Ingredients for 4 servings
oyster sauce //dont like it with oyster sauce
rice syrup (or corn syrup), dark brown sugar, vegetable oil, dried red peppers, potatoes, garlic, cucumber, green onions, carrot, white mushrooms, onion, green chili peppers, red chili peppers, ground black pepper, sesame oil, and sesame seeds.
Total preparation time: 50 mins to 1 hour.
Prepare chicken and noodles:
Trim the excess fat from 3 pounds of chicken thighs (or breasts or wings) and cut them into bite-sized pieces (1 inch x 2½ inches).
Rinse the chicken in cold water and soak it for a few minutes. Drain and set aside.
Soak 100 grams (3.5 ounces) of starch noodles in cold water.
Combine ¼ cup soy sauce, ¼ cup oyster sauce, ¼ cup rice syrup (or corn syrup), and 1 tbs dark brown sugar in a bowl. Set aside.
Cut 3 peeled medium sized potatoes into 1½ inch thick chunks.
Slice 1 medium sized carrot into slices 1/8 inch thick.
Slice 1 medium sized onion.
Chop up 1 red chili pepper and 2 green chili peppers.
Slice 1 cup’s worth of white mushrooms into bite-sized chunks.
Cut 5-7 green onion stalks into pieces 2 inch long.
Shred the white parts of the green onions thinly lengthwise, and soak in cold water for 10 minutes before draining.
Heat up a wok or a shallow skillet. Add 1-2 tbs vegetable oil.
Cut 2-3 dried red peppers into pieces ½ inch long. Add them to the heated oil and stir-fry for 10-15 seconds before taking them out.
Add the chicken.
*tip: to prevent yourself from getting burned from flying oil, first place the chicken on the edge of the pot and then push it in with a wooden spoon.
Stir the chicken with a wooden spoon a few times. Let it cook with the lid open for about 3-5 minutes.
Turn the chicken over, give it a quick stir, and let it cook with the lid open for another 3-5 minutes.
Add minced garlic and ginger and stir it for a minute.
Add the potato chunks, the sauce, and 2½-3 cups of water. Cook for 10 minutes over high heat with the lid closed.
Open the lid and add carrot and onion and continue cooking for another 10 minutes. Keep the lid open.
Add soaked and drained starch noodles, sliced red pepper, green chili peppers, white mushrooms, and cucumber. Keep stirring for 7-10 minutes over high heat until the braising liquid has thickened and the noodles look translucent.
Turn off the heat and add 2 ts ground black pepper and 1 tbs sesame oil. Mix it together
Transfer to a serving plate and garnish with chopped green onions and sprinkle some sesame seeds over top before serving.
2 Cups Seasoned Filefish (6 oz)
1½ Tbsp Red Pepper Paste
½ Tbsp Red Pepper Powder
1½ Tbsp Cooking oil
1 Tbsp Corn Syrup
1 Tbsp Onion
1 Tbsp Cooking Wine (or Water)
½ Tbsp Sugar
½ Tbsp Minced Garlic
1 tsp Sesame Seeds
½ tsp Soy Sauce
Prepare about 2 cups of seasoned filefish. You can buy them precut in small round shapes, or you can buy big pieces and cut them into bite-sized pieces.
Rinse the fish in cold water once and drain the water. This helps to reduce the strong fish smell and clean them.
I like to add some ground onion to the sauce, so grind the onion until you get 1 Tbsp of ground onion.
In a heated pan, fry the fish for about 5 minutes on medium-high until it gets lightly golden brown. Occasionally stir it so that it will not burn.
After 5 minutes, push the fish to the end of the pan to make space to cook the sauce. Quickly add 1½ Tbsp of cooking oil, ½ Tbsp of red pepper powder, and ½ Tbsp of minced garlic. Fry for 10 seconds to get good flavor from the pepper oil and garlic. The pepper powder burns easily, so prepare your ingredients ahead of time.
Add the rest of the ingredients, except the sesame seeds: 1½ Tbsp of red pepper paste, 1½ Tbsp of corn syrup, 1 Tbsp of grind onion, 1 Tbsp of cooking wine (or water), ½ Tbsp of sugar, ½ Tbsp of minced garlic, and ½ tsp of soy sauce. Mix everything together. You can adjust the amount of sweetness or spiciness depending on your tastes.
Mix the sauce with the fish. Fry it for about 5 minutes on medium-high.
Turn off the heat. Sprinkle 1 tsp of sesame seeds on top and mix.
Long Gong Gai — softer bones but more flavor. more meat
Gway Fai Gai — small breed, less flavor, hard bones
400 grams granulated sugar
150 grams unsalted butter
200 ml condensed milk
7 large eggs
200 grams all-purpose flour
50 grams cornstarch
2 tsp baking soda
1 tsp baking powder
450 ml boil hot water
Preheat oven 350° F. Cook sugar into the pot. Stir until sugar melted, and colour change into dark brown.
After the sugar melted perfectly, pour hot water into the pot. Cover the pot while pour it. Stir, continue put butter into hot caramel until blend together. Turn off the stove.
Add dry ingredients, use strainer directly into wet batter. Mix it well using wisk.
In another bowl wisk all the eggs. No need long time to wisk it. Then pour into the wet batter.
Pour batter into 2 loafs pan using strainer, that already grease and flour. For baking pan, you can use that you already have. Bake 30 – 40 mnt or until tooth pick inserted comes out clean.
Note.. open little bit the oven for 10 mnt once a while the cake inside the oven. In order the cake has much anthill pattern.
Two medium length 8-12 inch bitter melons
6 cups of water or chicken broth
1 green onion, thinly chopped
sprigs of cilantro, thinly chopped
1 peeled shallot
1/2 lb ground pork
1 tsp fish sauce
1 tsp ground pepper
1 tsp sugar
1/2 tsp salt
1 minced shallots or small onion, diced
1/2 cup bean thread noodles, soaked in warm water about 10 min, drain and cut in 2-3 inch length
1/4 cup wood ear mushrooms, soaked in warm water about 10 min, drain and cut thinly
In a large mixing bowl, mix together the pork, fish sauce, sugar, pepper, salt, shallots, wood ear mushrooms, bean thread noodles and mix well. Cover and set aside.
Blanching is an optional technique to reduce a bit of the bitterness. Quickly blanch the entire bitter melon in boiling water for about 1 minute–the color will turn a dark green. Remove and allow to cool. When cool to the touch, slice melons cross wise into 1 to 1.5 inch pieces. Using a table spoon or knife, drive it between the green outer flesh and the center white pith. Hold the bitter melon in one hand and spoon/knife in other, and slowly core out the pith and seeds with a circular motion.
Add the peeled shallot to the water/stock and bring to boil. In the meantime, stuff the bitter melons with the pork stuffing. Dip the ends with cornstarch/water to reduce the probability of the meat falling out during cooking.
When water/stock is boiling add the stuffed bitter melons and cover reducing heat to low, cook for about 15 minutes or until the center of the pork is done. Season with some salt to taste.
Cooks note: Add a peppercorn on top of the pork stuffing for additional spiciness which will cut down on the bitterness. Skip the blanching if you love the unadulterated full bitterness. Also for additional bitterness you can save the liquid from the blanch for the soup. Discard if you’re using chicken stock.