1/31/00 Ethnic Cooking Recipes
Bao Steam Buns
Recipe By: jsftw
Serving Size: 20
Preparation Time: 1:00
1 tablespoon yeast
1 tablespoon sugar
2 cups warm water
1 pound flour Or more
1 teaspoon sesame oil, roasted
2 teaspoons baking powder
1 1/2 pounds pork Braised or BBQ
2 tablespoons tree ears
3 each scallion
1/2 bunch cilantro
2 tablespoons hoisin sauce
1 tablespoon miso
1/2 cup chicken stock
1/2 cup bamboo shoots
1 tablespoon fresh ginger
1 teaspoon rice wine vinegar
1/4 teaspoon black pepper
1/4 teaspoon sambal oelek
1 tablespoon sherry
1 tablespoon cornstarch
parchment paper
1. Food process yeast, sugar, water and flour into somewhat firm dough.
2. Put oil in large mixing bowl. Roll in dough to coat. Seal and let rise. Punch down.
3. Meanwhile, make filling. Soak tree ears in warm water 10 minutes, drain.
4. Chop pork and mix with tree ears, scallion, cilantro, hoisin, miso, chicken stock, bamboo shoot, ginger, vinegar, sherry, pepper, sambal. Starch if sauce is too thin.
5. Stuff golf ball or smaller dough balls with filling, keeping filling off sealing edges.
6. Let rise on parchment paper squares, then steam 20 minutes, letting them rest 5 minutes with the heat off before opening.
7. Serve with soy-sesame oil-balsamic vinegar.
Bok Choy and Eggplant with Oyster Sauce
Recipe By: jsftw
Serving Size: 12
Preparation Time: 0:10
2 tablespoons peanut oil
2 pounds eggplant Pref. skinny
1 teaspoon garlic
3 pounds bok choy
1/4 cup white wine
1/2 cup chicken stock
3/4 cup oyster sauce
1. Wok eggplant circles in oil, then briefly the garlic.
2. Add bok choy, wine and chicken stock. Wok until bok choy is tender and sauce is almost dry.
3. Add oyster sauce and serve.
Calamari in Black Bean Sauce
Recipe By: jsftw
Serving Size: 6
Preparation Time: 0:10
3 pounds calamari cleaned
1 tablespoon peanut oil
1/4 teaspoon cayenne
1 tablespoon garlic
1 tablespoon fresh ginger
2 tablespoons black bean sauce mashed slightly
1/2 cup chicken stock
1 each red onion slivered
1 each red pepper slivered
1 teaspoon balsamic vinegar to taste
1 teaspoon cornstarch
1/4 bunch cilantro garnish
1. Prep everything.
2. Wok it.
3. Starch it.
4. Serve it garnished with cilantro (or mint, green onions, basil...)
Chicken in Lettuce Cup
Recipe By: jsftw
Serving Size: 8
Preparation Time: 0:20
1 1/2 pounds chicken breast, no skin, no bone,
1/2 pound mushroom
1 tablespoon fresh ginger
1 tablespoon garlic
1 tablespoon peanut oil
1 each carrot
1/4 cup chicken stock
1/2 each red pepper
2 tablespoons hoisin sauce
1 teaspoon sugar
1 teaspoon distilled vinegar
1 bunch cilantro
12 ounces waterchestnuts
1/4 teaspoon white pepper
2 each iceberg lettuce
1/2 package ricesticks Puffed in oil, broke
1/2 cup peanuts Roasted and chopped
1. Separate leaves from lettuce and stack as neatly as possible. Cut everything else fine.
2. Wok the ginger and garlic in oil, then the chicken, mushrooms, carrots, and red bell pepper, adding stock as need to prevent scorching.
3. Add sugar, hoisin, vinegar, chopped cilantro stems, pepper and waterchesnuts. Adjust seasoning, with sambal if desired.
4. Serve with lettuce and hoisin for spreading.
Mandarin Pancakes
Recipe By: jsftw
Serving Size: 8
Preparation Time: 0:40
4 cups flour
1 1/2 cups boiling water
1/4 cup sesame oil, roasted
2 cups flour
1. Pour boiling water in flour processing in food processor until lump forms. A little more or less water may be needed. Let dough rest.
2. Roll dough 1/8 inch thick. Cut out 3 inch circles.
3. Lightly spread tops of circles with oil. Place circles oil sides together in pairs.
4. Roll circles out to 1/16 inch thick. Flour as needed.
5. Cook on hot very lightly greased griddle until just set.
6. Separate halves, quarter fold oil side in, steam on plate until hot.
7. Serve hot, or cool, cover, seal, refrigerate or freeze. Steam to serve.
Chinese Chicken Stock
Recipe By: jsftw
Preparation Time: 3:00
4 pounds chicken
16 cups water
1/4 cup fresh ginger
1 bunch scallion
1 teaspoon szechwan peppercorn optional
1. Place chicken parts in a large pot, cover with the water and bring to a gentle boil; skim foam as it rises.
2. Reduce heat, add remaining ingredients, and simmer 3 to 4 hours. Skim foam occasionally.
3. Strain stock through a cheesecloth-lined colander or wire-mesh sieve. Cool to room temperature. To use broth immediately, blot up liquid fat from surface by touching the globules lightly with a paper towel. If you're not using it the same day, refrigerate; spoon off the fat when it solidifies on the surface.
4. Store in refrigerator for several days, or freeze up to 8 months.
5. Or. Bring to a fast boil, skim a little and pressure cook. Salt hurries things too. Then strain.
Notes: To make stock, freeze chicken parts -- back, neck, and giblets (except liver) -- in a heavy plastic bag up to three months. Stock can be frozen for up to eight months.
