250 International Home Cooked Recipes PLUS 80 Celebrity Chef's Cheesecake Recipes

A fabulous collection of 250 classic tried-and-trusted family recipes celebrating the best of world cuisine. It includes soups, appetizers, fish and shellfish, meat, poultry and game, vegetarian dishes, pasta, pizza, vegetables, salads, hot and cold desserts. These are easy to follow recipes for every occasion, from simple family suppers, smart dinner party ideas and summer salads to teatime treats.

A irresistible collection of 80 celebrity chef's cheesecake recipes provide you mouth watering cheesecake recipes on different kind of flavors. It includes baked cheesecake such as raspberry cheesecake, Boston cheesecake, blueberry cheesecake, and cookies 'n' cream cheesecake; and chilled cheesecake such as tiramisu cheesecake, lychee cheesecake, lemon cheesecake and chendol cheesecake (specialty from South East Asia). Each recipe is tagged with glorious photograph and clear step by step instructions.

 

Stuffed Bean Curd Rolls Recipe

Stuffed Bean Curd Rolls Recipe

Ingredients:

  • 8 bean curd sheets

  • 1 teaspoon sesame oil

  • 1 teaspoon baking soda mixed with 2 cups water

  • 1 teaspoon cornstarch dissolved in 2 teaspoons water

Ingredients A:

  • 2 oz shelled shrimps, chopped finely

  • 3 oz ground pork

  • 1/4 teaspoon salt

  • Dash of sesame oil

Ingredients B:

  • Liquid (retained from bean curd rolls), stock - together to equal 3/4 cups

  • 1/4 cup Chinese black mushrooms, shredded

  • 1/4 cup bamboo shoots, shredded

  • 1/4 teaspoon salt

Method:

  1. Soak the bean curd sheets in baking soda mixture for 20 minutes. Rinse several times to remove the baking soda solution. Set aside for later use

  2. Mix Ingredients A to make the filling; divide into 8 portions. Place one portion of filling diagonally across one bean curd sheet; fold bean curd sheet to enclose the filling and to form a roll. Repeat for 7 times.

  3. Place the rolls on a heatproof plate. Place the plate in a steamer; steam over high heat for 10 minutes. Remove the rolls and retain the liquid. Cut each roll in half; arrange on serving plate

  4. Place Ingredients B in a pot and bring the liquid to a boil; add cornstarch mixture to thicken; stir; add 1 teaspoon sesame oil. Pour the mixture over the bean curd rolls; serve

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