Archive for the ‘: CHINESE’ Category
Fried Egg Tofu
March 9, 2019 Lee
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Fried Egg Tofu

Adapted from an internet recipe.
This is a new one for me as I have only seen egg tofu used in is soups, so I look forward to testing this out.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Appetizer, Side
Cuisine Chinese
Servings 2 servings

Ingredients
  

  • 2 small tubes egg tofu, 105-120 gram tubes, (3.5-4 oz)
  • 1 tablespoon cooking oil
  • 2 teaspoons cornstarch
  • sweet chili sauce, as desired
  • 1 spring onion, green part only, sliced

Instructions
 

  • Cut off the end of the tofu tube that looks like a spout (that is actually where the tube is filled), gently squeeze the other end of the tube the tofu will slide right out. Cut into 1 inch thick slices, and slice a bit off the blunt end to make it flat as well. Repeat with the other tube.
  • Place the slices on several paper towels to drain off some of the moisture. Leave on the paper towels for about 10 minutes. Then dry the side facing up with a paper towel, and dry the outer edge as well.
  • Heat the oil in a non stick pan on medium high heat. Place the cornstarch in a small bowl, coat each slice on the flat sides with cornstarch.
  • Add about 2 or so tablespoons of sweet chili sauce to a serving plate and spread it around a bit, sprinkle some of the sliced spring onion greens on top of the sauce.
  • Fry the slices for 1-2 minutes on each side or until nicely browned.
  • Place the slices on the serving tray, drizzle with additional sweet chili sauce, and sprinkle on the remaining spring onion greens.
  • Serve as a appetizer or as a side dish.

Notes

Low cost per serving, one tube of egg tofu is about 10 Baht.
* Best Value $1 or Less per Serving,5 Ingredients or Less,: CHINESE,APPETIZERS / SNACKS,SIDES
Herbal Eggs
March 8, 2019 Lee
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Herbal Eggs

Adapted from an internet recipe.
An excellent alternative to just plain hard boiled eggs. These turned out perfect, the family loved these. This recipe already assumes you have hard boiled eggs ready.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Appetizer, Breakfast, Lunch, Side
Cuisine Chinese
Servings 10 Herbal Eggs

Ingredients
  

  • 1 1/2 quarts water, (6 cups)
  • 1 packet Bah Kut Teh, herbal seasoning
  • 10 fresh Shiitake mushrooms
  • 2 whole star anise
  • 4 cloves, or 1/8 teaspoon ground
  • 1 2 inch cinnamon stick
  • 1 1/2 inches fresh ginger, peeled
  • 1 head garlic, peeled
  • 1 teaspoon cumin seeds, or 1 teaspoon ground cumin
  • 1 teaspoon fennel seeds
  • 1 tablespoon dark soy sauce
  • 10 hard boiled eggs, peeled
  • 2 tablespoons light soy sauce
  • 2 tablespoons brown sugar, or cane sugar

Instructions
 

  • Most everything ready, mushrooms were in the fridge.
  • In a large pot, add the first 10 ingredients, bring to a boil. reduce heat to a low boil and boil for 30 minutes.
  • Once you have the pot boiling, add the eggs to a mixing bowl and add the dark soy sauce, mix the eggs around to coat them and stain them evenly. Mix the eggs occasionally and set them aside while the pot is boiling.
  • When 30 minutes have passed, add the brown sugar, light soy sauce, and the eggs along with the dark soy sauce from the mixing bowl. Bring to a boil then reduce to a simmer, simmer for 45 minutes.
  • Remove eggs and drain, allow to cool, then place in an airtight container and store in the fridge for up to 3 days.
  • Enjoy as a snack or with a meal for lunch or dinner.

