Stir-fried Chick Pea with Vegetable and Cashew
Posted on 2016/04/19
Braised Tofu with Mushroom and Vegetables
Posted on 2016/04/05
Stir-fried Shrimp with Fennel
Posted on 2016/03/29
Steamed Chicken with Mushroom and Chinese Sausage
Posted on 2016/03/15
Stir-fried Chicken with Celery, Peapod and Cashew Nut
Posted on 2016/02/23.
Stir-fried Egg with Smoked Salmon
Posted on 2016/01/26.
Sweet & Sour Chicken Ball
Posted on 2016/01/05
Stir-fried Chicken with Peapod and Mushroom
Posted on 2015/12/29
Japanese Beef Curry
Posted on 2015/12/22
Stir-fried Chicken with Preserved Olive and Sugar Snap Peas
Posted on 2015/12/15
Braised Drumstick with Chee Hou Sauce
Posted on 2015/12/08
Hot and Spicy Stir-fried Beef
Posted on 2015/12/01
Fish with Hot Bean Sauce
Posted on 2015/11/17
Malaysian Shrimp Curry
Posted on 2015/11/10
Steamed Chicken with Bok Choy
Posted on 2015/11/03
Stir-fried Tofu with Mixed Mushroom and Vegetables
Posted on 2015/10/27
Stir-fried Chicken with Pineapple, Pickled Ginger and Sugar Snap Peas
Posted on 2015/10/20
Stir-fried Shrimp and Pork with Chili Black Bean Sauce
Posted on 2015/10/13
Crispy Rice Cake with Mixed Vegetables in Sweet and Sour Sauce
Posted on 2015/10/06
Braised Beef Short Ribs with Daikon
Posted on 2015/09/22
Braised Stuffed Deep-fried Tofu with Suey Choy
Posted on 2015/09/08
Chicken with Mix Flavours
Posted on 2015/09/01
Five-spice Pork with Crispy Kale
Posted on 2015/08/25
Stir-fried Shrimp with Asparagus and Baby Corn
Posted on 2015/08/18
Stir-fried Beef and Mixed Florets with Oyster Sauce
Posted on 2015/08/11
Stir-fried Chicken with Mushroom on Spinach
Posted on 2015/07/28
Stir-fried Shrimp with Peach and Vegetable
Posted on 2015/07/21
Butternut Squash with Ground Chicken and Black Bean Sauce
Posted on 2015/07/07
Fettuccini with Beef Balls in Panang Curry Sauce
Posted on 2015/06/30
Battered Shrimp with Hot & Sour Sauce
Posted on 2015/06/23
Stir-fried Shrimp with Mixed Vegetables
Posted on 2015/06/02
Stir-fried Scallop with Vegetables
Posted on 2015/05/19
Stir-fried Green Bean with Shrimp
Posted on 2015/05/05
Roasted Rack of Lamb with Red Curry Sauce
Posted on 2015/03/24
Tofu Knots with Soybean and Vegetables
Posted on 2015/03/10
Panang Curry with Chicken
Posted on 2015/02/17
Stir-fried Escargots with XO Sauce
Posted on 2015/01/27
Roast Duck with Plum Sauce
Posted on 2015/01/20
Malaysian Fried Chicken with Spicy Coconut Sauce
Posted on 2014/12/02
Japanese Teriyaki Chicken
Posted on 2014/11/25
Vietnamese Vegetarian Curry
Posted on 2014/11/04
Japanese Pork Chop
Posted on 2014/10/28
Braised Bean Stick with Mushroom and Vegetables
Posted on 2014/10/14
Pork Ribs with Strawberry Sauce
Posted on 2014/09/23
Shantung Pulled Chicken
Posted on 2014/09/16
Peppercorn Chicken with Crispy Kale
Posted on 2014/09/09
Beef Steak Chinese Style
Posted on 2014/09/02
Stir-fried Chicken with Bamboo Shoot, Vegetables and Walnut
Posted on 2014/08/19
Stewed Beef Short Ribs with Fennel
Posted on 2014/08/12
Rotini with Chicken in a Szechuan Spicy Hot Sauce
Posted on 2014/08/05
Seared Salmon with Mixed Greens and Chili Oil
Posted on 2014/07/29
Stir-fried Beef with Cabbage and Garlic Bean Sauce
Posted on 2014/07/22
Braised Chicken with Mushroom and Edamame
Posted on 2014/07/15
Indonesian Badong Beef
Posted on 2014/07/01
