| CHINESE COOKING |
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| APPETIZERS |
| A.) CHINESE BEEF JERKY: |
| 3 lbs. lean boneless beef (rump or sirloin tip) 2 cups water 1 tbl. sherry 1/3 cup soy sauce 1/4 cup of sugar 1 tsp. salt 2 whole star anise 2 cinnamon sticks, 2" long 1/2 tsp. minced fresh ginger 2 green onions (cut into thirds) 3 small dry hot chili peppers |
| 1.) Cut the meat lengthwise into long strips 3" wide, 1/4" thick. In a wok or lrg. fry pan, put in the meat, water, soy sauce, sherry, sugar, salt. star anise, ginger, onions, and chili peppers. Bring to a boil, then reduce the heat, cover and let simmer for 30 mins., turning the meat occasionally. 2.) Remove the meat from the cooking liquid, cool, then chill for at least 1 hr. Then thinly slice the meat across the grain. Return the meat to the cooking liquid. Cook, uncovered, over medium heat, until all the liquid is absorbed (about 50 mins.). Turn the meat frequent- ly as the liquid is absorbed. 3.) Discard the onions, ginger, and star anise. Arrange strips of meat slightly apart in a single layer on a cookie sheet. Bake uncovered, at 300 degrees until dry to the touch but still pliable - (about 20 mins.). Pat dry any beads of oil with paper towels. Let cool thorough- ly. 4.) The jerky can be stored in a closed glass jar, in the refrigerator for up to two months. 5.) Serve with a small bowl of steamed rice, or pork fried rice, and a dipping sauce. Makes about 1 lb. of Jerky |
| B.) STAR ANISE TONGUE : |
| 3 lbs. fresh beef tongue; 3 cups water; 1/3 cup soy sauce; 3 tbls. sherry; 2 tbls. sugar; 1/2 tsp. minced fresh ginger; 2 cloves minced garlic; 2 whole star anise; 2 cinnamon sticks, 2" long |
| 1.) Place tongue in a 4 qt., or larger pan. Add water, soy sauce, sherry, sugar, ginger, and star anise. Bring to a boil, then reduce heat and simmer, covered, turning meat occasionally, for 2 hrs. 2.) Remove tongue and cool slightly; remove and discard the skin and any fat, then return meat to the pan. Continue simmering, covered, until meat is fork tender (about 1 hr.). Remove meat from the pan, cool, cover, and chill until cold. Thinly slice the meat and arrange on a try in neat over-lapping layers. Makes 12-16 appetizer servings. ** To make Star Anise Pork, follow the directions for the tongue, but substitute pork for the tongue. Use a 3 lb. pork butt or shoulder and cook for 2 1/2 hrs., or until fork tender. |
| C.) CHAR SIU - (CHINESE BARBCUED PORK ): |
| 1/4 Cup soy sauce; 2 tbls. ea., sugar and sherry; 1 tsp. ea., salt and Chinese five-spice powder; 1/4 tsp. fresh minced ginger root; 3 lbs. boneless lean pork (butt or shoulder) |
| 1.) In a sauce pan, combine soy sauce, honey, sugar, sherry, salt, five-spice powder, and gin- ger. Heat for 1 min., to dissolve the sugar, then cool. 2.) Cut the meat in 1" thick slices and place ina bowl. Pour cooled marinade over the meat, then seal and refrigerate for 4-24 hrs. 3.) Remove meat from the marinade and place on a rack set over a foil lined baking pan. Bake in a 350 degree oven for 30 mins. Turn pieces over and bake for another 45 mins., brush- ing occasionally with reserved marinade. Cut into thin slices and serve hot or cold. Makes about 2 1/2 lbs. **NOTE: Thin strips of Char Siu can be used to garnish bowls of won-ton soup. Diced pieces may also be to make Pork Fried Rice. |