Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Merry Christmas and may your holiday be filled with delicious food and loved ones...to help you devour the food! Our Holiday Entertaining Guide can help if you’re still making a Christmas menu. If you’re looking for fun, last minute holiday activities, check out EGGcellent Sugar Cookies, BGE Cake Pops, Santa Hat Brownies, Pig Candy or Holiday Drinks! See you in the New Year EGGheads!

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

Ants Climbing A Tree

2»

Comments

  • SkiddymarkerSkiddymarker Posts: 6,089
    edited January 2013
    @Village_Idiot
    Gary - The recipe I use, took me awhile to find it. As you say, it is always tweaked. 

    Larry - here is the translation for Ants climbing a tree

    STEP 1:

    250g dried thick rice noodle (any rice noodle, including angel’s hair will work)


    STEP 2:

    15ml cornstarch (sweet potato powder/starch can be used)

    45 ml light soy sauce (your favorite, this is the only source of salt)

    25 ml rice wine (If using Mirin, omit or reduce sugar)

    10 ml sugar (if using Mirin for rice wine, sugar may be omitted or reduced)

    10 ml sesame oil (dark, Kodak or Taiwan)

    350g lean ground pork 


    STEP3: See alternative below.

    25 ml oil (peanut or canola or light sesame oil - if using dark sesame oil see alternative)

    2 large garlic cloves finely chopped

    1-2 fresh red chile, seeded and thin sliced (to taste)

    2-3 green onions finely chopped


    STEP 4:

    Cilantro and Chinese parsley chopped as garnish, to taste (about 15-30ml)



    1. Soak rice noodles in lukewarm water to cover for 20 minutes, until soft. (check package directions, they are different). Drain and set aside. 
    2. In large bowl mix (whisk) cornstarch, soy sauce, rice wine, sugar, 10ml of sesame oil. Ensure there are no lumps. Add ground pork, working with your hands. Do not squeeze the pork, just mix it. Set aside for 10 minutes to marinate. 
    3. Heat wok to high heat. Add 25 ml oil. Add garlic, chile and green onions, stir for <30 seconds, tip in the ground pork with any marinade left in the bowl. Stir fry for few minutes until pork is cooked. Add noodles and mix to warm. Remove from wok to serving plate.  
    4. Sprinkle with chopped herbs, serve. 




    An alternative to Step 3:

    As the wok heats to medium high heat, use dark sesame oil rather than peanut, canola or light sesame oil for a more pronounced sesame flavor. Before Wok is too hot, stir 25ml sesame oil, garlic, chile, onions all at the same time for <30 seconds. Do not let the oil smoke. Tip in the ground pork with any marinade left in the bowl. Stir fry for 5 minutes or until pork is no longer pink. This will take longer than using high heat. Add noodles and mix to warm. Remove from wok to serving plate.  


    Source - Shirley Lee’s friend Judy. English translation provided by Hank Chen. 

    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • Thanks, Skiddy,

    Looks pretty much like the same ingredients, except for the rice wine or mirin.  I haven't translated the metric to English measurements though.  I do have a confession.  I said I always try to follow the recipe exactly the first time I make a dish.  Truth is, I added some ShaoHsing wine, just because I like ShaoHsing in every Chinese dish I cook.
    :)
    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

  • SkiddymarkerSkiddymarker Posts: 6,089
    Never used ShaoHsing, will look for it next trip to T&T Supermarkets. I agree, every dish gets cooking wine. If the recipe says to mix 2 Tbs water with 1Tbs cornstarch as a sauce thickener, I substitute cooking wine for the water. 

    A Taiwanese friend "steams" her own rice wine and usually keeps me supplied. 
    The other one I use is this one. Trouble is our laws in Canada means it has to be salted so the winos don't knock it back. 
    IMGP2575.jpg
    4288 x 2848 - 2M
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • This is what I get.  I believe it is Taiwanese also.


    Screen Shot 2013-01-16 at 1.12.56 PM.png
    542 x 567 - 150K
    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

  • SkiddymarkerSkiddymarker Posts: 6,089
    Yep - it says TTL on it, Taiwanese Tobacco and Liquor. You have the high class stuff, 13.5 % and you can drink it if you want. The stuff I get is 9.5% and is salted. Our liquor stores carry only grape based Taiwan wines, no rice wines. 

    Like the color. I'll ask my source about it, maybe next trip she'll bring me a bottle. Thanks! 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • Skiddy,

    Come to Salado and I'll give you a bottle .... maybe 2.
    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

  • nolaeggheadnolaegghead Posts: 12,251
    edited January 2013
    spammity spam spam :D ....  One general trend with smoke points of oils, if it is more refined, it has a higher smoke point.  One of the main reasons this is so is because the impurities in the oil (like milk solids in butter versus clarified butter - ghee) will start smoking well below the smoke point of the actual oil.

