Grilled Chili Garlic Sauce Hard Apple Cider Black Pepper Turkey Wings (燒烤蒜蓉辣椒酱蘋果酒黑椒火雞翼, Siu1 Haau1 Syun3 Jung4 Laat6 Ziu1 Zoeng3 Ping4 Gwo2 Zau2 Hak1 Ziu1 Fo2 Gai1 Jik6)

I used a bottle of hard apple cider, chili garlic sauce, and soy sauce as the basis for the marinade for this grilled turkey wing recipe. You can of course use regular apple cider in place of the hard apple cider; just use whatever’s available. The marinade is discarded and freshly ground black pepper is used to coat the turkey before grilling.

Enjoy!

Black Pepper Sauce Kurobuta Pork Chow Mein (黑椒汁豬肉炒麵, Hak1 Ziu1 Zap1 Zyu1 Juk6 Caau2 Min6)

Here’s another recipe using Kurobuta (aka Berkshire) pork, which is a heritage breed with more flavor. The last recipes to use Kurobuta pork were made with spareribs in a clay pot: Clay Pot Black Bean Sauce Kurobuta Pork Spareribs (砂煲豆豉豬排骨, Saa¹ Bou¹ Dau⁶ Si⁶ Zyu¹ Paai⁴ Gwat¹) and Clay Pot Basil Pork Sparerib and Fish Ball (砂煲紫蘇魚蛋豬排骨, Saa¹ Bou¹ Zi² Sou¹ Jyu⁴ Daan⁶ Zyu¹ Paai⁴ Gwat¹). This recipe uses thinly sliced Kurobuta pork butt in a stir fry noodle dish. Regular pork butt sliced thinly can be used if Kurobuta is not available at your local Asian market.

I was asked recently about making the dishes found on this blog when a particular manufacturer’s brand was specified in the recipe. If you notice in the ingredient list where a brand is specified, I specify a brand and add the words “or equivalent”. For this recipe, I’ve specified Lee Kum Kee’s brand of Black Pepper Sauce. Lee Kum Kee is not the only manufacturer of Black Pepper Sauce, so while it is the brand I use, feel free to substitute another manufacturer’s Black Pepper Sauce (which would be the “or equivalent) that’s easily available to you. Adapt your recipe to use the local ingredients and brands, and don’t worry about using the exact brand specified.

Enjoy!

Green String Beans with Dried Shrimp and Japanese Chilies (日本指天椒蝦米青豆角, Jat6 Bun2 Zi2 Tin1 Ziu1 Haa1 Mai5 Ceng1 Dau6 Gok3)

This is actually a very easy dish to make and is made with a minimal amount of sauce. There are three principal ingredients: green string beans, dried shrimp, and whole dried Japanese chilies. Green string beans are a common enough ingredient that can be obtained at any local market. The dried shrimp can be purchased at your local Asian market (usually from the refrigerated section). In this case, I used the smallest sized dried shrimp available, but you can use whatever sized dried shrimp that you have. Finally the last principal ingredient is the dried whole Japanese chili peppers.

The dried whole Japanese chili peppers were purchased at my local Mexican market, which are similar to the more common Chile de árbol peppers (which have more heat to them). The dried Japanese chili peppers aren’t mind numbing hot like the dried red chilies that you can purchase at your local Asian market. While there is some heat, the chilies are more flavorful than hot. The whole Japanese chilies make the dish very spicy without being overly hot, but you can substitute the Asian red chilies if you really like the mind numbing hotness. Ground pork (actually any ground meat) can also be added to this dish.

Enjoy!

Clay Pot Black Bean Sauce Kurobuta Pork Spareribs (砂煲豆豉豬排骨, Saa1 Bou1 Dau6 Si6 Zyu1 Paai4 Gwat1)

Here’s another clay pot recipe using pork spareribs. The first recipe was Clay Pot Basil Pork Sparerib and Fish Ball (砂煲紫蘇魚蛋豬排骨, Saa¹ Bou¹ Zi² Sou¹ Jyu⁴ Daan⁶ Zyu¹ Paai⁴ Gwat¹). This time the recipe uses Kurobuta (aka Berkshire) pork, which is a heritage breed with more flavor. Regular pork spareribs can be used if Kurobuta is not available at your local Asian market. Clay pots need to be prepared before using for the first time to prevent cracking. I used this website for advice: Clay Pot Use and Maintenance Tips at Chinese Soup Pot. Since the pork spareribs take some time to cook and to cook the dish all at once, the other ingredients used were chosen to hold up to the cooking time (the green onions are added after cooking is complete).

