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Emergency Midnight Noodles

7/15/2020

 
Fu Xia Fang Bian Mian - Every Grain of Rice by Fuchsia Dunlop, pg 288
  • 12 oz dried wheat or buckwheat noodles
  • ​6 tbs tamari soy sauce
  • 4 tbs chili oil
  • ​1 tsp sesame oil
  • 2 spring onions, green parts, finely sliced
  • 1 egg per serving, fried on both sides
  1. Prepare noodles according to packaging
  2. Combine sauce ingredients in serving bowl
  3. Rinse, dry noodles, and add to bowl
  4. Scatter with spring onions
  5. Mix well
  6. Serve with egg

Sweet and Sour Zucchini

7/14/2020

 
Tang Cu Yi Da Li Gua - Every Grain of Rice by Fuchsia Dunlop, pg 218
Szechuan 
  • 2 zucchini
  • salt
  • 2 tbs cooking oil
  • 2 garlic cloves, finely sliced
  • 1/2 tsp sugar
  • 1 tsp Chinkiang vinegar
  1. Cut zucchini in half lengthwise, then into sections, then thinly slice
  2. Mix with salt and rest
  3. Cook garlic in hot oil in wok until fragrant
  4. Squeeze water out of zucchini 
  5. Stir fry zucchini until hot and crisp
  6. Stir in salt, vinegar, and salt to taste

Lemon Chimichurri Salmon

7/13/2020

 
  • salmon
  • salt & pepper
  • 1/2 lemon
  • ​2 tbs garlic, minced
  • 1/4 cup red wine vinegar
  • 1/2 tsp kosher salt
  • ​1/4 cup cilantro, finely chopped
  • 2 tbs flat parsley, finely chopped
  • 1 tbs oregano, finely chopped
  • 1/3 cup olive oil
  • 1 tsp red pepper flakes
  • 1 avocado
  1. Lay salmon into hot oil, skin side down
  2. Season with salt and pepper and lemon zest
  3. Bake at 400 degrees for 3 minutes on each side minutes
  4. When flipping fish, squeeze lemon onto fish
  5. Mix all other ingredients, except avocado, in food processor or mixer
  6. (optional)  Add chunk of avocado to sauce for texture
  7. Serve salmon with chimichurri sauce, avocado, and lemon slice

Spicy Buckwheat Noodles

6/30/2020

 
Suan La Qia Mian from Every Grain of Rice bu Fuchsia Dunlop, pg 268
  • dried buckwheat noodles
  • 1 tbs tamari soy sauce
  • 2 tbs Chinkiang vinegar
  • 1/2 tsp sugar
  • salt
  • ​4 tbs chili oil
  • 2 tsp garlic, minced
  • 3 tbs spring onion greens, sliced finely
  • chicken, small pieces
  • 2 tsp fresh chili, chopped finely
Szechuan 
  1. Cook noodles according to package
  2. Rinse in cold water and shake dry
  3. (if serving cold,) mix with oil and spread out to cool)
  4. Mix noodles well with all ingredients  and top with sliced chilies 

Bok Choy and Fresh Shitake

6/29/2020

 
Every Grain of Rice by Fuchsia Dunlop, pg 180
  • bok choy, quartered length-wise 
  • shiitake mushrooms, halved
  • salt
  • 3 tbs cooking oil
  • ​3 garlic cloves, sliced
  • ginger, peeled and sliced
  • 1/2 tsp sugar
  • 1/2 tsp potato flour
Szechuan 
  1. Blanch vegetables with oil and salt until until leaves have wilted
  2. Drain and dry
  3. Stir fry garlic and ginger in hot oil until fragrant
  4. Add vegetables to oil and stir
  5. Mix in sugar, flour, and seasoning to taste

Mee Gati Coconut Noodles

6/28/2020

 
Classic Thai Food: Delicious Recipes by the Master Chef of Thailand by Sirsamorn Kongpun, pg 96
Thai
  • 2 cup coconut milk
  • 1 cup water
  • 1 large prawn, chopped & cooked
  • 1/4 small onion or shallot, diced
  • 1/2 pound chicken or pork, chopped
  • 100 gr yellow tofu, cubed
  • ​3 tbs soy beans paste (fermented is best)
  • 1/4 cup palm sugar
  • ​1/3 cup tamarind juice  
  • ​1 tsp dried chilies, ground
  • ​240 g thin rice noodles (2 packages)
  • 1 egg
  • 40 g Chinese chives, 1 in pieces
  • 1 cup bean sprouts
  1. Soak noodles in warm water
  2. Heat coconut milk and water in a pan over medium heat
  3. As oil raise to surface and breaks on edges, add shallots/onions to pan to stir fry
  4. Mix in proteins, soy bean paste, sugar, tamarind juice, and chilies
  5. Save some of the sauce from the pan to top finished dish with
  6. Simmer to reduce and add firm tofu
  7. Stir in prawn fats and taste to season
  8. Remove from pan
  9. In a small amount of the sauce, stir fry noodles until soft and liquid absorbed
  10. Add bean sprouts, chives, and more water if mixture gets too dry
  11. Cook whisked egg in thin layer until golden brown, roll, and slice into shreds
  12. Serve sauce separately from noodles and top noodles with egg
  13. Garnish plate with lime, bean sprouts, and chili flakes.

