Chef Paul Silva’s China – a journey through China's regional cuisine’s.
We head down South on this day. This means the well-known region of Canton, the center of what is known as Cantonese food. This, of all regions, defines what most non-Asians define as “Chinese” food. We hit the tropical region of China, with the flavours of ginger, fruits, melons and fresh vegetables topping the list of goodies. Rice is predominantly grown and used here. Steamed and stir-fried dishes dominate the cooking methods here. Clean flavors are what Canton cuisine
is all about!
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Chinese Broccoli with Oyster Sauce
1 lb. Chinese broccoli (gai lan)
1 tsp. garlic, minced
1/2 tsp. ginger, minced
2 tsp. peanut or vegetable oil
3 tbsp. oyster sauce
2 tsp. sesame seeds, white
Method:
Slice the Chinese broccoli into thirds, making the portions equal. Boil in salted water until 3/4 cooked. Strain out and refresh in ice water. Dry the vegetables on paper towel
In a wok or frying pan, heat the peanut or vegetable oil until the oil shimmers. Add the Chinese broccoli, ginger and garlic. Sauté for 2 minutes.
Add the oyster sauce and cook an additional minute. Serve with sprinkled sesame seeds.
Serves 4
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Steamed Striped Bass with Black Bean Sauce
Steamer Ingredients:
1 2” piece ginger, sliced into coins
1 garlic bulb, cut lengthwise
1 small white onion, rough chopped
1 medium carrot, rough chopped
2 bay leaves
2 tsp. black peppercorns
2 large leaves nappa cabbage
4-6 oz. portions of striped bass, skin on
Sauce:
1/4 cup fermented black beans, rinsed well with cold water
1/4 cup red pepper, fine dice
1 tsp. ginger, minced
1/2 tsp. garlic, minced
2 tsp. vegetable oil
1 cup chicken broth
3 tbsp. soy sauce
3 tbsp. cornstarch, dissolved in 3 tbsp. cold water
Method:
For the sauce: to a hot saucepot, add the vegetable oil and sauté the red pepper, ginger and garlic for 3 minutes.
Add the black beans and cook for 1 more minute.
Add the chicken broth and bring to a boil. Add the soy sauce. Add the cornstarch slurry and bring back to boil.
Simmer for 3 minutes to cook out the starch. Set aside.
Set up steamer basket, (large enough to steam the 4 fillets at once) using all the vegetables (except the nappa leaves) in the water. Bring the water to a boil.
When ready to cook fish, lay the nappa cabbages on the steamer, then lay the fish on top. The cabbage will prevent the fish from sticking to the steamer.
Cover and steam for approximately 6 minutes, or until the fish is cooked through all the way.
Remove fish from steamer and serve with black bean sauce and scallions (optional)
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Singapore Noodles with Shrimp
1 pkg. very thin dried rice noodles
4 tbsp. vegetable oil
2 tsp. ginger, minced
1 tsp. garlic, minced
1/3 cup water chestnuts, julienned
1/2 cup celery, julienned
1/2 cup carrots, julienned
2 scallions, sliced
2 tbsp. curry powder
8 large shrimp, peeled, deveined and quartered
2 tbsp. oyster sauce
Method:
Soak the noodles in warm water for one hour to soften. Remove the noodles and drain to dry.
In a wok or sauté pan, add 2 tbsp. vegetable oil and heat it until it is shimmering.
Add the ginger, garlic and the vegetables. Sauté for about three minutes. Remove from pan.
Reheat the wok/pan and add 1 tbsp. vegetable oil. Sauté the shrimp for 20 seconds, add the oyster sauce, curry powder and 1 tbsp. water. Remove from pan and reserve.
Wipe the wok/pan and add 1 tbsp. vegetable oil and heat. Add the noodles and stir-fry for 3-4 minutes until they are hot.
Add the shrimp mix, and stir to combine. Add the vegetables and combine. Turn out onto a platter.
Serves 6
