black sesame Tag

Longevity noodle w/ black sesame and crispy shallots

It is the first day of the Chinese New Year holiday, and I’m quickly leaving you with my version of a festive and symbolic dish that are served in many Chinese holidays or events. Taiwanese call it “noodle threads (面线)”, or as it is called “wire noodles (索面)” in southern China. It’s extremely long and elastic which makes them resistant to breaking and thus symbolizes longevity and eternity. And in a deeply superstitious Taiwanese culture, this purpose alone is sufficient to get it invited to every events where they’d like to see good omen literally printed on the menus.

But I don’t eat it like any of that non-sense. I love this noodle simply because it’s freaking good.

It has a super fine, silky and soft but slightly chewy texture with a subtle saltiness. And it is just the ultimate February-comfort food, especially soaked in dense chicken stock infused with a deeply nutty, gingery and garlicky black sesame paste, and the pungent aroma from crispy fried shallots. Its smooth and yarn-like body slides effortlessly into the tummy, with a sip of darkened and aromatic broth that lingers in the mouth. Every time I make this, I wonder why I don’t make it more often.

So friends, Happy CNY. Live long and prosper.

Servings: 4

You should be able to find this type of noodles in most Asian supermarkets, or such as this one from online sources. Or you can substitute with the shorter, Japanese version called somen (hair noodle).

Ingredients:

3 tbsp (42 grams) toasted sesame oil
1 tbsp (17 grams) black sesame paste
1 tbsp grated ginger
3 cloves grated garlics
1/3 tsp salt
1/2 cup (30 grams) crispy fried shallots, homemade or store-bought
The best, densest chicken broth you have (this is how I make mine)
Splashes of sake wine
4 servings of mian-xian/noodle threads, or somen
ground white pepper to season

Evenly mix toasted sesame oil, black sesame paste, grated ginger, grated garlic and salt together, then set aside. If you’re frying your own shallots, drain them well after frying and season with a good pinch of salt. If you are using store-bought, sautée it slightly over medium low heat to bring it back to life, and season with a bit of salt. Crush the crispy shallots until resembling coarse breadcrumbs.

Bring your chicken broth to a boil, then season well with salt. Ladle the broth into serving bowls then add a dash of sake, and swirl in 1 scant tbsp of the black sesame-mixture for each bowl. Bring a large pot of water to boil, and cook the noodles just until done (it should only take a couple min). Drain well, then transfer into the soup. Top generously with crispy fried shallots and dust with white pepper. Serve immediately.

February 5, 2016

In All recipes, Dairy, Sweets, updated recipe

BLACK SESAME MOCHI ICE CREAM FOR EM’S BB-SHOWER

THERE IS AN UNUSUAL STURDINESS AND BOUNCINESS TO EACH BITE, AND DEEP NUTTINESS WITH EACH MELTING CHEWS

Hi Emily,

So, congratulations! Wow, new baby huh? I mean.. just.. WOW! Ayee-um… Mandy, by the way. Here, um, I sort of acted late on that race to the gift-registry and so I swear all I was left to choose with, was this leopard-print breasts-pump and a strange vampire binky… But seriously, I swear, I am not weird. Nor am I some random neighbour who’s trying to crash a party because she saw the sign “there will be cakes” on your lawn on her way to taking out the trash. Really, I was invited. But the truth is, you probably don’t know much about me. And I guess the fact that this being a baby-shower and all, probably one of the top three must-be-perv-free environment there is (among dressing-rooms, toilets and etc…) , I should re-introduce myself a little bit.

My last name is Lee, with my birth-Chinese-name, Huei Lin. When I was 11, in the month before my family immigrated from Taiwan to Canada, I picked out my own English first name, Mandy, from an English Names Guidebook that some idiot gave me. It was probably one of the most regrettable mistake of my life, one that I now have to live with until I die. I’m one of those whom you would call a “dog person” much more than a “people person”. I don’t care who or how many people die in a movie as long as the dog lives, and which-ever movie violates that rule, sucks. I Am Legend, sucks. But having said that, if you actually knew me, I’m a good friend. An overbearingly judgemental friend you might add, but that’s only because I think I care. My favourite things in life are puppies’ tummies, eating, travelling for eating, eating with friends, last but not least, good conversations over eating. I think whoever asks the question “what’s your favourite food?”, hates eating. I don’t have a favourite food, because there’s too many that it can only be defined by categories. Categories such as, carbohydrates, and proteins. Vegetables… I don’t wanna talk about it.

