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    Chinese Dumplings with Pork and Napa Cabbage Recipe | Happy Chinese New Year

    Did you know that Chinese eat dumplings on Chinese New Year because they look like gold ingots and therefore it symbolizes wealth and a good fortune? Today we are going to make pork and Chinese cabbage dumplings. And here are the ingredients.

     

    24 dumpling wrappers
    2 leaves of Chinese cabbage, minced
    8 ounces

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    Check Out Hungry Gopher — Amazing Korean Food & Travel

     

     

    Today I’d like to give a special shout out to my friend Sun from Hungry Gopher! Sun has an amazing Korean cooking show with lots of simple, delicious and authentic Korean recipes.

     

    Check out her mouth watering recipes & videos at http://www.hungrygopher.com

     

     

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    Chinese Dumplings with Pork and Napa Cabbage Recipe | Happy Chinese New Year

    Did you know that Chinese eat dumplings on Chinese New Year because they look like gold ingots and therefore it symbolizes wealth and a good fortune? Today we are going to make pork and Chinese cabbage dumplings. And here are the ingredients.

     

    24 dumpling wrappers
    2 leaves of Chinese cabbage, minced
    8 ounces of minced pork
    2 tablespoons of water
    1/4 of a thumb of ginger, minced
    1 stalk of scallion, minced
    1/4 cup of small dried shrimp
    4 tablespoons of light soy sauce
    1 tablespoon of shaoxing wine
    A pinch of salt
    A pinch of Chinese pepper powder
    A pinch of sugar
    1 tablespoon of sesame oil
    3 tablespoons of oil

     

    First add 1 tablespoon of oil and mix in the minced cabbage (the oil will seal the juice of cabbage inside, so it will make the dumpling wrapping process a lot easier later).

     

    In a big bowl, mix 8 ounces of minced pork with 2 tablespoons of water together (this is my mom’s secret in making the most delicious and juicy dumplings ever), then add 1/4 of a thumb of minced ginger, 1 stalk of minced scallions, 1/4 cup of small dried shrimp (this is going to add extra dimension of umami flavor), 4 tablespoons of light soy sauce, 1 tablespoon of shaoxing wine, a pinch of salt, a pinch of Chinese pepper powder, pinch of sugar. Mix well. Then 1 tablespoon of sesame oil and add 2 tablespoons of oil and mix again. Lastly add the minced cabbage that we mixed in oil and combine.

     

    Dampen the edges of the wrapper with water, scoop 1/2 of a tablespoon of filling on it. First fold in half. Pinch the middle of both sides. Then pleat it like this. 1, 2, 3. 1, 2, 3.

     

    Boil water in a big pot, then add a pinch of salt and a dazzle of oil in the hot water (the salt is going to make the dumpling soup nice and clear later, and the oil will prevent the dumpling from sticking together). Then add the dumplings in and stir slowly with the back of a ladle. Cover with a lid. (There’s a saying in Chinese — 蓋蓋子煮皮,開蓋子煮餡. It means that when you cover the lid, you cook the dumpling wrapper, and later when you take off the lid, you cook the filling inside.) Now once the water is boiled, add 1/4 of a cup of cold water. Repeat this step for 3 more times. Scoop out the dumplings and enjoy!

     

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    Sukiyaki Beef Rolls with Enoki Mushroom Recipe

    Did you know that there are many types of food rolls out there in the world? For example, like Japanese sushi rolls, Chinese spring rolls, Taiwanese egg rolls, and Mexican burrito rolls. Today we are going to make Sukiyaki Beef Rolls with Enoki Mushroom.

     

    6 ounces of enoki mushrooms
    6 ounces of thinly sliced rib eye beef
    3 tablespoons of oil
    6 gloves of chopped garlic
    1 bunch of chopped scallions

     

    Sauce
    2 tablespoons of soy sauce
    2 tablespoons of mirin wine
    1 tablespoon of oil
    1 teaspoon of corn starch mix with 1 tablespoon of water
    A pinch of salt
    A pinch of pepper

     

    In a small bowl, mix 2 tablespoons of soy sauce, 2 tablespoons of mirin wine, 1 tablespoon of oil, 1 teaspoon of corn starch mix with 1 tablespoon of water, a pinch of salt, and pinch of pepper together.

     

    Divide the enoki mushroom into 6 bunches. Put a bunch of enoki mushrooms on one edge of a beef slice and roll it up. Do the same with the rest of the enoki mushrooms and beef slices.

     

    In a hot pan, add 3 tablespoons of oil, then add all the beef rolls in the pan and cook all 4 sides, each side for about 30 seconds. Add 6 gloves of chopped garlic, the sauce, and cook for another 30 seconds. Garnish with 1 bunch of chopped scallions.

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    Chinese Stir Fry Shrimp Lo Mein Noodles Recipe 蝦炒麵

    Did you know that the Lo Mein that we know in America is different than the Lo Mein in China? Originally, Lo Mein is just like wonton noodle soup, but the soup on the side. Partially, lo means to scoop out of water. And Mein means noodles. And the Lo Mein in America becomes stir fry noodles with vegetables and meat. But you know what? I actually really enjoy the American version, so we’ll be making Chinese Stir Fry Shrimp Lo Mein Noodles today.

