Home-made Dishes

by: Theresa Huiyi Cheng Lin

Chongho City Taiwan: Tau Lyiu Publishing 1998, Paperback
ISBN: 957-8421-37-0

Spring Volume: 2006 Issue: 13(1) page(s): 24

We call your attention to another volume by a Fu Pei Mei family member. Her daughter-in-law Theresa Lin, who also worked with Taiwan's talented Fu Pei Mei. She, too, assisted with some of her cookbook and TV efforts, and she wrote this very volume solo. Not new, it is appropriate to point readers to this book now.

The author was executive food designer of Ang Lee's movie titled 'Eat Drink Man Women' and if you did not see that flick, you must. She also was TV hostess of 'Good Morning Taipei' and has other impressive associations with food. We enjoyed testing the recipes, and savored the results and will use it often. Written to accompany the program Ms Lin hostessed on Singapore National TV, few in America saw Smart Hand Good Food. Now they can enjoy its food. The fifty-eight recipes are, as the author says, easy, nutritious, and delicious. Very few need expensive ingredients and the cook needs no classic culinary knowledge because none of the recipes are complicated.

Bilingual and accompanied by full-page color photographs, we were enticed and made the Beef Spareribs with Sah-cha Sauce (her spelling), the Fried Egg with Shrimp and Thousand Year Egg, and the Stir-fried Egg White with Crab Meat. All are winners. The last one can be made with the iron eggs discussed in the article beginning on page seven in this issue.

Fried Egg with Shrimp and Thousand-year Egg
Ingredients:
5 fresh whole eggs
1/4 teaspoon salt
dash of ground white pepper
1 scallion, minced
1 Tablespoon corn or another vegetable oil
1/4 pound shrimp, shelled, intestine removed
1 preserved thousand year egg, peeled, rinsed, and coarsely diced
Preparation:
1. Beat eggs, add salt and pepper, and beat again until their color lightens, then mix in scallion pieces.
2. Heat oil, add shrimp and fry for one minute, remove and drain them on paper towels.
3. Reheat wok, add beaten egg mixture and the preserved eggs and stir-fry just until the fresh eggs begin to set. Remove them to a preheated plate, and serve.

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