Ginger

Chicken And Udon In Coconut/Chili Soup

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Chicken And Udon In Coconut/Chili Soup

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While this soup might seem a bit in the style of Thai food, it actually isn´t, but rather, it is a combination of things I love to be in my food – juicy simmered or roasted chicken, coconut/chicken broth, ginger, garlic, Ichimi togarashi, furikake, cilantro, Thai sweet chili sauce, and udon noodles, items you can usually find at all times in my fridge and in my cup board.
Not Thai at all, but rather a fusion of food/ingredients from different countries/cultures, combined to form their own, delicious bond, without being too complicated to prepare with ease in a short time, or being too heavy on the wallet. 🙂
In fact, if you already have leftover cooked (or roasted) chicken in your fridge, the whole process of assembling and finishing this dish will not take more than a few minutes 🙂
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Pls note :
Adjust the quantities and use of all the ingredients according to your own moods, taste buds and their availability.  🙂

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Bon Appétit !   Life is Good !
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Click here for more  Soup  on ChefsOpinion
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Click here for more  Chicken  on ChefsOpinion
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Click here for more  Coconut  on ChefsOpinion
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Chicken And Udon In Coconut/Chili Soup

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Chicken And Udon In Coconut/Chili Soup

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Chicken And Udon In Coconut/Chili Soup

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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SINGAPORE NOODLES (SINGAPORE MEI FUN) 新洲米粉, 星洲炒米, 星洲米粉)

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Having  traveled the world long before I moved to Singapore to live and work there in the early 80’s, I remember how much I was looking forward to finally learn how to prepare “real” Singapore Noodles. By then I had enjoyed them in many Chinese restaurants all over the world and they had become a trustworthy (most of the time, anyway) shoe-in if nothing else appealed on the menu to my at that time still rather newfound love of Chinese food . Much to my surprise, there were no Singapore Noodles to be found anywhere 😦
It then did not take me long to find out that Singapore Noodles are NOT a Singaporean dish but have probably been invented years earlier in Hong Kong.
(As far as I know, the verdict of its true origin is still not entirely agreed upon) 🙂
While there are many different variations, the most common one I have encountered in my travels and here in the USA contain rice sticks, curry, scallions, soy, garlic, ginger, vegetables, shrimp and chicken or pork.
The following version is more or less the one I have cooked for many years, only making slight changes to the ingredients if something is not readily available or leftovers beg to be utilized, such as roast pork, squid, bok choy, celery, etc.
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Bon Appétit !   Life is Good !
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Click here for more  Asian Style Noodles  on  ChefsOpinion
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Singapore Noodles

Singapore Noodles

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Singapore Noodles

Singapore Noodles

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Singapore Noodles

Singapore Noodles

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Jamaican Jerk Chicken

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While  there are a million and one jerk chicken recipes out there, the basic seasoning is usually brown sugar or molasses, all spice, garlic, cinnamon, scotch bonnets (as much as you can handle), ginger, thyme, nutmeg and salt. Most folks I know also add soy sauce and scallions (I do).
Then, if you have a wood burning grill, grill very slowly, covered until the chicken is charred on the outside and juicy on the inside. Since I don’t presently have a proper grill, I started my jerk chicken in a cast iron grill pan and after a light char developed, covered it and finished cooking it in the oven. The result was a very tasty, very juicy, close to perfection jerk chicken 🙂
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Bon Appetit !   Life is good !
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P.S.
As I was cooking this inside the house, I used all dry herbs and spices.
However, for a more authentic experience, if cooking outside on a wood grill, you want to use fresh spices and herbs, minced and mixed with the soy sauce to a paste and rubbed into the chicken and its cuts. Cooking this on a covered grill will develop the flavorful smoky taste associated with authentic jerk chicken.
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Jamaican Jerk Chicken

Jamaican Jerk Chicken

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Jamaican Jerk Chicken

Jamaican Jerk Chicken

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Crispy Fried Noodle Pillow With Braised Pork Belly In Oyster Sauce

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If  there is a heaven, ( I know for sure that there is a hell), I believe this dish will be served there at least once a month……….
Crispy fried noodles and braised pork belly – a match made in heaven, available for us sinners now – down here on earth, no less 🙂
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Bon Appetit !   Life is Good ! 
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Crispy Fried Noodle Pillow With Braised Pork Belly In Oyster Sauce

Crispy Fried Noodle Pillow With Braised Pork Belly In Oyster Sauce

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Crispy Fried Noodle Pillow With Braised Pork Belly In Oyster Sauce

Crispy Fried Noodle Pillow With Braised Pork Belly In Oyster Sauce

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Beef , Shiitake And Mung Bean Noodles In Ginger/Garlic Broth

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Here  you have one of these dishes were you can have a meal fit for a king with a minimum effort of labor and a very reasonable cost of ingredients.
Just plan ahead and either cook the beef the day before you want to eat the soup, or, if you want to have it for dinner after work, start the beef and it’s broth as soon as you get up in the morning. Bring it to a simmer, let it cook for as long as you can before you leave the house, then just let the beef cool in the broth until you get home. Also at that point, soak the shiitake in some of the hot broth during the day. From there it will only take another 10 minutes to finish this sexy beauty (the time to cook the noodles) and voilà ! –  ready for a soup as good (or better) as you can get in your favorite noodle-house. 🙂

