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Monthly Archives: March 2011

Coq au vin – Chicken in Red Wine

Coq au vin is a classic French dish with chicken, wine and vegetables. I love the preparation and the wonderful smells of wine and chicken while it was slowly cooking.  The chicken falls off the bones, and the sauce was rich and flavorful. This dish was well worth the time and effort.


Ingredients:

  • 1-2 strips bacon, chopped
  • 1 1/2 chicken thighs/drumsticks
  • salt and pepper to taste
  • 2 cups red wine
  • 2 cups low-sodium chicken stock
  • 1 bag frozen pearl onions, or 1 medium onion, diced
  • 2 bay leaves
  • 2 cloves garlic, peeled and smashed
  • 8 oz button mushrooms, slices
  • 1 Tablespoon butter
  • 2 Tablespoons flour
  • 3 sprigs fresh parsley, chopped

Directions:

  1. Cook the bacon in a wide cast-iron skillet or saute pan until crispy.  Remove bacon and set aside
  2. Season the chicken with salt and pepper.  Add to the pan and cook for 7 to 10 minutes, until well browned all over.  (Work in batches if you must; crowding will prevent it from properly browning.)
  3. Transfer the chicken to the pot.  Pour the wine over the chicken, then add the reserved bacon, the stock, onions, bay leaves, and garlic, along with another good pinch of salt and pepper. Simmer over low heat for at least 2 hours (or in a slow cooker; cook on low for most of the day or high for 2 hours), until the meat is falling off the bone.  In the final 30 minutes, stir in the mushrooms and allow them to just cook through.
  4. When ready to serve, cook the butter and flour in a saucepan over medium heat for 1 minute.  Ladle in 1 1/2 cups of the cooking liquid and cook until it has thickened enough to coat the back of a spoon.  Serve the chicken with the onions and mushrooms, then drizzle over the thickened sauce.

Source: Cook This, Not That with a few modifications.

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乾炒牛河 Beef Chow Fun, Cantonese Style

Here’s another popular dish to order at a Chinese restaurant.  This recipe uses much less oil than the usual beef chow fun, and has no MSG added.
Ingredients:

  • 1/2 lb beef flank steak
  • 1 onion, peeled and sliced
  • 1/2 lb fresh flat, thick rice noodles (hor fun)*
  • 1 1/4 lb bean sprouts
  • 3 stalks of scallions/green onion, sectioned
  • 2 tablespoons dark soy sauce
  • a few drops sesame oil
  • 2 teaspoons cornstarch
  • 2 garlic cloves
  • 1 1/2 to 2 tablespoons oyster sauce

*If you are using dried noodles, cook noodles in a pot of water until just tender, 3-5 minutes or according to package directions. Drain before frying.

Directions:

  1. Rinse beef and dry with paper towel.  Slice into thin strips, about 1/4-inch thick.  Marinate with 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sugar and 2 teaspoons corn starch for 15 minutes.
  2. Cut noodles into 1/2 to 3/4 inch strips, set aside.
  3. Heat oil in wok over medium-high heat. Add onion, cook for few minutes, until cooked through. Set aside.
  4. Bring a pot of water to boil.  Add bean sprouts.  Cook for 1 minute, drain and set aside.
  5. Heat oil in wok over medium-high heat.  Add ginger and garlic, and cook until fragrant.  Add green onions and beef, cook for 3-4 minutes, or until cooked through.
  6. Bring a pot of water to boil.  Stir in rice noodles.  Cook and stir constantly for 1 minute. Drain and remove.
  7. Transfer rice noodles to the wok with beef. Use spatula to constantly toss, for 1 min.  Add 2 tablespoons dark soy sauce, 2 tablespoon oyster sauce.  Add bean sprouts and onions slowly while tossing noodles.  Mix well.

 

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Mongolian Beef

This spicy Chinese-American dish is one of our most popular take-out dish on the menu.  

Ingredient:

  • 1/2 lb of flank steak, trimmed and cut into thin slices
  • 2 tablespoons of hoisin sauce
  • 2 teaspoons fresh ginger, peeled and minced
  • 1 teaspoon garlic, minced
  • 1 teaspoon of chili flakes
  • 1 onion, sliced
  • 1 red pepper, cut into bite-size
  • 1 cup of broccoli
  • 1 tablespoon sesame oil
  • 3 scallions/green onion, cut into 2 inches
  • 1 teaspoon sesame seeds

Directions:

  1. Marinate beef slices with hoisin sauce and sesame oil for 20-30 minutes.
  2. Heat oil in wok over medium-high heat.  Add onion, cook for 2 minutes.  Add broccoli, cook for another 2 minutes.  Add red peppers and cook for 2 more minutes. You can adjust the timing according to how cooked/soft you want your veggies to be. Remove from wok.
  3. Heat oil in wok over medium-high heat. Add ginger, and garlic, and cook until fragrant.  Add green onions and beef, cook for 3-4 minutes, or until cooked through.  Stir in onion, red pepper, broccoli, scallions, and 1 tablespoon of water to pan.  Cook for 1-2 minutes or until sauce is slightly reduced.
  4. Sprinkle chili flakes and sesame seeds on top (optional).

