Childhood Memories: Stir-fried Seafood Udon (Yaki-Don)

Something you might not know about me. I grew up in Hong Kong and I went to a Catholic Girls School from Grade 4 through to Grade 10. That's why I also use British words like "compulsory", the "lift" or the "cinema" from time to time when I don't catch myself quick enough. =D

find me? Hint: one of the taller ones in class

I remember those days as a Catholic schoolgirl (haha) fondly. I remember the mornings when we said our morning blessings and prayers and also the days when the teachers measured our skirts to make sure they're not to short. Lunch was always my favorite time of the day. I remember opening my little pink thermal lunchbox that our Philipino helper helped prepare in the morning with anticipation. There was always one dish that I hoped she made for us that day --- Stir-Fried Seafood Udon, Japanese- style. 

 The chewiness of the udon, the crunchiness of the shrimp and the sweet-saltiness of the soy-mirin based sauce makes this a simple but yummy meal, whether it's lunch or dinner. (I've even had it for breakfast on some days, hell ya :D). I was hoping to measure out the exact measurements for the sauce this time but alas, I improvised. The recipe below is a good estimate of what the amounts of the sauce. Adjust as needed!

Recipe for Stir-Fried Seafood Udon:

Serve: 2 people (4-5 servings)

Ingredients:
200g fresh shanghai style udon (1 packet) - already cooked and available at most asian markets. 
~15 shrimps, peeled and devined

1 bag of frozen tiny scallops, rinsed and dried.
1 carrot, julienned 

5 bak choy, cleaned and separated into leaves.

1/2 onion, sliced
3 cloves garlic (minced)

ginger, minced 

Seasonings:
1 tbsp black bean sauce
1 tbsp light soy sauce
½ tbsp dark soy sauce
2 tsp Chinese cooking rice wine (shao xing hua tiao)
1 tsp of Japanese Mirin
½ tsp sugar
Dash of black pepper
80ml water

2tsp of cornstarch

1 tsp of sesame oil

Seasonings for prawns:
Dash of salt, sugar and cornflour

Methods:

1. For prawns, peel, devein and rinse under a running water. I used frozen shrimps by Artica, devined and EZ peel. Pat dry. Season with prawn seasoning, cover with clingwrap and refrigerate for 1/2 hour.
2. Blanch (烫一烫) udon lightly over boiling water ~3 min and drain. Set aside.
3. Heat up some oil under high heat. Layout all the prawns and let them fry untouched until they turn pink. Flip over the other side and continue frying until they turn pink and curl up. Add scallops, cook for another 2 min and set aside.
4. Heat up some oil again. Stir-fry half of the ginger/garlic, onions, carrots and bak choy. set aside.
5. Heat up some oil again. Sautee remaining garlic/ginger and pour in seasonings. Stir till it boils. Add in blanched udon. Stir fry for 2-3 min until al-dante.
6. Add in ingredients from (3) and (4). Toss all the ingredients until well combined. Turn heat off. Add pepper to taste. Enjoy!

Note: Other ingredient substitutions include fishballs, fish, baby corn, snow peas, shitake mushrooms, enoki mushrooms, chicken, beef, egg, or just plain vegetarian :D

We also paired the meal with this 2009 German Riesling from Wholefoods for $6.99. It was sweet and tangy and according to the bottle, " an ideal match for Asian cuisine". I'm going to try to include a wine pairing with my posts now when available. Any thoughts about that?

P.S. Stay tune for tomorrow's brunch post on The Rachel (Turkey Reuben) Sandwich! 

P.P.S. Did you find me in the photo? Second on the left, last row. =P


Thanks for reading! What are some of your favorite childhood recipes? 

Love Is Where my Stomach is....

 Happy (late) Valentine's Day everyone! ]. I'm not a personal fan of going out on the big Vday so I had my Baby attempt to cook me a fancy meal at home. This is our second Valentine's day together so we decided to kick it up a notch. This means I dress up and put on fancy perfume and we enjoy a quiet and private dinner complete with appetizers, main course, good wine and of course, a phenomenal dessert....

