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International Recipes and Food Trivia Archives Index
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| << December20, 2003 - Martin??s Favorite Recipes Nr.1 |
January11, 2004 - Martin??s Favorite Vegetable Recipe Collection >> |
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********************************************************************** Life is a tragedy when seen in close-up, but a comedy in long-shot. -Charlie Chaplin ********************************************************************** WEEKLY RIDDLE...(Answer at the Bottom of this Newsletter.) I LOVE RAISINS, BUT WHAT ARE THEY, REALLY? ********************************************************************** Hello my friends and I hope you have all had a wonderful Christmas and are enjoying the beginnings of 2004!!! My family and I had a wonderful time in England with our dear friends and well...ate like crazy, cooked like crazy and did a LOT OF DISHES, haha. So now we are back and the kids are back to school next week, so all will become like normal again. I must tell you all that my wife gave me a pasta maker for Christmas and it??s just brilliant!!! I made FRESH tagliatelle and linguine pasta dishes a few days ago and the pasta comes out superb and light. I highly recommend you purchasing one of these pasta makers should you come across one. Brilliant and fun as well! I have been working for some time now on some of my favorite Asian Recipes that I have collected over the years so I hope you may find some interesting recipes to make and in the meantime, HAPPY NEW YEAR and a huge welcome to the new friends we have gathered here as of late. Thanks for your continued ratings at cumuli.com and have a great week ahead, regards, Martin, (publisher, International Recipes and Food Trivia). ********************************************************************** INCLUDED IN THIS POSTING ASIAN SOUPS *********** 1) Aromatic Rice-Noodle and Beef Soup 2) Hot and Sour Shrimp Soup 3) Thai Chilli Soup 4) Chinese Noodle and Mushroom Soup 5) Asian Chicken and Vegetable Soup ******************************* ASIAN APPETIZERS **************** 6) Chinese Style Spring Rolls 7) Spicy Cucumbers 8) Crispy Shrimp with Garlic 9) Char Siu - Honey Roasted Pork (Chinese Barbequed Pork) 10) Crispy Vegetarian Wontons ******************************* ASIAN MAIN COURSES ****************** 11) Barbecue Pork Spare ribs (Chinese-Style) 12) Thai Basil Chicken 13) Swordfish Teriyaki (Japanese) 14) Marinated Beef with Spicy Barbecue Sauce(Chinese) 15) Seafood with Basil Coconut Cream Ssauce ******************************* ASIAN DESSERTS ************** 16) Moist Coconut Pie (Thai) 17) Watermelon in Ginger Wine (Chinese) 18) Ginger Ice Cream 19) Steamed Pears 20) Chinese Sponge Cake ******************************* ASIAN RICE ********** 21) Chicken Fried Rice 22) Yangchow Fried Rice 23) Asian Sesame Rice 24) Chinese Steamed Rice 25) Japanese Mixed Vegetables and Rice ASIAN NOODLES ************* 26) Crispy Cantonese Noodles with Vegetables 27) Thai fried noodles (Pad Thai) 28) Szechuan Noodles 29) Noodles and Teriyaki Sauce with Peas and Straw Mushrooms 30) Asian Chicken and Noodles ********************************************************************** JUST A BIT OF HISTORY The Chinese nation has a civilized history of 5,000 years and has created a splendid traditional culture. Cooking has occupied a lofty position in Chinese culture throughout the history. Thus, to regard the Chinese cooking culture as an art, or a science is entirely justifiable. The great Chinese philosopher Lao Zi once said of the cooking art: "Governing a great nation is much like cooking a small fish." The Chinese culinary culture has a distant source and has been developed for many centries. The legend has it that the Chinese cooking culture originated with Yi Yin, a virtuous and capable minister of the Shang Dynasty(ca. 15th to 11th century B.C.). It can be seen that China initiated the culinary art as early as the Shang and Zhou (ca. 11th century to 221 B.C.) times. With the growth and development of productivity and economy during various periods, people have been always exploring new cooking techniques ----from brevity to variety, from rudimentary to advanced stage, from day-to-day snacks to feasts, even to palatial dishes and delicacies. During the period from the Spring and Autumn Period(ca. 770-476 B.C.) and the Warring Stated Period(ca. 475-221 B.C.), to the Sui-Tang period, the Chinese dishes began to be separated by Southern and Northern tastes. In general, the southern dishes emphasize freshness and tenderness. While due to the cold weather, northern dishes are relatively oily, and the use of vinegar and garlic tends to be quite popular. ********************************************************************** ASIAN SOUPS *********** 1) AROMATIC RICE-NOODLE AND BEEF SOUP In its traditional form, this classic Lao soup is made with noodles rolled out and cut to order for each bowl. It is still excellent made with dried rice noodles. You can substitute fish, chicken, or pork for the beef, but rice noodles are an essential ingredient. The Lao like a considerable amount of lime juice in their food??here a range is given so that you can flavor the soup to your taste. This recipe takes around 1 1/4 hours to make but it??s worth it! INGREDIENTS 1 lemongrass stalk 1 tablespoon Asian sesame oil 1 tablespoon vegetable oil 2 tablespoons minced shallot 2 small (1-inch) fresh Asian chiles such as bird or Thai, thinly sliced 2 tablespoons minced peeled galangal or fresh ginger 5 cups low-sodium chicken