Easy Shrimps and Prawns Recipes

Prawns - what we usually call in Asia, or Shrimps - as termed in the United States, are one of the easiest seafood to cook. And I love shrimps anytime, especially when they are fresh! I have another easy recipe for a scrumptious shrimp dish (coming up soon...). Other than steaming like this... ...with ginger, Chinese cooking wine, egg white - then sometimes garnished with sliced red chili, sometimes garnished with gojiberries;



there are other ways of cooking them easy.


What is your preferred way of cooking shrimps? And can you guess how I cook my next shrimp dish? Don't get complicated and dwell too deep.

As the Cantonese says Har when talking shrimps, I hope the coming new year will bring lots of cheer and happiness to you. Eat shrimps and go HaHaHa! Live. Life. Happy.

Tag: shrimps, steamed shrimps

Chinese Steamed Seabass - the Martin Yan way

Got to try this after watching an episode of Martin Yan on public television. His theory of placing the fish this way during steaming comes from the fact that steam is uniformly distributed throughout the fish, compared to the usual way where the fish lies flat on the plate when steaming, in which one side (side touching the plate) cooks at a different rate than the other side (side facing up). What do you think?

Steamed Whole Seabass

Ginger, green onions, tomatoes and mushrooms + one "live" seabass (bought from Ranch 99 market) - EASY, NUTRITIOUS and TASTY! Steam for 10-15 mins depending on size of fish.

Tag: seafood, steamed fish

Chayote Salad - Squash, Buddha's Palms (Hands), Longevity Gourd - so many names

Other than kale, another vegetable/plant or fruit which I have discovered recently is Chayote. In Chinese, they are called 佛手瓜 (pronounced Fuo Zhang Gua) which literally translates to Buddha's Palms (Hands); or 合掌瓜 (He Zhang Gua), literally meaning Clenched Palms(Fists); or 寿瓜 (Shou Gua), literally meaning Longevity Gourd. Wow, this vegetable of the gourd family has so many good, meaningful names to it - IT MUST BE one good of a vegetable. Tightly close your palm now, does it look like this?

The texture of chayote is lightly crisp and crunchy - similiar to asian pear or cucumber. This vegetable can be eaten raw as a fruit, or cooked in many ways. Naturally refreshing and subtly sweet, chayote is best cooked , simply. Salads, stir-fries, soups - ways without interfering with the natural sweet flavors.

Chayote is also relatively high (higher compared to most vegetables) in potassium and phosphorus - these are trace minerals essential to normal body functions. You need potassium to balance the pH of your body, muscle growth and healthy nervous system and brain function.


Chayote Salad with Five-Spice Marinated Tofu (佛手瓜拌香干)
Ingredients: 1 chayote, peeled, thinly sliced or shredded; 1 cup shredded carrots; half block of five-spice marinated tofu, thinly sliced; pinch of salt; 1/4-1/2 tsp white pepper; 1/2 tsp of sesame oil

Directions: Blanched the chayote and carrots, set aside. In a deep bowl, toss the shredded chayote, carrots and tofu with sesame oil, salt and white pepper. Serve with warm congee or steamed rice.

This goes to Haalo of Cook Almost Anything for this week's Weekend Herb Blogging.

Tag: chayote, gourd, salad, squash


Chayote Salad With Five-Spice Marinated Tofu (佛手瓜拌香干)

Chicken Liver with Vegetables Noodle Soup - 鸡肝蔬菜汤面

Whoever says liver is junk food is missing out on something. At least chicken liver is not junk food (for toddlers and kids), no doubt it is considered high cholesterol food (for adults). Moderation is the key, whichever the case. Now, what is your take on chicken liver? YAY! -OR- YUCKS! ?

Cholesterol is essential for the normal function of the body. Some high cholesterol foods are also good sources of other essential nutrients such as protein, fatty acids, macro- and micro-nutrients, and carbohydrates. Name: crabs, clams, scallops - these are typically known as high cholesterol foods but contain essential minerals such as zinc.

Chicken liver is high in Vitamin A (surpasses that of milk, egg and fish)., Vitamin B-group (B6 and B12), iron (10 times higher than the meat itself), DHA (YESsss, DHA!!! for learning, intelligence, and visual acuity), protein and Vitamin C. When consumed in moderation, chicken liver can be good for a toddler's vision development. Like cod liver oil, chicken liver is a nutrient-packed superfood supplement that can help boost energy, muscle growth, brain power, and general health.Well, you can always take pill and capsules or powdered supplement for DHA but remember, whole foods is ALWAYS better.


