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Easy and Tasty Appetizers

by: Chiang Shun Liu

Taipei Taiwan: Life-Style Publishers 2006, Hardbound
ISBN: 986-7171-41-1

Reviewed by: Jacqueline M. Newman
Winter Volume: 2006 Issue: 13(4) page(s): 24 and 25

In this very book, we did learn that appetizers can increase one's appetite. Included are those that are fresh-tasting, tangy, nutritious, and appealing; and that can do the trick. All twenty-nine are easy to make, written in Chinese and English, have a full-page color photograph illustrating the finished product, and three smaller photographs of steps in their preparation. Each also has a preparation tip or two and a sentence about the recipe or one of its ingredients; and making them did increase our appetite and enthusiasm to make then often.
Pickled Mussels with Garlic
1 pound fresh mussels in their shells, washed, their beards removed
1 small hot red chili pepper, seeded and slivered
4 cloves fresh garlic, peeled and sliced
3 slices fresh ginger, peeled and slivered
1 Tablespoon thin soy sauce
12 Tablespoons soy jam
1 teaspoon sugar
1 Tablespoon rice wine
2 Tablespoon black vinegar
3 teaspoon licorice powder
1. Put mussels in a pot and add water to cover them. Bring the water to the boil, then turn off the heat. Let rest one minute, and remove them from the pot. Discard their shells. Strain and reserve the liquid for soup or another use.
2. Take a medium-size serving bowl and put in the chili pepper, garlic, and ginger. Mix, well, then add soy sauce, soy jam, sugar, rice wine, vinegar, and licorice powder, and mix again.
3. Pour over the mussels, cover, and refrigerate four hours or overnight. Stir once or twice. Drain liquid, and serve.

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