Veggies with White Wine Sauce

 

Ingredients:
1. 6-8 oz. bok choy, gai choy, gai lan or napa cabbage
2. 8 mushrooms (sliced)
3. 1 inch ginger (peeled and sliced thinly)


White Sauce:
1/2 teaspoon salt
1/2 teaspoon fish sauce or to taste
1/2 tablespoon sugar
1/2 tablespoon corn starch
6 tablespoons water
1 teaspoon Shaoxing wine
1/4 teaspoon sesame oil

Method:
1. Rinse the vegetables with water and drain the water dry.
2. Mix the white sauce ingredients and set aside.
3. Heat up a wok and add the cooking oil until it’s smoking hot.
4. Add ginger, stir-fry until light brown or aromatic.
5. Add vegetables into the wok and stir quickly.
6. Add mushrooms to veggies.
7. Transfer the white sauce mixture into the wok and continue to stir-fry until the sauce thickens. By then, the vegetables should be perfectly cooked, but not overcooked. Some veggies cook longer then others. Gai choy will take the longest. Bok Choy and Gai lan will take less time. And napa cabbage should take even lesser time.
8. Eat while it's hot!

Dijon Encrusted Fish

 

Ingredients:

1. 1/2 cup panko bread crumbs

2. 2 teaspoons finely copped cilantro

3. 1 tablespoon Dijon mustard

4. Salt, pepper

5. 2 filets of fish (cod, trout, tilapia, orange roughy)

1. Combine bread crumbs and cilantro. Pre-heat oven to 325 F.

2. Season fish filets with salt and peppar. Brush fish filets with mustard. 

3. Dip fish filets into bread crumb mixture for even coating. 

4. Heat oil in frying pan to medium-high heat. Lower heat to medium when oil just begins to smoke. Put fish filet down in the pain, and cook until crust is golden brown, 1 minute on each side. 

5. Depending on thickness of fish, transfer the frying pan to oven and cook until fish begins to flake, another 5-6 minutes. If fish filets are thin, continue to cook over stove at lower heat.

Chicken with Momofuku Octo Vinaigrette Recipe

 

Ingredients:
3 pounds of chicken (If you buy a whole chicken, cut it up into breasts, thighs, wings, legs; or you can buy chicken wings, legs, thighs separately)
2 tablespoons finely chopped garlic
2 tablespoons chopped peeled fresh ginger
1/4 teaspoon finely chopped fresh chili pepper
1/4 cup rice wine vinegar or rice vinegar
1/4 cup light soy sauce
2 tablespoons canola, vegetable or grapeseed oil
1/4 teaspoon Asian sesame oil
1 1/2 tablespoons sugar
freshly ground black pepper
1/4 cup cilantro


1. Preheat oven to 425F. Line a baking pan with tin foil (or
spray the pan with cooking spray).

2. Place the chicken parts on the tin foil in single layer. Place pan on highest shelf. Bake wings, legs for 25 minutes, thighs for 35 min, breasts for 45 min.

3. While chicken is baking, make the vinaigrette. Combine together the
remaining ingredients.

4. Toss the chicken wings in the vinaigrette to coat.

Baked Chinese New Year Cake

Happy Chinese New Year! Gung hay fat chow!

 

INGREDIENTS

• 4 large eggs
• 3 cups glutinous rice flour
• 3 cups whole milk
• 2 1/2 cups white or brown sugar
  
• 3 tablespoons unsalted butter, melted, plus extra for coating the baking dish
• 1 teaspoon coconut extract
• 1/2 teaspoon salt
  

INSTRUCTIONS

1. Heat the oven to 350°F and arrange a rack in the middle. Coat a 13-by-9-inch baking dish with butter; set aside.
2. Place eggs in a large bowl and lightly beat to break up yolks. Add remaining ingredients and whisk until smooth, about 2 minutes. Pour mixture into the prepared dish and bake for 25 minutes. 
3. Sprinkle with toasted coconut (optional), rotate the dish, and bake until the edges are just starting to brown and the top is just set (a bubble may form, but it will flatten as the cake cools), about 20 to 25 minutes more.
4. Remove from the oven and let cool for 30 minutes before serving. Wrap leftovers tightly with plastic wrap and refrigerate.

Yummy Pancakes

 

Ingredients

• 1 cup flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• Dash of salt
• 1 cup buttermilk (or substitute 1/2 cup milk and 1/2 cup plain yogurt)
• 1 egg
• 3 tablespoons melted butter

Directions

1. In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda and salt. 

2. Using large fork, mix in the buttermilk, egg, melted butter until well combined and smooth. 

3. Heat non-stick skillet or griddle over medium heat. 

4. Pour dollops of pancake batter onto hot griddle until a size that you want. 

5. When pancake is golden brown, flip to cook other side. 

6. Top with maple syrup, blueberries or strawberries, chocolate syrup, whipped cream. Yummmm...

Fish Ball Noodle soup

 

Something warm for cold, rainy days

Ingredients:

1 can chicken stock

1 bundle dried yellow noodles

5 fish balls

1 fried tofu fish cake

3 mini sausage links (optional)

5 leaves of napa cabbage

1. Cook noodle per package instruction. Set aside.

2. Heat chicken stock. Turn the heat to high, when boiling, add in napa cabbage, tofu fish cake, fried fish balls and mini sausages. Let it cook for a minute or two.

4. In a bowl, place in the noodle. Scoop the soup on top with ingredients to serve hot.  Eat with Sriracha hot sauce or chili hot sauce for extra oomph!

Our favorite beef pho soup restaurant

The pho broth is made from real beef bones and meat. yummm