Tag Archives: chinese food

Mei Mei’s Double Awesome

Rumor has it that a little shop in Boston called Mei Mei’s serves this delicious breakfast sandwich made of two poached/fried eggs on a scallion pancake with pesto sauce and cheese. It’s called the “Double Awesome.” 

Making it called for learning how to make pesto and scallion pancakes, which wasn’t so bad. 


Mei Mei’s Double Awesome

  • Prepare a scallion pancake. Make 2 onsen tamago (or poached eggs). Make pesto.
  • Fry one side of the scallion pancake. Flip.
  • Sprinkle half with 1/4 cup shredded cheddar cheese to let melt.
  • Lightly fry the eggs cracked directly into a pan.
  • When pancake and eggs are both fried, place eggs over cheese. Spread pesto over other half. Fold pancake into sandwich. Cut into half.

Continue reading Mei Mei’s Double Awesome

Luo buo gao

About two months ago, I bought a grater, a steaming rack, and a heatproof container to steam in, all specifically to cook this dish. I even had a daikon! Then… I didn’t cook the dish.

Recipe from my mom.


Luo Buo Gao (turnip cake)

  • Coarsely grate 1 lb daikon (half of big radish). Simmer in 8 oz chicken broth for 10 minutes to cook off bitterness.
  • Stir fry additions, such as 2 chinese sausage, 4-6 shiitake mushroom, ~20 dried small shrimp, 1 scallion.
  • Combine 1/2 can chicken broth, 8 oz rice flour (half of red-packaged bag), 1/2 tsp sugar, pinch pepper.
  • Combine radish and flour, then add additions. Transfer into greased container (e.g. 7-cup Pyrex).
  • Steam for 30-40 minutes, until clean chopstick. Let cool.
  • Slice in half-inch slabs. Pan fry. Serve with thick soy sauce, spicy chili sauce.

Zha Jiang Mian

Haha, I forgot to buy a cucumber. Also, I’ve got to stop using Korean bean paste, which is like way saltier than the type of bean paste called for here. Recipe from thewoksoflife.com.


Zha Jiang Mian (Beijing fried noodles)

  • Marinate 1/2 lb ground pork in 1/2 tsp oil, 1/4 tsp salt, 1 tsp cornstarch, pinch white pepper.
  • Brown pork. Add 1/2″ ginger minced, 4 cloves garlic minced, 6 fresh shiitake mushrooms chopped. Stir fry.
  • Add 2 tbsp sweet bean sauce, 3 tbsp ground bean paste, 1 tbsp soy sauce, 1 cup water. Simmer for 20 minutes, stirring occasionally.
  • Prepare 12 oz noodles.
  • Toss noodles with sauce, 1 carrot julienned, 1/2 cucumber julienned, 2 scallions julienned. Serves four.

Milk Bread

This is akin to the bread you find in Chinese bakeries. They’re often stuffed with fillings such as custard, red bean, or cha siu, or topped with crusts to make those Hong Kong style pineapple buns (foreshadowing!!!) but as this is my second time ever working with yeast, I’m starting small with just plain loaves.

Recipe from thewoksoflife.com, as always.


Milk Bread

  • Combine 2/3 cup heavy cream, 1 cup whole milk, 1 egg, 1/3 cup sugar, 1 cup AP flour, 3+ cups bread flour, 1 tbsp yeast (1 packet), 1.5 tsp salt. Knead for like 20 minutes.
  • Proof for 1 hour, until grows 1.5x. (cover bowl with damp towel, place in warm spot)
  • Punch down, knead a little to rid of air bubbles.
  • Divide into 8-12 rolls/knots. Place into greased pans. (e.g. 3 rolls in a 9×5 pan, 5 knots scattered in a 9×13 pan).
  • Proof for 1 hour.
  • Brush with egg wash: 1 egg, 1 tsp water.
  • Bake at 35 F for 23-25 minutes, until golden brown.
  • Brush with syrup: 1 tsp sugar in ~1 tsp hot water.

