Copyright Michael Coatesworth.

Last revised: February 04, 2008

Time for a Cuppa!

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Weird and Wonderful Recipes

From around the world

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Chinese

Fried Rice (Chinese Style)

4 c cooked rice

1 c diced pork

1 tbsp soy sauce

1/2 tbsp cooking wine

1/2 tsp cornstarch 2 eggs, well-beaten

1/4 c cooked green peas

2 spring onions, chopped

1/2 c oil

Salt to taste

Marinate pork in soy sauce, wine, and cornstarch at least 10 minutes. Heat 2 tbsp oil in a pan and pour eggs; stir quickly to make a fluffy omelet. Remove from pan and set aside. Again heat 3 tbsp oil; add marinated pork and cook on high heat; keep stirring until well done. Add green peas and cook for a minute. Set aside. Heat 1 tbsp oil; add green onions, sauté for a while, then add cooked rice. Mix well. Add salt, cooked eggs, pork, and peas. Mix again. Serve immediately.

Ham, roast pork, barbecued pork (leftover), and cooked shrimps can be substituted for pork.

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Eight-Treasure Rice Pudding

1 c glutinous rice

1/4 c sweet red bean paste

10 lotus seeds 5 red dates

10 peanuts

10 white raisins

5 walnuts

10 brown raisins

1/4 c candied orange peel

2 tbsp shortening

3 tbsp sugar

1/2 tbsp cornstarch

1/2 tbsp cold water

Clean and wash rice; cook until done. Set aside. Chop walnuts, raisins, and candied orange peel. Make a paste with cornstarch and cold water and set aside. Grease the bottom of 4 bowls. Divide all ingredients except rice and sweet red bean paste among the bowls. Divide rice and bean paste into 4 portions. Place 2/3 of each portion of rice in a bowl to cover the nuts and fruits, then put sweet red bean paste in the center. Cover the bean paste with remaining rice; flatten it. Steam at least 2 hours. Unmold on serving platter. Boil sugar in 1 cup water. Thicken with cornstarch paste. Pour syrup on pudding. Serve immediately.

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Steamed Rice-and-Chicken Pudding

3 chicken legs

1 tbsp green onion, diced

6 tbsp soy sauce

2 tbsp oil

1/2 c black mushrooms

1 tbsp wine

3 tbsp ham, diced

1 tsp sugar

3 tbsp dried shrimp, soaked and diced

1/4 tsp black pepper

1/2 c soup

3 c cooked glutinous rice

Brush chicken legs with soy sauce, then deep-fry in hot oil over high heat. Debone chicken when cool. Place one chicken piece, skin side down, in the bottom of a large bowl. Lay 2 other pieces flat against the sides. Prepare seasoning sauce; mix wine, sugar, black pepper, and soup. Stir-fry green onion, black mushrooms, ham, and dried shrimps for 30 seconds. Pour 2/3 of seasoning sauce, then turn off heat. Add cooked glutinous rice. Mix thoroughly. Spoon glutinous rice on top of chicken in bowl. Push down to make sure rice is tightly packed. Add remaining seasoning sauce. Steam 30 minutes over high heat. To unmold, place a serving plate over the bowl and carefully turn both plate and bowl over so that the chicken pudding is on the serving plate.

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Radish Rice Cake

2 c radish

4 tsp salt

4 tsp oil

8-10 strips bacon or ham

1 1/2 c rice powder

2 c chicken broth or water

Shred radish; add salt. Heat oil, add radish and cook until half done. Add the rest of the ingredients. Mix well and pour mixture into a round or square baking pan. Steam for 40 minutes.

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Recipes from around the world (English)

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