Saturday, March 31, 2012

Spicy Cashew Nuts Chicken with Kung Pao Sauce

It's been ages since I cook cashew nut chicken.This dish is a popularActually cashew nut,almond nut and peanut(kong pau) cooking style and technique are similar especially the taste of the sauce .To make this easy and simple dish, I used Lee Kum Kee ready pack Kong Pau sauce to make this cashew nut chicken.Beside that I used one of my favorite vegetable: chayote.I like the crunchiness texture of this vegetable.It's up to the individual cook to use their own desire vegetable or meat to make this kind of  easy dish at home.

1 lb chicken tender,cut cube + 1tbsp chicken bouillon powder
1 chayote,diced ( vegetable look like pear shape)
3 serrano pepper,diced
1 large onion,peeled and diced
3 broccoli stalks,peeled and diced
10 dried chili pepper*optional*
1 pack Lee Kum Kee Kung Pau sauce (8 oz)
salt or soy sauce to taste
1 tbsp sugar
1 tbsp minced garlic
1 cup roasted cashew nuts
2 tbsp oil

1:Heat wok with oil at medium high heat with garlic and dried chili pepper.Stir-fry  for 30 seconds before add in chicken.Stir the chicken for 1 minute ,add in the kung pao sauce.
2:Add in all the diced vegetable,increase heat to high.Keep stirring all the ingredients well.Check the seasoning if salt needed.
3:Dish out ,top with roasted cashew nuts.Serve warm with rice.

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Sunday, March 25, 2012

Steamed Roasted Pork Bun (Cha Xiao Bao)

It's been ages since I make any steamed Cha Xiao Bao or Steamed Roast Pork Bun.I bought some Hong Kong Lily flour back from Malaysia  but don't have the chance to make any until now.Today when I want to prepare the dough, I found it's has has weevils (bugs) all over the flour!! Yucky!! I quickly trash it away before it's spread to my other grains!!  Here gonna my 2 kilos Hong Kong Lily flour which I brought back from across the ocean and mountains!! Make me so sad and depressed!! yeah!! I'm so dramatic!! I still remember the customs gave me hard time becos my luggage was overweight!! Luckily, I found a pack of pau or boa flour ( low protein flour) that is still usable..As for the filling,I used homemade chinatown-style-roasted-pork-butt-char mixed with special seasoning  plus gelatin sauce.Enjoy!!

Ingredients for Dough:

500 gm boa flour ( low gluten flour)
1 cup water
1/2 cup sugar
1 tsp instant active yeast
50 gm shortening
1 tsp baking powder

3 cups diced roasted-pork-butt-char
4 medium onion,peeled and diced
1 1/2 cup green peas (thawed)

2 tbsp oyster sauce
2 tbsp dark soy sauce
3 tbsp soy sauce
1/2 cup sugar
salt and ground white pepper to taste
4 tbsp corn flour + 1 tbsp gelatin + 1/2 cup cold water dissolved
2 tbsp oil
*adding gelatin into the sauce mixture will not only have the soft velvet thickness but delicious too .It's also easy for wrapping*

Method for Filling: *can be prepare one day in advance*

1:Prepare wok or large skillet at medium high heat with oil.Add in onion and diced roast pork.Stir-fry for 5 minutes before add in all the seasoning except corn flour /solution mixture.
2:Add in green peas,mix well.Check the seasoning.Add in the corn flour solution/mixture.Keep stirring until the bottom to prevent from sticking,about 4-5 minutes.Remove the filling and cool completely before wrap.

