Cheddar Bay's Chinese Recipes

   

APPETIZER RECIPES

Dim sum is Cantonese for "heart's delight" because these treats and snacks served in tea houses are meant to be enjoyed whenever your heart desires. Although it is the Cantonese who are famous for their dim sum, all regions in China have their own special snack foods. Spring rolls are the delicacies of Shanhai; it is noodles in the province of Szechuan; and in Peking, meat dumplins.

CRAB RANGOONS

1 (8 oz) pkg cream cheese
1 (6 oz) can crab meat, drained and flaked
2 green onions including tops, thinly sliced
1 clove garlic, minced
2 tsp. Worcestershire sauce
1/2 tsp. lite soy sauce
1 pkg (48) won ton skins
vegetable spray coating

In medium bowl, combine all ingredients except won ton skins and spray coating; mix until well blended. To prevent won ton skins from drying out, prepare one or two Rangoon at a time.

Place 1 teaspoon filling in center of each won ton skin. Moisten edges with water; fold in half to form triangle, pressing edges to seal.

Pull bottom corners down and overlap slightly; moisten one corner and press to seal. Lightly spray baking sheet with vegetable coating. Arrange Rangoon on sheet and lightly spray to coat. Bake at 425-degrees for 12 to 15 minutes, or until golden brown. OR (the more traditional way) deep-fry in oil until golden.

Serve hot with sweet-sour sauce or mustard sauce. Makes 48 appetizers.

DIM SUM


(Steamed Chinese Appetizers)

1-3/4 lb. ground meat (beef, pork or a mix of the two)

Basic Mix:

2 eggs
3 T. soy sauce
3 T. sherry
1 tsp. grated fresh ginger
1/2 tsp. white pepper
2 T. sesame oil
3 chopped little green onions
2 T. corn starch
4 T. chopped water chestnut
3 clove garlic, minced

Extra Condiments:

1-1/2 tsp. red chili sauce with garlic
2 tsp. spicy brown bean sauce
3 tsp. hosin sauce
1 tsp. grated orange peel

Wrapper:

1 pkg. wonton skins

In a large bowl, mix meat well with remaining BASIC ingredients. Mix until smooth.

Separate mix into four equal parts. For each part, add one of the EXTRA condiments; mix well.

To stuff the dumplings, put about one overflowing teaspoon or pecan sized ball into a wonton skin. Fold into shape. Possible shapes are fish, chocolate kiss or whatever. Parts of the wonton skin that are sticking out may get tough, so keep this to a minimum. Use a different shape for each condiment so that you will know what is what.

To cook, place on top of lettuce leaf on steam rack (the leaf helps prevent sticking). Be very careful not to let them touch each other or else they will stick. Steam for 20 minutes. Eat hot. Can be frozen and reheated in microwave.

DRAGON'S WINGS

These are as delicious cold as they are straight from the grill, and spicy!

MARINADE:

2 T. rice wine
2 T. Soy sauce
1 T. Ginger root, grated

SAUCE:

1 garlic clove, minced
1 T. ginger root, grated
4 T. soy Sauce
2 T. rice wine vinegar
1 T. sugar
1 T. sesame oil
1/4 tsp. hot chili oil

2 lbs. chicken wings
Chopped green onions

Combine the marinade ingredients in large plastic bag. Add the chicken wings to the bag and marinate at least one hour in refrigerator.

Drain the wings. Grill until cooked, or bake on middle shelf for 40 minutes at 400-degrees.

Mix the sauce ingredients together until thoroughly blended.

Arrange wings on platter. Pour sauce over them to completely cover. Garnish with finely chopped green onion. Makes around 2 dozen.

EDAMAME

This is a popular Asian appetizer, especially in the summertime. Young, green soybean pods are boiled in saltwater, drained, then sprinkled with salt. You eat edamame by popping the soybeans out of the pod and into your mouth, discarding the pods in a bowl. Frozen edamame can be found at Asian markets.

