Simply Salad with Vidalia Onion Vinegarette

Simply Salad with Vidalia Onion Vinegarette

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Hyacinth Bean Chicken Soup (Pang Mei Tao Tonn)

It took me awhile to find the name for this bean. I've asked my friends to help me with it. Finally, I got the name from my schoolmate now located in Chicago. Thanks Ling Lee for making an effort to look up this for me. In fact this bean goes by several names, Lablab Bean, Dolichos Bean and one of the names was even Poor Man's Bean. LOL!! I think it's quite right cause when I was young, I was staying in the village and I saw most of the neighbors plant this in their yard or grow around their fences surrounding their house. I think the reason is, this is an easy to grow plant or maybe like what the name is, it is a poor man's bean. Anyways i still believe this bean is very healthy and good for digestion. This definitely is organic, it grows from my relatives backyard. I really want to Thank my SIL for sharing this with me.

 Hyacinth Bean Chicken Soup (Pang Mei Tao Tonn)

   Ingredients   :

  

   1   lb hyacinth bean, wash and trim

   3   chicken tight, remove skin

   1   tablespoon red dates, seedless

   5   dried oyster

   6   cups water

   salt to taste

   Method   :

    Blanch chicken and set aside. Boil water and dump in the chicken, red dates, dried oyster. let it boil on

    medium  heat for about 15 minutes. 

    Add hyacinth beans, adjust heat to low heat and let it boil for about 1 - 2 hours. Add salt to taste.

    Enjoy!!!

   

Hyacinth Bean Chicken Soup (Pang Mei Tao Tonn)

Vegetarian Thunder Tea ( Vegetarian Lui Cha)

Today I'm preparing this vegetarian meal for me and my family. This recipe is specially meant for those who are a vegetarian like me. I'm only on vegetarian twice a month which is 1st and 15th every month of lunar calendar. Some people may think "Lui Cha" is actually vegetarian but technically it is not, cause it was cook with garlic, onion, shallot, leek and dried shrimps. I agree that this is a healthy meal but definitely not considered vegetarian. Specifically garlic, shallot, leek and chives are from the onion family therefore it is not consider to be vegetarian. I have some knowledge about this, as far as i know the Buddhism Buddhist vegetarians avoid eating strong smelling pungent vegetables/ plants like garlic, shallot, onion, leek and chives. It is because these spices and vegetables contains 5 different kinds of enzymes which cause repulsive breath, foul-odor and are harming to our organs the lung and kidney. I am only able to share this information for time being however this Vegetarian Thunder Tea is saved to consume for all vegetarians. I hope you will enjoy it as much as i do.

Vegetarian Thunder Tea ( Vegetarian Lui Cha)

   Ingredients   :

   2     cups dice long bean

   1     cup preserved chopped salted radish, wash

   1     cup dice pressed tofu

   1     cup dice potato

   1/2  cup toasted peanuts

   280 g chinese spinach ( bayam) chopped

   280 g sweet potato leaf, chopped

    Tea soup paste ingredients :

    2     tablespoon tea leaves
    1     sachet green tea bag ( i used korean brand green tea)
    2     tablespoon toasted sesame seeds

    50  g  thai basil

    40  g  mint leaves
    2    ginger slices
    1/3 cup luke water
    handful toasted peanuts
    salt and pepper powder to taste

**To prepare tea soup base "lui cha"

    In a bowl, add tea leaves into the luke water for a while to soften the leaves.
    Add in basil, mint leaves, ginger, peanuts, toasted sesame seeds, green tea bag ( removed tea bag) and
    pour in the luke water with tea leaves and blend the mixture until everything becomes paste. Add salt
    and pepper powder to taste. Pour it out into a bowl and set aside.

    To serve, get ready a bowl of hot water and add in 2 - 3 teaspoons soup paste, stir mix well and its
    ready to serve.


    Method    :

    Stir-fry dice long bean, dice potato, chinese spinach, potato leaf separately by adding salt to taste and
    place each dish into separated bowls.

    To serve, ladle a scoop of white or brown rice into a wide bowl or plate. Top and arrange vegetables
    surrounding the rice and serve with a bowl of green tea.

