Wednesday, December 30, 2009

Pan-fry Flounder with Soy Sauce

Recently when I was food shopping at Asian market ,I saw some big size flounder on the fish counter. Of course ,I'm going to get it !! I loves any type of fish but flounder or fluke is one of my favourite!! The flesh of flounder is really fine and smooth compare with other fish.But to get a fresh flounder here is really challenging since the flounder season is over now. I guess the flounder I bought was thawed flounder but it's OK since it's look fresh and good!! I recalled it's been a while since I eat pan-fried flounder.Enjoying flounder at the Chinese restaurant is convenience ,don't bother with cooking and cleaning but it's also quite pricey not to said it's a distant for me to travel to best Chinatown Chinese restaurant in Queens NYC.So to solve my craving I better cook this flounder myself at home..It's superb delicious and yummy!!


1 whole flounder,about 3 lbs clean and cut 1/2

1/2 cup corn flour

2 tbsp fine salt

2 inch or more ginger,scale and julienne

enough oil for pan-fry

soy sauce to taste

1 stalk cilantro ,wash and cut


1:Clean and wash flounder,coat with flour,set aside.Heat wok with oil at medium high heat.Fry julienne ginger until lightly brown,dish out set aside.

2:Add oil in wok,then wok is hot enough ,slowly placed coated flounder onto the wok.Fry each side for about 2-5 minutes or until lightly brown.

3:Drizzle some soy sauce on the pan-fried flounder,dish out to a large plate, sprinkle with cilantro and fried ginger.

4:Serve warm with rice.

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Saturday, December 26, 2009

Tofu (Bean Curd) with Tilapia Fish

Don't we all Asian or Chinese love tofu(bean curd)? I guess mostly Chinese like to eat tofu not only because it's healthy,nutritious but it's easy and simple to cook into any meal.I also mixed some boneless chicken with tofu beside tilapia.This tofu and boneless tilapia fish is really wholesome and delicious .


4 pieces frozen boneless tilapia,thawed
1 piece boneless chicken,cleaned and cut
1 block or box soft silken tofu,cut into 8 pieces
2 tbsp chicken bouillon powder
soy sauce to taste
1 cup water
2 tbsp oil
1 tsp ground pepper powder
3 cloves garlic,peeled and chopped
3 tbsp corn flour + 2 tbsp cold water
1 stalk scallion,washed and cut
some sesame oil


1:Heat skillet with oil at medium high heat ,add garlic fry until fragrant ,add in water,cut boneless chicken and seasoning.
2:When the water rolling boil add in corn flour mixture into ,slowly stir the flour mixture well.Add water if it's too dry or necessary.Place tilapia into the gravy for 1-2 minutes,then place cut tofu into the skillet as well for 1 minutes.Check the seasoning.Drizzling with some sesame oil and scallion.
3:Carefully dish out the tofu and fish,serve warm with rice.

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Tuesday, December 22, 2009

Dong Yuen or Tang Yuen 汤团 Winter Solstice Festival

Today is Winter Solstice or Dongzhi festival in US and A.This longest night marks a new beginning, so it is a time of optimism as the days after Dong Zhi gradually become longer.Since Dong Zhi marks an end and a new beginning, this was the day in traditional Chinese society when everyone becomes one year older.To celebrate Dong Zhi, families gather together to eat Tang Yuan - a sweet broth with glutinous rice balls. 'Tang Yuen similarly means "round dumplings in soup". This year I make some Tang Yuen in palm sweet broth instead of regular white sugar broth. I just make Tang Yuen for fun not for prayer because I don't have prayer's alter at home. It's also good to educate Mishu about Chinese culture and history so when she grow older she have fond memories or know what it's "Dongzhi" or Winter Solstice festival.


300 gm glutinous rice flour ,plus extra if necessary
200 ml cold water
60 ml warm water
various food color

Syrup Broth:

1 pack palm sugar,about 1 lb
1 cup sugar
2 liter water
2 leaves pandan leave, wash and cut small


1:Mix glutinous rice flour with warm water,use spatula to mix well,then add in cold water,mix until well combine.
2:Divided the dough into 4 portions.Each portion for each color.Add food color into the dough,mix well,then make small shape round ball.Just use your own ideal measurement for the size.Lay all small shape ball on a plate,set aside.
3:Meanwhile,prepare a small pot with water for boiling at high heat.Drop few drop of oil to prevent the balls from sticking together.Drop all the round shape balls in the rolling boil water.When the balls floated,removed and drop into a pot of cold water.(I used this method and realised glutinous rice flour ball is bouncy and soft instead of mushy) let the warm ball stay in cold water for 15-20 minutes,then remove ,set a side.
4:Use the same pot with 2 liter water at high heat.Add in palm sugar,pandan leave and sugar into the small pot.When the syrup is rolling boil,cook for another 10 minutes,then add on all the cooked glutinous rice flour ball into the syrup broth.
5:Dish out and serve warm or cold.

