Three Mushroom Chicken (三菇雞, Saam1 Gu1 Gai1)

 

This recipe was updated on 29 Jul 2014. Some instructions and ingredient quantities were changed, and metric measurements added.

I have to admit that this dish takes some effort to make, but the effort is needed for the presentation rather than the cooking. Chicken and mushrooms makes a great tasty combination, and using three types of mushrooms and a bed of broccoli florets adds to the visual appeal and luxuriousness of the dish.

Enjoy!

Spicy Black Bean Sauce Beef and Green Beans (青豆角牛肉, Ceng1 Dau6 Gok3 Ngau4 Juk6)

This recipe was updated on 01 Jul 2015. Some instructions and ingredient quantities were changed, and metric measurements added.

Here’s another classic Cantonese dish using beef and green beans in a black bean sauce. The change to the classic recipe is to use a prepared spicy black bean sauce, made by Laoganma, rather than just salted black beans. You can, of course, make the dish with salted black beans if you prefer the dish without being spicy, or use a prepared sauce, such as the Lee Kum Kee brand black bean garlic sauce. The beef is tenderized using baking soda, which results in the very tender beef you experience in restaurant dishes.

Enjoy!

Spaghetti with Basil Turkey Meatballs

In addition to making turkey burgers (recipes can be found here and here) with the marinated ground turkey, I made meatballs for spaghetti together with Trader Joe’s Puttanesca sauce and mushrooms. You can, of course, use any tomato-based sauce with any vegetable to make spaghetti.

Enjoy!

Salmon with Chili Oil (油辣椒鮭魚, Jau4 Laat6 Ziu1 Gwai1 Jyu4)

 

This recipe was updated on 03 Dec 2015. The Chinese name was added, some instructions and ingredient quantities were changed, and metric measurements added.

This is a simple-to-make and tasty salmon dish, especially if you like spicy dishes. The salmon filet is quickly cooked with the Laoganma’s brand spicy Chili In Oil and then you’re ready to eat.

Enjoy!

Grilled Cumin Oregano Salsa Chicken (燒烤孜然牛至莎莎雞, Siu1 Haau1 Zi1 Jin4 Ngau4 Zi3 Saa1 Saa1 Gai1)

This recipe was updated on 09 Nov 2014. Some instructions and ingredient quantities were changed, and metric measurements added.

In celebration of Cinco de Mayo, here’s an Asian-Mexican inspired fusion recipe for grilled chicken. Salsa is a main component of the marinade; along with the usual Asian ingredients I usually use to marinate chicken. What really adds to the flavor of the dish is the cumin and oregano. The tequila doesn’t hurt also!

Enjoy!

Chinese Oxtail Stew (燜牛尾, Man1 Ngau4 Mei5)

 

This recipe was updated 23 Sep 2014. Some instructions and ingredient quantities were changed, as well as the photograph.

Here’s another recipe for Chinese Oxtail Stew. The difference between this and the Slow Cooker Chinese Oxtail Stew (燜牛尾, Man¹ Ngau⁴ Mei⁵) recipe is that the oxtails are marinated before cooking. Oxtails are usually browned after adding salt and pepper without any marinade. Marinating the oxtails for 48 hours gave the meat and the dish a richer flavor.

Enjoy!

Turkey Basil Cheese Burger with Tzatziki Sauce

Turkey burgers are a great alternative to their beef based counterpart. I season and cook turkey burgers just like beef burgers. The seasoning is Asian-inspired, which should be no surprise! This recipe starts with 3 lbs. of ground turkey and makes eight good sized burgers (or a larger number of more petit burgers). You can of course start with a smaller amount ground turkey and the burgers can easily be frozen for later use. I added bell peppers, a slice of pepper jack cheese, and tzatziki sauce to complete the burger. The store-bought tzatziki sauce (Greek yogurt, dill, and other spices) made a great addition to the burger. It’s creamy and provides a different flavor to a burger than the usual condiments. Try it, you’ll like it!

Enjoy!