Japanese Rice Sandwich Onigirazu...

Hearty onigirazu sandwiches cause I got inspired on a youtube vid last night and I have the ingredients on hand 🍙! And did I say how much I ❤ onigiliiii, especially squeezing these plushies? #inspiration

Instead of stuffed Japanese rice balls (onigiri) then wrapped with nori, make it easier and textural with a layered onigirazu sandwich. These ones are sushi rice bottoms and tops with flaked tuna & mayo, shredded cucumbers and lettuce in between, placed onto a nori sheet and corners fold up to form a firm parcel. Saran wrap keeps the sandwiches in place. Can be refrigerated for up to one day. Cut in half when ready to serve.

Love me 'em Japanese kewpie mayo for creaminess. 

Cute comfort lunch on a snowy day in 🌨... Oishiiiii 🇯🇵😋😋😋!

Tuna and mayo is a popular combo!

Portable perfect for the lunchbox and picnics in the future, I have my eyes set on another filling combo- runny fried egg and SPAM 😁🍳🍙! The skies the limit... #funeats

Wet your sharp knife to make slicing a cinch.

Sooo Tasty 😋✌!

You my colourful friend... will be next 👀❤!

SPAM and fried egg
Photo Credit: Youtube- Delicious Day

 

Easy Chinese Chicken Congee...

Congee "jook" for breakfast. For lunch. For dinner. For midnight snack too. This resonates true in a Chinese household. It's the ultimate comfort porridge for any time but especially when you're under then weather with a weary head and off taste buds. When the body simply craves uncomplicated nourishment, it soothes like nothing else. You can cook it plain with just rice and water to serve alongside a few salty side dishes or concoct a variety of porridges by adding meat, vegetables, mushrooms, herbs or eggs. I've always loved the classic flavour combo of pork, salted duck eggs and a thousand year old black eggs. But to make it really simple, I am going to show you how with just chicken legs so you can be on your way to making your very own chicken congee.

You want homemade congee that is glossy with a thick viscous texture for heartiness and oomph. The secret is to use three varieties of rice for their unique textures. Glutinous or sweet rice gives the porridge the stickiness texture (1 part); Jasmine medium grain rice gives the porridge “volume” (2 parts); Japanese or Korean short grain rice gives the porridge the shiny and glossy texture (1 part).

Easy Chicken Congee
Serves 6

1-1/2 lbs. bone-in chicken legs (skinned, cut into thigh and drumsticks (about 3), rubbed with salt and white pepper in fridge for one hour)
2 slices ginger
1 green onion, cut into 2-inch pieces
2 cups rice (1/2 cup glutinous / 1 cup jasmine /1/2 cup short grain rice), rinsed
12 cups water
Salt to taste

After rinsing rise, soak the rice with water to cover for one hour if you have the time. If you don’t, don't bother and skip this step.
Soaking rice speeds up the cooking by kick-starting the absorption of water.

Marinating skinless chicken pieces with salt and white pepper for at least one hour in fridge.

Bring a pot of water to a boil with a tsp. of salt, ginger and onions. Add the chicken pieces. Bring the water back to a boil and cook on medium heat, uncovered. 15 mins. later, add drained rice, stir and continue to cook for 45 mins (total one hour). Stir, pot bottom up every 15 minutes to ensure it doesn't stick.

Cook's NOTE: Add 1/2 cup of water during the last 15 mins. Of cooking if the congee is too thick. Add more water to get the desired consistency. 

Remove chicken at the end of cooking time; shred the tender chicken off the bones with two forks. Return to pot and mix with congee. Season to taste. Serve hot.

At the table, set ground white pepper, salt, sesame oil, sliced green onions, cilantro, shredded ginger and preserved spicy radish as classic garnishes to jazz up your congee.

Here, I have spicy chicken gizzards and lotus root as sides too.

Oh and don't forget those dual fried dough crullers pronounced as Yau Tiew in Cantonese (meaning oil sticks) which are a must companion! Dunk the stick to eat or slice into thin pieces for a crunchy topping. You can pick this up at your Asian supermarket in the bakery or hot table section, especially if that counter is a dim sum one. Just pop it in the oven to warm up.

