Transcript
Coconut Oil Egg Scramble with Avocado 1 TBSP virgin coconut oil 2 eggs sea salt 1/4 avocado squeeze of lemon In a medium bowl, whisk the eggs with a pinch of sea salt. Melt coconut oil in a medium non-stick skillet over medium heat. When the oil starts to shimmer, pour the eggs into the pan. Using a rubber spatula, scrape down the sides and bottom of the pan, letting the uncooked egg run underneath around the edges, folding the egg over itself, keeping it continuously moving. Cook (4-5 min) until egg is scrambled. Top with avocado, a light squeeze of lemon, and another pinch of sea salt.
Asparagus, Red Pepper and Spinach Salad with Sherry Vinegar Heat 2 TBSP oil in a 12-inch nonstick skillet over high heat until beginning to smoke. Add the bell pepper and cook until lightly browned (2 min) - stirring only once halfway through. Add the asparagus, 1/4 tsp salt, and 1/8 tsp pepper. Cook until the asparagus is browned and almost tender (2 min) - stirring only once halfway through. Stir in the shallot and cook until softened and the asparagus is tendercrisp (1 min) - stirring occasionally. Transfer to a large plate. Cool (5 min).
6 TBSP extra-virgin olive oil 1 red bell pepper, cored, seeded, and cut into 1 by 1/4 in. strips 1 lb. asparagus, tough ends snapped off and cut on the diagonal into 1 in. pieces salt and ground black pepper 1 medium shallot, sliced thin 1 TBSP plus 1 tsp sherry vinegar 1 medium garlic clove, minced or pressed through a garlic press 6 oz. baby spinach Whisk the remaining 4 TBSP oil, vinegar, garlic, 1 c canned shredded chicken 1/4 tsp salt, and 1/8 tsp pepper together in a medium bowl until combined. In a large bowl, toss the spinach with 2 TBSP of dressing and divide amongst salad plates. Toss the asparagus mixture with the remaining dressing and place a portion of it over the spinach. Warm chicken, divide among salads and serve.
Yangzhou Fried Rice 1/2 oz. raw pork fillet 1/2 oz. ham 1/2 oz. cold, cooked chicken 2 dried shiitake mushrooms, soaked in hot water for 30 min, stalks discarded 1/2 oz. bamboo shoot (optional) 3 scallions, green parts only 1 egg, plus 1 egg yolk salt ground white pepper 5 TBSP cooking oil 1/2 oz. small peeled shrimp, fresh or frozen, cooked or uncooked 1/2 oz. fresh or frozen peas 2 tsp Shaoxing wine 3/4 c chicken stock 3 c cooked, cooled Thai fragrant rice
Cut the pork, ham, chicken, soaked mushrooms, and bamboo shoot (if using) into small dice. Finely slice the scallion greens. Beat the egg with salt and pepper, to taste. Heat 2 TBSP oil in a seasoned wok over a high flame. Add the raw pork and shrimp and stir-fry briefly, (until the pork is pale). Add the ham, chicken, mushrooms, peas, and bamboo shoot and continue to fry (1-2 min), until everything is hot and sizzling. Add the Shaoxing wine, then the stock and bring to a boil. Season with salt to taste, then pour into a bowl. Rinse and dry the wok. Return it to heat with the remaining oil. When the oil is hot, add the beaten egg and swirl around the base of the wok. When the egg is half-cooked, add all the rice and stir-fry, using a wooden spoon to break up any lumps. When the rice is very hot and makes a popping sound around the edges, add the bowl of prepared ingredients in their stock sauce. Mix well and continue to stir-fry (30 sec). Season with salt and pepper, if you wish. Stir in the scallions and serve.
Spinach in Ginger Sauce 11 oz fresh bunched spinach 1 TBSP cooking oil 1 TBSP ginger, very finely chopped 2 tsp Chinkiang vinegar 1 tsp light soy sauce 1 1/2 TBSP chicken stock salt 1/2 tsp sesame oil
Bring 4-6 cups of water to a boil in a large pot. Wash and trim the spinach. When the water has boiled, add the oil, then spinach. Blanch (30 sec). Drain and refresh in cold water. Shake dry in a colander. Gently squeeze to remove as much water as possible. Combine ginger, vinegar, soy sauce, and stock in a small bowl. Add salt to taste. Stir in sesame oil. Lay spinach leaves out on a chopping board and cut them across into four sections. Pile sections neatly on a serving plate. Stir sauce once more and pour over top.
