Kung Pao Chicken

Kung Pao Chicken
By May Huang



Ingredients:

A: For marinating
1. 2 boneless chicken breast, small size, about 1 ¼ cup, cubed
2. 1 T cooking wine
3. ½ t salt
4. ½ t corn starch

B:
5. ½ t ginger, chopped
6. 1 stalk green onion, finely chopped
7. 2 cloves of garlic, chopped

C: For vegetables
8. 2 C of water
9. ½ C mixture of green, red, and yellow pepper, chopped

D: For sauce
10. 2 t soy sauce
11. ½ t Chinese vinegar
12. ½ t sugar
13. ½ t hot sauce (optional)
14. Few drops of sesame oil
15. ¼ t corn starch

E:
16. 2 -3 T canola oil
17. 5-6 pieces of dried hot pepper
18. ¼ C of peanuts

Directions:

1. Marinate Chicken: Unfrozen chicken, cut the chicken to small dice, and place the chicken in a bowl; add the remaining ingredients in A and mix them well; place the ginger, green onion, and garlic on the top of the chicken, and set the bowl aside for at least 30 minutes.

2. Prepare sauce: mix all ingredients D in a small bowl, and set the bowl aside.

3. Cook veggie: Add two cups of water to a small sauce pan. Heat the water over high heat. Add the veggie mixture to the sauce pan when the water is at boiling. Drain the veggies when the water is at boiling again.

4. Cooking chicken: Heat wok over high heat, and add the oil when the wok is dried. Add the chicken when the oil is hot enough but not smoke, and stir chicken until the chicken change color (about 2-3 minutes). Then add the vegetables and the sauce, and continue to stir for about 15 seconds. Transfer the chicken mixture to a serving plate, sprinkle peanuts on top of the dish. Serve the chicken when it is warm.

Chicken in Housin Sauce

Chicken in Housin Sauce
By May Huang



Ingredients:

A: for marinating
1. 2 chicken breast, small size, about 1 ¼ cup, chopped
2. ½ salt
3. 1 T cooking wine
4. ½ t corn starch

B:
5. ½ t ginger, finely chopped
6. 1 stalk green onion, chopped, white part only

C:
7. 2-3 T canola oil
8. 2 T Hoisin sauce
9. 1 t sugar
10. ½ t hot sauce (or to taste)
11. ¼ white pepper
12. ¼ t sesame oil
13. one handful roasted peanuts (1/4 cup) (optional)
14. 2 T cilantro, chopped

Directions:

1. Marinate Chicken: Unfrozen the chicken, cut the chicken to small piece (about ¾ inch long and ½ inch wide, and ¼ inch thick), and place the chicken to a bowl; add the remaining ingredients in the A to the bowl, and mix them well; place the ginger and green onion on the top of the chicken, and set the bowl aside for at least 30 minutes.

2. Cooking chicken: Heat wok over high heat, and add the oil when the wok is dried. Add the chicken when the oil is hot enough but not smoke, and stir chicken until the chicken change color (about 2-3 minutes). Turn the heat to medium. Take the chicken out, and leave the remaining oil in the wok (add 1 teaspoon of oil if no oil left), and add Hoisin sauce to the wok, cook for about 30 seconds, add remaining of the ingredients listed in C except peanuts and cilantro. Continue to cook and stir for about 30 seconds, and add the chicken and the peanuts, mix everything well. Transfer the chicken mixture to a serving plate, and add the cilantro on the top of chicken. Serve the chicken when it is warm.

Snow Peas With Water Chestnut

Snow Peas With Water Chestnut
By May Huang



Ingredients:
1. 1 ½ C snow pea, trimmed
2. ¼ C yellow pepper, sliced
3. ½ C water chestnut, sliced
4. 1 T canola oil
5. ½ t salt
6. 2 clove garlic, chopped
7. ¼ t corn starch
8. 2 T water
9. Few drops of sesame oil


Directions:
1. Mixing ¼ teaspoon of corn starch and 1 tablespoon of water in a small bowl, and set the bowl aside.
2. Heat the oil over medium to high heat, add the chopped garlic to the oil when the oil is hot enough but not smoke, and cook for 15 seconds. Add snow peas, yellow pepper, and water chestnut, stir for 1-2 minutes. Add ½ teaspoon of salt and 1 tablespoon of water. Continue to stir for 30 seconds or so. Stir the corn starch and add it to the snow pea mixture, continue to stir for about 5 seconds, and add the sesame oil. Transfer the snow pea mixture to a serving plate.

Garlic Baby Bao Choy

Garlic Baby Bao Choy
By May Huang



Ingredients:

1. ¾ lb baby choy (about 3 cups chopped)
2. 2 cloves of garlic, finely chopped
3. 1 ½ T canola oil
4. ½ t salt


Directions:
Heat the oil in a wok with high medium temperature; add the garlic when the oil is high enough but not smoke; and cook for about 10 seconds. Add the baby bao choy; stirring for 2-3 minutes. Add the salt; continue to stir for few seconds. Transfer the baby bao choy to a serving plate.

