Monday, June 3, 2013

Another great evening

On May 25, we had another wonderful time having a Supper Club to celebrate the birthday of Colin (pictured below).  His friends were all very nice, interesting people and they were eager to taste new and different dishes. It is a good feeling to cook for people who really appreciate my work.


 They really enjoyed the super big cake (it took me two days to make; I still need to work on the presentation a bit).


 

Here is what we served:

Appetizer
Shanghainese style marinated Edamame

Soup
Steamed egg with ground beef and salted duck eggShanghainese dish

Salad 
Vermicelli mun-bean sprouts and tofu salad(V.)

Main course (with rice) 
Anchovy butter chicken
Dessert 
Baked alaska with chocolate cake and homemade chocolate ice cream
Also offer jasmine tea or green tea
V. = vegan and veggie

Ready for the guests to arrive!
 



Wednesday, March 13, 2013

Deep Fried Okra

Since we don't have it in China, I never ate okra until I came to the US. And I like it, the texture is a little bit like a Chinese vegetable, loofah, which I can't find here. Yes, loofah, is the one they make sponges from.  When it's young and tender we make it into a soup with egg; it's a typical soup for summer.  The only thing I miss about China is the food.

Okra also known as lady's fingers but it's not the cookie. Okra is a really good health food due to its high fiber, vitamin C, Okra is also known for being high in antioxidants!

 This is a simple and delicious dish, forget about the calories just enjoy it! 

Deep Fried Okra

Serves 4

Ingredients

  • 2 large egg whites
  • 1 pound okra, trimmed and sliced crosswise 1/2 inch thick
  • 1 1/4 cups yellow cornmeal
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon cayenne pepper
  • Coarse salt and ground pepper
  • 1 quart vegetable oil
  • Sweet chill sauce, for serving (optional)

Method

1.       In a large shallow bowl, whisk together egg whites and 2 tablespoons cold water. Add okra, and toss to coat completely.
2.       Combine cornmeal, flour, cayenne, 1 1/2 teaspoons salt, and 1/4 teaspoon
ground pepper; divide between two shallow bowls. Lift half the okra
from egg mixture, letting excess drain off; add to cornmeal mixture in one
bowl, and toss to coat evenly. Repeat with remaining okra, adding it to
second bowl.
3.       In a deep 12-inch cast-iron skillet, heat oil to 375 on a deep-fry
thermometer. Carefully place half the okra in oil. Gently stir pieces
(without disturbing coating). Cook until golden brown, 3 to 6 minutes;
adjust heat as needed to keep oil temperature between 300 F and
350 F. With a slotted spoon, transfer okra to a paper-towel-lined baking
sheet to drain.
4.       Return oil to 375 F; repeat with remaining okra. Season with salt, and serve with sweet chill sauce, if desired.