Spicy Thai Shrimp and Noodles

Posted on March 3, 2010 | Leave a comment

2 tbs minced roasted peanuts
1/3 cup minced red bell pepper
1/4 cup minced freah cilantro
1/4 cup minced freah green onions
2 cups bean sprouts
2 eggs
salt
1/2 lb dried spaghetti style noodles, preferably chinese
1/2 lb shrimp, cleaned, deveined, and butterflied
1 tsp peanut oil

Sauce:
3 (or more) cloves garlic, finely minced
1 tbs peanut oil
3 tbs dry sherry (I like Paul Mason Pale Dry Sherry)
3 tbs light soy sauce
2 tbs sweet chili sauce
2 tbs lime juice, plus 2 limes
2 tbs light brown sugar
1 tsp hot chile garlic sauce or paste (or to taste)
1 tsp grated or finely minced lime peel

Advanced Preparation
Arrange peanuts, red pepper, green onions, coriander and bean sprouts a plate or serving dish. Set aside.

Beat eggs well. Place a 12 inch non-stick or case iron skillet over medium heat. When hot, add 1 teaspoon oil and rub over surface with paper towel. Add half the egg and roll it around the pan to form a thin pancake. When set, in about 30 seconds, flip over and cook for a few seconds on the other side. Remove from pan. Lightly oil pan and make a second pancake. After pancakes cool, roll into cylinders and cut into shreds. Arrange on platter with vegetables and peanuts.

Prepare Sauce
In a small bowl, combine sherry, soy sauce, sweet chile sauce, lime juice, brown sugar, hot chili sauce and lime peel. Set aside.

Last Minute Cooking
Cook the noodles for about 5 minutes in 4 quarts of water. Noodles should still be firm to the bite (al dente). Drain in colander and transfer back to cooking pot. Add a little peanut oil to the noodles to prevent sticking.

Meanwhile, in a small sauce pan over medium high heat, saute the garlic for a few seconds. Do not burn. Then add the remaining sauce ingredients and bring to boil. Remove from heat.

Heat 1 tsp oil in a wok. Add shrimp, and cook until barely done, about 1 minute. Add cooked noodles, sauce, 1/2 the bean sprouts and 1/2 egg shreds. Stir-fry for 1 minute to mix and heat all ingredients. Transfer to heated platter. Serve at once, accompanied with the minced vegetables, peanuts and lime wedges.

Modification of a Hugh Carpenter recipe

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Posted in Chinese Recipes, Noodle Dishes

Vietnamese Tamarind Soup

Posted on March 3, 2010 | Leave a comment

2 tbs tamarind concentrate
1/2 cup boiling water
1/2 lb raw prawns, shelled & deveined
2 garlic cloves, chopped
1/4 cup & 1 tsp fish sauce
freshly ground black pepper
2 tbs peanut oil
2 shallots, thinly sliced
3 stalks lemongrass, white bulb crushed
1 large ripe tomato, cored, seeded and cut in wedges
2 tbs sugar
1/4 fresh pineapple cut in small chunks ¼ inch thick
1/2 cup bamboo shoots, drained & thinly sliced
1 tsp salt
2 Serrano chile peppers, minced
1/2 cup fresh beans sprouts
1 scallion, thinly sliced
2 tbs mint leaves, shredded

Dilute the tamarind concentrate with 1/4 cup warm water. Halve each prawn lengthwise. In a bowl combine the shrimp, garlic, 1 tsp of the fish sauce and pepper to taste. Set aside for 30 minutes.

Heat the oil in a large saucepan. Add the shallots and lemongrass and sauté briefly without browning. Add the tomatoes and sugar and cook over a medium heat until slightly soft. Add the pineapple and bamboo shoots and cook, stirring, for about 2 minutes. Add 5 cups of water and bring to a boil over a high heat. Stir in the tamarind water, salt and remaining fish sauce. Reduce the heat to medium and simmer for 5 minutes. Stir in the prawns, chili and bean sprouts and cook for 30 seconds. Add the scallion and mint. Remove from the heat and discard the lemongrass. Ladle into a serving bowl and serve at once.

