Joyce Chen Egg Roll recipe wanted

[clay...@webtv.net]

I grew up with the advice to judge a Chinese restaurant by trying the
egg rolls. I would love to have the recipe for the egg rolls (and sweet
and sour sauce) from the Joyce Chen Cookook, published ca. late 70's,
early 80's. I recall that she had restaurants in Boston, and a PBS
cooking show.

Gratefully,

CF

[blacksalt]

clay...@webtv.net wrote:

I did a big search and got nothing. There is still a restaurant in
Cambridge. If all else fails, try asking Bon Apetite (I believe this is the
magazine that does this) to ask them for it. They take requests and publish
the answers. Free nationwide advertising for the restuarant.
Also, hit **big** used bookstores for the book.
Good luck
blacksalt

[Ed]

<clay...@webtv.net> wrote

> I grew up with the advice to judge a Chinese restaurant by trying the
> egg rolls.

As a Chinese person growing up in America, I ate Chinese food all the time
(we just called it "food") and never had or knew what an egg roll was until
my 30s. Someday I plan to try that egg fu yung thing.

[Eric]

<clay...@webtv.net> wrote in message
news:12360-3C1...@storefull-223.iap.bryant.webtv.net...

Her daughter has a book of her own out.
Helen Chen's Chinese Home Cooking
by Helen Chen, Earl C. Davis (Illustrator)
You might want to check that out, or write to her c/o her publisher. I
don't know what became my copy of the book, but I'll always rememver
the cover , off white cloth and with a brand in the shape of one of my
stove burners.
Eric

[Jean B.]

Hmmm. I have her cookbook from 1962, and her eggroll recipe contains,
among other things, hamburger (!). And there is no recipe for sweet
and sour sauce, except as part of the recipe for sweet and sour
shrimp. Even JC said this recipe was not authentic, and she indicates
that the "real" egg roll is the spring roll, which is not in this
book. I wonder whether subsequent editions of the book contained the
recipe you seek.

Jean B.

[Mike, Ann and Ashley too]

For an easy form of sweet and sour sauce this is what I learned when I
worked in a chinese restaurant in NJ.
Take equal parts of the following:
vinegar
sugar
ketchup
water

Place in a pan. Bring these to a boil for a few minutes to allow to thicken
or thicken with Taro root(flour or corn starch, if you must). Allow to cool
then add other ingredients that are considered extras..
soy sauce
fruits(pineapple)
peanut or sesame oil
chili peppers if you must have it hot
green pepper
onion
garlic
etc.

Serve...

I hope this helps..
Kan Puy
Mike

"Jean B." <jb...@rcn.com> wrote in message news:3C1D1EE4...@rcn.com...