The pork spareribs are placed into the clay pot first after being stir fried. Since the pork spareribs are in contact with the clay pot during cooking, the meat gets an added flavorful crust that cannot be obtained by just stir frying. I’ve seen some recipes where the browning is done in the clay pot, rather than a wok, but using high heat with a clay pot can crack it, so I used the wok for browning. Another advantage of using a clay pot is that it also serves as the serving dish and keeps the contents hot.

Enjoy!

Black Bean Chili Oil Green String Bean Shabu Shabu Beef Stir Fry (黑豆辣椒油青豆角炒涮涮锅牛肉, Hak1 Dau6 Laat6 Ziu1 Jau4 Ceng1 Dau6 Gok3 Caau2 Saan3 Saan3 Wo1 Ngau4 Juk6)

This recipe was updated on 30 Aug 2016. The Cantonese translation for Shabu Shabu was added to the title.

Shabu Shabu is a Japanese dish where thinly sliced meat is swished in a hot broth (the name coming from the noise the meat makes as it is moved through the broth) with chopsticks before dipping in a sauce and eating. I bought Shabu Shabu beef at my local Japanese market and used it in a stir fry instead. The quality of meat used to make Shabu Shabu beef is of high quality. The highest quality coming from Japanese Wagu or Kobe beef, where the marbling of the fat makes the meat melt in your mouth (and with a corresponding high price!). I’ve been fortunate enough to have this dish and that highest quality of beef when I traveled in Japan.

While I didn’t use that quality of beef for this dish, the American beef was still of high quality and was cut from the prime rib into thin slices. I usually use baking soda to tenderize the meat before marinating. In this case, there’s no need for baking soda since the beef quality is so good and it so thinly sliced. The beef is cut further into smaller strips to make it easier to eat in a stir fry dish. Using Shabu Shabu beef in a stir fry is similar to using other cuts of beef (like flank or flap meat), but since the beef is sliced so thinly, the cooking time is quicker. The mouth feel when the dish is eaten is also different because the beef has more surface area.

Enjoy!

Fermented Red Bean Curd Lamb Clay Pot (砂煲南乳羊肉, Saa1 Bou1 Naam4 Jyu5 Joeng4 Juk6)

This clay pot recipe uses lamb with fermented red bean curd and bean curd sticks. The combination is a classic Chinese dish and now that I have a clay pot, cooking the dish is just a matter of assembling the ingredients. I bought a clay pot recently and used it to make this dish. Clay pots need to be prepared before using for the first time to prevent cracking. I used this website for advice: Clay Pot Use and Maintenance Tips at Chinese Soup Pot.

Lamb stew meat was available at my local market, which usually is lamb shoulder or leg meat already cut into pieces. Purchasing already cut lamb meat saves a step in the preparation of this dish. The lamb is placed into the clay pot after being marinated, although if you’re in a hurry, marinating the meat can be skipped. Since the lamb meat is in contact with the clay pot during cooking, the meat gets an added flavorful crust that cannot be obtained by using a slow cooker. Another method to make this dish is to put cut cabbage or lettuce on the bottom of the clay pot before adding all the other ingredients. You will typically see this preparation when at restaurants. The clay pot is used as the serving dish and keeps the contents hot.

Enjoy!

Doubanjiang Bitter Melon Chicken (辣豆瓣酱苦瓜鷄, Laat6 Dau6 Faan6 Zoeng3 Fu2 Gwaa1 Gai1)

Spicy broad bean paste (Doubanjiang) is used to make a variation of a common Cantonese dish: Chicken with bitter melon. For some reason I used more liquid than usual to make the sauce for this dish (as reflected in the picture above), which is usually dry (i.e. the sauce clings to the ingredients). I’ve written the recipe to produce a “dry” sauce, but feel free to add more liquid if more sauce is desired.

Enjoy!

Grilled Hard Apple Cider Black Pepper Pork Ribeye Steaks (燒烤蘋果酒黑椒豬排, Siu1 Haau1 Ping4 Gwo2 Zau2 Hak1 Ziu1 Zyu1 Paai4)

This recipe was updated on 01 May 2016. The Chinese name for the recipe was added.

I used a bottle of hard apple cider and soy sauce as the basis for the marinade for this grilled pork ribeye steak recipe. You can of course use regular apple cider in place of the hard apple cider; just use whatever’s available. The marinade is discarded and freshly ground black pepper is used to coat the pork before grilling.

Enjoy!

Chili Oil Bean Curd Shrimp and Chicken with Green Beans (紅油腐乳青豆角蝦鷄, Hung4 Jau4 Fu6 Jyu5 Ceng1 Dau6 Gok3 Haa1 Gai1)

Chili oil bean curd is the principal ingredient for the sauce in this shrimp and chicken combination dish. The bean curd is fermented and come bottled as “cakes”. You remove the number of cakes from the bottle depending upon your personal preference for the taste of this ingredient. Some of the liquid (or oil in this case) can also be added to the sauce.

