September 26, 2010
½ lb beef tenderlion
10 slices fresh ginger root, sliced thinly (use more if you like)
5-6 stalks scallions, cut into ½-inch lengths
some dried vermicelli noodle, for garnishing
1 cup cooking oil, for deep frying
2 tsp. soy paste
1 tsp. soy sauce
2 tsp. Chinese wine (or sherry)
½ tsp. baking soda
1 Tbsp. water
2 tsp. cornstarch
1 tsp. oil
1 Tbsp. oyster sauce (good quality)
1 tsp. sesame oil
5 Tbsp. water
2 tsp. constarch
salt and pepper to taste
1.Cut meat across grain (diagonally) into thin, bite-size pieces. Mix marinade ingredients in a bowl, add in beef and mix well. Cover and set aside in the refrigerator for at least an hour.
2. In a saucepan, heat oil on high. When oil is hot add in the dried noodles in small batches to the oil. The noodles will sizzle and turn white and expand in size, remove immediately with a slotted spoon and drain on paper towel and set aside.
2.Mix the sauce ingredients in a bowl, set aside. In a heavy skillet or wok, heat about 2 Tbsp. of oil on high heat. When oil is smoking, add in the meat, a few drops of Chinese wine. Stir fry until the color changes, remove into a plate and keep warm.
3.In the same wok, add another tablespoon of oil and fry ginger roots for about 2 minutes, then add the scallions. Toss and fry until the they impart their aroma. Add sauce and once it begins to thicken slightly, add beef. Toss and mix all the ingredients together (a little warm stock or water can be added if you prefer a little more sauce). Dish out and serve on top of fried noodles and serve immediately.
September 6, 2010
3 cups chopped tomatoes
1 cup chicken broth
5 stalks fresh basil leaves
½ cup butter
whipping cream for garnishing
shredded parmesan cheese for garnishing
salt and pepper to taste
1.In a large saucepan, bring the tomatoes and broth to a boil. Reduce heat, cover and simmer for 10-15 minutes. Add basil and season to taste. Reduce heat to low and stir in butter, stir until butter is melted. Remove and let cool.
2. Blend soup in small batches until smooth. Serve warm with cream and parmesan cheese.
September 2, 2010
Yesterday my daughter showed me a box of pre-mixed black sesame soup that she bought in a Chinese grocery store. I find it rather amusing as I used to serve this sweet soup as a snack when they were young. This sweet dessert is made with black sesame seeds that is rumored to help prevent gray hair. It is a popular Chinese dessert in Hong Kong and many parts of Asia. It can be served warm or cold.
1 cup toasted black sesame seeds
1 cup long or short grain rice, rinsed and soaked for at least 2 hrs.
6-8 cups of water
3/4 cup brown sugar
2 Tbsp. butter
2 pieces screwpine/pandan leaves
1. In a non-stick frying pan, fry the sesame seeds on medium low heat for about 10 minutes, until fragrant and pan begins to smoke. Remove and cool completely.
2. Drain the rice and blend with enough water until mixture is smooth. Remove and clean blender. Repeat this process with the black sesame seeds until mixture is a grayish paste and free from lumps.
3. In a large pot, add the grinded ingredients, pandan leaves and sugar. Stir to mix and bring to a boil on high heat. Lower heat to medium, stirring the mixture until it thickens slightly.
4. Add in sugar and butter to mixture and more water if mixture get to thick. Simmer for another 15 minutes until mixture is smooth, season to taste with sugar if needed. Remove pandan leaves before serving.
Labels: Sweet Soups