She doesn't mention it in the recipe headnote, but Naomi Duguid's Kachin Pounded Beef with Herbs in her Burma must be a kissing cousin to Laos and Thailand's laab. Instead of hand-chopped meat that is tossed with spices, however, this Burmese version is pounded in a mortar and pestle, grinding the aromatics into gently simmered beef. The result is a meltingly tender bowl of fragrant beef with a texture akin to rillettes but with the taste of Southeast Asia.
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Entries tagged with 'sichuan peppercorns'
This hot and numbing cold noodle salad is a take on Dan Dan Mein, with spinach replacing a healthy portion of the noodles. The tangy and hot dressing slings wonderfully to the blanched leaves, delivering powerful and balanced flavor in every bite.
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[Photographs: J. Kenji Lopez-Alt] Note: Both the chili bean paste and the Sichuan Peppercorns can be bought online (follow the links) if you don't have a good Chinese market nearby. Use tofu labeled "silken" in a hardness range of medium...
The Hanukkah classic with a spicy, tingly update.
For best results, use Popeye's chicken nuggets or popcorn shrimp. Other brands will work if necessary.
The end of corn season is rapidly approaching, as I found out the hard way while attempting to locate some pristine examples at the local farmers' market. But if you can find enough ears, and I eventually did after some digging, this recipe from Beyond the Great Wall is a fitting way to say goodbye to the summer staple. Pork may be the first ingredient listed, but as you can tell by the picture, corn makes up the bulk of this dish.
Adapted from Land of Plenty by Fuschia Dunlop...
It's no secret that I'm a fan of Sichuan peppercorns. I love the numbing sensation on the lips they provide. I'm guilty of picking recipes solely because they contain Sichuan peppercorns. Still, this recipe from Eileen Yin-Fei Lo's Mastering the Art of Chinese Cooking also proves that the Sichuan peppercorns can play well with other flavors.
Like pound cake, three teacup chicken refers to the "small Chinese teacup," which is used to "measure the soy sauce, vinegar, and sugar." At least that's what Grace Young and Alan Richardson claim for this rendition in The Breath of a Wok. Cute anecdote aside, what's amazing is how simple this sauce is to make. It's tart, sweet, astonishingly complex. Plus it comes together in a matter of seconds, and pairs nicely with the chicken.
This isn't so much dinner as a highly addictive drug. When these little hunks of chicken mix with fiery dried red chiles, Sichuan peppercorns, and chili bean paste, something unleashes in your brain that's one part pleasure and one part glorious pain.
If you've already eaten all the turkey leftovers, this dish can be made with sliced pork or chicken too. Throw the meat into a saucepan with chile oil (very simple to whip up from scratch), cilantro, Sichuan peppercorns, vinegar, and some roasted peanuts.
Adapted from Asian Dumplings by Andrea Ngyuen...
I'm afraid I'm becoming addicted to Sichuan peppercorns. But when that numbing obsession hits, I have to follow. This fever only happens occasionally, but then I get a dish like this recipe from Cecilia Chiang's The Seventh Daughter: My Culinary Journey from Beijing to San Francisco and I'm pulled right back in.
I jumped right into this recipe from Raymond Sokolov's The Cook's Canon as soon as I saw the ingredients. I am an absolute nut for Sichuan peppercorns, and while it's apparently a common combination, the mixture of it with Chinese five-spice powder and shrimp sounded remarkable. I'd heard of black pepper shrimp, but this seemed to take the notion one delicious step further.
I can't believe I've never made hanger steak before. While it's often referred to as a "cheaper cut," I usually can't find it for under $10 a pound. Also, a lot of recipes recommend a long marinade—something I can't indulge in often. Luckily, I found this recipe from Gourmet, which introduces a highly flavored dry rub and a very simple sauce. It can be made in 20 minutes or so. Not bad.
Though some ingredients in previous Nasty Bits entries bore some resemblance to today's featured item, this really is what you think it is. [Photographs: Chichi Wang] Nasty Bits lovers, if you think I'm cooking heart for Valentine's Day, then you...
Editor's note: We're pleased to welcome back Gretchen VanEsselstyn of Chile Pepper Magazine, who will be along weekly with Serious Heat, a column devoted to the most mouth-searing food out there. This week, though, in honor of the Super Bowl,...