Posted on 06/01/2016 4:45:27 PM PDT by Jamestown1630
This week: Quick Chinese At Home; and Shag Dancing!
(If you would like to be on or off of this weekly cooking ping-list, please send a private message.)
-JT
Your soup sounds luscious.....a must-make.
I’m lucky....I have a banquet of take-out places close-by.
If I tried dancing like that I would have to make the soup to soak my feet in after the dance.
The first time I showed those videos to my husband, he was intrigued and had a few steps down in minutes. My performance was, alas, less spectacular ;-)
-JT
We live 20 miles from town, so no delivery for us. I make pretty good egg drop soup, but my favorite is hot and sour soup. Any good recipes would be appreciated. Our local Safeway is now carrying lemon grass, which is needed for the soup.
My wife says I was never light on my feet but after a couple of cocktails who cares?
We are having chicken malibu sandwiches and curly fries tonight.
That is like take out isn’t it?
Ya forgot the MSG. Just slightly neurotoxic, but oh so tasty!
I like Hot and Sour from the restaurants, and we tried making it once; but we used a recipe that required something called ‘Black Vinegar’, apparently a Chinese type of vinegar. It had a weird taste, not like what we were used to. If you have time, please tell us your recipe.
Our local stores have lemongrass now, as well; but I’ve found it hard to work with - it’s always very hard and dried-out, and without much flavor.
You can get powdered lemongrass, though; I have some but haven’t tried it yet:
http://importfood.com/sphb4001.html
-JT
Well, trying to make it healthier was sort of the impetus behind making our own ;-)
-JT
I do a chicken or beef stir-fry. Not in the least bit authentic but what it lacks in authenticity it more than makes up for in cornstarch.
LOL!
(I think most of what we get in Chinese restaurants in America, isn’t very ‘authentic’; but some of it is darn tasty ;-)
I think my favorite Chinese restaurant food - and the first one I ever had - is Egg Foo Yung. My Dad learned to like it after the War, when he was staying for a time in Sausalito. When he got back home, he found it in Chinese Restaurants here, and taught us to like it.
-JT
I own both a full service family bakery and a European style chocolate shop,,,,,,, what would you like?
Easy Chinese Hot and Sour Soup
Here’s a Hot and Sour Soup recipe that we like a lot.
We use to eat out a lot just for this soup. Making it at home saves a lot of money. It tastes very close to what you get at a Chinese restaurant. All of these ingredients should be available at most U.S. supermarkets, some in the Asian foods section. The white pepper and sesame oil are the “secret” ingredients that seem to give the authentic taste.
Easy Chinese Hot and Sour Soup
4 cups of chicken broth
4 tablespoons soy sauce
1/4 cup cooked shredded chicken or pork (canned chicken ok)
1/2 cup drained canned mushrooms (type of your choice), sliced or diced
1/4 cup canned bamboo shoots, drained and julienned
1/2 tablespoon Thai Chili Garlic Sauce (Tabasco Sauce and a little garlic powder as a substitute is ok)
1/4 teaspoon ground white pepper
2 tablespoons cornstarch and 2 tablespoons cold water
1 egg, beaten
3 oz firm tofu, cut into 1/4 inch dice
2 green onion stalks, diced (including green tops)
1/4 cup distilled white vinegar
1/2 teaspoon toasted sesame oil
Bring chicken broth to a simmer in a 2-quart saucepan.
Add soy sauce, meat, mushrooms, bamboo shoots, Thai Chili Garlic Sauce and white pepper.
-Simmer for five minutes.
-Combine two tablespoons of cornstarch with two tablespoons of cold water in a cup. Stir until mixture is smooth. Add cornstarch mixture to soup and stir well.
-Simmer for 2 or 3 minutes until soup is thickened.
-Beat egg in a cup until yolk and white are combined. Pour beaten egg slowly, in a fine stream into soup. Stir soup several times.
-Wait 30 seconds.
-Add tofu and green onions to soup. Stir well. Remove from heat.
-Add distilled white vinegar and sesame oil.
-Stir a few times and serve.
Makes about 4 cups.
It certainly is; but what’s a ‘Chicken Malibu Sandwich’?
-JT
Chinese Style Steamed Pork Buns
This is one of my favorite recipes. All of the ingredients
may not be strickly authentic, but this turns out really good
and I think it tastes like what you get at a Chinese restaurant.
Steamed Buns:
1 1/2 cups warm water (95°F to 105°F)
3 teaspoons active dry yeast (or 1 packet)
3 tablespoons granulated white sugar
4 cups all-purpose flour
2 tablespoons cooking oil
1 teaspoon baking powder
1/2 teaspoon salt
Bun Filling:
1 cup (about 8 ounces) shredded cooked pulled pork or chicken (canned ok)
1/2 cup barbeque sauce
1 tablespoon soy sauce
1 tablespoon cooking oil
1 tablespoon granulated white sugar
1 tablespoon teriyaki sauce
1 teaspoon garlic chili sauce
1/4 teaspoon Chinese five spice powder
1/4 teaspoon toasted sesame oil
Steamed Buns:
1. Stir yeast and 1 tablespoon of sugar into 1-1/2 cups of warm water (95°F to 105°F).
Let stand for 15-minutes.
2. Mix yeast water, 2 more tablespoons of sugar, flour, cooking oil, baking powder and salt in mixing bowl. Stir until dough forms.
3. Knead dough for 10-minutes.
4. Allow dough to rise in a warm place for 1-1/2 hours.
5. Punch dough down and divide into 12 pieces.
6. Roll each piece of dough into a ball, then flatten into a 6-inch circle.
7. Place about 1 to 1 1/2 tablespoons of meat mixture in center of dough and pull dough up over filling and pinch seams closed to form filled bun.
8. Place buns on individual 4-inch x 4-inch pieces of parchment paper.
9. Allow to rise in warm place 1 hour, until doubled in size.
10. Steam buns, in steamer, over boiling water for 20-minutes or use electric steamer.
11. Remove from steamer. When cool enough to handle, remove parchment paper from bottom.
12. Serve warm.
Bun Filling:
1. Place all ingredients in food processor.
2. Process until ingredients are blended and chopped fine.
3. Use 1 to 1 1/2 tablespoons of mixture per bun.
Makes 12 steamed pork buns
I think my favorite food in the world is a good loaf of dense, crusty bread; crispy on the outside and nice and ‘hole-y’ on the inside; with lots of good butter.
But I like really dark, bitter chocolate, too :-)
-JT
FOR 1:
1 breaded chicken breast, 3 oz. boneless 2 oz. shaved ham (very thin) 1 oz. 1 slice processed sliced Swiss cheese 1 hamburger bun FOR 40: 40 breaded chicken breasts, 3 oz. boneless 5 lbs. shaved ham (very thin) 2 1/2 lbs. process sliced Swiss cheese 40 hamburger buns
Shave ham. Place in pan. Keep warm on grill (not hot). Deep fry boneless chicken breast. Place hot cooked chicken breast on bottom half of hamburger bun.
Top chicken with ham then cheese slice. Place in broiler 3 to 5 minutes until cheese starts to melt. Top with bun. Serve immediately or wrap in foil and place in warmer. I like hot sweet mustard, lettuce and tomato on them. |
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Add a slice of pineapple and go Hawaiian.
That’s it. I can’t take it anymore. What is the creme filled pastry with chocolate drizzled on it? I am pulling a complete blank.
I am so frustrated I am going to have to make some pistachio pudding crepes.
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