The CookMobile » Asian

Shrimp with Oyster Sauce

Lalaine — Wed, 11 Aug 2010 23:32:11 +0000

Like the chili-garlic shrimp we have here, this shrimp with oyster sauce is another minutes-from-stove-to-table seafood fare which, although readies in about 10 minutes and requires less than 10 ingredients, packs enough flavor to please.

Ingredients

1 lb large shrimp, shell and head on
1 medium onion, peeled and sliced thinly
3 to 4 cloves garlic, peeled and minced
1/2 cup tomato sauce
2 tbsp oyster sauce
1 tsp fish sauce
1 tbsp vegetable oil
salt to taste

Procedure

Trim tendrils off shrimp, wash and drain very well (very crucial as to not water down sauce).

In a pan, heat oil. Saute onions and garlic until tender and translucent. Add in fish sauce and continue to stir for another minute. Pour in tomato sauce and allow to simmer until slightly decreased and thickened.

Add in shrimp. Stir and combine until shrimps are coated with tomato sauce and color has turned pink. Add oyster sauce and continue to stir until shrimps are cooked and sauce clings to shrimps. Adjust taste with additional salt as needed.

Recipes with an Asian Flair in The CookMobile Archive:

Chicken Teriyaki

Nutella and Banana Wonton Packets

Chicken Teriyaki

Lalaine — Fri, 23 Apr 2010 08:02:58 +0000

Occasionally, my daughter and I pretend we eat healthy. Once or twice a week, we skip McDonald’s Big Mac and head to Yoshinoya for their lean chicken teriyaki bowls. Very good, if only we stop supersizing the bowls and resist ordering a side of cheesecake!

I originally posted this chicken teriyaki in February 2008 but as most things, the old recipe was a work in progress that benefited from a tweak here and there. The teriyaki sauce is a simple interpretation yet definitely a better alternative to bottled ones available commercially. Use it as a basis and feel free to adjust measurements to taste.

Makes 4 Servings

Ingredients

4 (3 to 4 oz each) boneless chicken breast or chicken thigh fillets
1/3 cup light soy sauce
2 tbsp mirin
2 tbsp sesame oil
2 tbsps brown sugar
1 cup of pineapple juice
3 to 4 cloves garlic, minced
nickel-size fresh ginger, peeled and grated (around 1/2 tsp)
pepper to taste
1/4 cup cold water
2 tbsps cornstarch

Procedure

In a blender, combine soy sauce, pineapple juice, mirin, sesame oil, minced ginger, brown sugar and grated ginger. Process until smooth and then pour over chicken fillets. Marinate chicken for about 30 minutes.

Remove chicken from marinade, reserving liquid. Arrange in a single layer on an oiled baking sheet. Bake at 375 F until juices run clear when pierced, around 10 minutes. Alternatively, you can pan-fry or grill over hot coals. Remove from heat and keep warm.

In a pan, bring marinade mixture into a boil for about 3 to 5 minutes. In a bowl, dissolve cornstarch in cold water and pour into marinade. Stirring constantly, continue to cook sauce to desired consistency. Season with pepper to taste. If needed, adjust thickness with water or pineapple juice.

Slice chicken fillets and arrange over a bowl of rice. Drizzle with teriyaki sauce as desired and serve hot.

Chicken and Poultry Recipes in The CookMobile:

The REAL Secret of Church’s Chicken

My Tamed Kung Pao Chicken Version

Chinese Barbecued Pork (Char Sui)

Lalaine — Thu, 08 Apr 2010 04:52:42 +0000

On my neighborhood block, you’ll find two types of Chinese restaurants. One, fancy with crisp tablecloths and napkins, that serves authentic bird’s nest soups and abalone dishes and dimsum and hot tea in dainty tea cups. Then, there is the other, a hole-in-a-wall with holes on its walls, that, for $4.99, will heap on your tray bastardized chowmein and fried rice and barbecued pork and a 16oz Horchata from the fountain dispenser. Yah, Mexican rice drink in a Chinese restaurant. Cool. A clear testament to the seamless merging of cultures here in sunny California.

