I was planning to make dumplings, but I forgot to take out the dumping skins from the freezer, so, I needed to improvise. The beef pies I made are great as a snack, lunch or side dish. You don’t need many ingredients to make them, but some baking skills are required. These are spicy pies with a stuffing of beef mince, union and chilies. Obviously you can leave out the chilies if you don’t like spicy food. In that case you can try adding diced leek or sweet peppers
Wheat flour (use bread-flour if you can) (800 grams)
Take a large bowl and add all the flour, then add some warm water and knead until the dough becomes flexible. Then add some olive oil. The amount of water you need depends, so just add a little at the time until the dough is good enough to fold into any shape.
Step 2: the filling
Chop the union and chilies in fine pieces. Then add the ground pepper, sesame oil, salt an soy sauce and mix well
Step 3: making the pies
SeeHERE for an example. First roll the dough into a long sausage and cut it into pieces of about 3 cm. Put one drop of olive oil onto your hands and rub them. Then, take one piece of dough and spread it out. Then use a rolling pin or, as I used, a small empty bottle, and roll out the dough into a long leaf. Spread the filling onto the leaf (not too much!) and roll it up and place it on its side. Make sure you leave about 3 cm of the leaf left at the end. Don’t put filling onto this part, (this part is for closing the pie, otherwise if there is meat on it it, it won’t stick). Then use your palm gently to push down the roll into a flat pie. This part is most fun! But don’t push too hard though, otherwise you will have broken pie! (See photos for an example)
Step 4: baking the pies
Heat oil on a low fire. Fry the pies for 4 to 5 minutes on one side and flip them, then fry the other side 4 to 5 minutes. See below
TIP: these pies are delicious warm or cold. I bring them to work to eat them (and share with my hungry colleges!) Have fun!
I thought up the name for this dish when I tasted it! The fish texture is very juicy and nice and spicy. The proper name for this dish is: Shui zhu yu, which translates as: in water boiled fish. It is a Chinese dish from the Szechuan, a province located in the South West of China, and is famous for its tasty and very spicy cuisine. Instead of fish you can also use beef or shrimp.
The concept behind the shui zhu cooking style is that small pieces of (nearly) raw fish and vegetables are placed in a deep bowl, and then hot broth and oil is poured over them. The meat or fish only cooks slightly, and so it will retain its juicy texture.
This recipe is spicy, because I added dried chili and Szechuan peppercorns. Of course you can add as many or as few as you can handle.
Tip: If you use frozen fish, then cut it when still frozen, because this is easier. When already defrosted or fresh, then use a very sharp knife.
You will need:
Bean sprouts (100 grams)
Pangasius (or any other white fish, such as cod, 600 grams)
Coconut oil (or any other oil, if you don’t ave any)
Get to work:
Cut the fish in pieces of about 2-3 cm thick. Mix the corn starch, salt and egg white and marinade the fish in it
Boil 700ml of water (1.5 pints) and add a pinch of salt. Also add 1 spoon of chicken powder and boil the bean sprouts 3 minutes and remove from pan. Put the bean sprouts into a large bowl or pan as in this photo (SEE HERE). Leave the water boiling
Now add the fish to the boiling water and cook until just ready (+/- 2 minutes). Take the fish out of the broth and put on top of the bean sprouts
Bring the broth once more to boiling point and then pour it over the fish
Now heat 3 tablespoons of coconut oil (or another kind of oil) in a separate saucepan on low fire. Add Szechuan peppercorns and dried chilies and let them heat up (SEE HERE). When the peppers start to release a strong spicy smell, they’re done (1-2 minutes) Make sure that the oil is very hot
Finally, pour the hot oil over the fish
Optional: garnish with chives
Tip: This soup is not for eating directly (waaay to spicy!) but can be used later e.g. for boiling dumplings or noodles. It’s a waste to throw away. Also you could use it to make aChinese hot pot
Pidan is the Chinese name for what we call Century egg, and is a well known part of Chinese cuisine. It is a duck’s egg which is preserved in a layer of clay, ash and salt and left for several months in large stone pots. After this preparation, the yolk becomes almost black and the white turns into a dark brown jelly. Century egg has a very powerful and salty taste, and is usually used in rice porridge, but can also be eaten as is. You can buy them in your local Asian shop.
Today I will make a well known Chinese side dish: Century egg with silk tofu
The combination of the salty egg with soft texture of the tofu and spicy sauce makes this a very tasty side dish or appetizer. Top it with fresh herbs.