Here’s a shrimp dish that has some spice to it, along with the taste of fresh basil leaves. The spice comes from Laoganma brand black bean chili sauce. You can, of course, make the sauce from scratch yourself, or use an equivalent brand, but this brand is readily available where I live. The sauce is spicy and not hot, so if you want hot, add dried red chili peppers to the recipe.
Monday, April 20, 2015
Thursday, April 16, 2015
This recipe was adapted from that published in Saveur Magazine, June/July 2013 issue in the article, “Fire in the Belly”. The original recipe was for lamb skewers and the Grilled Xinjiang-Style Lamb Rib Chops (新疆燒烤羊扒, San1 Goeng1 Siu1 Haau1 Joeng4 Paa4) recipe was the first adaptation. The spice paste, consisting of red chili flakes, cumin, Sichuan peppercorns, and oyster sauce would go well with any meat. I left out the skewers and the lamb, and substituted chicken wings for this recipe variation. The article makes the point that a very hot fire is used for cooking, so I piled the charcoal into one-half of the grill to place the coals as close to the grill surface as possible. You may have to increase or decrease the cooking time depending upon the heat of your grill.
Friday, April 10, 2015
As the name of the recipe implies, this is just mixed vegetables with chicken in a black bean garlic sauce. No particular vegetables are required, just use whatever’s handy, but the vegetables were picked for their visual appeal. I also used Lee Kum Kee brand black bean garlic sauce to reduce the preparation time.
Tuesday, April 7, 2015
Sunday, April 5, 2015
Salmon can be stir fried in a dish if you’re careful. The color, aroma, and taste of salmon makes any dish appealing. The long beans and salted radish used in this recipe provides a nice crunchy contrast to the salmon’s firm flesh. Depending upon the brand of salted radish used, it will provide either a salty, or salty and sweet flavor to the dish. The brand used to make this recipe is salty and sweet.
Saturday, April 4, 2015
Friday, April 3, 2015
Dungeness Crab and Quail Egg Shallot Sauce Noodles (紅蔥鵪鶉蛋蟹麵, Hung4 Cung1 Am1 Ceon1 Daan6 Haai5 Min6)
Crab and eggs is a tasty combination in any dish. In this case quail eggs, rather than chicken, are used. Quail eggs are small enough to be placed entirely into your mouth with the other ingredients when eating (try that with a chicken egg!). Fresh quail eggs can be purchased at your local Asian market, but then you have to hard boil and then peel them before use, or you can buy a canned quail eggs and just open the can. Unpeeled straw mushrooms (they also come in a can) are used because they match the shape and size of the quail eggs. Peeled straw mushrooms can be substituted if the unpeeled version is not handy.