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Chinese food: Lor Mai Gai and Ee foo Noodles

October 31, 2011 9 comments

I am on a chinese food roll!

First i made this Lor Mai Gai

Lor mai gai is a chinese dish served during breakfast, or a mid-day snack. Often seen at restaurants serving dim sum (chinese snacks), they are made of sticky glutinous rice and topped with an array of chicken, chinese mushrooms, and chinese sausages.

If you havent come across glutinous rice before, the texture is somewhat like the sushi rice. Only much stickier. This rice is seasoned with a pantry full of chinese sauces before it is cooked. Being new in cooking, it took me a while t0 rally all these bottles of sauces. I would go to the grocery, buy one bottle, and forget what the names of the other sauces i was supposed to get. But once i got all my ducks (or bottle sauces) in line, i was good to go!

 

Next, i made this crispy ee foo noodles.

Thank goodness most of the sauces i bought for the sticky rice were once again listed in this recipe. So, i guess building up that initial chinese sauce pantry wasn’t such a waste after all.

This dish is made of crispy, deep fried noodles and ladled with a gravy of chinese mushrooms, assorted vegetables, and a type of meat (be it seafood, pork or chicken). And when i say a type of meat, i would really recommend on choosing only one type of meat. You wouldnt want to mix shrimps and chicken.

Like eating a bowl of cereal with milk, the longer the crispy noodles soaks the gravy, the softer it gets. And if you eat it on the spot, you get this gratifying crunch with each bite. I stand midway in savoring this dish. I ladle the gravy onto the plate, mix it up for a bit, then take my first bite. I get best of both crispy vs soggy world that way. 🙂

Lor mai gai (Steamed Glutinous Rice with Chicken)
Recipe taken from My kitchen

Ingredients (makes 6 servings):
3 cup glutinous rice, rinsed and soaked 4-5 hours or overnight
300gm boned chicken thigh, sliced
3-4 shiitake mushroom, soaked and shredded
1 Chinese sausage, thinly sliced (some people use char siew)

A
1 cm ginger, minced
1-2 clove garlic, minced
1 tsp sugar
1 tsp sesame oil
1 tsp shaoxing wine (chinese cooking wine)
½ tbsp oyster sauce
½ tsp salt
1 tbsp corn starch

B
1 tbsp cooking oil
2 bulbs shallot, chopped
2 cloves garlic, minced
*1 tsp dark soy sauce
*1 tbsp light soy sauce
*1 tbsp oyster sauce
*½ tsp salt (or to taste)
*½ tbsp sesame oil
*½ tsp ground white pepper
*Pinch of 5-spices powder
1 cup water
Methods:

  1. Marinate chicken and shiitake mushroom with ingredients A for at least 30 minutes.
  2. Heat oil in wok, sauté garlic and shallot until fragrant. Stir in glutinous rice and ingredients B marked with *. Stir until rice is coated with the sauce evenly.
  3. Add in water and cook until all water is absorbed. Remove from heat.
  4. In each steaming bowl, place 2-3 slices of Chinese sausage follow by 2-3 pieces chicken and mushroom. Next, fill in glutinous rice until three quarter full.
  5. Steam in preheated steamer for 30 minutes or until the rice is cooked.
  6. Turn the heat off, keep the cover on for about 10 minutes before taking them out from steamer to prevent surfaces from drying out.
  7. Run a spatula or knife around the bowl then invert lor mai kai onto a plate and serve warm with some chili sauce (optional).