Valentine's Day Dinner for Two

February 14, 2011

Main Chef: Jerry 

Dessert Chef: Patricia

First course

Insulata Caprese

A Fresh Combination of Mozzarella, Tomatoes and Basil

Second course

Cream of Potato Soup 

garnished with crispy bacon and sharp cheddar

Main Course

Garlic and Rosemary Roast Lamb Chops

Dessert

White Chocolate and Raspberry Souffle 

Best souffle I've had. Must try for the Chocolate Lover - sink your teeth into a crunchy yet fluffy white chocolate topping to find a hidden tart raspberry dark chocolate molten center in the middle 

Wine pairing

Pirot Syrah 2009 California

Whole Foods 

- smooth, plum flavors perfectly paired with the hearty lamb we had

White Chocolate Souffle with Raspberry Chocolate Sauce

Courtesy of the Fumbling Foodie

Raspberry Chocolate Sauce:
1/4 cup fresh raspberries
3 oz Ghirardelli 60% cocoa semi-sweet chocolate chips
2 tablespoons European unsalted butter

Souffle:
3 large eggs
3 tablespoons flour
1/8 tablespoon iodized salt. (don't use kosher salt, the granuals are too big)
3/4 cup whole milk
6 oz Ghirardelli white chocolate chips
1/2 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
2 Tablespoons granulated sugar

Additional butter and sugar for the ramekins

Put a pie pan in the freezer for several hours to chill. You are going to be pouring hot liquid into it so metal or pyrex are preferred.

lightly butter six 4.5 oz ramekins. Mine are 3 inches in diameter and 1.5 inches deep. Coat the inside of each buttered ramekin with granulated sugar. Invert and pour out the excess.

Puree the raspberries in a blender. Pour the pureed raspberries through a sieve into a small bowl, using a spatula to squeegee the liquid through and leave the seeds behind (discard the seeds).

In a double-boiler or small saucepan set in a larger pan of simmering water, combine the raspberry puree, semisweet chocolate chips, butter, and sugar. Stir frequently until melted together and smooth. Grab the ice cold pie pan out of the freezer and pour this mixture into it. Tilt the pan as needed to get the mixture spread evenly over the bottom surface of the pie pan. Return the pie pan to the freezer. When the mixture has set up, divide it into six equal portions and use your hands to form each portion into a little ball. Put the balls back into the pie pan and put the pan in the refrigerator.

Seperate the egg yolks from the whites (you will need both). The whites should go into a large clean bowl big enough to be used with your hand mixer (or put them in the mixing bowl of your stand mixer).

Combine the flour and salt in a saucepan. Add a small amount of milk and combine. You want a smooth paste. Then add the rest of the milk, combine, and place the saucepan over medium heat, stirring constantly. When the mixture has thickened a bit (like a cream sauce, about 4 minutes), remove a bit of it from the saucepan, add it to the egg yolk,s and whisk gently. (This allows the yolks to warm up without cooking them). Add the yolk mixture back into the saucepan, cook for 1-2 minutes, stirring constantly. When it is about the consistency of mayonnaise, remove it from the heat, place it into another bowl along with the white chocolate chips. Stir or whisk until the white chocolate chips are fully melted and combined. Add the vanilla. Set aside

Beat the egg whites in their own bowl( mentioned above). Add the cream of tartar until soft peaks form. Gradually beat in the sugar and continue meating until medium-firm peaks form.

Gently fold a heaping spatula load of egg whites into the white chocolate mixture, then add the remaining egg whites. Fold gently to preserve the air in the egg whites.

Take the chocolate balls out of the refridgerator. Place one in the center of the bottom of each ramekin. Fill each ramekin with the white chocolate/egg white mixture until it is no higher than level with the top of the ramekin. (1/8 inch below the top of the ramekin works well for me.)

At this point you can cover each ramekin with plastic wrap and put it in the refridgerator, awaiting dinner time.

When it is time for dessert, preheat the oven to 375F, remove the plastic wrap and pop them into the oven for 15-20 minutes, or until portions of the top have turned a light golden brown.

Serve immediately.

Feeling the love of friendship, romance and family all together these last two weeks. I feel so blessed to be surrounded with people who are so down to earth and so supportive <3. 

Thank you...

