Sichuan Mala with Seared Tuna
Good Food People bring you another recipe specially crafted by Chef Tinoq offers intense yet balanced flavors.
This Sichuan mala sauce can be used with your favorite vegetarian ingredients or with your preferred meat protein.
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Beef Short Ribs | Dried chilies |Bok Choy My Bhutanese ????????favorite recipe
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How I Go Through 50 Lbs of Daikon Radish with This Recipe
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This recipe is from my grandmom. She preserves tons of radishes during harvest season. It is so tasty, and she even sells it at the farmer's market. Now I live abroad, and this is one of the things that I crave the most, so I decided to preserve 50 lbs. However, you don't have to make that much. I wrote the measurements for making only 5 lb of daikon radish. By the way, for those who can't find daikon radish, use carrot instead. I have tried it, and it came out just as delicious.
INGREDIENTS
5 lbs of daikon radish or regular carrot
4 tbsp of spicy chili flake or to your taste (Amazon Link -
2.5 tbsp of mild red chili powder (Amazon Link -
1 tbsp of sugar
2 tbsp of salt
1 tbsp of sichuan peppercorn powder (Amazon Link -
1/3 cup of minced garlic
2.5 tbsp of minced ginger
6 Thai bired chilies, diced
4 scallions, diced
1/3 cup of vegetable oil (Amazon Link -
INSTRUCTIONS
Wash the daikon radish by rubbing it with a soft sponge. Sand might be stuck between the stems, so be sure to rinse it thoroughly. No need to peel the skin and discard the radish stem as they are editable.
Cut all the radish into thick and long sticks, like the size of your forefingers.
Use one of the methods below to dehydrate the radish:
Dehydrator Method (recommended): Line all the daikon radish sticks on the dehydrator rack and let them dry at 120 F for 13 hours.
Oven Method: Set the oven to the lowest temperature. Line all the daikon radish sticks on a baking rack (don't use baking pans) with space between each other. Put the rack in the middle of your oven and let it dehydrate for 10-15 hours. Please use something to prop the door to allow the steam to come out.
Sun-drying Method: check the future weather to make sure the following few days are sunny, preferably windy and cool. Evenly place the daikon radish strip on a try and leave it out under the sun. Let it dry for three days or until fully dehydrated. Avoid getting rained on; Otherwise, all the radish is wasted.
Rehydrate the radish by soaking them in hot water for 15-20 minutes. The dehydration makes the radish super crunchy. However, the seasoning can't infuse easily because it is too dry. So you have to add some moisture back.
While waiting, dice the scallions, ginger, garlic, and Thai bird eye chilies.
Remove the radish from the water, press it firmly to squeeze the water out, then dice the radish into bite-size pieces.
Add the radish, diced scallions, ginger, garlic, Thai bird eye chilies, hot chili powder, mild chili powder, Sichuan peppercorn powder, sugar, and salt to a big mixing bowl.
Heat the oil until smoking hot and pour it on top of all the aromatics in batches. Mix everything thoroughly.
Store the preserved radish in clean and sealable containers at room temperature for six months or 12 months in the fridge.
Should meat jelly make a comeback? | Ancient Recipes With Sohla
Sohla tackles the wildest recipe yet - an aspic jelly with fish tongues and lips from the earliest known Arabic cookbook, in this episode of Ancient Recipes.
THE RECIPE
Ingredients:
- 2 tablespoons coriander seeds, coarsely ground
- 1 tablespoon dried spikenard
- 5 whole cloves
- 1 teaspoon whole black peppercorns
- 1 teaspoon whole long pepper
- 6 to 8 large carp heads
- ½ cup white wine vinegar
- 1 small bunch parsley, tied with twine
- 1 3-inch piece galangal, scrubbed & split in half lengthwise
- 1 3-inch piece ginger, scrubbed & split in half lengthwise
- 1 3-inch piece cassia
- 3 small onions, root trimmed & peeled
- 2 teaspoons saffron threads
Process:
1. In a double-layered piece of cheesecloth, combine coriander, spikenard, cloves, black pepper, and long pepper, and wrap in a bundle securing with twine. Wrap parsley together in a bundle and secure with twine.
2. Add carp heads to a large stockpot and cover with water. Add vinegar, parsley, galangal, ginger, cassia, onions, and the bundle of spices.
3. Cover and bring to a simmer over high heat. Reduce heat to maintain a gentle simmer and cook, partially covered, until the heads are totally tender - about 1 hour.
4. Use tongs to remove the heads and set aside until cool enough to handle. Strain the stock and discard the solids. Return the stock to the pot.
5. With your fingers, crush the saffron threads into a small bowl. Add ¼ cup of the fish stock and set aside to bloom.
6. Pull the lips and tongues from the fish heads and add to the pot of fish stock.
7. Add the steeped saffron to the pot and gently simmer uncovered until reduced by half.
8. Portion the mixture into a serving bowl and chill until set.
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Ancient Recipes with Sohla takes the food you know and love and traces it back to its origins. In each episode, Sohla El-Waylly details the surprising history of some of our favorite dishes as she attempts to recreate the original version using historical cooking techniques and ingredients. Along the way, Sohla highlights the differences between the ancient recipe and how we would prepare the modern version today.
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Crispy Chilli Beef | DUMPLING SISTERS
EXCITING NEWS! (14 Oct 2018): We have collaborated with Screen to Plate to bring you this recipe as a meal kit!
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Until 13 Nov 2018, you'll get £10 off your first order over £30 with the code FIRSTBOX10.
To learn more about the collaboration, see our website post for potsticker dumplings - a recipe that we developed especially for Screen to Plate:
This is a paid collaboration, which means when you buy a meal kit for one of our recipes, some of what you pay comes back to us :)
— Amy & Julie x
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This one is so loved the world over that it needs no introduction...and it's easy peasy to make at home!
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Beef Tripe with Ginger and Chive Dim Sum 薑葱牛柏葉 made easy by Chef mol on golden hill
Ingredients: Beef Tripe – 3 cups (before cooking)
Seasoning: Ginger Bits / Ginger Powder / Chopped Ginger, Salt, Pepper / Red Chili Powder / Chili Oil (optional), Sesame Oil – a few shakes of each.
Chef mol on golden hill said, Joy from food as well as health in life can be achieved with easy ingredient, simple equipment and small portion.
1. Rinse beef tripe under tap. Then if tender enough, cut to bite size bundles. Mind the cutting angle to be sure the resulting bundles all dangle like X’mas decoration. If cutting from the wrong angle, there will not be any dangling effect. If tripe is too tough to cut, wait until after boiling to do so.
2. Boil beef tripe in boiling water for about 2 min. Immense in icy cold water immediately afterwards to halt the cooking process and let dry a bit. Then cut to bite size bundles, if not yet done so.
3. Add seasoning and set aside for a few hr or even overnight sitting in fridge.
4. Steam for about 6 min. Pro-longed steaming makes the beef tripe tough. Add sesame oil right before serving for enhanced taste.