THE CHINESE INFLUENCE

CHINESE MENUS

Fried, Chicken Chinese	Almond Soup
Fried Salt	Pork with Pine Nuts
Sweet-Sour Spare-Ribs	Fried Chicken Rolls
Rice	Nutty Pea Pods
Fortune Cookies	Chinese Sponge Cake
Hot Tea	Hot Tea
Chicken Rice Soup
Chop Suey
Egg Foo Yong
Rice
Almond Cookies
Hot Tea
Steamed Fish	Egg Flower Soup
Chicken Curry	Almond Duck
Crisp Wun Tun	Rice with Vegetables
Steamed Rice	Fried Rice
Hot Tea	Hot Tea

GINGER RIBS

3 to 4 lbs. lean pork ribs cut into 2-inch lengths

Place ribs in deep container and marinate for 30 minutes in the following marinade:

1 cup soy sauce

1 "finger" fresh ginger root or

½ tsp. powdered ginger

1 large clove garlic, chopped fine

¼ cup wine vinegar

1 tbsp. sugar

Drain off marinade; cook under broiler flame 5 to 10 minutes turning ribs as necessary, or cook over charcoal grill as barbecue. (Serves 4)

EGG THREAD GARNISH

4 eggs, lightly beaten

3 tbsp. salad oil (The Chinese use peanut oil)

Use large frying pan. Heat oil, pour in about 1/3 of eggs and brown on both sides. Remove and place on absorbent paper. Repeat until all eggs are cooked. Slice into thin strips and use as a garnish.

CHICKEN RICE SOUP

1 quart chicken broth

½ tsp. monosodium glutamate

Salt and pepper

½ cup cooked rice for thin soup or 1 cup for thicker soup

Combine ingredients, heat and serve. (Serves 4)

SHRIMP FOO YONG

1 lb. prawns (smaller shrimp will do)

5 egg whites, beaten stiff

2 thin slices fresh ginger root, mashed well

2 tbsp. rum or sherry

½ tsp. salt

1 tbsp. soy sauce

3 tbsp. salad oil

Remove shells, tails and dark vein from prawns. Cut in half. Add to stiff egg whites, along with other ingredients and mix well. Heat oil until boiling in medium-size skillet. Pour in mixture and toss continually for about four minutes. Season to taste and serve on hot dish. Canned shrimp may be used, but fresh is definitely better. (Serves 4)

EGG FOO YONG

3 eggs

1/3 cup chicken or pork, previously cooked, chopped fine

¼ cup water chestnuts, sliced thin

1/3 cup minced onion

¼ tsp. salt

¾ cup bean sprouts, chopped

Beat eggs, add other ingredients, mix well. Make into patties and fry in deep fat 3 to 4 minutes. Drain and serve on hot dish. Have soy sauce on table. Rice is usually served with this. (Serves 4)

CRAB FOO YONG

4 green onions

1 stalk celery

6 eggs

1 cup shredded crab meat

1 tbsp. soy sauce

½ tsp. monosodium glutamate

1 tbsp. cornstarch

1 tsp. sugar

¼ tsp. pepper

Chop onions and celery fine. Beat eggs and add all other ingredients. Drop by spoonful onto hot griddle in pancake shape, turning once when golden brown on bottom side. For a sauce for the above, blend 1 tsp. prepared mustard with ¼ cup soy sauce and ¼ cup hot water. (Serves 4)

ALMOND SOUP

1 cup almonds, blanched

4 cups chicken broth (if broth is very rich, use half broth and half water)

Salt to taste

2 stalks celery, chopped

1 carrot, chopped

2 small onions, chopped

1  tbsp. soy sauce

2 oz. sherry wine

Chop blanched almonds very fine; set 1/3 of them aside for later use. Mash other 2/3 into a paste, adding a tablespoon ice water to keep them from getting oily. Simmer other ingredients (except wine) for 15 minutes. Strain, add almond paste and simmer 15 minutes. Then add chopped almonds you have previously set aside and bring to a boil. Remove from fire, add wine, and serve. (Serves 4)

EGG FLOWER SOUP

4 cups water

2 eggs, beaten

½ tsp. melted butter or margarine

1 tsp. vinegar

2 tbsp. soy sauce

1 ¼ tsp. salt

2 green onions, finely minced

½ tsp. monosodium glutamate

Dash of pepper

Bring water to a boil; remove from fire, pour beaten egg mixed with butter into water in a thin stream. Add other ingredients and bring to a boil, stirring. That's all. It's ready to serve. (Serves 4)

ALMOND DUCK

1 large duck, 4-5 lbs.

