Top 3 Benefits of Ea… on Mooshu Chicken Top 3 Benefits of Ea… on Preparing Wood Ear Preparing Wood Ear |… on Chicken Stir Fry with Broccoli… Ying's Kitchen on Garlic Mia on Garlic
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2/3 cup coconut milk ( if it’s too thick, first dilutes I it with water until its thickness is like regular milk)
1/4 teaspoon yeast
2 boxes Jiffy corn muffin mix
1 1/2 cups flour
8 pitted dates (optional)
Heat milk for about 15 seconds in the microwave or until it’s lukewarm. Add yeast。
Combine Jiffy corn muffins mix, flour and eggs in a mixing bowl。Slowly add milk to
the dry ingredients and mix well. Knead until it comes a smooth dough( about 2 minutes) Cover and let it rest for about 30 minutes.
Add about 2 inch water on the battom of a steamer.
Cover the steamer rack with a cheese cloth or grease the rack with oil. Place dough on top of the rack and pat it down with your palm of your hand gently to spread tbe dough. Add dates on top.
Place the rack in the steamer. Cover and bring it to a boil (that’s when you see steam coming out of the steamer) Steam for 10 more minutes.
You can serve this with stir fry intead of rice.
2 medium potatoes
2 tablespoons oil
1 clove garlic, chopped
1 dash pepper
1 tablespoon rice vinegar
Salt to taste
First peel and Julianne potatoes and carrot.
Place Julienned potatoes in a container and cover with cold water. Drain right before cooking to avoid potatoes turn dark.
Heat oil in a wok over medium high heat. Add garlic and pepper, stir until aroma about 10 seconds.
Add drained julienned potatoes and carrot. Stir fry for a few minutes until potatoes look translucent.
Add vinegar, and salt and stir for 5 more seconds.
Serve over rice or as filling for tortilla.
Tip:cut carrot into 2″ lengths. Trim 1 side and turn to lay it flat.
Carefully cut the carrot piece lengthwise into thin slices. Arrange the carrot slices in a stack.
Then carefully slice the carrot stack lengthwise into matchsticks.
2 lb pork belly or boneless country style ribs
1 tablespoon oil
1 1/2 tablespoons sugar
2 tablespoons dark soy sauce
1 cinnamon stick
1 bay leave
Salt to taste
First cut pork into 1-inch sections
Parboil the pork in 4 cups water in a large saucepan for 2 minutes. Drain.
Heat oil in a pot over medium to low heat, add sugar. Stir slowly until sugar is melted and browned. Add pork and stir in soy sauce. Turn up the heat and continue stirring until pork is coated with soy sauce, about 1-2 minutes. Add 1/2 cup water and bring it to a boil covered, reduce heat and simmer for about 1 hour. Add salt to taste.
Serve over rice.
1 lb steak
2 tablespoons oil
1 teaspoon finely chopped garlic
1 teaspoon chopped ginger
2 green onions, chopped
5 -8 dry red chili peppers (optional)
1 cup mixed vegetables (peapods, sliced onions, carrot and mushrooms)
2-3 tablespoons Ying’s Kungpao Sauce
1/4 cup roasted peanut’s (optional)
1. Cut steak into slices or small cubes.
2. Heat oil in a stir fry pan over medium high heat, and swirl. When oil is hot, add garlic ginger, green onions and red chili peppers. Stir until aroma, about 5 seconds. Stir in sliced or cubed steak.
Stir for about 1 minute.
3. Add vegetables and stir for 1 minute. Stir in Ying’s Kungpao Sauce.
4. Stir fry until everything is evenly coated with sauce, then remove from pan.
Happy Mother’s Day, friend!
Try this recipe for your Mother’s Day meal!
2 lb steak or chicken breast, cut into about 1″ chunks
1 small red bell pepper, sliced into about 1″ pieces
1 small orange bell pepper, sliced into about 1″ pieces
1 small green bell pepper, sliced into about 1″ pieces
1 cup red or yellow onion, cut into chunks
1 cup mushrooms (optional)
3/4 cup Ying’s Korean BBQ Marinade
1. First soak bamboo skewers in cold water for 15 minutes.
2. Marinate meat for at least one hour with sauce of choice (the longer marinated the better the flavor! If in a rush, place meat and marinade in a ziplock bag and massage the bag with contents inside).
3. Alternate ingredients on skewers, leaving a little space between each ingredient.
4. Brush on more sauce while cooking. Grill to desired doneness. Enjoy!
Grilled Korean BBQ salmon is great for Mother’s day dinner.
Simple enough for you to be able to enjoy the day!
Grilled Korean BBQ salmon is one of our family’s favorites. We try to make it every other week. They are so easy and so good!
2 salmon steaks
1/4 cup Ying’s Korean BBQ Marinade
All you need to do is to place salmon steaks in a Ziploc bag, add Yings Korean BBQ Marinade to let them marinate for at least 30 minutes. To make sure salmon is covered and flavored with the marinade, massaging them from outside the bag.
Then you can grill them on either greased indoor grill pan or outdoor grill, about 3 minutes each side. Yum!!!
1 bunch asparagus
2 tablespoons oil
1-2 cloves garlic, crushed or finely chopped
2 tablespoons Ying’s Stir Fry Sauce
1. Wash and cut about 1 1/2 inches off from the ends. Pat dry with paper towels, then cut them into 1 1/2 inch lengths.
2. Heat oil over medium heat in a wok or large skillet.
3. When oil is hot, add garlic and stir for 5 seconds, then add asparagus and stir for 2 minutes. Add Ying’s Stir Fry sauce.
4. Stir for 1 more minute and remove from heat. Serve over rice or as a side dish.