Tag: Chinese

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Broad Mung Bean Noodles: Great for Pad Thai

I had picked up an assortment of noodles from our local Asian market sometime ago, and last evening, with a little bit of imagination and some key ingredients, I ended up creating a dish I’ll call Broad Bean Pad Thai.

These are a unique type of noodle, btw.  They’re made with Mung bean flour, they’re flat, starchy, and need soaking in cold water for fifteen minutes.  You then stir-fry your protein (shredded rotisserie chicken, in this case), one beaten egg, bean sprouts or green beans, straw mushrooms, a big dollop of Padthai sauce, then add your noodles and toss it well.  I also added a little bit of chili-sesame oil, and a dash of salt.  Serve with crushed peanuts, and voila, you’ve got a killer Pad Thai, hands down!
 

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Chinese Steamed Buns: Good For A Snack

Lovely to look at, and with tasty center, this makes for a good snack.

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TKWU: Another Chinese Restaurant w/ Zodiac Paper Placemats

There’s Chinese restaurants galore the world over, everyone knows that, right?  Well, here’s another one in my small town.  It has a strange name:  TKWU.  Maybe those are the owner’s initials or some secret code in Chinese for something sinister, who knows?

The fact is, some weeks back, we stopped in here for a rather late dinner after taking in a movie.  The fare was so-so.  The wall art and decor I found more interesting.  And definitely more interesting than the food was their Chinese Zodiac printed on cheap paper placemats that never fails to bring smiles and guffaws all around– every single time!  Oh, I’m a monkey, in case you’re wondering!

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Shangri La: A Reason To Be In Midtown!

There’s a lot to see and do in Midtown Detroit, and this little restaurant must most certainly be on that to-do list.  It doesn’t disappoint for lunch or dinner in any of the essential aspects of an outdoor dining experience:  food, service, ambience, location, and price.  Not a fancy place by any stretch of the imagination, but a place to go for quality food made with the freshest of ingredients served by a fast and courteous staff.  It’s all there.  The dishes are authentic– and I speak from experience since I have had authentic Chinese fare in Hong Kong and Singapore as well as the most authentic Thai dishes in Bangkok. 

This most recent lunch visit resulted in a plate from the Dimsum tray of Chicken Curry-Puffs, followed by a Singapore Vermicelli Fry with Chicken and Shrimp, and the Spicy Flat Noodles with Shrimp— both entrees flavorful to the core.  Finally, for dessert, another selection from the Dimsum Tray:  light fluffy buns with some sort of sweet almond paste filling it the center.

High marks, all around!

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Chinese Fried Rice: The Best, This Side Of The Yangtze

Yes, that’s the claim I’m making, and I’m sticking to it!  Because I have yet to taste a tastier version of Chinese-style Chicken Fried Rice than the kind that I make at home. 

It is actually the default dish when there’s too much leftover white rice.  Of course, it helps if there’s also some leftover rotisserie chicken, but even without it, you can whip up this dish in no time.  Oh, and did I mention that you also need a 16 oz. bag of frozen peas and diced carrots.  And Ching’s Chili-Soy Sauce from your Indian grocery store, and of course one fresh red onion and some garlic.

Use a nice flat bottom wok or a skillet.  Heat up the oil in it, throw the diced red onion in and toss about.  A spoonful of garlic paste goes in next, and when you smell the onions and the garlic overpowering you but before they begin to brown, toss in a cup of diced chicken.  Next the peas and carrots go in as they are– defrosting not necessary.  Add a big splash of the chili-soy sauce, and let everything get nicely assimilated.  Finally, add your white rice (I warm it up in the microwave before adding), a pinch of salt and black pepper, and fry for a few more minutes on a high heat.

You’re ready to serve it immediately– as a most satisfying main entree or a side dish!  I don’t know what the Chinese would say (and I’m not even particularly curious), but around these parts, we say, Yeh Hui Na Baat! 

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Chicken Picatta Manchurian

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So, if you’ve never heard the name of this dish, it is because it was invented today.  For lunch.  As the name suggests, it is a chicken dish.  Picatta is Italian for thinly-sliced cutlet.  Which also happens to be a popular Italian dish by the same name:  Chicken Picatta.

Well, today, I decided I wasn’t content with the good old Italian recipe, and looked inside my kitchen pantry and saw an unopened jar of Ching’s Manchurian Stir-Fry sauce.  This, I had picked up from our local Indian store, Bombay Grocers a while back.  The recipe on the back of the bottle was one for Gobi Manchurian!  This is the truth, people!  Gobi Manchurian is a popular dish in India which is a spin-off of the Indochinese dish Chicken Manchurian, only you’ll find it made from gobi or cauliflower, not chicken.

So, manchurian sauce in hand, I thought why not make a type of chicken manchurian.  Only I didn’t have the requisite cubed chicken pieces; instead, I had the cutlet-style pieces.  So, I dredged them in cornflour, and you can see the rest in the slideshow below.

And voila, here was the Chicken Picatta Manchurian.  A lovely union of Italian and Indochinese!  If that’s not multi-ethnic, I don’t know what is!

Oh, and need I say that it was finger-lickin’ good?  🙂