Zha Jiang Mian with Handmade noodles

Zha Jiang Mian (炸酱面，"Mian" means "Noodle" in Mandarin) is a very popular northern Chinese noodle dish with a mixture of ground pork stir-fried with fermented soybean paste(炸酱). There are different types of soybean paste. In Beijing, we normally used sweet bean sauce (甜面酱). It's also similar to Jajangmyeon in Korean, which is a variation of Zha Jiang Mian.

I am not a fan of fatty pork, so I used ground turkey instead. The ultimate secret to this dish, however, is my mom's homemade noodles, as shown in the pictures below. I would never have dreamed of eating a bowl of this until my mom was here. The noodles are absolutely the most al dente noodles I have in a long while and this is what I call: the ultimate comfort food.

Ingredients:

• 2 tsp garlic, chopped
• 2 tsp minced ginger
• 1 lb ground turkey
• 1 cup sweet bean sauce(甜面酱)
• 3 - 4 tablespoons canola oil
• 2 tablespoons dark soy sauce
• 1/2 -1 cup chicken stock
• 2 cucumbers, shredded into thin strips.
• handmade noodles (unbleached wheat flour and water)

Directions:

1. Heat oil in a deep pan on medium high. Add garlic and stir fry until slightly brown. Add the ground turkey and stir fry till the meat are cooked. 
2. Mix sweet bean sauce, dark soy sauce, chicken stock in a mixing bowl and stir into the turkey. Cook and simmer for 5 minutes. 
3. Cook noodles in a pot of water. Drain well.
4. Serve the meat sauce over noodles and mix with shredded cucumbers.

Irish Lamb Shank Stew with Potato Mash

There are people who either hate lamb or love lamb for its gaminess. I am the former, so when I cook lamb, I have to make sure the strong and peculiar lamb-y taste is toned down by the cooking method or the herbs used. The only lamb I would eat was when it's cooked with tons of cumin. I have never tried cooking any other ways until stumbled a recipe on The Good Mood Food Blog. 

The weather started to become wintry cold and dry here in New York a couple of weeks ago and I decided it'd be a perfect time to make this Irish lamb stew for the season. Also in Chinese medicine, lamb is the type of "hot" food by nature and nourishes the body best when eating on a cold winter day. 

It's fall-off-the-bone good and my mom wouldn't even tell it from beef!

For the lamb stew:

Ingredients:

• 2 tbsp of canola oil
• 4 lamb shanks
• 4 garlic cloves, roughly chopped
• 1/2 onion and 3 shallots, finely chopped
• 1 carrot, finely diced
• 1 stalk of celery, finely sliced
• 350ml of dry red wine
• A few sprigs of thyme, tied in a bunch with kitchen twine
• 650ml of beef stock
• A good pinch of sea salt and ground black pepper

Directions: 

1. Preheat oven to 300 degrees. 
2. In a large casserole dish, heat the canola oil and add the lamb shanks and brown on all sides. Remove and set aside.
3. Sautee the onions and shallots for two to three minutes until soft but not browned. Add the garlic, carrot and celery and fry for another couple of minutes. Pop in the thyme and stir through.
4. Add the red wine and bring to the boil and simmer for five minutes.
5. Place in the browned lamb shanks and pour over the stock. Bring to a steady simmer, then cover and place in the oven at 300oF for three hours, turning them half way through the cooking time, until the meat is extremely tender and almost falls off the bone. Toward the end of the cooking time, taste and season
6. Take few ladles of the juices and place them in a small saucepan. Reduce by half as gravy. 

For the potato mash

Ingredients:

• 2 lbs potatoes, peeled and diced
• 1 bunch of spring onions, finely sliced
• 2 tablespoons of unsalted butter
• 1/3 cup half and half
• extra unsweetened almond milk
• A good pinch of sea salt and black pepper

Directions:

1. Add the peeled and diced potato to a pot of cold water, cover, place over a high heat and bring to the boil. Reduce the heat and simmer until the potato is tender when pierced with a fork.
2. When the potatoes are cooked, remove from the heat, drain into a colander, then add back into the pot with the butter, half and half, and almond milk. Using a potato masher, mash the potatoes until smooth and creamy. Add in more almond milk to your desired consistency.
3. Add in the spring onion, steamed cabbage, sea salt and black pepper and stir through with a spoon until evenly combined.

Serve the lamb shanks with potato mash and drizzle with gravy.

Baby Bok Choi with Shitake Mushroom

Eating vegetables is a habit, like practicing yoga - once you get into it, you are hooked. In my house, we eat all kinds of fresh organic/local vegetables. It's always very easy to make especially because I don't believe in overdressing a vegetable dish. Let the seasonings support the main ingredients and bring out the best of the simplicity. 

Ingredients:

• 6-7 cups of baby bok choi, separate the leaves and cut into same size bite pieces.
• 2 cups of sliced shitake mushroom
• 2 tablespoons of canola oil
• 2 pieces of thinly sliced 1" x 2" ginger
• 2 tablespoons of finely diced scallion
• a big splash of low sodium chicken stock
• kosher sea salt and ground black pepper
• about 1/3 teaspoon of turbinado sugar
• 1 teaspoon of dark rice vinegar
• 2 teaspoons of fried minced garlic (you can find those from Asian supermarket), or 1 teaspoon fresh minced garlic

Directions:

1. Bring a large pot of water to a boil. Add the baby bok choi. Let them stay for 2-3 minutes and then shock in cold water to prevent them from overcooking. Drain well and set aside.
2. Meanwhile, heat canola oil in a large deep pan on medium high heat. Saute ginger and scallion until fragrant. Add mushroom. Saute for 30 seconds. Add chicken stock and cook for about 2 minutes, or until the mushroom softens. Add 1/3 teaspoon of salt and 1/3 teaspoon of sugar. Add drained bok choi into the mushroom mixture. Cook for 30 seconds. Add another 3/4 teaspoon of salt (or adjust to taste) and 1/2 teaspoon of black pepper. Cook for another 20 seconds. Add fried minced garlic (or fresh garlic) and1 teaspoon of dark rice vinegar. Mix well. Turn off the heat. Serve immediately.

