THE EVERYTHING® CHINESE COOKBOOK
Page 25
Sesame Seed Balls
¾ cup packed brown sugar
1 cup boiling water
2 cups glutinous rice flour
1 cup sweet red bean paste
¼ cup white sesame seeds
6 cups oil for deep-frying
Add the brown sugar to the boiling water, stirring to dissolve. Cool.
Place the glutinous rice flour in a large bowl, making a well in the middle. Give the sugar/water mix a quick stir and slowly pour into the well, stirring to mix with the flour. Continue stirring until well mixed. You should have a sticky, caramel-colored dough at this point.
Rub your hands in a bit of the rice flour so that the dough doesn't stick to them. Take a heaping tablespoon of dough and shape into a ball roughly the size of a golf ball.
Flatten the ball with the palm of your hand, then use your thumb to make an indentation in the middle. Take no more than 1 teaspoon of red bean paste, and use your hand to shape the paste into a circle. Place the paste in the indentation in the dough. Fold the dough over the paste and roll back into a ball. Continue with the remainder of the dough.
Sprinkle the sesame seeds on a sheet of waxed paper. Roll the balls in the seeds.
In a wok or large pot, heat 6 cups of oil to between 330–350°F. Deep-fry the sesame seed balls a few at a time, carefully pushing them against the sides of the wok when they float to the top. The sesame balls are cooked when they expand to approximately 3 times their size and turn golden brown. Drain on paper towels. Serve warm.
Yields 22–24 balls
Glutinous rice flour, also known as sweet rice flour, is used mainly for desserts and dim sum snacks. It is sold in bags in Asian markets.
Yields 2 bowties per egg roll wrapper
Children love this sweet dessert, and they can help prepare this easy version made with egg roll wrappers.
Bowties for Kids
1 package egg roll wrappers
1 cup brown sugar
¼ cup white sugar
2 tablespoons honey
½ cup water
Oil for deep-frying
Cut each wrapper vertically into 4 equal pieces. Cut a ¾-inch slit in the middle of each piece.
Lay one piece on top of the other and make a knot like a bow tie: Fold the top and thread the 2 pieces through the slit. Turn over, fold the bottom and thread through the other way. Spread out the folded ends slightly to make sure the entire surface is deep-fried.
Heat 1½ inches of oil in a heavy skillet. Deep-fry a few of the bowties at a time until they are golden brown, turning over once. Remove from the pan with a slotted spoon and drain on paper towels.
When all the bowties are deep-fried, bring the brown sugar, white sugar, honey, and water to boil in a medium-sized saucepan. Boil for 5 minutes, stirring constantly over low heat. Dip each of the bowties into the boiling syrup, drain, and set aside to harden. Serve cold.
Bowties for Adults
1 package egg roll wrappers
¼ cup powdered sugar
Oil for deep-frying
Cut each wrapper vertically into 4 equal pieces. Cut a ¾-inch slit in the middle of each piece.
Lay one piece on top of the other and make a knot like a bow tie: Fold the top and thread the 2 pieces through the slit. Turn over, fold the bottom and thread through the other way. Spread out the folded ends slightly to make sure the entire surface is deep-fried.
Heat 1½ inches of oil in a heavy skillet. Deep-fry a few of the bow-ties at a time until they are golden brown, turning over once. Remove from the pan with a slotted spoon and drain on paper towels.
Cool the bowties and dust lightly with powdered sugar. Serve cold. Store in an airtight container.
Yields 2 bowties for every wrapper
The trick to making these is to ensure the entire surface is lightly dusted with powdered sugar.
Marinated Cashews
½ cup honey
¼ cup sugar
1 tablespoon orange juice
1 tablespoon Grand Marnier
1 cup unsalted cashews
Combine the honey, sugar, orange juice, and Grand Marnier in a medium-sized bowl. Stir in the cashews. Place in a medium-sized saucepan and bring to a boil.
Boil for 2 or 3 minutes. Remove from the heat and pour onto a baking sheet. Separate the nuts with a slotted spoon. Leave for at least 2 hours to allow the cashews to soak up the sugar and dry. Store in a sealed container.
