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Wednesday, June 30, 2010

Bacon (Or Ham), Spinach & Cheese Frittata

I introduced my customers to this frittata many years ago. Today it remains one of my best-selling breakfast items. Just like omelets, frittatas are great for any meal. Add fresh fruit or a salad and some crusty bread or a muffin.

Preparation time: 15 minutes. Recipe serves 2

1 tablespoon each of butter and peanut oil (or vegetable oil)
1 cup cooked, chopped potatoes
2 green onions, chopped
4 slices cooked bacon, chopped (or 1 cup chopped ham)
1 cup fresh spinach, chopped
1/4 teaspoon salt
Dash of white pepper
4 large eggs (or 5 medium eggs)
1/2 cup Mozzarella cheese, grated
Fresh parsley, chopped fine for garnish
2 tablespoons Parmesan cheese, grated

Heat a 10 inch pan over moderate heat
While the pan is heating whip the eggs in a bowl with a wire whip until well mixed
When the pan is hot enough to sizzle a drop of water, add the butter-oil combination
When the butter stops foaming, add potatoes, onions, spinach, bacon, salt and pepper and heat for a minute or two
Add the eggs and turn the heat down to low
Let sit without stirring until eggs are set underneath
Sprinkle with Mozzarella and place under heated broiler about 3-4 inches below the heat
Remove when frittata is puffy and cheese is just beginning to brown
Garnish with Parmesan cheese and chopped fresh parsley
Cut into wedges and serve


Breakfast Burrito with Egg, Sausage and Potatoes

Preparation Time: 20 minutes. Servings: 1-2

1 large flour tortilla
1/4 – 1/2 cup each of Cheddar and Mozzarella cheese
1 1/2 teaspoon each of butter and peanut oil or vegetable o
2 eggs
Dash of hot pepper sauce
1/4 cup cooked sausage
l/2 cup cooked potatoes
2 tablespoons green or red peppers
2 tablespoons chopped onion (white, red or green)
1 teaspoon minced garlic or to taste
Sour cream

Warm the tortilla in low oven or in pan on low heat & top with cheese
Heat butter and oil over low heat in a 7-8 inch egg pan.
While the pan is heating, beat the eggs and a dash of pepper sauce in a small bowl with a wire whip until blended but not frothy.
When the fat the in egg pan is hot enough to sizzle a drop of water, add sausage, potatoes, peppers, onions and garlic, and sauté 2-3 minutes stirring or shaking the pan often (do not burn garlic).
Pour in eggs and let sit on heat until eggs begin to cook around the edges.
Stir occasionally and continue this process until the eggs are cooked but still soft and moist.
Place egg mixture on lower third of the warm tortilla.
Salt and pepper the mixture if desired.
Fold up the bottom over the filling, fold in sides and roll up tightly.
Divide in half for two servings and slide onto plates or plate whole for one serving.
Serve with salsa, guacamole &/or sour cream on the side or on top of the tortilla.
A wonderful breakfast sandwich!
As an alternative, use this same recipe to make a scramble topped with cheese and serve warm tortillas on the side.

Stir Fry Chicken Recipe in Coconut Sauce


1 can (8 ounces) coconut milk
1 1/2 tablespoons soy sauce or oyster sauce if available
1 dried chili pepper, crushed (or 1/4 teaspoon crushed red pepper)

(Remember, no sprouts yet, see “Basic Chicken Stir Fry”)
Add the coconut milk to the chicken-garlic mixture and bring to a boil
Simmer over medium heat for 5 minutes
Stir in the soy sauce (or oyster sauce) and chili
Add the sprouts and cook another minute

Pie Crust Recipe


2 cups stirred flour
1 1/8 teaspoons salt
1/2 cup plus 3 tablespoons shortening
5-6 tablespoons ice water

Combine flour and salt in a mixing bowl
Cut in the shortening with pastry blender until crumbly and size
of peas.
Sprinkle 3/4 of the ice water over the surface of the mixture.
Blend only until all the ingredients are moistened and the dough
can be shaped Add more ice water only if necessary to shape the
dough into a ball. (Do not make dough too dry or too wet) Handle
dough gently or it will be tough.
Flatten the dough out on lightly floured surface or pastry cloth
and lightly dust with flour.
Roll the dough out to a thickness of 1/8 inch in the approximate
shape of your casserole dish.
Place the crust over the filling and trim the edges. Cut vent holes.

Mexican Recipe for Layered Bean Dip

Preparation time: 15-20 minutes.

Number it serves approximately 4-6.

One 16 ounce can refried beans
4 ounces chopped onions
One 4 ounce can mild green chilies, diced
1 cup (4 ounces) of grated cheddar cheese
1/3 cup taco sauce
One 6 ounce can of black olives, sliced
One bag of tortilla chips

Spread beans on bottom of baking pan.
Sprinkle on onions, chilies and cheese.
Add the taco sauce.
Bake at 350 degrees F for 15-20 minutes.
Cover with olives.

Tuesday, June 29, 2010

Mou Shu Chicken

Try this chicken roll-up recipe made with Original Bisquick® mix from

Prep Time: 7 min
Total Time: 30 min
Makes: 6 servings

1 tablespoon vegetable oil
1 bag (16 ounces) coleslaw mix
1 package (8 ounces) sliced mushrooms
2 cups shredded cooked chicken
1 tablespoon grated gingerroot
3 tablespoons hoisin sauce
1 1/4 cups Original Bisquick® mix
1 1/4 cups milk
1 egg
Green onions, chopped, if desired

1. Heat oil in 4-quart Dutch oven over medium-high heat. Cook coleslaw mix, mushrooms, chicken and gingerroot in oil about 10 minutes, stirring frequently, until vegetables are tender. Stir in hoisin sauce. Reduce heat; keep warm.

2. Stir Bisquick mix, milk and egg in medium bowl until blended. Stir in onions.

3. Lightly spray 10-inch skillet with cooking spray; heat over medium-high heat. Pour slightly less than 1/4 cup batter into skillet; rotate skillet to make a thin pancake, 5 to 6 inches in diameter. Cook until bubbles break on surface; turn. Cook other side until golden brown. Keep warm while making remaining pancakes.

4. Spoon about 1/2 cup vegetable mixture onto each pancake; roll up.
High Altitude (3500 to 6500 feet) Cook pancakes in 10-inch nonstick skillet.

Moo Goo Gai Pan

4 chicken breast halves, skinned, boned and sliced

salt and pepper
4 cloves garlic, minced
2 cups water
1 tb cornstarch
5 tb corn oil
8 oz. fresh mushrooms, sliced
4 lb. bok choy or Chinese white cabbage, chopped
2 tb sugar
4 tb soy sauce
6 scallions, chopped

1. In a bowl, toss chicken with the salt and pepper, garlic and cornstarch
mixture. Set aside.
2. Heat 3 tablespoons of corn oil in a wok and stir in mushrooms, bok
choy/cabbage and sugar for 2 minutes. Cover and cook for 5 minutes.
Remove from wok.
3. Heat remaining corn oil in wok. Stir−fry chicken for 2 minutes over high
heat. Add soy sauce and mix well. Cover and cook for about 6 minutes,
or until the chicken is thoroughly cooked.
4. Mix in the cooked vegetables and scallions. Stir fry together for about 1
minute. Serve hot with rice.

Mandarin Noodles

4 dried Chinese mushrooms

1/2 pound fresh Chinese noodles
1/4 cup peanut oil
1 tablespoon hoisin sauce
1 tablespoon bean sauce
2 tablespoons rice wine or dry sherry
3 tablespoons light soy sauce
1 teaspoon sugar or honey
1/2 cup reserved mushroom soaking liquid
1 teaspoon chili paste
1 tablespoon cornstarch
1/2 red bell pepper -- in 1/2 inch cubes
1/2 8 ounce can whole bamboo shoots, cut in 1/2 in cubes
-- rinsed and drained
2 cups bean sprouts
1 scallion -- thinly sliced

1. Soak the Chinese mushrooms in 1 1/4 cups of hot water for 30
minutes. While they are soaking, bring 4 quarts of water to a boil and
cook the noodles for 3 minutes. Drain and toss with 1 tablespoon of
peanut oil; set aside.

2. Remove the mushrooms; strain and reserve 1/2 cup of the soaking
liquid for the sauce. Trin and discard the mushroom stems; coarsely
chop the caps and set aside.

3. Combine the ingredients for the sauce in a small bowl and stir
well to dissolve the sugar; set aside. Dissolve the cornstarch in
2 tablespoons of cold water; set aside.

4. Place the wok over medium-high heat. When it begins to smoke, add
the remaining 3 tablespoons of peanut oil, then the mushrooms, red
pepper, bamboo shoots, and bean sprouts. Stir-fry 2 minutes.

5. Stir the sauce and add it to the wok, and continue to stir-fry
until the mixture begins to boil, about 30 seconds.

6. Mix the dissolved cornstarch and add it to the wok. Continue to
stir until the sauce thickens, about 1 minute. Add the noodles and
toss until heated through, about 2 minutes.

7. Transfer to a serving platter and sprinkle with the sliced
scallion. Serve immediately.

Chinese Spaghetti and Meatballs

courtesy Rachael Ray, 2007

Show: 30 Minute Meals
Episode: Dialed In

Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 4 servings

1 pound whole-wheat spaghetti
1 pound ground pork or chicken
1 egg
2 cups puffed rice cereal
Black pepper
1 teaspoon Chinese five-spice powder, 1/3 palm full
8 scallions, 2 finely chopped, 6 cut into 2-inch lengths
2 tablespoons plus 1/3 cup tamari dark soy, divided
4 tablespoons vegetable oil, divided
2 cups snow peas, thinly sliced on an angle
1 red bell pepper, very thinly sliced
2 inches ginger root, grated
4 cloves garlic, grated
1 pound triple washed spinach, leaves stripped of larger stems, coarsely chopped
1 tablespoon toasted sesame oil, available on Asian foods aisle of market
3 tablespoons toasted sesame seeds, available on Asian foods aisle of market

Preheat oven to 375 degrees F.
Place a pot of water on to boil for spaghetti. When it comes to a boil, salt the water and add pasta to cook to al dente. Heads up: reserve 1/2 cup cooking water just before draining.

Place pork in a mixing bowl. Add the egg to the bowl. Place rice cereal in food processor and pulse into a bread crumb like consistency. Add cereal crumbs to bowl.

Add salt, pepper, five-spice powder, 2 chopped scallions and 2 tablespoons soy sauce. Mix the meat balls thoroughly. Form 1 1/2-inch balls and coat with 1 tablespoon oil, scatter onto a baking sheet and roast 15 minutes.

When the meatballs are close to done and the pasta is in, heat a large skillet over high heat with enough vegetable oil to coat the bottom of the skillet, a couple of tablespoons. Add the snow peas, red pepper, remaining cut scallions, ginger and garlic, stir-fry 2 minutes add spinach and wilt, 1 minute. Add the remaining soy sauce, about 1/3 cup, and the sesame oil then drain, add in pasta cooking water and toss to combine so pasta can soak up sauce, about 1 minute. Garnish with sesame seeds and top with lots of meatballs.

