Archive for the ‘Asian Food’ Category

Chopped Watercress Salad

February 19, 2015

watercress saladServes 4-6

This salad is colorful as well as crunchy

2-3 bunches of watercress washed and spun dry
1 small red onion chopped into small pieces
1/3 cup crumbled blue cheese- preferably Valdeon or Jasper Hill Bailey Hazen blue
2 tablespoons toasted pine nuts or chopped walnuts
1 head of Belgium endive sliced julienne
1 small red pepper seeded, remove rib and cut into small pieces

You will need a large salad bowl

Prepare watercress by cutting off lower thick stems, keep small leaves and chop into bite size pieces and place in bowl
add endive, red pepper and onion
top with nuts and cheese, set aside

Rice vinaigrette

whisk the following ingredients in a small bowl set aside

3 tablespoons of Marukan seasoned rice vinegar
pinch of sea salt
pinch white pepper
2 tablespoons of a fruity extra virgin olive oil
1 tablespoon of walnut or hazelnut oil

To maintain the delicate nature of watercress it is essential not to dress salad until serving time

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Fried Lobby Rangoon – Lobster Rangoon

January 18, 2011



Makes 22-24 wonton’s

I just adore crab rangoon and many of us foodies love lobster so why not lobby rangoon! These are crispy and delicious and really take no time at all. Guaranteed to disappear once  served!

5 oz of cooked lobster meat drained dried & chopped (shrimp or crab can be substituted)

¼ teaspoon of white pepper
¼ teaspoon of sea salt
6 oz of whipped or soft cream cheese
½ teaspoon of cornstarch
1 tablespoon of grated carrot
1/8th teaspoon ground Grenadian nutmeg
½ teaspoon garlic powder
1 tablespoon of fresh snipped chives or green part of 1 scallion chopped fine
Package of yellow square wonton wrappers (available at Asian markets)
2 cups of sunflower or safflower oil
In a bowl blend cream cheese, carrots, salt, pepper, garlic powder cornstarch, and nutmeg
Incorporate chives and lobster till blended and set aside

Assembling wonton

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Japanese Avocado & Crab Salad

December 8, 2010

 

Serves two

This is that yummy avocado salad many sushi restaurants serve. Now you can make it at home any time! 

2 ripe avocados, peeled and sliced in cubes

1/4 cup of mayonnaise preferable Kewpie soy from Japan

1 tablespoon of toasted sesame seeds

5-6 crab sticks thawed, squeeze out moisture and shred or substitute 1/3 cup of fresh crab meat

Juice of half a lemon

1/2 teaspoon of Sriracha chili sauce

1 tablespoon of flying fish eggs or capellini roe (available frozen in Asian markets)

Dash of sea salt

2 large martini glasses

2 tablespoons micro-greens or baby pea pod shoots placed at the bottom of each glass

 
 
Dressing
  
 
In a medium size bowl mix mayonnaise,lemon juice,chili sauce, sesame seeds and sea salt and mix well

Add avocado, crab and fish eggs and mix

Spoon mixture into martini glasses, serve chilled

Salads may be topped with sesame seeds, chopped scallion or additional fish eggs before serving

 

 

 
 
 
 
 
 
 
 
  

Hot & Sour Soup

December 2, 2010

Serves 6-8

 If you adore hot and sour soup, this recipe is bursting with flavor. When ever I travel to a new city, I often find out who has the best  soup. This recipe is a blend of many soups  tried over the years. Friends beg me to make it often, customers love it so much they requested it to be canned. I think  this soup is well worth the time spent making it.

5 cups chicken stock or vegetable stock

4 eggs beaten

2 Tablespoons Marukan Seasoned Rice vinegar*

¼ teaspoon white pepper

2 Tablespoons grated ginger (reserve 1 teaspoon )

¼ cup frozen peas

¼ cup wood ear rinsed in warm water

5  garlic cloves minced ( reserve 1 teaspoon)

¼ cup shredded lily buds rinsed in warm water- cut off hard ends

¼ cup shredded bamboo shoots

1 Tablespoon of peanut oil or sunflower oil

1/4 lb ground pork or turkey (optional)

2 scallions white & green parts sliced thin

3 Tablespoons double black soy, a superior soy or Tamari

2 Tablespoons of  sugar

2 Tablespoon of wine vinegar

1 Tablespoons sriracha or hot Asian chili sauce*

2 Tablespoons of arrow root powder or cornstarch mixed with 3 Tablespoons water in a small bowl and set aside

2 Tablespoons Kadoya sesame oil*

1 cup of firm tofu, drained and cut into bite size pieces

¼ teaspoon hot chile flakes(optional)

Heat a large stock pot or Dutch oven, add peanut oil, sauté garlic

add in meat, break apart while browning

Add in vinegars, soy sauce, chili sauce, sugar and  stock and bring to boil.

 Reduce heat to a medium simmer.

Add in tofu, wood ears, lily buds and bamboo strips.

Whisk  in eggs slowly, swirling into hot broth.

Whisk in in arrow root paste – soup will start to thicken just a little.

Add in remainder of garlic, ginger, white pepper and peas

Correct seasoning with salt, soy  if needed. If you desire it a little sweeter add in more  sugar

Add in sesame oil, and top each bowl with scallions and or chili flakes

I always serve a small bowl of extra chile flakes and chili sauce with a tiny spoon for guests who love the extra heat!

* Available @drhot.net or Asian markets