Easy Chicken Buns

Everybody knows the popular buns that are served during the dim sum morning hours. There are so many ways to prepare the filling for these buns. It can be from BBQ pork, Teriyaki chicken , or to sweet red bean filling. Today, I will make a simple filling using the leftovers from the holiday meal, such as roasted turkey or chicken. For the buns, buying ready-made flour sold at an Asian grocery store will save time and headache when making them. However, if using a bread machine, making this dough can be accomplished at home without any problem. Begin by following the instructions below for Making Asian Dough for this dough recipe. Most of us do not know what to do with all the leftover meat from the Howdy meal, and this recipe shows one available option. Turning a Western meal into a Far East snack is a wonderful thing.

Ingredients:
Store-bought flour [follow its instruction to make bao dough (dim sum dough)]
Filling ingredients:
2 cups roasted chicken or turkey, cut into small cubes
1 tsp oyster sauce
1 tsp sugar
1/4 tsp white pepper
1 tbs soy sauce
1/4 tsp salt
1 tbs cornstarch
1 cup white cabbage, chopped
1/2 carrot, chopped
3 dried mushrooms, soaked in water
3 green onions, green part only
1 tsp sesame oil
1/4 cup red onion, chopped
1 garlic clove, minced
 
Cut parchment into twelve 3” x 3” squares and set aside
.
Directions:
After soaking mushrooms for 1 hour, remove from water and squeeze out all liquid and finely chop.
In a sauté pan, add 2 tbs peanut oil. Stir in red onion and garlic.

 Cook until fragrant. Add cabbage, carrot, and mushrooms. Stir and cook for 3 to 5 minutes or until the vegetables are wilted.

Add chicken and the rest of the ingredients. Stir constantly until all are mixed well. Remove and let cool.

 

Making the buns:
Divide the dough into 12 parts.

Form into balls, then press each down, and roll out thinly.

 Using an ice cream scoop, put 1 scoop of filling onto the middle of the 12 flattened dough balls. .

Fold the sides up and pleat to make a round roll. Put round roll on a square piece of parchment paper. Keep doing the same for the remaining 11 buns.

Cover buns with kitchen towel and .et them rise for 30 minutes .

Steam the buns for about 20 – 25 minutes. The buns are then well cooked and ready to serve.
 

Making Asian Dough*
Dough Ingredients: (makes 12 steamed buns)
3 cups Gold Medal self-raising flour
3 tsp baking powder
1/4 cup sugar
1/2 tsp salt
1 tbs white vinegar (this helps make the cake whiter)
1 cup milk
2 tsp oil

Directions:

remove about 2 tbs of flour  and set aside for later use. Mix the dry ingredients together. Place the flour in the Kitchen aid machine with the beater. Add vinegar and gradually pour in the milk and turn machine on for 5 to 7 minutes or until the flour soft . Add  oil and beat for another 5 to 7 minutes. Cover the dough in a plastic bag and let rise for 30 minutes.

While the dough is resting, move on to prepare the filling:
 

*I prefer yeast dough for this recipe. I will post directions for making yeast dough in a bread machine at a later time.

Grains &-Seeds Healthy Breakfast

I just bought a brand new machine to make tofu at home, a SoyaJoy G4, and I started making some porridge for breakfast since then. This machine is wonderful if maintaining good health is a major issue for someone today. In Korean stores and Whole Foods, they are selling mixed grains and seeds, which is very good for soup in this machine. Therefore, making a grains and seeds mixture at home is quite easy, much better tasting, and saves money. Simply buy whatever beans, such as red, black, pinto, black eyes peas, mung beans, etc. and seeds, such as millet, quinoa, and lentils that you like, and then mix them together. I usually have all this mixture and change it sometimes by adding red, black, and brown rice, too.  The healthy choices are endless. This machine does the entire job and produces a creamy soup. With this soup, I can turn it into a wonderful meal by adding seafood or meat for a lazy day. Today, I like to introduce this easy-healthy recipe.

Equipment:
SoyaJoy G4

Ingredients:
Mixed grains and seeds, soaked overnight
Lentils, quinoa, red and pinto beans, peas, and millet
1 cup pumpkin, peeled, and cut into cubes
1/4 cup sugar or honey to your taste
1 tsp ground cinnamon

 

Directions:
Use the cup that is provided with the machine. Follow the instructions to operate the machine for making porridge in batches. Add water to the level as the manufacturer suggests. The soaked grains and seeds should not be more than 1 ¼ cups if adding pumpkin or sweet potatoes. Add sweetness to your liking with sugar or honey after the machine is finished cooking.

This soup base will also make dinner by adding a few ingredients.

