[Variable]

Originally Posted by onetspvanilla

another attempt at sushi gone not great, but at least it held its shape so i could cut it... spicy crunchy tempura shrimp, avocado & cucumber rolls are awesome. figuring out how to make the spicy orange sauce at home has been amazingggg... i'm tempted to put it on everything now and lol ignore the horribly ugly serving method, i was too lazy to pull out the sushi dishes

Hey, this is going to sound dumb - but is that orange sauce actually... orange flavoured? Or just orange colored?

(and hey that looks like some good sushi!!)

[onetspvanilla]

Originally Posted by Variable

Hey, this is going to sound dumb - but is that orange sauce actually... orange flavoured? Or just orange colored?

(and hey that looks like some good sushi!!)

oh nah, it's not orange flavored, just colored. it's a mix of japanese mayo (or even hellman's if you want) + sriracha hot sauce.. you know, the one with the rooster on it. it's superdelish. i think its most commonly served with spicy tuna rolls or dynamite rolls.

btw, thanks! next time i make it i'll try to work on the presentation part and not use my italian olive oil dipping dishes for holding the soy sauce :P

[Timbit]

Originally Posted by sumiyia

haha.. chicken is ALL my in-laws eat... veggies are a foreign concept.

i'll post the recipes as soon as i get the chance iA

Sounds like my family. They love chicken.
And yeah, please give us recipes. There're reps in it for you if you do.


Nilla: The pot pie looks great. As does the sushi actually. And I don't even like sushi. You make me wanna give it another chance.

[Variable]

Originally Posted by onetspvanilla

oh nah, it's not orange flavored, just colored. it's a mix of japanese mayo (or even hellman's if you want) + sriracha hot sauce.. you know, the one with the rooster on it. it's superdelish. P

is it just 1:1?

(And phooey, I thought the presentation was fine... what is it supposed to look like?)

[hijabihoodlum]

Originally Posted by Variable

I'm jealous... I have to drive across the city to get my mole!! (and am I who Sally's hating on?? She doesn't like capers?)


I just checked a George Foreman Grill blog - I found out an easy way to clean it.... soak some paper towels and close them up in it while it's still hot. It's so easy. I'm digging this thing.

nah; sally just thinks she cant cook (but can). that's an amazingly clever way to clean those things; i stopped using my mini version years ago.

vanilla: when you do start your food blog, let me know; i'll blogroll you.

[Asvi]

Originally Posted by sumiyia

dinner last night: chinese chicken & corn soup, chicken chow mein, garlic chicken, and sweet and sour chicken.

It looks extra really good, since i'm hungry rite now too.. Can you please post recipes for all of the above pleaseee?

[onetspvanilla]

Originally Posted by Timbit

Nilla: The pot pie looks great. As does the sushi actually. And I don't even like sushi. You make me wanna give it another chance.

definitely, give it another try! if you're picky about everything that goes in a roll, try sitting at the sushi bar counter next time, and just tell the chef, who prepares everything in front of you, if you'd like smaller cuts, less spicy sauce, no fish eggs, or whatever else sometimes the chefs even make smaller rolls of sushi for you to just sample a few and see what you like, and then go from there. remember, fresh sushi is always going to taste 100x better than the kind you see prepackaged at the grocery store or mall.

Originally Posted by Variable

is it just 1:1?

(And phooey, I thought the presentation was fine... what is it supposed to look like?)

not really 1:1 but i guess it depends on tolerance for heat... bc my husband can't stand anything too spicy, i usually do two tablespoons of mayo and two squirts of sauce.. but maybe if it was up to me, i would do 1:1! and apparently the main thing about sushi is that it's supposed to look beautifulllllll, stuff like this

Originally Posted by hijabihoodlum

vanilla: when you do start your food blog, let me know; i'll blogroll you.

you first!

[sumiyia]

Sweet and Sour Chicken
Yields: 8 servings if its alone, 10 servings if served with other stuff
Prep time: 15 minutes
Cook time: 15 minutes

INGREDIENTS:
S/S sauce:
1 (16 ounce) can pineapple chunks - you'll use the water/juice, not the pineapple chunks
1 (8 ounce) can tomato paste
2 cups water
2/3 cup distilled white vinegar
1 1/2 cups white sugar
3 tablespoons cornstarch
8-10 drops orange food color

Veggies - cut and set aside
1 1/2 green bell pepper, cut into 1 inch pieces
1/2 large white onion, cut into 1 inch pieces

Batter for coating the chicken pieces:
2 1/4 cups self-rising flour [or if using regular flour, add 1/2t salt and 1 1/2t baking powder]
2 tablespoons vegetable oil
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon ground lemon pepper
1 egg
2 cups water

1 quart vegetable oil for frying
1 pound skinless, boneless chicken breasts - cut into 1 inch cubes

DIRECTIONS:
1. In a medium saucepan over medium heat, mix together the sauce ingredients listed above. Cook, stirring occasionally, 15 minutes, or until mixture reaches desired color and consistency.
2. Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
3. Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil until golden. Remove chicken, and drain on paper towels.
4. When ready to serve, layer green peppers and onions, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.