Method for Dough:
*prepare parchment paper 2 1/2 inch x 2 1/2 inch about 20 pieces*
1:Combine all the dough ingredients in a large mixing bowl.,mix well with hand.Knead the mixture into a smooth dough.
2:Roll the dough in oblong before divide the dough into small ball,about 38-40 gm each..Flatten each small ball dough with your palm.Then use rolling pin to roll the dough flat like a disk.
3:Scoop 2 tsp filling or 1 full tsp filling onto the center of the wrap dough.Pleat all the edges together to close before gather at the center.Place each ready to steam bao onto a parchment paper .Cover with damp cloth or towel paper until the dough doubles in size.
4:Prepare water  steamer at high heat.Arrange bao in steamer when the water rolling boil.Steam over high heat for 6-8 minutes.
5:Remove the cover quickly when open to prevent the water from dripping over the bao.Serve bao warm with tea or coffee.

divide the dough into small ball

roll the dough into disk shape
roasted pork filling
wrapping *sorry nobody can hold my camera for me,so no tutorial how to pleat the edges*
ready pleat and wrap,transfer to tray for proofing.

ready to steam in steamer
ready to serve boa.

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Tuesday, March 20, 2012

Chinatown Style Roasted Pork Butt (叉烧肉) Char Sui

Roasted Pork Chinatown style is a popular hawker store food available in any Chinatown restaurant or Chinese speaking community store.I love the "barbecued" pork and ribs in Chinatown. They have a distinct pork flavor, a glossy sheen that implies the sweet glaze beneath, and a glowing red-pink color that penetrates the surface.This time I adapted the recipe from my newly bought cook book "Delicacies of Chinatown".I found all the recipes in this cookbook is really easy to follow.Beside that I realized this author used easy to get ingredients no matter where we are or to be precise where we can find Asian store we have no problem getting any of the ingredients.

1 vacuum pack pork butt,6-8 pounds or pork belly (I bought from BJ's)
4 tbsp minced garlic

3-4 pieces "fu-yee" (fermented tofu) or called as reddish cheese or tofu cheese
1 1/2 cup sugar
4 tbsp maltose
1/2 cup light soy sauce
5-6 tbsp oyster sauce
2 tbsp dark soy sauce
1 tbsp five spices powder
6 tbsp "Shaoxing" wine or Chinese rice wine
few drop red food color

1:Remove the skin of pork belly or pork butt,cut the meat into thickly large strips.
2:Combine all the marinade ingredients in a large container ,mix well until the sugar is completely dissolves,add in minced garlic and strips pork,mix well.Marinate in fridge for overnight.
3:Preheat oven to 400F.Line aluminum foil over a baking tray.Arrange a roasting wired rack over the tray.Place the marinade pork over the wired rack.Roast the pork in oven for 20 minutes.
4:Dish out,dip the pork belly with the marinade sauce.Continue to roast for 30-45 minutes until cooked through.Dish out.
5:Bring the remaining marinade sauce to boil,cook until thicken.Remove from heat and pour over the roasted  sliced pork .Serve as appetizer or main dish .

This roasted pork is ideal to used as filling for char sui bao or fried rice or fried noodle.

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Thursday, March 15, 2012

Braised Tofu(Bean Curd) with Enoki Mushroom,Shrimp and Chicken

I like this tasty and delicious tofu dish with shrimp,chicken and enoki mushroom.My version of comfort  food for chilly cold winter..Beside that this tofu dish is easy and simple to cook not to said it's healthy too!!

1 block silken soft tofu,cut into 6
1 pack enoki mushroom,discard the bottom and wash
10-15 medium shrimp,un-shelled
200 gm boneless chicken breast,sliced +2 tbsp corn flour+2 tbsp soy sauce

1 tbsp minced garlic
1 tbsp oyster sauce
1 tbsp chicken bouillon powder
salt to taste
1 cup water
1 stalk green scallion,cut
2 tbsp oil

1:Heat wok or skillet at medium heat with oil and garlic.Fry until golden brown,then add in water,soy sauce,oyster sauce and chicken bouillon powder.
2:When the gravy bubbly boil,add in chicken mixture.Use spatula to move the chicken,cook for 2 minutes before add in enoki mushroom ,shrimp and tofu.
3:Simmer for 5 minutes,toss in scallion .Check the seasoning before dish out and serve warm.

