Dan Dan Noodles

serves 4 - 6

Original recipe can be found here.

Ingredients:

1 bok choy

125 g noodles per person

1,5 teaspoons sesame oil

For the meat:

1 tablespoon vegetable oil

500g ground pork

1 thumb piece of fresh ginger

4 garlic cloves 

2 tablespoons hoisin sauce

2 tablespoons soy sauce

For the sauce:

1 tablespoon chili oil

1/4 cup low sodium soy sauce

1/4 cup peanut butter 

1 tablespoon chili paste, like Sambal Oelek

400 ml chicken broth (more if needed)

pinch of granulated sugar

To serve:

4 scallions, thinly sliced

1/2 cup peanuts, rough chopped

1 teaspoon Sichuan peppercorns, or chili flakes

Preparation:

Cut the bok choy length-wise, and finely cut the ginger and garlic. Thinly slice the scallions, and chop the peanuts. You can also use a mortar for the peanuts.

Bring water to the boil. Add a pinch of salt and the bok choy. Cover and cook 3-5 minutes or until just blanched. Remove and drain. Set aside.

Add the noodles to the same pot of boiling water and cook according to package directions. Drain well. Return the noodles to the now empty pot and add the sesame oil. Cover and set aside.

Heat a sautée pan, or wok over medium high heat. Add the vegetable oil and the ground pork. Cook the pork until well browned, breaking up any chunks as you go with a spatula. Add the ginger and garlic and cook until fragrant. Add the hoisin and soy sauce. Cook for about 2 minutes more. Remove the pork to a bowl, cover to keep warm.

In the now empty pan add the chili oil, soy sauce, peanut butter and chili paste. Cook for a few minutes to combine then gradually start adding the chicken broth stirring constantly. Keep adding the chicken broth until you reach your preferred consistency. If you want a stew type of sauce, add little broth, if you like it as if it were soup, add more. Add a pinch of sugar and bring to a boil, stirring constantly. Reduce the heat to medium-low and simmer to meld the flavors, about 5 minutes more. Stir occasionally.

Divide the sauce between four large bowls. Add 1/4 of the noodles to each bowl and mix. Then top with a portion of the pork and bok choy. Garnish with chopped peanuts and sliced scallions. Sprinkle with ground chili flakes.

Enjoy your dish!

Mike & Leda

Irish Stew

Serves 4 - 6

Traditional Irish stew as made by Travelling Ginger.
Original recipe can be found here.  

Ingredients:

• 1 Kg small red potatoes 
• 3- 6 carrots 
• 3 celery stalks
• 1 Kg Stew beef
• 1,2 cup flour
• salt and pepper (to taste)
• 1 teaspoon garlic powder
• 2 tablespoons olive oil
• 1 large onion 
• 2 cans tomato cubes 
• 10 oz beef broth (1/3 can)
• 1 envelope Onion soup mix 
• 1 teaspoon dried basil
• 1 can of Guinness Stout

Preparation:

Cut the beef in cubes. Quarter the potatoes, and slice the carrot and celery. Put them all in a large pot and put the heat on low. Pour in the Guinness, beef broth, garlic powder, salt and pepper, soup mix and basil. Stir to combine.

Cover the beef with salt, pepper and coat in the flower. In a skillet heat the oil over medium heat. Cook the beef until almost brown, and then add the onion. Continue browning and turning the meat until the onions are soft and translucent and the meat is fully browned.

Add the onions and meat to the pot. Stir in the tomato cubes and bring to the boil. Lower the heat to the lowest and cook for 3 - 4 hours. Be sure to stir every now and then so the ingredients don't burn to the bottom.

Serve with fresh bread and enjoy!

Mike & Leda