Mango and Coconut Smoothie 1 1/4 cups soy-free almond milk 1/2 cup coconut water 1 cup mango chunks 1/2 cup ice
Blend together until smooth.
Avocado Chickpea Salad Sandwich 1 can chickpea / garbanzo beans 1/2 avocado 1 TBSP non-fat plain Greek yogurt 1/2 tsp fresh lime juice 1 green onion, chopped 1 TBSP cilantro, chopped 1/4 tsp. salt, or more for taste 1/8 tsp. pepper 4 slices whole wheat bread
In a bowl, smash together chickpeas and avocado with the back of a fork until you get the texture that you desire. Mix in Greek yogurt, lime juice, green onion, cilantro, salt and pepper. Spread onto two slices of bread and top each with another slice of bread. Serve and enjoy!
4 boneless chicken thighs 6-10 small dried red chillies cooking oil, for deep frying 2 tsp ginger, finely chopped 2 tsp garlic, finely chopped Unfold the chicken thighs and lay them, skin side down, 2 tsp sesame oil on a chopping board. Make a few shallow criss-cross 1 TBSP green onion, cuts into the meat. Then, cut each thigh into 1 1/2 in. thinly sliced, green only slices, with 1/8 in. thickness. Place the slices in a bowl. MARINADE 2 tsp light soy sauce For the marinade, add the soy sauces and egg yolk to the chicken. Mix well. Stir in the potato flour and 1/2 tsp dark soy sauce the oil. Set aside. 1 egg yolk 2 TBSP potato flour Combine the sauce ingredients in a small bowl. Use 2 tsp cooking oil a pair of scissors to snip the chillies into 3/4 in. pieces, SAUCE discarding the seeds when possible. 1 TBSP tomato puree mixed with 1 TBSP water Heat wok over a high flame. Pour in the deep-frying oil 1/2 tsp potato flour and heat to 350-400°F. Add the chicken and fry until 1/2 tsp dark soy sauce crisp and golden. Remove the chicken with a slotted 1 1/2 tsp light soy sauce spoon and set aside. Pour the oil into a heatproof 1 TBSP rice vinegar container and clean the wok. 3 TBSP chicken stock
General Tso's Chicken
Return wok to a high flame. Add 2-3 TBSP cooking oil and the chillies and stir-fry briefly until fragrant and just changing color. Toss in the ginger and garlic and fry a few seconds more. Add the sauce, stirring as it thickens. Return the chicken to the wok and stir to coat. Add the sesame oil, then serve topped with green onion.
Plain White Rice 3 c Thai fragrant rice Rinse the rice well in a colander under the tap. Place in a saucepan with 4 1/2 oz. water and bring to a boil over high heat. Give the rice a stir to remove grains that may be sticking to the bottom of the pan. Continue to boil for a few minutes until the surface of the rice is dry and covered in round holes. Cover the pan tightly. Reduce heat to a minimum and continue to cook (12-15 min) until tender.
Baked Eggs with Artichokes & Parmesan 1 TBSP unsalted butter, room temperature 2 tsp fresh chives, chopped 1 tsp fresh parsley, chopped 1 tsp fresh oregano, chopped 8 frozen artichoke heart quarters, thawed 2 large eggs 2 TBSP (packed) freshly grated parmesan cheese
Preheat oven to 400°F. Rub butter over bottom and sides of two 6-oz. soufflé dishes or custard cups, dividing equally. Sprinkle with herbs, dividing equally. Place 4 artichoke pieces in each dish. Crack 1 egg into each dish, being careful not to break yolk. Sprinkle eggs with salt, pepper, and cheese. Bake until eggs are softly set and cheese is golden (9 min). Serve immediately.
Chinese Broccoli Heat a wok over high heat (30 sec). Add the peanut oil and the onions. Stir, making certain the onions are coated. Cook (7 min), stirring to prevent burning. Lower heat to medium and cook (15 min) until onions turn light brown. Strain the oil into a bowl, using a ladle or large spoon to press the onions as they drain. Allow to cool. Keep oil in a closed glass jar and refrigerate, if desired, for alternative use. Place the water, ginger, and sugar in a pot and bring to a boil over high heat. Add the broccoli, making sure it is fully immersed. Allow water to return to a boil and cook (2 min), uncovered. Drain off the water and transfer to a heated serving platter. Cut the stalks into bite sized pieces and toss with the fried onions.
