Preserves

Preserves are not a feature of Chinese cuisine, but there are a few which you might be interested to try.

Pickled Cabbage

Makes 450 g/1 lb

30 ml/2 tbsp groundnut (peanut) oil

450 g/1 lb white cabbage, cubed

15 ml/1 tbsp brown sugar

15 ml/1 tbsp soy sauce

30 ml/2 tbsp wine vinegar

2.5 ml/½ tsp salt

Heat half the oil and stir-fry the cabbage for about 3 minutes until translucent but still crisp. Transfer to a bowl. Heat the remaining oil and heat the sugar, sauce, wine vinegar and salt, stirring until the sugar dissolves. Pour over the cabbage and toss. Transfer to a screw-top jar and refrigerate overnight.

Pickled Celery

Makes 225 g/8 oz

6 stalks celery, cut into chunks

15 ml/1 tbsp soy sauce

15 ml/1 tbsp wine vinegar

2.5 ml/½ tsp salt

2.5 ml/½ tsp sugar

few drops of sesame oil

Blanch the celery in boiling water for 2 minutes then drain well. Mix together the remaining ingredients, pour over the celery and toss. Cover and chill for about 20 minutes.

Preserved Kumquats

Makes 900 g/2 lb

675 g/1½ lb kumquats

600 ml/1 pt/2½ cups water

225 g/8 oz/1 cup sugar

50 g/2 oz stem ginger, minced

juice of 1 lime

Puncture each kumquat in 4 places with a large needle. Place all the ingredients in a large pan, bring to the boil then simmer until the liquid becomes thick and translucent. Seal in warmed jars.

Mango Pickle

Makes 450 g/1 lb

450 g/1 lb unripe mango, peeled and sliced

10 ml/2 tsp salt

pinch of freshly ground pepper

60 ml/4 tbsp wine vinegar

10 ml/2 tsp sugar

Season the mango with salt and pepper and add the vinegar and sugar. Stir well and leave to marinate for at least 2 hours before serving with fish or cold meats.

Turnip Pickle

Makes 450 g/1 lb

450 g/1 lb turnips, sliced

90 ml/6 tbsp wine vinegar

25 g/1 oz/2 tbsp sugar

10 ml/2 tsp salt

10 ml/2 tsp minced ginger root

45 ml/3 tbsp soy sauce

45 ml/3 tbsp rice wine or dry sherry

Mix all the ingredients together well and place in a screw-top jar. Cover and store in the refrigerator for 3 days before serving with duck or pork.

Chinese Pickled Vegetables

Makes 450 g/1 lb

100 g/4 oz salt

50 g/2 oz dried red chilli peppers

10 ml/2 tsp peppercorns

30 ml/2 tbsp wine vinegar

50 g/2 oz ginger root, sliced

50 g/2 oz/¼ cup brown sugar

2 l/3½ pts/8½ cups boiled water

1 cucumber, cubed

1 head celery, roughly chopped

1 head Chinese leaves, cut into chunks

100 g/4 oz shallots

1 leek, sliced

1 red pepper, cut into chunks

1 green pepper, cut into chunks

100 g/4 oz green beans, cut into chunks

Mix all the spice ingredients with the water in a large jar. Add the prepared vegetables, stir well, seal and store in a cool place for at least 5 days before serving.