the Soycialist

Author: Jiannuo

  • Pan-Seared Scallop Rice with Scallion Oil 香煎扇贝葱油饭

    Pan-Seared Scallop Rice with Scallion Oil 香煎扇贝葱油饭

    TOTAL TIME: 30 minutes

    YIELD: 2 servings

    CALORIES: 250 kcal per serving

    SPICINESS: Not Spicy

    A fragrant and satisfying one-pan meal that highlights the sweetness of fresh scallops. The rice base is enriched with mushrooms, broccoli, and a savory scallion-infused soy sauce that adds depth and umami. As the scallops steam on top, their juices soak into the rice, making every bite rich and flavorful， perfect for a comforting dinner.

    INGREDIENTS 备菜

    Item 配菜Amount 用量
    Scallops 扇贝1 pound
    Broccoli 西兰花 1 small crown
    Mushrooms 口蘑1/2 box
    Scallions 葱3
    Light Soysauce 生抽2 tbsp
    Dark Soysauce 老抽1 tbsp
    Oyster Sauce 蚝油1 tbsp
    Sugar 糖1 tbsp
    Water 水2 tbsp
    Salt 盐1 tsp
    Black Pepper 黑胡椒1 tsp
    Cooked Rice 熟米饭 2 bowls (~300 g)
    1. Rinse the scallops (from Whole Foods), pat dry with kitchen paper, slice horizontally into thick slices, and marinate with sea salt and black pepper for 10 minutes.
    2. Slice the mushrooms and trim broccoli to use only the florets. Both mushrooms and broccoli serve as side vegetables—the amount can be adjusted to taste, or replaced with other vegetables.
    3. Cut scallions into sections, separating the white and green parts. Reserve a small portion of the green part and finely chop it for garnish.
    4. Prepare the sauce: mix 2 tbsp water, 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, and 1 tbsp sugar until well combined.
    1. Whole Foods 买的扇贝冲洗后用厨房纸擦干，对半横切成厚片，用海盐和黑胡椒腌制10分钟。
    2. 口蘑切片，西兰花只取花朵部分。口蘑和西兰花只是配菜，份量可根据个人口味调整，也可以换成其他蔬菜。
    3. 葱切段，葱白和葱绿分开，留一点葱绿切成葱花备用。
    4. 调料汁：2勺水、2勺生抽、1勺老抽、1勺蚝油、1勺糖，搅拌均匀。

    INSTRUCTIONS 做法

    1. Heat a generous amount of oil in the pan. Fry the scallion whites until slightly browned, then add the scallion greens and fry until golden. Remove and set aside. 锅中多加些油，油热后下葱白炸至变色，再加入葱绿炸至焦黄，捞出备用。

    2.Lower the heat, pour the prepared sauce into the pan, let it boil for 30 seconds, then transfer to a bowl. 转小火，将调好的料汁倒入锅中，沸腾半分钟后盛出。

    3. Without washing the pan, stir-fry the mushroom slices until just tender. 不用洗锅，放入口蘑片翻炒至断生。

    4. Add the rice, broccoli, and half of the scallion oil sauce. Mix well and spread evenly on the bottom of the pan. 再加入米饭、西兰花和一半葱油汁，拌匀后铺在锅底。

    5. Arrange the marinated scallop slices flat on top of the rice, and brush with the remaining sauce. 在米饭上平铺腌好的扇贝片，刷上另一半料汁。

    6. Cover with a lid and cook over medium-low heat for 6–8 minutes until both the scallops and rice are cooked through. 盖上锅盖，中小火焖6–8分钟，使扇贝和米饭熟透。

    Voila! Bon appétit!

    Tips:

    • In the first step, make sure to pat the scallions completely dry. Any water in hot oil will cause splattering and can be dangerous. 第一步时一定要把葱段擦干水分，否则遇到热油会四溅，十分危险。
    • Before laying the scallops on top, you can lightly pan-fry the rice first. This way, the bottom layer will form a crispy crust when cooked, adding extra flavor and texture. 在铺上扇贝之前，可以先把米饭稍微煎一下，这样出锅时底部会有香脆的锅巴，非常好吃。
  • Garlic Vermicelli Shrimp 蒜蓉粉丝虾

    Garlic Vermicelli Shrimp 蒜蓉粉丝虾

    TOTAL TIME: 25 minutes

    YIELD: 2 servings

    CALORIES: 320 kcal per serving

    SPICINESS:

    A Cantonese favorite often served at family banquets and holiday feasts. Tender shrimp are steamed over vermicelli that soaks up all the garlicky, savory juices, creating a dish that’s aromatic, flavorful, and irresistibly satisfying.

