Thursday, July 20, 2006

Ginger Chicken With Broccoli By Danispies.Com

I found this pretty cool website that belong to d'lishes dishes w/ DANI SPIES. I think almost every recipe comes with her video on how to make it, and having such a pretty face sure help makes this learning experience more interesting I think....




Ginger Chicken with Broccoli

2 Tbsp. fresh ginger, peeled & minced
1 1/2 Tbsp. extra virgin olive oil
1 1/2 lbs. boneless, skinless, chicken breast, cut into cubes
1 large onion, sliced into thin rings
3 cloves garlic, minced
1/4 cup lite soy sauce
2 Tbsp. white vinegar
2 Tbsp. honey
1/2 cup scallions, sliced
1 lb broccoli crowns

1) Heat oil in a large pan over medium heat. Brown chicken (about 8 minutes) and set aside.
2) In same pan add garlic, ginger and onions and cook for about 6 minutes or until browned.
3) Add soy sauce, vinegar and honey and cook for about 3 more minutes.
4) Add broccoli crowns and cook until slightly tender (about 5 minutes).
5) Add chicken back into pan and stir together.
6) Stir in your scallions and serve!

Friday, July 14, 2006

Stir-fried pork with holy basil (kaao pat ga prao moo sap)



I think if you see the video that I posted below, I believe you will be able to cook this dish without a specific recipe because it seems pretty straight forward. I tried to find the recipe on my cookbook library but I couldn't find it. I also tried to find it on the internet but without any luck as well.

So sorry guys, here is the video clip, enjoy!

Thai Fried Noodles ( Pad Thai )

NOTE: I Found this great recipe from internet that I think interesting so I just copy and paste it here. Enjoy!

Firmly in my Top 10 for Thai Street Food is Pad Thai, otherwise known as Thai fried noodles. The ingredients that make up this dish include: egg, beansprouts, dried shrimp, garlic, tofu, salted Chinese radish and crushed peanuts.



You can find pad thai being made almost anywhere. However, be warned. The recipe does vary. Try to avoid the pad thai that has been "mass produced" and is seen for sale for only 10 baht at temple fairs and places like Khao San Road. For best results, watch it being made fresh. The pad thai stand around the corner from me opens at about 5 p.m. and is open until late. A large plate from her costs 20 baht (see picture above). An extra sized helping (called pi-set in Thai) costs only 5 baht more.



In the above picture, you can see the ingredients waiting to be added. From left to right: tofu (beancurd), dried shrimp and salted Chinese raddish/turnip. At the back, in the plastic bag, you can see the rice noodles.



First to be added to the wok are the noodles. These are stir-fried for a few minutes. Next is added the dried shrimp, tofu and minced Chinese raddish. Again this is mixed and stir-fried for a few minutes.



The ingredients are now pushed to one side and an egg is cracked into the wok. She cooked the egg for a minute or so before breaking it up and mixing it in with the noodles. Finally a sprinkling of chopped chives and a generous layer of breansprouts are placed on top. This is not mixed in with the noodles. It is now ready to serve. The finally layer is the ground roasted peanuts. She placed all of this into a container with some spring onions, half a lime and a little plastic bag containing chili and sugar.

Although pad thai is cooked just about everywhere, people will cross to the other side of town just to get their favourite recipe. My favourite is on Taiban roundabout. Very delicious and worth the extra effort to cross town. It is easy to spot the more popular hawkers as there is always a long queue!

I have never attempted to cook this dish as it is so readily available. However, here is the recipe if you want to have a go at home:

Stir-Fried Thai Noodles Recipe

Ingredients:

8 oz (250 g) rice noodles (sen lek)
3 tablespoons oil
3 garlic cloves (kratiem), minced
1/4 cup dried shrimp/prawns
1/4 cup (2 fl oz/60 ml) fish sauce (nam pla)
1/4 cup (2 oz/60 g) sugar
2 tablespoons tamarind juice (ma-kaam piag)
1 tablespoon paprika
1/2 cup fried tofu
2 tablespoons dried unsalted turnip, cut into small pieces
1 egg, beaten
1/4 cup 1-in (2.5-cm) lengths chopped chives
1/4 cup (2 oz/60 g) ground roasted peanuts
1 cup bean sprouts

Garnish:

1/2 cup bean sprouts
1/2 cup chopped chives
1/4 small banana blossom, cut into strips
1/2 lime, cut into wedges

How to cook:

1. Soak the rice noodles in cold water for 30 minutes, or until soft. Drain, and set aside.

2. Heat a large skillet until hot, then add the oil. Add the garlic and dried shrimp, and stir-fry. Add the noodles and stir-fry until translucent. It may be necessary to reduce the heat if the mixture is cooking too quickly and the noodles stick.

