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Cooking from Fuchsia Dunlop's new book, "Every Grain of Rice"

buttertart Jun 3, 2012 03:43 PM

So now that it's FINALLY out, let's get cooking...
Had guests who were pining for spicy food last night, so I made the gong bao chicken recipe (which she says was first in Land of Plenty, I didn't compare the two to see if it was reprinted verbatim or not) -- delicious as always.
But the star of the dinner for me was the tofu appetizer with avocado, from a Buddhist monastery in Taiwan --
1 block silken firm tofu (I used the tetrapak stuff), 1/2 perfectly ripe avo (I used all of one), 2 tb light soy (can use Kikkoman, I use Kimlan), 1 tb water, 1/2 tsp sesame oil, bit of wasabi (I use the squeezy tube stuff, about 1/4 tsp).
Slice tofu about 1/4 in thin across the block, put on plate, fanning out slightly (I cut it on a piece of paper towel and used it to transfer the tofu to the plate as a sort of sling). Top w dressing. Top w avo, similarly sliced across and fanned slightly. Eat. Blissfully. The 2 textures are almost identical.
Dead easy and just simply wonderful.
Looking forward to more explorations of this lovely new treat of a book.

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  1. mariacarmen RE: buttertart Jun 4, 2012 08:56 PM

    that sounds scrumptious, BT. bet it was pretty, too. thanks for sharing.

    6 Replies
    1. re: mariacarmen
      buttertart RE: mariacarmen Jun 5, 2012 09:56 AM

      It's kinda sexy-looking.

      1. re: buttertart
        mariacarmen RE: buttertart Jun 6, 2012 04:02 PM

        texture-wise, also, i'd imagine

        1. re: mariacarmen
          buttertart RE: mariacarmen Jun 6, 2012 04:31 PM

          Definitely. The Chinese name for avocado used in the book is "eel pear", I presume because of the fattiness. (The usual name for them is "butter fruit".)

          1. re: buttertart
            BigSal RE: buttertart Jun 20, 2012 06:39 PM

            I made silken tofu with avocado and I see what you mean about it being sexy-looking Texturally it was sensuous too. Rich, silky, very enjoyable to eat.

            1. re: BigSal
              buttertart RE: BigSal Jun 21, 2012 10:31 AM

              Love it.

              1. re: buttertart
                Cynsa RE: buttertart Jul 5, 2012 04:34 PM

                yum - I am so making this NOW after reading all 317 posts. thanks :D

    2. w
      will47 RE: buttertart Jun 4, 2012 09:24 PM

      We're hoping to cook some dishes from this cookbook over the next week or so. Tonight's dinner, I take no credit for -- it's my wife's [Pandanexpress on here] night to cook.

      From the book (forgive any typos in the names):
      Smacked Cucumber in Garlicky Sauce (Suan Ni Pai Huang Gua 蒜泥拍黄瓜) (p34)
      Silken Tofu with Soy Sauce (Xiao Cong Ban Dou Fu 小葱拌豆腐) (p41)

      Also (not from the book), some lotus root cooked with serrano and habanero peppers from our yard, a little soy sauce and mirin, and chayote shoots (long xu cai (龙须菜); lit. dragon whiskers vegetable), stir-fried with shaoxing wine, garlic, and salt.

      5 Replies
      1. re: will47
        buttertart RE: will47 Jun 5, 2012 09:54 AM

        Looks terrific. Had never heard of chayote shoots, how interesting! Ever tried the Suzhou lotus root appetizer, thinly sliced, blanched 1 min and marinated in tangerine juice overnight? I love it. Love all things lotus.

        1. re: buttertart
          will47 RE: buttertart Jun 5, 2012 10:10 AM

          Haven't tried it yet.

          There's a local place that does a pretty nice cold (but cooked) "salad" of them, so when we saw them at the market, we grabbed them right away. The taste (especially raw) has some slight resemblance to asparagus / fiddlehead ferns. They do have a bit of a "dry" texture, even when there's oil or water in them. I think if I were making them, I'd probably blanch them in salted water first, before stir-frying them, but they did cook Ok just in the wok.

          1. re: will47
            buttertart RE: will47 Jun 5, 2012 10:28 AM

            I love the texture, so bitey. Flavor is nice too.

            1. re: buttertart
              will47 RE: buttertart Jun 5, 2012 11:55 AM

              I was talking about the chayote shoots, not lotus root.

              1. re: will47
                buttertart RE: will47 Jun 5, 2012 02:27 PM


      2. LulusMom RE: buttertart Jun 5, 2012 03:54 AM

        The avocado tofu salad sounds amazing.

        And I'm sticking my toe in this thread so I can easily follow along!

        1 Reply
        1. re: LulusMom
          buttertart RE: LulusMom Jun 5, 2012 09:56 AM


        2. Gio RE: buttertart Jun 5, 2012 08:25 AM

          HiHo Buttertart...
          don't forget to add this soon to be burgeoning thread to the Non (or Pre) COTM archived thread...


          As soon as my book arrives the tofu and avocado salad will be the first recipe I'll make...

          1 Reply
          1. re: Gio
            buttertart RE: Gio Jun 5, 2012 09:55 AM

            Done, mia cara Gio!

          2. s
            smtucker RE: buttertart Jun 5, 2012 10:18 AM

            I don't expect to receive my copy until tomorrow, just after I leave for Atlanta. :-(

            My primary eater is SO thrilled that we will be cooking Chinese food again. Every time we concentrate on Chinese food for a period of time, we both drop a few pounds and generally just feel good. We feel very lucky to have some good Chinese markets so close to our house.

            4 Replies
            1. re: smtucker
              buttertart RE: smtucker Jun 5, 2012 10:29 AM

              It will no doubt come then...

              1. re: smtucker
                smtucker RE: smtucker Jun 5, 2012 11:45 AM

                No sooner have you found a "zen" place where the book will come when it comes, and either you will be here to receive it or you won't when the universe surprises you with delivery THREE DAYS EARLY!

                Have barely cracked it, but I am loving the pictures. I also like the cover. I think it is pretty clever and will be easy to find on the shelf.

                I will curl up in a chair, post it notes by my side, and starting reading tonight.

                1. re: smtucker
                  LulusMom RE: smtucker Jun 5, 2012 01:56 PM

                  Yay!!! I was sorry to hear about the likelihood of it showing up after you'd left town, so this gives me a happy little tingle. Jealous of the quiet time with it in your lap.

                  1. re: smtucker
                    buttertart RE: smtucker Jun 5, 2012 02:29 PM

                    Hurray! I like the cover too. I like the fuchsia accents and ribbon!

                2. beetlebug RE: buttertart Jun 5, 2012 02:11 PM

                  This is thread is killing me. I am now lying on the floor, green with jealousy...

                  Looking forward to the reports.

                  1. Breadcrumbs RE: buttertart Jun 5, 2012 06:06 PM

                    I'm excited to make my first dish but I'm having a hard time making a selection with so many dishes that appeal.

                    I do have a queston. I've seen a couple of recipes calling for a very small quantity of preserved vegetables and I was wondering how best to store the remaining portion from the tin? Does anyone know how long this would keep in the fridge? Should/could I freeze it?

                    3 Replies
                    1. re: Breadcrumbs
                      smtucker RE: Breadcrumbs Jun 5, 2012 07:33 PM

                      Mine have sat on the shelf, being used over months and months of time. I only remove what I need for that evening's dinner to soak. I twist the interior plastic bag to close it tightly, before replacing the cork top and put it back into the pantry.

                      1. re: Breadcrumbs
                        qianning RE: Breadcrumbs Jun 6, 2012 10:27 AM

                        Depends which type of preserved veg/pickle & how it was originally packaged. The clay jar w/ plastic inner-lining Tianjin Cai (Tianjin Preserved Vegetable) that I believe smt is referring to can be stored at cupboard room temp for ages. For types that come in Plastic or that shining Tetra-pak containers (like the many Sichuan pickled peppers, mustard root/Sichuan preserved Zhacai, Tiancaipu/turnip pickle, & fermented black beans, I usually store those in the fridge as it helps keep the crisp texture, sometimes moving them into a glass jar, depending on how well the original pack is holding up. These all have a very high salt content and usually last for ages in the fridge.

                        For tinned cans of Chinese pickle/preserved veg/bamboo shoot & etc, I always move them to a glass jar and the fridge, they don't tend to keep as well or for as long as the previous two types, so try to use them up fairly soon. And finally if it is an oil packed Chinese veg pickle, these MUST be refrigerated and even then they only last a few weeks after opening.

                        1. re: qianning
                          smtucker RE: qianning Jun 6, 2012 02:12 PM

                          Q, your information is always so wonderful! Thank you very much.

                      2. herby RE: buttertart Jun 5, 2012 06:40 PM

                        My book is nowhere close but I must make this tofu recipe, BT! The beauty of it is that it does not have to be a part of Chinese meal, could be simply yummy appertiser and we seem to go though a lot of these as oppose to main dishes - must be the summer mood though the recent weather in NY is anything but!

                        This is completely off the subject but I just have to tell - I was driving in NYC today and got a ticket because my car windows are tinted!!!! As if I can change the windows before leaving Canada and half the cars in the city have tinted windows, anyway, including taxis - I was paying attention as he was writing the ticket... So abset - so unfair:(

                        1 Reply
                        1. re: herby
                          buttertart RE: herby Jun 6, 2012 09:49 AM

                          Oh shoot, herby, hope it wasn't too $$$!!!
                          Yes, that tofu is a wonderful thing.

                        2. w
                          will47 RE: buttertart Jun 5, 2012 10:32 PM

                          Tonight's dinner...

                          Tofu "Bamboo" with Spring Onion-Flavored Oil (Cong You Fu Zhu / 葱油腐竹) (p46)
                          Stir-Fried Garlic Stems with Smoked Mushrooms (vegetarian variation of Stir-Fried Garlic Stems with Bacon - La Rou Chao Suan Tai - 腊肉炒蒜薹) (p206).
                          Pipa Doufu - 琵琶豆腐 (p78)
                          (last 3 pictures in order)

                          The tofu skin sticks (fuzhu) with scallion oil came out Ok. I made a quick stock with soybean sprouts and carrots; despite using unsalted broth and what I thought was a smallish pinch of salt, it came out a tiny bit salty, so I'll probably use even less salt next time. I'm not sure if they're supposed to retain their chewy texture (which I love in braised dishes), or if I needed to simmer it a bit more slowly. It did seem to take forever to cook down the stock. Good, but not mind-blowing. However, it's really pretty.

                          Got fresh garlic scapes, so decided to try this stir-fry. My first time working with this type of garlic scape( though I've used green garlic stalks before). Maybe I didn't trim enough of the base on some, or else they didn't cook perfectly evenly, because some of them were more tender than others. I decided to make some tea-smoked shitakes and marinate them, rather than use button mushrooms, which was her suggested vegetarian variation. I thought it worked pretty well - captured some of the flavor of bacon, though not the saltiness.

                          Then the Pipa Doufu (so-named because the little tofu puffs are supposed to roughly resemble the pipa, a Chinese lute) -- I really enjoyed this one - I've been talking about it ever since I saw the picture. Actually came out pretty well! I had thought about making it eggless, but decided to use a duck egg white since I had some around. The dish is kind of what I expected taste-wise, and mine came out looking fairly close to the picture in the book (at least considering that I don't have a professional food stylist either). Conforting, kind of like HK café food, with a typical gloopy Cantonese style brown sauce. I added a little vegetarian oyster sauce to the base, but otherwise pretty much used her recipe. Accidentally got silken tofu instead of regular tofu, but it worked fine (I pressed it for a bit longer than I would have otherwise). The puffs are slightly crispy after deep-frying, but become soft when simmered in the sauce. Great flavor and texture.

                          5 Replies
                          1. re: will47
                            Gio RE: will47 Jun 6, 2012 08:17 AM

                            Those dishes look wonderful, will47. I'm intrigued by your half rack. Is it to drain and keep warm the food that you've cooked?

                            1. re: Gio
                              will47 RE: Gio Jun 6, 2012 08:35 AM

                              It's a wok draining rack / tempura rack. I sometimes use it when deep-frying foods.

                              1. re: will47
                                Gio RE: will47 Jun 6, 2012 09:55 AM

                                Ah... thank you. What a handy device...

                                1. re: Gio
                                  smtucker RE: Gio Jun 6, 2012 02:17 PM

                                  Just 'cause I am evil ;-)


                                  1. re: smtucker
                                    Gio RE: smtucker Jun 7, 2012 04:59 AM

                                    Wicked, wicked girl... (^_-)

                          2. w
                            will47 RE: buttertart Jun 6, 2012 10:14 PM

                            Two more tonight; my wife's turn again.

                            Blanched Choy Sum with Sizzling Oil (You Lin Cai Xin - 油淋菜心, p168), but using xuelihong (雪里红) instead.
                            Firm Tofu with Green Bell Pepper (Qing Jiao Dou Fu Gan - 青椒豆腐干,p84), but making use of leftover shishito peppers and carrots instead of the bell pepper.

                            16 Replies
                            1. re: will47
                              Gio RE: will47 Jun 7, 2012 05:03 AM

                              Interesting that FD uses carrots in some of these dishes just as Grace Young does in Breath of a Wok and Stir-Frying to the Sky's Edge. Some who cooked from GY's books complained about the use of carrots...

                              1. re: Gio
                                will47 RE: Gio Jun 7, 2012 09:34 AM

                                Just to be clear, the author does not call for carrots in either recipe directly above. The doufu gan stir-fry is just tofu and green pepper, and the garnish for the greens is just supposed to be red pepper or red chili and ginger. Just making use of leftover carrots from the pipa doufu (which did call for carrot, both in the fritters and in the finished dish).

                                While broccoli, tomato, carrot (and chilis, for that matter) are not indigenous to China, the book tries to describe home cooking, and all of these things are certainly used in many areas of China today. The book itself actually has a note about carrots at the beginning of the "Root Vegetables" section -- "Carrots are sometimes eaten, but almost invariably to add a little color to other ingredients rather than as the main event".

                                Not being wasteful is also very Chinese, so, I think adjusting the recipes to make creative use of leftovers is also in keeping with the ethos of the book.

                                1. re: will47
                                  buttertart RE: will47 Jun 7, 2012 09:37 AM

                                  Very much so, in home cooking.

                                  Carrots are still called "foreign turnips" in Chinese, by the way. Foreign in the barbarian sense. Tomatoes are "foreign (different word for it) eggplants".

                                  1. re: buttertart
                                    buttertart RE: buttertart Jun 7, 2012 09:42 AM

                                    PS to will47: I know you know that.

                                    1. re: buttertart
                                      will47 RE: buttertart Jun 7, 2012 09:45 AM

                                      Yeah, she makes a note of the etymology as well right after the bit I quoted above. she also says that potatoes are also sometimes still known as yang yu (yu as in yutou / taro), which I didn't know before.

                                      Were tomatoes called fanqie first, or xihongshi (red persimmon) first?

                                      1. re: will47
                                        buttertart RE: will47 Jun 7, 2012 09:53 AM

                                        Not sure about that re tomatoes!
                                        Have only ever heard potatoes called tudou (field beans) or malingshu (horse's hooves). (Yang in that sense means Western, of course.)

                                        Re foreign/Columbian vegetables in Chinese food: the theory is that they took especially strong hold in Sichuan because the area was laid waste by homicidal maniac warlords around the time of their introduction (seriously), destroying preexisting food traditions, and the resettlers were receptive to the new types of produce which also happened to flourish in the climate.

                                    2. re: will47
                                      LulusMom RE: will47 Jun 7, 2012 10:36 AM

                                      Wow, so interesting. I think of the Chinese food I ate (here in the US) growing up, and so much of it had carrots and/or broccoli in it. Not really a fan of tomato in Asian cuisines, so kind of neat to find out it wasn't originally there. Thanks for the info.

                                      1. re: LulusMom
                                        will47 RE: LulusMom Jun 7, 2012 10:47 AM

                                        Have you ever eaten tomato and egg (fanqie chao dan; *very* common Chinese home-cooking dish, which most restaurants will also make, though more of a home style dish)? It can be made a lot of different ways, but the recipe in Every Grain of Rice looks pretty standard (it includes a pinch of sugar, which is important). The dish doesn't even require that you use good tomatoes. I really think this might change your mind about tomato in Asian cusines. This pairing is also sometimes used for noodle soup instead of a stir-fry.

                                        1. re: will47
                                          lilham RE: will47 Jun 7, 2012 10:58 AM

                                          Tomatoes are very common in hong kong home style cooking. I grew up eating tomato and egg stir fry, steamed fish with tomatoes, and soup with both tomatoes and carrots.

                                          I was told that ketchup is romanized Cantonese for tomato sauce. They certainly sound similar!

                                          1. re: lilham
                                            will47 RE: lilham Jun 7, 2012 11:04 AM

                                            This article suggests that "ketchup" actually came from the Min Nam (Hokkien; South Fujianese dialect) word for fish sauce.


                                            Wikipedia mentions a number of different theories, including the one you mention.

                                            1. re: will47
                                              lilham RE: will47 Jun 7, 2012 11:07 AM

                                              I would trust Wikipedia over what I was told growing up :)

                                              Edit: the Wikipedia article is very interesting. So it sounds like tomato sauce in many southern dialects.

                                              1. re: lilham
                                                will47 RE: lilham Jun 7, 2012 11:39 AM

                                                I don't think the Hokkien word refers to something with tomatoes in it at all - it just refers to regular fish sauce. According to the Slate article, "It wasn’t until the 19th century that people first began to add tomato to ketchups".

                                          2. re: will47
                                            LulusMom RE: will47 Jun 7, 2012 12:20 PM

                                            Given that I'm not really big on eggs either, I doubt this will be the dish to change my mind.

                                            1. re: LulusMom
                                              qianning RE: LulusMom Jun 7, 2012 01:04 PM

                                              You know I'm not a big egg person either, but when I was working in Beijing egg&tomato became a favorite lunch dish for me. I still crave it/make it every so often Don't ask me why, but it is one of those whacky dished where the sum doesn't seem to have much to do with the parts.

                                              1. re: qianning
                                                LulusMom RE: qianning Jun 7, 2012 02:01 PM

                                                That is really interesting! You've sold me on at least giving it a shot. I should have the book by early next week, but I'm leaving on Thursday so won't get to try it until I get home.

                                                Weirdly, I love raw eggs (on, say, sushi) or very very runny eggs.

                                        2. re: will47
                                          Gio RE: will47 Jun 7, 2012 10:37 AM

                                          Well, I guess you can tell I haven't had time to read through all the recipes in EGOR yet, or indeed the introduction, but I have cooked enough recipes in "Land of Plenty" and "Revolutionary Chinese Cookbook" to know carrots aren't featured. I saw the carrots in your photos and thought they were in the recipes... When I cook Grace Young's recipes from the two books I reference upthread I include them because, as you imply, "waste not, want not..."

                                    3. lilham RE: buttertart Jun 7, 2012 03:15 PM

                                      Radishes in Chilli Oil Sauce - p68

                                      We have Grace Young's Spicy Orange Chicken for dinner tonight. I have a lot of radishes left over from yesterday, and flicking through EGOR, I noticed Dunlop has a cold dish that uses radishes. I have to confess I've never had small red radishes in a Chinese dish before.

                                      Dunlop instructs you to smack the radishes a little with a cleaver or rolling pin. This turns out to be the most difficult part of the dish. I haven't got a cleaver, and my rolling pin is HUGE. So I used my pestle. The radishes kept flying off the chopping board when I tried to smack them. One of them even went underneath the fridge. Other times, I smacked too hard and crushed the poor radish into pieces.

                                      The smacked radishes are salted to draw out their moisture for 30min. You make a dressing with caster sugar, soy sauce, chilli oil and sesame oil. Dunlop said in her chilli oil recipe that shop bought chilli oil are a lot hotter than the Sichuanese one. I know mine is very very hot so I went 50:50 with chilli oil and sunflower oil.

                                      The resulting dish is well balanced with salty and hot flavours. It's also very very easy for weeknight dinners. Definitely a keeper.

                                      28 Replies
                                      1. re: lilham
                                        greedygirl RE: lilham Jun 7, 2012 04:11 PM

                                        That is so funny. I can just imagine you bashing those poor radishes into submission!

                                        1. re: lilham
                                          will47 RE: lilham Jun 7, 2012 05:08 PM

                                          Yeah, I don't think a cleaver is at all essential for making Chinese food, but, I find that it helps somehow, if only psychological.

                                          I have a CCK 1303 (thin, carbon steel, though the blade comes mostly lacquered, comfortable in the hand, available reasonably cheaply, probably $25-35 range if there's somewhere that has them locally). I have some knives that cost quite a bit more, but this is the one I reach for more times than not. It's much easier to put an edge on than many knives, and it's very thin (i.e., for delicate work only, not for chopping bones).

                                          Not only is the large, flat blade useful for smacking stuff, but it's really good for scooping ingredients up.

                                          1. re: lilham
                                            Gio RE: lilham Jun 10, 2012 04:50 AM

                                            Radishes in Chili Oil Sauce, (Qiang Luo Bo), Pg. 68

                                            Well the avocado and tofu dish I had planned to make for the first Every Grain of Rice meal is on hold till the avocado ripens, however since I did have radishes I made this to go along with Spicy Buckwheat Noodles With Or Without Chicken on page 268.

                                            The chili oil I have is not terribly hot so I used the full 2 Tablespoons. The radishes were enormous so they were quartered before smashing... I used the flat side of a meat mallet for this, very carefully. When I drained the radishes after the 30 minute salting I blotted them so they wouldn't be too salty when I added the dressing. The result was a crunchy, spicy, delightful radish salad. We both liked the dish and feel it deserves to be on the menu again.

                                            1. re: Gio
                                              LulusMom RE: Gio Jun 10, 2012 06:13 AM

                                              This sounds SO good, and like a nice easy side dish.

                                              1. re: Gio
                                                buttertart RE: Gio Jun 10, 2012 07:08 AM

                                                Must get some radishes.

                                                1. re: buttertart
                                                  LulusMom RE: buttertart Jun 10, 2012 07:48 AM

                                                  and tofu and avocados ...

                                                  1. re: LulusMom
                                                    greedygirl RE: LulusMom Jun 10, 2012 08:42 AM

                                                    Radishes - yes. Silken tofu and avocados, not so much. I don't really care for the texture of either (slimy!).

                                                    1. re: greedygirl
                                                      LulusMom RE: greedygirl Jun 10, 2012 08:48 AM

                                                      Have you tried okra? Woosh, talk about slimy. But I love it.

                                                      1. re: LulusMom
                                                        greedygirl RE: LulusMom Jun 10, 2012 11:52 AM

                                                        I will eat okra (and avocado in small quantities) but am just not that keen. Firm tofu is fine too. But suffice it to say, I won't be making this dish.

                                                        1. re: greedygirl
                                                          JoanN RE: greedygirl Jun 10, 2012 05:47 PM

                                                          My goodness! A kinswoman. Not much of a fan of avocado myself. Something I rarely admit in pubic.Don't care if it's "good fat." It's still high fat, mushy texture, not a whole lot of flavor. There. I've said it. Now I'll go hide until the storm passes.

                                                          1. re: JoanN
                                                            will47 RE: JoanN Jun 10, 2012 06:15 PM

                                                            I think a lot of people who don't like avocados are people who live in places that rarely get good avocados. I know that I definitely didn't appreciate them as much when I lived on the east coast. However, a good avocado, especially a nice ripe Fuerte, Bacon, or Pinkerton has a great flavor and texture.

                                                            Just as olive tapenade is a good gateway drug for olives, guacamole is a good gateway drug for avocados.

                                                            1. re: will47
                                                              JoanN RE: will47 Jun 10, 2012 06:30 PM

                                                              You may be right. But I spend a few months a year in Central America where you have your choice of myriad varieties of avocados and can barely move without being served guacamole. Just never took to it. What can I say? I choose not to look at it as a personal failing.

