Food of the World: China & India by Zangwill Kaufman, Twila Byers

By Zangwill Kaufman, Twila Byers

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Makes 1 1/4 cups. Tofu Dip Ingredients • • • • 1/2 pound bean curd 1/4 cup plum sauce 2 teaspoons prepared Chinese mustard 1 teaspoon salt Directions Mash the bean curd, then mix with the other ingredients with a whisk or an electric mixer. the dip should have the consistency of sour cream. To prepare in a blender or food processor, combine the ingredients and process until smooth. Refrigerate until ready to serve. Stored in a sealed container, the dip can be kept in the refrigerator for up to a week.

Bombay Duck Chili Fry Serves 4 Ingredients • • • • • • 8 Bombay ducks (see note below) 1/2 cup Oil 2 Medium onions, finely sliced 2 clovesGarlic, finely chopped 3 Dried chilies, seeded and broken into pieces Lemon juice and salt to taste Directions Cut the Bombay ducks into 5 cm lengths. Heat oil in a small pan and deep fry the pieces. Take them out and drain them. Pour off oil, leaving about half the original amount. In it, fry the onions and garlic until onion is soft and golden. Add chilies and fry for 2 or 3 minutes longer.

Cook uncovered over high heat for 4 minutes. Reduce heat to low and cover. Cook for 25 minutes or until the chicken is tender, stirring every 5 minutes. Important note: --------------- When chicken is cooked with a cover on the pot, it releases water that becomes a part of the sauce. If after 10 minutes, there isn't enough sauce in the pot, add 1/4 cup water. Conversely, if there is too much liquid in the pot, cook uncovered until the liquid evaporates. ) Leave out the yogurt. Add 1/4 cup of water just before turning the heat to low and covering the pot.

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