Big Burger Ballyhoo 2007 : Tofu Burger

I'm not really a hamburger connoisseur, but I've suddenly developed an urge to sink my teeth into a big, juicy burger with all the works after watching "Pink Panther", particularly this scene. Could this be a conspiracy by the hamburger industry to transform us into hamburger - chomping - special - sauce - dripping - from - the - sides - of - our - mouths junkies ?!? Haha ... no I'm not crazy. You know how when you have a song stuck in repeat mode in your head? In my case, it was that scene as I was whipping up this recipe for the Big Burger Ballyhoo 2007. Even as I was grinding the ingredients for my entry, I swear I could hear the food processor yelling, "I WOULD LIKE A HAMBURGER !" with a french accent each time I hit the pulse button.

For this burger recipe, I'll be going the m00-friendly route with a healthy hand-crafted meatless Tofu Burger variation. Instead of regular tofu, I've chosen to use Chinese baked tofu. They have a firmer texture than regular tofu and are available in two varieties: plain white pressed tofu and seasoned brown five-spice tofu. I went with the latter. Its convenient and I can use the leftovers in a cucumber tofu salad or a snack later.

As for the buns, I cut a few slices of multi-grain bread into 3-1/2 inch rounds, pan-fried them lightly with a dash of olive oil and added a sprinkle of toasted sesame seeds. Yummy ... I'm definitely saving some to make canapes later :)

Back to the tofu burgers, I have decided to pan-fry them but by all means, go crazy with the barbeque. These tofu burgers are definitely grill-friendly. I browned a couple of these tofu patties to a golden perfection, and smothered over some pan-fried crunchy sweet sugar snap peas, sliced button mushrooms and fresh cut cucumbers. I don't know if there's a magic dressing for a tofu burger, but a spread of my Spicy Pesto Sauce mixed with honey dijon mustard and my taste buds are ready to do the Conga :)


Tofu Burger Recipe ( for 2 patties )

Ingredients :
4 blocks baked five-spice tofu squares, cut into 4 quarters
( each block is 2x2 inches and 1/2 an inch thick )
1 tbsp chopped green onions
1 tbsp minced ginger
1 tsp Worcestershire sauce
1 tbsp Sweet Chili Sauce ( I used a Thai brand : Mae Ploy )
2/3 cups dry breadcrumbs
1 egg
2 tsp sesame oil
black pepper, salt and sugar to taste

Method :
1) Blend all ingredients ( except breadcrumbs ) in a food processor until a smooth texture is formed.
2) Pour mixture into a large bowl. Add breadcrumbs and mix well.
3) Refrigerate for 15 minutes. Shape mixture into 2 patties. Freeze the tofu patties for 5 minutes.
4) Place patties on skillet or grill ( oiled ) and cook for 3 minutes on each side until browned.

Burger Buns :
4 slices of multi-grain bread, cut into 3-1/2 inch rounds, lightly pan-fried with a dash of olive oil with a sprinkle of toasted sesame seeds ( or use regular burger buns )

Burger Dressing :
Spicy Pesto Sauce
Honey Dijon Mustard
Paprika
Cayenne Pepper

Note : Regular firm tofu may be substituted if five-spice tofu is unavailable. An alternative to sweet chili sauce is Asian Teriyaki Glaze or Sauce. It will then be a Teriyaki Tofu Burger :)

Spaghetti Stir-fry With The Works ..

As much as I love Asian flair in rice and noodles, I occasionally enjoy preparing just a simple pasta meal at home. No chopping, no dicing, and no leftover herbs. This is my kind of comfort meal ! That, besides a simple custom request to Olive Garden got rejected when I ordered my Alfredo Pasta with Portobello Mushroom with a light wine sauce :P

On a meatball spaghetti night, I love using jarred spaghetti sauce, especially the four cheese kind. Whereas on lighter days, I cannot do without canned tomatoes with all my favorite herbs - Del Monte Organic Tomatoes With Basil, Oregano And Garlic. I usually don't use canned tomotoes in stir-fries. With that, I am determined to put my taste buds to the test. This pasta recipe is an easy, breezy one, makes your summer days less hectic, I promise !

