
centre to pour in the w arm V'-ti 4 V ( l12 4i)
w ater Slow ly draw in the flour
.
ju
y. ) yj.
'

to knead into a soft dough.

Lea êil
éi:â .
.
ve aside for later use.
i
k-
Filling- zlc q..jty/ejys ; !
: .p.,fjcrsrjI
. )r.),t
; o j:
* C utthe slab sugar into 48 sm all A kjt7lktjq.r
v )4 j:
. .
ikj'1Jxlïjj
ik4-tjy ,
7 cubes. tk N - x'.fl:/ o .

To com plete- îf1#f-

* K nead the dough again for a * C' X'I'IXVJRV48/Z
I'1N-.f-L
%'slf
.o
! w hile then divide into 48 equal V W '-
.

portions. Press and shape each '%'-'-- x

. zk ?:; .X lJ)t;44(,
J:248W;fi) ,LJ.fJ- '1:
portion into a sm allnest-shaped jqjw:
, akjxa .jrjjt.x lu yj
.
..z. ,
round.Fillthe nest w ith a sugar jk u Jy< o
.
.
cube then draw the edgesto seal :i; m rpytjcs #- f(;'
< i4 ,fjlzki i
g ;.
k-o
securely and roll betw een your ;;tt-
!
Q ycA 4ïi,: ;1Li:-lkl,1:1:)
4 lkn .

palm s to shape into sm allballs. hto < ël$. L:

* Pour the boill
'ng water in a w ok
or saucepan and put in the
glutinous balls to blanch for 1
m inute. Rem ove, refresh and
drain.
2lI
& 7J11:?(1@> 'q: A zf k
fi-
y-o
* I' J7J14 Pizyk7r
'
vi%1o''rh '/1kA T t; $
V X ll'x i?rfilll' X o W X A VfA
fvx 2 V x ODIV X X X X e

jpepitoE l u
 ango P ud ' g
a>
A !
ju ;;j. o
w s
)
Il
.

lngredients'
. 2 eggs
11/i cups evaporated m ilk
2 packetsm ango jelly powder 2 large m angoes
1ki cups boih'ng w ater a few cherries for decoration

e%JkW'
+ i XF .. . . ''
.
;9
#'
. X. f' ' '
<
'
X e eJ- ''
' .
k .. -

. .. qlk. e (. eo
.
. . . .
'
sz

'
:.
'..,. '
b
''
-
ê
3
1
'f
b
'
6''b
t
.
?,........
.'

-.
.
.
. .
.... .

'-5
-
'
. .
k
.
.
r
.

.
.. A.
.

: .
. <
. .
'
.
, , a j g,
e @.
.'
.'
/!

J! ' . .
'

.. <+
.
. *. ?.. ' -

. k
.
?.T;
.
.
. N .y .

(
.. > . '. *.'X
'
. % '.
'
'
. .' ..
.
xf ,
.

90 j
'gepjtoE x R
- . . .-
 M ethod: batter to w hisk for about 1
m inute.
* Place the jelly powder into a * Peel artd dice the m angoes
decp m ixing bow l and pour in finely. A dd to the half set
theboilinjwaterto stiruntilthe mixtureand stirwellthen 511the
powderdlssolves.Leaveasideto jelly m oulds to about three-
' cool. quarters full. D ecorate w ith
* C lean and dry another m ïxfng sliced m angoes and cherries.
bow l, w hisk the eggs w ith an Ltave to set in the refrigerator
electric beatertillfluffy then stir arld serve cold.
in the m ilk to beat w ell.
* A dd thehalfsetjellyinto theegg

# ..
.
jj'p .

. : .
. .
. ,
, . jjjyy ) j jy
,X jk:;;
. . jpgj. j1
w.+..
.
. u j.y
j j.j-s
/$
. :27T:2 fll
o
'''
..
* -:.J't K
xx :
'

.
+ jsjlgr.
qtljjgjjyx a rtcjk,
'
&.yjjcjg.
,.
#jI'?Q 'tkK .-% If'
A fRlfjo
. .
.
* A fpiA pl)%.kjx tpA L?,' 7tg.t#J.
N.
i'#jyu )jjp y o. o
. + pc y.lyjjsjjayyyyyznayka p rpjy jj
. . r;?-
J l yu91 o
zy i'tli%:ykA PJJyJ/' I/ A #.tyIM I J?
YJg & 1&Q- 'LwtzjAtgrpshtrltkïEfCl l.k,
J:- tt.::#k;9.:$:.K .
'
.
f'?4* ,tk% <
.
jtu .-. rjyjyjr
jk?
yjj!o
k.

ki
''
y.
$
''.. Yr t

z'J. ' .

jpepitomék
 Sago and P m
' eapple Sw ed
r
zt . '
4. 6J +.
'' 7,
f.

