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Five Flavor Oil

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Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 09:34:41

Directions:
Heat 1 cup vegetable oil in a small saucepan over medium-high heat until oil reaches about 375F. Add 3 crushed cloves garlic, 4 thin slices fresh ginger, 1 tablespoon sesame oil, 1/2 teaspoon whole black peppercorns, and 1/4 teaspoon whole Sichuan peppercorns and cook for 10 minutes. Let cool, then strain out seasonings. Transfer oil to an airtight jar and store in refrigerator. Makes about 1 cup.

 

Cantonese Crispy Batter Mix

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Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 09:35:19

Directions:
Combine 3/4 cup all-purpose flour, 1 1/4 teaspoons baking powder, and 1 teaspoon sugar in a medium bowl. Gradually stir in 2/3 cup water. Blend in 2 teaspoons vegetable oil with wire whisk until smooth. Let stand for about 1 1/2 hours before using. Makes about 1 cup.

 

Chinese Mustard Sauce

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Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 09:35:51

Directions:
Combine 1/4 cup dry mustard, 1 1/2 tablespoons water, 1 tablespoon vinegar, 1/4 teaspoon vegetable oil, and 1/4 teaspoon sesame oil in a small bowl and stir to a smooth paste. Makes about 1/4 cup.

 

Red-Cooking Sauce

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Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 09:36:34

Directions:
Place a medium saucepan over high heat until hot. Add 2 tablespoons vegetable oil. Add 4 crushed cloves garlic and 6 thin slices fresh ginger and cook, stirring, until fragrant, about 5 seconds. Add 3 cups chicken broth, 1/2 cup soy sauce, 1/3 cup dark soy sauce, 1/4 cup Shao Hsing wine or dry sherry, 2 whole star anise, 1 piece dried tangerine peel or 2 pieces fresh orange peel, and 3 tablespoons sugar. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes, stirring occasionally. Strain liquid and use in braised, stewed, and casserole dishes. Makes about 3 1/2 cups.

 

Chinese Lobster Sauce

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Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 09:37:13

Directions:
Rinse 1/2 cup fermented black beans; drain. Mash beans in a bowl. Place wok over medium heat until hot. Add 1/4 cup vegetable oil. Add 4 teaspoons minced garlic and cook, stirring, until fragrant, about 5 seconds. Add black beans, 1/3 cup Shao Hsing wine or dry sherry, 1/4 cup each chicken broth and dark soy sauce, 2 tablespoons brown sugar, and 4 teaspoons sesame oil and cook for 2 minutes. Add 3 teaspoons cornstarch mixed with 4 teaspoons water and cook, stirring, until sauce boils and thickens. Use in steamed, stir-fried, or braised dishes. Makes about 1 1/3 cups.

 

Chinese Duck Sauce

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Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 09:38:01

Ingredients:
3 large peaches, or 1 l pound, 13 ounce can peaches, drained
9 large plums, or 1 l pound, 14 ounce can plums, drained
1 Cup diced red bell peppers
1 Cup coarsely chopped dried apricots
half Cup dark brown sugar (omit if using canned fruit)
3/4 Cup granulated sugar (omit if using canned fruit)
2/3 Cup distilled white vinegar
2 teaspoons minced Candied Ginger or to taste (optional)

Directions:
1. If using fresh fruit, skin the peaches and plums by plunging them into boiling water for a few seconds. Rinse and peel under cool water. Quarter the plums and divide the peaches into eighths, and discard the pits. There should be about 5 cups of peaches and plums.
2. Combine all the ingredients in a large, noncorrosive pot and bring to a boil, stirring several times. Reduce the heat to low. Simmer, uncovered, for 1 half hours, stirring occasionally.
3. Press the mixture through a coarse food mill or strainer. Cool and store in an airtight jar in the refrigerator.

 

Awabi Sakami (Sweet Cooked Abalone)

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Country of the Food: Japan | Email to Author               Posted on 21 April 2003 @ 09:42:59

Ingredients:
15 ounces Abalone (canned or fresh)
1/4 pint Water
2 1/2 tablespoons Sake
1 ounce Sugar
2 1/2 teaspoons Soya Sauce

Directions:
Empty the can of Abalone into a small saucepan and add water. Bring to boil, re duce heat and simmer uncovered for 10 minutes. Add Sake and Sugar and cook for another 5 minutes, stir in Soya sauce and continnue to cook for 2-3 more minutes. Cool to room temperature, cut the abalone into 1/2" thick slices and serve.

 

Buta Zen Mai (Pork with Fern Shoots)

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Country of the Food: Japan | Email to Author               Posted on 21 April 2003 @ 09:44:01

Ingredients:
1 1/2 lb Lean pork-sliced thin
1 lb Zen Mai (fern shoots) cut -into 1 1/2" lengths
3 ts Sugar
2 Tb. shoyu
1/2 ts Gourmet powder
2 Tb. oil

Directions:
1. Put oil in heated skillet. Add pork and cook for 2 minutes.
2. Add sugar, shoyu, gourmet powder and cook for 3 minutes.

