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Stir-fried Shanghai Noodles
2007-07-14 06:46:00
Every time I go to my favorite Shanghai restaurant, I never fail to order their stir-fried golden yellow noodles. Each bite reminds me so much of stir-fried Hokkien / Cantonese noodles aka Hokkien Char Mee / Cantonese Tai Lok Meen, one of the more popular stir-fried noodle dishes in Malaysia. Bear in mind, this is not the regular soft and soggy lo mein yellow noodles or wonton egg noodles. Traditionally, stir-fried Hokkien noodles is cooked with specially prepared fresh thick yellow egg noodles and a combination of meats, seafood, vegetables, and a special ingredient, crispy pork cubes :) You can really taste the breath of wok as you slurp away the plump and springy fat yellow egg noodles drenched in rich thick black soy sauce and a mixture of one tiny bite of the crispylicious pork bits is enough to blow your tastebuds away. Stir-fried Shanghai noodles also employ a very similar type of noodles. However it is cooked with shredded pork, lard and napa cabbage with a less saucier vers...
More About: Noodles , Fried

Pan-fried Steak
2007-07-07 23:01:00
I'm not really a big fan of red meat, although I do enjoy a nice thick and juicy steak occasionally, especially the slightly crispy edges. My preference is somewhere between medium-rare and medium-done. I don't think I've had any perfect steaks at the restaurants ever. It's either too done, too rare or they'll serve me some non-select prime cut and call it with some fancy-shmancy name like Victorian cut or something. Thanks to Steamy Kitchen, Jaden and her enticingly delicious-looking rib eye steak, I decided to go out and get my own :) Great timing too ! Since it's the 4th of July, I found a great bargain on some thick moist looking rib eye steaks ! Without hesitation, I picked out a pack with the most marbly texture at only USD$4.99 per pound :)I didn't want to clean up the big mess I'm sure to make after firing up the grill, so I decided to cook my rib eye steaks in a pan instead :) How do you pan-fry steak to perfection ? Make sure you rub your steak with enough oil dur...
More About: Steak , Fried

Green Curry Chicken
2007-07-01 07:48:00
For crying out loud, I'm screaming for hot curries in the summertime ! Somebody call the food fashion police ! I wonder if it has anything to do with the fact that in a couple of months time, I'll be taking a short trip home to Malaysia.. HURRAYY ! I seriously think I'm having one of those out-of-body experiences people talk about because my mind is already there savoring all the delicious curries while my body is still here impatiently counting the days.Speaking of curries, I've come to realize that my ability to take the "heat" without breaking a sweat has waned me over the years *sigh*. I remember a time back in Malaysia when I could stomach a variety of level 10++ spicy food for breakfast, lunch and dinner, and still wake up the next day wanting for more. These days, when the "hot and spicy" craving kicks in, I've had to dial down a few notches to using fresh red chilis, jalapenos, anaheim chilis, and serranos in my recipes.One of the milder curries that I had just the righ...
More About: Green , Chicken , Curry

Coconut, Rose & Pandan Agar Agar Jell-O
2007-06-23 10:51:00
It officially turned summer for us here in the Northern hemisphere yesterday. Gee.. I could almost smell that fried egg on the sidewalk as the weatherperson on tv droned on endlessly about some red flag warning. One place you don't want to be in during the summer is my kitchen. When I own my own place, the first thing I'm getting is an air-conditioner for the kitchen. For now, I'm stuck with my 5-year-old 10 bucks 3-speed standing fan. Oh well, I guess I'll be bringing something cold and sweet and most importantly, requires no baking, over to Sugar High Friday at Domestic Goddess kitchen.I was thinking of a particular Asian Jell-O / Agar Agar / Pudding-like dessert recipe, layered with Coconut , Rose and Pandan flavors. I don't quite know what to name this. Coconut, Rose and Pandan Jell-O ? Coconut, Rose, and Pandan Agar Agar ? or Coconut, Rose and Pandan Pudding ? Well, the recipe's a combination of all of the above. It has got that medium firm wiggly jiggly texture, like Jell...

