Berenjenas al estilo de Szechuan
2008-11-12 10:08:00 Que envidia poder decir que tu trabajo consiste en viajar y ser buscador culinario. De verdad que no se puede tener más suerte: una profesión estimulante y enriquecedora, donde tus aficiones sean además, tu fuente de ingresos. Ese es el caso de Alex, más conocido como Guru Masala, el editor del blog Cuadernos de cocina oriental. Según cuenta en su perfil ?me dedico a enseñar Asia a otras personas, soy buscador culinario y caminador?, y desde esa experiencia nos ofrece relatos de sus viajes y recetas de la cocina tradicional de los países que visita. Un blog culinario indispensable, con mucha información sobre ingredientes y platos asiáticos.De su página viene esta receta de Berenjenas al estilo de Szechuan, que me cautivo nada más leerla. Quizás la lista de ingredientes pueda ser un tanto complicada para los no iniciados en la gastronomía exótica, aunque no es complicado de encontrarlos en tiendas de alimentación asiática. En mi caso, disponía de todos los ingredientes menos de la s...
By: I+D en mi cocina
Szechuan Pasta Chicken Salad
2008-05-03 15:21:00 Ingredients: 1 lb thin noodles 3/4 cup soy sauce 1/4 cup peanut oil 2 cup mayonnaise 1 tablespoon dijon mustard 1/4 cup oriental-style sesame oil 2 whole boneless, skinless 1 chicken breasts 6 green onions, thinly sliced 2 carrots, peeled & coarsely 1 chopped 1 red sweet pepper, chopped 1 (8-oz.) can sliced bamboo 1 shoots, drained 1 (6-oz.) jar mini corn on the 1 cob, drained and thinly 1 sliced 1/2 cup chopped, fresh cilantro 1/2 lb fresh snow peas, trimmed, 1 cut into julienne, blanched 1 then cooled in cold water, 1 drained 1 lightly toasted sesame seeds 1 szechuan chili oil Instructions: Poach and cool chicken breasts. Cut into bite-sized pieces and reserve. Cook noodles. Drain and toss into a large bowl with 1/2 cup soy sauce, then peanut oil. Cool to room temperature, occassionally stirring the noodles to coat thoroughly. Combine mayonnaise with mustard, sesame oil and the remaining 1/4 cup soy sauce and chili oil to taste. Refrigerate until ready to use. Add chicken, gre...
Szechuan Chicken and Red Rice Salad
2008-04-25 16:57:00 In the back of my mind I have been aware that there is a whole range of rice varieties out there that our mild midwestern palates have yet to conquer; grains like black or red rice, but I never really thought about it much past ‘Hmm…. wonder what that tastes like?’ and then of course, ...
Szechuan Soup
2008-04-19 11:58:00 Ingredients 8 dried mushrooms 250g cooked prawns 7 cups chicken stock ½ cup dry white wine 1 tbsp soy sauce ½ tsp chilli sauce 2 tbsp cornflour ¼ cup water 125g ham, finely sliced 185g lean pork, finely sliced 30g Chinese pickles, finely sliced ½ x 225g can water, chestnuts, drained, sliced ½ red pepper, finely sliced 2 tsp vinegar 1 tsp sesame oil 1 egg, lightly beaten Directions Ingredients cont..: 1 tbsp water, ...
Fertigprodukte: Szechuan - Hot & Sour Soup
2008-01-13 15:07:00 Durch das weltweit enorm gestiegene Interesse an der thailändischen Küche hat auch die Lebensmittelindustrie dieses Feld für sich entdeckt. Immer neue Kreationen kommen auf den Markt, wie z.B. eine "Bangkok Suppe". Die nicht recht viel anderes ist, als eine chinesische Scharf-Sauer Suppe. In Thailand findet man diese Suppe jedoch nur in chinesischen Restaurants und hat mit der thailändischen
Regional Cuisine Of China: Szechuan Style
2007-12-25 01:13:00 The Szechuan style of cuisine arose from a culturally distinct area in the central western of part of China, a province known as Sichuan. This area of China came into its own culturally towards the end of the Shang Dynasty, during the 15th century. However, it was also the climate of the area that helped to shape the culinary traditions that were to arise from Sichuan province and make their way into the realm of international cuisine. The province from which the cuisine that the world knows as Szechuan evolved is often hot and humid, and this contributed to this necessity of preparing foods in ways that differ significantly from other regions of China. Szechuan cuisine is primarily known for its hot and spicy dishes, though naturally there is more to Szechuan food than spice and sauces rich and strong in flavor. A general overview of culinary history and trends reveals that, for the most part, areas that tended to spice heavily were areas in which the fresh food supply was not as r...
By: Cooking
Ajisen Ramen, Shanghai
2007-12-16 08:49:00 This Japanese fast food chain is one of our favorite places to grab a quick bite. The noodles are consistently good at every outlet and the menu is extensive enough to give you a good choice. We tried the spicy Szechuan beef fried rice for an early dinner before we headed to the train station to catch our train back to Ningbo.The restaurant is always packed and you have to share tables. We had to wait quite a while - I think noodles are always the quickest to serve.Our fried rice was worth the wait! It was really good - a 4 chili rating that made our scalp sweat! We felt so warm that we didn't even wear our winter coats when we got outside! For a while anyway :)What makes a good fried rice is if the rice is all loose and fluffy and the grains firm. This one was littered with lots of tender beef pieces and a preserved bamboo shoots. We literally suffered through out meal - sweating and feeling the raw pain in our mouths. But it was worth it!
