Monday, October 20, 2014

Shredded Spice Tofu Baby Bok Choy Sprouts (五香豆腐絲白菜苗, Ng5 Hoeng1 Dau6 Fu6 Si1 Baak6 Coi3 Miu4)

Copyright © 2014 Douglas R. Wong. All rights reserved.
I posted similar recipes using shredded tofu and long baby bok choy sprouts: Shrimp with Shredded Spice Tofu (五香豆腐絲蝦, Ng5 Hoeng1 Dau6 Fu6 Si1 Haa1), which adds seafood, and Baby Bok Choy Sprouts with Shredded Tofu (白菜苗豆腐絲, Baak6 Coi3 Miu4 Dau6 Fu6 Si1), which uses plain shredded tofu.
Long baby bok choy sprouts resemble spinach in form, but retains its crunch when cooked, and are the young long sprouts of the bok choy plant. The long sprouts go well with shredded tofu which is also long in length. I used spiced shredded tofu instead of the white version, which is more common, to give added flavor to the dish. If you can’t find long baby bok choy sprouts (also called long bok choy muy) at your local Asian supermarket, you can substitute baby bok choy (小白菜, siu2 baak6 coi3). Regular firm tofu, cut into strips, can be substituted for the shredded tofu.
Enjoy!

Tuesday, October 14, 2014

Hot Bean Sauce Bitter Melon Chicken (辣豆辦苦瓜雞, Laat6 Dau6 Faan6 Fu2 Gwaa1 Gai1)

Copyright © 2014 Douglas R. Wong. All rights reserved.
The bitterness of the bitter melon goes well with the spiciness of the hot bean sauce in this dish. The other ingredients, the chicken and fried tofu, complete the dish. The bitterness of the bitter melon can be controlled by salting the wet bitter melon pieces for up to 10 minutes; more than 10 minutes and the bitterness is mostly removed, so it doesn’t take the salt too long to remove the bitterness. The salt can be omitted if you like the full bitterness of bitter melon.
Enjoy!

Friday, October 10, 2014

Garam Masala Long Bean Shrimp (胡荽豆角蝦, Wu4 Seoi1 Dau6 Gok3 Haa1)

Copyright © 2014 Douglas R. Wong. All rights reserved.
Garam masala powder is the basis for this dish and I think of it as a spicier version of curry powder. I think I got the translation into Chinese correct for garam masala, but I’m not certain. The use of prepared curry powder is common in Cantonese American dishes, so the use of garam masala is a variation on the more common dish that uses curry powder. This is actually a good dish to have over rice.
Enjoy!

Monday, October 6, 2014

Steamed Lemon Garlic Black Bean Pork Baby Back Ribs (檸蒜蓉豆豉蒸排骨, Ning4 Syun1 Jung4 Dau6 Si6 Zing1 Paai4 Gwat1)

Copyright © 2014 Douglas R. Wong, all rights reserved.
Steaming is one of my favorite methods to cook pork spareribs since the cooking time is relatively quick when compared to other methods. Using salted black beans with garlic is a classic Cantonese preparation with steamed pork spareribs, which are usually cut into 1- to 2-inch pieces. I also use this method for whole pork baby back ribs, which are just as tasty. The added twist to the recipe is the addition of lemon juice just before steaming, which adds another flavor to the dish. You can prepare this dish ahead of time (i.e. the night before) and even used a prepared black bean garlic sauce (I recommend the Lee Kum Kee brand), but don’t add the lemon juice until just before the dish is steamed.
Enjoy!

Sunday, October 5, 2014

Pea Sprouts with Duck Eggs (豆苗鴨蛋, Dau6 Miu4 Aap3 Daan6)

Copyright © 2014 Douglas R. Wong, all rights reserved.
Pea sprouts are the shoots that are usually discarded after pea pods are picked from the plant. This classic Cantonese dish pairs the pea sprouts with two types of duck eggs – one salted and one preserved. The cooked salted duck egg is a duck egg preserved in salt, which results in a dark orange yolk and firm egg white. The preserved duck egg has a yolk that is dark green color and the egg whites are dark brown as the result of alkaline preservation. The preserved duck egg is also known as “hundred-year” and “thousand-year” old eggs. Be assured that preserved duck eggs are not that old! You can purchase all the ingredients for this dish at your local Asian market.
Enjoy!

Friday, October 3, 2014

Black Pepper Sauce Beef with Long Beans and Enoki Mushrooms (黑椒汁金菇豆角牛肉, Hak1 Ziu1 Zap1 Gam1 Gu1 Dau6 Gok3 Ngau4 Juk6)

Copyright © 2014 Douglas R. Wong. All rights reserved.
Fresh enoki mushrooms come packaged as a single block with a base from which the individual enoki were grown. The mushrooms themselves have long stems with a very small cap. The enoki mushrooms are cut from the base, which is discarded, and then are added to the beef and long beans in this dish.
Enjoy!

Monday, September 22, 2014

Curry Cashew Long Bean Shrimp (咖哩腰果豆角蝦, Gaa3 Lei1 Jiu1 Gwo2 Dau6 Gok3 Haa1)

Copyright © 2014 Douglas R. Wong. All rights reserved.
When you see a dish in a Chinese restaurant whose title contains the word, curry, it means that curry powder was added to the sauce. These dishes are usually stir fried (even when curry is used in a clay pot) and reflects the quick nature of Chinese wok cooking. This dish reflects that background using long beans and shrimp. The cashew nuts are toasted while the wok heats up, and then the ingredients are cooked quickly over high heat before adding the curry sauce. The one thing that a home kitchen can’t reproduce fully is the wok flavor imparted to the dish that comes from using high heat available in restaurant, the so called, “breath of the wok” (鑊氣, wok6 hei3).
Enjoy!
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