Tuesday, December 22, 2009
Today I:
- Re-organized Bonanzle items ...checked
- my items are search-able on Google Products ... checked
- Listing new items which are bedroom slippers for children and the ladies ... checked
- shopped for the groceries... checked
- tidied up the kitchen ... checked
- Made tomato yakult juice again... checked
- Cooked ... checked
Sichuan Dry-Fried Green Beans
3 tablespoons peanut or vegetable oil
1/2 pound green beans - rinsed, dried, and chopped to 2-inch lengths
2 cloves garlic, finely chopped
1 pieces ginger, finely chopped
1 tablespoon Sichuan preserved vegetable (mustard root) - rinsed, shredded, and finely chopped
1/2 tablespoon dried shrimp, chopped
5 or 6 dried red chillis
1/2 tablespoon chilli bean sauce
1 to 2 drops sesame oii
1 teaspoon sugar
1/2 teaspoon salt, or salt to taste
Heat oil in a wok until just beginning to smoke. Add green beans and stir-fry, keeping the beans constantly moving, for about 5 minutes, or until the outsides begin to blister and the beans are wilted. Remove and set aside to drain on kitchen towels.
Remove all but 1 tablespoon of oil. Add garlic, ginger, preserved vegetable, dried shrimp, and red chillis; cook until fragrant, about 1 minute. Return beans to the wok, and add chilli bean sauce and sesame oil. Add sugar and stir until well-combined. Salt to taste. Dish out onto serving plate and serve while hot.
and
Kong Pao Tofu
16 ounces dou gan or extra firm tofu
2 to 3 gloves garlic, minced
5 slices of ginger
5 to 6 scallions, roughly chopped, plus some thinly sliced scallions for optional garnish
2 tablespoons peanut oil
At least 10 dried red chilis
1 tablespoon whole Sichuan peppercorns
At least one handful of dry roasted peanuts
For marinade:
1/2 teaspoon salt
2 teaspoons light soy sauce
1 teaspoon Shaoxing rice wine or medium dry sherry
1 1/2 teaspoon cornstarch
1 tablespoon water
For sauce:
3 teaspoons sugar
1 teaspoon cornstarch
1 teaspoon dark Soy sauce
1 teaspoon light Soy sauce
2 teaspoons dark rice vinegar
1 teaspoon sesame oil
1 tablespoon chicken stock or water
Cube the tofu and mix in the marinade ingredients. Let stand while you prepare the other ingredients.
If you haven't done so already, mince the garlic and peel and slice the ginger. Roughly chop the white parts of scallions, and thinly slice the green parts for garnish (optional.) Either leave the dried chilis whole, or slice them in half and take out as many seeds as possible (wear gloves!)
In another bowl, mix together the ingredients for the sauce and set aside. (Note: Different brands of soy sauces vary in terms of saltiness, so taste your sauce. If it's too salty, add some sugar and water to dilute.)
Heat a wok with oil over high heat. Before the wok begins to smoke, add the chilis and Sichuan peppercorn. Stir-fry briefly until the chilis are slightly blistered and oil is slightly fragrant. Add tofu and stir-fry 2 to 3 minutes. Add garlic, ginger, and scallions, and stir-fry until fragrant, about 2 minutes. Pour in sauce and mix to coat the other ingredients. When the sauce is thickened and shiny, stir in peanuts.
Transfer to plates, garnish with thinly sliced scallions, and serve.
Source: http://appetiteforchina.com/sichuan
We LOVE sichuan cuisine!!! especially the numbing effect from sichuan peppercorns.
- Prepared dessert (onde2 again) ... checked!
- Ready to watch Everybody Loves Raymond and ER ... reminiscing the old times :)
Kesimpulan: kalo ketagihan masak gini ... gimana ga ndud!!!!
With Love, ♥
3:40 AM
