Yakitori Sticks Recipe. Nothing could be easier and simpler than this Yakitori recipe.
This basic marinade can be used for different kinds of meat like pork and chicken. Throw in steaming rice in your menu as an optional order and get ready for a sizzling start! For the Pinoy version, see Pork Barbecue recipeMakes 15 sticks (5 per meat) Prep Time 30 minutes Cooking Time 30 minutes 160 grams boneless chicken breast, cut into bite-sized pieces160 grams beef tenderloin, cut into bite-sized pieces160 grams pork tenderloin, cut into bite-sized pieces15 (1-inch) slices onion leeks salt and pepper For the marinade1/4 cup soy sauce1/4 cup honey1 tablespoon rice wine1 teaspoon minced garlic1/2 teaspoon grated ginger 1 Season chicken, beef, and pork pieces separately with salt and pepper. 2 Make the marinade: In a bowl, whisk ingredients together until just combined. 3 Dip each meat skewer in marinade and grill on a preheated griller at 350ºF until cooked, about 5 to 7 minutes.
Taro and prawn cakes (banh cong) recipe. Scallion Pancakes (Cong You Bing) with Garlic Soy Dipping Sauce. Scallion pancakes or Cōng yóu bǐng (葱油饼) are the quintessential Chinese snack.
When we were younger, my sister and I used to come home from school and take a scallion pancake out of the freezer to relieve those after-school hunger pangs. You can find them in restaurants, the frozen foods section of the Chinese grocery store, or street cart vendors. All of those places are pretty good, but why not make them at home? Spicy Meatball Banh Mi. This meatball banh mi with pickled carrot and daikon, Sriracha mayo, cilantro, and jalapeno, is the most surprisingly delicious thing I’ve made in a while.
If you’re not already familiar, banh mi are a kind of Vietnamese sandwich, usually made with a soft Vietnamese baguette, raw veggies, and some kind of protein––often grilled pork or a pork cutlet. This banh mi recipe is made with juicy homemade pork meatballs, seasoned with garlic, herbs, Sriracha, and fish sauce. AMAZING. For me, what makes this sandwich great, and banh mi great in general…is the mixture of the bright, crisp textures and flavors of the vegetables, and the richness of the meat (the healthy slathering of spicy mayo doesn’t hurt either).
Katsudon. Hi all, we have a brief interruption of our regular programming to announce that we’ve been named a finalist in Saveur‘s 2015 Best Blog Awards in the category “Best Special Interest Blog!”
We want to thank everyone who nominated us–this is really a big milestone for us and something we’ve been hoping to achieve for a while now. But in order to win, we still need your votes! Moo Shu Pork. I know what you’re wondering.
Hey, Judy, are you sure this is Moo Shu Pork? Where are the pancakes?! Well, I’m here to break the news to you. Cold Tofu Salad. Here’s the next dish in our “Cooking with Grandma” series: Cold Tofu Salad.
In a Chinese meal, you’ll often start with cold dishes. These often consist of cold veggies, tofu, or meat dressed with light sauces and dressings. They’re especially great in the summer, when you want to eat food that’s light and cooling. Here’s one healthy, easy, fool-proof example. You’ll need: 1 package tofu “noodles”1 carrot, sliced into thin matchsticks1 long hot green pepper, sliced into long, thin strips1 1/2 teaspoons sesame oilsalt and white pepper1 teaspoon toasted sesame seeds.
Chinese Drunken Chicken. Oh, drunken chicken, how I love thee!
Chinese drunken chicken, that is. If you’ve never heard of Drunken Chicken, it’s a dish of chicken that’s been soaked in Shaoxing wine—an ingredient that’s been used on this blog many, many times. Hakka Style Stuffed Tofu. My parents grew up in southern China in the Guangdong province as descendants of the Hakka Chinese – Hak-kâ; 客家.
When we were young, we spoke the Hakka dialect at home and the more common Cantonese dialect when out in Chinatown or the larger Chinese community. Each region in China has its own cuisine and local specialties. We grew up with a lot of traditional southern Chinese dishes, including this Hakka-style Stuffed Tofu. My mom made this dish often, and as I hung around the kitchen quite a bit when she cooked, the recipe was stamped into my brain. You’ll need: 1 package regular soft tofu or firm tofu3 oz. ground pork1 oz. salted fish (or subsitute 4 small anchovy filets), optional1 teaspoon minced fresh ginger2 teaspoons shaoxing winefresh ground white pepper to taste1/4 teaspoon salt1 tablespoon corn starch1 scallion1 tablespoon oyster sauce1 teaspoon dark or mushroom soy sauce Cut tofu into 2-inch squares about 3/4 inch thick and set aside.
