Chicken Curry

The Ng sisters LOVE curry of all styles, Indian, Malaysian, Thai, Chinese.....  Last week I was craving chicken curry and decided to have a go at making it from scratch (no recipe!).  I'm glad I did because the results were delicious and so satisfying!  Let us know what your favorite curry recipes are!  Here is how I made it...

Em's Chicken Curry

1 cup diced onion

2 cloves garlic minced

2 tablespoons minced ginger

1 tablespoon garam masala

1 tablespoon curry powder

1 teaspoon turmeric

Pinch of cayenne powder 

4 cardamom pods

1 can diced tomatoes

2 tablespoons tomato paste

1 can light coconut milk 

8 chicken thighs

1 large Asian eggplant cubed

Salt and pepper to taste

-Brown chicken set aside

-Sauté onion, ginger and garlic until caramelized

-add can of diced tomatoes, scrape up any bits stuck to pot

-add the chicken, bring to boil

-add spices

-add coconut milk

-simmer on low for 20 mins

-make a slurry with tomato paste and add

-add eggplant 

-simmer on low for another 20-30 mins

-add salt and pepper to taste

-serve with rice

Dining Out : Congee Village NYC - Allen Street

Sharing one of our favorite cantonese restaurant in Chinatown, NYC.

Congee Village 

100 Allen St, New York, NY 10002

(212) 941-1818

Manila Clams with Black bean garlic sauce

-

 Garlicky Chinese Broccoli..great greens and to freshen up the palette .. 

only if you can avoid the whole fried garlic..

Crispy wonton noodle with soy sauce, chives and bean sprout ...excellent with hot sauce

Ginger Scallions stir fry whole lobster .. so good!

Salt and pepper calamari .... very good tender squid ..wish it was less oily. 

Along with these dishes we all shared steamed rice and crab congee.

Will be back with some more next time...

Quinoa Patties

Quinoa Cauliflower Patties

These are very easy to make and so so delicious!  I always make a large batch so that we can have leftovers.  They never last more than a couple of days.  The nutty flavor of the quinoa coupled with the sweet full flavor of cauliflower makes these patties irresistible!

I was inspired to post this recipe after the fact so I didn't take very accurate measurements.  My only tip is to start with a half a cup of breadcrumbs and add more if needed.  Also, let the mix sit a little before making the patties.

1 cup (uncooked) quinoa, follow box instructions

1/2 small head of cauliflower, chopped small

1 cup chopped onions

1/2 cup grated parmigiano

1/2 to one cup whole wheat bread crumbs

4 eggs

Saute onion and cauliflower until cooked, add a dash of salt

let quinoa and cauliflower cool until lukewarm

beat 4 eggs

add quinoa, cauliflower, cheese and stir; add tspn of salt and pepper

add 1/2 cup of bread crumbs, if mix seems too loose add more 

form patties and pan fry till crispy on both sides

Enjoy!

Pollo Guisado, braised chicken

Growing up in NYC, we were exposed to the rich and delicious flavors of Latin Caribbean cooking.  We grew up with friends with families that hailed from Puerto Rico, Trinidad and the Dominican Republic, the origin of one of my favorite dishes, Pollo Guisado.  It is basically a braised chicken dish with a tomato base.  It is super easy to make and delicious with rice and beans. Living in LA, I have grown to love the fresh and bright flavors of Mexican cuisine but oh do I miss my Pollo Guisado, pernil and sancocho!  This past weekend I woke up with a hankering for these flavors and ran to the market to grab my ingredients.  Make this for your families and they will love you even more.  Make a big batch so there are leftovers!! 

Pollo Guisado
6 chicken legs split into thighs and drumsticks (organic, I insist!)
4 plum tomatoes chopped
1 8oz can tomato sauce 
1 green bell pepper diced
1 large onion diced
6 cloves garlic smashed (keep pieces big)
1 teaspoon oregano
1 teaspoon cumin (optional)
1 generous pinch red pepper flakes (optional)
1 bay leaf
1 cup of green Spanish olives
salt and pepper to taste
fresh cilantro chopped

• brown chicken, set aside
• saute garlic, onion 
• add bell pepper then chopped tomatoes
• add a pinch of salt to this mix
• when the sofrito is nice and cooked, add the chicken back
• after 5 mins, add the tomato sauce, cumin and bay leaf
• bring back to boil and add olives
• add water if necessary to almost cover the chicken
• bring back to boil and lower heat to slow simmer
• cook for 45 mins, add salt, pepper and red pepper to taste

Serve with rice, beans, sliced avocado and fried plantains sprinkled with brown sugar.  Sprinkle fresh cilantro over the chicken to finish.  

