Red Hot Kitchen by Diana Kuan
March 23, 2019 by JennyIt’s no secret I love Asian cookbooks.
I could cook and eat Asian food every day. Diana Kuan’s The Chinese Takeout Cookbook has a spot in my
kitchen bookcase. The kitchen bookcase consists of three shelves
for those books I use frequently, and the space is limited. Space
there is comparable to a New York rent controlled apartment in a
nice building. Diana’s second cookbook, Red Hot Kitchen: Classic Asian Chili Sauces from
Scratch and Delicious Dishes to Make with Them will sadly evict
some unsuspecting lesser used book from its spot on the coveted
kitchen bookcase. It is that good.
Red Hot
Kitchen devotes itself to from scratch chili sauces and dishes
to highlight those sauces. Diana offers easy-to-follow recipes for
nine sauces fundamental to Asian cuisine, along with a Know Your
Chili Pepper chart so you can easily shop for the ingredients you
need and customize the heat level of each sauce. Each chapter then
offers recipes incorporating each spicy sauce, broadening the range
of Asian dishes you can cook at home.
The sauces covered here are Sambal oelek, Sriracha, Nam prik pao,
Thai red curry paste, Sweet chili sauce, Sichuan chili oil, XO
sauce, Gochujang and Yuzu Kosho. Also shared is a chapter on
cooling drinks and another on supplemental recipes for rice sides
and stocks. Diana beautifully ties up the book with recommended
menus such as “Lunar New Year” or “Korean Feast” along with
indicators for which dishes are vegetarian.
I have made the Chongqing chicken which I could eat every week
as it is incredibly tasty and relatively easy. Our Eat Your Books Cookbook Club is going to cover
this flavor packed book in June. Order your copy now, you will not
want to miss out!
Shanghai hot sauce noodles
Add this recipe to your Bookshelf (click the blue
+Bookshelf button).
Serves 2
When I lived in Shanghai, la jiang mian was found on almost
every street corner, at quick eats restaurants that catered to
bustling lunch crowds. A piping hot bowl of noodles and spicy broth
with tofu, peanuts, and a generous helping of chili sauce was the
ideal quick lunch, and I slurped countless bowls a week. In
Shanghai, the restaurants usually only use doubanjiang (a Chinese
fermented, salted chili bean paste) for the heat. At home, however,
I like to pair doubanjiang with Sriracha to make a version that
retains the same heat but is less salty than the restaurant
versions.
- 5 tablespoons vegetable oil
- ½ cup raw peanuts
- 2 tablespoons store-bought doubanjiang (Chinese chili bean paste)
- 2 tablespoons store-bought Sriracha
- 1 small onion, finely diced
- 1 large carrot, finely diced
- 8 ounces smoked or baked tofu, cut into ½-inch cubes
- 1 teaspoon grated fresh ginger
- 2 teaspoons sugar
- 5 cups vegetable broth
- 1 pound fresh Chinese noodles, or 8 ounces dried noodles
- 2 scallions, finely chopped
The publisher is offering three copies of this book to EYB Members in the US. One of the entry options is to answer the following question in the comments section of this blog post.
Which recipe in the index would you try first?
Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post and this forum post. Once you log in and enter your member name you will be directed to the next entry option – the blog comment. After that, there are additional options that you can complete for more entries. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on May 15th, 2019.
Recipe excerpt from Red Hot Kitchen by Diana Kuan, Copyright 2019 and used with permission from Avery Books.
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