Monthly Archives: August 2011

Seared Scallops with Tomato Cream Sauce Pasta

A tasty recipe from Cooking Light.  The only modification I made to the recipe was the flour.  The sauce came out to be a little thin, so I added a tablespoon of flour which turned out to be just right.  This is a light version of a creme sauce pasta with very little butter and creme, but it’s just enough to cling to the pasta.


  • 1 cup dry white wine
  • 1/4 cup minced shallots
  • 2 tablespoons fresh lime juice
  • 1 tablespoon grated peeled fresh ginger
  • 1/2 tomato, chopped
  • 2 tablespoons half and half
  • 1 tablespoon butter, cut into small pieces
  • 1 tablespoon flour
  • 1/2 tablespoon olive oil
  • 2 tablespoons chopped fresh cilantro
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Half a box of pasta
  • 8 scallops
  • Combine first 4 ingredients in a medium skillet; bring to a boil. Cook until reduced to 1/2 cup (about 5 minutes). Drain mixture through a fine sieve into a bowl, reserving liquid; discard solids.
  • Return wine mixture to skillet. Add half and half; cook over medium heat 1 minute. Add butter, stirring until butter melts. Stir in tomato, 2 tablespoons cilantro, 1/4 teaspoon salt, flour, and pepper. Add pasta; toss well. Cover and keep warm.
  • Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle scallops with 1/8 teaspoon salt and pepper.  Arrange scallops in pan; cook 2 minutes on each side or until done. Add scallops to pasta mixture; toss gently to combine. Garnish with cilantro, if desired
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Posted by on August 31, 2011 in Italian, Pasta Recipes, Seafood Recipes


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三杯田雞 Three Cups Frog

As it was mentioend from previous post 三杯素雞 Taiwanese Three Cup Vegetarian Chicken, the three cups consist of sesame oil, rice wine and soy sauce.  It’s a simple yet presentable dish that is fit for anything from a small gathering to one of many dishes for a celebration banquet.  The strong flavoring and spiciness go well as a main dish with rice or an appetizer with wine.


  • 2 frogs
  • 5 slices ginger
  • 5 garlic, mashed
  • 2 red bird eye chili (optional)
  • 1 green Cayenne pepper (optional)
  • 1/4  red bell pepper (optional)
  • 1 small onion
  • 2 tablespoons sesame oil
  • 2 tablespoons Rice Wine
  • 2 tablespoons soy sauce
  • 1/2 tablespoon sugar
  1. Heat wok and pour in sesame oil.  Add ginger, garlic, bird eye chili, cook until fragrant.
  2. Add frog pieces and onions, pan fry until lightly browned.  Add rice wine, soy sauce, sugar and peppers.  Lower the heat, cook until the sauce thickens.  Stir in basil and transfer to a pre-heated clay pot to serve.

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Garam Masala Chicken

As Hurricane Irene approached yesterday, there were long lines at the supermarket as people stocked up food and supplies. We got home late after food shopping and needed to whip something up quick for dinner. This was the result, and it was one of the most delicious chicken that we made so far! Garam masala is a spice mix that originates from India. Our mix was brought from a store, but you can also make your own. Be warned, garam masala is very spicy and has a distinct smell, so you may want to adjust the amount used based on your own taste. This dish can be made within 30 minutes if needed, but is close to restaurant quality. Give it a try sometime!


  • 2 teaspoons garam masala spice mix
  • 1 piece ginger, minced
  • 3 medium garlic cloves, minced
  • Salt to taste (about 1 teaspoon)
  • 1/2 teaspoon Cayenne pepper
  • 1 tablespoon vegetable oil
  • 1/2 lb of chicken (1 leg, 2 thighs)
  1. In a small bowl, mix together all ingredients except chicken.
  2. Apply paste to chicken evenly. Marinate for a minimum of about 15 minutes
  3. Brush off the marinate from chicken, including the ginger and garlic (this is to prevent these from burning)
  4. Pan fry chicken pieces in a heavy skillet. Over medium high heat for about 3 minutes on each side, and then under low heat and covered until cooked through. Total cooking time about 20 minutes.
  5. Serve while it’s hot!

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豉油雞 Soy Sauce Chicken

Soy sauce chicken is one of the most common and down to earth Cantonese dishes. It is one of the main “siu mei” dishes, which are essentially barbecued/roasted meats that use different sauces. You can can typically find “siu mei” easily at any authentic Cantonese Chinese restaurant. They are usually simply hung out in front of the store behind windows in an open kitchen. Once you order it, the chef will simply chop it up for you into bit sized pieces. Besides soy sauce chicken, other typical “siu mei” dishes include barbecued pork (cha siu and siu yuk), roasted duck, and marinated cuttlefish.

Soy sauce chicken is one of the easier dishes to make at home.  The total cook time for this 2 lb Cornish hen is about 20-25 minutes without covering the lid over high heat.  If a larger chicken is used, the lid should be over and cook over low heat for a longer time to ensure that the inside of the chicken is cooked through.


