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Preserved lemons - how are they different from fresh lemons in a stew?

I love salt preserved lemons. They are always in my fridge. As other people have mentioned it changes the texture and taste, no bitterness from the skin and adds umami which gives that extra tasty flavour. I use the salt juice for yummy simple salad dressing, slice them thin to mix in with simple spaghetti with artichoke & parmesan etc

Sep 26, 2012
ceremonyfood in Home Cooking

Authentic recipe - Pixian dou ban jiang (chili bean paste)

I found this video from an excellent program called "A bit of China".
They do do make it at home. You can see how it's made but I just don't know the propotion. I'll get there eventually...I hope.
http://www.youtube.com/watch?v=b2TT7t...

Sep 22, 2012
ceremonyfood in Home Cooking

Eggplant and tomatoes

Here is a very simple and delicious aubergine/eggplant snack. All you need is a little bit of chilli powder, turmeric, salt and oil. That's it. Here is how you make it.
http://www.youtube.com/watch?v=VTecHMHbqTk

Also, Sanjay's Eggplant & tomato curry is great too.
http://www.youtube.com/watch?v=-gkS9Z...

Sep 22, 2012
ceremonyfood in Home Cooking

how to get restaurant quality curry?

I love sanjay's (vahchef) video.

Here is a basic lamb curry, I'm sure you can substitute it with chicken, veg or fish. http://www.youtube.com/watch?v=QWXlKD-XGCQ

Chicken korma http://www.youtube.com/watch?v=__5HnH1EfCo

and his Hyderabadi Mutton Biryani is devine! This is just like the one they serve at my favourite restaurant http://www.youtube.com/watch?v=WOvFCG...

Sep 21, 2012
ceremonyfood in Home Cooking

Authentic recipe - Pixian dou ban jiang (chili bean paste)

Hi SteveRB
Thank you very much for the link. Yes, that's the one I was inspired by.
Even if I had the exact recipe, the taste will probably slightly different much like sourdough in San Francisco and ones from Australia would taste different even though same recipe may be used.

I have a feeling that it will take a chinese person who can read chinese blogs or websites to find it. There must be a recipe out there but not in English.

Sep 20, 2012
ceremonyfood in Home Cooking

Authentic recipe - Pixian dou ban jiang (chili bean paste)

Hi,
I am looking for a Chinese recipe of Pixian dou ban jiang (chili bean paste).
I've made a similar type, a Japanese version, using koji rice, chilli, salt and broad beans but I believe the authentic recipe from Pixian does not include koji rice but uses wild yeasts, red chilli, sugar, flour, salt and broad beans and end product is supposed to be sweet and sour. They are stirred everyday for I don't know how long... (it's a cruecial point I think). Also another difference between Japanese and Chinese version is that the broad beans in Chinese version is left raw (I think, I could be wrong). It takes about one to eight years to make.

I want to try it myself but I can't find the recipe in English. Can anyone help?

http://lotusculinary.typepad.com/lotu...

Sep 20, 2012
ceremonyfood in Home Cooking