Tofu Delight

This Month's Film: Farewell My Concubine
Cuisine: Chinese

This tasty appetizer is a little labor intensive, but worth it. Hopped shrimp is mixed together with mashed tofu and seasoned with scallions, garlic and oyster sauce. First it's shaped into an omelet and fried. Then it's cut into wedges, dredged in flour and deep-fried. The result was a platter of light, crispy shrimp and tofu triangles, which I served with a rich soy dipping sauce. All in all, one of the tastiest appetizers I've ever made.

The recipe will be posted at the end of the month along with the 'Farewell My Concubine' film review.

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

06:25 PM PDT Permalink |

A Long-Awaited Shopping Excursion

This Month's Film: Farewell My Concubine
Cuisine: Chinese

Several months ago, a Whole Foods Market opened in Napa, but for one reason after another it has taken me this long get up to the north side of town to check it out. The compelling reason for today's visit is that Whole Foods is the only market in town that carries Forbidden Rice, a specialty item that I wanted to include in this month's Chinese menu.

My son Will and I spent most of an hour browsing its aisles, and even treated ourselves to a couple of sushi bentos. The lighting throughout the store is as seductive as any singles bar, the aisles are stocked with the best of everything, and the ready-to-eat section carries an impressive array of pre-packaged entrees and side dishes, a huge salad bar, two stations of hot foods, and full bakery. Irresistably alluring...

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

06:17 PM PDT Permalink |

Shopping for My "Farewell My Concubine" Chinese Menu

This Month's Film: Farewell My Concubine
Cuisine: Chinese

Many of the ingredients for my Chinese menu are commonplace grocery and produce items: Fresh meats, seafood, and vegetables; staples such as flour, sugar, eggs, cooking oil; and common Chinese ingredients such as soy sauce, rice vinegar, and sesame oil. Some of the other ingredients are only slightly less common, such as black bean paste, hoisin sauce, rice noodles, and chili oil. And then there were the specialty items such as forbidden rice and lychee fruits, which required a special trip to Whole Foods. More on that shopping experience tomorrow.

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

01:44 PM PDT Permalink |

Spotlight on Spice: Szechuan Peppercorns

This Month's Film: Farewell My Concubine
Cuisine: Chinese

Szechuan peppercorns are the pods of the Zanthoxylum plant, which are a commonly used spice in Asian food, especially in Chinese food from Szechuan province, as well as in Tibet, Bhutan, Nepal, Korea, Japan, Indonesia, Taiwan, Africa and South America. Also referred to as huājiāo (flower pepper), shānjiāo (mountain pepper), and sansho, Szechuan pepper is not related to black pepper or capsaicin.

The flavor of Szechuan peppercorns has citrus overtones rather than the peppery flavor of similar spices, and may cause the mouth and lips to feel numb or tingly when consumed in large quantities. Szechuan peppercorns are also used to make a flavored oil for adding spice to Asian dishes, and as a component of both Chinese five-spice powder and Japanese seven-spice togarashi. And because Szechuan peppercorns thrive in the harsh climate of the Himalayas, they are a predominant spice in the cuisines of Nepal, Tibet, and Bhutan.

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

08:29 PM PDT Permalink |

Sources for Chinese Ingredients

This Month's Film: Farewell My Concubine
Cuisine: Chinese

Every metropolitan area will have one if not several or even dozens of Asian markets, whether specifically devoted to Chinese ingredients, or to Asian ingredients in general. And even if you live in a smaller city, chances are that it will have at lease one Asian market. And with the growing demand for Asian ingredients, large supermarkets often carry an impressive array of Asian ingredients. If your city has a Cost Plus World Market, they may also carry Asian ingredients. But in the event that the town where you live doesn't offer Asian ingredients locally, there's always the internet. Here are two good sources, especially for Chinese ingredients.

Oriental Supermart

Asian Wok

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

07:06 AM PDT Permalink |

Chinese Serving Dishes

This Month's Film: Farewell My Concubine
Cuisine: Chinese

Among my many serving dishes, I have a whole set of classic blue-and-white Chinese dishes, of the kind one might see in a Chinese restaurant. I bought them at Ten's Market in Oakland, where, as with many Asian markets, there is always an abundant array of attractive and economically priced dishes. However, it’s been awhile since I visited Ten's, so I'm overdue for a trip to Oakland, and will, as always, find it hard to resist the their dishware aisle.

And an attractive table setting always adds an extra element of elegance and authenticity to a Chinese meal. Instead of a floral centerpiece, I like to use Lucky Bamboo, which can often be found in the floral departments of upscale supermarkets. And a colorful sarong with an Asian motif is always a more interesting choice than an ordinary tablecloth. Add chopsticks, serving dishes with a classic Chinese pattern, a little candlelight, and you’ve got just the right feng shui for a memorable Chinese meal.

To subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

04:30 PM PDT Permalink |

Special Chinese Cooking Utensils

This Month's Film: Farewell My Concubine
Cuisine: Chinese

It almost goes without saying that the one essential cooking utensil for Chinese cooking is a good wok. I have two: one traditional cast iron model, and one non-stick model. Both have their own appeal. The cast-iron model is excellent for deep-frying, while the non-stick model is easy to clean and maintain. But they are basically interchangeable.