Curried Chicken Salad

It's the old deli classic that I make often at home. It has a complex and yet clean tasting and makes a perfect light lunch meal as a wrap or salad. This Ina's recipe yields the most juicy chicken that can be used in any chicken salad dish. 

Ingredients

nocoupons

• 3 whole (6 split) chicken breasts, bone-in, skin-on
• Olive oil
• sea salt and freshly ground black pepper
• 1 1/2 cups mayonnaise
• 1/3 cup dry white wine
• 1/4 cup chutney (recommended: Major Grey's)
• 3 tablespoons curry powder
• 1 cup medium-diced celery (2 large stalks)
• 1/4 cup chopped scallions, white and green parts (2 scallions)
• 1/4 cup raisins
• 1 cup whole roasted, salted cashews

Directions

1. Preheat the oven to 350 degrees F.
2. Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.
3. For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt. Mix well.
4. Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.

Red Cabbage Salad

I sometimes like to nibble on the raw vegetables when I cut them, even on the kinds that I typically don't eat raw, like red cabbage. I had thought it'd be bitter and hard. But it's actually crunchy and sweet, nothing like the regular cabbage which doesn't have the purple hue. A week later, I bought another head of red cabbage and did an experiment on a raw red cabbage salad. I wonder why it took my so long to stop sauteing this delicious vegetable!

Servings: 6

Ingredients:

• 1 head red cabbage, cored and shredded
• 1/2 Red onion, or Spanish Onion, shredded
• 1/2 cup extra virgin olive oil
• 2/3 cup champagne vinegar
• 1 tablespoon honey
• 2 teaspoons sea salt
• 1 teaspoon ground black pepper

Directions:

1. In a bowl, mix the oil, vinegar, honey, sea salt, and black pepper. Pour dressing over cabbage and onion, and toss to coat. Serve immediately or chill before serving.

Over-easy Asian Cucumber Salad

Asian cucumbers are much smaller than American ones. They are also more crunchy, crispier and juicier. Like English cucumber, they are seedless and their skins are paper thin you don't need to peel off anything. Persian cucumbers are the closest variety I can find in Whole Foods or Trader Joe's. But English cucumbers tend to have a tighter tissue than Asian/Persian cucumbers so they don't work well in this particular salad, because the key to this salad is to smash the cucumbers with the back of a wide knife instead of cutting them straight. It allows the cucumber tissues to get loosen up so that the sauce penetrates into the everywhere of the cucumber. 

If you are like me that likes Asian flavors, this delicious salad fits both the most picky palate and waistline.

Servings:2

Ingredients:

• 7 Persian cucumbers, smashed and cut into big chunks
• 5 teaspoons Liquid Amino (or light soy sauce)
• 1 teaspoon dark rice vinegar
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon chili flakes

Directions:

1. Mix well all the ingredients except for the cucumbers. Combine with the cucumber chunks. Serve immediately or chill in the fridge before serving.

Chicken Pesto Hot Sandwich

New Yorkers like fancy sandwiches, especially for lunch. A juicy, flavorful, hot and light gourmet sandwich is exactly what we crave in the middle of a busy workday. I always like to try chef's creative combo, so much so that I don't remember if I have ever ordered a chicken sandwich, because 1) risk of encountering a cupboard-tasting chicken breast is too unappetizing to take. 2) shouldn't grilling a juicy and tender chicken breast be one of the easiest task in my own kitchen?

There is nothing outside of the box in this chicken pesto sandwich. It's a combination of every ingredient I know I love that is simply cooked to perfection.

1 serving

Ingredients:

• 1 large skinless, boneless chicken breast, with rib meat on
• 1 tablespoon store-bought good quality classic pesto
• 1/3 large cibatta bread, cut diagonally from a large cibatta bread and cut horizontally into two pieces
• 1 tablespoon olive oil
• extra olive oil for drizzling the cibatta bread
• 1 teaspoon of salt
• 1/2 teaspoon of pepper
• 2 tablespoons of baby mixed green

Directions:

1. Rub the chicken breast with salt and pepper and olive oil.
2. Heat a grill pan on high heat. Put the chicken breast in the grill pan. Don't move the chicken around. Let it cook for 5 minutes on one side. Turn to the other side and cook for another 5-6 minutes. Take the chicken out and cover with foil. Let it sit for 5-6 minutes. Slice to thick pieces.
3. Using the same grill pan, turn the heat back on medium high. Drizzling the cibatta bread with olive oil and grill for 2 minutes on the cut side.
4. Spread 1 tablespoon of pesto on each side of the bread. Stack the chicken on top of one piece of bread. Top it with baby mixed green and another piece of bread. Serve hot.

Garlic Roasted Asparagus with Parmesan

My favorite way to cook asparagus is to roast them in the oven. It's extremely easy and yet incredibly flavorful with simple ingredients. Usually, it involves garlic, shallots or Parmesan cheese. I resorted to Ina's recipe tonight and added extra garlic on top. It was the perfect side dish.

6 servings

Ingredients

nocoupons

• 2 1/2 pounds fresh asparagus (about 30 large), ends trimmed
• 2 tablespoons olive oil
• 3 cloves of garlic, minced
• 1/2 teaspoon kosher sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup freshly grated Parmesan

Directions

1. Preheat the oven to 400 degrees F.
2. Lay the araparagus in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with minced garlic, salt and pepper. Roast for 20 minutes, or until tender. Sprinkle with the Parmesan and return to the oven for another minute.Serve hot or warm.

Cauliflower Gratin

Fall is always very brief in New York City. All of a sudden, it's windy and cold outside and vegetables are changing faces at the market. Among other fall/ winter vegetables, Cauliflowers are abundant at my local Whole Foods. I bought two beautiful large heads this past weekend. But when I am about to cook them, I realize for three of us, that's a lot of cauliflowers. My mom made a cauliflower stir-fry with tomatoes with one head. For some very different flavors, I made Ina's Cauliflower Gratin. It was definitely a popular hit! 

