bok choy

Pork Soup With Pork & Leek Dumplings, Baby Bok Choy And Scallions

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This will be my last meal in 2014. It fit’s the occasion of a New Years Eve Diner well for me, since I adore pork dumplings in soup and it is the perfect dish to devour while watching TV . Bella and I are spending the evening watching movies and every hour on the hour the fireworks from around the world. It started of with Sidney a couple of hours ago, which, as usual, had one of the most spectacular displays. Later when the clock strikes midnight here in Florida, we’ll go outside and watch the fireworks at the nearby airport live from our backyard. Not as glamorous as the one in Sidney, but………..
After that we will enjoy a night cup of hot chocolate and doughnut holes with caramelized pineapple and banana.
Boy, how things have changed for me from just a few years back :-).
Nowadays, I leave the wild partying to the kid’s and the kid’s at heart. Strangely enough, I don’t miss the partying a bit. (Yet?)
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Happy New Year ! God Bless !

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Pork Soup With Pork & Leek Dumplings, Baby Bok Choy And Scallions

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Preparation :
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To read instructions, hover over picture
To enlarge pictures and read instructions, click on pictures
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: for dumpling filling, mix ground pork, grated ginger, garlic paste, finely diced water chestnuts, salt, cayenne pepper and sesame oil, wrap with dumpling wrappers, simmer in pork broth until done, about 4 minutes

: season broth with kosher salt, chili oil, sesame oil, grated ginger and garlic paste, ass bok choy

: simmer bok choy for no more than 2 minutes, to serve, add sliced scallions

: Pork Soup With Pork & Leek Dumplings, Baby Bok Choy And Scallions

: Pork Soup With Pork & Leek Dumplings, Baby Bok Choy And Scallions

: Pork Soup With Pork & Leek Dumplings, Baby Bok Choy And Scallions

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Chinese Beef Tripe And Egg Noodle Soup With Bok Choy And Chili (Mondongo Chino) (Kuttelsuppe Mit Nudeln)

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I have taken to the habit of having Pho at “Pho 79” in Davie, while I wait for the nice Ladies at “Davie Coin Laundry” to take care of one of my lesser liked weekly chores. Both establishments are by far the best of their kind in this area (Ft Lauderdale to the Keys and across to Ft Meyers), so I am really lucky to have found both.
Now to the point :
While the Pho at Pho 79 far outshines any other Pho around here, if you eat like I do, you will pay the price. Mind you, this is in a strip mall, no decor, no service to speak of, very run down environment and I really only go there to enjoy the Pho, but if I want a decent portion my bill comes to a whopping $24.00 without tip . This includes a diet coke, a large Pho and one portion each of extra noodles, tendon and tripe. While this might sound like a lot, it really isn’t. Yes, there is a huge amount of broth, but inside is a VERY small amount of noodles, a minuscule quantity of paper thin (as it supposed to be sliced) brisket and a tiny (I guess maybe 0.5 oz of each tendon and tripe. The additional side orders are only slightly bigger. So, while all this leaves you full for about one hour, it is mostly broth you consume, excellent prepared food but at a hefty price.
Onward to the solution – making my own tripe and noodle soup, TWO large bowls of soup with LOT”S of noodles, tripe and greens for a total of about $ 8.00 🙂
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Bon Appetit ! Life is Good !
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Chinese Beef Tripe And Egg Noodle Soup With Bok Choy And Chili (Mondongo Chino) (Kuttelsuppe Mit Nudeln)

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Pho at PHO 79 :
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pho at PHO (great taste but as you can see, mostly broth and herbs)

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Preparation of Chinese Beef Tripe And Egg Noodle Soup :
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blanche tripe in saltwater 3 times

beautiful 🙂

cut into stripes, not too fine so when cooked soft they retain some texture, cook until almost tender, strain

finish cooking with chilies, kosher salt, grated ginger and garlic paste, strain, keep hot

chinese egg noodles

cook in saltwater for about two minutes, strain, toss with sesame oil

place noodles in serving bowl

top with blanched bok choy

beef stock, (for recipe, click here)
fortified with star anis, garlic paste, grated ginger and seasoned with salt, pepper and fish sauce

to serve, top noodles with broth, tripe and scallions, drizzle with chili oil

Chinese Beef Tripe And Egg Noodle Soup With Bok Choy And Chili (Mondongo Chino) (Kuttelsuppe Mit Nudeln)

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Peanut Glazed Pork Medaillons With Bok Choy In Oyster Sauce