Cantonese Fried Noodles Recipe (肉絲炒麵)
Taken from Rasa Malaysia

Ingredients

300g soft egg noodles
100g lean pork, shredded
4 pcs dried black mushroom
50g bean sprouts
100g yellow chives
1/2 table spoon julienned ginger

Marinade for Dried Mushrooms

1/4 tsp salt

Marinade for Bean Sprouts and Yellow Chives

1/4 tsp salt

Marinades for Lean Pork

1/2 tsp soy sauce
1/4 tsp ground white pepper
1/4 tsp wine
1/4 tsp corn starch
1/4 tsp oil

Sauce

1 tbsp oyster sauce
1/2 tsp sugar
1 tsp soy sauce
1 1/2 tsp corn starch
3/4 cup water from soaking the dried mushrooms

Method:

  1. Briefly blanch noodles (or according to the packet instructions) to make them al dente. Then immediately rinse the noodles under running cold water for another half minute. Loosen the rinsed noodles in a colander and air- dry it for about an hour before frying, a simple but important step for making the noodles crispy.
  2. Rinse dried mushrooms thoroughly; soak them in 3/4 cup water until soft. Squeeze water in mushrooms and cut them into thin slices. Reserve the 3/4 cup water. Marinade pork, mushrooms for about 10 to 15 minutes.
  3. Rinse bean sprouts and yellow chives. Cut chives into sections, about 4 cm long. Put them in a colander to drain off any excess water. Right before cooking, sprinkle in salt, and mix it well with the sprouts and chives.
  4. Make sure all ingredients are ready to go before frying noodles as they need to be cooked while the fried noodles are still crispy
  5. Heat wok over high heat, add oil and distribute it over the centre and halfway up the sides. As the oil starts to smoke lightly, lay noodles flat in the wok. Turn to medium heat, do not move the noodles till they turned golden on the bottom side. The noodles might get stuck to the wok if they are moved before heated enough. Then flip to the other side, and add another table spoon of oil, continue to fry them till they turned crispy on the second side. Dish up noodles and lay them on a plate.
  6. Heat another table spoon of oil in wok over medium heat, saute julienned ginger, dried mushrooms, followed by shredded pork. Stir constantly for about 2 minutes or till done. Toss in bean sprouts and yellow chives, turn to high heat and stir fry them for half a minute, or, just before they get wilted. Then pour in well-mixed sauce and keep stirring. As soon as the liquid boils, they are done.
  7. Ladle all the cooked ingredients with the sauce on top of the crispy noodles. Serve hot with black vinegar as the dipping sauce. Enjoy.

Cook’s Notes:

  1. To avoid noodles sticking to wok, it is important to make sure the wok and oil are well-heated.
  2. For presentation, it is better to top the noodles with meat and sauce, but I would suggest combining them all before sending to mouth.

Chicken Breast with Mushroom Sauce

October 29, 2011 7 comments

This breakfast came together because i happened to have all the ingredients in my fridge.

1. Mushrooms – check
2. Chicken Breast – check
3. Cream – check

Put everything together and we had this chicken breast with creamy mushroom sauce. And of course, the peas and carrots.

And for carbs, i dipped a baguette in an egg and milk mixture, just like how you would to a french toast.But instead of sugar, i gave it a savoury twist by adding salt into the dip.

But i guess i could have done better with that toast. Since we had leftover creamy mushroom sauce anyways. It seemed obvious.

to have mushroom crostinis!

Chicken with Creamy Mushroom Sauce
Taken from My Recipes

Ingredients

  • 4 (6-ounce) skinless, boneless chicken breast halves $
  • 2 teaspoons canola oil $
  • 1/2 teaspoon salt, divided $
  • 1/4 teaspoon freshly ground black pepper $
  • 1/4 cup chopped shallots
  • 1 (8-ounce) package presliced mushrooms
  • 2 minced garlic cloves $
  • 1/2 cup dry white wine $
  • 1 1/2 teaspoons all-purpose flour $
  • 3/4 cup fat-free, lower-sodium chicken broth $
  • 2 tablespoons butter $
  • 1 teaspoon minced fresh thyme

Preparation

  • 1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
  • 2. Heat a large nonstick skillet over medium-high heat. Add canola oil to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan; cook 3 minutes on each side or until done. Transfer chicken to a serving platter; keep warm.
  • 3. Add shallots and mushrooms to pan; sautĂ© for 4 minutes or until browned, stirring occasionally. Add garlic; sautĂ© for 1 minute, stirring constantly. Stir in wine, scraping pan to loosen browned bits; bring to a boil. Cook until liquid almost evaporates. Sprinkle mushroom mixture with remaining 1/4 teaspoon salt and flour; cook 30 seconds, stirring frequently. Add broth to pan; bring to a boil. Cook 2 minutes or until slightly thick. Remove pan from heat; add butter and thyme, stirring until butter melts. Serve with chicken.

