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Chinese


## The Intriguing Tale of Yuxiang

Yuxiang, which translates to 'fish fragrance,' doesn't actually contain any fish. Intriguing, isn't it? Originating from Sichuan cuisine, this flavour profile combines the unique tastes of pickled chillies, garlic, ginger, and broad bean paste. It's traditionally associated with fish dishes, hence the name. But, surprise! Today, we're using this vibrant mix to bring out the best in pork and aubergines.

## Ingredients for the Ride

Before diving into the culinary adventure, gather your gear:

- 600g aubergines, cut into 2-inch wedges
- Salt to taste
- 2 tbsp cooking oil
- 500g ground pork
- 4 tbsp pickled chilli, minced
- 2½ tbsp Chilli Bean Sauce (Toban Djan)
- 1/2 tbsp Sichuan Peppers, crushed
- 1 tbsp garlic, minced
- 1 tbsp ginger, minced
- 1 tbsp sugar
- 1 tbsp dark soy sauce
- 1 tsp cornflour
- 1 tbsp cold water
- 2 tbsp Chinkiang vinegar
- 1 bunch chopped scallion greens

## The Art of Preparation

1. Begin by salting the aubergines and let them sit for at least 30 minutes. Afterwards, give them a quick rinse to wash away the excess salt.
2. Either steam the aubergines for about 5 minutes or, for an extra punch of flavor, stir fry them with the pork.
3. In a separate pan, stir-fry the ground pork in the cooking oil until it's fully cooked. Set it aside for now.
4. With the heat on low, sauté the Toban Djan and pickled chilli in the leftover pork fat. Be careful not to let it burn or dry out.
5. Next, turn up the heat to medium and add in the garlic and ginger. Continue to sauté until the aroma fills your kitchen.
6. Now, it's time to add the water, sugar, soy sauce, and a slurry made from the cornflour and water. Bring this mixture to a boil until it thickens slightly.
7. Lastly, add the aubergines, vinegar, and chopped scallion greens. Mix until everything is well combined, then turn off the heat.

## Serving Suggestions

This dish pairs perfectly with a side of steamed jasmine rice or a simple cucumber salad. If you're feeling adventurous, try it with some Dan Dan noodles for a full-on Sichuan feast!

## Substitutions

If you can't find some ingredients, don't fret! For the aubergines, you can use zucchini or bell peppers. Ground chicken or turkey can replace the pork. In place of the Chinkiang vinegar, try using balsamic vinegar.

## Nutritional Info

This recipe serves 4, with each serving being approximately 275g.

Each serving contains around:

- 410 calories
- 28g fat
- 12g carbs
- 27g protein
- 1g fiber
- 5g sugar
- 1010mg sodium
- 90mg cholesterol

## The Secret Sauce: Tips and Tricks

- Salting the aubergines helps draw out moisture and bitterness, so don't skip this step.
- Keep an eye on the chilli bean sauce and pickled chilli while sautéing; they can quickly burn and ruin the dish's flavour.
- If you're sensitive to spice, adjust the amount of Sichuan peppers to taste.
- Choose eggplants that are firm and shiny, with a smooth and unblemished skin. Cut them into thin strips, and soak them in salted water for 10-15 minutes, to remove any bitterness and excess moisture.
- Use pickled chili bean paste that is made with broad beans, soybeans, and chili peppers, and has a rich and complex flavor. You can find it in Asian grocery stores or online.
- Adjust the amount of sugar, vinegar, soy sauce, and peppercorns in the yuxiang sauce, to your liking. If you prefer a sweeter or milder flavor, reduce the amount of chili bean paste and increase the sugar and vinegar. If you like a numbing and tingling sensation, add more Sichuan peppercorns.
- Stir-fry the pork and vegetables separately, and then combine them with the sauce, to prevent the vegetables from becoming soggy or overcooked.
- Serve the dish hot and fresh, with some steamed rice or noodles, and garnish it with some fresh cilantro or green onions, to add some color and freshness.

## A Dish with a Twist: FAQs

### Why is it called 'Fish Fragrant'?

Despite the name, Yuxiang or 'fish fragrance' doesn't contain any fish. The flavour profile originates from a traditional method of preparing fish in Sichuan cuisine, which includes pickled chillies, garlic, ginger, and broad bean paste.

### Can I substitute the aubergines with another vegetable?

Absolutely! Zucchini or bell peppers work wonderfully as a substitute.

### What can I serve with Yuxiang Pork and Aubergines?

This dish pairs well with steamed jasmine rice or a simple cucumber salad. For a full-on Sichuan feast, try it with Dan Dan noodles!

