Mobile Cooking School (無比烹飪學校) Chinese Recipes – back from 1966 by Miss Tam Kwok Mui (譚國梅)

Please check out these recipes!  They are some of the most original and oldest Chinese recipes from Miss Tam Kwok Mui (譚國梅).  Some of recipes don’t exist any more due to method changes or lack of cooking ingredients.  I have kept these recipes for 45 years and it is my honor and privilege to share it with all of you in a PDF file.  These recipes are the foundation of my Chinese cooking knowledge.  Please feel free to download them and let me know how it works!

Mobile Cooking School Chinese Recipes

Baked Pacific King Salmon with Pistachio Crust

Living in Vancouver, BC means access to great, fresh seafood — my favourite ingredient to cook with. Every summer, I am fortunate enough to go fishing with my friends on Vancouver Island. This particular piece of filet was caught with my own two hands!

In this particular recipe, I used some Pacific Spring Salmon (or “King Salmon”) which is a soft, oily fish and full of Omega-3 oils. It’s very tasty and suitable for poaching, grilling, and BBQ’ing. In this recipe, I will be using a fast-grill bake method and a delicious pistachio coating.

Keep reading to learn more:

Paella, Spanish Seafood Rice

Seafood:

1 lb fresh clam

1 lb fresh mussel

1 Dungeness crab (cut up)

½ lb medium size tiger prawn (season with salt, pepper and olive oil)

½ lb fresh fish (salmon, halibut or red snapper)

1 hot chorizo sausage (cut into thin slides)

3 chicken drum sticks (cut into pieces, season with salt and pepper, grill chicken for three minutes to ½ cooked)

Rice:

1 cup long grain rice

1 cup jasmine rice

1 cup basmati rice

1 1/2 cup white wine

1 1/2 cup chicken stock

6 table spoons extra virgin olive oil

2 cloves of garlic (finely chopped)

1 clove of shallot (finely chopped)

Pour olive oil in a large pan under medium heat.  Transfer garlic and shallot in the pan but make sure it doesn’t get burn.  Wash the rice and drain well.  When you can smell the aroma from the garlic, put the rice in the pan and stir well.  Season it with 3/4 tea-spoon of kosher salt and a pinch of black pepper.  In a small bowl heat up the chicken stock and white wine.  Put a pinch of saffron in the liquid but don’t let it boil.  Let it cook below boiling point for at least ten minutes (allow the saffron to release its intense aroma) and transfer it to the pan with the rice in it.  Keep stirring to avoid sticking to the bottom.  Pre heat oven to 375ºF, put a lid over the pan and transfer it in the oven for 30 minutes. 

Take rice out from oven and place seafood, chicken, fish and sausage on top and put it back in oven under 400ºF for another 20-25 minutes.  Now your Paella is ready!

(Option – can pour in more olive oil before serving)

Grilled Pacific Ocean Red Snapper, Red Beets Soffritto, Maple Syrup Glazed Baby Carrots and Pan Fried Yukon Potato

Grilled Pacific Ocean Red Snapper

 

If you want to try the true taste of  ocean fresh, Red Snapper is the fish of first choice.   It is firm, flakey, refreshing, and inexpensive.  You can buy Red Snapper steak or filet in almost every fish store.  I like using snapper steak because I think the fish bone deliveries extra taste after cooking.  However, don’t buy frozen or previously frozen snapper.  When you are in the fish store, look for a steak or filet that is shinny with fresh blood still oozing from the back bone.   Cooking Red Snapper is very easy!  Anyone with basic cooking skill can make an impressive fish dinner.  

2x Red snapper steak (I prefer the section right after the belly)  

Pinch of Olivier Salt & Herb mix for fish (or you can use Fleur de Sel De Guerande- French Sea Salt and fresh grounded pepper)  

Corn Flour (this is the special secret ingredient ) 

Salt and Herb Mix for Fish

 

Fleur de Sel

 

Wash the fish and dry with paper towel.  Season the fish and dust both side with flour.  Turn stove to medium, heat up a flat bottom cast iron pan.  Pour six table spoons of vegetable oil in the pan.  When you see some light smoke coming from the pan, put the fish in and let it cook for three to four minutes or unit golden brown.  Flip over the fish and cook the side for another three to four minutes and it is done.  Serve with tartar sauce and fresh lemon. (please see my salmon page for tartar sauce recipe)