½ cup soy sauce

1 large onion, chopped

"Finger" of fresh ginger root, mashed or 1 tsp. powdered

½ tsp. salt

1 tsp. monosodium glutamate

¼ cup vinegar (or dry wine)

Pepper to taste

1 small can mushrooms, drained

1 can water chestnuts, sliced

½ cup blanched almonds, chopped

4 tender green onions sliced lengthwise

Water to cover (Serves 6)

Disjoint duck, remove excess fat and place duck in deep kettle with sufficient water to cover. Add all ingredients except almonds, mushrooms and water chestnuts, and cook slowly until meat is almost ready to leave bones. Dip off as much fat as you can, then float several slices (one at a time) of dry bread on top of stock to absorb excess grease. Remove duck from broth and place on platter. Garnish with mushrooms, water chestnuts and almonds and strips of tender green onions. Serve at once with wild rice or unbleached rice and pickled cucumbers. Save stock for duck soup.

RICE WITH VEGETABLES

2 cups cooked rice

4 green onions, chopped

1 can bamboo shoots

1 can bean sprouts

1 cup water

1 stalk celery, diced

1 can water chestnuts, sliced

1 tsp. soy sauce

½ cup stock

Combine ingredients and steam 30 minutes. Serve over crisp noodles. (Serves 4)

SWEET AND SOUR SPARERIBS

2 lbs. spare-ribs, cut into 2-inch lengths

1 "finger" fresh ginger root, mashed, or 1 tsp. powdered ginger

2 eggs, well beaten

2 tsp. soy sauce

1 tsp. sugar

½ cup flour

Parboil ribs in 1 quart water with ginger root, until partly tender. Mix remaining ingredients into a batter. Dip spare-ribs into batter and fry until done. Serve with sauce below. (Serves 4)

The Sauce

1 cup button mushrooms

1 tbsp. butter

1 cup chicken broth

1 large onion, chopped

1 small can pineapple chunks

1 large tomato, chopped

1 green pepper, chopped

½ cup vinegar

½ cup sugar

1 tbsp. cornstarch

Saute mushrooms in butter, add other ingredients (except cornstarch) and simmer for 15 minutes. Thicken with cornstarch. Pour over fried spareribs and serve.

FRIED SALT

3 tbsp. salt

½ tsp. ground cinnamon

Fry salt in ungreased skillet 4 to 5 minutes. Add cinnamon; mix thoroughly. Serve in small shells with fowl.

CRISP WUN TUN

"This Chinese version of the ravioli is a steady success at Island parties. Combine ½ pound cooked, fresh, lean pork, 3 green onions, 1 teaspoon ginger juice, 1 teaspoon soy sauce and ½ tsp. salt. Chop very fine and place 1 teaspoon of mixture on each wun tun square, obtainable at specialty grocers or Chinese restaurants. Noodle paste squares can be substituted. Bring opposite corners of square together to form a triangle. Then fold points at ends of triangle's long side toward each other so that they overlap slightly. Moisten corners and press together. Deep-fat fry until brown, serve hot." (Serves 2)

—Courtesy of Hawaii Visitor's Bureau

PORK WITH PINE NUTS

1  lb. lean pork, diced

2  tbsp. cooking oil

1 cup soy sauce

1  4-oz. pkg. pine nuts, shelled

2 tbsp. sugar

½ cup vinegar

Brown diced pork over a hot fire in cooking oil, turning often (4 to 5 minutes). Mix other ingredients in 2 cups boiling water; cook 2 minutes, then combine with browned pork. Turn fire low and simmer 40 to 45 minutes. (Serves 4)

HAMBURGERS CHINESE

1 bell pepper

1½ lb. ground round steak

1 tsp. monosodium glutamate

1½ tsp. soy sauce

Dash of pepper

4 diced green onions (including tops)

Dice green pepper and boil for 3 minutes; rinse in cold water. Add with other ingredients to meat and mix thoroughly. Make into patties and either pan fry or broil. (Serves 6)

CHINESE BONELESS CHICKEN AND MUSHROOMS

3 lbs. chicken breasts and thighs

2 eggs

4  tbsp. flour

1 pkg. Chinese mushrooms (dried) or small can mushrooms

1 lb. won bok (Chinese sabbage (Also known as napa cabbage)

