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Shrimp With Rice


2 1/3 Cup cooked white rice

6 oz. Shelled shrimp

4 Tablespoons oil

½ Cup shelled cooked peas

1 Beaten egg

2 Pinches salt

1 Medium onion, chopped


              Heat 2 tablespoon of oil in pan, add rice, a pinch of salt and stir for 2 minutes. Pour beaten egg over the rice. Stir until the egg is cooked and remove from the stove. Heat the remaining oil in another pan, fry the onion for 1 minute and season with salt. Add the shrimp and peas, stir for a few minutes, add rice. Stir once again.

Chines Pot Roast


3-to-4 Pound beef arm or blade pot roast.

3 Tablespoon lard or dipping

¼ Teaspoon pepper

¾ Cup of water

2 Quart shredded cabbage

flour (optional)


              Brown meat on all sides in lard or drippings; pour off drippings. Add pepper, soy sauce and water. Cover tightly and cook slowly, about 3 hours, or until meat is tender. Add cabbage steam for 7 minutes. Thicken cooking liquid with flour for gravy if desired.

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