Enjoy!

Clay Pot Basil Pork Sparerib and Fish Ball (砂煲紫蘇魚蛋豬排骨, Saa1 Bou1 Zi2 Sou1 Jyu4 Daan6 Zyu1 Paai4 Gwat1)

I bought a clay pot recently and used it to make this dish. Clay pots need to be prepared before using for the first time to prevent cracking. I used this website for advice: Clay Pot Use and Maintenance Tips at Chinese Soup Pot. Since the pork spareribs take some time to cook and to cook the dish all at once, the other ingredients used were chosen to hold up to the cooking time (the green onions and basil leaves are added after cooking is complete).

The pork spareribs are placed into the clay pot first after being stir fried. Since the pork spareribs are in contact with the clay pot during cooking, the meat gets an added flavorful crust that cannot be obtained by just stir frying. I’ve seen some recipes where the browning is done in the clay pot, rather than a wok, but using high heat with a clay pot can crack it, so I used the wok for browning. Another advantage of using a clay pot is that it also serves as the serving dish and keeps the contents hot.

Enjoy!

Slow Cooker Korean Beef Short Ribs (갈비찜, Galbijjim)

I modified the Slow Cooker Galbijjim (Korean Braised Short Ribs) recipe found at Korean Bapsang to make this dish since I had never made this before. It all started out when I found beef short ribs at my local Asian market, and since I’ve been using more Korean ingredients in my cooking, I wanted to make a dish using these ingredients. This is by no means a traditional Korean recipe, and it turns out I didn’t use any of the Korean sauce ingredients to make this dish. I did use a pear in the marinade as a tenderizer and marinated the beef for 48 hours. One thing I like about this version is that the marinade is also used to make the dish and there’s no need to brown the beef short ribs before cooking in the slow cooker. Using a slow cooker is certainly not the traditional way to make this dish, but it certainly makes it very easy. For some reason, I forgot to add the Shiitake mushrooms when I made this dish, but they are included in the recipe.

Enjoy!

Grilled Gochujang (Hot Pepper Paste) Chicken Breasts

Like the Grilled Gochujang (Hot Pepper Paste) Pork Ribeye Steaks recipe, I used Korean hot pepper paste (gochujang) and hot pepper powder (gochugaru) in a marinade for grilled chicken breasts. The amount of hot pepper powder can be varied depending upon your tolerance for spiciness. The hot pepper paste actually provides more sweetness to the dish than spice, so there’s no need to use hoisin sauce (my usual sauce used in marinades). Sake is also used in the marinade in place of my usual Shaoxing wine.

Enjoy!

Doubanjiang Beef Tripe with Bell Peppers (辣豆瓣酱青椒牛柏葉, Laat6 Dau6 Faan6 Zoeng3 Ceng1 Ziu1 Ngau4 Paak3 Jip6)

This recipe is really a version of twice cooked pork using honeycomb beef tripe, rather than pork belly or stomach. My previous recipes, Twice Cooked Pork with Fish Cake and Fuzzy Melon (節瓜魚片回鍋肉, Zit³ Gwaa¹ Jyu⁴ Pin³ Wui⁴ Wo¹ Juk⁶) and Doubanjiang Pork Stomach with Green String Beans (辣豆瓣酱青豆角豬肚, Laat⁶ Dau⁶ Faan⁶ Zoeng³ Ceng¹ Dau⁶ Gok³ Zyu¹ Tou⁵), thinly sliced pork belly or pork belly is stir fried after it had been boiled. The same technique, using beef tripe instead, is used to make this dish. Doubanjiang, a spicy fermented broad bean paste, is the basis for the sauce. Broad beans are fermented with spices and red chilies to produce this paste. The more famous producers are based in Sichuan Province in the People’s Republic of China. Broad beans are not soy beans, so soy bean based pastes does not have the same flavor as Doubanjiang. The Doubanjiang is first stir fried to bring out the flavor before adding and stir frying with the beef tripe. The sauce should look dry, so there’s not a lot of liquid.

Enjoy!

Basil Shrimp Chow Mein (紫蘇蝦炒麵, Zi2 Sou1 Haa1 Jan4 Caau2 Min6)

Fresh basil leaves add a nice flavor to this shrimp chow mein recipe. Some oyster sauce is added to the sauce to further enhance the taste of this dish. The sauce is absorbed by the noodles, so the dish is a “dry” chow mein without a much liquid.

Enjoy!