broth 1 tablespoon Asian fish sauce 2 whole star anise 1 (3-inch) cinnamon stick 1 teaspoon salt 1/4 teaspoon freshly crushed white peppercorns 2 small tomatoes, each cut into 8 wedges 6 small scallions, thinly sliced 2 to 4 tablespoons fresh lime juice 1/2 lb. dried flat rice noodles 1 (1-lb.) sirloin steak (about 1 inch thick) 3 (5 oz.) cups coarsely chopped spinach 1/4 cup coarsely chopped fresh mint DIRECTIONS Discard any dry outer leaves from lemongrass and coarsely chop bottom third of stalk. Heat oils in a 5-qt. heavy pot over moderate heat until hot but not smoking, then cook shallot and chiles, stirring, until dark brown (be careful not to burn), 3 to 4 minutes. Add lemongrass and galangal and cook, stirring, 1 minute. Add broth, fish sauce, star anise, cinnamon stick, salt, and white pepper and bring to a boil. Reduce heat and simmer 20 minutes. Pour through a fine sieve into another pot and discard solids. Add tomatoes, scallions, and lime juice and simmer until tomatoes are softened, about 10 minutes. Bring a large pot of water to a boil for noodles. Trim fat from steak and season with salt and pepper. Heat a well-seasoned ridged grill pan over moderately high heat until hot, then grill steak 4 to 5 minutes on each side for rare. Let stand 5 minutes before slicing very thin. Meanwhile, cook noodles in boiling water until tender, about 6 minutes, and drain. Divide among 4 large soup bowls and top with spinach and steak. Ladle soup over and sprinkle with mint. Serves 4 as a main course. ********************************************************************** 2) HOT AND SOUR SHRIMP SOUP INGREDIENTS 1/2 lb medium raw shrimp 1 tablespoon vegetable oil 5 cups chicken broth 2 stalks lemon grass, cut into 2 inch then crushed 1/2 lime peel 1 serranor or jalepeno chilli (cut in half) 1/2 can of straw mushroom 2 1/2 fresh lime juice 1 tablespoon fish sauce 2 green onions, thinly sliced 2 tablespoons cilantro, chopped 1 1/2 tablespoons mint leaves, chopped 1 tablespoon fresh ginger, minched 1 Serrano or jelapeno chilli, seeded and slivered DIRECTIONS Shell the shrimp, rinse the shells and pat them dry. De-vein the shrimp under cold running water, cut shrimps in halves horizontally. Place a large pot over high heat until boiling hot. Add the oil, swirling to coat the surface. Add the shrimp shells; cook until they turn pink, about 30 seconds. Add the broth, lemon grass, lime peel, and chilli. Bring to a boil over high heat. Reduce the heat to medioum-low, cover, and simmer for 20 minutes. Strain the broth, discarding the seasonings. Return the broth to the pot and heat to simmering Add the shrimp and straw mushrooms and cook until the shrimp turn pink, about 2 minutes. Stir in the lime juice and fish sauce. TO SERVE Laddle soup into attractive individual bowls. Garnish with green onions, cilantro, mint leaves and chilli. Makes about 6 servings. This dish is excellent as an appetizer as well. If you prefer the soup to be spicer, simply add more chilli. ********************************************************************** 3) THAI CHILLI SOUP (Fabulous!) INGREDIENTS 10 small dried chillis 2 cloves garlic 1 inch galangal 2 shallots 1 stalk lemon grass 1 teaspoon shrimp paste 1/2 teaspoon ground white pepper 1 litre chicken stock 4 oz lean pork 4 tablespoons fish sauce 1/2 teaspoon sugar 1/2 chilli powder 1 tablespoon chopped spring onions 1 tablespoon chopped coriander DIRECTIONS Pound or blend chillis, garlic, galangal, shallots, lemon grass, shrimp paste and pepper together to make a paste. Bring stock to boil and add 1 tbls of the paste, stir in and add thinly sliced pieces of the pork. If neccessary skim the soup and then add the fish sauce, sugar and chilli powder, cook until meat is done add choppped spring onion and coriander. ********************************************************************** 4) CHINESE NOODLE AND MUSHROOM SOUP You can make this soup in less than ten minutes using the packaged cooked chow-main-type noodles, available in supermarkets in B.C. and some Chinese grocery stores. Otherwise, use the Oriental-style instant noodles and discard the seasoning packets because they are very high in salt or use any thin, cooked noodles. INGREDIENTS 1 tablespoon vegetable oil 2 cups sliced mushrooms (6oz/170g) 1 teaspoon minced garlic 4 cups chicken or vegetable stock 2 cups fresh chow main noodles or 2 packets (3oz/85g) each namen noodles) 2 tablespoons sherry or rice wine 1 tablespoon sesame oil Dash of hot pepper sauce or hot chili oil 1/2 cup chopped scallions DIRECTIONS In large saucepan, heat oil over medium heat; cook mushrooms and garlic for 2 minutes. Add stock and 2 cups (500ml) water; bring to boil. Add noodles, sherry, lemon juice or rice vinegar, sesame oil and hot pepper sauce; reduce heat, cover and simmer for 3 minutes. Stir in scallions. Makes 4 servings, about 1 1/4 cups (300ml) each. ********************************************************************** 5) CHICKEN AND ASIAN VEGETABLE SOUP Korean food is spicy and distinctive and balances the ???five flavors??? of sweet, salty, bitter, hot and sour. Warming Chicken and Asian Vegetable Soup is mildly spicy, perfect for American preferences of warm soup during cooler months. Quick and easy to prepare, this chicken soup is low-fat and full of nutrient-rich vegetables. It??s a simple way to begin exploring Korean cuisine. INGREDIENTS 4 chicken breast halves, boneless and skinless, cut into thin slivers 8 cups (2 quarts) chicken broth 1 tablespoons chili paste 1 piece ginger, about 4 inches wide, unpeeled, chopped coarsely 2 tablespoons sesame oil 2 carrots, diced 1 cup