Rice Vermicelli In Dried Scallop Sauce
2007-06-16 08:12:00
Rice vermicelli (or rice sticks) are one of the more common variety of noodles stocked in many Asian households. They are not as starchy as most noodles are and certainly easier to prepare. Thus making them my number one choice when I want a quick home-made noodle fix or when the weather is hot and I'm looking for something that's lighter than ramen, chow mein, or even my favorite, e-fu noodles. Rice vermicelli is also a splendid choice for the health-conscious as it is free of gluten, sodium, fat and cholesterol.One trait that really sets Asian noodles apart from their Italian counterparts is versatility. And if I were to pick an Asian noodle to showcase the various ways one kind of noodle can be cooked, I would definitely go with the rice vermicelli. Not only can it be stir-fried, served in soups and salads, braised, or tossed cold to name a few ways. But it can also be deep fried or stuffed in spring rolls as well. The rice vermicelli is truly the "noodle of all trades" in my b...
More About: Rice , Sauce , Allo

Beef Canape
2007-06-08 09:14:00
Previously, I used a few pieces of slow cooked braised beef ribs, pulled, shredded, and stuffed them in my crazy tortilla turned chinese sesame pancake wraps. Check out the flickr slideshow here. Now what to do with the leftover beef ? It's still sitting in the freezer as I recollect that I also have some old bread ! Hmm..perhaps some cute bite-sized hor d'oeuvres filled with deli style beef, sliced, and served with a dollop of ginger and green onion dressing and some cut five spiced tofu. Yes, I'm bringing some tempting Canapes with beef to Melecotte at the Deep Freeze Challenge table.Speaking of Deep Freeze, how do you store cooked meats safely ?To store in the refrigerator, you simply wrap the cooked meat in plastic wrap or aluminum foil, or store it in a tightly covered container and use within two to three days. For frozen storage, wrap the cooked meat in heavy duty aluminum foil or freezer paper and use within two to three months. If you may have kept the food refrigerated ...
More About: Beef

Tortilla Wraps For Sesame Pancake
2007-06-04 14:12:00
There are a few variations of Asian/Chinese wraps that I crave for from time to time. The Nanjing crispy scallion pancake, Taiwanese pancake beef roll ups, and the ever popular Chinese Moo Shu wrap. I guess today was one of those days when I needed an escape from rice and noodles, so some kinda pancake wrap it is. Well I certainly didn't really feel like going out and getting something too greasy nor did I feel like rolling out some pancake dough. Maybe a simple chinese pancake recipe to conveniently finish up some leftover tortilla wraps will suffice.For the health-conscious, there are actually low-carb tortilla skins (which are the kind I used). This isn't exactly the traditional way of making Asian pancake wraps, but after a light coating of egg white wash and toasted seame seeds and a quick pan-fry, I definitely find myself preferring this over the thick chinese sesame pancake bread or the fragile thin Moo Shu wraps.As for the filling, I went with some slow-cooked boneless bee...
More About: Pancake , Sesame , Sesam , Wrap

Muffin Monday : Pandan & Coconut Muffin
2007-05-29 06:13:00
Every Monday , I look forward to another action-packed "24". I forgot the season had come to an end last week :( As I sat on my recliner, rocking away ... rocking away ...Jack Bauer tackled me down at CTU, Melting Wok division, Los Angeles. This takes place between 21:00 and 22:00.Jack Bauer : I'm federal agent Jack Bauer, and today is the longest day of my life.Me : Abort your mission, join me for a quick bite before you tackle your real enemies.Jack Bauer : *What* is your primary objective ?Me : I have some colorful papercups leftovers from making mochis, a polished muffin pan, some eggs and flour. Lets get the action rolling, shall we ?Jack Bauer : You are absolutely sure you can do this ?Me : Well .. I wanted to make you some of my mom's Pandan Chiffon Cake, but with your busy schedule, I'll settle with a quick and easy muffin bake recipe, 20 minutes tops..Jack Bauer : You're not a field operative !Me : I have a pistol-shaped thingy in my kitchen that shoots fire and I'll le...
More About: Coconut , Onda , Muffin

