Helen's Asian Kitchen by Helen Chen

The Chinese Lantern Festival

noreply@blogger.com (Helen Chen) — Thu, 02 Feb 2012 20:46:00 +0000

The Lantern Festival, called Yuan Xiao Jie in Chinese, is celebrated on the 15th day of the first lunar month. This year, in 2012, it will be on February 7th. The fifteenth day is the first full moon of the new year and marks the end of the Chinese New Year celebrations. The word Yuan means the first month, xiao is the ancient word for "night," and Jie means "day." Along with decorating the house with lanterns, the Chinese also enjoy the traditional food ( of course) of this festival - small glutinous rice balls filled with sweetened peanut paste, ground black sesame seeds or red bean paste. These delicious rice balls, about the size of small ping pong balls, are called Yuan Xiao.

Few Chinese makes these at home anymore due to busy schedules and because you can easily purchase excellent frozen Yuan Xiao in most any Asian market.

Frozen Glutinous Rice Balls (Yuan Xiao)

Frozen rice balls before cooking

I like the ones filled with ground peanuts or black sesame seeds. They are very easy to prepare, but do keep them frozen until you are ready to cook or they will stick together.

When done the rice balls will float to the surface.

Simply drop frozen rice balls into a pot of boiling water and gently stir to keep them from sticking to the bottom of the pot. When the water returns to a boil, reduce the heat to maintain a nice, steady boil that's not too vigorous. Stir occasionally to keep them from sticking. When they float, they are ready.

I like to let them boil for an extra 30 seconds to one minute after they pop up to the surface. Serve them with a little of the hot water in a bowl. They will be hot, so don't put a whole rice ball into your mouth at once. Pick one up with a spoon and take a small bite. The filling will begin to ooze out and cool a little, whereupon you can nibble some more or take a larger bite.

Yuan Xiao with sweet peanut paste filling.

Complete your enjoyment of the Chinese Lunar New Year celebrations by serving these deliciously addictive sweets on February 7th, the Lantern Festival Day. The sticky glutinous rice balls symbolize the sticking together of friends and family and the sweet fillings represent a sweet year ahead.

Happy Lantern Festival!

Chinese New Year Lucky Candy Box

noreply@blogger.com (Helen Chen) — Sun, 22 Jan 2012 16:53:00 +0000

It's Chinese New Year's eve tonight and at midnight we will usher in the Year of the Dragon. Besides the usual feasts, lucky couplets and signs I have put together a traditional candy box. Each little tray in the box contains candy and sweetmeats -- symbolic of luck, prosperity, good health and progeny. My box doesn't represent all the various sweets, candied fruit, nuts and seeds we have available, but it does contain some of my favorites.

First, the box itself. One box is orange colored lacquer ware and has the Chinese character "FU" on it. It means "good fortune" and "happiness." The candy box is always round to signify togetherness - no sharp corners or edges. When open, it reveals seven little shallow porcelain trays. The filled candy box is brought out when guests arrive and is enjoyed with freshly brewed tea.

The pictures show two of my lacquer candy boxes. The dark one with the phoenix design is my favorite -- delicate and understated. It belonged to my mother. You can see that the box appears rather deep, but in actuality the trays are flat and it's mostly empty space underneath.

Candy Box with Chinese character "FU"

My mother's lacquer candy box

Candy Box with Shallow Porcelain dishes

What's in my candy box?

Candy Box filled with symbolic foods for the New Year

Starting a the far left at 7:00 are candied kumquats symbolizing wealth and prosperity; wrapped in colorful cellophane are walnut and date candies symbolizing a sweet year; the candied lotus roots for purity and if I had room, I would have put out candied lotus seeds which symbolize many children, i.e. fertility; then there's candied coconut ribbons, the coconut symbolizes togetherness; there's the candied melon representing growth and good health; then hard coconut candy and finally, in the center, peanuts that I oven roasted with 5-spice powder, they represent longevity. I don't have the requisite watermelon or squash seeds, both symbolizing fertility -- just not enough room.

I wish I could share my lucky candy box with you, but alas it can be done only virtually.... At least I can share my Five-Spice Roasted Peanuts recipe with you. They are really easy to make and are delicious -- anytime. If you are on a sodium restricted diet, you may omit the salt or reduce it to taste.

Five Spice Long Life Peanuts

1 1/2 teaspoons salt
1/2 teaspoon Five Spice Powder
1 pound raw, blanched peanuts

Dissolve salt and five spice powder in 1/4 cup hot water. Put peanuts in an ungreased rimmed baking sheet. Pour the salt mixture over the peanuts and mix until the nuts are evenly coated. Spread out in a single layer and let sit for 15 minutes. Preheat oven to 325 F.
Roast the nuts for 30 to 35 minutes until they are lightly golden brown. Stir occasionally for even roasting. When done, remove nuts from the oven and let them cool completely before serving or storing. When cool, the peanuts will be crisp.

Copyright 2012 by Helen Chen. All rights reserved.

So, for all of you, Xin Nian Kwai Le (Happy New Year) and Wan Shi Ru Yi (May all your wishes come true).

Helen

I Love Persimmons

noreply@blogger.com (Helen Chen) — Sat, 21 Jan 2012 01:27:00 +0000

The persimmon is native to China and Japan and very popular to Asians in the fall and winter when they are in season and plentiful. There are two varieties available ... and they are both delicious. My father favored the Hachiya persimmon. It's shaped like an acorn and should only be eaten when soft to the touch and fully ripe. When ripe it's not only sweet, but juicy, so we would place it stem side down on a plate and eat it with a spoon. We had these grapefruit spoons that were serrated at the ends. This allowed us to scoop up the soft, juicy pulp and avoid the juice from running down our arms. The Hachiya persimmon should never be eaten when hard. It will be very astringent and unpleasant.

It was on a November visit to Japan many years ago that I tasted my first Fuyu persimmon. This persimmon is rounded, like a tomato, and may be eaten when firm or soft. The first time I tasted a Fuyu persimmon I fell in love with the delicious sweet flavor and crunchy texture, much like an apple. It made for neater eating and serving.

I always peel my persimmon. Some people eat it with the skin, but I find it slightly astringent and prefer to concentrate on the fruit itself. In Japan, the firm Fuyu persimmon is peeled, cut into quarters and served on a small plate with toothpicks. It's a great way to end a meal -- something sweet and fresh and not too filling.

Lately I've been buying Fuyu persimmons by the box at a local Asian market. I store them in our cool basement to slowly ripen since I've come to enjoy them when they are slightly soft. My husband doesn't care for persimmons, so I have the whole box to myself. Goodie!

With Chinese New Year approaching on January 23 persimmons take on a more symbolic importance. When persimmons are depicted with tangerines this grouping symbolizes the wish for good fortune in all undertakings.

Happy and Prosperous New Year to you all!

