Category Archives: Main Course

Recipes of Main Courses

Tomato Beef Stir Fry with Egg
(番茄牛肉炒蛋)

August 31, 2015 7:31 am , 3 Comments ,
Tomato Beef Stir Fry with Egg

I fondly remember this dish as a child. My mom often cooked it for us because it’s easy to make and tasty to eat. The sweetness of the tomatoes, the tenderness of the beef, and the softness of the egg make this Memorable Dish a favourite of mine.

I started making this dish for my children and it has become one of their favourite dishes too. It is especially great for little ones because kids love the sweetness of the tomatoes and after all, who doesn’t love eggs? If you don’t want to use sliced beef you can use ground beef instead.

This is a homestyle dish that many Cantonese mothers cook for their families. My mother continues making this dish for us big kids and our little kids. I would say this is one of the many staples for our Sunday family dinners. No mother makes this dish the same. I hope you enjoy our family’s version of this Memorable Dish.Tomato Beef Stir Fry with Egg

Tomato Beef Stir Fry with Egg
(番茄牛肉炒蛋)

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Serving Size: 4-6

Ingredients

  • 1 pound of Beef, thinly sliced
  • 1 tbsp Soy Sauce
  • 1 tsp Sugar
  • 1 tsp Cornstarch
  • 1 tsp Vegetable oil
  • 2 tsp Water
  • 2 cloves Garlic, smashed
  • 1-2 slices of Ginger
  • 4 Tomatoes (approximately 4 cups, cut into 6-8 pieces)
  • 1/2 tsp Salt
  • 1 tsp Sugar
  • 3 Eggs, beaten
  • 3 tbsp Vegetable Oil (1 tbsp for eggs, 1 tbsp for tomatoes, 1 tbsp for beef)
  • 1 tsp Cornstarch
  • 1 tbsp Water
  • 1-2 tsp Soy Sauce
  • 1 stalk sliced Green Onions, for garnish

Preparation

  1. Marinate beef with soy sauce, sugar, cornstarch, vegetable oil and water for at least 30 minutes.
  2. Heat 1 tablespoon of oil in a wok or a large frying pan. Scramble the eggs until they are 80% done. Set aside.
  3. Heat 1 tablespoon of oil. Place sliced ginger first and then cook tomatoes until softened (about 3 minutes). Put 1/2 teaspoon of salt and 1 teaspoon of sugar and mix. Set aside.
  4. Heat 1 tablespoon of oil. Place smashed garlic first and then add the beef. Stir fry the beef until 80% done.
  5. Add the cooked tomatoes and stir with the beef.
  6. Mix 1 teaspoon of cornstarch with 1 tablespoon of water into a small bowl.
  7. Pour cornstarch mixture into sauce until it thickens.
  8. Put 1 to 2 teaspoons of soy sauce in the tomato and beef mixture.
  9. Lastly put the egg in with the tomatoes and beef.
  10. Garnish with green onions and serve on top of steamed rice.

Notes

Note #1: Use flank steak or tender cuts of beef. You can also use ground beef as well.

Note #2: If you would like to remove the skin of the tomatoes, bring enough water to a boil to cover the tomatoes. Boil for 1-2 minutes until you see the skin loosen on the tomatoes. Drain and run them under cold water to cool. Once the tomatoes are cool you can peel the skin off.

Note #3: Take the ginger slices and garlic out of the dish before serving.

https://www.memorabledishes.com/tomato-beef-stir-fry-with-egg/

Posted in: Beef, Main Course, Vegetables , Tagged: , ,

Waldorf Potato Salad

August 3, 2015 2:35 pm , Leave a Comment ,
Waldorf Potato Salad

This Waldorf Potato Salad is one of my mom’s Memorable Dishes that she often made for us when we were children. It was also one of her favourite dishes to make for potlucks at our house or to bring to someone else’s home. Every time I think of this salad, I think of potluck parties with our family friends. Maybe my memory is a bit fuzzy but I always equate this salad, along with the Tomatoes Stuffed With Ham Salad, with mahjong parties.

Waldorf salad is generally made of apples, celery and walnuts, mixed in with mayonnaise. My mom used potatoes, eggs and ham in it. But I don’t remember her using celery. Maybe because we didn’t like them as kids or it wasn’t readily available in Hong Kong at the time.