Chili Paste with Fermented Soy Bean Chicken and Fish Cake (湖南豆豉辣椒魚片鷄, Wu4 Naam4 Dau6 Si6 Laat6 Ziu1 Jyu4 Pin3 Gai1)

The combination of chicken and fish cake is another take on recipes using the combination meat and fish together to produce a tastier dish. The fish cakes were purchased at my local Korean market, but any fish cake can be used. The reason for using these particular fish cakes is because they are flat and are easily cut into strips; use whatever shaped fish cake that’s easily available to you. I’ve used fish cakes that are shaped into balls and cylinders in some of my other stir fry dishes. The trick to preparing this dish is to cut all the ingredients to the same size, which makes eating the dish easier and more visually appealing.

Enjoy!

Los Angeles Style Korean Barbeque Beef Short Ribs - L.A. Galbi (L.A. 갈비)

Los Angeles style Korean barbeque beef short ribs, or L.A. Galbi, uses flanken cut beef short ribs and has its origins in Los Angeles’ Koreatown. Flanken cut means the beef short ribs are cut across the bone into thin strips. This cut of beef short ribs is readily available in the USA and differs from the galbi found in Korea (although according to Wikipedia, this style has made it back to Korea).

I made my own sauce for this recipe, as opposed to a store bought version used in my previous recipe, Korean Barbequed Beef Short Ribs (Kalbi). The secret to the marinate is using a whole pear in the marinade (together with Korean Fermented Soybean Paste – Doenjang - and Korean Hot Pepper Paste – Gochujang) which tenderizes the beef. The beef is marinated for at least 48 hours (the longer the better!) before cooking.

Enjoy!

Grilled Gochujang (Hot Pepper Paste) Pork Ribeye Steaks

I used Korean hot pepper paste (gochujang) and hot pepper powder (gochugaru) in a marinade for grilled pork rib eye steaks. The amount of hot pepper powder can be varied depending upon your tolerance for spiciness. The hot pepper paste actually provides more sweetness to the dish than spice, so there’s no need to use hoisin sauce (my usual sauce used in marinades). This is a really easy and tasty way to grill pork chops (or any other meat).

Enjoy!

Doenjang Fish Cake Noodles

This noodle dish uses ingredients from my local Korean market and is definitely not an authentic Korean recipe. Like my previous Korean-style recipe, Korean-Style Pork Belly and Fish Cake Stew (韓燉魚片豬腩肉, Hon⁴ Dan⁶ Jyu⁴ Pin³ Zyu¹ Naam⁵ Juk⁶), the three principal sauce ingredients are Korean Hot Pepper Powder (고추가루, Gochugaru), Korean Hot Pepper Paste (고추장, Gochujang), and Korean Fermented Soybean Paste (된장, Doenjang) – in different ratios with the Doenjang being the principal part of the sauce in this case. The other major ingredient to make this noodle dish is Korean flat fish cake (어묵, Eomuk), which is purchased already cooked and then cut into strips. You can, of course, use another type of fish cake that’s more available to you if you cannot find Eomuk.

Enjoy!

Doubanjiang Pork Stomach with Green String Beans (辣豆瓣酱青豆角豬肚, Laat6 Dau6 Faan6 Zoeng3 Ceng1 Dau6 Gok3 Zyu1 Tou5)

Pork stomach is one of my favorite parts of the pig to eat. Pork stomach or pork tripe differs from beef tripe in that beef tripe is white in color, while pork tripe is brown. The fresh whole pork stomach needs to be cooked and sometimes is available already cooked at Asian markets. While it’s convenient to be able to purchase the cooked version, you need to be careful when buying since the pork stomach is sometimes undercooked, which results in tough, rather than tender, pork.

This recipe is really a version of twice cooked pork using pork stomach, rather than pork belly. My previous recipe, Twice Cooked Pork with Fish Cake and Fuzzy Melon (節瓜魚片回鍋肉, Zit³ Gwaa¹ Jyu⁴ Pin³ Wui⁴ Wo¹ Juk⁶), stir fried thinly sliced pork belly after it had been boiled. The same technique, using pork stomach instead, is used to make this dish. Doubanjiang, a spicy fermented broad bean paste, is the basis for the sauce. Broad beans are fermented with spices and red chilies to produce this paste. The more famous producers are based in Sichuan Province in the People’s Republic of China. Broad beans are not soy beans, so soy bean based pastes does not have the same flavor as Doubanjiang. The Doubanjiang is first stir fried to bring out the flavor before adding and stir frying with the pork stomach. The sauce should look dry, so there’s not a lot of liquid.

Enjoy!

