Stirfried Beef with Zucchini, Ginger and Scallions

I grew up with amazing stirfries that my mom used to make for us all the time. My favourites were beef and brocolli, beef and zucchini and beef and green beans.

Although I also stirfry quite often for my family, I can never get them tasting quite as good as my mom's. That is, until this one. Usually my veggies are overcooked, my meat is a little on the chewier side, or the flavours just aren't the same. But it seems that I finally got one right. I managed to achieve a similar balance of flavours to the stirfries I remember and kept the meat tender and the veggies al dente.

The tricks?

- Starting with good meat, thinly sliced across the grain.

- Cooking everything separately. First browning the meat and removing it from the pan when it is just browned but not necessarily completely cooked. The slices are so thin that between residual cooking once removed from the pan and the additional cooking time once added back to the pan, they cook quickly and completely faster than we think. Then cooking the veggies until just fork tender. Doing these steps allows you to control the cooking time of the two main components, which cook at vastly different rates.

Hopefully this is a sign of great stirfries to come?

Steamed Five Spice Pork Buns

For a lot of us, the fall is a time for foraging, harvesting, and preparing for winter. For me, the fall included stocking my freezer full of meals to get me through the first few months with my newborn. And today is one of the days in which I enjoyed the fruits of my labour from the fall.

I had been running around all morning tending to a 3 month old baby's every need, and before I knew it, my stomach was grumbling. Even though I pride myself in having a fully stocked fridge and pantry most of the time, I also pride myself in staying away from most process foods and making things from scratch. So of course, when I opened my fridge, I had lots of fruits and veggies that would need to be broken down (which is difficult with one arm holding a baby) and in my pantry, lots of dry ingredients waiting to be made into bread and muffins, or needing to be cooked (like legumes and grains). So, freezer it was. Oh, and there were so many choices! Thank goodness for that fall preparation.

Curry Rice Noodles

So, I was craving Singapore Fried Noodles-- the thin, vermicelli noodles that are stirfried with curry. It's funny because I have only ever had them once, when I went to a noodle house with my mom and she ordered them. But they have stuck with me. And I have been thinking about making them ever since.

Well, today was the day. The day that I wanted them so badly. Unfortunately, I didn't have vermicelli noodles, nor ground pork or shrimp which is what the noodle dish I ate with my mom had in them. But that's okay. I improvised to get the flavours that I was craving. And it turned out to be exactly what I had been thinking about.

Just goes to show that you can use what you have around and still recreate the flavours and textures you are craving. (No longer necessary to run to the grocery store in the middle of cooking!!).

Fresh & Filling Asian Lettuce Wraps

As the warmer weather hits, I am always looking for delicious recipes that are filling and fresh. I have lots, but most of them are some form of salad. Here are some of my favorites in case you missed them...

Blue Cheese, Walnut & Quinoa Chopped Salad

Panzanella Salad (Italian Bread Salad)

Couscous Salad

Chicken Waldorf Salad

Four Bean Salad

Kale Salad with Dried Cranberries, Walnuts and Boursin

Summer Quinoa Salad with Chicken and Apple

Chunky Greek Style Pasta Salad

Lentil & Chickpea Salad with Dried Cherries and Creamy Lemon Yogurt Dressing

Anyway, as much as I love summer salads, this time, I wanted to do something different. And I have found the perfect recipe--- Asian Lettuce Wraps.

Stirfried Crab with Ginger and Green Onion

So here's the thing. I was craving stirfried crab. And the thing about me is that once I get something into my head, especially with regards to food, I just have to have it.

Now, it would have been easy if I was craving pizza or pasta or fruit. But crab? Asian style? Go figure.

For anyone that loves crab, you know that it is darn expensive to have in a restaurant. So, I decided to see if I could make it myself.  I went to my local grocery store where I remembered seeing fresh crab and lobster tanks, and sure enough, my memory did not fail me. However, when I asked if they could kill it for me, they said they couldn't and also reminded me that it would taste far better if I did it myself right before cooking. Yikes!

So, with plastic bag containing crawling giant crab in hand, I headed home. First thing I had to do was figure out how I was going to kill it. According to sources on google, putting the live crab in the freezer for about 20 minutes stuns the crab and it doesn't move as much, so I tried that. 20 minutes later, the crab was still moving, I almost think more than it was before!