                                                              1. re: JoanN
                                                                greedygirl RE: JoanN Jun 11, 2012 02:09 AM

                                                                I'm so glad you outed yourself as a fellow avocado dodger, Joan. I will eat guacamole in small quantities, but then I will eat almost anything if it comes on a tortilla chip!

                                                      2. re: greedygirl
                                                        Gio RE: greedygirl Jun 10, 2012 08:55 AM

                                                        Thankfully G does, or at least will, eat tofu but draws the line at avocado. I, OTOH do not draw any lines. When I make the T & A, tofu appetizer with avocado I mean, I'll serve them apart from each other, fanned out ever so prettily on a pristine white platter. How will he be able to resist I ask you...

                                                        1. re: Gio
                                                          LulusMom RE: Gio Jun 10, 2012 11:52 AM

                                                          To me, getting to eat avocado feels like such a special treat.

                                                          Don't know how Mr. Gio will be able to resist!

                                                          1. re: LulusMom
                                                            buttertart RE: LulusMom Jun 10, 2012 05:02 PM

                                                            They're among the foods I could live on.

                                                            1. re: buttertart
                                                              LulusMom RE: buttertart Jun 10, 2012 05:33 PM

                                                              Me too. Love them.

                                                              1. re: LulusMom
                                                                herby RE: LulusMom Jun 10, 2012 05:58 PM

                                                                Me three:) Love both - made tofu on Fri for lunch, grilled on Sat for dinner and again for Sun lunch. Now I am tofued-out for a week but usually have avocado everyday for breakfast.

                                                                1. re: herby
                                                                  buttertart RE: herby Jun 11, 2012 10:05 AM

                                                                  Berkeley breakfast of happy memory: Buttered whole wheat toast, 1/2 avocado, center filled with lemon juice and a drop of Tabasco. Salt. Bliss.

                                                              2. re: buttertart
                                                                roxlet RE: buttertart Jun 13, 2012 11:19 AM

                                                                Me three. My husband gets a sack at the Restaurant Depot, and we put them in the fridge when they ripen. They stay perfectly ripe for more than a week. Maybe two.

                                                                1. re: roxlet
                                                                  buttertart RE: roxlet Jun 13, 2012 02:34 PM

                                                                  They ripen in the fridge too, just much more slowly. Try putting part straight in rather than ripening them all and chucking them in there all at once.

                                                                  1. re: roxlet
                                                                    herby RE: roxlet Jun 13, 2012 05:59 PM

                                                                    Roxlet, do you shop at Costco too? How do these two store compare?

                                                              3. re: Gio
                                                                buttertart RE: Gio Jun 11, 2012 10:05 AM

                                                                T&A, you sly thing! ;-)

                                                                1. re: buttertart
                                                                  Gio RE: buttertart Jun 12, 2012 04:32 AM


                                                      3. re: lilham
                                                        PandanExpress RE: lilham Jun 13, 2012 10:43 PM

                                                        If you have one of those hand-held lemon squeezers, you can cut a radish in half, put the radish in the squeezer and smash them that way. I find it works best if you put the cut side down, facing the holes.

                                                        1. re: lilham
                                                          sarahcooks RE: lilham Jun 21, 2012 01:50 PM

                                                          Radishes in Chilli Oil Sauce - p68

                                                          I was intrigued by the recipe since it looked good and simple, and we don't really eat radishes at our house. I got some at the farmers market. It turned out just okay, but that was probably because of my cheap chili oil with no sediment in it. It just didn't have that much flavor, and I should have blotted or rinsed the radishes because they were a bit too salty. I think in my head I was imagining something pickle-like even though there isn't any vinegar in it. I served this with Grace Young's Chiu Chow–Style Pork Spring Moon which I really loved.

                                                          1. re: sarahcooks
                                                            lilham RE: sarahcooks Jun 21, 2012 02:19 PM

                                                            Have you looked at the chilli oil recipe in the book? I finally took the plunge making my own. Can't believe how easy it is. I followed the one in Sichuan Cookery, which is just crushed chilli and oil. You simply measure out the crushed chilli into a preserving jar, heat the oil to 200C, let it cool down to 130C, then pour over the chillies. I don't know why I've put off making my own for so long!

                                                            1. re: lilham
                                                              Breadcrumbs RE: lilham Mar 2, 2013 06:13 AM

                                                              lilham, if you happen to see this, I'm wondering whether you crushed your own chillies or, purchased ground chillies. I'm debating between making the oil or, purchasing a Sichuan variety since I've heard I'l be able to get that at the Asian supermarket I'm heading to.

                                                        2. buttertart RE: buttertart Jun 8, 2012 10:43 AM

                                                          Was going to make the vegetarian mapo in this book last night but, having had a vegetarian entree the night before, M wanted meat (it's the midwest in him). So it was the LOP version (but with pork) instead.

                                                          1. lilham RE: buttertart Jun 10, 2012 03:38 AM

                                                            Sichuanese Dry-Fried Green Beans - p150

                                                            This is a vegetarian version of the famous dish. There is also a vegetarian version in Dunlop's Sichuan Cookery book. From a quick comparison of the two versions, this new version have you blanching the beans. It also adds 2 tbsp of Tianjing preserved vegetables, though it's an optional ingredient.

                                                            I made this with mangetout. I didn't blanch them because I think they stir fried much quicker than green beans. Also I like them a bit on the crunchy side. I used the optional preserved vegetables. The crunchiness of fried preserved vegetables provides a nice contrasting texture to the soft beans. Very nice.

                                                            1. Gio RE: buttertart Jun 10, 2012 05:33 AM

                                                              Spicy Buckwheat Noodles With Or Without Chicken, (Suan Qiao Mian), Pg. 68

                                                              We made this With Chicken... there was one lonely small boneless poached chicken breast waiting for this recipe, I just know it. I'm glad I used it too, because it helped alleviate the spiciness of the sauce the noodles are ultimately tossed in. Since I wanted the noodles to be served warm instead of cold/room temp I made the sauce first. The bundle of buckwheat noodles I had weighed 12 ounces instead of 5.6 oz. so I doubled the recipe.

                                                              The sauce ingredients are: light or tamari soy sauce (I used low sodium tamari), chinkiang vinegar, caster sugar, garlic to taste (I used 1 T), Spring onion greens, cooked shredded chicken meat, chopped red chili. The noodles are cooked, drained and placed into a bowl. One by one the sauce ingredients are added except the chicken and chilli slices. Mix well. Toss noodles in sauce then tip onto a serving plate. Scatter the chicken and chili over top.

                                                              I wasn't prepared for the spicy heat of the sauce. No tears but plenty of Wows. We do like spicy hot food but... as G said, "this is over the top." On the other hand, it was absolutely delicious. And look Ma... no oil. I can see adding sliced quickly stir-fried mangetout, mushrooms or other suitable vegetables to the sauce. Definitely making this again. Served with the Radishes in Chili Oil on page 68. There's not a drop left of anything.

                                                              10 Replies
                                                              1. re: Gio
                                                                buttertart RE: Gio Jun 10, 2012 07:09 AM

                                                                That sounds like a terrific meal.

                                                                1. re: Gio
                                                                  greedygirl RE: Gio Jun 10, 2012 07:41 AM

                                                                  It does sound great - presumably your chilli was super-hot!

                                                                  1. re: Gio
                                                                    greeneggsnham RE: Gio Jun 13, 2012 11:14 AM

                                                                    Sounds wonderful! And I have an opened package of soba noodles sitting on my counter looking for a use. Could anyone pretty please provide proportions since I don't have the book!

                                                                    1. re: greeneggsnham
                                                                      Gio RE: greeneggsnham Jun 13, 2012 12:08 PM

                                                                      GNG... if no one beats me to it I'll give you the ingredient amounts tomorrow early AM... (I can only go downstairs once a day now...)

                                                                      1. re: Gio
                                                                        greeneggsnham RE: Gio Jun 13, 2012 12:54 PM

                                                                        Thanks gio! No rush. Won't be home for dinner tonight anyway!

                                                                      2. re: greeneggsnham
                                                                        smtucker RE: greeneggsnham Jun 13, 2012 12:49 PM

                                                                        Just gave you a cold radish salad... the page number should be 268!

                                                                        160g buckwheat noodles
                                                                        a little cooking oil
                                                                        1 tbsp light or tamari soy sauce
                                                                        2 tbsp Chinkiang vinegar
                                                                        1/2 tsp caster sugar
                                                                        salt, to taste

                                                                        4 tbsp chilli oil (with its sediment, if desired)
                                                                        1-2 tsp chopped garlic, to taste
                                                                        3 tbsp finely sliced spring onion greens
                                                                        a little cold, cooked chicken meat, torn into shreds (optional)
                                                                        2 tsp finely chipped fresh red chilli, plus a few chilli slices to serve

                                                                        1. re: smtucker
                                                                          Gio RE: smtucker Jun 14, 2012 05:56 AM

                                                                          Thanks SMT. And, for the page correction...

                                                                      3. re: Gio
                                                                        greedygirl RE: Gio Jun 14, 2012 02:40 PM

                                                                        We loved this too and also found it spicy hot. I used 2 T of chili oil with sediment, and 3 bird's eye chillies. I'd only use 2 next time and I'd double the noodles because the leftovers would make a terrific work lunch. For the chicken I roasted a lonely quarter which had been languishing in the freezer, which was plenty. Did you deliberately miss the oil out of your version, Gio?

                                                                        I served this with the sweet and sour variation of the smacked cucumber salad and stir-fried broccoli with chili and Sichuan pepper (p174). Great dinner.

                                                                        1. re: greedygirl
                                                                          Gio RE: greedygirl Jun 15, 2012 04:30 AM

                                                                          Re the oil: I neglected to list the chili oil in my report, GG. Because my chili oil is store bought and not too terribly hot I used 5 Ts instead of 4... plus the dried chilies. Yes. It was Hot but delicious.

                                                                          1. re: Gio
                                                                            greedygirl RE: Gio Jun 15, 2012 04:27 PM

                                                                            Aha. I used homemade and cut it to 2T with no problems (with sediment). The real heat came from the bird's eyes I think.

                                                                      4. Gio RE: buttertart Jun 13, 2012 04:57 AM

                                                                        Smacked Cucumber in Garlicky Sauce, Pg. 34
                                                                        (Suan Ni Pai Huang Gua)

                                                                        Made this as one part of a meal that included a stir-fried tofu dish and the stir-fried romaine on page 185. Each was terrific in its own right. Rice ought to have been include but wasn't... next time it will be. This cucumber recipe has two variations and I chose the first one: A Sweet and Sour Sauce for Smacked Cucumber.

                                                                        To begin, a 10.5 oz cucumber is placed on a cutting board and smacked hard with a heavy object. I used the flat side of a meat mallet for this. Next slice the cucumber length-wise in 4 equal sections. Place the pieces cut side down and make thin bias cuts. Place cucumber pieces in a bowl, sprinkle a pinch of salt over and set aside for 10 minutes while you make the sauce..

                                                                        Combine garlic, castor sugar, light soy sauce, Chinkiang vinegar, chili oil, roasted & ground Sichuan pepper. Drain cucumber (I blotted it too), add the dressing, toss and serve. Fab. Salty, slightly sweet, spicy 1 - 2 teaspoons are recommended and I used 1 t remembering the heat of the radishes and noodles a few nights before. This is a tasty relishy dish that's easy to make and satisfyingly piquant.

                                                                        9 Replies
                                                                        1. re: Gio
                                                                          Breadcrumbs RE: Gio Jun 13, 2012 05:38 AM

                                                                          Gio, what an interesting technique of "smacking" the cucumber. I assume this is intended to enhance the dish somehow. Did you finish the dish thinking "i should smack all my cucumbers when making salad"? I'm interested to hear how this impacts the dish.

                                                                          1. re: Breadcrumbs
                                                                            Gio RE: Breadcrumbs Jun 13, 2012 05:59 AM

                                                                            Hi Breadcrumbs... the cucumber is smashed to "loosen the flesh and help absorb the spicy sauce." I couldn't get the cucumber too smashed because , as FD advises, I didn't want to smash it to "smihereens." However, this pungent and tasty dish was wonderful. And, the sauce can be used for other vegetables and meats as well.

                                                                            ETA: I don't think I'll be smacking cucumbers for other dishes because in Western salads, for instance, the cucumber lends it's own flavor rather than being a vehicle for the spicy sauce.

                                                                            1. re: Gio
                                                                              Breadcrumbs RE: Gio Jun 13, 2012 07:20 AM

                                                                              That totally makes sense Gio, thanks. I like this idea as it would seem to hasten the water displacement in the cucumber. I do a quick pickle w cucumbers when they're in season and I may try this technique vs a protracted salt and drain. Your entire meal sounds delicious btw and I love that its quick to pull together as well. We have a fresh tofu vendor at a popular Toronto market and I'll have to make a trip there as their product is fabulous and they do have a smoked version.


                                                                          2. re: Gio
                                                                            lilham RE: Gio Jun 13, 2012 06:17 AM

                                                                            I've marked this one down for dinner next week. Glad it's a success for you. The sauce sounds so tasty already just reading it!

                                                                            1. re: Gio
                                                                              greedygirl RE: Gio Jun 13, 2012 07:12 AM

                                                                              I made the original version last week and we loved it. Am I right in thinking this is in one of her other books as well?

                                                                              1. re: greedygirl
                                                                                qianning RE: greedygirl Jun 13, 2012 07:39 AM

                                                                                RCC has two versions of "Smacked Cucumber" , neither are the same as this one (I don't have the new book, but can tell based on the ingredients list from Gio).

                                                                                There must be at least as many versions of "Smacked Cucumber" in China as there are versions of cole slaw or potato salad in the US, probably more, and it is just as ubiquitous, both in restaurants and on home dinner tables.

                                                                              2. re: Gio
                                                                                will47 RE: Gio Jun 13, 2012 09:20 AM

                                                                                If you can get Persian or Japanese cucumber, that will probably be best for this one.

                                                                                1. re: will47
                                                                                  Gio RE: will47 Jun 13, 2012 10:28 AM

                                                                                  Well, you know I thought of that, Will, but referring to the photo on the opposite page those chunks looked like "regular" cucumbers...

                                                                                2. re: Gio
                                                                                  Gio RE: Gio Jun 28, 2012 06:16 AM

                                                                                  FD's Smacked cucumber in garlicky sauce


                                                                                3. Gio RE: buttertart Jun 13, 2012 05:33 AM

                                                                                  Stir-Fried Romaine Lettuce, Pg. 185
                                                                                  (Qing Chao Sheng Cai)

                                                                                  Romaine lettuce, who would have thought. Apparently the leaves of Romaine are reminiscent of the stem lettuce tips used in Chinese cuisines. I've cooked several western lettuces by this method in the past and a stir-fry brings out the sweetness of the leaves one wouldn't expect. It's a very straight forward recipe. Only the heart of the Romaine is used. Remove the outer tough leaves. Wash the lettuce, drain/spin dry, slice crosswise in 1 inch segments. Pour 2 Ts cooking oil into a hot wok. FTR I'm using peanut oil for these recipes. Throw in the lettuce and stir-fry till "hot and fragrant" adding a little salt near the end. G used 1/4 t salt. That's all there is to it. Fresh tasting, a little wilted, and a pleasant compliment to a spicy dish.

                                                                                  1. Gio RE: buttertart Jun 13, 2012 05:53 AM

                                                                                    Spicy Firm Tofu with Garlic Stems, Pg. 82
                                                                                    (Suan Tai Chao Xiang Gan)

                                                                                    Looks like I've chosen really easy recipes so far, and this one is the same: another delicious and satisfying dish. The only thing with this recipe is that I had to substitute regular ole garlic for the garlic stems. Our local Farmers' Market opens tomorrow and I cannot Wait to see what is on offer.

                                                                                    The ingredients are: garlic stems, firm tofu either spiced or smoked (I used plain), Sichuan chili bean paste, fermented black beans rinsed and drained, a small amount castor sugar. I don't remember the use of sugar in her other books but it may just be a case of CRS...

                                                                                    Heat oil in a wok, add chili bean paste and black beans. Stir-for a few then add garlic and tofu. Stir-fry this till cooked through, golden, and fragrant. Sprinkle in the sugar, toss and serve. YUM.

                                                                                    16 Replies
                                                                                    1. re: Gio
                                                                                      qianning RE: Gio Jun 13, 2012 06:14 AM

                                                                                      RCC recipes don't use much sugar, but the recipes in LOP do include a fair amount of sugar (to balance the chili heat & saltiness of typical Chengdu food. and I suspect because the Chengdu-nese have a bit of a sweet tooth). Having the Beijing taste for these dishes less sweet and a tad salty, I usually reduce the sugar drastically or use a little stevia with "good" results; but "good" here means to my/our taste, not necessarily what others would want.

                                                                                      1. re: qianning
                                                                                        Gio RE: qianning Jun 13, 2012 06:18 AM

                                                                                        Thanks for that Qianing. The sugar measurements in the recipes seem to be scant, a mere 1/4 teaspoon or so, but you're correct. It does temper the effect of chili oils, etc...

                                                                                        1. re: Gio
                                                                                          qianning RE: Gio Jun 13, 2012 06:53 AM

                                                                                          Sugar is a real marker of regional food styles in China; some areas use it often in the quantities we would use salt, and some emphatically do not. I once spent a very long week at a conference in Suzhou w/ colleagues from Beijing/Tianjin, they complained incessantly at every meal about the food being too sweet. I doubt any dish included more than a teaspoon of sugar.

                                                                                          1. re: qianning
                                                                                            buttertart RE: qianning Jun 13, 2012 09:50 AM

                                                                                            Suzhou food is wonderful :) sweet or no, the only really sweet thing I had there was the lotus root stuffed with glutinous rice and stewed in sugar syrup. Quite close to a marron glacé in taste.
                                                                                            They were just mad because they were in SZ, which until the rise of Shanghai was THE cultural center of China.

                                                                                            1. re: buttertart
                                                                                              qianning RE: buttertart Jun 13, 2012 10:06 AM

                                                                                              Totally agree on SZ food, the rest of the crowd may have been cranky, but I was lapping it up (all too literally).

                                                                                      2. re: Gio
                                                                                        JoanN RE: Gio Jun 13, 2012 06:18 AM

                                                                                        Question: What's the difference among garlic stems, garlic sprouts, and garlic scapes? I bought a bag of garlic sprouts a month or so ago in Chinatown and this sounds like the perfect recipe for it. Although my local farmer's market is selling fresh garlic and I guess I could use those stems. Curious, though, about the garlic sprouts. Now, all I have to do is wait for my copy of the book to arrive. Last-kid-on-the-block syndrome. :-(

                                                                                        1. re: JoanN
                                                                                          qianning RE: JoanN Jun 13, 2012 06:55 AM

                                                                                          Looking forward to seeing an answer on the garlic stems/scapes/sprouts & etc disambiguation. This has been an open question for me for a long, long time.
                                                                                          If there is an answer in the Dunlop book, I might have to cave and order the UK edition....

                                                                                          1. re: qianning
                                                                                            will47 RE: qianning Jun 13, 2012 09:30 AM

                                                                                            This post on her blog (free, and with lots of good comments) actually is maybe a bit more comprehensive than the text in the book. I think I linked to this from the other thread, but just in case:

                                                                                            A few things to keep in mind:
                                                                                            1) There are regional variations in nomenclature, so what are "suan miao" in one area may be "qing suan" in another.
                                                                                            2) Garlic chives (Chinese chives / jiu cai / gow choy) are in the same general family, but are not garlic. Usually, the leaves are flatter than with actual garlic. Sometimes they're called leeks or Chinese leeks (they're not leeks either, though).
                                                                                            3) In most Western countries, if you can get them at all, they're likely to be seasonal
                                                                                            4) Also, different types of garlic may produce different types of sprouts, though I'm not sure how different. http://en.wikipedia.org/wiki/Garlic#O... gives a general idea of how many different types of "garlic" there are.

                                                                                            As someone points out in the comments page above, you can make small garlic sprouts at home, but putting some garlic that's started to sprout in water (changing it occasionally). They will grow into tall sprouts within a week or so, and you can use them as a delicious garnish, kind of like chives

                                                                                            1. re: will47
                                                                                              qianning RE: will47 Jun 13, 2012 10:03 AM

                                                                                              Super link, thanks. I'd read FD's original post before, but had completely ignored the comments section, which had some great content.

                                                                                              "Suan miao" or "Qing Suan", i.e. the young green garlic with the root attached are increasingly easy to find around here, greater Boston, both in the Asian groceries and better produce suppliers. Garlic Scapes (which until today I somehow never realized were the same thing as "suan tai" 蒜苔) are seasonally available in the late spring, sometimes with sometimes without the flower bud attached.

                                                                                              But I've never tried/seen is the garlic sprouts. Question, are they deep green or a blanched yellow? In the spring near Shanghai we used to get a vegetable called "suan huang" (蒜黄) which I loved, but haven't had since. In appearance it was very close to the blanched garlic chive (jiu cai huang, 韮菜黄) but the flavor and texture were different and far superior.

                                                                                              1. re: qianning
                                                                                                will47 RE: qianning Jun 13, 2012 10:46 AM

                                                                                                Yeah, the green garlic was available here in Southern California throughout the winter at one or two of the Chinese markets (labelled in English as "Taiwan Leek"). I think this, not 蒜薹, is what you should ideally use for Sichuan dishes like mapo doufu (where leek is often used as a substitute).

                                                                                                The ones I've sprouted at home are a light green. If you've ever had garlic start to sprout, it comes out a kind of bright green? When it sprouts taller, it becomes a little bit more pale, but not really yellow-ish. I love 韮黄, but haven't ever had 蒜黄 here in the US. I think the color has to do with shading the plant during growing, right (same as with white bitter melon)?

                                                                                                The great thing about the sprouts is that you can grow them yourself, very quickly, at home, at any time of the year, and it's also a way to avoid wasting garlic that has already started to sprout more than you would prefer. But they're not really a substitute for any of the other things. I've used them to top off dishes, even on top of rice porridge.

                                                                                              2. re: will47
                                                                                                Blythe spirit RE: will47 Jun 19, 2012 04:21 PM

                                                                                                I live within reasonable driving distance of Gilroy CA - and I have never seen garlic sprouts, scapes, etc. in any retail venue, including my nearby Farmer's Market ... Is it more common to find these ingredients in an Asian market?

                                                                                                1. re: Blythe spirit
                                                                                                  will47 RE: Blythe spirit Jun 19, 2012 04:26 PM

                                                                                                  I don't know. I am more apt to find them off-season at Asian markets, but I have seen both scapes and green garlic at LA area farmers markets -- some in areas that have high Asian populations (like the Alhambra one), but also at, say, the Hollywood or Santa Monica markets, which are more mixed.

                                                                                                  But I think the Gilroy area tends to be a bit more about large scale farming. I was really disappointed to go to the "garlic festival" one year - there were not really many small local farms selling garlic. Mostly seemed all about big outfits like Christopher Ranch.

                                                                                                  1. re: will47
                                                                                                    Blythe spirit RE: will47 Jun 19, 2012 04:48 PM

                                                                                                    Thanks for the feedback. I suspect you are correct about Gilroy being more about big outfits. I too went to the festival in recent years and was disappointed. It was not at all what I was expecting. I'm trying a much bigger Farmer's Market this week - and will keep a lookout for these forms of garlic.

                                                                                            2. re: JoanN
                                                                                              Gio RE: JoanN Jun 13, 2012 07:21 AM

                                                                                              Frankly, My dears, I believe they are more or less the same thing. Depending on the variety and the growth rate each is either milder or stronger than the others.

                                                                                              garlic stems are the green growing centers that produce the stems and scapes

                                                                                              garlic greens = garlic sprouts Substitutes: greens onions + minced garlic

                                                                                              garlic scapes are the thin, curly green stems that look like grass and have a little point at the tip. They are Very tender. Growers cut them off to focus the plant into being more productive.

