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Monthly Archives: May 2011

鮮蝦豆腐羹 Shrimp and Tofu Soup

Every family has it’s own special dish. One of our family specialty is soup, and it is  always on the dinner table. Sometimes we may even have two different kinds of soup in one meal. This particular type of soup, the thick or creamy soup (羹) is one that my brother and I request over and over again. It’s a good alternative to when we don’t have any appetite because it tastes light but is also nutritious with protein at the same time. There are many variations of this soup, but the base is almost always made with chicken. We also love to add about a teaspoon of balsamic vinegar with the soup.  I hope you will enjoy this soup as much as we do.

Ingredients:

  • 2.5 lbs of skinless chicken breast, cut into thin strips (2 inches long)
  • 2 carrots, peeled and chopped into chunks
  • 2 slices of ginger
  • 10 cups of water
  • 1 cup of dried Wood Ear
  • 1 box of silken tofu (12 oz)
  • 2 tablespoons dark soy sauce
  • 20 medium shrimps, peeled and deveined
  • 1 can straw mushrooms
  • 1/2 can bamboo shoots
  • 2 eggs
  • 3 tablespoons water chestnut starch 馬蹄粉 or corn starch
  • White pepper to taste

Directions:

  1. Soak wood ear in hot water and let sit for 20 minutes.  Clean and remove any hard parts with scissors.  Cut into strips.
  2. Bring a pot of water (10 cups) to boil. Add chicken, carrots, shrimp shells and ginger to the pot.  When it comes to boil again, lower the heat and simmer for 1.5 hours.
  3. Remove chicken, carrots, shrimp shells, and ginger from the pot.
  4. Bring the soup to boil over high heat.  Add wood ear.  When it comes to boil again, lower the heat and simmer for 5 minutes.
  5. Bring the soup to boil over high heat.  Stir in bamboo shoots, straw mushroom and shrimps.
  6. When it boils again, stir in tofu and break into pieces. Add soy sauce.
  7. In a small bowl, mix the starch with 2 tablespoons of water.  Stir into the pot of soup slowly to thicken the soup.  You may add more starch mixture until desired consistency is reached.
  8. Lastly, turn off the heat.  Crack two eggs and stir quickly. Serve while it is still very hot.

Related Posts:

晌螺瑤柱木耳豆腐羹 Conch Dried Scallop Tofu Soup

粟米豆腐羹Creamy Tofu Corn Chowder

 
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Posted by on May 30, 2011 in Chinese, Soup Recipes

 

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豉油雞翼 Easy Soy Sauce Chicken Wings

Soy sauce chicken wings is one of the most typical dishes that is served in a Chinese home, and is a favorite of kids in particular. Goes excellent with a steamy bowl of white rice.

Ingredients:

  • 10 frozen mid-joint chicken wings
  • 2 slices ginger
  • 1 tablespoon soy sauce
  • 2 tablespoons dark soy sauce
  • 1 tablespoon sugar
  • 1.5 tablespoons chinese cooking wine

Directions:

  1. Defrost chicken wings.  Blanch chicken wings in large pot of boiling water for 20-30 seconds. This can remove some oil and the frozen smell/taste from the wings. (See picture)
  2. Heat wok over high heat and pour in 1 tablespoon oil.  Add ginger and cook until fragrant.
  3. Add chicken wings and cook until light brown.
  4. Add soy sauce and dark soy sauce, cook over medium heat for 8 minutes.
  5. Flip the chicken wings over to let the other side absorb the sauce.  Cook for another 8 minutes.
  6. Add cooking wine and sugar.  Mix well and cook for another 5 minute or until cooked through.
More Chicken Wings Ideas:
 

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Pistachio-crusted fish fillet

The pistachio adds a nutty crunch that adds a lot to the texture and flavor of the fish. With just a handful of seasonings, some nuts and a piece of fish fillet, it is also such a simple recipe. Add a touch of lemon juice at the end to give it a refreshing twist.

Ingredients:

  • 1 grouper fillet or whitefish fillet/cod fillet
  • 1 teaspoon salt
  • 1 teaspoon Italian seasoning
  • Dash of pepper
  • 1/2 teaspoon garlic powder
  • 2 tablespoons bread crumb
  • 2 tablespoons chopped pistachios
  • 2 tablespoons all-purpose flour
  • 2 tablespoons milk

Directions:

  1. Season the fish with salt, garlic powder and Italian seasoning.
  2. Combine pistachio, flour and bread crumb.  Dip fillet in soymilk, then coat with pistachio mixture.
  3. In a large nonstick skillet, cook fillets in oil over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork.
 
 

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馬拉盞炒通菜 Spicy Stir fried Water Spinach with Belacan

Water Spinach also known as ong choy, swamp cabbage, swamp spinach and kangkong.  Belacan is Malaysian shrimp paste that comes in a block. Combine the two, and you’ve got a classic Malaysian dish that highlights the characteristics of Malaysian food – strong flavors and vibrant colors.

