You are going to need:
1/2 pound chicken
6 cups chicken broth
1 cup sliced mushrooms
1 cup chopped celery
1/2 chopped spinach (optional)
1/2 cup sliced carrots
1 egg, beaten
2 tablespoons cornstarch (optional)
1 tablespoon peanut oil
1/4 water
Slice chicken into thin strips. Saute in heated oil for apprx. 5 min. Add mushrooms, celery and carrots and saute for another 5 min. Stir in broth and spinach and bring to a boil. Add the egg while stirring constantly. If you are using cornstarch, dissolve it in water and stir into the broth, until soup is slightly thicker. Add seasoning to taste.
Serves 4-6
Monday, August 26, 2013
Almond chicken with water chestnuts
This simple and rewarding recipe that features the best traits of Chinese home cooking: satisfying complexity of flavors and some healthy vegetable goodness as well. It is easy to prepare and doesn't take much time at all - I will not be surprised if it becomes your go-to recipe for quick and delicious 'quickie' dinner.
You are going to need:
1 medium size chicken
1 cup sliced water chestnuts
6 dried (or quarter of pound of fresh) Chinese mushrooms
1/2 cup ground almonds
3 tablespoons peanut or soybean oil
2 tablespoons soy sauce
1 teaspoon of salt
1/4 teaspoon black pepper
Presoak dried mushrooms for about half an hour, or just drain and slice if using fresh.
Rid chicken of bones and slice it thinly. Mix salt, pepper and almonds. Roll chicken slices in the mix. Heat the cooking oil and fry chicken in it until brown. Add the mushrooms, water chestnuts and soy sauce. Cook over low heat for 3-5 minutes.
I hope you enjoy it!
You are going to need:
1 medium size chicken
1 cup sliced water chestnuts
6 dried (or quarter of pound of fresh) Chinese mushrooms
1/2 cup ground almonds
3 tablespoons peanut or soybean oil
2 tablespoons soy sauce
1 teaspoon of salt
1/4 teaspoon black pepper
Presoak dried mushrooms for about half an hour, or just drain and slice if using fresh.
Rid chicken of bones and slice it thinly. Mix salt, pepper and almonds. Roll chicken slices in the mix. Heat the cooking oil and fry chicken in it until brown. Add the mushrooms, water chestnuts and soy sauce. Cook over low heat for 3-5 minutes.
I hope you enjoy it!
Sunday, August 25, 2013
Sweet potato (yam) fish balls - Pacific Islands
This one sounds interesting, doesn't it? If you have ever been anywhere in the Pacific Islands, you know about local people's love for any kind of seafood. It is cooked right "out of the sea", so to speak- over charred coals, with special herb marinades, on tiny skewers: the preparation is always simple and the result is delicious.
I hope I picked your interest in how special Pacific Islander-style fish dishes can taste- try this recipe to find out ;)
You are going to need:
2 medium size fish fillets
3 cups boiled yams or sweet potatoes
3/4 cup light cream
1 medium egg, beaten
3/4 cups flour
1 cup water
1 medium size onion
2 1/2 teaspoons salt
about 1/3 teaspoon black pepper (use to taste)
and a good amount of oil for deep frying
Cook fish in water, seasoned with salt and pepper for about 20 minutes or until fish flakes readily. Drain, cool and flake, but not too much so as to have some appealing texture. Beat the yams, cream, egg and a teaspoon of salt until light and fluffy, then gently stir in the fish. Check for seasoning and roll the mass into balls. Heat the oil to about 375 degrees (be careful!) and fry the balls until browned. Drain and serve hot.
Makes 4-6 servings.
I hope I picked your interest in how special Pacific Islander-style fish dishes can taste- try this recipe to find out ;)
You are going to need:
2 medium size fish fillets
3 cups boiled yams or sweet potatoes
3/4 cup light cream
1 medium egg, beaten
3/4 cups flour
1 cup water
1 medium size onion
2 1/2 teaspoons salt
about 1/3 teaspoon black pepper (use to taste)
and a good amount of oil for deep frying
Cook fish in water, seasoned with salt and pepper for about 20 minutes or until fish flakes readily. Drain, cool and flake, but not too much so as to have some appealing texture. Beat the yams, cream, egg and a teaspoon of salt until light and fluffy, then gently stir in the fish. Check for seasoning and roll the mass into balls. Heat the oil to about 375 degrees (be careful!) and fry the balls until browned. Drain and serve hot.
Makes 4-6 servings.