Sweet and Sour Pork Chops. Sweet and sour pork chops, or Peking pork chops, are a bit of an Americanized “Chinese” dish.
But that doesn’t mean people don’t enjoy it! We’ve had lots of requests for a sweet and sour pork recipe, and we’re answering the call. Our sweet and sour pork recipe uses maple syrup as the sweetening agent, giving our version of “Peking Pork Chops” a hint of maple flavor to compliment the tangy sauce. The first time I tasted a dish with maple and pork, the first thing that came into my mind was, “pancake syrup and pork?” ; the very next thought, after my taste buds sent signals to my brain, was “wow, that is brilliant!” After you make sweet and sour pork for the first time, you can experiment with the sauce ingredients to customize it to your own liking–more sweet, more sour–the world is your oyster!
Soy Sauce Chicken. Soy Sauce Chicken or “See Yao Gai” is a quintessential Cantonese favorite, found hanging under heat lamps in many Chinatown restaurant windows.
You’ll find it near the poached chickens, roast ducks, and roast pork. All have their merits, but a Soy Sauce Chicken done right is tough to beat. It’s Judy’s favorite food to pick up when in Chinatown, and there is just something about the flavor of this chicken that makes it so satisfying and tasty each time we get it. These days, a 4 to 5 pound soy sauce chicken runs about 23 bucks, which is totally worth it, but also more reason to make it at home. Thai Black Sticky Rice Dessert (Two Honeymoon Dessert copycat recipes!) As summer winds down (scary that were getting into August already), every year I inevitably start thinking about my summer checklist: Have I gone to the beach? [not yet.. :( ]Did I go camping/hiking/fishing?
[check! See my post here!] Have I had enough BBQ/grilled foods to last me through fall and winter? Cantonese Chicken & Salted Fish Fried Rice. For many Chinese and ABCs (American-born Chinese), this dish is an absolute no-brainer. When it’s on the menu, you must have it, no matter whom you’re eating with and how disgusted they may or may not be by your meal choice.
Feel no shame, my friend! As for our non-Asian friends, this might sound perhaps a bit too adventurous, at best. At its worst, it sounds like something Andrew Zimmern might describe with one of his crazy adjectives. Fetid. Copycat Takeout Egg Rolls. Egg rolls–the quintessential Chinese takeout food. This egg roll recipe is a copycat of the basic version you’ll find in takeout places and Chinese buffets. Egg rolls are a very much Americanized creation that evolved from Chinese spring rolls (check out our Shanghai Style Spring Roll recipe). We decided to post this egg roll recipe after one of our readers asked us how to make them. It’s been a very long time since I made them in my parents’ takeout restaurant, and I’ve never actually made them at home. But we figured there were probably more curious people out there who’d want to give this recipe a try. I first attempted to make these beside my father, who was a Chinese chef working at the Holiday Inn restaurant in upstate New York before he became a business owner working in his own restaurant.
Sticky Rice Mushroom Shumai w/ Homemade Wrappers (Vegan) This homemade mushroom shumai recipe is super easy to make. Today, we’re going with a vegetarian version made with sticky rice, mushrooms, and peas–perfect when dipped in a bit of soy sauce and chili oil. Shumai (shaomai in Mandarin and siu mai in Cantonese), according to the good folks at Wikipedia, is thought to have originated in Inner Mongolia, where it was made with minced lamb, ginger, and scallion. If you’ve had it at a dim sum restaurant, it was probably made with pork and/or shrimp. The goal of this particular recipe is to make this traditional dish a bit healthier, as well as vegan!
9-Layer Scallion Pancakes. For a long time, when I would try to make scallion pancakes, I would end up with a lifeless, flat cracker resembling matzo (which is good stuff, but probably not the best comparison for a pancake). I eventually realized that I was fussing way too much over the dough and rolling it out too flat. Well, no more. Mushroom Noodles. CANTONESE SOY SAUCE PAN-FRIED NOODLES. The very first post on our blog was a recipe for Simple, Spicy Pan-fried Noodles.