My favourite part when eating this salad was biting into the sweet crunchy apples. My mom used to peel the apples so it was hard to tell whether we were biting into potatoes or apples after the mayonnaise was mixed in with it. It was always a nice surprise when I crunched into the juicy flesh of the apples. I love making and eating this Memorable Dish because it always brings back sweet memories of potluck parties and playing with my parents’ family friends’ kids.

Waldorf Potato Salad

Waldorf Potato Salad

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Serving Size: 4-6

Ingredients

  • 6 cups Potatoes, cubed
  • 2 cups Apples, cubed (I used Granny Smith.)
  • 2 Eggs, hardboiled
  • 1 tbsp Lemon Juice
  • 1 cup Celery, diced
  • 1 cup Ham, diced
  • 1 cup Mayonnaise
  • 1/2 cup toasted Walnuts
  • Salt & Pepper to taste
  • 8 cups Water (or enough to cover the potatoes)
  • 1 tbsp Salt

Preparation

  1. Bring water to a boil, then add salt.
  2. Put potatoes in salted water and boil until tender (approximately 10-15 minutes).
  3. Drain potatoes and run them in cold running water.
  4. Mix apples with lemon juice to prevent them from browning.
  5. In a large bowl, mix the potatoes, apples, hard-boiled eggs, celery, ham with the mayonnaise
  6. Add salt & pepper to taste.
  7. Top with toasted walnuts.

Notes

Note #1: Use waxy potatoes (they are thin-skinned), such as red or new potatoes.

Note #2: My mom used to peel both the potatoes and apples. I peeled my potatoes but left the skin on the apples for colour.

https://www.memorabledishes.com/waldorf-potato-salad/

Posted in: Appetizer, Main Course, Salad , Tagged: ,

Wonton Soup

July 20, 2015 6:58 am , Leave a Comment ,
Wonton Soup

I believe in most Cantonese Chinese households, girls (and possibly some boys) grow up helping their moms make wontons. I remember making wontons as a kid growing up. I love making wontons! It’s so therapeutic, almost as therapeutic as cleaning squids (or maybe it’s just me 😉

We would sit around the table with a big bowl of meat mixture made up of ground pork and shrimp wrapping away. The inexperienced ones (usually the younger kids) would stuff too much mixture into the wrapper causing the wontons to burst. We always thought there wasn’t enough meat in there. We forgot we still had to close the wrapper after putting the meat in.

If you have witnessed professionals wrapping wontons, it’s like watching a Chinese Speedy Gonzales. You see the beginning and before you know it, it’s finished. Everything in between is a big blur. If there was a video camera to capture this action, it would go something like this (imagine viewing this in slow motion.) Wonton wrapper in hand. The other hand scoops the meat mixture with a knife or chopsticks. Then fast as lightning, smears the meat gingerly onto the wrapper. As soon as the meat mixture leaves the knife or chopsticks, the hand holding the wrapper closes and at the same time pinches the wonton shut.

The people in our family, of course, are not professional wonton wrappers. We would do it at normal speed and sometimes break the wrapper with too much meat or not handling the wrappers delicately enough. It took me about 45 minutes to wrap the whole package of wontons by myself. (You can easily speed up the wonton-wrapping process by recruiting other members of your family or friends.) However, this Memorable Dish tastes so much better than the professional ones because it’s made with love. You can serve wontons by themselves with soup or noodles added.

Wonton Soup

Wonton Soup

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Ingredients

  • 1 pound of Ground Pork
  • 1/2 pound of Shrimp, cut into small pieces
  • 2 tsp of low sodium Soy Sauce
  • 1/2 tsp Salt
  • 1/2 tsp Sugar
  • 1/2 tsp Cornstarch
  • 1/8 tsp White Pepper
  • 1/2 tsp Sesame Oil
  • 1 tbsp Water
  • 1 egg
  • 1 package of Wonton Wrappers (small thin ones)
  • 6 to 8 cups Chicken Broth (if you’re serving noodles with it, you’ll need more)
  • 1-2 stalks of Scallions, diced
  • Small bowl of Water for sealing wontons
  • Water for boiling wontons

