P.F. Chang's Mongolian beef

30 min | 10 min prep

SERVES 2

* 2 teaspoons vegetable oil
* 1/2 teaspoon ginger, minced
* 1 tablespoon garlic, chopped
* 1/2 cup soy sauce
* 1/2 cup water
* 3/4 cup dark brown sugar
* vegetable oil, for frying (about 1 cup)
* 1 lb flank steak
* 1/4 cup cornstarch
* 2 large green onions

LET"S DO IT !

1. Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
2. Don't get the oil too hot.
3. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
4. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
5. Remove it from the heat.

6. Slice the flank steak against the grain into 1/4" thick bite-size slices.
7. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
8. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
9. Let the beef sit for about 10 minutes so that the cornstarch sticks.
10. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
11. Heat the oil over medium heat until it's nice and hot, but not smoking.
12. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.
13. You don't need a thorough cooking here since the beef is going to go back on the heat later.
14. Stir the meat around a little so that it cooks evenly.
15. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.


16. Put the pan back over the heat, dump the meat back into it and simmer for one
minute.
17. Add the sauce, cook for one minute while stirring, then add all the green onions.
18. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
19. Leave the excess sauce behind in the pan.

Shrimp with Snow Peas

Ingredients:

1/2 pound shrimp
3 oz snow peas
Some canned straw/button mushrooms (optional)
2 teaspoons cooking oil
5 slices peeled ginger

Sauce:

1/4 teaspoon salt
1/8 teaspoon sesame oil
4 tablespoons water
1/2 teaspoon corn starch
1 tablespoon Chinese cooking wine (shaoxing or rice wine)
2 dashes white pepper powder

Let's do it!

Prepare the shrimp using the 7-step techniques above. Mix the sauce ingredients and set aside

Heat up a wok to high heat and add the cooking oil. Add the sliced ginger into the wok and stir-fry until aromatic and then follow by the shrimp. Toss the wok a few times or quickly stir-fry the shrimp a few times before adding the snow peas.

Add the sauce into the wok and quick stir to coat the sauce well with the shrimps and snow peas.

As soon as the shrimps are cooked, dish out and serve immediately.

Honey Walnut Shrimp/Walnut Prawn (核桃虾)

Ingredients:

1 lb. 31/40 count shrimp/prawn
1/2 cup Walnut halves (make sure you get the walnut halves)
3 tablespoons mayonnaise
1/2 tablespoon honey
1/2 tablespoon condensed milk
1 teaspoon lemon juice
1 egg white
1/2 cup corn starch (for coating the prawn)
Oil for frying

For the Walnuts:

1/2 cup sugar
1/2 cup water

Let’s do it !

1. Peel and deveined the shrimp/prawn. Pat dry with paper towels, add the egg white, mix well with the shrimp and set aside.
2. Rinse the walnut halves with water, drain and set aside.
3. Heat up the water until it boils and add in the sugar.
4. Keep stirring until it turns thick and golden color and then add the walnut.
5. Boil for 2 minutes, then drain and place walnuts on a cookie sheet/parchment paper to dry. (Regular paper will not work as the walnut will stick to it).
6. Heat the oil in a wok over high heat.
7. Coat the shrimp with a thick layer of corn flour and then and then fry in the hot oil until golden brown. Remove the shrimps from the wok and drain on paper towels.
8. In a bowl, stir together the mayonnaise, honey, condensed milk and lemon juice.
9. Add shrimp and toss with the mayonnaise sauce.
10. Transfer to a serving plate and garnish the candied walnuts on top of the shrimp and serve immediately.

Stir-fried squid / 오징어 볶음 / Ohjinguh bokkeum (or ojinguh bokkeum, oh jing uh bokkeum)-

http://www.maangchi.com/recipe/ojinguh-bokkeum

Ingredients:
1 large squid (1 lb) <--- I regret using the small squid, so gross cleaning it up!
soy sauce
sugar, hot pepper flakes
green chili pepper,
carrot, garlic, onion, and green onions.

Makes 2 servings.

Let's do it !

• Remove the squid’s intestines
  
• Wash and drain the squid. Cut it into strips (about 2-3 cups worth) and place them in a bowl.
  
• Prepare a big plate for your vegetables.
  
• Cut a carrot thinly and diagonally and place it on a big plate.
  
• Cut 12 green onions into pieces 5-7 cm in length and put them on the plate.
  
• Slice 1 medium size onion and put it on the plate.
  
• Slice 1 green chili pepper and put it on the plate.
  
• Prepare a small bowl and make hot paste by mixing 5 cloves of minced garlic, 2½ tbs of soy sauce, 2 tbs hot
• pepper flakes, and 1 tbs sugar.
  