Miso Poached Salmon

6/23/2020

 
From Gordon Ramsay's series on Amazon Prime, Gordon Ramsay's Ultimate Cookery Course, episode 1.  I tried to make it more teenager-friendly by serving over rice instead of mushrooms, but I think next time I'll just serve it with another appetizer type dish.  I also can't find the kind of chillies used in Ramsay's series, so instead I used a red bell pepper and scotch bonnet sauce.
  • 3 tbs soybean puree or miso paste
  • pan full fish stock (or other)
  • kaffir lime leaf
  • chillies, chopped
  • ginger, sliced
  • salmon, skin on
  • broccoli, separated into small florets
  • bok choy, stems and leafs sliced separately
  • enoki mushrooms
  • sesame oil
  1. Put paste in hot pan and whisk in stock until a light broth consistency 
  2. Bring to a boil and add kaffir leaf, chillies, and ginger
  3. Slide salmon into broth, skin side down
  4. Bring to boil and reduce heat
  5. Simmer while spooning broth over top of salmon
  6. Remove salmon when springy and firm - coat with broth to prevent drying out
  7. Add broccoli and bok choy stims to broth
  8. After 1 minute add bok choy leafs
  9. Add enoki mushrooms to broth
  10. Remove skin from salmon and flake (I didn't do this because I love salmon skin)
  11. Prepare bowls by rubbing in sesame oil
  12. Serve salmon over uncooked mushrooms, topped with vegetables and a ladle of broth

Yangzhou Fried Rice

6/19/2020

 
Every Grain of Rice by Fuchsia Dunlop, page 256
  • 1/2 raw pork fillet
  • 1/2 oz ham or salami
  • 1/2 oz chicken, cooked and cold
  • 2 shiitake mushrooms, soaked in hot water
  • 1/2 oz bamboo shoot (optional)
  • 3 spring onions, green parts chopped
  • 1-2 eggs
  • ​​ground white pepper
  • 5 tbs cooking oil
  • 1/2 oz small shrimp
  • 1/2 oz peas or fava beans or soy beans
  • 2 tsp Shaoxing wine
  • 3/4 cup chicken stock
  • 3 cups cooked white rice
  1. Dice ingredients through spring onions
  2. Beat eggs with salt & pepper
  3. Add pork and shrimp to hot oil, followed by remaining meat, beans, and mushrooms
  4. Stir fry until hot and sizzling
  5. Combine Shaoxing wine and stock, and bring to boil
  6. Season and pour into bowl
  7. Swirl egg in new hot oil  until half cooked
  8. Add rice and stir fry while breaking up lumps
  9. When rice starts to "pop," mix in bowl of ingredients
  10. Stir fry 30 more seconds, season, stir in onion greens, and serve

Sichuan Chilli Broccoli

6/18/2020

 
Every Grain of Rice by Fuchsia Dunlop, pg 174
  • 1/2 lb broccoli
  • 3-6 dried chillies, halved & deseeded
  • salt
  • ​4 tbs cooking oil
  • 1/2 tsp whole Sichuan pepper
  • 1 tsp sesame oil
  1. Cut broccoli into small florets
  2. Blanch broccoli with salt and 1 tbs of oil 2-3 minutes
  3. Stir fry chillies and pepper in hot oil until just beginning to brown
  4. Stir fry broccoli about 30 seconds until coated with oil
  5. Turn off heat, stir in sesame oil, and serve

Dry-Fried Green Beans

6/6/2020

 
Gan Bian Si Ji Dou from Every Grain of Rice by Fuchsia Dunlop, pg 150
  • 3/4 lb green beans
  • 4-6 dried chillies, deseeded 
  • 2 spring onions, white parts sliced
  • 3 tbs garlic, sliced 
  • 3 tbs ginger, sliced
  • ​salt
  • cooking oil
  • 1/2 tsp Sichuan pepper
  • 1 tsp sesame oil
  1. Blanch beans until tender
  2. Add chilies and pepper to hot oil until chilies darken and fragrant
  3. Stir fry with spring onions, garlic, and ginger until fragrant 
  4. Add beans and cook for 1 to 2 minutes until coated in oil
  5. Stir in sesame oil and serve 
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