Microwaveable Potato Chips Maker

Japanese brand potato chips maker comes with slicing apparatus and bowl. Arrange potato slices and pop in the microwave for ten minutes and out comes kettle-style chips. No seasoning is necessary. Oil-free and low in calories. Very crispy and flavourful! Bonus is the joy and fun while making chips with your child!

My nephew Jerome excited to make some mess-free homemade chips!

Credit: Zedomax.com
YUMMM! 

Five-Spice Chinese Chicken Wings...

Chicken wings are synonymous to meals in my household. Although I've marinated wings a variety of ways, the style I favourite is Chinese with five-spice flavouring. Five spice powder is used in Chinese cooking primarily for enhancing stir-fries, deep-fried foods and meat marinades.  The blend consists of star anise, cloves, cinnamon, Szechuan pepper and fennel seeds, with its combination stemming from the belief that the universe is composed of five elements- wood, metal, water, fire and earth. With just an addition of a few ingredients, then oven-baked and pan-fried the results are wings that are slightly sticky, very moist and full of flavour.

Five-Spice Chinese Chicken Wings
Makes 4 to 6 servings

1-1/2 to 2 lb. chicken wings, split
1/4 kosher/sea salt and a few dashes ground white pepper
1 or 2 cloves garlic, minced
2 tsp. five-spice powder
1 tsp. onion powder
1 Tbsp. mirin or 1 Tbsp. Chinese cooking wine and 1/2 tsp. brown sugar
1 Tbsp. soy sauce 
1 tsp. dark soy sauce

1) Season the wings with salt and pepper; mix the wings in the marinade and refrigerate for at least one hour before cooking.

2) Place wings on slightly greased foil on baking tray; discard marinade. I like to use the convection oven if there isn't a whole lot of wings to bake to save energy.

Do not overcrowd or wings won't crisp and cook evenly.

Option: if you have some Thai basil, fry and toss until crisp in some oil in a hot pan. Use to garnish your wings and to add another dimension of flavour.

3) Bake at 400 F for about 20 minutes until top skin is crispy golden and wings are cooked.

4) Toss wings in a hot skillet along with its juices for two minutes until thoroughly coated.

Toss with the crispy basil leaves and remove onto plate.

These are perfect served with sriracha sauce at the table.

TIP: Sometimes I like to serve the wings with their tips. They taste heartier and their crevices more flavourful to enjoy.

Serve wings simply with a sprinkling of green onions or cilantro.

For a different flavour profile in a braised style and also delicious, try Braised Chicken Wings with Bamboo Shoots.

White Fish Two Ways... Szechuan Spicy Fish Soup and Pan-Fried

I am an absolute fan of this soup.... my dear friend Eve introduced this Northern Chinese dish to me at a local restaurant Szechuan Legend and I have been hooked on the "ma la" flavour profile since. It wasn't until the second time I went back with her and our other friend, Kaitlyn that I said to myself, I have to, have to replicate this soup at home. This soup served at restaurants is filled to the brim with red chilis in a pool of red oil and looks scorching hot, but in fact it's tamer than appearance. Coupled with the addictive slightly lemony taste and numb tingling sensation left on your tongue from the Szechuan peppercorns, it makes for a bold, rich and complex eating experience. I sweat and my sinuses act up but it's so worth it! The white fish cooked in it, is oh so tender and soft. So many I know who don't like fish, love this soup and actually go and seek it out in restaurants! I thought I'd try my hand on making it, toning down the spiciness quite a bit and the results... I am definitely in love.... here is what I did: 

Szechuan Spicy Fish Soup

Makes 2 to 3 Servings

1 lb. white firm basa fish fillet (tilapia or catfish would work), cut into large bite size pieces

Fish Marinade:
1 egg white, reserve egg yolk for second dish below
1/8 tsp. salt
2 tsp. rice wine
1 Tbsp. cornstarch

2 Tbsp. canola oil
1 Tbsp. Szechuan hot bean sauce or Toban sauce
4 cloves garlic, coarsely chopped
1 green onion, cut into 1/2″ pieces
1/2 Tbsp. Szechuan peppercorns
10 Szechuan dried red chili peppers
1 Tbsp. rice wine
2 tsp. soy sauce
2 cups chicken stock or 2 cups water with 1 Tbsp. chicken bouillon seasoning
2 celery stalks, sliced
1 cup napa cabbage, sliced

Remove as much water as possible before marinating.