Always a welcomed hearty pot in our house!

Jook time! 

Full Recipe: 

Easy Chicken Congee
Serves 6

1-1/2 lbs. bone-in chicken legs (skinned, cut into thigh and drumsticks (about 3), rubbed with salt and white pepper in fridge for one hour)
2 slices ginger
1 green onion, cut into 2-inch pieces
2 cups rice (1/2 cup glutinous /1 cup jasmine /1/2 cup short grain rice), rinsed
12 cups water
Salt to taste

After rinsing rise, soak the rice with water to cover for one hour if you have the time. If you don’t, don't bother and skip this step.
Soaking rice speeds up the cooking by kick-starting the absorption of water.

Bring a pot of water to a boil with a tsp. of salt, ginger and onions. Add the chicken pieces. Bring the water back to a boil and cook on medium heat, uncovered. 15 mins. later, add drained rice, stir and continue to cook for 45 mins (total one hour). Stir, pot bottom up every 15 minutes to ensure it doesn't stick.

Remove chicken at the end of cooking time; shred the tender chicken off the bones with two forks. Return to pot and mix with congee. Season to taste. Serve hot.

Cook's NOTE: Add 1/2 cup of water during the last 15 mins. Of cooking if the congee is too thick. Add more water to get the desired consistency. 

Chinese Chicken and Veggies Stir-fry Vermicelli...

The end of the week is perfect for using up those leftover veggies, odds and ends and bits in your fridge.  Stir-fried noodles is a quick no-frills all-in-one-meal to make with protein and vegetables that will surely please everyone. It really is an excellent way to use up leftover ingredients to customize your own "chop suey" noodles with whatever you have in the fridge. I had steamed chicken drumsticks leftover from dinner, so it was easy to whip up another meal the next day or two- creative leftovers! I had pantry-friendly packaged dried vermicelli, but use any noodles and dried long pasta you have. Give this a try with your own favourite variations cause who doesn't like noodles 😋?!

This is a recipe I have done in the past. It is different to the ingredients I used this time. But goes to show you that you can use just about anything you have. Cook the meat and mushrooms first, then set aside. For the rest, as a guideline, just ensure the veggies that take longer to cook goes in first and add each type one at a time while stir-frying with the fastest to cook items tossed in at the end. 

Chinese Chicken and Veggies Vermicelli Stir-Fry
Makes 6 servings

1 pkg. (454 g) vermicelli noodles, cooked according to package instructions
2 eggs, beaten, cooked into a thin crepe; let cool and slice into short strips (optional)
1 lb. meat (thinly sliced chicken, pork, beef or shelled and washed shrimps)
3 cloves garlic, minced
5 shiitake mushrooms, rehydrated if dried in water to cover for four hours, drained, stem removed and sliced
2 Tbsp. Chinese cooking wine
1/4 cup sliced Szechuan preserved vegetables, in water to cover (this really gives the dish a lot of flavour)- optional
2 green onions, cut into 1-1/2 inch pieces
1/4 cabbage, thinly sliced
2 carrots, cut into match-sticks or TIP: peeled into strips with a peeler
1/2 pound baby spinach or torn spinach leaves, stems removed or Chinese greens
2 Tbsp. oil, divided
2 Tbsp. oyster sauce
2 tsp. soy sauce

Here I have leftover steamed chicken drumsticks, hydrated shiitake mushrooms, snow peas, green onions, carrot, celery and yu choy.

I wash my vegetable assortment in a large basin, changing the cool water a few times placing all ingredients into a colander to drain. 

The flavour of dried shiitake mushrooms is super concentrated and imparts intense umami to soups and sauces. I prefer the dried format to fresh as it's convenient to have on hand stored in its package that lasts a long time. Always hydrate with water to cover for at least four hours to overnight with 1/4 tsp. of sugar to gently sweeten the earthy 'shrooms. After they plump up, take each one and rinse under cool water to remove excess debris from its cap and interior gills. Reserve the liquid for adding flavour to the stir-fry.

