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Archive for May, 2012

Recently I have been hooked on “wok hei” stir fry foods, especially the spicy version. I bought a container of spicy anchovies stir fry from a Chinese deli but just couldn’t get enough of it, so I decided to make it at home.

Spicy Anchovies with Five-Spiced Tofu

Spicy Anchovies with Five-Spiced Tofu

Spicy Anchovies with Five-Spiced Tofu

Ingredients:
1 cup of dried anchovies– rinse and drain
4 pcs five-spiced pressed tofu– cut into strips
6-10 fresh hot pepper– chopped
1/2 red bell pepper– cut into strips (optional– for its texture and color for the oil)
3-4 cloves garlic– thinly sliced
3 slices fresh ginger– cut into thin strips
1 tsp dry fermented black beans– rinse
cilantro for garnish

Seasoning:
salt
chicken bouillon powder
few drops of soy sauce

Method:

  1. Add some oil to a very hot wok, drop tofu and saute until lightly brown. Dish out and remain the high heat. Repeat with red bell pepper, adding little more oil if needed. Dish out bell pepper.
  2. When the wok is smoking hot again, add more oil and fry anchovies, garlic, hot peppers and black beans until aromatic and anchovies are dry but not crisp. Return tofu and bell peppers to wok, add seasoning to taste and stir few times quickly. Toss in cilantro and dish out immediately. Serve immediately with steam rice or porridge.

Note:

  • Sauteing red bell pepper will give out some red oil– making the dish look spicy without adding too much hot peppers, especially good for those can’t take the pepper heat.
  • This kind of quick saute dish is all about “wok hei” (the flavor and essence of the food cooked using a smoking hot wok), thus the wok must be on smoking high heat during the cooking process. The dish is best served immediately or it won’t taste the same.
  • Any leftover of this dish can also be served as a cold side dish– don’t heat up again or the bell pepper will be soggy.

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Banana Muffins with Chocolate Filling

Banana Muffins with Chocolate Filling

Banana Muffins with Chocolate Filling

Banana Muffins with Chocolate Filling

Banana Muffins with Chocolate Filling (makes 12 pieces)

Ingredients:
1 1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
4 tbsp sugar
4 tbsp unsalted butter, melted and cooled
2 egg yolk
1/2 cup milk
2 ripe bananas– mashed
2 egg whites
1/2 cup chopped walnuts– toasted
bittersweet chocolate chips for fillings

Method:

  1. Preheat oven to 400° F. Line a muffin pan with 10 paper muffin cups or grease with cooking spray.
  2. Sift the flour, baking powder, and salt into a bowl. Stir in 3 tbsp of sugar. In another bowl, hand whisk egg yolk, milk, melted butter and mashed bananas until blended well. Pour the yolk mixture over the flour mixture and whisk until just combined (do not over mix– the batter will be slightly lumpy). Add walnuts to the top but do not mix yet– you will fold in walnuts when you fold in egg white in next step.
  3. Use a electric hand mixer, beat egg white until fluffy. Add in 1 tbsp sugar gradually and continue beating until soft peak appears as for meringue. Gently fold in whipped egg white into the batter until just blended.
  4. Fill each muffin cup half full, drop in 2-4 pieces of chocolate chips in the center. Then fill each muffin with more batter to cover chocolate chips.
  5. Bake the muffins until golden, for about 20 minutes. Remove the muffins from the pan and cool on the rack.
Banana Muffins with Chocolate Filling-- added chocolate chips for the fillings, then covered with some batter on the top.

Banana Muffins with Chocolate Filling– added chocolate chips for the fillings, then covered with some batter on the top.

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Nam Yee Sauce 南乳醤

Nam Yee Sauce 南乳醤

This sauce is what I used for basting my nam yee roasted spare ribs, but I think it’s also good on grilled chicken wings…

Nam Yee Sauce 南乳醤 Recipe (this recipe makes enough basting sauce for 3 lbs of meat)

Ingredients:
3 tbsp maltose
3 tbsp honey
2 tbsp soy sauce
2 tsp hoisin sauce
1 cube nam yee– mashed
4 tbsp nam yee liquid (the liquid in which nam yee soaked in the jar)

Method:

  1. Combine all ingredients in a small sauce pan, stir to blend well on medium heat until  it turns bubbly. Cook for another 2-3 minutes. Set aside to cool. The sauce will thicken when it cools.

Regina’s Note:

  • This sauce can be made ahead of time, and stored in the fridge for at least several weeks.
Nam Yee Roasted Spare Ribs 南乳烧排骨

Nam Yee Roasted Spare Ribs 南乳烧排骨

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