chinese

Fen Si Noodles

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Bean Noodles
Ground Meat
Cabbage
Soy Sauce
Chili Garlic Sauce
Water

Cover bean noodles in cold water and let soak to soften.

Fry ground meat until fully cooked. Add chopped cabbage and cook until softened. Add soy sauce until a bit saltier* than you would eat as is. Add a few spoons of chili garlic sauce. This is largely determined by your taste and how spicy* you want it to be.

Set heat to very low. The soaked noodles will now be softened, but not cooked. Drain them and add them to the meat. Thoroughly mix the noodles with the meat until all the noodles are covered with sauce. Add enough water to help the sauce fully cover all the noodles, and then cover and turn off the heat. The extra water and steam will cook the noodles… it doesn’t take too long.

*Note: The noodles absorb quite a bit of the saltiness and spiciness, so I usually season the meat quite a bit stronger than I would if I were just eating the meat.

Chili Garlic Sauce

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Garlic – 5-6 cloves
Chilies – 10-12
Vinegar – 3 tbsp
Sugar – 1 tbsp
Shallots – 2
Sesame oil 2-3 tbsp
Salt to taste

Loosely chop chilies and garlic, then “roast” in a pan with a little bit of sesame oil. Add in the chopped onion and keep it going until softened.

Add everything into a food processor and blend until fully blended and chopped. Add extra salt, vinegar, and sugar to taste.

Chinese Chicken and Potato Stew

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Whole Chicken
Potatoes
Carrots
Onion
Garlic
Ginger
Cinnamon Stick
Star Anise
Rice Vinegar
Soy Sauce
Oyster Sauce
Sugar
Pepper

Heat some sesame oil and lightly fry sliced onions until translucent. Add chopped garlic and minced ginger and cook until fragrant. Add anise and cinnamon and cook until fragrant. Add chopped potatoes and carrots. Add vinegar, soy sauce, sugar, and oyster sauce, then fill with water until potatoes are covered. Bring to a boil then let simmer for 45 minutes. Add small amount of cold water and corn starch or flour until desired thickness.

Taiwanese Spicy Beef Noodle Soup (Niu Rou Mian)

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Seared Beef Chunks
Water
Soy Sauce (the good stuff.. none of that die nasty junk)
Onions (lots)
Garlic (lots)
Ginger (goodly amount)
Star Anise
Pepper Corns
Spicy Chili Peppers
Carrots

Noodles
Spinach
Cilantro
Green Onions

Lets just start by saying that if you can do a broth with beef bones its better, but if not its still good.

Sear beef chunks then add to pot or slow cooker. Chop onions into thin strips. Chop garlic into large chunks. Add water, soy sauce, onions, garlic, and spices. Let cook for a long while. Adjust soy sauce, garlic, pepper, and spicy peppers along the way to taste.

Serve with raw spinach and noodles, and garnish with cilantro and green onions.

Dumpling Skins

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Here in Israel we don’t really have access to a lot of Asian things. The ingredients are often here, but the items themselves are either not available or very little selection. Tofu for example is few and far between, and very expensive. We found a place to buy dumpling skins.. but yeah.. not a very good experience. On to making our own..

2 Cups Flour
1/2 Tsp Salt
2/3 Cups Water

Combine then kneed together until it holds together well but is not sticky. It should be firm and slightly dry. Place in a plastic bag with no air on the counter. It needs to rest for at least 20 minutes, but can rest a lot longer.

When ready, cut half the dough out and leave the other half in the bag to stay moist. Roll the dough into a log, then cut small into thin pieces.

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This batch was done with 1 Cup White Flour, 3/4 Cup Wheat Flour, and 1/4 Cup Ground Flax Seed

 

Roll each piece on a floured surface. That’s it.. its pretty easy actually.. just takes a bit of time.

Boazi

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When mom came to stay with is for a while she made all SORTs of yumm foods. Before she left she made a boat load of Boazi and froze them for us. This is inspired by hers but also combines Diane’s Won Ton flavors. They turned out fantastic and Jacob loves them.

Boazi Filling

1 Kilo Ground Pork
1/2 Kilo Shrimp (cleaned and ground)
3 Tbsp Corn Starch
3 Tsp Five Spice
2-3 Green Onions
1/2 Bunch Cilantro
1 Cup Chinese Dried Mushrooms (hydrated and chopped)
1 Medium Piece Ginger Root
2 Tbsp Sesame Oil
2 Tbsp Soy Sauce
2 Cups Finely Chopped Cabbage (Nappa)

Put dried mushrooms in a bowl and fill with hot water. Place another bowl on top to hold them down into the water to hydrate and set aside.

Clean and grind shrimp and pork. Chop cabbage into very fine pieces. Chop very fine or put green onions, cilantro, mushrooms, and ginger into food processor.

Mix everything together.

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Boazi Dough

3 Cups Flour
3 Tbsp Active Dry Yeast
2 Tbsp White Sugar
2 Tsp Salt
1-1 1/2 Cups Warm Water

Mix dry ingredients in a large bowl. Slowly add warm water a little at a time. Thoroughly mix before adding more. Kneed dough until thoroughly mixed. It should be slightly dry and not sticky. Place in a covered bowl somewhere high to ferment for at least an hour.

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Once doubled in size punch out the air and work into a roll. Let rest then cut into pieces. Roll the pieces into slightly thick skins and fill.

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Steam or pan fry.

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