Stir Fried Beef and Vegetables

Stir fries are great because they are simple, quick and versatile. Choose your protein and veggies (or skip the protein), add a few pantry ingredients, and voila... dinner is served!

My favorite combination for a stir fry is beef with some crunchy green vegetables. My preferred vegetable for this stir fry is broccoli and that is generally how my mom used to make it. However, because my husband doesn't like broccoli, this dish has been modified in our household and is now made with celery, bok choy, green beans, zucchini and just about every other green vegetable that you can think of.

In this recipe, I am using a mixture of celery and baby bok choy. Use whatever vegetable you like and use a quantity suitable for 2 servings.

Chinese Rice Porridge (Congee)

This is the most fragrant and therapeutic dish ever. I grew up with this rice porridge. In a lot of households, when you are sick, your mom makes you chicken noodle soup or hot water with lemon. In our house, it was congee. Whenever I was sick, this plain porridge made with chicken stock and a little green onion was the perfect remedy for a cold.

However, I don't only eat this porridge when I am feeling under the weather. I love to make a big pot of it at home, especially in the winter, to cure those winter blues. I also enjoy eating congee in Chinese noodle houses. So much so, that I struggle whenever I go to a Chinese restaurant as I am faced with the dilemna of ordering noodles or a bowl of this wonderful concoction. 

Chinese Salted Pork Stuffed Vegetables

I have shared with you my mom's Chinese Steamed Pork with Salted Egg, which I fondly refer to it as Chinese meatloaf. It is salty and meaty and great with steamed rice and some simple sauteed veggies.

Today, I decided to mix it up a little and stuff this "Chinese Meatloaf" into some vegetables. Kind of a fusion between my husband's beloved Tomate Farcee (stuffed tomatoes in French) and my Chinese Meatloaf. A happy marriage of sorts.

Dan Dan Noodles (Noodles in Spicy Peanut Sauce)

One night, I went for dinner at a place in Vancouver that makes handmade noodles called Peaceful Restaurant. Let me tell you, the food was fantastic. So tasty and exactly what I wanted. 

However, there was one small issue. It was packed. And I mean packed, line up out the door kind of packed. So packed in fact, that when we were ordering, the waitress asked us if we would want anything else because they only allow you to order once. Basically what she was saying is to order, eat and leave because there were other people to feed.

Despite the rushed experience, the food was delicious. Especially one of the dishes called Dan Dan Noodles. It was basically ground beef in a spicy peanut sauce tossed with homemade noodles. After finishing the noodles, we practically lifted up the bowl and drank and sauce it was so good. So, from that moment, I decided I had to recreate it.

Chinese Poached Chicken with Fragrant Ginger Sauce (Hainanese Chicken)

So, to the untrained eye, this just looks like a plain old chicken. And when I was a kid, this chicken was served with a horrible, spicy, pungent sauce that only my mom would like.

Now? This is a fabulously moist and tender chicken with a flavorful, fresh sauce as a complement. Super simple, but really, can it get any better?

Chinese Steamed Pork with Salted Egg

I'll be honest with you... it's not a dish that looks super appetizing to the untrained eye. However, I am telling you, Chinese Steamed Pork with Salted Egg is delicious and so so simple.

My mom used to make this dish all the time. We usually eat it with steamed white rice and some kind of stir fried vegetable. In theory, it's basically meat that is mixed with egg so that when it steams, it stays together. But in actuality, it is so much more than that.

Think of it as Chinese meatloaf. Except that the seasoning comes from the simply beautiful salted duck eggs.

Potato Parathas (Indian Flat Bread)

I think Indian food has to be one of my absolute favorites. The flavors are so warm, earthy and pungent. It is definitely one of the cuisines that I crave the most because of its distinctive qualities.

However, sometimes it is difficult for me to find good Indian food in restaurants, and I find that I am often disappointed. So, I have taken to making it myself. I was blessed to have visited India and tasted the cooking of a true Indian household, and am always trying to replicate these flavors at home.

And I have found a way to fit it into my work-life schedule. I mean, after all, the rumour on the street is that Indian food takes time to cook. Yes, it is true that some low and slow cooking is required, but this can be overcome with either a pressure cooker (which I have never used), or a weekend cook up. During these weekend cook ups, I make a bunch of dahl (indian lentil curry), pre portion it, and place it in my fridge and freezer for many meals to come! The best part is that it tastes better and better as the time passes.

