Garnishes

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CONTENTS

4-5 6-7

Conl'ibulors 5:

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Garnishing Tips And Tools . . .

Tomi Carey

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Ronrocontqtirio

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Radish Garnishes

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Gernich

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CarrotGarnishes...

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Snrr:sh and 7tr'.ehin Garnisnes Celery Carr- shes . .

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....26 ....27

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Mushroom Garrisies . Tomalo Garnish Cal'rhena

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.28

....29

Garnich

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OnionGarn;shes,..

30-31

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Leek Garnisl^ Rod Ponnor Gernichac Daikon Garnish

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EggGarnishes.....

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Lemon Garnishes Pear Garnish CanLaloupe Garnishes Apple Garnish .

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40 .43 48-49

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Watermelon Garnishes Pineapple Garnisn Fruil Garnish

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Assembling ihe Garnishes . .,

Ranracantatirro

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Daikon Garnishes

Grrniqh Annlin:tinnq Cucumber Garnishes

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62-65 66-67

Qnrach Garnichoc

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....41 ....42 50-53

.68 - 71 .72 - 73 .74 - 75

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Ranraconteiirro

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Turtle Garnish .

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Fish Garnishes ffifrgHfi

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....82

Shrimp Garnlsh Egg Garnish Garniqh Annlinetinnc

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84-85

Yin-Tsung Wu I

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DaikonGarnishes....

86-87 88-89

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Representative Garnishes Carrot Garnish . .

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Shrimp Paste Garnish Squash Garnish Garnish Applications

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CarrotGarnishes... CucLrl'l'lo€r Garnishes .

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AssemblingtheGarnishes . . . .

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Flour Garnish

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Daikon Garn'shes

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Water-elon Skin Garn'shes

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Representative Garnishes Shrinp a'd C-cu-ber Carnishes Citrus Oa"" sh Banana Garnish

112

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CarrotGarnishes...

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Chin-Tsung Chang

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AssemblingtheGarnishes . . . . Represenlat.ve Ga'"ish Carrot and Takuruan Garnishes

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Representative Garnish Flour Garnish Fire Clay Garnish . . Representative Garnish Cucumber Garnishes

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Jung-Chih Liu

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.130 - 131 .|Jt

- 133

.134 - tJc 137

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136 138 139

.140 141

.142, 145

Represenlalive Ga"rishes Garnish Applications Daikon Garnishes Carrot Garnishes Garnishes Arouno the Plate MusLa'd Greeh Garnisl- . .

.146 - 147 .148 - 149 .150 - 153 1qA .

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126 127 128

Garnish . AppleGarnishes..... Carrot

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Onion Garnish Egg Garnish

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CONIRIBUTORS

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Chien-Chung Ho Mr Ho has rr='::'--:: r .ie M ng Garden Din ng Roorr ai i''., - - r--:ssador Hotel n

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of tive cookbooks. a cook ng nstructor. f ne caterer. consLr tart and food advisor for cookIng [nanulacturcrs as we I as a guest lecturer tor var ors special events Tomi has also trave ed n more than ,10 countr es to increase her knor,v edge of the cooking arts

Tom has been a co umn st for many newspa pers and magazrnes. She has made many '' '^ e. i5 01 aod hod her own rado food tak show n Los Angeles,'A [ate Night Snack wth Tom Ryan'. She is a housewares mporter, and the proprietor of

'Carey s By The Sea' restaurart-resort

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Yin-Tsung Wu Mr Wu has performed ai .-. : ,' Hai Kwan Restaurant In 1976, he r'von lt-.'. :. .' .1 Prze n the Vegetabe and Frut Carving C:-:..Kee ung. Other przes lnc ude Best Pe.". -',.. ' Award and Creativrty Chef Award n the '.=-r..::r and Fru t Carving Category, and Granct ?' :;. ' .. Bestaurant P atter Category n the We -C'--,-.- : I .:. 1-=' lr:-tesl

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Te-Chuan Chiang Mr. Ch ang served as a rnaster chef at Han Sh ang T ng Festaurart n [a pe He won the Grand Pr ze n the Go den Banquet Contest and 3rd Prlze in the Go den F nger ce Carv ng Contest Other przes incude Exce ent Chef

Award and Crcat v ty Award in the Cook ng Category Grard Prize and Creatvty Award in the Vegetable and Frlit Carving Category and Best Pei'formance Award in the ce Carv ng Catego'y n the We Chuan Go den Chef

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In-Long Hung lV'

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We -Chuan Vegetar an CooK ng C asses. arro d rec

tor of Fa Hua Vegetaran Resta!ranl An .str',..rctof of Natona Youth Comrnssion of Executve Yran member of the Chlna Cooking Assoc atron. and consultant of the Nat on-w de Vegetarian Srpermarket Co Ltd Hts awards inc ude Exce ent Chef Award, Best Performancc Award and Creat v ty Award n the Vegetar an Cooking Category n the We -Chuan Golden Chef Contest

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Tomi Carey's expert se extends beyond her

Contest.

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Paclfic As a Carv ng Contest 3rc P'u: - -: Ro Cuis f e Contest. and Granc ?' z= - '.- -. l-= Chef lce Carvrng Contest Other p'z:: -: ,-r: ?r ze and Exce lent Chef Award r tie C r I .- . the lce Carv ng Category n the We Cr.,..'- l. -:.

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Chin-Tsung Chang lt/r Chang has cooked at the Go den Ch ra Hote and has serveo as cook ng

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Hai Pa lVang alrd Jar Ten Shah resta!rafrts -lc lras \'vor 3rd ?rize a the Vegetab e al,ri r'-, t Carving Category r the We -ChLr:tll

llo den Chef Contest

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Department of Home Econorr cs Cir r-.se CLr trre Ur vers tv He a so cooKecl at ihe Arroassador'

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Yen-Chi Cheng

l-lote nTaipe. Hs przes fcude 2fd ?rze t the Festalrant Pattcr rg Category n the V/-. -Chuar Go der Barquet Cof test Grard Pr ze

Cook

Choa-Lin Chen

Prizes lVr Chen has ron rc Lrde 2nd Pr ze and erce ent Chef ,qward in the Vegetable and Fr! t Carv ng Caiegory af d Exce ert Chef Arvard n the l-.staurant P atter Cooking Category n We Ciuan Go den Cief Contest He has a so u/orr 3:'d Prize in the Cook ng Contest held by the Food Unron llr Chen performs at the Do

n the Seafood Cook ng Cor-.test 3rd ?r ze r the Ve.tetab e ard Fr'! t Carv ng Corlest I As a Pac frc and Besl Performarce A\,/ard r the Vegetab e and Fru t Carvrng Contest he o by the Tolr srr Brrear

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Jung-Chih Liu |r,4r I r has '",,'orkecj as a carv ng chef n La La Sreralcn Hoie. l-le has \r1on the Creatvty Award ard Exce ent Chef Ar,,rard r the Carv ng Cate gory n the \i/e -Chran Go de n Chel

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Erce enr Chef A'n;ard Best Perfo[narce

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and Creat v ly Al'vard r ihe Vegetab e and Fru t Carv ng Category r the We Chuar Go den Cref Contest

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GARNISHING TIPS AND

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Cutters There are dif'e'o'rr culrer sizes ar^d siapes wh ch cor be used ro create designs easilv.

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Thin-blade Cleaver The thin-b ade cleaver is used to s ice and material into sections.

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Food Glue (Gelatin Glue): UsefuL for ho d ng together such garn shes as the Apple Brrd (p 41)and Cantaoupe Vas: rp 40) and wi laso prevent disco oration. Coloring the Garnishes: Put food co orng ':c a c as'c bag Add water

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De icaie and outstanding garnishes rely on experence and techn que. The fo low ng garnishing tips and tools can make your garnishes more successfu and easler to create. Storage: Garnishes. except tomato and melon wi I keep fresh for a weeL, lf they are sorted and stored n clean water in covered containers; or covered wth wet paper towes then r/rapped in a plastic bag, and

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Sharp-pointed Knife The sharp-pointed knife is used to make frne ard delicare curs. s.lch as carvirg petals. s ic-

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Carving Tools Tlree oilferenL si/es o[ too s in a sei; each .ool f :s hotl^ a v-cl-.aned-hlade and a curveduroug. ^l-^la

Tr,a ol^rnnn Flrda ,r I ru ',v-JIdl.Jcu-u ouc nrrr,inn uor v r9 lnnl ruu, ic

used to make pointed petals, v-shaped grooves, and

strps. The curved-blade

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Deco Knives Tle deco kn ves are availabLe in "v" shape and r' shape and are larger than carvrng

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Besides the functions outllned for carvngj too s the deco knives may a so be used . oI . i g ta'ga' l'- ls. co'rg aopres. and scoop ng out cucumbers. ioo

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Heart The heart is made with a rigid polystyrene plastic, covered with greenery and flow-

ers that are secured with toothpicks. Instructions for the details may be found on the following pages:

Apple Bird, page

41

Carrot Crocus, page 23 Chrysanthemum, page

11

French Rose, page 35 Leek Mums, page 32 Mushroom Mania, page 27 Poinsettias of Pepper, page 33

Zucchini Floral Dome, page 25 All the other flowers are also included in Liis booh. Create otner cenie.pieces by selecting flowers of your choice.

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Vertical and Horizontal Fan Simpe and straight cuts on a long radish prodtce ceautifll red-andwhite vertical and horizontal fans which are espec & ,' JSefu ivhen t me is limited Use a long radish, cut off the root without cutting tntc greenery, leaving 1/B (0.3cm)

.ie .adish Cut off

lVake several deep, vertical cuts from root end toriard stem. do not cut th roug h,

Repeat same cuts on the opposite ',^"+i^^l vel .tea {^, tan.

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A horizontal fan is made in the same manner. but ay t horrzontally. Different kinds of flowers may be inserted us ng toothpicks around a cabbage Lo rnahe a beaut ful frowe' pot.

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Chrysanthemum A very beautiful and complicated appearing f ower is made by using simole st'a gl^[ curs on

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Continue the same procedures on the third side; these cuts should .r^ss lio cr ,'s in c'ong 1 and 2.

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Continue to cut the fourth side while holding the radish together with flngertips. lt will bloom in co d water.

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RADISH GARNISHES

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Grandmother's Rose Th s is the popular radish rose that c al occas ofs.

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Cut off the radish root to expose a white circ e C,,. .. :_= all foursides, leavtng a red margin between eact l=.. :.2 To be more creative, cut row of petals behind eac. ._ - ' 2 Interest may be heightened tothe smpe rose o. :-. . -i the petals with a scissors to give a fr nged ook In the case of blemished or poorly shaped .a:r form a cone,

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Cut a vert cal wedge from the slde of a radish taking care not to cut into

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Continue to do a senes of these cuts around the radish, The shape of radish wi I determine tts appearance. Create leaves by cutting leeks. cabbages or other eafy vegetables into -h^^^^,.,i.4 wt. r a ^ ^, uusileu 5'rapes sc ssors. ^^^;"^i Create a fern leaf by cuttlng narrow strips along fo ded leek leaves; cut almost to the center. Cut the leaf lengthwise in half through the center vein. Place in co d water, it will curl rn an hour.

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Place the radish on a cloth to keep t '.:: off the petals from cutting too deep

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A hand-made daisy requ res a

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Star Flower The 'V or wedge cut

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Remove a narrow wedge from the top of the radish. Repeat the same size wedge to form an "X' .

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Remove a third wedge direct y across the 'X' to form a six-pointed star.

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Form petals by using the knife tip, following the contour of the radish. F ower petals are cut thin at the top, rounded and th cker at the base. Petals are adjoining; no red strips in between them.

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Create interest on top by taking the co'. it with a core from another vegetab e

Carved flowers may be arranged garnrshes.

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Cut 2 sections of carrot of different t' l-'-.. -'- , strips lengthwise around the carrot sec::-r ' picks into 3 different sized sltces to ma<= -: :r . Cover a grapefruit or a cabbage and decorale il witn daisies

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part of the notch must be the same as the thickness of one slice. The outside end of the notch is s lghtly narrower because the tenston of the carrot is released when cutting and it will spr ng open slightly Sllde the two pieces together, fltting a carrot slrce into the notch. lt should fit firmly so it looks like one piece.

An interesting cha n is created by inking many carrot slices together. Different color vegetables can be combined to add an unusual effect.

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Fishing Duck Select curved-neck squashes that have the character of a nice round recl": differerr sizes can c'eate a d;cl, 'ani y. On each slde of the squash, slice down to 1/2 (1cm) from the bottom. Cut across that line to provide a she f for the wings; slide wings back for a proper effect. Insert cloves for eyes. Cut an open beah on stem or cut a piece of a carrot for a beak and hold t in p ace with a toothpick. J

Cut carrol rLo diagora s ces to provide nore s;rtace lo cuL a

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Wire trom a bag tie is tw sted onto a toothpich Insert the other end of the wire into the f sh's mouth to create a flshing po e.

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Crocus This useful and attractve flower can be done on a carrot, a Japanese eggplant, a ye low squash as well as a zucch ni. The flowers can be served raw, steamed, or stuffed

Hold the knfe n the mdde of the bade. Startng toward the bottom, cut petals on an ang e about 2/3 of the way nto the zucch nr. Turn the kn fe so that the t p of the blade ends in the center of the f ower and the handle s para el to the zucchin .

Al cuts must

n.reet in the center of the flower to enabie the crocus to

come off in one piece. Secure the flower with a toothplck wlth firm vegetables on boih s des of the crocus. Create flower centers to surt co or scheme and availab ty of produce.

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Remove

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Repeat steps t and 2 unt the row is comp eted.

Any plece of firm vegetable may be placed on a toothpick, then layered with a zucchini slice. fo owed by a firm center on top to be held in a floral arrangement.

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FloralDome ThetechniqueofmakingthisdomecanbeusedonCarrots,turnips, beets, potatoes, and even melons, Special tools are helpful but not

necessary in carving this design; create your own oeslgns with the small carving tool, carve a daisy on top of the zucchini by starting the cut near the stem end of the zucchini, start very thin and thicken th6 oetal as the tool enters into the center of the zucchini. AII cuts must meet in the center for the flower shape to come off in one piece

lrsert the medium carvirg Lool, witn the ooening downwa"o (Vt inLo tl'e green surface, One "V cut and one "V' cut will make a diamond' The remaining rows are formed by alternating diamonds to remove 4 lnsert the small carving tool into the top center of the daisy carrot a from taken a core it with the core. Replace Carrot flowers in photo are done with a Saladacco (See p 6) 3

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Fan and Nettle Cut ceery functions as more than a garnish it c:.- -:- :: scoop for picking up dip The nette makes eat.J ,. -.. able because the strings are cut. Cut off the desired length for fans. Following from the wide end to the narrow end of the sta

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will curl up after a day rn water. To make nettle, place the hollow side of s.a , :r together crosswise s ashes aI a 2a' ang e ? ''-.: tak ng care not to cut through.