Of course, you're going to need more than a wok to make a multi-course Chinese meal. A set of garden-variety cookware that includes a large kettle is indispensible. And utensils such as sharp knives for preparing fresh ingredients, wooden spoons for stir-frying, and tongs for transferring food from hot pans to serving plates will all come in handy.

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

12:07 AM PDT Permalink |

Beverages to Go With a Chinese Meal

This Month's Film: Farewell My Concubine
Cuisine: Chinese

As always with Chinese food, the beverages are a no-brainer: Oolong Tea, Tsing Tao Beer, and Plum Wine. The same things one might order in a Chinese restaurant, and all are readily available.

Regarding the pairing of varietal wines with Asian food, there are certain types that harmonize with Asian flavors, especially the more fruity whites such as Chenin Blanc, Riesling, Gewurtztraminer, and demi-sec sparkling wines. However, when it comes to international cuisine, I am a purist, and prefer to enjoy each cuisine with native beverages from the country of origin. So this time, it's going to be Oolong Tea, Tsing Tao Beer, and Plum Wine.

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

01:48 AM PDT Permalink |

Deciding on the 'Farewell My Concubine' Chinese Menu

This Month's Film: Farewell My Concubine
Cuisine: Chinese

After much deliberation and many happy hours spent perusing my Chinese cookbooks, for my menu to accompany 'Farewell My Concubine' I have decided upon:

Imperial Mushrooms
Shrimp & Tofu Delight
Lemon Blossom Soup
Velvet Crab with Crispy Noodles
MaPo Tofu
Fiery Ginger Fish
Hot & Sour Cabbage
Forbidden Rice

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

12:47 AM PDT Permalink |

Researching Chinese Recipes

This Month's Film: Farewell My Concubine
Cuisine: Chinese

As a means of procrastinating the commencement of my income taxes, I've spent several hours this week, researching Chinese recipes in the Aisan cookbooks in my culinary library, which includes Chinese Cooking For Beginners, A Gift of Chinese Cooking, Corrine Tran's Essentials of Asian Cooking, Martin Yan's Asian Favorites, The Complete Chinese and Asian Cookbook, The Cooking of China, and the Chinese Tasty Tales Cookbook.

Tasty tales had the most interesting assortment of recipes, however, the book was written by a non-native English speaker, so the grammar and syntax, not to mention the way the recipes themselves are presented, is a little confusing and archaic. Nonetheless, I managed to decipher several of the most interesting ones to attempt in my kitchen. Needless to say, they needed some serious adaptation for an American kitchen.

I also found inspiration in The Cooking of China, which is part of that classic Time/Life international cooking series. And I found other interpretations of the same recipes I chose to try in A Gift of Chinese Cooking, and in Chinese Cooking for Beginners. What I like most about these books and the recipes they contain is that many of them I have never seen on a menu in a Chinese restaurant, but almost all the cookbooks I have contained variations on the same recipes.

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

09:23 PM PDT Permalink |

Chinese Cookbooks

This Month's Film: Farewell My Concubine
Cuisine: Chinese

I have so many Chinese and Asian cookbooks in my culinary library that I have no need to seek elsewhere, although I still like to avail myself of recipe resources on the Internet for additional inspiration.

Some of my cookbooks are older editions that aren't even available anymore, and others are modern works that I've gathered along the way. Oddly it's often the recipes in the older books that entice me, but I look to the newer works for more creative and modern interpretations.

My library includes Chinese Cooking For Beginners, A Gift of Chinese Cooking, Corrine Tran's Essentials of Asian Cooking, Martin Yan's Asian Favorites, The Complete Chinese and Asian Cookbook, The Cooking of China, and the Chinese Tasty Tales Cookbook.

Here are several others on Amazon.com that look promising: The Complete Chinese Cookbook by Jacki Passmore and Daniel P. Reid

The Shun Lee Cookbook: Recipes from a Chinese Restaurant Dynasty by Michael Tong

Classic Chinese Cooking by Yan-kit So

Everyday Chinese Cooking: Quick and Delicious Recipes from the Leeann Chin Restaurants by Leeann Chin and Katie Chin

And six Chinese cookbooks by the master himself, Martin Yan.

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

01:13 AM PDT Permalink |

Chinese Recipes on the Web

This Month's Film: Farewell My Concubine
Cuisine: Chinese

There are hundreds of websites that feature Chinese recipes, however, not all of them are very user-friendly. Here are two that I especially like, not only for the quality and variety of recipes they contain, but also because of the way they are organized.

Chinese Food on About.com is arranged by region, main ingredient, and cooking method.

ChinaVista.com has dozens of interesting dishes arranged by city/province

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

01:29 AM PDT Permalink |

My Chinese Cooking Experience

This Month's Film: Farewell My Concubine
Cuisine: Chinese

In the almost four years that I have been creating menus for Chopstick Cinema, I have featured four Chinese meals.