Look .. I found these huge luscious looking beauties - Heirloom Grilla-bella mushrooms.

I love chunks of these loaded up in my spaghetti pasta dish. If you have never had them, you must ! As much as I love all Asian mushrooms, I enjoy grilla-bellas Portobello mushrooms in the summer - light earthy flavors. Portobello mushrooms are great on the grill, or stir-fried, and you can just toss them into your favorite burger or a salad afterwards.

As suggested by Ruth Daniel's Presto Pasta Night, any pasta recipe will do. Go crazy with your noodle dish - hot, cold, spicy, creamy, saucy, and more ..as for tonight, I will be featuring Spaghetti Noodles Stir-fried with Portobello Mushrooms, Tomatoes, Basil, Garlic and Beef Steak. Yes, it was delicious, and I hope you give my spaghetti noodles, with the works more than one go, bon apetit ! :)

Spaghetti Noodles Stir-fry With Portobello Mushrooms Recipe

Ingredients :
1 lb cooked spaghetti noodles ( I used Barilla )
14 oz Portobello mushrooms ( sliced )
2/3 can cubed tomatoes with oregano, basil and garlic
10 oz top sirloin beef
olive oil
onion powder
salt and pepper to taste
white wine ( chardonnay )
grated Romano and Parmesan cheese ( optional )

Method :
1) Marinate the beef with onion powder, salt, and pepper to taste. Set aside for 5 minutes.
2) Heat the wok or skillet to a smoky point, pan-fry OR grill the beef on high heat until both sides are browned and cook until two thirds done.
3) Slice the steak to about 3/4 of an inch thick, and set aside.
4) Heat the wok, toss in a generous amount of olive oil, pan-fry the sliced portobello mushrooms until fragrant, toss in the cooked spaghetti noodles. ( at room temperature or slightly chilled, so that it doesn't stick to the pan )
5) Continue stir-frying the spaghetti noodles for 1 minute, add the canned tomatoes, salt, pepper to taste, sliced beef steak, splash the white wine in, give it a quick toss and stir, cover, and simmer for another 2 minutes.
6) Dish up, and sprinkle grated romano and parmesan cheese, and ready to serve.

Tiger Lily Buds And Edamame Stir-fry

You have seen and eaten these in Hot and Sour Soups, and perhaps a couple of Moo Shu dishes. Traditionally, these exotic lily buds are woodsy tiger lilies, and they are actually unopened yellow day lily flowers. Because of its bright golden color when it is raw, lily buds are known as "Gum Jum" in Cantonese, which translates to "Golden Needle". At the Asian grocery market, look in the dry foods section where they are packed in plastic baggies and appear slightly pale yellow in color. Dried lily buds are mainly used in authentic chinese stir-fries, soups and hot pots aka fondues. In the chinese tradition, tiger lily flowers also represent "wealth", and you will see loads of it added to Chinese New Year vegetarian dishes such as Buddha's Feast. They are also great when paired up with any recipe that calls for shitake mushroom or wood ear mushroom, such as my Clay Pot Chicken recipe.

It's a pleasure munching these long, slender, needly flowers. Crunchy in texture when cooked, these tiger lilies lend a light earthy flavor as opposed to the heavier flavored chinese mushroom and portabello mushroom. I don't think I have seen any fresh golden petals like I used to when I was back home. I remember picking them out from my bowl of glass noodles when I was a kid, and crunching each lily flower bud before slurping my noodles.

I couldn't think of anything more light and pleasant to go along with my lily flower stir fry recipe than edamame beans. I love edamame bean pods steamed, eaten cold or hot, but I tend to get lazy with the peeling part, not to mention the messiness of the juice squirting all over. That's why I bought some frozen prepacked ones that is conveniently available all year round at the Asian grocery frozen section. Edamame beans have a cross taste between a regular green pea and a chinese broad bean, slightly crunchy, and easier on the bean taste. I think this would fit well in my second submission to the Weekend Herb Blogging at Kalyn's Kitchen :)

Here it is. A quick, no brainer recipe - lily buds stir fry with edamame soy beans and shrimp. This, I have to say, is yet another great addition to my spring and summer stir fry or salad medleys that I enjoy !

