Thursday, March 31, 2011

MoPo ToFu with Szechuan Peppercorn

Mapo Tofu is a typical Chinese dish from Sichuan..Not mistaken this hearty tofu dish is not only popular in Chinese speaking community in United States but also in Chinese-American restaurant or take out restaurant too..There are many different type of Mapo Tofu recipe out there..Some people use the authentic ingredients to make this dish but for me I used szechuan peppercorn ,ground fermented bean paste and chili in garlic sauce from Lee Kam Kee as the base sauce for this dish.I dunno whether the ingredients I used authentic but this dish taste good!! All I need is minced meat (pork or beef or chicken) and bean curd (tofu)!! Viola!! What a great spicy soft tofu with steamed white rice for dinner!!

Ingredients: 1 block soft or silken tofu,cut cube or small 1 tbsp minced garlic 2 tbsp oil 300 gm minced meat 1 tbsp szechuan peppercorn 2 tbsp ground fermented bean paste 2 tbsp chili in garlic sauce (LKK brand)*add more if you like extra spicy* 1-2 tbsp sugar 1 tbsp ground chicken bouillon powder salt to taste 1 cup water 3 tbsp corn starch +3 tbsp cold water=dissolve(to thicken the sauce) 1 stalk scallion,cut small szechuan peppercorn Method: 1:Heat deep medium large skillet with oil ,szechuan pepper and garlic at medium heat.Fry garlic for 30 seconds,add in ground fermented and chili in garlic sauce.Fry for another 1 minute before add in minced meat and water. 2:Keep stirring for 5-10 minutes before add in chicken bouillon powder,salt and sugar.Slowly pour in corn flour dissolved to thicken the sauce,use spatula to mix the starch well.Check the seasoning before add in cube tofu. 3:Slowly move cube tofu with spatula in the sauce for 1 minutes before remove from heat.Try not to break the cut tofu into mushy form.Sprinkle with cut scallion before dish out and serve warm with steamed white rice.

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Sunday, March 27, 2011

Steamed Tilapia Fish with Tauchu Minced Meat

One of my favorite fish I like to get at Asian market is whole tilapia .I like the satisfied feeling of eating fish whole with head and bone attached rather than boneless fish..My 6 year old daughter Mishu share the same idea with me.Actually Mishu is braver than her dad who refused to eat chicken or fish with bone or head attached..For Western people eating whole fish with head and bone attached is a "no,no"!! They are never train to eat whole fish or meat with bone or head attached when they are growing up...I guess it's a culture different and for safety reason.Anyway, both of us,mother and daughter really enjoy this scrumptious and luscious steamed tilapia with meat sauce..We both ate the whole fish until the head left!! What a lip-smacking dinner for both of us!!


1 whole tilapia,about 2 lbs clean out the stomach cavity, remove the gills and surrounding tissue, and scale .Leave head attached and use a sharp knife to slit deep into the middle or request fishmonger to clean it for you

2 inch old ginger,peeled and julienne
2 tbsp minced garlic
2 shallot,peeled and sliced
2-3 tbsp oil
200 gm minced meat(pork or beef or chicken)
1 tbsp taucu(fermented ground bean paste)
1 tbsp soy sauce
2 tbsp sugar
4-5 tbsp water
1 red chili pepper,sliced handful cut scallion


1:Prepare the clean fish on a large stainless plate that will fit into a steamer.Spread julianne ginger all over the whole fish.Prepare steamer with water at high heat.When water rolling boil,place the whole fish onto the steamer rack.Cover tight with lid.

2:Steam fish for 15-20 minutes.Meanwhile,heat skillet or pan with oil.Add in sliced shallot and minced garlic ,fry until fragrant or lightly brown before add in minced meat and tauchu(fermented ground bean paste).Saute for 5 minutes ,add in water,soy sauce and sugar,mix well.Check the seasoning before remove from heat.

3:Careful remove steamed fish from steamer,move fish to another plate or leave fish as it's..Pour the meat mixture on top of the fish.Sprinkle sliced red pepper and cut scallion on the fish

4:Serve steamed fish warm or hot with rice as main dish immediately..

