CRISPY CHILLI BEEF

The question is simple. What do you want to eat? The answer not so much. While one can come up with a one word answer such as Mexican, Thai or pizza, someone might go indecisive and complicated. 

ORANGE CHICKEN WITH BACON

Orange and bacon may scream American breakfast but having it on top of rice with fried chicken pieces makes it Chinese food. American Chinese food that is. While my two children were excited to have a go at Shake Shack's burgers at JFK Airport on a recent trip, I chose to have Panda Express' orange chicken with bacon. I don't normally eat anything oily, if at all, before a flight, but I couldn't help myself. Yes, delicious. But as expected, oily too.

KOREAN STYLE BEAN SPROUTS

The one thing that I like best about Korean cuisine is the myriad accroutrements that come every dish. Although each one is delicious, it is the bean sprouts salad (sookju namul) that I like best. The bean sprouts are blanched before being mixed with a dressing. It's simple taste makes it the perfect side dish. Although it is best served with Korean dishes (like bulgogi), it can be served with anything. 

MONGOLIAN BEEF

Mongolian beef, despite what the name suggests did not originate from Mongolia. It is a product of Western commercial cuisine geared towards creating a taste experience that is suited to their palate but recreates the flavour of a foreign cuisine. Although the traditionalists and the purists will shake their heads, I find nothing wrong with that. I who tweaks and twists my recipes actually like that sort of thing. 

BEEF AND SHITAKE MUSHROOMS ON TENDERSTEM BROCCOLI

My Mum-in-law's cooking is very simple yet it is always delicious. It is the no fuss no frills way she cooks that make it that way. She makes food with simple clean tastes, none of the ingredients overpower each other. There is no tricks nor science employed. It is quite the opposite. She cooks simple fresh ingredients quickly to capture their natural taste at their prime. Thus vegetables end up so tasty and fresh even when they are just fried with garlic and light soy sauce. 

PANCIT BIHON

In keeping with the cycle of life, we again usher in a new year. We bask in renewed hope that this year is better than the one that just ended. Not that it was not a good one, but there is always room for betterment and it is good to raise the bar each year.

TOFU PUFFS ON MIXED VEGETABLE STIR FRY

 Some people love tofu, some absolutely hate it. I belong to the tofu loving camp. What's not to like? Some don't like it's simple taste and brand it as bland. It is this simple fresh taste that makes it desirable and so versatile. It can blend in well with most dishes to add bulk, texture and nutrients.

KUNG PAO CHICKEN ON GLASS NOODLES

I love Kung Pao chicken and the exciting buzz it gives when eating it. Kung pao chicken is a classic Szechuan dish of chicken and peanuts in a fiery hot sauce spiked with Szechuan peppercorns and dried chillies. It is that double hit of peppers that make this dish so exciting. The Szechuan peppercorns has a citrusy flavour and a numbing effect in the mouth. The dried chillies has a hint of smokiness and distinct chilli flavour and heat. Although good with rice, I thought adding glass noodles would be a great one dish meal. 

CHICKEN AND PRAWN PAD THAI

Pad Thai is the perfect epitome of Thai cooking. It is sweet, sour, salty and spicy. It is so delicious and has become ever popular and readily available in most places, even in the ready meals section of the supermarket. Now this is when things go wrong. If food becomes so popular, it becomes commercial and starts to veer away from the essential flavours that it is supposed to have. This is the reason why I'd rather cook pad Thai myself even if I know that I'll never be able to do it as well as the Thais do. At least I know that the end result will be to my liking.

SINGAPORE STYLE CHILLI CRABS

I was in Singapore recently, very, very briefly_ as in on a stopover en route to Manila. Having five hours to spare, I was hoping that my daughter and I could join the free two hour city tour. Unfortunately, we landed there in the early hours and the first available tour started at 9 a.m. and would finish 10 minutes before we were due to board our connecting flight. So that was that, it was just the airport we got to see.

CHICKEN AND LETTUCE BOATS (SAN CHOY BAU)

January 23 is the first day of the Chinese lunar new year this year. This year is the year of the dragon, a most auspicious sign in the Chinese Zodiac. I know that 2012 is a dark foreboding year according to some cultural beliefs but there is still a chance for things to turn around.

