Title: Aubergine with Lentils (Phad Makhua Sai Thua Khiew)
Categories: Thai, Vegetables, Ceideburg
Yield: 6 servings
Stephen Ceideburg
1/4 lb Lentils
1/2 ts Salt
8 oz Aubergine (eggplant)
4 Cloves garlic
1 Fresh chili
2 tb Vegetable oil
1 tb Fish sauce
4 tb Water
10 Mint leaves
Cover the lentils with boiling water and leave for 2 hours. Drain,
cover with fresh water, add salt, bring to the boil and cook, covered
for 1/2 hour. Drain.
Cut the aubergines lengthwise into 4 pieces and then cut these
quarters into 5-cm (2-inch) pieces.
Pound the garlic and chili together. Then fry them in the vegetable
oil until golden.
Add the lentils, fish sauce, aubergine pieces and water to the garlic
and chili in the pan. Continue frying for 2-3 minutes until the
aubergine is cooked.
Add the mint leaves, turn the mixture just once with a spoon, and
remove from the heat.
From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times
Editions, Singapore. 1987
Posted by Stephen Ceideburg
Title: Aubergine Fritters (Makhua Chub Khai Thord)
Categories: Thai, Vegetables, Ceideburg
Yield: 6 servings
Stephen Ceideburg
2 Eggs, beaten
Salt to taste
2 tb Milk
2 Aubergines (eggplants),
-finely sliced
Oil for deep frying
Mix the eggs, salt and milk together to make a batter. Dip the
aubergine slices into the batter and deep-fry the coated aubergine
slices in the oil over moderate heat until evenly brown.
From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times
Editions, Singapore. 1987
Posted by Stephen Ceideburg
Title: Baked Barbecued Pork Buns (Cha Sui Bao)
Categories: Chinese, Pork, Ceideburg
Yield: 20 servings
Stephen Ceideburg
1 tb Grated ginger
1 tb Oyster sauce
1 tb Hoisin sauce
1 tb Dark soy sauce
2 tb Sugar
3/4 c Water
1 tb Peanut or corn oil
1 c Finely chopped onion
3 c Cantonese barbecue pork, in
-1/2-inch dice (about 1-lb.)
1 tb Cornstarch mixed with 1
-tablespoon water
1 ts Sesame oil
2 Egg yolks
2 tb Water
1 ts Sugar
Chinese Baked Sweet Bread
-Dough (recipe follows)
1 pk Active dry yeast (1
-tablespoon)
3 tb Sugar
1 c Warm milk (100 to 110)
1 Egg
3/4 c Vegetable oil
3 1/2 c All-purpose flour, + more
-for dusting and kneading
Reheat in a 350 degree F. oven for 5 minutes, or microwave at high
about 1 minute.
Prepare bread dough. Cut out twenty 3-inch squares of parchment
paper. Mix together ginger, oyster sauce, hoisin, dark soy, sugar and
water in a bowl.
Heat a wok over medium-high heat. Add oil. When hot, add onion;
stir-fry until soft. Don't brown. Add pork and stir-fry 30 seconds.
Pour in sauce mixture, bring to a boil. Stir cornstarch/water into a
smooth mixture. Add to pork; cook, stirring until thick, about 15
seconds. Add sesame oil. Remove to bowl; refrigerate until thoroughly
chilled.
Cut dough in half. Form each half into a 12-inch long log; cut into 10
pieces. Roll each piece into a 4-inch circle. Roll outer inch of each
circle 1/8-inch thin; leave middle slightly thicker.
If right-handed, place a dough circle in palm of your left hand. Put
a big tablespoon of pork mixture in the ; middle; put left thumb over
the pork. With your right hand, bring up edge and make a pleat in it.
Rotate circle a little and make a second pleat. As you make each
pleat, gently pull it up and around as if to enclose your thumb.
Continue rotating, pleating and pinching, then gently twist into a
spiral. Pinch to seal. Place bun pleated side down on a parchment
square. Repeat with remaining dough and filling. Put buns 1 1/2
inches apart on a baking sheet. Let rise until doubled in size, 30
minutes to 1 hour.
Preheat oven to 350 degrees F. Beat egg yolks with water and sugar;
brush over buns. Bake 20 minutes.
Makes 20 buns.
CHINESE BAKED SWEET BREAD DOUGH
Chinese bread dough is quite sweet compared with Western breads (the
further south you go in China, the sweeter the dough becomes). Most
Chinese breads are steamed, which is why they look pale and uncooked
to the Western eye.
Put the yeast and 1 tablespoon of the sugar in a small bowl. Add 1/4
cup of the warm milk. Let stand 5 minutes, then stir to dissolve. If
should foam and bubble. If it does not, discard and use a fresh
package of yeast. Stir in the egg, oil and remaining milk.
Put the flour and remaining sugar in the work bowl of a food processor
fitted with the metal blade. Process 2 seconds. With the machine
running, pour the warm milk mixture down the feed tube in a steady
stream. Process until it forms a rough ball. If ball is sticky and
wet, add a little more flour. Process a few seconds longer, or until
dough pulls away from the sides of the bowl. Remove dough to a
lightly floured board.
Knead dough, dusting with flour to keep it from sticking, until
smooth and elastic, about 2 minutes. Place in a large oiled bowl,
cover with plastic wrap and let rise in a warm spot until doubled,
about 1 hour.
Punch down dough and place on a lightly floured surface. It is now
ready to form into rolls, buns or loaves.
Makes enough for 20 barbecued pork buns.
