Asian Recipe Collection 2

      Title: Abalone Meuniere Mandarin
 Categories: Chinese, Seafood, Ceideburg 2
      Yield: 1 servings
      5    (7 1/2-ounce) cans Mexican
      8 oz Shrimp
      4 oz Fat pork
      4 oz Water chestnuts, minced
        pn Chives
           Ginger water, to taste (see
           Salt and MSG
      1 oz Maize (corn) flour
      4 oz Chive and ginger oil
           -(see note)
      2 oz Flour
      3    Eggs, beaten
    5/8 oz Shaoxing wine
      6 oz Chicken stock
  The following four recipes are from a Chron article called "Foreign
  Intrigue" by Alice Cuneo that featured recipes from various
  consulates in the City.  This first one is from the Consulate of the
  People's Republic of China.  It's a sophisticated (but uncomplicated)
  banquet dish featuring abalone, shrimp and porkfat.
  Abalone stuffed with minced shrimp, from Shen Xuliang of the Chinese
  Trim the abalone, removing rough parts, and cut into flat rounds. Chop
  shrimp and fat pork to a paste consistency; stir in the water
  chestnuts, chives and ginger water.  Season with salt and MSG.
  Create the abalone "sandwiches" by spreading an abalone round with
  shrimp paste, then topping with another round.  Dredge "sandwiches"
  in maize flour and set aside.
  Heat chive and ginger oil in a wok over medium heat, swirling the oil
  to coat all sides of the wok.
  Dip the abalone "sandwiches" in the flour, then in eggs.  Fry in the
  hot oil until abalone is tender and golden.  Add Shaoxing wine,
  chicken stock, salt and MSG.  Bring to a simmer, adjust the
  seasonings and simmer for 3 to 4 minutes.  Serve immediately.
  NOTE:  Chive and ginger oil is oil in which chives and ginger have
  been cooked.  To make at home, heat 4 ounces oil in a wok set over
  medium heat. Toss in 1 or 2 tablespoons fresh snipped chives and 3
  slices fresh ginger. Stir-fry until fragrant, then proceed with
  recipe. (Remove ginger slices before serving.)
  Ginger water is available in Chinese markets.
  From the San Francisco Chronicle, 6/15/88.

      Title: Cha Gio
 Categories: Vietnamese, Appetizers, Ceideburg 2
      Yield: 1 servings
      2    Tb tree ear mushrooms
      1 c  Soaked, roughly chopped bean thread noodles
      1 lb Ground pork
    1/2 lb Chopped shrimp or crabmeat
      1    Tb fish sauce
      1 ts Each salt & pepper(white)
      2    Garlic cloves, chopped
    1/4 c  Each chopped red onion & chives
      8    Rounds Rice paper
           Mint, basil & coriander leaves
           Lettuce leaves
           Cucumber slices
----------------------DIPPING SAUCE----------------------------
    1/4 c  Minced garlic
    1/2 c  Fish sauce
    1/3 c  Lime juice
      1 tb Sugar
      1 ts Sa-te oil
  Soak tree ears, set aside bean thread noodles.  Chop pork to a finer
  consistency, put it in a bowl and add shrimp or crab, fish sauce,
  salt, pepper, garlic, onions and chives.  Drain and dry the tree ears
  and add them.  Add the bean thread noodles and blend thoroughly
  kneading with the hands.
  Brush the rice paper on each side with the beer and set aside.
  Cover with a cloth as you work.  They take a minute or two to soften.
  Put a heaping spoonful of the filling across the bottom third of the
  rice skin.  Tuck away from you twice.  Fold the sides over, then
  continue to roll.  Seal with beaten egg and cornstarch.  Fry in oil
  heated to about 350F until golden.  Serve with lettuce leaves,
  garnishes and dip sauce.
  This is from the "Art of Asian Cooking" by Bruce Cost.  I was
  fortunate to have taken classes from him in Berkeley.
  Posted by Stephen Ceideberg; April 14 1991.

Title: Chestnuts
 Categories: Chinese, Condiment, Ceideburg 2
      Yield: 1 servings
  Still got those chestnuts sitting around?  Here's what Ken Hom has to
  say about preparing fresh chestnuts or use in Chinese cooking, along
  with a recipe for a braised dish in which they can be used.  The
  recipe doesn't specify how many chestnuts to use so use your own
  "The Chinese use the same Western chestnut with its sweet flavor and
  soft, mealy texture in stir fried dishes and stews like Chinese Beef
  Stew and in stuffings.  Shop for large, dark brown chestnuts in the
  fall, when they are in season.  Dried chestnuts, once soaked, can be
  used like fresh chestnuts.
