Take any dried fish, and remove all bones and skin. Then pound the fish to a powder, and mix one cup of the fish with a quarter pound of blanched almonds, also pounded, two cupfuls of dried and powdered rice flour, and half a teaspoonful of salt. Beat the whites of two eggs with a little cold water, enough to make a thin paste. Mix well all together. Roll very thin, cut into cakes, and bake in a hot oven in hot peanut oil for twenty minutes. Remove the cakes from the oil, and drain on paper in a slow oven until cakes are dry and crisp.
SHRIMP OMELETTE
One half cup of shrimp meat; five eggs; one cupful of mushrooms; two tablespoonfuls of sweet lard; salt and pepper.
Put the sweet lard in the pan, and when hot throw in the mushrooms, which have been first washed and cut small. Cook for five minutes, then add the shrimp meat, which has previously been cooked and flaked. Cook for two minutes more. Beat five eggs and throw in the pan, and cook for five minutes, taking care not to burn, but do not stir or shake the pan, save very gently. Slip omelette off pan without breaking, and with the mushroom and shrimp side up, or folded in two. Serve on a hot platter.
DRIED SHRIMP STEW
Two cupfuls of dried shrimp; one tablespoonful of rice flour; one teaspoonful of salt; a dash of cayenne pepper; one and one half tablespoonfuls of syou.
Soak the shrimps in cold water for half an hour, drain, and cover with cold water, add the cayenne pepper and syou, and boil slowly about one hour. Mix the rice flour with cold water to a smooth paste, and stir until it thickens. Serve with rice.
CURRY SHRIMPS
One onion; one tablespoonful of olive oil; one and one half teaspoonfuls of curry powder; one tablespoonful of syou; one cupful of boiling water; one tablespoonful of rice flour; one teaspoonful of salt; one and one half pounds of boiled shrimps.
Fry to a light brown in one tablespoonful of pure olive oil, one onion, chopped fine. Mix one and one half teaspoonfuls of curry powder with a little cold water to make a smooth paste, and stir it in. Add a tablespoonful of syou, a cupful of boiling water, a teaspoonful of salt, a dash of cayenne pepper, and dust with rice powder, stirring until it thickens. Have ready a pound of cooked shrimps, flaked, or white fish may be used instead. Simmer for five minutes, and serve with rice.
POULTRY AND GAME
FRIED CHICKEN (Chinese Style)
Two and one half pounds of chicken; two tablespoonfuls of sweet lard; one tablespoonful of syou; one half onion; one teaspoonful of corn starch or Quong Sang Chong; one teaspoonful of salt.
Clean a young spring chicken, and cut it into small pieces. Fry to a golden brown in hot, sweet lard. Serve with a brown gravy prepared as follows: Boil the giblets until tender, then chop very fine and return to the liquor in which they were boiled. Add a tablespoonful of syou and half an onion chopped fine; boil for ten minutes. Thicken with a teaspoonful of cornstarch or rice flour, and pour over the chicken. Serve hot, with rice.
SHU BOK AP (Fried Squab)
Two squabs; olive or peanut oil; two chicken livers; one small onion; two tablespoonfuls of syou; one tablespoonful of Chinese almonds; one quarter pound of white mushrooms; one teaspoonful of salt; yolks of two eggs, hard-boiled.
Cut the squabs in pieces, not too small. Let the legs be separated from the body, also the wings, and cut the rest in four pieces. Singe off all hair and feathers. Wash in cold water, and wipe dry. Dip each piece of squab in dry flour, and toss in boiling olive or peanut oil. Cook until it is crisp. Drain off all fat, while preparing the following: Put one tablespoonful of olive oil in the pan, and when it is hot, place the chicken livers (chopped very fine) in the fat, add a small minced onion, two tablespoonfuls of syou, a tablespoonful of Chinese small almonds, blanched and chopped, and a quarter of a pound of white mushrooms, cut small. Fry for ten minutes, then pour into hot dish and place the squab on top, garnished with crumbled hard-boiled yolks of eggs.
ROAST SQUAB
One plump squab; two chicken livers; one dozen fresh mushrooms; one tablespoonful of Chinese almonds; one tablespoonful of chicken fat; two tablespoonfuls of syou; one teaspoonful of salt; one quarter small onion; one teaspoonful of cornstarch.