Notes

Low cost
Shortcut: Perfect Hard Boiled Chicken Eggs.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: CHINESE,APPETIZERS / SNACKS,EGGS - ALL,Eggs - Chicken,SIDES
King Oyster Mushroom Spring Rolls
February 27, 2019 Lee
2 Comments

King Oyster Mushroom Spring Rolls

Samantha Thayer, Thailand - United States.
This original recipe is from my daughter, Samantha. We had some extra King Oyster mushrooms so Samantha suggested spring rolls, and here it is. A lot of time involved with making spring rolls is the prep work making the filling. These are excellent spring rolls.
5 from 1 vote
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Prep Time 1 hour
Cook Time 10 minutes
Passive Time 1 hour
Total Time 2 hours 10 minutes
Course Appetizer, Side
Cuisine Chinese, Thai
Servings 20 spring rolls

Ingredients
  

  • 2 cups King Oyster mushrooms, diced
  • 1 cup spring onions, sliced, white and green parts
  • ⅔ cup carrot, shredded
  • 80 grams dry bean vermicelli, cooked, chopped, (2¾ oz)
  • 1-2 dashes oyster sauce
  • 1-2 dashes light soy sauce
  • handful fresh Thai Basil leaves, chopped
  • salt, to taste
  • extra light olive oil, as needed
  • vegetable oil, as needed
  • spring roll wrappers, as needed, about 20-22, thawed,
  • 1 tablespoon cornstarch
  • 1-2 tablespoons water

Instructions
 

  • Prep the mushrooms, spring onions, carrot, and heat a pot of water to boiling, add the noodles and cook until tender. Drain the noodles and chop. Here, everything is prepped.
    Now you can take your spring roll wrappers out of the freezer to thaw on the counter.
  • Heat about a tablespoon of extra light olive oil in a non stick pan, when hot, add the carrot. Saute until soft, just a few minutes.
  • Add the mushrooms to the pan and cook for a few minutes, stirring often. Goal is to soften the mushrooms, this type of mushroom does not release a lot of water so add a bit of extra light olive oil as needed. Saute for a few minutes to soften the mushrooms.
  • Add the Thai basil and stir in, saute for a minute or two. The basil adds a depth of flavor and is not overpowering.
  • When the basil is nicely wilted, add the spring onion and mix in. Add 1-2 dashes of soy sauce and oyster sauce and mix in, saute for just a minute or two. Remove from heat.
  • Add the chopped vermicelli noodles to a large bowl or pot. Add mixture from the pan and mix together, taste and season with salt as desired. Set this aside to let it cool to room temp, about 1 hour.
  • When you are ready to roll the spring rolls, open the package of spring roll wrappers, if working by yourself, you need to keep them covered with a damp cloth to prevent them from drying out. Ideally, two people would be perfect. One person to pull off each wrapper and one to fill. If the sheets dry out, they will tear when pulling them apart. There is two textures on a sheet, one side is smooth, the other side is a more rough texture.
  • Mix together the cornstarch and water in a small bowl, this is your glue.
  • Pull off one sheet and place smooth side down on a clean counter with one corner of the sheet facing you. Place a tablespoon or so of filling near the corner closest to you.
  • Fold the bottom (the corner closest to you) up over the filling.
  • Tightly roll away from you, the filling will spread some, that is fine. When the roll is just before the widest part of the pastry (left and right corners will be on the sides of the roll). Use your fingers and apply some glue to the two sides that are away from you, then fold the left and right sides towards the center. The roll should be about 5 inches long, and should look like an envelope.
  • Continue to roll away from you and just pat the seam down with your fingers. There, you just made a spring roll. Repeat this process until all the filling is used.
  • To fry these, heat about ½ inch of vegetable oil in a pan. When hot, add 5-6 spring rolls at a time and fry, turn often, until golden brown, These cook fast so keep an eye on them. Remove to paper towels to drain and fry the remaining rolls. Perfect color.
  • Let cool for a few minutes then serve hot with a dipping sauce of your choice.

Notes

Low cost per serving.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: CHINESE,: THAI,APPETIZERS / SNACKS,SIDES,VEGETARIAN
Winter Melon & Minced Pork (冬瓜香菇炒肉粹)
February 25, 2019 Lee
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Winter Melon & Minced Pork (冬瓜香菇炒肉粹)

Peng's Kitchen, Singapore.
Great sounding recipe from a friend in Singapore. This is a Chinese dish and sounds easy, and tasty.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Lunch, Main Dish
Cuisine Chinese, Singaporean
Servings 2 servings

Ingredients
  

  • 700 grams winter melon, (about 1½ lb)
  • 8 Shiitake mushrooms
  • 150 grams ground pork, (5-6 oz)
  • 1 carrot
  • 2 slices fresh ginger
  • 1 cup water
  • 1 teaspoon sesame oil
  • salt, to taste, as desired
  • extra light olive oil, as needed

