Spicy Chongqing Mala Chicken and Spanish Roasted Potato Tapas for CBC

I will be presenting these two dishes on Saturday for CBC's Weekend Morning Show with host Nadia Kidwai.  They are using local ingredients for flavours from Sichuan, China, and Spain.  Both are quite simple to prepare with big flavours.  

Chongqing, Sichuan Mala Chicken 
(DON'T EAT THE CHILIES!!!)

4 chicken thighs (available at St. Norbert's Farmers Market from Wildfire Farms)
cooking oil for frying
1/4 cup of chili peppers (or less, to tastes) Try4-5 chilies to start
1 and ½ tbsp. Sichuan peppercorn
1 root ginger, sliced
2 cloves garlic
2 scallions, white part and green part separated and cut into small sections

1/2 cup skin-on peanuts (optional)
1 tsp. sugar
1 tbsp. sesame seeds, or as needed
pinch of salt

Marinating

1 tbsp. soy sauce
1 tbsp. rice wine
¼ tsp. white pepper powder
2 tsp. cornstarch (optional)
small pinch of salt

Cut the dried chili peppers, discard the seeds and then soak the peppers in water for 15 minutes. We are doing this so we can fry the peppers later and prevent burn the peppers.

If using bone-in chicken thighs, remove bones and cut chicken into bite-sized cubes. In a large bowl, marinade the chicken cubes with all the marinating sauce. Mix well and set aside for around 10 minutes.

Heat up oil in wok or pan for deep-frying. Heat until really hot (you can see bubbles when you put a chopstick in). Add the chicken cubes in and fry until golden brown. Transfer out. I recommend frying the chicken by batches. After add the chicken cubes, let it stay for a short time (possible about 40 seconds to 1 minute) until one side is browned and then slightly stir the chicken and fry the other side.

Clean out the wok with a cloth or paper towel and add only ½ tablespoon of oil and then fry the peppers for 1-2 minutes over slowest fire until most of them becomes dark red. Add Sichuan peppercorn in and continue frying for another 1 minute over slowest heat.

Push the spices to one side and add ½ tablespoon of oil in wok and fry ginger, scallion white, peanuts and garlic until aromatic.

Return the chicken cubes, add roasted white sesame seeds, sugar, salt and scallion green sections. Mix well and serve immediately.

Potato wedges with roasted garlic dip

3 lb potatoes (try the Viking variety available at St. Norbert's Farmer's Market)
2 tbs olive oil
1 clove garlic, chopped
2 tsp salt

Roasted Garlic Dip
2 garlic bulbs, roasted
1 tbs olive oil
5 tbs sour cream
4 tbs mayonnaise
hot smoked paprika, to taste
salt

Roast the garlic for 25 minutes at 350ºF until caramelized. Let cool enough to handle. Squeeze out and mash. Mix in a bowl with the sour cream and mayonnaise. Season with salt and paprika. Chill.

For the potatoes, cut each potato half into 3 wedges and place in a large bowl. Add the olive oil, garlic and salt and toss well. Transfer to a roasting pan and arrange in a single layer. Roast for 1- 1/14 hours, or until crisp and golden.

Serve immediately with roasted garlic dip.

Enjoy!

Happy Lunar New Year! On CBC's Weekend Morning Show

 Happy New Year!  Tomorrow, on CBC's Weekend Morning Show with Interim Host, Laurie Hoogstraten, I will be presenting these Sichuan noodles, known as Dan Dan Mian.  The long noodles are for happiness with a long life.  There are many dishes for luck and wealth for the new year.  In the year of the Rooster, Dumplings, for wealth, sweet rice balls for family togetherness, rice cake to increase your status or income, citrus fruit for wealth and fullness, and fish, also to increase prosperity.

I was fortunate to live in Chongqing, Sichuan for a period, and enjoyed these noodles with ground pork.  The most remarkable place was at the Great Buddha in Leshan.  

Enjoy for luck, long life, and because they are really yummy!

* For the Chilli oil, great chili oils can be purchased.  I used this one with peanuts that I can purchase at SunWah Grocery Store.  