..
wA 6
=N .
.

% ..
j n
u' .
). .

'
.
.
.:..
'
. .
:

'

s. ' '

'
1
2
)
.
- '
. k
.
. .
. . .
,
.
.t 1
cydkrstcg. 1 idrh . . 1
'
t
.' '

':,(.
i' j
oq...

. i
.
.
- .
. I
(!''
.

. 'R tllqp ,j
..
.
.
.
'
t;
.+.j*.
e z ju . e '
.
n.
p
<ï'
.
.
% .e > '..
.
;.
/ .- .- - .
..
tj
.
y(
;)
qi
:: . tgl-....
. .
. jy
- .
--.
.
: . ., .
''
. . j-o
â ,.
.
.
,
.. .
. ..
.
N. s<
. . , .
D..
'

. . #u t
,
r 1
w *.
4* i
L @. f
;

92 jPepitoE l tR
 Ingredients: t.
,t:.1.:
12 oz (336 g)canned pineapple '
Y X 12%V ( 336 Q )
6 oz (168 g)sago A X 6'X ( 168 V )
3 cupsboiling w ater 71Q8 t;!k
8 cups cold w ater Y 8 * C 224 X )
8 oz (224 g)sugar aym y.ytu u yj
a few cherriesfor decoration K $1 . .

M ethod: zy .
l-
xx..lipyylfjtjljo
*D * l'
?gl Xi44 i5tf ,A 71IA:#k1q,!
rain and dice the pineapple. oïjilirE'
rrrl
zïl
l A iyrzl
k ,71#,:7.:*
* Soak,w ash andsim m erthesago T''
?c?A ix g o
in theboiling wateruntiltrans- * X EAJX;'
.
V8tïix iv o7111:1$:)$1
parent.Refreshunderarunning JJCAXFJorAXPYXXY- J5%
tap to wash away the starch. X QWXXPCX YXAC--XX
'
D rain .
J:J ,L2* .t -f'5ht!
r qg âiïtr!
sir%o
. * B ring the cold w ater to boilin a
4-quartsaucepan.A dd the sugar
to sim m er tilldissolved.Pour in
E thesago and continueto sim m er
for 5 m inutes.T urn off the heat
and stir in the pineapple to m ix
evenly. D ecorate w ith the
r cherries. Serve hot or cold in
sm all bow ls.

; jpepitoE x '
l.
z
U- - '' -- -
 C ' C ooke Te
l. To BA K E is to cook w ith dry heat,or to dry food with heat.
2. To BARBEQUE is to cook m eatover a charcoalor wood flre.
3. To BIN D is to add egg, liquid or m elted fat to a m ixture in order to hold it
together.
4. To BLA NCH isto im m ersethe food in boiling waterfora shorttim e (from 10
secondsto 5 m inutes) in order to tighten the texture setthe colour orgetrid of
any unpleasant sm ellof the food.
5. To BO IL is to cook the food in hot bubbling liquid.
6. Te B IIA ISE is to finish cooking in a tightly covered w ok or saucepan.
7. Te C R IM P is to slash the surface of a fish at intervals.
8. To D E EP FR Y is to cook food in a large am ount of hot boiling oi1in order to
m ake it crispy.
9. To D O U BLE -B O IL isto cook in a covered container.w hich isplaced in a covered
w ok half-filled w ith béiling w ater.
l0. To D IG IN is to rem ove excess liquid from the ingredients throug,h a strainer or
colander.
11. To D R ED G E is to sprinkle the ingredient w ith flour or sugar,etc.
12. To FR Y is to cook w ith a little hot oil.
13. To G U T is to rem ove the intestine and clean the inside of a fish.
14. To PA R BO IL is to Ieave the food in w arm oi1untilhalf-cooked.
l5. To PA R C H is to brow n food in a do rhot w ok or frying pan.
16. To PO A CH isto sim m erfood gently in a liquid which iskeptjustbelow boiling
point.
17. T o R EFR ESH is to rinse the ingredientw ith cold w ater after it is blanched.The
ingredient is then reheated before serving.
18. To R O A ST is to prepare the food by using high heat, w ith flam e or over the
charcoal.
19. To SAUTE isto stirthe ingredientsquickly in a wok orpan with a little hotoil.
over high heat.
20. To SC A LD is to plunge the ingredientinto boiling w ater quickly to m ake peeling
easier or to clean or loosen the hair on the ingredient.
21. To SH A LLO W FR Y is to cook the food in a little oiIuntilboth sides are brow n.
22. To S R is to cook the food or liquid slow ly over low heat.
23. To SM O K E is to place the food on a rack in a wok or oven filled with sm oke.
24. To ST EA M is to cook the food by putting it into a steam er placed in a w ok
half-filled w ith boiling w ater.Tim ingbeginsw henthew aterboils.H igh heatShould
be used so that there is enough steam to cook the food quickly.
25. To STEW is to cook the food w ith a Iittle liquid over low heat.
26. To ST m FR Y is to cook the food quickly in a little oi1over m edium heat.
27. To TO SS isto m ix theingredientsevenly by throwing them in a wok and jerking
the wok up and dow n.