    INGREDIENTS 备菜

    Item 配菜Amount 用量
    Shrimp 虾8 pieces
    Vermicelli 粉丝1 bundle
    Garlic 蒜2 heads
    Bird’s Eye Chilies 小米辣1 – 3
    Oyster Sauce 蚝油1 tbsp
    Light Soysauce 生抽2 tbsp
    Sugar 糖1 teaspoon
    Salt 盐1 teaspoon
    Cooking Oil 食用油45 g
    1. Recommend buying head-on shrimp from Costco, which is much fresher than the pre-packaged ones at regular supermarkets. The shrimp heads can also be used to make shrimp oil. Whole Foods usually doesn’t carry head-on shrimp.
    2. Remove the heads and shells of the shrimp, leaving only the last segment of the tail shell.
    3. Cut the chili and garlic into smaller pieces to make them easier to blend in a food processor.
    4. You can use the oyster sauce and light soy sauce shown in the picture as a reference for purchase.
    1. 虾推荐购买 Costco 的带头虾，比一般超市盒装的要新鲜很多，虾头还能用来煸虾油。Whole Foods 通常没有带头虾。
    2. 虾去头去壳，仅保留尾部最后一节虾壳。
    3. 将辣椒和蒜稍微切小一些，方便料理机打碎。
    4. 蚝油和生抽可以参考图片中的品牌购买。

    INSTRUCTIONS 做法

    1. Soak the vermicelli in warm water until softened; once ready, the noodles will turn from translucent to milky white with a springy texture. 粉丝用温水泡软，泡开后的粉丝由透明变成乳白色，并带有弹性。

    2. Devein the shrimp. 去除虾线。

    3. Make a slit along the back of each shrimp, cut a small hole in the middle, and thread the tail through to create a decorative shape. 在虾背部划一刀，在中间切一个小口，将虾尾从小口穿过，做出造型。

    4. Blend bird’s eye chili and garlic into a fine paste using a food processor. 小米辣与大蒜用料理机打碎成末。

    5. Heat oil until hot, then pour it over the mixture. 热油淋入蒜蓉末。

    6. Add 2 tablespoons light soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sugar, and a pinch of salt. Mix well to make the garlic sauce. 加入2勺生抽、1勺蚝油、1茶勺白糖和少许盐，搅拌均匀，制成蒜蓉酱。

    7. Wrap softened vermicelli around your fingers into small bundles and arrange neatly on a plate. 将泡好的粉丝在手指上绕几圈，整齐放入盘中。

    8. Place the shrimp on top of the vermicelli and spread the garlic sauce evenly over the shrimp. Any extra sauce can be refrigerated for later use. 把处理好的虾依次放在粉丝上，并将蒜蓉酱均匀铺在虾身上。剩余的蒜蓉酱可冷藏保存备用。

    9. Bring water to a boil in a steamer, steam the dish over high heat for 10 minutes, and serve hot. 水开后放入蒸锅，大火蒸10分钟即可出锅。

    Voila! Bon appétit!

    Tips:

    • The leftover garlic sauce can also be used to steam scallops for an equally delicious result, or served as a dipping sauce for grilled oysters. 剩余的蒜蓉酱还可以用来蒸扇贝，同样鲜美；或者当作烤生蚝的蘸料，也很好吃。
  • Spicy & Sour Shredded Potatoes 酸辣土豆丝

    Spicy & Sour Shredded Potatoes 酸辣土豆丝

    TOTAL TIME: 20 minutes

    YIELD: 2 servings

    CALORIES: 250 kcal per serving

    SPICINESS:

    A classic home-style dish rooted in Sichuan cuisine and beloved across China. Known for its tangy, spicy, and crisp taste, it features potatoes as the main ingredient, complemented by chili peppers, vinegar, and other seasonings. Its history can be traced back to the Ming dynasty, after potatoes were first introduced to China. The finished dish is bright in color, refreshing in texture, and perfectly balanced in sourness and heat — and it can also serve as a light, low-fat option.

