Grilled Beijing-Style Lamb Ribs (北京燒烤羊扒, Bak1 Ging1 Siu1 Haau1 Joeng4 Paa4)

This recipe uses the chili garlic sauce spice paste developed for the Beijing-Style Chicken Wings (北京鷄翼, Bak¹ Ging¹ Gai¹ Jik⁶) recipe. The spice paste also goes well with lamb rib chops and provides the spiciness present in the original recipe. The same strategy is used to cook the lamb ribs – quickly charring over hot coals piled high into one-half of the grill. 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. However, unlike the chicken wing recipe, lamb rib chops can be easily overcooked, so the fire must be very hot and the charring time as quick as possible.

 

Enjoy!

Cabbage Lamb Dough Sliced Noodles (青椰菜羊肉刀削麵, Ceng1 Je4 Coi3 Joeng4 Juk6 Dou1 Soek3 Min6)

I published the Lamb Dough Sliced Noodles (小羊炒刀削麵, Siu² Joeng⁴ Caau² Dou¹ Soek³ Min⁶) recipe in an earlier post, but this has now become the recipe I use to make this dish. I was able to purchase a portion of a lamb leg (as opposed to a whole leg) to make this dish. While the lamb leg has some of the best potions of meat, you need to remove the skin, bone, excess fat, and sinew from the leg meat before cutting into pieces that can be stir fried.

 

The addition of cabbage is a fairly common ingredient to stir fried noodle dishes. For some reason, I never used cabbage in my noodle dishes, but now I try to use it whenever I have it available. The cabbage adds a good vegetable component and a nice crunchy texture to noodles dishes, as well as being a good visual addition. The list of ingredients is long for this recipe, and there’s some effort involved to stir fry all the ingredients, but the resulting dish is worth all the work.

 

Enjoy!

Black Bean Chili Sauce Bitter Melon Shiitake Mushroom Chicken (黑豆辣椒冬菇苦瓜雞, Hak1 Dau6 Laat6 Ziu1 Dung1 Gu1 Fu2 Gwaa1 Gai1)

 

This recipe is similar to the Black Bean Chili Sauce Chicken with Bitter Melon (黑豆辣椒苦瓜雞, Hak¹ Dau⁶ Laat⁶ Ziu¹ Fu² Gwaa¹ Gai¹) recipe that was posted previously. For this recipe, Shiitake mushrooms were used in place of fried tofu. Chicken and bitter melon with a black bean sauce (in this case a spicy black bean sauce) is a classic combination. The classic recipe can be found here: Black Bean Sauce Bitter Melon Chicken (蒜蓉豆豉苦瓜雞, Syun³ Jung⁴ Dau⁶ Si⁶ Fu² Gwaa¹ Gai¹). As usual, the bitterness of the bitter melon is controlled by adding salt for 5 minutes and washing it off the bitter melon. The degree of bitterness is a personal preference, so if you like a more bitter taste, don’t salt or reduce the time of salting, and if you like less bitterness, increase the salting time (after 10 minutes, most of the bitterness will be removed).

Enjoy!

Creamy Tomato Dungeness Crab Pasta

This recipe was adapted from the Creamy Tomato Crab Pasta recipe at jeanetteshealthyliving.com. The key technique that I learned from the recipe was mixing an egg with the Greek yogurt (yes, this recipe uses yogurt) to prevent breaking when cooked. It actually works! The yogurt provides the creaminess for this dish. The other neat aspect of the recipe was the use of a garlic breadcrumb topping, which really helps to make this dish tasty. I used cooked Dungeness crab to make this dish rather than canned crab meat, but you can use whatever’s available. As is usual for my pasta recipes, I use a wok to stir fry the pasta before adding the sauce. Making a pasta dish is no different to me than making chow mein – the techniques are the same, I’m just using a different sauce to make the noodles.

Enjoy!

Carne Adovada (Red Chile Pork Stew)

This recipe was adapted from the Carne Adovada recipe at What’s Cooking America. I used the basic chili based marinade for the pork, which uses 24 rehydrated chilies. I am fortunate to live in an area where dried chilies are readily available in bulk at local Mexican markets, but dried chilies can be obtained from your local supermarket in packages. I used dried Guajillo and California chilies, since those were available, toasted them, and added canned chipotle peppers in adobo sauce for a little heat. The chilies are used for flavor and are not hot themselves, so don’t be alarmed at the number of dried chilies used in this dish. The chipotle peppers in adobo sauce used in this dish are together hotter than all the dried chilies. The chilies and all the other spices are used to marinade the pork for 24- or up to 48-hours (the longer the better). What I like about this recipe, is that the marinade is also the sauce and that all the work is done before the dish is cooked in a slow cooker.

 

Enjoy!

Basil Black Bean Chili Sauce Fuzzy Melon Shrimp (紫蘇黑豆辣椒節瓜蝦, Zi2 Sou1 Hak1 Dau6 Laat6 Ziu1 Zit3 Gwaa1 Haa1)

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.

Enjoy!

Grilled Xinjiang-Style Chicken Wing (新疆燒烤鷄翼, San1 Goeng1 Siu1 Haau1 Gai1 Jik6)

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.

Enjoy!