Title: Chinese-Japanese Cook Book
Author: Bosse, Sara
Author: Watanna, Onoto
Publisher: Chicago, New York: Rand McNally & Company
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[Illustration: An image of a woman sitting in Japanese style home, cooking what looks like soup.]
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[Illustration: The seal of the Beatrice V. Grant Stand Fast Endowment Fund.]
BEATRICE V. GRANT
MSU 1929 - 1965
PROFESSOR of FOODS & NUTRITION
COLLECTOR of RARE COOKERY BOOKS
Her private collection of rare cookery books was donated by her sister, Dr. Rhoda Grant, to the MSU Libraries, May 1984.
Jan Longone
Wine & Food Books
1207 W. Madison
Ann Arbor, MI 48103
734-653-4094
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CHINESE-JAPANESE
COOK BOOK
>
BY
SARA BOSSE
AND
ONOTO WATANNA
CHICAGO
NEW YORK
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> CONTENTS
Preface.............1
PAGE
Rules for Cooking..............................9
Soups.........................................12
Gravy.........................................19
Fish..........................................20
Poultry and Game..............................27
Meats ........................................36
Chop Sueys....................................41
Chow Mains....................................47
Fried Rice....................................51
Omelettes.....................................54
Vegetables....................................57
Cakes.........................................64
Soups.........................................71
Fish .........................................75
Poultry and Game..............................79
Omelettes and Custards........................87
Vegetables and Relishes.......................93
Cakes, Candies, Sweetmeats...................104
Bean Sprouts and Beverages...................109
List of Chinese and Japanese Groceries.......111
Index.............113
> PART I CHINESE RECIPES
> PART II JAPANESE RECIPES
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> PREFACE
Chinese cooking in recent years has become very popular in America, and certain Japanese dishes are also in high favor. The restaurants are no longer merely the resort of curious idlers, intent upon studying types peculiar to Chinatown, for the Chinese restaurants have pushed their way out of Chinatown and are now found in all parts of the large cities of America. In New York they rub elbows with and challenge competition with the finest eating palaces. Their patronage to-day is of the very best, and many of their dishes are justly famous.
There is no reason why these same dishes should not be cooked and served in any American home. When it is known how simple and clean are the ingredients used to make up these Oriental dishes, the Westerner will cease to feel that natural repugnance which assails one when about to taste a strange dish of a new and strange land.
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Bread, butter, and potatoes are never used by the Chinese or Japanese. Tea is drunk plain, with neither cream nor sugar, but great care should be used in its brewing. Rice is indispensable, and should be cooked in that peculiarly delectable fashion of which the Oriental peoples alone are past masters. The secret of the solid, flaky, almost dry, yet thoroughly cooked rice lies in the fact that it is never boiled more than thirty minutes, is covered twenty minutes, never stirred nor disturbed, and set to dry on back of range when cooked, covered with a cloth. Mushy, wet, slimy, overcooked rice is unknown to the Chinese and Japanese. Sweetened rice, as in rice pudding and similar dishes, is unknown. Rice takes the place of such staples as bread and potatoes. Syou, sometimes called Soye, is similar to Worcestershire and similar European sauces. In fact, the latter are all said to be adaptations of the original Chinese syou, and most of these European sauces contain
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syou in their makeup. It lends a flavor to any meat dish, and is greatly esteemed by the Oriental peoples.
In China, with the exception of rice, bonbons, and so on, food is served in one large dish or bowl, out of which all eat, using the chop-sticks. Considerable etiquette governs the manner of picking desired morsels from the main bowls. In high-caste or mandarin families a servant has his place at the foot of the table, but he stands throughout the meal. It is his duty to serve at the table the portions from the main dishes to each individual, and to do what the host generally does for the comfort of those at table. The other servants waiting on table take their orders from him, and he is really there as a sort of proxy for the host.
