This is a very interesting mushroom, has a thick and very meaty stem and the cap is kind of small compared as a whole. After cooking the texture of this mushroom is different from the others species of mushroom.

Ingredients:

1 pack King Trumpet Mushroom
3 cloves garlic crushed
1 small onion, thinly sliced
1/3 bunch fresh cilantro
1 tablespoon butter
½ tablespoon soy sauce
Salt and pepper to taste

Method:

Wash the mushroom and remove the bottom part, where the mushrooms attached to the soil (brown and flaky). Slice it approximately ½ inch and boil in water for 2~3 minutes. Drain it and reserve.

In a pan sautee the garlic in butter until brown, add the sliced onion, let it cook for 1 minute, add the mushrooms, soy sauce, salt and pepper to your taste. Stir gently, until well distributed.

Finally, add the chopped cilantro and serve hot.

Did you know that king trumpet mushroom is also called French horn mushroom or king oyster mushroom? Is the largest one in the oyster mushroom genus.

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This a very popular dish in the Taiwanese community…my mom used to make this very often and we all loved it. It is very tasty and is just a great complement with a bowl of white rice…yummie! Since it is kind of rich I like to cook this dish when the weather is cold.

Ingredients:

2 lbs of pork ribs
3 tablespoons vegetable oil
3 tablespoons sugar
½ cup cooking wine
½ cup soy sauce
4 green onion cut into 1 ½ inch
5 slices of ginger
1 cup water

Method:

Cut the pork ribs into approximately 1 inch.
Boil the ribs in 4 cups of water, drain and set aside.

In another pot, heat the oil and stir the sugar until the sugar turn light brown and bubbly. Add the soy sauce, cooking wine and water. Once start to boil add the green onion and ginger. Lower the heat and cook for 1 ½ hour until the ribs are soft.

Serve with white rice. I hope you enjoy this traditional Taiwanese dish.

This is a version of the traditional Brazilian pao de queijo using glutinous flour. The texture is softer and lighter as compared to the the recipe using solely tapioca flour.

I posted a while ago, the recipe for “pao de queijo“, which uses tapioca flour as a base for this cheese bread. After researching different versions of these savory cheese bread/balls, I decided to make some change to add an Asian flavor to it. Instead of solely using tapioca flour, I added glutinous rice flour, known as mochi flour. Well, the consistency of this bread is slightly softer and slightly less chewy. If you like mochi you will enjoy this version. This version of cheese balls can be stored at the freezer the same way as the previous one. Whenever you want to enjoy a tasty snack or complement a meal, just pop the frozen cheese balls in a pre-heated oven for about 25 ~ 30 minutes at 300F and voila…you have a yummie and tasty cheese bread.

Ingredients:

1 ½ cup tapioca flour
1 ½ cup glutinous rice flour
4 eggs
1 cup water
½ cup vegetable oil
1 ½ teaspoon salt
1 cup Parmesan cheese

Method:

In a small pan add water, oil and salt, bring to boil and carefully add to the tapioca and glutinous rice flour.

Mix gently until you can manage with your hands (be careful it is very hot).

Alternatively add the eggs and the Parmesan cheese until a dough is formed. The trick is to add Parmesan cheese to form a big ball of dough.

Make small balls (freeze at this point if you desire), bake for 20 to 25 minutes at 300F.

Serve warm.

Makes approximately 50 to 60 cheese balls.

If you enjoy this recipe you might want to try the Brazilian version or the Asian version with chives and bacon.

Did you know that glutinous rice is also called sticky rice, sweet rice? In spite of the being called “glutinous” does not contain gluten. Rice contains two types of starch: amylose and amylopectin. Glutinous rice contains high amounts of amylopectin and negligible amounts of amylose, therefore is very sticky.

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First, if you have not noticed…I changed the look of my site  It was kind of stressful since I was not sure if it would work, apparently is working so I am happy!

Second, I want to share a tip for making bread, the ones that you find in Asian bakery…My mom read at the newspaper that many Asian bakeries leave the dough in the refrigerator for up to a day before shaping and baking it. I too read somewhere that when the dough rises slowly the bread turns out to taste better. So I decided to play with my dough and the result is great. I cannot explain the texture of the bread, but believe me…is different, somehow more chewy, not excessive…and light. If you have been to Asian bakery you will understand what I am trying to say.

I made this rolls with the help of my Zojirushi Minibread machine…honestly I like to bake the bread out of the machine better since I can control the time that I want the dough to rise, since the temperature is so different though out the year. Anyway, it is a great kitchen appliance.

These rolls are great, very light and you can enjoy with your favorite jam, butter or even just like that!

Ingredients:

1 egg and complete with milk to ¾ cup
2 ¼ cups bread flour
2 ½ tablespoon sugar
½ teaspoon salt
1 teaspoon yeast
½ teaspoon vanilla extract
1 teaspoon orange peel, finely grated

Method:

Place the egg and milk mix, vanilla extract and orange peel at the bottom of the bucket and add the dry ingredients.

Select the dough setting, let is complete the cycle.

Remove the dough and place in a container with lid, let it sit in the refrigerator for 10-12 hours.

When is ready to work with the dough, knead it down and make a long roll.

Cut in 16 pieces and roll into ball shape. Place the balls in the baking pan covered with a film and let it sit for 1 to 2 hours depend of the temperature, make sure that the dough is the double of the initial size.

Bake in preheated oven for 18 to 20 minutes at 350F or until the top turns to a light golden brown.

Enjoy it!

