Tag Archive | asian

Crock Pot Pepper Steak

Who doesn’t love Asian Food? With the Chinise New Year start tomorrow, I wanted to share one of my favorite food to eat! My version of Pepper Steak, compiled from several different recipes on the web and adjusted to taste and what I had in the fridge! This is a “runnier” version as opposed to a thicker sauce, it’s great for dunking! Nice winter comfort food on a cold day. It’s bitter cold outside and I Meade this today. Try it! And you will love it!

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Ingredients
2 lbs boneless beef chuck steaks
1 tablespoon olive oil
salt and pepper
1 teaspoon minced garlic
3 tablespoons flour
1 cup beef broth
1/2 cup teriyaki sauce
4 tablespoons Worcestershire sauce
1/8 teaspoon red pepper flakes
1 yellow onion, sliced in rings
1 green pepper, julienned
1 red pepper, julienned
1 fresh tomato, diced
1 teaspoon brown sugar

Directions:

Cut chuck steak into julienned strips, sprinkle lightly with salt and pepper and saute with the chopped garlic and pepper flakes in the tablespoon of olive oil until lightly browned.

Transfer the chuck steak to a large crock pot.

Mix the 3 tablespoons of flour with the beef broth and pour on top of meat.

Add the Teriyaki sauce, Worcestershire sauce, tomato and brown sugar.

Stir well and cook on high for two hours.

After two hours of cooking on high, add the onion and peppers, turn heat down to low and cook for an additional 1 1/2 hours.

Serve over rice or buttered egg noodles.

Enjoy!

Orange Chicken

Everytime I go to the mall, I always smell the Asian food from the food court. The aroma is so tempting. Due to what I experienced eating at the mall food court. I told myself that never again. It’s a frustrating story. Tonight I was craving for Orange Chicken. I wanted to go to Panda Express but it’s too cold to go outside. So I finally made up my mind just to cook it myself. So what is Orange Chicken?

Orange chicken is a popular Chinese dish in the United States. Called 陈皮鸡 in Chinese language, orange chicken is of Hunan origin. As with most Chinese recipes served in the United States. Try this recipe and let me know what you think.

OrangeChicken


Orange Chicken Recipe

Ingredients:

2 lbs boneless skinless chicken, chopped into bite sized pieces
3 dried red chilies (cut into strips,seeded and soaked in warm water)
1 1/2 teaspoons salt
white pepper
oil (for frying)
1 tablespoon gingerroot, minced
1 teaspoon garlic, minced
1 teaspoon minced orange zest
1/4 cup green onion, chopped

Orange Sauce for Stir Fry

1 1/2 tablespoons soy sauce
3 teaspoon brown sugar
2 cup fresh squeezed orange
3 tablespoons canned chicken broth
2 teaspoon Rice wine or Dry sherry
1/2 teaspoon sesame oil
5 teaspoons brown sugar
1/8 teaspoon white pepper powder
1 teaspoon corn starch
Salt to taste

Batter

1 teaspoon oil
1 Egg
1/2 cup cornstarch, plus
1 tablespoon cornstarch
1/4 cup flour
Pinch of salt and pepper

Method:

Mix the orange sauce ingredients and set aside.

Beat the eggs with the pinch of salt and pepper. Add the oil. Mix well.

Combine the cornstarch and flour.

Heat up a pot/wok of cooking oil. Dip the chicken bites into the flour and cornstarch mixture. When the cooking oil is hot enough for frying, drop the chicken bites small batches so it won’t over crowd, deep fry them until the chicken turn golden brown and crispy about 3 minutes each sides. Transfer them onto a plate lined with paper towel to soak up the excess oil. Set aside.

In a wok, add 2 teaspoons of cooking oil and quickly stir-fry the minced garlic and ginger until aromatic. Add in the dried red chilies and toss around until you smell the spicy aroma. Follow by the minced orange zest and then chicken. Quickly stir the chicken around before adding the orange sauce mixture. Continue to stir-fry until the sauce thicken. Dish out, garnish with green onions and serve immediately with steamed white rice.

Pork Tenderloin with Stir Fry Vegetables

                   Pork tenderloin is considered to be the most tender cut of pork. It’s typically sold packaged in pairs. The tenderloin is about 1 1/2 to 2 inches in diameter and from 10 to 12 inches long. It has little fat so will it dry out quickly if cooked too long. The quick cooking of stir-frying is ideal for tenderloin. Since tenderloin is somewhat expensive, serving it with stir-fried vegetables stretches the meat further. Last night I marinated the tenderloin with a bottle of Lawry’s Teriyaki. Just to add some more flavor to it. And here is what I came up with.

