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Entries tagged with 'sichuan peppercorns'

Naomi Duguid's Kachin Pounded Beef with Herbs

Kate Williams Post a comment

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. More

Naomi Duguid's Kachin Pounded Beef with Herbs

Serious Eats Kate Williams 2 comments

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. More

Cold Sichuan Noodles with Spinach and Peanuts

Serious Eats J. Kenji López-Alt 4 comments

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. More

Very Crispy Tongue with Chili Bean Paste and Sichuan Peppercorns

Serious Eats Chichi Wang 3 comments

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!... More

Dinner Tonight: Gong Bao Ji Ding (Kung Pao Chicken, via Food52)

J. Kenji López-Alt 4 comments

Kung Pao chicken is a dish often bastardized in Chinese-American eateries into a bland, stir-fried hodge podge of chicken, bell peppers, celery, and peanuts in a gloppy sweet soy-based sauce. The real deal, on the other hand, packs a flavorful punch; savory soy balanced with a touch of sweetness, a splash of dark Chinese vinegar for a fragrant acidity, and plenty of chilis and Sichuan peppercorns for that characteristic ma-la (hot and numbing) profile. More

Mapo Dofu With Ramps: Quite Possibly The Greatest Food Ever

J. Kenji López-Alt 15 comments

I've never hidden my love for Mapo Dofu, the Sichuan dish of soft silken tofu flavored with beef and mouth-numbing, citrus-y Sichuan peppercorns. But it doesn't have to be a season-less dish. The past few years I've taken to adapting it to the spring by adding in a few big handfuls of sliced ramps, the ephemeral wild spring onions that how up by the bushel at farmers' markets (or if you're lucky, sister's backyard!). More

Mapo Dofu (Tofu) with Ramps

Serious Eats J. Kenji López-Alt 11 comments

[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... More

Latkes with Sichuan Peppercorns

Serious Eats Chichi Wang Post a comment

The Hanukkah classic with a spicy, tingly update. More

Kung Pao Popeye (Kung Pao Chicken Made with Popeye's Nuggets)

Serious Eats J. Kenji López-Alt 5 comments

For best results, use Popeye's chicken nuggets or popcorn shrimp. Other brands will work if necessary. More

Dinner Tonight: Miao Pork with Corn and Chiles

Serious Eats Nick Kindelsperger 1 comment

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. More

Sichuan Red-Braised Beef

Serious Eats Chichi Wang Post a comment

Adapted from Land of Plenty by Fuschia Dunlop... More

Sichuan Chicken with Peppercorns and Chile

Serious Eats Chichi Wang 13 comments

Dinner Tonight: Chicken with Sichuan Peppercorn Paste

Serious Eats Nick Kindelsperger 2 comments

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. More

11 Sichuan Peppercorn Recipes

Seriously Asian Chichi Wang 18 comments

We at SE are big fans of the Sichuan peppercorn. Real big. Though most commonly found in Sichuan cuisine, the spice has such depth and appeal that it really should have farther-reaching applications. Sichuan peppercorns give off a tingly, fizzy feeling on the tongue and when used sparingly, they're incomparably delicious. And addictive. Here are 11 ways to use them. More

Dinner Tonight: Uncle Lang's Three Teacup Chicken

Serious Eats Nick Kindelsperger 3 comments

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. More

Mapo Liver

Serious Eats Chichi Wang 2 comments

Dinner Tonight: Dry-Fried Chicken

Serious Eats Nick Kindelsperger 22 comments

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. More

Thanksgiving Leftovers: Sichuan-Style Hot and Numbing Sliced Turkey

Serious Eats J. Kenji López-Alt 6 comments

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. More

Seriously Asian: Dumplings with Sichuan Peppercorns

Seriously Asian Chichi Wang 2 comments

The message of this week's column is simple but worthwhile. It is this: if you put Sichuan peppercorns in your dumplings, they will be extraordinary. We lovers of the spicy, tingly peppercorn lament the dearth of good Sichuanese cuisine here in the States and by extension, the troubling absence of Sichuan peppercorns in our regular diets. Here, then, is a nice way to get your dumpling fix and satisfy your craving for Sichuan peppercorns in one fell swoop. More

Dumplings with Sichuan Peppercorns and Spicy Tomato Sauce

Serious Eats Chichi Wang 3 comments

Adapted from Asian Dumplings by Andrea Ngyuen... More

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