Peking Shrimp
Peking Shrimp
1/4 cup dark corn syrup
1/4 cup water
2 Tbspsoy sauce
2 Tbspsherry
1 tablespoon cornstarch
1 clove garlic, minced
1/4 tps ground ginger
2 Tbspvegetable oil
1 pound medium-size shrimp, cleaned
1 small tomato, cut into wedges
1/2 cup green bell pepper pieces
Combine first 7 ingredients
Heat corn oil in skillet
Add shrimp; cook, stirring occasionally, about 3 min
Add sauce & remaining ingredients
Boil 1 minute, stirring gently
Serve over rice
Serves 4
Cantonese Wor Wonton Soup
Cantonese Wor Wonton Soup
Posted by FootsieBear at recipegoldmine
com May 27, 2001
Source: 20 Years of the Best of Yan Can Cook – Marlen on 05/23/2001
Fillings
1/2 pound ground pork
1/4 pound medium raw shrimp, shelled,
deveined, & coarsely chopped
3 TbspChinese rice wine or dry sherry
1 tablespoon cornstarch
2 tpss minced ginger
2 tpss sesame oil
1/2 tps salt
1/8 tps white pepper
24 wonton wrappers
6 cups chicken broth
1 cup bok choy, cut into 1-inch pieces
2 ounces snow peas, trimmed
1 tps white pepper
1/2 Chinese Barbecued Park or
Virginia ham, thinly sliced
5 dried black mushrooms
Getting Ready
Soak mushrooms in warm water to cover until softened, about 20 min; drain
Discard stems & thinly slice caps
Combine filling ingredients in a bowl; mix well
Make each wonton
Place 1 heaping tps filling in center of a wonton wrapper; keep remaining wrappers covered to prevent drying
Brush edges of wrapper with water & fold wrapper in half to form a triangle
Pinch edges to seal
Pull two opposite corners together, moisten one corner with water, & overlap with another corner; press to seal
Cover filled wontons with a dry towel to prevent drying
Cooking
Place broth in a large pot: bring to a boil
Add mushrooms & bok choy & cook for 2 min
Add wontons & cook for 3 min
Add snow peas & cook for 1 minute
Stir in sesame oil & pepper
Ladle wontons, vegetables, & broth into 6 deep soup bowls
Garnish each serving with slices of barbecued pork & green onion
Tiramisu
Tiramisu
This is a very old recipe from Venice, Italy
It means “pick-me-up
“
Mascarpone Zabaglione
5 egg yolks
6 tablespoons granulated sugar
1/3 cup Marsala
1/2 cup cream
1 pound mascarpone cheese, softened
to room temp
Beat yolks and sugar in large bowl until pale and thick, about 1 minute
Add Marsala and place bowl over a pan of simmering water, beating constantly by hand or with an electric mixer on low, until the mixture thickens and triples in volume, about 12 minutes
The yolks should be very fluffy and soft, like a whipped custard
Be careful not to overcook or the yolks will curdle
Remove from heat, stirring occasionally, to cool for 15 minutes
Transfer to a clean bowl, cover, and chill
In a cold bowl and with cold beaters, whip cream to stiff peaks
Fold a scoop of the cream into the mascarpone cheese to lighten the cheese so it will blend easily
Fold in remaining cream, then the chilled zabaglione
For assembly
1 cup strong black coffee
2 tablespoons granulated sugar
2 tablespoons rum
1 tablespoon vanilla extract
1 store-bought sponge cake
6 ozs grated semisweet chocolate
Make a dipping liquid of the coffee, sugar, rum and vanilla extract
Cut the sponge cake into 3 x 1 1/2-inch rectangular strips
Dunk pieces of cake into the coffee liquid, then arrange them in a single layer in the bottom of an 8- to 10-cup baking dish or shallow bowl
When the bottom is covered with cake, spoon half the mascarpone custard on top and smooth over
Top with half the grated chocolate
Top with another layer of coffee-dunker cake, then with remaining mascarpone custard
Cover decoratively with remaining grated chocolate
Chill at least 3 hours or overnight
To serve, cut into squares or wedges
Makes 8 to 10 servings