Lemon Chicken
Posted on 2014/06/24
Char Siu Burger 叉燒漢堡包
Posted on 2014/06/17
Stir-fried Mussel (Thai)
Posted on 2014/06/03
Thai Ginger Chicken
Posted on 2014/05/27
Shrimp Sambal (Malaysian)
Posted on 2014/05/20
Stir-fried Tofu and Eggplant over Crispy Vermicelli
Posted on 2014/04/01
Stir-fried Lotus Root with Cloud Ear Mushroom and Vegetables
Posted on 2014/03/25
Breaded Veal with Lemon Sauce
Posted on 2014/03/18
Stir-fried Soybean with Chinese Mushroom, Vegetables and Cashew
Posted on 2014/03/11
Steamed Fish with Ham and Mushroom
Posted on 2014/03/04
Stir-fried Scallop with Vegetables Szechuan Style
Posted on 2014/02/11
Stewed Chicken with Three-cup Sauce
Posted on 2014/02/04
Szechuan Egg Foo Yung with Pork
Posted on 2014/01/21
Vietnamese Roast Chicken with Coconut Rice
Posted on 2013/12/17
Miso Fish
Posted on 2013/12/10
Stir-fried Beef with Leek and Mushroom
Posted on 2013/12/03
Spicy Pork Ribs with Szechuan Chili Sauce
Posted on 2013/11/26
Panang Curry with Chicken
Posted on 2013/11/15
Stir-fried Spicy Pork With Cashew
Posted on 2013/11/12
Vietnamese Chicken Curry
Posted on 2013/10/29
Sweet & Sour Shrimp with Crispy Rice Cake
Posted on 2013/10/08
Braised Meatballs with Suey Choy
Posted on 2013/10/01
Stir-fried Beef with Eggplant and Spicy Sauce
Posted on 2013/09/24
Green Curry Chicken
Posted on 2013/09/17
Stir-fried Shredded Chicken with Spicy Garlic Sauce
Posted on 2013/09/10
One Bite Beef with Fried Garlic and Broccoli
Posted on 2013/07/23
Stir-fried Chicken with Quail Egg and Vegetables
Posted on 2013/07/16
Stir-fried Shrimp with Shimeji Mushroom and Garlic Stems
Posted on 2013/07/09
Diced Beef French Style
Posted on 2013/07/02
Lemongrass Pork Ribs
Posted on 2013/06/25
Rice Vermicelli (Bun) with Grilled Chicken
Posted on 2013/06/18
Mu Shu Pork
Posted on 2013/04/24
Deep-fried Golden Stuffed Shrimp
Posted on 2011/11/15
Stir-fried Beef with Crispy Potato
Posted on 2011/10/25
Chicken Patties with Honey Lemon Sauce
Posted on 2011/10/07
Vietnamese Ham
Posted on 2011/09/28
Tea-smoked Salmon with Avocado Salsa
Posted on 2011/09/17
Shrimp Duo with Peapod
Posted on 2011/09/03
Fish Fillet with Cream Corn
Posted on 2011/08/30
Vietnamese Crepe
Posted on 2011/08/20
Stuffed Deep-fried Tofu with Coconut-flavoured Curry Sauce
Posted on 2011/07/06
Spicy Tofu with Ground Beef
Posted on 2011/05/22
Stir-fried Chicken with XO Sauce
Posted on 2011/05/15
Stir-fried Bok Choy with Minced Garlic
Posted on 2011/02/07
Stir-fried Chicken with Mushroom and Celery
Posted on 2010/11/17
Chicken á La King Chinese Style
Ingredients:
10 – oz Boneless skinless chicken thigh or breast
8 oz – Onion
1 can (10 oz) – Canned sliced mushroom
Chicken Marinade:
½ tsp – Salt
1/8 tsp – White ground pepper
½ tsp – Sesame oil
2 tsp – Water
1¼ tsp – Cornstarch
1 Tbsp – Oil
Sauce:
½ tsp – Salt
½ tsp – Sugar
1¼ tsp – Chicken broth mix
½ tsp – Sesame oil
6 fluid oz – Evaporated milk
6 fluid oz – Water
1½ Tbsp – Cornstarch
Method:
- Cut chicken into ½" dices. Add marinade and set aside for about 30 minutes.
- Cut onion into dices same size as chicken.
- Rinse and drain canned mushroom.
- Mix sauce ingredients and set aside.
- Heat wok and add 1 Tbsp oil. Saute onion over medium heat for 2 minutes. Add mushroom and stir-fry for another minute. Remove.
