Title: Abalone Meuniere Mandarin
Categories: Chinese, Seafood, Ceideburg 2
Yield: 1 servings
5 (7 1/2-ounce) cans Mexican
-abalone
8 oz Shrimp
4 oz Fat pork
4 oz Water chestnuts, minced
pn Chives
Ginger water, to taste (see
-note)
Salt and MSG
1 oz Maize (corn) flour
4 oz Chive and ginger oil
-(see note)
2 oz Flour
3 Eggs, beaten
5/8 oz Shaoxing wine
6 oz Chicken stock
The following four recipes are from a Chron article called "Foreign
Intrigue" by Alice Cuneo that featured recipes from various
consulates in the City. This first one is from the Consulate of the
People's Republic of China. It's a sophisticated (but uncomplicated)
banquet dish featuring abalone, shrimp and porkfat.
Abalone stuffed with minced shrimp, from Shen Xuliang of the Chinese
consulate.
Trim the abalone, removing rough parts, and cut into flat rounds. Chop
shrimp and fat pork to a paste consistency; stir in the water
chestnuts, chives and ginger water. Season with salt and MSG.
Create the abalone "sandwiches" by spreading an abalone round with
shrimp paste, then topping with another round. Dredge "sandwiches"
in maize flour and set aside.
Heat chive and ginger oil in a wok over medium heat, swirling the oil
to coat all sides of the wok.
Dip the abalone "sandwiches" in the flour, then in eggs. Fry in the
hot oil until abalone is tender and golden. Add Shaoxing wine,
chicken stock, salt and MSG. Bring to a simmer, adjust the
seasonings and simmer for 3 to 4 minutes. Serve immediately.
NOTE: Chive and ginger oil is oil in which chives and ginger have
been cooked. To make at home, heat 4 ounces oil in a wok set over
medium heat. Toss in 1 or 2 tablespoons fresh snipped chives and 3
slices fresh ginger. Stir-fry until fragrant, then proceed with
recipe. (Remove ginger slices before serving.)
Ginger water is available in Chinese markets.
From the San Francisco Chronicle, 6/15/88.
Title: Cha Gio
Categories: Vietnamese, Appetizers, Ceideburg 2
Yield: 1 servings
2 Tb tree ear mushrooms
1 c Soaked, roughly chopped bean thread noodles
1 lb Ground pork
1/2 lb Chopped shrimp or crabmeat
1 Tb fish sauce
1 ts Each salt & pepper(white)
2 Garlic cloves, chopped
1/4 c Each chopped red onion & chives
8 Rounds Rice paper
Beer
Mint, basil & coriander leaves
Lettuce leaves
Cucumber slices
----------------------DIPPING SAUCE----------------------------
1/4 c Minced garlic
1/2 c Fish sauce
1/3 c Lime juice
1 tb Sugar
1 ts Sa-te oil
Soak tree ears, set aside bean thread noodles. Chop pork to a finer
consistency, put it in a bowl and add shrimp or crab, fish sauce,
salt, pepper, garlic, onions and chives. Drain and dry the tree ears
and add them. Add the bean thread noodles and blend thoroughly
kneading with the hands.
Brush the rice paper on each side with the beer and set aside.
Cover with a cloth as you work. They take a minute or two to soften.
Put a heaping spoonful of the filling across the bottom third of the
rice skin. Tuck away from you twice. Fold the sides over, then
continue to roll. Seal with beaten egg and cornstarch. Fry in oil
heated to about 350F until golden. Serve with lettuce leaves,
garnishes and dip sauce.
This is from the "Art of Asian Cooking" by Bruce Cost. I was
fortunate to have taken classes from him in Berkeley.
Posted by Stephen Ceideberg; April 14 1991.
Title: Chestnuts
Categories: Chinese, Condiment, Ceideburg 2
Yield: 1 servings
Still got those chestnuts sitting around? Here's what Ken Hom has to
say about preparing fresh chestnuts or use in Chinese cooking, along
with a recipe for a braised dish in which they can be used. The
recipe doesn't specify how many chestnuts to use so use your own
discretion.
"The Chinese use the same Western chestnut with its sweet flavor and
soft, mealy texture in stir fried dishes and stews like Chinese Beef
Stew and in stuffings. Shop for large, dark brown chestnuts in the
fall, when they are in season. Dried chestnuts, once soaked, can be
used like fresh chestnuts.
1. Boil the chestnuts for 30 minutes, shells on.
2. Peel the outer skin first.
3. Peel the inner skin, revealing the golden meat. Chestnuts are
usually used either whole or split in half.