For the Marinade

  • 1 teaspoon sesame oil
  • 1 teaspoon light soy sauce
  • 1 teaspoon Shaoxing rice wine
  • dash white pepper, as desired

Instructions
 

  • Add the ground pork to a bowl and add the Marinade ingredients, mix together and set aside to marinate.
  • Peel the winter melon, slice in half lengthwise and scoop out and discard the seeds. Cut the two halves into bite size cubes.
  • Chop or rangiri the carrot. Remove the stems from the mushrooms and dice the caps and finely dice the stems.
  • In a large non stick pan, heat 2 tablespoons of extra light olive oil, when hot, add the ginger and stir fry until fragrant.
  • Add the mushrooms and stir fry for 2-3 minutes to soften them.
  • Add the ground pork and mix into the mushrooms.
  • Add the melon, carrot, and water. Heat to a boil, reduce heat to a simmer and cover. Cook until the melon is tender, stirring occasionally.
  • Drizzle in the sesame oil, taste, and season with salt as desired. Place in a serving bowl and serve family style. Enjoy.

Notes

Low cost per serving.
Rangiri cut for carrots - to cut carrots like this, cut a piece of the carrot off at an angle, then rotate the carrot ¼ turn, cut another piece off at an angle, repeat the turning and cutting. This makes for bite size pieces that gives more surface area per piece. This is a perfect shape for soups, stews, Japanese curry, simmered dishes.
* Best Value $1 or Less per Serving,: CHINESE,: SINGAPOREAN,PORK,SOUPS, STEWS, CHILI
Bitter Gourd & Tomato Soup (苦瓜番茄汤)
February 19, 2019 Lee
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Bitter Gourd & Tomato Soup (苦瓜番茄汤)

Peng's Kitchen, Singapore.
This is a Singaporean Chinese soup and it sounds delicious as well as easy to make. This is essentially how most soups in Asia are made.
Print Recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Lunch, Main Dish
Cuisine Chinese, Singaporean
Servings 2 servings

Ingredients
  

  • 1 large bitter gourd
  • 4 plum tomatoes
  • 2 carrots
  • 2 slices fresh ginger
  • 350 grams pork ribs, (12 oz)
  • 2½ liters water, (2½ quarts)
  • salt, to taste

Instructions
 

  • Cut the ribs between each bone. Cut the bitter gourd in half lengthwise and scoop out seeds with a spoon, cut each half of the gourd lengthwise into 2 or 3 strips then cut each strip into 1 inch pieces. Remove stem end of the tomatoes and cut into quarters. Chop the carrots into bite size pieces, Rangiri method works well for this. And finally, cut 2 slices from a piece of ginger.
  • Add all ingredients except the salt, to a large pot, and add the water.
  • Bring to a boil then reduce to a simmer, skim off any foam on the top, and cook for 2 hours.
  • Taste and season with salt as desired. Ladle into bowls and serve with rice on the side.

Notes

Low cost per serving.
Rangiri cut for carrots - to cut carrots like this, cut a piece of the carrot off at an angle, then rotate the carrot ¼ turn, cut another piece off at an angle, repeat the turning and cutting. This makes for bite size pieces that gives more surface area per piece. This is a perfect shape for soups, stews, Japanese curry, simmered dishes.
* Best Value $1 or Less per Serving,: CHINESE,: SINGAPOREAN,SOUPS, STEWS, CHILI
Chives Omelet (韭菜煎蛋)
February 18, 2019 Lee
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Chives Omelet (韭菜煎蛋)

This recipe for Chives Omelet (韭菜煎蛋) is courtesy of Rasa Malaysia. United States.
This is a Chinese dish, and the method / seasonings is shared throughout Thailand and many Asian countries.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Breakfast, Lunch, Main Dish
Cuisine Chinese
Servings 2 servings

Ingredients
  

  • 85 grams Chinese chives, or chives, or spring onion greens, (3 oz)
  • 4 chicken eggs
  • 1 1/2 tablespoons cooking oil
  • 1/8 teaspoon sesame oil
  • 1/2 teaspoon fish sauce
  • 1/2 teaspoon oyster sauce
  • pinch salt

Instructions
 

  • Slice the chives into about 1/4 inch pieces. In a non stick pan or wok, heat the oil on high heat but not smoking.
  • While the pan is heating, crack the eggs into a bowl and beat until frothy. Mix in the sesame oil, fish sauce, oyster sauce, salt, then mix in the chives.
  • Pour the eggs into the hot pan.
  • As the edges set, check the bottom.
  • When golden brown, flip the omelet over and cook until the bottom is golden brown.
  • Flip again and remove to a plate.
  • Serve family style with rice or toast for sides. Enjoy.