Tiger Lily Buds And Edamame Stir-fry Recipe

Ingredients :
1/2 cup dried lily buds ( soaked in water, washed and rinsed )
1 cup frozen edamame beans ( de-shelled )
4 peeled shrimp
1 tbsp oyster sauce
white pepper
sesame oil
mirin wine

Method :

1) Pan fry the shrimp until slightly browned. Add the edamame beans and lily buds, stir-fry, toss and turn for 1 minute.

2) Dash in sesame oil, white pepper, oyster sauce, and a splash of mirin wine. Continue stir-frying for about 3 minutes.

Lion's Head Meatball Soup

I may be in sunny California, but as soon as it turns dark, I still get the occasional shiver as the chilly spring breezes battle valiantly to fend off the advancing forces of the summer heat. Tonight, especially, is one of those nights when I would like nothing more than to wrap my cold, clammy hands around a bowl of hot soup and sink my teeth into something meaty. It didn't take long for my noggin to remind me of a dish I had seen at someone else's table on a recent visit to a Shanghai cuisine restaurant - Lion's Head Meatball Soup. Yes ! That should do the trick :)

If you are unfamiliar with "Lion's Head Meatballs", they aren't really meatballs made from lion's heads. This popular Shanghai dish got it's name from the resemblance of the meatball to a lion's head and the accompanying napa cabbage to it's wavy mane. Funny thing is, as I was shaping the meatballs, my mind was actually conjuring up a visual of the movie "Monster's Ball" starring Simba (from "The Lion King") instead of Halle Berry... haha. Luckily, my meatballs turned out looking more like Simba's head than Halle's boobs... I think. Okay... I really should stop thinking out loud :P

Anyway, enough about disturbing and odd visuals and on to the recipe. Instead of napa cabbage, I've chosen to go with baby bok choy for it's crisper texture and sweeter flavor for the soup. The "fattiness" of the ground pork used will literally make or break the meatball. If it's too lean, the meatball will be dry and tough. Too much fat and it will be mushy and break easily. From personal experience, I've discovered that it's tastier, not to mention healthier, to use leaner ground pork. To offset the toughness, I mash luncheon meat or Spam finely into the ground pork. That not only makes the meatball bouncier without mushing it up, but also adds a very mild smoky flavor to boot. Try it, I'm sure you will enjoy my secret ingredient in your meatballs rather than your e-mail account :)

A) Meatball Recipe

Ingredients :
1 lb ground pork leg ( OR any lean part of pork eg. pork loin )
4 dried shitake mushroom ( soaked, rinsed and finely chopped )
finely chopped green onions
finely chopped ginger
1 tbsp cornstarch
1 egg
1 can of luncheon meat ( OR spam ) finely mashed
2 tbsp oyster sauce
sesame oil
white pepper
salt to taste
shaoxing cooking wine

Method :

1) Mix all the ingredients evenly and form into desired sized meatballs. Set aside.

B) Meatball Soup Recipe

Ingredients :
baby bok choy
bonito fish granules
chopped green onions
chopped chinese celery

Method :

1) Add bonito fish granules to boiling water in clay pot.
2) Slowly place meatballs in and simmer for 8 minutes.
3) Add baby bok choy, chopped green onions and chinese celery and simmer on medium heat for another 5-10 minutes.

Instant Noodle 101

Since I ventured a little into instant noodles on my last post, I thought I might as well deliver the whole enchilada while my "noodle" is still in "oo-dle" gear. In my last post, I gave Mr. Yi from China his props for the concept of the instant noodle. But it was a Japanese company called Nissin that kicked it up a notch and gave birth to the colorful plastic-wrapped rectangular 4" by 6" bricks of dried "instant ramen" noodles that we are more familiar with today. Today, instant noodles aren't just about quick-fix meals for rat-racers or low-budget meals for starving students anymore. They are balanced with meat and vegetables and served as proper meals not only at home, but also at many Oriental restaurants, especially in Hong Kong-style cafes.

