Happy Lunar New Year! On CBC's Weekend Morning Show

 Happy New Year!  Tomorrow, on CBC's Weekend Morning Show with Interim Host, Laurie Hoogstraten, I will be presenting these Sichuan noodles, known as Dan Dan Mian.  The long noodles are for happiness with a long life.  There are many dishes for luck and wealth for the new year.  In the year of the Rooster, Dumplings, for wealth, sweet rice balls for family togetherness, rice cake to increase your status or income, citrus fruit for wealth and fullness, and fish, also to increase prosperity.

I was fortunate to live in Chongqing, Sichuan for a period, and enjoyed these noodles with ground pork.  The most remarkable place was at the Great Buddha in Leshan.  

Enjoy for luck, long life, and because they are really yummy!

* For the Chilli oil, great chili oils can be purchased.  I used this one with peanuts that I can purchase at SunWah Grocery Store.  

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Ch�c m?ng nam m?i!

Dan Dan Mian, aka for me, Great Buddha Noodles 

1. For the Chilli Oil: (you can purchase good chilli oil)

�                2 tablespoons Sichuan peppercorns

�                1 inch-long piece of cinnamon

�                2 star anise

�                1 cup oil

�                1/4 cup crushed red pepper flakes

2. For the Meat and Sui Mi Ya Cai:

�                3 teaspoons oil

�                8 oz. ground pork (I�m using veggie ground round and it works nicely with the taste and texture)

�                2 teaspoons sweet bean sauce or hoisin sauce

�                2 teaspoons shaoxing wine (I often use Mirin or Vermouth)

�                1 teaspoon dark soy sauce

�                1/2 teaspoon five spice powder

�                1/3 cup sui mi ya cai (optional Sichuan ingredient of dry fried vegetable. Packaged in small foil pouches)

3. For the sauce:

�                2 tablespoons sesame paste (tahini) (I often use peanut butter as a substitute)

�                3 tablespoons soy sauce

�                2 teaspoons sugar

�                1/4 teaspoon five spice powder

�                1/2 teaspoon Sichuan peppercorn powder (we ground whole Sichuan peppercorns in a mortar and pestle)

�                1/2 cup of your prepared chili oil (to your taste)

�                2 cloves garlic, very finely minced

�                � cup hot cooking water from the noodles

4. For the Noodles & Veg:

�                1 lb fresh or dried white noodles, medium thickness

�                1 small bunch leafy greens (spinach, bok choy, or choy sum)

�                chopped peanuts (optional) chopped scallion (optional)

Cook the sauce and the vegetables and set aside.  Cook the long noodles and toss with sauce, vegetables and optional scallions and peanuts.  Enjoy for a long life!

Chongqing Hot Pot (huo go m� l�) - Perfect for icy cold days

Chongqing Hot Pot

We are also serving this at Christmas time this year!

When I lived in Chongqing, I had this special dish quite often with large groups of people.  It is quite a party or communal fare.  It brings back wonderful memories of my time in China and the wonderful people I got to meet.  

2 cups stock (turkey, chicken, beef)
4 cups water
1 cup chopped mushrooms (button, shitake)
1 tbs garlic black bean paste
1 tbs chili paste
1 tbs chili bean paste
1 tbs chili oil
1-5 whole dried red chilies
1 bunch green onions, 1 inch chop
1/2 cup white wine or Mirin (sweetness balance)

Dry Spices: 3 star anise, 1tbsp Sichuan Peppercorn, 1 black cardamom, 4 green cardamom, 2 dried ginger, 1 piece cinnamon stick, 3 slice liquorice, and 1 tbsp fennel seeds 

Simmer all ingredients together for a long time until a rich broth (you may need to add more water during the eating time as it reduces quite a bit).  Serve at the tabletop with the following optional items to enjoy cooking with chopsticks.  Serve with rice. 

Firm tofu
Garlic Greens
Green Onions
Green Cabbage leaves or baby bok choy, baby Shanghai cabbage or Savoy
Red or Green pepper slices
Enoki Mushrooms
Shitake Mushrooms (without stems)
Bean Sprouts
Thinly Sliced Beef or lamb (buy sliced or slice while half frozen)
Blood Tofu (coagulated pig's blood, not for the picky eater but one eats everything)
Skinned and boned eel slices
Noodles
tripe
ETC.! 

Hints:  Eat veggies first.  Serve with dipping sauces that will contrast as well as cut fat or enhance it, Sichuan peanut sauce, Hoisin, etc.