Posted by Stephen Ceideburg December 18 1990.
Title: Chicken Broccoli Vegetable Saute
Categories: Chicken, Ceideburg 2
Yield: 4 servings
2 tb Margarine, divided
4 Skinless, boneless chicken
-breast halves (about 1 lb)
1 c Cut-up broccoli
1/2 c Thinly diced carrots
1 c Sliced mushrooms
10 1/4 oz Campbell's Cream of
-Broccoli Soup
1/3 c Milk
1/8 ts Pepper
In skillet over medium heat, in 1 tablespoon hot margarine, cook
chicken for 10 minutes or until browned on both sides. Remove
chicken, keep warm.
In same skillet, in remaining margarine, cook broccoli, carrots and
mushrooms for 5 minutes, stirring often. Stir in soup, milk and
pepper.
Heat to boiling.
Return chicken to skillet. Reduce heat to low, simmer for 5 minutes
or until chicken is fork tender. Garnish with lemon slices.
Makes 4 servings.
Posted by Stephen Ceideburg.
Title: Chicken Broccoli Orientale
Categories: Chicken, Ceideburg 2
Yield: 4 servings
1 tb Vegetable oil
1 lb Boneless, skinless chicken
-thighs or breasts, cut
-into strips
1 sm Onion, cut into 1" squares
1 md Green or sweet red pepper,
-cut into 1" squares
10 1/4 oz Campbell's Cream of
-Broccoli Soup
3 tb Water
1 tb Soy sauce
Hot cooked rice
In a 10-inch skillet over medium-high heat, in hot oil, cook chicken,
1/2 at a time until browned. Add onion and peppers. Cook for 5
minutes or until vegetables are tender-crisp.
Stir in soup, water and soy sauce. Heat to boiling. Reduce heat to
low. Cover, simmer for 5 minutes or until vegetables are tender.
Serve over rice.
Makes 4 servings.
Title: Chinese Barbecued Spareribs
Categories: Chinese, Pork, Ceideburg 2
Yield: 1 servings
3 lb To 3 1/2 lb spareribs *
1 tb Sugar
2 tb Fermented red bean curd
3 tb Light soy sauce
1 tb Ground bean sauce
3 tb Hoisin sauce
2 tb Sesame paste
1/4 c Honey
2 tb Dark soy sauce
* cut into two or three strips across the bone
Rub ribs all over with 1 tablespoon sugar and let stand for 30
minutes. Preheat oven to 450F.
Blend the red bean curd, light soy, bean sauce, hoisin and sesame
paste together and rub over the rack of ribs. Line a deep baking
dish with aluminum foil, fit a rack over it and arrange the spareribs
on the rack. Put the pan in the oven and roast for 20 minutes. Turn
the ribs and roast for 15 minutes.
Meanwhile, heat about 1/4 cup honey with 2 tablespoons dark soy in a
small saucepan over low heat. Baste one side of the ribs with the
mixture and roast for 10 minutes. Turn, baste again with the honey
mixture and roast for 5 to 10 minutes longer. Remove the ribs from
the oven, allow them to sit for 10 minutes, cut into separate ribs
and serve.
Posted by Stephen Ceideberg; October 5 1992.
Title: Chinese Pizza
Categories: Chinese, Pizza, Ceideburg 2
Yield: 1 servings
MMMMM---------------------------CRUST--------------------------------
1 Package active dry yeast
2 ts Sugar
1 1/4 c Warm water
2 tb Salad oil
1 ts Salt
4 c Flour
MMMMM----------------------SAUCE FOR CRUST---------------------------
3 tb Hoisin sauce
3 tb Catsup
1 ts Sesame-oil
2 tb Oil
2 Cloves garlic, finely minced
2 Or 3 slices ginger grated
1 c Thinly sliced Chinese
-sausages
1/2 c Shredded water chestnuts
1/2 c Bamboo shoots, shredded
4 Or 5 dried black mushrooms,
-shredded
1 Or 2 stalks green onion,
-shredded
3/4 Onion, sliced
1 Bell pepper, shredded
1 tb Soy sauce
2 tb Hoisin sauce
2 tb Catsup
2 ts Sesame oil to brush on top
-of pizza
This is from one of Martin Yan's books... I haven't tried this, but
it looks pretty tasty. In general, I don't care for Yan's recipes,
although I do get a kick out of his show. I don't know what it is,
but the few things I've made from this book just don't seem to quite
make it.