My favorite brand of instant noodles is "Maggi". I've tried many different brands that get all mushy after cooking but Maggi noodles retain that chewy, springy texture that is the first thing I look for. Not to mention their soup seasonings come in all the flavors I enjoy. From Asam Laksa to Curry and Tom Yum, or even Mee Goreng for dry noodle lovers. I believe Maggi is also the most popular brand of instant noodles in Malaysia and Singapore. Growing up, I can remember many a good time spent shooting the breeze with my buddies over "roti canai" and Maggi noodles at my favorite "mamak" stall back home. It might be the company, but even instant noodles taste better when someone else is doing the cooking :)

Okay.. on to my instant noodling for the day. I'm going to go with Maggi Asam Laksa flavor. For those who are unfamiliar with "Asam Laksa", it is a popular Malaysian noodle dish served in a sour tamarind-based fish soup. I'm also going to "de-instant-ize" my noodles with an egg, some fresh cut green beans and some stir-fried fish fillet.

Maggi instant noodles - USD$0.29
Ingredients - USD$1.00
Taste - Priceless.. For everything else, there is Master Card ? :P

Instant Noodle Soup with Sambal Green Bean and Fish Stir-Fry Recipe

Ingredients :
1 pack Maggi Asam Laksa Instant Noodle ( OR your favorite instant Ramen )
8 oz fresh cut green beans
8 oz sole fish fillet sliced
2 tsp minced shallots
1 tbsp chili paste
1 tsp toasted shrimp paste powder ( belacan )
2 tsp dried shrimps ( soaked and minced )
a pinch of turmeric spice
2 tsp cooking oil
1 tsp tamarind paste
salt and sugar to taste
water for cooking noodles
1 boiled egg

Method :

1) Marinate fish fillet with turmeric spice, cooking oil, and roasted shrimp powder. Set aside.
1) Stir-fry minced shallots and dried shrimp until fragrant. Add fish fillet slices and pan-fry on both sides until slightly browned.
2) Add green beans and stir-fry for 2 minutes. Add chili paste, tamarind paste, salt and sugar to taste, and splash in some water. Continue to stir-fry for 2 more minutes and set aside.
3) Cook instant noodles according to instructions on package. Add boiled egg, prepared green beans and fish to your noodle soup.

P/S : If you have a favorite brand of instant noodles that you really like, do share it with me as I'm always on the look-out for good instant noodles for those lazy cooking days.

Happy Chinese Valentine's Day

"Chap Goh Meh" is a term in the Hokkien dialect which literally translates to "the fifteenth night". This auspicious occasion which falls on the first full moon of the Lunar New Year also marks the fifteenth and final day of the Chinese New Year festivities. This year, "Chap Goh Meh" falls on the 4th of March. The usual Chinese celebrations include feasting, eating "Tangyuan" (Glutinous rice flour balls served in boiling water), and the Lantern festival.

However, in South East Asia, this day is also celebrated as Chinese Valentine's Day. In the days of old, this is the only day of the year when unmarried couples are allowed to be seen together with each other. As for single girls, one of the traditions in Malaysia include the throwing of tangerines into the sea. This is done in hopes that it will be found by their soul mate. Maybe it will work even better if they write their name, phone number, email address with permanent ink on the tangerines. Haha.. just kidding about that writing down of the particulars part. Don't try it at home !

I was thinking of my late granny when she told me that funny tangerine tossing Chinese Valentine's Day tradition. Jellyfish and cucumber salad was one of her favorite munchies when she was playing mahjong during Chinese New Year. I guess a part of her must have rubbed off on me as I develop a craving for it every time Chinese New Year comes around.

Using some of my favorite Asian salad ingredients like cilantro, green onions, and the flavorful chinese five spice tofu, here's a quick and easy recipe for a jellyfish salad. I bet you will love this jellyfish salad, it is simply refreshing, a great light snack suited for the spring and summer.

Tips : Cooking jellyfish

1) In a hot boiling pot of water, drop the jellyfish in, and cook for about 1-2 minutes, depending on which part of the jellyfish is used. If its the head is used, it will need a longer time to cook. Check for consistency after a minute into cooking time.
2) Rinse in cold, icy water. Drain off excess salt, pat dry and chill in the fridge until cold.