Yields about 1 cup
Glazed nuts are a popular Chinese snack food, similar to Italian candied chestnuts.
Yields 2 cups
Spicy Roasted Peanuts are popular during the Chinese New Year season because peanuts symbolize longevity in Chinese culture.
Spicy Roasted Peanuts
1¼ teaspoons salt
¼ cup hot water
¼ teaspoon five-spice powder
2 cups unblanched peanuts
Preheat the oven to 300°F.
Add the salt to the hot water, stirring to dissolve. Repeat with the five-spice powder.
In a medium-sized bowl, add the flavored water to the peanuts, stirring well to mix.
Spread the peanuts out on a roasting pan. Pour any leftover liquid over the peanuts. Roast at 300°F for about 45 minutes or until the peanuts are a rich golden brown. Stir every 15 minutes to make sure they cook evenly. Cool and store in a sealed container.
Five-Flavor Taste Sensation
Five-spice powder contains all five flavors — sweet, sour, salty, pungent, and bitter. Its unique taste is achieved through blending popular baking spices cinnamon, fennel, and cloves with the more exotic star anise and Szechwan peppercorns.
Quick and Easy Fried Melon
2 pounds winter melon
7 tablespoons flour
½ cup flaked coconut
4 cups oil for deep-frying
Peel and remove the seeds from the winter melon. Cut into bite-sized pieces. Lightly dust the melon with the flour.
In a preheated wok or skillet, heat 4 cups of oil to 250°F. Slide the winter melon into the wok, a few pieces at a time. Deep-fry until light brown, being sure to keep the oil temperature around 250°F.
Remove from the wok. Dust with the coconut and serve immediately.
Winter Melon — Not Just for Soup
What can you say about a vegetable that looks like a green pumpkin, has a sweet flavor similar to watermelon, but is actually a type of squash? Winter melon is famous for making a banquet soup, but you can enjoy it anytime. Stir-fried, winter melon adds flavor to stews, curries, and even sandwiches. As this recipe shows, it can also be deep-fried.
Serves 6
Deep-frying brings out the melon's natural sweetness. Watermelon can be substituted for the Chinese winter melon.
Yields ¾ cup
The combination of ginger's sharp bite and sweet sugar is incomparable. Enjoy alone, or use to enliven salads and desserts such as Szechwan Peppered Fruit (page 277).
Candied Ginger
6 ounces fresh ginger
1½ cups water
1¾ cups sugar
Soak the ginger overnight and drain. Peel the ginger, removing any knobs, and cut into chunks.
Fill a large saucepan with water and bring to a boil. Add the ginger and simmer for about 1½ hours. Drain. Repeat again, simmering until the ginger is tender and can be easily pierced with a fork. Drain well.
Bring 1½ cups water combined with 1½ cups sugar to a boil, stirring. When the sugar and water have formed a thick syrup, reduce the heat and add the ginger. Simmer until the water is nearly absorbed and the hardened sugar coats the ginger. Remove and roll the ginger in the remaining ¼ cup of sugar. Cool and store in an air-tight container.
Versatile Ginger
Queen Elizabeth may have invented the gingerbread man, but Chinese cooks have been putting ginger's subtle flavor to use since ancient times. Fresh ginger is featured in soups, salads, stews, and stir-fries; it is also used to flavor oil and remove fishy odors. And nothing
beats a comforting cup of ginger tea when you're feeling run-down.
Szechwan Peppered Fruit
2 tablespoons Szechwan peppercorns or pink peppercorns
1 can Asian jackfruit
1 can pineapple slices (reserve the juice)
3 tablespoons honey
1–2 teaspoons margarine or butter
A few slices Candied Ginger (page 276), optional
Rub the Szechwan peppercorns onto the jackfruit and pineapple slices.
In a saucepan, add the honey and heat, stirring. Add ½ cup of the reserved pineapple juice. Turn down the heat to low.
