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Monday, October 18, 2010

FRIED MUSHROOM


Ingredients:

20 white button mushrooms, wiped clean
1/2 cup all-purpose flour
75 ml water
1 white egg, shake
2 cloves garlic, grated
1/4 tsp pepper (more if you like)
1/2 tsp salt


Direction:
  • Sprinkle mushrooms with a pinch of salt and a pinch of pepper and set aside
  • Mix flour, garlic, pepper, and salt together
  • Add water and mix well
  • Add egg and mix well
  • You should be getting a thick mixture
  • Dip mushrooms in the mixture until well covered
  • Fried until golden brown
  • Serve with sweet chili sauce

Sunday, September 26, 2010

KIMCHI PANCAKE A LA MAANGCHI

1 Pancake

Ingredients:

1/2 cup kimchi, chopped really small
1 1/2 tbs kimchi juice
1 tbs onion, chopped
1/4 tsp salt
1/4 tsp sugar
1/4 cup all purpose flour
1/8 cup water 


Direction:
  • Mix well in a bowl with spoon
  • Heat non-stick pan on medium heat and drizzle with 2 tbs oil (I use grape seed oil)
  • Spread batter on the pan thinly and evenly with spoon
  • Cook for 2 minutes until the bottom gets brown
  • Flip it over and cook for another 2 minutes till browned and crispy

TERIYAKI CHICKEN THIGH



6 Servings

Ingredients:

12 bone-in skinless chicken thighs
1 tbs vegetable oil
1/2 cup sake (I used cooking wine instead)
1/4 cup mirin
2 tbs soy sauce
2 tsp brown sugar





Direction:

  • Trim fat
  • Heat oil on high heat in a pan
  • Add chicken in single layer and cook until deep golden brown on both sides for 3 - 4 minutes each side
  • Transfer to slow cooker
  • Throw away the fat from the pan
  • Add sake/wine, mirin, soy sauce, and brown sugar to skillet until boiling
  • Pour over chicken and cook on high for 5 hours
  • Use spoon to pour some sauce over the chicken

JAPANESE BEEF CURRY



4 Servings

Ingredients:

3 medium baking potatoes, peeled and cut into 1-inch chunks
4 medium carrots, cut into 1/2-inch rounds
Vegetable oil
1 lbs beef stew
1 medium onion, chopped
1 clove garlic, minced
1 tsp salt
1/2 tsp pepper
2 cups beef broth
2 cups water
5 tbs all-purpose flour
1 tbs curry powder





Direction:

  • Put potatoes in slow cooker
  • Layer with carrots
  • In large skillet, heat 1 tbs oil in medium heat
  • Add beef and brown all sides
  • Transfer beef to cooker
  • Heat another 1 tbs oil and add onion and garlic for 5 minutes
  • Add salt and pepper and cook for 2 -3 minutes
  • Transfer to cooker
  • Pour broth into skillet and boil
  • Pour into cooker and add water
  • Cook on low for 7 hours
  • In small skillet, heat 2 tbs oil over medium high heat
  • Add flour and cook until browning for about 5 minutes
  • Add curry powder and stir about 1 minute more
  • Remove from heat and turn cooker to high
  • Scoop out 1/2 cup of liquid from cooker and add to flour mixture and stir well
  • Stir in the flour mixture to the stew slowly
  • Cook on high for 20 - 30 minutes until sauce is thickened
  • Serve with rice

Tuesday, September 14, 2010

SUAN LA TUDOU 酸辣土豆 (SOUR AND SPICY POTATO) A LA EVELYN

Ingredients:

2 medium potato, cut into match sticks
3 green onion, cut long
3 tbs vinegar (white or apple cider)
1 chili pepper (more if you like), cut small
Pepper
1/2 tsp salt
1 tbs sugar (more if you don't like sour)
1/2 tsp chicken broth powder
Warm water


Direction:
  • Heat oil and stir fry green onion and chili pepper till soft
  • Add potato, salt, pepper, chicken broth, sugar, vinegar, 1 tbs water
  • Cover the pan with lid
  • Keep adding 1 tbs water to avoid dryness
  • Cook until potato is cooked (tender)

Monday, September 13, 2010

HAINAN CHICKEN A LA YANNY

Ingredients:

2 lbs chicken drummettes 
1/3 cup ginger, cut in match sticks
4 cloves garlic, minced
2 tbs sesame oil
1/4 tsp salt
White pepper