2½ tsp. salt

½ tsp. pepper

1½ tsp. monosodium glutamate

1 tsp. sugar

1 cup dry white wine

1 cup water

2 tsp. cornstarch

Remove chicken meat from bones. Dip in slightly beaten egg, then in flour. Fry in hot, deep fat 10 minutes. Soak dried mushrooms in cold water 10 minutes; rinse several times. Wash and cut cabbage into 3 pieces. Put cabbage, mushrooms and fried chicken in a hot, well-oiled skillet and saute 3 minutes. Add salt, pepper and monosodium glutamate, sugar, wine and water, and cover. Cook 10 minutes. Add cornstarch paste and stir well. Cook five minutes longer, and serve. (Serves 6)

CHINESE FRIED NOODLES

1 pkg. fine noodles, broken into 2 to 3 inch lengths.

2 qts. boiling water

2 tsp. salt.

6 tbsp. cooking oil

Stir noodles into boiling water and salt. Boil 7 to 10 minutes. Pour into colander and rinse with cold water. Drain thoroughly and place noodles on large platter. Chill 3 to 4 hours. Bring oil to smoking heat in a large skillet. Slip noodles into oil and press down firmly with lid or plate; leave until brown—a matter of seconds (watch carefully). Then turn, using lid or plate, and brown on other side. Serve with any recipe calling for fried noodles.

LONG RICE

Contrary to what most of us think, long-rice is not long-grain rice. In fact, it isn't even rice! It's bean thread—bean paste made into very fine vermicelli-like threads, only finer, and is used much like we use noodles—with chicken, etc. But don't just throw some in the pot of stewing meat and expect it to act like noodles. It's highly absorbent, and before you know it, the water will be gone and the long-rice still won't be done.

To prepare long rice, put 1 cup of water to 1 cup long-rice in a pan, bring to a boil, then turn flame almost off and leave it until all the water is absorbed and the long-rice is transparent in appearance. Add to chicken or meat stock for last few minutes chicken or meat cooks. Serve on large platter. A package of long-rice is enough for 4 people.

FRIED RICE

3 tbsp. bacon drippings or olive oil

1  clove garlic, chopped

2 tbsp. chopped green pepper

1 onion, chopped fine

4 strips crisp bacon, shredded

2 cups cooked rice

Heat fat in skillet with garlic. Add chopped green pepper and onion and cook about 1 minute. Remove garlic clove and discard. Add bacon and rice and cook until browned, stirring frequently. For an unusual variation, add cup chopped peanuts or toasted sesame seeds.

FRIED CHICKEN CHINESE STYLE

1 chicken, 2 to 3 lb.

1 small can mushrooms

2 tbsp. soy sauce

½ tsp. monosodium glutamate

¼ cup dry white wine or vinegar

2 cups cooked rice

3 cups boiling water

1 pkg. frozen Chinese peas

Cut chicken into serving portions. Saute in hot oil for 10 minutes, adding mushrooms the last 2 minutes, along with soy sauce, monosodium-glutamate and wine. Cook 2 minutes longer, then pour chicken mixture over cooked rice, add boiling water, cover and simmer for 25 minutes. Add Chinese peas 10 minutes before serving. Mix thoroughly. (Serves 6)

ALMOND COOKIES

3 cups cake flour

1 cup sugar

¼ tsp. salt

1 tsp. baking powder

1 cup shortening

1 egg, lightly beaten

2 tsp. vanilla or almond extract

¼ cup blanched almonds

Stir dry ingredients, except almonds, together. Cut shortening in thoroughly. Add egg and flavoring and mix well. Knead until dough is firm. Scald almonds and let stand for a few minutes, then remove skins. Form dough into small round cakes. Place on baking sheet and place an almond in center of each cookie. Bake 10 to 15 minutes in 350° oven. (Makes about 3 dozen)

CHINESE SPONGE CAKE

6 eggs

1½ cups sugar

2 cups flour, sifted

½ tsp. baking powder

Beat egg whites with sugar for about 10 minutes. Add yolks and beat 5 minutes more. Sift flour and baking powder together and add a little at a time to egg mixture. Put into double-boiler, cover and steam 20 to 30 minutes. (Serves 4-6)

FRIED CHICKEN ROLLS

2 lb. chicken (boiled and boned)

2 tbsp. soy sauce

1 tsp. wine vinegar

White of 1 egg

1 tsp. cornstarch

Salt to taste

Chop or grind chicken meat and combine with other ingredients; roll into 1-inch balls, deep fry 8 to 10 minutes, until crisp. (Serves 4)

NUTTY PEA PODS

6 slices crisp bacon, diced

1/8 tsp. cornstarch

1 box frozen Chinese pea pods

1 green onion, chopped, including tops

1 firm, ripe tomato, peeled, cored and cubed

½ cup chopped nuts, almonds, walnuts, etc.

