Grilled Salmon With Chinese Spices

Grilled Salmon With Chinese Spices
By May Huang



Ingredients:
1. 1 lb salmon filet (replace with tuna filet)
2. 1 T soy sauce
3. 1 T cooking wine
4. 1 t sugar
5. ½ t salt
6. a pinch of black pepper
7. ½ t hot sauce or to taste (optional)
8. 1 t sesame oil

Directions:
1. Cut the salmon to about 4 inch length, 3 inch width, place the fish in a container; add the ingredients all the ingredients listed above, and mix everything well, and set the container aside for at least 30 minutes.

2. Transfer the fish to baking pan, and make sure the fish is laid one by one in the baking pan. Preheat the oven with 375 F, bake the fish for about 6-8 minutes, and move the baking pan on broil for another 6-8 minutes. The fish should be ready. However, continue to broil for few more minutes. Take the fish out into the serving plate.

Note:
1. The same recipe can be used for grilling salmon.
2. Over night marinating can prevent the fish from breaking during grilling. And the fish taste better with longer marinating.

Quinoa Salad - Healthiest Grain

Quinoa Salad - Healthiest Grain
By May Huang



Ingredients:

A (see raw Quinoa in the picture below):
1. 2 C Quinoa
2. 1 ¾ C water



B (see cooked Quinoa and other main ingredients in the picture below):
3. 1 t salt
4. 2 cloves of garlic, finely chopped
5. ½ t red wine vinegar
6. 2 t fresh lemon juice
7. 2 t honey
8. ½ T olive oil
9. ½ C tomato, cubed
10. ½ C pine nuts, backed or microwaved
11. ¼ C cilantro, finely chopped



Directions:

1. Soak the quinoa in the water in a sauce pan for a couple of hours. Cook the Quizoa (1st cook it to boiling, and then turn the heat to lower about for another 10 minutes), just like cooking rice.

2. Mix everything listed in the B above with the cooked Quizoa except cilantro, and add the cilantro, and mix again.

Fish Ball & Fish Ball Soup

Fish Ball & Fish Ball Soup
By May Huang



Ingredients:

A: for fish ball (see the main ingredients in the picture below)
1. 1 lb fish filet (Grey Sole, Orange Roughy, or tilapia, other white fish)
2. 1 T cooking wine
3. 1 egg
4. ½ t ginger, chopped
5. 2 stalk of green onion, white part only, chopped
6. ½ t salt
7. 2 T corn starch

B: for soup
8. 1 ½ C of water
9. ½ C tomato, cubed
10. 5 - 6 oz soft tofu, optional
11. ¼ C bamboo, sliced, optional
12. ¼ lb meshed fish meat (from above)
13. ¾ t salt
14. 1 stalk of green onion, green part only, chopped



Directions:

1. Meshing fish: cut the fish to small pieces, place the fish and remaining ingredients listed in A to a food processor professing for about five minutes. Transfer the processed/meshed the meat to a small container. See the processed/meshed fish meat in the picture below.



2. Cooking soup: place the ingredients 8-12 listed above to a sauce pan, cook to boiling with medium heat, and spoon the fish meat to the sauce pan one spoon by one spoon. It should be enough fish balls if you take about one quarter of the total fish (place remaining fish in refrigerator for future use). Continue to cook fish soup for few minutes after the soup is at boiling. Turn off the heat, and sprinkle the green onion on top of the soup. Serve the soup when it is warm.

Steamed Red Bean Rice Cake

Steamed Red Bean Rice Cake
By May Huang



Ingredients:

A:
1. 1 lb sweet rice flour
2. 1 lb regular rice flour
3. 1 ¾ C water
4. 1 C sugar

B:
5. 2 C red bean, cooked
6. ¼ C sugar



Directions:

1. Mix all ingredients listed in the A well – flour mixture, and set aside for 20 – 30 minutes, and divide it to three parts: 20%, 40%, and 40%.
2. Mix the ingredients 5 & 6, and the 20% of the mixture in 1 well in another container.
3. Take a 12’’ steamer, place one layer of coffee paper on the bottom of the steamer, and wet the coffee paper.
4. Take the first 40%, and equally place it over the coffee paper.
5. Equally place the red bean mixture over the flour mixture.
6. Equally place the 2nd 40% over the red bean mixture.
7. Cover the steamer. Add water to the steam container half way full, turn heat to high, and steam for 30 minutes after the water is boiling.



