Recipes & Cooking Notes
Recipes & Cooking Notes
Made braised beef noodle soup! For a Terry/Rhonda & Hector/Katy dinner party before Thanksgiving. To make beef shank: Used center cut beef shank. Rinse off blood, and bring to boil in cold water – skimm off foam. I just poured away all the water and rinsed off the meat. This is to clarify the soup. […]
20151001 mapo tofu: http://thewoksoflife.com/2014/03/ma-po-tofu-real-deal/ general tso’s chicken: http://thewoksoflife.com/2013/11/takeout-places-general-tsos-chicken/ chicken & snow pea stir fry http://thewoksoflife.com/2014/06/chicken-snow-peas-stir-fry/ hong kong egg tart: http://thewoksoflife.com/2014/07/hong-kong-egg-tarts/ pork fried rice: http://thewoksoflife.com/2014/10/classic-pork-fried-rice/ bubble tea: http://thewoksoflife.com/2015/06/bubble-tea/ char siu on grill: http://thewoksoflife.com/2015/07/bbq-char-siu-grill/ lanzhou beef noodle soup: http://thewoksoflife.com/2014/10/lanzhou-beef-noodle-soup/ Where to buy szechuan peppercorns: http://chinesefood.about.com/od/szechuancuisine/fl/Where-to-Buy-Szechuan-Peppercorns.htm While most Asian markets […]
Original recipe! http://www.saveur.com/article/Recipes/Mapo-Tofu Mapo Tofu (Sichuan Tofu and Ground Beef in Red Chile Sauce) INGREDIENTS 1 14-oz. package firm tofu, drained and cut into 1″ cubes Kosher salt, to taste ½ cup hong you (Sichuan red chile oil; from recipe, or use store-bought) 6 cloves garlic, minced 1 6″ piece ginger, peeled and minced 6 oz. ground beef […]
Tried to make wide rice noodle. It was decent, but next time I need to add less oil, and more black bean sauce. I had no black bean sauce, so it didn’t have that much flavor. I also didn’t have bean sprouts or gai-lan, which would have lightened the dish. Made it loosely following […]
Chicken and Onion stir fry Continuing to learn how to stir fry. This time, made it with a chinese marinade, and used the wok – INDOORS! It worked! You heat the wok until it just wisps a little smoke. Then you add oil, “hot wok, cold oil”, and then stir fry. Spread out the […]
Tried to make pork and pepper stir fry in the steel skillet. It worked OK, not much wok hei, but for this portion, it got plenty hot. Marinated the pork beforehand in shaoxing wine, soy sauce, and garlic powder for about 2 hours. Mainly wanted to write to say that stir frying at westwood […]
20141212 chinese “Jin’s” style dumplings I posted before on how to make dumplings meat, but didn’t post proportions, wrappers, etc. I made it again recently, and I’d thought I write down what the measurements are: For approximately 30 dumplings 1 lb HEB brand ground pork (80:20) — no broth injected meat 1:60 ratio salt for […]
20141123 wonton noodle soup made wonton noodle soup loosely following this recipe: http://www.seriouseats.com/2014/04/chinese-noodles-101-how-to-make-wonton-noodle.html soaked mushrooms in cold tap water for a few hours. reserved soak water. rinsed, boiled for 10 min in sugar and cornstarch. that did cook it a bit, but I should have added some salt to the shittake mushrooms — they are […]
THE SECRET TO SMOOTH DUMPLING MEAT! 20141029 It’s not cornstarch! It’s not even fat! (maybe…) It’s salt! See attached image for test dumpling at westwood! See below for science and references! A dumpling is basically a chinese sausage in a chinese wrapper! To make the meat smooth and not crumbly, take the meat, and mix […]
Crispy Pork Wonton Made crispy (deep fried) pork wonton mostly following this recipe. The major difference was the substitution of ground pork instead of pork tenderloin. It was crispy and edible, but lacks serious oomph. This could be because I undersalted it. I had really fresh ginger and garlic and green onions, […]