tag:blogger.com,1999:blog-9868749471445709492024-02-20T16:10:39.514-08:00COOKING WITH A LIZARDThe recipes from <a href="http://atthebackofthehill.blogspot.com/">AtTheBackoftheHill</a> without all that other stuff. Just the recipes. One post per recipe. No backstory, no context, no narrative, no whys and wherefores. Bon gusto and sanak mantep.The back of the hillhttp://www.blogger.com/profile/05564245223453467132noreply@blogger.comBlogger196125tag:blogger.com,1999:blog-986874947144570949.post-38733259836318565032021-03-31T15:05:00.002-07:002021-03-31T15:05:38.850-07:00PORK AND DRIED TOFU STICK 枝竹豆腐炆火腩枝竹豆腐炆火腩<br />
JI JUK DAU FU MAN FO NAAM<br />
<br /><br />
Half a pound of roast pork (火腩), chunk-chopped.<br />
One or two sticks of dried tofu (枝竹).<br />
One slab of firm tofu (half a tub).<br />
Three slices ginger.<br />
Half a head of garlic (6-8 cloves).<br />
Three scallion, minced.<br />
One Tbs soy sauce.<br />
Half TBS oyster sauce.<br />
Half Tsp. sugar.<br />
One cup water.<br />
One Tsp. cornstarch dissolved in a tablespoon of water.<br />
<br />
Cook dried tofu stick in some water till soft, cut into suitable segments. Cut the firm tofu into eight chunks and fry in hot oil till golden, remove and drain.<br />
<br />
Sauté ginger and garlic briefly. Add the sauces, sugar, and water, bring to a boil and put in the dried tofu pieces. Simmer for about three or four minutes, then add the roast pork and fried tofu and simmer just a little while longer to heat through and combine flavours. Add the cornstarch solution and the minced scallion, stir to combine, and decant to a plate.<br />
<br />
<br />
FROM HERE: <a href="http://atthebackofthehill.blogspot.com/2016/03/bean-ferment-fired-loins-and-rice.html">FIRED LOIN</a><br />
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<br />The back of the hillhttp://www.blogger.com/profile/05564245223453467132noreply@blogger.com0tag:blogger.com,1999:blog-986874947144570949.post-73047309520394668902021-03-31T15:02:00.000-07:002021-03-31T15:02:05.190-07:00ROAST PORK AND TOFU 火腩炆豆腐火腩炆豆腐<br />
FO NAAM MAN DAU FU<br />
<br /><br />
Half pound of fire belly pork (火腩), chunk-chopped.<br />
One tub of firm tofu, sliced into two, flat-wise.<br />
Ten cloves garlic, left whole.<br />
One onion, chopped.<br />
Three slices of ginger.<br />
One TBS soy sauce.<br />
One TBS Shaoxing rice wine (紹興酒).<br />
One Tsp. oyster sauce (蠔油).<br />
One Tsp. sugar.<br />
A dash of sesame oil (麻油).<br />
One Tsp. cornstarch dissolved in a tablespoon of water.<br />
<br />
Lightly dust the tofu with cornstarch and a pinch of salt on all sides, fry in hot oil till golden brown. Remove, drain, and cut into large chunks.
Gild the ginger slices and whole garlic cloves. Reserve to a saucer.<br />
Sauté the chopped onion, add the fire belly pork. When the edges turn golden add the soy sauce, Shaoxing rice wine, and a splash of water, plus the garlic and ginger. Simmer a few minutes, then put in the tofu, and stir the cornstarch solution in. Add a dash of sesame oil, serve.<br />
<br />
<br />
<b>NOTES: </b>For the Shaoxing rice wine (紹興酒 '<i>siu hing jau</i>') you may substitute sherry. The effect will be no different. For drinking, you may replace the sherry with Shaoxing. That, too, is good. Oyster sauce (蠔油 '<i>ho yau</i>') is essential, sesame oil ((麻油 '<i>maa yau</i>') adds fragrance.<br />
<br />
<br />
From here: <a href="http://atthebackofthehill.blogspot.com/2016/03/bean-ferment-fired-loins-and-rice.html">FIRED LOINS</a><br />
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<br />The back of the hillhttp://www.blogger.com/profile/05564245223453467132noreply@blogger.com0tag:blogger.com,1999:blog-986874947144570949.post-55378265310077864182021-03-31T14:55:00.002-07:002021-03-31T14:55:19.125-07:00DOUBLE MUSHROOM CHICKEN 雙菇雞DOUBLE MUSHROOM CHICKEN<br />
雙菇雞 ('<i>seung gu gai</i>')<br />
<br /><br />
About a pound of chicken de-boned cut into small chunks, rinsed, and mixed with beaten egg white and half a tablespoon of cornstarch.
