Soy sauce

Coconut Soup With Silkened Chicken & Snow Peas

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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 🙂

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Bon Appetit ! Life is Good !
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Coconut Soup With Silkened Chicken & Snow Peas

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Coconut Soup With Silkened Chicken & Snow Peas

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

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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

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add coconut milk, simmer for three minutes

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after simmering snpw peas one minute, schock in ice water

after simmering snow peas one minute, shock in ice water

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

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add drained pasta and snow peas to serving bowl

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

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sprinkle with chili flakes and chopped cilantro

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Coconut Soup With Silkened Chicken & Snow Peas

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Coconut Soup With Silkened Chicken & Snow Peas

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Coconut Soup With Silkened Chicken & Snow Peas

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Stir Fried Sea Bass In Black Bean Sauce

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This particular fish, Corvina Sea Bass, is, according to the seller, legally caught fish, in contrast to Chilean Sea Bass (Patagonian Tooth Fish).
I have enjoyed Chilean Sea Bass many times while I was living in Argentina in the 90’s, when the fish was still abundant and cheap. Unfortunately, due to overfishing, the fish is now rare and endangered and should only be bought from sources which can proof that their fish was legally harvested .
When properly cooked, sea bass is wonderfully moist and flaky, which lends itself to a variety of cooking methods and recipes.
Following is one of my all time favorites 🙂
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Bon Appetit ! Life is Good !
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Click here for Chinese Steamed Rice (Fan) recipe
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Stir Fried Sea Bass In Black Bean Sauce

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Stir Fried Sea Bass In Black Bean Sauce

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Preparation :
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cut sea bass into large cubes, marinade with five spice powder, kosher salt and cayenne pepper, dust with rice flour, mix well

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saute whole chilies for a second or two, remove, reserve

saute whole chilies for a second or two in sesame oil to flavor, remove chilies, reserve

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saute onions until translucent

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add peppers and scallions, saute for two minutes, add garlic paste and grated ginger, saute until fragrant, remove, reserve

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reserved sauted onions, peppers, scallions and chilies

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saute sea bass in peanut oil until golden, remove from wok, reserve

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add soy sauce, black bean sauce, chili sauce and rice wine to wok, simmer for one minute

add soy sauce, black bean sauce, chili sauce, sesame oil and rice wine to wok, simmer for one minute

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return fish to wok, simmer until fish is almost cooked through, about one minute

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remove from heat, return vegetables to sauce, mix well, check/adjust seasoning

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Stir Fried Sea Bass In Black Bean Sauce With Fan

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Stir Fried Sea Bass In Black Bean Sauce

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Stir Fried Sea Bass In Black Bean Sauce

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Fan & Black Sesame Seeds

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Szechuan Chicken & Fan

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Since breakfast was substantial and relatively late, lunch was late as well and will have to do for both lunch and dinner. Well, maybe there is a midnight snack on the horizon, we’ll see 🙂
The red jalapeno peppers I used here were exceptionally fruity and only mildly hot, so they were perfect for my taste and heat tolerance. Please adjust the amount and heat level to your own taste or eliminate the chilies altogether and replace with mushrooms, water chestnuts, bell peppers, green peas, carrots or whatever else strikes your fancy.

Bon Appetit ! Life is Good !

Click here for FAN (chinese steamed rice ) recipe

Szechuan Chicken & Fan

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Szechuan Chicken & Fan

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Preparation :
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season sliced chicken with salt, five spice powder and soy sauce, dust with cornstarch and stir fry in peanut oil

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remove chicken from wok, reserve

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saute chilies and scallions, remove from wok, reserve

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saute onions and garlic paste in garlic oil

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add soy sauce, oyster sauce, chicken stock, sesame oil and sugar, simmer until slightly thickened

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return chicken, chilies and scallions to sauce, remove from heat, check/adjust seasoning

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to serve, sprinkle chicken with white sesame seeds, rice with black sesame seeds

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Szechuan Chicken & Fan

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Szechuan Chicken & Fan

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Fan (Chinese Steamed Rice)