In Japan, individual meals are brought in on separate trays to each person. All sit cross-legged upon the floor before their trays. The Japanese consider it gross and vulgar to put
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food in quantity upon the plate. The portions are very small, the largest being about the size of an egg. There is a striving for daintiness and simplicity.
For this book only such Chinese and Japanese dishes have been selected as would appeal to the Western palate, and which can be prepared with the kitchen utensils of Western civilization. Many dishes prepared by the Chinese cooks in this country are only modifications of their native dishes. Recipes for the same dish, obtained from different parts of China, vary considerably. The combinations here given are those which experience has proved most easily prepared and most palatable.
The authors advise any one who intends to cook "Chinese" to go to some Chinese restaurant and taste the various dishes he desires to cook. A good cook always should know what a dish tastes like before he tries to cook it. All cooks can tell how the taste of a strange dish reveals to him
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many things, and it is often possible to guess of what the dish is composed.
No cookbooks, so far as the authors know, have ever been published in China. Recipes descend like heirlooms from one generation of cooks to another. The recipes included in this book (the Chinese ones, that is) have been handed down from Vo Ling, a worthy descendant of a long line of noted Chinese cooks, and himself head cook to Gow Gai, one time highest mandarin of Shanghai. They are all genuine, and were given as an especial expression of respect by a near relative of the famous family of Chinese cooks.
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>
PART I
CHINESE RECIPES
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> RULES FOR COOKING
> GENERAL
The first and the most important rule for Chinese cooking is cleanliness, first of the hands, second of the utensils, and third of the food.
Meat should not be washed, but should be rinsed in cold or lukewarm water and, if necessary, singed over a hot flame and scraped with a sharp knife.
All vegetables and fruit should be washed in cold water,--if necessary, in fifty different waters.
Never use soap to wash saucepans. Use washing soda or sand.
All cloths and dish towels should be boiled and rinsed thoroughly.
Care must be taken to measure accurately the ingredients of recipes, for the spices and relishes used in Chinese kitchens are exceedingly hot and pronounced in flavor.
To make rich stock for soup use
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only a quart of water to every pound of veal, mutton, or beef bone.
To determine whether a fish is fresh, watch that its flesh is firm and thick, its scales glistening, and its eyes prominent.
When dropped into a bowl or pan containing cold water, eggs that are absolutely fresh will immediately sink to the bottom and rest there; eggs which are not perfectly fresh will stand on end or rise a little.
Delicious dishes can be obtained only from the use of the purest and best quality of ingredients. A good cook needs to be as well a discriminating purchaser.
Glass measures recording pints and quarts of liquid and ounces and pounds of solids (like sugar), with the fractions thereof, are handy and sanitary.
TO BOIL RICE |
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one and a quarter cupfuls of cold water. Cover tight, and boil slowly half an hour--no more. On no account stir. Rice should not be disturbed till it is taken up; that is the secret of the dry, finely cooked Chinese rice. Set on back of range, covered with a clean cloth or napkin, until ready to serve. Rice should be served in individual bowls, replenished as soon as empty throughout the meal. With the Chinese it takes the place of bread or potatoes. Salt is not added until it is served.
TEA |
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> SOUPS
YEA FOO MAIN |
Have the soup stock boiling hot. Then wash thoroughly in cold water all the above vegetables, and cut in small pieces. Add to the soup one tablespoonful of syou, and the salt and pepper. Let all boil twenty minutes; then add the vermicelli and boil fifteen minutes more. Serve with hard-boiled eggs cut in quarters.
YAT KO MAIN |
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of syou; one small onion; one stalk of celery.
Boil the noodles until tender--about ten minutes. Then remove from the hot water, and put in cold water to soak, while preparing the soup. To one quart of good soup stock add one onion and one stalk of celery, chopped fine, pepper and salt, and one tablespoonful of syou. Boil ten minutes. Remove noodles from the cold water, add them to the soup, and boil for five minutes more. The ham should be shredded. Just before serving sprinkle it on top.