1) Cut fish into 2″ pieces. Mix Fish Marinade ingredients and toss well with fish fillet. Set aside to marinade for 20 minutes.

2) Place celery and napa cabbage in a clay casserole with lid. Lay marinated fish on top.

3) Heat oil in a skillet. Add hot bean sauce and stir until fragrant, about 1 minute. Add garlic, half of green onions, Szechuan peppercorns, and dried chili peppers. Cook until fragrant, about 1-2 minutes, being careful not to burn the peppercorns or chili peppers. Add rice wine and soy sauce and stir another minute. Add stock and bring to a boil.

4) Pour soup on top of fish. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes until fish is cooked through.

Such extraordinary spicy rich flavours perfectly absorbed in mild tender fish!

This was way too spicy for the kids, so instead I took another pound of basa fish fillets to pan-fry. I cut the fillets into two bite-size pieces and marinated with the reserved egg yolk, 1/8 tsp. salt, 2 tsp. rice wine and 1 Tbsp. cornstarch. Let marinate for 20 minutes.

Marinating fish fillets to pan-fry.

Heat 1 Tbsp. canola oil in flat skillet or fry pan. Pan-fry both sides until golden and slightly crispy. Remove onto serving plate.

Delectably soft and delicious. My kids love this and sometimes opt to dip them in Japanese mayo!

Serve with a topping of sauteed chopped green onions cooked in a little canola oil.

Grilled Yakitori Chicken Hearts...

Get exotic with your ingredients, and I'm talking about chicken hearts... can it get more exciting than that on the family table? I had a package in the freezer my husband had picked up fresh at the Asian supermarket. He often picks up unusual ingredients just because it piqued his curiosity.... which is great for me because I will have to make something out of it and I love experimenting! I didn't know what to do with it at the time, but after thawing it overnight, I thought the best way to introduce this to the family was to serve them grilled- on skewers, Japanese-style. And boy were they a hit with everyone!

Contrary to what people may imagine, fresh chicken hearts are not gritty, rubbery or slimy or have a strong livery, offal taste. When quickly grilled on high heat, they become tender morsels with a hint of red meat taste and a soft springy texture like flash-fried fresh squid. Chicken hearts, are rich in essential B vitamins (including B12, riboflavin and folic acid) and minerals (including zinc, selenium, iron and potassium).

Grilled Yakitori Chicken Hearts
Makes 8 skewers

48 chicken hearts
2 tsp. soy sauce
1 clove garlic, minced
1/2 Tbsp. sugar
3 tsp. mirin (Japanese rice wine) or substitute 2 tsp. of dry sherry + 1 tsp. sugar
Kosher or sea salt for sprinkling

Combine the soy sauce, garlic, sugar and mirin. Toss chicken hearts in marinade and let sit for 20 minutes before threading onto skewers. I poke six hearts each lengthwise onto eight skewers.

Soak the skewers in water for an hour to prevent them from burning on the grill.

Grill on a barbecue or on a grill pan over the stove. Cook on high heat for a just few minutes each side (overcooking will result in tough hearts). Make sure juice runs blood-free. Serve immediately.

Having made this twice, skewering hearts in lengthwise cooks more evenly and thoroughly.

First attempt-- skewered horizontally. Results best vertically impaled.

My kids couldn't get enough. I had to take the remaining three skewers away else my husband and I wouldn't have any. It didn't phase them when I explained what they were. They were essentially devouring heart by heart, tugging them off the stick, chewing, and smacking their lips with a satisfied look on their faces. More they said, more...

When you're thinking of bringing in a new ingredient to your regular meals, always try to adapt it in a dish or format your family is already enjoying. In my case, my kids can eat anything off a stick; if that didn't work with chicken hearts, then I guess the next bet was stir-fry. The Japanese flavouring really made these savoury and sweet, coupled with the intoxicating aroma of BBQ and fresh chicken essence, the result was lip-smacking succulence!