Chinese BBQ Ribs

These tasty tidbits start with an easy marinade that doubles as a glaze.

· 1 jar ( 7 oz. ) hoisin sauce
· 1/4 cup soy sauce
· 2 tbsp. rice wine vinegar
· 2 tbsp. honey
· 1 tbsp. molasses
· 2 tsp. toasted sesame oil
· 1 tsp. garlic powder
· 1 tsp. ground ginger
· 1/4 tsp. cayenne pepper
· 4 lbs. baby back ribs, cut into 4-rib pieces

1. In large resealable plastic food storage bag combine hoisin,soy sauce,
vinegar, honey, molasses, sesame oil, garlic powder, ginger and cayenne.
2. Add ribs to bag; turn to coat in marinade.Refrigerate at least 1 hour.
3. Preheat oven to 325F. Coat broiler pan and rack with cooking spray.
4. Transfer ribs to rack in single layer, reserving remaining marinade in
5. Roast ribs 1 hour. Brush with reserved marinade; continue roasting until
tender, about 30 minutes. Makes 6 servings.

Monday, June 28, 2010

Citrus Shrimp and Rice

A one-dish wonder showcasing shrimp, rice and sugar snap peas! Orange marmalade and lemon peel complement the Oriental flavors.

Prep Time: 35 min
Total Time: 35 min
Makes: 4 servings (1 1/4 cups each

2 tablespoons butter or margarine
1 package (6.2 oz) rice and vermicelli mix with almonds and Oriental seasonings
2 cups water
2 tablespoons orange marmalade
1 teaspoon grated lemon peel
1 lb uncooked peeled deveined medium shrimp, thawed if frozen, tail shells removed
1 1/2 cups Green Giant Select® frozen sugar snap pea pods

1. In 12-inch nonstick skillet, cook butter, rice and vermicelli mix and contents of seasoning packet over medium heat about 2 minutes, stirring frequently, until rice and vermicelli are light golden brown.

2. Stir in water. Heat to boiling; reduce heat to low. Cover and cook about 15 minutes or until most of liquid is absorbed.

3. Stir in marmalade, lemon peel and shrimp. Cover and cook 5 to 6 minutes, stirring occasionally, until shrimp are pink and firm. Stir in pea pods. Cover and cook 3 to 4 minutes or until pea pods are crisp-tender.

High Altitude (3500-6500 ft): Use 3 cups water. In step 2, cover and cook about 20 minutes.

Sweet and Sour Tofu

1 lb. tofu

1/4 cup lemon juice
1/4 cup tamari sauce
6 tablespoons water
1/4 cup tomato paste
2 tablespoons honey
1 teaspoon ginger
4 cloves of garlic
8 scallions, minced
1 green & 1 red bell pepper, sliced in strips
1 lb. mushrooms
1 cup toasted cashews

1. Cut tofu into small cubes; set aside. Combine lemon juice, tamari,
water, tomato paste, honey, ginger, and garlic; mix until well blended.

2. Add tofu to this marinade, stir gently, and let marinate for several hours
(or overnight).

3. Stir-fry scallions, bell peppers, and mushrooms in 2 tsp. of oil. After
several minutes, add tofu with all the marinade. Lower heat, continue to
stir-fry until everything is hot and bubbly.

4. Remove from heat and stir in cashews. Serve over rice.

Sweet & Sour Pork, Chicken, or Shrimp

1 lb: Pork butt or boneless chicken cut into 1-inch pieces, or

medium shrimp (shelled and devined)

1 tablespoon Sherry
2 tablespoons Water
2 tablespoons soy sauce
4 teaspoons Flour
4 teaspoons Cornstarch
1 Green pepper, cut into 1/2 inch chunks
1 Onion, cut into wedges
12 Maraschino cherries
1 cup Pineapple chunks
3 cups oil for deep frying

1/2 cup Brown sugar
1/2 cup Vinegar
1 teaspoon Salt
4 tablespoons Catsup
3/4 cup Pineapple juice
4 teaspoons Cornstarch

Drain fruits, prepare sauce mixture. Marinate meat in
marinade for 1/2 hour.

Deep fry meat, a few at a time, in a wok for about 3 to 4 minutes
until golden brown, separating pieces as they cook. Remove and drain.
Remove oil, reserve for other deep frying.

Add sauce mixture into wok and stir until thickened. Add green
pepper and onions and cook for 2 minutes. Add meat and stir
until heated through. Add fruits and stir until they're coated
with the sauce.

Puff Shrimp

12 large shrimp (about 1 1/2 lbs.)

1/2 teaspoon garlic juice
1/4 teaspoon salt
1/2 teaspoon monosodium glutamate
oil for deep frying 2-3 quarts

Chinese parsley, watercress, lettuce leaves, for garnish (optional)
Remove shells from the shrimp except for the last tail section.
With a sharp knife, cut the shrimp from the underside almost through
the back. Be careful not to sever the halves completely. Remove black
veins and rinse the shrimp well. Place on paper towels and pat dry.
Arrange shrimp on a plate or platter, with split side up. Rub a little
garlic juice on each. Sprinkle a touch of salt and monosodium glutamate
on each. Put aside.

1 1/2 cups white flour
( do not use unbleached flour-it turns
gray instead of golden brown.)
1 tabelspoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
1 cup cold water

Place flour, baking powder, and salt in a mixing bowl. Mix throughly.
Add oil, a little at a time, while stirring with a wooden fork or spoon
until all the ingredients form a ball and the sides of the bowl are
clean. Add water a little at a time while stirring, until the dough
becomes the consistancy of pancake batter; the thicker the batter the
thicker the crust will be on the shrimp.

Place the shrimp and the batter conveniently near your cooking utensil.
Heat the oil in a wok, or a deep frying utensil, to 350-360 f. You can also
test the temperature of the oil by putting a drop of batter in it.
If the batter sizzles, puffs up, or floats, the oil is ready.

Take each shrimp by the tail, and dip it into the batter. Put shrimp
directly the hot oil one at a time. As each turns a golden brown, remove
from oil with tongs and place on a paper towel to drain. Arrange on a
serving plate and garnish with parsley or watercross.(A few pieces of lettuce
under the shrimp help to make the dishes look fuller and prettier, and this
allows any excess oil to drain)

Puff shrimp need not be served at once, because the breading will not turn
limp or soggy. Keep them in a preheated 180 oven and the shrimp will still
be hot and crisp for half an hour or longer.
No dip or gravy is required.

Mu Shu Chicken

3/4 pound boned and skinned chicken breast

20 tiger lily buds
3 tablespoons tree ears

1 teaspoon cornstarch
1 tablespoon water
1/2 teaspoon sugar
1 tablespoon soy sauce
6 tablespoons corn oil
4 extra large eggs, well beaten
3 scallions, shredded
1 Cup shredded green cabbage
1 teaspoon salt
1 tablespoon oriental sesame oil
20 Mandarin Pancakes, warmed

1. Freeze the chicken in separate pieces. Thaw until semifrozen, then shred

2. Soak the tiger lily buds and tree ears separately in warm water in bowls
for 30 minutes. Cut off and discard the hard ends of the lily buds, then
cut the buds in half. Clean and wash the tree ears and cut them into small
pieces. Discard soaking liquid. Place the shredded ingredients in separate
mounds on a large platter near the stove.

3. In a medium bowl mix the marinade ingredients and add the chicken. Mix
well and also place near the stove.

4. Heat a wok over medium heat until hot, then add 3 tablespoons of corn
oil and the eggs. With a spatula, slowly push the eggs back and forth in
the wok; as the eggs cook and coagulate, break them up into large pieces;
they should be dry. Transfer the cooked eggs to a bowl.

5. Reheat the wok and add the remaining corn oil. Add the chicken and stir
fry until it changes color. As you stir, use the spatula to separate the
shredded chicken. Add the shredded tree ears, lily buds, scallions and
cabbage, blend well, then add the salt. Continue to stir fry until the
cabbage wilts, about 2 to 3 minutes.

6. Return the eggs to the wok and stir until well blended, breaking up the
eggs into smaller pieres. Mix in the sesame oil, turn off the heat and
transfer the mixture to a serving platter. Serve hot with mandarin pancakes.

Sunday, June 27, 2010

Sweet-and-Sour Beef with Cabbage

A store-bought sweet-and-sour sauce makes this three-ingredient stir-fry a perfect weeknight dinner.

Prep Time: 10 min
Total Time: 18 min
Makes: 4 servings

2 tablespoons vegetable oil
1 pound cut-up beef for stir-fry
3 cups cut-up cabbage or coleslaw mix
1/2 cup sweet-and-sour sauce
Hot cooked couscous, rice or noodles, if desired

1. Heat 12-inch skillet or wok over high heat. Add 1 tablespoon of the oil; rotate skillet to coat side.
2. Add beef; stir-fry 2 minutes or until brown. Remove from skillet.
3. Add remaining 1 tablespoon oil; rotate skillet to coat side. Add cabbage; stir-fry about 3 minutes or until crisp-tender. Add beef and sweet-and-sour sauce; cook and stir about 2 minutes or until hot. Serve with couscous.

Manchurian Sauce

1/2 cup soy sauce

1/2 cup vegetable stock
1/2 cup green onion -- thinly sliced
1 teaspoon fresh ginger root -- minced
1 teaspoon garlic -- minced
1/2 teaspoon wasabi (or 1/2 tsp minced jalapeno pepper)

In a medium-sized bowl, combine all the ingredients and whisk
until well blended. Regrigerate for at least 30 minutes before

Lemon Chicken

3 lb chicken brests, boned

1 tablespoon sherry
1 tablespoon soy sauce
1/2 teaspoon salt
2 eggs
1/4 cup cornstarch
1/2 teaspoon baking powder
2 cups vegetable oil
1/3 cup sugar
1 tablespoon cornstarch
1 cup chicken broth
1 tablespoon lemon juice
1 teaspoon salt
1 lemon
2 tablespoons vegetable oil

1. In large bowl, comine chicken with sherry, soy sauce and salt; let it
marinate for 15 minutes.

2. In small bowl, beat eggs, cornstarch and baking powder to form batter.
In a wok, heat 2 cups oil to 350 degrees F. Coat chicken with batter; fry
until browned. Cut into bite size pieces.

3. Combine sugar, cornstarch, broth, lemon juice and remaining 1
teaspoon of salt. Cut lemon into thin slices. In a wok, heat the two
tablespoons of oil; add lemon slices and stir fry for 30 seconds. Slowly
stir in cornstarch mixture. Stir until sauce is clear.

