Food: Creating My Favorite Chinese Buffet Foods

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Creating My Favorite Chinese Buffet Foods
Sunday, November 13, 2005

When I can get to the local Chinese / Japanese buffet, there are always just a few items that I pick up on my take-out. One by one I am gathering recipes for those things so that eventually I will be able to make all of my favorites at home. That doesn't mean that I won't go to the buffet any longer because I surely will never make them all at one time unless I am entertaining, but it will be a good feeling to know that I am able to prepare them all. Besides, it is never a given that any particular restaurant will be around and in operation forever.

The first thing I always head for with my little Styrofoam treasure box is the sushi. I keep it separated from other items in its own takeout box with the sushi, pickled ginger (called gari) and wasabi paste. I just put a blob of the wasabi into the box to be applied after I get home.

The other items that I pick up on the buffet are stuffed mushrooms, crab rangoon, mayonnaise mussels and walnut chicken. That's all I ever get. Everything else I can easily pass by and never miss.

I have been collecting sushi recipes so that would not be a problem. It will take some practice, but I feel confident that I will be able to learn it. I will have a tremendous amount of fun experimenting with various fillings for the sushi.

I looked for a long time before I found the kind of walnut chicken recipe my favorite buffet serves. It has a creamy white sauce and it is incredibly good. Every recipe for it that I had been finding was a totally different dish but I finally found a recipe I want to try. I think it may be the right one, and the creamy sauce is mayonnaise mixed with sweetened condensed milk.

It was rather easy to find a recipe that I think will pretty well match the flavor of the stuffed mushrooms I enjoy from the buffet. They use huge mushrooms and the stuffing is piled high. They are baked or broiled before serving and then are kept warm.

I have searched for a recipe for the mayonnaise mussels and have not been able to find anything that seems as if it would be the same recipe. I don't even know exactly what the other ingredients are besides the mayonnaise, but the color of the creamy topping turns out to have an orange tint, so I have not been able to put a finger on what ingredients may be used.

My daughter's favorite item on the buffet is the crab rangoon. I was happy to find out that they seem rather easy to make. There are different recipes with variations on some of the ingredients but the basic idea is that a combination of crabmeat, cream cheese, and garlic (with a few other ingredients depending on which recipe you use) is put in the center of a won ton wrapper, folded up, and then deep fried.

When I have mastered all of these recipes, I can add a few basics such as fried rice, sweet and sour chicken or lo mein and entertain with my own buffet.

11:22 AM

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