ASSOCIATION OF CHINESE COOKING TEACHERS

As demonstrated by Doris Sick of the Malaysian Professional Business Association at ACCT's “Congee and Noodles” Breakfast

Ingredients
2 Tbsp vegetable oil
1 pound raw chicken meat, cut bite size pieces
1-2 Tbsp green curry paste  
1 can drained bamboo shoot
2-3 green chilli, sliced
2 carrots, sliced
4 kaffir lime leaves                                                     
10 Thai eggplant, cut into pieces
1 can coconut milk
Thai basil
1 Tablespoon fish sauce                                       
2 teaspoon Sugar

1. Heat oil in a large saucepan over medium heat. Briefly stir fry curry paste, chili and lime leaves. Add coconut milk, fish sauce and sugar.

2. When coconut milk begins to bubble, add chicken and bamboo shoots, if you choose to use them. Turn down heat and simmer to reduce the sauce. If it gets too thick, add a little water or more coconut milk.

3. When chicken is cooked and sauce is desired consistency, add carrots, eggplant cooking briefly to retain their firmness. Remove from heat.

4. Stir in basil leaves leaving a few for garnishing. Serve with rice.

As demonstrated at Merlion Restaurant, Cupertino

Sambal Chili Paste:

• 1/4 cup chopped shallot or yellow onion                 
• 2 cloves garlic, chopped
• 1 red chilies with seeds ,minced                                 
• 1 tsp salt
• 2 Tbsp oil, optional

In mortar or blender, pound together shallot, garlic, chile and salt to a paste. Add some oil if necessary to blend by machine.

Vegetables:
1 lb green beans, French cut
OPTIONAL VEGETABLES: watercress, carrot tops, celery leaves, Napa cabbage, mustard greens, leaves and root of fennel, raw broccoli flowerets, zucchini, tart apples, slice daikon, white radishes, bamboo shoots, bean sprouts, mint, basil leaves, citrus leaves, onions, asparagus, spinach, green peppers, chicory, mustard greens, escarole, lettuce, potato.

Preparation:
In hot oiled skillet, heat oil and paste medium low hear until quite fragrant and oil is stained red. Turn heat to medium high and add green beans and optional, other vegetables. Cook until done but crunchy. Serve warm.

Ingredients:
36 won ton wrappers, chilled
1/2 Cup walnuts, chopped
1/2 Cup coconuts
3 Tbsp honey
Water
Canola Oil for deep frying
Powdered sugar

In a bowl, mix walnuts, coconut, honey and set aside this fruit mix. Take a won ton wrapper, place one-teaspoon of fruit mix in center of wrapper.  Brush edges with water and fold. Heat oil to 350F degrees. Carefully drop filled won ton into oil. Fry until golden brown. Remove and drain. When cooled, sprinkle with powered sugar. Serve.

As demonstrated by Frank Chang of China Stix Restaurant at the 2010 Lunar New Year Dinner

1. To make sauce:

• Sugar 1/2 Cup
• Vinegar 1/2 Cup
• Ketchup 1/2 Cup
• Water 1/2 Cup

2. Assembling the dish:

• One whole fish - Rock cod or similar white fish
• Cut of the head and tail, backbone and sides bones.
• Make criss-cross cuts on the meat side of the fish.
• Preheat the oil until very hot, 390 degrees F
• Coat cornstarch on the fish evenly.
• Hold two sides of the fish and gently lower fish into the oil, deep fry the fish until the skin is golden and crispy.
  

Mix SAUCE ingredients and pour the sauce on top of the fish. Serve immediately

An easy recipe from Gourmet Mushroom Inc., as prepared by Raymond Tang, at the ACCT Mushroom Tour event. Very little prep time. Recipe may be easily doubled or tripled.

