Tuesday, November 22, 2011

Chinese Food: Bang Bang Turkey

Chinese Food
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Bang Bang Turkey
Nov 22nd 2011, 16:05

Bang Bang Turkey takes the spicy sauce in Szechuan Bang Bang Chicken and uses it in a turkey stir-fry. The recipe calls for turkey breast cutlets (also simply called turkey cutlets), but you can substitute regular turkey breast. Serve this turkey and vegetable dish over rice for a balanced and nutritious meal.

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Chinese Culture: What's Hot Now: ½ñÈÕ¸üР- ÂüÄþÖÐÎÄ

Chinese Culture: What's Hot Now
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½ñÈÕ¸üР- ÂüÄþÖÐÎÄ
Nov 22nd 2011, 10:08

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    Chinese Food: What's Hot Now: Dan Dan Noodles

    Chinese Food: What's Hot Now
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    Dan Dan Noodles
    Nov 22nd 2011, 10:08

    Sweet, sour and nutty flavors highlight this popular restaurant dish that comes from Szechuan province. Its name comes from the shoulder poles that noodle sellers used to carry all their goods, including their stoves, noodles and the secret sauce.

    There are many different ways of preparing Dan Dan Noodles. The recipe below has a spicy meat sauce made with Szechuan preserved vegetable and ground pork. It leaves out the sesame paste found in many versions, including this recipe for Easy Dan Dan Noodles.

    I’ve used fresh Udon noodles, which can be easier to find in local supermarkets, but you can of course use fresh Chinese noodles if they are available. For a wetter dish, add more chicken broth. And feel free to drizzle the Dan Dan Noodles with extra hot chili oil if desired! Serves 4 to 5

    To make this recipe for Dan Dan Mian you will need:

    • Sauce:
      • 2 tablespoons hot chili oil
      • 1 1/2 tablespoons light soy sauce
      • 1 1/2 tablespoons black rice vinegar
      • 1 3/4 teaspoons dark soy sauce
      • 1 1/2 teaspoons Asian Sesame oil
      • 1/2 teaspoon roasted Szechuan peppercorn
      • 1 1/2 tablespoons finely chopped fresh ginger
      • 3 spring onions (green onions, scallions) finely chopped
      • 1 knob Szechuan preserved vegetable (about 1/4 cup), rinsed, thinly sliced or finely chopped
      • 3/4 - 1 cup ground pork (I used 1 cup)
      • 3 teaspoons dark soy sauce (2 teaspoons if only using 3/4 cup ground pork)
      • Salt, to taste
      • 2 tablespoons peanut or vegetable oil (such as canola) for stir-frying
      • About 1 teaspoon Chinese rice wine or dry sherry
      • 1/2 cup chicken broth
      • 16 ounces fresh Udon noodles

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    Chinese Food: What's Hot Now: Chinese Eggplant

    Chinese Food: What's Hot Now
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    Chinese Eggplant
    Nov 22nd 2011, 10:08

    Also called aubergine, Chinese eggplant resembles a purple zucchini, with its long thin shape and purple color that may be streaked with white. Eggplant is native to Asia, and Chinese eggplant is one of hundreds of varieties found there (another type of Southeast Asian eggplant, Thai eggplant, is small, round and green or white in color). Because it is smaller and thinner than the usual oblong shaped eggplant you find in the produce section of local supermarkets, Chinese eggplant is not normally salted and degorged before cooking. Popular Chinese dishes made with eggplant include Szechuan Eggplant Braised in Garlic Sauce.

    Recipes using Chinese eggplant:

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    Monday, November 21, 2011

    Chinese Food: What's Hot Now: Vegetarian Wontons

    Chinese Food: What's Hot Now
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    Vegetarian Wontons
    Nov 21st 2011, 10:08

    Deep-fried wonton are stuffed with mashed bean curd. Vegetarians who don't eat egg can substitute 1 tablespoon oil for the beaten egg.

    Makes about 45 - 50 wontons

    Ingredients:

    • 1/2 cup mashed firm tofu
    • 1 green onion, diced
    • 4 water chestnuts, chopped
    • 2 tablespoons shredded carrot
    • 1 bok choy leaf, shredded
    • 1 egg, lightly beaten
    • 1/4 teaspoon salt
    • Pinch of pepper
    • 1 tablespoon soy sauce
    • 1 teaspoon granulated sugar
    • 2 teaspoons minced ginger
    • 1 teaspoon sesame oil
    • 45 wonton wrappers, or as needed
    • 3 to 4 cups oil for deep-frying, as needed
    • Hoisin sauce or soy sauce for dipping, as needed

    Preparation:

    Drain and mash the tofu. Wash and prepare all the vegetables. Lightly beat the egg with the salt and pepper. Combine the mashed tofu and vegetables with the egg and seasonings.

    Heat the oil for deep-frying while you are wrapping the wontons. The oil should be heated to between 360 and 375 degrees Fahrenheit.

