Chinese New Year Celebration Feast 2011

Chinese New Year 2011 

Sharing Mama Ng's Menu

Braised shiitake mushroom with oyster and 

fat choi ( might be some type of sea veggie? looks odd but fun to eat)

 Lobster with ginger scallion and chinese celery

 Foo jook tong ( bean curd soup) with mushroom and chinese dried scallops

Pea shoot stir fried with garlic and fish sauce 

 Crispy roast pork

 Steamed seabass with ginger scallion and soy sauce

 Buddha's delight ( Lor horn jai) 

quite of list of ingredients used in this dish, let's see if i can remember them all,

napa cabbage, shiitake mushroom, bean noodles, wood ear fungus, water chestnut, beancurd sticks, fat choi , snowpeas , am i missing anything else ?

sorry about the poor photo, couldn't wait to eat 

White poached chicken served with oyster and hot mustard sauce.

 Always happy with Mama Ng poached chicken, so moist and tender.

Posted a little late but better than never. 

Did you enjoy your New Year's celebration?

Baked Tilapia Fish with Sake

Now doesn't this look just yummy !

This is a very simple delicious dish made by Annie aka anniebananee.

Ingredients:

Tilapia Filets

Sake

Soy sauce

Chili Sesame oil

garlic

ginger

scallion

cilantro

salt and pepper

1. Line baking sheet with foil - lay out the filets with some garlic,ginger,scallion - seasoned with salt and pepper - a nice hearty drizzle of Sake.

2. Cover fish with foil and bake until done.

3. Heat oil in pan , when hot add in the rest of the ginger,garlic and scallions. Let it slightly brown and infuse the oil then pour over the fish. You can season the fish with soy sauce/chili sesame oil for extra flavor.

Dinner is Ready!

The Sake Baked Tilapia was served with

Baby Bok Choy , Stir fry String Beans, and Annie's perfect Steamed Egg.

Thank you Annie!

VacatioNg-Roast Pork anyone?

We roasted a 10 lbs pork shoulder during our vacation. It turned out amazing... We finished every bit of it. You have to crisp up the skin at the end. Forget about watching your cholesterol. You and your guests will be fighting over the yummy, crispy skin. I guarantee it! I'm not sure if you remember my "I heart pork" post, that is where I got my inspiration. The recipe I use is a typical latin one (pernil). You have to try it!

First you pick the meat. Don't you just love him... He's so happy.

Clean and make slits all over the pork to insert the garlic and marinade.

Recipe:

-One 8-10 pound bone-in pork picnic shoulder with skin

-1 head of minced garlic

-1 cup of cilantro( finely chopped)

-1 cup of onion ( small diced)

-1 tbsp of salt for every pound

- 2 tsp of ground black pepper

- 2 tbsp of vegetable oil

- 2 tbsp of white vinegar

- 2 tbsp of adobo seasoning

Combine the garlic , cilantro and onion in a medium size bowl. Stir in the salt, adobo, pepper, oil and vinegar. Rub garlic paste all over the pork. Make sure to get some of the paste into the incisions so the flavoring can penetrate the meat. Cover with plastic wrap and marinate in the refrigerator for at least 4 hours or up to 24 hours.

Allow the meat to sit at room temperature for 30 mins before cooking. Preheat the oven to 300 degrees F.

Slow roast the pork for 6 hours, uncovered, skin side up (this is if you have all the time in the world). You can also roast it at a higher temperature for a shorter cooking time ( 400 degrees for an hours and then at 350 degrees for 2-3 hours) I'm sorry, you're committed at this point. When that is done, set your oven to broil to crisp up the skin. Make sure you get all of the skin. Be very careful. It is extremely hot. Use oven mitts! You'll thank me after :)

This is the perfect roast.

We served it with rice, beans and tortilla wraps that night.

Wish you all were there. Enjoy!

VacatioNg cont...

Everytime we get together I am always requested to make my corn casserole. I have been making this dish for holidays, birthdays, and gatherings for many years now.

Every night on this trip along with helping each other with cooking, one of the sisters were in charge of making a dish and I could not wait until it was my turn! I made this on the same night Emily made her Ox Tail Stew and it went together very well. This is a super simple recipe and everyone finishes it everytime! As many times as I've made it, I still go for seconds and sometimes thirds :o)

Cindy's Corn Casserole

1 14oz can whole kernel corn

1 14oz can cream style corn

1 8 0z sour cream

1/2 stick of butter, melted

1 small package of Jiffy corn bread mix

1 egg beaten

1 jalapeno minced (use more if you like it extra spicy)

Mix all ingredients together in a 2 qt casserole pot or baking dish and bake at 375 degress for about an hour or until the top browns and the middle is dry when you stick a toothpick or chopstick in.

