Archive for the ‘Meat and Eggs’ Category
Chinese Food, Food, gluten free, Recipes, side dishes
In Meat and Eggs on May 11, 2012 at am
Cooking with Alison’s Grandma (Part 3 of 4)
During my last visit with my grandma, she showed me how easy it is to make your own Chinese salted eggs! Chinese salted eggs are simple, delicious, cost-efficient side dishes. Personally, I find them addictive. They can be enjoyed as a side dish to compliment a plain bowl of white rice or congee, or they can be used to flavour many different Asian dishes; just to name a few: steamed egg dish, claypot rice, steamed minced pork, rice dumpling (joong/zhong zi), etc. You can even add salted eggs to simple Chinese vegetable soups. This recipe makes a very large amount, which is perfect for making a large batch of Chinese rice dumplings (joong / zhong zi). Feel free to scale it down if you’re not making rice dumplings. My family never has trouble finishing a batch.
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food; chinese food; recipes; side dishes, gluten free
In Meat and Eggs on April 24, 2012 at am
Bang bang chicken is a Chinese dish that originated in Szechuan. I really hope that you’ll try this recipe because I love it for many reasons:
1. The dipping sauce is delicious and addictive. It’s very flavourful and the perfect compliment to the otherwise bland chicken and cucumbers. My family and I can’t get enough of it.
2. This meal is cost effective to make, because you use chicken that has the skin on and bone in.
3. It’s healthy.
4. It’s easy to make.
5. This recipe makes a lot, so you can feed a lot of people or use the leftovers for tortilla wraps or rice paper rolls (see my rice paper rolls recipe here).
6. This can be served warm or cold, so it can be made in advance.
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Chinese Food, Food, gluten free, Recipes
In How To, Meat and Eggs, Poultry on April 19, 2012 at pm
Cooking chicken by boiling or poaching is easy and great for making healthy, oil-free, meals. It may sound bland, but this results in deliciously moist meat and a pot of chicken stock. When boiling or poaching chicken, you want to use meat that still has the skin on and the bone in, so you can purchase cheaper cuts of meat and save money while eating healthy. You can boil a whole chicken or pieces of chicken. Shred the cooked meat and use it in salads, sandwiches, wraps, soup or, my favourite, bang bang chicken (recipe here). Another healthy and simple way to cook chicken is by steaming (see recipe here).
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Chinese Food, Food, Recipes, side dishes
In Appetizers, Hors D'oeuvres, Snacks, Meat and Eggs on September 1, 2011 at am
This is a very easy and delicious recipe that comes from the famous momofuku restaurant’s cookbook by David Chang. I made this for Krystal and Ed as a late night snack the last time they visited, and they were still talking about these wings a few days after they had gone home. I usually prefer deep fried chicken wings over oven-baked wings, but this vinaigrette was so good, that I didn’t miss the deep fried at all.
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Chinese Food, Food, Korean food, Recipes, side dishes
In Meat and Eggs on August 8, 2011 at am
One of my favourite Korean foods is kalbi/galbi (BBQ beef short ribs). Luckily, these are incredibly easy to make at home, but it might take a few tries to master the timing for the perfect doneness, because these can be tough and too chewy if they are overcooked or undercooked (a tiny bit of pink is perfect in my opinion). These are best cooked over a charcoal BBQ, but any grill or cast iron pan will work too. Every home and restaurant makes their kalbi slightly differently (some even using Coke and/or Sprite) so adjust the sweetness and saltiness to your taste. This is best served with Japanese rice (sticky rice) and kimchi. The side shown above is chap chae, a Korean glass noodle dish (recipe here).
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Chinese Food, Food, gluten free, Recipes, side dishes
In Meat and Eggs on June 11, 2011 at am
My favourite mango chicken dish is surprisingly simple and is served at the restaurant, Magic Wok in Markham, ON. They stir fry pieces of chicken with slices of fresh mango and ginger and serve it in a delicious basket made from deep fried shredded taro. I’m on the look out for the properly shaped Chinese wire basket/strainers so that I may recreate this restaurant style dish at home. In the meantime, I make a homestyle chicken and mango stir fry with bell peppers for added crunch and colour. Feel free to use whatever vegetables you happen to have on hand.
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Chinese Food, Food, gluten free, Recipes, side dishes
In Meat and Eggs on March 30, 2011 at am
I remember the first time I tried this dish. It was at Magic Wok Restaurant in Markham, ON and my family liked it so much that for a long time after that, we ordered two of them every time we went. The sauce and muy choi are a combination of salty, sour, and sweet flavours that are delicious on plain white rice. The meat is tender from a multi-step cooking process. But the best part is the rind. The fat gets broken down into a soft and slightly gummy texture. Since most of the fat has been boiled and steamed out of the rind, you get all of the deliciousness without the grease. If you make this a day in advance, you can remove even more fat after it chills through in the refrigerator.
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Chinese Food, Food, gluten free, Japanese Food, Recipes, side dishes
In Meat and Eggs, Sides and Sauces on March 6, 2011 at am
Teriyaki sauce ranges from thick to thin and salty to sweet depending on where you’re getting it from. This is my favourite teriyaki sauce recipe. Adjust the consistency and flavouring to your taste. Serve this with miso soup (recipe here) and Japanese restaurant style salad with miso dressing (recipe here).
Photos above: Teriyaki sauce used as a marinade (left) and used as a sauce poured over cooked chicken (right).
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Chinese Food, Food, gluten free, Recipes, side dishes
In Meat and Eggs on February 16, 2011 at am
In many Chinese homes, this quick and simple dish is served with rice and other dishes for dinner. I have provided recipes for 3 different variations, but you could use any ingredients and any combination that you like. My favourite combination is the steamed minced pork with salty duck eggs. (I will load a photo the next time I make it.)
Steamed minced pork with muy choi (Chinese salted mustard) is shown below. Note that traditionally, the meat is seasoned with soy sauce and the muy choi is simply scattered over the top. However, I’ve reduced the sodium of this dish by omitting the soy sauce and mixing the muy choi (which is already salty) in with the meat.
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Chinese Food, Food, Recipes, side dishes
In Meat and Eggs on January 23, 2011 at am
We love ordering braised beef brisket on rice or soup noodles from Cantonese (Chinese) restaurants and cafes. One of the variations that we like is the curried one. The best parts are the connective tissue and the tendons that get broken down and become soft and chewy. 
(See the plain, braised beef brisket and tendons recipe here.)
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Chinese Food, Food, Recipes, side dishes
In Meat and Eggs on January 21, 2011 at am
We love ordering braised beef brisket (nguw lam / ngow lam) from Cantonese (Chinese) restaurants and cafes. It is served over rice or noodles in soup. The best parts are the connective tissue and the tendons that get broken down and become soft and chewy. Although it’s very easy to make, I had failed several times to recreate the restaurant flavour. Then I heard that the secret ingredient is chee hou sauce, so I bought a jar and tried again. It was exactly what I had been missing (other than MSG). The closest substitution that I can think of is hoisin sauce, but chee hou is more acidic, has more punch, and tastes more like fermented black beans. So, I don’t recommend substituting anything for chee hou. (See my curried braised beef brisket and tendons recipe here.)
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Chinese Food, Food, gluten free, Recipes, side dishes
In Meat and Eggs on November 22, 2010 at am
Ginger and green onions go great together, especially when they’re paired with chicken. For example, many Chinese poached chicken recipes use ginger and green onions in the poaching liquid. I usually use them as a condiment for chicken when I make ginger scallion dip (recipe here). You could also make a simple stir fry with these healthy and fresh ingredients.
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