Joyce Jue, San Francisco Chronicle, 1/8/92
Posted by Stephen Ceideburg
Title: Barbecued Chicken
Categories: Chinese, Chicken, Ceideburg
Yield: 4 servings
Stephen Ceideburg
3 lb Chicken, cut into 8 pieces,
-skin and fat removed, or:
8 Skinless chicken breasts or
-thighs
1/3 c Tomato ketchup
1/4 c Hoisin sauce
1 tb Cider vinegar
1 tb Unsulfured molasses
1 ts Reduced-sodium soy sauce
1 ts Chinese chili paste with
-garlic
Precooking the chicken in the microwave or gently poaching it on the
stovetop before finishing it on the grill ensures that the meat is
cooked through but the sauce is not charred If you like a hotter
sauce, increase the amount of chili paste.
Arrange chicken pieces in a micro-proof dish, with the thickest parts
toward the outside of the dish. Cover with vented plastic wrap and
microwave at HIGH (100%) 8 to 10 minutes, or until tender, turning
pieces twice.
Alternatively, in a wide sauce-pan, cover chicken with cold water and
bring to a simmer, skimming off any froth. Simmer gently until
chicken is tender, 10 to 12 minutes.
Meanwhile, prepare the grill or preheat the broiler. In a small bowl,
whisk together remaining ingredients.
With tongs, remove the chicken from the dish or sauce pan and brush
both sides generously with barbecue sauce. Grill over medium-high
heat or broil, basting with the barbecue sauce often, until the
chicken is glazed on the outside and no longer pink inside, about 5
minutes on each side.
From an article by Susanne A. Davis, The San Mateo Times, 5/25/93.
Title: Bean Thread Salad (Yum Woon Sen)
Categories: Thai, Salads, Ceideburg
Yield: 4 servings
Stephen Ceideburg
1/4 c Large dried shrimp
2 oz Mung bean thread noodles
4 Or 5 medium raw prawns,
-shelled, deveined
3 tb Fresh lime juice
2 1/2 tb Fish sauce
3/4 ts Sugar
1 Or 2 medium button
-mushrooms, thinly sliced
1 Celery stalk, thinly sliced
-at an angle
1 Green onion, sliced into 1
-1/2-inch lengths
1 tb Coarsely chopped coriander
-leaves
Red lettuce, washed and
-drained
This salad is very easy to make, and combines the sour, sweet and
salty flavors typical of Thai cuisine. From "Thai Cooking From the
Siam Cuisine Restaurant" (North Atlantic Books, 1989).
Pound dried shrimp in a mortar to flatten them into soft, crumbly
pieces. (They should still be in relatively whole pieces.) Set aside.
Soak the mung bean thread noodle in water for 1 hour, until soft.
Using a strainer to hold the noodles, dip them into boiling for 1
second. Remove and immediately dip into ice water to stop the
cooking. Drain well and set aside.
Using a strainer to hold the prawns, boil for 6 seconds until they
turn pink. Drain well.
Combine prawns and lime juice in a medium bowl; let stand 1 minute.
Add the dried shrimp, noodles, fish sauce, sugar, mush- rooms rooms,
celery, green onions and coriander leaves.
Arrange the salad on a bed of lettuce and serve immediately. PER
SERVING: 105 calories, 5 g protein, 15 g carbohydrate, 0 g fat, 32 mg
cholesterol, 912 carbohydrate, 1 g fiber.
From an article by Joyce Jue in the San Francisco Chronicle, 5/29/91.
Posted by Stephen Ceideburg
Title: Chinese Steamed Lotus Buns
Categories: Chinese, Appetizers, Ceideburg
Yield: 24 servings
Stephen Ceideburg
1 Envelope active dry yeast
6 tb Sugar
1/4 c Warm water (100 degrees F.
-to 110 degrees F.)
3 1/2 c All-purpose flour, + more
-for kneading
1 c Warm milk (100 degrees F. to
-110 degrees F.)
2 ts Baking powder
Asian sesame oil or
-vegetable oil
Put yeast and 1 tablespoon of the sugar into a bowl. Pour in warm
water, stir, and let mixture stand 5 minutes to dissolve. It should
foam and bubble. If it does not, discard and use a fresh package of
yeast.
Put flour and remaining sugar in a food processor fitted with the
metal blade. Turn machine on for 2 seconds to mix ingredients.
Combine yeast mixture with warm milk and, while the machine is
running, pour milk down the feed tube in a steady stream. Process
until dough forms a rough ball. If the ball is sticky, add flour, 1
teaspoon at a time, and process a few seconds longer until dough
pulls away from sides of bowl. Remove dough to a lightly floured
board.
Knead, dusting with flour until dough is smooth and elastic, about 2
minutes. Form dough into a ball and put it into a large, lightly
oiled. mixing bowl. Cover and set in a warm spot. Let rise until it
doubles in size, about 1 hour.
Punch down dough and turn out on a lightly floured surface. Flatten,
then put the baking powder in the center. Fold over edges and knead
until baking powder is thoroughly incorporated. Invert, mixing bowl
over the dough; let rest 10 minutes.
Divide dough in half. Cover one half, and roll the other half into
12-inch-long roll; cut into 12 pieces. Remove 1 piece and cover rest.
Roll the piece into a flat 3 1/2 inch circle. Lightly brush one with
oil; fold over to form a half moon. With the back of a knife score
the half-moons crosswise at 1/4-inch intervals.
Then with a chopstick, make an indentation in the middle of the
rounded edge while the thumb and forefinger pinch the middle of
straight edge to form a notch and form a leaf. Set on a 3-inch square
of parchment paper and place in a steaming basket. (You will need 2
baskets, or you'll need to steam 2 separate batches.) Repeat with
remaining dough; leave space between buns in the basket.