2 qts. cold water 1 (1 in. thick) slice fresh ginger, lightly smashed 1 1/2 TBSP sugar 2 lbs. chinese broccoli, old leaves & hard ends of stems removed 1/2 yellow onion, very thinly sliced 1/2 c peanut oil
Grilled Chicken In a small bowl combine the lemon juice and zest, chopped herbs, garlic, crushed red pepper, and 1/2 cup of olive oil. Whisk to combine. Place the chicken thighs in a wide flat dish so they are in a single layer. Add the herb mixture. Massage the thighs to coat with the herb mixture. Cover and refrigerate overnight. Note: If doing a quick marinade, leave the chicken out of the fridge for up to 1 hour. Juice and zest of 2 lemons, plus 1 whole lemon 3 sprigs fresh rosemary, finely chopped 3 sprigs fresh sage, finely chopped 2 cloves garlic, smashed and finely chopped 1/4 teaspoon crushed red pepper Extra-virgin olive oil 4 chicken thighs, trimmed of excess fat Kosher salt Preheat grill. Brush and oil the grill to clean. Remove the chicken from the marinade and brush off any excess herbs and oil. Season the chicken generously with salt and drizzle with a little bit of fresh olive oil. Cut the whole lemon in half and cut the tips off the ends; this will allow it to stand up without rolling around. Place the chicken, skin side down, on the preheated grill. Place the lemon, flesh side down, on grill as well. Grill the chicken for 5 minutes and rotate 90 degrees to create the lovely crosshatch pattern. Grill the chicken for another 3 minutes. Turn the chicken over and grill for another 4 minutes. Check the lemon half to see if they are beautifully caramelized. Turn over to grill bottom for 2-3 minutes.
Avocado Toast 2 slices of sour dough bread extra virgin olive oil, for drizzling 1/2 avocado, pitted and cut in half 1/2 lemon sea salt
Toast sour dough slices. Drizzle with extra virgin olive oil. Scoop avocado pieces from husks and lay across toast. Season with sea salt and a squeezing of lemon juice.
Lemony Kale Caesar Salad Strip off and discard any thick stalks from the kale. Cut or tear into 1/4 inch strips. Put in a large bowl and set aside. Coarsely chop the garlic and sprinkle with a generous pinch of salt. Use the flat side of a chef’s knife to smash and press the garlic into a paste (you should end up with 3/4 tsp). Transfer 1 medium bunch dino kale to a small bowl and add anchovy, egg 2 garlic cloves yolk, lemon juice, and mustard. Whisking kosher salt constantly, slowly drizzle in the oil until 2 anchovy fillets, minced (1 tsp) completely incorporated. Dip a leaf of 1 large egg yolk kale into the dressing to taste. Add more 2 TBSP freshly squeezed lemon lemon juice or salt as needed.
juice, more to taste 1/2 tsp dijon mustard 1/4 c extra-virgin olive oil 1/3 c grated ParmigianoReggiano cheese, more for garnish freshly ground black pepper
Drizzle kale with 1 1/2 tablespoons of dressing. Toss gently until the leaves are lightly coated evenly. Sprinkle the cheese over and toss again to blend. Garnish with extra cheese and a sprinkle of pepper.
