Growing up this was a dish we would have for special occasions. Like a Thanksgiving get together or Christmas Eve with the family. There was always something exotic about lobster and oh, longevity noodles.. how it absorbs that lobster flavor right up. It's like a match made in heaven, because garlic with seafood is just perfect. We sometimes add cheese to it, because it just adds a slight creaminess and saltiness to the dish.
This recipe is great if you can steam live lobster at home yourself. If you can steam it at home, you can use the fresh lobster juices from steaming to cook into your dish. When you are de-shelling the lobster yourself, you can ensure you're getting all the meat out, and you'll also have access to the delicious tomalley from the lobster head.
Honestly, we had no idea what this part of the lobster was called, we always thought it was eggs or lobster brains, but it didn't matter because it was so good. For the sake of research, we decided to look it up and found out that it's actually called the "tomalley" of the lobster, which is a mix of liver and pancreas and is definitely edible and enjoyed by lots of people worldwide. Yay, we're not weird! The green stuffs found in the head area are the unfertilized eggs of the lobster, which turns orangey-red after it is cooked. So delicious. Just typing this up is making me drool a little.
• Chopped Garlic
• Lobster meat (steamed and deshelled)
• Lobster Tomalley & Roe (from the steamed lobster)
• Lobster Stock (if you steam the lobster at home, the steamed lobster will have its own natural juices pooled at the bottom of the plate or bowl you steam it in. It's like pure lobster essence, so use that when cooking the dish)
• Longevity noodles
• 2 tablespoons olive oil
• Salt and pepper to taste
• Slices of Cheddar Cheese (optional)
1. Boil the longevity noodles according to the package instructions. Once the noodles are done, remove from hot water into a collander, and run under cold water. Set aside. De-shell the lobster and remove the tomalley. Chop up the lobster meat into bite sized pieces, set aside.
2. Cook the garlic in a pan with olive oil.
3. When the garlic is fragrant, add the tomalley and roe from the steamed lobster and stir.
4. Add the lobster meat as well as the lobster stock (can also be shrimp stock, seafood stock, or any stock you prefer. A seafood based stock would be the best) and mix.
5. Add the longevity noodles, salt, pepper, and cheese (cheese optional). Stir until cheese melts.
6. Garnish with cilantro or parsley, and serve!
You can really add whatever cheese you prefer or have on hand, it provides a little saltiness and nuttiness to the noodles, as well as a smooth creaminess. The noodles pack in all the lobster flavor and is so, so good. Whenever lobster goes on sale, we always debate over all the options for cooking it—as is in butter, in a salad for lobster rolls, in a noodle like this, in a creamy pasta, or even in our favorite Cantonese Lobster Salad. As you can see, we're lobster lovers! Hope you enjoy!
Growing up, my grandmother loved to cook fish, normally steamed as she enjoyed simple, healthy foods. Her dishes were never complicated, and her style of cooking often simply let the main ingredients shine without a fuss. Whether it was dried salted fish or fresh fish from the market, she would skillfully prepare it and steam the whole fish to perfection, topping it with ginger, scallions and my favorite seafood soy sauce.
Now when I eat Chinese style steamed fish, it brings back memories of my grandmother scooping a steamy bowl of fluffy white rice from her clay pot and spooning the seafood soy sauce from the side of the steamed fish dish onto my bowl of rice before handing it to me. The slightly sweet seafood soy sauce mixed with the freshly steamed juices of the fish was incredibly aromatic and was SO GOOD over rice. Honestly, I enjoyed eating plain white rice with the steamed fish sauce more than eating the fish itself as a kid. It was simple, but delicious.
Another favorite part about steamed fish? Eating the cheek of the fish, right below the eye. It was always the most tender piece of fish meat and something my grandmother and father always dug out for me or my sister to enjoy. It made me feel loved and special to be given the best part of the fish.
Wilson and I recently visited Shan Shan Noodles on Route 46 in Parsippany, NJ and we had ordered a steamed fish dish with chili peppers off their specials menu. Despite how full we were from our usual noodle orders, we somehow were able to try and eat the fish dish, and boy were we glad that we did. Immediately, we fell in love with the authentic, fresh flavors and the ease in eating the smooth, velvety flounder fish fillets without worrying about bones or skin. We loved that every bite was fish, and I especially loved the hint of heat from the chili peppers. The dish itself is not spicy so you could easily remove the chili peppers as well.