Tree oyster and fresh champignon in equal measure, rinsed and trimmed, sliced thick, more than the amount of chicken. A little chopped yellow onion, somewhat more than that chopped bell pepper.<br /><br />
Very small amounts of garlic and ginger.<br />
A tablespoon of oyster sauce.<br />
A dash of soy sauce.<br />
Pinch of sugar.<br />
Oil.<br />
<br />
Briefly gild the garlic and ginger, decant. Same with the onion and bell pepper. Do likewise with the mushroom. Now over high heat stirfry the chicken, splash with water or sherry, add the oyster and soy sauce, and throw in everything else. Stifry till mixed and turn out onto a plate.<br />
<br />
<br />
From here: <a href="http://atthebackofthehill.blogspot.com/2017/02/double-your-mushroom.html">DOUBLE MUSHROON</a><br />
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The back of the hillhttp://www.blogger.com/profile/05564245223453467132noreply@blogger.com0tag:blogger.com,1999:blog-986874947144570949.post-28920524339413956052021-03-31T14:53:00.003-07:002021-03-31T14:56:21.626-07:00GREEN CHILI STIR-FRIED FATTY PORK 尖椒炒五花腩GREEN CHILI STIR-FRIED FATTY PORK<br />
尖椒炒五花腩 ('<i>tsim chiu caau ng faa naam</i>')<br />
<br /><br />
One pound of five flower pork.<br />
<br />
Half a dozen or more big Jalapenos, deseeded, cut, and briefly blanched in boiling water to tone the buggers down a bit. You could also use smaller hotter green chilies, or sweeter milder bellpeppers. And the duration of blanching to lessen the heat effect is also flexible. Or mix it up.<br />
<br />
Garlic and ginger as seems appropriate, chopped.<br />
Scallions, sliced.<br />
Salt and oil.<br />
<br />
Slice the pork semi-thin. Gild the pork in the pan with a little oil, remove and drain. Add the chopped ginger and garlic to the pan with a little salt, stirfry briefly, cast in the peppers and stirfy. When they start to turn, add the meat, and seethe with a small splash of water. Strew the scallion into the pan, turn over with a spatula a couple of times till the liquid is reduced.<br />
Cant it all onto a plate.<br />
<br />
<br />
From here: <a href="http://atthebackofthehill.blogspot.com/2017/02/double-your-mushroom.html">DOUBLE MUSHROOM</a><br />
<br />
<br />
The back of the hillhttp://www.blogger.com/profile/05564245223453467132noreply@blogger.com0tag:blogger.com,1999:blog-986874947144570949.post-90234221084837909782021-03-31T14:50:00.004-07:002021-03-31T14:56:02.567-07:00PICKLED MUSTARD STIR-FRIED FATTY PORK 榨菜炒五花腩PICKLED MUSTARD STIR-FRIED FATTY PORK<br />
榨菜炒五花腩 ('<i>jaa choi chaau ng faa naam</i>')<br />
<br />
One pound of five flower pork.<br />
<br />
Small amounts of white pepper powder, oyster sauce, and up to half a cup roughly of Szechuanese pressed mustard stem (which is nice and crunchy, and need not be rinsed before use - taste it to judge how much you want in the dish), plus between a teaspoon and a tablespoon of soy sauce, teaspoon or two of cornstarch.<br />
Sherry or rice wine.<br />
Oil.<br />
<br />
Slice the pork not too thin, taking care to divide the pieces into fatty bits and lean. Cut the pickled mustard into thick shreds.<br />
<br />
Rinse the pork slices, dry, and marinate them with the cornstarch, oyster sauce, and soy sauce. Mix well to distribute the flavours.
Let it sit for half an hour.<br />
<br />
Separate out the fatty bits, and fry these a little first. Then add the lean meat, stirfy with the fatty bits. Add the pickled vegetable, toss to mingle, and splash in the sherry or rice wine, plus a little water.<br />
While it seethes sprinkle white pepper over it.<br />
<br />
Cook a little bit longer, and plate it.<br /><br /><br />From here: <a href="http://atthebackofthehill.blogspot.com/2017/02/double-your-mushroom.html">DOUBLE MUSHROOM</a><br /><br /><br />The back of the hillhttp://www.blogger.com/profile/05564245223453467132noreply@blogger.com0tag:blogger.com,1999:blog-986874947144570949.post-62768441319995047692021-03-31T14:46:00.004-07:002021-03-31T14:57:24.375-07:00AMOY RICE NOODLES 廈門炒米AMOY NOODLES<br />
廈門炒米<br />
['<i>haa mun chaau mai</i>']<br />
Amoy Rice Noodles<br />
<br />
<br />
2 eggs.<br />
Half a dozen large shrimp.<br />
One bowl boiled ham, matchstick cut.<br />
One medium onion, sliced.<br />
One red bell pepper, sliced.<br />
One or two scallion, cut long and diagonally.<br />
One clove of garlic, minced.<br />
10 oz. thin rice noodles, broken and soaked in warm water for at least half an hour (that's somewhat more than half a pack, usually).<br />
A brisk dash of rice wine or sherry.<br />
A small splash stock or water.<br />
A pinch of sugar.<br />
Two Tsp. oyster sauce.<br />
One Tsp. soy sauce.<br />
A small drizzle sesame oil.<br />
<br />
Scramble the eggs lightly, set aside. Quickly stirfry the shrimp, and set aside also. Now put the flame on high, add a bit more oil when the pan smokes, and dump the onion, garlic, and bell pepper in. Stir around, throw in the ham, followed shortly by the drained noodles. Stirfry, add everything, and toss till toasty. Serve, with sambal on the side.<br />
<br /><br />