Cut stalk in haf lengthvyise lt will b ooror more oays.

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get wonderful responses when used whole

in soups, salads, stews or as a garnlsn.

Use a stripper or curved blade carving tool to cut lightly backward'(s" just through the skin of a mushroom. Press the fLat side of a pointed knife into the mushroom to create a star' These indentations wil darken in minutes to show the design.

For another style, hold mushroom as shown and repeat directions step

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Ho d index finger under the mushroom for support while depresstng the tip of the knife toward the star to complete the design.

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Tomato Tulip This simple and clever garnish can be inc ,r.;=_:

Select a firm red tomato; slice in haf \'la"cut to within 112' (1cm) of the blossom encl

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Use a green onion for the stem of the green onion to form the leaves.

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green onions only. lt is easy, economlcal, stunning, and edible. 1

Cut off the root end around the core of the cabbage.

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Peel off Lhe leaves: L'im leaves to reserrbre iris perals.

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off iin of crreen onion and rnsert a skewer in the end. ace 3 pelals facing dowr ard 3 pelals acing up to ma"e an ris. The center mav be a baby corr or the greer on on rool. More roolhpicks

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Cut a star pattern into the top of a very Iarge :.- .Scoop out the center of the onion to al or,.i i-i i :-:

Cut petals starting from the points of the s.a,

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When opening onion, it rs important thai :- , . . rine, Each row s ourred ,eSS orr\ 2'd ,. a flower. Put the candle holder ln a pias.: :t:_: .. day or rwo. -

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Waterlily Each onion has its own character, so do not be afraid to adapt these instructions as necessary. Create variations and flower styles. 1

2

Cut off the root end of the onion to release the layers.

Cut through to the middle of onion, as shown, to make five to eight petals depend ng on the size of onion. Pull the onion apart. Remove outer two layers of the onion. Split rings and lay them flat to make the outer row,

Open up the remaining layers as desired; place them on the outside rows to make a waterlily.

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Cut off the root without cutting into the eek C-,. -- .r .: m dd e of leek with a 'n ' so petals wil have QC - ..: - :2 3

Cut the leek into four equal parts up Io 112 (lcr -

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stored in water.

The outer rings can be used as food holders cr. to create individual flowers.

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Sp|iteachqUarterinha|f,theninha|fagain'S.-.'.., through to the top of flower, cut through outer a,. = Dip leek a few minutes rn water then it is reac,, :' ,-week

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Poinsettias Red and yellow peppers can be cut into poinsettias for Yuietide To cut petals, cut"up'between the ribs and'down" in the ribs Divide

3

the pepper in half. Detach the rib membranes from the pepper and the seeds to allow petals to open in water. Remove seeds only when desired or to fill it with food or dip

4

Use differently sized small chili peppers to create exciting contrasts.

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A baby corf o" a carved carrol is inserted

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Use little cutters to make flowers from peppers

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Fill celery stalks with cream cheese or other

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French Rose The secret of success ln this rose is to make the petals round.

In

nature, petals are thin at the top, gently rounded, and thicker at the h:co fnr urev' ctahi itir Lt

Usirg only tne rip oI Lre hrife. nake round oetals w'thouL leaving soace rn oelween.

Cut around the radish and trim the rough edges, leaving rndentations for tre nexl row of petars. Fenove excess radish. A -- ^ I^ UUIVVUS rninr nf a(- ^t^ pldUUU I L'r lC. nor:lq 3 lho r ru navl rruAL rvlv v not:,c VUru,J ulU - ---, o[ lho firct roinl 4

Repeal sLeps 2 ano 3. Contin,re to repeat these sLeps unLil yo.L reaclthe flower center. Color tor added tnterest.

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.

r:, :,: . .r-

Insert blach peppercorns, raisins, or cloves for eyes - r,.r:-:_ for a tongue. A carrot slice or your own creation fo. .-= :: -

. Penguin s head is a b ack olive. Use carrot tor ele S i::. ::.Slice out a flat bottom from a hard boiled egg r..-,.- : and black olrve ha ves for wings with toothpicks

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A well shaped, very firm eggplant is necessary Use cutters to maKe flowers in eggplant and citrus peels. Replace the eggplant cutouts with citrus flowers or other fruit / vegetable flowers

3

To remove the cutouts from the eggplant, insert a sharp knlfe, cutting just under the skin. Cut narrow strips on the eggplant to create stems ano leaves

4

A peeled acorn squash can make a lovely vase, especially when a little green is lett in the ribs.

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I.EMON GARNISHES

Fish and Twists

2 3

A emon mama and tte me babies make an a\,vesome drsp ay On one end of lemon, cut a large 'V for a mouth. CaI a 1i4 or 112 (O5cm or 1cm) slice off the sde of a lemon to create the base Cut a rounded 'V' in the end of the above slrce for a tai Cut a rectang e in Lhe slen erd of tl^e lenor Lo irsert tail. A st'ppe' o' v-sl-aped-blade ca'virg Lool nakes';sl lips a-o ere). To make the twist, remove lengthwise strips of peels r,vth a stlpper. Slice the lemon then cut each slice to the center. Twist the sl ces to border plates or hang on the side of a glass

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Pear Quail This very slmple little brrd draws as much attention as any time consumrng piece.

7 choose

a well shaped pear with a nrce curved stem. cut wedges in the srdes to make wtngs (see p 41)

2 3 4

CUI wedges out of the flrst wedges, slide all the pieces back, secure them with picks. Insert cloves for the eyes, OR CUI a yellow crocked-neck squash in half. Do wngs the same way as quai jn steps t and 2. insert cloves for eyes, carved carrot for feet.

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1s

may be found on the foilowing pages

vase page a1 (App e Bird) French Rose, page 35, Squash Mums, page 32

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Apple Bird F';its. eggs. cahes. or tlora arangererrs a'e enl^arced by this hardsome bird.

3lt (2cm) w oe wedge frorr rhe 'lattest s de of an apple for the oirds oase, Tl-is wedge becones rhe iead. Direct'y oppos Le oI Lhis

Cut a

.^,^:^^ ^^^lh^" rd\Y ^ or ruu vr .^,^i^^ vvguvc vvEugE. r"-^l some tarl,

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Cut wedges out of the ta I lvedge. Then sllde each one backward a lttle so as to assure that a I cuts are comoLete. J

Cut wings on each s de, fo lowing the directions in step

4

Use cloves for eves, and a carrot for beak. Fasten the head with a tooth-

pick. Sprinke

2.

t-he bird with Lemon juice or cover lt with gelatin glue in

order to hold the bird together, and a so to prevent discoloration.

Oelati^ g ue: In a s-al sauce pan. sorinf le e^velope o' plan gelal n over 112 cup cold water. Let stand 4 minutes to soften. Stir over heat until 'he sma I g'a'.les dissolve D o rtre pieces ro be gl-ed or glazed irro lhe gelatrn. They set almost lmmediate y when chllled.

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Peel Rose Serving food beautif ul y need not cost money The rvh te portion between the skin and flesh of a grapefruit. usual y thro',,,'n away. can be used for this sturdy yet delicate rose. Remove a very thin layer of the grapefruit skrn, leaving as much white oortion as oossible. 2

Cut a c'rcle from the Lop, leaving Lhe stem end in Lie grape'ruit.

3

Try not to break while continuously cuttrng until 3/4 way to the other end. Break off the peel.

Start with the stem end, rolling up the first six twists tLghtly to create the center of the rose. Relax the rest of the turns. Place the end of the cir-

cle on a flat surface and set Lhe rolled porLion

ir

lhe certer to create

flower in bloom. This rose looks like ve vet when colored.

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Melon Flower The U deco knife (see p 7) is a superb and practica tool for garnishing; coring apples, and hollowing out cucumbers or zucchini,

By using the U deco knife around the vine end, a circle ls cut through tfre peel only. 2

Scoop out the insides of the petals.

3

Outline the petals. lf cuts are not connected, cut them so they are. In between each petal of the first row, cut out the next row of petals, CorLinue tris process ;ntil tre fruiL is conpleted.

4

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Whale The whale is much more whimsical than an ordinary basket. Cut a half circle near an end of a melon for the head. Then cut on the other end for the tail.

cut the two sides of the melon to connect the tail and the head pull the

melon apart. Draw eyes with a stripper or v-shaped-b ade carv ng tool. Use the round end of the large carving tool to cut a hole for rnserting a green onion brush as the spoui.

Frosted grapes, skewered in the whale, make a lovely presentatron. These are made by coating the grapes with lightly beaten egg whites. Let them set for a few minutes until the grapes are just stick . Then sprinkle plain or colored sugar, or jello powder over the grapes' surface,

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Baby Buggy The buggy is ideal at a shower or baby party; also a good gift, too

The U deco knife (see p 7) is used to cut the hood of the buggy To add more interest, use a melon baller to make holes in the hood and place grapes or cherries in the scallops cut the melon horizontally in half up to the hood. Pull the meon apart. Cut handles from cutout of the melon 3 Secure orange slices, cherries with toothpicks as wheels and hub caps. 4 Skewer the handle on securely. May fill with turnlp flowers made on the Saladacco (see P. 6).

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Tom the Turkey During the pumpkin season. this iurkey can be used as the centerpiece from Halloween through Yulettde. For a guidel ne, first cut out the shape of the neck rn the center of the "front" of a melonlas shown. For the taiL, mark the highest portlon directly on the "back of the melon. Cut the other two srdes from the neck to the tail. Pull the melon apart Hollow out the watermelon. Hollow out a rectangle on the side of a |emon or a llme ln which to insert the turkey's neck. use grapes or olives for eyes, and a carrot for the beak, hold them In place w,th toothPicks J Secure the head on the neck: use a sma bunch of grapes for the wattle 4 Use skewers or simllar sticks for the tail Insert vegetables on skewers to create plumage. Examples: pepper slices, mushrooms, kumquats, green onions, melon balls, oickles, olives, broccoli, caulflower, hot dog slices, cheese, etc

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Swan This swan, which can be made from any sized melon, is a handsome garnish. lt car be part of a fr-iL disp,al or d ce.lte'piece by iLsel', 1

2

Cut an 'S' to outline the top of a sr'i,an's head and the start of wings. Then, continue to cut 3 wng feathers on each side of the melon, each wing progressively higher. Cut very lor'v in the back of the melon where the th rd pair of wing feathers meet.

Use a stripper or v-shaped-b ade carv ng too to carve an eye. Pull the melon apart and clean out the seeds Cut f esh f rom wings and head. Fill the swan with fruits or carved flowers. The duck oecoy s made in tne sarre way as the Aople B rd (see page 4,) except that the head is a flat piece sllced off from the bottom. Carve the shape of a duck's head as desired and attach it with several toothpicks.

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Peacock The Peacock is made n the same manner as the turkey (see p. 46) provid ng ideas or l-ow you ca1 .-eale or7 style oiro by clanging on y a few {eaLures AL

lre ''ronl"o'a relor c rt o r ead L^al is snall ard

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For the tail; skewer colorflr layers.

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Basket A basket is a hit whether it rs made from a lemon, lime, tomato, or any sized melon, filled with flowers or food

use tape as guidel nes for the edges and the handle of the basket. Follow the tape with a V deco knife (see p z) by inserting it into the center of melon. Be sure

toconnectalVcuts.

3

For a different look. cut ar,vay only the peel along the tape, so red flesh is exposed instead of ho ow ng out the me on as done in the Melon Swan (see p. 4B). Remove all flesh f an emptv basket is desired Remove the flesh frorn the handle, leaving a little pink showing for both stability ano cotor.

;E-HJlTll Tomi Carey

(E)

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1

2 3

Keep swan s tail high and the head positioned to the slde for more character' Cut the bottom off a pineapple so the top greenery sticks up in the air to make a handsome tail.

Cul a straight line 1"(2,5cm) from lhe botlom on each side of the pineapple to 7, to hold the wings out. Cut away a portion of the pineapple to insert a yellow crocked neck squash for the make wings. Insert a piece of pineapple, cut from the bottom in step

head. Insert cloves for the eyes.

4

S head. Use arge carving tool to make qashes in banana to look like feathers. Cut eyes. Hold head on with skewers.

A banana also makes a handsome swan

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Carmen Carmen is the leader of al1 centerpieces She can provlde ideas on how other characters, like Santa Claus' to A Marr and Woman Danclng'can be created Cut off the bottom of a nice plump me on for Carmen's sk rt Use the U deco knife (see p. 7) to open up the sk rt. The sharp-pointed knife is perfect for mak ng pleats by cutttng horizontal lines about l" (2 5cm) deep. Cut through r nd at th s po nt to remove the peel The bodice is from any melon that has the correct snape. Use a str pper or_v shaped-blade carving tool to cut the neck llne and a para le line under it Cut away the flesh to expose the throat. Use the tip of a knife to draw Carmen s face on an

apple

Peel away all but the

features. Squeeze emon ju ce on her

face to prevent discoloring. Use bananas as arms.

Use the bottom of the melon tor her Fasten a pineapple top or other greenery on top of the hat. Add flow-

hat

ers as desired. Attach the Parts

together secureLy. Decorate her with a grape stole, fLowers around her watst,

etc.

The Saladacco (see

p 6) is

handy to create flowers qu cklY.

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ilFLjil! 7+Pa6 t A Secluded Paradise This is a f antasy garnish. Although it takes time to carve this imaginary world by using frults and vegetables, you will enjoy creating this ideal world,

See

pp

60, 61 for instructions to make

this paradise.

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REPRESENTATIVE GARNISH

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A Secluded Paradise Pare lotus rbots, secure them wilh toolhpicks to make rocks and a cave. Use mashed taro to shape a lake. Co or the dissolved green gelaLin [or lhe lake water. Insert a palm tree on a piece of taro. Color the cenler portion of the nappa cabbage yellow, place in front of Lhe 'ock, Carve characters for Lhe name of the mountain on the cucumber and gelatin glue them on the slices of lotus root; secure the slices on the cave. Pl:no r:hnnnod nroan nelatin in frOnt Of the Cave tO make a waterfall. 3

Place the Monkey King (pp.

