Roanoke Times
Copyright (c) 1995, Landmark Communications, Inc.
DATE: WEDNESDAY, February 2, 1994 TAG: 9402030443
SECTION: EXTRA PAGE: 1 EDITION: METRO
SOURCE: ALMENA HUGHES STAFF WRITER
DATELINE: LENGTH: Medium
Feb. 10 begins year 4692 of the Chinese lunar calendar and is designated The Year of the Dog. People born this year or in 1910, 1922, 1934, 1946, 1958, 1970 or 1982 are under the sign of the dog. According to lore, they have a deep sense of loyalty and are honest, but can be cold emotionally and often have sharp tongues.
Welcoming the new year is a festive time filled with fireworks, lion dancers, gifts, visiting and food, food, food. Formal banquets may have as many as 24 courses, with many of the dishes symbolizing good luck and prosperity, like egg rolls representing bricks of gold or fish, which Chang says must be included in the new year eve meal to represent abundance left over from the previous year. The traditional greeting of Happy New Year is "Konshee, Konshee," she said.
Asia is vast, and its cuisine is proportionally varied. Peking is known for light, mild food combinations, often using wine stock. Stir-frying and blanching are typical in Cantonese-style cooking. Szechuan dishes are hot and spicy and often include scallions and garlic. And Hunan dishes are even hotter, making full use of the peppers that grow abundantly in the Hunan province.
Shanghai, where Chang was born, is known for cooking with soy sauce by slow heat and also for both the dumplings and other finger foods known as dim sum and the fried rice that originated there.
Chang, who has been teaching cooking for about 20 years, learned from a master chef in Hong Kong and has been creating her own versions of dishes ever since. Her vegetable stir-fry only takes about 10 minutes to prepare, excluding chopping time. Her sweet and sour pork lightens the fat content in an old favorite. Her catfish dish may be baked or broiled. And her pudding is a feast for both pallate and eyes.
Chang says it is possible to improvise by using a heavy skillet and stainless steel vegetable steamer such as you find in supermarkets if you don't have a wok and traditional steamer. For best results, heat the pan or wok before adding the oil. As for soy sauces, Chang says the dark is thicker and heavier while the light variety is of a thinner consistency and doesn't stain the food.
The barbecue chicken and broccoli dishes from another Chinese cuisine expert, Nina Simonds, appeal to Americans' love of Chinese food as well their desire to cut the time spent in preparing it. Simonds' new book, "China Express," (William Morrow & Company, $25.00 hardcover) contains more than 200 flavorful and fast dishes made from easily found ingredients.
The dish from Thailand uses A Taste of Thai Seasonings to create a flavor composed of ground chili peppers, kaffir lime, galanga from the ginger family and lemongrass that is very different from the Indian seasonings that usually come to mind with curry.
The festive salad pictured here uses Frieda's naturally colored carrot, beet and spinach Fiesta Won Ton wrappers. They may be ordered by cartons of 12 one-pound packages for $37 plus shipping at (800) 241-1771. A one-pound package contains about 40 wrappers that can be refrigerated for about two months or frozen for up to six months. To save money, the Frieda's people suggest having your supermarket produce manager order for you.
Finally, if you'd like to learn more about Chinese cooking, several classes are planned:
Feb. 7 and Feb. 14, 10 a.m.-1 p.m., Ogden Center, $12, Chinese cooking. Marilyn Segnari, instructor. Call by Friday to register, 772-7505.
March 3, 6:30-8:30 p.m., Healing Light Center kitchen, $10, Cuisines of Vietnam, Thailand, Indonesia and the Philippines. Nancy Maurelli, instructor. 345-3405.
March 28, 6:30-9:30 p.m., Cave Spring High School, $15 plus $3 food fee, Chinese cuisine. Nancy Chang, instructor. 387-6444 or 387-6449.
Happy New Year and happy eating.
\ Chinese New Year recipes, 02/02/94
BANGKOK BEEF
CHINESE BARBECUED CHICKEN
GARLIC BROCCOLI
SONOMA GRILLED PRAWNS WITH THAI SAUCE IN A CRISP NOODLE BASKET
CHINESE CHICKEN SALAD IN WON TON CUPS
SLIMMED-DOWN SWEET AND SOUR PORK
CATFISH WITH SPICY BLACK BEAN SAUCE
THAI PORK OR LAMB CURRY WITH GREEN APPLES
HEARTY EGG DROP SOUP
EIGHT TREASURES RICE PUDDING
VEGETARIAN'S DELIGHT
by CNB