Garam Masala Chicken Wings with Sugar Snap Peas (胡荽蜜豆鷄翼, Wu4 Seoi1 Mat6 Dau6 Gai1 Jik6)

This recipe was updated on 27 Aug 2015. Some instructions and ingredient quantities were changed.

This quick cooking recipe uses garam masala, instead of curry powder for flavor. Midjoint chicken wings are used, but you can use drumettes or whole chicken wings. The chicken wings are marinated in a bowl overnight and then the entire contents are put into a Dutch oven (or large pot). Add the Shiitake mushrooms and carrots, together with enough liquid to just cover the ingredients, cover, and place it over a burner on the stove. You don’t need to brown any of the ingredients! Towards the end of cooking, you add the sugar snap peas, thicken the sauce, and dinner is ready in less than an hour.

Enjoy!

Curry Tomato Beef Heart Chow Mein (咖哩番茄牛心炒麵, Gaa3 Lei1 Faan1 Ke4 Ngau4 Sam1 Caau2 Min6)

This recipe was updated on 02 Jul 2015. Some instructions and ingredient quantities were changed.

Here’s a variation on Tomato Beef Chow Mein (番茄牛肉炒麵, Faan¹ Ke⁴ Ngau⁴ Juk⁶ Caau² Min⁶) recipe using beef hearts instead of the usual beef flank. Also instead of using fresh beef hearts, I used Grilled Spicy Beef Hearts (燒烤辣牛心, Siu¹ Haau¹ Laat⁶ Ngau⁴ Sam¹). The beef hearts give an added crunch to the dish. The tomatoes came from my garden and this batch didn’t hold up to stir frying very well, so I got tomato skins in the finished dish rather than tomato wedges!

Enjoy!

Grilled Curry Pork Chops (燒烤咖哩豬排, Siu1 Haau1 Gaa3 Lei1 Zyu1 Paai4)

This recipe was updated on 13 May 2015. Some instructions and ingredient quantities were changed.

This recipe uses thin pork chops with the skin on. The pork chops usually bought in a supermarket have the skin removed, but pork chops with skin can be purchased at Asian markets. If pork chops with skin cannot be obtained, then use the pork chops without skin from the supermarket. To prevent the pork chops from cupping, the skin is cut in two places before marinating and cooking. Thin pork chops, ½-inch (15 mm.) wide, are required since the cooking method uses a hot coals to quickly grill and brown the pork chops, with the curry powder adding a nice flavor to the finished dish.

Enjoy!

Curry Scrambled Eggs with Avocado (咖哩粉鱷梨炒蛋, Gaa3 Lei1 Fan2 Ngok6 Lei4 Caau2 Daan6)

 

This recipe was updated on 13 Sep 2015. Some instructions and ingredient quantities were changed.

Madras brand curry powder is a staple in my and, I suspect, in many Chinese-American pantries. Adding curry powder to the dish is a great way to spice up scrambled eggs. I happen to have some avocado, so I also added that to the eggs as a topping to make a great breakfast. To make fluffy scrambled eggs, start by heating a cold pan or wok over medium-low to medium heat, pouring in the liquid egg solution while the pan heats up. As the eggs set, move the cooked eggs toward the center of the pan, allowing the remaining liquid eggs to be cooked in the pan. Repeat this process until no liquid remains. The dish is done when the eggs are fluffy and still look a little wet, but are not totally dry.

Enjoy!

Beef Curry Hong Kong Noodles (咖哩牛肉炒雲吞麵, Gaa3 Lei1 Ngau4 Juk6 Caau2 Wan4 Tan1 Min6)

 

This recipe was updated on 19 Oct 2014. Some instructions and ingredient quantities were changed, and metric measurements added.

This dish uses Hong Kong style noodles together with Madras curry powder in a stir fry. Hong Kong noodles are thin egg noodles and the literal translation in Cantonese is wonton noodles. While there aren’t any wontons in this dish, these noodles are typically used together with wonton in a soup broth, hence their name, and that leads to no end of confusion if you use the literal translation. So you’ll find dishes named in English referring to thin egg noodles, Hong Kong style noodles, and even vermicelli (whose use isn’t quite correct). Needless to say, the noodles are just really thin and are really good in a stir fry.

Enjoy!

Spicy Tomato Beef Curry (咖哩粉番茄牛肉, Gaa3 Lei1 Fan2 Faan1 Ke4 Ngau4 Juk6)

 

This recipe was updated on 31 Aug 2015. Some instructions and ingredient quantities were changed, and metric measurements added.

