Chinese summer squash, loofah

Posted on August 25, 2014 by lla

Last month I saw a friend in the farmers market who had just bought some loofah squash. She told me how much she loved it. Her enthusiasm prompted me to buy some. Loofah squash (aka angled loofah, silk squash, Chinese okra) is long and slender with a rough dull green skin. Protruding ridges run down the length of the squash. Inside, the flesh is white and soft which turns silky, slightly sweet, and delicately refreshing when cooked.

Until I wrote The Hakka Cookbook, I rarely cooked this Chinese summer squash. When my friend Fah introduced me to her recipe Loofah Squash in Egg Flower Sauce (page 216), I discovered its sweet silky nature when gently braised. In Hong Kong, I ate Steamed Loofah Squash with Toasted Garlic Crowns (page 81). Click here to see a food video on this recipe.

Lately, I have discovered it’s firmer nature when stir-fried. I do not add a lot of liquid so the squash does not soften as much. I find this vegetable tastes light, clean, and refreshing, just right for hot summer days.

Stir-fried Loofah Squash and Chicken

If desired, omit the Chinese sausage and step 2. In step 4, increase the oil to 2 tablespoons.

Makes 2 servings as a main-dish or 4 to 6 servings as part of a multi-course meal

1 boned and skinned chicken breast half (8 oz.), sliced into thin strips

2 teaspoons soy sauce

1 teaspoon cornstarch

1 teaspoon plus 2 tablespoons vegetable oil

1 pound angled loofah squash (about 2 large squashes)

1 Chinese sausage (lop chong), thinly sliced

1 tablespoon thinly slivered fresh ginger

1/2 teaspoon salt, or to taste

3 tablespoons Chinese rice wine (shaoxing) or dry sherry

2 tablespoons chopped cilantro

1. Mix the chicken with the soy sauce, cornstarch, and 1 teaspoon oil.

2. Trim ends off squash. Peel off ridges and skin if tough (if skin is tender, you can leave some on for firmer texture.) Cut squashes diagonally into 1/4-inch thick slices.

3. Set a 14-inch wok over medium-low heat. Add Chinese sausage and cook, stirring occasionally, until sausage is browned, 4 to 5 minutes. Lift out sausage and place in serving dish, leaving the fat behind in pan.

4. Return the pan to high heat. When the pan is hot, add 1 tablespoon oil and rotate pan to spread oil. Add chicken and stir-fry until lightly browned, 2 to 3 minutes. Lift out the chicken and add to sausage.

5. Return the pan to high heat. Add 1 tablespoon oil to pan. Add ginger, squash, and salt. Stir-fry to coat squash with oil. Add the wine and stir-fry until squash is barely tender-crisp, 2 to 3 minutes. (If squash is not tender and begins to burn, add 1 to 2 tablespoons more water and continue stir-frying). Stir in sausage and chicken, Sprinkle with cilantro and scoop into serving dish.

Asian eggplant

Posted on August 6, 2014 by lla

It’s time to eat eggplant. In northern California, I find Chinese and Japanese eggplants are the best in the summer and early fall. Look for the freshest in farmers’ markets or try Asian grocery stores. Unlike the large plump, rounded pear-shaped eggplant favored by North Americans, both these Asian varieties are slender. They contain few seeds and hold their shape when cooked.

Chinese eggplants may grow to more than twelve inches long with a smooth lavender to dark purple skin. Japanese varieties tend to be shorter with a blackish-purple skin. Because these Asian varieties are less seedy, their flesh feels creamier and smoother when cooked. When stir-fried or braised, the pieces hold together, especially when attached to the skin, rather then collapse into a shapeless mass.

Eggplants act like sponges. They soak up the flavor of the seasonings and foods they are cooked with. This characteristic makes them highly versatile.

Try them in braised dishes such as Braised Eggplant, Pork, and Mushrooms on page 93 of The Hakka Cookbook or view a food video of the recipe at grokker.com

In Garlic-Chile Eggplant Sticks, page 56 to 57, the soy-braised eggplant sticks maintain their shape. Serve them as a cool or hot first course or vegetable dish. Consider them for a cool appetizer for a hot summer evening.

