Cooking with Alison

Archive for the ‘Meat and Eggs’ Category

Stir Fried Shrimp and Eggs

In Meat and Eggs, Seafood on May 20, 2010 at pm

It is not uncommon to see egg dishes served at dinner in Chinese homes.  This Chinese scrambled eggs with shrimp dish is one of my favourite dishes.  As simple as it is, it might take you a few tries to get it right.  The only difficulty lies in not overcooking the eggs (or the shrimp).  It tastes best when the eggs are in thin sheets that are still wet and slightly runny.  I like to keep the seasoning very light to enjoy the taste and simplicity of the two main ingredients.

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Steamed Whole Chicken with Ginger Scallion Sauce

In Meat and Eggs on May 17, 2010 at pm


This is the simplest steamed whole chicken recipe.  Not only is it incredibly healthy, it results in meat that is moist, smooth, and tender.  Since this is served with flavourful dipping sauces, there is no need to pre-marinate the chicken, so it makes for an easy weeknight dinner.  The ginger scallion dip (recipe below) is also very healthy.  Update: Someone asked me how to steam cook a larger chicken – I recommend doing two or more rounds (as necessary) of steaming with the heat on followed by steaming with the heat off.

I can’t help but think of my family (and laugh) whenever I make this.  This almost never makes it to the table when my mom makes it for dinner.  I have to give her credit for being persistent;  She spent years trying to fight us off of the chicken while she prepared the other dishes.  Whenever her attention was diverted, the four of us would descend like savages and run off with large chunks of chicken.  She finally gave up a few years ago, and started steaming 2 chickens – one as an appetizer and one to last through dinner.  🙂 Read the rest of this entry »

Chinese (lo sui) Chicken or Duck Wings and Eggs

In Meat and Eggs on May 6, 2010 at pm

In Chiu Chow (Chinese) cuisine, a master sauce is used to make many delicious dishes.  Foods that range from boiled eggs to pork belly and whole ducks are cooked in a pot of this sauce.  It is called lo sui / lu shui, which translates to “old water”.  In restaurants, once the sauce is made up in a pot, it never gets replaced, only replenished.  The juices from the meats that are cooked in the sauce get added back to the pot and more spices are added as needed.  Some restaurants are said to have used the same old water sauce for more than 75 years.  The sauce tastes better with age.  Keep in mind that it’s boiled frequently, so there are no concerns over bacteria.  To recreate this master sauce at home, you should store your sauce in an airtight container in the refrigerator.  If you’re not using it regularly, then you should bring it to a boil for several minutes, once every three weeks.  Or you could freeze it.  I haven’t made my own lo sui / lu shui sauce from scratch yet.  Eventually I will.  Meanwhile, I use the store bought “Chinese Marinade” by the brand Lee Kum Kee as the base for my master sauce.  I love using this to make chicken or duck wings and the wings taste great cold too.

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Stir Fried Pineapple and Beef

In Meat and Eggs on April 30, 2010 at pm

Pineapple beef is a delicious and simple Cantonese (Chinese) dish.  We order this often at Magic Wok – one of our favourite restaurants in Markham, ON.  But it’s really easy to make at home; you just need a very good quality, ripe pineapple.  I made this dish again recently using an organic pineapple and my family and I agreed that it was the best pineapple we had ever had, and it made this dish incredibly tasty.  If you carve a pineapple boat (which is also really easy to do), this is the perfect dish to serve to guests.  Note that the pineapple bowl looks prettier if you keep the leaves on, but I was in too much of a rush when I was making this.  Just be careful when you’re cutting through the stem because it can be tricky and the leaves are sharp.  If you want more colour in this dish, you could cut half of a green pepper and half of a red pepper into chunks and add them to the wok shortly after you’ve started cooking the beef.

