Chicken and Asparagus Dough Sliced Chow Mein (蘆筍雞炒刀削麵, Lou4 Seon2 Gai1 Caau2 Dou1 Soek3 Min6)

 

This recipe was updated on 25 Sep 2015. Some instructions and ingredient quantities were changed, and metric measurements added.

Here’s another variation, using chicken and asparagus, for making chow mein with dough sliced noodles. Unlike the dish at the local Chinese Muslim restaurant, this version uses spicy black bean chili sauce. Dough sliced noodles are aptly named since the noodles are sliced from a block of dough. The noodles are also called knife-cut noodles. The noodles have a chewy doughy texture, unlike normal chow mein noodles. I always wondered how to get or make these noodles. Now I don’t have to go to a restaurant to get this dish since I found the dough sliced noodles in the freezer section at my local Asian market.

 

The dough sliced noodle package contains 5 packs of noodles each weighing 200 grams (for a total of 1 kilogram). While the package says that you don’t have to thaw the noodles before cooking, I defrost my noodles overnight before use. You can always use the microwave to defrost the noodles if you forget to defrost them (1 minute on high works for me). Once I forgot to defrost the noodles, and I put the noodles in boiling water briefly to defrost them. The noodles definitely get defrosted, but the texture is not as chewy after being boiled. If you can’t find dough sliced noodles, you can substitute another flat noodle.

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!

Winter Melon with Dried Shrimp (冬瓜蝦米, Dung1 Gwaa1 Haa1 Mai5)

 

This recipe was updated on 03 Nov 2015. Some instructions and ingredient measurements were changed.

Here’s another simple winter melon stir fry dish, this time using dried shrimp. Chinese winter melon is not a melon but a gourd with what looks like a white powder covering the outer surface. It’s usually available, eaten, and stored over the Fall and Winter months. It is typically used in soups, the classic being a soup with winter melon and dried oysters either with or without the winter melon’s outer skin.

Enjoy!

Grilled Chili Oil Turkey Thighs (燒烤油辣椒火雞髀, Siu1 Haau1 Jau4 Laat6 Ziu1 Fo2 Gai1 Bei2)

 

This recipe was updated on 29 Oct 2015. The Chinese name was added, some instructions and ingredient quantities were changed, and metric measurements added.

Since I’m sure that you want to eat more turkey after Thanksgiving J, here’s a simple grilled turkey recipe based on soy sauce and Laoganma brand Chili In Oil that’s probably spicy than your usual Thanksgiving turkey. Laoganma brand Chili In Oil has chunks of chili in oil and is spicy more than hot. Chili garlic sauce can be substituted if you cannot find this item at your local Asian market. The fresh turkey thighs were purchased in packages of two at my local supermarket.

Enjoy!

Slow Cooker Chinese Oxtail Stew (燜牛尾, Man1 Ngau4 Mei5)

This recipe was updated on 12 Sep 2014. Some instructions and ingredient quantities were changed, and metric measurements added.

This is a great dish for a Fall or Winter meal. One of my favorite ingredients, oxtails, were on sale and it’s hard to resist buying a favorite ingredient on sale. Oxtails are mainly bone, but are full of gelatin and together with tapioca starch, serves to thicken the sauce. The oxtails can either be browned in a wok or Dutch oven the night before.

Star anise and cassia bark are the main spices used in this dish. Cassia bark has a cinnamon-like flavor, but does taste slightly different than “normal” cinnamon, and is sold as dried cinnamon sticks at Asian markets. You can substitute regular cinnamon for cassia bark if you cannot find it. All the soak-out cooker ingredients (except for the ginger and garlic) can be found in the preserved/dried section of your local Asian market.

Tapioca starch is used to thicken the liquid and holds up well in a slow cooker. I originally got this information from America’s Test Kitchen and they use Minute Tapioca made by Kraft. I’ve used both the Minute Tapioca and plain tapioca starch to thicken liquids in a slow cooker, and both work equally as well. You can find Minute Tapioca in any grocery store and tapioca starch at your local Asian supermarket. The tapioca starch is much more inexpensive than the Minute Tapioca. Corn starch and other thickeners will break down and not thicken during the long cooking times in a slow cooker.

Enjoy!

Cranberry Orange Pumpkin Cheesecake with Chocolate Cookie Crust

I don’t bake very often, but I was asked to bring a dessert to a Thanksgiving gathering. I like pumpkin pie, and since it was Thanksgiving, a pumpkin cheesecake sounded really good. I got inspiration from the Cranberry Orange Cheesecake with Chocolate Crust recipe at the For Two, Please website and the Chocolate Pumpkin Cheesecake recipe by Ethan Howard, pastry chef at Cavallo Point, Sausalito that was published in the local newspaper. Well, the cheesecake turned out to be a hit!

The chocolate cookie crust uses chocolate cookies with a crème filling (the most famous brand in the USA being Oreo – but this is not an Oreo cookie recipe!). After separating the cookies from the crème filling, the filling is usually discarded (or eaten!). So I had the wild idea to use the filling in the crust to help bind the crushed cookie pieces together. Well, I tried it and it worked. Since the filling already has sugar in it, I didn’t add any sugar to the cookie crumbs. I did have to add some oil (or melted butter) since there wasn’t enough of the filling to bind all the crumbs together.

You need to make the cheesecake and the filling the night before you want to eat it, so plan ahead!

Enjoy!

Stir Fried Beef with Winter Melon (冬瓜炒牛肉, Dung1 Gwaa1 Caau2 Ngau4 Juk6)

 

This recipe was updated on 21 Aug 2015. Some instructions and ingredient quantities were changed, and metric measurements added.

Chinese winter melon is not a melon but a gourd with what looks like a white powder covering the outer surface. It’s usually available, eaten, and stored over the Fall and Winter months. It is typically used in soups, the classic being a soup with winter melon and dried oysters either with or without the winter melon’s outer skin. For this dish, the winter melon is stir fried with beef after the outer skin is removed and the flesh diced into large cubes. The trick is to quickly stir fry the winter melon so that it doesn’t become mushy.

Enjoy!