 

Pork Tenderloin with Stir Fry Vegetables

Ingredients:

  • 1- 1 1/2 lb Pork Tenderloin, cubed
  • 1 medium onions, sliced
  • 1 Red Bell Pepper, julienned
  • 1 can of Water chestnut
  • 1 can of Baby Corn
  • 1 cup of frozen Broccoli
  • 1 cup frozen Fava Beans
  • 1 cup Snap Peas, trimmed
  • 1/2 cup Carrots, julienned
  • Salt
  • 1/4 cup Lawry’s Teriyaki
  • Black Pepper
Preparations:
  1. Heat the pan with 2 tbsp. cooking oil. Brown the Pork. About 10 minutes.
  2. Put the onions. Stir fry it for about 2 minutes.
  3. Add all the vegetables.
  4. Add the Lawry’s teriyaki. Seasoned with salt and pepper.
  5. Stir-fry it in medium heat for about 10-15 minutes.
  6. Serve with white rice or just this!
  7. Enjoy!

I added a little of water because I wanted to have some sauce to put in my white rice! This is one version of my stir-fry. And I will share some more recipes for the stir-fry!

 

Chili Corn and Red Capsicum Soup

Two weeks ago, my family got a flu! All of us was suffering from cough and cold. And I don’t feel like doing anything. I don’t have the energy to cook. But I need to. So inspite of being sick. And I want to cook some soup and something light. So I raid my fridge and see what stuff do I have on hand. I found a bunch of red capsicum, corn, eggplants, okra, green beans, cilantro, etc! I figure I can make some corn soup, but corn soup is not really inviting my appetite. And I finally decided to try to make some Chili Corn and Red Capsicum and let me tell you in my opinion is a success! Very easy it took 30mins to cook or less! This recipe yield 4 servings. And  the cooking time is 30mins.

Chili Corn and Red Capsicum Soup

Ingeredients

  • 2 Red Capsicum (bell pepper) ,dice
  • 4 corn on a cob or 2 cups of frozen corn
  • 2 tablespoon fresh cilantro, finely chopped  or 2 dash of dried cilantro
  • 1/2 cup heavy cream
  • 2 cups vegetables stock
  • 2 cups water
  • 1 small onion finely chopped
  • 1 small red chili, finely chopped or
  • 2 oz of butter
  • 1 cup of shredded mozzarella (optional)
  • 1 tablespoon flour

 

Preparations:

  1. Cut the kernels off the corn cobs.
  2. Heat the butter in a large saucepan over medium heat. Add the corn kernels, red capsicum, onion and chili and stir to coat the vegetables in the butter.
  3. Cook covered over low heat, stirring occasionally, for 10 minutes or until the vegetables are soft.
  4. Increase the heat to medium and add the  cilantro. Cook , stirring, for 30 seconds or until fragrant.
  5. Sprinkle with the flour and stir for a further minute.
  6. Remove from the heat and gradually add the vegetable stock, stirring together.
  7. Add the water and return to the heat.
  8. Bring to the boil, reduce the heat to low and simmered covered for 10-15 minutes or until.
  9. Cool slightly.
  10. Ladle about 2 cups of the soup into the blender and puree until smooth.
  11. Return the puree to the soup in the saucepan, pour in the cream and gently heat until warmed through.
  12. Poured the shredded mozzarella.
  13. Season to taste with salt and pepper.
  14. Sprinkle with cilantro leaves to serve.
  15. Serve with grilled cheese or pitta bread.
                                                    

I’ve been writing this blog since the other day. And I finally finished it! I’ve been out doing some grocery shopping for the last 2 days. I’m trying to stock up on some essentials items that my family need! With the price of gas going up, I don’t need to go to the store more often than I should!

Have a great day everyone!

 

 

Busy Day

Today was a busy day for me. I started to do some spring cleaning. I did clean my pantry. Organize it a little bit. And I clean the patio. Put the chairs. And I did put the plants outside, outside is warm and sunny. And you can tell that spring is coming soon. Last fall I didn’t plant some tulip. I wish I did. But schedules is so hectic and I didn’t have time to plant some. So I’m gonna figure out what flowers and other plants that I’m gonna plant. I was sitting on the patio, while sipping some Brachetto, is my favorite red Italian wine grape variety grown predominantly in the Piedmont region of northwest Italy. I love the sweetness taste of it! Looking back in time. Remembering some of the good memories. Here I am 2 years ago in front of the Colesseo.

I made some Bruschetta to go along with my red wine. Bruschetta is an antipasto or appetizer. It  consists of roasted bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper. Variations may include toppings of spicy red pepper, tomato, vegetables, beans, cured meat, or cheese; the most popular recipe outside of Italy involves basil, fresh tomato, garlic and onion or mozzarella. Bruschetta is usually served as a snack or appetizer. This is very easy dish. And I know you gonna love it!

