Almost every Saturday we go to the local weekend market, not only to buy fresh meat and vegetables, but also to enjoy that intimate ambiance, because we never talk to strangers in a supermarket. Last Saturday, we were standing 2 minutes in front of a seafood stall, then decided to buy 3 kilos of squid for a good price. Another couple stood next to us and asked me, while the vendor was weighing squids, “How do you cook them”? “Oh”, I turned face to them, “Just cook with these spring onions, and add some soy sauce”, I showed them spring onions in my shopping bag that I had just bought. “Few minutes, very easy!” I added. “That’s all? No oil?” the girl asked hesitantly. “Oil? Haha, yes, of course!” We both laughed.
- 3 squids, each 20cm long - 4 Spring onions - 1 sp Oyster sauce - 2 sp Fish sauce
Step 1 Slice squid sideways in pieces of around 2cm. Cut the spring onion to 4cm pieces.
Step 2 Heat some oil in a pan, add squid slices, fry them until they change to white. Then add spring onion, oyster sauce and fish sauce, keep stirring around 1 or 2 minutes.
Tip: You can cook this dish with soy sauce or with fish sauce, both which taste kind of the same: salty. This time I chose fish sauce because it suits better with seafood and the taste of south-east Asia.
Here’s a fast and easy dish, but so tasty! Beef with black pepper always works well together, but today I’ll add some honey and Oyster sauce to make the meat more juicy. Preparation is very easy, and you will be done in just a couple of minutes!
What you’ll need:
A nice piece of beef, without too much fat (400 grams)
Jing Jiang Rou Si, or Beijing sliced meat, is a popular dish in northern China. It is fun to eat, especially when you’re having guests over. I used chicken meat, but traditionally this dish is made with pork. You will see that your guests can’t get enough!
It is eaten like this: take a skin of tofu, place some leek in it, then some sliced meat on top. Then wrap it. The famous dishPeking Duck is also eaten this way, although the skins are made with dough, not tofu.
Cut the chicken meat in thin slices, of about 4 cm long, and marinade it with the white of one egg, 1 spoon of rice wine and 1 spoon of corn starch. Mix everything well, then let it sit in the fridge for 10 minutes
Cut the tofu skins into squares of 5×5 cm. Boil water an cook the skins 2 minutes, then drain and let them cool down
Cut the white part of the leek into very thin slices, of about 4 cm long (the same size as the meat). Place the sliced leek onto a dish (see photo)
Heat 1 tablespoon of oil in a wok and stir fry the marinaded chicken, just until the meat turns white. Take it out of the wok
Lower the heat (half) and heat again 1 tablespoon of oil in the wok and add: soy bean paste, oyster sauce, sugar and soy sauce dark, then add 1 spoon of water. Mix the sauce and let it simmer for 1-2 minutes. Then add the chicken and mix it well with the sauce, make sure that the chicken is cooked fully by now, then place the meat in the middle of the plate with the leek (see photo)