Cut off the hard stem before slicing.

For Chinese vermicelli I like Kong Moon's Double Swallow brand which has been around for a long time. Look for the double swallow logo as some copycat brands piggyback the double swallow label with a different graphic such as a single sparrow or another. I've tried other brands when they are on sale and the strands break easily and turn mushy.

Always prepare all your ingredients first so that cooking is a cinch!

Leftover chicken gets sliced off its bones ready for stir-frying.

Work those knife skillz! 🔪

Heat 1 Tbsp. oil in wok or skillet on medium-high heat. Stir-fry mushrooms and meat with half the garlic, and preserved vegetables if using until meat is just cooked through. Pour in the cooking wine around the skillet side and let sizzle. Set aside.

Heat the other 1 Tbsp. oil on medium-high. Stir-fry green onions first to impart flavour, then add your longest to cook vegetables first (here I add in celery, yu choy stems) for a minute, then carrots, yu choy leaves for another minute, lastly snow peas and remaining garlic for another minute. 

Remember that umami mushroom liquid? Carefully pour in, without the debris at the bottom. Add the chicken and mushrooms back.

Now add your cooked vermicelli or noodles. Add oyster and soy sauces. Toss well to incorporate all the ingredients. If you need some more moisture, add some water.

I love Lee Kum Kee's premium oyster sauce!

Dinner is ready! Serving the noodles with a side of nutritious kimchi!

What a great meal to use up those leftovers... 🥢

Full Recipe:

Chinese Chicken and Veggies Vermicelli Stir-Fry
Makes 6 servings

1 pkg. (454 g) vermicelli noodles, cooked according to package instructions
2 eggs, beaten, cooked into a thin crepe; let cool and slice into short strips (optional)
1 lb. meat (thinly sliced chicken, pork, beef or shelled and washed shrimps)
3 cloves garlic, minced
5 shiitake mushrooms, rehydrated if dried in water to cover for four hours, drained, stem removed and sliced
2 Tbsp. Chinese cooking wine
1/4 cup sliced Szechuan preserved vegetables, in water to cover (this really gives the dish a lot of flavour)- optional
2 green onions, cut into 1-1/2 inch pieces
1/4 cabbage, thinly sliced
2 carrots, cut into match-sticks or TIP: peeled into strips with a peeler
1/2 pound baby spinach or torn spinach leaves, stems removed or Chinese greens
2 Tbsp. oil, divided
2 Tbsp. oyster sauce
2 tsp. soy sauce

Heat 1 Tbsp. oil in wok or skillet on medium-high heat. Stir-fry mushrooms and meat with half the garlic, and preserved vegetables if using until meat is just cooked through. Pour in the cooking wine around the skillet side and let sizzle. Set aside.

Heat the other 1 Tbsp. oil on medium-high. Stir-fry green onions first to impart flavour, then add your longest to cook vegetables first (cabbage) for a minute, then carrots for another minute, lastly spinach or other greens and remaining garlic for another minute. Add the chicken and mushrooms back; toss and pour in the shiitake mushroom hydrating water.

Now add your cooked vermicelli or noodles. Add oyster and soy sauces. Toss well to incorporate all the ingredients. If you need some more moisture, add some water.

Pan-fried Salmon Tofu Cakes...

Make your Salmon Cakes go a longer way with Tofu!! You can make ten patties with a small amount of cooked salmon. Here's two ways with salmon trimmings in this post...mainly bones, skin and belly (leftovers in itself), but sometimes a lucky chunk of salmon meat, to make a crispy flavourful batch of salmon patties, doubled up on protein with the addition of tofu. Asian-inspired flavoured with fish sauce, some Dijon mustard, garlic and green onions, firmed and breaded with Japanese panko breadcrumbs, they're a delicious healthy portable snack!!

Medium tofu, crumbled is perfect in extending the meaty texture and flavour of the small amount of flaked salmon. Crispy, succulent and delectable, these pan-fried breaded patties are always an instant hit with the family, and with the parents over at Fraser Mustard when I taught it this week in our cooking class. Flaked tuna or salmon from a can will work fab too!! Serve with Japanese kewpie mayo, which has a satisfyingly rich umami sweetness to it. So 😋😋.

