I tried something new today and my fellow eaters and I were very fond of it. We had Twice Cooked Pork from the thewoksoflife.com website. 😋🤩
You need a slab of pork belly and Pixian Doubanjiang (spicy fermented bean paste), a leek, hot green peppers, and some other seasonings. If you can’t get shaoxing wine, replace it with dry sherry.
It took me about an hour as the pork needs to boiled first but during that time you can prepare all the other ingredients and start cooking your rice. After that it’s basically some quick stir-frying and you are done. (I also deglazed the wok with some of the pork broth and added a little more seasoning to get some sauce, but that’s not part of the recipe. 😅)
Now I need to think about what to do with the two litres of pork broth still left over.
In this week's The Tastiest newsletter, we invited Michelle, the creator of @SiftandSimmer, to share her tips and recipes for making dim sum. Here's her @Flipboard Storyboard, which has recipes for all your brunch favorites, from siu mai and spring rolls to silky mango pudding. There's even a method for how to cook chicken feet, if that's what floats your culinary boat. Sadly, the Storyboard won't make you magically acquire the skills to fold and wrap dumplings, but there are plenty of tips and diagrams so you can start practising.
knife cut noodles are delicious! a bit like a tagliatelle. you can find them in many Asian markets, made in Taiwan or China. I like the Taiwanese ones best (Chinese ones have a different texture but are also good)
they may also be spelled ‘dao hsiao mian’ or ‘dao xiao mian’
boil noodles separately from soup. Just like in pasta. The starchy water isn’t tasty.
It's not really about food. It's about the time the Trader Joe's scallion pancakes made me cry and have an identity crisis, but not for the reasons you think.
Since there was still some of my tomato sauce in the fridge and I wasn’t too happy with my efforts yesterday, I tried making sweet & sour sauce from it again. It was definitely worth it!
While the rice was doing its thing, I went back to the basics and only fried green peppers with red onions. I mixed the sauce ingredients in a small saucepan and heated them up. Those items stayed on low heat and had to wait while I made some Chinese street style tofu slices (I had prepared the ingredients for that first). At the very end I put potato starch mixed with water into my sauce, to thicken it slightly. I served everything up. Yummyyyy!
Recipes used: https://www.copymethat.com/r/rRH3dBtlo/vegetables-with-sweet-and-sour-sauce/ https://www.copymethat.com/r/WF39ZbMLy/fried-tofu-chinese-street-food-style/
My dinner tonight is this braised soy & garlic soft tofu, with ground pork, button mushrooms & green onions. Eating with some plain rice congee. Softer foods, for my recovering gums, after 2 back to back molar extractions.
Cutting & chopping propagated #GreenOnions to use with Teochew beef & meatball soup. We have 2 jars on our kitchen windowsill that we harvest from. We grow them outdoors too.
Harvested some of our Chinese chives & bean sprouts. Fried them up with lots of garlic & sprinkles of salt n pepper. It is simple, tasty & healthy. Cooks up in less than 5 minutes.
Tonight, I made the family Chinese cabbage soup, with lean chicken, fish balls, lobster balls & green onions. We eat with steamed basmati rice. Basmati is better for Mom than other rices due to lower GI score - she can only have rice in small amounts now. I'm trying to get her Type 2 diabetes management under control & customized diet helps Mom a lot.
Made myself some fried #asparagus & #Teochew style soy garlic fried #porkChops (cut after cooking). Eating them with steamed jasmine #rice. Today's #lunch in a bowl.
Made a pot of #Teochew style chicken with preserved lemon #soup. We eat it with steamed rice. It's a longtime traditional comfort soup. Helps with gut health & sore throats. We use our own preserved lemons.
There's a few different cultures, from across Asia into the Middle East, that use preserved lemons in cooking. I've tried Moroccan & Cambodian preserved lemon dishes before.
Yesterday we had Mapo Tofu (minced meat and tofu) with just a little bit of Napa cabbage. It was nice and spicy because of the Pixian Doubanjiang (spicy fermented bean paste) that I used for it. There are so many interesting seasonings in this world.
Wong’s Wok Closes Its Last Location (urbanmilwaukee.com)
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