  1. Boil the chestnuts for 30 minutes, shells on.
  2. Peel the outer skin first.
  3.  Peel the inner skin, revealing the golden meat.  Chestnuts are
  usually used either whole or split in half.
  Posted by Stephen Ceideburg December 18 1990.
     Title: Chicken Broccoli Vegetable Saute
 Categories: Chicken, Ceideburg 2
      Yield: 4 servings
      2 tb Margarine, divided
      4    Skinless, boneless chicken
           -breast halves (about 1 lb)
      1 c  Cut-up broccoli
    1/2 c  Thinly diced carrots
      1 c  Sliced mushrooms
 10 1/4 oz Campbell's Cream of
           -Broccoli Soup
    1/3 c  Milk
    1/8 ts Pepper
  In skillet over medium heat, in 1 tablespoon hot margarine, cook
  chicken for 10 minutes or until browned on both sides.  Remove
  chicken, keep warm.
  In same skillet, in remaining margarine, cook broccoli, carrots and
  mushrooms for 5 minutes, stirring often.  Stir in soup, milk and
  Heat to boiling.
  Return chicken to skillet.  Reduce heat to low, simmer for 5 minutes
  or until chicken is fork tender.  Garnish with lemon slices.
  Makes 4 servings.
  Posted by Stephen Ceideburg.
      Title: Chicken Broccoli Orientale
 Categories: Chicken, Ceideburg 2
      Yield: 4 servings
      1 tb Vegetable oil
      1 lb Boneless, skinless chicken
           -thighs or breasts, cut
           -into strips
      1 sm Onion, cut into 1" squares
      1 md Green or sweet red pepper,
           -cut into 1" squares
 10 1/4 oz Campbell's Cream of
           -Broccoli Soup
      3 tb Water
      1 tb Soy sauce
           Hot cooked rice
  In a 10-inch skillet over medium-high heat, in hot oil, cook chicken,
  1/2 at a time until browned.  Add onion and peppers.  Cook for 5
  minutes or until vegetables are tender-crisp.
  Stir in soup, water and soy sauce.  Heat to boiling.  Reduce heat to
  low. Cover, simmer for 5 minutes or until vegetables are tender.
  Serve over rice.
  Makes 4 servings.

      Title: Chinese Barbecued Spareribs
 Categories: Chinese, Pork, Ceideburg 2
      Yield: 1 servings
      3 lb To 3 1/2 lb spareribs *
      1 tb Sugar
      2 tb Fermented red bean curd
      3 tb Light soy sauce
      1 tb Ground bean sauce
      3 tb Hoisin sauce
      2 tb Sesame paste
    1/4 c  Honey
      2 tb Dark soy sauce
  * cut into two or three strips across the bone
  Rub ribs all over with 1 tablespoon sugar and let stand for 30
  minutes. Preheat oven to 450F.
  Blend the red bean curd, light soy, bean sauce, hoisin and sesame
  paste together and rub over the rack of ribs.  Line a deep baking
  dish with aluminum foil, fit a rack over it and arrange the spareribs
  on the rack. Put the pan in the oven and roast for 20 minutes.  Turn
  the ribs and roast for 15 minutes.
  Meanwhile, heat about 1/4 cup honey with 2 tablespoons dark soy in a
  small saucepan over low heat.  Baste one side of the ribs with the
  mixture and roast for 10 minutes.  Turn, baste again with the honey
  mixture and roast for 5 to 10 minutes longer.  Remove the ribs from
  the oven, allow them to sit for 10 minutes, cut into separate ribs
  and serve.
  Posted by Stephen Ceideberg; October 5 1992.
      Title: Chinese Pizza
 Categories: Chinese, Pizza, Ceideburg 2
      Yield: 1 servings
      1    Package active dry yeast
      2 ts Sugar
  1 1/4 c  Warm water
      2 tb Salad oil
      1 ts Salt
      4 c  Flour

MMMMM----------------------SAUCE FOR CRUST---------------------------
      3 tb Hoisin sauce
      3 tb Catsup
      1 ts Sesame-oil
      2 tb Oil
      2    Cloves garlic, finely minced
      2    Or 3 slices ginger grated
      1 c  Thinly sliced Chinese
    1/2 c  Shredded water chestnuts
    1/2 c  Bamboo shoots, shredded
      4    Or 5 dried black mushrooms,
      1    Or 2 stalks green onion,
    3/4    Onion, sliced
      1    Bell pepper, shredded
      1 tb Soy sauce
      2 tb Hoisin sauce
      2 tb Catsup
      2 ts Sesame oil to brush on top
           -of pizza
  This is from one of Martin Yan's books...  I haven't tried this, but
  it looks pretty tasty.  In general, I don't care for Yan's recipes,
  although I do get a kick out of his show.  I don't know what it is,
  but the few things I've made from this book just don't seem to quite
  make it.
