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The Richmond News January 20, 2012 A21

Bring good fortune this year with lobster in cream Lobster in Cream Sauce. “Long Har”

Ingredients: 2 medium size live lobsters, chopped into bite-size pieces (or you could also use frozen lobster meat, about one pound) 1 medium size onion finely chopped 1 sprig of spring onion finely diced 1 red pepper finely diced 5 ml (1 tsp) of sea salt 2.5 ml (½ tsp) of white pepper 15 ml (1 T) Chinese wine 5 ml (1 tsp) finely chopped fresh garlic 5 ml (1 tsp) finely chopped fresh ginger 45 ml (3 T) vegetable cooking oil

BY MICHELLE HOPKINS

mhopkins@richmond-news.com

The year of the dragon is upon us and as such, the News knows how important food is in celebrating the Chinese New Year. Once again, the News approached Richmond’s Colin Foo to prepare a dish that will grace his table during this year’s festivities.

stir. Increase the heat to high and add the cream sauce, while stirring consistently until the cream sauce comes to a boil. Turn off the heat to prevent burning, sprinkle the chopped spring onions over the cooked dish as a garnish and plate.

Cream sauce: 120 ml (½ cup) Carnation Milk 120 ml (½ cup) cream 60 ml (¼ cup) chicken broth 15 ml (1 T) oyster sauce 5 ml (1 tsp) tapioca starch or corn starch Method: To prepare the cream sauce put about two tablespoons of Carnation milk in a small mixing bowl. Add in the teaspoon of tapioca starch and mix until all the lumps are gone and it’s smooth. Then add all the other ingredients and mix well. This has to be prepared ahead.

Dine

01207911

CHUNG CHOW/RICHMOND NEWS

Lobster in cream sauce translates to “Long Har,” meaning dragon crab.

To cook the lobster, heat a large wok on high heat. Add cooking oil and put in the fresh garlic and ginger. Give it a quick stir and reduce to medium heat. Add the chopped onion and the red pepper. Give it another quick stir and then add the lobster pieces, salt, pepper and the Chinese wine. Give it a

ut Chinese NewYear

•Celebrate year of the dragon•

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Richmond News January 20 2012  
Richmond News January 20 2012  

Richmond News January 20 2012

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