Add the margarine to a skillet and heat on low. If using the candied ginger, add to the frying pan and make sure it is heated through. Remove and set aside. Add the pineapple and jackfruit to the pan. Heat, shaking and turning over the slices to make sure the Szechwan peppercorns are heated through and become aromatic. Turn the heat down to low and add the candied ginger back into the pan.
Bring the honey and pineapple juice to a boil and give a final stir. Pour over the fruit. Serve immediately.
Tropical Temptations
Tropical fruits live up to their exotic names. Durian is famous for its unique combination of foul odor and heavenly taste, while a single jackfruit can weigh up to 100 pounds. While fresh Asian fruit is subject to seasonal availability, canned versions can be found in Asian markets.
Serves 4
This foolproof dessert combines sweet honey with fiery Szechwan peppercorns. Feel free to experiment with other canned fruits like lychees.
Serves 5
Don't worry if the results don't look too professional the first few times you make this dish — it will still taste great!
Glazed Bananas
Banana Fritters (page 280)
2 tablespoons oil
5 tablespoons sugar
2 tablespoons sesame seeds
Bowl of ice water
Prepare Banana Fritters recipe, deep-frying the bananas a second time.
Heat oil in a skillet. Add the sugar, stirring constantly, until it dissolves and turns a light brown. Immediately add the deep-fried banana slices to the pan, sprinkle with the sesame seeds, and toss to coat with the caramelized sugar. Remove and plunge, one piece at a time, into the bowl of ice water so that the caramelized sugar hardens.
Serves 6
This treat can serve as a snack or light breakfast. A heartier version, made with seafood or ground pork, is served as a main dish.
Almond-Flavored Egg Cake
¼ cup milk
1 tablespoon sugar
¼ teaspoon almond extract
3 eggs, lightly beaten
In a small saucepan, scald the milk. Mix 3 tablespoons of the milk with the sugar, stirring. (You can discard the leftover milk.) Add the almond extract to the milk and sugar mixture, and add the mixture to the beaten egg.
Pour the egg mixture into a pie plate, and steam in a wok on medium to medium-high heat until a toothpick comes out clean.
Cooking Tips
For best results, it's important not to let too much air into the egg mixture. Lightly beat the eggs so that, if possible, no air bubblesform. Scalding the milk makes for a shorter cooking time.
New Year's Sticky Cake
6 Chinese dates
3 cups glutinous rice flour
1 cup boiling water
1¼ cups brown sugar
2 tablespoons milk or as required
1 egg
1 tablespoon vegetable oil
1 tablespoon sesame seeds
Soak the Chinese dates in hot water for at least 30 minutes to soften. Cut in half and remove the pits.
Place the glutinous rice flour in a large bowl. In a separate bowl, mix the boiling water and the sugar.
Make a well in the middle of the glutinous rice flour and stir in the sugar-and-water mixture. Add the milk and the egg. Stir until the batter is well mixed.
Prepare the wok for steaming. Grease a cake pan with the vegetable oil and pour the cake batter into the pan. Decorate with the dates and sesame seeds.
Set the cake pan on a bamboo steamer and place in the wok. Steam the cake for 50 minutes, or until the edges move away from the cake pan. Cool. To serve, cut the cake into wedges.
Chinese Dates
Also known as jujubes, these tiny red berries with the crinkly skin have been enjoyed in China since ancient times. Their delicate sweetness makes them a valuable addition to desserts and soups; they can also be enjoyed alone as a snack. Soak in water to soften before using.
Serves 6–8
Sticky Cake is one of many foods symbolizing good luck that play a large role in Chinese New Year celebrations.
Serves 5
Deep-frying the banana enhances its natural sweetness. For heightened flavor, deep-fry a second time at 325°F for about a minute.
Banana Fritters
½ cup flour
1 egg, beaten
2 tablespoons sesame oil
3 tablespoons water
5 bananas, cut into 1¼-inch pieces
Flour for dusting
4 cups oil for deep frying
Stir the flour into the egg. Add the sesame oil and water and stir until a smooth batter is formed, adding a bit more water if necessary.
Lightly dust the banana pieces with the flour. Dip the banana pieces into the batter and cover, using your fingers.
