Pan-Seared Duck with Blueberry Glaze

Many years ago, I enjoyed a succulent pan-seared duck breast at a restaurant in Hong Kong. As someone who grew up eating duck as a main-stay at any Chinese meal, it was not one of those unfamiliar tastes to me. What was different about this pan-seared duck breast, was that it was made in a European manner. Then, adding to it blueberry sauce, it cut out any gaminess in the flavour, and actually enhanced the flavour of the marriage between poultry and fruit.

I have long enjoyed fruit with poultry, even liking roast chicken with a dollop of strawberry jam. Its not too far a cry from turkey and cranberries.

Ingredients:
2 tsp salt
1 tsp fresh ground black pepper
1 1/2 TBSP dried thyme leaves
1 TBSP crushed dried rosemary
2 TBSP vegetable oil
1 TBSP butter
4 boneless duck breast halves
2 pints fresh (or frozen) blueberries
1/2 cup water
1/2 cup apple juice
1/2 white sugar
1 jalapeno pepper, finely chopped

1. Rinse the duck breast halves and pat dry. Rub the spice blend onto both sides of the duck breasts.
Preheat a large skillet over medium-high heat, when the pan is hot put in the vegetable oil and butter.
Immediately place the duck breasts in the pan, skin and fat side down. Do not move the duck breasts until the skin is deep brown, about 5 minutes.
Turn the breasts and cook until the internal temperature of the thickest part is 160 degrees F (71 degrees C) for well done. Remove the duck from the pan and place on a plate, covered with foil to rest for 5 minutes to ensure the juices settle and remain in the meat.
2. Stir together the blueberries, water, apple juice, sugar, and jalapeno in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to low, and simmer until the mixture has reduced to the consistency of syrup, about 10 minutes.
Over a bowl strain and stir the blueberry mix through a colander so that you have a clear glaze.

Slice duck on an angle. Pour a small amount of the glaze on a plate and arrange duck breast over top.

Fresh asparagus makes a lovely accompaniment vegetable with this dish.

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                        Pan-Seared Duck With Blueberry Glaze
                       
                   

Best Hong Kong Dining in Review

On a cold and raining night in the Valley of the Sun, what does one do? Head over to Best Hong Kong Dining in Mesa and enjoy a piping hot bowl of chicken congee (porridge).

Best Hong Kong Dining is one of our favourite haunts and the place definitely deserves to have a featured review.

Not a fancy restaurant by any means, it is a typical Hong Kong-style noodle house. There are two tell-tale signs of a "good" and authentic Chinese restaurant; the first is that it is packed with Chinese people. Those of us who are Chinese, lived for any extended time in Asia (especially Hong Kong), or are part Asian, have extremely distinct tastes and we know when Chinese food is authentic or what we consider to be "gweilo" (exactly translated "white devil"), therefore when we find a Chinese restaurant that is filled with Chinese, we know that the food is authentic and tasty.

The second tell-tale sign of an authentic Chinese restaurant are the hanging roast ducks and roast chickens in the window.

When I first arrived in Arizona, it was important for me to find a good Chinese restaurant. My dear husband tried his best to take me to the places he had grown to love and the "Chinese" food he felt were authentic. I have no idea what some of the food that went into my mouth was, but it was definitely not Chinese. So began my search...

After several depressing months, one evening we spotted an Asian supermarket tucked far in a corner of a strip-mall. Needing to stock up on ingredients for Chinese food (if I wasn't going to find a restaurant that served the good stuff, I'd have to make it myself), we pulled into the parking lot. Suddenly a familiar scent wafted into my nose and every part of me felt the tug on my heart as memories of Hong Kong flooded my emotions. I had to follow my nose and find the source this delectable memory. I did not have to search far as suddenly a group of very happy Chinese people emerged from what had to be the source. I found myself pulling my husband to the place these very happy people had just emerged from. In a moment that was reminiscent of the heavens opening and a choir of angels singing "Hallelujah", I found an oasis that comprised of, what could only be where the entire population of Chinese in Arizona hang out. This was the place!

As I entered the doors that first time, reveling in the atmosphere of loud Cantonese banter, cutlery clanking on the table, couples spending a typical family meal together where both parents were reading the newspaper while the kids ate noisily, my eyes drifted over to what was the pot at the end of the rainbow, rows of ducks and chickens hanging behind a window.