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Friday, December 18, 2009

Salted Fish Curry

I been dying to have salted fish curry for awhile but to get a good quality of salted fish is quite challenging here in US and A. While ago when I visited Asian market a I found pre-packed croaker salted fish at the chiller self.At first I was skeptical to buy the salted fish coz I never but croaker salted fish in dry form.I dunno how it's tste or the texture or it's this fish suitable to cook in curry or not.Usually I bought salted fish soaked in oil from Thailand.Well,since I miss salted fish curry ,I might give a try,right? It's turn up this Croaker Salted Fish Curry is really delicious nice and sturdy!!

I pack Croaker Salted Fish,about 6 pieces or any other type of salted fish available,wash and cut
3 tbsp sambal-belacan-paste(add more if you like spicy)
6 tbsp curry powder (Baba's or Burung Nuri's brand prefer)
2 tbsp sugar
salt to taste
1 cube shrimp bouillon*optional*
1/2 lb string bean,wash and cut
2 Chinese eggplant,wash and cut small
1 lb okra,wash and remove the top before cut
1 sprig curry leave
1 can coconut milk,400ml
1 cup whole milk
2 tbsp oil
1:Heat deep skillet or medium size stock pot at medium heat with oil.Add in sambal-belacan-paste ,curry leave and curry powder ,fry for 1 minute before add in coconut milk and milk.
2:Add in cut salted fish and vegetables.When the gravy is rolling boil add in seasoning .Mix all the ingredients well,let it cook for another 10-15 minutes or cook before remove from heat.(If you like extra gravy add more milk)
3:Check the seasoning before dish out.Serve warm with rice or bread.
Croaker Salted Fish
You can use any type of vegetable like tomato,cabbage pepper and etc.

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Tuesday, December 15, 2009

Stir-fry Brussel Sprout with Pork

Brussel sprout is leafy green buds, which resemble miniature cabbages. Mostly this vegetables eaten by many western but not Asian.Actually Brussels sprout texture is better than regular big head cabbage.It's has creamy texture and slightly bitter taste at the end.I microwave Brussels sprout first before stir-fry with pork to save time and still retained the leafy green color of this vegetable.It's really delicious and healthy.

2 lbs fresh Brussels sprout (if you used frozen ,thawed first)
5 cloves garlic,peeled and chopped
2 tbsp oyster sauce
1 tbsp chicken bouillon powder
500 gm lean pork,julienne
2-3 tbsp oil
3-4 tbsp water
1:Clean and wash Brussels Sprout and microwave high for 2-3 minutes,set aside
2:Heat pan or skillet with oil at medium high heat.Add in chopped garlic,fry until fragrant or light brown before add in pork.Sauteed pork for 1 minutes,add in 1/2 cooked Brussels sprout,seasoning and some water.Cook for another 4-5 minutes.
3:Check the taste before dish out and serve warm.

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Saturday, December 12, 2009

Eel Roll (Unagi Maki)

I recalled years ago when my friends invited me to eat roasted eel sushi for the first time,I said yucky and gross!! But after the first bite I fell in love with roasted eel. I can't get enough of roasted eel but having eel sushi at Japanese restaurant is quite pricey,right? Luckily we can easily get roasted eel in vacuum pack in any Asian market here with affordable price. I always store few packets of vacuum eel in freezer so I can make eel sushi anytime if my mood strike me. All I need is a bottle of ready make eel sauce ,roasted eel,some rice,nori ,some cream cheese and cucumber!! taa...dah!! Eel maki ready in minutes!

For making su-meshi/ vinegared rice
1 cup calrose rice/sushi rice
2 tbsp mixed sushi vinegar
1/4 cup water
For 2 Rolls-
2 pieces(2 packets) of roasted eel,remove plastic and toast in toaster for 5 minutes,sliced
4 oz -1 box cream cheese (cut strip)
2 sheet seaweed paper/nori
1 cucumber,peeled and shredded
some roasted sesame seed
eel sauce

1:You need a nori sheet,place nori sheet stretching from you.Make sure you place the nori dull side facing upwards.
2:Spread the vinegared rice out evenly over the nori sheet .Using one hand to prevent rice spilling over the end of sou paper,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.
4:Spread cut roasted eel,cream cheese and cucumber and some sesame seeds on the rice on 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:Firmly hold the bamboo mat to roll up.
7:Use sharp knife to cut into 6 or 8 pieces and arrange the roll on the plate. Brush some eel sauce before serve with some wasabi and soy sauce.

