Soba Noodles with Ginger and Green Onion Oil

 

Ingredients:

1 bundle Soba Noodles

5 Green Onion, thinly sliced

3 tablespoons Ginger, finely chopped

4 Garlic Cloves, finely chopped

4 tablespoons Vegetable Oil

Direction:

1. To make the oil, combine ginger, garlic, green onion, and salt in a large bowl. Heat up the oil over medium-high until it reaches the cooking point. Immediately pour it over the oil.

2. Bring a pot of water to a boil. Add soba noodles. Boil over high heat until they are soften. Drain well. Mix the noodles with the oil.

Chinese Stir fried Potato 快炒土豆絲

This stir fry potato should taste crunchy and acidic. It can be a side dish or appetizer. I found it taste better when it is cold.

INGREDIENTS:

2 Waxy Potatoes

1/3 teaspoon Salt

2 tablespoon Vinegar

1/2 teaspoon Sugar

2 tablespoons Vegetable Oil

DIRECTION:

1. Peel the potatoes. Cut them into thin sticks and submerge them in the cold water. Rinse off the starch and drain.

2. Heat up vegetable oil over high heat. Add potato sticks. Quickly stir fry for about 5 minutes.

3. Add salt, sugar and vinegar. Stir fry until the vinegar is evaporated. Transfer the potato to the serving plate.

This dish is also delicious when it is cold. 

Korean Raw Beef

INGREDIENTS:

8 ounces Beef Tenderloin

1 Asian Pear

1 tablespoon Sugar

MARINADE:

6 Garlic Cloves, minced

1 Green Onion, thinly sliced

2 tablespoons Soy Sauce

1 tablespoon Honey

2 tablespoons Sesame Oil

1 tablespoon Sesame Seeds, toasted

1/4 teaspoon Black Pepper, freshly ground

small handful of Pine Nuts

DIRECTION:

1. Mix the sugar with the water until the sugar is dissolved.

2. Peel the asian pear. Then cut it into sticks. Submerge the sticks into the sugary water; set aside.

2. Cut the beef into about 1/2 cm slices. Put them in a large mixing bowl.

3. Add the rest of the seasoning ingredients.

4. Mix well. Let it marinate it for 5 minutes.

5. Drain the pear sticks and set them in a serving bowl. Top them with the marinated beef. Serve immediately. It is great to serve it with steamed rice.

Drunken Chicken Wing with Sour Plum | 話梅花雕雞翼

The first type of drunken chicken I ate was chicken feet.  My mom soaked the feet in Xhaoxing wine for two whole days before serving them to us.  We would eat them like drum sticks style.  The cold meat and the jelly like Xhaoxing wine jelly helped cool our body and beat the summer heat.

Making drunken chicken needs only a fair quality of Xhaoxing cooking wine.  The goji and sour plum is also just a surplus; you can totally skip them if they are not on hand.  I hope you will enjoy this summer treat.

INGREDIENTS:

1 lbs Chicken Wings, rinsed

2 cups Xhaoxing Cooking Wine

1/2 cup Water

1 tablespoon Goji or Wolfberries

5-7 pcs Sour Plums

2 teaspoons Sugar

1/2 teaspoon Salt

材料：

1 磅  雞翼，沖淨

2 杯  紹興酒

1/2 杯 水

1 湯匙  杞子

5-7 粒  話梅

2 茶匙  糖

1/2 茶匙  鹽

METHODS 做法:

1. Bring a pot of water to a boil.  Add chicken wings; cook for about 15 minutes or until they are cooked through.  Drain and rinse them under running cold water to stop the cooking process. Set them aside.

2. In the same pot, add Xhaoing wine, 1/2 cup water, goji, sour plum, sugar, and salt.  Bring it to a boil and then continue to boil for another 5 minutes until the strong taste of the alcohol has evaporated.  Turn off the heat and allow it to cool to room temperature.  Pour the wine mixture over the chicken wings and make sure the wings are totally submerged.

3. Place them in the fridge to chill overnight before serving.

1. 燒熱一鍋水。下雞翼，煮若15分鐘或至其熟透。把水倒掉；雞翼用水沖涼備用。

2. 在同一只鍋內，下紹興、1/2杯水、杞子、話梅、糖和鹽。用大火熱滾，再繼續煮5分鐘讓大部份的酒精輝發。關火，把其放涼至室溫，然後倒入雞翼。雞翼要完全蓋過。

3. 放入雪櫃冷藏一晚至入味才食用。

Marinated Seaweed | 醋香芝麻醃海藻

Marinated Seaweed

醋香芝麻醃海藻

Ingredients:

600 gram Seaweed

1.5 tablespoons White Sesame

2 tablespoons Sugar

3 tablespoons Soy Sauce

3 tablespoons Rice Vinegar

2 tablespoons Sesame Oil

1 tablespoon Fish Sauce

材料：

600 克   海藻

1.5 湯匙   白芝麻

2 湯匙   糖

3 湯匙   鼓油

3 湯匙   米醋

2 湯匙   芝麻油

1 湯匙   魚露

DIRECTION:

Spicy Pickled Cucumber | 麻香醃漬黃瓜

Cantonese styled pickles usually consist of various vegetables like cucumbers, carrots, daikon, and garlic.  They are often preserved in vinegar or salted brine.

These spicy pickled cucumbers are another style of pickling.  They are quick and simple pickles that are marinated in vinegar, soy sauce, fish sauce and loads of garlic.  They taste crispy and tangy, with a slightly spicy flavour, and are commonly served as an appetizer or alongside steamed rice.

Spicy Pickled Cucumber

麻香醃漬黃瓜   

Ingredients:

2 Cucumbers

2 tablespoons Salt

Marinade:

2-3 Garlic Cloves, chopped

2.5 tablespoons Soy Sauce

1 tablespoon Fish Sauce

1 tablespoon Sesame Oil

2.5 tablespoons Sugar

2.5 tablespoons Rice Vinegar

1 teaspoon Dried Chilli Flakes

材料：

2 條   黃瓜

2 湯匙   鹽

醃料：

2﹣3 瓣   蒜頭，切幼粒

2.5 湯匙   豉油

1 湯匙   魚露

1 湯匙   麻油

2.5 湯匙   糖

2.5 湯匙   白米醋

1 茶匙   乾辣椒碎

DIRECTION:

Deep fried Eggplant with Paprika and Sea Salt ｜ 香炸矮瓜

If you don't mind to deep fry at home, this recipe will be an easy, delicious, and fit-for-budget option for your lunch and dinner.  Try to use a wide but deep frying pan to do the "shallow-pan" frying method.  It can fry many eggplant slices at one time without using so much oil.

Whenever I make this dish, I ensure I make a large enough portion to last for two days.  Overnight, the eggplant will become softer and the taste more integrated.  Eating it with a bowl of piping hot rice is happiness.

Other than paprika, you can serve it with scallion, fried shallot, five spice powder, or a dollop of yogurt.

Deep fried Eggplant with Paprika and Sea Salt

Ingredients:

2 Chinese Eggplants

Oil (for deep frying)

Paprika

Sea Salt

How to make it:

1. Rinse the eggplant.  Cut the eggplant into 2cm slices, diagonally.

2. Heat the oil over high heat.  Add eggplant and do not over crowd them.  Fry them until slightly brown on both sides.  Transfer them to paper towel.

3. Sprinkle with paprika and sea salt.  Serve hot or cold.