Archive for Chinese food

海老のマヨネーズ和え-Mayonnaise Shrimp

December 11, 2008 · Filed under Asian food, Chinese food, Food Story, Japanese Food, a little spicy, seafoods, vegetable, very spicy · Tagged , , , , , , , ,

dscn28771海老のマヨネーズ和え

 

Mayonnaise shrimp is very popular Chinese dish in Japan.  In china, the taste and ingredient of Mayonnaise shrimp is totally different by the location such as Shanghai style, Sichuan style, and Southern style.  

 

Since shrimp is coated in batter with potato starch, it has great crisp texture.  The most common recipe is dress fried-shrimp with rich mayonnaise-based sauce. 

 

There are many different types of sauce for Mayonnaise shrimp.  All of the sauce base is mayonnaise. 

One style is mixed with condensed milk and heavy cream, and seasoned with salt and pepper.  Another style is mixed with ketchup and honey.  My favorite style is the sauce mixed with sweet chili sauce.

 

I liked the sauce with sweet chili sauce because the taste of sauce is very rich and have a little spicy flavor.  This type of sauce is very good to eat with rice and fit for drinking such as beer.

 

 

INGREDIENTS (2 people)dscn2862

 

Cooked Shrimp 　　10-15

Potato starch/ cornstarch

 

Sauce type A

Mayonnaise 　　　　　　  4tbs

Sweet chili sauce 　1 1/2 – 2 tbs

Honey                                       1tbs

Rice vinegar                        1/3 tsp

Lemmon juice                        1tsp

 

Sauce type B

Mayonnaise                             3tbs

Ketchup                                     2tsp

Honey                                         2tsp

Milk or heavy cream        1 1/2 tbs

Lemmon juice                            1tsp

 

Sauce type C

Mayonnaise                                4tbs

Condensed Milk                         2tbs

Heavy cream                                2tbs

Lemmon juice                         1/2 tsp

Salt and Pepper

 

 

Let’s Start Cooking!

 

Shrimp with salt and knead lightly.  This act takes fishy smell of shrimp

 

Paper dry and dredge with potato starch/corn starchdscn2870

 

 

 

Put a generous amount of oil in a pan and fry shrimpdscn2873

 

 

 

Take shrimp out from the pan, and leave shrimp on the paper towel to take out extra oil dropdscn2875

 

 


Mix your favorite sauce and dress fried-shrimp with the saucedscn2876

 

Ready to serve!

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豚の生姜焼き-Pork shoga yaki

December 11, 2008 · Filed under Asian food, Chinese food, Food Story, Japanese Food, Pork, Rice, vegetable · Tagged , , , , , , , , , ,

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Buta shoga Yaki (fried pork with ginger sauce)

 

Shoga yaki is a Japanese home cooking.  Shoga is ginger in Japanese.

 

Dipping pork into ginger sauce can remove smell of pork and extra oil from pork.

Many Japanese believe that Ginger is an important food to keep health.  If you get cold, ginger will help you to keep your body warm.  If you have a low appetite, ginger will increase your appetite.

 

In the U.S, I rarely see sliced pork which is appropriate to Shoga Yaki, so I often buy chunk of pork, freeze it, and sliced them really thin. 

 

Pork Shoga Yaki is very good with rice, so I often eat too much rice with Shoga Yaki.

 


INGREDIENTS (2 people)dscn2927

 

Sliced Portk 300g

A

Garlic 1 piece

Ginger 1 piece

Onion 1/2

Say sauce 3tbs

Sake 3tbs

Mirin (sweet rice wine)3tbs

 

 

Let’s Start Cooking!

 

Slice pork thinly dscn2929

 

 

Mix As in a container and make a saucedscn2928

 


 

Dip sliced pork into Sauce and leave it for 20-30 minuetsdscn29321

(You can leave them as much as you want because as you increase the time to dip pork, pork gets much softer)

 

Fry both sides of pork in the pan (use little bit oil)

 

Add leftover of the sauce!

 

Ready to serve!dscn2945

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炒飯-Fried Rice

December 11, 2008 · Filed under Asian food, Chinese food, Japanese Food, Pork, Rice, Spicy, a little spicy, vegetable · Tagged , , , , , , , , , , ,

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Fried Rice is very well known Chinese dish in Japan.

Fried Rice can use any leftovers in the refrigerator, and it’s easy and quick to cook.   I often make fried rice with leftover vegetables.

Fried rice can be seen in Chinese restaurant in the U.S., and it seems to be popular.  However, I feel that it is more like Americanized dish than Chinese.


