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Recipes with black vinegar

5 recipes that use black vinegar, with photos, step-by-step instructions and cook times. The quickest, Taiwanese salty soy milk, takes 15 minutes. It is most often cooked with garlic, light soy sauce and soy sauce.

Run out of black vinegar? Lemon juice, same amount.

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Taiwanese oyster vermicelli

Around Ximending in Taipei, people queue at standing-room stalls for a paper cup of this, spooning it up on the pavement as an afternoon snack or a late supper after the cinema. The thin brown wheat vermicelli melts into a glossy, bonito-scented broth thickened with starch, with plump starch-coated oysters and chewy pieces of braised pork intestine through it, finished with black vinegar, garlic and coriander. Buy oysters already shucked and very fresh from a fishmonger you trust; braised pork belly makes an easy stand-in for the intestine. The usual mistake is boiling the noodles separately until they turn to mush: the red vermicelli is pre-steamed and only needs a few minutes in the broth to soften. Chef's tip: coat the oysters in starch and drop them into barely simmering broth at the very end, so they stay plump with a silky jacket instead of shrinking.

60 minTaiwaneseSoups
by KrazyBadal 0 views

Danzai noodles

Tainan's most famous snack began with fishermen who, in the stormy months when boats stayed in harbour, carried noodles and broth through the streets on a shoulder pole. It is still served in deliberately small bowls, eaten as a between-meals bite rather than a dinner: springy yellow noodles and bean sprouts in a sweet, clear prawn-shell broth, crowned with a spoonful of slow-cooked minced pork, a single prawn, garlic paste and a dot of black vinegar. Pork is the heart of the topping, braised until sticky with shallots and five-spice. The mistake to avoid is drowning the bowl: use only enough broth to half-cover the noodles, so the meat sauce seasons it. Chef's tip: toast the prawn shells and heads in a dry pot until they turn bright red before adding water; it doubles the sweetness of the broth.

60 minTaiwanesePasta & Noodles
by KrazyBadal 0 views

Taiwanese salty soy milk

Long before sunrise, the soy-milk shops of Yonghe, just across the river from Taipei, pour bowl after bowl of this savoury breakfast for taxi drivers, students and night-shift workers. Scalding unsweetened soy milk hits a splash of vinegar and soy sauce in the bowl and splits into trembling, cloud-like curds, somewhere between a soup and a soft tofu pudding. Shops usually add dried shrimp; this vegetarian bowl gets its savoury crunch from chopped pickled radish, scallion, chilli oil and torn pieces of youtiao, with a sesame flatbread on the side. Pouring soy milk that is merely warm is where most people go wrong: it must be just off the boil, or it stays thin and never curdles. Chef's tip: pour the milk from a height in one go and don't stir, so the curds form big, soft clouds.

15 minTaiwaneseBreakfast & Brunch
by KrazyBadal 0 views

Ganfan

Ganfan is a dish of the Dungan people, Chinese Muslim communities who settled in Kyrgyzstan and Kazakhstan in the 1870s, and it is ordered in every Dungan café in Bishkek and Karakol: a plate of plain rice with a ladle of stew on top, made by stir-frying thin strips of beef or lamb with peppers, aubergine, celery, tomato and garlic, seasoned with soy sauce and vinegar. A common mistake is crowding the wok, which makes the meat grey and watery. Chef's tip: cut the beef into thin strips against the grain and stir-fry it first in small batches over a fierce heat, then return it at the end. No pork is used in Dungan cooking. Beef strips are done when no pink remains.

60 minKyrgyzRice & Grains
by KrazyBadal 0 views

Fuzhou fish ball soup

Bite carefully: inside every Fuzhou fish ball hides a spoonful of juicy seasoned pork that bursts out with a little hot broth. Sold by street vendors and served in tiny bowls at Fuzhou snack shops, and eaten at New Year because the round balls mean a family together, they are firm and springy outside, never spongy. The paste is beaten by hand with ice-cold water and a little starch until it turns smooth and elastic. Serve the soup as a light lunch or as one bowl in a spread of small dishes, with a dash of vinegar and lots of white pepper. Chef's tip: keep the fish paste really cold from start to finish; warm paste never turns bouncy.

60 minChineseSoups
by KrazyBadal 0 views

Goes well with black vinegar