1 lb. young, green soybean pods
2 qts. Water
Sea salt (or Kosher salt)

Bring 2 qts. water to a rolling boil. Immerse 1 lb. green soybean pods in the boiling water; continue boiling for 5 minutes.

Remove from heat. Put under running tap to cool pods down; drain completely. Transfer pods to a serving dish. Sprinkle pods with salt.

Serve as an appetizer on a warm summer evening. Makes 2 servings.

EGG ROLLS

Egg roll wrappers
Meat of one large chicken breast half, diced in 1/4-inch pieces

Marinade:

1 tsp. cornstarch
1/2 tsp. salt
1/2 tsp. sugar
1 tsp. soy sauce
1/2 lb. fresh beansprouts, cleaned and parboiled 1 minute
Finely chopped cabbage and a couple of green onions

You should have about 1 lb. total veggies, however you want to mix them. (Can use mushrooms, chopped water chestnuts if you want to.)

In hot wok, stir-fry any veggies except bean sprouts for a couple of minutes. Add bean sprouts and cook a little longer, but don't wilt them too much. Add 1 T. soy sauce and the SECRET INGREDIENT, 1/2 tsp. (or more, to taste) of Five Spice powder. Stir in, and remove veggies to bowl.

Add more oil to wok and stir-fry chicken. Only takes a couple of minutes. Add veggies back in, just to mix well.

Pour all into collander and let drain and cool. This takes about 30 min. or you get SOGGY eggrolls.

When cool, place a couple of Tbs. on a wrapper with the corner pointing toward you. Fold bottom up and sides in and roll up. Seal top corner with a paste of a little flour and water. Keep dish towel over egg rolls until all are rolled up so they won't dry out.

Fry in hot oil, drain on paper towels, and serve hot with Sweet and Sour Sauce and Chinese mustard.

Makes around 1 dozen, depending on how much filling you use.

RUMAKI I

12 oz. chicken livers
4 oz. water chestnuts, sliced
1-1/2 c. Teriyaki sauce
1/2 tsp. garlic, minced
1/2 tsp. ginger, peeled & minced
12 sliced bacon, cut into 24 pieces
Oil for frying

Cut the whole livers into 2 pieces. Mix together the Teriyaki sauce, garlic and ginger. Add the livers and water chestnuts. Marinate in refrigerator at least 2 hours.

On small skewers, place one liver and one water chestnuts. Wrap the bacon around them and secure.

Heat oil to 350-degrees. Fry for 3 to 4 minutes. Be careful ... they pop!

RUMAKI II

1 (7-1/2-oz) can whole water chestnuts
1 (5 oz) bottle Teriyaki sauce
Bacon
Brown sugar

Marinate water chestnuts in Teriyaki sauce several hours; drain.

Cut bacon strips in half; dip in brown sugar. Wrap each water chestnut in half-strip of bacon. Secure with toothpick.

Place in broiler pan and bake at 400-degrees for 20-30 minutes, turning once.

SWEET 'n SOUR CHICKEN BALLS

1 lb. ground chicken
3 T/ steak sauce or Tonkatsu sauce
1/4 c. bread crumbs
1 egg, beaten
2 c. sweet 'n sour sauce
8 oz. pineapple chunks, drained
1 medium green bell pepper, sliced
6 mushrooms, sliced

Mix the ground chicken, steak sauce, bread crumbs and beaten egg together. Form into small meatballs.

Heat a skillet over medium heat. Cook the meatballs until throughtly heated and browned. Remove from skillet; drain on paper towels.

Prepare the sweet 'n sour sauce. Add the pineapple chunks, green pepper and mushroom slices to the sauce.

Place the meatballs in a serving bowl and pour over them the sweet 'n sour sauce combination, allowing your guests to use toothpicks to pick up the meatballs (or run two or three meatballs thru with a bamboo skewer, and use the sauce as a dip). Serves 4.

BEEF RECIPES

BEEF BROCCOLI

A Classic!

