Posts tagged Dublin Chinese
The Tien Tisn Pepper
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One thing Chinese food has is great flavor! From sweet to savory it showcases how pleasurable eating can be.

One main element they use in dishes are peppers. They can range from a slight heat to making your mouth feel on fire. A common pepper used a lot in dishes is the Tien Tsin Pepper. You may know Tien Tsin peppers by another, more descriptive name – Chinese red peppers. These are the surprisingly hot, dried chilies that you sometimes find in you Kung Pao chicken or one of many other Szechuan or Hunan dishes. They’re popular to use as a flavoring spice that are removed prior to serving (unless you order your meal extra hot).

Can you eat the Tien Tsin Pepper? Think of it as a small cayenne peppers with extra pop and you’ll be on the right path for both looks and tastes. Tien Tsin chilies are branch-like thin, one to two inches in length. They age from green to a vibrant red, at which time they are picked and dried for their typical usage

The Tien Tsin pepper’s slimness is very reminiscent of cayenne, and it has a neutral, almost musty, flavor behind the heat similar to cayenne too. This is not a complex chili in terms of flavor; the heat is the star here. And that certainly colors how it is used in the kitchen.

All in all it’s a great element to any Chinese dish and makes each bite DELICIOUS!

Tien Tisn Pepper in Kung Pao Trio (look for the pepper flakes in the dish!)

Tien Tisn Pepper in Kung Pao Trio (look for the pepper flakes in the dish!)

The Mystery of Kung Pao
Kung Pao Trio (includes beef, shrimp, and chicken)

Kung Pao Trio (includes beef, shrimp, and chicken)

Kung Pao chicken (Chinese: 宫保鸡丁), also transcribed as Gong Bao or Kung Po, is a spicy, stir-fried Chinese dish made with chicken, peanuts, vegetables, and chili peppers. The classic dish in Sichuan cuisine originated in the Sichuan Province of south-western China and includes Sichuan peppercorns. Although the dish is found throughout China, there are regional variations that are typically less spicy than the Sichuan serving. Kung Pao chicken is also a staple of westernized Chinese cuisine.

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The dish is believed to be named after Ding Baozhen (1820–1886), a late Qing Dynasty official and governor of Sichuan Province. His title was Gongbao (Chinese: 宫保; pinyin: Gōngbǎo; Wade–Giles: Kung1-pao3; literally: "Palace Guardian"). The name Kung Pao chicken is derived from this title.

There are a few different versions of the dish from the original Sichuan version that has diced chicken is typically mixed with a prepared marinade. In Sichuan, or when preparing Sichuan-style Kung Pao chicken, only Sichuan-style chili peppers such as facing heaven pepper or seven stars pepper are used. It is these peppercorns that give authentic Kung Pao chicken its distinctive numbing flavor. Kung Pao chicken starts off with fresh, moist, unroasted peanuts or cashew nuts. These are often used instead of their pre-roasted versions. The peanuts or cashew nuts are dropped into the hot oil at the bottom of the wok, then deep-fried until golden brown before the other ingredients are added.

Versions commonly found in the west, called Kung Pao chickenKung Po, or just chicken chili and garlic, consist of diced, marinated chicken, stir-fried with orange or orange juice, ginger, garlic, chicken broth, sugar, cooking oil, corn starch, and salt and pepper to taste. The dish often includes or is garnished with whole roasted peanuts. Instead of chicken, western variations sometimes substitute other meat such as pork, duck, fish, or tofu.

Come try our version today!


History of Sweet & Sour Cuisine
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Sweet and sour is a very popular Chinese dish and one of my favorite but how did it become so popular? Is it really something that’s traditional in China or was it adapted to American’s tastes?

Chinese cuisine uses a variety of ingredients and cooking methods that are very different from other cultures. Their own food and recipes vary according to the different Chinese regions, but generally speaking their basic diet consists mainly of rice and vegetables. Sweet and Sour chicken recipes in Western countries are not exactly what you would find in China. Usually the Chinese use the sweet and sour flavor for fish recipes rather than for chicken. Also, the Chinese, unlike the Americans, do not drown their food in the sauce; rather they serve it on the side for dipping. The sweet and sour recipes for fish are associated with the region of Hunan in China. The recipes that we use in America do however combine the classical combination of the five flavors of: sweet, sour, salty, pungent and bitter. The Chinese do not use as much sweet as we do, and their recipes tend to be more on the bitter side; to create the sweet and sour flavor they mostly mix vinegar with sugar. It is believed that the authentic cuisine of China developed during the Manchus Dynasty of 1644-1911; they introduced a life of decadence and leisure, where food became an important feature in their three day long Imperial Banquets. For the Chinese, food is treated with utmost respect, and is associated with health, luck and prosperity.

There are several different variations of this dish but for the most part it was created to satisfy Western tastes but still keeping the tradition and flavor of China.

