Mango Pudding
(Serves 6-8)

1 large fresh mango
1/4 oz. agar agar (see sidebar)
2 C warm water
4 C water
2/3 C sugar
1/4 C evaporated milk
marachino cherries—for garnish

Peel and chop mango into small pieces. In large saucepan, soak agar agar stick 30 minutes in 2 C warm water. Add 4 C water and bring to a boil, cooking till agar agar is completely dissolved. Remove from heat; add sugar and milk and chopped mango. Stir till sugar is dissolved. 

Pour into large serving bowl or individual dessert bowls and cool to room temperature. Refrigerate 2 hours till firm. Garnish with cherries.

Tips & Glossary: Chinese

Many ingredients used in Chinese cooking probably aren’t in your spice shelf, but you can find them at Asian grocery stores. To avoid frustration, make a list of the items before trying recipes.

Agar Agar:  dried seaweed used as a gelatin.  Buy it in sticks (or strips) and soak in cold water to soften.

Chili Oil:  buy it or make your own. For a recipe, see Hunan Chicken.

Chinese Cabbage:  aka “Nappa”;long, white stalks with light green crinkly leaves.

Deep Frying: use a deep-fry thermometer to reach the recipe's correct temperature; if the oil isn't hot enough, the food will be soggy. When cool, the oil can be strained, refrigerated, and re-used.

Dried Shrimp: tiny, salted, sun-dried shrimp that add a pungent flavor to Asian cooking. Soak before using. 

Five-Spice Powder: blend of star anise, cinamon, cloves, fennel and Szechuan peppercorns. Like allspice.

Peppersalt: buy or make your own. Heat 2 T Szechuan peppercorns in skillet 5 min. Grind into powder and mix with 2 T salt.

Sauces: Hoisin (sweet, from soybeans); Oyster (like soy, from oysters); Sweet Bean (canned, salty, from soybeans); Hot Bean (hot & salty, from soybeans and peppers).

Sesame Paste: from gound sesame seeds; substitute with peanut butter.

Sweet Rice Powder: from glutinous rice; used in place of flour in many desserts.

Szechuan peppercorns: dried reddish berries, fragrant and mildly hot.