More Oriental Recipes

Caramel Fried Apples

Caramelizing the sugar for this show-stopper dessert calls for split-second timing; it goes so quickly that you don’t have time to use a candy thermometer. You may want to practice this step once before making the whole dessert.
1/2 c. all-purpose flour
2 T. cornstarch
3/4 t. baking powder
1/2 c. water
2 Golden Delicious apples or 2 bananas
Salad oil
Ice cubes
2/3 c. sugar
1/3 c. warm water
2 t. sesame seeds
In a bowl, mix flour, cornstarch, and baking powder Add the 1/2 cup water and stir until smooth. Peel and core apples; cut each into 8 wedges. (If you use bananas, peel, then cut diagonally into 1/2-inch slices.) Place fruit in batter and turn to coat evenly.
Set a wok in a ring stand. Pour oil into wok to depth of about 1 1/2 inches and heat to 350 F. on a deep-frying thermometer. Lift fruit, a piece at a time, from batter. Let excess batter drip off; then lower fruit into oil (cook several pieces at a time; do not crowd wok). Cook until coating is golden brown (about 2 minutes); adjust heat as needed to maintain oil temperature at 350 F. Remove with a slotted spoon and drain on paper towels.
When all fruit has been cooked, generously oil a shallow pan or flat serving dish. Fill a serving bowl to the brim with ice cubes; add water to cover.
To make the caramel coating, place sugar, the 1/3 cup warm water, and 1 tablespoon oil in a 10-inch frying pan; stir to blend. Place pan over high heat. When mixture begins to bubble (about 1 minute), shake pan continuously to prevent burning. Continue cooking and shaking pan until syrup just turns a pale straw color (about 9 minutes). Immediately remove from heat, add sesame seeds, and swirl to mix. (Syrup will continue to cook after you remove it from heat and will turn to a golden color in a few seconds.) Drop a few pieces of fruit into syrup and swirl to coat evenly. Using 2 spoons, immediately remove each piece of fruit; arrange on oiled pan (pieces should not touch). Repeat with remaining fruit. At the table, dip fruit in ice to harden coating and cool fruit. Makes 6 serving.

China’s Edible Nest

Golden “phoenix nests” - baskets of deep-fried vegetable shreds - make handsome showcases for many stir-fried dishes. After eating the contents, you break the nest apart with your fingers and nibble the crisp pieces.
Making these decorative nests is surprisingly easy. In addition to your wok, the only utensils you’ll need are two sieves of the same size: one to act as a form for shaping the shredded vegetable and one to hold the shreds in place as they cook. To determine how much oil to use, place an empty sieve in your wok, then pour in enough oil to cover at least three-fourths of the sieve.
Because the nests have an open, mesh-like structure, it’s best to fill them with lightly sauced stir-fries.

Potato Phoenix Nest

Peel:
2 medium-sized white thin-skinned potatoes
and shred them lengthwise (you should have 2 cups).
Squeeze shreds to remove liquid; then place in a bowl. Sprinkle
1 T. cornstarch
over potatoes and toss to distribute cornstarch and loosen shreds. Arrange a handful of shreds in a latticework inside a 4-inch diameter sieve, covering bottom of sieve and extending at least halfway up sides. Fit a second sieve inside first one.
Set a wok in a ring stand. Heat appropriate amount of salad oil to 325 F. on deep-frying thermometer. Place sieve in oil and cook until nest is golden brown (3 to 4 minutes). Remove from oil and lift off top sieve. Loosen edges of nest with tip of a sharp knife, then gently remove nest and drain on paper towels. Repeat, adjusting heat as necessary, to maintain oil temperature at 325 F.
If made ahead, let cool; stack nests, separating them with paper towels, and seal in plastic bags. Store at room temperature for up to 2 days. Makes 4 to 5 nests, each about 4 inches in diameter.

Sweet Potato or Yam Nest

Follow directions for Potato Phoenix Nest, but substitute 2 cups shredded sweet potatoes or yams for potatoes and increase oil temperature to 350 F. Cook sweet potato nests until golden brown (3 to 4 minutes); cook yam nests until a light pumpkin color (4 to 5 minutes).

Green Pepper Beef

3/4 lb. lean boneless beef steak (such as top round, flank, or sirloin)
1 T. dry sherry
1 T. soy sauce
2 T. water
1/4 t. salt
1/4 t. sugar
2 t. cornstarch
3 1/2 T. salad oil
Cooking Sauce (recipe follows)
1 clove garlic, minced
1/2 t. minced fresh ginger
2 small green bell peppers, seeded and cut into 1/4-inch-wide strips
Cut beef with the grain into 1 1/2-inch-wide strips; then cut each strip across the grain into 1/8-inch-thick slanting slices. In a bowl, combine sherry, soy, 1 tablespoon of the water, salt, sugar, and cornstarch. Add beef and stir to coat, then stir in 1 1/2 teaspoons of the oil and let marinate for 15 minutes.
Meanwhile, prepare Cooking Sauce and set aside.
Place a wok over high heat; when wok is hot, add 2 tablespoons of the oil. When oil begins to heat, add garlic and ginger and stir once. Add beef mixture and stir-fry until meat is browned (about 2 minutes); remove from wok.
Pour remaining 1 tablespoon oil into wok; when oil is hot, add bell peppers and stir-fry for 30 seconds. Add remaining 1 tablespoon water, cover, and cook for 1 minute. Return meat to wok. Stir Cooking Sauce, pour into wok, and stir until sauce boils and thickens. Makes 4 servings.
Cooking Sauce
Stir together:
1 1/2 t. soy sauce
1 1/2 t. cornstarch
1/4 c. regular-strength chicken broth or water
(If you don’t plan to serve the stir-fry in a phoenix nest, double this sauce recipe.)

Biscuit Puffs

1 tube Pillsbury Grand Biscuits
Cut biscuits into quarters
Deep fry (375 degrees) about eight at a time for about 1 minute per side.
Sprinkle with sugar right away when taken from hot oil.
Lemon Sugar Topping:
1 cup granulated sugar
2 teaspoons lemon zest - (from 1-2 lemons, depending on size)
Stir together the lemon zest and sugar in a bowl. Cool puffs until you can touch them before rolling in sugar. Print this post