Cantonese Style Lettuce Wraps

 

Cantonese Style Lettuce Wraps v2 Cantonese Style Lettuce Wraps v3 Cantonese Style Lettuce Wraps

Description

This is a recipe perfected by my grandmother in which we cook and mix our ingredients in a wok and serve with long leaf lettuce.

Ingredients

– 1 head of long leaf lettuce
– 1 lb ground pork
– 8 shitake mushrooms (diced)
– 3 oz smoked oysters (diced)
– 1 bulb of garlic (diced)
– 1/4 cup chicken stock
– 1/2 head of onion (finely diced)
– 8 oz of bamboo shoots (diced)
– 4 preserved duck eggs (diced)
– 5 Tbsp corn starch
– 1/2 Tbsp Salt
– 1 Tbsp white pepper
– 1 Tbsp hoisin sauce
– 1 Tbsp oyster sauce
– 2 sprigs of green onions
– 1 Tbsp sesame oil

Directions

1. Lightly oil the wok and cook ground pork in medium high heat until lightly brown.
2. Drain the water from the pork and add in diced garlic and onions.
3. Cook for approximately 5 minutes and add in bamboo shoots.
4. Toss well while slowly adding corn starch and chicken stock.
5. Add salt, white pepper, smoked oysters and cook for 8 minutes stirring occasionally.
6. Lower the heat and mix in hoisin and oyster sauce and cook for another 5 minutes until the mixture is thick.
7. Add in preserved duck eggs and sesame oil and mix well.
8. Remove from heat and serve.
9. Place mixture in peeled long leaf lettuce.

Total Time :

35 mins

Prep Time :

15 mins

Cook Time :

20 mins

Servings :

8

Galbi

Description

A different variation of Galbi than the Namster’s, and a poor attempt at replicating my mother’s recipe.

Ingredients

– 5 pounds of beef short ribs (Galbi-style or “flanken”)
– 1 cup of soy sauce (Korean styles work best)
– 3/4 cup of sugar
– 1/2 cup of red wine
– 1/4 cup of mirin
– 1/4 cup of Asian pear juice
– 1 tbsp of sesame oil
– 3 tbsp of crushed garlic
– 1/2 cup of finely chopped green onions or Japanese long onions
– 1/4 cup of shredded sesame or shiso leaves

Directions

1. Mix all ingredients except sesame leaves in a large casserole dish or similar. Adjust to taste (particularly sugar, sesame oil, and garlic).

2. Add sesame leaves and vigorously muddle.

3. Add short ribs and ensure that all surfaces are completely covered in the marinade. Let sit, refrigerated, for at least four hours.

4. One hour prior to serving time, remove the whole shebang from the fridge and let sit at room temperature.

5. Grill over medium-high heat until desired doneness (should be quick). Optionally, baste the ribs with the marinade upon flipping.

Total Time :

2 hr 40 mins

Prep Time :

2 hr 30 mins

Cook Time :

10 mins

Servings :

5

Hakusai & Shrimp

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Description

This is tasty warm side dish and very soothing for fall and winter. Great to be served with fish or meat and steamed rice.

Ingredients

– 1/2 Hakusai plant
– Dried small shrimp
– Oil (enough to sautee shrimp)
– 2 tablespoon sake
– 1 1/2 cups of water
– 2 cubes of Buollion soup
– 1/2 tablespoon Katakuriko
– potato starch (substitute can be corn starch)

Directions

1. Cut 1/2 of Hakusai plan in half

2. Cut up dried shrimp in small pieces

3. In pan heat 2 tablespoons of oil and sautee shrimp

4. Place Hakusai (ridges facing up in pan or sliced side face down) and lightly sautee Hakusai to lightly brown

5. Add 2 tablespoons of sake, 1 1/2 cup of water and 2 bullion soup cubes and cover with a lid and cook for 5-8 minutes

6. Then dissolve 1/2 tablespoon of Katakuriko in 2 tablespoons of water and add into the pan and stir gently until the liquid is clear and then ready to serve

Total Time :

25 mins

Prep Time :

10 mins

Cook Time :

15 mins

Servings :

4

Braised Tofu with Seaweed Knot

1377587539Braised_tofu_with_seaweed_knot

Description

Braising is one of my favorite cooking method. This method allows food to soak up all the flavor from the juice/sauce/broth and become really soft (especially the meat, yummm). This is a simple recipe but you can add other ingredients such as eggs, Chinese mushrooms, or black fungus. In China, it is common for women to eat braised pork feet after pregnancy for great amount of protein restoration.

