free recipes
ChickenBeefCrock PotPorkDessertSeafoodGrilling
Home · About Us · Privacy · Contact Us

Chicken Recipes
Beef Recipes
Crockpot Recipes
Pork Recipes
Dessert Recipes
Seafood Recipes
Grilling Recipes

Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.


Ka Li Yu P'ien


1 lb fish, firm white meat
1 egg white
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 tablespoon onion; diced
2 tablespoon green peas
1/4 cup diced black mushroom
1/2 cup cornstarch
1 1/2 tablespoon curry
1 tablespoon sugar
1/2 tablespoon wine
1 teaspoon sesame oil
1 tablespoon tomato catsup
5 tablespoon soup stock
1 teaspoon cornstarch
6 cup oil

Procedure: 1. Clean the fish. Remove the bones and the skin. Cut the fish into 1 inch wide, 1-1/2 inch long and 1/4 inch thick pieces. Marinate with 1 egg white, 1 tb of cornstarch, 1/4 ts of salt and 1/4 ts of black pepper for about half an hour. 2. Coat each piece of sliced fish in cornstarch and quickly drop into the very hot oil to deep fry about 1 minute until it becomes brown and crispy. Remove it and drain off the oil. 3. Heat 3 tb of oil in fry ing pan to stir fry the diced onions and curry. Then add the already prepared seasoning sauce. Stir briskly until it thickened. Add green peas. Turn off the fire and add the fried fish. Stir until blended. Serve immediately. NOTE: If you like, you can deep fry the fish with out dipping it in the cornstarch. The cornstarch makes it crispier. Posted by [Cookie Lady] from Pei Mei's Chinese Cook Book Volume II by Fu. Pei Mei Printed by Chiu-Yu Printing Co, Ltd (1974)