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Bon Appetit !   Life is Good !
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Beef , Shiitake And and Mung Bean Noodles In Ginger.Garlic Broth

Beef , Shiitake And Mung Bean Noodles In Ginger/Garlic Broth

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Beef , Shiitake And and Mung Bean Noodles In Ginger.Garlic Broth

Beef , Shiitake And Mung Bean Noodles In Ginger/Garlic Broth

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Preparation :
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To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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Coconut Soup With Silkened Chicken & Snow Peas



While  a genuine Thai, Indonesian, Indian or any other “genuine” coconut soup can be wonderful if properly prepared, sometimes it is impractical to go to the full length of dozens of ingredients just to have a quick, flavorful and economic soup. If you find yourself in such a situation, you might want to try this simple preparation, which can be enjoyed after no more than fifteen minutes from start to finish. Of course, I am all for authentic recipes and I believe we must make an effort to make sure that under normal circumstances and whenever practical, we don’t make unnecessary short cuts because we are lazy.  But sometimes, if you want something tasty and can’t do the big production for whatever reason ………., well, I am sure you’ve got the point 🙂



Bon Appetit !   Life is Good !


Coconut Soup With Silkened Chicken & Snow Peas

Coconut Soup With Silkened Chicken & Snow Peas

Coconut Soup With Silkened Chicken & Snow Peas

Coconut Soup With Silkened Chicken & Snow Peas



Preparation :

marinade diced chicken breast in soy sauce, lime juice, kosher salt, five spice powder, grated ginger and garlic paste, add corn starch, mix well

marinade diced chicken breast in soy sauce, lime juice, kosher salt, five spice powder, grated ginger and garlic paste, add corn starch, mix well

cook pasta of your choice, drain, blanch snow peas, shock in icewater, drain,  heat chicken stock seasoned with kosher salt, cayenne, garlic paste, grated ginger

cook pasta of your choice, drain, blanch snow peas, shock in ice water, drain, heat chicken stock seasoned with kosher salt, cayenne, garlic paste, grated ginger

add coconut milk, simmer for three minutes

add coconut milk, simmer for three minutes

after simmering snpw peas one minute, schock in ice water

after simmering snow peas one minute, shock in ice water

add fresh shiitake mushrooms and chicken to simmering stock, simmer for three more minutes

add fresh shiitake mushrooms and chicken to simmering stock, simmer for three more minutes

add pasta and snow peas to serving bowl

add drained pasta and snow peas to serving bowl

ladle soup with chicken and shiitake on top of pasta and snow peas

ladle soup with chicken and shiitake on top of pasta and snow peas

sprinkle with chili flakes and chopped cilantro

sprinkle with chili flakes and chopped cilantro

Coconut Soup With Silkened Chicken & Snow Peas

Coconut Soup With Silkened Chicken & Snow Peas

Coconut Soup With Silkened Chicken & Snow Peas

Coconut Soup With Silkened Chicken & Snow Peas

Coconut Soup With Silkened Chicken & Snow Peas

Coconut Soup With Silkened Chicken & Snow Peas



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Korean Dinner – Bulgogi, Gamjajorim, Kimchee & Sukju Namul



Tonight  (Tuesday) my fridge and cupboard were nearly empty and the best thing I had at hand was a great looking rib eye steak. I did not feel like having  just a plain old steak from the grill, so when I saw the mung bean sprouts and the cooked potatoes, first some Asian, then some Korean recipes started to dance around my head and I decided on this menu, which turned out to be just the flavors and textures I craved and they sure hit a home run with my tastebuds 🙂


Bon Appetit !   Life is Good !


Click here for  Kimchi  (Kimchee)  recipe


Bulgogi, Kimchi, Sukyu Namul,

Bulgogi, Kimchi, Sukyu Namul & Gamjajorim

Bulgogi

Bulgogi



Preparation :

rib eye steak

rib eye steak

rib eye steak most fat removed (leave some on)

rib eye steak most fat removed  (leave some on for better taste and texture)

sliced rib eye steak

sliced rib eye steak

sliced beef, scallions, onions

sliced beef, scallions, onions

pineapple, (for tenderizing purpose, (traditionally use asian pear), onion, ginger, garlic, blend until smooth

pineapple, (for tenderizing purpose, (traditionally use asian pear), onion, ginger, garlic, blend until smooth

season with kosher salt, black pepper, brown sugar, soy sauce, sesame oil, blended pinepple mix, mix well, marinade for 30 minutes (for a tough cut of beef such as top round, marinade up to 8 hours)

season with kosher salt, black pepper, brown sugar, soy sauce, sesame oil, blended pinepple mix, mix well, marinade for 30 minutes (for a tough cut of beef such as top round, marinade up to 8 hours)