                                                                                              1. re: Gio
                                                                                                herby RE: Gio Jun 13, 2012 08:12 AM

                                                                                                Garlic scapes are stocks on which garlic flower will grow and eventuslly will produce garlic seeds if left on the plant. The enegy then will go into development of seeds and not the bulb. This is why the growers remove scapes as they start to grow.

                                                                                            3. re: Gio
                                                                                              will47 RE: Gio Jun 13, 2012 09:22 AM

                                                                                              Gah! I knew I had seen this one.

                                                                                              But it's not in the index under garlic, nor is it in the garlic / chives section... it's in the tofu section instead, so when I went to make it, I couldn't find it. I will try this one soon.

                                                                                            4. The Dairy Queen RE: buttertart Jun 13, 2012 10:14 AM

                                                                                              Quietly attaching myself to this thread, now that I have a copy of the book in hand. I'm so excited to cook from this book!


                                                                                              1. p
                                                                                                PandanExpress RE: buttertart Jun 13, 2012 10:45 PM

                                                                                                I made three dishes from the book tonight. (page numbers are from my American copy so may not match the British version) Pics here: http://www.runawaysquirrels.com/2012/...

                                                                                                Radishes in chili oil - pg 68
                                                                                                The mustardy spicy of the radish goes surprisingly well with the heat spicy of the chili oil. Easy to make ahead of time. I’d add more salt when salting the radish next time. The amount the book says to add is too little. Pro-tip: to smash the radish, cut in half, then use a hand-held lemon squeezer to smash it. Put the half radish in cut side facing the squeezer’s holes.

                                                                                                Chive with smoked tofu - pg 201
                                                                                                I used spiced baked tofu instead, which I think is what she means when Fucshia Dunlop says “smoked tofu.” The main recipe on the page uses regular Chinese chive with a variation for flowering chive. I like flowering chive better because they’re more tender so all they need is a couple of flips in a hot wok before they’re ready to eat.

                                                                                                Fava bean and snow vegetable soup - pg 244
                                                                                                I used the pre-salted and chopped snow cabbage that comes in plastic tubs from the Chinese market. Not sure if that’s what she means about snow cabbage, but that’s what we usually call snow cabbage at home. The fava beans were frozen, but came out pretty well in the soup. I also added a salted duck egg (adapted from another recipe a few pages back) and bamboo shoots instead of a tomato. Instead of chicken stock, I made a quick, plain stock using water and bean sprouts. I liked the soup the best. It was hearty but simple and pretty easy to make.

                                                                                                2 Replies
                                                                                                1. re: PandanExpress
                                                                                                  greedygirl RE: PandanExpress Jun 13, 2012 11:37 PM

                                                                                                  According to the glossary, smoked tofu has actually been smoked. Spiced tofu has been simmered in an aromatic stock.

                                                                                                  1. re: greedygirl
                                                                                                    ElsieB RE: greedygirl Mar 4, 2013 07:48 AM

                                                                                                    I had a salad made by a chinese friend who brought the smoked tofu in Queens and then brought it up to us in CT.
                                                                                                    She made the most fabulous cold dish with it - so simple. The tofu was thinly sliced on the diagonal, then cut again into fine julienne strips, tossed with sesame oil, lots of chinese cilantro and some soy sauce. It was so addicting, I kept going to the fridge for more and more. I tried to duplicate with the spiced baked tofu but it was not the same delicate texture, more granular and heavy. The smoked tofu was delicious but I have never seen it anywhere to purchase.

                                                                                                2. lilham RE: buttertart Jun 14, 2012 01:05 AM

                                                                                                  Pock-Marked Old Woman Tofu (vegetarian version) - p76

                                                                                                  I've made the non-vegetarian version from Sichuan Cookery a few times. But we always substitute minced pork with minced turkey.

                                                                                                  First, cut a 600g block of tofu into cubes and put into a baking dish. Sprinkle with salt and cover with hot water. (I'm not sure what this achieves, and I don't think it's in the SC version). Stir fry the chilli bean paste briefly, then add the black beans and ground red chillies. (I used 1tsp instead of the 2tsp of chilli flakes recommended. I also don't remember the SC version has chilli flakes). Then the ginger and garlic is added.

                                                                                                  Dunlop instructs you to drain the tofu with a slotted spoon, but since I don't have any, I used a colander instead. This is added to the wok, with 100ml stock. Add salt and pepper to taste. Simmer for a few minutes. Thicken with potato flour/water mixture. Add spring onions and crushed sichuan peppers and serve.

                                                                                                  I think this is tastier than the version with SC made with minced turkey. We served it with the Spinach with chilli and fermented tofu from the same book. The 600g block is just enough for the 2 of us with leftovers for my lunch today. We wished we had more rice to lick up more of the sauce. It's that good.

                                                                                                  42 Replies
                                                                                                  1. re: lilham
                                                                                                    BigSal RE: lilham Jun 14, 2012 07:20 PM

                                                                                                    Mapo Dou Fu (Pock-Marked Old Woman Tofu) vegetarian version p. 76

                                                                                                    We made this tonight with soft tofu (400 g that's the amount in the House brand tofu I had), 3 T oil instead of 4T and used 2t of ground red chiles. I ate this with Japanese short-grain rice. I usually make the pork version, but this was just as satifying. I am still revelling in the tasty goodness, pleasantly numbs lips and spicy heat in my mouth.

                                                                                                    1. re: lilham
                                                                                                      beetlebug RE: lilham Jun 21, 2012 11:33 AM

                                                                                                      Pock Marked Old Woman's Tofu - pg. 76

                                                                                                      Excellent version of this dish and it may be even better then the one in LOP. I did use some ground pork because I had some defrosted, but I don't think the pork was necessary in this dish.

                                                                                                      There are some slight differences between this version and the one in LOP. If memory serves me correctly, it's the amount of stock/water added to the dish. This version is less then LOP and it somehow made the difference. I think all other ingredients and cooking steps are the same.

                                                                                                      Note: I skipped the blanching of the tofu (I skip it for the LOP version as well) and never noticed a difference from when I did it to when I didn't do it. I also used fresh, really soft tofu since that's my preference.

                                                                                                      1. re: beetlebug
                                                                                                        JoanN RE: beetlebug Jun 29, 2012 06:28 AM

                                                                                                        I'm planning a multi-course Chinese dinner for friends and am looking for do-ahead dishes. I know I've reheated leftovers of the LOP version and been quite happy with them. Do you think I could do the same here? Would it work served at room temp?

                                                                                                        1. re: JoanN
                                                                                                          LulusMom RE: JoanN Jun 29, 2012 06:40 AM

                                                                                                          You didn't ask for any advice, but I'll throw this your way anyway - the cilantro salad (I believe in RCC) is great and refreshing and can be made hours ahead.

                                                                                                          1. re: LulusMom
                                                                                                            JoanN RE: LulusMom Jun 29, 2012 07:38 AM

                                                                                                            I would love any advice anyone chooses to offer. I'm having an unbelievably difficult time trying to plan a menu since one of the guests not only has Celiac disease, but is, at least temporarily, medically restricted from eating anything with vinegar (or eggplant, potatoes, corn, mushrooms, peanuts). Not even sure she can have tofu, but I think other guests would like this dish and I know I would.

                                                                                                            1. re: JoanN
                                                                                                              Blythe spirit RE: JoanN Jun 29, 2012 08:12 AM

                                                                                                              Hi JoanN,
                                                                                                              My mom and sister both have Celiac, so I sympathize with you - the cooking restrictions can be daunting. Neither of them can really tolerate meat or dairy either. When I'm cooking for them, I just make a few very, very simple foods they can eat that won't make them sick - such as a simple sweet potato dish, fresh salad and steamed veggies or steamed fish ( in small quantities). Since many Celiac sufferers have a very limited range of options, It can be helpful to just ask your friend what she usually DOES eat. She likely won't mind and it will save you the anxiety and guess work. Good luck with your dinner - I'm looking forward to hearing the report :-)
                                                                                                              Of course, I don't know your friend, but my mom and sister both love and tolerate avocado very well.

                                                                                                              1. re: Blythe spirit
                                                                                                                JoanN RE: Blythe spirit Jun 29, 2012 08:41 AM

                                                                                                                What she does eat wasn't helping me very much in trying to plan a Chinese dinner, which was specifically what she asked for. When I said yes, I thought it was just going to be a question of using gluten-free tamari instead of soy sauce and that would have been easy enough. But once I got the full list of restrictions (and I just found out that tofu is a no-no, too), it pretty much eliminated nearly everything I had originally planned.

                                                                                                                What I've decided to do is to scan a few recipes I'm thinking of and ask her to review the ingredients and make sure there's nothing there she can't have. It will eliminate the surprise aspect of the dinner, but at least it will ensure against any nasty surprises.

                                                                                                                1. re: JoanN
                                                                                                                  smtucker RE: JoanN Jun 29, 2012 09:57 AM

                                                                                                                  Have you considered the steamed egg recipe? Though it can't be cooked ahead, you could certainly have the ingredients already mixed and ready to go onto a steamer. obviously, omit the mushrooms and perhaps add some greens?

                                                                                                                  Gosh, everything else I have considered has one of the "forbidden" foods. This is quite the challenge!

                                                                                                                  1. re: JoanN
                                                                                                                    will47 RE: JoanN Jun 29, 2012 10:14 AM

                                                                                                                    Honestly, with that laundry list of restrictions, it seems bad enough to expect people to cook for you at all, let alone specify the type of food. Making Chinese food without some of these foods would be possible, but without any of them is really starting to push some limits.

                                                                                                                    That said, the blanched greens with aromatics and oil (p168 I think) would probably be a good choice.

                                                                                                                    FWIW, tamari is a type of soy sauce, not something different from soy sauce.

                                                                                                                    1. re: JoanN
                                                                                                                      Blythe spirit RE: JoanN Jun 29, 2012 10:29 AM

                                                                                                                      It is very sweet of you to do this. Social events mainly revolve around food - and this can be so difficult when a person has these kinds of limitations.

                                                                                                                  2. re: JoanN
                                                                                                                    greedygirl RE: JoanN Jun 29, 2012 08:13 AM

                                                                                                                    I made the broad beans with ham last night - really tasty and seasonal and would be good at room temp. Also the chicken with black bean sauce doesn't have vinegar and it was also lovely. I will report properly when I have the book in front of me.

                                                                                                                    1. re: greedygirl
                                                                                                                      JoanN RE: greedygirl Jun 29, 2012 08:42 AM

                                                                                                                      Making note of both, gg. Especially since I'm so very fond of broadbeans.

                                                                                                                    2. re: JoanN
                                                                                                                      JoanN RE: JoanN Jul 9, 2012 07:51 AM

                                                                                                                      Coming back to report on the dinner last night and to thank you all so much for your help and encouragement. I had planned the dinner for five, but the second couple had a last-minute emergency and bailed. I decided to go ahead and make the whole menu as planned anyway and it's a damned good thing I did. It was just three of us at table and there are barely enough leftovers for lunch today.

                                                                                                                      Menu: Soybeans in Their Pods (LOP; I knew my friend wouldn't be able to eat these, but wanted to have something on the coffee table with drinks before we sat down for dinner), Bang Bang Chicken (LOP; they adored this, and it was a great way to start off the meal), Fragrant-and-Hot Tiger Prawns (RCC ), Dry-Fried Green Beans (LOP), Beef with Cumin (RCC), and Flowering Chives with Smoky Bacon (LOP).

                                                                                                                      I only had to make the most minor adjustments to these recipes, leaving out a teaspoon or two of sugar here, a teaspoon of vinegar or dark soy sauce there. I noticed the difference in one or two of the dishes, but it was very subtle and I wouldn't hesitate to make those changes again under similar circumstances. The dishes were still outstanding.

                                                                                                                      And my guests were so appreciative it was almost embarrassing. They just couldn't, didn't, stop talking about how good the food was, how much they were enjoying things they hadn't eaten in months and months, how good of me it was to do this for them. Made me feel almost guilty that I'd gotten so cranky during the planning stages.

                                                                                                                      1. re: JoanN
                                                                                                                        smtucker RE: JoanN Jul 9, 2012 08:25 AM

                                                                                                                        What a lovely report! I think, if one needs to be cranky, during the planning stage as opposed to the eating/entertaining stage, is the time to do it.

                                                                                                                        Somehow you managed to feed them some of my favorite items in spite of the challenges. So nice that they appreciated your efforts.

                                                                                                                        1. re: JoanN
                                                                                                                          herby RE: JoanN Jul 9, 2012 08:42 AM

                                                                                                                          Suh a lovely menu, Joan! Reading your report I once again wish to buy all Fuchsia's books. But I will start with the latest one that I finally received.

                                                                                                                          1. re: JoanN
                                                                                                                            buttertart RE: JoanN Jul 10, 2012 05:07 PM


                                                                                                                            1. re: JoanN
                                                                                                                              The Dairy Queen RE: JoanN Oct 7, 2012 06:13 PM

                                                                                                                              Brava! Sounds lovely. (Whoops! I see I am in a time warp from this past summer. WHere was I when all of this conversation was happening "live"?) Interesting that all of the dishes you served were from RCC or LOP and not from EGOR!


                                                                                                                        2. re: JoanN
                                                                                                                          greedygirl RE: JoanN Jun 29, 2012 07:35 AM

                                                                                                                          I've reheated the mapo dofu before, and the fish-fragrant aubergines. Also the cold poached chicken with various dipping sauces works well and there's a version in EGOR.

                                                                                                                          1. re: greedygirl
                                                                                                                            JoanN RE: greedygirl Jun 29, 2012 07:45 AM

                                                                                                                            Oooh. That Cold Chicken with a Spicy Sichuanese Sauce looks really good! Not for my menu since it has vinegar and sugar, but for me. And if you hadn't mentioned the recipe, I wouldn't have realized there was a chapter on cold dishes in the book. I guess I got sidetracked and never looked through it very carefully. Thanks.

                                                                                                                            1. re: JoanN
                                                                                                                              buttertart RE: JoanN Jun 29, 2012 10:31 AM

                                                                                                                              The cold dishes are some of the best parts of the book. Does that sauce have sesame paste in it too? There's a dish of thinly-sliced pork with a garlicky sesame sauce that's delicious.

                                                                                                                              1. re: buttertart
                                                                                                                                JoanN RE: buttertart Jun 29, 2012 12:55 PM

                                                                                                                                I'm not finding the pork dish. Is it in the Cold Dishes chapter?

                                                                                                                                1. re: JoanN
                                                                                                                                  qianning RE: JoanN Jun 29, 2012 01:43 PM

                                                                                                                                  Do the dishes have to be from EGoR? LOP has a version of the thinly sliced pork dish that BT references. Also, totally agree w/ BBug about the cold chicken dishes in LOP. And in RCC any of the "Aromatic" salads (pg56) , they are vinegar-less, can be prepped in advance and just tossed together at the last minute. Dry Fried Green Beans can be left on low flame for a long long time with good results. And of course some of the simpler stir fried veg dishes in either RCC or LOP while not make in advance are super quick to cook if the prep is already done.

                                                                                                                                  1. re: qianning
                                                                                                                                    JoanN RE: qianning Jun 29, 2012 03:07 PM

                                                                                                                                    You guys are great! All of you. I thought I'd done a lot of cooking from both LOP and RCC, but obviously I paid little attention to the cold dishes. Not sure why. I will definitely check out the cold chicken recipes in LOP, bb, and am surprised to hear there are vinegar-less salads in RCC. Actually, q, Dry Fried Green Beans was on my "maybe" list just because I like them so much. Had no idea they could be left on a low flame for a while. That's really good to know.

                                                                                                                                    1. re: JoanN
                                                                                                                                      beetlebug RE: JoanN Jun 29, 2012 03:13 PM

                                                                                                                                      Also, in LOP, the red braised beef with white radish. That can be made in advance (and tastes better that way, I think). You can leave out the radish and throw in napa cabbage instead. (pg 232 in LOP)

                                                                                                                                      1. re: beetlebug
                                                                                                                                        buttertart RE: beetlebug Jun 29, 2012 03:46 PM

                                                                                                                                        I make that a lot, simplest thing in the world. We like it with chestnuts in it, but you could use potatoes or whatever, really.

                                                                                                                                        1. re: beetlebug
                                                                                                                                          JoanN RE: beetlebug Jun 29, 2012 04:16 PM

                                                                                                                                          This whole megillah started because I offered to make Beef with Cumin from RCC with gluten-free Tamari. So that's the ONE dish that is by definition on the menu (even though it pains me not to be able to use dark soy sauce, something to which I've become addicted), pretty much excluding anything else with beef.

                                                                                                                                          1. re: JoanN
                                                                                                                                            beetlebug RE: JoanN Jun 29, 2012 05:29 PM

                                                                                                                                            Or, you can make the lamb with cumin from Mighty Spice. I don't think there is any dark soy in that recipe.

                                                                                                                                            Meat with cumin. Yum.

                                                                                                                                            1. re: beetlebug
                                                                                                                                              JoanN RE: beetlebug Jun 29, 2012 05:41 PM

                                                                                                                                              Haven't succumbed to Mighty Spice yet. Had it in various shopping carts often, thanks to you and LLM, but for some reason have been able to resist the Buy button. Are you telling me that the lamb with cumin in Mighty Spice is better than the Beef with Cumin in RCC? Hard to believe that could be possible, but if true I'm hitting the Mighty Spice buy button immediately.

                                                                                                                                              1. re: JoanN
                                                                                                                                                beetlebug RE: JoanN Jun 29, 2012 05:53 PM

                                                                                                                                                Truth be told, I haven't succumbed either. Mostly because I have a library copy.

                                                                                                                                                In restaurants, I prefer lamb with cumin. Home, beef. But for you, lamb was catching up to beef.



                                                                                                                                                1. re: beetlebug
                                                                                                                                                  JoanN RE: beetlebug Jun 29, 2012 06:48 PM

                                                                                                                                                  Jeezus! You can't get away with anything around here!

                                                                                                                                                  Had totally forgotten. But now that you've reminded me, I find a scanned, printed copy of the Might Spice recipe tucked into the Beef with Cumin page in RCC. No longer recall why I gravitated to the RCC, which I make at least once a month.

                                                                                                                                                  Totally agree with you that it's lamb out, beef in. Why is that?

                                                                                                                                                  1. re: JoanN
                                                                                                                                                    greedygirl RE: JoanN Jun 30, 2012 01:17 AM

                                                                                                                                                    There's a lamb with cumin recipe in EGOR which she's tweaked to avoid deep-frying.

                                                                                                                                                    1. re: greedygirl
                                                                                                                                                      JoanN RE: greedygirl Jun 30, 2012 04:35 AM

                                                                                                                                                      Yes, I saw that. I'll remain skeptical until I try it. I used to make the Beef with Cumin with far less oil, as beetlebug describes below. Then one evening, I no longer recall why, I made the recipe as written. Although it does use a lot of oil, the beef doesn't really "fry" since it cooks for such a short period of time. And I don't have to cut the beef as thin. The slices don't char, but the texture of the meat, as she says in EGOR, is positively "silky" and I've come to be addicted to the texture almost as much as I have to the flavor. Finally, since the beef is in the oil such a short period of time and the oil is then thrown out, it just didn't seem to me (maybe I'm just kidding myself because I want to) as though the beef was absorbing much of the oil at all. Maybe I'll try the thicker slices/more oil with lamb (I've gotten into the habit of making this with flank steak) and see how it compares.

                                                                                                                                                      1. re: JoanN
                                                                                                                                                        emily RE: JoanN Jun 30, 2012 10:58 AM

                                                                                                                                                        I know what you mean about the silkiness. I tried the original recipe as-is and then with less oil and it didn't have that same silky mouthfeel.

                                                                                                                                                        By the way, are most people dumpling the extra oil when she has you deep fry something or does anyone save it for other deep fry recipes?

                                                                                                                                                        1. re: emily
                                                                                                                                                          will47 RE: emily Jun 30, 2012 12:45 PM

                                                                                                                                                          I keep the frying oil around in a measuring cup and use it for general cooking.

                                                                                                                                                    2. re: JoanN
                                                                                                                                                      beetlebug RE: JoanN Jun 30, 2012 04:11 AM

                                                                                                                                                      For home cooking, I try and slice the beef and lamb into extremely thin pieces. These thin slices sear and char nicely. I know if I have thicker slices, my results don't taste as good.

                                                                                                                                                      Now in restaurants, the lamb pieces are thicker, giving it a different texture. and, it's more intense. The lamb tastes better thicker, whereas the beef tastes better with thinner slices. Also, restaurants tend to have lamb with cumin and not beef, for some reason.

                                                                                                                                        2. re: qianning
                                                                                                                                          buttertart RE: qianning Jun 29, 2012 03:48 PM

                                                                                                                                          LOP. Also re the green beans, I toss them in a bit of oil and roast them as first prep.

                                                                                                                                    2. re: JoanN
                                                                                                                                      beetlebug RE: JoanN Jun 29, 2012 01:16 PM

                                                                                                                                      Have you also looked at the cold dishes in LOP? There are really great cold chicken recipes in there as well.

                                                                                                                                  2. re: JoanN
                                                                                                                                    will47 RE: JoanN Jun 29, 2012 10:07 AM

                                                                                                                                    I know it won't work for your guest with the eggplant restriction, but the smoky eggplant dish (as with many of the appetizers / cold plates) is meant to serve at room temperature, and is easy to prepare ahead of time.

                                                                                                                                    I do think it's best to cook the hot stuff as close to serving as possible. What I usually do is prep everything in little dishes / bowls. Then, the actual cooking time for most stir-fried dishes is on the order of 2-5 minutes. This has the added benefit of getting ingredients drier with less fuss.

                                                                                                                                    1. re: will47
                                                                                                                                      JoanN RE: will47 Jun 29, 2012 10:19 AM

                                                                                                                                      Yes, I must say the past few years of Chinese cooking has turned me from a lackadaisical into a habitual mis en placer--for everything, not just for Asian food.

                                                                                                                                2. re: lilham
                                                                                                                                  JoanN RE: lilham Oct 20, 2012 04:16 PM

                                                                                                                                  Pock-Marked Old Woman Tofu (page 76)

                                                                                                                                  Finally. Didn't make it for the dinner party, but for myself. Used my salted chiles for the ground chiles only because that is what I use in the RCC recipe. Other than that, made this as directed.

                                                                                                                                  I liked it quite a bit, but unlike others I didn't find it comparable to the recipes with meat. At least, not the recipe in RCC which I prefer to the recipe in LoP. And I also like the firmer bean curd called for in the RCC recipe.

                                                                                                                                  I'm curious now to try the RCC recipe without the meat and see whether or not I still prefer it to this one.

                                                                                                                                  1. re: JoanN
                                                                                                                                    smtucker RE: JoanN Oct 20, 2012 04:34 PM

                                                                                                                                    How beautiful! Such vibrant colors.

                                                                                                                                    1. re: JoanN
                                                                                                                                      beetlebug RE: JoanN Oct 21, 2012 07:32 AM

                                                                                                                                      I'm going to have to re-visit the RCC version of ma po tofu. I may sub out the firm tofu for soft since that's my preference. The last few times I've used the EGoR version and have loved it. But, since I have salted chiles come out of my ears, it's time to break out of my rut.

                                                                                                                                      I suspect the RCC version will need the meat though since Dunlop has you flavor the pork ahead of time. Although, maybe you can add more mushrooms to make up the umami if you omit the pork.

                                                                                                                                  2. lilham RE: buttertart Jun 14, 2012 01:15 AM

                                                                                                                                    Spinach with Chilli and Fermented Tofu - p170

                                                                                                                                    I really looked forward to making this because it's a very popular dish in Hong Kong. I ate this a lot when growing up. It's always made with water spinach back home, but the Chinese markets only have normal spinach. So I used that instead. I also used fermented tofu in chilli instead of plain white fermented tofu for the sauce.