62 63) and monkeys (p 64) on

Lhe

mounlain and beside the lake.

Place shredded whlte and red cabbage around the lake. Arrange the taro fence in front of the lake. 5 Secure some banana bunches (o. 66) with toothpicks or rl-e palm tree. Use carrot or other vegelable as bridge,

4

(p 68) wilh tooLhpicks

6

Secure Lhe geese

I

Arrange daisy and dill on the cabbage.

Hann nr:noq ''*',YY'\Y.""/'

on the lake. Place rhe f.ogs 1p. 67) beside the lake.

nn tho irrrr i/n AO\ thon r"lannraia tha irni in frnni nf i.o.:\/a

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The Monkey King Sculpt a head on a large taro root by cutting away excess iaro. 2 Cut the shape of the shoulders, chest, and hands. 1

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h^?dband | 19( and scarf

.

5 Cut and secure a rounded piece ol carrot on lhe taro b

To

'nahe the face.

Cut deep-set eyes and protruding mouth, Color toothpicks black; cut them, then insert them for the eyes. Color both ends of a skewer black; use it as a stick. Push skewer through the hand of the monkey by rotating it as it is inserted. Pare a taro, then cut it into the shape of a rock, Attach the monkey to the rock with a toothpick.

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Monkey Cut a large taro root lengthwise in opposite side of the flat side. 2 3

4

half

Cut the shape of the head about onelhird from the end of the taro on the

Cut left hand straight out. Cut and shape the bent right hand. Cut to shape the body, buttocks and legs. Use the excess on the bottom as a pedestal. Cut a long taro strip for a tail. A rounded piece of carrot is used as the face. Gelatin glue tail and face to the body of the monkey. Color toothpicks black to make eyes. To add interest, combine taro monkeys in different positions. lf a large taro is used, cut it lengthwise in half instead of using a whole small taro.

a Pictures of monkeys may be taken beforehand to study and select the desired facial expression. a Garnishes made from different materials should soak in water separately to prevent

their affecting each other.

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Bunches of Bananas Cur a oece o'rellow squasl. fro qLa.le's. Use a quarterof the squash ano oaTe

iL

2

earve he snr,ash into lro shano v' vvv

3

Use a sharp-pointed knife to draw lines for each individual banana. Use a V-sl-aped-blade carvirg Lool lo rernove excess squash between bananas and on the bottom of the bananas. Trim to smooth surfaces.

o{ v' a hr rrr:l^ nf n3p211gg,

Secure 3 or 4 banana bunches rogetrer with gelat n glue ano LootnprcKS.

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Frog 1

Cut a thick s lce of squash into quarters. Pare the squash.

2

Cut off both sides, to make a V-shape, this wiLi be the head, Cut out a Vshapeo body rier tr m ro ral"e tie egs. Tr m the head and sco.e tl.e shape of the eyes.

J

Trim the

4

Cut to shape the f ngers and toes. Cut indented holes on the outlined eyes; rotate the b ach toothpicks while inserting for the eyes.

frog. Cut out

a wedge to create an open mouth.

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Goose 1

Cur Lhe daikor into a penlagon (5 sides).

2

Cut off two wedges lo rnake the center stand o;t for the head. and two cidoc hinh fnr tho rrrinnc

Cut out excess daikon to smooth the head and the body. 4 Carrro \/-cn:nod nrnnrroq :rnr rnd rho odno nf tho rrlinnc tn nivo a laall''ered look. Use a piece o[ carror shaped for Lre beak, Color toothpicks black and insert for the eyes, 3

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Grapes Cut a section of daikon into an inverted triang iho chrno

,., -

e.

Carve the triangle tnto

nf r l'rr nnh nf graoes.

Slowy rotate the dalkon whie rnserting a curved,blade carvng tool into the daikon to shape grapes. Aternate the position of the grapes until done. Remove excess darkon between the grapes with a sharp-pointed knlfe. Trim the grapes to round them, then color.

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Tangerine Flowers

1 Cut a thir'. org. ard corrir;ous

slice a'ound the lengtl- of a section of a

daikon. Place a little loosely a igned shredded carrot, daikon, and cucunbe' across one side of the slice. trer puL a peeled Langerine on

the strips.

2

Roll up rhe daihon slice 'rom Lhe Largerine side and secure with several nn.tinn on ho'h cides then slice rt. lonlhnir:r<s e r rt nff ey'reqqr Pv L,v' Lvvli,v,v,\u.

3,alt will also look beautiful by using shredded carrot, white radish and cucumber in the same wav to make the oarnish.

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Chrysanthemum Place skewers on both ends of a middle section of a daikon. Cut a 10" (25cm) long, thin slice around the length of the daikon, using the skewers as rl'ir guides for lh ct"ress of sr ce. Fold the slice lengthwise in half. Make diagonal cuts on folded edge to 112' (1cm) from opposite side. Starting at 1/3 from the opposite end. gradually change angle of cuts to end with straight vertlcal cuts Roll up the daikon from the vertical cut end to make a flower' Secure with toothpicks on the bottom. Color the center of the flower Sprinkle bits of pumpkin or chopped hard egg yolk in the center to make a pistil.

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Shrimp in Oyster Sauce Ingredients: Shlmp sf,.edded carrot, lotus root, parsley, colored nappa cabbage hearts, dili, and the Monkey King (see

pp 62

63)

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tl . '.lrHiL . ft;E (+€H6BF ) .

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Stewed Cuttlefish Ingredients: Cuttlefish, shredded

red and white cabbage, dill

chrysanLhentn. and goose (see

p

68)

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Salted and Smoked Pork Rib lngredients: Pork ribs, tomato, lotus root, parsley, dill, shredded red ano wnite cabbage. and frog (see

p

67).

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cabbage. dill, loLus root, mir, coconuL. buncl-'es of bananas (p. 66) and monkey (p 64)

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Sparrow L ghtly pare a gherk n cucumber, leaving outside green. Diagona ly cut a section, 2 (5cm) from the end.

Cut a head from the side of the diagonal cut, Cut out a small wedge behind the head to dist nguish the head and the oacK. Make a diagonal cut from the other end of the sparrow to make the tai

.

Trlm the sparrow.

Color toothpicks black for the eyes and beak. insert one straight, bent toothp ck for the legs

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nr rt

q tnin nnn c ica

1

Cr rt

2

Arrange 7 slightry overlappirg slices of cuc;'nber along ihe Lop ol

Lhe

long slice. Place a little shredded carrot on one end of the slice to make the flower nan+ar Parr rrn -ha orina qt:r.irn al tl-o enn V,rith the carrot. Secure Lhe bottom of the flower wiih toothpicks. Onan rrn .l-p r-r re rrmhor gljggg.

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,=JEldt,iz€+br = The Sailboat in Ocean Decorate the sailboat with flowers, pars-

ley grass, f ish, shrimp, turtle. Waves mahe ar inlerest,ng and speclacula' ocean scene.

Instruction details are on the following pages:

dF

Sailboat, page 78

14

Shrimp, page 82. Fish with eggs, page 80

Fish, page 79 Turtle, page 81.

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Sailboat

/

Lightly_cut the back of a snapper, being careful not to cut through the belly. Remove the backbone.

Hold the fish, belly side down; place two small cups in the open back so that it will stand after steaming steam the fish and the bone for about 5 minutes or until cooked. Remove the bone, Pin down the opened skin of a salmon on a small board; steam it for l mrnule. He.nove tne sKtn. 4 5

Tie a narrow stick on the fish bone to make a cross spar. Attach the fish skin on both sides of the bone with gelatin glue* to form the sail. Secure the sail on a piece of carrot; place on the snapper pour oelatin glue- Into the iish: /et it cool until firrr spread gelatin glue or lhe siil and

the fish body to add tuster. Add cheriies to-tne ey6s use sbtt oulter around the sail and the eye. Decorate the top of thei mast with a coolied shrimp and a cherry. Gelatin Glue: Dissolve 6 tablespoons gelatin in 3 cups warm water in a

container, The container of dissolved gelatin may be soaked in hot

(@ {4effi

Chien-Chunq Ho

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FISH GARNISH

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6R*EE;,E )tr)+' X=,{ 1tEfr ll

J 4

Fish Clean the f sh and steam unti cooked. Mix wel one cup dissolved gelatrn (Mix 4T gelat n with 1 c. warm water) and one cup of mayonna se strarn the mixture through a cheese cloth to rer-nove bubbles. Spread the mlxture on the fish and refrigerate unti cool. Spread the mixture on the fish again and refrigerate until cool Repeat this procedure three times or until the fish is white and ustrous. Use a black o rve for the eye and red pepper for the gill. Use the tip of a knife to cut the cooked green onton into leaves. Arrange the eaves on the tish Use shrimp tails as flowers to complete the decoration.

'ldEH

Ctrien-Chung

Ho €D

'l

RffiHfi

1

2

FISH

GARNISH

RUI!R R+.Rrl0.5 'lr^8,+ " H3-ft,,+* 1,r-iEHtHi+)i , H!HE!-iffi18fr9_E , ),f _L;IEZEIEfI]1F ( ETUI4 XFllf )H^ It{.'?.iHZ , Eltt4+iE i t41+ZDl,fiUf;E,E , *p,fi)EX ) l+)ifiE

),ff-4, tNlJtrqEgx^FE+LEelt 7

4

DL+lFtiH .,iI+tq)FHEFEE&RE

.

.

)1if n2 ( ll I 2 tF!lt iE^ 1 tT;tE Z ) =fffi7 F3, -6J -nF\ . tllElrl,;=tf' r E -P

1f

tt€#)+,

D)tL)fERe

Fish with Eggs 1

Slice salmon inta 114'(0 5cm) thick slices

2

Steam the fish for

I minute; allow to cool. Use the wide side of the sliced fish for the head. Mix weil one cup tiissoived gelatin (Mix 4T.

c. warm water) and one cup of mayonnaiie Spread the geiatrn and mayonnaise mixture on the fish; let it cool. Repeat the spread process several times or until the fish is white. gelatin with 1

Use a black olive for the eye; red pepper for the gill, 4 Sprinkle gelatin glue (Mix 2T. gelatin with ic, warm water) to add luster. Decorate the edge of the fish with soft butter. put black and red caviar on the fish. 3

@ I I I

{dlefi

Cnien-chung Ho

TURII.E GARNISH

frHHft

1

2

6ffi#={ ,Hn#t*itr^1t1t+' HlhrffiHtll#ffigF ' lA!trtr€E ' trDLR€,fifiH'EREE ' h-Ell+l ' iE*54 e+ , l+;t;'ttl=tt)B2 (-t1):ZXfrltt)ffi1(1t4;82 ) 1FtrtrE'

3

DJ,!]I)ffiEffiHftIPAiTffi."

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lgrrG,.ZEH FEnFlt -\ J E*LDLJ

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Turtle

EvenlyspreadfishpasteonapresoakedandcookedChineseblack mushroom.

tatl

Secure them on the musnroom slearf the turtle gelatin with (Mix 2T, glue gelatin the for 5 minutes; let it cool Sprinkle set to turtle the on water) 1c. warm

Carve carrot for the head, legs and

wtn tootnpicks. Use

bLack s-esame seeds for the eyes.

3

Decorate the turtle shell with butter'

4

Put red caviar on the turtle

{dEffi

Chien-Chung Ho

(l)

-1

$Fi

ffi

SHRIMP GARNISH

Hft

ftFl

1

$Ei.ftF,&Dl,)i^)+),?,

iftEffirh^h^TL)

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HlTEPit-Elffi,H

' \?i4*frftEFz, ffiHBB=ffF8[gl]F*: ' lEm

"

, 4eiEPie-E , 1FsFtr=*4ftE ' , 'ltE,[\iFfl 1.5l.12^FFq ]2Ff;trF=l,[, E,d;HII, JF frryE' E{EiEF+R' )ITIEfUE4-1FHtrE " tr4Ei+mifrffifT (t).8.+E+5ifiiE- ) .+9,t ' HqFiH€l-Zfr8flft: . = itt LE6lEt) th, ig. ^G, 5E-H-lEll F! . Ert:frr)' 2 l.Ellt'Hz( 1 t^;tEl2 . ffiEEiEFfialF#:

3 4

=f|l

Shrimp Rinse the cooked shrimp with cold water. Remove the head and shell l^^ i^^ rh^ r^ir '^+-^+ the ludvl lg lllU LOll ll ILOUL. \lut frorn the back ru hellv leatrino 112 throucrh Jrr

Lr

uuily!

tuuvil

tV

t/4

(1cm) from both ends connected. Open the [slly side of fhe shrimp Put the head back on shrimp and let both the head and tail stand up Cut gherkin cucumber into 5/8 (1 Scm) long pieces: remove the inside flesh and seeds: fill the cucurnber with caviar, Put the cucumber on the center of the shrimo bellv. Snrcar^l nelalin r^rlrre' lo ggl. Another arrangement: Insert a skewer into shrimp to keep it from shrinking during cooking, Cook shrimp, Make a cut on the back. 4

Spr nkle the shrimp with gelatin giue and put black caviar on lt.

x Gelatin glue: add 2 rablespoons of gelatin weil.

@

.lsretr' chien-chung Ho

Lo 1 cup of warm water: mix

EffiHfr

EGG GARNISH

,TO

2

+R+itlHlHEH, EEfr +i' Dl,H,!i:lB+,fi +,r'^ii igEEtru;T)4+nE, # lHiLF+,ryEFE' tr,ry,=ititEEr "

3

DLRplfrfi

1

d

4

Effi Fr-r*Hi,

ffi

' ftItgt)t'n^ELIlEEFE€&[HE,' +ei-tF,[,,+ il di E! illlEtr tr€ g[, EigfiLft +E,R q lE[

"

q'

Bird Shell a hard boied mash the egg yolk

egg

Cut the egg lengthwise in half. Remove and

Mix a little mayonnaise wlth the egg yolk. Form a bird by squeezing the mixture into the cav ty of the egg white. 3

Use black sesame seeds for the eyes, cherry for the beak.