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Soy, Ginger & Garlic Glazed Chicken

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Friday afternoon, crappy week, don’t feel like doing anything after work, just hanging on the sofa with a drink, flipping through the channels but still want to eat good ?
How about just throwing a bird in the oven and waiting for its georgeous beauty to emerge 90 minutes later?
Actual prep time: Three minutes. Cooking time: About one and a half hour, depending on the size of the chicken. Effort : Zero. Satisfaction: Great.
Voilà, there you have it 🙂

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Bon Appetit ! Life is Good !
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Blend sweet chili sauce, soy sauce, grated ginger, garlic paste and kosher salt. Season chicken with this blend inside and out. Roast on a rack at 420 degrees for 15 minutes, turn down heat to 380 F and cook until chicken has reached 161 F at its thickest part. Let rest for 15 minutes before cutting it or tearing it apart. The carry over heat will take the meat to a safe 165 F without drying it out. Serve with sweet chili sauce for dipping and lime to drizzle.
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Soy, Ginger & Garlic Glazed Chicken

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Soy, Ginger & Garlic Glazed Chicken

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Soy, Ginger & Garlic Glazed Chicken

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Szechuan Hot & Sour Soup 酸辣汤

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Spicy lunch (I made it VERY spicy), washed down with lemon ice tea while
watching “The Great Gatsby”.
Perfect Saturday so far 🙂

Bon Appetit ! Life is Good !

Saute shrimp, dried shrimp, squid, garlic paste and grated ginger in peanut oil for one minute. Add chicken stock, salt, chili sauce, soy sauce and sesame oil. Bring to a simmer, add sliced water chestnuts, soaked and cooked wood ears and small amount of cornstarch slurry. Add whisked eggs, stir slowly in one direction only. As soon as eggs have set into long, thin strands, remove soup from fire. Check/adjust seasoning. Add cubed tofu. To serve, sprinkle with sliced scallions and fried onion julienne.
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Szechuan Hot & Sour Soup 酸辣汤

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Firebird

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Firebird with chili noodles? Chicken on fire? Spicy chicken stir fry? Hot chicken?
Pick one, but I think firebird is the best name for this dish. Drowsed in chili oil, served over chili/garlic noodles, this dish is neither subtle nor understated. It will require a certain immunity from burning heat. However, after a few mouthfuls, the burning sensation will make space for a enlightening flavor high and you will have to make yourself slow down eating because you can’t wait for the next bite 🙂

Bon Appetit ! Life is Good !

Notes:
– Most folks would use skin less chicken breast for this dish. I personally prefer the legs, I feel it gives me a better texture. I remove the skin and cut it to the same size as the meat and cook it together making sure the skin renders and get’s crispy.

– The noodles will make a perfect snack if served by them self. In that case, you want to add a bit more soy sauce.
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Firebird

Chili / Garlic/ Sesame Noodles

: mix pieces of chicken, onion, water and corn starch

: season with salt, garlic paste and chili oil

: cut cabbage, red peppers and scallions

: mix water, oyster sauce and soy sauce for sauce

: soak rice noodles in boiling water

: mix chili oil, soy sauce, salt and garlic paste for noodles

: when noodles are soft, strain and rinse

: toss noodles with chili/soy/garlic mixture

: saute chicken in peanut oil

: add cabbage and peppers, reserve

: add sauce mixture to pan, simmer one minute

: return chicken and vegetables to pan, stir to coat with sauce

: plate noodles, sprinkle with black sesame seeds

: Chili / Garlic / Sesame Noodles

: top with firebird

: Firebird

: Firebird

: Firebird

: Firebird

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Duck “Oscar”

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I figure that since this was my dinner last night during the Oscar’s and it was my own concoction, I might as well name this dish Duck “Oscar”.
(Otherwise known as “Hoisin And Honey Glazed Duck) 🙂
You might wonder why there are no side dishes in the pictures? – because there were none. I ate the whole duck by myself, so nothing else was needed. The duck was absolutely delicious, spicy and sweet at the same time, tender and succulent.