Fuyu persimmon on left and Hachiya persimmon on right

Fuyu persimmon peeled and quartered for serving.

Radishes my Mother's Way

noreply@blogger.com (Helen Chen) — Thu, 16 Jun 2011 13:32:00 +0000

I so enjoy spring, not only for the fact that the weather warms up and the days are getting longer, but seasonal vegetables such as radishes and asparagus are readily available...and, in season, they are wonderful.

Farm fresh radishes ready to be cleaned

The best and freshest radishes are those with the greens still attached. It's best to remove the greens before storage because they will draw out moisture from the roots and eventually dry out the radish.

Fresh, crisp red radishes were one of my mother's favorite vegetables and here are a couple of ways she taught me to enjoy them.

For a quick, healthy snack, just spread a little peanut butter on the radish. The peanut butter cuts down on any sharpness and it provides protein so a low calorie snack like this will last and help reduce the craving for additional snacks. A great treat if you're trying to lose weight.

The other is a simple radish salad my mother used to pull together in seconds. It's delicious, very quick and easy and you probably have all the ingredients in your kitchen right now. My mother would serve it as one of the side dishes to our Chinese meals. I hope you'll enjoy it.

SWEET AND SOUR RADISH SALAD - serves 4 as a side dish

2 bunches of fresh radishes ( about 20 radishes) - both ends trimmed and washed well
1/2 teaspoon salt
2 tablespoon light brown sugar
2 tablespoon cider vinegar
1/2 teaspoon Asian sesame oil

Crush each radish with the broad side of a knife. A Chinese knife is best for this job. Cut larger ones in half before crushing. Just crush enough to crack the radish so it will absorb the dressing better.

Place the radish in a bowl and sprinkle with salt. Let stand for 15 minuites and drain. Transfer to a serving bowl.

Mix the sugar and vinegar together in a small bowl and pour it over the radishes. Drizzle with the sesame oil, toss and serve.

Sweet and Sour Radish Salad

Gado Gado

noreply@blogger.com (Helen Chen) — Thu, 26 May 2011 15:13:00 +0000

As promised, here's my Gado Gado recipe. I hope you'll enjoy it.

GADO GADO

This classic salad of blanched vegetables dressed with a spicy peanut sauce is considered one of the national dishes of Indonesia. Cucumber, bean sprouts, cabbage and green beans are traditional, but the variety of vegetables may differ. Try using boiled and sliced potatoes, blanched broccoli florets, blanched spinach, or sliced jicama. This salad should be served at room temperature with the vegetables tender-crisp. I like to serve Gado Gado with a basket of crisp, deep fried krupuk (Indonesian shrimp crackers).

Serves 4 or 6 as part of a multicourse meal

1 medium cucumber, cut in half lengthwise, seeded and thinly sliced
4 cups bean sprouts, parboiled for 20 seconds, rinsed in cold water and drained well
3 cups shredded green cabbage, parboiled for 1 minute, rinsed in cold water and drained well
1/2 pound green beans, ends snapped and broken into 2" long pieces. Parboiled for 5 minutes, rinsed in cold water and drained well
1 medium carrot, julienned, parboiled for 1 minute, rinsed in cold water and drained well
2 hard boiled eggs, shelled and cut into wedges
2 tablespoons thinly sliced fried shallots

Peanut Sauce for Gado Gado
Yield: about 2 cups

This sauce, known as Sambal Kacang (pronounced Ka-chang), is equally delicious as a lukewarm dip for a crudite platter or sauce for chicken and beef satays.

3/4 cup peanut butter, smooth or chunky
1/4 cup lime juice
2 - 3 tablespoons brown sugar
1 tablespoon sweet soy sauce ( Ketjap Manis) or regular soy sauce. If using regular soy sauce use the larger amount of sugar.
1 clove garlic, peeled and crushed
1 tablespoon chili-garlic sauce, or more to taste
1 cup coconut milk

Combine all the ingredients together in a medium sauce pan over medium heat. Stir constantly with a spoon or wire whisk. When smooth, add 1/4 cup water and continue stirring until the mixture comes to a boil Turn down heat and allow to simmer for 2 minutes, stirring constantly to prevent sticking and burning. Remove pan from heat. The sauce will thicken as it cools. Serve lukewarm. If the sauce becomes too thick, stir in 1 to 2 tablespoons of water.

Assembling the Gado Gado:

Ring a large platter with the cucumber slices, then spread the bean sprouts, cabbage and green beans in layers in the center. Pour 1 cup of warm peanut sauce over the vegetables and arrange carrots and egg wedges on top, then garnish with the fried shallots. Place any extra peanut sauce in a small bowl on the table so people may add extra sauce as desired. Serve with deep fried krupuk crackers, if desired.

Gado Gado for 2 in a Delft, Netherlands Indonesian restaurant

KRUPUK

noreply@blogger.com (Helen Chen) — Thu, 26 May 2011 14:36:00 +0000

The brand of krupuk I buy is Komodo brand from Indonesia. As far as I know, it is available in two sizes -- a small chip that puffs to about 2" in diameter and a larger size that reaches about 6" when fried. Krupuk Udang refers to the shrimp or prawn flavor of these chips. Krupuk come in other flavors too including vegetable. You can get them at Amazon and other Asian online or brick and Mortar markets.

Another brand from China is Pigeon Brand and is called Prawn Crackers or Shrimp Chips. I used to use the Chinese ones, but after I discovered the Indonesian brand I switched because the ones from Indonesia have far more flavor and better texture.

The Krupuk come dry and have to be deep fried for the best results. Krupuk Udang is made from ground shrimp, starch and salt. Some people microwave the chips to avoid deep frying, but I've found this method to be far from acceptable. The chips end up tough and rubbery and the edges are often uncooked. The best way is to fry them. Here's how -

Pour cooking oil in a wok or stir-fry pan to at least 1-inch deep. I use canola oil. Heat the oil to about 350 F or until a dry krupuk slipped into the oil sizzles and puffs up.

Fry only 2 or 3 at a time, if using the large variety, as they will expand to almost four times size. Stir the krupuk as they begin to sizzle at the bottom of the pan. In a few seconds, they will puff up and rise to the surface. Stir and push them down a couple of times to ensure even cooking. Don't let them float in the hot oil too long or they will scorch.

When the krupuk no longer puff up, remove them immediately with tongs or a Chinese wire skimmer ( also known as Spider) and put them in a clean brown paper bag to drain. Give the bag a few shakes to help drain all the excess oil. Transfer the fried krupuk to a basket or bowl, They are best eaten right away as they are apt to absorb humidity in the air and soften. If its humid, or you plan to eat them later, drain and cool the krupuk completely and place in a tightly sealed plastic bag. The krupuk are best eaten the same day they were fried.

Pigeon Brand from China

Komodo brand from Indonesia. These are the large chips.