4

Carve the cucumber slice into wings and tajl; secure them on the bird Put red caviar on the bird

{{Effi

Chien-Chung Ho

@

ffiHfiffiH

GARNISH APPI. ICATIONS

Egt4)R

-qr E&:E dj .,8*,t'f,Itf,r)+ .=_c (.+2ffi79F) . Etrf| .,.lriE . R Tl:-l

,Etl

,ll)ffi 'AE+fi| ryD"

Crab Meat Pat'e Ingredients: crab meat, chopped onion, white wine cream, flour paste. spinach jl ce. red pepper

juice, the fish

(p Z9) parstey,

small flowers, and cavtar.

"'-'*'1\Xix;*'t..

Er4+fi .EEE. M+] , *\f / t-&f'L EE ;= '[eF i=4al=^^\

Ee6U .

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Egg Salad Ingredients: Mussel shell egg yoik and mayonnaise paste. caviar, cherry, bird (p. 83) gherkin cucumber, parsley, and mussel shell.

(@ {{eB

chien-chung Ho

ffiHftTEffi

GARNISH APPI. ICATIONS

ats9{,E-

l-r-,Flb

-g+6il=

#"

3

(+4ffiBAF-) . hrH?F . /.1\iL . Etr xll

.*#HFj.

Turtle and Fish lngredients: Turtle (p B1) fish with (p 80), scallions, small flowprs n:.slerr and mrtssel shells.

eggs

f,Filtt7.KRti,+U M)Fj ,

qFi

,f,\'

^,[\'

(.+4ffi82q).iFR .6 E,[\' +H)t' E,6Tl]'

Shrimp and Fruit Salad Ing"edients: Sh'imp (p 82) aople horey dew. papaya. waterrnelon, thousand island dressing, parsleY, and carrot flowers.

{48ff'

Chien-Chung Ho

(D

{fffi,ltfr

REPRESTNTATIVE GARNISH

z.l<*tHIz.l<

(4ffi,9H,[r ). ffitE . ta'fii .rae+ IEHF, )+*=,8fifie*H;flljE, l37,\d'' = EE . E,[\,+il HE!6#trtr . iftt*t)ll'E,fi i!1E H B! +!EE+ izh^Elh!..E-.E)illlE +, +?Fil E$ HnEeF

Hi'

;9,ry-0El'58:E!ffi tr;-:,S

.

Buffalo Playing in Water Rock (or pumpk n with skin) and branchl^. rds o[ planrs may be ,^^i d) !. Use color dis_ - ^r ^.- - u ^^ hudungluur ubuu solved greer gelar n as a pond, Put buf-

es frorr d ffererr

+^ Lil', ruovEl^^',^. ^ .^,hir^ ^/^^^ vvdtur ilry tdru. vvt ilc L dr u. ,^,^+^/

/6-^]^ \r rcuE

from cucumber slices), and water lilies iron reo and greer cheries) n lhe lnrade

pond. A taro cowboy sits on the buffalo, ll^ese show a e su'e, '.lral life.

4..,.k

"q

t@

=inn

Yin-Tsung

wu

,ft ffi ,{t F

REPRESENTATIVE GARNISH

l, f

fi,i I

FfRH

Yin-Tsung

Wu

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', -Vti' {\--r' Effi H

1iX

tr fl

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H

+

tr,

2

=l Ift' lF+ffi#1ElEH , +ernE."fri , fi#t)*Ffi€H!ffiH,q EtE+ftTfitl H+H, tr B+fggiEe-q8[$ffi ,EElEAfi Hg .

3

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-"_EEBlb'fi

ELIW

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, L),fiIi*tf'lEiX+e_EHEREE ,

+E

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Water Butfalo Cur a greer dail^or lengLhwise n

haf. Use sl-arp-poiried knife to c.tr and carve the nead and score the horrs. Remove excess flesh behind Lhe head lo 'eveal tl^e horns. Cut the body inro shape. Pa.e rhe ,^,n^i^^^,

rur

nraan , riJil ruur nf ur +hn -r u uruer I OalKOl,

2

Cut and carve the ears under the horns, Trim the head.

3

Score grooves or tl-e ho"ns, as snown. Trim rhe body. Cover tne ends of matchsticks with red pepper for the eyes. Put a ring in the buflalo s nose.

t@ Xenn

Yin-Tsung

wu

EffiHffiHfr

DAIKON GARNISH

tlE,5 1

2

=ffiHL)WEeg rz , H

N

(

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frEftA' il! BE e f,EtrfiI

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1EH-SJE+E!i!EE' HD)Z

'

White Crane Diagonally cut off two pieces of the daikon, one piece from the right side and the oiher piece from the left side. With a cut side facing you, use a sharp-pointed kni{e to cui the shape of

the beak and head of the crane. lnsert a curved-blade carving tool under the neck of the crane; cut the shape of the neck,

Trim the head, then cut the shape of the body, wings, and groo'red tail Carve feathers on the front part of the wing with a curved-blade carving tool; carve straight lines on the end part of the wings with a sharp-pointed knife, as shown . . Cut out two slices, as shown , from a cucumber skin. Cut a slit on the end part of the body; overlap and insert the cucumber slices into the slit for the tail of the crane Diagonally cut a

red chili pepper into slices; glue them on the head for a comb. Use black sesame seeds for the eyes, and black toothpicks for the crane's legs

Different shapes of crane may be carved according to individual preference, To make a crane in flight, carve the shape of two raised wings then affix them with toothpicks to the body

F$RH Yin-Tsung Wu

@

{tffi,ttF

REPRESENTATIVE GARNISH

t,

,s IqIEtrE fSg,EXlEE;Hri"lhUnBFj;rE , *f,HnH1rll!frffi-t , iEEffiHiL . it=iLehTffiHia t.+EHII F ), HI,E={E!7f+H&F+, if*tFlEtr,+ (+Zffir'.F_), D.*R. )+ffi . tgiltHE, EruTt' firffi Bean Curd with Rose Mix bean curd with egg white and seasoning. Mash and strain the bean curd; steam it ln a

bowl,tierinvenitontoaplale. PJratakuruanradishflower.acarror'lower(seep.91;andar

eggplant flower on the bean curd. Use cooked celery for branches, mustard green stalk for leaves (see p. 155) Arrange black moss, mushrooms, and cherries around the p ate. Decorate with oarslev and carved carrot slices,

@

;XengB In-Long Hung

ft]ffiHHHft

CARROT GARNISH

1L

3

+I, Hl -,t P! 14,il iL l,t' tritiHfr\1/3,trrf,t$16-T ' lFiE+trtE*Eifr,8- 2-BE ' $ ];Hg ' tr1flEh-

n

tfHfii,fl,i4t1-+A, E+*+fr7'slEElq'

1

.

2 frIFlc?t| #tr

fi ?E,t

D-1, E-e

zI

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t

E+,t/]\qffiF'

Flowers

1,2cula carrot lengthwlse in half. Slice the carrot then soak the slices

3

in

salty water until soft. Curl one slice to make the flower's center' At 1/3 from the edge of the petals; bend them outward to show the layers. continue to arrange the other slices (petals) around the center. Place the flower in center of bean curd mound'

4

Insert the last layer tnto the bean curd; do not bend the petals outward. The tlower nay oe sizeo as desired

;*$FEE In-t-ong

Hung

G)

{fffi,ftfr

AEE_-T if7rin -

REPRTSENTATIVE GARNISH

|

I' ;,E[^)iui' BAeHPT ('rflfiy,E+2ffi93=_), HtftTffiH#htr+* 4,tr , -tEeH , Dl.'.lrH,[\,t&in3 (,'E-7& ) l^El]1EHtiF1tr*,+ , D{U*H'|R8E . *XfE

. )+ffi . hrffiHaBt)Nn

Diced Vegetable in Golden Cups Stir-fry diced vegetarian ham, mushrooms and carrot until cooked, then season to taste. Put the mixture in the go den cups (see p 93). Put shredded carrot and lettuce on a plate; place the oolder- e . rns nn l-e ned of lett. rcc I lqo ohe.xin cucumbefS fof lhe le:vos svvPtot onnnt2nrtl tnr L|u rusvuo tvt tha U t9 branches, and biack moss for the root as oarnish.

(D ;*aFEE In-Long Hung

II.OUR GARNISH

$ETfffiHft

b..,.,.-.

*a

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tg^'

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1

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l-r-lHHt\HJ2 21&t giAE+fi

3

A)HfEKFfi!

4

th,i,lb,

30

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2

BiAE

tfi E 1,8*

ffi '

Hlf, }H+Z'

|'

TUEEF@E+HIH .

D-1,54r.1

tZftlEtr'

Golden Cup

1

Mix one cup each of water and flour, one egg, dash of salt into a paste; set asloe. Carefully dip the mold in hot boiling oil Remove and dry the mold

2

Dip the mold into the f our paste to coat the outside

3

DeepJry the mold with flour paste for 30 seconds or until golden brown; remove lt.

Let the mold cooL. Remove the golden cup from the mold by hand or with a small knlfe.

)X$FHE In-Long

Hung

@

lltrE/+E EE 1\ IF

RTPRESENTATIVE GARNISH

ZE

7.K'FEF FIE+ftfi[* . 7r;rr'] t'l 14tr E\ ^a^, 6F=1, lHEdr9E' )trH'E.itAfi , E!

rtEffgiF

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,

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tz+j+trbq

2

-

3

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E, AIEi,A@RTIM

-.lh'g1F.w,

TrlL)

.

Sea World Different fish swim among the rocks.

Decorale with small rocks lchoppec taro), parsley. and flowe's, to create a

wonderful sea world scene, For rnstructions to make the sea world, see p. 96

Carving tips: To hold a knife: Knife should be held stable like holding a pen, To choose 'naleria: Only f resh vegeta-

bles and fruits should be used. Crispy vegetables. or fruits with bright colors are easier to carve, but should be handled with care to prevent breakage.

Materials can become soft in two or three oays which will make carving ficult

@

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wu-Te Lien

dit

{fffi,lt&

REPRESENTAIIVE GARNISH

t

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li

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ING THE

GARNISHES

17;

7.KfiFEfi

/

s+E*,q' Ht,fiEiftTiEFtlElHE, D)5ffitrE.

2 t3=EE-tF..t, Dl,r++r_Eeffi6EEtrtEHt4E 3 D].EtrfIH;i+H,E+ "

.

4,5,6liEEF=7r:-Ellil36{€Ttr*M jJff fi E!-E(.+',Zffi ff +ffi f ls^ ,tr1frrE!r!.:,&8,[\ iZ +'ffi i. ++H 106 tr ) "

99_a,)DJ,f,

ffi

fi +miE,a,

Sea World

1

2

Peel a taro root. cut the taro into irregular shapes of rocks; secure them with toothplcks

Put the rocks on a board then put the chopped taro around them as small rocks.

3

Surround the small rocks with parsley as seaweed.

4,5,6 Arrange and secure different fish (see p. 9g) among the rocks; deco_ rate with boat and cucumber flowers (see

(D

iEEtiF, Wu-Te Lien

p

106) as desired.

ffi

f,Fi

SHRIMP PASTE GARNISH

Hft

'F

a1

2 it

)EFliFitE;ffi , {FiitE,E-il

+ , *rDr';= =- -.,'=E

.

D]6fi ilhHRtr,' ftTiRit,IEI Etrfr +1T EF EE +-"EL)I^\I-H 4,'rr'FE,+ ' Dl,I+fl,!i+:E=:ltqig ' ' =tl.6,frftE,+ t5E!#ftg . ft,fr ,+it4+_t, trlHLEEi,EH--G-,tr . ffi&+eu8F,g, ffi )HrFE){ECEt,fi " I]

l{1fr[

Fish off ihe

naste

oil

Put srrnp pasle on -he spoon and leve [ ]se carrot for the mouth of the fish

Crease a taolespoon wrl-

Use shredded. presoa,ed

Cl rese .rushroo''r as gills. lrsert a piece o'

pdl llt. d- -1. .-, rl.,'e eyes. S'ey S.alh. ^tLlt-\' nf ^-ror^',..^ll. - hnr ror-l nonnor , fnr

Cut a taro root into th n strips of 112' (1cm) 6y 1 112 (4cm) Use the point of the kn fe to cut the str ps rnto dorsal and pectoral fins Cut the taro into thin s lces to make the scales. Place the dorsal fins and sca es on the

fish

Use the tal of a shrimp for the f sh tail

Insert the pectora fins, then deep-fry the fish until golden brown.

Erii-e, Wu-Te Lien

@

ffiII\ffiHfi

,

SOUASH

GARNISH

*^rr*.

. t+s*t)E lb\+z€U Htrfi!+ffi ,EB, tr*pf; =H,$8[ih' 3 l4eFL 9?trr'[r ] r c "f FE Ar . , Hl + Efi ,l E tr= H=U tr 1r+ f,!, G F qF & fr q S +*,tr ltF fi I 45,H+5 [r ) ], -fr.ftg& -c, ffi ,t] ,!F*[il! 5 h-,trr]'\]Zlt ) i ( n E !l ffi f i+ 6 E 9 i=, trt), H Eff I ER4rEEF.4,+ . ?,8, Hr )( *e.Fi]fiF++.fi +mA H ER HE, trDl. Ng-fr.tr E ElF [+fr:"7F,fr , fr 1d[ H = , rF-c,EF4H . trFltrIiFEFJ,I,EH=I-B ' =W:"AiJ[rt' 6 El * Hfi H ;\ tl.E ri E E tr f ' 2- E 1d[ H R R 4' 4+ E l],fi " a Fr tslT 1 ' GF_rei " Ez tlFhEi6 I ldo ffi€

2

t

F

I

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ll

BlF"

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4E

Fish 1

Cut a squash lengthwise in half.

2

t' o^^^. ll.^ Para tho qnr qch , *,,2661 ,Jr lpma'ia ^ sl ^h-.^ ^^i^ ^! t.^t(^ ruvu -h^ lal p-polilreu .r u suuus. ubu a Kl llle lo .ha anrrach nnr,,a ohnna nf +ha fich nn lho
3

Trim the fish fins and tail to make them thinner, and to show the body

4

Use a V-shaped carving tool Lo carve indenralions on both sides of the f,ns and tail Hold the krife al. a 45" angle: cul a groove 01 eacl sioe. L ^r...^^^ !a- L^-! ^^! h^d\/ fnr ,ncorlinn lha nillc I ico tho crma nr^_ rV 'rru vilrr. uru il ru rur ru Vru UULVVCUI I Ll U lUdU dlru uuuy. 'il nodrrrp Lv ln.rT nrnr-r\/pq ir tho hollv to nqeri the wh.skers. With the vur v' curved-blade ca'vi'rg tocrl carve scales on body of the fish, Trim the fish to show the mouth and tongue, Rotate the matches while inserting them for the eyes.