Japanese Rice Cake (Mochi)
2007-05-21 13:17:00
Thanks to Kat for sharing her Ichigodaifuku Mochi recipe (Strawberry and Red Bean mochis). Yummy .. I'm sure I'd be in confection heaven too if I had a a chance to sink my sweet tooth into that ! The first time I read the mochi recipe, I did not realize that I actually had Mochiko at home. A little googling enlightened me that Mochiko is actually Japanese for glutinous rice flour and I was fortunate enough to have three bags of it originally intended for some Malaysian style glutinous rice balls. Woohoo ! I'm halfway to treating my taste buds to some sweet, chewy, wholesome goodness that I've been longing for a while.I must confess that this is my first attempt at making Mochi. But from what I've read so far, it's a breezy no-bake recipe (similar to my no-bake coconut macaroon). And it is, a simple nuke and cook was all it took to get my mochi dough ready to rock and roll :) After that, it's just sheer delight portioning them out and dressing them up with an assortment of sw...
More About: Rice , Cake

Big Burger Ballyhoo 2007 : Tofu Burger
2007-05-14 21:20:00
I'm not really a hamburger connoisseur, but I've suddenly developed an urge to sink my teeth into a big, juicy burger with all the works after watching "Pink Panther", particularly this scene. Could this be a conspiracy by the hamburger industry to transform us into hamburger - chomping - special - sauce - dripping - from - the - sides - of - our - mouths junkies ?!? Haha ... no I'm not crazy. You know how when you have a song stuck in repeat mode in your head? In my case, it was that scene as I was whipping up this recipe for the Big Burger Ballyhoo 2007. Even as I was grinding the ingredients for my entry, I swear I could hear the food processor yelling, "I WOULD LIKE A HAMBURGER !" with a french accent each time I hit the pulse button.For this burger recipe, I'll be going the m00-friendly route with a healthy hand-crafted meatless Tofu Burger variation. Instead of regular tofu, I've chosen to use Chinese baked tofu. They have a firmer texture than regular tofu and are availa...
More About: Ally , Urge

My Top 5 Place To Eat in Southern California
2007-05-11 21:49:00
I was having some store bought frozen dumplings for supper last night, and boy.. they were not luscious. My mind was wandering off again..those luscious dumplings Wandering Chopsticks had. That reminds me, she had tagged me a while back on Saving Our Favorites 2007 and there's Amy, with her Top 5 Favorite Place To Eat in Seattle, and not forgetting tigerfish in Sunnyvale, CA, with her Tasty Joys at Trader Joes ! In reality, I don't eat out much, but when I do, I am gamed for a great authentic cuisine of some theme, and sometimes I'm all in for an arsenal feast, like a buffet. So, here I am, my Top 5 Save My Favorite Place to Eat here in Southern Calif ornia .After watching "Finding Nemo", the first thing that comes to mind is sinking my chompers into some sweet, succulent, and juicy lobster tail. Yes, I admit it. I'm a seafood-aholic. Fortunately, California is abundant with Oriental "eat-till-you-drop" seafood/sushi buffet restaurants. So every once in a while I get to indul...
More About: Southern California

Spaghetti Stir-fry With The Works ..
2007-05-09 09:32:00
As much as I love Asian flair in rice and noodles, I occasionally enjoy preparing just a simple pasta meal at home. No chopping, no dicing, and no leftover herbs. This is my kind of comfort meal ! That, besides a simple custom request to Olive Garden got rejected when I ordered my Alfredo Pasta with Portobello Mushroom with a light wine sauce :POn a meatball spaghetti night, I love using jarred spaghetti sauce, especially the four cheese kind. Whereas on lighter days, I cannot do without canned tomatoes with all my favorite herbs - Del Monte Organic Tomatoes With Basil, Oregano And Garlic. I usually don't use canned tomotoes in stir-fries. With that, I am determined to put my taste buds to the test. This pasta recipe is an easy, breezy one, makes your summer days less hectic, I promise !Look .. I found these huge luscious looking beauties - Heirloom Grilla-bella mushrooms.I love chunks of these loaded up in my spaghetti pasta dish. If you have never had them, you must ! As much as ...
More About: Works , Spaghetti , The Works