Dan Dan Mian

I’m all about minimalism when it comes to kitchen equipment, and I’ve tried to get by without thermometers. Thus, I scorched my first batch of chili oil. The apartment reeked of smoke and the resulting oil tasted like charcoal. 

Oh, also, the above photo features the “sad woman sauce.” My friend brought it along and explained how it’s ubiquitous in China and like crack. The chili oil with black bean sauce goes on everything, even spicy noodles!

Recipes from the ever consistent thewoksoflife.com (plus dedicated chili oil recipe).


 

Dan Dan Mian (Szechuan Spicy Noodles)

  • Brown 1 lb ground pork. Add 1 tbsp sweet bean sauce/hoisin sauce, 1 tbsp shaoxing wine, 1.5 tsp soy sauce, 1/2 tsp five spice powder, cook until evaporated.
  • Optionally, separately saute 1/3 cup suimiyacai (couldn’t find it)
  • Prepare 1 lb white noodles.
  • Blanch 1/2 bunch leafy greens, like baby bok choy.
  • Prepare sauce: 2 tbsp sesame paste, 3 tbsp soy sauce, 2 tsp sugar, 1/4 tsp five spice powder, 1/2 tsp szechuan peppercorn powder, 1/2 cup chili oil (below), 3 cloves garlic minced, 1/4 cup hot cooking water from noodles.
  • Garnish with 1/4 cup chopped peanuts, 4 scallions sliced long obliquely. Serves 4.

Chili Oil

  • 1 cup oil, 2 tbsp Szechuan peppercorns, 2 star anise, 1 bay leaf, 1 Chinese cinnamon stick (1” fragment Indian cinnamon). Heat until lightly bubbly, then maintain there on low heat for 30 minutes.
  • Strain. Cool oil for 5 minutes.
  • Stir in 1/3 cup Asian red pepper flakes, 1 tsp salt. Done when cooled.

Cha Siu

I go out of my way in Chinatown to buy cha siu because it was a dish that I never dreamt of cooking. However, when I bought a pork shoulder on a whim and subsequently frantically looked up ways to cook it Chinese-style, cha siu came up. I didn’t even realize that was the cut used! Next time, I will be sure to buy the fattiest cut available.

Shoutouts to thewoksoflife.com, with consistently good Chinese and Taiwanese recipes, and invaluable advice on how to emulate industrial cooking equipment in the home kitchen.


 

Cha Siu (Cantonese BBQ Pork)

sliced: lean cut. back: fatty cut.
  • 3 lb pork shoulder/butt, very fatty, cut obliquely into flat 1”-thick strips. Marinate in bag overnight.
  • Barbecue sauce: 2 tbsp sugar, 1 tsp salt, 1/2 tsp five spice, 1 tsp paprika, 1/4 tsp white pepper, 1 tbsp plum wine (or rice wine), 1 tbsp soy sauce, 1/2 tsp sesame oil, 2 tsp hoisin sauce, 2 tsp tomato paste, 2 tsp molasses (or 3 tsp honey), 1 tbsp oil, 3 cloves garlic minced, 1 tbsp hot water.
  • Prepare baking tray, lined with foil, with wire rack atop. Place pork on top, reserving marinade for basting.
  • Roast in upper rack of oven at 475+ F for 25 min. Flip, brush with sauce (important), then roast for 25 min more. Rest for 5 min.

Dumplings

Happy New Year! Woo, roosters!

Appropriately, we made chicken cabbage dumplings. Also, pork and chive potstickers. Flashback to my Harvard Taiwanese Cultural Society days and our Dumpling Workshops, where we would buy huge bags pork and other ingredients, mix it with our hands, teach 100+ people how to wrap 1000+ dumplings, boil in three vats of water, and just have a great big happy family.

170128-5666
left bowl experimenting with alternate wrapping shapes
  • combine 1 lb ground meat, like 1oz chives, tiny bit of minced ginger and scallions, a splash of soy sauce, some cooking wine, dash of sesame oil.
  • with friends, wrap around 40 dumplings.
  • in a big wok with some oil, steam off a thin layer of water, then fry two surfaces.

Sorry, there’s no way to write an intelligible terse recipe, haha