Loh Mee
Serves 6
1 lbs of thick fresh noodles, or undercooked bucatini, broken in half
10oz chunked mushrooms
1.5 lbs pork, thin-sliced.
2 eggs
1 Choy sum/Gai Choy
garlic/ginger/chile
4 shallots (sliced thinly)
6 cups warm water or chicken stock or mushroom water
Slurry
Marinade for pork
3 teaspoons soy sauce
pepper
1 teaspoon corn flour
Seasoning
2 tablespoon kecap manis
2 tablespoon soy sauce
1 tablespoon balsamic/black vinegar
Salt and pepper
Marinade pork tenderloin for at least 30 minutes.
In a heated pot, add stir-fry aromatics. Add pork and stir fry until no more raw is seen. Add mushrooms and water and bring to boil.
Once water starts boiling, add noodles and seasoning. Stir well and add more water to ensure that the water covers the upper layer of noodles. Cover with lid and stew for 5 minutes on medium to high heat whilst stirring once a while to ensure even cooking. Add more water if drying up.
Break eggs over the noodles and stir it into the noodles, allowing it to break. Add greens. Add slurry if the gravy is too loose. Let sit off the heat for 5-10 minutes and it will tighten.
Serve with fried shallots, sriracha, and especially black vinegar (or balsamic).
Thursday, October 16, 2008
Green Chicken Curry
Green Chicken Curry
Serves 4
2 bunches cilantro leaves
1 bunch mint leaves
1 habanero, coarsely chopped
4 garlic cloves, crushed
1/4 cup fresh lemon juice (2 lemons)
1 can coconut milk, divided (1/2c now)
2 tablespoons canola oil
1 medium onion, finely chopped
1.75 pounds chicken thighs, chunked
1 1/2 teaspoons turmeric
1/2 teaspoon cinnamon
1/2 teaspoon ground cardamom
1/8 teaspoon ground cloves
Rest of coconut milk (1c)
Some sort of vegetable? Pot/Cauli?
Rice, for serving
In a blender, combine the cilantro, mint, jalapeño, garlic, lemon juice and 1/2c coconut milk and puree until smooth.
In a large, deep skillet, heat the oil. Add the onion and cook over moderately high heat, stirring frequently, until softened, about 5 minutes. Add the chicken and turmeric and cook, stirring occasionally, until golden in spots, about 7 minutes. Add the cinnamon, cardamom and cloves and cook for 1 minute. Add the cilantro puree and coconut milk, season with salt and bring to a boil. Simmer over low heat until the sauce is slightly reduced and the chicken is tender, about 15 minutes.
Serve with basmati rice.
Serves 4
2 bunches cilantro leaves
1 bunch mint leaves
1 habanero, coarsely chopped
4 garlic cloves, crushed
1/4 cup fresh lemon juice (2 lemons)
1 can coconut milk, divided (1/2c now)
2 tablespoons canola oil
1 medium onion, finely chopped
1.75 pounds chicken thighs, chunked
1 1/2 teaspoons turmeric
1/2 teaspoon cinnamon
1/2 teaspoon ground cardamom
1/8 teaspoon ground cloves
Rest of coconut milk (1c)
Some sort of vegetable? Pot/Cauli?
Rice, for serving
In a blender, combine the cilantro, mint, jalapeño, garlic, lemon juice and 1/2c coconut milk and puree until smooth.
In a large, deep skillet, heat the oil. Add the onion and cook over moderately high heat, stirring frequently, until softened, about 5 minutes. Add the chicken and turmeric and cook, stirring occasionally, until golden in spots, about 7 minutes. Add the cinnamon, cardamom and cloves and cook for 1 minute. Add the cilantro puree and coconut milk, season with salt and bring to a boil. Simmer over low heat until the sauce is slightly reduced and the chicken is tender, about 15 minutes.
Serve with basmati rice.
Fideos with Shrimp and Chickpeas
Fideos with Shrimp and Chickpeas
Server 4-6
4 oz. hot chorizo, chopped
1 15 oz. can chickpeas, drained
6 cups chicken stock
1 pint grape/cherry tomatoes, halved
4 cloves garlic, minced
1 package fideos or angel hair pasta, broken in half
pinch of Saffron threads
big pinch of cayenne pepper
Paprika
1 lb. large or jumbo shrimp, peeled
1/4 cup tarragon leaves, loosely packed
1 cup peas
good olive oil for drizzling
Heat a large, heavy-bottom pot on medium-high heat. Once it’s hot, add the chorizo and saute for about 2 minutes until the fat renders out. Add the chickpeas and continue to saute, stirring frequently for 3 more minutes. Add the stock, tomatoes and garlic and bring to a simmer. Once the liquid is hot and bubbly, but not boiling, add the fideos. Cook the fideos until they’re almost al dente, stirring the pot occasionally.