DoryFish Fries

October 28, 2011 7 comments

Do not let appearance deceive you,

For although these may look like potato wedges, they are actually Doryfish fries.
Frozen Dory fish fillets are sliced into thin wedges and deep fried in hot oil.

They are just like the average fish fingers. Except they are cut thinner and longer. You get the maximum batter over fish ratio this way.

I served this with a bit of mayonnaise. Because fried food and mayonnaise are a lifelong couple. I would have gone for tartar sauce ( which  is also a mayonnaise based sauce). Too bad i didnt have on hands.

 

 Dory Fish Fries

Taken from Allrecipes

Ingredients

  • 1 (10 ounce) fillet dory catfish
  • 1 teaspoon cayenne pepper, or to taste
  • 1/2 cup corn flour
  • salt and pepper to taste
  • 1 quart oil for frying
 

Directions

  1. Lay dory fillet horizontally on cutting board. Cut thin 1/4 inch wide strips from the filet at a 45 degree angle. This is easy if your knife is sharp, and the filet is partly frozen.
  2. Dust fish strips moderately with cayenne pepper, and gently tumble together to evenly coat all strips. They should look pink all over when you are through. On the Bayou, this is called a dry marinade. Place dory fish strips on a plate or pan, and set aside for a few minutes to thaw.
  3. Heat oil in deep-fryer to 365 degrees F (185 degrees C). Place enough corn flour to bread your dory fish on a bowl or plate, and season with salt and black pepper.
  4. Place thawed dory fish into seasoned corn flour, and tumble gently until all strips are evenly coated. Deep fry in hot oil for about 3 minutes, or until done. Fish should be golden brown, slightly crisp outside, and moist and flaky inside when done.
Categories: Fish, Uncategorized Tags: , , , ,

Orange Chicken

October 25, 2011 10 comments

Today, i embrace my chinese roots in chinese cooking.

The Orange Chicken,

 

Well, truthfully, this is not exactly an authentic Chinese cuisine.  It’s more of an American fast food.

We also had this vegetables, heavily infused with garlic

Then everything goes on a plate,

 

Orange Chicken over fried rice with garlic sauteed kailan 🙂

Orange Chicken
Taken from Sweet Pea’s Kitchen

Orange Chicken

Printer Friendly Version

Ingredients:

  • 3/4 cup low-sodium chicken broth
  • 3/4 cup freshly squeezed orange juice
  • 1 1/2 teaspoon finely grated orange zest
  • 6 tablespoons white vinegar
  • 1/4 cup soy sauce
  • 1/2 cup dark brown sugar
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 pounds boneless chicken thighs or breasts, cut into bite-sized pieces
  • 1 tablespoon plus 2 teaspoon cornstarch
  • 2 tablespoon cold water
  • 8 small whole dried red chiles (optional)
  • 8 thin strips orange peel
  • 1 tablespoon peanut oil

Directions:

  1. Place the chicken in a 1-gallon zipper-lock bag; set aside. In a large bowl, whisk together the chicken broth, orange juice, grated zest, vinegar, soy sauce, brown sugar, garlic, ginger, and cayenne until the sugar is fully dissolved. Measure out 3/4 cup of the mixture and pour into the bag with the chicken. Refrigerate 60 minutes.
  2. While the chicken is marinading, in a large saucepan, bring the remaining orange juice mixture to a boil over high heat. In a small bowl, stir together the cornstarch and water until combined and add to the sauce. Reduce heat and simmer, stirring occasionally, until thick and translucent, about 1 minute. Remove from heat and stir in the orange peel and chiles; set aside.
  3. Heat peanut oil in a wok or large heavy skillet over medium-high heat. Saute chicken until browned and cooked through; remove from heat and set aside. Reheat the sauce over medium heat until simmer, about 2 minutes. Add the chicken and gently toss until evenly coated and heated through. Serve over rice.

