Dear friends,
As you know I love to cook and bake, I would say, I am more enjoy the eating actually!
Food always accompany with lots of memories. I remember that morning played with my brother, and my Grandmom's pork stew were in the air; Mom always made me chicken soup every time when I returned from collage; I had Saturday night out, watch movies with my Dad, then had a bowl of eel noodle soup, watch the chef cook with high flame as a vendor on the side of street; My loving friend hand out in the restaurant and drink a glass of ice tea with floating rich vanilla ice cream, goofy around with nonsense. It 's all about the good times. I am so blessed to have these people around with me!
Now, I cook for my family, I love to share my little story and some techniques that I learn in the past with you. I hope it will help you a bit while you are in the kitchen, or sometimes just give you the ideas to cook. Most of all, I hope you will enjoy these recipes and have fun at cooing, comfort your belly, give you strength to accomplish more tasks that you want to do, closer better then ever with the person that you love. Keep open mind, taste them all, sweet, sour, salty and spicy. Life does pretty good!
Happy new year!!!!
* Special thanks for my friend Wendy who is a nutritionist that gives me the idea to write this blog, and help me to correct the words to make it better!
Love,
Lucy
Monday, December 31, 2012
Almond Pear Tart
Custard on the tart shell are very popular in Hong- Kong and Taiwan. Some of finish with sugar crust on top. It just like having a creme brul'ee and tart all at once. I keep this idea in mind, add the tender poach pear in the custard, blend in ground almond in the tart shell. Cake flours make it light and delicate. I love it dearly, I would have it for breakfast, afternoon tea time or late night snacks, or any time you feel it!
Preparation time: 5-10 minutes for tart shell, at least 2 hours or overnight to chill the dough.
Baking time: 1 hour.
Serve: 6-8 peoples.
Ingredient:
Almond tart shell for 91/2 inch tart pan :
1. 1/2 cup sliver almond.
2. 11/2 cup cake flours.
3. 1 egg yolk.
4. 1 tablespoon almond extract.
5. 6 tablespoons cold butter, diced.
Add almond with 1/2 cup cake flours in the food processor, grind it fine, then add in the rest of 1 cup flour, egg yolk, almond extract, blend again, finish with cold butter by pulse couple times. Dough will start coming together as wet sand. Dump it to the tart pan, press it down and make the wall around the edge with measuring cup, work fast to avoid the heat from the hand will melt the butter from the dough.* Dough has to be chilled at least 2 hours or overnight before bake to keep in shape and won't be burned before you finish the baking process.
Filling:
1. 2 eggs and 1 yolk.
2. 1 teaspoon corn starch.
3. 1/4 cup sugar.
4. 1/2 cup heavy cream.
5. 1 cup 2 % milk.
6. 1 teaspoon almond extract and 1teaspoon vanilla extract.
7. 1/8 teaspoon salt.
8. 1 tablespoon apricot jam and 1 tablespoon water.
9. 1 can halved poach pear, drained.
Preheat oven 325F degree.
Adjust rack to the low part of oven. Place the tart shell on a tray, to avoid the filling spill and easy transfer. Back for 15 minutes.
While the tart shell is baking, prepare two large size bowls. First one place in sugar and heavy cream, microwave for 1 minutes, stir to melt the sugar, then add in milk, almond, vanilla extract, and salt. set aside.
Another bowl, add in the yolk and corn starch mix well with egg beater, then go in with eggs, mix again. ( Keep the egg beater attach the bottom of bowl or just break the yolk by back and forth, stay low during the whole mixing process will avoid beating in extract air. We need custard silky and smooth. Air bubbles will create holes and rough surface which is not we are looking for.)
Now, add the cream mixture to the eggs slowly. bring them together as one.
Arrange the pear on the baking tart shell, then add in the custard mixture go through a DRAINER. Bake another 40- 45 minutes until it set. Remove from oven, let it cool down.
Mix with 1 tablespoon apricot jam with 1 tablespoon water, heat up in the microwave about 10 seconds, mix well, use spoon drizzle on top of custard and the back of spoon to smooth it out.
Wait for the tart totally cool down. Insert the knife under the tart carefully, and go around make sure it release from the pan. It should be easy to slide to the serving plate. ( Sometime the filling spill over the tart wall, it create the brown color and stickiness to the tart pen. you can use sharp point of knife or tooth pick between the curb around the wall. it will help to release the tart easier.)
Serve room temperature or heat it up to warm!
Preparation time: 5-10 minutes for tart shell, at least 2 hours or overnight to chill the dough.
Baking time: 1 hour.
Serve: 6-8 peoples.
Ingredient:
Almond tart shell for 91/2 inch tart pan :
1. 1/2 cup sliver almond.
2. 11/2 cup cake flours.
3. 1 egg yolk.
4. 1 tablespoon almond extract.
5. 6 tablespoons cold butter, diced.
Add almond with 1/2 cup cake flours in the food processor, grind it fine, then add in the rest of 1 cup flour, egg yolk, almond extract, blend again, finish with cold butter by pulse couple times. Dough will start coming together as wet sand. Dump it to the tart pan, press it down and make the wall around the edge with measuring cup, work fast to avoid the heat from the hand will melt the butter from the dough.* Dough has to be chilled at least 2 hours or overnight before bake to keep in shape and won't be burned before you finish the baking process.
Filling:
1. 2 eggs and 1 yolk.
2. 1 teaspoon corn starch.
3. 1/4 cup sugar.
4. 1/2 cup heavy cream.
5. 1 cup 2 % milk.
6. 1 teaspoon almond extract and 1teaspoon vanilla extract.
7. 1/8 teaspoon salt.
8. 1 tablespoon apricot jam and 1 tablespoon water.
9. 1 can halved poach pear, drained.
Preheat oven 325F degree.
Adjust rack to the low part of oven. Place the tart shell on a tray, to avoid the filling spill and easy transfer. Back for 15 minutes.
While the tart shell is baking, prepare two large size bowls. First one place in sugar and heavy cream, microwave for 1 minutes, stir to melt the sugar, then add in milk, almond, vanilla extract, and salt. set aside.
Another bowl, add in the yolk and corn starch mix well with egg beater, then go in with eggs, mix again. ( Keep the egg beater attach the bottom of bowl or just break the yolk by back and forth, stay low during the whole mixing process will avoid beating in extract air. We need custard silky and smooth. Air bubbles will create holes and rough surface which is not we are looking for.)
Now, add the cream mixture to the eggs slowly. bring them together as one.