A side corn dish that is sweet and spicy at the same time? It's always a winner! I hope this dish will be a great part of your dinners too!

VacatioNg- Braised Ox Tail

I'm still experiencing withdrawals from 7 days of fun and food with my family. I miss waking up everyday at 7 (that's really 4AM since we're west coast time!) just so I don't miss a minute of hanging out time with everyone! We all met in Orlando in the most lovely vacation rental house. It was a week of relaxation, tennis, swimming and EATING! We started the trip with a fun dinner at the Black Angus steak house! Then the next day we went straight to the Asian market with a pit stop at the Vietnamese restaurant next door of course. We stocked the fridge and pantry full of food and snacks and I mean FULL! Then the cooking began! I'm going to let my sisters talk more about the food but I would like to highlight my pride and joy for the week, braised oxtails!

We saved this dish for later in the week as you will see from the other Ngs that there were many nights of succulent roasted meats! We served it with rice, roasted zucchini and Cindy's delicious corn casserole.

Em's Ox Tail Stew

1 oxtail cut into pieces

1 can of whole plum tomatoes (hand crushed with juices)

1 carrot diced

1 onion diced

5 cloves garlic crushed

thyme - 1 teaspoon dried or 4 sprigs fresh

1 bay leaf

1 tablespoon Goya sofrito (if not available, totally ok to leave out)

• brown oxtail in 9 qt dutch oven or other large pot
• remove oxtail and saute onion, garlic until caramelized
• add sofrito if using
• add tomatoes and bring to boil
• add bay leaf, thyme
• return oxtails and bring to boil
• add water to almost cover, bring to boil
• simmer for an hour and half to 2 hours until oxtails are tender

Vietnamese for Lunch

Three Treasure Rice - 3 style pork with soft fried egg

Grilled Pork with Vermicelli Dry / with Soup Bowl

Memorial Day BBQ...

, nSo it was memorial day and of course we needed to do a bbq to bring in the summer.

We were blessed with a gorgeous day and wonderful people.

Of course we had a big menu and was so excited to go shopping and prepare the food. This gave us a peek of what it would be like if we started a catering company. We had a party of around 25 people and started the night before. The menu was: Glazed bbq wings, mini burgers, corn salad, and orzo salad.

We started out with marinating the wings the night before and here are the ingredients:soy sauce, sweet soy, honey, sriracha, rice wine, sesame oil, and garlic. Mixed it all up in the wings an

d stick it in the fridge overnight.

The next day we started out around 1pm to prepare the rest of the food. My sister, Annie was a little nervous on the time, wondering

if we were able to prepare and have the food ready by 6pm

for 25 people.

But the Ng team were

determined to make it happen and rolled up our sleeves and got down and dirty. First we prepare the mini burgers. We mixed beef and pork with onions, portabella mushrooms and a few dry spices. Then we took the wings out of the fridge and roasted them in the oven. Next we worked on the salads. The corn salad is our signature dish and I feel like we may have posted about it before but I included a picture of it anyway. I created the orzo salad as another veggie option for our fellow vegetarians. It consist of orzo, olives, pim

ento peppers, walnuts, parsley, and balsamic vinegar. Most of the ingredients are raw so it's a good dish for people who are into raw foods.

After the salads were done, we grilled the mini burgers and wings and it all turned out to be a beautiful spread!

So in the end we finished on time.....even with a little extra time to make ourselves pretty for our guests ;0)

Mother's Day's Menu - Late Post

" Happy belated Mother's Day to the all the Mommies out there!! "
Sorry for the late posting.

Our Sunday Grillathon Menu for Mama Ng

Grilled Beer Infused Marinated Dancing Chicken
Marinated with Chinese marinade overnight, open your favorite beer and drink half,
insert the rest of the beer can in the bird
place on heated grill, covered and let it cook!

Grill Prosciutto Wrapped Sardines

seasoned with lemon juice

drizzled with truffle oil

Grill Baby Bak Choi

Grilled Young Red Snapper with

ginger, scallion, sesame oil, salt and pepper

look at them sizzle**

Great Purchase -

Charcoal Companion Grill Basket

Snow Crab Legs

We also had Steamers

Lemon always handy when it comes to grilling seafood

It was great night, Mom loved each dish.

She even cooked us some Chinese wine chicken which I did not have a chance to snap a picture

Ended the feast on a sweet note *

Creamy Chestnut Cake with fresh fruit

Hope you enjoyed this :)