FRIED SPRING ROLLS (SHREDDED DUCK FILLING)

For those who love spring rolls , here is an easy spring roll made with left over roast duck.
Shred the meat from the duck, 1 bowl, add a small packet of the transparent noodles( tong fun, soak this in water till soft, drain, cut up)
Grate 2 carrots, chop 2 garlic, ( slice a can of mushroom, optional) add seasoning, cornflr.

This spring roll is usually made with the dried bean curd skin but you can use the normal spring roll skin.
Roll up seal with a paste made with water and cornflr. deep fry.
Serve with chilly sauce.

copy (c) by May Fam 2006.

LOTUS ROOT SOUP.

Lotus root soup is a much loved soup, this soup cooking in your kitchen gives off a very nice aroma. You can use dried or fresh lotus roots, they are equally good. If you use the dried roots ( you can buy this in a packet)you have to first boil it in a pot of water for 5 mins. Throw out the water, rinse and add to soup pot.
In the soup pot add bones, some dried squids, the cut up lotus roots and boil, then simmer for 2 hrs, add some red dates, simmer 1/2 hr. salt to taste and serve.

Grandmothers say, this soup helps with balancing the Yin and Yen in your body.

Copy (c) by May Fam 2006.

FISH WITH HUM CHOY

Hi friends,

Today I'll give a fast and simple recipe. An every day dish cooked by most household.

Hum choy is a preserved vegetable, salty and sour, you can buy this in most chinese shops and sold either in packets or in cans.
You can use any fish but easier if you use Rockling fillet (no bones), I used Rockling fillets .

Slice up the Hum choy after washing it. ( some people who don't like it so salty can soak it for a while in a bowl of water.)
I use it straight so I cut out the salt ( in the cooking)and this has a better taste.
Slice ginger, garlic ,spring onions, tomatoes, corriander and chilies if you like some kick in this dish.
Cut up the fish into bite size, season with pepper, salt, abit of chinese wine, sesame oil and cornflour.
Pan fry or deep fry the fillets, drain and put aside.
Fry the sliced ginger, garlic in 2 tabl.sp oil, add the Hum choy, chilies, tomatoes , a dash of soy sauce, a pinch of sugar, 1/2 cup water and simmer 5 mins. Add another 1/2 cup water, add the fish, the s. onions and corriander leaves, simmer 1 min, stir and dish up .
Serve with steam rice.

copy (c) by May Fam 2006.