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. More »
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. More »
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. More »
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. More »
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. More »
Welcome to my first cooking video. I am really excited about making it. The main reason is that I love YouTube. It is so awesome. Whatever you might want to learn, there are hundreds if not thousands of videos waiting to show you how. Mainly I use it for learning new songs on guitar and also cooking. So in that spirit, I decided that I should share some of my favorite recipes and how I make them on YouTube.
One of my favorite Chinese vegetables in Bok Choy. I like to put it in soups, and many Chinese recipes. Unlike many other vegetables, both the leaves and the stems are tasty in their own unique way. Perhaps, one of the best Bok Choy dishes is beef/chicken with oyster sauce. I was having a problem that each time I cooked this dish, the dish would turn out very runny, and the delicious oyster sauce was diluted. After many starts and stops, I finally figured out some of the intricacies of cooking with Bok Choy. More »
I’ll put this recipe in the category of tasty and fast. The recipe is literally 30 minutes from preparation to food on the table. I like this recipe also because I invented it. It is fashioned around many similar recipes that you can order in most authentic Chinese restaurants. More »
I have always loved to cook ever since I had to cook for myself in college. My goal has always been to cook better food than I was able to buy at a restaurant. Once I moved to South Dakota, this became a very simple task since there were not very many good restaurants in the surrounding areas. But now that I was at Gateway, there was a very practical matter. Since I was working so many hours, I had little time to cook. So therefore, I started cooking in mass quantities on the weekends, and then freezing as much as possible. For me a good recipe is not only delicious but also should freeze and microwave well. More »
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