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Best Chinese Roast Pork Belly

In Meat and Eggs on April 26, 2010 at pm

This is incredibly easy to make and tastes just like the siu yuk (roast pork belly) that you buy at the Chinese restaurants and grocery stores.  I suggest buying the meat from an Asian grocery store because it is much much cheaper there.  Make sure you buy the boneless pork belly with the skin/rind on.  Pork side also works.  You want to choose a cut of meat that has an even thickness so that the rind cooks evenly, otherwise sections of the skin will burn.  But if this happens you can always scrape the burnt parts off with a knife before serving.  I tested three different methods of making crispy siu yuk.  The simplest method involved brushing oil onto the rind prior to baking; the second method involved brushing the skin with vinegar before drying it out in the fridge; and the third method involved scalding the rind with vinegar and boiling water prior to refrigeration.  From my experience, the rind that had been brushed with vinegar crackled the soonest.  Scalding the rind resulted in a very crunchy, but tough, skin.  I have posted the method that, in my opinion, was the best.

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Taiwanese Three Cup Chicken

In Meat and Eggs on April 23, 2010 at pm

This dish is called three cups because it is traditionally made with equal proportions of three main ingredients: soy sauce, sesame oil and rice wine.  It is a one pot dish that is flavourful and very easy to make.  Although the authentic version has thai basil in it, I have also made this dish without it and it still tastes great.

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Stir Fried Beef and Enoki Mushrooms

In Meat and Eggs on April 18, 2010 at am

I first tried this combination in a small Chinese restaurant in Markham, ON.  It’s incredibly simple and the sauce makes it great with rice, so I recreated it at home.

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Thai Deep Fried Wings

In Meat and Eggs on April 15, 2010 at pm

When street vendors in Thailand make deep fried chicken wings, they marinate their wings in a rice flour or glutinous rice flour slurry.  This allows them to skip the step of coating the chicken with flour.  You could do this too, as it’s simpler and less messy (related article here that inspired my recipe).  I prefer to pre-marinate my wings before coating them in rice flour and deep frying them.  If you prefer to use glutinous rice flour, note that it works great in a slurry or as a light coating, however if you use it as a light coating, it may give your wings a slightly powdery look.  I’ve also tried using a combination of rice flour and cornstarch, but I much preferred using just rice flour.

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Chicken and Celery Stir Fry

In Meat and Eggs on April 3, 2010 at pm

I only ever buy celery when I’m entertaining (ie. veggie platters, dippers, caesars) or when I need it for specific recipes.  So I always have trouble finishing a whole bunch of celery.  That’s usually when I put it into a stir fry.  It adds a nice crunch.  You can make a stir fry with any meat and vegetable combination that you like, so feel free to add nuts and/or other vegetables like carrots and mushrooms.

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Vietnamese Deep Fried Wings

In Meat and Eggs on March 28, 2010 at pm

I am in love with Asian deep fried wings, because they’re not battered like the ones you typically get in Western restaurants, bars or pubs.  My favourite Asian wings come from a Vietnamese restaurant that my family and I have frequented for over a decade.  We go only for their wings, which could not be any simpler.  They’re deep fried until the skin is crispy, yet light, with perfectly moist meat, and they’re served with lime wedges and a dip that’s simply salt and pepper mixed together.

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Stir Fried Spareribs

In Meat and Eggs on March 23, 2010 at pm

As you can tell, from the 2 other Chinese pork ribs recipes that I’ve posted, I really like fast-cooked ribs.  This one is a family favourite.  Note that this is not a saucy dish.

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Chinese Steamed Egg Dish

In Meat and Eggs on March 20, 2010 at pm

Steamed egg (or water egg) is a Cantonese dish that is served with rice alongside other dishes at dinner.  It is a very light dish that is incredibly quick and easy to make.  There are many variations that include combinations of dried scallops, dried shrimp, minced pork, soy sauce, and green onions.  But my favourite variation is the three colour dish (referring to the three different types of eggs used).  Note that the texture of the eggs in this dish is very soft, silky, and slightly watery.  The flavour comes from the salted duck egg and preserved duck egg (also known as century old egg).

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