Cold Sesame Noodles
1 lb. Chinese egg noodles
1 tbsp vegetable or peanut oil
5 tbsp sesame paste
3 tbsp soy sauce
1 tbsp rice vinegar
2 tbsp sesame oil
1 tbsp minced fresh red chili
1 tbsp sugar
1 tsp salt
1 tbsp minced fresh garlic
3 green onions, finely chopped
1 cucumber, peeled, seeded and julienned
Fresh chopped cilantro and grated carrots (optional)
Hey are you guys going to the 626 Night Market? The first of three summer night markets is happening this weekend, Sat 4pm-12am and Sun 4pm-10pm.
Hope to see you there!
http://www.626nightmarket.com
http://www.626nightmarket.com/blog/
https://www.facebook.com/626NightMarket
Loved making this one. In EPISODE 31, Sarah wonders about the meaning of writing down a wish even if it never comes true, and makes cold sesame noodles, a Sichuan favorite for hot, sticky summer days.
Check out the 626 NIGHT MARKET on June 8-9, July 6-7 and August 3-4, 2013:
http://www.626nightmarket.com
http://www.626nightmarket.com/blog/
https://www.facebook.com/626NightMarket
Stir-Fried Crab
2 Dungeness crabs (live)
8-10 green onions, cut into 1 1/2 to 2 inch pieces
3-4 inches ginger, sliced into 1 inch pieces
5-7 cloves garlic, chopped
3-4 tbsp corn starch (or other thickener such as tapioca starch or arrowroot powder)
1/4 cup chicken broth
2 tbsp oyster sauce
1/2 tbsp sesame oil
2-3 tbsp Shaoxing rice wine
Cooking oil
It’s hard to believe we’ve done THIRTY episodes! In this episode of R3K, Mike stir-fries crab with green onions and ginger while recalling what happened last year at the night market… and thinking about what he might do differently this time around.
Check out the 626 NIGHT MARKET on June 8-9, July 6-7 and August 3-4, 2013:
http://www.626nightmarket.com
http://www.626nightmarket.com/blog/
https://www.facebook.com/626NightMarket
Wrote a guest blog entry for the upcoming 626 Night Market called “10 Things We Love About The 626.” You can probably guess at least one of them!
Chao Shou
Wonton wrappers (about two packages)
Filling:
1 lb ground pork
1 egg, beaten
1 inch ginger
1/4 cup chicken stock
1 tbsp Shaoxing rice wine
1 tbsp sesame oil
1 tsp salt
1/4 tbsp pepper
Sauce:
2 tbsp chili oil
2 tbsp soy sauce
1 tbsp sugar
2 tbsp chicken stock
1 tsp ground Sichuan pepper
1 clove garlic, finely minced
2 green onions, finely sliced
In EPISODE 29, Erin explores the meaning of friendship as she preps for this year’s 626 Night Market and cooks chao shou, literally translated to “folded hands,” a delicious style of wontons from Sichuan province.
Check out the 626 NIGHT MARKET on June 8-9, July 6-7 and August 3-4, 2013:
http://www.626nightmarket.com
http://www.626nightmarket.com/blog/
https://www.facebook.com/626NightMarket
Located on Garfield just above Garvey in Monterey Park, Yunkun Garden (it apparently used to be called Yun Chuan Garden, which is how it’s still listed on Yelp) is one of the rare restaurants specializing in the cuisine of Yunnan province. In addition to the two large seating areas of the restaurant, there’s a counter full of pre-cooked foods that people swarm over, but the best dishes are to be ordered from the menu.
Their most popular dish is probably the guo qiao mi xian, which translates to “crossing the bridge noodles.” Or as they’re called on the menu, the “Yunnan House Special Rice Noodle Soup.” It’s a huge bowl of hot chicken soup and rice noodles, to which the server will add slices of chicken, ham and vegetables. You can separate the soup into smaller bowls to share, which is what we did here.
Also delicious is the somewhat unfortunately translated “water-boiled fish.” It’s a giant, spicy concoction hailing from neighboring Sichuan province, full of freshwater fish in an oily stew of broth, chilies and Sichuan peppercorns. The version you’ll get here is enough to feed two [relatively slender] Asians with plenty of leftovers.
After Yunkun Garden, you will probably be full, unless you did something wrong. But if you don’t want to go home yet!.. and decide to grab shaved ice somewhere, try Salju Dessert, up Garfield and just west on Valley. We were reminded that no matter how full you are, there is ALWAYS room for shaved ice. We got strawberry flavored ice, which was perfectly sweet, with mochi (in my opinion, the best goes-with-anything shaved ice or frozen yogurt topping) and gummy bears.
The gummy bears were Erin’s idea. :/
Li River = Whoa.
My Modern Met showcases some amazing photography from the Li River in China. Not strictly food-related, unless you count the fishermen. But gorgeous.
April Fools!
So yesterday’s announcement about “shifting focus” to unboxing videos of random stuff from 99 Ranch was, of course, an April Fools joke. We will return shortly to our regularly scheduled programming of cooking and storytelling (and leave the unboxing to the pros)!
Guys, today we are excited to unveil the next stage in the evolution of R3K. Starting immediately, we will be shifting focus to a genre of filmmaking we are all extremely passionate about and have wanted to get into for a long time:
Unboxing videos.
For those of you who always wished there was a resource for you to shop more informatively for kitchen utensils, rice wine or frozen dumplings at your neighborhood 99 Ranch… you now have a place to call home.
