Thursday, April 14, 2011

Chinese Beef Stew with Daikon (Cantonese Style)


Ingredients

2 1/2 pounds brisket (cut into small bite-sized pieces)

3 tablespoons peanut oil (canola oil or any cooking oil will do)
7 slices of ginger
5 crushed cloves of garlic
1/4 cup Chinese cooking wine plus 1 tablespoon
2 tablespoons Chee Hou Sauce (soybean paste sauce)
2 star anise
2 cinnamon sticks
1 small piece rock sugar
3 cups Daikon - cut into about 1" X 1"
4 tablespoons light soy sauce
1 1/2  tablespoons cornstarch mixed with 3 tablespoons water


Procedure

Heat your wok until very hot.  Add the 2 tablespoons oil and drop the meat until brown on all sides.  Mix well and set aside.  Add the remaining 1 tablespoon remaining oil and brown the ginger for 1 to 2 minutes.  Add the garlic and cook until brown. De glaze with the cooking wine.  Add the beef that you set aside earlier. Mix well. Add the Chee Hou Sauce and mix well.  Add the soy sauce, star anise, cinnamon sticks, rock sugar, Daikon, and about 4 cups of water (or just about meat is covered).  Bring to a boil and simmer on medium-low heat for 1 1/2 hours.  Add the cornstarch mixed with water and mixed well.

*servings for 8 to 10
*Serve with steamed Jazmine rice
*Tested and tried at Chris' kitchen 04/14/2011

Wednesday, April 13, 2011

Chinese Chicken Adobo


Last night's dinner was Chinese Chicken Adobo with the Pea Sprouts as a side dish. I learned this dish from my mother-in-law, Uy Siok Hui (born in China) who had taught me several secrets of chinese home cooking. She was a great cook and I'm so grateful to her for passing on to me this valuable knowledge   She's gone now, but her memory will live forever every time I cook the dishes she had taught me. 

Ingredients
2  pounds chicken - cut into bite-sized pieces 
1 tablespoon canola oil
1 tablespoon minced garlic
1 tablespoon sugar
2 tablespoons dark soy sauce 
4 hard-boiled eggs (optional)


Procedure
Wash the chicken well under running warm to hot water and cut into bite-sized pieces.  Heat the pan on high with the oil and add the garlic until lightly brown.  Add the sugar until melted and caramelized. Add the chicken and cook for about 3 to 5 minutes and then add the soy sauce by pouring slowly all over the chicken.  Add the hard-boiled eggs. Mix well and cover the pan. Cook for another 10 minutes on medium -low heat.  Mix well and continiue cooking.  Do not add water.  Chicken will perspire.  Simmer on low for about 15 to 20 minutes.  *Serve immediately.

*Serve with steamed jazmine rice
*Makes 4 servings
*Tested and tried at Chris' kitchen 04/12/2011 

Pea Sprouts


Pea sprouts are good accompaniment to your main dish, a highly nutritious green vegetable derived from snow peas or snap peas.  They are very rich in vitamins and minerals, high in Vitamin K and Vitamin C, and a good source of Vitamin A. 

Pea sprouts have a mild delicate flavor, crisp, light, and refreshing.  You can eat them fresh, lightly steamed, lightly sauteed, make into a salad, or as a garnishing.  My favorite is stir frying with little oil and garlic. 

Ingredients
8 to 10  cups pea spouts
1 1/2 tablespoon canola oil
2 tablespoons minced garlic
1 tablespoon oyster sauce (optional)
pinch of salt

Procedure
Wash the pea sprouts under cold water and spin dry in a salad spinner. Heat the wok, add the oil and the garlic.  Just cook until lightly brown.  Add the pea sprouts and keep mixing until just about wilted.  Sprinkle salt and add the oyster sauce.  Mix well but do not overcook.

*side dish
*Tested and tried in Chris' kitchen 04/12/2011

Saturday, April 9, 2011

Charcoal Grilled Butterfish and Shrimps with Tomato Orange Salsa


Yesterday dinner's menu was still a no meat meal. It's Friday and it's Lent.  My son and his girlfriend made a simple dinner using Butterfish and shrimps with some salsa on the side.  It turned out really really good for they served them immediately after grilling, still hot from the live charcoals which complimented the cold tomato orange salsa with cilantro that Ann made.  Thank you guys! 

This is very easy. You don't need a recipe for this. Anybody can char grill anything.  Bernard said he cooked the fish for about 10 to 15 minutes on high heat.  The shrimps were skewered alternately with cherry tomatoes and a piece of sliced onion.  The salsa was super easy.  Just chop the tomatoes, onion, cilantro and oranges and mix together.  You can sprinkle salt and pepper and drizzle the juice of one lime if you wish.  Think flavor. Anything you put in there  will enhance the flavor. Just do it in moderation. Serve immediately.

*Serves 4
* Serve with steamed rice
*Tested and tried at Chris' kitchen  04/08/2011

*

Chicken Soup


This soup was made from the other half of the chicken from my previous post which I made into Paprika Chicken.  This dish is so simple and yet so delicious and satisfying.  It was cooked at the same time the Paprika Chicken was roasting in the oven. 

