The holiday season is deeply upon us. There are lots of celebrations going on. In about two weeks, there will be Christmas and the Chinese Winter Solstice 冬至. Being a good home chef, I decided to make one dish and celebrate both holidays. To me Continue reading
These delicate, classic holiday cookies are my favorite afternoon treat with coffee or tea. Their flavor and texture are delightfully spot on. I make them quite often, not just for holidays. Instead of raisins, Continue reading
Besides that big old turkey claiming the spotlight, there’s no doubt that Thanksgiving just wouldn’t be Thanksgiving without the delicious stuffing on the table. This year I decided to do things the easy way and use simple Stove Top Stuffing Mix to make cornbread stuffing. Thankfully the results are Continue reading
There is nothing like homemade pecan pie. This recipe has won approval from Lynard. Serve warm or cold, either way will have you come back for more. You can use the store bought pie crust or Continue reading
Winter came early this year. There are still some leaves on the trees, we already had snow and ice on the ground a few times. The frigid temperature only means one thing: Time to make chili. Luckily I have this simple recipe on hand. Making chili has not been this easy before. White bean chicken Continue reading
Meatloaf is a household comfort food in the western countries such as the United States, Italy, Greece and the United Kingdom. It is one of Americans favorite dishes from homes
to restaurants. Come holidays and cold winter, comfort food is always on people’s mind. Meatloaf is a simple food with a lot of love. The classic meatloaf is Continue reading
To celebrate the fall season, I made a big batch of chocolate pecan bars with a cookie crust made from scratch. In the past I have made pecan pies, but they have too much sugar and butter. Besides, I am not a pie person. For many people, it is a fun tradition to make pies for holidays. It brings out Continue reading
Soup is a terrific way to use homegrown vegetables in the summer. This soup is hearty and healthy, made with fresh bitter melons, tomatoes and peppers from our garden. We also add carrots and chayote squash for extra health benefits and sweet flavor. It tastes super delicious, even picky eaters will love it. Many People who have digestive issues will benefit immensely from this homemade soup’s abundant Continue reading
After making chocolate chip cookies so many times, I am excited to find something else that is just as delightful. Caramel is a delicious new flavor for these cookies with dried cherries. The sweet, milky caramel flavor creates a special contrast with the tart cherries. Unlike chocolate chips, these caramel chips don’t melt during baking, Continue reading
The Hong Kong Style Chinese Barbecue has always been my favorite food. Outside the restaurant’s windows you can see the succulent, mouthwatering roast duck, crispy skin roast pork, the classic char siu pork, juicy soy sauce chicken, and others like Peking duck, char siu ribs and Continue reading
People often use similar ideas to make char siu at home based on their skills and tastes. Very few recipes can create the true flavor of real char siu. When I say real char siu, I mean the Hong Kong style char siu from the Chinese BBQ Houses. It is hard to compete with professional Continue reading
Chinese chive flower buds 韭菜花 are available in the spring and summer. Their long, green steams have unopened buds with a garlic flavor. Chive flower is popular in Asian cooking as garnish or stir fry. They are also widely used in Chinese chive dumplings 韭菜餃, in soup or pan fried. In Hong Kong and China, there are Continue reading
Mix Lemon Mustard Marinade in Bowl:
2 large cloves garlic, finely chopped
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1/4 teaspoon dried oregano leaves
1 teaspoon DIY salt and black pepper mixture
1 teaspoon wine, 1 teaspoon cornstarch, 1/2 tablespoon olive oil
Lemon Mustard Oregano Marinade for Chicken:
Combine salt and pepper mixture, garlic, oregano, mustard, lemon juice, wine, cornstarch and olive oil in a large bowl. Mix well and set aside.
Wash and dry 1 pound chicken tenders. (You can use chicken breasts or thighs.) Add chicken to the lemon mustard mixture, mix to coat with marinade on both sides.
Once marinated for 15 minutes, grill the chicken, or pan fry it on stove top. Bake the chicken in the oven at 375 degrees F for about 30 to 35 minutes until internal temperature reaches 165 to 168 degrees. Let cool for a few minutes, cut into pieces. Serve in salad, rice or pasta.
This soup uses bitter melons and sweet cherry tomatoes from our garden. Add chicken and soup broth, cook 20 to 30 minutes until flavors combined and ready to serve. I only add salt and black pepper for seasoning, nothing else. It tastes good.
The onion, garlic and ginger give a fresh, earthy flavor to the soup. The slightly bitter taste from the bitter melons and a hint of Continue reading
This black bean garlic pepper sauce mixture is savory and flavorful. You can use it on many different Chinese cooking such as stir-frying, braising or steaming, on fish, meat or tofu. The recipe is also very flexible. Use more or less ingredients as you like, depends on what you are cooking. In general, fish and veggie need less sauce. Pork ribs (or thick cut meat) will need stronger flavor and more sauce.
DIY Savory Chinese Black Bean Garlic Sauce
Mix ingredients in a bowl:
2, 3 or 4 serrano peppers (remove seeds if too hot), chopped
1 to 2 tablespoons fermented black bean garlic sauce, as needed
1/2 to 1 tablespoon Chinese cooking wine, 5 cloves garlic, chopped
1 to 2 tablespoons regular soy sauce, 1/2 to 1 tablespoon olive oil
1/2 teaspoon sugar, 1 teaspoon dark soy sauce (for color, optional)
The tender, juicy steamed spare ribs coated with savory Chinese black bean sauce is among my favorite choices when eating at the dim sum restaurants. I have many favorites when it comes to dim sum. I created this dish to capture a little bit of the same flavor and use the bitter melons and peppers from our garden. In order to get tender meat, I cook it in the oven instead of stove top. Less work Continue reading
The beautiful Chinese long beans and cherry tomatoes are doing really good this year, our first crop of the growing season. The bitter melons are coming along just fine.
Shui Jiao 水餃 — The boiled version of the classic steamed dumpling. We use the Shanghai dumpling wrapper which is a bit thicker so it doesn’t fall apart when boiling. There is no need to make it fancy or pretty when wrapping. Intricate pleating will likely disappeared when boiling. There is something magical Continue reading
If I have to pick one pie for the summer, this is it. We live in a small town, fruit is abundant in the summer and fall. A lot of them are supplied by the local farmers and nearby growers. Buy local fruit and Continue reading
Here is another sweet and sour dish we love to eat in the summer. I adjust the amount of vinegar and sugar I use depends on how I feel that day. Instead of adding the chicken to the sweet and sour sauce, sometimes I add the sauce to the chicken and then toss it a few times until all the pieces are coated with the sweet and sour sauce. Another fun way to eat the chicken is to dip Continue reading