by Ken Hom
This is a very manageable feast for 20. Much of the preparation can be done hours beforehand, leaving you free to enjoy your own party. I have suggested quantities for each recipe, but this will depend on your guests’ appetite!
Sesame prawn toast
(double the recipe quantity)
Crispy fried wontons
(make five times the recipe quantity)
Spring rolls
(double the recipe quantity)
Peking-style caramel walnuts
(make four times the recipe quantity)
Cashew chicken
(make five times the recipe quantity)
Northern-style cold noodles
(make five times the recipe quantity)
* * *
* * *
Family Meal for 4
A healthy and nutritious meal for your family.
Sweet and sour pork, Chiu Chow style
Stir-fried broccoli
Chow mein
* * *
* * *
Romantic Dinner for 2
An effortless meal that leaves time for talking – the essence of a romantic dinner. Serve the dishes one at a time so you can linger over your meal. Halve the quantities given in the recipes to serve two.
Cantonese egg flower soup
Steamed fresh oysters
Stir-fried pork with spring onions
Perfect steamed rice
* * *
Index
The page references in this index correspond to the printed edition from which this ebook was created. To find a specific word or phrase from the index, please use the search feature of your ebook reader.
Accompaniments 106–21
Asparagus
stir-fried mixed vegetables 100–1
Bamboo brushes 20
Bean thread noodles 12
Beancurd 8
braised Sichuan-style spicy bean curd 102–3
spicy hot and sour soup 34–5
Beef
stir-fried beef with oyster sauce 78–9
Black bean sauce
Cantonese crab with 62–5
stir-fried chicken with 80–1
Black rice vinegar 17
Bok choy 8
crispy ‘seaweed’ 36–7
Braised Sichuan-style spicy beancurd 102–3
Bread
sesame prawn toast 38–9
Broccoli, stir-fried 98–9
Brushes, bamboo 20
Cabbage, Chinese flowering 9
Cabbage, Chinese white see Bok choy
Cantonese crab with black bean sauce 62–5
Cantonese egg flower soup 28–9
Cantonese-style fish, steamed 52–3
Cantonese wonton soup 32–3
Caramel walnuts, Peking-style 44–5
Carrots
stir-fried mixed vegetables 100–1
sweet and sour pork, Chiu Chow style 72–5
Cashew chicken 88–9
Caul fat 8
Chicken
cashew chicken 88–9
Chinese chicken curry 86–7
chow mein 114–17
classic Chinese chicken stock 26–7
classic lemon chicken 84–5
spicy chicken with peanuts 82–3
stir-fried chicken with black bean sauce 80–1
Chilli bean sauce 14
Chilli dipping sauce 9
Chilli oil 9
Chilli powder 9
Chilli sauce 14
Chillies 8–9
Singapore noodles 120–1
Chinese chicken curry 86–7
Chinese dried mushrooms 11
Chinese greens
stir-fried mixed vegetables 100–1
Chinese leaves 10
spring rolls 46–9
stir-fried mixed vegetables 100–1
Chinese pancakes 106–9
Chinese tree fungus 11
Chinese wood ear fungus 12
Chopping boards 20
Chopsticks 20
Chow mein 114–17
Classic Chinese chicken stock 26–7
Classic lemon chicken 84–5
Clay pots 22
Cleavers 20
Cod
Sichuan braised fish 54–5,
steamed Cantonese-style fish 52–3
Conversion tables 23
Coriander 10
Corn on the cob
sweetcorn and crab soup 30–1
Corn oil 13
Cornflour 10
Crab
Cantonese crab with black bean sauce 62–5
sweetcorn and crab soup 30–1
Crackling Chinese roast pork 76–7
Crispy aromatic duck 92–3
Crispy fried wontons 40–1
Crispy ‘seaweed’ 36–7
Curries
Chinese chicken curry 86–7
Singapore noodles 120–1
Deep-fat fryers 20–2
Dim sum–style pork dumplings 42–3
Dipping sauce, sweet and sour 40–1
Duck
