Here I am, after a long time minus travelogue. During my Sahara days, one thing I have realized, that Chinese food is quite diverse as ours
It was a great experience eating Chinese food covering many regions but predominently Cantonese, Beijing and fusion Sichuan (Sczchuan) dishes. It was difficult to learn all dishes because of language, ingredients unknown to me and time. Friday after noon was the only free time in a week, and I could spend some time in the kitchen with a can of beer. The ancient sign language was a great help, like drawing a hen, a duck or a turkey to understand the bird being used for cooking . ( The turkey I drew was replied with a sketch of a donkey by the chef to know , if I meant donkey meat and vehemently denying that a donkey was not in edible list of animals, I need to increase drawing skills to learn recipes, engineering drawing no problem).
Coming back, I am giving here a very simple fusion recipe of Sichuan origin. The Sichuan recipe is famous for fire-hot (The Chinese fire-hot is no patch on our real hot recipes). As most chinese friends do not belong to Sichuan region , they did not have much appreciation for firy hot food. The Chef made it a point to cook less hot Sichuan dishes once in a while.
The Sichuan dishes have lot of red chili , ginger, garlic and the famous flower pepper ( HUA JIAO) and of course Soya sauce, Chinese vinegar, rice wine at your discretion.
HUA JIAO . I am sure , most of you know what it is. It is a small fruit , dried and have a distinct fragrance ( Not known to Indo-Chinese food eaters) and has a numbing effect in mouth but makes you feel its fire at your throat. ( The so called fire at the throat is no patch on the fire we get if we chew few Indian black pepper , so relax) . The fragrance is very distinct , specially when combined with star anise.
THE RECIPE . Here I am giving a simple Mutton fry with Hua Jiao, dry red chili and star anise seasoning. You can make Tofu fry also.
INGREDIENTS
For Boiling
Mutton Chap 500 gms ( You can take few ribs too, with a layer of fat)
Hua Jiao 1 tsp
star anise 1/2
Red chilli 2 cut to pieces.
Ginger , 2 pieces ( 1 inch by 1/2 inch)
Garlic 4 cloves smashed
Vinegar 2 tsp
Green chili 2-3 ( optional)
Salt to taste
Sugar 1 tsp
( MSG is added in all Chinese dishes, I did not have any )
For seasoning
Red chili 6-8 cut to pieces
Star anise 1/2
Hua Jiao 11/2 tsp
Julienne of ginger 1 tbsp
Chopped garlic 2 tsp
Oil for frying
PROCESS
Boil meat with above ingredients till tender. You can use a pressure cooker.
Take out the meat pieces and leave for draining water
Filter the water and use it as a clear soup. It may be quite hot so dilute with water. You can reserve the thick extract as a stock for future cooking.
Dip fry the boiled meat for 1 to 2 minutes and drain on paper napkin ( Dont worry, the meat will not absorb oil).
Take 1 tbsp of leftover oil and when hot add ginger and garlic , saute for 2 minute at high heat and add red chili, star anise and Hua Jiao.
Stir for few seconds and quench with 2 tbsp water. Reduce heat, add the fried meat , mix and dry off quickly.
The dish is ready. The flavor is awesome.
TOFU..One can use Tofu with this spicing. One variation is, dust Tofu pieces ( about 10 mm thick and 50 X 50 mm ) with corn flour and dip fry to light brown.
Boil the pieces as above and finish with the seasoning. You may not fry the tofu, simply boil with the mix and then give seasoning. You may eliminate the garlic to make it a perfect Vege dish.
You can use Light Soya during Boiling or in the seasoning for meat or vege dishes.
I feel sad that I will be again out of kitchen and blog for some time. But will meet you at FB.
INGREDIENTS
For Boiling
Mutton Chap 500 gms ( You can take few ribs too, with a layer of fat)
Hua Jiao 1 tsp
star anise 1/2
Red chilli 2 cut to pieces.
Ginger , 2 pieces ( 1 inch by 1/2 inch)
Garlic 4 cloves smashed
Vinegar 2 tsp
Green chili 2-3 ( optional)
Salt to taste
Sugar 1 tsp
( MSG is added in all Chinese dishes, I did not have any )
For seasoning
Red chili 6-8 cut to pieces
Star anise 1/2
Hua Jiao 11/2 tsp
Julienne of ginger 1 tbsp
Chopped garlic 2 tsp
Oil for frying
HUA JIAO ( SIchuan Pepper or Flower Pepper)
PROCESS
Boil meat with above ingredients till tender. You can use a pressure cooker.
Take out the meat pieces and leave for draining water
Filter the water and use it as a clear soup. It may be quite hot so dilute with water. You can reserve the thick extract as a stock for future cooking.
Dip fry the boiled meat for 1 to 2 minutes and drain on paper napkin ( Dont worry, the meat will not absorb oil).
Stir for few seconds and quench with 2 tbsp water. Reduce heat, add the fried meat , mix and dry off quickly.
The dish is ready. The flavor is awesome.
TOFU..One can use Tofu with this spicing. One variation is, dust Tofu pieces ( about 10 mm thick and 50 X 50 mm ) with corn flour and dip fry to light brown.
Boil the pieces as above and finish with the seasoning. You may not fry the tofu, simply boil with the mix and then give seasoning. You may eliminate the garlic to make it a perfect Vege dish.
You can use Light Soya during Boiling or in the seasoning for meat or vege dishes.
I feel sad that I will be again out of kitchen and blog for some time. But will meet you at FB.
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