Here is my easy black bean recipe:
1 lb black beans dry (soaked overnight)
1 onion chopped
4 cloves garlic minced
1 green bell pepper diced
1 bay leaf
salt and pepper to taste

• discard soaking water and rinse beans
• add 9 cups water (don't salt water! will make beans tough)
• bring to a boil, lower to a simmer
• simmer for 45 mins and add bay leaf
• in a separate pan, saute onion, garlic and pepper then add to beans
• simmer for another hour 
• salt and pepper to taste 

Enjoy!

Malaysian Dining at the Malay Restaurant - Flushing - NYC

The restaurant we stumbled upon while walking around in Flushing looking for a place new to eat. This place was on one block full of restaurants and it was small and busy looking. Looked very home style.

We had .....

Steamed Tilapia with Special Sauce

Sauteed bittermelon with eggs and radish 

(didn’t expect it to be like a pancake but it was tasty nonetheless)

Sauteed Chicken Gizzard and Liver ( Menu offered heart as well but they were out )

served with cucumber, cilantro and sweet soy / chili that usually comes with Hainan chicken  

And of course we had rice made with home made chicken stock

Overall very happy with our food and family atmosphere.

Restaurant 

Malay Restaurant

13517  - 40th Road 

Flushing, NY 11354

718-353-2901

*Reviewed by Biggiefood

Homemade Salted Duck and Chicken Eggs

Hello Everyone ! You may already know my love for Congee, nice thick smooth rice porridge that is really simple to make and always comforting to the body. 

There are so many ways to enjoy a bowl of hot congee. You can cook it with ingredients to flavor the porridge or have it simple with different types of side dishes like my quick minced meat and green stir fry, or ground turkey with minced watercress or kale. A nice scoop of piping hot congee in your bowl  topped off with the stir fry, a small drizzle of soy and fresh cilantro .... so good ! 

And sometimes a salted egg!

from ediblyasian

My earliest memories of these eggs was shopping with mom at the chinese markets. They would be in a large shiny black ceramic container like a large flower pot with a red cloth cover lid ( like those big wine containers in Kung Fu movies)

The container would be full of duck eggs covered with black mud or clay. 

The salting process is with a mud/clay mixture with loads of salt then add water to create a paste,

Cover each raw egg with a thick layer of the paste and add to the container, lined from bottom to top, sealed and stored in dark cool area until ready, weeks to months.

 I believe this method was the cheapest and best for transporting.

Mom would pick out a few, put into a brown paper bag , and then at home wash out the mud/clay completely before cooking. 

These days you will only find packed, precooked salted eggs at the Asian markets. I have tried a few of them, but they do not meet the quality I like. I found a place in Chinatown that sells fresh duck eggs, and that was when I realized I could make my own. 

This is my first try on making my own salted eggs.

The best part is the yolk. When the brining process is done well it will produce a golden yolk with a smooth grainy texture like a real good baked potato...with a pop of salty unami!

Golden oily semi salty yolk is what I want 

I experimented with duck and chicken eggs

Ingredients:

4 duck eggs

4 chicken eggs

4 cups of water

1 cup of sea salt

4-5 tablesoon of Shao Hsing chinese cooking wine or sherry 

Prep and set :

1. Heat water and salt until all salt dissolved. Put aside and let cool completely.

2. Eggs - wash and dry - add in container carefully

3. Pour in the cooled brine and add the wine.

4. Add water to a small sandwich bag to weigh the eggs (the eggs will tend to float from the salt) then seal. the container.

5. Make a note of the dates/day of brining. 

6. Store in cool dark area for 30 - 40 days.

* you can place the jar  on a tray or plate to avoid the salty mess  when accessing to the eggs

cooking : add egg to cold water and bring to boil for 10 minutes

Should try the eggs to see if they are ready to your taste.

I tried an egg on the 25th day - not ready.

I tried an egg on the 30th day - not ready.

Perfect on the 40th day. 

Duck (top ) and Chicken (bottom) - Both result came out perfect! 

sorry for the poor slicing of the eggies

I am happy having these eggs chopped up and mixed in my bowl of congee, love it when the yolk semi melts in, flavoring the congee.

Storing : Clean all eggs from the brine and store in fridge separate from the fresh eggs.

** Cin mentioned a very famous Cantonese dish cooked with only the salted yolk - Stir Fried Lobster coated with salted yolk.

** Popular Filipino salad - tomato , onion with slices of salted eggs 

**  Mama -Steamed Mince pork and salty egg pie

Do you know any other salty egg dishes ?? 

  

Kale! Spinach! and Flax! SMOOTHIE yummy!