Ingredients:
2 cups soup base
1 cup water
2 cups roasted chicken, cut up
1/2 cup chopped onions
1 garlic clove, minced
1 tsp Thai curry powder
1/4 tsp cayenne

Directions:
In a soup pot, add 2 tbs of oil. Stir in onions, garlic, curry powder, and cayenne; Cook until fragrant.
Pour the soup base, water and bring to boil. Add chicken and heat it through. Adjust seasoning with salt and black pepper. Ladle into a serving bowl and sprinkle with chopped scallions and cilantro,

Seafood Combo Potato Stew

Anyone can cook, and I think everyone should if time is available. The reason for cooking at home is that it is very rewarding for maintaining a healthy diet. Sometimes, cooking from scratch requires unusual talent, but for a simple meal, it is not that hard to achieve and could become a routine joy of daily life. More recently, many products are on the market that helps to make the task of cooking much easier for busy women.  The results are normally fantastic. As far as I am concerned, convenience is one of the tasks that I like to achieve in my daily cooking. I love to introduce the easiest, healthiest, and most convenient recipes to my cooking blog, so anyone can cook. I am starting the New Year with this recipe, and this year for me will be all easy to follow recipes resulting in tasty, healthy meals.

Ingredients:
1 lb. mixed cooked seafood
2 medium potatoes, skinned and diced
1 cup total of green bell pepper, celery, and carrot, diced
1/2 cup white onions, diced
2 cloves garlic, minced
2 tbs flour
1 cup Picante sauce
1/2 cup white wine
4 cups fish stock or water
Oil for sautéing

Spices:
1/4 tsp each: salt, black pepper, paprika, Creole seasoning, and sugar
1/2 tsp dry thyme and oregano.

 Garnish with chopped green onions and serve with rice

Directions:
In a medium pot, add oil. Heat oil until hot. Add onion, garlic, and all the spices.

 Sauté these spices until releasing their fragrances.

Add green bell pepper, celery, carrots, and potatoes.

Cook for a few minutes (5 to 7 minutes); Stir in flour to make a roux.

 Add Picante sauce and wine. Stir for one minute.

Add stock and bring to boil. Simmer until potatoes are soft.

Add seafood combo and adjust seasoning.

Bring back to boil. Simmer for 2 minutes.

Ladle the stew into a serving bowl, sprinkle with green onions, and serve by itself or with a bowl of rice on the side.

 

Spicy Fish Soup

I wrote this recipe at the end of summer when I felt like using the last of my fresh herbs that were still available from my garden. This soup is similar to the Thai soup, Tom Yum Koong. I make kelp stock for this recipe, but water or chicken stock will be fine to make this soup. 

Ingredients:

Two 8 oz. Cod fillet, cut into cubes

Vegetables:
6 button mushrooms, quartered
1 cup white cabbages
1 cup sliced asparagus
Stock ingredients:
4 cups kelp stock or chicken stock
1 lemongrass, cut into 1 inch long pieces
4 line leaves
4 sliced fresh ginger
4 dried chilies
Zest of one lemon
Seasoning ingredients:
2 tbs fish sauce
2 tbs lime juice
1 tsp sugar
1 tsp chili paste

Garnish with chopped green onions and cilantro or basil

Directions:

Bring the stock with the rest of the ingredients  to boil and simmer for 15 minutes. Remove and discard the solids. Add mushrooms, asparagus  and cabbages and cook for a few minutes. Add fish  and bring back to boil. Add the seasoning ingredients and taste to your liking. Serve by ladling the soup in a serving bowl and sprinkle with green onions and basil. Serve with rice on the side

Crispy Fried Egg Noodles with Chicken and Vegetables

The crispy fried egg noodles dish is popular in Chinese restaurants. Sometimes this dish is also called chow mein. On the menu of my family’s restaurant for nearly two decades, crispy fried noodles was very popular, and today I will introduce this dish in my cooking blog. Its formula is quite simple because this is how I always introduce my way of cooking to everyone who enjoys cooking, but seldom has all day to prepare meals. Most of the dishes that are made in restaurants can be prepared in our own kitchen, and I feel confident that they will turn out very well. Look for vegetables that are usually in the refrigerator, such broccoli, white cabbage, carrots, etc. Also, in the absence of egg noodles, instant noodles, which I believe is usually available in most pantries, can be substituted. Chicken, beef, or fish is suitable for preparing this dish. Or, simply use your imagination because this is just a cooked dish to serve myself. As the famous chef, Emeril Lagasse, always says, "This is not science, it is a cooking show".

