Mini Northern Chinese Favorites. Reid

into thin slices and place them on a plate or shallow bowl. Cut each egg into eight sections and arrange on top and around the tofu.

      2 Mix together all the Sauce ingredients. Pour it onto the egg and tofu. Sprinkle the spring onions and coriander leaves on top and serve.

      For a pungent flavor, add 1 finely chopped red finger-length chili to the Sauce.

      Serves 4

       Preparation time: 10 mins

      Pressed Tofu with Spicy Sauce

      Pressed tofu is frequently used in northern Chinese cuisine. In this recipe it is combined with a spicy sauce to make the tofu more appetizing.

      6 squares pressed tofu (taukwa)

      1 spring onion, thinly sliced

      1 red finger-length chili, deseeded, finely sliced

      3 cloves garlic, chopped

      1 teaspoon salt

      1 teaspoon sugar

      2 teaspoons rice vinegar

      2 teaspoons soy sauce

      2 tablespoon sesame oil

      1 Blanch the pressed tofu in a pot of boiling water for 5 minutes, then remove and drain. When cool, cut each square in half horizontally to form two thin squares, then slice into thin strips.

      2 Place the tofu strips in a bowl with the thinly sliced spring onion, sliced red chili and chopped garlic. Toss to mix well, then add the seasonings and toss well to blend all flavors. Set aside to marinate for 15 minutes. Transfer to a serving platter and serve.

      The spring onion may be replaced with finely sliced green bell peppers, leeks or coriander leaves and any of these may be added along with the spring onion.

      Serves 6–8

       Preparation time: 20 mins

      Marinated Cilantro with Peanuts

      Coriander leaves (also known as cilantro) is usually used as a garnish or seasoning but becomes the primary ingredient in this unusual appetizer.

      500 g (1 lb) coriander leaves (cilantro), roots and tough lower stalks removed, washed

      75 g (½ cup) roasted peanuts, chopped

      Sauce

      2 tablespoons sesame oil

      1 tablespoon soy sauce

      1 tablespoon rice vinegar

      1 tablespoon sugar

      ½ teaspoon salt

      2 cloves garlic, smashed and finely minced

      1 Bring a pot of water to a boil and poach the coriander leaves for 1½ minutes. Quickly remove with a slotted spoon and drain in a colander. When cool, squeeze out as much of the liquid as possible. Chop coarsely and place into a bowl with the chopped peanuts.

      2 Mix all the Sauce ingredients together and pour over the chopped coriander leaves. Mix well. Set aside to marinate for 20 minutes or place in the refrigerator to chill until ready to serve.

      Chopped red chili may be added to the Sauce for an additional pungent flavor.

      Serves 4–6

       Preparation time: 10 mins

       Cooking time: 20 mins

      Cucumber Salad with Garlic Sauce

      This recipe works well with small slender Japanese or English hothouse cucumbers.

      4 Japanese or 2 English hothouse cucumbers

      6 cloves garlic, smashed (not chopped) with flat edge of knife

      2 teaspoons salt

      3 teaspoons sugar

      1 tablespoon rice vinegar

      2 tablespoons sesame oil

      1 Cut the ends off the cucumbers, smash them on a board with the flat side of a cleaver and slice them into 3-cm (1¼-in) chunks. Place in a bowl with the smashed garlic.

      2 Add the seasonings and toss well to mix the flavors. Set aside to marinate for 25–30 minutes, then serve or keep chilled in the refrigerator until ready to serve.