The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1930-09-01
Orient GiUeS
Rare Dishes
to america

There are many occasions wher
the homemaker wants to serve
something a little out of the ordi.
nary. Now. when it is possible to buy
in cans all the various ingredients
which go into some Of the more
usual Chinese dishes, this type Of
cookery offers possibilities for in
PRODUCING a new note into informa.
entertaining.
The Chinese way Of serving and
garnishing the dishes which they
prepare is an inspiration. Many Of
the Chinese dishes consist of meat
and vegetables which are garnisheo
with match-like strips of colo
cooked lean pork or white meat Of
chicken; these strips are arranged
horizontally over the top Of the chop
suey, chow mein or other dishes
Tufts Of parsley and quite the best
looking racts1 roses complete the
picture.
The Chinese practice three
methods of cookery: Steaming, fry
ing, and boiling. The Chinese cook
uses what is known as a "pumaiy
soup to give a superior flavor to all
Chinese dishes and it is really the
secret Of the magic in their cookery,
Used Instead of Water
It is used in gravies as well as for
The first cooking, instead of water.
TO make it, equal parts of chicken
and Lean pork r required-1s
pound each to about 6 pirts of
water.
The meat is chopped fine and
cooked slowly for two hours and a
half. until the liquid has evapor-
sted. To do away with the oil,
the Chinese put into the mixture a
bowl of chicken broth, straining it
through a thick cloth until the
liquid is clear or the oil is on the
top. from which it is SKINNED. 1t
is then kept in a cool place.
Any one wishing to serve a Sun
day night supper. u to entertain a
ia Chinese, can easily duplicate at
home most of the famous restaurant
dishes.
Instead Of using butter or lard for
cooking, the Chinese substitute pea
nut, seasmum and chicken oils for
frying foods, and they always use
a big iron or a steel frying pan.
Syou is the Chinese Worcestershire
sauce, greatly esteemed for the
flavor it gives to any dish.
The following recipes, offered by
the National Livestock and Meat
Board, are for two very well-liked
Chinese dishes.
Chow Mein
Purchase l pound of pork tender
Ioin, cut into strips 2 inches long.
Heat frying pan and add Il cup
pork drippingS. When hot, add the
sliced pork %tenderloin and reduce
the flame and simmer slowly for
IS or % minutes without browning
the meat.
Then add l cup bamboo shoots
cut IN Julienne (Which simply
means strips about 3 inches long
and Il inch wide). Z pound of wa
ter chestnuts, cut into shreds and
cup of celery cut en- Julienne.
Moisten with Z cup white stock and
simmer gently until vegetables are
cooked.
Season with 1 tablespoon of
Chinese sauce and thicken with a
little cornstarch mixed with cold
water. Serve on a bed of crisp,
fried noodles and garnish top with
egg threads. For egg threads, beat
! egg and fry in large oiled frying
pan without browning. Cut into
threads about 2 inches long.
Chop Suev
3 lean pork chops
bunch of celery
3 green sweet peppers
3 onions (more If you life)
- cup rice
5 houillon cubes (beeD
3 cups hot water
Cut pork chops in small pieces
and brown. Cut celery thin in two
inch lengths. Cut peppers in thin
lengths, also cut onions in small
pieces. Next you add rice, houillon
cubes which have been dissolved in
hot water, and cook slowly forty
minutes.