The February 2018 Challenge is 'Chinese'.

Discussion in 'Food & Cooking' started by morning glory, Feb 1, 2018.

  1. morning glory

    morning glory

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    The 2018 Chinese New Year begins on Friday, February 16, so I thought this would be an appropriate theme. It will be the year of the Dog - but please, no recipes for dog!

    Lately I've been experimenting with Chinese dumplings so it would be good to see some Dim Sum entries. But really, there is lots of scope for all kinds of dishes. And don't forget - this judge likes spicy food! I look forward to your entries.
     
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  2. morning glory

    morning glory

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    Here are my crab dumplings in chicken broth (first attempt at making Chinese dumplings).

    fullsizeoutput_2acb.jpeg
     
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  3. millionsknives

    millionsknives

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    Good challenge!
     
  4. teamfat

    teamfat

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    Wow. Such a vast and varied cuisine, where do I start? Maybe some red cooked pork belly with a coffee sauce?

    mjb.
     
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  5. morning glory

    morning glory

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    It is rather vast, I know! I could narrow it down - but really I just want as many members to take part as possible. Red cooked pork? Oh yes...
     
  6. mike9

    mike9

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    Now this will be a fun challenge.
     
  7. automne

    automne

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    I recently bought two Chinese cookbooks because I wanted to try my hand at the cuisine (especially Sichuan). Now's a good time as any.
     
  8. phatch

    phatch Moderator Staff Member

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    Which ones? I'm always on the lookout for another good Chinese cookbook.
     
    Last edited: Feb 2, 2018
  9. automne

    automne

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  10. phatch

    phatch Moderator Staff Member

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    Those are both good and in my library already. Thanks for sharing.
     
  11. phatch

    phatch Moderator Staff Member

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    I'm thinking hotpot some time this weekend. Let this video hold you until then.
     
  12. kaneohegirlinaz

    kaneohegirlinaz

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    ALOHA Y'ALL!!!
    Long time now see...
    MG, love this Challenge, good call.
    I have been getting myself ready for the Lunar New Year and have a few recipes ready to go.
    Some I've made several times, some it's been awhile and others, well not so much, but Chinese food here in Cowboy-ville is sparse.

    A very popular festival food in Honolulu anyways,
    is Crispy Gau Gee, basically a deep fried dumpling, yeah ...

    005.JPG 004.JPG 015.JPG
    A bit crisp there around the edges, but we did a taste test by steaming a few dumplings
    003.JPG
    ... very tasty indeed!
     
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  13. butzy

    butzy

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    I can do this.....
    Gonna be interesting
     
  14. teamfat

    teamfat

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    For years I've been using this old, flat bottomed non-stick wok. It has seen better days. Perhaps this challenge will be the perfect time for me to go out and buy a real carbon steel wok. Southeast Market is only a couple blocks away ...

    mjb.
     
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  15. mike9

    mike9

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    There's really no substitute for a carbon steel wok. I seasoned mine on a day I had the house to myself - LOL.
     
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  16. maryb

    maryb

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    Semi pro/retired now
    I have a cheap Walmart carbon steel flat bottom wok that is basically non-stick from use! Going on 15 years old...
     
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  17. morning glory

    morning glory

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    Fire up those woks! There is always the obvious...

    fullsizeoutput_2350.jpeg
     
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  18. phatch

    phatch Moderator Staff Member

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    The Asian Grocer is in full Hot Pot mode. Thin sliced pork, lamb, beef, beef tongue, Waygu, boneless duck or chicken feet, pork belly around the corner....

    IMG_20180203_154902878.jpg

    Turn around and there is a stack of various hot pot soup bases. The one on the right in Black actually looked interesting. Also not the pots and burners.
    IMG_20180203_154907137.jpg

    I'm adapting between Fuchsia Dunlop in Land of Plenty and this Youtube version. I liked the pepper and sichuan pepper from the video.

    Here I'm sauteing the dry spices:black pepper corns, sichuan pepper corns, star anise and some red peper flakes. I'm light on the chile as my family is not into brutal heat.

    IMG_20180203_162649399.jpg

    I similarly adapt the bean sauce with just 2 tablespoon of hot Pixian Doubanjiang and 6 of regular bean sauce. Using straight chile bean sauce is too hot for us. Ginger has been added at this point as well.
    IMG_20180203_162903965.jpg

    The Shao Xing Wine, chicken stock, soy sauce and let simmer
    IMG_20180203_164432655.jpg

    The whole spread. Beef, Lamb, Pork, Potato, Lotus Root, Tofu, Bean Curd Skin, Mushrooms, Shrimp, Cauliflower, Zuchinni, Choy Sum, Boiled Eggs, Beef Tendon Balls, and Chicken Gizzards
    IMG_20180203_180006014.jpg

    I'm using a divided pot because one of my kids has a seafood allergy and we'll just cook the shrimp on one side.

    Sauce is some sesame sauce, shacha sauce, soy, sriracha, scallion and cilantro. IMG_20180203_180341106.jpg

    Some cauliflower and egg posing in the sauce bath.

    IMG_20180203_181145903.jpg
     

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  19. teamfat

    teamfat

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    A favorite item of mine at Chinese restaurants is hot and sour soup. Usually it is neither hot nor sour, but somewhat tasty. Making it at home you can control the hot, you can control the sour.

    The Players

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    Along the top row we have some dried wood ear mushrooms, and a single bit of dried lobster mushroom. Forgot I had that one, was thinking I still had some shittakes left, but no. Ginger root, good soy sauce and black vinegar are needed, as is a raw egg to be swirled in at the end. Bottom row has dried chilies, dried lily flowers, pork and tofu. I assume you can tell which is the pork and which is the tofu. Not in the picture are things like cornstarch, chili oil and home made chicken broth.

    The Procedure

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    First off, get the dried bits rehydrating in hot water.

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    The pork, which was stashed in the freezer for a bit, gets finely sliced, and marinates with some soy and minced ginger.

    20180204_230918.jpg

    Meanwhile the chicken broth, soy sauce and vinegar get put into a pot, the dried chilies crumbled on top. Tofu is cubed.


    20180204_230116.jpg


    The dried veggies are drained, the soaking water from the mushrooms goes in the pot. As do the veggies after some dicing, and the pork along with the marinade.
    20180204_232559.jpg

    Brought to a simmer for about 20 minutes. Tofu tossed in, simmer another 5 minutes. A couple of tablespoons of cornstarch gets mixed in about a half cup cold water, it gets stirred in. The egg is cracked open into a bowl, well scrambled with a fork and then gets drizzled in with a slow stir.

    The Product

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    Topped with scallions, time to eat! It was hot. It was sour.

    mjb.
     

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  20. butzy

    butzy

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    A very very simple one:
    Black bean beef with steamed rice and a fried egg.
    It's a highly savury dish, so a little goes a long way

    The main ingredients:
    01 ingredients - coriander-chili-garlic-onion-rice wine-black bean paste.jpg

    Pre heated the wokky thing (I got several, so trying to give each one a turn in this challenge. This one needed a bit of a spiderweb clean first)
    04 empty wok.jpg

    Once hot, added oil, then onion, garlic and chili and once they were cooked I added the ground beef.
    Once browned, I added black bean paste and rice wine (the dark blob is bean paste)
    06 added black bean paste and rice wine.jpg
    Final touch: Fresh coriander (or cilantro for the Americans)
    08 corinader added at the end.jpg
    I served with steamed rice and a fried egg.
    The contrast of the very dark dish and white rice is always a bit difficult for my camera
    12 served - edited lighter.jpg
     
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