Ken Hom - Foolproof Chinese Cookery - 2000 - Chicken with Black Bean Sauce & Peking Duck
Ken Hom - Foolproof Chinese Cookery - 2000 - Chicken with Black Bean Sauce & Peking Duck
Shrimp Chow Fun
Silky soft wide rice noodles stir-fried with tons for flavors & texture! You can switch the protein whatever you prefer!
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♥ Shrimp Chow Fun Ingredients:
For the Shrimp
1/2 lb. shrimp, peeled & deveined 1 Tbs. rice wine1 tsp. Pear River Bridge Superior Light Soy Sauce
1/8 tsp. white pepper
For the Sauce
1 tsp. Pearl River Bridge Mushroom Flavored Superior Dark Soy Sauce
1 Tbs. Pear River Bridge Superior Light Soy Sauce
1 tsp. chili in oil (Lao Gan Ma), optional
¼ tsp. sugar
1 Tbs. rice wine
2 Tbs. water
2 Tbs. cooking oil, divided
½ Tbs. chopped ginger
1 Tbs. chopped garlic
1 red chili or ¼ of red bell pepper, seeded and julienne
3 oz. shiitake mushrooms, sliced
10 oz. chow fun noodles (fresh wide rice noodles)
3 to 4 green onion, cut in halves lengthwise & cut into 2-inches long pieces
4 oz. bean sprouts
1 tsp. sesame oil & seeds for garnish
These 4 Soup Noodles are Awesome - easy Chinese Recipes at Home
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** CHAPTERS **
0:00 - Introduction
0:24 - Chinese Beef Brisket Noodles
10:00 - Dan Dan Noodles
20:54 - Preserved Vegetable and Pork Noodles
30:00 - Taiwanese Beef Soup Noodles
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Wei Xiang Zhai's Signature Spicy Sesame Noodles Made BETTER at Home丨味香斋麻酱面
SPICY SESAME PASTE NOODLES!
Hi friends! Fancy a bowl of savory, creamy, spicy carbs with irresistibly strong sesame fragrance? This is not another quick & easy sesame noodles. But I promise, it's a mind-blowing spicy, savory with a hint of sweetness perfection. The famous sesame paste noodles of Wei Xiang Zhai, a Michelin Guide noodle joint in Shanghai, China never reveals their recipe, but I came up with mine that closely resembles theirs (or maybe better) after many times of testing. In I share the secret sauces that literally takes ordinary sesame noodles to another level PLUS a bonus. ????
Ingredients:
Sesame Paste Noodles
- Fresh wheat noodles 150g (16 oz)
- Ground beef 100g (3.4 oz)
- Peanut butter 110g (1/2 cup)
- Sesame paste 50g (3 1/4 tbsp)
- Pixian broad bean paste 100g (6 3/4 tbsp)
- Shaoxing cooking wine 10g (2 tsp)
- Vinegar 6g (1 1/4 tsp)
- Chopped scallions 2 sprigs
- Brown braising sauce 50g (3 1/2 tbsp)
- 20g (1 1/4 tbsp) rock sugar, 2 star anises, 2g (1/2 tsp) Szechuan peppercorns, 5-6 cloves of garlic, 4-5 slices of ginger, 5 sprigs of scallions, 5g (1 tsp) Shaoxing cooking wine, 15g (3 tsp) light soy sauce, 10g (2 tsp) dark soy sauce, 30g (2 tbsp) water
Beef Curry Soup
- Beef sirloin tip 450g (1lb)
- Chopped cilantros
- Sugar 5g (1 1/4 tsp)
- Oyster sauce 10g (2 tsp)
- Salt ~7g (~ 1 1/2 tsp)
- Sacha sauce 25g (5 tsp)
- Curry powder 8g (2 tsp)
- Shaoxing cooking wine 6g (1 1/4 tsp)
- Spice bag (including 2 sprigs of scallions, 4 slices of ginger, 1 star anise and 2 dried bay leaves)
- Olive oil 15g (3 1/4 tsp)
- Water 1000g (4 cups)
Link to Shanghai Hot Sauce Recipe (from 04:58):
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Time Stamp:
00:00 Intro to Wei Xiang Zhai's Michelin Awarded Sesame Noodles
00:13 Trevor James (The Food Ranger) Loved Wei Xiang Zhai's Sesame Paste Noodles
01:40 What Makes Sesame Noodles So Delicious - Secret #1
03:38 What Makes Sesame Noodles So Delicious - Secret #2 - How to Make Sesame Paste
04:05 What Makes Sesame Noodles So Delicious - Secret #3 - How to Make Chili Oil
06:41 How to Make Beef Curry Soup
07:13 How to Make Beef Curry Soup Delicious -Secret Ingredient #1
08:12 How to Make Beef Curry Soup Delicious -Secret Ingredient #2
Blue Wednesday - '90s Kid
#spicysesamepastenoodles #chinesesesamepastenoodles #beefcurrysoup
Spicy Garlic Seafood Noodles Stir-fry at Home
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Mat-ganjang, Korean flavored soy sauce