Let rise for 30 minutes, or until buns almost double in size, then
steam over boiling water for 15 minutes. When done, let cool for a
minute before serving.
Makes 24 buns.
PER BUN: 90 calories, 2 g protein, 18 g carbohydrate, 1 g fat, (0 g
saturated), 1 mg cholesterol, 33 mg sodium, 0 g fiber.
Joyce Jue writing in the San Francisco Chronicle, 11/25/91.
Title: Chinese Style Sea Scallops
Categories: Chinese, Seafood, Ceideburg
Yield: 6 servings
Stephen Ceideburg
1 1/2 c Broccoli flowerets
1 c Thinly sliced onion
2 tb Sesame or vegetable oil
1 lb Sea scallops
3 c Thinly sliced Napa cabbage
-or bok choy
2 c Snow peas, ends trimmed
1 c Shiitake or common
-mushrooms, sliced
2 Cloves garlic, minced
2 ts Ground star anise
1/4 ts Ground coriander
1/2 c Chicken broth
1/4 c Rice wine vinegar
2 ts To 3 ts light reduced sodium
-soy sauce
2 tb Cornstarch
1/4 c Cold water
2 tb To 3 tb NutraSweet Spoonful
4 c Hot cooked rice
Lots of oriental vegetables and an interesting blend of seasonings
give this light and healthy scallop stir-fry its exotic flavor.
STIR-FRY BROCCOLI and onion 3 to 4 minutes in oil in wok or large
skillet. Add scallops, cabbage, snow peas, mushrooms, garlic, anise
and coriander; stir-fry 2 to 3 minutes.
ADD CHICKEN BROTH, vinegar and soy sauce; heat to boiling. Reduce
heat and simmer, uncovered, until scallops are cooked and vegeta-
bles are tender, about 5 minutes. Heat to boiling.
MIX CORNSTARCH AND COLD WATER. Stir cornstarch mixture into boiling
mixture; boil, stirring constantly, until thickened. Remove from
heat; let stand 2 to 3 minutes. Stir in NutraSweet Spoonful; serve
over rice.
NOTE: 2 teaspoons five-spice powder can be substituted for the star
anise and Coriander; amounts of vinegar and soy sauce may need to be
adjusted to taste.
NUTRITIONAL INFORMATION
Serving Size: 1/6 recipe (approx. 2 oz. scallops and 1/3 cup rice)
Calories...........330 Saturated Fat.....<1 g Protein...........20 g
Cholesterol......26 mg Carbohydrates.....49 g Fiber..............2 g
Total Fat..........6 g Sodium..........276 mg
DIABETIC FOOD EXCHANGE: 2 lean meat, 2 1/2 starches, 1 vegetable
From "The NutriSweet Spoonful Recipe Collection", 1992.
Posted by Stephen Ceideburg
Title: Fried Tofu
Categories: Vietnamese, Vegetarian, Ceideburg
Yield: 4 servings
Stephen Ceideburg
7 oz Firm Chinese tofu
Oil for deep-frying
Deep-fried tofu is used everywhere in Southeast Asia as a hot
appetizer with a dipping sauce or as a meat substitute. The first
step of pressing the tofu may not be necessary if your tofu is firm
enough; just drain it thoroughly. Most Japanese-style tofu will have
to be pressed.
1. Drain tofu cakes well. Wrap in a clean kitchen towel or several
thicknesses of paper towel, place in a plate set on a sheet pan, and
invert another plate on top. Place a 1-pound weight (canned food, a
cookbook, etc.) on the top plate. Let stand 30 minutes, unwrap, and
drain. The tofu will have exuded a lot of liquid. The recipe may be
prepared ahead of time to this point and refrigerated.
2. Slice pressed tofu into squares, triangles, or other shapes about
1/8 inch thick. Heat oil to 350 degrees F in a wok or other deep pan.
Fry tofu pieces a few at a time until puffy and golden brown, 6 to 8
minutes.
Serves 4 to 6 as an appetizer.
From the California Culinary Academy's "Southeast Asian Cooking", Jay
Harlow, published by the Chevron Chemical Company, 1987. ISBN
0-89721-098-0.
Title: Hot and Sour Mushroom Soup (Tom Yum Het)
Categories: Thai, Soups, Ceideburg
Yield: 4 servings
Stephen Ceideburg
2 c Defatted reduced-sodium
-chicken stock
1/2 lb Oyster mushrooms, trimmed
-and halved
1/4 lb Straw mushrooms, trimmed and
-halved
2 Serrano chilies, with seeds,
-cut into thin strips
1 One-inch piece fresh lemon
-grass or: *
2 Fresh kaffir lime leaves or:
-**
3 tb Fresh lime juice
3 tb Fish sauce
* 1 Tbsp. dried, soaked in warm water for 30 minutes and drained ** 4
dried, soaked in warm water for 20 minutes, drained, or 1/2 tsp.
grated lime zest
This classic central That dish is traditionally made with shrimp or
chicken, but we prefer using oyster mushrooms since they are just as
meaty in texture and yet more subtle in taste. Although it is served
as a soup course in North American Thai restaurants, it actually
falls somewhere between a soup and a curry. In Thailand, it is served
as a condiment to rice, just like any of the other dishes on the table.
In a medium-sized saucepan, bring stock to a boil and add mushrooms
and chilies. Tie lemon grass and lime leaves or zest together in a
cheesecloth bag and add to the stock mixture. Cook over medium heat
for about 5 minutes, or until the mushrooms are tender. Reduce heat
to low and add lime juice and fish sauce. Discard the cheesecloth
bag. Serve the soup hot, accompanied by steamed rice.
