Contemporary Chinese vegetarian cuisine 981261219X, 9789812612199


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Table of contents :
Cover......Page 1
contents......Page 6
introduction......Page 7
soups and appetisers......Page 10
rice and noodles......Page 40
mushroom dishes......Page 54
vegetable dishes......Page 66
soy dishes......Page 86
dim sum......Page 98
desserts......Page 120
glossary......Page 143
weights and measures......Page 145
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Contemporary Chinese vegetarian cuisine
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60 easy recipes for the modern table

Design: Lynn Chin Nyuk Ling Photography: Jambu Studio Except for glossary items 1, 2, 3, 5, 10, 11, 13, 15, 19 and 22 on pg 142 by Sam Yeo

Copyright © 2005 Marshall Cavendish International (Asia) Private Limited Published by Marshall Cavendish Cuisine An imprint of Marshall Cavendish International 1 New Industrial Road, Singapore 536196 All rights reserved No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the copyright owner. Request for permission should be addressed to the Publisher, Marshall Cavendish International (Asia) Private Limited, 1 New Industrial Road, Singapore 536196. Tel: (65) 6213 9300, fax: (65) 6285 4871. E-mail: [email protected] Limits of Liability/Disclaimer of Warranty: The Author and Publisher of this book have used their best efforts in preparing this book. The Publisher makes no representation or warranties with respect to the contents of this book and is not responsible for the outcome of any recipe in this book. While the Publisher has reviewed each recipe carefully, the reader may not always achieve the results desired due to variations in ingredients, cooking temperatures and individual cooking abilities. The Publisher shall in no event be liable for any loss of profit or any other commercial damage, including but not limited to special, incidental, consequential, or other damages.

Other Marshall Cavendish Offices: Marshall Cavendish Ltd. 119 Wardour Street, London W1F OUW, UK • Marshall Cavendish Corporation. 99 White Plains Road, Tarrytown NY 10591-9001, USA • Marshall Cavendish International (Thailand) Co Ltd. 253 Asoke, 12th Flr, Sukhumvit 21 Road, Klongtoey Nua, Wattana, Bangkok 10110, Thailand • Marshall Cavendish (Malaysia) Sdn Bhd, Times Subang, Lot 46, Subang Hi-Tech Industrial Park, Batu Tiga, 40000 Shah Alam, Selangor Darul Ehsan, Malaysia Marshall Cavendish is a trademark of Times Publishing Limited National Library Board Singapore Cataloguing in Publication Data Contemporary Chinese vegetarian cuisine. – Singapore : Marshall Cavendish Cuisine, c2005. p. cm. ISBN : 981-261-219-X 1. Vegetarian cookery. 2. Cookery, Chinese. 3. Cookery (Natural foods) TX837 641.5636 -- dc21

SLS2005045661

Printed in Singapore by Times Graphics Pte Ltd

contents

introduction 6 soups and appetisers 8 rice and noodles 38 mushroom dishes 52 vegetable dishes 64 soy dishes 84 desserts 96 weights and measures 118

introduction The roots of Chinese vegetarian cuisine can be traced back to religions such as Buddhism and Taoism, which promote partial or total abstinence from meats and flesh foods. Today, with various medical studies supporting the health benefits of a vegetarian diet, pointing towards a reduced risk in obesity, coronary heart disease, diabetes and hypertension, Chinese vegetarian food has evolved from a cuisine, incorporated as part of one’s religious practice, to become a healthy lifestyle choice for many. Different degrees of vegetarianism are practiced. The most common vegetarian diet is ovo-lacto vegetarianism, where flesh foods are not consumed but animal-derived products including all dairy products such as milk and cheese, honey and eggs are part of the diet. On the other extreme, veganism avoids the consumption of all animal-derived products. As part of a healthy lifestyle, a semi–vegetarian diet appears to be the prevalent choice for many who prefer to consume less meat and increase their intake of vegetables, fruits, beans and legumes. Chinese vegetarian cuisine traditionally uses mock meats processed from wheat gluten to mimic the taste, texture and appearance of

meats. Many such gluten products also

example, are a rich source of folic acid essential

contain additives including artificial colouring,

in the prevention of anaemia, while yellow, red

monosodium glutamate (MSG) and sugar to

and orange coloured fruits and vegetables are rich

mimic meats as closely as possible.

in beta-carotene — natural anti-oxidants which

Recognising the need for more healthy

strengthen the human immune system and are

Chinese vegetarian dishes, the recipes in

also beneficial for the treatment of skin and vision

this cookbook were created using all natural

disorders. As such, it is important to include a

ingredients such as mushrooms and soy products

wide variety of vegetables and fruits in one’s

combined with a colourful array of vegetables.

diet to ensure that all the essential nutrients are

These natural ingredients are easily available

provided for one’s good health.

and can be used to whip up quick yet nutritious

Soy is the most important source of plant

dishes to complement a busy yet healthy lifestyle

protein in Chinese vegetarian food as it offers a

for a semi-vegetarian to vegetarian diet.

complete “protein” profile. This means that soy

Mushrooms are touted as a rich source of

beans contain all the amino acids essential to

selenium, an essential mineral in the production

one’s daily protein requirement whereas other

of anti-oxidants which aid in the general boosting

sources of plant protein provide only some of

of the human immune system. The vast variety

the amino acids required. Soy products such as

of edible fungi available is suitable for various

bean curd are virtually fat-free and sodium-free.

cooking methods, including stir-frying, braising

The natural taste of bean curd is also bland and

and steaming.

neutral, allowing it to take on the flavours of the

A good source of fibre, vegetables are also rich in essential vitamins, minerals and nutrients such as vitamins C and E, folic acid, calcium, zinc

various ingredients and seasonings readily, making it versatile for use in all sorts of dishes. For a natural and healthy way to enhance any

and iron. Fruits and vegetables of various hues

dish, vegetarian, or otherwise, one can always

are concentrated sources of particular vitamins

start with a good vegetable stock (see recipe on

and minerals. Green leafy vegetables, for

pg 10) to add sweetness and flavour.

soups and appetisers soup of dough slices 10 pot of prosperity 13 hot and sour soup 14 vegetarian shark’s fin soup 17 family pot 18 pineapple cup 21 soup of assorted shreds 22 shredded bean curd soup 25 cucumbers with mung bean sheets 26 snow peas with mustard sauce 29 spiced bean curd 30 bean curd skin with black sesame seeds 33 cold sauced french beans 34 hot and sour onions 37

10

s o u ps a n d a p p e t i s e rs

soup of dough slices INGREDIENTS Plain (all-purpose) flour 150 g (51/4 oz) 1 /2 tsp Salt Egg 1 Water Dried Chinese mushrooms 3, soaked to soften, stems discarded and quartered

Cloud ear and wood ear fungus 55 g (2 oz), soaked to soften and sliced Carrot 1, peeled and sliced Chinese flowering cabbage (choy sum) 110 g (4 oz), cut into 5-cm (21/2-in) sections *Vegetable stock 1 litre (32 fl oz / 4 cups)

METHOD

• Mix flour with salt. Beat in egg and sufficient water to make a very thick batter. Let it stand for 20 minutes, then beat again thoroughly.

• Put all mushrooms, fungus and vegetables into a large pot with stock. Bring to the boil. Add spoonfuls of batter until batter is used up. Dough slices will form as batter is cooked in boiling stock.

• Lower heat and simmer for 5 minutes. Serve hot.

*vegetable stock INGREDIENTS Cooking oil White radish Carrot Onions Celery

30 ml (1 fl oz / 2 Tbsp) 1, peeled and cut into large pieces 1, peeled and cut into large pieces 2, peeled and halved 4 stalks, cut into chunks

Fresh button mushrooms Water Salt Bouquet garni (See note) Black peppercorns

METHOD Heat oil in a large pot. Add all vegetables and mushrooms.

55g (2 oz), halved 3.1 litres (100 fl oz / 121/2 cups) 2 tsp

4

• • Stir-fry for 5–7 minutes over medium heat. Add water, salt, bouquet garni

Make a bouquet garni by tying together 2 sprigs of parsley, 1 sprig of thyme and 1 bay leaf.

• Strain liquid into a a large pot and discard vegetables left in strainer.

Stock can be kept refrigerated for 2–3 days or frozen for up to 1 month.

and peppercorns. Bring to the boil, then lower heat to simmer for 30 minutes. Use as required.

so u ps an d appetise rs

13

pot of prosperity INGREDIENTS Cooking oil Onion Plain (all-purpose) flour Vegetable stock (See pg 10)

60 ml (2 fl oz / 1 /4 cup) 1, peeled and minced

Fresh corn

85 g (3 oz)

Green peas

1.625 litres (52 fl oz / 61/2 cups) Snow peas

Dried Chinese mushrooms Straw mushrooms Fresh button mushrooms Abalone mushrooms Enokitake

8, soaked to soften, stems discarded 16, caps wiped and stems discarded 110 g (4 oz), caps wiped and stems discarded

seasoning Salt Ground white pepper Sugar Minced ginger

6, caps wiped and stems discarded 110g (4 oz), root ends discarded

METHOD

• Heat oil in a wok and stir-fry onion until lightly browned. • Mix together flour and stock, adding liquid gradually while stirring to keep mixture smooth. Add to wok and bring to the boil over medium heat while stirring. Stir in seasoning.

• Add mushrooms and vegetables. Boil for 3 minutes. Serve hot.

3 cobs, chopped into 2-cm (1-in) sections 110 g (4 oz), blanched in hot water for 2 minutes and drained 55 g (2 oz), trimmed

2 tsp 1

/2 tsp 1 Tbsp 1 /2 tsp

14

s o u ps a n d a p p e t i s e rs

hot and sour soup INGREDIENTS Cooking oil Dried Chinese mushrooms Soft bean curd Carrot Salted cabbage (harm choy)

Red chillies Black moss Enokitake Vegetable stock (See pg 10) Corn flour (cornstarch) Egg

85 ml (21/2 fl oz / 1/3 cup) 4, soaked to soften, stems discarded and sliced 1 piece, cut into fine strips 1, peeled and finely shredded 85 g (3 oz), soaked in water for 30 minutes, washed and finely sliced 3–4, washed and finely sliced 5 g, soaked for 20 minutes and drained 110 g (4 oz), root ends discarded

seasoning A Dark soy sauce Salt Ground white pepper

1 Tbsp 11/2 tsp 1

/2 tsp

seasoning B Malt vinegar White vinegar Sesame oil Chopped coriander leaves (cilantro)

60 ml (2 fl oz / 1/4 cup) 1 Tbsp 2 tsp 1 Tbsp

1 litre (32 fl oz / 4 cups) 2 Tbsp, mixed with 60 ml (2 fl oz / 1/4 cup) water 1, lightly beaten

METHOD

• Heat oil in a wok and stir-fry dried Chinese mushrooms for 1 minute. Add all other shredded and sliced ingredients, black moss and enokitake.

