Linguine with Poached Shrimp in Chile Marinara Sauce with Anchovy and King Oyster Mushroom

Linguine finished in sauce.

Shrimp poaching in marinara with chiles.

Pork Stir Fried Noodles with King Oyster and Shiitake Mushrooms

The hu tieu noodles have tapioca in it and makes for a chewy bite. 

Stir frying the mushrooms, onion, carrot in Sichuan peppercorn, garlic and ginger oil.

Ingredients:

Pork shoulder, sliced into thin strips (1/4 in.) and soaked in baking soda solution for 15 minutes to tenderize. Pat dry, dust with rice flour or corn starch and make sure to coat all surfaces before cooking.

Hu tieu noodles, blanched in boiling water briefly, rinse and dress well with sesame and vegetable oil.

Half a medium red onion, sliced

King oyster mushrooms, sliced

Shiitake mushrooms, sliced

Small carrot, sliced at bias

2 - 3 Garlic cloves, sliced

2 - 3 Dried chiles (cayenne, japones or one of your choice)

Small piece of ginger, minced

1 Tbsp of Sichuan peppercorns

Sauce:

Sesame oil

Vegetable oil

Soy sauce

Oyster sauce

1/4 Cup of water or chicken broth

Green onion, sliced on bias for garnish

Cilantro, rough chopped for garnish

Lime juice to dress dish before serving

Tips:

Fry the Sichuan peppercorns, ginger and dried chiles in hot oil until fragrant. Add mushrooms, carrots, onion and fry until almost done. Reserve.

Add a couple tablespoon of oil to pan as needed, stir fry pork at high heat until just cooked. It should go quickly since it is cut in thin strips. Do not overcook.

Stir fry noodles and add a little (1 Tbsp) of hot water or chicken broth to steam and help cook. When noodles are about done, pour in sauce. Bring to boil then plate: Noodles on bottom, pork and vegetables on top and garnish.

Chicken and Crispy Prawns Hong Kong Style Chow Mein with Mushroom Oyster Sauce

Served!

Crispy fried prawns

Velveted chicken, baby bok choy and king oyster mushroom on bed of crispy fried chow mein.

Pan charring chicken thigh meat.

Mise en place.

Late Night Snack: Spicy Crispy Fried Shrimp

Potato starch helps make for a crispy finish.

I put this snack together during commercial breaks while watching TV. Shrimps were frozen so I ran them in water to thaw quickly (about ten minutes), quickly cleaned them but left shell on and returned
them to fridge for them to dry out a bit while heating up fryer.

I tossed them in a large bowl with a couple tablespoons of potato starch (you could use rice flour or corn starch too), pinches of ground cumin, chili powder, turmeric, salt making sure surface if well coated. Let them dry for a couple minutes until oil is hot at 320º.

Fry them for two minutes then pull to let oil drain and rest then raise temperature of oil up to 370º. Drop them in again until they are golden brown and crispy. This should only take about another two minutes. Remove and salt immediately while still hot.

I didn't make a dipping sauce but ketchup and sriracha with a touch of vinegar is a good option.

Shrimp and Baby Bok Choy Dumpling

Open faced dumpling

Ingredients:

Wonton wrappers

Shrimp, peeled and food processed but not too finely

Baby bok choy, cut into 1 inch sections then food processed but not too finely

Green onion, finely chopped

Sesame oil

Five spice powder

Salt

Fish sauce

Sesame oil

Black bean sauce (optional)

Soy sauce for dipping

Sriracha for dipping

Tips:

Don't food process ingredients too finely, you want to still keep its textures.

Don't over cook, steaming time is very fast; about 8 minutes. 

Crispy Fried Red Snapper with Lemongrass and Garlic

Served on bed of butter lettuce with green onion, cilantro, crispy fried dried shallots and lemon. Dressed with nuoc cham dressing.

Shallow fry in pan until crust is crispy then finish off in oven.

Covering fish in slurry

Make diagonal slices and salt fish liberally. Put uncovered in fridge for skin to dry.

For the fish:

Whole red snapper or other firm white flesh fish

Stalk of lemongrass, finely chopped

Garlic, well ground in mortar or finely chopped

Ginger, well ground in mortar or finely chopped

Rice flour

Chili powder

Thai chiles, chopped (serrano or jalapenoo can be used as substitute)

Make a slurry with all ingredients, apply liberally to fish and let marinate uncovered in fridge for 10 to 15 minutes.

Nuoc cham dressing:

Fish sauce, 1 part

Water, 3 parts

Rice wine vinegar, 1 part

Sugar to taste

Lime or lemon juice to taste

Crushed garlic

Crushed ginger

Crushed chile

This dressing should have a taste of salt but not too much. You are looking for a balance of salty, sweet, sour and spicy. Experiment, taste often as you go and have fun until you find your personal balance of flavors.