43 CALORIES PER SERVING: 4 G PROTEIN, 1 G FAT, 7 G CARBOHY- DRATE;
397 MG SODIUM; I MG CHOLESTEROL.
From "Eating Well", Jan/Feb, 1992.
Title: Mashed Aubergines (Nam Prik Makhua Yao)
Categories: Thai, Appetizers, Ceideburg
Yield: 6 servings
Stephen Ceideburg
5 Shallots
2 Aubergines (eggplants)
5 Cloves garlic
1 Fresh chili
1 ts Salt
2 tb Vegetable oil
3 Eggs hard-boiled
20 Mint leaves
Peel the outer skin off the shallots and place them with the unpeeled
aubergines, garlic cloves and chili under a hot grill or over a
barbecue until browned. Peel the aubergines and garlic.
Pound the chili, shallots and garlic together. Then add the salt and
aubergine and pound together again.
Fry the pounded mixture in the vegetable oil for 2-3 minutes. Remove
from the heat. Cut the hard-boiled eggs into wedge shapes and mix in
with the other ingredients or serve separately.
Sprinkle the aubergine with mint leaves and serve accompa- nied by
vegetables.
From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times
Editions, Singapore. 1987
Title: Romertopf's Beggar's Chicken
Categories: Chinese, Chicken, Ceideburg
Yield: 4 servings
Stephen Ceideburg
4 lb Frying chicken, cut into
-sections
Arrowroot
MARINADE:
1 ts Sesame oil
1 tb Dry sherry
1/4 ts Chinese Five Spices (see
-note below)
1/4 ts White pepper
1 Clove pressed garlic
1/4 c Soy sauce
1 ts Grated fresh ginger root
For teriyaki lovers, here's the finest recipe inspired by the
excellent little pamphlet Cook in Clay published by the makers of the
Romertopf pot. We've served this dish, with variations, to as many as
a dozen guests with never anything less than ecstatic results. The
chicken comes out tender and full of flavor, especially after being
marinated in this incredible sauce. You can add all sorts of Chinese
or Japanese seasonings, but be sure they stay on the bland side.
Caution: Don't add any salt-there's enough in any good soy sauce. (We
prefer the rich, heavy soy sauce bottled in Hong Kong in a brown
stone jug by Ko Sang Yick.)
In a non-metal bowl, combine the ingredients for the marinade, mix
well, and marinate the pieces of chicken for at least half a day,
turning frequently.
When ready to cook, presoak pot, top and bottom, in water for 15
minutes.
Add the chicken and the marinade to the pot.
Place covered pot in a cold oven.
Set temperature to 450 degrees F.
Cook 45 minutes.
Ten minutes before end of cooking time, remove the pot and pour off
the liquid into a saucepan.
Return the pot to the oven, uncovered, for the final 10 minutes of
cooking.
Meanwhile, bring the liquid in saucepan to a boil and thicken with
arrowroot.
Serve with rice, liberally drenched with the sauce.
For an optional Chinese touch, sprinkle the chicken with almonds and
sesame seeds.
Note: Chinese Five Spices are a combination, in powder form, usually
found in Chinese markets. If not available, use star anise, ground to
a powder with a mortar and pestle.
From "Romertopf, The Clay-Pot Cookbook", Georgia McLeod Sales and
Grover Sales, Atheneum, NY, 1979. ISBN 0-689-70547-6
Title: Sesame Chicken Salad
Categories: Chinese, Salads, Chicken, Ceideburg
Yield: 4 servings
Stephen Ceideburg
1 tb Sesame seeds
3 Whole chicken breasts
6 c Water
2 tb Soy sauce
1/2 ts Salt
1/2 ts Fivespice powder
3 Stalks celery
1 tb Sesame oil
1 tb Vegetable oil
1/4 ts Ground ginger
1/8 ts Pepper
This is a bit more substantial than what one usually thinks of when
dealing with Chinese Chicken Salad. The chicken breasts are cooked in
the Chinese manner by boiling and then steeping off the heat. This
gives chicken that is cooked but extremely juicy and tender.
1. Sprinkle sesame seeds into small, shallow baking pan or cookie
sheet with sides. Bake in preheated 350 degrees F (180 C) oven until
golden, 5 to 8 minutes.
2. Combine chicken, water, 1 tablespoon (15 mL) of the soy sauce, the
salt and fivespice powder in 3 or 4-quart (3 or 4 L) sauce- pan.
Cover and cook over high heat until water boils. Reduce heat and
simmer 15 to 20 minutes. Remove from heat. Let chicken stand in water
1 hour.
3. Remove chicken from water (reserve water) and drain. Remove and
discard chicken bones. Cut meat into 1/2-inch (1.5 cm) wide slices.
4. Cut celery into diagonal slices. Heat reserved water over high heat
until it boils. Add celery and cook until crisp-tender, 1 to 2
minutes. Drain celery well.
5. Combine remaining 1 tablespoon (15 mL) soy sauce with oils, ginger
and pepper in large bowl. Add chicken and celery. Toss until
completely combined. Transfer mixture to serving dish. Sprinkle with
sesame seeds.
From "Chinese Cooking Class Cookbook" by the Editors of Consumer
Guide, Publications International LTD, 1980. ISBN 0-517-322455.