Chicken Cordon Bleu

October 24, 2011 10 comments

When i brought this dish out onto the dining table, i got a big “WOW” as a remark.

Clearly, this was a dish to impress. An elaborate dish which should only be attempted by a professional chef with the nimblest hands.

But, what do you know, looks can be deceiving.

1

Because i (gasp! yes me!), was able to pull it off pretty effortlessly!

My attempt at this Chicken Cordon Bleu started off with chicken breast meat that has been pre-sliced to 1/4 inch thick. You would want the meat to be somewhat thin to be able to roll the filling inside it.

I seasoned the meat with salt and ground black pepper, and laid a piece of cheese and ham over it.

I then rolled the breast meat to enclose the filling, and used some toothpicks to secure them in place.After which I dipped the rolls in a mixture of egg and milk, and dredged it in some panko flour.

I slid the rolls into hot oil and watched it sizzle. When the panko flour got that gorgeous golden tan, i flipped it and waited for the second side to get the same colour.

Once they are all golden and pretty, i tossed them into a preheated oven. Just to be safe as we don’t really fancy raw chicken.

While the chicken was baking, i also made these maple glazed carrots

Cooked with brown sugar and maple syrup, these carrots are really really sweet and caramel-ey. Adding a pinch of salt to this brought out the flavour even more. This makes eating vegetable that much easier.

Especially if they are served alongside regal looking rolls!

Chicken Cordon Bleu
Adapted from Nibbledish

  • 1-11 ounce or 2-4 oz. log Fresh Goat Cheese, such as Chavrieshopping list (I used sliced cheddar cheese)
  • 4 – 6 oz. Boneless, skinless chicken breast halves
  • 4 ea. Slices Serrano Ham
  • 1 Tbsp. Chopped fresh parsley (I omitted this)
  • 1 Cup All Purpose Flour
  • 3 ea. Eggs
  • 2 Tbsp. Milk
  • 2 Cup Panko or Bread crumbs
  • 2 Cup Vegetable oil
  • Salt and pepper
  • Preheat the oven to 350 degrees F.
  • Place chicken breast flat on a cutting board, using a sharp knife, about 1/3 of the way down the thick side, cut a deep pocket horizontally into the center of the meat about 3/4 of the way down (I used pre-sliced thin breast meat), being careful not to cut through to the other side. Repeat with the remaining breasts. Wash hands well.
  • Season each pocket with salt and pepper
  • Place a slice of ham in each pocket
  • Cut the Fresh Goat Cheese Log in quarters. Wrap each cheese slice with ham. Place each wrapped quarter into each pocket that was made in the chicken breasts.
  • Wrap each stuffed chicken breast and place in refrigerator to chill for 30 minutes. (I place ham and cheese on the meat and rolled it up to enclose the filling)
  • Set up a standard breading procedure using 3 shallow containers. Put flour in the first one, eggs and milk in the second, and Panko or bread crumbs in the third one.
  • Beat the eggs and water together.
  • Dredge each of the stuffed Chicken Breasts first in flour, then egg wash and then in the Panko or bread crumbs.
  • In a large, oven-proof skillet, heat the oil over medium-high heat. Add the chicken and sear until golden brown, 2 to 3 minutes on each side.
  • Place the pan in the oven and bake in the oven until the chicken is cooked through, 7 to 10 minutes.
  • Split each chicken breast in half and serve

Maple Glazed Carrots
Taken from epicurious.com

  • 4 1/2 cups water
  • 4 pounds carrots, peeled, cut on sharp diagonal into 1/4-inch-thick ovals (about 11 cups)
  • 10 tablespoons (1 1/4 sticks) unsalted butter
  • 3 tablespoons sugar
  • 1 1/2 teaspoons coarse salt

 

  • 6 tablespoons pure maple syrup
  • 3 tablespoons (packed) dark brown sugar

 

  • 2 tablespoons chopped fresh Italian parsley

Combine 4 1/2 cups water, carrots, 4 tablespoons butter, sugar, and coarse salt in heavy large pot. Bring to boil. Reduce heat; cover and simmer until carrots are just tender when pierced with knife, about 10 minutes. Drain. (Can be prepared 3 hours ahead. Let stand at room temperature.)

