Monthly Archives: December 2008

Chinese Fondue

1 qt chicken stock
1 onion, thinly sliced
1 large carrot, peeled and sliced
1 stalk of celery, chopped
4 large mushrooms, sliced
3 slices fresh ginger root
To Dip:
2 1/2 cups tiny button mushrooms
1 heart Chinese cabbage, shredded
1/2 small cauliflower, divided into tiny florets
1 cup snow peas
1 cup peeled shrimp
1 cup boned chicken cut into thin strips
6 ounces calves’ liver, cut into thin strips
6 ounces fillet of beef, cut into thin strips
6 ounces pork fillet, cut into thin strips
Sauces for Chinese Fondue:

Soy and garlic sauce:
Put 2/3 cup soy sauce into a pan with 3 finely chopped garlic cloves
and simmer for 1-2 minutes. Serve warm or cold

Plum, sauce:
Mix 6 tablespoons plum jam with 2 tablespoons vinegar and 2
tablespoons chopped mango chutney. Serve code. (If the jam is
chunky, strain it). Alternatively, you can buy this sauce from
Chinese stores and some supermarkets.

Green onion sauce:
Mix 6 tablespoons olive oil with 3 finely chopped green onions,
1 crushed garlic clove, 1 tablespoon sesame seeds, and salt and
pepper to taste.

Lime and pepper sauce:
Mixe the juice of 2 limes with 1 finely chopped red bell pepper,
1 finely chopped small onion, 3 tablespoons olive oil, and salt and
pepper to taste.
To Serve: boiled rice or noodles with accompanying sauces

1. Put the stock into a saucepan with the onion, carrot,
celery, mushrooms, and ginger. Simmer gently for 10 minutes.
2. Arrange the prepared mushrooms, cabbage, cauliflower, snow
peas, shrimp, chicken, liver, beef, and port decoratively on a
platter grouping them according to type.
3. Transfer the stock to the Chinese Fondue (Shabu) or fondue
pot, and keep hot over a burner.
4. To serve, provide each person with bowls of different flavored
sauces, and an accompanying bowl of rice or noodles.
The Fondue Cookbook – Serves 4-6

Tempura (Fondue)

Tempura is a traditional Japanese dish consisting of vegetables and seafood encased in a light batter, fried till crisp.
Tempura Batter:
3/4 cup flour
2/3 cup ice water
1 egg
vegetable oil for deep frying (fill fondue pot 80% full)

Dipping Sauce:
3/4 cup water
1/4 cup mirin
1/4 cup soy sauce

**** It is very important to make your batter just before frying, so make sure the oil is hot first.
Frying Always sift your flour first and use ice water. Stir only enough to mix the batter,
for if you over-beat the batter you will develop the gluten in the flour and it won’t work properly.
Tempura batter should be lumpy.

Test to make sure the oil is hot enough before frying your foods. To do this, drop a drop of batter
into the oil, if the drop quickly floats to the surface, the oil is hot enough. If it takes its time
in floating, let the oil heat longer. Cut food for frying into bite sized pieces. Below are some
photos showing how to cut Japanese eggplant for tempura.

Mix all sauce ingredients together, set aside.
Cut vegetables and meat into bite sized pieces and arrange on serving dishes.
Heat oil in fondue pot.
Mix together batter ingredients, mixing only enough to blend. Batter should be lumpy.
To cook, dip a piece of food into the batter and fry. Serve hot.

Beer and Cheddar Fondue

(Makes 6 servings)2 Cups shredded Cheddar or Meunster Cheese
2 Tbsp. all purpose flour
1 Clover garlic, crushed
1 8 oz. bottle beer
1/2 tsp. prepared mustard
1 cup each broccoli, cauliflower, green pepper, mushrooms
2 apples sliced
1 loaf french bread cut into 1/2 inch cubes

Combine the cheese and flour. Toss well and set aside
Rub the inside of a medium saucepan wiht the garlic clove; discard the garlic. Add the beer to the saucepane. Heat
over medium heat until warm. Add the cheese mixture in small amounts, stirring each addition until melted. Stir in
the mustard.

Pour the cheese into a fondue pot and keep it warm over a burner. Serve with assorted vegetables and cubes of bread.
If the fondue becomes too thick, thin it out with warm beer. If the fondue separates, mix 1 Tbsp. cornstarch with 1/4
cup beer, warm the mixture and add it to the fondue pot.