"The first food I prepared with a salt block was a Sichuan citrus scallop and shrimp appetizer (this could also be an entrée if you increase the number of shrimp and scallops per serving). Following the manufacturer’s recommendations I placed the dry, room temperature salt block on an unheated grill and turned the grill on to its lowest temperature allowing the salt block to warm gently (this also removes any moisture that might be on the block). Then I slowly increased the grill’s temperature until the salt block reached the desired temperature… for me the process took about 45 minutes until the block reached 550 degrees F. The key is to slowly increase the temperature otherwise the block may shatter." Read the entire article on salt block cooking by Mike Stines here.
This unusual salad is from Martin Yan, who gave it to us some years ago, but it still holds up well. It is easy to make and easy to eat! The ingredients all meld together to produce a salad with that is excellent to serve with almost any dish.
Here is a quick and easy way to make a versatile chile oil that can be used in stir-fry, as a salad dressing, or as a spicy topping for all grilled meats. Sichuan pepper (fagara) are the spicy seeds from a native bush. Eliminate the Sichuan pepper if you can’t find it.
I’ve substituted shrimp for the prawns in this dish as they are more available and less expensive. And after all, prawns are just really big shrimp. Since they signify good fortune and happiness they are usually included in a traditional New Year’s feast. If you want to increase the heat, use either small dried red chiles or crushed chiles as increasing the chile paste will change the flavor of the dish.
Tilapia, a farm-raised fish originally from Asia, is mild and sweet-tasting with a delicate flesh. You can substitute catfish or flounder fillets if you can’t find tilapia. These are the fish fillets most enjoyed by people who don’t like "fishy" fish. They work particularly well for our chile-infused recipes because they are soft and absorb the marinade quickly, Use a fish basket for ease in turning the fillets without destroying them. Sichuan peppercorns and Asian garlic chile paste are available at Asian markets. Serve with a Chinese peanut and noodle salad and garlic broccoli.
This famous drink was invented in 1903 by Raffles Hotel bartender Ngiam Tong Boon. There are many variations on this potent potable, but this one seems to be the most authentic. Find more recipes and read about Dave DeWitt's Singapore trip in the article Singapore Fling By Dave De Witt