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
Today’s feature isn’t a traditional Chinese recipe, by any means, rather it is a quick and easy means to use up leftover roast chicken, and also as a way to employ that jar of Plum Sauce you have in your cupboard for something other than slathering over Egg Rolls.
By the way, for those not familiar, Plum Sauce is a bright orange condiment commonly arriving in small (soy sauce type) plastic packets when one orders Chinese Food for home delivery. In the US, it is often called ‘Duck Sauce’… Read more
One of the secrets of Chinese Restaurant cookery is a process known as ‘velveting’ which gives meat or fish a silky, tender quality that many people find hard to reproduce at home. Basically, the idea is that the chosen ingredient, say, beef, or chicken, is first marinated in a mixture of egg-white, cornstarch, and some liquid (often rice wine or rice vinegar), and then briefly blanched in deep-fry oil, or sometimes water, before being cooked with the other ingredients of a (usually stir-fried) dish.
Quite honestly, I often don’t bother with a strictly proper velveting when making Chinese dishes as I usually wish to avoid trying to find a use of the leftover egg-yolks, but I frequently do a modified version where the egg-white, and sometimes the other liquid, is omitted. Indeed, you can find many, many any recipes here on my blog where I have done just that (Beef with Leek, for instance), but the effect is not quite the same as with the true technique. Accordingly, I am going to take a look at using the process (both oil-fried and water-blanched) here in this post today… 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
This dish is a bit like the ‘Almond Soo Guy’ or ‘Almond Guy Ding’ you often used to see on Westernized Chines restaurant menus back when ‘Chop Suey’ also used to be regularly featured. I never had either that I recall but ‘Soo Guy’ and ‘Guy Ding’ are phonetic representations of the Cantonese for ‘cooked chicken’ and ‘chicken cubes’ so today’s dish fits the bill either way. It’s quite sweet, with no other particularly exotic flavors, so it is a generically ‘Chinese Restaurant’ production if not especially Chinese beyond the appearance. It is, however, very easy to male… Read more
Date of Visit: October 3, 2015
The Red Apple is fairly close to a hotel I stayed in overnight and it was handy for a quick spot of breakfast one morning, I actually ate here (again for breakfast) many, many years ago and it doesn’t look to have changed a great deal in the meantime. Still, it is a pretty good place for cheap meal… Read more
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