Bon Appetit ! Life is Good !

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remove the duck, let rest for 20 minutes, strain liquid from pan, cut duck, serve with pan sauce

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baste duck every ten minutes for another half hour

baste the duck every ten minutes for another half hour

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: marinade duck with soy sauce, sriracha, kosher salt and granulated garlic

: roast on a rack above a pan with water at 375F for about two hours, depending on size of duck

: meanwhile, prepare a basting sauce of honey, hoisin sauce, garlic paste and sriracha

: baste duck every ten minutes for another half hour

: remove duck, let rest for 20 minutes, strain liquid from pan, cut duck, serve with pan sauce

: Duck “Oscar”

: Duck “Oscar”

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Easy Does It # 6 – Express Ramen

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Dear Friend’s
Although most of my followers are culinary professionals, there is also a large segment of followers who are just starting to enjoy cooking on a slightly higher than basic level. I have therefore decided to publish, under the moniker “Easy Does It“, from time to time some very basic recipe variations of dishes which otherwise might seem complicated to some folks. I will break them down to the easiest, most simple instructions, so that those of you who are intimidated by elaborate recipes will be able to prepare these dishes properly, adjusted to your taste and liking, right from the get-go.
Enjoy :-)
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In the foodie world everybody act’s as if ramen has been invented yesterday morning. In reality, it has been around forever, being a very special and revered dish in it’s original form. However, since the instant variety has been invented, it has been the stable of millions of students and other young folks around the world. It is simple to prepare, costs only pennies and is filling and tasty.
I have made many different types of ramen soups over the past few decades, starting out with the instant form as a young kid. Gradually I started adding “stuff” to my soups, roast pork, chicken, beef, any kind of seafood, herbs, vegetables, cooked eggs, whisked eggs, poached eggs, you name it, it has found its way into my ramen. But even when I make it from scratch, I still use store bought ramen noodles. Some Asian specialty shops have good quality ramen, so if you can, splurge a little on quality. In a pinch, angel hair pasta cooked al dente, with a bit of baking soda added to the water, is a reasonable fine substitute.
However, today I want to show you how to make a simple ramen from the instant variety. Discard the seasoning packages that comes in the packs. Use a good home made pork stock (substitute with chicken stock if you prefer), season with miso, grated ginger, garlic paste, sea salt, soy sauce, sesame oil and sake.

Bon Appetit ! どうぞめしあがれ (Douzo Meshiagare)
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to serve, add egg yolk to the soup (substitute with cooked egg if you prefer)

Express Ramen

: cook instant ramen noodles in boiling salt water for one minute, strain, coat with sesame oil

: heat chicken broth to a simmer, add noodles, garlic paste, miso, soy sauce, sake, sea salt and grated ginger

: add bok choy and cooked shrimp let everything heat through without simmering, check/adjust seasoning

: to serve, add egg yolk to the soup (substitute with cooked egg if you prefer)

: Express Ramen

: Express Ramen

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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), Sriracha, Wasabi

Steamed Pork Buns (Baozi)

Beautiful Charger

Steamed Pork Buns (Baozi)

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

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“Easy Does It” # 3 – Asian Inspired Chicken Wings And Drumettes

Perfect for super bowl party !
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Bon Appetit ! Life is Good !
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Easy Does It #3 Asian Inspired Chicken Wings And Drummets

“Easy Does It” #3 – Asian Inspired Chicken Wings And Drumettes

season wings and drummets with kosher salt, sriracha, soy sauce, lime juice and granulated garlic, saute on both sides until cooked through

remove from heat, add sweet thai chilli sauce

add saoy sauce, mix well so all the chicken is well coated. To serve, sprinkle with sesame seeds and scallions

add soy sauce, mix well so all the chicken is well coated. To serve, sprinkle with sesame seeds and scallions

“Easy Does It” #3 – Asian Inspired Chicken Wings And Drumettes

“Easy Does It: #3 – Asian Inspired Chicken Wings And Drumettes

“Easy Does It” #3 – Asian Inspired Chicken Wings And Drumettes

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