2 Tbsp extra virgin olive oil
1/8 tsp of nutmeg
8 oz mixed mushrooms or single variety*        
1/2 tsp salt
3 Tbsp chopped shallot
1/4 tsp pepper
1 level tsp dried thyme
4 large eggs
Dash of Worcestershire sauce
1-1/2 cups half-and-half
1-1/2 cups grated gruyere, gouda, or cheese of your choice
3-1/2 cups cubed firm bread (day old is better)

Rough chop the mushrooms with the largest pieces being about the size of an olive.
Saute the mushrooms and shallot in the olive oil until wilted and slightly browned. Whisk together the remaining ingredients except the cubed bread. Fold together the cheese/egg mixture, mushrooms and bread. Let stand at least 15-minutes (this is important!). Pour into a lightly greased 8” x 8” pan and bake in a 350 degree oven for about 45 minutes before serving. Serves 4-6.

*If using single variety of mushrooms Maitake Frondosa, Velvet Pioppini or Trumpet Royale are particularly good candidates.

 As prepared by Raymond Tang, at the ACCT Mushroom Tour event. Serves 4.

1 Tbsp olive oil
2 cups chopped onions
2 garlic cloves, finely chopped
3 cups vegetable stock or water
4 cups mixed mushrooms, such as chanterelle, cremini, morel, and oyster, cut into bite-size
pieces
1 teaspoon kosher salt
1/2 teaspoon turmeric
1/2 cup grated Parmigiano-Reggiano cheese
1/2 teaspoon freshly ground black pepper
1 tablespoon unsalted butter, chopped
Lemon wedges

Heat the oil in a heavy-bottomed saucepan over medium heat until a piece of onion sizzles when added. Add onions; cook until lightly browned, about 5 minutes. Stir in garlic and cook until it turns white (30 seconds). Add mushrooms; cook until soft (about 5 minutes more). Stir in the barley to coat. Add vegetable stock (or water), salt, and turmeric; bring to a boil. Lower to a simmer. Cover and cook, stirring occasionally, until the barley is tender and liquid is absorbed. Remove from heat. Stir in the Parmigiano-Reggiano, pepper, and butter. Serve with lemon wedges.

As contributed by Raymond Tang of Aroma Restaurant & Catering

YAM DOUGH:
1 lb Sweet Yam, cooked
1 lb Sweet Rice Flour
1 Cup Warm Water

FILLING:
1 lb (1 can) Red Bean Past
4 oz Brown Sugar

SWEET SYRUP:
32 oz Hot Water
1/2 lb Candy Brown Sugar
2 oz Sliced Ginger

VARIATION OF FILLING:
Option: Peanut Butter, Coconut Paste, Black Sesame Paste,
OR Mix 1 egg with brown sugar-candied ginger-sesame seeds-chopped peanuts.

Method:
1. Put the yam in a microwave for cooking 7 minutes. Remove skin.
2. TO MAKE YAM DOUGH: Mix yam & sweet rice flour. Add warm water. Mix together.
3. TO MAKE FILLING: We mixed a can of red bean paste with 4 oz of brown sugar.
4. TO MAKE SYRUP: Mix hot water, candy brown sugar and sliced ginger.
5. Portion out 1 oz dough each. Flatten the piece of dough.
6. Fill with spoonful of red bean paste in center and close tightly.
7. Put the Yam Tong Yuin dumpling balls into boiling water for 5 minutes.
8. Transfer to the Sweet Syrup for couple minutes. Remove and ready to serve. Makes 32 dumpling balls

As contributed by Wo Chong Tofu and Bean Sprout Factory owner John Louie who generously allowed ACCT members to tour his facility April 17, 2009:

How to Make Soy Milk
NEED: 2 large Stock Pots, fine mesh Cheesecloth, Blender/Food Processor with steel cutting blade

INGREDIENTS: 1-lb dried soybean, and water

INSTRUCTIONS:

1. Wash soy beans. Use fresh white dried NOT green soybeans (edamame). Remove any discolored bits, stones and broken beans. Cover with plenty of cold water and soak overnight for at least 8 hours to a maximum of 24 hours. Oversoaked beans result in rather flavorless soy milk. Sufficiently soaked soy beans will be soft enough to bite through easily.
2. Put about half of the soy beans in your food processor with the steel cutting blade. Add enough water to cover beans plus 1/2 cup. Process for about 5 minutes, until the beans are very finely ground. Scrape down sides halfway. Repeat step for other half. You will end up with a creamy-look, foamy paste.
   