snow peas, sliced 4 scallions, sliced 1 cup bean sprouts 1/2 cup fresh mint, chopped DIRECTIONS In a large soup pot or dutch oven, place chicken broth, chili paste, garlic, ginger and sesame oil. Bring mixture to a simmer over high heat. Reduce heat to low; simmer 15 minutes. In another large pot, place chicken slices and carrots. Strain heated broth over chicken and carrots. Simmer over medium-low heat for 3 minutes. Stir in snow peas; simmer 1 minute. Stir in scallions, bean sprouts and mint; simmer an additional 2 minutes. Serve hot. ********************************************************************** WHO INVENTED CHOPSTICKS? It is not known when chopsticks first began to be used, although it is fairly certain that they were invented in China, where they have been traced back at least as far as the 3rd century BCE. There are those who say that the philosopher Confucius, who lived over 200 years earlier,influenced the development of chopsticks with his nonviolent teachings. Thus, knives, with all their associations with war and death, were not brought to the dinner table, as they were in the West. Today, chopsticks are used in Japan, Korea, and Vietnam, as well as China, making them the world's second-most popular method of conveying food to mouth, the most popular being the fingers. ********************************************************************** ASIAN APPETIZERS **************** 6) CHINESE STYLE SPRING ROLL Chinese Style Spring Roll is a delicious pre-dinner appetizer consisting of stuffed spring rolls, filled with pork, chicken and a range of Chinese vegetables. Preparation time up to 30 minutes, plus 15 minutes soaking time, cooking time approximately 10 minutes. INGREDIENTS 550ml or 1 pint of vegetable cooking oil 1 large cooked pork chop 100g (4oz) cooked chicken 5ml or 1 teaspoon soy sauce 5ml or 1 teaspoon of sugar 30ml or 2 tablespoons sesame oil 50g (2oz) bamboo shoots, cut and blanched 50g (2oz) water chestnuts, chopped 225g (8oz) bean sprouts 1 Chinese mushroom, soaked for 15 minutes in warm water, drained and thinly sliced 5ml (1 teaspoon) corn flour, combined with a little water 18 square rice paper, soaked for 5 minutes (rice paper can be purchased from most Chinese provisions or supermarkets) Salt and freshly ground pepper ... to taste DIRECTIONS Remove the pork from the bone and cut into thin slices. Cut chicken into thin slices. In a bowl, mix together the meats with the soy sauce, sugar and 15ml (1 teaspoon) sesame oil. Allow to marinate until required. Heat the remaining sesame oil in a wok and stir fry the bamboo shoots, water chestnuts, bean sprouts and mushroom for about 2-3 minutes, until tender. Then add the meat mixture and the marinade to the wok. Stir well and heat thoroughly. Stir in the corn flour paste to the wok and cook until the sauce has thickened. Place the contents into a bowl and allow to cool completely. This now forms the basis of the spring roll filling. Drain the rice paper sheets. Place a little filling on each of the sheets. Fold up the bottom half of each sheet from the corners, then fold over the side flaps, folding in the filling, brush the edges lightly with water to seal. Allow the rolls to dry before cooking. Place ?? litre of vegetable cooking oil in wok and allow to heat for about 3 minutes. Then place spring rolls in the wok and fry until the surface is light brown in colour. Turning once or twice but do not allow to over cook. The rolls can then be drained before serving with soy sauce. Serves 4. ********************************************************************** 7) SPICY CUCUMBERS INGREDIENTS 1 Hot House cucumber (English cucumber) 5 tablespoons Soy sauce 3 tablespoons vinegar 1 tablespoon sesame oil 1 teaspoon chile garlic sauce 2 clove garlics, minced 1 package Equal or 2 teaspoons of sugar DIRECTIONS Cut cucumber to wedge shape, then thin slice. In a bowl, mix Soy sauce, vinegar, sesame oil, chilli garlic sauce, garlic and Equal. Add cucumbers, mix well. Let cucumber set for at least 20 minutes, stir every few minutes. Use as side dish, serve cold. ********************************************************************** 8) CRISPY SHRIMP WITH GARLIC The shrimp in this dish is wonderful. Leaving the shells on make the insides juicy and tender and the outside crispy. The best way to eat crispy shrimp is with chopsticks or fingers. INGREDIENTS 1 lb raw, medium-sized shrimp 1/4 teaspoon ginger juice 1 tablespoon cornstarch 1 tablespoon dry sherry 3 cups salad oil 1 teaspoon salt 2 tablespoons chopped garlic 1/2 tablespoon chopped dried red pepper 1 tablespoon minced green onion DIRECTIONS Rinse shrimp and drain well. Do not remove shell. With scissors, cut off legs and open their backs. With knife, devein shrimp by making a cut down the back about 1/4" deep. Lift out black vein with tip of knife. Make ginger juice by pressing pieces of fresh ginger through a garlic press. Mix shrimp with ginger juice, cornstarch, and sherry in a bowl. Marinate for 20 minutes at room temperature. Heat oil to 375 degrees F over high heat in a large wok. Fry shrimp for 1-1 1/2 minutes until shrimp turns pink and crispy. Remove shrimp with a strainer and drain on paper towels. Drain oil from wok. Reheat same wok without oil over medium heat. Add salt, stir in garlic and dried red pepper, and cook until fragrant. Return shrimp to wok; toss to mix well. Garnish with green onion and serve hot. Serves 4 to 5. ********************************************************************** 9) CHAR SIU - Honey Roasted Pork (Chinese Barbequed Pork) The author writes that this popular dish is also called barbecued pork in some restaurants, partly because of its reddish brown and slightly charred look around the edges. INGREDIENTS 2 1/2 lb (1 kg) fillet of pork 2 tablespoons maltose or honey, dissolved with a little water FOR THE MARINADE 1 tablespoon soft brown sugar 1 tablespoon yellow bean sauce 1 tablespoon light soy sauce 1 tablespoon dark soy sauce 1 tablespoon Hoisin sauce 1 tablespoon oyster sauce 2 tablespoons brandy, whisky or rum 1 teaspoon sesame oil DIRECTIONS Cut the pork into strips about 1 ????? (4 cm) thick and 7 ?? 