Side Bar: Want to get a quick and easy dish on the table in a flash, that's cheap, delicious and healthy too?

Pick up a package of salmon trimmings at your local Asian supermarket. Trimmings are cheap and the meaty parts next to the bone and skin tend to be more tender. Browse the seafood and fish area, and you will find them stored alongside containers of fresh oysters and other prepared fish cuts. If you're lucky, you can sometimes find generous hunks of meat, luscious salmon belly still attached to the bones and lots of skin that pan-fries up crispy and delectable! OMG, fish skin!!! Always look for the packed on date and make sure you have the freshest package of the displayed bunch. Salmon should be bright and even in colour; avoid if the skin also looks grey and discoloured.

Aside from the host of health goods of salmon, the layer of fat just underneath the skin has the nutritional benefits of omega-3 fatty acids, and the skin provides collagen, protein and omega-3 fatty acids. And did I mention salmon is just straight up delicious!?

Lay the pieces of salmon on a plate; lightly season both sides with a little kosher/sea salt and ground white pepper. Heat pan on medium high and place salmon in a large non-stick pan or skillet. Pan fry both sides for four minutes each or until crispy golden. For odd shaped pieces, make sure the skin side gets fried until it crisps-up. Sprinkle two coarsely chopped garlic on top; turn over and cook for two minutes more until garlic-fragrant. sprinkle one chopped green onion over top, let sizzle for one more minute, then remove onto paper towel-lined plate to remove the excess oil. 

Make sure the salmon gets picked through for its bones before serving to the children. I usually give them the meatier parts after thorough inspection and my husband and I savour on the bony and fatty pieces. And of course we all share what crispy skin is offered- the kids love their crispy slightly salty garlicky crunch!

And any leftover hunky pieces can be turned into salmon cakes the next day :D

So now for my Asian-Inspired Salmon Cakes with Tofu...

Salmon Tofu Cakes
Makes 10 salmon tofu patties

1 small piece of boneless salmon (can use salmon steak or fillet)
1/2- 420g or 454g package of medium firm tofu
Salt
Ground white pepper
1 tsp. Dijon mustard
½ tsp. of fish sauce
1 egg, divided
1 green onion, sliced
1-3/4 cups panko (Japanese breadcrumbs), divided
3 Tbsp. cornstarch
Oil for pan-frying

Pick through the salmon piece to make sure there are no bones. Mash the salmon with a fork in a bowl until flaky (about 1/3 cup).

Crumble medium firm tofu into bowl. Season with salt, pepper, Dijon mustard and fish sauce. Beat in half one egg and add the green onions. Mix well with a fork. 

Add 3/4 cup of panko (Japanese breadcrumbs) and mix well. Let sit for 15 minutes to firm.

Set up a breading station with three plates in the order of cornstarch, egg wash (use remainder of egg from filling mixed with 1 Tbsp. water) and 1 cup panko. Form 2-inch diameter patties with your palms. Note: While you bread in the order of above, to keep your hands from getting messy from touching wet and the dry ingredients, use one hand only for dredging patties in the egg and the other for dipping into cornstarch and panko. Place the breaded patties onto a plate. 

Heat 2 Tbsp. oil on medium heat in a fry pan or skillet and cook patties until golden brown and crispy on both sides for five minutes each. Drain oil on paper-towel lined plate. Serve with Japanese Kewpie mayonnaise for dipping. 

Cooking with parents at TDSB Fraser Mustard. They loved it!

Pan-fried golden crispy deliciousness... Panko is the best for crunchy breading!

This is a great way to get your kids to Eat more Fish!

Look at that meaty centre-- what a fab way to make your bit of salmon go a longer way!

