Ilka Hilton-Clarke


Shrimp Fried Rice


1 1/2 lbs boiled rice ( boiled without salt )
1 lb medium shrimps ( cleaned)


garlic cloves

fresh ginger root


bacon ( or Lap Cheong sausages or ham )

oyster sauce

1 large carrot

superior soy ( light soy )

2 eggs

2 medium onions


1) cut bacon ( or sausage, ham ) into small strips

2) cut carrot into very small cubes 3) cut onions very small
4) in a wok stir-fry bacon in a little oil until cooked, then add carrot cubes and onions, stir-fry for a few minutes, take out and set aside

5) wash the cleaned shrimps with salt
6) crush 2 or 3 slices of fresh ginger root and 1 clove of garlic and place on top of the shrimps, add some salt and pepper to taste and a dash of light soy sauce

7) stir-fry shrimp in wok in a little oil for a few mins. Take out and set aside

8) beat eggs with salt and pepper and fry in a flat pan in a little oil like an omelette. Take out and cut up in small cubes - set aside

9) cut up 4 or 5 chives - set aside

10) in the wok, heat a little oil and fry 1/3 of the rice - add salt, light soy and oyster sauce ( very little )

11) now add 1/3 shrimps ; 1/3 egg ; 1/3 chive ; 1/3 onion/carrot mixture - continue frying

12) repeat until everything is finished. Reserve a little egg and chive for garnishing

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Shrimp in Batter


1 1/2 lbs shrimps
salt, pepper
2 cloves of garlic,
1 piece of fresh ginger root
superior soy sauce ( light soy sauce )
2 cups of oil for deep-frying
Plum sauce or Sweet and Sour sauce


1/2 cup flour
1/2 cup cornstarch
2 teasps. baking powder
1/2 cup water 


1 ) Mix shrimps with garlic, ginger root, salt, pepper and superior soy

2 ) Mix ingredients for batter until smooth

3 ) Drop all the shrimps into the batter

4 ) Heat 2 cups of oil and drop in one shrimp at a time with a spoon ( fry about 6 together )

5 ) Take shrimps out when light brown and drain on paper towel

6 ) Serve with Plum sauce or Sweet and Sour sauce

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Chicken in Oyster Sauce


1 chicken, cut up in large chunks, without skin
oyster sauce
salt, pepper
ginger root
garlic cloves
superior soy ( light soy)
dark soy sauce
oil for frying



1) season chicken chunks with pepper, salt, crushed cloves or garlic ( about 3 ), crushed piece of ginger root

2) heat 2 tablesps. of oil in wok and add chicken, stir-fry 1 min.

3) add a little dark soy sauce and a little superior soy sauce and about 2 tablesps. of oyster sauce and brown the chicken

4) add cut up onion

5) add water, cover and simmer about 25 mins or until tender

6) take out chicken and place on a serving platter

7) thicken the juices with cornstarch and pour over chicken

8) cut up chive and garnish chicken

Serve with plain boiled rice , white sticky rice or Jasmin rice

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Beef with Pat Choy


1 lb beef tenderloin, cut in strips or thin slices across
1 bunch of pat choy ( or broccoli instead )
garlic cloves, ginger root
salt, pepper
1 teasp. sugar
superior soy
dark soy sauce
oyster sauce
beef stock
oil for frying



1) slice up the bunch of pat choy, separate stalks to cook them first ( or clean broccoli and break into rosettes )

2) heat 1 tablesp. of oil in wok, add crushed garlic and ginger root,

3) add stalks of pat choy ( or broccoli ), a little salt, superior soy and stir fry for a minute

4) add leaves of pat choy, a little salt, superior soy and 1 teasp. sugar and stir-fry one minute more ( take out everything as soon as the leaves of the pat choy turn colour )

5) heat another tablesp. of oil in wok and add beef, salt, pepper, garlic, ginger, superior soy, oyster sauce, a little dark soy, 2 teasp. cornstarch- stir-fry a few minutes ( not too long ), add pat choy, a little stock, just mix through and serve at once
( don't overcook the patchoy )

( taste to see if it needs more salt )

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Chinese Corn Soup


Chicken or pork stock
carrot ( cut into small cubes)
chive ( cut into small rings )
12 water chestnuts ( sliced )
2 cans creamstyle corn
2 eggs ( beaten without salt, have it ready )
5 - 6 teasp. cornstarch, mixed with water
salt, pepper
ve ching ( optional )
Chinese vermicelli
12 straw mushrooms ( sliced )
a few drops of sesame oil



While the stock is making, prepare all the other ingredients

1) Boil meat in water to make stock ( with salt, pepper, piece of ginger root and onion ) ; strain stock, reserve meat , cut up small and put back in soup

2) To boiling stock, add 1 diced carrot, 2 cans of creamstyle corn, diced mushrooms, 1/3 pack Chimese vermicelli, 12 sliced water chestnuts and keep stirring

3) put in cornstarch mixture - stir

4) bring to a boil, take off fire and add beaten eggs while stirring soup with a fork

5) Before serving, sprinkle top of soup with chive

( add salt if necessary )

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Stuffed Chinese Mushrooms


Large dried Chinese mushrooms ( soaked in water to re-hydrate
pork, shrimps ( amount depends on how many mushrooms you want to make, you can use 1/2 lb pork and 1/2 lb cleaned shrimps; leftover mixture freezes well . This mixture can be used as a wonton filling as well )
superior soy ( light soy)
oyster sauce
water chestnuts ( optional )
mushrooms ( optional )
1 egg, beaten
pepper, salt 


1) Cut pork, shrimps, onion, chive, water chestnuts, mushrooms very small or pass through a meat grinder

2) add sherry, pepper, salt, oyster sauce and superior soy to taste

3) squeeze water from Chinese mushrooms, sprinkle a little cornstarch in each one to keep filling down and, with a fork, fill each Chinese mushroom with the mixture ( into a rounded heap )

4) grease a ovenproof bowl that fits in a steamer with oil , put some stock in the steamer pan ( not water ) and steam mushrooms for 20-30 mins.

5) pour a little stock, mixed with sherry, over the mushrooms just before serving

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