So what is better with Indian curry than fresh Indian flat bread? And I am telling you, this is the easiest, quickest, tastiest flat bread that you will ever make!

Enjoy it with:

Quick & Easy Chicken Curry, 

Indian Style Fish Curry,  

Sweet Potato & Two Pea Curry 

or my absolute, all time favorite dish,  

Dahl Makhani (Creamy Indian Lentils).

Potato Parathas (Indian Flat Bread)

Recipe modified slighty from Bal Arneson, The Spice Goddess

 Makes 6-8 Parathas

2 cups Whole Wheat Flour

3/4 to 1 cup Water

1 cup Mashed Potatoes, room temperature

1/4 cup Red Onion, minced

1 tbsp Whole Mustard Seeds

1 tbsp Garam Masala (I made my own by using the ingredients below)

2 tbsp Fresh Cilantro, chopped

1/4 tsp Salt

1/4 tsp Ground Black Pepper

For Garam Masala:

1 tbsp Ground Cumin

1 1/2 tsp Ground Coriander

1 1/2 tsp Ground Cardamom

1 1/2 tsp Ground Black Pepper

1/2 tsp Ground Cinnamon

1/2 tsp Ground Cloves

1/2 tsp Ground Nutmeg

Combine the flour and water in a bowl and knead until it forms a smooth round ball similar to a stiff pizza dough. Cover the dough and set aside.

Put the mashed potatoes, red onion, mustard seeds, garam masala, cilantro, salt and pepper into a bowl and mix well.

Take a piece of dough about the size of a golf ball and roll it into a disc with your fingers. Lightly dust a work surface with flour and using a lightly-floured rolling pin, roll out the disc into a thin patty (like a tortilla).

Place 1/4 cup of the filling into the middle of the patty and then fold the edge of the dough over the mixture and form into a ball, with the filling in the center. Roll out the paratha gently, being careful not to squeeze the filling out.

Put a nonstick skillet or cast iron skillet over medium-high heat and place a paratha into it. Cook until brown bubbly spots appear and then flip the paratha and cook the second side until it is done, about 3 minutes per side. Remove from heat and brush with a little vegetable oil.

Continue until all the parathas are done.

Wonton (Chinese Dumplings)

I am always looking for recipes that I can make in quantity and store for days when I don't have much time. This is definitely one of them. In fact, this isn't just a large recipe, it's a HUGE recipe!

Yes, this recipes really does make about 150 wontons! But I did that on purpose. I won't lie.... making wonton is a lot of work. So, I buckle down and spend the better part of a day making a ton of them. Then, I freeze them for many many meals to come.

So, you must wonder... don't they get boring? I mean, especially for two people? At about 6 wontons per person per meal, that is 25 meals, or about 13 meals per person of the same thing.

But it doesn't have to be boring. Wonton can be cooked and served so many ways that they become a freezer staple.

Wonton

Made about 150

For the Filling:

750 grams Ground Pork

500 grams Ground Chicken or Turkey

2 Egg Whites

1/3 cup Water

1/3 cup Soy Sauce

2 tbsp Chinese Black Vinegar

1 tbsp Sesame Oil

2 1/2 tbsp Ginger, minced

1/3 cup Cornstarch

1 tbsp Brown Sugar

1 1/2 tsp Salt

1 tsp White Pepper

2 cups Napa Cabbage, chopped (white and green parts)

1 cup Green Onion, chopped (white and green)

150 Wonton wrappers

In a large bowl, thoroughly mix together all filling ingredients. Cover and place in the fridge for about 45 minutes. Once the filling has sat for about 45 minutes, I usually taste it, either by cooking a bit in a non-stick pan, or making 1 wonton just to check the seasoning. This is entirely optional, but if you are about to spend the time to make dozens of them, I just think it's better to double check that you are happy with the taste!

To fill the wontons, place 1 rounded teaspoon of filling in the centre of the wrapper. (You might feel that this doesn't look like a lot of filling, but do not add more! When you try to close the wonton, the filling will push out creating a mess!)

Brush all of the edges of the wrapper with water (I use my fingers by dipping them in a bowl of water, but you could also use a brush). The fold as desired. Here are the 2 folds that I prefer:

1. The basic triangle fold- bring 2 opposite corners together and press the wonton wrapper together around the filling, making sure to push out all the air.

2. The purse fold- bring all 4 corners to the centre and stick together, push all the air out, and press each set of edges together.

