Lamb and Onions with Cumin

Lamb is something that is very popular in the Middle East, Australia and parts of China. Some people don't like it because of their gamey smell, and there are others who prize lamb's tenderness and its aroma. For me, I love any lamb cooked in such a way that removes the gamey smell and preserve the aroma. Actually one of the best lamb stir fry dish (Chengdu Spiced Lamb) I've had is at the PF Chang's restaurant in Boise, ID. We also tried the same dish at PF Chang's in Fremont, CA and it wasn't as good as Boise's for some reason. If you have a PF Chang's restaurant nearby, I'd highly recommend you to give it a try. Anyhoo, today's cumin dish is kind similar to the PF Chang's version, but with a simpler flavor. I will probably post another one that is more similar to their flavor sometime later. This recipe is adapted from a Chinese recipe site.

Serves 3

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Ingredients:
1 pound lamb leg or shoulder meat, thinly sliced into 1/4 inch thick biteable slices
2 scallion, minced
1/2 inch ginger, minced
1 teaspoon salt
2 teaspoon cooking wine or dry sherry
2 teaspoon soy sauce
2 teaspoon corn starch
2-4 tablespoon water
1 cup corn or vegatable oil
1 6-inch diameter onion, cut into wedges, halved and seperate the onion layer
1 tablespoon cumin powder
1-3 teaspoon chili powder
2 teaspoon sesame oil
1 tablespoon cilantro, chopped



Tips:

1. The amount of salt, cumin and chili powder is based on your taste, so during the last seasoning step, taste the dish and adjust the seasoning to your liking.
   

Instruction:

1. In a mixing bowl, mix the lamb slices with the salt, 1 teaspoon cooking wine, soy sauce and corn starch. Water should be the last ingredient to add to the marinate, the amount of water gets added depends on how much the lamb slices absorbs. Add in 2 teaspoon of water at a time, mix it well with the lamb with your hand in clockwise circular motion, then keep adding more water until the lamb can't absorb anymore water and the meat feels springy when pressed. Let it marinate for 10 minutes. After the lamb is marinated, if there are some water came out of the lamb, use the clockwise hand motion to mix it back in with the lamb, then mix it well with 1 tablespoon oil. This lamb marinate process is to let the moister get in the lamb while add the oil coating prevents the moister escape during the cooking process, our goal is to make the lamb more tender. This marinating process is exactly the same for beef, which we talked about in the Mongolian Beef recipe.
   
2. Heat 1 cup of oil in the wok or skillet over high heat till pretty hot but not smoking, put in the onion wedges and cook until onion start to soften (1-2 mintues), use a mesh to scope out the onion and put it on a paper towl lined plate. Reheat the oil till pretty hot and drop in the lamb slices, quickly cook the lamb until the lamb slices are barely cooked (white on the outside and pink in the middle). Use a mesh to scope out the lamb and drain on the paper towl.
3. Leave 1 tablespoon of the oil in the wok or skillet over high heat, put in the onion and lamb and quickly add salt, 1 teaspoon cooking wine, cumin and chili powder, mix everything so the lamb and onion is well coated. Cook till the lamb is no longer pink, taste to adjust seasoning, and mix in the sesame oil and cilantro. Serve over white rice.
   

Tomato Egg and Tofu

Tomato egg and tofu are three healthy ingredients put together to make a very healthy dish. It goes so well served over white rice, it is like the ultimate Chinese comfort food.


Serves 3

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Ingredients:
4 cups water
1 block soft tofu, cut into 3/4 inch cubes
1 teaspoon salt
1/2 inch ginger, minced
2 garlic cloves, minced
2 scallion, minced
2 tablespoon peanut oil
8 medium sized shrimp, devine and shelled
4 medium sized tomatoes (about 4 inches in diameter), core removed, cut into thick wedges
1 cup chicken stock

Sauces:
3 tablespoon Ketchup
1 tablespoon soy sauce
2 tablespoon sugar
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3 tablespoon cornstarch
2 tablespoon 2 teaspoon water
2 eggs, beaten
2 teaspoon sesame oil
1 scallion, green part only, minced

Tips:

1. The shrimp in this dish can be substitute with any seafood, beacon or sausage, just make sure they are properly cooked.
2. By simmering the tofu in the chicken stock and sauce for 10 minutes, the flavor can penetrate the tofu better, if you have time, you can even try to simmer it for longer for better flavor.
   

Instruction:

1. Bring a small pot of water over high heat to a boil, add salt and tofu and simmer for 5-10 minutes
2. Meanwhile, heat 1 tablespon oil over high heat, add the scallion, ginger and garlic and stir fry until fragrant, add shrimp and stir fry for 10 seconds. Transfer everything into a place. Heat 1 tablespoon oil over high heat, when the oil is almost smoking, add the tomato and stir fry until frangrant (about 2-3min), add chicken stock and bring to a boil. Drain the tofu, add it to the wok along with sauces, the shrimp, cover, simmer for 10 minutes.
3. Mix the cornstarch with water, add it to the wok over high heat, bring everything to a boil and mix with the back of the ladle until sauce thickens. Turn off heat, sprinkle in eggs, let it sit for 30 seconds, then mix it in with the tofu. Add the sesame oil and green scallion slices, mix and serve over rice.