Looking at some past photos of stuff we've made, I discovered this one. I don't even remember with what we served this. JS just happened to make some random dish from Pei Mei's Chinese Cook Book Volume I.
JS and I were walking aimlessly in Taipei 101 when we saw an English-language bookstore. Finally, a store we can patronize. Browsing its cookery shelves, we were ecstatic to find Pei Mei cookbooks in English! We snapped up Volumes 1 to 3 of this series, plus 2 volumes of her Homestyle Cooking books.
Granted, this isn't a very snazzy introduction to her cookbooks, but at least we can enter this into Wandering Chopsticks' Weekend Wokking event.
about Fu Pei Mei
Pei Mei cookbooks
eatingclub vancouver Weekend Wokking posts:
Ravioli "Caprese": Tomato, Basil, Bocconcini
Pumpkin Congee w/ Pumpkin "Beignets" & Sesame-Roasted Pumpkin Seeds
Chicken, Broccoli and Cheese w/ Pipián Verde
Adobo Mushroom Tart
Duck and Orange Crêpes with Orange-White Wine Sauce
Almond Eggplant "Bisteeya" (Bastilla)
"Mashed Potato Beef Burger" (Red-skinned Potato Salad in Taiwanese Sacha Cheeseburger)
Korean Soybean Sprouts Pancake (Kongnamul Jeon)
Lemon Chamomile Tiramisu
Strawberry Cilantro Salsa, on Grilled Flank Steak
Duck Enchiladas with Chipotle Peanut Salsa
Clear Oxtail Soup with Corn, Cabbage and Potatoes
Beijing Pickled Cabbage
Salsa Romesco ("Queen of the Catalan Sauces!")
Aguadito de Pollo (Peruvian Chicken Soup)
Bangus Belly à la Bistek (Milkfish Belly with Onions, Calamansi and Soy Sauce)
White Pork with Garlic Sauce, Two Ways (蒜泥白肉)
Mr. Zheng's Soupy Tomatoes and Eggs with Tofu (蕃茄雞蛋跟豆腐)
Steamed Fish and Tofu with Chinese Black Beans
Spinach and Cheese with Puff Pastry, Three Ways
We're submitting this recipe to Weekend Wokking, a world-wide food blogging event created by Wandering Chopsticks celebrating the multiple ways we can cook one ingredient.
The host this month is Graziana of Erbe in cucina.
If you would like to participate or to see the secret ingredient, check who's hosting next month.
Check out all Weekend Wokking Roundups.
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Sweet & Sour Cabbage Salad, Beijing Style
from Pei Mei's Chinese Cook Book Volume 1
Note: This may be kept for 1 week in the refrigerator.
900g cabbage or Chinese cabbage
1/3 cup red chili shreds
1 tablespoon ginger shreds
1/2 tablespoon Szechuan peppercorns
2/3 teaspoon salt
5 tablespoons sugar
5 tablespoons vinegar
2 tablespoons sesame oil
Rince and cut the cabbage into shreds about 4 cm long. Put into a bowl, sprinkle with salt, mix and let sit for about 1-2 hours.
Squeeze out the salty water from the cabbage. Place cabbage into bowl and add the red chili shreds and ginger shreds.
Heat sesame oil in a pan, add the Szechuan peppercorns, and cook until they are fragrant and turn darker in color. Add sugar and vinegar, and bring to a boil. Pour this mixture over the cabbage and mix well. Cover with a lid, and let sit for about 1-2 hours, until the cabbage absorbs the flavors.