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Items tagged "Chinese food":

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    Because we love to eat crunchy crisp noodles, I made black bean @warialdabeef popes eye, Asian greens and red peppers to go on them.

    Because we love to eat crunchy crisp noodles, I made black bean @warialdabeef popes eye, Asian greens and red peppers to go on them.

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    #Warialda Beef#food#homecooked#noodles#Chinese food#Warialda Belted Galloways

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    posted by:
    stickifingers
    date:
    Jan 25, 2013 (a Friday)
    time:
    11:15:58 (3 months ago)

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    Tea smoked duck & steamed barramundi cooked for friends. Tea smoked duck is not a dish you see often. It is claimed to have originated in central China, though you will find it listed in the cuisine of many regions. It takes up to three days to prepare if marinated to full effect, so is best left to a special occasion. After slow marinating in a rub of Chinese sorghum spirit, ginger and spices you air dry the duck, then blanch it to tighten the skin. This also renders some of the fat. Then you air dry it again before smoking over tea leaves, rice, sugar and cassia bark to assist the smoky flavour to penetrate the skin. I reduced the blanching water to a concentrate, and poured the resting juices from smoking into it to make a broth. The juices are flavoured with star anise, cassia, mandarine peel and spring onion stuffed in the duck cavity. I served this at the start of the meal. Next stage is steaming the duck. I added lemon to my steaming water to draw some of the more intense smokiness off the skin. Just before serving I rubbed the duck with potato starch and deep fried it to crisp the skin. The meat was moist and tasty. Well worth the effort. The barramundi was steamed and seasoned in the traditional manner, with the hot oil added from the deep fryer to sear the skin, ginger and spring onion topping. In the background are Mantou (Bao - steamed bread) which curiously were said to have been invented by Zhuge Liang - known as Crouching Dragon - a famous Chinese strategist and inventor who live in the 1st century AD, the Three Kingdoms period. Mantou were said to be the heads of the enemy war lords and soldiers battling in a war to unify China under their command. I have a porcelain statue of Zhuge Liang in my home. I knew nothing of him when I spotted the statue in a dark and dusty shop in the world heritage listed part of Hoi An in Vietnam. When I brought him home my father was amazed, he told me I had purchased a fellow strategist who loved to cook - serendipitous!

    Tea smoked duck & steamed barramundi cooked for friends.

    Tea smoked duck is not a dish you see often. It is claimed to have originated in central China, though you will find it listed in the cuisine of many regions. It takes up to three days to prepare if marinated to full effect, so is best left to a special occasion.

    After slow marinating in a rub of Chinese sorghum spirit, ginger and spices you air dry the duck, then blanch it to tighten the skin. This also renders some of the fat. Then you air dry it again before smoking over tea leaves, rice, sugar and cassia bark to assist the smoky flavour to penetrate the skin.

    I reduced the blanching water to a concentrate, and poured the resting juices from smoking into it to make a broth. The juices are flavoured with star anise, cassia, mandarine peel and spring onion stuffed in the duck cavity. I served this at the start of the meal.

    Next stage is steaming the duck. I added lemon to my steaming water to draw some of the more intense smokiness off the skin.

    Just before serving I rubbed the duck with potato starch and deep fried it to crisp the skin. The meat was moist and tasty. Well worth the effort.

    The barramundi was steamed and seasoned in the traditional manner, with the hot oil added from the deep fryer to sear the skin, ginger and spring onion topping.

    In the background are Mantou (Bao - steamed bread) which curiously were said to have been invented by Zhuge Liang - known as Crouching Dragon - a famous Chinese strategist and inventor who live in the 1st century AD, the Three Kingdoms period. Mantou were said to be the heads of the enemy war lords and soldiers battling in a war to unify China under their command.

    I have a porcelain statue of Zhuge Liang in my home. I knew nothing of him when I spotted the statue in a dark and dusty shop in the world heritage listed part of Hoi An in Vietnam. When I brought him home my father was amazed, he told me I had purchased a fellow strategist who loved to cook - serendipitous!

