Tuesday, November 10, 2015

Dandan noodles

Hi guys , how's the weather in your side of the world ? Still warm ? Yeah , here , too ! It's November and we got a high of 30ºC yesterday *sigh*

Crappy weather aside , I began my soup season few weeks ago though I had to use the fan to cool my soup before scarfing it hee hee !

Anyway , here's another dandan noodle recipe that I found while browsing the Chinese cookbook section at the library . I thought this would be the recipe almost similar to the one we had before at the newly-renovated Chinese restaurant near us , sadly , it wasn't . The original recipe tasted bland
so adding a few more ingredients is a must .

Re thin sesame paste , I can't seem to find it anywhere here so I just used the good old sesame paste available at the market . Peanut butter  adds a delicious flavor in which the original recipe lacks and you can add more if prefer . For the toppings , the more , the better , the flavor and texture contrast is just wonderful . Remember to serve the noodles as soon as you finished cooking it as the noodles will absorb the soup it as it cools down though it will be just as delicious eating it a bit dry .

Recipe adapted from Shanghai cuisine book

My modifications in blue

150 grams Sichuan noodles

Toppings :

1/2 tsp chopped dried shrimps 1 tsp
1/2 tsp diced preserved Sichuan vegetable 2 tablespoons
1/2 tsp chopped deep fried peanuts 3 tablespoons
1 sprig spring onion , chopped

Seasoning :

2 tsps thin sesame paste 1 generous tablespoon
2 tsps crunchy peanut butter
1 tsp chili oil 2 1/2 teaspoons
1/ tsp lychee vinegar 1 tsp apple cider vinegar 
1/2 tsp Zhenjiang vinegar
1/2 tsp dark soy sauce
1/4 tsp salt
1 cup chicken broth
100 ml hot water

* Bring a pot of water to a boil , blanch noodles for 1 minute  , 2 minutes , take out and set aside .

* Bring chicken broth and water to a boil , add sesame paste , mix well then add in the remaining seasonings . Bring to a boil , adjust taste , add  the noodles , immediately turn off the heat , dish up . Sprinkle top with chopped dried shrimps , preserved vegetable , peanuts and spring onion . Serve immediately with extra toppings .

Wednesday, November 4, 2015

Shanghainese hot and sour soup

Shanghainese hot and sour soup is more of snack here in Hongkong than a soup usually serve at dinner . It's a popular street side snack and you can buy it all-year round .

Pig's or chicken blood and pig's innards are commonly use to make this soup . The ones I tried so far , were nearly similar to this recipe though pig's blood sounds interesting and I'm sure quiet delicious in this soup .

The hot comes from chili bean sauce and the sour from Zhengiang vinegar . You can adjust the ingredients according to preference . Take care when adding salt , I reduced mine to almost one-thirds but according to my test taster , still a tad salty .

This soup is so easy to prepare , cooking time is actually about 6 minutes , but the preparation of the ingredients will take longer .

Recipe adapted from Chinese cuisine for beginners

Serves 4 - 6

My slight modifications in blue

60 grams ( canned or fresh ) bamboo shoots
30 grams black fungus , soak until soft
3 dried mushrooms , soaked until very soft
1 pc hard beancurd , thinly sliced
80 grams lean pork , thinly sliced , I used 90 grams boneless chicken thigh 
1 egg , beaten
600 ml chicken broth

Seasoning for the pork chicken :

1/4 tsp salt a pinch
1/2 tsp sugar
1/2 tsp light soy sauce
1/2 tsp sesame oil

Seasoning for soup :

150 ml water 200 ml
3 tbsps chili bean paste
3 tbsps Zhenjiang vinegar
1 tbsp dark soy sauce
1 tsp salt 1/4 tsp
1 tsp sugar
2 tsps sesame oil

some sliced spring onion for garnish

Thickening :

3 tbsps cornstarch mix with 3 tbsps water

* Boil bamboo shoot for 20 minutes , drain , rinse well and shred .

* Marinate chicken . Trim and shred mushrooms and black fungus .

* Heat saucepan over medium high heat ,  pour in 1 tbsp oil , when oil is hot , add the sliced chicken and cook until it changes color . Add in the mushrooms , black fungus  and bamboo shoots , mix well . Pour in the broth and beancurd and let boil . I simmer it over low heat for 3 minutes .

* When the soup boils again , add in the seasoning and stir in the thickening gradually . Turn off heat , add in the beaten egg and stir to form egg shreds . Serve piping hot .