炸醬麵 (noodle in ground pork bean sauce)

This is a common Northern China dry noodle dish.  You can find it in most of the Chinese noodle restaurants.  It is tasty and easy to make and can be served as a whole meal because it has vegetables, carb (noodle), and meat.  My whole family like it very much.

Ingredients:

Ground pork 1lb
Bean curbs 2 pieces (optional)
Bean Sauce 2 TB
Sweet Bean Sauce 2TB
dry shrimps some (optional)
garlic 3 cloves (optional)
scallion 2 stems
Dry or fresh Chinese noodles
carrot 1/2 stick
cucumber 1 pc
bean sprout some (optional)

Steps: 

The meat sauce

1. Marinate the ground pork with 2 teaspoon corn starch, 1 table spoon soy sauce and 1/2 teaspoon salt. Add some minced ginger root, let it sit for 30 minutes.
2. Soften dry shrimps in warm water for 10 minutes and mince them.  mince the garlic and chopped the scallions.
3. I don't usually add bean curbs in the sauce, but I know a lot of people like to add bean curbs.  This time, I happen to have two pieces left, so I added it in.  Chop the bean curbs finely. I sliced the it horizontally into three slices first, then cut them in each direction.
4. In a big wok, heat 5 Table spoon vegetable oils, then add the pork.  Separate the meat with a spatula and stir until the meat change color. Push the meat to the side of the wok, there should be oil left in the center of the wok.  Put in minced dry shrimps and garlics and 2 tablespoon of bean sauce and 2 table spoon of sweet bean sauce (see picture on the right, you can find those in a Chinese supermarket)  Then mix the meat with the sauce, add 3 or 4 table spool water.   Note most of people only use bean sauce for the meat sauce, but it is very salty.  Adding equal amount of sweet bean sauce makes it less salty and with some sweet taste.    Turn the heat to low, cover it and let it cook for 5 minutes.  Sprinkle the chopped scallions on top of the meat sauce and put it in a big bowl (see picture at the top)

The vegetables

I like to  add some shredded vegetables in the noodle.  You can use one or more different vegetables.  In the restaurant, they only use cucumbers, I usually use carrots, cucumbers and bean sprouts.  Carrots and cucumbers are raw, bean spouts has to be boiled for a couple of minutes.  You can use the big American cucumber or the thin Japanese cucumber.  You have to peel the skin if you use American cucumber and you can leave the skin on if you use the thin Japanese cucumber.  

The noodles

Nowadays, Chinese supermarkets sell fresh Chinese noodles, they tasted way better than the dry noodles in boxes.  I like to buy 安泰麵廠 台式陽春麵。It comes in a big bag. You can break them into rolls, one roll can make a bowl of noodles.  Remember to put the unused raw noodles in the freezer.  It will be molded if you leave them in the refrigerator.  If you put them in the freezer, it can last for a long time.  If you can't find fresh noodles, use the dry ones is fine.  Just cook them according to the instruction on the box or taste it to check if the noodle is cooked.  Make sure you have enough water in the pot when you cook the noodle. 

Now, you just add the meat sauce and vegetable and here you go!!

蒜苗臘肉 (Stir Fry Chinese Ham with Leeks)

Today is  January 16th in the lunar calendar -- the day after the lantern festival.  It is a bit late to post this traditional Chinese New Year dish... so maybe for the next year.

When I was young,  every household in Taiwan made sausages and hams (香腸，臘肉) for Chinese New Year.  I remember that I helped my mom to prepare the sausages by stuffing marinated pork chunks into intestines, tie them up into small segments and hang them up using bamboo sticks to dry.  Nowadays,  you can buy prepackaged sausages and  hams all year long, so you don't need to wait for Chinese New Year to enjoy this traditional new year dishes.