Notes

Low cost per serving.
 
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: CHINESE,EGGS - ALL,Eggs - Chicken
Lemongrass Chicken Wings
February 14, 2019 Lee
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Lemongrass Chicken Wings

Adapted from an internet recipe.
Sounds tasty and easy. On my to make and taste list.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 4 hours 40 minutes
Course Appetizer, Lunch, Main Dish
Cuisine Chinese
Servings 4 servings

Ingredients
  

  • 1 kilo chicken wings, tips removed, (2 lbs)
  • 1 stalk lemongrass, hard layers removed, beaten, minced, or 1 tsp powdered
  • 2 cloves garlic, smashed and minced
  • 1 shallot, minced
  • 2 teaspoons ginger, minced
  • ¼ cup fish sauce
  • 2 tablespoons lime juice
  • 2 tablespoons vegetable oil
  • 2 tablespoons light brown sugar
  • 1 tablespoon honey
  • 1 ½ teaspoons soy sauce
  • fresh cilantro, chopped, for garnish if desired

Instructions
 

  • In a mixing bowl, add the lemongrass, garlic, shallot, ginger, fish sauce, lime juice, oil, and sugar. Whisk together until the sugar is dissolved.
  • Place the wings in sturdy zip lock bag and pour the marinade into the bag. Squeeze out the air and zip the bag closed, then squish the wings around to coat them with the marinade. Place the bag in a large dish and place in the fridge for at least 4 hours and overnight for more flavor.
  • When ready to cook, preheat your oven to 180° C (350° F) and line a baking sheet with foil. Mix together the honey and soy sauce.
  • Remove the wings from the marinade and drain, discard the marinade. Place wings on the prepared baking sheet. Bake for 30 minutes.
  • 15 minutes into baking, baste the wings with the honey and soy sauce mixture. Continue baking, a few minutes before the 30 minutes are up, baste the wings one more with the honey and soy sauce mixture.
  • Remove wings to a serving platter and sprinkle with the cilantro if using.
  • Serve with sides of your choice.

Notes

Chicken wings will cost about 84 Baht/kilo (2 lbs), for 4 servings, this is about 65 cents per serving.
* Best Value $1 or Less per Serving,: CHINESE,APPETIZERS / SNACKS,CHICKEN & TURKEY
Soy Sauce Chicken Wings (Slow Cooker)
February 11, 2019 Lee
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Soy Sauce Chicken Wings (Slow Cooker)

Adapted from an internet recipe.
This is the Cantonese version of Taiwanese 3 Cup Chicken, and is tasty. This is normally made with whole plump chickens and once they have cooled completely, they are simply chopped. This recipe will use wings, drummettes (called wing sticks in Thailand) and middle wing sections (called middle wing sticks in Thailand) cooked in a slow cooker.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Course Lunch, Main Dish
Cuisine Chinese
Servings 4 servings

Equipment

  • Slow Cooker

Ingredients
  

  • 3/4 cup light soy sauce
  • 1/4 cup dark soy sauce
  • water, as needed
  • 1 - 1 ¼ kilos chicken wings, (1 - 1 ½ lbs)
  • 2 inches fresh ginger, peeled and sliced
  • 3 cloves garlic, smashed
  • 3 tablespoons sugar
  • 1 stick cinnamon
  • 2 pieces whole star anise
  • 2-3 spring onions, chopped
  • fresh cilantro, for garnish

Instructions
 

  • Prep the chicken by rinsing it, then cut the tip off, then separate the drummette (wing stick) from the middle wing (middle wing stick). You can use the tips if you like or discard.
  • Add the ginger, star anise, cinnamon, garlic, sugar, and both soy sauces to your slow cooker. Give the mixture a stir.
  • Place the wings in your slow cooker.
  • Add water as you stir the wings around to get them settled into the liquid, add just enough water to cover the wings.
  • Place the slow cooker on High setting 1 hour. Give the wings a quick stir then turn the cooker to Low setting and let cook for 2 hours. Sprinkle the chicken with the spring onion about 10 minutes before serving.
  • Use a spoon to remove the chicken to a serving platter or bowl and spoon the sauce over the wings.
  • Serve with rice or noodles, spoon sauce over the rice or noodles as desired. Enjoy.