I found awesome Chinese restaurant in the New York City, Manhattan.  I think Joe’s Shanghai‘s Shanghai fried rice is the best I ever had.   This restaurant was elected as a one of the best Chinese restaurants in New York.  My recommendations are Soup dumplings and Shanghai Fried Rice!

Joe’s Shanghai

Create your own Fried rice with your original ingredients!

 

 

INGREDIENTS (For 2 people) dscn2769

Rice (rice with less water)
Egg                       2
Mushroom          3
Spring Onion     1
Cabbage               2 leaves
Sausage               1 dscn2770
Say sauce            1-2tbs
Salt and Pepper
Sesame Oil          2tbs

 



Let’s Start Cooking!!


Chop all of vegetables and a sausage finely. Beat eggs lightly in a bowldscn2772

 


Make scrambled eggs, and if it is half-done put them on a platedscn2771

 

 

 

Put sesame oil into the frying pan and warm it well, and fry vegetables and a sausagedscn2773

(If you have Chinese Soup stock, you can add it)

 


Put rice into the pan, and fry them until they are well-mixed. (DO Not Burn)dscn2774

 

 


If it is mixed enough, put the egg and mix with the wholedscn2775

 

Finally, add soy sauce, salt and pepper

 

Ready to serve!!dscn2777

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酸辣湯-Suan La Tang

December 11, 2008 · Filed under Asian food, Beef, Chicken, Chinese food, Food Story, Japanese Food, Pork, Spicy, a little spicy, vegetable, very spicy · Tagged , , , , , , , , , , ,

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酸辣湯, Suan La tang is Chinese spicy hot and sour soup.

 

Suan La tang is one of the most famous soup in Chinese dishes.  Soup contains rice vinegar and black pepper which makes very spicy and sour taste. 

 

The main ingredients for traditional recipe are chicken/pork, tofu, shiitake mushroom, jew’s-ear, bamboo shoot, and spring onions.  I think if you went to Asian food market, you can find jew’s-ear. 

 

When you are tired, try Suan La Tang.  Soup relieves body fatigue. 

This is a soup of hose who are tired with a FINAL EXAM!!

 

 

INGREDIENTS (for 2 people)dscn2962

 

Chicken or Portk          60-100g

Sliced Bamboo shoot           50gdscn3032

Soft Tofu                                  1/4

Mushroom                                  2

Egg                                                1

A

Chicken base soup             500cc

(you can use Chinese soup base in stead)

Rice vinegar              1 or 1 1/2tbs

Say sauce                           1 1/2tbs

Sake                                        1/2tbs

Black Pepper          1/2 tsp or 1tsp

B

Cornstarch/potato starch     1tbs

Water                                         2tbs

 

 

 

Let’s Start Cooking!!

 

Shred chicken, bamboo shoot, and mushroom finely, and dice tofudscn2963

 

 


Put sesame oil into a pan and fry chicken, bamboo shoot, and mushroomdscn2965

 

 


Add all A into a pandscn2966

 

Simmer for 3 min, then add tofu

 

Add mixed B and simmer until the sauce has thickened

 

Pour eggs into a soup.

 

Ready to serve!!dscn29802

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漬け物-Tsukemono

December 11, 2008 · Filed under Asian food, Chinese food, Food Story, Japanese Food, Korean Food, a little spicy, vegetable · Tagged , , , , , , , , , ,

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漬け物（Tsukemono) is like a pickles in the U.S.  We use various types of vegetables and pickle with many different ingredients such as salt, vinegar, wine lees, and rice bran paste.  This will improve the shelf life.

 We have more than 10 kinds of traditional way to pickle in Japan. These fit to each region’s culture and climate. 

 

Kimuch, South Korean dish, is also a kind of pickles.  Kimchi requires several special ingredients to make.  I love Kimch, and I always wanted to make but I could not find enough ingredients here, at Alfred.  

 

Today, I introduce you Nappa pickles which is very common pickles in Japan.  Nappa pickles usually require a large pot, and after put Nappa into a pot place a stone as a weight on for few days.

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But you will only need Zip bag for my recipe. 

If you pickled before you go to bed, you will have a delicious Nappa pickles for your breakfast. 

 

 

INGREDIENTSdscn2923

Hakusai/Nappa                               1/2

Salt     3% of the weight of the Nappa

Girlic                                          ２ pieces

Red pepper                                    1 piece

 

 

Let’s Start Cooking!!!