After that first visit, BHKD became our place. Soon we were considered regulars. Today, we walk in and Mei greets us and asks immediately if we want "diet coke - one with ice, one with out". When we have not been there for a while, we are met with questions of where we have been and why we have not been there "for so long time". It feels like family, and that is what Best Hong Kong Dining truly is, a family restaurant. It is a place where families come to be themselves with no airs or graces of more formal restaurants. Where, when you go often enough, they will remember your name, and your favourite dish. Where you feel comfortable enough to help yourself to more napkins if you need them, and where the servers treat you as a part of their extended family.

And the food, the food is completely authentic with a good mix of food that many local people will enjoy and without it being "too exotic" that may dissuade more delicate palates.

If you have spent any time in Hong Kong, you will surely have had Won Ton soup, or more specific Won Ton Mein (won ton noodle soup). BHKD has, bar none the best, and most authentic, won ton's in the Valley. Although, I can no longer eat it as it contains pork, the flavour is one which I remember from my days when I had no problems eating pork.

Tonight I had one of my other favourite foods, one which is a total comfort food, and that is chicken congee (Chicken Porridge on the menu). I always ask for a little dish of their special-made ginger sauce that is more commonly served with their steamed white chicken. Added to the congee, and it is heaven in a bowl.

For those who do enjoy eating pork, their char siu is truly amazing. It is something I have tried elsewhere in the Valley before, and no place else compares.

Their roast duck and 5-spice chicken (also known in HK circles as "crispy" skin chicken) is amazing.

Their menu is extensive and has something for everyone. Their prices are extremely reasonable - a full meal can be less than what you would pay for several items at a fast food restaurant, and healthier for you too. A large bowl of chicken congee (enough for several smaller bowls) is only $4.25 and a bowl of Hong Kong Won Ton Mein $5.65. They have specials at lunch time that are less than $6 and full family dinners that can run you from $25.99 on up. If you want a meal for yourself, try one of their rice plates which are from $5.65 on up to $8.25. On average, their dishes run from $4.25 (for appetizers) to less than $15 on average with a few exceptions like Peking Duck which is $24.95.

If you have problems with MSG, make sure that you tell them to not add any MSG otherwise, in true HK fashion, they'll enhance the flavour of all dishes with it.

If you are in the Valley, I absolutely recommend you stopping in and enjoying a good meal. Best Hong Kong Dining is located at 1116 S. Dobson Rd #123, Mesa AZ 85202. It's on the NW corner of Dobson and Southern in the strip mall behind Oregano's Pizza Restaurant.

New Year's Party Tasty Favours

As we are inching ever closer to New Year's Eve, and many of us are scrambling around for ideas of things to make for our parties, I wanted to share with you a few favourites that have always been main-stays on our New Year's Eve table.

Each year, we would gather together for dinner... our very last dinner together of that year. It was usually an early dinner because we wanted to make sure we had room for the tasties what would be the first foods we ate in the New Year. It was always important that what we ate right after midnight were extravagant because they would be the first tastes of the wonders that we would enjoy the coming year. Yes, I grew up with a lot of superstitions, and I must say that the NYE superstitions are ones I still hold close and dear to me. No matter what the previous year has looked like, it has always been important in our family that we spend a few extra dollars and do something really extravagant so that the year would be paved with the same opportunities for extravagance.

So here are a few indulgences for you to try out for your New Year's party this year. They are not overly time consuming and you can definitely start making them a day or two ahead of time and keeping them in the fridge, just to assemble the afternoon of.

Deviled Eggs with Caviar

I never knew that Deviled Eggs were ever topped with anything other than caviar, until I moved to Canada. Yes, I know, it is the "curse" of growing up with a privileged lifestyle.

Ingredients
12 eggs, hard boiled (approx 10 mins)
2-3 TBSP Miracle Whip (adjust amount depending on consistency of egg mixture)
1/8 tsp hot mustard powder (English mustard)
1/16 tsp garlic powder (the smallest amount for just a hint)
Salt to taste
1 small jar black (or red) caviar
Parsley (for decoration)

1. Once eggs have been boiled, shelled and set aside to cool, cut them in half and carefully remove egg yolks into a bowl. Set the egg white "cups" aside.
2. Mix in next five ingredients to make a manageable paste. Using a pastry bag with a star tip, put egg mixture into piping bag and pipe egg mixture into the egg white "cups".
3. Using the tip of a plastic knife, scoop caviar on to the knife and place gently on top of each egg center. Stick a small sprig of parsley into the egg as decoration.