The Chinese new year is met with a lot of luck, wealth and happiness boosting ceremonies and food. This dish, called san choy bau, is one of the dishes that is popularly eaten in the new year.

PANCIT CANTON

Food that have auspicious symbolisms are eaten to welcome the new year. Noodles signify long life so are one of the most popular dishes served.


Despite its name, pancit canton is a Filipino dish. This is one of those Filipino dishes that has place names attached although they do not originate nor have any connections to it. Pancit means noodles in Filipino. It stems from the word pian i sit meaning something that is cooked fast. This is one of the most popular noodle dishes and is usually served at celebrations.

The noodles used in pancit canton is chow mein. They are pre-cooked dried egg noodles. They cook really fast so care must be taken not to overcook them. There is nothing worse than soggy overcooked noodles. Chicken or pork and prawns are stir fried with vegetables to top the noodles.


A cloud of doom and gloom hovers over our heads as the big question of whether this year is going to be our last one on earth. On the other hand, it is the year of the dragon, a symbol of power and luck, in the Chinese lunar calendar. I still believe that this year, like any another, has its fair chance of being a good one. Let's just carry on and enjoy our lives the best way we can. Now, let's eat!

Ingredients:

2-8oz. packs of pancit canton
2 chicken thighs
light soy sauce
sesame oil
1 egg white
corn flour
about 20 prawns
6 fish balls, sliced
5 dried shitake mushrooms, soaked and cut into strips
1 carrot, cut into thin diagonal slices
3 cloves garlic, chopped
1 onion, cut into chunks
1/2 cup of red and green bell pepper strips
15 sugar snap peas, topped and tailed, halved
3 spring onions cut into 1" long pieces
1/4 c. oyster sauce
2 tbsps. sugar
3 c. chicken stock
cooking oil

Method:

Blanch the noodles with boiling water. Drain immediately. 


Debone the chicken thighs and slice thinly. Season with the 2 tsps. soy sauce and 1/2 tsp. sesame oil. Add the egg white and stir. Drain off excess liquid. Add the 2 tbps. corn flour and stir. Deep fry the chicken pieces until golden brown. Set aside.

Heat up a clean wok. Add 1/4 c. of cooking oil and stir fry the noodles. Add 1 tbsp of light soy sauce and 1 tsp. of sesame oil. Stir fry for about 4 minutes or until hot and fragrant. Set aside.

Heat up 2 tbsps. of oil in the same wok. Add the carrots and stir fry on high heat for about 3 minutes or until the edges tun a lighter colour. Carrots are sweeter and more tender when fried this way. Take the carrots off the pan and set aside. 

Add the garlic and onions to the same pan and stir fry for 2 minutes. Return the carrots to the pan and add the shitake mushrooms, fish balls, sugar snap peas and celery. Add the 1/4 c. of oyster sauce and 2 tbsps. soy sauce. Stir fry for 2 minutes before adding the prawns and cabbage. Stir fry for 2 minutes. 

Add the 3 c. broth and bring to a boil. Disperse 2 tbsps. of corn flour in 1/4 cup of water. Slowly add to the sauce while stirring. Add the chicken pieces, spring onions and 2 tsps. sesame oil. 

Remove half of the vegetables, chicken and prawns and set aside for topping. Add the noodles and cook just until the noodles are hot. Transfer to a serving dish. Top with the vegetables. Serve immediately.

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Mixed Noodle Stir Fry with Crispy Pork

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YANG CHOW FRIED RICE

Yang Chow or Yeung Chow fried rice is a rice dish that is more simply as listed special fried rice in restaurant menus. What's special about it is that it is a complete meal in itself although it may also be eaten with other dishes.

STIR FRIED SWEET AND SOUR PORK AND A TRIP TO CAMDEN MARKET

The previous weekend, we took a trip to London's Camden Market, just a few minutes away from our house. It is a very quirky, fun market and I thought you guys might be entertained by some photos. 