The slender eggplant can be sliced into short sections, split in the center and filled, so they somewhat resemble eggplant sandwiches. Use your favorite filling or try this one. In the Singapore Stuffed Vegetable and Tofu Soup, page 106, pan-brown these pork and fish-filled eggplant sandwiches, then poach in broth with other filled vegetables and tofu.

Although you can often find Asian eggplants year round in Asian supermarkets, try them now while they are in season to get the freshest and best quality. They should be firm with shiny skin.

Sweet bitter melon pickles

Posted on July 8, 2014 by lla

I admit I am not a huge fan of bitter melon. But when transformed into these pickles, I changed my mind. Crunchy, sweet and tangy, with a slight bitter finish, these pickles converted me.

My inspiration came from the Asia Society Event, Chinese Soul Food: Hakka Cuisine. Last spring I consulted with Chef Kin Fong at M.Y. China in San Francisco about the dinner. Most of the menu was inspired by my recipes from The Hakka Cookbook. However, the chef wanted to do something new with bitter melon, a common ingredient in the Hakka diet. He suggested raw paper-thin shavings of bitter melon served with acacia honey and nestled in an ice bowl.

I was a bit surprised. Bitter melon is commonly cooked, usually stuffed and poached in broth for soup, stir-fried with meat, or stuffed and braised. I had never considered eating bitter melon raw and cold. As I thought more about the concept, it began to make sense. The sweetness of the honey and the cool temperature might temper the bitterness. Served in ice bowls, it would serve as unique palate cleanser.

All the way home from our planning meeting, I thought about bitter melon served cold and sweet. How would bitter melon taste pickled? I have a recipe for Pickled Mustard Greens in The Hakka Cookbook (page 147). Why not substitute bitter melon for the mustard greens in the recipe? My experiment worked! I loved the pickle’s crisp bite. The sweetness softened the bitterness. They are easy to make and stay crunchy for weeks in the refrigerator. It’s a simple way to preserve surplus melons.

Sweet Tangy Bitter Melon Pickles

Bitter melon (foo gwa) are in farmers’ and Asian markets now. They don’t look like melons, their shape is more like a slender gourd or a plump zucchini. Their green skin is rutted with bumpy furrows and their interior is filled with white pith and seeds.

Makes about 2 cups

2 medium bitter melons (about 12 ounces)

2/3 cup rice vinegar or distilled white vinegar

2/3 cup sugar

1/2 teaspoon fine sea salt or table salt

1. Trim ends off melons. Cut melons in half lengthwise. With a spoon scoop out and discard seeds and white pith. Cut the melon halves crosswise in 1/4-inch thick slices to make about 2 cups.

2. In a 3- to 4-quart pan over high heat, bring about 1 1/2 quarts water to a boil. Add the bitter melon. Stir to separate slices and cook just until bright green, about 30 seconds. Drain and immerse in ice water to cool quickly.

3. In a large bowl, mix the vinegar, sugar, and salt until the sugar dissolves. Stir in drained bitter melon. Cover and let stand at room temperature overnight. Transfer bitter melon and liquid to smaller containers. Cover and chill, stirring once, until the pickles are crisp, sweet, and tangy, 2 to 3 days. Keeps in refrigerator for a few weeks.

Asia Society Hakka dinner

Posted on March 7, 2014 by lla

A few days ago, the Asia Society Northern California sponsored an event on Chinese Soul Food: Hakka Cuisine at M.Y. China in San Francisco featuring Chef Martin Yan, who wrote the forward for my book, and me. Robert Bullock, Assistant Director for Programs Northern California, proposed the idea almost two years ago. When we got a date from the globe-trotting celebrity Martin Yan, we were able to pull together an off-the-menu dinner program. So many people helped–Asia Society, M.Y. China, and A.F. & Co. They organized and publicized the event. Hanson Li of Saison Restaurant donated wine.