Arrange the pear on the baking tart shell, then add in the custard mixture go through a DRAINER. Bake another 40- 45 minutes until it set. Remove from oven, let it cool down.
Mix with 1 tablespoon apricot jam with 1 tablespoon water, heat up in the microwave about 10 seconds, mix well, use spoon drizzle on top of custard and the back of spoon to smooth it out.
Wait for the tart totally cool down. Insert the knife under the tart carefully, and go around make sure it release from the pan. It should be easy to slide to the serving plate. ( Sometime the filling spill over the tart wall, it create the brown color and stickiness to the tart pen. you can use sharp point of knife or tooth pick between the curb around the wall. it will help to release the tart easier.)
Serve room temperature or heat it up to warm!
Thursday, November 1, 2012
Shell Steak with Oyster Sauce and Mix Vegetable
Are you tired of plain steak? In Chinese culture, most main dish are savor in flavor and usually pair with some kind of vegetable. It looks prettier and make you feel that you are eating more! Chinese share a plate of meat instead of big piece for one person. The average family dinner usually come with meat, fish, saute vegetable dish and a simple light soup. of course with white rice. No tea, no juice, on soda too. That's why you don't really see many Chinese overweight. It's a very health way on the daily basic diet.
Preparation time: 10 minutes.
Cooking time: 15minutes.
Serve: 3- 4 people.
Ingredient:
1. 2 shell steaks season well with salt and red black pepper.
2. Half cup baby carrot sliced like pinkie size.
3. Half zucchini cut into pinkie size.
4. 2 cups mushrooms.
Flavor:
1. 4-5 cloves garlic minced.
2. Half medium onion thin sliced.
3. 2 tablespoon soy sauce.
4. 2 tablespoon oyster sauce.
5. 1 tablespoon sugar.
6. 2 tablespoon tapioca starch, or corn starch.
7. 2 tablespoon cold water.
Mix flavor soy sauce, oyster sauce, sugar, corn starch well, set aside for quick sauce later.
Cast iron pan, high heat, bring pan to smoking hot. Lightly coated with vegetable oil then place steaks in the pan. Seal steak 2 sides, only turn it once, do not flip around or press, so the flavor from juice will remain inside of steak. Cook steaks to medium rare, take it out, set aside.
If pan is over heated turn it to low or off. Check the oil level. (if is not enough, you can add a little more for saute vegetable. If is too much take some out.) Add in the garlic,mushroom and salt, saute till fragrance and soft, keep add in onion and carrot, cook onion to transparent, then zucchini.
While your are waiting the mushroom and onion to be cooked. You can sliced the steak against grand into 0.5 cm pieces, set aside. If any juice come out from the pan, add it back to the sauce.
Make sure the quick sauce mix well then add in the pan stir well. Sauce should be like texture of light cream. If is too thick, you can add in a little more water to diluted. Now, add in the steaks. Serve hot!
* Do avoid greasy cooking, but lack of oil food will show the uneven burning spots. It also will make food try out. Some food absorb more oil during the cooking process like mushroom, potato. Some come out more oil like salmon or rib eye steak or dark meat with skin from chicken. The easy way is make sure the bottom of pan always "lightly coated" with oil when you saute. Then you will be just do fine!
* Picture of Oyster Sauce as below:
Preparation time: 10 minutes.
Cooking time: 15minutes.
Serve: 3- 4 people.
Ingredient:
1. 2 shell steaks season well with salt and red black pepper.
2. Half cup baby carrot sliced like pinkie size.
3. Half zucchini cut into pinkie size.
4. 2 cups mushrooms.
Flavor:
1. 4-5 cloves garlic minced.
2. Half medium onion thin sliced.
3. 2 tablespoon soy sauce.
4. 2 tablespoon oyster sauce.
5. 1 tablespoon sugar.
6. 2 tablespoon tapioca starch, or corn starch.
7. 2 tablespoon cold water.
Mix flavor soy sauce, oyster sauce, sugar, corn starch well, set aside for quick sauce later.
Cast iron pan, high heat, bring pan to smoking hot. Lightly coated with vegetable oil then place steaks in the pan. Seal steak 2 sides, only turn it once, do not flip around or press, so the flavor from juice will remain inside of steak. Cook steaks to medium rare, take it out, set aside.
If pan is over heated turn it to low or off. Check the oil level. (if is not enough, you can add a little more for saute vegetable. If is too much take some out.) Add in the garlic,mushroom and salt, saute till fragrance and soft, keep add in onion and carrot, cook onion to transparent, then zucchini.
While your are waiting the mushroom and onion to be cooked. You can sliced the steak against grand into 0.5 cm pieces, set aside. If any juice come out from the pan, add it back to the sauce.
Make sure the quick sauce mix well then add in the pan stir well. Sauce should be like texture of light cream. If is too thick, you can add in a little more water to diluted. Now, add in the steaks. Serve hot!
* Do avoid greasy cooking, but lack of oil food will show the uneven burning spots. It also will make food try out. Some food absorb more oil during the cooking process like mushroom, potato. Some come out more oil like salmon or rib eye steak or dark meat with skin from chicken. The easy way is make sure the bottom of pan always "lightly coated" with oil when you saute. Then you will be just do fine!
* Picture of Oyster Sauce as below:
Ma Po Tofu ( Spicy Tofu in Si-Chuan Style)
Si-Chuan, is a state in center part of China. It has well know spicy cooking method in culinary history for so long. Chef like to use lots of Chinese spices in dishes. Most of Si-Chuan's dish are big, bold in flavor. Anthony Bourdain, the food writer from travel channel. He describe the Si-Chuan hot pot, " It's like having a good s_x, very intense, so many things are all happening at once. You get swell, your tongue is numb, it hurts, but you want it more!. " Super" I said! Ma Po Tofu is good for beginners, it start with one simple spices, it's also a very common dish at the family table. Are you ready for challenge?
Ingredient;
1. 1 pound medium firm tofu cut in into less than 1 inch cubs.
2. 1/2 pound of ground pork or beef.
Flavor:
1. 4-5 cloves garlic minced.
2. 1 Jalapeno pepper seeded and diced it small. Us half in the cooking, other half for finish.
3. 2 scallion diced separate the white and green part.
4. 1 tablespoon dry prickly ash.
5. 2 tablespoon broad bean paste with chili. *Find the picture at beef noodle soup.
6. 2 tablespoon soy sauce.
7. 1/4 cup white wine.
8. 1 tablespoon sugar.
9. 1 tablespoon balsamic vinegar.
10. 2 cups water or chicken broth.