Ingredients:

  • 1/2 lb water spinach (ong choi)
  • 1.5 tablespoon belacan 馬拉盞 (Shrimp Paste)
  • 3 garlic, minced
  • 2 bird eye chili, chopped

Directions:

  1. Wash and trim the water spinach, remove the base stalks (about 1 inch). Cut into 2-3″ sections.
  2. Blanch water spinach in large pot of boiling water for 30 seconds.  Drain and set aside.
  3. Heat oil in skillet over high heat.  Add garlic, chili, and belacan, stir until fragrant.
  4. Add the blanched water spinach, mix well with the garlic, chili and belacan.  Cook for 1 minute or until soft.
 

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Sausage, Cheese and Potato with Fried Egg

A simple and tasty brunch!  Serve with a piece of toast and a cup of coffee, and you have the perfect start to a Sunday morning! 😀

Ingredients:

  • 2 cloves garlic, minced
  • 1 potato, cubed
  • 1/3 cup green pepper, diced
  • 1/3 cup of sausage
  • 1/2 cup of cheddar cheese or 2 slices American cheese
  • 1/2 teaspoon paprika
  • 1/2 teaspoon Italian seasoning
  • Salt (or garlic salt) and pepper to taste
  • 1 egg

Directions:

In a skillet, cook potatoes and pepper in oil over medium heat until potatoes are golden brown. Stir in sausage; heat through. Remove from heat; top with cheese. Cover and let stand for 5 minutes or until cheese is melted.  Serve with toast and fried egg. 🙂

 

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紅燒豆腐煲 Fried Tofu Casserole

The idea of a Chinese casserole is to combine a variety of ingredients, cooking them together such that the flavors can mingle together. The key to making a good casserole is the control of the amount of liquid and the use of just the right amount of flavorings. The result should be that there is a small amount of liquid left, such that the ingredients do not feel dry. If there is too much liquid, it will feel more like a soup and the flavors will taste washed out.

Fried tofu has all the characteristics that makes it easy to be cooked well in a casserole: 1) it can be cooked for a long time without breaking apart 2) it easily absorbs colors and flavors, and 3) its mild flavor blends easily with many different ingredients. It is no wonder that it is a very common ingredient in Chinese casseroles.

Ingredients:

  • 2 slices ginger
  • 2 cloves garlic, minced
  • 5 pieces of fried tofu
  • 1/2 cup broccoli, cut into bite size pieces
  • 1/2 cup wood ear
  • 2 cups napa cabbage
  • 2 tablespoons oyster sauce
  • 1 tablespoon dark soy sauce
  • 1 teaspoon sugar
  • 1 cup of vegetable stock or chicken stock
  • 2 teaspoons corn starch

Directions:

  1. Soak wood ear in hot water and let sit for 20 minutes.  Clean and remove any hard parts with scissors. 
  2. Blanch fried tofu in large pot of boiling water for 20 seconds.  Drain and set aside.
  3. Heat oil in pan. Add ginger and garlic until fragrant.  Add in fried tofu and stir fry for 3 minutes.  Add oyster sauce, dark soy sauce, soy sauce, and sugar.  Add 1 cup of chicken stock. Bring to a boil, and reduce the heat to medium-low.  Cover and simmer for 10 minutes.
  4. Add cabbage and wood ear, bring back to a boil under high heat, then cook over medium-low heat for 10 minutes.
  5. Add broccoli, bring back to a boil under high heat, then cook over medium-low heat for 5 minutes.
  6. In a small bowl, mix corn starch with 2 tablespoons of water.  Turn off the heat and pour the mixture in the casserole, stir lightly.
  7. Transfer everything to a preheated clay pot.  Sprinkle sesame oil to serve.
More casserole:
 
 

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Savory Oatmeal Porridge with Vegetables and Sausage

Think of this as Chinese congee that is made with oatmeal, or a bowl of oatmeal made with savory ingredients. Compared to rice, oatmeal is more healthy and can be cooked faster.  This is a favorite of mine mainly due to its simplicity, the speed that it can be made (therefore not requiring much planning) and I can put everything that I like in one pot.

Ingredients:

  • 4 tablespoon rolled oats
  • 2 cups chicken stock/vegetable stock
  • 1/2 cup celery, chopped
  • 1/2 cup corn kernels
  • 1/2 cup of sausage, cubed

Direction:

Place chicken stock, celery, corn kernels and oats in a pot and bring to a boil, then reduce heat and allow to cook until desired consistency is reached, stirring occasionally. (I cooked for 13 minutes for a creamier texture). Stir in sausage and cook for a minute.  Salt and pepper to taste.

 

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