What's for Dinner Tonight? A Peek into my Childhood

No time for a long post so here's a  quick little peek into some basic Cantonese dishes I made for dinner  the other night. Enjoy :) 

 Steamed Egg with Pork and Mushrooms 

Chinese Chives with Sliced Beancurd and Mushroom

 Ingredients:  

1 pack of Chinese Chives (flower buds cut off)

1 pack of Five Spice Bean Curd (sliced)

2 cloves garlic, minced

1 small red chili pepper, deseeded and dsliced

1 green spring onion, sliced
4/5 chinese mushrooms, soaked till soft and sliced

Seasoning: 

2 tbsp of canola oil

1tbsp Chinese Shaoxing Wine

1 tsp of salt

1 tsp soy sauce

Heat up frying pan with oil. Add garlic, green onions, ginger and chili pepper until sizzling. Slide the chives, mushrooms in and stirfry. Add wine and keep stirfrying. Put beancurd in and add salt and soysauce to taste.

Sweet Dessert Dumplings (Tang Yuan) 湯圓

"Sweet Reunion". This is what this classic Chinese dessert represents. As a kid, these chewy delights were served at every festive occasion or family gatherings. I don't know what came over me the other day when I had the sudden craving for these late at night --- maybe my brain is impatiently awaiting that sweet reunion come December when I head home for Christmas.

The more popular and common version of these sweet dumplings are filled with red bean or sesame paste, but the traditional plain version serves well with a sweet gingery soup. Ginger is well known to keep skin well-hydrated and plump when the weather gets dry, which is what every girl wants as the years roll along, right?

 A little food coloring creates more fun in the kitchen :)

Sweet Chewy Roundness. NOM NOM NOM

Can't wait for December :)

Back with a Bang: Best Chicken Salad

I'm back and I'm still trying to forgive myself for having left this blog sad and lonely for the last four and a half months. Life is great and productive and I have never felt more fatigued but satisfied with what I'm doing. I'm officially a third year medical student and more than half way to getting that degree and long white coat I have always been so envious of. 


With all the fatigue and time in the hospital, I still find solitary bliss in my home kitchen. With Neurology finishing up and a free weekend before my Pediatric Rotation, my girlfriends and I decided to utilize the warm breezy weather for a picnic out at New Kent Vineyards. 

I've always had a romanticized view of picnics and it's not a picnic without an awesome chicken salad sandwiches and a good pesto pasta salad. I searched for endless chicken salad recipes online and this is the one I decided to settle for. Not only does it have the crunch of almonds, the sweetness of fresh grapes add a special touch to this chicken salad. Top it off on a slice of Italian Loaf from Trader's Joe and a bottle of Chardonnay and you got yourself the perfect afternoon.

Best Chicken Salad Recipe

• 2 cans Premium White Chunky Chicken from Trader Joes 
• 1 or 2 stalks celery, chopped- about 3/4 cup
• 1/2 cup seedless grapes, halves
• 3/4 cup salad dressing, such as Miracle Whip brand
• 2 Tablespoons coleslaw dressing (Marzetti's is good)
• 1 teaspoon  paprika
• 1 tsp Ground Mustard (optional)
• Coarsely ground black pepper, to taste

Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight. Top it on a slice of fresh italian loaf or ciabatta. Enjoy :)

Simple, Beautiful, Everyday Bread

It's crunch month time. My future career and life will depend on this 8 hr exam exactly one month away. It's hard to think that my life will depend on a 3 digit score but that's how the field of medicine works. With the courtesy of Dr. Costanzo, I have my study schedule down to the minute second. It also means a whole less blogging time and the need for quick, easy meals. 

 1 of many books I got to know

When 2 become 1 ------- Banana Peanut Butter Bread

If you guys were thinking of the Spice Girls when you saw the title, that is exactly what popped in my mind the moment I tasted this fusion of deliciousness. No one can deny how great banana bread is when you have 2 ripen black bananas sitting on the kitchen counter. If anything can possibly be better than warm banana bread fresh out of the oven (besides the Spice Girls that is ), then it's this Banana Peanut Butter Bread.