Char Sui (Char=forked, Sui=roasted) can easily be replicated at home with ingredients common enough in one’s pantry. You can have fun with it over a grill or take it easy using an oven. Prepare more than you need as leftovers can be wrapped and frozen for later use in sandwiches, fried rice, soups and steamed buns. Enjoy!

Ingredients

2 lbs pork butt or pork shoulder (with moderate fat)
2 tbsps sugar
1 tsp salt
1/4 cup dark soy sauce
1 1/2 tbsps honey
a dash or two of red food coloring

Procedure

Cut pork into 6″ long, 2″ wide and 3/4″ thick pieces.

In a bowl, combine sugar, salt and soy sauce. Marinate pork strips in mixture for a few hours or overnight for best results.

Remove pork from marinade and position on a rack. Reserve marinating liquid and combine with honey and food coloring. Liberally brush pork with mixture.

In a 400 F oven, roast pork for 20 minutes, then reduce heat to 350 F.

Turn pork strips over, liberally brush with marinade and roast for another 15 minutes.

Reduce heat to 250 F, turn pork strips and brush again with marinade. Cook for an additional 15 minutes. Slice strips before serving.

Pork and Beef Recipes in The CookMobile Archive:

Nuea Sawan (Heavenly Beef)

Pork Tocino

Manila Clams with Black Bean Sauce

Lalaine — Sun, 03 Jan 2010 00:00:30 +0000

This recipe draws inspiration from my favorite tilapia fillets with black bean sauce and from our recent weekend dimsum trip. My daughter and I had already shared a delicious bounty of shrimp walnut, congee topped with crisp wonton skins, crispy-fried smelt, sauteed duo miao, braised chicken feet and char sui, and were full to our gills when a food server wheeled in platters of clams with black bean sauce. I was piqued and even considered ordering one to sample but we were way too gorged to take another bite. Yesterday, however, I found live manila clams for sale at Seafood City and decided to re-create the dish at home. Yum! It was wild and spicy and perfect with steamed white rice!

Makes 4 Servings

Ingredients

2 dozens manila clams
1/2 cup fermented black beans
1/2 bell pepper, seeded and cut into thick strips
1 tbsp chili garlic sauce
1 thumb-size ginger, peeled and minced
1 tbsp light soy sauce
2 tbsps rice cooking wine (Shao Hsing )
1 cup chicken broth or water
1 tsp sesame oil
cooking oil

Procedure

Under cold running water, scrub the outside of the clams with a stiff brush. Drain well.

Rinse the fermented black beans. Set aside.

In a bowl, combine chicken broth, chili garlic paste, rice wine and soy sauce. Set aside.

In a skillet or wok, heat oil over high heat. Saute sliced bell peppers until tender but crisp. Remove and keep warm.

Saute ginger until aromatic. Add in clams and continue to stir for 3 to 5 minutes or until shells start to open.

Pour in broth mixture. Add in black beans and stir to combine. Cover and continue to cook until shells open. Mix in bell peppers. Just before serving, drizzle in sesame oil to coat. Serve hot.

Fish and Seafood Recipes in The CookMobile Archive:

Salmon with Fresh Salsa and Mayo Topping

Guisadong Pancit Miki

Cream Cheese Wontons

Lalaine — Thu, 31 Dec 2009 01:44:04 +0000

“People are so worried about what they eat between Christmas and the New Year, but they really should be worried about what they eat between the New Year and Christmas”.

So, hey yeah! let’s bring on the cocktails…hic…and the appetizers…burp! Happy New Year everyone! May the coming year be better than the others.

Ingredients

8 oz cream cheese, softened
1 pkg wonton wrappers
oil for deep-frying

Procedure

Separate wonton wrappers into individual sheets. In the center of each wrapper, drop a teaspoon of cream cheese.

Moisten edges with water. Raise all four points of the wonton square around cheese cheese, gather the two facing sides and pinch, then gather the other two facing sides and pinch to completely seal filling. Repeat procedure with the remaining wrappers.

