Jun 02 2009
Kung Pao Beef Recipe
This Kung Pao Beef dish is similar to my chicken recipe and includes almonds. For extra heat, add additional chili pepper seeds.
Archive for the 'Chinese Food' Category
Jan 13 2009
Garden Salad with Gribines Recipe
This is a Jewish/Asian fusion alternative to topping a salad with bacon pieces. Although gribines are admittedly high in cholesterol, they add a special crunchiness and flavor that is unique and delicious.
Dec 23 2008
Chinese-Style Potato Onion Kreplach
These kreplach are made with readily available Chinese pot stickers. They are so much easier to prepare and lighter than old-fashioned kreplach. The emphasis in this recipe is on the filling, rather than the dough. These are not triangular in shaped but rather are like little sacks filled with delicious potato/onion filling.(more on shaping the shu-mai is needed)
Nov 27 2008
Chicago Deli Fried Rice Recipe
Julie is the proprietor of Phoenix, a well-known Chicago Chinese restaurant, located not far from Manny’s, Barack Obama’s favorite deli. Manny’s corned beef sandwiches are legendary. Julie has devised the perfect use for left-over corned beef or pastrami.
Nov 01 2008
Won Ton Kreplach Recipe
This is an easier and much lighter version of a traditional Jewish recipe. The use of wonton wrappers (squares) gives these kreplach a much airier texture. Rather than tasting mostly dough, which more often than not is pretty heavy, the taste and texture is primarily that of the filling.
Oct 28 2008
Zesty Lemon Chicken Recipe
Every Chinese restaurant has its own version of lemon chicken. Most sauces have the sweetness and color of a lemon meringue pie, which is unfortunate. I believe that the natural lemon flavor should come through. This recipe is light as well because the chicken is not batter-dipped.
Oct 27 2008
Asian-Jewish Barbequed Chicken Recipe
Leave it to an East Village Jewish Deli to come up with an actual American/Jewish/Asian fusion dish! That is because the Second Avenue Deli has had a Chinese chef for many years. I have enhanced this recipe with even more Asian flavor. Although this recipe calls for baking and broiling the chicken, it is definitely better on a charcoal grill. Continue Reading »
Oct 19 2008
Peri Peri Chicken Casserole Recipe
Peri-Peri is a hot or mildly hot seasoning, sometimes a prepared sauce, that is of Portugese origin. In South Africa, Peri-Peri seasoning is virtually a staple. It is much more than a mere hot sauce. Although not well-known in North America, it adds great flavor to many foods, especially chicken and fish. It is available in specialty stores and also from internet-based companies that sell South African products. Continue Reading »
Oct 14 2008
Spicy Orange Beef Recipe
Long ago, I concluded that the best recipes are almost always simple recipes. If it takes more than a single page to provide cooking instructions, then I usually take a pass. When it comes to Chinese recipes, simplicity is essential. I like to stick to recipes of no more than 3 primary ingredients. In the case of this orange beef recipe, they are the beef, the green onions, and the orange peel. In that way, the ingredients remain distinctive. Except for the time required for marinating the beef, the actual cooking time is very, very brief.
Ingredients:
- 1 ½ pounds skirt steak, sliced into
¼ inch-thick strips
2/3 cup plus 3 Tablespoons water
½ teaspoon baking soda
3 Tablespoons dry Sherry
1 egg white
3 ½ Tablespoon cornstarch
2 Tablespoons vegetable oil
2 green onions, cut into ½ inch lengths (about 1/3 cup)
3 Tablespoons dried orange peel*
3 thin slices fresh ginger, chopped
1 long, thin fresh hot red pepper (optional), chopped
¼ cup chicken broth
3 Tablespoons light soy sauce
2 Tablespoons sugar
1 teaspoon sesame oil
4 cups oil
10 small dried hot red peppers, or to taste
Directions:
-
Place beef in bowl.
Combine 2/3 cup water with baking soda and pour over beef.
Refrigerate at least 1 hour or overnight.
Rinse beef thoroughly under cold running water. Drain well and pat dry.
Transfer to dry bowl.
Add 1 Tablespoon wine and egg white and stir briskly, using circular motion, until egg white is foamy.
Add 1½ Tablespoons cornstarch and 2 Tablespoons oil.
Combine green onions, dried orange peel, ginger and fresh red pepper in small bowl. Combine remaining 2 Tablespoons cornstarch and remaining 3 Tablespoons water in small bowl.
Add remaining 2 Tablespoons wine.
Blend in chicken broth, light soy sauce, sugar and sesame oil.
Heat remaining 4 cups oil in wok or heavy large skillet over high heat until almost smoking.
Add beef and cook about 45 seconds, stirring constantly.
Remove beef with slotted spoon and drain (do not turn off heat).
Return meat to wok and cook 15 seconds, stirring. Drain again.
Return meat to wok and cook 15 seconds, stirring. Drain well. (Repeated cooking will make meat crisp outside and juicy inside.)
Drain all but 2 tablespoons oil from wok.
Restore wok to high heat and add hot peppers, stirring until almost black, about 30 seconds.
Remove peppers with slotted spoon and discard.
Add green onion mixture to wok and stir briefly.
Add beef and cook, stirring constantly about 10 seconds.
Add wine mixture and stir until meat is well coated and piping hot, about 15 seconds. Turn into dish and serve immediately.
*For dried orange peel, remove peel of 1 orange, scraping all white pith form inside. Cut peel into 1-inch squares. Arrange on baking sheet. Let stand in warm place until peel is thoroughly dried, about 24 hours. Store in tightly covered container.
Oct 05 2008
Classic Kung Pao Chicken Recipe
Almost every Chinese restaurant serves some version of Kung Pao Chicken. Most, in my opinion, miss the mark They tend to rely on thick, brown sauce with some spice added and a mélange of various vegetables. I feel that a truly excellent Kung Pao should be much more distinctive. The peanuts should be very fresh. The major ingredients should not be swimming in sauce, but rather flavored by the sauce. I actually use no vegetables except the scallions. The result is a Kung Pao that will knock your socks off with great flavor and texture.
Oct 02 2008
Lemon Chicken Recipe
Every cook has his/her own personal favorites that are sure-fire hits every single time. I have been preparing this chicken recipe for many years and it never fails to please. The fabulous aroma of the ginger and garlic wafting from the kitchen put diners in the right mood even before the dish comes to the table. Continue Reading »
Oct 02 2008
Chinese Chicken Salad Recipe
This delicious recipe for Chinese Chicken Salad can be prepared in just a few minutes after the marinade is complete.
