Stir-fry Razor Clams in Black Bean Garlic Sauce

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Seafood is very popular and fresh in Hong Kong (where I grew up). Sai Kung Seafood Street, where a lot of local seafood restaurants congregate by the sea, is definitely my favorite place for the freshest seafood. You can pick and see them alive swimming a while before they are served on your table.

There is a variety of delicious Chinese seafood dishes, fried, stir-fry, steamed, sauted, grilled, baked etc. This stir-fry razor clams in black bean garlic sauce is certainly one of my favorites. Every time I make this dish remains me of the time when I was at one of the Sai Kung Seafood Street restaurants with my family and friends.

 

INGREDIENTS:

  • 1 1/2 razor clams, washed thoroughly
  • 2 slices ginger, shredded
  • 3 tbsp Lee Kum Kee black bean garlic sauce
  • 1 tbsp garlic, minced (optional)
  • 1/2 tbsp sugar
  • 3 tbsp water
  • parsley or scallion, chopped
  • oil

 

INSTRUCTIONS:

  1. Set a large pot of lightly salted water to boil. Add washed razor clams and cook for about 1 – 1 1/2 minutes. Drain and remove the black portion inside the clams.
  2. For the seasoning, add Lee Kum Kee black bean garlic sauce, minced garlic, sugar, water in a bowl and mix together.
  3. Heat a little oil in a skillet over medium-high heat. Saute the ginger, add half of the seasoning. Add the razor clams, then the remaining seasoning. Stir-fry all ingredients for 1 -2 minutes
  4. Transfer razor clams to a serving plate. Drizzle some sauce on top and the chopped parsley to serve.
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Seared Tuna Steak Marinaded with Cilantro and Lime Sauce

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INGREDIENTS:

  • 1  fresh tuna steak (about 1 1/2 lbs)
  • 1 lime, squeezed
  • 1 cup cilantro, chopped
  • 4 tbsp minced garlic
  • ½ tbsp mirin (rice wine)
  • 1 tsp sesame oil (optional)
  • Seasame seeds
  • Salt & pepper to taste
  • Oil

 

INSTRUCTIONS:

  1. To make the marinade sauce, mix lime juice, cilantro, garlic, mirin in a bowl.
  2. Dry tuna steak and season with salt and pepper, then put it in a ziploc bag with the marinade sauce. Place the bag in the fridge for 1 hour.
  3. An hour later, take out the tuna steak and add a pinch of sesame seeds on each side.
  4. Add 1 tbsp oil to a skillet over high heat, sear for about 1 minute per side.
  5. Transfer tuna steak to a cutting board and cut into slices then serve.
  6. This step is optional, but if you love cilantro and lime as much as I do, mix the remaining marinade sauce with sesame oil and a pinch of sesame seeds, then use as dipping sauce.

Yakiudon

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INGREDIENTS:

  • 3 tbsp garlic, minced
  • 1 – 2 frozen chikuwa (Japanese fishcake), sliced
  • 2 cups snow pea leaves or cabbage, chopped
  • 1 cup beech mushroom
  • 1 frozen udon
  • Japanese Otafuku Yakisoba sauce to taste
  • Dry basil
  • Olive Oil
  • Dry seaweed

 

INSTRUCTIONS:

  1. Heat 1 tablespoon of olive oil in a skillet. Add garlic, chikuwa and stir fried over medium-high heat until soft, transfer to plate. Add 1 tablespoon of olive oil in the skillet. Add snow pea leaves / cabbage and beech mushroom, and 1/2 cup of water.
  2. Meanwhile, put the udon in a pot of boiling salted water for 1 minute. Drain then add to the skillet.
  3. Add the cooked chikuwa and the Otafuku Yakisoba sauce in the skillet.
  4. Garnish with dry seaweed and serve.