This recipe that I am sharing today is my take on the dish from Shan Shan Noodles, with some influence from my grandmother's cooking of steamed fish as well. Topped with chili peppers, ginger, scallion, shiitake mushrooms, fried garlic bits, prickly ash oil, seafood soy sauce and mirin, the steamed marinaded flounder filets are sweet with a slight kick from the chili pepper and mild "numbing" from the prickly ash oil. The shiitake mushrooms then add a bit of earthiness to the dish while the fried garlic bits provide a bit of texture and umami flavor boost.
• 2 fillets of flounder, cut into pieces
• 2 teaspoons white pepper
• 2 teaspoons salt
• 1 tablespoon cornstarch
• 2 inch knob of ginger, slices thinly and julienned
• 2 scallions stalks, sliced finely
• 2 teaspoons sesame oil
• 2 teaspoons prickly ash oil
• 1 long chili pepper
• 1 tablespoon mirin
• 1 tablespoon of the seafood soy sauce
1. Slice the flounder fillets into sashimi sliced cuts, round 2-3 inches per slice. The should resemble small chicken tenders in size.
2. Place sliced flounder into a mixing bowl and add salt, white pepper, sesame oil, mirin, and cornstarch. Mix well until flounder is well coated.
3. Slice up the ginger and scallion into fine thin strips. Chop up the chili pepper and place half of the sliced ginger and scallion on a plate for the fish to steam on.
4. Place the fish slices onto the steam plate, feel free to sprinkle some ginger, scallion and chili pepper in between layers of fish if you are piling the fish into a smaller steaming plate or bowl. Lastly, place the steam fish plate into the steamer rack and steam for 15 minutes. The fish should be completely white and opaque, and easily forked apart to be cooked through.
5. When the fish is done steaming, remove from the steamer and top the fish with the seafood soy sauce, prickly ash oil and sprinkling of fried garlic bits. And that's it! Enjoy over a bowl of white rice and you're good to go!
I hope you enjoy this dish as much as we do. It's fresh, healthy, and also a great dish to serve to young ones (minus the chili pepper and prickly ash oil) because you don't have to worry about fish bones, and they'll enjoy the fish sauce over rice too!
On my quest to be a little more healthy, (and I say this very loosely), I was looking at my fridge and pantry with skepticism in trying to figure out how to make something healthy, yummy and satisfying. Sure, I know the healthiest way to eat is steaming lean proteins and vegetables, but doing so results in taking a trip down bland avenue and straight into flavorless town, and then subsequently me flipping a table from being h-angry.
I looked at a piece of fresh salmon in the fridge and thought, "Dear Salmon, how should you enter my belly?" How about a salmon rice bowl?
In Japanese, donburi, or more popularly known as "don" is essentially a bowl of rice topped with simmered veggies and or meat. It could be fish, pork, beef, chicken etc. Donburi is one of the easiest things to make as long as you have rice, and then you can top it with virtually anything—you can even use leftovers.
For this simple salmon brown rice bowl, the flavor profile is Asian (surprise!) and can be made in 15 minutes or less, including microwaving the packet of Seeds of Change Quinoa & Brown Rice with Garlic. And here you've got yourself a quick, healthy and yummy meal. I first tried this brand of brown rice and quinoa during a Costco trip, where they were giving out free samples. I'm a sucker for free samples. Or free stuff. Yay~
Anyhow, I was so happy with how it came out! Plus, it's healthy and could be microwaved in 90 seconds, so I'm all for it. A package is two servings, so it was perfect for a dinner between myself and Wilson. It's so easy because this recipe just needs you to chop up the ingredients, mix in the flavors, sauté til cooked, and top off on rice. The sweet soy sauce in the dish makes it similar to salmon teriyaki, while the sweet thai chili sauce gives it a little extra spice and tang that reminds me of Thai fish dishes. Top it off with a poached egg yolk and some tobiko (Japanese word for flying fish roe) and it's ready to go. The texture of the rice and quinoa, along with the little salty tobiko popping in your mouth is fun and tasty, while the smooth egg yolk glosses and coats the salmon with a delicious richness that only eggs can do.
