One of my expat friends introduced me to a fantastic Sichuan Chinese restaurant here in Tokyo, but sadly it is quite a way from my place. So there was no alternative but to cook it myself. Being utterly addicted to chillies and hot cooking, it is quite an acceptable addition to my pantry. I imposed upon one of my Chinese colleagues to buy me some spices – like the indispensable Sichuan pepper – when she was visited home, and found a Chinese store here that stocks most of the essentials like ‘Facing-Heaven Chillies’. Whilst I have been experimenting with classics like mapo tofu and dan dan mien, tonight I made a cold dish called ma la ji pian, which is simple to put together and suitably stimulating.
4 responses so far ↓
Maninas // June 9, 2009 at 2:21 am |
Hi Adam,
Do you know Fuchia Dunlop’s book on Sichuan cooking? It’s fantastic, and so is her memoir of eating in China.
I’m having a Sichuan cookery sessions with a friend next week, and really looking forward to exploring that marvellous cuisine.
Adam // June 9, 2009 at 7:58 pm |
Hi Maninas,
Good to hear from you again.
Yes I am learning Sichuan cuisine entirely from the Dunlop book. Her cooking credentials are impeccable! It is very gratifying to see recipes for the exact same dishes in her book as are on offer at the Sichuan restaurant my mate introduced me to. And then cook and eat them, at a fraction of the cost.
Cheers,
Adam
Maninas // June 13, 2009 at 1:55 am |
Thanks, it’s good to be here again! I haven’t blogged for ages….
Dunlop is an impressive writer. I’ve recently read her memoir ‘Shark’s Fin and Sichuan Pepper’, and I recommend it warmly.
Simon // August 22, 2009 at 11:22 am |
Where is the good Sichuan restaurant?