  1.  To make crust:  Dissolve yeast and sugar in warm water.  Let set
  for 10 minutes.  Stir in oil and salt; add flour gradually.  Knead
  dough for 10 to 15 minutes or until smooth and elastic.  Place in
  greased bowl, cover and let rise in a warm place free from drafts
  until double in bulk (1 1/2 to 2 hours).  Punch down dough and roll
  into thin crust. Make 2 pizzas of 12" diameter, 1/4" thickness. Place
  crust on baking sheet.
  2.  Combine ingredients for sauce and set aside.
  3.Heat oil over high heat; put in garlic and ginger, stir for 5
  seconds. Add remaining ingredients, except hoisin sauce, catsup and
  sesame oil; reduce heat to medium-high.  Stir-fry for 1 to 2 minutes.
  Add hoisin sauce and catsup and stir-fry for another minute.
  4.  Spread sauce on dough, then top with stir-fried vegetables and
  meat; brush sesame oil on top.
  5.  Bake pizza at 375F for 15 minutes or until golden brown.  Serve
  and enjoy.
  REMARKS: One cup of sausage is equal to 3 sausages. For a classier
  pizza, add 1/2 cup sliced prawns For added hotness, put 1/2 teaspoon
  hot chili oil into the sauce.
  From "The Yan Can Cook Book", Martin Yan, 1981.  Doubleday & Company,
  New York.
  Posted by Stephen Ceideburg; January 21 1991.
      Title: Chow Mein (Two Sides Brown Noodles)
 Categories: Chinese, Beef, Ceideburg 2
      Yield: 1 batch
     10 sm Black dried mushrooms
    1/2 lb Fresh Chinese egg noodles
           -(regular mein)
           Sesame oil
    1/2 lb Sea scallops
    1/2 lb Flank steak
      2 ts Dark soy sauce
    1/2 c  Bamboo shoots, sliced
      1 lb Bok choy, cut in 1 1/2-inch
      2    Eggs
  2 1/4 c  Fresh chicken stock
      2 tb Light soy sauce
    1/2 ts Sugar
           Peanut oil
      1 tb Or more dry sherry or
           -Shaoxing rice wine
  Here's a recipe for Chow Mein which is a pretty classic application
  using pan fried noodles.
  Put the mushrooms in a small bowl and pour boiling water over them.
  Let soak for 30 minutes.
  Meanwhile, cook the noodles in a large quantity of boiling water for
  3 1/2 to 5 minutes.  Drain, rinse under cold water, drain again, toss
  with a little sesame oil and set aside.
  Cut The scallops in half, toss with a little sesame oil and 1 1/2
  teaspoons of cornstarch; refrigerate.  Cut the flank steak as thinly
  as possible across the grain.  Toss with 1 1/2 teaspoons cornstarch,
  in a little sesame oil and the dark soy sauce; set aside.  When the
  mushrooms have soaked, squeeze them out over the soaking liquid, and
  reserve 1/4 cup of the liquid.  Cut off the mushroom stems and
  discard; cut the caps in two and set aside with the bamboo shoots and
  bok choy.
  Lightly beat the eggs with a few drops of sesame oil.  Heat a small
  frying pan and oil the bottom lightly.  Pour in enough of the beaten
  egg to cover the bottom, pouring any excess back into the uncooked
  eggs. Cook just until set and remove.  Repeat until all the egg is
  used up. Stack the egg crepes, roll them up and slice across the roll
  into shreds. Set aside.
  Mix the chicken stock with the light soy sauce, 1 1/2 teaspoons salt
  and the sugar; set aside.  Heat this mixture in a small pot over low
  Meanwhile, heat a wok over medium high heat until hot.  Add 1 cup
  peanut oil and heat until the oil is very hot.  Lower the noodles
  into the oil to form a nest and let them cook until brown on one
  side. (This may take 8 minutes or so.) Turn the noodles over and
  brown on the other side. (This will be much faster.) Remove to a
  large serving platter and keep warm.
  Cook the scallops very briefly in the same oil, remove and drain in a
  colander.  Turn the heat off under the oil and add the beef.  Stir
  just until the meat slices are separated and start to change color.
  Remove to drain with the scallops.
  Pour off all the oil but 1/4 cup and heat.  Add the vegetables and
  stir-fry for 2 to 3 minutes.  Add the seasoned stock and bring to a
  boil. Mix the reserved mushroom soaking liquid with 2 tablespoons of
  cornstarch until dissolved and stir into the chicken stock sauce.
  Stir until it thickens and clears slightly.  Add the beef and
  scallops, then the wine and cook just until heated through.  Pour
  over the noodles and serve garnished with the egg shreds.