By: Makanning
Szechuan Fish
2007-11-27 10:57:00 Directions : 16 pieces Fish (boneless) 2 tablespoons cornflour Pepper ½ tsp. 1 teaspoon garlic paste 1 teaspoon chili powder 1 teaspoon soya sauce Oil for frying As required Salt As required For the sauce : · 1 teaspoon ginger, finely chopped · 1 teaspoon garlic, finely chopped · 3 nos red chilies, dried and finely chopped · ¼ cup spring onion, finely chopped · 12 nos mushrooms sliced · ¼ cup capsicum, chopped · ¼ teaspoon pepper · Ajinomoto As required · Vinegar ½ tsp. · ½ cup chicken stock · ¼ cup tomato sauce · 1 teaspoon soy sauce · ½ teaspoon sugar. · ¼ teaspoon arlic chili sauce. · 2 tablespoons Cornflour mixed with 1 ½ cups water · 2 tablespoons oil · Salt As required Directions : 1. Wash and clean the fish and cut into 16 pieces. 2. Marinate the fish with soy sauce...
By: Food Network
Szechuan Chicken Skewers with Singapore Slaw
2007-10-13 10:53:00 This is another one of those recipes that apart from the marinating time is quick and simple to make. It is also healthy and very low in fat but very flavourful as all the ingredients have such distinct tastes, but when combined work oh so well together. That is why there is so much refrigeration time to allow for these flavours to really infuse together.Ingredients1kg Chicken breasts, cut into 1 inch piecesMarinade3 Tablespoons hoisin sauce (I use Blue Dragon brand, you can buy hoisin in most supermarkets or Asian grocery stores.)2 Teaspoons ketchup2 cloves garlic2 Teaspoons soy sauce11/2 Teaspoon Chinese chili sauce1 Tablespoon rice wine vinegar2 Tablespoons sherry11/2 Teaspoon sesame oil1. In a large bowl, storage container or Ziploc bag combine all the marinade ingredients, add chicken and refrigerate for several hours or overnight.2. Thread chicken onto water soaked wooden skewers or metal skewers. Reserve marinade3. To cook, either grill on BBQ or under the grill about 4-6 inc...
By: The Best Recipes
Szechuan Beef Low Carb
2007-09-19 13:18:00 Szechuan Beef Low Carb Induction Meal Tender strips of beef seasoned with soy sauce sesame seed oil garlic and ginger all in an authentic Szechuan sauce accented with toasted sesame seeds and crushed red pepper served with crispy broccoli and red peppers. Just 6g Net Carbs* Segnala presso:
By: uskshop
Szechuan Green Bean Tofu
2007-07-13 18:16:00 - - - - - - - - - - We'd like to introduce you to a new bean, fava. She's made a fantastic dish, check it out!- - - - - - - - - - This is one of my all time favorite dishes. Its super saucy and yummy served over rice, and pretty simple and quick to make. It's not super spicy, but depending on how hot you like your food, you can adjust the amount of chili paste you use. 1 lb extra firm tofu, cubed½ lb green beans1 small onion, cut into chunks2TB peanut oil1TB Chinese chili paste (I like the Lee Kum Kee chili garlic sauce)2 scallions, finely chopped1TB sugar4TB soy sauce3 cloves garlic, minced1tsp ginger, minced1TB sesame oil1½ C water4tsp cornstarch Mix the cornstarch and water together until dissolved. Cut the green beans into bite size pieces, and steam until tender. Make the sauce by mixing the chili paste, scallions, sugar, soy sauce, garlic, ginger, and sesame oil together in a bowl. Set aside. In a large skillet, heat the peanut oil over mediu...
By: Vegan Bean
Savoury Szechuan Soup
2007-05-15 18:23:00 Need something to spice up your taste buds? Try Szechuan. A quick soup to prepare using these ingredients:, wood ear, mushroom, char choy( a hot and spicy preserved vegetable) and chicken. Wood ear is a type of fungus, often use in chinese cooking and the Japanese too. Before using , soak the fungus in warm water ...
Stir-fry Szechuan French Beans
2007-04-27 10:16:00 Szechuan dishes are spicy and hot. Do try this dish using French beans, wash and leave it whole. Discard both ends of the beans. Ingredients: 400 gm French beans ( leave whole) 1 tablespoon preserved salted radish (choy poh), washed and chopped coarsely 1 teaspoon chopped garlic 2 tablespoon oil 3 to 4 dried red chillies, ...
Joe's Shanghai - Szechuan Beef Tendon Noodle Soup
2007-02-20 09:13:00 Whenever I'm craving a good noodle soup from Joe's Shanghai I can always turn to this, Szechuan Beef Tendon Noodle Soup. It contains the same thick noodles used in most of the noodle soups served at Joe's Shanghai. There are also some greens, but what makes this dish is the very tender beef tendon. The marinated beef tendon is so tender, it will fall apart in your mouth once you bite into it. No
By: Damned Good Food
Spicy Beancurd | Szechuan Tofu
2007-01-22 16:54:00 Prepared quite a simple dinner this evening for the 2 of us cause we wanted to watch Ally McBeal Season 5 series we borrowed from a friend. Not sure what it is about these so called series but once you pop the 1st disc in... you just can't stop.The dish I am featuring today is the Spicy Beancurd or Tofu. Another well known name for it is Szechuan Beancurd usually seen at chinese restaurants. Its a great side dish to accompany any non-spicy dishes like steamed fish and vegetables. I love this dish in particular cause its so tender and just melt in your mouth blasting with sour and spicy flavours. During preparation do be careful when cutting the Beancurd to keep it in well formed cubes. A technique I learned from a chef friend of mine is to use very cold knife to cut it... not very sure why tho but so far it works fine when I tried it.Ingredients3 Beancurds - cut into small cubes250 g minced Chicken150 g peeled Prawns - cut into three20 cc Chicken StockCapsicumCapsicum - cut into sm... |
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