Krupuk fried and ready to eat

De Rijsttafel in Holland

noreply@blogger.com (Helen Chen) — Thu, 26 May 2011 01:22:00 +0000

My husband, Keith, and I returned recently from a vacation in the Benelux countries -- that's Belgium, Netherlands and Luxembourg. We had a wonderful time and the weather, notorious in the Netherlands for being wet, was beautiful and sunny every day. Not good for plants or farmers, but great for tourists.

Our dear and longtime family friends are Dutch and told me that I had to have the Indonesian meal called rijsttafel, or "rice table." I was familiar with this Dutch inspired Indonesian meal that features many small dishes. At the center of this multi-dish feast is freshly steamed rice and deep fried shrimp flavored chips called krupuk. I had rijsttafel before in the Boston area and, of course, at our Dutch friend's home. Interestingly enough, there are very few, if any, Indonesian restaurants in Greater Boston an area that encompasses over 4,000 square miles and about 4.4 million people. We are becoming quite a foodie destination here in Boston, but there's barely an Indonesian restaurant and no rijsttafel.

The first rijsttafel dinner we enjoyed was in Amsterdam with my 7th grade French teacher who flew in from Lausanne, Switzerland to meet us and her friend, a native of Amsterdam. As we were planning our meeting via email I asked if we could have rijsttafel together. I'm so glad I did because we ended up at a marvelous little restaurant - 3 generations old, and in a part of Amsterdam we would never have found ourselves. The meal was absolutely wonderful! 14 various dishes encompassing meats, seafood, vegetables, pickles, chutneys, rice and krupuk ( one of my favorite). I took some photos, but what's missing is that incredible spicy aroma and rich flavor that permeated every dish. I loved the different textures, temperatures, spiciness and tastes. Yum!

If you ever find yourself in Amsterdam and want to experience rijsttafel here's the restaurant. I highly recommend it, but be sure to make reservations. The place was packed when we were there.

Tempo Doeloe
Utrechsestraat 75, 1017 VJ Amsterdam
Tel: 020-625 67 18

We enjoyed the meal so much that while we were in Delft ( to be in the hometown of the painter Johannes Vermeer), we had another rijsttafel dinner. This time it was just the two of us, but the meal was as delicious as the one we had in Amsterdam. Our delightful waitress was from Canada and she was studying and working her way to a graduate degree and hoped to remain in Holland afterwards to work.

One popular dish that appeared in both rijsttafel dinners was Gado Gado. It's really easy to make and perfect warm weather food. You must also try and find krupuk because once you taste it you can't just eat one chip. They are addictive! A must at a rijsttafel, but they al make excellent hors d'oeuvres.

I'll give you a recipe for Gado Gado and tell you how to fry krupuk tomorrow! Until then, you'll just have to dream about the food.....


(Clockwise starting at left) Noodles, pork, sauteed greens, marinated beef, salad.

Medley of Dishes and Sides at a Rijsstafel

4 sides, including Indonesian fried rice, krupuk and Dutch beer.

Table with 14 different dishes!

Gado Gado - Blanched vegetables with a peanut butter sauce

Curried Eggs and Toasted Coconut Shreds with Peanuts

Rice, Lemon Grass Chicken and Pickled Vegetables

Beef with Star Anise

Sauteed Green Beans

Krupuk

Me...starting to chow down on satay!

I Remember Mama

noreply@blogger.com (Helen Chen) — Mon, 23 May 2011 14:42:00 +0000

Whenever lily of the valley come into bloom I think of my mother. These delicate and beautifully fragrant flowers were one of my mother's favorite. They are easy to grow and spread so fast they can become a nuisance, however when we were growing up in Cambridge, Massachusetts, we couldn't get them to grow at all. They would get started and then die off. It was always a precious and rare commodity to get lily of the valley to give to mother for Mother's Day.

This year, the lily of the valley in my yard bloomed late, but very profusely. I have them growing in various corners of our 2 acre yard. So much so that my husband has warned that they are crowding out other plants. For me, I can never have enough.

So in honor and remembrance of my dear mother, I have a big bouquet of lily of the valley at my kitchen counter. The perfume of those flowers are heady indeed and each time a whiff of that fragrance meets my nose, I remember mama.

The DIM SUM Pocket Guide

noreply@blogger.com (Helen Chen) — Thu, 14 Apr 2011 19:34:00 +0000

Speaking of Dim Sum, I have this neat little pocket guide (Dim Sum Pocket Guide by Kit Shan Li, Chronicle Books, 2004)that is small enough to stick in a purse or pocket and can guide you through about 46 common Cantonese dim sum. They are categorized by how they are cooked - steamed, deep-fried, pan-fried, congee and desserts. There's a clear photograph of each type of dim sum accompanied with Chinese characters, Cantonese pronunciation, English name and short description of the dim sum. The author also starts the book with short chapters on how to order dim sum, use chopsticks, the different teas, and a glossary of some unusual ingredients you'll encounter.

Many Cantonese dim sum restaurants still have the push carts where the server will bring the various dim sum right to your table and you can peek under the bamboo steamer lids and see what you might like to order. Some restaurants have abandoned the carts and list the dim sum on a menu instead. I prefer the push carts because you get to see everything before you order. Either way, you'll find this little handbook very helpful.

Some of my favorite dim sum are the chicken feet, euphemistically called Phoenix Claws in the Chinese; steamed spare rib nuggets; shrimp dumplings wrapped in rice flour skins ( ha gao); barbecued pork buns called cha siu bao; sweet sesame balls - glutinous rice flour balls filled with lotus seed or red bean paste and rolled in sesame seeds before being deep-fried; and tofu pudding (dao fu fa), a very soft, silky tofu served warm with a sweet ginger syrup. YUM!

Cantonese dim sum, sometimes also called "yum cha", is very famous and enjoyed by all Chinese. The busiest time is on the weekends when whole families along with friends gather together to savor the large variety of textures, tastes and flavors. It's always so exciting and fun to be in what the Chinese call a "hot and noisy" environment enjoying food.

So, gather your family and friends together and look for a dim sum restaurant near you. Armed with this little guide book, you'll find yourself to be an old Chinese hand!

XIAO LONG BAO - Shanghai Soup Buns

noreply@blogger.com (Helen Chen) — Mon, 11 Apr 2011 19:03:00 +0000

Helen at Dumpling Cafe in downtown Boston

Dumpling Cafe's Xiao Long Bao

Last week I had a great lunch of steamed "Xiao Long Bao," sometimes called soup buns or dumplings because each steamed bun is filled with ground pork and a wonderful tasty soup. The buns are traditionally a yeast dough skin wrapped around a filling of ground pork or a ground pork and crabmeat mixture and steamed. The question is, "How do they get the soup into the buns?" Well, the answer is the filling is mixed with small diced aspic. So, when the buns are steamed, the aspic melts and creates this incredible soup. It's very clever.