                                                                                                                                    Mix the fermented tofu with caster sugar and some liquid from the tofu, aiming for the consistency of double cream. Chop, wash and blanch the spinach until the leaves are wilted. Heat some oil in a saucepan and add the chopped garlic and chillies. Then quickly add the fermented tofu paste. When the sauce/paste boils, add drained spinach. Stir the whole lot together. I don't need to add the optional salt as my tofu paste tastes just right.

                                                                                                                                    This is a quick and easy dish, and incredibly tasty too. (But I'm probably biased). It tastes just like how I remember it should. Served with the ma po tofu from the same book. We had a lovely dinner last night. Really looking forward to having the leftovers for lunch today.

                                                                                                                                    1 Reply
                                                                                                                                    1. re: lilham
                                                                                                                                      Blythe spirit RE: lilham Feb 17, 2014 10:19 AM

                                                                                                                                      Spinach with chili and fermented tofu - p. 170
                                                                                                                                      I really wanted to like this - but found the flavor of the fermented tofu unpleasant in the extreme .It had an aroma and taste which reminded me of dirty feet and spoiled milk. It completely overwhelmed the spinach, and I was unable to eat it. Maybe fermented tofu is an acquired taste ? - or maybe it was the brand I bought (it was the only one available at ranch 99, and it was on sale at the end of the aisle) .Too bad, because the finished dish looked incredible.

                                                                                                                                    2. Gio RE: buttertart Jun 14, 2012 06:27 AM

                                                                                                                                      Stir-Fried Peas with Chili and Sichuan Pepper, Pg. 152
                                                                                                                                      (Qiang Qing Wan Dou)

                                                                                                                                      Just a couple of side dishes that were served with last night's pork roast: I used sugar snap peas with this recipe first then repeated the same recipe with asparagus. Both vegetables needed to be used before today's shopping at the Farmers' Market. Each vegetable brought it's own unique flavor to this simple preparation. Steamed basmati rice was served as well. If using fresh shelled peas blanch them before preceding with the recipe, I didn't.

                                                                                                                                      After heating the wok add oil (peanut for me), 6 dried chilies w/o seeds (Thai bird), and a few whole Sichuan peppercorns. Stir-fry for a few seconds then add the peas. Continue to stir-fry till cooked through. Add a pinch of salt at the end, toss and serve hot or room temp.

                                                                                                                                      I loved the sugar snaps cooked this way. They were crunchy, a little charred, and slightly salty. It's amazing how Sichuan peppercorns taste after being fried: soft and sweet-ish. The asparagus did not benefit from this method, I thought. Their unique flavor got in of way of the seasonings,,, or something. I don't know... I liked the sugar snap peas more.

                                                                                                                                      1 Reply
                                                                                                                                      1. re: Gio
                                                                                                                                        smtucker RE: Gio Jun 17, 2012 05:15 PM

                                                                                                                                        Like Gio, I used sugar snap peas. Like Gio, I didn't blanch the snow peas. Unlike Gio, I found them a touch too crunchy. The chili oil smell was making me cough before the peas got to the crispy, but cooked stage and I feared that they would burn, not cook.

                                                                                                                                        I will blanch the snow peas in the future so that I can reduce the amount of oil I use. The oil was the only liquid in the wok so we found the results to be too oily. There will be a next time though. The flavors were really good, and it doesn't get much easier!

                                                                                                                                      2. g
                                                                                                                                        gembellina RE: buttertart Jun 14, 2012 11:21 AM

                                                                                                                                        Fuschia Dunlop will be answering questions on the Guardian newspaper website tomorrow:

                                                                                                                                        1. greedygirl RE: buttertart Jun 14, 2012 02:49 PM

                                                                                                                                          Stir-fried broccoli with chilli and Sichuan pepper (p174)

                                                                                                                                          A very easy dish this one. Blanch your prepared broccoli in boiling water for a couple of minutes. Stir-fry some dried chillis and Szechuan peppercorns briefly in oil then add the drained broccoli and toss in the flavoured oil. Finish with salt and a little sesame oil (which I just realised I forgot). Simples, and very tasty.

                                                                                                                                          1 Reply
                                                                                                                                          1. re: greedygirl
                                                                                                                                            Gio RE: greedygirl Jun 15, 2012 05:05 AM

                                                                                                                                            Stir-Fried Broccoli With chilli and Sichuan Pepper, Pg. 174
                                                                                                                                            (Qiang Xi Nan Hua Cai)

                                                                                                                                            We cooked this last night. Used a small cauliflower instead of broccoli and made the garlic variation.
                                                                                                                                            The procedure is the same with the exception of adding 2 - 3 finely chopped garlic cloves instead of chilies and pepper; I used 3 cloves. However, because I think cauliflower does not have the robust flavor that broccoli does I did use both chilies and pepper. We both thought the cauliflower tasted better than most other methods of cooking we've done. G, who is not a cauliflower lover, scarfed it right down.

                                                                                                                                            This was served with Chinese Cabbage With Vinegar, page 184, steamed basmati, and broiled bluefish from Fish Without A Doubt. 4 thumbs up for this dinner...

                                                                                                                                          2. Gio RE: buttertart Jun 15, 2012 05:23 AM

                                                                                                                                            Chinese Cabbage With Vinegar, Pg. 184
                                                                                                                                            (Cu Liu Bai Cai)

                                                                                                                                            As i said somewhere upthread, I'm finding these recipes incredibly quick, easy, and delicious. This cabbage dish is no exception.

                                                                                                                                            Quick: Slice the cabbage, measure out oil/caster sugar/Chinkiang vinegar.
                                                                                                                                            Easy: Blanch cabbage leaves, heat oil, add cabbage, stir-fry, add other ingredients plus salt one by one, stir-fry, serve.
                                                                                                                                            Delicious: Not terribly vinegary but tender and mild. A great foil for spicy dishes

                                                                                                                                            1. buttertart RE: buttertart Jun 17, 2012 09:04 AM

                                                                                                                                              The radish salad was v good but how anybody can smash a radish is beyond me, I just cut the big ones in half. Looked pretty with the multicolored radishes from the Greenmarket, too.

                                                                                                                                              Inspired by last week's visit to Biang! in Flushing, i tried to wing their fabulous lamb "burgers" to go with the salad. They were really, really good. I fried up a chopped onion, 4 cloves of garlic, put in 1 lb of ground lamb in sort of clumps, cooked it until the fat came out (this was very fatty meat), took off the fat, put in 1 1/2 tsp cumin + 1 1/2 tsp Sichuan pepper + 1/2 tsp black peppercorns, ground together, plus about 1/2 tsp cayenne and a bit of salt, a couple of tsp of dark soy. Let it all get crisp-ish, stirred in a tb or so of Shanxi vinegar (like Zhenjiang but a bit less sweet) then served it on the breads (6 about 2-oz lumps of the Tajik naan from "Beyond the Great Wall" by Alford and Duguid, rolled out and cooked on the griddle that came with my stove and I hadn't used until last night).

                                                                                                                                              3 Replies
                                                                                                                                              1. re: buttertart
                                                                                                                                                roxlet RE: buttertart Jun 20, 2012 11:26 AM

                                                                                                                                                Sounds very good! I'd love to go to Biang!

                                                                                                                                                1. re: buttertart
                                                                                                                                                  Allegra_K RE: buttertart Nov 11, 2012 09:46 AM

                                                                                                                                                  Buttertart (or others), have you cooked much out of "Beyond the Great Wall"? I was thumbing through it this morning and found many inspiring recipes; now have a lengthy mental list (which I'm sure will soon be forgotten). I can't find much info about it through CH or elsewhere, hoping you can enlighten me a bit.

                                                                                                                                                  1. re: Allegra_K
                                                                                                                                                    buttertart RE: Allegra_K Nov 11, 2012 05:10 PM

                                                                                                                                                    I haven't, but I think it was a COTM?
                                                                                                                                                    I have a "thing" about the Alford/Duguid books (I find them precious, Burma being an exception), but the concepts are all very interesting.

                                                                                                                                                2. buttertart RE: buttertart Jun 17, 2012 09:08 AM

                                                                                                                                                  The "burger buns".

                                                                                                                                                  2 Replies
                                                                                                                                                  1. re: buttertart
                                                                                                                                                    qianning RE: buttertart Jun 17, 2012 05:10 PM

                                                                                                                                                    Damn those breads look spot on perfect.

                                                                                                                                                    1. re: qianning
                                                                                                                                                      buttertart RE: qianning Jun 17, 2012 05:18 PM

                                                                                                                                                      Thanks! We bought a couple of the real ones at the restaurant today, and they do look very similar. Me happy!

                                                                                                                                                  2. s
                                                                                                                                                    smtucker RE: buttertart Jun 17, 2012 05:11 PM

                                                                                                                                                    Planning tonight's dinner was just a long run on sentence. I start with I will make the crushed radishes, steamed eggs, stir-fried peas, and steam some dumplings. But then the crushed radishes turned into quick pickles. The steamed eggs turned into steamed eggs with spinach, the stir-fried peas became pea pods, the dumplings were dropped, and instead we got Diced Chicken in Chilis from our local [and wonderful] Chinese restaurant. And since one of us was going there, let them make the rice.

                                                                                                                                                    The quick pickles were from Martin Yan's CHINA. I included carrots, cucumber, daikon, radishes, and cabbage. Very good and VERY hot. I love pickles with a meal. Since some of these dishes have been reviewed below, I will create separate reviews below.

                                                                                                                                                    Overall, there is just too much oil in the recipes that I made tonight. I had forgotten that I generally only use about 25% of her quantities. My other problem was so many of these recipes seem to have great potential that narrowing the choices was really hard.

                                                                                                                                                    Is it my imagination, or is these recipes less complicated than Land of Plenty, i.e. more like home dishes?

                                                                                                                                                    6 Replies
                                                                                                                                                    1. re: smtucker
                                                                                                                                                      buttertart RE: smtucker Jun 17, 2012 05:19 PM

                                                                                                                                                      They are intended to be home cooking, yes. I always cut the oil in her recipes a lot too.

                                                                                                                                                      1. re: smtucker
                                                                                                                                                        smtucker RE: smtucker Jun 18, 2012 09:41 AM

                                                                                                                                                        I didn't plan it this way, but last night's dinner turned into the most delicious fried rice I have ever eaten. I put the peas into the heated wok [lower than usual] with about a tablespoon of water and covered until I heard the *psst psst* of the oil still clinging to the peas. I broke the rice over the peas and recovered for about 30 seconds. I sliced the leftover egg and put up the side of the wok so they would firm up a bit, and threw the leftover chicken over the whole thing. Covered one last time. And then stirred until everything was hot.

                                                                                                                                                        The amount of oil remaining on the peas was enough for the whole dish. Served with the pickles and some ginger soy sauce. One of my best lunches ever!

                                                                                                                                                        1. re: smtucker
                                                                                                                                                          Gio RE: smtucker Jun 18, 2012 10:19 AM

                                                                                                                                                          Thanks for the inspiration for tomorrow night's dinner, SMT: Have the rice, have peas, have L/O turkey. This is a good opportunity to make the steamed eggs. I was going to do a stir-fry of baby iceberg lettuce for a side dish sometime in the very near future... or perhaps pak choy, tomorrow sounds about right. Finally, I can make another radish salad to finish up the huge bunch I got last week. Yes, thanks very much...

                                                                                                                                                          1. re: Gio
                                                                                                                                                            buttertart RE: Gio Jun 18, 2012 10:24 AM

                                                                                                                                                            A restaurant we loved that closed this year (their building was bought, damnit) always used to put slivered iceberg head lettuce in their fried tice, st the very end before serving (coleslaw-thin strips). Try it, delicious! (Lettuce is sheng cai in Chinese, means raw veg but is homonymic for get riches, it's auspicious to use it).

                                                                                                                                                            1. re: buttertart
                                                                                                                                                              Gio RE: buttertart Jun 18, 2012 10:29 AM

                                                                                                                                                              What a good idea, BT... I think I'll try that suggestion, it will save some time too...

                                                                                                                                                              Didn't Grace Young have a translation meaning "growing money"? IIRC, it was one of her recipes for lettuce that I used in the past.

                                                                                                                                                              1. re: Gio
                                                                                                                                                                buttertart RE: Gio Jun 18, 2012 10:33 AM

                                                                                                                                                                Sheng can mean raw, to give birth, to raise, and to grow, among other things.

                                                                                                                                                      2. s
                                                                                                                                                        smtucker RE: buttertart Jun 17, 2012 05:23 PM

                                                                                                                                                        Steamed Eggs, page 130

                                                                                                                                                        Something about this dish and the picture drew me in. It was simple to prepare. Soak two shitake mushrooms in hot water for half and hour and then mince. Whip the eggs in a bowl, add some stock or water, salt, Shaoxing wine, and optional pork [cooked previously.] I didn't use the pork. I didn't want to use chicken stock either, so used the mushroom water. Since I had some lovely baby spinach, I chopped some very dry spinach and add that as well.

                                                                                                                                                        The egg mixture is transferred to a shallow bowl [I used a pasta bowl], covered with plastic wrap, and placed into a steamer over boiling water. I use a large corn steamer since it has handles which would make getting it off the stove while hot much easier.

                                                                                                                                                        Steam for 8-10 minutes, but mine took 14 minutes due to the extra water from the spinach. After removing the plastic, spread spring onions over the top and pour hot oil over the whole thing. [There was quite the sizzle.] Then pour soy sauce on top and serve.

                                                                                                                                                        This was silky loveliness. I have never had anything quite like it before. The spring onions loved their oil bath. The smell just rose from the dish. But-- way too much oil and soy sauce for me. I think the amount could be reduced by at least half with the same effect.

                                                                                                                                                        Served with Martin Yan's pickles, Stir-Fried Peas with Chili and Sichuan Pepper [page 152], and take out Diced Chicken with Chili and rice.

                                                                                                                                                        7 Replies
                                                                                                                                                        1. re: smtucker
                                                                                                                                                          BigSal RE: smtucker Jun 17, 2012 05:47 PM

                                                                                                                                                          The eggs sound great (especially how you describe their texture- silky loveliness), but what really caught my attention was the pickles (...VERY good and VERY hot). I, too, love pickles. Which Martin Yan recipe was it? Spicy pickled cucumbers?

                                                                                                                                                          1. re: BigSal
                                                                                                                                                            smtucker RE: BigSal Jun 17, 2012 05:52 PM

                                                                                                                                                            Yes. The Spicy Pickled Cucumbers [page 62], but I included carrots, cucumbers, daikon, cabbage, and radishes. Loved the rainbow of colors. I didn't deseed my Thai Peppers.

                                                                                                                                                            1. re: smtucker
                                                                                                                                                              BigSal RE: smtucker Jun 17, 2012 05:56 PM

                                                                                                                                                              Thanks! Spicy pickles are a summer-time favorite (especially cucumber kimchi). I will give this one a try.

                                                                                                                                                              1. re: BigSal
                                                                                                                                                                smtucker RE: BigSal Jun 17, 2012 06:05 PM

                                                                                                                                                                Oh! I bet my Korean hot peppers would be great in a pickle. Great idea!

                                                                                                                                                          2. re: smtucker
                                                                                                                                                            beetlebug RE: smtucker Jun 17, 2012 06:14 PM

                                                                                                                                                            The steamed eggs from RCC is one of my favorite comfort foods. I like it much better then the steamed eggs with pork (in the same cookbook).

                                                                                                                                                            1. re: smtucker
                                                                                                                                                              will47 RE: smtucker Jun 17, 2012 09:00 PM

                                                                                                                                                              I know she recommends soaking dried mushrooms in hot water, and I have seen some people argue that that's the correct way to do it. I did a (admitted limited) straw poll on this a while back (for the egullet thread about Chinese mushrooms), and most Chinese people I know, including my in-laws, tend to soak dried foods in cold water for a longer period of time (overnight if you're using it in the morning, or all day if you're using it in the evening). Personally, I think the taste and texture might be a little better this way. Worth a try, at least if you plan in advance.

                                                                                                                                                              1. re: smtucker
                                                                                                                                                                Gio RE: smtucker Jun 21, 2012 04:22 AM

                                                                                                                                                                Steamed Eggs, Pg. 130
                                                                                                                                                                (Zheng Shui Dan)

                                                                                                                                                                Made this last night and we Loved it. Like SMT we thought it was nothing like anything we've had before. Creamy, smoooooth, silken.... luscious. I didn't use the optional pork component, used peanut oil, finely chopped garlic scapes instead of the scallions, chicken stock, and 4 large eggs.

                                                                                                                                                                I have a large non-collapsible steamer that fits on the inside rim of a saucepan so used that with the egg mixture in a rimmed ironstone bowl. I covered the pan with it's cover which is an option to plastic wrap or greaseproof paper. This took longer than the 8 - 10 minutes, more like 15 and I think it was because of the thick ironstone bowl. That didn't affect the final dish, though. Sizzling peanut oil was poured over then the final drizzle of light soy sauce. We didn't think there was too much oil, but that perhaps was because of the density of the scapes which benefited from the heat.

                                                                                                                                                                This is a lovely dish. Everything went along quickly and easily quickly. I served Grace Young's Stir-Fried Baby Bok Choy with Sichuan Pepper and Salt on page 189 of Stir-Frying To the Sky's Edge, a recipe we've made several times, and steamed rice.

                                                                                                                                                              2. w
                                                                                                                                                                will47 RE: buttertart Jun 17, 2012 10:02 PM

                                                                                                                                                                Tonight we made dinner for my in-laws, including several dishes that are from (or in) Every Grain of Rice.

                                                                                                                                                                First up was Smoky Eggplant with Garlic (火烧茄子, p63). I've been intrigued by this one since I first saw the recipe, since it's so different from the usual ways (deepfried, boiled, 'xiao chao', etc.) you usually have Chinese eggplant. My in-laws say that they make a similar dish in Shanghai, but just seasoned with soy sauce and sugar, instead of the Sichuanese version in the book. I think this is actually one of my favorite recipes I've made so far (charring the eggplants is a bit time-consuming, though). It is also a good "make-ahead" kind of recipe, which is one reason I picked it. The eggplant has that same great smoky flavor you get from baba ganouj. I wasn't sure the seasoning would be balanced, but the flavors worked well together.

                                                                                                                                                                Second dish was fresh "dong sun" ("winter" bamboo shoot). Since I think it's a bit past the season, this was a bit tough. I was trying to copy the recipe from a local restaurant - I stewed it in rice-rinsing water with ginger slices, jalapenos (intact, with their seeds), and a little salt / sugar. Came out with more spice than I expected.

                                                                                                                                                                Also, I made a salted duck-egg / white bittermelon dish that I copied off of a TV cooking show. You cook the (cooked) duck-egg yolks for a bit in oil, add green onion whites and the egg-whites, then add blanched bitter melon (preferably white) and cook together; then add some water or stock. After the water cooks down, you add some cooking wine (salt, if any more is needed, and MSG if you want), and finish with some sesame oil.

                                                                                                                                                                Then, the famous "Silken Tofu with Avocado" (鳄梨豆腐; p42). I was a bit skeptical of this one, even with all the praise, but it was pretty good. I'm just sad we didn't have any wasabi (fresh or otherwise), because I do think it would have gone well with it. I got some great Fuerte avocados at the farmers market, and it was one of those times where you ask the vendor to pick you out some good ones and they actually do!

                                                                                                                                                                Pictured also in the wide shot:
                                                                                                                                                                Fava Bean and Snow Vegetable Soup (豆瓣雪菜汤, p244) -- second time making this, but a little closer to the actual recipe this time. I thought it was pretty good. Instead of chicken stock, we used a kelp / soybean sprout broth, along with a little shitake soaking liquid. These fava beans were frozen.

                                                                                                                                                                I also found fresh "king" fava beans at the farmers market. I think these are the kind you find as dry Chinese snacks (with garlic) - they're larger than the normal ones, and a more brown-red color. My wife cooked them with scallion slices, scallion greens, and some soy sauce. This is very similar to "Fava Beans with Spring Onion" (p161, first variation).

                                                                                                                                                                And, reprised Pipa Doufu - 琵琶豆腐 (p78). I think the first batch came out slightly better, but it was well received this time around too.

                                                                                                                                                                Farmers market had garlic shoots (青蒜), so hoping to make "Bear's Paw Tofu" and "Mapo Tofu" soon.

                                                                                                                                                                1 Reply
                                                                                                                                                                1. re: will47
                                                                                                                                                                  will47 RE: will47 Jun 17, 2012 10:07 PM

                                                                                                                                                                  Sorry, missed one photo.

                                                                                                                                                                2. JoanN RE: buttertart Jun 18, 2012 05:01 PM

                                                                                                                                                                  Stir-Fried Chinese Chives with Pork Slivers (page 200)

                                                                                                                                                                  Had chives in the fridge and a piece of pork loin in the freezer so decided this would be my toe-in to the new book. Only change to recipe is that she suggests adding optional red pepper for color and I added a few slices of red chile, with seeds. Would do the same again. Simple and tasty. And so fast. Seems to be a recurring theme here.

                                                                                                                                                                  Question: What are peoples’ experiences with quantities? I see that she says lunch for one might be two dishes plus rice. I made one dish, no rice, and it was a modest, if satisfying and sufficient, dinner. Are the quantities in this book significantly smaller than in her other books? I’m used to making one dish plus rice and having plenty of leftovers. Not a problem if that’s not true with this book, just something I’ll need to adjust to.

                                                                                                                                                                  7 Replies
                                                                                                                                                                  1. re: JoanN
                                                                                                                                                                    smtucker RE: JoanN Jun 18, 2012 05:08 PM

                                                                                                                                                                    That is lovely. I have this recipe marked just didn't have any chives or pork. Yes. That did slow me down.

                                                                                                                                                                    I am not sure about quantities yet but I will now pay better attention.

                                                                                                                                                                    1. re: JoanN
                                                                                                                                                                      will47 RE: JoanN Jun 18, 2012 05:27 PM

                                                                                                                                                                      I think it's more a matter of variety and balance than just quantity.

                                                                                                                                                                      1. re: will47
                                                                                                                                                                        JoanN RE: will47 Jun 18, 2012 06:39 PM

                                                                                                                                                                        Yes. Of course. Nonetheless, one still needs a sense of quantity. She says two dishes plus rice is lunch for one in this new book. In both of her previous books, one dish plus rice was at least two dinners for me. Just asking those with experience with both books if they've noticed how quantities in one compared with quantities in the other.

                                                                                                                                                                        1. re: JoanN
                                                                                                                                                                          will47 RE: JoanN Jun 18, 2012 09:09 PM

                                                                                                                                                                          Right. I understood what you meant. I haven't done any direct comparisons, but my feeling is that the dishes are about the same size (other than some of the cold plates / appetizers).

                                                                                                                                                                          1. re: JoanN
                                                                                                                                                                            lilham RE: JoanN Jun 18, 2012 09:21 PM

                                                                                                                                                                            Curiously I never follow the serve X suggestions in books. I found they are seldom right for me. I usually pick an amount of meat, veg or carbs I want, then scale the other ingredients up or down as needed.

                                                                                                                                                                            1. re: lilham
                                                                                                                                                                              emily RE: lilham Jun 19, 2012 08:13 AM

                                                                                                                                                                              As a side note, I find that a lot of her dishes make excellent leftovers and I'm generally not a fan of leftovers. Even cold out of the fridge, the Gong Bao Chicken and Cumin Beef are still delicious.

                                                                                                                                                                              1. re: lilham
                                                                                                                                                                                buttertart RE: lilham Jun 19, 2012 04:28 PM

                                                                                                                                                                                That's what I do as well (for quantities).

                                                                                                                                                                        2. w
                                                                                                                                                                          will47 RE: buttertart Jun 18, 2012 09:39 PM

                                                                                                                                                                          Bear's Paw Tofu (熊掌豆腐 / xióngzhǎng dòufǔ, p80)

                                                                                                                                                                          After an embarrassing mishap, involving adding a crapload of oil to the aromatics, thinking it was broth, I kind of had to wing it a bit, and I think I over-did it when adding more doubanjiang. Also, I don't have the benefit of a professional photographer or food stylist, so it doesn't look quite as gorgeous as the photo in the book. That's Ok - it's a good excuse for a redo. Basically, this is a Sichuanese rendition of home style tofu (jiachang doufu), just with bigger pieces of puckered looking tofu. I was lucky enough to get some green garlic at the farmers market, so I didn't have to substitute leeks or green onions, which is what she has in the recipe.

