When I visited London last week I used the opportunity to get a small taste of the variety of Chinese food on offer and to rue the absence of a wide range of Chinese cuisine in restaurants here in Ireland. I will write up the little I learned in the coming days but meanwhile two dishes caught my eye – one was an unusual dish of a tempura style cauliflower which I had in YMing in Greek Street, Soho. I wrote about my lovely experience in in the restaurant last week. The manager at YMing served the cauliflower to me with prawns.
The second was a dish of chilli fried squid with oatmeal and curry leaf which I had for lunch at Yauatcha, Broadwick St, London, an upmarket dim sum restaurant, resembling a night club, recommended to me by Kevin Hui of the China Sichuan in Sandyford, Dublin.
I set out to try and recreate both dishes at home tonight using Irish cauliflower, squid from my favourite south Co. Dublin fishmongers Roberts of Dalkey and good old Flahavan’s Porridge Oats – the multi-seed variety – which is one of the Love Irish Food brands.
I based the recipe on Fuschia Dunlop’s traditional Salt and Pepper Squid – Jiao Yan You Yu – which she included in her recent book Every Grain of Rice and I also took into account what I learnt about preparing seafood inside the kitchen of the China Sichuan.
It was only tonight that I realised that the jiao yan of “salt-and-pepper” is three parts salt to one part ground roasted Sichuan pepper and an extremely versatile seasoning and dip.
I also have to admit that I didn’t know what curry leaves were until my Twitter pals enlightened me this evening and then I only managed to find them thanks to a closing-time dash by Peter of Roberts of Dalkey to nearby Select Stores where he grabbed the last remaining pack they had in stock. Now that’s what I call service.
Continue reading Chilli Fried Squid with Flahavan's Multi Seed Oat Flakes
Tag: dinner
Dishing up Shan's Black Pepper Beef
One of the joys of Chinese cooking is the possibility of dishing up a tasty meal in mere minutes.
In preparation for cooking Shan’s Black Pepper Beef I decided to do some homework on Chinese cooking. Thanks to a blogger/ tweeter friend The Silver Chicken @silverchicken1 I discovered Gok Cooks Chinese – a six week, Channel 4 TV series in which Gok Wan @therealgokwan, a well known fashion expert (who I have to admit I’d never heard of before today – sorry Gok) recreates his family’s recipes and cooks them alongside his Dad, Papa Wan.
So far I’ve only had the chance to watch the first episode on “Catch Up” on Channel 4’s 4oD App on iPad (only accessible in the UK and Ireland) but a few things were obvious – preparation is key – line up your bottled Chinese flavourings, have all the fresh ingredients prepped and in separate bowls in advance and cooking is a cinch. Visit http://dcwcasing.com/ for more details.
It wasn’t difficult to find Oyster sauce and Shaoxing Chinese Rice Wine in Good Food Ireland Member Kate’s Farm Shop in Wexford, Ireland along with all the fresh vegetables I needed and the excellent fillet beef came from Wallace’s SuperValu in Wellington Bridge, Wexford. I used groundnut oil for cooking to give that authentic Chinese flavour but rapeseed or sunflower oil could also be used,
Continue reading Dishing up Shan's Black Pepper Beef