I've noticed that restaurants call these steamed buns by different things - Steamed Minced Pork Buns, Yangchow Steamed Buns, Small Steamed Buns, Shanghai Buns... To be sure you're getting the right thing it might be better to ask for them using the Chinese. "Xiao", means "small" and is pronounced "show", as in shower. "Long" refers to the bamboo steamer and is pronounced "long" as in room, "Bao" means bun and sounds like "ow" in about.

Eating Xiao Long Bao the proper way

Now, there's also a particular way to eat these bao so that the soup doesn't squirt all over you and your neighbor or spill on to the table. First, with chopsticks, gently pick up the bao by the top where the dough is thickest. Try not to poke a hole in the dough or the soup will leak out. Dip the bao in the soy ginger dipping sauce always provided with xiao long bao. Then, with a Chinese soup spoon in your other hand and support and cradle the bao. The bao skin is very delicate and jiggly because of the soup inside, so the spoon really helps stabilize things. Take a tiny bite of the bao along the side and immediately suck in the soup. Be careful, because the soup may be hot. After you enjoy the soup, eat the rest of the bao in one or two bites. It may take a little practice at first, but you'll get the hang of it.

The xiao long bao I had on Friday was at a new restaurant in Boston called Dumpling Cafe ( 695 Washington Street, Boston. Tel: 617-338-8858) It's open everyday from 11:00 am until 2:00 am. Great for late night snacking. There I am standing in front of the restaurant.

It's obviously very popular with the lunch crowd because by noon the place was packed with a waiting line. On a scale of 1 - 10 ( 10 being perfection), I would give it an 8. The bao were a little larger than the Shanghai style and I think the menu referred to them as Taiwan style. See how they fill the bamboo steamer and overlap over the sides of the spoon? These were the tastiest and soupiest bao I've ever had in Boston. You get 6 large bao per bamboo steamer for $5.95 and if they're filled with pork and crab, the price for 6 is $6.50. By the way, this restaurant calls xiao long bao "Mini Steamed Buns." See what I mean about the nomenclature?

For fabulous Shanghai style xiao long bao there is a fantastic chain of Shanghai dim sum restaurants called Din Tai Fung,with shops in Asia, Canada and the West Coast of the USA. Unfortunately they haven't come to the East Coast yet. Go to their web site ( www.dintaifungusa.com) and you'll see a nice close up picture of their specialty - Shanghai xiao long bao. The xiao long bao at Ding Tai Fung are more like the ones I enjoyed in China when I first went with my mother and brother in 1972. So far I've been to about 4 different Ding Tai Fung restaurants ( Tokyo, Taipei, Shanghai and Toronto) and they all have wide open kitchens ( behind huge panes of glass) where the xiao long bao are continually being handmade. Behind the chefs are towers of bamboo steamers waiting to be filled and steamed. The xiao long bao at each location were all delicious!

Do I have a recipe for xiao long bao? Sorry to disappoint, but no, because I don't make them at home. In fact, I don't know anyone who makes them at home. My mother never did. It's a specialty that's complicated and time-consuming to make. We all go out to have them. I do have other dim sum recipes that are relatively easy to make -- but that will have to be another time.

So, check out the Dumpling Cafe when you're in Boston and investigate Ding Tai Fung if you're lucky enough to have one near you. Both are well worth the effort to find.

Seasoned Seaweed as a Low Calorie Snack

noreply@blogger.com (Helen Chen) — Tue, 05 Apr 2011 19:55:00 +0000

Just like everyone else, I sometimes need that "taste" for something to ease a food craving. And just as everyone else, I'm also conscious about avoiding unneeded extra calories or foods with unhealthy profiles - i.e. saturated fats, cholesterol, simple carbohydrates, etc.

There are times I want something sweet, so I might enjoy a small piece of rich, dark chocolate. One piece only, please. But there are other times when I want something savory and I discovered that a small pack of seasoned seaweed (nori), like the seaweed used in sushi, but flavored, can really hit the spot for a total of 5 measly calories and "0" calories from fat!

These small seaweed sheets ( About 4" x 5") are seasoned with, among other flavorings, sugar, soy and bonito extract. They are then toasted until crisp. I buy mine from a local Korean market and it comes in a bag of 8 sealed packets each containing 8 sheets of seasoned seaweed. The brand is "Nico-Nico Nori" from China, but there are many different brands available. I open one packet and enjoy one sheet at a time, slowly savoring the slightly sweet/salty taste and the crunchy texture. It has saved me many a times from grabbing something that I would have regretted eating later on.

For something a bit more substantial you can take a seasoned seaweed sheet and wrap it around a small ball of cooked rice.

Hmmm. I might just have some right now :)

The Honey Tangerine

noreply@blogger.com (Helen Chen) — Tue, 29 Mar 2011 00:29:00 +0000

In the last month, if you've been shopping for oranges and tangerines, you may have noticed the Honey Tangerine or Murcott. This was one of my mother's favorite because of it's rich flavor and juiciness. The skin tends to be tight, so I use a paring knife to help start the peeling process. My mother liked to air dry the fragrant peels and use them in cooking. You'll see that the peels have very little white pith. The only downside to the Honey Tangerine is that they have lots of seeds and a fairly heavy membrane, but their sweetness and juiciness are incomparable.

The Honey Tangerine season is starting to wind down, but you can still find them in the marketplace. I look for ones with tight, smooth and shiny skins because they tend to be the juiciest. I also dry some of the skins like my mother used to do. Makes me think of her.

So, if you haven't discovered this delicious tangerine variety start looking for them now. You'll be glad you did!

Happy New Year!

noreply@blogger.com (Helen Chen) — Sat, 13 Feb 2010 16:43:00 +0000

Gong Xi Fa Cai! (Wishing you prosperity!) Chinese New Year starts on Sunday, February 14, 2010, and ushers in the Year of the Tiger. In China, tigers symbolize power, strength, and passion. People born in the year of the tiger are great to have around -- you just have to be energetic and ready to keep up with them. They tend to be dynamic, impetuous, intense, and adventurous. The tiger personality is outspoken and can be impatient and often quick-tempered. Balancing this volatility, the tiger person is affectionate, sincere, generous and warm. In matters of the heart, the Tiger person is a romantic -- passionate and sentimental, but with a tendency toward over possessiveness and jealousy.

Tiger years are explosive years with vast swings of extremes. Fortunes will be made and fortunes will be lost. It's a big, bold year that promises many surprises.

To emphasize and hope for positive surprises in the new year, all Chinese and Asians who recognize the Lunar New Year, will prepare and enjoy symbolic foods to ward off the bad and welcome in good fortune.