Steamed Product:

Egg Roll - Step by Step

Egg Roll
By May Huang



Ingredients:

A:
1. 1 cabbage, medium size, finely shredded

B:
2. 2 bunch of bean noodle
3. 1 carrot, shredded
4. ¼ C garlic chive, shredded (optional)

C:
5. ½ –1 chicken breast (replaceable with pork), shredded
6. 1 T cooking wine
7. ¼ t salt
8. ¼ t sugar
9. ¼ t corn starch
10. 1 stalk of green onion, finely chopped
11. ½ t ginger, finely chopped

D:
12. 2 T canola oil
13. 1 ¼ – 1 ½ t salt or to taste
14. ½ t hot sauce (optional)
15. A pinch of black pepper

F:
16. ¼ C canola oil

G: for dipping sauce
17. 2 T Chinese rice vinegar
18. ½ t hot sauce

Directions:

1. Soak the bean noodle in tap water for about one hour. Cut the bean noodle to short pieces.
2. Mix all ingredients listed in C in a container, and set the container aside at least 20 minutes.
3. Fill a large pan (12 inch) with water 60% of water. Heat the water with high temperature; add the cabbage to the pan when the water is at boiling, cook the cabbage for about 30 seconds. Take the cabbage out from the pan, and rinse the cabbage on the tap water, and squeeze the water out from the cabbage using a cheese cloth. Set the cabbage aside.
4. Heat a wok with medium to high heat, and add 2-tablespoon oil to the wok. Add the chicken to the wok when the oil is hot enough. Stir the meat, when the meat changes color, add cabbage, the ingredients listed in B, and D, mix everything well. Transfer the cabbage mixture into a flat container, and let it cool to room temperature.
5. Wrap egg roll one by one, see the picture below.





6. Mix the ingredients listed in G in a small bowl for dipping sauce.

7. Place a fry pan on a range, set the temperature to medium. Add 3-4 tablespoon canola oil. Place the egg rolls in the pan; turn the egg roll when one side is light golden brown. The egg rolls are ready when other side of egg rolls is gold brown. Serve the egg rolls immediately.

Note: The number of egg rolls added to the pan is depending on the size of the pan, just make sure the egg rolls are laid out one by one in the pan.

Egg with Tomato

Egg With Tomato
By May Huang



Ingredients:

1. 3 eggs , well beaten
2. 2 tomato, small size, about 1 cup, chopped **
3. ½ t salt
4. 1 stalk green onion, green part only, chopped
5. 3 T canola oil

Directions:

Directions:
Heat wok or fry pan over medium to high heat, and add the oil when the wok is dried. Add the egg when the oil is hot enough but not smoke, and turn over the egg. Take the egg out to a serving plate. Leave the extra oil in the wok, add the tomato to the wok and stir for 1-2 minutes. Add the egg back to the wok, and add the salt. Mix everything well. Transfer egg mixture to a serving plate. Sprinkle the green onion over the tomato.

Note: ** If you wish to peel, place the tomato to boiling water for a second. Cool the tomato by rinsing it on the tap water. Peel the skin off from the tomato, and then cut tomato to small pieces.

Orange Chicken

Orange Chicken
By May Huang



Ingredients:

A: for marinating
1. 2 chicken breast, medium size
2. 1 T cooking wine
3. ½ t salt
4. ½ t corn starch

B:
5. ½ t ginger, finely chopped
6. 2 stocks of green onion, white and green separated, finely chopped
7. 5-10 dried hot pepper (depending on hot you want)
8. 5-6 pieces of fresh or dried orange peel (to be soaked before using)
9. 2-3 T canola oil

C: for sauce
10. ½ T soy sauce
11. 1 t Chinese rice vinegar
12. ½ t sugar
13. ¼ t SiChuan pepper corn powder (optional)
14. a pinch of white pepper
15. ¼ t corn starch
16. 1 T water
17. few drops of sesame oil

Directions:

1. Preparing chicken: Cut the chicken to thin pieces (about 1.5 inches wide, 1 inch long and 0.1 inch thick). Place the chicken in a container and add the remaining ingredients listed in to the container, and mix everything well. Set the container aside for at least 30 minutes.
2. Making sauce: Add everything listed in to a small bowl, and mix them well.
3. Cooking chicken: heat the oil in a wok over medium to high heat. Add the chicken and hot pepper when the oil is hot (not smoking). Add ginger, and green onion white and the wok, and stir for 1-2 minutes. Take the chicken out when the chicken meat changes the color to white. Keep the remaining oil in the wok, turn heat to low, and add the orange peel cook for another 10 seconds, and add the sauce and chicken back to the wok, and stir for few seconds. Take the chicken to a serving plate, sprinkle the green onion (green part) over the chicken, and server the chicken when it is warm.

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.