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Do you know there is actually usually, no FISH in this dish with direct translation from Chinese as “fragrant fish stir-fry egg plants”? I have tried to make eggplants with minced pork twice without recipe, just by “thinking & recreating”, both failed badly — either too sour or not seasoned enough. Getting the tricks included here to preserve color of eggplants and get rid of excessive water, to season the dish with spicy bean sauce, this will be a simple dish!! You can also give an extra kick with dried shrimp or fish so it actually has “fish” instead of just ground pork!
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There are many types of Cantonese barbeque meat. Just looking at the boneless category, my two favorites are Char Siu 叉燒 and Pork Neck BBQ 炭燒豬頸肉. I am also curious what are their differences besides the cut (shoulder butt vs pork neck), how air-fryer and oven baked them differently. It turns out their main difference is the sauce (char siu sauce vs hoisin sauce, honey vs fish sauce). As for cooking method for Pork Neck BBQ, we prefer air-fryer because it gives less greasy texture and also nicer dark red color.
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Seaweed is believed to be able to lower cholesterol level, provide protective antioxidants, along with other benefits described here. Besides making Korean beef seaweed soup, I decided to cook pork short rib soup with corn and seaweed. The video attached shared many tricks on how to make the rich broth from pork short ribs and get rid of the stickiness, fishiness of seaweed and I have translated those tricks in the QUICK TAKEAWAYS section; they apply to other soup dishes with pork, seaweed as well!
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First time I had Gamjatang was when my friend bought me to a Gamjatang specialty restaurant in Los Angeles. Since then, this tasty dish has been in my mind. The soft potatoes, easily-separated pork neck bones, the flavorful spices in this Korean dish, all linger long in my head. I love it so much that I enjoy this dish alone near the 2019 Christmas when I was in Philly’s Chinatown. Sitting by the restaurant window, sipping the hot, steamy soup in the cold, chilly winter, I sweat my finals’ stress away and got to enjoy the precious time eating alone.
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Good wonton noodle soup is hard to find, with a good combination of shrimp wonton, pork bone broth and chewy jook-sing noodle 竹升面. The best wonton noodle soup in memory was still the one of a small shop beneath bridge near home. Either in steaming, humid hot summer or chilly, cold winter, sitting on small standing stools with red paddings, rubbing neighbors’ shoulders in the crowded restaurants and having one bowl of wonton noodle soup with my parents will always chill the summer nights, brighten the winter darkness. Wonton noodle soup is another taste of home for me.
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Another very classic Szechuan dish is twice-cooked pork — first cook in mid-low water for 20-30min, second-cook in pan for stir fry. Traditional twice-cooked pork is cooked with garlic sprouts 蒜苗, but if unable to find this, bell pepper is usually used instead. Sweetness of bell peppers compensates the spicy, crispy pork belly very well!
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Back home at restaurants, garlic spare ribs are ordered every now and then. Since they are usually DEEP FRIED, they can rarely appear MORE OFTEN! Now I have my PINK air fryer, I can make this delicacy much healthier! Usually, garlic spare ribs has a taste of sweetness from Chenpi 陳皮 and are sprinkled with zest, both of which I do not have. But if you have them, add them for marinating! If you don’t, I think fermented bean curd 腐乳 (and sugar 😉 )do the trick for giving it extra flavors closer to home!
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QUICK TAKEAWAYS dough should be medium softness/hardness 軟硬適中 last proofing after bun forming without lid to let folds remain do not take away the lid after steaming, otherwise the bun might collapse as air cools down too fast RECIPE For 8 buns Dough Ingredients: 150g warm water at 30-40C 1.5g yeast 1-2g sugar (optional, to […]
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After trying out hand-made pasta quite “successfully” last time, I felt like I am ready for next challenge (me being over-confident in food as always haha 😛 )! I originally looks into one of the biggest challenge among noodles – THE Hand-pull noodle 蘭州拉麵. Even after watching Tasty staff Andrew’s multi-failure video (enjoy it below!), […]
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Snow Peas bring the sweetness that comes great with pork short ribs! Bring on more veggie (and carbs haha) by baking some garlic potato fries!
