Friday, February 27, 2009

New York Maki / Roll

What is New York Roll? Nobody can really define what is the real/authentic ingredients in New York Maki.I guess every Japanese restaurant have their own special ingredients for New York Maki. As I know mostly Japanese restaurant will combine tuna and Apple for their New York maki. Furthermore Big Apple is the nick name for New York,so if the maki is named as New York maki,it's should have apple,right?

For making su-meshi/ vinegared rice
1 cup calrose rice/sushi rice
2 tbsp mixed sushi vinegar
1/4 cup water
Ingredients:(B) For 2 Rolls-

I lb fresh salmon ( must freeze at zero temp and thawed at chiller before use) sliced
4 oz -1 box cream cheese (cut strip)
2 sheet pre-cut toasted nori
1 Fuji apple (cut stick shape)
1 cup seedless green grape
2 tbsp roasted sesame seed (black and white)

1:You need a toasted nori sheet,place nori sheets stretching from you.Make sure you place the nori dull side facing upwards.
2:Spread the vinegared rice out evenly over the nori,but I prefer less rice,so I spread the rice lightly over the nori.Using one hand to prevent rice spilling over the end of nori,gently press down the rice with fingertips of your other hand.
3:Leave about 2 inch free on the far side,and 3/8 inch free on the side nearest to you.Spread some roasted sesame seed on the rice.Then turn the rice coated nori down facing on the chopping board.(to make inside out version,that mean wrapped rice outside and the fish inside).
4:Spread cut salmon ,apple cut,cream cheese and 5-6 grapes and some sesame seeds on the plain nori sheet facing you in oblong shape.(Add in some mayo or rice to hold all ingredients together in case it's fall apart)
5:Firmly roll up from the end nearest you,taking care not to squeeze out the contents.
6:Use wrapping cling film over the rice coated nori and firmly hold the bamboo mat to roll up.
7:Use sharp knife to cut into 6 or 8 pieces,removed the wrapping film and arrange the roll on the plate.Serve with some wasabi and soy sauce.

While cutting the sushi roll,slightly dampen a sharp knife and sliced the roll carefully and firmly.Remember when using raw salmon,freeze it first!!.better safe than sorry!. It's dangerous to consume fresh salmon unless that fish has been frozen first, it would be wise to pass.That's because a tiny tapeworm larva may lurk in the raw salmon flesh, just waiting for you to eat it so that it can take up residence in your digestive tract.Cooking fish or freezing it at minus 31 degrees Fahrenheit or colder for 15 hours will kill Diphyllobothrium larvae. Marinating will not. Freezing fish at slightly higher temperatures for longer periods will also kill the larvae but will likely diminish the quality of the fish.Anyway,I thawed my salmon in fridge for a day before I use it.

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Wednesday, February 25, 2009

Chinese Chicken Herbal Soup

Chinese herbal soup is not only good for health,they replenish nutrients that we need.It's also helps to regulate the taste buds,replenish the body's fluids,whets the appetite and prevents diseases. Pregnant woman should take high protein,vitamin and mineral soup ,such as lean soup and vegetable soup to increase absorption of nutrients,speed up the recovery process and regain the body's original shape after giving birth.When I was in my confinement,my mom make this soup for me daily.I love this soup!!


5 pc drumsticks (skin removed)
1 cup dried longan
1/2 cup dried red dates (pitted)
1/4 cup gojiberry/ wolfberry (wash)
3-4 chinese yam
20-30 pcs solomonseal rhizome
4 liter water
salt to taste


1:Wash all herbs and drumsticks ,removed the skin set aside.Prepare large pot with water at high heat.Add in all the herbal in the pot,cover with lid,let it's boil.

2:When the soup is rolling boil,add in drumstick,reduce heat to low medium.Let's the soup simmer for an hour or until the liquid reduce to half pot.Add in salt to your taste.

3:Serve warm before dinner or lunch.

This soup have natural sweet taste coz I add extra gojiberry and solomonseal rhizome into it.Both herbal is very good for our health especially to strengthens immune system,improve eyesight,heals cough and clear internal heat.