  Posted by Stephen Ceideburg December 18 1990.

      Title: Easy Cheese and Shrimp Gyozas (East/west)
 Categories: Chinese, Appetizers, Ceideburg 2
      Yield: 4 servings
    1/2 lb Medium shrimp (41 to 50 per
           -pound), shelled and
  1 1/2 ts Salt
      1 ts Finely minced ginger or
           -ginger juice
      2 ts Shao Hsing wine or dry
      1 ts Cornstarch
      5    Water chestnuts (fresh),
           -finely chopped
      2    Green onions, chopped
  1 1/2 tb Chopped fresh coriander
      2    Chinese sausages, finely
  1 1/4 c  Grated Monterey Jack cheese
           -(about 5 ounces)
      1    Package (12 to 16 ounces)
           -round siu mai wrappers or
           -won ton wrappers
----------------------LIME CREAM SAUCE---------------------------
      1 tb Oil
    2/3 c  Chicken stock
    1/2 c  Whipping cream
      1 tb Lime juice
           Salt and white pepper, to
           Fresh coriander
  I find Chinese recipes that use dairy products highly suspect and
  tend to turn my nose up at them.  Ooopsss.  Guess I *am* a snob.  ;-}
  But I just bought an excellent new cookbook++Asian Appetizers by
  Joyce Jue, a local (SF local, that is) food columnist.  Check this
  one out... You should be able to get all the ingredients easily,
  including the Chinese sausages.
  Cheese and cream are not traditional ingredients in Asian cooking.
  However, I enjoy the subtle flavor of a mild cheese, such as Monterey
  Jack, and the way it works in this gyoza (Japanese-style potsticker)
  recipe. The cheese acts as a velvety binder that melts in your mouth;
  the cream is used to make a lime-scented sauce.
  A dozen gyozas makes a nice appetizer serving for four, but it's not
  really practical to make just a dozen at a time.  This recipe makes 4
  dozen, and the rest can be frozen for another use.  The sauce recipe
  is enough for a dozen; if you want to make more, simply multiply the
  sauce ingredients, but bear in mind that you will have to make the
  sauce separately as part of each batch.  Freeze extra uncooked gyozas
  on a baking sheet; when frozen, transfer them to a freezer bag.  Do
  not defrost before browning.
  1.  Toss the shrimp with 1 teaspoon of the salt and let them stand
  for 10 minutes.  Rinse thoroughly, drain, and pat dry.  Finely chop
  the shrimp and put them into a mixing bowl.  Add the remaining salt
  and the ginger, wine, cornstarch, water chestnuts, green onions,
  coriander, sausages and cheese: mix thoroughly.
  2.  If you are using won ton wrappers, trim the corners to make them
  round. Place 1 heaping teaspoon of the filling in the center of a
  wrapper. Moisten the edge of the wrapper with water and fold it in
  half to enclose the filling and form a half circle.  Pinch the edges
  together to seal. Set the gyoza on a baking sheet; cover it with a
  towel. Repeat with the remaining filling and wrappers.
  3.  To cook and sauce 4 servings, add 1 tablespoon of oil to a 10-
  inch nonstick skillet and set it over medium heat.  Arrange 12 gyozas
  in a single layer n the pan; pan-fry for 1 minute or until lightly
  browned. Turn the gyozas over and brown the other side, about 1
  minute longer. Add the chicken stock; shake the pan to prevent the
  gyozas from sticking. Cover and cook at a low boil for 2 minutes.
  Remove the gyozas to a plate and keep them warm.
  4.  Increase the heat to high and add the cream; bring to a boil and
  cook, stirring until thickened, about 45 seconds.  Stir in the lime
  juice; season to taste with salt and pepper.
  5.  To serve, divide the sauce among 4 plates; arrange 3 gyozas on
  each. Garnish with fresh coriander.
  From "Asian Appetizers" by Joyce Jue, Harlow and Ratner, 1991. ISBN
  This is a gorgeous book by a local Asian food columnist.  She covers
  all of east Asia and includes some of the new "East/West" recipes
  that seem to be evolving in California.  The largest number of
  recipes are from Thailand and China but recipes from Indonesia,
  Japan, Korea, Vietnam and the Philippines are also included.  She
  calls these 'appetizers' but most will easily serve as main courses.
  Posted by Stephen Ceideberg; October 14 1992.
     Title: Foolproof Beef and Broccoli
 Categories: Beef, Ceideburg 2
      Yield: 4 servings
    3/4 lb Boneless beef sirloin steak
      1 tb Vegetable oil
      1    Clove garlic, minced
      1 md Onion, cut into wedges
 10 1/4 oz Campbell's Cream of
           -Broccoli Soup
    1/4 c  Water
      1 tb Soy sauce
      2 c  Broccoli flowerets
           Hot cooked noodles
  Slice beef across the grain into very thin strips.
