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!

Turkey Basil Mushroom Egg Cheese Burger

Here’s another recipe for turkey burgers using the turkey basil mixture. Mushrooms and a fried egg are added to this burger to make this version of a turkey burger. You can’t lose when you add a fried egg to a burger!

Enjoy!

Roast Pork with Baby Bok Choy (小白菜燒肉, Siu2 Baak6 Coi3 Sui1 Juk6)



This recipe was updated on 16 Aug 2014. Some instructions and ingredient quantities were changed, and metric measurements added.

For me, roast pork is a treat that can be purchased at a Chinese delicatessen. A whole pig is roasted and the skin is crispy while the meat is tender. The butcher cuts pieces from the whole pig and you buy as much of the pig as you want (for me, usually just 1-2 pounds). For special occasions, a whole roast pork is served as part of a banquet. The roast pork is usually eaten all by itself, but also can be made part of a dish. The danger in purchasing roast pork is that you’ll eat it all before making the dish! It was particularly hard in this case since the roast pork was freshly roasted and still hot when I ordered it. I had to summon all my will power not to eat all the roast pork before making the dish. The soy dipping sauce that you usually get when you buy roast pork is used as the basis for the dish’s sauce.

Enjoy!

Chicken with Mustard Greens (芥菜炒雞, Gaai3 Coi3 Caau2 Gai1)

This recipe was updated on 27 Jul 2014. Some instructions and ingredient quantities were changed, and metric measurements added.

The local Farmer’s Market had fresh mustard greens available, so I bought one bunch and made this simple quick cooking dish using chicken with a bean sauce.

Enjoy!

Chicken Drumettes with Shiitake Mushrooms (冬菇雞翼, Dung1 Gu1 Gai1 Jik6)

 

This recipe was updated on 01 Oct 2014. Some instructions and ingredient quantities were changed, and metric measurements added.

Chicken and Shiitake mushrooms make a great combination. This quick cooking dish uses chicken drumettes (the drumstick from the wing) together with whole Shiitake mushrooms and sugar snap peas. You can just as easily use chicken wings (cut into pieces) and snow peas to make this dish. The recipe actually uses a lot of whole Shiitake mushrooms, but you can reduce the quantity of mushrooms by cutting the mushrooms in half or in quarters. It’s weird, but cutting the mushroom into pieces gives the appearance of more mushrooms.

Enjoy!