3. Soak and drain Zen Mai. Add to mixture and cook until most of the liquid is absorbed.

4. Remove and serve.
From "Sukiyaki, the Art of Japanese Cooking and Hospitality", by Fumiko. Edited and copyrighted by Scotty Guletz.
Hawaii and Pacific Books.

This is an interesting little book (booklet, really) that must have come out just after WW II. It was written by a Japanese lady living in Hawaii and tends to emphasize how genteel and hospitable the Japanese culture is++probably a good idea considering the historical context of the book.

The recipes are all pretty basic but look good and call for real Japanese ingredients that I'm sure were either scarce or unavailable on the Mainland at the time. Shoyu is, of course, soy sauce. I can't believe that "gourmet powder" could be anything but MSG. Though it doesn't call for "fiddleheads" by name, I can't imagine what else "fern shoots" could be.

 

Oyako Don - Chicken and Egg Domburi

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Country of the Food: Japan | Email to Author               Posted on 21 April 2003 @ 09:44:59

Ingredients:
4 Chicken breats
1 1/4 c Dashi or chicken bouillon
4 tb Japanese dark soy sauce
2 tb Japanese light soy sauce
4 tb Mirin, sake or dry sherry
2 tb Sugar
6 Scallions; cut into thin -rings
4 Eggs

Directions:
Cut the chicken breats into thin strips or cubes. Bring the stock to a boil. Add the soy sauces, mirin, sake or dry sherry, and sugar, Bring back to a boil. Add the chicken, reduce the heat and simmer for 5 minutes. Stir in the scallions and leave stand for 1 minute. Lightly stir the eggs in a bowl just enough to break them up, Add the eggs tot the pan and leave to stand for a further 2 minutes, Carefull stir once. Spoon hot rice into individual bowls. Serve immediately

 

Chicken Teriyaki Dinner

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Country of the Food: Japan | Email to Author               Posted on 21 April 2003 @ 09:46:05

Ingredients:
1/4 c Lite soy sauce
3 tb Prepared spicy brown mustard
1 tb Firmly packed brown sugar
1/2 ts Ground ginger
1 tb Sesame seeds
1 Sliced thin medium onion
1 Cut in half garlic clove
2 tb Vegetable oil 4 Skinned boned chicken breast -halves each about 4 oz
Spinach and pepper saute -(see recipe for this)

Directions:
In medium bowl, whisk together soy sauce, mustard, sugar and ginger; set aside. In large, nonstick skillet, over high heat, toast sesame seeds until golden brown, about 4 minutes; remove from pan and set aside. In same skillet, saute onion and garlic in oil until soft, about 5 minutes, if desired, discard garlic clove halves.
Add chicken and soy sauce mixture to skillet. Cover and simmer, turning chicken over once, until chicken is cooked through. Meanwhile, prepare spinach and pepper saute. To serve, place chicken on platter, pour sauce and vegetables over chicken and sprinkle with sesame seeds. Place sauteed mixture on platter. Garnish with scallion fan.

 

Yaki Tori - Chicken Teriyaki Kabobs

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Country of the Food: Japan | Email to Author               Posted on 21 April 2003 @ 09:46:52

Ingredients:
1 1/2 lb Chicken breasts, skinned and -boned
1 bn Green onions, cut into 1" -lengths
1/2 c Soy sauce
2 tb Sugar
1 ts Oil
1 ts Minced fresh ginger root
1 Clove garlic, minced

Directions:
Cut chicken into 1 1/2" square pieces. Thread each of eight 6" bamboo or metal skewers alternately with chicken and green onion pieces (spear onion slices through side, not lengthwise). Place skewers in shallow pan. Combine soy sauce, sugar, oil, ginger and garlic; pour over skewers and brush chicken thoroughly with sauce. Marinate 30 minutes. Reserving marinade, remove skewers and place on rack of broiler pan. Broil 3 minutes; turn over and brush with reserved marinade. Broil 3 minutes longer, or until chicken is tender.

 

Dango Jiru (Dumplings with Miso)

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Country of the Food: Japan | Email to Author               Posted on 21 April 2003 @ 09:47:58

Yield: 6 servings

Ingredients:
3 c Dashi
1/2 c Miso
1/4 pk Mochi-flour
2 Stalks green onions
1 lb White fleshed fish
1/4 ts Gourmet powder

Directions:
1. Add enough Mochi-flour to make a stiff dough for dango, roll into small marble sized balls and make a slight impression on each side, by pinching.
2. Drop balls into boiling dashi.

3. Cut fish into small pieces. Grind Miso in surabachi.

4. When dango (dumplings) rise to the top, add the fish and the miso.

5. Add the gourmet powder and garnish with chopped green onions.

 

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