Tuesday, April 2, 2013
Eggplant tempura, Japanese favorite
Now, you probably already know that a skilled cook can "tempura" anything, well, ALMOST anything... :) - shrimp, fish, sushi rolls, ice cream, bananas and yes... veggies - namely eggplant. Which happens to be my favorite. But as long as you know that possibilities are endless, I trust you will rock your own tempura set... Since I list the basic tempura batter mix and frying technique, you can always substitute the main ingredient (and, please, don't forget to share if you taste something truly noteworthy ;) ) I also list a pretty exciting- and authentic tempura sauce. It may take some ingredients sourcing, but I am certain it is worth the effort! Well, let's begin...
You are going to need:
1/2 cup of thrice sifted flour
1 egg yolk (optional)
1/3 cup cold water (use sparkling water if you can)
for batter,
half a quart of vegetable oil for frying
1 middle size eggplant
as main ingredient
Beat the egg yolk and water together, then gradually add flour, stirring gently from the bottom with a tea spoon or a pair of chopsticks. Do not stir too much, some flour should be visible on top.
Meanwhile heat the oil in a frying pan (deep fryer is better, of course), up to 350 degrees and do your best to maintain constant temperature.
Cut up the eggplant into thin, long slices - sort of as you would do for french fries, dust those first in some flour, then dip into the batter until thoroughly coated, pick it out with a spoon and gently plop into the oil (take care not to get burned end especially not to let any water drops contact the hot oil), then fry until lightly browned. IF you do not wish to take the skin of eggplant off (I prefer to leave the vegetables I eat as whole as possible) then put the eggplant in oil skin side first, so as to sear the batter in quickly and not to let it slide off the slippery skin, leaving it bare. Serve immediately after cooking with some coarse sea salt, your favorite dip or this special tempura sauce:
You are going to need
1/4 cup tablespoons of dashi (Japanese fish stock)
or same amount of clam juice as a substitute
4 tablespoons of sake
4 tablespoons of soy sauce
1/2 teaspoon sugar
1 teaspoon grated white radish
1/3 teaspoon powdered ginger
Mix together fish stock or clam juice, sake, soy sauce, and sugar - lightly warm to aid mixing, if you have extra time. Set aside in a small bowl. Add grated radish and ginger to the sauce (no need to mix in) right before serving.
I hope you will enjoy this easy and delicious veggie tempura recipe! And if you try the sauce, please let us know what you think! :) Thank you and happy eating!
You are going to need:
1/2 cup of thrice sifted flour
1 egg yolk (optional)
1/3 cup cold water (use sparkling water if you can)
for batter,
half a quart of vegetable oil for frying
1 middle size eggplant
as main ingredient
Beat the egg yolk and water together, then gradually add flour, stirring gently from the bottom with a tea spoon or a pair of chopsticks. Do not stir too much, some flour should be visible on top.
Meanwhile heat the oil in a frying pan (deep fryer is better, of course), up to 350 degrees and do your best to maintain constant temperature.
Cut up the eggplant into thin, long slices - sort of as you would do for french fries, dust those first in some flour, then dip into the batter until thoroughly coated, pick it out with a spoon and gently plop into the oil (take care not to get burned end especially not to let any water drops contact the hot oil), then fry until lightly browned. IF you do not wish to take the skin of eggplant off (I prefer to leave the vegetables I eat as whole as possible) then put the eggplant in oil skin side first, so as to sear the batter in quickly and not to let it slide off the slippery skin, leaving it bare. Serve immediately after cooking with some coarse sea salt, your favorite dip or this special tempura sauce:
You are going to need
1/4 cup tablespoons of dashi (Japanese fish stock)
or same amount of clam juice as a substitute
4 tablespoons of sake
4 tablespoons of soy sauce
1/2 teaspoon sugar
1 teaspoon grated white radish
1/3 teaspoon powdered ginger
Mix together fish stock or clam juice, sake, soy sauce, and sugar - lightly warm to aid mixing, if you have extra time. Set aside in a small bowl. Add grated radish and ginger to the sauce (no need to mix in) right before serving.
I hope you will enjoy this easy and delicious veggie tempura recipe! And if you try the sauce, please let us know what you think! :) Thank you and happy eating!
Samosas, traditional Indian stuffed pastries
Samosas are very popular snack/appetizer/street food items that originate in India.