1. To make crust: Dissolve yeast and sugar in warm water. Let set
for 10 minutes. Stir in oil and salt; add flour gradually. Knead
dough for 10 to 15 minutes or until smooth and elastic. Place in
greased bowl, cover and let rise in a warm place free from drafts
until double in bulk (1 1/2 to 2 hours). Punch down dough and roll
into thin crust. Make 2 pizzas of 12" diameter, 1/4" thickness. Place
crust on baking sheet.
2. Combine ingredients for sauce and set aside.
3.Heat oil over high heat; put in garlic and ginger, stir for 5
seconds. Add remaining ingredients, except hoisin sauce, catsup and
sesame oil; reduce heat to medium-high. Stir-fry for 1 to 2 minutes.
Add hoisin sauce and catsup and stir-fry for another minute.
4. Spread sauce on dough, then top with stir-fried vegetables and
meat; brush sesame oil on top.
5. Bake pizza at 375F for 15 minutes or until golden brown. Serve
and enjoy.
REMARKS: One cup of sausage is equal to 3 sausages. For a classier
pizza, add 1/2 cup sliced prawns For added hotness, put 1/2 teaspoon
hot chili oil into the sauce.
From "The Yan Can Cook Book", Martin Yan, 1981. Doubleday & Company,
New York.
Posted by Stephen Ceideburg; January 21 1991.
Title: Chow Mein (Two Sides Brown Noodles)
Categories: Chinese, Beef, Ceideburg 2
Yield: 1 batch
10 sm Black dried mushrooms
1/2 lb Fresh Chinese egg noodles
-(regular mein)
Sesame oil
1/2 lb Sea scallops
Cornstarch
1/2 lb Flank steak
2 ts Dark soy sauce
1/2 c Bamboo shoots, sliced
1 lb Bok choy, cut in 1 1/2-inch
-lengths
2 Eggs
2 1/4 c Fresh chicken stock
2 tb Light soy sauce
Salt
1/2 ts Sugar
Peanut oil
1 tb Or more dry sherry or
-Shaoxing rice wine
Here's a recipe for Chow Mein which is a pretty classic application
using pan fried noodles.
Put the mushrooms in a small bowl and pour boiling water over them.
Let soak for 30 minutes.
Meanwhile, cook the noodles in a large quantity of boiling water for
3 1/2 to 5 minutes. Drain, rinse under cold water, drain again, toss
with a little sesame oil and set aside.
Cut The scallops in half, toss with a little sesame oil and 1 1/2
teaspoons of cornstarch; refrigerate. Cut the flank steak as thinly
as possible across the grain. Toss with 1 1/2 teaspoons cornstarch,
in a little sesame oil and the dark soy sauce; set aside. When the
mushrooms have soaked, squeeze them out over the soaking liquid, and
reserve 1/4 cup of the liquid. Cut off the mushroom stems and
discard; cut the caps in two and set aside with the bamboo shoots and
bok choy.
Lightly beat the eggs with a few drops of sesame oil. Heat a small
frying pan and oil the bottom lightly. Pour in enough of the beaten
egg to cover the bottom, pouring any excess back into the uncooked
eggs. Cook just until set and remove. Repeat until all the egg is
used up. Stack the egg crepes, roll them up and slice across the roll
into shreds. Set aside.
Mix the chicken stock with the light soy sauce, 1 1/2 teaspoons salt
and the sugar; set aside. Heat this mixture in a small pot over low
heat.
Meanwhile, heat a wok over medium high heat until hot. Add 1 cup
peanut oil and heat until the oil is very hot. Lower the noodles
into the oil to form a nest and let them cook until brown on one
side. (This may take 8 minutes or so.) Turn the noodles over and
brown on the other side. (This will be much faster.) Remove to a
large serving platter and keep warm.
Cook the scallops very briefly in the same oil, remove and drain in a
colander. Turn the heat off under the oil and add the beef. Stir
just until the meat slices are separated and start to change color.
Remove to drain with the scallops.
Pour off all the oil but 1/4 cup and heat. Add the vegetables and
stir-fry for 2 to 3 minutes. Add the seasoned stock and bring to a
boil. Mix the reserved mushroom soaking liquid with 2 tablespoons of
cornstarch until dissolved and stir into the chicken stock sauce.
Stir until it thickens and clears slightly. Add the beef and
scallops, then the wine and cook just until heated through. Pour
over the noodles and serve garnished with the egg shreds.
Posted by Stephen Ceideburg December 18 1990.
