Exploring China: A Culinary Adventure: 100 Recipes from Our Journey
Ching-He Huang, Ken Hom
Language: English
Pages: 272
ISBN: 1849904987
Format: PDF / Kindle (mobi) / ePub
Ken and Ching cooked their way across China, searching for exciting new flavors and culinary ideas as well as the ultimate recipes for standard favorites—this book is the result
Ken Hom and Ching-He Huang teamed up for a once in a lifetime culinary journey to explore the food of their homeland, looking for the old, the new, and the unexpected. They arrive in Beijing to examine the influences of the West on traditional Imperial cuisine and talk to cutting-edge chefs about their take on Peking Duck. They cook with local families, en route to discovering the influence of Buddhism on vegetarian food and whether the Chinese did actually invent tortellini in remote Kashgar, before traveling to Sichuan Province, China's gastronomic capital. But this is more than a culinary journey; this is a homecoming for Ken and Ching, and they make their own pilgrimages to Guangdong and Fujian to discover their personal and culinary roots. Ching admires Ken's experience and knowledge, while Ken respects Ching's modern influences. Together they bring a unique and authoritative perspective on Chinese food that will surprise and inform. Includes dual measurements.
in the oil. Stir-fry for less than 1 minute on high heat, then spoon out onto a plate. Place the wok back on high heat and add the remaining vegetable oil. Add the chilli bean paste, Sichuan peppercorns, Sichuan pepper oil, vinegar, light soy sauce and sugar. Return the sausages, wood ear mushrooms, pickled chillies and garlic chives to the wok and toss together a few times in the fragrant hot oil to combine all the flavours. Take off the heat, spoon out onto a serving plate and eat
sauce, garnish with coriander and serve. Historical records show that this dish originated around 581–618AD when Emperor Yangdi of the Sui dynasty ordered his chefs to make a Yangzhou dish that inspired them. One of the chefs came up with a pork dish that looked so much like a lion’s head that it was renamed thus. Suffice to say, it is a hearty and wonderfully rustic dish that is easy to make and equally easy to reheat. It is perfect on a cold autumn or winter evening. Serves 4 450g (1lb)
of groundnut oil. Add the aubergine and stir-fry until browned, then cook, stirring, for 5 minutes until softened. Keep adding small drops of water to create some steam to help soften the aubergines as it cooks. Transfer to a plate and set aside. Place the wok back on high heat and add the remaining groundnut oil. Add the garlic, ginger, fresh chilli and chilli bean paste and cook for a few seconds. Return the cooked aubergine to the wok, followed by all the ingredients for the sauce, then tip
red varieties in many flavours and is quite strong in flavour. It can be eaten on its own or used as a marinade, condiment or an accompaniment to congee. It can also be used to flavour braised dishes or vegetables. Soft and silken dofu have a cream cheese-like texture and can be used in a variety of dishes. Silken dofu crumbles easily and can be used in sauces and desserts to give a creamy texture. Dried chillies/flakes Crushed dried whole red chillies, with their seeds, give a fiery heat when
sugar 2 teaspoons Shaoxing rice wine (or dry sherry) Rinse the cavity of the duck to rid it of the spices. Chop the carcass into large pieces. Drain the mustard greens thoroughly and chop coarsely. Bring the stock to the boil in a large pot. Add the duck bones and simmer for 20 minutes. Remove the bones with a strainer, skim the stock, then add the mustard greens, salt, pepper, sugar and rice wine (or sherry) and continue to simmer, uncovered, for 10 minutes. Serve the soup immediately in