3 T. peanut oil
1-1/2 lb. round steak, sliced into 1/4-inch strips
1 garlic clove, minced
1/2 tsp, fresh ginger, grated
2-1/2 c. fresh broccoli florets
1/2 c. sliced onion
1/3 c. oyster sauce
1 c. chicken broth
1 T. corn starch
1 T. water

Heat the peanut oil in a wok until just smoking. Add the sliced steak, garlic and ginger, and stir-fry until the meat has browned. Remove the seasoned meat from wok with a slotted spoon. Set aside.

To the wok, add the broccoli florets and onion slices. Cover and steam on high for 3-5 minutes, or until the broccoli has turned bright green and become tender.

Pour in the oyster sauce and chicken broth. Saute to completely coat the broccoli and onions.

Make a slurry with the corn starch and water. Add in enough slurry to the wok to thicken the sauce. Add back the beef; heat through until hot.

Serve immediately with steamed white rice or fried rice. Serves 4.

BEEF WITH SNOW PEAS

Wok cooking doesn't get any simpler than it does with this classic Chinese recipe!

6 oz. round steak, sliced into 1-1/2 inch strips
2 tsp. corn starch
1 tsp. sugar
2 tsp. soy sauce
2 T. water
2 tsp. peanut oil
2 spring onions
1/2 tsp. garlic, minced
18 snow peas, trimmed with strings removed
1 green pepper, sliced lengthwise into 1/8-inch strips
1/2 c. beef broth
1 tsp. corn starch
1 T. water

Slice the round steak into 1/4-inch strips. Set aside.

Combine the first measure of corn starch and water together with sugar and soy sauce; mix until the corn starch is completely dissolved. Add the beef strips; toss to coat each piece. Marinate at room temperature for 15-20 minutes.

Heat a wok or heavy skillet over high heat. When hot, pour in 2 tsp. peanut oil; swirl to coat surface. Stir-fry beef strips until they are no longer pink. Remove from wok and set aside.

Add the spring onions and garlic; stir-fry for 30 seconds. Add snow peas and green pepper strips; stir-fry for another 30 seconds. Pour in the beef broth. Continue cooking on high until peppers are barely tender (about 1 minute).

In a small bowl, combine the second measure of corn starch and water to create a slurry. Return the beef strips to the wok; add the corn starch slurry so that it glazes the meat and vegetables. (Sauce will thicken.)

Serve hot atop or alongside steamed white rice or fried rice. Serves 4.

CHINESE PEPPER STEAK

1 to 1-1/2 lb. round steak
2 T. oil
1 garlic clove, minced
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. soy sauce
1 tsp. sugar
1 c. bean sprouts, drained
1 c. canned tomatoes, cut up
2 green peppers, seeded & cut into strips
1 T. cornstarch
2 T. cold water
4 green onions, sliced

Slice steak into narrow strips. In skillet, brown steak in oil. Combine with garlic, salt, pepper, soy sauce, and sugar in slow-cooking pot. Cook on low 6 to 8 hours. Turn control to high. Add bean sprouts, tomatoes, and green peppers. Dissolve cornstarch in water. Stir into pot. Cover and cook on high 15-20 minutes or until thickened. Sprinkle with onions. Makes 4 to 5 servings.

CHICKEN & POULTRY RECIPES

CASHEW CHICKEN

MARINADE:

1 tsp. soy sauce
1 tsp. corn starch
1 T. water

3/4 lb Boneless chicken,
chopped into bite-size portions

1 T. plus 1 T. peanut oil
1 small green pepper, diced
6 water chestnuts, sliced

SAUCE:

2 T. soy sauce
2 T. water
2 tsp. corn starch
1 T. rice wine
1/4 c. Hoisin sauce

1/2 c. unsalted, roasted cashews

Combine the first measures of soy sauce, corn starch, and water together. Add the chicken. Stir to cover. Set aside to marinate for 30 minutes.

Mix together the next meaures of soy sauce, water, corn starch with the rice wine and Hoisin sauce, and thoroughly mix. Set aside.

Heat 1 T. peanut oil in a hot wok until almost smoking. Drain the chicken from the marinade and add to the wok. Stir-fry until browned and cooked through. Remove to a paper towel-covered plate and drain.