crispy aromatic duck 92–3
Peking duck 90–1
Dumplings, dim sum-style pork 42–3
Egg noodles 12
Eggs
Cantonese egg flower soup 28–9
egg-fried rice 112
egg white 10
Equipment 19–22
Fish 50–5
Sichuan braised fish 54–5
steamed Cantonese-style fish 52–3
Five-spice powder 10
Garlic 10–11
Ginger 11
Green beans, Sichuan-style 104–5
Groundnut oil 13
Halibut
Sichuan braised fish 54–5
Ham 11
chow mein 114–17
dim sum-style pork dumplings 42–3
Hoisin sauce 14
Hot and sour soup 34–5
Ingredients 8–18
Lemon chicken 84–5
Lychees
sweet and sour pork, Chiu Chow style 72–5
Mangetout 11
chow mein 114–17
stir-fried squid with vegetables 60–1
Meat 68–93
crackling Chinese roast pork 76–7
dim sum-style pork dumplings 42–3
Singapore noodles 120–1
spring rolls 46–9
stir-fried beef with oyster sauce 78–9
stir-fried pork with spring onions 70–1
sweet and sour pork, Chiu Chow style 72–5
Mushrooms 11–12
Singapore noodles 120–1
spicy hot and sour soup 34–5
Noodles 12
chow mein 114–17
northern-style cold noodles 118–19
Singapore noodles 120–1
Northern-style cold noodles 118–19
Oils 12–13
Oyster sauce 14
stir-fried beef with oyster sauce 78–9
Oysters, steamed fresh 66–7
Pancakes, Chinese 106–9
Parma ham
dim sum-style pork dumplings 42–3
Pastes 14–15
Peanuts 13
spicy chicken with peanuts 82–3
Peas
Singapore noodles 120–1
Peking cabbage see Chinese leaves
Peking duck 90–1
Peking-style caramel walnuts 44–5
Peppercorns, Sichuan see Sichuan peppercorns
Peppers
Chinese chicken curry 86–7
stir-fried squid with vegetables 60–1
sweet and sour pork, Chiu Chow style 72–5
sweet and sour prawns 56–7
Perfect steamed rice 110
Pine kernels
crispy ‘seaweed’ 36–7
Pork
Cantonese crab with black bean sauce 62–5
crackling Chinese roast pork 76–7
crispy fried wontons 40–1
dim
sum-style pork dumplings 42–3
sesame prawn toast 38–9
Singapore noodles 120–1
spring rolls 46–9
stir-fried pork with spring onions 70–1
sweet and sour pork, Chiu Chow style 72–5
Poultry 80–93
cashew chicken 88–9
Chinese chicken curry 86–7
chow mein 114–17
classic Chinese chicken stock 26–7
classic lemon chicken 84–5
crispy aromatic duck 92–3
Peking duck 90–1
spicy chicken with peanuts 82–3
stir-fried chicken with black bean sauce 80–1
Prawns 13
crispy fried wontons 40–1
dim sum-style pork dumplings 42–3
sesame prawn toast 38–9
Singapore noodles 120–1
spicy Sichuan-style prawns 58
spring rolls 46–9
sweet and sour prawns 56–7
Racks, wok 20
Red rice vinegar 17
Rice 13
egg-fried rice 112
perfect steamed rice 110
Rice cookers 22
Rice noodles 12
Rice vinegar 17
Rice wine 15
Salt 14
Salted black beans 14
Sand pots 22
Sauces 14–15
Sea bass
Sichuan braised fish 54–5
Seasoning woks 19
‘Seaweed’, crispy 36–7
Sesame oil 13
Sesame paste 15
Sesame seeds 15
Peking-style caramel walnuts 44–5
sesame prawn toast 38–9
Shaoxing rice wine 15
Shellfish 56–67
Cantonese crab with black bean sauce 62–5
crispy fried wontons 40–1
sesame prawn toast 38–9
Singapore noodles 120–1
spicy Sichuan-style prawns 58
spring rolls 46–9
steamed fresh oysters 66–7
stir-fried squid with vegetables 60–1
sweet and sour prawns 56–7
sweetcorn and crab soup 30–1
Sherry 15
Sichuan braised fish 54–5
Sichuan peppercorns 15–17
Sichuan-style green beans 104–5
Sichuan-style prawns 58
Sichuan-style spicy beancurd 102–3
Singapore noodles 120–1
Snow peas see Mangetout
Sole
steamed Cantonese-style fish 52–3
Soups 24–35
