This recipe is a recreation of my family’s favourite fish broth. We surprisingly found the best fish broth at one of the food court vendors in First Markham Place in Markham, ON. My family and I have never had such a delicious and strongly flavoured fish soup. The best part is that they don’t use MSG! Our cousin took us out in Malaysia for the “best” fish noodle soup, and we didn’t have the heart to tell him that our local food court vendor does it much much better. This fish broth will fill your house with a fishy smell, but if you can get over that, you’ll love the broth. I like to use this fish broth when I’m making seafood paella and Chinese noodle soups (see recipe here).
Posts Tagged ‘Chinese Food’
Cooking with Alison’s Mom (Part 3)
Pork stomach soup is one of my favourite Chinese soups. I just love the texture of pork stomach after it has been boiled in a peppery and clear soup. It is chewy and surprisingly neutral in flavour. The peppercorns in this soup make it especially warming during the cold winter months. Chinese restaurants add a lot of different spices to their pork stomach soup, but I’ve always found that the best soups are made from a simple list of ingredients. So here’s my favourite (and simple) recipe. [On a side note, according to the teachings of Chinese medicine, this is a 'hot' soup. The dried bean curd helps to reduce some of the 'hotness', but if you feel cold easily or if you have just given birth, omit the bean curd so that you can maximize the warming properties of this soup. If you are cooking for someone who has just given birth, see my grandma's Chinese Ginger Vinegar with Pig Trotters and Eggs recipe here.]
This is a recreation of one of our favourite dishes from our favourite Chinese restaurant (see another recreation from that restaurant here). It is an easy, one-pot meal that is cooked in a Chinese clay pot. It is fresh tasting, light, and healthy. If you aren’t able to find young pea shoot sprouts, you could substitute with baby bok choy, but believe me when I say that the dish just won’t be the same.
Hong Kong style milk tea is one of my favourite types of tea. A good cup of milk tea should be strongly brewed and well balanced with creaminess that isn’t too rich, and sweetness that doesn’t overpower. It should also feel and taste smooth, silky, and light in weight. The secret to making the best milk tea lies in the blend and ratio of different types of black tea. Ceylon tea is a common component. Every establishment guards its recipe. Luckily, it’s not difficult to make authentic milk tea at home. I’ve shared three recipes below. The recipes differ in authenticity, in the amount of work involved, and in the types of equipment required. I made this for my parents the day after they got back from a trip to Hong Kong and they said that it tasted just like the milk tea they had there. My uncle, who travels to Hong Kong 3 times every year, was surprised by how good it was too.
Different versions of savoury pancakes are popular in Asian cuisine, including Korean pancakes, Japanese pancakes, and Chinese pancakes. My favourite is the Chinese scallion pancake that is believed to have originated in Shanghai. Considering these pancakes are made with flour and green onions, I have always found them to be overpriced in restaurants. Luckily, they are very easy to make. Although they are slightly time consuming to make, you can make a large batch and freeze them for quick and easy future meals. These make a great accompaniment to all sorts of dishes, but especially to stir fried Shanghai noodles (see recipe here) and sticky rice rolls with pork floss (see recipe here).
Cooking with Alison’s Grandma (Part 4 of 4)
‘Joong’ or Chinese rice dumplings have also been called Chinese tamales. My grandma makes the best joong in the world. I can’t eat other peoples’ or restaurants’ joong, because nothing comes close to grandma’s joong. So I was very happy when she agreed to teach me how to make them. It takes a lot of work and the preparation starts days in advance, but her recipe makes 32 and they can be frozen for future meals.
One of the reasons why I love love love Vietnamese sandwiches (banh mi), is that they contain pickled daikon radishes and carrots. These pickled daikon radishes and carrots are very easy to make and are a great side dish to almost any meal. Enjoy them with a bowl of Vietnamese beef noodle soup (pho tai) (see recipe here), or a dish of meat and rice, or add them to your rice paper rolls (see recipe here). These are also a great accompaniment to Korean food (see my beef short ribs (kalbi) recipe here). I love making my own pickled vegetables, because I can control the salt and sugar content. If you are not sure what to do with your leftover daikon radishes, you will find a list of different recipes that use this radish here.
When white daikon radish went on sale for only 9 cents per pound, I made soup, among several other dishes (see a list of daikon radish recipes here). My family, John, and John’s mom really liked this soup. This soup is mild, light, and very versatile. I’ve included a few variations of the recipe below. I made this broth using pork bones.
When white daikon radish went on sale for only 9 cents per pound, I did what I had to do – I bought pounds and pounds and pounds of it, found different ways to cook it, and ate nothing but daikon radish for two weeks. It was awesome! :) So here is a list of dishes that you can make using white daikon radish. Let me know if you can think of more items!
- braised beef dishes (see recipes here and here)
- Vietnamese beef noodle soup (pho tai) (see recipe here)
- steamed cake (lo bak go) (see recipe here)
- pickled condiment (see recipe here)
- soup (see recipe here)
- pan fried dish with beef
If you’ve never cooked daikon radish before, I should warn you that the cooking process releases an unpleasant odour. But once the radish is fully cooked, the smell goes away, and the radish has a mild flavour.
This is a great dish to make during the summer months, because it’s easy to make, it’s light, and it can be served cold. This is also a great way to use up leftovers. Feel free to substitute with any vegetables and/or cooked meat that you like or happen to have on hand. I served this Thai inspired noodle salad alongside a Thai mango salad for lunch (recipe here).
This Thai mango salad is delicious and very easy to make. The key to success is to use mangoes that have the perfect ripeness, just starting to ripe and still firm. Some recipes call for green mangoes, but I’ve found that using green mangoes results in a crunchy salad that lacks mango flavour and colour. I made this for my sister’s lunch group at work and everyone loved it. I served it as an appetizer to a cold Thai noodle salad (recipe here).
I have had the toughest time trying to figure out how to cook using a slow cooker. I’ve tried different recipes from different cookbooks and websites, and I’ve tried using different meats and/or vegetables, but 9 times out of 10, I end up with overcooked slop. I’d love to hear how you mastered the slow cooker! The only other recipe that I’ve had success with is this slow cooker pulled pork. So I tested this fish recipe a few times and even had John (a beginner in the kitchen) make it once by himself before I shared this new favourite slow cooker recipe with you. We love this dish. It is Thai inspired, mild, and light yet creamy. My family approves of this dish too, and that’s saying a lot because they strongly dislike slow cooker cooked food. But I should warn you, this recipe requires a bit more work and attention than typical slow cooker recipes. In my opinion, it’s worth the extra effort, because your meal won’t look or taste like it came out of a slow cooker.