    INGREDIENTS 备菜

    Item 配菜Amount 用量
    Potatoes 土豆500 g
    Scallions 葱15 g
    Garlic 蒜3 – 5 cloves (20 g)
    Green Chili Pepper 青椒2 (65 g)
    Red Chili Pepper 红辣椒1 (40 g)
    Dried Red Chili 干辣椒2
    Sichuan Peppercorn 花椒2 g
    Light Soysauce 生抽2 tbsp
    Dark Soysauce 老抽3 g
    Sugar 糖3 g (1 teaspoon)
    Salt 盐3 g (1 teaspoon)
    Chicken Bouillon Powder 鸡精3 g (1 teaspoon)
    White Vinegar 白醋10 g (1 tbsp)
    Aged Vinegar 陈醋20 g (2 tbsp)
    1. Slice two green peppers (thin-skinned, stems and seeds removed) lengthwise into thin strips; cut the red chili in the same way. You can also add a few dried chili segments to combine both smoky heat and fresh chili flavor.
    2. Slice the garlic and set aside together with the red chili strips.
    3. Prepare scallion whites cut into thin strips or segments. If available, substitute with cilantro stems for extra aroma.
    4. White vinegar is clear or milky in color with a sharp acidity, while aged vinegar (Chen Cu) is dark brown with a mellow sourness and distinctive aroma. If needed, white vinegar and aged vinegar can be used interchangeably — having one is enough. That said, both types are usually available in Asian supermarkets.
    5. Chicken bouillon powder is a common Chinese seasoning and can also be easily found in Asian supermarkets.
    1. 将两个去蒂去籽的薄皮青椒剖开后斜切成丝；红辣椒同样切丝。可根据个人口味加入一些干辣椒段，这样既能带来干辣的香气，也有鲜辣的味道。
    2. 大蒜切片，与红辣椒丝放在一起备用。
    3. 可准备一些葱白切丝或切段，有条件的话可以换成香菜梗，味道更好。
    4. 白醋呈透明或乳白色，酸味较为刺激；陈醋则色泽深褐，酸味醇厚并带有独特香气。如果条件有限，白醋和陈醋可互相替代，任选其一即可。不过在大多数亚洲超市里，这两种醋都能买到。
    5. 鸡精是常见的中式调味料，在亚洲超市也很容易找到。

    INSTRUCTIONS 做法

    1. Peel the potatoes and cut them into thin shreds. Rinse under cold water until the water runs clear . 土豆去皮切丝，用清水冲洗至水变清澈。

    2. Mix the potato shreds with 1 tablespoon of white vinegar and let soak for 10 minutes . 加入 1 勺白醋抓匀，浸泡 10 分钟。

    3. Heat oil in a wok and add Sichuan peppercorns, frying until aromatic. Do not use too many, as they can turn bitter; remove and discard once fragrant and dark purple. 锅中倒油，加入花椒粒炸香。花椒不可过量，否则发苦；炸糊也会发苦，见其出香味、呈深紫色时立即捞出丢弃。

    4. At this point the oil will be very hot. Turn off the heat, let it cool slightly, then add the garlic slices and red chili strips to release their aroma with the residual heat. Still off the heat, add 2 tablespoons of light soy sauce and a dash of dark soy sauce for color. 此时油温很高，关火，待稍降后放入蒜片和红辣椒丝，用余温爆香。保持关火，加入 2 勺生抽和少许老抽调色。

    5. Turn the heat back to high and stir-fry until the sauce starts to bubble. Add the potato shreds, stir-fry on high for about 1 minute until slightly softened, then add the green pepper strips. 再开大火翻炒，待锅中酱料冒泡时下入土豆丝，大火翻炒约 1 分钟，炒至稍微软化后加入青椒丝。

    6. Keeping the heat on high, season with 1 teaspoon salt, 1 teaspoon chicken bouillon powder, and 1 teaspoon sugar. Add scallion strips or cilantro stems and stir to combine. 保持大火，调入 1 茶匙盐、1 茶匙鸡精、1 茶匙白糖，再倒入葱丝或香菜梗翻炒均匀。

    7. Finally, drizzle 2 tablespoons of aged vinegar or white vinegar around the wok, toss quickly, and serve hot. 最后沿锅边淋入 2 勺陈醋或白醋，快速翻匀即可出锅。

    Voila! Bon appétit!

