Monday, 3 September 2007

Wills been cooking again...

Don't worry - that wasn't a prelude to a disastrous story:)

In fact, Will has become quite the chef (see previous posting 'Chef Extraordinaire'). He has been mastering the art of Chinese cooking - mainly Sichuan cuisine (because its our fav) since I have had no time to cook lately!!
Below are some pics of his 'numbing-and-hot chicken (a.k.a ma la zi ji) and Mongolian lamb.
Yes, thats right the picture of the lettuce, cucumber and lamb is the traditional way of eating Mongolian lamb. It was quite a process requiring marinating the lamb for 2 hours, then steaming it in a bamboo steamer for 2 hours, followed by frying. You then eat the lamb wrapped in lettuce leaves with finely sliced cucumbers, spring onions, and hoisin sauce - delicious.
As for the chicken, this dish is a famous Hunanese dish which (unlike most Hunan dishes) uses sichuan peppers. Sichuan peppers are an amazing culinary delight - when eaten they produce a lip-tingling taste which Will and I love - especially when mixed with chillies. Numbing-and-hot chicken is an old-fashioned dish that dates back to the reign of the Tongzhi Emperor of the Qing Dynasty (the 1860s-70s).

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