Jellyfish Salad Recipe

Ingredients :
shredded chinese five spice pressed tofu
shredded cooked jellyfish
chopped cilantros
shredded green onions
100% pure sesame oil
low sodium soy sauce

For stuffing : cucumber cups ( remove core )
Before serving : toasted sesame seeds and paprika powder

Method :

1) Mix all the ingredients together and let chill for 10 minutes.
2) Scoop the jellyfish into the cucumber cups. Lightly sprinkle some toasted sesame seeds and paprika powder before serving.

Lotus Root Fries

Hmmm ... leftover lotus root from my last recipe. I'm feeling a little burned out from the regular stews and stir-fries so I thought I'd go the "East meets West" route this time around. What better way to accomplish this than a fusion with the all - time American favorite deep-fried snack - French Fries. I don't get why they call them french fries. But then again, I don't get why they call hamburgers hamburgers anyway. Well if you do, enlighten me.

Anyway, moving along from the confusion to the fusion, I've decided to whip up some lotus root fries with my leftover lotus root. Whether or not you are a fan of french fries, you really should give this fusion lotus root fries recipe a whirl. Not only does it have less calories, lotus root is rich in vitamin C and dietary fiber.

Another way in cooking lotus root (aka "Renkon" in Japanese) is raw in salads. A simple toss with mirin wine, sesame oil and soy sauce, and you got yourself a healthy, delicious lotus root salad, a delectable delight for the upcoming summer time.

Okay, on to the lotus root fries recipe. Using light cornstarch and no salt at all, lightly dust some strip cuts of lotus root and deep fry them to a perfect crisp. Simple, isn' it? You can also kick it up a notch like I did by quick stir-frying the lotus root fries using butter, evaporated milk, fresh cut red chili peppers, and my all-time favorite herb - kaffir lime leaves. There you have it ... buttery, zesty, mildly spicy lotus root fries !

Lotus Root Fries Recipe

Ingredients :
1 pc. lotus root ( cut into strips of 1/2 inch thick )
cornstarch

Method :
1) Lightly dust the lotus root strips with cornstarch.
2) Deep fry for about 3-5 minutes, OR until golden brown.

Spicy Buttered Lotus Root Stir Fry Recipe

Ingredients :
1 red chili pepper ( deseeded and sliced )
5 kaffir lime leaves
black pepper
1 tbsp butter
2 tbsp evaporated milk
1/2 tsp honey
lotus root fries ( from above recipe )

Method :
1) Saute the kaffir lime leaves and red chili peppers until fragrant.
2) Add butter, honey, evaporated milk and let simmer.
3) Toss in the lotus root fries and a dash of black pepper.
3) A quick toss and turn to let everything mix. Then continue stir-fry for 30 seconds.

My Buddha's Feast, A Lotus Root Stir Fry

Traditionally, Buddha's Feast or Buddha's Delight is a vegetarian dish served on the very first day of Chinese New Year. The use of vegetables signify purity, therefore no meat or seafood is eaten on the first and fifteenth day of the New Year celebration and no animals are killed on those two days.

During Chinese New Year, using shitake mushroom symbolizes the welcoming of Spring and the calling of opportunities in life, whereas using water chestnuts signify unity. The one mushroom I enjoy the most is the Bunashumeiji mushrooms. It adds a really sweet, smoky, mushroomy flavor to the dish.

Since today isn't the first or the fifteenth day of the New Year, I have tweaked my Buddha's Delight recipe using Chinese waxed sausage and lotus root. In the Chinese New Year tradition, cooking with lotus roots also carries the meaning of bonding and strong family ties. You can also find lotus root candies in many boxed candied fruit trays sold at Asian markets. Lotus root may enhance the sweetness of soups but after all the boiling, it ends up a little soggy and tasteless. Stir frying, on the other hand, preserves the crunchy texture and the sweetness of the lotus root for a really satisfying end result.

Chinese sausages and other waxed meats like duck or bacon are also prevalent in many Chinese New Year festive foods. The rose wine flavor preserved in the chinese sausage is really brought out and adds a mildly intoxicating aroma to any stir fry or clay pot dish.