2 tablespoon corn starch mix with same amount of cold water.
Hot pan, cold oil, add in dry prickly ash, stir until flavor comes out about 2 minutes, then discard the dry prickly ash, remain the oil. If oil is high turn heat low. Add in garlic and jalapeno saute again until fragrance shows, then add broad bean paste with chili keep stir, the color will get darker, but bright. add in soy sauce, wine, sugar, water or chicken broth mix well check the saltiness and add in more cayenne pepper, bring to the broil, goes in tofu, medium high heat cook other 10 minutes. Add the well mix corn starch mixture slowly, stir well and gently with rubber spatula attach to the bottom of the pan, it will avoid to break the tofu. When the sauce comes together, stop adding more corn starch mixture. Turn the heat off add in balsamic vinegar, sprinkle the remain Jalapeno and green part scallion. Great with rice or dig in with a piece of French baguette.
* Too spicy!!! Milk, Cold Acidly Sweet Juice will calm you down!
* Picture of Dry Prickly Ash as below.
Ingredient;
1. 1 pound medium firm tofu cut in into less than 1 inch cubs.
2. 1/2 pound of ground pork or beef.
Flavor:
1. 4-5 cloves garlic minced.
2. 1 Jalapeno pepper seeded and diced it small. Us half in the cooking, other half for finish.
3. 2 scallion diced separate the white and green part.
4. 1 tablespoon dry prickly ash.
5. 2 tablespoon broad bean paste with chili. *Find the picture at beef noodle soup.
6. 2 tablespoon soy sauce.
7. 1/4 cup white wine.
8. 1 tablespoon sugar.
9. 1 tablespoon balsamic vinegar.
10. 2 cups water or chicken broth.
2 tablespoon corn starch mix with same amount of cold water.
Hot pan, cold oil, add in dry prickly ash, stir until flavor comes out about 2 minutes, then discard the dry prickly ash, remain the oil. If oil is high turn heat low. Add in garlic and jalapeno saute again until fragrance shows, then add broad bean paste with chili keep stir, the color will get darker, but bright. add in soy sauce, wine, sugar, water or chicken broth mix well check the saltiness and add in more cayenne pepper, bring to the broil, goes in tofu, medium high heat cook other 10 minutes. Add the well mix corn starch mixture slowly, stir well and gently with rubber spatula attach to the bottom of the pan, it will avoid to break the tofu. When the sauce comes together, stop adding more corn starch mixture. Turn the heat off add in balsamic vinegar, sprinkle the remain Jalapeno and green part scallion. Great with rice or dig in with a piece of French baguette.
* Too spicy!!! Milk, Cold Acidly Sweet Juice will calm you down!
* Picture of Dry Prickly Ash as below.
Campanelle with Bacon, Chick Beans and Artycho
Miyuky is a busy Japanese mom that my boy has play day with her son. She has 4 kids, good in shape, well put together. The most amazing part is, I never hear she complain! Sometime our kids have play day, she will bring me the bacon with pasta. I love it very much. I ask the ingredients, but it never come out the same. Therefore, I decide to take her idea and create my own. I also can still enjoy to have her around! Thanks for the inspiration my fabulous girlfriend.
Ingredients:
1. 1 pound of campanelle pasta.
2. 6 strips bacon cut in 2 inch length.
3. 1 can chick peas drained and rinsed.
4. 1 can artichoke hearts cut in half.
Flavor:
1. 3 scallion diced, separate the white and green parts.
2. 1 medium onion chop the 2 inch size square.
3. 4 cloves garlic.
4. 1/4 cup white wine.
5. 1 cup 2% milk.
6. Half lemon juice.
7. 1 tablespoon white truffle oil. If you have one.
8. Salt, white, red and black pepper.
*Let the pasta cook while you are making sauce. It will save the time. If the sauce finish first, turn the heat off or low, then wait for the pasta.
* Pasta always cook a little under then the texture you like, finish cooking in the sauce. That's how you get the flavor from.
High heat, use half cup of cold water instead of oil to cook out the fat from bacon, when bacon are getting color, ( if heat is too hot, torn it down to medium high.) throw in garlic and onion and the white parts of scallion, saute onion till transparent, but still have it's own texture. Keep adding wine and milk, bring to the simmer also salt, white, red and black pepper check the flavor. Now add in the cooked pasta, chick pea, artichoke hearts mix well. Kill the heat, squeeze the lemon juice, sprinkle the green parts of scallion, drizzle the white truffle oil.
* My kids love salty bacon, I adore creamy chick peas, crunch sweet onion, and the acidly from artichoke will cut off the richness, a touch of truffle oil are fancy enough without break the bank. I got everything in one pan, couldn't ask for no more!
Ingredients:
1. 1 pound of campanelle pasta.
2. 6 strips bacon cut in 2 inch length.
3. 1 can chick peas drained and rinsed.
4. 1 can artichoke hearts cut in half.
Flavor:
1. 3 scallion diced, separate the white and green parts.
2. 1 medium onion chop the 2 inch size square.
3. 4 cloves garlic.
4. 1/4 cup white wine.
5. 1 cup 2% milk.
6. Half lemon juice.
7. 1 tablespoon white truffle oil. If you have one.
8. Salt, white, red and black pepper.
*Let the pasta cook while you are making sauce. It will save the time. If the sauce finish first, turn the heat off or low, then wait for the pasta.
* Pasta always cook a little under then the texture you like, finish cooking in the sauce. That's how you get the flavor from.
High heat, use half cup of cold water instead of oil to cook out the fat from bacon, when bacon are getting color, ( if heat is too hot, torn it down to medium high.) throw in garlic and onion and the white parts of scallion, saute onion till transparent, but still have it's own texture. Keep adding wine and milk, bring to the simmer also salt, white, red and black pepper check the flavor. Now add in the cooked pasta, chick pea, artichoke hearts mix well. Kill the heat, squeeze the lemon juice, sprinkle the green parts of scallion, drizzle the white truffle oil.
* My kids love salty bacon, I adore creamy chick peas, crunch sweet onion, and the acidly from artichoke will cut off the richness, a touch of truffle oil are fancy enough without break the bank. I got everything in one pan, couldn't ask for no more!
Flank Steak with Color Peppers
If you like the Fajita when you go to the Mexican
restaurant. You will like this smoky,
savor, but bright flavor for flank steak, alone with sweet colorful peppers and
different texture from green bean and onion.
You will find out, life is pretty good!
Marinate time: 1 hour or over night
Preparation time: 10 minutes.
Cooking time: 15 minutes.
Preparation time: 10 minutes.