Title: Easy Cheese and Shrimp Gyozas (East/west)
Categories: Chinese, Appetizers, Ceideburg 2
Yield: 4 servings
1/2 lb Medium shrimp (41 to 50 per
-pound), shelled and
-deveined
1 1/2 ts Salt
1 ts Finely minced ginger or
-ginger juice
2 ts Shao Hsing wine or dry
-sherry
1 ts Cornstarch
5 Water chestnuts (fresh),
-finely chopped
2 Green onions, chopped
1 1/2 tb Chopped fresh coriander
2 Chinese sausages, finely
-chopped
1 1/4 c Grated Monterey Jack cheese
-(about 5 ounces)
1 Package (12 to 16 ounces)
-round siu mai wrappers or
-won ton wrappers
----------------------LIME CREAM SAUCE---------------------------
1 tb Oil
2/3 c Chicken stock
1/2 c Whipping cream
1 tb Lime juice
Salt and white pepper, to
-taste
Fresh coriander
I find Chinese recipes that use dairy products highly suspect and
tend to turn my nose up at them. Ooopsss. Guess I *am* a snob. ;-}
But I just bought an excellent new cookbook++Asian Appetizers by
Joyce Jue, a local (SF local, that is) food columnist. Check this
one out... You should be able to get all the ingredients easily,
including the Chinese sausages.
Cheese and cream are not traditional ingredients in Asian cooking.
However, I enjoy the subtle flavor of a mild cheese, such as Monterey
Jack, and the way it works in this gyoza (Japanese-style potsticker)
recipe. The cheese acts as a velvety binder that melts in your mouth;
the cream is used to make a lime-scented sauce.
A dozen gyozas makes a nice appetizer serving for four, but it's not
really practical to make just a dozen at a time. This recipe makes 4
dozen, and the rest can be frozen for another use. The sauce recipe
is enough for a dozen; if you want to make more, simply multiply the
sauce ingredients, but bear in mind that you will have to make the
sauce separately as part of each batch. Freeze extra uncooked gyozas
on a baking sheet; when frozen, transfer them to a freezer bag. Do
not defrost before browning.
1. Toss the shrimp with 1 teaspoon of the salt and let them stand
for 10 minutes. Rinse thoroughly, drain, and pat dry. Finely chop
the shrimp and put them into a mixing bowl. Add the remaining salt
and the ginger, wine, cornstarch, water chestnuts, green onions,
coriander, sausages and cheese: mix thoroughly.
2. If you are using won ton wrappers, trim the corners to make them
round. Place 1 heaping teaspoon of the filling in the center of a
wrapper. Moisten the edge of the wrapper with water and fold it in
half to enclose the filling and form a half circle. Pinch the edges
together to seal. Set the gyoza on a baking sheet; cover it with a
towel. Repeat with the remaining filling and wrappers.
3. To cook and sauce 4 servings, add 1 tablespoon of oil to a 10-
inch nonstick skillet and set it over medium heat. Arrange 12 gyozas
in a single layer n the pan; pan-fry for 1 minute or until lightly
browned. Turn the gyozas over and brown the other side, about 1
minute longer. Add the chicken stock; shake the pan to prevent the
gyozas from sticking. Cover and cook at a low boil for 2 minutes.
Remove the gyozas to a plate and keep them warm.
4. Increase the heat to high and add the cream; bring to a boil and
cook, stirring until thickened, about 45 seconds. Stir in the lime
juice; season to taste with salt and pepper.
5. To serve, divide the sauce among 4 plates; arrange 3 gyozas on
each. Garnish with fresh coriander.
From "Asian Appetizers" by Joyce Jue, Harlow and Ratner, 1991. ISBN
0-9627345-1-9.
This is a gorgeous book by a local Asian food columnist. She covers
all of east Asia and includes some of the new "East/West" recipes
that seem to be evolving in California. The largest number of
recipes are from Thailand and China but recipes from Indonesia,
Japan, Korea, Vietnam and the Philippines are also included. She
calls these 'appetizers' but most will easily serve as main courses.
Posted by Stephen Ceideberg; October 14 1992.
Title: Foolproof Beef and Broccoli
Categories: Beef, Ceideburg 2
Yield: 4 servings
3/4 lb Boneless beef sirloin steak
1 tb Vegetable oil
1 Clove garlic, minced
1 md Onion, cut into wedges
10 1/4 oz Campbell's Cream of
-Broccoli Soup
1/4 c Water
1 tb Soy sauce
2 c Broccoli flowerets
Hot cooked noodles
Slice beef across the grain into very thin strips.
