food What was the last spicy meal you cooked?
- Thread starter The Hot Pepper
- Start date
Something more or less like this is simmering now and yes it got over a tbs of peppercorns. Plus about 4 tbs of spicy chili bean sauce. I braised the beef first for 30min and used some shallots also. Otherwise it pretty close to the recipe.
Sichuan beef soup
http://thewoksoflife.com/2016/02/spicy-beef-noodle-soup/
Not sure if im going to have it with noodles but i am adding some kind of Sichuan preserved veggies to it later. Im outta fresh nappa atm.
Sichuan beef soup
http://thewoksoflife.com/2016/02/spicy-beef-noodle-soup/
Not sure if im going to have it with noodles but i am adding some kind of Sichuan preserved veggies to it later. Im outta fresh nappa atm.
Used some Korean ramyun noodles.
Loving long time that casserole.
Even without cheese or cream.
My ass burns every morning.
Because I can't stop eating hot stuff with every meal.
Not that is bad 'thang.
At 3:30 in the morning and you're on the Blues Shitter crapping live Texas buzzards and burning diesel fuel...
You interpret that as one of two scenarios in you mind.
Either you are very close to death.
Or more alive than you will ever be.
Close to death is probably more the reality.
And yet.
I'm still alive!
Even without cheese or cream.
My ass burns every morning.
Because I can't stop eating hot stuff with every meal.
Not that is bad 'thang.
At 3:30 in the morning and you're on the Blues Shitter crapping live Texas buzzards and burning diesel fuel...
You interpret that as one of two scenarios in you mind.
Either you are very close to death.
Or more alive than you will ever be.
Close to death is probably more the reality.
And yet.
I'm still alive!
rice noodles with carrots, purple cabbage, bean sprouts, green onions, peanuts, and some of my Kiss the Sun Passion Fruit-Manzano-Bonnet sauce
Today is ONCE Cooked Pork. 
Why once cooked? Because i dont feel like waiting until the pork belly thaws and ive got a thawed pork tenderloin plus some fat rendered from pork belly.
About 1.5lbs of pork tender loin
Some Taiwanese cabbage....not traditional but i like pork and cabbage stirfries.
About half a medium onion cut into about 1" pieces
A few green onions cut about 2-3" because im out of leeks
1 Tbs minced garlic or i might just use my last shallot
1.5 Tbs Doubanjiang (spicy chili bean paste)
LKK Premium dark soy to taste...not authentic. About a tbs...Authentic uses sweet bean paste which i dont keep on hand.
Chinese black vinegar to taste...a couple TSPs.. also not authentic unless it Kung Pao
1 Tbs Chinese cooking wine
A couple slices of fresh ginger cut into strips
About 1/2 tsp sugar
Add the ginger and shallot to the oil...cook for around a minute or 2
Quickly fry the doubanjiang in the oil until the oil is red and fragrant...maybe a minute
Add the pork and cook for 2-3 minutes until its not longer pink.
Add the soy sauce and sugar. Stir so all the pork is well coated
Add the onion and cabbage
Add the rice wine and let it reduce for a minute or 2
Chicken stock with a little corn starch slurry (optional if you want it "saucy" like restaurant style) This could also be done instead with a simple pork soy/wine/cornstarch marinade if you prefer that method
Add the green onion and cook just long enough for it to wilt a little.
Serve with plenty of steamed rice cause this is gunna be a sodium bomb. I will be using a nice short grain. I dont keep long grain other than jasmine on hand.
Why once cooked? Because i dont feel like waiting until the pork belly thaws and ive got a thawed pork tenderloin plus some fat rendered from pork belly.About 1.5lbs of pork tender loin
Some Taiwanese cabbage....not traditional but i like pork and cabbage stirfries.
About half a medium onion cut into about 1" pieces
A few green onions cut about 2-3" because im out of leeks
1 Tbs minced garlic or i might just use my last shallot
1.5 Tbs Doubanjiang (spicy chili bean paste)
LKK Premium dark soy to taste...not authentic. About a tbs...Authentic uses sweet bean paste which i dont keep on hand.