Garlic Asparagus

Garlic Asparagus
By May Huang



Ingredients:
1. 1 lb asparagus, trimmed
2. 2 cloves of garlic, finely chopped
3. ¼ t salt
4. 1 t soy sauce
5. ½ t hot sauce (optional)
6. 1 T water
7. 1-1 ½ T canola oil

Directions:
1. Add water to a 10- inch sauce pan, the amount of water should be able to cover the asparagus. Heat the water with high temperature to 1st boil, and add the asparagus, and cover the sauce pan. Continue to cook the asparagus to 2nd boiling. Drain the asparagus. Transfer the asparagus to a serving plate, and nicely arrange the asparagus, and then cut the asparagus into three segments.
2. Heat the oil in a wok over medium heat. Add the garlic to the wok when the oil is hot enough (not smoke), cook for about 10 second, turn off the heat, and add the remaining ingredients to the wok, and mix everything well, pour the sauce mixture over the top of the asparagus.

SiChuan Beef

SiChuan Beef
By May Huang




Ingredients:

A:
1. 1.5 lb beef (Top Sirloin Roast or Bottom Round Roast)
2. 1 t ginger, chopped
3. 1 stock of green onion

B: for Mixed Soy Sauce
4. 1 C light soy sauce ( I used Kikkoman soy sauce)
5. ½ C dark soy sauce
6. ½ C water
7. ¼ C sugar
8. 1 piece of five-star aniseed
9. 1 piece of Chinese Cinnamon
10. 1 t SiChuan pepper corn

C: for sauce
11. ½ C beef broth
12. 2 T mixed soy sauce
13. 1 t hot sauce or to taste (or hot pepper powder)
14. ½ t SiChuan pepper corn powder
15. ¼ t salt
16. 1 pinch of black pepper powder
17. ½ t sesame oil

D: for topping
18. 2 T roasted peanut, finely chopped
19. 2 T cilantro, finely chopped
20. 2 T celery, finely chopped


Directions:
1. Add the beef chunk to a medium size sauce pan with water. The water should cover the beef. Cook the beef with high temperature, take the beef out after the water is boiling, dump the water, and clean up the sauce pan. Place the beef back to the sauce pan with water again, and the water should cover the beef, and add the ginger and green onion. Cook the beef with high temperature; turn the heat to low after the water is boiling. Continue to cook for about 45 minutes or the beef is ready. Take the beef out to a container, and sit the container at room temperature. Cover the beef container after its temperature is at room temperature, and place the beef in refrigerator for at least four hours or overnight. Save the beef broth.
2. Slice the beef as thin as you can, and nicely place the sliced beef in a serving plate.
3. Take ½ cup of the beef broth and 2 tablespoon of the mixed soy sauce to small bowl, and add the ingredients 11 - 15 to the bowl, mix everything well, and evenly pour the mixed sauce over the beef. Sprinkle the ingredients 16-18 on the top of the beef.

Note: The base recipe for this dish is from my Friend Lucy Zhang. Thank you, Lucy!

Salty Pepper Fish

Salty Pepper Fish
By May Huang




Ingredients:
1. 1 lb ocean perch filet ( or grey sole)
2. ¾ t salt
3. 1 T cooking wine
4. ¼ t black pepper
5. 1 T corn starch
6. 1 egg, white only, well beaten
7. 3-4 T canola oil
8. 1 Jalapeno pepper, finely chopped
9. 2 clove of garlic, finely chopped
10. 1 stock of green onion, finely chopped
11. ½ T black soy bean


Directions:
1. Cut the fish into 3 - 4 inch in length, 2 - 3 inch width, and place the fish to a container. Add the ingredients 2-5 to the fish container, and mix well with fish. Add the egg white to the fish, and mix well again. Set the container in aside for at least 30 minutes. For a better result, set the fish container in refrigerator for 4 hours or overnight.
2. Use a non-stick fry pan, heat the oil with medium heat, and add the fish to the pan when the oil is hot enough but not smoke. Make sure the fish pieces are laid one by one, and one layer only. Turn the fish around when the one side is at light gold brown, cook for another 2-3 minutes. Take the fish out, and leave the oil in the pan, add the ingredients 8-11 to the pan, cook for about 30 seconds, add the fish back to pan, slightly mix everything in the pan for about a minute. Transfer the fish to a serving plate.