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Thursday, March 8, 2012

Ddeokbokki or Tteokbokki (Spicy Korean Rice Cakes)

Ddeokbokki or tteokbokki is one of Korea’s most popular street foods, consisting of chewy cylindrical rice cakes in a spicy red pepper sauce .I recalled the first time I had Ddeobokki was at a small restaurant in Seoul.When I was in Seoul,I saw many hawker stalls or side street vendors selling  Ddeokbokki everywhere. In fact, I bought quite a few snacks and foods when I was there last summer during our vacation.Too bad, due to my luggage overweight I have to left it at my mom's home in Kayel.I like my food spicy,I mean very very spicy!! The Ddeokbokki I had in Seoul was not spicy at all.Don't fool by the red color appearance thinking it's really spicy becos it's red!! I bought this pack of oval shape rice cake many months ago at Korean store in Queens.This pack doesn't comes with any sauce on the side..but that not a problem.I still have plenty of gochujang (Korean chili paste) left over from the last time I cooked Korean food.Instead of regular ddeobokki ,I added chicken in the Tteok  becos I know Mishu won't eat the plain ddeobokki.First of all ,she is not fond of Korean food.I guess Korean food for her taste bud is not appetizing.She said Korean food doesn't taste good,guess it's don't have the sharpness in taste like Chinese or Malaysian food which is highly seasoned; concentrated flavor, intense, pungent, and as such piquant, hot, spicy and sharp, with an intense aroma.


I pack oval shape tteok ,about 2 lbs soaked water for 20 minutes before drained
4 pieces chicken tender,sliced
1 pack regular fish ball *don't have fish sheet at home * sliced
I  nos cabbage ,cut crosswise into large pieces
2 spring green onion, thinly sliced
roasted sesame seeds for sprinkle

3 tbsp minced garlic
3-4 tbsp  gochujang (Korean chili paste) if you prefer spicy add extra
1 tbsp chili powder *optional*
2 tbsp sugar
2-3 tbsp sesame oil

1 sheet kelp
20 clean anchovies
600ml water


1:Combine all the ingredients (C) for broth in a medium stock pot at high heat.Bring it to boil,reduce the heat to medium,let it simmer for 20 minutes before discard kelp and anchovies.
2:Add in ingredients (B)seasoning into the broth,mix well with spatula.When it's bubbly boil,add in chicken,fish cake,cabbage and rice cake.
3:Keep stirring the ingredients for 15-12 minutes to prevent rice cake from sticking at the bottom.Check the seasoning.
3:Remove from heat.Dish out ,sprinkle with roasted sesame seeds,spring onion and cut chili and serve warm.

The second day Ddeokbokki look different but taste better.The sauce or gravy absorbs into the rice cake make this dish full-bodied savory .

cut cabbage
slices chicken tender
slices fish ball
minced garlic
kelp and anchovies with water in stockpot
oval shape Tteok

gochujang (Korean chili paste)

Ddeokbokki (Spicy Korean Rice Cakes) in the stock pot,ready to serve.

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Monday, March 5, 2012

Stir-fry Little Neck Clams in Chili Sauce

Recently when I visited Chinatown,I bought 2 pounds of Little Neck Clams on sale. The Little Neck was so fresh and delicious.For me who loves spicy food,I prefer to stir-fry the clam with chili sauce instead of eaten raw or steamed..What is a little Neck? Here is the link to understand more about  Little Neck Clams.


2 pounds little Neck Clams.Rinse couple of time before soak in cold water with 1 tbsp salt
1 inch old ginger,scrape the skin ,shredded thin
1 tbsp minced garlic
2 tbsp chili sauce or sambal
1 tbsp sugar
1 tbsp bean paste or taucu paste
salt to taste
handful cut cilantro
1 fresh chili pepper,sliced
2-3 tbsp oil


1:Heat skillet or wok in oil at medium heat.Add in garlic and ginger,saute until fragrant,then add in chili paste and bean paste(taucu),mix well for 30 seconds.
2:Add in sugar and salt before toss in the clean Little Neck Clams and cut pepper.Increase heat to high.Make sure to stir all the clam well with the spicy sauce until all the clams open up ,about 1-2 minutes.Do not over cooked the clams.Check the seasoning.
3:Toss in the cut cilantro,before dish out.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.