Who's the Baketard?

Why Baketard? Love to cook, hate to bake. Despite having gone to cooking school and working in some top kitchens, I never learned the baking side of things. I'm building my baking and photography skills, while sharing recipes that rock my world in the mean time.

420 A.O.C. Wine Bar al fresco amalfi coast american flavors andaluca andrew carmellini andrew friedman animal appetizer appetizers apple apples arancello armagnac asian asian fried chicken aubergine australian gourmet traveller authentic babyback ribs bananas banoffe barbecue beef blood orange bloody mary bone marrow braise Branzino bread breakfast brine brunch budino buttered pecans butterscotch cabbage rolls cacao caciocavello cafe juanita cake canape capers cheese chef chef mcdang chicken chile chiles chilled soup chilli chimchurri china chinese chinese food chinese sausage Chorizo citrus city grocery cocktails Coconut Cold Appetizer connie green cook italy cookbook cooking with italian grandmothers crab cranberry sauce croxetti curry curry leaves cypress grove danny bowien david thompson dean fearing deborah snyder demi dessert dolci dorie greenspan doughnut duck duck egg duck fat dumplings easter eggplant Emeril Emeril Lagasse. Shuksan Every Grain of Rice feenies foie gras fonduta fontina frangipane fried fried chicken fried rice Fritters frozen dessert fuchsia dunlop gingerboy giorgio locatelli gluten free gnocchi goat cheese Gorgonzola Dolce gourmet traveller Grand Marnier greek green bean casserole Guinea Hen ham hawker holly smith Indian indonesian italian italian sausage italy Japanese eel jessica theroux john currence jon shook katie caldesi korean korean fried chicken la tur lamb laurent tourondel lever house limoncello lucques lucy lean made in america made in italy Made in Sicily malaysian marissa guggiana marmalade mascarpone matt molina meatballs Mexican mint mission chinese food mole mondeghini morels mozza mustard festival nancy silverton nettle nettles new york times noodles oaxaca olympic provisions oregon hazelnuts osso buco pad thai Paul Bertolli pear Peking Duck pierre herme pig ears pistachio pistachios pizza pork pork belly prawn primal cuts prosciutto quail quick ragu rain shadow meats recipe red wine ribs Rick Bayless risotto Rob Feenie rosemary Russia rusty nail sable cookies sage saltimboca sambal sang yoon sarah scott saver scalloped potatoes seafood semolina shrimp sichuan sichuan peppercorns sicily Skillet soft shell crab souffléd apple pancakes soup southwestern spicy Star Chefs steak stephan pyles Strawberries street food suckling pig sugo summer Sun dried tomatoes suzanne goin sweet potato sweetbreads szechwan Tacos tart Tartine Teage Ezard tease ezard tex-mex thai thai food the wild table toffee tomatillo tomato tomatoes Tongue Tres Leches Cake Trifle turkey unagi veal vegetarian Vini e Vecchi Sapori vinny dotolo vol au vent wasabi wayne johnson weed whiskey wontons xi'an zombie jesus
« Coastal Coconut and Tamarind Fish Curry | Main | Kalbi Chunked Tots with Gochujang Cheese Sauce »
Tuesday
May122015

Chef Chen Dailu's Spicy Sesame Noodles (Chen Shifu Hong You Su Mian)

I’m trying again to get my act together and share some recipes. After a couple months of chaos (we sold our house and bought a new one, moved, took three weeks of vacation, and have been back in the new house for two weeks today) we’re finally starting to get unpacked, settle in and get back to a more normal routine. As normal as it can be in our lives.

As I’ve unpacked infinite boxes of kitchenware, struggled to find everything I’m looking for, and coordinated the events moving has involved I’ve had little time for real cooking. While I’m not typically the “Dinner in 30 minutes or less” guy on the weekends, during the week it’s imperative. To be honest, we eat out far too much when we’re together because by the time we get home we’re fried and don’t feel like hassling with anything. On the nights David works, I’m ALL about simple. Like my single days, I don’t want to mess with cooking for one so my go-tos tend to be making a vat of chili, tacos, puttanesca, burritos, or a bigassed salad. Occasionally I’ll throw together some type of Asian noodle dish if I feel like I can justify the lack of nutritionally redeeming gorging I know I’ll do in a slithery, fatty plate of carbs. Last night was one of those nights.

I doubt I need to tell anyone who knows me what a Fuchsia Dunlop fan I am. I’ve posted some of her recipes in the past, and her books are the reason I went to the Sichuan Culinary Institute a few years back. I stumbled across her Spicy Sesame Noodles recipe when I was looking through Every Grain of Rice recently, and knew I had to make it. Start to finish, it took 10 minutes.

The only adaptations I made were based upon all the noodles I’ve inhaled in various trips to china, and the barrage of questions I asked the chefs and noodle shop owners during my culinary trip. You don’t need to modify this—it’s all to taste. I just added what I like, including a sprinkling of msg, about ½ tsp of sugar, 3 Tbsp chopped ya cai (Chinese pickled vegetables), the amount of garlic called for in the recipe--doubled, and I used both ground Sichuan pepper and a tiny drizzle of the oil.

 Enjoy this. If you have the ingredients on hand, it’s effortless.

Chef Chen Dailu's Spicy Sesame Noodles (Chen Shifu Hong You Su Mian)

From: Every Grain of Rice by Fuschia Dunlop

"This is a recipe taught by chef Chen Dailu of the wonderful Chengdu snack restaurant Long Chao Shou," she says. "I was interviewing him for a feature for Saveur magazine and I asked him to tell me about his favorite food. To my surprise, he came up with this scrumptious but blindingly simple vegetarian recipe."

Makes: 2 servings

Ingredients:

2 teaspoons sesame paste

1 tablespoon light soy sauce

½ teaspoon dark soy sauce

½ teaspoon Chinkiang vinegar

1 teaspoon finely chopped garlic

Good pinch of ground, roasted Sichuan pepper, or a dash of Sichuan pepper oil

1 ½ tablespoons chilli oil with sediment

7 ounces (200g) Chinese wheat or buckwheat noodles

Handful of pea shoots, green bok choy or choy sum leaves (optional)

1 tablespoon finely chopped spring onion greens

Preparation:

1. Combine all the ingredients - except for the noodles, greens, if using, and spring onions -- in a serving bowl and mix well.

2. Cook the noodles. If you are using the greens, toss them into the cooking water for the last minute to blanch them. Drain the noodles and greens and add to the serving bowl. Scatter with spring onions, mix well, and serve.

PrintView Printer Friendly Version

EmailEmail Article to Friend

Reader Comments

There are no comments for this journal entry. To create a new comment, use the form below.

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Post:
 
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>