Recipes & Food

Fried Boiled Eggs! A classic throughout Asia - in this video we'll show you how to fry them up in the Chinese style, along with two options of how to serve them up with some saucy goodness: Red Braised Tiger Skin Eggs, and Sichuan Homestyle-Flavor Tiger Skin Eggs. Recipe is also over here on /r/CasualChina if you prefer: https://www.reddit.com/r/CasualChina/comments/mxv7fj/recipe_tiger_skin_eggs_2_ways_%E8%99%8E%E7%9A%AE%E8%9B%8B_oc/ HOW (WE) BOIL & PREP EGGS 1. Place six eggs in cool water, then over a high flame bring everything up to a boil. Swap the flame to medium high so that it's not *quite* as aggressive, then boil for 6.5 minutes. 2. Remove, place in a bowl of cold water. No need for ice bath - place under running water, swap the water a couple times til it's no longer hot. 3. Peel & thoroughly dry the eggs. 5. Make shallow cuts down the egg lengthwise. HOW TO FRY THE EGGS Round bottomed woks have the advantage of using less oil than a saucepan, but feel free to figure out what works in your kitchen - just do *not* use stainless steel for this. * For a wok: first longyau and add in 3-4 tbsp of oil. Medium high flame, once it's hot enough where bubbles can form around a pair of chopsticks (150-160C), add in the eggs. Fry for 90 seconds on one side, 90 seconds on the other, then twist them around to get any white spots that were missed (~2 minutes more). * For a non-stick saucepan: add in ~1 inch of oil. Medium high flame, once it's hot enough to bubble (150-160C), add in the eggs. Fry for two minutes on each side. Note that our saucepan we used in the video is very small, 7cm (~6.5 inches). RED BRAISED TIGER SKIN EGGS, INGREDIENTS So we had ambitions to make this first recipe here 'western supermarket friendly', which for a homestyle Chinese red braise you can basically do... the peppercorns and the dark soy can be skipped in a pinch, though both would obviously be recommended. The Shaoxing wine can also be skipped, or subbed with sherry, sake, or bourbon. * Fried boiled eggs, 6 * Aromatics: 1/2 inch ginger, 1 large clove garlic * Spices: 1/8 cinnamon/cassia stick (桂皮), 1 star anise (八角), 1 dried bay leaf (香叶), 1 whole clove (丁香), 1/4 tsp Sichuan peppercorns (花椒) * Liaojiu, a.k.a. Shaoxing wine (料酒/绍酒). Or your sub of choice * Water, 1 cup * Light soy sauce (生抽), 2 tbsp * Dark soy sauce (老抽), 1/2 tsp * Seasoning: 2 tsp sugar, 1/4 tsp salt * Slurry of 2 tsp cornstarch (生粉) mixed with equal amount of water * To finish: 1/8 tsp MSG (味精), 1 tsp toasted sesame oil (麻油), bit of chopped scallion PROCESS, RED BRAISED TIGER SKIN EGGS 1. Small pot, medium flame, swirl in ~1tbsp of oil and fry the ginger & garlic til fragrant, ~30 seconds. 2. Add the spices, fry ~15 seconds. Add in the eggs, then swirl in the wine. Quick mix. 3. Add in the water, soy sauces, and seasoning. Bring to a boil, swap the flame down to medium. Keep at a light boil, uncovered. 4. Flip the eggs a few times through the cooking process. Let it cook for ~12 minutes, or til the liquid's reduced by about one third. 5. Add the MSG and the slurry. Let it thicken, ~30 seconds. 6. Heat off, drizzle in the sesame oil & add the scallions. INGREDIENTS, HOMESTYLE TIGER SKIN EGGS * Fried boiled eggs, 6 * Aromatics: 1 inch ginger, 2 cloves garlic. Cut into slices. * Chili bean paste, Pixian Doubanjiang (郫县豆瓣酱), 1 tbsp. https://www.amazon.com/Cheng-Sichuan-Pixian-17-6oz-NineChef/dp/B073SCB9PH * Liaojiu, a.k.a. Shaoxing wine (料酒/绍酒), 1 tbsp * Water, 1/2 cup * Seasoning: 1/2 tbsp light soy sauce (生抽), 1/2 tsp sugar, 1/8 tsp salt * Green garlic (蒜苗) -or- scallion, 1 sprig * Red & green mild chilis, 1/2 each (or bell peppers). Cut into diamonds. * Slurry of 1/2 tsp cornstarch with a bit of water * To finish: 1/8 tsp MSG (味精), 1/8 white pepper (白胡椒粉), 1 tsp toasted sesame oil (麻油) PROCESS, HOMESTYLE TIGER SKIN EGGS 1. Longyau with ~1.5 tbsp of oil, and over a low flame fry the Pixiang Doubanjiang. ~3 minutes, until it stains the oil. 2. Swap the flame to medium high. Add the aromatics, fry for ~30 seconds, swirl in the wine. 3. Add the eggs. Mix to coat, then add the water and the seasoning. Boil it all together over a high flame. 4. Once the liquid's reduced by 1/2, add the green garlic and the chilis. Mix, then add the pepper and the MSG, mix again. 5. Thicken with the slurry, heat off, drizzle in the sesame oil. Pic of Telur Balado is courtesy of Gary Stevens https://www.flickr.com/photos/garysoup/24564642122 Pic of Son in law eggs courtesy of 'Takeaway' https://commons.wikimedia.org/wiki/File:Khai_luk_khoei.jpg Pic of Golden Curry courtesy of the blog Blue Apocalypse: http://www.blueapocalypse.com/2013/07/burmese-golden-egg-curry-and-part-time.html And check out our Patreon if you'd like to support the project! http://www.patreon.com/ChineseCookingDemystified Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ Found via My Analog Journal (great channel): https://youtu.be/GHaL5H-VYRg