4 Servings

Ingredients

nocoupons

• 1 (3-pound) head cauliflower, cut into large florets
• Kosher sea salt
• 4 tablespoons (1/2 stick) unsalted butter, divided
• 3 tablespoons all-purpose flour
• 2 cups hot unsweetened almond milk
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon grated nutmeg
• 1 cup freshly grated Gruyere, divided
• 1/2 cup freshly grated Parmesan
• 1/4 cup Panko bread crumbs 

Directions

1. Preheat the oven to 375 degrees F.
2. Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
3. Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 2/3 cup of the Gruyere, and the Parmesan.
4. Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

Shrimp Scampi

My mom is visiting, and I have been talking and entertaining all day as long as she is awake. I didn't feel like cooking too much in the kitchen, so other than the salad that I toss for the family, I made this simple, light and super flavorful shrimp scampi. Isn't it one of the easiest entrees that everybody loves?

3 servings

Ingredients:

• 1 lb frozen large shrimp, thawed, deveined and shelled
• 1 tablespoon Olive oil
• 1/2 medium onion, finely diced
• 3 tablespoons dry white wine
• 1 tablespoon brandy
• 2 cloves garlic, minced
• 1/3 teaspoon crushed red pepper flakes
• 3 tablespoons flat leaf parsley, finely chopped
• kosher sea salt
• fresh ground pepper

Directions:

1. Rinse shrimp with salted water (like sea water). Pat dry with paper towl.
2. Saute onion and garlic in olive oil in a medium pan on medium heat, for 3 - 4 minutes, or until the onion are translucent. Add shrimp and cook for 1 minute. Add white wine, brandy, red pepper flakes. Cook for another 1 - 2 minute. Season with salt and pepper. Stir in parsley. Serve hot.

Kimchi Fried Rice with Bacon

I am not Korean and Kimchi is definitely an acquired taste for me. My boyfriend (G) isn't Korean either, but he eats Kimchi with congee every morning during the weekends. However, when kimchi is cooked, the pungent sourness turns to a rich sweet flavor and compliments meat or poultry perfectly.

As soon as I saw this recipe in the October issue of Food Network magazine, I showed it to G and we both couldn't wait to try it. I twisted it a little bit by adding a little soy sauce in the end. The smokiness from the bacon and the sweetness from the cooked kimchi infuse each other and the whole package of flavors was thoroughly delivered by the brown rice.

3-4 servings

Ingredients:

• 6 to 8 slices thick-cut bacon (marinated in the marinade of this Grilled Skirt Steak)
• 3 tablespoons sesame seeds
• 3 nori sheets (dried seaweed)
• 3 cups Kimchi
• 4 1/2 to 5 cups cooked Japanese brown rice, chilled
• 1 tablespoon toasted sesame oil
• 1 teaspoon low sodium light soy sauce (I use Kikkoman) 

Directions:

1. Cut the bacon crosswise into 1/2-inch pieces. Toast the sesame seeds in a large skillet over medium heat until golden, shaking the pan, 2 to 3 minutes.
2. Cut the nori sheets in half with shears, then cut into 1/2-inch-thick strips.
3. Heat a large cast-iron skillet over medium-high heat. Add the bacon and stir-fry until almost cooked through, 6 to 8 minutes. Drain the Kimchi, reserving the liquid (about 1/3 cup). Cut the kimchi into 1/2" pieces. Raise the heat to high and stir-fry the kimchi until browned, 7 to 8 minutes. Add the rice, the reserved kimchi liquid, the sesame oil and half of the nori strips. Continue to cook, turning constantly with a wooden spatula, about 8 minutes. Add 1 teaspoon of soysauce to the end.
4. Transfer the fried rice to a serving dish and sprinkle with the remaining nori strips and the toasted sesame seeds.

Grilled Korean-Style Skirt Steak

Alongside the Kimchi Fried Rice, this is another recipe from the October issue of Food Network Magazine. Called Korean style marinade, the usage of cola hardly has anything to do with Korean cooking. It reminded me of a time when cola was very popular in some Chinese cooking too. 

Regardless, it's a clever way to add cola into a marinade. Not only the sugar content of it works as a sweet sauce, the acidity also tenderizes the meat and therefore allows all the flavors in the marinade to pierce through the meat's tissue. It's very important to pierce some holes with a fork on the steak before marinating. The result is these perfectly grilled medium rare steaks with tons of flavors. My boyfriend went crazy for them and said we're one more step closer to our catering business.

4 servings

Ingredients:

• 2 pounds skirt steak, trimmed and cut crosswise into 4 - 5 1" pieces
• 3 tablespoons sesame seeds
• 4 cloves garlic, minced
• 1 cup cola
• 1/4 cup soy sauce
• 1/4 cup honey
• 1/4 cup toasted sesame oil
•  kosher sea salt and freshly ground pepper
• 1 large white onion, cut into 2-inch-thick wedges
• 6 to 8 slices thick-cut bacon 

Directions:

1. Pierce the steak a few times with a fork. Toast the sesame seeds in a skillet over medium heat until golden, shaking the pan, 2 to 3 minutes. Transfer to a plate to cool.
2. Combine the sesame seeds, garlic, cola, soy sauce, honey, sesame oil, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl, stirring to dissolve the sugar. Add the steak, onion wedges and bacon, turning to coat. Cover and refrigerate overnight.
3. Remove the steak and onion wedges from the marinade with a slotted spoon and transfer to a baking sheet. Heat a grill pan over high heat. Grill the onion wedges and peppers, turning, until charred, 8 to 10 minutes. Transfer to a platter. Grill the steak until charred, 4 to 5 minutes per side for medium rare.

Oven-steamed Whole Branzino with Black Bean Sauce

Almost every Chinese family has a bottle of chili bean sauce. It helps put together a simple and yet flavorful meal with little effort. Some have hot oil in it, and some don't. Some can be slightly sour, and some not at all. One bottle can be very different from another. It takes some time for you to figure out which one fits your palate best. There is one brand called Lao Gan Ma (literally translated as Old Grandma) which I learned from my roommates in College who were from the "spicy" provinces. It is not acid at all, with a deep and rich black bean texture. They used to eat it like peanut butter. The school canteen boring food instantly turned exciting once they put a dash of that on top.