• Stir well, add vegetable stock and seasoning A. Bring to the boil, lower heat and simmer for 2 minutes. Stir in corn flour mixture and return to the boil, stirring until soup thickens.

• Remove from heat and leave for 1 minute, then stir in beaten egg. The eggs will cook in the residual heat. Stir in seasoning B and serve immediately.

As a variation to this recipe, use bean sprouts instead of enokitake.

so u ps an d appetise rs

17

vegetarian shark’s fin soup INGREDIENTS Cooking oil 60 ml (2 fl oz / 1/4 cup) Cloud ear and wood ear fungus 30 g (1 oz), soaked to soften and sliced Glass noodles 55 g (2 oz), soaked in hot water to soften, drained Dried Chinese mushrooms 4, soaked to soften and stems discarded Chinese cabbage 100 g (31/2 oz), finely sliced Canned bamboo shoot 55 g (2 oz), drained and finely sliced Carrot 100 g (31/2 oz), peeled and shredded Vegetable stock (See pg 10) 1 litre (32 fl oz / 4 cups)

seasoning A

Salt Light soy sauce Ground white pepper

11/2 tsp 1 Tbsp /2 tsp

1

seasoning B

Corn flour (cornstarch)

1 Tbsp, mixed with 2 Tbsp water and 1 tsp sesame oil

METHOD

• Heat oil in a wok and stir-fry all ingredients together except stock and seasoning.

• Add seasoning A and stir-fry for 2 minutes. Pour in vegetable stock and bring to the boil.

• Stir in seasoning B and cook, stirring until mixture thickens slightly. Serve immediately.

The glass noodles resemble glassy threads of cooked shark’s fins, which is why this recipe has its name. 100 g (31/2 oz) bean sprouts, washed and tailed, may be substituted for the cloud ear and wood fungus in the recipe.

18

s o u ps a n d a p p e t i s e rs

family pot INGREDIENTS Dried bean curd skin

Sichuan vegetable Canned bamboo shoot Wonton skin Cloud ear fungus Corn flour (cornstarch) Ginger Vegetable stock (See pg 10)

5 pieces, each 50 x 25-cm (25 x 121/2-in), soaked to soften and drained 110 g (4 oz), minced 45 g (11/2 oz), drained and finely sliced 16 pieces 30 g (1 oz), soaked to soften, drained and finely sliced 1 tsp, mixed with 2 tsp water 0.5-cm (1/4-in) slice

Carrot Dried Chinese mushrooms Water chestnuts Black moss Bean sprouts

8, soaked to soften, stems discarded 10, peeled, blanched in boiling water for 2 minutes and drained 5 g, soaked for 20 minutes and drained 55 g (2 oz), tailed

seasoning Salt Sugar Light soy sauce

1.25 litres (40 fl oz / 5 cups)

METHOD

• Shred 1 piece of dried bean curd skin finely. Cut remaining 4 pieces into 1 x 5-cm (1/2 x 21/2-in) strips.

• Two different types of wonton are wrapped for this dish.To make 8 wontons of the first type, mix half the portion of minced Sichuan vegetable with the finely shredded dried bean curd skin and shredded bamboo shoot. Put 1 tsp filling on a wonton skin, bring edges of skin up to enclose filling and seal with corn flour mixture.

• To wrap 8 wontons of another filling, mix remaining portion of minced Sichuan vegetable with cloud ear fungus. Put 1 tsp filling on each wonton skin, bring edges of skin up to enclose filling and seal with corn flour mixture.

• Put ginger slice and vegetable stock in a large pot and bring to the boil. Add carrot, dried Chinese mushrooms, water chestnuts, black moss and strips of dried bean curd skin. Bring to the boil, lower heat and simmer gently for 20 minutes.

• Add seasoning, wontons and bean sprouts. Return to the boil and serve hot.

1, peeled and cut into pieces

11/2 Tbsp /2 Tbsp 2 Tbsp 1

so u ps an d appetise rs

pineapple cup INGREDIENTS Pineapple Cooking oil Yam Gluten puffs

Baby corn Water chestnuts Green peas

Vegetable stock (See pg 10)

1, large 1 Tbsp 85 g (3 oz), peeled and cut into pieces 110 g (4 oz), soaked in cold water for 20 minutes and halved 10, halved lengthways 55 g (2 oz), peeled 55 g (2 oz), blanched in hot water for 2 minutes and drained

seasoning Salt Sugar Ground white pepper

625 ml (20 fl oz / 21/2 cups)

METHOD

• Scrub pineapple and cut off the top to make a lid. Scoop out flesh, taking care not to pierce through skin. Slice a thin layer off the bottom of pineappple to enable it to stand, also taking care not to pierce through skin.

• Cover pineapple cup with water in a large pot and bring to the boil. Lower heat and simmer for 3 minutes, then remove and rinse under cold water.

• Heat oil and stir-fry yam for 3–4 minutes. Drain and set aside. • Place gluten puffs, baby corn, water chestnuts, green peas, fried yam, vegetable stock and seasoning into pineapple cup.

• Place upright into a large pot, cover and steam over boiling water for 30 minutes. Serve immediately with lid.

11/2 tsp 1 /2 Tbsp 1

/2 tsp

21

22

s o u p s a n d a p p e t i s e rs

soup of assorted shreds INGREDIENTS Dried bean curd skin Wood ear fungus Dried Chinese mushrooms Canned bamboo shoot Vegetable stock (See pg 10)

30 g (1 oz), soaked to soften, drained and finely sliced 55 g (2 oz), soaked to soften, drained and finely sliced 5–6, soaked to soften, stems discarded and finely sliced 55 g (2 oz), drained and finely sliced 1 litre (32 fl oz / 4 cups)

seasoning

Salt Ground white pepper

11/2 tsp 1

/2 tsp

METHOD

• Put all sliced ingredients into a large heatproof (flameproof) bowl. Add seasoning and carefully pour in vegetable stock.

• Steam over gently boiling water for 40 minutes. Serve immediately.

so u ps an d appetisers

shredded bean curd soup INGREDIENTS Yellow pressed bean curd Boiling water Baking soda Cooking oil Dried Chinese mushrooms Canned bamboo shoot Carrot Celery Straw mushrooms Vegetable stock (See pg 10) seasoning Salt Sesame oil

2 pieces, 220 g each, cut into thin strips 1 litre (32 fl oz / 4 cups) 1 tsp 30 ml (1 fl oz / 2 Tbsp) 4, soaked to soften, stems discarded and finely sliced 55 g (2 oz), drained and finely sliced 55 g (2 oz), peeled and shredded 55 g (2 oz), finely sliced 55 g (2 oz) 500 ml (16 fl oz/ 2 cups)

2

/3 tsp 2 tsp

METHOD

• Cook bean curd strips in boiling water mixed with baking soda for 5 minutes. Drain and rinse under cold running water. Drain and set aside.

• Heat oil in a wok and stir-fry finely sliced Chinese mushrooms for 2 minutes. Add bamboo shoot, carrot, celery and straw mushrooms. Stir-fry for another 3 minutes.

• Add vegetable stock and seasoning. Bring to the boil and add bean curd strips. Return to the boil and cook for another 3 minutes. Serve immediately.

25

26

s o u p s a n d a p p e t i s e rs

cucumbers with mung bean sheets INGREDIENTS Japanese cucumbers Garlic Salt Sugar Mung bean sheets

3, ends cut off 4 cloves, peeled and minced 2 tsp 2 Tbsp 8 slices, soaked in cold water to soften and cut into 2-cm (1-in)wide strips

Toasted white sesame seeds seasoning Sesame oil White vinegar

1 Tbsp 11/2 Tbsp

METHOD

• Crush cucumbers slightly with a cleaver. Halve cucumbers lengthwise and cut into 2-cm (1-in) thick slices.

• Mix with garlic, salt and sugar. Put into a bowl, cover with plastic wrap and refrigerate for at least 4 hours. The salt will help to draw out water from cucumbers.

• Remove cucumbers from refrigerator, drain off excess water and mix with strips of mung bean sheets.

• Stir in seasoning, sprinkle with toasted sesame seeds and serve.

If a spicy dish is preferred, substitute sesame oil with chilli oil and add 2–3 chopped red chillies.

so u ps an d appetisers

29

snow peas with mustard sauce INGREDIENTS Snow peas Finely sliced spring onion (scallion) Seasoning Salt English mustard Sesame oil

200 g (7 oz), trimmed

2 Tbsp

1

/2 tsp 3 Tbsp 3 /4 Tbsp

METHOD

• Blanch snow peas in simmering water for 5–8 minutes until cooked but still crunchy. Drain.

• Mix sliced spring onion with seasoning and stir into snow peas. Serve immediately.

As a variation to this recipe, snow peas may be substituted with fava beans or sugar peas.

30

s o u p s a nd a p p e t i s e rs

spiced bean curd INGREDIENTS Mixed spices

Water Yellow pressed bean curd Light soy sauce Dark soy sauce Rock sugar

2 star anise, 1/2 tsp fennel seeds, 1/2 tsp dried orange peel, 1 stick of cinnamon and 2 slices of liquorice root 435 ml (14 fl oz / 13/4 cups) 2 pieces, 220 g each 11/2 Tbsp 1 /2 Tbsp 10 g (1/3 oz)

METHOD

• Boil mixed spices in water for 30 minutes. • Add bean curd, light and dark soy sauce and rock sugar. Bring to the boil, lower heat and simmer for 15 minutes.

• Remove from heat, but leave bean curd in liquid until ready to serve.

• To serve, slice bean curd and serve with a little liquid.

so u ps an d appetisers

33

bean curd skin with black sesame seeds INGREDIENTS Cooking oil for deep-frying Dried bean curd skin

2 pieces, 50 x 25-cm (25 x 121/2-in) each, cut into thin strips

Garlic soy sauce (See note)

45 ml (11/2 fl oz / 3 Tbsp)

Black sesame seeds

1 Tbsp

METHOD

• Heat oil for deep-frying until smoking hot. Lower strips of dried bean curd skin, a few at a time into pan, and deep-fry until crispy. Remove and drain on absorbent paper.

• Mix garlic soy sauce with strips of fried bean curd skin. Sprinkle with toasted black sesame seeds and serve.

To make garlic soy sauce, mix together, 3 Tbsp light soy sauce, 1 Tbsp minced garlic and 1/2 tsp ground white pepper. Store in a screw-top jar.

34

s o u p s a nd a p p e t i s e rs

cold sauced french beans INGREDIENTS French beans

Salt Grated ginger Sesame sauce (See note) Toasted white sesame seeds

300 g (101/2 oz), trimmed and cut into 9-cm (41/2-in) lengths 1 tsp 1 Tbsp 4 Tbsp

METHOD

• Cook French beans in boiling water with salt and grated ginger for 2–3 minutes. Drain and plunge immediately into a pan of ice water. Leave until beans are chilled.

