Chinese Steamed Fish

Hi All,

This is an unexpectedly super easy recipe. I love the Chinese Steamed Fish at the restaurants and my mom just taught me how to do this tonight. This is a super healthy dish. Just make sure you eat this dish HOT!

Preparation time: 2 minutes
Cooking time: 15-20 minutes
Serving size: 3-4 people
Price: $4.50

Ingredients:
- 1 pack of of Pollock fillet - You can use any type of fish fillet eg. Tilapia (1 pack has 5 pieces) ($3.00/pack) I bought this frozen fish fillet pack at Galleria (A Korean grocery store)
- 1 bundle of Spring green onion ($1.00)
- 1 ginger (50 cents)
- 4-5 tablespoons of  Lee Kum Kee Seasoned Soy Sauce For Seafood (as needed). You can find this at 99 Ranch Market (an Asian grocery store)

 

 Sauce (Optional if you like spicy):
- Red hot chili (from our garden)
- Light soy sauce
Cut the red chili and mix it with the light soy sauce.

Directions of Cooking:

1. Start the steamer so that once you are ready to steam, you can just put the fish in
2. Cut the green onion into 2 inch pieces, then cut them vertically so that they become thin stripes
3. Skin the ginger, cut the ginger into thin slices, then cut them again vertically so that they become thin stripes. The ratio between the green onions and the ginger should be 1:1.

4. Put the fish on a ceramic dish, then put the green onion and the ginger on top of the fish. Then put it into the steamer.

5. After 15-20 minutes, check on the fish. The fish should be tender and you will also have some water in the dish.

6.  Add about 4-5 tablespoons of  Lee Kum Kee Seasoned Soy Sauce For Seafood. Mix the seasoning with the fish broth. TASTE before you add too much seasoning.

7. You can eat with warm rice and the cut chili sauce.

My mom and I don't eat a lot so we only ate 2 fillets of pollock. ENJOY!

Chicken Cream Corn Soup

Hi All,

I have a little sore throat from sleeping without the heater on the night before, so my mom and I wanted to make our favorite soup that we can eat for dinner and breakfast for tomorrow. You can also make this for your friends or family who are sick instead of bland porridge.

Preparation Time: 5 minutes
Cooking Time: 15 minutes
Servings: 3-4 bowls
Price :  $6.55

Ingredients:
- 1/2 lbs of ground chicken ($3.00 / lb = $1.50)
- 1/2 of an onion (25 cents)
- 1 can of WHOLE kernel corn ($1.00)
- 2 cans of CREAM style corn ($2.00)
- 2 cans of chicken broth ($1.50)
- 3 eggs (30 cents)
- Salt (1 pinch for chicken, 1 pinch for the eggs)
- White ground Pepper (1/2 teaspoon for chicken, 1 pinch for the eggs)
- Chicken salt (optional, better if you have this since this has chicken flavor and not as salty). We use this instead of regular salt.
- 1 tablespoon of corn starch mixed with cold water as thickening agent (optional in case your soup is not thick enough)

Directions of Cooking:
1. Open the 2 cans of chicken broth and pour them into a large cooking pan and start to boil it on high heat on the stove.
2. Cut the brown onion into little pieces. (Don't forget to wash your vegetables)

3. Put the onion in with the chicken (the ratio of chicken and onion should be 1:1)
4. Add a pinch of salt and the 1/2 a teaspoon of pepper. You can add mode pepper if you want more kick to it.

5. Mix it all together.

6. Open all the other cans (Cream style corn and whole kernel corn).
7. Don't forget the drain the water from the WHOLE kernel corn.

8. Once the chicken broth starts to boil, add the chicken mix by little pieces. You can put the heat in medium/high.

9.  Add the CREAM style corn into the pan. KEEP STIRRING the soup, so it won't stick to the bottom.

10. Add the WHOLE kernel corn into the pan. KEEP STIRRING the soup, so it won't stick to the bottom.

11. Open the 3 eggs into a bowl.

12. Mix the egg well with a pinch of salt and pepper.

13. Slowly add the stirred eggs into the pan. KEEP STIRRING the soup, so it won't stick to the bottom.  Also have the heat to MEDIUM, so the soup looks creamy.

14. If your soup is not thick enough, you can add the corn starch mix with cold water into the pan. We didn't have to do this tonight because it already looks like chowder soup.
15. You can eat your soup with crackers if you choose..... VOILA

Stuffed Tofu with Chicken and Shrimp Paste

Hi All!!

This is a continuation of the Chicken and Shrimp Shumai. We still have the ground chicken and shrimp from yesterday, so my mom and I wanted to re-use the same ingredients and create a different dish.

So we are making Steamed Stuffed Tofu with the same paste that we made for the shumai!