Cooking time: 15 minutes.
Serve: 4 people.
Ingredient:
Flavor:
Beef marinate
8. Salt and red
pepper. Some more for vegetable.
High heat, bring the pan to smoking hot point, add in vegetable oil just enough to coat the pan, place in the steaks, leave it alone, turn when the bottom side are sealed with dark golden brown color. you can take a peek to figure it out, but the key it " leave it alone, do not touch it, or even press it ". Finish to seal other side, about 6-8 minutes for total. ( Depend on the thickness of your steaks ) cook steak about rare or medium rare, take it out, cover it with foil, and aside, and let it rest about 3-5 minutes.
Slice against the grand thin about 0.5 mm. * If you cook flank steak well done, it will
be very tough to eat!
Kill the heat if the pan is too hot! In Same pan, add a little more oil as if you need it, then the
garlic saute till fragrance, go in with
all the peppers and green beans, keep high heat, stir well or flip the pan, add in the salt and red peppers,
finish with 1 tablespoon rum. Kill the heat, put back the steaks on top, sprinkle
diced scallion and cilantro, serve hot!
* If you like spicy, add in the jalapeno seeded and thin sliced,
when you saute the vegetable. It will
take you to the heaven. Ha ha!
Lucy's way to find out how steak are cooked without using thermometer.
First picture below: Relax the Palm, touch and feel the place right under thumb, if it's soft , that is rare.
Second picture below: open your hand without pressure. Touch the same spot, if it's firm, but tender, that is medium.
Third picture below: open your hand with force, muscle will be tight. That is well done!
Enjoy the goodness !😋😋😋😋😋
Lucy's way to find out how steak are cooked without using thermometer.
First picture below: Relax the Palm, touch and feel the place right under thumb, if it's soft , that is rare.
Second picture below: open your hand without pressure. Touch the same spot, if it's firm, but tender, that is medium.
Third picture below: open your hand with force, muscle will be tight. That is well done!
Enjoy the goodness !😋😋😋😋😋
October Pumpkin Pie
I love Autumn! All the leaves turn color green to yellow, orange, and red, it falls all over on the ground, very beautiful and romantic to me. The pumpkin picking is also a great relaxing afternoon with family, hay ride, applesider donuts, of course you can't miss fresh make pumpkin pie. Don't even mention the excitement that dress up in custom, then trick or treat at Halloween. I feel like a kids again!
Pie dough:
1/2 cup roasted peanuts.
1/4 confection sugar.
1 1/2 cups all-purpose flour.
1 large egg and 1 yolk.
4 tablespoon cold vegetable shortening diced.
2 tablespoon unsalted cold butter diced.
1/2 teaspoon salt.
Use food processor ground peanut with confection sugar well, then add flour mix again, spread vegetable shortening and butter diced evenly, add egg and yolk, cold water, pause couple time until all the ingredient "start" getting together, but not as a dough already. (dough looks partly separated, but if you grab a handful and squeezes, it will come together by itself. Also vegetable shortening and butter will show in the dough. *The key is you don't want to over mix it!)
Place all the dough in the pie pan, use measuring cup to flat the dough to sit on the bottom and make the wall on the edge with thumb on the other hand. ( The measuring cup technic will avoid the heat from finger to melt the fat from the dough.) Cover with plastic wrap and keep in refrigerator at least 30 minutes before you bake. Dough will stay cold up to 3 days. I usually make it ahead.
* you can mix everything by hand with pastry blennder or fork, which will take a little bit more effort, but "Do keep the dough cold before you bake! Otherwise it will create the smoke and burn the crust, not a good idea.
Filling:
1. 1 sweet pumpkin as size of honeydew, take the skin off and seeded, cut in to 1 inch chunks, put I the big bowl ( microwave save) add 1/4 cup water cover with damp paper towel. Microwave 5 minutes then stir. Cover again, take other 5 minutes, total 10 minutes. It will be very easy to mash with serving tablespoon.
* I like a little texture, so I don't mash perfectly. If you like it very smooth, put it in the food processor.
2. 2 cups sweetened condensed milk.
3. 1/8 teaspoon salt.
4. 1 teaspoon ground cinnamon.
5. 1/8 teaspoon ground clove.
6. 1/8 teaspoon ground allspice.
7. 1/8 teaspoon nutmeg.
8. 1 teaspoon fresh ground ginger.
9. 1 egg and 1 egg yolk.
10. 1 tablespoon corn starch.
Preheat oven 325F
Move rack to the low level in the oven, bake crust 10-15 minutes until pale yellow. * Use tray to carry hot pie easier.
Turn oven to 350F
At the same time, microwave the pumpkin and mix every things together, egg will add in the end. Pour the warm mixture into hot pie crust.
Bake other 40-45mimutes until filling set and the crust will light golden brown. Take pie out, let it cool down a bit for easy cutting. Serve it warm or room temperature is the best.
Pie dough:
1/2 cup roasted peanuts.
1/4 confection sugar.
1 1/2 cups all-purpose flour.
1 large egg and 1 yolk.
4 tablespoon cold vegetable shortening diced.
2 tablespoon unsalted cold butter diced.
1/2 teaspoon salt.
Use food processor ground peanut with confection sugar well, then add flour mix again, spread vegetable shortening and butter diced evenly, add egg and yolk, cold water, pause couple time until all the ingredient "start" getting together, but not as a dough already. (dough looks partly separated, but if you grab a handful and squeezes, it will come together by itself. Also vegetable shortening and butter will show in the dough. *The key is you don't want to over mix it!)
Place all the dough in the pie pan, use measuring cup to flat the dough to sit on the bottom and make the wall on the edge with thumb on the other hand. ( The measuring cup technic will avoid the heat from finger to melt the fat from the dough.) Cover with plastic wrap and keep in refrigerator at least 30 minutes before you bake. Dough will stay cold up to 3 days. I usually make it ahead.
* you can mix everything by hand with pastry blennder or fork, which will take a little bit more effort, but "Do keep the dough cold before you bake! Otherwise it will create the smoke and burn the crust, not a good idea.
Filling:
1. 1 sweet pumpkin as size of honeydew, take the skin off and seeded, cut in to 1 inch chunks, put I the big bowl ( microwave save) add 1/4 cup water cover with damp paper towel. Microwave 5 minutes then stir. Cover again, take other 5 minutes, total 10 minutes. It will be very easy to mash with serving tablespoon.
* I like a little texture, so I don't mash perfectly. If you like it very smooth, put it in the food processor.
2. 2 cups sweetened condensed milk.