    Tips:

    • At step 1, rinsing potato shreds with cold water is to remove excess starch so the potatoes stay crisp and don’t stick together when stir-fried. 第一步中用清水冲土豆丝能洗去多余淀粉，炒时不粘连，更加爽脆
    • At step 2, the vinegar keeps potato shreds crunchy when cooked. 第二步中用醋浸泡也是因为醋能让土豆丝更脆
    • At step 6, the sugar is to enhance flavor and balance the vinegar’s acidity. 第六步中，糖是为了提鲜并中和醋酸味。
  • Baby Squid with Scallion Oil 葱油小管

    Baby Squid with Scallion Oil 葱油小管

    TOTAL TIME: 10 minutes

    YIELD: 2 servings

    CALORIES: 235 kcal per serving

    SPICINESS: Not Spicy

    A classic home-style dish from Fujian cuisine, known for its simplicity and speed. The dish retains the natural sweetness and springy texture of the baby squid, with the aroma of scallion oil infused throughout. Light and refreshing, it’s perfect for busy days when you want to get dinner on the table quickly. Baby squid is high in protein, and with the main seasoning being steamed fish soy sauce, this makes for a very healthy side dish.

    INGREDIENTS 备菜

    Item 配菜Amount 用量
    Squid Tubes & Tentacles 小管鱿鱼1 pound
    Scallions 葱20 g
    Garlic 蒜3 – 5 cloves
    Ginger 姜3 – 5 slices
    Shallot 红葱头1/2 (opt.)
    Red Chili 红辣椒1 (opt.)
    Thai Chili 小米辣1 (opt.)
    Sichuan Peppercorn 花椒10 g (opt.)
    Cooking Wine 料酒15 g
    Seasoned Soysauce (Seafood) 蒸鱼豉油10 ml
    1. I usually buy the squid from Whole Foods, using an even mix of squid tubes and tentacles.
    2. Cut the white part of the scallions into segments and slice the green part into thin strips (check this video and watch from 0:48 to learn slicing scallions into thin strips).
    3. Slice the ginger, mince the garlic and shallot, cut the red chili into thin strips, and finely chop the Thai chili. The chilies are optional and can be adjusted to taste.
    4. Shallots and Sichuan peppercorns are also optional – I personally enjoy the numbing aroma of Sichuan peppercorn, and fried shallots add extra fragrance to the scallion oil. That said, the only truly essential aromatics are scallions, ginger, and garlic.
    5. Cooking wine and seasoned soy sauce for seafood are common Chinese condiments, easily found in Asian supermarkets. Be sure to buy Shaoxing cooking wine, not Japanese cooking sake (or Mirin) – they are two different products. Shaoxing cooking wine has an amber to brown hue, while Japanese cooking sake is usually clear or pale yellow.
    1. 鱿鱼我一般是从 Whole Foods 购买，鱿鱼管和触须各占一半。
    2. 葱白切段，葱绿切细丝。可以参考这个视频学习如何切葱丝。
    3. 姜切片；蒜和红葱头切末；红辣椒切丝，小米辣切碎。辣椒可根据个人口味添加或省略。
    4. 红葱头和花椒同样是可选的。我个人喜欢花椒的麻香味，红葱头炸过后能让葱油更香。不过严格来说，必不可少的调料只有葱、姜、蒜。
    5. 料酒和蒸鱼豉油是常见的中式调味料，可以轻易在亚超找到。

    INSTRUCTIONS 做法

    1. Gently rub the squid with salt to remove surface mucus, then rinse thoroughly under cold water. In a pot of cold water, add ginger slices, scallion segments, and a splash of cooking wine. Once the water comes to a boil, add the squid and blanch for about 2 minutes, until it curls slightly and turns opaque white. Remove immediately. 鱿鱼轻轻用盐搓洗去除表面粘液，再用清水冲净。冷水锅中放入姜片、葱段和少许料酒，水沸后下入鱿鱼，烫煮约 2 分钟，见其微微卷曲、色泽转白时立刻捞出。