4. Pour sauce over chicken. Ready to serve.

Kung Pao Beef

1 lb. Beef boneless sirloin or flank steak

1 tablespoon Vegetable oil
2 teaspoon Cornstarch
1/2 teaspoon Salt
1 dash white pepper
2 Hot green chilies
2 Green onions (with tops)
1 Red bell pepper
2 tablespoons Vegetable oil
2 tablespoons Vegetable oil
2 teaspoon Finely chopped garlic
1 teaspoon Finely chopped ginger root
2 tablespoon Brown bean sauce
1/2 cup Diced canned bamboo shoots
1 teaspoon Sugar
1/2 cup Skinless raw peanuts, roasted

Trim fat from beef steak; cut beef into 3/4-inch
cubes. Toss beef, 1 tablespoon oil, the cornstarch,
salt and white pepper in glass or plastic bowl. Cover
and refrigerate 30 minutes.

Cut chilies into thin slices (remove seeds and
membrane if desired). Cut onions diagonally into
1-inch pieces. Cut bell pepper into 3/4 inch squares.

Heat 12-inch skillet or wok until very hot. Add 2
tablespoons oil; rotate skillet to coat bottom. Add
beef; stir-fry 2 minutes or until beef is brown.
Remove beef from skillet.

Heat skillet until very hot. Add 2 tablespoons oil;
rotate skillet to coat bottom. Add chilies, garlic,
ginger root, bean sauce and bamboo shoots; stir-fry 1
minute. Add beef, bell pepper and sugar; stir-fry 1
minute. Stir in onions. Sprinkle with peanuts.

Hunan Beef

2 cups broccoli florets

2 tablespoons cooking oil
2 teaspoons minced garlic
4 small dried red chilies
1 teaspoon cornstarch dissolved in 2 teaspoons water

2 tablespoons soy sauce
2 teaspoons cornstarch
1 tablespoon Chinese rice wine or dry sherry
3/4 pound flank steak, thinly sliced across the grain

3 tablespoons Chinese black vinegar or balsamic vinegar
1 tablespoon soy sauce
1 tablespoon Chinese rice wine or dry sherry
2 teaspoons sugar
2 teaspoons chili garlic sauce
1 teaspoon sesame oil

1. Combine marinade ingredients in a bowl. Add beef and stir to coat. Let
stand for 10 minutes.

2. Combine sauce ingredients in a bowl.

3. Place broccoli in a large pot with 1 inch of boiling water. Boil until
tender-crisp, 2 to 3 minutes; drain.

4. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add
garlic and chilies and cook, stirring, until fragrant, about 10 seconds. Add
beef and stir-fry until no longer pink, 1 1/2 to 2 minutes.

5. Add broccoli and sauce to wok; bring to a boil. Add cornstarch solution
and cook, stirring, until sauce boils and thickens.

Saturday, June 26, 2010

Oriental Coleslaw

Shredded Chinese cabbage, jicama, bell pepper and carrot bring sensational color, texture and flavor to the table!

Prep Time: 10 min
Total Time: 10 min
Makes: 4 servings (about 2/3 cup each

Sesame Dressing
3 tablespoons rice vinegar or white wine vinegar
2 teaspoons sugar
2 teaspoons sesame seed, toasted
2 teaspoons soy sauce
1 teaspoon sesame oil
1/8 teaspoon crushed red pepper flakes
2 cups finely shredded Chinese (napa) cabbage (1/2 lb)
1/4 cup chopped jicama
1/4 cup chopped green bell pepper
1/4 cup coarsely shredded carrot

1. In tightly covered container, shake all dressing ingredients.
2. In large bowl, toss all coleslaw ingredients with dressing

Steamed Beef Dumplings

8 oz. Lean ground beef

1 1/2 tablespoons soy sauce
1 tablespoon Chopped cilantro
1 teaspoon Minced ginger root
1 teaspoon Cornstarch
1/2 teaspoon Peanut oil
20 Round wonton wrappers
Scallion fans for garnish
Radish flower for garnish

In small bowl, combine beef, soy sauce, cilantro, ginger root, cornstarch
and oil. Place 10 wonton wrappers on work surface. Place 2 teaspoon
filling in center of each wonton wrapper. Moisten each wonton wrapper.
Moisten entire edge with water. Lift both sides of wrapper and pinch
together above stuffing, gathering up edges and pleating wrappers;
pinch to seal. Continue with remaining wrappers and filling.
Into each of two large skillets, bring to a boil 2 cups of water.
Reduce heat to medium; add dumplings and do not allow to touch.
Cover lightly and steam until dumplings are firm and wrappers are soft,
15 minutes. Serve immediately.

Garnish serving platter with scallion fans and radish flower.


1 lb. Chicken Livers

8 oz. Water Chestnuts; Drained
12 each Bacon Strips
1/4 cup Soy Sauce
1/2 teaspoon Ginger; Powdered
1/2 teaspoon Chinese 5-Spice Powder or 1/2 teaspoon Curry Powder

Cut the chicken livers in half or into large chunks. Cut the largest
chestnuts in half. Cut the bacon strips in half, crosswise. Wrap a piece of
bacon around pieces of liver and chestnuts, securing the ends with a
toothpick. Place in a shallow pie plate as you make them. Combine the soy
sauce with spices and pour over the rumaki; refrigerate about 1/2 hour before
serving. Preheat the grill or broiler and broil the rumaki until the bacon is
crisp, about 20 minutes, turning to brown on all sides.
Serve hot.

Peking Duck

1. Loosen the skin from the duck by massaging it,

pulling the skin away where possible.

2. Blanch the duck for a couple of minutes.

3. Hang it up to dry for 4 hours, then baste it with
sherry or with honey-water 1/2 and 1/2 mixture. Hang
it up again to dry for 4 hours.

4. Roast duck using the following times and temperatures:
30 min. at 375F, then
1 hour at 250F, then
30 min at 400F

The rationale for this I'm not sure of, but all
recipes claim that changing the oven temperature makes
a vast difference.

5. To serve - slice off skin and cut it into 1"x2"
pieces. Cut meat into similar-sized pieces. Provide 2"
scallion lengths (green and white part), hoisin sauce
(canned or bottled), and mandarin pancakes. Each diner
rolls a bit of meat, a bit of skin, and a scallion
length into a pancake that has been spread with about
a teaspoon of hoisin sauce with the scallion and eats
with fingers

Duck Sauce


1 Pound Plums halved and pitted
1 Pound Apricots halved and pitted
1 1/4 Cups Cider vinegar
3/4 Cup Water

1 Cup Cider vinegar
1 Cup Firmly packed brown sugar
1 Cup White sugar
1/2 cup Lemon juice

The Rest:
1/4 cup Chopped ginger
1 small Onion sliced
1 (or more) serrano -- seeded & chopped
2 small Garlic cloves sliced
4 teaspoons Salt
1 tablespoon Mustard seed (toasted)
1 Cinnamon stick

Combine first set of ingredients and cook over moderate heat
for 5 minutes. Reduce heat and simmer uncovered for 15 minutes.
Combine second set of ingredients and boil for 10 minutes.

Combine the above three sets of ingredients and simmer for 45 minutes.
Remove cinnamon. Puree in food processor. Return to kettle and
simmer until thick. Transfer to sterilized mason jar, cap loosely
and let cool. Tighten caps and let stand in dark at least 2 weeks.
Makes 2 pints.

Friday, June 25, 2010

Spicy Barbecued Pork Tenderloin with Green Beans

A delicious spicy sauce highlighted with Asian flavors accompanies pork tenderloin in this easy recipe.

Prep Time: 15 min
Total Time: 1 hour 0 min
Makes: 6 servings

1/3 cup stir-fry sauce
1/3 cup regular (not spicy) barbecue sauce
1/3 cup honey
1/2 teaspoon crushed red pepper
2 pork tenderloins (about 3/4 lb each)
5 cups Green Giant® SELECT® frozen whole green beans
1/3 cup sliced almonds

1. Heat oven to 450°F. Line shallow roasting pan with foil. In small bowl, mix stir-fry sauce, barbecue sauce, honey and crushed red pepper until well blended. Reserve 1/2 cup sauce for serving.

2. Place pork in pan; tucking small ends under for even cooking. Insert meat thermometer to tip is in thickest part of pork. Brush pork with about 1/4 cup of the remaining sauce.

3. Bake uncovered 15 minutes. Remove from oven. Arrange green beans around pork; drizzle green beans with sauce. Sprinkle beans with almonds. Bake 10 to 15 minutes, brushing pork occasionally with drippings, until thermometer reads 155°F and beans are almost tender. Cover pork with foil and let stand 10 to 15 minutes or until thermometer reads 160°F. (Temperature will continue to rise about 5°F, and pork will be easier to carve.)

4. Serve pork with green beans and reserved 1/2 cup sauce.

Cashew Chicken

3 Chicken breasts, boned and skinned

1/2 lb. Chinese pea pods
1/2 lb. Mushrooms
4 Green onions
2 cups Bamboo shoots, drained
1 cup Chicken broth
1/4 cup Soy sauce
2 tb Corn starch
1/2 ts Sugar
1/2 ts Salt
4 tb Salad oil
1 pack Cashew nuts (about 4-oz)

Slice breasts horizontally into very thin slices and cut into inch squares.

Place on tray. Prepare vegetables, removing ends and strings from pea pods,
slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray.

Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbls of oil in skillet
over moderate heat, add all the nuts, and cook 1 min shaking the pan,
toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry
chicken quickly, turning often until it looks opaque. Lower heat to low. Add
pea pods, mushrooms, and broth. Cover and cook slowly for 2 mins. Remove
cover, add soy sauce mixture, bamboo shoots, and cook until thickened,
stirring constantly. Simmer uncovered a bit more and add green onions and
nuts and serve immediately.

Ham and Chicken Rolls

2 Whole Chicken Breasts (skinless, boneless)

1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1/4 Teaspoon Five Spice Powder
1/8 Teaspoon Garlic Powder
4 Slices of Ham (about 1 ounce each)
1 Egg Beaten
2 Tablespoons Milk
1/4 Cup All-purpose Flour
4 springroll or egg roll wrappers
3 cups vegetable Oil

1. Cut breasts in half, Remove Bones if necessary, Pound breast
till very thin using a mallet or rolling pin.

2. Combine spices (Salt, Pepper, Five-Spice Powder, Garlic Powder)
sprinkle 1/4 teaspoon evenly over each flattened chicken breast.

3. Tightly roll up each ham piece and place in the center of each
chicken piece. Roll the chicken piece around the ham, tucking in
the ends of the chicken about it.

4. Combine egg and milk in a shallow dish. Coat each lightly with
flour then dip into the egg-milk mixture. Place each piece diagonally
into a spring roll wrapper. Roll it up securely folding the ends.
Brush the end corner with egg mixture and a pinch to seal.

5. Heat oil in the wok over high heat until it reaches 375 degrees F.
Fry 3 to 4 rolls at a time in the hot oil until golden and the chicken
is completely cooked (about 5 minutes). Drain on absorbent paper.

6. Cool slightly. and cut into 1-inch slices serve on a bed of shredded
lettuce or bock choy.

Garlic Chicken

4 boneless, skinless chicken breast halves (about 1 lb.)

