| Hi Cookingrecipes, Did you like those turkey recipes in our last newsletter?
Maybe you didn't get much time to try all of them. Many
friends are asking me about my cookbook. They say that I
am sending too many great recipes each time so that they
never get time to cook! Richard Sharp from North Carolina
even suggested me to send only 2 recipes each time.
What do you think about Richard's suggestion? What is the
best number of recipes I should send? Please let me know
your opinions. Thank you very much!
I also want to tell you that I added a glossary page on
our web site, as many friends requested. Please visit:
http://www.chinesefooddiy.com/glossary.htm
If you want more definitions there, let me know!
In case you are interested, here is the link you can find
more about my cookbook "Real and Healthy Chinese Cooking":
http://www.chinesefooddiy.com/cookbooks.htm
Today we are going to try several recipes with some fancy names. I hope you will enjoy them! Char Kway Teo
(A popular street hawker's made with chow fun or rice noodles)
Yield: about 4 cups Ingredients:  2 tablespoons peanut oil
2 eggs, beaten
3 small onions, sliced in thin rings
3 to 4 fresh red chilies, seeded and minced
2 cloves garlic, chopped
3 Chinese sausages (lap cheong), thinly sliced
1/2 pound small shrimp, sliced
1 cup mung bean sprouts
about 3/4 pound fresh rice noodles (chow fun)
2 to 3 tablespoons soy sauce
1 tablespoon soy sauce
2 scallions, cut into 1/2 inch lengths * You can find popular Chinese cooking ingredients and cookware at ChineseFoodDIY online store at:
http://www.chinesefooddiy.com/shopping.htm
Directions:
Heat 2 teaspoons oil in a wok over medium heat. Add eggs and scramble. Remove.
Heat remaining oil over medium-high heat. Add onions and
stir-fry until they start to brown. Add chilies, garlic, and
Chinese sausages and stir-fry until fragrant. Add shrimp and
stir-fry until barely pink.
Increase heat to high. Add bean sprouts, rice noodles, soy
sauce, and oyster sauce. Stir-fry until bean sprouts wilt.
Add scrambled eggs and reheat, tossing to mix. Sprinkle with
scallions.
*You should use fresh rice noodles (chow fun) that are
available at Asian markets. However, you can substitute dried
broad rice noodles known in Thai and Vietnamese markets as
banh pho.
Recipes in this newsletter are from Nicholas Zhou's bestselling cookbook "Real and Healthy Chinese Cooking". 
http://www.chinesefooddiy.com/cookbooks.htm
Drunken Fresh Shrimp
Ingredients:
10 1/2 oz (300g) live fresh-water shrimps
2 tsp. soy sauce
3 1/2 oz (100g) scallion white
2 tsp. sesame oil
1 oz (25g) scallions, chopped
1 tbsp meat stock
15 Sichuan roasted peppercorns
2 tsp. strong white liquor
1/4 tsp. salt, or to taste
1/4 tsp. MSG (optional)
Directions:
1. Crush the peppercorns and the scallion white together,
and mix with salt, soy sauce, sesame oil stock, MSG (optional) to make a dipping sauce.
2. Wash the shrimps well to rid them of and sand. Cut
off the whiskers and feet, wash again, and drain. Place in
a bowl and set aside.
3. A few minutes before serving, pour the liquor over
the shrimps, add chopped scallions and cover the bowl with
a dish. Invert the bowl and weight it so the shrimps cannot
get out.
4. To eat, dip the live shrimps in the dipping sauce.
Esi Fafao
(Made with papayas, this Somoan dish is an interesting
variation on stuffed green peppers) Serves 4 Ingredients:
1 16 pound (about 7.5 kg) turkey
Marinade:
2 green papayas
1 pound ground beef
1 onion, chopped
1/2 cup breadcrumbs
2 eggs
2 tablespoons milk
salt & pepper
cooking oil
Directions:
Preheat oven to 350. Halve papayas, cut off hard stem ends;
scoop out and discard seeds.
Combine beef with remaining ingredients except oil. Stuff
papaya with beef mixture. Rub papaya with a little oil and
sprinkle with salt & pepper.
Arrange papayas, stuffed side up, in a baking pan. Cover
with foil and bake 45 minutes. Remove foil and bake 15 minutes
longer.