PORK WITH LEMON GRASS AND FINE BEANS

After an 8 day holiday in Las Vegas, most of which was spent trying out the buffets, I am sorely missing home cooked food. I am so glad to be home and eating the food that we really should eat. Although I enjoy the occasional splurging and enjoying food, I still believe in eating healthy and sensibly.

QUAIL EGGS AND MIXED VEGETABLES ON POTATO NEST

When I was growing up this was one of the few vegetable dishes I knew and liked.  I found it fun to pop the green peas in my mouth one at a time. 

MIXED NOODLE STIR FRY WITH CRISPY PORK (MIKI BIHON CON LECHON)

One of the perks of roasting a joint of meat is having some leftovers to rehash the day after. I never let any go to waste. Aside from the usual sandwiches and salads, I incorporate them in other dishes.

I like using leftover roast belly of pork in fried rice, stir fried with vegetables or like it better still, stir fried with noodles. 

I used a mixture of egg noodles and rice vermicelli for this dish. An assortment of other ingredients such as vegetables, fish balls and black fungus creates a balance of flavour that is essential in a noodle dish. 

A comforting yet at the same time exciting dish that can be served at any meal (yes, even breakfast).

Ingredients:

100 gms. of dry egg noodles
100 gms. of dry rice vermicelli
1 carrot, sliced in thin diagonal slices
3 cloves garlic, chopped
1 cup of sliced leftover crispy roast pork meat (recipe here)
4 fried fish balls, sliced
1/2 c. of soaked black fungus/cloud ear slices
1/2 cup of spring onions cut into 1" lengths, white and green part separated

1 tbsp. oyster sauce

2 tbsps. light soy sauce

1 tsp. sugar

1 tsp. sesame oil
4 chinese leaves, halved lengthwise and sliced into 1" wide slices
1/2 c. good chicken or pork stock
cooking oil
crackling (crispy pork skin) from the roast for topping

Method:

Cook the egg noodles until al dente. Rinse with cold water and drain. 

Soak the rice vermicelli until nearly soft. Both noodles should be under done because they are still going to be fried twice. Mix the noodles together. 


Heat a wok on high heat. Add 1/4 c. of cooking oil. When it is very hot, add the noodles and the light soy sauce. Stir fry for 3 minutes on high heat. Transfer to a dish. 


Heat up a clean wok. When it is very hot, add 2 tbsps of oil, then the carrots and stir fry. 

When the edges start to change color, add the garlic, roast pork meat, fish ball slices, black fungus, the whites of the spring onions, the oyster sauce, soy sauce and the sugar. Stir fry for 1 minute. 

Add the noodles, chinese leaf, the green part of the spring onions, stock and the sesame oil. Stir this just until the chinese leaves start to soften. 

Transfer to a serving dish and top with the pork crackling.

All rights reserved ©Adora's Box Copyright 2011. 

Please support Adora's Box by making your Amazon.com and mymemories.com (use the code STMMMS55174) purchases from this site. Click on their respective banners to proceed to their websites. It will not cost you a single cent more but will help sustain this blog. Thank you.

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Fried Ho Fan with Pork and Prawns

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FRIED EGG NOODLES WITH PORK AND CHOI SUM

Noodles symbolizes long life. It is much loved by Orientals and is as much a staple food as rice. There is no chosen time to eat it, any time of day is fine. Yes, even breakfast. 

The debate still remains as to the origins of noodles: which came first, the noodle or the pasta? I think the issue should be put to rest as we can all happily eat both without wondering for a second where they stemmed from. 

Although it is an everday food, it is always served on special occasions such as birthdays and new year, to wish everyone partaking it a long life.

Ingredients:

200 gms. lean pork, sliced thinly
1 tsp. light soy sauce
1 tsp. sesame oil
1 tsp. corn flour
cooking oil
500 gms. fresh egg noodles
2 cloves of garlic
1/2-1 whole red finger chilli, sliced (optional)
4 fried fish balls or 2" length of fish cake, sliced thinly
2 eggs, beaten
1 tbsp. light soy sauce
2 tbsps. oyster sauce
1 tbsp. dark soy sauce
1 tbsp. brown sugar
1/2 tsp. ground black pepper
200 gms. fresh choi sum, cut in 3" lengths
1/2 c. water


Method:


Season the pork slices with the light soy, sesame oil and corn flour. 