Ingredients:
Two 2 oz fresh egg noodles or instant noodles (discard the spicy bag)

 

6 oz. chicken breasts and legs, sliced
10 small or 5 medium shrimp, shelled and deveined
1 tsp cornstarch
1 tbs cooking wine, dry sherry or sake
1 tsp soy sauce
Oil to fry noodles
Vegetables:
(about 3 cups total) broccoli, white cabbages, carrots, celery, sliced mushrooms, 1 cup of bean sprouts
2 cloves garlic, minced
1/2 white onion, cut into wedges
2 green onions, chopped
Sauce ingredients:
1/2 cup chicken broth
1 tsp cornstarch
1 tsp oyster sauce
1 tsp sugar
2 tbs soy sauce
1/4 tsp salt
1/8 tsp black pepper


Cilantro for garnish

 
Directions:
Place chicken in a bowl. Add cornstarch, soy sauce, and wine and mix well. Let marinate for an hour.
Blanch the noodles in boiling water for 1 minute and drain.

 

 

Heat about 1/2 cup of peanut oil in a wok and fry noodles until crispy and set aside.

 

 

In a small bowl, combine sauce ingredients and set aside.
Bring a pot of water to boil and blanch the vegetables for a few minutes and place in ice cold water to stop the cooking and drain.

 

Clean wok and add 2 tbs oil. Heat until oil almost smoking and add chicken.

 

 Cook for a few minutes. Then add garlic and onions.

 

 Cook until the chicken is no longer pink. Add shrimp and mix well. It should take about 1 minutes or until the shrimp turn pink. Remove and keep warm.

In the same wok, add another tablespoon of oil. Heat until smoking and add blanched vegetables and sauce and bring to boil. Return chicken and shrimp back into the wok. Mix well. Re-season with more salt, if needed. Add green onions and stir to combine. 

 

 

 

Place crispy noodles on a serving plate, and after dividing the chicken and vegetables equally, pour them on top of the noodles. Sprinkle with cilantro and serve with hot chili soy dipping sauce.

  

 

 

Asian Turkey Noodle Soup

I think this kind of soup is perfect for using the leftover turkey from the big Christmas meal. I always crave for Asian hot spicy soup after I had a Western meal with basically plain taste, such as mashed potatoes, creamy green been casserole, and all the cheese and crackers. The cold and rain outside my windows in the Pacific Northwest where I live especially make my yearning for a big bowl of noodle soup more intense. However, the turkey bones after carving the meat are a good choice to create a big pot of a good broth to start this recipe. Personally, I can eat this soup without any meat, but why not drop some of the roasted turkey meat if any remain from the party. Pho is the famous Vietnamese soup, and I created this recipe based upon some of the ingredients that are used to make Pho. Also, the Bun bo Hue is quite popular too, and some of the ingredients to make this soup are also in this recipe, as well. Cooking is fun when using your imagination to create some dish with some simple ingredients that sit in the pantry. I hope this recipe will satisfy after the big Christmas party is finished.

Ingredients:
10 cups turkey broth
Spices:
4 star anise
4 cloves
1 piece of ginger
4 garlic cloves
4 dry red chili

1 large onion, roasted

1 large tomato
1/4 cup peanut oil
1/2 tsp Korean chili powder
2 tsp sugar
1 tsp salt
Vegetables:
Broccoli, cabbage, carrots, bean sprouts, etc. (whatever you have on hand)
Noodles:
I use egg noodles, but rice noodles are also good

Garnish with chopped green onions and cilantro
Some other herbs, if available, such as basil and mints

Directions:
To make turkey broth:
Place all the turkey bones in a pot and add carrots, celery, onions, and cabbage. Fill pot up with water (water level depends on how big or small the turkey bones are). Bring water to boil and skim off any residue that arises on the surface.

Turn to simmer and allow to simmer for 2 hours. Allow water to cool and then drain the broth. Discard the solids. Use about 10 cups of this broth for this recipe and freeze the rest of the broth for other recipes.

Place both ginger and garlic in a mini food processor and grind into a paste.
Chop the tomato real fine
Chop half of the roasted onion into  pieces.
In a medium pot, add oil and heat oil until hot. Add star anise, cloves, chopped roasted onions, hot dry chili, and garlic-ginger paste.

 Stir and cook for about 4 minutes or until the spices release their fragrances. Add chopped tomato. Add 2 tsp sugar, 1 tsp salt, and 1/2 tsp Korean chili powder. Cook for another 5 to 7 minutes or until the tomato is soft.

Add the broth and the other half of roasted onions and bring to boil. Turn heat down and simmer for 30 minutes so all the spices have time to flavor the broth.

Season with more salt or fish sauce, if needed. Remove cloves and star anise (it is a little challenging at this point). Discard the roasted onion too.

If using leftover turkey, cut turkey into whatever shape that fits your taste and place in the broth just before ready to serve.

Bring a pot of water to boil and blanch the vegetables and set aside. Cook the noodles according to the package instructions and place on the bottom of a serving bowl.

 

 Top with blanched vegetables and some turkey meat. Ladle the broth over and sprinkle with green onions and cilantro. Enjoy.