This recipe is about as simple as they come for Chinese stir-fried dishes… It features ‘velveted’ chicken (the only vaguely complex part of the dish), stir-fried with blanched celery and tree-ear fungus in a sauce of seasoned chicken broth… Continue reading “Chicken with Tree Ears and Celery”
This little appetizer is my take on a dish I had a while ago at a Dim Sum restaurant in Ottawa. It was described on the menu as ‘Taiwan Pickled Vegetable’ and was chiefly cucumber with just a little red bell pepper and slivered ginger. I am not sure about the ‘dressing’… these were obviously salt-macerated ‘quick pickles’ and they were quite sweet, only a little sour, and had just a faint touch of chili heat… Continue reading “Taiwanese Pickle”
These little dumpling preparations are ‘Fun Gor’ (or fěnguǒ in Mandarin) as is indicated by the last two characters in the Chinese name. This type of dumpling is characterized by the semi-translucent wrapper that is made using a combination of starches like cornstarch, or tapioca starch, and non-glutinous Wheat flour. The English name on the menu just calls them ‘mushroom dumplings’, but the first character does not translate as ‘mushroom’ but rather, in this context, as ‘vegetarian’.
One of the classic Fun Gor is the Teochew Fun Gor, which contains ground pork and peanuts. These, however, appear to have been called ‘vegetarian’ as the filling rather mimics the Teochow variety by replacing the ground pork with mushrooms, chopped to leave a texture like ground meat, plus water chestnut in place of peanuts. There was also some celery in the mix along with, I am fairly sure, just a little bit of cilantro.
The size of the dumplings could have been a little smaller as these were a little unwieldy with chopsticks, but the taste and texture were excellent. I am still not very proficient at making the dough for this type of dumpling (as opposed to the basic wheat flour type), but I should very much like to give these a try at home…
Not long ago, I introduce you to the Asian foodstuff widely known as Fish Maw. In both the commercially available forms, plain-dried, or deep-fried, it occurs most frequently as a component of soups and braised dishes. It is also used, however, in stir-fried preparations, and, today, I am doing such a dish using shrimp and button mushrooms. The permutations, of course, are endless, but this particular pairing is very nice … Continue reading “Fish Maw Stir-Fried with Shrimp”
The picture above shows what appear to be three very different things but, in fact, they are just different forms of a product used in Chinese and South-East Asian cookery, and commonly referred to as ‘Fish Maw’. The word maw actually means stomach, or gullet, and, as such, the term for this product is a bit of a misnomer as it is really the ‘Swim bladder’ of certain bony (non-cartilaginous) species of fish. The swim bladder, is a gas filled sac that lies in the belly and allows the fish that possess them to maintain and control buoyancy at different depths.
As with a number of products in Chinese cookery, this item is used primarily for its texture. Some sources state bluntly that it has no taste of its own but, like tofu, takes on the flavors of other ingredients in a dish. In fact, it does have a certain, mild, ‘fishiness’, but it is still the texture that is important. It is rich in collagen, which not only gives a pleasant texture itself, but the collagen will dissolve into soups and braising liquids to lend added richness.
Several species are harvested for their bladders (Yellow Croaker is a favored type), but I do not know what from what fish any of the ones you see picture were taken… the packages I have, all written exclusively in Chinese characters, are silent on that point… In any event, the two basic forms are the plain dried article (the yellowish things at the bottom right of the picture), and the sort that consists of the same thing that has been deep-fried before being packaged for sale… Continue reading “Foodstuff: Fish Maw – 魚肚 (or 魚漂 or 花膠)”
The filling for these Jalapeño peppers is very straightforward and simple… not much more than ground pork with scallion and garlic, really. It is the sauce, though, that I think makes this dish. It is based on Oyster Sauce mixed with some rice wine and a little chilli oil, and the sweetness of the primary ingredient is just right without needing any added sugar… Continue reading “Stuffed Jalapeño Peppers”
Dried Abalone is one of those special ingredients, such as Shark fin, to use another example, that are highly prized, especially in Chinese cuisine. These sorts of delicacies typically just served for special occasions, not only because of the sheer expense, but also, because of the time-consuming preparation required.
For those unfamiliar, the Abalone is an open-shelled marine snail that is cultivated and harvested in many places around the world. The fresh meat is considered a delicacy in many cuisines, and one can also buy it canned, but the dried variety is most particularly associated with Chinese cookery. I have yet to try the fresh article myself, and so cannot compare it to the dried , but my experience is that dried abalone, while very tasty (and with a pleasant texture), owes much of its cachet, like, say, rare wines, or long-aged single malt scotches, to the expense rather than any special quality. That being said, though, it is definitely worth trying at least once… Continue reading “Foodstuff: Dried Abalone”
When I was a kid, I heartily disliked green-beans and I never really changed my opinion much over the years. I liked them raw, actually, as they taste quite a bit like snap-peas in that state, but, once cooked, especially by boiling, the nice sweetness of the raw product disappeared. Fresh ones were the best, if I had to eat them, but the frozen sort were rarely very good and the canned (which were all we ever got in school dinners) were nothing less than disgusting.
Once I discovered the Sichuan method of dry-frying beans, however, I found a way where I could genuinely enjoy this vegetable. In this cookery style, the beans are first quickly fried (nowadays mostly by briefly deep-frying) and then they are stir-fried a second time along with various ingredients (commonlya little ground pork, or dried shrimp) and the sort of seasoning such as chili paste, scallion and garlic, that you often find in Sichuan dishes. The taste of the fresh, raw article is preserved and the texture is terrific… Continue reading “Sichuan Dry-Fried Green Beans”
Lettuce, in the west, is pretty much exclusively thought of as a salad vegetable and always eaten cold. In Chinese cookery, however, it most commonly appears cooked and, indeed, has, traditionally at least, never been eaten raw. It is a bit unfortunate, really, that we haven’t cottoned on to the idea of cooking our lettuce once in a while as the process actually brings out flavors that are often missed. Today, I am showing you a simple preparation illustrating a common sort of dish… Continue reading “Braised Lettuce”
At the restaurant in Ottawa where I ate the above dish, it appeared on the dim sum menu as 煎釀茄子 (jiān niàng qiézi). The final two characters mean eggplant while the second character (which contains the wine radical) generally means to ferment or brew, but, in this specific context, it indicates a stuffed vegetable. The character that is a little odd here is the first which means to pan-fry. However, this particular version was, I am fairly sure, actually deep-fried.
The eggplant in question is one of the slender Asian varieties that has been cut into sections on the bias and then slit open to make a pocket for a stuffing of minced shrimp. After frying, the pieces were served in a sweetish, soy based sauce that went really well. The eggplant was nicely tender and I generally enjoyed this but the restaurant was too skimpy with the filling. Eggplant dominated shrimp to an unfortunate degree. When I reproduce this dish (probably using zucchini instead of eggplant), I will be considerably more generous…