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    #homecooked#slow food#Chinese Food#food#dining#banquet#duck#fish#Milawa Free Range Poultry

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    posted by:
    stickifingers
    date:
    Jan 6, 2013 (a Sunday)
    time:
    2:13:35 (4 months ago)

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    A dodgy photo of my fragrant Chinese sticky BBQ pork ribs - Siu Pi Gwut - and blanched gai lan dressed with sesame oil. The recipe for the ribs is a closely guarded secret my father learnt from a Hong Kong Master(Sifu) Roast Meat Chef in the 1970s. The complex marinade makes them quite addictive and more fragrant than you’ll find in most Chinese restaurants.

    A dodgy photo of my fragrant Chinese sticky BBQ pork ribs - Siu Pi Gwut - and blanched gai lan dressed with sesame oil.

    The recipe for the ribs is a closely guarded secret my father learnt from a Hong Kong Master(Sifu) Roast Meat Chef in the 1970s. The complex marinade makes them quite addictive and more fragrant than you’ll find in most Chinese restaurants.

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    #homecooked#Chinese food#slow food#food#dining

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    posted by:
    stickifingers
    date:
    Jan 6, 2013 (a Sunday)
    time:
    1:46:41 (4 months ago)

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    My homecooked Chinese style bacon and eggs would possibly be a nosh-talgic meal for many South East Asians. A Weyhill Farm duck egg and garlic were deep fried and served upon steamed rice with crisp salt & pepper tofu puffs, blanched bak choy and a topping of Chinese cured bacon and sausage; spring onion, garlic shoots, oyster sauce and pickled chilli. Diving in, the rich egg yolk and oyster sauces mixes into the rice and is complimented by multiple textures and momentary highlights of fresh seasonings.

    My homecooked Chinese style bacon and eggs would possibly be a nosh-talgic meal for many South East Asians.

    A Weyhill Farm duck egg and garlic were deep fried and served upon steamed rice with crisp salt & pepper tofu puffs, blanched bak choy and a topping of Chinese cured bacon and sausage; spring onion, garlic shoots, oyster sauce and pickled chilli.

    Diving in, the rich egg yolk and oyster sauces mixes into the rice and is complimented by multiple textures and momentary highlights of fresh seasonings.

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    #breakfast#cuisine#eggs#food#meal#Weyhill Farm#homecooked#homemade#kitchen#Chinese Food#slow food#real food#foodporn#asian food

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    posted by:
    stickifingers
    date:
    Dec 16, 2012 (a Sunday)
    time:
    5:14:41 (5 months ago)

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    Homecooked Beef Sang Choi Bao with Vietnamese flavours - some one handed cooking thanks to my Magimix. I simply blitzed the raw filling for these filled lettuce cups in the food processor. In went 100g Warialda Beef Scotch Chain, 4 small fresh shitake, 2 garlic chives, half an onion, a small piece of bacon fat, a handful of homegrown Vietnamese mint and 5 water chestnuts. Then I fried the mix with enoki mushrooms, Kampot pepper, Xiaoshing wine, soy sauce and oyster sauce to taste. Next went in leftover steamed rice and beanshoots. It was finished with Vietnamese fish sauce and Greenvale Farm camelina seeds. Garnished with perilla plucked straight from the garden it was light, fresh and painless on my sore paw.

    Homecooked Beef Sang Choi Bao with Vietnamese flavours - some one handed cooking thanks to my Magimix.

    I simply blitzed the raw filling for these filled lettuce cups in the food processor.

    In went 100g Warialda Beef Scotch Chain, 4 small fresh shitake, 2 garlic chives, half an onion, a small piece of bacon fat, a handful of homegrown Vietnamese mint and 5 water chestnuts.

    Then I fried the mix with enoki mushrooms, Kampot pepper, Xiaoshing wine, soy sauce and oyster sauce to taste.

    Next went in leftover steamed rice and beanshoots. It was finished with Vietnamese fish sauce and Greenvale Farm camelina seeds.

    Garnished with perilla plucked straight from the garden it was light, fresh and painless on my sore paw.