                                                                                                                                                                          I've been using one type of Pixian doubanjiang that comes in a pouch - it seems better than most of the jarred ones, but it is a bit more "rustic", with lots of large pieces of fairly dry chili pepper in it.

                                                                                                                                                                          Also made some bitter gourd / bitter melon shoots, in the style of a dish that a local restaurant makes with chayote shoots. Even as someone who has acquired a taste for bitter gourd, this is a very bitter and "green" tasting green.

                                                                                                                                                                          8 Replies
                                                                                                                                                                          1. re: will47
                                                                                                                                                                            nonaggie RE: will47 Jun 22, 2012 05:01 PM

                                                                                                                                                                            Can I ask where you acquired the Pixian doubanjiang, and does it have a brand name?

                                                                                                                                                                            1. re: nonaggie
                                                                                                                                                                              will47 RE: nonaggie Jun 22, 2012 05:13 PM

                                                                                                                                                                              I believe it's 鹃城牌 (Juancheng brand). I can get it at various local Asian markets - there appear to be two grades - one is a red bag, and one is a white bag (red is supposed to be better grade). The brand is the one pictured here (not my picture):

                                                                                                                                                                              1. re: will47
                                                                                                                                                                                nonaggie RE: will47 Jun 23, 2012 12:12 PM

                                                                                                                                                                                Thanks; I'll keep an eye out for this next time I'm at an Asian market.

                                                                                                                                                                                1. re: nonaggie
                                                                                                                                                                                  buttertart RE: nonaggie Jun 23, 2012 04:35 PM

                                                                                                                                                                                  I don't think to look for it in the pouches, must do so too.

                                                                                                                                                                            2. re: will47
                                                                                                                                                                              MelMM RE: will47 Jul 29, 2012 09:45 AM

                                                                                                                                                                              Bear's Paw Tofu, p. 80

                                                                                                                                                                              A pretty straightforward bean curd dish. Because I was making another dish that required frying, I opted to do the frying for both dishes in a separate pot on the stove, instead of in the wok. So I fried the tofu for this dish indoors, then brought it outside and finished the dish in my wok. That just made for a better workflow the these two dishes. Once the tofu is fried, this is a very quick dish. Some chili bean paste goes into the wok, followed by the aromatics, then some stock and the tofu. The tofu simmers for a bit, and gets seasoned with sugar and soy sauce. Then scallion greens are stirred in and the sauce is thickened with potato starch.

                                                                                                                                                                              An easy and solid dish. Nothing earth-shattering here, but good. I served this with "Mrs. Xu's Prawns with Longjing Tea" from Kylie Kwong's book My China, which was fabulous.

                                                                                                                                                                              1. re: MelMM
                                                                                                                                                                                lilham RE: MelMM Jul 31, 2012 08:23 AM

                                                                                                                                                                                Bear's Paw Tofu, p80

                                                                                                                                                                                I've also made this a while back. It's delicious, but I found the deep frying quite labour intensive. I suspect it's one of the steps that you can't skip as the deep frying is what gives the bear paw texture for this dish.

                                                                                                                                                                                1. re: lilham
                                                                                                                                                                                  buttertart RE: lilham Jul 31, 2012 03:51 PM

                                                                                                                                                                                  You could cheat and use the ready-fried ;-)

                                                                                                                                                                              2. re: will47
                                                                                                                                                                                augustiner RE: will47 Jul 29, 2012 02:49 PM

                                                                                                                                                                                recently acquired the book, and decided to try this one first. i think it would have been more successful if i used a different tofu. i used an unfamiliar brand and it was too firm for my taste. i think a lot of the supermarket tofu in the US really firm and dense, while i'm used to and prefer softer tofu. I was expecting the interior of the fried tofu to be supple, to contrast with the crisp (or chewy after braising in the sauce for a few minutes) skin.

                                                                                                                                                                                that said, the sauce was delicious and i wouldn't hesitate to make this again with a softer tofu, and maybe a little bit of pork.

                                                                                                                                                                              3. greedygirl RE: buttertart Jun 19, 2012 09:51 AM

                                                                                                                                                                                I'm off to the Fuchsia Dunlop cookery demo shortly. I'll have my ipad with me - if anyone has any questions they want me to ask, post them up here. :-)

                                                                                                                                                                                27 Replies
                                                                                                                                                                                1. re: greedygirl
                                                                                                                                                                                  smtucker RE: greedygirl Jun 19, 2012 09:52 AM

                                                                                                                                                                                  How exciting for you! Can't wait to hear your report.

                                                                                                                                                                                  1. re: greedygirl
                                                                                                                                                                                    Gio RE: greedygirl Jun 19, 2012 09:58 AM

                                                                                                                                                                                    Lucky You...! Have fun... Are you going to tell her how delirious we are about her?

                                                                                                                                                                                    1. re: Gio
                                                                                                                                                                                      greedygirl RE: Gio Jun 19, 2012 11:08 AM

                                                                                                                                                                                      If I feel brave enough! I'm in the presence of greatness right now! ;-)

                                                                                                                                                                                    2. re: greedygirl
                                                                                                                                                                                      JoanN RE: greedygirl Jun 19, 2012 10:44 AM

                                                                                                                                                                                      Can you see how green I am?

                                                                                                                                                                                      I do have a question if you get the opportunity. I'm curious what brand of sesame oil is pictured in EGoR and whether that is her preferred brand or can she recommend others.

                                                                                                                                                                                      1. re: JoanN
                                                                                                                                                                                        greedygirl RE: JoanN Jun 19, 2012 11:07 AM

                                                                                                                                                                                        Hi Joan. I can tell you now that the one pictured in the book is from a large supermarket chain called Sainsburys. Will ask if she has a preferred brand.

                                                                                                                                                                                        1. re: greedygirl
                                                                                                                                                                                          JoanN RE: greedygirl Jun 19, 2012 11:13 AM

                                                                                                                                                                                          Sainsburys. Of course. And no wonder I can't find it here.

                                                                                                                                                                                          1. re: JoanN
                                                                                                                                                                                            greedygirl RE: JoanN Jun 19, 2012 03:11 PM

                                                                                                                                                                                            And the answer is... No preferred brand. Just make sure it's not a blended oil and is toasted. She uses a supermarket version - either the aforementioned Sainsburys or Waitrose.

                                                                                                                                                                                            1. re: greedygirl
                                                                                                                                                                                              JoanN RE: greedygirl Jun 19, 2012 03:23 PM

                                                                                                                                                                                              Thanks so much, gg. I've been curious about this for a while since I've tried a few different sesame oils and find some far better than others. Wonder if there's some way to find out where Sainsbury and Waitrose get theirs. Must be that they're putting their name on some other commercially available product. Would be interesting to know what it might be. I see spending some time on Google in the near future.

                                                                                                                                                                                              In the meantime, will you be posting a synopsis of the event so we call all live vicariously and try not to hate you?

                                                                                                                                                                                              1. re: JoanN
                                                                                                                                                                                                greedygirl RE: JoanN Jun 19, 2012 03:28 PM

                                                                                                                                                                                                I just started typing one but lost it! Will try again tomorrow but suffice it to say Fuchsia was both charming and inspiring! And from December we'll be working in the same building for some of the time - how cool is that?!

                                                                                                                                                                                                Oh, and she is already working on her next book which is top secret. But it will be regional and she did recently spend a couple of months in Yunnan so who knows?

                                                                                                                                                                                                1. re: greedygirl
                                                                                                                                                                                                  emily RE: greedygirl Jun 19, 2012 03:32 PM

                                                                                                                                                                                                  Very cool news on a next book!

                                                                                                                                                                                                  1. re: greedygirl
                                                                                                                                                                                                    JoanN RE: greedygirl Jun 19, 2012 03:35 PM

                                                                                                                                                                                                    Why am I not surprised. About the charming and inspiring, that is. And how great to hear she's already working on a new book. Buttertart will have agita.

                                                                                                                                                                                                    Eager to read your report. Whenever you get around to it. Wherever you decide to post it.

                                                                                                                                                                                                    1. re: JoanN
                                                                                                                                                                                                      greedygirl RE: JoanN Jun 19, 2012 03:46 PM

                                                                                                                                                                                                      I told her about her namesake - buttertart's cat. She was amused but a bit bemused (or perhaps bemewsed) I think.

                                                                                                                                                                                                      1. re: greedygirl
                                                                                                                                                                                                        roxlet RE: greedygirl Jun 19, 2012 04:18 PM

                                                                                                                                                                                                        Oh, buttertart will be thrilled that she and the kitty were mentioned to La Dunlop!

                                                                                                                                                                                                        1. re: greedygirl
                                                                                                                                                                                                          buttertart RE: greedygirl Jun 19, 2012 04:30 PM

                                                                                                                                                                                                          Yippee!!! I'll tell Fuchsia. Who will be elaborately unfazed.

                                                                                                                                                                                                          1. re: buttertart
                                                                                                                                                                                                            The Dairy Queen RE: buttertart Jun 19, 2012 04:36 PM



                                                                                                                                                                                                            1. re: The Dairy Queen
                                                                                                                                                                                                              buttertart RE: The Dairy Queen Jun 19, 2012 05:03 PM

                                                                                                                                                                                                              :) you know how they are.

                                                                                                                                                                                                        2. re: JoanN
                                                                                                                                                                                                          buttertart RE: JoanN Jun 19, 2012 04:33 PM

                                                                                                                                                                                                          Oh boy! That IS interesting. Yunnan food is really something, Chinese/SE Asian...or maybe it'll be the Huaiyang book I've been wishing and hoping for ever since she mentioned interest in the cuisine in her memoir. And then I will be completely over the moon. Here we go again, can.not.wait.

                                                                                                                                                                                                          1. re: JoanN
                                                                                                                                                                                                            buttertart RE: JoanN Jun 19, 2012 04:34 PM

                                                                                                                                                                                                            Absolutely, can't wait to hear about the class.

                                                                                                                                                                                                          2. re: greedygirl
                                                                                                                                                                                                            The Dairy Queen RE: greedygirl Jun 19, 2012 04:42 PM

                                                                                                                                                                                                            Ack! Type it into Word, first, then cut and paste into CH. I only do that for my most important posts!


                                                                                                                                                                                                            1. re: greedygirl
                                                                                                                                                                                                              qianning RE: greedygirl Jun 20, 2012 04:47 AM

                                                                                                                                                                                                              Yunnan! Oh my god.....that would be so incredibly exciting.

                                                                                                                                                                                                              1. re: greedygirl
                                                                                                                                                                                                                Gio RE: greedygirl Jun 20, 2012 05:29 AM

                                                                                                                                                                                                                You're just reaping one early birthday present after another, aren't you... Good for You. Thanks for the information about the sesame oil question. It's good to get the clarification. Also, it's nice to hear Ms Dunlop is "both charming and inspiring". I think that pretty much comes through in her writing. And now you've given us something to look forward to just when we're trying to settle into Every Grain of Rice. By the time the new book appears we'll all be exhausted from chomping at the bit and bating our breath.

                                                                                                                                                                                                            2. re: greedygirl
                                                                                                                                                                                                              will47 RE: greedygirl Jun 19, 2012 03:54 PM

                                                                                                                                                                                                              In terms of food safety, you may want to spend some time considering the country of origin, though (for many sauces / condiments; toasted sesame oil is no exception).

                                                                                                                                                                                                              1. re: will47
                                                                                                                                                                                                                The Dairy Queen RE: will47 Mar 3, 2013 03:48 PM

                                                                                                                                                                                                                will, I know this is an old post, but may I ask to elaborate on country of origin and food safety? Are there certain places you're avoiding buying certain items from in terms of the EGOR pantry ingredients?

                                                                                                                                                                                                                Thank you!


                                                                                                                                                                                                                1. re: The Dairy Queen
                                                                                                                                                                                                                  buttertart RE: The Dairy Queen Mar 3, 2013 05:23 PM

                                                                                                                                                                                                                  Speaking for myself, I buy either Taiwanese (sentimental favorite) or PRC products, depending. The FDA is all over food imports these days.

                                                                                                                                                                                                                  1. re: buttertart
                                                                                                                                                                                                                    Gio RE: buttertart Mar 4, 2013 05:23 AM

                                                                                                                                                                                                                    PRC = People's Republic of China?

                                                                                                                                                                                                                    BT, what do you buy for other Asian cuisines? Say Thai, Vietnamese, or Korean?

                                                                                                                                                                                                                    1. re: Gio
                                                                                                                                                                                                                      buttertart RE: Gio Mar 4, 2013 04:39 PM

                                                                                                                                                                                                                      PRC = People's Republic of China, as opposed to ROC, Republic of China, aka Taiwan, fka Formosa (in living memory ;-))
                                                                                                                                                                                                                      It depends, I buy from the country of origin as much as possible. I don't cook a whole lot of Korean or Vietnamese food, for one thing M is not that fond of Korean food, and for another, so much good stuff is available here in restaurants. For Thai, I like Tiparos fish sauces and Maesri curry pastes (when I can't be arsed to make my own), and coconut milk in aseptic packaging.

                                                                                                                                                                                                                      1. re: buttertart
                                                                                                                                                                                                                        Gio RE: buttertart Mar 5, 2013 05:29 AM

                                                                                                                                                                                                                        Thanks much, BT! It makes sense to "buy from the country of origin".

                                                                                                                                                                                                    2. m
                                                                                                                                                                                                      MyBaliThai RE: buttertart Jun 19, 2012 12:47 PM

                                                                                                                                                                                                      Also quietly adding myself to this thread to keep on top of it all. Oh to have the time to cook everything!

                                                                                                                                                                                                      1. w
                                                                                                                                                                                                        will47 RE: buttertart Jun 21, 2012 10:40 AM

                                                                                                                                                                                                        I think the tofu / avocado appetizer is from a restaurant in Southern Taiwan, not a monastery (and the original dish featured uni?). She does mention that the owner was dressed like a monk, though.

                                                                                                                                                                                                        I actually liked the monastery story better, since it seems like a good way to replace pidan on tofu - a dish that's very popular in Taiwan, and Buddhist monks don't eat eggs.

                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                        1. re: will47
                                                                                                                                                                                                          beetlebug RE: will47 Jun 21, 2012 11:34 AM

                                                                                                                                                                                                          Silken tofu with avocado (pg. 42)

                                                                                                                                                                                                          Not much to add other than I love this. I've made it three times already. I need to pick up some better wasabi. I have powdered wasabi and it doesn't taste like anything. My version isn't nearly as pretty as the one in the book or pictures here. Instead, I cut the tofu and avocado into cubes to make it easier to dish into my bowl. I used soft or silken tofu for this dish.

                                                                                                                                                                                                          An added bonus, I've been cooking for a sick friend. It's been a challenge since she has no appetite and she has problems swallowing. Short of feeding her only dessert, I've been trying to come up with dishes that she'll eat. Up until recently, it was rice porridge with chicken stock and shredded chicken and brownies. But, this dish worked well for her since it was soft and easy to swallow. She did look at the tofu very suspiciously and wondered if it was mushrooms. I told her that she would like the sauce and she loves avocados (bonus fat for her to eat!). Then I had to fess up that it was tofu but I swore to her that it would only taste like sauce and avocado. Since I cut it into cubes and used soft tofu, even if she fished out the avocado, there would still be pieces of tofu on it to give her the protein.

                                                                                                                                                                                                          1. re: beetlebug
                                                                                                                                                                                                            herby RE: beetlebug Jun 23, 2012 07:44 PM

                                                                                                                                                                                                            Beetlebug, I was cooking for a sick friend last year and what seem to work the best were purred soups - home made chicken stock base for some substance. I would make a bunch of different ones and freeze in one-cup canning jars. When she was alone, she had a choice and manageable quantity to heat up. Hope your friend gets well!

                                                                                                                                                                                                            1. re: beetlebug
                                                                                                                                                                                                              Westminstress RE: beetlebug Feb 22, 2013 10:12 AM

                                                                                                                                                                                                              Silken Tofu with Avocado

                                                                                                                                                                                                              I was going to wait until COTM threads come up to post recipe reports from this book (this thread is getting so unwieldy!) but I couldn't resist popping in to say that we absolutely loved this dish. I used firm silken tofu and an entire avocado, and I cut the tofu and avocado into cubes instead of slices to make it easier for my kids to eat. I also left out the wasabi entirely because of the kiddies, but the dish was still totally delicious without it. The textural similarities between the tofu and avocado are uncanny and delightful, and the soy-sesame sauce is a perfect accompaniment. I know I will be making this dish again and again. It takes but a minute to prepare and is very kid friendly, yet the adults in the household loved it too. Also from the cook's/mom's perspective, it's a great accompaniment to a veggie stirfry because it's a fast protein dish that does not have to be prepared at the last minute.

                                                                                                                                                                                                          2. beetlebug RE: buttertart Jun 21, 2012 11:34 AM

                                                                                                                                                                                                            Gong Bao Chicken with Peanuts (pg. 118)

                                                                                                                                                                                                            This recipe is identical to the one in LOP. Winner.

                                                                                                                                                                                                            Note and peeve: in LOP, when Fuchsia lists the marinade ingredients, she lists all of them. When I first compared the recipes, I noticed that this marinade lacked the 1T of H20 in it. I mixed up the marinade and sauce for this recipe and another and added the proteins into the respective bowls. Then I put the protein bowls in to the fridge and continued my prep. When I started to cook, I skimmed the instructions. This is when I noticed, in the prepping part of the instructions, that you are supposed to add 1T of H20 into the marinade! Why is the water not in with the rest of the marinade ingredients? The same was for the other recipe. I suspect it may be like that throughout the book. But, now I know and will look for the additional ingredient.

                                                                                                                                                                                                            1. beetlebug RE: buttertart Jun 21, 2012 11:34 AM

                                                                                                                                                                                                              Twice Cooked Swiss Chard (pg. 186)

                                                                                                                                                                                                              A great way to use up summer chard. This is a little labor intensive in a really tedious way. At least for me it is. But, once the prep is done, the dish is fast.

                                                                                                                                                                                                              Separate the ribs from the leaves. De-string the stems and chop into bite size pieces. Blanch the stems for 3 minutes and then add the leaves and blanch for one minute more. Drain and squeeze the water from the chard. I'm not a fan of the last 4 steps, especially since my chard is from the farm and it takes awhile to just clean and de-stem the chard.

                                                                                                                                                                                                              Anyway, add chile bean paste (1 1/2T) to hot oil and stir fry briefly until you smell it. Add 2t chopped ginger, 2t chopped garlic and 1 1/2T rinsed fermented black beans. Stir fry briefly until fragrant. Add 100 ml of water or stock (I used water) and bring this to a boil. Add the chard and toss. Lastly add 3T chopped celery (I left this out since I didn't have any), 2 T chopped cilantro (I had about 1/4 cup), and 2T sliced scallion greens. Toss and eat.

                                                                                                                                                                                                              This was an incredibly complex tasting dish. I'm not a fan of chard stems but these tasted really good. Chili bean paste and black beans work well together but I thought it was the cilantro that brought this dish to a different level.

                                                                                                                                                                                                              1. lilham RE: buttertart Jun 24, 2012 03:38 AM

                                                                                                                                                                                                                Firm Tofu with Green Pepper p84

                                                                                                                                                                                                                This is a very simple dish that you won't need the recipe once you've read it once. Dry fry a green pepper until nearly cooked, then remove from wok. Add oil, then stir fry the firm tofu until golden. Return the peppers to wok, season with soy sauce. (I omitted the salt here).

                                                                                                                                                                                                                Dunlop suggests you can use either plain or spiced firm tofu. I've never cooked with spiced firm tofu. So when I saw the exact spiced tofu on p327 (number 5, middle of the page) at the chinese market, I bought it, together with a block of plain firm ones. I make the dish with a mix of both. I don't like the spiced ones at all. It tastes rather strong and chewy. But my mr lilham loves it. If I were to make these again, I'll stick with just plain firm ones.

                                                                                                                                                                                                                I served this with the tiger salad from the same book.

                                                                                                                                                                                                                1. lilham RE: buttertart Jun 24, 2012 03:44 AM

                                                                                                                                                                                                                  Tiger Salad p66

                                                                                                                                                                                                                  Cucumbers are in season and this is a very simple method of serving it in chinese meals. The dressing is made up of coriander, green chillies, caster sugar, chinkiang vinegar, sesame oil and ground pepper. The result is a refreshing and mildly pickled dish, perfect for summer.

                                                                                                                                                                                                                  12 Replies
                                                                                                                                                                                                                  1. re: lilham
                                                                                                                                                                                                                    smtucker RE: lilham Jun 24, 2012 04:14 AM

                                                                                                                                                                                                                    Oh, those pickles sounds wonderful. Can't wait to make those when I get home again! Do you think other vegetables could be added to the cucumbers for a mixed pickle?

                                                                                                                                                                                                                    1. re: smtucker
                                                                                                                                                                                                                      scoopG RE: smtucker Jun 24, 2012 05:25 AM

                                                                                                                                                                                                                      Sounds like her Tiger Salad is a variation on the popular Manchurian dish, which is all about the cilantro, scallions, chilies, vinegar etc. but no cucumbers. Photo is attached. Chinese pickle all manor of vegetables - personally I would not want to clutter my Tiger Salad with too much otherness!


                                                                                                                                                                                                                      1. re: scoopG
                                                                                                                                                                                                                        buttertart RE: scoopG Jun 24, 2012 07:28 AM

                                                                                                                                                                                                                        Mine is cilantro, green chili, scallions, drops of rice vinegar, sesame oil, soy, end of story. Was surprised to see cucumbers in hers. Damn, now i want that slivered beef with cilantro and chilis Hunanese dish.

                                                                                                                                                                                                                        1. re: buttertart
                                                                                                                                                                                                                          scoopG RE: buttertart Jun 25, 2012 05:41 AM

                                                                                                                                                                                                                          I think it is one of these dishes where everyone's version is different. Also, for obvious copyright reasons she would have to change an ingredient or two from already published recipes. In Manchuria they pickle everything!

                                                                                                                                                                                                                          1. re: scoopG
                                                                                                                                                                                                                            buttertart RE: scoopG Jun 25, 2012 05:50 AM

                                                                                                                                                                                                                            Sichuan too!

                                                                                                                                                                                                                        2. re: scoopG
                                                                                                                                                                                                                          AlkieGourmand RE: scoopG Sep 2, 2012 06:31 PM

                                                                                                                                                                                                                          Ms. Dunlop includes a recipe for "spicy coriander salad," with no cucumbers, on page 59 of Revolutionary Chinese Cookbook.

                                                                                                                                                                                                                          1. re: AlkieGourmand
                                                                                                                                                                                                                            LulusMom RE: AlkieGourmand Feb 17, 2013 11:26 AM

                                                                                                                                                                                                                            One of my favorites that spicy coriander salad.

                                                                                                                                                                                                                            rereading this thread in the hope that EGOR becomes the next COTM.

                                                                                                                                                                                                                            1. re: LulusMom
                                                                                                                                                                                                                              buttertart RE: LulusMom Feb 17, 2013 05:42 PM

                                                                                                                                                                                                                              Sounds good to me!

                                                                                                                                                                                                                        3. re: smtucker
                                                                                                                                                                                                                          lilham RE: smtucker Jun 24, 2012 02:02 PM

                                                                                                                                                                                                                          Mighty Spice has a version of Tiger Salad using peppers and baby leeks. The dressing is soy sauce, rice wine vinegar, sesame oil, sesame seeds and chilli flakes. I much prefer Dunlop's cucumbers as I don't fancy the thought of a salad made solely of peppers and leeks.