    2. Heat oil in a wok, add Sichuan peppercorns, and fry until aromatic and darkened. Remove and discard (optional). 锅中倒油，下花椒炸至香味溢出、颜色变黑后捞出（此步骤可跳过）。

    3.In the same oil, fry shallots until golden and crispy, then remove and set aside (optional). 用同一锅油炸红葱头，至干酥后捞出备用（可选）。

    4. Slice the blanched squid and arrange on a serving plate. Top with minced garlic, crispy fried shallots, scallion shreds, and red chili strips. 将焯好的鱿鱼切片摆盘，铺上蒜末、炸红葱头酥、葱丝和红辣椒丝。

    5.Heat the oil from step 3 until smoking hot, then pour it over the squid and scallions. 将第三步锅中的热油继续加热至冒烟，趁热淋在鱿鱼和葱丝上。

    6. Drizzle a ring of seasoned soy sauce for seafood around the plate and serve immediately. 沿盘边淋上一圈蒸鱼豉油，即可上桌。

    Voila! Bon appétit!

    Tips:

    • Scallions, ginger, and cooking wine are added to the water to help eliminate any fishy smell. 水中加入葱、姜和料酒，都是为了去除腥味。
    • If you skip the Sichuan peppercorns and shallots, you can simply pour hot oil directly over the scallions and squid.如果不加花椒和红葱头，可以直接将热油淋在葱丝和鱿鱼上。

  • Steamed Pork Ribs with Black Bean Sauce 干蒸豉汁排骨

    Steamed Pork Ribs with Black Bean Sauce 干蒸豉汁排骨

    TOTAL TIME: 45 minutes

    YIELD: 2 servings

    CALORIES: 600 kcal per serving

    SPICINESS: Not Spicy

    A common dim sum favorite made with bite-sized pork ribs marinated in a savory black bean sauce. The ribs are seasoned with black fermented soybeans, garlic, and a touch of soy sauce, then steamed until tender and juicy. The result is a fragrant, flavorful dish with a rich umami taste and a hint of sweetness, perfect for enjoying with steamed rice or as part of a dim sum spread.

    INGREDIENTS 备菜

    Item 配菜Amount 用量
    Pork Ribs 猪肋排500 g
    Scallions 葱15 g
    Garlic 蒜25 g (3 cloves)
    Ginger 姜8 g (3 slices)
    Fermented Soybeans 豆豉15 g
    Oyster Sauce 蚝油15 g
    Sesame Oil 芝麻油10 g
    Red Fermented Bean Curd 红腐乳10 g
    Light Soy Sauce 生抽15 g
    Sugar 白糖10 g
    White Pepper 白胡椒粉0.2 g
    Chicken Bouillon Powder 鸡精5 g
    Potato Starch 土豆淀粉30 g
    1. For the ribs, choose small pork spare ribs. I bought mine from Whole Foods and asked the staff to cut them into small pieces.
    2. Slice three pieces of ginger into thin strips. Crush 5 cloves of garlic, then mince them. Take one scallion, separate the white and green parts, and chop both. Combine the chopped scallion whites with the minced garlic and ginger, and set the scallion greens aside in a small bowl for later use (refer the 2nd picture).
    3. Dried fermented soybeans (douchi) can be found in most Asian supermarkets or online grocery shop e.g. Weee! or Walmart. Choose ones without visible salt crystals. Finely chop them with a knife and mix with the scallion–ginger–garlic mixture.
    4. For oyster sauce, light soy sauce, and chicken bouillon powder, Lee Kum Kee is a good brand choice.
    5. For red fermented bean curd, Wangzhihe is recommended. All of these seasonings are easy to find in Asian supermarkets.
    1. 排骨建议选用小肋排，我是在 Whole Foods 购买的，可以请工作人员帮忙剁成小块。
    2. 姜切三片，切成细丝；大蒜 5 粒，拍扁后切成末；一根小葱，葱白与葱绿分开，分别切成葱花。将葱白与蒜末、姜丝混合，葱绿单独放在一个小碗备用。
    3. 干豆豉一般在亚洲超市都能买到，一定要选择表面没有盐粒的。用菜刀切碎，与葱姜蒜混合。
    4. 蚝油，生抽和鸡精都可以选李锦记的
    5. 红腐乳可选王致和的，这些调料在亚洲超市也很容易找到。