Chunks of chocolate chips interspersed between sweet nutty goodness

Not your average Banana Bread

Recipe for Peanut Butter Banana Bread (adapted from SugarPlum) 

Ingredients:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 medium ripe mashed bananas
1/2 cup creamy peanut butter
3 tablespoons unsalted butter, softened, divided use

3/4 cup granulated sugar
1/2 cup firmly packed light brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup milk
3/4 cup semi-sweet or dark chocolate chips
1 1/2 teaspoons granulated sugar, optional

Directions:
Preheat oven to 350 degrees F. Coat a 9-inch loaf pan with cooking spray or butter.

In a medium sized mixing bowl, sift together flour, baking powder, baking soda and salt.
In a large mixing bowl, using a mixer on medium speed, beat together banana, peanut butter, 2 tablespoons butter, granulated sugar and brown sugar until creamy, about 2 minutes; beat in eggs and vanilla extract until combined. Reduce mixer speed to low and beat in milk and flour mixture until just combined; stir in chocolate chips

Pour batter into prepared pan; bake for 50 minutes. Remove pan from oven, melt additional tablespoon butter, brush evenly over the top, and top with sugar. Continue to bake an additional 5 minutes or until golden brown.

Cool for 20 minutes before running a knife around outside edges, removing, and transferring to a wire rack to cool an additional 30 minutes before slicing.

Better than Papa John's Pizza

As you can see, I have been fully utilizing my bread machine lately. Better use it while I still can. My big Board exams are set  for June 21st and by the end of this week, I might have to take a full time  break from blogging. It will miss blogging a lot, especially since I just started having a good flow with it. Anyways, back to the spotlight of the night. I made my first homemade pizza!  

 The crust I had made ahead of time with the bread machine thru a recipe I found online. The crust turned out thick, chewy with a definite crispiness to it. If you like a slightly crispy crust, then this recipe is just for you! The assembly was the fun part. We put sausages, fresh tomatoes, mushrooms and basil over a homemade tomato sauce and generously sprinkled mozzarella cheese over it. 

It always taste better when it's homemade. I can't agree with it more! 

Homemade Pizza Sauce （updated
1 can of Herinz tomato sauce
2 tbsp of tomato paste 
1 fresh tomato, sliced
1 tbsp Italian seasoning
1 tbsp of dried basil
1 tsp of garlic powder
1 tsp pepper
2 tsp salt 
2 cloves of garlic, minced
sugar (adjust as needed)
water (adjust as needed)

1. Heat up your frying pan with a drizzle of olive oil/ canola oil.
2. gently fry the garlic until fragrant.
3. throw in your tomatoes, tomato sauce, paste, seasoning, basil.
4. Bring it to a boil.
5. Turn the heat down to a simmer and add salt and pepper.
6. When the sauce has thickened, taste and adjust with sugar
7. Use 1-2 tbsp on a 9 inch pizza. 
8. Freeze the rest for your next awesome pizza!
p.s. if you want more tomato flavors, feel free to add more tomato paste and adjust consistency with hot water. 




What are your favorite pizza toppings?

Who needs Panera Bread? Homemade Tuna Melt with Avocado & Tomatoes

It was 1130am. I was craving a panini but feeling too lazy to drive out to the closest Panera. I rushed to the kitchen and started raiding my fridge and cabinets. A-HA! I found a can of tuna fish. One glance in the fridge and I knew I was set for an awesome lunch. I grabbed an avocado, a tomato and the bottle of Light Mayo and turned on the Panini maker. Luckily, I still had some homemade whole wheat bread I had baked with the Bread Maker the other day sitting around. A couple of slices and a dash of pepper later, I was settling on the couch with a hot crunchy panini oozing with yummy goodness and  a glass of raspberry lemonade.

Happy Earth Day 2010!

14 years ago, it was Earth Day on April 21, 1996. I was in sixth grade and that day my story was published in the front page of the The South China Morning Youth Post in Hong Kong. I searched hard in the archives to share with you the story but unfortunately couldn't find it. The story was set in the not so near future, where humans lived in a concrete jungle, where trees were a rarity and fresh produce was a thing of the past. With a touch of a button at home in front of the television, there was nothing humans could do without leaving the house. 

 beautiful scenery in Williamsburg, VA

The story might seem somewhat cheesy now but I realized I have lost some of that optimism I had as a child. What I have achieved in the last fourteen years in my vow to protect what Mother Nature has given us? Besides the occasional use of environmentally friendly light bulbs and remembering to turn off the lights when I go out, I still run the dishwasher far too many times and go through enough plastic bags to fill a landfill. I am ashamed but  this post has inspired me and given me a chance to redeem myself.