Preparation

  1. Mix the ground pork, shrimp, soy sauce, salt, sugar, cornstarch, white pepper, sesame oil, water and egg in a big bowl.
  2. Place a sheet of wonton wrapper on the palm of your hand.
  3. Scoop about 1 teaspoon of meat mixture onto the wrapper.
  4. Lightly wet the edges of the wrapper with a bit of water with your finger.
  5. Close the wonton wrapper by lining up one of the corner to the other, creating a triangle. Then bunch the other corners to the middle creating a small pouch.
  6. Fill your large pot 3/4 full of water and bring it to a boil.
  7. Put the wontons to boil a few batches at a time. Be sure not to overcrowd them.
  8. Once the wontons float to the top (approximately 3 minutes), they are done. Use a slotted spoon and scoop them out. Finish boiling the rest of the wontons. Set aside.
  9. Bring the chicken broth to a boil.
  10. Place the wontons in a bowl and put hot chicken broth on top. Garnish with scallions.
  11. You can also serve the wontons with noodles. Prepare noodles according to package. Place noodles in a bowl, top with wontons. Scoop hot broth over it and garnish with scallions.

Notes

Note #1: Sometimes the wrappers stick together, be careful not to tear them.

Note #2: You can make the wontons ahead or make extras and freeze them on a tray. Put them into bags after they’re frozen. You don’t need to defrost them when boiling. Just boil them a little longer since they are frozen.

https://www.memorabledishes.com/wonton-soup/

Posted in: Main Course, Pork, Snack, Soup , Tagged: ,

Salty Poached Chicken Wings

July 5, 2015 8:22 pm , 4 Comments ,
Salty Poached Chicken Wings

The thought of poached chicken wings probably doesn’t whet the appetites of many North Americans. North Americans like wings to be crispy and fried. When you fry chicken wings, the fatty skin crisps up and turns the wings into bites of crunchy yumminess. Whereas, when you poach chicken wings, the fatty skin that clings on to the meat of the wing is not a texture North Americans prefer. However, Chinese people love the gelatinous texture of the chicken skin.

This Memorable Dish is another picnic food that I mentioned in my Ginger Scallion Cold Noodles post. My mom used to make these poached chicken wings for potlucks and picnics when we were kids. It’s so easy to make, pack, and eat on the go. I normally take the chicken skin off if it’s steamed or poached. But somehow, I love eating poached chicken wings. Maybe it’s the cold salty taste of the gelatinous texture of the chicken that I love.

If you are Asian, you probably don’t mind the texture of poached chicken with the skin on. If you are not, give this recipe a try! The gelatinous texture is not as unappetizing as it sounds. The taste and texture is almost like a terrine. These chicken wings are meant to be served cold but you can also eat them right away.Salty Poached Chicken Wings

Salty Poached Chicken Wings

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Serving Size: 2-4

Ingredients

  • 2 lbs Chicken Wings
  • 3 tsp Kosher Salt
  • 2 Star Anise
  • 4 slices of Ginger
  • 1 stalk of Scallion, cut into big pieces
  • 2 cloves of Garlic
  • 1/2 cup Chinese Cooking Wine (optional)
  • 1 tsp of Szechuan Peppercorn or Black Peppercorn
  • 6 cups Water for poaching

Preparation

  1. Put all the ingredients except the chicken wings into the water and bring it to a boil.
  2. Once the water is boiled, turn down heat and simmer for 15 minutes.
  3. Turn heat up again and put chicken wings in the poaching liquid.
  4. Once the liquid boils again, turn off heat, cover with lid and let chicken wings sit for 30 minutes.
  5. Serve immediately or refrigerate them to cool.

Notes

Note #1: To avoid scum, you can quickly blanch the chicken wings before poaching them in the poaching liquid.

Note #2: For best results, leave chicken wings in poaching liquid when refrigerating. Refrigerate until cold or overnight. Take the chicken wings out of the cold gelatinous liquid and quickly rinse them under cold water.

https://www.memorabledishes.com/salty-poached-chicken-wings/

Posted in: Chicken, Main Course, Snack , Tagged: , ,

Ginger Scallion Cold Noodles

June 22, 2015 8:17 am , 1 Comment ,

Picnic food for Chinese families, at least for our family, is cold noodles. Cold noodles is a relative term because Chinese people like their food super hot. So “cold” noodles can also mean room temperature for us. I remember eating this Memorable Dish at picnics with my family. We would make this simple dish to take along side with my mom’s salty poached chicken wings (I’ll leave that recipe for another post). It’s basically chicken wings that are poached in salty water and perfumed with star anise. These chicken wings can also be served cold, hence another perfect food for picnics.