SOUP STOCK |
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cool. When cold it will be a thick jelly, and is used as the foundation for various soups and gravies.
MO KU GAI T'ONG |
Clean a fresh young chicken of about two and one half pounds. Cut off all the flesh; put the bones, with liver and gizzard, into three pints of cold water, and boil for two hours, adding water if it boils away. While the stock is boiling, prepare the following: Cut up the chicken meat into small pieces. Cut up very fine one quarter pound of lean pork. Wash and soak in lukewarm water one quarter pound of dried mushrooms. Pull off all the stalks. Peel and cut a dozen lotus seeds or water chestnuts. Chop three stalks of celery
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very fine, and also one onion. Pour off the liquor from the bones, and strain. Cut up liver and gizzard fine and return to stock. Add all the ingredients, with one teaspoonful of salt and one tablespoonful of syou. Boil all together for one hour.
GAI GRUN YUNG WAA |
To make this soup, the bird's nest is first boiled an hour, then drained and put into cold water. Meanwhile the cooked chicken meat is well pounded, so as not to be in large or hard pieces, and a cupful of the cold stock is added to it. Next the bird's nest is taken from the cold water and well drained, and added to the soup stock. Boil for half an hour. Now the chicken meat is added, and also the egg, the latter having previously been finely
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crumbled. The soup is taken off the fire as it begins to boil again after the last addition. Before serving, the minced ham is sprinkled on top.
Bird's nest is a gelatinous substance, a species of seaweed, with which certain Chinese birds, the esculent swallow and the white-backed swallow, build their nests. It is also found in Java. It is one of the most delicious of Chinese foods, and esteemed and praised not alone by the Chinese but by all travelers in the Orient.
SEAWEED SOUP |
Boil one can of seaweed until it is like thin jelly. Have ready three chicken giblets, chopped very fine, having first boiled them one hour in a quart of water. Add the seaweed, and boil all together for half an hour. Strain, then crumble in the yolks of
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two hard-boiled eggs, stir in two tablespoonfuls of syou, and salt to taste. Rub smooth one and a half teaspoonfuls of Quong Sang Chong in a little cold water, then add to the soup and stir until it thickens slightly. Serve with a small piece of seaweed on top that has been soaking in spiced vinegar.
BÄK TOY GUN |
No meator stock is used for this soup. Have ready three pints of boiling, salted water, with the two tablespoonfuls of syou in it. Add all of above vegetables (which have been previously washed in cold water, and cut in small pieces) except the mushrooms and celery. Boil for fifteen minutes, then add the mushrooms
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and celery. Whip up the three eggs in a little cold water, and drop slowly into the boiling soup, stirring the soup as it drops, and it will form into fanciful shapes. Remove at once, and serve.
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> GRAVY
Use pork fat cut up and fried crisp. Then rub smooth one tablespoonful of Quong Sang Chong (water-chestnut flour) or rice flour in cold water, and stir it slowly into the boiling fat until it thickens and browns. Add syou, salt, pepper, and a little sugar. In preparing chop sueys and similar dishes, use this gravy
if the mixture is too dry.
GRAVY WITH ONIONS |
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> FISH
TEN SUNE GUNE |
Clean a sea bass of about two pounds. Take out all the insides, taking care to keep the fish whole. Then put it into a medium deep dish large enough to fit the fish. Pour over it water almost boiling, cover fish well over. Put a lid on dish, and leave on range for one hour. Do not boil, but keep it hot. Now prepare the following sauce: Rub smooth one tablespoonful of Quong Sang Chong. To a cup and a half of water add one tablespoonful of salt, one and one half tablespoonfuls of sugar, and two and one half tablespoonfuls of vinegar. Mix well. Boil until it thickens,
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stirring constantly to prevent burning. Dish up the fish, place on another hot, dry dish, then pour over it the sauce, and serve with rice.
