4 chinese eggplants chopped into slices
1 bunch fresh Thai basil
2Tbsp oyster sauce
2Tbsp Maggi (we used soy sauce)
1Tbsp sugar
1Tbsp Maesri's Pad Kapao sauce (chilis, garlic, basil leaves)
3 cloves of fresh garlic diced
Mix up the sauce. Fry the eggplants first with oil until soft, pour in the sauce and when its all mixed in nice and good and the eggplant starts browning and getting a little gooey, put in the Thai basil, mix up and serve. Mmmmmmm
1. 2lbs twice ground pork put into pot
2. cut up two handfuls of green onions and finely grated ginger
3. add cooking wine, half bowl of soy sauce, dash of pepper and sugar
4. mix in 2/3 can of chicken broth while stirring (X100)
5. add corn starch, mix until gooey but consistent
6. dice water chestnuts very finely and mix in
7. Form meatballs, fry with oil on high heat, remove then cook cabbage leaves with oil
8. Re add meatballs, cover and heat until done
Just cut dou miao into mostly leaves, get rid of stems, fry with oil, salt and chicken essence on high heat until soft. Serve
From momma's kitchen
1. Thin slice hard tofu and pork
2. Marinate pork with soy sauce, rice wine, corn starch
3. High heat, fry tofu in oil w pinch of salt
4. Take out, put in meat and then zha cai packet to fry (after pouring off the juice first)
5. Add teaspoon of sugar
6. Take out and serve
Pork: cut pork into very thin slices, dip into boiling water until just cooked but still tender and soft and take out
Sauce: soy sauce, soy sauce "gau" paste, homemade chili oil, sesame oil, vinegar, pinch of sugar
Homemade chili oil: put oil into hot pan, sprinkle chili powder in very small amounts at a time (be careful that it doesn't burn)
Gonna try this tomorrow!
4lbs pig shoulder or butt
Rub in three capfuls of liquid smoke and sea salt
cook in foil in oven 350 degrees for 4-5 hours
shred with two forks and ENJOY!
1. With the same blanched "five flowers pork", slice into thin slices
2. mince garlic and ginger and heat with oil
3. add pork with sliced tofu
4. brown pork and add triangular slices of green pepper and dried chilies
5. add spicy black bean sauce, a few dashes of soy sauce and water, spoonful of sugar
6. fry until meat is tender and serve
My mom keeps making mini samples of dishes to show me how to make them and feeding them to me . . . mmmmm mini-samples . . .
1. Buy a piece of pork Belly or flank (five flower pork in Chinese)
2. Blanche by putting the pork and some ginger into a boiling pot of water and adding rice wine
3. pour out water, replace and allow pot to boil
4. when pork is tender (you can stick a chopstick through) remove from pot
5. slice into thin pieces, add minced garlic and soy sauce paste and serve
1. Heat up oil and minced garlic
2. add one small teaspoon of Shrimp paste
3. Add KXC and stir fry (dashes of salt to taste)
1. Wash Dou Ya or bean sprouts and cut up firm tofu into vertical slices
2. Heat up oil and minced garlic in wok
3. saute tofu for a few minutes on medium heat with dashes of salt
4. add dou ya, some dashes of soy sauce
5. add one packet of chicken broth powder and water
6. add one teaspoon sugar, mix thoroughly and stew in low heat until dou ya become soft
I've decided that since I can't get good Chinese cookin' in Hanover, that I'm just gonna have to make it all by my lonesome. So the point of this section is to start documenting the best cookin I know: Mom's home cooking which tends to be a blend of Taiwanese and Shanghainese flavors, more salty and sweet than spicy.
Definitely look forward to experimenting on all my friends, you know who you are! :)