Reid - Homestyle Chinese Cooking

Published by Periplus Editions (HK) Ltd. www.periplus.com Copyright 2001 Periplus Editions (HK) Ltd. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the publisher. ISBN: 9781462911400 (ebook) Printed in Singapore 15 14 13 12 11 10 9 8 7 6 5 4 3 2 Distributors Asia Pacific: Berkeley Books Pte Ltd,
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Photography: Edmond Ho Food Styling: Susie Donald Design: Periplus Design Team Coriander leaves or cilantro are the leaves of the coriander plant and are often referred to as Chinese parsley. 9 Kawasan Industri Pulogadung
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Tel: 62 (21) 4382 1088 Tel: 62 (21) 461 0206 Fax: 62 (21) 461 0206
Photography: Edmond Ho Food Styling: Susie Donald Design: Periplus Design Team Coriander leaves or cilantro are the leaves of the coriander plant and are often referred to as Chinese parsley.

They have a strong flavor and aroma and are typically used as a garnish. Dried black Chinesemushrooms are used widely in Chinese cooking. The dried mushrooms must be soaked in hot water to soften before use, from about 15 minutes to 1 hour, depending on the thickness of the caps. The stems are removed and discarded; only the caps are used. Shiitake mushrooms are a good substitute. Five Spice Powder is a highly aromatic blend of Sichuan pepper, cinnamon bark, clove, fennel and star anise, ground to a fine powder and used to season stir-fried foods, in marinades and for sauces. Rice Wine is used frequently in Chinese cooking, as a tenderizer, to blend flavors and to enhance taste. Rice Wine is used frequently in Chinese cooking, as a tenderizer, to blend flavors and to enhance taste.

The best wine for Chinese cooking is hua diao rice wine, Japanese sake or mirin. A good alternative is dry sherry. Sesame Oil is extracted from sesame seeds that have been well toasted, producing a dark, dense, highly aromatic oil that can be used for cooking, marinades, sauces and soups, or as a table condiment. Its nutty, smokey flavor has become a hallmark of Chinese cuisine. Sichuan Peppercorn is also known as fagara, Chinese brown peppercorn and flower pepper.

Dark Soy Sauce

Light Soy Sauce

Soy sauce is indispensable to Chinese cuisine.

Dark Soy Sauce

Light Soy Sauce

Soy sauce is indispensable to Chinese cuisine.

It is fermented from soya beans and salt; used in marinades, stir-fry cooking, sauces and dips; low-salt varieties are now available. It is well worth spending a little extra to purchase high-quality soy sauce, because its distinctive flavor permeates Chinese cuisine, and a poor quality soy sauce can ruin the taste of even the best cooked food. Both light and dark soy sauces are used in the recipes in this book.

Soft tofu

Firm tofu

Pressed tofu (Tau kwa)

Deep fried tofu (Tau pok)

Tofu or bean curd comes in various form. Soft tofu is silky and smooth. Tau kwa is hard torn that has been compressed to expel most of the moisture.

Small squares of fermented tofu are sold in jars. They are either red on the outside, if flavored with chilli and spices, or creamy white and used as a condiment with rice porridge. Another type of bean curd sometimes added to braised dishes or soups is dried-fried bean curd, Tau pok, which is generally sold in small rectangles. These are often sold on strings in Asia, but are elsewhere usually packed in plastic. They are light and spongy in texture, and need to be dipped briefly in boiling water to remove the oil before being used. Dried deep-fried bean curd has an almost nutty flavor and is particularly appreciated for the way it soaks up the liquid to which it is added.

It can be kept refrigerated for at least two weeks. Sichuan Pepper-salt Powder may be prepared by toasting 2 tablespoons Sichuan peppercorn in a dry pan with 1 teaspoon sea salt, grinding them to a fine powder, and sprinkling the powder over cooked dishes; the peppercorns are also used whole in spice bags for stews. Tofu Skin is the thin layer of soy protein that forms on top of soybean milk when it is boiled. The skin is skimmed off and dried. It is sold in sheets as a wrapper, or as tau fu kee, a thick twisted skin added to meat or vegetable dishes. It has little flavor but a wonderful texture.