The recipe I have first come across calls for meat, and beef, no less, but out of respect for vegetarian and the part of Indian culture that views a cow as a sacred animal, I decided to list a veggie-filling samosa instead. This recipe is basic, if you wish to "spice it up" with some extra and/or unique blend of spices, as often a custom in India - let your taste buds and your on tolerance for heat be your guide :) For me, as I really like ginger and coriander in my Indian-inspired dishes, I add those to the base recipe, as well as turmeric, which is renowned for its healing and antiseptic properties.
And without further ado (not adieu, mind you :) ), here is the recipe!
You are going to need:
1 3/4 cups of sifted flour
1/3 cup of plain yogurt
3 tablespoon butter, melted
1 teaspoon of salt
for pastry, and
more butter, ghee or vegetable oil for frying
also:
2 medium potatoes
1 tomato, chopped
1/2 cup onions, minced
1 garlic glove, minced
2 tablespoons butter
1 tablespoon parsely, finely chopped
1 tablespoon Indian curry mix
1 teaspoon salt
1/8 teaspoon dried ground chili peppers
for filling
Mix the flour and salt in a large bowl, stir in the yogurt and butter.
Knead carefully until a dough is formed. Cover with a damp cloth and let rest for about 30 min.
For filling: saute onions, garlic in ghee or butter until translucent. Add mushed potato and cook for another 2-3 min. Add tomato, parsley, chili, curry powder and salt, and cook over medium-low heat for another 3 min. Set aside.
Roll out the dough as thin as possible and cut into 4" squares. Place a full tablespoon of filling in the center of each square, and fold those over into triangles. Seal the edges using cold water to moisten them first. Heat the fat you are using for deep frying to 375 degrees. Fry few samosas at the time until browned. Drain and keep hot. The recipe makes about two dozen.
Well, it may seem like these are quite a hassle to make, BUT I sure hope you appreciate them once you are finished ;) As always, please share your experience and your tips for this popular dish. Thank you and enjoy your meal! (o:
The recipe I have first come across calls for meat, and beef, no less, but out of respect for vegetarian and the part of Indian culture that views a cow as a sacred animal, I decided to list a veggie-filling samosa instead. This recipe is basic, if you wish to "spice it up" with some extra and/or unique blend of spices, as often a custom in India - let your taste buds and your on tolerance for heat be your guide :) For me, as I really like ginger and coriander in my Indian-inspired dishes, I add those to the base recipe, as well as turmeric, which is renowned for its healing and antiseptic properties.
And without further ado (not adieu, mind you :) ), here is the recipe!
You are going to need:
1 3/4 cups of sifted flour
1/3 cup of plain yogurt
3 tablespoon butter, melted
1 teaspoon of salt
for pastry, and
more butter, ghee or vegetable oil for frying
also:
2 medium potatoes
1 tomato, chopped
1/2 cup onions, minced
1 garlic glove, minced
2 tablespoons butter
1 tablespoon parsely, finely chopped
1 tablespoon Indian curry mix
1 teaspoon salt
1/8 teaspoon dried ground chili peppers
for filling
Mix the flour and salt in a large bowl, stir in the yogurt and butter.
Knead carefully until a dough is formed. Cover with a damp cloth and let rest for about 30 min.
For filling: saute onions, garlic in ghee or butter until translucent. Add mushed potato and cook for another 2-3 min. Add tomato, parsley, chili, curry powder and salt, and cook over medium-low heat for another 3 min. Set aside.
Roll out the dough as thin as possible and cut into 4" squares. Place a full tablespoon of filling in the center of each square, and fold those over into triangles. Seal the edges using cold water to moisten them first. Heat the fat you are using for deep frying to 375 degrees. Fry few samosas at the time until browned. Drain and keep hot. The recipe makes about two dozen.
Well, it may seem like these are quite a hassle to make, BUT I sure hope you appreciate them once you are finished ;) As always, please share your experience and your tips for this popular dish. Thank you and enjoy your meal! (o:
Won ton dumplings, Chinese favorite
Won ton dumplings are as popular as they are easy to make: recruit the help of your friends and/or kids, and you ill have a fun and meaningful activity as a start for conversation and greater sense of closeness.
