My Home Recipe

CP told me crab is one of the must eat food if you are in Japan. She blog about the big crab in her blog before, I am very interested to taste it actually. However, spend few thousand to travel to Japan seems like a bit crazy huh? Haha..I think I better get my stir-fried fresh squid. Better than nothing ..haha

This would be a food that prefect match with beer. It is very crispy and taste a little bit salty and spice. Previously, this was a must dish for me when I have a gathering with friends and enjoy a cup of cold beer. I still remember the fun gather with friends and we chat non-stop for the whole night.

Sign..time flies, now I no longer has chance like this..no more time to spend with friend after get married.

My favorite seafood! I love to eat prawn, no matter how it cooked! I like tom yam prawn, sour and spicy prawn, deep fried prawn, even a plain steamed prawn would be the best food for me as well.

Forget to introduce above dish haha…it is a dried fried prawn that stir-fried with spicy and bean souce. very tasty. I could finish 2 bowls rice with only this dish.

I never think of Talapia could cook with this method. Usually I will just steam the talapia and topping with chili  & soy bean sauce. But this is the first time I have this..Talapia serves in Claypot, well, actually nothing special in the claypot. I didn’t see it increase the tasty also. Maybe this is one of the way to keep the fish in hot for longer time just like what we usually put a small candle under the iron place when serves steamed fish.

Ingredients:
1 sm Onion, cut into 1-inch cubes
1 lb Jumbo shrimp (21-25 per lb)
1 Bell pepper, cut into 1-inch cubes
1 tbsp Fermented black beans
1/2 tsp Sugar
2 Garlic cloves, minced
Big pinch white pepper
1 Quarter-sized slice fresh -ginger, peeled, minced
1/2 tb Light soy Sauce
3/4 c Chicken stock
1 tb Shao Hsing Rice wine, or dry sherry
2 tsp Cornstarch, blended with 1 -tbsp water
2 tbsp Peanut or corn oil
1 lg Egg, lightly beaten
1/2 tsp Salt
1 Green onion, chopped
6 oz Ground Pork butt
1 tsp Asian sesame oil

How To Cook:

1. Shell and de-vein the shrimp.
2. Butterfly shrimp by slicing them down the length of the back, stopping just above the tail.
3. Rinse with cold water and blot dry.
4. Cover the black beans with lukewarm water; let soak for 5 minutes. Drain.
5. Combine with the minced Garlic and ginger; gently crush into a paste. Mix in the wine; set aside.
6. Place a wok over medium-high heat. When Hot, drizzle in half of the oil.
7. Add the shrimp and stir-fry until they begin to curl and turn bright orange, about 1 minute. Remove to a dish and keep warm.
8. Reheat wok over medium heat; add remaining tbsp of oil and the salt.
9. Add the black Bean paste and saute a few seconds until it becomes aromatic. Increase heat to medium-high.
10. Add the Pork and stir-fry until the morsels are no longer pink, about 3 minutes. Add onions, peppers, Sugar, white pepper and soy Sauce; toss together until the Vegetables begin to soften, about 1 minute.
11. Add the stock and keep tossing until it comes to a boil. Stir the cornstarch mixture to
    recombine, then drizzle into the center of the work, stirring constantly, until mixed.

Ingredients:
18 large shrimp, peeled and de-veined
salt and pepper, to taste
1 Egg white
1/2 tsp. cornstarch
2 cups oil
1 clove Garlic, chopped
1/2 c diced onion
1-1/2 cups sliced water chestnuts
1/2 c sliced mushrooms
chopped scallions

~~Hot Sauce~~
4 garlilc cloves, minced or pressed
1/2 c chopped scallions
2 fresh chiles, seeded and finely chopped (or to taste)
3 tbsp Rice vinegar
2 tbsp tamari soy Sauce
1-1/2 teaspoons cornstarch
1 tbsp brown Sugar
2 to
3 tbsp Rice wine

How To Cook :