3. 1/8 teaspoon salt.
4. 1 teaspoon ground cinnamon.
5. 1/8 teaspoon ground clove.
6. 1/8 teaspoon ground allspice.
7. 1/8 teaspoon nutmeg.
8. 1 teaspoon fresh ground ginger.
9. 1 egg and 1 egg yolk.
10. 1 tablespoon corn starch.
Preheat oven 325F
Move rack to the low level in the oven, bake crust 10-15 minutes until pale yellow. * Use tray to carry hot pie easier.
Turn oven to 350F
At the same time, microwave the pumpkin and mix every things together, egg will add in the end. Pour the warm mixture into hot pie crust.
Bake other 40-45mimutes until filling set and the crust will light golden brown. Take pie out, let it cool down a bit for easy cutting. Serve it warm or room temperature is the best.
Fry Rice 101
If you looking a job as a chef in China. They will ask you make nothing else but fry rice. It's all about how well you know the ingredient, when you add in the pan, and the most important part is how you control the " heat" . Good fry rice should be coated with just right amount of oil, but no extras grease on the bottom of plate. Rice need to be light and fluffy. If you add the sauce, the color should be even coated too. If you are expert the aroma will be there for you before you tasted. It look very simple but very challenge. Don't worry, we are not looking a job for chef, just have fun with it because every mom make it too.
Ingredient:
* Stir fry is a dry heat cooking meths, just remember all
the ingredient you add in should be dry or cook it off the extract water, otherwise it
will effect the rice and turn rice saggy.
Preparation time: 2 minutes.
Cooking time: 10 minutes.
Serve: 2 people.
Ingredient:
1. 4 cups of left
over cooked rice, cold or chill in the zip bag and separated.
2. 3 eggs beaten.
3. 3 scallion
diced, separated the white and green part.
Flavor:
1. 3 tablespoon
soy sauce.
2. Salt, and lots of white pepper.
3. Vegetable oil.
*Use non-stick pan is good for beginner, also will be light
on oil.
*Have oil handy by the side. Add in little by little when
you see the bottom of pan is getting dry during the whole cooking process.
*Flat wood speachler is a good tool for stir all the ingredient
and keep away from stick an burn from
the bottom of pan.
Heat the pan hot,
add in the oil lightly enough coated the bottom of saute pan, add in white part of scallion, saute until
the fragrant comes out, pour in the egg, keep stirring, makes sure the egg will
be dry and fluffy. Go in with rice, well mix together, bring rice bake to hot,
then add in soy sauce from the side of pan. ( When the soy sauce hit the hot
pan which create better aroma to the dishes.) Mix well again. The rice should be all golden brown
even coated with all ingredients. Kill the heat, check the salt
level, sprinkle lots White pepper and green part of scallion. Stir well and
serve.
* Ones you control the water and heat you can add anything
you like.
Sausage and pineapple, beef and green bell pepper are
very popular in Taiwan.Chicken Masala
Chicken Marsala is one of my favor dish when I go to
Italian restaurant. I love the sweet Marsala wine as perfume
ingredient in the sauce. I add in meaty
mushroom to give dishes more texture.
Then milk for smooth cream taste and a touch tangy mustard to balance
out the richness. It's a very nice and
comfort dish that I like to sever at
fall or winter.
Preparation:10 minutes.
Cooking time: 10-
15 minutes.
Serve 2-3 people.
Ingredient:
1. 8- 10 slices chicken tenderloin.
2. Baby
portabella mushroom sliced.
3. 2 scallion
diced.
Flavor:
Chicken marinate:
2. 1 table spoon
Marsala.
3 1 tablespoon
vegetable oil.
4. Salt and black
pepper.
5. 1/2cup all
purpose flour.
* White meat from chicken are light in flavor and lack
off oil and water consistency. It's very
easy you will overcook the meat. That's why
Chinese always marinate it first, give the flavor, add in any sort of liquid
component, and oil. Flour is lightly coated to give nice color and keep chicken
tender from browning, also is a thick ingredient for the sauce. Now,
you have better control when you add in more ingredient during the
cooking process.
Sauce:
2. 1/4 cup Marsala
wine.
3. 1/2 cup milk.
4. 1 tablespoon
mustard.
5. Salt, black and
red pepper.
Add Italian season, Marsala wine and oil to chicken,
massage the meat a little, chicken will absorb all the ingredients. Then lightly coated flour ready for pan.
Heat the pan hot on high first, add in the oil light enough to coat all the bottom of pan, right after chicken. When the chicken turn golden brown turn to another side. ( If the bottom of pan is getting dry, add in a little more oil). Cook chicken 2 side golden brown then take it out by the side. ( Finish inside cooking later with sauce).
Reduce heat low, add in more oil if necessary. Keep adding in mushroom, garlic and
salt. Turn the heat back to medium high,
saute mushroom and garlic until soft and fragrance about 5 minutes. Add in wine stir a little, then milk, black
and red pepper, check the salt level, bring it to simmer. Put chicken back in to the sauce. Bath chicken about 1 minute on each
side. Sprinkle dice scallion on top
before serving.
Friday, October 5, 2012
Braised ground pork and hot broiled egg on rice
Italian has bolognese. Mexican has chill. Lu Ro Fan ( Braised ground pork on rice ) is the dish will represent Taiwan the island of Formosa. Everyone love it, simple ingredients but savor in flavor. I remember my grand mom used to making this dish about 10 o'clock in the morning and let it simmer to noon. The aroma circles in the air around the house. My brother and I would get so excite and couldn't wait. The thing about this dish is the longer it cook the better it gets. There is no way you can rush it! I try so many cooking technique, add in different spice to make it better. It turns out nothing like grand mom's. Ten yeas later, I finally nail Grand mom's taste, after I become a mom. I image what grand mom would do? Grand mom didn't go to cooking school, she wasn't working in the fancy restaurant either. I found out the secret was nothing, but love and patient. I would love keep this dish for generations.
Preparation time: 10-15 minutes.
Cooking time: 1 1/2 hours at least, 2 hours is good.
Ingredient:
1. 2 pound 90% lean coast ground pork.
2. 1/2pound less then 80% coast ground pork.
* Coast ground pork will remain the texture after the long hours of cooking! The ground pork or beef you see in the American supermarket usually are fine grounded. Most of ground pork in Chinese supermarket are coast grounded. If you are not sure, just ask nicely for butcher's help or you don't might the texture at all! Some chef use pork shoulder, dice pork to 0.5cm little pieces, they keep the skin too. The texture are more meaty, but more work!
