Dandan Mian (Spicy Peanut Noodles)

Posted by WingsFan91 9/5/2001 8:19 am

Dandan are wooden buckets, one on each end of a pole carried across the shoulders, from which vendors used to sell this snack in the streets of Chengdu.

1/2 pound Chinese flat wheat noodles, or linguine
2 tablespoons tahini, or peanut butter
1 tablespoon ground Sichuan red peppercorn
1 tablespoon minced garlic
1 teaspoon brown sugar
2 teaspoons Chinese or white vinegar
2 teaspoons soy sauce
1 tablespoon dark sesame oil
1 tablespoon crushed roasted peanuts

Boil the noodles.
Combine tahini, Sichuan pepper, garlic, sugar, vinegar, soy sauce, and sesame oil.

When the noodles are done, drain and toss them with the tahini mixture.
Sprinkle crushed roasted peanuts on top before serving.

Mongolian Beef

1 (12 ounce) chuck steak, thinly sliced
1 clove garlic, crushed
1 tablespoon peanut oil
1 small carrot
1 small onion
3 whole green onions
1 green bell pepper
1 tablespoon oyster sauce
1 teaspoon sesame oil or to taste
1 teaspoon white wine
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon hoisin sauce
1/2 teaspoon hot red pepper sauce
1/2 cup warm water
2 1/2 tablespoons cornstarch
Cellophane noodles or steamed rice

IIf cellophane noodles are used, prepare them first, following directions on the package.
Deep fry, according to package.
Slice beef thinly into 1 1/2 x 1/2-inch pieces.
Slice carrots, onions and green pepper into thin strips.
Cut the whole green onions into halves or thirds and slice lengthwise into strips.

In a small pan, combine oyster sauce, sesame oil, white wine, salt, pepper, Hoisin sauce and hot red pepper sauce.
Heat to simmer and set aside.

In a wok or heavy frying pan, add peanut oil and heat until very, very hot.
Stir-fry beef and garlic for 1 minute.
Add carrots, onions, green peppers and cook for 2 minutes.
Add the sauce mixture and stir.

Combine 1/2 cup warm water and cornstarch and add to the mixture, stirring until thickened.
Place on deep fried cellophane noodles or white rice.

Variations: Can use fresh small cubes of chicken, thinly sliced barbecued pork.

Pungent Javanese Beef (Semur Daging)

“Semur” means “braise” or “stew” with sugar, soy sauce, clove, nutmeg and pepper.
Serve with hot boiled rice.

1 large onion, minced
2 cloves garlic, minced
2 teaspoons minced ginger root
2 tablespoons vegetable oil
1 (1 1/2 pound) beef boneless chuck, tip or
round, cut into 1 1/2-inch cubes
1 1/4 cups water
1 tablespoon tamarind powder or pulp or
2 tablespoons lemon juice
2 tablespoons dark soy sauce
2 teaspoons packed brown sugar
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Hot cooked rice

Cook and stir onion, garlic and gingerroot in oil in 10-inch skillet over medium heat until onion is tender; remove with slotted spoon.
Add beef to skillet.
Cook, stirring frequently, until all liquid is evaporated, and beef is brown, about 25 minutes.

Stir in onion mixture and remaining ingredients except rice. Heat to boiling; reduce heat.
Cover and simmer, stirring occasionally, until beef is tender and sauce is thickened, about 1 1/2 hours.
Skim off fat.

Serve with rice.