Sichuan Sauerkraut
I think about food. I think about food a lot. Even when commuting on a train, I think of food, and of ways of getting or cooking food. Sometimes I just think about lists on what to buy in the supermarket. But sometimes flavour combinations pop into my head and I start to map them out. This is one of them!
I thought of how much I like the Sichuan style dry-fried beans. Basically, it uses garlic and ginger and dried shrimp and sugar an sesame oil to flavour string beans, which then take on a whole different flavour. Then I thought of sauerkraut and klary koopmans' recipe on baked sauerkraut. Then this new idea hit me: to fry sauerkraut with the Sichuan string-beans flavour!
For this recipe you will need: 1 packet of sauerkraut [450 grams]; I prefer organic; 2 cms of ginger, chopped; 2 mashed cloves of garlic, some chili oil flakes, a tablespoon of dried shrimp (put to soak in boiling water); soy sauce, sugar, sesame oil and cilantro.
Drain the sauerkraut, you could also give it a rinse in water to get rid of some of the sour flavour, if you think it is too strong. Then heat a few tablespoons of oil in a frying pan and fry the sauerkraut slowly for a while. Take out. Pour in new oil and on a low fire fry chopped ginger, mashed garlic and your soaked dried shrimp, chopped. When fragrant, add some splashed of soy and add 2 tablespoons of sugar. You can add more to your liking later on. Return the fried sauerkraut to the pan and stir to combine. Fry longer until the sauerkraut takes on the flavours; I like it to be quite dry. Add chili flakes. At the end, add half a teaspoon of sesame oil and taste for flavour. Don't probably don't have to add any vinegar or salt, because it will have plenty of those flavour already! Put on a plate and add some chopped cilantro.
I love this dish. I like the savoury vinegary flavour of the sauerkraut, but making it have a dry, a little charred texture, and adding the Sichuan flavours, bring out a whole new twist.
Have it as a side dish to a Chinese meal, or eat it as a starter. This is my contribution to fusion: sublime Sichuan Sauerkraut !
I thought of how much I like the Sichuan style dry-fried beans. Basically, it uses garlic and ginger and dried shrimp and sugar an sesame oil to flavour string beans, which then take on a whole different flavour. Then I thought of sauerkraut and klary koopmans' recipe on baked sauerkraut. Then this new idea hit me: to fry sauerkraut with the Sichuan string-beans flavour!
For this recipe you will need: 1 packet of sauerkraut [450 grams]; I prefer organic; 2 cms of ginger, chopped; 2 mashed cloves of garlic, some chili oil flakes, a tablespoon of dried shrimp (put to soak in boiling water); soy sauce, sugar, sesame oil and cilantro.
Drain the sauerkraut, you could also give it a rinse in water to get rid of some of the sour flavour, if you think it is too strong. Then heat a few tablespoons of oil in a frying pan and fry the sauerkraut slowly for a while. Take out. Pour in new oil and on a low fire fry chopped ginger, mashed garlic and your soaked dried shrimp, chopped. When fragrant, add some splashed of soy and add 2 tablespoons of sugar. You can add more to your liking later on. Return the fried sauerkraut to the pan and stir to combine. Fry longer until the sauerkraut takes on the flavours; I like it to be quite dry. Add chili flakes. At the end, add half a teaspoon of sesame oil and taste for flavour. Don't probably don't have to add any vinegar or salt, because it will have plenty of those flavour already! Put on a plate and add some chopped cilantro.
I love this dish. I like the savoury vinegary flavour of the sauerkraut, but making it have a dry, a little charred texture, and adding the Sichuan flavours, bring out a whole new twist.
Have it as a side dish to a Chinese meal, or eat it as a starter. This is my contribution to fusion: sublime Sichuan Sauerkraut !
Labels: chinese, fusion, sauerkraut, Sichuan, spicy, zuurkool
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