Lotus Root Stir Fry Recipe

Ingredients :
1 piece lotus root, sliced
2 links of chinese duck liver sausage, sliced ( OR regular chinese sausage )
1 bunch bunashimeiji mushroom
chinese shitake mushroom, shredded
3 water chestnuts, peeled and sliced
green onions, shredded
sesame oil
white pepper
shaoxing cooking wine
2 tbsp oyster sauce
sugar and salt to taste

Method :

1) Cook chinese sausage in microwave on high for 2 minutes, and then set aside.
2) Stir fry the the green onions and mushroom until fragrant. Toss in the sliced lotus root and water chesnuts. Continue stir frying for 2 minutes.
3) Dash in some sesame oil, white pepper, oyster sauce, and cooking wine. Stir fry for 1 minute and add the sliced chinese sausage, sugar and salt to taste. Mix well and continue stir frying for an additional 2 minutes OR until cooked.

Asian Spinach Stir Fry

I'm always on the lookout at the Asian grocery store for interesting vegetables. This time, some leafy greens shaped like lotus leaves labelled as "Mong Toi" caught my eye. A little googling revealed that "Mong Toi" is also a Vietnamese spinach , crossed between a chinese broccoli and a spinach, and it is also known as "Malabar Spinach" to the Indians. When over cooked, this Asian spinach might turns out a little slimy like the okra. You can sometimes see Mong Toi spinach served in Cantonese cuisine, known as "Saan Choy". This spinach has so many names in Chinese which translates to different meanings such as "emperor's vegetable" or "fallen hollyhock". The fact is, Malabar Spinach is not really a spinach, although its flavor resembles much to the regular spinach. It has an interesting slippery texture to the mouth, and its meaty leaves lends quite a bit of an iron-after-taste.

Nutritional facts : High in Vitamin A, C, iron and Calcium, and low in calories by volume and high in protein per calorie. This meaty leaves are rich source of soluble fiber, valued for removing mucus and toxins from the body.

More information and planting tips : Garden Pages

Cooking tips : Do not over cooked the spinach due to the high level of iron which could lead to a slightly unpleasant iron-after taste and leaves a slippery feel as well. So, what I did was to deep fry some chinese salted fish and use the oil to stir fry the mong toi spinach with a hint of fish sauce to tone down the iron taste.

Here I am, venturing into another episode of discovering a new taste and my submission to this Weekend Herb Blogging hosted by Kalyn's Kitchen : Asian Spinach Stir-fry with Crispy Salted fish and Shrimps.

Tags : weekend herb blogging, food blogging events, quick and easy recipes, stir fry


Mong Toi Spinach Stir-Fry Recipe

Ingredients :
sliced salted fish ( You can buy these at any Asian grocery market, preferably "555" brand as they are made of pure red snapper fillets )
6-8 shrimps ( peeled and deveined )
1 bunch mong toi spinach
1 tsp minced garlic
1 tsp minced ginger
1/2 tbsp fish sauce
1 tbsp oyster sauce
shaoxing wine ( OR other chinese cooking wine )
1 tsp sesame oil
water

Method :

1) Pan fry the pre-sliced salted fish to a crisp, and then set aside.
2) Saute the ginger and garlic, toss in shrimps, pan fry until slightly browned, add the spinach in, dash the fish sauce, oyster sauce and splash in some cooking wine, and mix well.
3) Stir fry for 2 minutes, add the pan fried salted fish, some water, mix well, and give it a quick 30 seconds stir fry.

Chayote Squash And Potato Indian Stir-Fry

Chinese stir-fry recipes make use of garlic, ginger, and brown sauce, whereas Indian stir-fry recipes rely heavily on herbs and spices to develop a deep aromatic flavor and add a jolt of heat. When I have a craving for Indian cooking, two spices that are no stranger to my wok instantly come to mind - cumin and coriander seeds. They are the essential ingredients in most curry recipes, but they also pack a punch to any cooking, not to mention that nutty and peppery flavor which I enjoy so much. Instead of my ethnic preference for kaffir lime leaves or curry leaves which are prevalent in most Malaysian spicy foods, I'm going to use fenugreek leaves for a change this time. This Indian herb can be found in any Indian grocery market labeled as Kasuri Methi. I add the herb at the last stage of cooking to lend a light herb-y note alongside the rich cumin and coriander flavor.

