It has been years since I last made Tiger Skin Peppers (as many as twenty, maybe). For a long while now, I have wanted to prepare the dish for my blog but I waited in vain for the right sort of peppers to turn up in local stores and it wasn’t until this past week that some finally appeared. I grabbed a good quantity of them and will devote a small portion to this present offering.
The origin of this dish is, I believe, Sichuan, but it is very popular elsewhere. It is so named because the characteristic patterns formed on the chillies when seared at very high heat in a wok or other pan gives it a ‘tiger skin’ like appearance. Personally, I actually think that ‘Leopard Skin’ might be closer but I won’t quibble.
Anyway, once seared, the chillies are finished with a simple sauce composed of Chinese Black Vinegar, soy sauce, and, usually a little sugar. I am rounding that out with a little chopped garlic here (which is sometimes, though not always, used) but, in any event, the result makes for a very nice appetizer or side-dish… Read more
Somewhere, in my Chinese cookery book collection, I have a recipe for Shrimp that are prepared by poaching in green tea (complete with reconstituted tea leave shreds). As yet, I haven’t tried it but, not long ago, I saw a picture of squid that had been fried after dusting with greenish fragments that weren’t identified. It was clearly an Asian preparation (I forget where I saw the picture), and I suspected the green ‘bits’ weren’t any common herb as might be used in the west. I wondered if, perhaps, it might be powdered tea. Anyway, the idea sounded interesting and so I put together the little appetizer you see pictured above. The idea is still rather a ‘work in progress’, but the first attempt was interesting enough that you might like to try something along the same lines yourselves… Read more
The little appetizer you see above is made with the Japanese style rare beef, which I have already introduced to you as Beef Tataki, and pairs it with a Horseradish Sauce and a little salad garnish made from lightly salted shreds of cabbage. If you look at my post on Horseradish Root, you can see the basic sauce I made from it in the last picture. The sauce here is essentially that, although I blended it to be a little smoother and added some finely minced scallion and parsley. The combination that results here is something of an east-west fusion, although the spirit is mostly Japanese as the horseradish is very similar to Wasabi and shredded raw cabbage is the standard accompaniment for Tonkatsu. Anyway, although I found the beef needed a little salt at the table, this was a very nice little light lunch…
Today’s recipe doesn’t attempt to reproduce any particular ethnic recipe but, with the addition of cumin and added hot sauce, is probably closest in spirit to being Mexican. There is a bit of preparation involved but none of it terribly difficult and the result can make either a main course, if served with, say, rice, or a nice appetizer… Read more
I start lots of culinary projects with a view to publishing them on my blog at some point but, sometimes, the odd one gets put on the back burner and languishes forgotten in a directory on my computer. I have been going back though some of these recently and have found a couple I thought my readers might like to see. This first one was for a nice little appetizer I tried one day and, though I never got around to recording all the steps, or writing up a proper recipe, I am able to reproduce my original notes:
Halved Leek sections seasoned with garlic salt, pepper and butter, wrapped in Prosciutto. Bake for 15 – 20 minutes until Leek softened. Place inside a boned chicken thigh, add chopped fresh sage and roll up. Season the chicken with salt and pepper. Bake until golden. Drizzle with melted red-currant jelly.
And… for the verdict I recorded?
Nice but the prosciutto was a little leathery. Bacon or Pancetta next time? Hot Pepper Jelly might be nice here too.
I had been planning to use some parsnips along with my Red Bell Pepper Sauce as a side for a roast one day when it struck me that the preparation might make a very nice Spanish Tapas sort of dish, rather along the lines of Patatas Bravas. The difference here, of course, is that I am substituting the sweetness of red peppers for the usual tomato based sauce, and adding just enough chili to make it ‘sparkle’ rather than being very spicy … Read more
Combining shrimp with pork is quite common in Chinese cookery and a well seasoned blend of ground pork and chopped shrimp is one of may favorite dumpling fillings. That being said, I wanted to experiment with the typical filling for dishes that don’t include the carb load of a dumpling wrapper and today’s post shows you the first of a few little ideas I tried… Read more
The technique used in the preparation of these little appetizers is very much like the Japanese ‘Kakiage’ style of Tempura. However, I have departed from the Japanese roots a little by combining chopped scallop meat, not only with shredded Wakame seaweed, but also some finely diced Chinese Preserved Sausage. I still want to play around with the basic theme in variations to come, I think, but the result here was very good indeed … Read more
Today’s (very simple) post illustrates just one of the many variations on a common theme in Chinese cookery. Cold plates frequently commence a Chinese banquet and combinations may include dressed jelly-fish shreds, cold roast pork with crackling, or marbled tea-eggs (to name just a few). One perennial favorite is thinly sliced braised beef shank, especially where the meat has been prepared as in my ‘Red-Cooked Beef Shank ‘ recipe posted not long ago… Read more
I had a small amount of shrimp leftover in my freezer that needed to be used and so I put together this little Cantonese-style appetizer for a light snack. If you peruse the ingredient list below, it may strike you that Worcestershire Sauce and Ketchup are not particularly Chinese, but, in fact, they are both quite commonly used. Indeed, I would hazard to say that, these days, Worcestershire sauce is probably used more commonly in the far east than it is in the west. In any event, this little dish is dead easy to make and can be put together in very short order… Read more