Lemon Chicken (Steamed)
Brown sugar balances the tartness of the lemon in this
popular dish.
Serves 2 - 4 Ingredients:
4 -5 boneless chicken breasts, cut into bite-size pieces
2 slices minced ginger
4 tablespoons fresh lemon juice
Marinade:
1 tablespoon dry sherry
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 teaspoon brown sugar
1 tablespoon green onion, thinly sliced on the diagonal
Directions:
Combine the marinade ingredients. Place the chicken in
a bowl with the lemon juice. Add the marinade ingredients
and sprinkle the ginger pieces over the chicken.
Marinate the chicken for about 20 minutes.
Steam the chicken. If using the wok to steam the chicken,
place the chicken on a steam-proof dish and pour the marinade ingredients over it. Steam the chicken for about 40 - 45 minutes (until the chicken turns white).
If using a commercial steamer, depending on the type of
steamer you may not be able to pour the marinade over the
chicken before steaming. Instead, reserve the marinade and
steam the chicken according to the manufacturer's instructions.
Bring the reserved marinade to a boil and pour over the
chicken just before serving.
Serve hot with rice and Stir-fried dried mushrooms. Garnish
with green onion and lemon wedges. Health Article: How to Pick the Formula You Need
VITAMINS
Your multi should provide 100 percent of the federally
established daily value (DV) for the following seven vitamins.
For optimal health, you may want a product with more than
100 percent of some vitamins or with certain forms of a
particular vitamin, as detailed below. To get what you need,
you may have to take additional supplements.
Vitamin A
Daily Value: 5,000 IU
What you need for optimal health: Choose a brand that
provides 50 to 100 percent of vitamin A as beta carotene;
most labels state the percentage.*
Vitamin B6
Daily Value: 2 mg
What you need for optimal health: Take 2 to 50 mg to protect against heart disease.
Vitamin B12
Daily Value: 6 mcg
What you need for optimal health: If you're over 50, take 25 to 100 mcg to protect against heart disease and nerve damage.
Vitamin C
Daily Value: 60 mg
What you need for optimal health: Take 200 to 500 mg for
possible protection against heart disease and other diseases
of aging.
Vitamin D
Daily Value: 400 IU
What you need for optimal health: If you live in a region
north of Boston, Chicago, or Salt Lake City, take 600 IU
in fall and winter to keep bones strong and protect against
cancer.
Vitamin E
Daily Value: 30 IU
What you need for optimal health: Take 400 IU to protect
against cancer and possibly heart disease.
Folic Acid
Daily Value: 400 mcg
What you need for optimal health: Take 400 to 800 mcg to
protect against heart disease.
MINERALS
If your multi doesn't offer 100 percent of the DV for the
following minerals, you may want to add individual
supplements. The one exception is iron; see below.
Calcium
Daily Value: 1,000 mg
What you need for optimal health: Get the amount you need from a combination of food and supplements to keep bones strong. If you're 51 to 70, aim to get 1,200 mg daily.
If you're older than 70, shoot for 1,500 mg daily.
Chromium
Daily Value: 120 mcg
What you need for optimal health: Take 200 mcg for possible protection against diabetes.
Iron
Daily Value: 18 mg
What you need for optimal health: If you're a menstruating
woman, you need up to 18 mg to prevent fatigue and other
symptoms of iron deficiency; everyone else should avoid iron,
because too much could possibly increase heart disease risk.*
Magnesium
Daily Value: 400 mg
What you need for optimal health: Get the DV from a combination of food and supplements to protect your bones and heart. Good food sources include beans and artichokes.
Selenium
Daily Value: 70 mcg
What you need for optimal health: If you're a man, take
200 mcg to protect against cancer. If you're a woman, take
the DV or less, because selenium appears to have no benefit
for women.
*If you smoke or are a vegetarian or an endurance athlete,
you may need a different dose. Read the main story for details.
Though a few friends told me that their cooking is horrible ;-), most are very happy about their progress. Stay with me and you will get there!
Please tell your friends about this list. They will thank you :-)
Just click this link to send them an email:
http://www.chinesefooddiy.com/recommend.htm
or forward this email to them. Thank you!
All the best,
Happy cooking!
Nicholas Zhou - Author
Real and Healthy Chinese Cooking
http://www.chinesefooddiy.com | 
