New: October 2018
Ingredients
1/4 teaspoon ground turmeric, or to taste
1/4 teaspoon ground cardamom (or 3 crushed whole cardamom pods)
1/8 teaspoon ground black pepper
1 pinch ground ginger
1 pinch ground cloves
1 pinch ground allspice
1 cup milk
3/4 teaspoon honey, or to taste
1/8 teaspoon vanilla extract
Directions
Whisk turmeric, cardamom, black pepper, ginger, cloves, and allspice together in a small bowl.
Heat milk in a small saucepan over medium heat until heated through, 3 to 4 minutes; stir honey and vanilla extract into milk until completely dissolved. Whisk 1 teaspoon turmeric mixture into milk mixture; reduce heat to medium-low and cook until flavors blend, 2 to 3 minutes. Pour mixture through a strainer.
from: https://www.allrecipes.com/recipe/236294/haldi-ka-doodh-hot-turmeric-milk/
Haldi Ka Doodh (Hot Turmeric Milk)
Steamed Fish 清蒸鱼
Tried this the first time: Sauce is really good but the fish itself was boring:
https://thewoksoflife.com/2015/05/steamed-whole-fish/
The beef chow fun recipe which is really good is from this website, so this fish may be the one to try next:
https://omnivorescookbook.com/recipes/authentic-chinese-steamed-fish
I like the idea of pouring oil on top:
https://www.youtube.com/watch?v=PotLN3AdtCU
Also this:
https://www.youtube.com/watch?v=eZyGeaEgFp0
Black Bean Fried Vegetables
https://www.seriouseats.com/recipes/2014/06/shanghai-baby-bok-choy-black-bean-sauce-recipe.html
Mussels in a Creamy Sauce
https://www.lecreuset.co.za/recipes/mussels-creamy-sauce/
Beef Chow Fun 干炒牛河
New: October 2018
Adapted, and 4x from: https://omnivorescookbook.com/recipes/beef-chow-fun-with-chinese-broccoli
INGREDIENTS
Marinade
2 lbs beef skirt, flank, sirloin, or tenderloin
1/4 cup light soy sauce (*Footnote 1)
1/4 cup tablespoon Shaoxing wine (or dry sherry)
8 teaspoons cornstarch
Sauce
1/2 cup Shaoxing wine (or dry sherry)
1/2 cup light soy sauce
1/4 cup dark soy sauce
1 Tablespoon sugar
Stir fry
1.5 lbs of tiny baby boy choi or other chinese vegetable, sliced thin
2 lbs fresh rice noodles
1/2 cup peanut oil (or vegetable oil)
1/4 cup minced garlic
4 teaspoon minced ginger
1 white onion, sliced
4 cup bean sprouts (1 package fine)
16 green onions, chopped (2 bunches)
(Optional) 8 teaspoons sesame oil
INSTRUCTIONS
1. Slice beef against the grain into 1/8-inch (1/3-cm) thick pieces or 1/4-inch (1/2-cm) strips, and transfer the pieces to a small bowl. Add the light soy sauce, Shaoxing wine, and cornstarch. Use your hand to gently mix the beef and the added ingredients, until the beef is coated with a thin layer of the mixture. Let marinate for 15 minutes while preparing the rest of the ingredients.
2. Combine all the sauce ingredients with 2 tablespoons water. Mix well and set aside. (Try to get up to room temp-- the warmer the better)
3. Bring a large pot of water to a boil. Blanch the baby boy choi (or broccolini) until tender, 1 minute or so. Drain and set aside. Season with a little soy/salt/pepper.
4. Boil a new pot of water, cook or soak the rice noodles according to the instructions until cooked through, but still a bit chewy inside. Rinse rice noodles with cold water and drain. To avoid sticky rice noodles during stir fry, add 1 teaspoon sesame oil to the drained noodles. Gently toss noodles by hand to separate and evenly coat them with a thin layer of oil.
Near your stove, you should have:
Marinated beef in a bowl
Mixed sauce
Chopped ginger, garlic and sliced white onions in a bowl
Pre-boiled noodles
Green onion in a bowl
Bean sprouts and blanched broccoli on a plate
Do meat x2 for the two batches otherwise not enough room in the wok:
5. Heat 2 tablespoon of oil in a wok over high heat until hot. Spread the beef slices in the skillet in a single layer. Cook until the bottom side of the beef turns golden brown, about 1 minute. Flip the beef and cook the other side until browned, but the inside is still a bit pink, 30 seconds to 1 minute. Transfer beef to a plate immediately. Repeat for second batch.
6.In the same wok, add the remaining 1 tablespoon of oil and turn to medium heat. Add garlic, ginger, and onion. Stir constantly until you can smell a strong fragrance, 15 seconds. (I do way longer until things are partially cooked through). Remove half to a plate.
