It’s Friday baby~!! WOO~HOO~!!
We had Chinese today!! Hehe.
But I couldn’t finish writing this “Friday” blog in time, so I’m writing on Saturday~!!
It’s Saturday~!! WOO~HOO~!!
Do you have any plan for this weekend?
We had a Masquerad Ball on Friday night!!! It was so much fun!!!
And I won $100 for best mask contest!! ^0^
Well, I did little dance with hubby too to win!! lol
Anyway, go back to what we ate Friday, here is the menu we had!!
*Mapo Tofu – It’s Chinese, very popular Sichuan dish.
Mapo doufu, or mapo tofu, is a popular Chinese dish from the Sichuan (Szechuan) province. It is a combination of tofu (bean curd) set in a spicy chili- and bean-based sauce, typically a thin, oily, and bright red suspension, and often cooked with minced meat, usually pork or beef. Variations exist with other ingredients such as water chestnuts, onions, other vegetables, or Judae’s Ear (aka Jelly Ear, a mushroom). From Wikipedia
*Bok Choy with Sweet Oyster Sauce
Bok choy doesn’t take a long time to cook so I started cook Mapo Tofu first!!
Here is a TIP for Chinese cooking at home!!
Lots of people make mistake while they cooking Chinese at home, but if you follow this tip, you are half way success!! 🙂
The most important part of Chinese cooking is EVERYTHING IS READY TO GO on your hand.
Take out the sauces you are going use from refrigerator and cabinet, and open the tops already for yourself later.
Chop all the vegetables (even though the vegetables for garnish) and other ingredients you are going to use for the recipe.
Make cornstarch water already before start cooking.
You will not have time while you are cooking Chinese, because it will be done in a couple minutes, on a VERY HIGH HEAT!
If you are not ready to go like this, you will burn your food or you have to reduce the heat and have watery sorry @$$ food.
And we are cooking a Sichuan dish, we’ve got to have this sauce for it!!
Doubanjian. 豆瓣醬 (Hot bean sauce, Spicy bean sauce)
Left side one is Sichuan doubanjian, and right side one is regular doubanjian you can find at Asian grocery store. The right side one is a gift from my friend, Thank you Yuuki!! ^-^*
Sichuan doubanjian is a lot more spicier than the other one. You’ve got to be care full!!
And you’ve got to put Sichuan pepper corn for Sichuan cuisine, but I couldn’t find where I live so I had to pass that. For give me!! >.<;;;
But, even though with out Sichuan pepper corn, it turned out SO RIGHT!!
YAY~!! Mapo tofu and bok choy~!! ^0^
I added 1 Serrano pepper for extra spicy!
Man, it was delicioussssss~!!!!
And my bok choy with sweet oyster sauce~
It was really mild and yummy! One of my and my hubby’s FAV!
2 bok choys
1Tablespoon vegetable oil
2 garlic cloves, finely chopped or sliced
1/4 teaspoon grated ginger (optional)
1 Tablespoon oyster sauce
1 Tablespoon shaoxing wine (Chinese rice wine, you can use regular rice wine or dry white wine instead)
1/4 cup chicken stock
pinch of salt and pepper
1 heaping teaspoon cornstarch
1 Tablespoon water
Blanch bok choys in boiling water for 30 seconds, drain and set aside warm.
Heat oil in a small sauce pan over medium-high heat; add garlic, and ginger cook about 2 minutes or until it soften and you can smell them. Add Oyster sauce and shaoxing wine, stirring.
When the alcohol evaporated add chicken stock, bring to boil.
Mean while mix cornstarch and water to make starch water.
Add salt and pepper for taste and add starch water for thicken the sauce, stirring well. Remove from heat.
Place blanched bok choy on a serving dish and pour the sauce right on the top. Serve warm.
I hope you guys enjoy as much as we do!! ^0^