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Dan Dan Noodles

6/6/2020

 
Dan Dan Mian, Every Grain of Rice by Fuchsia Dunlop, pg 280
Szechuan 
  • 3 tbs cooking oil
  • 16 oz ground pork
  • 8 tsp Shaoxing wine
  • 4 tsp Hoison sauce
  • 4 tsp soy sauce
  • salt
  • ​dried wheat flour noodles
Sauce:
  • 8 tsp soy sauce
  • 1 tsp salt
  • 4 tsp Chinkiang vinegar
  • 8-12 tbs chilli oil, to taste
  • spring onion greens, finely sliced
  • 1 1/2 cup chicken stock (or noodle water)
  1. Heat oil in wok
  2. Stir fry meat until changes color
  3. Add Shaoxing wine and stir
  4. Stir fry with Hoisin sauce until fragrant
  5. Season with soy sauce and salt
  6. Press meat against wok to break up pieces
  7. Remove from wok while still juicy

  8. Boil noodles and cook to packaging
  9. Combine all sauce ingredients, stock last
  10. Place noodles in bowl with sauce and top with pork
  11. Stir together and serve

Pad See Ew

6/4/2020

 
Video from Chaiyo's
Thai
  • Chinese broccoli, slivers
  • Noodles
  • Garlic
  • 1 lb meat
  • 3 eggs
  • 2 tbs dark/sweet soy sauce
  • ​2 tbs soy sauce
  • 2 tbs oyster sauce
  • 1 tbs Sugar
  • chillies/chilli oil
  1. Blanch broccoli
  2. Prepare noodles
  3. Saute garlic in oil
  4. Pan fry meet and add eggs
  5. Stir in noodles and oyster sauce
  6. Fold in broccoli
  7. Add sugar and sauces and continue to stir fry

Sweet & Sour Peppers with Pork Chops

5/28/2020

 
From Gordon Ramsay's series on Amazon Prime, Gordon Ramsay's Ultimate Cookery Course, episode 1.  Recipe used pork chops, and I've cooking it with both pork chops and chicken, and added sun-dried tomatoes. 
  • 3-5 peppers - bell or sweet, sliced
  • 1 medium sweet onion, sliced
  • 2 tbs olive oil
  • salt & pepper
  • 1 tbs sugar
  • sun-dried tomatoes 
  • ​red wine vinegar
  • basil, rolled and sliced
  • 1 lb pork chops or chicken
  • garlic, crushed
  • thyme
  • butter
  1. Add peppers and onion to hot oil
  2. Season
  3. Add sugar to break down peppers and caramelize onions
  4. ​Toss - keep hot enough to always sizzle
  5. Stir in red wine vinegar
  6. Turn down gas and add olive oil to stew 2-3 minutes
  7. Add basil and cook 30 more seconds
  8. Remove from pan

  9. Season chicken. For pork chops, punch seasoning into the meat
  10. Lay away into hot oil
  11. Add garlic and thyme under the meat
  12. Squeeze the garlic while cooking and add butter
  13. Baste with butter while cooking
  14. Let rest before serving over peppers

Fajitas

5/26/2020

 
I cook fajitas/burritos/tacos/whatever a LOT.  This is the gist of what general goes into them.
  • 3 tbs garlic
  • 1 lb chicken
  • 1 onion, sliced
  • 2 bell peppers, sliced
  • 1 pack mushrooms, sliced
  • 4 tomatoes, diced
  • 4 tomatillos, diced
  • grapefruit habanero hot sauce
  • cumin, chili powder/chipotle chili powder
  • cilantro
  • refried beans, tortillas, cheese, avocado for serving
  1. Stir fry garlic in oil and hot sauce until fragrant
  2. Brown chicken on all sides, while seasoning
  3. Push meat to sides of pan and cook onions on high until translucent
  4. Cook bell peppers, adding more seasoning/hot sauce as desired
  5. Add mushrooms and tomatillos 
  6. Once all vegetables are cooked enough, and tomatoes and stir together for 2 minutes
  7. Stir in cilantro
  8. Serve with tortillas, refried beans, cheese, cilantro, hot sauce, avocado, etc

Roast Chicken

5/21/2020

 
From Gordon Ramsay's series on Amazon Prime, Gordon Ramsay's Ultimate Cookery Course, episode 1.  My enamel dutch oven is smaller than the braising pan he used so in the future I'll use less liquid.
  • 1/2 lb Spanish sausage/chorizo
  • olive oil
  • 1 onion, chopped
  • 1 clove garlic, sliced
  • fresh thyme
  • 1 can Cannellini beans, drained
  • ​1/2 up sun dried tomatoes 
  • ​1 whole chicken
  • salt and pepper
  • lemon, whole
  • paprika 
  • 300 ml white wine
  • 250 ml water
  1. Cook down sausage with splash of olive oil
  2. Add chopped onions, until fragrant and colorful
  3. Stir in garlic and thyme
  4. Cook in beans and tomatoes until beans start to change colors

  5. Prepare chicken:  cut off knuckles and wing tips
  6. Season into chicken
  7. Stuff, pushing down stuffing into very bottom of the chicken
  8. Push in a whole lemon and pull the skin over
  9. Cover in oil, paprika, salt, pepper, and rub into chicken

