Usually, when I make my pan fried noodles I serve them with a well sauced stir-fry. Today, I am making char siu, a dry barbecued pork. The noodles on their own would be too dry to eat, I would have to add some kind of moist sauce.
Karl’s Pan Fried Sesame Noodles
Filed under Pasta, Side Dishes, Vegan, Vegetarian
It has been a while since I have done roast chicken. One thing this blog has done for me (to me?) is to force me to test the bounds of flavors. I have been making Sichuan pepper shrimp and it has been very popular with my family. I decided to try this seasoning with a whole chicken.
Karl’s Szechuan Salt and Pepper
Roast Chicken Au Jus
Filed under Main Dishes, Poultry
I needed a protein dish to do with my leek soup. I started making these only a few weeks ago, but they are so good that I know my family will eat them whenever I make them. The last time my son-in-law, Chris, mentioned that they needed la jiao (hot pepper) to go with the hua jiao (flower pepper).
Karl’s Szechuan Salt & Pepper Shrimp III
Filed under Main Dishes, Seafood, Shrimp
My birthday falls in the middle of the week this year, so we have moved the party to this weekend. I like to have barbequed lamb, but the “spare the air” alerts have been almost constant this winter. Jan pointed out that next Friday is Chinese New Year and that we could use that as the theme.
Note: This post ties together my last nine posts. Each post covers one of the dishes I selected to make for my birthday/Chinese New Year’s dinner. In this post I try to explain my thinking in selecting each dish for this feast.
Filed under Main Dishes, Side Dishes
Noodles are a symbol of longevity in Chinese tradition. A usual recipe for Chinese New Year would be to serve these in a Longevity Noodle Soup. Traditionally, you slurp these noodles whole without breaking them, so that you do not cut your longevity short. For my birthday/New Year’s feast I decided to go a different route.
Karl’s Cold Sichuan Noodles
original recipe
Filed under Side Dishes, Starches
I rarely go to the labor of making my own jiaozi. I will usually whip up the dipping sauce that that we were frequently served in Chengdu. I made this sauce to dip for my birthday/Chinese New Year’s feast.
Karl’s Sichuan Dipping Sauce for Jiaozi
Filed under Sauces and Spices
Shrimp (小虾; xiǎo xiā) are a symbol of happiness and good fortune. One reason for this is that the shells turn red, a very auspicious color for the Chinese. When my son-in-law, Chris, heard about the Szechuan Salt & Pepper Shrimp that I had made last week, he requested that it be added to the menu for my birthday/Chinese New Year’s feast.
Karl’s Szechuan Salt & Pepper Shrimp II
Filed under Main Dishes, Seafood
No Chinese meal is complete without some rice. You can eat until you are bursting, but if you have not eaten at least one bite of rice, then all you have had is a “snack.” To leave rice out of a New Year’s meal would be very inauspicious.
Mimi’s Confetti Rice
Filed under Side Dishes, Starches
I have made steamed fish before, but this one is for a New Year’s dinner. I will be stuffing this one with “lucky” ingredients. Also, instead of cutting the ginger into match sticks I will be leaving the, as “golden coins,” because that is the way much of Chinese symbolism works; if it looks like the thing, it is the thing.
Karl’s Chinese Whole Steamed Fish II
Filed under Main Dishes, Seafood
I bought some fresh tofu last Saturday that I was planning to make into mapo doufu. Jan’s schedule interfered. She had work on Monday and Tuesday nights. When she came back she did not want anything as spicy as mapo doufu.
Karl’s Chinese Broccoli Chicken Soup
Filed under Main Dishes, Poultry
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Miriam
Jabberwocky Stew 