Chinese fare marks summer festivals
in Asian communities
In Asian communities around the world summer is the time for the
Dragon Boat Festival. The festival's, which are held in many west
coast cities including Vancouver, B.C., San Francisco and Seattle,
commemorate the death of Qu Yuan who lived over 2000 years ago.
Qu Yuan, a Chinese poet and advisor to the King, became full of
grief at his recent exile from the royal court. Taking himself
to the Miluo river he threw himself in the water in hopes of drowning
his sorrow. Local boat men, seeing the poet in the water, raced
to save him beating back ferocious fish with their paddles. But
their efforts were in vain.
Today the sleek Dragon boats with 16 to 40 paddlers, as well as
a drummer and a steer person, race along a 500 foot course in
commemoration of the heroic efforts to save Qu Yuan. You can celebrate
the Dragon Boat festival with family and friends by serving these
delicious Chinese dishes.
Wontons can be made with many different fillings.
They can be fried, or steamed or boiled in a soup. These tiny
little pockets are the fried variety. Dip them in your favorite
store bought Chinese sauce. Garlic black bean, sweet and sour,
or peanut sauce are just a few choices. Or try them in the simple
sweet and sour sauce included below. Wonton wrappers are available
at most grocery stores. Look for them in the produce section next
to the tofu and Oriental noodles.
Fried Crab Won Tons
oil
won ton wrappers
1 teaspoon cream cheese per wonton
1 small piece crab or surami per wonton
Sauce
1/4 cup vinegar 2 tablespoons sugar
1/2 cup pineapple juice 1 1/2 tablespoons cornstarch
1 tablespoon oil 2 tablespoons water
1 teaspoon salt red food coloring
In a cast iron fry pan over medium high heat an
inch or two of oil. Make sure the oil is hot enough to brown the
wontons, but cold enough so it doesn't smoke. You may have to
turn the heat up or down to achieve this. Watch your first few
wontons very closely to get the best results.
In the center of each wrapper place the cream cheese
and the crab. Pinch the wonton up around the filling into the
shape of a little pouch with a frilly top. Fill three or four
wontons at a time. Then gently place them in the hot oil. Cook
until the wontons are golden and crispy. Drain on paper towel
and serve warm.
For the sauce combine all ingredients, except the
cornstarch and water, in a sauce pan over medium high heat. Stir
constantly until the sugar is dissolved.
In a small container combine the water and cornstarch.
Mix into the sauce and stir until the cornstarch has cooked through
and the sauce begins to thicken. For color add a few green onions
or a drop or two of red food coloring.
CAUTION: When frying with hot oil pay close attention
to the heat and to the oil.
DO NOT leave the oil unattended for any reason!
These spareribs will give you a taste of the Orient without straying
to far from the familiar. Serve them with perfectly cooked white
rice and some steamed broccoli for a Dragon boat meal your family
will ask for again and again. To complete the meal don't forget
the fortune cookies.
Ginger Garlic Spare Ribs
1 lbs. pork spareribs 1/4 cup pineapple juice
2 tablespoons soy sauce 1 tablespoon soy sauce
1 teaspoon garlic powder 1 teaspoon powdered ginger
salt and pepper, to taste 1 tablespoon water
1/2 cup vinegar 2 teaspoons corn starch
1/2 cup sugar
Pre-heat oven to 350 degrees.
Place the spareribs in a baking dish. Brush with soy sauce and
sprinkle with the garlic powder and salt and pepper. Bake for
1 hour. Turning and basting them once half way through. In a sauce
pan over medium high heat combine vinegar, sugar, juice, soy sauce,
and ginger. Stirring constantly heat this mixture until the sugar
is dissolved. In a small container combine the water and cornstarch.
Mix into the sauce and stir until the cornstarch has cooked through
and the sauce begins to thicken.
Serve the ribs with the sauce poured over top. Makes
four servings.
Note: If you don't have any pineapple juice orange
juice works almost as well.
Food is life. May the plenty that graces yor table
truly be a vast repast.
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