Add rice noodles to this soup to make it into a one-dish, comforting meal.

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Posted in Chinese Recipes, Soups

Soup with Shrimp and Bean Thread Noodles

Posted on March 3, 2010 | Leave a comment

4 cups chicken stock (homemade, if possible)
1/4 lb shrimp, cleaned, deveined, finely minced
1 tbs finely minced garlic
1/2 tsp ground white pepper or black pepper
1/2 tsp salt (omit if using canned chicken stock)
small handful of cloud ear mushrooms
4 Chinese black mushrooms
1 packet (2-oz) bean thread noodles
1 tbs fish sauce (2 if you like fish sauce)
3 slender green onions, thinly sliced crosswise
2 tbs fried garlic in oil (see below)
small handful of fresh cilantro leaves

Soak the cloud ear mushrooms in warm water for 30 minutes. Drain and trim away any hard little navels, then slice the cloud ears into long thin strips. Set aside

Soak the black mushrooms in warm water for 30 minutes. Remove mushrooms from liquid. Cut off the tough stems and slice the mushrooms into 1/4 inch strips. Pour the mushroom soaking liquid into the stock. Set aside

Place the bean thread noodles in a bowl, cover with warm water and soak until softened, about 30 minutes.
In a small bowl combine shrimp, garlic, pepper and salt. Set aside.

In a medium saucepan, bring the stock to a rolling boil over medium heat. Drop small clumps of the seasoned shrimp into the boiling stock. Skim off and discard any foam that rises to the surface as the meat cooks. Simmer for 2 minutes. Drain noodles and dump the tangle onto your cutting board. Cut through the pile of noodles crosswise and lengthwise. Add the noodles, cloud ear mushrooms and black mushrooms to the boiling soup. Stir in the fish sauce and green onions and remove from heat. Transfer to serving bowl and add a sprinkling of pepper, garlic, oil and cilantro leaves. Serve hot.

Serves 6

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Posted in Chinese Recipes, Soups

Hot and Sour Soup

Posted on March 3, 2010 | Leave a comment

4-6 dried black mushrooms
4-6 pieces black fungus
¼ lb lean pork, cut in matchbook size pieces
5 tbs sherry
4 cups chicken broth
½ chicken breast, boned, skinned, cut in matchbook size pieces
½ cup sliced bamboo shoots, cut in matchbook size pieces
¼ lb extra firm tofu, cut in ½ inch cubes
1/4 cup rice or white wine vinegar
5 tbs light soy sauce
2 tbs tapioca starch
¼ cup cold water
1 tsp white pepper
2 tbl sesame oil
1 egg, lightly beaten
2 whole green onions cut in 1 inch diagonal slices
salt

Soak mushrooms in warm water 30 minutes. Cut off and discard stems. Thinly slice mushrooms. Reserve water for soup. Soak fungus in warm water 30 minutes. Drain. Pinch out hard center and cut fungus into thin strips. Combine pork with 1 tbs sherry. Combine chicken with 1 tbs sherry. Combine tapioca starch and water.

In a pot, heat chicken broth to boiling. Add mushrooms, fungus, pork, chicken and bamboo shoots. Stir several times, reduce heat, cover and simmer 5 minutes. Add tofu, soy sauce and vinegar, heat 1 minute uncovered. Blend tapioca starch and water. Add to soup and cook, until slightly thickened. Turn off heat, add white pepper and sesame oil. Stirring continuously, slowly pour egg into soup. Sprinkle with green onion. Serve.

Serves 4

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Posted in Chinese Recipes, Soups

Stir-Fried Tofu with Broccoli

Posted on March 3, 2010 | Leave a comment

1 lb firm Chinese style tofu
1 lb broccoli, cut into 1 to 1 1/2 inch pieces
1/4 lb mushrooms, quartered
1 tbs minced garlic
1 tsp minced ginger
2 tbs peanut oil

Cooking sauce
1/2 cup chicken broth
2 tbs oyster sauce
2 tbs dry sherry
1 tsp sugar

2 tsp cornstarch
1 tsp sesame oil

Combine all ingredients in cooking sauce in a small bowl.