                                                                                                                                                                                                                        4. re: lilham
                                                                                                                                                                                                                          Gio RE: lilham Jun 26, 2012 04:55 AM

                                                                                                                                                                                                                          {Tiger Salad} Pg. 66

                                                                                                                                                                                                                          Using this recipe as inspiration all the ingredients for Tiger Salad dressing were combined to make a Chinese cabbage slaw last night: Cilantro, green chili, caster sugar, Chinkiang vinegar, toasted sesame oil, and ground white pepper. Omitted the cucumber. It was delicious. Now I'll have to make the original using cucumbers. Served with Chinese Roasted Chicken from the Rasa Malaysia blog and Stir-Fried Bean Sprouts from EGOR on page 164. Great meal...

                                                                                                                                                                                                                          1. re: Gio
                                                                                                                                                                                                                            Gio RE: Gio Jun 29, 2012 04:12 AM

                                                                                                                                                                                                                            Tiger Salad, Pg. 66

                                                                                                                                                                                                                            Made the Real tiger salad last night and what a revelation it was. Unlike the version I made last week with Chinese cabbage which became more like a slaw this salad was refreshing and very tasty in a relishy kind of way. Definitely something to keep in mind when one wants to highlight fresh cucumbers straight from the garden. Served with Pork Chops with Spring Greens and Anchovies from "Cook This Now" and steamed rice.

                                                                                                                                                                                                                          2. re: lilham
                                                                                                                                                                                                                            greedygirl RE: lilham Jun 27, 2012 11:11 PM

                                                                                                                                                                                                                            I made this last night to accompany Martin Yan's Five-Spice Braised Pork from BOAW. Very nice. I love all these pickled cucumber dishes. I've always been a cucumber fan - apparently it was my favourite snack as a baby!

                                                                                                                                                                                                                          3. beetlebug RE: buttertart Jun 25, 2012 09:05 AM

                                                                                                                                                                                                                            Classic Dan Dan Noodles (pg. 280)

                                                                                                                                                                                                                            This was good but the two versions of dan dan noodles from LOP are better. One version from LOP is also in this book the Xie Lao Ban's dan dan noodles but I haven't had a chance to compare the two recipes. This version is very different then the version in LOP. The meat is stir fried with sweet bean paste, the addition of pasta water (or stock) and the lack of sichuan pepper. The lack of sichuan pepper worked in my favor since I haven't had a chance to toast and grind another batch. This version does have potential though but I would add less pasta water to the sauce (recipe calls for 200 ml). With all that pasta water to the sauce, the sauce didn't really adhere to the noodles as well.

                                                                                                                                                                                                                            Stir fry the ground pork with shao xing wine, sweet bean paste and light soy sauce. Meanwhile, in a bowl, mix together 2 t soy, 1 t chinkiang vinegar, 2-4 T chili oil, 4 T sliced scallions and 5 T ya cai (I used tian jin preserved vegetables and I stir fried them at the end of the pork stir fry to warm it up). Also, boil noodles and save 200 ml of the noodle water. I also blanched some green vegetables. Mix the noodle water in with the sauce, add drained noodles and pork. Stir and eat.

                                                                                                                                                                                                                            4 Replies
                                                                                                                                                                                                                            1. re: beetlebug
                                                                                                                                                                                                                              will47 RE: beetlebug Jun 25, 2012 09:46 AM

                                                                                                                                                                                                                              I had meant to ask her about adding pasta cooking water or not, so it's interesting that the recipe specified it this time.

                                                                                                                                                                                                                              Most of the Sichuan restaurants around here which have dandan mian do prepare it in a bit more "soupy" style. I have found that undercooking fresh, Chinese style, plain (non-egg) noodles slightly, and adding a bit of the pasta cooking water to the finished product gives me the best texture for my taste, but I typically make the style with sesame paste (and without meat).

                                                                                                                                                                                                                              I have noticed the discrepancy before between the version of Xie Laoban's dandan mian in "Shark Fin..." and the Sichuan cookbook. I'm curious to compare all 3 versions, but haven't done it yet.

                                                                                                                                                                                                                              1. re: will47
                                                                                                                                                                                                                                beetlebug RE: will47 Jun 25, 2012 11:52 AM

                                                                                                                                                                                                                                I think a bit of pasta water added to the two version in LOP would be a welcome addition. But, 200 ml for this version is a bit too much. I would maybe use half that amount. I use non egg noodles as well but the sauce didn't quite adhere to the noodles in the way that I like.

                                                                                                                                                                                                                                1. re: beetlebug
                                                                                                                                                                                                                                  will47 RE: beetlebug Jun 25, 2012 12:54 PM

                                                                                                                                                                                                                                  I usually use tongs to pull the noodles out, so they get some water that way; I've usually done about a half-ladle of water in each bowl of noodles.

                                                                                                                                                                                                                                2. re: will47
                                                                                                                                                                                                                                  scoopG RE: will47 Jun 25, 2012 03:13 PM

                                                                                                                                                                                                                                  I see that a lot too - soupy, chili oil versions of Dan Dan Noodles which I am not that fond of. I am curious, about how many recipes is she recycling from LOP and the Hunan cook book?

                                                                                                                                                                                                                              2. beetlebug RE: buttertart Jun 25, 2012 09:07 AM

                                                                                                                                                                                                                                Kohlrabi Salad with sesame oil (pg. 62)

                                                                                                                                                                                                                                Love this. I love kohlrabi and this is a great way to highlight it. It's pretty basic in prep which is also a plus. Slice the kohlrabi into thin slivers. Salt it for about 10 minutes and then drain. Meanwhile, in a separate bowl, mix together 1 t soy sauce, 1 t finely chopped garlic, 1 t chinkiang vinegar, 1/4 t superfine sugar and 1 t sesame oil. Add the kohlrabi and top with slice scallion greens.

                                                                                                                                                                                                                                Bright and refreshing. I think some slivered carrots and cabbage would also go well with this dressing. There are two variations, a hot and sour dressing as well as a daikon radish salad. I think both would be as tasty as well.

                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                1. re: beetlebug
                                                                                                                                                                                                                                  AlkieGourmand RE: beetlebug Sep 2, 2012 06:17 PM

                                                                                                                                                                                                                                  This is an excellent salad with lots of possible modifications. It's great with daikon radishes, as Ms. Dunlop suggests. Also try paper-thin mandolin slices instead of slivers.

                                                                                                                                                                                                                                2. m
                                                                                                                                                                                                                                  MyBaliThai RE: buttertart Jun 25, 2012 10:03 AM

                                                                                                                                                                                                                                  Version of Book - Dumb Question

                                                                                                                                                                                                                                  Are you all cooking from the released Brit version of the book? Looking at her blog and at Amazon seems to indicate that the American version wont be out until Feb, 2013.

                                                                                                                                                                                                                                  Any idiosyncrasies in the Brit version to keep in mind? And from where did you order your books? Thanks!

                                                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                                                  1. re: MyBaliThai
                                                                                                                                                                                                                                    Gio RE: MyBaliThai Jun 25, 2012 10:13 AM

                                                                                                                                                                                                                                    I ordered from Amazon.UK, and that's what I'm cooking from. I signed up for the pre-sale and received the book about 2 weeks ago.

                                                                                                                                                                                                                                    No real discrepancies for me since I cook from a great number of British books, but keep in mind the ingredient amounts have to be converted to US, plus it's good to know that there are a few British terms for certain foodstuffs. For example, courgette for zucchini, aubergine for eggplant, etc. If you have a problem with anything just ask and one of us will gladly help you.

                                                                                                                                                                                                                                    1. re: MyBaliThai
                                                                                                                                                                                                                                      greedygirl RE: MyBaliThai Jun 25, 2012 02:47 PM

                                                                                                                                                                                                                                      If by idiosyncrasies you mean metric, then yes, you'll have to deal with that. But it really isn't that hard once you've got used to it.

                                                                                                                                                                                                                                      1. re: greedygirl
                                                                                                                                                                                                                                        MyBaliThai RE: greedygirl Jun 25, 2012 03:07 PM

                                                                                                                                                                                                                                        Thanks for the feedback! Metrics are fine, so are differently named ingredients, etc. I just didn't know if there was anything in particular to look out for! Thanks everyone!

                                                                                                                                                                                                                                        1. re: greedygirl
                                                                                                                                                                                                                                          JoanN RE: greedygirl Jun 25, 2012 03:11 PM

                                                                                                                                                                                                                                          No only is it not hard to make the conversions, there are actually very few recipes in this book for which you need to make more than just one or two conversions per recipe. So many of the ingredients are in quantities (3 garlic cloves, 2 scallions) and tablespoon/teaspoon measurements that converting mils and grams takes far less time than writing down the shopping list.

                                                                                                                                                                                                                                      2. Gio RE: buttertart Jun 26, 2012 05:14 AM

                                                                                                                                                                                                                                        Stir-Fried Bean Sprouts with Chinese Chives, Pg. 164
                                                                                                                                                                                                                                        (Jiu Cai Yin Ya)

                                                                                                                                                                                                                                        I made the variation of this recipe which uses Chili and Sichuan Pepper instead of chives. (The garden was too soggy after a rip-roaring thunder storm swept through the area.) The ingredients include bean sprouts, deseeded Sichuanese dried chili, toasted then ground Sichuan pepper. I substituted shredded carrot for the strips of red pepper that is used for a bit of color and used peanut oil for the "cooking oil". The rest is a very basic stir-fry with the result being a very nice extra dish to round out a meal. Salt to taste at the end but next time I'll omit it. The other dishes were a Sichuan roast chicken, cabbage slaw, steamed rice.

                                                                                                                                                                                                                                        BTW: That roast chicken was spicy and delicious... it's a keeper.

                                                                                                                                                                                                                                        25 Replies
                                                                                                                                                                                                                                        1. re: Gio
                                                                                                                                                                                                                                          emily RE: Gio Jun 26, 2012 06:33 AM

                                                                                                                                                                                                                                          Gio, may I ask where you're getting your Sichuanese dried chili? Some family members kindly sourced some for me in Paris, but I haven't found any in my searches online and in 99 Ranch stores, and now I'm out. Also checked Chinatown in NYC 2 weeks ago to no avail. London mail order sources appear to be out of stock.

                                                                                                                                                                                                                                          1. re: emily
                                                                                                                                                                                                                                            Gio RE: emily Jun 26, 2012 06:53 AM

                                                                                                                                                                                                                                            Hi emily.. I'm surprised you had to go so far afield. DH bought a bag of them last year at the HK market (formerly Super 88) in Malden on Commercial St. I just used the last of them unfortunately... DH usually does the shopping there and I'll ask him to look for them the next time he's there.

                                                                                                                                                                                                                                            When I don't have any of the Sichuanese I generally use Thai bird...

                                                                                                                                                                                                                                            1. re: Gio
                                                                                                                                                                                                                                              greedygirl RE: Gio Jun 26, 2012 07:36 AM

                                                                                                                                                                                                                                              According to Fuchsia, Thai bird chillies are much too hot for Sichuan dishes. She said to substitute to milder, bigger ones if Sichuanese dried chili isn't available.

                                                                                                                                                                                                                                              1. re: greedygirl
                                                                                                                                                                                                                                                lilham RE: greedygirl Jun 26, 2012 08:32 AM

                                                                                                                                                                                                                                                I have tried substituting birds eye when the only chinese grocer in my town ran out of sichuanese chillies. The resulting dish was far far too hot for me. I couldn't taste anything other than my swollen tongue and lips. On the other hand, my DH have no problem with the substitution. But he also eats extra hot in Nandos without any sweats, declaring them as gorgeous.

                                                                                                                                                                                                                                                1. re: greedygirl
                                                                                                                                                                                                                                                  Gio RE: greedygirl Jun 26, 2012 10:09 AM

                                                                                                                                                                                                                                                  Curiously, the only time we found a dish to be hotter than usual was the spicy buckwheat noodle with chicken we made on the 10th. Other than that we haven't found the Thai birds to be more than too hot for us. I may only use one or two small ones, at best. I don't remember Fuchsia's statement. I better go back and review those ingredient pages. Thanks GG.

                                                                                                                                                                                                                                                  1. re: Gio
                                                                                                                                                                                                                                                    greedygirl RE: Gio Jun 27, 2012 02:29 AM

                                                                                                                                                                                                                                                    She said it in the flesh the other night! But there is something in her first book about Thai pickled peppers not being an appropriate sub for the Sichuan ones.

                                                                                                                                                                                                                                                    1. re: greedygirl
                                                                                                                                                                                                                                                      Gio RE: greedygirl Jun 27, 2012 03:45 AM

                                                                                                                                                                                                                                                      Ah... Pickled peppers. I used dried chilies...

                                                                                                                                                                                                                                                      1. re: Gio
                                                                                                                                                                                                                                                        lilham RE: Gio Jun 27, 2012 03:55 AM

                                                                                                                                                                                                                                                        If you read the red chilli oil recipe in both Sichuan Cookery and Every Grain of Rice, it's implied that bird's eyes are a lot hotter. I'm sure it said somewhere in SC as well. I've never met Ms Dunlop, but I remember reading the comment on this, and went on the hunt of these Sichuanese chillies.

                                                                                                                                                                                                                                                        1. re: lilham
                                                                                                                                                                                                                                                          JoanN RE: lilham Jun 27, 2012 04:04 AM

                                                                                                                                                                                                                                                          I've been using something labelled "Tian Jin Chile Peppers" and although I don't think they're from Sichuan, the heat factor seems about right for me. Anyone know how these dried chiles compare with the ones called for?

                                                                                                                                                                                                                                                          1. re: JoanN
                                                                                                                                                                                                                                                            qianning RE: JoanN Jun 27, 2012 04:54 AM

                                                                                                                                                                                                                                                            FWIW, I find "Tianjin" chilies (for you Penzey fans they label theirs "Tientsin" peppers) about the same heat quotient as most "Chaotian" chilies. At the margin Chaotian are a bit hotter and Tianjins are a bit more paparika-ry.

                                                                                                                                                                                                                                                            "Chaotian" are the most common type of Sichuan dried chili. When I don't have/can't find Chaotian dried chilies my preferred substitute are the Swad brand of dried chilies available at just about any Indian grocer. But then that's because I usually have the Swad chilies on hand. I do find the type of Thai dried chili that I buy substantially hotter than Chaotian, Tianjin, or Swad (swad being a brand not a type of chili, no variety listed on the package!) and I don't usually sub the Thai chilies for any of the above.

                                                                                                                                                                                                                                                            1. re: qianning
                                                                                                                                                                                                                                                              JoanN RE: qianning Jun 27, 2012 05:01 AM

                                                                                                                                                                                                                                                              Very interesting. Thank you. Have a huge bagful of the tianjin chiles so it will be a while before I need to replenish, but am adding Chaotian chiles to my ever-growing list of Asian foods and brands to look out for.

                                                                                                                                                                                                                                                              1. re: qianning
                                                                                                                                                                                                                                                                Gio RE: qianning Jun 27, 2012 05:04 AM

                                                                                                                                                                                                                                                                Thanks for the Penzey's reference, Q. That's where I'll get mine. That will save DH the trouble. No sense having the PTB, one who has actually been in the presence and breathed the same air as La Dunlop, get upset at my substitution. (~_^)

                                                                                                                                                                                                                                                                1. re: Gio
                                                                                                                                                                                                                                                                  qianning RE: Gio Jun 27, 2012 05:29 AM

                                                                                                                                                                                                                                                                  You've got me giggling Gio, thanks!

                                                                                                                                                                                                                                                                  BTW, "Chaotian", literally "facing the sun", and I've seen these chilies labelled that way someplace, but I can't remember where. Maybe Penzey's??? Anyway, Tientsin's they definitely carry.

                                                                                                                                                                                                                                                                  1. re: Gio
                                                                                                                                                                                                                                                                    greedygirl RE: Gio Jun 27, 2012 07:32 AM


                                                                                                                                                                                                                                                                    Pernickety, tiresome Brit?

                                                                                                                                                                                                                                                                    1. re: greedygirl
                                                                                                                                                                                                                                                                      Gio RE: greedygirl Jun 27, 2012 07:56 AM

                                                                                                                                                                                                                                                                      Well... here in the US, it's "persnickety".

                                                                                                                                                                                                                                                                      Tiresome Brit, You? Nevah.

                                                                                                                                                                                                                                                                      1. re: Gio
                                                                                                                                                                                                                                                                        greedygirl RE: Gio Jun 27, 2012 08:33 AM

                                                                                                                                                                                                                                                                        Pet, terrific Brit?

                                                                                                                                                                                                                                                                        1. re: greedygirl
                                                                                                                                                                                                                                                                          Gio RE: greedygirl Jun 27, 2012 08:48 AM

                                                                                                                                                                                                                                                                          Pretty tolerant babe.

                                                                                                                                                                                                                                                                  2. re: qianning
                                                                                                                                                                                                                                                                    buttertart RE: qianning Jun 30, 2012 04:13 PM

                                                                                                                                                                                                                                                                    I've never seen them labeled as such (chaotian) in Chinese groceries, have you? I tend to buy the Fishwell brand, both the long ones and the cascabel-ish types that I thought were the chaotian type.
                                                                                                                                                                                                                                                                    The Thai ones are hotter and have a floral note that's not usual in Chinese food (a Grand Sichuan in NYC -- 53rd and 3rd -- uses them in a steamed fish with black soy and bird peppers, however).
                                                                                                                                                                                                                                                                    FWIW here's a pic of lazi ji ding in a Sichuan restaurant in Beijing, for pepper illustrative purposes. And a duo jiao turbot (see RCC) at the Hengshan Café in Shanghai (both pics from a trip in 2007, GOD I want to go back so badly).

                                                                                                                                                                                                                                                                    1. re: buttertart
                                                                                                                                                                                                                                                                      qianning RE: buttertart Jun 30, 2012 06:21 PM

                                                                                                                                                                                                                                                                      gorgeous pictures.

                                                                                                                                                                                                                                                                      i have seen peppers labeled as 朝天, but thinking about not sure if i've seen them labeled "chaotian". i used to be able to get them at the boston branch of kam man, but recently when looked i for them there, no luck. according to this http://en.wikipedia.org/wiki/Facing_h... there are import restrictions on them...wish i'd know i would have stocked up.

                                                                                                                                                                                                                                                                      1. re: qianning
                                                                                                                                                                                                                                                                        will47 RE: qianning Jul 1, 2012 12:07 AM

                                                                                                                                                                                                                                                                        I can get peppers labeled as 朝天椒 here in LA. They are similar to normal Chinese dried chilis, or Arbols - a little darker / waxier, and a bit squatter / wider at the base, but not as much so as some of the pictures I've seen.
                                                                                                                                                                                                                                                                        You can see pictures of the packaging in this thread:

                                                                                                                                                                                                                                                                        The company is Fu Chuan (chinafuchuan.com), based in Chengdu. I've seen crushed chaotianjiao at another market, but not sure if they still have them. I don't have a picture of the packaging.

                                                                                                                                                                                                                                                                        If I understand correctly, the name can refer to a number of different types of pepper. I have some growing in the back yard (seeds from http://www.agrohaitai.com/fruit&g...)

                                                                                                                                                                                                                                                                        I haven't heard anything about the export restrictions - maybe someone is mixing up Sichuan peppercorns (which did have some restrictions at one point) vs. Sichuan chili peppers.

                                                                                                                                                                                                                                                                        1. re: will47
                                                                                                                                                                                                                                                                          qianning RE: will47 Jul 1, 2012 04:07 PM

                                                                                                                                                                                                                                                                          Not at all sure about how accurate the restrictions mentioned in the article are, after all Wikipedia has its uses, but not exactly info to bet the farm on. That said, i really haven't been able to find any dried peppers labelled chaotian (or 朝天) recently, whereas they used to be readily available (different brand/packaging than in your picture, but the company/packager was also based in Chengdu). Ever since the new tighter regulations on food imports went into effect a year or so ago, I've noticed many items, and especially many specific smaller regional brands, have disappeared off shelves in the Chinese groceries around here, greater Boston area.

                                                                                                                                                                                                                                                                          1. re: qianning
                                                                                                                                                                                                                                                                            qianning RE: qianning Jul 18, 2012 04:15 PM

                                                                                                                                                                                                                                                                            just got my dwindling supply of chaotian peppers out to use in something tonight, and after all this discussion was paying more attention to the packaging than i ever have before, turns out they are packed by a company in Chongqing, Ivy International, and imported by an agent on the states, Tiffany Food.

                                                                                                                                                                                                                                                                            1. re: qianning
                                                                                                                                                                                                                                                                              emily RE: qianning Jul 18, 2012 04:34 PM

                                                                                                                                                                                                                                                                              I just ordered some chiles from a place that was posted about on the General Topics Board:

                                                                                                                                                                                                                                                                              Hoping they are the real deal.

                                                                                                                                                                                                                                                              2. re: Gio
                                                                                                                                                                                                                                                                greedygirl RE: Gio Jun 27, 2012 04:35 AM

                                                                                                                                                                                                                                                                It applies to dried ones too. A lot hotter than Sichuanese ones.

                                                                                                                                                                                                                                                        2. re: Gio
                                                                                                                                                                                                                                                          qianning RE: Gio Jun 26, 2012 08:39 AM

                                                                                                                                                                                                                                                          Oddly enough I was shopping at Kam Man in Quincy, Mass over the weekend, and the one item on my shopping list I couldn't get was Sichuan (chaotian) dried chilies. Never had trouble getting them before. Hope this isn't a trend.

                                                                                                                                                                                                                                                    2. s
                                                                                                                                                                                                                                                      sarahcooks RE: buttertart Jun 26, 2012 03:30 PM

                                                                                                                                                                                                                                                      Sichuanese Spiced Cucumber Salad p 36

                                                                                                                                                                                                                                                      I didn't make this far enough in advance for it to cool to room temp, but that was fine by me - I was able to make it before my other stir fry and not worry about keeping it hot, but it was pleasantly warm still. I like cooked cucumber and prefer warm food for dinner. This was mild and tasty, and very very simple. It wasn't spicy. You just fry sichuan pepper and dry chilies in oil, then add the cucumber and cook very briefly. It had been a bad day and I decided not to make this to go along with the beef with cumin as I had planned, but at the last minute decided to do it anyway. So I didn't salt the cucumber in advance, or even scrape the seeds out since they were small beautiful ones from the farmers market. And it was fine. I'd probably follow those instructions if I had a big watery one though.

                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                      1. re: sarahcooks
                                                                                                                                                                                                                                                        will47 RE: sarahcooks Jun 26, 2012 06:20 PM

                                                                                                                                                                                                                                                        Yeah - smaller ones are probably best. While the recipes in the book seem to be written for standard Western style cucumbers, I would definitely try to use Persian or Japanese cucumbers for most of the cucumber preparations in the book if they're available in your area.

                                                                                                                                                                                                                                                      2. s
                                                                                                                                                                                                                                                        sarahcooks RE: buttertart Jun 26, 2012 03:35 PM

                                                                                                                                                                                                                                                        Beef with Cumin p 106

                                                                                                                                                                                                                                                        We liked this. I was a bit concerned it would be too much cumin, but it wasn't. Nice and flavorful and easy. I like that it has the peppers in it too, and next time would probably just use two whole peppers rather than halves because I like to get as many veggies in as I can. I followed Grace Young's technique of letting the meat sear without stirring for a minute and I think that works really well. I cut way back on the chili so my 2 year old could eat it and I think it was definitely to the detriment of the dish, but he ate it, so it was worth it.

                                                                                                                                                                                                                                                        19 Replies
                                                                                                                                                                                                                                                        1. re: sarahcooks
                                                                                                                                                                                                                                                          Blythe spirit RE: sarahcooks Jun 28, 2012 07:41 PM

                                                                                                                                                                                                                                                          How surprising...have never heard of cumin in Chinese food.