  10. Pour 250 ml water and 300 ml wine wine into pan
  11. Put chicken and more thyme into pan and cover with foil to steam
  12. Bake for 1 hour at 350 degrees, then an additional half hour uncovered to crisp skin

  13. Remove chicken and squeeze lemon into juices, mix, and strain
  14. Remove stuffing from chicken and cover stuffing with roasting juices
  15. Chop up chicken and also cover with roasting juices
  16. Serve chicken with stuffing

Ginger Chinese Broccoli

5/19/2020

 
Every Grain of Rice by Fuchsia Dunlop, pg 182
Szechuan 
  • Chinese broccoli
  • salt
  • 4 tbs oil
  • 2 tbs chopped garlic
  • 1 tbs Shaoxing wine
  • 1/2 tsp sugar
  • 1 tsp potato flour mixed w/ 1 tbs cold water (optional)
  1. Blanch broccoli with 1 tbs salt and 1 tbs oil until stems are tender but crisp 
  2. Heat remaining oil in wok on high
  3. Sizzle ginger until fragrant
  4. Add wine and sugar
  5. Stir fry broccoli until hot, adding salt to taste
  6. (optional) thicken sauce with flour mixture
  7. Pour sauce over broccoli and serve 

Egg Fried Rice

5/19/2020

 
Every Grain of Rice by Fuchsia Dunlop, modified from pg 257 and 258.
Szechuan 
  • 1 lb chicken
  • mushrooms
  • spring onions
  • 1 egg
  • salt
  • white pepper
  • 5 tbs oil
  • 2 tsp Shaoxing wine (subbed Mirin)
  • 3/4 cup chicken stock
  • 3 cups cooked rice
  • 1 tsp sesame oil
  • soy sauce (optional)
  1. Heat 2 tbs oil on high; add chicken and mushrooms
  2. Add wine and stock; bring to boil
  3. Season and remove into bowl
  4. Heat remaining oil and add beaten seasoned egg until half cooked
  5. Stir fry rice, breaking up lumps
  6. Add prepared ingredients over rice
  7. Mix and stir fry 30 more seconds, seasoning if needed
  8. Stir in green onions, sesame oil, and (optional) soy sauce); serve

I didn't have any eggs and I made this anyway because I'm a monster.  Used leftover rice from Asia Kitchen, which was amazing.

Jerk Chicken

5/18/2020

 
Recipe from Gordon Ramsey's 100 recipes to steak your life on from his show on Amazon Prime.
  • Chicken Thighs
  • Scotch Bonnet Chilies
  • Garlic
  • Thyme
  • Cloves
  • Cinnamon
  • ​Nutmeg
  • Allspice
  • Sat and Pepper
  • Olive Oil
  • Worcestershire Sauce
  1. Combine all spices and oil
  2. Slice chicken (substituted breasts) and rub in marinade
  3. Brown in hot oil for 10 minutes
  4. Add Worcestershire sauce
  5. Cover and bake at 300 degrees for 20 minutes

Tom Kha

5/4/2020

 
Thai
  • 2 cups coconut milk
  • 2 cups water
  • crushed galangal
  • 1/3 cup sugar
  • 1/4 cup fish sauce
  • 1/4 cup lime juice
  • 1 cup coconut milk
  • 1 cup water
  • 1/4 cup coconut milk
  • 1 lb chicken
  • galangal
  • 2 tsp lemongrass
  • 3 chilies
  • kaffir lime leaves, torn
  1. Boil 2 cups coconut milk and 2 cups water, then add crushed galangal.  I have no idea where to buy this so I used a few dashes of ginger and some tamarind and it tasted the right amount of sweet/sour.
  2. Simmer for 10 minutes.  Remove galangal/tamarind.
  3. Add sugar, fish sauce, lime juice, coconut milk, and possibly sour flavor whatever that is (I clearly skipped that last part)

  4. Slice chicken across the meat grain
  5. Heat coconut milk and water and boil chicken for 3 minutes.
    ​
  6. Add galangal, lemongrass, chicken, kaffir lime leaves, chilies to soup - I'm totally using chili paste next time because crushing chilies is painful
  7. Boil for 15 seconds and serve.

Pad Thai

4/28/2020

 
Thai
Pad Thai Sauce:
  • 1/4 cup tamarind juice
  • 2 tbs fish sauce
  • 1/3 cup sugar
  • 1 box rice noodles
  • 1 lb chicken, sliced (or prawns or tofu)
  • 3 tbs garlic
  • shallots
  • 2 tbs chilli paste
  • 2 bell peppers
  • ​8 oz Pad Thai sauce
  • 3 eggs
  • 1/3 cup pounded peanuts
  • lime
  1. ​For sauce, combine ingredients and simmer for about 30 minutes
  2. Soak noodles in warm water
  3. Cook chicken on high before removing from pan
  4. Cook garlic, shallots, and chili paste in hot vegetable until fragrant
  5. Add noodles and stir fry
  6. Add some water to the pan as the noodles continue to cook.
  7. Push noodles aside and add more oil, chicken, and peppers
  8. Flip together, add sauce, and stir fry
  9. Push noodles aside again, increase heat, and scramble eggs in more oil
  10. Flip the noodles over
  11. Mix in peanuts
  12. Serve with lime
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