Bruschetta

  • 2 Tablespoons Olive Oil
  • 2 whole cloves of Garlic
  • 5 cloves Garlic, Finely Minced
  • 1 pint Red Grape Tomatoes, Halved Lengthwise ( I used Roma tomato, because that’s what I have on hand. But I usually make it with Grape tomato)
  • 1 Tablespoon Balsamic Vinegar
  • 10 whole Basil Leaves ,chiffondale
  • Salt And Pepper To Taste
  • 1 whole Baguette
  • 6 Tablespoons Butter

Preparations:

In a small skillet, heat olive oil over medium-high heat. Add garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden.) Pour into a mixing bowl and allow to cool slightly.

Add tomatoes, balsamic, basil, and salt and pepper to the bowl. Toss to combine.

Cover and refrigerate for an hour. The longer the better. It will worth a wait.

Cut the baguette into diagonal slices to allow for the most surface area possible. Melt half the butter in a large skillet and grill half the bread on both sides, making sure they’re nice and buttery. Cook till golden brown on both sides. Rub the whole garlic into toasted buttery bread. To add a little more flavors.

Repeat with the other half of the butter and the other half of the bread.

To serve,

Stir the tomato mixture again. And put a generously amount.

Serve on a big platter .

And enjoy!

Fresh Spring Roll

Spring is coming! Yay! And I’m so thrilled about it. Sun shining, warm weather. Ohhh how I love spring. So today I made this wonderful and very light dish. You can eat it as a snack or dinner. Fresh spring rolls or Lumpiang Sariwan in my native tongue is a  vegetable dish composed of different vegetables with a soft (unfried) wrapper garnished with sweet sauce and crushed peanuts. Some popular variations of this dish are made with heart of palm. Heart of Palm is very hard to find here in my area. So I substitutes the heart of palm to Jicama, that is easy to find. My local store carry it all the time. So it’s very  handy.  The crunch and sweetness from Jicama, add another texture  and flavor to the dish. And its really blended to all ingredients. And the touch of the crush peanuts on top of the sauce add another great taste. I really love this dish. And I hope you will too! 🙂

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Try this delactable Fresh Spring Rolls.

Ingredients:

Filling:

2 cups cabbage, shredded

1 ½ cup carrots, julienned

1 whole Jicama, julienned

½ cup water

½ cup peanuts, crushed

6 pieces Lettuce leaves

½ lb chicken breast, strip about ¼ inch

1 pack extra firm tofu, sliced in strips (optional)

1 cup shrimp, shelled and deveined

2 cups green beans,sliced diagonally

1 medium sized onions, chopped

3 tbsp garlic, minced

2 chicken cubes

1 package of Spring Rolls Wrappers, you can find this on the Asian store. (or recipes as follow.)

Salt and Pepper to taste

Wrapper

1 cup all-purpose flour

2 pieces raw eggs

2 tbsp cooking oil

½ tsp salt

1½ cups milk

Sauce

1 tbsp soy sauce

½ cup brown sugar

2 cups water

1 tbsp garlic, minced

2 tbsp corn starch (diluted in 4 tbsp water)

Preparations:

 Cook the Filling

 In a heated pan, pour-in the cooking oil then sauté the garlic and onions. Add the chicken breast and cook until color turns light brown
Put-in the pork cube and add ½ cup water then simmer until pork is tender
Add the shrimps and sweet potatoes and cook for 5 minutes or until potatoes are soft

 Add the tofu and cook for a few minutes

 Put-in the carrots, and string beans then mix with the other ingredients
Add the cabbage and let cook for 5 minutes
Set aside

Make the wrapper

In a mixing bowl, crack the eggs and beat
Add the milk while beating

Put in the salt and all-purpose flour then mix thoroughly

Add the vegetable oil and mix well
Turn the stove on to medium heat and put the non-stick pan in place
Spray the pan with oil or grease with butter
Pour-in the wrapper mixture (about half a cup) and tilt the pan to distribute the liquid evenly
Cook until the top part of the mixture is dry (about 2 minutes)
Using a spatula, remove the cooked mixture and place in a flat plate. Set aside

Make the sauce

In a saucepan, pour the water and bring to a boil
Add the brown sugar
Put some salt and soy sauce then mix well
Dilute the cornstarch in water and pour in the saucepan.
Cook until the sauce becomes thick. Set aside.

Wrap the filling

Place the wrapper in a plate then place a lettuce leaf in the middle top part of the wrapper.

Put some of the julienned Jicama at the same height of the lettuce leaf.
Spoon the filling and place in the middle of the wrapper (over the lettuce leaf)
Close the wrapper by folding the lower part first then roll the sides until the filling is sealed

Pour the sauce over the Fresh Spring Rolls and garnish with crushed peanuts and minced garlic.

Serve. Share and Enjoy!