Har Gow

Dough (skin):

1 lb cake flour

1 teaspoon salt

2 cups boiling water

peanut oil

In large bowl combine cake flour and salt. Gradually add boiling water, stirring constantly with wooden spoon. Form into ball and knead in the bowl for 5 minutes. Form into ball and rub lightly with oil. Cover with dampened cloth and let rest 30 minutes. Lightly oil a pastry board to prevent sticking and with hands roll dough into 1 inch diameter ropes. Cut into 1 inch pieces and roll each piece with a rolling pin into a 3 inches circle.

1 lb raw shrimp, shelled, deveined and minced

1 cup minced bamboo shoot

2 tablespoon cornstarch

1 tablespoon soy sauce

1 tablespoon rice wine

½ teaspoon salt

½ teaspoon sesame oil

peanut oil

Combine filling ingredients and let stand 20 minutes to blend flavors. Roll out and form into dough as directed in recipe. Fill and form into bonnet shape. Place har gow on oiled shallow heatproof pan or ail steamed rack. Repeat with remaining skins and filling. Steam above boiling water for 15 minutes. Remove from heat, brush with a little peanut oil to keep skin from drying out and give shiny appearance.

Pork and shrimp shew mai

½ lb wonton skins

Filling:

½ lb ground pork

½ lb raw shrimp, shelled, deveined and minced

1 tablespoon rice wine

2 tablespoon cornstarch

2 tablespoon water

½ teaspoon sesame oil

1 tablespoon soy sauce

Combine filling ingredients and let stand 15 minutes to blend flavors. Place a full tablespoon o filling on each wonton skin. Bring all edges upward toward center, forming little pleats and leaving meat exposed on top. Flatten bottom so shew mai will stand up, transfer to oil pan. Team above boiling water for 20 minutes. Serve hot.

Stir-fried vegetables with fermented bean cake

Especially good with asparagus, bean sprouts, Chinese chard, broccoli, any kind of cabbage, string beans, zucchini, eggplant and spinach.

1 pound vegetable of choice

2 tablespoons peanut oil

1 garlic clove, minced

1 tablespoon fermented bean cake

1 tablespoon liquid from fermented bean cake, about 1/3 cup water

½ teaspoon sugar

Salt to taste

Cut vegetables according to bite-size. Set aside. Heat peanut oil in a wok or skillet and stir-fry garlic until pungent and golden. Add fermented bean cake and stir-fry constantly for 10 seconds. Add vegetable and stir-fry to coat well with oil and bean cake. Add bean cake liquid, water and sugar. Lowe heat if necessary to prevent scorching. Cover and let steam rise to surface. Cook just until vegetable is tender crisp. Add salt to taste.

Please send email to rtrinh1@yahoo.com for questions or ideas.

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