Chinese-Mauritian Street Food with Brendan Pang
© Brendan Pang 2024 Confidential Information 🥟 Grandmere’s Pork and Prawn Wontons - 2 Ways Serves: 2 Total Time: 1 hour Active...
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Chinese Cooking Master Class
Publish on: 10 April, 2018 | In:m | Author by: Otao kitchen
Chinese Cooking Master Class
SAMPLE MENU *ALL MENUS SUBJECT TO SEASONAL CHANGE
Chao Shou- Sichaun Wontons
Chilli and Sesame Oil Sauce
Yuxiang Qiezi- Sichaun Eggplant
Mapo Tofu - Tofu with Chilli Bean Paste
Dong Po Rou - Braised Pork Belly
La Yu- Chilli Oil
🥩 Dong Po Rou- Twice-Cooked Pork
This classic Sichuan dish is rich and filling. The slow-cooking method renders the pork belly into a lusciously soft centrepiece for dinner.
Serves: 2
Preparation time: 20 minutes
Execution time: 1 hours
INGREDIENTS
- 250g pork belly (simmered in water for 2 hours)
2 spring onions, cut in half
1 small knob ginger, sliced b
3 tbsp shaoxing wine
1 tbsp soy sauce
1 tbsp dark soy
1.5 tbsp raw sugar
1pc star anise (optional)
500ml water or stock
METHOD
Place the spring onions in the bottom of a small, heavy-bottomed saucepan. Place the remaining ingredients in the pot and simmer everything for 1 hour, or until all of the sauce has reduced to a syrup-like consistency.
🌶 Hong You- Chilli Oil
Hong You is a fundamental component of Sichuan cuisine. The oil itself is not overly spicy, but yet it is infused with the fragrant aroma of many different spices and flavorful ingredients. After making it, store it in the fridge in an oil olive oil container for easy pouring.
Serves: 12
Preparation Time: 15 minutes
Active Time: 15 minutes
INGREDIENTS
1000ml vegetable oil
2 spring onions (25g)
10 cloves of garlic, peeled
20g (2x2x2cm knob of ginger, sliced)
4pc star anise
½ stick, cinnamon
1 pod black cardamom (optional)
40g Sichuan peppercorns
40g Sichuan peppercorns
40g Sichuan peppercorns
60g high-quality Sichuan chilli flakes (or substitute kochukaru- Korean red pepper flakes)
60g high-quality Sichuan chilli flakes (or substitute kochukaru- Korean red pepper flakes)
60g high-quality Sichuan chilli flakes (or substitute kochukaru- Korean red pepper flakes)
5pcs whole Sichaun chilli peppers
5pcs whole Sichaun chilli peppers
5pcs whole Sichaun chilli peppers
METHOD
Place the oil in a heavy-bottomed saucepan. Heat the oil over medium-low heat to 160C. Turn off the heat.
Add the star anise, cinnamon, black cardamom, ginger, garlic, spring onion, and fry for 1 minute.
Next, when the oil reaches 150C, add in the 40g of Sichuan chilli flakes, and 60g of the Sichuan peppercorns.
When the oil reaches 130C, add in the 40g of Sichuan chilli flakes, and 60g of the Sichuan peppercorns.
When the oil reaches 110C, add in the 40g of Sichuan chilli flakes, and 60g of the Sichuan peppercorns. Allow everything to infuse overnight for best results before straining through a fine-mesh screen. Store in a pourable glass jar in the fridge.
🍆Yuxiang Qiezi - Dry-Fried Greenbeans
This dish translates to eggplant with fish spices. There isn’t actually any fish in the dish, however, it’s name refers to a set of ingredients that is commonly used to flavour fish: garlic, ginger, spring onion, and fermented chilli paste.
