Category Archives: Asian Cuisine

Cantonese Beef Ho fan

Cantonese Beef Ho Fan

Just as we celebrated the new year 2015 , we are off to another celebration of the Chinese New Year, The Year of the Sheep. If you are planning your menu , here is Cantonese Beef Ho Fan. Beef With Ho Fun, is a very typical Cantonese recipe. Ho Fun are broad rice noodles but in this recipe, we will use cooked flat rice noodles that can easily be bought at the grocery store.

Ho Fun is usually sauteed with beef. But based on my research ” it does not have to be made with one particular meat; it can be prepared with any kind of steak, or made with pork, chicken, or shrimp. Every one of these meats can make an interesting dish.” However, beef is the most commonly used protein in Ho Fun. So here it is.

Cantonese Beef Ho fan

300 grams lean sirloin steak, sukiyaki cut
¼ cup dark soy sauce
2 tablespoons MAYA Cornstarch
2 tablespoons Chinese rice wine
1 tablespoon sugar
oil for stir-frying, as needed
2 medium-sized onions, sliced
2 teaspoons grated ginger
100-150 grams bean sprouts, trimmed
600 grams cooked flat rice noodles

Liquid Seasoning:

¼ cup oyster sauce
2 tablespoons dark soy sauce
1 tablespoon sugar
2 tablespoons water or stock
spring onions, chopped, as needed for garnish

1. In a bowl, combine beef, soy sauce, cornstarch, rice wine and sugar. Mix until blended well. Set aside.

2. Heat oil and stir-fry beef. Remove from pan and set aside. In the same pan, add a little more oil and sauté onions until translucent.

3. Add in grated ginger and stir until fragrant.

4. Toss in bean sprouts and cooked noodles. Increase the heat and add the beef.

5. Slowly add the prepared liquid seasoning and gently toss everything together.

6. Lastly, add the spring onions before serving.

Yield: 4-5 servings

For more recipes, other culinary ideas and course schedule, log on to www.themayakitchen.com.

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Shoyu Ramen

Cooking Ramen: Miso Ramen, Shoyu Ramen, Hiyashi Chuka and Yakisoba

I know most of you love Ramen.  My family loves it so we often eat out just to have our Ramen fix. Now what if I get to cook it myself . Fortunately,      Japanese Master Chef Seiji Kamura chopped and sliced, simmered and boiled as he shared tips and secrets on how to cook various ramen at The Maya Kitchen recently.

Miso Ramen, Shoyu Ramen, Hiyashi Chuka and Yakisoba were all presented with that special touch that only a Japanese cuisine expert can lend. Try your hands in preparing these flavorful dishes in your own kitchen.

Here are the recipes:

Ramen Soup Base

 

1.5 kilo                         pork bone (leg part) cut up

1.5 kilo                          rib bones cut up

½ kilo                           chicken bones, cleaned

150 grams                   ginger, sliced

2 pieces                      onion

3 pieces                      onion leeks

1 piece                        carrot

50 grams                      kombu, simmered

5000ml                          water

 

Boil all bones and throw away the water. Replace with 5000 ml water. Add the rest of ingredients. Cook at a rolling boil and remove scum. Adjust fire to simmer and continue cooking for about 1 hour.

Chachu

Hiyashi Chuka

 

                                    1 kilo               ham (slice lengthwise)

tied up and boil for 1 hour (strain)

transfer to shoyo base and boil for 30 mins.

 

Hiyashi Chuka Dressing

100ml.                         soy sauce

100ml.                         vinegar

35g                              sugar

50ml.                           sesame oil

4 pieces                     garlic heads, pressed

 

Press garlic and add all the ingredients and marinate for 1 hour. Strain and use as dressing. Serve with Hiyashi Ramen Noodle

 

Ramen Noodles

 

140g                            noodle

1 piece                       Japanese cucumber, sliced into strips

60 grams                    chasu

1 piece                       crab stick

egg (crepe egg)

10 grams                    wakome

Boil noodles for 3 minutes. Transfer to ice-cold water then drain. Plate noodle, garnish with cucumber, egg, chachu, crab stick and wakome. Just before serving, drizzle hiyashi chuka dressing.