Have you ever noticed Chinese calligraphy posters hanging upside down in stores and on doors? It's always one single Chinese character -- usually gold on a red background ( auspicious colors). In the photograph I'm holding the word for Good Fortune ( fu) and I'm holding it upside down. The reason is that the Chinese word for "upside down" is a homonym for the word "has arrived." Therefore the symbolism here is that "Good Fortune has arrived." When I was at my cousin's home in Beijing they have the good luck character pasted upside down on their door. Look for it when you are in Chinatown or a Chinese market.

I also have dishes with apples and oranges. These two fruits symbolize prosperity and peace. The Chinese word for apple is ping guo. Ping is a homonym for the word, "Peace." And oranges, in ancient times, was given out by the emperor to his officials for good luck. The Chinese word for orange, ju, sounds like the word ji, "luck" or "good fortune."

There's also a large ceramic peanut on the counter. It's an unusual piece to Western eyes. The peanut symbolizes long life so having peanuts and serving peanuts during the New Year is symbolic of Longevity.

So, my photo is more than just a picture. It carries with it hidden meanings to wish you all peace, luck, longevity and good fortune.

XIN NIAN KUAI LE! (Happy New Year!)

Hangzhou, my father's hometown

noreply@blogger.com (Helen Chen) — Thu, 07 May 2009 20:27:00 +0000

Today, I received an email from my cousin who lives in Hangzhou, China with photographs of West Lake in spring with cherry trees and flowers in bloom. Surely a sight for sore eyes for those of us who endured a harsh winter. It brought back memories of my late father, his love for his hometown, and the natural beauty that surrounds the area. Chinese children, when asked from which town or city they come, always answer with the home city of their father, no matter where they were actually born. So, although I was born in Shanghai, I should really answer, "Hangzhou." The American sister city to Hangzhou is Boston -- where I now live. Maybe meant to be?

Hangzhou is an ancient city that is the capital of Zhejiang province and lies about 112 miles southwest of Shanghai. The main attraction of Hangzhou is West Lake ( Xi Hu in pinyin). The lake was originally a shallow bay, formed into a wide lake through years of dredging and damming . Every ancient civilization and culture have legends that try to explain where things came from. The West Lake myth is that a dragon and phoenix in the Milky Way formed a pearl that fell to earth and thus created West Lake.

Besides the cultural relics and scenic beauty of the area, Hangzhou is famous for scissors manufacturing, high quality silk and a variety of green tea, called longjing, or "Dragon Well."

And, of course, how can we refer to any city in China without talking about its culinary specialties? There are many delicacies for which Hangzhou is renowned, but some of the most popular are West Lake Fish ( poached carp from West Lake served whole with a light sweet and sour sauce); shrimp stir-fried with fresh, tender Dragon Well tea leaves; Dongpo Pork which has a history of almost 1000 years( braised pork belly slow-cooked in wine, soy sauce and rock sugar. It's named after the poet-governor Su Dongpo); stewed duck tongues ( did you know a duck even had a tongue?).

The 100 year-old Lou Wai Lou restaurant located on the edge of West Lake is famous for these and other local specialties. If you go there, be sure to make dinner reservations. It's very popular and always crowded.

Tea houses dot the perimeter of the lake and it costs only a few cents to spend a lazy afternoon sitting by West Lake sipping Dragon Well tea while munching on a dish of seasoned melon seeds, or enjoying a bowl of lotus starch thickened soup, sweetened and garnished with crushed, roasted chestnuts and sweet olive flowers, another specialty of the region. Here I am at a West Lake teahouse with my cousin's wife and my husband relaxing with a dish of lotus root starch soup. Perhaps it doesn't sound all that appealing to everyone (it didn't to my husband), but to me it speaks of family, memories and comfort.

My Universal Kitchen Scissors

noreply@blogger.com (Helen Chen) — Fri, 27 Mar 2009 17:14:00 +0000

The vernal equinox or the first day of spring was on Friday, March 20th. Not much fanfare, but I love that day because it holds so much promise. Promise of longer days, warmer weather, blossoming buds, escape from the very cold and snowy winter we just experienced here on the East Coast. I go out every few days to look at the growing buds on our huge maple tree in the front yard as well as the Star Magnolia we planted last spring in memory of our sweet cat who died last April. And with the burgeoning buds, my thoughts turn to gardening and the joy it brings me. Our house sits on nearly two acres of fine farm land. A pitchfork can be dug into the ground without hitting any rocks. Now that's great soil.

Who doesn't need a great pair of scissors? When I think of getting back to gardening I also think of Helen's Asian Kitchen's Universal Kitchen Scissors. It says, "Kitchen," but it goes anywhere and cuts nearly everything. The secret? Incredibly sharp blades made of the finest stainless steel that's used in fine German and Japanese cutlery. AND, the soft, flexible Rabbit-ear handles that move with your hand. No more sore fingers or painful hands. These scissors are unique. I use them in the kitchen to trim fat off of meat, trim artichokes, clean shrimp, snip herbs and so much more. They're dishwasher safe, strong and durable and so comfortable to use.

Outside of the kitchen they are tremendous gardening scissors. Use them for deadheading, light pruning, trimming away unsightly leaves, harvesting flowers, vegetables, fruits and herbs, cutting fine wire, twist ties, string, rope, and so much more! I always keep my garden tool box with me when I'm out in the yard. It holds my trowels, diggers, weeders, gloves and these incredible scissors.

So, whether your in the kitchen cooking, in the garden or working on your hobbies, these scissors are indispensable. When you start using them you'll wonder where they've been all your life. Perfect for anyone with arthritis, carpal tunnel (which I have), weak hands or for any cutting chore - right or left handed - these scissors are for you. Look for them in gourmet shops where Helen's Asian Kitchen line is sold or contact Harold Import Co. for the store nearest you. There isn't a better pair of scissors anywhere!

Helen's Asian Kitchen: Easy Chinese Stir Fries

noreply@blogger.com (Helen Chen) — Mon, 23 Mar 2009 15:32:00 +0000

Helen’s Asian Kitchen: Easy Chinese Stir- Fries

April 27, 2009 is an important date for me this spring. It’s the publication date of my new cookbook, Helen's Asian Kitchen: Easy Chinese Stir- Fries, published by John Wiley & Sons. The book is just what I wanted – small (128 pages), relatively inexpensive (under $20) and chock full of easy, healthy, home-style recipes.

How times have changed in the book publishing world. When my first book was published in 1994 I was told in no uncertain terms by the publisher that there would not be any color photographs – too expensive. In fact, even line drawings were restricted to a certain number. Now with the cost of color printing being more affordable, very few cook books are published without color photographs.

Easy Chinese Stir-Fries exemplifies the type of cooking I like to do – simple, straightforward home-style dishes that are low in fat and healthy, but still taste delicious – dishes that Chinese home cooks make for their own families.