3. Add the fish sauce, sugar, tamarind juice and paprika. Stir-fry the mixture until thoroughly combined. Stir in the tofu, turnip and egg.

4. Turn the heat to high and cook until the egg sets, stirring gently. Thoroughly combine the mixture, and continue cooking over medium-high heat for about 2 minutes until most of the liquid is reduced.

5. Mix in the chives, peanuts and bean sprouts. Place on a serving dish, arrange the bean sprouts, chives, banana blossom and lime attractively and serve.

SERVES 4

Information from: "Thailand the Beautiful Cookbook".

Do you want more details on how to make this dish... okay... here it is guys, the video clip on how to cook Pad Thai.

Tips of the Week # 8 How to remove the garlic skin quickly and easily



For a whole garlic put it in a microwave for a minute ( 500W microwave ). But for individual clove of garlic it takes only 20 seconds. Then for 2 = 30 seconds, and 3 = 40 seconds.

There is another method of how to remove garlic skin fast is by freeze them first.



Personally I like the first method better than the second one because after I freeze the garlic, I found that both the garlic texture and taste altered a little.

Then my husband, Richard send me this photos that also give me a tip on how to peel garlic skin fast. All you need to do is divide the garlic into individual cloves then put them in a big plastic cup with a tight lid and shake it, when you open, they should be out of their skins.

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Well... good luck on trying all of these methods. I know I will try all of them!

Olive Garden's Tuscan Garlic Chicken



A step-by-step Italian cooking demonstration with Chef Paolo Lafata. Tuscan Garlic Chicken is a pan-seared chicken breast with roasted garlic, red peppers and spinach in a white wine and garlic cream sauce, tossed with curly fettuccine.

Thursday, July 13, 2006

Steamed Shrimp with Soy Sauce Dipping Sauce

Few days ago we went down to Steveston Fishermen Village, about 10 minutes drive from where we live. We love this place because it feels like a small town but actually it's very near to a busy Richmond area.



I posted about this place before, so you can see some picture of this place here.

One reason why I post this blog is for Helen who wrote me a commend on my other blog ( you know who you are! ). She asked about where can she buy fresh seafood in Vancouver. Well.. the answers is almost everywhere, but if you happen to head down south to Steveston area you have got to see this place. On normal day, I think you can only buy fresh shrimp, but on Saturday you will be able to buy all sort of fish right off the fishermen's boats and pay a really great price for them. To prove it, I made this dish just for you to see what kind of fresh shrimps they sell there.

Since I went there not on Saturday, I found 2 shrimps sellers only. One of them has 2 different type of shrimps, one has lines the other has spots on their bodies. According to the seller the spotty one are better and they are the one that usually being served in the restaurant. I think she is right, the spotty one does taste better but not by much. The meat is more elastic when you bite. But at that time I did not know yet so I bought both shrimps. One pound of the spotty shrimps cost about $ 8, while the other shrimps cost $ 5.50 for a pound. I bought one pound of each.

NOTE: If you drive from the States to Vancouver, you will pass Steveston exit first, I think it's exit # 32. Take that exit and turn left to the west until you hit no. 1 road and turn left until you see this village.

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Steamed Shrimp With Soy Sauce Dipping Sauce

2 lb of fresh shrimps ( not frozen ), trimmed the antennae and if the head has a sharp point, cut that off too if not, someone's finger will get hurt for sure.

1 Tbs finely sliced ginger ( cut it like strings as fine as possible )
1 Tbs finely sliced green onion ( again, cut it into fine strings )
2 Tbs Light Soy Sauce
2 Tbs hot water
1/2 Tbs sugar
1 tsp sesame oil or you can use peanut oil
1/4 tsp MSG ( optional )

Mix all of the ingredients and let it sit for at least 15 minutes or more while you steam the shrimps.

Prepare your wok for steaming the shrimps. Steam the shrimps just until they turn color to pink. Don't over steamed them because then their meat will taste like plastic. You want them to be juicy and elastic. Has a nice bounce to it when you bite.