On a positive note, I recently planted some seedlings at home: sweet basil, dill, and yellow pepper. I am hoping the greenery will be a constant reminder to me how much work and time it takes for a plant to blossom. Oh, and I am definitely bringing that recyclable shopping bag with me tomorrow to the supermarket. 


Do you have any goals on Earth Day?

A Pork Loin Roast worth "Glee"ing for

I've always had a soft spot for musicals and Broadway and if I were living in New York City, I would be lining up to see a new musical every night. Sadly, I do not live in the Big Apple or anywhere near. Luckily, the latest TV show Glee has brought the broadway back to me in the comfort of my own home, on my 24 inch plasma screen. What can be more entertaining than a TV show that combines music, dance and high school drama all together? (maybe except the High School Musical). The second new season of Glee proves even better than the first, with more sex appeal, drama, glam and music. They even showcased Madonna's classics in the latest episode.

Glee airs on Fox every Tuesday

 How better to complement this awesome entertainment during dinner than making one of the best pork roast recipes ever introduced by Ina Garten from Food Network Barefoot Contessa. This recipes practically screams GLEE--- it makes me want to start twirling and start belching out tunes on my dinner table. 

Yes, it's that good. The pork is moist and when it melts in my mouth, I can taste the blend of fresh rosemary and thyme with the tanginess of lemon and touch of garlic.
 

Itsy Bitsy Teeny Weeny Swirly Cheesecakes

The first food blog I ever visited was Mandy's Fresh from the Oven, a home chef from Singapore who made the most delicious cakes but was still able to maintain a down-to-earthness to her blog. Her entries inspired me to start baking and one of the first recipes I ever tried from her blog were these delicious "Lil Cheesecake Fellas". Don't underestimate these teeny weeny cheesecakes. They might be lower in calories but definitely not any less in flavor. This is definitely one recipe that has never yet failed for me. 

I mean, who can say no to such innocent looking cheesecakes? :)

        Fresh out of the Oven

 Proud and Puffy

Recipe for cheesecake filling with Oreo base(adapted from Fresh From the Oven)

two 8-ounce packages Philadelphia Cream Cheese (use either full fat or 1/3 less fat Neufchtel), at room temperature
2/3 cup sugar
2 tablespoons cornstarch
1 tablespoon pure vanilla extract
2 extra large eggs (I used large eggs)
1/2 cup heavy whipping cream
1.5 tablespoons unsweetend cocoa powder
25 oreo cookies, mashed to fine crumbs

1 tbsp of butter, melted

Preheat oven to 350F. Line 12 standard muffin cups with silicone, foil, parchment, or paper liners.

To assemble the oreo/cookie base, mash 20-25 oreo cookies with any equipment that can do the job until fine crumbs. Mix a tbsp of butter with the crumbed oreos. Lay a thin layer of base in each of the muffin tins and bake for 10 min. Meanwhile, continue with filling.

Put one package of cream cheese, 1/3 cup of sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl a few times. Blend in the remaining cream cheese and 1/3 cup sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each one. Beat in the cream just until it's completely blended. Be careful not to be overmix. Remove 3/4 cup of the batter and stir in the cocoa.

Divide the white batter among the 12 muffin cups. Drop a heaping teaspoon of the chocolate batter in the center of each, pushing each down slightly. Using a small knife or skewer, cut through the batter until dark swirls appear.

Place the muffin tin in a large shallow pan and add hot water until it comes about 1 inch up the sides of the tin. Bake the cakes until set and slightly puffy, about 30-45 minutes, depending on how hot your oven is. Remove the cakes from the water bath, transfer the tin to a wire rack, and let cool for 2 hours.*Transfer the cake to a container and chill for at least 4 hours.
*note: instruction from the book: After 2 hours of cooling, cover cake with plastic wrap (do not remove from the tin) and put in the freezer until cold, at least one day.