Ingredients:

• Chinese ham -- half package (there are several brands in the Chinese market, I usually buy 新東陽湖南臘肉）
• one carrot
• half bundle of Chinese leek (青蒜）－this is usually only available in the Chinese market during new year time.  If you can't find it, use American leeks instead.
• 2-3 dried red peppers

Steps:

1.  Slice chinese ham into thin slices.  If it is too tough to cut, steam it for 10 minutes and slice it when it is cool.  
2. Cut the carrots into thin slices.  To make the slices look pretty (like the diamond shape in the  picture to the right).  You first cut the carrots into one-inch segments in 45 degree angle.  Then you turn the segment flat side down and slice it along the long side.  
3.  Chinese leeks are thinner than the American leeks (see picture to the right), but it has stronger garlic flavor.  Split the stem in half by cutting along the stem, then slice them diagonally into thin strips. 
4. Cut the red peppers into strips
5. Heat three table spoon vegetable oil in a wok, put in carrots and red peppers and a half tea spoon salt and stir fry them until carrots are tender.  Note the ham may be salty, taste it first.  If it is very salty,  don't add salt at all.
6. Add ham and mix it with carrots well.  If the ham is steamed first, you only need to cook them for a minute or so, if not, stir fry until the ham is cooked, may be 2-3 minutes.  Add a tea spoon of light soy sauce and a tea spoon of sugar for flavor.  
7. Add leeks at the end and mix them well until the leeks are soft.  Do not over cook leeks.  

Happy Chinese New Year!

Two easy cold vegetable dishes

Cabbage Salad

When I go to a Japanese restaurant, I always like their fine-chopped cabbage salad.  A few year's ago, I learned from a colleague a Japanese Ramen Cabbage Salad, I made it several times, but the ramen got soggy if you don't eat it right away.  So, I simplified the recipe a bit, papa likes it a lot :)
 
Ingredients:

1. Half of a cabbage
2. olive oil 2Tbsp (or vegetable oil)
3. honey 2 Tbsp
4. Rice vinegar 2 Tbsp
5. Salt 2 tsp
6. White roasted sesame (optional)

Steps:

1.  Cut the cabbage into 2 quarters, wash it
2.  Cut the cabbage leaves horizontally into thin strips, the thinner the better
3.  Add salt and put it in the refrigerator for three hours.
4. Drain the liquid from the cabbage.  Add #2, #3, #4 and mix it well.  You might want to mix #3 and #4 first to make the honey thinner. 
5. Sprinkler the sesame seeds before serve. 

Note, all the ingredient quantities are for reference only.  Always taste it and adjust the seasoning to your taste.  You can keep this dish for a week and still taste good.  If you don't like the taste of the olive oil, use vegetable oil instead.

Lotus Roots Cold Dish

This is again a very simple cold dish.  But the lotus roots can only be found in Chinese supermarkets in areas densely populated with Chinese such as LA.  I think Fall is the season for lotus roots.  They are very inexpensive and tasty around this time.

Ingredients:

1. Three segments of lotus roots
2. Rice Vinegar 1.5 Tsp
3. Sugar 1 Tsp
4. Sesame oil 1Tsp
5. some salt
6. mashed garlic (optional)

Steps:

1. remove the skin using a peel remover and cut off both sides of the lotus.
2. Cut the lotus horizontally into very thin slices.
3. Put the slices in cold water, otherwise, it will turn pink.
4.  Heat water in a pot and cook the lotus roots for 2-3 minutes.  (add a little salt in the water)
5.  Rinse the lotus root with cold water until it is cold, drain the water.
6. Add #2 - #6 and mix it well.  Adjust the seasoning to your taste.  Chill and serve. It is supposed to taste sweet and sour, whether you want it in the sweet side or sour side depends on  your personal preference.

In this photo, I added some gojis and dried jujubes for some color.  It is purely decorative. 

BBQ Baby Back Rib

I haven't been updating this website for a long time!  Sorry for the laziness.  I learned this recipe from my high school friend Sue Lee.  It is super simple and super delicious. (超好吃）  The secret is that the sauce used in this recipe is the same sauce the Catonese restaurant made the BBQ pork (叉燒肉), not the western BBQ sauce. 

