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molly bloom
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Lundenwic
Oct 2001
time: 15:32
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I have too many dishes that I like in various different Chinese cuisines to list, but I do like stuffed duck's web, and chicken's feet in black bean and chilli sauce, and steamed scallops with ginger, and won ton soup, and szechuan spicy lamb, and those lovely steamed rolls with chinese sausage inside, and water chestnut cake, and sea bass on crispy noodles, and pork with oyster sauce, and clams in chillii and black bean sauce...
but here's a couple of recipes that are relatively easy (you will need access to an Chinese/Viet Namese supermarket for the last one) and a delicious Chinese inspired cocktail suitable for any occasion. Well, except a funeral perhaps.
DaShi- here’s a Chinese influenced cocktail for Christmas, Chinese New Year, or any other occasion you feel warrants it:
Champagne with lychee:
Add 3 lychees to 100 ml of vodka, leave to infuse for at least one hour, but the longer the better.
Place a fresh lychee in a champagne flute, add the lychee flavoured vodka, and top up with Champagne. This would also work with sake, or a Chinese rice spirit.
Salt and pepper squid
2 tbsp sea salt
1 tbsp szechuan peppercorns
1 tbsp black peppercorns
½ tsp dried chilli flakes
1 tbsp cornflour
500 g cleaned squid hoods, cut into strips
Vegetable or peanut oil for deep frying (about 3 cups)
Lemon or orange wedges
In a wok or heavy based frying pan over a medium heat, stir combined salt and peppercorns until fragrant and lightly toasted (about 3-4 minutes). Add chilli flakes. Allow to cool, then use a pestle and mortar and crush to a fine powder.
Place half the pepper and salt mixture into a large bowl and add cornflour. Add squid strips, and toss well to lightly coat with the pepper mix.
Heat oil in a deep fryer or wok. Cook squid in batches by lowering into oil in a deep frying basket or slotted spoon for about 2 minutes, or until just cooked through. Drain on kitchen paper, and serve sprinkled with reserved pepper mix and lemon or orange wedges.
Serves 4
Chow fun (you will need to buy the rice noodle and char siu at a Chinese or Viet Namese supermarket)
½ lb of fresh rice noodle sheets, cut into ½ inch wide long strips
1 cup of char siu/roast pork, cut into ¼ inch wide strips
½ cup bamboo shoots, cut into ¼ inch strips
1 lb Chinese cabbage sliced in ½ inch wide strips
gravy/sauce:
1 and ¼ cups of chicken broth
1 tbsp cornstarch
1 tsp sesame oil
1 tsp salt
1 tsp sugar
2 tbsps light soy sauce
2 tbsps oil
Heat wok over a high heat. Add 1 tbsp oil. Cover surface of wok with oil. Add noodle strips. Stir fry to heat noodles through, about 2 minutes. Remove, place on a warm plate.
If rice noodle sheets are not available, then you can substitute dry rice stick noodles (sha ho fun), boiling them for 8 minutes beforehand, and draining them before frying.
Clean wok, reheat over high heat. Add 1 tbsp oil, cover surface of wok. Stir fry char siu, cabbage and bamboo shoots for 2 minutes.
Add gravy ingredients. Toss fry for another 2 minutes until gravy is clear. Pour over warm noodle strips. Serve.
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Oerdin
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of Internet Music.
Sep 2001
time: 21:32
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Orange chicken is yummie! I also like the dim sum in China Town; I just like how they bring back plate after plate of these little dishes. If you don't want one you don't take it but if you do it costs only like $0.50.
Last edited by Oerdin on 29-11-2003 at 08:12
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mindseye
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A Yankee living in Shanghai
Apr 1999
time: 13:32
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My favorites are Hunan, Sichuan ("szechuan") and XinJiang foods.
Hunan - Hui Guo Rou is a personal favorite, a smoky pork dish from Hunan that reminds me of the real bacon we used to eat when I was a kid in the countryside of Iowa. Fortunately, it's so common you can eat it at most any "home cooking" Chinese
restaurant.
Sichuan - GongBao JiDing ("Kung Pao Chicken") really is a treat, especially if prepared authentically, in which case it tastes much better than the American version (tastes like it has lime juice, and is much hotter).
XinJiang - although some Chinese don't like to think of XinJiang food as "Chinese" (even while they maintain that XinJiang is part of China), many westerners like it because it's a lot like western food (no surprise, XinJiang's Huighers are China's caucasians). XinJiang cuisine is heavy on lamb, cumin, oninons, tomatoes, garlic, and nan (a kind of bread). My all-time favorite is a special pie ("rou nan") which a local XinJiang restaurant makes . It looks exactly like an American pinched-crust apple pie, but is filled with stewed lamb with green pepper and onions. Every westerner I have taken to this restaurant swoons over it. In fact, this dish was my Thanksgiving meal. 
DaShi, if you wander up to Shanghai sometime, I'll take you there. 
Almost forgot - my favorite snack (so many great ones) is ShengJian, something like GuoTie ("potstickers"). They are basically XiaoLongBao (sometimes called "Shanghai dumplings on western menus) that have been fried on the bottom. YUMMMM! 
Last edited by mindseye on 29-11-2003 at 08:28
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28-11-2003 16:10
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