In skillet, over medium-high heat, in hot oil, cook beef and garlic
until beef is browned. Add onion. Cook for 5 minutes stirring often.
Stir in soup, water and soy sauce. Heat to boiling. Add broccoli.
Reduce to low. Cover, simmer for 5 minutes or until vegetables are
tender. Serve over noodles.
Makes 4 servings.
TIP: To make slicing easier, freeze beef for 1 hour.
Posted by Stephen Ceideberg; October 14 1992.
Title: Gado Gado I (Mixed Vegetables with Peanut Sauce)
Categories: Indonesian, Salads, Ceideburg 2
Yield: 1 servings
1/2 c Peanut Butter
1 Clove Garlic, minced
1 tb Brown Sugar
1 c Coconut Milk
1 tb Lemon Juice
Salt to taste
1 c Sliced Cabbage
1 c Sliced Carrots
1 c Green Beans, cut in 1"
-slices
1 lb Spinach
1 c Bean Sprouts
2 md Potatoes, boiled and sliced
2 lg Hard Boiled Eggs
1 md Cucumber, sliced
1/2 c Fried Onion Flakes
2 c Shrimp Puffs*
Make a sauce by mixing peanut butter, garlic, sugar, coconut milk,
lemon juice and salt. Bring to a boil, reduce heat, and simmer for 2
minutes. Add water if the sauce is too thick. Boil cabbage, carrots,
green beans and spinach in water for 20 minutes. One minute before
other vegetables are done, add bean sprouts, stir and drain. Place
vegetables on a large serving plate and garnish with sliced potatoes,
sliced eggs, sliced cucumber, onion flakes and Shrimp Puffs. Serve
with peanut sauce on the side. *Shrimp Puffs: Originally made in
Indonesia from tapioca flour mixed with fish or shrimp and spices.
Now made locally and sold in Chinese grocery stores. From John
Kohnen. Posted by Stephen Ceideberg; February 24 1993
Title: Garlic and Ginger Chicken Baked in a Clay Pot
Categories: Chinese, Chicken, Ceideburg 2
Yield: 4 servings
4 lb Frying chicken
2 lg Garlic cloves, minced
1 Knob fresh ginger, grated
Salt and pepper, to taste
2 ts Asian sesame oil
I highly recommend the romertopf type clay pots. Especially for
chicken. I've done several chicken recipes in mine and they all came
out extremely savory and done to perfection. There's a unique, rich
flavor that seems to typify food cooked in this way. Haven't tried
this one yet, but it's high on the list. The ingredients are Asian,
the technique Western. The result, I imagine, is delectable. It's a
very simple recipe. At least the first time I'd resist any temptation
to embellish it. Well, maybe a few fermented black beans... ;-}
Rinse the chicken inside and out and pat dry. Work your fingers
under the skin of the chicken, carefully loosening skin from flesh
across the breast and legs.
Mix together the garlic, ginger, salt and pepper; rub evenly under the
skin.
Brush the chicken with sesame oil.
Soak a 2-quart unglazed clay cooking pot in cold water to cover for 10
minutes. Drain and place the chicken breast-up in the pot. Cover and
place in a cold oven; turn the thermostat to 475F and roast for 1
hour.
Remove pot from oven and place on a towel. Put lid on another towel.
(The hot clay will break if placed on a cold surface). Transfer
chicken to a heated serving platter and drizzle with some of the
juices left in the pot.
Serves 4.
PER SERVING: 515 calories, 76 g protein, 1 g carbohydrate, 21 g fat
(5 g (5 g saturated), 229 mg cholesterol, 194 mg sodium, 0 g fiber.
Andrew Schloss, San Francisco Chronicle, 11/23/92.
Posted by Stephen Ceideberg; December 2 1992.
Title: Garlic Flavored Chicken
Categories: Chinese, Chicken, Ceideburg 2
Yield: 1 chicken
1 lb (450g) chicken, cut into 1"
-x 2" x 1/4" (2.5 cm x 5cm
-x 0.75 cm)
Pieces
3 Cloves garlic, finely
-chopped
1 tb (15 ml) wine
1 tb (15 ml) soy sauce
2 ts (10 ml) garlic salt
1/4 ts (1 ml) sugar
2 Eggs, lightly beaten
3 tb (45 ml) flour
ds Of five-spice powder
-(optional)
4 c (1 L) oil
I looked all through my Chinese books and the only one with a recipe
for Garlic Chicken was one by Martin Yan. I've never made this
recipe although I did have Garlic Chicken once in a restaurant and it
was excellent. Here's the recipe in Martin's own inimitable words...
