Tuesday, June 24, 2014

Cashew Asparagus Shrimp (腰果蘆筍蝦仁, Jiu1 Gwo2 Lou4 Seon2 Haa1 Jan4)

Copyright © 2014 Douglas R. Wong. All rights reserved.
A previous version of this dish, Cashew Asparagus Prawns (腰果蘆筍蝦仁, Jiu1 Gwo2 Lou4 Seon2 Haa1 Jan4), used a basic sauce. This version uses the prepared Lee Kum Kee brand black bean garlic sauce. In the USA, the terms prawn and shrimp are used interchangeably, with prawn generally meaning larger shrimp. Try this version of a classic Chinese-American restaurant dish.
Enjoy!

Friday, June 20, 2014

Chinese Barbeque Chicken Salad (手絲燒烤鷄沙律, Sau2 Si1 Siu1 Haau1 Gai1 Saa1 Leot6)

Copyright © 2014 Douglas R. Wong, all rights reserved.

This recipe was updated on 15 Aug 2015. Some equipment was added and hyperlinks fixed.
If this recipe looks familiar, it is, since it’s a variation of the original Mom’s Chinese Chicken Salad (手絲鷄沙律, Sau2 Si1 Gai1 Saa1 Leot6) recipe. My Mom liked this version of the salad more than the original. This time when I made the salad, I decided to barbeque the chicken using the Mom’s Grilled Soy Sauce Chicken (燒烤豉油雞, Siu1 Haau1 Si6 Jau4 Gai1) recipe. I marinated the chicken for a week, which is much longer than called for in the grilled chicken recipe, but other than that, making the Chinese chicken salad was the same. The recipe still makes enough salad to feed an army of relatives, so try making this the next time you have a family gathering.

Enjoy!

Wednesday, June 11, 2014

Steamed Black Pepper Sauce Pork Ribs (黑椒汁蒸排骨, Hak1 Ziu1 Zap1 Zing1 Paai4 Gwat1)

Copyright © 2014 Douglas R. Wong. All rights reserved.
This is a pretty easy dish to prepare since bottled Lee Kum Kee brand black pepper sauce is used to flavor the pork ribs before steaming. In this case, the ribs were left as a block of 2-3 ribs, but you can also use individual cut ribs. Towards the end of the steaming, the sugar snap peas are added to the plate, making this a one plate recipe.
Enjoy!

Monday, June 9, 2014

Shrimp Sugar Snap Pea Curry Noodles (咖哩蜜豆蝦炒麵, Gaa3 Lei1 Mat6 Dau6 Haa1 Caau2 Min6)

Copyright © 2014 Douglas R. Wong. All rights reserved.
I happened to have some flat noodles and decided that I needed to make a curry dish. You can, of course, use any noodle that’s available to you, but for some reason flat noodles always seem to go well with curry. I always add some Worcestershire sauce to my curry dishes, which is not usually thought of as an ingredient to use with curry. I also added some heat to the dish by using a Jalapeño pepper, but that’s an individual preference, so feel free to omit this ingredient. I also used coin mushrooms, which are just small Shiitake mushrooms. If coin mushrooms are not available, just substitute cut Shiitake mushrooms.
Enjoy!

Friday, June 6, 2014

Chicken and Mushroom Noodles (蘑菇雞撈麵, Mo4 Gu1 Gai1 Lou1 Min6)

Copyright © 2014 Douglas R. Wong. All rights reserved.
Whenever I have leftover chicken, I always find a way to use the chicken in a noodle dish with my favorite sauce to use with the noodles: oyster sauce. There’s just something I find particularly appealing about the combination of those ingredients. Here are some chicken recipes that can be used to supply the leftovers: Mom’s Grilled Soy Sauce Chicken (燒烤豉油雞, Siu1 Haau1 Si6 Jau4 Gai1), Soy Sauce Chicken (豉油鷄, Si6 Jau4 Gai1), Grilled Chili Sauce Chicken (燒烤鮮辣椒鷄, Siu1 Haau1 Sin1 Laat6 Ziu1 Gai1), Grilled Ginger Peach Chicken (燒烤薑桃子雞, Siu1 Haau1 Goeng1 Tou4 Zi2 Gai1), Grilled Guinness Chicken, Grilled Garam Masala Chicken.
Enjoy!

Monday, May 26, 2014

Hot Fermented Bean Curd Beef with Bell Peppers (辣椒腐乳青椒牛肉, Laat6 Ziu1 Fu6 Jyu5 Ceng1 Ziu1 Ngau4 Juk6)

Copyright © 2014 Douglas R. Wong. All rights reserved.
I previously posted a similar dish using regular fermented bean curd, Beef and Bell Peppers with Fermented Bean Curd (腐乳青椒牛肉, Fu6 Jyu5 Ceng1 Ziu1 Ngau4 Juk6). This version of the recipe uses fermented bean curd with chili as the basis for the sauce, so there’s a little more spice to the taste of the dish. Since fermented bean curd is an acquired taste, you can reduce or increase the amount depending upon your preference.
Enjoy!

Thursday, May 22, 2014

Black Bean Chili Sauce Chicken with Bitter Melon (黑豆辣椒苦瓜雞, Hak1 Dau6 Laat6 Ziu1 Fu2 Gwaa1 Gai1)

Copyright © 2014 Douglas R. Wong. All rights reserved.
Beef and black bean sauce are the usual accompaniments to bitter melon (here’s my recipe: Beef with Bitter Melon (苦瓜牛肉, Fu2 Gwaa1 Ngau4 Juk6). This recipe uses chicken and fried tofu together with black bean chili sauce to spice up the bitter melon. Eating bitter melon is an acquired taste, but it is one that I’ve had ever since childhood. The bitterness can be reduced by salting the bitter melon and then washing the salt off before cooking. If the salt is left on long enough, the bitterness can be removed, but then what’s the point of eating bitter melon if there’s no bitterness?
Enjoy!
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