Friday, May 27, 2016

Chicken Crab Chow Mein (蟹鷄炒麵, Haai5 Gai1 Caau2 Min6)

Copyright © 2016 Douglas R. Wong, all rights reserved.
Noodles with meat and seafood are a tasty combination. For this recipe, chicken and crab are combined in this dish. If you’re fortunate enough to live in an area where fresh Dungeness crab is seasonally available, by all means take the effort to extract the meat from the cooked crabs to make this dish. If you’re not so fortunate, canned or frozen crab can be substituted. I think I’ve commented on this before, but noodle dishes seem so simple to make, but require many steps to make, and are always worth the effort.

Enjoy!

This dish is not in the Recipe Index due to blog problem.

Wednesday, May 25, 2016

Black Bean Japanese Chili Shabu Shabu Beef (豆豉日本指天椒炒牛肉, Dau6 Si6 Jat6 Bun2 Zi2 Tin1 Ziu1 Caau2 Ngau4 Juk6)

Copyright © 2016 Douglas R. Wong, all rights reserved.
Here’s another recipe using thinly sliced beef, this time using whole dried Japanese chilies, marinated bean curd, brown mushrooms, and long beans. The previous recipe: Black Bean Chili Oil Green String Bean Shabu Shabu Beef Stir Fry (黑豆辣椒油青豆角炒牛肉, Hak1 Dau6 Laat6 Ziu1 Jau4 Ceng1 Dau6 Gok3 Caau2 Ngau4 Juk6) used black bean chili oil for the sauce. The Japanese chilies give this dish more flavor than heat, but if you really like very hot dishes, regular whole dried red peppers from your local Asian market can be substituted. Thinly sliced meat is used for a Japanese dish called Shabu Shabu. The raw meat is dipped into a stock with chopsticks, moved around quickly in the stock to cook, and then dipped into a sauce before eating. The meat can be found at your local Japanese or Asian market. For this recipe, thinly sliced beef is stir fried with other ingredients rather than using it for Shabu Shabu.

Enjoy!

Monday, May 23, 2016

Doubanjiang Bitter Melon Lamb (辣豆瓣酱苦瓜羊肉, Laat6 Dau6 Faan6 Zoeng3 Fu2 Gwaa1 Joeng4 Juk6)

Copyright © 2016 Douglas R. Wong. All rights reserved.
Here’s another lamb stir fry dish using meat from the lamb loin chop. This recipe uses Doubanjiang, which is a spicy fermented paste made from broad beans, and bitter melon. When Doubanjiang is used, the sauce is usually “dry”, so you want it to cling to the ingredients with little or no sauce. The dish is made “backwards”, with the vegetables being cooked first, and the lamb with the previously stir fried Doubanjiang last.

More common (and cheaper) cuts of lamb can be substituted, such as lamb leg or shoulder. Lamb loin chops have two distinct pieces of meat separated by a bone as in a beef T-bone steak. The larger piece of meat is the loin and the smaller is the tenderloin. The two pieces of meat need to be removed from the bone, and then the loin and tenderloin pieces cut thinly using a very sharp knife. Meat from the lamb loin chop is very tender and even though there’s more work involved to prepare the meat for this dish, it’s worth the effort to make this dish if you can get the lamb loin chops for a decent price, otherwise use meat from the lamb leg or shoulder. You’ll need to purchase about 1½ lb. (750 g.) of lamb loin chops to get about ¾ lb. (375 g.) of meat after trimming.

Enjoy!