3. In a large stock pot, heat up 16 cups of water (or 2 pots of 8 cups water each), pour in bean paste filled halfway up, stir. As the mixture heats, it will foam up and boil. Cook for 20 minutes until temperature reached 167°F. Reduce heat. At the end, the liquid should look rather grainy meaning the milk has separated from the fibrous part of the groundd up soybeans.
4. Pour mixture into a large cheesecloth-lined stock pot. Pick up the cheesecloth and squeeze out all the liquid using a very sturdy spatula or your hand. The filtered liquid is pure soy milk. Cool and store. Fresh soy milk keeps up to 3 days in the refrigerator. SERVE.
5. To alter the plain taste, make soy milk shakes by adding fruits and banana or a tablespoon of honey, fruit juice, or even barley malt syrup sugar.
   
6. Save the high protein fiber material (okara) to make bread, thicken milk or as compost material! It can be frozen or spread dried in a low-temperature oven and will keep in air-tight containers or bags for a while.
   

HOW TO MAKE TOFU (Tofu is soy milk that has been coagulated!)
NEED: Drainage mold; Cotton muslin/cheesecloth; Thermometer

INGREDIENT: Soy Milk; Coagulant

Note:

1. Every batch may be different in texture, color, harder, softer, moister depending on bean, temperature of milk or cooking method. Two types of tofu: soft and hard depending upon how much water is drained out.
2. Variety of food grade coagulants include: nigari powder or flakes (natural magnesium chloride) is the best and can be purchased from SF Japantown's Nijiyama Market. Calcium sulfate (gypsum or plaster of paris) or magnesium sulfate (epsom salts) may also be used. 
3. A raised drainage mold that is about 6”wide x 8”long x 6”deep (15cm x 20cm x 15 cm) is ideal. Alternatives include using a plastic Tupperware-type storage box with drilled holes on sides and bottom, or cotton cloth lined sieve. It is actually safer to use plastic or stainless steel than wood. 
4. Perfect tofu-making temperature is for the soy milk to be around 165°F.
   

INSTRUCTION:

1. In a large pot over medium heat, pour in soy milk and heat to 165°F/75°C. To make your nigari mixture by dissolving 4 teaspoons of powdered nigari in a cup of lukewarm water, enough for the soy milk made from 1 lb of dry soy beans. Stirring the warm soy milk, add a small quantity of nigari liquid, stir then add more until the curd starts to separate from the liquid, stop adding. Turn off the heat, tightly cover for 15 minutes. Big white curds formed settling on the bottom separated from yellow liquid. Or more nigari and wait another 15 minutes. Remove as much of the yellow liquid (whey) as possible careful not to scoop the curds.
2. Line mold or sieve with clean white cloths that have been moistened with water and then wrung out. Scoop or pour curds into mold, then fold the cloth to cover. Apply light pressure on top or let simply let the cloth lay lightly on top to help press out the liquid for 15 minutes or so. The tofu will be about half the size of the mold once it's been pressed. Remove weight, gently poke the tofu, if firm, put mold into a large bowl of water and invert gently so that the tofu falls out. Remove cloth gently—you have home-made, preservative-free tofu!
3. Run water over tofu to remove bitter taste of nigari and soak for 20 minutes. Tofu bits and pieces are edible and useable. If using tofu within a few hours do not soak put in airtight container. Otherwise cover with water and refrigerate no more than 3 days.
   

