is one of the recipes from Mrs Susie.
If you want to find out more about her have
a look at her
biography page which she has written.
Mrs Susie specialises in Oriental cooking. An
important first step in Oriental cooking (which
I think is important) is at the end of each
few years ago, a popular noodle shop in Beijing
was reported to be sprinkling opium poppy seeds
over its noodles with the hope that customers
would become addicted to them. This is an interesting
marketing strategy, but noodles without opium
are quite addictive enough for me. The Japanese
wide noodle called udon is the star of this
classic suki (variation of sukiyaki) with vegetables,
clams, and little pork balls. If you have a
tabletop cooker, you can cook the ingredients
in front of your guests".
pound lean ground pork
1 egg white, lightly beaten
1 tablespoon all-purpose flour
1 tablespoon low-sodium soy sauce
1 tablespoon grated fresh ginger
8 cups chicken stock or canned fat-free, low-salt
6 cups assorted vegetables (such as carrots,
celery, cauliflower, broccoli, daikon and
/ or turnips), cut into thin strips or slices
18 clams in their shells
1 jalapeño chile, seeded and finely
chopped, may omit if desired
1 package (21 ounces) fresh udon noodles or
1 package (17.6 ounces) dried
1 tablespoon Asian sesame oil
Salt and freshly ground pepper to taste
a small bowl, lightly mix the pork with the
egg white, flour, soy sauce, and ginger. Shape
into 1-inch balls. In a large saucepan, bring
the chicken stock to a boil. Lower heat to a
simmer, add the pork balls and cook for 5 minutes.
Add the vegetables, clams, and jalapeño,
and simmer just until the vegetables are crisp
tender and the clams have opened. Remove any
clams that do not open.
cook the udon in a pot of boiling salted water
for 3 minutes or according to package directions.
Drain and toss with sesame oil. Add to the pan
with the rest of the ingredients, season with
salt and pepper, and heat through.
have studied oriental cooking quite a bit and the
one thing that makes it different from other styles
of cooking is: it is 90% preparation and 10% cooking.
It is very important to have everything in the recipe
already prepared for cooking before you start cooking.
take a plate and cut up my ingredients as called for
in the recipe and place them on different parts of
the plate. Only then do I think about cooking. I will
put my oil in the pan and, as the things are called
for in the recipe, I will sweep them into whatever
pan I am cooking with, cook for as long as called
for, then add the next ingredient.
cooking happens so fast. To stop and cut up the garlic
(for example) if I had the ginger cooking in the pan
would result in burnt ginger before the garlic is
I am cooking a ten or fifteen course dinner you should
see my kitchen. I have plates all over and all my
sauces mixed in bowls and everything is ready to cook
before I start cooking. This is the right way to do
it and necessary to have a well-timed dinner.
thing, get yourself a good cleaver that will not rust.
You will be surprised how much you will use this for
all your cooking, not just oriental cooking. Do yourself
a favor and get a good one. I think I paid $20 for
mine but again that was 20 years ago".