a
good start
The Chinese are positively obsessive about good food, so
naturally, a lavish feast of tasty eats is the focal point of any
Chinese New Year celebration. Traditionally, formal Chinese meals
begin with a cold platter of small eats. It's generally fairly
meat-heavy, and treats that most non-Chinese find scary, like
jellyfish salad (delicious) and sliced pig's ear (less
delightful), often show up. As freaking out my guests isn't
exactly one of my goals as host, I like to offer a different take
on the cold platter tradition, and begin the meal by setting out a
few dishes on the table that can be served either cold or at room
temperature.
There's no need to go
crazy with this -- keep things simple with quick dishes you can
make yourself ahead of time, or readymade eats. If you're going
the homemade route Chinese pickled cucumbers (right) always go over well
and can be made anywhere from a couple of hours or a day ahead.
Simple stir-fried veggies that remain tasty at room temperature
are also a good choice, like bean sprouts cooked with red chile (page
3).
If you're lucky enough
to live in an area with a big Chinese community, the job might be
even simpler. Scour that big Asian market; poke around in the
little eateries. Chinatowns are generally packed with little
restaurants specializing in roasted marinated meats; buy some
Chinese roast pork (char siu pork) and slice it up, or create a
platter of ready-roasted duck. For your vegetarian pals, look for
baked seasoned bean curd (tofu gan) in the refrigerated section of
any decent Asian market; slice it up, arrange attractively,
garnish (minced scallion or a cilantro sprigs work dandy) and you
have an instant appetizer. |
Chinese
pickles
1 lb.
cucumber (preferably the long skinny English or Japanese
varieties as opposed to the fat American sort)
½ tsp. salt
dressing
2 Tbsp. rice vinegar
1 Tbsp. sugar
½-1 tsp. chile bean paste, depending upon desired heat
2-3 cloves garlic, sliced thinly
¼ tsp. salt
serves 6 as a
side
1
Trim the ends of the cuke and discard. Cut the remainder
into 2" sections. Quarter each section, trim off any
really seedy bits, and slice to form ½" thick batons.
Transfer the cucumber sticks to a sieve or colander; toss
with ½ tsp. salt and let sit over a bowl for an hour to
drain off excess water from the cucumbers.
2
Meanwhile, mix up the dressing ingredients. When the
cucumbers have been salted for an hour, toss them with the
dressing. Cover and chill in the fridge for at least a
couple of hours to let the flavors sink in. |
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