Add 1 T. peanut oil again to the wok and heat until almost smoking. Stir-fry the diced green pepper and sliced water chestnuts for 3 minutes. Return the chicken to the wok. Stir-fry until everything is thoroughly mixed. Mix the sauce ingredients together in a small bowl or measuring Cup, then pour the combined sauce into the wok. Stir-fry for a couple more minutes.

Sprinkle with cashews just before serving with steamed white rice. Serves 4.

CHICKEN-MUSHROOM LO MEIN

12 oz skinless, boneless chicken breast halves
2 T. soy sauce
2 T. dry sherry
2 tsp. cornstarch
8 oz dried linguine
1 T. toasted sesame oil
8 oz fresh mushrooms, sliced
1 medium red or green bell pepper, cut into 2-inch strips
4 green onions, cut into 2-inch pieces
6 oz fresh snow peas,strings removed
1/2 c. water
1/2 tsp. chicken base or bouillon granules

Rinse chicken; pat dry with paper towels. Cut chicken into thin, bite-size strips.

For marinade, in a small bowl stir together soy sauce, dry sherry and cornstarch. Add chicken; stir to coat. Cover and chill for 30 minutes.

Meanwhile, cook the pasta according to package directions, preferably al dente (firm to the bite). Drain well; keep warm.

Add cooking oil and sesame oil to a wok or 12-inch skillet. Preheat oven medium-high heat (add more oil if necessary during cooking). Stir-fry mushrooms, bell pepper and in hot oil for 2 minutes. Add snow peas; stir-fry about 1 minute more or until vegetables are crisp-tender. Remove vegetables from wok.

Drain chicken, reserving marinade. Stir-fry chicken for 2 to 3 minutes or until tender and no longer pink. Push chicken from center of wok. Combine water, chicken base or bouillon and marinade; add to center of wok. Cook and stir until thickened and bubbly. Add the pasta and cooked vegetables. Stir to coat. Cook and stir about 1 minute more or until heated through. Makes 4 servings.

CHICKEN SATAY WITH PINEAPPLE-COCONUT SAUCE

Cubed chicken breast*
Bamboo skewers
Chicken stock
Soy sauce
Diced onion
1 can pinepaple chunks
1 c. coconut
Cornstarch
Brown sugar
Rice Vinegar
Sugar

Brown chicken with onions; cool. Skewer 3 to 4 pieces.

In same skillet, add 4 c. water, soy & stock. Add pineapple with juice, vinegar, salt & sugars. Thicken with cornstarch. Add coconut and satay'd chicken. Cover with foil; bake at 250-degrees for 1 hour.

Serve with fried rice.

* Chicken can be substituted with cubed pork tenderloin.

MOO GOO GAI PAN

2 whole chicken breasts
1/2 tsp. salt
1 tsp. cornstarch
2 T. oil
1 c. sliced celery
1 (4 oz) can mushrooms
1 green pepper, sliced
1 can water chestnuts
1 T. soy sauce
1 can baby corn
1/4 c. blanched almonds
20 pea pods

Bone and skin chicken, cut into 1 inch slices. Shake pieces with salt and cornstarch. Stir-fry in hot oil until chicken turns white, approximately 2 minutes. Add mushrooms with liquid, green pepper, water chestnuts, baby corn and soy sauce. Cook 4 minutes longer. Add almonds. Serve with hot rice.

SWEET & SOUR CHICKEN

3 chicken breast halves - skinned, boned
Oil for deep-frying
1 egg white
3 T. cornstarch
1 (8 oz) can unsweetened pineapple chunks with juice
1 T. vegetable oil
2 green peppers, cut in strips
1-1/2 c. chicken stock
1 T. light brown sugar
1 T. vinegar
2 T. soy sauce
1/4 c. water
Hot cooked rice

Slice chicken breasts lengthwise in narrow strips. In a wok or deep heavy skillet, pour oil to a 1-1/2 inch depth. Heat oil to 350-degrees.