Chinese black vinegar to taste...a couple TSPs.. also not authentic unless it Kung Pao
1 Tbs Chinese cooking wine
A couple slices of fresh ginger cut into strips
About 1/2 tsp sugar
Add the ginger and shallot to the oil...cook for around a minute or 2
Quickly fry the doubanjiang in the oil until the oil is red and fragrant...maybe a minute
Add the pork and cook for 2-3 minutes until its not longer pink.
Add the soy sauce and sugar. Stir so all the pork is well coated
Add the onion and cabbage
Add the rice wine and let it reduce for a minute or 2
Chicken stock with a little corn starch slurry (optional if you want it "saucy" like restaurant style) This could also be done instead with a simple pork soy/wine/cornstarch marinade if you prefer that method
Add the green onion and cook just long enough for it to wilt a little.
Serve with plenty of steamed rice cause this is gunna be a sodium bomb.
I will be using a nice short grain. I dont keep long grain other than jasmine on hand.Decided to add a little homemade suan cai i soaked over night (chopped) and some carrot threads for color. I also added some ground sichuan peppercorn to the chili bean paste and a little of my pepper blend for a touch more heat. Some LaoGanMa to finish it off if needed
Rice is almost ready to rest while i cook it all up
Rice is almost ready to rest while i cook it all up
Not bad for tenderloin.
Trying an experiment ive been neglecting. While making a meat loaf i ended up with a bit more than i needed. Well, i guess that is what happens when you use 7lbs of ground chuck.
I had enough left for one of my smaller loaf pans so i made a small kimchi meat loaf too. I kept this one simple with just some extra hot Korean pepper flakes and some of my simple kimchi. That was added to my usual mix of Panko bread crumbs, eggs, onion, green pepper, garlic, V8 juice and black pepper.
If this goes over well i will use a 50/50 mix of beef/pork, some soy sauce and green onion. Probably some gochujang too. I used up the last of my green onions yesterday.
I had enough left for one of my smaller loaf pans so i made a small kimchi meat loaf too. I kept this one simple with just some extra hot Korean pepper flakes and some of my simple kimchi. That was added to my usual mix of Panko bread crumbs, eggs, onion, green pepper, garlic, V8 juice and black pepper.
If this goes over well i will use a 50/50 mix of beef/pork, some soy sauce and green onion. Probably some gochujang too. I used up the last of my green onions yesterday.
That sounds great! I'm picturing a little sesame oil in the mix, and some sesame seeds on top of the glaze... black and white. 
The Hot Pepper said:That sounds great! I'm picturing a little sesame oil in the mix, and some sesame seeds on top of the glaze... black and white.
Probably a gochujang, soy sauce, ketchup and honey or rice syrup glaze. About a tbs of each and a little dark sesame oil
Most of the fat drained off and glazed.
The monster regular meatloaf
And the kimchi meatloaf with gochujang honey glaze. I sampled a small piece....it has a little zip to it. The gochugaru i used is a hotter one from Korea. Not that stuff from China.
And the kimchi meatloaf with gochujang honey glaze. I sampled a small piece....it has a little zip to it. The gochugaru i used is a hotter one from Korea. Not that stuff from China.
Wow, why did i wait so long to attempt this? The sweet goes so well with the old kimchi. Had some rice leftover from yesterday. Warmed it up for 30seconds in the microwave from room temp.
Looks grand!
Glaze is:
1-2 tbs honey
1 tbs medium hot gochujang
1 tbs reduced sodium soy sauce
1 tbs mirin
1 tbs ketchup
2 tsp minced garlic
2 tsp dark sesame oil
1/4 tsp ginger powder (estimated) I just gave it a shake right from the container.
Combine and warm it up the microwave for about a minute. Set it aside until the meatloaf is close to done.
The other meatloaf got a gravy made from flour and drippings. Not much else was added besides some porcini mushroom powder and a little garlic powder. Turned out to be one of the best gravies ive made.
1-2 tbs honey
1 tbs medium hot gochujang
1 tbs reduced sodium soy sauce
1 tbs mirin
1 tbs ketchup
2 tsp minced garlic
2 tsp dark sesame oil
1/4 tsp ginger powder (estimated) I just gave it a shake right from the container.
Combine and warm it up the microwave for about a minute. Set it aside until the meatloaf is close to done.
The other meatloaf got a gravy made from flour and drippings. Not much else was added besides some porcini mushroom powder and a little garlic powder. Turned out to be one of the best gravies ive made.
