Delicious, easy, simple Asian recipes

[shalinee]

tofu is a very healthy food. It's high in protein and very good for vegetarians. I love it fried with char siu chicken which is a very popular Chinese way to cook chicken.



Cheers,
shalinee

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http://www.keeplearningkeepsmiling.com

 

[mexican mama]

thanks

thanks shalinee...its easy too...just soak the bihon in water before you cook it then stir fry with bell peppers, garlic, onions, shrimp, shredded beef or chicken, salt and pepper for taste and soy sauce..thats it...easy breeze

 

[shalinee]

mexican mama, thanks. In Malaysia, it's called Mi Hoon. It's called Mi Fen in Mandarin.

 

[shalinee]

Hot and Sour Tofu Soup is a very popular Chinese soup. It's my family favourite. With wine added, it's really so good. A good winter warmer.



Cheers,
shalinee

______________________________________

http://www.keeplearningkeepsmiling.com

 

[mexican mama]

mexican mama, thanks. In Malaysia, it's called Mi Hoon. It's called Mi Fen in Mandarin.

Thanks for the info shalinee...it goes to show the similarities of cooking style especially among Asian countries

 

[BreezyCooking]

Hot and Sour Tofu Soup is a very popular Chinese soup. It's my family favourite. With wine added, it's really so good. A good winter warmer.

http://www.keeplearningkeepsmiling.com

Here's my personal version of Hot & Sour Soup:

BREEZY PEKING HOT & SOUR SOUP
(adapted from Madame Chu’s Chinese Cooking School)

One boneless skinless chicken breast
½ cup (3-4 caps) dried Chinese black mushrooms (or dried shitake mushrooms)
12 dried tiger-lily buds (aka “Golden Needles”)
1 tablespoon dried cloud ear mushrooms (aka “wood ear” mushrooms)
1 cake fresh firm or extra-firm bean curd (tofu)
1 egg
5 cups chicken broth
1 small can shredded bamboo shoots, drained
½ teaspoon sugar
2 tablesoons soy sauce
Approx. 3 tablespoons white vinegar (or to taste)
Approx. 1 teaspoon freshly ground black pepper (or to taste)
2-1/2 tablespoons cornstarch, dissolved in 2 tablespoons of cold water
1 tablespoon sesame oil or hot (aka chili) sesame oil
Chopped fresh scallions for garnish - optional

Cut the chicken into shreds.
Soak mushrooms, cloud ears, & tiger-lily buds in 1-2 cups of hot water for 20-30 minutes, changing hot water every 10 minutes or so. Drain & rinse well. Shred the mushrooms & cloud ears; tie each tiger lily bud into a knot (for easier eating).
Cut bean curd into cubes.
Beat the egg thoroughly.

Heat broth in a pot large enough to hold all ingredients until boiling. Add chicken strips & mix a few times. Bring back to a low boil & add bean curd, bamboo shoots, mushrooms, cloud ears, & lily buds. Add sugar, soy sauce, vinegar, & black pepper. Boil for 2 minutes & then add –first stirring to recombine – cornstarch/water mixture. Stir & then pour in beaten egg. Turn off heat & stir again, then sprinkle sesame oil on top & taste for seasoning, adding in additional vinegar &/or pepper to taste if necessary. Serve.