Place on a wax paper lined baking sheet.

At this point, there are many directions you could take with these. You could cook them (either boiled, fried, or in soup), or you could freeze them for later.

To Boil or Steam

Bring a pot of water to a boil. Drop the wonton into the water, being sure not to overcrowd the pan. Bring back up to a boil, then reduce to a simmer and cook for about 4-6 minutes until the filling is cooked through. Remove the wonton from the water with a slotted spoon, trying to remove as much excess water as possible. Serve with Wonton Dipping Sauce.

To Fry

Heat a pot of oil or fryer to 350 degrees. Place the wonton in the oil in batches, being sure not to overcrowd. Fry for about 4-6 minutes until the wonton are golden. Great served with sweet and sour sauce, chili sauce, or wonton dipping sauce.

In Soup

Blanch the wonton for a couple of minutes in boiling water. Drain. Place the wonton in your soup broth and finish cooking. Spoon broth and wontons over shredded napa cabbage and cooked egg noddles. Drizzle with sesame oil and garnish with green onions.

To Freeze

To freeze, place the wax paper lined baking sheet with the wontons directly in the freezer. By freezing them first on the sheet, it will ensure that they freeze individually instead of sticking together. When they are completely frozen, place in a container or ziplock bag.

To cook from frozen, boil, fry, or place in soup just as above. Just note that they will take a couple extra minutes to cook.

Wonton Dipping Sauce

1/4 cup Soy Sauce

1/4 cup Chinese Black Vinegar

1/2 tbsp Ginger, minced

1 Small Red Chili, seeded and chopped

1 tsp Sesame Oil

Just mix all the ingredients together! That's it!

Creamy Cilantro & Coconut Chicken

Here is an interesting dish.... creamy and comforting lifted up with the freshness of cilantro. Inspired by Thai flavours with the coconut milk and fish sauce, this dish is super easy to make and is a great alternative for those who do not like spicy dishes. Also, because of the light, fresh flavours, this dish would make a great summer main course.

If you prefer, you could make this delicious dish with a nice white fish like halibut or grouper. Just cut it into 1 1/2 inch cubes and instead of adding them at the beginning of the recipe, add them after you add the coconut milk and fish sauce. Let the fish cook in the sauce for about 5 minutes only.  Enjoy!

Creamy Cilantro & Coconut Chicken

Serves 2 generously

1/3 cup Fresh Cilantro Leaves, chopped

6 cloves Garlic, peeled

1/2 tsp Black Pepper

Pinch of Rock Salt

2 tsp Vegetable Oil

400 grams Skinless, Boneless Chicken Breast or Thigh, cut into 1 to 1 1/2 inch cubes

1 Medium Onion, diced (about 2/3 cup)

1 can (14 oz) Coconut Milk

2 tbsp Fish Sauce

Place the cilantro, garlic and rock salt into a mortar and pestle and pound into a paste.

Heat the vegetable oil in a large pan over medium high heat. Cook the chicken for about 3-4 minutes, then add the onions and cook until the onions just start to soften. Add the cilantro paste, coconut milk, and fish sauce. Let cook for about 8 minutes until the chicken is cooked and the sauce thickens a little.

Serve over steamed rice or tossed with rice noodles.

Sweet Potato and Two Pea Curry

For a couple days, I really thought that summer was just around the corner. The sun was shining, and it was warm enough to go out without a jacket. So, my meals started to reflect the weather. Spring greens with avocado, apples, and bright zingy dressings. Pan seared fish with simply squeezed lemon and sauteed vegetables. Cold rice bowls with salmon, crisp veggies and garlic-tahina dressing.

But I guess I spoke and acted too soon. The rain and cold breezes returned, and I found myself going back into hibernation mode for a little bit longer. And this meant, I needed to warm up my dishes. The secret? A little bit of spice.

Now by spice, I don't mean heat. I just mean a little bit of warmth. The is achieved with some Indian inspired flavors and is balanced with the sweetness from the sweet potato and the freshness of the cilantro. Paired with the pop of the mustard seeds and two kinds of peas (green and chick peas), I am starting to think I could stay in winter mode for a little while longer!

