Spicy minced meat sauce noodles - Chinese sphagetti zhajiang mian

Never mind about the debate whether pasta originated in China or Italy. I like both versions of noodles.

There are also many variations of "zhajiang mian" which cooks in Beijing, Shanghai and Korean communities in Northeast China have devised to suit different palates.


In the northern Chinese recipe, "la mian" which is thicker than Japanese ramien is the noodle of choice. They are more chewy than the southern yellow Hokkien noodles.

For the sauce

Mince meat - pork or chicken are fine. (Preferable to dice into tiny cubes). Marinate with huadiao cooking wine.
Pickled sichuan vegetable : 1 thumb size, rinse with water and cut into small cubes.
Firm tofu (deep fried and sliced into cubes). Set aside as condiment.
Soaked and cut shitake mushrooms.
Spicy Bean Sauce, pepper, Chilli powder, star anise, dark vinegar, sesame oil, sugar. (An easy subsitute is bottled sweet and spicy noodle sauce)
There is no need to add more salt or soy sauce as the pickled vegetable and bean sauce are sufficiently tasty.
Garlic, Shallots, Ginger and vegetable cooking oil for frying.

Method
1. Brown garlic and shallots till fragrant (but do not burn).
2. Add minced meat and stir fry till cooked. Add pickled sichuan vegetable.
3. Add in sauces. Mix well. If necessary, add a little water. Simmer for 10 minutes. Add beaten egg and stir. Turn off the heat immediately.
4. Blanch noodles, refresh with cold water, warm up in hot water quickly before putting into serving bowls.
5. Topping : freshly julienned cucumber gives a refreshing touch to the spicy sauced noodles.

Another bonus recipe that can be created from this recipe is the famous Shanghai "dan dan" noodles. One discernible difference between dan dan and zha jiang is that the sauce of the former is less spicy and more sourish. So omit chilli powder, add a little more vinegar and sugar. Dan dan also a soupy rather than a saucy noodle dish. So add more water and dilute the sauce. A thinner noodle would be preferred. Also add thinly sliced spanish onions, green shallots, bean sprouts, broad green beans before serving.
Enjoy!

On the Grill : slow roast pork

This easy and delicious roast wins thumbs up for Christmas entertaining and gathering with family and friends.

Score fat of a few three layer pork belly. Marinate uncut pieces of for at least 2 hours with salt, pepper and good quality vinegar (dark or distilled) or lime juice. Toss over to ensure even distribution of marinade.

Preheat oven at 250 C fan force or set on level 1 grill.

Place fat layer facing upwards on a grill plate. Cook for 20 - 30 minutes till the meat sizzles and crackles but before it turns brown.

Turn down the heat to 200 C without fan and roast for another 30 minutes.

Let the meat rest for 10 minutes before cutting into bit sizes.

Prepare apple sauce or sweet vinegar soy dipping sauce.

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Fuzhou Peaceful Swallow Meat Dumpling Wanton Soup - Rou Yan Pi Recipe

Fancy finding dry yanpi skin made of pork and flour in the suburbs in Australia. It is akin to searching for an oasis in the desert. Count myself lucky to bump into an groceries importer and supplier.

Only in China and some Southeast Asian countries would you have an opportunity to try this home cooked dish, and only if you have good friends who are willing to make the speciality and even share the recipe with you.

Though it was a long time ago but the flavours still linger in your memories, gladly to be revived. A nostalgic trip down memory lane.

This shop named "Tong Li" in Fuzhou city sells traditional "rouyan" (meat swallow)

Here's how we make it at home?

INGREDIENTS

Yanpi : swallow skin made from ground lean pork, potato and flour, rolled into flat sheets and dried in the sun.

Filling : Fish paste, Prawn (peeled), Minced pork,
Water Chestnut

Seasoning : soy sauce, grated ginger, pepper.

Soup : chicken stock, seaweed, fuzhou fish balls stuffed with minced pork.

STEPS

1. Prepare filling using fish fillet, marbled loin pork (wuhua rou), dried shrimp and Chinese celery.

2. Mince the ingredients. You could either pound with a mortar and pestle, chop using a cleaver or simply blend everything in a food processor.

3. Season with soy sauce, pepper, ginger juice and sugar.

4. Cut yanpi sheets into 2 inch square. (Nowadays, some manufacturers make ready cut yanpi in wanton skin sizes)

5. Place a small amount of filling at the centre of a yanpi square. Hold in one palm and fold inwards to create the shape of a flower or pouch, commonly called "little everlasting spring".

6. Put into boiling water and maintain at medium heat.

7. Boil chicken stock and cook seaweed, coriander, seasame oil, beaten chicken or duck egg.

8. Add cooked yanpi wanton. Heat up briefly and turn off the heat. Ready to be served.

You may be interested in checking out other types of wanton too :
http://homecooksecrets.blogspot.com/2010/07/different-types-of-wanton-dumplings.html

XO Seafood Fried Rice

We all had third helpings. That's how yummy this spicy seafood fried rice was.

Ingredients :

- Seafood : yabbies (or prawn) deshelled.
I added leftover oyster omelette to add flavour to the stir fry.

For recipe, please refer to : http://homecooksecrets.blogspot.com/2009/10/oyster-egg-pancake-chaozhou-style.html

- Vegetables : asparagus spears, carrot, mushroom.

- Egg, diced onion (optional)

- Seasoning : soy sauce, salt, pepper, oyster sauce and XO sauce (preferably Lee Kum Kee as it is more concentrated and packed with dried scallops and shrimp with no fishy after taste). Sambal chilli and roast chilli paste can be added for a more spicy version.

- Garnishing : spring onion, cucumber, garlic and onion crisps.

To Cook :

1. Heat oil and fry garlic and shallots. Remove and drain. Do not burn.

2. Fry prawn and asparagus. Add XO sauce and mix well.

3. Mix warmed rice with salt.

4. Fry omelette separately and set aside. Add to the rice when ready.

5. Dish up and serve with garnishing.

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Kaohsiung Food Show - preview of Taiwanese food

The Kaoshiung Food Show is coming to Sydney in early November!

Taiwan is a matured industrialised economy which has built a reputation for quality control of its products. It has captured many exotic tastes from southern Chinese provincial foods in convenient packaging. Many are available in grocery stores all over the world for seasoned foodies and the adventurous.

Here's a sneak preview of some interesting foods from their website which look tasty and titillating. You may want to check out the Kaoshiung food fair when it comes to Sydney and tour of the world. Very handy for home cooks which love to replicate traditional dishes at home with minimal preparation and fuss.

http://www.foodkh.com.tw/en_US/index.html

Aloe Vera paste for vegetables.
XO scallop sauce.
Spicy sauce for noodles.
BBQ / Teppanyaki marinade.
Golden sesame paste.

Red Soy sauce.

Black bean sauce.

Tea leaves.

Taiwanese companies also have product line of sauces for European cuisines. Many Taiwanese have either studied or worked in other countries.

E.g., Italian pasta sauce, peanut butter, garlic mince for bread.

Yummy ...

Registration is required for entry. You may have to show trade or professional credentials. For more information contact : sydney@taitra.org.tw