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Tuesday, August 26, 2008


I record Tsai's weekly PBS show to see what else is going on. There are recipes that are not in his other book which I bought when I was at his recipes. The recipes I have tried are excellent. A recent show has his father's noodle recipe which included the cranberry and hoisin like a couple of other recipes. One his here . One with chicken I will post after I make it so I can also post how we liked the recipe and maybe a photo.

Noodle Recipes

August 13, 2008

# 3 Thai bird chiles, finely chopped (these peppers have a very fiery taste)
# 1/4 cup finely chopped garlic
# 1 Tbsp. fermented black beans, rinsed and drained
# 1 red onion, finely diced
# 2/3 cup hoisin sauce
# 1 lb. ground beef, not too lean
# 1/2 cup Shaoxing wine
# 1 cup cranberries
# Cornstarch mixed with chicken stock, for thickening (optional)
# 1 lb. fresh or dried Shanghai noodles
# 1 cucumber, peeled, seeded, julienned
# 2 carrots, peeled and julienned
# 2 cups mung bean sprouts, picked
# Canola oil for cooking
# Kosher salt and freshly ground black pepper

Heat a large saucepan over high heat and lightly coat with oil. Swirl to coat bottom of pan and, when shimmering, add chiles, garlic, ginger, black beans and onion and saute until vegetables are soft, about 5 minutes. Add hoisin sauce and cook, stirring, to remove the raw flavor, about 2 minutes. Add beef and brown for about 6 minutes, breaking up any large chunks. Add Shaoxing to deglaze and add cranberries.

Reduce heat to low and simmer until liquid achieves sauce-like consistency. (You can add the cornstarch/chicken broth mixture to thicken, if necessary.) Season if necessary. Meanwhile, bring a large pot of salted water to a boil.

Add noodles, cook until al dente, about 5 minutes for fresh, 10 minutes for dried. While noodles are cooking, blanch bean sprouts and carrots in noodle water by placing them, separately, in a fine mesh strainer and holding in the boiling water. Drain noodles well and serve family-style, in a large pasta bowl. Ladle beef over and garnish with cucumber, carrots and mung bean sprouts.

Serves 4.

# 4 fresh shiitake mushrooms
# 6 large leaves Napa cabbage (about 12 ozs.)
# 1 lb. pkg. Chinese fresh egg noodles
# 1 Tbsp. sesame oil
# 2 Tbsps. soy sauce
# 3 Tbsps. vegetable oil
# 1 Tbsp. finely minced ginger
# 1 cup julienne carrots
# 2 scallions, finely shredded
# 1/4 cup chicken broth
# 1 Tbsp. oyster-flavored sauce

Clean the mushrooms. Remove and discard the stems. Thinly slice the caps.

Wash the cabbage leaves in several changes of cold water and allow to thoroughly drain in a colander until dry to the touch. Trim 1/4-inch from the stem end of the cabbage leaves and discard. Stack 2 to 3 cabbage leaves at a time and cut crosswise into 1/4-inch wide shreds.

In a 4-quart saucepan, bring about 2 quarts water to a boil over high heat. Add noodles, return to rolling boil and cook until al dente. Rinse under cold water and drain thoroughly. Transfer to a medium bowl, add sesame oil and 1 tablespoon soy sauce, and mix well. Set aside.

Heat 14-inch flat-bottomed wok or skillet over high heat until hot but not smoking. Add 1 tablespoon vegetable oil and ginger, and stir-fry 20 seconds. Add the carrots, scallions and mushrooms, and stir-fry 1 minute, or until the vegetables are just limp. Transfer the vegetables to a plate.

Add the remaining 2 tablespoons vegetable oil and cabbage, and stir-fry 1 minute or until cabbage begins to wilt. Add the cooked carrot mixture, noodles and chicken broth and stir-fry 2 to 3 minutes, or until noodles are heated through. Swirl in the remaining 1 tablespoon soy sauce and oyster sauce and toss to combine. Serve immediately to 4 or 6 persons as part of a multicourse meal.

-- Adapted from "The Wisdom of the Chinese Kitchen, Classic Family Recipes for Celebration and Healing", Grace Young, (Simon & Schuster, 1999, 282 pp.)

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