Stuffed bitter gourd with black bean sauce—Hakka Chinese home-cooking in Calcutta, feat. Jessie Yung скачать в хорошем качестве

Stuffed bitter gourd with black bean sauce—Hakka Chinese home-cooking in Calcutta, feat. Jessie Yung

In this episode of Pasher Barir Ranna, Jessie Yung—chef and co-founder of Jessie Yung’s Kitchen in Calcutta—makes something she grew up eating in her Hakka home—bittergourd stuffed with minced meat (釀苦瓜). As it turns out, the Chinese love their bitters just as much as their Bengali neighbours. The bitter gourd is perfectly cooked, tender but not mushy, while the mince filling is bursting with savoury juices. It is a perfect adult snack for those who are not averse to a little bitterness. In the episode, Jessie also shows us how to cook two basic sauces to go along with the stuffed bittergourd. The first sauce is one most Calcuttans will be familiar with—black bean sauce (豆豉酱). You will usually see this on the menus of most old-school Chinese restaurants in the city. Jessie’s version is much bolder, as you will notice if you give the recipe a try. The second sauce that she makes is Doubanjiang (豆 瓣醬) which is more savoury and spicy. The recipe uses a readymade doubanjiang (or toban djan) paste, but jazzes it up with a few other ingredients. Both of these sauces are fantastic recipes to have in your arsenal because they can be used in many other recipes. Jessie runs her much-loved cloud kitchen, Jessie Yung’s Kitchen, in Calcutta with her husband Peter and her two children. Started during the pandemic, Jessie’s takeaway-only menu has a dedicated following. They intentionally steer clear of usual Chinese restaurant fare, choosing instead to feature Hakka and Cantonese homestyle dishes, as well as dishes from the different parts of China and South East Asia that Jessie learns on her travels. This dish uses a few ingredients which may not be in your pantry, such as the doban jiang, oyster sauce, dried shiitake mushrooms, etc. These are all readily available in New Market. We purchased them from Nasiruddin Sardar who runs Shop no. 39A in the spice lane inside New Market. 🥢 Jessie Yung's Kitchen on Instagram:   / jessieyung.kitchen   ______________________________________________ 📝 FULL WRITTEN RECIPE WITH INGREDIENT LIST https://www.bongeats.com/recipe/stuff... ______________________________________________ 🌟 Support us by becoming a Patron of Bong Eats Adda: https://www.bongeats.com/community/join ______________________________________________ 🎵 Music: "Barir pashe arshi nagar" originally composed by Lalon Fakir in the 1800s. Re-arranged and recorded for Bong Eats by Diptanshu Roy @dolinman (mandolin) @TarishiMukherjee (vocals) Abhijit Kundu (guitar) Nilesh Banerjee (drums)