Stuffed Tomato with Macaroni and Minced Beef

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INGREDIENTS:

  • 6 tomatoes, slice in half  (I used plum tomatoes)
  • 1 cup elbow pasta
  • 1/4 lb ground beef
  • 3 tbsp garlic, minced
  • 1/4 cup parsley, chopped
  • 1/2 – 3/4 cup bread crumbs (I used 4C Japanese Style Panko Seasoned)
  • 1/2 cup parmesan, grated (optional, I have made it with and without)
  • Salt and pepper to taste
  • Olive Oil
  • Dry dill weed

 

INSTRUCTIONS:

  1. Preheat oven to 375 degree F.
  2. Use a small spoon to scoop out tomatoes pulp and seeds. Be gentle not to break the shell. Discard the seeds and save the pulp, chopped.
  3. Set a large pot of lightly salted water to boil. Add elbow pasta in the pot, cook until al dente, and drain.
  4. Heat a little oil in a skillet over medium-high heat. Add garlic and beef, and stir until browned and crumbly, then dispose of grease.
  5. In a bowl, mix together macaroni, beef, chopped pulp, parsley, bread crumbs, salt and pepper to taste.
  6. Stuff tomatoes with the mixture. Drizzle some olive oil on top then bake until tomatoes are cooked and soft, about 15 – 20 minutes.
  7. Drizzle dill weed on top to serve.

Chinese Winter Melon Soup (冬瓜粒粒湯)

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I am excited to share one of my favorite comfort soups. This classic and popular soup is often served in a winter melon at Chinese banquets. There are many types of winter melon soup, some are more fancy than the others, but I still love the way my grandmother makes it the most. It’s simple, clear, delightful, and reminds me of home. Soup makes you feel warm and it brings out the most memories, especially the times when you were sick. Nothing but a homemade warm and nourishing soup from family would make you feel better afterwards.

Winter melon is one of the most common and fast growing fruit-vegetables in summer. Chinese medicine believes that winter melon helps eliminating toxins, digestion, clearing out mucus and phlegm, and preventing blood loss from nose. People with kidney problems, high blood pressure, diabetes and heart disease would be benefited from it.

 

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INGREDIENTS:

  • 1 wedge winter melon (usually 2-3 lb), remove skin and cut into small cubes
  • 1 – 1.5 oz cured ham
  • 10 shiitake mushrooms, Sliced
  • 5 dried scallops (optional)
  • 2 – 3 slices of ginger
  • 16 cups water
  • 1/2 lb lean pork (or chicken)
  • 2 tbsp chicken powder
  • salt

 

INSTRUCTIONS:

  1. Soak dried scallops in a bowl with warm water until they are soft.
  2. Wash lean pork and parboil with salt, drain then set aside.
  3. Place all ingredients, except the last 3, into a large stock pot to boil over high heat. When boiled, switch to medium-low heat and continue boiling for 30 – 40 minutes.
  4. Add learn pork and chicken powder. Keep cooking for another 20 – 30 minutes until melon cubes are completely transparent.
  5. Depending on your palate, add salt and white pepper before serving.

Steak and Spinach Roll

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INGREDIENTS:

  • 2 tbsp Olive Oil
  • 4 tbsp garlic, chopped
  • 2 tbsp Shallot, chopped
  • 1 tbsp basil, chopped
  • 1 tbsp parsley, chopped
  • 3 oz Enoki Mushroom, chopped
  • 1 lb flank steak
  • Spinach, enough to cover steak
  • Provolone cheese, enough to cover steak (I like to add more and put in the bottom at the end)
  • Salt and pepper to taste

 

INSTRUCTIONS:

  1. Preheat oven to 350°F
  1. Place the flank steak on cutting board and season both sides with salt and pepper. You want the steak to be evenly thick.
  1. Heat one tablespoon of olive oil in a pan over medium-high heat. Add garlic, shallot, enoki mushroom, basil, salt and pepper and cook for 5-10 minutes. Remove from heat and set aside.
  1. Lay out the Flank steak in front of you. Spread the enoki mushroom and shallot mixture evenly on top. Then, add spinach on top, followed by slices of provolone cheese. Both spinach and provolone cheese should be enough to cover the steak.
  1. Roll the flank steak up tightly and away from you. Use toothpicks to secure the steak roll. Then cut every 2-3 inches into smaller rolls. Make sure every small roll has a toothpick.
  1. Heat one tablespoon of olive oil in a pan over medium-high heat and sear both sides of small roll for 1-2 minutes each side.
  1. Brush or spray some oil at the bottom of a baking dish, and then transfer the small steak rolls there and bake for 12 – 15 minutes until it’s medium rare. Sprinkle parsley on top and serve 🙂