Cantonese egg flower soup 28–9
Cantonese wonton soup 32–3
spicy hot and sour soup 34–5
sweetcorn and crab soup 30–1
Soy sauce 15
Spatulas 20
Spicy chicken with peanuts 82–3
Spicy hot and sour soup 34–5
Spicy Sichuan-style prawns 58
Spinach 17
stir-fried spinach 96
Spring onions 17
stir-fried pork with spring onions 70–1
sweet and sour prawns 56–7
Spring roll skins 17
Spring rolls 46–9
Squid, stir-fried with vegetables 60–1
Stands, wok 20
Star anise 17
Starters 36–49
Steamed Cantonese-style fish 52–3
Steamed fresh oysters 66–7
Steamers 22
Stir-fried beef with oyster sauce 78–9
Stir-fried broccoli 98–9
Stir-fried chicken with black bean sauce 80–1
Stir-fried mixed vegetables 100–1
Stir-fried pork with spring onions 70–1
Stir-fried spinach 96
Stir-fried squid with vegetables 60–1
Stir-frying 19–20
Stock, classic Chinese chicken 26–7
Straw mushrooms 12
Sugar 17
Sweet and sour dipping sauce 40–1
Sweet and sour pork, Chiu Chow style 72–5
Sweet and sour prawns 56–7
Sweetcorn and crab soup 30–1
Toast, sesame prawn 38–9
Tofu see Beancurd
Turbot
steamed Cantonese-style fish 52–3
Vegetables 94–105
stir-fried mixed vegetables 100–1
Vinegars 17
Walnuts, Peking-style caramel 44–5
Water chestnuts 17–18
dim sum-style pork dumplings 42–3
sesame prawn toast 38–9
Singapore noodles 120–1
sweet and sour pork, Chiu Chow style 72–5
sweet and sour prawns 56–7
Wheat noodles 12
White rice vinegar 17
Woks 19–20
Wonton skins 18
Cantonese wonton soup 32–3
crispy fried wontons 40–1
Yellow bean sauce 15
This ebook is copyright material and must not be copied, reproduced, transferred, distributed, leased, licensed or publicly performed or used in any way except as specifically permitted in writing by the publishers, as allowed under the terms and conditions under which it was purchased or as strictly permitted by applicable copyright law. Any unauthorized distribution or use of this text may be a direct infringement of the author’s and publisher’s rights and those responsible may be liable in law accordingly.
Version 1.0
Epub ISBN 9781473530140
www.randomhouse.co.uk
Food photography by Jean Cazals
The hardback edition of this book, Foolproof Chinese Cookery, was published to accompany the television series
Foolproof Chinese Cookery which was produced for the BBC by Independent Image Ltd.
Series Producer/Director for Independent Image Ltd: Kate Kinninmont.
Published by BBC Books, an imprint of Ebury Publishing.
A Random House Group Company
This paperback edition first published in 2005. Copyright © Promo Group Ltd 2000
The moral right of Ken Hom to be identified as the author of this work has been asserted.
Food photography © Jean Cazals 2000
ISBN 978 0 563 52179 2
All rights reserved. No part of this book may be reproduced in any form or by any means without permission in writing from the publisher, except by a reviewer who may quote brief passages in a review.
Commissioning editor: Vivien Bowler
Project editor: Lara Speicher
Copy editor: Jane Middleton
Art direction: Lisa Pettibone
Designers: Norma Martin and Lisa Pettibone
Home economist: Linda Tubby
Stylist: Sue Rowlands
Production controller: Arlene Alexander
The publishers would like to thank the following for supplying items used in the photographs: David Mellor, Divertimenti, Gong, Kara Kara and Yves Ogier.
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