Fried Fish with Garlic Sauce

This is just like I posted yesterday from Cookboo Fish 100. The original title is Fried Flounder with Garlic Sauce. I used tilapia and lessen the red chili. I cut the fish to fit in my pan.

1 fish

3 tablespoon flour

2 tablespoon chopped garlic

1 red chili

1 tablespoon wine

2 tablespoon soysauce

2/3 cup water

1 teaspoon sugar

1 teaspoon sesame oil

salt and pepper

Spinkle the fish with salt and pepper, and marinate for 10 minutes. Fry the fish until done. In another pan, heat oil and saute garlic, green onion, and red chili. Pour seasonings in, let it boil. Return the fish into sauce. When the fish absorb all the sauce, remove and serve.

Crispy Fried Fish

Chinese Style Fried Crispy Fish from the Cookbook Fish 100 by Angela Chang. It's really good! I'm not sure what kind of fish I used, but the book suggested red sea bream.

fish (red sea bream)

1 teaspoon chopped garlic

1 teaspoon chopped red chili

2 tablespoon soysauce

1 tablespoon wine

1/2 teaspoon sugar

1/3 cup water

1/2 teaspoon sesame oil

salt and pepper

oil for frying

salt and pepper

Rub the fish with salt. Deep fry the fish until the outside is brown and crispy. Sprinkle the fish with pepper, set aside. In a pan, saute garlic, green onion, and read chili. Add seasonings and cook over high heat. Pour the sauce over fish. Serve immediately.

Foodtrip Friday

Food Friday

Chicken Adobo (Chinese Style)

In my previous post, I have mentioned about Adobo, how it's being connected to culture. This time, I just made this name up since all the ingredients are almost the same with the original Adobo. I used oyster sauce and sesame oil to enhance Chinese flavor.

1/2 kilo chicken

olive oil for stir frying

1 teaspoon oyster sauce

1 teaspoon light soy sauce

salt (optional)

ground pepper to taste

4 cloves garlic, minced

green onion, chopped

sherry or cooking wine (optional)

chili (optional)

sesame oil

Marinate the chicken in oyster sauce, soy sauce, salt, and pepper for about 30 minutes. Heat oil, stir-fry the marinated chicken for few minutes. Add garlic, wine, chili, few drops of sesame oil. Add drops of water and let it boil until the sauce thicken or the chicken is cooked. Sprinkle the green onion. Serve hot.

Serve with steamed rice or eat with broccoli as side dish.

Food Trip Friday

Food Friday

Fish with Hot Bean Sauce

When cooking carp, all I know is to fry or deep-fry and eat it that way! For a change, I added sauce like the one I tried in some Chinese Restaurant.

1 carp/tilapia
1 scallion, slightly chopped
1 ginger, chopped
3 cloves garlic, chopped
2 red chili pepper, chopped
1 tablespoon cornstarch
1 tablespoon soy sauce or salt
1 tablespoon hot bean sauce
1 tablespoon sugar (I used brown)
1 tablespoon vinegar
1 tablespoon cooking wine
water


Rinse carp, score diagonally on both sides. Marinate with salt for 10 minutes.
Fry the carp with 6 tablespoon oil until both sides become golden brown. Set aside.
Stir-fry garlic, ginger, scallion, and chili. Add seasoning and little water, then pour
cornstarch solution to thicken. Add pepper powder and spice oil (optional)
Serve in a platter, sprinkle with scallion on top.

Spicy Shrimp Wonton Dumplings

Wanton, Wantan, Wonton, or Húntún (餛飩) is a type of dumpling usually boiled or added in a soup. I steamed, and the wrapper is kind of chewy, I like it!

Spicy Wonton Dumplings should be minced meat (specifically pork). In Taiwan, whenever I order seafood or chicken, still  little pork is added. I asked, they said the stuffing will not be juicy if pork is not added. I tried shrimp, I think it's OK!

Ingredients:

12 pieces wonton wrapper

150g shrimp, chopped

2 stalk scallion, chopped

For Seasoning:

1/2 teaspoon sesame oil

1/2 teaspoon salt

1/4 teaspoon pepper powder

2 tablespoon water

For the Sauce/Dipping

1 tablespoon chili oil
1 tablespoon garlic, minced
1 teaspoon of sweet soysauce
1 teaspoon of vinegar (l used lemon)

For the stuffing, combine shrimp, salt, sesame oil, pepper, and water. Mix well until sticky form. Put stuffing in the middle of won ton wrapper. Fold the four corner sides together, press lightly in the middle. Steam in a steamer for about 10 minutes, or until the wrapper becomes transparent. Serve with sauce and sprinkle scallion and chili pepper (optional) on top.

