Sunday, February 16, 2014
Thursday, January 23, 2014
Many families just pop a few sausages into their rice cooker if making fried rice. The rose wine or rice vinegar rose flavored make the rice more aromatic. Try steaming the sausage and slicing thin in scrambled eggs with a few sliced scallions and a touch of Fish Sauce. In my kitchen, these sausages find their way in ramen, soups, and hot pots.
Monday, November 4, 2013
Saturday, April 6, 2013
Friday, March 1, 2013
Seasoning or Sauce
Chinese Maggi Seasoning Sauce
European Maggi Seasoning Sauce (from an extract of corn gluten and soy protein mixed with water)
Thai Golden Mountain Sauce similar to Maggi. Uses two flavor enhancers but no MSG. The flavor enhancer disodium guanylate is, according to Wikipedia, "produced from dried fish or dried seaweed" to create the taste of umami.
Bragg’s Liquid Aminos
Knorr Liquid Seasoning
Kitchen Bouquet Browning & Seasoning Sauce
Lee and Perrins Worcestershire Sauce (Anchovy Sauce)
Soy sauce made from soy and wheat (tamari)
Low Sodium Soy Sauce Kikkoman
Here are some of my commonly used seasoner in my kitchen. (If only I had a bigger kitchen sigh...)
Thursday, February 21, 2013
5~6 Boneless, skinless chicken thighs, cut into thin bite sized pieces
Pick out any black seeds and stems from a tablespoon of
Prepare garlic, ginger, and scallions. Assemble the sauce ingredients in a small bowl.
Cut the chicken into thin bite sized pieces. Thin strips cook quickly and maintain tenderness when flash cooked in a hot wok. Add the marinade ingredients and stir in the chicken pieces. Let marinate 15 minutes.
Into a hot wok, add peanut oil and then toss the chilies until fragrant. Add and stir-fry chicken for several minutes until nearly fully cooked. Now add the ginger, garlic, and spring onions and stir-fry another minute. Stir the bowl of sauce ingredient then add to wok. Thicken the sauce then add peanuts. Remove from heat. Sprinkle with ground
|Sichuan (Schezuan) Pepper aka Prickly Ash|