Right before the fideos are tender, add the saffron threads, cayenne pepper, peas and shrimp, stirring to ensure the saffron and cayenne are equally distributed and the shrimp is submerged in liquid. You are poaching the shrimp in the excess liquid so you want to be careful not to overcook them. The shrimp are done after 2 minutes, or once they turn opaque.
Once the shrimp are done, ladle the noodles into a bowl with a healthy dose of sauce. Garnish the dish with a few leaves of tarragon and a drizzle of olive oil.
Server 4-6
4 oz. hot chorizo, chopped
1 15 oz. can chickpeas, drained
6 cups chicken stock
1 pint grape/cherry tomatoes, halved
4 cloves garlic, minced
1 package fideos or angel hair pasta, broken in half
pinch of Saffron threads
big pinch of cayenne pepper
Paprika
1 lb. large or jumbo shrimp, peeled
1/4 cup tarragon leaves, loosely packed
1 cup peas
good olive oil for drizzling
Heat a large, heavy-bottom pot on medium-high heat. Once it’s hot, add the chorizo and saute for about 2 minutes until the fat renders out. Add the chickpeas and continue to saute, stirring frequently for 3 more minutes. Add the stock, tomatoes and garlic and bring to a simmer. Once the liquid is hot and bubbly, but not boiling, add the fideos. Cook the fideos until they’re almost al dente, stirring the pot occasionally.
Right before the fideos are tender, add the saffron threads, cayenne pepper, peas and shrimp, stirring to ensure the saffron and cayenne are equally distributed and the shrimp is submerged in liquid. You are poaching the shrimp in the excess liquid so you want to be careful not to overcook them. The shrimp are done after 2 minutes, or once they turn opaque.
Once the shrimp are done, ladle the noodles into a bowl with a healthy dose of sauce. Garnish the dish with a few leaves of tarragon and a drizzle of olive oil.
Tofu With Mushrooms and Greens
Tofu, Mushrooms and Greens
16 ounces extra firm tofu, cubed
1/4 cup soy sauce
1/2 cup Shao Hsing wine
1/4 cup cornstarch
4 tablespoons peanut or canola oil
3 large cloves of garlic, thinly sliced
6 scallion whites, thinly sliced on the bias
1/2 inch piece fresh ginger, thinly sliced
1 jalapeno, sliced thinly
black pepper
10oz mushrooms, sliced
1 teaspoon sugar
1 pound greens, trimmed
Some baby corn
green tops to the scallions, cut on bias into 1 inch lengths
Mix soy sauce and wine in a bowl, and put tofu in to marinate for ten
minutes. After ten minutes, turn it over and marinate the other side.
Take tofu out of the marinade, shaking some of the excess liquid off. Put
cornstarch on a plate and toss the tofu in it to dust all sides of each
piece.
Heat up wok until it smokes, then add oil. Allow to heat up until it is
nearly smoking, then add the garlic, scallions, ginger and chile, and
cook, stirring, until fragrant–about one minute. Add as much black pepper
as you like at this time.
Carefully set the tofu pieces in the wok or pan, and allow to sit without
stirring for about a minute or two to let the tofu brown on the outside.
Turn each piece so and repeat on other side, then add mushrooms and sugar
and stir fry as normal. Add the marinade.
Add the greens and the broth–and if you have mushroom soaking liquid, add
that at this time. Cook, stirring, until the greens wilt and a dark sauce
has formed, clinging to everything.
Toss in scallion tops, give a good stir, and turn out onto a platter.
Serve with steamed rice.
16 ounces extra firm tofu, cubed
1/4 cup soy sauce
1/2 cup Shao Hsing wine
1/4 cup cornstarch
4 tablespoons peanut or canola oil
3 large cloves of garlic, thinly sliced
6 scallion whites, thinly sliced on the bias
1/2 inch piece fresh ginger, thinly sliced
1 jalapeno, sliced thinly
black pepper
10oz mushrooms, sliced
1 teaspoon sugar
1 pound greens, trimmed
Some baby corn
green tops to the scallions, cut on bias into 1 inch lengths
Mix soy sauce and wine in a bowl, and put tofu in to marinate for ten
minutes. After ten minutes, turn it over and marinate the other side.
Take tofu out of the marinade, shaking some of the excess liquid off. Put
cornstarch on a plate and toss the tofu in it to dust all sides of each
piece.
Heat up wok until it smokes, then add oil. Allow to heat up until it is
nearly smoking, then add the garlic, scallions, ginger and chile, and
cook, stirring, until fragrant–about one minute. Add as much black pepper
as you like at this time.
Carefully set the tofu pieces in the wok or pan, and allow to sit without
stirring for about a minute or two to let the tofu brown on the outside.
Turn each piece so and repeat on other side, then add mushrooms and sugar
and stir fry as normal. Add the marinade.
Add the greens and the broth–and if you have mushroom soaking liquid, add
that at this time. Cook, stirring, until the greens wilt and a dark sauce
has formed, clinging to everything.