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    Tags

    #Chinese food#Food#Warialda Beef#beef'#food porn#homecooked#lettuce#sang choi bao#slow food#Vietnamese food#Greenvale Farm#camelina seeds#Warialda Belted Galloways

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    posted by:
    stickifingers
    date:
    Dec 12, 2012 (a Wednesday)
    time:
    5:22:00 (5 months ago)

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    Stir fried heirloom green beans with a ‘sand’ of fresh garlic, chilli, baby leeks, crisp lardons, fried anchovies and crushed peanuts. Seasoned with gelatinous pork stock, sugar and fish sauce, it’s my Grandmother’s recipe which I suspect came with her to Hong Kong from Vietnam in the 1930s.

    Stir fried heirloom green beans with a ‘sand’ of fresh garlic, chilli, baby leeks, crisp lardons, fried anchovies and crushed peanuts. Seasoned with gelatinous pork stock, sugar and fish sauce, it’s my Grandmother’s recipe which I suspect came with her to Hong Kong from Vietnam in the 1930s.

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    Tags

    #asian food#Chinese food#vegetables#fresh#slow food#real food#food revolution#salad

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    posted by:
    stickifingers
    date:
    Nov 7, 2012 (a Wednesday)
    time:
    12:05:11 (6 months ago)

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    My simple boiled pork dumpling noodle soup made with home made chicken and pork broth. Chinese cabbage, beanshoots, cha sui and homegrown coriander added more flavour and crunch to the dish, with a chilli zing.

    My simple boiled pork dumpling noodle soup made with home made chicken and pork broth. Chinese cabbage, beanshoots, cha sui and homegrown coriander added more flavour and crunch to the dish, with a chilli zing.

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    Tags

    #dumplings#Chinese food#homecooked#soup#fresh#chopsticks#Greenvale Farm pork

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    posted by:
    stickifingers
    date:
    Oct 25, 2012 (a Thursday)
    time:
    3:59:42 (6 months ago)

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    Another Chinese homecooked meal. Wor Ba - crisp sizzling puffed rice cakes with a hot and sour sauce. I opted not to deep fry the rice cakes as per the tradition, in order to keep the dish lean. But instead puffed the rice in the oven. When they’re hot and the sauce is poured on they sizzle and crackle. It captured my imagination as a child and now eat it with a deep sense of noshtalgia. In the spicy tomato based sauce is smoky pork stock, Chinese red vinegar, Cha Sui, prawns, shitake, tofu, preserved vegetables, garlic shoots, chilli and seasonings. On the side, blanched choi sum.

    Another Chinese homecooked meal. Wor Ba - crisp sizzling puffed rice cakes with a hot and sour sauce.

    I opted not to deep fry the rice cakes as per the tradition, in order to keep the dish lean. But instead puffed the rice in the oven. When they’re hot and the sauce is poured on they sizzle and crackle. It captured my imagination as a child and now eat it with a deep sense of noshtalgia.

    In the spicy tomato based sauce is smoky pork stock, Chinese red vinegar, Cha Sui, prawns, shitake, tofu, preserved vegetables, garlic shoots, chilli and seasonings. On the side, blanched choi sum.

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    Tags

    #homecooked#slow food#Asian food#Chinese food#Winter#white plate

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    posted by:
    stickifingers
    date:
    Aug 26, 2012 (a Sunday)
    time:
    5:11:04 (8 months ago)

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    My peasant style Ma Po Tofu features shitake, wood ear fungus, eggplant, garlic shoots, Greenvale Farm pigs tongue, pork fat and a small amount of fermented chilli bean curd for a richer flavour. The secret ingredient is my dark, intense, homemade masterstock. This dish is internal central heating, perfect for winter.

    My peasant style Ma Po Tofu features shitake, wood ear fungus, eggplant, garlic shoots, Greenvale Farm pigs tongue, pork fat and a small amount of fermented chilli bean curd for a richer flavour. The secret ingredient is my dark, intense, homemade masterstock. This dish is internal central heating, perfect for winter.

