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.

Orange chicken陳皮雞

陳皮雞
Chénpí jī
Orange Chicken

The ''Orange chicken'' is a meal originated from the Hunan province, in Southern China. The meal include many tastes: salty, spicy, sweet, sour, and bitter which come from the orange peel. The meal is often deep fried and breaded, but I felt like not. Here is my version of the popular Orange chicken. Enjot my recipe!

Servings: 2

INGREDIENTS:

Marinade

-2 Chicken breast, in thin slices

-1 tbs light soy sauce

-1 tbs shaoxing wine

-1 1/2 tbs baking powder (optional, but usefull)

-2 tbs potato starch (Add after 40 minute marinating)

||||Mix all

-1 red bell pepper in cubes
-1/2 green bell pepper in cubes
-2-4 thai chilies, chopped (be carefull, they are pretty hot)
-1 ts crused sichuan pepper corn (optional, you can use black pepper
too)
-1/3 of the orange peel that is used for the sauce, in thin slices
-1 onion, in cubes
-2 cloves of garlic, chopped
-1 tbs chopped fresh ginger
-Sesame oil (Optional)
-Coking oil

Sauce
-1 ts dark soy sauce
-2 tbs light soy sauce
-Juice of an orange (you can add a bit of lemon if you want)
-1 ts shaoxing wine
-1 ts red chili oil (Optional, you can add a bit more thai chili inistead)
-1 1/2 ts potato starch
(give a good stir before adding it)

Fry the garlic, peppercorn, ginger, and orange peel in a wok or a pan.
When the garlic turns translucent, add the chicken. (If it turns dry, add a
bit of water).
When almost cooked, add the bell peppers, the onion, the chilies, and cook
until the meat is well cooked.
Add the sauce and stir until thickened. Add a very small drop of sesame
oil if you want.
Garnish of sesame seeds, or green onions and enjoy!

Vegetables and pork in vietnamese style sauce越南醬蔬菜和豬肉

越南醬蔬菜和豬肉

Yuènán jiàng shūcài hé zhūròu

Vegetables and pork in vietnamese style sauce
Hi guys, longtime no see. I had some problems so I couldn't make many recipes these days. This recipe is my creation. I tried it one time, then made it another time to make some ameliorations...

I did not really count the ingredients so I'll approximately write the ingredients.

- 3 boneless pork chops, in thin slices

- Around 5 cm of a daikon (asian radish) cut in thin triangles

-2 celery branches, and the leaves

-2 small onions in cubes

- A hand of cherry tomatoes, in halfs

- 1/1 green bell pepper in slices

- 4 cloves of garlic in slices

- A hand of bean sprouts

-Vegetable oil

- a slash of water

marinate for meat (soy sauce, potato starch, pepper)

sauce:

- 1 1/2 tb of fish sauce (or 2 if you like it strong)

- 1 tb of oyster sauce

- 1 tb sugar (or more depending on your fish sauce brand)

- 1 ts of potatoe starch

In a oiled wok, cook the pork along to garlic, until half cooked.

Add a slash of water and the onion.

When te meat is almost cooked, add the celery, the daikon, and the green bell pepper.

When everything is well cooked, add the sprouts, the tomatoes, and the starch. Stir until thicken. And its done.

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.