    To fill the wontons, lay a wrapper in front of you so that it forms a diamond shape. Wet all the edges of the wrapper with water. Place a teaspoon of filling in the middle. Bring the top half of the wrapper over the filling and seal the edges.

    Deep-fry the wontons until they are golden and crispy (about 2 minutes). Serve with hoisin sauce or soy sauce.

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    Chinese Food: What's Hot Now: Mango Pudding

    Chinese Food: What's Hot Now
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    Mango Pudding
    Nov 21st 2011, 10:08

    This mango pudding recipe comes from Stephen Wong, who writes: "This simple dessert captures the glorious flavor of mangoes like no other. Its texture is silky rich and its taste, simply wonderful. Fresh cream is called for in the original recipe, but evaporated milk gives it the same richness without the fat." To make this recipe for fresh mango pudding, you will need the following ingredients:

    2 envelopes unflavored gelatin
    3/4 cup (175 mL) sugar
    1 cup (250 mL) hot water
    3 cups (750 mL) pureed fresh mangoes*
    1 cup (250 mL) 2 percent evaporated milk
    8 ice cubes
    lime wedges, optional
    fresh mango slices for garnish, optional

    Guide Note: You will need 3 ripe mangoes, weighing at least 12 ounces.

    This is a sample recipe from HeartSmart Chinese Cooking by Stephen Wong, one of the books in the Heart and Stroke Foundation's Heart Smart Library. Recipe reprinted with permission from Douglas & McIntyre

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    Sunday, November 20, 2011

    Chinese Culture: What's Hot Now: Loan Words

    Chinese Culture: What's Hot Now
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    Loan Words
    Nov 20th 2011, 10:08

    Words taken completely or in part from another language are known as loanwords. In the English language, there are many loanwords that have been borrowed from Chinese languages and dialects.

    A loanword is not the same as calque, which is an expression from one language that has been introduced into another language as a direct translation. Many English-language calques also have origins in Chinese.

    Loanwords and calques are useful to linguists in examining when and how one culture processed its interaction with another.

    Here are ten common English words that are borrowed from Chinese.

    1. Coolie: While some claim that this term has its origins in Hindi, it’s been argued that it could also have origins in the Chinese term for hard work or 苦力 (kÇ" lì) which is literally translated as “bitter labor.”

    2. Gung Ho: The term has its origins in the Chinese word 工合 (gōng hé) that can either mean to work together, or as an adjective to describe someone that is overly excited or too enthusiastic. The term gong he is a shortened word for industrial cooperatives which were created in China in the 1930s. During that time U.S. Marines adopted the term to mean someone with a can-do attitude.

    3. Kowtow: From the Chinese 叩头 (kòu tóu) describing the ancient practice performed when anyone greeted a superior â€" such as an elder, leader, or emperor. The person had to kneel and bow down to the superior, making sure that their foreheads hit the ground. “Kou tou” is literally translated as “knock your head.”

    4. Tycoon: The origins of this word comes from the Japanese term taikun, which was what foreigners called the shogun of Japan. A shogun was known to be someone who took over the throne and is not related to the emperor. Thus the meaning is typically used for someone who obtained power through might or hard work, rather than inheriting it. In Chinese, the Japanese term “taikun” is 大王 (dà wáng) which means “big prince.” There are other words in Chinese that also describe a tycoon including 财阀 (cái fá) and 巨头 (jù tóu).

    5. Yen: This term comes from the Chinese word 愿 (yuàn) which means a hope, desire or wish. Someone who has a strong urge for oily fast food can be said to have a yen for pizza.

    6. Ketchup: The origins of this word are debated. But many believe that its origins are from either the Fujianese dialect for the fish sauce 鮭汁 (guī zhī ) or the Chinese word for eggplant sauce 茄汁 (qié zhī).

    7. Chop Chop: This term is said to originate from the Cantonese dialect for the word 快快 (kuài kuài) which is said to urge someone to hurry up. Kuai means hurry in Chinese. “Chop Chop” appeared in English-language newspapers printed in China by foreign settlers as early as the 1800s.

    8. Typhoon: This is probably the most direct loanword. In Chinese, a hurricane or typhoon is called 台风 (tái fÄ"ng).

    9. Chow: Allow me to clarify some erroneous explanations circulating about this word. While chow is a breed of dog, the term did not come to mean 'food' because the Chinese hold the stereotype of being dog-eaters. I suspect that 'chow' as a term for food comes from the word 菜 (cài) which can mean food, a dish (to eat), or vegetables.

    10. Koan: Originating in Zen Buddhism, a koan is a riddle without a solution, which is supposed to highlight the inadequacy of logic reasoning. A common one is “What is the sound of one hand clapping.” (If you were Bart Simpson, you would just fold one hand until you made a clapping noise.) Koan comes from the Japanese which comes from the Chinese for 公案 (gōng àn). Literally translated it means 'common case'.

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