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    Tags

    #Greenvale Farm pork#Offal#pork#tofu#Chilli#chinese food

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    posted by:
    stickifingers
    date:
    Jul 31, 2012 (a Tuesday)
    time:
    12:23:00 (9 months ago)

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    The Gold Coin Slider. Awesome, if I say so myself. Anthony Kumnick of Greenvale Farm knows I love an offal challenge. Australia is so prime cut focussed that I have devoted myself to showing how secondary cuts of meat should not go to waste, but can be a delicious and economical part of our diet. So Anthony gave me some pig snouts to play with. After a bit of head scratching I resurrected an old Chinese barbecue recipe called gold coin chicken, which actually uses pork offal. The name is derived from old Chinese coins that characteristically had a square hole in the centre. Creating the coins, a skewer goes through alternate rounds of marinated lean pork meat, pigs liver and slices of fat. In my case I used pork liver from my usual Viet/Shanghai butcher, Anthony’s snouts, pig cheeks and back fat. The cheeks and snouts were first pressure cooked in my master stock before marinating. Pigs liver is rich and strong tasting, so I started by soaking them in salt water with mandarin peel, then slicing to add to the marinade. The marinade is Cha Sui style. I used Dad’s recipe, learned when he trained to be a Chinese Roast meat specialist. The back fat was steamed then sliced and alternated with the other items on a long skewer. I grilled them first on medium heat then finished on high to crisp the edges, basting frequently with marinade. When this was done cooking I basted it all with honey, though Dad’s recipe uses maltose instead. As always with meat, I then rested it off the skewer and tossed it in its juices before serving. To complete the dish I steamed mantou buns and garlic shoots. Mantou are easy to make and freeze but are also available frozen in Asian Grocers. This ‘burger’ style is a new addition to the many available, I’m presuming David Chang may have created a demand for them commercially. The meat was tender and tasty. The rendered pieces of pork fat giving an extra richness against the pâté textured liver and gelatinous snout that crisped around the edges. The garlic shoots acted as a relief and textural foil. In season, cucumber would also be an ideal accompaniment. Essentially this bears a similarity to a Cha Sui Bao, but lifts it to the sophisticated level you might expect from a restaurant like Golden Fields or Momofuku Seiōbo. But it’s cheap and easy enough to cook for yourself. Try it - you can cheat by using a jar of Lee Kum Kee Cha Sui marinade and a slug of gin in the mix instead of Chinese rose liquor. Use slices of any lean, secondary cut of pork and why not save the smoky fat from bacon to use in between? Offalicious!

    The Gold Coin Slider. Awesome, if I say so myself.

    Anthony Kumnick of Greenvale Farm knows I love an offal challenge. Australia is so prime cut focussed that I have devoted myself to showing how secondary cuts of meat should not go to waste, but can be a delicious and economical part of our diet.

    So Anthony gave me some pig snouts to play with. After a bit of head scratching I resurrected an old Chinese barbecue recipe called gold coin chicken, which actually uses pork offal.

    The name is derived from old Chinese coins that characteristically had a square hole in the centre. Creating the coins, a skewer goes through alternate rounds of marinated lean pork meat, pigs liver and slices of fat.

    In my case I used pork liver from my usual Viet/Shanghai butcher, Anthony’s snouts, pig cheeks and back fat. The cheeks and snouts were first pressure cooked in my master stock before marinating.

    Pigs liver is rich and strong tasting, so I started by soaking them in salt water with mandarin peel, then slicing to add to the marinade. The marinade is Cha Sui style. I used Dad’s recipe, learned when he trained to be a Chinese Roast meat specialist.

    The back fat was steamed then sliced and alternated with the other items on a long skewer. I grilled them first on medium heat then finished on high to crisp the edges, basting frequently with marinade.

    When this was done cooking I basted it all with honey, though Dad’s recipe uses maltose instead. As always with meat, I then rested it off the skewer and tossed it in its juices before serving.

    To complete the dish I steamed mantou buns and garlic shoots. Mantou are easy to make and freeze but are also available frozen in Asian Grocers. This ‘burger’ style is a new addition to the many available, I’m presuming David Chang may have created a demand for them commercially.

    The meat was tender and tasty. The rendered pieces of pork fat giving an extra richness against the pâté textured liver and gelatinous snout that crisped around the edges. The garlic shoots acted as a relief and textural foil. In season, cucumber would also be an ideal accompaniment.

    Essentially this bears a similarity to a Cha Sui Bao, but lifts it to the sophisticated level you might expect from a restaurant like Golden Fields or Momofuku Seiōbo. But it’s cheap and easy enough to cook for yourself.

