Shanghai Rice Cakes

 

1.Dolls are shredded, carrots are peeled, and shredded.

2.Pork shreds are marinated with raw soy sauce, sugar, sesame oil and raw powder for 30 minutes.

3.Put the rice cake with water for 30 minutes.

4.Heat the flat pan, add oil, add garlic cloves, ginger slices and onion segments to stir -fry.

5.Put pork shreds and stir well.

6.Add doll vegetables and carrots and add water.

7.Add rice cakes, raw soy sauce and oyster sauce, and mix well.

Kidney with Hot Sauce

Ingredients:

2 Whole pork kidneys
2 Small cucumbers
3 Green beans sheets
1/2 T Chopped garlic
1/2 T Chopped ginger
1t Brown peppercorn powder
1T Sesame seed paste
2T Soysauce
1T Brown vinegar
1t Sugar
1T Sesame oil
1T Red hot pepper oil

Procedure:

1. Choose a pink and yellowy kidney with a spongy feel. Cut in half and remove the white membrane. Score the outside in 5 or 6 cuts from end to end only 1/3 the thickness of the kidney half.

2. Slice unpeeled cucumbers in 2" lengths and sprinkle with 1/2 t salt.

3. Cut bean sheets into strips and mix with 1/2 t salt and a little sesame oil.

4. In a small bowl prepare seasoning sauce, adding garlic, ginger and brown peppercorn powder.

5. To 5 cups of boiling water add kidney slices. Boil for 8 seconds. Remove kidneys and discard water. Wash kidney slices in cold water then squeeze dry. Place in pretty layers on the platter. Serve this with seasonning sauce poured over it. 
 

Thousand-Year-Old-Eggs

The so-called "1000-year-old eggs" neither look nor taste as if they are 1,000 years old, though they are certainly eggs: duck eggs, to be specific. They are prepared by coating the raw eggs with potash and storing them in a large sealed crock for approximately six months, during which the yolk turns a dark blue-green and the white becomes dark brown and translucent.

The flavor can be compared to that of a ripe brie or camenbert and is for most an acquired taste. In some parts of China, they are eaten together with bland raw beancurd or pickled garlic, which is certainly a fair match.

Bon Bon Chicken

Ingredients:

1/2  Chicken
10   Small green bean sheets
1     Green bamboo shoot
1/2T Ginger
1/2T Garlic
1/2 t Brown peppercorn powder
1/2 t Salt
2T    Sesame seed paste
3T    Soysauce
1T    Brown Vinegar
1T    Sesame oil
1T    Hot red pepper oil
2t    Suger
1t    Brown peppercorn oil

Procedure:

1. Boil water in a large pot, add chicken and cook for 20 minutes. Take chicken out, let cool.

2. Slice the peeled green bamboo shoots or cucumber into small slices, soak with salt about 10 minutes, squeeze and lay on plate.

3. Cut bean sheets into 1/2" wide and soak in clod water a few minutes. Lay on top of #2.

4. Remove big chicken bones, then cut meat into pieces 1.5"long and thickness of pencil, place on top of bean sheets and sprinkle with peppercorn powder, ginger and garlic.

5. Mix the sesame seed paste with soysauce, then add sesame oil, vinegar, hot oil, and sugar in a small bowl, serve with chicken.

L.A. Times - Food & Dining: Homemade charcuterie made easy with rillettes and terrines

L.A. Times - Food & Dining Headlines from latimes.com

Homemade charcuterie made easy with rillettes and terrines Nov 9th 2013, 08:00, by By Russ Parsons The California Cook: Spiced pork terrine is an easy step into homemade charcuterie, and rillettes and terrines are great to have on hand when holiday guests drop by. Making charcuterie is all the rage among restaurant chefs, but with the exception of a few hardy adventurers, the urge to cure hams and sausages hasn't yet quite caught on with home cooks. Media files: 16x9

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L.A. Times - Food & Dining: Three restaurants in the L.A. area take smoke to seductive heights

L.A. Times - Food & Dining Headlines from latimes.com

Three restaurants in the L.A. area take smoke to seductive heights Nov 9th 2013, 08:00, by By S. Irene Virbila Critic's Choice: Smoke is a versatile tool for the savvy chef. Three Los Angeles-area restaurants that use it well: Hinoki & the Bird, Barney Greengrass and Horse Thief BBQ. After eating at Asador Etxebarri, the extraordinary grill restaurant in the Spanish Basque country, last month, where chef-owner Victor Arguinzoniz works such magic cooking over charcoal that he makes himself, smoke is on my mind. I kept thinking about the different ways it can be used. It can be subtle or overpowering — or barely kissed with smoke, the way some of Arguinzoniz's dishes are. But it can also penetrate deep into a cut of beef, or illuminate the taste and texture of a fish. Media files: 16x9

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L.A. Times - Food & Dining: Jonathan Gold | L.A. restaurant review: Purist omakase sushi at Zo

L.A. Times - Food & Dining Headlines from latimes.com

Jonathan Gold | L.A. restaurant review: Purist omakase sushi at Zo Nov 9th 2013, 08:00, by By Jonathan Gold Keizo Seki's downtown Zo serves one meal: the $145 omakase menu. His sushi is traditional but distinct, with admirable integrity. We have talked before about the gentrification of deep downtown, the colorful area familiar from dystopian novels and Tom Waits lyrics that has become the most reliable destination in town for bespoke cocktails, vintage party dresses and monogrammed dog bowls. And among the incongruous and wonderful things to have opened near the newly scrubbed corner of 4th and Main, that former nexus of flophouses and all-night porn theaters, none may stick out more than Zo, the new downtown sister to the Westside's Sushi Zo, which serves $145 omakase tasting menus in a neighborhood that has not completely shrugged off its aura of loosies and cheap wine. Media files: 16x9

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