*I'
he cooking oilused in //7/.: book can either be corn oil, vegetable oil, peanut oilor
sun tlow er oi
- l, unless otherwise stated.

94 jpepitoE l l
 @> Y
A $1pc,
=
-2A

> - 41 ..A /làk/.4'Juë'i''t.h. t. X f.

fl/l!os?kyfllsl
. t/t'ptl kfzlgi rtaL.hto/Lfrl4ïf k o
#I* ..-.II.A YJLJ.V.'
.k:4:A ?jk?cb1;!'-h.t * jF1t9(l7L7%l>k% '/A o
K - àp71CL#A A +.K 1 Fât11' 1+ fCA - @ o
*+ - hS.R /JIkA A 7#.I XJ#1X - F .X )1löLt' illC%'.o
lû - $ A * lkA @1I7#.4''$31*71f!t!77f. / 1:17;&/1to A tCJVLX G iSJot ïJQ.-#.'
h1to
1.f% - fqrlifpl2(7.h7h A YJjé:/1lo T1A.F. kl/l>f,fl' ï3'Il#Rl1fb!W A .û':X' '1 f )11% W'o
$$ --IXX S:YIA W 'IJIA A FWi- QA A 'L-silsipïekL#Et, tlfkllkzftll sïy t oiéltjzjèk' l/rr
yzl'-l-
.
bog .rAt,%1J) ,ll. jti'lLiplr/ë o
* - 2tfA 1J,!p!ë#$/,t;;Jc#r;â: .rt$lI m ' l!f##$k?: A L1'!;:1tQ X 'X # # ;'
1I'Iy '
N o s% p$&lck1!I
!#.
oI/LI
I iCJSbtJ.A'Qi , ryzjqAlii trtrrll. o
T.K .--ltiA lfrlztsit-iïsl
ktltt/jtllirEtfllt
#lrrlfck/ A o
%' - % ë W l.f ,lizk k itA i?p 'àkA d lil 'LELS IIQ I-'Jo
âl --CtjA IF JK l.fë ,lkzkk jltlop xifhr/itliE iïiEhyfii#lq#.llt -k .rMl.kilif4 #1o
> - L:% !$t t4%19L2@1t#?1'f:#% X .ê' .#àfit?A't3t-7./l x tfz o
1 - -lll#d'
lskil A io f:fhltgrkiW -K ks'ill./t-i4 A ikEzpk ,IF.R YJICK IA,%.W:#kA ':2 '7i(A.iA l)1 k
t'
7::ti)4l'I-JJ4xnfJ!JbtA o
2:9 *1- 1?fA #J T'A i?9JJI' .
A ?èl'dkl' lsllfl
jk?l4/lçr#iltTx ï. iflt/tPi ,N R &.?)pll, j/ knfo
% - L2 !!rkys' A #JX /AI iïlttriliil 'A ;#'xt$Y'' l* r!4lXiA ' m I t# ;J o
!# - 1 A A JAA j:A FgL4iàA %.?ty!;t'Iy. 1m A t@#tso
tJ
-xqiL* - yfiû /l2Jktàk A I A rt'tz )1':1J. & 4&J.k'p# s!kI,
& C.o
j.
q - 1 p.tF.1ll kflz-riti/ïh R rrJtï / #llzihl/f ,'r6lA zdtl' s'JIllIjfffirJk.@ 'lfit o
* - % #t@p1î$!'ioiA lk.lci, % ' I1f!7/ Q k91uQA /At R * Jk42t9#A i% 'L4A. .t> M 7J14zu'I'lJ
f: o
M, A 1 - A % Jt.P!A - QCI. I/TK :.j 'tlr'f-éL2l/kl'
. étth(14 ')>qpj ' JYA W )A 3:4'û/ l91/ f ?
$1..L'=
l .kK l '$j' ' t'h'd r#l2 % fè R * % # T4ë rfI14f441%to
% - h A Y.rLJ.i4t?4t:t't//r/tlà 1 *;,% l;$L .i!Jtcf ''P/ JA ktifê 1 4:9::44/6ro
$1 - 1':)1::% 1*t/é!Ef7p% ' /#A ,l lk. kl.--m Q K .I&J!7+ 4zj/IL'uttq Q)/fi3lfi ''8.'
J'% Uf-iNA YJ
1 $%2#'i4'/!$ilcopiQ . A/jtSë /lc.1.
j.111o
l $r# ''--NLR Q K YZ#Ji4'#) .'$6'/ X h'% 'h A /.r$L'iilm /pl'V h:gixM * Jlttf;t r1% pJO .t2ùk#IYx
'
fxtrbioiN 'ltçsllYqtz'l-ili: o
# - $ï$1;1zfkVJL/A ï. 'EA 'L Ir1tl#à 'ïllk ?J2JfXJo
A - 1SA 4z .,
Tà$:A.711.1'A 'fitji/lt-lf.ltlt-/lh flël'rl'lA l v N 'J&f;t!!lJ -AQtt'fo
f: - -SIGR YJl' kA J1ll/:j#.irt ,U':A 9LA * ?;f: éx -?,1;k ik lit'i 4 11.elftf>C.k-j'.r/''F/lrf#'zgk o
i: - )11A !ptl17J1t't x /1 1à '1/ . 21: x?#t2 W A c/)il%to JAë lrzfttti/krlcë è.fl4l+izlcrI'o F. 2
'
/ A %'oik A z lillltflW -rfplJ1lt)Jdk?#ï-o
1: - )lfJh % bkA hiIJEAJ'LQ . 'k *:,.l 'ïkllt1 ytllk kf%'qt;.* 'sijl/k-t iikiqkr/lf.X '1217:Vt1I!# o
1Z11! '- lrzE A ltvlllîtrt#vlliîtlktltl lët'hl / -1IJf1lQ â;,1:?)lo &.m #tf Q o
Fk - ' !2i;k çi4W 1:)1lrfl 'Cffî'f'tc$, .
7z.
# lki/it4- o

