Stylish Chinese Cuisine

by: Tony Chan

Hong Kong China: Hai Bin Book Company 2006, Paperback
ISBN: 978-988-202-228-7

Reviewed by: Jacqueline M. Newman
Summer Volume: 2007 Issue: 14(2) page(s): 20 and 21

While the chef-author touts cross-over cooking and provides fine illustrations of same, he makes the full-page color photograph of each stylish and mouth-watering. The recipes in this bi-lingual book dab a toe in the water of great cooking and include one called Deep-fried Spare Ribs with Sweet Sauce. Its ingredients call for nectarines, the illustration shows apple slices, and western celery leaves grace its top.

The recipes use Chinese sauces and techniques totally Chinese. Their tastes are one hundred percent Chinese, no matter their ingredients. Another example of a small cultural marriage is the Stuffed Stir Fried Rice in Bell Peppers; so is the Simmered Oxtail with Port Wine.

Every recipe has a sentence called 'Tips' and all of them fill the book and your longing to make the recipes. The last one called Fried Iced Beancurd with Shrimp Roes is a dish worth appearing at any and everymeal. Using frozen tofu, its texture changes to honeycombs andmakes this a honey of a recipe. Simple and simply delicious, we shareit for everyone's enjoyment.
Fried Iced Beancurd with Shrimp Roes
Ingredients:
2 large cubes soft bean curd (each about one pound)
2 eggs
2 Tablespoons shrimp roe
1 sprig fresh coriander, minced
1/4 teaspoon ground white pepper
1/4 teaspoon salt
2 Tablespoons cornstarch
1 cup vegetable oil
1/4 pound fresh broccoli, blanched for one minute, but not put into ice water to chill
Preparation:
1. Freeze bean curd in two to three cups cold water until solid.
2. Defrost and cut into large pieces.
3. Beat eggs and mix with shrimp roe, coriander, pepper, and salt.
4. Dry the bean curd, then coat it with cornstarch and dip it into the egg mixture.
5. Heat oil and deep fry the coated bean curd until golden brown. Drain on paper towels, mix with broccoli, and serve.

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