In February 2005, I featured the romantic classic, The Road Home, with a Dim Sum menu that included Bacon-Wrapped Water Chestnuts, Siu Mai Dumplings, Shrimp Toast, Fried Wontons, Foil-Wrapped Chicken, Spring Rolls, Barbequed Pork Spare Ribs, Pork-Filled Buns, and Crispy Duck with Orange Sauce.

In May 2005, I featured one of my all-time favorites, Raise the Red Lantern, with a menu of Provinical Dishes that included Petit Crepes with Mandarin Mu Shu Pork & Tiny Spring Rolls, Velvety Hot & Sour Egg Flower Soup, Sesame Chicken Salad with Mandarin Oranges and Crispy Noodles, Szechuan Kung Pao Shrimp, Mandarin Orange Chicken, Hunan Beef, and Lychee Fruit with Almond Cookies and Plum Wine.

In June 2006, I featured Balzac and the Little Chinese Seamstress with a menu of Szechuan dishes, including Szechuan Dumplings, Szechuan Noodles, Szechuan Beef, Szechuan Orange Chicken, Szechuan Green Beans, Szechuan Eggplant, and Shaved Ice with Fresh Seasonal Fruits.

And in February 2007, for Valentine's Day, I featured Eat a Bowl of Tea, with a menu of tiny Dim Sum dishes that I called Love Bites, including Shrimp Summer Rolls, Velvet Crab in Crispy Wontons, Shrimp Toast, Mushu Spring Rolls, Crispy Duck, and Orange Chicken.

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

04:11 PM PDT Permalink |

Stocking a Chinese Pantry

This Month's Film: Farewell My Concubine
Cuisine: Chinese

Awhile back, I wrote a comprehensive article on Chinese ingredients for ThingsAsian. So, rather than reiterating the entire contents of the article here, click on this link to read the article on ThingsAsian, Stocking a Chinese Pantry.

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

12:01 AM PST Permalink |

About Chinese Cuisine

This Month's Film: Farewell My Concubine
Cuisine: Chinese

Although China is a huge country with many regional cuisines and cultural influences, Chinese food falls into four basic provincial categories: Cantonese, Mandarin, Szechuan, and Hunan. Here is an overview of regional Chinese cuisine:

Cantonese Cuisine

The term Cantonese cuisine actually refers to the food of the Guangdong Province surrounding the old port of Canton, now known as Guangzhou, which also includes Hong Kong. Guangdong province is surrounded by a mountain range that separates it from the rest of China, and therefore, much of its culture is influenced by international maritime trade. A large number of Chinese immigrants in countries around the world are descended from Guangzhou families whose native dialect is Cantonese.

The sea has also influenced the cuisine, which is rich with a seemingly endless variety of fish and shellfish dishes. The flavors of Cantonese food tend to be mild and subtle, compared to that of their spicy neighbors to the west. Perhaps the most widely recognized type of Cantonese cuisine is dim sum, which literally means 'to touch the heart'. A typical dim sum repertoire usually consists of but is not limited to an array of steamed and deep fried dishes, including dumplings, croquettes, spring rolls, and meat filled buns, as well as more exotic items like savory sausages, delicate seafood creations, and even chicken feet, a common dim sum standard. Each type of dim sum is prepared in large batches in the kitchen, and then loaded onto rolling carts in stacked bamboo baskets. The dim sum waiter then rolls the cart into the dining room past all the tables, lifting the lids of the steamer baskets for the customers to get a peek to see if it looks appetizing enough to partake.

Mandarin Cuisine

The term 'mandarin' refers not to a province, but to the capital itself, Beijing, formerly known as Peking, where the mandarin officials of the Chinese Empire once resided. The metropolis of Bejing, a name that means 'Northern Capital', is located in the northeast region, near the Great Wall of China, and is the site of Forbidden City, Summer Palace, and the Ming Tombs.

The surrounding area is rich with agricultural products, mainly wheat. Mandarin cuisine can be quite elaborate, and the most popular dishes include Mu-Shu Pork, Peking Duck, and Mongolian-influenced items such as pot stickers, garlic-scallion beef, and cook-it-yourself hot pots.

Szechuan Cuisine

The province of Szechuan (Sichuan) is named for the four tributaries of the Yangtze River (Min, Tuo, Fou, and Jailing), which flow through a large basin formed by the surrounding mountain ranges. The terrain is well irrigated and therefore perfect for the cultivation of rice.

The flavors of Szechuan are rich and spicy with chilis and peppercorns. The cuisine is also marked by the taste of the vinegar used to preserve meats and vegetables for the winter. The most common favorites are Szechuan Beef, Ma-Po Tofu, and Green Bean Stir Fry.

Hunan Cuisine

The province of Hunan is located in the south central region, famed as the birthplace of Chairman Mao. Much like that of its neighbor, Hunan cuisine is as spicy if not moreso than Szechuan cuisine, and the common methods of preserving are garlic laced oils and hot chili pastes. Preparation techniques include seared and stir-fried dishes such as Orange Chicken, Crispy Spicy Fish, Garlic Eggplant.
12:28 PM PST Permalink |