Learning to Cook so Mr. A Can Eat

Way back at the beginning of Nablopomo, I had a few comments asking for more information about how I finally (after 12 years of being with Mr. A) learned to cook Chinese food.

I had tried to cook Chinese food for a long time, but it was TERRIBLE. So bad that it was not surprising to me to work on a meal, take a taste and throw it away. I thought all Chinese food was seasoned with soy sauce. I had a vague notion that there also needed to be some corn starch and some stir-frying action. I would saute up some veggies (probably frozen mixed veggies -gag!) and throw on some soy sauce and be shocked when it tasted like ass. I was trying to replicate bad American Chinese restaurants, when I don’t even LIKE that food.

Then, last year I checked Fuchsia Dunlop’s memoir Shark’s Fin Soup and Sichuan Pepper from the library. With that one book, I gained more understanding of Chinese food than I had gathered in the whole rest of my life. I decided that 2009 was going to be the year I learned to cook Chinese. For Christmas, I asked for and received both of her cookbooks for Christmas.

Oh My God.

The first dish I made was from the Sichuan cookbook. I think it was Homestyle Bean Curd (page 315). I tried to follow the recipe as closely as possible (though I didn’t deep fry the tofu, I boiled it and just mixed it in). At that point, I didn’t even know what chili bean paste was, but soon it was to become a major feature in many, many of our meals. Who knew you were supposed to use chicken stock, not douse the dish in tons of soy sauce to make a liquid? It was a revelation.

Since then, I have tried recipes from both the books and I have discovered I prefer Sichuan style cooking more than Hunan style. I have made Mapo Tofu, several kinds of dumplings, dan dan noodles, and a variety of meat and vegetable dishes. All of them have been good. Very good.

This isn’t to say there haven’t been mishaps. After a few tries, I convinced myself I do not like Sichuan pepper, so I started leaving it out. It wasn’t until some friends took me to an authentic Sichuan restaurant that I figured out how it was supposed to taste and that I could actually enjoy eating it. Now I am experimenting with it again. I also tend to tone down some of the spiciness if the girls are going to eat with us, or I just make an identical dish without chili bean sauce for them.

At this point, I have learned enough about the basics to start trying to replicate dishes I have had in China or in good Chinese restaurants that are not in the cookbooks. Even though the spicing is different, the cooking principles are still very similar.

For example, tonight I tried to make Niu Rou Mian (beef noodle soup) similar to the la mian (hand pulled noodles) Mr. A ate while he lived in Shandong province. Those noodles were the very first real Chinese food I had ever eaten, so I have a certain amount of nostalgia for them. Mr. A ate at a little noodle shop almost every day while he lived in China, so he was eager for me to try it too.

I looked for recipes, but all the Niu Rou Mian I found looked spicy. The noodles Mr. A loved were plain, but came with chili paste and vinegar on the side. Working with some recipes online, I created my own recipe. While it wasn’t 100% the same as our beloved noodles, they were close AND they were yummy in their own right. Now I know how to tweak the recipe the next time too.

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I guess the answer to the questions are: I found a good cookbook and I read about the process. I tried the recipes. I liked them (and Mr. A loved them). so I tried some more. Cooking Chinese isn’t hard, but it isn’t intuitive if you are used to cooking mostly Western-style food.

I have been thinking about trying a mini-project to cook more Chinese before the end of the year and posting the results here. Mr. A is enthusiastically in support of that possibility, but I am afraid it might be boring. I am not a food blogger. Do you all really care what we eat for dinner? Maybe I will give it a go as a side project, not as Nablopomo filler. Maybe.

Jess

November 17, 2009 at 2:37 am · Reply

I would really like the mini-project!

Jenny

November 17, 2009 at 3:02 am · Reply

People, including me, love non-food, food blogs. I post pictures of our dinners and do a few recipes when asked and our meal plan for the week and have received many re: that it helps people think and want to try to cook, so go for it.

parodie

November 17, 2009 at 3:16 am · Reply

I would love to read more about how you cook Chinese food … in fact, I think I’d be likely to try it for myself! Please do.

rachel

November 17, 2009 at 3:46 am · Reply

I am only one reader, but I would not find that boring at all.

Peg

November 17, 2009 at 4:16 am · Reply

That looks really flippin’ good. If this project will result in simple recipes to steal, I am all for it.

Lilian

November 17, 2009 at 5:30 am · Reply

No, it’s not boring!!! I LOVE to see photos and descriptions of food that any bloggers do, particularly those who are NOT food bloggers to begin with, like yourself.

Funny thing that I photograph countless dishes I make with the intention of posting to the blog and then give up for the same reason — I think people might be bored. Maybe I should start posting more of those too!

Oh, and besides, I’d be really really curious to know more about Chinese food. My brother couldn’t stand the food in the two years he lived in China (in Beihai (Guangxi province) and my parents didn’t like it much either, but I’m still curious.

Sarah

November 17, 2009 at 5:48 am · Reply

I’m pretty sure I have never had real Chinese food in my life. I would definitely love to read about your experiences cooking it!!

November 17, 2009 at 5:58 am · Reply

Sichaun food is so good! There is a great resteraunt near my house that makes excellent Ma Po tofu and also this pork and spinach noodle dish that is delicious.

