Glutinous  Rice Balls with Shredded Coconut

    8oz. Glutinous rice flour

    2 oz. wheat starch flour

    2 oz. Lard

    4 oz.Shredded coconut

    8 oz.Sugar

    Cake flour as base

    3/4 cup water

    1/4 cupBoiling water

    2 oz.Sugar

    4.oz. Peanuts

    A few red cherries

  Sieve the Glutinous rice flour  on a board, make a depression in the center, pour water in little by little and knead them into soft dough. Sieve the wheat starch flour into a pan, pour boiling water in and stir them well quickly with a spoon. Add the glutinous rice dough into the (2), knead them together thoroughly and dump lard and sugar in to knead well again.Apply oil to the steamer, put 2/3 of mixed dough in, steam it over high heat for 15 minutes, take it out, mix it with the remaining one third of dough and knead them well.Fry peanuts, skin them, grind them and mix them well with sugar.Divide the mixed dough into 32 to 40 equal portions. With cake flour as the base, knead each portion by hand into the shape of a nest, put the stuffing in, seal it and knead it into the shape of a small bun.  Steam the small Grutinous rice balls in the streamer for 3 minutes, take them out, roll them in shredded coconut to coat them and put a red cherry piece on each for garnishing.

     Spicy Spareribs in Black Bean Sauce

   1 lb Spareribs

   2 Garlic cloves , finely minced

   2  tbs Salted black beans

   1  tbs Ginger;minced

   1  t sp Dark soy sauce

   1/2  cup Chicken broth

   1 tsp  Cornstarch

   2 tbs dry Sherry

   1  tbs Chili oil

   Chinese parsley (cilentro)

        Have butcher cut spareribs into 3/4 inchsections. Trim off fat. Wash and rinse black beans or 3 times, then mash them with garlic, ginger and soy  sauce. Mix cornstarch with sherry. COOKING: Heat chili oil in wok and brown spareribs with the black bean mixture for 2 minutes or so. Add chicken broth, cover and simmer on low heat for 35 minutes. Check every once in a while to make sure there's liquid in the wok. Add more broth if necessary. After 35 minutes of simmering, there should be about 1/4 cup liquid left and spareribs are ready. Add the cornstarch mixturand stir until sauce thickens. Correct seasonings and serve in small dishes. Garnish with a sprig of Chineseparsley. DO AHEAD NOTES: Spareribs can be made and reheated in wok or skillet. 4 servingsSource:

   Shrimp Boats

   1/4 lb Shrimp

   6 small Water chestnuts

   1 tbs Pork fat or lard

   1/2 small Egg,beaten

   1/2 tsp Salt

   1 tbs dry  Sherry

   1 Green onion stalk ,minced fine

   1 pk Bean curd (tofu)

      SAUCE

   11/2 tsp Cornstarch

   1 t bs dry Sherry

   2 tsp Light soy sauce

   1/2  cup Chicken broth

   1/2   tsp Sesame oil

     Shell, devein and clean shrimp. Finely mince. Mince fresh pork fat with water chestnuts until very fine. Add shrimp and mince together for 1 minute. Add remainder of ingredients except tofu. Mix sauce. Drain all liquid from tofu and let stand covered in bowl at least 4 hours or over night. Cut tofu into 24 1 inch x 1/2 inch x 1/2 inch cubes. Spread about 1 tsp. mixture on each tofu. Arrange attractively on a 10 inch heat proof platter.         Put plate on steamer rack.Cover. Bring water to a boil and turn down to simmer.Steam for 10 minutes. Meanwhile, bring sauce mixture to a boil, stirring constantly until sauce thickens.Keep warm. When shrimp is done, spoon sauce over shrimp boat, garnish with additional chopped green onions and serve. Makes24 boats

     PEARL BALLS

1 cup glutinous rice, soaked in cold water 1 hour

1 Ib boneless pork with a little fat, ground

2 tsp  ginger wine

3 tbsp light soy sauce

1 egg, beaten

1 tbsp cornstarch

1 scallion, finely chopped

1/2 tsp sugar

1/2tsp salt

1/4 tsp white pepper

 Drain rice. Combine pork with remain­ing ingredients. Shape into 20 balls with wet hands. Roll each ball in rice until well coated. Arrange on two heatproof plates. Leave1/2 inch space between each ball for rice expansion. Steam covered in a steamer basket over high heat for 1 hour. Serve with prepared mustard, soy sauce or chili pepper dip. SERVES 4

SPRING ROLLS 2

15 package spring skins

3 Chinese mushrooms, soaked in warm water for 20 minutes, or fresh mushrooms

1 chicken breast fillet, ground

1/4 lb pork, ground

 oil, for frying

 1/2 lb water chestnuts, finely chopped

 1/3 lb bamboo shoots

 1/4 Chinese barbecued pork  or ham, diced

 1 small carrot, finely chopped

 2 1/2 tbs all-purpose flour mixed with 2 tbsp water

 sweet and sour sauce, to serve

SEASONING

3 tbsp oyster sauce

1 tspsalt

2 tsp sugar

2 tsp light soy sauce

1 tsp dry sherry

1/4 tsp pepper

1/4 tsp sesame oil

1 tbsp cornstarch mixed with1 tbspwater

    Steam mushrooms, remove stems ane finely chop caps. Marinate chicken and1with 1 tbsp combined seasoning for 10 minutes and set aside. Heat oil in wok, saute water chestnuts and bamboo shoots and set aside.Heat wok with oil and pour ir marinated meat and Chinese barbecued pork to saute. Add mushrooms, carrot, water chestnuts and bamboo shoots, and seasonings. Mix well with combined cornstarch and water and let cool completely before wrapping in pastry.

 Put each skin on table, place 2 tbspof filling it center of pastry and fold in two corners to the opposite edge. Roll from the filled end, using flour and water paste to seal the third corner.Pour oil in a heated pan, put spring rol in hot oil to deep-fry until golden brown. Serve with sweet and sour sauce.MAKES 30

STEAMED GOW GEES

1 package Shu Mai wrappers

FILLING

3/4 Ib uncooked shrimp meat 1/4 inch dice

2 oz.pork fat or lard, finely chopped

2 oz. bamboo shoots, finely chopped

1/2  tsp salt

1/4 tsp white  pepper

1/2 tsp sesame oil

2 tsp cornstarch

DIP SAUCE 1

5 tbsp light soy sauce

2 tsp white vinegar

 1/4  tsp sesame oil

DIP SAUCE2

3 tbsp tomato catsup

1 tbsp chili pepper sauce

 Combine filling ingredients. Divide into 36 portions. Place a portion of filling on each wrapper. Fold lower edge of dough over filling to form half circle. Press edges firmly and pleat edge.Arrange gow gees on two lightly greased plates, leaving enough space between eaeach to prevent sticking. Steam covered for 10-15 minutes. Serve with dip sauce. 6 To MAKE DIP SAUCE: Combine ingredients  for the two sauces in two small bowls. SERVES 4