    Try it - you can cheat by using a jar of Lee Kum Kee Cha Sui marinade and a slug of gin in the mix instead of Chinese rose liquor. Use slices of any lean, secondary cut of pork and why not save the smoky fat from bacon to use in between? Offalicious!

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    Tags

    #Asian food#Chinese food#Cantonese#homecooked#offal#slow food#white plate#Winter#Greenvale Farm pork

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    posted by:
    stickifingers
    date:
    Jul 27, 2012 (a Friday)
    time:
    4:45:12 (9 months ago)

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    There are 2 notes on this item.

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    Slippery, crisp, smooth, meaty and slurp worthy. Homemade wonton dumpling soup with cha sui, blanched bak choy, raw daikon and spring onion in my rich homemade broth. A nurturing, Cantonese meal that I love. (Taken with Instagram)

    Slippery, crisp, smooth, meaty and slurp worthy. Homemade wonton dumpling soup with cha sui, blanched bak choy, raw daikon and spring onion in my rich homemade broth. A nurturing, Cantonese meal that I love.

    (Taken with Instagram)

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    Tags

    #Chinese food#Asian food#homecooked#soup#dumplings

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    posted by:
    stickifingers
    date:
    Jul 5, 2012 (a Thursday)
    time:
    4:29:42 (10 months ago)

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    Admittedly it didn’t look particularly flash. But this Hainan Chicken was succulent and had good flavour. The rich stock mixed soy based dressing was balanced perfectly and the steamed rice was fine, as was the accompanying clear chicken soup. We ate it at Grain Asian in Box Hill, a place that in my opinion makes the best pork and prawn won ton (dumplings) in town.  (Taken with Instagram)

    Admittedly it didn’t look particularly flash. But this Hainan Chicken was succulent and had good flavour. The rich stock mixed soy based dressing was balanced perfectly and the steamed rice was fine, as was the accompanying clear chicken soup. We ate it at Grain Asian in Box Hill, a place that in my opinion makes the best pork and prawn won ton (dumplings) in town. 

    (Taken with Instagram)

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    Tags

    #Chinese food#Asian#Box Hill

    Info

    posted by:
    stickifingers
    date:
    Jun 22, 2012 (a Friday)
    time:
    6:03:00 (11 months ago)

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    If you’re going to dip northern style Oriental dumplings in something yummy this is the Chinese vinegar to use. Millet vinegar with sorghum, Broomcorn millet and maltose from Tianjin. When eating Xia Long Bao add some finely julienned fresh ginger to a saucer of it and warm slightly. It’s dipping heaven, a soft red in colour, slightly musky and without sharpness.  Why millet? Coarser skinned dumplings such as XLB, Jiozi or Bao Xi originate outside of the southern rice growing region of China. Wheat grains, sorghum and millet, not rice, are more common to the cuisine of the north. Much of the northern foods of China have a tendency to be more oily and spicy, hence vinegar is added as a cleanser to the palate and to aid digestion. You can read more about the Chinese health benefits associated with vinegar here and its role in Traditional Chinese Medicine. (Taken with Instagram)

    If you’re going to dip northern style Oriental dumplings in something yummy this is the Chinese vinegar to use. Millet vinegar with sorghum, Broomcorn millet and maltose from Tianjin. When eating Xia Long Bao add some finely julienned fresh ginger to a saucer of it and warm slightly. It’s dipping heaven, a soft red in colour, slightly musky and without sharpness. 

    Why millet? Coarser skinned dumplings such as XLB, Jiozi or Bao Xi originate outside of the southern rice growing region of China. Wheat grains, sorghum and millet, not rice, are more common to the cuisine of the north.

    Much of the northern foods of China have a tendency to be more oily and spicy, hence vinegar is added as a cleanser to the palate and to aid digestion. You can read more about the Chinese health benefits associated with vinegar here and its role in Traditional Chinese Medicine.

    (Taken with Instagram)

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    Tags

    #Chinese food#Asian#condiments

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    posted by:
    stickifingers
    date:
    Jun 22, 2012 (a Friday)
    time:
    8:43:00 (11 months ago)

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