Peanut oil

Beef Udon (Niku Udon) 肉うどん

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Beef Udon (Niku Udon) 肉うどん

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Very few beautiful, heart and belly-warming dishes are as easy to prepare as these beef-noodles. At times I have eaten the noodles just with broth, at other times I have eaten the meat just by itself or over steamed rice. Any way I choose, I enjoy each one of them, but of course, the whole schamuckas as shown on this page is the very best of them. 🙂
I especially love the simplicity of the preparation. Hot broth, udon noodles and caramelized beef and caramelized scallions and voilà – culinary heaven has been reached ! 🙂
(In Japan, one usually adds a few slices of fish cake ( Narutomaki ), but I can do without that……..
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Bon Appétit !   Life is Good !
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Beef Udon (Niku Udon) 肉うどん

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Beef Udon (Niku Udon) 肉うどん

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Beef Udon (Niku Udon) 肉うどん

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Caramelized Beef only

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Udon in Broth only

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Preparation :
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” Phoenix Claws ” 豉汁凤爪 (Braised Chicken Feet In Fermented Black Bean Sauce)

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” Phoenix Claws ” 豉汁凤爪 (Braised Chicken Feet In Fermented Black Bean Sauce)

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JUST GET OVER IT !!!!!
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Get over the mental hurdle, that is 🙂
It might take  a little pressure and daunting from your fellow diners for you to try this wonderful snack for the first time.
But, if you love chicken skin (who doesn´t  ??? ), this dish is for you. You might even get addicted to it if you are lucky enough to eat them prepared by a knowledgable chef or home cook (Grandma knows best) 🙂 Or, easier yet, just follow my recipe.
There is a tiny bit of meat on these, but don´t bother looking for it, just suck the skin in its delicious sauce off the bone and you´re good.  There is a reason that this is one of the most-loved snacks in China and many other places in Asia. Some Latin/Caribbean countries and Islands are also hotbeds for chicken feet.
The lesson here ? – Don’t knock it before you try it !!!
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Bon Appétit !   Life is Good !
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Pls note :
This is a recipe which I modified for my very own, personal taste. Follow the recipe and try it – then, if you prefer, adjust the seasoning to your own preference 🙂
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Click here to read all about  Chicken Feet
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Click here to find more  Chicken Feet  from all over the World
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” Phoenix Claws ” 豉汁凤爪 (Braised Chicken Feet In Fermented Black Bean Sauce)

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” Phoenix Claws ” 豉汁凤爪 (Braised Chicken Feet In Fermented Black Bean Sauce)

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” Phoenix Claws ” 豉汁凤爪 (Braised Chicken Feet In Fermented Black Bean Sauce)

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” Phoenix Claws ” 豉汁凤爪 (Braised Chicken Feet In Fermented Black Bean Sauce)

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” Phoenix Claws ” 豉汁凤爪 (Braised Chicken Feet In Fermented Black Bean Sauce)

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Preparation :
To read instructions, hover over pictures
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Szechuan Beef Noodles

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Szechuan Beef Noodles

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The food at our house is usually flavorful and piquant, but not “fiery hot”.
However, once in a while, I crave Szechuan food. Not the watered down version you get in Western influenced restaurants, but the real, Szechuan deal. ( When you look at the pictures of the noodles with sauce below, that bright red comes from the Szechuan chili oil and Szechuan chili paste) If you prepare this recipe, you might want to add the chili oil and chili paste at the end (STEP 2),  in VERY small increments, until you reach a level of hotness that almost hurts. The beauty of Szechuan peppers is the fact that after a few seconds of eating them, your mouth becomes almost numb, to the point where you can tolerate spice to a level you did not previously imagine you could.
This might sounds a bit like a bit of senseless torture (to the novice to Szechuan cuisine it certainly is), but it will also provide you with an extreme satisfaction of your taste buds 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Beef  on  ChefsOpinion
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Szechuan Beef Noodles