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Tuesday, March 22, 2011

Sake(Salmon) Chirashi-zushi

Chirashi-zushi is a type of sushi that has a number of toppings, “scattered” on a bed of loose sushi rice. The word "chirashi" literally means "scattered," so this is basically a big bowl of rice mixed with fish, vegetables, and additional ingredients of your choice.For me, I'm going to just use salmon for chirashi.The reason is , I bought a very large piece of salmon ,about two and half pound from BJ's wholesale to make sushi for hubby.These days salmon is quite pricey but we still prefer salmon rather than tuna because salmon have soft buttery texture and it's flesh is smoother than tuna or others fish..In my household it's just 3 of us,so the amount of salmon I bought is quite alots for us.As usual before I used the salmon, I have to freeze the salmon first before defrost it to use for safety reason..I understand there is some different between chirashi rice and sushi rice.Chirashi rice contains more vinegar then regular maki or sushi rice..Anyway,making chirashi is no brainier!! If you have problem rolling maki or shaping sushi rice Chirashi is an ideal way for you to make Japanese raw fish dish,not to said it's has lesser work involved..Simple and easy,yet delicious!!

For making su-meshi/ vinegared rice

1 cup calrose rice/sushi rice
4-5 tbsp mixed sushi vinegar
1 tbsp granulated sugar
1/2 cup water

Yield 2 person

300 gm salmon ,sliced thin or about 1/2 inch each
1 cucumber,peeled and sliced thin(deep into cold water to retain crunchiness)
roasted sesame seeds
tobiko/masago / flying fish roe
soy sauce


1:Remove rice from rice cooker after it's cooked.Toss in mixed sushi vinegar and sugar,mix well with rice spatula.Scoop 2 scoop of vinegar rice into a wide bowl or deep plate.
2:Place 5-6 slices or more salmon on top of the rice,some tobiko and some sliced cucumber.Sprinkle some roasted sesame seeds.Serve with wasabi and soy sauce.

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Friday, March 18, 2011

Braised Chicken with Red Potato in Pressure Cooker

Have you ever used red potato for braising? Well, for me I never buy any red potato for stewing or braising..I always use Idaho potato which have buttery texture for cooking but never red potato..Couple weeks ago when I shop at Meat Farm,saw bag of bags of 5 lbs red potato on the rack.So I grab a pack and throw in my shopping cart,there you go...but I have no idea what to do with this red potato..I should use this red potato for braising before it's grow sprout or rotten...To my surprised, red potato texture is not as buttery as Idaho potato but it's have soft and smooth texture which it's a great pairing with chicken..Furthermore, I used pressure cooker when cooking this hearty spicy-sweet tangy delicious dish..The chicken meat just fall off from the bone itself..

10 chicken drumstick
5 red potato,scrub and cut 1/2 each(no peeling)
2 tbsp minced garlic
2 inch old ginger,peeled and sliced
10 dry small pepper
2 tbsp oil
4-5 tbsp sesame oil
4 tbsp soy sauce
2 tbsp sugar
1 tbsp chicken bouillon powder
1 tbsp salt
1 cup water


1:Heat pressure cooker at medium heat with oil,garlic,dry small pepper and ginger.Fry garlic and ginger for 1 minute,then add in chicken,potato ,water and all the seasoning into the pressure cooker..
2:Close the lid and knob tightly before increase the heat to high..Cook for 10-15 minutes before shut off the heat or remove the cooker from heat.
3:Slowly release the knob of cooker before remove the lid.Check the seasoning..If necessary add some salt or soy sauce.
4:Dish out and serve warm with rice.

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Monday, March 14, 2011

Steamed Pork Dumpling

It's been a while since I make pork dumpling at home..These days we can just get ready dumpling skin in any Asian market to make our life easier but not mistaken dumpling skin with wonton skin.Wonton skin is in yellow color and have thinner texture than dumpling skin..All I need is some minced pork and the dumpling skin!! Viola!! there you goes....Steamed Pork Dumpling ready with 30 minutes!!


1 lb minced pork

2 tbsp oyster sauce

1 tbsp ground white pepper powder

2 tbsp soy sauce

1 tsp sugar

2 tbsp sesame oil

1 stalk green scallion ,washed and cut small

1 egg

I pack of dumpling skin

1 cup water for sealing

Dipping Sauce:(B)

1/4 cup soy sauce

1/4 apple cider vinegar

2 tbsp sugar

1 inch ginger,peeled and shredded

handful cut scallion


1:Unwrapped dumpling skin and cover with wet paper towel or wet clothes to prevent from drying while wrapping.

2:Combine ingredients(A) in a medium large bowl,mix well .Lay a piece of dumpling skin on your palm,scoop I tsp meat mixture in the center,brush the edges with water before fold the skin into half and seal the edges together.Pinch or crimp the edges of the dumpling to your desire design as long as it's doesn't leak out during steaming.Repeat the same procedure until the meat mixture finish.

