FISH FRAGRANCE EGGPLANT 魚香茄子 YÜ HEUNG KE JI

魚香茄子 YÜ HEUNG KE JI


Two Chinese eggplants, cut into thick strips.
Two garlic cloves, minced.
Equivalent amount of ginger, ditto.
One scallion, also minced.
One fresh hot pepper, likewise.
Two TBS sherry or rice wine.
One TBS 豆瓣酱 ('dau-baan jeung': hot bean paste).
One TBS soy sauce.
One TBS fragrant black vinegar*.
A dab of chili-garlic sauce.
A pinch of sugar.
Cooking oil.
A few drops of dark sesame oil (芝麻油 'ji maa yau') or chili-oil (辣椒油 'laat chiu yau').

[Fragrant black vinegar: 鎮江香醋 ('jan-gong heung-cho': a flavourful dark rice vinegar produced in Jiangsu (江蘇 'gong sou') province, south-central China.
FYI: Great for dipping dumplings.]


Heat oil in the pan to almost the smoking point, toss in the eggplant pieces and cook on high briefly, flipping and overturning them as you go.
Clear some space in the pan, add a little more oil, and dump the garlic, ginger, scallion, and chili in this space. Stirfry till the fragrance rises and the garlic is golden. Mix everything and continue, stirring and tossing as you go. Add everything else, stir to mix well, and decant it all to a serving plate.



Originally posted here: http://atthebackofthehill.blogspot.com/2014/06/fish-fragrance-eggplant-imagine-what_20.html.

GOLD FRAGRANCE STIR-FRIED CLAMS 金香炒蛤蜊 KAM HEUNG CHAO GAP-LEI

Hong Kong style clams.

KAM HEUNG CHAO GAP-LEI
金香炒蛤蜊


Two pounds of fresh clams.
One TBS dried shrimp, soaked.
Six cloves of garlic, chopped.
One small onion, chopped.
One TBS curry powder.
One TBS oyster sauce.
A generous splash of sherry.
a little soy sauce.
A few fresh green jalapenos.
Oil.


Saute the garlic, onion, and rehumidified shrimp till fragrant. Put the clams in the pan and stir-fry for a minute or two, then splash in the sherry to flame, stir in the curry powder, and add the oyster sauce and soy sauce. Stir, dump in the whole jalapenos, and cover for a few minutes till the clams open. Garnish with a little chopped scallion.



Originally posted here; http://atthebackofthehill.blogspot.com/2014/06/gold-fragrance-stir-fried-clams.html

HOKKIEN OYSTER OMELETTE 蠔煎 O-CHIAN

A dish available in Penang, KL, Singapore, and, not surprisingly, Taiwan.

蠔煎 O-CHIAN
[蠔仔煎蛋 HOU-CHAI JIN-DAAN]


A dozen large fresh oysters, shucked.
Two TBS rice flour.
One TBS cornflour.
Half a cup (eight TBS) water.
Three cloves garlic, minced.
Three eggs, beaten.
One TBS sherry or rice wine.
One TBS soy sauce (regular or ketjap manis).
Generous pinch of ground white pepper.
Some minced chives and cilantro.
Oil.

Rinse the oysters in cold water, making sure to remove all shell fragments, and pat dry. Beat the eggs with the white pepper sprinkled in.
Mix cornflour and rice flour, pour in the water slowly while stirring to make a fairly thin batter. Gild the garlic in your skillet add the rice wine to seethe, and remove to a small plate. Add more oil to the pan, and when it's hot, pour in the thin batter and cook briefly till half set before adding the beaten eggs. When the omelette is semi-firmed but still deliquescious, add the oysters and garlic, drizzle the soy sauce over, and loosen the omelette with a spatula. Cook a few seconds longer, then garnish liberally with the minced chives and cilantro, and decant to a plate.


Originally posted here: http://atthebackofthehill.blogspot.com/2014/06/hokkien-oyster-omelette.html.