Ingredients

seaweed knot 200g fried bean curd 250g ginger slice 15g chili 15g pinch of black peppercorn
[Sauce] soy sauce 2 table spoon dark soy sauce 2 table spoon pinch of salt sugar ¼ tea spoon Chinese rice wine 1 tea spoon

Directions

  1. wash and boil seaweed knots and bean curds for 6 minutes2. heat medium skillet over high heat with 1 table spoon of oil, add sliced ginger, chili, and black peppercorn, then stir-fry for minute or two

    3. add the sauce, seaweed knots, and bean curds into the skillet to boil, then braised the ingredients over low heat for 15 minutes

Total Time :

30 mins

Prep Time :

10 mins

Cook Time :

20 mins

Servings :

4

Chinese Glazed Carrots

Chinese Glazed Carrots

Description

Chinese glazed carrots are a great appetizer to have in pot lucks or parties.  This is a simple dish that can easily compliment any Chinese dish.

Ingredients

– 1 pound of carrots chopped 1/2 inch length
– 3 cups of water
– 1/4 cup water
– 2 Tbsp of soy sauce
– 2 Tbsp of butter
– 3 Tbsp of brown sugar
– 3 Tbsp of five spice

Directions

1. In a pot bring 3 cups of water to a boil and cook carrorts for 10 minutes or until semi soft, drain the water.
2. In a separate pot, melt butter and add carrots.
3. Mix well 1/4 cup of water, soy sauce, five spice and brown sugar together in a separate bowl and add to pan when carrots are heated.
4. Cook uncovered until there is no more water

Total Time :

25 mins

Prep Time :

5 mins

Cook Time :

20 mins

Servings :

4

Homestyle Cali Roll

Homestyle Cali Roll

Description

Here is a recipe for my homemade style California roll… Enjoy!

Ingredients

– Imitation crab legs
– Japanese mayonnaise
– Steamed rice
– Seaweed
​- Sushi rice vinegar

Directions

1. Shred and cut crab into small pieces.
2. Put the crab in a bowl and mix with 2 tablespoons of Japanese mayonnaise.
3. Put 1 teaspoon of rice vinegar over 2 cups of steamed rice and mix.
4. Take a sheet of dried seaweed and place over a bamboo sushi roll.
5. Spread a thin layer of rice over the dried seaweed and leave about 1.5 inches from both ends (top and bottom) with no rice.
6. Place the crab, cucumber, avocado in rows next to each other in the middle of the rice and roll the sushi roll from the bottom.
7. Once rolled make sure the seaweed ends are attached to the sushi roll, wet dried seaweed a bit to make the seaweed stick to the sushi roll.
8. Cut sushi roll into horizontal pieces.
9. Server cold and enjoy!

Total Time :

15 mins

Prep Time :

15 mins

Cook Time :

Servings :

4

Chicken & Shitake Mushroom Congee 101 冬菇雞粥

Chicken & Shitake Mushroom Congee 101 冬菇雞粥 Chicken & Shitake Mushroom Congee 101 冬菇雞粥 2

Description

Perfect comfort food for a cold winter night or when you’re under the weather, think of it as chicken noodle soup Chinese style!

Ingredients

1 lbs Chicken Thighs

4 Dried Shitake Mushroom

2 Dried Scallops

1 cup Jasmine Rice

1 1/2 inch Ginger

2 Green Onion

1 teaspoon Zedoary Powder (optional)

8 cups Chicken Stock

Salt & White Pepper to taste

Directions

1. Soak Dried Mushroom & Dried Scallop until soft

2. Cut Chicken thighs to bite size

3. Smash or grate ginger

4. Add rice ginger and green onion to large pot

5. Add chicken stock to pot and bring to a boil

6. Cover the pot and make sure it doesn’t boil over

7. Once boiled add chicken and dice Mushroom to the pot

8. shred Dried Scallops and add to the pot

9. Add 1 the Zedoary Powder to the pot bring it to a simmer and stir frequently for about 1 1/2 hour, make sure you don’t let the rice stick to bottom of the pot. the more it reduces the more you need to stir

10. Remove green onion and ginger and discard them. as the stock reduces you will see the rice breaking down, continue to stir, the consistency should be like a thick soup or oatmeal. Add water if necessary to reach desired texture.

11. add salt and White pepper to taste and garnish with green onion and sesme oil

Ready to serve!!

