Cantonese Roast Duck
1 (5 pound) duck, fresh or frozen
1 tablespoon salt
1 scallion
3 slices fresh ginger
Glaze
1 tablespoon light corn syrup
2 tablespoons water
1 tablespoon soy sauce
Few sprigs fresh cilantro (for garnish)
Thaw the duck, if frozen. Remove any excess fat, and rinse and pat dry with paper towels. Rub the entire surface of the duck, inside and out, with the salt. Cover and refrigerate for several hours or overnight.
Put the scallion in the cavity and lay the slices of ginger on top of the duck. Add at least 2 inches of water to a large flame-proof roasting pan with a lid and put the pan on the stove. Place a large rack in the roasting pan and bring the water to a boil. Choose an oval casserole large enough to hold the duck and small enough to fit into the roasting pan. Place the duck in the casserole and then put the casserole on the rack. Cover and steam for 1 hour, checking the water level from time to time and adding more boiling water if necessary. Save the duck broth to use in soups or stir fry dishes. When done, remove the duck from the casserole and place it on a rack to dry.
Combine the ingredients for the glaze in a small saucepan and bring to a boil. With a pastry brush, paint the hot glaze over the surface of the duck. Allow duck to dry for 1 hour.
Preheat the oven to 375 degrees F. Roast the duck, breast side down, for 20 minutes. Turn over and continue to roast for 40 more minutes.
Transfer duck to a chopping board and allow to cool slightly. Using a cleaver, disjoint and cut the duck through the bone into bite-size pieces. Arrange the pieces on a serving platter, then garnish with cilantro and serve.
Barbecued Pork (China)
2 (12 ounce) pork tenderloins
1/4 cup soy sauce
2 tablespoons dry red wine
1 tablespoon brown sugar
1 tablespoon honey
2 teaspoons red food coloring (optional)
1/2 teaspoon ground cinnamon
1 clove garlic, crushed
1 scallion, cut in half
Scallion curls (optional)
Remove fat from meat. In a large bowl, combine soy sauce, wine, sugar, honey, food coloring, cinnamon, garlic and onion. Add pork, turning meat to coat completely. Cover and let stand at room temperature 1 hour or refrigerate overnight, turning occasionally.
Drain pork, reserving marinade. Place pork on wire rack over a baking pan. Bake at 350 degrees F for 45 minutes or until done, turning and basting frequently during baking. Remove pork from oven. Cool; cut into diagonal slices. Garnish with Scallion Curls.
Makes about 8 appetizer servings.
Banana Fritters
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup water
4 firm bananas
3 cups vegetable oil
Vanilla ice cream (optional)
Combine 1 cup of the flour, the baking powder, baking soda and salt in large bowl. Gradually blend in water, beating with a whisk until smooth. Peel bananas. Cut each banana crosswise into 3 pieces, making a total of 12 pieces. Coat bananas lightly with remaining 1/2 cup flour.
Heat oil in wok over medium high heat until oil reaches 375 degrees F. Dip banana pieces in batter, coating completely. Cook 4 to 6 banana pieces at a time in the oil until golden, 3 to 5 minutes. Drain on absorbent paper.
Serve with ice cream, if desired.
Makes about 4 servings.
Asian Cucumber Salad
2 tablespoons lime juice
1 tablespoon water
1 teaspoon granulated sugar
1/4 teaspoon salt
1 large cucumber
1 small onion, thinly sliced
1 red jalapeno pepper, seeded and chopped
Minced fresh cilantro
Mix lime juice, water, sugar and salt in non-reactive bowl. Cut cucumber lengthwise into halves, then seed and thinly slice. Add cucumber, onion and pepper to lime juice mixture; toss. Cover and refrigerate, stirring occasionally, at least 1 hour. Sprinkle with cilantro.
Yields 4 to 6 servings.
Almond Custard with Litchis (Hsing-Jen-Tou-Fu, China)
3/4 cup water
1/4 cup granulated sugar
1 envelope unflavored gelatine
1 cup milk
1 teaspoon almond extract
2 (11 ounce) cans litchis, with syrup
Heat water, sugar and gelatine to boiling, stirring occasionally, until sugar and gelatine are dissolved. Remove from heat. Stir in milk and almond extract. Pour into 9 x 5-inch loaf pan. Cover and refrigerate until firm, at least 4 hours.
Cut gelatine custard into 1-inch diamonds or squares. Place litchis in serving bowl; arrange custard around fruit.
Yields 4 to 6 servings.
Almond Float (Chinese)
This is sometimes served as a dessert in Chinese restaurants.
2 tablespoons unflavored gelatine
1 1/4 cups water, divided
3/4 cup granulated sugar
1 cup milk
1 tablespoon almond extract
1 (16 ounce) can peach slices
1 (15 ounce) can lychees
8 maraschino cherries, cut into halves
Soften gelatine in 1/4 cup of the water.
In a saucepan, bring remaining 1 cup water to a boil. Add softened gelatine and stir until gelatine is dissolved. Stir in sugar, milk and almond extract. Pour into an 8 inch-square pan and chill until firm.
To serve, drain peaches, saving the liquid. Cut peaches into smaller pieces. Put back into liquid and add lychees and cherries. Cut almond gelatine into diamond shapes. Carefully put into fruit mixture.
Makes 8 servings.
Coconut Milk
1 cup chopped fresh coconut*
1 cup hot water
Place coconut and hot water in blender container. Cover and blend on high speed until coconut is finely chopped. Strain through several layers of cheesecloth. Cover and refrigerate no longer than 48 hours.
* To open coconut, puncture eyes of coconut with ice pick; drain liquid. Bake coconut at 375 degrees F for 12 to 15 minutes. Remove from oven. Tap shell with hammer to open. Cut meat out of shell. Pare brown skin from coconut meat.