The tofu whey can be used as an excellent clothes whitener. www.soymilkmaker.com

You can also substitute vinegar instead of nigari to make the tofu. Do not use too much, however; put 2 tablespoon first, stir then lid on about 4 minutes. Keep adding 2 tbsp quantities of vinegar, then stir, then lid on, until you see the curd.

Enjoy!

As demonstrated at ACCT's "Taste of Good Luck" Chinese New Year Dinner on Saturday, February 28, 2009

Ingredients:
4 oz wheat flour (starch)
1/2 Cup boiling water
16 oz glutinous rice flour
1-1/2 Cup warm water
4 oz sugar
4 oz lard
1 lb red bean paste
1/2 Cup sesame seeds

Mix wheat flour and boiling water. Mix until the consistency of doughy. Cover and set aside. Mix together glutinous rice flour, warm water, sugar and lard. Mix until the consistency becomes doughy.

Add the wheat flour dough into a glutinous rice flour dough and knead together. Roll dough into long round tubular shape.
Cut dough into 20 even pieces

Flatten each piece, add 1 tsp of red bean paste in the middle and wrap the dough around the paste. Roll the dough in the palm of your hands to make a ball and close any opening.

Pour sesame seeds in bowl. Put the ball into the bowl and cover it completely with the sesame seeds. Roll the ball in the palms of your hands again to ensure sesame seeds are securely in place.

Deep fry at 300 degrees for 10 minutes or until golden brown.
Makes 20 pieces.

As developed by Gayle Chan

1 lb pork butt sliced into 1/8 inch strips x 2 inches
1 tsp cornstarch
1/2 tsp dash of salt
1 Tbsp soy sauce
1 tsp salad oil
Dash of sugar
1 can sliced water chestnuts
6 or more dried shitake mushroom, soaked, sliced
2 Chinese sausages, sliced diagonally 1/4 inch thick
1/2 lb of Chicken, sliced into 1/8 inch strips x 2 inches

Optional meats: hearts, liver, gizzard meats
Steamed white rice

Mix everything together, put in a shallow pan, steam 45 min. Serve with rice. Makes 4-6 servings

HOW TO MAKE JOONG
1. INGREDIENT PREPARATION

TI LEAVES or BANANA LEAVES:
Leaves come dried in approximately 150 leaves per packet. It takes 4 to 5 small leaves or 3 large leaves per joong. To make 5 medium size joong, it takes 20 leaves. Untie leaves and wash leaves thoroughly or dust and particles. In a large pot and in boiling water add 3/4-teaspoon baking soda and boil leaves for 35 minutes maximum until soft. Do not over cook or it will be mushy cooked leaves. Rinse leaves in cold water. Sort and count leaves into bundles for each group e.g. 20 leaves per person.

STRING: Strong cotton string. Weight from kite string to box string. Pre cut into 10 feet lengths of 6 pieces each and pre-packaged per person.

SWEET RICE:
Soak rice overnight to soften slightly. Account for one pound of rice per person Example, if you have 30 people you may need 32 pounds of rice. If pre-bagging, drain rice thoroughly and account for 2+ Cups of rice per person per bag for 5 joong.

CHINESE SAUSAGES: Prepackaged in links of 10. Cut each link into thirds. If pre-bagging, bag 6-thirds per person per bag per person.

BEANS: Soak beans overnight. Drain and place is separate bowls for each table group.

SALTED CHICKEN OR DUCK EGGS:
In a saucepan, boil 4 Cups of water and add 1 Cup of salt. Boil the water until the salt is dissolved and cool. In a large pickle glass or ceramic jar, place 36 eggs inside. None should be wet or cracked when place in the jar. Pour the COLD salted water into the jar to the brim, so as to completely cover the eggs. If insufficient liquid, brew another pan of water and salt, and fill jar to the brim. Place a square of wax paper between the jar and lid. Tightly screw jar lid on. Label the jar with the date and number of eggs contained in the jar. Let jar sit in a cool area for 30 days. If mold appears on top, discard surface and refill salt solution to the brim and reseal. In 30 days, you may remove the eggs in any quantity and consume them. The eggs can remain in the solution indefinitely.