A friend of mine suggested that I try green smoothies in the morning to switch it up from juicing. I tried it and love it and it has been my breakfast for a few weeks now! This is going to be a typical cookng recipe where you can put in any variation of ingredients to make it your own. What I'll share is my favorite base shake to which you can change out the fruit or the greens. Yes, the smoothie green from green leafy veggies.  Don't worry because you won't even taste them! You get the nutrients from the fresh ingredients but also the fiber! I like using frozen fruit because it makes the shake nice and cold! I still love fresh pressed juices but have them later in the day. I've been feeling so great and even losing a little off the waistline since it is low carb!

 

Em's green smoothie

1 banana

Handful frozen blueberries

Handful frozen mangoes

1 cup almond milk

Handful spinach or kale

Teaspoon flax powder

1 ice cube

Blend all together with blender!

Have a happy healthy summer!

Gazpacho heirloom tomatoes

Embarking on our healthy summer theme, we would like to share this easy and delicious gazpacho recipe. There is nothing better on a hot day (or any day) than a big bowl of cold tomato soup! For this recipe, the quality of the ingredients really matter. Try to get juicy sweet ripe heirloom tomatoes if you can. If not, plum tomatoes are fine. San Mariano canned tomatoes will work too if fresh is impossible.  Also, use Campbell's or Hunt's tomato juice. I like the sweetness and consistency of the juice. I like to top my gazpacho off with avocado and pickled shrimp. I think crabmeat would also be a great topping! And oh, I like chopped jalapenos and tart Louisiana hot sauce to add some heat! 

I can't wait for you to try this recipe!

Gazpacho

3 large heirloom tomatoes

(or 6 plum tomatoes or one can san marzano)

one red onion

2-3 cloves garlic

one bell pepper

one cucumber

juice of one lemon

4 cups tomato juice

1/4 cup olive oil

salt and pepper to taste

cliantro chopped

get your blender and a large bowl

cut all the veggies into small 1 inch pieces

buzz in blender one veggie at a time and pour into bowl

(pour in some tomato juice to help blending along)

do not over blend!  it should be chunky

mix together all ingredients 

salt and pepper to taste

top with favorite toppings, avocado and cilantro are musts!

If you have a food processor, follow same recipe and just pulse chop each ingredient

Comfort Food

When you were a kid feeling low or having a bad day, your mom would offer you hugs and comforting words, and then proceeded to make you something to eat that would always make you feel better.
I want to share a dish with you that still to this day makes me feel better when I'm feeling down.
Let me first start with my bad day, or should I say bad month...
A month ago the restaurant I work at went through an overhaul.  It was a month of scary events that consist of what you most likely read in chef/restauranteur memoirs.  The chef quit, the owners stepped in and starting cleaning house.  There was yelling, firing, crying, pots being thrown, people walking out, and nights where I find myself still working at an ungodly hour.  The stress level was way past the danger zone.  Everywhere I turned, someone was freaking out and yelling at me.  My boss, my co-workers, even my customers. But! Life is a test...so they say.
So I find myself in the kitchen...where most life problems are worked out.  This time it was my sister, Annie who was offering comforting words... and food.  I just sat there feeling like I went through hell, no words, too exhausted for tears.  She made me dinner and when she put out my favorite dish, I stared at it and wanted to cry, again.
It is a very simple dish made out of eggs and water - that's it.
You take equal portions of egg and water, beat it together and steam it for about 10-15 minutes.  The cool factor in this is how she portions the water perfectly.  Let's say she uses four eggs.  She cracks three into a bowl and the with the last egg, she makes a tiny hole on top and shakes out the last egg into the bowl.  She now has a perfect measuring "eggcup" for the water.  She fills the "eggcup" with water then pours it into the bowl; 4 times.  At this point, you can add water ever you like; mushrooms, scallions, etc.  She adds a little oil for a moist texture.

This is what comfort food is all about.  A simple recipe, usually from childhood and generally has an effect on you like the last scene from Ratatouille.  I scooped a very generous portion over rice, add some oyster sauce, took a bite...and voila! I felt much better.  Thank you Annie, you knew exactly what to do.

Cabbage with Mushrooms & Turkey Bacon

I love when a great dish comes out of what's left in the fridge from the week.  I had leftover cabbage, some cremini mushrooms (a pint) and a few slices of turkey bacon.  I threw it all together and the results was this delicious rustic and hearty dish, something I imagine a Polish grandmother might also make!

First I browned onion and garlic in olive oil, then added the turkey bacon (chopped) and then the cremini mushrooms sliced.  I let it saute until it was nice and caramelized.

Then I added sliced cabbage and mixed it in, it was a medium size head.  I drizzled more olive oil and covered the pot.  I let it steam a few minutes then I continued sauteing mixing often (my arm was tired!).  As soon as the cabbage was tender enough I added salt and pepper to taste.  The cabbage was sweet, crunch and had a delicious smoked flavor from the turkey bacon.  It was yummy!  Next time I'm going to use smoked turkey kielbasa instead of bacon. Tip: try not to overcook the cabbage; I'm convinced that anyone that doesn't like cabbage or brussel sprouts has only eaten them overcooked!  