Title: Shabu Shabu Dinner
Categories: Japanese, Beef, Seafood, Ceideburg
Yield: 6 servings
Stephen Ceideburg
1/2 lb Shabu shabu or sukiyaki meat *
18 Sea scallops, cut in half
12 lg Prawns, shelled but tail left on
12 lg Shiitake mushrooms, sliced
1/2 md Head napa cabbage, shredded
12 Green onions, cleaned, trimmed, with part of green left on
1 cn Bamboo shoots
1/2 lb Leaf spinach
12 oz Firm tofu, cut into 1 inch cubes
2 c Short-grain rice, cooked
Pickled vegetables (purchased or homemade)
1 Or more dipping sauces (see recipes)
4 c Chicken broth
1 Piece of kombu (kelp), about 3 inches square (optional)
* rib-eye or New York steak, sliced paper thin
Place an electric wok electric skillet in the center of the table.
Arrange meat, seafood, vegetables and tofu on platters. Place rice in
a serving bowl and set on the table. Set out bowls of pickles. Set
each diner's place with a plate, chopsticks (forks for the timid), a
rice bowl and a small plate for pickles, plus individual bowls of
dipping sauces.
Bring broth and kombu to a simmer in the wok or skillet. Remove and
discard kombu if used. Let diners select and cook their own meat and
vegetables in the broth, using their chopsticks or forks. At the
conclusion of dinner, pour remaining broth into bowls and pass around
the table.
PER SERVING (not including pickled vegetables or sauces): 515
calories, 41 g protein, 67 g carbohydrate, 10 g fat (3 g saturated),
89 mg cholesterol, 205 mg sodium g fiber.
Karola Saekel writing in the San Francisco Chronicle, 7/14/93.
Title: Shrimp in Chinese Lobster Sauce
Categories: Chinese, Seafood, Ceideburg
Yield: 2 servings
Stephen Ceideburg
1 lb Jumbo shrimp (21-25 per
-pound)
1 tb Fermented black beans
2 Garlic cloves, minced
1 Quarter-sized slice fresh
-ginger, peeled, minced
1 tb Shao Hsing rice wine, or dry
-sherry
2 tb Peanut or corn oil
1/2 ts Salt
6 oz Ground pork butt
1 sm Onion, cut into 1-inch cubes
1 Bell pepper, cut into 1-inch
-cubes
1/2 ts Sugar
Big pinch white pepper
1/2 tb Light soy sauce
3/4 c Chicken stock
2 ts Cornstarch, blended with:
1 tb Water
1 lg Egg, lightly beaten
1 Green onion, chopped
1 ts Asian sesame oil
Shell and de-vein the shrimp. Butterfly shrimp by slicing them down
the length of the back, stopping just above the tail. Rinse with cold
water and blot dry.
Cover the black beans with lukewarm water; let soak for 5 minutes.
Drain. Combine with the minced garlic and ginger; gently crush into a
paste. Mix in the wine; set aside.
Place a wok over medium-high heat. When hot, drizzle in half of the
oil. Add the shrimp and stir-fry until they begin to curl and turn
bright orange, about 1 minute. Remove to a dish and keep warm.
Reheat wok over medium heat; add remaining tablespoon of oil and the
salt. Add the black bean paste and saute a few seconds until it
becomes aromatic. Increase heat to medium-high. Add the pork and
stir-fry until the morsels are no longer pink, about 3 minutes.
Add onions, peppers, sugar, white pepper and soy sauce; toss together
until the vegetables begin to soften, about 1 minute. Add the stock
and keep tossing until it comes to a boil.
Stir the cornstarch mixture to recombine, then drizzle into the
center of the work, stirring constantly, until mixture thick- ens,
about 20 seconds.
Turn off the heat and slowly stir in the beaten egg to combine the
mixture into a creamy sauce. return the shrimp to sauce, add the
green onions and swirl in the sesame oil.
Serves 2 as a complete meal, or up to 6 with other entrees.
PER SERVING (6servings): 225 calories, 19 g protein, 5 g
carbohydrate, 14 g fat (4 g saturated), 149 mg cholesterol, 530 mg
sodium, 0 g fiber.
From an article by Joyce Jue, San Francisco Chronicle, 1/6/93.
Title: Small, Shanghai-Style Sweet and Sour Ribs
Categories: Chinese, Pork, Ceideburg
Yield: 6 servings
Stephen Ceideburg
3 lb Pork Spareribs *
Peanut Oil
1/2 c Sugar
1/3 c Chinese Rice Vinegar
1 ts Salt
1 tb Dark Soy Sauce
* Cut spareribs across bone into 1-1/2 inch lengths.
~---------------------------------------------------------------------
~-- Rinse and dry ribs; then cut apart. Heat about 3 cups oil in a
wok. When very hot, add ribs in small batches and fry until brown and
crispy, about 5 minutes. Remove and drain.
Combine sugar, vinegar, salt and soy sauce. Remove oil from wok;
return wok to stove and turn heat to high. When hot, add vinegar
mixture. Cook, stirring, over high heat until syrupy. Add ribs; toss
in the mixture until well coated. Serve warm or at room temperature.
Title: Spicy Egg Noodles (Bamee Haeng)
Categories: Thai, Pasta, Ceideburg Yield: 1 servings
Stephen Ceideburg
3 oz Fresh whole egg noodles
-(bamee)
1 tb Garlic Oil (see recipe)
2 tb Fish sauce (nam pla), or to
-taste
2 tb Kwan's Sweet and Sour Sauce
-(see recipe)
Dried hot chile flakes, to
-taste
1 Handful bean sprouts
1/4 c Shredded barbecued pork,
-cooked chicken, beef or
-shrimp
Chopped green onions for
-garnish
Fresh coriander leaves
1 ts Ground peanuts
Whole egg noodles may be purchased in Asian markets (they are labeled
"egg wonton-style noodles"). Serve this dish for breakfast, lunch or
as a snack or as a side dish in a Western- style meal. The ancillary
recipes are in the next post.