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Other day I was browsing a local Korean grocery store and bought a package of Korean glass noodles, so I decided to make it with the ingredients that I had handy in my fridge.
Since I am very familiar with the Chinese glass noodles which usually are thinner, I just thought that I could adapt it and cook these one in a similar way.
You can substitute the Chinese sausage to any other kind of meat or even omit the meat.
When I served it to my husband he had a funny comment “whatever it is…is good”…so here is how I made the noodles.

Ingredients:

Glass noodles
Chinese chicken/pork sausage
1 onion sliced
2 carrots grated
½ bunch of bok choi
2 tablespoon olive oil
1 tablespoon soy sauce
Sal and pepper to taste
½ tablespoon sesame oil

Method:

In a small pan boil water and add the glass noodles, cook until the noodles are soft.

Drain the water and set aside.

In the meantime, sautee the onion with 1 tablespoon olive oil, until slightly brown, add the sausage.

Remove from the pan, in the same pan add the remaining olive oil and sautee the bok choi and the grated carrot. Once it is cooked, add the sausage mix and the glass noodles, add soy sauce, salt and pepper. Once it is all well mixed add the sesame oil.

Serve warm.

Did you know that glass noodles are transparent noodles made from mung bean, yam, sweet potato or yuca starch? Usually are sold dry and need to be boiled in water in order to eat..

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This corn soup is very satisfying in spite of being low in fat. It is great as a meal by itself.

Ingredients:

3 ears of corn on the cob cooked in water
1 can of chicken broth
2 eggs slight beaten
1 cup of leftover chicken
1 tablespoon corn starch dissolved in 3 tablespoon of water
1 tablespoon sesame oil
¼ cup fresh green onion finely chopped

Method:

Cut the corn from the cobs and place the corn in the blender with water just enough to cover the corn and blend (chop mode).

I like to have the corn in pieces where I still can bite them. If you like them in less solid form, just chop for a longer time.

Pour the corn, chicken broth and an extra measurement of water in a pan under a high heat. Once the soup starts to boil, add the chicken. Again bring to boil and gently add the corn starch dissolved in water, stir constantly. Once the soup start to bubble, add the slightly beaten egg and finish by adding sesame oil and green onion.

Serve hot.

Did you know that corn contain high levels of antioxidants? Antioxidants are known to decrease the incidence of cancer and heart disease.
Interestingly when you cook corn you lose vitamin C but you gain ferulic acid which is an antioxidant.

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This is great for summer, since I try not to fry food at home, this chicken wrap is a great way to serve the spring rolls without frying it. I usually have the filling in a bowl and we just wrap as we eat. You can serve with peanut butter and/or sweet sauce like plum sauce. Since I did not have them handy, we just ate without them. It is healthy due to the amount of vegetables in it and the spring rolls wrap are lighter than the flour tortilla.

I usually buy the spring rolls wrap at Asian market. You can find them at the freezer section. I keep them in the freezer and let them thaw while I am cooking the filling. Once the wraps are defrosted, gently remove them. The remaining wraps can be returned to the freezer.

Ingredients:

1 chicken breast
1 clove of garlic
1 teaspoon corn starch
1 tablespoon soy sauce
Salt and pepper to taste
3 tablespoon olive oil
1 onion thinly cut
2 carrots shredded
½ cabbage shredded
5 dry shitake mushroom
½ bunch of cilantro finely chopped
½ tablespoon sesame oil
Spring rolls wrap

Method:

Cut the chicken breast in small size and marinate with soy sauce, garlic, corn starch, salt and pepper to taste, let it sit for approximately 10 minutes.

In the meantime soak the dry mushroom in ½ cup of warm water until soften, approximately 5 minutes.

Squeeze the water from the mushrooms and cut into thin slices.

Heat 1 tablespoon of olive oil, sautee the chicken until brown and place aside. In the same pan add 1 tablespoon olive oil and sautee the onion until slightly brownish, add the mushroom, remove and place it aside with the chicken. Again, in the same pan place the cabbage and carrot. Add salt and pepper to taste.

Once the vegetables are cooked, add the cooked chicken with the onion and mushroom to the cabbage and the cilantro. Remove from the heat and add the sesame oil.

Place the chicken filling in the middle of the sprig roll wrap and fold like you wrap a burrito.

Did you know that shitake mushrooms are native of China? Now is cultivated and consumed in many countries beside Asia. Studies suggest that shitake mushroom contain certain chemicals that may be beneficial for human health which include anti-tumor properties.

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I love this dish, it is easy and very tasty. The ginger added to the shrimp gives an unusual flavor, somehow exotic. Not to mention that in Asian cuisine, ginger is everywhere.

Ingredients:

1 to 1 ½ lb medium to large size shrimp, cleaned.
2 tablespoons finely chopped fresh ginger
¼ cup fresh parsley finely chopped
¼ teaspoon cumin
½ teaspoon fresh garlic finely chopped
½ tablespoon vodka
Salt and pepper to taste
1 ½ tablespoon olive oil

Method:

In a bowl combine all the ingredients except for the olive oil, and let it sit for approximately 5 minutes.

Heat the olive oil in a wok, add the shrimps and let is brown one side then flip to the other side until both sides are brown over high heat. Do not over cook otherwise the shrimp will become “hard”.

Serve hot with white rice.

Did you know that ginger is used to treat nausea caused by seasickness, morning sickness and chemotherapy? Ginger is a spice used for cooking as well as medicine. The history of ginger comes from a long time ago, originated in Asia and is grown in India, South Asia, West Africa and the Caribbean.

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