Wednesday, December 17, 2014

Grilled Cumin and Sichuan Peppercorn Lamb Leg Steaks (燒烤孜然花椒羊肉, Siu1 Haau1 Zi1 Jin4 Faa1 Ziu1 Joeng4 Juk6)

Copyright © 2014 Douglas R. Wong, all rights reserved.
Lamb leg steaks are sometimes available at my local market. I can always find either bone-in and boneless whole lamb legs, but unless I want to grill a whole leg (recipes: Grilled Butterflied Lamb Leg and Grilled Mesquite-Smoked Garlic Rosemary Lamb), lamb leg steaks can be more convenient to cook. The spice paste used to season the lamb is not hot, but spicy and flavorful. You can apply the spice paste one hour before grilling, but the lamb will taste better if left to marinate overnight in the refrigerator. If you want more heat, just add and grind dried red chili peppers to the mixture.
Enjoy!

Tuesday, December 16, 2014

Basil Shallot Sauce Chicken and Chinese Sausage Chow Mein (紫蘇紅蔥醬臘腸雞炒麵, Zi2 Sou1 Hung4 Cung1 Laap6 Coeng4 Gai1 Caau2 Min6)

Copyright © 2014 Douglas R. Wong. All rights reserved.
I made this noodle dish for a Thanksgiving lunch that I was invited to. Since I wasn’t able to respond until the night before, I had to think about which dish I could make the next morning, since the dish couldn’t take too long to make and I had to use ingredients that were on hand. Fortunately I had some chicken marinating in the refrigerator, but it wasn’t enough to be the only meat ingredient in the dish. So I decided to add some Cantonese pork sausage, which adds a nice flavor to any dish. All the other ingredients needed for a noodle dish were in my pantry or in the refrigerator. The shallot sauce was a nice flavorful addition to my normal noodle dish finishing sauce.
 
The recipe has been scaled down to produce a more normal sized dish since I made a large amount of noodles for the lunch. Finally, since I was pressed for time, I didn’t get a chance to take pictures after I cooked the dish. It was only after I came back home from the lunch that I got a chance to take pictures of the cold leftovers (of which, there wasn’t much).
 
Enjoy!

Monday, December 15, 2014

Fermented Bean Curd Green Bean Chicken (腐乳青豆角雞, Fu6 Jyu5 Ceng1 Dau6 Gok3 Gai1)

 
Copyright © 2014 Douglas R. Wong. All rights reserved.
Fermented bean curd is one of those ingredients that goes well with chicken. I used the non-spicy version of fermented bean curd, but added red chili peppers to make the dish more visually appealing (the amount to use is a personal preference). I used regular green beans, rather than long beans, since I had them on hand. The rest of the ingredients are readily available at your local Asian market.
Enjoy!

Wednesday, December 3, 2014

Oysters and Ground Pork with Chinese Broccoli (芥蘭豬肉鮮蠔, Gaai3 Laan4 Zyu1 Juk6 Sin1 Hou4)

Copyright © 2014 Douglas R. Wong. All rights reserved.
Seafood and ground pork are a classic combination in Chinese dishes. In this case, fresh oysters are the seafood with the contrasting texture comes from the Chinese broccoli. The oyster liquor, which is the juice from the oyster, is added to the sauce to further enhance the oyster flavor and to increase the amount of sauce (which goes well over rice).
 
Enjoy!

Friday, November 7, 2014

Grilled Ground Chili Garlic Oil Pork Rib Eye Chops

Copyright © 2014 Douglas R. Wong, all rights reserved.
Indirect heat from a charcoal grill is used to roast these spicy pork chops. The pork chops should be cut at least 1-inch (2.5 cm.) thick so that they will stand on their own on the grill grate without the need of a rack to support them. The pork chops are placed on the cool side of the grill (the side opposite the lighted charcoal) with the pork chop’s flat bone on the grill grate, rib bone facing the heat, and fat cap facing up. A rack to support the pork chops will be required if the pork chops are too thin or if the pork chops are cut at an odd angle (so the pork chops will lean to one side or the other, and subsequently fall over during cooking).
Enjoy!

Friday, October 31, 2014

Grilled Dry Rub Pork Baby Back Rib Fried Rice (燒烤排骨炒飯, Siu1 Haau1 Paai4 Gwat1 Caau2 Faan6)

Copyright © 2014 Douglas R. Wong, all rights reserved.
So if you have leftovers from the Grilled Dry Rub Pork Baby Back Ribs recipe and cooked rice, you can remove the meat from the ribs and make fried rice. I added red serrano chili peppers to the dish to spice it up even more, but that can be omitted depending upon your preference for spicy food.
Enjoy!

Hot Fermented Bean Curd Chicken (辣椒腐乳雞, Laat6 Ziu1 Fu6 Jyu5 Gai1)

Copyright © 2014 Douglas R. Wong. All rights reserved.
Fermented bean curd can be purchased with or without chilies. I decided to use the hot version in this dish together with red serrano chili peppers to give the dish an added kick of heat. You can, of course, leave out the added red chili peppers and even use the non-spicy version of fermented bean curd if you don’t like the spiciness of the dish.
Enjoy!
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