Tomato Beef Curry is a classic Chinese-American dish that you can get at any Cantonese restaurant. The dish is a mixture of beef, tomatoes, and other vegetables in a sweet and sour curry sauce (not that thick red gloppy stuff). Depending upon on your preference, the dish can be sourer than sweet or sweeter than sour. Madras curry or garam masala powder is the typical ingredient for the curry part of the dish (and turmeric if you want the dish to be yellow colored). I also used tomatoes and Jalapeño peppers from my garden. The peppers make this dish spicy and can be omitted if desired. You can think of this dish as a version of the Tomato Beef Chow Mein (番茄牛肉炒麵, Faan¹ Ke⁴ Ngau⁴ Juk⁶ Caau² Min⁶) recipe without the noodles.

Enjoy!

Japanese Curry Chicken (咖哩鷄, Gaa3 Lei1 Gai1)

This recipe was updated on 20 May 2015. Some instructions and ingredient quantities were changed, and metric measurements added.

 

Cauliflower is in season now, so here’s an easy to make curry dish using cauliflower and prepared Japanese curry cubes. There are several brands of prepared Japanese curry, I happen to use S&B, and they range from mild to extra hot. There really is no heat in these prepared curry cubes, but the “hotter” the curry, the darker the sauce. In this case, the “medium” version was used. I always marinate my chicken (out of habit and being able to use the chicken in other stir-fry dishes), but you can simplify this recipe and not marinate the chicken at all.

Enjoy!

Japanese Curry Pork (咖哩豬腩肉, Gaa3 Lei1 Zyu1 Naam5 Juk6)

 

This recipe was updated on 09 May 2015. Some instructions and ingredient quantities were changed, and metric measurements added.

 

This is a very simple curry dish to cook due to the use premade Japanese curry cubes. There are multiple brands of prepared curry sauces, I happen to use S&B brand, but this is an easy way to make a curry dish since all you add is water to make the sauce. The premade curry cubes range from mild to extra hot, but to be honest, there’s no heat whatsoever to the cubes, even the extra hot version.

Enjoy!

Red Curry Seafood

Well it’s been a while since I last posted a recipe. It’s not that I haven’t been cooking (in fact I have a large backlog or recipes that I have to post), but I’ve been busy with hosting the family for the Holidays, planning for travel in the USA and Canada, and then taking the trip with my girlfriend from Korea. So posting recipes took a backseat to other more important tasks.

I choose this recipe to start this year’s postings because I prepared this dish for Valentine’s Day. It’s really a very simple recipe and it doesn’t take long to prepare. My usual habit for posting recipes is to prepare a dish and then take pictures, recounting and recording the recipe at a later date. In the meantime, while taking pictures, the dish gets cold. In this case, it didn’t seem very practical or particularly romantic to tell my girlfriend to wait and not eat until I took pictures while the dish gets cold. So we ate and I took the pictures of the leftovers the next day. Luckily we didn’t devour everything or there wouldn’t be anything left to take a picture of.

Enjoy!

Chicken and Cauliflower Yellow Curry

This is a very simple dish to make. The yellow curry is available as an already prepared paste (I used Mae Ploy brand). The amount of curry paste you use depends upon the level of spiciness that you desire – use more for more spicy and less for less spicy. You add coconut milk to the chicken, vegetables, and curry to complete the dish. The trick is to incorporate the cauliflower and potatoes into the dish towards the end of the cooking time. If you put them in at the beginning, you’ll get mushy cauliflower and potatoes.

Enjoy!

Curry Tomato Beef Tripe (咖哩番茄牛柏葉, Gaa3 Lei1 Faan1 Ke4 Ngau4 Paak3 Jip6)

 

This recipe was updated on 25 Sep 2014. Some instructions and ingredient quantities were changed, and metric measurements added.

For those of you unfamiliar with beef tripe, it’s cow stomach. Since a cow has multiple stomachs, there are various kinds of beef tripe, this one being the honeycomb. The tripe needs some preparation time, so you’ll need a minimum of 2 hours for prep. Baking soda serves to tenderize and clean the tripe – just be sure to wash it out before cooking. The tripe is boiled for 15-20 minutes and then cooled before cutting into strips. Since the tripe shrinks after being boiled, you don’t want to cut the strips beforehand. I made that mistake once and ended up with miniscule pieces of tripe. A tomato curry is one way to make a tripe dish. My other favorite is Black Bean Sauce Beef Tripe (豆豉牛柏葉, Dau⁶ Si⁶ Ngau⁴ Paak³ Jip⁶).

Enjoy!