Plunge noodles into a pot of boiling water for 4 or 5 seconds. Remove
and plunge into cold water for 4 or 5 seconds. Return to boiling
water for 4 or 5 seconds; drain. Pour noodles into a bowl. Add garlic
oil, fish sauce, sweet and sour sauce and dried chile flakes (if you
like it hot).
Dip bean sprouts quickly into boiling water; drain. Add to noodles.
Add one or more of the cooked meats. Top with green onions, coriander
and ground peanuts.
Note: This recipe is a version served by street noodles vendors in
Thailand. Seasonings may be adjusted to your taste.
PER SERVING: 575 calories, 19 g protein, 60 g carbohydrate, 26 g fat
(6 g saturated), 82 mg cholesterol, 2,840 mg sodium, 2 g fiber.
From an article by Joyce Jue in the San Francisco Chronicle, 5/29/91.
Title: Stir Fried Two Noodles (Hokkien Mee)
Categories: Singapore, Pork, Seafood, Ceideburg, Pasta
Yield: 4 servings
Stephen Ceideburg
1 c Water
1 c Basic Chicken Stock
1 tb Light or dark soy sauce
1/2 lb Pork shoulder, in one piece
1/4 lb Squid, cleaned and cut up
1/4 lb Raw shrimp in the shell
2 tb Oil or lard
3 Unpeeled cloves garlic,
-crushed
6 oz Thin egg noodles, boiled,
-drained, and tossed in a
1 tb Oil
4 oz Thick rice sticks (see
-Note), soaked and drained
2 c Bean sprouts
1/4 c Chinese chives or garlic
-chives, cut into 1-inch
-lengths
This is a favorite street snack among the Chinese in many Southeast
Asian cities. Hokkien is the local pronunciation of Fujian (Fukien)
province in southeast China, the origin of many Chinese emigrants
over the years. In a typical noodle-vendor's stand, the pork and
shellfish are cooked in a stock that simmers for hours, picking up
more flavor all the time. In this home version, the extra flavor
comes from reducing the stock after cooking the meats.
1. In a small saucepan combine water, stock, soy sauce, and pork.
Bring to a boil, reduce heat, and simmer until meat is tender. Remove
meat and set aside. Return stock to a boil. Add squid and cook 30
seconds. Remove and set aside. Cook shrimp 2 to 3 minutes. Drain and
set aside, reserving stock. Peel shrimp and devein if necessary. (For
additional flavor, add shrimp shells to stock and simmer 10 minutes
longer.)
2. Bring stock to a boil and reduce by half. Strain stock. (The
recipe may be prepared to this point several hours ahead.)
3. Slice pork into bite-sized pieces. In a wok or large skillet, heat
oil or lard and garlic to near smoking. Remove and discard garlic
cloves when they brown. Add noodles and rice sticks and stir-fry
until they are lightly browned in places. Add stock, cover, and cook
2 minutes. Remove cover, add pork, squid, shrimp, and bean sprouts,
and continue stirring and cooking until noodles have absorbed' most
of the liquid, about two minutes. @1'transfer to serving platter and
garnish with Chinese chives.
Serves 4 with other dishes.
Note: The authentic rice noodle for this dish is a thicker rice stick
called laifen in China and pancit luglug in the Phil- ippines, but
ordinary thin rice sticks may be used.
From the California Culinary Academy's "Southeast Asian Cooking", Jay
Harlow, published by the Chevron Chemical Company, 1987. ISBN
0-89721-098-0.
Title: Stir Fried Clams in Chile Garlic Black Bean Sauce
Categories: Chinese, Seafood, Ceideburg
Yield: 6 servings
Stephen Ceideburg
2 lb Small cherrystone clams
-(about 24)
1 tb Chinese salted and fermented
-black beans
1 Inch lump fresh ginger,
-peeled, minced
2 Garlic cloves, chopped
2 tb Peanut or corn oil
2 To 3 fresh green chiles,
-sliced diagonally
2 Green onions, coarsely
-chopped
1 ts Sugar
White pepper to taste
2 tb Chinese Shaoxing rice wine
-or dry vermouth
1 tb Dark soy sauce
1/4 c Chicken stock
1 ts Cornstarch mixed with 1
-tablespoon water
1 ts Asian hot sesame oil
Scrub clams and rinse well with cold water. Discard any that do not
shut quickly or have broken shells. Keep refrigerated in a bowl
covered with a damp towel until ready to cook. Soak the black beans
in lukewarm water to cover for 5 minutes. Rinse with fresh water and
transfer to a small bowl with the ginger and garlic. Using the back
of a fork, gently mash the mixture into a coarse paste; set aside.
Place a wok over high heat. When hot, add the oil, then the black bean
paste, chiles and green onions; stir rapidly until fragrant, about 15
seconds. Add clams and stir-fry for 1 minute. Season with sugar and
white pepper. Splash in the rice wine and toss together for a few
seconds.
Add soy sauce and chicken stock, cover, reduce heat to medium-high and
simmer for 3 to 5 minutes, or until clams open.
Pour cornstarch mixture into the center of the wok. Stir continuously
until sauce thickens to a creamy glaze. Drizzle in the sesame oil.
Serve with steamed rice.
Serves 6 with other dishes.
PER SERVING: 100 calories, 7 g protein, 4 g carbohydrate, 6 g fat (1 g
saturated), 76 mg cholesterol, 190 mg sodium, 0 g fiber.
From an article by Joyce Jue in the San Francisco Chronicle, 9/1/93.
