FILLING
6 oz minced pork
1 tsp light soy sauce
1 tsp dry sherry
1 tsp cornflour
2 tsp sugar
1 salt and pepper
2 tbsp water
1 tbsp oil
6 oz peeled cooked shrimps, diced
1 tsp finely grated fresh root ginger
1 tsp chopped spring onion
8 oz winter melon or courgettes, grated
1 a pinch of monosodium glutamate
DOUGH
1 lb plain flour
6 fl boiling water
1/4 pt cold water
GARNISH
2 tbsp peas
2 tbsp diced carrot
2 tbsp minced black fungas
2 tbsp sieved hard boiled egg yolks
A Recipe for
Four-Colour Shiu My
There is no love sincerer than the love of food. |
| George Bernard Shaw, "The Revolutionist's Handbook," Man and Superman |
Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was. |
| Unknown |
Food Tip |
This Recipe for Four-Colour Shiu My is one of thousands in the Recipes-to-go Asian Cookbook.
We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance goes to waste and loss of energy. |
| William Osler |
If you enjoy this Four-Colour Shiu My Recipe - you should enjoy the recipe collections you can find on the websites below:
Never work before breakfast; if you have to work before breakfast, eat your breakfast first. |
| Josh Billings |
But when the time comes that a man has had his dinner, then the true man comes to the surface. |
| Mark Twain |
This is a recipe for Four-Colour Shiu My from the recipe cookbook of Recipes-to-go (Asian)
One cannot refuse to eat just because there is a chance of being choked. |
| Chinese Proverb |
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
sing Sage: |
Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime. |
| Edward Abbey |
Food Tip |
Mannate the pork with the light soy sauce, sherry and cornfiour, the
sugar, a pinch of pepper, the water and oil for 20 minutes. Mix in
the shrimps ginger, chopped spring onion, winter melon or courgettes,
seasoning and monosodium glutaniate. Chill for 1 hour. DOUGH: Sift
the fiour and divide it in half. Mix the boiling water into ope
portion and knead well. Mix the cold water into the second portion.
Knead thorouhly. Combine both doughs and knead until smooth. Roll
into a cylinder and cut into 50 equal portions. Roll these into thin
rounds. Fold them in half, pinch the middle together, then open the
dough to form a bow=B7 Pinch opposite ends of the bow together in the
middle to make four neat pockets. Press filling into each pocket; top
with peas, carrot, black fungus and egg yolk. Steam the shiu my over
boiling water for 10 minutes. Serve at once.
Serves: 50
Four-Colour Shiu My Recipe brought to you by Recipes To-Go