TYPHOON SHELTER CRAB 避風塘炒蟹 BEI FUNG TONG CHAAU HAAI

避風塘炒蟹
BEI FUNG TONG CHAAU HAAI
["Escape Wind Embankment Stirfry Crab"]


TYPHOON SHELTER CRAB

Crab, two pounds (four live ones).
One hundred cloves of garlic, minced (eight heads).
Thumblength ginger, minced.
One onion, sliced.
Eight scallions, cut into lengths.
Two to six dried chilies, cracked and seeded.
Two TBS fermented black beans, coarsely smashed.
Quarter cup of rice wine or sherry.
Quarter cup of water or stock.
Half TBS oyster sauce.
Half tsp ground black pepper.
Half tsp. salt.
Pinch of sugar.
Dash of sesame oil.
Cornflour.
Oil.


First peel and chop the garlic, and soak it in water for an hour (doing so will prevent it scorching or browning too much). Drain, pat dry with a cloth, and fry it golden-crisp. Remove from the oil and set aside.
Dust the crab pieces with cornflour and put them meat side down in the hot oil (this seals in the flavour). Turn and fry the shell side. Drain and reserve.
Saute the ginger, onion, dry chilies, return crab to the pan.
Add the fermented black beans, rice wine or sherry, water or stock, oyster sauce, and the other remaining ingredients, stir well, dump the fried garlic over, and serve.


避風塘炒蟹


配料: 生猛蟹2公斤(四個)
蒜瓣100兩 (8頭)，切碎
姜3-6釐米，切碎
洋蔥頭1粒，切碎
青蔥8棵
乾辣椒2-6隻，剁碎
豆豉2湯匙
花彫酒4湯匙
水或上湯4湯匙
蠔油半湯匙
胡椒半茶匙
鹽半茶匙
白糖小量
麻油少許
粟粉
油

做法:
大蒜皮去衣切碎，先浸水 (泡大約一小時)，用乾布吸乾啲，炸至金金脆脆，盛起瀝乾。 蟹洗淨、切件，然後灑上粟粉，炸至金黃，瀝乾。 燒油鑊炒香姜、洋蔥、乾辣椒，放蟹件入鑊。 加豆豉、花彫酒、清水或上湯、蠔油, 同埋其他調味料、兜勻; 加炸蒜，即成。



Originally posted here: http://atthebackofthehill.blogspot.com/2014/06/hell-for-crustaceans.html.

CHICKEN CASHEW CURRY WITH TOMATOES -- KAJU NI MARGI, KAJU MURG MASALA

MURGHI MASALA

One pound of chicken, chunk-cut on bone.
Two onions, chopped.
One dozen Roma tomatoes, peeled seeded chopped.
One cup cashews.
Half a cup heavy cream.
Quarter cup yoghurt.
Two TBS. garam masala.
Half TBS. cayenne.
Thumblength ginger.
Five or six cloves garlic.
Pinches of salt and pepper.

One teaspoon cumin seeds, roasted till quite dark, then ground fine.


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.

Pour boiling water (enough to cover) over the cashews and let them soften for that time.

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 spices, and cook soft, which will be about five minutes.

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.

Dust the dark-roasted cumin powder over the top before serving.
Decorate with the merest sprinkle of sliced green chili.


Have it with chappatis, rice, and flaky onion kulcha.



Originally posted here: http://atthebackofthehill.blogspot.com/2014/05/the-first-class-dining-room-at-kaun.html.

MASALA CHAI -- INDIAN SPICED TEA

MASALA CHAI

Per cup:
One TBS black tea leaves.
Half dozen green cardamom pods.
A thin slice of ginger.
Pinch cinnamon.
Half Tsp. fennel seeds.
Merest pinch of ground cinnamon.
Sugar as desired.
One cup water.
Hefty jigger of milk.

