Category: Meat/Fish

Mala Dry Pot With Cauliflower, Snap Peas and Bacon (Gan Guo Caihua)

Weeknight Dry Pot~~ I’m not sure y’all believed me the first time I shared a recipe for dry pot (gan guo or mala xiang guo), back in September 2015. Perhaps I did not convey how delicious it truly is. Or perhaps it seemed like too much effort. Or perhaps you’d just never heard of it—which is highly possible if you live outside China, where it’s been trendy for years. But dry pot is making its play in the U.S., moving out of the San Gabriel Valley to other places on...

Inspired by Houston’s Mala Sichuan Bistro: Mala Beef Jerky (Mala Niu Rou Gan)

Award-Winning Sichuan~~ A few days ago, Jianyun Ye, the chef at one of my favorite Sichuan restaurants, Houston’s Mala Sichuan Bistro, was nominated for a James Beard Award as Best Chef Southwest. Two other Chinese chefs working in authentic Sichuan restaurants owned by Mainland Chinese restaurateurs also got regional Best Chef nods for 2017: Ri Liu at Atlanta’s Masterpiece (which we visit frequently) and Wei Zhu of Chengdu Gourmet in Pittsburgh. Check out those locations. Not NYC, SF or LA, but Houston, Atlanta and Pittsburgh. Dare I believe that all...

Introducing Chengdu Zajiang Noodles (Zajiang Mian)

Just Don’t Call It Zhajiang Mian~~ As we learned in the recent guest post from Chengdu Food Tours’s Jordan Porter, zajiang mian is one of Chengdu’s most popular noodles, a bigger, heartier cousin of dan dan noodles and more-loved than its little cousin in modern Chengdu. I promised at the time to work on the recipe, and here are the results. But first, I want to share my closer-to-home inspiration: the zajiang mian at Mian, a real-deal Sichuan/Chongqing noodle shop in L.A.’s San Gabriel Valley. Opened by Tony Xu, chef-owner of the...

Huang’s Words and Tian Mian Jiang Pork (Jiang Rou Si)

On Immigrants and Chinese Food: ‘No Coupons’~~ The National Immigrant Integration Conference came to Nashville this past weekend, and one of my favorite immigrant writers showed up to give the opening talk. The one and only Eddie Huang—Taiwanese-Chinese American chef, author and provocateur  of Fresh Off the Boat and Huang’s World fame—was in fine form (and even wore a suit!), giving a speech he wrote called “No Coupons.” I dragged my little Chinese immigrant along with me, hoping she would take to heart what he had to say.  He talked about...

Fish in Chili Bean Sauce (Pixian Douban Yu)

Fish-Fragrant Fish~~ As you can see in the photo of fish in chili bean sauce, this long, lithe Spanish mackerel didn’t fit on my serving tray. Nor did it fit in the wok; even though I finally wrestled it into the wok, I had to be content to let its steely silver tail pop out from under the tin wok lid. But Fong Chong likes her fish “to have taste,” so we always opt for mackerel over the shorter, easier-to-handle, milder red snapper (the only two fresh whole-fish choices we can...

Inspired by Red Cook’s Red-Cooked Pork (Hong Shao Rou)

Delicious Pork Belly and a Cookbook and Dutch Oven Giveaway~~ I can’t tell you how many times I’ve red-cooked something. I’ve red-cooked the traditional pork belly many a time and have also tried red-cooking pork shoulder, chicken thighs and beef short ribs. But I’ve never settled on a favorite red-cooking recipe or method. Perhaps because I’m not Chinese, and my mom (or other family member) did not hand one down to me. But I have to have one. Because I have to pass the family red-cooking recipe down to my Chinese daughter....

Cooking With The Godmother: Lao Gan Ma Black Bean Chicken

“Mom Recipe”~~ My blog is all about cooking “authentic” Sichuan food. But my definition of authentic doesn’t mean always using specific recipes, it just means cooking Sichuan food the way it would be cooked in Chengdu. So I do not feel guilty about this shortcut recipe for black bean chicken, since I know that people in Sichuan cook this way and would eat this in a heartbeat. People all over China—and increasingly the world—love Lao Gan Ma and cook with her often. My ode to The Godmother—China’s Best Chili Oils and...

Chengdu Challenge #27: Gong Bao Chicken With Cashews (Gong Bao Ji Ding)

The Do’s and Don’ts of Kung Pao~~ The Mala Project turns two years old this month. It hasn’t made me rich or famous (far from!), but that wasn’t the goal. The immediate goal when I started it was to be a better mom to my immigrant daughter by being a better Sichuan home cook. I did it in blog form because I thought that if I committed publicly I’d be far more likely to stick with it. And it worked! Two years on, I’m a much better Chinese cook and...

Chengdu Challenge #26: Pork Rib Noodle Soup With Sichuan-Style Broth (Sichuan Paigu Mian)

My Favorite Mistake~~ This is one of those recipes that is the result of a beautiful mistake. I was merely attempting to make Sichuan-style stock when I ended up with an entire soup. My daughter has been mostly deprived of one of her favorite foods—homemade soup—because I don’t particularly like or crave soup and just don’t ever think about making it. She grew up in China eating freshly made wonton soup every morning for breakfast at school. I grew up in Oklahoma eating Campbell’s chicken noodle soup out of a can—and...

Chengdu Challenge #25: Yu Xiang Pork (Yu Xiang Rou Si)

This Is Not Pork in Garlic Sauce~~ I guess I should have put a fully English translation in the title of this dish, yu xiang pork, but I’m annoyed by the one it is normally given in the U.S.: pork in garlic sauce. Yu xiang is not a garlic sauce. The literal translation, fish-fragrant pork, is just as misleading. The yu xiang flavor has no fish ingredients, nor any fish smell or taste. However the sauce originated as one for fish, so the name stuck for anything that later got favored with the...

Chengdu Challenge #24: Sichuan Crispy Duck (Xiang Su Yazi)

Lucky Duck~~ Happy Year of the Monkey! Chinese New Year calls for lucky food, food that calls down health, wealth and happiness for the new year. But be careful what you wish for. The Chinese eat dumplings shaped like gold ingots, whole fish because the word for it sounds like the word for surplus, long noodles to symbolize long life, and a whole chicken to represent family togetherness. I’m especially interested in laying the groundwork for family happiness and togetherness in the coming year, so I wanted to include the...

Chengdu Challenge #21: Dry Pot Chicken (Gan Guo Ji)

My New Favorite Meal~~ “This is my new favorite restaurant!” my friend Carla used to proclaim almost every time we ate somewhere new in New York. That could be construed as fickle, but really it was just enthusiasm. I feel the same sometimes about these dishes—every one I cook is my new favorite. But this one, particularly, truly, is my new favorite recipe and is likely to stay that way for a while. Why? Because it’s more a method than a recipe, and because  it’s easily and infinitely adaptable to any ingredients...

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Do you love Sichuan food and cooking as much as we do?

Subscribe to our newsletter to receive notice of new recipes and articles from the blog as well as occasional news and promotions from The Mala Market, our Sichuan specialty food shop. (An average of two emails total per month.)

 

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Thank you!

Taylor & Fong Chong