CHINESE RECIPES

New Zealand Listener, Volume 12, Issue 291, 19 January 1945, Page 22

CHINESE RECIPES

Chinese cooking among housewives in America, Also one of our New Zealand nurses, while on leave in England, told me in her letters that she and her friends were choosing Chinese dishes in restaurants there because they were both tasty and satisfying; she thought that some of these would be very useful to our Daisy Chain. So when I was broadcasting in Washington with Eleanor Howard, a very capable and delightful person who directs a Women’s Programme there, I asked her about this subject. She told me that a collection. of Chinese recipes, nourishing and econ; omical, had been assembled lately by an experienced American home economics consultant with the help of a young |Chinese restaurateur, called Fred Wing; the collection is published -by "United China Relief." Later on Miss Howard posted me the book, and here aré some tecipes from it. I FOUND a good deal of interest in The collector, Mabel Stegner, not only tested every recipe, but chose only those using ingredients which are easily bought tin ordinary American shops. She left out those which used extraordinary things, like birds’ nests and water chestnuts, and bamboo shoots, which could only be bought in the "Chinatown" of a big city. In my turn, I must omit lots of her recipes, because many of the ingredients in American stores are not available in New Zealand at present — especially pork, which figures prominently in so many dishes. Even so, we shall find much of interest in this kind of cooking, especially as the Chinese recipes, although so very old, are right up-to-date in method. For instance, they have always cooked their vegetables by the method we are only now adopting---a short cooking period in a small amount of water, and none of that water thrown away! Another good pit is the balance and the cheapness, little meat and a. large quantity of vegetables COOKED TOGETHER, and the combined flavours always blended by a delicious sauce, make a satisfying main course, Often vegetables are enjoyed when cooked in this way, by people who do not ordinarily eat enough of them. As rice is served with nearly every dish, let me first give you the Chinese way of cooking it." Boiled Rice Wash one cup of rice thoroughly in 5 or 6 waters, rubbing in between the hands. Put it into a 3 quart saucepan, with a tight-fitting: cover. Add 14% cups of cold water, place over a moderate flame and bring to a vigorous boil. This should take from 8 to 10 minutes. When steam and foam begin to escape, turn flame down (or put an_ asbestos mat under) and cook the rice until tenderabout’ 20 minutes. All the water should be absorbed, and the rice should be fluffy and white with each grain separate, Turn the heat very low, and allow the rice to stand over the burner, or in a warm place, until you are ready to serve it. ' WHERE SOY SAUCE IS SPECIFIED use meat extract mixed with a little boiling water. A Chinese cook in ‘Wellington gave me this tip. He said

they always use it; make up a quantity at a time, and keep it ready in safe or refrigerator. He said it is necessary to add a little salt to it, WHEREVER OIL IS SPECIFIED a vegetable or peanut oil is used (not olive oil). .For BOUILLON use good stock. When beef or chicken cubes are again available, Use 2 of them to one cup of boiling water or vegetable stock. Lamb, Asparagus and Tomatoes Cook in boiling water yntil almost tender (not more than 5 minutes) 2 cups of fresh asparagus cut diagonally into one-inch slices, In a heavy pan, preheated, place four tablespoons fat or oil (not olive, but vegetable or peanut), 1 teaspoon salt and a dash of pepper; and add 1 lb. of lean lamb eut diagonally in 1-8th inch thick slices. Add 2 tablespoons onion and 1 clove garlic finely diced, Cook ever a moderate heat, stirring constantly, until lamb is cooked through, about 10 minutes. Add: the cooked asparagus, Add 2-3rds cup beef bouillon (or beef stock, or ceuld be made with essence), and 3 small toma- — toes cut into quarters. Cook over a moderate heat about 2 minutes, Then thicken by adding 1 tablespoon corn- © flour, 44 cup water, and 2 tea soy sauce blended together, Cook for a few more minutes, stirring constantly, until the juice thickens and the mixture is very hot. Serve immediately with hot boiled rice, : Beef with Cauliflower and Green Peas In a preheated heavy 10-inch pee with . lid, place 2 tablespoons fat or oil, 1 teaspoon ‘salt and a dash of pepper. Add 1 Ib. flank or round steak cut in 1-8th inch thick pieces; 2 tablespoons diced onion and 1 diced clove of garlic. Cook all over moderate heat, stirring conStantly, until meat is brown; add one cup of beef bouillon (or good stock). Dice and add 1 medium sized head of cauliflower. Shell and add 1 lb. of fresh green peas. Cover pan tightly and cook over a low heat for 10 minutes. Blend together and add 2 tablespoons cornflour, 2 teaspoons Soy sauce and 1% cup water. . Cook for a few more minutes, stirring constantly, until the juice thickens and the mi is very hot. Serve immediately with hot boiled rice. Steamed Fillet of Flounder with Eggs 53 Cut 2 Ib, fillet of flounder in % inch thick slices, and place in a shallow casserole or baking dish. Sprinkle over and blend in thoroughly, 1 tablespoon melted fat or oil, 1 tablespoon cornflour, and 1 teaspoon soy sauce, Add 1 tablespoon each of scallions and green finely diced, Beat together 4 eggs, 1 cup water or chicken bouillon, 2 teaspoons salt and a dash of pepper, Pour over the fish mixture. Place the casserole over half an inch of water in a deep pan -standing casserole on a rack. Cover pan tightly and steam over low heat for about an hour. Serve immediately with hot boiled rice. Serves 4. ° \