3. 4-5 medium sundry mushroom soak in the worm water until it soft then squeeze out the water and finely chopped, remain the water for add in the sauce later.
4. 1/2 cup fry shallot or fry onion from the can finely chopped.
* The finely chopped mushroom and fry shallot become a secret ingredient, because it flavor the dish, but you won't see it! use the food processor will save lots of time.
5. 8 hard broiled eggs, shell removed.
Flavor:
1. 1 cup good soy sauce.
2. 1/2 cup sake or light rum.
3. 1 tablespoon sugar.
4. 800 c.c water. ( 1 inch above the pork and eggs. )
Medium heat, add 1/2 cup water, saute the pork fat, cook until the water vapor then the oil render out, use pork its own fat gradually add in the lean pork, mushroom keep sauteing till pork turn color white and fragrance, add in fry shallot or fry onion, soy sauce, wine, sugar, water and mushroom water. check the salt level, use sugar as balance ingredient. The flavor should be savor but not crazy salty. ( You can adjust the water too, but not to much. Add in the hard broiled eggs, bring it to broil, then turn the heat low, simmer with little bubbles, this way pork will get the nice color, cover the lid cook about at least 1 hours is good. 2 hours will be great! Sever on top of rice, pasta, mash potato or on the chips with cheese. It's a comfort food you will never get tired of it.
Preparation time: 10-15 minutes.
Cooking time: 1 1/2 hours at least, 2 hours is good.
Ingredient:
1. 2 pound 90% lean coast ground pork.
2. 1/2pound less then 80% coast ground pork.
* Coast ground pork will remain the texture after the long hours of cooking! The ground pork or beef you see in the American supermarket usually are fine grounded. Most of ground pork in Chinese supermarket are coast grounded. If you are not sure, just ask nicely for butcher's help or you don't might the texture at all! Some chef use pork shoulder, dice pork to 0.5cm little pieces, they keep the skin too. The texture are more meaty, but more work!
3. 4-5 medium sundry mushroom soak in the worm water until it soft then squeeze out the water and finely chopped, remain the water for add in the sauce later.
4. 1/2 cup fry shallot or fry onion from the can finely chopped.
* The finely chopped mushroom and fry shallot become a secret ingredient, because it flavor the dish, but you won't see it! use the food processor will save lots of time.
5. 8 hard broiled eggs, shell removed.
Flavor:
1. 1 cup good soy sauce.
2. 1/2 cup sake or light rum.
3. 1 tablespoon sugar.
4. 800 c.c water. ( 1 inch above the pork and eggs. )
Medium heat, add 1/2 cup water, saute the pork fat, cook until the water vapor then the oil render out, use pork its own fat gradually add in the lean pork, mushroom keep sauteing till pork turn color white and fragrance, add in fry shallot or fry onion, soy sauce, wine, sugar, water and mushroom water. check the salt level, use sugar as balance ingredient. The flavor should be savor but not crazy salty. ( You can adjust the water too, but not to much. Add in the hard broiled eggs, bring it to broil, then turn the heat low, simmer with little bubbles, this way pork will get the nice color, cover the lid cook about at least 1 hours is good. 2 hours will be great! Sever on top of rice, pasta, mash potato or on the chips with cheese. It's a comfort food you will never get tired of it.
Clam with Broccoli in Soy Sauce, Balamic Vinegar an d Basil
Taiwan is a island with the fresh sea food all year
around. Most of local restaurant keep
fish, shrimp, and crab alive in the tank.
You can pick up your favorite and choose the way you want to cook. There's nothing fancy or complicated cooking
technique. It's just simply fresh and
flavorful directly from the sea to your table.
Preparation time: 10 minutes.
Cooking time: 5 minutes.
Ingredient:
1. 1 pound clam
wash the dirt away with brush.
2. 1 broccoli cut
into bite size.
Flavor:
1. 4 clove garlic
minced.
2. 4 thin slice
ginger then minced.
3. 1 red hot
chill, clean the seed and diced. (If you like it spicy)
4. 2 tablespoon
soy sauce.
5. 2 tablespoon
balsamic vinegar, plus 1 teaspoon more for finish.
6. 1 tablespoon
sugar.
7. 1 tablespoon
tapioca starch or corn starch.
8. 1/4 cup water.
9. A pinch white
pepper.
10. 1/4 cup sake
or dry white wine.
11. 1 cup of basil
leaves.
Mix soy sauce, balsamic vinegar, sugar, tapioca or corn starch,
water, white pepper in a bowl.
High heat, add in oil, garlic, and ginger saute until the
fragance come out, add in clam, broccoli mix well then wine. Cove with lid cook clam until shell open
about 3- 5 minutes. make sure the sauce mixture mix well right before you add in the pan. Swirl the pan instead of over mix the clam which meat will
fall apart from shell. Bring it to the
broil then turn heat off right away, add in basil, drizzle last touch of balsamic
vinegar.
Great with rice or pasta.
Good with beer too!
Sunday, August 19, 2012
Hummus with fire Roast Pepper and Cucumber
I have lot of hummus at all different parties, nothing beats Dalida's. She is a Lebanese lady also a great cook too. Her hummus is light and creamy, fruity intense extra virgin oil touch you tongue at first than the fresh chick peas speak for itself. Of course I get the recipe from her. I give it a little twist which I pair it with fire smoky roast pepper and crunch refreshing cucumber for more texture. I guess I will make her proud.
Preparation time: overnight soaked chick peas and 10-15 minutes to put everything together.
Make about 1 1/2 cups hummus.
Ingredient:
1. 8 ounce chick peas.
2. 1 American cucumber peeled few stripes, and cut it about 1cm thick.
3. 1 can fire roast red pepper in vinegar water, cut into 1/2 inch square.
Flavor
1. 1 clove garlic rough chopped.
2. 1 teaspoon Tahini (sesame paste), and 1 teaspoon oil from the top of sesame paste.
3. 1 tablespoon good extra virgin oil.
4. Half lemon zest and juice.
5. I teaspoon lemoncholo. ( If you have it )
6. Salt, white and black pepper.
7. I teaspoon cilantro finely chopped.
Soak chick peas and garlic in the water about 1 inch high over night, keep it in the cool place at room temperature.(over soaking in worn temperature too long, peas might go bad). save 1/4 cup for decorate.
Use medium high heat, steam chick peas with its own remain water about 30 minutes. Let it cool down for easy handle, then move into the food processor add in sesame paste, sesame oil, lemon zest, lemon juice, salt, white and black pepper, water( if you need to add in more). keep blending until smooth like paste, lemoncelo will make this so bright if you have it. Sprinkle the remain chick peas and cilantro, drip extra virgin olive oil on top of the dish. Sever it cold. It's a good summer appetizer, no guilty charge.