Chicken Liver with Vegetables Noodle Soup - 鸡肝蔬菜汤面   

Ingredients: 1 medium-sized tomato, cut into bite-size; 5-6 fresh mushrooms caps, cut into bite-size; broccoli florets, blanched; handful of shredded cabbage; 1 tbsp of finely sliced onion; some chicken liver bite-size pieces, blanched in boiling water (note: to remove the strong pungency of the fowl); drizzle of Chinese cooking wine; salt and white pepper to taste; noodles, cooked and set aside

Directions: Add some cooking oil into the pot. Add in onions and saute till fragrant.Then add in tomatoes and mushrooms and fry briskly till tomatoes and mushrooms softened. Add in cabbage and fry till slightly softened. Add in chicken liver and fry at low-medium heat till chicken liver is almost cooked. Drizzle in some Chinese cooking wine to fry with the chicken liver. Then, add in warm water and simmer as soup. Add in blanched broccoli to the soup and continue to simmer till chicken liver is completely cooked. Some salt and pepper to taste. Ladle soup over the noodles and serve.

For a growing kid, you can have this nutritious bowl of noodle soup once in a while, likewise for an adult like me. I had the privilege of staying with my friends, S and A in the past four months. S has especially opened up my mind on essential nutrition for a growing kid. This little buddy (their 2-year-old son) of mine is lucky to have his mom cooked regularly for him - organic whole grain oats with organic milk for breakfast; chicken liver with pot-full-of vegetables noodles soup for lunch; and millet congee with Kale or Bok Choy with Carrots and Shitake Mushrooms or Fava (Broad) Beans with Green Onions for dinner. I get lucky too when I stay with a family who eats well. And Presto Pasta Nights gets lucky too, when my entry to Cinnamon Spice and Everything Nice features a nutritious noodle soup for the growing kid.

Tag: chicken liver, noodles

Celery and Fragrant Tofu Salad, 芹菜拌香干

Imagine you do not have a electric food chopper/processor to finely mince the celery, in this Celery and Tofu Salad - 芹菜拌香干, what would you do? Use a heavy Chinese chopper/cleaver and start...chop chop chop...mince mince mince...and still...chop chop chop...mince mince mince.

Imagine you have celery and tofu, then "BLAND" comes into mind. Do not be fooled. This Celery and Tofu Salad - 芹菜拌香干 can be as fragrant as you want it to be.Not robust but subtly fragrant.

The finely-minced consistency betters the texture of this appetizer or dish. Contrary to what many would associate as a light refreshing summer salad appetizer(凉拌小菜), this dish aptly fits into the cold winter months. How? Why? Imagine a bowl of piping hot plain congee...wouldn't this dish fit so well as a simple side dish for the congee?

Celery and Tofu Salad  芹菜拌香干
Ingredients: 5-6 stalks of celery, blanched, then finely minced (note:drain away excess moisture or water. substitute regular celery with Chinese celery*; in fact Chinese celery works better if you ask me); 1-2 pieces five-spice marinated tofu, finely minced (note: available in Asian supermarkets. substitute: firm tofu); pinch of salt; 1/2 tsp ground white pepper, 1 tsp sesame oil

Directions: Toss the celery and tofu thoroughly in a deep mixing bowl. Add salt, white pepper, and sesame oil as seasoning and mix them really well with the minced celery and tofu.

Do You Know?...Chinese celery ( more usually known as 药芹 in Chinese, literally meaning Medicinal Celery)  is quite different from regular celery. The Chinese celery originated in a form of wild celery. sometimes known as smallage. As illustrated below, the stems/stalks of the Chinese celery are much thinner (and usually hollow).

Chinese celery also has a much stronger (pungency of medicine) and flavor, thus used like a herb (similar to parsley or cilantro) in cooking. Chinese celery can be a popular garnish to soups.

Hope the folks at Weekend Herb Blogging get some insights on regular vs Chinese celery at Mediterranean Cooking in Alaska this week.


Tag: celery, chinese celery, salad

A Pfaltzgraff kitchen for the holiday season

It was so pleasing to the eyes when looking at those Christmas and holiday-themed tableware at Pfaltzgraff.com When I first looked at Pfaltzgraff website, I went "Oh, the entire site is so filled with holiday mood". And how good will it be if my entire kitchen is completed with those dinnerware and tableware for the holiday season, not forgetting the flatware , Sterling Sliver or Stainless Steel - my choice, my preference. Currently, there is a Holiday Gift Guide that makes online shopping even easier. Check that out. Often, they also have special Deal of the Day that saves you as much as 50-70%. So, look out for these buzz words and check out their Clearance or Special Offers section.

Even browsing the online catalog is therapeutic. Just so pretty. In addition to their No Hassle Return Policy, Pfaltzgraff.com automatically register customers to their "Break it, Drop it or Chip it and we'll replace it" Lifetime Replacement Program which offers customers the replacement of any broken piece that is purchased directly from Pfaltzgraff.com at 50% off the current suggested retail price plus sales tax, shipping and handling.

Why not make Pfaltzgraff - the gift for yourself, family and friends this year?

Loofa Luffa Tomato Soup of the Day,丝瓜番茄汤

I know this is not a very pretty dish but it can make you pretty. Do you know? This plant is characterized by ten ridges that run its length along the entire gourd. Look below and count them if you don't believe me.

