Beijing-Style Chicken Wings (北京鷄翼, Bak1 Ging1 Gai1 Jik6)

This recipe was updated on 04 May 2015. Some instructions and ingredient quantities were changed.

This recipe was adapted from the Mi Zhi Ji Chi Chuan (Beijing Chicken Wings) recipe at saveur.com. The original recipe used skewers since that’s how the wings are cooked on the streets. I omitted the skewers, but didn’t change the method the wings are cooked – quickly over hot coals until charred. I also used chili garlic sauce in the spice paste, where the original uses a chili oil after cooking, to produce the spicy hot taste of the wings. The spicing of this recipe is similar to that used in the Grilled Xinjiang-Style Chicken Wing (新疆燒烤鷄翼, San¹ Goeng¹ Siu¹ Haau¹ Gai¹ Jik⁶) recipe.

Enjoy!

Chicken and Zucchini with Spicy Bean Paste (意大利青瓜春辣酱雞, Ji3 Daai6 Lei6 Ceng1 Gwaa1 Ceon1 Laat6 Zoeng3 Gai1)

This recipe was updated on 04 Jul 2015. Some instructions and ingredient quantities were changed.

Zucchini is in season now, so I added some chicken and spicy bean paste to make this dish for dinner. The Laoganma brand spicy bean paste includes a spicy oil that adds flavor to this dish. If you can’t find Laoganma brand spicy bean paste at your local Asian grocery store, you can substitute black bean sauce and hot chili oil.

Enjoy!

Grilled Xinjiang-Style Lamb Rib Chops (新疆燒烤羊扒, San1 Goeng1 Siu1 Haau1 Joeng4 Paa4)

This recipe was updated on 11 Apr 2015. Some ingredient quantities and instructions were updated.

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. The spice paste, consisting of red chili flakes, cumin, Sichuan peppercorns, and oyster sauce would go well with any meat. I happen to have two racks of lamb in my freezer, so it made sense to use them instead of making skewers with lamb shoulder as called for in the original recipe. 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 decrease the cooking time depending upon the heat of your grill. Cooking time is fast for medium-rare rib chops, so be careful not to overcook the lamb.

 

Enjoy!

Grilled Miso Garlic T-Bone Steak

This dish was adapted from a Saveur Magazine website (saveur.com) recipe, Garlic and Red Miso Porterhouse. While I didn’t use red miso paste because I had the brown version in my refrigerator, I used more garlic than I normally use in a marinade. I also added sake to the marinade, which was not in the original recipe. This was a tasty and easy way to grill a steak, and the marinade would work with other meats.

Enjoy!

Beef Heart with Bell Peppers (青椒牛心, Ceng1 Ziu1 Ngau4 Sam1)

This recipe was updated on 12 Jul 2015. Some instructions and ingredient quantities were changed.

Not only was this an opportunity to use the first bell peppers from my garden, it was also the first time I’ve ever used beef hearts in a dish. It was one of those irresistible urges once I saw beef heart slices available for the first time in my local supermarket. Not knowing what they taste like, I used a basic marinade to prepare and then to sauce the dish. Since the heart is a huge muscle, it does not taste like organ meat, but has an understated (in my opinion) beef taste. I liken the texture to chicken gizzards, but with a little more crunch in the mouth. I have to say that I like eating beef hearts and would gladly prepare another dish using it (I’m thinking that a noodle dish is in order).

Enjoy!

Chicken and Bell Peppers with Hong Kong Noodles (青椒鷄雲吞麵, Ceng1 Ziu1 Gai1 Wan4 Tan1 Min6)

This recipe was updated on 06 Jun 2015. Some instructions and ingredient quantities were changed.

This noodle dish uses a simple soy sauce based sauce for flavor, with dark soy sauce giving the dish its deep color. You should be able to get dark soy sauce at your local Asian market. The chicken and vegetables are cut into same sized strips which makes for a quick cooking dish.

Enjoy!

Steamed Pork with Salted Fish (Haam4 Jyu4 Zing1 Zyu1 Juk6, 鹹魚蒸豬肉)

This recipe was updated on 02 Aug 2013. Some instructions were changed.

Steamed pork is a dish I grew up eating and all Chinese Moms have a recipe for this dish. Steamed pork is usually never the only ingredient used in making this dish and there are innumerable recipe variations for additions. There is another recipe for Steamed Pork with Salted Duck Egg (Haam4 Aap3 Daan6 Zing1 Zyu1 Juk6, 鹹鴨蛋蒸豬肉).

This version uses salted fish, whose saltiness goes well with the savory pork flavor, and is an acquired taste. Salted fish is made by salting a whole fish and drying it in the sun. You can still buy salted fish at your local Asian market, but you can also get salted fish preserved in oil in a bottle. I prefer the bottled version since it stores easily and there is no fishy smell since the fish is immersed in oil.

On the surface, this seems like an easy dish to make. If this dish is prepared correctly, the steamed ground pork has a tender mouth feel when eaten. I have found, through many attempts, that if you add 1 Tbs. (15 ml.) per ½ lb. (250 g.), together with the other marinade ingredients, you get the desired result. Previously attempts that didn’t work used ground pork with more and less fat content, ground pork with small and large grind, and other binders (tapioca and rice starch).

Enjoy!