6

a

I r^^ ^..^^^^ ^i^^^^ U ^r. rashI to IIIqI\U the LV make LI IU aills UJU U UUJJ PIUUUJ ^' J9UUOI VIIIJ and wh.skers. T^r'^ r^^+\ ^^rr^+ ,vr. pvLo,o. ^^+^+, apple. etc.. Tay be used lo mahe rdru ruu., uq, C

kinds of fisit.

@

;gme

wu-Te Lien

d ffe'enl

HHfrffiffi

GARNISH APPI. ICATIONS

Ertl*

wu-te Lien

@

ffiHtrTHffi

-n+ala+,+ N.!AHJL,E^I€

tl+l , m,r-fr,16'f;IffiH';ltE,[r 'Jn +..tr{,F . tEn-c.E*cfi (.+z+ral Five Flavor Squid Rolls lngredients: squid rol s, carrot,

nr rc rmhor onoolrnr r-. qf^-ma^1 )l I uLl. uqVVru, oLcdl I UU t| nh UuvJl

I

caKe. arrd cucumber fish (see p. 147).

EHIETIf; iz+jl,,mqR . frh

,tH,[\

.

.

Hffi*

-G,tF . E6fLJ . tgd[ . frrffiH-fiBE:Cfi

\.'->=fi rvL=_ )'

Boiled Conch Ingredients: conch, cucumber, steamed fish cake, shredded nahhrno uowucvv,

narclorr Pororsy,

carrot swans (see

(@ grte

p

rn,-l 4[6rrino lu ur rgl lrvD, oL

wu-Te Lien

102)

GARNISH APPI. ICATIONS

ffiHftTEH

GARNISH APPIICATIONS

qaq{ilfi*RaF

M+] , q6E{l .

trlp. liE,[\'tr6R

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Clam Shell Filled with Fish Paste

lngredients: clams, fish Paste,

cucumber, imitation crab cake,

)

L

shredded cabbage,

?.

?

ParsleY,

cucumber flowers (see P. 109) apple swan (see PP 98, 102).

ro1r jZ ;F- i6h -:Ft JII ,l E€HcHc' Lt! J 6:n '',

\.-4=#96F- )"

Four Flavor APPetizers lngredrents: ham, Pig's liver, dried

bean curd, pig's tongue, tomato, parsley and daikon fish (see P eB)

Ertf-+, Wu-Te Lien

@

ft]ffiHffiHft

1

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CARROT GARNISH

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Swan Cut a section of carrot, 5 -6 (12cm-16cm) long. Lengthwise, cut off two nieces frnm hoth sicles of lhe carrot.

On the narrow side between the two cut sides, cut off two pieces, as shown, leaving the center intact to make the swan's head. Carve the shape of the wings on both sides of the head. Trim the wings and remove the excess carrot.

Carve the legs and the pedestal. Carve the feathers with a curveoblade carving tool. Carve straight lines on the wings with V-shaped carving tool, Cut wings, 1/4 (0 Scm) thick. Cut the end of the tail to give a feathered effect. Remove excess carrot behind ll^e swan's head Trim a small piece of daikon into lhe shape of the oeak; secure it on the swan. Use 'natches for the eves.

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Cut a carrot into the shape of an isosceles triangle,

4

(1Ocm) long

Starting from the right upper corner of short end of triangle; cut the shape of the beak, head, neck, belly and claw of the blrd. Remove excess carrot to reveal the bird. Cut the shape of the wtngs and tail, Use a skewer to make holes then insert a stalk of parsley into the holes for the eyes Slice the carved bird to produce more birds.

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Cut a section of a cuclmber, about 4 (1Ocm) long Paie 1/a (O.Scm) thick skin around the cucumber, leaving 1 (2.5cm) of skin attached to the flesh.

Cur off a oiece ol c;c;.noer snir which s attacheo to the'resl^, aro serve the flat s de of the remaining cucumber as the garnish base. Draw pictures of a palm tree, a fisherman, a mountain scene, etc., on the skln of the cucumber.

Rerove excess skin arourd des cucumber in water before uslng it.

gr to reveai the design

Soak the

Tootlpicks may be used beh nd the skin of he cucumbe" ro p.evert the pictures from bending, The tenderness of the cucumber ensures ease in ca'ving the delicate des gns of ,arge pictures of nourra rs. oirds. fish peope, flowers, etc.;the green and white color makes the pictures very beautrful.

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Natural Scenery ll Cut a section of cucumber,2 (Scm) to 4 (1Ocm) long, lengthwise in half With a sharp-pointed knife, score l/2" (1cm) deep flower design on the skin of the cucumber. '114 (0 Scm) thick, leaving 1 (2 5cm) of skin intact with the Pare off skin flesh. Cut off a prece of cucumber, and serve the flat side of the remaining cucumber as the base of the garnish. 3

Remove the large piece of excess skin to reveal the tlower'

4

Use a sharo-pointed knife to remove the excess skin from the petals

a

Palm trees, birds, fishes, etc,, made from cucumber may be used as other garnishes.

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Cut a sectlon from one end of cucumber or daikon. Use a sharo-oointed kni'e lo cul f ve petals on ll-e crcu'nber section. Make wedge clr on qh:no a:nh nole, rn fnrm ,A,, v, stsv. Onpn rrn rha ., - natr ,-,*lS, as snown. D agonally inserr a krife betweer the petals and lhe cente. secrion: cLl around the rim. 3 4

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^.,^^^. ^,,.-mbe. .c-nolals orst st:nd nr rt \,r I(/Utt tug rcle to | q\g tne c tVtV U tV |rra(e L tu l.Jvruto tv JuL, Cut secoro .ow of petals n between rhe oetals of the first .ow. Repeal r^r

rl-ese procedJres lo nake several rows of petals, Tr

n lre Iowe. centet,

lf daikon is used. t nay be colored as desired. Use a toohpic^ Lo dip in food coloring then spread the color on a f ower. Rinse the f ower in \A/2ror tn cnror.l tho cnlnr orronlrr OR Mix fooo color ng ard waler wer'. Soak the f ower

severa mrnutes.

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cut a center section of carrot into a J shape. cut five uneven petals around the sides of the carrot.

Diagonally insert the knife between the petals and the center section; cut around the rim. Remove the excess carrot circle to make the petals stand out. cut the second row of petals in between the petals of the first row. Remove the excess carrot. 4 Repeat the procedure to make several rows of petals. a lf white radish is used for this garnish, use a toothpick, dipped in food coloring, to color the edges of the petals.

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WATERMEI.ON SKIN GARNISHTS

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Dragon and phoenix Draw desired picture on the skin of a large watermelon. Cut along the lines and carefully slide

the cutting edge of knife underneath the design,then,remove the drawn picture. Vegetable marrow, pumpkin, etc.,may be used in the same way to carue any desired shapes. Less jurcier watermelons should be chosen to prevent the garnishes from breaking apad, To make the garnish last longer: Garnish may be soaked in fresh water or ice water to keep

fresh. lf the garnish is to be soaked in water overnight, change water several ttmes(only water of the same temperalure shoutd be useo) or ref"ige'ate the garr;sh ldo not teeze il):and avoid stirring to prevent it from breaking.

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tr.=,tro+e'BtfiIffiH " {EfE ' F,&it='6H .7iX€.'JriL. Food and Art

The color, smell, [exture, taste. ard shape of a dish closely relate to art The pleasure and importance of dining is emphas:zed by good food. a refined taste, and proper Liming which leads to good nealth.

By blending the skill of drawing into Chinese cooking, delicate and beautiful garnishes can be carved and arranged

togetner to present food and design together as an appetizing art form.

Garnishes made from different kinds of

cooked foods, fruits, and vegeLables. beautifully work togeLher to present food as art on plates. These garnishes are chrysanthemums, orchids, peony and plum blossoms. Ingredients:

Chrysanthemum: Chinese black mushroom, orange peel, cooked carrot, cucumbe' (ror lhe leaves), cooked cetery stalks, and smali flowers.

Orchid: Cookeo srrimp. cucumber (for the leaves). ary cooked slalk-shaped vegetable, and small f owers.

Peony: Mashed potato, cooked shrimp,

squash. mayonnaise. green vegerable 'eaves conkec{ nroen heaf

S

and CaffOIS.

Plum blossom: Cooked eggplant banana, mustard, and small flowers.

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Orchids Cut off the shrimp heads and shell them. Cut each shrimp lengthwise in half ihen cui them into different sizes to use for the petals; set aside. 2

Cut the cucumber skin into receptacles for the orchids.

Hold gherkin cucumber vertically. Cut thin slices, at a slant, for leaves. 4 Use a sharp-pointed knife to trim the edges to form leaves. Use an, cooked stalk-shaped vegetable for the stems and cooked shrimp for petals of the orchids. Arrange orchids and small flowers on a plate. 3

This garnish may be used on an appetizer platter.

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Peony Place a smooth mound of mashed potatoes on a plate, as shown. Cur off the heads and tails of eighi cooked shrimp for the flower center

Cut in half on a slant, twelve cooked shrimp. lnsert the shrimp into the mashed potatoes, tail side up, and pointing toward the center, as petals of the second row. Use larger shrimp for the petals of the thjrd row; fo,low the same procedures except insert the taiis of the shrimp into the poraroes. Cut off the heads and tails of large, cooked shrimp. Make a light cut on the belly of each shrimp, do not cut through.

Open each shrimp. Use a finger to gently press one end of the back leaving other side intact. Inserlshrim"p into potatoes for the last tayer oi the peony, Place hollowed-out squash stuffed with mayonnaise, green vegetable leaves, cooked green beans and carrot beside the peony. For large banquets, shrimp may be substituted with prawns or lobsters,

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Chrysanthemums 1

2

Use a large piece of orange peel; use scissors, cut a circular shape

Use a sharp-pointed knife io cut between the skin and the pith, do not cut through to the other end, Use the knite to shred the circular orange peel at open end; do not extend cut to the closed end. Open the peel to form a chrysanthemum, Follow the same procedures to make Chinese black mushroom chrysanthemums. Place the leaves made from a cucumber, stalks from any cooked vegetable, carrot, and f lowers appropriately to display ch rysanthemums,

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Plum Blossoms Rl:nnn : Chinoqo o.nn :nt in hn inn rrr:lor rnrit nnnkor] [-r rt tho onn"YvY'"' nl:nl lor^nlrin,qo ir h:lf Lhen CtL LillO diffe.enl SizeS tO fOrrn branCheS set tfiem asrde. 2

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Put a small circular dab of mustard on the flower center, then arrange the branches and small flowers.

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Camellia Cut three thln carrot sLices. Make a cut on the slices, from the center to the edge; set them astde. 2 3

Remove the skin from a clove of gar

ic. Cut petals on the garlic.

lnsert a toothpick lnto the leaves (see p 11a). Overlap the cut ends of a carrot s ce. Lhen inserl the toothpch .nto Lhe overapping ends to hold the carrot in place. Insert the toothpick on the remaining 2 slices in the same manner, F,nally, inserl the toothoic\ inLo the ga"lic to nake a camellia. Soak the flower in water untrl ready for use.

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Butterfly Trim a large carrot round. Cut double thin sllces of carrot; do not cut through the first cut. Hold the double slices, connected edge down to

2

serve as the body of the butterfly, cut antennas o{ the butterfly from the top to the bottom with a sharp-pointed knlfe. Cut the shape of the wings and body. Remove excess carrot.

3

Make a cut on the connected edge of the butterfly's body, as shown.

4

Use a curved-blade carving tool and sharp-pointed knife to carve designs on the wings of the butterfly. Open up the wings white holding the connected edge. separating the edge into two parts, done in step 3. Lift the part with the antenna up and push back to rest it on the other part, Soak the butterfly in water before use,

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Li-Chuan Tsao

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Flower I

Trim a carrot to make it round, Cut five thin slices.

2

Stack the carrot slices, Lightly mark three points on the edge of the top

sllce with equal distance between points. Starting from one point, use tne ip of a knrfe to cut close to tl'e next poirt. leaving the st'ip joired: cuI ll'ree st'ips or carot. J Roll up one carrot slice for the flower center, secure it with a toothpick. 4 Carefully fold the other four carrot slices in half; fold them in half again, Skewer one folded slice with the toothpick and place it at the side of the r+l^,,.^. - Jdl Inqor+I ql annlhpr ^^^-lu +^^+^^. llLovl luL lol tnothnir:( LvuLr rvru lEl ^)luu ^^nr-tulr , IUpudt +. ul utl L lu lluvvcl uel through the third folded slice then through the flower center and across the first toothpick Put the last carrot slice on the toothpich on the fourth side of the flower center. Soak the flower in water until ready for use.

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Li-chuan Tsao

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ASSEMBTING THE GARNISHES

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Chrysanthemums Platter Cut beef, cuttlefish, pig's hearl, and fillet into thin slices, Anange the slices around a platter. Put golden mushroom in the center of the platter. Shred any leftover ingredients and anange them into two mounds with concave centers. Shell the shrimp, Make a cut on the back of each shrimp. Roll the shrimp

into rings then arrange them around one of the mounds. Garnish with shredded carrot. Put cuttlefish rings on the shdmp, Use a cherry for the flower center to make a small chrysanthemum, Put large cuttlefish rings around the other mound. Put a cherry and shrimp rings on the cuttlefish to make a large chrysanthemum,

Use blanched mustard green stalks for branches and leaves (see p 155) Pr anr^i shredded Chinese black mushrooms at the bottom oi 1 uLrt nroqn:ked V'vuvu,\vv the flowers, Arrange carrot and cucumber slices around the platter for garnrsnes.

lngredients on this platter are raw and cooked at the table when serued.

5F€l^e, Chin-Tsung

Chang

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482tr1^F1aq' 1Flf HEliLHfi +tFmT

F,1E,ffi # 4 ft+14 E, tra-fl?xf E#-E EB ' t4+jl+ffiCfi8+tF:+Elt'1b)tp'tr ' ZTt\= aL,ft\L4=#rl1Ftz+j+ , +A .iL&'1811,\'RA'effi'qEi'

]Jr+fr

firffiH . tst)L . 7f*tF . Effi . tE,[\ ' Chrysanthemums Platter

The secret for a successtul garnish flower s the cutting technique, especially when cutting thln slices. The size and thickness

of the slices should be uniform and they should be arranged in cutttng order. To give the flowers a natural look fold the slices naturally; do not force them. Most of the ingredients displayed on this platter are raw to be cooked at the table.