Martin Yan and his chefs Tony Wu and Kin Fong and I collaborated on the menu. I was impressed that the chefs had studied my book and were able to convey an authentic Hakka flavor to the dinner. Even the intricate vegetable carving by Executive Chef Tony Wu reflected the mountain home of a Hakka village. With the exception of the bitter melon palate cleanser and the dessert, the menu reflected recipes from the book. Let me share the evening with you.

After Martin and I talked about Hakka history and cuisine, the meal opened with a Hakka classic, Pork Belly with Preserved Mustard Greens (kiu ngiuk moi choi). This dish epitomizes traditional Hakka characteristics: robust flavors, hearty satisfaction from the rich pork, and salty savoriness from soy sauce and preserved vegetables. M.Y. China’s rendition melted in my mouth. Individual portions were presented in small clay pots. To make this dish at home, see pages 42 to 44 in The Hakka Cookbook.

For a innovative palate refresher, M.Y. China chefs created a new dish made from bitter melon, a popular vegetable in Hakka cuisine. I was a bit surprised when Executive Sous Chef Kin Fong suggested serving the bitter melon raw. Traditionally the bitter vegetable is cooked. It is often stuffed with a meat filling, then braised or poached. Slices may also be stir-fried. The chefs shaved raw bitter melon into paper-thin slices, blanched them briefly, and served them cold in an ice bowl. A scattering of edible flower petals and a dressing of acacia flower honey and wasabi elevated a humble vegetable to royalty status. The bitterness of the vegetable was toned down by blanching and balanced with the sweetness of the honey. Although Chilled Bitter Melon is not a traditional Hakka dish, it fit the meal beautifully, refreshing the palate and cutting the richness of the preceding pork belly.

One of the most famous Hakka classics is Salt-baked Chicken. In China, the chicken is rubbed with seasonings, wrapped in paper, and cooked in a hot salt. The chicken emerges juicy and aromatic. Outside of China, most restaurants and home cooks do shortcut versions, either rubbing the chicken with salt and steaming or poaching the chicken in salted water. The results more closely resemble Cantonese white-cut chicken. M.Y. China took no shortcuts and cooked the classic version in salt, a rare treat. They showed the guests the whole chicken, partially wrapped in paper and nestled in the hot salt. Then they returned to the kitchen to cut the chicken and brought it out with a ginger and scallion sauce. For a recipe for the home cook try my version on page 64.

Cumin Beef is creation of Hakka chefs from India who created a new fusion cuisine to appeal to their Indian customers. It blends Chinese cooking techniques and ingredients with Indian spices. In this dish, beef is stir-fried with cumin seeds, chile, and soy sauce for a cross-cultural fusion of enticing flavors. M.Y. China used American Kobe beef in their version. This is an easy dish to make at home, see recipe in The Hakka Cookbook on page 183.

The simplicity of the Chinese broccoli (gai lan) with Sweet Rice Wine (page 230) balanced some of the stronger flavors of the meal. The same basic recipe could be used with other vegetables.

M.Y. China ended the meal with Almond Royale with Ginger Syrup, a sophisticated variation of the Chinese pudding. A fresh zesty ginger syrup floated atop and seeped into an almond-scented panna cotta-like base.

The evening ended with noodle dances by the M.Y. China chefs. Imagine pulling noodles Gangnam-style.

Heartfelt thanks from a very grateful author to all who made this event so special and help me share the taste of Hakka soul food.

Garlic chives (aka Chinese chives)

Posted on July 18, 2013 by lla

Grass-like blades of Chinese chives add pungent garlic-onion essence.