Cut tofu into 3 wide slabs, cover with paper towels, and wrap in a dish towel. Place on a dry surface and position a cookie sheet on top of the tofu. Place a weigh on the cookie sheet and let rest for 1 hour. This will dry out and compact the tofu so it will stir fry properly. Unwrap and cut in 3/4 inch pieces.

Heat 1 tsp peanut oil in wok. When very hot, add the tofu. Stir-fry to coat. Let tofu brown on one side then stir-fry for a second to move the tofu around. When tofu is brown on all sides, remove from pan and set aside.
Heat 1 tbp peanut oil in wok. When very hot, add broccoli, garlic and ginger and stir-fry for 1 minute. Add 3 tbs water and reduce heat, cover, and cook for about 2-3 minutes. Broccoli is done when it becomes a bright. Remove from pan and set aside.

Heat 1 tsp peanut oil in wok. When very hot, add mushrooms. Stir-fry 2 minutes until done. Return tofu and broccoli to wok along with cooking sauce. Stir-fry for 2-3 minutes more, until sauce becomes thick.

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Posted in Chinese Recipes, Vegetables

Stir-Fried Broccoli and Black Mushrooms

Posted on March 3, 2010 | Leave a comment

2 tbs peanut oil
2 cloves garlic minced
1 bunch broccoli
8 dried black mushrooms, soaked in water (save water for sauce)
½ large onion, cut in 1 ½ inch pieces

Cooking sauce:
½ cup chicken stock
1 tbs dark soy sauce
2 tbs oyster sauce
1 tsp sugar
1 tsp ginger, finely minced
1 tbs dry sherry
1 tsp sesame oil
1 ½ tsp tapioca (or corn) starch

Wash broccoli and drain. Cut broccoli in 1 inch pieces. Remove stems from black mushrooms and discard. Save mushroom soaking water. Slice mushrooms into bite size strips. Mix chicken stock, mushroom soy, oyster sauce, sugar, ginger, sherry, sesame oil, tapioca starch and reserved mushroom soaking water and set aside.

Heat oil in wok. Add black mushrooms. Stir-fry 1-2 min. Remove from wok and keep warm. Heat oil in wok. Add onion pieces and stir fry about 3 min. Add garlic and continue stir-frying until onions are charred. Remove from wok and keep warm. Heat oil in wok. Add broccoli and stir-fry 1 min. Add 3 tbs water to wok, lower heat, cover and cook 2 min. Remove cover, increase heat to high, and stir-fry until dry. Add mushrooms, onion and the sauce to wok. Stir-fry until thickened. Serve.

Serves 4

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Posted in Chinese Recipes, Vegetables

Scallion Pancakes with Ginger Dipping Sauce

Posted on March 3, 2010 | Leave a comment

Ingredients:
2 cups all purpose flour
1/2 tsp baking soda
1 cup boiling water
1/2 cup sliced scallions
1 tablespoon sesame oil
Toasted sesame seed
1/4 cup canola oil
Salt and black pepper to taste
1/2 cup ginger dipping sauce, recipe to follow

Directions:

In a bowl, sift flour. Slowly add water in a steady stream while mixing with a wooden spoon. Keep adding water until a ball is formed. With the same procedure, one can use a food processor with a metal blade. Let ball of dough relax for about 30 minutes and cover with damp cloth.

On a floured surface, roll out dough into a thin rectangle. Brush on oil mixture, cover with scallion and season with salt. pepper and sesame seeds. Carefully roll dough like a sponge cake. Cut into 4 pieces. Take one piece and twist 3 times. Make a spiral out of this and roll again and flatten to achieve a 5 to 6 inch pancake. In a hot non-stick pan, coat with canola oil and pan sear both sides until golden brown. Cut into wedges and serve immediately with dipping sauce.

Ginger Dipping Sauce

1/4 cup thin soy sauce
1/4 cup Chinese chinkiang vinegar
1/4 cup sliced scallions
1 teaspoon minced ginger
1/2 teaspoon red pepper flakes
1 teaspoon sugar
Combine all ingredients.

