Tag: appetizer
Sichuan Sliced Beef in Chili Sauce
Sichuan Sliced Beef in Chili Sauce
Fu qi fei pian is one of my favorite Sichuan appetizers. The dish consists of very thin slices of beef drizzled with chili sauce; typically served cold or at room temp. While the recipe is very simple, it has a tremendous amounts of flavor. There are a couple different cuts of beef that you can use. Most people use brisket, but heart and tongue are also popular choices. The first time I tried it was with beef tongue, and it’s had me hooked ever since.
Equipment
- instant pot
Ingredients
- 2 lbs brisket
- 1/4 cup light soy sauce
- 1/4 cup shaoxing cooking wine
- 1 cup water
- 1 tbsp sugar
- 3 dried red chilies
- 3 green onions
- 2 large ginger slices
- 1 cinnamon stick
- 1 bay leaf
- 1 tsp Sichuan peppercorns
- 1 tsp salt
- 1/4 tsp nutmeg
Chili Sauce
- 4 tbsp chili oil
- 3 tbsp braising liquid
- 2 tbsp sweet soy sauce
- 2 tsp Chinkiang black vinegar
- 1/4 tsp salt
- 1/4 tsp ground Sichuan peppercorns
- 4 garlic cloves finely chopped
- 2 green onions finely chopped
- 1 tsp ginger minced
Instructions
- Place all of the ingredients in an Instant Pot. Set the function to pressure cook on high for 60 minutes. Placd the cover on and push start.
- Release the pressure once the time is up.
- Let the brisket cool, then refrigerate until ready to slice.
- Slice the brisket no more than 1/8” thick.
- Arrange the beef on a plate in a single layer.
- Mix together all of the sauce ingredients. Set aside.
Black Hummus
Black Hummus
This hummus recipe is almost the same as a traditional Lebanese hummus, except the garbanzos and tahini are replaced with black beans and black tahini. The darkness has taken over. To be honest, I accidentally bought black tahini instead of Chinese black sesame paste when I was making ice cream. I didn’t want to waste it. So now I have black hummus; which turned out extremely good. The black tahini has a nuttier flavor than regular tahini. Sprinkling sumac over the top of the black hummus gives it a nice lemon aftertaste.
Equipment
- food processor
Ingredients
- 1 can black beans drained
- 2/3 cup black tahini
- 4 garlic cloves
- 1/4 cup olive oil
- 2 lemons juiced
- 1 tsp ground cumin
- 1 tsp salt
Garnish
- olive oil
- 1 tbsp sumac
Instructions
- Place all of the ingredients in a food processor.
- Pulse until smooth.
Sushi Deviled Eggs
Sushi Deviled Eggs
I have been on a Japanese kick the entire month of December 2020. Like most of my ideas that come about, I was on my porch chief’n like a chieftain after making sushi hand rolls for dinner when I had an epiphany. Sushi deviled eggs. Yes. I think I will make it happen. Make your hard boiled eggs. Scoop out the yolk and mix with wasabi and Japanese mayo. Spoon the wasabi yolk mix back into the egg whites. Top the eggs with sushi ginger, crumbled nori, and a little tobiko. These are honestly the best deviled eggs that I’ve ever consumed. If serving for a large gathering, make extra. They will be eaten.
Ingredients
- 3 hard boiled eggs
- 1 tsp wasabi paste
- 2 tsp Japanese mayo
- pickled sushi ginger
- nori crumbled
- tobiko
Instructions
- Scoop the yolks from the hard boiled eggs into a bowl.
- Mix the yolks with wasabi and Japanese mayo.
- Fill the egg whites up with the wasabi egg yolks.
- Place a piece of sushi ginger on the top side of the egg. Crumble a little bit of nori on top.
