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Archive for category chinese

Seared Pepper-Salt Tofu

Sep 19

Posted by adit in chinese, Unusual Ingredients | No Comments

Another recipe from Alford and Duguid (Hot Sour Salty and Sweet).  We just had a little bit of left over the other day and needed to do something with it.  This turned out to be the perfect thing, and it was so good that we will definitely do it again, just with more .

You definitely need a non-stick surface for this.  A well seasoned wok would be best because you can really get the high heat that you want.  A coated non-stick wok may work fine too, but I’m not sure.

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Two Pepper-Salt Spice Dip

Sep 19

Posted by adit in chinese, Unusual Ingredients | No Comments

Another recipe from Jeffrey Alford and Naomi Duguid.  This one is from Hot Sour Salty and Sweet.  It’s a simply chinese dip that I used for a seared tofu recipe (posting soon).

Ingredients:

  • 1 teaspoon dried Thai (or Kashmiri) red chili, crushed
  • 1 teaspoon dry roasted Sichuan peppercorn
  • 2 tablespoons salt

Method:

Add all ingredients to a mortar and pestle and grind to a powder.

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Dai Grilled Chicken

Sep 19

Posted by adit in chinese, Unusual Ingredients | No Comments

This recipe comes from one of our favorite series of cookbooks.  They are written by a couple names Jeffrey Alford and Naomi Duguid.  They do a lot of travel and food writing mostly (at least so far) throughout Asia.  This particular recipe comes from their book Beyond the Great Wall, which focuses on the less travelled parts of China.

Sichuan peppercorns are a really interesting beast because unlike traditional black peppercorns, they don’t provide really any heat.  Incredibly aromatic and even sensual to your tongue (they cause a slight numbing effect for me, personally), their flavor is rather intense and can be transformed through dry roasting, as is done in this recipe.

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Some thoughts on Chinese stir-fry sauce

May 10

Posted by adit in chinese | No Comments

There’s a specific taste of a particular used at Chinese restaurants.  You know the standard “brown” ?  Some may not like this flavor, but at times it just hits the spot.  I’ve been toying with getting this right, and I think I’m quite close (no, MSG isn’t the secret… maybe).  I’m just going to list the ingredients and how I make the .  Im giving only estimates for the proportions of the right now (once I have that nailed down, I’ll update this post).  You can figure out what veggies you want to add to it when you make the actual dish.

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Spicy Plum Sauce

Mar 1

Posted by pinnacle in chinese | No Comments

Source:Self-created
Prep Time:1-10 Minutes
Servings:2

I also added back the water in which the plums were boiling to add volume. If you want, you can add half a teaspoon of cornstarch to thicken it.

The goes very well with sauteed , vegetables, diced and sauteed/browned breast pieces or simply something to put on noodles/fried .

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Chinese (Vegetarian) Oyster Sauce Stir-fry

Nov 18

Posted by adit in chinese | No Comments

Chinese Entree
Source:Adit’s Laboratory
Prep Time:10-30 Minutes
Servings:2

There are a lot of ingredients here, but most are easy and will be in your kitchen. The vegetarian oyster is the only thing that might require some searching. Most Asian grocery stores will carry it. Obviously, once can substitute any vegetables you like. In fact, water chestnuts would be delicious with this .

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Sesame Tofu in Orange Sauce

Apr 7

Posted by pinnacle in chinese | No Comments

Chinese Entree
Source:
Prep Time:10-30 Minutes
Servings:3

(To use less oil, just shallow fry, takes longer, may not be desired form i.e. soft inside, crunchy outside)
You can substitute tofu for breast pieces too!

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Ginger, Garlic, Scallion Stir Fry Sauce

Mar 30

Posted by ujjaini in chinese | No Comments

Chinese /
Source:Ming Tsai
Prep Time:10-30 Minutes
Servings:4

To be truly authentic, use Chinese shaoxing wine instead of dry sherry.

The sauce tastes great with and red pepper, or some Chinese eggplant. I haven’t tried it with meat, but that should work well too.

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Bean Curd with Mushrooms

Aug 31

Posted by ujjaini in chinese | No Comments

Chinese Entree
Source:
Prep Time:10-30 Minutes
Servings:4

We just tried this recently, with some of Adit’s fried . Turned out great! More importantly, it was easy to make :)

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Mapo Tofu

Aug 31

Posted by ujjaini in chinese | No Comments

Chinese Entree
Source:
Prep Time:10-30 Minutes
Servings:4

This is a vegetarian version of the dish. If you want to add meat in addition to , saute 1/2 pound of ground beef or pork seperately and add it when putting in the .

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