Originally here: <a href="http://atthebackofthehill.blogspot.com/2017/04/chao-mai-with-dollops-and-stuff.html">CHAO MAI</a><br /><br /><br />The back of the hillhttp://www.blogger.com/profile/05564245223453467132noreply@blogger.com0tag:blogger.com,1999:blog-986874947144570949.post-47010261052002952942021-02-10T14:28:00.004-08:002021-02-10T14:28:51.741-08:00STEWED CHICKEN WITH RAISINSD'JAJ M'ZBIB<br />
Poulet a la Juif; Stewed Chicken with Raisins.<br />
<br />
One chicken, skinned and cut up into large pieces.<br />
Two large onions.<br />
Half a cup raisins, rinsed.<br />
Half a TBS ground coriander.<br />
Quarter Tsp. each: ground pepper, cinnamon powder, dry ginger.<br />
Generous pinches mace, cayenne, turmeric, salt, and sugar.<br />
Smaller pinches oregano, thyme, rosemary.<br />
Two cups chicken stock.<br />
The juice of one lemon.<br />
Sherry.<br />
Bay leaves.<br />
Olive oil.<br />
<br /><br />
Chop the onions, fry golden them in a little olive oil, and remove to a plate.<br />
Fry the chicken pieces till gilded, add the coriander, cayenne, and turmeric. Continue frying while stirring till material starts sticking to the bottom of the pan. Add onions and raisins, stir briefly, and deglaze with a splash sherry. Now add all else, and simmer for half an hour, stirring occasionally.<br />
<br /><br /><br />
Originally from here: <a href="http://atthebackofthehill.blogspot.com/2019/02/completely-chicken.html">Completely Chicken</a>
<br /><br /><br />The back of the hillhttp://www.blogger.com/profile/05564245223453467132noreply@blogger.com0tag:blogger.com,1999:blog-986874947144570949.post-48998444374063596742021-02-10T14:26:00.001-08:002021-02-10T14:26:08.723-08:00CREAMY CURRY CHICKEN -- MURGHI MASALAMURGHI MASALA<br />
Creamy Curry Chicken<br /><br />
<br />
One pound of chicken, chunk-cut on bone.<br />
Two onions, chopped.<br />
One dozen Roma tomatoes, peeled seeded chopped.<br />
One cup cashews.<br />
Half a cup heavy cream.<br />
Quarter cup yoghurt.<br />
Two TBS garam masala.<br />
Half TBS cayenne.<br />
Thumblength ginger.<br />
Five or six cloves garlic.<br />
Pinches of salt and pepper.<br />
One teaspoon cumin seeds, roasted till quite dark, then ground fine.<br />
<br />
<br />
Mince and smash the garlic and ginger to a paste, mix it with the yoghurt and the pinches of salt and pepper. Marinate the chicken in this for an hour.<br />
Pour boiling water (enough to cover) over the cashews and let them soften.
Take the chicken pieces out of the marinade, and colour them well in hot oil. Remove to a plate, add the onions to the pan with a little more oil. Saute till coloured, add the tomatoes and all spices except the dark-roasted cumin seeds, and cook soft, which will be about five minutes.
<br />
Dump the cashews and their soaking water into a blender, add the contents of the pan, and osterize smooth. Return this to the pan and reduce till velvety, then put in the chicken pieces. Bring back to a boil, turn heat low, and simmer a few minutes. Stir the cream into the dish, and let it heat, but do not bring it to a boil.<br />
<br />
Dust the dark-roasted cumin powder over the top before serving.<br />
Decorate with the merest sprinkle of sliced green chili.<br />
<br /><br /><br />
Originally from here: <a href="http://atthebackofthehill.blogspot.com/2019/02/completely-chicken.html">Completely Chicken</a>
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The back of the hillhttp://www.blogger.com/profile/05564245223453467132noreply@blogger.com0tag:blogger.com,1999:blog-986874947144570949.post-78626293118995420752021-02-10T14:22:00.002-08:002021-02-10T17:04:30.615-08:00PAPRIKA CHICKENPAPRIKASZ<br />
Paprika Chicken<br />
<br />
1 whole chicken (about 3 pounds), cut into 8 pieces.<br />
2 garlic cloves, minced.<br />
2 onions, thinly sliced.<br />
2 - 4 TBS sweet Hungarian paprika.<br />
1/2 cup chicken stock.<br />
4 TBS sour cream.<br />
A very generous pinch of ground caraway seed.<br />
Olive oil, or butter, or bacon grease.<br />
Salt and pepper.<br />
<br /><br />
Gild the onions and garlic. Rub the chicken bits with oil, plus salt, pepper, and some of the paprika. Add to the pan and brown slightly. Now add the remaining paprika and the ground caraway, stir to mix, and add the chicken stock and enough water to barely cover. Simmer for about half an hour, then stir in the sour cream.<br />
Garnish with plenty of chopped parsley.<br />
<br /><br /><br />
Originally from here: <a href="http://atthebackofthehill.blogspot.com/2019/02/completely-chicken.html">Completely Chicken</a>
<br /><br /><br />
The back of the hillhttp://www.blogger.com/profile/05564245223453467132noreply@blogger.com0tag:blogger.com,1999:blog-986874947144570949.post-54567809148362883232021-02-10T14:18:00.001-08:002021-02-10T14:18:08.002-08:00DRENCHED CHICKEN CHUNKS淋雞件 LIM KAI KIN<br />
Drenched Chicken Chunks<br />
<br />
One three pound chicken, chopped into chunks.<br />
Half a cup of shelled peanuts.<br />
Quarter cup of rice wine or sherry.<br />
Two TBS expressed ginger juice.<br />
One TBS cornstarch.<br />
Half TBS sugar.<br />
Half TBS soy sauce.<br />
<br />
Plus:<br />
Four cups broth.<br />
Four cups rice wine or sherry.<br />
Minced ginger and garlic.<br />
Chopped scallion.<br />
<br /><br />
Marinate chicken pieces for an hour in the half cup sherry, ginger juice, corn starch, sugar, and soy sauce. Drain and pat dry. Reserve marinade.
