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Category Archives: Quick & Easy Recipes

Creamy Baked Fish Fillet with Broccoli

Here is a recipe I make few times a month as a comfort food.  Dinner doesn’t get much easier than this.  First we boil the broccoli.  Next, we pan fry the fish for the crispy texture.  Then we combine them with a can of creme of mushroom soup.  If you like a thin crispy crust on top, you can add some cheese on top and bake everything  for another 5-10 minutes, otherwise the dish tastes just as good as it is.

Ingredients:

  • 1 white fish fillet, cut into 1 1/2 inch pieces
  • 1 medium head of broccoli, cut into bite size
  • 3/4 cup cheddar cheese
  • 2 tablespoon of corn starch
  • 1 can of cream of mushroom
  • 1/4 cup of water
  • 3/4 cup cheddar cheese

Directions:

  1. Marinate fish pieces with 1 teaspoon of salt for 10 minutes.
  2. Cook the broccoli in boiling water for 2 minutes.  Drain and place the broccoli at the bottom of a baking dish.
  3. Lightly coat the fish pieces with corn starch or panko.
  4. Heat oil in skillet, pan fry fish pieces for 3 minutes on each side until cook through. Place the fish pieces on top of the broccoli in a baking dish.
  5. In a saucepan/skillet, add cream of mushroom and water.  Bring it to boil then simmer over lower heat for 2-3 minutes or until the sauce thickens.
  6. Pour the sauce on the baking dish.  Sprinkle some cheese on top.  Bake at 400 degree for 5-10 minutes until cheese becomes crispy.

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Honey Lemon Chicken Wings

Chicken wings are loved by adults and kids alike, so it’s a good idea to have a few different recipes handy for preparation. These honey lemon wings burst with citrus aroma and a tangy sweetness that helps stimulate the appetite.

Ingredients:

  • 10 frozen mid-joint chicken wings
  • 1.5 tablespoons soy sauce
  • 1 teaspoon white sugar
  • 1/2 stick cane sugar or 2.5 tablespoon brown sugar
  • 1 lemon
  • 1.5 tablespoons honey

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.
  2. Heat oil over high heat in a skillet.  Add chicken wings and cook until light brown.
  3. Add soy sauce and cook over medium heat for 8 minutes.
  4. Flip the chicken wings over to let the other side absorb the sauce.  Cook for another 8 minutes and add sugar.  Mix well and remove from pan.
  5. Reserve two slice of lemons, then juice the rest of the lemon.
  6. In a skillet/saucepan, bring the lemon juice and brown sugar to boil.  When the sugar dissolves, add chicken wings, lemon slices and mix well. Cook until the sauce thickens.
  7. Remove from heat.  Transfer chicken wings to a bowl and mix with 1.5 tablespoon of honey before serving.

More Chicken Wings Recipes:

南乳雞翼 Chicken Wings with Red Fermented Bean Curd

豉油雞翼 Easy Soy Sauce Chicken Wings

鎮江醋陳皮雞中翼 Chicken Wings with Dried Tangerine Peel and Zhenjiang Vinegar

 

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Guacamole

Looking for a perfect side dish for a New Year Party?  Guacamole may be what you are looking for. The simple combination of ingredients creates a flavorful condiment as a dip for nachos. You can also use it as a spread for sandwiches or a side with the main course.  It is also great for the health conscious – it is rich in fiber and full of vitamins.

The most important part of the guacamole is, of course, a great avocado. They must be soft—but not too soft. It is slightly preferable to have one that is too hard than too soft, as you run the risk of having the avocado turn brown when overripe. When it is at the right level of ripeness, you’ll feel a slight give when pressing on it. If your finger punctures the skin easily, it definitely too soft.

Ingredients:

  • 1 ripe avocado, pitted and peeled
  • 1 clove garlic, minced
  • 3 tablespoons onions, finely chopped
  • 2 tablespoons jalapeno, chopped
  • 2 tablespoons tomatoes, chopped
  • 2 tablespoon lemon juice
  • 1 tablespoon scallion/cilantro, chopped
  • 1 tablespoon cumin
  • Salt and pepper to taste

Direction:

In a small bowl, mash the avocado until is pureed.   Combine all ingredients above and refrigerate for an hour for best flavor.

 

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Orange Ginger Chicken

A Chinese takeout dish that can be made at home in less than 30 minute.  This sweet and citrusy marinade is made with soy sauce, honey, orange juice and orange marmalade with the spice of ginger.  The sauce clings on to the chicken pieces and adds a glaze with wonderful colors to the dish.

Ingredients:

  • 1 chicken breast, cubed (about 3/4 lb)
  • 3 tablespoons flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup orange juice
  • 1/4 cup orange marmalade
  • 1.5 tablespoon reduced-sodium soy sauce
  • 1 tablespoon honey
  • 1 tablespoon fresh ground ginger

Directions:

  1. Season chicken with salt and pepper.  Lightly coat the chicken with flour.
  2. Heat oil in skillet over high heat.  Stir in chicken pieces and cook for about 3-4 minutes on each side or until the meat turn brown on the outside.  Remove from skillet.
  3. In the same skillet, add orange juice, marmalade, soy sauce, ginger and honey.  Bring to a boil and cook until the sauce thickened.  Stir in chicken and and heat through.  Sprinkle sesame seeds and green onion, for garnish.