Chicken Chow Mein
Serves 10-12

Prep Time: 25 minutes
Cook Time: 25 minutes

INGREDIENTS:

1 can mung bean sprouts
2 boneless, skinless chicken breasts, 7 to 8 ounces each
2 pound dry wonton noodles

Marinade:
1 tablespoon oyster sauce
1 teaspoon soy sauce
1 teaspoon sesame oil
Salt and pepper, to taste
Less than 1 teaspoon cornstarch
1 1/2 teaspoon red chili sauce stuff

Sauce:
1/4 cup water or low-sodium chicken broth
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon red chili sauce stuff
Salt and pepper, to taste
1 tablespoon cornstarch
3 tablespoons water

Other:
2 medium ribs celery
1 pound broccoli
1/2 pound fresh mushrooms
1 green bell pepper
1 green onion (scallion, spring onion)
Vegetable oil and Sesame oil for frying and stir-frying, as needed


DIRECTIONS:
1. Cut the chicken into thin strips. Add the marinade ingredients, adding the cornstarch last. Marinate the chicken for 20 to 25 minutes.

The following 3 steps can be completed while the chicken is marinating:

2. To prepare the sauce, in a small bowl dissolve the 1 tablespoon cornstarch with the 3 tablespoons water. Mix the water or chicken broth with the oyster sauce, soy sauce, salt, pepper and cornstarch and water mixture and set aside.

3. Soften the noodles by placing them in boiling water - salted and with 1 tablespoon oil. Drain thoroughly once softened.

4. Wash all the vegetables as needed. Cut the celery and the broccoli into 1/2-inch pieces on the diagonal. Wipe the mushrooms clean with a damp cloth and slice. Cut the green bell pepper into chunks 1/2 inch pieces. Dice the green onion. Mix all vegetables together into a bowl with some sesame oil and soy sauce.

5. Heat a wok or frying pan over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the noodles. Add 1/2 the sauce. Fry in batches until golden. Remove the noodles from the pan. Place on serving platter and keep covered in oven.

6. Heat 2 tablespoons oil. Add the chicken. Let the chicken brown briefly, then stir-fry until the redness is gone and the chicken is nearly cooked through. Add and fry the mung-bean sprouts. Remove the chicken and bean sprouts from the pan. Layer on top of the noodles and place back into the oven.

7. Cook the rest of the vegetables separately. Add the remaining 1/2 of the sauce. Remove vegetables from the pan when finished stir-frying. Add more oil as needed. Pour the cooked vegetable and sauce mixture on top of the noodles. Serve hot.

[Laimuun]

Originally Posted by sumiyia

Sweet and Sour Chicken
Yields: 8 servings if its alone, 10 servings if served with other stuff
Prep time: 15 minutes
Cook time: 15 minutes

INGREDIENTS:
S/S sauce:
1 (16 ounce) can pineapple chunks - you'll use the water/juice, not the pineapple chunks
1 (8 ounce) can tomato paste
2 cups water
2/3 cup distilled white vinegar
1 1/2 cups white sugar
3 tablespoons cornstarch
8-10 drops orange food color

Veggies - cut and set aside
1 1/2 green bell pepper, cut into 1 inch pieces
1/2 large white onion, cut into 1 inch pieces

Batter for coating the chicken pieces:
2 1/4 cups self-rising flour [or if using regular flour, add 1/2t salt and 1 1/2t baking powder]
2 tablespoons vegetable oil
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon ground lemon pepper
1 egg
2 cups water

1 quart vegetable oil for frying
1 pound skinless, boneless chicken breasts - cut into 1 inch cubes

DIRECTIONS:
1. In a medium saucepan over medium heat, mix together the sauce ingredients listed above. Cook, stirring occasionally, 15 minutes, or until mixture reaches desired color and consistency.
2. Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
3. Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil until golden. Remove chicken, and drain on paper towels.
4. When ready to serve, layer green peppers and onions, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.

hey sumiyia - I'm thinking about making this tomorrow, and I wanted to ask.. was the chicken bland inside or did it absorb the flavor of the sweet and sour sauce? 'cause my husband always complains when I make a dish and the chicken is bland on the inside.

[sumiyia]

i think the chicken inside would absorb the flavor of the sweet and sour sauce if it was soaked in it long enough. usually its eaten before it gets to sit around in it too long. the chicken isnt really marinated in anything before its cooked. i didn't even notice it though cuz all the other flavors are really strong. i'll eat it if he doesn't

[Laimuun]

lol ok cool.. I think I might try letting it marinate in lemon and pineapple juice for a bit and see how that turns out.

[onetspvanilla]

hijabihoodlum's chili recipe was dinner tonight i'm so surprised i never tried to make chili before -- it was seriously delicious, especially with crumbled crunchy tortilla strips & cheese on top and a dab of sour cream. i used tomato paste, salsa, and honey garlic bbq sauce for the base and cumin, sweet paprika, and light brown sugar for seasoning. i might use the leftovers for chili smothered hot dogs for lunch.

[sumiyia]

i want someeeeee :tummy rumbles:

[fatima]

so the peppers and onions in the sweet and sour chicken arent cooked at all?