 
 

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Banana Crumb Muffins

The crumb topping is what makes these banana muffin special than the other muffin.  I’m really glad they came out moist and fluffy even using whole wheat flour.  The only thing that I will change next time is to add more crumb topping!! 🙂

(Makes 24 mini muffins + 4 regular size muffins)

Dry Ingredients:

1 1/2 cups whole wheat flour or all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

Wet Ingredients:

2 bananas, mashed
5/8 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted

Crumb Topping:

1/3 cup packed brown sugar
1 1/3 tablespoons whole wheat flour or all-purpose flour
1/8 teaspoon ground cinnamon
1/2 tablespoon butter

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease muffin cups or line with muffin papers.
  2. Mix together flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened (don’t over mix!).  Spoon batter into muffin cups.
  3. In a small bowl, mix together brown sugar, tablespoons flour and cinnamon. Cut in 1/2 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
  4. Bake in preheated oven for 25 minutes, until a toothpick inserted into center of a muffin comes out clean. *Mini muffins takes about 16-20 minutes.

More Muffin Recipes:

Blueberry Ricotta Muffins

Chocolate Ricotta Muffins

Chocolate Chip Banana Muffins

Banana Muffins with Walnuts

 

 
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Posted by on March 28, 2011 in Baking Recipes, Breakfast Recipes

 

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Banana Muffin with Walnuts

This Sunday afternoon, I made two different kind of Banana Muffins.  I made some alterations to the original recipe using whole wheat flour, one less banana and less sugar.  The first time I made these muffins, I thought they were too sweet and too moist.  So this time, I used 2 banana and 3/8 cup of sugar.   They came out just right for my taste!

 

(Makes 24 mini muffins + 4 regular size muffins)

Dry Ingredients:

1 1/2 cups whole wheat flour or all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

Wet Ingredients:

2 bananas, mashed
5/8 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted

3/4 cup walnut, chopped or baking walnut pieces


Instructions:

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease muffin cups or line with muffin papers.
  2. Mix together flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened (don’t over mix!) and then fold in the baking walnut pieces.  Spoon batter into muffin cups.
  3. Bake in preheated oven for 25 minutes, until a toothpick inserted into center of a muffin comes out clean. *Mini muffins takes about 18-20 minutes.

More Muffin Recipes:

Blueberry Ricotta Muffins

Chocolate Ricotta Muffins

Chocolate Chip Banana Muffins

Banana Crumb Muffins

 

 
1 Comment

Posted by on March 28, 2011 in Baking Recipes, Breakfast Recipes

 

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晌螺西洋菜紅蘿蔔湯 Conch with watercress and Carrot Soup

Soup has always been part of the meal in a typical Chinese home, as they believe that it is an important component of maintaining one’s well being. Soups are often seasonal. In the winter, the goal of soups is typically to counter the dryness of cold wind and heating. Also, they are typically more savory as the idea is that they can help keep you warm. In the summer, they are usually more refreshing, and are geared towards improving the appetite and to replenish fluids lost from sweating.

A wide variety of ingredients may be used to make soups, such as meats, seafood, vegetables, fruits, and herbs. Soups with herbs have medicinal benefits. Vegetables can help cleanse the body, and fruits provide hydration or moisture to the body.

This soup has the sweetness from carrots and watercress, plus the flavor of fresh seafood. I hope you will try to make this delicious and nutritious homemade soup.

Ingredients:

  • 2 bunches watercress
  • 2 fresh conchs, sliced
  • 3 slices ginger
  • 1 carrot, peeled and cubed
  • 3 dried tangerine peels
  • 1 candied dates 蜜棗
  • 1 piece of dried ham 金華火腿
  • 8 cups of water

Directions:

  1. Bring a pot of water to boil.
  2. Meanwhile, heat oil in a skillet over high heat.  Stir in gingers until fragrant.  Add the sliced conchs.  Stir fry for couple minutes.  Then transfer the gingers and conchs to the pot of boiling water. 
  3. Add carrots, watercress, dried ham, candied dates and dried orange peel in the pot.
  4. When it boils again, reduce heat to medium-low and simmer for 2 hours.
 
 

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甜酸魚塊 Sweet and Sour Fish Fillet

An appetizing dish that goes very well with rice and is very easy to make.

Ingredients:

  • 1 Grouper fillet or any white fish fillet (about 14 oz)
  • 1 teaspoon salt
  • 1 teaspoon canola oil
  • 2 tablespoons cornstarch
  • 1 onion, peeled and sliced
  • 3 cloves garlic, minced

Sauce:

  • 3 tablespoons water
  • 3 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon sugar
  • 1 tablespoon white vinegar
  • 2 teaspoons corn starch

Directions:

  1. Cut fillet into bite-size piece
  2. Marinate fillet with salt and oil. Lightly coat each piece with corn starch.
  3. Heat oil in a pan over high heat.  Add fillet, cook for 4 minutes on each side, or until cooked through. Remove from pan.
  4. In a bowl, mix all ingredient for the sauce.
  5. Heat oil in a pan.  Stir in garlic, cook until fragrant.  Add onion and stir fry until tender.
  6. Pour the sauce over the fillets in the pan with onion.  Stir fry until the sauce thicken (about 1-2 minutes)
 

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