Be careful to arrange the ingredients

in

cooking order, See page 121 for instruc-

tions on arranging the platter, which

is

suitable for banquets. Ingredients:

Beef, cuttlefish pig's heart, fillet, golden

mushrooms, shrimp, carrot, cherries, mustard green stalk, Chinese black mushrooms, and cucumber,

(E

SneLF, chin-Tsung chang

,fF

ffi ,lt fr

REPRESENTATIVE GARNISH

5FS!H Chin-Tsung Chang (ED

ft]ffiHffiHfr

CARROT GARNISH

veiz 2

fiIffiHtrfrFr:fi-+ ' 'fr?I,lh, Hn+1r+6+N.U ' ffi-)aTL)Wfi , ffi-nr)Wft ' }+$Fr:tr,+ ,Ell,f;iL,+ ,^i4ffi5 6,+'

J

fgiL,+!f E'ffi Atr)fr.-

+ia-J'

4

iJtE,[,t

) t]8-6^;E+I ' i#EftIffi€iL,+tiEF=1El],fi '

1

(tl;*tri

Two-colored Flower Cut a carrot lengthwise in half, then boil it until cooked. Make a thin cut crosswise on the carrot; do not cut through, Make a second th n cut crosswise next to the first cut, slicing through the carrot to make a leaf. Follow the same procedure to make about four more leaves. 2

Ooen uo the leaves.

3

Arranqe the eaves lo nake a flower, as shown. fottor,itfr-^ cuttino orocer^lrrre in slen I rn rrake CUCUmOeT teaves. Soak the cucumber in salty water until softened. Place the cucumber leaves in between the carrot leaves to arrange the flower petals.

4

tD

Snem chin-Tsung chang

E::AfuAh

F ffi

EJ Ef;

EIIJ

TAKURUAN

-a--+ =816 EE.-== +.]

GARNISH

. _B T

.l a4E)E i-)E '+ -' .:' - , 'irEH-EiLt{+. }+$Fn:fii*,+ " fif+EffiHfih4,E El+iE,+E-H-i ' I --G-_-:--., <:-= =- . . :-=-. t : iErl,+ .

t.ltE,r,t (Nl)*E-t ) D],E-c;,\)t4.t , ItElUiHth,fHiEZF=: '

i,[+ .

Htr+Effi€1EitffiEt,ry

Il\ff=Eii

.

Three-colored Flower Cut a ral"ur.tar (Japarese radish) lengihwise in half. Mahe a cJr crossir n the rad si dn rnl r r' lh,^ .nh N4:l"o : ctr.ord cul C.OSSWSe above the f .st ^rrl r-..,11n l-rn.nh lro.anqh Oner- iL lo rake a ieaf. Fo orn the sare proceoL'e ro r3^e 'our ro'e leaves. Use a sh'ecoeo tahu'Jdl ldJd

A^^^ ud-u.

t^^,,-^ \F t^h^^^ ^^ th- fI rarllrrarnf ^,_+^I luludvuJUl puL llcud)rdJllu o. royur vr ihoflnrrior L rs rvv\s,.

Cut a carrot lengthwise ln half , then bo I it until cooked. Follow the same

procedure in step

7

to make the leaves. Put the carrot eaves

in

oe'ween Ll-e 'irsL laver, on the radistr eaves. ro nake Ll-e secord layer ol tne lower. l-nlln'r, tho nr.ttirn n'nnedr,tp i^ cr€o 7 to mal^e CJCJ'rber leaves Soak the cucumber in salty water until softened. Put the cucurnber eaves in betweer rhe secord laye". on rf'e ca'ror eaves. to "rake tie rii'd aye' of the flower.

Use chopped yellow radish for the f ower center.

5F€!H Chin-Tsung Chang

@

IItr trt TF EE

/+ + 1\ :Lq '

_+NJHE

rE=+B+p,fi1;ffix@'6 .rfref , tr)iE o- ' E. . == ; itfFi;E=El=F- . .E r:E B!fl*Hfi ' TfEl*ES;*,^.RHHrtr,;iE, tr6E E l,\Af#, f.?,*ffi [E . t m€BflEsTtrbilfr{ . .l :: -==/:ti+Lr. . =E,dE l-E = ,i. ffifliElq Jdf-r - El-ArF . = i;trHr='! --= ,=El-TJ . t=r .,zl-ajE1 . E-EE1R4EI , ry,Eq+!!,l.E,[\,t . +* , tiffiftrB!rIlE (. +2+128 tr ),

Rtr,

)E*,fE!?.F,H

THi,\;H+IE?Cfi41i']8!fr.ts1+r

.

To Outshine Others N/odern Chinese cooking not only emphasizes color and smell of food, but also the appearance of the dish Suitable garnishes rot oriy erl-ance the appearance of a d'sn oy mak ng it more appealing ro the eye, but also create a craving to eat, Learning to make garnishes is different from learning to cook. Creating one's own

style and improving carving skills

demands continuous practice, concentra-

tion, and devotion to this "art form".

Effectively using one's own wisdom and thinking will enhance the creation. When garnishes are used for decoration, they should not take more than 1/4 of a plate so as not to usurp the appearance of the food. When preparing the garnish, keep the cuts clean so that the garnish will be neat and spotless. Make the dish of "Chicken with Dried Red Chili Pepper' outstanding by using simple cucumber slices, lettuce, parsley, rooster (see p i29), and a tree of roses (see p 128), as garnishes

(D gftre

Yen-Chi Cheng

REPRESENTATIVE GARNISH

{fffi.ttt

REPRESENTATIVE GARNISH

4n1)lE Yen-Chi Cheng

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II.OUR GARNISH

ffiTBffiHtr

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Rose N,4ix tone-he. nne r:.rn n{ flo, r 112 ct,n nf ho lino u"rater anri desrrcl sJgar. Kread inlo dough Lhen cut in half Cotor one half red ano the holr n.aan

cmnnth. rat Stand i 5 minUteS, nnninrr s'lapes. LtgnLty I iah+|, Cr rt irrrn aionoc nf nroon dn rnh. rnll tham ,, ,,inln ,- uurilLiilt n^, nh raiith tha n:lm ln mnlza tar,,an Iuse t^^ a pless ^^^'^^l ^r^^^ -h^ llle coll cal uouy, ,, dhu +hn Lt te teilvus. sharn-nn n-er^l knife to SCO.g Veins Of flg lg2voc lhan . rt \/-chanol l^^\ /^nrnn\/aa oIn^^ Ul ^{ -h^ uruutnaj ru tno r ru uug,Ui) LllC lUdVCJ. Vruuvuo 2rnr /,r .lnt rnh. rliirina ^ pIUUU UUL Ull ^+r d ^i^^^ U ^r IUU "^n Uvuvrr, urvruu itrL intn il ru corran ocVUl r]i{oranf Ul IUICI lt oiza S|ZU aianac l._JlUUeb. Gro:qp thp r,vnrxinn hn:rd tn nrtr\/pnl lho nn rnh from ctinkinn rg rn Lv tho Lt tu hn:.d Roll ear:h nier:c nf dorrnr inlo a h: I Arranoe rhe halls in nrr^le1 of size, from small to big Lightly press the smallest ball to make the flower center, Press the other six balls with palm to make petals, n-1.-o.

l" nocr..l r.lnr

,nh lnt

Arange rhree smali perals aroLnd rhe flowe" center to nake rhe firsr petal layer. A r.nnnn nr crr9v

+hn n+hnr notelc rvr +hraa urv vt uilvu puruo.

lliornrr'nn urrvrIru!|tv

a o hnrln^a la',^.rho ,t tc naf I,JULdJ uutvvucl I tdyct:.

around the first layer to make the rose. Put the leaves beside the rose.

(E *ffrg Yen-chi Cheng

MilXtffiHfi

IIRE CI.AY GARNISH

7

agtr i#mtrxi (ETziiEE

).

2

mdx*:lX[

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.

,

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. r,qra-iftitfiri)( 11+

l=+E.

,=t+=,

trlFFfr1T)Ez+5

Rooster

1

2

Fue clay is avarlable at bui d ng materiai cenrers.

Mix the fire cray with water to.form a paste. Knead and form approprrate size pieces as needed. Knead a piece of the paste ,nto tn5 snape of the rooster's body. Knead and form another piece of il p".t" the rooster's tair. Attach the tair to the body. Use scissors " to cut Vshaped grooves at the end of the tail feathers. Mold a piece of paste to form the rooster's head. Moisten the body ot the rooster with water while attaching the head to the body. Attach the comb and wattre tc the rooster with hand or sharp-pointed knife, cut a slit to form the beak. Use sharp-pointed knife to score/carve feathers on the tarr. Use curvedblade carving toor to carve feathers on the body of the rooster. coror the rooster as desired.

fr"

3 4

5

r

The fire clay rooster is used as garnish; however it can arso be used as a vessel tor cookrng To make ',Chicken Cooked in Fire Clay,,, wrap chicken pieces in rotus reaves, then wrap them together ,n prasiic wrap Use fire clay io form rooster around the wrapped Jnicten Foilow direc_ tions above to complete rooster, then bake untrl done FBDIF Yen-Chi Cheng

@

t'l

4 f

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REPRESTNTATIVE GARNISH

T.KRtlr Hy.Ffr:',nStrE'rfr,fr , fiELnhfiAfia'1{'t2H\lrli,li\E1ffl'o'q

'lE6frz-l
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'

' FiF

'

4

:=:== :1,Q' tr+lttEf,EtrE' ft&f,FiT# 6H+81+fiI1& =H\-fr#l1ttr-/-tr,:r' . =;4+t+tlFiqlrtE:trfEtrffill ' ff';ilI11tr4ff'd.qfl+ ' F Hi &E|]fiI164 ' =::'-==1.//

ry@t +1

=.

=Efi'-4trdq2^E!lDl,tr,+E!7.]'(R ' R,q

' "-LiF,?.tn;fiFi.=i=

1E{JE!fl'"tr

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^l Assorted Fruit Platter ni: a boat. Remove some of the melon forthe hull. sicK for the mast, Tie up the Sails on the mast ti'ooder Use melon skin for the sails: w1h string, as shown. Place d fferent < nds of fru t on the boat. Arrange different kinds Cut a long shaped watermeon

of fruit, whole or sliced, on the p at1er. Nc spec al arrangement is necessary lt iS easy and practical.

Cut the melon into

4 X3

(1

Ocm X Bcm) preces. Slrghtly bend both sides to make the

sarl.

At 1/4',(O.Scm) from the sail's edge, make 5 srnal holes on each side. Thread strings through the holes, 3

Use slip knots to tie the strings on a 4 1/2"

(1

1cm) long sttck,

4 To connect two pieces of melon, tie another piece of melon on the stick with fast knots. Use the same method to make six sails for the rnlddle and four sails for each side. Secure the sails with string on the mast so that they rvill not slip when being put on the boat. Arrange desired fruit on the boat. Fruit slices, fruit skin, parsley may be used around outside of the boat for decoration.

4[f]E

Yen-ChiCheng

G)

AHMffiHft

CUCUMBER GARNISH

*re

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d


l!' ,,.rr

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=trE!,qE2llA' 1#i"-i&l 1fiIll6!8,[\i-7-Hfr ;€r.\, 1F-H-,EF# .

llllEll,E!'

Flowers I Take a middle section of a cucumber, make two"V" cuts to 112'(1cm) from the bottom; make one point higher than the other to form an

-i shape. Cut a thin, long continuous slice around and under the skin of the cucumber, leaving one end of skin intact and attached to the flesh.

(@ *lt:X

Yen-chi cheng

3

Follow step 2 to rnake two more slices.

4

Tuck the ends of these slices in and make the pointeo enos

a

Cucumber flower will open when soaked in water

of

go up,

AFII\ffiHfr

CUCUMBER GARNISH

lL\_) 1

HttrtJ+El,l.Hfrt)fi ' H

2

H/T\IF',E E

f ,f;

Hl;\

FqN, H

+ 4 iL i[\+, iLi,[\+tE3ffi

fi

^ra

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iL +

tl

H

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E! iEi,[,1${ i:

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f E -1\

E

E

fI4

-

!3

r] r iLi,ffi

EtE,

1F

ll:,!

Flowers ll Cut

a

cucumber lengthwise n

haf

To make a petal. make a thin slice

on the cucumber do not cut throlgh S ce through a second cut Open up the s ces to make a peta . Cont nue cutting and slicing to ^^^^^^-r,, y ^^+^ I-^1,^ r4nE ruuuJ)d ifutd ^>

Smal petals are mal"e from end section; large petals are make from middle section of a cucumber; medium petals are made by cutting off 114

of Ihe large petals. Tota peta s needed are 5 for each size.

Arrange five arge size petals for the first layer of the flower. Put medtum size peLals on too o'rhe f'.sr layer. ate"rar,ng rhe peta's betweer layers Put the smallesr oetals or 1op ro nar<e a flowe.. Use chopped ca'rot for tre f ower certe.,

*ffirE

Yen-Chi Cheng

@

EffiHffiHft

DAIKON GARNISH

+/

t

IL\-) HItrtJ+E!'.ltF,[rEf;EU S,+ , 1E-iffig+EETtlHrT , +E]EFtffifii*,+ , ^riffi 2hE.

z 3

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\lL'.-.s=EtLl-

EDl.,lri,E+,Eltrn)EEH-Eitt[+LfgE:, tr ;ItdEH H tr-\iLifi\+, lrrttrt] Htr Eilifift 1b, E iL [,t tr iL * iffi ffi ,:-- * tr, D]. I g EB " t

r,{,*

=

Flower I Cut a gherkin cucumber lengthwise in half Diagonally cut nine slices on the cucumber, leaving one end attached. Follow the same proceoure and nahe a secor^d set o' attacheo slices. L,gntly press the s ces open to make fans. Pare a middle section of a daikon. Use curved-blade carving tool, medium srze, to carve around daikon's center to form a short post. Use a sharp-pointed knife to remove excess daikon arouncl the post. Use a v-shaped-blade carving tool, medium size, to carve the first ror," of petals around the post. Remove excess daikon. Continue the same way to carve the second row of petals with a laroe qizoel ri-cnenod-hlado fnnl allerrarirg ollnrnnrinn petals carving lool. ' between tne rows. -,--- narrrinn Continve carving several rows until the flower is formed. Flower center and the edge of petals may be colored to highlight petals.