• Drain well and mix with sesame sauce. Sprinkle with toasted sesame seeds and serve.

To make sesame sauce, blend together: 2 Tbsp sesame paste, 21/2 Tbsp light soy sauce, 1/2 tsp salt, 4 Tbsp cold water, 1 tsp sugar and 1 Tbsp sesame oil. Ready-made sesame sauce can also be purchased in bottles from most Chinese grocery shops or supermarkets. Plunging cooked beans into cold water will help preserve their fresh green colour. Choose even-sized beans for this dish as it will look better in presentation when served.

so u ps an d appetisers

37

hot and sour onions INGREDIENTS Cooking oil Red chillies Onions

seasoning Salt Sugar White vinegar Malt vinegar Ground white pepper

60 ml (2 fl oz / 4 Tbsp) 2–3, washed and diagonally sliced 2, peeled and cut into 1-cm (1/2-in) pieces

1 tsp /2 Tbsp 1 Tbsp 1 /2 Tbsp 1

a dash

METHOD

• Heat oil in a wok and stir-fry red chillies for 1 minute. • Add onions and seasoning to wok and stir-fry over high heat for 2–4 minutes. Onions should still be crunchy. Serve immediately.

If the taste of raw onion is preferred, cook for no more than 1 minute before serving.

rice and noodles simple fried rice 40 vegetarian glutinous rice 43 stir-fried vermicelli 44 pekinese noodles in special sauce 47 fried loh shee fun 48 shanghai rice cakes with vegetables 51

40

r ic e a n d n oo d l e s

simple fried rice INGREDIENTS Cooked long-grain rice Cooking oil Eggs Spring onions (scallions) Salt Rice wine or dry sherry

450 g (1 lb) 30 ml (1 fl oz / 2 Tbsp) 4, lightly beaten 6, finely sliced 1 tsp 1

/2 tsp

METHOD

• Break up cooked rice grains with chopsticks or a fork. • Heat oil in a wok, add eggs and scramble lightly for 1 minute. Add rice and mix well.

• Stir in chopped spring onions and salt. Stir-fry mixture for 3–4 minutes until eggs are cooked, and rice grains are separate and dry.

• Stir in rice wine or sherry and cook for another minute. Serve hot.

ric e an d n o o dles

vegetarian glutinous rice INGREDIENTS White glutinous rice Cooking oil Shallots Dried Chinese mushrooms Celery seasoning Salt Dark soy sauce Ground white pepper Vegetable stock (See pg 10) Rock sugar

450 g (1 lb) 45 ml (11/2 fl oz / 3 Tbsp) 6, peeled and finely chopped 8, soaked to soften, stems discarded and finely sliced 2 stalks, finely chopped

1 tsp 1 Tbsp 1

/2 tsp

85 ml (21/2 fl oz / 1/3 cup) 10 g (1/3 oz)

METHOD

• Wash and drain rice. Add to a large saucepan of boiling water for about 10 minutes, making sure that rice is fully covered by water. Drain and set aside.

• Heat oil in a wok and stir-fry shallots for 2 minutes, or until translucent. Add mushrooms, celery and seasoning. Stir-fry for 2 minutes. Add rice to wok and stir-fry over medium heat for 3 minutes, or until liquid evaporates.

• Transfer rice mixture into a heatproof (flameproof) or steaming bowl. Cover and steam over boiling water for 45 minutes, or until tender and translucent. Serve hot. Garnish as desired.

43

44

r ic e a n d n oo d l e s

stir-fried vermicelli INGREDIENTS Cooking oil Firm bean curd Red chillies Dried Chinese mushrooms Carrot Vegetable stock (See pg 10) Thin rice vermicelli

Bean sprouts Chopped Chinese chives

90 ml (3 fl oz/ 3/8 cup) 1 piece, cut into 1-cm (1/2-in) cubes 2, seeded and finely sliced 6, soaked to soften, stems discarded and finely sliced 1 /2, peeled and finely shredded

seasoning Light soy sauce Salt Ground white pepper Sugar

125 ml (4 fl oz / 1/2 cup) 300 g (101/2 oz), soaked in warm water for 10 minutes and drained 100 g (31/2 oz) 3 Tbsp

METHOD

• Heat half the oil in a wok and deep-fry bean curd cubes until golden. Drain and set aside.

• Using the same wok, heat remaining oil and stir-fry red chillies for 5 seconds. Add Chinese mushrooms and stir-fry for 2 minutes. Add fried bean curd cubes, carrot, vegetable stock, vermicelli, bean sprouts and seasoning. Stir-fry over high heat for 3–5 minutes or until almost dry.

• Add chopped chives and mix well. Serve immediately.

45 ml (11/2 fl oz / 3 Tbsp) 1 tsp 1

/2 tsp /2 tsp

1

ric e an d n o o dles

47

pekinese noodles in special sauce INGREDIENTS Fresh egg noodles Sesame oil Cooking oil Spring onions (scallions) Dried Chinese mushrooms Yellow pressed bean curd Cucumber Carrot Canned bamboo shoot

500 g (1 lb 11/2 oz) 30 ml (1 fl oz / 2 Tbsp) 60 ml (2 fl oz / 1/4 cup) 2, finely sliced

seasoning Yellow bean sauce Dark soy sauce Sugar Vegetable stock (See pg 10)

4, soaked to soften, stems discarded and diced 1 piece, 220 g, diced 1 /2, small, finely shredded 1, peeled and diced 85 g (3 oz), drained and diced

METHOD

• Bring a large pot of water to the boil, add noodles and cook for 2 minutes. Drain thoroughly and place in a large serving bowl. Stir in sesame oil and mix thoroughly. Cover to keep noodles warm.

• Heat oil in a wok. Add spring onions, diced mushrooms, diced bean curd and stir-fry for 2 minutes. Add seasoning and mix well for 1 minute.

• Reserve a few cucumber shreds for garnishing and add remainder, with carrot and bamboo shoot to wok. Mix thoroughly and cook for 3–4 minutes until sauce bubbles.

• Pour sauce over noodles. Garnish with reserved cucumber shreds and serve hot.

3 Tbsp 1 /2 Tbsp 2 tsp 85 ml (21/2 fl oz / 1/3 cup)

48

r ic e a n d n oo d l e s

fried loh shee fun INGREDIENTS Cooking oil for deep-frying Firm bean curd Fresh short round rice noodles (loh shee fun) Shallots Garlic Dried Chinese mushrooms Carrot Chinese flowering cabbage (choy sum) Bean sprouts Vegetable stock (See pg 10)

2 pieces, 220 g each, cut into 1 x 2-cm (1/2 x 1-in) pieces

600 g (1 lb 5 oz) 3, peeled and sliced 3 cloves, peeled and finely minced 5, soaked to soften, stems discarded and finely sliced 1, peeled and shredded

seasoning Light soy sauce Dark soy sauce Sugar Salt Ground white pepper gar nish Spring onions (scallions)

2, cut into 2-cm (1-in) sections 200 g, tailed 45 ml (11/2 fl oz / 3 Tbsp)

METHOD

• Heat oil in a wok and deep-fry bean curd until golden. Drain and set aside.

• Add 1 Tbsp oil to a pot of boiling water and scald rice noodles for 1 minute. Drain well and set aside.

• Heat 2 Tbsp oil in a wok and stir-fry shallots and garlic until lightly browned. Add mushrooms and carrot. Stir-fry for 2 minutes. Add fried bean curd, Chinese flowering cabbage and bean sprouts. Toss briefly.

• Add seasoning and scalded noodles. Continue to stir-fry for 2–3 minutes. Stir in vegetable stock and fry until liquid evaporates.

• Remove to a serving dish and garnish with spring onions. Serve hot.

11/2 Tbsp 11/2 Tbsp 1 /2 tsp 1 /2 tsp 1

/4 tsp

2, chopped

ric e an d n o o dle s

51

shanghai rice cakes with vegetables INGREDIENTS Cooking oil Dried Chinese mushrooms

45 ml (11/2 fl oz / 3 Tbsp) 10, soaked to soften, stems discarded and halved

Dried Shanghai rice cakes (nian gao) 300 g (101/2 lb), soaked in water to soften Chinese cabbage 280 g (10 oz), washed and cut into 2-cm (1-in) sections Sesame oil 1 tsp Spring onion (scallion) 1, sliced

METHOD

• Heat oil in a wok. Add mushrooms and stir-fry for 2 minutes, then add seasoning. Cover and simmer for about 2 minutes.

• Add rice cakes and Chinese cabbage. Stir-fry for 5 minutes, or until vegetables are tender.

• Serve hot with sesame oil sprinkled on top. Garnish with spring onion.

seasoning Light soy sauce Dark soy sauce Sugar Salt Vegetable stock (See pg 10)

11/2 Tbsp 1 Tbsp 1 /4 Tbsp 1 /2 tsp 125 ml (4 fl oz / 1/2 cup)

mushroom dishes enokitake with sesame oil 54 golden mushrooms with grated ginger 57 stuffed chinese mushrooms 58 chinese mushrooms with braised chestnuts 61 abalone mushrooms in sweet and sour sauce 62

54

m u s h roo m d i s h e s

enokitake with sesame oil INGREDIENTS Cooking oil Grated ginger Enokitake Corn flour (cornstarch) seasoning Light soy sauce Sesame oil

45 ml (11/2 fl oz / 3 Tbsp) 1 Tbsp 450 g (1 lb), root ends discarded 1 Tbsp, mixed with 3 Tbsp water

1 Tbsp 1 /2 Tbsp

METHOD

• Heat oil and stir-fry grated ginger for 2 minutes. Add enokitake and stir-fry for 1 minute.

• Add seasoning and stir-fry for another 2 minutes. • Stir in corn flour mixture to thicken sauce and remove from heat. Serve hot. Garnish as desired.

mu shro o m dishes

57

golden mushrooms with grated ginger INGREDIENTS Fresh button mushrooms Cooking oil Light soy sauce Ginger Corn flour (cornstarch) seasoning Salt Sugar Ground white pepper Vegetable stock (See pg 10) Sherry

450 g (1 lb) 125 ml (4 fl oz / 1/2 cup) 2 Tbsp 1 /2 Tbsp, grated 1 Tbsp, mixed with 2 Tbsp water

2

/3 tsp 1 Tbsp 1

/3 tsp

85 ml (21/2 fl oz / 1/3 cup) 1 /2 tsp

METHOD

• Wash mushrooms in water mixed with a little salt. Discard stalks. Dry well on absorbent paper and make shallow cuts on caps.

• Heat oil in a wok and fry mushrooms until golden. Remove with a slotted spoon. Soak in light soy sauce for 20 minutes.

• Leave 1 Tbsp oil in wok and stir-fry grated ginger for 1 minute. Add fried mushrooms and seasoning. Stir-fry for a few minutes.