    The following table presents smoke points of various fats:

    Fat Quality Smoke Point
    Almond oil
    420°F 216°C
    Avocado oil Refined 520°F 271°C[5]
    Avocado oil Un-Refined, Virgin 375-400°F 190-204°C
    Butter
    250–300°F 121–149°C
    Canola oil Expeller Press 375-450°F[6] 190-232°C
    Canola oil High Oleic 475°F 246°C
    Canola oil Refined 400°F 204°C[1]
    Castor oil Refined 392°F 200°C[7]
    Coconut oil Extra Virgin (Unrefined) 350°F[8] 177°C
    Coconut oil Refined 450°F 232°C
    Corn oil Unrefined 352°F 178°C[7]
    Corn oil Refined 450°F 232°C[1]
    Cottonseed oil
    420°F 216°C[1]
    Flax seed oil Unrefined 225°F 107°C
    Ghee (Indian Clarified Butter)
    485°F 252°C
    Grapeseed oil
    420°F 216°C
    Hazelnut oil
    430°F 221°C
    Hemp oil
    330°F 165°C
    Lard
    370°F 188°C
    Macadamia oil
    413°F 210°C
    Mustard oil
    489°F 254°C
    Olive oil Extra virgin 375°F 191°C
    Olive oil Virgin 391°F 199°C[7]
    Olive oil Pomace 460°F 238°C[1]
    Olive oil Extra light 468°F 242°C[1]
    Olive oil, high quality (low acidity) Extra virgin 405°F 207°C
    Palm oil Difractionated 455°F 235°C[9]
    Peanut oil Unrefined 320°F 160°C
    Peanut oil Refined 450°F 232°C[1]
    Rice bran oil
    415°F 213°C
    Safflower oil Unrefined 225°F 107°C
    Safflower oil Semirefined 320°F 160°C
    Safflower oil Refined 510°F 266°C[1]
    Sesame oil Unrefined 350°F 177°C
    Sesame oil Semirefined 450°F 232°C
    Soybean oil Unrefined 320°F 160°C
    Soybean oil Semirefined 350°F 177°C
    Soybean oil Refined 460°F 238°C[1]
    Sunflower oil Unrefined 225°F 107°C
    Sunflower oil Semirefined 450°F 232°C
    Sunflower oil, high oleic Unrefined 320°F 160°C
    Sunflower oil Refined 440°F 227°C[1]
    Tea seed oil
    485°F 252°C
    Vegetable shortening
    360°F 182°C
    Walnut oil Unrefined 320°F 160°C
    Walnut oil Semirefined 400°F 204°C



    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • SkiddymarkerSkiddymarker Posts: 6,089
    Skiddy,

    Come to Salado and I'll give you a bottle .... maybe 2.
    Love to, but you guys would throw me in the creek if I rolled in on the Yamaha.....
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • Love to, but you guys would throw me in the creek if I rolled in on the Yamaha.....
    Gosh, I could never move to Cannukistan.  They don't sell real rice wine and they don't sell Harleys.  I couldn't live in such poverty.
    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

  • SkiddymarkerSkiddymarker Posts: 6,089
    One general trend with smoke points of oils, if it is more refined, it has a higher smoke point.  One of the main reasons this is so is because the impurities in the oil (like milk solids in butter versus clarified butter - ghee) will start smoking well below the smoke point of the actual oil.



    I wondered where you were...... This confirms the numbers I had on sesame oil, 350/450 for dark/light. Light being the more refined. I've cut and pasted for future reference - Thanks. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • EggcelsiorEggcelsior Posts: 9,784
    edited January 2013



    Love to, but you guys would throw me in the creek if I rolled in on the Yamaha.....

    Gosh, I could never move to Cannukistan.  They don't sell real rice wine and they don't sell Harleys.  I couldn't live in such poverty.




    Hell, a harley will put you into poverty.
  • nolaeggheadnolaegghead Posts: 12,251
    @skiddy - yeah, haven't posted much lately ;)

    Another thing about oils the more free fatty acids, the lower the flash point.  More refining, less free fatty acids.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • I just learned more about oils and smoke points than ever in a book. I've had lots of questions without a problem solving approach. That might be the very reason I don't stir-fry or sauté much. Inspired a change... thank you gentlemen.

    If its not memorable, its not worth doing.

  • SkiddymarkerSkiddymarker Posts: 6,089
    Love to, but you guys would throw me in the creek if I rolled in on the Yamaha.....
    Gosh, I could never move to Cannukistan.  They don't sell real rice wine and they don't sell Harleys.  I couldn't live in such poverty.
    Hell, a harley will put you into poverty.

    Oh they sell Harley's, actually quite competitive pricing. We don't import tax the snot out of Jap or Euro bikes, there is no Canadian street bike manufacturer to protect. 
    Had a Harley, been there done that. I do like the Porsche designed HD V-Rod, it is not a paint shaker like most Milwaukee metal, if I was 10 years younger, I'd think about it.
    The rice wine does bother me......
     
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
Sign In or Register to comment.