Chicken and Chinese Broccoli Dough Sliced Noodles (芥蘭鷄刀削麵, Gaai3 Laan4 Gai1 Dou1 Soek3 Min6)

Chicken and Chinese broccoli are two of my favorite taste combinations. The ingredients can be made into a dish all by itself, as in the Chinese Broccoli Oyster Sauce Chicken (芥蘭蠔油雞, Gaai³ Laan⁴ Hou⁴ Jau⁴ Gai¹) recipe, or used together with noodles, as in the Chicken and Chinese Broccoli Noodles (芥蘭鷄乾撈麵, Gaai³ Laan⁴ Gai¹ Gon¹ Lou¹ Min⁶) recipe. Both of the previously mentioned recipes use oyster sauce (another favorite ingredient of mine). So this noodle dish uses dough sliced noodles with all the previously mentioned ingredients. Dough sliced noodles are formed by cutting the noodles from a dough ball, so they’re also known as knife-cut noodles. The noodles have a chewy texture and are available in the frozen section of your local Asian market (if you can’t get them fresh). Just thaw the noodles overnight, even though the package instructions tell you not to, and stir fry. A flat noodle can be substituted if dough sliced noodles are not available, but the texture won’t be the same.

Enjoy!

Grilled Korean BBQ Sauce Black Pepper Chicken (韓國燒烤醬黑椒雞胸肉, Hon4 Gwok3 Siu1 Haau1 Zoeng3 Hak1 Ziu1 Gai1 Hung1 Juk6)

This is an easy to make grilled chicken recipe using a bottle of prepared Korean barbeque sauce intended for beef. I’ve got a few bottle of Korean barbeque sauce in my pantry to use when I don’t feel like making my own sauce from scratch. Other ingredients are added to the marinade and the chicken is marinated for 24 hours before the marinade is discarded. Ground black pepper is then used to coat the chicken. If you’re really pressed for time, just use the bottle of Korean barbeque sauce and marinade for at least one hour before discarding the marinade, and coating with ground black pepper. The results won’t taste quite the same, but the chicken will still be tasty.

Enjoy!

Chili Paste with Fermented Soy Bean Mixed Mushroom Fish Ball and Fried Tofu (湖南豆豉辣椒油炸豆腐菇魚蛋, Wu4 Naam4 Dau6 Si6 Laat6 Ziu1 Jau4 Zaa3 Dau6 Fu6 Gu1 Jyu4 Daan6)

This recipe uses a slightly spicy chili paste with mixed mushroom fish balls and fried tofu, together with canned straw mushrooms. The fish balls and fried tofu are available pre-packaged at your local Asian market in the refrigerated section (the fish balls might be frozen). So all you have to do is open the package or open the can to use these ingredients. So making this dish is relatively simple and doesn’t require much preparation time to make.

Enjoy!

Grilled Red Wine Lamb Chops (燒烤紅酒羊扒, Siu1 Haau1 Hung4 Zau2 Joeng4 Paa4)

This is an easy to make grilled lamb chop recipe. The recipe uses the same marinade that was used in the Grilled Red Wine Turkey Wings (燒烤紅酒火雞翼, Siu¹ Haau¹ Hung⁴ Zau² Fo² Gai¹ Jik⁶) recipe. The marinade is very simple and consists mainly of soy sauce and red wine, ingredients that are easily obtainable. While I didn’t add black pepper for this recipe, the lamb chops are even tastier if the lamb is coated with freshly ground pepper before grilling (after discarding the marinade).

Enjoy!

Chicken Abalone Sauce Noodles (鮑魚醬鷄乾撈麵, Baau1 Jyu4 Zoeng3 Gai1 Gon1 Lou1 Min6)

This is actually a variation on the previous noodles in sauce recipes: Noodles in Sauce (乾撈麵, Gon¹ Lou¹ Min⁶), Chicken and Chinese Broccoli Noodles (芥蘭鷄乾撈麵, Gaai³ Laan⁴ Gai¹ Gon¹ Lou¹ Min⁶), and Basil Noodles in Sauce (紫蘇乾撈麵, Zi² Sou¹ Gon¹ Lou¹ Min⁶). Rather than using oyster sauce, as was done in the previously mentioned recipes, abalone sauce was substituted, and the dish used many fresh ingredients that are more often used to make chow mein. I would characterize the taste of the noodles as being more subtle by using abalone instead of oyster sauce. So the next time you reach for the oyster sauce, try substituting abalone instead.

Enjoy!