Direction:
  • Boil water and add chicken to boil again for 10 minutes
  • Drain chicken and rinse under running water to remove foam and blood
  • Heat sesame oil in pan on medium high heat
  • Add ginger and garlic and stir fry till fragrant
  • Add chicken, reduce heat to medium and stir fry for 5 minutes
  • Add Kee's Hainanese mix, salt, and pepper
  • Mix well with the chicken
  • Keep stirring until the chicken is slightly browned (more if you'd like) for another 5 minutes
  • I don't like too much oil - so I drain the chicken on paper towel
  • The chicken should be a little crunchy on the outside and tender on the inside

KEE'S HAINANESE CHICKEN RICE MIX

Wednesday, September 8, 2010

TOMATO EGG A LA EVELYN (EPE)

Ingredients:

1 medium tomato, cut small
4 eggs
1 green onion, cut small
Salt
Sugar
1/2 tsp chicken broth (powder)
2 tsp corn starch



Direction:
  • Add a pinch of salt, two pinches of sugar, and corn starch to the tomato
  • Beat the eggs and add a pinch of salt along with chicken broth, mix well
  • Heat oil and add tomato and green onion
  • Stir fry till tomato is soft
  • Then add the egg
  • Stir fry until the egg is almost done (scramble it if you'd like)

Saturday, September 4, 2010

YAKISOBA A LA FRANCIS

Ingredients:

1 lbs Yakisoba noodles
1 tbs water
.5 lbs pork, sliced
2 cups bean sprouts
2 cups cabbage leaf, cut
2 cups carrot, cut in strips
2 green onions, cut diagonally
3 cloves garlic, minced
1 tbs sesame oil
Salt
Pepper


Yakisoba Sauce:

3 tbs oyster sauce
1 tbs soy sauce
1 1/2 tbs water or sake


Direction:
  • Mix Yakisoba sauce in a bowl
  • Stir fry noodles on a griddle or pan
  • Add water and set aside when it's almost cooked through
  • Stir fry garlic and pork together
  • Add vegetables and season with salt and pepper to taste till cooked
  • Mix in the noodles and add Yakisoba sauce
  • Stir well until all cooked
  • You can serve with bonito flakes and seaweed flakes

Friday, September 3, 2010

SUGAR SNAP PEAS WITH ANCHOVIES A LA PABLOPABLA

Ingredients:

1 lbs sugar snap peas, remove the ends
3 tbs tiny anchovies, rinse quickly
4 cloves garlic, minced
2 tbs oil
Warm water
1 tbs oyster sauce


Direction:
  • Heat oil and reduce heat to medium before adding anchovies
  • Set aside anchovies after they turn golden brown
  • With the remaining oil, stir fry garlic till fragrant
  • Increase heat to high and add sugar snap peas
  • Stir fry for 3 minutes as you add the oyster sauce
  • Occasionally add warm water - 1 tbs at a time - to avoid drying up
  • Serve with anchovies on top

Wednesday, September 1, 2010

TOFU WITH MINCED PORK A LA PABLOPABLA

Ingredients:

2 tubes Japanese tofu
1/2 lbs ground pork, marinated with 2 tsp light soy sauce and white pepper
2 carrots, cut in strips
2 hand full of dried shiitake mushrooms, soaked overnight and cut small
2 green onions, cut big (~2 inches)
3 cloves garlic, minced
2 tbs oil
1 cup warm water
1/2 cup water + 3 tsp corn flour, mix well
2 tbs oyster sauce
White pepper
1 tsp light soy sauce
1 tbs chili paste/chili oil (sambel oelek or garlic chili sauce)
2 tbs cooking wine
Fried onion/garlic/shallot for topping


Direction:
  • Heat oil and fry garlic till brown
  • Add meat and stir fry for 30 seconds
  • Add carrot and mushroom and stir for 1 minute
  • Add oyster sauce, white pepper, soy sauce, and chili paste, mix well
  • Add water and cover the lid till boil
  • Once boiled, place tofu on top and cover with lid for 3 minutes
  • Remove tofu gently and place them on plate
  • Add wine to the meat sauce and mix well
  • Add corn flour mixture to thicken the meat sauce
  • Add green onions and mix well
  • Pour meat sauce on top of tofu
  • Sprinkle with fried onion/garlic/shallot over the dish

Tuesday, August 31, 2010

STEAMED WONTON A LA NOVITA H.


Ingredients:

1/2 lbs shrimp, cut small
2 pieces chicken breast, cut small
Green onion, cut small
1 carrot, cut small
Salt
Pepper

Thick wonton wrapper
Chili sauce (optional)


Direction:
  • Mix shrimp, chicken breast, green onion, carrot, salt, and pepper in a bowl
  • Place mixture in the center of wonton wrapper
  • Steam for 20 - 30 minutes till all wontons are cooked
  • Serve with chili sauce