Title: Stir Fried Spinach with Fermented Bean Cheese
Categories: Chinese, Vegetables, Ceideburg
Yield: 4 servings
Stephen Ceideburg
2 bn Spinach
2 tb Peanut oil
2 Quarter sized slices fresh
-ginger cloves, crushed
1/4 ts Salt
1 Cube of fu ru *
1 ts Sugar
* white fermented bean curd--about 1 tablespoon
Quong Hop, the oldest bean curd factory in the United (located in
South San Francisco), produces a delicious fu ru. It is packed in
glass jars labeled "FU RU The Cultured Tufu." Once opened, store in
the refrigerator. It will keep indefinitely.
Remove and discard the tough stems from the spinach. Wash and rinse
spinach thoroughly. Remove excess water in a lettuce spinner.
Preheat a wok over medium heat and add the oil, ginger, garlic and
salt. When oil becomes fragrant, increase heat to high, add the
spinach in large handfuls, seconds apart; stir-fry until leaves are
wilted.
Mash the fu ru and mix it with the sugar. Push the spinach aside and
put the fu ru mixture in the center of the wok. Stir together over
high heat until the spinach is cooked. Serve imme- diately. Note.
Chinese water spinach may be cooked in the same manner. Prepare the
water spinach by using the leaves and only about 2 inches of the
tender hollow stems.
PER SERVING: 70 calories, 3 g protein, 5 g carbohydrate, 5 g fat (1 g
saturated), 0 mg cholesterol, 227 mg sodium, 3 g fiber.
From an article by Joyce Jue in the San Francisco Chronicle, 6/19/91.
Title: Tenderloin Chinese Style
Categories: Chinese, Beef, Ceideburg
Yield: 4 servings
Stephen Ceideburg
1 lb Beef tenderloin
3 tb Dry sherry
1 1/2 tb Soy sauce
1 1/2 ts Oyster sauce
1 ts Sugar
1 ts Cornstarch
1/2 ts Baking soda
1/4 ts Salt
1 Clove garlic, crushed
1 1/2 tb Vegetable oil
2 md Yellow onions, cut into thin
-slices
1. Remove and discard fat from meat. Cut meat across the grain into
thin slices.
2. Combine sherry, soy sauce, oyster sauce, sugar, cornstarch, baking
soda, salt and garlic in medium glass bowl. Mix in meat. Cover and
refrigerate at least 3 hours.
3. Heat oil in wok over high heat. Stir-fry onions in the oil until
golden, 3 to 5 minutes. Transfer onions to serving plate. Keep warm.
4. Add about 1/3 of the meat to wok, spreading out slices so they do
not overlap. Cook slices on each side just until lightly browned, 2
to 3 minutes. Remove meat from pan and arrange over onion slices.
Repeat twice to cook remaining meat.
From "Chinese Cooking Class Cookbook" by the Editors of Consumer
Guide, Publications International LTD, 1980. ISBN 0-517-322455.
Title: Yakitori Glaze
Categories: Japanese, Condiment, Ceideburg
Yield: 1 servings
Stephen Ceideburg
1/2 c Sake
1/4 c Mirin (sweet rice wine)
3/4 c Japanese soy sauce
1/4 c Sugar
1 oz Tamari
1 ts Grated fresh ginger
Combine all ingredients in a small saucepan and bring to a boil. Cook
until reduced by a quarter. Cool. Store in the refrigerator.
Makes about 1 3/4 cups.
To use: Dip thinly sliced meat, chicken cubes, shrimp or fish filets
in the glaze, then grill. May also be brushed on food as it cooks.
From an article by Heidi Haughy Cusik, The San Francisco Chronicle,
7/1/92.
Title: Chinese Hot and Sour Soup
Categories: Chinese, Soups, Ceideburg
Yield: 4 servings
Stephen Ceideburg
6 c Chicken broth
1 1/4 c Fresh mushrooms, wiped clean
-and sliced
1 1/2 c Fresh raw spinach, washed
3 tb Light soy sauce
3 tb Cider vinegar
3/4 ts Black pepper
2 1/4 tb Sesame seed oil
1/2 ts Hot pepper oil or Tabasco
-sauce
3/4 lb Tofu (soybean cake), cut
-into small dice
3 tb Cornstarch, dissolved in 5
-tablespoons of water
1 Egg, beaten
3 tb Finely chopped cilantro
2 Green onions, finely chopped
Combine the chicken broth, mushrooms and spinach in a soup pot.
Simmer for 4 minutes. Mix the soy sauce, vinegar, pepper, sesame seed
oil, and the hot pepper oil or Tabasco together in a small bowl.
(Taste the mixture carefully before adding full amount of pepper oil
or Tabasco sauce.) Stir until well blended, add to the broth. Taste
and correct the seasonings.
Add the tofu and the cornstarch, stirring constantly until thickened.
Pour the egg into the broth, stirring constantly until it forms into
ribbons. Add the cilantro and onion and serve at once.
San Francisco Chronicle 1/90
Title: Mandarin Pancakes
Categories: Chinese, Pancakes, Ceideburg
Yield: 24 servings
Stephen Ceideburg
2 c All-purpose flour
1 pn Salt
1 c Water
3 tb Sesame oil
Mandarin Pancakes are the traditional partner of Mu Shu Pork and
Peking Duck. The pancakes must be made ahead and are best reheated by
steaming. Allow yourself plenty of preparation time. With practice,
you should be able to complete this recipe in about 45 minutes.
Sift flour and salt into a large bowl.
Bring water to a boil; immediately add to flour. Quickly stir
together and gather crumbs into a ball.