1 egg white
1 Tablespoon cornstarch
1 Tablespoon dry white wine or sherry
4 green onions
1 teaspoon minced gingerroot
3 teaspoons minced fresh garlic (about 6 medium cloves)
2 Tablespoons vegetable oil
Hot cooked rice

1 teaspoon crushed chili paste (sambal oelek) or more to taste
2 teaspoons sugar
1 teaspoon cornstarch
2 teaspoons rice vinegar
1 Tablespoon water
2 Tablespoons dry white wine or sherry
2 Tablespoons soy sauce

Place chicken breasts in freezer for 1 to 2 hours or until very firm
but not frozen solid. Slice crosswise into thin shreds. In small bowl,
lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine,
stirring until cornstarch is dissolved. Add chicken and mix well to coat
all pieces. Let stand at room temperature 30 minutes.

Meanwhile, slice green onions on the diagonal into very thin slices.
Mince gingerroot and garlic. Combine Sauce ingredients, mixing well.
Heat wok or frying pan, add oil, and stir-fry chicken until no longer pink.
Remove chicken with a slotted spoon. Add onions, ginger and garlic to
wok and stir-fry about 30 seconds, until ginger and garlic are fragrant
but not brown. Return chicken to wok, restir sauce ingredients and add
to wok. Cook, stirring constantly, until mixture is well combined, hot and
bubbly and thickens slightly. Turn off heat and splash with about 1 tsp
of dark sesame oil. Serve over rice.

Pressed Rice Cakes

2 cups glutinous rice

3 cups water

1. Wash and drain 2 cups glutinous rice. Place in a medium pan
with 3 cups water; bring to a boil, reduce heat, and simmer until
all liquid is absorbed, 35 to 40 minutes.

2. Spoon hot rice into a 9-inch-square pan lined with lightly oiled
foil or banana leaves.

3. Cover with more oiled foil or leaves and a second square pan;
weight with large cans or other heavy objects.

4. Let stand 8 hours or overnight. Invert onto a cutting board,
remove foil or leaves, and slice into 1 1/2-inch squares with a
wet knife. Serve at room temperature.

Thursday, June 24, 2010

Szechuan Pork with Orzo

3/4 cup uncooked orzo or rosamarina pasta (5 oz)

1 tablespoon light sesame or vegetable oil
1 lb coarsely ground pork (chow mein meat)
1 bag (19 oz) Green Giant® Create a Meal!® frozen stir-fry Szechuan meal starter
Peanuts, if desired
Chopped green onion, if desired

1. Cook and drain pasta as directed on package.

2. Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add pork; cook 4 to 6 minutes, stirring frequently, until brown.

3. Stir in contents of meal starter bag. Cook 5 to 6 minutes, stirring frequently, until vegetables are crisp-tender and sauce chips are melted. Stir in pasta. Cook 1 to 2 minutes, stirring frequently, until well mixed and hot. Garnish with peanuts and onion.

High Altitude (3500-6500 ft): After stirring in pasta in step 3, cook 2 to 4 minutes.

Sweet Asian Chile Sauce

Source: Local Asian Restaurant

Alternative to traditional chile sauce with Paprika, maple syrup,
and Thai chillies

Servings: Makes about 1 pint
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes


5 Thai Chilies or Cayenne chopped very small
16 ounces maple syrup (I use Maple Flavored Syrup)
3 Tbsp cider vinegar
4 Tbsp sherry
4 Tbsp light soy sauce
2 tsp minced ginger
3 cloves garlic, crushed
1/4 tsp pepper
1/4 tsp paprika


Mix together chilies, maple syrup, vinegar, sherry, soy sauce,
ginger, garlic, pepper and paprika.
Simmer ingredients in a saucepan, stirring frequently over low
heat until thickened (about 30 minutes).

Besides being used as a sauce, it is delicious as a marinade for
stir-fried chicken thigh meat

Japanese Beef Hot Pot

This broth fondue makes for an easy entertaining evening. Guests first spear paper-thin slices of beef and a variety of vegetables and mushrooms and simmer them in broth, then, when everyone has almost reached the point of satisfaction, they can add noodles to the broth and enjoy a delicious soup. You can save some preparation time if your butcher or supermarket sells presliced beef especially for this kind of Asian fondue and stocks bottled ponzu sauce.

Servings: 6

1 lb (500 g) eye of round oven roast
12 large mushrooms (such as shiitake, cremini, king and/or white)
4 cups (1 L) beef stock
4 oz (125 g) bean thread vermicelli
1 pkg (100 g/3.5 oz) enoki mushrooms (optional)
1 bunch (12 oz/375 g) spinach, trimmed
2 small yellow zucchini, sliced 1/2 inch (1 cm) thick
1 cup (250 mL) bean sprouts (optional)
1 pkg (425 g) soft tofu, cut in 2-inch (5 cm) cubes
1 can (10 oz/300 mL) sliced bamboo shoots, drained and rinsed
Quarter napa cabbage, coarsely shredded
1 green onion, thinly sliced

Ponzu Sauce:
1/2 cup (125 mL) sodium-reduced soy sauce
1/4 cup (50 mL) lemon juice
1/4 cup (50 mL) water or beef stock
2 tbsp (25 mL) rice vinegar
1 tsp (5 mL) granulated sugar
1 tbsp (15 mL) sesame seeds, toasted

Wrap beef in plastic wrap; freeze until firm but not solid, about 3 hours.

Meanwhile, remove stems from large mushrooms; set caps aside.

In large saucepan, bring stock, 4 cups (1 L) water and mushroom stems to boil; reduce heat to medium and simmer for 15 minutes. Strain into fondue pot. (Make-ahead: Let stock mixture cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 1 day.)

In bowl of hot water, soak bean thread vermicelli for 20 minutes; drain and cut into 4-inch (10 cm) lengths. Set aside.

Slice reserved mushroom caps. Trim bottoms of enoki mushrooms (if using); break enokis into small clumps. Arrange vermicelli, sliced mushroom caps, enoki mushrooms, spinach, zucchini, and bean sprouts (if using) on platter.

Using sharp knife, slice meat across the grain into 1/8-inch (3 mm) thick slices. Arrange neatly on waxed paper; add to platter. (Make-ahead: Cover and refrigerate for up to 4 hours.)

Ponzu Sauce: In bowl, whisk together soy sauce, lemon juice, water, rice vinegar and sugar. Divide among 6 small dipping bowls, one for each place setting. Sprinkle with sesame seeds.

Heat stock mixture in fondue pot over medium-high heat on fondue burner at table to maintain simmer. Add tofu, bamboo shoots and cabbage to pot and leave in to flavour broth for soup to follow. Using chopsticks or fondue forks, cook beef and all vegetables except bean sprouts and enoki, piece by piece, until desired doneness; dip into sauce.

To remaining broth, add vermicelli; simmer for 3 minutes. Add bean sprouts and enoki mushrooms (if using); cook for 10 seconds. Ladle into bowls; sprinkle with green onion.

Additional Information
· Tip: To make mushroom star, cut 6 angled cuts in centre of 1 mushroom cap. Add to fondue pot with sliced mushrooms, if desired.

Canadian Living Magazine: April 2003

Four Treasure Soup

1 can (8 Oz.) Sliced Water Chestnuts Drained

1/2 cup Julienned Carrot Strips
4 cans (14 Oz.) Chicken Broth
1/4 pound Ground Chicken or Turkey
1 teaspoon Garlic Powder
1/4 cup Dry Sherry
1/2 cup Chopped Green Onions
1 Pkg. Frozen Chinese Pea Pods
2 teaspoon Soy Sauce
1 t. Flour
1 teaspoon Chinese Hot Mustard

Mince Half Of The Water Chestnuts & Combine With Chicken, 2 t. Onions, Soy Sauce, Mustard & Flour. Reserve Remaining Water Chestnuts & Onions. in A Large Saucepan Mix Broth, Sherry & Garlic Powder; Boil. Drop Chicken Mixture By Teaspoonfuls Into Broth. Add Carrots & Simmer 3 To 4 Min. Until Meatballs Are Cooked. Add Remaining Water Chestnuts, Green Onions & Pea Pods. Heat Through & Serve Immediately.

Dan Dan Noodles

This classic Sichaun noodle dish takes its name from the long flexible poles (dan dan) that vendors use to carry their stove, noodles and pots from place to place. The recipe comes from Land of Plenty, by U.K. Sichaun cooking expert Fuchsia Dunlop, but there is no original. The amount of heat from the Sichuan peppers depends on your palate, as does the fire from the chili oil. Some people prefer the taste of sesame paste, which is optional.

Dan Dan Noodles

3 tbsp peanut oil
1/4 cup Sichuanese preserved vegetables, minced
1/4 lb (110g) ground pork
1 tsp Shaoxing wine
2 tsp light soy sauce
Pinch kosher salt
1-1/4 lb (560 g) fresh Chinese wheat noodles
3 green onions, green part only, thinly sliced, about 2 tbsp
1/2 tbsp dark soy sauce
2 tbsp sesame paste (optional)
2-3 tbsp chili oil
1-1/2 tbsp Chinkiang vinegar
1/2 tsp to 1 tsp toasted Sichuan pepper, ground

Heat 1 tablespoon peanut oil in a wok over high heat. Stir-fry preserved vegetables until fragrant, about 20 seconds. Transfer to medium serving bowl.

Stir-fry pork in 1 tablespoon oil on medium-high heat, about 1 minute. Add wine, light soy sauce and salt. Fry until meat is no longer pink, about 1 minute. Transfer to separate bowl.

Cook noodles according to the package directions. Drain.

Meanwhile, make sauce by adding onions, dark soy, sesame paste if using, chili oil, vinegar and Sichuan pepper to reserved vegetables. Stir in drained noodles. Sprinkle with pork.

Makes 6 side servings.

Wednesday, June 23, 2010

Chinese Barbecue Sauce

Yield: 1 1/2 cups (serving size: 2 tablespoons)

1/2 cup dry sherry
1/2 cup hoisin sauce
1/2 cup ketchup
2 tablespoons minced peeled fresh ginger
2 tablespoons rice vinegar
1 tablespoon honey
2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
1/4 teaspoon five-spice powder
1 garlic clove, minced

Combine all ingredients in a small saucepan over medium heat; bring to a simmer. Cook sherry mixture 5 minutes, stirring frequently.

Spicy Chilli


400 g fresh birds eye chilis, blend
200 g shallots, blend
100 g garlic, blend
2 teaspoons dried shrimp paste, blend (fish sauce sub)
50 ml lime juice
50 g sugar
salt and pepper (to taste)
soy sauce (optional)

Remove seed from chilli to tone down the spiciness. Blend all ingredient.
Add salt and pepper to taste. Do add additonal sugar and lime juice before serving if you
like it les spicy.
Keep in bottle- chill if possible.

Ping's Five-Jewel Rice

Adapted from The Pan Chancho Cookbook by Zoe Yanovsky and staff. The jewels refer to the fish, meat and mushrooms. Dried shrimp and dried Chinese sausage are sold in Asian supermarkets.