 

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檸汁薑黃雞 Lemon Turmeric Chicken

Turmeric is used in many South and South East Asian dishes. The turmeric plant is in the same family as ginger so similarly the root is the part that is typically eaten. Fresh turmeric is less commonly available, so usually it is used in a dried powder form. The vibrant yellow color can make almost any dish seem more appetizing, and in fact, turmeric is the ingredient that makes curry powder yellow. Be careful when you work with turmeric, as stains may be difficult to get rid of!

Ingredients:

  • 3/4 lb chicken breast, cut into bite sizes
  • 1 small onion, diced
  • 1/2 bell pepper, diced
  • 1 small tomato, diced
  • 3 tablespoons corn
  • 1.5 tablespoons soy sauce
  • 1.5 and 0.5 tablespoons turmeric (used in different steps)
  • 1 teaspoon corn starch
  • Juice and zest of half a lemon
  • 1 teaspoon sugar
  • 1 tablespoon oyster sauce

Directions:

  1. Marinate chicken pieces with soy sauce, sugar, 1.5 tbsp turmeric and cornstarch.  Place in fridge for 30 minutes.
  2. Heat oil in skillet over high heat.  Stir in chicken pieces and cook for about 3-4 minutes until the meat begins to brown on the outside. Remove from skillet.
  3. Add oil to skillet.  Stir in onion, cook for 2 minutes.  Add pepper and stir-fry for 2 more minutes.  Add corn, tomato, oyster sauce, 1/2 tbsp turmeric, lemon juice and lemon zest.  Lastly, stir in chicken, mix well and serve.

 

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滑蛋蝦仁 Scrambled Eggs With Shrimp

Ready in less than 30 minutes with two ingredients.  This easy to prepare dish is a weeknight favorite

The key for this dish is simple – do not overcook! We want the egg to be creamy and melt in your month, not dry and rubbery. After the shrimps turn pink, you want to lower the heat and pour the eggs on top.  Turn up the heat quickly, and once the curds start to form on the side (see picture on the right below), stir quickly.  Continue to stir almost constantly until the eggs are just done. There should still be a small amount of liquid egg when you transfer it to your serving dish – the egg will continue for a bit more by itself from the heat.

Ingredients:

  • 12 raw shrimps, peeled and deveined
  • 1 teaspoon corn starch
  • Salt and freshly ground black pepper
  • 3 large eggs
  • 1 tablespoon sesame oil
  • Chopped fresh cilantro leaves for garnish, optional
Directions:
  1. Marinate the shrimps with one tablespoon of egg white, salt and corn starch.
  2. In a separate bowl, beat eggs with salt and pepper
  3. Heat oil in a skillet over medium high heat. Cook shrimps on both sides until opaque.  Turn the heat to low. Add eggs, turn the heat back to high, and fold eggs over themselves. Remove the skillet from heat when eggs are just cooked.
 
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Posted by on November 10, 2011 in Chinese, Quick & Easy Recipes

 

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Spaghetti with White Clam Sauce

Does the smell of certain foods make your mouth water and your stomach growl even when you are not hungry?For me, just the fragrance of fresh herbs makes me want to cook them in a dish.  I was shopping at the local fresh produce market yesterday, and came upon this wonderfully fragrant bunch of basil. I can tell that it was very fresh as it looked to be right out of the soil, with its root and dirt clinging onto it and all. It was an impulse buy, and I didn’t even know what to cook with it initially.

It came to me after reviewing the items in the home pantry and the other produce that was available – I can make a nice clam pasta with it! The results turned out very nicely, and I hope that you like it as much as I did.

Directions:

  • 1/2 box of thin spaghetti pasta
  • 2 shallots, chopped
  • 4 cloves garlic, chopped
  • 1 medium onion, julienned
  • 1 tomato, chopped
  • 4 stalks of asparagus, trimmed and cut into 1 inch pieces
  • 6 oz button mushrooms, trimmed and sliced 1/4 inch thick
  • 2 cans of clams with juice
  • 1.5 cup fresh basil leaves, thinly chopped
  • 1/2 cup Half and Half
  • 1 tablespoon flour
  • Salt and pepper to taste
Directions:
  1. Bring a large pot of water to boil, add salt and spaghetti.  Cook for 4-5 minutes or follow instructions on the box.  Add two tablespoons of olive oil to the pasta and mix well.
  2. Heat oil in a skillet over high heat.  Add garlic and shallots, cook until fragrant  Add onion, tomato and the clam juices, cover and cook for a couple minutes.  Add asparagus and mushrooms.  Cover and cook for another 1-2 minutes, until everything is cooked through.  Stir in flour,  half and half, and wine.  Cook until the sauce thickens, stir in pasta, basil and clam meat.
 

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