Traditional Beijing Noodles (老北京炸酱面)

To Make the Sauce for 2 - 3 People:

1. Chop 500 g tender pork to about 1 cm cubes. Traditionally, it is belly pork. Certainly, tenderloin can be used.
2. Warm up 2 tbsp veg oil to medium heat, stir fry the pork with one chopped big onion till the beat turns to pale.
3. Add in half cup of Peking Duck Sauce and one cup of water, stir well, bring to boil and then turn down the flame to simmer. 
4. Put the lid on the pot, simmer for 30 to 50 minutes, then take off the lid and let the sauce go thick.
5. When the sauce is thick enough, it is ready! Sprinkle some chopped spring onions or chives when serve.

The Way to Serve:

1. Boil some noodles or spaghetti till tender.
2. Strip some cucumbers and other crispy veg (e.g. sweet peppers).
3. Mix the noodles, veg and the sauce. Enjoy!  

 

Bamboo Rice Dumplings (肉粽、玫瑰红枣粽)

 1. Bamboo rice dumpling with pork, topped with red chilli oil and peanut crumbles.

 2. Bamboo rice dumpling with pork.

3. Bambloo rice dumpling with rose syrup and Chinese dates, topped with honey.

Cooking Methods:

1. Cut 500 gm belly pork to 2 cm cubes, seasoning with soy sauce and oyster sauce over night in the freg.
2. Bamboo leaves soak in water and bring to boil for 2-3 minutes before using them.
3. 1 kg glutinous rice soak in water for 1 and half hour and then drain up; add in 1/2 tbsp salt, 1 tbsp dark soy sauce, 1 and 1/2 tbsp veg oil; mix well.
4. Cut off 1 - 2 cm from the thick end of the leaves before wrapping the dumplings.
5. Cook in high pressure cooker for 45 minutes; or bring to boil and then simmer for 3 and half hours. Water must cover the dumplings. 

Cantonese Style Sausages (广式腊肠)

Cantonese style sausages are easy to make at home. 

Main ingredients: 2 Kg belly pork, 5 meter collagen sausage skins (26mm)

Spicies (Seasoning): 80 g sugar, 25 g salt, 25 g light soy sauce, 30 g dry gin (or Chinese spirit), 1 g white pepper powder, 1 g ground ginger. 

Methods: 

1. Chop belly pork to 1 cm thick strips or cubes.
2. Mix all the spicies well and then blend into the meat. Mix well.
3. Cut 80 cm lengh susage skins, tie one end, put the other end around a nozzle (or the top of a coke bottle as shown in the photo below). Squeeze the meat in. Chop sticks can be used to help. Tie the sausage every 20 cm with a piece of cotton thread to make three pieces of sausages.
4. Repeat step 3, make around 15 pieces in totall.
5. Use a needle, prick about 20 times averagely on each piece of sausages. Gently press and roll the sausages on the surface of a chopping board by hands, driving out the stucked air.     

Hang the sausages in a dry, shady place with good ventilation (I put them in my garage beside my gardening tools). After around 20 days, they will be ready for cooking!