• Add corn flour mixture to thicken sauce. Serve hot. Garnish as desired.

58

m u s h roo m d i s h e s

stuffed chinese mushrooms INGREDIENTS Dried Chinese mushrooms Corn flour (cornstarch) Soft bean curd Water chestnuts Carrot Salted cabbage (harm choy)

Cooking oil Green peas

16–20, large, soaked to soften and stems discarded 1 Tbsp 1 piece, 300 g (101/2 oz) 5, peeled and minced 1, small, peeled and minced 30 g (1 oz), soaked in water for 30 minutes, drained and minced 30 ml (1 fl oz / 2 Tbsp) 16–20, blanched in hot water for 2 minutes

seasoning Ground white pepper Salt Sugar Corn flour (cornstarch) sauce Cooking oil Light soy sauce Sugar Vegetable stock (See pg 10) Salt Corn flour (cornstarch)

METHOD

• Coat inner sides of mushrooms with corn flour and set aside. • Mash bean curd. Mix together with minced water chestnuts, carrot, salted cabbage and seasoning to make stuffing for mushrooms.

• Heat 30 ml (1 fl oz / 2 Tbsp) oil in a wok and stir-fry stuffing for 2 minutes. Remove from wok with a slotted spoon. Leave to cool slightly.

• Divide stuffing among mushrooms, pressing mixture firmly into the inner sides of mushrooms.

• Press a green pea firmly on top of each stuffed mushroom. Steam, covered, over boiling water for 15–20 minutes.

• To prepare sauce, heat oil in a wok and add soy sauce, sugar and vegetable stock. Bring to the boil, then stir in corn flour mixture to thicken.

• Pour sauce over steamed mushrooms. Serve hot.

1

/2 tsp /2 tsp 1 /2 tsp 1

1 Tbsp

1

/2 Tbsp 11/2 Tbsp 1 tsp 45 ml (11/2 fl oz / 3 Tbsp) /3 tsp

1

1 Tbsp, mixed with 2 Tbsp water

mu shro o m dishe s

61

chinese mushrooms with braised chestnuts INGREDIENTS Dried Chinese mushrooms Dried chestnuts seasoning Dark soy sauce Rock sugar Salt Liquorice root (See note) Sesame oil

16 450 g (1 lb), soaked overnight

45 ml (11/2 fl oz / 3 Tbsp) 30 g (1 oz) 1 /3 tsp 7–8 slices 2 tsp

METHOD

• Soak mushrooms in 600 ml (20 fl oz / 2 / cups) hot water for 1

2

20 minutes. Discard stems and reserve soaking liquid.

• Drain and wash chestnuts under cold running water. Set aside. • Put water used for soaking Chinese mushrooms in a pot. Add chestnuts, mushrooms and seasoning.

• Bring to the boil and lower heat. Simmer for about 1 hour or until nearly all liquid has been absorbed and chestnuts are tender. Check and add more water if necessary to prevent drying up. Serve immediately.

As a variation to this recipe, or if liquorice root is not available, substitute with mint leaves.

62

m u s h roo m d i s h e s

abalone mushrooms in sweet and sour sauce INGREDIENTS Abalone mushrooms Salt Five-spice powder Corn flour (cornstarch) Rice flour Self-raising flour Cooking oil Garlic Tomato Cucumber Green capsicum (bell pepper) Pineapple Corn flour (cornstarch)

260 g (91/3 oz) 1 /2 tsp 1 /4 tsp 130 g (41/2 oz) 130 g (41/2 oz) 130 g (41/2 oz) 625 ml (20 fl oz / 21/2 cups) 1 clove,peeled and chopped 1 /2, diced 1 /4, diced 1

/2, diced 85 g (3 oz), diced 1 Tbsp, mixed with 1 Tbsp water

METHOD

• Marinate abalone mushrooms with salt and five-spice powder. Set aside for 20 minutes.

• Mix corn flour, rice flour and self-raising flour in a large bowl. Dip mushrooms in flour mixture, coat thoroughly and leave aside on a dry plate.

• Heat oil and deep-fry mushrooms over high heat until golden brown. Drain and set aside. Reserve 1 Tbsp warm oil.

• Heat a clean wok and add warm oil. Stir-fry garlic, tomato, cucumber, green capsicum and pineapple.

• Combine sauce ingredients and add to wok. Bring to the boil and stir in corn flour mixture to thicken.

• Allow sauce to return to the boil, then add fried mushrooms and mix well. Serve hot.

sauce Tomato sauce Chilli sauce Salt Sugar White vinegar Water

5 Tbsp 21/2 Tbsp to taste 1 Tbsp 2 Tbsp 180 ml (6 fl oz / 3/4 cup)

vegetable dishes vegetables with bean curd knots 67 stir-fried courgette with red chillies 68 water chestnuts in black bean sauce 71 mustard greens with mushrooms 72 bamboo shoot with chinese mushrooms 75 bean cake strips with french beans 76 celery with wood ear fungus and pineapple 79 stuffed cucumber 80 stuffed bitter gourd 83

v egetable dishe s

67

vegetables with bean curd knots INGREDIENTS Cooking oil Minced spring onion (scallion) Dried bean curd knots (See note) Baking soda Vegetable stock (See pg 10) Canned straw mushrooms Black moss Carrot Corn flour (cornstarch)

seasoning Salt Sugar Ground white pepper

30 ml (1 fl oz / 2 Tbsp) 1 Tbsp 110 g (4 oz) 1 /4 tsp 125 ml (4 fl oz / 1/2 cup) 10, drained and halved 5 g (1/6 oz), soaked for 10 minutes and drained 1, peeled and diced 1 Tbsp, mixed with 2 Tbsp water

1 tsp 1 tsp 1

/2 tsp

METHOD

• Heat oil in a wok and stir-fry spring onion until it begins to brown. Add bean curd knots, baking soda and vegetable stock. Bring to the boil and leave boiling for 3 minutes.

• Add seasoning, straw mushrooms, black moss and diced carrot. Cook for another 2 minutes. Stir in corn flour mixture to thicken sauce. Serve at once.

To make bean curd knots, soak bean curd sheets in cold water until soft. Pat dry using a clean cloth and cut into 8 x 2-cm (4 x 1-in) strips. Tie into knots and drop back into cold water for another 5 minutes before use. Ready-made dried bean curd knots are available in packets from Chinese grocery stores and some supermarkets. Soak to soften before use.

68

veg e t a b l e d i s h e s

stir-fried courgette with red chillies INGREDIENTS Cooking oil Red chillies Minced garlic Courgette (zucchini) Vegetable stock (See pg 10) Sherry seasoning Salt Ground white pepper

1 Tbsp 3–4, washed and finely sliced 1 tsp 1, large, sliced into 0.5-cm (1/4-in) thick rounds 60 ml (2 fl oz / 1/4 cup) 2 tsp

1 tsp 1

/2 tsp

METHOD

• Heat oil in a wok. Stir-fry red chillies and garlic until beginning to brown. Add courgette slices and seasoning. Stir-fry for 1 minute and add vegetable stock. Cover and simmer for 1–2 minutes.

• Stir ingredients again, add sherry and serve hot.

v egetable dishe s

water chestnuts in black bean sauce INGREDIENTS Cooking oil Water chestnuts Black fermented beans Minced garlic Green peas Vegetable stock (See pg 10)

60 ml (2 fl oz / 1/4 cup) 360 g (121/2 oz), peeled and washed 2 Tbsp, soaked for 10 minutes, rinsed and drained 1 /2 Tbsp 30 g (1 oz), blanched in hot water for 2 minutes 30 ml (1 fl oz / 2 Tbsp)

seasoning Salt Sugar Ground white pepper

1

/2 tsp /2 tsp

1

1 tsp

METHOD

• Heat oil and stir-fry water chestnuts for 2 minutes. Remove with a slotted spoon. Reserve 1 Tbsp oil in frying pan (skillet).

• Stir-fry fermented beans and garlic until garlic turns brown. Add green peas and vegetable stock. Stir-fry for another minute.

• Mix stir-fried ingredients with water chestnuts in a heatproof (flameproof) bowl. Cover and steam over boiling water for 15–20 minutes. Toss with seasoning before serving.

71

72

veg e t a b l e d i s h e s

mustard greens with mushrooms INGREDIENTS Straw mushrooms Baking soda Mustard greens Dried Chinese mushrooms Cooking oil Minced garlic Minced ginger

12, halved 1 /2 tsp 450 g (1 lb), cut into large pieces

Vegetable stock (See pg 10) Corn flour (cornstarch)

6, soaked to soften, stems discarded and halved 45 ml (11/2 fl oz / 3 Tbsp) 1 /2 Tbsp 1 tsp

Sesame oil

1 Tbsp, mixed with 2 Tbsp water 1 tsp

seasoning Salt Sugar

1 tsp 2 tsp

METHOD

• Blanch straw mushrooms in a pot of boiling water for 1 minute, then drain (reserving the water) and plunge in cold water to preserve crunchy texture of mushrooms. Let cool.

• Add baking soda to boiling water reserved from blanching mushrooms. Add mustard greens and cook for 1–2 minutes. Drain and rinse under cold running water to preserve the fresh green colour of mustard greens.

• Heat oil in a pan. Stir-fry garlic and ginger for 1–2 minutes. Add mustard greens and half of seasoning. Stir-fry for another 1–2 minutes. Remove with a slotted spoon and arrange on a serving plate.

• Using the same pan, add vegetable stock, straw and dried Chinese mushrooms. Bring to the boil, stir in remaining seasoning and cook for 1 minute.

• Stir in corn flour mixture to thicken sauce. When ready, pour over mustard greens. Drizzle sesame oil over vegetables and serve.

125 ml (4 fl oz / 1/2 cup)

v egetable dishe s

75

bamboo shoot with chinese mushrooms INGREDIENTS Cooking oil Canned bamboo shoot Dried Chinese mushrooms

seasoning Salt Light soy sauce Sugar

30 ml (1 fl oz / 2 Tbsp) 165 g (6 oz), drained and cut into 1-cm (1/2-in) thick slices 12, soaked to soften and stems discarded, soaking liquid reserved

2

/3 tsp 2 Tbsp 1 /2 Tbsp

METHOD

• Heat oil and stir-fry bamboo shoot for 2 minutes. Add Chinese mushrooms, seasoning and 60 ml (2 fl oz / 1/4 cup) reserved soaking liquid.

• Stir-fry for 2 minutes. Cover wok with lid and simmer for 5 minutes. Transfer to a serving dish and serve hot.

