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Re: Recipe report: Ken's Hunan Lamb

PostPosted: Mon Apr 15, 2013 5:30 pm
by Frank Deis
Green label, Bill. Chili Garlic sauce.

Re: Recipe report: Ken's Hunan Lamb

PostPosted: Thu May 09, 2013 5:35 pm
by Frank Deis
I am bumping this -- after making it I filed it in my head as "easy Chinese" -- which it is because of the Lan Chi sauce really, which eliminates a few prep steps. At any rate, I learned that my neighbor was available to come over tonight and so we invited her for dinner and I knew I had lamb in the freezer. So I came home early and got it halfway defrosted (put it in water, and then let the microwave do its "auto defrost" thing for a few minutes). THEN I decided maybe I could cut it in half with the serrated bread knife. That went so well that I cut the whole thing up into tidy quarter inch slices and then made batons like Jenise had suggested. But now I have to look at the recipe.

I thought the vegetable portion of the dish was skimpy and I will be adding some stuff which might not be Hunan appropriate but which we like, snow peas, baby corn, baby zucchini, stuff I had lying around. Stretches the meat a little.

I'm kind of excited to be making this again, if you haven't tried it, as I said, it's easy with the right ingredients.

Re: Recipe report: Ken's Hunan Lamb

PostPosted: Thu May 09, 2013 6:36 pm
by Paul Winalski
Bill Spohn wrote:Which Lan Chi sauce is it? Was it on their website? I'll have a look for it.


Bill,

This is the Lan Chi Chili Paste With Garlic. It has the name in white capital letters on a green background.

There are other producers of the same sort of sauce (Lee Kum Kee, for example), but I have to agree with Jenise that the Lan Chi is top-shelf.

-Paul W.

Re: Recipe report: Ken's Hunan Lamb

PostPosted: Thu May 09, 2013 6:38 pm
by Bill Spohn
I gave Jenise one of the alternatives, easily accessible locally and expect she will try it and report back any differences.

Re: Recipe report: Ken's Hunan Lamb

PostPosted: Fri May 10, 2013 2:21 pm
by Paul Winalski
A couple of weeks ago I sent Jenise a care package with three jars of Lan Chi Chili Garlic Paste, so she's supplied for a while.

-Paul W.

Re: Recipe report: Ken's Hunan Lamb

PostPosted: Fri May 10, 2013 2:26 pm
by Bill Spohn
Jenise - time to do a garlic sauce test and see if the two brands are equivalent!

Re: Recipe report: Ken's Hunan Lamb

PostPosted: Fri May 10, 2013 9:43 pm
by Ken Schechet
Frank Deis wrote:I thought the vegetable portion of the dish was skimpy and I will be adding some stuff which might not be Hunan appropriate but which we like, snow peas, baby corn, baby zucchini, stuff I had lying around. Stretches the meat a little.

I'm kind of excited to be making this again, if you haven't tried it, as I said, it's easy with the right ingredients.


Frank, I normally cook this dish with other Chinese dishes that have more vegetables. However, adding vegetables to the recipe is a great idea. All Chinese recipes are just guides anyway. Make them the way that makes you happy. Glad you enjoyed it.

Re: Recipe report: Ken's Hunan Lamb

PostPosted: Fri May 10, 2013 10:05 pm
by Frank Deis
My neighbor was VERY impressed, thanks so much Ken!!

FWIW I made Japanese Koshihikari rice -- so wrong, but so good...

Re: Recipe report: Ken's Hunan Lamb

PostPosted: Sun May 12, 2013 10:50 am
by Jenise
Paul Winalski wrote:A couple of weeks ago I sent Jenise a care package with three jars of Lan Chi Chili Garlic Paste, so she's supplied for a while.

-Paul W.


I've already used up half a jar. :oops: