Sunday, May 29, 2011

Spicy Sesame Chicken with Asparagus

Sesame chicken is one of the popular Chinese-American food sold in any Chinese restaurant in States.It's doesn't matter what type of ethnicity you are ,if you live in States I'm sure you have taste this food most of the time.Frankly speaking,making sesame chicken at home required little more work.So to make life easier,most people just place their order from the Chinese restaurant.Anyway ,I seldom buy sesame chicken from the restaurant.I prefer to make sesame chicken at home because I can tweak my desire taste.Or may be it's another way to avoid MSG intake since I cook the food myself..









Ingredients:(A)
4 pieces boneless chicken breast,about 2 lbs,cut chunk
1 tbsp salt
2 tbsp sugar
1 tbsp ground black pepper
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1/2 cup all purpose flour
1/4 rice flour

1 cup oil for frying

Sauce:(B)
2 tbsp hoisin sauce
1 tbsp oyster sauce
2 tbsp Chinese rice wine
1/2 cup sugar
1 tbsp dark soy sauce
1 tsp salt
1 tbsp minced garlic
2 tbsp sambal olek(spicy chili sauce)
1/4 cup water
2 tbsp corn flour+4 tbsp cold water(to thicken the sauce)

1/2 lb asparagus
2 tbsp roasted sesame seeds
Method:

1:Mix ingredients (A) in a medium bowl ,season for 2 hours or longer.Heat oil in fryer or skillet at medium heat 350F.Combine rice and all purpose flour together in a shallow bowl.Coat seasoned chicken with flour mixture,shake the excess flour before toss in the fryer.Fry until golden brown,dish out and set aside.
2:Wash and cut asparagus about 3 inch each,microwave for 2-3 minutes at high or steam until soft,dish out and run under cold water.
3:Prepare skillet with 2 tbsp oil at medium heat.Add in garlic,fry for 30 seconds before add in all ingredients,mix well.Check the seasoning.
4:Toss in fried breaded chicken chunk and steamed asparagus into the sauce,mix well with spatula.
5:Dish out,sprinkle with roasted sesame seeds before serve wamrm.











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Monday, May 23, 2011

Steamed Salted Trout with Boneless Chicken in Bean Paste

I love good salted fish like "mui heong"(mackerel) but to get a good salted fish in States is not easy...either it's comes soaked in oil or in dry form..But still we can get"Asian Made" salted fish in major Asian market in NYC.I know salted fish is an inexpensive food in any Asia countries but the "Asian Made" salted fish sold here is quite pricey.I tried trout salted fish before and found it's acceptable.The only thing is that this kind of fish is skinny and not salty at all..Well,beggars can't be choosy,right? As long as it's tasty and feel good,why not?









Ingredients:
3 pieces boneless chicken thigh,cut chunk
6 salted trout fish,pan fried and cut 2 inch each
2 tbsp tauchu(fermented fine bean paste)
1 tbsp minced garlic
1 tbsp sugar
1 tsp salt
2 tbsp Chinese rice wine
2 red chili pepper,sliced thin
handful cut scallion

Method:

1:Combine all the ingredients except scallion in a deep plate,mix well.Marinate and store in fridge overnight cover with lid.
2:Prepare steamer with water at high heat.When water is rolling roll boil,place the salted fish chicken mixture in a stainless plate and steam for 45 minutes to 1 hour with cover on the steamer.
3:Remove salted fish chicken mixture from steamer.Check the seasoning.Add soy sauce if necessary,toss some scallion before serve warm with rice as entree.

Marinate all the ingredients vernight before steam.









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Wednesday, May 18, 2011

Char Siu (Roast Pork Chinese Style)

Char Siu literally means "fork burn or roast" .Char being fork (both noun and verb) and siu being burn/roast) after the traditional cooking method for the dish:that have long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire.Char siu is a very popular Chinese dish that every Chinese or Chinese speaking community loves it dearly.We can easily get char siu in any authentic Chinese restaurant in Chinatown in States.If you don't live near Chinatown or don't have any authentic restaurant nearby,don't worry!! Making Char siu at home is easy and simple as long as you have oven or grill.You don't need to be rocket science to make this simple and yet delicious meat at home!! Furthermore, the ingredients used for this roast pork is very basic ingredients that any Chinese household will have it in their kitchen!








Ingredients:
5 lbs shoulder cut pork or pork rump
1 tsp five spices powder
1/2 cup sugar,or more if you prefer sweeter
1 tbsp caramel soy sauce(thick sauce)
3-5 tbsp Hua Diao Jiu or rice wine
2 tbsp soy sauce
2 tbsp oyster sauce
2-3 tbsp honey or maltose for brushing
Method:
1:Combine all the ingredients except maltose or honey and pork in a large container and marinate overnight in the fridge.
2:Preheat oven to 375 .Prepare a thick aluminum foil over 12x6 baking sheet,place marinated pork on it.Bake in oven for 45 minutes to 1 hour or until charred.Remove from oven, broil for 5 minutes before basting with honey or maltose to get the shinny and tangy sweetness texture.
3:Sliced and serve warm as appetizer or main dish.

Note:
Store the remaining char siu in freeze if you can't finish within 2 days in for further use.Ideal to use for fried rice or fried noodles or roast pork bun or pastry..






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Friday, May 13, 2011

Fried Mee Hoon(Rice Vermicelli) with Chicken and Shrimp


Bee Hoon (vermicelli ) is one of the popular food for many Asian.Personally I prefer bee hoon then mee (soft yellow noodle) because of the texture and versatility.I like fried bee hoon or been hoon in soup or semi-sauce bee hoon..All type of cooking method of been hoon is welcome as long as it's been hoon.!!










Ingredients:
1/2 pack dry bee hoon(rice vermicelli) soaked until soft with warm water
2 tbsp minced garlic
1 pieces boneless chicken breast,about 250 gm sliced thin
10 pieces fish ball,sliced
10 medium shrimp,de-shelled and deviened
eggs,beaten
200 gm cabbage,sliced thin
1 stalk scallion,cut
some cut red chili with soy sauce on side

Seasoning:

3 tbsp oil or more
3 tbsp oyster sauce
2 tbsp caramel sauce soy
1 tbsp ground white pepper
2 tbsp soy sauce
salt to taste




Method:

1:Heat 12 inch wok with high heat with oil.When wok hot enough,crack in eggs,make scrambled eggs,dish out set aside.
2:Use the same wok add in some oil and garlic,fry until golden brown.Add in chicken,fish ball and shrimp.Stir-fry for 2-3 minutes then dish out set aside.
3:Add in been hoon,cabbage and all seasoning together,use tall chop stick and spatula to mix all the ingredients well for 5-10 minutes.Toss in scramble egg ,shrimp,chicken and fish ball into the been hoon mixture,mix well for another 5 minutes.
4:Check the seasoning before remove from heat.Add in cut scallion.Serve warm with cut red chili or your desire sauce.








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Monday, May 9, 2011

Stir-fry Smoked Tofu with Chicken and Black Fungus

Smoked Tofu or Seasoned Tofu is a very distinctive form of tofu that have great flavor and firm texture.This type of tofu is suitable for stir-fry or steamed.I understand Taiwanese love this type of tofu because it's good pairing with congee or porridge. You can get various flavor of smoked tofu in any Asian market at chiller section .On top of that the shelf life is quite long compare with others regular tofu..Since I have some leftover wood ear mushroom or black fungus,I combined both with chicken meat to make a wonderful comfort dish.Not much seasoning needed since the tofu have it's own flavor..









Ingredients:

1 pack smoked tofu ( comes in 4 pieces about 1 inch each) sliced thin
300 gm boneless breast chicken ,sliced + 1 tbsp soy sauce
1 tbsp minced garlic
2 inch ginger,peeled and sliced thin
2 ear wood mushroom,soaked until soft and cut strip
1 small carrot,peeled and sliced
1 stalk scallion,washed and cut
1 tbsp chicken bouillon powder
2 tbsp sesame oil
salt to taste
2 tbsp oil
1/4 cup water



Method:

1:Heat medium skillet at medium high heat with oil.Add in ginger and garlic,fry until fragrant then add in chicken meat.Stir-fry for 2-3 minutes before add in smoked tofu,black fungus,chicken bouillon powder and water.
2:Increase heat to high,toss all the ingredients well with spatula for 5-10 minutes until the water steep into the tofu and meat.Then add in carrot and sesame oil.Check the seasoning before add in cut scallion.
3:Dish out and serve warm with rice or congee.










