Cook Chinese... Cook Chinese...

Cook Chinese...

Friday, January 11, 2008

5 Things… (meme)

I was tagged for this meme by Margot from Coffee and Vanilla

Here are the questions and my answers….
What were you cooking/baking 10 years ago?
On my own? Nothing. But I was helping my grandfather to bake cakes for Christmas, Easter & other occasions. That’s how my adventure with cooking/baking begins in a first place.

What were you cooking/baking one year ago?
What was on the top of my list? Iced buns (I think it’s called a Swiss Iced Finger). It looks like this:
I was also baking/cooking traditional polish Poppy Seed Cake & yeast-cake, Monkey bread and great casserole with broccoli, cauliflower, carrots & sunflower seeds under béchamel. There were more, but those above were my best.

Five snacks you enjoy:
1. Cini Minis;
2. Bacon Prunes;
3. Chicken, rise and pineapple salad;
4. cashew with raisins
5. And most of crunchy snacks

Five recipes you know by heart:
1. Grilled porkneck or spare ribs
2. Bacon Prunes
3. Poppy seed cake
4. Summer apple pie
5. Polish white borscht

Five culinary luxuries you would indulge in if you were a millionaire:
1. large kitchen with traditional bread stove
2. more expensive ingredients, like sea food
3. sushi at least once a week
4. really expensive (best quality) kitchen appliances like food-processor
5. my very own wine-cellar (full of course)

Five foods you would love to cook/bake:
1. crème brûlée
2. Obelix’s style, whole wild boar
3. few medieval (and older) traditional dishes
4. to brew my own beer
5. Mazurek Kajmakowy - basically it's a shortcake with fudge on top and looks like this
or this:
or however you want :} Generaly its traditional Easter cake, but ornamentation depends mostly on your ability and imagination.

Five foods you cannot/will not eat:
1. milk – I have allergy
2. raw meat
3. anything cooked/baked with eyes
4. tomato soup
5. sweet meat (like made with raisins)

Five favorite culinary toys:
1. meat rolling-pin (yup, that’s right – newest polish invention. It looks like normal rolling-pin, but has spikes like meat hammer/tenderizer). Look: It may spin, or you can tide up this screw to use it like a normal meat tenderizer. 2. silicon baking mold
3. whisk
4. silicon brush
5. special pannikin with flour sieve on the bottom, like this one here:

Five dishes on your "last meal" menu:
1. Sushi
2. Grilled porkneck or spare ribs
3. Some sea food
4.Botle of Porto
5. Polish doughnuts (I fry them myself with self made rose petals preserve). Should look like this:
Five happy food memories:
1. baking with my grandfather.
2. Many moments, when I baked/cooked for my friends
3. cooking for 120 people on boy scout camp in a middle of tank range (challenging, but also very happy moment)
4. visiting with my friends the Capio D’oro - best restaurant on Mazury (polish Land of Thousand Lakes)
5. dinner on kayak in a middle of a lake or on the river bank.

I would love to find out about some other bloggers as well so I’m tagging for this meme:

Clotilde of Chocolate and Zucchini
Scott of RealEpicurean
Sean of Hedonia
Simon of Plate of the Day

Wednesday, January 02, 2008

Spicy Szechuan Green Beans

1 dish of green bean, tip trimmed
¼ pound ground beef
Minced garlic, ginger, shallot (2-3 table spoon total)
1 jalapeno pepper, minced
Chinese dried shrimp (soaked)
Cooking oil
Xiao-shing wine
Dark soy sauce
Ground black pepper
Sesame oil
Deep fry green beans on high heat until slightly golden colour, drain and set aside.

Add oil to wok and heat wok over high heat. Sauté garlic, ginger, shallot, jalapeno pepper and Chinese dried shrimp.

Add ground beef and sauté until brown.

Add green beans.

Add Xiao-shing wine, dark soy sauce, sugar, and ground black pepper, stir fry until mixed.

Add sesame oil to taste.

Labels: , , , , ,

Monday, October 22, 2007

Hot & Sour Soup

1 can chicken broth
Approx 1/4 cup cooked shredded meat
Approx 1/4 cup sliced bean curd
Approx 1/4 cup sliced rehydrated wood ears
Approx 1/8 cup sliced bamboo shoots
1 tsp salt
1 tsp sugar
1 tsp dark soy
1 tbsp Chinese Black Rice Vinegar
1 tbsp Red Wine Vinegar
1 tbsp Lemon Juice
1 tbsp Fish Sauce
2 tbsp water
1 tbsp Corn Starch
1/4 tsp ground roasted schezuan peppercorns
Approx 1/8 tsp ground black pepper
A few drops of sesame oil
1/2 beaten egg
2 tbsp minced green onions

Combine the seasonings in a bowl and mix well. Rest of ingredients combine in a sauce pan and bring to a boil over high heat. When soup comes to a boil, add the seasonings, and keep over high heat for 2-5 minutes. Slowly add the beaten egg and then remove from heat. Place in bowls and garnish with minced green onions.

