cod fish recipes: 1a. Szechuan

Showing posts with label 1a. Szechuan. Show all posts

Showing posts with label 1a. Szechuan. Show all posts

Cumin beef 孜然牛肉

I did not update this blog for a very long time, was feeling lazy and uninspired. Today recipe is a moreish spicy beef with cumin.

Zi Ran Niu Rou 孜然牛肉

Cumin beef originates from the Muslim populated North-West of China. This dish is popular in many parts of China like Sichuan and Hunan, over here in UK I believe this has become very popular in many Sichuanese restaurants and home cooking

Sichuan liang fen 川味涼粉 (Starch jelly noodles)

Liang fen 涼粉 is a jelly noodles made with starch and water. Starch and water is cooked to a thick custard, set and chilled. It is then cut into whatever shape and size you like then dressed in a Sichaun spicy sauce with some spring onion, coriander and few sesame seeds etc...

If you like rice noodles you will love liang fen. This jelly noodles is much springier and better texture than rice

Sichuan sugar and spice infused soy sauce 複製醬油

Fu zhì jiang you 複製醬油 loosely translated as replicated soy sauce. Another common name you may come across is red soy sauce 红酱油 for tian sui mian 甜水麵. This is an aromatic sugar and spice infused/reduced soy sauce for many Sichuanese dishes especially for snack xiaochi 小吃 and salad 凉菜 including noodles.

1 cup light soy 生抽
2 tbsp dark soy 老抽
1 piece rock sugar/ plain sugar (about 2 tbsp) 冰糖/ 白糖
4

Sichuan style spicy lap cheong 川味麻辣香腸

Chuan wei ma la xiang chang (in Mandarin) 川味麻辣香腸

川 = Sichuan 味 = flavoured 麻 = numbing
辣 = hot 香 = fragrant 腸 = sausage
Lap cheong (Cantonese)/ la chang (Mandarin) 臘腸
lap / la 臘, in Chinese this normally means wax but in this context it means cured.cheong is Cantonese for sausage, in Mandarin it sounded as chang.

I have been making my own lap cheong many times now I no longer buy

Stir fried blistered green chilli 虎皮尖椒

Hu pe jian jiao 虎皮尖椒

I was pleased to find some large green chillies from the market. I asked the store keeper if they are spicy he just shrugged his shoulders how helpful! In the end I bought a handful (just over 1/2 lb) to try in case they are not as nice as I thought. These chillies were quite long about 12 - 15cm long.

I love Sichuan Hu pe jian jiao 虎皮尖椒 or stir fried blistered green

Kung Po Chicken 宮保雞丁

Finally got the laptop back after a week. Phew!

Kung po or kung pow chicken (gong bao ji ding 宮保雞丁) is probably the most famous Sichuan chicken dish outside China. It is listed in nearly all Chinese restaurants or takeaways menu worldwide. There are many versions or westernised kung po chicken, many include diced vegetables and most used cashew nuts. The real Sichuanese style has few

Pickled (fermented) chopped chilli 剁椒

Duò jiāo 剁椒 is a pickled/fermented chopped chilli popular in Hunan and Sichuan. It does not contain any vinegar but lactic acid is produced during fermentation. This pickle is easy to make at home and ready to eat after few days but if you like it tastes sour best keep it for 2 - 3 weeks before use. This pickled/fermented chilli is a popular ingredient for steamed fish especially fish head. Take

Chongqing hot & sour noodles 重慶酸辣粉

重慶酸辣粉 Chongqing suan la fenChongqing hot and sour noodle soup is one of the world favourite Chinese noodles, popular not only in Chongqing but also in Sichuan. I love it, it's spicy, salty, sour, garlicy and the noodles are soft and slippery. A bowl of red hot slurping goodness. This noodle soup can be a fast food, can prepare in minutes if all the components/ingredients are prepared in advance.A

Dry fried green beans 干煸四季豆

Sichuanese dried fried green beans. i.e. 'gan bian si ji dou' 干煸四季豆, are delicious with rice or just with beer. The beans are tender sweet and a bit spicy with yummy salty bits of dried shrimps and Sichuan preserved vegetable (zha chai). Many recipes like to add minced pork (ground pork) I find it unnecessary.The beans are fried in oil then stir fried. You may be disgusted how oily it can be,

Cold chicken noodles with sesame dressing 麻醬雞絲冷麵

It hot hot hot over here. I just want to keep away from cooking as much as I can.Cold noodles is something which is quite appetising in this warm weather. Cold noodles with sesame dressing 'ma jiang ren mian' 麻醬冷麵 is common in northern part of China as a snack for the warm summer. This cold dressed noodles can be plain (vegetarian) with a bit of vegetables like bean sprouts and/or cucumber. For

