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Monthly Archives: April 2011

粟米豆腐羹Creamy Tofu Corn Chowder

Creamy without actually using any cream, this corn chowder is made with sweet corn and silky tofu. It is low-calorie and filling at the same time, without compromising on taste.  A soup that can be ready in less than 30 minutes, this is a recipe worth trying!

Ingredients:

  • 1 can creamy corn chowder
  • 1 cup of water
  • 1 ear of fresh corn or 2/3 cup of corn kernels
  • 2/3 box of silken tofu (about 9 oz), cut into cubes
  • 1 egg (omit for vegan)
  • Salt and pepper to taste

Directions:

  1. Shucked corn and cut off kernels or defrost frozen corn kernels, set aside
  2. Pour a can of cream style corn in pot.  Stir in one cup of water.
  3. Bring the soup to boil, add corn and tofu.  *You can put the tofu in a blender if you prefer a smoother version of the soup.  Recommend for vegan if egg is not used.
  4. When it boil again, turn off the heat.  Crack an egg and stir quickly. Salt and pepper to taste.
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Grilled London Broil

One of the most flavorful roasts that Tommy’s created.  The kitchen just smelled wonderful from when he started mixing the marinate.  Perfect medium rare + best steak sauce!  This recipe is going on my ”favorite” tab. 🙂

Ingredients (serves one):

  • 1/2 lb Top Round London Broil

Vegetables:

  • 4-5 caps of mushrooms
  • 1 small onion
Marinade ingredients:

  • 3 tablespoons olive oil
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • Juice of 1/3 lemon
  • 1 tablespoon white vinegar
  • 1.5 tablespoons sugar
  • 2 tablespoons Japanese soy sauce
  • 2 cloves garlic, minced
  • Dash of Worcestershire sauce
  • 1/2 teaspoon black pepper

Directions:

  1. Using a small fork, pierce the meat liberally on all sides
  2. Mix marinade ingredients together, and combine with meat in a resealable plastic bag, squeezing out all the air inside the bag before sealing. Set this in refrigerator for at least 2 hours so flavors can be absorbed. Turn the bag occasionally so that the marinade gets absorbed on both sides.
  3. About 1/2 to 1 hour before you are ready to start cooking, remove the meat from the refrigerator and let it come to room temperature
  4. Preheat a heavy skillet, preferably cast-iron on high heat for about 10-15 minutes. Make sure that it is as hot as it can get before cooking. Meanwhile, remove meat from marinate, making sure to get it as dry as possible (reserve the marinate for cooking veggies with). Sear the meat under the burning hot skillet for about 1.5 minutes on each side. Then, continue cooking under low heat. The amount of time is dependent on how you want your steak and how thick it is. My steak was about 1.5 inches thick. I cooked mine for about 8 minutes (about 11 minutes total including the cooking time during the searing process) and it came out perfectly medium rare. London Broil is a meat that will be very tough if overcooked, so make sure not to overdo it!
  5. Let meat rest on a plate, loosely covered by aluminum foil for about 10 minutes. We will use this time to cook our veggies
  6. Using the same skillet, add a bit of oil and cook mushrooms and onions, scraping up the brown bits in the skillet. When mushrooms and onions are almost cooked through, add in excess marinate. Cook until the sauce has reduced somewhat and is the appropriate consistency.
  7. Slice the steak thinly across the grain. Pour the mushroom and onion sauce over it and serve.
 
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Posted by on April 27, 2011 in Beef, Meat & Poultry Recipes

 

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榨菜雞肉豆腐 Steam Tofu with minced chicken and preserved pickle

A simple steam tofu dish that combines soft and silky tofu with the flavor of the chicken and preserved pickle. Steaming only requires very few utensils and two out of three of the ingredients of this dish can be bought ahead of time (Tofu and pickle).

Ingredients:

  • 1/3 lb of ground chicken
  • 1/2 bag of preserved pickle, about 1 oz
  • 1 box of 12 oz silken tofu, sliced or crumbled
  • 1 green onions, chopped
  • 2 tablespoons soy sauce
  • Sesame oil

Directions:

  1. Marinate ground chicken with soy sauce, sesame oil, sugar, and cornstarch.  Place in fridge for 30 minutes.
  2. Place tofu on a plate and set the plate on top of a wide-mouth wok or large skillet as the base with a metal stand to balance.  (The stand can be found at Chinese supermarkets).  Make sure the water is about 1 inch beneath the plate.  Cover and steam over boiling water for 10 minutes. Remove and carefully discard the liquid on the plate.
  3. Top tofu with ground chicken and preserved pickle.  Steam for 10-15 minutes or until chicken are cooked through.
  4. Sprinkle green onions on top and drizzle with soy sauce and sesame oil.
 
 

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Oatmeal Raisin Cookies

Usually oatmeal cookies aren’t my favorite. For example, given a choice of oatmeal raisin cookies and chocolate chip ones, I would usually pick the chocolate chip ones. But these are so good that I think I will make these regularly from now on.  They are not too sweet and are just very slightly chewy – the ideal texture of a cookie.  The only thing I will do differently next time is to use brown sugar instead of light brown sugar, so they will be more brownish color.