Here is a recipe sure to tempt you if you like to have a tasty and exotic meal but do not have the time nor desire to prepare an elaborate, complicated meal, which is what happened to me today. I just finished my first week of work after two months of vacation, so my spirit and energy has been slightly drained this weekend. After cleaning the apartment, taking care of Bella, doing the shopping and a bunch of other chores, cooking an elaborate meal was not exactly at the forefront of my mind. Eating a good meal on the other hand ……..
So here is what I came up with. This was very delicious, yet simple and easy to prepare. You will be able to easily knock this out in about 15 minutes 🙂
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Bon Appetit ! Life is Good !
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For Peanut Sauce Recipe Click Here
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Peanut Glazed Pork Medaillons And Bok Choy In Oyster Sauce

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Preparation :
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saute onions and garlic paste in peanut oil

saute onions, grated ginger and garlic paste in peanut oil

add blanched baby bok choy and mild chilis

add blanched baby bok choy and mild chilies

add oyster sauce, soy sauce, sriracha and sesame oil, simmer until bok choy is heated through, check / adjust seasoning

meanwhile, saute pork medaillons on both sides, when almost done, add peanut sauce and a few drops of water, remove from heat, mix well untill medaillons are completely covered with sauce

meanwhile, saute salt and pepper seasoned pork medaillons on both sides, when almost done, add peanut sauce and a few drops of water, remove from heat, mix well until medaillons are completely covered with sauce

ready to plate…

plate bok choy and a small side dish with peanut sauce for dipping

arrange glazed pork medaillons on bok choy

Peanut Glazed Pork Medaillons And Bok Choy In Oyster Sauce

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Pork And Spinach Dumplings With Bok Choy And Straw Mushrooms In Chili Broth

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I used to go through the trouble of making my own dumpling wrappers and steamed bun dough for my Asian dishes. A few weeks ago I had dinner at my neighborhood Chinese restaurant and I asked the owner if he would be willing to sell me some of the fresh wrappers for Jiaozi (steamed or boiled dumplings) and Baozi (steamed buns). To my big surprise, he agreed! Since then, I usually go at least once a week and get me some fresh wrappers for the days meal. Why not get them fresh, good quality, cheap and ready made if you can. However, I still like to make my own fillings, somehow I prefer to know exactly what’s in them 🙂
The filling for the boiled dumplings I prepared today consisted of the following:
Ground pork, chopped blanched spinach, whisked egg white, chopped water chestnuts (for crunch), salt, cayenne, sesame oil. Putt about one teaspoon of filling onto each wrapper, moist edge with water, fold over and squeeze the edges shut. Add to salted boiling water, reduce to simmer and cook until done. drain and add to soup or eat plain with a dipping sauce.

Bon Appetit ! Life is Good !
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Pork And Spinach Dumplings With Bok Choy And Straw Mushroom In Chili Broth

: saute garlic paste in peanut oil

: add chicken broth, pricked chilis and straw mushroom

: add grated ginger, let simmer 15 minutes

: add bok choy, drizzle with sesame oil

: meanwhile, cook dumplings in salted water

: strain dumplings, put in bowl, top with soup, drizzle with sesame oil, sprinkle with fried garlic

: Pork And Spinach Dumplings With Bok Choy And Straw Mushrooms In Chili Broth

: Pork And Spinach Dumplings With Bok Choy And Straw Mushrooms In Chili Broth

: Pork And Spinach Dumplings With Bok Choy And Straw Mushrooms In Chili Broth

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Hans’ Gnocchi & Strip

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This dish has everything I love: Steak, gnocchi, mushrooms, bok choy, wasabi and a few more other goodies, seasoned with lots of garlic paste and sriracha and – voilà, great comfort food prepared in a snap (I did have leftover gnocchi I had made the day before).

Bon Appetit ! Life is Good !
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For Gnocchi Recipe Click Here
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Hans’ Gnocchi & Strip

: season strip steak with kosher salt and cayenne pepper, grill to your preferred doneness

: meanwhile, saute mushroom in peanut oil

: add garlic paste, onions and red peppers

: add bok choy

: add gnocchi

: sprinkle with freshly grated parmesan

: top with strip, top with wasabi

: Hans’ Gnocchi & Strip

: Hans’ Gnocchi & Strip

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Steer Neck Soup

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This was the perfect dinner for yesterday’s cold evening. First a big bowl of this soup, then outside on the terrace by the lake for a night-cup, wrapped in two blankets and a few glasses of hot “Glühwein mit Schuss” (mulled wine with rum). Great evening 🙂

Bon Appetit ! Life is Good !

