Chicken Wings with Momofuku Octo Vinaigrette

Posted on 06. Sat, 2010 by grace in Appetizers/Dim Sum, July 4th, Poultry

Courtesy of Jaden Hair, Steamykitchen.com

Instead of frying the wings, I like baking them instead as it’s easier and less messy. I dare not mention “baking is healthier too!” as wings are fattening no matter how you cook ‘em. I buy the chicken wings whole, cut them apart and freeze the tips for stock.

Noodle Stir Fry with Shrimp

Posted on 04. Wed, 2010 by admin in Asian Recipes, Chinese, East Asian, Fast Asian Recipe, GF-Adaptable, Healthy Asian, Holidays, Lunar New Year, Rice/Noodles, Seafood

Recipe from Jaden Hair of Steamy Kitchen

This is a simple noodle dish. You can use any type of noodles you want – from egg noodles to rice noodles to even thin spaghetti!

Vietnamese Iced Coffee Recipe

Posted on 02. Wed, 2010 by admin in Drinks, Fast Asian Recipe, GF-Adaptable, Sweets, Vietnamese

Vietnamese Iced Coffee (or Cafe Sua Da) is sweet, lush and almost like a dessert to me. It’s a sure pick-me-up and definitely my favorite Vietnamese drink. Here are step-by-step photos!
by Jaden Hair, Steamy Kitchen
Vietnamese Iced Coffee Recipe
You’ll need:
1) Medium coarse ground French Roast coffee: You can use any type of coffee really, many Vietnamese use Cafe Du Monde French Roast Chicory coffee, but as long as the coffee is medium coarse ground, you can use it. Fine ground coffee would fall right through the little holes of the coffee press.
2) Canned sweetened condensed milk: It’s the sweet, sticky, thick stuff – NOT evaporated milk! No substitutions here!
3) Vietnamese coffee press: You can find at any Asian market – usually [...]

Nobu’s Lobster Carpaccio

Posted on 02. Tue, 2010 by admin in Asian Recipes, Fast Asian Recipe, Fish, GF-Adaptable, Healthy Asian, Japanese, Seafood

photo and recipe adaptation from Jaden Hair
This is a fantastic recipe with a twist on carpaccio. You’ll have to get a live lobster for this recipe from Nobu Matsuhisa – frozen will just not do. The yuzu dressing recipe that’s drizzled on the lobster also makes a great salad dressing. Another great adaptation of this recipe is to use thinly sliced sushi-grade raw fish.

Chinese Tea Eggs

Posted on 02. Thu, 2010 by admin in Appetizers/Dim Sum, Asian Snacks, Chinese, GF-Adaptable, Healthy Asian, Lunar New Year, Vegetable/Tofu

This is a great dish for Chinese New Year! The eggs symbolize golden nuggets (wealth) at a Chinese New Year feast.
To get the intricate marbled effect, make sure you tap the egg hard enough to create the cracks so that the soy/tea can get through. The longer you steep the tea eggs, the darker the design.

Chinese Broccoli Beef

Posted on 01. Tue, 2010 by admin in Chinese, East Asian, Fast Asian Recipe, Meat

The secret ingredient to the absolute best Broccoli Beef is Chinese black vinegar, which adds a mellow sweet tang. If you don’t have Chinese black vinegar, substitute it with a good, dark balsamic vinegar. Speaking of sauce, there’s nothing I detest more than goopy brown sauce that normally drags this dish down at most Chinese restaurants.I want my broccoli to be tender-crisp and taste like broccoli, not like cornstarchy brown goop. The secret is to cook the broccoli separate and to use minimal amount of cornstarch – but only in the steak marinade. We’ll simmer the sauce to let it thicken naturally.

Firecracker Shrimp

Posted on 01. Fri, 2010 by admin in Appetizers/Dim Sum, Asian Recipes, Asian Region, Chinese, Dumplings, East Asian, General Asian, Holidays, Lunar New Year, Seafood

Firecracker Shrimp Recipe

Pork and Mango Potstickers

Posted on 01. Fri, 2010 by admin in Appetizers/Dim Sum, Asian Region, Chinese, Dumplings, East Asian

In college, my girlfriends and I would get together and have potsticker, or dumpling, parties. We’d set the filling ingredients in the middle of the table and we’d sit and fold dumplings. Hun- dreds of ’em! We would devour a big batch that evening and then divvy up and freeze the rest for a rainy or lazy day.
You’ll want to buy the round dumpling wrappers, also called “potsticker” or “gyoza” wrappers. Square wonton wrappers are too thin to use for fried potstickers (though the same filling in- gredients in this recipe make fabulous wontons (see page 61 on how to fold wontons).
Once you have the right type of wrapper, and all the ingre- dients at hand, making homemade dumplings take [...]

Chinese Lettuce Cup Appetizers

Posted on 01. Fri, 2010 by admin in Appetizers/Dim Sum, Asian Recipes, Asian Region, Chinese, East Asian, Fast Asian Recipe, GF-Adaptable, Healthy Asian, Holidays, Lunar New Year

This is a great recipe for Lunar New Year – it’s simple to make and the lettuce symbolizes “growing wealth”! The filling recipe is very flexible – you can use ground turkey, chicken, pork or beef. And the mandarin oranges on top gives it a wonderful freshness.

100 Blossoms

Posted on 01. Thu, 2010 by admin in Asian Recipes, Asian Region, Chinese, East Asian, Fast Asian Recipe, GF-Adaptable, Healthy Asian, Holidays, Lunar New Year, Vegetable/Tofu

This dish is meant to wish you a blossoming and beautiful beginning in the new year. Mom chose broccoli and cauliflower for their plentiful florets, and the carrot slices to add an important splash of vibrant color to the dish. The swirly egg white sauce is luxurious, you can also add cooked crab meat to the sauce as well, which is what my mom prefers.
Serves 4