Modification of Ming Tasi Recipe

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Posted in Appetizers and Salads, Chinese Recipes

Green Bean, Roasted Pepper and Goat Cheese Salad

Posted on March 3, 2010 | Leave a comment

1/2 recipe Hunan Roasted Peppers
1/2 lb green beans (long or Blue Lake)
1/4 cup sesame seeds
7 oz cylinder goat cheese

Dressing
1 1/2 tbs balsamic vinegar
1/2 tsp salt
1 tsp dijon mustard
1 tsp minced garlic
3 tbs corn oil
1 1/2 tbs olive oil
Freshly ground black pepper (10 turns of the mill)

Special Equiptment
Unwaxed dental floss or fine sting

Preparation:
Make the Hunan Roasted Pepper ahead of time.
Make the dressing by mixing together the vinegar, salt, and mustard. Stir until the salt is dissolved, then add the garlic, corn oil,olive oil and black pepper. Continue to mix until the dressing has thickened slightly.

Cut stem ends from green beans. Steam or microwave until they have softened, but still have some crunch (steam: 3-4 min, microwave: 2-3 min). Place the beans in ice cold water for about a minute until they cool. Drain in colander and set aside.

Heat a small skillet on low. Place sesame seeds in the skillet and heat for about 5 minutes until they brown. Empty the seeds on a flat plate.

Using the string or dental floss, cut the goat cheese into 4 or 6 disks. Dip the rounds in the sesame seeds, coating on both sides.
Select a flat serving dish. Arrange the beans to form a border. Scatter the roasted peppers on top of the beans. Place the sesame-coated cheese rounds in an overlapping pattern in the center of the serving dish. Spoon the dressing over the beans and peppers. Serve at room temperature.

Serves 4 to 5

From Nouvelle Chinese Cooking by Karen Lee

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Posted in Appetizers and Salads, Chinese Recipes

Baked Hoisin Sauce Chicken Wings

Posted on March 3, 2010 | Leave a comment

Ingredients
15 chicken wings
1 tablespoon honey or syrup
4 tablespoons hoisin sauce
3 tablespoons warm water
3/4 teaspoon salt
1/2 teaspoon black pepper
2 garlic cloves, finely minced
1 scallion, finely minced
1 slice fresh ginger, minced

Directions:
Marinate chicken wings for 15 minutes in a mixture of honey, hoisin sauce, water, salt, pepper, garlic, scallion, and ginger.
Heat oven to 350 degrees. Place chicken wings on a baking sheet and bake for 30 minutes, brushing occasionally with marinade.
Turn oven to broil and broil chicken wings five more minutes. Turn wings every two minutes to avoid burning.
To serve: Transfer chicken wings to a serving platter and serve hot or at room temperature.

Serves 6

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Posted in Appetizers and Salads, Chinese Recipes

Grilled Shrimp with Peanut Sauce

Posted on March 3, 2010 | Leave a comment

Shrimp:
2 lb raw shrimp, (8 to 12 per lb) shell on, de-veined and wiped dry

Peanut Sauce:
1/2 cup chicken broth
2 tbs peanut butter, chunky or smooth
2 tsp lime juice
1 tsp grated ginger
1/4 tsp Thai hot sauce
1 tsp soy sauce
1 tbs fish sauce
1 tsp tapioca or corn starch, plus 2 tsp water

Marinade:
10 cloves garlic minced
3 Tbs Peanut oil
Juice of one Lemon
Salt and pepper to taste
1/4 tsp crushed red pepper flakes

Prepare shrimp.
Marinate shrimp 1/2 hour to 1 hour in marinade. Soak small wooden skewers in water for 1/2 hour so they do not burn on grill. Skewer each shrimp lengthwise.

Prepare Sauce
In a small saucepan combine all ingredients except tapioca starch and water. Bring to a boil, whisking to smooth out the peanut butter. Whisk in the dissolved tapioca starch; boil 1 min until thickened. Keep warm.

Prepare grill by heating to med high heat. Cook shrimp on each side until barely done. Serve with Peanut Sauce.

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Posted in Appetizers and Salads, Chinese Recipes