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Maybe you can try to contact these shops on Taobao to see if they’ve got what you’re looking for:
Maybe you can try to contact these shops on Taobao to see if they’ve got what you’re looking for:
After the olive oil, here goes the peanut oil:
“Fake peanut oil that could potentially cause infertility was confiscated in South China on Tuesday, a fresh warning of food safety in the world’s most populous country.”
http://usa.chinadaily.com.cn/china/2012-01/05/content_14382609.htm
@Ray, is it this one?
http://www.guardian.co.uk/lifeandstyle/2012/jan/04/olive-oil-real-thing?INTCMP=SRCH
Now looking at my large clear bottle of olive oil imported from Spain…pfffff……
@Danielle, thumbs up to the concept of “Steamed Wok Pizza”, but how do they handle the “soggy middle”?
I don’t bother to turn on my oven for dishes like boeuf bourguignon or Osso Buco, but stews are relatively time consuming. I love making Steak Diane in wintertime, it’s quick but hearty and delicious.
All you need to do is pan sear the steak to your likeness, then make the sauce in the same frying pan:
– 2 thinly sliced shallots(or red onions as a substitute)
– 100g peeled and thinly sliced chestnut or white mushrooms
– 1 garlic clove, chopped
– Worcestershire sauce (or oyster sauce if you have to), to taste
– 1 tbsp Dijon mustard
– 50ml brandy, or cognac, or whiskey
– 200ml whipping cream
– Small handful of parsley (if you can find it)
1. Add a little oil to the hot pan. Shallots and mushrooms in, season with salt and pepper and sauté briefly. Add a small knob of butter. Crush in the garlic and stir.
2. Add the Worcestershire sauce and mustard and heat through for 1 minute max.
3. Flambé the steak: tilt the pan away from you, pour the alcohol into the far end, allow it to ignite and burn off the alcohol (done within seconds). Or you can simply add the alcohol into the pan and let it evaporate.
4. Once the alcohol has burnt off, pour in the cream and add the steak and any resting juices back into the pan.
5. Allow the steak to heat through for 2 minutes max. Chop the parsley and sprinkle it into the pan.
And there you go:)
@ Rick, your steak looks good! I only use marinade/rub for my steaks with dry herbs. I usually use fresh thyme, rosemary and crushed garlic. I sprinkle the steak (at room temparature) with salt and pepper before it hits the hot pan (when it just starts to smoke).Throw in fresh herbs and garlic. 3-4 minutes each side for medium rare, and I only turn the steak once. 1 and a half minute before it comes out, I’d add a knob of butter to give it a nice nutty finish, and it brings out the texture and flavor of the meat . When it’s done, pour some butter in the pan onto the steak and leave it to rest. Voila…
Don’t know if you guys fancy pork chops, but I’ve noticed a larger selection for pork than beef in a Chinese supermarket. So I’d like to share my spiced pork chop recipe.
I love bone-in pork chops but you can also do it with boneless ones. Cooking time depends on the thickness of the cut, I usually buy thick cuts.
Marinade:
chili powder (1 tsp)
paprika (1tsp)
6 star anise, smashed
Crushed coriander seeds (2 tsp)
A few thyme springs
4 garlic cloves roughly chopped
Salt, pepper
Enough olive oil (or vegetable oil) to make the whole mixture to come together
Cut off the rind and excess fat around the pork chops. Place the meat in dish and coat well with the marinade. Let it chill in the fridge for sometime (at least 30 minutes).
Preheat the oven to 200C/400F.
Heat a pan with a little oil, sprinkle salt and pepper on the chop and sear both sides until golden. Transfer to the oven and bake for 10 minutes.
Bon appétit everybody!
@Ray: Nah…It was just for fun. You can create your own Time person of the year using this Facebook app: https://apps.facebook.com/time-poy/