To my surprise, last weekend, I found the same thing from a supermarket in Chinatown in New York City. As Tuesday is fish day in my house (reason here), I couldn't wait to make a super easy oven steamed fish using Lao Gan Ma.

Ingredients:

• 1 whole branzino
• 2 scallions, thinly sliced lengthwise
• 1 3" x 3" piece ginger, thinly sliced 
• 4 tablespoons Lao Gan Ma chili black bean sauce, mixed with 1 teaspoon of low sodium light soy sauce
• 2 tablespoons Chinese cooking wine
• 2 tablespoons olive oil
• kosher sea salt
• ground black pepper

Directions:

1. Preheat the oven at 400 degrees.
2. Season the fish with salt and pepper on both sides and the cavity. Split the fish through the cavity, flatten and press down the fish on a big baking dish.
3. Divide scallions and ginger to three parts and place them underneath the fish and on both sides of the fish on top. Place 1 tablespoon of the chilli black bean sauce mixture underneath the fish. Spread the other 3 tablespoons on top of the fish. Drizzle with 2 tablespoons of Chinese cooking wine and 2 tablespoons of olive oil on top of the fish. Cover the baking dish with foil and steam in the oven for 20 - 25 minutes. Serve hot.

Chorizo Potato Hash with Fried Egg

With all the Chorizo sausages, potatoes and fried eggs, this is definitely a man dish. It's usually served as breakfast in Spanish families and is quite popular these days on Brunch menus in New York City. But it's a little too heavy for us to eat first thing of the day and too complicated for me to cook early in the morning, so I made it into dinner and my boyfriend loved it.

2 servings

Ingredients:

• 4 medium (about 1.3 lb) red potatoes
• 1 lb Chorizo sausages, removed from casings
• 1 jalapeno pepper, seeded and finely diced
• 1 red bell pepper, seeded, membrane removed and diced to 3/4" pieces
• 2 eggs
• 1/2 large Spanish Onion, finely diced
• 2 cloves garlic, minced
• 3 tablespoons canola oil
• another 2 tablespoons canola oil
• 3 tablespoons brandy
• 1 teaspoon paprika
• 1 teaspoon of fresh thyme, minced
• kosher sea salt
• ground black pepper
• 3 tablespoons of parsley, chopped

Directions:

1. Boil water in a medium pot. Add potatoes with skin on when water is boiling. Cook for 15-20 minutes until the potatoes are tender. Remove the potatoes and cut into 3/4" cubes.
2. Heat 3 tablespoons canola oil in a medium pan on medium high heat. Add onion and garlic. Saute for about 3 minutes. Add Chorizo sausages and use a potato masher to break them up into small pieces. Cook for about 2 minutes, or when most of the sausages are no longer pink. Add jalapeno peppers, red bell peppers, paprika and thyme. Cook through when the meat are done and the vegetables are tender, for about 5 minutes. Turn off the heat and remove the chorizo mixture with a slotted spoon. Get rid of the excessive oil.
3. Heat another 3 tablespoons canola oil in the same pan. Add the potatoes and cook until soft on the inside and crispy on the outside, for about 15-20 minutes. Drain excessive oil. Add 1/2 teaspoon of salt. De-glaze the pan with 3 tablespoons of brandy. Stir well and cook until the most of the alcohol have evaporated, for another 2 minutes. Add the chorizo mixture back into the pan. Cook and mix well. Season with salt and pepper to taste. Sprinkle with parsley and turn off the heat.
4. Meanwhile, spray a span with canola oil and pan fry the eggs to your liking. Divide the chorizo potato hash into two and place eggs on top. Serve hot.

Sloppy Bombay Joes

Since Chicken Tikka Masala, I have had the bravery to try more Indian dishes at home. Sloppy Bombay Joes is a recipe from Aarti Sequeira on her debut show on Food Network, after winning the Next Food Network Star. I was totally tempted to make this dish and I'm glad I finally did.

However, I did make a few twists on the original recipe. Based on what I had in the fridge, I added some mushrooms and jalapeno peppers and left out the bell peppers. I also used brioche buns instead of regular hamburger buns, for an extra buttery taste to neutralize the heat and compliment the pungent flavors from the spices. There is a lot of prep work, but the result is so worth it. Tucked in between a hot and extremely soft brioche bun, the meat is so juicy, tender and flavorful. It's rich without being cloying. When you bite into the bun, the juicy meat will be squeezed out onto your fingers. But nobody will remember to care about eating manners this time!

4 servings

Ingredients:

• 1 pound ground turkey dark meat
• 1/2 big jalapeno pepper, seeded and finely minced
• 3 1/2 big jalapeno peppers, seeded and finely diced
• 2 tablespoons canola oil
• another 4 tablespoons canola oil
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1/2 big Spanish onion, finely diced
• 1/2 cup crimini or white button mushroom, finely diced
• 1/4 cup unsalted shelled pistachios
• 1/4 cup goji berries
• 1/4 cup half and half
• 1/2 teaspoon honey
• 1 teaspoon garam masala
• another 1/2 teaspoon garam masala
• 1/2 teaspoon paprika
• another 1/4 teaspoon paprika
• 1 teaspoon cumin seeds
• 1 can (15 ounces) tomato sauce
• 1 cup water
• 1/4 cup chopped cilantro
• 4-6 brioche buns

Directions:

1. Heat 2 tablespoons oil in a medium saucepan on medium heat. Add the ginger, garlic and 1/2 minced jalapeno peppers. Sautee until brown a little, for about 2 minutes. Add 1 teaspoon garam masala and 1/2 teaspoon paprika and cook for another 30 seconds. Stir in the tomato sauce and water. Bring to a boil, then reduce the heat to medium low, uncovered, until thickened, about 15 minutes.
2. Heat 2 tablespoons of oil in a large pan on medium heat. Add pistachios and goji berries. Cook until the raisin swell up and the pistachios start releasing fragrance, for about 1 - 2 minutes. Take them out with a slotted spoon and set aside.
3. Add 2 more tablespoons of oil into the large pan and heat up on medium heat. Add cumin seeds and cook for about 10 seconds. Add onions, mushroom and the other 3 1/2 jalapeno peppers. Season with 1/2 teaspoon of salt. Add in the turkey and cook until no longer pink, for about 5 minutes.
4. By this time, the tomato sauce should be ready. Pour the sauce into the turkey mixture. Add another 1/2 teaspoon of garam masala and 1/4 teaspoon of paprika. Stir and bring to a boil, then turn down the heat to medium low and cook until the mixture has thickened, about 8-10 minutes. Add the honey, half-and-half and, pistachios and goji berries. Stir through and salt to taste. Add fresh cilantro and turn off the heat.
5. Heat up a griddle and toast the brioche buns. Fill with the turkey mixture and serve.

Individual Beef Wellington

I realized that my butcher at Whole Foods gave me 2 pieces of 1" thick beef tenderloin instead of 2" thick until I got home. But I was going to make beef wellington tonight! I had to use what I got. So I stacked these two 1" pieces up and came up with this beef wellington's countryside brother. It turns out, it's even more flavorful thanks to the extra layer in the middle between the two pieces of meat so it allows more sauce to sneak in. It's so moist and juicy that when you cut into it, the juices splash!

Maybe I can name it beef steak pocket? After all, it doesn't matter what it's called, right?

1 serving

Ingredients:

• 2 pieces of 1" thick beef tenderloin 
• 2 1/3 tablespoons Boursin garlic and chive cheese
• 3 tablespoons canola oil
• 1/4 sheet puff pastry (I use Dufour)
• 1 small shallots, minced
• 3 tablespoons minced white button mushroom
• 1 teaspoon fresh thyme, minced
• 1 teaspoon water
• 1 egg
• kosher sea salt
• fresh ground pepper

Directions:

1. Heat canola oil on high heat in a pan until it smokes. Season beef tenderloin on both sides and cook for 1 to 1.5 minutes on each side. Remove and set aside.
2. Sautee shallots, mushroom and thyme in the same pan for 5 minutes. Lightly season with salt and pepper. Remove and let cool.
3. Prepare egg wash. Crack the egg and mix it with 1 teaspoon of water. Set aside.
4. Roll out the puff pastry to a 13" x 15" square. Place 1 piece of beef tenderloin in the center, spread 1 teaspoon of boursin cheese and add 1 teaspoon of mushroom mixture. Put the other piece of beef tenderloin on top. Spread with 2 tablespoons cheese and top with the rest of the mushroom mixture.
5. Brush the corners and sides of each square with the egg wash, fold each corner up to the center, tuck in the sides, and press lightly to seal.
6. Cover and chill overnight in the fridge.  
7. Remove it from the fridge and brush again with egg wash. Preheat oven to 425 degrees. Bake for 20 to 25 minutes, or until golden brown. Serve hot.

Beets and Avocado Salad with Balsamic Vinegar Reduction

A bottle of top quality aged balsamic vinegar can cost a fortune. If you have tasted it, you know it's worth every penny. It's like a condensed grape syrup infused with aged red wine, with a hint of molasses in it. The aroma is intoxicating it alone elevates any paired vegetables or fruits to a gourmet level. But I don't always have the super expensive kind in my pantry. When I don't, I have an easy way to create a similar reduction using regular aged balsamic vinegar, at a fraction of cost.

For the body of the salad, I used beets and avocado as the main ingredients. The idea was inspired by the roasted beets and avocado salad I once had at Al Forno in Rhodes Island. It was so good I kept thinking about it after the dinner. The roasted beet tolerates all the richness from the avocado and its relatively sharp flesh compliments the creaminess of the avocado meat. It's such a perfect combination. 

You can certainly roast the beet roots at home. I took a shortcut by using the pre-steamed baby beets to save myself extra three hours roasting, peeling and cooling time. The result is just as mouthwatering.

2 servings

Ingredients:

• 1 package (8 ounce) steamed baby beets, cut into 1" x 1" cubes
• half Hass avocado, cut into 1" x 1" cubes
• 2 tablespoons extra virgin olive oil
• 1 ounce crumbled Gorgonzola cheese
• 2 ounce organic pea sprouts
• 1 teaspoon of freshly squeezed lemon juice
• 1/4 teaspoon fresh thyme
• 1/2 cup aged balsamic vinegar
• 1 tablespoon dry red wine
• 1/3 teaspoon kosher sea salt

Directions:

1. In a small sauce pan, heat the balsamic vinegar on medium low heat. Stir constantly with a wooden cooking spoon until it reduces by half, for about 12 minutes. Add 1 tablespoon of red wine and keep stirring, for another 3 minutes. Turn off the heat. The reduction should be thick enough to cover a spoon.
2. Put baby beets and avocado cubes together. Add 1 teaspoon fresh squeezed lemon juice to prevent the avocados from browning. Add Gorgonzola cheese, olive oil, thyme, salt together. Mix well. Be careful not to break the beets and avocados.
3. Take 2 plates. Layer 1 ounce of pea sprouts on each plate. Divide the beets and avocado mixture into two portions and put them on top of the pea sprouts.
4. Drizzle 2 tablespoons of balsamic vinegar reduction on each salad.Serve immediately.

Oven-steamed Whole Branzino with Garlic, Basil, and Tomatoes

I learned from Anthony Bourdain's book Kitchen Confidential, that the best days in New York to eat fish are Tuesdays and Thursdays, because Fulton fish market only opens on these two days. Since then, Tuesdays and Thursdays have become fish days in my house. Sometimes, Wednesdays too.

Fresh fish is perfect for steaming and exhibits itself best when steamed. I have a lot of favorite fish recipes that involve steaming. This is a simple one that uses a lot of garlic and basil, topped with a layer of tomatoes that adds sweet and tangy flavor. It's so flavorful I practically wants to drool as I eat.

