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… Continue reading Stir-fry Razor Clams in Black Bean Garlic Sauce
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: To make the marinade sauce, mix lime juice, cilantro, garlic, mirin in a bowl. Dry tuna… Continue reading Seared Tuna Steak Marinaded with Cilantro and Lime Sauce
Recipe coming soon!
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: Heat 1 tablespoon of olive oil in a skillet. Add garlic, chikuwa and stir fried… Continue reading Yakiudon
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… Continue reading Stuffed Tomato with Macaroni and Minced Beef
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,… Continue reading Chinese Winter Melon Soup (冬瓜粒粒湯）
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)… Continue reading Steak and Spinach Roll