So, I'm just reading some of the threads regarding Chinese food and there's a lot of stir fries or westernised type of Chinese cooking and I thought I would start this blog for anyone who would like to try something a little bit more authentic. Well as much as seeing my mummy cooking for me in the past authentic. Obviously there are different regional foods and I can not say which specific region my recipies will be from. They range from being born out of the Hakka people and might be mixed with a little of the Cantonese as well.
I'll try and do one recipie a week. This way at least it will also encourage me to cook more Chinese food at home as well instead of my usual repetoire.
So to start of with, some of the essentials you may want to have in your cupboards if you don't have them already.
Utensils/ pots:
Wooden chopsticks
wok or frying pan
rice cooker or pot will do
Sauces:
either mushroom sauce or veggie oyster sauce
soy sauce (low salt and without msg)
tomato ketchup
chilli oil (watch out for dried shrimp)
Fermented soya cubes (comes in a glass jar with a red top)
seasame oil
salted black beans
yellow miso paste (I know that this is essentially japanese but there's no Chinese alternative)
fermented brown rice miso
Dried ingredients:
dried beancurd sticks
mung bean vermicelli
dried ho fun noodles
thin yellow noodles (these do not have egg and some are called vegetarian noodles)
All of these ingredients can be found any in good Chinese supermarket.
Sometimes I will use mock meats as they soak up the flavour of the sauce and just give you something to bite into.
ok I'm going to start off with soup noodles I had this lunch time.
To serve 2
Ingredients
Dried ho fun about half pack
fresh ginger to your taste
fried tofu about 8 pieces
watercress two handfuls
spring onion chopped
soup base:
1 tbs fermented rice miso
1 tbs yello miso paste
splash seasame oil
First boil noodles until soft (approx 5-8 minutes) then drain and rinse in cold water. This is important otherwise noodles will be creamy and sticky.
set aside.
prepare soup by bring water to boil-about 200-300 mls
add miso pastes and sliced ginger.
Boil for about 5 minutes to allow ginger to infuse
add splash of seasame oil
add tofu (if you can't find fried tofu use firm tofu and just grill before adding to soup base)
add water cress to wilt
add noodles to reheat
bring to quick boil
serve in two deep bowls
add spring onion
enjoy.
You can add some chilli oil after as well if like.
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