Shrimp Cocktail Cup

1lb cooked shrimp, deveined and shelled with tails still on
1 cup ketchup
3/4 cup horseradish
Juice from 1/2 lemon

1. Mix together the ketchup, horseradish, and lemon juice until smooth. Pour approx 2 TBSP of cocktail sauce into the bottom of a good size shot glass, and top with 3 shrimps. Serve cups on a pretty platter.

Smoked Salmon with Creme Fraiche Blinis

1 packet of smoked salmon
1 tub of creme fraiche (or sour cream)
1 jar of capers
1 packet of blinis (little pancakes)
3 eggs, hard boiled and chopped finely
1 small white salad onion, diced very finely

1. Arrange on each blini a little creme fraiche, topped by a piece of smoked salmon, and then arrange a few capers on top.
2. Serve the salmon on a platter with two small bowls, one containing chopped boiled egg and the other with finely diced onions. Your guests will add the egg and onions on top of the smoked salmon for a complete flavour explosion.

Moroccan Carrot Salad

When carrots are cut on the round, they resemble gold pieces, so for many cultures carrots served in such a way at New Years signifies gold (or money) for the coming year.

This is a rather garlicky recipe, but packs a full flavour punch and is definitely a huge hit at any party.

Ingredients
3-4 carrots, sliced
1 TBSP clear honey
3-4 cloves of garlic, finely chopped
1/4 tsp ground cumin, or to taste
Juice of 1/2 lemon
2-3TBSP Extra Virgin Olive Oil
1-2 TBSP red wine vinegar, or fruit vinegar such as raspberry
2 TBSP chopped fresh coriander (cilantro) leaves, or a mixture of cilantro and parsley
Salt and ground black pepper

1. Cook the carrots by either steaming or boiling in lightly salted water until they are just tender but not too soft. Drain. Leave for a few minutes to dry and then place them in a bowl.
2. Add the honey, garlic, cumin, lemon juice, olive oil, and vinegar to the carrots and toss them together. Add the herbs and season.

Chill before serving.
 

Smoked Oysters are served on crackers or on small rounds of toast

Easy Crab Puffs

2 cans crab meat, drained
1 packet cream cheese, softened
1 stalk spring onion, chopped finely
Dash Sriracha chili sauce
Salt to taste
1 pkt flour won ton wrappers

1. Mix together all ingredients and place 1 TBSP of mix into the middle of a won ton wrapper. Fold over to create a triangle, and using a mix of corn starch and water (to make a paste), spread on the edges (lightly) and seal closed.
2. Heat oil in a wok until very hot and drop the crab puffs into the hot oil, cooking until they float to the surface and are golden brown. Transfer from hot oil to a plate with kitchen paper.

Serve with plum dipping sauce

Sui Jao served on Chinese spoons makes it very easy for guests to eat. With the shape of the tasty little morsels looking like the ancient Chinese money Yuan Bao, it is most auspicious to serve and eat this dish on New Year's.









Stuffed Cherry Tomatoes

These are great little morsels that pack a real flavour punch.

1 packet cherry tomatoes, washed and hollowed
1 packet cream cheese, softened
2 TBSP sour cream
1 packet mock lobster, chopped
Salt and ground black pepper
1/2 tsp garlic powder
1 sprig spring onion, chopped finely

1. Mix together all ingredients (except tomatoes), and using a small spoon gently fill each tomato hollow.




Spicy Deviled Eggs

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Sui - Jao (Boiled Dumplings)

Growing up, my Dad implemented a taste in me so strong that I literally matched him in my love for this. Little parcels of tasty sui jao; which literally translated means water dumplings.

This was one of my Dad's most favourite foods, and I have to admit that for me it is comfort food at its max. In many Chinese restaurants they make these tasty morsels with pork; as Muslims, this was not something that Dad (or us) would be able to eat. So we always ordered them with beef, and when we went to the Muslim Chinese restaurants that specialized in Northern Chinese cuisine, Dad enjoyed the "real taste from home" when they made them with lamb, or beef and lamb mixed together.