Meanwhile wash and soak the peanuts to remove the red skins and to soften them.<br />
<br />
Heat oil in a pan, add ginger, add garlic, then add chicken pieces, followed shortly by the peanuts. Stir over high heat till coloured somewhat and fragrant. Add the sherry and the broth, bring to a boil, turn low and simmer for twenty minutes. Remove the chicken pieces to a dish. Add the reserved marinade to the pan, bring to a boil, and pour over the chicken. Let it stand a few minutes, then garnish with the chopped scallion and serve.<br />
<br /><br /><br />
Originally from here: <a href="http://atthebackofthehill.blogspot.com/2019/02/completely-chicken.html">Completely Chicken</a>
<br /><br /><br />The back of the hillhttp://www.blogger.com/profile/05564245223453467132noreply@blogger.com0tag:blogger.com,1999:blog-986874947144570949.post-13293799925210118332021-02-10T14:11:00.003-08:002021-02-10T14:11:27.110-08:00SALT WATER CHICKEN鹹水雞 HAAM SUI KAI<br />
Salt Water Chicken<br />
<br />
One three pound chicken.<br />
Two cups water.<br />
Half a cup of cane sugar.<br />
Quarter cup of salt.<br />
Jigger of rice wine or sherry.<br />
Two star anise pods, two chopped scallion, two or three thick slices ginger (whacked with the back of the cleaver), and one clove garlic (also whacked).<br />
<br /><br />
Bring the water and the various flavourings listed to a boil.<br />
Simmer briefly, cool down and refrigerate.<br />
<br />
In a second vessel heat enough water to inundate the chicken entirely. When it boils, do precisely that. Remove the chicken, rinse under cold water, and repeat. The third time place the chicken in the boiling water, put a lid on the pot, and turn off the heat. After thirty minutes remove the bird and rinse under cold water. It is now at the exact stage of cooked that Chinese people like, but it would have done no harm if you had simmered it for a few minutes before turning off the heat. Or you could turn on the flame, and once it boils place the chicken in it one more time, turning off heat and letting it stand for ten minutes.<br />
<br />
Once the chicken has been removed from the water for the last time wipe it dry, then brush it very thoroughly with sesame oil. Now prick the chicken all over with a needle, and place it in the cold salt-water mixture in the refrigerator for twenty-four hours. To serve, chop it into chopstickable chunks, strew with a little freshly minced scallion, and sprinkle with a little of the soaking liquid.
The boil-water can be used for a broth.<br />
<br /><br /><br />
Originally from here: <a href="http://atthebackofthehill.blogspot.com/2019/02/completely-chicken.html">Completely Chicken</a>
<br /><br /><br />The back of the hillhttp://www.blogger.com/profile/05564245223453467132noreply@blogger.com0tag:blogger.com,1999:blog-986874947144570949.post-52870217685355514162021-02-10T14:00:00.004-08:002021-02-10T14:00:51.151-08:00GINGER SCALLION CHICKEN CHUNKS薑蔥炆雞丁GEUNG CHUNG MAN KAI DING<br />
Ginger-Scallion Simmered Chicken Chunks<br />
<br />
One pound chicken on the bone, whacked into chopstickable pieces.<br />
Three scallions, sectioned.<br />
Sliced ginger.<br />
Four TBS sherry.<br />
Two TBS soy sauce.<br />
One TBS sugar.<br />
<br />
Wash and dry chicken, dust with a teaspoon of cornflour, add a dash of oil and toss to coat. Stirfry in scant oil to firm up. Decant temporarily to a plate.<br />
Sauté ginger and scallion till fragrant, add chicken to the pan along with the sherry, soy sauce, sugar, and a splash of water.
Simmer on low for ten to fifteen minutes.<br />
Put in a shallow bowl to serve.<br />
<br />
<br />
<br />
Originally from here: <a href="http://atthebackofthehill.blogspot.com/2019/02/completely-chicken.html">Completely Chicken</a>
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<br />
<br />
The back of the hillhttp://www.blogger.com/profile/05564245223453467132noreply@blogger.com0tag:blogger.com,1999:blog-986874947144570949.post-89285395191284368912021-02-10T13:58:00.003-08:002021-02-10T13:58:31.702-08:00SOY SAUCE CHICKEN, SECOND VERSION豉油雞 SI YAU KAI<br />
Soy Sauce Chicken<br />
<br />
One whole chicken, about four pounds.<br />
Two cups soy sauce.<br />
Half a cup sherry or rice wine.<br />
Six TBS cane sugar.<br />
Six slices of ginger.<br />
Three garlic cloves, whole.<br />
Three scallion, sectioned.<br />
Three star anise pods.<br />