Ginger scallion cold noodles is also my mother’s go-to dish to make when we do our long drives to the States. These cold noodles definitely remind me of summer. Having picnics and BBQs outside with families and friends. I love the combination of ginger and scallions sizzled in hot oil mixed with soy and oyster sauce. This is my favourite sauce of all time. I can just eat the sauce all by itself!

This Memorable Dish is so easy and versatile. You can use any type of noodles you have on hand. This time, I am using fresh store-bought egg noodles. I usually have Chinese wheat or soba noodles in my pantry and use those to make my cold noodles. I remember my mom even used spaghetti when we didn’t have any Asian noodles in the house. It turned out just as tasty!

Ginger Scallion Cold Noodles

Ginger Scallion Cold Noodles

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Serving Size: 4

Ingredients

  • 1/2 cup Ginger, julienne
  • 2 cups Scallions, julienne (whites and green separated)
  • 1/4 Cup Vegetable Oil
  • 2 tbsp low sodium Soy Sauce
  • 2 tbsp Oyster Sauce
  • 1 tbsp Sesame Oil
  • 1 lb Noodles

Preparation

  1. Heat oil in a small pot. Test if the oil is hot enough by putting a piece of your ginger in. If it sizzles, put the rest of the ginger in and mix.
  2. Then put the white parts of the scallions in and mix.
  3. Finally put the green parts of the scallions in and mix. Turn off heat.
  4. Put the soy and oyster sauce in and mix. Set aside.
  5. Prepare noodles according to the package. Cook them until al dente.
  6. Drain noodles but do not rinse in cold water.
  7. Put noodles in large bowl and mix with sesame oil to prevent them from sticking.
  8. Then add your ginger, scallions, soy and oyster sauce mixture.
  9. Toss noodles. Serve at room temperature or chill to serve cold.

Notes

Adjust your seasonings according to the type of noodles you use. Depending on the type of noodles used, the sauce adheres to them differently.

https://www.memorabledishes.com/ginger-scallion-cold-noodles/

Posted in: Main Course, Noodles , Tagged: , , ,

Grilled Cheese Sandwich

June 8, 2015 8:01 am , Leave a Comment ,
Grilled Cheese Sandwich

I’d never had grilled cheese growing up. It wasn’t until my grade 7 or 8 school cooking class when I discovered this Memorable Dish. I loved that cooking class at school! I don’t think we made anything fancy. The only thing I remembered was making grilled cheese. We spread the outside of the bread with butter and the inside with ketchup. Then we peeled the plastic wrap off the processed cheese, (I’m sure if we made this today, the teacher would’ve used real cheese :P) and pan-fried it slowly on the stove. The teacher served the grilled cheese sandwich with a side order of pickles. I thought to myself, “Wow! This is so amazing!” I think I went home and started making grilled cheese after that.

Another discovery I made fairly recently was that a friend of mine makes grilled cheese by broiling it in the oven. Brilliant! Why didn’t I think of that? She also introduced me to a sautéed mushroom version – yum! The kids demand to have grilled cheese at my in-laws every time they stay over. (Maybe I don’t make it enough at home? 🙂

Here’s an easy version you can make by broiling it in your oven. I find it a great way to make lots of sandwiches fast. Just make sure you keep an eye on the oven so you don’t burn them! If you do, just scrape off the burnt parts with a knife and they’re good as new 😉

Grilled Cheese Sandwich

Grilled Cheese Sandwich

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

4 Sandwiches

Ingredients

  • 8 slices of Bread (I use whole wheat)
  • 2 cups grated Cheddar Cheese
  • Softened Butter

Preparation

  1. Grate cheddar cheese.
  2. Butter one side of the bread.
  3. Place 4 pieces of bread, buttered side down on a baking pan/cookie sheet.
  4. Put 1/2 cup of grated cheese on each piece of bread.
  5. Then place the remaining bread on top of the cheese, buttered side up.
  6. Broil on one side until brown (approximately 3-4 minutes).
  7. Move or rotate your pan to brown evenly.
  8. Flip the bread and broil the other side until brown.
https://www.memorabledishes.com/grilled-cheese-sandwich/

Posted in: Main Course, Sandwich, Snack , Tagged: , ,

Imitation Shark Fin Soup (碗仔翅)