Pesto Chicken
2007-05-03 11:33:00
More into some extra delicious finger licking good, chicken recipes..Pesto Chicken or simply, Basil Chicken !I have got a little over half a bunch of wilted basil leaves and three wrinkly jalapenos, what do I do ? I am thinking homemade Pesto Sauce, my own version : basil leaves, jalapenos, garlic and another Weekend Herb Blogging at Kalyn's Kitchen ! Both greens complement each other, the light "fire up my taste buds" jalapeno chilli peppers balance out the sweet, fragrant basil leaves perfectly ! Too bad I don't have any pasta lying around, I guess six chicken drumsticks left over from making my sweet Honey Spicy Chicken will do.In Malaysia, basil leafs are known as "kemangi" or "selaseh", the leaves are smaller and darker in color, and the stems and young ribbbony leaves are distinctly reddish-purple in color. They are used mainly in strong-flavored dishes like fish curries and chilli-flavored stir-fries like in shellfish or poultry dishes. In other parts of Asia, basil leaves ...

Spicy Honey Chicken
2007-04-26 10:17:00
Well, from my Spicy Chili Chicken post, I guess it's no secret that I'm a big fan of spicy chicken recipes. Here's another one that I enjoy - "Ayam Masak Merah Madu" ( Malaysian Style Spicy Honey Chicken ). A special thanks to my good friend, PrincessJournals for reacquainting me with this truly finger licking good chicken recipe. This dish is widely popular in Malaysia and is known in the Malay language as "Ayam Masak Merah", which literally translates to "Red Cooked Chicken". The chicken is cooked in a spicy tomato sauce, hence it's colorful namesake. "Ayam Masak Merah" can be found in most hawker stalls in Malaysia and Singapore that serves "Nasi Campur" ( Rice served with a variety of meats and vegetables of your choice ) and also at "kenduri kahwin" ( Malay wedding receptions ).Although it may look like any other Malaysian spicy meat curry, it is the sweetness of the honey and the sour taste of the tomato sauce that sets it apart from them. There are many versions of "Ayam ...

Clay Pot Sticky Rice
2007-04-19 09:23:00
Remember when I cooked Clay pot Chicken with Mushroom ? I've been so eager to whip up another one of my favorite claypot dish - Claypot Sticky Rice . After drooling over Lyrical's "Claypot Chicken Rice", Precious Pea's "Lor Mai Gai" ( Sticky Rice with Chicken ), and WMW's Sticky Rice Feast, I screamed to myself, "I've got to have them all !" Oh well, since I only have two hands, I guess I'll stick to what I had originally planned on - Claypot Sticky Rice. Luckily I already have most of the ingredients I needed at home. Some leftover peanuts from my last peanut soup dish, chicken, dried shrimp, dried chinese mushroom, and wood ear mushroom (I enjoy the crunchiness so I tend to use it in any dish I can). All I needed from the Asian grocery store were just the glutinous rice and some quail's eggs.There are numerous popular glutinous rice dishes in Asia. In Malaysia, Singapore, Thailand, and Burma, glutinous rice is commonly used to make sweet savory desserts such as Durian/Mango s...
More About: Icky , Tick

Peanut Soup
2007-04-12 09:24:00
Growing up around 6-footer cousins can be really intimidating. Mom never failed to pushed her 1001 remedies to make us grow as tall. Making us drink peanut soup is one of her super-hero ideas. There's a chinese tradition, or rather a myth, that eating peanuts help stimulate growth. Anyway, I grew to love mom's peanut soup in my late teens. And if you are wondering if that has helped me any, the asnwer is I think I've failed miserably in the height department. Hahaha.. On a serious note, on days when you are sick of rice, or on a low-carb diet, peanut soup with ribs or lean pork is a good substitute because peanuts contain about the same amount of protein as soy, and are low in starchy carbohydrates.Like any other signature soup out there, eg. clam chowder can't do without clams, Malaysian Asam Laksa is not complete without fish, peanut soup calls for none other than dried squid or cuttlefish. Known as "Mak-Yu" in Cantonese, dried squid comes in various lengths, from as short as...
More About: Peanut , Soup