Total Time :

2 hr 15 mins

Prep Time :

45 mins

Cook Time :

1 hr 30 mins

Servings :

6

 

Japchae

Japchae 2 Japchae

Description

These clear-gray noodles come to life when tossed with sweet soy sesame oil and the right mix of fungus and vegetables.

Ingredients

-1 [12.7 oz] bag of Korean Style Potato Noodle (Dang Myun)

-1 cup of thinly sliced beef or fried tofu

-1 cup mushrooms (preferably shiitake), thinly sliced

-1 cup zucchini, thinly sliced or cut into half moons AND/OR spinach

-1/2 cup of carrots, cut into matchsticks

-1/2 medium onion

-1/2 bell pepper, julienne cut

-4 to 5 green onions, cut into 4 inch long pieces

-1/2 cup sesame oil

-1/2 cup soy sauce

-2 tbs brown sugar

-2 tbs garlic, minced

-1 tbs oil (coconut, vegetable, or olive)

-1 tbs sesame seeds

-1/2 tsp salt (optional)

Directions

Please note: The part that will take the longest for a lot of Asian cooking is the prep work i.e. cutting, mincing, and slicing. Make sure to have these ingredients ready because you won’t have time to prepare once you start cooking!

1. Boil a pot full of water. Immerse the potato noodles in the pot at the moment it starts boiling and wait 3-5 minutes. Sample one noodle at a time to check whether the entire noodle is soft. Be careful not to overcook!

2. Drain noodles and rinse with cold water. Set aside.

3. Heat oil in a wok and fry garlic for 30 seconds. Then throw in meat or tofu.

4. In a small bowl or glass, mix soy sauce, sugar, and sesame oil. Set aside

5. When meat or tofu looks ready, toss in vegetables in this order: carrots, zucchini/spinach, mushrooms, bell pepper, and yellow/white onion

6. Toss in cold noodles into wok. Pour soy sauce mixture over noodles and toss all ingredients lightly.

7. Add in green onions last, preventing them from wilting.

8. Transfer to a plate and sprinkle with toasted sesame seeds.

Total Time :

25 mins

Prep Time :

20 mins

Cook Time :

5 mins

Servings :

5

Hamburger Mushroom Scramble

Hamburger Mushroom Scramble

Description

This is a family style hamburger mushroom and eggs scramble.  Good for lunch or dinner and of course when served with rice!

Ingredients

-1 lb ground beef
-1 to 1.5 piece(s) of square tofu
-1 carrot
-3 stalks of green onions
-5-6 white mushrooms
-2 eggs (pre-beat, mixed in a bowl)
-2 cloves of chopped garlic

Directions

1. Crush tofu by hand to make into small rough pieces.

2. Boil hot water and put tofu in hot water for 2 minutes.

3. Chop the green onions, carrots, and mushrooms into small pieces.

4. Pour some oil in a pan, saute the garlic, and then add the ground beef for a few minutes.

5. Then add the green onions, carrots, and mushroom, and saute for a few more minutes. Then add the tofu and stir well.

6. Make a sauce with 4 tablespoons of soy sauce, 2 tablespoons of sugar, 1 tablespoon of sake, a pinch of chili powder, and mix in a bowl.

7. Put the sauce into the pan and when the sauce liquid is almost done, add in the eggs (pre-beat/mixed in a bowl) and stir the meat, veggies, and eggs.  Serve hot.

Total Time :

20 mins

Prep Time :

5 mins

Cook Time :

15 mins

Servings :

4

 

Celery and Tofurkey Stir Fry

Celery and Tofurkey Stir Fry

Description

This simple stir fry is a popular family style dish from costal region of China. Tofurkey is a supermarket friendly substitute for dry pressed tofu found in Asian markets.

Ingredients

– 1 medium celery, julienned
– 1 pkg Tofurkey cold cut, cut into strips
– 1 minced garlic
– 2 Tsp oil

Directions

1) Preheat wok and add 2 Tsp oil.
2) Microwave celery for 2 minutes to simulate parboiling.
3) Add minced garlic to wok, stir fry for 30 seconds.
4) Roughly separate Tofurkey strips to wok, stir fry for 1 minute.
5) Add warm celery with liquid, stir fry for 3 minutes.
6) Turn off heat and finish with salt and pepper to taste.

Total Time :

1 hr

Prep Time :

40 mins

Cook Time :

20 mins

Servings :

6