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HomeMy WebLinkAboutThe Wingham Advance-Times, 1985-11-20, Page 251 R S:'4DaySlii Fioritia Oii 115' WITH EVERY NEW 0 OR USED E® CAR PURCHASED BETWEEN NOV. 1/85 &.Dec. 16185 Waterloo Honda 427 Gage Ave. at Westmount Rd. Kitchener — 744-6226 TRIP CAN BE TAKEN ANYTIME UP TILL Dec. 16186 The Great North American Vacation Giveaway° Includes Four Days and Three Nights of... Deluxe Oceanfront View Accommo- dations at Ramada® Inn Surfside or Pirate's Cove for two Adults and two Children under 18 * Split of Champagne Upon Arrival * Welcome Continental Breakfast for two * Discount Coupons for Shows. Restaurants and Attractions * 2 Walt Disney World 1 -Day Passports (Choice of Magic Kingdom or EPCOT) The World's most famous beach is the home of The Daytona 500, Jai Alai, Dog Racing. Only 70 minutes from Disney World, enjoy exciting night life, sparkling clear water, a beautiful white sandy beach, and a vacation you'll long remember... Cooking Corner The adventure of eating in China opns new doors By Antonia Allegra There is one thing to re- member when traveling to China: Chinese food is all you will eat. Granted, Pe- king offers a few French res- taurants, but think bok choy, stir -fry and steamed dum- plings for the majority of your stay. Shark's fin, duck's feet, snow fungus, bird's nest, roasted peacocks, monkey brain, 1,000 -year-old eggs, pickled python, turtle eggs, braised fish lips ... Before going to China, fellow travel- ers and I had heard stories of weird foods available in the mysterious Orient. Surprisingly, most of the dreaded foods were not only available, but also were de- licious. The above list, for in- stance, includes only three dishes which we did not taste — peacock, monkey brain and python. Before traveling, the China seas on the Royal Viking Star, hesitation might have been my pattern when presented with such unusual foods. However, the ad- venture of eating in Hong Kong, Shanghai, Suzhou, X'ian and Peking does tend to open doors to new exper- iences. Mrs. Lo, our Chinese guide in X'ian, mentioned that most Chinese eat fresh foods prepared at home. When in restaurants, the Chinese ex- pect at least 10 courses and, for -weddings and festivals, holds feasts of even larger dimension. In the true spirit of hospi: tality, we foreigners were constantly treated to multi - course banquets. The dishes were served in a hap -hazard manner. That is, soup was served sometimes at the be- ginning of the meal, some- times at the very end. For in- stance, dinner in X'ian at the May First restaurant SAVE NOW! On Appliances FROM GENERAL ELECTRIC Come in and Catch our Exceptional Savings on our Full Line of General Electric Appliances. MICROWAVES Wiei carry a wide variety of microwaves including: The DUAL WAVE - from top to bottom the energy is constant and even with little or no turning. The Mirco Touch Controls eliminate the guess work for delicious meals - every time. The SPACEMAKER - the microwave that mounts above your range. The SPACEMAKER II - the inovatives'•microwave that you can mount under the cabinet with full G.E. features. The SPACEMAKER III - the next generation of under- -cabinet rnierewaveS- l -t -has -full -features- in -a -smaller - - sized -oven! DISHWASHERS The Potscrubber is the latest in G.E. dishwashers. Full size microwaves with electronic touch control. from WASHERS & DRYERS Save now on the G.E. washday team. RANGES \REFRIGERATORS G.E. Ranges carry all the cooking features you could ever need. We feature G.E. Refrigerators with all functions and in. every size - just for you! Mort. toSat. 9amm 6 pro On APPLIANCE CENTRE 224 7th Ave . Hanover 364.1011 102 Main E . Listowel 2 91 4670 eluded: eels, hard boiled quail eggs, bean sprouts, rice noodles, wheat noodles with a pressed fine cross- hatch pattern in the pasta, bread rolls, chicken with cauliflower, cauliflower with scallions, steamed white rice, fried fish cake, man- darin orange segments in syrup, fish soup with greens, nut cake, cookies and banan- as. Drinks offered were Tsing Tao or Shanghai beer or a pulpy orange -apple car- bonated drink. SCALLION PANCAKES Street vendors in X'ian fry these crisp, deep-fried vegetable pastries in huge black caldrons and serve them on small squares of newspaper. Some pancakes include a nut of sausage meat, as well. 7 ozs. all-purpose flour 5 ozs. cold water 1 tbsp. melted lard 2 tbsps. scallion, chopped 