One piece of dried tangerine peel (陳皮 '<i>chan pei</i>').<br />
One dried honey date (金絲蜜棗乾 '<i>gam si mat jou gon</i>').<br />
Eight cups water.<br />
<br /><br />
Rinse the chicken, and trim flaps.<br />
<br />
Gild the ginger, garlic, and scallion with a little oil in the bottom of a large stockpot, adding the ginger first, then the garlic cloves and scallion sections. Seethe with the sherry, then add everything except the chicken and bring to a boil. Simmer a few minutes, then submerge the chicken, rump upwards. Bring back to a boil, turn low, and poach for a scant twenty minutes.<br />
Turn off heat, cover, and let stand for an hour or so.<br />
Remove chicken and drain.<br />
<br />
Bring pot back to a boil and reduce liquid by half. Strain and cool.<br />
<br />
Chop the chicken into large pieces. Arrange on a platter and spoon some of the liquid over.<br />
<br /><br /><br />
Originally from here: <a href="http://atthebackofthehill.blogspot.com/2019/02/completely-chicken.html">Completely Chicken</a>
<br /><br /><br />The back of the hillhttp://www.blogger.com/profile/05564245223453467132noreply@blogger.com0tag:blogger.com,1999:blog-986874947144570949.post-7069066128279446552021-02-10T13:51:00.004-08:002021-02-10T13:51:44.573-08:00PORK AND EGG STEW FOR NEW YEAR滷蛋紅燒豬肉<br />
LOU DAAN HONG SIU CHYU YIUK<br />
<br />
Two pounds streaky pork belly (五花肉).<br />
Two or three slices of ginger.<br />
Two or three hard-boiled eggs.<br />
Two or three whole star anise.<br />
Two or three stalks green onion.<br />
Quarter cup or more soy sauce.<br />
Quarter cup or more sherry or rice wine.<br />
Five or six soaked black mushrooms.<br />
Two TBS sugar.<br />
<br />
Peel the eggs but leave them whole.<br />
<br />
Bring a large pot of water to a boil. Dump the pork into the pot, boil for about ten minutes, take it out and let it cool. When it's cold, cut it into chunks.<br />
Heat some oil on the bottom of a stew pot or kastrol, add the ginger, stirfry briefly and add the green onion, which you have cut into one or two inch lengths and whacked slightly with the blunt edge of your cleaver. Remove all solids before they brown with a slotted spatula, add the pork, and gild it. When it has good browned edges, spoon off some of the grease that the heat had released, add the sherry or rice wine to sizzle, stir loose the crusty bits, then put everything else in the pot with water to generously cover.<br />
Simmer on low heat for well over an hour.<br />
<br />
This is a soppy version, with plenty of juices.<br />
Good on top of rice or noodles.<br />
<br />
The number of hard-boiled eggs can be increased if there are more people.<br />
Increase soy sauce and sherry or rice wine plus water appropriately.<br />
Equal parts soy and wine, one to two parts water.<br />
Plus slight modifications else.<br /><br /><br />
Originally from here: <a href="http://atthebackofthehill.blogspot.com/2019/02/new-years-pork-and-egg-stew.html">NEW YEAR'S PORK AND EGG STEW</a><br /><br /><br />The back of the hillhttp://www.blogger.com/profile/05564245223453467132noreply@blogger.com0tag:blogger.com,1999:blog-986874947144570949.post-124506701436750692021-02-10T13:41:00.006-08:002021-02-10T13:52:56.721-08:00SESAME GINGER CHICKEN麻油雞 SESAME OIL AND GINGER CHICKEN<br />
<br />
Six large pieces of chicken thighs (雞腿, 6塊).<br />
Two dozen slices of ginger (薑, 24片).<br />
One TBS Chinese wolfberries ('gau kei ji'), (枸杞子, 1湯匙).<br />
Eight or nine large dried mushrooms (冬菇, 8-9個).<br />
One third cup of black sesame oil (黑麻油, 1/3杯).<br />
Four or five cups of Chinese rice wine, or sherry (米酒, 4-5杯).<br />
Salt as suitable, a minor amount (鹽, 適量).<br />
A pinch of sugar (一撮糖).<br />
<br /><br />
Black sesame oil is not commonly used in the cooking process, but added afterwards in small quantity to augment and brighten the flavour of dishes. It's darn well essential for Cantonese cuisine.<br />
Here it is a main ingredient.<br />
<br />
Look for 純正黑芝麻油 ('jeun jeng hak ji maa yau'; "pure & unadulterated black sesame oil") on the label. Many brands are mixed, because that is much cheaper, and perfectly suited to regular use.<br />
<br /><br />
Rinse and soak the mushrooms for two or three hours in water with a mere pinch of sugar, rinse the wolfberries (Lycium Sinense, 枸杞子) well. Cut each chicken thigh piece in half, a whack with the cleaver ought to do it. Sprinkle a little salt over.