Honey Sriracha Chicken Wings. Did you ever go to a party or gathering when the next day, the most memorable thing was something you ate there? The ONLY Dumpling Recipe You'll Ever Need. Recently, we got a question from one of our lovely readers inquiring as to why there hadn’t been a recipe posted that matched the little photo in our Welcome message. Tilapia and Mixed Vegetable Stir-Fry. Buddha's Delight (Lo Han Jai) Steak and Scallion Rice Cake Stir-Fry. Steamed Shrimp with Glass Noodles. Scallion Ginger Shrimp (Redux!) Classic Scallion Ginger Shrimp stir fry is great for the summer and lightning fast to make and prepare. Shrimp defrosts easily, cutting the ginger and scallion is a snap, and and with a hot wok, you could be eating within 10 minutes if you’re skilled in the art of stir-frying! Ok, so if you want to go slowly and not mess up your costly shrimp investment, you can always follow the directions carefully at your own pace. Vegetable Lo Mein. Chinese Ribs w/ a Sesame Crust.
Not Your Takeout Place's General Tso's Chicken. Beef and Pepper Stir-fry. Lightning Lunchtime Chicken & Rice. Creamy Roasted Choy Sum Pesto Pasta. Steamed Egg. Vegetable Five Spice Tofu Stir-Fry. Youtiao (Chinese Fried Dough) Cumin Lamb. A Cheung Fun Recipe (Homemade Rice Noodles), Two Ways. Shiitake Mushroom Tortellini w/ Soy Cream Sauce. Hot and Sour Soup. Steamed Shanghai Soup Dumplings (Xiaolongbao)
Lanzhou Beef Noodle Soup. Steamed Shanghai Soup Dumplings (Xiaolongbao) Ants Climbing A Tree. Hong Kong Egg Tarts. Classic Pork Fried Rice. Dan Dan Noodles. Vegetable Dumplings. Thirsty For Tea Dim Sum Recipe # 9: Chicken Curry Puffs. Thirsty For Tea Dim Sum Recipe #11 : Vegetable Egg Rolls. Thirsty For Tea Dim Sum Recipe #1: Siu Mai Dumplings. Thirsty For Tea Dim Sum Recipe # 13: Coconut Milk Pudding. Thai Sweet and Sour Tofu Recipe. Sushi Rice Bowl Recipe. Thai Steak Salad Recipe. Miso Ramen Recipe. Pressure Cooker Ramen Recipe. Korean Japchae Zucchini Noodles Recipe. Happy Chinese New Year Double Lucky Gifts – Tangerine Peel Chicken and Easy Orange Applique.
FM back in the kitchen: Chinese Green Onion Pancakes. Ginger Scallion Slurping Noodles. Spicy Miso Pork Ramen Noodles. Quick Mao Pao Tofu Recipe. Hatch Chili Tantanmen Recipe. Red Bean and Coconut Rice Cake Chinese New Year Dessert. Oriental Pork Chop Recipe - Egg Wan's Food Odyssey. Braised Chinese Chestnut Chicken Recipe. General Tso Chicken Recipe. Thai Rice Noodle Seafood Salad - Egg Wan's Food Odyssey. Deep Fried Prawn Balls with Almond Flakes.
Cockle Meatballs Recipe. Thai Chicken Salad Recipe - Egg Wan's Food Odyssey. Peanut Noodles With Chicken. Miso Ramen Noodles. Mango Gazpacho with Quick Pickled Shrimp Plus 5 Fruity Recipes. Chinese Chicken Salad with Sesame Dressing. 7 Spice Teriyaki Chicken Rice Bowls. Vietnamese Curry Chicken and Rice Noodle Salad Bowl. Grilled Shrimp Vietnamese Spring Rolls. Thai Basil Chicken and 5 Savory Basil-Enhanced Pasta Recipes. Garlic Soba Noodles with Grilled Shrimp. Broccoli and Shiitake Mushrooms With or Without Soba Noodles. Baked Chicken Wings with Thai Peanut Sauce. Thai Coconut Noodle Salad. Thai Quinoa Salad. Barley delight.