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Posts Tagged ‘thick soy sauce’

This appetizer is even easier than cucumber appertizer that I posted before. If you like five spiced tofu, give it a try!

Five Spiced Tofu Appertizer

Five Spiced Tofu Appetizer

Five Spiced Tofu Appetizer Recipe

Ingredients:
4 pieces five spiced tofu
1 clove garlic– chopped
1/3 cup chopped cilantro
2 tbsp thick soy sauce– see note below
1 tbsp sesame oil
dash of ground white pepper
dash of chili powder

Method:

  1. Boil tofu in water for a few minutes. Remove tofu and dice into small pieces. While the tofu is hot, toss in remaining ingredients, mix well. Let it sit for 30 minutes before serving so the tofu soak in the flavors. Serve at cold or room temperature.

Regina’s Note:

  • Thick soy sauce: This Taiwanese style thick soy sauce can be found in Asian grocery stores that carry Taiwanese products. I like to use thick soy sauce for this dish because the soy sauce is not thin as regular soy sauce, less chance for diluting and more flavorful.

 

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This is a very easy, refreshing side dish to accompany any heavy flavored meat dishes. I like to use mini Persian cucumber, because its skin is not as thick as regular American cucumber. If you can’t find Persian cucumber, English cucumber works fine as well. Also, you can marinate the cucumbers for several days, but toss in soy sauce and other seasoning before serving.

Cucumber Appertizer

Cucumber Appertizer

Cucumber Appertizer Recipe

Ingredients:
6 Persian cucumbers
2 cloves garlic– chopped
2 tbsp rice vinegar
2 tbsp sugar
pinch of salt

2 tbsp thick soy sauce– see note below
1 tbsp sesame oil
1 red hot pepper– chopped

Method:

  1. Remove both ends of cucumbers, cut into 1 inch length, then crush with the side of a knife to break open, remove the core.
  2. Put cucumber, garlic, vinegar, sugar and salt in a bowl. Stir around until sugar dissolves. Cover and marinate for at least 4 hours in the fridge (This can be done several days ahead– if planning for longer marinating time, use less vinegar and sugar)
  3. When it’s ready to serve, drain the cucumber and toss it with remaining ingredients. Serve at cold or room temperature.

Regina’s Note:

  • Cucumber: Choose cucumber that has thinner skin and smaller core, such Persian cucumber, Japanese cucumber or Hot House English cucumber. Pick a good firm cucumber and avoid those are slightly softer on both ends.
  • Thick soy sauce: This Taiwanese style thick soy sauce can be found in Asian grocery stores that carry Taiwanese products. I like to use thick soy sauce for this dish because the soy sauce is not thin as regular soy sauce, less chance for diluting and more flavorful.

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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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