Full Recipe:

Salmon Tofu Cakes
Makes 10 salmon tofu patties

1 small piece of boneless salmon (can use salmon steak or fillet)
1/2- 420g or 454g package of medium firm tofu
Salt
Ground white pepper
1 tsp. Dijon mustard
½ tsp. of fish sauce
1 egg, divided
1 green onion, sliced
1-3/4 cups panko (Japanese breadcrumbs), divided
3 Tbsp. cornstarch
Oil for pan-frying

Pick through the salmon piece to make sure there are no bones. Mash the salmon with a fork in a bowl until flaky (about 1/3 cup).

Crumble medium firm tofu into bowl. Season with salt, pepper, Dijon mustard and fish sauce. Beat in half one egg and add the green onions. Mix well with a fork.

Add 3/4 cup of panko (Japanese breadcrumbs) and mix well. Let sit for 15 minutes to firm.

Set up a breading station with three plates in the order of cornstarch, egg wash (use remainder of egg from filling mixed with 1 Tbsp. water) and 1 cup panko. Form 2-inch diameter patties with your palms. Note: While you bread in the order of above, to keep your hands from getting messy from touching wet and the dry ingredients, use one hand only for dredging patties in the egg and the other for dipping into cornstarch and panko. Place the breaded patties onto a plate.

Heat 2 Tbsp. oil on medium heat in a fry pan or skillet and cook patties until golden brown and crispy on both sides for five minutes each. Drain oil on paper-towel lined plate. Serve with Japanese Kewpie mayonnaise for dipping.

Upping My Chinese Cooking Game with Homemade Dim Sum...

What I have been up to during March Break.

After going through a stack of dim sum lib books and watching DIY youtube home vids, this... 

Attempted a dim sum steamer fave pork and shrimp siu mai #recipedevelopment cause my student asked. Some key tips: chop the lean pork ham yourself, and use the slap technique "dat" against the bowl 10 times to create springy-ness to the filling. Of course making your own wheat wrapper is best, but wonton wrappers tinged with the characteristic yellow is an ok alternative for now. Pretty pleased with my first go, but with a few tweaks, they'll be much better next round. Can't wait to share and teach it at my upcoming Chinese cooking class with seniors. 

Shrimps, lean ham pork, pork fat and shiitake mushrooms, all hand chopped.

A little fish roe for a pretty pop

Kowa Bunga!!! Steamer heaven right there!

Har Gow crystal shrimp dumplings 🦐🥟, however not quite translucent, achieved through a thin skin wrapper. And mine are jumbo too, not bite-size cute. To make thin dim sum har gow wrappers it takes both patience and pressure. I used a heavy Chinese cleaver 💪. I tried the dough with 1 to 8 part wheat starch to potato starch, a bit of salt in boiling hot water and oil. Next time, to soften, I will knead the dough longer before forming the dough balls and also let it rest. Happy thou with the well-seasoned springy bounce of the shrimps, minced and chopped along with pork fat cubes. Master dim sum chefs are adamant about 13 pleats for optimum appearance and taste. I'm just happy I can pleat and seal lol. #dimsumgoals

Son over reacting lol

Jumbo har gow. So tasty. Need to make the dough thinner next time.

My last dim sum recipe trial and development to end the March break week- cheurng fun steamed rice rolls bespeckled with dried shrimps and green onions. Used a 4 to 1 ratio of rice flour to wheat flour and a bit of cornstarch. The key is proper pan greasing, stirring the batter well btwn each ladle and cooking until just done (1-1/2 mins). Yes, some breakage with the roll up but quite content. Good springy-ness with tender chew, and nice dried shrimp and onion aroma. Can't wait to fill 'er up with all kinds of yummies like whole shrimps or sauteed snow pea leaves. Next time I will try my student's recipe using 1 cup rice flour, 1 cup tapioca flour and 2 Tbsp. cornstarch. Always fun and tasty, catching up and cooking & eating with my gorgeous gurl Lisa @lisa.eats 😘😋🔪🥢.

Circular or rectangular pans work. Just grease them nicely.

Roll 'er up with a scraper.

With my so-much-my-junior twin Lisa @lisa.eats 

As you can tell this was a hurried post. What can I say... back from March break, I'm on the go, go, go.....

Stay posted...  dim sum tweaking & honing and their recipes on the way. Yay!