Mrs. Ma's Chinese Cookbook - Nancy Chin

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Chinese always offer a cup of tea to a guest.

      The varieties of Chinese tea are numerous. Wu I Cha, Yang Shen Cha, Lung Cha, Mo Li Cha, and Hsiang Pien are only a few of the well-known green teas. Kee Mun, Liu An, Wu Long, and Pekoe are the better-known black teas. Jasmine tea, with its delightful scent, is also quite popular.

      To prepare tea, put one teaspoonful of tea leaves into a Chinese teacup. Pour boiling water over the tea leaves and replace the lid. In three minutes the tasty tea will be ready. Partially remove the lid and drink through the opening. The lid will keep the tea leaves inside. Sugar and milk are never used. Instead of brewing the tea in individual cups, you may use a teapot.

      WINE: Chinese wine is usually made from rice, but in some cases from other grains. It serves to give added flavor to either hot or cold Chinese food. Some of the best wines, being quite old, go well with both fish and meat.

      Glutinous rice is the source of Shao Hsing, and the wine should be at least one year old. After it has aged for five years or more, it is known as Hua Tiao (flower decoration) after the floral pattern of the jars in which it is kept.

      Among Western wines and liqueurs, sherry, brandy, or cognac may be substituted in recipes that call for Chinese wine. Japanese sake is also an excellent substitute.

      SIZES AND AMOUNTS OF INGREDIENTS. Since the ingredients called for in this book are those commonly used in the Orient, they differ occasionally from those known in the West. Almost all of them, however, can be obtained without difficulty, and the more exotic-sounding items are available at Chinese and Japanese food stores and restaurants. In cases where suitable substitutions can be made, these are suggested in the recipes. The sizes of typical ingredients can best be judged from the photograph on page 16. The following general suggestions will be helpful:

      Abalone, canned: Size of can is No. 2.

      Bamboo shoot: If fresh, peel and boil for 20 minutes. If canned, boiling is not required, but white calcium deposit should be scraped out before bamboo is used.

      Bean curd: Soft, white, custard-like paste made from soy beans. It is called tou fu in Chinese, tofu in Japanese. One cake equals two cups or three-quarters of a pound. It spoils quickly in warm climates.

      Bean sprouts: Sprouts of green beans, called tou ya ts'ai in Chinese, moyashi in Japanese. Heads and tails should be removed before sprouts are used. Canned bean sprouts should be drained before using.

      Chinese cabbage: Celery cabbage.

      Cucumbers: Oriental cucumbers are only about one-third the size of the American variety when full-grown.

      Eggplants: Oriental eggplants are much smaller than the Western variety and are about the size of a large pear.

      Flour: Wheat flour is meant unless otherwise specified.

      Green peppers: Full-grown Oriental green peppers are ordinarily smaller in size than the American variety.

      Ham: Boiled ham, approximately four inches in diameter.

      Mushrooms: Dried mushrooms, which have an excellent flavor, are the kind most frequently called for in this book. They should be soaked in lukewarm water for 15 to 20 minutes before they are used. Stems should not be used.

      Onions: Round onions or dry yellow onions may be used. In recipes calling for leeks, onions may be substituted in slightly smaller quantities.

      Pork: Uncooked pork is meant unless otherwise specified.

      Potatoes: Size should be such that three potatoes equal one pound.

      Snow peas: Small green peas used shell and all. They should be strung before they are used.

      Spinach: Oriental spinach is smaller in size and more tender than the ordinary Occidental variety and consequently requires less time for cooking.

      Vermicelli: The two types of vermicelli called for in this book are not the Italian type but are made from green beans and seaweed, respectively. The type made from beans is called fên ssû in Chinese and harusame in Japanese. It is used in either hot or cold dishes. The seaweed type is called yang fên in Chinese and ito ganten in Japanese. It resembles gelatine and is best used in cold dishes. Bean vermicelli should be dipped briefly into boiling water before use, while seaweed vermicelli should be soaked for about 20 minutes in lukewarm water. The shiny type of vermicelli is best. Products made from potatoes are poor in quality and dissolve quickly in hot water. In any case, Oriental vermicelli should not be cooked too long or it will become mushy.

      SPICES AND FLAVORINGS. Among the numerous seasonings employed in Chinese cookery, those mentioned below are the most common. They are listed here with general instructions for their use, but in the individual recipes they should be used strictly according to directions in order that the proper flavor will result.

      Bean paste (mien chiang in Chinese, miso in Japanese): Thick, syrupy paste made from soy beans and used for added flavor in such dishes as Pancake Rolls.

      Black pepper: Used chiefly for flavoring noodle dishes and soups. Also mixed with salt for dipping pieces of fried or roasted fowl. Some recipes call for black pepper-corns and some for ground black pepper. In others, powder made from rolled peppercorns is preferred to ground pepper.

      Garlic: Used chiefly for flavoring fish and meats.

      Ginger: Fresh ginger is best, but if it is not available, ground ginger may be used. One-eighth teaspoon of ground ginger is equivalent to one tablespoon fresh chopped ginger. For recipes in this book, one slice of ginger is a thin slice about one inch in diameter. To prevent fresh ginger from drying out, bury it in a flower pot filled with moist sand or loose earth. Ginger juice is obtained by grating fresh ginger and squeezing the juice out through a cloth.

      Leek (long onion): Use white part only. Cut according to instructions in individual recipes. In this book "stalk" means only four or five inches of the white part.

      Monosodium glutamate (wei ching in Chinese, ajinomoto in Japanese): "Accent," "Ajinomoto," and "Gourmet Powder" are popular brands.

      Onion: Round onion may be substituted in slightly smaller amounts in recipes calling for leeks.

      Red pepper: Cayenne or chili pepper. Prepared ground variety may be used, but it is preferable to make red pepper powder by toasting chili peppers in a skillet and rolling them into a powder on a board.

      Red pepper oil: To prepare, heat three tablespoons of sesame oil, fry three or four red peppers in it until they turn dark, remove peppers, and use oil only. Or mix heated sesame oil with ground or rolled red pepper.

      Sesame oil: Used chiefly to give added flavor to vegetables.

      Sesame seed: Either black or white variety may be used unless recipe specifies which. Toasting adds interesting flavor but must be done carefully, since sesame seeds burn easily.

      Soy sauce: This is as important in Chinese cookery as salt is in most other countries. It imparts a special flavor to foods. Since non-Oriental soy sauces are more concentrated and salty, they should be used in smaller amounts than those indicated in recipes in this book.

      Star aniseed: The dry, star-shaped seeds add excellent flavor to beef, pork, and duck.

      Sugar: Granulated sugar is meant unless otherwise specified. Since sugar used in the Orient is not so sweet as Occidental sugar, measurements called for in this book should be slightly decreased if latter is used.

      Tabasco: This goes well with Chinese

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