I’ve been working my way through two pounds of garlic chives, also known as Chinese chives. I usually buy most of my produce at the farmers’ market, but sometimes they don’t have what I want. I needed about one cup thinly sliced garlic chives, probably four ounces would have been enough. So I went to the Asian supermarket 99 Ranch. The smallest package of garlic chives weighed in at two pounds. I was tempted to open the package and take out a small amount, but the package was taped shut and the package was already weighed and priced. Why do these big supermarkets package vegetables in such big quantities? Who wants 2 or 3 pounds of the same vegetable? If you own a restaurant or have a big family it might make sense, but I prefer to buy small quantities of several different kinds to eat throughout the week.

I bought the big package and made Noodles with Mushroom Pork Sauce (page 104), a wonderfully easy dish packed with flavor. It’s sort of like an Italian meat sauce with spaghetti, except this is Hakka style. Lots of stir-fried mushrooms, garlic chives, pork, and soy sauce make a dark savory sauce that spills over noodles and bean sprouts.

Now I have about 1 3/4 pounds of chives left. Luckily garlic chives are widely versatile. Use their pungent garlic-onion essence anywhere you use garlic and green onions which make a suitable substitute. The chives look much like grass with long green flat blades. Add them to stir-fried meats and vegetables, soups, dumpling fillings, and salads.

I have been making lots of Fried Eggs with Chives (page 80). This dish is so easy, it almost doesn’t need a recipe. It similar to an Italian fritatta, a golden fried egg pancake dense with chives. You can make them any size, but I like to use a small pan like one used for omelets, because the eggs are easier to turn over.

Fried Eggs with Chives: Lightly beat 2 large eggs with a little salt and spoonful of water. Set a 6- inch frying pan over high heat. When the pan is hot, add 1 tablespoon of oil, then 3/4 cup thinly sliced garlic chives. Cook just until chives are bright green and wilt, then stir the wilted chives into the beaten eggs. Return the pan to high heat, add 2 tablespoons more oil, then the egg mixture. As the egg sets up, lift up the cooked edges to let the raw egg flow underneath. When golden on bottom, turn the eggs over to brown the other side. Slide onto a plate and eat with a bowl of hot rice for a simple supper.

What are your favorite ways to use garlic chives?

Curious about bitter melon?

Posted on June 27, 2013 by lla

In the summer, my father used to grow one of his favorite vegetables, bitter melon (foo gwa). You might see it in farmers’ markets now. Their appearance prompts curious questions. They don’t look much like melons, their shape is more like a slender gourd or a plump cucumber. Their green skin is furrowed with deep wrinkles and their interior is filled with a white pithy mesh of seeds.

Like their name implies, they are bitter. Although Hakka and many Asians love their strong numbing bite, it may be an acquired taste for the uninitiated. I confess, even though I love bitter in many forms, I find this vegetable stronger than I like. Some cooks claim certain techniques mellow the bitterness. Some simmer the melon uncovered in broth, so the bitterness can dissipate. Marie Chang from Toronto adds tomato to the braising sauce to add some sweetness to balance the bitterness of the vegetable in her recipe (page 163).

Those who love this vegetable celebrate and savor its bitterness. Also many eat it for its health benefits. With all its claims, you might call it a super food. It is often referred to as a plant insulin and can help lower blood sugar. Perhaps that’s why my father ate so much bitter melon, he had diabetes. It is also high in iron, potassium, calcium. It claims to combat cancer, viruses, colds, psoriasis, and high cholesterol.

To stuff bitter melon: cut melon in rings, remove seeds and pith, and fill cavity.

My father, like many Hakka, liked to stuff the melon. He cut the melon crosswise in rings, removed the seeds, and filled the cavity with a pork filling. He poached it in broth to make soup. See my father’s recipe in the cookbook on page 24. In Hong Kong, I ate a new version stuffed with glutinous rice, Chinese sausage or bacon, and Tianjin vegetables (page 74).

The stuffed rings are most commonly poached in broth, pan browned and braised, or steamed. You can also slice the melon and stir-fry it. Or imbed thin slices in a frittata-like omelet (page 80).

The next time you see this funny looking vegetable, be adventurous and give it a try. You might like it.

The Hakka Cookbook

Chinese Soul Food from Around the World

Category Archives: Asian vegetables