Grilled Oyster Sauce Capsicum Lamb Chops (燒烤紅油辣椒蠔油羊扒, Siu1 Haau1 Hung4 Jau4 Laat6 Ziu1 Hou4 Jau4 Joeng4 Paa4)

This recipe uses lamb chops marinated overnight with a spicy chili oil and oyster sauce mixture. I use a bottled spicy chili oil that has ground bits of chili made by Ming Teh Food, but you can use any chili oil that’s readily available at your local Asian market. Combining the chili oil with oyster sauce produces a spicy and tasty combination when the lamb chops are grilled. Lamb chops are easily overcooked, so the lamb grilling and smoking time needs to be based upon the heat of your grill and previous experience. The trick is to quickly grill both sides of the lamb over a very hot fire before smoking.

Enjoy!

Oyster Sauce Broccoli Shrimp (蠔油西蘭花蝦, Hou4 Jau4 Sai1 Laan4 Faa1 Haa1)

This dish is an easy to make shrimp dish using oyster sauce and broccoli. I found a method to make shrimp crunchy in dishes, like those found at Chinese restaurants. The method can be found at: How to make shrimp crunchy? | Easy Delicious Recipes: Rasa Malaysia. I modified the method to also marinade the shrimp overnight and omitted the egg whites. I also precook the broccoli florets in the microwave to reduce the stir frying time in the wok.

Enjoy!

Basil Black Bean Chili Sauce Chicken Cabbage Chow Mein (黑豆辣椒紫蘇青椰菜鷄炒麵, Hak1 Dau6 Laat6 Ziu1 Zi2 Sou1 Ceng1 Je4 Coi3 Gai1 Caau2 Min6)

Here’s another variation of the Chicken Cabbage Chow Mein (青椰菜鷄炒麵, Ceng¹ Je⁴ Coi³ Gai¹ Caau² Min⁶) recipe, with basil and slightly spicier sauce. I’ve been adding cabbage to my chow mein recipes lately, probably because a nearby Chinese noodle restaurant does the same to their dishes. The cabbage adds a nice crunch to the recipe and a good textural contrast to the soft noodles. Depending upon the size of the cabbage, two to four leaves are needed for the dish. Other than the added cabbage, the rest of the ingredients used in this recipe are fairly common in chicken chow mein. This is a “dry” noodle dish and not a dish with a lot of “wet” sauce.

Enjoy!

Black Pepper Sauce Scallops and Chicken (黑椒帶子鷄, Hak1 Ziu1 Daai3 Zi2 Gai1)

Here’s a seafood/meat combination dish using scallops and chicken in a black pepper sauce. I thought about making this with a black bean garlic sauce (which also would have been tasty), but decided that I wanted to make this dish with a different flavored sauce. I also thought about using shrimp, which is a more common combination ingredient, but found scallops available at my local market, so I bought scallops instead of shrimp.

Enjoy!

Basil Oyster Sauce Shrimp (蠔油紫蘇蝦, Hou4 Jau4 Zi2 Sou1 Haa1)

Shrimp and oyster sauce makes a great taste combination, and for this dish, fresh basil leaves are added. Previous recipes also used this shrimp and oyster sauce combination: Oyster Sauce Shrimp with Japanese Chilies (蠔油日本指天椒蝦, Hou⁴ Jau⁴ Jat⁶ Bun² Zi² Tin¹ Ziu¹ Haa¹) and Oyster Sauce Shrimp with String Beans (青豆角蠔油蝦, Ceng¹ Dau⁶ Gok³ Hou⁴ Jau⁴ Haa¹).

Enjoy!

Pork and Mixed Mushroom Fish Ball Stew (燉菇魚蛋豬肉, Dan6 Gu1 Jyu4 Daan6 Zyu1 Juk6)

This is actually a very simple to make slow cooker (aka crock pot in the USA) recipe. The dried ingredients just have to be soaked before it’s assembled in the slow cooker. This is also another seafood-meat combination dish that the Chinese love to make. The fish balls are available packaged in your Asian market’s refrigerator or frozen section. Throw in some vegetables, mushrooms, and bean curd sticks, and you can have a slow cooker stew for dinner by doing the preparation work for cooking in the morning.

In the USA, what are called country-style ribs is actually pork butt (which is actually the pork shoulder) cut into 2-inch (5 cm.) wide strips. The “ribs” are available prepackaged at the supermarket either with- or without the bone. I recommend getting the boneless version to make preparation easier. You can, of course, cut your own “ribs” from the pork butt, but why bother when they’re already available pre-cut. The pork also has fat running through the meat, which should not be removed, as the fat adds to the flavor and texture of the stewed pork when cooked in the slow cooker. In fact, pork prepared in this manner without any visible fat would be very dry after cooking.

Enjoy!

Carne Adovada (Red Chile Pork Stew) Enchiladas

As with my other enchilada recipes, Grilled Chilpotles Chili Chicken Green Chile Enchiladas and Mexican Pulled Pork Enchiladas, the enchiladas are made with leftovers from another dish, in this case Carne Adovada (Red Chile Pork Stew). For these enchiladas, I added leftover rice to the enchilada before adding in the Carne Adovada (Red Chile Pork Stew) filling. Serve with shredded cabbage and Pickled Vegetables.

When I made these enchiladas, I could purchase 10-inch (25.4 cm.) flour tortillas. Now I’m unable to get that size and 8-inch (20.3 cm.) flour tortillas are the largest currently available. This means that more (but smaller) enchiladas will fit into a pan or alternatively you can make the same sized enchilada out of two overlapping 8-inch tortillas. I also switched brands of enchilada sauce to Las Palmas. Las Palmas uses chile peppers as the main ingredient, rather than tomato sauce with chile peppers.

Enjoy!