1. Soak the white and black fungus and mushrooms in separate bowls in warm water to cover for 30 minutes; drain. Rinse the white fungus well to remove sand around the stems. Cut off and discard the mushroom stems. Combine the sauce ingredients in a small... - 27.6712

GETTING READY 1) After thoroughly washing the fungus, soak it in warm water for 1 hour. 2) Remove the stems and any tough portions and cut into bite-sized pieces. 3) Heat rock sugar and water in a pan, stirring until sugar dissolves. Set aside. MAKING 1) In... - 36.7828

1. Wash and dry the karvandas. 2. Place salt at the bottom of a large pickle bottle and layer it with karvandas, chillies, ginger strips followed by a layer of salt till the bottle is full. Top it with hing and alum and fill it up with boiled, cooled water.... - 18.361

1. Wash and dry the mangoes. Do not chop them. 2. Take a large brown and. white pickle bottle. Put salt at the bottom, then place a layer of mangoes, then salt and again a layer of mangoes with chillies, till all the mangoes are' used up. Pour boiled cooled... - 21.9742

Wash and dry the mangoes. Do not chop them. Take a large brown and white pickle bottle. Put salt at the bottom, then place a layer of mangoes, then salt and again a layer of mangoes with chillies, till all the mangoes are used up. Pour boiled cooled water... - 25.762

Soak lily buds and fungus in warm water to cover for 30 minutes; drain. Pinch off and discard hard tips of lily buds; cut buds in half lengthwise. Pinch out and discard hard, knobby centers of fungus; thinly slice remaining fungus. Set aside. In a bowl,... - 41.3789

GETTING READY 1. To prepare the black fungus soak it in water for 10-20 minutes, then rinse and drain well discarding any hard bits. MAKING 2. In a preheated wok heat the oil until hot, deep-fry the bean-curd pieces for about 2 minutes, remove and drain. 3.... - 46.074

Soak the sea cucumber in hot water until soft, then cut in half lengthwise. Clean the interior and dice the flesh finely. Heat the stock and add sea cucumber, prawns, peas, mushroom, fungus, beancurd and tomato. Bring to the boil, then simmer for 1... - 42.3116

1. Cover the black ear fungus or dried shiitake mushrooms with 300 ml (1/2 pint) boiling water and leave to stand for 20 minutes to swell. Remove from the water and chop finely. Strain the water and reserve. 2. Meanwhile, cut the central stem out of the... - 39.2683

Bring stock to the boil, then add all ingredients except cornflour. Simmer for a minute or two, until the whitebait or fish is cooked. Thicken with cornflour and serve immediately. If liked, garnish with a little coriander leaf. - 34.3969

GETTING READY 1) Make the stuffing of all the ingredients. 2) Cut the capsicum and deseed it, 3) Cut aubergine, and bean curd. MAKING 4) Layer the inside of split bean curd with corn flour to adhere the stuffing. 5) Now add the stuffings . 6) In a wok, heat... - 43.9221

GETTING READY 1. In a pan of warm water soak the wood ears for 15-20 minutes, rinse and drain, then thinly shred. 2. Cut the pork, bamboo shoots and chinese leaves all into matchstick-sized shreds. 3. Beat the eggs with a pinch of salt. MAKING 4. In a... - 44.233

GETTING READY 1. Cut the lamb into small thin slices and marinate in the marinade for 2-3 hours - longer if possible. 2. Soak the wood ears in warm water for 10-15 minutes, rinse, drain and discard any hard bits. 3. Cut the spring onions or leeks into short... - 44.5093

GETTING READY 1. To prepare the fish trim off the soft bones along the edges. 2. Cut each fillet into 8-10 pieces if large or 4-6 pieces if small. MAKING 3. In a bowl mix with the salt, egg white and thick cornflour paste, blend gently with fingers. 4. Soak... - 43.7902

GETTING READY 1. To prepare the lamb cut it into small thin slices and marinate in the marinade for 2-3 hours - longer if possible. 2. Soak the wood ears in warm water for 10-15 minutes. 3. Then rinse, drain and discard any hard bits. 4. Cut the spring onions... - 43.6496