There's also something simple and comforting in eating rice with a runny egg and sweet soy sauce. My grandmother used to make that for me to eat and the egg yolk would envelope each and every grain of rice, while the sweet soy sauce gave the rice even more addictive, yummy flavor. It was a simple dish that didn't require much money or work, and my grandmother always made it with love.
So without further ado...Here's what you gotta do..
• 4-6 oz salmon fillet, cubed
• 1 tbsp chopped parsley
• 1 chopped scallions (about 1 tbsp)
• 1/2 tsp white pepper powder
• 1/2 tsp ginger powder
• 1/2 tbsp mirin
• 2 tbsp sweet soy sauce (I used Yoshida's Gourmet Sauce)
• 1 tbsp sesame oil
• 1 tbsp olive oil for cooking
• 1 tbsp Sweet Thai Chili Sauce
• 1 egg yolk
• tobiko (flying fish roe)
• Seeds of Change Garlic & Brown Rice Quinoa Packet
1. Cube your salmon into bite sized pieces, about 1/2" cubes. You want nice chunks that are meaty but not too large that it won't fit comfortably in your mouth haha. Also if you cut it too small, it will cook too quickly and dry out, leaving you with cardboard salmon over rice and not tender salmon nuggets.
2. In a bowl, combine the salmon, scallions, parsley, white pepper powder, ginger powder, mirin, sweet soy sauce and sesame oil. Mix well.
3. Heat your pan with some olive oil and pour in your salmon mixture. Sauté until cooked through, or when all sides of the salmon are an opaque pink/orange color.
4. Add the sweet Thai chili sauce and toss to coat. Pour into a separate bowl to stop the cooking process—if you leave it in the hot pan even with the fire turned off, the residual heat can continue to cook the salmon and dry it out.
5. Boil water and poach the egg yolk lightly.
6. Follow the instructions for microwaving the Seeds of Change Brown Rice & Quinoa packet. Open about 2 inches of the packet and microwave it for 90 seconds.
7. Spoon desired amount of rice and quinoa into your bowl and top with the cooked salmon, poached egg, tobiko, and sesame seeds. If you wanna get super fancy, toast your sesame seeds quickly in the pan before topping your salmon rice bowl for an extra bit of nuttiness.
And that's it! Simple, quick and easy. I hope you enjoy this recipe as much as we did, and that you explore making different donburi dishes on your own! With so many variations, the possibilities of toppings are endless!
Today we're talking Spicy Cajun Shrimp, folks! This Cajun Shrimp recipe is inspired by the flavors of The Boiling Crab's "The Whole Shabang" shrimp. Since the first time I ate at The Boiling Crab with my sister and her husband, I have been going back again and again whenever I visit Alhambra to indulge in at least 1-2 pounds of shrimp with the whole shabang sauce. Forget the crawfish, shrimp is where the party's at! Besides, crawfish has less meat, and takes so much more work to eat! Whatever it was, I loved that it was spicy, buttery, garlicky, and it tasted so good with shrimp and bread. Plus, slurping out the insides of the shrimp head was the absolute best.
Now since I live on the East Coast, there weren't a whole lot of places locally where I could enjoy those addictive whole shabang flavors that I so craved. Flying to LA was my only shot at stuffing my face with that delicious shrimp. But then, a couple years ago, Wilson discovered a restaurant in New York called The Boil with similar flavor profiles as our experience with The Boiling Crab. And it was awesome! Flavors were great and seafood was fresh. We loved it!
But being in New Jersey, driving 40 minutes to the city, dealing with the usual impatient, poorly tempered city goers (myself included) and/or locals, bumper to bumper traffic, hunting for parking, and then waiting on the ungodly line that forms outside the popular restaurant, can sometimes feel....like a very LONG....albeit bothersome trip.