(D gf0lg

Yen-Chi Chenq

EffiHffiHfi

DAIKON GARNISH

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tt

, Eiffiffi

l'tr_:r;==:-.::

Flower ll Cut a middle sector

_

::

8. ;

ci: :-,.--. -r:=' '2 i'c:n) thck '-.'= ':' - ':'-: der (base)

Hollow out the

flesh of the cucumbe'i:

To make the leaves. .!]t ? ''- :]. e SeCt on and an end sectjon ot a cucumber. cut bot'. sec, t.rs :r-gtr.,,'r se ln half . cut straight lines down the length of the sr n li oc - sections To make individual leaves, cut iwo thin sllces of cicJl--Lgi sectlons do not cut through the firsl .cut; Make leave tne two sl ces ntac. Open up the s ces to reveal a leaf trom leaves five smaller and section rridd e tie tri aiger leaves fror of tne eni sectjor Put ihe iarge eaves on the holder for the first layer the alternating layer, first the of top on the flower. Put the sma eaves leaves between LaYers. Pare a midd e section of a daikon. Trim the daikon into a cylindrical a long thin' .;"p; Ho d the cutting knife parallel to the ciaikon; peel offnarrow strlps con[inuous sllce Fold-the slice in half lengthwise. Clt make To edges open long, (1cm) from the l/2 to sllce across the fold a |ower more dense and more beautiful, Cut narrower strips for more

hyersTakeoneendofihefo|deddalkonstripsandro||up|tkea1el, Color the top of the ,.o11. Se"rr" the ends with a toothpjck: then spreacl. flower. Put the flower on toP of the leaves.

FB|IE

Yen-Chi Cheng

@

fiIffiHffiHfi

CARROT GARNISH

ffillF# 1

hTffiH*,q ' Hr+E9 , r)'+El$ZlElttrftR1+

2

frE,+, +L)gfr.

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.

E -t.:= - . -.Et- .Ez,EL _-.tE-J-Ei-r-:+',E'..4effi'l-E,lt\E+ml

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il

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+

R,tr4trE+ +fr",liY-'

ft5ffit|ffiiXffi, U+*E.5frl.litrE

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' ;E:,(lF,H '

Carnation Use a V-shaped-blade carv,ng tool to cut vertica grooves around the ,engrh ol Ll^e n,ddle section o'a pared carrot. 2 3

4

Cut nine thin slices from the carrot, Fold each slice in fourths, Rotate a toothpick while inserting it into five folded slices, alternate the slices by plactng the folded side of one slice iowa.d lefr and the nexl slice toward right. lnserL arothe'toothoick crosswise through the center, Skewer two slices on both sides of the second toothpick. Use a rubber band to secure the sltces on the toothpicks.

a To open up the petals, soak the carnatton in water,

(D gftrg Yen-Chi Cheng

ffiRHHft

APPI.E GARNISH

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tE it i,[+'lE'E ig l '78+E!x/l\qffi i,[+ H *?t [t' H -,tr tigTEEE! q " 1[\r31h '=El-fiIffiHE,+ ' El+,tr# ' l#iEiil+T'+FFiiF ' f!,/\lElg l+c#

E Dl. 3,+ ,=.*, F,PiEillf

-

Flower

+ilg Z?t

fi

t

X

I

it nto 2 3/4" x 314" (7cm x 2cm) slices. Soak the of 1/2 tablespoon salt dissolved in 1 cup of water solutton in a salt slices until soft. Diagonally fold a slice in half. Pare a carrot then cut

2

Roll up the slice to make the flower center.

3

Diagonally fold three slices in half put the slices around the flower center for the petals of the first row. Follow the same procedures to make several rows, alternating between the rows. Do not overlap the petals Adjust the size of the flower as desired. Secure the flower by wrapping one or two carrot slices, depending on the size of the flower, around the lower parl of the flower. Put the flower in a flower holder (see p. 135) A presoaked apple in salt solution, takuruan, daikon, Chinese black mushroom, cuttlefish, kidney, or ham may be used to substitute for carrot.

F[f]E

Yen-Chi Cheng

@

ffiRffiHfr

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APPI.E GARNISH

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.

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iz i,t,trt).'J) E+ilIffi H t

f, h

R&ilii .

Flower ll C;r an app e n hal'. Cut the apple into thin sen -circle slices. Soak tre slices in water to soften. Use the sra k of a coohed boh choy tor tie leaves. Mahe a diagonal cur Make a second diagorai cur above the

or lhe stalH. do noL c-rr lirorgl-.

fircl rllinn lhrnr rnh tha qt:lk Onon it 1,5 la mrl,n a la^l lllJl cvJ(,rt nr Uullll n4."-^^,r ldl lgu \J t llvuv I Ll lU oLclr\, vPUl llL uP lU llOnU d lvd leaves around rirr of a cucumber (f ower seal. see slep t of p 135)

Rn o:nh ennlo qlina hnriznrlallv lo.nake f or,l,er bJdS. Arrange Lhe buds or thereaves. Decorate Lhe cerier of tre olos wtr shredded carrot,

(D

F[0iE

Yen-Chi Cheng

EGGPI.ANT GARNISH

'83ffiHft

,(L 1

2 3 4

fii+ - FpD.+nli*E

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F, r, ;l+,

il,: Z''.

Hn+ztF#iLi,ffi,tHE,+ " L)W++.Il2fr!ffiE ' rn1>H. hEffi +nEEftt+ffi|)H5,+iEi,[+, _r,5]_+ E t[,r , lFiL*+F-rFH*.

fiqEHEffirq=i=.=tr8liLfiI

= =';,-

?ZJjri 13,

[,fi

3

=

H,fi

Ff;

t

E!

itT,H

Ff;

Elin A

"

trii

.

Flower Use a sharp-ponred f nre to c-tr -ive org ooi^red petals or a sectiof o{ a Chinese eggplant. Cut around the ength of the eggplant to rernove

the excess skin. 2 3

Use the knife to cut a ong the petals to separate the skin from the flesh.

Horizorlal y. cut o'f hall o' rne cerrer

flesh

Trirn Lo rouno tne celter

flesh.

Use the kni'e to cut five petals of the second .ow or the wh te 'lestsr, al-ernatino heLweenI tUVV5. rV .rhe 'u n-oials rows. nUt Rerrove I UVtj eycnss L^uuoo ponn uVV|\J 2nr or rr rn rv nnrr uur r l|\JvLqro ugtVVUUr plete the flower.

A picture may be carved on the skin of the eggplant,

F[0]tr

Yen-Chi Cheng

(D

ONION GARNISH

'+HffiHfr

16

7

)+H+18, D)+)aE&HrlH6,++4tFEHfrtiEiM ( )fr,9Tftetr1,8)+H ), tr

i.

,--.;)i--=14t: n, r

J

2 lt#-Eiii,(+lligf€, EN)H- triti,[+, *FneC,$E[l,n . 3 ifi!,(lHiT)*trtri,lfiitii[t1, 1Efli+tEE, iLt[$R,] . 4 ffi E,trfl4-s-1i!tr--;5*+r+' lTitlU,tr+e, bIA)87I8,

f'e^DJ.5}*Str,

rF€

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Flower

.

Horizonta y, cJr ar orior in ha f Use a sha.p-poirreo krite to c.tr six po nted o' oval pelals or rhe orion, as showr, do roi cut deepe. rl-an nne l:rrpr Roranrro tryncss nnior hclir,een -he nglSlg.

C;t the secord row of pelals, alte'natirg peta's between rows. Renove excess onion betweer [1e pefa s. Fol ow step 2 ro cJrnore rows of peta s. Reouce runber of perals ir each row when cutting toward center. Din sOrre narslev or nihor larvac in nalnrinnlhen dab the COIOf On the flower center with the leaves. Put the flower in water then stir the water to distrib,ute the color evenly.

(@ Cft:e

Yen-chi cheng

EffiHft

EGG GARNISH

xft,E E ffi H -,+ t), + nE Ltfr + F R) t -) fr - I i, [r rfr ' IZEhHEFHEFEI, I31fifIJH!fiFgFH81'Hfi trJE .

4EEHq4+, -+lfiIfiFq'

=-+84+&ffi

3

Effi Hldf E!fiF9-EtrEFgET75NJ-Z'

4

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lffi

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,

!

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tyX€)++EH'

Swan Pare a

,-\

daikon. DiagonalLy cut a middle section of the daikon into

shape. Cut off a small wedge from the top center to form the beak Cut off two larger wedges from both sides. Trim to form the head and the neck of the swan then slice it Trim the swan's head round Slightly lefi from the center of one end of an egg, use a V-shaped carving tool to carefully pierce a hole. Pour out the egg yolk and egg white thiough the hole. Starting from the hole, insert a small scissors and slant ihem slightly left, cut the egg shell lengthwise in half Keeping the scissors slighily left when cutting can prevent the right side of the shett from breaking. Use the right half shell for the body of the swan. Cut the orher hal+ she', inLo two wirgs

3

Make a slit on the bottom of the swan's neck to insert it into the body of the swan. Put some rice into the body of the swan to give weight to keep the swan still Put the wings on both sides of the swans body Powdered sugar may be sprinkled on the rtce for whiteness.

F[frE

Yen-Chi Cneng

@

,ff ffi .lt fr

REPRESENTATIVE GARNISH

IEiI IEI ,fi!,-! --.LIr! J ,/tE

r.-El"/ElEf

!+l+f€inEUffi

H'

L).1

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. i51F,

Phoenixes The phoen x ls an auspic ous bird revered in Chlna's anclent egends. Carrots are carved into two phoen xes on the wing to show a scene of courtship representing a

'uILre iaoo\

'rc 'cQO

Decorate tre

phoeni,es r\ '' 'o.re'> and g.ass. lhis ga'r'sh ,s no-r , . rab e for a weddirg. nrnriidinn ,r l:- na - -rgralu alory Tesr -l cnoe sage of a ha'nor o-s ;rior aslirg a runoreo years.

To make a

(E

phoenix, see pp. 150

glJH& Juns-Chih Liu

151

,{t ffi .lt

ft

RTPRESENTATIVE GARNISH

*14

ris I ir tl *.*:

,1rT,.]lli,

it

..:': . I

r;

k*,, 3!Htl

Jung-Cnrh Liu

(D

,tf ffi .lt

*

fnHfilH E!. ;l +X 7 -; - E :",a4 ffi ' T'lnwfi*, lEL)FttE-ttF, tr, --=- ;Ft qe, ;EEf:e e:,8' e:"\i\' zi=,nX€ =48\ trO 'El€#tstffi1'o't --t:=_ft='.:-=Eev :. ;=: ,:'-:',i , !ll/\ Effi I -Yi+tr=Etrl)1tre11li.)=? =:i-fiB

?n

q A ++ ng ^+E

DL f,,E

yli:t,_^z-'

\n\EZ€fi r4d

14!,=

Courting Swans It is easier for beg!nners to cut the outline of a picture, without breaking the material,

by using a sawing motion. lt takes ttme and lasting etfort to learn the cutting technrque. Readers should observe and effectively practice repeatedly to under-

stand the secret of cutting to create un que centerpieces.

Use large daikon or taro for this garnish. Some swans hold their heads high and

some lower their heads as if courting each other. To make a swan, see pP. 148,149.

GD

elxtl

Juns-chih Liu

REPRESENTATIVE GARNISH

F

\4,

.-.

RTPRTSTHTATIVE GARNISH

I

t ,

t 9

Ir Sll#ti

Jung-Chih Liu

@

ffiHftffiffi

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'itr Il

F+2 =.' /x) TIL .

\ ;<+:z -T

t:t :

GARNISH APPI. ICATIONS

:

=EEd

Ga'r-ishinn -he di.,r

. - -Sla'd

nropn 'lnir,orc /r- '\- , tno d Swafi

/n 14R):dd< ho:r \Y)uvvv"vvvJ

:rel

elolicanri

to the dish

r-+--

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--

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.

Ga'nisr white'ooo with simple lelrtutg. rno nhorlu ml'-nr olinnc g tgr'\rtin .rr^r uuutrirtvvt Dilugo, nhorrioc and nerrnt reo an0

-.;

oreon r:olnrq .npke tl^e dish look "^{"^^t.i^^ s^ Evo ^^^^+ I dr ^^..l ru rv rvDl il v.

t,,

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Jung-Chih Liu

f..,r.

,;

ffiafiffiffi

GARNISH APPI. I(ATIONS

,ll\E,t\a+r/ih' = m; +n+

I

.+5F.-=tmAbj,h-t,

.,_- .':

F[tr r -€Fi'E:lu , -r JVl -- -X=lL tBa#ft2 F"

I --

a-,

Diaoor-allv crt a nhcrk;n cucumhtrr intn qorior:l qlinac loariinn nno o ^ao and l,nhtlrr nraco lhn il,rouL, ur rv inltat Lrvr rLty |ftgDD U tg o uyD l-^ +I dt-^ tn cnroa.l ilr\u liko qr fan Pl-^^ LU Jl.rruuu I touu I td 'ot ann ani nharrrr hoharoen tWO fans vrrurLJ uvLvvvr I

to make a h.rtter{lv Garnish tne dish w

ti

several butte{lies.

.t_,E=- 'f0 (h v 'EI'r-:.t'

tlIlF).EJIJ'1 #Ell ' -=:FX I *rE]$

"

Arrenaa clinoc nf narrnl annnJent

and cucumber to make a square garnrsn. I+ ^^"^;^h ^^^., ano ^^^ eleganl. lt i^ rs easy

?lJ#fi

Jung-Chih Liu

@

E-ElEAE

Ef ftE EJ H

DAIKON GARNISH

EI|J

xftH

(-)

1

3feHflV;l1E-,+' itffi ffi Hft,! 1 2^'

2

tgtrH+EHLr, {|€lHfi,BE!frrii

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EHfi fi B41F$ft

"

lE,4' ft fiHHm Eil Hi!!E* , EflfEtrf;! , *EtlHE!-1+,€ro . HlXt{+}ffi HEFEE, lg*[ElhriFiiqEldi " Swan

l* tr )E'

tr1frf H

H

-

1rX)ffi

)F' - fi A*hEHr)

I

Cut off two pieces on both sides of a daikon, leaving the top about 1/2

(1cm)wide 2 3

Holding cut side of daikon toward you, cut out a swan s shape. Trim the body of the swan. Cut the bottom stand. Cul two slits on the back of the swan for inserting the wings. Use the point of a knife to cut the shape of the wings on two daikon slices. Cut grooves on the trailing edges of the wings. Insert the wings into the swan. Insert matchsticks for eyes and a red chili pepper for the swan's beak,

GD

g+tr

Jung-chih Liu

::6tu^k

DAIKON GARNISH

HfrE-EJ HE|[

rf

# -

'P-

A }ub" xltH

(-

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--

:

)

Effi€-Fi--triL1i'4Ttii ;).-' Etr.i") ))=+r[,\]€t]* ' *F,fi=

n)6

LI

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11ffi-nillL)ffi18tr)'

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1

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trt)WtE-

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ft{,

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tr€ F

fiLr\1>ffi

ll r} +

trhT , F&+ffiAX*I+HEFEE= , trIfiIi*tT{HIHE,

I H' €l

lF-H- fi'R1rfr r:^

tr

8

BE'

+ g rE l+1 Z N

fr"iE

.

