Sunday, October 27, 2013

Chicken with Korean Gingseng and Herbals Soup

Our weather is getting colder day by day during these Autumn season.I been cooking quite alot of Chinese herbal soup during these cold and windy period.I also take this opportunity to consume the precious Korean ginseng that I bought from my previous trip to Korea.This 6 years old Korean ginseng was grind as powder and it's easy to take with any food or plain water but I still prefer to mixed with herbal soup.






Ingredients:
1 whole chicken,clean and cut into 10 pieces(remove some skin)
1500 ml water,add extra if needed
2 tbsp seasalt or to taste


Herbs:
10 pieces large red dates,washed
50 gm gojiberries
50 gm solomonseal rhizome
9-10 slices bei qi/huang qi(Radix Astragali)

6 years Korean Ginseng(grind)




Method:

1:Prepare a large stock pot with water at high heat.Toss in all clean herbs ingredients except gojiberries in the soup pot.
2:When water rolling boil,add in cut chicken.Boil the chicken with herbs for 30 minutes.Then add in gojiberries and seasalt.Reduce heat to medium and cook for another 30 minutes.
3:Check the seasoning.Dish soup out into bowl.Scoop 1/8 Korean ginseng into the individual bowl and mix well.Serve warm.








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Sunday, October 20, 2013

Stir-fry White Cuttlefish with Celery in Spicy Assam Sambal Sauce

One of my favorite seafood is squid or cuttlefish.I think both of them are almost the same species since they comes from the same family.Their size and appearance are slightly different but overall the texture are the same:chewy and rubbery. There are so many way I can cook squid or cuttlefish but I still prefer to stir-fry with assam sambal.





Ingredients:

1 large white cuttlefish,clean and cut strip or crisscross
4-5 sleeves celery,washed and cut strip
1/2 bell pepper,slices thin

1 pack of ready made Assam Sambal paste for Seafood (any brand)
homemade chili (3-4 red chili pepper,4-5 cloves garlic,3 shallot peeled and grind)*optional*
1 tsp tamarind powder
2 tbsp sugar
1 tbsp salt or to taste
4 tbsp oil





Method:

1:Heat wok with oil at medium high heat.Add in assam sambal paste and homemade chili,sautee for 1-2 minutes or until fragrant.
2:Toss in celery,bell pepper,cuttlefish and all the seasoning,stir and mix well for 3-4 minutes.Do not overcook the cuttlefish,if not it's will be tough and hard.
3:Check the seasoning.Dish out and serve warm.




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Monday, October 14, 2013

Stir-fry Cauliflower with Garlic

Long island  grown cauliflower is in season now.The local grown cauliflower is huge and pretty.I can't resist not buying it.When I was at my mom's,she teach me how to cook soft and tender dish especially vegetables.Usually I will boil or microwave cauliflower before stir fry but I think my mom's cooking method  is better than mine.She used a little hot or warm water with the wok lid when cooking dishes.Using warm or hot water will increase the cooking time faster plus the wok was cover with lid also will help the cooking process efficiently.




Ingredients:


1/2 cauliflower,cut floret and washed
1 small carrot,peeled and slice

5-6 cloves fresh garlic,peeled and minced
2 tbsp oyster sauce
salt to taste
3 tbsp canola oil
1/4 cup hot water






Method:

1:Prepare  wok with oil and garlic at medium high heat.Fry garlic for 30 seconds then add in cauliflower,carrot,seasoning and hot water.Cover the wok's lid on the wok.Cook for 1 minute.
2:Use spatula to stir the vegetables,check the seasoning.(Do not cook too long,the veggies might lost the color and benefits) make sure the veggies still retains the crisp and crunchiness.
3:Dish out and serve warm.










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Sunday, October 6, 2013

Sweet And Spicy Pork Rib

Couple of days ago I bought 2 racks of ribs in a pack at BJ's..I used 1/2 of the rack to make some sweet and spicy pork ribs.The rest I will keep to make other dish.(still thinking what to make)Although sweet and spicy ribs take a little effort to make/cook but the hard work is really paid off.This type of comfort food is great to pair with steamed white rice or noodles.





Ingredients:

1/2 rack of ribs,about 6 ribs ,cut 1/2 each

Seasoning:
1 tbsp salt
1 tsp ground black pepper
1 tbsp garlic powder
2 tbsp sugar

Coating:
1/2 cup all purpose flour
1/4 cup rice flour

Sauce:
1/2 cup ketchup
2 tbsp chili sauce
2 tbsp Bar B Que sauce
1/2 cup apple cider vinegar
3-4 tbsp sugar or more to taste
1 tsp salt or to taste


3 cloves garlic,peeled and minced
1 medium onion,peeled and slice
3 slices of fresh pineapple,cut small or pineapple in can

1 cup canola oil





Method:

1:Combine the ribs with the seasoning in a container,rub well and store in fridge overnight.
2:Heat oil in fryer or wok at high heat.Coat flour mixture with the seasoning ribs,shake the excess flour before place in the hot oil.
3:Fry the ribs for 10-15 minutes,remove and set aside.
4:Heat wok with some oil and garlic at medium high heat,fry for 30 seconds before toss in all the sauce ingredients.Then toss in onion and pineapple,mix well.Check the seasoning.
5:Toss in fried ribs into the sauce,mix well.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.