    Enjoy!!!

Vegetarian Thunder Tea ( Vegetarian Lui Cha)

Thunder Tea Rice ( Hakka Lui Cha Fan)

Thunder Tea Rice ( Hakka Lui Cha Fan)

Thunder Tea Rice ( Hakka Lui Chan Fan)

Stir-Fry Veggies with Shanghai Noodles

Stir-Fry Veggies with Shanghai Noodles

Stir-Fry Veggies with Shanghai Noodles

Vegetarian Glutinous Rice Dumpling / Bak Chang

Vegetarian Glutinous Rice Dumpling / Bak Chang

Vegetarian Glutious Rice Dumpling / Bak Chang

Double-Boiled Chinese Vegetarian

Another way would be easier and faster to prepare Vegetarian, is Double-Boiling. I got this idea from my friend who is staying in New York. She is a very passionate person and always give me ideas and opinions about my blog especially she knows that I'm on vegetarian every 1st and 15th of every month therefore she suggested this to me. She is a instructor and she is very health conscious. She told me that this dish is very simple, easy to prepare and the most important thing is, it is not greasy. Yes! i can prove  it is not greasy in fact at the beginning i find that it is a bit too plain "ching" however i have prepared a special sauce to pour on the top of it. It was awesome. I want to say Thank You very much to my friend Melissa for giving me the idea to make this unique dish. I will carry on searching and create for more Vegetarian dishes to all the people who love to eat Vegetarian like myself. 

Double-Boiled Chinese Vegetarian

Double-Boiled Vegetarian

Steamed Pumpkin Rice Cake ( Pumpkin Fatt Koh)

Steamed Pumpkin Rice Cake ( Pumpkin Fatt Koh)

Steamed Pumpkin Rice Cake ( Pumpkin Fatt Koh)

Pear, White Fungus and Longan Dessert

Pear, White Fungus and Longan Dessert

Pear, White Fungus and Logan Dessert

Wine Chicken ( Kai Chou)

Suddenly I had the craving for Wine Chicken. What happen to me, hehe!! I'm actually craving from the  confinement's menu. My mom told me, she realize that I enjoy eating confinement dishes very much. Actually its true, I like being pregnant and enjoy a lot during the confinement month, I wish my confinement month could last longer instead of only one month. Am I a weird person?  I think it is very difficult to find someone like me cause most woman dislike this part. I enjoy taking care of my newborn baby and breastfeeding during my confinement month.

 Come to think about it, my mom helps me with all my confinements, she even came over to States to help me when I gave birth to Jade, my youngest daughter. I know she has done a lot for me during my confinement. She woke up very early in the morning to prepare breakfast for me. Every morning i wake up and all the hot yummy healthy breakfast will be served right infront of me. Sometimes ginger or kunyit fried rice, noodle in soup, fish porridge or  something very delicious. She comes out with many varieties of food and she really makes my day. She is very creative with all these confinement dishes from foods to drinks. She patiently frys the rice until brown and the aroma just to make rice drink for me. During my confinement month, she boils red dates water for me daily, without fail. Not only she prepares warm chinese herb water for me to shower everyday, then she will clean up the mess from the herbs after I finish showering. While I was taking nap in the afternoon she is getting ready to cook for the next meal. Omg ! my mom really did alot for me. I really wanted to take this opportunity to Thank my mom for helping me so much during the weakest moments in my life. Mommy you're the BEST and I love you very much. Wow!!  I noticed I've talk a lot about my mom, if I really want to talk about her, I  can talk for days. 

Lets get back to the Wine Chicken. I only have very little homemade wine left in the house so I use it till the last drop of the homemade wine and add some brandy instead. I enjoy this Wine Chicken very much and I feels satisfied right after eating it.

Hmmmm! I think its time to make some homemade wine. will definitely share the recipe with you too, this recipe is from my SUPER MOM !!!