Pan Fried Chinese Chives Dumplings

One of Taiwanese Snacks (台灣小吃) is called Jiu Cai He Zi (韭菜盒子) , literally the meaning is Chinese Leek in a Box  or simply Fried Chinese Leek Dumplings. Today, I did some twist in the ingredients since I don't eat pork, and instead of putting dried small shrimp, in replacement I added chopped shrimp. I added chili powder and soy sauce instead of seasoning. In the recipe, I need 500g of all purpose flour but the one I bought is only 400g. I accidentally added 100 glutinous rice powder (well, am not wearing my glasses when I look at the wrapper, Chinese characters are really hard to read...), but it came out good because the dumplings turned chewy.

Ingredients for Stuffing:
Chinese chives ( I used like 20 sleeks, chopped)
shrimp, chopped (about 10 pieces)
bean curd (tofu- 6 pieces, cubed)
eggs (2 fried and chopped)
mung bean vermicelli (I used 3 small bind, softened and chopped)

For Seasoning:

2 tablespoon brown sugar

2 tablespoon sesame oil

1 tablespoon white pepper

1 teaspoon salt

(Optional - seasoning powder, but I didn't use, I just season it with light soy sauce)

For the Dough:

500 g all purpose flour (I used 400g flour and 100g glutinous rice flour)

2 tablespoon soy oil (or any oil)

250 cc boiling water and 100 cc cold water

Procedure:

Whip and fried the egg.Chop the Chinese chives, tofu, shrimp, and egg.Soak vermicelli to soften then cut into small section.

Heat pan with 2 tablespoon of oil, saute shrimp and tofu.  Add seasoning and sprinkle water, followed by Chinese chives, vermicelli, and egg, cook until transparent. Remove from heat. Set aside.

Sift flour and combine with boiling water and oil, whisk with chopsticks until half done soft form. Add cold water and knead by hands until the dough is smooth. Cover with a damp cloth and set aside for 10 - 20 minutes for fermentation.

Divide dough into small pieces, roll each into round and flat.

Put some stuffing into the wrapper and fold in half.

Cut off the edges of the wrapper to become round shape, and pinch together.

Put 2 tablespoon oil in the pan, fry the dumplings in a low heat until both sides become golden brown.

Serve with sauce of your choice.

Pan Fried Chinese Chives Dumplings

Simple Stir-Fry Cabbage

(I used Taiwanese cabbage, sort of sweet!)

A very simple and easy way... if you're in a hurry!

Ingredients:
1/2 head cabbage
onion
garlic
few basil leaves (or any herbs)
1T light soysauce
1T sesame oil
1 egg
black pepper


Heat 1T sesame oil, sautee garlic and onion until fragrant.
Add cabbage, stir-fry.
Add soysauce and black pepper to taste.
Add i egg, stir-fry evenly.
Add basil, before serving.

Scrambled Egg with Tomatoes

I love the blend taste of sour, salty and sweet. This is one of my favorite dish here in Taiwan.
It's very healthy and easy to prepare. Enjoy!

Ingredients:
3 eggs
3 tomatoes
2T olive oil
2T sugar
1/2t salt
a pinch of black pepper
1/8 t chicken powder.

Beat the egg, add chicken powder.
Slice tomatoes.

Heat 2T olive oil, add egg don't mix.
Turn slowly while cutting big sizes, don't overcooked, set aside.
Sautee the tomatoes, add salt, sugar, and pepper.
Stir-fry until well-mixed. Cover, and simmer for another minute.
Serve.

Shredded Beef-Green Pepper

(Chinese Style)


Ingredients:
200 g beef
2 green pepper
ginger shred

Seasoning (1) 2T light soysauce, 2T water, 1/2 T cornstarch
Seasoning (2) 1/4 t salt, 1/4 t sugar

Shred the beef 3-4 cm, marinate in seasoning (1) for 30 minutes.
Cut and shred the green pepper.
Heat 3T of oil to stir-fry beef over high heat, set aside.
Stir-fry green ginger and green pepper with 1T oil,
add a little water, salt, and sugar, stir evenly.
Add beef in, stir-fry evenly.
Serve.