    INSTRUCTIONS 做法

    1. Soak the pork ribs in clean water, ensuring they are fully submerged, for at least 30 minutes to remove blood and any gamey odor. 将排骨放入清水中浸泡，水量需没过排骨，浸泡至少 30 分钟以去除血水和腥味。

    2. Drain the water, rinse the ribs twice, and pat completely dry with paper towels. 浸泡后倒掉血水，用清水冲洗两遍，并用厨房纸彻底吸干水分。

    3. In a small pot, heat about 5 tablespoons of cooking oil over high heat until it smokes. Pour the hot oil over the scallions, ginger, garlic, and fermented black beans, then stir quickly to combine. 小锅中倒入约 5 汤匙食用油，大火加热至冒烟后，趁热浇入葱、姜、蒜和豆豉中，快速搅拌均匀。

    4. Add 10 g sugar (about 1 tablespoon), a pinch of white pepper, 1 teaspoon chicken bouillon powder, 1.5 tablespoons light soy sauce, 2/3 tablespoon oyster sauce, and 1 tablespoon red fermented bean curd juice. If you don’t have the bean curd juice, add a little salt for seasoning; if you dislike its flavor, simply omit it. 加入白糖 10 克（约 1 勺）、白胡椒粉（少许）、鸡精（约 1 茶匙）、生抽（约 1.5 勺）、蚝油（约 2/3 勺）、红腐乳汁（约 1 勺）。如没有红腐乳汁，可加少许盐调味；不喜欢红腐乳的可省略。

    5.Pour the sauce mixture over the ribs, toss by hand until evenly coated, then stir clockwise until all the sauce is absorbed (no oil left at the bottom) and the ribs feel slightly sticky to the touch. 将调好的料汁倒入排骨中，用手抓匀，再顺时针搅拌至料汁完全被吸收（盆底无多余油分），排骨表面略有粘感。

    6. Add about 3 tablespoons potato starch and mix to coat, creating a thin layer that locks in moisture. Once evenly coated, add about 1 tablespoon sesame oil, mix again, and marinate for 15 minutes. 加入土豆淀粉（约 3 勺）抓匀，使其在排骨表面形成一层浆锁住水分。拌匀后加入芝麻香油（约 1 勺），再次抓匀，腌制 15 分钟。

    7.Arrange the ribs evenly on a plate. Add a small amount of hot water to the baking tray, then bake on the upper rack at 230°C (450°F) for 15–17 minutes. 将排骨平铺在盘中，烤盘加少许热水，以 230°C（450°F）放在烤箱上层烤 15–17 分钟即可。

    Voila! Bon appétit!

    Tips:

    • At step 2, it is necessary to dry the ribs with paper towel otherwise excess moisture will prevent flavors from penetrating during marination. 第2步时一定要控干水分否则腌制时不易入味。
    • Unlike Western cooking, Chinese recipes often measure by spoon rather than exact grams. If unsure, follow the amounts in the ingredient list. 中餐调味通常不需精确到克，常用“勺”为单位，如不确定，可参考配料表的用量。
    • Traditionally, the ribs are steamed dry in a metal plate set in a wok, but using an oven is more convenient and avoids the risk of glass lids shattering. 这道菜的传统做法是用铁盘置于铁锅中干蒸，但操作不如烤箱方便，且玻璃盖质量不佳时有炸裂风险，因此更推荐烤箱替代。
  • Spicy Curry Shacha Beef Stew 劲辣咖喱牛

    Spicy Curry Shacha Beef Stew 劲辣咖喱牛

    TOTAL TIME: 2 hours

    YIELD: 2 servings

    CALORIES: 750 kcal per serving

    SPICINESS:

    A comforting, slow-cooked beef stew that blends the fragrant warmth of curry with the savory, umami-rich depth of Shacha (Chinese satay) sauce. Tender beef pieces are braised until melt-in-your-mouth soft, soaking up a flavorful balance of spice. This dish doesn’t require an extensive spice cabinet, only curry, Shacha and soy sauce. Perfect served over rice or with bread to enjoy every drop of the sauce.