8??? (18 ?? 20cm) long, and marinate, covered, for at least 8 ?? 10 hours, turning occasionally. TO COOK Preheat the oven to 220 degrees Celsius/450 Fahrenheit/Gas mark 7, and place a roasting or baking tin filled with about 1 pint (600 ml) boiling water at the bottom. Take the pork strips out of the marinade, drain them well and reserve the marinade. Put the tip of an S-shaped hook through one end of each strip, then hang the strips on the top rack in the oven, making sure they dangle freely. Roast for 10 ?? 15 minutes, then baste with the marinade, reduce the heat to 180 degrees Celsius/350 F/Gas 4, and cook for a further 8 to 10 minutes. Remove the meat from the oven, let it cool down for 2 to 3 minutes, then brush the strips with the maltose or honey syrup, and lightly brown them under a medium hot grill for 4 to 5 minutes, turning once or twice. TO SERVE Cut the meat across the grain into thin slices, and make a sauce by boiling the marinade and the water and drippings from the baking tin together for a few minutes, then strain into a gravy boat. Serve hot or cold. Serves 4. ********************************************************************** 10) CRISPY VEGETARIAN WONTONS Deep-fried wonton are stuffed with mashed bean curd and Asian vegetables in this recipe from Ken Hom. (Do not make too far ahead of time. The wonton skins will soften if allowed to sit for a long time. If possible, make and serve them immediately). Makes 30 - 35 wontons INGREDIENTS 1 package wonton skins (about 30 to 35) Hoisin sauce, for dipping FILLING 1 tablespoon peanut oil 1/4 cup carrots, finely shredded 1/2 cup cabbage, finely shredded 1/4 cup bean sprouts 2 tablespoons finely chopped garlic 1 tablespoon dark soy sauce 3 tablespoons mashed bean curd 1 teaspoon sugar 1/2 teaspoon salt 1 teaspoon sesame oil 1/2 teaspoon freshly ground black pepper 2 to 3 tablespoons oil for stir-frying 2 cups peanut oil for deep-frying DIRECTIONS For the filling, heat a wok or large frying pan and add the oil. When moderately hot, add the carrots, cabbage, bean sprouts, and garlic and stir-fry for 1 minute. Set aside to cool thoroughly. Combine the cooled vegetables with the rest of the filling ingredients and mix well. Using a teaspoon, put a small amount of filling in the center of each wonton skin. Bring up 2 opposite corners, dampen the edges with a little water, and pinch them together to make a triangle. Fold over the bottom 2 corners so they overlap, and press together. The filling should be well sealed in. Heat the oil in a deep fat fryer or large wok until hot. Deep-fry the filled wontons in several batches. Drain on paper towel. Serve at once with hoisin sauce. Source: Ken Hom's Asian Vegetarian Feast. ********************************************************************** ASIAN MAIN COURSES ****************** 11) BARBECUED PORK SPARE RIBS (wonderful!) INGREDIENTS 1kg (2lb) pork spare ribs 4 tablespoons barbecue sauce 4 tablespoons honey 4 tablespoons brown vinegar 1 tablespoon chinese chili sauce 1/4 teaspoon five spice powder 1/3 cup dry sherry 2 tablespoons soy sauce 1 clove garlic 2,5cm (1 inch) piece green ginger DIRECTIONS Put pork spare ribs in large saucepan of water. Bring to boil, reduce heat, simmer, covered 20 minutes, this helps remove any excess fat. Combine the barbecue sauce, honey, vinegar, chili sauce, five spice powder, dry sherry, soy sauce, crushed garlic and grated ginger; mix well. Put pork spare ribs into baking dish, pour sauce over, leave to stand one hour; turn occasionally. Bake in moderately hot oven one hour, or until pork is tender, baste frequently. Serves 4 to 6. ********************************************************************** 12) THAI BASIL CHICKEN (I have made many versions of this and one can experiment aound my friends with the quantities if ingredients! This is wonderful! INGREDIENTS 1 lb. skinned, boned chicken breasts 4 cloves garlic, minced 4 green onions, chopped 2 tablespoons peanut or olive oil 4 tiny green or red Asian chili peppers, stemmed and finely chopped 3/4 cup finely chopped fresh basil leaves 2 tablespoons fish sauce DIRECTIONS Put chicken breasts in freezer until firm but not frozen solid. Cut chicken into tiny slivers. Heat up wok, add oil, and stirfry garlic and green onions until tender but not brown, about 1-2 minutes. Add chili peppers and cook, stirring, about 1 minute more. Add chicken and stir-fry until cooked through. Stir in basil and fish sauce, mixing thoroughly. Serve over rice, if desired. ********************************************************************** 13) SWORDFISH TERIYAKI (Japanese) INGREDIENTS 10oz sword fish 3 tablespoons soy sauce 1 tablespoon sweet sake(mirin) 1 tablespoon sake 1/2 teaspoon sugar carrot, broccoli for garnish. DIRECTIONS Mix all ingredients and marinate fish for 15-20 minute, remove fish and excess liquid,put sauce in a pan then boil, turn off heat. Pre-heat broiling net to prevent sticking. Grill a side down 1 minute on a medium heat. When cooked, turn over cook other side brush on sauce about 2-3 times each side. Place sword fish on plates. Add