NOTE: The good thing about this sauce is, because itis quite mild, it actually helps to bring out the sweetness of the fresh shrimps. When I can get my hand on live shrimps, I don't like to mess around too much with the sauce because I don't want to kill the sweetness of the shrimps. But when I bought "previously frozen" shrimps, I cook them with heavier sauce, deep-fried with chilies perhaps to make that crispy salt and pepper shrimps or other recipes.

Basic Skill To Make Sweet And Sour Pork Video



Just remember that when you cook in a wok, to get the right result just like in the restaurant, not soggy at all, you can't put too much food in the wok. If you need to cook larger amount of food, then you need to cook them batch by batch.

At that video clip, look at the comparison size of the wok with the food that he cook. There is a reason why the wok is so big but the food is so little, because his heat source can't produce the high heat like in the restaurant's kitchen where you can see the flame shooting out like crazy.

So, don't get discourage if your chinese food that you cook did not come out as beautiful as in the restaurant. You might think that's because you don't have the same stove like in the restaurant. Even though this is true on some occasion, but the trick so that your cooking can come close to the restaurant's quality is on the right amount of food that you cook compare to the size of your wok. Always buy the largest size of wok, 14 inches is a good size. Then make sure you heat it until hot first. Cook just a portion of the recipe ( usually for 4 people ) and not more.

The type of the wok also play a crucial role on how your food will be cooked.

Some type of cooking that I cook, comes out better looking when I used a large nonstick pan instead of a wok, why? It's because there are more surface on a pan than on a wok. So I can pushed around the meat to brown them without overcrowding the pan. As a result what ever extra liquid that is on the pan will evaporate faster, that's why preparation is very important when you want to cook Chinese food. Most of the time, speed is the essence of cooking Chinese food.


My wok is from LeCreuset. So far I am quite happy with it because it's heavy so no matter how rough I cook, it stays in place. Then because the slope is not to deep, I can push the meat that I just stir-fried on the side up first so they won't be overcooked while I stir fried the sauce. Then when the sauce is ready, I brought down the meat again to mix with the sauce. The good thing about LeCreuset is because they retain the heat very well. To make it nonstick, I never wash it again with soap, after I finish cooking, I pour boiling water from electric thermos into my wok and let it soak so that what ever food stick to the surface it will comes off by it self. Then I use a stiff brush to brush them off under hot water in the sink. Le Creuset doesn't recommend their customer to use high heat when they heat the wok, so I use only medium heat, even that is enough to make my wok very hot.

One more important detail. Don't put cold meat/veggies into a hot wok because then you will loose the heat too much. So what I do was, if I remember, I always put the food that I am going to cook on the kitchen counter for at least 1 hr before I start cooking. Or if I forget, then I just put the marinated meat in my microwave for a short time and medium-low heat setting just to bring down the temperature closer to room temperature.

Have fun with your wok!

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Pic: Stir-fried Ong Choi ( water spinach/KangKong ) with garlic and chilies.

Squid Ink Pasta with Simple Italian Meat Sauce

On one of my posting at Yohana's Diary, I wrote about what I did on my birthday. I went to my favorite market, Grenville Island Public Market, and purchased 2 bags of black fettucini pasta ( it was made by using squid's ink ) just because they look so awesome. When I bought them, I asked the seller what kind of pasta sauce should I use, he suggested me to use alfredo sauce and other cheesy tipe of sauce. Sauce that looks white, but I don't like the idea because I want to take a picture of the result and I don't want all those cheesy white sauce covered my black beauty pasta! So I just made a simple Italian meat sauce,light, tasty but won't distract the sight of those glorious black pasta!

Here is the result ...

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Pasta and Easy Italian Meat Sauce

Serves 4; Prep time: 15 minutes; Total time: 30 minutes
Here is a meaty tomato sauce that doesn’t need to cook for a long time to be delicious. The sauce is based on the famed Ragù alla Bolognese (sauce in the style of Bologna). The addition of milk might seem unusual, but it’s traditional in northern Italy—where butter and cream, as well as milk, are essential to the cuisine.


4 tablespoons butter

1 tablespoon olive oil

1 carrot, grated (about 1/2 cup)

1 onion, chopped

2 garlic cloves, chopped

3/4 pound ground beef

1 can whole tomatoes (28 ounces)

1/2 cup milk

1 dried bay leaf

1/2 teaspoon dried thyme

1/4 teaspoon ground nutmeg

Salt and pepper

1 pound fettuccine

Grated Parmesan cheese, for serving

1. Heat butter and oil in a large saucepan over medium heat. Stir in carrot, onion, and garlic. Add ground beef, and cook until it turns from pink to brown, about 5 minutes.