새해 복 많이 받으세요!

 新年快樂！

 明けましておめでとうございます！
Chúc mừng năm mới!

Dan Dan Mian, aka for me, Great Buddha Noodles 

1. For the Chilli Oil: (you can purchase good chilli oil)

•                2 tablespoons Sichuan peppercorns

•                1 inch-long piece of cinnamon

•                2 star anise

•                1 cup oil

•                1/4 cup crushed red pepper flakes

2. For the Meat and Sui Mi Ya Cai:

•                3 teaspoons oil

•                8 oz. ground pork (I’m using veggie ground round and it works nicely with the taste and texture)

•                2 teaspoons sweet bean sauce or hoisin sauce

•                2 teaspoons shaoxing wine (I often use Mirin or Vermouth)

•                1 teaspoon dark soy sauce

•                1/2 teaspoon five spice powder

•                1/3 cup sui mi ya cai (optional Sichuan ingredient of dry fried vegetable. Packaged in small foil pouches)

3. For the sauce:

•                2 tablespoons sesame paste (tahini) (I often use peanut butter as a substitute)

•                3 tablespoons soy sauce

•                2 teaspoons sugar

•                1/4 teaspoon five spice powder

•                1/2 teaspoon Sichuan peppercorn powder (we ground whole Sichuan peppercorns in a mortar and pestle)

•                1/2 cup of your prepared chili oil (to your taste)

•                2 cloves garlic, very finely minced

•                ¼ cup hot cooking water from the noodles

4. For the Noodles & Veg:

•                1 lb fresh or dried white noodles, medium thickness

•                1 small bunch leafy greens (spinach, bok choy, or choy sum)

•                chopped peanuts (optional) chopped scallion (optional)

Cook the sauce and the vegetables and set aside.  Cook the long noodles and toss with sauce, vegetables and optional scallions and peanuts.  Enjoy for a long life!

Flavours of Asia for the Assiniboine Park Conservatory with the MLCC

(Sichuan Peanut Noodles with Tofu knots - photo by Karen)


Bulgogi

I had the pleasure yesterday of presenting a variety of flavours from Asian countries as a fund raising event for the Assiniboine Park Conservatory with Education Coordinator Bonnie Tulloch. I chose samples from the Caucasus to Korea but also items that could easily be made in your own home kitchens. They are versatile to local ingredients yet still very authentic to their origins. For example, in the first recipe, if there is a walnut allergy, try making it with almonds. Adapt the heat of the chilies in other recipes to your tastes. Most of all, enjoy.

All of the dishes were paired with excellent beverages on behalf of MLCC's Product Ambassador, Gary Dawyduk.

To Start:
Ginger Beer Fizz
1 part Tsingtao Beer (#293787, 300 ml, $1.73)
1 part Ginger beer (“Old Tyme” or “Grace”)
mix ingredients with slices of fresh ginger, serve over ice


1. Pomegranate Walnut Paste on Endive - Caucasus

Paired with Crémant de Bourgogne Brut – Simonnet-Febvre (#7451) $19.09

½ cup pomegranate molasses
1 onion, chopped
½ cup walnuts (use almonds if walnut allergy)
¼ cup softened raisins
1 tbs pomegranate seeds
good amount olive oil (1/4 – ½ cup good olive oil)
1 tbs dried oregano
1 tsp paprika (smoked or plain)
salt and pepper, to taste
Endive

Mix first 9 ingredients in a blender until a smooth paste. Adjust seasoning to taste. Spoon into endive leaves for an appetizer, salad and serve cold or grilled. Used also in grilled chicken or lamb.



2. Kerala Shrimp – South India

Paired with Gazela Vinho de Mesa Rosé – Sogrape (#9394) $8.61

1/4 kg small shrimp
1 tsp ground chilies
1/4 tsp turmeric powder
1/2 tsp vinegar

1 tbs cooking oil (grapeseed oil or canola so as to not add flavour)
1 large onion, chopped
a few curry leaves
1/4 tsp. paprika or chili powder (depending on how spicy you like the food)
1 tsp coconut oil (optional)

Clean and marinate shrimp in chilies, turmeric and vinegar at least 1/2 hour before cooking.

