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!
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)
Chicken or Portk 60-100g
Sliced Bamboo shoot 50g
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 tofu
Put sesame oil into a pan and fry chicken, bamboo shoot, and mushroom
Add all A into a pan
Simmer for 3 min, then add tofu
Add mixed B and simmer until the sauce has thickened
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! .
INGREDIENTS
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)
Skin
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.
Put all A in a bowl with cabbage, leak, and grounded pork and knead for 5 minutes until it gets sticky.
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.
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.
Sprinkle a little cornstarch on each skin to prevent them from sticking to each other, and pile them up.
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.
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.
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.
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)
生春巻き(Vietnamese Rice paper roll) is one of the most famous Vietnamese dishes. In Vietnamese it is called gỏi cuốn, and means rolled salad. In English it sometime called Summer roll or spring roll. Spring roll that people can easily imagine is Chinese fried and crispy spring roll but Vietnamese spring roll is the food includes many different ingredients rolled with rice paper.
Typical Vietnamese rice paper roll consists shrimp, meifun (rice noodle), lettuce, carrot, fresh coriander, fresh mint, chive, and sometimes pork.
I love Thai food but I cannot eat fresh coriander in Thai food. What I introduce you today is Vietnamese rice paper roll with the ingredients that I love and suit to rice paper roll.
So,,, If you would like to try real Thai taste, add the herbs I listed above.
INGREDIENTS (10 pieces)
Roll
Rice paper 10 sheets
Avocado 1/4〜1/2
Cream cheese 10〜20g
Cucumber 1/3〜1/2
Cooked Shrimp 15
Lettuce 2leafs
Sauce
Sweet chili sauce
Spray or brush
*use it when you make rice paper soften
Let’s start cooking!!
Peeled and cut cucumber into small thin stick.
Cut lettuce, avocado, and cream cheese easy-to-roll size, & cut shrimp into half
Make rice paper soft using spray or brush (spray the water to paper or apply water with brush)
Check the guide picture ↓ put ingredients on ellipse place and remember the order of how to fold
Place all ingredients
Fold the bottom up toward the top
Fold the sides
Roll the wrap toward to the top
Cut into half before you serve and dip into sweet chili sauce when you eat!
Tandori Chicken is one of the most famous Indian dishes. It is my most favorite Indian side dish and great to eat with Indian Curry and Lassi (Indian Yogurt Drink).
Lassi is very common drink in India and you can buy Lassi very easily in the town.
Tandori Chicken is usually baked in huge pot-shaped oven and chicken is on skewer.
三杯鶏(Sanbeiji) is traditional Taiwanese dish. If you translated Sanbeiji into English, it means “Three cups chicken.” Historically, this dish’s name involves its ingredients, three different cups of sauces: soy source, rice wine, and sesame oil.Sanbeiji is very very popular food in Taiwan. It is said that if people went to restaurant, somebody surely orders it in Taiwan. It is spicy and tasteful!! You should try it!! You will like it!!
Let’s Start Cooking!
INGREDIENTS (for 2 people)
Chicken Thigh 2
Spring onion 2
Basils 5~10 leaves
Garlic 1tsp
Ginger 1tsp
Red papper 1~2
Sesame oil 2tbs
Rice wine 2tbs
Soy sauce 2tbs
Sugar 2tsp
1. Cut chicken into cubes and spring onion into bite-size
2. Heat up the sesame oil in a pan with garlic and ginger, and fry till fragrant
3. Add chicken and fry till it changes color.
4. Add spring onion and red pepper and fry 30 seconds.
5. Add sugar and rice wine, and simmer 1~2 min with lid.
6. When chicken is cooked, turn the heat to medium and add soy sauce fry till the sauce becomes thickening.