2. Add tomatoes and their liquid, crushing them with the back of a large spoon. Stir in milk, bay leaf, thyme, nutmeg, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Simmer 20 minutes.

3. Meanwhile, in a large pot of boiling salted water, cook fettuccine until al dente according to package instructions, about 12 minutes. Reserve about 1/2 cup of the cooking water; drain fettuccine, and return to the warm pot. Add meat sauce, and toss. Add pasta water as needed if the sauce seems dry. To serve, sprinkle with Parmesan.


Note: Reserve some of the pasta cooking water, and add a little to the sauce if it seems too thick. The water is ideal for adjusting the consistency of the sauce, and the starch in the water helps the sauce adhere to the pasta.

If you are looking for more photos on Grenville Island Public Market, you can visit this site.

Wednesday, July 12, 2006

Crunchy Sugar Coated Fruit On A Stick

The name of this dessert is created by me since I have never know the real name for it. What I know is that this dessert has been around for maybe thousand or year in China. Since I was small I always curious at tasting this dessert because when I was small I like watching Kung Fu movies and usually the pretty girls in the movie likes to go to the market on the street and they love to buy this dessert for obvious reason, because they taste good!

So when Richard brought me to Taipei Night Market for the first time many years ago and I saw this dessert for real for the first time, I just got to eat it and I am hooked since then. I love strawberries but usually they are always so sour. The way I like to eat my strawberries is by dipping them into sugar. Now, this dessert has the same taste except it is crunchier and it's easy to eat it while you are walking around in the night market.

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That's why I was so happy to find this dessert at Richmond Night Market. Even though it cost $ 3 for 3 strawberries on a stick, I am gladly pay for 2 sticks, one for me and one for my son.



The next day, I went to search my candy recipe book for this recipe. The last time I went to Taiwan, I saw a DIY ( Do It Yourself ) candy recipe book that actually is written in Chinese but when I saw this recipe, I bought it. Normally I only buy Taiwanese recipe book that is written bilingual in both Chinese and English so I don't have to asked Richard to translate it for me. But this time I need his help.

When I make this dessert I found that the recipe or maybe Richard translation ( I doubt that I made the mistake ) is wrong. First of all the amount of salt is too high. The recipe calls for 1 teaspoon of salt, no way that is right. I think it should be just a pinch. Then the boiling temperature is I think is also wrong. The recipe said I should boil the sugar mixture until it reaches 145 degrees Celsius and when Richard converted Celsius into Fahrenheit it comes to :

145 degree Celsius = 293 degree Fahrenheit

That is even above hard crack temperature when I think I should reach only soft crack temperature which is 260.

260 degree Fahrenheit = 126.7 degree Celsius

Then another problem that I encounter is, because this recipe is for home making so the recipe is just for a small amount and because the sugar mixture is just a little, it is hard to dip the fruit completely and fast. Why is it has to be fast? Because the sugar mixture is extremely hot and it cook the fruits and the fruits start to leak and slide from the stick and the fruits start to slide off the stick and went into the sugar.

So what I did was I use my silicon spatula as a spoon and I pour the sugar coating onto the strawberries. The problem with this system was it takes longer and because it takes longer the sugar get cool fast and the coating becomes to thick. And when the coating is too thick, it's hard to bite it because is like trying to bite through a hard candy. Another thing that I add is the red food coloring is just because those strawberries that were sold in Taipei Night Market are usually dip in a red sugar mixture, it gave a nicer red shine to it. So next time I made this again, I will need to do a lot of changes to the recipe.

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CRUNCHY SUGAR COATED FRUIT ON A STICK

Sugar 120gr
Malt 180gr
water 60cc
a pinch of salt
few drops of red food coloring
15 Tomato or 15 strawberries
bamboo sticks

Wash and dry the tomatoes/strawberries. stick a few for each stick.

Boil sugar, malt, salt, and water with medium to low heat. Stir constantly and wait when it reaches 260F or about 126C ( soft crack ) dip the fruits ( strawberries or tomatoes ) in and cool down. You have to do this fast.

Another nostalgic candy that I found at the Richmond Night Market is this dragon beard candy. The first time I ate this candy is when I was in Singapore. I like it because it looks pretty cool when they made it. Here is picture of a dragon beard maker in Taipei's market.