Crack open the green cardamom pods so that the seeds are exposed. Bring water to a boil, add the cardamom and other spices, and simmer five minutes to release the flavour into the water. Add the tea leaves, simmer just below boiling for a couple minutes ere adding the milk. Simmer a few seconds longer after that, but do not allow it to roil.

Decant into a porcelain cup.



Originally posted here: http://atthebackofthehill.blogspot.com/2014/05/the-first-class-dining-room-at-kaun.html.

LENTIL & TOMATO CURRY

LENTIL & TOMATO CURRY
[Not Pakistani style, more sort of generic subcontinental.]

One cup masoor dal (red lentils).
Two cups water.
One onion, chopped.
Two tomatoes.
Four garlic cloves, minced.
Equivalent amount ginger, ditto.
Four green jalapenos.
One Tsp. cumin seeds.
One Tsp. ground coriander.
Half Tsp. cayenne.
Half Tsp. turmeric.
Cilantro for garnishing.
Oil, and butter.

Rinse lentils well, remove any unidentifiable objects.

Put lentils in a pot with two cups water or slightly more. Bring to a boil, simmer till soft, about forty minutes. Stir frequently to prevent scorching. Set aside.

Roast the tomatoes and jalapenos over an open flame (one of the burners on your stove), then peel &seed -- don't worry if some of the blackness remains, it adds flavour -- and chop coarsely.
Fry the cumin seeds in a little oil, then add the onion plus more oil and some butter, and saute till translucent. Put in the ginger, garlic, chilies, and the powdered spices, and when the fragrance rises add the tomato and stirfry soft. Decant everything into the lentil pot, and bring back to simmer temperature. Cook for about ten minutes, then squeeze in some lemon or lime juice for a fresh tanginess, and add salt and black pepper as appropriate. Garnish liberally with chopped cilantro, and a sprinkle more ginger, freshly slivered.


This is splendid as is, with white rice, cucumber-yoghurt, and achar.
I also think it's superb with chunks of roasted fatty pork.
Or high quality pork sausage, grilled.



Originally posted here: http://atthebackofthehill.blogspot.com/2014/05/delicious-lentil-curry.html.

SOUR INDONESIAN VEGETABLE SOUP -- SOP SAYOG ASEM

SOP SAYOG ASEM

Half a pound each chunked chicken and pork. Or all chicken.
One onion, chopped.
One thumb of ginger, minced.
Two or three cloves of garlic, ditto.
Three or four green chilies, ditto.
Two or three tomatoes, peeled seeded chopped.
Two cups of chopped spinach.
Two cups of chopped long beans.
Two TBS. tamarind paste.
One TBS. shrimp paste.
Four cups of water.
Pinch sugar.
Pinch cinnamon.
Pinch cumin.
Minced scallion to garnish.

In one pot bring the water to a boil with the tamarind paste, stirring to dissolve. Set aside.

In another pot, saute the onion and ginger, add the garlic and chilies when the onion is golden. When the garlic colours, add the shrimp paste, followed shortly thereafter by the tomato and the pinches sugar, cinnamon, and cumin. Put the meat chunks in the pot, and turn to coat and colour. Then strain the tamarind water into the pot, raise to boil, and turn low to simmer for about forty minutes. Add the spinach and long beans ten minutes before the end of cooking. Taste the broth when done, and adjust if necessary with a squeeze of lime juice. It should be tangy, but not too sour. Just tangy. Garnish with the minced scallion, and serve as a side with dinner, or pour it over rice if it's just you.



Originally posted here: http://atthebackofthehill.blogspot.com/2014/05/channeling-my-inner-velociraptor.html.

DUTCH HASH -- HACHEE

HACHEE

One pound of stew meat, chunk cut.
Two onions, chopped.
One cup brown ale.
Half a cup meat stock.
Two or three bay leaves.
Two or three cloves.
One or two star anise.
Pinches of nutmeg and dry ginger.
Two TBS flour.
One or two TBS sugar.
A hefty jigger of malt vinegar.
Salt and pepper.
Fresh herbs to finish.
Olive oil.

