Steamed Chicken

If too busy to cook healthy food every day, then at least one day each week try to prepare and easy healthy meal for your loved ones as this recipe will demonstrate. This is actually a copy cat of the well-known Dim Sum steamed spare ribs with black beans served at the Dim Sum time in restaurants. I use chicken breasts for this recipe because of my family’s diet. The marinade can be used for pork or chicken. It is a simple and tasty recipe.

Ingredients:

2 chicken breasts, cubed

Marinade ingredients:

2 tsp black bean powder

2 tbs soy sauce

1/4 tsp salt

1 tsp honey

1/8 tsp white pepper

2 garlic cloves, minced

1/4 tsp minced fresh ginger

2 tsp peanut oil

1 tsp sesame oil

1 tsp cornstarch

Garnish with chopped green onions

1/4 cup chopped red bell pepper (optional)

Directions:

Wash and then cube the chicken.Combine the marinade ingredients and mix well.

Pour the marinade onto the cubed chicken and stir well to coat. Let marinate for a few hours.

Fill with water the steamer or a pot with a steam rack.

Place marinated cubed chicken into individual serving bowls and steam the chicken for 20 minutes. Add the chopped red bell pepper and green onions.

 Cover and steam for a few seconds. Serve the steamed chicken by itself, as in a Dim Sum restaurant, or with sticky rice.

Garlic and Chicken Noodle Soup

Pho (pronounced fuh) is a traditional Vietnamese dish that is now a very popular dish around the world. To make pho with high standards and delicious ingredients is very time consuming. Therefore, there is another soup can stand in second place to replace pho noodle soup, which is a garlic and chicken soup. It is very quick to prepare but not of lesser quality for people who love the traditional pho and will feel satisfied with this soup. However, the soup will not be lacking by using a good homemade chicken broth and not to use commercial broth sold on the market. Although there are many spices accompanying this soup, these spices are also very easy to acquire, as these are the spices commonly used in the Asian cuisine. This chicken soup is not only easy to cook, but it is good for health. Always have this soup with your family's meals.

Ingredients:

12 cups chicken broth

Few slices of fresh galanga

Few slices of fresh ginger

2 chicken breasts

1 tbs fish sauce

1/2 tsp salt

1/4 tsp black pepper

Garlic oil

1 large bulk of garlic, roughly chopped

1/4 cup oil

Vegetables:

Napa cabbage, bean sprouts

Fresh noodles (2 ½ oz. each serving)

Garnish with chopped green onions and cilantro

Directions:

Cut chicken breasts in half lengthwise.

Add chicken broth into a pot with galanga, ginger (daikon, carrot, or cabbage can be added to this broth for more flavor). Add chicken breasts and slowly bring to boil. Simmer and skim off any foam and residue that rise to the top. Cook for 20 minutes and remove the chicken.

Strain the stock and then adjust the seasonings with salt and fish sauce to the broth.

Pull chicken into small bite size pieces and set aside.

To make the garlic oil:

Add garlic with oil in a sauté pan. Slowly fry over low heat until the garlic starts browning.

 The oil plus the fried garlic can be stored in a glass jar with lid to use for other recipes.

Bring a pot of water to boil. 

Add fresh noodles, Napa cabbage, and bean sprouts in a strainer (this kitchen gadget is of special use to cook fresh noodles – it sells in Asian markets) blend for a few seconds (tap a few times to get rid of the water).

Place noodles in a serving bowl.

 Top with chicken, green onions, and cilantro. Pour the hot broth on top, and add 1 tbs garlic oil. Enjoy!!

Easy Healthy Salmon Ramen Noodles

Ramen noodles or a well known as instant noodles are the most easy dish for busy people especially Asian. Most college students are familiar with Ramen noodles, but this budget friendly meal is more popular now. I like to prepare this package ramen noodles in different ways as I can to promote more healthy living. For this recipe, I like to use Salmon to stir-fried with ramen noodles and salmon will add the healthy protein. Others ingredients are up to each cook to add to this dish which includes the vegetables that have on hand. This simple healthy recipe is a good choice when time is limited.

Ingredients:
3 oz package Ramen noodles
1/2 tsp sesame oil
3 oz salmon fillet, cube
1 garlic, minced
1 green onion, sliced
Stir-fried sauce:
1 tbsp soy sauce
1 /4 tsp salt
1/2 tsp honey
1/4 tsp black pepper
2  tbsp water
Vegetables;
1 total cup vegetables:
Sweet pea, red bell pepper, baby spinach, bean sprout
1 tbsp oil

Directions;
Cook the Ramen noodles as the instruction on the package. Drain and add sesame oil to the noodles. Mix well. Throw a way the seasoning package inside the ramen .

Add oil to the saute pan; Add salmon in single layer; Prinkle pinch of salt and cook for 3 minutes total; flip the salmon and remove from the saute pan.

Add garlic and green onion into the same pan. You might want a little more oil; I don't use any more oil because some of the oil still remain from cooking the salmon.