Note : If you can not procure steer neck, substitute beef or veal neck. The taste will be slightly less “beefy”

Steer Neck Soup With Egg And Horseradish

: slowly simmer sliced steer neck in salted water for one hour

: after one hour, add scallions, a small amount of tomato paste, star anis, lime juice, garlic paste and grated ginger

: simmer until meat is tender, about two hours more, remove scallions, add small potatoes

: cook until potatoes are tender, add tomatoes, red peppers, bok choy and white cabbage

: bring to a simmer again, remove from heat, add sriracha, salt and maggi seasoning to taste

: to serve, sprinkle with chopped cilantro

: Steer Neck Soup

: for individual portions, add a fresh egg yolk

: top meat with horseradish

: Steer Neck Soup With Egg And Horseradish

: Steer Neck Soup With Egg And Horseradish

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Stir Fried Crimini & Bok Choy In Special Sauce

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The seasoning for this dish is composed of some of my basic, always present larder items : Sriracha, hoi sin sauce, ketchup, roasted garlic puree, maggi seasoning, sesame oil, white wine or sherry wine. The ratio of each individual item can vary from dish to dish, from main ingredient to main ingredient, but all together it makes for a great, versatile, delicious and simple sauce. If the dish is dry by nature, you might want to add a bit of stock to thin the sauce a bit.
(Don’t scoff at the ketchup ! It adds acidity, sweetness and color) 🙂

Bon Appetit ! Life is Good !
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Stir Fried Crimini & Bok Choy In Special Sauce

: stir fry crimini until starting to brown

: add onion and garlic puree, saute until fragrant

: add white part of bok choy, saute two minutes

: add bok choy leaves, red pepper julienne, sauce ingredients

: saute one minute, check/adjust seasoning

: serve with Chinese steamed rice, sprinkle with scallions and sesame seeds

: Stir Fried Crimini & Bok Choy In Special Sauce

: Stir Fried Crimini & Bok Choy In Special Sauce

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Breakfast Of Champions # 29 – ”Sauteed Italian Sausage, Chorizo, Bok Choy & Cauliflower”

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I Didn’t get much sleep last night, so I needed a light but satisfying breakfast at 6.00am.
At first I wanted to add some potatoes, but then decided against it in order leave room for later when a nice lunch was called for 🙂

Bon Appetit ! Life is Good !
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Sauteed Italian Sausage, Chorizo, Bok Choy & Cauliflower

Saute italian sausage in olive oil

Add garlic paste and onion julienne

Add bok choy and blanched cauliflower, season with kosher salt and sriracha. To plate, sprinkle with chili flakes

Sauteed Italian Sausage, Chorizo, Bok Choy & Cauliflower

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牛肉焼きうどん (Gyūniku Yakiudon) Beef Yaki Udon

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Today’s lunch 🙂
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Bon Appetit ! Life is Good !
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Click here for more udon noodles on ChefsOpinion
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牛肉焼きうどん ( Gyūniku Yakiudon ) Beef Yaki Udon

Cut flank steak into thin slices, marinate with soy sauce, garlic paste, grated ginger, sriracha, mirin and corn starch. Saute in peanut oil.

Add straw mushroom, saute another minute.

Add blanched bok choy and bean sprouts, saute until heated through.

Add freshly cooked and drained udon noodles, hoi sin sauce, soy sauce, sriracha and maggi seasoning. mix well.

Add freshly cooked and drained udon noodles, hoi sin sauce, soy sauce, sriracha, maggi seasoning and chicken stock. Mix well. To serve, top with more bean sprouts and sprinkle with cilantro.

牛肉焼きうどん G( Yūniku Yakiudon ) Beef Yaki Udon

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Asian Style Chicken Wings in Oyster Sauce

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Asian Style Chicken Wings

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This is one of the dishes I could eat three times a week without getting tired of it anytime soon.
Breakfast, lunch, dinner, snack. Feed me anytime with this stuff and I’ll be happy 🙂
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: Asian Style Chicken Wings

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Ingredient’s :

Chicken wings,
Bok choy, cut into large pieces
Red peppers, cut into triangles, keep stems and leaf’s seperate
Dry shiitake mushrooms, soaked in warm water
Onions, large diced
Garlic, paste
Ginger, grated
Peanut oil,
Chicken stock,
Sherry wine,
Oyster sauce,
Hoisin sauce,
Soy sauce,
Sesame oil,
Kosher salt,
Cayenne pepper,

Method :

Saute seasoned wings in peanut oil until almost cooked trough. Remove from heat to absorbent paper. Saute onions, peppers, bok choy stems, garlic and ginger until fragrant. Add sauces and sesame oil, wings, shiitake, scallions and bok choy leaves. Mix well, serve with fan. (chinese steamed rice)

Recipe for “Fan”

Bon Appetit ! Life is Good !

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