It was once said in New York, "The only thing 50 cents will get you
these days is a seat on the subway." Garlic will get you a seat in no
time! Here's a power-packed dish that will remind you of your Italian
mother's cooking.
1. Combine Chicken with garlic, wine, soy sauce, garlic salt and
sugar; marinate for 2 hours. 2. Add beaten eggs and flour to chicken
and mix well. 3. Heat oil in wok near smoke point. Reduce heat to
medium. Deep- fry chicken for 2 to 3 minutes or until tender.
NOTE: It doesn't say in the book, but the Garlic Chicken I had was
bone-in.
From "The Yan Can Cook Book", Martin Yan, 1981. Doubleday & Company,
New York.
Posted by Stephen Ceideburg December 18 1990.
Title: Hot and Sour Shrimp with Watercress And Walnuts
Categories: Filipino, Seafood, Ceideburg 2
Yield: 1 servings
1 lb Large uncooked shrimp,
-peeled, deveined,
-butterflied
4 tb Dry Sherry
1 tb Grated peeled fresh ginger
1/2 c Chicken stock or canned
-broth
2 tb Soy sauce
2 tb Catsup. [See note. S.C.]
1 tb Cornstarch
1 tb Rice vinegar or white wine
-vinegar
1 tb Sugar
1 ts Oriental sesame oil
1/4 ts Cayenne pepper
6 tb Peanut oil
2 tb Chopped walnuts
3 bn Watercress, trimmed
2 md Bell peppers, cut into
-1-inch squares
2 Garlic cloves, minced
8 Green onions, cut
-diagonally into
-1-inch-long pieces
This excellent recipe is a relatively quick and easy dish worthy of
gracing any restaurant's menu. My roommate fixed it last night for
three people. It disappeared almost immediately. Although it says
that it serves four I'd say that it's about two healthy servings. Or
maybe that's just because I'm such a glutton. Spinach would be an
excellent substitution for the watercress that the recipe calls for.
Any kind of nut could be used instead of walnuts. And rice of
course...
A light marinade of Sherry and ginger flavors the shrimp, which are
stir-fried with ted bell peppers and green onions. Watercress makes a
colorful bed for the shrimp. Offer lemon iced tea to go with the
meal. [Or any good beer. S.C.]
Combine shrimp, 2 tablespoons Sherry and grated ginger in large bowl.
Cover and refrigerate for 30 minutes. Mix remaining 2 tablespoons
Sherry, chicken stock, soy sauce, catsup, cornstarch, rice vinegar,
sugar, sesame oil and cayenne pepper in small bowl.
Heat 2 teaspoons peanut oil in wok or heavy large skillet over high
heat. Add walnuts and stir-fry for 1 minute. Transfer walnuts to
plate using slotted spoon. Add watercress to wok and stir-fry until
just wilted, about 1 minute. Divide watercress among plates. Add 2
teaspoons peanut oil, bell peppers and garlic to wok and stir-fry for
1 minute. Add remaining 2 teaspoons peanut oil, shrimp mixture and
onions and stir- fry for 1 minute. Stir stock mixture, add to wok and
cook sauce until clear and thick, stirring frequently, 2 minutes.
Spoon sauce and shrimp over watercress. Sprinkle with walnuts and
serve.
NOTE: I used Jufran sauce rather than catsup. Jufran is a Philippino
sauce that's looks and tastes much like catsup. It's made from
bananas and other stuff, however and has a more complex and
interesting taste. I use it in place of catsup in many recipes as
well as on hamburgers, hot dogs and corn dogs. It comes in both mild
and hot forms. The mild is not too hot++somewhat like a spicy catsup.
The hot stuff is much hotter, although not intolerably so. If you use
this, be prudent about how much cayenne you use, at least the first
time until you can see how they balance out.
Makes four servings; about 265 calories per serving.
Bon Appetit, February, 1991.
Posted by Stephen Ceideburg; January 20 1991.