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Saturday, February 21, 2009

Deep Fried Fermented Chili Beans (Fu-Yee) Pork Belly

Chinese loves using pork belly for their cooking.Usually they braise or roast pork belly in their cuisine.Well,what is pork belly? Pork belly or Chinese called "5 Fah Lum" is a nice layer of meat, a nice layer of fat, another nice layer of meat and another nice layer of fat.It's really juicy and fragrant when cook properly. I bought a big piece of pork belly without the skin,approximately 2 pound.I decided to marinate with fermented chili beans and coated with flour for deep fried.I used to eat this dish when I was invited for Chinese 's dinner years ago..

2 pound pork belly without skin(wash and cut 1 inch x 2 inch)
1/2 cup all purpose flour
1/2 corn flour
1 tbsp salt
1 tbsp sugar
2-3 small pieces "fu-yee" fermented chili bean (mashed)
1 tsp ground garlic powder
1 cup cooking oil


1:Wash and cut pork belly,drain and set aside.Combine sugar,salt,garlic powder,egg and fu-yee (fermented chili bean) in a large bowl,then add in cut pork belly ,mix well.Marinate for 1 hour or overnight.

2:Heat oil in pan or wok at medium heat.Combine corn flour and all purpose flour together in a medium bowl or Ziploc bag.Coat marinated pork belly into the flour mixture,then fried for 10 minutes or cooked or until golden brown.

3:Drain fried pork belly on a paper towel first,before serve warm with rice.

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Friday, February 20, 2009

Braised Chicken with Cinnamon and Star Anise

I bought a whole chicken,then I decided to braise it in a pressure cooker,thought it's save time. Unfortunately, I cooked the whole chicken too long in pressure cooker, the whole chicken disengrated into small pieces. Next time I have to remember cooking chicken in pressure cooker is NOT more than 30 minutes!! Luckily this whole chicken still taste fantastic !!


1 whole chicken,about 3 pound ( wash,clean and remove giblets from cavity)
1/2 cup soy sauce
1 cup water
2 tbsp sugar
3 cloves star anise
1 cinnamon stick
5 cloves garlic (peel and sliced)
1 inch old ginger ( scaled skin)
1 tbsp cooking oil


1: Clean,wash and removed giblets from chicken cavity. Wash star anise and cinnamon stick,set aside.Peel and sliced garlic.

2:Heat pressure cooker at high heat with oil,then add in sliced garlic,star anise,sliced ginger and cinnamon,fry until fragrant.Combine soy sauce and water,then add in whole chicken.Cover the lid tightly over the pot.

3:When the pressure cooker "beep" remove from heat.It's about 15-20 minutes cooking.Slowly remove the notch on the lid.Let's rest for 5 minutes before open the cover.

4: Remove chicken from pot and serve it warm with rice.

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Wednesday, February 18, 2009

Stir-fry Snow Pea with Shrimp

One of my favourite vegetables or pea is Snow Pea. Snow Pea is avaliable all year round .Snow pea often used in Asian stir-fries – are not to be confused with snap peas.Both are part of the legume family of sugar peas and have edible pods. Snow peas are flat with tiny seeds that are barely visible through the pods. Sugar snap pods are plump, with visible peas. I like to stir-fry snow pea shrimp in oyster sauce .It's really taste good!!


1/2 lb snow pea ( wash, cut tip and pull string on side)

1 carrot (peel and sliced)

10 pc large shrimp (clean and deviened)

1 tbsp oyster sauce

3 cloves fresh garlic (peel and chopped)

1 tbsp oil


1: Cut the tip of each snow pea and pull out the tough string that runs along its side ,then wash and drain ,set aside.

2:Heat skillet or wok at high heat with oil,add in chopped garlic then clean shrimp.Stir-fry shrimp for 30 second or until curl,then toss in,carrot ,snow pea and oyster sauce.

3: Toss and quick stir the snow pea with shrimp.When it's changed color to deep green,check seasoning,dish out immediately.

4:Serve warm with rice.

Do not over cooked snow peas,coz it's tend to lose the crunchiness and become soggy.Toss at high heat not more than 2 minutes.