1 tsp. salt 2 tsps. sesame oil Oil for shallow frying Sieve flour into mixing bowl and pour in cold water. Quickly work into flour, adding just a little more wa- ter if dough is dry and hard. It should be soft and work- able. Knead 3 minutes, then cover with damp cloth and leave 15 minutes. Cut into 12 pieces. Roll each , out into rectangle about 1/4 -inch thick and brush with melted lard. Scatter chopped scallion onto dough surface and add salt and sesame oil. Roll up lengthwise to encase scal- lion. Flatten each piece with fingers or by using rolling pin on floured board. Heat wok or large frying pan and add about %-inch oil. Fry pancakes two at a time, 3 to 3'/z minutes. Cover pan during half the cooking, and shake pan occasionally to make pancakes puff up slightly. Remove, drain and keep warm while remainder of pancakes are cooked. Serve hot. Makes 12 servings. DEEP-FRIED CRISPY CHICKEN By drying and then quickly cooking chicken skin with boiling water, the skin of the bird becomes ultra -crisp. In a typical Chinese restaurant kitchen, some chickens are hung along a wall, waiting to be prepared in this method. 1 whole chicken (about 3 lbs.) Oil for deep-frying Seasoning A: 1 tsp. salt '/z tsp. five spices powder (available in Oriental groceries) Seasoning B: 11/2 ozs. maltose (see note) 5 ozs. white vinegar 1 oz. red vinegar 3 ozs. water Preparation: Clean and wash chicken. Tie string around neck and hang chick- en to drain and dry skin. Pour boiling water over chicken several times to par- tially cook skin, which will. crisp skin when cooked. Rub Seasoning A ingredients into cavity. Heat Seasoning B in- gredients together in double saucepan until maltose dis- ,,solves,__Pour over _chicken_ several times, catching it in drip tray placed beneath chicken. Leave to hang another 11/2 to 2 hours until dry, with smooth shiny glaze. To cook: Heat wok and add oil. When oil is very hot, re- duce heat slightly and deep- fry chicken 6 to 7 minutes. Ladle hot oil over chicken continually while cooking. Raise heat and continue to cook until chicken is deep golden brown and skin has puffed slightly and, come away from meat. Remove and drain. When slightly cool, chop into bite -size pieces and- arrange spread- eagle on serving plate. Serve with spicy salt dip. Makes 12 servings. DICED PORK• WITH WALNUTS Judging by the number of squealing piglets carried in burlap bags from the open market, pork is a mainstay of the Chinese diet. This dish combines the techniques of deep-frying and stir -frying. 7 ozs. lean pork, 1/2 -inch dice 5 ozs. walnuts 4-5 slices carrot 4-5 slices ginger 2scallions, 11/2 -inch lengths Oil for deep-frying Seasoning A: 1/2 tsp. bicarbonate of soda 2 tsps. cornstarch 1 tbsp. water Seasoning B: 1/2 tsp. salt 1/2 tsp. monosodium gluta- mate 2 tbsps. chicken stock '/ tsp. cornstarch Dash white pepper Preparation: Mix diced pork with Seasoning A in- gredients and leave 10 min- utes. Boil walnuts until they soften, about 5 to 6 minutes. Remove, drain very well and leave until partially dry. Mix Seasoning B ingredients and set aside. Cooking: Heat wok, add oil and, when very hot, reduce heat slightly and deep-fry walnuts until they turn deep- er brown, about 2 minutes. Remove, drain and set aside. Reheat oil, add pork and cook on moderate heat 11/2 minutes, until cooked through. Remove and drain. Discard most of oiN Reheat wok and stir -fry carrot, ginger and scallion 1 minute longer. Makes 6 servings. STEAMED OPEN DUMPLINGS As appetizers, dumplings like this were served for lunch or dinner in many res- taurants. Use of prepared round won -ton wrappers makes the steamed dump- lings a quick dish to prepare. This recipe also can make use of leftovers. 24 won -ton wrappers, (3 inches)round 5 ozs. semi -fat pork 4 ozs. fresh shrimp meat 3 dried black mushrooms, soaked Seasoning: 1 tsp. sugar '/2 tsp. salt 1/4 tsp. monosodium gluta- mate 1/2 tsp. dark soy sauce 2 tsps. light soy -sauce 1 tbsp. cornstarch Few drops sesame oil Dash white pepper Wash and finely dice pork and shrimp meat. Drain and finely dice mushrooms. Mix with seasoning ingredients. Chill 1/2 hour before using. Make circular shape with forefinger and thumb of left hand. Place won -ton wrap- per over fingers and place spoonful of filling in center of wrapper. Push into circle of fingers, producing open-end- ed dumpling with sides of wrapper gathered up around filling. Flatten . bases and Crossroads—Nov. 20, 1985—Page 9A place in lightly greased bamboo steaming basket. Set basket in steamer over rapidly boiling water and steam for 10 minutes. Serve. Note: A flat -based colander or strainer or per- forated pasta cooker could be used in place of a bamboo steaming basket. CANDIED POTATO An unusual use of the pota- to, this dessert was served at the May First restaurant in X'ian. The recipe is also suc- cessfully made with apple slices. 