• Heat a pan or wok over high heat and put 1 tbs olive oil in it.
  
• Stir fry by adding vegetables in this order: carrots, onions, green onions, and chili pepper. Stir fry for about 2 minutes
  
• Add squid strips and the hot paste and continue to stir fry for a few minutes
  
• Sprinkle some sesame oil and transfer to a serving dish and serve with rice.
  

Korean Dumplings / 만두 / Mandu (or mandoo)

*_~ What can I say! I love Manngchi's Korean cooking.. This is so different, compared to Chinese ones- still good..



Ingredients:

• 1 cup of ground pork
• 2 cups of ground beef
• 2 cups of chopped boo chu (Asian chives)
• 4-5 soaked Shiitake mushrooms
• half onion
• half package of tofu
• 3 cloves of minced garlic
• salt
• sugar
• sesame oil
• vegetable oil
• fish sauce
• egg
• green onion
• mandu skins (60 discs)

Let's do it!

1. Place 1 cup of ground pork and 2 cups of ground beef into a big bowl.
2. Add 1 ts of salt, 1 tbs of sesame oil, ½ ts of ground pepper and mix it by hand and push the mixture of meat on the side of the bowl.
3. Wash asian chives (bu chu), dry well with paper towel or cotton cloth and then chop them to make 2 cups. Add 1 tbs of oil and mix it up. Place it in the big bowl next to the ground meat.
   tip: oil will coat vegetables so that liquid would not come out from it
4. Chop 4-5 soaked shiitake mushrooms and half an onion and put it into a small bowl.
5. Add 1 ts of soy sauce, 1 ts of sugar, and 2 ts of sesame oil the small bowl in the last step. Mix it by hand and then transfer it to the big bowl.
6. Squeeze half a package of tofu using cotton cloth or paper towel and put it into a small bowl. Then add a pinch of salt, 1 ts of sesame oil and mix it and put it next to chopped chives.
7. In the big bowl, add 3 cloves of minced garlic and mix all ingredients by hand.

Cook:

1. Place one mandu skin on your left hand and put some filling mixture on the center of the skin.
2. On the half of the edge of the skin, put a little cold water with your fingertips.
3. Fold skin in half over filling and press edges together to make ripple shape.
4. Place some vegetable oil on heated pan and add mandu.
5. Lower the heat over low medium and cover the lid of the pan to cook.
6. A few minutes later, open the lid and turn over each mandu. Place 2-3 tbs of water and cover the lid. Cook a few minutes more over low heat.
7. When the mandu is golden brown, transfer it to a plate.
8. Serve hot with dipping sauce (equal parts vinegar and soy sauce).

CHUNKY GUACAMOLE

GUACAMOLE

• 2 avocados
• 1/2 small red onion, diced (not too small)
• 1 jalapeno, diced (more or less, to your taste)
• 4 tablespoons cilantro, chopped
• 2 teaspoons lemon juice
• 1/2 cup cherry tomatoes, halved (or a whole tomato, diced)
• salt and pepper

Let's do it !

1. Dice avocados into chunks and place in a medium bowl.

2. Add remaining guacamole ingredients, and gently toss to combine.

3. Season to taste with salt and pepper. Serve immediately.

Chicken and Ground Beef FLAUTAS

• 3 cups shredded cooked chicken/ground beef
  
• 2 teaspoons lemon juice
• 1 teaspoon cumin
• 1 jalapeno, diced (more or less, to your taste)
• 2 tablespoons chopped cilantro
• 2 garlic cloves, minced
• 1/2 cup monterey jack cheese, shredded
• salt and pepper
• 12 small flour tortillas (about 6 inch)
• oil (for frying)

Let's do it !

1. FLAUTAS: In a bowl, combine all flauta ingredients (excluding tortillas and oil). Allow to rest about 15 minutes to marry flavors.
2. Place about 2 tablespoons of chicken mixture in center of flour tortilla, and roll-up like a cigar. Secure with a toothpick.
3. Continue with remaining tortillas. Keep flautas covered with a damp paper towel to prevent drying out.
4. Heat enough oil in skillet to come almost halfway up sides of flautas (about 1/4 inch depth).
5. Quickly fry flautas on all sides until lightly golden brown. This happens very quickly, so don't walk away.
6. Drain on paper towels and serve with Chunky Guacamole.