2 servings

Ingredients:

• 1 whole branzino, scaled and cleaned, with head and tail on
• 2 tablespoons fresh minced garlic
• 1 cup basil, chiffonaded
• 2 medium vine ripen tomatoes, cut into 1/4 inch slices
• 3 tablespoons olive oil
• 2 tablespoons capers, minced
• kosher sea salt
• fresh ground pepper
• heavy duty foil and parchment paper

Directions:

1. Set the oven at 400 degrees. Line parchment paper on a baking tray. Season fish with salt and pepper on both sides and the cavity.
2. Combine olive oil, garlic, basil and capers. Divide the mixture evenly and spread them on both sides and the cavity.
3. Cover the fish entirely with tomatoes slices. Stuff three smaller pieces into the cavity too.
4. Sprinkle extra salt and pepper on top of the tomatoes. Drizzle with a little more olive oil.
5. Cover the baking tray with heavy duty foil and steam in the oven for 20 minutes.
6. Remove the foil and bake uncovered for another 10 minutes. Serve hot.

Red Quinoa with Arugula, Tomatoes and Black Olives

Quinoa is definitely the "chic" food these days - it's an extremely nutritious grain that actually is a complete protein. Usually the recipes involve olive oil, lemon, beans and herbs. But to be honest, it gets boring over time, and I don't think a lot of recipes that yield pretty pictures are as flavorful. 

I borrowed my secret dressing that I use a lot for romaine salad and created this really flavorful warm quinoa salad. The texture is nutty, juicy and very soft. Serving as a perfect deliver vehicle, the red quinoa packs with deep flavors coming from the aged balsamic vinegar, capers and black olives. Besides, it looks like a colorful wheel that stimulates anybody's saliva production at first sight.

6 servings

Ingredients:

• 2 cups red quinoa, rinsed
• 3 cups low sodium chicken stock
• 2 medium vine ripen tomatoes, cut into 1" x 1" cubes
• 3 cups baby arugula
• 1 cup jumbo black olives, cut into thin slices
• 5 tablespoons extra virgin olive oil
• 2 1/2 tablespoons aged balsamic vinegar
• 1 teaspoon dijon mustard
• 1 tablespoon drained capers, minced
• 1/2 teaspoon whole grain mustard
• 1 teaspoon of fresh minced garlic
• 1 teaspoon kosher sea salt
• 1 teaspoon ground black pepper

Directions:

1. Cook quinoa in chicken stock according to package instruction. 
2. Make the dressing. Combine olive oil, vinegar, dijon mustard, whole grain mustard, capers, garlic, salt and pepper. Whisk well.
3. Combine the arugula with cooked quinoa. The heat will wilt down the arugula. Then add tomatoes and black olives. Mix well.
4. Pour the dressing into the quinoa mixture. Mix well and serve warm.

Chicken Teriyaki

Wonder why the chicken teriyaki you recreate at home never tastes like that from restaurant? Forget about bottled Teriyaki sauce. I have no idea why they put shallots, garlic, sherry vinegar, and 50 other ingredients in there.

Authentic teriyaki sauce only needs four ingredients: equal parts of mirin, sake, Japanese soy sauce and brown sugar, or honey. Incredibly easy, isn't it?

My boyfriend has a weak spot for Chicken Teriyaki. There is this small Japanese place tucked deep in a food court inside a mall on the way from New York to Connecticut. Every time we're going to pass the mall for some reason, he started getting excited one week ahead of time just because he got to eat the chicken teriyaki again in the mall. I always think it's partially the food, and partially the memory of childhood. 

3 servings

Ingredients:

• 6 boneless skin-on chicken legs

     For the marinade:

• 1/4 cup mirin 
• 1/4 cup turbinado sugar
• 1/4 cup low sodium Kikkoman soy sauce

     For the sauce:

• 1/4 cup mirin
• 1/4 cup sake
• 1/4 cup mild flavored honey
• 1/4 cup low sodium Kikkoman soy sauce

Direction:

1. Marinate the chicken legs for at least an hour before cooking.
2. Use a small sauce pan to heat up the sauce on medium heat. Stir until the sauce becomes glossy. (The sauce won't get as thick as the bottled type) 
3. Heat up a griddle sprayed with canola oil on high heat. Put the chicken legs skin side down and grill for about 4 minutes, basting with the marinade constantly. Flip over and cook the other side for another 3 minutes, basting with the marinade constantly too. Turn heat to medium and cover the griddle with a lid and let it steam for 2 minutes. Turn off the heat and let it stay for another 2 minutes. Remove the chicken from the griddle. Remove the chicken skin if you don't like to eat it. Cut into bite size pieces. Serve with brown rice and steamed vegetables. Drizzle more sauce on top.

Kung Pao Chicken with Potatoes and Bell Peppers

                           

Like a lot of other families, in my house, I am the cook, my boyfriend is the cleaner. We're both pretty content to follow this rule, until one day, he made a chicken stir-fry with potatoes and bell peppers that I couldn't stop myself from eating. I thought to myself: did I really get this lucky! Soon I realized this is the best (and arguably the only thing) he knows how to cook. Better than nothing, right?? The only drawback is the timing. It did take him 2 hours every time to cook, and another 2 hours to clean up the sixty different kitchen gadgets and plates he used to achieve this final glory. 

