Zha Jiang Mian | 炸酱面 | Chinese Fried Sauce Noodles

Zha Jiang Mian, or Fried Sauce Noodles, is a classic Chinese comfort food made from a luscious dark soybean sauce and ground pork, served over a bowl of thick wheat noodles. This recipe pumps up the meat and veggies per bowl to make a complete main dish serving.

So you know those tubs of black bean paste or sauce you see in Asian grocery stores? Well drop that can and walk away from the bean aisle in your regular supermarket if in a pinch because these are not black turtle beans at all! Nope and hopefully I am not the only one that feel a bit dumb right now. Turns out the main ingredient of these pastes/sauces is fermented black soybeans (douchi in Chinese). They are the base of many Chinese dishes with their sharp, salty and pungent flavors. Black bean sauce is truly the backbone of the Zha Jiang Mian dish.

Zha Jiang Mian Chinese Fried Sauce Noodles

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Savor Peruvian cuisine at Mochica for MTL à TABLE

MTL à TABLE has arrived in Montreal! You can now sample 150+ restaurants at very fair set prices. And this particular culinary trip takes us to Peru at Mochica.

Let’s face it, November is a depressing month. The cold weather slowly sets in, the sky is grey and trees look sad and naked without leaves. You almost wish for a snowfall to cover the brown landscape.

Thankfully, for the past four years now, a ray of foodie sunlight has brought warmth and joy to the month of November in Montréal, Québec. Happiness envelops Montréal when MTL à TABLE arrives.

Mochica

Restaurant Mochica: fine Peruvian dining

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Pork Bone Broth: follow your gut

Not only are bone broths packed with minerals and gelatin, they are so good for you, taste great and if used in recipes the broth will take your dishes to the next level. Today we will make Pork Bone Broth.

If you recall, last month I made a bone broth from scratch for Food N Flix. When I found out bone broth if great for acid reflux, I gave myself a challenge to drink a cup of bone broth a day for a month. Many of you expressed an interest on my following up with this experiment; hence I invite you to enjoy my new Follow your Gut series.

Pork Ribs Bone Broth

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Pork Sag Curry with the Clipso Pressure Cooker

When I moved out of my parents home I invariably inherited some kitchen items that my mom had in 2s or 3s, or some of my grand mother’s old things. One such treasure handed down to me was a dark avocado green aluminum pressure cooker. You know the kind with the chrome metal heavy weight that you had to check carefully in case it would explode right of the vessel. Gee, thanks mom!

I have to admit I used it only a handful of times. Not so much out of fear – although I kept a very watchful eye – but I knew only one recipe, the classic brisket with the onion soup mix. It’s good but I associate that taste with the 70s. Everything I tried tasted passé. I gave it away eventually. Little did I know then that I had yet to write the final pressure cooker chapter of my life. All good things get better with time and anything retro is in. Cue in the revisited and modern pressure cooker by T-Fal, the Clipso. And I prepared the very fragrant Indian Pork Sag Curry from the included recipe book.

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Martin Picard’s Boudin Maison (Blood Sausage)

Do you believe in destiny? Do you ever have a feeling something was meant to be, that there is a reason as to why something is happening in your life? I often do and this is one perfect example. One day I got a message on Facebook by a total stranger, a woman in my city, who insisted on taking me out too lunch so she could pick my brain to give advice on her new food blog journey. I was skeptical but curious so we chatted for a bit. A month later we had a blind foodie date. We had the most awesome 3 hour lunch and I could not help feel I was meant to become friends with this person.

Warning: the faint of heart at the sight of blood…abstain from this post!

blood sausage 49

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Slow Cooker Mu Shu for Two

How many old-school appliances do you have in your kitchen that you use still? I have a handheld mixer, my grandmother’s standing mixer, also her potato masher. Although not an antique, I also enjoy my slow cooker, also called a crock pot. It took a while for me to love it though because the recipes I knew were the ones I grew up with and the results were never really modern.

So now I am always on the lookout for good new slow cooker recipes. And I found plenty in the Easy Everyday Slow Cooker Recipes cookbook I received for review. I was surprised to find fun and international recipes to and chose to try out the Mu Shu for Two.

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Dim Sum Staples: Let’s Make Shumai 燒賣 and Law Bok Gow 蘿蔔糕

Dim Sum is one of the best ways to enjoy brunch with friends. just choose a whole bunch of dishes to share for the table and dig in with chopsticks! Two of my favorite selections are Shumai and Law Bok Gow. Let’s make them at home!

Now let’s make one thing clear: my friends know if you come to eat at my place you are a willing and participating guinea pig! I have been waiting a long time to get a kick in the butt to try my hand at some Chinese Dim Sum recipes. The marriage here was perfect and I prepared Shumai | shāomài | 燒賣 (Pork and Shrimp Dumplings) and Law Bok Gow | Luóbo gāo | 蘿蔔糕 (Daikon Radish Cake). It’s Food ‘n Flix and Creative Cooking Crew time again, all wrapped up into one post! For Food ‘n Flix the chosen film was Kung Fu Panda 1 and/or 2; and for the Creative Cooking Crew challenge was “What’s for Breakfast?”.

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