At home, I have some of the best memories of the four of us sitting around the kitchen table making these little dumplings. Especially around Chinese New Year, it was tradition in my family to make and eat hundreds of these goodies, since the shape is akin to the old Chinese gold currency which is called Yuan Bao. So eating these are good luck. I remember we made so many that we'd freeze them and then pop them into large ziploc baggies so we would have lots for the holidays and some for other times of the year too.

Very much like the Russian pelmeni, these goodies are filled with meat, veggies, garlic, onions, ginger, and spices.

Since we are still celebrating Eid-Al-Ahda holiday, and lamb is something that we should be eating much of, I made our dinner tonight with a half-half mix of ground lamb and beef. The first bite actually brought tears to my eyes as my memories from my youth, stories of my Dad's youth, the meaning of this holiday, and many, MANY years of enjoying these delicious morsels with my Dad came flooding back to me. I thought with joy and with some sorrow of my Dad, how I wished he were here with us, enjoying these tasty treats and the celebrations. But, I do take comfort in believing that I think he is somewhere close by, and watching us enjoy ourselves eating and sharing in the memories, and now creating our own memories.

This dish is really easy to make, but the only time consumption is sealing them in the dough packets. We used to make the dough from scratch and roll out the dough etc, but we found a really great short cut, and that is using dough dumpling wrappers from the Chinese/Asian grocery store. These are the perfect size and really do cut down on the job.

Ingredients

1/2 lb ground halal beef
1/2 lb ground halal lamb
1/4 head of cabbage, diced very finely
3 TBSP chopped Chinese parsley (cilantro)
1 stalk spring onion, chopped finely
1 stalk leek, washed very well and chopped finely
6 cloves garlic
1" piece ginger
3 TBSP oil (vegetable)
2 tsp sesame oil
3 TBSP light soy sauce
1 TBSP dark soy sauce

1 TBSP all purpose flour
3 TBSP cold water - or enough water to make a good but still runny paste

Method:

1. Add the meat and vegetables to a large mixing bowl
2. In a blender (or Magic Bullet blender), blend very well together the oils, soy sauces, ginger, and garlic
3. Add the blender mix to the meat and veg mix; remove your rings and mix by hand very well

4. Using a teaspoon add meat and veg mix to the middle of the dumpling wrapper

5. Using your finger tip, dip finger into the flour and water paste and put a small amount around the edge of half of the filled wrapper.

6. Fold over the edges and pinch together very well creating a very good seal.

7. Set aside until all the sui-jao's are created. Boil water in a pot adding enough chicken stock powder to flavour the boiling water well. Drop each sui-jao into the boiling water*, do not over crowd the pot. They will begin to rise. Using a spider net or a slotted spoon, stir them gently to ensure they get cooked well on all sides and that they don't start sticking together. Let them cook for about 8-10 minutes. Remove from water with slotted spoon and serve them dry immediately.

* Traditionally, you will boil them in a very large pot leaving enough space at the top that as soon as the water boils (with the sui-jao inside the pot), add a glass of cold water. When the water boils again, add another glass of cold water, and then repeat this a third time. When the water boils again for the last time, the sui-jao will be all cooked.

You can drink the stock by itself later, or you can serve the sui-jao in the stock and you can add some chopped cabbage (or other leafy greens to the stock).

Dipping Sauce

1 TBSP Chinese Light Soy Sauce (do NOT use Kikomen brand for this as it will give it too much of a different flavour)
1 TBSP Chinese Dark Mushroom Soy Sauce
1 TBSP Chinese Chinkiang Vinegar
1 tsp Sesame Oil
1 dash Sri Racha chili sauce (optional)

Mix all ingredients together well, and serve together with the sui-jao

Here are the photos of the ingredients you will need to buy from the Asian supermarket for the dipping sauce:

                                               

Vegetarian "Duck" and Kai-lan

In Hong Kong, I frequented a vegetarian restaurant quite often with my parents. The amazing thing about this restaurant was that the dishes often seemed to contain "meat". Surprised with this fact, I asked considering they were a vegetarian restaurant, how come there was "beef", "Chicken", "Duck" etc on the menu. I was told that this was not true meat, but rather a meat substitute made with soy bean (to fu) and also with wheat gluten.

Fast forward many years later, and now I live in Arizona and my body has been crying out for more vegetarian dishes. My husband and I went to a restaurant which specialized in Chinese vegetarian cuisine based on Buddhist teaching/living. Once again, I was presented with a menu that contained "meat" dishes which surprised my husband considering he thought we were going to a vegetarian restaurant. Upon asking the wait-staff, learned that this restaurant also made their "meat" dishes with substitute meat made with to fu and gluten products.

