Chinese Desserts Recipes - Melon Surprise Recipe

Ingredients

• 1 honeydew melon of the size desired
• 1-2 peaches
• 1-2 pears
• lemon juice
• 1 small can lynches
• few green cocktail cherries in syrup
• few red cocktail cherries in syrup
• few cumquats
• white wine to taste or 1 measure kirsch or framboise liqueur
  Method:
• With a long slender sharp-pointed knife, cut shallow 'V's all round the melon, about one-sixth way down from one end. Let the cuts reach right to the centre so that the top can be lifted off in one piece.
• Remove the seeds but retain the juice. With what is called a 'pommel noisette' (round or oval), scoop out the melon flesh, including that in the cut-off portion, into small balls or ovals.
• Peel and slice the peaches and cut the peeled and cored pears into small wedges. Turn both in a little melon juice to prevent discoloration.
• Place a green or red cherry in the stoned cavity of each lynches. Mix together the melon balls or ovals, peach slices and pear wedges. Turn them into the melon 'shell'.
• Add the syrup from the lynches, wine to your own discretion or a measure of kirsch or framboise liqueur. Garnish with the stuffed lynches and the cumquats.
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Chinese Desserts Recipes - Ginger Biscuits Recipe

 

Ingredients

• 1 lb. plain flour
• 1/4 teaspoon baking powder
• 8 oz. lard
• 8 oz. castor sugar
• 1 heaped tablespoon finely chopped ginger (in syrup)
• 1 egg
• few drops almond essence
• 32-40 small slivers ginger
  Method:
• Sift the flour and baking powder. Rub the lard into them, then add the castor sugar and chopped ginger, and then the egg, beaten with the almond essence. Mix thoroughly together.
• Form into 16-20 balls, flatten them slightly and place them on baking sheets, first smeared with lard. Lightly press 2 strips of ginger on each biscuit.
• Bake for 5 minutes at 425°F. or Gas Mark 7. Reduce the heat to 350°F. or Gas Mark 4 and bake for a further 15 minutes. Remove to wire trays. When cold, store in an airtight tin.
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Chinese Desserts Recipes - Candied Banana Fritters Recipe

Ingredients

• 3 oz. plain flour
• pinch salt
• 1/2 beaten egg
• water
• 6 tablespoons sugar
• 4 small ripe bananas (choose really ripe bananas)
• peanut oil for deep frying
• 4 small bowls ice-cold water
  Method:
• First make the batter. Sift the flour and salt into a basin. Make a hole in the centre. drop the half egg and 1/3 pint (7/8 cup) water into it and gradually beat them together. Leave to rest for a little.
• Next, prepare the syrup. Very slowly melt the sugar in 3 tablespoons water in a small strong pan. When it is dissolved, boil very hard until the syrup is a very pale straw color.
• Have a folder cold wet cloth at hand. At this point, place the pan on it to arrest further cooking. Skin and scrape the bananas.
• Halve them lengthwise, the cut the across to make four portions per half banana. Dip them into the batter. Drain the, then drop them, one at a time, into the very hot oil and cook them for not more than a minute. Place the separately and in one layer in a hot buttered silver dish.
• Reheat the syrup and carefully pour it over the bananas. Rush them to table where each person will take his or her share and drop them one at a time into the cold water when the surface will crystallize in the most delightful 'bubbles'.
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Dim Sum And Appetizer Recipes - Pancake Rolls (Spring Rolls)

Ingredients

PANCAKE ROLLS BATTER:

• 4 oz plain flour
• pinch salt
• 1 egg
• 1/2 pint (1 1/4 cups) water

FILLING:

• 1 level tbsp each raw pork, ham and chicken
• 1 tbsp bean sprouts
• 1 level tbsp Chinese mushrooms
• 1 level tbsp canned bamboo shoots (optional)
• 1 dessertspoon oil
• 1 finely chopped onion
• 1 level tbsp shrimps
• pinch each salt, sugar and M.S.G.
• few drops soy sauce
• 1/2 tsp ginger sherry (see above recipe)
• sprigs parsley to garnish
  Method:
• TO MAKE BATTER: Sift the flour and salt into a basin. Make a well in the centre. Drop in the egg gradually stir in the water to make a very thin batter about the thickness of thin cream. Set aside for an hour.
• TO MAKE FILLING: Cut the pork, ham and chicken into thin strips. Pick over the bean sprouts an discard any empty seed cases. Cut the stalk-less mushrooms and bamboo shoots into thin slices.
• Heat the oil in the frying-pan and cook the onion for 1/4 minute. Add the 3 meats and cook for 1 minute. Add the bean sprouts and shrimps and cook for 1/4 minutes, then add the mushrooms and bamboo shoots and cook for 1/3 minute more, tossing the mixture.
• Add the seasoning, soy sauce and sherry and turn the mixture over a reduced heat for not more than 1/2 minute to coat it with the flavorings. Leave to become cold.
• TO MAKE THE PANCAKES: Very lightly oil a frying-pan 7-8 inches in diameter, and get if fairly warm. Pour 2 tablespoons of the batter into the pan and turn it this way and that to coat the bottom. (If the pan is too hot, you will have a little difficulty in spreading the batter evenly.)
• Raise the heat a little and gently cook the pancake on one side only. Repeat until all the batter, except a dessertspoon, has been used. This amount of batter will make 4-5 pancakes. Lay each pancake, cooked side down.
• When ready to fill them, turn each pancake over. Place a portion of the filling on one half of each pancake and bring the other side up and over it.
• Brush each of the ends with a little of the batter reserved for the purpose. Bring them up and over and very gently press them to form the pancake into a neat ticklish roll.
• Heat oil in a deep pan. (370F or 193C). Cook the pancakes till a pale golden color. Lift them out and roll on to a piece of absorbent kitchen paper. Arrange the pancakes on a heated serving dish and garnish with parsley. 
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