You are going to need:
2 cups of sifted flour
1 eggs, beaten
1/3 cup of water
1 teaspoon salt
for the dough, and
1/2 pound of ground pork or chicken
3 water chestnuts, finely chopped
2 scallions, finely chopped
1 egg, beaten
1 tablespoon soy sauce
1/2 teaspoons salt
1/4 teaspoon ground pepper
for the filling
Mix the flour and salt in a large bowl, then stir in the egg. Gradually add water, mixing lightly until dough is formed. Knead on the surface that has been lightly floured, until smooth. Cover with a damp cloth and let sit for 30 min. Then roll out the dough as thin as possible and cut out it into approximately 2" squares. Place a half-tablespoon of filling in the middle of the square and then firmly pinch together to form the shape you are familiar with from having won ton soup or dumplings from your local Chinese place. If in doubt, simply secure the filling in by pinching the dough in any manner you wish, or consult Google images :) Drop the dumplings in the boiling salted water or broth and cook, stirring periodically, until they float + another 2-3 min (try one to be sure that they are ready)
I hope you enjoyed this simple recipe! Please share your experience with it, if you like and feel free to suggest useful additions to the recipe. Thank you!
You are going to need:
2 cups of sifted flour
1 eggs, beaten
1/3 cup of water
1 teaspoon salt
for the dough, and
1/2 pound of ground pork or chicken
3 water chestnuts, finely chopped
2 scallions, finely chopped
1 egg, beaten
1 tablespoon soy sauce
1/2 teaspoons salt
1/4 teaspoon ground pepper
for the filling
Mix the flour and salt in a large bowl, then stir in the egg. Gradually add water, mixing lightly until dough is formed. Knead on the surface that has been lightly floured, until smooth. Cover with a damp cloth and let sit for 30 min. Then roll out the dough as thin as possible and cut out it into approximately 2" squares. Place a half-tablespoon of filling in the middle of the square and then firmly pinch together to form the shape you are familiar with from having won ton soup or dumplings from your local Chinese place. If in doubt, simply secure the filling in by pinching the dough in any manner you wish, or consult Google images :) Drop the dumplings in the boiling salted water or broth and cook, stirring periodically, until they float + another 2-3 min (try one to be sure that they are ready)
I hope you enjoyed this simple recipe! Please share your experience with it, if you like and feel free to suggest useful additions to the recipe. Thank you!
Spicy chicken, Indian style
This is an adaptation of a recipe I found in one vintage cooking book. Being naturally adventurous with my cooking, I could not help but add a few touches of my own. The result was a delicious and different spicy curry-ish dish, that I am sure someone will find exciting enough to make a staple.
You are going to need:
1/4 ground ginger
1/2 teaspoon dried ground chili peppers
1 teaspoon ground cumin
2 teaspoon ground coriander
2 teaspoons salt
1 tablespoon turmeric
1 tablespoon rice vinegar
2 tablespoons sesame seeds
3 tablespoons of butter
1 cup chopped onions
1 glove of chopped garlic
3-4 shiitake mushrooms
2 cups water
2 middle sized potatoes
3 pound of chicken, disjointed
Mix together the spices and salt, rub it into chicken. Melt the batter in a casserole (a thick-cast frying pan would do), brown the onions and garlic in it. Add the chicken and left over spices and brown. Stir in the water. Let cook over low heat for 30 min, or until tender. Chop potatoes and add them and some extra water, if needed, to the chicken. Cook until potatoes are almost tender and add cleaned mushrooms, whole. Add vinegar. Cook for another 3-5 minutes, then remove from stove and let rest for another 10 min. Serves 4-6 ppl., depending on their appetite.
Please let me know whether you liked this recipe and are there any other small details that I should have mentioned. Thank you and Bon appetit!
You are going to need:
1/4 ground ginger
1/2 teaspoon dried ground chili peppers
1 teaspoon ground cumin
2 teaspoon ground coriander
2 teaspoons salt
1 tablespoon turmeric
1 tablespoon rice vinegar
2 tablespoons sesame seeds
3 tablespoons of butter
1 cup chopped onions
1 glove of chopped garlic
3-4 shiitake mushrooms
2 cups water
2 middle sized potatoes
3 pound of chicken, disjointed
Mix together the spices and salt, rub it into chicken. Melt the batter in a casserole (a thick-cast frying pan would do), brown the onions and garlic in it. Add the chicken and left over spices and brown. Stir in the water. Let cook over low heat for 30 min, or until tender. Chop potatoes and add them and some extra water, if needed, to the chicken. Cook until potatoes are almost tender and add cleaned mushrooms, whole. Add vinegar. Cook for another 3-5 minutes, then remove from stove and let rest for another 10 min. Serves 4-6 ppl., depending on their appetite.
Please let me know whether you liked this recipe and are there any other small details that I should have mentioned. Thank you and Bon appetit!
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