The meal was delicious and meat was definitely not missed and we felt as if we had easily enjoyed a full meat meal.

Before leaving, I visited their little "store" which really comprised of a soda refrigerator stocked full with these meat-less meats, and I bought a packet of chicken. It was housed in a container that looked like chicken, and gave the "skin" a real chicken texture to it.

At home a few nights later, I decided to make this chicken, but did not really know what to do with it. I popped each "chicken" piece out onto a baking dish and popped it in the oven. It was not exactly what I had intended it to be... So we never revisited that idea of cooking vegetarian again.

Fast forward a few more years, and I am watching Andrew Zimmern (Bizarre Foods) on a trip to Thailand. And in Bangkok, he sampled some vegetarian meat, and showed how some of this "meat" is cooked in the kitchen of one of the most well-known vegetarian restaurant in Bangkok. Now I had an idea of how to cook with these meat-less meats.

So the other day, while visiting my local Asian supermarket, hit the frozen food section and picked out a packet of "Vegetarian Duck". Then night before last, got down to making my first "real" meal using an idea in my head and figuring out how to cook this duck. The result was really good.

"Buddhist vegetarian chefs have become extremely creative in imitating meat using prepared wheat gluten, also known as "seitan" or "wheat meat", soy (such as tofu or tempeh), agar, and other plant products. Some of their recipes are the oldest and most-refined meat analogues  in the world. Soy and wheat gluten are very versatile materials, because they can be manufactured into various shapes and textures, and they absorb flavourings (including, but not limited to, meat-like flavourings), whilst having very little flavour of their own. With the proper seasonings, they can mimic various kinds of meat quite closely." (Source: http://en.wikipedia.org/wiki/Buddhist_cuisine)

As I cooked this dish, I also added something very unique and different to the Western palate;  fermented bean curd.

Fermented bean curd also called sufu, fermented tofu, tofu cheese, or preserved tofu is a form of processed, preserved tofu used in East Asian cuisine as a condiment  made from soybeans. The ingredients typically are soybeans, salt, rice wine and sesame oil or vinegar, and are sold in jars containing blocks 2- to 4-cm square by 1 to 2 cm thick soaked in brine with select flavorings.

Fermented bean curd can also be added in small amounts, together with its brine, to flavor stir-fried or braised vegetable dishes (particularly leafy green vegetables such as water spinach).

Fermented bean curd has a special mouth-feel similar to certain dairy products due to the breakdown of its proteins which takes place during the air drying and fermentation. Lacking strong flavor, fermented bean curd takes on the aroma and taste of its soaking liquid. The flavor is salty with mild sweetness.

The texture and taste of fermented bean curd resembles a firm, smooth paste not unlike creamy blue cheese. (Indeed, this kind of tofu is sometimes called "Chinese cheese" in English). Refrigerated, it can be kept for several years, during which time its flavor is believed to improve.



Vegetarian "Duck" and Kai-lan

2 cubes of fermented bean curd in red bean sauce

1 extra TBSP red bean sauce (from the curd)
5 cloves garlic, sliced
1/2 onion, diced
2 green onion stalks, chopped
1 lb Kai-lan stalks, sliced
1/2 packet white mushrooms, cut into 1/8
1/2 lb "Vegetarian smoked mock duck"
-- 

1. Heat wok until very hot, add 1 tsp vegetable oil until smoking
2. Add the fermented bean curd cubes, breaking them up and frying them well
3. Add the garlic and onions, cook until onions are semi-cooked through
4. Add kai-lan stalks, stir fry until they are well coated with flavour, then cover and cook for about 3 minutes until stalks are cooked through, add the extra red bean sauce
5. Add mushrooms and cook until mushrooms are semi-cooked, then add the "duck" and mix together well

Serve with steamed rice

Black Bean Beef and Vegetable Stir-fry

I never really understood "stir-fry" in Chinese cuisine until I moved to Canada. It is such a widely used term for anything that is "stirred" while cooking. To me, "stir-fry" is more akin to chop suey, which is really anything that you have in the fridge that'll taste good when mixed together.