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Thursday, May 5, 2011

Steamed Flounder with Soy Sauce,Sake and Shallot


Another steamed fish post!! This time I steamed flounder!!This fish has the finest and softer meat texture that I loved! Of course, steamed fish method is a healthy method of cooking compare with deep fried fish method but for me I likes both method of cooking as long as it's FLOUNDER or fish!! To make the flounder taste fantastic,I fried some shallot,ginger and garlic to top on that fish after steamed!! On top of that I heated the pan with some oil at high heat for few minutes then add some soy sauce and sake to combine together before pour on the fish..This method of oil heating with soy sauce and sake taste better rather then just pour soy sauce and sake on the fish..Honestly, I can eat this type of fish everyday!! Viola!!








Ingredients:
1/2 portion flounder,cleaned(if the flounder size is big just cut into 1/2 but it's just moderate size use the whole fish)
2 inch ginger,peeled and shredded fine
2 tbsp minced garlic
2 shallot,peeled and sliced thin
3-4 tbsp oil
2-3 tbsp soy sauce
3 tbsp sake or wine if you don't have sake
1 red long pepper,sliced
handful of cut cilantro



Method:

1:Prepare steamer with water at high heat.Place flounder and sliced red pepper in a stainless steel plate.When water rolling boil,place flounder in the steamer and steam for 15-20 minutes..If your fish is bigger steam longer.
2:Meantime,heat skillet with oil at medium heat.Add in shallot ,ginger and garlic,fry until golden brown,dish out and set aside.Use the same skillet heat at medium heat,when the skillet is hot enough ,immediately add in soy sauce and sake.Remove skillet immediately from heat.
3:Remove fish from steamer plate to your desire plate.Pour soy sauce mixture on the steamed flounder before top with fried ginger,shallot,garlic and cilantro.Serve warm immediately.









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Sunday, May 1, 2011

Double Boiled Silkie Chicken with American Ginseng ,Cordyceps Sinensis and Dried Scallop


I have many Chinese friends who loves to takes Chinese herbs or we called it's as Chinese Nutrition Therapy . Chinese food therapy is a modality of traditional Chinese medicine(TCM) like American ginseng(fah kei sam),Chinese Angelica (Dong Quai),gojiberry(ke zhi),gingko, wai san,fragrant solomonseal rhizome or rhizoma polygon,Cordyceps sinensis, Caterpillar Fungus and many more..But for me, I not used to eat this kind of herbs and not very knowledgeable how to make it in the proper way to benefit my health....I understand each combination of the herbs have a real meaning like "yin and yang" toward our body and mind. Years ago, I bought a bunch of Chinese herbs for my confinement (gave birth) but until today I still have some leftover in freezer.To be precise,the American ginseng and cordyceps sinensis I had is more then 6 year old.So in order to make this soup I bought a Silkie chicken...Hubby is not interested in any kind of Chinese soup,so it's just my 6 year old daughter and me to consume this wonderful and luxury soup!! I only used half of the chicken and ingredients this time since my double boiler is not big enough to make the whole chicken.I will make the rest of the other half ingredients next week. It's a great soup not to said it's taste delicious too!! Priceless!!







Ingredients:

1/2 Silkie chicken(black chicken)
3 dried scallop(canpoy)
15 strands dried rhizome of Polygonatum odoratum(yu zhu)
4-5 cordyceps sinensis or caterpillar fungus (Dong Chong Xia Cao)
4-5 slices American Ginseng or Panax Ginseng(Xi Yang Shen)
15 dried longan(long yan rou)
5-6 slices Angelica Sinensis(Dong Quai)
2-3 cups water(depend of the size of your double boiler)
1 tbsp seasalt or to taste



Method:

1:Wash all the herbs ,set aside.Clean the silkie chicken,remove the head or unwanted organ before cut into 4 pieces.*Note: I only used 1/2 of herbs and Silkie chicken*

2:Prepare steamer with water at high heat.Place Silkie chicken and herbs except salt in double boiler before add in water.Close double boiler with lid.When steamer is rolling boil,slowly place double boiler into the steamer.Reduce the heat to medium low.Simmer the Silkie chicken for 4- 5 hours.

3:Add in seasalt before remove the chicken from steamer.Dish out 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.