Steamed Rice
Recipe By: jsftw
Serving Size: 8
Preparation Time: 0:20
1 pound rice
6 cups water
1 teaspoon salt
1. Rinse rice well.
2. Put in rice cooker, add water one knuckle over top of rice. Add salt.
3. Hit switch.
Chinese Orange Beef
Recipe By: jsftw
Serving Size: 4
Preparation Time: 0:45
1 pound beef: flank steak, sirloin
2 1/2 teaspoons cornstarch
3 tablespoons white wine
1/4 teaspoon baking soda
1/4 teaspoon black pepper
2 each egg whites
1 tablespoon soy sauce
oil for deep-frying
2 each oranges
1/4 cup sugar
1 cup water
1 tablespoon peanut oil
1 tablespoon garlic minced or paste
1 tablespoon fresh ginger
1/2 teaspoon red pepper hot or mild
3 each scallion
1 tablespoon orange juice concentrate
1 teaspoon rice wine vinegar
1/4 cup chicken stock
1 teaspoon sesame oil, roasted
1. Slice beef into fat worms or thin slices.
2. Marinate with egg whites, cornstarch, soy sauce, wine, baking soda, pepper.
3. Thickly slice orange rinds off oranges. Cut into long strips. Boil with water and sugar until translucent, about 1/2 an hour. Drain, reserving liquid.
4. Slide beef mixture into cool deep-fat (180 degrees) for a couple seconds until just starting to turn color. Remove and drain well.
5. Wok chili, garlic and ginger until fragrant. Add scallions in 2 inch lengths, whites halved lengthwise.
6. Add beef, poached orange rinds, orange juice, vinegar, and stock and wok until thick. Garnish with sesame oil and orange slices.
Suan La T'ang Hot and Sour Soup
Recipe By: jsftw
Serving Size: 5
Preparation Time: 0:25
4 cups chicken stock
1 ounce cellophane noodles
1 ounce shiitake mushrooms
1/2 ounce tree ears tied
1 ounce lily buds
3 tablespoons cornstarch
1 3/4 teaspoons black pepper freshly ground
1/4 cup rice vinegar
2 tablespoons soy sauce
1 teaspoon sesame oil
1 large egg
1 teaspoon sambal oelek
1 each firm tofu
1/4 cup ham
5 medium green onions cut diagonally
1/4 bunch cilantro
1. Soak shiitakes, tree ears, lily buds, and cellophane noodles. Save the shiitake liquid, lose the other soaking liquids. Cut shiitakes and noodles into bite-sizes.
2. Starch boiling chicken stock. Add everything except the green onions and cilantro. Adjust flavor. Stir beaten egg gently into soup.
3. Serve, garnished with green onion and cilantro.
Almond Float
Recipe By: jsftw
Serving Size: 8
Preparation Time: 1:00
3/4 pound almonds
6 cups water
3 tablespoons agar
3 cups water
1 teaspoon almond extract
4 cups water
1 cup sugar
1 tablespoon rosewater
1 teaspoon lemon juice
fruit
1. Blanch almonds.
2. Blenderize with 6 cups water to smooth paste.
3. Strain through double cheesecloth. Discard residue.
4. Boil agar with 3 cups water. Add almond milk and almond extract. Test gel on frozen plate. Adjust as necessary by boiling up more agar with water, or thinning out.
5. Pour out 3/4 inch thick. Chill.
6. Boil 4 cups water and sugar. Chill. Add rosewater and lemon to taste.
7.Float cubes or diamonds of almond in rosewater syrup, garnished with fruit.
Szechwan Twice-Cooked Pork
Recipe By: jsftw
Serving Size: 8
Preparation Time: 2:00
4 pounds pork pref. butt
2 cups water
2 tablespoons soy sauce
3 tablespoons fresh ginger Reserve half.
5 each star anise
6 tablespoons miso
4 tablespoons red chili paste
5 tablespoons sherry
2 tablespoons distilled vinegar
2 teaspoons sugar
1 tablespoon peanut oil
4 tablespoons garlic
1/4 teaspoon red chili flake
2 each red onion
2 cups vegetables See directions
1 tablespoon sesame oil, roasted
1. Simmer pork with soy, ginger, star anise.
2. Chill. Slice.
3. Mix miso, chili sauce, sherry, vinegar, and sugar. Reserve. Cut onions into sixths, split layers.
4. Wok chili, then ginger, then garlic.
5. Wok cabbage, if using it, then onion.
6. Wok pork, then snow peas, bell peppers(if using them.)
7. Add sauce, serve.
Vegan Boar's Head
Recipe By: jsftw
Serving Size: 30
Preparation Time: 0:00
2 packages tofu block
3 packages tofu skin
3 tablespoons star anise
1/4 cup white wine sub sherry
1/2 cup soy sauce
1/4 cup garlic
2 teaspoons fresh ginger
3 tablespoons sugar
1 each beets
1/2 cup sesame oil
1 cup peanut oil
1 cup rice
1/2 cup tea
1 ounce cinnamon stick
1 jar hoisin sauce
1.Slice and press tofu.
2. Simmer in spices, wine, soy, garlic, ginger, a tiny amount of beet. Concentrate sauce
3. Soak and drain tofu skin.
4. Roll beet strips and tofu into tofu skin.
5. Steam rolls 45 minutes.
6. Smoke rolls over rice, tea, cinnamon.
7. Slice into rounds and serve with hoisin.