3 russet potatoes 11/2 ozs. all-purpose flour 21/2 tbsps. cornstarch 1 egg white, beaten 1 tsp. white sesame seeds Oil for deep-frying Toffee: 3'ozs. sugar 1 tbsp. lard 1 oz. water ° Peel potatoes. Cut into /- inch slices or chunks and roll in flour. Mix remaining flour with cornstarch and egg white, adding' a little water to make thick batter. Stir well. Heat wok, add oil and when very hot, deep-fry po- tato pieces 11/2 to 2 minutes, until golden. Remove, drain and set aside. Pour off oil, reheat wok and add sugar and lard. Stir until sugar melts, then pour in water and simmer until syrup be- gins to color and become tof- fee. Reduce heat and cook until toffee is light golden color. Add potato and stir until well coated with toffee. Remove to oiled serving plate. Sprinkle sesame seeds over coated potato pieces. Dip each piece of candied po- tato into bowl of iced water to harden toffee before eat- ing. At wit's end by Erma Sombeck We used to call -kids who drove. us up the wall "chil- dren who marched to a different drummer". Today, modern ter- minology has given them a name — hyperactive. Whatever you call them, hey're unprepdictable human tornadoes who cut a path of destruction through ki our life that few of us ever recover from. Seven out of 10 ,,f them are boys. Ask any mother who has ever had a child who bit the head off hip p,ct turtle, takes the manhole cover off the street or hangs from his heels from the TV antennae, it isn't easy. To begin with, they come out of the womb running. ['hey bypass all those cute. stages like sitting up, crawl- ing and toddling. They never .top to eat, sleep or rest. There is too much to do. God, in His infinite mercy, rarely gives more than one squirrely kid per family. If you have two, you've done something terrible to de- serve it. They're not too hard to pick out. They're the chil- ren who appear in every home movie 'springing up and down before the camera like a bouncing ball waving with both hands. They're the last ones in the car and the first ones out of it and they own all the windows. They get the bell out of the toy in 30 seconds or less. They could traumatize Mother Teresa. What brought all this up is a letter from a single mother in Washington who wanted to know if I had dealt with the problem. You don't deal with it, dear, you survive it. She says her son is a human fly and at age 3 could scale a 10 -story building. She is the only one in the doctor's office who isn't paying any attention to the nude child turning the furniture upside down. The emergency room knows her so well they invite her to their annual Christ- mas party. Her silverware and dishes are nailed down. These may sound like one- liners, but I have every reason to beieve the woman is telling the truth. I always thought if I could hook the mouth of one of my kids up to a generator he would have enough power to run 12 major cities for the next 200 years. I wish I could reassure this lady that being hyperactive is something a child out- grows. No, dear heart, there's more. The energy, the curiosity, the imagina- tion, the challenges are woven into his personality. The hyperactive young adult will make three phone calls during a single meal, repair his own watch and put it- to- gether upside down, board a plane during the last five seconds and have goldfish who swim around with fear in their eyes. They're set on last - forward and I defy you to keep up with them. And yet there is something stimulat- ing and challenging about these dreamers who break away from the family and find the empty picnic table, are the first ones in the pool and change the TV channel selector 15 times in as many seconds. They're different. They're an eni- gma. They don't want to miss a thing in this world. And if they marry the "different drummer" . . heaven help us. MAGNETIC SIGNS For Cars, Trucks, Offices, Mailboxes Eliminates costly lettering. Removable when tracing or painting. 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