Sweet Potato and Two Pea Curry

Serves 4-6

2 tbsp Curry Powder

1 tbsp Mustard Seeds

2 tsp Ground Coriander

1 tsp Ground Turmeric

1 tsp Ground Cinnamon

1/2 tsp Ground Black Pepper

2 tbsp Olive Oil

4 cloves Garlic, minced

2 tbsp Ginger, minced

1 Large Onion, chopped

6 cups Sweet Potatoes, cut into large chunks (about 3 medium sized potatoes)

1 Can (28 ounces) Diced Tomatoes

1 cup Water

1 cup Frozen Green Peas

1 cup Cooked Chick Peas

4 cups Fresh Spinach Leaves

1/2 cup Cilantro, chopped

Salt and Pepper

In a large pan, add all the spices and toast on medium heat until the spices start to smoke and the mustard seeds start to pop. Add the olive oil. Then add the garlic, ginger, onion, and sweet potatoes. Stir to coat with the spices. Add the tomatoes and water. Reduce the heat to medium-low, cover, and let cook for about 30 minutes, stirring every 10 minutes.

After 30 minutes, stir in the cooked chick peas and green peas. Let simmer for a couple of minutes. Then stir in the spinach and let it wilt. Finally, stir in the cilantro and season to taste with salt and pepper.

Serve with rice or flat bread, or both!

Thai Chicken and Coconut Soup (Tom Kha Gai)

I love Thai food. But in Damascus, good Thai, let alone Asian food, is hard to come by. However, with the arrival of a few new modern supermarkets, we are now able to find ethnic food ingredients that are not available in the local market. Oyster sauce, hoisin, sweet chili, and coconut milk are now readily available to satisfy any craving that a restaurant in Damascus simply cannot.

In this case, I craved the creamy, spicy broth of Thai Tom Kha Gai. However, I didn’t add the oyster mushrooms since mushrooms are one of the few things my husband doesn’t eat. Something about getting sick as a kid on mushrooms or something like that. I personally think if he didn’t know they were there, he would eat them and all would be fine.

Anyway, I left the mushrooms in the recipe so you can make it as is..... unless of course, your company doesn't like mushrooms as well!

Thai Chicken and Coconut Soup

(Tom Kha Gai)

Serves 2 generously as a meal

1 can (14 oz) Coconut Milk

2 cups Chicken Broth

6 slices Fresh Ginger (about 1/2 cm thick each)

1 stick Fresh Lemongrass (cut into 1 inch pieces) or 2 tbsp Chopped Lemongrass

400 grams Skinless, Boneless Chicken Breast or Thigh, cut into bite sized slices

1 cup Oyster Mushrooms, cut into pieces

1 tbsp Fresh Lime Juice

1 tbsp Fish Sauce

1 tsp Sugar

11/2 tsp Dried Red Chili Flakes (for medium spicy soup)

Fresh Cilantro Leaves for garnish

In a saucepan over high heat, combine coconut milk, chicken broth, ginger and lemongrass and bring to a boil. Then reduce to a simmer.

Add the chicken, oyster mushrooms, lime juice, fish sauce, sugar, and chili flakes. Simmer for about 5 minutes, until chicken is just cooked. Ladle into serving dishes and garnish with fresh cilantro.

Vietnamese Chicken Lemongrass

Remember when I posted about Pho Ga (Vietnamese Chicken Noodle Soup)? And how I mentioned that when I was feeling under the weather, my boyfriend took me to a little Vietnamese place for a steaming hot bowl of pho?  Well, the one point I forgot to mention here is that while I was slurping away, he was often eating his other favorite Vietnamese dish.... Chicken with Lemongrass.

The succulent chicken tossed with fragrant lemongrass, red chili, fish sauce, and crunchy peanuts is a winning combination. And believe it or not, it is super easy and quick to make.

As you can see from my photos, I used a mix of chicken legs and thighs with bones. However, you could use chicken breasts or boneless thighs. To be honest, I prefer dark meat in this recipe because the end result is juicier. 

So, treat yourself to a yummy Vietnamese dinner any night of the week with this easy and tasty recipe!

Vietnamese Chicken Lemongrass

Serves 4

2 stalks Fresh Lemongrass, cut into 1 1/2 inch pieces (or 4 tbsp chopped lemongrass)

3 tbsp Fish Sauce

4 Cloves Garlic, crushed

1 tbsp Curry Powder

1/2 tsp Salt

1/2 tsp Black Pepper

2 1/2 tbsp Sugar

1/4 cup Scallions, chopped

3 tbsp Vegetable Oil

1 kg Chicken Pieces (I used legs and thighs but you could use any parts you prefer)

1 Large Onion, diced

3 Small Red Chilies, chopped

3/4 cup Unsalted Roasted Peanuts, chopped

1/4 cup Water

In a large bowl, combine the lemongrass, fish sauce, garlic, curry, salt, pepper, sugar and scallions. Add the chicken pieces and massage with the marinade until all the pieces are coated. Let marinate for 15-20 minutes.