Steamed Carp
2007-04-06 21:16:00
"Govern a great nation as you would cook a small fish. Do not overdo it."Lao Tzu quotes (Chinese taoist Philosopher, founder of Taoism, wrote "Tao Te Ching" (also "The Book of the Way"). 600 BC-531 BC)Most people, myself included, love eating fish because it is healthy, packed with nutrients like Omega 3, and is a great source of protein. However, many people are at loss on how to handle fish, either putting too much spices or overcooking it, thus reducing its quality. Hopefully, these easy tips that have helped me will come in handy for you as well ...1) Buy Fresh.Always buy fresh if possible. The fresher the fish, the better the taste and the firmer the flesh is. From personal experience, the longest you should store fresh fish in the freezer is about two days before the flesh starts to toughen.2) Look at the eyes.If you're not getting your fish fresh from the tank, make sure the eyes are clear and not red or dull. I've also read somewhere that the fins should also be pointing ...
More About: Steamed

Tiger Lily Buds And Edamame Stir-fry
2007-03-31 06:37:00
You have seen and eaten these in Hot and Sour Soups, and perhaps a couple of Moo Shu dishes. Traditionally, these exotic lily buds are woodsy tiger lilies, and they are actually unopened yellow day lily flowers. Because of its bright golden color when it is raw, lily buds are known as "Gum Jum" in Cantonese, which translates to "Golden Needle". At the Asian grocery market, look in the dry foods section where they are packed in plastic baggies and appear slightly pale yellow in color. Dried lily buds are mainly used in authentic chinese stir-fries, soups and hot pots aka fondues. In the chinese tradition, tiger lily flowers also represent "wealth", and you will see loads of it added to Chinese New Year vegetarian dishes such as Buddha's Feast. They are also great when paired up with any recipe that calls for shitake mushroom or wood ear mushroom, such as my Clay Pot Chicken recipe.It's a pleasure munching these long, slender, needly flowers. Crunchy in texture when cooked, these ti...
More About: Lily , Buds , Tiger

Lion's Head Meatball Soup
2007-03-26 11:40:00
I may be in sunny California, but as soon as it turns dark, I still get the occasional shiver as the chilly spring breezes battle valiantly to fend off the advancing forces of the summer heat. Tonight, especially, is one of those nights when I would like nothing more than to wrap my cold, clammy hands around a bowl of hot soup and sink my teeth into something meaty. It didn't take long for my noggin to remind me of a dish I had seen at someone else's table on a recent visit to a Shanghai cuisine restaurant - Lion's Head Meatball Soup . Yes ! That should do the trick :)If you are unfamiliar with "Lion's Head Meatballs", they aren't really meatballs made from lion's heads. This popular Shanghai dish got it's name from the resemblance of the meatball to a lion's head and the accompanying napa cabbage to it's wavy mane. Funny thing is, as I was shaping the meatballs, my mind was actually conjuring up a visual of the movie "Monster's Ball" starring Simba (from "The Lion King") i...

Instant Noodle 101
2007-03-21 09:02:00
Since I ventured a little into instant noodles on my last post, I thought I might as well deliver the whole enchilada while my "noodle" is still in "oo-dle" gear. In my last post, I gave Mr. Yi from China his props for the concept of the instant noodle. But it was a Japanese company called Nissin that kicked it up a notch and gave birth to the colorful plastic-wrapped rectangular 4" by 6" bricks of dried "instant ramen" noodles that we are more familiar with today. Today, instant noodles aren't just about quick-fix meals for rat-racers or low-budget meals for starving students anymore. They are balanced with meat and vegetables and served as proper meals not only at home, but also at many Oriental restaurants, especially in Hong Kong-style cafes.My favorite brand of instant noodles is "Maggi". I've tried many different brands that get all mushy after cooking but Maggi noodles retain that chewy, springy texture that is the first thing I look for. Not to mention their soup seasoning...

Braised E-Fu Noodles
2007-03-16 09:53:00
After having seen the new Olive Garden "Crab Alfredo Venezia" commercial pop up on tv for the umpteenth time this past month, it's no wonder I've suddenly developed a craving for seafood and noodles. The power of subliminal messages indeed ! I've tried a variety of seafood-noodle combination, from a simple seafood rice noodle stir-fry to a lavish seafood udon served on a sizzling hot plate, but none of them can hold a candle to E-Fu noodles and seafood. They are.. IMHO that is.. a match made in food heaven, kind of like spaghetti and meatballs or the popular Malaysian noodle dish, "char kway teow" with cockles even :)Also known as "yi meen" or "yi noodles", E-Fu noodles were invented and named after some guy called "Yi" in ancient China who deep-fried some noodles so he could keep them longer and boiled the noodles in water later before serving. I wonder if he had have some potatoes lying around the kitchen when he thought of that if we'd be having Chinese fries today instead of...
More About: Noodles