Ingredients:
1. One full rack of baby back rib (I bought them from Costco, one pack contains three full racks, you can share with your friends.  It has more meat and tenderer than the ones you bought in the Chinese market)

2. Lee Kum Kee Char Siu Sauce (李錦記叉燒醬）3TbSp (see picture on left)
3. Honey 2TbSp
4. Soy Sauce a little

Steps:

1. Cut the baby ribs into four pieces, cut out excessive fat, clean it
2. Thin the BBQ Sauce (#2) with some water (or soy sauce) -- The Char Siu Sauce is very thick and it is hard to spread it over meat.  So I mix it with 1 tsp water and 1 tsp light soy sauce.  (Soy sauce is optional, I tried first time without soy sauce and I feel it is not salty enough, so I added soy sauce the second time.  Make sure you use the light color one to keep the meat color red).  Mix the sauce with the meat and refrigerate it overnight.
2. Put the ribs on a baking pan and bake it at 400 degree for one hour.  First put the meat side down, after 30 minutes, turn them over so that the meat side is up.
3. Reduce heat to 275 degree and continue bake it for 2 hours.  Mix the left over sauce with honey and brush the sauce on the meat at every 30 minutes.

Note:  The only trick is not to burn the meat.  Each oven's power is different.  The first time, I burned the meat in the first hour, so for the second time, I used 375 degree instead of 400 degree and the result looks better.  You will have to check, especially in the first hour, and adjust the oven temperature if the meat starts to turn black.

It is an easy party recipe.  I plan to bake three racks of baby back ribs this thanksgiving :)

Sesame Pancake (芝麻大餅)

One of our college friend's father used to make sesame pancakes and feed all of us everytime we have a party.  His sesame pancakes is better than the ones made in Restaurant.  Recently, he moved back to Taiwan and we feel so sad that we won't be able to enjoy the homemade pancakes anymore.


In the new year party, my friend and his better half made the pancakes that is as good as their father's.  Now the torch is passed on and I got my friend's blessing to share the recipe.   I am going to try it soon.

Ingredients:

4 cup of all purpose flours
1.75 tsp yeast
scallions (1 bundle, about 9 stems)
unroasted white sesame seeds


Steps:
1. Add 1tsp sugar and 1.75 tsp yeast on one cup of warm water, wait for 5 minutes until the yeast is bubbling.

2. Chop scallions finely.

2. Add yeast water into four cups of all-purpose flour, add another 3/4 cup of cold water.  Mix all together with mixer (set to level 2) for 2 minutes (or hand-kneading) until the surface is smooth.  Cover it up with a wet paper towel (or plastic wrap).  Turn the oven to 200 degree for 20 seconds.  Turn it off and then put the dough in the oven for 45 minutes (on a warm day, you can leave it under room temperature or in front of a sunny window).  Let the dough rise until it is doubled in its size.

3. Put the dough in the mixer and mix it for two minutes (at level 2).  Cut the dough into three even parts to make three pancakes.  Use roller to roll into a big, thin pancake (see leftmost picture below), brush vegetable oil evenly (2-3 tsp), sprinkle 3/4 tsp salt and brush evenly, then sprinkle finely chopped scallions (about 3 stalks for each pancake, see middle picture below).  Roll it up, press both ends tight and twist and spiral up (see rightmost picture below, similar to scallion pancakes, 蔥油餅).  The press it down from the top and use a roller to make it a 6 to 8 inch pancake.

4. Brush 1-2 tsp water on the surface of the pancake.  Sprinkle the unroasted white sesame seeds generously and press them firmly.  Let it sit for 20 minutes.

5. In a 10-to-12 inch frying pan, heat 2 Tbsp vegetable oil in medium-to-low heat, put the pancake with the sesame seed side faced down.  Cover it for 5 minutes.  Flip over for another 4 minutes.  Check the color,  make sure the color is golden brown. Note- Medium-to-low heat allows the pancake to heat up and rise up gradually, a key to “puffy” pancake, and to avoid burning the sesame seeds.

