the appetizer:
Chinese cooking, like most of Asia, focuses first on a starch like rice or noodles, then adds an accompaniment of meat or seafood, rather than meat first, starch and vegetables second, as found in European-influenced cuisines. Recipes in China are as diverse as the language, with its 80,000 characters, and Chinese immigrants have brought this complex culinary heritage to almost every region of the world.
China
Seafood In an Orange Basket
by Martin Yan
Makes 4 servings
Seafood steamed in fresh orange cups with a little orange liqueur takes on a wonderfully perfumed flavor. Present these little "baskets" right in the steamer basket, then serve them on individual plates as an elegant first course.
1/4 pound each crabmeat, sea scallops, and firm white fish fillet
Marinade
2 tablespoons oyster flavored sauce
2 teaspoons cornstarch
Basket
4 navel oranges
2 teaspoons Grand Marnier
1/2 cup diced cantaloupe
1/3 cup diced water chestnuts
1/4 cup frozen peas, thawed
1 tablespoon chopped crystallized ginger
3 tablespoons plum sauce
1/2 teaspoon sugar
Method
1. Cut crabmeat into 1/2-inch pieces. Combine marinade ingredients in a bowl. Add crabmeat, sea scallops, and fish fillet and stir to coat. Let stand for 10 minutes.
2. Prepare orange baskets: Remove a thin slice from bottom of each orange so it stands upright. Cut off top 1/3. With a small knife, score flesh into quarters, then remove flesh without tearing shell; reserve flesh. If you wish, notch the top of orange basket. Drizzle 1/2 teaspoon Grand Marnier in each basket.
3. Squeeze orange flesh to make 1/3 cup orange juice. Remove to a bowl. Add crabmeat and remaining ingredients; mix well. Spoon mixture into orange baskets. Place baskets in a heat-proof glass pie dish.
4. Prepare a wok for steaming. Cover and steam orange baskets over high heat for 20 minutes.
Reprinted by permission from Martin Yan's Culinary Journey Through China by Martin Yan (KQED Books).
China
Chinese and Lunar New Year Handbook
from Kate's Global Kitchen:
Chinese Cookbooks
- Easy Chinese Recipes, Family Favorites From Dim Sum to Kung Pao by Bee Yinn Low
- Martin Yan's Chinatown Cooking
- Martin Yan's Feast
- Martin Yan's Invitation to Chinese Cooking
- Mastering the Art of Chinese Cooking by Eileen Yin-Fei Lo
- Potsticker Chronicles by Stuart Chang Berman
- Quick & Easy Chinese by Nancie McDermott
- The Asian Grill by Corinne Trang
- The Chinese Kitchen by Eileen Yin-Fei Lo
- Wisdom of the Chinese Kitchen by Grace Young
- Easy Chinese Stir-Fries by Helen Chen
- Beyond the Great Wall:
Recipes and Travels in the Other China
Chinese Recipes
- Almond Cookies
- Barbecued Spare Ribs
- Cantonese Roast "Drunken" Duck (Martin Yan)
- Cashew Shrimp
- Chicken Stock
- Chicken with Pine Nuts
- Chili Oil
- Chinese Cabbage with Dried Shrimp
- Cucumber Salad
- Egg Drop Soup
- Egg Rolls with Pork
- Fish with Black Bean Sauce
- Fried Rice
- Golden Meat-Filled Coins (Martin Yan)
- Hot and Sour Soup
- Minced Poultry with Walnuts in Lettuce Cups (Martin Yan)
- Miniature Spring Rolls (Martin Yan)
- Pork Filling for Steamed Buns
- Roast Pork
- Royal Lion's Head (Martin Yan)
- Seafood in an Orange Basket (Martin Yan)
- Steamed Bread Dough
- Steamed Fish with Sizzling Lemon Grass Oil (Martin Yan)
- Steamed Rice
- Stir Fried Bean Sprouts
- Stir Fried Snow Peas
- Tangerine Peel Beef (Martin Yan)
- Tomato Beef
- Wonton Soup
China on Wikipedia
Hong Kong on Global Gourmet's Destinations
More country Destinations
This page modified January 2007