 

Slice garlic thinly, Remove seed from red pepper and chop it finely, and cut Naappa in half lengthwisedscn29251

 

 

 

 

Put Nappa into Zip bag.  Salt between the leaves.  And add garlic and red pepperdscn2926

 

Remove the air from the bag and put it into the refrigerator

 

Leave it for half a day

 

Ready to serve!!

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餃子-gyoza, Jiaozi, Mandu

December 1, 2008 · Filed under Asian food, Chinese food, Food Story, Japanese Food, Korean Food, Pork, Spicy, a little spicy, vegetable · Tagged , , , , , , , , , , , , , , ,

1

 

Gyoza, as known as Dumpling in America, is a popular Chinese dish. It is called Jiaozi in Chinese, Gyoza in Japanese, Mandu in Korean.

 

 In Northern China, Gyoza is eaten as a principal food. The skin is thick, and the popular way of cooking gyoza is 水餃子,boiling it in a soup or hot water.

To the contrary, in Southern part of China, people usually eat flied gyoza with thinner skin than 水餃子. It is served as one of dim sums, and sold in stalls as well as restaurants.

 

Gyoza came to Japan after World War Two. We generally call flied gyoza as Gyoza. They are eaten as a side dish with rice.We have an amusement park of Gyoza, in which we can enjoy many kinds of gyoza or famous gyoza restaurants all Japan. As it shows, gyoza is one of the most popular side dish in Japan.

 

In America, getting gyoza skins is difficult for me and other Asians who live in countryside. However, if you live in a big city or near Asian stores, you can get them easily and cook gyoza much easier.

 

Today I will introduce cooking delicious gyoza from very beginning=from skin! .

 

 


INGREDIENTSdscn29581

 

種 (inside meats of goza)

Minced pork                  100g

Leek / green onion    1 bunch

Cabbage                    3 leaves

A

A piece ginger

A piece garlic

Sake                                1tbs

Soy sauce                        1tbs

Sesame oil                       1tbs

Salt                              1/2tsp

A little pepper

Oyster sauce                   1tbs

(If you have it)

 

Skindscn2961

All purpose flour            300cc

Bread flour                     100cc

Boiled water                   150cc

Cornstarch/potato starch

 


Let’s Start Cooking!!

 

 

1 How to make gyoza meat

 

Grate the ginger and the garlic. Chop leek and cabbage finely.dscn2959

 


Put all A in a bowl with cabbage, leak, and grounded pork and knead for 5 minutes until it gets sticky.dscn2960

 

Cover bowl with plastic wrap and leave it at a room temperature.

 


 

2 How to make gyoza skin

 

Put all purpose flour and bread flour into a bowl, and pour hot water onto them.

 

Mix them with chopsticks or a spoon roughly until the dough gets as warm as you can touch.

 

Knead the dough until it become smooth. (5-10 min)

 

Make the dough into two balls, wrap each of them by plastic wrap, and leave them 30 minuets at a room temperature.dscn2967

 


Spread cornstarch on a table and roll and shape each dough into a stick with a diameter of 3 centimeters (about 1.2 inch)

 

Cut the sticks into small pieces so that each piece is 8 grams. (If you prefer larger skins, Cut them into 10-gram pieces)

 

Sprinkle cornstarch on each piece of the dough and roll out the dough so that it gets as thin as possible with round shape.dscn2968

 


Sprinkle a little cornstarch on each skin to prevent them from sticking to each other, and pile them up.dscn2969

 

 

 

 


3 How to make gyoza

 

Put a little water on the whole edge of a skin, put “gyoza meat” onto the skin, and wrap it.dscn2971

 

 


See the video and learn how to wrap gyoza!

 

Oil over a pan, and place gyoza side by side in the pan. Then heat the pan over a high flame.dscn2976

 

Cook gyoza until its bottom side gets golden brown.

 

Mix 1 tsp potato starch into 100cc hot water, and pour the water over gyoza.  Put a cover immediately on the pan, and steam gyoza until the water completely evaporates (around 5 minuets)

 

Cover the gyoza with a flipped large plate, turn over all pan and plate, and move gyoza from the pan to the plate.dscn2977


 

Make a sauce with soy sauce and vinegar (soy sauce: vinegar=1:1), and enjoy the gyoza with the sauce!! (You can put a little chill oil in the sauce if you would like to)

 

 

 

 

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叉焼-Char siu (Chinese-style barbecued pork)

November 28, 2008 · Filed under Asian food, Chinese food, Food Story, Japanese Food, Pork, vegetable · Tagged , , , , , , , , , ,

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叉焼-Char siu (Chinese-style barbecued pork) is very famous Chinese side dishes in Japan.  Mainly in Japan, Char sui is generally put on ramen as a topping.  In China, Char sui is dipped into the various types of sauces or stuffed into a Chinese bun.
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In Japan, there are mainly two types of recipes.  Baking pork in the oven, or boiling it in a pan.  The differences between them are softness and texture.  Boiled Char sui is softer and moisture texture.  Moreover, boiled char sui keeps longer than baked char sui.  In Japan, boiled char sui is often used for ramen because boiled Char sui pair perfectly with it.

