More Steps in Chinese cooking: Recipes for Parents and Children

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Foreword When we photographed the 8 to 12 year old children cooking for our book, 'First Steps in Chinese Cooking', 1 discovered that they were very keen la learn how to cook Chinese dishes. Surprisingly, they enjoycd cating the food they had cooked, even though sorne of the dishes contained ingredients that they nonnally disliked. There are certain types of food that mûst children particularly enjay eating, 5uch as, eggs, lomaloes, chicken d rumsticks and crueken wings . Many mothers have complained to me that their children refused to eat certain things 5uch as onions ('tao smelly'), carrots ('strange flavour'), cucumber ('tastelcss') and plain rice ('lCO boring') . Most children also have a strong dislike for caogee, although il is good for them .1 have seen mothers chasing their children around the dining room and then resorting to bribery or threats in order to force them to eat their food. If we think about this phenomenon, we realize that it is because most adults neither explore their children's mentality and psychology, nor find out their likes and dislikes.Mothers usually insist that their children eal the kind of food that they believeto be healthy and good for them, whether the children like il or not. Unfortunately, mothers seldom take the time to invent dishes that their children enjoy. With more imaginative cooking, it is possible to transform the type of food that children dislike into delicious meals that they enjoy. Take the carrot, for example, which many children and sorne adults find unpalatable, even though it is very nutritious. By mashing the carrot into a purée and making a cake or chowder out of il, or slicing and braising it with other more acceptable ingredients, many people will happily eat the dish without complaint. There are also many ways to cook a rice rush, so il is unnecessary to force childten to eat plain rice with other Chinese dishes. Children tend to enjoy mixing rice with sauces and other ingredients, that is why dishes such as 'Rice with Tomato and Chicken' is a popular dish with them. Black Beau Sauce and Hot and Sour Sauce also tend to be favourites.

ln this book, 'More Steps in Chinese Cooking', 1 have invented and improved many recipes that children will enjoy both cooking and eatîng. If you find that you cannot obtain sorne of the vital ingredienlS outside Hong Kong, please write to our mail order department and we will purchase the ingredients for you. Most Chinese dry ingredients can he sent abroad via surface mail.

Readers are welcome to write and let us know what their children like to eal, so that we can develop more recipes to satisfy their needs. .... .

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General Kitchen

Rules

1.

An adult must be present al all limes when children are cooking. Il is a good idea for the adult LO light the stove and to remove the utensils from the steve if they are too heavy for the children LO lift.

2.

Remember to keep your hands c1ean and wear an aprcn while yOll are cooking.

3.

Read the first few pages of this cookery book and familiarise yourself with the ingredients, seasoning and utensils before yOll begin cooking.

4.

Read the recipe once from beginning to end berore you start cooking to make sure yOll have everything yOll need.

5.

Weigh the ingredients carefully, especially for the dim sum and dessert recipes.

6.

When measuring teaspoons, tablespoons and cups in this cookery book, fiU the spoon or cup and level off with a chopstick or the back of a knife.

7.

Instead of using a Chinese cleaver. yOll may use a small knife for cutting up ingredients.

8.

Use oven proof dishes in the oven or steamer and put them on heat-resistant surfaces afterwards.

9.

The water must be boiling·before you put the dish in the steamer for steaming. The second tier of the steamer should be used for steaming to prevent the water from boiling over and spilling into the dish.

10.

Preheat the oven to the right temperature about 15 minutes before use.

Il. Âlways usean oven cloth or glove to remove hot things from theoven or stove. A wok handle can get very hot during cooking. 12. Do not just rely on your memory to check the time, always use a limer. ]3. Wash those utensils which only need rinsing while you are waiting for the dish to cook. Keep greasy pots and plates on one side 10 be cleaned after the meal.

]4. Remember to clean everything after you have finished and return all used items to their proper places in the kitchen.

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Content Baked Chicken Wings with Parsley ....... .. ......... 6

Chicken:

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Braisee! Chicken Wings with Pineapple ..... . . . . ...... 8 .

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Chicken Thighs in Tangy Sauce

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Diced Chicken with Mixed Fruit . ... . .......... .. ... 12 l/.jt!!U�i/'
Seafood: ;1i�

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26 28 30 32

. .. . . . . . .. . .. . . .. 34

Satay Beef . .. . . . . . . . . .. . . ... . . . . . . . .... .... . . . . .. 36 4-i'-!t t

Mackerel Steaks in Tomato Sauce . . . . . . . .. . . .. ... .. 42 .

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Shallow Fried FIsh Fillets in Blackbean Sauce.. .. .

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Smoked Mini Pomfrets . . . . ...... ........ . . .. ... . .. 46 i!.�t :I!!l �.il>,

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Ingredients:

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1 tbsp sesame oil 20 oz (560 g) spare ribs V, oz (14 g) gingcr y, oz (14 g) onions y, oz (J 4 g) garlic 1 cup water y, cup honey Marinade2 tbsp Iight soy 2 tbsp hoi sin paste (sweet pastel 2 tbsp peanut butter 2 tsp sugar

24

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Chop the spare ribs into 2 y," (6 cm) lengths. You can ask the butcher to do this for you. Wash and drain for later use. Scrape and slice the ginger. Peel and slice the orrions and garlic. Put in the food processor te mince finely. Mix aU the marinade ingredients

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Method: • Rub and dean the pork skin with the coarse salt. Wash and thoroughly eut into bite-sized pieces. • Shell and soak the chestnuts in the boiling water for 30 minutes. Remove the skin. Wash and drain. * Shred the ginger. Slice the shallots and garlic. Wash and trim the parsley . • Heat the casserole with the oil to sauté the ginger, shallots and gartic. Stir in the belly pork to fry for 1 minute then add the chestnuts to mix weil. Sizzle the wine and pour in the stock. Cover and simmer for 30 minutes over low heat. Remove the tid and season to taste. Continue to cook for a further JO minutes. Sprinkle the parsley and sesame oil on top. Dish and serve hot in the casserole.