 

Miso Base

150 grams                  garlic

200 grams                  onion

90 grams                    ginger

150 grams                  carrots

150 ml.                        sake

50 ml.                          soy sauce

75 ml.                          mirin

20 grams                    tobandyan spice

30 grams                    ichiban powder

30 grams                    sugar

90 ml.                          sesame oil

800 grams                  akardashi miso (black)

1000 grams                miso (white)

20 grams                    hondashi

 

Blend together 7 ingredients. Transfer into sauce pan. Add the rest of the remaining ingredients. Boil once. Use as base for miso ramen soup.

Miso Ramen

Miso Ramen

 

1 tablespoon                        oil

40 grams                    ground pork

120 grams                  ramen noodle

40 grams                    ground pork

50 grams                    baguio pechay

20 grams                    carrots, shredded

30 grams                    onion, sliced

20 grams                    leeks, sliced

80 grams                   togue

½ tablespoon           sesame oil

Put oil in pan and stir fry ground pork. Add the rest of ingredients and sesame oil just before serving. Pour 200ml soup stock in a bowl and 2 tablespoons miso base. Mix and serve.

Shoyu Base

360 ml.                        sake

30 grams                    kombu

40 grams                    dry shitake

100ml.                         mirin

300ml.                         water

50 grams                    ginger, sliced

50 grams                    garlic, minced

50 grams                    ichiban powder

800ml              soy sauce

 

Boil together above ingredients for 15 minutes. Strain and use as base for shoyu ramen.

Shoyu Ramen

Shoyu Ramen

120 grams                  noodles

50 ml.              shoyu paste

200 ml.                        ramen soup stock

1 piece                       nori sheet

1 piece                       naruto (fish cake) sliced into ring

1                                  egg boiled

2 slices                        chasho

20 grams                    onion leeks, thinly sliced

20 grams                    menma (bamboo shoot)

 

Boil noodles for 3 minutes. Add shoyu paste and soup stock. Put the soup first in ramen bowl. Add drained noodles, top with chasho, naruto (fish cake), menma (bamboo shoot), nori and  ½ boiled egg.

Yakisoba

Yakisoba

2 tablespoons           oil

80 grams                    pork, thinly sliced

20 grams                    onion sliced

30 grams                    carrots, strips

60 grams                    cabbage, sliced into 2”

20 grams                    shimeji mushroom

1 piece                       dry shitake, pre cooked, slice thinly

60 grams                    mongo sprout, washed and cleaned

3 tablespoons                       soy sauce

dash of michi for spice powder

2 tablespoons           salt/pepper to taste

2 tablespoons                       sesame oil

30 grams                    naruto

120 grams                  ramen noodles

 

Heat oil in pan. Add pork, onion, carrots, cabbage, shitake, shimeji, togue, and half cook then put noodle season with sauce, salt and pepper to taste, sesame oil and sake. Half cook then serve.
For more information, log on to www.themayakitchen.com or e-mail [email protected]  

 

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hainanese-chicken-rice

Hainanese Chicken Rice (Singapore variation)

A Singaporean describes it this way: Part of the whole ritual in eating this dish is smothering your cream-coloured chicken fat laced rice with ribbons of sweet dark soy sauce, chilli sauce and pounded ginger and to mix it all together, matching flavour for flavour.

hainanese-chicken-rice

Hainanese Chicken Rice is one of the primary specialties of Singapore and is often considered the country’s national dish. Filipinos love it for its flavorful, uncomplicated taste. Every time I am in Singapore, I always order Hainanese Chicken Rice. Mixing the chicken meat with the dip with the rice was just so heavenly. It must be the ginger and garlic flavors that brings out the flavors.

hainanese-chicken-rice1

Let me share this simple recipe which I am sure you will enjoy cooking. It is simple.

Ingredients:


For chicken:

12 cups water

4 fresh ginger, peeled and sliced

1 teaspoon salt

3 cloves garlic, peeled

1 whole chicken

2 tablespoons sesame oil

2 teaspoons soy sauce

For rice:

2-3 cups Jasmine rice

Vegetable oil

3 cloves garlic, minced

1 fresh ginger, peeled and sliced

6 cups reserved stock from boiling chicken

2 tablespoons sesame oil

1/2 teaspoon salt

2 tomatoes, sliced

2 cucumbers, sliced

Procedure:

For chicken:
1. Bring 12 cups of water with ginger, salt and garlic to a boil in a large pot.
2. Put chicken in the boiling water and let it simmer for 5 minutes.
3. Turn off the heat, cover the pot and let the chicken cool for 20 minutes.
4. Repeat the boiling and cooling process one more time.
5. Set chicken aside when cooked and tender.
6. Remember to reserve the chicken stock for the rice.
7. Plunge the chicken into ice-cold water for 5 minutes to prevent over cooking and to tighten its skin.
8. Brush on a mixture of sesame oil and soy sauce on the chicken, then let it cool at room temperature.

