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Braised Napa Cabbage and Mushrooms (台式白菜滷)

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The Braised Napa Cabbage and Mushrooms, or more commonly known as “白菜滷” in Chinese word, is a Taiwanese style vegetable stew. I learned this dish from my Taiwanese coworker as she always likes to cook it. I think it is so much different to our style of cooking and I decided to give it a try. The main ingredient of the dish is the napa cabbage. You can add other ingredients to the pot, some common ones are carrots and all sorts of mushrooms. You can also add pork strips for a more complete pot dish to your meal, or opt out for a vegetarian style.

Eric did not get used to eat this dish the first time when I cooked it, because he didn’t like the cabbage being cooked to that soft texture. But after a couple of tryouts and changes to the recipe, now we enjoy this dish very much. Sometimes we will cook a pot and just goes with white rice, that’s how good it is. I used some dried shrimps and lots of garlic to sauteed the vegetables, that will add more flavors and also a nice fragrant to the dish. Seasoning is also very important to create a tasty sweet broth. Do not overcook the napa or it will turn out too mushy, so be watchful of the time and heat.

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Steamed Rex Sole (蒸龍利魚)

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Rex Sole is one of the fish that we usually order if eating in a restaurant back home. It is absolutely delicious, the flesh is tender and mild, not fishy at all which is very important to me. I don’t like fish that smells and tastes fishy. Moreover it is inexpensive. I’ve got this fish in the Asian market for just $1.99 per lb, so cheap and so big.

The Rex Sole is kind of “flat fish” species like a flounder, both eyes are on the same side. The fish is indeed very weird looking but flesh is soft. Another wonderful thing about Rex Sole is the spine and bones are attached to the fish tightly. When you eat you can easily remove the whole spine from the fish. No loose bones at all. Y0u can easily prepare the fish, either pan fry till crispy, or simply just steam it.

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Red Curry

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After the Panang Curry, I decided to continue my Thai curry recipes. Red Curry was next in my mind since I have the red curry paste sitting in the kitchen cabinet. Yes, here is another curry dish to be tried out. Red curry is one of the popular dishes to be ordered when dining in the Thai restaurants. You can’t miss it. I personally like the Panang curry more than the red curry. This is because I like the syrupy and spicy savor in Panang curry which makes it extraordinary.

Seriously, as I always mention, it is easy to prepare curry at home. Essentially, all you need is the curry paste and couple key ingredients to accomplish the mission. The Thai red curry paste is conveniently be found in Asian food markets. I used Mae Ploy brand red curry paste but there are several brands to be selected. Some common additives in the red curry are eggplant, bamboo shoots, fish sauce, red chili, sugar and basil but this time I used potato and carrot as substitutions for the eggplant and bamboo shoots. However you can put in tofu, green pea, green bean, yardlong bean or preferable veggies.  Chicken, beef, pork and shrimp are few common meats to be used. Enjoy!

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Stir Fried Chicken with Ginger and Mushroom (姜丝香菇炒鸡)

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This is a chicken dish that we always prepare at home when nothing special comes in mind — The Stir Fried Ginger Chicken with Mushroom. We cook it so often because the ingredients are easily accessible at home but we never thought of putting it on the blog. However this is a delicious chicken dish yet easy to prepare for home cooking in which I would like to share with everyone.

We basically love this dish as it is prepared using lots of ginger and wine seasoning. This makes the dish smell so nice and fragrant. The chicken is cooked with a thick soy sauce base again makes it even tastier. I don’t usually do measurement on this dish, so you can adjust based on your desired taste.  Serve great with white rice.

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Bubur Cha Cha

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Who’s up for a bowl of Bubur Cha Cha (摩摩查查)? Bubur Cha Cha is a popular sweet dessert originated from Nyonya cuisine. It is also known as Sweet Potato And Yam Dessert. The dessert typically uses varieties of sweet potatoes (yellow, orange, purple), taro/yam, colorful tapioca jelly/sago pearls with palm sugar cooked in thick coconut milk dessert. Sometimes you can even add beans like black-eyed beans, red beans and green beans. To make the dessert more colorful, you can also make different colors of tapioca jellies to go with it.

Bubur Cha Cha is a sweet, delightful, colorful yet fulfilling dessert that you cannot resist. You can always serve it hot or put in some ice to get an icy cold Bubur Cha Cha. This is actually very similar to Hong Kong recipe of sweet sago in coconut milk (西米露). Great to serve in any occasions.

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Lama Kitchen is a food and cooking blog fills with savory food with great cooking recipes and ideas for those of you who love food and home cooked meals. Read more