Fried Fish with Sichuan “Flower” Pepper (Hua Jiao Ru)

Since my husband grew up eating fried fish, I thought it would be appropriate to fry the trout he caught last weekend.  Puo (grandmother) and I used Sichuan pepper also known as flower pepper (hua jiao) in Chinese to marinate the fish.  Flower pepper is a unique mouth numbing pepper that can be used in meat and seafood dishes. 

This simple dish turned out better than expected.  My husband said it was the best fish I have ever prepared….perhaps because it is the only one I have ever fried?

Prepare fish

Flower Pepper

Ingredients:

3 tablespoons canola oil (Puo wanted me to use more oil, but I refused)

1 tablespoon flower pepper (see photo)

1 ½ teaspoons sea salt

1 whole fish – scaled, cleaned, skin intact (we used salt water trout)

Directions:

1.       Rinse cleaned fish with cold water.

2.       Score fish on both sides.

3.       Liberally cover fish on both sides with flower pepper and sea salt.  Include the cavity of the fish and areas where scored.

4.       Place in Ziploc bag or covered container and refrigerate for 6-8 hours.

5.       When ready to cook, quickly rinse fish under cold water removing all peppers from fish.

6.       Pat fish completely dry with a paper towel. Be sure to include the cavity.

7.       Heat canola oil on high in non-stick pan.

8.       Place fish in pan for about 4-5 minutes.  Constantly swirl the oil in pan so fish is evenly coated with oil at all times.

9.       Flip the fish and let sit for another 4-5 minutes until thoroughly cooked.  Continue to swirl oil.

10.   Skin should be crisp when dish is ready.

Problems I encountered:

Puo insisted I cut the fish in half to fit in my pan; however I wanted to keep the fish intact.  When we started cooking, the fish was slightly larger than my pan so I ended up cutting it in half anyway.  Puo told me to keep in mind that the dish needs to taste good, not look good.  

Fermented Rice Wine Soup (Jio Nian Tang)

This is a warm dessert that uses fermented rice and glutinous rice balls.  I used to wake up extra early to make the glutinous rice balls from scratch with Puo (grandmother) before heading off to school.  Now it is easier to purchase them from the Asian market, but the dish still reminds me of my childhood.  Puo used to add egg to the soup and served it for breakfast!

Fermented Rice Wine Soup

Glutinous rice balls

Ingredients:

About 2 cups water

1-2 tbsp fermented rice

1-2 tbsp sugar

Frozen glutinous rice balls

Egg (optional)

Directions:

1. Boil about 2 cups of water
2. Add 1-2 tablespoons of fermented rice
3. Add frozen glutinous rice balls (I like to add about a ½ cup) - ready when float.
4. Optional – crack an egg into the soup and continue to boil until egg is cooked
5. Add 1-2 tablespoons of sugar to taste

Attention to Details (steamed pork ribs)

When Puo (grandmother) explained this recipe to me, I thought it would be quick and easy!  Once again, I was proven wrong.  

To prep the ribs, the fat should be trimmed with kitchen shears.  It took me over an hour and a half just to trim the fat!  Of course, I had to trim every last piece of fat before I was satisfied.  Now I know where I get my annoying attention to details and I will never again complain about Puo’s dishes being fatty or unhealthy (note: this is not a healthy dish)!

After the pork is trimmed the meat is easy to prepare and turns out very tender. 

Finished product

Sauce

Ribs prior to trimming fat

Ribs in steamer

Ingredients:

Pork ribs about 2 lbs (I used pork rib tips)

1 tsp fresh chopped ginger

2 ½ tbsp garlic bean paste - see photo

1 tsp sugar

Directions:

1.     Trim fat off ribs. Place ribs in large bowl that will fit your steamer

2.     Add ginger, sugar, and garlic bean paste

3.     Knead the pork and mix ingredients well - must use hands (Puo said that I need to "feel" the meat with my hands, using a utensil is not acceptable)

4.     Bring water to a boil in the steamer

5.     Steam until pork is thoroughly cooked, about 35 - 40 minutes

Puo’s Traditional Fried Rice

This is the most amazing fried rice! I attempted to recreate this recipe on my own for years without coming close to Puo’s (grandmother).   Part of my problem may be that I always used brown rice instead of white rice.  For the sake of tradition, I purchased a bag of white rice for our cooking lesson.  Puo said if I must use brown rice, soak it in water for three hours prior to cooking.  The rice needs to be cooked the day before and refrigerated.  NEVER use instant rice!