garnish. ********************************************************************** 14) MARINATED BEEF WITH SPICY BARBECUE SAUCE (Chinese) INGREDIENTS 800g (1 1/2lb) piece beef eye-fillet, thinly sliced 2 cloves garlic, crushed 3 small fresh red chillies, chopped 2 bunches (500g/1lb) asparagus 250g (1/2lb) fresh baby corn, halved 2 tablespoons peanut oil 1 large red pepper, thinly sliced 2 tablespoons plum sauce 1/4 cup (60ml/2 fl.oz) Chinese Barbecue Sauce 2 teaspoons rice vinegar 2 tablespoons tomato paste DIRECTIONS Combine beef, garlic and chillies in bowl; mix well. Cover, refrigerate 3 hours or overnight. Snap off and discard tough ends of asparagus; cut asparagus into 4cm pieces. Add asparagus and corn to pan of boiling water, boil, uncovered, 1 minute, drain, rinse under cold water, drain well. Heat oil in wok or large pan, add beef mixture in batches, stir fry until beef is browned and tender. Return beef to wok with asparagus and corn, pepper and combined sauces, vinegar and paste, stir fry until mixture boils. Serves 6. ********************************************************************** 15) SEAFOOD WITH BASIL COCONUT CREAM SAUCE INGREDIENTS 500g (1lb) white fish fillets 500g (1lb) scallops 500g(1lb) green prawns 2 tablespoons oil 2 cloves garlic, crushed 1 medium onion, sliced 5cm (2 inch) piece fresh ginger, sliced 4 green shallots, chopped 2 400ml cans coconut cream 1 cup fresh basil leaves 1/2 cup cream 1/4 teaspoon turmeric 2 teaspoons plain flour 2 tablespoons chopped fresh basil, extra. DIRECTIONS Chop fish into large chunks, shell prawns, leaving tails intact, remove vein, clean scallops. Heat oil in pan, add garlic, onion, ginger and shallots, cook onion until just soft, add coconut cream and basil, bring to the boil, stirring constantly, reduce heat, simmer, uncovered, 45 minutes or until reduced by half. Strain coconut sauce through fine sieve, discard vegetables. Blend turmeric and flour with cream, add extra basil, stir into sauce, stir over heat until sauce boils and thickens. Steam or poach seafood until just tender; drain, place into serving dish, top with coconut cream sauce. ********************************************************************** ASIAN DESSERTS ************** 16) MOIST COCONUT PIE (Thai) Pie can be made a day before required. INGREDIENTS 4 eggs 125g (4oz) butter, softened 1/2 cup plain flour 1/2 cup milk 1 cup caster sugar 1 cup coconut 400ml (13 fluid oz) can coconut milk DIRECTIONS Blend or process all ingredients until smooth, pour into greased 23cm pie plate, bake in moderate oven 1 hour. Cool to room temperature, turn onto serving plate. If desired decorate with whipped cream, glace cherries and toasted shredded coconut. ********************************************************************** 17) WATERMELON IN GINGER WINE (Chinese) INGREDIENTS 1/2 watermelon 1 cup water 1/2 cup green ginger wine 2 tablespoons sugar 2 pieces preserved ginger. DIRECTIONS With rounded side of melon baller on top, press down firmly into melon. Twist melon baller around, lift out melon ball. Remove seeds, if necessary. Continue until all the top of melon has been scooped out. Slice melon straight across, just under the scooped-out portion. Scoop out this portion of melon. Combine in pan, sugar, water and ginger wine, stir over medium heat until sugar dissolves. Remove from heat, add finely shredded ginger, cool, pour over water melon balls, refrigerate several hours or overnight. Serves 4. ********************************************************************** 18) GINGER ICE CREAM Although ice cream never caught on in China, ginger ice cream is a popular dessert in Chinese restaurants. INGREDIENTS FOR THE GINGER SYRUP 1/3 cup water 1/4 cup sugar 2 1/2 - 3 packed tablespoons food-processor-minced or grated, peeled fresh ginger MILK MIXTURE 1 cup whole milk 2 tablespoons sugar 2 teaspoons finely minced ginger in syrup (available at Asian markets), drained before mincing CUSTARD MIXTURE 3 large egg yolks 1/4 cup sugar 1 cup heavy (whipping) cream 1/2 - 3/4 teaspoon freshly squeezed, strained lemon juice DIRECTIONS To make the syrup, heat the water and 1/4 cup sugar in a small saucepan over medium heat, stirring to dissolve the sugar. When the sugar is dissolved, add the fresh ginger. Stir to disperse, then bring the mixture to a boil over medium-high heat. Reduce the heat and simmer the syrup uncovered for 5 minutes. Remove the pan from the heat. In another pan combine the milk, 2 tablespoons sugar, and the minced preserved ginger. Stir over medium heat until the milk comes to a scalding temperature, just short of a simmer, then remove the pan from the heat. Scrape the fresh ginger syrup into the milk mixture, and stir well to blend. Cover and steep 20 minutes to infuse the milk. In a small bowl beat the egg yolks and 1/4 cup sugar until the mixture is pale yellow, thick, and falls in ribbons from the beater. Put the heavy cream in a medium-size bowl. Nest the cream bowl in a larger one lined with ice cubes and place in a large, fine mesh strainer alongside. When the steeping time is up, bring the milk mixture to scalding again, stirring. Slowly add 1/4 of the scalded milk to the egg mixture, whisking constantly to temper the eggs, then pour the egg mixture back into the remaining milk, continuing to whisk. Cook over moderate heat, whisking slowly but steadily until the mixture reaches the custard stage, thick enough to coat and cling to the back of a spoon, 180 degrees on an instant-reading thermometer. Do not let the mixture boil lest the eggs scramble. Immediately pour the custard through the strainer and into the bowl of cream set