Chicken Vegetable Stir Fry

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Mooncakes for Chinese Moon Festival!

Have you heard of Chinese Moon festival? Also known as Mid-Autumn Festival, this Chinese celebration takes place on the night where the moon appears to be at its roundest and brightest. This year it takes place on September 15th.

Mooncakes_nMooncake Mold_n

These baked pastries are traditionally eaten during the Mid-Autumn Festival. The tool depicted in the picture below can be purchased on amazon. Mooncakes require a little more preparation, but the first bite into the soft and delicately sweet pastry is more than worth it!

Dough:
1 teaspoon baking soda
1 tablespoon water
1 1/3 cup home made syrup(see recipe below)
1/2 cup oil
3 cups all purpose flour

Filling:
2 tablespoons coconut oil
6 cups cooked taro root
1 cup sugar
1 cup chopped roasted walnut

Homemade syrup:
2 fresh lemons
1/4 teaspoon baking soda
4 cups sugar
2 tablespoons white vinegar

Other ingredients:
1 egg yoke
1 tablespoon cold water
1/2 cup all purpose flour

INSTRUCTION:

Homemade syrup- Cut lemons in half and squeeze juice in a cup and strain. In a separate container mix baking soda with 1 tablespoon cold water.

Add sugar and 1 1/4 cup cold water in a pot over medium heat. Cook until sugar completely dissolved. Turn down heat to low. Add lemon juice and vinegar to the pot. Continue cooking for 30 minutes on low. Add baking solution and remove from heat. Let cool completely (make this a few days ahead of time for best result)

Mooncake- In a mixing bowl combine Dough ingredients and fold to mix with a spatula into smooth dough.

You can buy taro root in almost any Asian or Hispanic stores. Peel and cut into small cubes. In a pot add 3 cups cold water and cook until taro is mushy.
easily poke though with a fork. Drain and mash it with potato masher.

In a wok or skillet add coconut oil, taro and sugar. Cook on low for 10 minutes or until the mixture appears dry. Remove from heat and let it cool.
Then add walnuts to the filling and mix well. Divide the dough into 20 parts. Roll each part into a ball.

Divide the dough into 20 parts also. Take one piece and roll into a ball in your hands. Press it down on a flat surface into a round.

Mooncake Mold
Available on Amazon
Place a taro ball and place it on the center of the round. Hold it in one hand and the other push the dough upward gradually to cover the ball completely. Then dust the ball with the dry flour.

Lay it on a flat surface and place the mold over the ball and press down. Take it out of mold and place on a baking sheet.

Combine egg yoke and cold water in a small container and mix well. Set aside.

Preheat oven to 375 degree and bake for 6 minutes. Take it out of the oven and brush light with egg yoke liquid. Turn down heat to 350 degree and bake another 5 minutes. Brush one more time with egg yoke liquid and continue baking for 6 more minutes or until they are golden.

Remove and cool. Its best to enjoy after letting them set for a couple days.

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Vietnamese Spring Roll (Summer Roll)

Labor Day weekend is coming up! Here is my  recipe for you. Hope you can make and enjoy them with friends and family over the weekend. Happy Labor Day!

Vietamese Summer roll 4 oz dried thin rice noodles
1 cup shredded lettuce
1/4 thin sliced red onion
3 tablespoons chopped cilantro
2 tablespoons fish sauce
1-2 tablespoons Vietnamese hot chili sauce or siracha
1 Granny Smith apple
1 lb. medium shrimp, cooked
1 pack Spring Roll Rice Paper

Dipping Sauce: two options
1. Ying’s Yum Yum
This sauce is awesome for the spring rolls, specifically if you have people who are allergic to peanuts.

2. Peanut Sauce
1/4 cup peanut butter
1/3 cup Hoisin sauce
3/4 cup cold water

In a mixer combine peanut butter, hoisin sauce and cold water. Blend until smooth.

Cook rice noodles in hot water for 2 minutes or until they are tender. Rinse in cold water and drain well.

Filling:
In a mixing bowl place noodles, lettuce, red onion and cilantro. Add fish sauce and hot chili sauce and mix well. Refrigerate for 10 minutes. Meanwhile, peel the apple and cut into strips about the thinness of a chopstick (like you’re cutting up little chopsticks made of apple).