Ingredients
1/2 chicken (cut into 8 to 10 pieces)
1 big yellow onion - cut into chunks
2 stalks celery - cut 1/2"
3 medium-sized carrots - peeled and cut 1/2"
3 medium- sized potatoes - cut into fourths
1/2 cabbage - cut lengthwise into 4 pieces
1 tablespoon salt
3/4 teaspoons freshly ground black pepper

Procedure
Bring the chicken to boil with about 6 cups of water in a medium pot for 10 minutes.  Remove the foam or scum that floats on top.  Add the onion, celery, carrots, salt, and pepper and cook on medium-low heat for 20 minutes.  Add the potatoes and cook for another 10 to 15 minutes until potatoes are cooked. Add the cabbage and cook for another 2 or 3 minutes until cabbage is about wilted. Turn the heat off.  Serve immediately.

*Makes 6 to 8 servings
*Tested and tried at Chris' kitchen

Paprika Chicken


Two in one. Yes, I made two dishes out of one bird. I roasted one half of the chicken and made a simple chicken soup out of the other half. It's home cooking and less people will be home to eat lunch.  I just thought it was a good idea to make the entree and the soup out of one chicken. Very satisfying  yet unrivaled in its' ambrosial simplicity.

Ingredients
1/2 chicken
1 heaping tablespoon paprika
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon canola oil or butter

Procedure
Preheat the oven to 400 degrees F. Wash the chicken well in running warm to hot water.  Mix the paprika, salt, and pepper. Rub the mixture on the chicken.  Coat with oil or butter.  Cook in the oven for 30 minutes. Lower the temperature to 375 degrees F and cook for another 15 to 20 minutes. Rest for 5 minutes before chopping. Serve on a plate.  Serve immediately.

See how the other half of the chicken was made into a simple chicken soup on the next post. 

*Seves 2 to 3
*Serve with bread or rice.
/*Tested and tried at Chris' kitchen/

Thursday, April 7, 2011

Sauteed Shrimps


The simpler you cook the food, the tastier it becomes. You can taste the natural flavor of the food without drowning it in different flavors. If you want to enhance the flavor, you can dip it in any of your favorite sauce.  The simpler the better. You will be amazed how wonderful and tastier food is in its natural form and flavor.  Today I sauteed the shrimps in garlic and little oil just until they turned pink. 

Ingredients
2 lbs medium-sized shrimps with shell
2 tablespoons minced garlic
3 tablespoons sesame oil (you can use any oil)
1/2 teaspoon salt
sprigs of cilantro - for garnishing

Procedure
Wash the shimps well with cold water and cut the two long whiskers/hair with a kitchen scissors on the head of the shrimps. Heat the oil in a pan to high and add the garlic until a little brown.  Add the shrimps and cook just until every shrimp turns pink.  Add the salt. Do not over cook. Put on a serving plate and top with cilantro.

*Serve with steamed rice with your favorite sauce. My favorite is vinegar with chili sauce. 

*Serves 3 or 4
Tested and tried at Chris' kitchen on 04/06/11

Wednesday, April 6, 2011

Salted Eggs and Dried Fish Salad


 Ingredients

2 salted eggs, remove shell and slice 
3 teaspoons of fried  dried Herring fish
4 green lettuce leaves
3 slices of big table tomato
1 sprig cilantro

Procedure

Wash your lettuce leaves and dry in a salad spinner. Put 4 whole leaves on a plate. Wash and dry a big table tomato and then slice three 1/4" pieces and lay on top of the lettuce at the center. Shell the salted eggs and slice coarsely. Mold them inside a cup. Turn cup upside down to lay on top of tomatoes at the center. Scoop three teaspoons of the fried dried fish and put on top of tomatoes around the eggs.  Top with cilantro leaves.

*Serves 2
*Side Dish/Salad/Appetizer
*Tried and tested at Chris' kitchen 04/06/11

Saturday, April 2, 2011

Penne Rigate



Today's lunch was prepared and cooked by my son whose fondness for Italian food like all kinds of pasta, Polenta, Italian sausage, pizza, to name a few, is heightened by his affiliation with his Italian-American girlfiend and his Italian-American best friend. His dedication to eating healthy foods and exercising regularly greatly inspires and encourages our family to stay fit and eat healthier foods.

Ingredients
1 lb ground turkey
3 big cloves minced garlic
1 medium-sized finely chopped onion
1 teaspoon salt
dashes of freshly ground pepper
1 big can marinara sauce
3 tablespoons olive oil
1/2 laurel leaf (optional)
1 package Penne Rigate pasta
1 tablespoon finely chopped Italian flat-leaf parsley, for garnishing
Parmegianno Regianno

Procedure
In a pan, brown the garlic with olive oil in medium heat and then add the chopped onion until it becomes transparent.  Add the ground turkey and  cook until no longer pink.  Add salt and dashes of freshly ground pepper, and 1/2  laurel leaf (optional). Add the marinara sauce and cook for about 3 to 4 minutes.

Bring 8 cups of water to boil and drop the pasta to cook al dente or about 8 to 10 minutes. You can add 1 tablespoon of salt in the water if you like (optional). Strain through a colander and set aside.

Add the cooked pasta together with the cooked sauce and mix well.  Put in a serving plate, sprinkle with the cheese and top with freshly chopped flat-leaf Italian parsley.  Serve immediately.

*Serves 8 to 10 people
*Serve with garlic bread

Contact Form

Name

Email *

Message *