The Joy Of Cooking in Wendy's Kitchen

  Ingredients 160 grams or 1 tube egg tofu, cut into equal discs oil for deep frying Gravy 1 onion or shallot, sliced 1 teaspoon garlic, minced 1 teaspoon ginger powder 100 grams beef / pork, minced 5 prawns, peeled 2 tablespoons vegetarian oyster sauce 1 tablespoon light soy sauce 1 teaspoon dark soy sauce 1 cup chicken stock or water 3 baby corn, cut into small cubes 1/2 carrot. sliced a handful of baby bok choy or other leafy vegetables of choice) cornstarch slurry (1 tablespoon cornstarch + 3-4 tablespoons water) 1 teaspoon sesame oil 1/4 teaspoon ground white pepper Hotplate 2 eggs, beaten Instructions Cut the egg tofu cube in half and gently squeeze out the tofu. Slice it into equal discs and lightlot on paper towels to remove excess moisture. Fill a pan with enough oil to deep fry the egg tofu discs. Allow it to get hot over medium-high heat. Gently lower egg tofu into the oil and allow it to fry untill godlen brown. Remove and drain on paper towels.  To make the gravy,...

  Ingredients 300 grams shrimps. peeled and deveined 200 grams chinese oriental sausage, sliced diagonally 2 cups broccoli florets 2 tablespoons olive oil 3 cloves garlic, minced 1/4 cup honey 1/4 cup light soy sauce 1 tablespoon rice vinegar 1 tablespoon sesame sedds (for garnish) Fresh green onions, chopped for garnish Instructions Heat 1 tablespoon olive oil in a wok over medium-high heat. Add the sliced sausage and cook it for 3--4 minutes untill browned. Remove from the heat and set it aside.  In the same skillet, add the remaining 1 tablespoon olive oil. Add the shrimps and cook for 2-3 minutes on each side untill they turn pink and opaque. Remove them from the skillet and set aside with the cooked sausages.  Add the broccoli florets to the skillet and stir-fry for 3-4 minutes untill they are bright green and tender-crisp.  In a small bowl, whisk together the honey, light soy sauce, rice vinegar and minced garlic.  Pour the sauce into the wok with the broc...

Ingredients 6 slices of bacon, diced 1 lb french beans, ends trimmed 4 cloves garlic, minced 1 teaspoon black pepper sea or kosher salt to taste if needed Instructions Heat a skillet over medium-high heat. Add the diced bacon and cook untill crisp for 7 minutes.  Remove the cooked bacon using a slotted spoon and set aside. Retain 2 tablespoons bacon from the pan. Rinse the trimmed french beans in a colander. Shake to release most of the moisture but dont dry it completely.  Return the pan to medium high heat. Wait about 30 seconds for the bacon grease to heat up again.  Add the french beans and toss to coat in the fat.  Cover and saute the french beans, stirring occasionally untill charred and bite tender about 6 minutes. Add garlic and saute. Stirring it frequently for 1 minute.  Return the bacon to the skillet and saute, stirring it frequently for a further 1 minute.  Remove the skillet from heat. Add black pepper and toss into the bacon and french beans....

  Ingredients 1 medium onion chopped into cubes 1/2 yellow, 1/2 red & 1/2 green bell peppers 1/2 carrot, shredded 1 potato, cut into small pieces 1/4 cup organic corn 1 big tomato, diced into small pieces 1 stalk celery, cut into small pieces Instructions Sprinkle olive oil in a big saucepan. Saute the potatoes untill it becomes soft. Add the yellow, green and red bell peppers, followed by the shredded carrot. Saute for a few minutes untill the vegetables soften. Add the chopped onions, tomatoes, corn & celery to the saucepan, swirling to mix with the other veggies together.  Add 5-6 cups of water to the saucepan.  Once the mixture boils, turn off the heat down to maintain a simmer.  Add seasonings (salt & pepper) according to taste.  Simmer the soup for 20 to 25 minutes, or untill the potatoes are soft and all the flavors have melted together.  Present the soup in ladles into bowls. 

  Ingredients 0.75 teaspoon salt 1 head broccoli 4-5 cloves garlic, minced 2 pieces ginger 1 1/2 tablespoons oil (divided) 1/2 teaspoon cooking wine Stir-fry Sauce 0.38 teaspoon salt 0.75 teaspoon sugar 0.75 tablespoon cooking wine 0.75 teaspoon chicken bouillon powder 1/2 teaspoon cornstarch 1 1/2 tablespoon water 0.75 teaspoon oyster sauce Blanching ingredients Ice water (enough to cover the broccoli) hot water to submerge the broccoli) 1 teaspoon oil 1 teaspoon salt Instructions Add the salt to a large bowl of cold water. Place the broccoli in the bowl with the florets facing down. Move the head up and down several times. Soak the head for 3-5 minutes to loosen and dislodge any dirt. Using a small knife, cut off the broccoli florets starting with the outermost pieces. Snap the remaining florets apart by hand. Cut off any thick skin and uneven stem pieces. Then slice the florets into smaller pieces.  Combine the stir fry sauce together. Set it aside.  Bring a large amou...

  Ingredients 1.5 head Chinese cabbage 2 tablespoons vegetable oil 3 tablespoons mnced garlic 2 teaspoons cooking wine 1.5 tablespoons light soy sauce 1.5 teaspoon sugar 3 tablespoons water 0,75 teaspoon vinegar 1.5 green onion, chopped salt to taste Instructions Cut the cabbage in half with a kitchen knife and remove the core.  Tear the leaves apart into 2-3 inches by hand. In a big wok, add the oil over medium-high heat. Once it becomes hot, stir fry the garlic for about 30 seconds or untill fragrant. Do not let it burn. Add the cabbage and mix it well together with the garlic.  Increase the heat to high. Add cooking wine, light soy sauce, sugar and water. Stir fry everything together.  Cover the wok and let the cabbage cook for about 2 minutes.  Uncover the wok. Add vinegar, green onion and salt to taste.  Cook the cabbage for an additional 2 to 3 minutes. the cabbage would have wilted which is still slightly crunchy and caramelized.  Serve it hot a...

  Ingredients 2 large eggs less 1 egg white 50 grams frozen crab meat 2 tablespoons olive oil salt black pepper thinly sliced chives or scallions (for garnishing) Instructions Crack 2 large eggs 1 egg white into a bowl and beat it together.  Add a teaspoon of olive oil and a pinch of salt. Stir to combine. Set aside. Place a non-stick pan over medium-heat. Add some olive oil. Once the oil gets hot, add the crab meat.  Stir it and break the crab meat into smaller pieces. Brieftly saute it to remove the moisture. Season it with salt to taste. Spread the crab meat pieces evenly and pour the beaten egg into the pan.  Lower the heat to low-medium and wait for a few seconds to let the eggs set around its edges. Once the eggs start to set around, use a spatula to pull the outer edges towards the centre. Keep doing it to gather the egg curls in the centre of your pan.  Turn the pile of egg curls over so that any undercooked parts can get some heat. Swirl and move around...