Archive for ‘Pan Fried’

December 3, 2014

Chive Boxes (韭菜盒子)

by tina


It’s sure been a while since I’ve blogged–As always, time sure flies.  It’s not that I haven’t been cooking anything new for the past year.  Unfortunately, I just haven’t had the time to document it!  Bad excuse.  But here’s my attempt to start it up again. :) This is my first post of this year… WOOT!

So for the past few months, I had been obsessing over some delicious chive boxes at a nearby restaurant.  They kind of reminded me of the ones my mother used to make, and naturally I wanted to learn to make them myself! I’ve made these a couple of times now and have concluded that this following recipe was closest to the taste of how I remember it to be.  If you have a chance to make it, I hope you will enjoy it too!


  • 3 cups all purpose flour
  • 2 bundles bean thread/glass noodles
  • 8 cups chives
  • 1/4 cup dried baby shrimp
  • 3 large eggs
  • 1/2 cup low sodium chicken broth
  • 1/2 teaspoon salt
  • 2 tablespoons soy sauce
  • 1 teaspoon fish sauce (or to taste)
  • 1/8 teaspoon white pepper

(yields about 20 chive boxes)


Before you start anything else, soak the bean thread in water.


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 more cold water as needed and mix on low. If using your hand, add cold 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.

Take the dough out of the mixer and continue kneading it with a lil bit of flour.  If you’re already hand kneading it, continue with a lil bit more flour.  Eventually make the dough into a ball.


Place it in a mixing bowl or bowl and cover it with a wet paper towel.  This will let the dough settle while you prepare the filling.


2) Make the filling. Take the chives and cut off about 1 inch of the stems. Wash and chop the chives into small pieces.

The bean thread should be softened by now.  Discard the bean thread water and chop the bean thread into small pieces.

Here are all the ingredients pictured for the filling:


In a medium sized bowl, scramble the eggs with a dash of salt.  With the pan temperature on high, place about 1/2 tablespoon of oil.  When the oil is fairly hot, place the eggs in and pan fry it.  Do not overcook the eggs–once it is no longer runny, try to chop it into smaller pieces in the pan.  Then take it out of the pan and chop into even smaller pieces.


Wipe off the pan, and turn the temperature back to high.  Put about 1 teaspoon of oil in the pan.  When the oil is hotter, place the dried baby shrimp in, stir.  Place the chopped eggs back in, stir.  Place the chopped bean thread in, stir, and add the chicken broth. Stir for about 30 secs. Turn the temperature off.


Take the baby shrimp-eggs-bean thread mix and add it to the chives.  Mix thoroughly.


Add the salt, soy sauce, fish sauce, and white pepper.  Mix thoroughly.


3) Make the skin.  Now that the dough has had some time to settle, take it out of the bowl and knead very thoroughly with some flour.  Then split them into 5 parts. Place 4 of the mounds back in the bowl and cover it with the same wet paper towel (may require re-wetting). Take the one mound left out and roll it with your hands into a circular long shape, like a sausage.  Cut it into 4 pieces.  Flour the pieces and with the cross section facing up, smash them down with the palm of your hand.  Roll out the smashed pieces to about 2-3 mm thick.


4) Wrap the chive box.  Place some filling in the skin and fold the skin in half to enclose the filling.


The skin should meet the other half on all edges, about 1cm from the edge. Pleat to seal the edges. Flour the bottom and set aside.  (I like to thinly coat a cookie sheet and place the finished chive boxes on there for temporary storage).


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

Since this recipe may yield more chive boxes than needed for a meal, you could freeze them to enjoy later. Just simply place the cookie sheet filled with chive boxes in the freezer. It will take about an hour to freeze and once frozen, transfer to ziplock freezer bags.

5) *Pan fry. Turn temperature to high. Once pan is hot, add 1 1/2 tablespoons of oil.  Place 2 chive boxes, top side down first, in the pan and fry until light brown, about 2 to 3 minutes.  Then flip them to the other side (bottom side) and pan fry it for another 2 to 3 minutes or until light brown.

Ta-da! Enjoy~~


*For chive boxes from the freezer, you could fry/steam the potstickers. Turn temperature to high. Once pan is hot, add 1 1/2 tablespoons of oil. Place 2 chive boxes, top side down first, in the pan and let it sizzle for 1 minute, or until golden. Flip them to the other side (bottom side) and let it sizzle for 30 seconds.  Add about 1/2 cup water, or just covering half of the chive boxes. Put the pan cover on to the side of the pan to let the air escape a little.  Once the water in the pan fully evaporates, flip them back over to the initial side and fry until crisp and light brown.

October 16, 2012

Rosemary Thyme Chicken Fillets

by tina

Walking down the seasoning and spices isle at a grocery store, I noticed that I didn’t have a lot of the basic seasoning/spices that a kitchen should have.  I spotted the rosemary and thyme and thought to myself to buy them first and then figure out what to do with them later.  So these rosemary thyme chicken fillets were just a random, yet simple creation.  Anyone can make them :) And what’s great is they can last me 3-4 meals.


  • ~1 lb chicken, filleted into 6 pieces (about 1 cm thick)
  • salt
  • rosemary
  • thyme
  • black pepper
  • lemon


Season the fillets by first rubbing a thin layer of salt on both sides. Repeat. Rub in a thin layer of rosemary on both sides. Rub in some thyme (less than rosemary) on both sides. Rub in some black pepper (amount depends on how peppery you like it) on both sides. Then let it sit for about 30 mins.

Place the pan on the stove and turn temperature to high.  When the pan is hot, place about 1/2 tablespoon of oil in.  When the oil is hot, place the chicken fillets in.

