Kung Pao with shrimps宮保蝦仁

宮保蝦仁
Gōng bǎo xiārén

Kung Pao with shrimps

Hello, long time no post! I got internet problems for the last 2 months so I couldn't post anything. Today I want to introduce you to a great worldwide classic from Sichuan province. The Kung Pao! The name ''Kung Pao'' is an Western romanization of Gong Bao, which litterally means ''Imperial, or Royal''. In overall '' Imperial shrimps''. You can make it with shrimps and chicken. By the legend, the name would come from the Palace Gardien in Qing Dynasty. The meal is known for it's spicy taste, and to have nuts and sichuan peppercorns. The secret is to infuse the oil with the peppercorn, the nuts and the chili peppers.

Let's start now.

For approximately 3 servings

-300g of pre-cooked shrimps (shelled)
(Marinate in 1 1/2 tbs of shaoxing wine and a pinch of salt, not more than 30 minutes)
-1 full hand of nuts or 2 for more (I used white almonds)
4-6 thai chilis, seeds removed and chopped
2 bell peppers in cubes
1 onion in cubes
ginger and garlic (around 1/2 tea spoon in amount)
1/2 ts crushed sichuan peppercorns

Sauce
-5 tbs of Light Soy Sauce
-1 ts of black soy sauce
-5 tbs water
-1 ts of Chinese chili sauce (it's like as very thick paste with fried bean curds) (optional)
-1 ts of potato starch

Heat 3 tbs of oil at very-hight in a wok, and drop the chili, ginger, garlic, peppercorns and almonds.
When the almonds turns brownish, add the veggies and cook for 1 minutes max, than add the shrimps.
Cook another 2 minutes and add the sauce mixture.
When the sauce thickens it is ready!
You can top with spring onions if you want,as I did!

To vary: Add some cilantro
             Change the Almonds for peanuts of cashews.

Meatball Soup肉丸子湯

肉丸子湯

Ròu wánzi tāng

Meatball soup
Hey there, longtime no see! I'm posting my fist soup recipe, which is one of my favoites, Meatball soup! Since I have no cooking robot but I love the texture of the taiwanese style meat ball, I've made original chinese meatball but I've put taiwanese ingredients and more starch to have a more ''dought-like'' texture. You'll see, the spices add an intensive flavour to the meatballs and make them addictive!

Around 2 or 3 serving, considering it as a main dish.

Ingredients:

-1 pound of ground pork

-4-6 tbs potato starch (dpending how chewy you want them)

-1/2 ts baking powder

-1 ts ground black pepper

-1 ts sesame oil

-1 tbs dark soy sauce

-2 tbs sugar

-1 ts MSG (optional)

-1 tbs salt

-2 cloves of garlic chopped

-3 nappa cabbage leaves in strips

-1 can of sliced water chestnuts

-100 g rice vermicelli

-7-8 cup of water

Bowl season:

Light Soy Sauce

Black Pepper

Sesame Oil

Chili oil

Spring Onions

Mix your meat with starch, baking powder, black pepper, black soy sauce, sesame,oil, sugar, MSG, salt, and garlic.

Marinate your meat for 3 hours in the fridge.

Boil the water, when it start boil, make chicken balls one by one to put in the water.

Once the meatballs float to the top, add the cabbage, the water chestnuts, and boil for one minutes.

Add the noodles and cook 2 more minutes.

Put your favorites seasoning at your taste in your bowl, then pour the soup in.

Enjoy!

Vary: Add some cilantro 

           As bowl seasoning add a drop of fish sauce

           Add some chili pepper as bowl seasoning

Mapo Tofu麻婆豆腐

麻婆豆腐

Má pó dòufu

Ma Po Tofu
Hey, I got internet, and I moved in another city, with a bigger variety of exotic products! This time, I
wanted to teach you a bit of Sichuan cooking. This is how we make a traditional Mapo tofu!