over ice. Scrape the pot clean, then slowly stir the liquid trapped in the strainer in order to coax it through the mesh. Press firmly and repeatedly on the ginger to extract all the liquid, then finally scrape the bottom of the strainer to claim every last drop for the cream. Discard the ginger solids. Allow the cream mixture to cool completely, stirring occasionally. Once cool, the mixture may be sealed airtight and refrigerated for 1 to 2 days before freezing. FREEZING THE CREAM Just before freezing, adjust the mixture with 1/2 - 3/4 teaspoon fresh lemon juice, stirring and tasting after every several drops just until the ginger flavor is perceptibly heightened by the lemon. Freeze in an ice cream maker according to the manufacturer's instructions. When the freezing process is completed, pack the ice cream into a clean plastic container, poking deep into the mixture, then pressing it with a spoon or spatula to eliminate any air bubbles. Press a piece of plastic wrap directly on the surface of the ice cream to prevent the formation of ice crystals, then return the mixture to the freezer for at least 2 hours to firm up and "ripen." If frozen solid, allow the ice cream to soften slightly in the refrigerator before serving. For the full flavor and bouquet, it should be eaten slightly soft. Serve the ice cream unadorned in well-chilled goblets or bowls. The ginger flavor is keenest for the first 24 hours. It is still sprightly after 2 days, but then gradually begins to fade. Yields about 1 1/2 pints. ********************************************************************** 19) STEAMED PEARS INGREDIENTS 4 pears 4 tablespoons honey DIRECTIONS Cut off the tops of pears; these will become a lid. Core pears. Fill each pear with one tablespoon honey. Place the cut-off portion back on top of the pears. Steam pears upright in heatproof dishes. Serve hot. Serves 4. (This recipe is adapted from "The Thousand Recipe Chinese Cookbook" by Gloria Bley Miller) ********************************************************************** 20) CHINESE SPONGE CAKE The secret of Chinese sponge cake lies in the fact it is steamed, which makes it very moist. Serve sponge cake with strawberries or other fresh fruit for a light dessert. INGREDIENTS 1 cup cake flour 1 teaspoon baking powder 1/4 teaspoon salt 5 eggs 1/2 teaspoon cream of tartar 3/4 cup sugar 1 teaspoon almond extract DIRECTIONS Line a 9 X 9 inch cake pan with parchment paper. Prepare a wok for steaming. Place the flour in a medium bowl. Sift in the baking powder and salt and set aside. Separate the egg yolks and the egg whites. In a medium bowl, beat the egg whites until frothy. Add the cream of tartar and beat briefly. Add 1/4 cup of sugar and beat for another minute (don't let the egg whites stiffen). Add the egg yolks and the remaining 1/2 cup of sugar. Beat for about 2 more minutes. Stir in the almond extract. Gradually add the flour mixture to the egg mixture, stirring. Mix thoroughly, but do not beat. Pour the batter into the cake pan. Bring the water in the wok to a high boil, then turn down to medium. Steam the cake, covered, for 40 minutes or until a toothpick comes out clean. Cool and turn over. Cut into squares. ********************************************************************** ASIAN RICE ********** 21) CHICKEN FRIED RICE The all-time favorite Thai chicken fried rice! This only takes around 6 minutes to make my friends and is delicious! INGREDIENTS 6 cups steamed rice 2 cups shredded and blanched chicken 2 tablespoons mushrooms, sliced 2 teaspoons chopped ginger 2 teaspoons chopped garlic 4 green chillies, chopped 4 fresh red chillies, chopped 2 teaspoons soy sauce 10 fresh basil leaves 2 kaffir lime leaves 4 tablespoons oil 2 spring onions chopped salt and pepper to taste DIRECTIONS Heat the oil in a wok and briefly saute the chopped ginger, garlic and chillies. Add the shredded and blanched chicken. Saute on medium level for about 3 minutes. Mix in the remaining ingredients and toss them well on high heat for about 3 minutes. Serve hot garnished with chopped spring onions. Serves 4. ********************************************************************** 22) YANGCHOW FRIED RICE INGREDIENTS 4 cups cooked rice 1/4lb (100g) peeled prawns 1/4lb (100g) cooked pork or ham 1/4lb (100g) green peas 3 eggs, lightly beaten 2 spring onions 4 tablespoon oil 2 teaspoons salt 1 tablespoon rice wine or sherry Yangchow, or Yangzhou, cuisine of the Yangtze River delta occupies a particularly important position in the development of Chinese cookery. Apart from the well known Lions' heads and many noodle dishes, several of the Cantonese dim sums, such as 'Shaomai' and steamed dumplings, are all of Yangzhou origin. As you can well imagine, there are several versions of this recipe. The one given below is only a basic one from which you should be able to substitute or vary the ingredients as you wish. DIRECTIONS The rice to be used for this recipe should be neither too hard nor too soft: each grain should be separate. Use peeled and cooked prawns, and make sure they are thoroughly defrosted and dry. Dice the meat into small cubes the size of peas and finely chop the spring onions. Heat a wok over high heat until hot, add about 2 tablespoons oil, and stir-fry the prawns, meat and peas. Add a pinch of salt and the wine, cook for about 1 minute, then set aside in a bowl. Heat the remaining oil and lightly scramble the eggs. Add the cooked rice, spring onions and salt, stir to make sure that each grain of rice is separated, then add the prawns, meat and peas. Continue stirring for about 1 more minute or until everything is