Salt and pepper the meat. Heat olive oil in a pan, add the meat, and brown it. Put the onion in and cook till golden. Sprinkle the flour over and stir to incorporate and colour. Add the liquids, sugar, and spices, once it bubbles turn the heat low and simmer for an hour or so.
Stir to prevent burning.
Throw some chopped parsley and chervil or chive on top.

Serve with plainly dressed vegetables and potatoes or steamed rice.

If you're from Louisiana, use brown roux instead of strewing the flour into the pan.
Traditionally, people would use one or two slices of peperkoek (a swemi-sweet rye cake) or stale brown bread to make the sauce thicker instead of flour. You can do that, but why?


Wherever you are from, have chilipaste ("sambal") on the side.



Originally posted here: http://atthebackofthehill.blogspot.com/2014/05/dutch-hash.html.

RABBIT CURRY -- KHARGOSH MASALA

KHARGOSH MASALA

One fine fat rabbit, sectioned.
One large onion, chopped.
One beefsteak tomato, skinned and seeded.
Three to five cloves garlic, minced.
A thumblength ginger, minced.
Two Tsp. ground coriander.
One Tsp. each: cumin, cayenne.
Half a Tsp. turmeric.
Four or five green chilies, chopped.
Three or four green cardamom pods.
Two or three whole cloves.
About a dozen whole peppercorns.
One or two bay leaves.
One stick cinnamon.
Juice of two limes.

Sauté the onion with the whole spices and plenty of oil till nicely browned. Add the garlic and ginger, gild a bit, add the ground spices and rabbit pieces, and cook, stirring, till the fragrance rises. Put in everything else plus water to cover, squeeze the lime over, simmer for forty minutes.
Remove the bay leaves and garnish with cilantro.

Serve with a heap of steamed rice.
And some chilipaste.



Originally posted here: http://atthebackofthehill.blogspot.com/2014/04/eating-like-its-some-other-era.html.

STIR-FRIED PORK AND BITTER MELON 炒肥肉凉瓜

炒肥肉凉瓜 
CHAU FEI YIUK LEUNG GWAA


Sliced bitter melon, salted briefly, squeezed, rinsed, and drained.
Fatty meat, sliced and sprinkled with cornflour and sherry.
Garlic. Ginger. Fresh green chili.
Touch of shrimp paste.
Squeeze lime.
Oil.

Add items to the pan in the stages you are familiar with, when the bitter melon is nearly cooked, flame with a generous splash of sherry and decant to a serving plate. Squeeze the lime over.
Serve with steamed rice, and a dish of chilipaste.



Originally posted here: http://atthebackofthehill.blogspot.com/2014/04/eating-like-its-some-other-era.html.

REMOULADE

A sauce suitable for the fast-paced middle-aged bachelor lifestyle. Wise individuals keep a jar on hand at all times, and give it to relatives for celebratory events. Anniversaries and stuff.


ZESTY REMOULADE

2 cups mayonnaise.
4 TBS good olive oil.
4 TBS Heinz Chili Sauce.
4 TBS ketchup.
2 TBS of Sriracha Sauce.
2 TBS Dijon Mustard.
1 TBS Worcestershire sauce.
1 TBS finely minced scallion or onion.
1 Tsp. minced garlic.
½ Tsp. ground coriander seed.
½ Tsp. freshly cracked black pepper.
½ Tsp. salt (*).
Pinch of sugar.
The juice of one lime.
A dash of Tabasco.

Optional: one mashed anchovy fillet.
[*If you use anchovy, omit the half teaspoon of salt.]


Mash the anchovy and garlic thoroughly in a blending bowl, then whisk all ingredients fiercely together. Can be stored in the refrigerator, and used on virtually everything.



Originally published here: http://atthebackofthehill.blogspot.com/2014/01/fabulous-pizza-and-sheer-heresy.html,  titled: FABULOUS PIZZA, AND SHEER HERESY.