Sunday, May 22, 2016

Slow Cooker Chinese-Style Red Wine Beef Short Ribs (燉紅酒牛肋骨, Dan6 Hung4 Zau2 Ngau4 Lak6 Gwat1)

Copyright © 2016 Douglas R. Wong, all rights reserved.
This recipe uses beef short ribs cut that are not flanken cut, where the ribs are cut thinly across all the bones leaving the connective meat intact for dishes such as Los Angeles Style Korean Barbeque Beef Short Ribs - L.A. Galbi (L.A. 갈비), but the English cut where each individual rib is separated and then cut into pieces. Chinese stew spices - star anise, cassia bark or cinnamon sticks, ginger, garlic, and dried tangerine peel – are used together with red wine to make this dish. So you can also think of this as a red wine beef short rib stew with Chinese spices. Notice that rock sugar or dried dates, which are commonly used in Chinese stews, are not used in this dish. The natural sweetness from the red wine suffices in this recipe and any added sugar would make the dish too sweet. The ingredients are browned (except the daikon) before being placed in the slow cooker, but if you’re in a hurry, this step can be omitted.

Enjoy!

Tuesday, May 17, 2016

Chili Oil Bean Curd Salted Radish Fuzzy Melon Pork (紅油腐乳菜脯節瓜豬肉, Hung4 Jau4 Fu6 Jyu5 Coi3 Pou2 Zit3 Gwaa1 Zyu1 Juk6)

Copyright © 2016 Douglas R. Wong, all rights reserved.
Here’s another recipe using thinly sliced pork, this time using bean curd, salted radish, and fuzzy melon. The previous recipe: Chili Black Bean Bitter Melon Pork (辣椒豆豉苦瓜豬肉, Laat6 Ziu1 Dau6 Si6 Fu2 Gwaa1 Zyu1 Juk6), used a black bean sauce. I used a salted radish made in China rather than Thailand because the radish is more sweet than salty. Thinly sliced meat is used for a Japanese dish called Shabu Shabu. The raw meat is dipped into a stock with chopsticks, moved around quickly in the stock to cook, and then dipped into a sauce before eating. The meat (typically beef) can be found at your local Japanese or Asian market. For this recipe, thinly sliced pork butt is stir fried with other ingredients rather than using it for Shabu Shabu. Thinly sliced Berkshire pork can be substituted to make this dish also.

Enjoy!

Sunday, May 15, 2016

Chili Black Bean Bitter Melon Pork (辣椒豆豉苦瓜豬肉, Laat6 Ziu1 Dau6 Si6 Fu2 Gwaa1 Zyu1 Juk6)

Copyright © 2016 Douglas R. Wong, all rights reserved.
Thinly sliced meat is used for a Japanese dish called Shabu Shabu. The raw meat is dipped into a stock with chopsticks, moved around quickly in the stock to cook, and then dipped into a sauce before eating. The meat (typically beef) can be found at your local Japanese or Asian market. For this recipe, thinly sliced pork butt is stir fried with other ingredients rather than using it for Shabu Shabu. I used thinly sliced Berkshire pork to make a noodle dish previously: Black Pepper Sauce Kurobuta Pork Chow Mein (黑椒汁豬肉炒麵, Hak1 Ziu1 Zap1 Zyu1 Juk6 Caau2 Min6), and that meat can be substituted to make this dish also.

Enjoy!

Thursday, May 12, 2016

Grilled Chili Garlic Sauce Hard Apple Cider Black Pepper Pork Ribeye Steaks (燒烤蒜蓉辣椒酱蘋果酒黑椒豬排, Siu1 Haau1 Syun3 Jung4 Laat6 Ziu1 Zoeng3 Ping4 Gwo2 Zau2 Hak1 Ziu1 Zyu1 Paai4)

Copyright © 2016 Douglas R. Wong, all rights reserved.
This is a spicier version of the Grilled Hard Apple Cider Black Pepper Pork Ribeye Steaks (燒烤蘋果酒黑椒豬排, Siu1 Haau1 Ping4 Gwo2 Zau2 Hak1 Ziu1 Zyu1 Paai4) recipe using chili garlic sauce as part of the hard apple cider and soy sauce marinade. You can of course use regular apple cider in place of the hard apple cider; just use whatever’s available. The marinade is discarded and freshly ground black pepper is used to coat the pork before grilling.

Enjoy!
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