So, as you browse through my recipes, you may find "stir-fry" dishes popping up several different times. They are not the same recipe that has a variant, but rather they are what I had on hand, tasted amazing, and I wanted to share with you.

This kind of cooking is definitely home-style. They are the easiest dishes to cook, and also the fastest.

Tonight, as I browsed through my fridge and wondered what I would make, kai-lan (pronounced gai-laan) leaves which I had washed and set aside from last night's dinner (I only used the stems last night), and napa cabbage found its way into my hands. I had a packet of ground beef and some mushrooms left over from last night. As I put these things together, my recipe was beginning to form in my head. Below is the result and the photo above is how it looked.

Enjoy!


Black Bean Beef and Vegetable Stir-fry

1 lb ground beef
1 tsp light soy sauce
1 1/2 tsp corn starch
1/2 tsp oyster sauce
1 tsp sesame oil

1 tsp vegetable oil

1/2 lb Kai-lan leaves, 1" slices
8 leaves Napa cabbage, 1" slices
2 TBSP water
4 mushrooms, cut into 1/8's

1/2 extra large onion, largely diced
5 cloves garlic, sliced
2 stalks green onion, sliced roughly
1/2" grated ginger (optional)

1 TBSP black bean sauce

--

1. Mix well ground beef together with the next four ingredients, let sit 15-20 minutes
2. Heat a wok until very hot, add vegetable oil until smoking
3. Add beef and fry until cooked through, add the onions, garlic, and ginger (if using). Cook until the onions are semi cooked. Add black bean sauce and mix very well
4. Add the kai-lan and napa cabbage, mix together well (add a little water if needed). Cover and cook for about 3, uncover and stir well - if cabbage and kai-lan is not cooked*, cover and cook for another 2 minutes
*You do not want to over cook the vegetables
5. Add the mushrooms, stir well and serve almost immediately

Serve with steamed rice

Fa Gao Chinese Steamed Cake

At Chinese New Year, and other times of festival, for auspiciousness, eating this cake is very traditional.

It is really important that when it cooks, it pops open at the top as it is said that the cake is "smiling" on a good and prosperous year.

Fa Gao means "cake that has expanded". Fa means expand whilst gao is the word for "cake" in Mandarin. Fa also means prospering or becoming rich, in another context; therefore the Chinese cup cake is highly popular and is seen as a fortune cake.



Ingredients:
- 1 cup self raising flour
- 1/2 cup brown sugar
- 1/2 cup coconut milk (the good quality thick stuff)
- water

Method:
1. Sieve flour and brown sugar together, this helps remove sugar clumps and gives the cake an nice fluffy texture.
2. Mix in coconut milk.
3. Add enough water to make batter ribbon-like in consistency.
4. Pour into prepared muffin tin and steam on high for 13 minutes. (NOTE: Do not open the lid of the steamer for the first 10 minutes... this helps ensure that the cake "smiles" nicely)
5. Allow to cool in pan and then remove... eat fresh, with a mixture of brown sugar and dessicated coconut. Enjoy!

Recipe Yields: 6 servings

(This is not my own recipe but a good one that I have tried and it works perfectly well)

Two Ma Po Tofu Recipes

This is a dish that is served in Chinese restaurants and buffet places, and is one of my Dad's favourite dishes. This recipe is one that my Dad created and started making years and years ago, and has passed it on to me. It is definitely a family favourite.

I am putting two versions of it here. Like many of my dishes that I make, I'll make subtle changes here and there, so I wanted to give you two versions to try out.

History of Ma Po Tofu

Do you know how ma po tofu got its name? During the reign of Emperor Guangxu (1871-1908) of the Qing Dynasty (1644 -1911), a woman named Wen Qiaoqiao pitted from pock-marks in Chengdu City was married to an owner of an oil refinery. Unluckily, after 10 years of marriage her husband died in an accident while carrying oil. After her husband's death, Qiaoqiao and her sister in-law were left poorly off. Her husband's former laborers and her neighbors often took rice and vegetables to assist them. There happened to be a tofu shop and a beef shop on either side of their residence. One day, Qiaoqiao put the ground beef and the tofu together to be stewed into a dish and found it tasted delicious. Then, she asked the neighbors to taste it and almost all of them felt it nice to eat. Thus, she and her sister in-law changed their house into a small restaurant, front part of which was the restaurant and the back part the living quarter. They mainly served the patrons with the stewed tofu with ground beef and built up a good business due to the tastiness of their signature dish and its affordable price. Later, Qiaoqiao hadn't remarried and lived on her small restaurant all the time. After she died, people named the stewed tofu with ground beef as ma po tofu (pock-marked grandmother) to remember her and the name has been used ever since.
(From: http://www.travelchinaguide.com/tour/food/chinese-cooking/mapo-tofu.htm)


