Mrs. Manuel's Recipes

From Mrs Rosemary Manuel from around 1960 - 1970

Chinese recipes

Egg Foo Yung

  • 1½ cups bean sprouts
  • Small amount flour
  • 3 green onions
  • 6 water chestnuts
  • 3oz mushrooms
  • 1 cup finely chopped chicken, shrimp or lobster
  • 5 eggs
  • Peanut or soya oil

Toss, then drained the bean sprouts in a small amount of flour. Slice the onions, water chestnuts and mushrooms very thin. Mix the chopped meat and vegetables. Beat eggs very lightly and stir into the mixture of meat and vegetables. Heat the oil in heavy skillet (frying pan). Fry one ladleful of batter at a time, using medium heat. Fry both side 3 to 4 minutes or until golden brown. Place in dish in warm oven until ready to serve.

Moo Goo Gai Penn (Chicken with Mushroom and Vegetables)

  • ½lb string beans, cut
  • 2 tablespoons oil
  • 1lb cooked chicken, thinly sliced
  • 2oz mushrooms, sliced
  • 1 cup celery, diced
  • 1 cup celery cabbage, cut up
  • 2 tablespoons cornstarch
  • 2 teaspoons soy sauce
  • ¼ cup water
  • Chicken bouillon
  • Seasonings

Cut the string beans into ½ inch pieces and cook until tender. Pre-heat the oil in heavy pan, add the chicken and fry. Add the sliced mushrooms, diced celery, celery and cabbage which has been cut into ¼ inch pieces. Next add chicken bouillon. Cover the pan tightly, and cook over moderate heat for 5 minutes, then add cooked beans, blend together and add cornstarch, until juice thickens. Add seasonings to taste

Choy Lung Har (Lobster and Vegetables)

  • 1lb green peas
  • 1 cup carrots, diced
  • 2 teaspoons oil
  • 2 tablespoons onion, finely diced
  • 1 clove garlic, diced
  • ½ cup green pepper, diced
  • ½ cup celery, diced
  • 1 cup chicken bouillion
  • ½lb lobster meat
  • 2 tablespoons cornstarch
  • 2 teaspoons soy sauce
  • ¼ cup water

Cook the peas and carrots separately. Pre-heat oil in a heavy pan; add the finely chopped onions, garlic, green peppers and celery. Add chicken bouillon and cut the lobster meat into small piece and add. Cook over moderate flame for 5 minutes, stirring constantly. Add cooked peas and carrots, then blend together and add cornstarch, soy sauce and water. Cook for a few more minutes stirring until juice thickens. Add seasoning to taste and serve with very hot with fluffy rice.

Chinese Fried Rice

  • 3 eggs
  • Vegetable oil
  • 4 cups cold boiled rice (at least one day old)
  • 4 scallions, chopped
  • ½ cup cooked chicken, turkey diced,
  • 1 cup of parsley, chopped
  • 2 tablespoons soy sauce
  • 1 teaspoon vegetable salt

Beat the eggs. Heat a little oil in skillet then toss in rice and sauté until hot. Stir and press out gently all the lumps. Add chopped scallions and meat and mix thoroughly. Form a hollow in center of mixture and pour in eggs. When eggs are semi-cooked, resume stirring until rice and eggs are blended then stir in parsley, soy sauce and salt.