PINEAPPLE FISH |
Clean a haddock or codfish of about two pounds and take out the bones. Rub well with salt, and set in a fish pan. Cover well with boiling water, and let it simmer gently for twenty minutes. Drain off all the water, and add one tablespoonful of syou and one can of preserved pineapple. Let this simmer slowly for fifteen minutes longer. Thicken with cornstarch or Quong Sang Chong, and serve with rice.
LOBSTER OMELETTE |
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Use small frying pan and put into it a tablespoonful of peanut oil. Heat it. Now beat two eggs with a tablespoonful of cold water. Pour half in the pan. Have ready the cooked lobster, broken into small pieces. Quickly pour in the other half of beaten eggs, and cook slowly for five minutes. Slip off pan without breaking, and make two or three more omelettes in exactly the same way, or have several small frying pans and cook all at once, serving one omelette on top of another in a hot water-heated platter.
COLD PICKLED FISH |
Any white fish can be used that is large enough to slice. Wash the fish, then wipe dry and lay it in an earthen dish. Mix together one pint of vinegar and one pint of water, and when boiling, pour it over the fish. Cut
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up four red peppers, taking out the seeds. Sprinkle the salt and sugar over the fish, and then lay in the peppers. Cover tight, and put away for two hours. Then drain off all vinegar and water. This dish is very good served with bamboo shoots, rice, or any kind of vegetable.
YEU |
Take any dried fish, and remove all bones and skin. Then pound the fish to a powder, and mix one cup of the fish with a quarter pound of blanched almonds, also pounded, two cupfuls of dried and powdered rice flour, and half a teaspoonful of salt. Beat the whites of two eggs with a little cold water, enough to make a thin paste. Mix well all together. Roll very thin, cut into cakes, and bake in a
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hot oven in hot peanut oil for twenty minutes. Remove the cakes from the oil, and drain on paper in a slow oven until cakes are dry and crisp.
SHRIMP OMELETTE |
Put the sweet lard in the pan, and when hot throw in the mushrooms, which have been first washed and cut small. Cook for five minutes, then add the shrimp meat, which has previously been cooked and flaked. Cook for two minutes more. Beat five eggs and throw in the pan, and cook for five minutes, taking care not to burn, but do not stir or shake the pan, save very gently. Slip omelette off pan without breaking, and with the mushroom and shrimp side up, or folded in two. Serve on a hot platter.
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DRIED SHRIMP STEW |
Soak the shrimps in cold water for half an hour, drain, and cover with cold water, add the cayenne pepper and syou, and boil slowly about one hour. Mix the rice flour with cold water to a smooth paste, and stir until it thickens. Serve with rice.
CURRY SHRIMPS |
Fry to a light brown in one tablespoonful of pure olive oil, one onion, chopped fine. Mix one and one half teaspoonfuls of curry powder with a little cold water to make a smooth
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paste, and stir it in. Add a tablespoonful of syou, a cupful of boiling water, a teaspoonful of salt, a dash of cayenne pepper, and dust with rice powder, stirring until it thickens. Have ready a pound of cooked shrimps, flaked, or white fish may be used instead. Simmer for five minutes, and serve with rice.
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> POULTRY AND GAME
FRIED CHICKEN |
Clean a young spring chicken, and cut it into small pieces. Fry to a golden brown in hot, sweet lard. Serve with a brown gravy prepared as follows: Boil the giblets until tender, then chop very fine and return to the liquor in which they were boiled. Add a tablespoonful of syou and half an onion chopped fine; boil for ten minutes. Thicken with a teaspoonful of cornstarch or rice flour, and pour over the chicken. Serve hot, with rice.
SHU BOK AP |
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two tablespoonfuls of syou; one tablespoonful of Chinese almonds; one quarter pound of white mushrooms; one teaspoonful of salt; yolks of two eggs, hard-boiled.
