The Everything Chinese Cookbook (74 page)

6 ounces fresh ginger

1½ cups water

1¾ cups sugar

1. Soak the ginger overnight and drain. Peel the ginger, removing any knobs, and cut into chunks.
   
2. Fill a large saucepan with water and bring to a boil. Add the ginger and simmer for about 1½ hours. Drain. Repeat again, simmering until the ginger is tender and can be easily pierced with a fork. Drain well.
   
3. Bring 1½ cups water combined with 1½ cups sugar to a boil, stirring. When the sugar and water have formed a thick syrup, reduce the heat and add the ginger. Simmer until the water is nearly absorbed and the hardened sugar coats the ginger. Remove and roll the ginger in the remaining ¼ cup of sugar. Cool and store in an air-tight container.
   

Versatile Ginger

Queen Elizabeth may have invented the gingerbread man, but Chinese cooks have been putting ginger's subtle flavor to use since ancient times. Fresh ginger is featured in soups, salads, stews, and stir-fries; it is also used to flavor oil and remove fishy odors. And nothing beats a comforting cup of ginger tea when you're feeling run-down.

2 tablespoons Szechwan peppercorns or pink peppercorns

1 can Asian jackfruit

1 can pineapple slices (reserve the juice)

3 tablespoons honey

1–2 teaspoons margarine or butter

A few slices Candied Ginger (page 276), optional

1. Rub the Szechwan peppercorns onto the jackfruit and pineapple slices.
   
2. In a saucepan, add the honey and heat, stirring. Add ½ cup of the reserved pineapple juice. Turn down the heat to low.
   
3. Add the margarine to a skillet and heat on low. If using the candied ginger, add to the frying pan and make sure it is heated through. Remove and set aside. Add the pineapple and jackfruit to the pan. Heat, shaking and turning over the slices to make sure the Szechwan peppercorns are heated through and become aromatic. Turn the heat down to low and add the candied ginger back into the pan.
   
4. Bring the honey and pineapple juice to a boil and give a final stir. Pour over the fruit. Serve immediately.
   

Tropical Temptations

Tropical fruits live up to their exotic names. Durian is famous for its unique combination of foul odor and heavenly taste, while a single jackfruit can weigh up to 100 pounds. While fresh Asian fruit is subject to seasonal availability, canned versions can be found in Asian markets.

Banana Fritters (page 280)

2 tablespoons oil

5 tablespoons sugar

2 tablespoons sesame seeds

Bowl of ice water

1. Prepare Banana Fritters recipe, deep-frying the bananas a second time.
   
2. Heat oil in a skillet. Add the sugar, stirring constantly, until it dissolves and turns a light brown. Immediately add the deep-fried banana slices to the pan, sprinkle with the sesame seeds, and toss to coat with the caramelized sugar. Remove and plunge, one piece at a time, into the bowl of ice water so that the caramelized sugar hardens.
   

¼ cup milk

1 tablespoon sugar

¼ teaspoon almond extract

3 eggs, lightly beaten

1. In a small saucepan, scald the milk. Mix 3 tablespoons of the milk with the sugar, stirring. (You can discard the leftover milk.) Add the almond extract to the milk and sugar mixture, and add the mixture to the beaten egg.
   
2. Pour the egg mixture into a pie plate, and steam in a wok on medium to medium-high heat until a toothpick comes out clean.
   

Cooking Tips

For best results, it's important not to let too much air into the egg mixture. Lightly beat the eggs so that, if possible, no air bubblesform. Scalding the milk makes for a shorter cooking time.

6 Chinese dates

3 cups glutinous rice flour

1 cup boiling water

1¼ cups brown sugar

2 tablespoons milk or as required

1 egg

1 tablespoon vegetable oil

1 tablespoon sesame seeds

1. Soak the Chinese dates in hot water for at least 30 minutes to soften. Cut in half and remove the pits.
   
2. Place the glutinous rice flour in a large bowl. In a separate bowl, mix the boiling water and the sugar.
   
3. Make a well in the middle of the glutinous rice flour and stir in the sugar-and-water mixture. Add the milk and the egg. Stir until the batter is well mixed.
   
4. Prepare the wok for steaming. Grease a cake pan with the vegetable oil and pour the cake batter into the pan. Decorate with the dates and sesame seeds.
   
5. Set the cake pan on a bamboo steamer and place in the wok. Steam the cake for 50 minutes, or until the edges move away from the cake pan. Cool. To serve, cut the cake into wedges.
   

Chinese Dates

Also known as jujubes, these tiny red berries with the crinkly skin have been enjoyed in China since ancient times. Their delicate sweetness makes them a valuable addition to desserts and soups; they can also be enjoyed alone as a snack. Soak in water to soften before using.