Wrapping:
Take a rice paper and submerge it in cold water for about 15 seconds. Lay it flat on a kitchen towel. Place about 1/2 cup filling at the center, a little closer to the corner nearest you, then lay 2 shrimps and 2 apple strips. Lift the near corner over the filling and tuck it under the filling.
Begin to roll toward the opposite corner. About midway through, fold the two side corners over the enclosed filling. Continue rolling to the end.
Place it on a serving plate. Repeat the process until you’ve made all your spring rolls. Serve them with Ying’s Yum Yum Sauce or Peanut Sauce, or both!

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General Tso’s Ribs in Crock Pot

General Tso's Ribs
It’s so easy and it does not heat up your house!

1 slab of baby back ribs.
1- 1 1/2 cups Ying’s General Tso’s Sauce

Cut ribs into 2-3 rib sections. Place ribs in crock pot and cook for about 30 minutes on high. Then turn down to low and cook for 3 hours or until the ribs are completely done. Drain off excess meat juice.

Pour sauce over ribs and cook for another 15 minutes. Enjoy!

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Ying’s Asian Kabobs

13315261_1204122732932525_6121749248252128478_nchicken skewers _nThese meat and vegetable skewers are as appealing to both the eyes and the stomach! Colorful and delicious, this is a perfect choice for a backyard barbecue!

Yings Asian Kabob
INGREDIENTS:
– 2 lb chicken breast or beef
– 1 small red bell pepper
– 1 small orange bell pepper
– 1 small green bell pepper
– 1 cup red onion, cut into chunks
– 1 cup mushrooms
– Ying’s Kungpao sauce or Korean BBQ Marinade

INSTRUCTIONS:

First soak bamboo skewers in cold water for 15 minutes.
Marinate meat for at least one hour with sauce of choice (the longer marinated the better the flavor! If in a rush, put meat and marinade in a ziplock bag and massage the bag with contents inside).

Cut bell peppers, onion, and meat into medium sized chunks. Alternate ingredients on skewers, leaving a little space between each ingredient. Brush on more sauce while cooking. Grill to desired doneness. Enjoy!

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Hong Kong Style Noodles Stir Fry

Hong Kong noodles n

2 tablespoons oil
1/4 cup sliced red onion
4 baby bok choy, cut in half lengthwise
1 small jalapeno or bell pepper, sliced
1/4 cup thin sliced carrots
1/4 cup sliced bamboo shoots
8 oz. Hong Kong Style pan fried noodles
1/4 cup Ying’s Korean BBQ Marinade

Heat oil in a wok or skillet, add onion, baby bok choy, jalapeno, carrot and bamboo shoots. Stir for a couple of minutes, then add noodles and Ying’s Korean BBQ Marinade. Stir Fry for about 3 minutes or until desired tenderness.
Tip: add a little cold water if too dry while cooking. Add a little at a time.

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Hong Kong Style Noodles Stir Fry

2 tablespoons oil
1/4 cup sliced red onion
4 baby bok choy, cut in half lengthwise
1 small jalapeno or bell pepper, sliced
1/4 cup thin sliced carrots
1/4 cup sliced bamboo shoots
8 oz. Hong Kong Style pan fried noodles
1/4 cup Ying’s Korean BBQ Marinade

Heat oil in a wok or skillet, add onion, baby bok choy, jalapeno, carrot and bamboo shoots. Stir for a couple of minutes, then add noodles and Ying’s Korean BBQ Marinade. Stir Fry for about 3 minutes or until desired tenderness.
Tip: add a little cold water if too dry while cooking. Add a little at a time.

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Korean BBQ Chicken Taco

Korean BBQ Chicken Taco

6 boneless skinless chicken thighs
1/2 cup Ying’s Korean BBQ Marinade
1 tablespoon oil
1 package corn tortillas
1/4 cup hot chili sauce ( optional)
1 cup guacamole

First, place Chicken thighs in a Ziploc bag, then add Ying’s Korean BBQ Marinade. Massage chicken from outside the bag to help it absorb the marinade and allow it to marinate for at least an hour.

Heat a cast iron pan and add oil to grease the bottom. Pan seared chicken until browned and cover to finish cooking.

Let the chicken cool and then chop into small chucks.

In a small pan heat the leftover marinade to a boil, then turn off heat. Add hot chili sauce if desired.
Then pour over the chicken, and mix well.

Soften tortillas by heating them lightly in a pan or microwave.
Place about 2 tablespoons chicken in a tortilla and top with guacamole.

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