Chinese Sesame Seed Balls Recipe

Ingredient:

• 1 lb Water-ground glutinous rice flour
• 1 1/4 lb Light brown or white sugar
• 1 1/4 lb Boiling water, approx.
• 1 lb Red Bean Paste
• 1/4 lb White sesame seeds
• 6 lb Oil for deep frying

Yield: 1 Serving

Directions:

1. Put rice flour in large mixing bowl.
2. Dissolve brown sugar in boiling water; then stir sugar water into flour until flour is all damp.
3. Add more hot water if flour appears too dry.
4. Pat and knead dough in bowl until soft and smooth.
5. Break off half the dough and roll it a little between your palms; if it isn't smooth, wet your hands and roll it again.
6. Then break it into fifteen pieces.
7. Roll each piece between your palms into a ball about the size of a walnut.
8. Cover with damp towel or plastic wrap.
9. Take a ball of dough and press an indentation into it, making a deep cup.
10. Place 1 teaspoon filling inside and close the cup, making sure you completely cover the filling with the dough.
11. Pinch and twist off a piece of dough and seal the edge well.
12. Roll the filled ball between your palms to make it perfectly round.
13. Then roll the ball in sesame seeds, pressing gently, until the entire surface is covered and the seeds adhere to the dough.
14. Prepare the other half of the dough and cover the finished balls with a damp towel or plastic wrap.
15. Heat wok over medium heat.
16. Add oil and heat to 350 degrees.
17. Lower in a few balls at a time and let cook slightly.
18. When sesame seeds turn light brown, apply some pressure to the balls with the back of a large ladle, pressing them against the bottom or side of the pan.
19. Do this continuously, pressing each ball until it blows up to about three times its original size and the sesame seeds turn golden brown; this takes about 5 minutes.
20. Each time you press down on a ball with the back of a large ladle, it will automatically turn over and expand a little.
21. The trick is to work all the balls in separate turns, until they have tripled in size, pressing each one separately and quickly going on to the next during the 5 minute process.
22. Drain the sesame balls on paper towels and serve them warm or at room temperature.
23. Already cooked sesame balls can be reheated in a preheated 450 degree oven for about 5 minutes, or until they puff up again.

Chinese Baked Nian Gao Recipe

Ingredients:

• 16 oz. Mochiko sweet rice flour
• One stick of butter or 3/4 cup of vegetable oil
• 3 eggs
• 2 1/2 cups milk
• 1 to 1 3/4 cup sugar--depending on if you like it sweeter
• 1 Tbl baking soda
• One can of red azuki beans

Directions:

1. Mix everything but the beans with an electric mixer at medium speed for 2 minutes. 
2. Beat for 2 more minutes at high speed. 
3. Sprinkle Mochiko flour over a 9"x13" baking dish that has been oiled or sprayed with Pam Spread half of the batter on the bottom of the baking pan. 
4. Spread the red azuki beans (you can mix some batter into the beans if they are too thick to spread). 
5. Spread the other half of the batter over the red azuki beans. 
6. Bake in oven at 350 degrees for 40 to 50 minutes. 
7. Test for doneness by inserting a chopstick (this is Chinese New Year, Cake after all) if it comes out clean
8. It is done

Chinese Winter Shrimps Recipe

Ingredients:

• 10 egg whites
• 2 tsp cornstarch
• 1/2 tsp salt
• 1cup (175g) (prawns) or peeled shrimps
• vegetable oil for deep-frying
• 1/4 tsp MSG (optional)
• 1/4 cup (50g) ground cooked chicken
• 2 tbsp chopped chives

Directions:

1. Beat 1 egg white, the cornstarch and salt together until they form a smooth batter. 
2. Put the prawns (shrimps) in the batter and gently toss to coat thoroughly.
3. Fill a large saucepan one-third full with oil and heat until it is very hot. 
4. Arrange the prawns (shrimps) in a deep-frying basket and carefully lower into the oil. 
5. Fry for 1 minute. 
6. Remove from the oil and drain on kitchen towels. 
7. Set aside.
8. Beat the remaining egg whites with the MSG. 
9. Pile half the egg whites on to a dish. 
10. Lay the prawns (shrimps) on top and, using a spatula, gently spread the remaining egg whites over the top. 
11. Carefully title the pan over the saucepan containing the oil and gently slide it into the oil. 
12. Fry for 3 minutes basting the top with oil if it is not fully covered.
13. Remove the pan from the heat and, using a fish slice or spatula, remove from the oil and drain on kitchen towels.
14. Transfer the mixture to a warmed serving dish and sprinkle over the chicken and chives. 
15. Serve at once. 

More Recipes:

• Chinese Willow Lamb Recipe
• Crispy Roast Beef Hash
• Indian Chicken Biryani Recipe
• Indian Dhanshak Lamb Recipe
• Indian Kathi Kebab Recipe
• Indian Quick Lamb Curry Recipe
• Indian Saag Mutton Recipe
• Indian Tawa Shami Kebabs Recipe
• La Southern Belle Fried Chicken
• Libyan Almond Chicken Recipe
• Libyan Garlic Shrimp Recipe
• Libyan Ground Beef And Potato Sandwich
• Moroccan Fish Steak Recipe
• Moroccan Gingered Fish Recipe
• Moroccan Triangle Style Beef Recipe
• Roasted Rack Of Lamb With Onion Jam
• South African Breaded Shrimp Recipe
• South African Chicken Pie Recipe
• South Africancrayfish Soup Recipe

Chinese Butterfly Cookies Recipe

Ingredients:

• 1 Package won ton wrappers
• 1 c Powdered sugar
• Oil for deep frying

Directions:

1. Cut each won ton wrapper into 2 rectangles. Lay one rectangle on top of the other to form a double thickness. Make three 1/2-inch slits in the center, lengthwise. To form a bow, pull one end through the middle slit.
2. COOKING: Deep fry butterflies until golden, about 1 minute or less. Drain on paper towel. Sift powdered sugar over both sides. Cool.

Yield: 1 servings (about 80 butterfly cookies)

DO-AHEAD NOTES: These keep several weeks in air-tight containers.

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• Chicken Fricassee French Recipe
• Chicken with Asparagus and Red Pepper
• Chickpea Soup of Tunisia
• Chinese Beef with Broccoli Recipe 
• Essex Sirloin Steak Recipe
• Australian Chocolate Orange Crunch Truffles
• Codfish Balls Recipe from Brazil
• Egyptian Chicken Kebabs Recipe
• Egyptian Shrimp Pate Recipe