from PM’s CC Vol I. This is a very classical dessert of almond-flavored jello, and in my experience it’s almost always been served in a sweet soup with canned fruit. I prefer fresh fruit: oranges, peaches…today I used mango. The jelly is cool and delicately scented with almond: a perfect summer snack or finish to [...]
Archive for February, 2009
Almond jelly 杏仁豆腐
Posted in sweet, vegetarian, tagged agar agar, almond, classic dish, cold, dessert, evaporated milk, soupy, sweet on February 22, 2009 | Leave a Comment »
Double-cooked pork slices 回鍋肉
Posted in oink, tagged bell peppers, hot bean paste, red hot chili peppers, spicy, sweet bean paste on February 22, 2009 | Leave a Comment »
from PM’s CC Vol I. Spicy, but flavorful. Pork and bell peppers duke it out. 回 huei2 — return, or back 鍋 guo1 — pot, as in cooking pot 肉 rou4 — meat, as in pork. Ambiguous meat in Chinese food tends to be pork. The double-cooking refers to (1) boil the pork, then slice [...]
Stir-fried dried bean curd 炒豆腐乾絲
Posted in glorious soybeans, oink, vegetarian-ish, tagged dried tofu, edamame beans, tofu tofu tofu on February 22, 2009 | Leave a Comment »
from PM’s HC. Dried bean curd is a secret weapon. Here it’s combined with edamame beans, scallions, and little bit of pork for an easy protein-filled dish. 炒 chao3 — stir fry 豆腐乾 dou4fu3gan1 — dried tofu, fermented bean curd. They come in a few varieties: five spice is the most common. It’s brown and [...]
Quick fried beef with scallion 蔥爆牛肉
Posted in moo, tagged flank steak, scallions on February 22, 2009 | Leave a Comment »
from PM’s CC Vol II. The actual cooking time for this dish is about 2 minutes, but chopping takes a little longer. Tender beef contrasts with nearly raw scallion; we have a balance of rich beefiness and sharp onion. 蔥爆 cung1bao4 — scallion explosion (boom!) 牛肉 niou2rou4 — beef It’s always such a pain to [...]
Yu shiang eggplant 魚香茄子
Posted in vegetarian, tagged classic dish, eggplant, garlic, hot bean paste, sweet bean paste on February 22, 2009 | 5 Comments »
from PM’s CC Vol I. I love eggplant. This recipe is a classic dish and my 拿手菜 (what I cook best); it’s sometimes called eggplant in spicy garlic sauce, or Szechuan eggplant. PM’s version calls for a dollop of hot bean sauce, but I usually put sweet bean sauce instead, and sometimes throw in a [...]
