CHINESE FOOD

Ingredients

1 taro (about 1.3 lbs.), 1.3 lbs. yam flour, 1/2C cornstarch

Seasonings

2/3 lb. brown sugar

Methods

1. Peel taro,rinse,slice,steam,and mash into a thick paste.

2. Let the taro paste cool,Gradually stir in yam flour,knead into a ball.then roll out into a long strip. Divide the dough strip into small balls,coat with a little cornstarch.

3. Bring half a pot of water to a boil,put in taro balls.cook until they float to the surface. remove.

4. Cook sugar and water.Place taro balls in the sugar water.

Serve.

Remarks:

1. The yam flour must be sifted.If there are pellets, grind and then stir well.

2. The purpose of the cornstarch is to prevent the taro balls from sticking to each other.Be sure not to stir it with yam flour.

3. The sugar water may be made in advance and set aside.When customers come/the taro balls may be placed in the sugar water and served.If left in the sugar water too long the taro balls will become soft and unpalatable.

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Taro Chinese Yam, Taro

INGREDIENTS

1 small section of fresh Chinese yam (about 2/3 lb.), 2 chicken legs. 1 carrot, 6 dried shiitake mushrooms

SEASONINGS

1T cooking wine, 2T soy sauce, 1/2t salt, 1T sugar

METHODS

1. Rinse yam thoroughly, peel off skin. cut in thick slices; peel carrot, cut into thick slices; soak mushroom until soft and remove stems.

2. Rinse chicken. chop into small pieces, blanch in boiling water to remove blood, remove and rinse well.

3. Put chicken in pan along with all seasonings,2C water and mushrooms, bring to boil. then reduce heat to low and cook for 10 minutes. then add carrots.

4. Add yam and cook for 10 minutes until done, continue to cook until liquid is almost absorbed, remove to serving plate. Serve.

Remarks

• Fresh yam is soft. Yam falls apart easily after long cooking, so do not add them too soon, Instead, wait until the other ingredients are cooked and soft. then add yam.

• Stir constantly while cooking to heat ingredients evenly, stir carefully after yam is added to prevent it from falling apart.

• 1C (cup)=150ml; 1T (Table Spoon)=15ml; 1t(tea spoon)=5ml, 1/2t(tea spoon)=2.5ml, 1/4t(tea spoon)=1.2ml

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Dish of Family Banquet carrot, Chicken, Chinese New Year, Chinese Yam, Mushroom

Pumpkin-The sugar of pumpkin makes its own sweeter. In addition to being used in dishes, pumpkin makes a marvelous dessert ingredient.

Purchasing
1. Years ago. the size of pumpkins were large. however. they have been much small with decades of steady improvement. Generally speaking, roundbodied pumpkins are now thick-fleshed. the texture is looser, and sweeter-flavored The long-shaped pumpkins are blander-flavored. thinner-fleshed. much-juiced.
2. When purchasing pumpkins. look for yellow-orange skin. more mature. older pumpkins with being less juicy, starchy, sticky, aromatic and sweet. lf the skin appears green and it looks tender. then it is probably is not sweet and the starches in it are not loose.

Storing
Unless pumpkins have been cut open, in which case they must be chilled, after purchasing and taking home .pumpkins must be stored in a well-ventilated place away from direct sunlight or they will spoil easily.

Taro-Dishes made with taro can be sweet or salty, main dishes or desserts.

Purchasing
Taro can be divided into two broad types. one large, the other small.
1. Oval in shape. outer skin whole without signs of spoilage, light in the hand. but when open .there is a little white flesh-these are characteristics of looses and starchy texture of taro. Another of taro. the famous “betel nut taro” is small-sized. There are deep purple and fine lines in flesh. After steamed. it has an unforgettable aroma. but there is not as much produced as the white taro.
2. Small taro has a fine. cotton like texture. lt is not as aromatic as large taro. Purchase the oval small taros that cook easily and soften quickly. Round. small taros are tougher and the texture is not as good.

Storing
1. Before being cooked. taro should be placed in a dry, well-ventilated place. Do not store either in bags or in the refrigerator. or it will grow white root buds.
2. Small taro can be kept dry in air in a well-ventilated area for a month without spoiling. When purchasing, the drier the skin. the better.

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Cooking Tips Chinese Yam, Potato, Pumpkin, Taro