Ingredients:

  • 1/2 cup sugar
  • 1/2 cup packed brown sugar (I used light brown sugar)
  • 1/3 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 large egg
  • 1 cup all-purpose flour
  • 1 cup regular oats
  • 1/2 cup raisins

 Directions:

  1. Beat the first 6 ingredients with a mixer at medium speed until light and fluffy.  Add flour and oats to egg mixture, and beat until blended.  Stir in raisins.  Drop by level tablespoons 2 inches apart onto baking sheets.
  2. Bake at 350 degree for 15-18 minutes.  Cool on pans for 3 minutes then remove from pans and cool on wire racks.
 

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Sausage, Egg, and Potato Breakfast Casserole

You can find everything you need for breakfast in this one small casserole.  Sausage, Egg, potato, and pepper, seasoned with herbs.  It’s both light and satisfying.

Ingredients: (for 1 person)

  • 1/2 potato, diced
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon paprika
  • 3 mushrooms, diced
  • 1 garlic, chopped
  • 3 tablespoons turkey sausage, diced
  • 3 tablespoons green bell pepper, diced
  • 1 egg
  • Salt and pepper to taste

Directions:

  1. Arrange potatoes in an oven-safe 16 oz round dish, sprinkle rosemary, paprika, olive oil, salt and pepper.  Mix well.   Place in a preheated oven at 350°F for 40 minutes.
  2. While the potatoes are in the oven.  Heat oil in a skillet over medium heat.  Add mushroom and cook for 3 minutes or until lightly browned.  Sprinkle salt and remove from pan.
  3. Next, cook the sausages in the skillet for 2 minutes.  Stir in garlic and pepper, cook for 3 minutes.
  4. Bring the ramekin out from the oven.  Top with mushrooms, sausages and peppers.  Carefully crack an egg into it, making sure to keep the yolk intact.  Bake for about 15 minutes at 375 degree.
 
 

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Seared Scallops with Mango Salsa

The key to making nice scallops is a very hot skillet. Cast-iron is preferred, but any heavy skillet would do as well. If your skillet is not hot enough, liquid will accumulate and you will not get a nice sear on the scallops. If this happens, you can try discarding the liquid and then continuing to cook. Also, do not overcook scallops! You can test for doneness by gently poking with your finger. They should be slightly firm and resistant, but not too hard. If they give in easily then they are not done yet.

Ingredients:

  • 2/3 lb scallops
  • Salt and pepper

Mango Salsa Ingredients:

  • 1 mango, peeled, pitted, and diced
  • 1/4 cup (4 tablespoon) tomatoes, diced
  • 1/2 onion, diced
  • 1 green bell pepper, diced
  • 3 tablespoons chopped cilantro
  • 1 tablespoon chopped green onions
  • 1 jalapeño, finely chopped
  • 3 tablespoons lemon juice
  • 1 tablespoon lime juice
  • 2 tablespoons sugar

Directions:
  1. In a small bowl, mix all mango salsa ingredients together.  Cover and allow to sit for at least 30 minutes before serving.
  2. Pat scallops dry with paper towels.  Heat oil in a skillet over medium-high heat.  Sprinkle scallops evenly with pepper and salt.  Add scallops to pan, cook 3 minutes on each side or until done.
  3. Place scallops on top of mango salsa.
 

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Omurice

As you may guess from the name, “omurice” comes from the combination of the words omelet and rice. A Japanese’s Western-style (yoshoku) rice dish, Omurice is chicken fried rice with tomato sauce, wrapped in an omelet with sauce on the top.

Ingredients: (make 4-5 Omurice)

  • 3/4 lb boneless chicken thighs, chopped into 1/2” piece
  • 1 tablespoon low-sodium soy sauce
  • 1/2 teaspoon sugar
  • 1/2 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • 1 onion, chopped
  • 3 mushrooms, sliced
  • 2-3 tablespoons corn kernels
  • 2-3 tablespoons peas and carrots
  • 1 bay leave
  • 1.5 cup steamed rice
  • 5 oz of crushed tomato (about 2/3 of a small can)
  • 2 tablespoon Ketchup + 1 tablespoon on top of each omurice
  • 2 eggs for each omurice
  • 1 teaspoon dairy creme (or milk) for each omelet
  • Kewpie mayonnaise, optional
Directions:

  1. Marinate chicken pieces with soy sauce, sesame oil, sugar, and cornstarch.  Place in fridge for 30 minutes.
  2. Heat oil in skillet over high heat.  Stir in garlic, cook until fragrant.  Add onion, cook for 2 minutes then add mushrooms, corns, peas, carrots and bay leave.  Stir-fry for 2 more minutes.  Remove from heat.
  3. In a separate skillet, heat oil over high heat.  Add chicken pieces and cook for about 2 minutes.  Add sake and cook for another 2 minutes or until the meat is cooked through.  Set aside.
  4. In the skillet, combine the chicken pieces with vegetables. Remove the bay leaf.  Add rice, crushed tomato, Worcestershire sauce, soy sauce and ketchup.  Optionally, add salt and pepper to taste. Mix well and set aside.
  5. In a small bowl, whisk two eggs with 1 teaspoon of creme and a pinch of salt.
  6. In a skillet, heat oil or butter over medium heat.  Pour the egg mixture on the skillet.
    Quickly spread the egg and make a round omelet.  When the omelette is nearly done, place some rice mixture in the middle of the omelet and fold top and bottom sides of omelet over the rice.  Place a plate over the pan and flip.  Use a paper towel to help shape the omelet.
 

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