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.

Pan-seared Scallops with Greenpea Puree

I once had these amazing scallops with a green pea puree and root vegetable emulsion at Sala One Nine in New York City a few years ago. The plump scallops were perfectly seared to preserve the soft quality of the buttery flesh. The vibrant green pea puree tasted of spring, and was thinly surrounded by a creamy emulsion from the root vegetables and a tart port-wine reduction. It has since become my benchmark against which I compare all the other scallop dishes served at various restaurants.

As simple as it sounds, not every seasoned chef can deliver a high-quality scallop dish. I had to try to recreate it at home. Ta-da! How easy it is! I used soy milk instead of heavy cream to get a warmer hint that resembles root vegetables. Better yet, with the calories saved, I can mop up the remaining sauce with a piece of bread without feeling guilty! My friends that I invited for dinner said these scallops were many times better than many fancy restaurants!

4 servings

Ingredients:

• 20 good quality dry sea scallops, seasoned with kosher sea salt and black pepper on both sides
• 2 tablespoons olive oil
• 1/2 large Spanish onion, finely diced
• 2 cloves garlic, minced
• 2 cups frozen peas, thawed
• 1/3 cup Riesling or other port wine
• 1/3 cup low sodium chicken stock
• 2 cups unsweetened soy milk
• canola oil spray
• 1 dried red pepper, seeded and crushed (optional, depending on if you want the extra kick from the heat)
• 1 teaspoon of kosher sea salt
• 1 teaspoon of fresh ground black pepper

Directions:

1. Sautee onion in olive oil in a medium sauce pan on medium heat for 3 minutes. Add garlic, and cook for another 2 minutes. Add Riesling to deglaze the sauce pan and cook for about 2 more minutes until most of the liquid have evaporated.
2. Add green peas, chicken stock, red pepper, and soy milk. Cover with a lid and bring to a boil. Turn down to low heat and simmer for 7 minutes.
3. Pour the green-pea mixture into food processor and puree it to your desired consistency (I like mine with a little bit of texture that's not like baby food). Return the puree to the sauce pan. Season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Turn the stove on high heat and stir with a wooden spatula constantly until the puree sauce thickens, for about 2 minutes.
4. Heat a separate pan with canola oil spray on high heat. When it smokes, add in scallops one at a time. Don't crowd them, or else they will be steamed rather than pan-seared. 1 to 1 1/2 minutes on each side.
5. Place scallops over green pea puree. Serve immediately.

Everyday Multi-grain Congee

Traditional congee is usually made of white rice. I like to add other whole grains and dried fruits for a fuller texture and richer flavor, not to mention a complete package of nutrients. To get the desired creamy consistency and silky soft texture, it took me a while to finally get the perfect formula with the right proportion of each ingredient. But all the trial-n'-error was absolutely worthwhile.

I usually cook these on Friday nights. When all the grains are simmering on the stove, they slowly break down and release a rich, yet pure fragrance that permeates through the air and goes around the whole house. It feels so cozy, homey and comfy it makes whatever I do that night a therapy. The best part? My boyfriend and I get to enjoy it the next morning with no effort at all.

4 servings

Ingredients:

• 1/4 cup pearled barley
• 1/4 cup arborio rice
• 1/4 cup old fashioned rolled oats
• 1/4 cup dried lotus seeds
• 1/4 cup dried mung beans
• 1/4 cup goji berries
• 8 cups of water

Directions:

Put everything except goji berries together in a medium pot and bring it to a boil. Turn down the heat to low and simmer for 1 hour 40 minutes. Stir occasionally from the bottom to prevent the congee from getting burned. Add goji berries, simmer for another 20 minutes. Serve hot.

Creamy 'n' Nutty Buckwheat Noodles

One of those days, when you have nothing left in your fridge and it's thunderstorm outside, it takes sooner to make these creamy and nutty noodles than to figure out which takeout is less bad to order. Everybody keeps a jar of peanut butter in the house, right? It's so delicious it almost doesn't justify how simple it is. Your every bite starts off feeling the creaminess, and suddenly turns to a crunch, which all slowly melts in your mouth with a layered unami taste coming to sensation.

Buckwheat is in fact a type of seeds, so the flour of it doesn't have gluten. Whether the buckwheat noodle you use is made out of both wheat and buckwheat flour, or pure 100% buckwheat flour, the lower (or none) gluten content (than regular pasta) makes it tend to stick to each other after it's cooked because of the remainder of the hot water. One way to retain the nutty and crunchy taste is to run it under cold water immediately after cooking. This process washes off the excessive starch clinging onto the noodles so the noodles are al dente.