Steamed Pork Buns (Jing Char Siu Bau) SAUCE 1 TBSP oyster sauce 1 1/2 tsp dark soy sauce 2 tsp ketchup 2 1/4 tsp sugar pinch freshly ground white pepper 2 1/4 tsp tapioca flour 5 TBSP chicken stock DOUGH 2 1/4 c all-purpose flour 3 1/2 tsp baking powder 1/2 c sugar 6 TBSP milk 3 TBSP water 2 1/2 TBSP peanut oil BUNS 1 TBSP peanut oil 1/2 c onion, diced into 1/4 in. pieces 3/4 c barbecued pork,* cut thinly into 1/2 in. square pieces 1 1/2 tsp gin 1/2 tsp sesame oil
Steamed Pork Buns (Jing Char Siu Bau) SAUCE: In a small bowl, combine the ingredients. Set aside. Heat a wok over high heat (40 sec). Add the peanut oil and, using a spatula, coat the wok with it. When a wisp of white smoke appears, add the onion. Lower the heat to medium and cook (5 min) until the onion browns. Raise the heat, add the pork, and cook, stirring (2 min). Add gin and mix well. Stir the sauce and pour into the wok. Stir and mix (1 1/2 min) until sauce thickens and turns brown. Mix in sesame oil. Turn off the heat and transfer mixture to a shallow dish. Cool to room temperature, then refrigerate - uncovered (4 hrs) or covered (overnight). DOUGH: Mix flour, baking powder, and sugar together on a work surface. Make a well in the center and add the milk gradually, using your fingers to combine it with the flour mixture. When the milk is absorbed, add water and work the dough with your fingers. Add the peanut oil and continue to work with your fingers. Gather the dough in one hand and knead with the other (12-15 min). If dry, add 1 tsp water at a time. If wet, sprinkle work surface with flour. When dough is elastic, cover with a damp cloth and allow to rest (1 hr). BUNS: Roll the dough into a cylinder (16 in. long) and cut into 1 in. pieces. Roll each into a ball. Work with one at a time - cover those not being used with a damp cloth. Press a ball down lightly. With your fingers, press into a well-like shape. Place 1 1/2 TBSP filling into the well, close and pleat until enclosed. Repeat for all 16 balls. Place on 2 1/2 in. squares of wax paper and place in a steamer at least 2 in. apart. Cover and steam (15-20 min). Turn off heat, remove buns, and serve.
Barbecued Pork (Char Siu) 4 1/2 lbs. lean boneless pork loin 3 TBSP dark soy sauce 3 TBSP soy sauce 1/2 c honey 1/2 tsp salt 3 TBSP oyster sauce 2 TBSP gin 2 TBSP hoisin sauce 1/8 tsp freshly ground white pepper 1 1/2 cakes wet (or red) preserved bean curd 1 tsp five-spice powder
Line a roasting pan with foil. Place the pork strips in a single layer at the bottom of the pan. In a small bowl, combine all the other ingredients. Pour over the strips. Coat well and marinate (4 hours) or overnight in the refrigerator. Heat oven to broil. Place the roasting pan in the broiler about 4 in. from the heat. Roast (30-50 min). During cooking, baste the pork 5-6 times and flip it over 4 times. Test for doneness by removing one strip of pork and slicing to see if it is cooked through. If the sauce dries out, add some boiling water to the pan. When the meat is cooked, remove from the pan, allow to cool, and refrigerate until ready to use.
Shrimp Dumplings (Har Gau) 1/4 lb. piece pork fat 1/2 c boiling water 1/2 lb. shrimp, shelled, deveined, and diced 3/4 tsp salt 1 tsp sugar 1 medium egg white, beaten 1 1/2 TBSP tapioca flour 1 1/2 tsp oyster sauce 3/4 tsp sesame oil pinch freshly ground white pepper 1/4 c fresh water chestnuts, peeled, finely diced 1/4 c finely sliced scallion, white parts only 2 TBSP bamboo shoots, finely diced DOUGH 1 1/3 c wheat starch 2/3 c tapioca flour 1/4 tsp salt 1 c plus 3 TBSP boiling water 2 TBSP peanut oil
Shrimp Dumplings (Har Gau) FILLING: Place the pork fat in boiling water until fully cooked and translucent (30 min). Remove, place in a bowl, run cold water over it, and allow to stand for several minutes. Remove, dry with paper towels. Cut 2 TBSP of fat into 1/8 in. dice. Reserve. Place the shrimp in an electric mixer. Start the mixer and add salt, sugar, egg white, tapioca flour, oyster sauce, sesame oil, and white pepper - mixing thoroughly after each ingredient. Add the pork fat, water chestnuts, scallion, and bamboo shoots. Combine evenly and thoroughly. Remove the mixture, place in a shallow dish, cover and refrigerate (4 hrs or overnight). DOUGH: In the bowl of an electric mixer, place the wheat starch, tapioca flour, and salt. Start the mixer and add the boiling water. Add the peanut oil and mix thoroughly. If too dry, add 1 tsp boiling water. Continue to mix until a ball is formed. Remove from the bowl, knead a few times, and divide into 4 even pieces. Place each in a plastic bag to retain moisture. DUMPLINGS: Oil surface before working dough. Soak a paper towel in peanut oil and repeatedly run blade through it to ensure cutting utensil stays oiled. Roll each piece of dough into a cylinder 8 in. long. with a 1 in. diameter. Cut into 1/2 in. pieces. Work with one at a time - keep the others covered with plastic. Roll each into a small ball and press down with your palm to flatten. Press flatter with the back of your knife, if needed, to create a round with 2 1/2 in. diameter. Place 1 1/2 tsp filling in the center of each round and fold in half (like a crescent). Hold securely and pleat outside until completely closed and sealed tightly. Oil a steamer, place in, cover and steam (7 min). Remove from heat and serve.