Labels: , , ,

Friday, August 17, 2007

Cantonese Chop Suey

4 servings

1 cup of rice
1 lb boneless chicken breasts
1 lb stir fry mixed vegetables
1/2 cup water
1/2 cup stir-fry sauce
1 teaspoon honey
2 cups chow mein noodles
1/4 cup cashew nuts
1/2 teaspoon seasoning salt

Cook rice. In mean time cut chicken into 1/2-inch pieces. Pour oil into wok; heat over medium-high heat. Add chicken; sprinkle with seasoned salt. Stir-fry 4 to 6 minutes or until brown. Add vegetables and water to wok. Heat to boiling; reduce heat to medium. Cook 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender. Drain liquid. Stir in stir-fry sauce and honey; heat through. Divide rice and noodles among bowls. Top with chicken mixture.
Serve sprinkled with cashews.

Labels: , , , ,

Wednesday, July 11, 2007

Vegetables Chop Suey

6-8 servings

2 cups water
3 to 5 tablespoons soy sauce
2 teaspoons sesame oil
3 1/2 ounces dried shiitake mushrooms
2 ounces dried black fungus
1 bean curd sheet
1/2 cup bamboo shoots
1-1/2 cups coarsely chopped celery
2 tablespoons cornstarch
1/2 cup carrots
1/2 cup cauliflower
2 ounces Chinese seaweed
4 teaspoons vegetable oil, divided
10 ounces gluten, cut into 1/4 x 1-inch sticks
1 pound cabbage, cut into 2-inch squares
4 cubes jarred preserved bean curd
10 ounces fried tofu cubes
3 green onions, cut into 2-inch pieces
3 1/2 ounces blanched or dry roasted peanuts
6 cups Chinese fried noodles

Combine water, soy sauce and sesame oil in medium bowl.

Soak mushrooms, fungus and bean curd sheet in warm water in large bowl until rehydrated. Soak seaweed in separate bowl. Drain. Remove mushroom stems; cut mushrooms in half or quarters. Coarsely chop fungus. Cut bean curd sheet into 1-inch pieces.

Heat 2 teaspoons vegetable oil in wok or large skillet over high heat. Add gluten; cook, stirring occasionally, for 5 minutes or until browned. Remove from wok.

Heat remaining vegetable oil in wok over high heat. Add rest of vegetables except for onions. Cook, stirring occasionally, for 5 minutes or until cabbage is tender. Add fried gluten, fried tofu, green onions, peanuts and soy sauce mixture. Reduce heat to medium-high; cover. Cook, stirring occasionally, for 10 minutes.

Serve over chinese fried noodles. Garnish with cashew and parsley.

You can add other vegies, substitute some of those above or use only some of them. It depends only on your taste, just like it is with any other dish :}


Sunday, June 17, 2007

Shrimp Chop Suey

6 - 8 servings

3/4 cup warm water
1/2 cup cornstarch
6 tablespoons corn or peanut oil
1 1/4 teaspoons salt
2 pounds uncooked shrimp, peeled, deveined
8 cups white fresh cabbage
3 ribs celery hearts, diced
1/2 cup sliced water chestnuts
1/2 cup bamboo shoots
6 cups chicken broth (divided)
4 tablespoons sugar
4 tablespoons sesame oil
1 medium green bell pepper, cored, diced
1/2 red bell pepper, diced
1/2 to 3/4 pound sliced roasted almonds (optional)

Preheat wok over high heat. Wok is ready when drop of oil sizzles in the pan. Put corn oil in wok.
Immediately add salt, then shrimp and stir-fry 30 seconds.

Add all vegetables, stirring constantly 30 seconds. Add 5 1/2 cups of the broth; cook 3 minutes.

Mix cornstarch with warm water.

To remaining 1/2 cup broth add sugar and sesame oil. Add this mixture to pan and cook until shrimp and vegetables are just cooked through, 3 to 5 minutes. Do not overcook.

Gradually stir in cornstarch mixture. Sauce should have consistency of thick gravy.

If needed to thicken, you can add additional cornstarch or water. Decorate with almonds and serve immediately with white rice.

Labels: , , , ,

Saturday, June 02, 2007

Green Dumplings

8 servings

1 1/2 pounds bok choy or Shanghai bok choy
1/2 cake firm tofu
2 egg whites
4 scallions, minced
2 teaspoons soy sauce
1 teaspoon minced garlic
1 teaspoon minced ginger
1/4 teaspoon sesame oil
2 dozen wonton wrappers

Steam or microwave bok choy until wilted. Let cool, then drain and chop finely. Press out any excess liquid.

In a food processor, puree tofu with the egg whites. Add to bok choy. Add scallions.

Combine remaining ingredients, except for wonton wrappers.

Add to bok choy mixture, mixing well. Place about two teaspoons of filling in the centre of each wonton wrapper. Draw dough up and pinch together at three points to form a triangle, leaving middle of filling exposed.

Arrange on a heatproof plate or steamer tray and steam over boiling water until cooked through, about 4 minutes.

Best when served with chinese green tea.