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Szechuan Beef Noodles

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Szechuan Beef Noodles

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Szechuan Beef Noodles

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Szechuan Beef Noodles

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Szechuan Beef Noodles

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Preparation :
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Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)

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Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)

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There is not much one can say about Plasas – essentially, it is a simple chicken stew. On the other hand, it is without a doubt one of the most delicious chicken dishes anywhere.
Plasas will go well with any starch, but in my opinion, it goes especially well with this version of foo foo, which is my absolute favorite:
Pounded or riced cassava, cayenne, salt, garlic and a sinful amount of butter (no liquid added here)
This fat /calorie bomb is of course not the most healthy dish if consumed in large quantities or if consumed often, but once in a while, a moderate quantity of foo foo will surely make you strong and pretty ………… 🙂
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Bon Appétit !   Life is Good !
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Click here to read all about  Foo Foo
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Click here to read all about  Plasas
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Click here to read all about the many names, cooking methods and recipes for Cassava, also called Yam, Maniok, TarulTapioka, Ube, Chupri Alu, and many others, ( but NOT the American kind called “Yam”, which is a sweet potato, unrelated to Cassava)
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Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)

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Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)

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Foo Foo

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Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)

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Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)

 

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Preparation :
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Faux Chicken Biryani


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It looks like biryani.
It tastes like biryani.
It smells like biryani.
Alas, it’s not biryani.
As usual when I cook for Bella and myself, a few days ago I cooked too much jasmin rice. The next day, my usual train of thought at first led me to either one of two leftover dishes – fried rice or congee. But I did not really feel like either one of those, so my next choice was this very easy to prepare “faux biryani”.
While a “real biryani is easy enough to prepare, this one was even easier and of course, with the pre-cooked rice at hand, this was the perfect way to utilize the rice and at the same time get a dish that is wonderful, flavorful and beautiful. Naturally, the texture of the rice was different from the real deal, (not inferior, just different), but nevertheless, the dish was a great success, fully enjoyed by Bella and myself 🙂
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Bon Appétit !   Life is Good !
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P.S.
Usually, one would steep the saffron in ghee, but because of the relatively high-fat content of the chicken skin which will render into the dish, I replaced the ghee with milk.
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Faux Chicken Biryani

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Faux Chicken Biryani

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Faux Chicken Biryani

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Faux Chicken Biryani

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Preparation :
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Shrimp & Egg Fried Rice

Shrimp & Egg Fried Rice

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This is one of these dishes which, at least in my humble opinion, actually benefits from the usage of smaller shrimp, compared to the larger shrimp we usually prefer for a great dish. While you can make a perfectly wonderful fried rice with large shrimp, the smaller ones can be used in abundance for the same price as a few large ones will cost. The mouth-feel is just better when the ratio of shrimp to rice is 50/50 🙂
In the past, when the only shrimp available to me were large ones, I actually cut them into smaller pieces to get that specific mouth-feel. (For a more impressive presentation, you can always put a few uncut  biggies on the top) 🙂
I enjoyed today’s fried rice as my breakfast, although it is an appropriate meal for any time of the day. I love rice for breakfast, usually in the form of congee with whatever is available, a tasty rice bowl (with whatever is available) or, as today, fried rice (with whatever is available) 🙂
“Whatever is available” can range from meats, seafood, fresh or pickled vegetables, eggs of any type, or – you guessed it – whatever else is in the fridge, freezer or cupboard 🙂
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Bon Appétit !   Life is Good !
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to serve, sprinkle with more scallion, add fried shallots and pickled mild chillies

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Shrimp & Egg Fried Rice

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Preparation :
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Not Your Typical Poolside Snack

Stir Fried Rice Flakes With Shrimp And Spicy Sausage

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Lately, the weather has been perfect for poolside meals – not too hot, not too windy, no rain.
Bella has taken on to take a swim in the pool whenever we are in the back. She used to hate the water, but all of a sudden she has become a big fan. For me, the water is still a bit too cold to enjoy swimming, but I love to cook outside and eating al fresco next to the water. Life is Good 🙂
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Bon Appetit !  Living In Florida Is Great (Mostly)  🙂
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Click here for more  Shrimp  on  ChefsOpinion
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Stir Fried Rice Flakes With Shrimp And Spicy Sausage