Heat the wok and drizzle 2 tbsps. of cooking oil. Stir fry the seasoned pork slices briefly, just until it changes colour. Transfer to a dish and set aside. 


Add 2 more tbsps. of oil to the same wok and stir fry the noodles for 2 minutes. Transfer to a dish and set aside. 


Clean and heat the wok. Stir fry the garlic and chilli in 1 tbsp. of oil for 1 minute. Add the pork and fish cake slices and stir. 

Add the beaten eggs and stir until cooked. 

Add the noodles, oyster sauce, soy sauces, brown sugar and pepper. Mix well then add the choi sum and water. It is done when the choi sum is cooked. Taste to check the seasonings. Serve.

All rights reserved ©Adora's Box Copyright 2011. 

Please support Adora's Box by making your Amazon.com and mymemories.com (use the code STMMMS55174) purchases from this site. Click on their respective banners to proceed to their websites. It will not cost you a single cent more but will help sustain this blog. Thank you.

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Chinese Spaghetti

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BEEF IN BLACK BEAN SAUCE ON RICE VERMICELLI

Black beans are one of the flavours of Chinese cuisine that gives it its exotic taste that can't be compared to anything else. Black beans are not originally black and is not like ordinary black beans. They are soy beans that have been fermented until they attain that strange but delicious colour and flavour. It is very salty and strong tasting so a little goes along way. It is usually mixed with other strong flavoured ingredients such as garlic and chillies.

FRIED HO FAN WITH PORK AND PRAWNS

Ho fan or flat rice noodles are very popular in Southeast Asia. They are also called hor fun or kuey teow. They are cooked in  many different ways: sometimes fried, sometimes with soup, sometimes dressed and topped with sprinkles. They are rather bland but takes on the flavours of whatever other ingredients you put in it. 

This very simple recipe is the way I cook ho fan at home. Beansprouts is usually added to this noodle but you can add any vegetables you like. The measurements of the ingredients are just a guide and may be varied according to your preference.

Ingredients:


500 gms. fresh ho fan
cooking oil for frying
2 eggs, beaten
1 medium onion, sliced
2 cloves garlic, crushed
100 gms. pork, sliced thinly, across the grain

1 1/2 tbsps. light soy sauce

1 tbsp. dark soy sauce

1 tsp. sugar

100 gms. medium prawns, shelled and deveined
3 bunches of fat spring onions, sliced into 2" lengths
1/4 c. water
ground black pepper
1 tsp. sesame oil
120 gms. beansprouts, tails trimmed

Method:


The fresh ho fan usually comes in a bag and is stuck together. Squeeze the bag gently to coax the noodles to separate. Take them out of the bag and peel the unseparated noodle strands apart. 

Put 2 tbsps. of oil in a very hot wok. Pour the beaten eggs. Stir continuously until it forms curds. Chop with the edge of a spatula or turner to break into little pieces. When the oil starts to come out of the eggs, scoop it all into a bowl and set aside. 

You don't need to wash the wok. Just make sure that there are no bits of eggs left in it. Heat up another 2 tbsps. of oil. Add the onions and stir fry for 2 minutes. 

Add the garlic and the pork, the soy sauces and the sugar. Stir fry for 2 minutes. 

Add the prawns and spring onions. Stir for a minute. 

Add the noodles, eggs and 1/4 cup of water. Stir fry until the noodles softens and all the seasonings coat it evenly. 

Add the pepper, sesame oil and bean sprouts. Stir fry for the final two minutes. Check the seasoning and adjust to your own taste. It is then ready to serve. 

All rights reserved ©Adora's Box Copyright 2011. 

Please support Adora's Box by making your Amazon.com and mymemories.com (use the code STMMMS55174) purchases from this site. Click on their respective banners to proceed to their websites. It will not cost you a single cent more but will help sustain this blog. Thank you.

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Mixed Noodle Stir Fry with Crispy Pork

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Thanks for dropping by. It would be nice if we could meet up on FACEBOOK or TWITTER.