Title (English)	:	Kitty Choi’s Private Kitchen Cuisine
Title (Chinese)	:	蔡潔儀私房菜
ISBN	:	9789621437136
Author / Translator	:	Kitty Choi / Tracy Ip
Publisher / Pub. Date	:	Wan Li Book / 2008/2
Pages / Size	:	160 Pages / 170mm (W) × 227mm (H)
Binding / Printing	:	Paperback / Colour
Language	:	English / Traditional Chinese
Series	:

About this book: Miss Kitty Choi, a famous cook coach, shares with you more than 40 delicious traditional Hong Kong-style dishes in this book. From snacks to dim sum, livestock and fish, all of these private kitchen dishes are her signature dishes. In addition, there are chapters teaching you how to make self-made sauces, ingredients and wine. Cooking steps are illustrated by photos.

	Contents
P.2	Preface
P.6	SEASONING AND WINE
P.10	Sweet Rice Wine
P.12	Hakka-styled Glutinous Rice Wine
P.14	Lemon Wine
P.16	Grape Wine
P.18	Olive and Black Beans Paste
P.20	Homemade Fermented Red Taro Curd
P.22	HOMEMADE INGREDIENTS
P.24	Homemade Chinese Sausages
P.26	Homemade Smoked Bacon
P.28	Homemade Salted Fish
P.30	Dry Blanched Pork
P.31	Country Dry-Cure Ham
P.32	Renmen Berry in Soy Sauce
P.34	DISHES WITH HOMEMADE INGREDIENTS AND SAUCES
P.36	Braised Chicken with Fermented Glutinous Rice
P.38	Tasty Spare-ribs
P.40	Stir-fried Dry Bacon with Snow Peas and Chinese Celery
P.42	Steamed Fish Head and Belly with Brown Bean Paste
P.44	Braised Dried Scallops with Bitter Melon
P.46	Egg in Glutinous Rice Wine
P.48	Country Dry-cure Ham with Shanghainese Bean Curd Knots
P.50	Steamed Scat with Olive and Black Bean Paste
P.52	Braised Pig Abdomen with Glutinous Rice Wine
P.54	Braised Fish Fillet with Fermented Glutinous Rice
P.56	NOSTALGIC DISHES IN MY KITCHEN
P.58	Crispy Peanuts
P.60	Hot and Spicy Peanuts
P.62	Roasted Duck Jaws
P.64	Fragrant Roasted Sausages
P.66	Shredded Chicken with Green Beans Starch Sheet
P.68	Chicken and Cucumber with Mustard oil
P.70	Roasted Duck
P.72	Stewed Baby Pigeons with Shaoxing Wine and Dried Tangerine Peel
P.74	Baked Crab Meat Bowl with Cheese
P.76	Sweet and Sour Sole Fillet Rolls
P.78	Curry Prawns with Mangoes
P.80	Fried Mutton in Fish
P.82	Stewed Eel with Roasted Pork and Bananas
P.84	Spicy Stir-fried Chicken
P.86	Stir-fried Pork with Eggs
P.88	Braised Pig Abdomen with Glutinous Rice
P.90	Double-boiled Rosy Shape Pork with Preserved Cabbage
P.92	Stewed Pork with Wine
P.94	Stewed Ox Tail with Beer
P.96	Roasted Lamp Chop with Special Sauce
P.98	Assorted Mushrooms and Pea Shoots in Pumpkin Sauce
P.100	Bamboo Fungus and Asparagus in Broth
P.102	Steamed Egg with Crab Meat
P.104	Qi Shan Mutton Soup
P.106	Marble Glutinous Rice Balls
P.108	Artificial Shark Fin Dumplings in Broth
P.110	Shark Fins and Mushrooms with Chinese Fettussine
P.112	Fried Rice with Crab Roe
P.114	Yellowcress Tea
P.116	Cinnamon and Red Dates Tea
P.118	Matrimony Vine and Sweet Osmanthus Pudding
P.120	Steamed Red Dates in a Pumpkin
P.122	Glutinous Rice Balls in Honeyed Red Dates
P.124	TIPS OF COOKING
P.157	APPENDIX
P.157	Amount of Seasonings and Time Needed for Marinating Meat
P.158	Conversion Tables of Common Units