2-3 servings

Ingredients:

• 4 ounces dried Japanese buckwheat noodles
• 1/2 cup unsalted creamy peanut butter (look for the kind with peanut as the only ingredient)
• 1 tablespoon of grated fresh ginger
• 3 tablespoons of liquid amino acid (you can use soy sauce)
• 1 teaspoon of Chinese salted leek flowers (韭菜花 optional, you can get it from Asian supermarkets if using)
• 1 tablespoon of toasted sesame oil (the dark kind)
• 1/2 cup of water
• 1/4 teaspoon of crushed red pepper flakes
• 2 tablespoons of chive, finely chopped
• 2 tablespoons of cilantro, chopped

Directions:

1. Combine everything together except the buckwheat noodles. Mix well.
2. Bring water to a boil and cook buckwheat noodles according to instructions on the package. 
3. Drain the noodles and run them under cold water immediately in your colander and wash the noodles with your hands.
4. Pour noodles into the sauce. Mix well. If too dry, add one tablespoon of water at a time until reaching the desired consistency.Season with extra amino acid, if needed, to taste. Dig in, before the noodles swell up.

Scrambled Eggs with Tomatoes

Scrambled eggs with tomatoes ("鸡蛋炒西红柿") is probably the easiest, and yet the most classic home cooked meal in Chinese families. I grew up eating a lot of it, either with rice or egg noodles. It's additively good, and still just as addicting for the grown-ups.

I like to share with people this story each time they tell me how much they love my Lightly Scrambled Eggs with Tomatoes. That was when I just started graduate school in London 7 years ago, I very often would cook a concoction of eggs and tomatoes, and minced beef (the way they call ground beef in London). There are 12 dorm rooms with 12 kids living in a corridor where we shared one giant kitchen. Everyone loved my beef, egg, tomatoes concoction and they even brought friends over when I was in the kitchen. In fact, a friend joked at one time:"If I forget your name some time in the far future, I would definitely still remember you as 'minced beef'."

I will show you how to make the same thing minus the minced beef, for a more classic recipe. What's noticeably different from the traditional recipe, is that I combined both fresh tomatoes and canned tomatoes to make the final product more moist, and I used a small amount of tomato paste to give it a more intense flavor.

2-3 servings

Ingredients:

• 3 medium fresh field tomatoes or vine-ripened tomatoes, halved and cut each half into 5-6 thin wedges
• 1 can (14.5 oz) diced tomatoes (with no salt added)
• 3 small shallots, finely diced
• 2 tablespoons of minced ginger
• 6 extra large eggs, beaten really well and whisk in 1 teaspoon of kosher sea salt and 1/2 teaspoon of ground white pepper
• 3 tablespoons of canola oil
• 3 tablespoons of extra virgin olive oil
• 2 teaspoons of tomato paste
• 1 1/2 teaspoon of low sodium light soy sauce (I use Kikkoman)
• 1/2 teaspoon of turbinado sugar (you can use brown or white sugar)
• kosher sea salt and ground white pepper
• cilantro for garnishing
• a dash of toasted sesame oil (the dark kind)

Directions:

1. Heat the canola oil in a medium pan on high heat. Pour in the egg mixture when the oil is very hot. Turn down the heat immediately after you pour the eggs in. Push and stir the mixture as you would when making an omelet (instead of scrambled eggs), and lightly break the omelet into strips when they are half running and half solid . Turn off the heat and remove the eggs from the pan when there is still a thin layer of egg liquid swimming on top of the solid egg mixtures. Set aside.
2. Heat the olive oil in a medium pan on medium heat. Add the shallots and ginger and cook for about 3 minutes or until translucent. Add the tomatoes. Sprinkle a pinch of salt (<1/4 teaspoon). This will release the juice from the tomatoes. Also, seasoning along the cooking process will make sure that you get layered flavors. Cook for another 5 minutes, when you see the tomatoes start yielding juice into the pan.
3. Add the canned diced tomatoes into the cooking pan, 2 teaspoons of the tomato paste, 1 teaspoon of salt, 1/2 teaspoon of turbinado sugar. Cook for 3 minutes and turn up the heat on high for another 3 minutes so that half of the liquid is reduced.
4. Mix the cooked eggs back into the pan with the tomatoes. Be careful not to break the eggs too much. Turn off the heat, add 1 teaspoon of soy sauce, mix well. Drizzle one dash of toasted sesame oil in the end and garnish with chopped cilantro on top. Serve with brown rice.

Lemon Rotelle with Langostino and Spinach

To catch the end of tomato season, and before we prefer warm stew over refreshing salad in the fall, I adapted my favorite TV chef personality Ina Garten's Lemon Fusilli and made this warm and tangy pasta salad. I pretty much followed her directions to tee, except for a few changes in the ingredients.

I used whole wheat rotelle instead of fusilli. On top of the health benefits, I also find that short/round-shaped whole grain pasta tend to stay more al dente even if eaten the next day.

I also used spinach instead of arugula, as fresh arugula were out at my local Whole Foods Market today and I saw some very fresh organic baby spinach. To add more texture and protein, I tossed some langostino tails in. Lobster, chicken breasts, or even firm tofu would be great too. You can easily adapt this recipe to your liking.