### Is this dish spicy?

Sichuan cuisine is known for its bold, spicy flavours, and this dish is no exception. However, you can adjust the spice level to your preference by reducing the amount of Sichuan peppers and chilli bean sauce.

### Can I use a different type of meat?

Yes, you can! Ground chicken or turkey can be used as a substitute for pork.


Stir-fried pork and aubergines in a fiery fragrant sauce made with pickled chillies, chilli bean sauce, soy sauce, fish sauce, vinegar and sugar. 

Yuxiang Pork and Aubergines


## A Delectable Chinese Treat: Cantonese Spring Rolls

Every bite of a Cantonese Spring Roll takes you on an exotic journey, making your taste buds dance with delight. This appetizer, wrapped in a thin, crispy layer, stuffed with a medley of vegetables, shrimp, and pork, is a culinary gem that originated from the Cantonese region of China.

## Ingredients You'll Need

Before we dive into the art of creating this dish, let's gather our ingredients. Remember, a masterpiece is only as good as its components.

- 12 spring roll wrappers (240g approx)
- 1 cup shredded cabbage (about 70g)
- 1 cup shredded carrots (about 120g)
- 1/2 cup chopped bamboo shoots (about 70g)
- 1/2 cup sliced mushrooms (about 70g)
- 1/2 cup chopped onion (about 80g)
- 1/2 cup cooked shrimp (about 85g)
- 1/2 cup cooked pork (about 85g)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/4 teaspoon black pepper
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- Vegetable oil for frying

## The Art of Crafting Cantonese Spring Rolls

Spring rolls are more than just food - they're an experience. Follow these steps, and you'll be creating a Cantonese masterpiece in no time.

Prep Time: 30 minutes
Cook Time: 15 minutes

1. Start by sautéing the onions in a pan until they turn soft and translucent.
2. Introduce the cabbage, carrots, bamboo shoots, and mushrooms to the pan, cooking them until they're just tender.
3. Next, toss in the cooked shrimp and pork, followed by the soy sauce, sesame oil, sugar, and black pepper. Stir this delightful mix thoroughly.
4. After letting the mixture cool, it's time to assemble the spring rolls. Place two tablespoons of the filling on the bottom half of a wrapper, fold the sides in, and roll it up tightly to form a cylinder. Seal the deal with some cornstarch mixture.
5. Fry the spring rolls until they reach a perfect golden hue. Drain them on a paper towel to remove excess oil.

## Side Dishes and Serving Suggestions

Cantonese Spring Rolls can be a star on their own or play a supporting role to other dishes. They pair beautifully with a tangy sweet and sour sauce. Consider serving them alongside a spicy Szechuan chicken or a comforting bowl of hot and sour soup for a full Chinese-inspired meal.

## Nifty Tips and Tricks

- Ensure the oil is at the right temperature for a crispy exterior and a well-cooked interior.
- Don't overstuff the rolls to prevent them from bursting during frying.
- Use fresh ingredients for a vibrant flavor profile.

## Ingredient Substitutes

If you're having trouble finding some ingredients, don't fret! Substitute bamboo shoots with canned water chestnuts, and mushrooms with bell peppers or zucchini. Can't find spring roll wrappers? Try using rice paper or even tortillas!

## Nutritional Breakdown

When serving up these Cantonese Spring Rolls, it's helpful to know what's going into your body. Here's a breakdown based on an approximate serving size of 200g (2 spring rolls):

Each serving of these spring rolls (considering 2 spring rolls per serving) contains approximately 200g of a balanced mix of protein, carbohydrates, and fiber. They have a moderate calorific value, low sugar content, and are packed with essential nutrients from the veggies and protein from the shrimp and pork.

- Calories: 220
- Protein: 8g
- Carbohydrates: 20g
- Dietary Fiber: 2g
- Sugars: 3g
- Fat: 12g
- Saturated Fat: 3g
- Cholesterol: 35mg
- Sodium: 450mg

Please note, these values can vary based on the specific ingredients used.

## The Last Roll: Wrapping Up

Cantonese Spring Rolls are more than a dish. They're a celebration of cultural heritage, a harmony of flavors, and a joy to create. Why not try making these in your kitchen and embark on a culinary adventure?

## FAQs

### What can I substitute for the pork in Cantonese Spring Rolls?

If you're looking for a substitute for pork, you can use chicken, tofu, or even leave it out for a vegetarian version.

### How do I store leftover Cantonese Spring Rolls?

Store leftover spring rolls in an airtight container in the refrigerator. They can be reheated in the oven for best results.