1 cup jasmine rice
1-1/2 cups water
1/2 tsp salt
2 tbsp dried shrimp
6 dried shiitake mushrooms
2 oz (60 g) chunk double-smoked bacon, cut in 1/2-inch dice
2 oz (60 g) Chinese dry pork sausage, thinly sliced
3 large cloves garlic
6 large shrimp, peeled, deveined, cut in half lengthwise
3 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp chopped cilantro
2 green onions, thinly sliced

Rinse rice under cold running water until water runs clear. Put in medium pan with water and salt. Bring to boil on medium-high heat. Stir once, reduce heat to low and cover. Cook until rice is tender and water is absorbed, 12 to 15 minutes.

Meanwhile, put dried shrimp in small bowl and cover with hot water. Soak at least 5 minutes. Drain, discarding liquid. Reserve.

Put mushrooms in small bowl and cover with hot water. Soak at least 5 minutes. Drain, discarding liquid. Discard mushroom stems. Slice mushroom caps thinly. Reserve.

Cook bacon in large skillet on medium heat, stirring often, until starting to become crispy, 2 to 3 minutes. Add sausage. Cook, stirring often, 2 minutes. Add garlic. Cook, stirring, 1 minute. Stir in reserved and fresh shrimp, reserved mushrooms, soy sauce and oyster sauce. Cook, stirring, until fresh shrimp just turns pink, 1 to 2 minutes. Do not overcook.

Transfer cooked rice to large bowl. Stir in shrimp mixture. Sprinkle green onions and cilantro over top.

Makes 4 to 6 servings.

Hong Kong Style Noodles with Chicken and Vegetables

courtesy Guy Fieri, 2008

Show: Guys Big Bite
Episode: Take Out Remix

1/4 cup soy sauce, divided
2 tablespoons minced ginger
1 tablespoons minced garlic
2 tablespoons chili garlic paste
4 tablespoons cornstarch, divided
2 cups chicken breast, cut 1/4-inch slices, skinless
16 ounces chow mein noodles
1/2 cup canola oil
1 cup 1/8-inch julienne white onion
1/2 cup 1/4-inch strips red bell pepper
1 cup 1/4-inch sticks cut carrot
1 cup 1/2-inch bias cut celery
1/2 cup 1/2-inch strips shiitake mushrooms
3/4 cup 1/2-inch strips snow peas
1 cup mung bean sprouts
3 tablespoons hoisin sauce
1/4 teaspoon sesame oil
1 1/2 cups low-sodium chicken stock
1/2 cup strips green onions

In a re-sealable plastic bag add, 3 tablespoons soy sauce, ginger,
garlic, chili garlic paste, 2 tablespoons cornstarch and mix
thoroughly, then add chicken and marinate for 1 hour. In a medium
stock pot boil water and cook chow mein noodles until al dente,
remove and shock in ice bath, shake dry and toss with 2 tablespoons
oil to keep from sticking.

In a large saute pan or wok, heat 2 tablespoons oil to almost smoke
point and add chicken, separating each peace upon entry. Cook until
browned on all sides. Remove and hold warm.

In same wok, add 2 tablespoons oil. Heat until almost the smoke
point, then add the onions, bell peppers, carrots and celery., Saute
for 2 minutes then add mushrooms, peas and bean sprouts. Cook for 1
minute, then add chicken saute for 1 minute, add hoisin, 3
tablespoons soy sauce and sesame oil, toss and remove.

Heat a 12-inch nonstick saute pan, add 3 tablespoons oil, heat to
almost smoke point, and add chilled chow mein noodles. Cook on one
side until crispy light golden brown. Flip noodles and another 2
tablespoons of oil and cook other side. When done, remove and let
drain on paper towels, while holding warm.

Mix 2 tablespoons cornstarch and chicken stock, and deglaze hot wok
with mixture and let reduce by one-third.

Place noodles on a rimmed serving platter, top with chicken and
vegetable saute, and pour chicken reduction over top. Garnish with
green onions.

Egg Substitute #1

Grind 1 heaping tablespoon of whole flaxseed until it becomes a

fine meal. Add 1/4 cold water and blend 2 to 3 minutes until
thickened and has the consistency of eggs. Each 1/4 c. of the
mixture will replace 1 egg in baking.

Tuesday, June 22, 2010

Grilled Sweet-and-Sour Chicken Packs

Opening up a grill packet is a sweet surprise! Chicken breasts go sweet and sour in a hurry.

Prep Time: 30 min
Total Time: 30 min
Makes: 4 servings

4 boneless skinless chicken breasts (about 1 1/4 lb)
1/2 cup sweet-and-sour sauce
1 can (8 oz) pineapple chunks, drained
1 medium bell pepper, cut into strips
1/4 small onion, cut into small wedges
1/2 cup chow mein noodles, if desired

1. Heat gas or charcoal grill. Cut four 18x12-inch pieces of heavy-duty foil; spray with cooking spray.

2. On one side of each foil piece, place 1 chicken breast. Top each with 1 tablespoon sweet-and-sour sauce and one-fourth of the pineapple, bell pepper and onion. Top with remaining sauce.

3. Fold foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for heat expansion.

4. When grill is heated, place packets on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 15 to 20 minutes, rotating packets 1/2 turn after 10 minutes, until juice of chicken is clear when center of thickest part is cut (170°F). Place packets on plates. Cut large X across top of each packet; fold back foil. Top with chow mein noodles.

Spicy Stir Fried Rice Noodle


100 g rice noodles or vermicelli
2 cups chinese cabbage
1 cup bean sprouts
3 pieces shiitake mushrooms (about 1 cup)
2 cloves minced garlic
1 small red onions, chopped
1/4 cup dried shrimps
1/2 cup anchovies
2 small eggs

1 tablespoon curry powder
1 tablespoon shrimp paste
1 tablespoon oyster sauce
soy sauce, to taste
black pepper, to taste
salt, to taste
chili flakes, to taste
3 tablespoons olive oil

Soak noodles in cold water for 1/2 hour or warm water for 15mins, then drain. Beat eggs
with fork in a small bowl, with a pinch of salt and black pepper. Spray non-stick frying pan
with cooking spray and fry beaten eggs. Remove and slice egg into strips. Heat canola oil
in non-stick frying pan.

Once hot, fry anchovies until golden brown and fragrant. Remove and use kitchen paper
towel to soak up excess oil from anchovies. Still using the remaining oil, saute garlic,
onions and dried shrimps for approx 2 minutes over medium heat, until fragrant.

Add cabbage, sprouts and mushrooms, saute for 1-2 minutes (until half-cooked). Add
curry powder, belacan powder, black pepper, oyster sauce, chilli flakes, continue to stir
fry. Add pre-soaked noodle and stir-fry until noodles are cooked. Add soy sauce (i use
about 1 tablespoon), stir-fry until sauce is well-incorporated in noodles (you may want to
taste noodles before adding too much soy sauce). Top with crispy anchovies and sliced
egg-strips before serving.

Spiced Pumpkin


1 tablespoon vegetable oil
50 g red lentils
1 teaspoon black mustard seeds
6 dried curry leaves
2 cloves garlic, crushed
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
4 spring onions, chopped
600 g peeled and chooped butternut pumpkin
500 ml water
15 g shredded coconut

Heat ghee in pan and add lentils, seeds an1 teaspoon ground cumin
1/2 teaspoon ground turmeric
4 spring onions, chopped
600 g peeled and chooped butternut pumpkin
500 ml water
15 g shredded coconut d curry leaves and cook stirring until lentils

are browned and seeds pop.
Add garlic, spices and spring onions, cook stirring until spices
become nice and fragrant.
Add pumpkin and water and simmer covered 10 minutes.
Add coconut milk, cook uncovered for about 5 minutes and the pumpkin
is tender.

Malaysian Chicken Curry


3 skinless chicken thighs
1 cup frozen mixed vegetables
1 tablespoon ginger, minced
1 tablespoon garlic, minced
1 tablespoon onions, minced
2 tablespoons curry powder
2 tablespoons chili paste
2 red chili, chopped
1/2 cup coconut milk
2 tablespoons curry leaves, chopped

3 skinless chicken thighs
1 cup frozen mixed vegetables
1 tablespoon ginger, minced
1 tablespoon garlic, minced
1 tablespoon onions, minced
2 tablespoons curry powder
2 tablespoons chili paste
2 red chili, chopped
1/2 cup coconut milk
2 tablespoons curry leaves, chopped

Heat olive oil in a medium saucepan. Once hot, turn heat down to medium hot and saute
onion, garlic, chopped chilli, ginger for 2 minutes. Stir in curry powder, mix well for
another minute. Stir in chilli paste, stir fry until well-combined. Add curry leaves and
lemongrass, stir fry until fragrant (about 2 minutes). Add about 1 cup of water and
coconut milk. Simmer for 2 minutes. Add the chicken pieces and let cook over low heat
for approximately 20 minutes, adding more water if you find it too dry. In the meantime,
dry fry the dessicated coconut with turmeric, ground ginger, garlic powder, chilli flakes,
salt and pepper until lightly browned (you can also toast it in the oven at 300°F for 5-
10mins but you have to watch it VERY carefully as it burns quickly; you may need to stir
once or twice). Add the evaporated milk to the curry, stir well. Add the vegetables and
simmer for another 10 minutes.
You may add some salt and pepper if desired (i usually add a good dash of black
pepper). Finally, stir in the dessicated coconut (the mixture should be quite thick). Serve
over hot coconut rice (nasi lemak), garnished with sliced cucumber. Add salt to taste and
serve with rice.

Chinese Oven Fried Pork Chops

1 Egg; beaten

3 tb Soy sauce; low sodium
1 ts Water
1/8 ts Ground ginger
1/2 ts Garlic powder
4 Pork chops; lean, well trimmed
1 1/2 c Bread crumbs

Spray jelly roll pan with non-fat cooking spray. Beat egg, soy sauce, water, ginger and garlic powder in pie plate. Dip chops into egg mixture; roll in bread crumbs. Arrange in single layer on prepared pan. Bake at 350 degrees for 30 minutes. Turn, bake 20 minutes longer or until chops are tender. Do not overcook.

Monday, June 21, 2010

Grilled Asian Chicken Drumsticks

Garlic, red pepper and soy sauce create the signature Asian flavors in this grilled chicken.

Prep Time: 1 hour 10 min
Total Time: 1 hour 10 min
Makes: 4 servings

2 tablespoons soy sauce
1 tablespoon olive or vegetable oil
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
2 cloves garlic, finely chopped
8 chicken drumsticks (about 1 1/2 lb)

1. Heat gas or charcoal grill. In small bowl, mix all ingredients except chicken; brush mixture over chicken.
2. Place chicken, bone sides down, on grill over medium heat. Cover grill; cook 15 to 20 minutes. Turn chicken. Cover grill; cook 20 to 40 minutes longer, turning 2 or 3 times, until juice of chicken is clear when thickest part is cut to bone (180°F).