7. Toss half of the the cooked noodles again and add them into the skillet. Add the remaining 2 tablespoon of oil onto the noodles. Use a pair of tongs to toss the noodles with oil. If the noodles start to get sticky, swirl in 2 tablespoons water.
8. Add the half of the beef back into the skillet. Pour in half of the mixed sauce. Immediately use a pair of tongs to toss and mix everything.
9. Add half of the onion and green onion. Toss a few more times, until the sauce is absorbed by the noodles.
10. Add half of bean sprouts and cooked broccolini back into the skillet, swirl in the sesame oil (if using), and give it a final toss.
11. Repeat 7-10 for the second batch. Turn off heat and transfer everything to serving plates immediately.
Serve hot as a main.
Original: 3/30/14
Adapted from: http://traditionalchineserecipes.blogspot.com/2013/03/beef-chow-fun.html
1 lb Fresh rice noodles (ho fun, at least 1/2" wide
7 oz Beef Tri Tip, sliced 1/8" thick across the grain, appx 2" x 2 1/2"
1/2 Lb. bean sprouts
2 tsp fermented black beans, minced
2 lg cloves garlic, minced
1" x 1" pc ginger, minced
3 - 4 green onion, cut into 2" sections, white portion split lengthwise
3/4 small or 1/2 med yellow onion
4 Tab peanut or cooking oil
Meat Marinade:
1 Tab soy
2 Tab rice wine
1 round tsp Bicarbonate of Soda
2 tsp cornstarch
Sauce:
2 Tab Soy light
2 tsp dark soy
1 Tab Rice wine
1/2 rounded tsp salt (or to taste)
1 round tsp sugar
Sesame oil and a spring or two of cilantro for garnish
Marinate the meat for at least a few hours; overnight is even better. Carefully separate the strands of ho fun and set them aside lightly covered with film or damp towel.
On high heat, with 2 Tablespoon of oil, add garlic, ginger, and both kinds of onion; toss a couple of times, then press onion to the wok to facilitate browning. After half a minute or so, turn the onions and garlic/ginger over and press gently again. As soon as you observe browning on the onion, move the mixture to the side of the wok.
On high heat, with 2 Tablespoon of oil, add garlic, ginger, and both kinds of onion; toss a couple of times, then press onion to the wok to facilitate browning. After half a minute or so, turn the onions and garlic/ginger over and press gently again. As soon as you observe browning on the onion, move the mixture to the side of the wok.
Add a tablespoon more oil, allow to heat, then add the beef slices. Separate the slices with a pair of chopsticks or with the wok shovel and press this gently to the bottom. When the meat is browned, stir fry everything for a few seconds, until the meat is barely cooked. Immediately remove to a platter.
Wash wok, reheat on medium high, and swirl in the remaining tablespoon of cooking oil. When the oil just begins to smoke, add the rice noodles in a layer and gently press them to the wok. In about a minute, when they begin to brown, flip the noodles over and repeat the procedure. Add bean sprouts, gently stir fry for a few seconds, then add all other ingredients, including the sauce, and gently but quickly stir fry and mix the ingredients to combine and heat through.
Pile on a serving platter and garnish with a little sesame oil, cilantro and slivers of red pepper
Peppers Chicken
1x yellow onion
1x red onion
1x red pepper
1x orange pepper
1x yellow pepper
1x green pepper
2x chicken sausages
2x chicken breasts
olive oil
salt
peppers
Cook everything at medium heat:
Sear full sausage in olive oil in frying pan, remove from heat
Sear chicken breasts on both dies, season with salt and pepper, remove from pan
Slice sausage into rounds, then sear/cook through all rounds on both sides until golden and cooked through, set aside
Sautee chopped onions at medium heat when translucent and cooked through remove from heat.
Sautee chopped peppers in same way, remove from heat
Slice chicken into bite side pieces and cook through in pan.
Add sausage rounds, and all veggies.
More salt and pepper.
1x red onion
1x red pepper
1x orange pepper
1x yellow pepper
1x green pepper
2x chicken sausages
2x chicken breasts
olive oil
salt
peppers
Cook everything at medium heat:
Sear full sausage in olive oil in frying pan, remove from heat
Sear chicken breasts on both dies, season with salt and pepper, remove from pan
Slice sausage into rounds, then sear/cook through all rounds on both sides until golden and cooked through, set aside
Sautee chopped onions at medium heat when translucent and cooked through remove from heat.
Sautee chopped peppers in same way, remove from heat
Slice chicken into bite side pieces and cook through in pan.
Add sausage rounds, and all veggies.
More salt and pepper.
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