Last night was the first family meal from Fuchsia Dunlop's Revolutionary Chinese Cookbook. I haven't had time to read every line, but I will say right off the bat that I am predisposed to revere this woman who, like me, is a pale Westerner obsessed with Chinese cooking. I'm extremely envious that she actually learned Chinese and went to China and wrote amazing books, but I will try not to hold it against her.
A rundown of our meal:
-Succulent steamed spare ribs with black beans and chiles. Too ugly to photograph, but these had the earthy, lipsmacking savor you only get from fermented black beans.
-Smacked cucumbers. You really do smack the cucumbers (with flat edge of a knife, a rolling pin, a hammer) until they shatter and collapse, then you chop them into bite-size chunks and toss with a vinegar-chili dressing. Sadly, the best thing about this bland salad is its name. If you want something awesome and very similar, here's a link to the late Barbara Tropp's fabulous recipe for ma la cucumber fans.
-Finally: Potato slivers with vinegar. You sliver potatoes, blanch, then stir fry with peanut oil, chilies and clear rice vinegar. Unlike anything you'd ever get in a Chinese-American restaurant, and worth the price of the book. Imagine delicate shards of potato, a little tart, a little spicy, a little mysterious, utterly delicious. Discovering that the stodgy spud can be cut into skinny slivers and sauteed with vinegar is like learning that your dowdy best friend has a glamorous secret life.
-Succulent steamed spare ribs with black beans and chiles. Too ugly to photograph, but these had the earthy, lipsmacking savor you only get from fermented black beans.
-Smacked cucumbers. You really do smack the cucumbers (with flat edge of a knife, a rolling pin, a hammer) until they shatter and collapse, then you chop them into bite-size chunks and toss with a vinegar-chili dressing. Sadly, the best thing about this bland salad is its name. If you want something awesome and very similar, here's a link to the late Barbara Tropp's fabulous recipe for ma la cucumber fans.
-Finally: Potato slivers with vinegar. You sliver potatoes, blanch, then stir fry with peanut oil, chilies and clear rice vinegar. Unlike anything you'd ever get in a Chinese-American restaurant, and worth the price of the book. Imagine delicate shards of potato, a little tart, a little spicy, a little mysterious, utterly delicious. Discovering that the stodgy spud can be cut into skinny slivers and sauteed with vinegar is like learning that your dowdy best friend has a glamorous secret life.
This is why I have so many cookbooks.
damn you for not inviting me over to eat that meal. those potatoes sound dreamy.
ReplyDeleteChinese food is one of the best there is, they mixed a lot of flavors and ingredients that makes it delicious.
ReplyDeletesv77
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