  In skillet, over medium-high heat, in hot oil, cook beef and garlic
  until beef is browned.  Add onion.  Cook for 5 minutes stirring often.
  Stir in soup, water and soy sauce.  Heat to boiling.  Add broccoli.
  Reduce to low.  Cover, simmer for 5 minutes or until vegetables are
  tender. Serve over noodles.
  Makes 4 servings.
  TIP: To make slicing easier, freeze beef for 1 hour.
  Posted by Stephen Ceideberg; October 14 1992.

     Title: Gado Gado I (Mixed Vegetables with Peanut Sauce)
 Categories: Indonesian, Salads, Ceideburg 2
      Yield: 1 servings
    1/2 c  Peanut Butter
      1    Clove Garlic, minced
      1 tb Brown Sugar
      1 c  Coconut Milk
      1 tb Lemon Juice
           Salt to taste
      1 c  Sliced Cabbage
      1 c  Sliced Carrots
      1 c  Green Beans, cut in 1"
      1 lb Spinach
      1 c  Bean Sprouts
      2 md Potatoes, boiled and sliced
      2 lg Hard Boiled Eggs
      1 md Cucumber, sliced
    1/2 c  Fried Onion Flakes
      2 c  Shrimp Puffs*
  Make a sauce by mixing peanut butter, garlic, sugar, coconut milk,
  lemon juice and salt.  Bring to a boil, reduce heat, and simmer for 2
  minutes. Add water if the sauce is too thick. Boil cabbage, carrots,
  green beans and spinach in water for 20 minutes. One minute before
  other vegetables are done, add bean sprouts, stir and drain. Place
  vegetables on a large serving plate and garnish with sliced potatoes,
  sliced eggs, sliced cucumber, onion flakes and Shrimp Puffs. Serve
  with peanut sauce on the side. *Shrimp Puffs:  Originally made in
  Indonesia from tapioca flour mixed with fish or shrimp and spices.
  Now made locally and sold in Chinese grocery stores. From John
  Kohnen. Posted by Stephen Ceideberg; February 24 1993
     Title: Garlic and Ginger Chicken Baked in a Clay Pot
 Categories: Chinese, Chicken, Ceideburg 2
      Yield: 4 servings
      4 lb Frying chicken
      2 lg Garlic cloves, minced
      1    Knob fresh ginger, grated
           Salt and pepper, to taste
      2 ts Asian sesame oil
  I highly recommend the romertopf type clay pots.  Especially for
  chicken. I've done several chicken recipes in mine and they all came
  out extremely savory and done to perfection.  There's a unique, rich
  flavor that seems to typify food cooked in this way.  Haven't tried
  this one yet, but it's high on the list.  The ingredients are Asian,
  the technique Western. The result, I imagine, is delectable.  It's a
  very simple recipe. At least the first time I'd resist any temptation
  to embellish it. Well, maybe a few fermented black beans...  ;-}
  Rinse the chicken inside and out and pat dry.  Work your fingers
  under the skin of the chicken, carefully loosening skin from flesh
  across the breast and legs.
  Mix together the garlic, ginger, salt and pepper; rub evenly under the
  Brush the chicken with sesame oil.
  Soak a 2-quart unglazed clay cooking pot in cold water to cover for 10
  minutes.  Drain and place the chicken breast-up in the pot.  Cover and
  place in a cold oven; turn the thermostat to 475F and roast for 1
  Remove pot from oven and place on a towel.  Put lid on another towel.
  (The hot clay will break if placed on a cold surface).  Transfer
  chicken to a heated serving platter and drizzle with some of the
  juices left in the pot.
  Serves 4.
  PER SERVING:  515 calories, 76 g protein, 1 g carbohydrate, 21 g fat
  (5 g (5 g saturated), 229 mg cholesterol, 194 mg sodium, 0 g fiber.
  Andrew Schloss, San Francisco Chronicle, 11/23/92.
  Posted by Stephen Ceideberg; December 2 1992.
      Title: Garlic Flavored Chicken
 Categories: Chinese, Chicken, Ceideburg 2
      Yield: 1 chicken
      1 lb (450g) chicken, cut into 1"
           -x 2" x 1/4" (2.5 cm x 5cm
           -x 0.75 cm)
      3    Cloves garlic, finely
      1 tb (15 ml) wine
      1 tb (15 ml) soy sauce
      2 ts (10 ml) garlic salt
    1/4 ts (1 ml) sugar
      2    Eggs, lightly beaten
      3 tb (45 ml) flour
        ds Of five-spice powder
      4 c  (1 L) oil
  I looked all through my Chinese books and the only one with a recipe
  for Garlic Chicken was one by Martin Yan.  I've never made this
  recipe although I did have Garlic Chicken once in a restaurant and it
  was excellent. Here's the recipe in Martin's own inimitable words...