76

veg e t a b l e d i s h e s

bean cake strips with french beans INGREDIENTS Green bean flour (mung bean starch) Rice flour Water Cooking oil for frying Chilli powder French beans Wood ear fungus Carrot Bean sprouts Vegetable stock (See pg 10) seasoning Salt Dark soy sauce

125 g (41/2 oz) 70 g (21/2 oz)

2

/3 tsp 8–10, trimmed and diagonally sliced 55 g (2 oz), washed, drained and finely sliced 1 /2, peeled and shredded 55 g (2 oz), washed and tailed 60 ml (2 fl oz / 1/4 cup)

1 tsp 1 Tbsp

METHOD

• Blend green bean flour and rice flour with sufficient water to make a thick batter with the consistency of cream.

• Heat 1 Tbsp oil in a frying pan (skillet). For each bean cake, ladle about 3 Tbsp batter into pan to form a pancake 10-cm (5-in) in diameter. Fry on both sides over medium heat until slightly browned. Continue making more pancakes until batter is used up. Cut pancakes into fine strips.

• Heat 2 Tbsp oil in a wok and stir-fry chilli powder for 30 seconds. Add French beans, fungus, shredded carrot and bean sprouts. Stir-fry for another 2 minutes.

• Add pancake strips, seasoning and vegetable stock. Cover and simmer for 1–2 minutes. Serve immediately.

v egetable dishe s

79

celery with wood ear fungus and pineapple INGREDIENTS Cooking oil Wood ear fungus Celery Pineapple Vegetable stock (See pg 10) Corn flour (cornstarch) seasoning Salt Sugar

30 ml (1 fl oz / 2 Tbsp) 100 g (31/2 oz), soaked to soften and cut into pieces 2 stalks, washed and sliced 210 g (71/2 oz), cut into small pieces 60 ml (2 fl oz / 1/4 cup) 2 tsp, mixed with 3 tsp water

1 tsp /2 Tbsp

1

METHOD

• Heat oil and stir-fry wood ear fungus, celery and pineapple for 3–4 minutes.

• Add seasoning and vegetable stock. Bring to the boil and stir in corn flour mixture to thicken sauce slightly. Transfer to a serving plate and serve hot.

80

veg e t a b l e d i s h e s

stuffed cucumber INGREDIENTS Cucumber Corn flour (cornstarch) Soft bean curd Dried Chinese mushrooms Water chestnuts Carrot Salted cabbage (harm choy)

Cooking oil Vegetable stock (See pg 10) Sesame oil

1, large 1 Tbsp 1 piece, 300 g (101/2 oz), mashed 6, soaked to soften, stems discarded and minced 45 g (11/2 oz), peeled and minced 1, small, peeled and minced

seasoning A Salt Dry mustard Corn flour (cornstarch) Egg white seasoning B Salt Ground white pepper

30 g (1 oz), soaked in water for 30 minutes, washed and minced 75 ml (21/2 fl oz/ 5 Tbsp) 180 ml (6 fl oz / 3/4 cup) 11/2 tsp

METHOD

• Peel cucumber and slice off ends. Cut into 2-cm (1-in) thick rounds and use a small round cutter to cut out soft centres. Wash cucumber rings and wipe dry on absorbent paper. Dust inside of rings with corn flour.

• Mix mashed bean curd with all minced ingredients and seasoning A. Mix well. Heat 2 Tbsp oil and stir-fry minced mixture for 2 minutes. Pack into cucumber rings.

• Heat remaining oil in a frying pan (skillet) and sauté stuffed cucumber rings over medium heat until lightly browned. Pour vegetable stock over cucumber rings and bring to the boil.

• Lower heat and simmer very gently for 20 minutes. Add seasoning B and sesame oil. Transfer to a deep serving dish and serve hot.

2

/3 tsp /2 tsp

1

1 Tbsp 1

1 tsp 1

/2 tsp

v egetable dishe s

83

stuffed bitter gourd INGREDIENTS Bitter gourd Corn flour (cornstarch) Firm bean curd Water chestnuts Dried Chinese mushrooms Cooking oil Green peas

2 1 Tbsp 2 pieces, 220 g (8 oz) each 85 g (3 oz), peeled and minced 4, soaked to soften, stems discarded and minced 60 ml (2 fl oz / 1/4 cup) 30 g (1 oz), blanched in hot water for 2 minutes and drained

seasoning B Light soy sauce Vegetable stock (See pg 10) Minced garlic Black fermented beans Sugar Salt

seasoning A 1 Salt /2 tsp Corn flour (cornstarch) 1 Tbsp 1 /2 Tbsp Sesame oil 1 Five-spice powder /3 tsp 1 /2 tsp Sugar

METHOD

• Cut off both ends of bitter gourd and scoop out seeds.Cut into 2-cm (1-in) thick rings. Place bitter gourd rings in a large pan of water. Bring to the boil for 2 minutes. Drain and dust insides of rings with corn flour. Set aside.

• Blanch bean curd in boiling water for 3 minutes. Drain and pat dry with absorbent paper. Cut off and discard hard outer layer. Mash remainder.

• Mix mashed bean curd with minced water chestnuts and Chinese mushrooms. Stir in seasoning A.

• Heat 3 Tbsp oil in a wok and stir-fry mashed bean curd mixture for 1–2 minutes. Remove from wok with a slotted spoon and press into bitter gourd rings. Place rings onto a steaming plate, cover and steam over boiling water for 15–20 minutes.

• Heat remaining oil in a wok. Stir-fry green peas with seasoning B for 1 minute. Spoon over steamed bitter gourd rings and serve hot.

11/2 Tbsp 45 ml (11/2 fl oz / 3 Tbsp) /2 Tbsp

1

1 Tbsp, soaked for 10 minutes, rinsed and drained 1 Tbsp 1 /2 tsp

soy dishes bean curd with sesame sauce 86 bean curd strips with chinese chives 89 bean curd rolls with basil 90 crispy bean curd 93 bean curd rolls with mushrooms 94

86

s oy di s h e s

bean curd with sesame sauce INGREDIENTS Soft bean curd

1 piece, 300 g (10 1/2 oz), cut into 6 pieces

Finely sliced Spring onion (scallion)

1 Tbsp

seasoning Sesame sauce (See pg 34) Sesame oil Light soy sauce Salt Water Sugar

11/2 Tbsp 1 Tbsp 11/2 Tbsp 1 /2 tsp 60 ml (2 fl oz / 1/4 cup) 1 tsp

METHOD

• Cover and steam bean curd over boiling water for 15 minutes. • Blend seasoning together and pour over bean curd when ready. Sprinkle with spring onion and serve.

soy dishes

bean curd strips with chinese chives INGREDIENTS Cooking oil Yellow pressed bean curd Vegetable stock (See pg 10) Chinese chives

seasoning Salt Sugar Light soy sauce Ground white pepper

30 ml (1 fl oz / 2 Tbsp) 2 pieces, 220 g each, cut into 1 x 2-cm (1/2 x 1-in) pieces 85 ml (21/2 fl oz / 1/3 cup) 1 bunch, washed and cut into 3-cm (11/2-in) sections

1 tsp 11/2 tsp 1 /2 Tbsp 1

/2 tsp

METHOD

• Heat oil in a wok. Stir-fry pressed bean curd for 2–3 minutes. Add vegetable stock and seasoning. Stir-fry over gentle heat for 5–7 minutes, until liquid is reduced.

• Add chives and stir-fry for another 1–2 minutes. Serve immediately.

89

90

s oy di s h e s

bean curd rolls with basil INGREDIENTS Dried bean curd skin

10 pieces, 15 x 25-cm (9 x 121/2 -in) each, soaked for 3 minutes to soften 70 g (21/2 oz), chopped

Basil leaves Plain (all-purpose) flour 2 Tbsp, mixed with 11/2 Tbsp water Cooking oil for deep-frying seasoning Light soy sauce Sugar Ground white pepper

2 tsp 2 tsp 1

/2 tsp

METHOD

• Pat bean curd skin dry with absorbent paper, taking care not to break or tear them. Set 6 pieces aside. Chop 4 pieces finely and squeeze out excess moisture.

• Mix chopped bean curd skin with chopped basil leaves and add seasoning.

• Stack 2 sheets of bean curd skin together. Put a third of basil mixture on one end. Roll bean curd skin up as you would a Swiss roll. Seal with flour paste. Leave opposite ends of each roll open.

• Make 2 more rolls with remaining 4 sheets of bean curd skin and basil mixture.

• Heat oil and deep-fry rolls for about 5 minutes. Remove and drain on absorbent paper. Let cool. Cut into sections before serving.

soy dishes

crispy bean curd INGREDIENTS Soft bean curd

1 piece, 300 g (101/2 oz), cut into 3 x 2-cm (11/2 x 1-in) pieces 1, lightly beaten

Egg Plain (all-purpose) flour 180 g (61/2 oz) Cooking oil for deep-frying Spring onion (scallion) 1, finely sliced dip Light soy sauce Garlic Sugar Sesame oil

45 ml (11/2 fl oz / 3 Tbsp) 1 clove, peeled and minced 1 /2 tsp 2 tsp

METHOD

• Place bean curd pieces in a bowl and scald with boiling water for 1 minute. Drain.

• Dip each piece of bean curd first in beaten egg and then in flour, shaking off any excess flour.

• Heat oil in a wok and deep-fry bean curd pieces for 3–4 minutes until golden. Remove with a slotted spoon and place on a serving dish.

• Mix ingredients for dip together and place in a small bowl. Sprinkle bean curd with spring onion and serve with dip.

93

94

s oy di s h e s

bean curd rolls with mushrooms INGREDIENTS Dried bean curd skin

Cooking oil Dried Chinese mushrooms sauce Vegetable stock (See pg 10) Light soy sauce Rock sugar Liquorice root Cinnamon

16 pieces, 15 x 25-cm (9 x 121/2 -in) each, soaked for 3 minutes to soften 1 Tbsp 4, soaked to soften, stems discarded and finely sliced

seasoning Light soy sauce Sugar Five-spice powder Salt Sesame oil

300 ml (10 fl oz / 11/4 cups) 30 ml (1 fl oz / 2 Tbsp) 30 g (1 oz) 8 slices 1 stick

METHOD

• Pat bean curd skins dry with absorbent paper, being careful not to tear them.

• Combine ingredients for seasoning. Heat oil in a wok and add seasoning and sliced mushrooms. Stir-fry for 3 minutes. Set aside.

• To prepare sauce, heat vegetable stock in a pot with soy sauce, rock sugar, liquorice root and cinnamon. Bring to the boil, lower heat and simmer for 20 minutes. Discard cinnamon. Set sauce aside.

• Lay a sheet of bean curd skin flat on a work surface. Spread a thin layer of mushrooms on bean curd skin and place another bean curd skin over. Repeat the layering 8 times, then roll bean curd skins up like a Swiss roll. Repeat with remaining ingredients to make another roll.

• Wrap bean curd rolls in muslin and tie with string to secure. Steam over simmering water for 25 minutes. Remove and cool slightly, then remove string and muslin. Slice bean curd rolls and serve with sauce.