Pour the oil into a cool wok. Add the ginger slices, and over low heat cook till fragrant. More of a simmer, really. Then add the chicken bits and seethe till the pinkness is gone and there is a little colour. Pour in the sherry or rice wine, bring to a boil, add the mushrooms and wolf berries.<br />
Turn low, simmer twenty minutes, it is done.<br />
<br />
In Taiwan this is considered strengthening for new mothers, and served with a bowl of cooked noodles doused with the broth on the side. Normally I like noodles, but to me this is best with rice splashed with the broth, and a hefty dollop of sambal........ wich, of course, goes with nearly everything.<br />
<br />
And perhaps a little cilantro.<br />
<br />
<br />
People from sambal cultures would also have a small plate of long chunk cut cucumber on the side, which is cooling and good for the digestion.<br />
<br />
<br />
Originally posted here: <a href="http://atthebackofthehill.blogspot.com/2019/05/sesame-ginger-chicken.html">Sesame Ginger Chicken</a><br />
<br /><br />The back of the hillhttp://www.blogger.com/profile/05564245223453467132noreply@blogger.com0tag:blogger.com,1999:blog-986874947144570949.post-15778780214487257872021-02-10T13:34:00.000-08:002021-02-10T13:34:06.752-08:00CRAB FOO YONG芙蓉蟹<br />
[Fu Yung Hai - Velvety omelette with crab meat]<br />
<br />
1兩 (one ounce) 蟹肉 (crab meat).<br />
2支 (two stalks) 青蔥 (scallion).<br />
4個 (four) 蛋 (eggs).<br />
少許 (pinch) 鹽 Salt).<br />
2大匙 (two tablespoons) 油 (oil).<br />
<br />
½杯 (half a cup) 高湯 (superior stock).<br />
1大匙 (one tablespoon) 醬油 (soy sauce).<br />
½小匙 (half a teaspoon) 大白粉 (tapioca flour).<br />
少許 (pinch) 糖 (sugar).<br />
<br /><br />
Remove all shell fragments from the crab meat, rinse and chop the scallion. Gently beat the eggs till smooth, add the pinch of salt, the oil, the crab meat, and the chopped scallion.<br />
Mix the tapioca flour with a little cold water.<br />
Heat some oil in the wok, pour in the egg mixture, cook till barely set, and slide onto a plate. Wipe any fragments of the omelette out of the wok, add a drizzle oil, and when hot pour in the superior stock and soy sauce, adding the pinch of sugar. After two minutes or so of cooking, stir in the dissolved tapioca flour and when the sauce becomes glossy pour it over the omelette. Add a drizzle of fragrant sesame oil and some minced cilantro.<br />
<br />
You will note that in this recipe tapioca flour is specified. But you could also use corn flour, it would simply require a little more. For the Chinese style superior stock you may substitute the normal chicken and bones stock. And feel free to use more crab meat.<br />
<br />
<br />
<br />The back of the hillhttp://www.blogger.com/profile/05564245223453467132noreply@blogger.com0tag:blogger.com,1999:blog-986874947144570949.post-83057245009131768442021-02-10T13:27:00.002-08:002021-02-10T13:28:11.527-08:00CLASSIC CANTONESE CRABCLASSIC CANTONESE CRAB 薑葱蟹<br />
['Geung Chung Haai']<br />
<br />
Two large live Dungeness crabs<br />
Four TBS cooking oil<br />
Four or five scallion, segment-chopped<br />
Four or five slices of ginger<br />
Quarter cup sherry or 黄酒<br />
A dash of soy sauce<br />
Two TBS cornstarch<br />
Salt and pepper<br />
Pinch sugar<br />
<br />
Put the crabs in the fridge for ten minutes to slow the little buggers down. Then place them on their backs and whack them straight across with a cleaver, opening them stem to stern; this kills them. Clean out the unmentionable parts, then put the crabs in a plastic or brown paper bag to smash and crack appropriately. This renders pieces with accesible meat, especially in the claws -- required for both the cooking as well as the subsequent eating -- and the bag prevents goo from splattering your kitchen.<br />
You should have several large crabby sections now.<br />
Mix the cornstarch, salt, & pepper.<br />
Dredge the crab parts.<br />
<span style="font-size: x-small;"><br />
[The pieces should be dusted, not totally covered. A scant coating, in other words.]</span><br />
<br />
Superheat the oil in the wok, add the ginger and fry till slightly gilded, then throw in the scallion. Twirl everything around the inside of the wok to infuse the oil with flavour, then before the scallion burns or colours, scoop out the vegetable matter with a slotted spoon, and while the pan is hot, dump in the crab. Stir around to make sure all parts get seared in oil, as the dredgement should be cooked. Re-add the ginger and scallion, stir, and pour in the sherry and soy sauce, add the pinch of sugar. Toss around to let the cooking finish with steam; about three minutes or so.<br />
<br />
To serve, dump on a platter.<br />
Cilantro is optional.<br />
<br />
A dipping saucer with chilipaste, fish sauce, and lime juice on the side is an excellent idea. Yes, if you bashed the beast properly you can eat it with chopsticks, but you're still going to end up using your hands.<br /><br /><br />The back of the hillhttp://www.blogger.com/profile/05564245223453467132noreply@blogger.com0tag:blogger.com,1999:blog-986874947144570949.post-52873329221304895562021-01-25T18:49:00.001-08:002021-01-25T18:49:08.290-08:00BAKED PORTUGUESE CHICKEN AND RICEA dish invented in Hong Kong and served in many chachanteng.<br />
<br /><span style="font-size: x-large;">
焗葡國雞飯</span><br /><span style="font-size: medium;">
['Guk pou gwok gai faan']</span><br />
BAKED PORTUGUESE CHICKEN AND RICE<br />
<br />
<br />Marinate about half a pound of chicken chunks in a little rice wine, soy sauce, ginger, and corn starch. Then brown them in a skillet with a few chunks of fatty sausage (linguiça or chorizo, your choice). Layer it on top of scallion & egg-fried rice in a casserole, add cooked potato wedges, pour a mild coconut curry sauce over, add a sprinkle of grated cheese, and brown it under the broiler. A slight excess of the coconut curry sauce is recommended.<br />
<br />
Serve with hot sauce on the side.<br />
<br />
<br />
Some people cook chopped bell peppers along with the chicken.<br />
<br />
<br />
From this post: <a href="http://atthebackofthehill.blogspot.com/2019/05/half-baked-portuguese-coot.html">HALF BAKED PORTUGUESE COOT</a>
<br /><br /><br />The back of the hillhttp://www.blogger.com/profile/05564245223453467132noreply@blogger.com0tag:blogger.com,1999:blog-986874947144570949.post-84493904341515713752021-01-25T18:32:00.003-08:002021-01-25T18:36:10.938-08:00HAKKA STYLE PORK BELLY WITH PLUM VEGETABLE<span style="font-size: x-large;">客家式梅菜扣肉</span><br />
['haak gaa sik mui choi kau yiuk']<br />
<span style="font-size: medium;">
MUI CHOI KAU YIUK</span><br />
<br />
Hakka style steamed pork belly with preserved vegetables.