Melt remaining 6 tablespoons butter in large nonstick skillet over medium-high heat. Add maple syrup and brown sugar and stir until sugar dissolves. Add carrots and cook until heated through, about 5 minutes. Season with salt and pepper.

Transfer carrots to large bowl. Sprinkle with parsley and serve.

Country Fried Steaks and Homemade Fries

October 21, 2011 5 comments

Instead of baking today’s breakfast menu, i fried.

I fried up country fried steaks and some homemade fries.

I used minute steaks for the erm.. steaks (duh). Minute steaks, or also known cube steaks is a pre-tenderized cut of beef. Its surface is pockmarked from all that pounding with a mallet. This cut of beef is thin and cooks quickly, which makes it perfect for this occasion.

Then we had the homemade fries, and the over-used carrots and broccoli (i so need to find alternatives for my choice of veggies).

The potatoes were first cut into shoestrings, then soaked with ice water for about an hour. They were then fried once till pale and blond, let to rest on paper towels, and re-fried again just when they were about to get served.

Together, they made a really really satisfying and filling breakfast set. They HAD to be good, for the sake of all that mess and oil splatters in my kitchen. *wipes sweat from brow*

Country fried steaks and milk gravy
Recipe taken from Allrecipes.com

Ingredients (yields 4 servings)

  • 4 (4 ounce) cube steaks
  • 1/2 teaspoon salt, divided
  • 1 3/4 teaspoons ground black pepper, divided
  • 1 cup all-purpose flour
  • 2 eggs, lightly beaten
  • 1/4 cup lard
  • 1 cup milk
 

Directions

  1. Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside. In a shallow dish, mix flour with 1 teaspoon of the pepper. Dredge each steak in flour. Dip in beaten egg, then dredge in flour again.
  2. Heat lard in a large, heavy skillet over medium-high heat. Fry steaks 3 to 4 minutes on each side, or until golden brown. Drain on paper towels.
  3. Pour off all but 2 tablespoons of the fat. Sprinkle 2 tablespoons of the dredging flour into oil. Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of skillet. Gradually whisk in milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly. Add 1/4 teaspoon salt, and 1/4 to 1/2 teaspoons pepper; gravy should be quite peppery.

Midnight Black Sponge Cake

October 20, 2011 6 comments

This cake is so dark that you would mistake it as a brownie.

Except it wasnt a brownie, it’s a sponge cake, made from the pack of black glutinous rice flour that was bought wrongly. I made a chiffon cake from that flour before. It was soft, fluffy and the flour imparted an unmistakable aromatic scent into the cake.

I wanted to do something different with the flour today. So, i decided on a sponge cake.

Just based on its color, it’s apparent that this cake is very rich in flavor. The aromatic glutinous black flour  scent literally hit me smack in the face as i pulled open the oven door.

The scent hit me one more time as i took my first bite. I could feel it working  up my nose. It was as though i were inhaling the cake instead of eating it.

Taste wise, the cake was pretty good too. With just the right amount of sugar, the sweetness of this cake was subtle, without overpowering the wonderful smell from the cake.

I would love to give this cake an A and continue to rave on about it. Unfortunately, it is the texture of this cake that fell short. The cake felt rough on my tongue. Gritty almost.I suspect it’s because of the lack of liquid in the cake batter. There wasn’t water, or milk in the recipe. There was only oil.

Oh well, i guess you cant win them all!

* Note: I won’t be providing the recipe for this as i dont think it really made the cut.