Wine Chicken ( Kai Chou)

   Ingredients    :

   1              whole chicken ( prefered kampung chicken) chopped into bite sizes

   50 - 80 g  ginger, peel and cut slice

   60        g  black fungus, soaked and cut wedges

   1/3           cup homemade wine ( rice wine)

   1/4           cup brandy or V.S.O.P

   1/2           teaspoon peppercorns

   1              teaspoon sugar

   5              cups water

   4              teaspoon sesame oil 

   salt to taste

    Method    :

    Marinate the chicken with 1/2 salt and peppercorns for about 15 minutes.

    Heat  up the wok on high, pour in sesame oil and fry the ginger slice until aromatic or becomes 

    brownish. Add in the chicken to fry for 3 - 5 minutes, add in the fungus and continue to fry.

    Splash in the brandy or V.S.O.P and continue to fry. Pour in the water and bring it to a simmering boil

    Add sugar and salt to taste and rice wine and let it cook for another 5 - 8 minutes. 

    Yummy Wine Chicken is serve!!!

  

Wine Chicken ( Kai Chou)

Traditional Chinese Vegetarian

A traditional style of chinese vegetarian, all in a pot. I like the combination of this dish especially when i use zucchini and summer squash. I cook this quite late in the afternoon cause i've forgotten today is my "jai" day. I've make a wish and decided to go for vegetarian twice a month which is 1st and 15th every month since 2 years back. Actually i have put remarks on my calendar with a big "V" every 1st and 15th of the month. Unfortunately this time i only realize that its my vegetarian day until i took the first bite of the fish burger after we brought it from Checker's drive thru. I've decided to come home and prepare vegetarian and will instead of having vegetarian for one half of a day instead of one day. This i hope can consider the replacement of the bite of non vegetarian i had earlier. I usually will check on the calendar and get prepare on what to cook the night before my vegetarian day. I really salute and admire those who fully go for vegetarian. If the day comes and i go fully vegetarian for long term then i will no need to check on the calendar anymore but i know i'm not ready yet at the moment. I wish i could, one day.

Traditional Chinese Vegetarian

   Ingredients    :

   1      zucchini, wash and cut slice

   1      summer squash, wash and cut slice

   2      potato, peel and cut slice

   8      vegetarian cuttle fish ball, cut into two pieces

   1      cube frozen mein kan, beancurd, cut into pieces

   4      vegetarian duck

   1      handful frozen green beans

   1/4   cup of gingko nuts

   1/2   carrot, peel and cut slice

   5      ginger slice

   21/2 teaspoon vegetarian oyster sauce

   1/2   teaspoon corn starch, mix with 1 teaspoon water

   3      teaspoon vegetable oil

   dash of pepper powder

   salt to taste

    Method    :

    Cut and assemble all the ingredients. Heat up the wok and pour in the vegetable oil, fry the ginger for 

    about 15 -18 seconds. 

     Add in the mein kan, (beancurd), vegetarian cuttle fish ball and vegetarian duck to fry. Continue to

     fry and add zucchini and summer squash, carrot and gingko nuts, vegetarian oyster sauce, dash in the

     pepper powder and salt to taste. 

     Fry for another while and stir in the corn starch mixture and mix well everything in the wok and dish

     up to serve.

Traditional Chinese Vegetarian

Cheese & Fruit Kabobs

Fruit Kabobs will be everyones favorite at a party especially during this season, summer. At the request from my daughters i made this yesterday for their birthday party. Why they, is because my eldest Julia and Jocelyn's birthday falls on the same week therefore we might as well celebrate it together.

 I use mozzarella instead of all fruits on a stick. The fruits was so fresh and sweet plus the mozzarella was gummy and delicious, it makes a great matching.

There isn't particularly what is the ingredients, all you need is to pick your favorite fruits or any of the fruits of the season and stick it on a stick. Trust me that will make a good combination. No one can refrain from this. Thumbs up!!!

Fruit Kabobs

Fruit Kabobs

Fruits Kabobs

Mommy's Club Sandwich

Mommy's Club Sandwich

Mommy's Club Sandwich

Mixed Vegetable

Open the fridge, only be able to find half chinese cabbage, broccoli and celery therefore i make up my mind to cook this. Mixed vegetable taste nice and healthy.