60 ml (2 fl oz / 1/4 cup) 21/2 Tbsp 1 tsp 1 /2 tsp 1 Tbsp

dim sum spring onion pancakes 98 flower bloom dumplings 101 crispy seawed rolls 102 spring onion patties 105 cabbage and bean curd patties 106 steamed vegetarian dumplings 109 bean curd pouches 110 fried chive knots 113 aubergine folders 114 mixed vegetable patties 117

98

d im s u m

spring onion pancakes INGREDIENTS Spring onions (scallions) Salt Cooking oil

6, finely sliced 1 tsp 60 ml (2 fl oz / 1/4 cup)

scalded dough Plain (all-purpose) flour 300 g (101/2 oz) Boiling water 300 ml (10 fl oz / 11/4 cups)

METHOD

• To make scalded dough, sift flour into a mixing bowl and pour in boiling water gradually while stirring continuously to mix well. Cover bowl with a damp cloth and let stand for about 10 minutes.

• Knead mixture to bring it together into a rough dough. Add more flour or water, if necessary—dough should feel damp but not wet. Cover with a damp cloth and let stand for another 20 minutes.

• Knead dough vigorously by pushing and pulling it apart. Finish off by kneading dough for about 15–20 minutes until dough is smooth.

• To make spring onion pancakes, divide dough into 4 and roll each piece to 0.5-cm (1/4-in) thickness. Brush with a little oil, then sprinkle with spring onions and salt. Finally, roll into a rough ball and flatten into a round about 12-cm (6-in) in diameter.

• Heat oil and fry each pancake over medium heat until golden brown on both sides. Drain on absorbent paper and serve hot.

dim su m

101

flower bloom dumplings INGREDIENTS Chinese cabbage Salt Firm bean curd Dried Chinese mushrooms Finely minced water chestnut Finely minced ginger Wonton skin Corn flour (cornstarch)

150 g (51/3 oz), finely minced 1 /2 Tbsp 55 g (2 oz), cut into small cubes 3, soaked to soften, stems discarded and finely minced 1 Tbsp 1 Tbsp 12 sheets 1 Tbsp, mixed with 2 Tbsp water

seasoning Sesame oil Salt Ground white pepper topping Carrot Canned bamboo shoot Chinese celery Dried Chinese mushrooms

METHOD

• Sprinkle Chinese cabbage with salt. Let stand for 5 minutes. Wash salt off minced cabbage, then wrap in a piece of muslin cloth and squeeze out all excess moisture. Mix with bean curd, mushrooms, water chestnut, ginger and seasoning to make filling. Divide into 12 equal portions.

• Spoon 1 portion of filling onto the centre of a wonton skin. Dab thumb and forefinger of both hands with corn flour mixture and pinch all 4 corners of wonton skin togther to meet in the centre of each square wrapper to form 4 ‘pockets’. Open ‘pockets’ up and top each one with a different topping ingredient.

• Place dumplings on a steaming plate. Cover and steam over boiling water for 10 minutes. Serve hot.

1 tsp 1 /4 tsp 1

/4 tsp

55 g (2 oz), peeled and finely minced 55 g (2 oz), finely minced 55 g (2 oz), finely minced 3, soaked to soften, stems discarded and finely minced

102

d im s u m

crispy seaweed rolls INGREDIENTS Carrot Cucumber Canned bamboo shoot

1, peeled and finely sliced 1 /2, finely sliced 55 g (2 oz), drained and finely sliced 55 g (2 oz), soaked to soften and finely sliced 1 /2 tsp

Wood ear fungus Salt Plain (all-purpose) flour Water Nori (seaweed) Cooking oil

2 Tbsp 41/2 Tbsp 3 sheets 30 ml (1 fl oz / 2 Tbsp)

dip Light soy sauce Corn flour (cornstarch) Chilli powder

45 ml (11/2 fl oz / 3 Tbsp) 2 tsp /2 tsp

1

METHOD

• Place carrot, cucumber, bamboo shoot and wood ear fungus in a colander and sprinkle with 1/2 tsp salt.

• Mix flour into a paste with 1 / Tbsp water. • Lay nori sheets out flat and arrange an equal portion 1

2

of vegetables, bamboo shoot and wood ear fungus on each sheet. Roll up and seal ends with flour paste.

• Combine soy sauce, corn flour, chilli powder and remaining 3 Tbsp water in a small saucepan. Stir well, bring to the boil and remove from heat. Set aside to use as dip.

• Heat oil in a frying pan (skillet) and fry seaweed rolls over medium heat for 5 minutes, turning them constantly.

• Remove and slice into 2-cm (1-in) thick pieces. Serve with dip.

dim su m

spring onion patties INGREDIENTS Spring onions (scallions) Yellow pressed bean curd Canned bamboo shoot Cooking oil Scalded dough (See pg 98)

280 g (10 oz), minced 1 piece, 220 g, mashed 30 g (1 oz),drained and finely minced 60 ml (2 fl oz / 1/4 cup)

seasoning Salt Ground white pepper Sesame oil

1 recipe

METHOD

• Mix spring onions, bean curd, bamboo shoot and seasoning in a large bowl. Set aside to use as filling for patties.

• Divide scalded dough into 4 pieces. Roll each piece into a ball, then roll out into a round about 16-cm (8-in) in diameter.

• Divide filling into 4 portions. Spoon a portion onto each dough round. Fold dough over to get a semi-circle and enclose mixture. Press edges together and seal with some water.

• Heat oil and pan-fry spring onion patties slowly for 10–15 minutes on each side, until golden brown.

• Drain on absorbent paper and serve hot.

2 tsp 1

/2 tsp 1 tsp

105

106

d im s u m

cabbage and bean curd patties INGREDIENTS Chinese cabbage Salt Soft bean curd Dried Chinese mushrooms Scalded dough (See pg 98) Cooking oil

450 g (1 lb) 2 tsp 1 piece, 300 g (101/2 oz), mashed 5, soaked to soften, drained and minced

seasoning Light soy sauce Sugar Ground white pepper Corn flour (cornstarch) Sesame oil

1 recipe 90 ml (3 fl oz / 6 Tbsp)

METHOD

• Rub cabbage with salt and leave for 10 minutes. Wash salt off cabbage and gently squeeze out excess water using hands. Chop finely. Mix mashed bean curd with cabbage, mushrooms and seasoning.

• Knead scalded dough until smooth and shiny, then divide into 8 portions. Roll each portion into a ball, then flatten to get rounds about 6-cm (3-in) in diameter. Spoon 1–2 Tbsp bean curd mixture onto the centre of each round, then enclose. Roll dough into a ball, then flatten into a patty using a rolling pin.

• Heat oil and pan-fry patties for about 10 minutes on each side or until lightly golden. Drain on absorbent paper and serve hot.

1

/2 Tbsp /2 Tbsp

1

1 tsp 1 Tbsp /2 Tbsp

1

dim su m

109

steamed vegetarian dumplings INGREDIENTS Cooking oil Salted cabbage (Harm choy)

Sichuan vegetable

Canned bamboo shoot Scalded dough (See pg 98)

30 ml (1 fl oz / 2 Tbsp) 70 g (21/2 oz), soaked in water for 30 minutes, drained and minced 70 g (21/2 oz), soaked in water for 30 minutes, drained and minced

seasoning Sugar Light soy sauce Ground white pepper Water

55 g (2 oz), drained and minced 1 recipe

METHOD

• Heat oil in a wok and stir-fry minced cabbage, Sichuan vegetable, and bamboo shoot together for 2 minutes. Add seasoning, cover and cook for another 2 minutes. Set aside to cool and use as filling.

• Knead scalded dough and shape into a long roll. Cut into 12 equal sections, then roll each section into a thin round.

• Spoon 2 tsp filling onto the centre of each dough round. Fold over into semi-circles and pinch the edges of the dough around filling to seal.

• Line a steamer with a sheet of damp muslin, then arrange dumplings on top. Cover and steam over rapidly boiling water for 8–10 minutes. Serve immediately.

1

/2 Tbsp /2 tsp

1

1

/2 tsp 60 ml (2 fl oz / 4 Tbsp)

110

d im sum

bean curd pouches INGREDIENTS Cooking oil Garlic Soft bean curd Water chestnuts Carrots Dried Chinese mushrooms Glass noodles Spring onions (scallions)

60 ml (2 fl oz / 1/4 cup) plus more for deep-frying 4 cloves, peeled and finely chopped 200 g (7 oz), finely diced 6, peeled and minced 200 g (7 oz), peeled and minced 6, soaked to soften, stems discarded and finely sliced 55 g (2 oz), soaked in hot water to soften and drained

Corn flour (cornstarch)

Spring roll (popiah) skin 20 sheets, 10 x 10-cm (5 x 5-in) each seasoning Oyster sauce Light soy sauce Ground white pepper Sesame oil

2, finely chopped, plus 10–12, blanched for 2 minutes

METHOD

• Heat oil in a work. Stir-fry garlic, bean curd, water chestnuts, carrots and mushrooms. Mix in seasoning.

• Add glass noodles and chopped spring onions. Mix well. Stir in corn flour mixture and cook until sauce is thick. Set aside to cool before using as filling.

• Using 2 sheets of spring roll skin, spoon 4 tsp filling on top. Bring edges of spring roll skin together to form a pouch, enclosing filling. Secure with blanched spring onion. Trim pouch top with scissors. Repeat until all ingredients are used up.

• Heat oil for deep-frying and deep-fry pouches until golden brown. Drain well on absorbent paper and serve hot with chilli sauce.

1 tsp, mixed with 1 Tbsp water

2 Tbsp 1 tsp 1

/2 tsp /2 tsp

1

dim su m

113

fried chive knots INGREDIENTS Plain (all-purpose) flour Salt Potato flour (potato starch) Eggs Water Chinese chives Cooking oil for deep-frying

120 g (41/2 oz) 1 /3 tsp 2 Tbsp 2, lightly beaten 180 ml (6 fl oz / 3/4 cup) 4 bunches

dip Dark soy sauce Chilli sauce Sugar Minced garlic

METHOD

• Mix together plain flour, salt and potato flour in a mixing bowl. Make a well in the centre and tip in beaten eggs. Stir, adding water gradually, to incorporate flour, keeping mixture smooth. Add sufficient water to make batter the consistency of heavy cream.

• Discard any withered leaves from chives and wash remainder. Scald a handful of chives in boiling water to soften. Set aside.

• Divide remaining chives into 12 equal bunches. Fold each bunch into bundles, 6-cm (3-in) in length. Bind each bundle together with softened chives.

• Coat chive bundles in batter evenly. Heat oil for deep-frying and deep-fry a few chive bundles at a time until golden brown. Drain on absorbent paper.

• Combine ingredients for dip and serve with fried chive bundles.

