Here is my personal variation on a Chinese favorite, Cashew Chicken. Instead of chicken, I used rabbit, and it turned out awesome. I like to put a little red pepper to bring out the favor. So here’s the latest in my cooking video series. Enjoy. Continue reading “Cashew Rabbit”
Here’s another family favorite. The tofu gives the dish a nice light flavor, and it it is served in a rather soupy sauce. This goes great over white steamed rice. The kids in my family love it too. Hopefully, Teddy and Jesse will grow up to love this dish. Additionally, this is truly a home style recipe and it is not commonly found in even the most authentic recipes. A similar recipe found in some restaurants is called Ma Pa Tofu, but the difference is that my recipe is not spicey. This video is also a little different because I am using Camtasia Studio instead of Windows MovieMaker which I have now sworn off. Continue reading “Ground Beef and Tofu”
Here is an awesome recipe that I make probably at least once a week. It is really fast and easy and it turns out delicious. Some people say that the absolute best way to eat a fish is steamed. I agree. The fish turns out so tender and light.
In Brazil, I use a fish called Namorado which means “boyfriend” in Portuguese. In the US, I usually use sea bass which is about the same size as namorado and also the same white flakey meat. Chinese style fish almost always includes the head and the tail. You can also do the same recipe with fish filets but you just need to steam it a little less time.
After it is done, just served it with steamed rice and it is ready to go. Here’s a quick tip. One of the absolute best parts of the fish is the cheek which is right behind the gill. Enjoy. Continue reading “Chinese Steamed Fish”
Here is one of my favorite Chinese recipes of all time. It is a delicious recipe that can be founded in almost all Chinese restaurants. Also, this is a recipe that freezes really well if you follow the trick which I show in the video. Once they are frozen, you can have a great meal in less than 10 minutes after pulling from the freezer.
This recipe also brings back a lot of memories from my childhood. It is quite the production to make potstickers and our entirely family would work together to make a monster meal of potstickers. My Dad and one of my brothers would make the skins and my Mom and I would wrap the potstickers. It was a miniature assembly line.
My grandmother who recently passed away also made her version of potstickers and contributed to the recipe. The recipe is a family recipe that has been handed down from the generations and also quite different than the potstickers you get in the restaurants. Enjoy. This batch turned out delicious. Continue reading “Chinese Potstickers – Gyoza”
Here’s my second cooking video. This one is a curry beef recipe which my mother originally typed for me on a real type writer when I went to college. I have since modified the recipe to make it my own. It is a really good recipe because it freezes really well. That is, place the left overs in the freezer, and it survive well in the microwave after a reheat.
The key ingredients are:
- Beef sliced in one inch slices
- Sliced ginger
- Chopped green onions
- Marinate of corn starch, cooking wine and soy sauce
- Curry powder
- Chopped cilantro (garnish)