Archive for ‘Boiled’

November 25, 2013

Super Simple Brussels Sprouts

by tina


This dish is super simple! Can’t mess it up. I’ve made it for a bridal shower (pictured above) and for potlucks, and have received many compliments on it.  Anyone can make this–it only requires 4 simple ingredients :)


  • 1 lb brussels sprouts (preferably smaller in size)
  • 2 1/2 tablespoons extra virgin olive oil
  • salt
  • fresh ground black pepper



Wash the sprouts and remove the outer (shorter) layer for each sprout.  Chop off the stems (about 2 mm) for each sprout.

Bring a pot of water to a boil and place the brussels sprouts in.  Boil on high for 3-4 minutes (depending on the size of the sprouts. 3 minutes if smaller sprouts).

Strain the sprouts right away and run them under cold water for about 1 minute. Let the sprouts sit and cool.

*If the sprouts are larger in size, you can cut them in half (after boiling them).


While the sprouts are cooling down a bit, use a large bowl to make the olive oil mixture.

In the large bowl, put the extra virgin olive oil in.  Add salt to taste, and add the pepper (I like it peppery, so I use this pretty freely). Mix and taste it. The mixture should be just slightly salty.

Once you have the desired saltiness and pepperiness of the mixture, place the brussels sprouts in the bowl and mix thoroughly. Let it sit for 5 mins and your dish is ready!


December 27, 2011

Asari Sakamushi (Sake Steamed Clams)

by tina

I’ve had this before at a Japanese tapas restaurant and it tasted simply delicious. I randomly decided to try to make this when I saw that the live clams were on sale at my nearby grocery store. Can’t go wrong with live clams–They turned out yummy.


  • 15 – 18 clams (about 0.8 lb. I used live Manila clams)
  • ~15 slices of ginger (cut in strips)
  • ~15 pieces of lemon zest (cut in strips)
  • 2 – 3 pieces wakame Or 1 large piece of kombu
  • 2 1/2 cups water
  • 1/4 cup sake
  • 1/8 – 1/4 teaspoon salt
  • 1 green onion (cut in thin vertical/longitudinal strips aka julienned)

Soak the clams in water with a little salt for ~4 hrs or overnight. We want the clams to spit out the “dirty” water and/or sand in their system.

After they have been soaked, scrub the clam shells down (I used a toothbrush).

Picture of the ingredients (and the kind of sake) I used:

Place the water in a (smaller) pot and turn the temperature to high and bring it to a boil. (You could start with a little less water in case it’s too diluted for your taste). With the water boiling, place the ginger, lemon zest, and kombu/wakame in. Let them boil for 30 secs. Then add in the clam. Add the sake. Add the salt (start with 1/8 teaspoon). Let it come to a boil, for about 3-5 mins or until the clam shells open. If the soup is not salty enough for you, then add a little more salt at this point. Boil for another minute.

Turn the temperature down.

Transfer into a large bowl and garnish with green onions on top.

August 31, 2011

Sliced Bean Curd Salad

by tina

Someone in my family, probably my mother, invented this recipe and then it got passed down :)


  • 1 pack marinated bean curd (pictured below)
  • 4 teaspoons soy sauce
  • 2.5 teaspoons rice vinegar
  • 2 teaspoon sesame oil
  • 1.5 teaspoon chili garlic sauce (Lee Kum Kee brand)
  • 1 cup chopped cilantro

(for about 4 people, appetizer portion)

1 pack of bean curd has 8 pieces.  Boil these for 4-5 minutes.  Drain the water from the pot and run cold water through to cool them down. Drain cold water. Repeat once more. Let it sit to cool down some more for at least 15 minutes.

While the bean curd is cooling down, prepare the sauce. In a large bowl, put in the soy sauce, rice vinegar, sesame oil, and chili sauce. Mix.

Add the cilantro. Mix.

Slice each piece of bean curd into thin slices (about 2-3 mm thick).

Then add into the bowl of sauce and mix thoroughly. Let the flavor seep into the bean curd for about 10 mins and then serve.

This is a good dish for potlucks! And you may have to double or triple the recipe.

August 9, 2011

Steamed Green Beans

by tina

This is not your average boring/bland steamed green beans!  The garlic, soy sauce, and olive oil combination for the sauce makes the green beans extra tasty. Must I also add that it’s quick and easy to make.


  • 3-4 handfuls green beans
  • 2 garlic cloves
  • 1.5 teaspoon soy sauce
  • 2 teaspoon extra virgin olive oil

1) Clean up the green beans. Snip both ends of each green bean by simply snapping/breaking it off with your hands. And in the process, break the long green bean into 2 or 3 smaller pieces.

2) Boil them until they become brighter green, or, boil them for ~5 minutes. (If you’re not sure, you can eat one to see if it’s cooked)  Drain the hot water immediately. Run cold (filtered) water through, and then drain completely. Let it cool down some more while you prepare the sauce.

3) Chop up the garlic cloves into small pieces (not quite minced). Then add the soy sauce and extra virgin olive oil.