45 ml (11/2 fl oz / 3 Tbsp) 1 /2 Tbsp 1 /2 Tbsp 1 tsp

114

d im sum

aubergine folders INGREDIENTS Firm bean curd Black moss

Aubergines (eggplants/ brinjals) Plain (all-purpose flour) Salt Eggs Cooking oil Water Cooking oil for deep-frying

2 pieces, 220 g (8 oz) each 5 g (1/6 oz), soaked in cold water for 20 minutes and drained

4 120 g (41/2 oz) 1 /2 tsp 2, lightly beaten 1 Tbsp

seasoning Salt Ground white pepper Egg white sauce Oyster sauce Water Salt Minced spring onion (scallion) Minced garlic Cooking oil

METHOD

• Blanch bean curd in boiling water for 3 minutes. Drain and pat dry on absorbent paper. Cut off and discard hard outer layer. Mash remainder. Mix well with black moss and seasoning.

• Wash aubergines and discard ends. Cut into 2-cm (1-in) thick slices, then cut in between each slice, almost through, to make ‘folders’. Press 1/2 Tbsp bean curd mixture into each ‘folder’.

• Mix flour with salt in a bowl. Make a well in the centre and tip in beaten eggs and 1 Tbsp oil. Gradually stir flour into eggs, adding sufficient water to make a smooth batter the consistency of heavy cream. Let it stand for 10 minutes.

• Mix all ingredients for sauce together except oil. Heat oil and add sauce to cook for 2–3 minutes. Set aside.

• Coat aubergine folders with batter and deep-fry in a deep pan of oil for about 4 minutes each, until puffed up and golden brown.

• Drain on absorbent paper and serve with sauce.

1

/2 tsp

1

/2 tsp 1

3 Tbsp 11/2 Tbsp 1 /2 tsp 1 Tbsp /2 Tbsp 1 Tbsp

1

dim su m

117

mixed vegetable patties INGREDIENTS Soft bean curd Wood ear fungus Dried lily buds

Sichuan vegetable

Onion Water chestnuts Minced spring onion (scallion) Cooking oil

1 piece, 300 g, mashed 15 g (1/2 oz), soaked to soften and finely sliced 30 g (1 oz), soaked for 30 minutes, drained and roughly chopped 45 g (11/2 oz), soaked in water for 20 minutes, drained and finely sliced 1, small, peeled and minced 85 g (3 oz), peeled and minced 1 Tbsp 150 ml (5 fl oz / 10 Tbsp)

seasoning A Corn flour (cornstarch) Salt Ground white pepper seasoning B Light soy sauce Vegetable stock (See pg 10) Sugar

METHOD

• Combine all ingredients except spring onion, oil and seasoning. Add seasoning A and mix well.

• Heat 30 ml (1 fl oz / 2 Tbsp) oil in a wok and stir-fry mixture for 2 minutes. Remove and set aside. When cool, form into round patties about 3-cm (11/2-in) in diameter and 1-cm (1/2 -in) thick.

• Heat 100 ml (3 / fl oz / 7 Tbsp) oil in a frying pan (skillet) and sauté 1

2

patties until golden brown on both sides. Arrange on a plate.

• Heat remaining oil in a clean frying pan (skillet) and add seasoning B. Bring to the boil, pour over patties and serve hot.

2 Tbsp /2 tsp

1

1

/2 tsp

11/2 Tbsp 45 ml (11/2 fl oz / 3 Tbsp) 1 /2 Tbsp

desserts sweet fungus dessert 120 lily bulb petals with lotus seeds 123 sweet potatoes in syrup 124 winter melon delight 127 steamed milk egg 128 lotus root with red dates 131 chinese-style toffee apple fritters 132 longan dessert with gingko nuts 135 lotus root agar-agar 136 banana gelatine 139 sweet-scented lychees 140

120

d e s se r t s

sweet fungus dessert INGREDIENTS Dried white fungus 30 g (1 oz), soaked in warm water for 1 hour until slightly expanded Rock sugar 70 g (21/2 oz) Water 1 litre (32 fl oz / 4 cups) Canned fruit cocktail 450 g (1 lb), drained

METHOD

• Place white fungus and rock sugar in a pot with water. Bring to the boil, then lower heat. Simmer gently for 30 minutes.

• Remove from heat. Let cool slightly, then add fruit cocktail. • Serve immediately if serving hot, or allow to cool before refrigerating for at least 1 hour if serving cold.

desser ts

123

lily bulb petals with lotus seeds INGREDIENTS Water Dried lily bulb petals Lotus seeds (See note) Rock sugar

1 litre (32 fl oz / 4 cups) 100 g (31/2 oz), soaked overnight 225 g (8 oz) 70 g (21/2 oz)

METHOD

• Pour water into a pot. Add lily bulb petals, lotus seeds and rock sugar.

• Bring to the boil, then lower heat and simmer for 40 minutes. Serve hot.

Ready-to-use lotus seeds in vacuum packs are now conveniently available at supermarkets or Chinese grocery stores. If using dried lotus seeds, soak overnight before use.

124

d e s se r t s

sweet potatoes in syrup INGREDIENTS Light brown sugar Water Cooking oil Sweet potatoes

280 g (10 oz) 125 ml (4 fl oz / 1/2 cup) 45 ml (11/2 fl oz / 3 Tbsp) 1 kg (2 lb 3 oz), peeled and cut into 3-cm (11/2-in) thick sections

METHOD

• Heat brown sugar, water and oil together gently, until sugar has dissolved. Bring to the boil.

• Add sweet potatoes and return to the boil. Lower heat to simmer gently for 30–35 minutes, until sweet potatoes are shiny and translucent-looking. Serve immediately.

desser ts

winter melon delight INGREDIENTS 1.5–2 kg (3 lb 41/2 oz– 4 lb 6 oz) 85 g (3 oz) 6, soaked in cold water, seeded and slit Dried longan 2 tsp Lotus seeds 100 g (31/2 oz) Dried white fungus 30 g (1 oz), soaked in warm water for 1 hour until slightly expanded Boiling water 750 ml (24 fl oz / 3 cups)

Winter melon Rock sugar Dried red dates

METHOD

• Slice off top stem end of winter melon and discard. Decorate rim of melon with a zig-zag cut all around. Scoop out seeds and pith, and rinse melon with boiling water.

• Stand melon in a shallow heatproof (flameproof) bowl to hold it steady and upright. Place rock sugar, red dates and longan inside melon. Pour in boiling water (water level should almost reach the rim).

• Place melon in a steamer. Cover and steam over gently boiling water for 45 minutes. Add lotus seeds and white fungus into melon. Replace lid of steamer and steam for another 20–30 minutes.

• Serve hot, using melon as a soup tureen.

127

128

d e s se r t s

steamed milk egg INGREDIENTS Egg Milk Castor(superfine) sugar

1, lightly beaten 180 ml (6 fl oz / 3/4 cup) 1 Tbsp or to taste

METHOD

• Strain beaten egg. Stir in milk and sugar. Pour into a small steaming bowl and place in a steamer.

• Cover partially and steam over gently boiling water for 10 minutes. Serve hot.

As a variation to this recipe, castor sugar may be substituted with 1 Tbsp honey. If using honey, heat milk to dissolve honey, then cool before adding to beaten egg.

desser ts

lotus root with red dates INGREDIENTS Lotus root Water Dried red dates Rock sugar

2 sections, peeled and thinly sliced 1 litre (32 fl oz / 4 cups) 70 g (21/2 oz), soaked in cold water, seeded and slit 70 g (21/2 oz)

METHOD

• Wash lotus root slices thoroughly in salted water. Drain and set aside.

• Put lotus root slices into a pot with dates, rock sugar and water. Bring to the boil, then lower heat and simmer for 1 hour to 1 hour 30 minutes until mixture smells sweet. Add more water if liquid evaporates too much. Serve hot.

131

132

d e s se r t s

chinese-style toffee apple fritters INGREDIENTS Sugar Water Crisp red apples

225 g (8 oz) 45 ml (11/2 fl oz / 3 Tbsp) 2, peeled,cored and cut into wedges

Cooking oil for deep-frying Ice water batter Plain (all-purpose) flour 125 g (41/2 oz) Baking powder 11/2 tsp Tepid water 150 ml (5 fl oz / 5/8 cup)

METHOD

• To make batter, sift flour and baking powder into a mixing bowl and make a well in the centre. Add tepid water gradually and stir constantly to incorporate flour. Mix well to form a smooth batter.

• Mix sugar with water in a saucepan. Bring slowly to the boil while stirring saucepan. Continue stirring until sugar syrup has achieved the consistency of thick honey. Remove from heat.

• Heat oil in a wok. Coat apple wedges with batter and deep-fry for 2–3 minutes in batches. Remove with a slotted spoon. Drain and keep warm.

• When apple fritters are ready, reheat sugar syrup in saucepan until very lightly caramelised. Coat apple fritters thoroughly in caramelised sugar and dip immediately into ice water to cool and set. Place on a dish and serve immediately.

desser ts

135

longan dessert with gingko nuts INGREDIENTS Ginkgo nuts Dried longan Dried red dates Lotus seeds Dried lily bulb petals

55 g (2 oz), skinned 70 g (21/2 oz) 45 g (11/2 oz), soaked in cold water, seeded and slit 55 g (2 oz)

55 g (2 oz), soaked in cold water for 2–3 hours and drained Water 1.25 litres (40 fl oz / 5 cups) Crushed rock sugar 100 g (31/2 oz)

METHOD

• To remove bitter shoots in gingko nuts, gently push a toothpick through the centre of each nut.

• Put all ingredients together in a pot. Bring to the boil, then lower heat and simmer for 1 hour. Serve hot.

Ready-to-use gingko nuts and lotus seeds in vacuum packs or cans are now conveniently available at most supermarkets and Chinese grocery stores. Simply rinse before use.

136

d e s se r t s

lotus root agar-agar INGREDIENTS Lotus root Agar-agar powder Castor(superfine) sugar Water

1 section, peeled and cut into small pieces 6 g (1/5 oz) 125 g (41/2 oz) 500 ml (16 fl oz / 2 cups)

METHOD

• Soak lotus root in cold water for 30 minutes. • Mix agar-agar powder, castor sugar and water together in a pot. Simmer gently for 30 minutes until agar-agar powder and sugar are dissolved. Remove from heat.

• Drain lotus root pieces and add to agar-agar mixture. • Pour into a square loaf pan and cover with plastic wrap. Leave to cool before refrigerating.

• When mixture has set, cut into small pieces and serve chilled.

desser ts

banana gelatine INGREDIENTS Water Unflavoured gelatine powder Castor (superfine) sugar Orange juice Lemon juice Bananas

375 ml (12 fl oz / 11/2 cups) 25 g (5/6 oz) 110 g (4 oz) 125 ml (4 fl oz / 1/2 cup) 30 ml (1 fl oz / 2 Tbsp) 3

METHOD

• Pour 125 ml (4 fl oz / / cup) cold water into a bowl. Sprinkle 1

2

gelatine over the surface and leave for 5 minutes.