2 lb ground beef
1 - 2 onions diced
4 cloves garlic diced
1/2 inch piece of ginger grated
1 jalepeno pepper (seeds removed and diced)
2-4 green onions sliced about 2cms
6 fresh tomatoes diced about 1inch thich
1 packet regular tofu (although you can also use silken, I prefer to have larger and more firm pieces of tofu), diced into 1/2 inch thick pieces

1/2 cup ketchup
2 Tbsp Hoi Sin Sauce
2 Tbsp Red Bean Paste
1 tsp Sriracha chili sauce (or adjust to taste)
1 tsp light soy sauce
2 tsp chicken bouillon powder (or to taste)
1 Tbsp good quality sesame oil

* In a very hot wok add 1/2 Tbsp of cooking oil, let get very hot (even smoking is okay)
* Add the onions and cook until almost glassy, add the garlic, ginger and chili pepper, stir fry for a few minutes until the aroma is quite strong
* Add the beef and cook all together... allow it to cook all the way thru
* Add tomatoes and let stew for a few minutes and then add Tofu, and all the sauce ingredients.
* Let simmer together for about 10 mins so tomatoes are cooked thru and flavour is infused

If you find that the dish is too watery, take 2 tsp of corn starch with a few table spoons of water until just a bit more than a paste. Then add to the dish stirring and let come to a very quick little boil and immediately turn off.

This makes a very big dish and can serve even 6-8 people.

Serve it with steamed rice.


Ma Po Tofu 2

1lb ground meat
2 onions, diced
6 cloves of garlic, diced
2" knob of ginger, grated or minced
6 green onions, chopped
Fresh coriander, chopped (approx 2 TBSP)
1 green pepper, diced finely
1 red pepper, diced finely
1 or 2 jalapeno's, diced finely - seeds removed (or use Asian red chili's)
1 large can, diced tomatoes (or fresh tomatoes diced)
1 pkt Silken Tofu, diced (large dices or small, depends on how you like it)
2 TBSP light soy sauce
2 TBSP Sri Racha chili sauce
1/2 cup ketchup
1 tsp chicken powder
1 tsp sesame oil (optional)

Method:
1. Fry the meat until browned, add onions, garlic, ginger, green onions, and chili; cook until onions are cooked through
2. Add the peppers and cook until "blanched" cooked
3. Add the tomatoes and tofu
4. Add the sauces and chicken powder
5. Add the coriander and let simmer for about 5-10 mins, stirring frequently, to marry all the flavours.

Serve with steamed rice

Chinese Fried Chicken

This is my sister, Hetty's recipe and dish. While others in Hong Kong may make something similar, I will almost guarantee you that none are as good as hers. Yep, I'm pretty darn proud of my sister, who really taught me how to cook... starting with a scrambled egg all those many years ago in our tiny kitchen in our flat (apartment) in Hong Kong.

We never had a name for this dish, we just called it "Hetty's Chicken", but over the past couple of years since first making it, my husband says we should call it "Eurasian Fried Chicken". I kinda like that... What do you think?

This dish is really SO super simple to make. My best hint is to allow it to marinade for a fair few hours, even overnight so the flavours really penetrate the chicken and becomes a flavour explosion in your mouth. The flavour really is very unique and when you eat with a keen mind, you will be able to detect all the flavours.

So fast and easy is this dish that I'll usually make the marinade in the evening in a ziplock baggie, shake all the ingredients together so well combined, then add the chicken. Every few hours, I'll go and "massage" the chicken in the baggie and then let it sit longer. The next day, I just pop the chicken out; and cover then piece by piece in corn starch, then into the hot oil they go.

Once cooked, I let them drain for a few minutes on a cooling rack over a plate to let the excess oil drop out, then I cut them into strips. Oh-soh-good!!!