Chendol ( jen Dol )


10 screwpine leaves
2-3 drops green food coloring
1/2 cup green pea flour (hoon kway)
5 tablespoons palm sugar
1 tablespoon granulated sugar
4 1/2 cups water
1 coconut, grated

Pound screwpine leaves to extract the juice. Add sufficient water to the juice with green
food coloring to make 2 cups. Mix green pea flour with the juice. Cook this mixture over
medium heat stirring continuously until it bubbles. Place chendol frame (I have no idea
what this even looks like, but should be a sieve with large holes) over a basin of cold water
and ice cubes. Spoon the cooked screwpine mixture onto the chendol frame and with a
spatula, press through the holes into the cold water.
Drain off the water and chill the chendol. Boil the palm sugar and granulated sugar with 1/
2 cup water to get syrup. Strain and cool the syrup. Add the remaining water to the grated
coconut and extract coconut milk. Add a good pinch of salt to the coconut milk. To serve,
place 1 tablespoon chendol into a small serving bowl, then add 1 tablespoon syrup and 1/4
cup coconut milk. Top the bowl with ice shavings and serve immediately.

If pure green pea flour is used, mix 2 1/2 cups of screwpine juice to 1/2 cup green pea

Singapore Burgers


12 ounces fresh mushrooms, sliced
1 tablespoon peanut oil
1 tablespoon hot sesame oil
1 tablespoon dark sesame oil
1 lb ground chuck
2 eggs, beaten
4 pieces red leaf lettuce
1/4 cup peanut satay sauce (optional)
4 scallions, chopped
2 tablespoons soy sauce
2 tablespoons ground ginger
1 tablespoon cornstarch
2-3 tablespoons chopped cilantro
1/2 teaspoon cayenne pepper
4 sandwich buns or kaiser rolls,
(split and toasted )

Heat oils in a skillet. Add mushrooms and cook 5-8 minutes or until tender.
Prepare grill, remembering to oil grate (can also cook burgers on griddle or under the
Mix together ground beef, beaten eggs, chopped scallions, soy sauce, ginger, cornstarch,
cilantro, and cayenne (may omit if you don't like it spicy).
Form burgers into 4 equal size patties and place on waxed paper until ready to cook.
Cook burgers about 15 minutes or until cooked through to your liking, flipping them over
once, but do not press burgers while cooking.
Toast buns. Serve burgers on toasted buns with sauteed mushrooms, lettuce, and a little
bit of peanut sauce (if desired). Use a cookie sheet lined with aluminum foil and cake rack
to keep the skewers off the foil, otherwise they will simmer in their own joices, becoming
tough and dry.

Lamb Rendang


3 tablespoons olive oil
1 large onions, chopped
1 teaspoon dried red pepper flakes
1 tablespoon crushed ginger
6 cloves garlic, crushed
2 lbs lamb, cut in 3/4 inch cubes
2 teaspoons dried lemon grass or 3 stalks fresh lemongrass,
with ends crushed
2 cups water
3 cups coconut milk, divided
1 teaspoon sugar

Fry onion, red pepper flakes, ginger root and garlic in 3 Tbsp oil. When golden brown,
add meat, lemon grass, water, and 1 1/2 cups coconut milk.

Bring to a boil. When meat is almost cooked, add sugar and remaining coconut milk.
Return to a boil. Lower heat and allow to simmer until very tender, about 1 1/2 hours.

When done, meat will be very tender and much of the liquid should have evaporated
giving the dish a stew-like quality.

Add salt to taste and serve with rice.flour.

Pot Stickers Traditional

1/2 pound ground pork

1/2 medium head cabbage, finely chopped
1 green onion, finely chopped
2 slices fresh ginger root
2 water chestnuts, drained and finely chopped
1 teaspoon salt
1/2 teaspoon white sugar
1 teaspoon sesame oil
1 (14 ounce) package won ton wrappers
5 tablespoons vegetable oil
3/4 cup water
1 tablespoon chili oil
1 teaspoon distilled white vinegar
1 tablespoon soy sauce

Crumble pork into a large, deep skillet. Cook over
medium high heat until evenly brown. Drain and set aside.

In a medium bowl, mix together the pork, cabbage, green
onion, ginger, water chestnuts, salt, sugar and sesame oil.
Chill in the refrigerator 6 to 8 hours, or overnight.

Place a tablespoon of the pork mixture into each of the
won ton wrappers. Fold the wrappers, and seal the edges with a
moistened fork.

In a large, deep skillet, heat 3 tablespoons vegetable
oil over medium high heat. Place the pot stickers into the
oil seam sides up. Stirring constantly, heat 30 seconds to
a minute. Pour water into the skillet. Gently boil 7 to
8 minutes, until oil and water begins to sizzle, then
add remaining oil. When the bottoms begin to brown, remove
pot stickers from heat.

In a small serving bowl, mix together the chili oil,
vinegar and soy sauce, adjusting proportions to taste.

Makes 15 servings.

Sunday, June 20, 2010

Frozen Asian Cabbage Salad

Try this cabbage salad recipe from

Prep Time: 25 min
Total Time: 8 hours 25 min
Makes: 6 servings

1 package (3 ounces) ramen noodle soup mix (any flavor)
1/2 cup slivered almonds
2 tablespoons butter or margarine
3/4 cup sugar
1/2 cup cider vinegar
1 tablespoon plus 1 1/2 teaspoons soy sauce
1 teaspoon sesame oil
1 bag (16 ounces) coleslaw mix
1 small red or green bell pepper, chopped (1/2 cup)
2 medium green onions, chopped (2 tablespoons)
1 teaspoon grated gingerroot or 1 teaspoon ground ginger

1. Break block of ramen noodles into 10-inch skillet (reserve seasoning packet for another use). Add almonds and butter. Cook over medium heat, stirring frequently, until butter is melted and almonds and noodles are light brown; cool.

2. Heat sugar, vinegar and soy sauce to boiling in 2-quart saucepan, stirring frequently. Boil and stir 1 minute; remove from heat. Stir in sesame oil.

3. Mix coleslaw mix, bell pepper, onions and gingerroot in large bowl. Pour vinegar mixture over coleslaw mixture; toss to coat. Place in freezer bag or container; seal bag or cover container tightly. Place noodle mixture in freezer bag; seal bag. Freeze coleslaw and noodle mixtures at least 8 hours or up to 1 week.

4. Thaw coleslaw mixture in refrigerator 30 minutes. Sprinkle with frozen noodle mixture. Serve salad when slightly frozen. Serve within 8 hours before salad becomes limp.

Hokkien Mee


600 g hokkien noodles
2 eggs, beaten
1 tablespoon water
60 ml vegetable oil
2 tablespoons grated fresh ginger
4 cloves garlic, crushed
80 ml ketjap manis
60 ml oyster sauce

4 small fresh red chilies, seeded,sliced
2 teaspoons sugar
200 g red capsicums, seeded,sliced
150 g green capsicum, seeded,sliced
4 green onions, sliced
100 g shredded chinese cabbage
400 g chinese barbecue pork, sliced

Rinse noodles under hot water; drain. Transfer to a large bowl, separate with a fork (being
careful not to break them).
Heat a large oiled non-stick pan; pour in half the combined eggs and water. Swirl pan to
make a thin omelette; cook until just set.
Transfer omelette to board, roll tightly, cut into thin strips. Repeat with remaining egg
mixture. Heat 1 tablespoon of the oil in a wok or large pan; stir-fry ginger, garlic, chilli and
sugar until fragrant.
Add vegetables; stir-fry until cabbage is just wilted. Remove vegetables from pan. Heat
remaining oil in same pan; stir-fry noodles 2 minutes.
Add vegetables, pork and combined sauces; stir-fry until heated through. Serve
sprinklered with omelette strips.

Rojak Sauce


1 tablespoon finely chopped hot chili peppers
1 tablespoon tamarind paste
1 tablespoon shrimp paste
1 tablespoon oyster sauce
3 tablespoons brown sugar
1/3 cup water

Place all the ingredients in a small saucepan and mix well,
then cook over a low heat until
the sugar dissolves and sauce becomes slightly thick.
Cool. Then add to salad ingredients and mix well.

Double Cooked Pork

1 1b. fresh boneless pork or fresh, uncured ham

3 oz. scallions or garlic shoots
1 tablespoon vegetable oil
2 tablespoon soybean paste
1 tablespoon sweet bean sauce
1/4 cup meat stock

1. Wash the pork, drop it into boiling water to cover, and boil for 8
2. Remove, drain, and cut into slices about 2 inches long by 1 ½ inches
wide and ¼ inch thick (7 cm by 4 cm by 16mm). Set aside.
3. Cut the scallions on a slant into 1 inch (3cm) pieces. Set aside.
4. Heat the oil in a wok to very hot 356F, or until smoke rises on
the surface.
5. Add the pork slices, soybean paste, sweet bean sauce, scallions or
garlic shoots, and stock.
6. Stir−fry for 5 minutes, or until the scallions are tender and the soybean
paste loses its raw taste.
7. Remove and serve.

Beef and Chicken Satay


2 cloves garlic, minced
2 teaspoons turmeric
1 teaspoon ground coriander
1/2 teaspoon cumin
1 tablespoon sugar
1 tablespoon fish sauce
1 pinch salt
1/4 cup vegetable oil
1 1/4 lbs lean beef or chickens or lamb or pork, sliced thinly
into strips

Soak a package of small bamboo skewers in water for 2-3 hours.
Prepare all ingredients and have at hand.
Combine the seasoning ingredients in a medium size bowl and mix
well. Mix the meat with the seasoning and marinate at room temper-
ature for one hour or refigerate overnight.
Preheat a grill or broiler. Thread the marinated meat onto the
skewers. Cook the satays over a hot fire or broil them in the oven
for 3 to 5 minutes per side, or until done.
Do not leave them un attended! .Serve immediately on a garnished
plate. The besxt flavor is from grilling, but you can broil skewers
in the oven too.
Use a cookie sheet lined with aluminum foil and cake rack to keep
the skewers off the foil, otherwise they will simmer in their own
joices, becoming tough and dry.

Saturday, June 19, 2010

Asian Snack Mix

Wasabi-coated peas, soy sauce, a special seasoning mix and chow mein noodles add an Asian taste adventure to Chex® cereal mix.

Prep Time: 15 min
Total Time: 30 min
Makes: 28 servings (1/2 cup each)

4 cups Corn Chex® cereal
4 cups Bugles® original corn snacks
2 cups chow mein noodles
1 cup pretzel sticks
1 cup salted peanuts
6 tablespoons butter or margarine
1 teaspoon garlic powder
2 tablespoons soy sauce
1 package (1 oz) chow mein oriental seasoning mix
1 cup wasabi-coated peas

1. In large microwavable bowl, mix cereal, corn snacks, chow mein noodles, pretzels and peanuts.

2. In microwavable measuring cup, microwave butter uncovered on High about 40 seconds or until melted. Stir in garlic powder, soy sauce and chow mein seasoning mix with wire whisk until well mixed. Pour over cereal mixture, stirring until evenly coated.