• Bring remaining water to the boil and stir into gelatine mixture to dissolve gelatine.

• Add castor sugar, stirring until completely dissolved. Set aside for 10 minutes.

• Mix orange and lemon juice in a bowl and stir into gelatine mixture. • Peel and slice bananas into rounds. Arrange in a dessert mould and pour a third of gelatine mixture over bananas. Refrigerate for 5 minutes.

• Add half of the remaining gelatine mixture to the mould and refrigerate for another 5 minutes. Finally, add remaining gelatine mixture. Refrigerate for 30 minutes to 1 hour until set.

• To remove gelatine from mould, place mould up to the rim in boiling water for 5–10 seconds, then invert mould onto a serving plate. Return to refrigerator to chill for 10 minutes before slicing to serve.

139

140

d e s se r t s

sweet-scented lychees INGREDIENTS Sugar Water Ginger syrup Lemon Dry white wine Lychees

Ginger Finely grated lime zest

70 g (21/2 oz) 75 ml (21/2 fl oz / 5 Tbsp) 1 Tbsp 1, zest finely grated and juice extracted 75 ml (21/2 fl oz / 5 Tbsp) 450 g (1 lb), peeled and stoned, or drained if using canned lychees 2-cm (1-in) knob, peeled and finely minced 1 Tbsp

METHOD

• Mix sugar with water in a saucepan. Stir over low heat for 3–5 minutes or until sugar dissolves.

• Add ginger syrup, lemon juice, wine and half the lemon zest. Bring to the boil.

• Add lychees, reduce to low heat and simmer for 5 minutes. • Remove from heat. Transfer lychees and syrup into a large bowl. Set aside to cool before placing in the refrigerator to chill for 2 hours.

• Stir in minced ginger and sprinkle with lime zest and remaining lemon zest just before serving.

glossary 11

19

5

13

1

6 20 14

2a 7

15

2b

8 16

3a

21

22

9

18a

3b

10a,10b 23

4

18b

1. Bamboo shoot These fibrous, ivory coloured shoots have a pleasant, slightly acidic flavour and a firm texture. They are available canned, pickled or fresh. Canned or pickled bamboo shoots should be rinsed thoroughly in fresh water before using. Fresh bamboo shoots must have their outer skins peeled and fibrous layer cut off, before being boiled in water mixed with a little salt for about 30 minutes before using. 2. Bean curd Bean curd is made from puréed yellow soy beans and is available in many forms. Soft bean curd (2a) is smooth and delicate in texture and is usually sold as a white square or rectangular curd immersed in water. Often used in soups. Firm bean curd (2b) (taukwa) is usually squareshaped. Due to its dense texture, it retains its shape well during cooking. It is commonly featured in dishes which require braising or stir-frying. Pressed bean curd is a firm form of bean curd seasoned with spices and soy sauce.It is often used in vegetarian cooking. It can be shredded to make noodles or added to soups and stir-fries. 3. Black and white fungus Black fungus comprises two varieties–cloud ear fungus and wood ear fungus (3a). Although these blackish brown, crinkly fungi have little flavour, they are popular for their slightly crunchy texture in savoury dishes. Like its black counterpart, the white fungus (3b) possesses little flavour but has a delicate texture that enhances many sweet dishes. 4. Black moss This fine dried black seaweed is tasteless but absorbs the flavours of the dishes which it is cooked in. Commonly used in vegetarian dishes, soups and as garnish. It should be soaked in warm water to soften before use. 5. Chestnuts Chestnuts are favoured for their nutty flavour and aroma. They are hard and possess a shrivelled look when dried, and should be soaked overnight in cold water before use. Shelled fresh chestnuts are sometimes available at markets, but need to be blanched and peeled before use. 6. Dried bean curd knots Bean curd knots are made from tying strips of softened bean curd sheets into knots. Readymade dried bean curd knots are available from supermarkets or Chinese grocery stores. Soak to soften before use. 7. Dried bean curd skin This thin, pliable bean curd sheet is made by boiling soy bean milk until a top layer has formed. This layer of skin is then removed and left to dry. Soak the sheets in water for 2–3 minutes to soften before use.

8. Dried lily buds Also known as golden needles, they are often used in stews and vegetable dishes. They should be soaked in cold water to soften for 20 minutes before use. 9. Dried lily bulb petals Dried lily bulb petals can be purchased from Chinese medicinal halls. They are known to be beneficial in the treatment of coughs and are often used in sweet soups. 10. Dried longans These are often available as shelled lumps of longan flesh that are orange-brown (10a) or dark brown (10b) in colour. The orange-brown coloured dried longans impart a more delicate flavour, compared to the dark brown variety. Dried longans are considered to be beneficial for the heart, kidneys, spleen and lungs. 11. Dried red dates Dark red in colour, these dates are often added to soups and stews to impart a sweet flavour to the dishes. Also known as red jujubes, soak in cold water for 1–2 hours, then slit before use to fully release the sweet flavour. 12. Fermented black beans (picture not shown) These are salted and fermented black soy beans that possess a very salty and pungent flavour, thus use sparingly. Soak in water for 10–20 minutes, then rinse and drain before use. 13. Gingko nuts These are small yellow nuts with a distinctive flavour, commonly used in sweet soups. Readyto-use gingko nuts are available in Chinese grocery stores and some supermarkets. 14. Gluten puffs Made from wheat flour, they are used as a meat substitute in vegetarian dishes as they are rich in protein. They are available canned or frozen in many supermarkets. 15. Liquorice root Known as gan cao in Chinese, which translates to mean “sweet herb”, liquorice is available in thin and pale yellow slices. It has an aroma that is sweet, warm and slightly medicinal. Often used in Chinese cooking to balance other herbs in dishes, it is known to have detoxifying and revitalising properties. 16. Lotus seeds Used in a wide variety of dishes, both savoury and sweet, these seeds from the lotus flower plant are ivory-coloured. They are available dried, canned in syrup or even precooked and vacuum packed in many supermarkets. Dried lotus seeds should be soaked for 24 hours before use.

17. Mung bean sheets (picture not shown) Made from the starch of mung beans, these sheets are also known as bean thread sheets (fen pi /la pi). They are available, fresh or dried. Dried mung bean sheets should be soaked in water to soften before use. 18. Mushrooms This is one of the most versatile ingredients used in Chinese vegetarian cooking. Popular varieties include abalone, straw, button, dried Chinese mushrooms (18a) and the more exotic enokitake (18b). Dried Chinese mushrooms should be soaked in warm water for 20–30 minutes to soften before cooking. Abalone mushrooms with their fleshy grey/fawn caps and soft cream coloured bellies provide excellent flavour and texture to dishes. Both the button and straw mushrooms are available either fresh or canned in supermarkets. These two varieties have a pleasant, delicate flavour and are popular ingredients in soups. 19. Salted cabbage (harm choy) These are thin brownish-green stems of the Chinese cabbage that have been preserved in brine. They possess a firm, crisp texture and savoury salty flavour. To reduce the salt content before use, the vegetable should be washed thoroughly and soaked in water. 20. Shanghai rice cakes These are plain white rice cakes made from glutinous rice flour and are also known as nian gao. Unlike its brown coloured counterpart which is a sweet dessert, the Shanghai rice cakes feature in savoury dishes and are available in packets, dried and sliced. It has to be soaked in water for several hours before use. Fresh rice cakes are available in pieces. If using fresh rice cakes, slice and blanch in hot water to soften, then soak in cold water to prevent rice cakes from sticking together before use. 21. Sichuan vegetable This preserved vegetable is made by preserving the tuber of the mustard green in brine and spices. It has a very strong salty taste. To reduce salt content, rinse thoroughly and soak in water for 20–30 minutes before use. 22. Water chestnuts Water chestnuts are small, round root plants that can be added to stir-fries and stews to provide crispy crunchy texture and a refreshing, subtly sweet flavour. Canned, ready-to-use water chestnuts are now conveniently available. 23. Yellow bean sauce Made from fermented yellow soy beans, this sauce is similar to fermented black bean sauce in consistency but has sweet undertones as sugar is added during fermentation and it is thus lighter and less salty. It is often used to make dips, dressings and marinades.

weights and measures Quantities for this book are given in Metric, Imperial and American (spoon and cup) measures. Standard spoon and cup measurements used are: 1 tsp = 5 ml, 1 Tbsp = 15 ml, 1 cup = 250 ml. All measures are level unless otherwise stated. LIQUID AND VOLUME MEASURES

DRY MEASURES

Metric

Imperial

American

Metric

Imperial

5 ml

1

/6 fl oz

1 teaspoon

30 grams

1 ounce

10 ml

1

/3 fl oz

1 dessertspoon

45 grams

11/2 ounces

15 ml

1

/2 fl oz

1 tablespoon

55 grams

2 ounces

1

/4 cup (4 tablespoons)

70 grams

21/2 ounces

2 /2 fl oz

1

/3 cup

85 grams

3 ounces

3 fl oz

3

/8 cup (6 tablespoons)

100 grams

31/2 ounces

4 fl oz

1

/2 cup

110 grams

4 ounces

180 ml

6 fl oz

3

125 grams

41/2 ounces

250 ml

8 fl oz

140 grams

5 ounces

60 ml 85 ml 90 ml 125 ml

2 fl oz 1

/4 cup

1 cup 1

1

300 ml

10 fl oz ( /2 pint)

1 /4 cups

280 grams

10 ounces

375 ml

12 fl oz

11/2 cups

450 grams

16 ounces (1 pound)

435 ml

14 fl oz

13/4 cups

500 grams

1 pound, 11/2 ounces

500 ml

16 fl oz

2 cups

700 grams

11/2 pounds 13/4 pounds

1

625 ml

20 fl oz (1 pint)

2 /2 cups

800 grams

750 ml

24 fl oz (11/5 pints)

3 cups

1 kilogram

2 pounds, 3 ounces

1 litre

32 fl oz (13/5 pints)

4 cups

1.5 kilograms

3 pounds, 41/2 ounces

1.25 litres

40 fl oz (2 pints)

5 cups

2 kilograms

4 pounds, 6 ounces

1.5 litres

48 fl oz (22/5 pints)

6 cups

2.5 litres

80 fl oz (4 pints)

10 cups

LENGTH

OVEN TEMPERATURE

Metric

Imperial

0.5 cm

1

/4 inch

1 cm

1

Gas Regulo

1.5 cm

3

250

1

2.5 cm

1 inch

300

2

160

325

3

ABBREVIATION

180

350

4

tsp

teaspoon

Moderately hot

190/200

370/400

5/6

Tbsp

tablespoon

Hot

210/220

410/440

6/7

g

gram

Very hot

230

450

8

kg

kilogram

Super hot

250/290

475/550

9/10

ml

millilitre

°C

°F

Very slow

120

Slow

150

Moderately slow Moderate

/2 inch /4 inch