(If using a food processor, insert metal blade and put flour into work
bowl. With machine running, pour the boiling water in a steady stream
down the feed tube. Process until dough pulls away from the sides of
the bowl and a rough ball is formed, about 20 seconds.)
Transfer the hot dough to a floured work surface and knead until
dough is smooth and no longer sticky, about 5 minutes, dusting
occasionally with flour.
Cover with a damp towel and let rest for 15 minutes.
Return dough to floured surface and knead for a minute, or until no
longer sticky. Roll out dough to a 1/4-inch-thick sheet.
Using a 2 1/2-inch round biscuit cutter, cut out 24 rounds. Cover
with a damp cloth.
Brush 1 round with sesame oil and place an unoiled round on top of
it. You now have 2 rounds separated by a film of oil. Roll sandwiched
round into a thin pancake. Begin by rolling away from the center with
firm even pressure. Give round an 1/8-inch turn, and roll away from
you.
Alternately roll and rotate to maintain a circle shape. Finished
pancake should be 6 to 7 inches in diameter, about 1/6 inch thick and
almost transparent. It is best to cook pancakes as soon as they're
rolled. Keep remaining rounds covered until you need them.
Set an ungreased skillet over medium heat. Regulate heat so pancakes
do not cook too slowly or too quickly, which makes them tough or dry,
respectively.
The heat setting is between medium and low.
Put 1 pancake in the skillet and cook until it begins to puff and the
bottom is speckled. This should take between 45 to 60 seconds. Adjust
heat if necessary. Turn pancake and cook the other side for 30 to 45
seconds. Remove from heat and immediately peel apart layers, making 2
pancakes. Stack. on a sheet of foil with outsides (dry side) down.
Keep wrapped.
Continue rolling and cooking until all the pancakes are done.
May be refrigerated (up to 5 days) or frozen (up to 2 months), wrapped
tightly in foil.
To reheat: Arrange pancakes in a bamboo steamer and steam over
medium-high heat for 3 minutes. To reheat in oven, open foil package
and sprinkle with a few drops of water. Rewrap package and place in a
preheated 350' oven for 5 minutes. If frozen, do not thaw or sprinkle
with water; reheat in oven for 8 minutes. Unwrap and serve hot.
Makes 24 pancakes.
Joyce Jue writing in the San Francisco Chronicle, 3/18/92.
Title: Mu Shu Pork
Categories: Chinese, Pork, Ceideburg
Yield: 12 servings
Stephen Ceideburg
1/2 lb Boneless pork loin
1/2 c Dried lily buds (about 30)
1/4 c Tree ears, or:
3 lg Wood ears
2 tb Peanut or corn oil
3 Eggs, lightly beaten
1/2 ts Salt
2 c Shredded cabbage
1/4 ts White pepper
1/2 ts Sugar
2 tb Shao Hsing rice wine or dry
-sherry
1 tb Light soy sauce
3 Green onions, slivered
1 ts Sesame oil
PORK MARINADE:
1 ts Finely minced fresh ginger
2 ts Light soy sauce
1/2 ts Sugar
1 tb Dry vermouth or dry sherry
1 ts Cornstarch
1 ts Sesame oil
HOISIN SAUCE DIP:
3 tb Hoisin sauce
1 tb Hot water
1/2 ts Sugar, or to taste
ACCOMPANIMENTS:
Fresh coriander leaves
12 Warmed Mandarin Pancakes
Mu Shu Pork is served wrapped in Mandarin Pancakes, dressed with
hoisin sauce and eaten like a burrito.
Wrap the pork in plastic wrap and partially freeze to facilitate
slicing.
In 2 separate bowls, soak lily buds and tree ears in water until soft
and pliable, about 20 minutes. Drain and squeeze dry. Snip off and
discard hard ends of lily buds; set aside. Remove and discard hard
clusters in center of tree ears; tear into 1/2-inch pieces. Set
aside. If using wood ears, roll and cut crosswise into thin strips.
Cut pork into thin slices, 1/8 inch by 1 1/2 inches. Stack, a few
slices at a time, and cut into julienne strips. Put into a bowl and
blend with marinade. Set aside.
Preheat a wok over medium high heat. Add 1 tablespoon of the oil,
tilt wok to coat sides. Pour in eggs, tilt wok so eggs slide up along
sides. Push eggs in center up sides of wok to allow uncooked egg to
slide down to the center. Cook, stirring occasionally, until set,
light and fluffy (about 30 seconds). Using top edge of spatula, poke
and cut eggs and break into tin pea-sized morsels. Remove and set
aside.
Reheat wok over medium-high heat, add remaining oil and salt. When
hot, scatter in pork; stir-fry until no longer pink and separated
into strands, about 1 minute. Push meat up sides of wok, add lily
buds, tree ears and cabbage; stir fry for 1 minute, or until cabbage
has wilted. Season with white pepper, sugar, wine and so sauce; toss
together for 15 seconds. Add slivered green onions, egg morsels and
sesame oil; toss together to mix. Transfer to a platter.
Hoisin sauce dressing: Stir together hoisin, water and sugar until
dissolved.
To serve: Spread 2 to 3 tablespoons pork mixture and a few coriander
leaves across the middle of a warmed Mandarin Pancake. Drizzle on
about 1 teaspoon of the hoisin dressing. Fold in sides of pancake and
turn up the bottom. Or, serve mixture over rice.
Makes 12
PER SERVING: 155 calories, 7 g protein, 12 g carbohydrate, 8 g fat (2
g saturated), 64 mg cholesterol, 393 mg sodium, 1 g fiber.
Joyce Jue writing in the San Francisco Chronicle, 3/19/92.
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