To remove the cakes, lift them out with your hands and peel off the liner. Although I find it more convenient to hold and eat it with the liner on. For a dressier version, place the cakes, top side up, on a serving platter or individual dessert plates, Top with the chocolate curls if you wish and refrigerate. Serve drizzled with the hot fudge sauce, if you wish. If there are any cakes left, cover with plastic wrap and store in the refrigerator or wrap and freeze for up to 1 month.

Shake Your Bon-Bon Cinnamon Rolls!

In light of Ricky Martin's coming out announcement this week, I have decided to entitled these my "Shake Your Bon-Bon Cinnamon Rolls"! The bread machine is one of the best inventions ever and made this Cinnabon journey so easy and convenient. I found this recipe online and it promised Cinnabon like rolls and I cannot agree more!

Who can say no to this swirly bun of goodness and cinnamon?!?!?!?! The frosting was absolutely spot-on and my only improvement for next time is add an extra tsp of cinnamon!

Strawberry and Peach Birthday Cake

My latest creation for a special birthday occasion: Strawberry and Peach Cream Chiffon Cake. The light and fluffy cake layers really complemented the strawberries and peach. Perfect for a spring birthday :)

Homemade Banana-Pecan Bread

My new SunBeam bread machine has long been awaiting its turn in the kitchen. I was intrigued with a machine that could turn something as intimidating as bread-making to something as easy as singing the ABCs. As I had a craving for sweet bread, I decided try my hand at the Banana-Pecan Bread recipe. First, throw in the liquid ingredients, then the dry ingredients, put it in the machine, press a button and walk away! I had a lot of fun watching the kneading blade go up and down, round and round. It was as if a little person was mixing and kneading my bread for me in the machine :)

As a virgin in the bread-making business and a Type A medical student, I decided to read the instruction booklet inside and out, in English and Spanish, backwards and forwards. Alas, in the midst of excitement, I forgot to put the yeast in the nook I made in the flour. However, it all gets mixed together in the end and my first time product came out beautifully, with the sweet aroma of bananas and the crunchy nuttiness of fresh pecans.

The bread next day was still soft, with a mild chewiness to it that I loved. I spread strawberry jam on mine and that was the best start to an 8am school day ever :)

Do you have any good bread recipes to share? What do you like to put in your bread? Any good suggestions on how to preserve homemade bread?

Spring Break!

I know i've been MIA for a while (blame it on med school!) 

Today marks the end of Behavioral Science and the beginning of Spring! I'll be in Vegas this weekend and LA all of next week.
Go Three Musketeers!!!!! 

 

Best Chicken Pot Pie

I'm a big fan of all-in-one meals.

As a full time medical student, I am always studying. Whether that is the whole truth or not, we must admit there are never enough hours every day so anytime saved in the kitchen means an extra hour or two of Food Network studying. 

Not only does a hearty Chicken Pot Pie have the starch, the protein, vegetables, dairy we need everyday,  it is also one of those satisfying meals that gives you a warm fuzzy feeling inside. The bite of crunchy flaky buttery crust over a mouthful of creaminess,  I just couldn't stop going for seconds. 

Can you?

 Recipe
-adapted from various sources on allrecipes

2 pieces of chicken breasts or thighs (if you're a dark meat lover like me), cut into chunks
1 can of pea and carrots
1/2 yellow onion, diced
1/2 cup of chicken broth
Garlic
Salt and pepper
Italian seasoning 1 tbsp
1 cup of milk
1/2 cup of all purpose flour
1 sheet of frozen puff pustry sheet (Pepperidge), defrost at room temperature
1 frozen deep dish pie crust (Pillsbury)
egg+ 2 tbsp of water

Preheat oven to 400F.
1. Fry onions and garlic over medium-high heat olive oil in the pan.
2. Add chicken.
3. Season with salt, pepper and italian seasoning.
4. When the chicken is almost cooked, add peas, carrots and chicken broth.
5.  Combine milk and flour in a bowl and add to chicken mixture.
6. Adjust taste accordingly with salt and pepper.
7. Place the mixture in the pie crust and overlay the puff pastry over the pie.
8. Cut off excess from edges and crimp with a fork.
9. Brush egg mixture over the top and bake for 25-30 min, until golden brown.