For rice:
1. Wash rice thoroughly and drain.
2. Heat vegetable oil in a pot and fry garlic and ginger until golden brown.
3.Add the drained rice and fry for 3 to 4 minutes before pouring in 6 cups of chicken stock and adding sesame oil and salt.
4. Cook the rice uncovered until the broth is absorbed.
5. Finally, cover the pot tightly and reduce the temperature until the rice is cooked.
6. Cut the chicken into pieces, then serve over the rice and garnish with tomatoes and cucumbers.
7. Add chili sauce or other spices to taste.

The Satay and Hainanese Chicken Rice recipes are just simple tastebud teasers to give food lovers an idea of what the annual food festival has to offer. After savoring a preview of what Chinese cuisine-infused Singaporean food is all about, expect a bigger culinary feast in next year’s Singapore Food Festival.

Log on to www.YourSingapore.com for more information.

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Phad Thai Noodles

Phad Thai (or Pad Thai or Phat Thai) has got to be the favorite Thai dish in our family. When we went to Bangkok a few years back, Phad Thai was always in our buffet. I also found out this dish is listed at number 5 on World’s 50 most delicious foods readers’ poll compiled by CNN Go in 2011. The distinct flavor of Phad Thai is due to the tart Tamarind and lime flavor. I once bought a pack of “Pad Thai” flavor mix because I thought it was more convenient to cook it that way. But there is nothing like cooking from scratch.

Fortunately, Chef Tum Supawade Lungtip of Jatujak Thai Restaurant showed the secrets of this popular dish. Most of the ingredients can be found at your supermarket shelves.

1 1/3 tablespoons light Thai soy sauce
2 teaspoons Thai black soy sauce
1/4 cup tamarind paste
1-2 tablespoons tamarind powder (sinigang powder)
1/2 cup sugar
2 teaspoons black pepper
2 tablespoons white vinegar
1 1/3 tablespoons garlic powder
5 tablespoons Thai fish sauce
1/2 cup peanut oil
1/4 cup minced shallot
500 grams chicken breast (cut into bite-sized pieces)
4 pieces eggs
1/2 kilo dried rice stick noodles (small size, approximately 1/8- inch wide; soaked in cold water at least 3-4 hours, do not drain before using)
8 stalks spring onion (cut into 1 1/2 inch lengths)
4 cups bean sprouts
1 tablespoon ground dried shrimp
1 tablespoon ground Thai chili (optional)
1/4 cup ground roasted peanut
1-2 limes (cut into wedges)

Preparation (Phad Thai):

1. Combine light soy sauce, black soy sauce, tamarind paste and powder, sugar, black pepper, vinegar, garlic powder, and fish sauce in a bowl. Mix thoroughly and set aside.

2. Heat a non-stick wok (or frying pan) over high heat and add peanut oil.

3. Heat oil for 1 minute and add shallots, stir-frying for 1 minute or until golden brown. Add the chicken and stir-fry for 8 minutes, or until fully cooked.

4. Make a space in the middle of the wok (by pushing the chicken to the sides) and add the eggs until scrambled.

5. Add the rice noodles and the sauce mixture. Use chopsticks to stir the noodles and ingredients together. Get the spatula under the noodles, lift them up and flip them over (this will keep the noodles from breaking).

6. Continue using the chopsticks and spatula, flipping and stirring the noodles for 6-8 minutes, or until they’re soft.

7. Add the spring onions and stir for 2 minutes. Add the bean sprouts and stir constantly for 30 seconds.

8. Turn off the heat and add the ground dried shrimp. Sprinkle Thai chili on top (if desired), and serve hot with ground peanuts, fresh lime wedges, fresh bean sprouts, chives, or green onions.

Thanks to Maya Kitchen for the recipe.

For more information, log on to www.themayakitchen.com or [email protected] or visit The Maya Kitchen Culinary Center every Tuesday to Saturday at 8F Liberty Building, 835 A. Arnaiz Avenue (Pasay Road), Makati City or call 8921185 / 892-5011 local 108.

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