Asian Recipes

[priscilla1961]

Fried Egg with Bitter Gourd



Ingredients

300 g bitter gourd

3 eggs





Directions



Tips

Use salt to rub the bitter gourd. Then blanch with boiled water. It not only makes it less bitter but also helps to maintain the original taste of bitter gourd.

When blanching, add some salt and oil into the hot water. Then use ice water to cool bitter gourd. It helps bitter gourd to maintain the good taste and fresh.

Adding water to the eggs and start frying egg with cold oil are the key tips to make the fried eggs tender.



Steps

1 Cut the bitter gourd in half lengthwise.

Use a spoon to remove the pulp in the middle.

And then scrape off the white tissue attached to the inside of the bitter gourd (this is what make you feel bitter).



2 Cut into thin slices, rub with the salt until bitter gourd slightly soft.



3 Boil water, add some salt and oil.

Put the bitter gourd slices into the pot. Blanch until the colour changed.

Remove and immersed in ice water to cool down.



4 In another bowl, put the eggs in and add a little salt and a tablespoon of water.



5 Preheat the wok. Add cold oil into the egg mixture. Quickly stir fry with chopsticks until set. Remove and set aside.



6 Add oil to the wok. Sirt fry bitter gourd.



7 Add the cooked egg (Step 5). Add 1 tablespoon of salt (based on your preference).

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[Frood]

Priscilla!



Long time you no make party in our mouths!



 

[priscilla1961]

Chinese Spinach and Peanut Salad



Ingredients

500 grams (1 pound) spinach , tough ends removed

1 cup raw peanuts

1 tablespoon peanut oil (or vegetable oil)

2 tablespoons Chinese black vinegar

1 teaspoon light soy sauce

2 teaspoons sugar

1/2 teaspoon salt

2 teaspoons ginger , minced

roasted white sesame seed for decoration (Optional)



Instructions

Bring a large pot of water to a boil. Add spinach and cook over medium heat until cooked through, about 2 minutes. Drain spinach and set aside to cool.

Add oil and peanuts to a wok (or small skillet). Heat over medium heat and stir with spatula continuously, until the skin of the peanuts turns dark brown and the edges turn golden brown. Turn off heat immediately and transfer peanuts to a plate to cool.

Combine black vinegar, light soy sauce, sugar, salt, and ginger in a small bowl, mix well, and set aside.

When spinach is cool enough to handle, squeeze extra water out of it with both hands. Chop spinach into pieces about 8 centimeters (3 inches) in length and transfer to several small serving bowls.



Right before serving, top spinach with peanuts and drizzle with the vinegar sauce. Garnish with sesame seeds and serve immediately.

https://omnivorescookbook.com/wp-content/uploads/2014/11/Vinegar-Spinach-and-Peanut-1.jpg">

[priscilla1961]

Baby Bok Choy With Oyster Sauce



INGREDIENTS

1 tablespoon soy sauce

3 ½ tablespoons oyster sauce

 Pinch of sugar

2 tablespoons rice vinegar (do not use seasoned rice vinegar)

1 tablespoon neutral oil

1 tablespoon finely minced garlic

4 to 6 bunches of baby bok choy, approximately 1 1/2 pounds, cleaned, with ends trimmed





PREPARATION

1. Combine soy sauce, oyster sauce, sugar and rice vinegar in a bowl and set aside.



2. Heat oil in a skillet or wok set over high heat. When it shimmers, add garlic, then bok choy, and stir-fry for 2 minutes. Add 2 to 3 tablespoons water to the skillet or wok, then cover it and allow to cook for 2 to 3 minutes more, until bok choy has softened nicely at its base.



3. Remove bok choy from the skillet or wok and place it on a warmed platter. Drizzle the reserved sauce over the greens and serve.

https://static01.nyt.com/images/2015/09/23/dining/23PANTRY2/23PANTRY2-articleLarge.jpg">

[Frood]

mmm... bok choy...

[priscilla1961]

mmm... bok choy...

 

[Frood]

We make bok choy party, Priscilla...

[Anonymous]

We make bok choy party, Priscilla...

I'll be there.

 ac_smile

[Frood]

Stewed or steamed bok choy....mmmmm mmmmm,  mmmm ...



Hot lettuce is good too... in spicy beef sauce

[Anonymous]

Stewed or steamed bok choy....mmmmm mmmmm,  mmmm ...



Hot lettuce is good too... in spicy beef sauce

I prefer garlic boy choy as a side dish.

[priscilla1961]

We make bok choy party, Priscilla...

party ac_dance

[priscilla1961]

Chinese Spinach and Peanut Salad



Ingredients

500 grams (1 pound) spinach , tough ends removed

1 cup raw peanuts

1 tablespoon peanut oil (or vegetable oil)

2 tablespoons Chinese black vinegar

1 teaspoon light soy sauce

2 teaspoons sugar

1/2 teaspoon salt

2 teaspoons ginger , minced

roasted white sesame seed for decoration (Optional)



Instructions

1. Bring a large pot of water to a boil. Add spinach and cook over medium heat until cooked through, about 2 minutes. Drain spinach and set aside to cool.



2.Add oil and peanuts to a wok (or small skillet). Heat over medium heat and stir with spatula continuously, until the skin of the peanuts turns dark brown and the edges turn golden brown. Turn off heat immediately and transfer peanuts to a plate to cool.



3.Combine black vinegar, light soy sauce, sugar, salt, and ginger in a small bowl, mix well, and set aside.