1. Marinate the shrimp in salt, pepper, Egg white and cornstarch for 30 minutes.
2. Heat wok Hot and dry.
3. Add oil. When just beginning to smoke, add shrimp, stirring quickly so that pieces separate.
4. After 2 minutes, drain through colander or sieve, reserving 2-3 tbsp. oil.
5. Prepare the Hot Sauce by combining all the ingredients.
6. Return reserved oil to wok.
7. Add Garlic and onion, letting them brown slightly.
8. Add water chestnuts, mushrooms and shrimp.
9. Blend in Hot Sauce and flip contents of wok for 1-2 minutes or until everything is Hot.
10. Place on serving platter and sprinkle with chopped scallions.

Ingredients:
2/3 cup soft cream cheese with herbs.
1 tbsp chopped oil pack sun-dried tomatoes.
2/3 cup imitation crab meat (about 4 OZ).
4 beef top loin steaks, cut 1 inch thick.
1 tsp cracked black pepper.
1 tbsp chopped fresh chives.

How to Prepare:

1. Preheat grill to medium.Stir seasoned cream cheese to soften.
2. Add sun-dried tomatoes. Stirin crab meat. Set aside.
3. Trim fat from steaks. Sprinkle both sides of steaks with the cracked pepper.
4. Grill steaks to desired doneness, turning once halfway through grilling.(allow 8-12 minutes for med-rare and12-15 for med-doneness).
5. Top with cheese mixture just after turning.
6. Sprinkle with chives.

Ingredients :
6 oz Cooked chicken cut into strips (or 1 pkg Louis Rich Chicken strips)
1 tbsp Olive Oil
1 c red or green bell pepper (cut into strips or chunks)
1 c carrots (sliced lengthwise in 3” long strips)
1/4 Lemon-herb Stir-fry Sauce
3 cups cooked rice (prepare per package directions)

How To Cook :

1. Heat oil in pan and cook vegetables on med heat for about 5 min or until vegetables are crisp tender.
2. Add the chicken and the Lemon-herb sauce, mix well, cover and simmer about 2 minutes or until heated thoroughly, stirring occasionally.
3. Spoon over cooked rice and serve (noodles may be substituted for rice if desired).

Ingredients:
1 can salmon (red or pink is more attractive)
2 tablespoons horseradish — mounded, squeezed
8 ounces cream cheese — softened
Salt — to taste
1/2 cup nuts — chopped

How to Prepare:

1. Blend all ingredients except nuts (use a food processor if you want a smoother texture); chill. Roll in nuts before serving.
2. Here’s an excellent variation on the traditional cheese ball.
3. It’s quick and easy to prepare, so providing an elegant-tasting appetizer for dinner guests doesn’t have to be a chore–the only other thing you need is a box of crackers.
4. Note that red or pink salmon lends an attractive color.
5. You can omit the nuts, if you prefer.
6. The ball keeps 2 to 3 days. Serves 4-6.

Ingredients:

SAUCE:
1/2 cup roasted red peppers — 1/2 - 3/4, drained 1 1/2 teaspoons dried dill weed
2 teaspoons garlic — fresh, finely chopped
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup sour cream

TUNA:
2 thick tuna steaks — (1″)
1 tablespoon Olive Oil
1 teaspoon paprika
1 teaspoon chili powder

How to Prepare:

1. Prepare grill, heat until coals are ash white.
2. Cut each tuna steak into 2 pieces.
3. Combine oil, paprik & chili powder in small bowl.
4. Brush onto both sides of tuna. Place tune on grill.
5. Grill, turning once, until fish flakes easily with fork (8-12 mins).
6. Meanwhile, combine all sauce ingredients EXCEPT sour cream in 5 cup blender or food processor fitted with metal blade.
7. Blend at high speed until smooth (30 seconds).
8. Pour pepper misture into 1 qt saucepan.
9. Stir in sour cream with wire whisk.
10. Cook over med heat until heated thru, 1-2 minutes.
11. Spoon sauce onto serving plates, top with tuna.