-
. 1.:,$:(!1R JJj,gR RI2 .ifhJl'
jîW j$$;
i* .# f4l, êqiIJ.
O 7: jpls?k/1;ZJ:gfj s

jpepitoA l tR
 C PS C P T,IC NSL .
C H O P ST IC K S PU BL IC A T IO N S LTD .hasbeen established form any years
and specialises in high quality cookery books and cookery cards on C hinese
cuisine.T he authorofthe C H O P ST IC K S R E C IPE S series- M rs.C ecilia J.A u-
yeung - continues to research and develop new recipes for the com pilation of
m ore cookery books.
M rs.C ecilia J.A u-yeung graduated in D om estic Science from the H ong K ong
Grantham Teachers'Trainingfollegein 1956 and wasim m ediately appointed
by the H ong K ong E ducation D epartm ent to teach at the H ong K ong and
K ow loon R estaurant and T eahouse E m ployee's G uild School.Since then the
author has gained valuable know ledge of cooking from m any fam ous C hinese
chefs.ln 1971 M rs.A u-yeung em barked on a career editing recipes for several
established localm agazines and new spapers.ln the sam e yearshe also started the
C hopsticks C ooking C entre to provide the best facilities for learning C hinese
cooking.ltw as in 1975 thatthe publishing com pany w as established to publish
M rs.A u-yeung's recipes in E nglish and C hinese.H er husband M r.W ilson A u-
yeung developed a keen interest in photography in his youth and eventually
turned professionalin 1960.H e then undertook to take a1lthe photographs for
the cookery books.In 1984 M rs.A u-yeung com bined her extensive experience
as a cookery w riter w ith her husband's skills as a photographer to produce a
cookery book for H am lyn Publishing.
In 1985 M rs.A u-yeung began to w rite her new series of cookery books for
parents and children to learn C hinese cooking together.The first tw o books of
this series are FIR ST STE PS IN C H IN E SE C O O K IN G and M O R E STE PS IN
C H IN ESE C O O K IN G .
B esides publishing cookery books, C hopsticks Publications Ltd. has also
started to publish books on travelin C hina.

