2008-08-28 of the Recipes of Linus | 3 Comments » After Linda's post about Grandma's pork , we got a recipe served to us by the author Pauline commented. Although it is not just Grandma's pork, but it is a good example of the popular cooking method behind. Here is Pauline recipes:
At Chinese restaurants in Sweden usually law also called for the two-times-in-pot-meat (Huiguorou in Pinyin) and there is as usual a bit different variants, it is sometimes with bamboo shoots and green pepper and celery in the recipe. I have a recipe for Two-times-in-pot-pork from Ningtsu Malmqvist's recipe book "Ningtsus Chinese Cookbook" which is incredibly good!
Ingredients (4 servings):
500 gr.bogfläsk
1 chopped garlic
1 green leeks, cut into 1 cm. long pieces
1 tbsp. soy
1 tbsp. sherry or dry white wine
1 tbsp. black beans (or 1 tbsp. extra soy)
1 tsp. Sambal oelek
1 tbsp. Hoisin sauce
2 tbsp. oil for frying.
Here's how:
- Rinse the meat, put it in a saucepan, cover with cold water and let it boil over high heat.
- Put on the lid, reduce heat and boil for 30 minutes. Add the meat to cool.
- Cut it into square pieces since.
- Heat oil in a wok or a frying pan. Add the meat when the oil is hot.
- When it begins to brown, add sambal oelek and soy, stir around.
- Then add the Hoisin sauce, beans, the chopped garlic, leeks and alcohol.
- Fry for another 2 min. and serve immediately!
In Stockholm, we serve a supergod Two-times-in-pot-pork on the arrest. Dragon House in the Horn Bruksgatan 26th Enjoy your meal!
Thank you Pauline for a good tip!
Other blogs on: Chinese recipes , Chinese food , cooked pork Double
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2008-08-14 at Dishes of Linus | No Comments » If you manage to get to either the north-western parts of Yunnan, western Sichuan and Tibet, others can be if you are lucky to come into contact with the Tibetan specialty yakte (aka butter tea).
We got a chance to try this local delicacy when we visited Deqin, a small village on the hillside whose main asset is its view of the 6700 meter high mountain of Meili Snow Mountain. The mountain is one of the Tibetans' holy and every winter thousands of pilgrims flock there to walk around it. Thus there was a lot of Tibetans in this area.
Thanks to our guide showed us the chance to spend an evening at the home of one of these families and tasting tea. Not good, but it slipped down with yak cheese and Tibetan bread. I felt like a privilege to sit in their kitchen with the whole family (including a slightly weathered grandmother who prayed with his constant bönehjul). They had a beautiful traditional Tibetan houses with cows on the ground floor and höloft upstairs.
Yakteet consists essentially of two ingredients, tea and yaksmör. Yaksmör is something that all Tibetan families have at home, it tends to hang a big lump of a hook in the ceiling in the kitchen. Although I disagree with its excellent taste, I can imagine that it works brilliant after a hard day at the high grass plains.
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2008-08-08 at Dishes of infancy | 2 Comments » At a restaurant in Shanghai, I was a type of double-cooked pork, which just there was called Grandma's pork. A fantastic right-watering in my mouth, even at this over a year later. The right consisted of unlikely crisp pork pieces that were both boiled and fried. The meat (and fat that naturally constituted half of the 3 cm cubes) were almost black with soy and other spices and glory offered a flavor combination of honey and cinnamon. In retrospect I regret that I was not at me to get a look in the kitchen to see it all cooked. I could have paid dearly for his chef secrets ... I have searched here at home but were unable to find the recipe. 'll Wait until I meet Shanghai again.
Update: Thank you very much for your recipe, Pauline! I've posted it as a completely separate item, Recipe: Double cooked pork
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