The Joy Of Cooking in Wendy's Kitchen

Ingredients 400 grams cockles 2 red chillies, de-seeded and finely chopped 3 tablespoons minced garlic 1 1/2 tablespoons cooking oil 1 1/2 tablespoons Shaoxing wine 3/4 tablespoons light soy sauce 1 to 2 pinches sugar salt to taste some chopped spring onions  Instructions Preparation for the Sauce Heat up a pan and add in the cooking oil.  Add in the garlic and chilli. Stir fry it till fragrant but not burnt.  Turn off the fire. Add in the Chinese wine, light soy sauce and sugar.  If necessary, add some salt for taste. Stir and cook well and set aside to cool.  Preparation for the Cockles Scrub the cockles clean by using a toothbrush or any type of brush with firm bristles.  Next, soak the scrubbed cockles in some salted water to let it "spit" sand.  Soak them for an hour in a cool place . When ready, boil a pot of water enough to cover the cockles.  Turn off the heat once the water is boiling.  Add in all the cockles and cook for 5 minutes....

  Ingredients 3 cups of long grain rice, cooked and chilled 2 tablespoons vegetable oil 2 eggs beaten 4 garlic cloves, finely chopped 1 knob ginger (thumb-sized), finely chopped 1 tablespoon fermented chilli bean paste (substituted with black bean paste) 1 tablespoon light soy sauce 1 tablespoon sesame oil 1 teaspoon light brown sugar 1 pinch of salt, to taste 2 spring onions, finely chopped for garnishing Eight Treasures 40 grams dried shrimps (soaked in warm water for 30 minutes) 50 grams Chinese sausage, finely sliced 100 grams shiitake mushrooms, thickly sliced 1 red bell pepper, diced to 5mm 50 grams sugar snap peas (substituted with snow peas) 50 grams frozen peas 40 grams cashew nuts, roasted 1 handful toasted white sesame seeds Instructions Break up the cooked, chilled rice as much as possible to separate the grains. Set it aside. Heat a wok over high heat. Add a tablespoon oil and then pour in the beaten eggs. Swirl it around the pan and scramble it till it is softly set ...