### Can I freeze the spring rolls for later use?

Yes, you can! Before frying, place them on a tray in the freezer. Once frozen, transfer them into a freezer bag.

### What if I can't find spring roll wrappers?

In a pinch, you can use rice paper, phyllo dough, or even tortillas as a substitute for spring roll wrappers.

### Can I bake the spring rolls instead of frying them?

Absolutely! Baking is a healthier alternative. Brush them with a bit of oil and bake in a preheated oven at 400°F (200°C) for 15-20 minutes or until golden brown.


Fried spring rolls filled with cabbage, carrots, bamboo shoots, mushrooms, onions, pork, shrimp and seasonings. Perfect as a snack or as an appetizer.

Cantonese Spring Rolls


## The Story behind Uncle Roger's Egg Fried Rice

Uncle Roger's Egg Fried Rice video was a collaboration between Nigel Ng, a Malaysian comedian, and Hersha Patel, a BBC Food presenter. In the video, Hersha Patel demonstrates how to cook egg fried rice, while Nigel Ng provides hilarious commentary on the recipe, criticizing Hersha's technique and highlighting the dos and don'ts of cooking egg fried rice.

The video went viral on social media, with people sharing it and commenting on how funny and relatable Uncle Roger's commentary was. The video also sparked a debate on what makes the perfect egg fried rice, with some people agreeing with Uncle Roger's tips and others disagreeing.

## The Dos and Don'ts of Cooking Egg Fried Rice

So, what are Uncle Roger's tips for cooking egg fried rice? Here are some of the dos and don'ts that he highlighted in the video:

### Dos

Use cold, cooked rice: Uncle Roger recommends using rice that has been cooked and left to cool for a few hours or overnight. This makes the rice drier and less sticky, which is important for getting the right texture in egg fried rice.

Use a wok: A wok is the best tool for cooking egg fried rice because it distributes heat evenly and allows you to toss the rice quickly and easily.

Use high heat: Egg fried rice should be cooked at a high heat to get the right texture and flavor. Uncle Roger recommends using a gas stove and turning up the heat to the maximum.

Add soy sauce: Soy sauce is an essential ingredient in egg fried rice, giving it a savory, umami flavor. Uncle Roger recommends adding soy sauce to the wok before adding the rice.

Use MSG: This is Uncle Roger's secret ingredient. In his video, he even suggests to use a specific kind of MSG from Indonesia.

### Dont's

Don't use freshly cooked rice: Freshly cooked rice is too sticky and moist for egg fried rice, which requires drier rice. Uncle Roger describes using freshly cooked rice as a "sin."

Don't add too much oil: Adding too much oil will make the rice greasy and unhealthy. Uncle Roger recommends using just enough oil to coat the wok.

Don't add too much soy sauce: Adding too much soy sauce will make the rice too salty and overpower the other flavors. Uncle Roger recommends adding just enough sauce to lightly coat the rice.

## How to Make Uncle Roger's Egg Fried Rice

Now that you know the dos and don'ts of cooking egg fried rice, here is Uncle Roger's recipe for making it at home:

### Ingredients

- 2 tbsp vegetable oil
- 5 cloves garlic, minced
- 1 shallot, chopped
- 1 egg, whisked
- 1 egg yolk, whisked
- 200g day-old rice
- 2 tbsp soy sauce
- 2 tsp sesame oil
- 1/2 tsp MSG
- 1 bunch spring onions, chopped
- 1 red-eye chilli

### Instructions

1. In a large wok, sauté the garlic and shallot until fragrant.
2. Add the beaten eggs then add stir around.
3. Add the rice, soy sauce and sesame oil and continue stirring.
4. Finally, add the MSG, spring onions and chilli. Toss until combined.

## Why Uncle Roger's Egg Fried Rice Went Viral

Uncle Roger's Egg Fried Rice video went viral for several reasons. Firstly, the humor and relatable commentary by Nigel Ng made it entertaining and engaging to watch. Secondly, the debate that it sparked on social media about what makes the perfect egg fried rice added to its popularity. Lastly, the simple and easy-to-follow recipe made it accessible to a wide range of people who were interested in cooking at home.

### Notes

You can watch Uncle Roger's YouTube clip [here](https://www.youtube.com/watch?v=SGBP3sG3a9Y).


The ultimate fried rice according to Uncle Roger. Not bad, according to Mei Mei's boss, Liz, a Michelin starred chef. The secret ingredient will be MSG.

Chinese Recipes

Yuxiang Pork and Aubergines

Cantonese Spring Rolls

Uncle Roger's Egg Fried Rice