March 28, 2004

Æmettan climbende treow

It seems to have been a week since my last food entry, so I guess this is long overdue. It is hard to resist the appeal of food porn. And speaking of food porn, Saturday night’s repast was a traditional Chinese recipe called Ants Climbing Trees, along with bok choy in oyster sauce:


The recipes are taken from two of the books from the Essential Cookbook series published by Whitecap, The Essential Wok Cookbook and The Essential Asian Cookbook. This series, which I highly recommend, is the ultimate in food pornography, with many beautiful photos, along with fabulous recipes (visible in the background of the above photo).

First of all the Ants Climbing Trees. As The Essential Wok Cookbook says, “this Chinese dish gets its name from the pork (ants) climbing the noodles (trees).” Normally we would just buy ground pork for this recipe, but as the grocery store was out of it when we went, we had to grind the pork ourselves using our Kitchen Aid Stand Mixer and meat grinding attachment. This pork was then combined with soy sauce, rice wine, and sesame oil and allowed to marinate.

Meanwhile, the cellophane noodles (made with mung beans) were soaked in boiling water and drained.

Then, the aromatics, consisting of green onion, garlic, ginger, sambal oelek, and black bean sauce — the recipe called for chilli bean sauce, but we had to improvise —, were stirfried briefly. Then the ground pork mixture was added to the wok. After this was stirfried for a couple of minutes, the rest of the sauce, consisting of chicken stock, sugar, salt, soy sauce, rice wine and sesame oil, was added.

Finally, we added the noodles to the wok and simmered until the sauce was reduced. Once it was done done, we garnished it with some more green onion.

As a side dish, we made steamed bok choy with oyster sauce. First we briefly sautéed garlic in peanut oil. Then the other sauce ingredients, oyster sauce, sugar, water, and sesame oil, were added to the saucepan and brought to the boil. The completed sauce was then poured over the steamed bok choy.

Oh, and of course my food entry would not be complete without the before-dinner cockails:


Chinese Cockails: 1 1/2 oz rum, 1/2 oz grenadine, 3 dashes triple sec, 1 dash Angostura bitters, garnished with a Maraschino cherry.

Posted by Mark at March 28, 2004 11:47 PM

As your mother-in-law, I am glad you are excited by food porn! Go for it, boy!

Posted by: Susan at March 29, 2004 09:25 PM

Aha, the computer has woken up after it’s nap. Your hat is 1920s Parisien in the extreme. Don’t you think it’s a bit racy for Toronto in pre-sprung spring?

Posted by: Susan at March 29, 2004 09:31 PM

Ack, I never wrote it’s, never never never. Rule — never send before proofreading.
A momentarily powerless editor (my karma has been stolen by my error…..)

Posted by: Susan at March 29, 2004 09:32 PM