Name: Honey Walnuts "Tim Hop Toh"
Ingredients: 4 c Water; 12 oz Walnuts; freshly shelled; 1 1/2 oz Sugar; 6 tb Water; (to make sugar glaze); 3 1/2 c Peanut oil

Life on earth would not be worth much if every source of irritation were removed. Yet most of us rebel against the things that irritate us, and count as heavy loss what ought to be rich gain. We are told that the oyster is wiser; that when an irritating object, like a bit of sand, gets under the “mantle” of his shell, he simply covers it with the most precious part of his being and makes of it a pearl. The irritation that it was causing is stopped by encrusting it with the pearly formation. A true pearl is therefore simply a victory over irritation. Every irritation that gets into our lives today is an opportunity for pearl culture. The more irritations the devil flings at us, the more pearls we may have. We need only to welcome them and cover them completely with love, that most precious part of us, and the irritation will be smothered out as the pearl comes into being. What a store of pearls we may have, if we will!

Richard Seume

CATEGORY	CUISINE	TAG	YIELD
Grains	Chinese	Appetizers	8	Servings

INGREDIENTS

4	c	Water
12	oz	Walnuts; freshly shelled
1 1/2	oz	Sugar
6	tb	Water; (to make sugar glaze)
3 1/2	c	Peanut oil

INSTRUCTIONS

Bring 4 to 5 cups water to a boil in a wok. Place walnuts in boiling water
for 5 minutes to remove bitter taste. Remove from water and drain, then run
cold water over walnuts. Drain again, then place back in the wok with
another 4 cups water. Bring to a boil and cook for another 5 minutes.
Repeat draining process. Set aside and let drain. Wash wok. Add 6
tablespoons water and bring to a boil. Then add sugar, constantly stirring.
Let boil for 1 minute. Add walnuts. Stir until walnuts are coated with
sugar and remaining liquid in wok has evaporated. Remove walnuts and set
aside. Wash wok with extremely hot water to remove sugar. Dry. Place peanut
oil in wok. Bring to a boil (look for a wisp of white smoke), then add
walnuts. Fry for 4 to 5 minutes, until walnuts turn golden brown.
NOTES : Honey walnuts can be frozen for 3 to 4 weeks. Use these in "Walnut
Prawns" and as appetizers.
Recipe by: The Chinese Banquet Cookbook
Posted to MC-Recipe Digest by Heather Price <raprice@ibm.net> on Feb 26,
1998

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