In a small bowl, beat egg white until frothy. Add 1 teaspoon cornstarch; continue beating. Gradually add 1 T. plus 2 tsp. cornstarch, beating until egg whites form soft peaks. Dip chicken strips, 1 at a time, in egg white mixture; drain over bowl. Fry strips in hot oil, a few at a time, until evenly browned. Drain on paper towel. Repeat with remaining chicken. Pour oil from wok or skillet; discard. Wipe skillet clean with paper towel. Drain pineapple, reserving juice.

Place skillet over high heat. Add 1 tablespoon oil. When hot, add green peppers. Stir-fry 2 to 3 minutes or until crisp-tender. Pour in reserved pineapple juice and stock. Add sugar, vinegar and soy sauce. Stir to blend.

In a small bowl, combine water and remaining 1 T. cornstarch. Stir cornstarch mixture into simmering pineapple juice mixture. Add pineapple chunks and fried chicken strips, stirring until sauce has thickened. Serve hot over rice. Makes 4 to 6 servings.

PEKING DUCK

1 whole domestic duck (5 to 6 pounds)
Salt
Freshly ground black pepper
1-1/2 c. flour, sifted
2 eggs
2 c. water
Vegetable oil, for pan
1 c. Hoisin Sauce

Preheat the oven to 350-degrees. Season the entire duck with salt and pepper. Place the duck on a roasting pan and roast for 2 hours.

In a mixing bowl, whisk the flour, eggs, and water together. Whisk until smooth. Season the batter with salt. Oil a 6-inch diameter non-stick pan. Heat the pan over low heat. Pour 1 tablespoon of the batter into the pan. Let spread over the surface of the pan to form a very thin pancake. Cook until the pancake is set on top and cooked underneath, about 30 seconds. Flip the pancake over and continue to cook for 30 seconds. Pile the cakes on top of each other and cover with a damp towel to keep them moist. Repeat the above process until all of the batter is used.

Remove the duck from the oven and remove the wings and legs. Carve the remaining meat into thin slices, reserving the skin.

To assemble, smear each pancake with the Hoisin sauce. Lay the duck slices and crispy skin in the center of each pancake. Roll the pancakes, tucking the ends in, like an egg roll/envelope. Garnish each plate with either a leg or wing.

EGG RECIPES

EGG FU YUNG

This Egg Fu Yung is deep-fried, which is the way it was originally serving in restaurants in the 1950's. Pork or chicken can be used instead of shrimp.

Sauce:

1 c. homemade or store-bought Chinese chicken broth
1 T. oyster sauce
1 T. soy sauce
Salt and pepper to taste
1 T. cornstarch dissolved in 4 tablespoons water

Egg Fu Yung:

3/4 lb. fresh shelled, deveined shrimp
1/2 c. mung bean sprouts
1 medium white or yellow onion
1 red bell pepper
fresh mushrooms, to make 1/2 cup
2 green onions
Oil for stir-frying and deep-frying
6 large eggs
Salt and pepper, to taste
1 T. Chinese rice wine or dry sherry

To prepare the egg fu yung sauce, bring the chicken broth to a boil. Stir in the seasonings, and thicken with the cornstarch and water mixture. Keep warm on low heat while making the egg fu yung.

Rinse the shrimp under warm running water. Pat dry & finely chop.

Rinse the mung bean sprouts and drain thoroughly. Peel and dice the onion. Cut the red bell pepper in half, remove the seeds and cut into bite-sized chunks. Wipe the mushrooms clean with a damp cloth and thinly slice. Wash and finely chop the green onions.

Heat 2 tablespoons oil in a frying pan. When the oil is hot, add the shrimp. Stir-fry until they turn pink and are cooked. Remove from the pan.

In a large bowl, lightly beat the eggs with the salt and pepper. Stir in the rice wine or sherry, cooked shrimp and the vegetables.

Heat the oil for deep-frying to 375-degrees. When the oil is hot, add 1/4 of the egg mixture. Deep-fry on each side until browned (about 1 minute). Drain on paper towels. Serve with the egg fu yung sauce poured over top. Serves 4.

