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:

Shanghainese style marinated Edamame

Steamed egg with ground beef and salted duck eggShanghainese dish

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

Main course (with rice) 
Anchovy butter chicken
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


  • 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)


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.