Recipe Index (by Ingredients)

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Recipes that include soy sauce

Basic Mei Fun

Sunday, March 28, 2010

Since I don’t have a kitchen, I’ve been spending lots of time in my mom’s kitchen, which explains all the Chinese recipes up recently. Every time we get together to write down one of her recipes, we discuss which one we’ll do next time. As we brainstormed, my mom started thinking we shouldn’t do certain recipes because she felt like my non-Chinese audience might not like it. Things like tripe, pig feet, duck feet, pig ears, or innards might be unappetizing to some. Dishes with fermented flavors or unfamiliar textures might be hard to handle. I thought about it and decided that I want to share as much as I can, and you can decide which recipes you want to make, right?

plate of basic mei fun

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Soy Sauce Chicken

Wednesday, March 17, 2010

Have you been to a Chinese restaurant with a variety of meats dangling in the window? (If not, read this later and run to Chinatown now!) It’s usually roast pork, crackling pork, roast duck, ginger (white) chicken, and soy sauce chicken. Sometimes, there’s pork intestines or other innards. You can buy any by the pound or have the classic workmen’s lunch: San Bao Fan. The rough translation would be Three Specialties (Treasures) Rice, a choice of 3 of the meats over rice. There’s usually a vegetable included and sometimes a stewed egg.

Soy Sauce Chicken with Baby Chinese Broccoli 3

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Fancy Crab Fried Rice

Tuesday, January 5, 2010

There are so many versions of fried rice. I’m not even going to try and guess how many there are. Yet, what makes it a fried rice? My mom once told me that the very basic Chinese version is just scallion, egg, and rice. That’s all you need for fried rice and any other additions are your choice.

Fancy Crab Fried Rice 4

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Hot & Sour Soup

Wednesday, December 16, 2009

I consider Hot & Sour Soup a stuffy nose remedy. Like wasabi, it instantly opens the flood gates, and for a heavenly 10 minutes after drinking this soup, you can breathe, through both nostrils if you’re lucky.

Hot & Sour Soup 5

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Chicken or Turkey Pasta Salad

Friday, November 27, 2009

One of my go-to recipes is a Chicken & Cucumber Pasta Salad that I posted way-way back. I’ve tweaked it and played with it many times, and you can too, though the reason I thought to post it now, is because it’s a great way to use up left-over Thanksgiving Turkey. The Asian flavors make it so drastically different, you won’t even recognize that ceremonial bird.

Chicken and Cucumber Pasta Salad

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Stuffed Peppers with Black Bean Sauce

Saturday, October 24, 2009

Marc at No Recipes started Blog Away Hunger, a way for us to contribute to a great cause while cooking and blogging. The idea is to make a meal that is cheaper than your usual meal and donate the rest to World Food Programme. Easy!

I’ve been wanting to participate for a while now, but I’ve been waiting for the perfect recipe. I wanted it to be cheap (the cheaper it is, the more I can donate) and I wanted it to be a complete meal with protein, veggies, and carbs. It should be filling and delicious, a good cost-saving way to feed any family.  Growing up, my mother never let us leave the table without a balanced meal. We couldn’t pick out the veggies, or leave pieces of rice. She taught us early on not to waste. Taught may not be the right word there, more like beat it into our skulls. In any case, these Stuffed Peppers with Black Bean Sauce was always a favorite of my brother’s and this complete meal is so cheap to make. I’m estimating $4.50 for 2 people: $3 for peppers, $1 for ground pork, 50 cents worth or sauce and rice. I don’t know how much we usually spend on meals. It really varies, but let’s say $20 for the two of us, so I’ll be donating $15.50. Don’t forget to check out Marc’s page on Blog Away Hunger.

Stuffed Peppers with Black Bean Sauce 6

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Diabetes Cooking For Everyone

Friday, August 28, 2009

When I was asked to review  Diabetes Cooking For Everyone, by Carol Gelles, I couldn’t decide on which recipes to test. So, I left it up to you to vote for 3 out of 9 recipes. Here are the results:

  1. Afghan Lamb with Spinach – 49.1%
  2. Kasha with Walnuts and Mushrooms – 40.4%
  3. Chicken en Brochette with Orange Marmalade and Sherry Marinade – 35.1%

Before I get to reviewing the recipes where I will do my best to be objective, you should know that I cannot be completely objective about Carol. She is my friend and mentor. One day I will write a post all about her when I can gather up all the words I need to express my admiration, gratitude, and love. For this book, all you need to know is that she is an award winning (IACP/Julia Child Cookbook Award and James Beard Award) cookbook author , professionally trained nutritionist, and a type 2 diabetic.

*Recipes are shown here with Carol’s permission.

Afghan Lamb with Spinach 5

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Vegetarian Fish

Tuesday, August 25, 2009

I hope you made the Cold Noodles with Peanut Sauce yesterday and have left-over sauce, because that wonderful peanut sauce is also used for this dish, Vegetarian Fish. It’s another perfect summer time food because it is served cold or at room temperature. The mung bean sprouts are crunchy and refreshing, held together by the light and thin bean curd sheets.

Vegetarian Fish 3

I’m not entirely sold on the name Vegetarian Fish but that’s just the literal translation from Chinese. Vegetarian Fish (and another one called Vegetarian Duck that I will post too) is basically a filling wrapped in bean curd sheets. It has nothing to do with fish at all and is truly vegetarian.

Having never cooked with bean curd sheets before (but eaten it countless times), I was shocked at how incredibly easy it us to use. I stood there with my mouth gaping open as my mom assembled this dish, 1, 2, 3…Why had I waited so long to use bean curd sheets? I love the way it tastes too. Imagine taking tofu, which I adore, and making it into the thinnest of crepes, with amazing elasticity, so that you can wrap anything inside. It’s a blessing!

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Cold Noodles with Peanut Sauce

Monday, August 24, 2009

Cold Noodles with Peanut Sauce in bowl 2

Cold Noodles in Peanut Sauce is an extended family favorite. And by “extended family”, I mean all our cousins, second cousins, all the kids in the neighborhood I grew up with, and basically anyone who’s met my mother. Everyone just loves this dish. My mom has been making it for every barbecue as far back as I can remember, and for all the birthday parties that ever graced our backyard. I remember times when she had to keep on making more as the party was going because it kept getting devoured. But, it’s so easy that you can just whip it up in no time, while a screaming load of kids run around.

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Garlicky Seaweed Knots

Thursday, August 20, 2009

Most people are more familiar with the seaweed salad at Japanese restaurants, but there’s also a Taiwanese seaweed salad that is extra garlicky, with the tang of sweet and sour. At Taiwanese restaurants, I usually see this dish made with seaweed strips, which is how my mom started making it when we were kids. At some point, she decided to use seaweed knots instead and I liked it even more. It’s extra bouncy where the knot is and I get pretty addicted to the chewing of them.

Garlicky Seaweed Knots 2

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