Twice Cooked Pork with Fish Cake and Fuzzy Melon (節瓜魚片回鍋肉, Zit3 Gwaa1 Jyu4 Pin3 Wui4 Wo1 Juk6)

Twice cooked pork is a dish using pork belly and Doubanjiang, which is a spicy fermented broad bean paste. If you search on the internet for a twice cooked pork recipe, you’ll find many variations in the use of ingredients. This particular variation has fuzzy melon and fish cakes. The one common ingredient is Doubanjiang, which can be purchased at your local Asian market. Broad beans are fermented with spices and red chilies to produce this paste. The more famous producers are based in Sichuan Province in the People’s Republic of China. Broad beans are not soy beans, so soy bean based pastes does not have the same flavor as Doubanjiang. The sauce for this dish is the Doubanjiang and it should look dry (meaning that there’s not a lot of liquid).

Twice cooked means that the pork (or other meat) is first boiled and then stir fried. Pork belly is the traditional meat used and it’s ideal to make this dish. The pork belly should still have the skin attached and be a single (or large) pieces, i.e. the pork belly shouldn’t be sliced into pieces before being boiled. The pork belly can be boiled and then refrigerated one day before the dish is to be made. Cut the pork belly into thin slices before stir frying. What’s different about this dish’s preparation is that the sliced pork belly is stir fried in the Doubanjiang, after the Doubanjiang itself is stir fried to deepen the color and flavor.

Enjoy!

Korean-Style Pork Belly and Fish Cake Stew (韓燉魚片豬腩肉, Hon4 Dan6 Jyu4 Pin3 Zyu1 Naam5 Juk6)

I made this pork belly and fish cake stew using three basic Korean ingredients: hot pepper powder (gochugaru), hot pepper paste (gochujang), and fermented soybean paste (doenjang). I am fortunate to live in an area where there is a large Koreatown, so these ingredients (and the fish cakes) are readily available at multiple Korean markets. As with all ingredients, there are multiple brands that can be purchased. My criteria for picking a particular brand of hot pepper paste and fermented soybean paste was what ingredients were used to make them. All the brands’ pastes were made in South Korea and the brand I chose is unknown since the label is mostly written in Korean. I chose this particular brand because it didn’t have any added preservatives or sugar. It was amazing to see that many brands had corn syrup high on their list of ingredients! For the hot pepper powder, it comes in both a fine and coarse grind (I used the coarse), and from my limited knowledge of this ingredient, I picked the brand on sale and in the size that wouldn’t overwhelm me (this is used to make Kimchi, so you can purchase this in 10 lb. (5 kg.) packages and larger!).

Making this dish was a nice change in tastes for me using the Korean pastes and chili powder. The spiciness is controlled by the amount of hot chili powder used in the sauce, while the pastes provide the basic flavor. The amount of hot chili powder probably does not meet the level of spiciness found in Korean dishes, so feel free to increase (or decrease) the amount.

Enjoy!

Hot Bean Sauce Fuzzy Melon Lamb with Shredded Pickled Radish (辣豆辦醬榨菜大王節瓜羊肉, Laat6 Dau6 Faan6 Zoeng3 Zaa3 Zoi3 Daai6 Wong4 Zit3 Gwaa1 Joeng4 Juk6)

Here’s another lamb stir fry dish using meat from the lamb loin chop. Shredded pickled radish is added for a textural and taste contrast. More common (and cheaper) cuts of lamb can be substituted, such as lamb leg or shoulder. Lamb loin chops have two distinct pieces of meat separated by a bone as in a beef T-bone steak. The larger piece of meat is the loin and the smaller is the tenderloin. The two pieces of meat need to be removed from the bone, and then the loin and tenderloin pieces cut thinly using a very sharp knife. Meat from the lamb loin chop is very tender and even though there’s more work involved to prepare the meat for this dish, it’s worth the effort to make this dish if you can get the lamb loin chops for a decent price, otherwise use meat from the lamb leg or shoulder. You’ll need to purchase about 1½ lb. (750 g.) of lamb loin chops to get about ¾ lb. (375 g.) of meat after trimming.

Enjoy!

Grilled Annatto-Rubbed Pork Rib Eye Chops

I purchased a package of annatto seeds from my local Asian market some time ago with the intention of using them in a dish one day and put them into my cupboard. I recently rediscovered the package and decided that I should really do something with them. I found this recipe, Annatto-Rubbed Pork Chops with Salsa Recipe at cookthink.com, and changed it into a grilled pork chop recipe (without the salsa). Annatto seeds give a distinctive color to a dish. For this recipe, pork rib eye chops are rubbed with a spice mixture after being marinated overnight in a soy based marinade that I usually use with the addition of lime juice.

Enjoy!

Technique: How to Quickly Rehydrate Dried Shiitake Mushrooms (冬菇, Dung1 Gu1)

For the last posting of the Lunar New Year, here’s a technique to quickly rehydrate dried Shiitake mushrooms. In my recipes using dried Shiitake mushrooms, the instructions usually call for soaking in water that has been boiled for at least one hour. This is usually not a problem if you’ve been planning to make a dish ahead of time, but is a problem when you decide at the last minute that you need rehydrated Shiitake mushrooms. That’s exactly what happened to me, I needed rehydrated Shiitake mushrooms at the last minute and had to figure out how to quickly do this. So the technique that I came up with is to boil the mushrooms in the microwave after pouring boiling water over them.

