Skip to main content

Potato Slivers With Vinegar-cu liu tu dou si


Last Saturday, I was invited to attend the 8 Great Traditions of Chinese Cuisines (8GTCC) dinner which was organized by Chowtimes. Hunan Cuisine was the first cuisine of the 8GTCC, and it was held at Alvin Garden in Burnaby. It was a fantastic dinner and we all enjoyed it very much. So today, I am posting a recipe for Potato Slivers With Vinegar. This is one of the appetizers served at the restaurant and I would like to share it with you. The potatoes are light, crisp, a little tangy, and with a hint of spiciness from the red chilies. I will attempt to make a couple more of the dishes served that night and will share with you in the near future.

Anyway, if you are in Vancouver, perhaps you might want to explore and learn about some of the traditional Chinese cuisines outside China. Check out Chowtimes for more details. I hear they are going to organized a second cuisine dinner very soon.


Recipe adapted from Revolutionary Chinese Cookbook by Fuchsia Dunlop

Potato Slivers With Vinegar-cu liu tu dou si
(Printable Recipe)

Ingredients

2 Large Potatoes (about 1 lb)
Sea Salt
1 or 2 Fresh Red Chilies or ¼ Red Bell Pepper
3 Scallions, Green Parts Only
3 Tbsp Clear/White Rice Vinegar
3 Tbsp Peanut Oil

Method

Bring a large saucepan of water to a boil.

Meanwhile, peel the potatoes, and cut them into the thinnest possible slices, then cut the slices into very fine slivers. Soak the finished slivers in lightly salted water as you work. Cut the chili and scallion greens into very fine slivers; set aside.

When the water has boiled, add the drained potatoes and blanch just until the water returns to a boil; drain and set aside.

Heat the wok over a high flame until smoke rises, then add the oil and swirl around. Add the potatoes and chili slivers and stir-fry for a couple of minutes. Add the vinegar and salt to taste and continue to stir-fry for a short time until the potatoes are cooked, but still a little crunchy.

Add the scallion slivers, toss a few times until you can smell their fragrance, and then serve.

Comments

  1. Thanks a lot Angie for the link. I did not know you would make Hunanese too but am so glad you did!
    Ben

    ReplyDelete
  2. When I first know of this dish, I did not think much of it. till my friend introduced it to me and we make it at home, then I realized I've been missing out lots. It was very good :D

    ReplyDelete
  3. Beautiful, I love how the potato kept it's clean white look. ~LeslieMichele

    ReplyDelete
  4. Thanks for this recipe. I recently had it at a Chinese restaurant and the chef recommended it as our appetizer. It's also delicious served cold.

    ReplyDelete
  5. I ate this dish as a kid in China and it was one of my favorites. Thanks for bringing back good memories :).

    ReplyDelete

Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside..

Updated: November 26th 2013
This is an updated post with a new video guide on How To Slice Hasselback Potatoes


Hasselback Potatoes
(Printable Recipe)

Ingredients

6 Medium Size Potatoes
2 - 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
30 g Butter
Maldon Sea Salt
Freshly Ground Black Pepper

Method

Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.

Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.

Bake the potatoes for about 40 min…

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.

Dumplings

I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up!

Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video.

UPDATED: November 26th 2013
This is an updated post with a new photo and video cooking guide.







Dumplings

Ingredients

200g Ground Pork
100g Prawns, finely chopped
200g Napa Cabbage, finely shredded
1 stalk Scallions, finely minced
80g Chives, finely chopped
20g Ginger, finely minced
2 Tbsp Soy Sauce
1 1/2 Tbsp Sesame Oil
1 1/2 Tbsp Shaoxing Wine or Sake
1/2 Tbsp Sug…