Sweet Almond Soup

½ cup unblanched almonds

3 tablespoons long grain rice

2 tablespoons Chinese dates

2 tablespoons vegetable oil

2½ cups milk

2 tablespoons sugar

1. Process the almonds in a blender or food processor into a fine powder. Combine 3 tablespoons of the processed almonds with the white rice and process again. Add water, a few drops at a time, to form a paste.
2. Process the Chinese dates into small pieces and set aside.
3. Add oil to a preheated wok or heavy skillet. When oil is hot, add the milk and heat until it is almost, but not quite, boiling. Add the almond and rice paste and cook for 10 minutes at a near boil, stirring frequently.
4. Bring the milk to a boil. Add the sugar, stirring. Add the Chinese date pieces. Serve chilled.

Chinese Potato Salad

4 potatoes

2 eggs

3 tablespoons mayonnaise

1½ tablespoons soy sauce

1½ teaspoons chopped cilantro leaves

¾ teaspoon Hot Mustard Sauce (page 18)

¾ teaspoon sugar

¼ teaspoon plus a few drops of sesame oil

1 cup shredded napa cabbage

cup chopped red onion

1. Boil the potatoes and hard-boil the eggs. Drain and peel the potatoes, and cut them into bite-sized squares. Slice the hard-boiled eggs.
2. Mix together the mayonnaise, soy sauce, cilantro leaves, Hot Mustard Sauce, and sugar. Stir in the sesame oil.
3. Mix the potatoes, eggs, shredded cabbage, and chopped red onion together in a large bowl. Mix in the mayonnaise sauce. Keep in a sealed container in the refrigerator until ready to serve.

Main Dish Salad

The common tossed green salad is unknown in Chinese cuisine. A salad can be hot or cold, an appetizer or part of the main meal. It may even take the place of a sorbet when served between courses.