I found that it is important to not fill the bowl with the dried mushrooms completely with boiling water. Leave a space of about 1-inch (2.5 cm.) from the top because the water foams once it reboils in the microwave. So the timing (at least for my microwave) is to turn the microwave on high for 1 minute to reboil the liquid in the bowl, and then use 50% power for another 4 minutes to rehydrate the mushrooms. Once removed from the microwave, the bowl is refilled to the top with more water since the mushroom rehydration liquid is usually used later in the recipe needing the mushrooms. So for the time it takes to boil water plus 5 minutes (rather than one hour), the mushrooms are ready for use.

Enjoy!

Szechuan Peppercorn Lamb (花椒羊肉, Faa1 Ziu1 Joeng4 Juk6)

A dry rub was used to marinade the lamb for this recipe using Szechuan peppercorns, cumin, black pepper, and dried Japones (Japanese) chilies. Most, if not all, of my previous stir fry recipes used a wet marinade. The dry marinade gives the lamb a spicier result in the finished dish. The amount of the sauce was also reduced from the normal amount used in my stir fry dishes.

I used thinly sliced lamb loin chops to make this dish. More common (and cheaper) cuts of lamb can be substituted, such as lamb leg or shoulder. Lamb loin chops have two distinct pieces of meat separated by a bone as in a beef T-bone steak. The larger piece of meat is the loin and the smaller is the tenderloin. The two pieces of meat need to be removed from the bone, and then the loin and tenderloin pieces cut thinly using a very sharp knife. Meat from the lamb loin chop is very tender and even though there’s more work involved to prepare the meat for this dish, it’s worth the effort to make this dish if you can get the lamb loin chops for a decent price, otherwise use meat from the lamb leg or shoulder. You’ll need to purchase about 1½ lb. (750 g.) of lamb loin chops to get about ¾ lb. (375 g.) of meat after trimming.

Enjoy!

Basil Chicken Wing Beer Curry (咖哩紫蘇啤酒鷄翼, Gaa3 Lei1 Zi2 Sou1 Be1 Zau2 Gai1 Jik6)

Beer and curry seem to go together, so why not cook a stew with the two ingredients? The recipe could have just as easily used garam masala powder to make a spicier version of this dish. The amount of the curry powder can also be customized to suit your tastes, so feel free to increase or decrease the amount used in the recipe. Chicken wings (midjoint or drumette pieces) are ideal for this curry dish because they cook quickly. All the ingredients, except for the corn starch slurry and basil leaves, are added to a Dutch oven in the beginning to make this quick cooking one pot dish.

Enjoy!

Black Bean Garlic Sauce Snow Pea Lamb (蒜蓉豆豉醬荷蘭豆羊肉, Syun3 Jung4 Dau6 Si6 Zoeng3 Ho4 Laan4 Dau6 Joeng4 Juk6)

Here’s another lamb dish using lamb loin chop meat. I used this cut of meat in two previous recipes: Black Bean Chili Oil Lamb with Bean Curd Sticks (黑豆辣椒油腐竹羊肉, Hak¹ Dau⁶ Laat⁶ Ziu¹ Jau⁴ Fu⁶ Zuk¹ Joeng⁴ Juk⁶) and Black Bean Chili Oil Snow Pea Lamb Chow Mein (黑豆辣椒油荷蘭豆羊扒炒麵, Hak¹ Dau⁶ Laat⁶ Ziu¹ Jau⁴ Ho⁴ Laan⁴ Dau⁶ Joeng⁴ Paa⁴ Caau² Min⁶). More common (and cheaper) cuts of lamb can be substituted, such as lamb leg or shoulder. Lamb loin chops have two distinct pieces of meat separated by a bone as in a beef T-bone steak. The larger piece of meat is the loin and the smaller is the tenderloin. The two pieces of meat need to be removed from the bone, and then the loin and tenderloin pieces cut thinly using a very sharp knife. Meat from the lamb loin chop is very tender and even though there’s more work involved to prepare the meat for this dish, it’s worth the effort to make this dish if you can get the lamb loin chops for a decent price, otherwise use meat from the lamb leg or shoulder. You’ll need to purchase about 1½ lb. (750 g.) of lamb loin chops to get about ¾ lb. (375 g.) of meat after trimming.

Enjoy!