2-3 servings

Here are the ingredients:

-150g-200g of ground pork
-1 pack of tofu
-4 tbs of Black Beans In Chili Oil
-6 tbs of Dou Ban Jian (Chili and bean sauce)
-7 tbs of water
-1/2 onion strips
-salt and pepper
-2 spring onion in small pieces
-cooking oil
-chili oil
-1/2 egg (to mix with pork)
-3 cloves of garlic

Brown the onions and the garlic. Add the pork.

When half-cooked, add the sauce, the beans, and the chili oil to taste. Cover and simmer at mid-low heat for minutes

When everything is well cooked, add water and more sauce if needed (Depending on your preference, if you like it more dry or more saucy)

When well cooked, add the tofu and simmer again for 3 minutes.

Season and serve with some spring onions on the top!

Onion beef洋蔥牛肉

洋蔥牛肉
Yángcōng niúròu
Onion Beef

Weekend, being lazy and late and still a bed, but it's time to eat. Open the fridge and see that left half-onion. My head immediatly send me the signal that it's the perfect moment to make this dish and post it on my blog! So simple, but very tasty! Some poeple like it dry, some others will like it saucy, as I do. So guys, there is my way to make that traditional Onion Beef.

This can serve 2 poeple, but you must eat it with rice or it won't be enought.

Ingredients

*0,882 lbs ( 0.4kg ) beef, in thin slices

(marinated in 2 tbs dark soy sauce and 1 1/2 tbs black rice vinegar, after 20 min, mix with a tbs of potato tarch)

*1/2 big onion, in strips

*1 1/2 tbs sichuan peppercorn, toasted on pan without oil until smell comes out, with powdered with a pestel

Sauce:

-2 1/2 tbs light soy sauce

-1 1/2 tbs water

-1 ts potato starch

(give a stir before adding)

Seasonings:

-1 1/2 tbs sugar

-pinch salt

-pinch MSG

- Bring some cookin oil in a wok or a pan

- Add the onion and the peppercorns, then cook until the onion get translucide

- Add the beef.

- When the beef is well cooked, add the seasonings and the sauce mixture

- Stir until the sauce get thick, then we're done!

Next post I'm gonna show you how to make Three Cups Chicken Drumstick! :) See you soon.

Shrimps sautéed noodles

蝦炒麵條
Xiā chǎo miàntiáo
Shrimp sautéed noodles

Hi everyone. For my first recipe I'll show something pretty simple to make. Here i'm using noodles that are usually used for Yetcamein noodles soup, but you can use any non-swelling noodles, even ramen noodles can do!

Hi everyone. For my first recipe I'll show something pretty simple to make. Here i'm using noodles that are usually used for Yetcamein noodles soup, but you can use any non-swelling noodles, even ramen noodles can do!

For 2 serving

9 shrimps-} marinated-1 ts de chicken stock powder, 1 tbs of shaoxing wine or xeres, and black pepper (I use pre-cooked shrimps all already shelled) 1 spring onion, in rings 1/2 red bell pepper in strips 1/3 green bell pepper in strips

4 white mushroom in slices 1 big carrot in fine rectangles 1 chunk of ginger, chopped (around 1 tea spoon) 3 big cloves of garlic, chopped 1 small hand of non-swell noodles (see pictures) Some drops of sesame oil Black pepper

sauce: 2 tbs Light soy sauce (Kikoman's is ok) 1 tbs Dark soy sauce (You can find in any asian grocery stores, but if you can't, VH soy sauce is acceptable) 1 ts water 1/2 ts potato starch (mix the sauce in a bowl, and mix occasionally, the starch must not stick to the bottom when being added to the meal) In some cooking oil, cook the ginger and garlic until good smell, then add the carrot. At half-cooked, add the mushrooms, the white part of the green onion and the bell peppers. When everything is cooked, add the shrimps, sesame oil, black pepper, the noodles, the green part of the green onion, and the sauce. Stir until the sauce get stickened and that everything is well mixted, and serve Man Man Chi, have a good meal!

To vary: Change the white mushrooms for shiitakes. Add bean sprouts. Add chinese cabbage. Add onions. Add sesame seed. Add sugar.