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Showing results for tags 'sichuan'.
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Went up to Philly for the Harry Potter exhibition at the Franklin Institute with the kids. Wanted good food and not overly expensive. General Tsao's House fit the bill. When we arrived at noon on Sunday, it was completely dead. A couple of tables did arrive shortly after us. We had (i) scallion pancakes $4, (ii) chicken potstickers $6, (iii) soup dumplings $8, (iv) pork dumplings with chili oil $7, (v) stir fried bok choy $11. The prices are on par or cheaper than Hong Kong Palace which is located in 7 Corners. I don't know how they do it. To be fair, the scallion pancakes and potstickers may have been from a grocery store but the soup dumplings and the pork dumplings were delicious.
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Over the past 2 days I put up a whole lot of spicy condiments. Sunday;Thai Fish sauce & lime juice w/garlic & fresh chilis {Nam Pla Prik} Chiles w/sugar, MSG. salt, garlic & rice vinegar {Prik Nasom} Prik Dong {thai chiles in rice vinegar} Prik Si Iew Wan {chiles in sweet soy sauce, this is going to be amazing, the bhii extraction into the thick, sweet dark soy is slow and complex.} King Ki Mao {ginger in bourbon, rice vinegar & fish sauce. Never heard this one before but I cannot wait to try. } Monday hot chili oils {all made with half Indian mustard oil and half virgin peanut oil, all involved heating oil to high temps {190c+ and then pouring the oils over the chili flakes 3 to 5 times} Chili oil w/lots of toasted Korean gochujang red pepper flakes, Sichuan red peppercorn powder {toasted and ground at home}fresh chilis, garlic, MSG, salt, black vinegar, sesame oil & soy. Blindingly hot. The oil was infused w/cinnamon, fresh scallion, garlic & ginger, allspice, black pepper, black cumin, star anise} Sichuan inspired chili sauce w/Korean red pepper flakes, Aleppo flakes, Sichuan red peppercorn powder, soy, black vinegar, salt, sugar, msg. The oil was infused w/cinnamon, fresh scallion, garlic & ginger, allspice, black pepper, black cumin, black cardamon, star anise} This is more of a dumpling/noodle style chili oil/sauce. Blindingly hot. Sichuan hot chile oil The oil was infused w/sichuan red and green peppercorns, cinnamon, fresh scallion, garlic & ginger, allspice, black pepper, black cumin, black cardamon, star anise} and poured over Korean pepper flakes. I have not decided if this is to be strained or left on the crispy flakes. I have enough of it to make 2 batches. Blindingly hot, more of a cooking ingredient than a condiment. Chili Crisp {inspired by a video on Chinese Cooking Demystified where some of the only people in the world more into detailed descriptions of the food they cook than me, riff on Lao Gan Ma chili crisps, Reddit link here, but this was my own riff on a riff} Again ,the combo of oils was infused with nfused w/cinnamon, fresh scallion, garlic & ginger, allspice, black pepper, black cumin, black cardamon, star anise. But in this recipe, all the ingredients were fried in the oil as opposed to using a hot pourover technique. Ingredients: fresh Thai chilis, Sichuan mixed preserved veggies, fermented w/ginger black beans soaked in Bourbon, not having baijou, fermented preserved bean curd, fresh ginger & garlic, homemade and hand ground sichuan redpeppercorn powder, Korean red chili flakes both toasted and not, Aleppo pepper flakes, salt, sugar & MSG. This is pretty amazing already and will improve for a week. More flavorful and not all that spicy, but still pretty fiery. Worth the prep time and the long, staged cook time. Sichuan peppercorn oil. Infused oils: ginger & garlic & cardamon then red & green Sichuan peppercorns were cooked in the hot oil & strained. Not spicy but very tingly and aromatic. A cooking condiment. Projects still to come: Scallion oil. Garlic oil. Ginger Green onion oil. But I need more mustard, and virgin peanut oils. These oils are available at India Bazaar in Falls Church for not a lot of money {like $15 a gallon, $5 a quart. I used up 2 quarts total, 1 of each. I am looking for virgin or unrefines rapeseed oil. A lesson relearned: Nitrile gloves keep all the chili heat on the glove and no contamination of hands underneath. Successes besides the wonderful sauces/condiments: I did touch my eyes, nose or penis while I was wearing my chili infused nitrile gloves. I got a 4 oz jar of mixed hot oils which went beautifully on our dumplings for dinner. I did all the hot chili work on a plastic cutting board and not my wood one so no left over chili heat cross contiminating into everything. I did not infuse the air of the apartment with chili to the point where Kay had to be rushed to the emergency room. Spot was upset but then again, Spot is always upset. He just demanded greenies. When he woke up later. Did I mention I did not touch my penis with chili infected gloves? Lasting question to ponder: re: virgin mustard oil, peanut oil, rapeseed oil. How do you define virgin if the seeds/nuts do not take part in penetrative sex? How do you f^ck a mustard seed if they are?
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I am adicted to the cooking videos from Chef Wang in Sichuan. He is a professional chef and I believe the shows are geared for home & aspiring professional chefs alike. He cooks in his restaurant kitchen. Tonight he made a Chonquing dish and there were some words of wisdom we can all live by. "If you don't like duck blood, you can always use pork blood" "When you use pork aorta, you need to remove the dirty bits after scraping" & "Friends, this is not pork oesophegus or trachea, it is the largest artery and it is attached tot he heart. "The purpose of this step {parboiling the swamp eel} is to get rid of the muddy, fishy taste" How can one argue with any of that! I jest but it is fascinating seeing these dishes prepared authentically. Do watch it but be sure to turn on the CC.
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I did a google map search for dim sum on the way home from Atlantic City and Chopstix Gourmet popped up. It wasn't much of a detour and it was lunch time, so we went. It's in a warehouse, and they don't currently have a liquor license. But their dim sum is pretty good, especially their deep fried taro dumpling and fish balls. We also had har gow, shiu mai, chicken feet, and pork ribs. Based on what we had, CG is better than the trio at 7 Corners. The regular menu seems to be a mix of Cantonese and Sichuan classics. -
The Red Pearl has opened on the Columbia lakefront. It's a Chinese place that fills the old Jesse Wong's Hong Kong site next to Sushi Sono. I haven't been yet, but they have a Sichuan menu in Chinese and English. You may need to argue that you want authentic Chinese food. I have heard some reports that it's a pretty basic American-Chinese restaurant. But other people are getting authentic food. The menu is attached. I'd love to hear if anyone has eaten off it. REd Pearl Sichuan Cuisine-1.pdf
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