  It was once said in New York, "The only thing 50 cents will get you
  these days is a seat on the subway." Garlic will get you a seat in no
  time! Here's a power-packed dish that will remind you of your Italian
  mother's cooking.
  1.  Combine Chicken with garlic, wine, soy sauce, garlic salt and
  sugar; marinate for 2 hours. 2. Add beaten eggs and flour to chicken
  and mix well. 3.  Heat oil in wok near smoke point.  Reduce heat to
  medium. Deep- fry chicken for 2 to 3 minutes or until tender.
  NOTE: It doesn't say in the book, but the Garlic Chicken I had was
  From "The Yan Can Cook Book", Martin Yan, 1981.  Doubleday & Company,
  New York.
  Posted by Stephen Ceideburg December 18 1990.

      Title: Hot and Sour Shrimp with Watercress And Walnuts
 Categories: Filipino, Seafood, Ceideburg 2
      Yield: 1 servings
      1 lb Large uncooked shrimp,
           -peeled, deveined,
      4 tb Dry Sherry
      1 tb Grated peeled fresh ginger
    1/2 c  Chicken stock or canned
      2 tb Soy sauce
      2 tb Catsup. [See note. S.C.]
      1 tb Cornstarch
      1 tb Rice vinegar or white wine
      1 tb Sugar
      1 ts Oriental sesame oil
    1/4 ts Cayenne pepper
      6 tb Peanut oil
      2 tb Chopped walnuts
      3 bn Watercress, trimmed
      2 md Bell peppers, cut into
           -1-inch squares
      2    Garlic cloves, minced
      8    Green onions, cut
           -diagonally into
           -1-inch-long pieces
  This excellent recipe is a relatively quick and easy dish worthy of
  gracing any restaurant's menu.  My roommate fixed it last night for
  three people. It disappeared almost immediately.  Although it says
  that it serves four I'd say that it's about two healthy servings.  Or
  maybe that's just because I'm such a glutton.  Spinach would be an
  excellent substitution for the watercress that the recipe calls for.
  Any kind of nut could be used instead of walnuts.  And rice of
  A light marinade of Sherry and ginger flavors the shrimp, which are
  stir-fried with ted bell peppers and green onions.  Watercress makes a
  colorful bed for the shrimp.  Offer lemon iced tea to go with the
  meal. [Or any good beer.  S.C.]
  Combine shrimp, 2 tablespoons Sherry and grated ginger in large bowl.
  Cover and refrigerate for 30 minutes.  Mix remaining 2 tablespoons
  Sherry, chicken stock, soy sauce, catsup, cornstarch, rice vinegar,
  sugar, sesame oil and cayenne pepper in small bowl.
  Heat 2 teaspoons peanut oil in wok or heavy large skillet over high
  heat. Add walnuts and stir-fry for 1 minute.  Transfer walnuts to
  plate using slotted spoon.  Add watercress to wok and stir-fry until
  just wilted, about 1 minute.  Divide watercress among plates.  Add 2
  teaspoons peanut oil, bell peppers and garlic to wok and stir-fry for
  1 minute. Add remaining 2 teaspoons peanut oil, shrimp mixture and
  onions and stir- fry for 1 minute. Stir stock mixture, add to wok and
  cook sauce until clear and thick, stirring frequently, 2 minutes.
  Spoon sauce and shrimp over watercress.  Sprinkle with walnuts and
  NOTE:  I used Jufran sauce rather than catsup.  Jufran is a Philippino
  sauce that's looks and tastes much like catsup.  It's made from
  bananas and other stuff, however and has a more complex and
  interesting taste. I use it in place of catsup in many recipes as
  well as on hamburgers, hot dogs and corn dogs.  It comes in both mild
  and hot forms. The mild is not too hot++somewhat like a spicy catsup.
  The hot stuff is much hotter, although not intolerably so. If you use
  this, be prudent about how much cayenne you use, at least the first
  time until you can see how they balance out.
  Makes four servings; about 265 calories per serving.
  Bon Appetit, February, 1991.
  Posted by Stephen Ceideburg; January 20 1991.