Crispy Fish

Crispy Fish
By May Huang




Ingredients:
1. 1 lb grey sole fish filet (orange roughy, or tilapia)
2. 1 t salt
3. 2 T cooking wine
4. 1 T corn starch
5. ¼ t black pepper
6. 1 egg white, well beaten
7. 3-4 T canola oil
8. 2 clove of garlic, finely chopped
9. 2 stocks of green onion, white part only, stripped


Directions:
1. Cut the fish into 5 - 6 inch in length, 2 - 3 inch width, 1- 2 inch in height, and place the fish pieces to a container. Add the ingredients 2-5 to the fish container, and mix well with fish. Add the egg white to the fish, and mix well with the fish, and set the container aside for at least 30 minutes.
2. Use a non-stick fry pan, heat the oil with medium heat, and add the fish to the pan when the oil is hot enough but not smoke. Make sure the fish are laid one by one. Turn the fish around when the one side of fish is at light gold brown. The fish should be cooked about 5 minutes. Add the garlic to the pan when the other side of fish is almost ready (light gold brown). Transfer the fish to a serving plate. Repeat the above the steps to complete the remaining fish if you have uncooked fish. Place the green onion strips on the top of the fish for the garnishing. Serve the fish when it is warm.

Sesame Salmon

Sesame Salmon
By May Huang



Ingredients:
1. 0.75 lb salmon filet
2. 1.5 t lemon pepper,
3. 1 t corn starch
4. 1 egg white, well beaten
5. 2-3 T canola oil
6. 1 T cooking wine
7. 2 cloves of garlic, finely chopped
8. ½ t hot sauce or hot pepper (optional)
9. 1 t sesame seeds, toasted
10. 1 stalk green onion, stripped

Directions:
1. Marinate fish: Cut the fish into 1.5 - 2 inch in length, 1 – 1.5 inch width, 0.5 - 0.75 inch in height, and place the fish to a container. Add the ingredients 2-4 to the fish container, and mix everything well, and set the container aside for at least 30 minutes
2. Cook fish: Use a non-stick fry pan, heat the oil with medium heat, and add the fish to the pan when the oil is hot enough but not smoke. Make sure there is only one layer of the fish in the pan. Cook the fish for about one minute. Add cooking wine, garlic and hot sauce. Cover the pan, and continue to cook the fish for few minutes. One side of fish should be light gold brown when it is done. Transfer the fish to a serving plate. Sprinkle the sesame on the top of the fish, place the green onion strips on the top of the fish.

Tip: The length and width of fish piece does not matter, but it does matter for the thickness of fish pieces. The thinner the piece, the shorter the cooking time, therefore, the tender fish.

Asparagus Fish

Asparagus Fish
By May Huang




Ingredients:
A: for marinating
1. ¾ - 1 lb fish filet (Grey Sole, Orange Roughy, or tilapia)
2. 1 T cooking wine
3. ½ t - 3/4 t salt
4. 1 t corn starch

B:
5. 3 stalks of green onion, chopped, white part only
6. 1 t ginger root, chopped
7. 3 glove of garlic, chopped

C: for asparagus
8. ½ lb asparagus
9. 1 t salt
10. 2 C water

D:
11. 2-3 T canola oil
12. 1 tomato, medium size
13. 1 t hot source or to taste


Directions:
1. Marinate fish: cut the fish to small pieces, place the fish in a container, add the remaining ingredients in A and mix them with fish, and set the container aside. (redone)
2. Preparing asparagus: cut the asparagus about 2 inches length. Add the water to a small sauce pan with cover. Heat the sauce pan with high heat. Add the asparagus and 1 teaspoon salt to the sauce pan when water is at boiling; continue to cook until the asparagus is boiling, take the asparagus out, and place it in a servicing plate.
3. Cooking fish: Heat a wok** (or a fry pan) over heat, and add 3 tablespoon of the oil to the wok, add the ingredients B when the oil is hot enough but not smoke, cook for few seconds. Add fish, tomato, and hot sauce. Cover the wok, cook for 3 -5 minutes and slowly and slightly turn over the fish. Add the cover back and cook for another 3 minutes, take the fish out and place it on the top of asparagus. Serve when the fish is warm.


Note: ** you may non-stick wok or fry pan for a better result.

Red Bean Paste Roll

Red Bean Paste Roll
By May Huang





Ingredients (see the picture below for the main ingredients):
1. 3 C all purpose flour * (replaceable with whole wheat flour)
2. 1/2 t baking powder
3. 2 T sugar (optional)
4. ½ T yeast
5. 1 ¼ C warm water (95 F)**
6. 14 oz red bean paste (one package)



Directions (see the pictures below for the dough before braised and after raised):
1. Making dough: Mix flour and baking powder well in a container. Mix the sugar, yeast and warm water in a bowl, and set the bowl aside for few minutes. Mix the yeast mixture and the flour mixture well. Knead the dough to a smooth ball. Cover the container, and set the container aside for about1 – 2 hours (depending on the room temperate). The volume of the dough should be at least doubled when it is completely raised.