4.When spinach is cool enough to handle, squeeze extra water out of it with both hands. Chop spinach into pieces about 8 centimeters (3 inches) in length and transfer to several small serving bowls.



5.Right before serving, top spinach with peanuts and drizzle with the vinegar sauce. Garnish with sesame seeds and serve immediately.

https://omnivorescookbook.com/wp-content/uploads/2014/11/Vinegar-Spinach-and-Peanut-1.jpg">

[Frood]

Chinese Spinach and Peanut Salad



Ingredients

500 grams (1 pound) spinach , tough ends removed

1 cup raw peanuts

1 tablespoon peanut oil (or vegetable oil)

2 tablespoons Chinese black vinegar

1 teaspoon light soy sauce

2 teaspoons sugar

1/2 teaspoon salt

2 teaspoons ginger , minced

roasted white sesame seed for decoration (Optional)



Instructions

1. Bring a large pot of water to a boil. Add spinach and cook over medium heat until cooked through, about 2 minutes. Drain spinach and set aside to cool.



2.Add oil and peanuts to a wok (or small skillet). Heat over medium heat and stir with spatula continuously, until the skin of the peanuts turns dark brown and the edges turn golden brown. Turn off heat immediately and transfer peanuts to a plate to cool.



3.Combine black vinegar, light soy sauce, sugar, salt, and ginger in a small bowl, mix well, and set aside.



4.When spinach is cool enough to handle, squeeze extra water out of it with both hands. Chop spinach into pieces about 8 centimeters (3 inches) in length and transfer to several small serving bowls.



5.Right before serving, top spinach with peanuts and drizzle with the vinegar sauce. Garnish with sesame seeds and serve immediately.

https://omnivorescookbook.com/wp-content/uploads/2014/11/Vinegar-Spinach-and-Peanut-1.jpg">

Priscilla, I make this for your mouth party.  



Much nuts underneath to drizzle with...

[priscilla1961]

Chinese Red Bean Nian Gao



Ingredients

1/2 cup unsalted butter melted and cooled to room temperature

1 and 1/4 cups granulated sugar

3 large eggs

1 teaspoon vanilla extract

3 cups milk of choice warm

1 pound (16 ounces) glutinous rice flour (can find in most Asian grocery stores)

1 teaspoon baking powder

1 can (18.75 ounces) red bean paste or sweetened red beans



Instructions

Preheat your oven to 350 degrees F. Generously grease or line a standard 9"x13" baking pan and set aside.

In a large bowl, mix together the butter, sugar, eggs, vanilla and milk. Slowly fold in the glutinous rice flour and baking powder and mix vigorously until most of the lumps are gone.

Transfer the batter to your prepared baking pan. Drop spoonfuls of red bean paste on top of the batter.

Bake in your preheated oven for about 60-70 minutes or until the cake starts pulling away from the sides and the tops and edges start to turn golden.

Allow the cake to cool to room temperature before slicing and serving.

https://i0.wp.com/3.bp.blogspot.com/-URY5_5KlB8k/WLBTxHTDcNI/AAAAAAAAOvI/c1RAldAr8FwwtdBMOlOQ4bCKCVIhSjTrACLcB/s1600/nian%2Bgao2.jpg?w=1440&ssl=1">

[priscilla1961]

Chinese Chicken With Oyster Sauce



Ingredients

1 pound chicken (boneless breasts or thighs, chopped into bite-sized pieces)

For the Marinade:

2 tablespoons soy sauce

1 tablespoon rice wine

1 teaspoon sesame oil

1 tablespoon cornstarch



For the Sauce:

1 1/2 tablespoons cornstarch

1/3 cup water

1 tablespoon dark soy sauce

2 tablespoons oyster sauce

1 tablespoon sherry (dry)

1 teaspoon sugar

1 teaspoon sesame oil



For the Stir-Fry:

2 tablespoons canola oil (divided)

1 garlic clove (minced)

1 teaspoon ginger (minced)

2 green onions (sliced on the diagonal into 1-inch pieces)

3 to 4 dried Chinese mushrooms (softened in warm water and sliced)

1 can bamboo shoots (or 1 can baby corn, drained)



Steps to Make It

1. Gather the ingredients.



2. Combine the soy sauce, rice wine, and sesame oil in a large bowl.



3. Add the chicken and toss to coat. Sprinkle the cornstarch evenly across the meat and toss again.



4. Marinate the chicken in the refrigerator for 10 to 15 minutes.



5. While the chicken marinates, dissolve the cornstarch in the water, then mix it with the water, dark soy sauce, oyster sauce, sherry, sugar, and sesame oil.



6. Heat a wok or deep heavy skillet on high and add 1 tablespoon canola oil. When the oil shimmers, add the garlic, ginger, and green onion and stir-fry for about 1 minute or until fragrant and just starting to brown.



7. Transfer the ginger, garlic, and onions with a slotted spoon to a small bowl.



8. Remove the chicken from the fridge and stir-fry, stirring frequently, until it changes color, about 3 to 4 minutes.



9. Remove the chicken from the wok and discard the unused marinade.



10. Add the remaining oil and return the garlic, ginger, and green onion to the wok. Add the mushrooms and bamboo shoots (or baby corn) and stir-fry for 1 minute.



11. Return the chicken to the wok.



12. Make a well in the middle and add the sauce, giving it a quick stir before combining it with the chicken and vegetables.



13. Stir-fry for an additional 1 to 2 minutes, or until the sauce thickens and coats all of the ingredients. Serve and enjoy!

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