Cook Chinese...: January 2008 Cook Chinese...

Cook Chinese...

Friday, January 11, 2008

5 Things… (meme)

I was tagged for this meme by Margot from Coffee and Vanilla

Here are the questions and my answers….
What were you cooking/baking 10 years ago?
On my own? Nothing. But I was helping my grandfather to bake cakes for Christmas, Easter & other occasions. That’s how my adventure with cooking/baking begins in a first place.

What were you cooking/baking one year ago?
What was on the top of my list? Iced buns (I think it’s called a Swiss Iced Finger). It looks like this:
I was also baking/cooking traditional polish Poppy Seed Cake & yeast-cake, Monkey bread and great casserole with broccoli, cauliflower, carrots & sunflower seeds under béchamel. There were more, but those above were my best.

Five snacks you enjoy:
1. Cini Minis;
2. Bacon Prunes;
3. Chicken, rise and pineapple salad;
4. cashew with raisins
5. And most of crunchy snacks

Five recipes you know by heart:
1. Grilled porkneck or spare ribs
2. Bacon Prunes
3. Poppy seed cake
4. Summer apple pie
5. Polish white borscht

Five culinary luxuries you would indulge in if you were a millionaire:
1. large kitchen with traditional bread stove
2. more expensive ingredients, like sea food
3. sushi at least once a week
4. really expensive (best quality) kitchen appliances like food-processor
5. my very own wine-cellar (full of course)

Five foods you would love to cook/bake:
1. crème brûlée
2. Obelix’s style, whole wild boar
3. few medieval (and older) traditional dishes
4. to brew my own beer
5. Mazurek Kajmakowy - basically it's a shortcake with fudge on top and looks like this
or this:
or however you want :} Generaly its traditional Easter cake, but ornamentation depends mostly on your ability and imagination.

Five foods you cannot/will not eat:
1. milk – I have allergy
2. raw meat
3. anything cooked/baked with eyes
4. tomato soup
5. sweet meat (like made with raisins)

Five favorite culinary toys:
1. meat rolling-pin (yup, that’s right – newest polish invention. It looks like normal rolling-pin, but has spikes like meat hammer/tenderizer). Look: It may spin, or you can tide up this screw to use it like a normal meat tenderizer. 2. silicon baking mold
3. whisk
4. silicon brush
5. special pannikin with flour sieve on the bottom, like this one here:

Five dishes on your "last meal" menu:
1. Sushi
2. Grilled porkneck or spare ribs
3. Some sea food
4.Botle of Porto
5. Polish doughnuts (I fry them myself with self made rose petals preserve). Should look like this:
Five happy food memories:
1. baking with my grandfather.
2. Many moments, when I baked/cooked for my friends
3. cooking for 120 people on boy scout camp in a middle of tank range (challenging, but also very happy moment)
4. visiting with my friends the Capio D’oro - best restaurant on Mazury (polish Land of Thousand Lakes)
5. dinner on kayak in a middle of a lake or on the river bank.

I would love to find out about some other bloggers as well so I’m tagging for this meme:

Clotilde of Chocolate and Zucchini
Scott of RealEpicurean
Sean of Hedonia
Simon of Plate of the Day

Wednesday, January 02, 2008

Spicy Szechuan Green Beans

1 dish of green bean, tip trimmed
¼ pound ground beef
Minced garlic, ginger, shallot (2-3 table spoon total)
1 jalapeno pepper, minced
Chinese dried shrimp (soaked)
Cooking oil
Xiao-shing wine
Dark soy sauce
Ground black pepper
Sesame oil
Deep fry green beans on high heat until slightly golden colour, drain and set aside.

Add oil to wok and heat wok over high heat. Sauté garlic, ginger, shallot, jalapeno pepper and Chinese dried shrimp.

Add ground beef and sauté until brown.

Add green beans.

Add Xiao-shing wine, dark soy sauce, sugar, and ground black pepper, stir fry until mixed.

Add sesame oil to taste.

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