This gourd vegetable or plant is Loofah/luffa or Silk Gourd/Ridge Gourd/Angled Gourd also known as 丝瓜 (SiGua in Chinese). Typically used in stir-fries and soups, this gourd has a slightly spongy texture and a mildly sweet flavor. It contains amounts of calcium, phosphorus, iron, vitamin A, B and C.  The theme for Monthly Mingle is "Soup for the happy soul", and I have prepared soup for the beautiful you.

Angled Gourd with Tomato Soup 丝瓜番茄汤   
Ingredients: 2 ridge or angled gourd(luffa/loofah), peeled and cut the flesh to bite size; 1 tomato, cubed to bite size; 2 cloves garlic, lightly crushed; 2 thin slices of ginger; salt and white pepper to taste

Directions: Heat some sesame oil in a pot. When heated, add the garlic, ginger and tomatoes and fry till fragrant and tomatoes softened. Add the luffa/loofah and lightly fry with the tomatoes, garlic and ginger. Add in warm water to make soup and allow soup mixture to simmer at low-medium heat till loofah softens and cooks through.  Pinch of salt and white pepper to taste.



Tag: luffa, loofah, angled gourd, ridge gourd, soup

Chinese Steamed Chicken - Gojiberry, Mushrooms, Ginger, Green Onions

As I write, I am pleased to tell you that I am into the last 25% of my book! I have been so busy the past eight months - researching, experimenting and writing. I am not done at this time as I believe my publisher needs the entire full draft to be in, before I begin the "nightmare" of editing my own work. More details to be revealed later.

Life continues no matter how busy. And I always turn to no-fail recipe like this Chinese Steamed Chicken dish. First, it REALLY takes not much time to cook. Second, you do not REALLY have to "eyeball" the cooking process - i.e. once you put it to steaming, you can REALLY perform other task such as watching TV, or reading a magazine, hahahha.....Of course, such a dish is definitely delicious, REALLY.

Chinese Steamed Chicken
Ingredients: 6 small chicken drumlettes; 6 thin slices of ginger; 1 green onion, sliced into finger length; 2-3 white or brown fresh mushroom caps, thinly sliced; 1 tbsp gojiberry, pre-soaked in some water; [Marinade]: 1-2 tbsp Chinese cooking wine, 1 tsp sesame oil; pinch of salt and white pepper

Directions: Marinate chicken and set aside for at least 30 minutes. Place the marinated chicken on a plate and then garnish generously with green onions, ginger, mushrooms and gojiberry.


OK. While I put this to steam for 15 minutes, I am off writing my book. Such a recipe can allow me to multi-task. WOO-HOO!

Tag: chicken, steamed chicken

Pan-Seared Scallops with Noodles

You pan seared the scallops on a flat pan. You set the scallops aside. The used pan is "perfumed" with a trail of scallop flavor. Next, you eat the scallops. Then, wash the pan. Wait!?!? Wash the pan??!?!? How can you do that? Detergent and leftover (stains and drops) scallop "juice" don't mix. But some water and cooked noodles may do the magic trick.

I may sound complicated and even shady but I am not. What I am detailing to you below - is to utilize the scallops to the max. OPTIMIZATION. NO WASTAGE...even to the last drop of scallop "juice" that maintains its seafood "unami" till the end. You will know what I mean. The "sticky" remains in the pan after searing the scallops. What can you do with it? And so what is the recipe?

Pan-Seared Scallops with Simmered Noodles
Ingredients: Scallops, lightly dab with kitchen paper towels, then season with salt and black pepper on both side; Noodles, cooked and set aside (note: use somen noodles for its soft noodle texture and quick-cook characteristics); some water

Directions: Add some cooking oil to the pan and when heated, add the scallops and cook each side for 2-3 minutes, till scallops turns from slightly opaque to white (note: do not overcook the scallops). Set scallops aside. After pan-searing the scallops, you will see some leftover scallop "juice" left in the pan. Add some water to dilute the juice, also "scraping" some charred scallop remains sticking on the pan into the "milky mixture". When simmering, add in the noodles (note: you can also add some blanched Chinese vegetables into the simmering noodles) and mix the noodles with the "sauce". You will notice the noodle mixture thickening in the "sauce" and that is normal. Gently simmer the noodles till all the scallops "sauce" is absorbed and voila, your pan is clean! Scoop out the noodles into serving bowls and top the noodles with scallops.

Scallops contain minerals (phosphorous, magnesium), vitamins(vitamin B12 - an important nutrient for cardiovascular health) and essential fatty acids (omega 3 fatty acids that prevent the formation of blood clots). So...here...absolutely easy and delicious scallop noodles for Presto Pasta Nights hosted by the original creator this week, Ruth of Once Upon a Feast. For scallop lovers, this is for you. ^0^

Tag: scallops, seafood