June 1, 2015 7:28 am , Leave a Comment ,
Imitation Shark Fin Soup

Even before it was politically incorrect to eat shark fin soup, I’ve always liked the fake version better. Maybe it was the extra MSG or maybe I was super hungry. But this is one of my favourite Memorable Dishes eaten on the streets of Hong Kong as a child. My older brother and I ate this on the streets after swimming. The street vendor had his (probably unlicensed) cart outside of the public swimming pool waiting for hungry post-swimming patrons. He definitely knew who his target audience was! I, like everyone else gets super famished after swimming, that’s why the street imitation shark fin soup was especially tasty and delicious.

When I found this hawker (street vendor) Memorable Dish at T&T (Chinese grocery store chain in Canada), I couldn’t believe it! I hadn’t eaten this soup in so long and when I discovered it, I was super ecstatic. It was still piping hot from its container when I brought it home. I devoured it and thought of my famished self after swimming in Hong Kong when I was little.

When researching for this recipe, I found a couple of versions. One where they use crab meat and store-bought imitation shark fin and another where shredded chicken, pork, and cellophane noodles are used. I adapted my recipe from both of these versions.

Eating this Memorable Dish brought back vivid memories of when my dad took my older brother and I swimming. Every time we went swimming, I looked forward to eating this hot soup filled with yummy goodness. After rediscovering this dish at the supermarket, I knew it wasn’t just about childhood memories. I genuinely enjoyed this dish! The texture of the crunchy black fungus and the meaty goodness soup warms up my mouth and enters into my soul.

Imitation Shark Fin Soup

Imitation Shark Fin Soup (碗仔翅)

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Serving Size: 4-6

Ingredients

  • 1 cup Imitation Shark Fin or Cellophane Noodles
  • 1 1/2 cup poached Chicken Breast, shredded
  • 1 1/2 cup poached Lean Pork, shredded
  • 1 cup reconstituted Dried Black Fungus (木耳) thinly sliced (see Note #1)
  • 1 cup canned Bamboo Shoots (strips)
  • 1 Egg
  • 6 cups Chicken Broth
  • Cornstarch Solution (combine 2 tbsp cornstarch with 4 tbsp water)
  • ¼ cup Soy Sauce
  • Salt to taste
  • Dash of White Pepper
  • Dash of Black Vinegar
  • Coriander or sliced green onions for garnish (optional)

Preparation

  1. If you are able to find imitation shark fins, blanch them by pouring boiling water over it and leaving it covered for about 5 minutes. Discard water, drain the fins and set aside.
  2. Bring chicken broth to boil in a pot. Add sliced black fungus and bamboo shoots, and simmer for about 5 minutes.
  3. Add chicken, pork and blanched shark fins (if using). Bring to a simmer for another 3 minutes.
  4. If using cellophane noodles only, put them at the very end because it cooks super quick.
  5. Before using cornstarch solution, stir again to dissolve mixture. Slowly pour in the cornstarch solution while stirring until you reach the consistency desired. Add soy sauce and season with salt to taste.
  6. Lastly, slowly pour beaten egg to the soup mixture. Turn off heat.
  7. Dish the soup into serving bowls. Garnish with coriander or sliced green onions (if using). Put dash of white pepper and black vinegar to taste.

Notes

Note #1: Use approximately 4 medium size black fungus. It really depends on how big your black fungus is. Soak the black fungus in hot water to soften. Cut around and discard the hard part. Then slice the fungus into thin strips. If you are unable to find black fungus or don’t want to use them, you can use shiitake mushrooms instead. The texture will be different since black fungus is crunchy and the shiitake mushrooms are soft.

Note #2: Poach the chicken and pork in water and you can use the poaching liquid as part of your broth.

Note #3: For thicker soup, add more cornstarch solution. For a thinner soup, don’t add as much solution.

https://www.memorabledishes.com/imitation-shark-fin-soup/

Imitation Shark Fin Soup - 3 pix

Posted in: Appetizer, Chicken, Main Course, Pork, Snack, Soup, Vegetables , Tagged: , , , , ,

Roy Rogers Fried Chicken

May 25, 2015 8:19 am , 2 Comments ,
Roy Rogers Fried Chicken

Two summers ago, our whole family drove to the States (New Jersey area, close to Philadelphia) to visit my uncles, aunts and cousins. When I say the whole family, I mean we rented a 11-passenger van to fit everyone!