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Then this is the picture of the Dragon Beard candy that I bought from Richmond Night Market. I show it in this picture what the filling looks like, it just ground peanuts and sugar maybe with a little bit of sesame seeds too.

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Tip of the Week # 7 - How to Peel Garlic Skins Fast!



I think she put the garlic in the freezer first.

Saturday, July 08, 2006

Homemade Marshmallows



Marshmallows has never been one of my favorite candies. But when I saw the pictures of homemade marshmallows in my cooking book, I was so tempted to make it on my own but never really did it yet. Well, until I read in several different blogs that homemade marshmallows taste much more superior than the store bought one. Those blogs say that homemade marshmallow is softer and more moist than the commercial ones. I do think the commercial marshmallow taste like eating plastic to me. Until one day, my father bought a chocolate covered marshmallow from Purdy, a chocolate store in here and he really loves it. He said the marshmallow is so soft and gooey so I just got to taste it too and I have to agree with him that it taste so good. Not at all like plastic.

So I search on my recipe book, I found several recipe. They all pretty similar in the composition so first I tried Ina Garten's recipe, then I tried other recipe. I think they taste pretty close. Ina Garten's recipe and Martha Stewart's are probably the easiest to follow.

Homemade Marshmallows

Makes 24


Vegetable oil, for brushing

4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons)

3 cups granulated sugar

1 1/4 cups light corn syrup

1/4 teaspoon salt

2 teaspoons pure vanilla extract

1 1/2 cups confectioners' sugar


1. Brush a 9-by-13-inch glass baking dish with oil. Line with parchment, allowing a 2-inch overhang on the long sides. Brush parchment with oil; set aside.

2. Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238° on a candy thermometer, about 9 minutes.

3. Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.



4. Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.







Pic: Don't forget to give the whisk to your children to lick!!!

5. Sift 1 cup confectioners' sugar onto a work surface. Unmold marshmallow onto confectioners' sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. Sift remaining 1/2 cup confectioners' sugar into a small bowl, and roll each marshmallow in the sugar to coat. Marshmallows can be stored in an airtight container up to 3 days.

NOTE: I add 2 drops of coloring gel ( pink ) and I add 1 tsp of strawberry extract in mine that's why they are pink when they suppose to be white.

Tasting the marshmallow is really a treat. All those foodie that say that homemade marshmallow is better are all correct. They taste like eating a sweet cloud! Not too sweet, moist, and so soft!!! And they are so easy to make !!!

I brought these marshmallow for a picnic party with my son's classmates for his b'day party and they all love them. Not only the children but even the parents are all falling in love with them. I get so many request for the recipe.


Pic: Snowflake Marshmallow

Now...Eatingg them just on their own is delicious but that's not it. I use these babies on many thing. When I made hot chocolate, I just float one marshmallow on the chocolate and stir until they melt, hmmm...hm...hmm... I even eat it with my coffee!

Then I made microwave S'more since even my fire place is the closed type. Just buy Graham crackers and thin bittersweet chocolate bar and start assembling them like this:



I zapped the s'more for 30 seconds in my microwave. And then they will look like this :


These is my son's face when he enjoy hisgooeyy s'mores





Beside making S'mores with homemade marshmallows, you can make other treat as well like this one in Martha Stewart's website.



Confetti Squares


Makes 9
A twist on an old favorite, this recipe combines two kinds of sweet cereals with Rice Krispies. These squares are perfect as after-school snacks.


9 tablespoons unsalted butter

1 teaspoon salt

12 cups (2 1/2 bags) miniature marshmallows

6 cups Rice Krispies cereal

6 cups Cap'n Crunch cereal

6 cups Froot Loops cereal

Vegetable-oil cooking spray

1. Lightly spray a 9-by-9-by-2-inch baking pan with vegetable-oil cooking spray; set aside. Melt butter in a large pot over medium heat. Add salt and marshmallows; stir with a wooden spoon until melted. Remove from heat. Add Rice Krispies, Cap'n Crunch, and Froot Loops, and stir until combined.

2. Transfer the mixture to the prepared pan. To prevent sticking, coat your hands with vegetable spray, and press the mixture evenly into the pan. Let cool, about 30 minutes.

