from PM’s CC Vol II. Cold cuts, duck style. Spiced with peppercorns, star anise, cinnamon and ginger, these make a wonderful appetizer. 鹽 yen2 — salt 水 shuei3 — water 鴨 ya1 — duck Ingredients: 1 whole duck, 4 lbs 2 Tb Szechuan peppercorn 2 1/2 Tb salt 1 Tb saltpeter 10 cups cold water [...]
Posts Tagged ‘takes forever’
Spiced duck cold cuts 鹽水鴨
Posted in quack, tagged appetizers, cinnamon, classic dish, cold, star anise, szechuan peppercorns, takes forever on June 22, 2009 | Leave a Comment »
Potstickers 鍋貼
Posted in dim sum, oink, tagged dried mushrooms, ground pork, napa cabbage, shrimp, takes forever on May 25, 2009 | 3 Comments »
from PM’s CC Vol I. Who doesn’t love potstickers?! Yum! 鍋貼 guo1tie1 — potstickers! Ingredients: 3/4 lb ground pork 4 oz shelled shrimp, diced 3 dried shiitake mushrooms, soaked, minced 10 oz Napa cabbage 1 scallion, minced 1 ts ginger, minced 2 Tb soy sauce 1/2 ts salt 2 Tb sesame oil ~50 potsticker wrappers [...]
Wontons 餛飩
Posted in cluck, dim sum, tagged a little complicated, for the patient cook, healthy, soupy, takes forever on February 15, 2009 | 3 Comments »
from PM’s CC Vol I. These are simply the tastiest wontons ever. I make them with chicken, which gives a lovely delicate flavor. PM, of course, makes her own wrappers, but that takes forever because she is not kidding when she says they need to be paper thin. 餛飩 hun2tun2 — wontons! PM’s wonton filling [...]
Stewed Beef in Casserole 紅燒牛腩
Posted in moo, tagged beef brisket, chinese radish, red cooked, star anise, super easy, takes forever on January 2, 2009 | 3 Comments »
from Vol II of PM’s CC. A basic homestyle stewed beef dish, it’s perfect for family dinners on cold winter nights. The delicate flavor of anise permeates the meat, and the soft daikons melt in your mouth and warm your tummy. 紅燒 hong2shao1 — red cooked. Cooking technique that involves stewing with soy sauce and [...]