Seafood Winter Melon Soup (海鮮冬瓜羹, Hoi2 Sin1 Dung1 Gwaa1 Gang1)

I made this tasty soup for my family’s 2015 Christmas dinner. The soup is loaded with lots of seafood and is a special occasion type dish. The other main ingredient is winter melon. Winter melon is really a gourd used mainly in soups, but I’ve also used it in these stir fry recipes: Chicken and Rock Shrimp with Winter Melon (冬瓜蝦仁雞, Dung¹ Gwaa¹ Haa¹ Jan⁴ Gai¹), Winter Melon with Dried Shrimp (冬瓜蝦米, Dung¹ Gwaa¹ Haa¹ Mai⁵), and Stir Fried Beef with Winter Melon (冬瓜炒牛肉, Dung¹ Gwaa¹ Caau² Ngau⁴ Juk⁶). So winter melon can be quite versatile, but cooks quickly and becomes mushy if overcooked.

Unfortunately I wasn’t able to use fresh local crabs due to a deadly neurotoxin contamination, so I used imported (from another state) freshly cooked crab from my local grocery store. I used the meat from two cooked Dungeness crabs and that produced about 1 lb. (500 g.) of meat. If you’re not fortunate enough to have freshly cooked crabs available, canned or frozen crab can be used. Crab is not the only seafood that can be used, and abalone or sea cucumber can be used as substitutes.

The soup stock was made using the Bone Soup (湯, Tong¹) recipe. You can used a prepared soup stock, but the taste of the soup is heavily dependent upon the quality of the ingredients. So if you’re going to all the trouble and expense to make this soup, you should make your own soup stock. The last Chinese character in the recipe’s name, 羹 (gang¹), signifies that this is a thick soup. A thick soup means that a corn starch solution is added to thicken the soup. The amount of thickener added to the soup depends upon personal preference, but the soup should be thicker than a normal soup and not thicker than a very thick gravy.

Enjoy!

Shredded Tofu Jellyfish Salad (白豆腐絲海蜇沙律, Baak6 Dau6 Fu6 Si1 Hoi2 Zit3 Saa1 Leot6)

Happy New Year! For the first recipe of 2016, here’s a tasty salad I made for my family’s 2015 Christmas dinner. It’s actually quite simple to make, consisting mainly of opening packages and cutting the fresh ingredients. The two notable ingredients are instant jellyfish and shredded tofu.

I’ve used instant jellyfish previously, Cucumber and Jellyfish Salad (Ceng¹ Gwaa¹ Hoi² Zit³ Saa¹ Leot⁶, 青瓜海蜇沙律), while the recipes are similar, the main ingredient for this dish is shredded tofu. Instant jellyfish comes in a package ready to use (hence the “instant” name). If I translated the Chinese correctly, it’s “jellyfish noodles”. The traditional method to prepare jellyfish is to soak dried salted jellyfish to rehydrate it before cutting into strips (at least a two day effort with a couple of water changes to remove the salt). So you see why packaged instant jellyfish is preferable. The jellyfish and cucumber give this dish a nice crunchy texture.

Shredded tofu is also packaged and looks like noodles. I’ve also used shredded tofu in another (cooked) recipe, Baby Bok Choy Sprouts with Shredded Tofu (白菜苗豆腐絲, Baak⁶ Coi³ Miu⁴ Dau⁶ Fu⁶ Si¹). The tofu needs to be parboiled before using (follow the instructions on the package), but other than that, there’s no other cooking needed before assembling the salad. The rest of the fresh salad ingredients are either cut or come already cut into small strips. Shredded tofu also comes marinated (five-spice), but the “noodles” are larger and could be substituted for the non-marinated version to give the salad another added taste.

Enjoy!

Amaretto Fudge Cheesecake with Kahlua Chocolate Cookie Crust and Ganache

This will be my last post for 2015. So my last recipe is a dessert, which I rarely make, made for my family’s 2015 Christmas dinner. So we’ll end the year on a sweet note and as we enter 2016, best wishes to you and your family for the coming New Year. I hope you’ve enjoyed this year’s recipes and I’ll see you next year with more recipe postings.

The origin of this recipe was the Amaretto Fudge Cheesecake recipe from cooking.com, whose site no longer exists. I made this dessert once before (a few Christmas’ ago) more or less as in the original recipe. My 2015 recipe version definitely came out delicious after making changes to the original, which included drastically reducing the amount of sugar in the filling. I’m not a fan of overly sweet desserts, so I add the minimal amount of sugar, but everyone has different tastes, so feel free to add more. When making the cookie crust, I’ve found that it’s sufficient to use the entire sandwich cookie (including the filling, which many recipes have you remove) with added flavoring (in this case Kahlúa) rather than adding any additional sugar or butter. I’ve also found that it’s not necessary to bake the crust before adding the cheesecake filling, which saves a step in making this dessert. Finally I added a visual and tasty flourish to the cheesecake by topping it with a flavored ganache (Kahlúa again and it hides any filling surface defects after baking).