                                                                                                                                                                                                                                                          1. re: Blythe spirit
                                                                                                                                                                                                                                                            scoopG RE: Blythe spirit Jun 29, 2012 05:42 AM

                                                                                                                                                                                                                                                            The Chinese have used cumin for centuries! One theory is that it arrived via the Silk Road and became one of the few spices to travel eastward into China. Another is that it came from India or perhaps Iran or that it may have even originated in China itself. Some culinary historians believe cumin is indigenous to Egypt, China, India, Turkestan and some places in South America. Certainly the Chinese were using cumin by the second century CE.

                                                                                                                                                                                                                                                            1. re: scoopG
                                                                                                                                                                                                                                                              lilham RE: scoopG Jun 29, 2012 06:21 AM

                                                                                                                                                                                                                                                              China is a very large country. I certainly haven't seen it in Cantonese cooking. But I believe it's fairly common in the north west.

                                                                                                                                                                                                                                                              1. re: lilham
                                                                                                                                                                                                                                                                scoopG RE: lilham Jun 29, 2012 07:44 AM

                                                                                                                                                                                                                                                                Certainly cumin is widely used in the northwest Muslim region of Xinjiang but can also be found in Hunan and Manchuria and more. Dunlop presents a Hunanese Beef with Cumin dish in her RCC cookbook and says street vendors sprinkle it over barbecued foods.

                                                                                                                                                                                                                                                              2. re: scoopG
                                                                                                                                                                                                                                                                Blythe spirit RE: scoopG Jun 29, 2012 07:02 AM

                                                                                                                                                                                                                                                                It seems with Mexican and Chinese cuisine, that one really does not see the full range of a cuisine from dining in restaurants.

                                                                                                                                                                                                                                                                1. re: Blythe spirit
                                                                                                                                                                                                                                                                  will47 RE: Blythe spirit Jun 29, 2012 10:17 AM

                                                                                                                                                                                                                                                                  Depends on where you live, what restaurants you go to.

                                                                                                                                                                                                                                                                  1. re: will47
                                                                                                                                                                                                                                                                    buttertart RE: will47 Jun 29, 2012 10:33 AM

                                                                                                                                                                                                                                                                    Truer words were never spoken, if I were limited to the Chinese restaurant in my building in the small town in Bergen Cty where I work, I'd never touch the stuff.

                                                                                                                                                                                                                                                                    1. re: will47
                                                                                                                                                                                                                                                                      Blythe spirit RE: will47 Jun 29, 2012 01:20 PM

                                                                                                                                                                                                                                                                      I'm south of San Francisco. Have eaten many a meal in Chinatown and not really encountered authentic Chinese ( apparently!). I'm learning quite a bit following these threads :-)

                                                                                                                                                                                                                                                                      1. re: Blythe spirit
                                                                                                                                                                                                                                                                        will47 RE: Blythe spirit Jun 29, 2012 07:57 PM

                                                                                                                                                                                                                                                                        I don't think anyone's saying that you haven't encountered authentic Chinese food, however, the clientele in a particular area are going to affect the Chinese cuisines that are most common there. SF Chinatown historically has mostly been folks from the far south of China (Guangdong, especially a lot of folks from Taishan / Toisan), with some immigration from Hong Kong as well (http://en.wikipedia.org/wiki/Chinatow...). It also has a lot of tourists.

                                                                                                                                                                                                                                                                        I think as far as food from regions likely to have cumin spiced food (Southwestern, Northwestern, Beijing, maybe parts of the Northeast), you'll find a bit more diversity in restaurants in the South Bay (Milpitas, etc.) area, and maybe around Richmond. I don't live up there, so can't give you any specific recommendations. Just doing a quick web search, it looks like Taste Good Beijing in Milpitas has cumin-seasoned lamb skewers (http://chowhound.chow.com/topics/539216 has some other places mentioned which might be of interest); you can probably find more information on the local board.

                                                                                                                                                                                                                                                                        1. re: will47
                                                                                                                                                                                                                                                                          Caitlin McGrath RE: will47 Jun 30, 2012 08:10 PM

                                                                                                                                                                                                                                                                          In SF, there are some Northern and Northwestern Chinese restaurants in the Sunset (which is the major neighborhood for regional Chinese), and cumin lamb can be had at Old Mandarin Islamic and Beijing restaurants, for example. (I haven't had, not being a red meat eater.)

                                                                                                                                                                                                                                                                      2. re: will47
                                                                                                                                                                                                                                                                        qianning RE: will47 Jun 29, 2012 01:46 PM

                                                                                                                                                                                                                                                                        took me years to learn how to order a Chinese meal....it is an oddly difficult art to master, at least for some of us.

                                                                                                                                                                                                                                                                        1. re: qianning
                                                                                                                                                                                                                                                                          herby RE: qianning Jun 29, 2012 05:09 PM

                                                                                                                                                                                                                                                                          Would love to hear how you order, Qianning. I am not very good orderer even in more familiar restaurants!

                                                                                                                                                                                                                                                                          1. re: herby
                                                                                                                                                                                                                                                                            qianning RE: herby Jun 30, 2012 11:54 AM

                                                                                                                                                                                                                                                                            Gosh, I sympathize, even now I'm not that good at it. I do try to keep the "harmonious contrast" idea in mind, balancing/contrasting ingredients, textures, cooking methods. To the extent there is a trick it's keeping the whole meal in mind and being willing to forgo/add dishes so that sum makes sense.

                                                                                                                                                                                                                                                                            1. re: herby
                                                                                                                                                                                                                                                                              scoopG RE: herby Jun 30, 2012 01:21 PM

                                                                                                                                                                                                                                                                              Also, that means mixing up the proteins and not ordering all pork dishes or all chicken dishes etc.

                                                                                                                                                                                                                                                                              1. re: scoopG
                                                                                                                                                                                                                                                                                buttertart RE: scoopG Jun 30, 2012 04:05 PM

                                                                                                                                                                                                                                                                                Also cooking techniques -- not all stirfries, steamed, deep-fried, pan-fried, a variety.

                                                                                                                                                                                                                                                                  2. re: sarahcooks
                                                                                                                                                                                                                                                                    MelMM RE: sarahcooks Jul 18, 2012 07:50 AM

                                                                                                                                                                                                                                                                    Beef with Cumin, p. 106

                                                                                                                                                                                                                                                                    Made this last night. My first dish from the new book. I used skirt steak, and one "red" bell pepper that was still green on one side (seemed better than having two halves left over). I made the recipe exactly as written, except for the bell pepper modification. I used both the fresh and dried chilis. The cumin was freshly ground in my mortar and pestle.

                                                                                                                                                                                                                                                                    This was good, but didn't wow me. If I were to make it again, I would increase both the cumin and the chili. I might like this better with lamb. I think my main problem with this recipe (no fault of the recipe) is that I already have a go-to stir fry for beef and bell pepper, done in a sichuan style, that is more to my taste. I realize that's a different animal and not a valid comparison, but the fact remains that if I have some beef and some peppers I want to stir-fry, I'm going to turn to the recipe and style of cooking that best suites my own taste.

                                                                                                                                                                                                                                                                    1. re: MelMM
                                                                                                                                                                                                                                                                      scoopG RE: MelMM Jul 18, 2012 07:54 AM

                                                                                                                                                                                                                                                                      Perhaps try it again with another vegetable like slivered onions? Then you have another dish to go with your Sichuan Beef.

                                                                                                                                                                                                                                                                      1. re: MelMM
                                                                                                                                                                                                                                                                        emily RE: MelMM Jul 18, 2012 08:30 AM

                                                                                                                                                                                                                                                                        Do you mind sharing your beef and bell pepper stir fry recipe?

                                                                                                                                                                                                                                                                        1. re: emily
                                                                                                                                                                                                                                                                          MelMM RE: emily Jul 18, 2012 10:50 AM

                                                                                                                                                                                                                                                                          It's based on the Dry-Fried Sichuan Beef from Kylie Kwong's Simple Chinese Cooking. But I've taken a lot of liberties with it. The original does not call for any bell pepper. I started adding it one summer when my CSA kept sending out lots of green bell pepper, which I'm not a fan of. I found this was a good way to use it up.

                                                                                                                                                                                                                                                                          2 X 300 g. beef fillets (I use skirt steak)
                                                                                                                                                                                                                                                                          1 1/2 cups vegetable oil (I use about 3 Tbs)
                                                                                                                                                                                                                                                                          1 Tbs vegetable oil (extra)
                                                                                                                                                                                                                                                                          2 large red chiles, sliced
                                                                                                                                                                                                                                                                          1 green bell pepper, cut into slivers (not in original recipe)
                                                                                                                                                                                                                                                                          1 Tbs finely diced ginger
                                                                                                                                                                                                                                                                          3 garlic cloves, finely diced
                                                                                                                                                                                                                                                                          2 Tbs hoisin sauce
                                                                                                                                                                                                                                                                          2 tsp Sichuan pepper and salt (1 part Sichuan peppercorns to 3 parts salt, dry roasted and ground)
                                                                                                                                                                                                                                                                          1 cup finely sliced scallions
                                                                                                                                                                                                                                                                          pinch Sichuan pepper and salt, extra
                                                                                                                                                                                                                                                                          1/2 cup finely shredded iceberg lettuce leaves (I omit this in my variation)

                                                                                                                                                                                                                                                                          The beef is cut into very thin strips. She has you partially freeze the meat to make the cutting easier. She then has you heat the 1 1/2 cups of oil in a wok, and fry the beef in two batches, then remove from wok and drain. I adapt the recipe in the same way Dunlop has adapted the beef with cumin one, and just stir-fry the beef in a few Tbs of oil, then remove to a plate. You then add the extra oil, if needed, chiles, ginger and garlic to the wok and stir-fry for about 30 sec. I add the bell pepper at this point, and stir-fry a few seconds more. Return the beef to the wok along with the hoisin sauce, and stir-fry 30 seconds more. Add the sichuan pepper and salt, and stir-fry a bit more. Then stir in the scallions. Turn onto a platter, and sprinkle with extra sichuan pepper and salt. She has you top with the shredded iceberg lettuce, which makes a nice contrast of temperature and texture. I don't do this when I make my version with the bell peppers added.

                                                                                                                                                                                                                                                                    2. Gio RE: buttertart Jun 27, 2012 04:35 AM

                                                                                                                                                                                                                                                                      Stir-Fried Eggs with Tomatoes, pg. 128
                                                                                                                                                                                                                                                                      (Fan Qie Chao Dan)

                                                                                                                                                                                                                                                                      All the talk about eggs and tomatoes had me thinking about the recipe in Land of Plenty I made during that COTM.. I Think it was LOP. Anyway, I was glad to find this recipe and as soon as I read it I knew I Had to cook it. The recipe as written uses 2 eggs and 2 tomatoes but Ms Dunlop allows for increasing those amounts. I have some very fresh extra large eggs and fresh Maine tomatoes so used 3 of each. I omitted the optional slurry. The end dish was a thing of beauty... red, yellow and scrumptious.

                                                                                                                                                                                                                                                                      The beaten eggs are scrambled in a hot oiled wok. They are removed to a plate when cooked. Thin quarters of tomatoes are tipped into the wok and stir-fried till cooked through then a bit of sugar and salt is added. The eggs are turned to toss and stir-fry with the eggs for a few more seconds. If using the slurry add now.

                                                                                                                                                                                                                                                                      What a nice dish this is. Comfort food and satisfying too. Mild flavors lets the fresh ingredients come through. I can see this being served over noodles too. The other dishes were stir-fried asparagus page 67 and a baby spinach salad.


                                                                                                                                                                                                                                                                      3 Replies
                                                                                                                                                                                                                                                                      1. re: Gio
                                                                                                                                                                                                                                                                        Gio RE: Gio Jun 27, 2012 10:41 AM

                                                                                                                                                                                                                                                                        <"The beaten eggs are scrambled in a hot oiled wok."> etc...

                                                                                                                                                                                                                                                                        That paragraph was scrambled like the eggs.

                                                                                                                                                                                                                                                                        After the eggs have been cooked they're removed to a plate. Thinly sliced tomatoes are added to wok and stir-fried. The eggs are returned and tossed with the tomatoes.

                                                                                                                                                                                                                                                                        {I wish we were able to edit at will for typos & scrambled thoughts. My brain and typing ability are not on the same wave length...}

                                                                                                                                                                                                                                                                        1. re: Gio
                                                                                                                                                                                                                                                                          MelMM RE: Gio Jul 18, 2012 08:36 AM

                                                                                                                                                                                                                                                                          Stir-Fried Eggs with Tomatoes, p. 128

                                                                                                                                                                                                                                                                          This was my breakfast this morning. I was too lazy to set up the wok outside before breakfast, so I made it in a skillet, which worked just fine. I am lucky to have tomatoes coming out of my garden right now, which makes a big difference in a simple dish like this one. I used the potato starch slurry, which at the moment seemed unnecessary, but keep in mind that the tomatoes will continue to give off liquid even after you move them to your plate, and the slurry will help keep that liquid contained in a sauce. Worth doing. If you have good ingredients available, this is a delicious way to showcase them in a very simple preparation. The sweetness of the tomato is accented by the sugar in this dish. Delicious, and very much greater than the sum of its parts, as Dunlop states.

                                                                                                                                                                                                                                                                          1. re: MelMM
                                                                                                                                                                                                                                                                            buttertart RE: MelMM Jul 18, 2012 09:42 AM

                                                                                                                                                                                                                                                                            I want to try that with the Jersey toms I'm getting at the farmer's market. Her dishes are often more than the sum of their parts.

                                                                                                                                                                                                                                                                        2. Gio RE: buttertart Jun 27, 2012 05:33 AM

                                                                                                                                                                                                                                                                          Spinach in Ginger Sauce, Pg. 64
                                                                                                                                                                                                                                                                          (Jiang Zhi Bo Cai)

                                                                                                                                                                                                                                                                          When first thumbing through the book I came across this recipe and thought I would be able to make it using the huge bag of baby spinach sitting in the fridge. It was not to be however because this recipe requires the bunched spinach which has a more mature flavor and texture. FD states that the dressing can be used for most any other vegetables and had even been served it over asparagus. So... that's what I did. The result was a dish full of the wonderful flavor of ginger, vinegar and sesame oil.

                                                                                                                                                                                                                                                                          After prepping the asparagus, blanch the stalks for 30 seconds in boiling water to which a bit of oil is added. Because my asparagus were pencil thin this timing was perfect. It produced asparagus that were definitely al dente but not entirely raw. Drain , refresh under cold water, drain well again. I blotted the stalks as well.

                                                                                                                                                                                                                                                                          The dressing consists of a combination of very finely chopped ginger, Chinkiang vinegar, soy sauce, stock or water (I used stock), salt, sesame oil. Pile the asparagus on a platter , pour dressing over, serve. Very, very nice.

                                                                                                                                                                                                                                                                          What happened to the spinach you ask? It became a salad with the dressing used for the Smacked Cucumber Salad on page 34. Thank you, Fuchsia Dunlop.

                                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                                          1. re: Gio
                                                                                                                                                                                                                                                                            lilham RE: Gio Jun 27, 2012 07:10 AM

                                                                                                                                                                                                                                                                            Sounds wonderful. I'll try it with asparagus too. It's in season at the momnet. On the other hand, bunched spinach is fairly hard to get and I have to drive 20min to the chinese grocer to get it.

                                                                                                                                                                                                                                                                          2. w
                                                                                                                                                                                                                                                                            will47 RE: buttertart Jun 27, 2012 11:00 PM

                                                                                                                                                                                                                                                                            From tonight's dinner:

                                                                                                                                                                                                                                                                            Stir-Fried Tofu with Black Bean and Chilli (香辣豆腐干; xiāng là dòufǔ gān, p86). This is kind of similar to 素炒三鲜. The main seasoning is laoganma (老干妈) sauce, a fairly popular spicy "black bean" and chili oil sauce from Guizhou (which has a ton of MSG in it). I am wondering if you couldn't just combine the jarred douchi with some chili oil with sediment and get pretty much the same effect. This was pretty good -- the prep was a bit of a hassle, though, because there are so many ingredients, and it's annoying that it uses 1/4 of a red bell pepper, 1/4 of a green bell pepper, and 1/4 of a red onion, esp. since these ingredients aren't widely used in her other recipes. And of course, if you really want the pieces the same size / shape, there will probably end up being some amount of waste involved.

                                                                                                                                                                                                                                                                            Twice-cooked Swiss chard (回锅牛皮菜; huí guō niú pí cài, p186). Apparently Swiss chard has been consumed in Sichuan for a long time, but generally only out of desparation. The book says that some of these "earstwhile poverty dishes" are now appearing on higher end restaurant menus. I have been curious to try this one since I first saw it (I've done vegetarian "twice-cooked pork" before, but it's usually kind of a stretch without the pork) -- but I wasn't sure whether it would actually be that delicious. We both ended up really enjoying it - the flavor is great (a little smokey, somewhat spicy without being overpowering), and you don't seem to get that "squeaky" texture that you can sometimes get with chard / spinach. As someone else mentioned, prepping and blanching the chard is a little bit time-consuming.

                                                                                                                                                                                                                                                                            Also, not from the book, 卤苦瓜 (stewed bitter melon); sadly, didn't come out that well today.

                                                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                                                            1. re: will47
                                                                                                                                                                                                                                                                              will47 RE: will47 Jun 28, 2012 10:21 PM

                                                                                                                                                                                                                                                                              This online recipe, similar, but made without the fermented black beans, and with pickled ginger, pickled chili, and sichuan peppercorn oil looks pretty good too:

                                                                                                                                                                                                                                                                            2. nomadchowwoman RE: buttertart Jun 28, 2012 06:01 AM

                                                                                                                                                                                                                                                                              OK, uncle. You all have convinced me that I must have this book. Now.

                                                                                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                                                                                              1. re: nomadchowwoman
                                                                                                                                                                                                                                                                                Gio RE: nomadchowwoman Jun 28, 2012 06:04 AM

                                                                                                                                                                                                                                                                                and... you won't regret it.

                                                                                                                                                                                                                                                                                1. re: nomadchowwoman
                                                                                                                                                                                                                                                                                  smtucker RE: nomadchowwoman Jun 28, 2012 05:09 PM


                                                                                                                                                                                                                                                                                2. herby RE: buttertart Jun 28, 2012 07:12 PM

                                                                                                                                                                                                                                                                                  I finally got a message from Amazon.ca that my book was shipped today as promissed!!! I am leaving on Sat for a week at a cottage and keep my fingers crossed that it will arive tomorow.

                                                                                                                                                                                                                                                                                  1. Blythe spirit RE: buttertart Jul 3, 2012 09:50 AM

                                                                                                                                                                                                                                                                                    I'm a bit late to the Dunlop party, having only recently acquired Land of Plenty. Have a question about ingredients and was hoping someone on this thread could help since many of you have experience with Chinese ingredients. I Cannot find Chianking vinegar anywhere and am a bit reluctant to order a $27.00 bottle off Amazon. I found another, less expensive website but am wondering if the hassle is worth it. Is there a good substitute? Any advice appreciated.

                                                                                                                                                                                                                                                                                    12 Replies
                                                                                                                                                                                                                                                                                    1. re: Blythe spirit
                                                                                                                                                                                                                                                                                      JoanN RE: Blythe spirit Jul 3, 2012 10:13 AM

                                                                                                                                                                                                                                                                                      No, no, no! That's extortion! Who are those people charging that much for a bottle of Gold Plum? I just bought some a few weeks ago and paid less than $3 a bottle. I don't remember, Maybe it was closer to $2. You could substitute balsamic vinegar, since this is probably the only instance ever where you can buy balsamic vinegar for less than Chianking. Weird.

                                                                                                                                                                                                                                                                                      1. re: JoanN
                                                                                                                                                                                                                                                                                        Blythe spirit RE: JoanN Jul 3, 2012 10:33 AM

                                                                                                                                                                                                                                                                                        JoanN, thanks! I had no idea it could be had that inexpensively. I'll probably have to just bite the bullet and take the train up to SF Chinatown area one of these days. For some reason, the Asian grocers near me don't carry it. In the meantime, I'll try balsamic in the recipes.

                                                                                                                                                                                                                                                                                        1. re: Blythe spirit
                                                                                                                                                                                                                                                                                          emily RE: Blythe spirit Jul 3, 2012 10:49 AM

                                                                                                                                                                                                                                                                                          Do you have a 99 Ranch Market near you? You can buy it there. Not sure where you are, but south of SF, I've gotten it at the Cupertino and Mt. View 99 Ranch Markets.

                                                                                                                                                                                                                                                                                          1. re: emily
                                                                                                                                                                                                                                                                                            Blythe spirit RE: emily Jul 3, 2012 11:12 AM

                                                                                                                                                                                                                                                                                            The Ranch 99 near me did not have it, but Mountain View is a lot closer than SF .. I'll drive there and give it a shot. Thanks Emily :-)

                                                                                                                                                                                                                                                                                            1. re: Blythe spirit
                                                                                                                                                                                                                                                                                              will47 RE: Blythe spirit Jul 5, 2012 12:06 AM

                                                                                                                                                                                                                                                                                              Ranch 99 should almost definitely have it. It's a good idea to look up pictures online before so you have an idea of what the packaging looks like (and bring the Chinese characters along with you so that you can compare, or show it to one of the staff or another shopper). You can substitute other black Chinese vinegars, such as the Taiwan made type (Kong Yen brand) pictured in the link below. It is a little more spiced, and maybe a little less sour, but it's used for the same things.

                                                                                                                                                                                                                                                                                              This post has the two kinds (Plum Blossom / Kong Yen) we have right now.

                                                                                                                                                                                                                                                                                              Zhenjiang is the current romanization of the city.

                                                                                                                                                                                                                                                                                              Baoning vinegar is the one I haven't had much luck finding here in California.

                                                                                                                                                                                                                                                                                              1. re: will47
                                                                                                                                                                                                                                                                                                Blythe spirit RE: will47 Jul 5, 2012 12:24 AM

                                                                                                                                                                                                                                                                                                Thanks! I did find it at the ranch 99 in mountain view. Though, I must say, I'm now having an issue finding some of the other ingredients. Wanted to make the famous Dan Dan noodles and went into a version of Alvin Toffler's 'Future Shock' when I encountered innumerable fresh noodles (Vietnamese, Japanese, Korean, and Chinese). I asked one of the clerks for guidance, but she only spoke Spanish! Oh well, I did make the Gung Bao chicken from LOP and it was superb.

                                                                                                                                                                                                                                                                                                1. re: Blythe spirit
                                                                                                                                                                                                                                                                                                  will47 RE: Blythe spirit Jul 5, 2012 12:48 AM

                                                                                                                                                                                                                                                                                                  I usually use relatively thin, fresh, plain flour (i.e., non-egg) Chinese noodles for dandan mian, but I think you can even use dried ones in a pinch. Look for something about the size of medium spaghetti and with just flour, water, salt, and maybe some kind of alkaline ingredient as ingredients. I'd give you a brand, but I think the fresh noodles down here are probably from different factories.

                                                                                                                                                                                                                                                                                                  Any way you go, you're probably better off than folks making these recipes in areas where these kind of ingredients aren't as common.

                                                                                                                                                                                                                                                                                                2. re: will47
                                                                                                                                                                                                                                                                                                  buttertart RE: will47 Jul 5, 2012 05:55 AM

                                                                                                                                                                                                                                                                                                  Kong Yen isn't really suitable in Jiangzhe food. It's too Worcestershire-saucy. There are some very good Zhenjiang-style vinegars made in Taiwan but I've never seen them in the NY area. In case of dire necessity, I think malt vinegar is a better substitute than balsamic (which I find too sweet, and which is not grain-based).

                                                                                                                                                                                                                                                                                        2. re: Blythe spirit
                                                                                                                                                                                                                                                                                          greedygirl RE: Blythe spirit Jul 3, 2012 10:57 AM

                                                                                                                                                                                                                                                                                          Have you looked for Black Vinegar - it's pretty much the same thing afaik.

                                                                                                                                                                                                                                                                                          1. re: greedygirl
                                                                                                                                                                                                                                                                                            Gio RE: greedygirl Jul 3, 2012 11:03 AM

                                                                                                                                                                                                                                                                                            Yes, I've seen one or the other as options in many ingredient lists. Either Black Vinegar or Chianking. Both very inexpensive.