     Title: Hot and Sour Soup (Chinese)
 Categories: Chinese, Soups, Ceideburg 2
      Yield: 1 servings
      3    Dried black mushrooms
      1    Heaping tablespoon small
           -tree ear mushrooms
     20    Dried lily buds
      2    Pads firm bean curd
    1/4 lb Lean pork, cut into
           -matchstick shreds
      2 ts Dark soy sauce
      1 tb Light soy sauce
      5 tb White vinegar
      2 ts Salt, or to taste
      1 tb Peanut oil
    1/4 c  Bamboo shoots, cut into
           -matchstick shreds
      5 c  Chicken stock
      3 tb Cornstarch mixed with 1/4
           -cup water
      2    Eggs lightly beaten
      1 ts White pepper
      1 tb Sesame oil
      2 tb Chopped scallions
      2 tb Chopped fresh coriander
  Here's a classic Chinese version.
  Put the mushrooms, tree ears and lily buds into a bowl and cover with
  boiling water.  Let stand for 30 minutes.  Meanwhile, slice the bean
  curd into strips and set aside.
  Combine the pork shreds with the dark soy sauce in a small bowl.
  Combine the light soy sauce, vinegar and salt in another bowl. Remove
  the black mushrooms from the soaking liquid, cut off the woody stems
  and discard, then slice the caps thinly and put into a bowl. Drain
  and rinse the tree ears and add them to the mushrooms.  Remove the
  lily buds, cut off the woody tips, slice them in two, then pull each
  apart by hand into 2 or 3 shreds and add them to the mushrooms.
  Heat the oil in a wok or large pot.  Stir-fry the pork just until it
  changes color.  Add the tree ear mixture and bamboo shoots; cook,
  stirring for 1 minute.  Add the stock and bring to a boil (you may
  have this simmering in a separate pot), and stir in the vinegar
  Adjust the seasonings.
  Cook for 1 minute then add the bean curd.  When boiling, give the
  cornstarch/water mixture a stir to recombine and stir into the soup.
  Cook until the soup thickens and clears slightly.  Turn off the heat
  and slowly swirl in the beaten eggs.  Transfer to a soup tureen,
  sprinkle with the pepper, drizzle in the sesame oil, garnish with the
  scallions and coriander and serve.
  San Francisco Chronicle, 12/18/87.
  Posted by Stephen Ceideberg; February 10 1992.
      Title: Hot and Sour Tofu Soup
 Categories: Chinese, Soups, Ceideburg 2
      Yield: 1 servings
      8 md Dry shiitake mushrooms
           -(about 3/4 oz. total)
      1 tb Salad oil
      1    Clove garlic, minced or
      1 tb Minced fresh ginger
  1 1/2 qt Regular-strength chicken
      1 lb Soft or regular tofu,
           -rinsed, cut into 1/2-inch
           -cubes, and
           Drained well
      3 tb Rice vinegar or cider
  1 1/2 tb Soy sauce
      3 tb Cornstarch
    3/4    To 1 teaspoon white pepper
    1/2    To 1 teaspoon chili oil
      4    Green onions (ends
           -trimmed), thinly sliced
           Crisp noodles (recipe
           Crisp-creamy peas (recipe
  Soak mushrooms in hot water to cover until soft, about 20 minutes.
  Drain; cut off tough stems and discard.  Cut caps into thin strips;
  set aside.
  Pour oil into a 4- to 5-quart pan.  Place over medium heat and add
  garlic and ginger; stir until garlic is light gold.  Add broth and
  mushrooms; bring to a boil on high heat.  Add tofu; cover and simmer
  until tofu is hot, 3 to 5 minutes.  Mix rice vinegar, soy sauce, and
  cornstarch until smooth; stir into soup.  Cook, stirring, until soup
  boils. Add white pepper and chili oil to taste.  Stir in onions. Pour
  into a tureen. offer noodles and peas to add to taste.
  Makes 6 servings.
  Pour about 1 inch salad oil into a 2 1/2- to 3-quart pan.  Heat oil to
  350F.  Add a handful of fresh Chinese noodles or fresh taglierini
  (you'll need 3 oz. total) to oil; fry, turning, until crisp and
  golden, about 1 minute.  Lift out; drain on paper towels.  Repeat to
  fry remaining noodles. Serve, or let cool and store airtight for up
  to 5 days. Makes 3 cups. Or omit this step and use 1 can (5 oz.) chow
  mein noodles.
  Rinse and drain 1 can (16 oz.) black-eyed peas.  Spread out on a
  double layer of paper towels and pat dry.  Place beans in a 10- by
  15- inch baking pan.  Add 1 tablespoon salad oil and mix to coat
  beans. Bake in a 400F oven until beans are lightly browned and crisp
  on outside, about 15 minutes; stir occasionally.  Serve hot or warm.
  Makes 1 cup.
  Sunset Magazine, 4/89.
  Posted by Stephen Ceideberg; February 10 1992.
