My Mom's Recipes
My mom has lots of recipes in her head. I've managed to get just a few written down.
The measurements are all approximate and guesstimated by me.
Mom's BBQ Chicken Wings
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds chicken wings -- *see note
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon garlic powder
1/4 teaspoon 5-spice powder
2 teaspoons liquor (i.e. sherry, gin, etc.)
2 tablespoons soy sauce
2 tablespoons oyster sauce
*about 10 to 12 chicken wings
Mix all ingredients together. Let marinate overnight. Cook on the
barbecue about 20 - 30 minutes.
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Mom's Roast Turkey (or Roast Chicken)
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 turkey
2 tablespoons salt
1 teaspoon 5-spice powder
pinch Kadur Kachli powder (optional)
oil
1 tablespoon honey or syrup
1 teaspoon black soy sauce
1 teaspoon vinegar
(For a 12-lb turkey)
THE DAY BEFORE:
1. Pour boiling water all over turkey, inside and out. Skin should
shrink up.
2. Mix 2 Tbsp salt, 1 tsp 5-spice powder, pinch of Kadur Kachli
powder (optional)*, and enough oil to make the mixture into a paste.
Rub most of the oil-spice mixture inside the turkey. Rub a little of
it on the outside.
3. Mix 1 Tbsp honey or syrup, 1 tsp black soy sauce, 1 tsp vinegar.
Brush over the outside of the turkey.
4. Put the turkey on a rack and let it dry until roasting time. Turn
it over about halfway through. Mum says if you prepared the turkey
in the afternoon, let it sit breast side up first, then turn it over
just before you go to bed.
ON COOKING DAY:
5. Put the turkey in a preheated 350* oven and roast for about 2 to
2.25 hours in total. The turkey should be on a rack, so it sits well
above the drippings in the roasting pan. Turn the turkey over
halfway through (this is somewhat difficult, Bonny suggests doing it
with your hands, wearing oven mitts that you don't mind getting
greasy). Test the turkey for doneness by piercing a thigh; if the
juices run clear, not pink, the turkey is done. After removing the
turkey from the oven, let stand 20 - 30 minutes before carving.
For a roast chicken, follow the same preparation but roast for 1.5
hours total (45 mins per side).
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NOTES : This is great turkey -- moist and juicy, with a yummy crispy
skin (forget about the health nuts who tell you not to eat the skin).
I know all the books say not to let raw turkey sit at room
temperature for any length of time, but Mum has made zillions of
chickens and turkeys this way and no one has ever gotten food
poisoning from it.
Stucky Chicken Wings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 chicken wings
1 tablespoon oil
1 teaspoon salt
ginger root slices
1 clove garlic -- minced
1 cup water
1 teaspoon soy sauce
2 tablespoons oyster sauce
In a large skillet, heat a tablespoon of oil, add about a teaspoon of
salt. Add a few slices of ginger and a minced clove of garlic and
stir-fry until fragrant.
Add 8-10 chicken wings (cut into drummette and wing sections, tips
removed) and stir-fry until browned.
Add enough water to almost cover the wings, add a teaspoon of soy
sauce, and about 2 tablespoons of oyster sauce. Heat over high heat
until the water is boiling, then reduce heat to medium. Cover and
cook chicken wings for a few minutes, then uncover and turn wings
over. Add more water if required. Cover and cook until wings are
done, adding water as needed. When wings are done or almost done,
uncover and cook over high heat, stirring to keep wings coated with
sauce, until sauce has reduced to a syrupy texture.
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NOTES : A family favourite.
Siu Mei
Amount Measure Ingredient -- Preparation Method
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7 black mushrooms
2 pounds ground pork
1/2 pound shelled & deveined shrimp -- chopped
3 stalks green onion -- chopped
1 teaspoon salt
3/4 teaspoon garlic powder
2 tablespoons oyster sauce
3/4 teaspoon sesame oil
2 teaspoons cornstarch
1 egg
1/2 teaspoon sugar
wonton wrappers
Mix all ingredients together, except for the wonton
wrappers.
Trim the corners off the square wonton wrappers, so they end
up shaped like octagons. (This makes it easier to fill
them.)
Put about a tablespoon of the meat mixture into the centre
of a wonton wrapper, and press the wrapper around the
filling. The finished shape should be like a little basket
or flowerpot with the filling showing through on top.
Steam for about 10 minutes.
Makes about 85 siu mei.
Fried Wontons
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound ground pork
1 pound shrimp
2 stalks green onion
1 tablespoon sesame oil
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon garlic powder
ground black pepper
1/2 egg white
1 teaspoon cornstarch
NOTE: all amounts are approximate.
Chop shrimp and mix with other ingredients to make filling.
To fill: use the heavier wonton skins. Brush egg white
along the edges of the wonton skins. Put 1/2 to 1 teaspoon
filling in the middle. Fold opposite corners together to
make a triangle; seal the edges together; fold the opposite
points of the triangle towards the center and seal with egg
white.
Deep fry until lightly coloured. Let cool a few minutes,
then fry again until golden brown. Makes about 60 wontons.
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NOTES : Good for potlucks. Reheat on a baking sheet in a
hot oven.
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