When the garlic and onion is fragrant; Stir in vegetable; stir for 1 minutes and add noodles and the stir-fried sauce.

Mix well and return salmon back to the saute pan. Make a quick stir.

Adjust a seasoning to your liking may be more soy sauce or even fish sauce.

Serve with some chopped cilantro

+ if using the frozen pea, thaw pea completely . Use the combination of vegetables which can cook in the same temperature.

Easy Shrimp and Garlic

I think garlic and shrimp are two ingredients that perfectly complement each other.  From the shrimp pasta, scampi pizza or stir-fried shrimp with garlic and vegetables in Asian cuisine. One recipe that is fast and easy is stir-fried shrimp with garlic that can be served as an appetizer for some people, but it can also be served as dinner for a quick and tasty meal.  If someone is not restricted in diet, butter goes well with shrimp and garlic.  For me, I have to use coconut oil when making this dish because it is a healthier choice for my family. Italians have this recipe using olive oil instead. Whether oil or butter is used in this recipe, it is still among my all-time favorites for a quick tasty meal.

Ingredients:

1/2 lb shrimp, peeled and deveined

1 tbs coconut oil

3 garlic cloves, minced

1/4 tsp chili flakes

Salt and pepper to taste

1 tbs lemon juice or lime juice

1 green onion, slice

2 tbs cilantro

Directions:

Add oil with garlic in a sauté pan over low heat.  Cook until the garlic just turns slightly brown.

Add shrimp in a single layer. Turn the heat to medium high.

Flip the shrimp when they start to turn pink.

Add salt, pepper, and chilli flakes.

Make a quick stir and add lemon juice and green onions.

Serve on a serving dish and sprinkle with chopped cilantro (I am Asian, so I use cilantro, but you can use parsley or omit the cilantro and green onions).

Coconut and Pandan Jell-O (Thạch Dừa Lá Dứa)

One of the Vietnamese desserts that I like is coconut Jell-O (thạch dừa lá dứa). I seldom make this dessert because I live far from the Vietnamese supermarket that sells the pandan leaf. Sometimes when I have pandan leaves, I want to share this recipe. The fresh pandan leaf is better. However, the frozen pandan leaf works fine for this recipe. I think this recipe is perfect because it is not too sweet and the texture of the Jell-O is balanced (it is not too hard or too soft). This dessert is perfect to have in the summertime. Also, the agar powder and coconut milk are very healthy according to some studies now to help prevent the bone loss and rejuvenate the skin during old age.

Ingredients:

1 piece of the pandan leaf*

1 cup of water

1 cup coconut water

1 cup coconut milk

1/4 cup sugar

2 tsp agar powder

Pinch of salt

Directions:

A pandan leaf is sometimes too long (the pandan leaf makes about 1 cup when roughly chopped.

Add chopped pandan leaf with 1 cup of water in a Vitamix® blender. Blend until fine.

Pour through a sieve to extract all the juice after blending.

Pour the pandan leaf juice and coconut water into a saucepan. Add sugar, agar powder, and pinch of salt. Stir well and bring to boil (simmer for 1 minute and add the coconut milk).

Bring back to boil and turn off the heat.

Pour the mixture onto an 8-inch pan. Let it cool off and refrigerate until ready to serve.

*If a pandan leaf is not available, use the pandan extract. I use coconut water instead of water because it has a better taste.

Chicken with Cashew Nuts

Many people and I included are reluctant to cook Chinese food because it is complicated to prepare and mostly time consuming. Therefore, Chinese takeout restaurants are growing in small towns, large cities, or in shopping malls. After many attempts to prepare simple Chinese stir-fried recipes at home, I am confident to share this popular dish with all my blog followers. Do not fear not having adequate equipment on hand to prepare Chinese food dishes because they are homemade dishes anyway. The stir-fried sauce is the most important item in Chinese cooking. However, simplifying the sauce makes it easier to finish these dishes. I never order a take-out dish from Chinese restaurants anymore because preparing the stir-fried dish at home is a much healthier choice, with less oil, and I totally control the ingredients put into a dish.

Ingredients:

2 chicken breasts, sliced

1 tsp baking soda

Marinade ingredients:

1 tbs oyster sauce

1 tbs soy sauce

1 tbs shaoxing wine (Chinese wine)

1 tsp sesame oil

1 tsp peanut oil

Pinch of white pepper

Stir-fried sauce ingredients:

1 tbs soy sauce

1 tbs oyster sauce

1 tbs cooking wine

1/2 cup chicken broth or water

1 tbs cornstarch

1 tsp honey
1/4 tsp salt

Vegetables:

1 tbs peanut oil

1/2 white onion, cubed

1/2 red bell pepper, cubed

1 celery stalk, sliced

3 mushrooms, sliced

2 garlic cloves, minced

1 cup roasted cashew nuts.

Garnish with chopped green onions and cilantro

Serve with cooked rice

Directions:

Mix sliced chicken breasts with baking soda for 20 minutes and rinse (this method will help tenderize the meat-- omitting this step is okay)

Mix the marinade sauce ingredients and add into the chicken. Marinate the meat for 1 hour.

