Noodles and Rice

March 26th, 2007

Eggplant in Garlic Sauce

We are on the road… recipe later.

Okay I’m back. We were traveling from Pennsylvania to Ohio and posted that yesterday right before we left my brother’s house. This one’s another easy recipe:
3 Japanese or other Asian eggplants, cut into 2-inch chunks (or roll-cut Chinese style — you know, cut then roll? cut […]

By Stef -- 3 comments

March 20th, 2007

Drooling Over…

Melting Wok’s E-Fu Noodles
I’ve got noodles here, but [sniff] if I make this I’ll be the only one who can eat it…. not very penitential LOL… will have to wait until after Easter. But those of you with a hankering for seafood and noodles — this is the perfect dish! Not to mention […]

By Stef -- 1 comment

March 2nd, 2007

What Are You Having for Lunch?

I know it says “appetizers”, but we’re having this tomorrow…

AhLeung’s Dry Fish Stir-fried with Pressed Tofu, at eGullet
Tags: Appetizers/Snacks/Nibbles, Chinese, Seafood Dishes : Asian, Tofu, Uncategorized

By Stef -- 0 comments

February 21st, 2007

Tofu and Broccoli

Tags: Chinese, Healthy Eating with Asian Food, Tofu, tofu-and-broccoli, Vegetarian / Vegan Dishes : Asian

By Stef -- 0 comments

February 21st, 2007

Salt and Pepper Shrimp

1 pound shrimp, thawed and drained if frozen
1/2 teaspoon salt
1 1/2 teaspoons shao xing
2 tbsp rice flour
2 tbsp cornstarch
2 cups peanut or other vegetable oil like canola
1 1/2 teaspoons white pepper
1/2 teaspoon sugar
1 tablespoon minced garlic
1/4 teaspoon red pepper flakes, 1 Thai chili, or serrano chili, sliced thin
2 shallots diced
2 scallions, sliced thin
Cut shrimp shells […]

By Stef -- 1 comment

January 31st, 2007

Deep-Fried Pork Chops

Oi. One of my kids’ favorites, but I try not to serve it often — a few times a year at the most. I’ll edit this post with the recipe tomorrow.
Tags: deep-fried-pork-chops-szechuan-chinese-cuisine

By Stef -- 0 comments

January 23rd, 2007

Shallots and Shallot Oil

A really easy way to add flavor and crunch to your Asian dishes. The oil itself can be used for stir-frying, or to drizzle over food right before serving. You can cook the shallots until they’re golden and crunchy and use it as topping for noodle dishes like mee rebus, or over your […]

By Stef -- 3 comments

January 20th, 2007

Wok-Flavored Shrimp and Scallops Over Gailan

The original recipe came from SIM Cooks. I just adapted it to suit our family of 6. The ingredients are listed, but do refer to her recipe for instructions. It is a multi-stepped recipe, but the shrimp stock can be prepared ahead of time. As you can see, mine didn’t crust […]

By Stef -- 4 comments

January 17th, 2007

Char Siu Bao Filling, Filipino Version

This is one of the ways we make our version of char siu bao filling.
1 1/2 cups chopped meat from Char Siu, prepared specifically for this dish, or leftovers
3 tablespoons minced garlic
1/2 cup finely chopped onions
3 tablespoons soy sauce
2 tablespoons oyster sauce
1/2 teaspoon freshly ground black pepper
3 tablespoons light brown sugar
1/2 cup water
1 tablespoon cornstarch
Combine […]

By Stef -- 6 comments

January 17th, 2007

Cheater’s Char Siu

What do you do with pork tenderloin on a wintry Thursday evening with a hungry family waiting to be fed? Since mine has been clamoring for siopao for a while, I asked them if they’d be interested in a char-siu flavored pork, but they’ll have to eat it with rice (allergies, yada yada yada)…. […]

By Stef -- 0 comments