Notes

Low cost per serving.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: CHINESE,Chicken - Slow Cooker
Baked Eggs with Saffron & Cumin
February 11, 2019 Lee
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Baked Eggs with Saffron & Cumin

Adapted from an internet recipe.
This sounds interesting and the first recipe I have seen that calls for saffron outside of rice or curry, so this is on my make and taste list for sure.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Lunch, Main Dish
Cuisine Chinese
Servings 2 servings

Ingredients
  

  • 1 tablespoon extra light olive oil
  • 1 large shallot, finely diced
  • 3 plum tomatoes, diced
  • 1 teaspoon ground cumin
  • 2 eggs
  • salt and black pepper, as desired
  • 1 pinch saffron threads, (6-8 threads)

Instructions
 

  • Preheat your oven to 160° C (325° F). Get out 2 medium ramekins (4 1/2 oz). (I will be using 2 small Pyrex baking dishes (6 oz) and will report on how that works out after I make this.) Line a baking sheet with foil.
  • Heat a non stick pan on medium to medium low and add the cumin to the dry pan, toast it briefly, stirring constantly, then remove the cumin to a small bowl.
  • Same pan, add the oil, when hot, add the onion and saute until softened.
  • Add the tomatoes and sprinkle in the cumin, stir and cook until the tomatoes have softened up, just a few minutes, season with salt and pepper as desired. Place half of the tomato mixture into each ramekin.
  • Crack and egg into a small bowl, then slide that into a ramekin. Repeat with the second egg. (I like to crack eggs in bowl first to make sure no shell fragments are in the egg.) Crumble up the saffron threads and sprinkle half on each egg.
  • Place the ramekins on the prepared baking sheet and place in the oven, bake for 20 to 25 minutes or until the whites and yolks are set. For runny yolks, bake a few minutes less.
  • Remove from the oven, sprinkle with salt and black pepper as desired and let cool for 3 minutes.
  • Serve with rice, noodles, or buttered toast, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,: CHINESE,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken
Bak Kuet Teh (Teochew)
February 3, 2019 Lee
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Bak Kuet Teh (Teochew)

Peng's Kitchen, Singapore.
This is a pork rib soup of possible Chinese origin, and this is the Teochew (Malaysian) version. This soup is garlic and white pepper based and the broth is generally light. I look forward to testing out this version, and soon.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Lunch, Main Dish
Cuisine Chinese, Malaysian
Servings 4 servings

Equipment

  • Draw String Tea Bag

Ingredients
  

  • 2 kilos pork ribs, (4 lb)
  • 4 heads garlic, cloves peeled
  • 50 grams white peppercorns, (1¾ oz)
  • salt, as desired
  • 1 draw string tea bag

Instructions
 

  • In a dry pan, add the white peppercorns and put on low heat, stirring often until fragrant. Remove the peppercorns from the pan and allow to cool.
  • Place peppercorns in a mortar and lightly crush, if no mortar, than just put a zip lock bag and lightly pound with a meat tenderizer or rolling pin.
  • Place the peppercorns in the draw string tea bag.
  • Rinse and cut ribs into 1 bone sections. Place the ribs, garlic, and tea bag with the pepper, in a large pot.
  • Add water to the pot to cover the ribs, bring to a boil for 5 minutes then reduce to a simmer and cook for 1 hour, taste the broth after about 30 minutes of simmering and season with salt as desired and remove the tea bag with the peppercorns if desired.
  • If adding daikon, hard boiled eggs, or mushrooms, add those and simmer for 15-30 minutes more.
  • Serve with rice on the side.

Notes

Th pork ribs are about 115 Baht/kilo. For 4 servings, this is about $1.80 per serving.
Variants: 1. Lamb, beef, and ox tail can be used instead of pork, increase simmering time. 2. Add daikon or carrot, sliced. 3. Add hard boiled chicken or quail eggs. 4. Add whole stemmed Shiitake or button mushrooms.
* High Cost $1.51+ per Serving,5 Ingredients or Less,: CHINESE,: MALAYSIAN,SOUPS, STEWS, CHILI