Poke is a traditional Hawaiian preparation of raw seafood—often tuna or salmon— and it can be flavored in many different ways. This recipe uses tuna with yuzu juice for flavoring. Yuzu juice can be purchased at any Asian market. For the poke8oz (225g) ahi tuna (sashimi grade)2[...]
Eel is easier to skin immediately after it has been killed, and it should be cooked as soon as possible after skinning and gutting (as with most any fish). In general, eels will come to you already killed, but with skin intact. The skin is very slippery so you’ll need to use a towel[...]
This cucumber soup is so light and refreshing it could almost work as a summer beverage. Tart apple and sweet watermelon contrast deliciously. Togarashi powder is ground small, hot, red, Japanese chili peppers. Ingredients: 2 English cucumbers 2 tbsp plain yogurt 1 tsp freshly[...]
This is a classic Cantonese chicken dish that my mother often made. The gentlest possible heat is used so that the chicken remains extremely moist and flavorful with a satiny, almost velvetlike texture. The dish is not difficult to make. Save the cooking liquid for cooking rice[...]
Ingredients: ¾ cup packed brown sugar1 cup boiling water2 cups glutinous rice flour1 cup sweet red bean paste¼ cup white sesame seeds6 cups oil for deep-frying Procedure: Add the brown sugar to the boiling water, stirring to dissolve. Cool. Place the glutinous rice flour[...]
Ingredients: 1 cup sugar ½ cup water 2 cups diced fresh pineapple 1 teaspoon peeled, grated ginger 3 cups milk Procedure: Bring the sugar and water to a boil, stirring. Add the diced pineapple and ginger. Simmer, uncovered, for 10 minutes. Strain the syrup to remove[...]
Ingredients: 2 cups all-purpose flour ¾–1 cup boiling water ¼ cup sesame oil Procedure: Place the flour in a large bowl. Add the boiling water and quickly stir with a wooden spoon. As soon as you can withstand the heat, knead the warm dough on a lightly floured surface[...]
Ingredients: 1½ pounds chicken thighs 1 tablespoon dark soy sauce 2 tablespoons oyster sauce 1 tablespoon Chinese rice wine or dry sherry 1½ teaspoons sugar 4 tablespoons water ½ teaspoon sesame oil 2 garlic cloves, minced 1 teaspoon minced ginger Procedure: Wash the chicken[...]
Ingredient: 2 large boneless, skinless chicken breasts (12–14 ounces)2 tablespoons Chinese rice wine or dry sherry1 tablespoon soy sauce2½ green onions, thinly sliced on the diagonal½ cup chicken stock or broth1 tablespoon dark soy sauce1 tablespoon bean sauce2 tablespoons brown[...]
Ingredients: 1 pound boneless, skinless chicken breastsSpicy Szechwan Peanut Sauce1 large dried bean curd sheet2 small cucumbers½ teaspoon salt Procedure: Boil chicken breasts in water for 15–20 minutes. Drain well. Cut the bean curd sheet into 4 squares. Soak the sheet[...]
Ingredients: 3 tablespoons peanut butter 3 tablespoons soy sauce 4 teaspoons sugar 3 tablespoons black rice vinegar 1 tablespoon sesame oil 1 clove garlic, chopped 1–2 tablespoons Hot Chili Oil (page 23) Procedure: Process all the ingredients in a food processor. Yields ½ cup Use[...]
Ingredients: 1/3 cup rice vinegar ¼ cup brown sugar 2 tablespoons ketchup 1 tablespoon soy sauce ¼ cup water 4 teaspoons cornstarch mixed with 4 teaspoons water Procedure: In a small saucepan, combine the rice vinegar, brown sugar, ketchup, soy sauce, and water and bring[...]
Serves 4: 1 red, 1yellow, and 1 green bell pepper 1 onion 20 oz boiling potatoes 2-3 oz tender spinach leaves 1 bunch fresh basil 2tbs fresh lemon juice salt and pepper to taste Pinch of cayenne pepper 1/4 cup olive oil 1tbs small capers Pretime: 1hr Per serving: 216 calories 5g[...]