  • Cornish hen, about 2 lbs
  • 6 tablespoons dark soy sauce
  • 3 tablespoon soy sauce
  • 2 tablespoon rock sugar
  • 2 stalks scallions/green onions, cut into 1.5 inches each
  • 5 slices gingers
  • 3 crushed garlic
  • 1.5 teaspoons Sichuan peppercorn 花椒
  • Chinese star anise 八角
  • dried tangerine peel 陳皮
  • 2 tablespoon Chinese cooking wine
  1. Soak dried tangerine peel in water until soft.  Remove the pith.  Shred dried tangerine peel.
  2. Heat wok and pour in 1 tablespoon oil.  Add ginger, garlic, scallions, Sichuan pepper, star anise, and dried tangerine peel, cook until fragrant.  Add dark soy sauce, soy sauce and rock sugar, cook until the sugar dissolves.
  3. Bring the sauce to boil and add chicken.  Use a spoon to scoop the sauce at the bottom of the wok and pour it on top and inside of the chicken.  Continue to cook for 5 minutes, then flip the chicken over.  Repeat the procedure for 2-3 times until both sides are nicely browned with the sauce.  Add cooking wine and cook for a few more minutes before serving.
  4. Let the chicken sit for 15 minutes or until cool before chopping into bite sized pieces.

Posted by on August 24, 2011 in Chicken, Chinese, Meat & Poultry Recipes


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粟米豆腐魚肚羹 Tofu Corn Chowder with Fish Maw

A variation of the Creamy Tofu Corn Chowder with fish maw and homemade chicken stock.


  • 1 can of cream style corn
  • 1 cup of homemade chicken stock or 1 can of chicken broth
  • 2 pieces of fried fish maw
  • 1 box of silken tofu (12 oz)
  • 1 egg
  • 2 tablespoons potato starch or corn starch
  • Salt and white pepper to taste
Fried Fish Stomach/Swim Bladder/Fish maw Preparation:
In a pot of hot boiling water, add 2 slices of ginger and 2 stalks of scallions, along with two fish maw.  Let it cook over high heat for 20 minutes.  Turn off the heat and cover for 30 minutes.  Drain and cut into 2 inches a piece.
  1. To prepare chicken stock  — Bring a pot of water (6 cups) to boil, add half of a chicken to the pot.  When it comes to boil again, lower the heat and simmer for 1 hour.
  2. Combine 1 cup of chicken stock and 1 can of cream style corn in a pot.  Bring it to boil, add fish maw pieces and silken tofu.  Simmer for a few minutes.
  3. In a small bowl, mix corn 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.
  4. Lastly, turn off the heat.  Crack 1 egg and stir quickly. Serve while it is still very hot.  Salt and pepper to taste.

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窩蛋牛肉煲仔飯 Claypot Rice with Beef and Egg

A steaming hot minced beef with a runny egg on top over rice.  This may be the easiest dish to make ever, with (almost) no chopping and no frying. Just marinate the beef and crack an egg on top after cooking.  If you do not have a clay pot, you can use an electric rice cooker.  Add the beef when the rice is 70-80% done, cover and let the beef cook.  The rice, after being combined with the juices from the beef, egg and sweet soy sauce, is just as good as the nice and soft minced beef itself.


  • 1/2 lb of ground beef
  • 2 scallions, finely chopped
  • 1 egg
  • 1.5 cup Rice
  • 1.5 cup Water (for cooking rice)
  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon sesame oil
  • 2 teaspoons sugar
  • 2 tablespoons minced ginger
  • 4 tablespoons water (for marinade)

Sweet Soy Sauce for Claypot Rice:
In a saucepan, add 3 tablespoons water, 1 tablespoon sugar, 3 tablespoons dark soy sauce, and 1 tablespoon soy sauce.  Cook over low heat until the sugar dissolves.
  1. Combine beef with soy sauce, oyster sauce, ginger, sugar, sesame oil and water, marinate for 30 minutes.
  2. Wash the rice with water until the water comes out nearly clear; drain completely.
  3. Thinly oil the inside of the claypot.   (Apply oil to the pot before adding rice and water to avoid sticking and to make a crispy rice effect) Heat over medium-high heat.  Add the rice and water and cover.  Bring it to boil, then lower the heat and simmer for 5-7 minutes.
  4. Turn the heat to high and add beef and then cook over low heat for 13-15 minutes.  Turn off the heat and cover for another 10 minutes or until beef is cooked.  Add scallions and drizzle sweet soy sauce mixture over the rice.  Then crack an egg on top and cover for 1 min. Mix in the egg and allow the heat of from the rice and clay pot to slightly cook it. If you like your egg to be more cooked, add it in right after you turn off the heat.

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椰汁芋頭西米露 Taro Coconut Milk with Tapioca Pearls

Taro coconut milk can be served hot in the winter and cold in the summer.  For the hot summer days, a smooth and creamy chilled sweet soup like taro with tapioca pearls is the best treat.  A perfect finale to any summer meal and it’s quite easy to make.


  • 2.5 cups of taro, skin and diced
  • 6 cups of water (for taro)
  • 1.5 cups of tapioca pearls
  • 6 cups of water (for tapioca pearls)
  • 1 can of coconut milk
  • 1 cups of rock sugar
  1. Bring a pot of (6 cups) water to boil, stir in sago pearls, cover and cook for 5 minutes.  Remove from heat with the cover for 30 minutes or until the pearls turn translucent.  Rinse with cold water and set aside.
  2. Bring a pot of (6 cups) water to boil, add taro, then reduce the heat to medium-low, simmer for about 15 minutes or until softened.  Add coconut milk and sugar, stirring until sugar dissolve.  Bring to a boil and stir in tapioca pearls until well combined.

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