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Stir Fried Rice Flakes With Shrimp And Spicy Sausage

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Stir Fried Rice Flakes With Shrimp And Spicy Sausage

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Stir Fried Rice Flakes With Shrimp And Spicy Sausage

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Preparation :
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Steak Salad Recipe # 91

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Today’s  dinner salad was pretty special for me, because it contained six of my favorite food items – endive, pears, Gorgonzola, garlic, shiitake mushrooms and Entraña (faux hanger steak).
While the shiitake might not seem a good fit for a salad at first glance, they turned out to be a perfect fit with the rest of the ingredients.
This salad was at the same time very rustic and very refined.
The different textures and flavors combined to be an absolute beautiful and tasty salad that can be served as main course, appetizer or snack.
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Bon Appétit !   Life is Good !
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Steak Salad Recipe # 91

Steak Salad Recipe # 91

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Steak Salad Recipe # 91

Steak Salad Recipe # 91

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Steak Salad Recipe # 91

Steak Salad Recipe # 91

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Preparation :
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chefs-doctors-and-allergies
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Stir Fried Boneless Beef Ribs And Asparagus In Hoi Sin Sauce

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I bought  these beauties to put them on the grill, but I had steak often lately so I changed my mind and prepared this tasty dish instead. I am glad I did, because it just hit the spot and left me happy with the choice I made.
Just goes to show – the first idea is not always the best 🙂
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Bon Appetit !   Life is Good !
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More  Ribs on ChefsOpinion
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How to cook  Fan (Chinese Steamed Rice)
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Stir Fried Boneless Beef Ribs And Asparagus In Hoi Sin Sauce

Stir Fried Boneless Beef Ribs And Asparagus In Hoi Sin Sauce

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Stir Fried Boneless Beef Ribs And Asparagus In Hoi Sin Sauce

Stir Fried Boneless Beef Ribs And Asparagus In Hoi Sin Sauce

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Stir Fried Boneless Beef Ribs And Asparagus In Hoi Sin Sauce

Stir Fried Boneless Beef Ribs And Asparagus In Hoi Sin Sauce

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Preparation :
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Stir Fried Chicken And Vegetables In Black-Bean Chile Sauce

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Today  I had a craving for really spicy food and I answered the call with this dish. I made it very spicy, but at the same time it was also very flavorful, thank’s to the addition of hoi sin sauce, soy sauce and lots of ginger and garlic. ( If you prefer less spicy, just tone down on the chili paste)
Fabulously tasty and satisfying, this was the perfect Sunday early-dinner dish, tasty, pretty and quick to wrestle-up 🙂
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Bon Appetit !   Life is good !
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Stir Fried Chicken And Vegetables In Black-Bean Chile Sauce

Stir Fried Chicken And Vegetables In Black-Bean Chile Sauce

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Stir Fried Chicken And Vegetables In Black-Bean Chile Sauce

Stir Fried Chicken And Vegetables In Black-Bean Chile Sauce

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Stir Fried Chicken And Vegetables In Black-Bean Chile Sauce

Stir Fried Chicken And Vegetables In Black-Bean Chile Sauce

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P.S.
In order to be able to throw together these quick meals, I always have an assortment of blanched, frozen veggies in the fridge, ready to go at a moments notice.
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Also always in my fridge are grated fresh ginger (commercial, good quality) and garlic confit paste (home made, usually once a week)
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Seasoning Essentials
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On to today’s dinner:
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Preparation :
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P.P.S.
I used Chor’s Food USA “Black Bean Chile Sauce” in this dish.
If not available in your neck of the woods :-(, substitute with equal parts of fermented black beans and chili paste 🙂
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