Steamed Pork Baby Back Ribs with Shrimp Sauce (幼滑蝦醬蒸排骨, Jau3 Waat6 Haa1 Zoeng3 Zing1 Paai4 Gwat1)

 

This recipe was updated on 19 Jul 2015. Some instructions and ingredient quantities were changed.

Shrimp sauce, consisting of ground fermented shrimp and salt, is a funny looking, unnatural purple colored sauce, which has a distinctive taste and strong smell. However once cooked, the sauce loses the smell, but keeps its unique salty taste. When coated on with pork baby back ribs, topped with crushed garlic and ginger, and steamed, the combination tastes great. So don’t let your nose prevent you from trying this 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 Shanghai Noodles (牛肉上海麵, Ngau4 Juk6 Soeng6 Hoi2 Min6)

This recipe was updated on 24 Oct 2014. Some instructions and ingredient quantities were changed.

Shanghai noodles are thicker than the normal chow mein noodles and have a chewy texture. As with all my noodle recipes, I recommend that you slightly burn the noodles as is done in restaurants to give the dish an added flavor. Sliced garlic is another added ingredient that makes this tasty dish.

Enjoy!

Turkey Chive Chow Mein (韭菜火雞炒麵, Gau2 Coi3 Fo2 Gai1 Caau2 Min6)

 

This recipe was updated on 23 Oct 2015. Some instructions and ingredient quantities were changed.

 

This noodle dish was made from leftovers from the Pecan Smoked Basil Oregano Turkey Thighs recipe. You can, of course, use any leftover turkey to make this dish. I happen to have had chives, but you can substitute green onions since they’re more easily available. The sauce is simple and based on oyster sauce.

Enjoy!

Pecan Smoked Basil Oregano Turkey Thighs

 

Turkey thighs are a great when they’re grilled with pecan wood. The simple marinade uses dried basil and oregano, together with lemon juice and white wine. Any leftover turkey can be used to make noodles, such as the Turkey and Chive Chow Mein (Gau² Coi³ Fo² Gai¹ Caau² Min⁶, 韭菜火雞炒麵) recipe.

Enjoy!

Lime Chili Garlic Sauce Shrimp (青檸蒜蓉辣椒酱蝦, Ceng1 Ning4 Syun3 Jung4 Laat6 Ziu1 Zoeng3 Haa1)

 

This recipe was updated on 27 Oct 2014. Some instructions and ingredient quantities were changed.

Lime juice adds a tart flavor to this spicy dish of shrimp, sugar snap peas, and baby corn. In the USA, the terms shrimp and prawn are used interchangeably and prawn usually means a large shrimp. For this dish, it doesn’t matter which one you use, since they both taste good! Chili Garlic sauce is a hot tasting prepared sauce and the amount can be adjusted to taste.

Enjoy!

Chicken and Snow Peas with Oyster Mushrooms (荷蘭豆蠔菇鷄, Ho4 Laan4 Dau6 Hou4 Gu1 Gai1)

 

This recipe was updated on 19 Jul 2015. Some instructions and ingredient quantities were changed.

The chili sauce used in this dish is made by Sichuan Gau Fu Ji Food and is made with fresh chilies. You can use any chili sauce or omit it all together if you’re not into hot and spicy food, but you’ll be missing a great fresh chili flavor in this dish. Feel free to add more or less of the chili sauce depending upon your tolerance for heat. Snow peas provide the crunchiness to this dish and mushrooms always goes well with chicken.

Enjoy!