well blended together. Serve hot. ********************************************************************** 23) ASIAN SESAME RICE INGREDIENTS 1 tablespoon low-sodium soy sauce 1 tablespoon rice vinegar 1 tablespoon Dijon mustard 1 tablespoon honey 1 tablespoon chopped fresh cilantro 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 tablespoon dark sesame oil 2 carrots, cut into julienned strips 1 cup fresh snow peas, cut diagonally in half 4 green onions, sliced 1 clove garlic, minced 3 cups cooked rice 1 tablespoon sesame seeds, toasted* Grilled chicken (optional) DIRECTIONS *To toast sesame seeds, place in small skillet. Cook over medium-high heat 1 to 3 minutes or until lightly browned, stirring constantly. Combine soy sauce, vinegar, mustard, honey, cilantro, salt and pepper in small bowl; set aside. Heat oil in large skillet over medium-high heat until hot. Add carrots, peas, onions and garlic; cook and stir 3 to 5 minutes or until carrots are tender-crisp. Add rice and soy sauce mixture. Stir until well blended; heat thoroughly. Sprinkle with sesame seeds. Serve with chicken. Serves 6. ********************************************************************** 24) CHINESE STEAMED RICE INGREDIENTS 2 cups long-grained white rice 4 cups water DIRECTIONS Rinse rice in a bowl of water, then drain. Repeat until water is clear. Combine rice and water in a saucepan. Bring to a boil, then reduce heat and cook for 15 minutes. Remove from heat and let sit for 15 more minutes. Serve hot. ********************************************************************** 25) JAPANESE MIXED VEGETABLES AND RICE This traditional Japanese rice is served with other Japanese dishes. INGREDIENTS 1 large dried mushroom, soaked for 30 minutes in cold water and drained 2 carrots, scraped and thinly sliced 1 -inch piece fresh root ginger, peeled and chopped 2 celery stalks, trimmed and chopped 12 canned ginko nuts, drained (optional) 2 tablespoons soy sauce 1 tablespoon sake or dry sherry 1/2 teaspoon salt 12 oz. (2 cups) long-grain rice, washed, soaked in cold water for 30 minutes and drained 1 1/4 pints [3 1/8 cups] water 4 oz. fresh peas, shelled 4 oz. cooked shrimps, shelled DIRECTIONS Chop the mushroom finely and place it in a large saucepan. Add the carrots, ginger, celery, ginko nuts, soy sauce, sake or sherry, salt and rice. Pour in the water, place the pan over moderate heat and bring the water to the boil. Reduce the heat to low, cover the pan and cook for 15 to 20 minutes or until the rice is tender and has absorbed most of the liquid. Stir in the peas and shrimps and cook the mixture for a further 8 to 10 minutes or until the peas are cooked and the shrimps are heated through. If the mixture becomes too dry add a little more water. Remove the pan from the heat and transfer the mixture to a warmed serving dish. Serve at once. Serves 4. ********************************************************************** CHINESE NOODLES Noodles occupy an important position in Chinese cuisine. Actually, the Chinese were the inventors of noodles, and they were brought to the European noodle country, Italy, by Marco Polo only in the 13th century. Unlike the Italians who can't explain why their spaghetti are long the Chinese do have a seemingly very logical reason why the longer the noodles are the better. To some of the ever superstitious Chinese long noodles mean long life. Making noodles the traditional Chinese way is an acrobatic art. The dough is pulled and whirled through the air in order to stretch it through centrifugal force; but today machines use other techniques. There are two kinds of noodles in Chinese cuisine, egg noodles or mien, and rice noodles or bijon (in English sometimes referred to as glass noodles because they just look like they were made of glass). Whereas egg noodles are mostly in the shape of thin spaghetti, rice noodles are also commonly served as ho fan (wide noodles like the Italian fettuccine and tagliatelle). In Chinese cuisine, noodles can be served three ways: in a clear soup with meat and some vegetables, or mixed with meat and with a thickened sauce poured over or without sauce; whereas for noodles with sauce egg noodles (mien) are commonly used, it's bijon noodles if served without sauce. Egg noodle dishes with sauce appear on Chinese menus with English translations often specified as fried. This is grossly misleading as they are mostly just barely sauted. There is nothing crisp in such a "fried" dish, and the rather tasteless cornstarch sauce gives the dish a porridge texture. ********************************************************************** ASIAN NOODLES ************* 26) CRISPY CANTONESE NOODLES WITH VEGETABLES INGREDIENTS 225 grams/8 ounces dried or fresh thin Chinese egg noodles 2 tablespoons groundnut (peanut) oil 4 garlic cloves, lightly crushed 1 teaspoon salt 55 grams/2 ounces celery, coarsely chopped 115 grams/4 ounces red pepper, finely shredded 25 grams/1 ounce button mushrooms, finely shredded 115 grams/4 ounces mangetout, trimmed 6 spring onions, finely shredded 300 ml/ 1/2 pint vegetable stock 2 teaspoons cornflour (cornstarch) mixed with 2 teaspoons water 3 tablespoons Chinese rice wine or dry sherry 2 teaspoons light soy sauce 2 tablespoons dark soy sauce 1 teaspoon chili bean sauce shredded spring onions, to garnish DIRECTIONS If you are using dried noodles, cook according to packet instructions, or boil for 2 minutes until soft. If you are using fresh Chinese egg noodles, boil for 3 minutes, then drain thoroughly. Scatter on a baking tray. Heat a large non-stick frying pan and add half the oil. When hot, add the noodles and