SALTED SIDE-PORK BELLY:
Buy one-pound of Fresh Side-Pork per 10 people. Find a piece of pork that is rather even, fat and meat. If uneven, side on the more fatty portion. For 30 people, buy 3 pounds of side-pork and dice into 5/8-inch cubes. Add 2 Tbsp salt and mix into all the pork. Cover and sit in refrigerator for 2 days. Immediately prior to joong making class, roll two sides of each piece of pork in 5-spice powder and place in bowls for each table group.

DRIED SHRIMP: Soak dried shrimp overnight. Drain and place is separate bowls for each table group.

PRE-PACKAGING:
We pre-packed each Joong Making Kit in a 1 gallon ZipLock plastic see-through bag. Two Cups of rice, 2 Chinese Sausages, pack of string, 2 plastic spoons, and Leaves. On the table, containers of beans, salted eggs, salted pork, dried shrimp.

ASSEMBLING INSTRUCTIONS:
With all the ingredients ready, start making joong. Using the manual method rather than the wooden box, in a cupped hand, take 2 banana leaves and lay them crossed to cover the whole hand. In the center put some rice, put any of the desired ingredients in the middle over the rice, You may need a little rice to cover. To cover the rice, fold all sides over and tie the joong up with string. Set aside. Proceed to the next joong you run out of ingredients and rice. Place in a large pot of boiling water.

COOKING INSTRUCTIONS:
In a large pot, place joong in boiling water and boil for 3 hours. Cool. Serve with oyster sauce or, soy sauce.

Thousand Layer Pancake recipe as prepared by Frank Chang at China Stix Restaurant

Ingredients:
1-1/3 lbs All purpose flour
3 oz Boiling water
6 oz Cold Water
1 oz Vegetable Shortening

Kitchen Appliances Needed: Blender, Cutting Board, Knife,Rolling Pin

Steps to making the dough: (one rcipe makes 5 pancakes)
1. Mix cold water with 1 lb of flour
2. Mix the hot water with the rest of the flour using chopsticks to stir together
3. Blend steps 1 and 2 together until it becomes a dough-like substance

Steps to making the pancake:
4. Lay the dough out on a cutting board and cut the dough into 5 even pieces
5. Take one piece; roll the dough with the rolling pin until it becomes thinner and flatter (thinner, the better)
6. Apply the vegetable shortening onto the dough along with a pinch of both salt and flour
7. Roll the dough from the bottom up, and let it sit for 10 minutes
8. After 10 minutes, stretch the dough out, making it longer in length and until about 1/3 inch diameter
9. Roll the dough up like a spiral or snail-like shape
10. Use the rolling pin to roll out to a 6-inch pancake
11. Put oil in frying pan on medium heat until both sides of the pancake become a crispy golden brown color
Enjoy!

By special request, ACCT presents Dorothy Lum's recipe for persimmon pudding as presented at this summer's ACCT Potluck Picnic!

1/2 Cup butter
1 Cup sugar
1 egg
1 Cup ripe persimmon (about 3)
1/4 Cup brandy
1 tsp baking soda
1 Cup flour
1/2 tsp salt

Cream butter and sugar. Beat in eggs, add persimmon and brandy. Sift dry ingredients and mix in. Put in buttered and sugared steam pudding mold or coffee with light lid. Steam 1-hour. Flame pudding and serve topped with powdered sugar or a lemon sauce.

RAW FISH SALAD (YEE SAANG "Prosperity" and "Progress")
Serves 6.