Jill

November 17, 2009 at 11:34 am · Reply

“I thought all Chinese food was seasoned with soy sauce.” This line made me laugh! At my house, my Chinese husband does 99% of the cooking so we eat a lot of Chinese food. He is able to recreate dishes that we ate in China, without a cookbook. The only thing we use soy sauce for is a dip for dumplings and even then it is mixed with other things. It makes me cringe when I see people pouring soy sauce on everything they can in a Chinese restaurant. Why do they do that?? After reading your post I am totally craving Sichuan!!

Ser

November 17, 2009 at 2:31 pm · Reply

I love food blogs and non-food blogs about food. Basically, I love food. So I would like to read about your dinners, how to cook Chinese food, etc. The only experience I have cooking Chinese food is from the pan-asian cookbook A Spoonful of Ginger by Nina Simonds, and the few recipes I have made have been good. And don’t use soy sauce much at all.

mccxxiii

November 17, 2009 at 2:55 pm · Reply

One more vote for yes on the food/cooking posts!

Deb

November 17, 2009 at 2:56 pm · Reply

Delurking to say please please please do! I fantasize about the food I ate in China. . . I’m a non-cook but I love to read about cooking and sometimes I’m even inspired to try my hand in the kitchen, ESPECIALLY by yummy looking Chinese dishes

atlasien

November 17, 2009 at 2:58 pm · Reply

The most recent horrifying food experiences I had was in a “Japanese” restaurant in a strip mall in Sunny’s home state. My mother and I were wary of going there, but we figured, how bad could it really be?

Our personal chef came to our grilling table. He was a depressed-looking teenager and his arms were covered in Vietnamese gang-style tattoos. He brought a bowl of what looked liked previously-frozen seafood mix, a bottle of soy sauce and a giant block of margarine. He fried the seafood mix in the nasty-smelling margarine, then dowsed it in soy sauce. We ate part of it because we were really hungry and we felt sorry for the sad-looking cook. But it was one of the nastiest things I’ve ever eaten.

My father loves to cook and he actually cooks a lot of Southern Chinese style dishes. He often cooks with fish sauce, and though I’ve never been brave enough to cook with fish sauce myself, it does add a nice kick to soups.

christine

November 17, 2009 at 3:18 pm · Reply

I love all things food, so I would really enjoy your mini project!

faith

November 17, 2009 at 3:25 pm · Reply

On your recommendation I asked for and received Dunlop’s Sichuan book for my birthday. It looks a little intimidating but I’m going to try and dive in. My son is allergic to milk, eggs, and nuts so I’m going to start cooking more Korean and other Asian foods for him. Right now he basically lives on Costco dino chicken nuggets and salsa.

Jenney

November 17, 2009 at 4:13 pm · Reply

love Dunlop’s books!
I figured out how to cook chinese and vietnamese food when we lived in northern maine for a while and the closest cantonese take out was 5 hours away. Though now I make more vietnamese food b/c it is easier and faster.

malinda

November 17, 2009 at 4:16 pm · Reply

Yes, please! I learned a thing or two about Chinese cooking when we lived in China for 5 months. I have fun but little success in trying to recreate the dishes here!

I don’t use a lot of the chili bean paste — a little too spicy for me, but I love love love to cook with shrimp paste. It smells delicious cooking, just like restaurants in China, and makes just about everything taste divine!

November 17, 2009 at 5:09 pm · Reply

yes do the mini project.

meg ryder

November 17, 2009 at 6:12 pm · Reply

actually, I’d appreciate it if you posted about your cooking experiment- especially if you post the recipes! best wishes.
Meg

Magi

November 17, 2009 at 6:18 pm · Reply

I have to jump in to vote for the project. My husband and I bought a huge stack of Chinese cookbooks and made a few dishes, but it was too easy to fall off the wagon. I would love to get some hints and tips to make our own Chinese food. It’s getting expensive going to the one decent (read doesn’t use frozen food or serve a buffet) Chinese restaurant in town. :O)

Mary

November 17, 2009 at 6:40 pm · Reply

I would LOVE if you wrote about your cooking experiences. After watching the last few weeks of Next Iron Chef, I’ve realized how little I know about Asian food. It all seems so overwhelming! And having a Chinese American roommate who loves to cook but does not make Chinese food, she will be sure to appreciate it too! It seems like you have a unanimous YES on the food project, so I guess you’re stuck now!

june

November 18, 2009 at 12:24 am · Reply

“I thought all Chinese food was seasoned with soy sauce. I had a vague notion that there also needed to be some corn starch and some stir-frying action.”

That was just HILARIOUS!

I’d be interested in the mini project too. My husband (who is Colombian) does all the cooking so I rarely get Chinese food.

Tonyia

November 18, 2009 at 1:37 am · Reply

Sounds good to me…and how bout for 2010 “we” learn the some desserts…like thier yummy cakes and toffee like candies. Had some in Chongqing… sooo good.

lisa

November 18, 2009 at 5:59 am · Reply

Yes. My mother took some Chinese cooking classes when I was growing up and taught us a lot of the techniques she learned, but I have learned so much more over the years from Eileen Yin-Fei Lo’s books, and several others. Before I buy new books, I would love to hear more about your experience ; )

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