Cook & Sell Dumplings (Siu Mai) 10 chinese black mushrooms, soaked in hot water (30 min), rinsed, dried, stems discarded, caps cut into 1/4 in. dice 3/4 lb. coarsely ground pork 1/2 lb. shrimp, shelled, deveined, and diced 3/4 tsp salt 2 tsp sugar 1 TBSP peanut butter 1 TBSP peanut oil 1 1/2 TBSP oyster sauce 2 TBSP cornstarch 1 tsp sesame oil pinch freshly ground white pepper DOUGH 1 1/4 c all-purpose flour 1/2 tsp baking soda 2 eggs 2 TBSP water 1/3 c cornstarch, for dusting
Cook & Sell Dumplings (Siu Mai) In a large bowl, combine all ingredients (except the dough ingredients) and mix until it has a smooth, even consistency. Place in a shallow dish and refrigerate uncovered (4 hrs) or covered (overnight). DOUGH: Mix flour and baking soda together on a work surface. Make a well in the center and add eggs, using your fingers to combine with the flour. When the egg is absorbed, slowly drizzle in the water, mixing as you do, until combined thoroughly. Knead (5 min) or until elastic. Set aside, covered with a damp cloth (4 hrs). Dust the work surface with cornstarch. Roll out the dough with a rolling pin to make a 1/4 in. thick sheet. Pick the sheet up and dust the surface again with cornstarch. Roll again until 1/8 in. thick. Wrap dough sheet around a dowel to prevent from tearing so you can lift it up and dust the work surface again. Roll the dough once more, as thinly as possible. Pick up again (using the dowel) and dust the surface yet again. Carefully roll out the sheet until it reaches 21 inches square. Cut 3 1/2 in. squares from the sheet. As you cut, sprinkle each with cornstarch (to prevent sticking) and stack. *dough more elastic if made the night before and stored in the refrigerator DUMPLINGS: Place 4 tsp of filling in the middle of each square. Hold the filling in place and gradually turn the dumpling, flattening the filling on top to create a basket shape. Pack down the filling and smooth the top of the dumpling. Tap the bottom lightly on the work surface to flatten so it will stand. Place in a steamer, cover, and steam (7 min). Turn off the heat and serve.
Vinegar Soy Sauce (See Cho Yau) 1 TBSP dark soy sauce 1 TBSP soy sauce 1 1/2 TBSP chinese white rice vinegar 1 TBSP hot pepper oil* Combine all ingredients in a bowl. Mix well, allow to rest (30 min).
Hot Pepper Oil 1/2 c hot red pepper flakes 1/3 c sesame oil 1/2 c peanut oil For future use: Place all ingredients in a large jar and mix well. Close tightly and place in a cool, dry area (1-2 weeks). Store refrigerated up to 6 months. For instant use: Place the hot pepper flakes in a bowl. Bring the peanut and sesame oils to a boil and pour over flakes. (Be careful of fumes, do not put your face over the bowl). Ready to use when cool. *The longer it is stored, the more potent it becomes.
Spinach Pancakes 1 c packed fresh spinach 1 c buttermilk 1 large egg 1 TBSP oil 1 c whole wheat flour 1 TBSP sugar 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt In a blender, combine spinach, buttermilk, egg, and oil until smooth. In a separate bowl, whisk together the remaining ingredients. Stir the wet ingredients into the dry ingredients until just combined. Heat a large pan or griddle over medium heat and grease with butter or oil. Pour about 1 TBSP of the pancake mixture onto the griddle, making as many pancakes as will fit. Cook (2 min). Flip the pancakes, cook for one minute longer, and serve.