One of our missions on every road trip to the US is to find the elusive Roy Rogers fast-food restaurant. They are famous for their fried chicken and roast beef sandwiches. Every time we’ve visited, my older brother and I HAD to eat their chicken. We even got my younger brother, who didn’t live there when he was little, to share our enthusiasm for Roy Rogers fried chicken. My uncle always wondered why we kept wanting to eat there. He said, “Church’s Chicken is better!” But eating at Roy Rogers brought back fond memories for my older brother and I because it was one of the fun outings with my cousins when we lived in the States.

Roy Rogers has since disappeared from the Philadelphia landscape. They’ve been overtaken by newer and perhaps better fried chicken places. Now it seems like they mostly reside at service stops throughout interstate highways or in certain parts of Philadelphia.

After crossing the border from Canada to the US, our first sighting of Roy Rogers was the second service stop at Clifton Springs. Of course, we were super hungry after we crossed the border and couldn’t wait so we ate at the first service stop instead. Shucks! Every time we go, we forget it’s the second service stop!

We didn’t get to eat at any Roy Rogers chicken during our stay in New Jersey and Philadelphia. But alas, on our drive back, we stopped at the Allentown Service Plaza and devoured the much anticipated Roy Rogers fried chicken! I honestly don’t remember if it tastes better than any other franchised fried chicken restaurants. It’s not the taste or aroma of the chicken that brings back my childhood memories. It’s eating it with my family that does. Hunting for Roy Rogers has become a family tradition. This fried chicken has become a collective Memorable Dish of my brothers and I. I can’t wait for our next road trip to the States again!

Roy Rogers Fried Chicken

Posted in: Chicken, Main Course, Poultry , Tagged: ,

Tuna Casserole

May 19, 2015 8:27 am , Leave a Comment ,
Tuna Casserole

You’d be surprised that I run out of food at my house. Yes, I do cook a lot but I try to buy fresh food as much as possible. I have nothing against the freezer. I do buy meat in bulk and freeze it. I make baby food and freeze it. And I buy frozen veggies and other frozen instant products when I’m in a food jam. But on one cold winter’s day, I actually had no meat in the freezer. I didn’t want to venture out to the grocery store in deep-freeze weather. What to do?…What can I make?…Tuna casserole!

Since I didn’t grow up with a North American mother, tuna casserole was not a childhood dish of mine. I don’t quite remember when I was first introduced to it. I might’ve eaten it at a friend’s house or I might’ve made it by myself since it’s such an easy dish to whip up. I didn’t discover tuna casserole until I was much older.

This seems like a dish of yesteryear when everyone today is eating designer foods. But there’s a comfort and simplicity to this dish. A can of cream of mushroom soup, cans of tuna and egg noodles (I use whole wheat rotini pasta). I also use grated cheese as a topping instead of the usual bread crumb topping I’ve seen in other recipes.

Whether you’ve had tuna casserole while growing up or never had it, give it a try! You can stock the items in your pantry and freezer and cook it in a pinch. Or like me, when you run out of meat in the house!

The first time I served this dish for the kids, they exclaimed, “We used to have this at daycare!” That was heartwarming to hear that they recollect eating this Memorable Dish at daycare where the ladies who cared for them were like family.

Tuna Casserole

Tuna Casserole

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serving Size: 4

Ingredients

  • 1 box whole wheat Rotini Pasta (375 g)
  • 1 can Cream of Mushroom Soup
  • 1 cup Milk
  • 2 cans Tuna (7 oz can)
  • 2 cups frozen mixed Vegetables
  • 2 tsp Olive Oil
  • 1 cup grated Cheddar Cheese
  • 1/2 cup grated Parmesan Cheese

Preparation

  1. Preheat oven to 400°F.
  2. Boil the pasta based on the instructions found on the package.
  3. Drain the pasta into a colander and mix with olive oil to prevent from sticking.
  4. In a large bowl, mix the mushroom soup, milk, tuna (drain the liquid) and vegetables together.
  5. Put the pasta into the mixture and mix until everything is combined.
  6. Pour tuna mixture and pasta into a baking dish and top with cheeses.
  7. Bake for 20 minutes or until pasta is bubbling.
https://www.memorabledishes.com/tuna-casserole/

Posted in: Fish, Main Course, Noodles, Pasta , Tagged: , ,

Circle of Food – Peking Duck Noodle Soup

May 10, 2015 8:38 am , Leave a Comment ,
Peking Duck Noodle Soup

My kids love eating at food courts inside of Chinese malls. I guess they love eating in any food court for that matter. They get very excited because it’s a treat and there are lots of places to choose from. What makes the Chinese food courts unique is the fact that they are all individually-owned. It’s a nice break from the franchised restaurants that we are used to at regular malls. It almost feels like we are eating on the streets filled with different food vendors, but in an enclosed and comfortable seating environment.