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Monday, February 16, 2009

Stir Fry Cucumber with Pork Tenderloin

These days there are so many type of cucumber in market. Cucumber is a cooling fruit /vegetable popular among women because it is normally used to help treat tired eyes.It's also believed reduce heat and inflammation.It's also believed cucumber juice, when taken daily may help to control cases of eczema, arthritis and gout. But now I just cook this vegetable with pork since I bought some on sale. Ingredients:

2 medium cucumber ( peel zebra design and cut 1 inch)
3 cloves fresh garlic (peel and chopped)
1 large onion (peel and cut cube)
200gm pork tenderloin (sliced)
2 tbsp soy sauce
1 tsp chicken bouillon powder
1 tbsp oyster sauce
2 tbsp oil
1 red long pepper (sliced) for garnishing


1: Wash and cut cucumber,set aside.Cut pork and remove any fats.

2:Heat wok or skillet with oil at high heat ,then add in chopped garlic.Stir-fry garlic until fragrant and then add in sliced pork.Fry pork for 1 minutes ,then add in cut cucumber,oyster sauce,soy sauce ,chicken bouillon and cut onion.Stir-fry the combine ingredients well for another 3-5 minutes or cooked.

3: Check the seasoning and dish out.Garnish with cut red long pepper and serve warm with rice.

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Wednesday, February 11, 2009

Bak Kut Teh 肉骨茶 ( Pork Ribs Tea Soup)

What is Bak Kut Teh 肉骨茶? For those who are not familiar with this dish,let's me look at wikipedia for explanation.I think wikipedia explain better than me:) "The name literally translates as "meat bone tea", and, at its simplest, consists of meaty pork ribs in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, and garlic), boiled together with pork bones for hours. However, additional ingredients may include offal, varieties of mushroom, lettuce, and pieces of dried tofu. Light and dark soy sauce are also added to the soup during cooking, with varying amounts depending on the variant. " .
I love to make this soup during cold winter. These days we can get ready pack "bak kut teh" sachets in any Asian market,so in no time this dish is so easy to prepared. There are many brands of Bak Kut Teh out there I had tried but I have only few favourite brand I love .


2 lb chopped pork ribs
I -2 sachet Bak Kut Teh
10 cloves fresh garlic ( peel)
10 pcs shitake mushroom (soaked until soft)
1/2 cup gojiberries (wash and drain)
1 tbsp salt
4-5 tbsp soy sauce
2 pieces rock sugar (S size)
4 liter water


1: Boil some hot water to blanch pork ribs to remove the fats.Wash the ribs few times under tap water again ,drain and set aside.

2:Prepared large pot of 4 liter water at medium heat.Meanwhile, cut shitake mushroom into 1/2 each pieces,set aside.Wash gojiberries and drain,set aside.

3:When water is rolling boil ,add in Bak Kut Teh sachet ,ribs and peeled garlic .Let's it simmer for 30 minutes before add in soy sauce,rock sugar,salt and gojiberries. Cook for another 30 minutes or until the Bak Kut Teh soup turn brown or fragrant.

4: Check the seasoning,removed from heat and serve warm with white rice.

I prefer to add gojiberries into this soup coz it's have natural sweetness and have health benefits as well. Gojiberries believed may benefit our eyes sight.If you have fried bean curds/tofu,you can add into the soup.If you prefer stronger flavour use 2 sachets of Bak Kut Teh.

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Tuesday, February 10, 2009

Fish ball and Chicken Soup

What you do when you have leftover foods from hotpot? I have plenty of leftover from last week hotpot and figure out before all the foods goes bad,I should make something out of it.At last I make some Fish ball and Chicken Soup for our dinner. Furthermore isn't nice to have a bowl of hot and warm soup in this cold winter,right? Ingredients:

1 large packet chicken stock(1.5 liter)
10 pieces fish ball (cut 1/2 each)
250 gm boneless chicken (sliced thin)
5 pieces crab stick (cut 1/2)
3-4 leaves Chinese cabbage (wash and cut 2 cm)
1 stalk cilantro ( wash and cut)
salt and ground white pepper to taste


1:Pour chicken stock in a medium pot at high heat.When the soup is rolling boil add in sliced boneless chicken ,fish ball and Chinese cabbage.

2:Cook for 2-3 minutes or until fish balls floated on the surface,then add in crab stick ,salt and ground white pepper. Dish out in a bowl and sprinkle with some cilantro,serve warm.