Swan ll Cut at a 45' angle, and remove a piece from a section of a daikon, i.e. .dMake two slant cuts to the center of the daikon to remove a wedge to form the following shape of ( While holding cut side of the dalkon toward you, cut off one piece on each side then cut the shape of the swan's body. Trim the body of the swan. Cut the bottom as a base Cut the shape of the wings and tail of the swan then trim them, Use curved-blade carving tool to carve feathers on the wings. Carve the ia'l of the swan witn a sharp-pointed hnife. Cut grooves on the base. lnsert matchsticks for the eyes and a red chiii pepper for the beak of the SWAN,

#lJ#ti

Jung-Chih Liu

@

f,IffiHffiCfi

CARROT GARNISH

tFt tEl

,,F1,,-t

1

z

frrffiH lLnEE6-frffiiefrt. ffi tiffi hl lhDJ.f,rE E! r-;r 1dfiE il frHl\tHfrt'

6l

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IFEI\\rsEtrt

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s frAL)t)B@N,1hH. 4 1,,4BffiD)HFJtrZffiD€ , TiffitJHf,Etrfi{ . t-JE+A#g[tlHro1rfi)€trD],{ffi4+X ' '.ltillB* 5 klfc9fr?iilHlilEql\tr'lt , EDl,4fiilflffnt\Elg1+fry. ' 1FH-#ilt/l\4tr8!,.-Eli!! '

"

-YIFE,H,tr& =,tE*[,.-81,tr -,t4{l )' =*L)fr-Ytrtr,8!,.8ltr=' t TttrrH6Et!t)21X4Dh^/:LA2^2[ttg (1ffi4ttrF=1,.-E-1tr= ) , trEHtgz-tiffitl-1+)ft)E , 7iE44tilfr-1*)fi8 ( l,ffi+,E EEIAtrM4-,Fj''tr) 'il E " d N{FF=t,.-E-ftr=1ffi4,.-EI4IEBBZH€fi , =,titr=E[,.-Eltr=#6HtHtE2)*)€ (4{i.ltE!-frEL)'E.+LE6H,E ' El]H,f;,'-El tr fldJ z+Jl e iSldlllE! #t'.trl rilllElffi b:,.qq H*[z,T,EPl, D],X9€9FE|H',.-EIEF' 7o iDHlElE, ElSffiEeFlF-t,-EIFI "

6

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ilI T€ EJ H

EIU

(ARROT

GARNISH

Phoenix 1

2

) .:,-- :-: :' ..,: c:res on opposte sides of carrot, to form a conical shape ca'=',- '.-. .:o ri .re carrot use a sawing motion to cut the shape of phoenixs beak, wa.. = r'

3 n

5

,

-r * ol U|

UYL

::

" p r.p:sl and nar:k ottre nroenix.

U-- d c-rreo-olaoe ca'virg tool to carve tre featners on tne body: cul grooves on the eno o'Qc S tS ard two smai s irs on the back of t're proenix for nseling the wirgs.

'i

'

lv4ake two large wings and two smail wings, using the tip of a sharp-pointed knife to cut the shape of carrot s lces. Carve straight lines on the wings by using a v-shaped-blade carving tool.

:

:.

lre

,.

6

On car.ot slices. c.tr a pair of tails to' the center. a pai' of ta, s smaller than the other two).

/

Cut two grooves, 1 112' x 112" (4cm x 1 cm), on the bottom of the body of the phoenix for inserting the center ta s cut three sllts above and one slit for each side of the grooves for nsert ng the other tails, as shown fu

I 9

'o' ootf' s des, and three

tails

fo'

Lhe

too (ore ta

'

Insert the two center tails nto the grooves three tails ln the three sllts above the grooves (the smaller one on top the upper slit), and two tails in both side slits

n

Insert two large wings and two small wings in the s ts on the back of the phoen x. Insert matchsticks for the eyes

10 Cut

a carrot slice the shape of a comb and affix t to the head of the

phoenix with a toothpick

HlJHfi Jung-Chih Liu

G)

ftIffiHffiHfi

CARROT GARNISH

:::i..:

l :

l

== 1

eT-=, tl-g@)L j

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f

C

t

fi{qrElEE4qlzffiitfrt,

ffi

*Htr6f$5tjl

Dragon

l'

.

r-l

Cut off a sma Pare a carrot. Cut a carrot into the following shape n a^6 rha rinhi , rnnar anrnar r{ f^r- rnnor lin nf tho rlrrnnn v vvv vl

^n

4

5

""

Y, Cut a oair of horrs on tne cerCui off a triang e wedge. as snowr port Remove excess daikon. as shown:^Y. on of the daikon, ter raised /1' +F +h^ qpu u, '+ ., ,u nose ano moutn on the triangle of the ^ o, ^h^^^ ^{ ,, '- Jragons ^ vuL daikon. Remove a piece from the mouth then trim it to make the mouth stand out, e r r- trc shane of -he dranor- q Innn tc chin anr^l teeth. Cr nf '^ g^ynpcc l) E4r D, lYl rIUVY UUoo d:iknn uu l\vr I tn Lv emnheur rrvr u Jr upu ur thtr Lr rv n'^^^^^ uldVUl vur t tho u rv ch:no size the ears,

Cut two llin. irtacted s, ces behind each ear. then cul grooves or the intn 1\^/n n eCeS Of tfimmed IafO fOOL oono v, nI the qlinec Inqe.l tno-hnir:kq vvvv 'Y'"''" " fo' Lhe eyes of the dragor. Use a cu'ved-blade carving tool fo clt decnrerirro r-leeinnc nn hnth c .loq nf tho dr:nnn q hndv I iqo : qh:rn-nninred knife to cut grooves around the mouth and the neck. Cut two curved qtrinq nf r-.a,rol fo, tne anrAnna oi fho dranor Make a slit or each side of the nose then insert the carrot strips in the slits fl.:nnnq hoori mev he hollowed ott and USed tn se"ve dnninn sarrce as shown.

(E

gU+P Jung-Chih

Liu

Q.TE-OtAlE

M] f€ EJ H

CARROT GAR}IISH

EIll

z:e4,

ftIffiH*gF,E, }ifr-ift'L)W1E JHlff.+R+ftE . trEtrH:#€E!+ffi,E8 . [HE[

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Mandarin Duck Cut off both ends of a carrot. Cut off two pieces on one end of the catrot to form a raised center. Cut the shape of the duck. Cut the shape of the bill and the chin. 2 Cut off a piece behind the head to show the shape of the head. 3 Cut the shape of the wings and the tail Trim the duck. 4

Remove excess carrot under the tail of the duck Use a V-shaped blade carving tool to cut a straight line on the head, back, tail, and one end of the wings Use a curved-blade carving tool to carve feathers on the other end of the wings. Cut small wings under the large wings with a sharo-oointed knife. Insert matchstick ends for the eyes of the duck

HlJHii Jung-Chih Liu

@

GARNISHES AROUND

triEffiHfr

: =*l !: ' ,-E=t-=z':[,o-E!Hgffi , Err_r1?Ht,f]liL'.| fr='Ea R,q , F.9i'E"tU)iHEde , if'" -D'l = :'

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Slices of fruit, vegetables, and fruit skin can

be easily arranged into the following four beautiful garnishes, These simple and beautiful garnishes may be adapted for daily use by choosing desired color and ingredients.

Garnish 1 Ingredients: Slices of eggplant, carrot, gherkin cucumber and orange,

Garnish 2 Ingredients: Wedges of orange peel, tomato, carrot and cucumber.

Garnish 3

Ingredients: Cherries, Slices of orange, cucumber and carrot.

Garnish 4 Ingredients: Cherries, slices of eggplant, carrot and gherkin cucumber

(D glxtl

Juns-chih Liu

'*:+:-"*"",.al{n .e"'%,.

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f,*ffiHfr

ilIUSTARD GREENS GARNISH

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16 1

2

-1

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3

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4

=HIE-={E!{FE[ t3&++ . Ffr h^il].fl+zr'' trDLt$df H RF+eHffi

1

Wash the mustard greens.

'

Flower 2

Blanch them in bolling water. cut oif the leaves. cut the center stalk lengthwrse to make long strips for ihe branches cut ofl a piece from the side of the stalk to make a leaf . Make a diagonal cut, do not cut through. Make a second diagonal cut above the first cut, cutting through the stalk Open the leaf Arrange the branches and leaves as desired, cherries may be used for flower buds.

Jung-Chih Liu

(B

,ft ffi .lt fr

REPRESEN

IAT IV E

GARN

IS

HES

'EnE - EIffi# "Goddess of Mercy b'i;

EH

Fronl

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TAT IV

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GARN

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Treas!res ci' Cnoa-L n Chen

aHE .-

- ,'=,

,:;

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Goddess of Mercy . Little Treasures' Galloping Horses

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Cut the desired length of a don quia (pale squash) Draw a design on the don quia (pale squash) with a marker. carve the iines with carving tools. Remove excess skin 1/8 (0 3cm) thick to reveal the design. Hollow out the seeds and the flesh of the don quia (pale squash) io accommodate ihe fluorescent light For the best results, leave 3/4' (2cm) thick flesh with the skin. The garnishes may be kept for ten days if they are covered with a wet cloth, changing daily to keep them wet, and refrigerated. Pumpkin or watermelon rnay be used for this garnish. lf watermelon is used, let it stand lor 2 or 3 days after purchase to reduce the juice and to prevent it from breaktng

It will look luxurious and fresh when the light is on. Horses, dragons, phoenix, mandarin duck, pine tree and crane, longevity peaches, etc may be carved on the don quia (pale squash) for other suitable ban,

quers or celebrations

(D

l1'lDtX Swan

APPLE

AppleBird Flower.

........41 ,....197,

138

......

Paradise . . .60 - 61 ChrysanthemumsPlatier ..........121 Sailboat ...,,:.......,,,.78 SeaWorld ,,. ..96

REpRESENTATIvEGARNISHES

139 .37

A Secruded Paradrse Assoded Fruit Platter Bean Curd wilh Rose Buffalo Playing in Water . . . . Chrysanthemums Platter

EGGPLANT

Flower..... ASSEMBLING THE GARNISHES

141

v4se.......

A Secluded

FIRE CLAY

Rooster

129

...,

PlumBlossoms ..........i17

.79 .80

Fish....... Fish with Eggs

...

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.,,,,......39

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..........81

PINEAPPLE

.......54-55

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...........13

BabyBuggy .......45 Basket. ......52-Sg DragonandPhoenix ..110-111

Chrysanthemum

..........

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,, ..,..1j5 ..........82 ........1j4

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....-...75 .132. 133 ... ]A4 - 107

......126-127

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F.a.',as. \a:-.aS:r:-, ?:r:s

.76 - 77 .94 - 95

Bananas . . .66 FanGoose ........22 Fish.,. ......98-99 .38 FishingDuck ......21 Frog... ..........67

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Phoenixes The Sailboat in Ocean Sea Wor d To Outshine Others .

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GarnishesAroundthePlate.......

.. .....103 ,,.......i19 .....,...j1B ...,,...136 ..,.......j8 ........j52 ....,.91,i20 ....,,.,..19 MandarinDuck ..,, .,..159 Phoenix ,...150-iS1 Swan.. ........:O2 Three-coloredFlower. ...j2S Two-coloredFlower . ......124

. . .86, 87 122 - 123

Cups . . . . ,92

LittleTreasures CABBAGE

.

...144-145

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......50_5i .46_47

..........44

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Apetizers, Chinese StYle Chinese Appetizers & Garnishes Chinese Cooking, FavorilP Chinese Cooking For Beg' Chinese Cooking

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Chinese Garnishes I . Chinese Garnishes ll5 5 One Dish Meals ; From Popular Cuisines Chinese Stir-Frying: Beef 5 Rice, Chinese Home-Cooking Chinese St r-Frying: Chicken Cooking Chinese Traditional Rice, 3 Chinese Stir Frying: Vegetabless Shellfish OTHERS Simply Vegetarian Thai Cooking Made EasY Carving Tools

Chinese Snac(s Rev.) Favorite Chinese Dishes

Vegetarian Cooking

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1 A so avallable in English/Spanish, French/Chinese, and German/Chinese 2 Enol sh and Chinese are in separate editions 3 Trllingual English/Chinese/Spanish edition

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Greot Gornishes At a fancy banquet feast or a gourmet buftet, an rntricarely sculpted decorative garnish can command attentlon as the centerpiece of an elaborate event. A delicately carved flower or animal can insianrly render a casual family dinner an extra special.garhering. Great Garnishes boasts the magnificent creations of rhrrteen Chinese and American garnish masters, among then are recipients of the Taiwanese Golden Che f Award. These gifted arnsts magically transform ordrnary vegetables, seafood, and meat into breath-taking rvorks of art. These masterpieces arc labuiouslr appropriate as an1 tables centerpiece. ln addition to the dazzling,culpture. by masferful chefs. Grtat Garnishes also thoroughly and comprehensively drscusses ways to aceessorize dishes with simple legetable garnishes of all sizes and shapes.

lnundated wilh rtcp h\' .tep dtr., tr,rn> ind t )2 photograph'. Crrat Gainishcs is user lrrendll in siyle and rich in , onlent. I hr: b,,ok enrhlet the veleran to perfect hrs or het L raft while gently ushering rL' '^";'^ ;- ^ il' ' '"' 'f rrcst'ntJil(,n. Crirl/ C,urrishcs is surL lo bec.'me en indisnensihle reference rnd a patient gurde in ; urrr culin.rn librarl.

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sBN 0-941 67 6-?1 -8

90000

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