"Steak" Tofu... Pan-Fried Tofu with Mushrooms

This is my kind of eating... something simple, full on flavour and a great main or side dish to accompany any Asian meal! My niece Kathia from Montreal contributed this piece. She's into healthy eating and I was delighted to receive it to share with all of you! I cook a similar Korean pan-fried tofu dish with dressing but the topping of duo Japanese mushrooms really makes this extraordinary. Another super thing is that firm tofu could nicely replace the meat in your meal as it is high in protein (the highest in tofu types) and the texture is quite hearty and unyielding- think "steak" tofu. If you've ever wondered about tofu, this is a perfect recipe to give a try and to adopt a Meatless Monday routine once in a while. 

Pan-Fried Tofu with Mushrooms

Makes 4 to 6 servings

500 g firm tofu
2 Tbsp. canola oil, divided
5 dried shiitake mushrooms, reconstituted in water for one hour, and cut into thin strips
50 g enoki mushrooms
80 g brown shimeji mushrooms
3 Tbsp. soy green onion dipping sauce (see below)
pinch of fine-grain sea salt and fresh ground black pepper to taste

Photos courtesy of Kathia Le

Soy Green Onion Dipping Sauce 
Makes about 1-½ cups or 1/2 the ingredients to yield 3/4 cup

1/3 cup low-sodium or regular soy sauce 

2 Tbsp. rice vinegar

1 Tbsp. honey

2 Tbsp. sesame oil

2 Tbsp. crushed toasted sesame seeds

¼ cup chopped green onions

pinch of Korean coarse red pepper flakes to taste

Make extra sauce to drizzle over steamed fish or cooked noodles.

Specialty product sold at Korean supermarkets.

In a medium bowl, whisk together the soy sauce, vinegar, honey, water and sesame oil. Add the red pepper flakes, sesame seeds and green onions. Mix.

TIP: The sauce is good for a week in an airtight container without the onions and for three days once they are added. 

      
1)  Place the tofu on a microwave-safe plate and heat in the microwave for one minute. Drain the liquid from the plate. Cut the tofu in half and then in half again making four equal-size pieces.

       2)  Heat 1 Tbsp. of the oil in a medium skillet over medium heat. Add the tofu pieces and fry for 2-3 minutes on each side or until nicely browned. Transfer to a serving platter.

      3) Add the remaining 1 Tbsp. oil to the skillet. Add the mushrooms, sprinkle salt and pepper and stir-fry for two minutes until mushrooms are softened.   

   

     

      

     
      
4)  Arrange the mushrooms mixture on top of the tofu pieces. Drizzle on the dipping sauce and serve more at the table. 

Delicious and Appetitzing! Flavour on flavour! "Steak" tofu and mushrooms- YUM!

Kimchi Oyster Fried Rice Mix-Up...

My recipe was inspired by two separate outstanding dishes I had with my young family at a neighbourhood Korean restaurant, Home of Hot Taste. One was kimchi oyster fried rice served on a sizzling hot plate and the other, a plain steamed rice with toppings of masago or tobiko (tiny orange fish eggs), nori (seaweed) shreds, thinly sliced green onions and sesame seeds. This second dish was interesting as it was served in a good-sized shallow bowl with a disposable plastic glove on the side to put on to mix the contents. My kids love this part and we ask for an extra glove so both older kids could join in the fun. What a unique way of getting engaged with your food! Loving both concepts, I merged the two and came up with this one-of-a-kind fun recipe.

Kimchi Oyster Fried Rice Mix-Up
Makes 4 to 6 Servings

6 cups of cold cooked rice (preferably cooked the night before)
14 fresh oysters, or frozen and thawed in three rinses of cold water, cut into two pieces
1/2 small onion, chopped
1 clove garlic, minced
1-1/2 cups kimchi, chopped with its brine
2 jalapenos, diced small
2 eggs, beaten
2 tsp. fish sauce, divided
1 Tbsp. Chinese cooking wine
2 tsp. light soy sauce
1/2 tsp. brown sugar
1/2 tsp. sesame oil
2 green onions, thinly sliced, divided
nori shreds or seaweed topping to taste
masago or tobiko eggs to taste
disposable plastic gloves (can typically buy at Korean supermarkets)

Let oysters sit in 1/2 Tbsp. cornstarch and 2 tsp. table salt for 20 minutes
to clean. Rinse twice removing most water. Season with salt and white pepper.

