Cumin Lamb

Posted on by guseraph 1 Comment

This dish could be made and eaten as is, but I’ll add the part where it is incoporated with the BiangBiang Noodles. For this dish, you need a fattier cut of the lamb so avoid using shank, I like using rib meat.

Ingredients

– 300g lamb meat (diced)
– Half cup light soy sauce
– Half cup zhejiang vinegar
– 1/2 tbsp ground cumin
– 1 tbsp fermented garlic/ginger
– 1/2 tbsp potato or corn starch
– 1 tbsp dried red pepper flakes
– 1/2 tbsp ground Szechuan peppercorn
– 1/3 cup peanut oil plus some for cooking
Optional
– 3 cups cabbage and/or bok choy
– Cilantro to garnish

Mix everything but the pepper and oil, cook in a very hot pan with peanut oil. Once the meat is seared, add the greens. Cover to cook through (~10 mins) and take lid off to cook off excess liquid.

Biang Biang Noodles

Posted on by guseraph 1 Comment

This recipe is for the noodles only. The recipe for the sauce and the meat are HERE. I separated them because it would have been confusing and too long. Flour to water ratio is 2:1 but it’s not exact, it depends on ambient humidity.

Ingredients
– 250g flour
– 125g water
– Pinch of salt (optional)
– Oil

Mix flour, water, and salt in a bowl and knead by hand until everything is incorporated, should be around 5 minutes. The texture should resemble that of fresh playdough. Roll into a tight ball and place in a clean bowl with about a tablespoon of oil. Roll the dough in the oil to coat it and cover the bowl with plastic wrap. Let it rest refrigerated overnight or at least 1 hour at room temperature.

Cut the dough into 8 even pieces and roll into logs. Things move at a fast pace after this so have water boiling when ready to pull the noodles. The bigger your pot with water, the better.

Place a log on a clean board or countertop and press into a long rectangular shape with your fingers.
Optionally, roll with a rolling pin to make it evenly thick throughout. With a chopstick, make an indentation lengthwise where it will be ripped.
Hold the ends and in a up and down motion, start smacking the dough on the counter while you stretch the noodles out.


Then, rip from the middle where your indentation was to make two strands of noodles. Immediately place in boiling water. It should cook fairly quickly so keep an eye on it, no more than 5 minutes.