Note: if you don't have a mixer, use your hand to knead the dough until the surface of the dough is smooth and there is no dough stick to the bowl.

十全十美 素十錦 (Ten Ingredient Vegetable)

This is another New Year dish I cook once a year.  There are 10 different vegetables in this disk symbolizing "perfect 10" for good luck.  Each family may use different vegetable as long as you can find 10 different ones.  All the vegetables are chopped into thin strips, so there is a lot of chopping and preparation.  Since I only do it once a year, I usually make a big tray (see the picture!), I will share with my relatives and friends and bring good luck to everyone!

Ingredients:

1. Celery 1 bundle (either Chinese celery or American celery is fine.  I used Chinese celery this year, but I actually like America celery better)
2. Soy Bean Sprouts 1/2 lb
3. Carrots 2
4. 百葉 (thin soy sheet) 4 oz
5. 蒜苗 (Chinese leeks) 3
6. Dry Mushroom 10
7. Bamboo shoot 1 (medium size)
8. 金針菜 (lily flowers) 1/3 cup
9. 木耳 (black wood ears) 1 cup
10. bean curbs 2 squares

Preparation:

1. Soak mushrooms, wood ears and lily flowers for 2 hours
2. Cut 百葉 (4) into 1 in x 1/4 in stripes and  put them in a big bowl of cold water.  Add 1TB 雪鹼水 (sodium carbonate water) in the water.  Take 百葉 out when it turns white and is easy to tear apart, probably 20-30 minutes.  Rinse it thoroughly with cold water.  Don't soak it too long, because it will be too soft.
3. Cut celery into 1.5 inch long strips, remove the long roots of the soy bean spouts (wash them first).

4. Peel the skin of carrots, shred the carrots (3), slice the bamboo shoots (7).  This year, 99 Ranch Market has fresh bamboos for sale with reasonable price.  It is pretty hard to find fresh bamboo any other place, so the frozen one or the canned one are good too.
5. Slice the bean curb horizontally to 4 pieces, then cut them into thin strips (10).
6. Wash black mushrooms, wood ears and lily flowers.  Cut the tip of the lily flowers (8), then cut each one in two half.  Slice black mushrooms (6) and wood ears (9)
7. Chinese leek (蒜苗) is only available during new year time in Chinese supermarkets in LA or other big cities.  I usually use scallions instead.  It just adds some green color to the dish.  But Chinese leek has its own strong flavor and it is a good addition to this dish. Slice the white part of the leek open, then cut it in diagonal direction into thin strips.

Steps:
You need a BIG wok to cook this dish.  Cooking part is easy after you are done with all the chopping.

1. Heat 1TB oil, add 0.5 tsp salt, stir fry soy bean spouts for 5 minutes.  The soy bean on the spout takes a while to cook, you need to taste it and make sure they are cooked.  Take the soy bean spouts out and put them in a big serving tray.
2. Heat 2TB oil, add 0.5 tsp salt, stir fry carrots and celery until carrots are soft. Take them out and put into the big tray.
3. Heat 3TB oil, add 1/2 tsp salt, stir fry black mushrooms for 1 minute, add bamboo shoots, lily flowers, bean curbs and wood ears.  Add 1TB soy sauce, 1TB oyster sauce, 1.5 tsp sugar to season.  Mixed them well for several minutes, add 百葉 and Chinese leek toward the end, continue stir fry until Chinese leek become soft.  
4. Add soy bean spout, carrots, and celery back in, mix them together.  Taste again, if not enough flavor, add a little more salt or soy sauce.  Add 1tsp sesame oil before you take it out.

You can eat this dish cold.  No need to reheat.   It will be fresh for a week in refrigerator.  You can replace any of the ingredients by your favorite Chinese vegetable as long as it doesn't have a lot of juice and it can be sliced into 1.5 inch strips.

Wish everybody a perfect new year!

Sticky rice cake with mustard greens (雪菜炒年糕, 薺菜炒年糕)

Today is the new year's eve (2/2).  When I was a child, we would have a family reunion and a big feast.  After dinner, we would pay respect to our ancestors, gamble with dices, and get red envelops from our parents.  Since it is a workday and it is in US, my husband and I just had a quiet dinner with take out food in front of TV.  This weekend, I will have a Chinese New Year feast with friends.  年糕 (rice cake) sounds like "getting higher every year" is the dish I cook every Chinese New Year.  This recipe is from my mom.  Last weekend, Christina called me and asked me how to make this dish because she has a pot luck tomorrow (new year's day) and she wants to make this dish.  So, I wrote down the recipe and found a picture from last year.   I will post some more New Year dishes after this weekend's dinner :).  See note at the end for another traditional Shanghai-style rice cake dish, 薺菜炒年糕.

 Ingredients:

1.  雪菜 1 box (pickled mustard greens, see product image to the right)

2.  lean pork 1/2 lb
3.  dry black mushrooms 8 pieces
4.  bamboo shoots (canned, frozen, or fresh) few pieces
5.  Chinese Bock Choy (小白菜）1 bundle
6.  rice cake (1.5lb, pre-sliced, vacuumed package, any Korean brand, see product image below)
7.  chicken broth 1 can

Preparation:

1. First, if you can't find pickled mustard green, you can make it yourself.  Buy a bundle of fresh mustard green (小芥菜), wash them thoroughly.  Slice them first along the same direction of the leaves into strips, then chop  orthogonally into small pieces.  Put them in a big bowl, sprinkle salt generously and mix the salt in.  After you are done with all the leaves，use both your palms, hold a handful of green leaves and shuffle them (用手搓) until the leave turn darker (the salt got into the leave and liquid start to come out). Do the same to all the leaves.  Then put the leaves in a big glass jar, seal it and put it in the refrigerator for a day or two and it is ready to use.
2. Put the dry rice cake in a big bowl (or sink) and submerge them in water.  Separate the pieces if they are stuck together
3. slice lean pork into thin stripes and marinate them with corn starch, soy sauce and salt
4. soften the dry mushrooms in water for one hour, remove the stems and slice them into thin slices
5. cut the bamboo shoots into thin stripes
6. Wash Chinese Bock Choy and cut them into inch-long pieces

Steps:

1. Stir fry pork until cooked, take them out.
2. Add 3TB vegetable oil, stir fry mushroom and bamboo shoots, add salt and soy sauce (if you have light soy sauce 生抽, use that), then squeeze  the water from mustard greens (taste it first, if it is too salty, you can use water to rinse it first.  Also, if it is salty, don't add salt to mushroom), add mustard greens in the wok and mix it with mushroom and bamboo.  Add 1 tb sugar.  At last, put the pork back in and turn off the heat.  Don't stir fry mustard greens too long, it will turn yellow.  Also, add soy sauce before you put mustard greens in, you want it look green, not brown.  Take out everything.
3. Add more vegetable oil, probably another 2TB, add 1 tb salt, then add Chinese Bock Choy and stir fry it until it start to get soft.  Now, drain the water from the rice cake and pour in the rice cakes.  Stir it frequently and don't let them stick to the wok.  Add chicken broth (probably half can) gradually and keep stir fry it.  I used to put one can of chicken soup and cover it up.  I found out the rice cakes would be too sticky.  So, don't put too much at the beginning, if they are too hard and chewy, add a little more at a time.  Add salt and pepper to the taste.  When the rice cake turn soft, add #2 in and mix well.  (#2 could be too much for one bag of rice cake.  You can put 2/3 in and make 雪菜肉絲麵 with the remaining :-)

Add some sesame oil before you remove them from the wok.
Happy Chinese New Year!

Note-  If we substitute Chinese Spinach (薺菜, see product picture to the right) for mustard greens and Chinese Bok Choy, we get another traditional Shanghai-style rice cake dish, 薺菜炒年糕.  Chinese Spinach came in a frozen package.  Immerse the frozen vegetable in water for an hour or two. Defrost, cut off stem roots, rinse thoroughly, mince, and then stir-fry as we stir-fried the mustard greens.