3. Microwave uncovered on High about 5 minutes, stirring every 2 minutes, until mixture looks dry and crisp. Spread on paper towels; cool 15 minutes. Place in serving bowl; stir in wasabi-coated peas. Store in airtight container.

Oven Directions: Heat oven to 250°F. In ungreased large roasting pan, mix cereal, corn snacks, chow mein noodles, pretzels and peanuts. In 1-quart saucepan, melt butter over medium heat. Remove from heat. Stir in garlic powder, soy sauce and chow mein seasoning mix with wire whisk until well mixed. Pour over cereal mixture, stirring until evenly coated. Bake uncovered 50 to 55 minutes, stirring every 15 minutes, until mixture looks dry and crisp. Spread on paper towels; cool 15 minutes. Place in serving bowl; stir in wasabi-coated peas. Store in airtight container.

Malay Style Curry Puff


For water dough :
200 g plain flour
100 ml water, mixed with
1/4 teaspoon salt
1 tablespoon shortening or margarine
for oil dough
100 g plain flour
75 g margarine or shortening
light soy sauce, to taste
1 dash pepper

For filling :
220 g potatoes (cubed)
100 g big onions (cubed)
2 tablespoons curry powder
1 tablespoon fried chili paste
1 sprig curry leaves (optional)
1 tablespoon oyster sauce
salt, to taste
sugar, to taste

To make WATER DOUGH, place flour in a mixing bowl. Rub in shortening and add in the
water. Knead into a smooth dough and leave aside to rest for 10 minutes. Divide into 12
equal portions. To make OIL DOUGH, rub shortening or margarine into the flour to form an
oily dough. Divide into 12 equal portions. To make FILLING, heat pan with 3 tbsp oil. Fry
all the ingredients till fragrant.
Add water and fry till dry. Add water again and fry till dry and potato become soft. Cover
the pan once in a while so that the potato will be cooked faster. Leave to cool. Next wrap
oil dough inside water dough. Flatten the dough using a rolling pin to shape a thin circle.
Add filling and seal the sides. Pinch the edges to form a scallop design or any design
Deep fry puffs in medium hot oil.

you can make the filling a bit more saltier because when u eat it with the puff it will make the
filling taste blander.

Pork and Chicken Adobo


Servings: 4
Cook time: 2 hours
Total time: 10 hours

1 1/4 lbs boneless pork loin roast, cut into 2" pieces
1 1/4 lbs boneless, skinless chicken breasts, cut into 2" pieces
3 tbls salt
1 tbls black peppercorns, coarsly ground
2 tbls curshed garlic
2 bay leaves torn
1 cup white vinegar
1/4 cup soy sauce (optional)
1 tbls vegetable oil
2 cloves garlic, smashed

Season pork and chicken with salt and pepper and place in a stock
pot. Rub with crushed garlic and torn bay leaf, and coat with
vinegar (and soy sauce if using) Cover and marinate in the fridge
for 8 hours or overnight. Bring meat and marinade liquid to a
boil. Reduce to a simmer and cook for 1 1/2 hours or till meat
is fork tender. If necessary, add a small amount of water to
prevent it from drying out. Strain liquid from meat. Return
liquid to stockpot and bring to a simmer. In a skillet cook and
stir meat in 1 tbls of oil over med high heat til brown on all
sides, adding remaining 2 cloves of smashed grlic in the last
3 minutes. Add meats to cooking liquid and continur simmering
till slightly thickened. Serve hot.

Calories 429, total fat 22g, cholesterol 139mg, sodium 6235mg,
carb 4.2g, fiber.7g, protein 50.5g

If on a low sodium diet, omit the salt and use the reduced sodium
soy sauce.

Mangosteen Sorbe


2/3 cup mangosteen, chopped
2/3 cup dry champagne
1 egg white
50 g sugar
6 slices limes

Peel the fruit, chop or diece the flesh and then push through a
fine sieve.
Stir the champagne into the puree.
Whip up the egg white until thick and then add the sugar and
Fold the eggwhite mixture into the fruit puree. Freeze.

Fish Exotica


4 dory fish fillets or tilapia fillets or any other fish fillets
4 fresh red chilies, finely chopped
8 lemongrass, finely chopped
150 g fresh ginger, finely chopped
1 cup fresh coriander leaves, finely chopped
2 teaspoons sugar
4 tablespoons hoisin sauce
3 tablespoons olive oil
2 limes

Get the steamer ready for the fish fillet. Bring water to boil.
Add Oil to wok, fry the lemongrass, ginger and red chilli, till
Add in the Hoisin sauce, then the sugar.
Once bring to boil, pour over the fish fillet and place in the
steamer for 8 minutes.
Squeeze the lime juice, sprinkle onto the fish fillet, decorate
with corriander leaves.
Ready to serve. Serve with White Rice. Serve with other dishes.

Friday, June 18, 2010

Thai Chicken Salad Cones

You're 20 minutes away from a Thai-flavored chicken sandwich adventure.

Prep Time: 20 min
Total Time: 20 min
Makes: 4 servings

1 tablespoon packed brown sugar
2 tablespoons creamy peanut butter
2 tablespoons rice vinegar or cider vinegar
1 tablespoon fish sauce
1/8 teaspoon ground red pepper (cayenne)

Salad Cones
4 spinach-flavored flour tortillas (8 to 10 inch)
2 cans (10 oz each) chunk light chicken, drained
1 1/2 cups coleslaw mix (from 16-oz bag)
1/2 cup chopped seeded cucumber
1/2 cup chopped fresh cilantro
1/4 cup coarsely chopped dry-roasted peanuts

1. In small bowl, mix all dressing ingredients with wire whisk until smooth. Cut each tortilla in half.
2. In medium bowl, place chicken, coleslaw mix, cucumber, cilantro and peanuts. Add dressing; toss to coat.
3. Form tortilla halves into cone shapes. Spoon chicken mixture into each cone

Onde-Onde Ball


8-10 pandan leaves (screwpine, cut into 2cm lengths or
substitute with a few drops of green coulouring)
200 g glutinous rice flour (sifted)
1 pinch salt
1/2 cup hot water
1/4 grated coconut, mixed with
1 pinch salt (place in a bowl)

Filling :
60 g palm sugar (cut into small cube, 3mm)
1 tablespoon soft brown sugar

Pound pandan leaves, add a little water and pound. Strain using a
sieve to obtain thick green colour juice and put aside. Put sifted
glutinous rice flour and pinch of salt in a mixing bowl. Pour in hot
water and pandan juice, stir well to form a smooth dough. If dough
is too stiff, add a little water; if it is too wet, add a little
glutinous flour. Divide dough into 20 small pieces and form lime-
size balls. Flatten each piece on your palm.

Put a cube of palm sugar and brown sugar in the centre, wrap it up
(more brown sugar is nicer). You have to wrap up carefully so the
filling won't leak when bring to boil. Drop the onde-onde into boiling
water. When the balls are cooked they will float.

Scoop up the onde-onde with a perforated ladle and put into the
bowl with grated coconut. Pick it up, put on plate and serve.

Nasi Lemak


500 gm long grain rice (wash and soak in water for 15 minutes
then drain it)
700 ml coconut milk
1" ginger (sliced thinly)
1 tsp salt
2 screwpine leaves (knotted)

Combine the rice, coconut milk, ginger, salt and screwpine leaves
in a rice cooker.
Once the rice is cooked stir it with a fork.

Ginger Pork

1 pound boneless pork loin, cubed

1/2 cup all-purpose flour
1 1/2 tablespoons peanut oil
1/4 cup chicken broth
1/4 cup water
2 tablespoons soy sauce
1 tablespoon sherry
2 tablespoons thinly sliced green onion
1 clove garlic, minced
1 teaspoon white sugar
1 teaspoon ground ginger
salt and pepper to taste

Place cubed pork and flour together in a resealable
plastic bag. Seal and shake. Meanwhile, heat oil in a large
skillet or wok. When hot, add coated pork and brown quickly;
remove with a slotted spoon and set aside. Pour off remaining oil.

In same skillet combine the chicken broth, water, soy
sauce and sherry. Stir together and add the green onion,
garlic, sugar, ginger, salt, pepper and reserved pork cubes.
Bring all to a boil. Then lower heat, cover and let simmer
15 minutes or until pork is tender. Check occasionally to
make sure sauce is not thickening too much. If needed, add
more water. Makes 2 to 3 servings.

Chicken Rendang


1 kg chicken (clean and cut into 12 pieces)
2-3 cups coconut milk (extracted from 1/2 grated coconut. the easy
way to extract
coconut milk is to use a blender, mix a bit of hot water for better
To grind in a paste:
10-15 dried chillies (soaked till plump)
6 large bombay onions
10 cloves garlic, peeled
2 cm galangal (lengkuas)
2 cm turmeric root (optional)
2 cm ginger
4 lemon grass
1/2 cup oil
salt to taste

Heat oil in a large wok and add in the grounded ingredients.
Cook for 10-15 minutes over medium heat until fragrant and oil
starts to surface.
Add the chicken and mix throughly.
Cook for 2 minutes. Add in the coconut milk, salt and sugar and l
eave to simmer until oil starts to surface for at least 30-40
minutes over low flame.
Serve hot

Thursday, June 17, 2010

Spicy Chinese Pizza

A versatile pizza that serves as an appetizer or a main course.

Prep Time: 15 min
Total Time: 40 min
Makes: 8 servings

1 tablespoon chili or vegetable oil
3/4 pound boneless skinless chicken breast, cut into 1/2-inch pieces
1 teaspoon finely chopped gingerroot
1 can (8 ounces) no-salt-added tomato sauce
1 tablespoon chili puree with garlic
1 teaspoon soy sauce
1 package (16 ounces) ready-to-serve original pizza crust (12 to 14 inches in diameter)
1 can (8 ounces) sliced water chestnuts, drained
2 ounces small snow (Chinese) pea pods (1/2 cup)
1/3 cup sliced red onion
2 cups shredded mozzarella cheese (8 ounces)

1. Heat oven to 375ºF. Heat wok or 10-inch skillet over high heat. Add oil; rotate wok to coat side. Add chicken and gingerroot; stir-fry 2 to 3 minutes or until chicken is no longer pink in center. Reduce heat to medium. Stir in tomato sauce, chili puree and soy sauce.
2. Spoon chicken mixture onto pizza crust to within 1/2 inch of edge. Top with water chestnuts, pea pods and onion. Sprinkle with cheese.
3. Bake 15 to 20 minutes or until pizza is hot and cheese is melted. Sprinkle with cilantro.