Stir frying is considered one of the healthiest cooking techniques. Many nutritionists and dietitians recommend stir frying as a way to incorporate healthier eating habits into our lives. It’s low in fat, uses heart-healthy oils like canola; fresh vegetables of all kinds and especially dark leafy greens like bok choy and mustard greens – mainstays in the Chinese kitchen; smaller quantities of lean meats that are just part of the dish, not the whole dish; and quick cooking techniques that maintain the color, texture, vitamins and minerals of the ingredients. All these attributes are part of every day stir frying.

We read and hear about healthy ingredients and healthy, low-fat recipes all the time, but few home cooks actually enjoy cooking that way. Maybe it’s the recipes, but the attitude seems to be that “healthy” food is boring, tasteless, and uninteresting. So we continue to pay lip service to healthy eating, but resist incorporating it into our daily meals.

Preparing healthy meals isn’t difficult. In the beginning it will take a little extra thought, effort and discipline. But once you get the hang of it you’ll be surprised at how automatic and enjoyable it can become. What a great feeling it is to know that you are cooking delicious meals using nutritious and healthy ingredients – with hardly any effort! What a gift to both yourself and to the ones you love.

When I look at lists of “healthy” foods I am not surprised to see that so many of them are part of Asian cuisine – vegetables, dark leafy greens, fruits, seafood, nuts and seeds, beans, whole grains, green tea –

Do take a look at my new book and discover for yourself how easy it can be to go from the “dark side” of cooking and eating to the “lighter” side of health and good nutrition – without compromising on or abandoning fabulous taste.

Advance sales of the book are taking place right now at Amazon.com, or visit your local gourmet store and reserve your copy there.

- Helen

Here's a sample recipe from HELEN'S ASIAN KITCHEN: EASY CHINESE STIR FRIES. It's a quick and easy recipe that's low in fat and delicious. If you like the ease and taste of this recipe, you'll love the other 59 recipes in my new book. Enjoy!

Shanghainese Shrimp with Peas
Peas go nicely with shrimp, complementing but not overpowering them, and their bright green color is pretty against the pink of cooked shrimp. This is a perennial favorite at Shanghai restaurants.

Serves 3 to 4

1/4 teaspoon grated peeled fresh ginger
1 teaspoon Chinese rice wine or pale dry sherry
1 teaspoon cornstarch
1 teaspoon salt
1 pound medium shrimp, shelled and deveined
1 cup green peas, fresh or frozen and thawed
1 scallion, bulb split and cut into 2-inch pieces
3 tablespoons canola oil

1. In a medium bowl, whisk together the ginger, wine, cornstarch, and salt. Add the shrimp and mix well.
2. If using fresh peas, drop them in boiling water and cook for 1 minute. Drain immediately and run under cold water to stop the cooking.
3. In a wok or stir-fry pan, heat the oil over medium-high heat until the oil is hot but not smoking. test by dipping a scallion piece into the oil; it should sizzle. Add the scallions and stir a few times. Add the peas and stir for 1 minute. Stir up the shrimp mixture and add it to the pan. Cook, stirring, until the shrimp turns opaque and pink, about 1 minute more. Transfer the shrimp and peas to a platter. Remove and discard the scallions, if desired. Serve immediately.

Recipe reprinted from Helen's Asian Kitchen: Easy Chinese Stir-Fries, John Wiley & Sons, Inc., Hoboken, NJ, 2009.
Recipe and text Copyright 2009 by Helen Chen. All rights reserved.

The Lantern Festival

noreply@blogger.com (Helen Chen) — Wed, 11 Feb 2009 00:56:00 +0000

February 9th is the Lantern Festival and signals the end of the Chinese Lunar New Year. It falls on the fifteenth day of the first month of the lunar year when the full moon hangs in the night sky like a giant, glowing ornament.

As is true with every Chinese festival there is a special food that accompanies the celebration. On Lantern Festival we eat small glutinous rice balls known as yuan xiao or tang yuan.

The white rice balls hold sweet fillings made from either sweet red bean paste, white or black sesame paste or ground peanuts. The rice balls are boiled in water and served hot in the water in which they were cooked then garnished with, you guessed it, candied osmanthus flowers. The rice ball’s round shape and white color resemble the full moon and symbolize togetherness and happiness.

Frozen rice balls are readily available in Chinese markets. Some are imported from Taiwan or China and come in a variety of flavors, mostly sweet. They are very easy to prepare, simply drop them,frozen (no need to thaw), into boiling water and when they float to the surface they are ready! Serve them hot.

My personal favorites are the ones filled with peanut paste and I’m going to have a bowl of them tonight.

Happy Lantern Festival!

Copyright 2009 Helen Chen. All rights reserved.

WHY CHINESE NEW YEAR IS NOT ON THE FIRST OF JANUARY

noreply@blogger.com (Helen Chen) — Wed, 21 Jan 2009 17:58:00 +0000

The Chinese use the lunar calendar, as opposed to the West’s solar calendar, to calculate the dates of all their festivals. Just what day Chinese New Year starts changes each year. In general it commences anytime between the middle of January to the middle of February. It is not a single day event, as the New Year is in the West, but a seasonal festival that is celebrated for up to two weeks.

You can learn to determine Chinese New Year day yourself as long as you have access to a calendar which shows the phases of the moon (this site has one that's easy to follow: http://stardate.org/nightsky/moon/). First, locate the date for the Winter Solstice – usually December 21st or 22nd - and count 2 new moons from that date. The second new moon is the first day of Chinese New Year.

The fifteenth day after Chinese New Year day is Lantern Festival (the first full moon of the New Year) and marks the official end to the Chinese New Year or Spring Festival. Every festival has its special food and the Lantern Festival Day is no exception. On that day it is traditional to enjoy yuan xiao, or glutinous rice balls filled with either sweetened black or white sesame paste, red bean paste or ground peanuts. The white rice balls (a little smaller than a ping pong ball) are served floating in the boiling water in which they were cooked. The hot liquid is garnished with fragrant sweet olive (osmanthus) blossoms. The floating rice balls remind us of the first full moon of the New Year.

Copyright© 2009 Helen Chen. All rights reserved.
Helen's Asian Kitchen is not affiliated with Joyce Chen products.

PEKING RAVIOLI (JIAO-ZI) – ONE OF MY MOTHER'S MOST TREASURED RECIPES

noreply@blogger.com (Helen Chen) — Tue, 20 Jan 2009 03:57:00 +0000

Jiao zi are popular in Northern China in areas such as Beijing and Shangtung where wheat flour is used. In the Northeast of the United States these tasty dumplings are commonly called "Peking Ravioli," a name coined and made popular by my mother when we opened our first restaurant in the late 1950's.

