Breakfast today:

500g broad beans, frozen/fresh (shelled)
200-400g Chinese ham (or Spanish/Italian ham, Speck, Kaiserfleisch, bacon), cut into fat matchsticks or diced
1 or 2 onions, wedge sliced (i.e., sliced top to bottom)
minced ginger, garlic, to taste
black bean chilli sauce
2-3 tbs Chinese yellow bean paste / Korean doenjang / red miso
dried tofu skins, broken into 2cm lengths (optional)
2-6 dried black mushrooms (shiitake), soaked and sliced

Fry chilli sauce, ham, onion, garlic, ginger.
Add rest of ingredients and stew until cooked. Add water as required.

Serve with rice or wheat noodles.

On 8/30/2015 3:08 PM, Timo wrote:
> Breakfast today:
>
> 500g broad beans, frozen/fresh (shelled)
> 200-400g Chinese ham (or Spanish/Italian ham, Speck, Kaiserfleisch, bacon), cut into fat matchsticks or diced
> 1 or 2 onions, wedge sliced (i.e., sliced top to bottom)
> minced ginger, garlic, to taste
> black bean chilli sauce
> 2-3 tbs Chinese yellow bean paste / Korean doenjang / red miso
> dried tofu skins, broken into 2cm lengths (optional)
> 2-6 dried black mushrooms (shiitake), soaked and sliced
>
> Fry chilli sauce, ham, onion, garlic, ginger.
> Add rest of ingredients and stew until cooked. Add water as required.
>
> Serve with rice or wheat noodles.
>


Super recipe, I do not believe I've used yellow bean paste before, worth
looking for at the Asian Mart next trip.

Timo wrote in rec.food.cooking:

> Breakfast today:
>
> 500g broad beans, frozen/fresh (shelled)
> 200-400g Chinese ham (or Spanish/Italian ham, Speck, Kaiserfleisch,
> bacon), cut into fat matchsticks or diced 1 or 2 onions, wedge sliced
> (i.e., sliced top to bottom) minced ginger, garlic, to taste
> black bean chilli sauce
> 2-3 tbs Chinese yellow bean paste / Korean doenjang / red miso
> dried tofu skins, broken into 2cm lengths (optional)
> 2-6 dried black mushrooms (shiitake), soaked and sliced
>
> Fry chilli sauce, ham, onion, garlic, ginger.
> Add rest of ingredients and stew until cooked. Add water as required.
>
> Serve with rice or wheat noodles.

Um, what are tofu skins?



--

On Sun, 30 Aug 2015 14:08:22 -0700 (PDT), Timo
> wrote:

>Breakfast today:
>
>500g broad beans, frozen/fresh (shelled)
>200-400g Chinese ham (or Spanish/Italian ham, Speck, Kaiserfleisch, bacon), cut into fat matchsticks or diced
>1 or 2 onions, wedge sliced (i.e., sliced top to bottom)
>minced ginger, garlic, to taste
>black bean chilli sauce
>2-3 tbs Chinese yellow bean paste / Korean doenjang / red miso
>dried tofu skins, broken into 2cm lengths (optional)
>2-6 dried black mushrooms (shiitake), soaked and sliced
>
>Fry chilli sauce, ham, onion, garlic, ginger.
>Add rest of ingredients and stew until cooked. Add water as required.
>
>Serve with rice or wheat noodles.

Good recipe, I need some for the impending broad bean harvest.
Many thanks

On Sun, 30 Aug 2015 18:09:08 -0500, "cshenk" > wrote:

>Timo wrote in rec.food.cooking:
>
>> Breakfast today:
>>
>> 500g broad beans, frozen/fresh (shelled)
>> 200-400g Chinese ham (or Spanish/Italian ham, Speck, Kaiserfleisch,
>> bacon), cut into fat matchsticks or diced 1 or 2 onions, wedge sliced
>> (i.e., sliced top to bottom) minced ginger, garlic, to taste
>> black bean chilli sauce
>> 2-3 tbs Chinese yellow bean paste / Korean doenjang / red miso
>> dried tofu skins, broken into 2cm lengths (optional)
>> 2-6 dried black mushrooms (shiitake), soaked and sliced
>>
>> Fry chilli sauce, ham, onion, garlic, ginger.
>> Add rest of ingredients and stew until cooked. Add water as required.
>>
>> Serve with rice or wheat noodles.
>
>Um, what are tofu skins?

Vegan condoms?

On Monday, August 31, 2015 at 7:21:52 AM UTC+10, los Golondrinas wrote:
>
> Super recipe, I do not believe I've used yellow bean paste before, worth
> looking for at the Asian Mart next trip.