4) Add the green beans and mix thoroughly.  For even better taste, wait about 10 minutes before eating for the sauce to seep into the beans.

voilà! :) (caution: beware of garlic breath)

July 26, 2011

Potstickers (鍋貼)

by tina

I <3 potstickers!! well, dumplings in general! My late mother used to make these all the time when I was young. They were the best and it’s one of the many things that I loved about her cooking. I am very thankful that my friend’s mother was able teach me how to make them from scratch and in the process, it also refreshed some of my memory of how my mother used to make them.

For this particular recipe, I tried my best to make them like my mother’s style. :) and I can proudly say that it ended up tasting SUPER close. yay.

Even though making these sucked up about 5 hrs of my time, it was well worth it. (if you have an assistant, it’ll probably cut that time down to 2-3hrs)



  • 3 1/2-4 cups all purpose flour
  • water (cold and hot)


  • 1 1/2 lb ground pork
  • 8-10 large shrimps
  • 1 1/2 tablespoon potato starch (太白粉)
  • 3/4-1 cup water
  • 2 tablespoons rice wine
  • 2 tablespoons ginger, very finely minced
  • 1 3/4-2 teaspoons salt (amount dependent on how much shrimps/chives you decide to use)
  • 1 1/2-2 teaspoons soy sauce
  • 3 tablespoons sesame oil
  • 3-4 cups chives, finely chopped (depends on how much you like chives. I love chives, so I use 4 cups, or more..)

dipping sauce:

  • 1 soy sauce : 2-3 vinegar ratio
  • garlic, chopped (however much you like)

(recipe yields about 80 potstickers)

1) Make the dough. In a mixing bowl, place the flour in, start adding a little cold water, and mix them together with your hand. Continue the process of adding a little cold water and mixing, and repeat until medium clumps form. Attach the mixing bowl to the mixer and use the hook to help continue the flour mixing process. If you do not have a mixer, no worries, it can still be done with your hands, but it’ll just be more tiring.

For the mixer, add hot water as needed and mix on low. If using your hand, add hot water as needed and continue kneading the dough. Continue mixing and adding water as needed until all the flour sticks together in a mound. The mound should be not too hard and not too sticky. Leave it in the mixing bowl, cover the mixing bowl with a wet towel, cover that with a lid, and let the dough settle while you prepare the filling.

2) Make the filling. Ground up the ground pork a little more, ground up the shrimp, very finely mince the ginger, and finely chop the chives.

Mix the pork and shrimp in a mixing bowl. Always mix in the same direction (I was always told to do this and apparently it does the trick somehow. it’s supposed to make the meat more tender or something). So if you’re mixing clockwise, keep mixing in that direction. Also, mix on a slant as if you’re beating eggs. Add the water a little at a time and mix well after each addition. After the 3/4-1 cup water is fully added (water addition depends on dryness of mixture), add the potato starch, mix. Add the rice wine, ginger, salt, soy sauce, and sesame oil. Mix many times to evenly distribute the ingredients. Add the chives. Mix. If your arm isn’t sore from mixing, then you’re not mixing hard enough (may not happen to you, but it happened to me. I definitely got an arm workout). Basically, the more you mix, the more tender and yummy your filling will be. I think I mixed this for about 20-30 mins with breaks in between.

3) Make the skin. By now, the flour would have settled and become sticky and softer. Cover your cutting board with a good layer of flour. Take the whole mound onto the cutting board and knead. Add more flour as needed. After you knead it a couple times, separate a small mound from the large mound. Place the large mound back in the mixing bowl and cover (it’s important to keep to dough moist). Take the small mound, cover the cutting board with flour, and knead it very well.

Roll it with your hands into a circular long shape. When the width of it is 1 1/2 inches, cut the dough into 3/4 inch segments (1st picture). Flour the cut pieces and with the cross section facing up, smash them down with the palm of your hand (2nd picture). Roll out the smashed pieces to about 2-3 mm thick (3rd picture). Roll the edges of the skin (about 1/2 inch of the edge) to 1 mm thick. (4th picture). Personally, I like to make my potsticker skins thin, so I try to do the 2 mm and 1 mm edges.

4) Wrap the potsticker. Enclose the filling with the skin by crimping folds, pleating. Once wrapped, flour the bottom nicely (to avoid sticking to plate and pan when frying) and set aside on a plate.

Repeat 3) and 4) with each of the other mounds.

You could freeze the rest of the potstickers to save and enjoy later. Freezing them was a little tricky for me. You’d want to place them flat on a large tray, a cookie sheet will probably be fine (the plate below was a not so good idea). Flour the cookie sheet with a thin layer before putting the potstickers on and then place in freezer.

5) Fry/steam the potstickers. Turn temperature to high. Once pan is hotter, add 1 1/2 tablespoon of oil. Place the potstickers in the pan and let it sizzle for 1 minute. Add 1/2-1 cup water to fry/steam (the water depends on if the potstickers were freshly made or if from freezer). Put the pan cover on. Sometimes, I would also put the cover to the side to let the air escape a little.

Once the water in the pan fully evaporates, the potstickers are done!! Make the sauce and Enjoy~~nom nom nom.

Boiled dumplings can be made with this same recipe, but you can just use cold water when making the dough and when making the dumpling, instead of pleating the skin, you only have to pinch the skin together when you wrap.

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