RICE RECIPES

FRIED RICE

Steam 2 c. long grain rice.

1 yellow onion
1 stalk celery
1 small carrot
1 c. frozen peas
2 eggs, scrambled
Soy sauce
Sesame seed oil

Saute diced onion, celery and carrot in sesame oil; mix with rice and 2 T. soy sauce. Add 1 c. peas. Fold in scrambled eggs; season with salt, pepper and sesame oil.

Optional additions: Diced chicken, pork or shrimp.

SHRIMP FRIED RICE

3 lb. medium shrimp
1 T. unsalted butter
2 raw eggs
2 T. milk
2 T. sesame oil
1 c. finely chopped spanish onion
1/4 tsp, fresh grated ginger
1/3 c. sweet sherry (oloroso)
2 c. bean sprouts
2 c. cooked long grained rice
1/3 c. light soy sauce
6 green onions, chopped
1 vegetable cooking spray
1 salt and pepper, to taste

Rinse, peel and devein shrimp. Coat a 10 to 12" non-stick skillet with cooking spray and melt butter over high heat. Make an omelet by adding the eggs to the milk and salt and pepper to taste and whisking until fluffy. Pour egg mixture into hot skillet and spread evenly. Cook until puffy and set. Remove omelet with spatula, place in a plate and chop with a knife and fork. Set aside.

Reheat skillet; add sesame oil. Cook Spanish onions on medium heat until slightly transparent, about 3 mins. Add shrimp, cook until they turn plump and pink, about 3 mins. Then add ginger, sherry, bean sprouts and omelet pieces. Cook on low heat and stir frequently so that sprouts are thoroughly covered with the wine and ginger. Add the rice and thoroughly stir mixture.

Add soy sauce and continue to toss mixture so that the soy sauce coats all the rice. Add green onions and continue to mix thoroughly. Serve immediately. Yields 6 Servings

SAUCE RECIPES

CHINESE BROWN GRAVY

1/4 c. soy sauce
1 T. cornstarch
1 T. sugar
1 T. sesame oil
1/2 c. white wine

Blend all ingredients and cook until slightly thickened. Yields 2 Servings

DUCK SAUCE

3 T. sweet bean sauce
3 T. Hoisin sauce
1 tps. sugar
1 T. sesame oil

Mix bean sauce, Hoisin sauce, sugar and sesame oil in a small bowl until smooth.

Serve at room temperature. Delicious served with Peking Duck or Mu Shu Pork. Makes about 1/2 cup.

CHINESE HOT MUSTARD

5 T. hot mustard powder
5 T. water
1 tps. rice vinegar or white vinegar
2 tsp. sesame oil

Combine mustard powder and water in a small bowl, mixing well to dissolve any lumps. Let stand 1 minute. Add vinegar and sesame oil; mix well. Sauce may be covered and refrigerated up to 1 week. Makes 1/3 cup.

SWEET 'n SOUR SAUCE

The tasty classic red sauce that's served in restaurants. Use it with sweet 'n sour entrees or as a dip for appetizers (egg rolls, won ton, etc.).

1/4 c. ketchup
1/4 c. rice wine vinegar
1/4 c. sugar
1/4 c. water

Combine all the ingredients in a saucepan. Bring to a boil, then reduce heat and simmer for 45 minutes.

The sauce can be used with any recipe requiring a sweet & sour sauce, or it can be used as a dipping sauce (serve warmed for dipping). Makes 1 cup.

DESSERT RECIPES

ALMOND COOKIES

2-1/2 c. flour
3/4 tsp. double-acting baking powder
1/2 Cup Crisco or 2/3 c. butter
1/2 c. vegetable shortening
1-1/2 c. sugar
1/4 tsp. almond extract
2 T. beaten egg
30 blanched whole almonds for garnish

Into a bowl sift together the flour and the baking powder and blend in the lard (or butter), the vegetable shortening, and the sugar until the mixture resembles coarse meal.

