Dandan Noodles

Ingredients

For the chili oil

• 3 tablespoons of Szechuan pepper
• 1 stick Chinese cinnamon
• 2 anise stars
• 1 cup peanut oil
• 3 tablespoons red hot pepper flakes

For the meat and the sui mi ya cai

• 3 teaspoons soybean oil
• 8 oz. ground pork
• 2 teaspoons hoisin sauce
• 2 teaspoons Shaoxing wine
• 1 teaspoon black soy sauce
• ½ teaspoon Chinese five spice powder
• 1 oz. sui mi ya cai , canned mustard leaves

For the sauce

• 2 tablespoons sesame paste
• 3 tablespoons soy sauce
• 2 teaspoons brown sugar
• ¼ teaspoon Chinese five spice powder
• ½ teaspoon Szechuan pepper powder
• ½ cup prepared chilli oil
• 3 cloves garlic , very thinly sliced
• ½ cup hot cooking water , for the noodles

For the noodles and vegetables

• 16 oz. white Chinese noodles , fresh or dried
• 1 small bunch leafy vegetables , spinach, bok choy or choy sum
• 3 oz. crushed peanuts
• 2 scallions , cut into ½ inch (1 cm) pieces

Equipment

• Wok
• Skimmer

Instructions

Chili oil

• In a small saucepan, add the Szechuan peppercorns, Chinese cinnamon stick, star anise and oil.
• Over low to medium heat, heat slowly to a temperature of 350 F (170°C), then turn off the heat.
• Wait 10 minutes, then remove the peppercorns, cinnamon stick and star anise with a skimmer.
• Add the red hot pepper flakes and let them steep in the hot oil.
• Let the oil cool, and store it in a glass jar and in the refrigerator.

Meat and sui mi ya cai

• In a wok, heat 1 teaspoon of oil over medium heat and brown the ground pork.
• Add the hoisin sauce, Shaoxing wine, black soy sauce and Chinese five spice powder. Cook until all liquid has evaporated. Set aside.
• Heat the remaining 2 teaspoons of oil in another wok over medium heat, and sauté the sui mi ya cai for a few minutes. Set aside.

Sauce

• In a bowl, combine all the ingredients for the sauce. Taste and adjust the seasoning. Set aside.

Noodles and and vegetables

• Cook the noodles according to package directions and drain (keep water).
• Blanch the leafy vegetables in the noodle water and drain.
• Divide the sauce among six bowls followed by the noodles and leafy vegetables.
• Add the cooked pork and the sui mi ya cai on top.
• Sprinkle with peanuts and scallions. Serve immediately.

Sichuan Chicken

Sichuan chicken is an iconic dish of the Sichuan province cuisine. It consists of pieces of fried chicken that are sautéed in a slightly sweet, spicy sauce flavored with Sichuan pepper, green onions, garlic and dried red chilies. Usually is served with green onion strips and fresh coriander. 

Ingredients

For the chicken

• 12 oz. chicken fillet , cut into large 1 inch (2,5 cm) dice
• 2 egg whites
• ½ teaspoon salt
• ¼ teaspoon crushed Sichuan pepper
• 2 teaspoons soy sauce
• 4 tablespoons cornstarch
• Vegetable oil , for frying

For the sauce

• 4 dried red peppers , cut into strips
• 1 teaspoon freshly ground Szechuan pepper
• 2 cloves garlic , chopped
• 1 tablespoon chopped fresh ginger
• 4 scallions , greens and whites separated
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon shaoxing wine
• 2 tablespoons red pepper paste
• 2 teaspoons brown sugar
• ½ teaspoon salt , adjust to taste
• ½ teaspoon ground white pepper
• 1 small bunch fresh cilantro , chopped

Instructions

Chicken

• In a bowl, add the chicken, salt, pepper, soy sauce and cornstarch.
• Add the egg white and mix everything well until the chicken is coated.
• Heat an oil bath in a pan over medium heat.
• When the oil is moderately hot, delicately immerse the chicken pieces one after the other.
• Fry them over medium to high heat until golden brown and crispy.
• Drain, keeping 2 tablespoons of frying oil in the pan and reserve the chicken.

Chicken in sauce

• In the hot oil, add the dried red peppers and sauté for 1 minute over low to medium heat.
• Add the garlic, red pepper paste and ginger and brown them over high heat for 30 seconds.
• Then add the scallion whites and sauté for 1 minute.
• Add the ground Sichuan peppercorns and sauté for 30 seconds.
• Then add the soy sauce, shaoxing wine, sugar, vinegar and very little salt.
• Mix well.
• Pour in 4 tablespoons of water and let the sauce bubble and thicken slightly.
• Taste the sauce and add more chili paste, Sichuan pepper, sugar, salt, or vinegar, to taste.
• Stir in the fried chicken and stir over high heat for 1 minute until the sichuan sauce coats the chicken well.
• Sprinkle with ground white pepper and the green of the scallions.
• Garnish the Szechuan chicken with fresh cilantro leaves.
• Serve hot with noodles or fried rice.