Cut the squabs in pieces, not too small. Let the legs be separated from the body, also the wings, and cut the rest in four pieces. Singe off all hair and feathers. Wash in cold water, and wipe dry. Dip each piece of squab in dry flour, and toss in boiling olive or peanut oil. Cook until it is crisp. Drain off all fat, while preparing the following: Put one tablespoonful of olive oil in the pan, and when it is hot, place the chicken livers (chopped very fine) in the fat, add a small minced onion, two tablespoonfuls of syou, a tablespoonful of Chinese small almonds, blanched and chopped, and a quarter of a pound of white mushrooms, cut small. Fry for ten minutes, then pour into hot dish and place the squab on top, garnished with crumbled hard-boiled yolks of eggs.
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ROAST SQUAB |
Clean and singe a plump squab. Rub inside and out with salt. Stuff it with the following: A dozen mushrooms, peeled and cut small, a tablespoonful of almonds which have been blanched and chopped fine, and a little minced onion. Mix together, and fill the squab. Now sew or skew tight, and melt the tablespoonful of chicken fat and pour it over the squab. Place in a hot oven and roast for half an hour, basting and turning frequently. Make the gravy, meanwhile, by chopping fine two chicken livers and frying them in a teaspoonful of chicken fat. When very brown, stir in a teaspoonful of cornstarch until brown. Now add two tablespoonfuls of syou, and serve with the squab.
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STEAMED DUCK |
After the duck has been well cleaned, inside and out, cut down the breast, dry well, and rub it thoroughly with salt. Lay in a bowl, and then prepare the following filling: Take one quarter pound of pork, chopped fine; one quarter pound of mushrooms, cut small, and one quarter pound of water chestnuts, sliced thin. Boil one quarter pound of barley for ten minutes, adding half a tablespoonful of syou and a teaspoonful of salt. Mix together all of the above ingredients, fill the duck, and sew or skew it up. Steam for three hours, and serve with rice.
DUCK WITH HERBS |
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two stalks of celery; one lemon peeling; one quarter clove of garlic; two tablespoonfuls of syou; one tablespoonful of mixed spices; one cup of stock; one dozen mushrooms; one teaspoonful of salt; one tablespoonful of parsley.
Drain and singe the duck. Wipe, then thoroughly dry, inside and out, with a clean, damp cloth. Line a pan with small pieces of pork (fat). Sprinkle the bottom with minced onion, celery, grated lemon peel, and the garlic, grated fine. Lay the duck in and cover with a tablespoonful of mixed spices, two tablespoonfuls of syou, and a cup of rich stock. Set over the fire and simmer for two hours, basting often. Wash the mushrooms and turn them in, and cook all together for ten minutes. Take up, and thicken the gravy with cornstarch or rice flour. Lastly, toss in the chopped parsley. Cut up the duck in small pieces (not too small), arrange on dish, pour the gravy with the herbs around the duck, and serve hot with rice.
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BOO LOO GAI |
Wash and singe a young, fresh chicken and cut off all the flesh. Slice it, put a tablespoonful of sweet lard in the pan, and fry. Do not let it burn. Add the chicken, and fry brown. Add a tablespoonful of syou and a can of preserved pineapple, and cook slowly for fifteen minutes. Thicken the pineapple juice with a teaspoonful of Quong Sang Chong, and serve hot with rice.
SWEET AND PUNGENT CHICKEN |
Take a young chicken of about three and one half pounds. Clean and singe it, and remove all the bones.
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Lay in a stone dish and over it pour (enough to cover well) a mixture of two cupfuls of boiling vinegar, a dessert-spoonful of salt, and two tablespoonfuls of sugar. Cover, and put away in a cool place for twenty-four hours. Prepare a brown gravy by chopping half an onion and frying it a light brown in sweet lard or chicken fat. Cut the chicken into quarters, and put in a pan with two tablespoonfuls of syou. Simmer for half an hour very gently. Serve with rice.
LYCHEE CHICKEN |
Cut into small pieces a fresh young chicken of about two pounds and rub well with salt. Fry two tablespoonfuls of sweet lard a very light brown. Add two tablespoonfuls of syou, and cover tight. Simmer for half an hour. Have ready a quart of lychee nuts,
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peeled and stoned. Add these to the chicken, with the minced onion, and cook slowly for twenty-six minutes. Serve with rice.