Sichuan dry fried shredded beef 干煸牛肉絲

Dry fried shredded beef or 'gun ban niu rou si' 干煸牛肉絲 is a delicious Sichuan dish.'Gun ban' 干煸 is a twice cooked method whereby meat or vegetable is shallow fried with oil till dry and brown, this frying gives a lot of flavour to the meat or vegetables. The fried meat or vegetable is then stir fried with a spicy and savoury flavour. Famous 'gun ban' dishes are dry fried shredded beef or 'gun ban

Steamed beef with roasted rice 粉蒸牛肉

Fen zheng niu rou 粉蒸牛肉 or steamed beef with roasted rice is a popular Sichuanese dish. It's spicy beef coated with roasted glutinous rice. This dish can be presented in several ways, one is to steam the beef with a bamboo steamer. I don't really like using bamboo steamer because the meat juice will stain the bamboo making cleaning a pain. I prefer to use a large noodle soup bowl like this below,

Sichuan potato salad 凉拌土豆

This potato salad is very nice as a side dish or eaten on its own. I made this reasonably mild not swimming in chilli oil like how the Sichuanese would have done so hot it will burn and numb the tongue very rapidly.Salad is simple to make. Use non floury potato. The potato is either sliced paper thin or cut into match sticks. I used a mandoline which took less than 2 minutes. For this recipe I

Spinach and glass noodles salad 粉絲菠菜塔

Here is another Sichuan style salad with spinach and glass noodles, eaten warm or cold.Simple and refreshing vegetarian. Moulding with a cup makes a nice presentation as a starter.This recipe is enough for 2.Ingredients:40 -45g glass noodles or bean thread or fun see300g spinach (better use young spinach with stalks), very cheap from Asian or Chinese supermarket1 tbsp grated ginger1.5 tbsp sesame

Bang bang chicken 棒棒雞

Chinese usually prefer food hot then cold. There are exceptions like Sichuan 'liang pun 凉拌' which are salad style dishes, one of these is the well known bang bang chicken (or more correctly pronounced as 'bung bung ji' 棒棒雞).The name bung bung ji came from the way the chicken was prepared. Traditionally the cooked chicken was bashed with a wooden stick before shredding. In Chinese wooden stick is

Jia Chang Tofu (家常豆腐)

Jia Chang tofu is fried tofu braised in a spicy sauce with a little meat and maybe a simple vegetable like bamboo shoot, a common Sichuan dish. I have noticed most people described this dish as 'homestyle tofu' which is not really correct. The two words Jia Chang (家常) though is the same writing as 'homestyle' in Chinese but when talking about Sichuan Jia Chang it means this is a type of cooking

Twice Cooked Pork (回鍋肉)

Twice Cooked Pork (回鍋肉Hui Guo Rou) means cooked meat is returned to the pot to cook. This tasty stir fried pork is probably one of the many well known Sichuan dishes.The origin of Twice Cooked Pork has different stories:- This is from Wiki's writer 'The dish is said to have originated from the Qing Dynasty, while the Qianlong Emperor toured Sichuan. Qianlong demanded a feast in every stop that he

Fish fragrant pork

Fish fragrant style cooking is probably my favourite at the moment. I am addicted to chilli bean sauce :).. Dead easy recipe and delicious.For the recipe (enough for 3)Ingredients:300g lean pork150g bamboo shoothandful of soaked woodear or tree fungus or black fungus 木耳(about 3 - 4 whole dried pieces or small handful of ready chopped dried)2 - 3 cloves garlic1 - 2 tbsp chopped ginger2 tbsp

Chengdu Chicken

Chinese: 成都子雞 (Chen du ze jee)Bought a new brand of chilli bean sauce (or chilli oil bean paste as translated from Chinese), made in Sichuan. Very cheap and quite oily. The smell and flavour is much better than any brands I had used. I will from now on look out for this brand. A picture of this can be seen at the background in the picture below.Been wanting to make Chengdu chicken for ages

Ants climbing the tree

Chinese: 螞蟻上樹 (ma yee sung su)This is a typical Sichuan dish, a cheap comfort food. The bits of minced pork resemble the ants climbing up the pile of noodles like the tree branches/twigs and maybe the spring onion bits look like the leaves? Funny Chinese imagination ;) and not very foodlike! Last thing I want to eat is a plateful of ants and tree branches. Anyway aside from the name, this dish