    INGREDIENTS 备菜

    Item 配菜Amount 用量
    Beef Chunk 牛腩1 pound
    Potato 土豆1
    Onion 洋葱1/2
    Shacha Sauce 沙茶酱2 tbsp
    Red Curry Paste 泰式红咖喱1 tbsp
    Ginger 姜3-5 slices
    Bay Leaves 香叶3-5
    Dried Red Chili 干辣椒5
    Light Soy Sauce 生抽20 ml
    Dark Soy Sauce 老抽10 ml
    1. Thai red curry paste has a strong spice profile. For a milder flavor, you can substitute it with curry powder or Japanese curry roux (add about 2–4 small blocks according to your taste).
    2. Slice the onion into thin strips. White onions are recommended as they add a natural sweetness to the broth (though red onions work too). If you enjoy onions, you can add a whole one. During simmering, the onion will break down and help thicken the broth.
    3. Cut the potato into chunks. Its main role here is to add body to the broth, so one potato is enough. If you like potatoes, feel free to add more.
    4. Adjust dried chili to your spice tolerance.
    5. I used beef from Whole Foods, their quality is always excellent.
    6. For Shacha sauce, you can use either Lee Kum Kee or Bullhead.
    1. 泰式红咖喱酱的香料味较浓，如果口味偏清淡，可以用咖喱粉或日式咖喱块替代。使用咖喱块时，根据个人口味一般放 2–4 小块即可。
    2. 洋葱需切丝，建议选用白洋葱，能提升汤汁的鲜甜味（紫洋葱也可）。如果喜欢洋葱，可整颗加入。炖煮过程中洋葱会煮化，增加汤汁的浓稠度。
    3. 土豆需切滚刀块，主要作用也是增加汤汁浓度，因此放 1 个即可。如果喜欢吃土豆，可以适量多放。
    4. 干辣椒的用量根据个人对辣度的接受度调整。
    5. 牛肉我是在Whole Foods 买的，他们的品质感觉比一般超市的要好很多。
    6. 沙茶酱可以选择李锦记或牛头牌的。

    INSTRUCTIONS 做法

    1. Rinse the beef and blanch it in cold water. Optionally, add scallion and ginger slices to remove any gamey taste. 牛肉洗净后冷水下锅焯水，可加入葱段和姜片去腥（没有也没事）。

    2. Once the water boils, blanch for about 5 minutes, skim off any foam, and remove the beef. Reserve the cooking broth for later. 水开后焯约 5 分钟，撇去浮沫，将牛肉捞出，煮牛肉的汤汁留作备用。

    3. Heat oil in a pan and sauté sliced onions until soft. You can also add garlic or shallots for extra aroma. 锅中放油，炒软洋葱。除洋葱外，也可加入大蒜或红葱头以叠加香味。

    4. Add curry paste and shacha sauce, and stir-fry over low heat until fragrant. Ratio: about 30g curry paste and 40g shacha sauce per 1kg of beef, adjusting to taste. Keep the heat low to avoid burning the spices. 洋葱炒软后，加入咖喱酱和沙茶酱小火炒香。比例参考：每 1 公斤牛肉配 30 克咖喱酱和 40 克沙茶酱，可根据个人口味调整。注意小火炒制以免香料炒糊。

    5. Return the blanched beef to the pan and stir to coat. 放入焯过水的牛肉翻炒均匀。

    6. Add light and dark soy sauce, then pour in the reserved beef broth (or hot water). 加入生抽、老抽，再倒入之前的牛肉汤（也可用热水）。

    7.Add ginger slices, bay leaves, dried chili peppers, and potatoes, then simmer together. 加入姜片、香叶、干辣椒和土豆，一同炖煮。

    8.Cover and cook over low heat for about 1.5 hours; if using large beef chunks, cook for 2 hours. 盖上锅盖，小火炖约 1.5 小时；如牛肉块较大，则炖 2 小时。

    Voila! Bon appétit!

    Tips:

    • At step 6, avoid adding cold water or cold broth, as it can toughen the beef. 第6步时切勿加入冷水或冷掉的肉汤，以免牛肉遇冷变硬。
    • When using Japanese curry roux, which already thickens the sauce, you can reduce the potato amount accordingly. 若使用日式咖喱块（自带增稠作用），可适当减少土豆用量。
    • The stew tastes even better overnight, so consider making extra and reheating for deeper flavor. 隔夜咖喱风味更佳，可多做一些，第二天加热食用味道更浓郁。