     

    Serve 2 people

    8 pieces of shrimp
    12 ounces of cooked Twin Marquis Lo Mein noodles
    3 slices of ginger
    3 tablespoons of oil
    1 bunch of scallions, cut the white to 1/2 inch pieces, cut the green to 1 inch pieces.
    1 red bell pepper, sliced into thin strips

     

    Sauce
    1 tablespoon of soy sauce
    1 tablespoon of oyster sauce
    1 tablespoon of oil
    1 teaspoon of sesame oil
    A pinch of salt
    A pinch of pepper
    A pinch of sugar

     

    In a small bowl, mix 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoons of oil, 1 teaspoon of sesame oil, a pinch of salt, a pinch of pepper, pinch of sugar.

     

    Boil water in a pot, add 3 slices of ginger in it (by doing this, it’s going be add more flavor to the noodles and the shrimp), then blanch the cooked Twin Marquis Lo Mein noodles for 30 seconds. Take them out from the pot and rinse with cold water (by doing this, the noodles will stop cooking immediately). In the same pot, boil the shrimp until medium well.

     

    In a hot pan, add 3 tablespoons of oil, then add the white parts of scallions, and wait until the aroma comes out. Then add 1 sliced red bell pepper, the noodles, the shrimp, and the sauce, and stir until everything is mixed nicely. Lastly add the green parts of the scallions.

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    Kimchi Fried Rice Recipe That You Should Try

    Did you know that Health Magazine named Kimchi as one of the top five “World’s Healthiest Foods”? Kimchi is rich in vitamin A, B1, B2, calcium, iron, and lactic acid bacteria. And Korean loves kimchi so much that they made is as a national dish. Today we are going to make Kimchi Fried Rice.

     

    A cup of cooked white rice
    1/3 of a cup of chopped kimchi
    1/3 of a cup of mixed vegetables
    3 tablespoons of oil
    A pinch of salt
    A pinch of pepper
    A pinch of sugar
    A dash of sesame oil
    1 stalk of chopped scallion
    1 tablespoon of Korean crispy seaweed

     

    In a hot pan, add 3 tablespoons of oil, 1/3 of a cup of mixed vegetables, 1/3 of a cup of chopped kimchi, and cook until the aroma comes out. Then add 1 cup of rice, a pinch of salt, a pinch of pepper, a dash of sesame oil, and mix well. Garnish with 1 stalk of chopped scallion and 1 tablespoon of Korean crispy seaweed.

     

     

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    Secrets of Kung Pao Chicken Recipe 宮保雞丁

    Is Kung Pao Chicken an Americanized Chinese dish or a traditional Chinese dish? Kung Pao Chicken is a traditional Chinese dish. It’s a classic Sichuan dish. It’s named after Ding Baozhen, an Qing Dynasty official. It used to be his favorite dish. And it’s well known for being numbing spicy. Today we are going to show you how to do Kung Pao Chicken at home.

     

    8 ounces of chicken breast, cut into cubes
    4 tablespoons of oil
    3 pieces of red dry chili
    1/2 of a teaspoon of Sichuan pepper corn
    6 slices of ginger
    3 gloves of garlic
    3 stalks of chopped scallion
    1/4 of a cup of peanuts

     

    Sauce
    1 tablespoon of light soy sauce
    1/2 of a tablespoon of dark soy sauce
    1/2 of a teaspoon of corn starch mix with 1 tablespoon of water
    1 tablespoon of oil
    1 teaspoon of hot sesame oil

     

    Marination of chicken
    A pinch of salt
    A pinch of pepper
    A pinch of sugar
    1/2 of an egg white
    1/2 of a teaspoon of corn starch mix with 1 tablespoon of water
    2 tablespoons of oil

     

    To marinate the chicken: in a bowl, mix a pinch of salt, a pinch of pepper, a pinch of sugar, 1/2 of an egg white, 1/2 of a teaspoon of corn starch mix with 1 tablespoon of water. (The egg white and the cornstarch water will soften the chicken and make it more tender. Yes, they are important ingredients in making restaurant quality stir fry meat.) Then combine 8 ounces of chicken cubes in the mixture with a fork or chopsticks for about 1 minute. Then add 2 tablespoons of oil in the bowl and marinate for about 10 minutes.

     

    To make the sauce: in a bowl, add 1 tablespoon of light soy sauce, 1/2 of a tablespoon of dark soy sauce, 1/2 of a teaspoon of corn starch mix with 1 tablespoon of water (the corn starch is going to thickening the sauce), then add 1 tablespoon of oil (the oil is going to make the dish look more vibrate and glossy), and 1 teaspoon of hot sesame oil. Mix well.

     

    In a hot pan, add 2 tablespoons of oil, add 8 ounces of marinated chicken cubes and stir until medium well. Take them out and put aside. In the same pan, add 2 tablespoons of oil, 3 pieces of chopped red dry chili, 1/2 of a teaspoon of Sichuan pepper corn, and wait until the spicy aroma comes out. Then add back the cooked chicken cubes, 6 slices of ginger, 3 gloves of chopped garlic, 3 stalks of chopped scallion and wait until the aroma comes out. Pour in the sauce and stir well. Lastly add 1/4 of a cup of peanuts.

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