Preparation time: overnight soaked chick peas and 10-15 minutes to put everything together.
Make about 1 1/2 cups hummus.
Ingredient:
1. 8 ounce chick peas.
2. 1 American cucumber peeled few stripes, and cut it about 1cm thick.
3. 1 can fire roast red pepper in vinegar water, cut into 1/2 inch square.
Flavor
1. 1 clove garlic rough chopped.
2. 1 teaspoon Tahini (sesame paste), and 1 teaspoon oil from the top of sesame paste.
3. 1 tablespoon good extra virgin oil.
4. Half lemon zest and juice.
5. I teaspoon lemoncholo. ( If you have it )
6. Salt, white and black pepper.
7. I teaspoon cilantro finely chopped.
Soak chick peas and garlic in the water about 1 inch high over night, keep it in the cool place at room temperature.(over soaking in worn temperature too long, peas might go bad). save 1/4 cup for decorate.
Use medium high heat, steam chick peas with its own remain water about 30 minutes. Let it cool down for easy handle, then move into the food processor add in sesame paste, sesame oil, lemon zest, lemon juice, salt, white and black pepper, water( if you need to add in more). keep blending until smooth like paste, lemoncelo will make this so bright if you have it. Sprinkle the remain chick peas and cilantro, drip extra virgin olive oil on top of the dish. Sever it cold. It's a good summer appetizer, no guilty charge.
Naughty nutty bacon 魅力十足的培根
Cooking time: 20 minutes.
Makes: 12 strips.Ingredient:
1. 1 pack thick cut bacon.
Flavor:
1. 2 tablespoon real good honey.
2. 1-2 tablespoon Dijon mustard.
3. 1/2 cup roasted almond or your favorite nuts from can, crushed in the zip bag with a puncher.
Preheat oven 400 degree.
Put the large size foil paper on the tray with rack, laid the bacons on the rack, into the oven about 15-17 minutes, depend on how crisp you like.
Mix the honey and Dijon mustard well together, set aside.
Let the bacon cool down for easy handle, brush honey mustard mixture and pat it on the nuts. Serve it for breakfast or snack or any time you want it !
* Do you know 1 pack of thick cut bacon exit out 1/2 cup oil. Does it make you feel less guilty when you eat it?
You can save the bacon drips, use as flavor mix with healthy oil such as vegetable oil then saute with color greens, or pan fry egg or make some pasta. It will be yummy too !
如果你是一位豬肉的愛好者, 當你聽到培根這兩個字時, 眼睛一定會為之一亮, 嘴裡就會充滿喜悅的香鹹味道. 我把它變的讓你更無法拒絕了. 我混合甜美蜂蜜和氣味撲鼻的黃色芥茉醬, 然後輕輕的刷上培根, 接著再沾上搗碎的堅果類. 如果你喜歡的話, 再撒上一些紅辣椒粉, 好吃到讓你用無法言語形容.
烹調時間: 20 minutes.
製作: 20條的培根.
材料: 1包20條裝的厚片培根.
調味料:
1. 2 大匙的蜂蜜.
2. 2 匙的黃色芥茉醬.
3. 11/2 杯烤過的杏仁或是你各人喜歡的堅果類, 然後用槌子將它搗碎.
烤箱先遇熱至攝氏205度.
將錫箔紙墊在大型的烤盤上, 並且放上烤架. 放上培根在烤架上, 如烤箱大約12-17 分鐘左右, 就看你喜歡的酥脆成度是如何.
將蜂蜜和黃色芥末醬混在一起拌勻, 擱置一旁.
讓培根稍微冷卻後, 會比較容易著手, 然後刷上蜂蜜和黃色芥末醬的混合液, 再按上搗碎後的堅果. 適合拿來當早餐, 或是點心, 或是任何一個你想要的時候也行.
* 你知道嗎？ 一包厚片的培根取出大約 1/2杯的油脂. 這樣有沒有讓你在吃的時候, 覺得沒有那麼嚴重的罪惡感.
你可以用這些培根留下來的多餘油脂, 搭配健康的蔬菜油, 然後來炒深綠的色青菜, 或是拿來炒蛋, 拌麵, 都是會很好吃的！~
Thursday, July 5, 2012
Steamed Tilapia with Ginger and Scallion
I love that this cooks in less than 10 minutes; short and neat,
like magic! It's perfect for entertaining. Sometime I use the whole fish when I have foodies come over. I always get that WOW
effect, fresh and full of flavors.
It's very impressive.
Preparation time: 5 minutes.
1. 1 tablespoon oyster sauce.
3. 1/2 cup thin
sliced scallion.
7. 1 tablespoon dark sesame oil plus 2 tablespoon vegetable oil ( sesame oil has low heating point, by mixing vegetable oil to bring the temperature high, so it won't burn out).
Set the steam pot ready, fill in the water, cover the lid, high heat, bring to broil.
Place fish on the plate, then mix oyster sauce with wine together. Pour it on top of the fish.
When the water boils, kill the heat or turn it down for safety, put the fish in the pot, close tight with the lid, turn heat back to high, and steam about 8 minutes.
Turn the heat to low, open the lid, spread the scallion, ginger, and red hot chili, sprinkle salt and black pepper all over the fish. in a sauce pan, heat up the sesame and vegetable oil to smoking hot point. Kill the heat, drizzle on top of fish, especially the scallion and ginger. Serve it hot.
* This sauce is wonderful with rice, flat pasta (such as linguine) or a piece of bread!
No steamer? Every
Chinese family knows how to steam, but 8 out of 10 of us don't have a steamer. Just remember the steam method : choose a wok or pot wide and deep enough to put in your food with lid. Place a rack or a small bowl ( not plastic,) on the bottom of
pot, fill in the water. Put the food on a plate, and then sit the plate on the rack or bowl. The plate of food shouldn't touch the water. Be sure there is a gap
between plate and the pot, so steam can come up to cook the food. Cover with the lid, try not to open the lid
too many times during the steaming process, which will keep the temperature steady.
* It's important to know steam is as hot as an oven, always
open the lid away from your side for safety.*
Preparation time: 5 minutes.
Cooking time: 8 minutes.
Ingredient:
1. 4 slices tilapia. ( Cod, sea bass, halibut are good too! )
*The bigger, thicker fish take a little bit longer, Use a chopstick to test if the fish is it done or not. if it goes through easily on the thicker part of fish without pressing in, that fish is done. Avoid over cooking the fish. Some will be tough.