2-3 servings

Ingredients:

• 2 boneless, skinless chicken breasts, cut into 1 inch x 1 inch cubes
• 2 medium Yukon gold potatoes, peeled and cut into 2/3 inch x 2/3 inch cubes
• 1 green bell pepper, seeded and membrane removed, cut into 2/3 inch x 2/3 inch cubes
• 1/2 red pepper, seeded and membrane removed, cut into 2/3 inch x 2/3 inch cubes
• 1 scallion, chopped
• 2 pieces of 1/4 inch x 2 inches x 2 inches ginger
• 1 1/2 tablespoons fermented black beans
• 1 1/2 tablespoons Guilin chili sauce (I use Lee Kum Kee)
• 2 1/2 tablespoons and 2 teaspoons cornstarch, divided
• 2 tablespoons and 2 teaspoons Chinese cooking wine, divided
• 2 1/2 tablespoons ground black pepper
• 1 teaspoon dark soy sauce
• 1 1/2 tablespoons ground black pepper
• 1/2 cup canola oil for frying
• 1 teaspoon salt

Directions:

1. Marinate chicken with 2 1/2 tablespoons cornstarch, 1 1/2 tablespoons ground black pepper and 2 tablespoons Chinese cooking wine. Soak potatoes in cold water in a bowl.
2. Drain potatoes from cold water. Heat up enough canola oil in a pot to fry the potatoes on high heat (oil should almost cover all the potatoes), fry for about 13 minutes or until the potatoes are golden brown and soft. Remove with a slotted spoon and drain off excessive oil on a paper towel.
3. Heat another 3 tablespoons of canola oil in a big pan on high heat. Add scallions and ginger. Sautee for 1 minute. Add chicken and stir fry until half cooked, for about 2 minutes. Add fermented black beans, guilin chili sauce and dark soy sauce. Cook for about another 2 minutes, or until the chicken are just cooked. Pour the potatoes into the chicken and mix. Remove the mixture from the pan and set aside on a clean plate.
4. In the same pan, add a splash of water to deglaze the pan and then add the peppers and cook for about 2 minutes. Turn the heat to low. Add the chicken and potato mixture back into the pan. Mix all the ingredients together. Salt to taste. Serve hot with brown rice.

Chicken Tikka Masala

Need I describe more?? I mean, it's Chicken Tikka Masala -- the synonym of explosion of flavors! 

My boyfriend and I sometimes liked to attack the Indian food bar at Whole Foods for its Chicken Tikka Masala after playing tennis on Saturday afternoon, when we're sweaty, tired and hungry with ignored state-buds screaming for flavors. We fought over the sauce every time! 

If you are like the old me, who was intimidated by hundreds of Indian spices, fear no more! It's very easy! This is the recipe I swear by, adapted from one on allrecipe.com. The result looks and tastes exactly like that served at Indian restaurants. Totally amazing! The first time I made it, my boyfriend couldn't believe I made the whole thing from scratch. Neither did I! Now I make more at a time and pack the rest into individual containers to store in the freezer. They freeze really well, so I can just take one out and heat it up anytime my craving kicks in!

6 servings:

Ingredients:

     For the chicken marinade

• 6 boneless skinless chicken breasts, cut into 1 1/2 inches x 1 1/2 inches pieces
• 2 cups 0% Greek yogurt
• 2 tablespoons lemon juice (about juice of 2/3 lemon)
• 4 teaspoons ground cumin
• 2 teaspoons ground cinnamon
• 4 teaspoons cayenne pepper
• 4 teaspoons ground black pepper
• 2 tablespoons grated ginger
• 1 tablespoon kosher sea salt

     For the sauce

• 2 tablespoons canola oil
• 2-3 cloves garlic, minced
• 2 red Serrano peppers, seeded and finely chopped (warning: remember to wear gloves when working with those hot peppers! Or else, you will end up like me having fingers burning with shooting pains and I have to apply tooth paste on them)
• 2 tablespoons ground cumin
• 2 tablespoons paprika
• 2 teaspoons garam masala  
• 1 can (24 ounce) crushed San Marzano tomatoes
• 2 cups heavy cream
• 2 teaspoon kosher sea salt and extra if needed
• 1/2 cup chopped cilantro (optional.)

Directions:

1. In a large mixing bowl, combine all the ingredients for the marinade and let them sit in the fridge for 1 hour.
2. Heat canola oil in a medium sauce pan on medium heat. Saute garlic and Serrano peppers for 1 minutes. Add cumin, paprika, and salt. Stir and cook for 30 seconds. Pour in crushed tomatoes and stir. When it bubbles, add in cream. Bring it to a boil and set on medium-low heat until sauce thickens, about 30 minutes. Stir constantly using a wooden cooking spoon so the bottom does not burn. Use a ladle to skim off the as much excessive oil as you care.
3. Heat a griddle or a big pan sprayed with canola oil on high heat. Discard the marinade. Grill (or pan sear) chickens pieces until just cooked, about 8-10 minutes. 
4. Add chicken to the sauce pan and simmer for another 10 minutes. Add cilantro and stir. Serve with naan bread.

Mochi Mini-Muffin with Chocolate Hazelnut Filling (Gluten Free)

I don't bake much, because we only have two people in the house and none of us are big eaters. When I do bake, it has to be something that I can't find in the bakery and is really really good.

I love Japanese Mochi cakes, and some other Asian desserts that are made out of glutinous rice. They are light, soft, slightly chewy and are often combined with adzuki bean paste, or tropical fruits like coconut or mango. But they are never baked. Mochi muffins are definitely a rather novel idea. Unlike traditional glutinous rice cake, the dough is puffed up and tastes fluffier. The look and weight of it reminds me of cream puff but the texture is more substantial than that. It's like eating clouds in a waffle cone with a consistency of french macarons. Can you imagine how good these muffins taste when there is chocolate hazelnut in the center?

The house smells incredible when these little jewels are in the oven. The only problem? They don't last long! So pop them in your mouth and enjoy with a crowd!

24 mini muffins

Ingredients:

• 2 cups glutinous rice flour, sifted
• 1 teaspoon baking powder
• 3 extra large eggs
• 1/2 cup soy milk
• 1/2 cup coconut oil (original coconut flavor or the unflavored kind, depending on if you like hints of coconut in your muffins)
• 1 teaspoon vanilla extract
• 1 teaspoon stevia
• 1/4 teaspoon salt
• about 8 teaspoons chocolate hazelnut spread (my favorite is Rigoni Di Asiago)

Directions:

1. Set oven at 375 degrees.
2. Put all the wet ingredients together. Mix well using a electric mixer.
3. Put baking powder, stevia, salt into the flour. Mix well.
4. Combine the dry and wet mixtures and mix well.
5. Line the muffin tin with parchment paper strips. Add one tablespoon of the batter into each muffin tin first. Drop 1/4 - 1/3 teaspoon of chocolate hazelnut spread in each center. Add another teaspoonful of batter on top of the chocolate hazelnut spread.
6. Bake for 15 - 20 minutes in the oven. Mine took 16 minutes.
7. Remove the muffins from the tin and remove the parchment paper strips. Let them cook on a rack.