Combine the stir-fried sauce ingredients and mix well.

Heat oil in a wok and add chicken. Stir and cook until sliced chicken breasts are no longer pink. 

Add white onions and garlic. Stir and cook until fragrant about 1 minutes.

Add all the vegetables and cook for 2 minutes.

Pour the stir-fried sauce on top and bring to boil. Stir briefly and mix all the chicken and vegetables until all are coated with sauce (about 2 minutes more).

Stir in cashew nuts and green onions. Remove from heat.

Sprinkle with cilantro when served.

Hold the Key of Joy

Someone who knows the key to his joy does not wait for others to make himself happy but also has the ability to bring joy to others. In each person's heart there is "the key of joy," but we do not know how to hold and give that key to others to manage.

A woman often complains: "I live a very sad life because my husband is often away!” She brought her key of joy to her husband.

Another mother said, "My son does not listen to me, which makes me angry often!" She handed her keys to her son.

A middle-aged company employee sighed and said, "The company does not promote me, it's my morale!" He brings the joy of his life to the boss.

Another person lamented, “My daughter-in-law is not filial, my life is so miserable!"

A young man from the bookstore shouted, "That boss's service attitude is hateful."

These people all have made the same decision; that is, let others control their spirit. When we allow others to control our spirit, we feel like we are the victims; in the present situation there is no other way to blame and become angry, and, it is our only option.

We start to blame others and at the same time we convey a demand that "I am suffering so that you / your ... and brother / sister ... are responsible for the my suffering"! We then take great responsibility to entrust those around us and ask them to make us happy. We seem to admit that we are not capable of self-control, but only by allowing someone to position and govern us. Such people want to approach others but look at the fear.

But, a person who knows the key to his joy does not wait for others to make himself happy but he also has the ability to bring joy to others. The spirit of that person is stable, knows to be responsible for himself, and not to fail for others. Knowing to master emotions and create and keep the joy of yourself in your daily life, you will be leisurely free from pressure from others.

Where is your key of joy?  Is your key of joy in someone else's hands? Hurry up and get it back!

Translated from an Internet site.

Stir-fried Shrimp and Salmon with Vegetables

There are many easy and practical ways to prepare homestyle, stir-fried dishes. I went out with my friend yesterday, and we ordered stir-fried shrimp with vegetables.  It gave me an idea to copy cat that recipe for my family meal that evening. The stir-fried sauce does not have to be Chinese, but any kind of ready-made sauce on the market will work with this recipe. I like to make my own stir-fried sauce at home because it is easy and a healthier choice with no MSG or other chemicals to preserve the sauce that I do not know about. The only main ingredient used to create the stir-fried sauce at home is a good broth. It does not matter if it is a vegetable, kelp, or chicken broth as long as it is tasty, and this dish will be done. The frequent visitors to my blog will realize that I follow my principal of easy and healthy cooking.  I believe life is too short for humans to make it more complicated. Let us enjoy a healthy and happy life with a simple meal.

Ingredients:

One 6 oz. salmon fillet, cubed

12 shrimp, shell removed

1 tsp each of wine, soy sauce, and cornstarch

Stir-fried sauce ingredients:

1/2 cup kelp broth

1 tsp salt

1 tbs soy sauce or fish sauce

1 tsp honey or sugar

1/4 tsp black pepper

1 tsp shaoxing wine or dry sherry

1 tsp hoisin sauce

1 tbs cornstarch

Vegetables:

4 cups total combination of cabbage, carrots, broccoli, Napa cabbage,

2 mushrooms, quartered, and a handful of bean sprouts

Others:

2 tbs peanut oil or coconut oil

1 garlic clove, minced

1/2 cup white onions

2 green onions, sliced

Serve with hot cooked rice

Directions:

In a bowl, add shrimp and fish. Add the wine, soy sauce, and cornstarch. Mix well and marinate shrimp and fish for 1 hour.

Combine the stir-fried sauce ingredients and mix well (adjust the seasoning to your liking with more or less sugar or soy sauce).

Vegetables used are up to each cook and which are available.

Bring a small pot of water to boil and blanch the cabbage, broccoli, and carrots for 1 minute and drain.

Heat one tablespoon of oil in a wok until smoking. Add fish and shrimp in one layer.  Let cook without disturbing for 1 to 2 minutes on each side. 

 Remove and place in a bowl.

Add the other tablespoon of oil into the same wok. Add the white onions, garlic, and cook until fragrant (about 30 seconds). Add mushrooms if using. Stir and cook for 2 minutes.

 Add blanched vegetables and Napa cabbage, if using (because this vegetables cook very quickly) and mix well. Cook for 1 or 2 minutes.

Add sauce and bring to boil. Return the cooked shrimp and fish. Make a quick stir to combine.

 Add bean sprouts and green onions, and stir to combine with the rest of the ingredients now in the wok. Adjust the seasoning again at this time.

It is now ready to serve.