<br /><br />
<br />Slightly over a pound of pork is enough for about three or four people. The preserved vegetables, after soaking and rinsing, should have a volume of about between two thirds and roughly equal to the amount of pork. A bit of garlic and ginger, plus three or four tablespoons of soy sauce, and a hefty jigger of Siu Heng ricewine or sherry. Teaspoon of sugar.<br />
<br />
<br />
Coarsely chop the rehydrated (if dried, they should be soaked for at least two or three hours; if tinned or plastic packed, half that) plum vegetable (梅菜 '<i>mui choi</i>', or 雪裡蕻/雪里紅 '<i>suet lei hung</i>'; a type of brassica) coarsely. Parboil the entire piece of pork in boiling water for about ten to fifteen minutes, drain and cool, and rub all over with soy sauce (about two TBS) to give it some colour, especially the rind. <br />
Then fry it in hot oil all over, two or three minutes. Watch out for splashing. Take it out, and when it's cooled enough to handle, cut it into thick slices. Layer the bottom of a metal, ceramic, or pyrex bowl with the slices, rind side down.<br />
Add little sprinkle of sugar.<br />
<br />
Gild the chopped garlic and ginger (a suitable quantity, use your own judgement). When they have started to colour, add the plum vegetable and saute till nicely fragrant; add the siu heng wine and a tablespoon or two of soy sauce. Stir. Decant, and layer on top of the pork; there should be a little clearance only. Put a plate on top, and place in the steamer for about three hours. More time will not hurt the dish.<br />
<br />
Take the bowl out of the steamer, place a serving plate with a deep rim upside down over the bowl, and deftly flip it so everything ends up on the plate. Bottom layer mui choi, then the thick slices tender fatty pork.<br />
<br />
<br />
Serve with plenty of rice.<br />
<br /><br />
From this post: <a href="http://atthebackofthehill.blogspot.com/2019/06/oh-zestiness.html">OH, ZESTINESS!</a>
<br /><br /><br />The back of the hillhttp://www.blogger.com/profile/05564245223453467132noreply@blogger.com0tag:blogger.com,1999:blog-986874947144570949.post-18022087692539868142021-01-25T18:24:00.004-08:002021-01-25T18:24:49.968-08:00STIRFRIED CLAMS<span style="font-size: x-large;">豉椒炒蜆</span><br />
[Stirfried clams with salted black beans and red pepper: '<i>si jiu chaau hin</i>']<br />
<br /><br />
Rinse the clams in salt water, and briefly boil them. Sauté chopped shallot, minced salted black bean, garlic, and hot red chilies, till fragrant. Add the clams, agitate briskly, drizzle in a little siuheng rice wine or sherry, followed by the sauce fixings (dollop oyster sauce, spoonful of soy sauce, whisked smooth), then add the usual solution of cornstarch, water, and sugar and sir around till coated and glazed. Throw in a handful of segmented scallion, give it all a final turn, and plate it.<br />
<br /><br /><br />
From this post: <a href="http://atthebackofthehill.blogspot.com/2019/07/not-minnesota-clams.html">NOT MINNESOTA CLAMS</a>
<br /><br /><br />
The back of the hillhttp://www.blogger.com/profile/05564245223453467132noreply@blogger.com0tag:blogger.com,1999:blog-986874947144570949.post-50033673971582411552021-01-25T18:17:00.002-08:002021-01-25T18:18:51.677-08:00OMELETTE WITH BITTER MELON AND PRESERVED MUSTARDServe over rice, or as a main dish.<br />
<br /><br /><span style="font-size: x-large;">
涼瓜榨菜煎蛋</span><br /><span style="font-size: medium;">
['Leung gwaa jaa choi jin daan']<br />
Bitter Melon Preserved Mustard Omelette</span><br />
<br />
3 eggs.<br />
Pinch pepper.<br />
1.5 TBS water.<br />
2 TBS preserved mustard (榨菜 '<i>jaa choi</i>'), minced.<br />
2 TBS oil.<br />
Half cup thinly sliced, soaked, and drained bitter melon.<br />
<br />
<br />
Beat eggs with pepper, water and preserved mustard. Heat wok over medium, when hot add the oil, then pour beaten egg in.<br />
Let cook about half a minute, then strew the bitter melon into it. When the omelette is a golden on the bottom, take two spatulas, carefully lift and flip over. Let cook till set. Dump onto plate, serve hot. To be cut up with a serving spoon or just ripped apart by flying chopsticks.<br />
<br />
Sriracha or sweet Thai-style hot sauce (or both) are good with this.<br />
<br /><br /><br />
From this post: <a href="http://atthebackofthehill.blogspot.com/2019/07/egg-bitter-melon-chili-sauce-rice.html">EGG, BITTER MELON, CHILI SAUCE, RICE</a><br /><br /><br />The back of the hillhttp://www.blogger.com/profile/05564245223453467132noreply@blogger.com0tag:blogger.com,1999:blog-986874947144570949.post-26741150987061874382021-01-25T18:05:00.003-08:002021-01-25T18:05:52.668-08:00PULI FRYMeat prepared with tamarind. A side dish.<br />
<br /><br />
<b>PULI FRY</b><br />
<br />