1-1/2 lb FRESH cod, sea bass or white-fish fillet
1/2 Cup unsalted peanuts, chopped
Juice of 2 lemons
1/2 Cup carrots, shredded
3 Tbsp sweet pickled scallions (kew tao)
1/2 Cup turnips, shredded
2 Tbsp sweet pickled red ginger (sin geurng)
2 Tbsp sesame seeds
3 Tbsp sweet pickled white cucumber (cha gwa)
1 Bunch cilantro, chopped fine
3 Tbsp white ginger (baak geurng)
3 stalks green onions
3 Cups fried bean thread or rice noodles (fun see)

DRESSING
2 Tbsp hot peanut oil into 1/2 tsp Coleman dry mustard
1 tsp sugar
3 Tbsp hoisin sauce
1/2 tsp salt
1 Tbsp sesame oil
Black sesame seeds for garnish

INSTRUCTIONS:
Cut skinned and deboned fish into very thin slices then bite-size strips. Marinate fish in the lemon juice for 2 hours. Julienne into small size the sweet picked scallions, sweet pickled red ginger, sweet picked white cucumber, white ginger, green onions and set aside. Add all ingredients with fish except the potato chips into a bowl and toss. If the sweet pickled scallions, red ginger and white cucumber are unavailable, they can be omitted or substituted with any type of preserved vegetables. Pour dressing into the bowl and toss again. At the very last minute before serving, add fried bean thread noodles and toss again. Garnish. Serve immediately.
Note: In lieu of fried noodles, use crushed potato chips.

Golden Syrup Mooncake Recipe, also known as Cantonese Style Moon Cakes, as presented at the ACCT Mooncake and Rawfish Salad Demo:

MAKING THE GOLDEN SYRUP:
1-1/4 cup Chinese sugar
3/4 cup water
juice and rind of 1/4 lemon

Mix all ingredients and boil over medium heat until sugar dissolves. Reduce heat to simmer for 1 to 2 hours without stirring until mixture is caramelized and golden brown. Reduces to 1 cup and consistency of honey. Cool and pour into covered glass airtight container and store in a cool, dry place. For best results, prepare syrup at least 2 to 3 weeks in advance. The standard practice is to allow 3 to 4 days for the golden syrup to mature. Can be kept for several months. It turns dark and gives a golden brown sheen to mooncake.

MAKING THE DOUGH:
2 Cups flour, sifted
1 Tsp baking soda
1/2 Cup Golden Syrup
1/2 Cup oil (or Crisco)
1 tsp alkaline water (1 cup baking soda mixed with 1 cup water)
1-1/2 Cup Sweet Lotus Seed Paste
OPTIONAL: 12 salted preserved egg yolks, a variety of mooncake mold

Combine flour and baking soda in a mixing bowl. Make a "well" in the center of the flour and gradually stir in the Golden Syrup, oil and alkaline water or baking soda solution. Mix well with a wooden spoon. Flour your hands and knead the mixture into a smooth dough. Cover with a cloth and set aside for 3 to 4 hours.

MAKING THE MOONCAKE:
Once the dough is ready, divide the Sweet Lotus Paste into 12 equal portions and then roll each portion into a ball between your palms. If including preserved egg yolks, press each paste ball with your thumb to make a depression, then insert a yolk and gather the edges of the paste around the yolk to seal it.
Lightly flour the inside of the mooncake mold, if using one. Press the combined dough ball with the lotus paste/egg yolk filling, seam side up, into the mold. Flatten the dough with your palm so the mooncake conforms to the shape of the mold. Press. Turn the mold over and tap the end of the mold on the work surface to dislodge the cake.
Note: If you do not have a mold, shape each filled mooncake into a large round disk, press groves one-inch apart all over the sides of the cake to make the “pie crust pattern.”
Preheat oven to 400 degrees and bake mooncakes for 15 minutes. Remove and brush top of cakes with beaten egg. Return cakes to bake for 6 to 8 minutes more or until golden brown. To allow the pastry to mellow and taste better, leave the cakes to cool uncovered in a well-ventilated place for 1 to 2 days before eating.
Makes 12 mooncakes.