| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Beverage |
4 |
Servings |
INGREDIENTS
| 3 |
|
Oranges |
| 2 |
tb |
Cornstarch |
| 1/2 |
c |
Sugar |
| 3 |
c |
Water |
INSTRUCTIONS
1. Peel oranges. Remove seeds and membranes over a bowl, to catch the
juice; then break pulp into small pieces. (Or cut oranges in half and, with
a small sharp spoon, scoop the pulp and juice into a bowl.)
2. Combine cornstarch, sugar and water; then bring to a boil, stirring
constantly.
3. Add orange pulp and juice and cook, stirring, only to heat through.
Serve hot, in small bowls. VARIATIONS:
1. For the cornstarch, substitute 3 tablespoons glutinous rice flour. In
step 3, simmer the pulp and juice, covered, for 2 minutes.
2. In step 3, add with the orange 1 slice canned pineapple, shredded; or
1/2 pound muscatel grapes, peeled, pitted and mashed.
3. For a thinner drink, use 4 to 5 cups of water.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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