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???? Korean Spicy Garlic Seafood Noodles
Ingredients
For the Seafood
1 lb seafood mixture (I used shrimp, squid and scallop)
1 tbsp mirin
1 tbsp Mat-ganjang, Korean flavored soy sauce or regular soy sauce
pinch of black pepper
For the Sauce
5 tbsp Mat-ganjang, Korean flavored soy sauce or regular soy sauce
2 tbsp oyster sauce
2 tbsp mirin
4 tbsp gochugaru, Korean red pepper flakes
1/2 tsp smoked paprika
1/4 tsp hondashi, Japanese smoked bonito seasoning (optional)
1 tbsp maesilaeck, Korean green plum extract, apricot jam or apple jam
For Stir Fry
2 portions frozen or dry udon noodles
3 tbsp cooking oil
10 cloves garlic, chopped
1/2 tsp chopped ginger
2 oz. (1/2 large) carrot, sliced
1/2 medium onion, 1/2” wide sliced
2 oz. (1/2 medium) zucchini, sliced
1 red chili, seeded and julienne
1 green chili, seeded and julienne
4 green onions, cut into halves in lengthwise then cut into 2” long pieces
1 tsp sesame oil & seeds
Zhajiangmian 炸酱面
Zhajiangmian 炸酱面 aka Fried Sauce Noodles
My grandfather used to make zhajiangmian for his kids and grandkids. His fried sauce was a hearty shade of brown, thick with bean curd, pork loin, and green peas. It was a perfect balance between sweet, savory and spicy. He never passed his recipe on to his kids and, unfortunately, my mom, aunt and uncle have never been able to replicate that taste. I know that I'll never be able to make this to my grandfather's standard, but close is better than nothing.
Please note that Koreans have a similar dish called jajangmyeon, however, the taste is quite different.
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 50 minutes
Serving Size: 3 - 4
Sauce Ingredients:
½ cup of hot bean paste
⅓ cup of Hoisin sauce
1 tsp of sesame oil
1 tbsp of Shaoxing Wine
Ingredients:
3 scallions, chopped
2 garlic cloves, minced
2 tsp of ginger, minced
Cubed bean curd
1 lb of cubed pork belly
Fresh Shanghai noodles or wheat noodles
1 tablespoon vegetable oil
1 cup of water or chicken stock
Slurry (cornstarch thickener) Ingredients:
1 tbsp of cornstarch
1 tbsp of cold water
Garnish Ingredients
2-3” piece of cucumber, cut into medium matchsticks
Handful of green beans, blanched and sliced diagonally
Directions:
1. In a medium sized bowl, mix together all of the sauce ingredients. Set aside.
2. Heat oil in a sauce pan. Add the cubed pork belly. Stir and cook until some of the fat has rendered out. Remove the pork.
3. Cook the scallions, garlic and ginger in the rendered fat until fragrant. Add the partially cooked pork belly back into the saucepan as well as the cubed bean curd. Stir everything together for 2 - 3 minutes.
4. Add the prepared sauce to the saucepan. Give it a good stir, make sure everything is coated.
5. Pour in a cup of water or chicken stock and stir. Bring to a boil, reduce to a simmer and cover. Let it simmer for about 40 minutes.
7. While the sauce simmers, cook the noodle as per packet instructions and drain.
8. After 40 minutes, mix in the slurry. Continue to cook uncovered for another 5 minutes or until the sauce thickens.
9. Divide the noodles between 3 or 4 bowls, depending on your appetite. Ladle the zhajiang sauce over the noodles and garnish with string beans and cucumbers.
Notes:
Even within the Chinese community, there’s a ton of variations when it comes Zhajiangmian, some use a combination of sweet bean paste and hot bean paste, others have fava beans or edamame for color, this is just my version.
The sauce should be on the salty side in order to the flavor the noodles.
Other garnishes I’ve seen - julienned carrots, shredded lettuce or cabbage.
For an added kick, sprinkle a few drops of chili oil over the top of the mixed noodles.
Background Music:
Artist: Broke for Free
Album: Slam Funk
Track: Our Ego [Feat. Different Visitor]
Slam Funk by Broke For Free is licensed under a Creative Commons Attribution License.