Two tablespoonfuls of syou; one half pound of white mushrooms; one dozen water chestnuts; one quarter pound of bean sprouts; one stalk of celery; two small onions; three eggs; bit of garlic.
No meat or stock is used for this soup. Have ready three pints of boiling, salted water, with the two tablespoonfuls of syou in it. Add all of above vegetables (which have been previously washed in cold water, and cut in small pieces) except the mushrooms and celery. Boil for fifteen minutes, then add the mushrooms and celery. Whip up the three eggs in a little cold water, and drop slowly into the boiling soup, stirring the soup as it drops, and it will form into fanciful shapes. Remove at once, and serve.
GRAVY
Use pork fat cut up and fried crisp. Then rub smooth one tablespoonful of Quong Sang Chong (water-chestnut flour) or rice flour in cold water, and stir it slowly into the boiling fat until it thickens and browns. Add syou, salt, pepper, and a little sugar. In preparing chop sueys and similar dishes, use this gravy if the mixture is too dry.
GRAVY WITH ONIONS
Place two tablespoonfuls of chicken fat or pork fat in pan, and when it is very hot add a finely chopped onion and fry a golden brown. Now slowly stir in one tablespoonful of flour until brown (taking care not to burn), salt, pepper, and a little sugar, then slowly pour boiling water, stirring all the time, until you have a smooth, rich gravy. Use for addition to the various dishes.
FISH
TEN SUNE GUNE (Sweet and Sour Fish)
Two pounds of sea bass; one and one half cupfuls of water; one tablespoonful of Quong Sang Chong (water-chestnut flour); two and one half tablespoonfuls of vinegar.
Clean a sea bass of about two pounds. Take out all the insides, taking care to keep the fish whole. Then put it into a medium deep dish large enough to fit the fish. Pour over it water almost boiling, cover fish well over. Put a lid on dish, and leave on range for one hour. Do not boil, but keep it hot. Now prepare the following sauce: Rub smooth one tablespoonful of Quong Sang Chong. To a cup and a half of water add one tablespoonful of salt, one and one half tablespoonfuls of sugar, and two and one half tablespoonfuls of vinegar. Mix well. Boil until it thickens, stirring constantly to prevent burning. Dish up the fish, place on another hot, dry dish, then pour over it the sauce, and serve with rice.
PINEAPPLE FISH
Two pounds of fish; one tablespoonful of syou; one can of preserved pineapple.
Clean a haddock or codfish of about two pounds and take out the bones. Rub well with salt, and set in a fish pan. Cover well with boiling water, and let it simmer gently for twenty minutes. Drain off all the water, and add one tablespoonful of syou and one can of preserved pineapple. Let this simmer slowly for fifteen minutes longer. Thicken with cornstarch or Quong Sang Chong, and serve with rice.
LOBSTER OMELETTE
One teaspoonful of peanut oil; two eggs; one tablespoonful of cold water; one tablespoonful of chopped lobster meat; salt and pepper.
Use small frying pan and put into it a tablespoonful of peanut oil. Heat it. Now beat two eggs with a tablespoonful of cold water. Pour half in the pan. Have ready the cooked lobster, broken into small pieces. Quickly pour in the other half of beaten eggs, and cook slowly for five minutes. Slip off pan without breaking, and make two or three more omelettes in exactly the same way, or have several small frying pans and cook all at once, serving one omelette on top of another in a hot water-heated platter.
COLD PICKLED FISH
Two pounds of fish; one pint of vinegar; one pint of water; four red peppers; one tablespoonful of salt; one teaspoonful of sugar.
Any white fish can be used that is large enough to slice. Wash the fish, then wipe dry and lay it in an earthen dish. Mix together one pint of vinegar and one pint of water, and when boiling, pour it over the fish. Cut up four red peppers, taking out the seeds. Sprinkle the salt and sugar over the fish, and then lay in the peppers. Cover tight, and put away for two hours. Then drain off all vinegar and water. This dish is very good served with bamboo shoots, rice, or any kind of vegetable.
YEU (Fish Cakes)
Two eggs; one cupful of fish meat; two cupfuls of rice flour; two tablespoonfuls of peanut oil; one and one half teaspoonfuls of salt; one quarter pound of almonds.