I had a small piece of steak leftover, which I diced to use.

Cook the eggs thinly on a hot pan and slice into shreds.

TIP: If you find the crepe-like omelet hard to flip, slice it in half with the top of a spatula and slowly flip both pieces.

1) Heat skillet on medium-high heat; add oysters and cook for one minute then add 1 tsp. fish sauce. Stir and cook for one minute more. Remove onto plate.

2) Return skillet to stove. Add 1 Tbsp. oil and toss in garlic, onions and 1/2 green onions; cook until fragrant about two minutes. Add kimchi and fry another minute while stirring. Next add cooking wine, let simmer and then add the cooked rice. Once the rice has soften with no more clumps, add remaining 1/2 tsp. fish sauce, soy sauce, kimchi brine and sugar and toss well to coat.

You can add the jalapenos here if you want it spicy.

Press down rice clumps with a rice paddle or spatula to loosen.

TIP: Do not stab at the rice clumps as that will break the rice rather than nicely separate the kernels.











3) Lastly, add the partially cooked oysters and in my case, the steak; toss to mix for two minutes. Drizzle sesame oil and get ready to serve it.

4) Set the condiments at the table- shredded seaweed, toasted sesame seeds, chopped jalapenos, egg strips, sliced green onions and fish eggs. Scoop everyone some rice and place it into a large bowl to give room for mixing and tossing with hand. Give everyone one plastic glove.

The best part right kids.... make it as you like it...

Yum yum in the tum tum....

My son Sebastien's mixed up bowl!

Pre-mixed! Absolutely gorgeous in appearance and in taste! All the different flavours and textures create a complex layer of tastes, enjoyed one bite at a time...

Research have shown time and time again, that when children help prepare the meals or when they get involved by customizing their own plate, they are more likely to eat and enjoy it. Often they are reluctant or become picky because they don't know and does not trust what's in it. These results should be encouraging for parents to involve their children in the preparation of healthy and balanced meals which could be a valuable intervention strategy to improve the diet and vegetable intake of our children. When you and your child cook together, you also give a gift that keeps on giving. You teach your child skills for life while sharing quality time and fostering social skills, such as patience and support.

Japanese Bentou Boxes Inspiring Art and Lunch Fun...

My brother, Dan and his wife, Yoko are super artists! He a hand-crafted sculpture artist and her a natural crafter for things like knitting and card designing. They reside in Japan with their six year old son Jerome, and lucky for him, his mom is always packing him a fun bentou lunch for school filled with rice, meat and vegetables often arranged into cute cartoon caricatures or animals he loves. Bentou is a single-portion, compact take-out or home-packed meal in a box that is nutritionally-balanced and visually appealing common in Japanese cuisine. My brother tells me Yoko would wake up early every morning and prepare Jerome's bentou from her sketches the night before, and they always turn out amazing- we know we eat with our eyes first and what a surprise it is to open the lid everyday and see something so appetizingly unique and fun! Some tips they offered: saran wrapping the rice to mould the faces of characters and then scissors for snipping seaweed eyebrows and facial features. A few of these were made during the week of Food Revolution Day- get inspired!

Photos courtesy of Dan Ng
Amazing display of creative bentou lunches for my nephew Jerome.

This was ode to Christmas- notice the festive edamame tree?

Home lunch. How do you like 'em cute rice bear on your chicken curry?

For inspiring bentou menu ideas, tips and tricks, check out Nami in Bento 101. Lots of great how-to information, and simple but beautiful healthy everyday boxes that are done in 15 to 20 minutes. Doesn't it make you want to ditch the boring paper bag sandwich lunch for good and start jazzing it up bentou-style for your kids at school and for you to take to work...