Half pound meat or slightly more, small chunk cut.<br />
One big onion, sliced.<br />
Tablespoon chili paste.<br />
Teaspoon ground coriander.<br />
Two cloves garlic, mashed.<br />
Equivalent amount ginger, ditto.<br />
One cup tamarind water.<br />
<br />
Mix the meat with the chili paste, coriander, garlic, and ginger. Fry the sliced onion golden in sufficient oil, add the meat, fry till fragrant. Pour in the tamarind water and cook till thick. Adding a pinch of ground nutmeg while frying the meat is my recommendation here. <br />
<br /><br /><br />
From this post: <a href="http://atthebackofthehill.blogspot.com/2019/08/puli-fry-frazzled-meat-with-tamarind.html">PULI FRY -- FRAZZLED MEAT WITH TAMARIND</a>
<br /><br /><br />The back of the hillhttp://www.blogger.com/profile/05564245223453467132noreply@blogger.com0tag:blogger.com,1999:blog-986874947144570949.post-81406244882377254532021-01-25T18:04:00.000-08:002021-01-25T18:04:00.458-08:00KONKANI FISH CURRYA main dish.<br />
<br />
<br /><span style="font-size: medium;">
KONKANI FISH CURRY</span><br />
<br /><b>
Ingredients:</b><br />
Two pounds firm fish, big chunks.<br />
Half cup each: Oil, chopped onions, chopped tomatoes.<br />
One and a half cup coconut milk (more or less one can).<br />
Half dozen green peppers, slit and seeded.<br />
<br /><b>
Masala:</b><br />
Three tablespoons chilipaste.<br />
One tablespoon ground coriander.<br />
One teaspoon each: ground cumin, turmeric, sweet chili powder.<br />
Minced ginger, minced garlic.<br />
Half cup of tamarind water.<br />
<br />
Put the chili paste, spices, ginger, garlic, and tamarind water in the blender.
Brown the onions. Add tomatoes and masala, fry fiercely for two minutes. Add half the coconut milk and cook till oil separates. Put in the fish, green chilies, and some water. Cook for five minutes. Bring to a boil, and remove from heat.<br />
<br />
Rice. Bread.<br /><br /><br />
From here: <a href="http://atthebackofthehill.blogspot.com/2019/08/puli-fry-frazzled-meat-with-tamarind.html">VINDALOO, BALLICHAO, JHINGA MASALA, KONKANI FISH CURRY, KHARI BISCUIT, AND SALI MARGI; THINK OF IRANI CAFÉS IN THE FORT</a>
<br /><br /><br />The back of the hillhttp://www.blogger.com/profile/05564245223453467132noreply@blogger.com0tag:blogger.com,1999:blog-986874947144570949.post-81921727455001435132021-01-25T18:02:00.004-08:002021-01-25T18:02:38.566-08:00JHINGA MASALAA main dish.<br /><br />
<br /><span style="font-size: medium;">
JHINGA MASALA</span><br />
<br /><b>
Ingredients:</b><br />
Two pounds large fresh prawns.<br />
Half cup oil, half cup finely chopped onions.<br />
<br /><b>
Masala:</b><br />
Three tablespoons chili paste.<br />
Half tablespoon turmeric.<br />
Half teaspoon each: paprika, cinnamon powder.<br />
Quarter teaspoon clove powder.<br />
Plenty chopped ginger, a little garlic.<br />
Four tablespoons vinegar.<br />
Four tablespoons tamarind water.<br />
<br />
Put spices, vinegar, and tamarind water in the blender, add water if necessary.<br />
Fry onions golden, add the masala, cook till the oil separates.<br />
Add prawns, cook till done.
<br /><br /><br />
From here: <a href="http://atthebackofthehill.blogspot.com/2019/08/puli-fry-frazzled-meat-with-tamarind.html">VINDALOO, BALLICHAO, JHINGA MASALA, KONKANI FISH CURRY, KHARI BISCUIT, AND SALI MARGI; THINK OF IRANI CAFÉS IN THE FORT</a>
<br /><br /><br />The back of the hillhttp://www.blogger.com/profile/05564245223453467132noreply@blogger.com0tag:blogger.com,1999:blog-986874947144570949.post-1896478227823882962021-01-25T18:01:00.002-08:002021-01-25T18:01:21.990-08:00SHRIMP BALLICHAOA sidedish.<br />
<br />
<br /><span style="font-size: medium;">
SHRIMP BALLICHAO</span><br />
<br /><b>
Ingredients:</b><br />
Two pounds shrimp, shelled and veined.<br />
One cup minced onion.<br />
Half cup chopped tomato.<br />
<br /><b>
Masala:</b><br />
Three tablespoons chili paste.<br />
One tablespoon golden sugar.<br />
One teaspoon garam masala.<br />
Half a teaspoon ground black pepper.<br />
Quarter teaspoon each ground cumin, turmeric, salt, cayenne.<br />
Half a cup of vinegar, half a cup of tamarind water.<br />
<br />
Put everything except shrimp, onion, and tomato in a blender. Fry the prawns a scant two minutes, remove and drain. Brown onions, add spices, then add the tomatoes. Cook till blended well and thick. Add the prawns and fry till done.<br />
<br />
Sourdough bread.<br />
<br /><br /><br />
From here: <a href="http://atthebackofthehill.blogspot.com/2019/08/puli-fry-frazzled-meat-with-tamarind.html">VINDALOO, BALLICHAO, JHINGA MASALA, KONKANI FISH CURRY, KHARI BISCUIT, AND SALI MARGI; THINK OF IRANI CAFÉS IN THE FORT</a>
<br /><br /><br />The back of the hillhttp://www.blogger.com/profile/05564245223453467132noreply@blogger.com0