Preparation time: 20 minutes
Steaming time: 30 minutes
Stuffed Tofu: 16 (About 2-3 servings... depending on how much you eat)
Price: $5.55

Ingredients:
- 1/2 lbs of ground chicken (you can substitute with any ground meat, eg.. pork/beef) ($3.00/lb = $1.50)
- 1/2 lbs of shrimp ($3.00/lb = $1.50)
- 1 pack of HARD tofu (4 pieces) ($1.50)
- 2 green onion (25 cents)
- 1 whole garlic(25 cents)
- 1 carrot (10 cents)
- 2 eggs (20 cents)
- 2 pinches of salt (or more to taste), my mom likes to add some chicken salt) optional
- 2 pinches of white ground powder (or more to taste)
- 2 teaspoons of sesame oil (or more to taste)
- 2 tablespoons of tapioca starch powder

Stuffed Tofu Sauce:
- 1-2 inches of ginger (25 cents)
- dumpling sauce (I like the hot kind)
Above is all mixed together. If you like even hotter you can add cut chili. Or you can use the chili sauce from chicken and shrimp shumai recipe.... Whatever strikes your fancy. You can even use peanut sauce if you want to go South East Asian style.

Directions of Cooking:

While you are preparing, you can set up the steamer, so that you will be ready to steam once you are done preparing.

1. Take the tofu out of the wrapping and thoroughly rinse it with water until it is clean.
2. Cut each piece of the tofu diagonally into 4 triangle pieces

3. Put all the tofu pieces in a bowl and soak them in salt water (2 tablespoons of salt and water) - This is so that the tofu will not taste bland.Then set aside.

4. De-shell the shrimp and take off the heads. (if you don't want to so this, then just buy shell-less shrimps)
5. Ground the shrimp in a processor/blender.

6. Skin the carrot, cut into really small pieces. Cut the green onion and garlic into small pieces.

 

7. Brown the garlic in a skillet with a little bit of oil. (This is to bring out the flavor of the garlic)

8. Put the two eggs in the mixing bowl.
9. Put all of the ingredients in a mixing bowl.

10. Add the seasonings (salt, white ground pepper, sesame oil, and tapioca starch), then mix them all together.

11. If you want to taste the shumai mix, you can fry it in the skillet. You can add more or less seasonings.
 
12. Carve out the middle part of the tofu as deep as you can without putting a whole through the back. (Save the tofu leftover for another dish!)

13. Stuff the chicken and shrimp mix into the tofu holes.

14. Put them on the a plate, this is to that the tofu won't break
15. Put the plate in the steamer for 30 minutes

16. After 30 minutes..... VOILA!!

 

The preparation takes longer than the shumai recipe because of the tofu hole cutting. Also for some reason it takes longer in the steamer for them to cook.

Chicken and Shrimp Shumai

This recipe is a super easy recipe that a family friend (Amilia Peng) just taught me and my mom. So my mom and I decided to try it out today.

Preparation time: 20 minutes
Steaming time: 20 minutes
Shumais: 20-24 shumais (About 3-4 servings... depending on how much you eat)
Price: $5.05

Ingridients:
- 1/2 pack of Shumai Wrappers ($2.50/pack = $1.25)
- 1/2 lb of ground chicken ($3.00/lb = $1.50)
- 1/2 lb of shrimp ($3.00/lb = $1.50)
- 2 green onion (25 cents)
- 1 whole garlic (25 cents)
- 1 carrot (10 cents)
- 2 eggs (20 cents)
- 2 pinches of salt (or more to taste), my mom likes to add some chicken salt) optional
- 2 pinches of white ground powder (or more to taste)
- 2 teaspoons of sesame oil (or more to taste)
- 2 tablespoons of tapioca starch powder

Shumai Chili Sauce:
- 3 tablespoons of Sambal Oelek (Ground Fresh Chili Paste) - found in any asian market (like 99 Ranch)
- 1 tablespoon of Apple Vinegar
- 1 tablespoon of Sesame Oil
- 1 teaspoon of Soysauce
- Above is all mixed together
 

Directions of Cooking:
1. De-shell the shrimp and take off the heads. (if you don't want to so this, then just buy shell-less shrimps)
2. Ground the shrimp in a processor/blender.




3. Skin the carrot, cut into really small pieces. Cut the green onion and garlic into small pieces.

4. Brown the garlic in a skillet with a little bit of oil. (This is to bring out the flavor of the garlic)

5. Put one egg in the mixing bowl.
6. Separate the yolk and the white for the other egg. Put the yolk in the mixing bowl and the white into another bowl. The white egg will be used as a glue for the shumai skin.

7. Put all of the ingridients in a mixing bowl.

8. Add the seasonings (salt, white ground pepper, sesame oil, and tapioca starch), then mix them all together.

9. If you want to taste the shumai mix, you can fry it in the skillet.

10. Put a spoon of the shumai mix onto the shumai wrapper.
11. Brush egg white onto all sides of the shumai wrapper

12. Stick opposite ends together.

13. Stick the other ends to the middle. 

14. Once you are done with it, then put the shumai in the steamer for 20 minutes)


15. After 20 minutes..... VIOLA!!