Chow Mein

Chow mein are stir-fried noodles and vegetables, popular in China but also in India, Nepal, United Kingdom, and the US.

Ingredients

• 16 oz. chow mein noodles (or wonton mein, or lo mein)
• 1 small onion , thinly sliced
• 5 scallions , cut into about 1½ inch (4 cm) sticks
• 4 oz. bean sprouts
• 5 oz. bok choy , cut into small pieces
• 5 oz. Chinese cabbage , finely chopped
• 1½ tablespoons black soy sauce
• 1½ tablespoons light soy sauce
• 1½ tablespoons hoisin sauce
• 1 tablespoon sugar
• 2 tablespoons water
• 2 teaspoons sesame oil
• 6 tablespoons corn oil

Equipment

• Steamer basket
• Wok
• Pair of Chinese chopsticks
  
  

  Instructions

  Steaming of the noodles

  • Place the steamer basket with holes, over the steamer rack in a wok over high heat.
  • Pour in enough water, and start boiling the water.
  • Take the steamer rack out of the wok.
  • Separate and arrange the noodles in the basket.
  • Once boiling, return the steamer basket and noodles to the wok and cover for 10 minutes, over high heat.
  • Then quickly immerse the noodles in boiling water for 30 seconds.
  • Drain the noodles in a colander and let them rest for 1 minute.
  • Using a chopstick, separate the noodles.
  • Set aside.
  • Heat a large wok over medium to high heat for 2 to 3 minutes.
  • As soon as the wok is hot, add 2 tablespoons of corn oil and, when the oil is very hot but has not yet reached its smoking point, start to brown the white pieces of the scallions and the onion for about 1 minute.
  • Remove from the wok and set aside in a bowl. Reserve all the green stems of the scallions.
  • Heat the wok again and add 2 tablespoons of the corn oil, and, when the oil is very hot but has not yet reached its smoke point, add the noodles.
  • Do not flip or move the noodles until, at the bottom of the wok, they are crispy, about 3 minutes.
  • Then turn them over using two chopsticks or 2 wooden spoons.
  • When turned, add the remaining 2 tablespoons of corn oil along the perimeter of the noodles to help develop a nice crunch.
  • Let the noodles cook on this side for about 3 more minutes, pushing and moving them occasionally.
  • Letting the noodles cook well and crisp each side is one of the main keys to the success of this dish.

  Cooking of the vegetables

  • In a saucepan, bring a large amount of water to a boil and immerse the bok choy in it and cook for 10 minutes over high heat. Remove and drain.
  • In the same saucepan, bring a large quantity of water to a boil and immerse the Chinese cabbage in it, then cook it for 3 minutes over high heat. Remove and drain.
  • In a saucepan, bring a large amount of water to a boil. Put the bean sprouts in it and cook for 40 seconds over high heat. Remove and drain.
  • Make room at the bottom of the wok for the bean sprouts, bok choy and Chinese cabbage by spreading the noodles apart.
  • Place the bean sprouts, bok choy and Chinese cabbage in the wok, then cover them with noodles.
  • Cook the bean sprouts, bok choy and Chinese cabbage under the noodles for 40 seconds.
  • Add the scallions (the cooked white pieces + the reserved raw green stems) and the onion, and cook for 2 minutes.
  • Continue to separate the noodles using chopsticks or wooden spoons.
  • Mix all the sauces and pour them into the wok, mix everything together and cook for a minute.
  • Add sesame oil, stir and separate the noodles for another 1 to 2 minutes, or until the sauces have evaporated.
  • Serve immediately.

  Notes

  Chow mein means “fried noodles”. To the same recipe, it is possible to add chicken, beef, shrimp or tofu. In this case, the ingredient is added to the name of the dish. Example: chicken chow mein or beef chow mein.

Pita Bread

Pita bread is a soft and thin flat bread, consumed in the Near East and Middle East as well as in Southern Europe and the Balkans.

