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Archive for February, 2011

Garlic Noodles
Garlic Noodles

Garlic Noodles with Buttery Garlic Shrimps

Garlic Noodles with Buttery Garlic Shrimps

Look is deceiving. This is so true with this dish.

These are not ordinary boring noodles; they are full of (garlic) flavor! All garlic lovers should give it a try, trust me you’ll be happy with it 🙂 . Serve it with roasted crabs, butter prawns, or even some grilled meats.

Garlic Noodles Recipe– original recipe from Rasa Malaysia (serve 4-6 people)

Ingredients:

1 lb fresh uncooked egg noodles
2 tbsp finely minced garlic
4 tbsp butter
4 tbsp oil
4 tsp granulated garlic powder
2 1/2 tsp chicken bouillon powder
2 1/2 tsp oyster sauce
3 tbsp grated Parmesan cheese

Method:

  1. Boil noodles in a deep pot until al dente. Drain and set aside.
  2. Add garlic, butter and cooking oil into a pan on medium heat until butter melts. Turn down heat to low and let the garlic flavor come out. Add in all seasoning (except Parmesan cheese) and noodles. Stir to combine. Dish out and add in grated Parmesan cheese. Toss well and serve immediately.

 

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Saute Spicy Chicken Hearts 酱爆鸡心

Saute Spicy Chicken Hearts 酱爆鸡心

Saute Spicy Chicken Hearts 酱爆鸡心 Recipe

Ingredients:
1 lb chicken hearts
3 stalks celery
3 cloves garlic– chopped
2-3 hot red peppers– chopped
1 inch ginger– peeled and shredded
1 piece five spice press tofu 五香豆干 (optional)– cut into strips

seasoning:
3 tbsp thick soy sauce 酱油膏
1 tbsp oyster sauce
1/4 tsp chicken bouillon powder
1 tbsp rice wine

Method:

  1. Trim off excess fat and the top part of chicken hearts. Butterfly and make some slits on exterior side of the hearts.
  2. Remove stringy fiber of celery, and cut into slightly less than 1/4 inch slices.
  3. Poach celery in boiling water for a few seconds to remove the celery flavor, drain. Then poach chicken hearts for 30 seconds, adding 1 tbsp rice wine (extra) to the poaching water. Drain.
  4. Heat up 1 tbsp oil in a wok on high heat. Saute tofu strips until slightly brown. Move to the side of the wok but remain the heat.
  5. Add in 2 tbsp oil, saute ginger, red peppers and garlic until aromatic and spicy. Add in chicken hearts and seasoning. Stir everything to mix well, until the chicken hearts are just cooked. Add in celery, make a quick stir then dish out. Serve immediately.

Regina’s Note:

  • The wok must be very hot while sauteing this dish in order taste the “flavor/spirit of the wok 镬气” . If cooked right, the chicken heats taste tender almost like pork kidney. Don’t over cook or it will be tough.
  • If you cook chicken hearts without poaching ahead, this dish will become watery as the liquid draws out from chicken hearts during cooking process.
  • Just like sauteing other internal organs, rice wine is always a must and seasoning is always heavier than average to yield a very flavorful dish.

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Hot Dog Buns

Hot Dog Buns

Hot Dog Buns Recipe (makes 16 small buns)

Ingredients:
Dough:
2 cups bread flour
1 1/2 tbsp dry whole milk powder
1/2 tsp salt
3 1/2 tbsp sugar
1 1/2 tsp dry yeast
125 ml water
1 egg
2 1/2 tbsp butter

Filling:
8 hot dogs– pat dry with paper towel and cut in half lengthwise

eggwash

Method:

  1. In the mixing bowl mix well the first 5 ingredients then add in egg. With dough hook attached and starts kneading, slowing add water to form a dough. Add a little more water if necessary. Drop in butter and continue to knead the dough until it doesn’t stick to the bowl and pass the “membrane” test. (pull a small piece of the dough, use two hand to stretch the dough to a very thin layer– if the layer doesn’t tear then the dough is ready to proof. Otherwise, continue kneading until it passes the test).
  2. Transfer the dough to a big bowl. Wrap the bowl and leave it on a warm spot to rest/proof until double in size. (To speed up the resting time a little you can sit the bowl on a moist hot towel, or sit the bowl on top of a pot of hot water).
  3. Lightly knead the dough a few times to punch out big air pockets trapped inside. Divide into 16 portions. Roll each portion into a small 6 inch strip. Strip the dough over cut hot dogs2-3 times, leaving both hot dog ends open. Be sure both ends of the dough are tucked in or face down. Place the buns on greased/nonstick baking sheet, cover and rest for 45 minutes — 1 hour.
  4. Apply eggwash on top of the buns, bake at preheated 350°F oven for 15-17 minutes. Cool on the rack.

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