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looking for a couple China Moon Cookbook recipes

f
foodfirst Dec 10, 2004 01:32 AM

I got rid of my copy of this cookbook years ago but a couple of recipes stick in my mind. If anyone would be kind enough to just post the ingredients (I can probably figure out/remember the method) I would be so grateful.

Wild Rice Salad with a dressing that includes balsamic vinegar and Sichuan peppercorns

Cold noodles with a dressing that includes an oil flavored with chiles, preserved black beans, and orange zest (I need the oil ingredients and the dressing ingredients)

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  1. c
    Coyote RE: foodfirst Dec 10, 2004 08:22 AM

    Thanks for reminding me I like this cookbook. paraphrased:

    Wild Rice Salad

    1 1/2 cups uncooked wild rice
    1/2 teaspoon roasted Szechwan pepper salt
    1 diced red bell pepper
    1/2 cup sliced scallions

    Dressing
    1/4 cup Szechwan pepper oil
    2 tablespoons fresh ginger juice
    1 tablespoons balsamic
    1 1/2 tablespoons lemon juice
    1/4 cup peanut oil
    1 1/2 teaspoons kosher salt

    Rinse rice. Combine rice, pepper salt and four cups of water. Cook uncovered for twenty minutes, turn off heat. Cover and let sit ten minutes. Toss rice with red bell pepper, scallions. Emulsify dressing ingredients and toss with rice.

    1 Reply
    1. re: Coyote
      f
      foodfirst RE: Coyote Dec 14, 2004 04:24 AM

      This deserves a thank you .... so, many thanks!

    2. c
      Coyote RE: foodfirst Dec 10, 2004 08:39 AM

      Chili-Orange Cold Noodles (paraphrase)

      The Oil part:

      3 large oranges
      1/2 cup dried red chili flakes
      3 tablespoons Chinese black beans, chopped
      2 large cloves garlic, smashed and peeled
      1 cups peanut oil
      1/2 cup Japanese sesame oil

      Mince zest. Combine with remaining ingredients and bring to 250 on a deep fry thermometer and simmer fifteen minutes. Store at room temp.

      Chili-Orange Cold Noodles

      Dressing
      2 /2 tablespoons of the above oil, plus 1 tablespoon of the solids
      2 tablespoons black soy sauce
      2 tablespoons vinegar
      1 teaspoon kosher salt
      1 tablespoon sugar

      1/2 pound fresh thin Chinese egg noodles
      1/2 pound bean sprouts
      3/4 cups shredded carrots
      1/2 cup sliced scallions
      3/4 cup chopped cilantro
      1/2 cup chopped roasted peanuts

      Whisk dressing ingredients.

      Boil noodles about two minutes, drain.

      Blanch sprouts, combine all ingredients, including dressing.

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