kitchenklutz: (pad thai stirfry)
Yesterday for the Superbowl, I wanted something out of the ordinary... so I went back to my old favorite, homemade Chinese. I considered homemade dumplings for a while, but in the end passed on that to make something old, and something new.

Something old: Kung Pao Chicken )

... and something new: Szechuan Braised Meatballs )

Both were extremely tasty, and went perfectly with the white rice I had steamed up earlier.

Kung pao chicken is an old favorite of mine, something I grew to love back when I lived in California and couldn't find a satisfactory take-out version of on the East Coast -- which was, among other things, what prompted me to start experimenting with cooking my own Chinese food. Too often in the East, what seems to pass for "kung pao chicken" is just diced chicken with peanuts drenched in hot oil -- yuck! My recipe has a great deal more going for it, though it's still spicy enough to raise sweat on your brow.

Szechuan braised meatballs was a new recipe for me, and I didn't quite have an image in mind when I began making it. Regardless, it turned out delicious -- the five-spice powder and Szechuan sauce combined with the beef broth to make a tasty, well-spiced side dish. The only complaint I have about it was that it seems like there aren't enough meatballs! Next time I might up the amount of ground beef to 1.5 lbs., because the broth (and my skillet) are definitely enough to contain another 6 - 8 meatballs.
kitchenklutz: spoons and bowls (Default)
Finally back home from Thanksgiving, and all the feasting got me once again inspired to try out some various types of cuisine. So I pulled out a Chinese cookbook that I haven't drawn heavily from -- one of my first, actually -- and started glancing at bookmarked pages to see if anything caught my eye. One did, I made a few adjustments in mid-stride, and this is what I ended up with.

Stir-Fry Pork with Oyster Sauce )

Not quite as spicy as I'm used to, but I'm fairly content with it. The original recipe didn't include the chili garlic sauce or the celery (among other things); I threw both in to give a little extra texture and bite. Overall, not bad -- I'll certainly try making it again in the future.
kitchenklutz: spoons and bowls (Default)
Originally gotten from here, on the Good Morning America recipes page.

Continuing my desire to try out a new recipe about every week, I spotted some interesting possibilities that Emeril had put up and decided to give this one a try. Without further ado, Emeril's Spicy Pork Stir-Fry with Green Beans. )

Overall, I have to say I was underwhelmed by this recipe. It's not bad, mind you; it's perfectly edible and somewhat tasty. However, it's not really all that spicy, and my suspicion is that the relatively large amount of chicken broth in the sauce dilutes it somewhat. Easy enough to make (and for the green beans, I just used 3/4 of a package of them, frozen), but probably not a recipe I'm going to go back to again and again. It just doesn't feel up to Emeril's usual quality, and I know I've got better Chinese/Asian recipes already under my belt.
kitchenklutz: spices in bottles (spice bottles)
Adapted from another one of the discovered trove of Chinese recipes, I kind of threw this one together from a couple of different sources. I tinkered with some of the quantities on the ingredients, because parts of it seemed far out of proportion to what else was up there. Nonetheless, I ended up with a surprisingly tasty result -- pleasantly comparable, I must argue, to the kinds of Chinese dumplings (potstickers, specifically) I've eaten in restaurants or bought in frozen packs at the market.

Juicy Fried Dumplings )

Hoisin Dipping Sauce )

Overall, I was very pleased with the way these came out. For cooking the potstickers, I do recommend edging towards a 7-minute cook time rather than 6 minutes -- it makes them a bit crisper without being overcooked. Your mileage may vary, of course.
kitchenklutz: spoons and bowls (Default)
A few months back, I had stumbled into a trove of Chinese recipes online while searching for a recipe for, if I remember right, Hunan beef. The homepage for the site itself seemed to be under password protection, but because I'd come in via Google directly to a recipe page (and managed to figure out the form of the directories on the site for various types of recipes) I grabbed as many of them as caught my interest. I've been meaning to try some of them out ever since, but lacked either time or ingredients.

Today, I'm home sick with a cough and congestion, so I decided to try my hand at making...

Peddler's Hot and Spicy Noodles (Dandan Noodles) )

Overall, very simple and quick to make -- perfect for a late dinner or when you don't have much time to cook. With the listed amount of chili oil, though, it was very spicy-hot -- even for my heat-loving palate. Good, filling fare, but be cautious if your body doesn't agree with spicy food.
kitchenklutz: knife and onions (knife and onions)
An old favorite recipe of mine is Mongolian beef, gotten from a friend on LiveJournal. I also found a recipe for Mongolian hoisin sauce in my new Martin Yan's China cookbook, so I decided to try making my old recipe with this new sauce.

Mongolian Beef (with Choice of Sauces) )

Regardless of which sauce you choose, this is an absolutely savory recipe with some spicy bite. (Personally, I prefer the oyster-bean sauce over Yan's Mongolian hoisin sauce recipe. This is mostly because 1/3 cup of hoisin sauce is the bulk of an 8-oz. bottle from the market -- and at $3.29/bottle, I'd rather use small quantites of varied sauces and make my condiments last.)

You can serve this with rice, with noodles, or just by itself as a snack -- incredibly tasty.

Crossposted from Kitchenklutz.
kitchenklutz: spoons and bowls (Default)
For my birthday yesterday, prior to my weekly poker game, I didn't go out to dinner. Nope, I went to the bookstore and bought (among other things) two cookbooks -- Emeril's Potluck (149 recipes) and Martin Yan's China (101 recipes). 250 new recipes in all, to try out.

Anyways, I had a thought along the lines of the book/movie "Julie & Julia" -- why not see how many of these recipes I can make in one year? 250 recipes in 365 days is definitely doable. Of course, this means I'm going to have one hell of a lot of leftovers to give away, as most of these dishes are meant for more than just a few people, but ... really, why not?

It'll be fun, and I'll vastly expand my culinary horizons. Plus I can post my reactions and critiques, if any. So, a goal!

Day: 1.

Recipes completed: 0/149 (EP), 0/101 (MYC).

Crossposted from Kitchenklutz.


kitchenklutz: spoons and bowls (Default)

March 2015

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