In a large, heavy bottomed pan, heat oil sufficient to cover the wontons.

Gently drop wontons into hot oil and fry until golden and crisp, turning once. Remove with a slotted spoon and drain on paper towels. Serve immediately with sweet and sour or plum sauce.

You can take these cream cheese wonton appetizers up a notch with these suggested variations below. Enjoy!

8 oz cream cheese, softened
1/2 cup water chestnuts, finely chopped
1 tbsp green onions, finely chopped

8 oz cream cheese, softened
1/2 cup smoked salmon, finely chopped
1 tbsp fresh dill, finely chopped

8 oz cream cheese
1/2 cup of crumbled crisp bacon
1 tsp horseradish

8 oz cream cheese
1/2 cup of anchovies, minced
1 tbsp red onion, minced
1 tbsp walnuts, finely chopped

8 oz cream cheese
3 oz blue cheese
1 tbsp onions, finely chopped
1 tsp garlic, minced

8 oz cream cheese, softened
1 tbsp chili sauce
2 tbsps capers

8 oz cream cheese, softened
1 tbsp pimientos, finely chopped
1 tbsp green olives, finely chopped
1 tbsp walnuts, finely chopped

8 oz cream cheese, softened
2 to 3 jalapenos, seeded and coarsely chopped

8 oz cream cheese, softened
1 cup fresh or canned crab meat, drained and flaked
1/2 tsp.Worcestershire sauce
1/4 tsp Tabasco sauce
1/2 tsp light soy sauce
1 clove garlic, peeled and minced
1 tsp chopped chives
1/4 tsp parsley
1 tsp. salt

8 oz cream cheese, softened
3 oz Roquefort cheese
1/4 cup sundried tomatoes, coarsely chopped
2 tbsps reduced balsamic vinegar

8 oz cream cheese
2 tbsps chives, finely chopped
2 tbsps orange marmalade

8 oz cream cheese, softened
1/2 cup shaved honey ham, chopped
2 tbsps carrots, shredded
1/4 cup cucumber, peeled, seeded and finely chopped
1 tsp italian dressing

8 oz cream cheese
1/2 cup cooked shrimp, peeled and chopped
1 tbsp grated lemon rind
freshly-cracked pepper to taste

Recipes with Asian Flair

Chinese Pearl Balls

Nutella and Banana Wonton Packets

Chili Garlic Shrimp

Lalaine — Thu, 06 Nov 2008 16:03:58 +0000

Here is a quick, done-in-a-flash way to liven and spice up shrimps. The recipe uses the convenience of bottled sauces thus, preparation and cooking wrap up in less than fifteen minutes. Grab some chopsticks and enjoy the tangy and spicy flavors with piping hot steamed rice!

Makes 4 Servings

Ingredients

1 lb large shrimps, peeled, deveined and tail intact
1 tbsp oil
1/2 cup oyster-flavored sauce
3 tbsps chili garlic sauce
1 tsp sesame oil

Procedure

Prepare shrimp. Wash and pat dry.

In a wok or wide skillet, heat oil. Saute shrimp until halfway done, or color turns to pink.

Add in oyster-flavored sauce and chili garlic sauce. Drizzle with sesame oil. Continue to stir until shrimps are fully cooked. Serve hot.

Fish and Seafood Recipes in The CookMobile Archive:

Nilasing na Hipon (Drunken Shrimp)

Deep-Fried Mussels

Chinese Pearl Balls

Lalaine — Tue, 21 Oct 2008 04:37:14 +0000

These appetizers are so christened due to how their shell of glutinous rice turns to pearly grains when cooked. These chinese pearl balls are favorite mainstays in dimsum houses but can easily be made at home with a little bit of rolling and…quite a bit of time.

For successful pearl balls, glutinous or “sweet” rice need to soak in water for 5 to 8 hours. The inner filling was my basic recipe for chicken-filled wontons but the couple of modifications here and there I did to the mixture definitely kicked these balls up a notch.