Fry bacon and dice. Pour out about half of bacon grease and leave the remainder in the skillet; mix with about 1/8 tea spoon cornstarch (for shiny effect on ingredients sauteed in it).

Into a quart of boiling water, put frozen pea pods. As soon as the water returns to boiling, boil the peas 2 minutes only. Drain in colander. Saute other ingredients in bacon grease about 2 minutes; add pea pods and saute them 2 minutes. DO NOT OVERCOOK PEAS or they will lose their crisp-ness.

If you want to serve them like the Chinese do, put them in a "too small" flat dish, heaped up. We never could figure out how they get so many peas on such a "iddie biddie" dish with nary a one sliding off. When one learns this, he will have learned the secret of a "balanced dish." (If you find out, wontcha let us know?) Have soy sauce on table for those who want it. But this dish is excellent with, or without it. (Serves 4)

STEAMED FISH

2 lb. fish, cleaned and scaled

Salt

1 clove garlic, mashed

1 finger fresh ginger root, sliced thin

½ tsp. monosodium glutamate

3 green onions, chopped

1 can mushroom pieces

3 tbsp. soy sauce

Rub fish with salt; place in covered pan and add other ingredients. Add enough water to cover fish. Steam 20 to 30 minutes. Remove bones and serve. (Serves 6)

MANDARIN DUCK

1 4-5 lb. duck (remove excess fat)

1 tbsp. sugar

1 tsp. monosodium glutamate

1 finger fresh crushed ginger root (or 1 tsp. ground ginger)

½ tsp. salt

¼ cup soy sauce

½ cup cooking oil

1 clove garlic

1 cup fresh orange juice

1 tbsp. cornstarch

1 can mandarin orange sections

Cut up the duck into small portions. Combine sugar, monosodium glutamate, ginger, salt and soy sauce and marinate duck in this for two hours, turning pieces frequently.

Heat oil, fry garlic clove in it, then remove and discard garlic. Brown duck portions in oil and place them in another pan. Add orange juice and sufficient water to cover. Cover pan and simmer 1½ to 2 hours, until tender. Remove duck, thicken liquid with cornstarch dissolved in ¼ cup water. Add mandarin orange sections. Simmer 5 minutes. Place duck on platter and pour sauce over it. (Serves 6)

CHINESE WUN TUN SOUP

½ lb. ground pork, beef or chicken (or combination)

Salt and pepper to taste

½ tsp. monosodium glutamate

1 tbsp. soy sauce

2 green onions and tops, minced

¼ cup mushrooms, diced

1 quart chicken soup or broth

1 med. can mixed soup vegetable

24 maahn doo dough squares (p. 76)

Season meat with salt, pepper, monosodium glutamate and soy sauce. Add minced onions and mushrooms. Place meat mixture in the little dough squares and seal the edges. Drop these "stuffed dumplings" into boiling soup stock along with vegetables, and cook 10 minutes. (Serves 4-6)

CRISP GOURMET DUCK

1 duckling, about 4 to 5 lbs.

1 tsp. monosodium glutamate

2 fingers crushed fresh ginger root or 4 slices canned fresh ginger (or 1 tsp. powdered ginger)

½ cup soy sauce

2 tsp. salt

½ cup flour

1/3 cup cornstarch

½ cup blanched, toasted almonds, peanuts or other nuts, crushed

Boil duck in water to cover; add other ingredients except cornstarch, flour and nuts. When done remove meat from bones and press meat flat with heavy object. Cut in 2-inch squares and roll in mixture of cornstarch and flour. Deep fry until crisp. Sprinkle with crushed toasted nuts. For variety, serve with thick, sweet sauce made of 1 cup table wine, ½ cup sugar, 6 cloves, and cornstarch to thicken slightly, heated just before serving. (Serves 8)