A m * K * K nw l1* #
zaj'
lE lilltk7ù-lk lk''lJft--/Ll.
c1,
'
:%:
' l'--..
P.
jF
.R j'f.-16'')t.24J't'(I'@pêttt'jl
1'
,+ ?11)1% '.$:4'iq
@I$ltkfs
.
'
xt.
''
i
('
1rp % (j6ll
étt
ï.:h);li:AE,
% -2.l11i
/,lr
yIIofjW l
rttrlljsi
l
pp
l);k'1:7!7a
f
,
'
1;Il1'
.i'
.
ll
ï()IJffk1)!q>'
(
.'
,
# j:kzYt
.1121
)tzI'o7rt- .
jLt; .ïq'
./-érlïtfikji?f.$1gL
J//I),k;M'
A /.
1klz.L.LL?.
:tc!uI7Lf'
,
2fi1jkfè
1f.
tofj'tI'f1
,h
xf1'X ,
!tl!';)/?CY)Ct.IrlIls ftJtttlïtkst* o,)171$ r'pfJ.
. . 'rJ.
J.
1'èJkzlEPJ .i /.'
t/hïX 1 / .14.:)rklî,D.i--q 1': .
4,
fl:'L)f-t) ,11'I1: * f1tt1& 4.A Tiifé/pti?ji,F. f.m.tJ.f2t)'
1-lA lrll1l'o
.

. b'
r'97A .;$.$i.
. 1i.i6'x l-X-)h'i41è 'fh'la . i'k)''tLt)11llk I' 'J/io k' f I'..---l/ikthl/tz'kz'çïIf .'
1Pi rk /1ll tk
ogL91 ')Jr,9:4kftrI1lll 1,
'
tfllIJJ) r)Q zul(t, !7?l
r/ta itlfililll''4$)JI !S LJJt/lzt k-4r#' .
s
t/!
ll/ltjkwlZJ; !r')x
'fi.
fl
.
-
.
2frùfJrt o zk11ïIJ i'-LJ: 1lIl1ltizz .jL'fï:
. 7..1.,rfa kti l;2.- , 'fI;''
k )t??t.
kt.f/r ,Y? f$E
jp'i-lil/1.
J;# r fllzri'
ftfr
;$ g!'flX ;5.#4t.
- k1$
'J?(c, 4xïIf .7kk''k'%'
zk p11$1/t I '-.. P.
J1'
ti.
'lI5A J/) r'. : $tJgqTa (k;' .261'.#.17i $r -ulFlit)
'
L?f,k'
à' Y''fê f?t i/t.#' .(fit'
k1ft J2 -(w' 1 F$f-, !
r.1-t. lc
t'h:4lI$J tkmlrLlz'?tilè* î. 9!) 41!à'
ff !'rAJ' ffYïA 'l- .(JISL
JSJ'
/T 'ffli yki1' .i
ïfgrto41)$.j4, 1:14'jk 111. 'y)
(iyt!lo J- lltiyrz!â1 k , )L #tïl.s!t'1: .kt.I g*.r('
. J
.
rp,fI(' 27t. sf%.r&ijJj? r. 'fw:l
'
p.rf1tfTs?)a iih'fjtftrff/yh!J1)k s zk;.k
2'E
è)
..
(;1.)% !r îE!.6 lk !
(k1il.h',))iN f tilill j99;,'
$7. fb.
;,'
;2'i !( f .f$h' Ilzll!
V pl tI'l/
l2;I)rT o fF.7) u. fl'lh'L
.l t,j101.J.
t)'t!l' tfltl' i.
(SJI' .-2.' hjl%(!,W rlf1IIIl' 7
tlllàiiilsk) z'
$r#%TJE J,(4',2..J,rl f1rj$1gt4jt.l:&;i-
.
.

96 jpepitoE l l
Published and D istributed by

Chopsticks P ublications L td.

P.0 .Box 73515,K owloon CentralPostO / Wcc,Honz Kong.
-

116D W aterloo R oad, G round Floor,K owloon H ong K ong.

TeI:3-7115989, 3-7115911.

tllCecilia J..4 U-YE UN G

A l1rights resen 'ed

lstpn'nt January 1986

ISBN 962-7018-42-2
Pholography by W ilson .4u-yeung
A u-yeung C hiu M ei
Edited by Caroline A u-yeung
D emkned by Lord LW/J Desizn and Production
Krups kitchen equipm entprovided by Cheong H ing Store L td.

rIt))k ?$/t lT.1fLj;

A 9X lt 49* K ?z'.
VF1
igi'ê Fuilkrh 511* 111735151
fçi% ?LI /YIJl. jlffl16#,tD Jtl-h-
'
;EJX :3-7115911, 3-7115989
.j
c11);piIttpl
/f1fzjk4t)jljIIIJslL#1;.
11:

jpepitoE A l