6 Chicken legs - de-boned but with skin on (or you can use without the skin on)
1 tsp Chicken powder (chicken buillion cubes crumbled)
¼ tsp Salt
¼ tsp Pepper
½ cup Soy Sauce (light or dark)
8 Cloves Garlic*
3-inch peeled Ginger*
2 TBSP Chinese Rice Cooking wine (optional)
Dash of oil
1 Pkt Cornflour (Corn Starch)
2 tsp sesame seed oil

1. Wash and dry chicken legs
2. In a gallon zip lock bag, add all seasonings except the corn flour. Mix well.
3. Add the chicken and marinate for an hour, or even better to keep it in the fridge over night. Turn the chicken legs from time to time.
4. Coat the chicken legs with corn starch before deep frying.
5. Heat oil - if you have bamboo chopsticks, dip the chopstick into the hot oil, if it has small bubbles sizzling around the tip of the chopstick, you know the oil is hot enough.
6. Add chicken - cook about 10 mins turn to other side and cook another 10 mins.

When cooked, sliced the chicken at a slight angle about 1-inch thick strips.

*I use a Magic Bullet blender and blend the garlic and ginger with about 2 TBSP of regular oil. It made a lovely runny sauce which, when added to the marinade, gives the chicken an awesome flavour!!!

If you've not got a Magic Bullet blender, you can try doing it in a food processor, regular blender, or even using a barmix wand.

Beef and Cabbage with Potato Dumplings

A little while ago, I decided to honour all of my heritage... which is quite a feat when one is Chinese, Turkish, Russian, Azerbaijani, English, German, French, Jewish, Muslim, and Gypsy. But all these parts make up one whole which is ME.

I think the fact that food was such a huge part of my life, and growing up, we ate out most nights of the week; I think that one of the best ways I can honour these different regions of the world which are distinctly ME, is by food and my cooking.

So I create different dishes based on what my stomach tells me, and where I feel directed towards.

Tonight, I honoured my Russian and Germanic roots in my take of an old classic of stuffed cabbage rolls.

I did not feel like taking the time to wrap beef in the cabbage and then roll them up, so created this short cut which worked really well.

I was also going to make Pirogi's but did not have any floured won ton wrappers (a great short cut and something that one should always have in the house for various recipes) and really, time was short and I did not want to make them from scratch, which really is not that difficult or time consuming, but in all honesty, I was feeling kinda lazy and this dinner was meant to be rather fast. So I substituted and made German-style potato dumplings instead. If one really wanted to make pirogi's you can by leaving out the flour in the mix (and add a cup of cottage cheese too) and place a spoonful in a flour won ton wrapper (can be bought in the freezer section of Asian grocery stores), and after boiling, fry in butter until golden brown.




















You can easily find packets of these round wrappers
in the freezer section of your Asian supermarket



Beef and Cabbage with Potato Dumpling Recipe
















2 - 4 cans cooked beef
1 head of cabbage
1 large can of whole tomatoes, sliced
1 can tomato sauce
6 cloves of garlic, sliced
Salt and Pepper to taste


1. In a very large pot, add the "juice" from 2 of the cans of beef
2. Line bottom of the pot with half the cabbage leaves
3. Add the beef (shred the beef out of the can), sliced garlic, sliced tomatoes (and the juice), salt and pepper
4. Top the rest of the cabbage (torn into big pieces) over the meat and tomato mixture, add more salt and pepper and then top with tomato sauce
5. Bring the pot to a boil, then reduce the heat to very low and simmer (covered) for about 30 minutes



Potato Dumplings

1 cup instant potatoes
1 cup flour
1 cup fresh parmesan cheese
1 cup hot water
2 stalks green onion, sliced
1 cup milk
Salt and Pepper to taste
1/2 cup extra flour


1. In a bowl, mix together the potatoes, cheese, and green onions, salt and pepper. Add the hot water and mix well.
2. Then add the flour and milk (add the milk a little at a time until well mixed and not wet - you may not need to use the full 1 cup - I used just under)
3. Let sit about five to ten minutes while water is boiling (make sure to add about 2 TBSP of salt to water)
4. Using the extra flour in a separate bowl get hands nice and floury, take one big tablespoon full of dumpling mix and roll between hands into a ball - about the size of a golf balls, drop into boiling water. Make sure that they don't get stuck to the bottom.
5. Boil until the dumplings rise to the top and then cook an extra five minutes. When cooked, using a slotted spoon, take out and put on a plate to drain/dry.



Makes approx 12 dumplings
Serve with beef and cabbage