Spicy Chili Chicken
2007-03-13 09:19:00
Chinese New Year has come and gone, marking the end of my extravagant feasting forays which has been in overdrive ever since Thanksgiving last year. Settling back into my regular diet of good ol' steamed rice with a couple of simple dishes, the first thing that came to mind was something spicy, easy to prepare, and low fat ! Eenie, meenie, minie... Rendang ? Curry Chicken ? Hot and Sour Fish? ...Nope. A simple Spicy Chili Chicken ? Yeah sure, why not ! The ingredients for this Chili Chicken recipe is actually quite versatile. A combination of spices and chilies ranging from cumin to turmeric and jalapeno to serrano can be used... Whatever floats your boat basically.Preparing this dish always bring back fond memories of my carefree college days. It was the the beginning of the oriental buffet restaurant boom here in the states. Back then, those eat-till-u-drop-for-under-five-bucks joints were heaven for starving college students such as myself, who have been surviving on one too man...
More About: Hili

Chinese BBQ Pork
2007-03-09 11:52:00
I had a terrible experience the last time I had a craving for some "Char Siu" (Cantonese style BBQ Pork ). After fighting an hour's worth of traffic to reach Chinatown and waiting in line for half more at my favorite BBQ restaurant "Sam Woo", I was left staring at the last piece of Char Siu which was practically screaming, "I'm dry and burnt, but I'm the last piece standing and you've come this far ......" And that was enough inspiration for making my own Chinese BBQ Pork nowadays whenever I have a craving for that sweet, sticky, tender hunk of "red" meat.The choice of meat is on the top of my list when it comes to my BBQ Pork. For a leaner Char Siu, use pork cushion or pork loin. If you prefer it to be really tender (like I do), pork belly is the way to go. If you can't decide, start out with pork shoulder or pork butt, which is leaner than pork belly, yet quite marbly and moist.Traditionally, Chinese BBQ Pork is skewered with long forks and roasted in ovens, which is how it's...

Happy Chinese Valentine's Day
2007-03-05 09:26:00
"Chap Goh Meh" is a term in the Hokkien dialect which literally translates to "the fifteenth night". This auspicious occasion which falls on the first full moon of the Lunar New Year also marks the fifteenth and final day of the Chinese New Year festivities. This year, "Chap Goh Meh" falls on the 4th of March. The usual Chinese celebrations include feasting, eating "Tangyuan" (Glutinous rice flour balls served in boiling water), and the Lantern festival.However, in South East Asia, this day is also celebrated as Chinese Valentin e's Day. In the days of old, this is the only day of the year when unmarried couples are allowed to be seen together with each other. As for single girls, one of the traditions in Malaysia include the throwing of tangerines into the sea. This is done in hopes that it will be found by their soul mate. Maybe it will work even better if they write their name, phone number, email address with permanent ink on the tangerines. Haha.. just kidding about that writin...
More About: Happy , Lent , S Day

Edible Sea Creatures
2007-03-03 11:26:00
Clue #1 : In Sponge Bob and Square Pants, these sea creatures occurred frequently as underwater equivalent of bees.Clue #2 : In Finding Nemo, these entails the main characters swimming their way through them.Clue #3 : In Shark Tale, E and B are the species of these.Clue #4 : Its a seaweed gluten that has an interesting crunchy texture. Some parts are firm and tender all at the same time, whereas other parts are kind of gelatinous.Clue #5 : You see plates of these sitting at the dimsum carts at the Chinese restaurant.So, now now, which of these body parts shall I use for my next "appetizing" recipe hmm....Yes, it is jellyfish ! Three edible body parts of the jellyfish is available today to cater to your taste buds : from firm to tender to gelatinous. The first picture on to the left is the jellyfish skin, it is thin, slighty crunchy and firm in texture. The second picture is the jellyfish head, firm and chewy, easy on the gelatinous side, and this sort of resembles the texture of b...
More About: Edible , Creatures , Creature