I like using potatoes when cooking Indian food because they absorb the aromatic flavors of the herbs and spices well. But they can be a little heavy on the starch sometimes so I'm going to balance the equation with a lighter vegetable - the Chayote squash. This pear-shaped squash has about the same texture as a potato, but it has a lighter cucumber-y taste. In Cantonese cuisine, the Chayote squash is known as Hup Jeong Gua, which literally translates to "closed palms squash" because of its appearance. There are not many chayote squash recipes in Chinese cooking. But just as any other squash, they taste great in any stir-fry, deep fry, or soup recipe.

If you have got leftover roast chicken, like I did from my Hainan Chicken Rice, and some tortilla wraps, you can even improvise this Chayote Squash Stir-Fry recipe into an Indian-style Burrito.

Ingredients :
1 Chayote squash ( cubed )
1 large Russet potato ( cubed )
1 tsp minced ginger
Red bell pepper strips
2 tsp curry powder ( used to marinate the cubed chayote squash and potatoes )
2 tsp cumin seeds
1 tsp coriander seeds
1 tsp fenugreek leaves
salt and sugar to taste
water

Method :
1) Saute minced ginger, cumin seeds and coriander seeds until fragrant.
2) Pan fry the marinated potatoes until browned, add the marinated chayote squash in, mix well and stir fry for 2 minutes.
3) Add in the fenugreek leaves, continue stir frying for another 30 seconds.
4) Dash some water in, cover and simmer for an additional 5-10 minutes OR until all fully cooked.

Glass Noodles Stir Fry

The age-old debate on who invented the noodles was finally settled when they found a 4,000-year-old bowl of noodles in China a couple of years back. Today, owls of noodles can be found all over the world in a variety of shapes and sizes. The more popular ones are the Chinese yellow noodles and rice vermicelli, the Italian spaghetti and macaroni, and the Japanese udon and soba to name a few. Speaking of noodles, can anyone enlighten me on how the phrase "using your noodle" came about to mean "using your brain"? :P

One particular noodle I haven't had in a while is the "glass noodle", named for it's translucent appearance when cooked. It is also called "bean thread" because it is made from mung bean, not to be mistaken with the rice vermicelli, which is quite similar uncooked. I haven't tried this noodle in a while because there were rumors of lead-poisoning surrounding it a few years ago. I'm glad the whole mess is finally cleared up so I can finally get to enjoy it once again.

Two of the more popular dishes associated with glass noodles recipes are the Szechuan style "Ants Climbing A Tree" and the Thai style "Pad Woon Sen". Both are stir fried but glass noodles also go great in soups or salads. The dish I'm preparing today is a simple quick stir fry recipe similar to the "Pad Woon Sen" but I'm going to kick it up a notch by adding a little unsalted fermented soy beans, which I prefer to the salted black beans because of its rich bean-ier flavor.

Ingredients :
2 bundles glass noodles
1 lbs sole fish fillet sliced
minced garlic
shredded ginger
5 asparagus thinly sliced
red bell pepper strips
1 tbsp fermented soy beans ( unsalted )
1 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp soy sauce
1 tbsp shaoxing cooking wine
sesame oil
sugar to taste

Method :

1) Boil a pot of water, turn off the heat and soak the glass noodles for 3 minutes.
2) Rinse in cold, running tap water, and then set aside.
3) Marinade the fish fillets with some oyster sauce, fish sauce, and then set aside.
4) Saute 1/2 portion of both shredded ginger and minced garlic until fragrant, add in the pre-marinated the fish fillets and pan fry on both sides until browned, toss in the sliced asparagus, red bell pepper strips, continue stir fry for 1 minute, and then set aside.
5) Heat the wok or skillet to a smoky point, saute the fermented soy beans and the remaining shredded ginger and minced garlic until fragrant.
6) Quickly add the chilled glass noodles in and stir fry on high heat until the fermented soy beans flavors completely infused into the glass noodles.
7) Splash the soy sauce, cooking wine, sesame oil and sugar to taste and mix well.
8) Dish up and serve with the pan fried sole fish fillets.