Then, heat the oil in a large pan. Add the chicken pieces and all of the marinade and cook for about 5-7 minutes. Add the diced onion, chilies and peanuts and cook for another 4-5 minutes. Then stir in the water, cover, and cook for about 5-8 minutes until chicken pieces are cooked through. (This time will be less if you are using just chicken breast pieces).

Serve over steamed rice and garnish with some chopped scallion.

Pho Ga- Vietnamese Chicken Noodle Soup

I love pho. To be honest, I don’t remember eating it until I moved to Austin, Texas. Sounds like a strange place to start eating a vietnamese dish, so let me explain. I was just flying back to Texas after a vacation. I had quite a cold, and after hours and hours of flying, I was a congested mess. My boyfriend (now husband) picked me up at the airport late that night and recognized the signs, and prescribed for me a steaming hot bowl of pho. Thankfully, he knew the right place. One of his previously favorite hangouts by his old pad on Burton Drive. Yes, it was kinda a cliché, poorly decorated dive. But it was simple, cheap, delicious, and, despite the time of the night, it was open.

I am not sure if this was my first pho experience or not, but it certainly was the most memorable. As I slurped down the limey, spicy broth (recommended as the way to “sweat out” a cold), I couldn’t help but feel surprisingly better. My sinuses cleared, my throat felt soothed, and as I sat across the table from the love of my life, I felt ready to conquer the world.

Since that experience, every time I feel a little under the weather, I order myself a big steaming bowl of pho. I load it with crunchy bean sprouts, sliced chilis, basil, cilantro, and a squeeze of lime and slurp away.

Fortunetely, since arriving in Damascus more than 1 year ago, I haven’t really fallen ill. That is, until last week. And I found myself thinking about pho. Unfortunetely, I haven’t seen any little vietnamese restaurant around here. So, I had to try to make it myself.

I know the list of ingredients may seem a little intimidating, but it is really just the stuff for the broth, the rice noodles, and everything else. Someone told me once that blanching off the bones for 5 minutes first makes a clearer, tastier broth. To be honest, I’m not sure if that’s true because I started doing it that way and since it tastes good, I stick to it and haven’t tried the alternative.

So, next time you are feeling under the weather or just want a heart warming, steaming bowl of soup, try this one. You’re gonna love it!

Pho Ga (Vietnamese Chicken Noodle Soup )

Makes 2 steamed bowls of Pho

To make the broth:

1.5 kg Chicken carcasses

2 Large Onions

2 pieces Ginger, 2 inches each

2 tbsp Coriander Seeds

6 Star Anise

6 Whole Cloves

1 tbsp Sugar

2 tbsp Fish Sauce

Stems of 1 bunch of Cilantro

2.5 Liters of Water

The rest of the ingredients:

2 Skinless, Boneless Chicken Breasts

400 grams Dried Rice Noodles

1 cup Fresh Bean Sprouts

Cilantro Leaves

1/4 cup Red Onion or Shallot, thinly sliced

1 Whole Lime, cut into wedges

Sliced Chili

Fresh Thai Basil

Char the ginger and onions on a gas element, grill, or under the broiler. Let cool and peel. Cut both the onion and ginger into chunks. Set aside.

Fill a large stockpot with water and bring to a boil. Add the chicken carcasses and boil for about 5 minutes. Drain and rinse the chicken carcasses and the pot. Place the clean carcasses back into the pot and add 2.5 liters of water. Add the onions, ginger, spices, sugar, fish sauce, and cilantro stems. Simmer for about 2 hours, skimming every 20 minutes or so.

Add the chicken breasts to the broth and simmer for about 15 minutes. Remove and set aside to cool.

Taste the broth. Adjust seasoning with more fish sauce and or sugar. Strain the broth and throw away the solids. Then, my mom’s broth trick… cool it off, put it in the fridge overnight. The next day, skim off all the solidified fat and skum and you will end up with a pretty nice broth. If you don’t have time to do this, you don’t have to, but I think it gives a broth with a better finish and less grease.

