Dandan Mian (Spicy Peanut Noodles)

Posted by WingsFan91 9/5/2001 8:19
am

Dandan are wooden buckets, one on each end of a pole carried
across the shoulders, from which vendors used to sell this snack in
the streets of Chengdu.

1/2 pound Chinese flat wheat noodles, or linguine
2 tablespoons tahini, or peanut butter
1 tablespoon ground Sichuan red peppercorn
1 tablespoon minced garlic
1 teaspoon brown sugar
2 teaspoons Chinese or white vinegar
2 teaspoons soy sauce
1 tablespoon dark sesame oil
1 tablespoon crushed roasted peanuts

Boil the noodles.
Combine tahini, Sichuan pepper, garlic, sugar,
vinegar, soy sauce, and sesame oil.

When the noodles are done, drain and toss them with the tahini
mixture.
Sprinkle crushed roasted peanuts on top before
serving.

Coconut Milk

1 cup chopped fresh coconut*
1 cup hot water

Place coconut and hot water in blender container.
Cover and
blend on high speed until coconut is finely chopped.
Strain through
several layers of cheesecloth.
Cover and refrigerate no longer than
48 hours.

* To open coconut, puncture eyes of coconut with ice pick; drain
liquid.
Bake coconut at 375 degrees F for 12 to 15 minutes.
Remove
from oven.
Tap shell with hammer to open.
Cut meat out of shell.
Pare brown skin from coconut meat.

Custard Tarts

3 cups all-purpose flour
1 teaspoon salt
1 cup vegetable shortening or lard
4 to 6 tablespoons hot tap water
3 eggs
1/3 cup granulated sugar
1 1/2 cups milk

Combine flour and 1/2 teaspoon of the salt in mixing bowl.
Cut
in shortening until mixture resembles bread crumbs.
Mix in enough
water to form a dough that sticks together.
Shape dough into ball.
Cut in half.
Roll out each half on lightly floured surface until
1/8-inch thick.
Cut 12 circles from each half using fluted cookie
cutter 3 inches in diameter.
Fit pastry circles into greased muffin
cups, pressing sides so they reach rims.

Beat eggs with whisk.
Stir in sugar and remaining 1/2 teaspoon
salt.
Gradually blend in milk.
Spoon about 2 tablespoons egg
mixture into each pastry.
Bake in preheated 350 degree F oven until
knife inserted in center of custards comes out clean, 25 to 30
minutes.

Remove tarts from pans.
Cool on wire racks.

Makes 24.

Candied Banana Fritters (Asian)

5 bananas
1 tablespoon vegetable oil
7 tablespoons granulated sugar
2 tablespoons cold water
1 to 2 teaspoons sesame seeds or black sesame seeds

Batter
1 egg
1/4 cup cornstarch
1/2 cup all-purpose flour
6 tablespoons cold water (or enough water to make a thin
batter)

6 cup oil for deep-frying (or less if desired)

Mix together the sugar and water.
Set aside.

Beat the egg in a bowl.
Add the cornstarch, flour, and water,
and blend well.

Cut a banana on the diagonal into 5 pieces.
Sprinkle some added
flour onto it and coat the pieces in the flour batter using your
fingers.
Repeat for each banana.

Heat wok and add oil for deep-frying.
When oil is hot, drop the
bananas into the hot oil and add a few pieces at a time, turning
them once, until they are golden brown.
Remove and drain on paper
towels.

Heat frying pan and add 1 tablespoon of oil.
Quickly re-stir the
sugar and water mixture, and add to the frying pan.
Stir the
mixture on low heat until the sugar dissolves and turns into a
syrup.
Turn off the heat and add the bananas.
Mix carefully and
serve immediately.
Sprinkle sesame seeds over the bananas just
before serving.

Asian Honey-Tea Grilled Shrimp

1 1/2 pounds medium shrimp, peeled, de-veined
Salt
2 scallions, thinly sliced
1 cup brewed double-strength orange spice tea, cooled
1/4 cup honey
1/4 cup rice vinegar
1/4 cup soy sauce
1 tablespoon peeled, finely chopped fresh ginger
1/2 teaspoon freshly ground black pepper

In a plastic bag, combine tea, honey, vinegar, soy sauce, ginger
and pepper, to make marinade.
Remove 1/2 cup marinade; set aside
for dipping sauce.
Add shrimp to marinade remaining in plastic bag,
turning to coat.
Close bag securely and marinate in refrigerator 30
minutes or up to 12 hours.

Remove shrimp from marinade; discard marinade.
Thread shrimp
onto 8 skewers, dividing evenly.
Grill over medium hot coals 4 to 6
minutes or until shrimp turn pink and are just firm to the touch,
turning once.
Season with salt, to taste.

Meanwhile, prepare dipping sauce by placing reserved 1/2 cup
marinade in small saucepan.
Bring to a boil over medium-high heat.
Boil 3 to 5 minutes or until slightly reduced.
Stir in green
onions.

Makes 4 servings.

Per serving: 202 cal., 35 g pro., 7 g carbo., 3 g fat; 259 mg
chol., 511 mg sodium

Burmese Curried Pork (Weta Hin)

1 (2 pound) boneless pork shoulder
1 large onion, finely chopped
5 cloves garlic, finely chopped
1 tablespoon finely chopped gingerroot
1 teaspoon ground turmeric
1/2 teaspoon crushed red pepper
2 tablespoons vegetable oil
1 teaspoon sesame oil
1 (16 ounce) can whole tomatoes, drained
1 stalk fresh lemon grass, finely chopped
1 tablespoon fish sauce
Hot cooked rice

Trim fat from pork; cut pork into 2-inch cubes.
Place onion,
garlic, gingerroot, turmeric and red pepper in blender container.
Cover and blend on medium-high speed, stopping blender frequently
to scrape sides, until smooth, about 1 minute.
Heat oils in Dutch
oven over medium heat until hot.
Gradually and carefully pour
vegetable mixture into oil.
Heat to boiling; reduce heat.
Cover and
simmer, stirring, occasionally, 15 minutes.

Add pork, tomatoes, lemon grass and fish sauce; break up
tomatoes with fork.
Heat to boiling; reduce heat.
Cover and simmer
until pork is tender, about 1 1/2 hours.

Serve over rice.
Garnish with snipped fresh cilantro if
desired.

Yields 4 servings.