- Add 1½ Tbsp oil to wok. Stir-fry ½ of the chicken until no longer pink. Remove. Add another ½ Tbsp oil to wok. Stir-fry remaining chicken until no longer pink. Return previously cooked chicken to wok. Add 1 tsp wine and toss briefly. Add onion, mushroom and sauce ingredients. Keep tossing until sauce reboils and thickens. Remove and serve hot with cooked rice.
Black Cod with X.O. Sauce
Ingredients:
4 pieces – Medium-sized black cod or sea bass steak
2 Tbsp – Chopped green Onion
Seasoning:
2 Tbsp – X.O. sauce
1 Tbsp – Lemon juice
1-1/2 Tbsp – Liquid honey
1 Tbsp – Oyster sauce
4 Tbsp – Water
Method:
- Rinse and dry fish steak. Coat lightly with cornstarch and shake off excess.
- Mix seasoning ingredients. Set aside.
- Heat non-stick pan or wok. Fry fish steaks in two batches using 2 Tbsp oil for each batch until slightly golden.
- Return all fish steaks to pan. Add seasoning. Simmer to a slightly thickened sauce. Remove into serving platter. Sprinkle chopped green onion over fish. Serve hot.
Note:
X.O. Sauce is a gourmet chili sauce made from dried shrimp, dried scallop (and sometimes dried abalone) with seasoning. It is available in Chinese and Asian grocery stores.
Peking Duck
Ingredient:
4 to 5 lb – Whole duck with connecting neck.
2 Tbsp – Maltose
1 Tbsp – White vinegar
1 cup – Water
Method:
- Remove intestine and fat from the duck’s cavity. Wash and pat dry. Cut off the wing tips and feet (if any).
- Insert a drinking straw into the neck opening and blow air into the duck to separate the skin from the meat.
- Place two 4-inch bamboo skewers underneath the wings to brace them away from the body.
- Tie a string around the neck and hold duck over a wok of boiling water. Pour boiling water over the duck several times until the skin shrinks. Clear away any water inside the duck’s cavity. Hang- dry for awhile.
- Melt maltose, vinegar and water in a saucepan over low heat. Pour glaze over duck to soak the skin thoroughly. Hang duck in a cool and windy place for 3 to 4 hours until the skin is completely dry.
- Roast duck in preheated oven at 475°F for about 30 minutes, until the skin turns golden brown. Turn the duck around a few times during roasting. At this stage, the skin is ready to be eaten but the meat of the duck is only medium done.
- Use the meat of the duck to stir-fry with vegetables for another dish of continue roasting for 15 minutes at 475°F or until the juices run clear.
- Serve the skin with the following sweet soybean paste.
Sweet Soybean Paste
Ingredients:
2 Tbsp – Soy bean paste
2 to 3 Tbsp – Water
1-1/2 tsp – Granulated sugar
1/4 tsp – Dark soy sauce
1 tsp – Sesame oil
1 Tbsp – Hot cooking oil
Method:
Mix together all ingredients to a paste.
Steamed Whole Fish with Ginger and Green Onion
Ingredients:
1 lb – Fresh whole fish (preferably sea fish)
3 Tbsp – Ginger (shredded)
5 stalks – Green onion (shredded)
3 to 4 stalks – Green onion (cut into 3″ length)
3 to 4 sprigs – Coriander
Fish Marinade:
1/3 tsp – White ground pepper
1/2 Tbsp – Cornstarch
Sauce:
2 tsp – Light soy sauce
1 tsp – Dark soy sauce
1/2 tsp – Sugar
1/2 tsp – Chicken broth mix
1 tsp – Sesame oil
2 fluid oz – Water
Method:
- Scale fish and remove internal organ. Wash and wipe dry. Rub fish all over with fish marinade and set aside for about 10 minutes.
- Mix sauce ingredients and set aside.
- Put green onion lengths in a heat proof plate big enough to hold the fish. Put fish on top of green onion. Place shredded ginger all over the fish. Steam fish in a wok of boiling water on high heat for about 9 minutes. (Fish is cooked if the pointed end of a chopstick inserted into the fish passes through easily.)
- Remove from heat. Pour away liquid in the plate.
- Pour away water from wok and reheat wok. Add 3 Tbsp oil. Saute shredded green onion until fragrant (optional). Add sauce ingredients. Bring to boil. Pour sauce over steamed fish. Sprinkle coriander (and shredded green onion if not sauteed earlier) on top. Serve hot.
Steaming time for fish:
1 lb – about 9 minutes
1-1/2 lb – about 11 minutes
2 lb – about 12 to 13 minutes
Cooking with Kathy Man 