      Title: Imam Baldi
 Categories: Vegetables, Ceideburg 2
      Yield: 6 servings
      3    Japanese eggplants
      2    Yellow onions, chopped
      1    Tb. olive oil
      1 lb Ripe tomatoes, chopped
      3    Cloves fresh garlic, minced
    1/2 ts Dried basil
    1/2 ts Dried oregano
    1/2 ts Salt, or to taste
  Preheat the oven to 350F.  Lightly oil a large baking dish.
  Cut each eggplant in half lengthwise.  Scoop out the insides and
  coarsely chop them; set aside.  Place the shells face down on a
  baking sheet and bake for 15 minutes.
  In a skillet over medium-high heat, saute onion in olive oil for 10
  minutes, stirring frequently to prevent browning.  Add tomatoes,
  garlic, eggplant insides, basil and oregano.  Simmer until soft,
  about 10 minutes. Season with salt to taste.
  Fill eggplant shells with mixture.  Bake for 30 minutes.  Serve hot.
  Makes 6 servings.
  The name of this recipe literally translates as "the Imam fainted".
  The legend goes that the ruler liked this dish so much, he fainted
  with delight.
  The San Mateo Times.  6/26/90
  Posted by Stephen Ceideburg July 27 1990.
    Title: Indonesian Potato and Beef Perkedel
 Categories: Indonesian, Potatoes, Ceideburg 2
      Yield: 15 servings
      2 lb Baking potatoes, boiled and
  1 1/2 ts Salt
    1/2 ts Freshly ground pepper
      2 ts Ground coriander
    1/8 ts Nutmeg
    1/4 c  Chopped parsley leaves
      1 lg Egg
      2 tb Peanut oil, plus more for
           -deep frying
      4    Shallots, finely chopped
      2    Garlic cloves, minced
    1/2 lb Lean ground beef.
  Not too long ago, there was a bit of discussion about potato
  pancakes. (I'm still smarting from all the verbal flack I got about
  my love of instant mashed potatoes...  ;-} ) Here's a recipe with a
  twist from Indonesia. This is traditionally served with soto ayam++a
  kind of chicken soup.
  In Indonesia, these fritters are served as part of a rijstaffel
  (rice-table) or as a side dish to embellish a main course.  You will
  find they work well as a delicious appetizer for a Western meal.
  Mix together the mashed potatoes, 1 teaspoon of the salt, half the
  pepper, the coriander, nutmeg, parsley and egg.
  Preheat a wok until hot.  Add 2 tablespoons of the oil, the shallots
  and garlic; saute until soft.  Add beef and stir to break up clumps;
  brown until meat is no longer red, about 2 minutes.  Season with
  remaining salt and pepper.  Cool.
  Combine the meat with the potato mixture.  Form into 16 balls and
  flatten them into cakes about 2 inches round by 1 inch thick.  Set on
  a tray. Refrigerate, if not fried immediately.
  Pour 2 inches of oil into a preheated wok.  Heat to 365F.  Add 4 or 5
  cakes, or as many as will fit into the pan without crowding or
  reducing the temperature of the oil.  Deep fry, turning occasionally
  until golden brown, about 3 minutes.  (If preferred, the cakes may be
  pan-fried in a flat skillet.) Remove to paper towels to drain.  Serve
  hot or at room temperature.
  Makes 15 cakes.
  Joyce Jue, San Francisco Chronicle, 5/13/92.
  Posted by Stephen Ceideberg; May 19 1992.
    Title: Indonesian-Style Yogurt Rice
 Categories: Indonesian, Rice, Ceideburg 2
      Yield: 1 servings
      1 c  Arborio rice (240g)
    1/2 ts Saffron threads
      1 md Onion, minced
      2    Garlic cloves, minced
      3 tb Oil
      1    Inch piece fresh ginger,
      1 c  Milk (240ml)
      1 c  Plain yogurt, room
           -temperature (1/2 pt.)
           Salt & pepper
  It's only touted as "Indonesian-style" but what the hay...
  As is the case with most Southeast Asian and South African yellow rice
  dishes, the coloring agent called for here was turmeric, not saffron.
  Yogurt appears in many Indian saffron dishes, however, and I suspected
  saffron would work well here.  It does.  You can substitute California
  pearl rice successfully.
  Heat 1/4 cup of milk and steep threads for 20 minutes.  Saute onion
  and garlic in oil.  Add ginger and rice and coat grains well.  Add
  the rest of the ingredients, including the saffron.  Season with salt
  and pepper and cover.  Cook over low heat until rice is done.  Serve
  From "Wild About Saffron++A Contemporary Guide to an Ancient Spice",
  by Ellen Szita.  Published by Saffron Rose, 28 John Glenn Circle,
  Daly City, Ca., 94105.  1987.
  Posted by Stephen Ceideberg; March 30 1993.

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