Title: Hot and Sour Soup (Chinese)
Categories: Chinese, Soups, Ceideburg 2
Yield: 1 servings
3 Dried black mushrooms
1 Heaping tablespoon small
-tree ear mushrooms
20 Dried lily buds
2 Pads firm bean curd
1/4 lb Lean pork, cut into
-matchstick shreds
2 ts Dark soy sauce
1 tb Light soy sauce
5 tb White vinegar
2 ts Salt, or to taste
1 tb Peanut oil
1/4 c Bamboo shoots, cut into
-matchstick shreds
5 c Chicken stock
3 tb Cornstarch mixed with 1/4
-cup water
2 Eggs lightly beaten
1 ts White pepper
1 tb Sesame oil
2 tb Chopped scallions
2 tb Chopped fresh coriander
-leaves
Here's a classic Chinese version.
Put the mushrooms, tree ears and lily buds into a bowl and cover with
boiling water. Let stand for 30 minutes. Meanwhile, slice the bean
curd into strips and set aside.
Combine the pork shreds with the dark soy sauce in a small bowl.
Combine the light soy sauce, vinegar and salt in another bowl. Remove
the black mushrooms from the soaking liquid, cut off the woody stems
and discard, then slice the caps thinly and put into a bowl. Drain
and rinse the tree ears and add them to the mushrooms. Remove the
lily buds, cut off the woody tips, slice them in two, then pull each
apart by hand into 2 or 3 shreds and add them to the mushrooms.
Heat the oil in a wok or large pot. Stir-fry the pork just until it
changes color. Add the tree ear mixture and bamboo shoots; cook,
stirring for 1 minute. Add the stock and bring to a boil (you may
have this simmering in a separate pot), and stir in the vinegar
mixture.
Adjust the seasonings.
Cook for 1 minute then add the bean curd. When boiling, give the
cornstarch/water mixture a stir to recombine and stir into the soup.
Cook until the soup thickens and clears slightly. Turn off the heat
and slowly swirl in the beaten eggs. Transfer to a soup tureen,
sprinkle with the pepper, drizzle in the sesame oil, garnish with the
scallions and coriander and serve.
San Francisco Chronicle, 12/18/87.
Posted by Stephen Ceideberg; February 10 1992.
Title: Hot and Sour Tofu Soup
Categories: Chinese, Soups, Ceideburg 2
Yield: 1 servings
8 md Dry shiitake mushrooms
-(about 3/4 oz. total)
1 tb Salad oil
1 Clove garlic, minced or
-pressed
1 tb Minced fresh ginger
1 1/2 qt Regular-strength chicken
-broth
1 lb Soft or regular tofu,
-rinsed, cut into 1/2-inch
-cubes, and
Drained well
3 tb Rice vinegar or cider
-vinegar
1 1/2 tb Soy sauce
3 tb Cornstarch
3/4 To 1 teaspoon white pepper
1/2 To 1 teaspoon chili oil
-(optional)
4 Green onions (ends
-trimmed), thinly sliced
Crisp noodles (recipe
-follows)
Crisp-creamy peas (recipe
-follows)
Soak mushrooms in hot water to cover until soft, about 20 minutes.
Drain; cut off tough stems and discard. Cut caps into thin strips;
set aside.
Pour oil into a 4- to 5-quart pan. Place over medium heat and add
garlic and ginger; stir until garlic is light gold. Add broth and
mushrooms; bring to a boil on high heat. Add tofu; cover and simmer
until tofu is hot, 3 to 5 minutes. Mix rice vinegar, soy sauce, and
cornstarch until smooth; stir into soup. Cook, stirring, until soup
boils. Add white pepper and chili oil to taste. Stir in onions. Pour
into a tureen. offer noodles and peas to add to taste.
Makes 6 servings.
CRISP NOODLES:
Pour about 1 inch salad oil into a 2 1/2- to 3-quart pan. Heat oil to
350F. Add a handful of fresh Chinese noodles or fresh taglierini
(you'll need 3 oz. total) to oil; fry, turning, until crisp and
golden, about 1 minute. Lift out; drain on paper towels. Repeat to
fry remaining noodles. Serve, or let cool and store airtight for up
to 5 days. Makes 3 cups. Or omit this step and use 1 can (5 oz.) chow
mein noodles.
CRISP-CREAMY PEAS:
Rinse and drain 1 can (16 oz.) black-eyed peas. Spread out on a
double layer of paper towels and pat dry. Place beans in a 10- by
15- inch baking pan. Add 1 tablespoon salad oil and mix to coat
beans. Bake in a 400F oven until beans are lightly browned and crisp
on outside, about 15 minutes; stir occasionally. Serve hot or warm.
Makes 1 cup.
Sunset Magazine, 4/89.
Posted by Stephen Ceideberg; February 10 1992.