Makes 36 Pearl Balls

Ingredients

1 cup glutinous rice
1 lb chicken or pork, ground
1 green onion, finely chopped
6 dried chinese black mushrooms (shitake)
1/2 cup water chestnuts, finely chopped
1 egg, lightly beaten
1 thumb-sized fresh ginger, peeled and minced
1/2 teaspoon sugar
1 tbsp soy sauce
1/4 tsp pepper

Procedure

Soak glutinous rice in enough water to cover for 5 hours. Drain well and using paper towels, pat grains dry. Set aside.

Reconstitute mushrooms in hot water for 40 minutes to 1 hour. Discard stems and chop the caps finely.

In a bowl, combine all ingredients except the rice. Form around a teaspoonful of meat mixture into 1-inch diameter balls.

Spread rice in a wide dish or in a baking sheet. Roll meat balls, one at a time, in the bed of rice, coating them completely with the grains. Arrange coated balls on a wax-lined sheet. At this stage they can be refrigerated or frozen for later use.

Set up steamer with water. Bring around 1-inch of water into a boil. Arrange balls on a plate that will comfortably fit in steamer, or, alternatively, layer cabbage leaves on steamer rack and arrange pearl balls on top of leaves. Cover and steam until rice and meat are cooked, around 30 minutes. Serve with soy sauce.

Soy Sauce Dipping Sauce

1/2 cup soy sauce
2 tbsps rice wine vinegar
1 tsp sesame oil
1 tsp chili garlic sauce
1 tsp minced scallions
1/4 tsp sugar

Recipes with an Asian Flair in The CookMobile Archive:

Nutella and Banana Wontons

Shrimp and Wonton Soup

Crispy Halibut Nuggets with Pineapple Sauce

Lalaine — Wed, 08 Oct 2008 04:57:53 +0000

Update: Good can be better. I initially posted this crispy halibut nuggets with pineapple sauce almost a year ago but I am currently in a slow process of replacing most of the horrid photos I took then. This dish was top priority to be retaken as its picture was just plain…UGLY. The photo now still needs work but it is a considerable improvement from what I had, I hope. Also, I decided to revisit the recipe and ended up re-tweaking it a bit. I hope you’d welcome the addition of fresh ginger juice, which, I think, does wonders to the sauce.

Usually, the asian supermarket I go to carry halibut in collars which, although excellent in soups, do not have enough meat to be prepared in another type of dish. So, it was nice suprise to see halibut fillets on sale for $2.99 in the store last weekend and the two I bought were put into good use in this crispy halibut nuggets with pineapple sauce dish experimentation.

Makes 4 Servings

Ingredients

2 lbs boneless halibut fillets
1 cup pineapple chunks
2 cups pineapple juice
1/2 cup red bell pepper, sliced to strips
1/2 cup green bell pepper, sliced to strips
1/2 small onion, sliced to strips
1 tsp juice from fresh ginger
1 tbsp tomato catsup
1 tbsp vinegar
1 tsp seasoning sauce
1/2 to 1 tsp sugar
1 egg
4 tbsp cornstarch
1 tsp cornstarch
salt and pepper
vegetable oil

Procedure

Cut halibut fillets into 1-inch serving cubes. Season lightly with salt and pepper.

Whisk together the 4 tbsps cornstarch and egg.

In a frying pan, heat vegetable oil, enough to cover the fish during frying. Dip and coat halibut cubes in cornstarch mixture. Deep-fry in hot oil until golden brown and crispy. Remove from pan and set aside.

In another skillet, heat a little oil. Saute pineapple cubes until with a very slight tinge of brown, around 1-2 minutes. Remove and set aside.

In the same skillet, adding more oil as necessary, saute onions until slightly tender. Remove and set aside. Saute red and bell peppers until slightly tender. Remove and set aside.

Peel and grate fresh ginger and draw juice by squeezing fibers. Combine pineapple juice, catsup, vinegar, ginger juice and sugar. Dissolve 1 tsp cornstarch in pineapple mixture. Mix well, eliminating lumps.