• Water
• 2 tsp active dry yeast
• 1/2 tsp sugar
• 3 cups all-purpose flour, divided (or 1 1/2 cup all-purpose flour and 1 1/2 cup whole wheat flour)
• 1 to 2 tsp kosher salt 
• 2 tbsp extra virgin olive oil, more for the bowl

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INSTRUCTIONS

1. Make sponge: In a large mixing bowl add 1 cup lukewarm water and stir in yeast and sugar until dissolved. Add 1/2 cup flour and whisk together. Place the mixing bowl in a warm place, uncovered to form a lose sponge. Give it 15 minutes or so, the mixture should bubble.
2. Form the pita dough: Now add salt, olive oil and almost all the remaining flour (keep about 1/2 cup of the flour for dusting later). Stir until mixture forms a shaggy mass (at this point, the dough has little to no gluten development and just looks like a sticky mess and you can easily pull bits off). Dust with a little flour, then knead the mixture inside the bowl for about a minute to incorporate any stray bits.
3. Knead the dough: Dust a clean working surface with just a little bit of flour. Knead lightly for a couple minutes or so until smooth. Cover and let the dough rest for 10 minutes, then knead again for a couple more minutes. The dough should be a little bit moist, you can help it with a little dusting of flour, but be careful not to add too much flour.
4. Let the dough rise. Clean the mixing bowl and coat it lightly with extra virgin olive oil and put the dough back in the bowl. Turn the dough a couple times in the bowl to coat with the olive oil. Cover the mixing bowl tightly with plastic wrap then lay a kitchen towel over. Put the bowl in a warm place. Leave it alone for 1 hour or until the dough rises to double its size.
5. Divide the dough. Deflate the dough and place it on a clean work surface. Divide the dough into 7 to 8 equal pieces and shape them into balls. Cover with a towel and leave them for 10 minutes or so to rest.
6. Shape the pitas. Using a floured rolling pin, roll one of the pieces into a circle that's 8-9 inches wide and about a quarter inch thick. It helps to lift and turn the dough frequently as you roll so that dough doesn't stick to your counter too much. (If dough starts to stick, sprinkle a tiny bit of flour). If the dough starts to spring back, set it aside to rest for a few minutes, then continue rolling. Repeat with the other pieces of dough. (Once you get going, you can be cooking one pita while rolling another, if you like). You have two options for baking the pita from here.
7. To bake pita in the oven: Heat the oven to 475 degrees F and place a heavy-duty baking pan or large cast iron skillet on the middle rack to heat. Working in batches, place the rolled-out pitas directly on the hot baking baking sheet (I was only able to fit 2 at a time). Bake for 2 minutes on one side, and then, using a pair of tongs, carefully turn pita over to bake for 1 minute on the other side.  The pita will puff nicely and should be ready. Remove from the oven and cover the baked pitas with a clean towel while you work on the rest of the pitas.
8. To cook pita on stovetop: Heat a cast iron skillet over medium-high heat. (Test by adding a couple drops of water to the skillet, the skillet is ready when the beads of water sizzle immediately). Drizzle a tiny bit of extra virgin olive oil and wipe off any excess. Working with one pita at a time, lay a rolled-out pita on the skillet and bake for 30 seconds, until bubbles start to form. Using a spatula, flip the pita over and cook for 1-2 minutes on  the other side, until large toasted spots appear on the underside. Flip again and cook another 1-2 minutes to toast the other side. The pita is ready when it puffs up forming a pocket (sometimes, with this method, the pita may not puff or may only form a small pocket. Try pressing the surface of the pita gently with a clean towel). Keep baked pita covered with a clean towel while you work on the rest.

Mofletta

 The mofletta is a Moroccan Jewish crepe traditionally prepared during the celebration of the Mimouna, at the end of Passover.

Ingredients

• 4 cups flour
• 1¼ cup warm water (more or less)
• 1 teaspoon salt
• 1 tablespoon caster sugar
• 4 teaspoons active dry yeast
• ¾ cup vegetable oil (to work the dough)
• 3 tablespoons vegetable oil (to grease the pan)

Equipment

• Stand mixer

Instructions

• Dilute the yeast and sugar in ½ cup (120 ml) of water and set aside for 15 minutes.
• In the bowl of a stand mixer, add the flour and dig a well in the center.
• Pour the mixture of water, sugar and yeast into this well.
• While kneading at medium speed, add the remaining water gradually, then add salt.
• Knead at high speed to obtain a very soft dough that comes off the edges of the bowl.
• Depending on the quality of the flour, it may be necessary to add water or flour to the dough.
• Let the dough rise for 1 hour covered with a cloth, away from drafts.
• Divide the dough into 25 pieces and toss them. Then coat them with oil and let them sit on a plate for 15 minutes.
• Heat a pan and lightly grease with a brush.
• On a very well oiled work surface, and with the help of your hands, spread the first piece of dough as thinly as possible, paying attention not to create any hole.
• Place the first mofletta on the hot pan.
• After about 20 seconds, turn the mofletta over and add another piece of dough over the first (cooked side). Turn everything over after one minute.
• Repeat the process with another raw mofletta placed on the previous ones and so on until all the pieces of dough have been used.
• Serve the hot moflettas with honey, butter and mint tea.