press down to make the noodles conform to the shape of the pan. Turn the heat to very low, and cook for 10 - 15 minutes until brown. Flip the noodles over in one piece and continue cooking until the other side is brown. You may have to add a little oil or water from time to time to keep the noodles moist. Meanwhile, heat a wok or large frying pan until hot. Add the remaining oil, the garlic and salt and stir-fry for a few seconds. Stir in the celery, red pepper, and mushrooms and stir-fry for 3 minutes. Add the mangetout and spring onions and stir-fry for 2 minutes. Stir in the stock and bring to the boil. Add the cornflour and stir until the sauce is cooked through and thickened. Add the rice wine or sherry, soy sauces and chili bean sauce. Place the noodles on serving plates, then pour over the vegetables and sauce. Garnish with spring onions. Serves 4. ********************************************************************** 27) THAI FRIED NOODLES (Pad Thai) INGREDIENTS 3 cloves garlic 4 spring onions 200g (6 1/2oz) beancurd 300g (10oz) soy bean sprouts 100g (3 1/2oz) prawns, peeled 300g (6 1/2oz) rice noodles 6 tablespoons oil 2 eggs 2 tablespoons rice vinegar 3 tablespoons sugar 2 tablespoons light soy sauce 2 tablespoons fish sauce DIRECTIONS Dice beancurd, wash soy bean sprouts, cut spring onions into 2 cm long pieces, chop garlic. In pot bring water to boil and simmer noodles for five minutes. Drain noodles and wash with cold water. Heat oil in a wok or a pan. Add garlic, spring onions, prawns and beancurd and stir-fry two minutes. Push to one side and quickly add beaten eggs. Once they begin to set, gently scramble them. Stir eggs and beancurd. Add noodles, bean sprouts, vinegar, sugar, soy sauce and fish sauce and stir well. Serves 4. ********************************************************************** 28) SZECHUAN NOODLES INGREDIENTS 2 12-ounce package egg noodles DRESSING 1/4 cup balsamic vinegar 1/2 cup sesame oil 1/4 cup chinese chili oil 1/2 cup soy sauce 1/4 cup white sugar DIRECTIONS Cook the noodles according to the directions on the package. Mix the dressing ingredients. Add to the hot noodles and stir. The noodles will absorb some dressing, expect the noodles to be in a shallow "bath" of dressing. Serve hot or cold (I like it at room temperature). Garnish with chopped green onion and toasted sesame seeds. ********************************************************************** 29) NOODLES AND TERIYAKI SAUCE WITH PEAS AND STRAW MUSHROOMS INGREDIENTS 1 pound of your favorite egg noodles, uncooked 1 tablespoon vegetable oil 1 1-inch piece fresh ginger, minced, or 2 teaspoons dried ginger 3 cloves garlic, minced 1/4 cup teriyaki sauce 3 1/2 cups low-sodium chicken broth, skimmed of fat, divided 2 tablespoons cornstarch 1 8-oz. can straw mushrooms, drained* 1 4-oz. can water chestnuts, drained and finely diced 1 cup frozen peas DIRECTIONS Prepare noodles according to package directions; drain. In a large, non-reactive (non-aluminum) saucepan, mix together vegetable oil, sesame oil, ginger, garlic and teriyaki sauce. Bring mixture to a simmer over medium heat and cook until aromatic and sizzling, about 3 minutes. In a small bowl, stir together 1/4 cup of the chicken broth and the cornstarch until cornstarch dissolves. Stir the remaining chicken broth into the teriyaki sauce mixture and bring to a boil. Slowly stir in dissolved cornstarch and let simmer for 3 minutes. Add mushrooms, water chestnuts and peas to sauce and cook until vegetables are heated through. Toss the sauce with cooked noodles and serve. Serves 6. *Straw mushrooms can be found with the Asian foods in your supermarket. ********************************************************************** 30) ASIAN CHICKEN AND NOODLES INGREDIENTS 8 oz. Medium Egg Noodles, uncooked 1 tablespoon vegetable or olive oil 1 pound boneless, skinless chicken breasts, cut into julienne strips (1 1/2 x 1/4-inch) 2 carrots, peeled and thinly sliced 1 bunch scallions, chopped 1/2 red bell pepper, thinly sliced 1/4 cup low-sodium soy sauce 1 cup chopped celery 1 4-oz. can sliced water chestnuts 1/2 teaspoon garlic powder 1/2 teaspoon white pepper 1 teaspoon dried cilantro 2 tablespoons toasted almonds (optional) DIRECTIONS Prepare egg noodles according to package directions; drain. In a large skillet or wok, saut?© chicken, carrots, scallions and red bell pepper in oil until chicken is opaque and white, about 4 minutes, stirring constantly. Add soy sauce, celery, water chestnuts, garlic powder, white pepper and cilantro. Mix all ingredients together, cover and simmer for 5 minutes. Stir in cooked egg noodles. Sprinkle with toasted almonds, if desired. Serves 4. ********************************************************************** Answer to the Riddle at the Top of this Newsletter is...(Scroll down a little for the Answer.) I LOVE RAISINS, BUT WHAT ARE THEY, REALLY? THAT'S EASY! THEY'RE VERY WORRIED GRAPES! ********************************************************************** So my friends, I do hope you have enjoyed this newsletter and have found some interesting and appealing recipes with to try out! Have a wonderful week ahead, thanks for all your wonderful comments and support, Take care and keep safe, Martin. ********************************************************************** Please rate this Ezine at the Cumuli Ezine Finder. You can rate it once a day should you enjoy to, hint, hint! Thanks my friends. http://www.cumuli.com/ezines/ra22027.rate AOL Users Click Here ********************************************************************** |
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