3:Prepare steamer with water in high heat.Lay lettuce or parchment paper over the steamer or bamboo steamer to prevent dumpling skin sticking on the bottom.Place dumpling in steamer or bamboo steamer apart from each other,about 5-6 pieces.

4:When water rolling boil,place bamboo steamer in wok or steamer,steam for 20-30 minutes with lid.

5:Combine ingredients(B) in a small bowl,mix well.

6:Remove pork dumpling from steamer,serve hot with dipping sauce immediately.

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Thursday, March 10, 2011

Steamed Casserole Chicken Rice wt Salted Fish

It's been awhile I make Chicken Casserole Rice.I think the last time I ate this kind of rice was years ago.The key ingredients of this dish is Chinese sausage,salted fish,shitake mushroom,fried shallot lastly don't forget about chicken..But I didn't realised I run out Chinese sausage,so I have to cook this dish without it..Nonetheless the flavor is still great!! The most important step to make this dish taste great is to marinate the chicken with special spices overnight. To make life easier this dish can be cook in rice cooker but my 10 years rice cooker sometimes can go bonker ,so instead of using rice cooker I used steamer to steam this dish..neat and tidy to said it's healthier then fried !!


2 cups of jasmine rice,washed few times and drained
5 drumsticks,washed and cut 1/2
6-7 shitake mushroom,soaked until soft and cut 1/2
1 pack trout salted fish(6 pieces)fried until crisps and cut into 4 pieces
10 shallot ,peeled and fried
2 cups water (if use new crops reduce the water by 1/2 cup)


1 tbsp chicken bouillon powder
1 tbsp caramel sauce(thick soy sauce)
2 tbsp soy sauce
2 tbsp sesame oil
1/2 tsp 5 spices powder
1 tbsp sugar
1 tsp salt
2 tbsp minced garlic
2 tbsp oi
2 tbsp oyster sauce


1:Marinated chicken with all the seasoning in a medium container with cover for overnight.
2:Prepare steamer with water at high heat.Heat large skillet at medium heat.Drizzle some oil,when wok or skillet is hot then pour in seasoning chicken and mushroom.Stir for 2-3 minutes to get the flavor out,before toss in drained rice and cut salted fish to mix with the chicken mixture,mix well.
3:Dish out the chicken rice mixture into a medium deep aluminum plate.Steam the chicken rice mixture in steamer for 35-34 minutes or until cooked.
4:Remove rice mixture from steamer,then toss in fried shallot mix well.Dish out chicken rice to individual plate.Garnish with cut scallion.Add soy sauce or chili sauce if necessary..

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Saturday, March 5, 2011

Stir-fry Zucchini with Pork

Zucchini is available all year round ,not to said it's abundant and cheap!! Don't mistaken cucumber with zucchini even thought both look similar ..I seldom buy zucchini but last week when I was in farm market I saw 5 big and huge zucchini for $1.49 only!! For me the simplest way to cook zucchini is stir-fry!!

2 zucchini,peeled and sliced
200 gm lean pork,sliced thin
1 tbsp minced garlic
1 tbsp oyster sauce
1 tbsp chicken bouillon powder
1/4 cup water
salt to taste
1 tsp ground black pepper
2 tbsp oil

1:Heat large skillet or wok in medium high heat.Add in oil and garlic.Fry until fragrant,add in pork and zucchini..
2:Saute zucchini for 10 minutes before add in water,salt ,chicken bouillon and ground pepper.Stir all the ingredients well for another 10 minutes before remove from heat.
3:Check the seasoning before dish out and serve warm..

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Wednesday, March 2, 2011

Fried Squid with Garlic Powder

One of my favourite seafood is squid.There are many type of squid available but the one I like is white squid ..The reason why I like white squid rather then other squid it's becos this type of squid come in frozen form and was cleaned.Beside that this type of squid have meaty and chewy texture which is suitable for deep fried.


1 large white squid,about 1 lb,washed and cut
1 tbsp salt
1 tbsp garlic powder
1 tbsp sugar
1/2 cup rice flour
1/4 cup all purpose flour
2 cups oil

1:Combine salt garlic powder,sugar and cleaned squid in a bowl,mix well.Combine rice flour and all purpose flour together.
2:Heat fryer or deep wok with oil at medium high heat.Coat seasoning squid with flour mixture,shake the excess flour away before fry in hot oil at 350 F.
3:Fry squid until lightly golden brown before remove from fryer.Place fried squid on paper towel to absorbs the excess oil before serve warm with desire sauce on the side.

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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.