Dough Before Raised:



Dough After Raised:



2. Making Roll (see the step by step in the picture below): Take about half of the dough, and knead the dough again until it forms smooth and oval shape dough. Roll out the dough to make a rectangle sheet (about 12 inch long, 8 inch wide and ½ inch thick). Spread half of the red bean paste on the top of the dough sheet, and roll the sheet to a long stick, and cut the stick to two. Repeat the same step to finish the remaining dough.



3. Steaming: Fill steamer pan with water to half way full. Add one layer of coffee paper (or cheese cloth) at the bottom of the steamer, and wet the coffee paper. Place the sticks in the steamer. All the rolls should be fitted into an 11 inch and two-lay bamboo steamer. Place the steam set over the steamer pan. Steam the steamer with high temperature for 20 minutes. See the finished rolls in the picture below. Take the sticks out and cut them to small pieces.



Note:
* different brand of flour are slightly different in absorbing water. So the amount of water needed could be slightly different.

** You can use milk to replace water. You can also use cold water for mixing the flour, but it will longer time for raising flour.

Tip: It is common that steamed rolls shrink by its self after taking out from the steamer. The shrinking can be avoided if you use cold water to start steaming. Or you can set the raw sticks aside for 15 – 20 minutes before steaming.

Soft Steamed Bun (Fa Gao)

Soft Steamed Bun (Fa Gao)
By May Huang



Ingredients (see picture below):
1. 2 C rice flour
2. 1.5 C all purpose flour (replaceable with whole wheat flour)
3. 2/3 C sugar
4. 2 ¼ C milk (warm up to 95 F*)
5. ½ T yeast
6. ½ t baking powder
7. ¼ C raisin or dried cherry



Directions:
1. Making dough: Mix rice flour, all purpose flour, and sugar well in a medium size of container. Mix the yeast and milk in another container, and the set the container aside for few minutes. Mix the yeast mixture to the flour mixture well; and set the container side for 1-2 hours depending on the room temperature. The volume of the dough mixture should be at least doubled when it is completely raised. Add ½ teaspoon of baking powder to the flour mixture, and quickly and completely mix it with the flour mixture. See the step by step picture below.



2. Steaming: Use 11 inch steamer. Add code tap water to the steamer pan to half way full. Cover the steamer with coffee paper (or cheese cloth), and wet the coffee paper with tap water. Pour the flour mixture to the steamer, and sprinkle the raisin on the top of the steamer. Steam 20 - 25 minutes after the water is boiling with high temperature. See the picture below for the Steamed product - Soft Steamed Bun.



Note: * You can use cold water for raising the flour mixture, it will longer time for raising flour.

Food - Andy's High School Graduation Party

Food on Andy's High School Graduation Party Party
All Made By May Huang



from one view

Tofu Salad

Tofu Salad
By May Huang




Ingredients:
1. 12 oz (one package) extra firm Tofu, sliced
2. 1 T canola oil
3. 1 stalk of green onion, finely chopped
4. 2 clove of garlic, finely chopped
5. ½ t salt
6. ½ t Chinese rice vinegar
7. ¼ t sugar
8. 1 pinch of black pepper
9. 1 T cilantro, finely chopped
10. ½ t drops of sesame oil

Directions:
Add water to a medium size of sauce pan to half way full, cook the water, and add the Tofu when the water is at boiling. Continue to cook the Tofu, turn off the heat when the water is at boiling again, take the Tofu out to a container, and make sure the water in the Tofu is drained out. Heat wok over medium heat, add the green onion and garlic to the wok when the oil is hot enough but not smoke, and cook for about 10 seconds. Transfer the oil mixture to the Tofu container, and add remaining ingredients listed above to the Tofu container. Mix everything well, and transfer the tofu to a serving plate.

Sesame Tofu

Sesame Tofu
By May Huang




Ingredients:
1. 1 package (20 oz) of firm Tofu, cubed
2. 1 stalk of green onion, green and white chopped separately
3. 2 glove of garlic, finely chopped
4. 2-3 T canola oil
5. 2 t cooking wine
6. 1 T soy sauce
7. ¼ salt
8. ¼ t sugar
9. ¼ t hot source (optional)
10. 1 pinch of black pepper powder
11. 2-3 T chicken broth or water
12. Few drops of sesame oil
13. ½ t roasted sesame seeds


Directions:
Heat flat pan over medium heat, add the oil to the pan. Add tofu piece by piece when the oil is hot enough but not smoke; make sure that tofu cubes are laid out one layer only. Cook the tofu until the bottle side of tofu cube is light gold brown. Add garlic and green onion (white part), and continue to cook for about 30 seconds. Add the ingredients 4-10 listed above, stir and mix everything well, and cover the pan, and cook about 5 minutes. Add the few drops of sesame oil, sprinkle sesame seeds, and green onion (green part). Transfer the Tofu to a serving plate.