When the bottom side of the chicken turns to a nice golden brown, flip the fillets over.  Let it cook for about 1 min.

Turn the temperature down to medium.  Place the cover on the pan (this will keep the fillets moist) and let it cook for another 5-7 mins.  Check on it after about 2 mins.  If the bottom side has become a golden brown-brown color, flip the fillets over again and place the cover back on.

Once they’re thoroughly cooked and ready, transfer them to a plate and squeeze a little bit of lemon juice over them.

May 20, 2012

Tofu Pork Meatballs

by tina

I learned how to make these from one of my housemates back in college.  They’re great when you don’t know what to do with your leftovers!

I happened to have some leftover ground pork and leftover tofu in the fridge, so decided to make them.


  • ~1/4 lb ground pork
  • 1/2 slab of medium firm tofu
  • water
  • 1/2 teaspoon potato starch (太白粉)
  • rice wine
  • salt
  • white pepper
  • 1 stalk green onion, chopped


Place the pork in a mixing bowl.  Add a splash of water and mix.  Add a splash of rice wine and mix. Add the potato starch and continue mixing in one direction. Dash a layer of salt and white pepper and mix.  This is the same mixing method as my wontons and potstickers.

Add the tofu. Dash a layer of salt and white pepper and mix. Mix until the tofu is all broken into small pieces. Dash another layer of salt and white pepper. Add the green onions. Mix well.

Then gently roll them into balls, about 1 1/2 inch in diameter.

Fry them on high temperature until evenly brown on both sides, and voila!

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March 8, 2012

Lamb Rib Chops, Teppanyaki Style

by tina

I used to go with my parents to this one teppanyaki restaurant that served delicious lamb rib chops. When I watched the cooks cook in front of us, it seemed so easy–butter, soy sauce, garlic, and black pepper were the main ingredients used for everything it seemed.  Having kept that in mind, I tried recreating the lamb rib chops at home.


  • 3-4 lamb rib chops (make sure to buy good grade. mine were from New Zealand)
  • 1/2 tablespoon unsalted butter
  • 1/2 tablespoon soy sauce
  • 1/2-1 tablespoon chinese vegetarian barbecue sauce (沙茶醬) to taste
  • 1 clove garlic chopped
  • black pepper


At medium heat, melt the butter in the pan. Then turn the temp to high, wait 30 secs, and place the lamb chops in the pan. After about 30 secs, flip them over. After about 30 secs, turn the heat down to medium high.

Add the soy sauce on top. Move the lamb chops around to make sure the soy sauce is spread evenly. Then immediately flip it over again in order for both sides to have a soy sauce coat. Turn the temp down to medium. Add the barbecue sauce and coat both sides with it. Flip and put pressure on the lamb chops with your spatula to help cook the inner middle portion of each lamb chop.


Add a few dashes of black pepper. Add the garlic on top and more barbecue sauce (if needed).  Move, flip, and apply pressure on the lamb chops when needed. When the lamb chops are brown to dark-ish brown, they should be ready.

January 13, 2012

Tonkatsu (Japanese Breaded & Fried Pork Cutlet)

by tina

This is another one of my mother’s specialties. I love it–So crunchy and flavorful (no sauce needed!). I was always responsible for helping her beat the egg whites and making this again reminds me of how much my hand gets sore from the constant beating. some things don’t change. :]

Instead of deep frying the breaded pork cutlet (how it’s traditionally done), I pan fry it instead (less oily–keep it healthier).


  • 2 pork loin chops (bone in or no bone, ~0.5 lbs)
  • 1 large clove of garlic, minced
  • 1/4 teaspoon sugar
  • 1 tablespoon soy sauce
  • 1/2 teaspoon rice wine (optional)
  • 1 teaspoon potato starch (太白粉)
  • 1 egg white
  • Panko bread crumbs

*if you were to double this recipe, 1 egg white would be enough for 4 pork loin chops.

Tenderize and marinate the pork cutlets the day before. Mix together the garlic, sugar, soy sauce, and rice wine (optional) for the marinade.

Make sure to soak them completely and evenly in the marinade. Cover and place in fridge.

The next day..

Dispose of any leftover marinade (along with all the garlic pieces) that the pork cutlets did not soak up. In a bowl, beat the egg white very well (with chopsticks) until it becomes light and fluffy, forming small foamy bubbles.

Coat each cutlet with a thin layer of potato starch (left pic). Then pour the egg white foam in and coat the cutlet. The egg white foam will allow the bread crumbs to stick on easier (right pic).

Pour panko bread crumbs on a plate. Take one cutlet at a time and fully coat each side with the crumbs. Let them naturally stick onto the cutlet and then lightly dab crumbs on the missed spots–Do not force press the crumbs on.

Set each finished piece on another plate.

Turn the temperature to High. When the pan is hot, place about 3-4 tablespoons oil in. Once the oil is hotter (test by putting a couple of crumbs in. if they sizzle, then it’s ready), place the breaded cutlets in. When the bottom side is very light brown, flip them over. When the bottom side is brown, flip them over again. (if your cutlet slices were thin enough, they should be done once both sides are evenly brown)

But.. If the cutlets you have are a little thicker or the bone is still not quite looking fully cooked, turn the temp down to Medium and place the lid partially on, but make sure no moisture gets in the pan. You might need to flip them over again and do the same.

Once done cooking, place the cutlets on a plate with a paper towel (folded over, double-layered) over it to soak up some of the excess oils.

Look at that crunchy goodness.

My full dinner. (I ate half of the other piece too!)

*I made this again a few nights later with no bone pork loin chops and they were definitely easier to fry–fried much evenly, much nicer.

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