A Chinese Menu Suggestion #3

Cut the dried mushrooms into small pieces and soak in boiling water for 1 hour. Drain and set aside. Cut the bamboo shoots into thin slices; shred or mince the ham. Bring the chicken stock to a boil. Mince the chicken and pork, add to the stock, and simmer for 10 minutes. Add the drained mushrooms, bamboo shoots, and ham, mix well, and add the MSG and green peas. Cut the top off the watermelon and scoop out the seeds and some of the pulp to create a bowl. Pour the hot soup mixture into the hollowed watermelon and replace the top. Place the watermelon in a basin and steam for about 1 1/2 hours, or until the melon flesh is cooked. To serve, place the melon on the table and scoop out the soup and flesh, cutting the peel down as the level of soup lowers.

For the dough, mix together flour, egg, baking powder, cornstarch, salt, and 1 cup of water. Let the dough stand for 10 minutes. Add 10 tablespoons of oil and let it stand for another 20 minutes. Cut the fish into pieces and dust with cornstarch. Dip the fish pieces into the dough and fry in hot oil. Turn the fish cautiously when the color starts to change. Remove when slightly brown and let cool for 5 minutes. Fry again in hot oil until golden brown. For the sauce, place pineapple pieces, pineapple syrup, cornstarch, vinegar, soy sauce, sugar, and chopped scallion greens in a saucepan. Bring to a boil, stirring constantly. Add the fried fish pieces and simmer, covered, for 5 minutes.

Cut the duck meat into paper-thin slices. Heat oil in a pan, add salt, duck, and fry for about 5 minutes, or until the meat is tender. Add the soy sauce and mix well. Wash and chop the celery; wash and thinly slice the fresh mushrooms. Add the celery, mushrooms, and peas to the pan, mix well, and cook for 1 minute. Add the stock, bring to a boil, and simmer for 5 minutes. Mix the cornstarch with a little cold water to form a smooth paste. Stir this into the pan and bring to a boil, stirring constantly until slightly thickened. Add the toasted almonds and serve.

Wipe the lamb and rub salt into the skin. Put it in a pan with enough cold water to cover. Bring to a boil, remove the scum, cover, and simmer for 20 minutes. Drain off the liquid. Mix soy sauce, sherry, crushed garlic, and shredded ginger, then rub this mixture into the lamb. Let it rest for 10 minutes. Heat oil in a pan and fry the lamb for about 15 minutes, turning to brown all over. Add the stock, bring to a boil, and simmer for 2 1/2 hours. Lift the lamb onto a hot dish and keep warm. Mix the cornstarch with a little cold water and add to the liquid in the pan. Bring to a boil, stirring until slightly thickened. Pour the sauce over the lamb.

Cut the broccoli into 1 1/2 inch lengths. Heat peanut oil in a saucepan, add the broccoli, and fry for 2-3 minutes. Add the sugar, salt, ginger, and garlic, cover the pan, and cook slowly for 4-5 minutes. Mix the soy sauce, sherry, and cornstarch with 3 tablespoons of water. Stir this mixture into the saucepan, cover again, and cook for a further 3-4 minutes. Add the thinly sliced pork and reheat briefly before serving.

Wash and drain the rice. Cook in boiling water for 5 minutes, stirring occasionally to prevent sticking. Reduce the heat to a simmer, cover the pan, and cook for 20 minutes, or until all the water has been absorbed and the grains are quite separate.

Wash and drain the rice. Cook in boiling water for 3 minutes. Drain well. Put the rice in a steaming tier and cook for 30 minutes. If a steaming tier is not available, use a nylon or hair sieve placed in a wooden basin over boiling water.

Sift the flour, baking powder, and salt into a bowl. Cream the margarine (or butter) and sugar together until light, white, and fluffy. Beat in the egg and almond essence. Stir in the sifted dry ingredients to make a stiff dough. Form the mixture into balls about 1.5 inches in diameter and place them on a greased baking tray. Press each ball slightly to flatten. Place half a blanched almond (split lengthways) on each ball and brush with beaten egg. Bake in a moderate oven (350°F / 180°C) for 20 minutes, or until golden. Cool on a wire rack.