3. Cut into 3-by-3-inch bars. Store in an airtight container for up to 3 days.

Other ideas on how to use marshmallows are as follows:

Marshmallow Sauce
Marshmallow for piping
Jane's Sweet Potatoes with Marshmallow Topping

Sunday, July 02, 2006

Too Many Recipe Books

Lately I made different dishes almost everyday. Even for one dinner time, I usually made about 2 - 3 different recipes that I have never tried before. Well, if you buy so many cookbooks, you might as well try new recipes everyday or it will be just a waste of money to buy all those cookbooks. At least that's what I think.

Problem is, now that I want to post the recipe, I couldn't remember where the recipes come from! Oh well... I guess I can only post the pictures of the meals that I made.

Here they are ...



A very healthy soup, it's made from home-made chicken broth, lots of kale, and eaten with spicy chorizo sausages.



Sea cucumber in brown sauce, a classic in restaurant.



Preparing a Tony Roma's ribs ( Carolina Honey Ribs ) for a father's day feast for Richard.



Beef Pepper Steak with Sweet Onion On A Sizzling Hot Plate.



Sichuan Style Eggplants with Ground Meat Sauce.



Korean Dumpling and Rice Cake Soup. I made the broth using my slow cooker for almost 20 hrs! I use a mix of OX tails and pork neck bones.



French Style Coconut Macaroons, it's not using the usual sweetened condense milk. So it is not really sweet. The recipe comes from the book behind the macaroons.



Salt and Pepper Shrimps from the book of The Chinese Kitchen by Eileen Yin-Fei Lo



Pork in Sweet Bean Sauce , I think from the same book with the salt and pepper shrimp.

Well... beside the recipes above, there are still some more but I do not post them because I don't like the way the photos look like, not because they taste bad.

Ginger and Scallion Crabs & Stir-Fried Dried Tofu with Soy Beans

I am always looking for the freshest and the best deal when I went to grocery store. Today at T&T Supermarket, they have dungeon crabs on sale for I think $2.29 per lb for the small size ( which means around 2 lb per crab ). I bought 2 crabs, it cost me about CAN $ 8.50. I don't think you can order 2 crabs in the restaurant for just $ 8.50! At least you need to pay $ 14 for just one crab I think.

Choosing the recipe is easy enough, I was pretty tired that day so I just choose the easiest recipe to cook. I pick the recipe from The Breath Of A Wok, one of my ultimate favorite Chinese recipe book. The original recipe calls for blue crabs, but it also said that we can use any type of crabs.



DANNY CHAN'S GINGER AND SCALLION CRABS

4 live blue crabs ( about 2 lbs )
1 Tbs oil
1 large walnut-sized knob of ginger, smashed
2 scallions, cut into 2-inch pieces
1 cup chicken broth
2 tsp soy sauce
1 tsp sesame oil
1/2 tsp salt
1/2 tsp ground white pepper
cilantro sprigs, optional

1. Put the crabs in a paper bag and put the bag in the freezer for about 1 hr or until the crabs are no longer moving. Put each crab shell side down on a cutting board and twist off the apron. Pull off the hard shell and remove the spongy gills on both sides. Cut the small legs off with a cleaver and discard. Cut each crab in half. Put in a colander and rinse under cold water. Shake off excess water.

2. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add the ginger and the white part of the scallions only, and stir-fry 10 seconds or until fragrant. Add the crabs and stir-fry 20 seconds. Add the broth and immediately cover. Cook over high heat 5 minutes. Add the soy sauce, sesame oil, salt, pepper, and the scallion greens, stirring to combine. Cook, stirring, 30 seconds or until the crabs are just cooked through. Garnish with cilantro sprigs, if desired.

Serves 4 as part of a multicourse meal.


For vegetable side dish, I made my own version of soy beans and dried tofu stir-fry. We tried a dish like this in a restaurant and we like it. Plus, Richard think it is super healthy so I thought why don't I try to cook it at home, so here it is, my own version that maybe still need to be tweak a little bit more.




1 1/2 cups of dried tofu thinly sliced
1 1/2 cups of frozen soy bean thawed ( it's important to thawed the soy beans so that when you put them in the very hot wok, you won't loose the heat )
2 Tbs peanut oil
1 tsp sugar
3 Tbs Lee Kum Kee sweet soy sauce
1/2 tsp salt
1 tsp sesame oil

Heat the wok over medium high heat. Swirl in the peanut oil. Stir fry the soy beans and the tofu slices with the sweet soy sauce, salt, and sugar for about 1 minute. Then add the sesame oil , cook for 20 seconds more and turn off the heat.