Chinese food and rye bread
I've been clearing out the frig since my return from Kansas and using up leftovers. Noah has the flu and isn't eating everything in sight, so we actually have some. Next week I hope to play with the Dooky Chase cookbook. I love their bread pudding.
Tofu and Pork
This has several translations of the name from numbed back lady's tofu to Pock-marked Mother Chen's tofu. I used the leftover rib meat from Bad Ol Bern's BBQ in Emporia. Great Kansas City style BBQ with a lovely hot sauce. We had about 3/4 a rack left from the 4 I hauled home on Saturday.
2 pounds diced fresh tofu (1 inch cubes)
1 pound diced pork (removed from bone and diced small)
2 tbsp oil
3 large leeks, sliced on 45.
3 green onions, sliced
4 tbsp chili bean paste
2 tbsp fermented black bean paste
2 tbsp dried red Sichuan chilies, ground with seeds
2 cup chicken stock
1 tsp sugar 2 tsp soy sauce
4 tbsp arrowroot mixed with equal volume hot water
1 tbsp ground Sichuan peppercorns
Blanch tofu in hot salted water for 5 minutes. Drain. Heat oil until shimmering and add pork. Cook for 3-5 minutes minutes and add chili paste, black bean paste, and ground chilies. Cook until fragrant. Add the stock, the sugar, and the soy sauce, then gently add the tofu. Mix well and let simmer for 5 minutes or so to let the tofu absorb the flavors. Add the sichaun peppercorns and the leeks, sit gently, and cook 2 minutes. Remove from heat and add the arrowroot mixture. Serve over rice.
Dan Dan Noodles
We had three of Ben's buffalo burgers in the frig and this used them up nicely. Also some left over leeks and scallions, which went into the pickled veggies....
2 pound fresh rice noodles, cooked and quenched in cold water
Meat mixture:
1 tbsp peanut oil
1 pound ground buffalo meat
1/2 cup chopped peanuts
10 de-seeded dry red chiles
1 cup chopped Sichuan pickled veggies
4 tbsp soy sauce
1/4 cup shaoxing wine
Sauce:
2 tsp roasted Sichuan peppercorns, ground
1 tsp salt
3 tbsp sesame paste (I used Tahini because it was open)
2 tbsp soy sauce
2 tbsp black soy sauce
3 tbsp chili oil (homemade from 1 pound chili peppers crushed and covered in olive oil for 2 weeks and filtered)
Cook the noodles, rinse/quench with cold water, and keep warm. Heat oil until shimmering and add meat. Cook until starting to get crispy. Add remaining non-sauce ingredients and mix well.
Mix all sauce ingredients together well until a smooth sauce results. Add to meat and toss in noodles. Serve. (If you want to be classy, toss the noodles in just the suace and then place in bowls with meat mixture on top and sprinkle with scallions.)
Rye Bread
Nothing to do with Chinese food. We just like rye bread.
3 cups warm water
1.5 tbsp yeast
1 tsp salt
2 tbsp carraway seed
1 cup rye flour
5.5 cups bread flour
Add water to container. Add yeast, salt and seeds. Mix in flour by cups until all is blended in. Rise for 2 hours, cool for 2 hours, and then form the loaf from about 1/4 of the dough. Preheat oven to 450. Let the loaf rise 35 minutes and then bake for about 18 minutes. Eat hot with butter and honey.
Tofu and Pork
This has several translations of the name from numbed back lady's tofu to Pock-marked Mother Chen's tofu. I used the leftover rib meat from Bad Ol Bern's BBQ in Emporia. Great Kansas City style BBQ with a lovely hot sauce. We had about 3/4 a rack left from the 4 I hauled home on Saturday.
2 pounds diced fresh tofu (1 inch cubes)
1 pound diced pork (removed from bone and diced small)
2 tbsp oil
3 large leeks, sliced on 45.
3 green onions, sliced
4 tbsp chili bean paste
2 tbsp fermented black bean paste
2 tbsp dried red Sichuan chilies, ground with seeds
2 cup chicken stock
1 tsp sugar
4 tbsp arrowroot mixed with equal volume hot water
1 tbsp ground Sichuan peppercorns
Blanch tofu in hot salted water for 5 minutes. Drain. Heat oil until shimmering and add pork. Cook for 3-5 minutes minutes and add chili paste, black bean paste, and ground chilies. Cook until fragrant. Add the stock, the sugar, and the soy sauce, then gently add the tofu. Mix well and let simmer for 5 minutes or so to let the tofu absorb the flavors. Add the sichaun peppercorns and the leeks, sit gently, and cook 2 minutes. Remove from heat and add the arrowroot mixture. Serve over rice.
Dan Dan Noodles
We had three of Ben's buffalo burgers in the frig and this used them up nicely. Also some left over leeks and scallions, which went into the pickled veggies....
2 pound fresh rice noodles, cooked and quenched in cold water
Meat mixture:
1 tbsp peanut oil
1 pound ground buffalo meat
1/2 cup chopped peanuts
10 de-seeded dry red chiles
1 cup chopped Sichuan pickled veggies
4 tbsp soy sauce
1/4 cup shaoxing wine
Sauce:
2 tsp roasted Sichuan peppercorns, ground
1 tsp salt
3 tbsp sesame paste (I used Tahini because it was open)
2 tbsp soy sauce
2 tbsp black soy sauce
3 tbsp chili oil (homemade from 1 pound chili peppers crushed and covered in olive oil for 2 weeks and filtered)
Cook the noodles, rinse/quench with cold water, and keep warm. Heat oil until shimmering and add meat. Cook until starting to get crispy. Add remaining non-sauce ingredients and mix well.
Mix all sauce ingredients together well until a smooth sauce results. Add to meat and toss in noodles. Serve. (If you want to be classy, toss the noodles in just the suace and then place in bowls with meat mixture on top and sprinkle with scallions.)
Rye Bread
Nothing to do with Chinese food. We just like rye bread.
3 cups warm water
1.5 tbsp yeast
1 tsp salt
2 tbsp carraway seed
1 cup rye flour
5.5 cups bread flour
Add water to container. Add yeast, salt and seeds. Mix in flour by cups until all is blended in. Rise for 2 hours, cool for 2 hours, and then form the loaf from about 1/4 of the dough. Preheat oven to 450. Let the loaf rise 35 minutes and then bake for about 18 minutes. Eat hot with butter and honey.
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