Dungeness Crab and Ginger Egg Fried Rice

For tonight's dinner I made my favorite fried rice and boiled dungeness crab.

30 Minutes cooking time !

 15 mins for the rice and 15 mins for the crab.

Ginger Egg Fried Rice

Ingredients

- 3 cups - cooked rice

- 2 tbs ginger - cut into thin matchsticks

- 2 eggs - lightly beaten

- 1/2 onion - chopped

- peas

- scallion - chopped

- soy sauce

- white pepper

1. Heat pan or wok with oil, add onion and ginger - stir and cooked for 1-2 minutes

2. Add the rice - stir and cooked until all mixed well

3. Push the rice aside and slowly add the eggs - when it's half cooked stir in the rice 

4. Stir fry until eggs are fully cooked and season with soy sauce and white pepper

5. Add scallion, cilantro and some peas

* I made the rice ahead of time and let it cool down completely that way the rice will be loose and fluffy not sticky

Boiled Dungeness Crab 

            

Heat a pot of salted water - bring to boil 

Add crab - cook for 15 minutes

 *cooking time 8 mins for 1 pound 

Drunken Chicken with Shitaki Mushroom and Ginger - Steamed

Drunken chicken,  marinated chicken in rice wine. 

And yes, I love it very marinated, the wine just does something magical to the meat - helps tenderize and gives it this lovely aroma.

Often reminds me of the chicken wine soup Mama Ng likes to cook for us from time to time. Very popular in the cold seasons as it helps promotes the blood circulation. It is very strong in flavor but delicious and best consumed in small amounts. Will post more on Mama Ng chicken wine soup one day.

Here is my version. 

Steamed Chicken with Mushroom and Ginger 

I used boneless chicken thighs, marinated in rice wine mixture over night.

Steamed it with 2 types of mushroom and a lot of ginger. With the tender chicken soaking in the ginger rice wine mushroom broth.... delicious ! You can serve it over noodles, rice or congee. We had it with white rice and Chinese broccoli on the side.

Ingredients 

- Chicken - Boneless thighs - slice into 1 -2" size

- Shitake Mushroom - cut to 1 "

- Wood ear mushroom - cut to 1 "

- Ginger - cut in matchsticks

- Garlic - minced

- Scallion - cut slant

Marinade for the meat 

-ShoaXing - Rice wine

-Light soy sauce

-Sesame oil

-brown sugar

-white pepper

-garlic and scallion - minced

* combine together in a bowl and adjust the seasoning to your liking

Wood ear and Shitake Mushroom

Most of the flavor you get is from the shitaki and not much from the wood ear but you get a fun jelly texture.

Soak into warm water until soften then slice in bite size pieces.

Mix together the marinated chicken with mushrooms garlic and ginger.

Top with scallion ( I like to drizzle a few drops of fish sauce right before steaming)

Steam for 20 - 30 mins depending on the amount of meat. 

while the chicken was cooking I quickly stirred fry Chinese broccoli with garlic and oyster sauce.

Here's dinner... and don't forget the chili garlic hot sauce!

Simple fish tacos

This dinner takes less than 30 mins (if you're quick in the kitchen) to make and is so healthy! This has been our go to fish dinner recently and it is so easy to make! As with all our recipes we always stress that quality of ingredients is key to deliciousness! I use organic when possible and it makes a difference. You can also build with more salsas and toppings like shredded cheese or chipotle cream. I hope you all enjoy this fun and yummy meal!

Simple Fish Tacos

Heirloom tomato salsa

Sweet tomatoes 3 cups

Onion 1/4 cup small dice

Salt to taste

Cilantro a handful minced

Squeeze of lime

mix together!

Guacamole

2 ripe avocados

1/4 cup chopped onion

Salt to taste

Lemon 2 tbs

Mush avocados with fork,mix in rest

Tilapia

Pan fried with salt and pepper

Shredded cabbage

Whole wheat tortillas

Annie's Veggie Eggy Frittata

The morning is here and have a table of hungry tummies waiting..

 Looking for a quick and simple eggy breakfast dish ?

Here we have Annie's Veggie Eggy Frittata!

Grab a bowl and some eggs- crack and whip them together

Heat oil on a non stick or cast iron pan - add chopped ingredients

 - onion ,red potatoes , zucchini and summer squash

- herbs and season with salt and pepper 

Add in the egg mixture and stir until all set

let it cook on medium heat - when it starts bubbling 

pop in the oven ( pre-heated 350 ) for 10 - 15 minutes

Remove from oven and add any cheese you like!

we have aged provolone here.

Enjoy!

we all had seconds! Thank you Annie!!