HOP HO GAI DIN (Fried Chicken with Almonds or Walnuts) |
Use only the breast of a young chicken, and cut it in small tubes. Fry to a golden brown in two tablespoonfuls of olive oil. Take a cupful of almonds or walnuts, blanched and chopped, and half a pound of small white mushrooms cut up small; to this add a teaspoonful of onion juice and two tablespoonfuls of syou. Turn all in with the chicken and simmer half an hour. Thicken with Quong Sang Chong, and garnish with a border of nuts.
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CHICKEN WITH MUSHROOMS |
Put the lard in the pan, and have it boiling hot. Cut up a young chicken, and remove all the bones; then lay it in the fat, and cook to a golden brown. Mince the onion and add. Wash and cut up the mushrooms, and add with a tablespoonful of syou. Cook all slowly for fifteen minutes.
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> MEATS
PORK WITH GREEN PEPPERS |
Cut the pork in strips about two inches long and half an inch thick. Wash the peppers, remove the seeds, and cut into small pieces; then add to the meat with two tablespoonfuls of syou, one onion chopped fine, and a tablespoonful of salt. Cover, and cook for ten minutes. Serve with rice.
CHINESE FRIED PORK WITH ONIONS |
Cut about a pound of fresh pork (not too fat) in tubes, and fry a light brown. Cut up two large onions and fry with the pork until all is brown,
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then add the salt and two tablespoonfuls of syou, and fry very hot. This is very tasty, and good served with boiled rice.
PEPPER STEAK |
Take the upper cut of the round of beef and cut into strips about two inches long. Fry in the beef suet for about four minutes, then add one onion, cut fine. Have the green peppers washed and the seeds removed, and cut in small pieces. Turn in with the beef, and add three tablespoonfuls of syou and some salt. Cover tight, and let simmer for ten minutes.
BEEF KIDNEY WITH CHINESE MUSHROOMS |
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dash of cayenne pepper; two tablespoonfuls of chopped fat pork; three tablespoonfuls of syou.
Soak the kidney for half an hour in cold water with a handful of salt; then cut in small pieces and fry in pork fat. Wash a quarter of a pound of dried mushrooms in lukewarm water, pull off the stalks, and soak for ten minutes. Add this to the kidney, with one small chopped onion, one and one quarter teaspoonfuls of salt, and three tablespoonfuls of syou. Cover tight, and boil very slowly for one hour, adding boiling water if it dries. Serve with rice.
FRIED BEEF WITH MUSHROOMS |
Use the upper part of the round, or rump steak, cut in small pieces (strips about two inches long). Chop up the suet and fry out all the fat,
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drain, and fry the beef in it good and brown. Add the onion and slice the lotus seeds. Cut up the mushrooms and turn in. Fry for about two minutes, then add two tablespoonfuls of syou and salt. Cover up tight, and let it simmer for fifteen minutes. Serve with rice.
FRIED RICE WITH CHICKEN AND MUSHROOMS |
Boil one pound of rice for twenty minutes. While this is boiling, prepare the following: Take one pound of cooked chicken and cut it in small pieces. Put a tablespoonful of pork fat in the pan, and when it is very hot turn in the chicken and fry for a few minutes. Then cut up two stalks of
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celery, one onion, and six water chestnuts, and add with the syou cayenne, and salt. Fry all for ten minutes, then place the rice in a platter and pour the above over it. Cover tight, and let it soak through the rice thoroughly. Then garnish with chopped parsley, and serve.