Meanwhile, blanch mong bean sprouts in salted, boiling water for 20 seconds, drain, shock in ice water, drain

Meanwhile, blanch mong bean sprouts in salted, boiling water for 20 seconds, drain, shock in ice water, drain again

add sliced scallions, season with kosher salt, cayenne pepper, soy sauce, sesame seeds, sesame oil

add sliced scallions, season with kosher salt, cayenne pepper, soy sauce, sesame seeds, sesame oil

Sukja namul

Sukja namul

heat sliced potatoes with honey, soy sauce, kosher salt, cayenne pepper, when heated through check/adjust seasoning, add white sesame seeds

heat sliced potatoes with honey, soy sauce, kosher salt, cayenne pepper, when heated through check/adjust seasoning, add white sesame seeds

sukju namul

sukju namul

grilling bulgogi

grilling bulgogi

Bulgogi, Kimchi, Sukyu Namul,

Bulgogi, Kimchi, Sukyu Namul,

Bulgogi

Bulgogi



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Steamed Pork Buns (Baozi)

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Today’s  early dinner was so delicious, easy and fast to prepare. I now get my dumpling and bun dough fresh from my Chinese neighborhood restaurant, so dumplings and steamed buns are much more often to be found on my dinner table. To prep the stuffing only takes a few minutes, steaming the buns another 20 minutes or so. Great food in a snap 🙂
The stuffing for these buns was ground pork, finely chopped white cabbage, sesame oil, egg white, salt, pepper, garlic paste and grated ginger. Stuff the buns, arrange on oiled paper sheets in steamer, steam for twenty minutes and – bingo !

Bon Appetit !   Life is good !
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Steamed Pork Buns (Baozi)

Steamed Pork Buns (Baozi),  Sriracha, Wasabi

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Steamed Pork Buns (Baozi)

Steamed Pork Buns (Baozi)

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Steamed Pork Buns (Baozi)

Steamed Pork Buns (Baozi)

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Beautiful Charger

Beautiful Charger

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Steamed Pork Buns (Baozi)

Steamed Pork Buns (Baozi)

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Steamed Pork Buns (Baozi),  drizzled with dipping sauce  ( soy sauce, garlic paste, lime juice, chili oil)

Steamed Pork Buns (Baozi),
drizzled with dipping sauce
( soy sauce, garlic paste, lime juice, chili oil)

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(You don’t have to watch it, just click once)   Thank you 🙂
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Sauteed Vegetables In Ginger / Garlic Cream With Fan

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Last
 night’s dinner could have been sooooo healthy, if  I’d have stuck to olive oil instead of butter and no heavy cream.
But then again,  what is life without love, food and drink as good and rich as possible.
(Well, for me, anyway)
So, there you have it, an almost healthy dinner, great tasting and not too shabby looking either 🙂

Bon Appetit !   Life is Good !

For FAN  (chinese steamed rice) recipe, click here

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Sauteed Vegetables In Ginger / Garlic Cream

Sauteed Vegetables In Ginger / Garlic Cream

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Green Lip Mussels, Lai Fen Rice Sticks And Chopped Broccoli Rabe In Red Curry / Coconut Soup

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Last night I wanted to have a spicy snack at around midnight. Had to be quick and easy. Here is what I prepared. It took about 3 minutes of actual prep time and less than 15 minutes from start to finish. (I had some blanched rapini and cooked lai fen in the fridge from yesterday’s lunch and green lips on the half shell in the freezer). What a convenient product fresh frozen seafood is. If you make sure you buy quality merchandise and handle it with care, frozen seafood will make for a great snack or quick meal in no time. This soup was just awesome  🙂
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Green Lip Mussels, Lai Fen Rice Sticks And Chopped Broccoli Rabe In Red Curry/Coconut Soup

Green Lip Mussels, Lai Fen Rice Sticks And Chopped Broccoli Rabe In Red Curry / Coconut Soup


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Ingredient’s :
Green lip mussels,   frozen, on the half shell
Lai fen rice sticks,   cooked, tossed with sesame oil
Rapini,   blanched, coarsely chopped
Clam juice,
Coconut milk,
Tomato,   chopped
Onion,   julienned
Chilis,   julienned
Scallions,   sliced
Almonds,   slivered
Limes,   juiced
Curry powder,
Turmeric,
Garlic,    paste
Ginger,   grated
Fish sauce,
Red curry paste,   canned
Maggi seasoning,
Scotch bonnet sauce,
Kosher salt,
Peanut oil,   to saute

Method :

Saute onions in peanut oil until translucent, add tomatoes and chilis, saute for one minute. Add curry paste, garlic, ginger, curry powder, turmeric and almonds and saute until fragrant. Add all other ingredients except mussels, noodles and cilantro and simmer for 7 minutes. Strain. Add mussels and noodles. Return to heat until heated through. Remove from heat.  Add fish sauce and scotch bonnet sauce to taste  (be careful with the fermented fish sauce, check  HERE   first).  To serve, top with cilantro.
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