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Entree: Pork and Mushroom Dumplings with 3 dipping sauces.

Main: Hong Shao Rou (Red braised pork belly), Stir Fried Eggplants in Plum Sauce, Sichuan Spicy and Sour Potatoes and Biang Biang Noodles.

Gave myself a bit of a challenge on this one and tried to really go authentic Chinese rather than what we get here in Australia (at least in the restaurants). I decided to try and make dumplings and noodles from scratch. Was a lot of fun!

The dumplings were great. The fresh filling was amazing and I’ll be making these again.

The Red Braised Pork Belly is slowly braised in Shaoxing wine and light and dark soy sauces. Then the sauce is reduced to a really thick consistency. The pork belly was literally like soft butter in texture.

The Biang Biang Noodles are handmade thick noodles and then cooked in a hot chilli oil for flavour. Loved them. I used the following recipes for Sichuan Spicy and Sour Potatoes and Egglplant in Plum Sauce.

Next up: Columbia