Boil water and prepare the rice noodles as per the package instructions. Divide the noodles into two soup bowls, shred the cooled chicken breasts, and place on top of the noodles. Pour the hot broth over top. Add desired garnishes and enjoy.

Twice Baked Honey-Soy Chicken Wings

This is an awesome recipe for chicken. I used it to make some kick a** chicken wings, but it can also be used as a marinade for a roasting chicken, chicken legs or even chicken breasts.

Sorry to use such strong words, but these chicken wings were really super amazing. I made them for my 30th (gulp, yes 30th) birthday party and they were a huge success. In fact, I would say that they were the hit of the party!

Sweet and sticky, my guests had to force themselves to STOP eating them! Now that's what I call a winner!

Twice Baked Honey-Soy Chicken Wings

Makes a whole lot of wings

4 kg Chicken Wings, wing tips removed

8 cloves Garlic, minced

3/4 cup Hoisin Sauce

1 cup + 1/2 cup Honey

1/2 cup Dark Soy Sauce

2 tbsp Sesame Oil

1 tbsp Chili Powder

Vegetable Oil for pan

Preheat oven to 400 degrees.

Rinse and pat dry the chicken wings. Separate the wing from the drumette and place the wing parts into a large bowl or ziplock bag.

In a bowl, mix together garlic, hoisin, 1 cup honey, soy, sesame oil, and chili. Pour half of the mixture into the chicken wings. Massage the marinade into the wings. Set the other half of the marinade aside.

Line a baking sheet with tin foil, then rub vegetable oil all over the foil. Place the wings, skin side up onto the baking sheet then pour the marinade that was with the wings over top. Bake for about 8 minutes, then flip over and bake for another 6 minutes.

After 14 minutes, remove the baking sheet from the oven. Place the wings into a bowl. Drain the fat and excess marinade off the baking sheet, change the foil, and rub again with oil.

Add 1/2 cup of honey to the remaining half portion of marinade. Toss the wings in the marinade and place on the baking sheet skin side up, and drizzle with leftover marinade as before.

Bake in the oven for another 12 minutes until the wings are sticky.

Chinese Beef & Green Bean Stir Fry

One of my favorite Chinese dishes is Beef & Brocolli Stirfry. And somehow, my mom's is always the best. Everytime I go home, I ask her to tutor me again on this dish. And everytime I go back to my house, I try it and it never tastes the same. I don't know why. Must be that thing about your Mom's cooking.

Anyway, for my birthday, I decided to try it again. However, since brocolli isn't very common over here, and my husband isn't really a fan, I made it with green beans. Served with steamed rice, it was delicious, but the reality is, it will never be as good as Mom's.

Chinese Beef & Green Bean Stir Fry

Serves 4-6 people

1 kg Beef, cut into thin slices across the grain

1 kg Green Beans, trimmed and cut into 2 1/2 inch pieces

Marinade Ingredients

2 tbsp Rice Vinegar

1 tbsp Sugar

1 tbsp Soy Sauce

1 tbsp Water

2 tbsp Corn Starch

Other Ingredients

1/4 cup Oyster Sauce

1/4 cup Dark Soy Sauce

2 tbsp Cornstarch

1/3 cup Water

5 cloves Garlic

1 inch piece Ginger , cut into slices, then sticks

Vegetable Oil

Salt to taste

Place the beef in a bowl or ziplock bag. Add all the marinade ingredients except the cornstarch. Massage into the beef. The sprinkle in the cornstarch, ensuring the beef is coated with it. Place in the fridge for 30 minutes to 1 hour.

In the meantime, blanch the beans in boiling water until they turn bright green. Drain and rinse under cold water so they stop cooking.

In a small bowl, mix together the cornstarch and water to make a slurry (Chinese method of thickening).

Heat a wok or large sautee pan on high heat. Add about 1/4 cup vegetable oil. Add the beef and cook for about 3-4 minutes until browned on all sides. Remove the beef from the pan and set aside.

Add another tablespoon of oil to the pan. Add the garlic and ginger and cook for 2-3 minutes, stirring constantly so it doesn’t burn. Add the blanched beans and fry for about 1 minute. Add the beef back into the pan. Stir in the oyster sauce and soy sauce. Then add the slurry. As soon as the mixture thickens up, it is ready to serve. Add salt to taste. Serve with steamed rice.