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> CHOP SUEYS
EXTRA WHITE CHOP SUEY |
Cut in small pieces the breast of a young chicken of about one and one half pounds. Put a tablespoonful of chicken fat in a deep frying pan, and heat very hot, then put in the chicken and fry brown, stirring to keep from burning. Have ready the following ingredients: One pound of fresh white mushrooms, cut small; half a bunch of celery, chopped; a dozen water chestnuts, peeled and cut in slices; two white onions, and half a can of bamboo shoots, all sliced. Add all these to
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the chicken, and cook for ten minutes. Now add two pounds of bean sprouts, and cook for another five minutes with two tablespoonfuls of syou and a dash of cayenne pepper. Simmer for five minutes longer, and serve with rice.
DUCK CHOP SUEY |
Carefully wash the duck and remove the bones, then wipe dry and pound the meat until tender. Then chop up about a tablespoonful of duck fat, and fry. Remove all lumps of fat, leaving only the clear oil, and put in the duck meat, cut in small pieces. Fry to a golden brown. Add one and one half
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tablespoonfuls of syou, a dash of cayenne pepper, and half a tablespoonful of salt. Cover, and let simmer for twenty minutes while preparing the following: Wash and soak for ten minutes one cup of dried mushrooms, pulling off all stalks and cutting small; cut up a bunch of celery small, and add a cupful of small white onions. Slice a dozen lotus seeds very thin, and half a can of bamboo shoots. Put all in with the duck and fry ten minutes; then add two pounds of bean sprouts and cook five minutes longer. Serve with rice.
GAR LU CHOP SUEY |
Cut half a pound of pork (not too
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fat) into small pieces, and fry to a nice golden brown. Chop into small pieces half a bunch of celery, and wash and soak half a pound of Chinese dried mushrooms, discarding the stalks. Chop up one onion, and a very small piece of garlic, chopped very fine. Season with three tablespoonfuls of syou. Salt, and add a dash of cayenne. Fry for ten minutes, then add half a can of bamboo shoots and fry for five minutes longer. Lastly, add one and one half pounds of bean sprouts, and cook all together for ten minutes. Serve with rice.
GAI YUK CHEE YUK (Chicken and Pork Chop Suey) |
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Take half a pound of chicken cut from the breast and half a pound of lean pork, and cut both into small pieces. Heat three tablespoonfuls of sweet lard; when it is well melted, put the above meat in the fat and fry until brown, stirring to keep it from burning. Have ready the following ingredients: One half pound of fresh or dried mushrooms which have been washed in lukewarm water (if dried mushrooms are used, soak them for ten minutes and pull off the stalks), half a bunch of celery chopped small, a dozen lotus seeds or water chestnuts peeled and cut into thin slices. Cut up one onion, also half a can of bamboo shoots and two pounds of bean sprouts. Wash all well and drain in colander. Put all these, except the bean sprouts, with the meat, and cook for ten minutes; now add the bean sprouts, one and one half tablespoonfuls of syou, a dash of cayenne pepper, and salt, and cook for five minutes. Serve with rice.
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CHOP SUEY (PLAIN) |
Cut half a pound of pork in small pieces, and fry for three minutes. Cut up the veal and add it, frying for five minutes. Chop up two onions and half a bunch of celery into small pieces, slice thin a dozen water chestnuts and half a can of bamboo shoots, and turn into the pan with three tablespoonfuls of syou and half a tablespoonful of salt. Cook for ten minutes. Add the bean sprouts, and cook all together for five minutes. Serve with rice.
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> CHOW MAINS
MEAT CHOW MAIN |
Into a quart of peanut oil put a quarter of a pound of noodles, and cook until crisp; then remove and drain. Meanwhile take one pound of pork, cut it in small pieces, and fry a golden brown. Cut up half a pound of veal, and fry with the pork for five minutes. Add two tablespoonfuls of syou and half a tablespoonful of salt to this, and let it simmer slowly, while preparing the following: Wash, and soak for ten minutes, half a pound of Chinese dried mushrooms, pulling off the stalks; half a bunch of celery,
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cut small; also one onion, chopped fine, and half a dozen water chestnuts, sliced fine. Turn these in with the meat and cook all together for five minutes. Place the noodles on a hot platter as a bottom layer, then the meat and vegetables. Garnish the top with threaded ham and the crumbled yolks of two hard-boiled eggs.