Spicy Asian Snack Mix


Wasabi peas give this chex mix a kick!
Servings: 10 cups


6 cups Wheat Chex
1 ½ cups sesame sticks
1 ¼ cups dry roasted peanuts
¼ cup unsalted butter
3 Tablespoons teriyaki sauce
2 teaspoons dark sesame oil
2 teaspoons sugar
1 teaspoon hot salt (Morton’s) or ¾ teaspoon salt
plus ¼ teaspoon cayenne pepper
1 ½ cups wasabi peas


1. Heat oven to 250 degrees. Coat a 15 x 10 x 1-inch baking pan
with nonstick cooking spray. In a large bowl, toss together wheat
chex, sesame sticks and peanuts.

2. In a medium-size glass bowl or measuring cup, combine butter,
teriyaki, sesame oil, sugar and salt. Microwave on HIGH for
45 seconds or until butter is melted. Pour over mixture in bowl,
and toss to coat.

3. Transfer cereal mixture to prepared pan and bake at 250 degrees
for 1 hour, stirring every 15 minutes.

4. Cool mix in pan on wire rack for 15 minutes. Stir in wasabi



1 cup coconut milk
1 screwpine leave or 1/2 tsp pandan paste
1 tsp sugar
green colouring
1/2 cup block brown sugar (gula melaka)(chopped up)
For coating:
1 cup fresh grated coconut (the white part only)
a pinch of salt

Extract coconut milk using a blender. Add in the screwpine leave and
blend together.
Sieve it. Leave aside. Mix grated coconut with salt. Leave aside.
Mix sugar and colouring into the coconut milk. In a bowl add in
the rice flour, add bit by bit the coconut milk and make into a dough.
Boil some water in a bowl. Leave it to boil first. Take a marble size
or bigger the dough.
Flatten it in your palm add a bit of chopped brown sugar as filling
and cover and roll into a small ball size.
Immediately put it into boiling water. Do the same way with the rest
of the dough. Cooked balls will float up in the water. Dish out and
roll it in the grated coconut.
Leave it to cool before serving. (try using rose essence if you can't
get screwpine leaves)

Egg Sambal


6 boiled small eggs
2 tbsp tomato sauce
1 tbsp chilli sauce
salt & sugar
1-2 tbsp tamarind juice

For the Sambal/Grind:
10 dried chillies
5 garlic
1' shrimp paste (belacan)
10 shallots or 2 large onions

In low fire add in the eggs and fry gently.
Dish out once all the sides are fried.
For the sambal (use the same oil, add more if required)
Saute the grinded ingredients until oil surface
Add in the sauces, salt and sugar, tamarind juice and close the fire.
Add in the fried eggs and well coat the eggs with the sambal.
The gravy is a dried version

Anchovies Sambal


3/4 cup of cleaned anchovies
2 tbsp of tamarind juice
1/4 tbsp sugar
1/2 tsp salt
1/2 tsp turmeric powder
Grind into a paste:
10 dried chillies (soak in lukewarm water)
4 garlic
7 -10 shallots/2 onions
1" shrimp paste (belacan)

Heat oil and stir fry the grind paste until oil surface in low
Add in the sugar, salt, turmeric powder and tamarind juice, stir
until the colour turn blood red
Add in the anchovies and cook until anchovies are cooked.
Serve with Nasi Lemak.

Wednesday, June 16, 2010

Mandarin Salad

Asian flavors sparkle in this 20-minute salad!

Prep Time: 20 min
Total Time: 20 min
Makes: 6 servings (about 1 1/3 cups each)

Sugared Almonds
1/4 cup sliced almonds
4 teaspoons sugar

Sweet-Sour Dressing
1/4 cup vegetable oil
2 tablespoons sugar
2 tablespoons white or cider vinegar
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
Dash pepper
Dash red pepper sauce

1/2 small head lettuce, torn into bite-size pieces (3 cups)
1/2 bunch romaine lettuce, torn into bite-size pieces (3 cups)
2 medium celery stalks, chopped (1 cup)
2 medium green onions, thinly sliced (2 tablespoons)
1 can (11 oz) mandarin orange segments, drained

1. In 1-quart saucepan, cook almonds and 4 teaspoons sugar over low heat about 10 minutes, stirring constantly, until sugar is melted and almonds are coated; cool and break apart.
2. In tightly covered container, shake all dressing ingredients. Refrigerate until serving time.
3. In large bowl, toss salad ingredients, dressing and almonds. Serve immediately.

Nyonya Fried Chicken


To grind into a paste and marinate:
2 lemon grass
10 shallots
3 sprig of curry leaves
1 tbsp chilli powder
1 tbsp chicken curry powder
1-1/2 in ginger
5 -6 garlic
1 tsp turmeric powder

1 chicken (cut into 8 or 16 pieces)
1 tbsp thick soya sauce
1/2 tbsp chicken granules
1 tbsp corn flour
3/4 tsp salt
1/2 tsp sugar

Grind the above ingredients into fine paste including the powders.
Mix with the chicken pieces,adding the soya sauce, chicken granules, salt and sugar.
Marinate the chicken for 4 hours.
Before deep frying the chicken add in the cornflour into the chicken and mix to get a
crunchy chicken piece.

Jiaozi - Chinese Dumplings

This recipe makes 60, so if you don't want or need as many, reduce the ingredients.

Makes 60
For the dough:
3 cups (12oz) all-purpose flour
1¼ cups ice cold water (as needed)
¼ tsp salt

For the filling:
1 cup (8oz) ground pork or beef
1 tbsp soy sauce
1 tsp salt
1 tbsp Chinese rice wine or dry sherry
¼ tsp freshly ground white pepper
3 tbsp sesame oil
½ green onion, finely minced
1½ cups (6oz) finely shredded Napa cabbage
4 tbsp shredded bamboo shoots
2 slices fresh ginger, finely minced
1 clove garlic, peeled and finely minced

1. Stir the salt into the flour. Slowly stir in the cold water, adding as much as is necessary to form a smooth dough. Don't add more water than is ncessary. Knead the dough into a smooth ball. Cover the dough and let it rest for at least 30 minutes. While the dough is resting, prepare the filling ingredients. Add the soy sauce, salt, rice wine and white pepper to the meat, stirring in only one direction. Add the remaining ingredients, stirring in the same direction, and mix well.

2. To make the dumpling dough: knead the dough until it forms a smooth ball. Divide the dough into 60 pieces. Roll each piece out into a circle about 3-inches in diameter. Place a small portion
(about 1 level tablespoon) of the filling into the middle of each wrapper. Wet the edges of the dumpling with water. Fold the dough over the filling into a half moon shape and pinch the edges to seal. Continue with the remainder of the dumplings.

3. To cook, bring a large pot of water to a boil. Add half the dumplings, giving them a gentle stir so they don't stick together.
Bring the water to a boil, and add ½ cup (4fl oz) of cold water.
Cover and repeat. When the dumplings come to a boil for a third time, they are ready. Drain and remove. If desired, they can be pan-fried at this point.

Nasi Goreng Kampung


1 bowl cooked rice (long grain rice)
1/2 cup boneless chicken
1/2 cup fried anchovies
salt & sugar to taste

For Garnishing:
shredded cucumber
fried crisp shallots
chopped spring onions

For the sambal-grind into a paste:
5 dried chillies (soak in water)
2 cloves garlic
1/2 - 1 in belacan (shrimp paste)
6 shallots
1/2 in fresh turmeric
enough oil to saute the sambal

Heat up enough oil in low flame, add in the sambal paste and saute
until oil surface.
Dish out in a bowl.
In a wok add 2 tbsp oil, add boneless chicken and stir fry add in
cooked rice, stir-fry until
the oil coats the rice nicely.
Add the sambal, salt, sprinkle some water and stir the rice nicely.
Close the fire.
Add in the anchovies and mix.
Dish into a plate and garnish with cucumber, crisp shallots and
spring onions.

Laksa Lemak Nyonya


500 gm yellow noodles/vermicelli/spaghetti
1 inch galangal(lengkuas)
2 stalks lemon grass (crushed)
1/2" turmeric root
10 nos shallots
2 tbsp coriander seed
5 dried chillies
2-3 cup light coconut milk
10 nos tofu puffs (tofu pok)
2 sprigs curry leaves
salt & sugar

For Garnishing:
2 fried firm tofu (sliced thinly)
10 fish balls/chicken balls
1 pc fish cake (sliced thinly)
20 gm bean sprouts
5 boiled egg (halved)
2 tbsp fried shallots
1 cup shredded cucumber
chopped spring onions

Grind into a paste the galangal, turmeric root, shallots, dried
chillies and coriander seeds.
Saute the paste with enough oil.
Once the aroma rise add in the light coconut milk, lemon grass,
salt and sugar.
Lower the flame and simmer for 5-10 minutes.
Finally add in the tofu puffs and curry leaves.

Tuesday, June 15, 2010

Crunchy Bok Choy Slaw

8 servings, 3/4 cup each

A versatile side dish to go with grilled meats or poultry. Crispy, crunchy and thoroughly delicious.


1/4 cup rice vinegar
1 tablespoon toasted sesame oil
2 teaspoons sugar
2 teaspoons Dijon mustard
1/4 teaspoon salt
6 cups very thinly sliced bok choy (about a 1-pound head, trimmed)
2 medium carrots, shredded
2 scallions, thinly sliced


Whisk vinegar, oil, sugar, mustard and salt in a large bowl until the sugar dissolves. Add bok choy, carrots and scallions; toss to coat with the dressing.

Chinese Restaurant-Style Sesame Chicken

2 (6 ounce) skinless, boneless chicken breast halves

1 tablespoon soy sauce
1 tablespoon real maple syrup
1 tablespoon dry sherry
1 teaspoon chopped fresh ginger root
1/2 teaspoon Chinese five-spice powder
2 tablespoons sesame seeds
3 tablespoons all-purpose flour
salt and pepper to taste
1/2 teaspoon peanut oil
4 leaves red leaf lettuce - rinsed
1 large tomato, cut into wedges

Preheat oven to 350 degrees F (175 degrees C). Cut
chicken into about 1 inch X 2 inch pieces.

In a large nonporous glass dish or bowl, combine the
soy sauce, maple syrup, sherry, ginger and five spice
powder. Mix together. Add chicken pieces and toss to coat.
Cover dish and refrigerate for 20 minutes, turning once, to
marinate. After 20 minutes, drain chicken, reserving marinade.
Boil reserved marinade in a small saucepan for 5 minutes to
remove risk of bacteria.

Meanwhile, spread sesame seeds out evenly on an
aluminum foil-lined cookie sheet. Bake in the preheated oven,
to toast, for 10 minutes or until slightly browned.

Heat oil in a medium skillet over medium high heat. In
a shallow dish or bowl combine flour and salt and pepper
to taste. Dredge chicken in seasoned flour, shaking off
any excess. Brown chicken pieces in oil for about 1 minute
each side. Spoon boiled marinade over chicken, reduce heat
and saute all together for 1 more minute or until chicken
is cooked through and no longer pink inside.

Remove chicken pieces from heat and roll in toasted
sesame seeds. Rinse and dry lettuce leaves; line serving
platter with leaves and spoon chicken on top. Garnish with
tomato wedges and serve. Makes 2 servings.