Stir in the almond extract, the egg, and 1Tbs water, or enough to form the mixture into a soft dough, knead the dough several times, and let it stand in a cool place for 5 minutes.

Preheat an oven to 375-degrees.

Form the dough into 1-1/2-inch balls and press them down with the palm of the hand to form cakes about 1/2 inch thick. Press an almond into the center of each cake.

Bake the cakes in batches on floured baking sheets in the middle of a preheated 375 F oven for 5 minutes. Reduce the temperature to 300-degrees and bake the cakes for 8 to 10 minutes more, or until they are light golden brown. Makes 2 to 3 dozen.

CHINESE FORTUNE COOKIES

1 egg
1/3 c. sugar
2 T. corn oil
2 T. water
1/4 c. cornstarch

Have fortunes prepared in advance. Beat egg on low speed until frothy. Beat in sugar, a little at a time, & continue beating until mixture is a very light yellow and thick. Fold in corn oil. Blend water and a little of the egg mixture into cornstarch, then stir into the remaining egg mix.Heat heavy, well seasoned griddle to 350-degrees, or until drops of water bounce when dropped on the griddle. (For griddles without temperature control, keep heat between low and medium). Drop heaping T of batter on the griddle and spread with the back of a spoon to about 4 in. wide and 1/8 in. thick. Cook until edges are slightly brown & cookies can be easily lifted from griddle with a spatula, 5 - 8 min. (If cookies stick, bottoms need to be cooked a little longer). Turn cookies carefully & cook other side until light brown. Be careful to keep temperature even. Place fortune paper on cookie as soon as it is removed from the griddle. Folding is easier to do than to describe, but the end result is shaped like a horseshoe. Fold opposite edges together, forming a semicircle. Crease crosswise at the center of the straight edge to form a flattened side, then bend the opposing corners together for the traditional shape. Set in a small glass or muffin tin until cookie cools and holds its shape. Wipe griddle & stir batter. Repeat. Makes 12 servings

CHINESE FRIED WALNUTS

These walnuts have a salty/sweet flavor ... decadent. They're of the same caliber as extremely expensive chocolate, diamond bracelets and luxury automobiles ...

1 (2 cups) walnut halves
1/4 c. sugar
1/2 c. oil (for frying)
3 c. water
Salt

You really need to prepare for this one, as you have to move quickly.

Start a teakettle of water to boil, and also bring the three cups of water to a boil in a pan separately. At the same time, start heating a heavy skillet in which you've put the oil to about 350-degrees.

When the pan of water boils, add walnuts and boil one minute. Pour into a colander and pour the teakettle of water over it to rinse.

Put walnuts back into the pan and add the sugar into it, stirring until the sugar is dissolved and the walnuts are well coated with it.

Pour the walnuts into the frying pan (in which you've already heated the oil) and stir-fry for about five minutes, or until the walnuts become lightly browned. Remove and drain on brown paper for a minute, then sprinkle with salt and toss gently. Store in an airtight container.


A Little About the CHINESE NEW YEAR


Legend has it that in ancient times, Buddha asked all the animals to meet him on Chinese New Year. Twelve came, and Buddha named a year after each one. He announced that the people born in each animal's year would have some of that animal's personality.

February 18, 2007 will mark the Chinese New Year (Xin Nian), the Year of the Pig and Year 4704 of the Chinese Calendar. Those born in pig years tend to have excellent manners, make and keep friends, work very hard, and appreciate luxury. They are very loving and make loyal partners. Lucille Ball, Humphrey Bogart, Hillary Rodham Clinton, Wolfgang Amadeus Mozart, Ernest Hemingway, Alfred Hitchcock, Mahalia Jackson, David Letterman, and Arnold Schwarzenegger were all born in the year of the pig.

FUTURE CHINESE NEW YEAR DATES:

2008 - Feb. 7
2009 - Jan. 26
2010 - Feb. 14

Click on the Chineatown image below
for even MORE recipes to help celebrate the Chinese New Year
(or any time you want authentic Asian cuisine!).



Graphics by Cheddar Bay