Mexican Shepherd's Pie

My 6 year old daughter says this is the best thing she's tasted in her whole life ! That's high praise from a normally fussy child, so this recipe is definitely a do-over.- by Terri Newell

45 min | 15 min prep

SERVES 4

• 1 lb ground beef
• 1 1/4 ounces taco seasoning mix
• 2 cups canned corn niblets
• 2 lbs potatoes, peeled and diced
• 1 cup cheddar cheese, shredded

Let's do it !

1. Brown and drain ground beef.
2. Add taco seasoning to taste [we prefer a less spicy mix, so I only use half the envelope].
3. Add corn.
4. Meanwhile, boil potatoes until tender, then mash.
5. If you like, you can add butter and milk.
6. Spread about one third of the potatoes in a round 2 quart casserole dish.
7. Top with the ground beef mixture, then the cheese. Finish with the remaining potatoes.
8. To use right away, bake at 350 about 30 minutes.
9. To freeze, cover and freeze until solid. Lift out of casserole dish and wrap in foil. Place in zipper bag, label with name and date. Use within 3 months.
10. To reheat, unwrap and place in original dish, defrost completely. Bake at 375 for 40-45 minutes.

One chicken and one beef Green Enchiladas

45 min | 25 min prep

SERVES 4 -6 , 12 enchiladas

• 1 lb ground beef or boneless skinless chicken breast
• 1/4 cup chopped onion
• 1 teaspoon garlic powder (I prefer fresh minced)
• 1 tablespoon Worcestershire sauce
• 1 (8 ounce) can tomato sauce
• 1 teaspoon paprika
• 1 teaspoon oregano
• 2 teaspoons chili powder (more or less for your taste)
• 1/2 teaspoon cumin
• 1/2 teaspoon black pepper
• 3 cups shredded cheese (I like the jack or cheddar combos)
• 1 (10 ounce) can enchilada sauce (I prefer the green sauce)
• olive (optional)
• 12 corn tortillas
• oil

Let's do it !

1. If using chicken, boil chicken in water.
2. Then rinse and shred with fork.
3. Add onion and garlic.
4. If using ground beef, brown with onion and garlic, drain.
5. Add next 7 ingredients (worcestershire sauce through black pepper).
6. In another skillet, heat oil.
7. Add tortillas, one at a time, for 10 seconds on each side.
8. Drain on paper towel.
9. In 10x13 baking pan, pour just enough enchilada sauce in the bottom to coat the bottom of the pan.
10. Fill each tortilla with a spoonful of meat mixture.
11. Cheese, onions, and/or olives can be put inside each enchilada at this time, if desired.
12. Roll tortilla and place seam side down in pan.
13. Continue with remaining tortillas.
14. Pour remaining enchilada sauce over tortillas and top with cheese (additional olives may be added if desired).
15. At this time, pan may be refrigerated for several hours or overnight.
16. Bake in 350 degree oven for 20 minutes (30 minutes if refrigerated).
17. Top with sour cream.
18. Enjoy!

Thai Chicken Curry

33 min | 10 min prep

SERVES 4

• 1 (14 ounce) can coconut milk
• 3 potatoes, small quartered
• 3 tablespoons nam pla (fish sauce)
• 1 tablespoon curry powder
• 1/4 teaspoon clove, ground
• 1 lb boneless chicken, cubed

Let's do it!

1. Combine cocnut milk, potatoes, nam pla, curry powder, and cloves.
2. Simmer 15 minutes.
3. Add chicken; cover, increase heat and cook until chicken and potatoes are tender, about 8 minutes.
4. Stir occasionally.
5. Serve with rice.

So easy and good.. I didn’t use the ground clove, instead I added 1 tablespoon of brown sugar.

http://www.youtube.com/watch?v=QqBsKFU68HU

Hawaiian Macaroni Salad

This salad is usually served on the plate lunches in Hawaii. This is just a basic recipe. You can add anything such as boiled eggs, tuna, peas, etc. to make it your own. I got this recipe off the net. Let me know what you think!-- by Iron Woman

20 min | 15 min prep

SERVES 4 -6

• 3 cups large macaroni
• 1/4 cup grated carrot
• 1 cup Best Foods Mayonnaise (a must)
• 1/4 cup milk
• salt & pepper

Let's do it !

1. Cook macaroni till tender.
2. Add grated carrots, mayonnaise, and milk till well coated. Salt & Pepper to taste. Use more mayonnaise if needed.
3. Chill in refrigerator.
4. When ready to serve, add more mayonnaise to keep salad from drying out.
   This salad is usually served on the plate lunches in Hawaii. This is just a basic recipe. You can add anything such as boiled eggs, tuna, peas, etc. to make it your own. I got this recipe off the net. Let me know what you think!
   