Enjoy!

Grilled Capsicum Wine Chicken Thighs (燒烤紅油辣椒酒鷄髀, Siu1 Haau1 Hung4 Jau4 Laat6 Ziu1 Zau2 Gai1 Bei2)

Ming Teh Food’s brand Capsicum in Red Oil provides a spicy addition to this grilled wine based chicken recipe. Capsicum is finely ground red chili and is sold bottled in oil. The spiciness of the dish depends upon the amount added to the marinade and is a personal preference, so feel free to increase or decrease the amount used. The spiciness of the chili with the red wine go well together in a soy based marinade. The dish is very easy to make and cooking time is fast if chicken thighs are used.

Enjoy!

Black Bean Chili Oil Snow Pea Lamb Chow Mein (黑豆辣椒油荷蘭豆羊扒炒麵, Hak1 Dau6 Laat6 Ziu1 Jau4 Ho4 Laan4 Dau6 Joeng4 Paa4 Caau2 Min6)

Here’s another lamb loin chop meat recipe, this time using noodles. The dish is slightly spicy through the use of Laoganma brand’s Black Bean Chili Oil. As in the previous lamb loin chop meat recipe, Black Bean Chili Oil Lamb with Bean Curd Sticks (黑豆辣椒油腐竹羊肉, Hak¹ Dau⁶ Laat⁶ Ziu¹ Jau⁴ Fu⁶ Zuk¹ Joeng⁴ Juk⁶), more common (and cheaper) cuts of lamb can be substituted, such as lamb leg or shoulder cut into 2-inch (5 cm.) pieces. Lamb loin chops have two distinct pieces of meat separated by a bone as in a beef T-bone steak. The larger piece of meat is the loin and the smaller is the tenderloin. The two pieces of meat need to be removed from the bone, and then the loin and tenderloin pieces cut thinly using a very sharp knife.

Enjoy!

Black Bean Chili Oil Lamb with Bean Curd Sticks (黑豆辣椒油腐竹羊肉, Hak1 Dau6 Laat6 Ziu1 Jau4 Fu6 Zuk1 Joeng4 Juk6)

Lamb loin chop meat was used to make this tasty dish. More common (and cheaper) cuts of lamb can be substituted, such as lamb leg or shoulder. Lamb loin chops have two distinct pieces of meat separated by a bone as in a beef T-bone steak. The larger piece of meat is the loin and the smaller is the tenderloin. The two pieces of meat need to be removed from the bone, and then the loin and tenderloin pieces cut thinly using a very sharp knife. Meat from the lamb loin chop is very tender and even though there’s more work involved to prepare the meat for this dish, it’s worth the effort to make this dish if you can get the lamb loin chops for a decent price, otherwise use meat from the lamb leg or shoulder. You’ll need to purchase about 1½ lb. (750 g.) of lamb loin chops to get about ¾ lb. (375 g.) of meat after trimming.

 

Enjoy!

Braised Pork Short Ribs with Bitter Melon (燴苦瓜豬排骨, Wui6 Fu2 Gwaa1 Zyu1 Paai4 Gwat1)

Pork short ribs are the spare rib or baby back rib tips, cut into a single 2-inch (5 cm.) wide piece with the intercostal meat (the meat between the ribs) and meat above the bones still attached. I found this cheftalk.com page with the information on what pork short ribs are. There’s a picture of the pork short ribs in the recipe section of this post. I’ve only found this cut of pork at two Asian markets in my area (and not always consistently available), so it’s relatively hard to find. Pork spareribs or baby back ribs cut into 2-inch (5 cm.) pieces can be substituted if you can’t find pork short ribs and there will not be any meat “above” the bone.

Other than the use of pork short ribs, the ingredients are readily available. Fresh bamboo shoots are available at my local Asian market and I use them when I can, but canned can be substituted. The dish is easy to cook since all you have to do is put all the ingredients (minus the bitter melon and green onions) into a Dutch oven to cook with Lee Kum Kee’s brand Black Bean Garlic Sauce. The bitter melon and green onion are added at the end of cooking to keep them from getting overcooked. All you then have to do is eat the finished dish over rice.

Enjoy!

Grilled Barbeque Sauce Pork Rib Eye Chops (燒烤醬豬排, Siu1 Haau1 Zoeng3 Zyu1 Paai4)

This is an easy to make grilled pork chop recipe using Koon Chun brand’s Barbeque Sauce. Hoisin sauce can be substituted if Koon Chun’s Barbeque Sauce is not available. Marinade the pork chops overnight, grill them, and then smoke using your favorite wood in a barbeque grill.

Enjoy!