Turkey Meatballs and Winter Melon Soup

Like all melons, winter melon has the powerful ability to hydrate and cleanse our bodies. It is eaten as a vegetable in Chinese cuisine and pairs really well with meat because of its delicately milder flavor. It's particularly popular for making soup dishes.

For this dish, the turkey meatballs are cooked directly in the soup. This method allows the meatballs to remain incredibly moist and taste absolutely more tender and juicy than either baking or frying. The winter melon is also able to infuse its mellow aroma to the soup and the meatballs, and at the same time, absorb all the other stronger flavors back in.

In fact, this soup is so flavorful, satisfying, and nourishing that nothing hits the spot quite like it.

4 servings:

Ingredients:

• 3 pounds winter melon, peeled and cut into 1/4 inch x 3 inches x 3 inches slices

     For the meatballs:

• 1.5 pounds ground turkey dark meat
• 1 extra large egg
• about 2 tablespoons Chinese cooking wine
• about 1.5 tablespoons grated ginger
• about 1/4 cup finely chopped scallions
• about 1 tablespoon corn starch 
• about 1 teaspoon of toasted sesame oil
• 1/2 teaspoon turbinado sugar
• 1 1/2 teaspoons kosher sea salt
• 1 teaspoon ground white pepper

     For the soup base:

• 8 cups of low sodium chicken stock
• 2 cups of water
• about 1 tablespoon of Chinese cooking wine
• 1 scallion, white part only, cut into two short pieces
• 2 pieces of 1/4 inch x 2 inches x 2 inches fresh ginger
• 2 teaspoons toasted sesame oil
• 2 teaspoons kosher sea salt, extra if needed
• 2 teaspoons ground white pepper, extra if needed
• 1/4 cup cilantro, chopped

Directions:

1. Pour chicken stock and water into a large pot. Add scallions and ginger. Bring it to a boil. Add Chinese cooking wine and winter melon. Cover and cook the winter melon. When it boils again, remove the winter melon to a big bowl and set aside.
2. Meanwhile, mix all the ingredients for meatballs. Ideally using a pair of chopsticks, keep stirring clockwise only (or counter-clockwise only) until everything is blended well.
3. Hold a clean tablespoon on one hand and a teaspoon on another. Scoop meat in the tablespoon and scoop out into the soup with the help of the teaspoon. Do the same with all the meatballs. Using a wooden spatula to move meatballs around to create more space for each other.
4. When all of the meatballs are in the pot. Cover and bring it to a boil. Add the winter melon back in. Add 2 teaspoons each of salt and pepper. Cover and set heat on medium low for another 5 -7 minutes, or until all the meatballs are cooked. Adjust seasoning to your taste. Add cilantro and drizzle with sesame oil. Serve immediately.

Shredded Pork with Sweet Bean Sauce

Sweet Bean Sauce (or the better known Cantonese version of Hoisin Sauce in the U.S.) is one of my favorite sauces to cook with in the kitchen. It's sweet and savory at the same time and works perfectly with meat, poultry, or even vegetables.

In Beijing cuisine, Shredded Pork with Sweet Bean Sauce (京酱肉丝) is probably one of next most classic and popular dishes after Peking Duck. I like to stuff the cooked meat with some shredded scallions into a steamed roll. Each bite packs tons of flavor thanks to the sweet bean sauce. The meat is so tender and velvety that it clouds in your mouth. It's like eating burgers! As long as you get the right sauce, which is really easy to find in your local Chinese supermarket, you don't need to travel that far to enjoy this delicious dish. 

4 servings

Ingredients:

• 1 whole pork tenderloin, about 1.3 pounds
• 6 scallions, white and light green part only, thinly shredded 
• 3 tablespoons sweet bean sauce (make sure it's not Hoisin sauce. Hoisin sauce is a premixed concoction using sweet bean sauce and is good for dipping. Here is a picture of the one I use for your reference.)
• 3 tablespoons low sodium chicken stock
• 2 tablespoons Chinese cooking wine
• 1 tablespoon corn starch
• 1 tablespoon dark soy sauce
• 1 tablespoon freshly grated ginger
• 1 clove garlic, grated
• 1/2 teaspoon Turbinado sugar
• canola oil
• 6 store bought steamed rolls

Directions: 

1. Cut the scallions along the stems into thinly slices that curl up by themselves. Drop them into hot (but not boiling) water and let them sit for 2 minutes. Drain well, pat dry and place the scallions on a plate. Set aside.
2. Trim fat from pork loin; cut pork with grain into 2 x 1 inch strips. Cut strips across grain into 1/8 inch slices. Stack slices; cut into thin strips. (It's important to cut pork this way to get the right texture)
3. In a large bowl, mix together the shredded pork loin, grated ginger, dark soy sauce, Chinese cooking wine, corn starch, and sugar. Let it marinate for 15 minutes.
4. In a medium pan, heat up 1/2 cup oil on high heat. Add the shredded pork and cook for about 3 minutes, until golden brown. Use a slotted cooking spoon to remove the pork from the pan. Pour out the extra oil and leave about 1 tablespoon in the pan to cook the sauce with.
5. Mix together sweet bean sauce, chicken stock and garlic. Turn the heat back on medium high in the cooking pan. Pour in the sauce mixture and cook for about 2-3 minutes. Keep stirring it with a wooden spatula to prevent burning at the bottom. 
6. Pour the cooked pork back into the sauce mixture in the pan. Turn the heat to medium, mix well and cook for another 1 minutes.  
7. Place pork on top of the scallions. Serve with steamed rolls immediately.