   
   
   

Chicken katsu

This is basically fried chicken coated in panko (japanese breadcrumbs). It is usually served with Katsu Sauce and steamed rice. by catlover510

20 min | 10 min prep

SERVES 4 , 4 chicken breast halves

• 4 boneless skinless chicken breast halves, pounded to 1/2 inch thickness
• salt
• pepper
• 2 tablespoons all-purpose flour
• 1 egg, beaten
• 1 cup panko
• oil

Let's do it !

1. Season the chicken breasts on both sides with salt and pepper.
2. Place the flour, egg and panko crumbs into separate shallow dishes.
   
3. Coat the chicken breasts in flour, shaking off any excess.
   
4. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.
5. Heat 1/4 inch of oil in a large skillet over medium-high heat.
   
6. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown.

Hawaiian Squares

1 hour | 15 min prep

24 squares

• 1/2 cup butter
• 1/2 cup brown sugar
• 1/2 teaspoon vanilla
• 1 1/2 cups flour
• 1 cup well drained crushed pineapple

Topping

• 1/4 cup melted butter
• 3/4 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 1 cup shredded coconut

Let's do it!

1. Cream the 1/2 cup butter and blend in brown sugar and vanilla.
2. Add flour and mix thoroughly.
3. Press into bottom of 9" cake pan.
4. Bake 15 minutes at 350 degrees F.
5. Let cool 5 minutes.
6. Spread with crushed pineapple.
7. Beat together all the topping ingredients and spread over crushed pineapple/.
8. Return to oven and bake 30 minutes more.
9. Cool- cut into squares.
10. Store in fridge.

Spicy Breaded Chicken Wings

=) My first recipe from a magazine.. I got this off "simple & delicious" magazine- Nov/Dec.2007 issue from the hotel lobby while on vacation.. It was by Barbara White Katy, Texas.. I used the drumlettes. I also reduce the portion and used for shrimps, remove the shrimps from shell. Instead of oven, I pan-fry these and it's great with the sauce!! Enjoy.. --by sillysindy

45 min | 20 min prep

SERVES 4 -6

• 1 egg
• 1 tablespoon water
• 2/3 cup dry breadcrumbs
• 1 teaspoon onion powder
• 1 teaspoon dried basil
• 1 teaspoon cayenne pepper
• 1/2 teaspoon garlic salt
• 1/2 teaspoon paprika
• 10 chicken wings

DIPPING SAUCE

• 2 tablespoons ketchup
• 2 tablespoons honey
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon hot pepper sauce

Let's do it !

1. In a shallow bowl, beat egg and water. In another shallow bowl, combine the bread crumbs, onion powder, basil, cayenne, garlic salt and paprika.
2. Cut chicken wings into three sections; discard wing tip sections. Dip chicken wings into egg mixture, then coat with crumb mixture. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 425° for 25-30 minutes or until juices run clear, turning every 10 minutes.
3. In a small bowl, combine the sauce ingredients. Serve with chicken wings. Yield: 6 servings.

Japanese Mum's Chicken

We have a Japanese girl Tomoko living with us, and tonight she and I cooked a Japanese dinner for us and her friends. She phoned her mum Toshiko in Japan for this as it's her favourite recipe, and I wanted to share it here. It's simple and soooo good, and Tomoko who is only 16 did such a good job of cooking this, then translating the recipe to English for me. *The sauce will thicken to a glaze if you are patient. It just takes a bit of time. If you feel your chicken is cooked (and going to over cook) remove it before going on to reduce the sauce. Same thing, if you must use breast meat, remove it (so it doesn't dry out) and continue reducing the sauce . If you do it this way rather than thickening with cornstarch you will get a richer glaze and not need to add stock or broth instead of the water. It just takes patience.- by JustJanS

45 min | 5 min prep

SERVES 4

• 8 chicken drumsticks, skin on (the skin is important for flavour, and is so tasty to eat!)
• 1 cup water
• 1/2 cup balsamic vinegar
• 1/3 cup soy sauce
• 2 1/2 tablespoons sugar
• 1 garlic clove, peeled and bruised
• 1 small hot chili pepper, slit open, seeds removed

Let's do it !

1. Place all the ingredients in a saucepan over a high heat.
2. Bring to the boil, then reduce to a simmer for about 20 minutes.
3. Remove any scum that rises to the surface.
4. Increase the heat, turning the drumsticks frequently in the sauce, and cook until the liquid has reduced to a sticky glaze.
5. Arrange the chicken on a serving platter, remove the garlic clove and chili from the liquid, and spoon the glaze over.
6. NOTE It's a glaze rather than a sauce, so there's not a whole lot of it.