We cooked up some chinese dishes at home on new years eve/night since Mr. D. had to work at 7 o’clock in die morning on January 1st.
– Smacked cucumber & cold chicken with chili oil.
– Wantan-dumplings in chili-oil filled with lamb, sellerie & mushrooms.
– Fried Prawns in a spicy sauce.
– Seabass with sellerie & bell pepper stripes.
– Twice cooked pork & dry fried beans.
Lemon & lime ice-cream with black currant liqueur (from Sonthofen, Allgäu) for dessert.
Punchy sichuan chili-oil sauce (first picture):
250 ml cooking oil (sunflower oil)
2 tbsp crushed Sichuan peppercorns
4 tbsp spicy chili flakes
2 tsp sweet bean paste
8 tbsp vegetable stock or more if needed
1 tbsp white wine vinegar
2 tsp tomato purée
1 tsp brown sugar
1 pinch of salt
Heat the chili flakes and 1 tablespoon oil in a pot. Add the rest of the oil one tablespoon at a time, stirring constantly to avoid burning. Pull the pot of the heat when the flakes begin to darken, add the Sichuan peppercorns and 4 tablespoons of stock. Stirr and return to medium heat.
Add the sweet bean paste, tomato purée, remaining stock, vine vinegar, the sugar and a pinch of salt. Stirr thoroughly, adding more stock or oil if necessary. A layer of oil on top will help to preserve the sauce.