But perhaps, the most important food-category of all that defines my entire existence, that trumps all other subordinate pleasures in life except for maybe rubbing a puppy’s tummy, so much so that I may not be able to friend you if you disagree… is anything and everything that could be described with the word – chewy. Chewy is my Holy Grail on my culinary treasure-hunt, my kitchen baby unicorn, my ambassador of quan. Chewy, completes me (and no, Jerry Maguire, doesn’t suck). I want it in my bread, my brownies, my donuts, my cookies, I want it in places that it doesn’t even belong, and yes yes yes, even in my ice creams. So I guess it’s only appropriate, since we’re on a roll of getting to know each other and all, that I introduce you to this closeted kink of mine – my black sesame mochi ice cream.

It’s not entirely mochi. It’s not really ice cream, either. This black sesame-blended mixture is thickened with just enough sticky rice flour, in order to land on that sweet spot where it’s too loose to be called mochi at room-temperature, but hardens just right when it is frozen. It has an incredible resistance to melting, an unusually sturdiness and bounciness to each bite, and a deep and rich nuttiness that fills the palette with each melting chews. It is almost unlikely to find a peer for comparison… Think of the densest, zero-air/ice-molecule ice cream you’ve ever had – this is way beyond that. Think of Turkish ice cream – well now you’re getting close. It’s the same kind of stretchy and springy texture that make this recipe impossible for a typical ice cream-churner, and hence, must be done by working your post-baby biceps. I mean is it too considerate on my part that I even calculated in a terrific solution for that last pound of baby-weight you’re physically but not emotionally attached to? I told you, I’m a good friend.

So hello Emily. Congratulations again. You won’t be able to return that leopard-print breasts-pump because my dog ate the receipt, but this black sesame mochi ice cream, will more than making up for it.

March 30, 2015

In All recipes, Noodle/Pasta/Rice, Poultry

BLACK SESAME AND GINGR CHICKEN NOODLE SALAD

ONCE YOU GO BLACK, YOU NEVER GO BACK.

January 7, 2015

In All recipes, Noodle/Pasta/Rice, Sweets

INSIDE-OUT BLACK SESAME STICKY RICE BALLS

“SO WHAT DOES
THE LETTER ‘Q’ TASTE LIKE?”

I. Love. This. Stuff.

Everybody, girls especially, who has or shares an Asian background, loves this stuff. This stuff is so popular it’s practically in the freezer section in every respectable Asian grocery stores, big or small. This stuff is so unstoppable, that although originally meant to be eaten on a single Chinese holiday only, now is enjoyed all year round. People look for excuses to eat this stuff. Given that it’s warm, soft and sweet, it’s a comfort food for the mentally wounded. But then again, given that it’s a circle which symbolizes “wholeness” and “content”, it’s a must-item in Chinese weddings, too. Boyfriend dumped you, you eat this stuff. Getting hitched, you eat this stuff. You see what I mean?

This stuff is called tang-yuan (literally soup-circles), aka sticky rice balls.

February 21, 2014

In All recipes, Bakery/Pastry, Snacks, Sweets

BA-DA ‘BINGS’

There’s a Chinese saying that goes “A loser in love, a winner in casinos.” It simply means that the good fortune you lack in one aspect in life will be compensated in others.

Well… it’s total bullshit. Just like all Chinese superstitions are.

But having said that, it would leave my current streak of grand slams over an age-old kitchen nemesis – at a time when my every other single happiness in life seems to be throwing themselves under a train – completely unexplained. I mean, lay… layers? Is that you? Have you come back to see me? A predicted failure in my first attempt to replicate an iconic staple in northern China, came not as anticipated but instead, a smashing, success.

Ladies and gents, may I introduce you, the explosively layered… bing.

January 19, 2014

In All recipes, Bakery/Pastry, Dairy, Sweets

The nuttiest profiteroles

I of all people, know how intimidating it can be to play with ingredients that are completely outside of the comfort zone. You see, it’s for the exact same reason that I seriously hate poker games with complete strangers, with unpredictable displays that I have absolutely no talent of reading, or in knowing that if I went all-in with my last stick of butter, would I be left with no chips… or anything for that matter on the table. But you know what, sometimes… well, most of the times actually, these ingredients are just little fuckers who lie! And that if you just call their bluff, you’ll find that the pot is totally worth it.