Red Curry Lamb Stew (燉咖哩羊肉, Dan6 Gaa3 Lei1 Joeng4 Juk6)

Lamb stew meat was available at my local supermarket, so I couldn’t resist buying it to make a curry based dish. When lamb is pre-packaged and labeled as stew meat in the USA, the meat is usually cut from the leg. The convenience of pre-packaged lamb stew meat means that you can purchase the quantity of meat needed for a dish, rather than having to purchase a portion or whole lamb leg to cut into pieces. Using a one dish sized can of curry paste also serves to simplify making this dish. The curry paste is first stir fried and then the coconut milk is added before the rest of the ingredients. The dish actually cooks quite quickly and just about any set of vegetables can be used.

Enjoy!

Chili Oil Bean Curd Mixed Mushroom Fish Balls and Fried Tofu (紅油腐乳油炸豆腐菇魚蛋, Hung4 Jau4 Fu6 Jyu5 Jau4 Zaa3 Dau6 Fu6 Gu1 Jyu4 Daan6)

Fish balls are available in the frozen or refrigerated sections at your local Asian market. All that needs to be done is to thaw the fish balls, if frozen, and then cut them in half. The rest of the ingredients are available packaged or bottled (except for the vegetables), so this dish is pretty easy to make. The chili oil fermented bean curd is the spicy version of fermented bean curd, and the amount can be increased or decreased depending upon personal preference. Plain fermented bean curd can be substituted if spiciness is not desired in the dish.

Enjoy!

Grilled Black Pepper Sauce Beef Loin Steak (燒烤黑椒牛排, Siu1 Haau1 Hak1 Ziu1 Ngau4 Paai4)

Black pepper sauce is the basis for this easy to make beef steak marinade. The steak can be marinated for as little as one hour, but ideally should be done overnight. Just make sure to turn the steak over halfway through the marinade time so that both sides of the steak are coated. If you’re really pressed for time or want to quickly coat the steak at the last minute, the black pepper sauce can just be used all by itself as a barbeque sauce. For the best results, choose a thick cut beef steak for a given weight so as not to overcook the beef.

Enjoy!

Grilled Red Wine Turkey Wings (燒烤紅酒火雞翼, Siu1 Haau1 Hung4 Zau2 Fo2 Gai1 Jik6)

This is an easy to make grilled turkey recipe using just the wings. My local supermarket frequently has turkey parts, rather than a whole turkey, available and turkey wings are one of my favorite parts of the turkey to purchase. The wings cook surprisingly fast once the individual wings are separated and marinated before grilling. I also grill the wing tips, but can easily be omitted and used for stock instead. The marinade is also very simple and consists mainly of soy sauce and red wine, ingredients that are easily obtainable. While I didn’t add black pepper for this recipe, the wings are even tastier if the wings are coated with freshly ground pepper before grilling (after discarding the marinade).

Enjoy!

Basil Tomato Curry Chicken and Mixed Mushroom Fish Balls (咖哩紫蘇番茄菇魚蛋鷄, Gaa3 Lei1 Zi2 Sou1 Faan1 Ke4 Gu1 Jyu4 Daan6 Gai1)

Tomatoes and curry are common ingredients in dishes available at Chinese-American restaurants in the USA. Some of my favorite recipes are: Curry Tomato Beef Tripe (咖哩番茄牛柏葉, Gaa³ Lei¹ Faan¹ Ke⁴ Ngau⁴ Paak³ Jip⁶), Spicy Tomato Beef Curry (咖哩粉番茄牛肉, Gaa³ Lei¹ Fan² Faan¹ Ke⁴ Ngau⁴ Juk⁶), and the curried version of Tomato Beef Chow Mein (番茄牛肉炒麵, Faan¹ Ke⁴ Ngau⁴ Juk⁶ Caau² Min⁶). The previous tomato-curry recipes are beef based, so this recipe uses a chicken and fish ball combination to show that other proteins can be used to make this type of dish. Fish balls can be purchased at your local Asian market. The meat and fish combination also is a classic taste duo used in Chinese dishes. The curried based sauce can also be varied to be made sweet and sour, if desired, but just curry powder is used for this dish.

Enjoy!

Chinese Broccoli Beef Heart Hong Kong Noodles (芥蘭牛心炒雲吞麵, Gaai3 Laan4 Ngau4 Sam1 Caau2 Wan4 Tan1 Min6)

My previous noodle recipe using beef hearts, Curry Tomato Beef Heart Chow Mein (咖哩番茄牛心炒麵, Gaa³ Lei¹ Faan¹ Ke⁴ Ngau⁴ Sam¹ Caau² Min⁶), was a variation on a tomato beef curry noodles using chow mein noodles. This recipe uses the thinner Hong Kong noodles (also known as Won Ton Noodles), so the ingredients are cut small to compliment the noodles width, and uses a simple soy based sauce for flavoring. As a reminder, beef hearts have the same texture as chicken gizzards and, of course, taste like beef. You can think of them as a crunchy version of beef. Also since the heart is a muscle, beef hearts do not have an organ taste, for instance, like liver. You can purchase beef hearts at your local Asian market, usually already cut into pieces.

Enjoy!