Title: Imam Baldi
Categories: Vegetables, Ceideburg 2
Yield: 6 servings
3 Japanese eggplants
2 Yellow onions, chopped
-coarsely
1 Tb. olive oil
1 lb Ripe tomatoes, chopped
-coarsely
3 Cloves fresh garlic, minced
1/2 ts Dried basil
1/2 ts Dried oregano
1/2 ts Salt, or to taste
Preheat the oven to 350F. Lightly oil a large baking dish.
Cut each eggplant in half lengthwise. Scoop out the insides and
coarsely chop them; set aside. Place the shells face down on a
baking sheet and bake for 15 minutes.
In a skillet over medium-high heat, saute onion in olive oil for 10
minutes, stirring frequently to prevent browning. Add tomatoes,
garlic, eggplant insides, basil and oregano. Simmer until soft,
about 10 minutes. Season with salt to taste.
Fill eggplant shells with mixture. Bake for 30 minutes. Serve hot.
Makes 6 servings.
The name of this recipe literally translates as "the Imam fainted".
The legend goes that the ruler liked this dish so much, he fainted
with delight.
The San Mateo Times. 6/26/90
Posted by Stephen Ceideburg July 27 1990.
Title: Indonesian Potato and Beef Perkedel
Categories: Indonesian, Potatoes, Ceideburg 2
Yield: 15 servings
2 lb Baking potatoes, boiled and
-mashed
1 1/2 ts Salt
1/2 ts Freshly ground pepper
2 ts Ground coriander
1/8 ts Nutmeg
1/4 c Chopped parsley leaves
1 lg Egg
2 tb Peanut oil, plus more for
-deep frying
4 Shallots, finely chopped
2 Garlic cloves, minced
1/2 lb Lean ground beef.
Not too long ago, there was a bit of discussion about potato
pancakes. (I'm still smarting from all the verbal flack I got about
my love of instant mashed potatoes... ;-} ) Here's a recipe with a
twist from Indonesia. This is traditionally served with soto ayam++a
kind of chicken soup.
In Indonesia, these fritters are served as part of a rijstaffel
(rice-table) or as a side dish to embellish a main course. You will
find they work well as a delicious appetizer for a Western meal.
Mix together the mashed potatoes, 1 teaspoon of the salt, half the
pepper, the coriander, nutmeg, parsley and egg.
Preheat a wok until hot. Add 2 tablespoons of the oil, the shallots
and garlic; saute until soft. Add beef and stir to break up clumps;
brown until meat is no longer red, about 2 minutes. Season with
remaining salt and pepper. Cool.
Combine the meat with the potato mixture. Form into 16 balls and
flatten them into cakes about 2 inches round by 1 inch thick. Set on
a tray. Refrigerate, if not fried immediately.
Pour 2 inches of oil into a preheated wok. Heat to 365F. Add 4 or 5
cakes, or as many as will fit into the pan without crowding or
reducing the temperature of the oil. Deep fry, turning occasionally
until golden brown, about 3 minutes. (If preferred, the cakes may be
pan-fried in a flat skillet.) Remove to paper towels to drain. Serve
hot or at room temperature.
Makes 15 cakes.
Joyce Jue, San Francisco Chronicle, 5/13/92.
Posted by Stephen Ceideberg; May 19 1992.
Title: Indonesian-Style Yogurt Rice
Categories: Indonesian, Rice, Ceideburg 2
Yield: 1 servings
1 c Arborio rice (240g)
1/2 ts Saffron threads
1 md Onion, minced
2 Garlic cloves, minced
3 tb Oil
1 Inch piece fresh ginger,
-grated
1 c Milk (240ml)
1 c Plain yogurt, room
-temperature (1/2 pt.)
Salt & pepper
It's only touted as "Indonesian-style" but what the hay...
As is the case with most Southeast Asian and South African yellow rice
dishes, the coloring agent called for here was turmeric, not saffron.
Yogurt appears in many Indian saffron dishes, however, and I suspected
saffron would work well here. It does. You can substitute California
pearl rice successfully.
Heat 1/4 cup of milk and steep threads for 20 minutes. Saute onion
and garlic in oil. Add ginger and rice and coat grains well. Add
the rest of the ingredients, including the saffron. Season with salt
and pepper and cover. Cook over low heat until rice is done. Serve
immediately.
From "Wild About Saffron++A Contemporary Guide to an Ancient Spice",
by Ellen Szita. Published by Saffron Rose, 28 John Glenn Circle,
Daly City, Ca., 94105. 1987.
Posted by Stephen Ceideberg; March 30 1993.
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