Mixed Vegetable

   Ingredients   :

   200 g     chinese cabbage, washed and cut wedges

   150 g     shrimp, peeled and deveined, add 1/2 teaspoon sugar 

   50   g     broccoli, washed and cut florets

   30   g     celery, washed and cut 

   10   g     carrot, cut slice

   1/3  cup chicken broth

   3     slice ginger

   2             clove garlic, peeled and smashed

   1/2  teaspoon corn starch, add 2 tablespoon water

   1/2  teaspoon cooking wine ( optional)

   2     teaspoon cooking oil

    Method   :

    Boil water and blanch broccoli for 10 - 15 seconds, removed and set aside.

    Heat up the wok, pour in the cooking oil and dump in the ginger slice and garlic to fry.

    Add in the shrimp and continue to fry, add in all the vegetable and splash in the chicken broth and   

    cooking wine (optional)  

    Stir-fry and combine everything in the wok and splash in the corn starch mixture. Stir well and dish up

    Enjoy!! 

    

Mixed Vegetable

Chinese Herbal Duck Soup

Chinese Herbal Duck Soup

Chinese Herbal Duck Soup

Herbal Duck Noodle

Herbal Duck Noodle

Herbal Duck Noodle 

Macaroni Soup With Ham And Egg (Hong Kong Style Breakfast)

 A very famous and popular Hong Kong style breakfast, Macaroni Soup With Ham And Egg Soup. A lot of Hong Kong people like to eat macaroni, i have noticed that. During my visit to Hong Kong in 1997, eventually we were eating this every morning. Not only this, i remember their ketcup pork chop is very tasty too. I was staying at Diamond Hill nearby Wong Tai Sin Temple. There is a cafe across the street where we go there for breakfast and lunch sometimes for dinner too. 

Most of the Hong Kong people prefer to eat out rather than cooking at home cause their kitchen is very small, the laundry room is located at the kitchen and they even need to hang their clothes on the small balcony right next to the kitchen. However this is a memorable visiting, i was staying at their house for 3

nights, emmm !! I kinda of miss them now, those were the days, before i got married and got my own family. My daughters always request this for breakfast. I believe your children will like it too.

Macaroni Soup With Ham And Egg ( Hong Kong Breakfast)

   

   Ingredients    :

   11/2        cup macaroni

   3             slices of ham

   3             large eggs

   2             can chicken broth

   1/2          cup water

   1             stalk green onion, trim and cut small into small pieces

   1/2          teaspoon salt

   1/2          teaspoon pepper powder

    

    Method    :

    Open can, pour chicken broth and water into a pot. Add in the macaroni, bring it to boil and simmer 

    on low heat for 15 minutes until macaroni becomes soften.

     While simmering the macaroni, fry ham and eggs. Set aside.

     Ladle the macaroni into three separate bowls, place ham and egg on top of the macaroni.

     Sprinkle green onion and serve.

     Enjoy!!!

    

Chinese Herbal Lamb Soup

Chinese Herbal

Chinese Herbal Lamb Soup

American Ginseng Chicken Soup

American Ginseng Chicken Soup

   Ingredients    :

  1/2        chicken or 3 chicken tight ( skin removed)

  8 - 10    gm American Ginseng

  8 - 10    seedless red dates

  1           tablespoon wolfberries 

  8           gm dried polygonatum (yuk chuk)

  3           liter water

  2           teaspoon salt

  

  

    Methods    :

   Wash and blanch chicken in hot boiling water, in a bowl wash and drain the herbs. Set aside.

   

   Boil water in a stock pot, add in all the herbs and let it to simmer for a while ( approximately 1/2 an

   hour). Add the chicken in the stock pot and let it boil until rolling boil for a while, do not cover the pot 

   with lid at this time to prevent from a messy boil over.

   Reduce the heat medium to low and cover the stock pot with lid, and let it simmer for 1- 2 hours. The

   longer you simmer the soup, it will become more concentrate. 

   You can also use slow cook to double boil the soup, easier and less work.

   Add salt to taste and serve while is hot.

   Enjoy!!!