Yunnan Cookbook

Sue Zhou Does Food Presents

Yunnan Recipes Discover the delights of Yunnan’s unique culinary culture with five of our favorite recipes

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RECIPE 01

PINEAPPLE RICE 菠萝饭 Serves 4 as a part of 2 other dishes Preparation time: less then 30 minutes Cooking time: 1,5 hour

THE METHOD Bring the water of the steamer to the boil. Cover the steaming basket with the cheese cloth/ muslin cloth.

Combine the two kind of rice and spread it out evenly over the cheese cloth/ muslin cloth and steam it for 1 hour.

Dissolve the sugar in 2 tablespoon hot water and pour it over the raisins and set aside for later use.

Split the pineapple in half length ways and hollow it.

Make sure not to damage the skin as you want to use that for the bowl.

INGREDIENTS 1 pineapple 100gr sticky rice/ glutinous rice (soaked in water overnight) 30gr purple rice 50gr raisins or currant 50gr sugar (can be rock sugar, sugar cane sugar or granulated sugar)

Hollow the pineapple and remove the hard core of the pineapple meat. Slice half amount of the pineapple flesh in small pieces of 1cm by 1 cm.

Combine the steamed rice with the sugar soaked raisins and the pineapple bits. Spoon the rice mixture into the hollowed pineapple and place the pineapple in a steamer and steam for another 15minutes.

Serve it warm.

RECIPE 02

RECIPE 03

ROASTED EGGPLANTS SALAD 凉拌烤茄子

GRANDMA’S POTATO 老奶洋芋 Serves 4 as a part of 2 other dishes Preparation time: 30 minutes Cooking time: 1 hour

Serves 4 as a part of 2 other dishes Preparation time: 30 minutes Cooking time: 1 hour

INGREDIENTS 800gr potatoes 5 sprigs spring onions (scallions), finely sliced 2 teaspoons sea salt 1tbs chili powder 6tbs rapeseed oil Chili oil to taste

THE METHOD Wash the potatoes and cook with skin on till cooked.

Leave it to cool and peel the potatoes and cut them in small pieces of 1,5 by 1,5cm.

Add 6 tbs rapeseed oil in the wok on low heat: add in 2/3 of the sliced spring onions and stir fry till fragrant.

Add in the chili powder and stir fry till the chili is releasing aroma.

Add in the potatoes and salt and mix it well into the chili spring onion oil and mash it a bit up with your spatular.

If needed add more salt to taste and add 3/4 of the remaining spring onions.

Transfer to a plate and sprinkle the remaining spring onions on top and drizzle some chili oil to taste to finish the dish off.

Serve warm (When the wok is getting to hot: lift it up and away from the heat and continue to stir fry it)

INGREDIENTS

THE METHOD

3 long eggplants 3 sprigs spring onions (scallions) 2 sprigs coriander (cilantro) 2 small pointy red pepper 2 asian shallot or 1 banana shallot thinly sliced 3 tablespoons light soy sauce 1 tablespoon rice vinegar 2 teaspoon sugar 1 teaspoon chili oil or to taste Sea salt to taste

Blacken the skin of the eggplants on a grill, stove or BBQ and wrap it in aluminium foil. Blacken the skin of the pointy red peppers and wrap it in aluminium foil.

Prepare the sauce: combine the 3 tablespoons of light soy sauce, vinegar with sugar and chili oil.

Unwrap the aluminium foil of the eggplants and peal the skin of eggplants and shred the eggplants in long strips.

Unwrap the pointy peppers and peal the skin of the peppers, split in half and deseed it and sliced the peppers in strips.

Combine the eggplants together with the peppers, the shallot, spring onions, coriander and pour the dressing over it: mix it well and add salt to taste and if you want in increase the kick add in more chilli oil according to your own preference.