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Deep Fried Fish in Sweet Sour Sauce ;fI! Ingredients:

1 0 oz (280 g) fish fillet 1 egg Vz cup cornflour y, wok ail for deep frying

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1 slice ginger 1 shallot 1 garlic clave 2 tbsp pickled vegetables 2 tbsp ail

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Fish Marinade1 tsp light soy V, tsp sugar 1 tsp cornllour a pinch of pepper !Iz tsp sesame oil !Iz egg white Seasoning1 tsp wine Vl cup sweet sour sauce 1 tsp light soy V, tsp sugar a pinch of pepper Gravy Mix2 tsp cornllour 2 tbsp water 1 tsp sesame oil Method: • C1ean, dry and sUce the fish into thin pieces. Mix the marinade thoroughlyand immerse the fish in the solution for 1 hour, turn­ ing every 1 5 minutes. • Beat the egg and soak the fish in it to coat evenly. Remove and dredge with the cornllour then press Ughtly. • Bring the oil to boil and deep fry the fish until golden brown. Drain and arrange on to the platter. • Shred the ginger. Slice the shallot and garUc. Shred the pickled vegetables rmely. • Heat a wok and bring the oil to boi!. Sauté the ginger, shallot and garUc till fragrant. Sizzle the wine, pour in the sweet sour sauce and pickled vegetables. Season to taste. Thicken the sauce with the cornflour mix. Scoop over the fish and dish.

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Mackerel Steaks in Tomato Sauce � il:;

Ingredients: 3 mackerel steaks, about 3 oz

(84 g) each 1 onion, about 2 oz (56 g) 2 chillies (optional)

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Ingredients:

2 lb (1 kg) small cuttle fish y, wok boiling waler Spicy Sauce1 slice ginger 8 star anises Y2 tsp cloves 1 sq. in. (2.5 cm') tangerine peel 1 sq. in. (2.5 cm') cinnamon peel Y2 tsp cumin 6 cups waler Seasoning2 tsp salt 4 tbsp sugar 2 tbsp wine 4 tbsp light soy 2 lbsp dark soy 1 tbsp red food colouring (optional)

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until the fragrance cornes out. * Strain the spicy sauce inta another saucepan and add lhe seasoning to boil for 1 minute. Season to lasle and stir in the red colouring lo mix weil. • Put the culUe fish inlo lhe spicy sauce 10 bring to boil. Turn off the heal and leave lo stand for an hour. Remove, drain and brush lhe cUlUe fish \Vith sesame oil. Dish.

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Assorted Mushrooms with Green Vegetables ut Ingredients:

1 'h oz (42 g) Chinese dried mushrooms 1 cup warm water 5 oz (140 g) button mushrooms 5 oz (140 g) straw mushrooms 6 oz (168 g) cabbage or lettuce 1 cup boiling \Vater + 1 tsp salt and 1 tbsp oil

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Mushroom Marinade­ V. tsp salt ';' tsp sugar 1 tbsp oil

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Braised Mushrooms with Dried Scall ops J,t.

I ngredients:

1 oz (28 g) dried scallops V, tsp cooked ail 3 cups boiling water 1 oz (28 g) dried mushrooms 4 oz ( 1 1 2 g) button mushrooms 1 slice ginger 1 shallot

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1 garlic clave 2 tbsp ail Mushroom Marinade­ y.. tsp salt V, tsp sugar 1 tsp ail

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Eggplants in Hot Broadbean Sauce .1\1,

Ingredients:

1 2 2 2 1 2 1 1

lb (V, kg) eggplants cups sa!ted water oz (56 g) minced pork oz (56 g) capsicums chilli (optiona1) oz (56 g) pears slice ginger shallol

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1 gar1ic 2 tbsp oi1 1 tbsp chopped spring onions Marinade1 tsp light soy V, tsp sugar 1 tsp cornflour V, tsp wine V, tbsp water

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Chopsticks Fried Riee -A- j� � � Ingredients:

1 cup cooked shrimps a pinch of pepper 1 cup sweet peas 1 cup boiling waler + 1 lbsp salt

1 egg 2 egg yolks y, tsp salt 1 tsp sesame oil 3 cups cold cooked rice 2 to 3 lbsp oil

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Instant Noodles with Assorted Meat and Vegetables *ft iIil Ingredients:

2 packets instant noodles, about 7 oz (200 g) 3 cups boiling water 3 tbsp oil 2 oz (56 g) carrots 2 oz (56 g) cucumber 2 oz (56 g) celery

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t:k l!. � 2 oz (56 g) cooked ham 2 oz (56 g) cooked chicken 3 cooked mushrooms 2 shallots Seasoning­ V. tsp salt 1 tsp wine 1 tsp light soy

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Seafood Verrnicelli in Soup ..::..

I ngredients:

2 oz (56 g) canned abalone 3 oz (84 g) cooked shrimps a pinch of pepper 2 oz (56 g) frozen squids 1 tsp ginger juice

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6 oz (168 g) vermicelli 3 cups boiling waler for soaking 1 cube chicken essence + 3 cups waler a few lelluce Ieaves 2 tbsp oil 1 slice ginger

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