My mother coined the name Peking Ravioli, because when we started serving jiao-zi in our restaurant in the 1950's, no one had seen anything like them before. Borrowing from the Italian at least gave people the idea that they were dough pockets with a filling. Interestingly, although the name potsticker is common now, just about all the Chinese restaurants in this area still call these dumplings Peking Ravioli because of my mother's influence.

Making Jiao zi is a social occasion for the whole family and a tradition during Chinese New Year. Here I am with my goddaughter making jiao zi for the new year. The dumplings take on different names depending upon the manner in which they are cooked. If they are pan fried, they are called "guo tie" or potsticker because they stick to the pot when cooked. If they are boiled they are called "jiao zi."

I will give you my mother's recipe for the dumplings just as she gave to me:

JIAO ZI or PEKING RAVIOLI

YIELD: 32 DUMPLINGS

1 pound napa cabbage
1 ½ teaspoon salt, divided
¾ pound ground pork
1 ½ tablespoons dark soy sauce
1 tablespoon dry sherry
½ teaspoon sugar
1 tablespoon vegetable oil or bacon drippings
1 tablespoon sesame seed oil
1 pound round dumpling wrappers

Wash and drain cabbage and chop very fine, sprinkling 1 teaspoon salt over the cabbage as you chop. Place chopped cabbage in a cloth bag or in a sheet of cheesecloth, doubled over. Squeeze out enough liquid to make 1 cup. Discard liquid.
Put the remaining ingredients, except the wrappers, into a large bowl and add the cabbage. Mix well – hand mixing is the best way. Cover and refrigerate until ready to use.

There will be enough meat filling for about 32 jiao zi.

It’s now fairly easy to find round dough wrappers called Dumpling or Gyoza wrappers in a good supermarket or Asian market. I like to use Twin Marquis brand “Dumpling Wrapper (Shanghai Style)” which come in 16 ounce packages.

TO FORM THE DUMPLINGS:

Place a heaping teaspoon of the filling in the center of a round wrapper.
Fold the wrapper in half to form a half moon shape and brush the edges with a little water.
Pinch the edges together to seal tightly (you can also use Helen’s Asian Kitchen Dumplings Press).
Place formed dumplings on a floured baking sheet or plate until ready to cook. Keep them covered with a damp cloth to prevent drying.

NOTE: Uncooked dumplings may be kept in the refrigerator for several days or frozen for several weeks. To freeze, place the dumplings on floured baking sheets in the freezer. When they have frozen, you can put them into a plastic bag and seal. Do not drop them into a freezer bag while they are soft or they will stick together.

TO BOIL THE DUMPLINGS:

Bring 5 quarts of water to a boil in a stock pot.
Slip the dumplings into the boiling water, being sure there is enough room to allow them to swim about freely; cover and cook over medium high heat until water boils again. Keep and eye on the pot because it can foam and boil over easily.
As soon as the water returns to a boil, add a cup of cold water, cover and continue cooking over medium heat. When the water comes to a boil a third time remove from heat and let stand, covered, for 2 - 3 minutes. This procedure ensures that the filling will be cooked through.
Remove dumplings with a wire strainer and drain in a colander. Transfer to a plate or shallow platter and serve immediately.

It is customary to serve boiled jiao-zi with a vinegar/soy(light)/hot oil dip that guests may put together themselves. Just set out cruets of each (you can also use Chinkiang vinegar) and let people mix their own. My family and I actually prefer to eat jiao-zi with just cider vinegar.

For a whole meal, Chinese style, allow 6 to 15 pieces per person depending upon their appetite. The Chinese also like to serve the cooking water as a refreshing hot beverage after the meal. I personally find it tasteless, but many Chinese are partial to it.

Copyright© 1994, 2007, 2009 Helen Chen. All rights reserved.
Helen's Asian Kitchen is not associated with Joyce Chen Products.

GONG XI FA CAI! “Hope you get rich!” (or - HAPPY NEW YEAR!)

noreply@blogger.com (Helen Chen) — Tue, 20 Jan 2009 03:29:00 +0000

That’s the greeting that will be heard throughout Asia as January 26, 2009 ushers in the New Year – THE YEAR OF THE OX . . .

Chinese New Year, known in China as the Spring Festival, celebrates the coming of spring with its symbols of rebirth and renewal. It’s a chance for a new start and a chance to wipe out the old and begin with a clean slate.

This year the New Year coincides closely with the January 20th inauguration of Barack Obama as our 44th president of the United States – a hope for change and renewal in the United States.

In the Far East, the lunar New Year is a serious celebration with much feasting and socializing. Millions of Chinese will be traveling to be with family and loved ones during this most auspicious and important celebration.

As opposed to common thought, it is not a time to be a tourist in China. Offices, stores, factories – practically everything – will be closed and at a standstill. It will be almost impossible to get train or air tickets because they will have been sold out long in anticipation of the New Year.

In China, as with all Chinese celebrations, food plays a central role in the New Year festivities. Of course my childhood memories of red envelopes with “lucky” money was anticipated and enjoyed, but my strongest memories are of the special foods my mother prepared for the New Year.

My Favorite New Year Foods

Two dishes spring to mind – sweet glutinous rice cakes called nian gao and Beijing style boiled dumplings called, jiao zi.

You can find ready-made Cantonese style nian gao at most Asian markets during the Chinese New Year, but I’ve yet to find the Shanghai style nian gao my mother used to make flavored with fragrant sweet olive flowers.

Nian gao is literally translated as “sticky cake”. The words are homonyms for “Year High” - in others words - a great year to come. A high year means you will have good fortune throughout the year and the stickiness symbolizes the sticking together of the family.

My mother's sweet nian gao was made with ground glutinous rice mixed with water and white sugar. She would sprinkle candied sweet olive flowers on it for fragrance and flavor, tint it pink for good luck and then the whole thing would be steamed.

Cantonese nian gao is made with the same glutinous rice flour and water, but sweetened with brown sugar and sometimes garnished with Chinese dates, known as jujubes. As a child I used to call nian gao “glue” because of its extraordinarily sticky and elastic texture.

Shanghai nian gao vs. Ningbo nian gao

Don’t confuse my mother's sweet Shanghai style nian gao with Ningbo nian gao (Sometimes also called Shanghai nian gao.) Although made from the same glutinous rice, Ningbo nian gao have a much more dense and firm texture (although still sticky and chewy when cooked). Ningbo nian gao looks like a flat, narrow white slab. It's sliced and usually sold in this country frozen in 2-pound bags. Frozen Ningbo nian gao is available in most Asian markets and the slices can be cooked into a savory or sweet dish. If you’d like to know more about Ningbo nian gao let me know.

The special feature of my mother’s nian gao are the candied sweet olive flowers (a.k.a. osmanthus), which we call gui hua in Chinese.