                                                                                                                                                                                                                                                                                            1. re: greedygirl
                                                                                                                                                                                                                                                                                              Blythe spirit RE: greedygirl Jul 3, 2012 11:35 AM

                                                                                                                                                                                                                                                                                              GG - thanks :-)
                                                                                                                                                                                                                                                                                              The market had dark brown - which I read somewhere- is similar , but no black.
                                                                                                                                                                                                                                                                                              I appreciate all the feedback because I'm dying to make the Gong Bao recipe and am having difficulty with a number of the ingredients. If I see black vinegar at the market later, I'm grabbing it. I thought I had posted a response to you earlier but it seems to have evaporated. Apologies if you get two !

                                                                                                                                                                                                                                                                                            2. re: Blythe spirit
                                                                                                                                                                                                                                                                                              jpr54_1 RE: Blythe spirit Feb 9, 2013 03:00 PM

                                                                                                                                                                                                                                                                                              I bought Chundan Chinkiang Vinegarmade in Jiansu China
                                                                                                                                                                                                                                                                                              in Sunrise Florida at a branch of New York Mart.

                                                                                                                                                                                                                                                                                              My copy of the book is on its way-
                                                                                                                                                                                                                                                                                              I bought a UK edition since it was much cheaper than the American.

                                                                                                                                                                                                                                                                                            3. w
                                                                                                                                                                                                                                                                                              will47 RE: buttertart Jul 5, 2012 12:16 AM

                                                                                                                                                                                                                                                                                              Yesterday, made two more.

                                                                                                                                                                                                                                                                                              Vegetarian Clay Bowl "Chicken" (钵钵腐竹; bōbōfǔzhú, p51) -- My chili oil is a bit too spicy, and I was also running out, so I used less than would have been ideal, probably half of the recommended 4-5 Tbsp. I enjoyed this dish, and will probably make it again this summer. I made the fried peanuts, which was time consuming. I thought the sauce tasted salty enough without added salt, but after tasting the final dish, I'd probably add a pinch or two of salt next time.

                                                                                                                                                                                                                                                                                              Hangzhou Eggplant (肉末茄子, ròumòqiézi, p212) -- Not actually 'rou mo' since I made it without meat. I did replace the pork with diced soaked shitakes rather than leaving it out. I didn't salt the eggplants, despite her suggestion to salt them, so I think that's why this came out a little bit bland. I love making Chinese-style eggplant dishes with deep-fried eggplant, but it is time consuming.

                                                                                                                                                                                                                                                                                              1. w
                                                                                                                                                                                                                                                                                                will47 RE: buttertart Jul 7, 2012 02:57 PM

                                                                                                                                                                                                                                                                                                Made chili oil using the method in the new book. A few interesting things to note:
                                                                                                                                                                                                                                                                                                1) She now tells you to take out the seeds when making your own crushed chilis (vs. Land of Plenty, where she says to leave them in). The method is changed in a few other ways too, mostly for the better. I used locally available whole Sichuanese Chaotianjiao.
                                                                                                                                                                                                                                                                                                2) This is probably obvious to some, but I think the measures (like 4 oz / 100g) are dry measures, not weight. I used 1.5 oz by *weight* homemade crushed chilis, with all seeds removed, to 1 C oil, and it was too strong (the recipe calls for 4 oz / 2 C oil). I diluted it with a bit more oil. I can eat pretty spicy food, and she says it's not supposed to be "knock you out" strong.
                                                                                                                                                                                                                                                                                                3) As she notes, it's very easy to burn the chilis when toasting them, though you do need to get them toasted enough to have the right flavor and to grind up easily (I use the food processor, one of the options given in LoP, though she only mentions mortar and pestle here). This batch was on the edge. I may just give up and use pre-crushed ones next time.

                                                                                                                                                                                                                                                                                                13 Replies
                                                                                                                                                                                                                                                                                                1. re: will47
                                                                                                                                                                                                                                                                                                  buttertart RE: will47 Jul 7, 2012 04:03 PM

                                                                                                                                                                                                                                                                                                  will47, could you possibly post a photo of the chaotians and the package they came in?

                                                                                                                                                                                                                                                                                                  1. re: buttertart
                                                                                                                                                                                                                                                                                                    will47 RE: buttertart Jul 7, 2012 11:29 PM

                                                                                                                                                                                                                                                                                                    Posted about them upthread:

                                                                                                                                                                                                                                                                                                    Photo is in
                                                                                                                                                                                                                                                                                                    (via http://chowhound.chow.com/topics/6909...


                                                                                                                                                                                                                                                                                                    Same brand, same packaging. It says "朝天" and then "干辣椒". Manufacturer is 'Fu Chuan' (福传), though their website seems to be dead. The importer is local -- 'New Way Import' in Monterey Park, and even here, I've only seen them at one or two stores. The same company apparently makes a crushed version, but haven't seen it around. There's another place that used to carry crushed chaotianjiao (labelled as such) from another manufacturer; haven't looked for them lately, but I'll see what I can see.

                                                                                                                                                                                                                                                                                                    Two more photos attached. I've seen some folks express skepticism because they're not the super squat type. I'm pretty sure that there are a bunch of types of peppers called chaotianjiao in Sichuan, but I haven't had any other types, so I really can't say whether these are the real deal or not.

                                                                                                                                                                                                                                                                                                    1. re: will47
                                                                                                                                                                                                                                                                                                      greedygirl RE: will47 Jul 8, 2012 04:08 AM

                                                                                                                                                                                                                                                                                                      In her class, Fuchsia said she often uses crushed korean chilli pepper to make her chilli oil. I also very much doubt it's 100g by volume rather than weight - but rather that your chillies were on the spicy side. And actually, are you sure they were chao tian (facing heaven) chillies, because they don't look like it.


                                                                                                                                                                                                                                                                                                      1. re: greedygirl
                                                                                                                                                                                                                                                                                                        will47 RE: greedygirl Jul 8, 2012 10:54 AM

                                                                                                                                                                                                                                                                                                        Since you mention that site, read the notes here:
                                                                                                                                                                                                                                                                                                        and here:
                                                                                                                                                                                                                                                                                                        Basically, I don't think there is only one "right" kind. The ones I have are squatter, smoother / waxier, and darker in color than regular Tianjin chilis (or arbol). All the Sichuan places I've been to here use longer style peppers of some kind (though they may just be regular Tianjin ones).

                                                                                                                                                                                                                                                                                                        The fresh ones I have growing right now (from a seed outfit in Canada) are the small, narrow type.

                                                                                                                                                                                                                                                                                                        I'm pretty sure the measurement (4 oz / 100g) *is* by volume. 1.5 oz by weight took up almost 8 oz by volume.

                                                                                                                                                                                                                                                                                                        I like Korean pepper flakes, but can't see them being the right flavor or heat for Chinese style chili oil.

                                                                                                                                                                                                                                                                                                        1. re: will47
                                                                                                                                                                                                                                                                                                          greedygirl RE: will47 Jul 8, 2012 12:40 PM

                                                                                                                                                                                                                                                                                                          Interesting, thanks.

                                                                                                                                                                                                                                                                                                          FWIW, measurements in English cookbooks are always by weight, not volume. And it does seem that she intends you to use the conical shaped facing heaven chillies. According to the link you provided, the longer, thinner ones are hotter, which would account for your experience.

                                                                                                                                                                                                                                                                                                          1. re: greedygirl
                                                                                                                                                                                                                                                                                                            will47 RE: greedygirl Jul 8, 2012 01:18 PM

                                                                                                                                                                                                                                                                                                            This is a galley of the US edition -- not final, but I think the measurements have been converted for North America. What quantity is given in the chili oil recipe in the British edition? 100g?

                                                                                                                                                                                                                                                                                                            1. re: will47
                                                                                                                                                                                                                                                                                                              lilham RE: will47 Jul 8, 2012 01:26 PM

                                                                                                                                                                                                                                                                                                              Yes 100g too. FWIW, I just put a preserving jar on an electronic scale and pour 100g of crushed chillies into it. Is there any other way of measuring 100g? It must be an American thing to measure weight by volume?

                                                                                                                                                                                                                                                                                                              1. re: lilham
                                                                                                                                                                                                                                                                                                                greedygirl RE: lilham Jul 8, 2012 01:51 PM

                                                                                                                                                                                                                                                                                                                I assume will47 means putting the chillies into a measuring jug up to the 4oz/100g mark. That isn't how we'd do it here.

                                                                                                                                                                                                                                                                                                                1. re: greedygirl
                                                                                                                                                                                                                                                                                                                  will47 RE: greedygirl Jul 8, 2012 05:20 PM

                                                                                                                                                                                                                                                                                                                  Most cookbooks for the US market only use weight for certain types of things (produce / meat). Since the US doesn't use the metric system, we rarely see recipes with X g of anything anyway, but '1/2 C' vs. '4 oz' tend to be used interchangeably when asking you to measure dry ingredients by volume.

                                                                                                                                                                                                                                                                                                                  FWIW, the US version of Land of Plenty specifies 1/2 C (no weight given) chilis for 2 C oil, and Revolutionary Chinese Cookbook specifies 1 C for a bit more than 2 C oil. Both specify to leave the seeds though. I wonder if she's had a change of heart about this (by recommending taking out the seeds), or if she is trying to tone down the heat for the wider audience this book is clearly intended for.

                                                                                                                                                                                                                                                                                                                  Has anyone tried the Wel-Pac dried chilis? They look about right to me, but don't specify a type either.

                                                                                                                                                                                                                                                                                                                  1. re: will47
                                                                                                                                                                                                                                                                                                                    lilham RE: will47 Jul 9, 2012 01:40 AM

                                                                                                                                                                                                                                                                                                                    Will, I think I'm starting to understand what you are saying. The 4oz being 4 fluid oz on the measuring cup? I think it's a difference in language. We'd never say 100g for anything other than weight. 1/2 cup in metric would be 125ml.

                                                                                                                                                                                                                                                                                                                    I'll recheck my books tonight. I'm fairly sure the chilli oil recipes in Sichuan Cookery and Every Grain of Rice both have similar oil to chilli ratios. Iirc, I used 70g for 450ml of oil. (Using a 500ml perserving jar).

                                                                                                                                                                                                                                                                                                      2. re: will47
                                                                                                                                                                                                                                                                                                        buttertart RE: will47 Jul 8, 2012 04:10 PM

                                                                                                                                                                                                                                                                                                        Here's a photo of the Fishwell (Chongqing packer) bag I recently got -- the chilis are less cascabel-style rounded than the ones I got previously from them -- and that are wickedly, mindblowingly hot--, but are more conical than the usual type (look like the ones in the link gg posted). They are of course just labeled hot peppers, no chaotian to be seen.

                                                                                                                                                                                                                                                                                                        1. re: buttertart
                                                                                                                                                                                                                                                                                                          will47 RE: buttertart Jul 8, 2012 06:43 PM

                                                                                                                                                                                                                                                                                                          That local market doesn't seem to have the ground Chaotianjiao anymore, so couldn't get a picture, but I did notice that they had the Fishwell ones (I think I've seen them at a couple of local herb stores). The importer is based in NJ, which is perhaps why you see them a lot on the east coast, and the manufacturer is based in Chongqing.

                                                                                                                                                                                                                                                                                                          The store I went to (not known for their fast turnaround of inventory) had two types -- the smaller kind, and the larger, more bullet shaped ones. Some had that dark red color, while others (whether from light damage or just variation) were a bit more faded. Unfortunately, one of the chilis had some mold on the inside. But just as an experiment, I'm making a 1/4 batch with the Fishwell brand peppers.

                                                                                                                                                                                                                                                                                                          Interestingly, they had the Fu Chuan brand Sichuan peppercorns, but not any of their chili peppers.

                                                                                                                                                                                                                                                                                                          1. re: will47
                                                                                                                                                                                                                                                                                                            buttertart RE: will47 Jul 10, 2012 05:09 PM

                                                                                                                                                                                                                                                                                                            I need to get some fresh hua jiao, come to think of it, mine's getting a bit ho-hum.

                                                                                                                                                                                                                                                                                                  2. buttertart RE: buttertart Jul 7, 2012 04:10 PM

                                                                                                                                                                                                                                                                                                    Last Saturday made chicken with chestnuts and the tiger salad with cucumber.
                                                                                                                                                                                                                                                                                                    Love the cucumber in the salad, makes it more salady and less condimenty. I had set out to make my standard so there were scallions in it but otherwise adhered to her recipe.
                                                                                                                                                                                                                                                                                                    Only had boneless skinless chicken breasts, so the chicken dish wasn't as succulent as it should have been, but what big flavor from so little effort. This is a dish dearly beloved by my husband, the Jiangzhe food maniac, and was easily as good as any of the NY restaurant versions. Thickened the sauce with some cornstarch because i figured boiling it down would make it too salty and dry out the chicken.

                                                                                                                                                                                                                                                                                                    1. buttertart RE: buttertart Jul 7, 2012 04:13 PM

                                                                                                                                                                                                                                                                                                      OOPS pics of the chicken and salad...we had this with toasted Wei-chuan shao bing (much better than the other brand available here) and the cucumbers in vinegar and hot pepper, etc, we always have around.

                                                                                                                                                                                                                                                                                                      1. JoanN RE: buttertart Jul 12, 2012 04:52 AM

                                                                                                                                                                                                                                                                                                        Yangzhou Fried Rice (page 258)

                                                                                                                                                                                                                                                                                                        Looked like a great clean-out-the fridge recipe. I had leftover rice; shrimp, pork, and peas in the freezer; a poached chicken breast in the fridge; and eggs and some scallions. And the picture looks so tempting. Should have realized reading the recipe that it’s seasoned with nothing more than salt, pepper, and chicken stock. It was lovely, but too subtle for me. I had to doctor it up with soy sauce and sesame oil. I’m afraid this dish only reminded me how much I’ve liked other recipes better.

                                                                                                                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                                                                                                                        1. re: JoanN
                                                                                                                                                                                                                                                                                                          lilham RE: JoanN Jul 12, 2012 05:19 AM

                                                                                                                                                                                                                                                                                                          It's a very popular dish in Hong Kong, if it's what I think it is. (I'm at work so can't check the chinese name in the book). It usually has barbecue pork, which probably will give the fried rice a much stronger and sweetish flavour.

                                                                                                                                                                                                                                                                                                          1. re: lilham
                                                                                                                                                                                                                                                                                                            JoanN RE: lilham Jul 12, 2012 05:49 AM

                                                                                                                                                                                                                                                                                                            The recipe does call for ham, but I didn't have any. And the pork called for is raw, not cooked. I had some Chinese sausages and thought about adding them but didn't and I'm sure I would have liked barbecued pork in it a great deal. But frankly, I just have a preference for more heavily spiced Chinese food. Much as I hate to say, or even think, it, it may just be that as I get older my taste buds just aren't as sensitive as they once were.

                                                                                                                                                                                                                                                                                                            1. re: JoanN
                                                                                                                                                                                                                                                                                                              lilham RE: JoanN Jul 12, 2012 08:16 AM

                                                                                                                                                                                                                                                                                                              I dont think ham, raw pork or sausages are good substitute for barbecued pork. It has a very strong and distinctive flavour.

                                                                                                                                                                                                                                                                                                        2. w
                                                                                                                                                                                                                                                                                                          will47 RE: buttertart Jul 16, 2012 12:49 PM

                                                                                                                                                                                                                                                                                                          Made double batches of the smoky eggplant and the vegetarian clay bowl "chicken" for a picnic yesterday - both went over quite well, and were gobbled up pretty quickly.

                                                                                                                                                                                                                                                                                                          1. buttertart RE: buttertart Jul 16, 2012 02:58 PM

                                                                                                                                                                                                                                                                                                            Calling all qiannings! Closest thing to the Mongolian BBQ we miss from the Aristocrat is the cumin beef in this book. It's chao not zha, "only" 4 tb oil. Serve it in shao bing with a passel of cilantro and you'll be seeing portraits of Chiang Kai-Shek and Sun Yat-sen and big fat pay phones and boiled peanuts. Love this dish. No pic because it was lapped up as soon as it hit the table. The radish salad and cucumbers in the usual dressing with. MAKE THIS! Oops, was I shouting?

                                                                                                                                                                                                                                                                                                            6 Replies
                                                                                                                                                                                                                                                                                                            1. re: buttertart
                                                                                                                                                                                                                                                                                                              emily RE: buttertart Jul 16, 2012 03:25 PM

                                                                                                                                                                                                                                                                                                              We ate the EGOR version of Cumin Beef yesterday for dinner -- no scallions so I added cilantro as a garnish. Delicious!

                                                                                                                                                                                                                                                                                                              1. re: buttertart
                                                                                                                                                                                                                                                                                                                JoanN RE: buttertart Jul 16, 2012 03:36 PM

                                                                                                                                                                                                                                                                                                                Wow! That's saying something! The peppers in the new version kinda put me off. That, and that I love the other version so much I'm almost afraid to try this one. Did you make it as written? What cut of beef did you use?

                                                                                                                                                                                                                                                                                                                1. re: JoanN
                                                                                                                                                                                                                                                                                                                  buttertart RE: JoanN Jul 16, 2012 04:37 PM

                                                                                                                                                                                                                                                                                                                  Sliced up 2 so-so strip steaks we had. I only put the red chili pepper in (used 3 of those Thai ones), not big on green or red peppers here. Served it on a bed of cilantro (the Old Sichuan and some other places serve it on a bed of cilantro and raw onions). YUM!!!

                                                                                                                                                                                                                                                                                                                  1. re: buttertart
                                                                                                                                                                                                                                                                                                                    JoanN RE: buttertart Jul 16, 2012 06:11 PM

                                                                                                                                                                                                                                                                                                                    Sold! I'll leave out the peppers and go with the cilantro and onions. Love that idea!

                                                                                                                                                                                                                                                                                                                    1. re: JoanN
                                                                                                                                                                                                                                                                                                                      buttertart RE: JoanN Jul 16, 2012 06:29 PM

                                                                                                                                                                                                                                                                                                                      It is superb. Was tempted by the leftovers tonight but thought that would be just too mean.

                                                                                                                                                                                                                                                                                                                2. re: buttertart
                                                                                                                                                                                                                                                                                                                  qianning RE: buttertart Jul 16, 2012 04:32 PM

                                                                                                                                                                                                                                                                                                                  LOL! I've been holding out for the American printing....this attitude may not last....spying portraits of Peanut while eating boiled peanuts, now that's a Taiwan memory.

                                                                                                                                                                                                                                                                                                                3. m
                                                                                                                                                                                                                                                                                                                  MelMM RE: buttertart Jul 16, 2012 03:04 PM

                                                                                                                                                                                                                                                                                                                  My copy arrived today - UK edition. I decided I couldn't wait until the US edition came out. I've been flipping through it, enjoying the photos, and it looks like it will be a very useful book of everyday dishes. I like the extensive treatment of vegetables. I hope to start adding my own reports to the thread soon.

                                                                                                                                                                                                                                                                                                                  1. m
                                                                                                                                                                                                                                                                                                                    MelMM RE: buttertart Jul 31, 2012 08:20 AM

                                                                                                                                                                                                                                                                                                                    Black Bean Chicken, p. 116

                                                                                                                                                                                                                                                                                                                    I was looking for a quick weeknight stir-fry, and wanted to use up the almost whole green pepper I had in the fridge. This recipe looked like it fit the bill. It calls for chicken thighs, but I used breast, as I already had some on hand (unusual for me, but I am cooking for one right now, and it is easier for me to get breast meat in small quantities). The meat is marinated in Shaoxing wine (I'm out, so I used bourbon), salt, potato starch, and light and dark soy sauce. In an interesting reversal of the usual order, the pieces of pepper are added to the wok first, stir-fried briefly, then removed to a plate. Then the meat goes in, followed by garlic and ginger, then fermented black beans, and finally ground chiles. Looking in the glossary to see exactly what sort of chiles were called for, I learned that by "ground" she means "coarsely ground or flakes." So flakes it was. Then the green peppers are added back to the wok, and everything is stir-fried until done. Scallion greens are added at the end, and the dish is finished with a drizzle of sesame oil.

                                                                                                                                                                                                                                                                                                                    This was delicious and exactly what I was looking for last night. It is my favorite of the dishes I've made from this book so far, and will go into my regular stir-fry repertoire. I think you could really play around with the vegetable portion, depending upon what is on hand. Quick, easy, versatile - that's my idea of the perfect weeknight dish.

                                                                                                                                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                                                                                                                                    1. re: MelMM
                                                                                                                                                                                                                                                                                                                      Allegra_K RE: MelMM Sep 5, 2012 06:15 PM

                                                                                                                                                                                                                                                                                                                      +1 on the black bean chicken, though in my case I used shrimp. It worked beautifully, with the glossy dark sauce clinging tantalizingly to the shrimp.There was just enough sauce to coat everything nicely and have enough left over for the rice. I upped the veggies, using two coloured peppers, creating a great visual appeal as well. I have to agree with MelMM that this is one of the better recipes in this book, at least of the ones I've tried. Will be making this often.

                                                                                                                                                                                                                                                                                                                      1. re: MelMM
                                                                                                                                                                                                                                                                                                                        beetlebug RE: MelMM Oct 21, 2012 07:35 AM

                                                                                                                                                                                                                                                                                                                        Black Bean Chicken, p. 116

                                                                                                                                                                                                                                                                                                                        I made this the other night and really liked it. It was a bit of a surprise to me, only because I am not a fan of green peppers. But, my CSA has been giving me green peppers galore and I've been using them up in a bunch of different stir fries.

                                                                                                                                                                                                                                                                                                                        I made a few minor changes. I used 3/4 lbs of boneless skinless thighs. I did up the marinade amounts and slightly upped the chopped garlic and ginger. Instead of ground chiles, I used salted chiles. And, lastly, I used Grace Young's method of stir frying (sear meat for one minute and then stir fry).

                                                                                                                                                                                                                                                                                                                        I probably could have used a bit more pepper since my chicken to pepper ratio was off. This dish was delicious and it made the green peppers a bit more palatable to me.

                                                                                                                                                                                                                                                                                                                        1. re: MelMM
                                                                                                                                                                                                                                                                                                                          Gio RE: MelMM Dec 21, 2012 05:04 AM

                                                                                                                                                                                                                                                                                                                          Black Bean Chicken, p. 116

                                                                                                                                                                                                                                                                                                                          Made this last night an count us in as liking it as much as you and others. Had to substitute two chicken breasts for the thighs but had everything else. Superb dish with very good flavor. Served with steamed brown basmati and the Stir-Fried Broccoli With Chilli and Sichuan Pepper on page 174. That was the 5th time making the broccoli.

                                                                                                                                                                                                                                                                                                                        2. Gio RE: buttertart Aug 4, 2012 06:37 AM

                                                                                                                                                                                                                                                                                                                          Stir-Fry Oyster and Shiitake Mushrooms with Garlic, Pg. 232
                                                                                                                                                                                                                                                                                                                          (Suo Chao Shuang Gu)

                                                                                                                                                                                                                                                                                                                          In her introduction to this recipe Ms Dunlop states that any variety of mushroom or combination thereof may be used for this dish... Since I had a large amount of white button mushrooms that's what I used. Also, stock is another ingredient I had to substitute for and I used dry vermouth. (truth be told my mother always used white wine when sauteing mushrooms and I have adopted her method) In spite of these deviations the finished dish was luscious.

                                                                                                                                                                                                                                                                                                                          Prep and slice the mushrooms into bite size pieces lengthwise. Heat the wok, add oil or lard (I used peanut oil), then add chopped garlic. Stir-fry for a few seconds, add the mushrooms and stir-fry for a couple of minutes. Pour in the liquid, cook down considerably - till the mushrooms are cooked through, then sprinkle with a bit of salt. Toss in chopped scallions, mix everything together and serve. We liked this very much. It was a tasty accompaniment to the Spicy Sesame Noodles on page 282.