RECIPE 04

RECIPE 05

STIR FRY MUSHROOM WITH LEMON GRASS AND MINT

MINCED PORK AND SILKEN TOFU RICE NOODLE SOUP

Serves 4 as a part of 2 other dishes Preparation time: 30 minutes Cooking time: 30 minnutes

Serves 4 Preparation time: 1 hour Cooking time: 3 hours

INGREDIENTS

THE METHOD

1kg assorted mushrooms: cut in small bite size pieces (king oyster mushrooms, button mushrooms, oyster mushrooms, shiitake mushrooms, straw mushrooms, enoki mushrooms) 1 pieces of lemon grass, sliced 5 dried chili (cut in half and seeds removed) 7 cloves garlic, sliced in thin slices 25 gr mint leaves 3 slices of ginger 20 gr fermented bean curd (depending on the brand: it should be 1-2pcs) 1 tablespoon soy sauce 1 teaspoon sugar Sea salt Rapeseed oil

Add 3 tbs oil in the wok and stir fry the garlic till golden brown and remove the garlic from the wok and leave the oil behind.

For the topping

In the same oil add in the sliced of ginger, dried chili and lemon grass and stir fry till fragrant: add in the bean curd and break it up in the oil. Add in the mushrooms and stir fry it till it release moist and continue to stir fry it till all the moist have evaporated again and you hear sizzling in the wok again.

Season the mushrooms with soy sauce and sugar.

Add in the earlier fried garlic mix it well. Season it with salt to taste and toss in the fresh mint leaves and serve warm.

sauce and sea salt in a pot. Bring it to the boil and remove the impurity on the surface. Lower the heat and let the stock simmer for 2 hours. Strain the stock and leave the spare ribs to cool to room temperature.

Remove the meat from the ribs and set aside for later use. Bring the stock to the boil again and season it with cane sugar, soy sauce and salt to taste (don’t over season it as the topping will be salty as well)

INGREDIENTS 1kg fresh rice noodles or 500gr dried For the pork stock 500gr free range or organic spareribs 50gr Yunnan ham (if you can not find it prosciutto will do) 5 sprigs of spring onions 1 thumb size of ginger 1 black cardamon 1 star anise half teaspoon fennel seeds 1 piece 5cm cassia bark 1 teaspoon Goji berry 2L water 1 tablespoon cane sugar 1 tablespoon soya sauce Sea salt Noodle soup topping 200gr free range or organic minced pork 250gr silken tofu 2 tablespoons Chinese soybean paste (if you can not

find it Japanese miso paste will do as well) 2 small chilies, thinly sliced 2 cloves garlic, minced 2 teaspoons minced ginger 50gr of Chinese pickled vegetables, roughly chopped (traditional we will use Yunnan suanyancai, but that is difficult to find, so you can use Zha Cai instead) 100gr garlic chives, cut in 4cm pieces 50gr mint leaves 1 teaspoon cane sugar Chili oil Rapeseed oil

THE METHOD For the stock: Blacken the ginger on the fire of the stove and crush it. Knot the spring onions together. Dry roast the dry spices in a wok until you smell the aroma. Rinse the spareribs.

Put all the ingredients, except for the sugar, soy

Add 2 tablespoons oil in the pan and add the minced pork: brown the pork. Add in the chili, minced garlic and ginger and continue to fry it until you smell the aroma.

Add in the pickles and mix it well. Season it with 2 tablespoons soybean paste, 1 teaspoon sugar: mix it well and transfer to a plate.

Bring 1L water to the boil: add 1 teaspoon salt and 1 tablespoon of rapeseed oil and blanch the garlic chives for 1 minute in water. Rinse it under cold water.

Rice noodles Cook the dry rice noodles according to the cooking instructions of the brand you bought. If you use fresh ones: bring water to the boil and add the rice noodles: bring it to the boil again: remove from the heat and drain the water. Divide it into 4 bowls Assembling Divided the following ingredients over 4 bowls on top of the rice noodles: fried minced pork, spare rib meat, silken tofu and garlic chives.

Pour the hot soup over the bowls and top it off with some fresh mint leaves and chili oil to taste.

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