Heat oil in pan and sauté onion until golden brown. Remove from oil and set aside. Fry the shrimp in the same oil until crispy. Then add the fried onion, curry leaves and optional paprika or chili powder on low heat. Add the coconut oil for good Keralan flavour. Test for salt and serve with rice, roti or chappati, etc.


3. Bulgogi – Korean BBQ Beef

Paired with Old Vine Zinfandel 2006 – Klinker Brick (#5877) $28.80

• Bulgogi marinade for 1 lb of meat (approx 1 cup)
• 1 pound sliced beef *
1. Prepare Bulgogi marinade according to directions.
2. If beef is not sliced, slice into thin, finger-length strips (if you freeze the beef for 15 minutes, it will be easier to slice).
3. If you can, ask the butcher at the meat counter to slice for you in very thin strips. Korean and/or Asian grocery stores will often have meat for Bulgogi pre-sliced for sale.
4. Mix marinade into meat with hands or chopsticks, making sure all the meat is covered.
5. Refrigerate for at least 3 hours or overnight. For tougher cuts, the more hours, the better. You can also freeze the uncooked marinated beef in small amounts for later use.
6. Grill, broil, or stir fry the beef until well-done and caramelized on the outside.
7. Serve with rice, lettuce leaves, and side dishes.

(Serves 4)
*Top sirloin or tenderloin work best, but almost any steak cut will do. The best quality meat will obviously taste the best.
• 3 Tbsp chopped garlic (about 2 cloves)
• 3 Tbsp soy sauce
• 2 Tbsp sugar
• 1 Tbsp honey
• 2 Tbsp fresh squeezed juice from an Asian pear
• 1 Tbsp Japanese rice wine (mirin)*
• 1 Tbsp sesame oil
• 3 green onions, finely chopped (including white part)
• 1 tsp pepper

4. Sichuan Peanut Noodles – Sichuan, China

Paired with Singha Lager Beer (#676395, 330ml) $2.33

Please note, the beer will help cool the effect of the chilies.

2-3 tbs chunky peanut butter
1 inch fresh ginger, grated
2-3 tbs vinegar
2-3 tbs good soy sauce
¼ cup orange juice
¼ cup good Chinese hot sauce (to taste)
1 heaping tbs brown sugar
drizzle sesame oil
Cooked Chinese noodles or spaghetti
Options: chopped or grated cucumber for serving cold, cooked tofu for hot or cold, chopped scallions or chives, snap peas, etc.

Mix the first 8 ingredients into a smooth paste. Mix with cooked pasta or noodles and serve immediately or chill.
Enjoy!


5. Burfi – India

Paired with Vin Doux Muscat – Samos (#44578) $13.62

2 cup Whole Milk
2 tsp fresh Lemon Juice
2 tbs dried Milk Powder
3 tbs powdered Sugar (Cheeni)
3 tbs Ghee
1/2 tsp Cardamom Powder
1 sheets Edible Silver Foil (Varq)

• Heat the milk a little and add lemon juice in the milk to curdle it.
• Hang the curdled milk in a muslin cloth for 3 hours.
• This results in the solidification of milk into cheese.
• Add milk powder and sugar to the cheese and kneed the mixture well.
• Heat the ghee in a heavy bottomed pan and add the cheese mixture.
• Stir-Fry over very low flame until the ghee separates.
• Take off the mixture from the heat, add cardamom powder to it, and allow to cool slightly.
• Blend properly by again kneading it.
• Pat the kneaded mixture into a flat cake and allow it to cool completely.
• Cut into squares and decorate with silver foil.




To Finish:
6) Red Lotus cocktail
1 ½ parts Lychee Liqueur (Soho, #6340, $23.99)
1 ½ parts Vodka (SKYY, #410415, $22.99)
1 part Cranberry juice
Combine ingredients in a cocktail shaker with ice; shake well; strain into a cocktail glass; garnish with lychee or cherry