Serves: 2
Preparation Time: 15 minutes
Execution Time: 20 minutes
INGREDIENTS
200g eggplant cut into large chunks
50g snake beans (optional)
1 clove garlic, minced
1 2x2cm knob ginger, minced
1 tbsp toban djan- (SIchuan chilli bean paste)
60ml chicken stock
1 tbsp cornstarch mixed with 1 tbsp water
1 spring onion, minced
1 tsp soy sauce
1/2 tsp sugar
2 tbsp vegetable oil
METHOD
Heat a heavy-bottomed skillet over medium heat. Add in the eggplant and oil and fry for 2-3 minutes or until the eggplant begins to soften, and the edges turn brown. Add in the garlic, and garlic and fry for a minute or two until fragrant.
Add in the toban djan and cook while stirring for another 30 seconds or so to temper the paste. Add in the chicken stock, soy sauce and sugar and simmer the liquid until the eggplant is tender all the way through, and the liquid has concentrated a little.
Mix in the cornstarch and water, and cook for another few minutes until the liquid thickens to a gravy-like consistency.
🍛 Ma Po Tofu- Tofu in Spicy Bean Sauce
This classic Sichuan dish features do ba djan- a spicy bean paste that gives this tofu a rich gravy-like sauce that is excellent when served with rice.
Serves: 2
Preparation time: 20 minutes
Execution time: 20 minutes
INGREDIENTS
250g (½ pack) momen tofu, cubed into 2x2cm pieces
100g beef mince
300ml chicken stock
1 tbsp cornflour mixed with 1 tbsp of water
1 spring onion, sliced
1 clove garlic, minced
1 2x2cm knob ginger, minced
1 tbsp toban djan (spicy bean paste)
1 tsp soy sauce
1 tsp ground Sichuan peppercorns
½ tsp sugar
3 tbsp Hong You
1 tbsp vegetable oil
METHOD
Heat the vegetable oil in a heavy-bottomed skillet. When the oil is hot, add in the minced pork and stir continuously, breaking it up with a wooden spoon as you go.
Once the pork is cooked through and begins to caramelise a little, add in the garlic and ginger and cook for 1-2 minutes until fragrant. Add in the toban djan, hong you and cook for 1-2 minutes.
Add in the tofu, chicken stock, soy sauce, and sugar and simmer for 3-4 minutes until the stock has evaporated to ¼ of its original volume. Mix 1tbsp of cornstarch and water together and add it to the pan, slowly swirling the pan to ensure that the cornstarch slurry incorporates evenly into the tofu. Cook until the sauce thickens to a gravy consistency.
Garnish with 1 tsp of ground Sichuan peppercorns and sliced spring onion.
🥟 Chao Shou - Sichuan Pork and Prawn Wontons
These classic wontons with soft pastry and a plump and bouncy filling make an excellent entree or snack. For convenience, freeze the folded wontons and store them in a freezer bag for a ready-made meal- just steam the wontons from frozen.
Serves: 2
Preparation time: 20 minutes
Execution time: 25 minutes
INGREDIENTS
16 wonton wrappers
Filling:
80g diced prawns
100g chicken mince
2 tsp shaoxing (Chinese rice wine)
1 tsp soy sauce
1/2 tsp sugar
1 clove garlic, minced
1 2x2cm knob ginger, minced
1 spring onion, minced
To garnish:
Spring onions minced
Sesame Sauce (makes enough for 4 people)
30ml Chinese black vinegar
20ml soy sauce
15ml chilli oil
1 tsp sugar
1 tsp sesame seeds
¼ tsp ground sichuan peppercorns
1 clove of garlic, minced
2-3 tbsp of chicken stock or water to loosen up the sauce (if necessary)
METHOD
To make the sesame sauce, combine all of the sauce ingredients in a mixing bowl and stir to combine. Add in additional chicken stock or water to loosen the sauce to a pourable and velvety consistency.
Mix all of the filling ingredients together in a mixing bowl. Place a tablespoon of the filling in the center of each wonton wrapper.
Place a small swipe of water around the edges of the wonton wrapper to seal it. Fold the wonton wrapper in half to get a triangular shape. On the long side of the triangle, make a few successive decorative folds at the top of the wonton wrapper.
Boil the wontons for 6 minutes. Pour the sesame sauce over top to serve and garnish with sliced spring onions.
Chinese Cooking Master Class
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