Whampoa stir-fried eggs! This is a classic egg dish and - what's for me at least - my very most favorite way to scramble an egg. One of the cool things about this egg frying method is that you can add in an assortment of other ingredients - when they're other stuff added in, it's generally referred to as '[whatever] huadan'. In the video we show you a simple sort with Char Siu barbecue pork and Chinese yellow chives, but feel free to get creative. A bit fuller of a recipe is over here on /r/cooking, if you prefer: https://www.reddit.com/r/Cooking/comments/j1axkx/recipe_mine_and_chiang_kaisheks_favorite_way_to/ INGREDIENTS - 5 medium eggs - Seasoning for the eggs: 1/2 tsp salt, 1/2 tsp sugar, a slurry of 1 tsp cornstarch (生粉) mixed with 1 tbsp water, optional 1/2 tsp liaojiu a.k.a. Shaoxing wine (料酒/绍酒), 1 tsp toasted sesame oil (麻油), 1/8 tsp white pepper powder (白胡椒粉), 1/8 tsp MSG -or- chicken bouillon powder (味精/鸡粉). Quick note that more traditional than the 1 tsp toasted sesame oil would be to add melted lard in the mix. You can definitely do that too, but I personally find it slightly redundant in the amount of lard I'm frying in. Totally up to you - if you feel strongly on the subject, add in, let's say... 2 tsp of melted lard. - Lard, for frying. In the video I said 1.5 tbsp, but let's go 2 tbsp (I decided to measure again after cutting the footage, apologies it's one of those things I always eyeball). You can use butter for this too - preferably something clarified like ghee or clarified butter. I also tested this with bacon grease, which is delicious, but definitely gives everything an 'American breakfast' flavor. - Add-ins: Char Siu BBQ Pork (叉烧), ~60g; Jiuhuang yellow chives (韭黄), ~20g -or- the white portion of, I dunno, ~4 scallions. Optional, of course. If you're thinking about getting creative with you add-ins, I'd say that the quantity I like adding - if you don't mind me getting all grandmother with this recipe - is somewhere around a 'handful's worth'. If you want to get fusion-y with your ingredients, remove the Shaoxing wine and toasted sesame oil from the ingredient list (you can swap with relevant equivalents if you like, or just skip them). If you are adding something very salty as an add-in, be mindful of the salinity here - when I do this with smoked Chinese bacon, I'll cut the salt back to 1/4 tsp. PROCESS - Optional: separate the whites and yolks, whisk the whites until large bubbles start to form. - If using any add-ins, cook your add ins. For us, we toasted the Chinese yellow chives for 2 minutes in a dry wok (note: Chinese yellow chives are very different from Western chives, do not toast your western chives for two minutes), and stir-fried the Char Siu for ~1 min - Once you're almost ready to fry, add the whites back to the yolks. Whisk again. If you did not separate the eggs, whisk for ~1 minute or until you start to see big bubbles. - Add in the seasoning. Quick whisk. - If you have any add-ins, add the add-ins. Quickly combine. - Fry according to the method in the video. The famous Western-style soft scrambled egg video if you've been living under a rock: https://youtu.be/PUP7U5vTMM0 Actually a nice video now that I re-watch it. And check out our Patreon if you'd like to support the project! http://www.patreon.com/ChineseCookingDemystified Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ Found via My Analog Journal (great channel): https://youtu.be/GHaL5H-VYRg ABOUT US ----------------------------------------------------------------------------------------- We're Steph and Chris - a food-obsessed couple that lives in Shunde, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last twelve years - you'll be listening to his explanations, and doing some cooking at times as well. This channel is all about learning how to cook the same taste that you'd get here. Our goal for each video is to give you a recipe that would at least get you close to some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!

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