Asian Mushrooms Stir Fry Beef

Unlike the cremini or porcini mushroom, this particular Asian mushroom is exotic. I found is only available between winter and spring. I was ecstatic upon rediscovering this navel-like mushroom over the weekend. I spoke to this elderly man who was just as enthusiastic picking out the good ones and learn a thing or two. He suggested choosing the rounder looking ones and to prepare them for cooking by cutting off the root and the tip. After that, to peel and smash them with the palm of your hand. What suits the Asian mushroom recipe, I asked. He told me that in most Cantonese cuisine, the best recipe for these exotic mushrooms is cooking them in a soup, a simple mushroom stir fry with spicy pork, OR a "teppanyaki" (iron grilled) mushroom beef.

I must admit it does not have the shitake mushroom aroma that I prefer. It tastes more like waterchesnut but not as crunchy, but is definitely a far cry from the spongy-textured King Oyster Mushrooms. And yes, it does add a mild mushroom flavor to your cooking if that's what you are looking for.

In the Cantonese dialect, these exotic Asian mushrooms are known as "Chi Goo", which literally translates to "belly-button mushroom" or "navel mushroom". I may be mistaken but I have searched high and low for it's english name to no avail. If you have any information on it, please let me know.

Anyway, I have decided to experiment these exotic Asian mushrooms in a Mongolian style stir fry with my favorite part of beef and a strong hint of black pepper.

Ingredients :
6 exotic mushrooms peeled and sliced
1 lb. of sliced beef flap meat ( I prefer using beef flap meat because it cooks faster and is tender and flavorful )
1 tbsp oyster sauce
1 tsp mushroom soy sauce ( OR soy sauce )
green onion strips
white pepper
black pepper
sesame oil
sherry cooking wine ( OR other cooking wine )
cornstarch solution

Method :
1) Season the meat with white pepper, black pepper, oyster sauce and sesame oil, then set aside.
2) Heat wok, saute the green onions and mushroom till fragrant, add the seasoned beef, stir fry briskly until beef is slightly browned.
3) Splash in some mushroom soy sauce and cooking wine and continue stir frying until the sauce starts to bubble.
4) Stir in the cornstarch solution to thicken the sauce. Cover wok and let simmer for 2 minutes.

Watercress Soup : No.1 Cleansing Soup

There really is nothing like a big bowl of hot soup to drive away the "cold weather blues". Surfing the net for some ideas, I stumbled upon a certain Soup No. 5 "Viagra Soup". Haha ... I wonder if that's how they make the infamous pill from scratch. Using beef penis along with other chinese medicinal herbs like "dang shen" aka "tong-shen" and chinese yam "wai san" and whatnot. For my own anti-"chill pill", I thought I'd stick with the basics, the No. 1 "Cleansing Soup".

Infected by Simscooks's detox diet, I wasted no time in getting some watercress myself. I also rummaged through my fridge for some known anti-oxidant and anti-inflammatory ingredients to enrich my watercress soup. I found some goji berries, figs & dried longan - ingredients that should provide the necessary nutrients to start my cleansing process after a week-long battle with the flu. Goji berries (wolfberries OR gogi berries), are raisin-like dried fruit which are evidently known to improve cell communication among other health promoting properties. Figs, yet another one of my sweet discoveries, are rich in fiber and healthy minerals. I don't particularly enjoy eating the figs, I just like the way just a couple of them can enhance a whole pot of soup with a mild sweet fruity flavor. As for the dried longan, I read somewhere that they are "brain food", which is good, for I am quite forgetful nowadays :( To further make up for my protein deprivation, I added a couple of chicken feet and meaty pork bones. Oh what the heck, let's get a little crazy and throw in another one of my favourite ingredients for any kind of soup .. fish balls :P

Final verdict : One beeeg bowl of a sweet, hearty, and "interior"-cleansing soup :)

Watercress Soup With Asian Herbs Recipe

Ingredients :
4 pc. chicken feet
2 pc. meaty pork bones
6 fish balls
3 figs
1 tbsp goji berries
1 tbsp dried longan
1 bunch watercress
salt to taste

Method :
1) Dump all the ingredients (except the watercress and fish balls) in a soup pot, and cook to a boil. The watercress turn soggy fast and the fish balls are pre-cooked so you can add them in later.
2) Let it simmer for at least 20 minutes in medium heat.
3) Add watercress and fish balls in and simmer for an additional 10 minutes before serving.