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    CiCi Li, Happy Mother’s Day 母親節秀廚藝感謝媽媽一年辛勞

    一年一度泰國母親節來了,美食天堂特別前往紐約具有泰國特色寺廟,與身為奶奶的日本名廚Mie用廚藝共同慶祝這一個特別日子,CiCi也透過這個機會對媽媽表達感謝之意。

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    Chinese Beef and Broccoli Stir Fry Recipe 芥蘭牛

    Let’s cook Beef and Broccoli today! Comment below and let me know what other Asian recipes you are interested and I’ll try to make it happen in the next video.

    Ingredients
    1/2 pound lean beef
    1/2 pound of broccoli
    A bit of carrots, ginger, scallions

     
    Marination:
    A dash of salt and sugar
    1 /2 of an egg white
    1 /2 teaspoon cornstarch mixed with 1 tablespoon water
    1 teaspoon of vegetable oil

     

    Sauce:
    A pinch of pepper
    A dash of sesame oil
    1/4 teaspoon salt
    1/2 teaspoon sugar
    1 teaspoon oyster sauce
    1 teaspoon light soy sauce
    1 teaspoon of white wine
    1/2 tablespoon dark soy sauce
    1 teaspoon cornstarch mixed with 1 tablespoon water

     

    Directions:
    1. Simmer the broccoli for about 1 minute and put aside.
    2. Heat up the wok and add 1 cup of oil. When the oil is medium-hot, add the beef. Blanch the beef by letting it lay flat for 30 seconds, and then stirring to separate the pieces. Remove the beef when it changes color and is nearly cooked, the entire process takes 1 – 2 minutes. Remove the beef from the wok and drain on paper towels.
    3. Add 2 tablespoons oil to the wok. When the oil is hot, add the carrots and scallions and stir fry briefly until aromatic. Add beef and do a quick stir fried.
    4. Add 1/4 cup of water to make sauce, and all the seasoning, and broccoli lastly.


    Chinese Seafood Hot and Sour Soup Recipe 海鮮酸辣湯

    I’m CiCi Li, the TV host of CiCi’s Food Paradise on NTD Television. I’m also a chef in Training at Radiance. Today chef Luo is going to teach me on how to make seafood hot and sour soup 海鮮酸辣湯.

     

    Ingredients:

    6 shrimps
    6 scallops
    6 pieces of squids, cut into 1 inch pieces
    2 fl oz of Chinese bamboo shoots, julienne
    2 fl oz of soft tofu, julienne
    1 fl oz of Chinese forest ear mushrooms, julienne
    1 fl oz of Chinese mushrooms, julienne
    A bit of ginger, julienne
    A bit of scallions, chopped
    1/2 of an egg, beaten
    2 cups of water
    2 tablespoons of white vinegar
    1/3 teaspoon of salt
    a pinch of pepper
    a pinch of sugar
    a dash of sesame oil
    1/2 tablespoon of soy sauce
    1/2 tablespoon of corn starch, mix with 2 table spoon of water, become corn starch water
    1/2 tablespoon of black soy sauce

     

    1. In a simmering pot, simmer shrimps, scallions, squids to clear out all the fishy favorites. Also simmer tofu, black mushrooms, and bamboo shoots.
    2. In another boiling pot, add ginger, pepper, salt, sugar, soy sauce, vinegar and stir for a bit. Then add the simmered tofu, mushrooms, and bamboo shoots. Then boil for a bit. Add all the seafood. Then add corn starch water to thickening the soup. Add the egg and stir slowly. Add black soy sauce to make the color more vibrant, then sesame oil, and the scallions lastly.

     

    Chef Luo’s key notes: The key to this soup is the sourness from the white vinegar and the spiciness from the white pepper. The traditional way of making the soup doesn’t add any vegetable oil or pepper flakes.


    Chinese Sweet and Sour Chicken Recipe 咕咾肉 甜酸雞

    Let’s cook Chinese Sweet and Sour Chicken Recipe today! 今天我們一起學做 咕咾肉 甜酸雞!I know I’m still a chef in Training at Radiance Fine Asian Cuisine. And I’d love to share my journey to becoming a real Chinese Master Chef with you. Let me know how you like this recipe!

     

    Ingredients:
    8 ounces of chicken breast or pork tenderloin, cut into ½ to 1 inch pieces
    1/4 cup of green peppers, red peppers, onions, and pine apples, cut into ½ inch pieces
    1 scallion, cut into ½ inch pieces
    ½ teaspoon of minced garlic and ginger
    2 cups of vegetable oil, for frying

     

    For marination:
    A dash of salt and sugar
    ½ of an egg white
    1 teaspoon of corn starch water
    1 teaspoon of vegetable oil
    ½ cup of corn starch (batter)

     

    For sauce
    1 cup of water
    ½ bar of palm sugar or 1/4 cup of palm sugar
    2 table spoon of white vinegar
    1 table spoon of corn starch water
    A dash of salt

     

    Directions:
    1. Marinate the meat with a dash of salt, sugar, egg white, corn starch water, vegetable oil, and leave it for 30 minutes.
    2. Cover the meat with corn starch.
    3. In a wok or skillet, add 2 cups of vegetable oil in high heat, add meats, and cook till golden brown. Drain off any excess of oil.
    4. In a separate pan, boil green peppers, red peppers, onions, and pineapple for 1 minute.
    5. Clean the wok and add a cup of water, palm sugar, vinegar, and a dash of salt. Add the boiled vegetable and bring to a simmer. Add the fried meat and mix everything well. It’s done!


    【美食天堂】CICI’S FOOD PARADISE: Hakubai Kaiseki Japanese 紐約京都白梅懷石料理

    《紐約時報》曾用“考究”、“卓越” 等詞來盛讚 Hakubai 別具一格的懷石料理。那什麼是懷石料理呢?相傳在日本京都的寺廟中,僧人們生活清貧簡單,為了防寒和抵擋空腹感,於是他們想到將溫暖的石頭抱在懷裡。如果遇到有客人來,沒有東西可以款待的時候,他們就將自己僅有的暖石給了客人。這番對客人的誠心和誠意也就是「懷石」這個名稱的由來。


    【美食天堂】CICI’S FOOD PARADISE: 老外來品茶 老外看中國 郝毅博 Ben Hedges

    成立於2008年的普照茶館,在曼哈頓中城區就像是城市中的一塊淨土,你很難想像這麼一家古典的中國茶館,就坐落在紐約緊張繁忙的街頭上。可是這也是他最吸引人的地方,他為繁忙的紐約人提供一處心靈休憩之所。今天再給大家介紹一位朋友,他叫做郝毅博,他是新唐人的電視台老外看中國的主持人。他就是現在 YouTube 已經有超過二十四萬點擊量,相信許多華人觀眾特別是台灣觀眾對這位老外一點也不陌生。