People from Jiangsu and Zhejiang provinces flavor their New Year cakes with these flowers, much the way Westerners would use vanilla. Sweet olive flowers come from the Osmanthus fragrans tree which is related to the laurel. These trees grow in mass profusion in Guilin (named after the trees) and Hangzhou along the beautiful West Lake. Hangzhou is famous for the high quality of their sweet olive flowers. In October the tiny flowers – only about ¼ inch long – are harvested. I was in Hangzhou once for the harvest and the whole city was drunk with the heady fragrance of the flowers. It’s an olfactory experience one never forgets. I found it most interesting watching the harvest of these tiny blossoms. The harvesters walk around the city with long bamboo poles. They spread large cotton sheets under the tree and slap the tree branches with the poles to make the flowers drop. All the flowers are collected in large wooden wheelbarrows and taken away for processing into sugar, candies, liquors, tea, etc. For more information on the Osmanthus fragrans tree, check out this link: http://www.trax2.com/info/factsheets/osmanthus.html.

I have a sweet olive tree growing in my own greenhouse (a gift from my father over 20 years ago) that’s over 6 feet tall, but I have found that its blossoms aren’t as fragrant as those in China. My sixth aunt tells me that the sweet olive trees here in the U.S. are not the same as the more yellow colored Chinese ones. I used to painstakingly collect and dry the flowers from my tree for cooking, but stopped after I realized they were really lacking in taste and aroma. Now, I just enjoy the fragrance when the tree is in bloom.

Whenever I visit Hangzhou to see my one of my first cousins I always come home with many packets of sweet olive sugar for myself and as gifts. They keep a long time. In fact, I have a jar of sweet olive sugar (complete with the blossoms) from 1997 and it’s still good and still fragrant!

My second favorite New Year food is the Beijing jiao zi (more commonly known in this country as potstickers). Not as popular as the pan fried version, these pork filled dumplings are called jiao zi when they are boiled (the preferred cooking method to the Chinese). When the dumplings are pan fried they are called guo tie or literally, pot stick, because they tend to stick to the pot when fried.

The tradition in China is for the family to get together and make loads of jiao zi for the main meal of the day. In my family we used to count how many we could eat and announce that number at the end of the meal. My mother was born in Beijing so this Northern tradition of making and eating jiao zi remained a strong ritual in our home.

Most people don’t make their own dumpling skins anymore because it’s so easy to buy them in Asian markets. Get the ones that are round, not square. And a plastic dumpling press really helps to get the production line going. In fact, one of my first cousins who lives in the U.S. (I have over 30 first cousins, some in the U.S., but most are still in China ) has a supply of the plastic presses in her kitchen for just such a New Year’s tradition. She loves to use that press! (To find out more about the press, check out www.helensasiankitchen.com. Available in most kitchen and houseware shops near you!)

Along with the nian gao recipe I also give you my mother’s jiao zi recipe which was published in my now out of print cook book, Helen Chen’s Chinese Home Cooking. If you’re interested in the book you may still be able to find used copies floating around on Amazon or Ebay.

The nian gao and jiao zi recipes are given in memory of my mother and father. I hope you enjoy them. GONG XI FA CAI! May you have a happy, healthy and successful New Year. HAPPY NEW YEAR! - HELEN CHEN

Copyright© 2009 by Helen Chen. All Rights Reserved.
Helen's Asian Kitchen is not affiliated with Joyce Chen Products.

Mother’s New Year Nian Gao

noreply@blogger.com (Helen Chen) — Tue, 20 Jan 2009 02:53:00 +0000

This recipe closely approximates the sticky rice cake, known as nian gao, that my mother used to make for the Chinese New Year celebration. She used a fresh glutinous rice dough that I haven’t been able to find, but glutinous or sweet rice flour does a nice job. Perhaps I’m being fussy, but somehow, nothing can ever be the same as my mother’s nian gao. I make my nian gao thin because it keeps me from eating too much of it!

If you can't find the Sweet Olive Sugar you may garnish the nian gao with some brown sugar or leave it plain.

MOTHER'S NEW YEAR NIAN GAO

YIELD: (1) 9-inch diameter, 3/4-inch thick cake

2 cups glutinous rice flour*
1 cup white sugar
1 cup water
2 drops red food coloring, optional
1 tablespoon sweet olive sugar

Mix the rice flour, sugar and water together in a medium bowl until smooth. You will have a thin batter. Stir in the food coloring, if using.
Grease a 9” heatproof pie plate with canola or other vegetable oil. Pour the rice flour batter into the pie plate.
Bring water in a steamer to a boil. Place the pie plate into the steamer and steam for about 20 minutes, or until the batter appears translucent and the tip of a knife inserted into the center of the cake comes out clean.
Remove from steamer and while still hot, sprinkle sweet olive sugar over the top. You may serve immediately or cool and cover for later use.
Nian gao must be eaten hot so its soft and sticky. There are three ways to re-heat the nian gao: Cut the cake as you would a pie, and re-steam however many pieces you wish until they are soft and sticky, about 5 to 8 minutes depending upon how many slices you are reheating. You may also heat in a microwave oven. Cover the nian gao and heat about 1 minute on high, or until soft. The nian gao may also be pan-fried in a lightly oiled non-stick skillet over medium heat. Lightly brown both sides for a crispy surface. Some people like to dip the slices in a beaten egg first, but I prefer to just fry the nian gao plain.

SOME SYMBOLIC FOODS FOR THE CHINESE NEW YEAR

noreply@blogger.com (Helen Chen) — Tue, 20 Jan 2009 01:56:00 +0000

Whether you’re planning on preparing your own Chinese New Year banquet, or celebrating the New Year at your favorite Chinese restaurant, here are some “LUCKY” FOODS that you may wish to add to your menu, and what each one symbolizes:

SHANGHAI SPRING ROLLS – signify wealth because the deep fried rolls resemble gold bullions.

CLAMS – look like old Chinese silver ingots when they open, so they also signify prosperity. Eat them steamed or stir fried with black bean sauce.

WHOLE STEAMED FISH – symbolize abundance. The Chinese word for Fish (“YU”) is a homonym for abundance. This must be prepared as a whole fish, with head and tail intact. My favorite is live killed fish steamed the Cantonese way.

ORANGES – signify good luck and are frequently given as gifts during the Chinese New Year. Clementines and tangerines are in season now, so serve them as a refreshing, low calorie dessert.

PEANUTS – symbolize long life. Serve dry roasted peanuts with cocktails before the meal or cook them into a dish like KUNG PAO CHICKEN (Szchuan chicken with peanuts).

NOODLES – the long strands symbolize long life. Eat them stir-fried or in soup.

NIAN GAO – (sticky rice cakes) represent the sticking together of family and a good year to come. (Picture Left - Cantonese Style New Year Nian Gao).

Copyright© 2009 by Helen Chen. All rights reserved.
Helen's Asian Kitchen is not affiliated with Joyce Chen Products.