CHICKEN CURRY

1 2½—3 lb. chicken

2 tsp. salt

2 cloves garlic, mashed

2 medium onions, diced

1 tsp. powdered ginger

2 tbsp. butter

2 tbsp. flour

3 cups milk

1 tsp. curry powder

½ lemon

1 can pineapple chunks

Cut up chicken and boil in salted water until tender. When cool, remove bones and dice chicken. Brown garlic, onions and ginger in butter in cast iron skillet or large pot. Mix flour with sufficient water to make a thin paste and blend it with milk and curry powder. Add this to the pot, stirring thoroughly. Simmer 10 to 15 minutes. Stir frequently. Add juice of lemon. Use pepper to taste. Add diced chicken and pineapple and cook over low heat another 15-30 minutes until liquid boils down somewhat. Remove and serve over hot cooked rice. Use mango chutney as a condiment. (Serves 6)

CHINESE RAVIOLI

The Dough

1½ cups flour

1 egg, beaten

Warm water to make stiff dough

Sift flour and add to beaten egg. Add sufficient warm water to make stiff dough. Knead until smooth. Let stand 8-10 minutes. Roll very thin; cut with cheese glass or cookie cutter into 2 or 3 inch circles.

The Filling

½ lb. minced chicken or beef

¼ cup chopped mushrooms

1 tbsp. minced onion

½ lb. minced pork

¼ cup water chestnuts, chopped

2 tbsp. soy sauce

Salt and pepper to taste

1 quart chicken or beef stock

Mix the above ingredients, except stock, into balls and roll in dough circles, pinching edges of dough together. Simmer 30 minutes in stock. Stock may be used as soup to accompany the ravioli. (Serves 4)

STEAMED RICE

Frankly, we usually renege and use instant rice since it is very good and less trouble. But if you want to take the time to steam it yourself, here's how:

Use a pot with tight-fitting lid. Wash 2 cups rice, cover with enough water to reach as far above the rice as the rice is above the bottom of the pan. i. e., if the rice is 1 inch deep, the water should be 1 inch above the rice. Add 2 tsp. salt, and stir. Bring to a rapid boil, cover tightly and reduce heat to keep it boiling for five minutes, or until water is just about gone. DO NOT STIR AT ANY TIME. Reduce heat to a bare minimum (or if electric heat is used, turn it off) and leave lid on undisturbed for another 10 minutes. This last undisturbed steaming is what produces the light, fully cooked rice grains.

Although Chow Mein and Chop Suey are not oriental in origin, we are including recipes for them since one expects to find them in books dealing with Chinese foods.

CHOW MEIN

1 package (12 oz.) Chow Mein noodles

½ lb. lean beef, pork or chicken cut into 1 inch strips

1 egg

2 tbsp. oil

3 cups mixed vegetables sliced in 1 inch strips (such as celery, carrots, green beans, bamboo shoots, water chestnuts, mushrooms, turnips)

1 medium round onion, diced

2 green onions, diced, including tops

1 cup bean sprouts (omit if desired and add other vegetables)

¼ lb. cooked ham, diced

Boil noodles as directed on package and drain. Marinate the raw meat 10 minutes in sauce made from:

2 tbsp. water

1 tbsp. soy sauce

½ tsp. monosodium glutamate

¼ tsp. salt

1 tbsp. cooking oil

1 tsp. sugar

1 tsp. vinegar

Sliver of crushed fresh ginger root or dash of powdered ginger

Fry noodles in deep fat or oil until golden brown and crisp. Drain on absorbent paper. Beat egg and spread it thinly on a slightly greased, not-too-hot frying pan until done. Cut into long slices for use as a final garnish. Pan fry the meat in 2 tablespoons oil until done; add vegetables, ham, and cup boiling water and simmer 4 to 5 minutes. Then add sauce made of:

2 tbsp. soy sauce

1 tsp. sugar

1 tsp. vinegar or dry wine

1 tbsp. cornstarch

¼ tsp. salt

½ tsp. monosodium glutamate

Water to bring to ½ cup

Simmer for 3 minutes and serve over crisp noodles. Garnish with egg strips and serve with rice. Serve soy sauce on the side. (Serves 6-8)

CHOP SUEY

The ingredients and preparation are the same as for Chow Mein, except that the noodles are not fried, merely boiled and served.