Chinese Chicken Corn Soup

This one was a hit with my family members. They love it! I will definitely be making this over and over again!

Chinese Chicken Corn Soup

Cook Time: About 30 minutes
Yields: About 6 bowls

Ingredients
• 2 (14 ounce) cans reduced sodium chicken broth
• 1/2 cup water
• 2 boneless chicken breasts
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground white pepper
• 2 tablespoons cornstarch
• 2 (14.75 ounce) cans cream-style corn
• 1 teaspoon sesame oil
• 2 egg whites
• Green onions, sliced

Directions
1. In a medium stock pot combine water, broth, and chicken. Bring to a boil then reduce heat and add onion powder, garlic powder, and pepper. Simmer about 20 minutes or until chicken is no longer pink.
2. Remove chicken from pot and allow to cool slightly. When chicken is cool enough to handle, shred or cut into bite size pieces.
3. While the chicken is cooling, in a small bowl mix together the corn starch and about 1/4 cup of the broth. Mix until no lumps remain and then add the cornstarch mixture to the stock pot. Bring mixture back to boil and stir constantly until well mixed.
4. Add the creamed corn and chicken pieces to the broth then season soup with sesame oil.
5. Reduce heat and slowly add egg white while swirly the soup with a fork to break the egg pieces apart. The eggs should cook and form strings similar to egg drop soup.
6. Serve hot and garnish with green onions.

Coconut Shrimp

My favorite: YUM! This is my version from what I found online. I like my version much so much better!!

Coconut Shrimp.

INGREDIENTS:
1 1/2 pounds large shrimp - peeled and
deveined
1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 tablespoon salt
1/2 tablespoon ground white pepper
2 tablespoons vegetable oil
1 cup ice water
2 cups shredded coconut
1 quart vegetable oil for frying
1/2 cup orange marmalade
1/4 cup Dijon-style prepared mustard
1/4 cup honey
1/4 teaspoon hot pepper sauce


DIRECTIONS:
1. Peel & wash shrimp. Dry well on paper towels.
2. Mix together flour, cornstarch, salt and white pepper. Add 2 tablespoons of vegetable oil and the ice water. Stir to blend.
3. Pour the coconut into a shallow pan. Dip the shrimp one at a time into the batter, then roll the shrimp in the coconut. Once coated, place each shrimp into a frying pan of oil heated to 350 degrees F (175 degrees C). Fry the shrimp in the hot oil until lightly browned; about 4 minutes.
4. Make the dipping sauce: combine marmalade, mustard, honey and hot sauce in a small bowl. Mix well. Serve the shrimp and dipping sauce side by side.


http://allrecipes.com/Recipe/Twice-Cooked-Coconut-Shrimp/Detail.aspx

Tofu and Vegetable Stir-Fry

Here is the first of many recipe I'll post! Enjoy!

Tofu and Vegetable Stir-Fry

Marinade:
• 1 pound block tofu, cut into 1" cubes
• 1 clove garlic, minced
• 1 tsp fresh ginger, minced
• 1/4 tsp pepper
• 2 tbsp. soy sauce
• 1/8 to 1/4 tsp. red pepper flakes
• 1 tbsp. sesame oil
• 2 tbsp. dry sherry
• 1/4 cup hoisin sauce
Vegetables:
• 2 tbsp. oil
• 1 medium onion, chopped
• 1 carrot, thinly sliced
• 2 celery stalks, sliced
• 1 cup small cauliflower or broccoli florets
• 1 cup peas or snow peas
• 1/3 cup red pepper, slivered
• 1 tin sliced water chestnuts, drained
• 1 tbsp cornstarch
1. Combine marinade ingredients in a large bowl (garlic-sherry).
Gently stir in tofu cubes, cover and refrigerate 4 hours or overnight.
2. Heat oil in frying pan and add onion, cooking 'til softened.
Add other veggies (in usual stir-frying order from slow-fast cooking veggies) and fry 'til desired cookness.
3. Add tofu to the veggies.
Stir 1 tbsp. cornstarch into marinade and pour over vegetable mixture.
4. Reheat until the tofu is hot.

http://www.ivu.org/recipes/chinese/tofu-and.html

New Year, New Concept

It is a New Year and we all should have some sort of resolution(s) to the New Year. I hope that everyone had wonderful year and wish this one will be much more spectacular. For me, I have been thinking of what I should start doing more often, blogging. I've been out of touch for nearly a year and I figured that I did not have the passion and/or just being lazy to blog this past year. I figured that I must have something that I am passionate about in order for me to blog about it. Like food, not just my opinion about food but blogs about food that I cooked or will be cooking and my experiences while preparing the different dishes throughout this year! Lets see how far this will take me...

Ok, you are probably wondering if I recently saw Julie & Julia (which I did) and that I am trying to do what Julie was doing with Julia Child's cooking. Not exactly! I'm not trying to become that at all. I am just trying to expand my recipe book by cooking various food that I (we) enjoy. If I do see a recipe I like, I will most-likely steal it...hehe...vice versa, I would be sharing the recipe as well. :)

My first food posting that I will share will be the latest cooking I did, which was on Monday night, MLK Day, celebrating my mother's Birthday. I had 12+ people over and I made tons of food. Read on the next blog to see what I made...