Posts tagged ‘Chinese’

January 23, 2012

Recipe: The perfect egg fried rice

A few days ago the Guardian newspaper offered up its advice on how to make the perfect egg fried rice. Glad to see it didn’t differ to much from our own here at ETP Towers – other than the non-addition of garlic. I think at the moment I’d also revise our version and go with the paper’s, although it’s a matter of personal taste. The newspaper’s recipe is here. X-ref with our own here.

June 16, 2011

Last night’s dinner: Shiitake mushroom and Chinese leaf broth

Sunday 5 June

This broth is all about the stock that gives it its depth of flavour. The essential ingredient is dried shiitake mushrooms, soaked in hot water for an hour to leach out their earthy flavour before making the soup/stew. The rest of the method is mainly about adding spice – and greens. We got the basic recipe from a Japanese friend, who passed it on from a Korean friend. I’m not sure where it originates.

So, first, soak a small pack of dried shiitake mushrooms in hot water for an hour or so until they are soft and you have a litre or so of earthy brown stock. Next, in a large soup pan, fry a medium onion in a little oil (a mix of sunflower and sesame oil works well). Then add fresh sliced shiitake mushrooms (oyster or chestnut will also be fine) – about 10 of them, or a typical supermarket tray of them. Fry for 5 minutes. Next, add a 2-inch piece of grated fresh ginger, a finely chopped clove of garlic and some chopped fresh chilli (as much as you can take – it should be hot!). Then add half a head of roughly chopped chinese leaf, followed by the dried shiitake mushrooms and their stock. Add around 750ml of boiling water and then simmer down for around 40 mins until the dish is somewhere between a thin broth and a hearty stew. When just about done, add a handful of rice noodles and heat through for an extra 5 minutes until they’re cooked through. Serve immediately with a garnish of coriander leaves. To reiterate, the soup should be as spicy as you can take it! Serves 2.

April 23, 2011

Last Night’s Dinner: Thai salad

Friday 22 April

…yesterday’s lunch, actually. Ella made a Thai salad with some lovely Asian baby salad leaves, shredded white cabbage and Chinese leaf, pepper, herbs and chilli. The salad is pepped up with a dressing made with lime and lemongrass. Love it – and eating al fresco on the balcony is always a winner.

March 7, 2011

Last Night’s Dinner: Mushroom Egg Foo Yung

So, what do vegetarians eat? Well, last night we made a rather comforting bowl of Mushroom Egg Foo Yung with Fried Rice.

It’s perhaps fitting that it should be the first of our ‘Last Night’s Dinner’ entries as I’ve long been a lover of this dish – except I only used to have it in takeaway form with that signature taste of nasty MSG. Ella is a convert to the home-cooked version.

Basically, of course, it’s a mushroom omelette with rice. For the omelette we stir fried chestnut mushrooms with a split of sunflower and sesame oil before adding the beaten eggs. This is done after making the rice though. And the trick to good fred rice is to boil the rice well in advance and leave to cool completely. Trying to fry hot, just-boiled rice is self-defeating as it steams and becomes puddingy. While frying we added a clove of garlic, some chopped spring (salad) onions and some peas – a little greenery is always good. And, of course, soy sauce. When the rice looks slightly glistening and crackles a bit in the pan, then you’re getting there. Then make the omelette, chop it up slightly once it’s set and golden – and bowl it up. Comfort food for a Sunday night.