Stir Fried Lamb with Leeks MARINADE: 2 tsp sesame oil 2 1/2 tsp dark soy sauce 1 1/2 tsp dry sherry 1 tsp chinese white rice vinegar 1 1/2 tsp sugar 1/4 tsp salt 1 1/2 tsp cornstarch pinch freshly ground white pepper
1/2 lb. lean lamb fillet, cut into slices (2 in. x 1 1/2 in.) 3 TBSP peanut oil 1/4 tsp salt 3/4 lb. leeks, washed thoroughly, trimmed, cut into 1 1/2 in x 1/4 in. pieces 4 tsp fresh ginger, minced 1 TBSP dry sherry 1 tsp cornstarch, mixed with 3 TBSP chicken stock 1/2 tsp sesame oil
In a large bowl, combine marinade ingredients. Place lamb in marinade and let rest (1 hr). Heat a wok over high heat (1 min). Add 1 1/2 TBSP peanut oil and coat the wok with it using a spatula. When a wisp of white smoke appears, add the salt and leeks. Cook, stirring (1 min). Turn off heat, remove leeks, and reserve. Wipe off the wok and spatula. Heat wok over high heat (40 sec) and add remaining 1 1/2 TBSP peanut oil. Again, coat the wok with the oil using the spatula. When smoke appears, add ginger, stirring briefly, then the lamb and marinade. Spread in a thin layer and cook (1 min) before turning. Add wine and stir. Add the reserved leeks and cook, stirring (1 min). Make a well in the center. Stir the cornstarch-stock mixture, pour in, and mix thoroughly. Cook, stirring (1 min). Turn off the heat. Add sesame oil and mix well. Serve on a heated platter.
Singapore Noodles 2 qts. hot water 6 oz. very fine dry rice noodles 1 TBSP peanut oil 1 garlic clove, minced 1 1/2 TBSP curry powder, mixed with 1 1/2 TBSP cold water 2 1/2 TBSP cold water 2 beef bouillon cubes 1/4 c peanut oil 1 (1/4 in. thick) slice fresh ginger 1/2 c celery, julienned 1/3 c carrots, julienned 2 fresh water chestnuts, peeled, julienned 1/2 c green bell pepper, julienned 1/2 c mung bean sprouts 3 scallions, trimmed, cut into 1 1/2 in. pieces 1 garlic clove, minced 6 large shrimp, shelled, peeled, deveined, quartered 3/4 c barbecued pork, julienned 1 TBSP oyster sauce
Singapore Noodles (Prepare the noodles at least 2 1/2 hrs. before cooking this dish). Place 2 qts. hot water in a bowl. Place the rice noodles in water. Allow to soak (20 min). Drain water and loosen the noodles to dry. Heat the 1 TBSP peanut oil in a saucepan over high heat. Add 1 garlic clove and stir. When the garlic browns, add the curry mixed with water. Stir and cook (1 min). Add cold water and mix. Stir in bouillon cubes. Cover and cook (10-15 min), stirring 3-4 times until blended. Set aside. Heat a wok over high heat (30 sec). Add 1 TBSP peanut oil and coat the wok with a spatula. When a wisp of white smoke appears, add the ginger and stir (30 sec). Add all vegetables and cook, stirring (2-3 min), until colors brighten. Remove from wok and reserve. Wipe wok and spatula clean. Heat again over high heat (20 sec) and add another TBSP peanut oil, coating the wok with the spatula. When wisp of smoke appears, add garlic. When garlic turns light brown, add the shrimp and cook, stirring (20 sec), until pink. Add the pork and cook, stirring (30 sec). Add oyster sauce and mix well. Add reserved curry mixture and stir together completely. Turn off the heat, remove the contents of the wok and reserve. Wipe the wok and spatula clean. Heat over high heat (45 sec) and add final 2 TBSP peanut oil, using spatula to coat. When smoke appears, add noodles, separating with chopsticks. Lower the heat if they start to burn. Cook (5 min) until very hot. Add shrimp-pork-curry mixture and combine well. Add vegetables and stir to mix thoroughly. When well combined, turn of the heat and serve.