I've had LBJ (Liu Bi Ju) recommended as one of the best brands, and I think it works well for zhajiang mian. However, when I use it for zhajiang mian, others complain that it's too salty, so I've taken to using Korean doenjang instead (for zhajiang mian and other dishes).

http://www.asiansupermarket365.com/B...blbjsbpeij.htm

On Monday, August 31, 2015 at 9:09:12 AM UTC+10, cshenk wrote:
>
> Um, what are tofu skins?

Heat soymilk, and a skin forms on top. Lift the skin off and dry it. That's tofu skin. I usually it similarly to as in this recipe, and in soups. I've seen photos of rolled dried tofu skins cooked and served as a side dish.

https://en.wikipedia.org/wiki/Tofu_skin

On 8/30/2015 5:15 PM, Je�us wrote:
>> Um, what are tofu skins?
> Vegan condoms?
HAR!

+1!

On 8/30/2015 5:23 PM, Timo wrote:
> On Monday, August 31, 2015 at 7:21:52 AM UTC+10, los Golondrinas wrote:
>>
>> Super recipe, I do not believe I've used yellow bean paste before, worth
>> looking for at the Asian Mart next trip.
>
> I've had LBJ (Liu Bi Ju) recommended as one of the best brands, and I think it works well for zhajiang mian. However, when I use it for zhajiang mian, others complain that it's too salty, so I've taken to using Korean doenjang instead (for zhajiang mian and other dishes).
>
> http://www.asiansupermarket365.com/B...blbjsbpeij.htm
>
Thanks for the recommendation!

On 8/31/2015 9:15 AM, Je�us wrote:
> On Sun, 30 Aug 2015 18:09:08 -0500, "cshenk" > wrote:
>
>> Timo wrote in rec.food.cooking:
>>
>>> Breakfast today:
>>>
>>> 500g broad beans, frozen/fresh (shelled)
>>> 200-400g Chinese ham (or Spanish/Italian ham, Speck, Kaiserfleisch,
>>> bacon), cut into fat matchsticks or diced 1 or 2 onions, wedge sliced
>>> (i.e., sliced top to bottom) minced ginger, garlic, to taste
>>> black bean chilli sauce
>>> 2-3 tbs Chinese yellow bean paste / Korean doenjang / red miso
>>> dried tofu skins, broken into 2cm lengths (optional)
>>> 2-6 dried black mushrooms (shiitake), soaked and sliced
>>>
>>> Fry chilli sauce, ham, onion, garlic, ginger.
>>> Add rest of ingredients and stew until cooked. Add water as required.
>>>
>>> Serve with rice or wheat noodles.
>>
>> Um, what are tofu skins?
>
> Vegan condoms?
>

Mmmm hmmm...

Ayup...

On 8/31/2015 9:09 AM, cshenk wrote:
> Timo wrote in rec.food.cooking:
>
>> Breakfast today:
>>
>> 500g broad beans, frozen/fresh (shelled)
>> 200-400g Chinese ham (or Spanish/Italian ham, Speck, Kaiserfleisch,
>> bacon), cut into fat matchsticks or diced 1 or 2 onions, wedge sliced
>> (i.e., sliced top to bottom) minced ginger, garlic, to taste
>> black bean chilli sauce
>> 2-3 tbs Chinese yellow bean paste / Korean doenjang / red miso
>> dried tofu skins, broken into 2cm lengths (optional)
>> 2-6 dried black mushrooms (shiitake), soaked and sliced
>>
>> Fry chilli sauce, ham, onion, garlic, ginger.
>> Add rest of ingredients and stew until cooked. Add water as required.
>>
>> Serve with rice or wheat noodles.
>
> Um, what are tofu skins?
>
>
>

Mmmm hmmm...

Ayup...

On 8/31/2015 9:26 AM, Timo wrote:
> On Monday, August 31, 2015 at 9:09:12 AM UTC+10, cshenk wrote:
>>
>> Um, what are tofu skins?
>
> Heat soymilk, and a skin forms on top. Lift the skin off and dry it. That's tofu skin. I usually it similarly to as in this recipe, and in soups. I've seen photos of rolled dried tofu skins cooked and served as a side dish.
>
> https://en.wikipedia.org/wiki/Tofu_skin
>


Mmmm hmmm...

Ayup...

On 8/31/2015 7:08 AM, Timo wrote:
> Breakfast today:
>
> 500g broad beans, frozen/fr until cooked. Add water as required.
>
> Serve with rice or wheat noodles.
>

Mmmm hmmm...

Ayup...