My first year here I made a point of eating only local Chinese food. This was no sacrifice. Other than the occasional ache for mustard or bleu cheese I felt no great longing for food from home.
Something strange, or perhaps to be expected, happened this year. I started craving Western food. In China, cooking Western food isn't especially easy, but it's not impossible as long as you don't need an oven. This craving is a sign of being homesick, I guess, though I don't feel ready to go home. Maybe it's also a form of further cultural integration--letting some of my own culture back into my China life experience.
In any case, the result was some creative adaptations of Western recipes to what's available at the Chinese food markets. Several other blogs have talked about cooking Western food in China, so I'm not going to go into great detail here, providing just a list of what I cooked along with any major adaptations. (If you have any questions, send me an email or post a comment!) But I've enjoyed the process, and you might, too, if you find yourself in China craving a burrito.
Chili:
Easy to do in China. The Wok works perfectly. Substitute ground pork for beef; use a smoky ground chili powder you can find at any outdoor market.
Holiday Dinner:
Roast a whole small chicken or half a large chicken in your rice cooker. Season under the chicken skin with oil, garlic and salt. Roughly chop an onion, some celery and a carrot and put in the bottom of the cooker, then half cover with water. Put the chicken on top of the vegetables so it doesn't touch the bottom of the cooker. Start the cooker; check after about 30 minutes and add water if necessary (don't let the bottom dry out or you will ruin the nonstick coating). After 45 minutes, the chicken should be done. Use the drippings to make gravy for mashed potatoes, which you can make as you would at home. Scalloped corn is also possible without too much trouble. Pinto beans are hard to find, but you can substitute another type if you want to make baked beans. Brown sugar is now available in most supermarkets in China.
Bean Burrito Jiaozi:
You make these just as you'd make any dumplings, stuffing then steaming, frying or boiling. The only difference is the filling. For the filling, buy some already-cooked kidney beans at the street market. You usually find these where pickled cabbage is being sold (suan cai). Boil them further until they are soft. Drain. Add oil to the wok and then add the beans and spices (chili powder, cumin, salt, garlic). Mash the beans until they're a refried bean consistency and continue to fry for a few minutes.
Sour Cream:
Great for dipping your mini bean burritos. Ideally, the recipe is 1 cup of heavy cream plus 1/4 cup buttermilk. In China, cream is too expensive and buttermilk isn't available. Use whole milk and white vinegar, but double the recipe. Put the ingredients into a sterile airtight jar. Seal and let sit unrefrigerated for two or three days. Open and strain to get rid of the excess liquid.
Cake:
Easy to make in your rice cooker. It cooks really quickly, so watch it carefully to avoid burning.
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