We often order dishes from different shops so we get to try everything. Since being a parent with young kids, I’ve ordered foods that the kids would eat, but not necessarily what I like to eat. Just the other evening, I went to the Chinese food court with my kids and my mom. As always, I ordered something the kids wanted to eat – fried noodles. I didn’t really want that but ordered it anyways. My mom ended up ordering what I normally like to eat – Peking Duck Noodle Soup. Maybe she wanted to eat that but I got a feeling she ordered it because of me 🙂

This brought back memories of when my mom and I were on a plane ride flying to Hong Kong. I loved that you got to choose between Western or Chinese entrées. For breakfast, there was a choice between congee or omelette. I ordered the omelette and my mom ordered the congee. I took a bite of the omelette and didn’t like it. Without a second thought, my mom gave me her congee. (Just so you know, I was a full-grown adult when it happened). I just voiced my dislike for the omelette and she gave me the congee right away!

I do the same for the kids now. I eat their food when they don’t finish it or I trade with them if they don’t like something. It’s like the circle of life or what I’d like to call – the circle of food. Parents always put their kids’ needs first no matter how old they are.

Just so you know, I have not attempted to make Peking duck at home. Even if I did, it would not taste the same as the ones you’d find at your typical Chinese BBQ shop. The method, technique, equipment and all that is involved in making a Peking duck is an art form. You can find Peking ducks sold at Chinese BBQ shops, Chinese restaurants that specialize in BBQ, or at select Chinese grocery stores. Once you buy your Peking duck, this dish is super easy to prepare and very comforting to eat.

Peking Duck Noodle Soup

Peking Duck Noodle Soup

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Serving Size: 4

Ingredients

  • 1/2 Roasted Peking Duck*
  • 1 package of Jiang Xi Rice Vermicelli
  • 8 small stalks of Shanghai Bok Choy (Wash and cut in half.)
  • 5 cups of homemade Chicken Stock or store-bought Chicken Broth
  • 2 slices of Ginger
  • 2 cloves of whole Garlic
  • 2 stalks of Green Onion (Use the white part to infuse the broth and thinly slice the green parts as garnish.)
  • *You can buy ½ or whole roasted Peking ducks at Chinese BBQ shops. Don’t forget to ask for extra plum sauce.

Preparation

  1. Boil the vermicelli based on the instructions found on the package.
  2. Drain the vermicelli into a colander and rinse it with cold water.
  3. Put ginger, garlic, white parts of the green onion into the stock/broth and bring it to a boil. (You can take them out after the broth has been infused with these flavours.)
  4. Once the broth is boiled, add the Shanghai bok choy and boil for a minute or so.
  5. Then add the cooked vermicelli.
  6. Once the broth is boiling again. Turn off heat.
  7. Divide up the noodles and bok choy into bowls. Top with broth and sprinkle sliced green onions on the top.
  8. You can place the Peking duck on top of the noodles or you can place them on the side.

Notes

Note #1: If you cannot find Jiang Xi Rice Vermicelli, use whatever rice vermicelli is available at your grocery store. Alternatively, you can always use any type of egg noodles as well.

Note #2: From my package of Jiang Xi Rice Vermicelli, it says to cook for 6-8 minutes. I have to cook them for 10-12 minutes for them to be al dente to soft. Test them out before draining the vermicelli to get the right consistency.

Note #3: If you cannot find Shanghai bok choy, you can use baby bok choy or any type of vegetable that you like.

https://www.memorabledishes.com/peking-duck-noodle-soup/

Jiang Xi Rice Vermicelli

Jiang Xi Rice Vermicelli

 

Posted in: Main Course, Noodles, Poultry, Soup , Tagged: , ,
Show Buttons
Hide Buttons