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Sunday, February 8, 2009

Shrimp and Cuttlefish in Tomato and Hoisin Sauce

Don't we all love shrimp? I'm a shrimp or seafood lover! I prefer salted water wild shrimp than farmed shrimp but here we can only get farmed shrimp imported from South America or Asian countries.Beggar can be choosy ,right? Usually I like to cook shrimp with sambal or spicy sauce but this time I changed to something not spicy at all coz I'm having sore throat. I used tomato and hoisin sauce combined to sauteed this scrumptious shrimp dish.Many western will not served with shrimp head and shell on but as for Asian we preferred to suck the juicy and creamy flavor of the relished shrimps!


1 lb large head shrimp
2 cloves garlic (chopped)
4 shitake mushroom (soaked and cut)
2 pc white cuttlefish (clean and cut)
4 tbsp tomato sauce
2 tbsp hoisin sauce
1 tbsp salt
1 tbsp sugar
2 tbsp oil
1 large onion (peel and cut cube)
1 stalk scallion (wash and cut 2 inch lenght)
1 stalk cilantro (wash and cut)


1:Clean and wash head shrimp,set aside. Heat pan or skillet at high heat with oil and chopped garlic.When the garlic turn light brown add in shrimp ,cuttlefish,mushroom ,onion,tomato sauce hoisin sauce,salt and sugar.
2: Stir-fry for 2-3 minutes or until the shrimp cooked,do not over cooked.Check the seasoning,add in scallion and cilantro and dish out.Serve warm with rice.

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Wednesday, February 4, 2009

Fried Scramble Eggs with Edamame

Flu season is here. Few days ago Mishu is having flu and cold,and before she recover she passed her cold and flu bugs to me . What to eat when you're sick ? Something bland and plain,right? So I make some fried scramble eggs with edamame (soy beans ) and eat with some white rice.. Sort of comfort food when we are sick. Try this dish when you're not feeling well.It's not bad at all.
1 lb (1 pack) edamame (soy beans,shell off)
4 large eggs,beaten
1 large onion (peel and diced)
1 tbsp soy sauce
1 tsp salt
1 tbsp ground black pepper
2 tbsp cooking oil
1 red long pepper( sliced)*optional*

1: Heat non- stick pan with some oil at medium heat.Combine all beaten eggs ,diced onion ,edamame,salt ,ground black pepper and soy sauce in large bowl,mix well.
2:Scoop half portion of the mixture into the heated oiled pan,fry each side until golden brown or cooked.Flip over to check each side of the eggs from time to time.Don't burn it.
3: Remove the scramble eggs from heat,dish out and serve warm with rice.If it's not salty enough,add more soy sauce on it.Sprinkle with some sliced red pepper.


You can add extra eggs if you like all the soy beans cover with scrambles eggs.

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Monday, February 2, 2009

Steamed Tofu with Minced Chicken and Shrimp in Miso Sauce

I try to re-create an appetizer dish that I eaten at my friend " A " Japanese restaurant in Brooklyn. I don't even know the dish name coz my friend order the tofu dish for me.Basically I know the chef used steamed fish and tofu as the main ingredients. The appetizer tofu is really delicious and pleasant-tasting. The rest of the ingredients I create myself since I can't really ask what they use to make their the tofu appetizer. Ingredients:

1 box Firm Silken Tofu (bean curd)
1 large boneless chicken breast ( approx 1 lb) minced
16 pc medium shrimp (clean and deviened)
2 tbsp corn starch
1 tsp ground black pepper
1 stalk scallion (clean and cut) plus some for garnishing
1 egg
1 tbsp soy sauce
1 tsp sea salt
For The Sauce:(B)
2 tbsp miso paste
1 tbsp mirin
1 tbsp sugar
1/4 cup water


1:Chopped boneless chicken until fine,mix with ingredients (A) for 10-15 minutes,set aside.
2:Meanwhile prepare water in steamer at high heat and then cut firm silken tofu into 8 pieces,carefully.
3:Use tablespoon to scoop the chicken mixtures on top of the cut tofu carefully,then top 2 pieces of clean shrimp on top of the chicken mixture. Use a plate or steamer underline with Chinese cabbage to stem the delicate tofu for 15-20 minutes or until cooked.
4:While the tofu cook in the steamer,prepare miso sauce,combine ingredients (B) and cook until rolling boil,then check the seasoning before removed from heat.
5: Remove steamed tofu from steamer onto a plate and pour the hot miso sauce over it. Sprinkle with some cut scallion and serve warm immediately.

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.