Labels: , , ,

Saturday, May 05, 2007

Crab Rangoon

10 servings

1 quart oil for frying
1 tablespoon vegetable oil
1 clove garlic, minced
2 tablespoons green onion, chopped
1 (6 ounce) can crab meat, drained
1 (8 ounce) package cream cheese, softened
1 tablespoon soy sauce
1 (14 ounce) package small won ton wrappers

Heat oil for frying in deep-fryer or large, heavy saucepan to 375 degrees F (190 degrees C).

Heat 1 tablespoon vegetable oil in a large skillet. Add garlic and onion, and saute for 2 minutes.

In a large mixing bowl, combine crab, cream cheese, soy sauce and sauteed onion & garlic. Drop mixture by 3/4 teaspoon into the center of a won ton wrapper. Fold the wrapper in half to make a triangle. Seal the wrapper around the mixture by wetting your finger with cold water and pressing the ends together.

In batches, fry the dumplings in the prepared oil until golden brown. Drain on paper towels

Labels: , , , ,

Wednesday, March 14, 2007

Chinese Crab Omelette

12 servings

24 large eggs, beaten
12 oz. lump crabmeat, flaked
12 oz. cooked medium shrimp, peeled
1/4 cup chopped chives
2 Tablespoons Tamari soy sauce
1 Tablespoon garlic chili sauce
1 cup green onions, chopped
1 cup fresh mung bean sprouts
6 Tablespoons vegetable oil

In large bowl, blend eggs, crabmeat and shrimp.

Stir in chives, soy sauce, chili sauce, green onions, and bean sprouts.

In each of two 12-inch oven-proof skillets, heat 3 tablespoons oil over medium high heat. Add half of egg mixture, about 5 cups, to each pan.

Cook eggs, tilting pan to let uncooked eggs reach pan bottom, about 8-10 minutes, until omelet is firm throughout with no visible liquid egg remaining. Finish omelet under broiler until golden brown.

Cut each pan into 6 wedges and serve.

Labels: , , , , ,

Tuesday, February 27, 2007

Paocai (Pickled Vegetables)

Some time ago I was working with korean girl. She was making best pickles I tasted so far. It was korean kimchi - very spicy with a lot of garlic. It's not only tasty, but also very healthy. Because of the basic ingredients in kimchi, garlic, scallions and vegetables, kimchi helps to eliminate cholesterol and promotes intestinal health. Chinese paocai is very similar to my beloved kimchi, so here it is:

2 Chinese (or Italian) cabbages
5-10 spring onions
2-5 carrots
1 tbsp salt (non-iodized sea salt is the best)
1 tsp Sichuan pepper
1 tsp fennel seeds
3 star anise
2-3 garlic cloves, crushed
6 medium sized dried chilis

Tear a cabbage into small pices. Chop the rest of vegatables. Mix everything together, add salt & than rest of ingredients. Put it all in a jar, pour water (just to cover the vegatables).

Your paocai should be ready after 2 - 3 days. You can preserve it in the fridge even for several weeks. For some more, you can continue to use the same liquid, just dump in new vegetables.

Monday, February 05, 2007

Carmelized Walnuts

Glazed walnuts are used as garnish or additon to many chinese dishes. But it may also serve as a great snack or elevenses. One way or another - here is recipe to prepare it:

1 cup walnut halves
4 tbsp vegetable oil
4 tbsp sugar

Toast walnut halves over medium heat in vegetable oil and sugar until caramelized.

The edges might get a little brown- but that's normal.

Instead of sugar you may also use honey. Just mind to not sear it.
You can use brown sugar if you like.
Oil can be replaced with butter.
A little pinch of cinnamon is tasty addition to your elevenses.

Wednesday, January 31, 2007

Orange Walnut Chicken

4 servings

3 tablespoons orange juice concentrate
3 tablespoons vegetable oil
1 tablespoon soy sauce
1 garlic, clove minced
4 boneless skinless chicken breast halves
1/2 cup coarsely chopped walnuts
1 tablespoon butter
4 green onions, thinly sliced
1/2 cup orange marmalade
1/2 cup orange juice
1/4 cup lemon juice
2 tablespoons honey
1-2 tablespoon orange zest
2-3 tablespoons grated fresh lemon rind
1/2 teaspoon salt
1/8 teaspoon pepper
hot cooked rice

In a large resealable plastic bag, combine orange juice concentrate, 2 T. oil, soy sauce, and garlic. Add chicken; seal bag and turn to coat. Refrigerate for 2-3 hours.

Remove chicken; reserve marinade. In a skillet, cook chicken in remaining oil until juices run clear. Meanwhile, in a saucepan saute walnuts in butter until lightly browned; remove and set aside. Set aside 1/4 of green onions for garnish. Add remaining onions to saucepan; saute until tender. Add reserved marinade and the next 8 ingredients. Bring to a rolling boil; boil for 2 minutes. Reduce heat; simmer, uncovered for 5-10 minutes or until sauce reaches desired consistency.

Serve chicken over rice; top with sauce and reserved walnuts and onions.