Archive | June, 2009

Taiwanese Salt Pepper Chicken (鹽酥雞)

16 Jun

chickenAs usual, all measurements are just a guideline, but this came out quite delicious! Just need to figure out now to make it even crispier – if I remember correctly, my 2nd uncle (who’s a fantastic cook) double fried it in a large vat with lots of oil and over a gas stove outdoors.


1 lbs chicken – cut into bite sized pieces
1 tbsp cooking wine
3 tbsp soy sauce
1 scallion/green onion – segmented
sliced ginger – large pieces

sweet yam flour/starch
corn starch
egg <– I didn’t use this, but will try the next round

five spice powder

paper towels/lettuce leaves

1) Combine all the marinade ingredients and let sit for at least 10 minutes. Don’t cut the ginger and green onion too small or they might stick onto the chicken and will burn when you fry it.
2) Heat oil slowly in wok/pan/pot. I also pan fried a few pieces to see the effect – about the same, but used less oil. For best results use a gas stove, heat on low heat for about 5 minutes, then increase to low/medium. Adjust accordingly.
3) Combine all the dry ingredients for the coating. Should be 50% yam flour, 15% flour, 35% corn starch.
4) When the oil is hot enough, coat the chicken in the egg wash (optional) then dip into dry coat mix. Make sure it’s fully coated, squeeze as much powder as you can get on it (makes it crispier/fluffier) and drop into oil. Try a piece at first to test if the temperature of the oil is right. Fry till brown and remove onto paper towel or lettuce leaf.
5) Top with seasoning (see below) and serve immediately.

1) In pan, panfry dry ingredients on very low heat till fragrant. Pepper 50%, salt 40%, five pice powder 10%.

Summer smoothie/milkshakes recipes to try

6 Jun

Kiwi Connection Smoothie

“Kiwi, mango and pineapple are blended with sweet and creamy yogurt and ice for this refreshing fruit smoothie.”


  • 1 1/2 cups Vanilla Lowfat Yogurt
  • 1/2 cup Pineapple chunks (canned or fresh)
  • 2 Fresh kiwifruit
  • 1/2 medium Fresh mango, peeled and cubed
  • 6 ice cubes
    1. Place all ingredients in a blender and process until smooth. Pour into glass and serve immediately. Yields 2 servings.

    Pineapple Smoothie


    • 1 1/2 cups unsweetened pineapple juice
    • 1 cup 1% buttermilk
    • 2 cups ice cubes
    • 2 (8 ounce) cans unsweetened crushed pineapple
    • Combine all ingredients in a blender or food processor; cover and process until smooth. Pour into glasses; serve immediately. Yields 6 servings.

    Sugar-Free Cardamom-Mango Smoothie


    * 2 ripe mangoes, peeled, pitted, and diced
    * 1 cup fat-free plain yogurt
    * 8 cubes ice
    * 2/3 cup nonfat milk
    * 1/4 teaspoon ground cardamom (optional)
    * 1/2 cup granular sucrolose sweetener (such as Splenda®), or to taste

    1. Place mango, yogurt, ice, and milk into a blender. Sprinkle in cardamom and sweetener to taste. Puree until smooth, frothy, and creamy. Yields 4 servings.

    Mango Lime Smoothie

    This is a delicious and refreshing summer drink. It also makes an excellent cocktail with the addition of rum. Serve in margarita glasses for a festive touch.


    * 3 mangoes, peeled, pitted, and cut into 1-inch chunks
    * 2 tablespoons fresh lime juice
    * 2 tablespoons confectioners’ sugar
    * 1 tray ice cubes

    1. Place the mangoes, lime juice, confectioners’ sugar, and ice cubes in a blender. Blend until slushy. Yields 4 servings.

    Strawberry Banana Smoothie


    * 1 1/2 cups vanilla yogurt
    * 2 bananas, cut up
    * 1/2 cup frozen strawberries
    * 2 tablespoons wheat germ
    * 1 tablespoon honey

    1. Combine the yogurt, bananas, strawberries, wheat germ, and honey in a blender; blend until smooth. Yields 2 servings.

    Honeydew smoothies/milkshakes

    6 Jun

    Honeydew is one of those things that you eat in conjunction with cantalope, prosciutto or alone. Like with all fruits, when its overly ripe you liquify it. Instead of just making juice, try the following refreshing recipes:

    Honeydew Smoothie

    • honeydew (fresh or frozen <— preferred)
    • frozen yogurt
    • banana
    • ice
    • milk
    • agave syrup to taste
    1. Blend and add agave to taste. Will be quite watery, unless you freeze the honeydew first.

    Honeydew Smoothie


    • 2 cups honeydew melon, cubed
    • 1 cup vanilla low-fat yogurt
    • 2 tablespoons apple juice, from frozen concentrate
    • Ice
    • Honeydew melon slices, for garnish


    In a blender, combine melon, yogurt, and apple juice concentrate. Blend until smooth. With blender running, add ice until frothy.

    Pour into 2 (16-ounce) glasses and garnish with sliced melon.

    Honeydew Lemon Smoothie

    2 (15-ounce) servings


    • 3/4 cup sugar-free lemonade
    • 3 tablespoon lemon juice
    • 2 1/2 cups diced honeydew melon
    • 4 ice cubes


    1. Combine lemonade, lemon juice, and honeydew melon in a blender. Blend on high speed until fruit is puréed and mixture is smooth.
    2. Add ice cubes and blend on high speed again until smooth. Serve immediately.

    Tips: Substitute cantaloupe for honeydew melon.

    Melon Smoothie, Watermelon & Honeydew

    With summer around the corner, watermelons, honeydews and cantaloupes become the norm in the supermarkets. Well, this recipe has 2 out of 3 and that ain’t bad.

    Melon Smoothie Ingredients:

    • 1 1/2 cups seeded and chopped watermelon
    • 1 1/2 cups seeded and chopped honeydew melon
    • Juice of 2 limes
    • 1 cup vanilla lowfat yogurt
    • 1 cup ice cubes

    Place all ingredients in a blender and blend until smooth. Pour into glasses. Yield: 4 servings

    Cucumber Honeydew Smoothie


    • 1 cucumber, peeled, seeded and chopped
    • 2 cups cubed honeydew melon
    • 2 cups passion fruit juice
    • 8 sprigs fresh mint, or amount to taste
    • 2 cups crushed ice


    1. Combine cucumber, honeydew melon, passion fruit juice, and ice in a blender. Pull leaves from mint springs and add to blender. Blend mixture until smooth. Pour into tall glasses.