Nibbles and Drinks

The Chinese have enjoyed tea as a refreshing drink since the end of the sixth century and tea is now the most common drink in Chinese homes. There are two types – green and black – which differ because of the way the leaves are dried, and each has its own special flavour. Many Chinese teas are available in supermarkets and delicatessens, some of the most popular being Lapsang Souchong, Jasmine and Oolong.

The Chinese also make some sweet teas which are served as a refreshing sweet dessert drink at the end of a meal.

Fried Cashews

Serves 4

groundnut (peanut) oil for deep-frying

225 g/8 oz cashew nuts

2.5 ml/½ tsp five-spice powder

pinch of chilli powder

salt and freshly ground pepper

Heat the oil then fry the nuts until lightly browned. Transfer the nuts to a hot frying pan, add the spices and toss over a medium heat for a few minutes until well coated. Cool before serving.

Crispy Pine Nuts

Serves 4

50 g/2 oz brown sugar

450 ml/¾ pt/2 cups water

100 g/4 oz pine nuts

oil for deep-frying

Dissolve the sugar in the water over a low heat, add the pine nuts and bring to the boil. Simmer for 3 minutes then remove from the heat and leave to stand for 6 hours. Drain well and leave to dry.

Heat the oil until moderately hot and deep-fry the pine nuts until golden brown. Drain well then spread out and leave to cool, stirring occasionally so that they do not stick together.

Roasted Spiced Nuts

Serves 4

10 ml/2 tsp salt

60 ml/4 tbsp water

2.5 ml/½ tsp five-spice powder

450 g/1 lb/4 cups shelled peanuts

Dissolve the salt in the water over a gentle heat, then stir in the five-spice powder. Mix in the peanuts and stir together well. Spread the peanuts out in a roasting tin and roast in a preheated oven at 140°C/275°F/gas mark 1 for about 1 hour until golden, stirring occasionally.

Orange Tea

Serves 4

3 oranges

30 ml/2 tbsp cornflour (cornstarch)

100 g/4 oz/½ cup sugar

750 ml/1¼ pts/3 cups water

Peel and seed the oranges, removing the pith and membranes. Catch the juice and chop the flesh roughly. Mix the cornflour, sugar and water and bring to the boil, stirring continuously. Add the orange juice and flesh and heat through gently, stirring. Serve hot in small bowls.

Almond Custard Tea

Serves 4

100 g/4 oz/½ cup long-grain rice

100 g/4 oz ground almonds

1.5 l/2½ pts/6 cups water

100 g/4 oz/½ cup sugar

2.5 ml/½ tsp salt

5 ml/1 tsp vanilla essence (extract)

Soak the rice overnight in cold water to cover then drain well. Add the almonds and the water and soak for 1 hour then stir well. Strain and squeeze the liquid into the top of a double boiler over gently simmering water. Simmer gently, stirring, until the mixture thickens then stir in the sugar, salt and vanilla essence, bring to the boil and serve warm in small bowls.

Grapefruit Tea

Serves 4

1 l/1¾ pts/4 cups water

450 g/1 lb canned grapefruit segments in syrup

100 g/4 oz/½ cup brown sugar

30 ml/2 tbsp cornflour (cornstarch)

Bring half the water to the boil, add the grapefruit and syrup and the sugar and stir until the sugar dissolves then add the remaining water. Blend the cornflour with a little cold water then stir it into the mixture and bring to the boil. Simmer, stirring, until the mixture thickens. Serve hot in small bowls.

Hot Lotus Tea

Serves 4–6

900 ml/1½ pts/3¾ cups water

2.5 ml/½ tsp bicarbonate of soda (baking soda)

450 g/1 lb lotus seeds

1.2 l/2 pts/5 cups water

225 g/8 oz brown sugar

2 eggs, lightly beaten

Bring the water to the boil, stir in the bicarbonate of soda, pour over the lotus seeds and leave to stand for 10 minutes. Rub the seeds with your fingers to remove the husks. Rinse and drain. Bring the second quantity of water to the boil, stir in the sugar until dissolved then add the lotus seeds, cover and simmer for 1 hour. Gradually stir in the eggs, remove from the heat and serve at once.

Pineapple Tea

Serves 4

100 g/4 oz/½ cup brown sugar

75 g/3 oz/¼ cup honey

75 ml/1¼ pts/3 cups water

450 g/1 lb canned pineapple in syrup, crushed

Mix all the ingredients together in a pan, bring to the boil then simmer gently for 15 minutes, stirring frequently. Serve hot in small bowls.

Walnut Tea

Serves 4

45 g/1 lb shelled walnuts

60 ml/4 tbsp vegetable oil

600 ml/1 pt/2½ cups water

100 g/4 oz/½ cup sugar

pinch of salt

30 ml/2 tbsp cornflour (cornstarch)

Place the walnuts in a pan, cover with water, bring to the boil and simmer for 10 minutes. Remove from the heat and leave to cool. Rub off the walnut skins then drain the walnuts on kitchen paper. Heat the oil in a wok and fry the walnuts for a few minutes until golden brown. Drain and leave to cool. Grind them finely in a blender or crush with a rolling pin.

Bring the water, sugar to taste, and salt to the boil and stir in the walnuts. Mix the cornflour with a little water then stir into the tea. Simmer, stirring, until heated through and translucent. Serve after a banquet.