Heat the oil to 350°F. Carefully slide the banana pieces into the hot oil, a few pieces at a time, and briefly deep-fry until they are golden. Remove and drain on paper towels.
Serves 4
This sweet soup takes the place of a sorbet at Chinese banquets. It also make a refreshing dessert soup.
Sweet Orange Tea
4 medium oranges
4 cups water
cup brown sugar
cup white sugar
1 tablespoon cornstarch
Cut the oranges in half. Use a sharp knife to scoop out the pulp over a large bowl to catch the juice.
In a large saucepan, add the water, sugars, and cornstarch. Bring to a boil, stirring constantly.
Add the orange pulp and juice to the water-and-sugar mixture, stirring.
Serve hot or cold.
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Appendices Appendix A Putting It All Together
Menu 1
Chicken Velvet Soup (page 59)
Kung Pao Shrimp (page 215)
Sweet-and-Sour Chinese Greens (page 236)
Basic Cooked Rice (page 78)
Menu 2
Spring Rolls (page 35)
Lemony Chicken Stir-fry (page 159)
Snow Pea Stir-fry (page 233)
Basic Cooked Rice (page 78)
Menu 3
Baked Oyster Sauce Chicken (page 155)
Glazed Carrots (page 234)
Basic Cooked Rice (page 78)
Menu 4
Tomato Egg Flower Soup (page 60)
Ginger Beef (page 127)
Basic Cooked Rice (page 78)
Menu 5
Hot and Sour Soup (page 55)
Traditional Mu Shu Pork (page 145)
Creamy Fruit Salad (page 66)
Menu 6
Cream Corn Soup (page 58)
Beef and Bean Sprouts in Black Bean Sauce (page 115)
Stir-fried Bok Choy (page 235)
Basic Cooked Rice (page 78)
Menu 7
Egg Rolls (page 32)
Kung Pao Stir-fry (page 166)
Braised Baby Bok Choy (page 256)
Almond Float (page 263)
Appendices Appendix B Glossary of Asian Ingredients
agar-agar:Made from seaweed, it takes the place of gelatin in Asian cooking. Agar and gelatin can be substituted for each other in recipes — just remember that agar-agar has different setting properties, requiring less time to set the same amount of liquid.
bean curd:Bean curd is made from curdled soy milk in a process that has a great deal in common with making cheese. Tofu, the name
by which bean curd is commonly known, is a Japanese modification of the Chinese word for bean curd, doufu.Bean curd comes in a number of different textures, from firm to soft, depending on how firmly the curd is pressed. There is also fermented tofu flavored with spicy seasonings, and dried bean curd sheets and sticks.
bitter melon:A green gourd with a distinctive pockmarked skin, bitter melon has a strong chalky flavor that isn't completely removed by degorging. Bitter melon is normally paired with other strongly flavored ingredients, such as chilies.
black bean sauce and paste:Savory sauces and pastes made from dried black beans. Different varieties include hot bean sauce and yellow bean sauce.
blanch (parboil):In Chinese cooking, blanching generally refers to plunging vegetables briefly into boiling water and then draining thoroughly. Blanching helps preserve the natural color and texture of vegetables, as well as the nutrients.
bok choy:A large cabbage with dark green leaves that is available in both western and Asian supermarkets, bok choy is used in soups, stir-fries, and braised dishes. The thicker stalks require a longer cooking time than the more delicate leaves. Shanghai or baby bok choy is a smaller variety of bok choy with a sweeter flavor and more delicate texture.
chili pepper:Szechwan cuisine wouldn't be the same without these small, hot peppers. Chili peppers comes in a number of varieties, from jalapeno to hot habaneros. In general, the smaller the chili, the higher the heat content. Chili peppers are used to make Hot Chili Oil (page 23).
Chinese cabbage:Also known as napa cabbage or Peking cabbage, Chinese cabbage is the other main cabbage besides bok choy used in Chinese cooking. Its pale green leaves readily absorb the flavors of the food it is cooked with. Napa cabbage is used in soups, salads, stir-fries, and even eaten raw.