CHICKEN CHOW MAIN |
Have the peanut oil boiling hot and toss in the noodles. Fry until they are crisp, then take them from the oil and drain, while preparing the following: Take four ounces of fine chopped pork and half a pound of
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chicken meat, also chopped. Now add two tablespoonfuls of syou and one teaspoonful of salt. Cook all for ten minutes. Lay the noodles on a platter, forming a layer at the bottom of the dish, and place the vegetables and gravy on top of the noodles. Add a layer of the shredded chicken breast, lastly the yolks of hard-boiled eggs, crumbled, as a garnish. Serve very hot.
LOBSTER CHOW MAIN |
First boil the peanut oil and into it throw the noodles, cooking until crisp. Remove and drain, while preparing following: Put teaspoon of sweet lard into frying pan, and when hot turn in half the lobster meat, which has previously been cooked. (Canned
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lobster will do as well.) Cook for a few minutes, then add the onion, mushrooms, and water chestnuts. The bamboo shoots are added last, and all fried for ten minutes. Take a hot platter, and place the crisp noodles as a layer at the bottom of the dish, and spread above ingredients on top. Then take the other half of the lobster meat, and place a layer on top. Garnish with shredded yolks of hard-boiled eggs.
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> FRIED RICE
FRIED RICE WITH HERBS |
Fry one large onion a light brown in one and one half tablespoonfuls of pork fat; chop up three stalks of celery very fine, and add five water chestnuts, sliced thin. Fry all a light brown, then take two cups of rice that has boiled for twenty-five minutes, or use cold rice if you have any on hand. Mix all together with salt and cayenne and syou, and fry for ten minutes, shaking and stirring constantly. Serve hot, garnished with any meat or fish, or alone. This is very tasty.
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FRIED RICE WITH EGGS AND HERBS |
First wash the rice and boil for half an hour. Cut up the pork very small, and fry brown. Add one onion, chopped fine; the three water chestnuts, sliced thin, and one stalk of celery, cut small. Salt and pepper, and fry all for ten minutes, taking care not to brown. Now turn in the rice, and fry five minutes. Meanwhile beat up six eggs, pour them over the mixture, stirring and shaking the pan constantly for five minutes, and serve hot.
FRIED RICE WITH TOMATO SAUCE |
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Cut up the pork and fry brown. Put in the onion, then the tomatoes and salt and cayenne. Fry for five minutes. Turn the rice, which has previously been cooked, into the pan and fry all together for five minutes. Place on hot platter, and garnish with minced parsley and eggs, threaded. Serve very hot. Make eggs thread by beating them with a tablespoonful of water, then pour through a sieve into boiling water and use as a garnish.
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> OMELETTES
FOO TAY DÄN |
Heat one tablespoonful of ham fat very hot. Chop up half a cupful of ham meat; slice thin half a dozen water chestnuts and half a small onion. Fry all together for five minutes; then beat six eggs, turn in pan, and scramble.
FOO YUNG DÄN |
Beat four eggs well; have ready half a minced onion and four sticks of celery, chopped very fine. Put in the frying pan four ounces of pork,
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chopped fine, and fry until brown. Now add the herbs, with a dessert-spoonful of syou, and finally the beaten eggs. Let the whole cook for five minutes, without touching, but be careful to keep it from burning. Fold one half over the other, and slip on the platter. Serve at once, with rice.
CHINESE SCRAMBLED EGGS |
Put half a tablespoonful of lard in frying pan and when it is very hot toss in one onion, chopped fine, and fry to a golden brown. Break five eggs in a bowl, beat well, and turn into the pan; then keep stirring until it is done. It should all be a light golden brown. This is very good with rice.
MUSHROOM OMELETTE |
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of syou; four eggs; one quarter teaspoonful of