Pour into skillet, stirring constantly. Season with salt and pepper to taste. When the sauce is slightly thickened, add halibut, onions, peppers and pineapple cubes. Stir and combine until ingredients are fully coated with pineapple sauce. Allow to cook for an additional 1 to 2 minutes until peppers are tender, yet crisp.

Fish and Seafood Recipes in The CookMobile Archive:

Yellowtail Ahi Tuna Poke

Sculpin Fish in Miso Broth

Nutella and Banana Wonton Packets

Lalaine — Tue, 07 Oct 2008 05:26:49 +0000

Last Saturday, I spent a good part of my afternoon trying out different wonton fillings. I experimented using almost everything I had in my pantry, from the mild cinnamon-y pears and raisins to the wild taro paste and coconut sport strands. Some combinations deserve to be trashed and forgotten. Some are worth repeating and sharing. My daughter claimed a raspberry preserves and cream cheese partnership as her favorite and I, on the other hand, developed affinity for the Nutella spread and bananas variation. No suprise there, as I’d die with a smile for anything chocolate.

Ingredients

wonton wrappers, separated to individual sheets
egg, lightly beaten
oil
powdered sugar

Nutella and Bananas

Nutella hazelnut spread
bananas, peeled and thinly sliced

Raspberry and Cream Cheese

seedless raspberry preserves
cream cheese, whipped

Procedure

In the center of each individual wonton wrappers, place a half a teaspoon dollop of either cream cheese or Nutella spread. Top with bananas or raspberry preserves.

Moisten four sides of wonton with lightly beaten egg. Pull one end over to the other end, forming a triangle or a square packet. Press seams with fingers to seal completely.

Meanwhile, heat enough oil for deep frying. Deep-fry wonton packets until golden brown and crisp. Adjust heat if wonton wrappers are browning before fully cooked through. Remove and drain on paper towels. Arrange on a baking dish and keep warm in oven until all wontons have been fried.

Dust fried wonton packets with powdered sugar and serve warm.

TIP:
A flour sifter is an excellent tool for dusting powdered sugar over foods.

Sweets and Treats in The CookMobile Archive:

Palitaw

Caribbean Bananas

Ginisang Pechay at Giniling

Lalaine — Fri, 12 Sep 2008 17:50:14 +0000

Ginisang pechay is one of my favorite vegetable dishes to make. It’s simple to prepare, delicious with fried fish, and packed with calcium, phosphorus and other nutrients.

In preparing this dish, note that chinese cabbage has a mild flavor and is not a very tasty vegetable in itself. The life of the recipe is dependent on the use of a good amount of garlic and of good quality meat stock. Also, as pechay’s vibrant hue suffers when overcooked and as they are less sturdy than their other cabbage counterparts, remember that the leaves are done in a matter of minutes.

Makes 4 Servings

Ingredients

1 lb ground chicken or pork
4 to 5 stalks of pechay, roughly chopped (around 3 to 4 cups)
5 to 6 cloves garlic, minced
1/2 onion, finely sliced
1 cup chicken or pork stock
1 tbsp fish sauce
2 tbsps vegetable oil
salt and pepper

Procedure

Prepare pechay leaves by trimming ends and chopping to bite-sized pieces. Separate white ends from darker parts.

In a pan, heat vegetable oil. Over medium heat, saute onions and garlic until softened.

Add in ground meat. Saute ground meat until lightly browned. Spoon off natural oils that may have seeped from meat, except around one to two tablespoons. Pour in fish sauce. Continue to stir and cook for an additional 1 to 2 minutes.

Pour in meat stock. Add more as necessary to simmer the meat in and to maintain one cup for when the dish is pulled together. Allow to simmer until meat is fully cooked. Skim off scum that may aggregate on top.

Add in white ends of pechay leaves. Cook for around one minute. Combine in dark parts of leaves. Season with salt and pepper. Continue to cook until leaves are slightly wilted, around one to two minutes.

Vegetable Delights in The CookMobile Archive:

Spinach and Mushroom Stir-Fry

Sauteed Bean Sprouts and Tofu