*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Chinese                          Appetizers
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
           ---           --------TARO BASKET
   40       g            Taro
    1       tb           Salt
    1       tb           Cornstarch
                         Cooking oil for deep-frying
                         -----SAUTEED VEGETABLES-----
   95       g            Thinly sliced lotus root
                         -(one section)
   40       g            Sliced water chestnut
                         -(approximately 1/3 cup)
   40       g            Soaked dried black Chinese
                         -mushrooms (approximately 5
   40       g            Soaked black fungi
                         -(approximately 12 pieces)
   40       g            Snow peas (approximately 15
   40       g            Celery
    1       tb           Chinese celery (optional)
   40       g            Carrot (a few slices)
    4       tb           Water
    1       tb           Cornstarch
      1/2   ts           Salt
      1/2   ts           Sugar
    4                    Soaked dried black Chinese
    3                    Tomatoes
    6                    Baby corn (approximately 80
    6                    Mustard green stems
                         -(approximately 115 g)
   12                    Soaked dried bamboo fungi
                         -(approximately 150 g)
                         -----GARNISH SEASONING-----
    1       tb           Oil
    2       ts           Salt
    1       t            Sugar
    4       c            Stock (or water)
    8       tb           Oil
    2       ts           Salt
    1       t            Sugar
    4       c            Stock (or water)
   * (Equipment needed: two small metal strainers) **
   (Any combination of vegetables can be used, according
   to the season and the cook’s preference)
   Here’s another fussy one.  The taro basket is
   gorgeous, the garnishes meticulously laid out
   surrounding it.  Very nice, time consuming
   presentation.  No taro?  No problem.  Grate a potato
   and make a deep fried potato basket.  I won't tell...
   Chinese Cuisine Practical Class Platinum Award -
   Chef: Lam Sing-lun (Hotel Furama Inter-Continental)
   “Fragrant Surroundings Pond” conveys images of rural
   peace and petite elegance, both enhanced further by
   the rhyming sounds of the Chinese characters. A
   traditional dish, sauteed mixed vegetables, is
   presented innovatively.
   1.  For taro nest , cut taro length ways into thin (3
   mm) slices. Cut two-thirds of slices into thins strips
   (for edge of basket).  Cut remaining one-third into
   strips 1.5 cms wide (for base of basket). Marinate
   with salt for 1 hour.  Then rinse under cold running
   water for 3 hours. Drain and mix with cornstarch.
   Form woven basket on inside of one mold. Lay second
   mold on top.  Deep-fry mould-framed taro over low
   flame. 2. Slice each mushroom into four.  Halve each
   fungus.  Remove snow pea strings. Cut celery
   diagonally.  Cut carrot into patterned pieces. 3. Mix
   sauce ingredients well. 4. For garnish (optional):
   Slice black mushrooms. Peel tomatoes, remove seeds and
   cut each into 4 slices.  Cut baby corns and mustard
   green stems in half.  Drain black fungi. To cook 1.
   Bring garnish seasoning ingredients to the boil, add
   mustard green stems and black mushrooms for 1 minute.
   Add remaining garnish ingredients and bring to the
   boil again for another minute.  Drain and trim. 2.
   Bring seasoning ingredients to the boil, add all
   “sauteed vegetables” ingredients except snow peas and
   cook for 1 minute.  Remove vegetables. 3. Blanch snow
   peas in boiling oil for 1 minute, and remove when
   crisp. Pour excess oil out of wok. 4. Add sauce and
   all “sauteed vegetables”. Saute for 1 minute. To
   present 1. Place taro basket in middle of serving
   dish.  Arrange trimmed vegetable garnish strips around
   basket (see photograph). 2. Place sauteed vegetables
   in basket.
   From “Champion Recipes of the 1986 Hong Kong Food
   Festival”.  Hong Kong Tourist Association, 1986.
   Posted by Stephen Ceideberg; October 27 1992.
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