5-6 servings

Ingredients:

• 1 pound dried whole wheat rotelle pasta
• 1 pound organic frozen broccoli florets thawed (you can use fresh broccoli head to go through the whole blanching and shocking process to get the same result - I just don't want to worry about the leftover broccoli stems so frozen florets are perfect substitutes in this dish)
• 12 oz frozen langostino tail thawed
• 1/2 pound baby spinach
• 1 pint red cherry tomatoes, halved
• 1 tablespoon minced garlic
• 1 tablespoon extra virgin olive oil
• 2 cups heavy cream
• 3 lemons
• 1/2 cup grated Parmesan
• kosher sea salt and freshly ground black pepper

Directions:

1. Heat the olive oil in a big saucepan over medium heat, add garlic, and cook for 1 minute. Add cream, zest from 2 lemons, juice of 2 lemons, 2 teaspoon of salt, and 1 teaspoon of pepper. Bring to boil, then lower the heat and simmer for 20 minutes, when it is thickener.
2. Bring a large pot of water to boil, add 1 tablespoon of salt and pasta, and cook according to the directions on the package for the minimum required cooking time(for example, mine need 9-11 minutes, I stopped at 9 minutes), stirring occasionally. Drain the pasta in a colander.
3. Pour the pasta into the big sauce pan with cream mixture. Turn the heat a little up to medium-low, and mix well the sauce and pasta, for 3 minutes. (Now the pasta will be perfectly al dente thanks to the 2 minutes shy earlier)
4. Pile up spinach in a very large mixing bowl (they will wilt down once you pour hot pasta on top), add in hot pasta, langostino, tomatoes, Parmesan and broccoli. Mix well.
5. Lastly, cut the remaining lemon in half lenghwise, slice it 1/4- inch thick crosswise, and toss into the pasta. Serve hot, or at room temperature.
   

End of your search for the perfect Mapo Tofu

I used to crave mapo tofu after a long day at work, especially on those humid and cold days. It wakes my taste-bud and picks me up. But the complex look of it at the restaurants seems forever too daunting for me to try to recreate at home. Back in the days when I didn't have the knowledge to care much about what's in my food, I sometimes resorted to the packaged Mapo tofu seasonings, but the final product tastes just like coming from a package too.

Not anymore. There are no exotic ingredients in the dish. You can easily get all of them from Whole Foods or whatever your favorite local grocery store is. The result is not only 10 times more flavorful but also good for you.

2-3 servings

Ingredients:

• 1 pack (or 19 oz) of firm tofu
• 300g ground turkey dark meat (you can use white meat if you like)
• 4 Szechuan peppercorns (optional. these little things will give you a numbing sensation on lips and tongues.)
• 4 scallions, cut into short pieces at steep angle
• 1/4 cup of canola oil
• 2 1/2 tablespoons of chilli paste (I use Lee Kum Kee Guilin Chilli Paste because it's one of the rare bottled Chinese chilli pastes that have no preservatives, MSG or colorings. You can find it from your local Asian supermarket.)
• 1 1/2 tablespoons black fermented beans (You can find it from your local Asian supermarket or Whole Foods)
• 1 cup plus 1 tablespoon Low Sodium Chicken Stock
• 1 teaspoon turbinado raw sugar (you can use white or brown sugar)
• 1 teaspoon of chilli flakes
• 2 teaspoons light low sodium soy sauce(I use Kikkoman)
• 3 tablespoons of corn starch mixed with with 4 tablespoons cold water

Directions:

1. Cut tofu into 1-2 inches cubes. (So you will have about 64 pieces out of a regular package)In a small pot, boil enough water to cover the tofu. Put 1 1/2 teaspoon of kosher sea salt into the water.
2. Heat up oil on high in a deep pan. Put ground turkey( and szechuan pepper corn if using) in and cook for about 3 minutes or until almost all the meat turns brown but not dry.
3. The water should be boiling by now, so put the tofu in to the hot water and leave it there. It will just start to simmer before you take them out later.
4. Stir in the chilli paste into the ground turkey and cook for 30 seconds (or until you see the mixture turning into a rich red color). Next, stir in the fermented beans and chilli flakes and cook for another 30 seconds. Pour in chicken stock and let it come to boil.
5. Drain the tofu using a slotted spoon and put them into the pan together with the turkey. Use the back of a wooden cooking spoon to gently push, rather than stir, the tofu from the edge to center and from side to side. Be careful not to break the tofu. Add sugar and soy sauce. (No need for more salt at this point because everything is seasoned by now. If you do, adjust to your taste). Let it simmer for 5 minutes.
6. Put in the scallions and gently stir while they are cooked. Add the corn starch mixture 1 tablespoon at a time to let the sauce thicken. Turn off the heat. Serve with brown rice.