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Wednesday, December 9, 2009

Braised Whole Chicken with Sesame Oil

I recalled I ate Braised Chicken with Sesame oil daily during my confinement (child birth)and get bored of it during that time.But now I kind of miss it.So I purposely bought a whole chicken and make this dish.Of course ,I loves my food spicy dearly and this dish won't be exception! I added dried whole pepper together when braised it to get the kick out of it.This dish it's really a delicious and comfort food!

1 whole chicken,about 3 lbs,washed and cut small
5 cloves garlic,peeled and chopped,
12 inch ginger,bruised and sliced
10 dried whole pepper
2 tbsp oyster sauce
1 tbsp sugar
5-6 tbsp sesame oil
2 tbsp oil
1 cup water
soy sauce to taste
some cut scallion
1:Prepare a deep skillet with oil and sesame oil at medium high heat.add in ginger and garlic,sauteed until lightly brown or fragrant.Add in dried whole pepper and chicken.
2:Use spatula and mix ingredients well,add in water ans seasoning.Braised chicken for 20-30 minutes or until cooked.
3:Id it's too dry add more water if necessary.Check the seasoning before sprinkle some cut scallion.
4:Dish out and serve warm with rice.

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Saturday, December 5, 2009

Stir-fry Hong Kong Noodle with Chicken and Shrimp

Hong Kong noodles or Fresh Dry Eggs Noodles is usually used as Pan fried Noodles style.But for me I prefer to stir-fry this type of noodles rather than pan-fried.I dunno why they called Hong Kong noodles in US and A.Well ,I guess maybe Hong Kong people introduce this type of noodles in US and A..Anyway,I just slightly pan-fried the Hong Kong noodles in order to get the body before stir-fry with others meat and seafood. This type of noodles is also suitable to cook with eggy gravy .

1/2 pack or 1/2 lb Hong Kong noodles
5 cloves garlic,peeled and chopped
10 pieces large shrimp,shelled and deviened
1 pieces fish cake,sliced
350 gm boneless breast chicken,sliced
10 pieces snow peas,julienne
1 stalk scallion,washed and cut 2 inch
some squid head
2 tbsp oyster sauce
1 tbsp soy sauce
1 tsp ground white pepper
1 tbsp chicken bouillon powder
1 tbsp sesame oil
some water or chicken broth
some cut red pepper for garnishing
1/4 cup oil Method:
1:Dip noodles with cold water,remove immediately,drain and set aside.Prepare aluminum skillet at high heat with oil,place noodles into the hot oil skillet,fry lightly on both side,remove immedietly,place on papper towel to drain excess oil.
2:Remove excess oil from skillet,left about 2 tbsp oil,add in garlic,fry garlic until fragnant.Add in shrimp,chicken fish cake and squid heads.Sauteed for 1 minutes before add in noodles , chicken broth ,snow pea and seasoning.
3:Stir-fry all the ingredients well for 3-5 minutes .Check the taste.Add in scallion before dish out and serve warm with cut red pepper.

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Thursday, December 3, 2009

Fan Kok Soup (Arrowroot Soup)

I dunno what is the scientific English name for Fan Kok.I guess you can called small yam or taro.It's has the same texture and color as the regular taro.Anyway,I know lots of chinese like to use fan kok to make soup. I bought some fan kok on sale month ago,I guess the only way I know how to cook fan kok is to make soup.This fan kok soup is delicious and healthy.


5-6 pieces fan kok,peeled ,washed and cut 1/2
5 liter water
2 small carrot,peeled,washed and cut 2 inch
1 large piece pork in bone,cut into4 pieces
salt to taste
some cut scallion Method:

1:Prepare a large stock pot with 1 liter water at high heat.When water rolling boil add in pork in bone .Cook for 5 minutes until the oil surface,remove pot from heat .Wash pork in bone with cold water,set aside.
2:Use the same pot ,fill with 4 liters water , pork in bone,carrot and small yam.Cook at medium heat for 1 hour or more.Add in salt to taste.
3:Dish our and serve warm.

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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.