Daily Horoscope: May 8, 2018
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Chinese calendar:
Day of the Metal Ox
Month of the Fire Dagon
Year of the Earth Dog 2018

Polarity of the Day: Yin
Polarity of the Month: Yang
Polarity of the Year: Yang
Lucky directions: North-East
Lucky colors: Green

 

LIKE HIS PEERS, THE METAL OX IS A CONSERVATIVE, FOR WHOM WORK AND FAMILY ARE PARAMOUNT TO HIS PERSONAL WELL-BEING AND DEVELOPMENT.

 

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The Metal Ox is little talkative, preferring to express himself by concrete gestures rather than by speech. It is also when he acts of his own free will that the Metal Ox feels really happy and fulfilled. Indeed, while he hates to be given orders, he is always ready to serve others. A Metal Ox day is beneficial to the business world, especially if you’re an entrepreneur or if you run a department within your company.

Today, you’re able to use discernment and skillfully convince your interlocutors, even more since you won’t hesitate to wet your shirt in the process. In love, if you’ve been married for a long time or if you’ve been in a couple for a short period of time, a small symbolic gift (for example a rose or a bouquet of flowers) to your partner will only strengthen your union by the simplicity and elegance of your gesture.

Daily Energetic chart: Weak in Wood element
Birth's character and destiny (BaGua): Moulting
 

 

Inspiring Foods: Mongolia & Indonesia
 
Kids in Mongolia 

Kids in Mongolia 

Women in Indonesia

Women in Indonesia

 

China is a large continent which boarders and in close proximity to other countries. Just as we’ve learned from previous blog posts there are different cooking styles/flavors from other regions of China. This also spreads over to the different influences that China has picked up on countries that are close by such as Mongolia and Indonesia.

Let's start with Mongolia. This country is sandwiched between China and Russia, both very large and in charge countries with their own complicated history to Mongolia but this didn't mean they wouldn't be influential. Since this is a landlocked country on a rocky, mountainous terrain they are not able to produce a lot of vegetables or spices limiting them to a meat and dairy based diet. A lot of the Mongolian people raise their own animals and have created several dishes such as mutton and even have their own version of a dumpling called Buuz. Even though Mongolian cuisine primarily consists of meat it is still influential showcasing how even when you are limited you can still make amazing food

Buuz - is a like a dumpling.

Buuz - is a like a dumpling.

Now on to Indonesia. The flavors in this country, since way more south of Mongolia and China, create a whole different palette. Their food consist of a lot of flavor and spices that really give your food a kick and a more complex flavor. Bali curry typically consist of meat that is cooked in a curry paste that is combined of several different spices to give it a unique flavor. This then is boiled in coconut milk and a variety of vegetables can be added such as potatoes, green beans, and carrots. As you can tell these dishes are both different but similar stemming from the concept of using what is around them where they live.

 
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Even though these two countries are very far apart they still have a common thread of food. Sure, their flavors may be drastically different but there is a reason why Windchimes has both on their menu. These two countries are important cultural influences to China whether you realize it or not. We live in an age where these different flavors be carried out in all parts of the world. With the ever expanding food scene we are able to give people not only a taste of China but other places like Mongolia and Indonesia.  There are so many cultural influences on food and that’s what makes it so magical. We are able to bring so much of ourselves and interests into it and share it with the people who are curious to try it. So, why not be that person and come in and try our Mongolian Style cooking and Bali Curry. I know you won’t be disappointed!

Friday Special and let's make the most of it
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Now, you may be thinking... Is it really Friday?  Are you pulling my leg? Because I swear I just got out of bed and it was Monday.... Nope.  It's Friday and that means that we get to swoop into the weekend with pizazz!  Give yourself a smile in the mirror because we are in February and this month is going to be AWESOME.  All the more reason to get Windchimes Carryout because we know that it is going start our weekend out right.  In fact, why not invite a few friends over and enjoy Windchimes Chinese together.  Put on some music have a few drinks and enjoy the warmth of the food.   And REMEMBER you get 10% off your entire order when you pay cash. ($30.00 minimum)

Reserve a table for Valentine's Day: Windchimes Chinese
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It's true, Valentine's Day is on its way and we want to make it easy for you!  Reserve a table for this special evening and let us serve you a delicious experience.  The Windchimes is a great choice as we offer a truly exquisite experience.  Plus, we have a full bar, a great wine and sake selection, and our food is colorful, authentic, and delicious.  

Reserve a table to ay and you will feel so good and ready for that special day for that special someone.

 

Let's Talk Lunch: Mango Chicken Deliciousness
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We love Fridays at the Windchimes but we may love lunchtime even more!  The middle of the day is such an important part of the day, because it is at this special time, that we get to choose how the rest of our day is going to be.  Are we going to love it?  Are we going to hate it?  Are we going to ignore it?  At the Windchimes we like to go the loving route and have created a great an atmosphere for friends and families to come together and enjoy this special part of the day.  We nourish the soul and the body through great food.  Our suggestion for today is the MANGO Chicken.  This is a delightful dish that consists of perfectly battered fried chicken interspersed with fresh mango on a bed of rice.  A simple side salad with a miso dressing compliments this dish perfectly.  mmmmm. YUMMY YUM YUM  Lunch is served from 11-4