1. 4 slices tilapia. ( Cod, sea bass, halibut are good too! )
*The bigger, thicker fish take a little bit longer, Use a chopstick to test if the fish is it done or not. if it goes through easily on the thicker part of fish without pressing in, that fish is done. Avoid over cooking the fish. Some will be tough.
Flavor:
1. 1 tablespoon oyster sauce.
2. 1 tablespoon
sake or vodka, or dry white wine is fine.
3. 1/2 cup thin
sliced scallion.
4. 1/2 cup thin
sliced ginger.
5. Salt and black
pepper.
6. 1 red hot chili thin sliced for color.
7. 2 tablespoon sesame oil mix with 1 tablespoon vegetable oil.
*Picture as left: Dark sesame oil;
right: Japanese sake ( rice wine)
*Picture as left: Dark sesame oil;
right: Japanese sake ( rice wine)
7. 1 tablespoon dark sesame oil plus 2 tablespoon vegetable oil ( sesame oil has low heating point, by mixing vegetable oil to bring the temperature high, so it won't burn out).
Set the steam pot ready, fill in the water, cover the lid, high heat, bring to broil.
Place fish on the plate, then mix oyster sauce with wine together. Pour it on top of the fish.
When the water boils, kill the heat or turn it down for safety, put the fish in the pot, close tight with the lid, turn heat back to high, and steam about 8 minutes.
Turn the heat to low, open the lid, spread the scallion, ginger, and red hot chili, sprinkle salt and black pepper all over the fish. in a sauce pan, heat up the sesame and vegetable oil to smoking hot point. Kill the heat, drizzle on top of fish, especially the scallion and ginger. Serve it hot.
* This sauce is wonderful with rice, flat pasta (such as linguine) or a piece of bread!
Sunday, June 10, 2012
Teriyaki Salmon
Fish a la meuniere is a French fish dish bathed in butter. The fish comes out tender and flaky. The Chinese bath fish in soy sauce, and the fish is savory and meaty. My Grand Mom made this dish at least once a week with what ever fresh fish she could get that day. Now, this is my little boy's favorite dish. He never gets tired of it!
\
Preparation time: 5 minutes.
Cooking time: 10-15 minutes.
Serve 4 people.
Ingredients:
1. 2 large steak size salmon, or 4 cross cut salmon, season lightly with salt and black pepper.
2. 2-3 scallion chopped as 2 inch length, use white parts for saute, green part for color finish in the end. ( You can use 1 small size onion, thin sliced too)
3. 1/4 cup carrot, thin sliced same size as the scallions.
4. 1/2 cup thin sliced onion.
Flavor:
1. 5 thin slices ginger about 2 inch in length .
2. 1/4 cup soy sauce.
3. 1/4 cup sake or dry white wine.
4. 1 tablespoon sugar.
5. 1 teaspoon honey.
6. 1 cup water.
7. 2 tablespoon corn tapioca flour or corn starch mix with same among of water.
8. Salt, White and cayenne red pepper.
Lightly coat the saute pan with vegetable oil, high heat to bring it to the smoky point, lay in the salmon, skin side down, and just leave it. When you see the fish color change to white on the bottom side, shake the pan, salmon will be sealed on one side and easy to flip.
After flipping the salmon, check the oil level form in the pan, if the bottom of pan is dry you can add 1 tablespoon oil, also add in the ginger, carrot and scallion or onion, saute it in the same pan until their is released. (Don't touch the fish). Add in the soy sauce, wine, sugar and honey. Swirl around the pan with handle to mix all the sauce well. Use a spoon to bathe fish on the top side which couldn't reach the sauce about 4-5 minutes. ( If you like the fish skin crispy, just skip this step. ) Test it with a chopstick for denseness. If it is easy to go through, then it's done.
Take out the fish then finish the sauce. Check the saltiness, one hand slowly add in the mixed corn starch water, other hand use a spoon of egg beater to mix the sauce well, when it reach the thick consistence, stop adding the flour mixture. Sprinkle in the green parts of the scallion for color.
Drizzle sauce on top of fish and serve home style with rice, or use Boston lettuce leaves to wrap everything with rice. It's another fun way to eat!
Personally, I like meaty fish such as salmon, shark, or tuna for this savory flavor. Bon Appetit!
\Preparation time: 5 minutes.
Cooking time: 10-15 minutes.
Serve 4 people.
Ingredients:
1. 2 large steak size salmon, or 4 cross cut salmon, season lightly with salt and black pepper.
2. 2-3 scallion chopped as 2 inch length, use white parts for saute, green part for color finish in the end. ( You can use 1 small size onion, thin sliced too)
3. 1/4 cup carrot, thin sliced same size as the scallions.
4. 1/2 cup thin sliced onion.
Flavor:
1. 5 thin slices ginger about 2 inch in length .
2. 1/4 cup soy sauce.
3. 1/4 cup sake or dry white wine.
4. 1 tablespoon sugar.
5. 1 teaspoon honey.
6. 1 cup water.
7. 2 tablespoon corn tapioca flour or corn starch mix with same among of water.
8. Salt, White and cayenne red pepper.
Lightly coat the saute pan with vegetable oil, high heat to bring it to the smoky point, lay in the salmon, skin side down, and just leave it. When you see the fish color change to white on the bottom side, shake the pan, salmon will be sealed on one side and easy to flip.
After flipping the salmon, check the oil level form in the pan, if the bottom of pan is dry you can add 1 tablespoon oil, also add in the ginger, carrot and scallion or onion, saute it in the same pan until their is released. (Don't touch the fish). Add in the soy sauce, wine, sugar and honey. Swirl around the pan with handle to mix all the sauce well. Use a spoon to bathe fish on the top side which couldn't reach the sauce about 4-5 minutes. ( If you like the fish skin crispy, just skip this step. ) Test it with a chopstick for denseness. If it is easy to go through, then it's done.
Take out the fish then finish the sauce. Check the saltiness, one hand slowly add in the mixed corn starch water, other hand use a spoon of egg beater to mix the sauce well, when it reach the thick consistence, stop adding the flour mixture. Sprinkle in the green parts of the scallion for color.
Drizzle sauce on top of fish and serve home style with rice, or use Boston lettuce leaves to wrap everything with rice. It's another fun way to eat!
Personally, I like meaty fish such as salmon, shark, or tuna for this savory flavor. Bon Appetit!
Subscribe to:
Posts (Atom)