  
Today, I would like to introduce to you about both boiled and baked Char sui

 

 

Boiled Char sui

 

INGREDIENTSdscn2839

pork tender               500g 

A

Ginger      ２〜３thin slices

Leek                       １piece (only use green part of leek)

Soy sauce                 100cc

Sugar                         50cc

Water                       200cc

Rice wine                 100cc

(you can use dry white wine instead)

 

 

Let’s start cooking!

 

Cut Green onion into the appropriate size

 

Put chunk of pork into a pan, and wait until the surface of pork is toasted dscn2843

 

 

 

Mix A into a pan, and heat up them. (Do not boil it) dscn2841

 

 

 

Put the grilled meat into the pan, then simmer it for approximately 40 min to 1 hour dscn2844

Turn off the heat, and wait until it get cold in the soup. 

 

 

Cut them! Ready to serve!!dscn2868

 

*you can freeze the soup for the next time (but do not forget remove leek and ginger)

*char sui can be used for ramen or fried rice as a topping or ingredient.

 

 

 

 

Baked char sui

 

INGREDIENTS

pork tender     500g
A
sugar              100g
soy sauce        70cc
Oyster sauce    2tsp
A little grated ginger

 

Mix all A, then dip the pork.

 

Leave it for half-day to a day( more dipped, more tasty)

 

Preheat an oven to 450 degree, then bake pork in the oven for 40 min

 

*You can use the soup which pork was dipped as a sauce for Char sui.  Before you use the soup, please boil the soup 

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Tenshin-han 天津飯 (Chinese egg rice)

November 16, 2008 · Filed under Asian food, Chinese food, Food Story, Japanese Food, Rice, seafoods · Tagged , , , , , , , , , , ,

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Tenshin-han is very easy and tasteful Chinese food. It’s taste great and only take 10 min!

Today I will introduce my original Tenshin han.

we can easily make it in the U.S. without any Chinese or Japanese ingredients.

 

Story about 天津飯

I don’t know how many people here have watched Dragonball before, but there are two characters in this Japanese anime series called 天津飯 [pronounced Tenshin Han] (Tien Shinhan) and 餃子 [pronounced Gyoza] (Chiaotzu). They are named after two very common menu items of typical Chinese foods in Japan.

 

Interestingly, in China, especially in the city of Tianjin (天津), there is no such dish called Tenshin Han which literally translates as rice from Tianjin. Tenshin Han is a 100% Japanese invention.  It was named as Tenshin han because people who first created it using rice from Tenshin (Tianjin) city in China. 

 

The traditional Tenshin han consists of an omelette with crabmeat (usually artificial crabmeat), bamboo shoots, and shitake mushrooms, with a soy-based sauce that might or might not be sweet and sour depending which region in Japan you ordered this dish. 

 

Let’s start cooking!!

 

 INGREDIENTS (for 2 people)dscn2740

Cooked rice         free

Eggs                         4

Tuna                  1 can

Spring onion             1

Mushrooms          1~2

*you can use crabmeat in stead of Tuna can

A

Vineger                4tbs

Soy source            2tbs

Sugar      3 and 1/2tbs

Water                  200cc

corn starch           1tbs

 

 

1. Finely chop Spring onion and mushrooms and mix Tuna can (crabmeats) in a bowldscn2741

 

 


2. Lightly beat 4 eggs in other bowl them mix it with 1dscn2742

 


 

3. Mix all A in a pot and put it on a fire. Simmer until the sauce has thickened

 

4. Heat 1~2 tbs oil in a pan and pour half of mixed eggsdscn2745

 

 


5. Make fluffy rounded omelette and steam 15 seconds with liddscn2747

 

 


6. Serve rice on a plate and put cooked omlette on the ricedscn2744

 

 

dscn2748

 

 

 


7. Pour source on omlettedscn2750

 

 

 

Enjoy!!

 

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