Toss in scallion tops, give a good stir, and turn out onto a platter.
Serve with steamed rice.
Niu Ro Mian
Basically red-cooked beef. Noodle soup.
niu ro mian
6-8 Servings
2.5 lbs. of brisket, most of the cap trimmed
beef bones
3-4 Tbs hot chili bean paste
1 T dark soy sauce
1 T soy sauce
sesame oil
3 cloves garlic, minced
1 inch ginger, minced
1 bunch green onions, most in batons, some for garnish
3 small tomatoes, chopped
4 star anise
sichuan peppercorn
1 T shao xing rice wine
1 T sugar
salt
white pepper
1 lbs noodles
Garnish
green onions
cilantro
~12oz bok choy, spinach, etc
Quickly boil the bones to remove impurities. Drain and remove.
Add oil to the pot and fry garlic and ginger to flavor the oil. Add the brisket the pot and brown the meat. Then add chili bean paste, dark soy sauce, soy sauce, salt, white pepper, shao xing rice wine, bones, and sesame oil.
Fill up the pot with water over the solid matter and add tomatoes, green onions and star anise. Bring to a boil and lower the heat to a simmer for 2 hours. Once it's done, add the greens.
Add salt/white pepper/sugar to your liking. Serve over noodles. Make sure the noodles are super al-dente. Garnish with green onions.
niu ro mian
6-8 Servings
2.5 lbs. of brisket, most of the cap trimmed
beef bones
3-4 Tbs hot chili bean paste
1 T dark soy sauce
1 T soy sauce
sesame oil
3 cloves garlic, minced
1 inch ginger, minced
1 bunch green onions, most in batons, some for garnish
3 small tomatoes, chopped
4 star anise
sichuan peppercorn
1 T shao xing rice wine
1 T sugar
salt
white pepper
1 lbs noodles
Garnish
green onions
cilantro
~12oz bok choy, spinach, etc
Quickly boil the bones to remove impurities. Drain and remove.
Add oil to the pot and fry garlic and ginger to flavor the oil. Add the brisket the pot and brown the meat. Then add chili bean paste, dark soy sauce, soy sauce, salt, white pepper, shao xing rice wine, bones, and sesame oil.
Fill up the pot with water over the solid matter and add tomatoes, green onions and star anise. Bring to a boil and lower the heat to a simmer for 2 hours. Once it's done, add the greens.
Add salt/white pepper/sugar to your liking. Serve over noodles. Make sure the noodles are super al-dente. Garnish with green onions.
Spicy African Chicken and Potato Stew
Spicy African Chicken and Potato Stew
4 to 6 servings
2 tablespoons vegetable oil
2 pounds chicken thighs, chunked
1 medium onion, coarsely chopped
1 tablespoon finely minced fresh ginger
4 long green chiles, seeded and slivered
1 habanero pepper, minced
½ to 1 teaspoon salt
¼ teaspoon freshly ground black pepper
2 teaspoon curry powder, preferably Madras
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
2 large potatoes, peeled and chunked
1 bay leaf
1 cup water
Scallions
Slurry
Heat the oil in a large heavy skillet or Dutch oven and brown the chicken thighs over moderate heat, turning to brown evenly on all sides. While the chicken is browning, add the onion, ginger and chiles, stirring them to saute. When the chicken is browned, sprinkle it with about one-half teaspoon of the salt and the black pepper, curry powder, cinnamon, nutmeg and allspice.
Add the potatoes and turn them briefly in the pot. Add the bay leaf and water, bring to a simmer; then cover and cook over low heat for about one hour, until the chicken and potatoes are tender. Uncover, and if the sauce is too liquid, cook it down rapidly. Remove the bay leaf. Taste for salt and adjust the seasonings, if necessary.
4 to 6 servings
2 tablespoons vegetable oil
2 pounds chicken thighs, chunked
1 medium onion, coarsely chopped
1 tablespoon finely minced fresh ginger
4 long green chiles, seeded and slivered
1 habanero pepper, minced
½ to 1 teaspoon salt
¼ teaspoon freshly ground black pepper
2 teaspoon curry powder, preferably Madras
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
2 large potatoes, peeled and chunked
1 bay leaf
1 cup water
Scallions
Slurry
Heat the oil in a large heavy skillet or Dutch oven and brown the chicken thighs over moderate heat, turning to brown evenly on all sides. While the chicken is browning, add the onion, ginger and chiles, stirring them to saute. When the chicken is browned, sprinkle it with about one-half teaspoon of the salt and the black pepper, curry powder, cinnamon, nutmeg and allspice.
Add the potatoes and turn them briefly in the pot. Add the bay leaf and water, bring to a simmer; then cover and cook over low heat for about one hour, until the chicken and potatoes are tender. Uncover, and if the sauce is too liquid, cook it down rapidly. Remove the bay leaf. Taste for salt and adjust the seasonings, if necessary.
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