Today’s offering is inspired by a Sichuan dish that features flash-fried green beans combined with ground pork, plus chilli and other typical Sichuan seasonings. The dish you see above departs from the basic theme by using zucchini, and the ‘three flavoured’ appellation stems from the fact that three different taste components are represented. The dish is spicy hot with homemade Simple Chilli Oil, salty, from Preserved Radish, and rich in the umami flavour of Chinese Dried Shrimp. Anyway, I have to apologize that I managed to lose my notes made whilst making this preparation but I think I can describe the basic idea as follows:
Reconstitute and then finely chop dried shrimp reserving the soaking water. Chop a similar amount of Preserved Radish finely. Fast fry batons of zucchini at very high temperature to sear the surface but leaving the flesh still crisp tender. Fry a little ground pork, separating the meat into ‘crumbs’ then add some minced ginger, white pepper, and garlic salt, followed by the radish, chopped shrimp and the soaking water. Add a little rice wine and cook until the liquid is almost gone. Add the zucchini and sauté until heated through then stir in some chilli oil (including the solid chilli flakes) and serve hot
I think you should be able to get the basic idea from the above. In any event, the result was really delicious…
This omelettes, or egg-cakes, picture here contain Preserved Radish and Conpoy and are thus quite Chinese in character, although I don’t know if this particular combination has actually ever been tried before. I had first thought of serving them with the typical ‘brown sauce’ that was once common on westernized versions of ‘Egg Foo Yung’ but, instead, I went a little Japanese and just drizzled them with a little ‘Eel Sauce’, sweet condiment rather like Chinese Oyster Sauce, that one often encounters topping the Japanese ‘pizza’ known as Okonmiyaki. If this is not something you have on hand, you could substitute a little Oyster Sauce with a little rice wine and sugar added… Read more
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
Today’s dish illustrates one use of the Preserved Radish that I introduced to you not long ago. In this case, it is a stir-fried dish with the primary ingredient being water-velveted Pork along with some Black Chinese Mushroom … 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
I frequently use the Chinese Velveting Technique with both chicken and beef to produce that silky, tender ‘mouth-feel’ one experiences with meat in Chinese restaurants, but rarely have I used it with pork. Mostly, this is because I prefer the fattier cuts with have their own unctuous softness but, a few days ago, I purchased a large pork loin which, as you probably know, is very lean and rarely as juicy and tender as the fattier bits when cooked. I don’t often buy the tenderloin (for the reason as aforesaid), but the price was right and so I bought a good hunk with a view to doing a few different dishes. Most of it was divided into three separate pieces for later use, but I decided to use the trimmings in a stir-fried dishes with the meat first nicely ‘velveted’ … Read more
I have, of late, been trying to include a bit more fish in my diet, even though fresh fish is not easily available in these parts much of the time. Today, however, I came across some nice cod fillets in my local store. Normally, with cod, I like the basic battered ‘English Style’ fish and chips, but starchy carbs are something I am trying to avoid and so I opted for a much simpler and lighter Chinese style dish… Read more
It’s been ages since I last steamed a fish (years in fact). Today, I am steaming a whole Tilapia using a very popular Chinese method. It is quite simple but (and trust me on this one), you really want to try this recipe yourselves… Read more
One of my oldest cookery books, ‘The Great Book of Chinese Cooking’ contains a recipe for something it calls ‘Chrysanthemum Chicken’; so named, apparently, because the appearance is supposed (with some poetic license, one presumes), to resemble the bloom of that particular flower. Now, I have to say that, as far as I am concerned, any such resemblance in that regard is a faint illusion at best. Moreover, every other recipe for Chrysanthemum Chicken I have ever come across derives its name from the fact the Chrysanthemum petals, or greens, are used as an ingredient, and not because of any particular floral quality in the presentation. Anyway… today’s dish is inspired by that old recipe and, though I have departed from the flavorings a little, my result looks quite a bit like the picture of the original… Read more
As I have mentioned before, any dish with ‘Dragon and Phoenix’ in the title generally means that it is made with shrimp and chicken. I put together this particular combination in order to show you the use of my homemade Simple Chili Oil as a dish ingredient rather than as a condiment and I have called it a ‘Kung Pao’ dish even though I stray from the traditional cookery methods a little. In the proper Sichuanese versions of Kung Pao cookery, chilies are fried in very hot until almost black, and the result is a characteristic scorched chili flavor with which the other ingredients are infused… my homemade oil definitely has that quality Read more