Puo's Traditional Fried Rice

White rice - NOT instant

Chopped salted fish

Salted fish

Flatten in pan

Ingredients:

2 cups of white rice (cooked a day previously)

½ cup chopped dried salted fish - see photo (Puo uses salted fish instead of soy sauce).  Soak the dried fish   in water until soft. Then feel for bones and remove them before chopping.

¼ cup chopped green onions

1 tsp chopped ginger

2 tbsp canola oil

½ tsp sea salt

1 egg – beat in separate bowl

Directions:

1. Heat oil on high heat in large non-stick pan
2. Add green onions and ginger, sauté for a few minutes
3. Add salted fish, sauté
4. Add egg and scramble in pan
5. Turn heat to medium, add rice and mix well
6. Flatten rice in pan (see picture)
7. Ready to serve!

Too Many Cooks in the Kitchen (chicken with dipping sauce)

I never fully understood the old adage “Too many cooks in the kitchen” until now…

This past week my mother joined us in the kitchen.  While I enjoyed spending time with mom and Puo, I was being bossed around my small kitchen the entire time.  Everything I did was incorrect from the type of chicken I bought (organic) to how I chopped the green onions.  In the end we recreated a chicken dish that tastes just like I remembered! 

Although it is one of my brother’s favorites, I grew tired of this dish until I began to miss it recently.  This is one that aunts and grandmothers would bring over to our house on random occasions.  The chicken is tender, the dipping sauce is salty, and it is usually served cold.

Chicken with ginger and green onion dipping sauce:

Ingredients:

1 whole chicken

¼ cup green onions finely chopped (using mainly the white portion)

¼ cup ginger finely chopped

1 teaspoon salt

1 ½ tablespoon canola oil

Directions for chicken:

1.  Rinse chicken under cold water and pat dry.
2.  Cut chicken in half.
3. In a large pot or dutch oven that fits the entire chicken, bring water to a boil.
4. Place chicken in boiling water. 
5. Cover with lid until water boils again.
6. Flip the chicken and recover.
7. Boil for 10 minutes.
8. Turn off heat and let sit covered until water cools to a lukewarm temperature.
9. Place chicken in a container and refrigerate until completely cool (about 2 hours).
10. Remove chicken and chop into smaller pieces.

Directions for sauce:

1. Combine green onions, ginger, and salt in a small bowl.
2. In a small pan, heat canola oil on medium high heat.
3. Pour the oil into bowl with green onions, ginger, and salt.
4. Stir well and serve.

Cut chicken in half

Boil chicken

Green onion and ginger dipping

Problems I encountered:

I chopped the green onions and threw out the white portion before they told me otherwise.  This is the portion of the onion we were to use for the dish.  

First to prepare a dish!

I am excited that someone used a recipe from the blog!  Janet made the Ba Bao Fan and it looks wonderful!  

Janet's Rice Pudding

  

Eight Treasures Rice Pudding (Ba Bao Fan)

Puo (grandmother) does not let food go to waste.  She grew up during a time when food and supplies were scarce.  When she saw how much rice I made for fermented rice, we decided to make ba bao fan using the extra rice. 

This dish is a common dessert during Chinese New Year and other holidays. It can be made ahead of time and steamed when ready to serve.

Photo of finished product from web (I  lost my photos)

Ingredients:

2 cups sweet rice

¼ cup sugar (Iused splenda)

1 teaspoon canola oil

½ can of sweetened bean paste (from a 15 ounce can)

8 Treasures:  Maraschino cherries,raisins, dates, nuts, any other dried fruits and nuts 

Directions:

1. Prepare rice according to rice cooker instructions.
2. While rice is warm, add sugar and mix well.
3.  Swirl canola oil in a large bowl to coat.
4. Place cherries and raisins at the bottom of bowl in a decorative pattern.
5.  Wet hands with water to prevent rice from sticking to fingers.  Take a handful of rice and pat until flat in hands.
6. Place rice in bowl on top of cherries and raisins.
7. In a non-stick pan warm half the can of red bean paste until fragrant.
8. Add the red bean paste to the rice bowl and spread with hands.
9. Use remaining rice on top of the red bean paste, pat down and smooth.
10. Place bowl into steamer for 10 – 20 minutes until rice is warm and soft.
11. Gently slide a knife along the edges of the bowl, place on top of a plate and gently slide bowl off rice.
12. Warm 2-3 tablespoons of the cherry juice and pour on top for decoration.

Problems I encountered:

Since we made this dish at the last minute I only had raisins and a few cherries on hand.  Usually there are eight different types of treasures (nuts and dried fruits) used in this dish.  I accidentally deleted my photos of this dish so I posted one from the web.  Mine did not turn out quite as nice.