After coming back from Cali, I've looked up copycat recipes for the Whole Shabang sauce and have tried to replicate it ourselves a few times. The recipes that we followed in the past were great and tasted good, but I was always appalled at the amount of butter that went into the dish. I just figured, well, if you want it to taste good, you gotta add that butter, right? I know, it makes every dish taste good. Fat in general is awesome. But, since we are "trying" to be more healthy, we try our best to find substitutes, use alternative cooking methods like baking rather frying, or just use less of the unhealthy ingredient.
We bought 2 pounds of fresh, head on shrimp from the local asian market and were trying to think of how to cook up the little guys for dinner. We both agreed that one of the best ways to preserve the sweetness of the shrimp was to steam it, and as we were talking, the lightbulb in my head went ding! "Let's make something like the Whole Shabang shrimp, you know, from Boiling Crab!" Working with ingredients I had in my seasoning cabinet, using less butter and adding in some fresh produce, I went to work making a slightly "healthier" cajun shrimp dish, but with whole shabang flair!
I added tomato, green bell pepper and red onion to the mix, emulating the Asian style shrimp stir fry dishes I grew up with. I was crossing my fingers and hoping the flavors would come out as well as they did in my head while throwing this meal together, but it came out really well
The sauce was delicious and didn't feel too oily or heavy, and the steamed shrimp was sweet even under the spice. We toasted up some of our favorite Pepperidge Farm Garlic Texas Toast and dipping the garlic bread into the spicy, garlicky sauce really hit the spot. We set up dinner in our living room coffee table with a large bowl for shrimp shells, some paper towels, hand wipes, and hungry, hungry hippo appetites. We watched a movie while peeling and eating the shrimp, licking our saucy fingers and dipping the garlic bread into the flavor puddles of sauce. Nothing like chowing down and getting your hands dirty with someone you love, hehe. 💖 I've made this recipe a couple times more after that initial "experiment" and it has been great each time, so it's definitely tested and true. This recipe might not be an exact replica of the Whole Shabang from The Boiling Crab or the Boil, but it sure is delicious and addictive!
We hope you enjoy this delicious cajun (asian-style?) shrimp recipe. It's the perfect date night in for seafood lovers or friends! Don't forget to get some kind of bread to sop up all that yummy sauce!
Mmmmmm lobster. *drools* I thought I'd share a recipe that is near and dear to my heart, Cantonese Lobster Salad! Now, it's really not quite...a true "salad" per se...as it's really not healthy for you whatsoever given the ingredients. Well except for the fruit. That makes me feel a little less guilty after eating a few bowls of it.
Did you know? Lobster used to be served as prison food in the early colonies and it wasn't until the early 1900s that it became popular. I'm so glad that humanity found a way to cook it and turn it into something delicious! To learn more about the history and how lobster turned into a delicacy, read this article by Matt Hershberger at Eat Sip Trip.
While I don't remember exactly when or how I first experienced eating lobster, I do remember it always being a special treat associated with my parents. My father would sometimes buy lobster and crab at the local market and steam it for us at home to eat. We'd dip it in butter as per the ol' American way, or my mom would make this delicious, garlic and vinegar soy sauce to dip lobster (or crab) in. Other times, the parents would bring back takeout from the city after work, typically a Cantonese style stir fried lobster with ginger and scallion, and we'd snack on the tasty morsels together at night.
Some of my favorite lobster memories though, involved Cantonese lobster salad. The lobster salad would come out on a large platter, on top of a bed of lettuce or sliced orange garnish. Cantonese style lobster salad is a mayo based salad with assorted fruit and lobster. It's a simple dish but incredibly nostalgic, yummy and refreshing as it's served cold. We typically enjoyed it as one of the starter dishes to a Chinese banquet--usually a special occasion like a wedding or family reunion of some sort, so always a happy memory for me.
Sometimes we add potato or boiled egg to add more substance to the "salad", but it's just fine without as well, and is more "light." Some people like to use a mixture of sour cream and mayo, but since we're "trying" to be healthy, I've subbed greek yogurt instead. It really tastes very similar, and if anything, it makes everything so much more creamy and yummy.
• 2 cups lobster meat (freshly steamed and shells removed)
• 1 cup cantaloupe chunks
• 1 cup seedless green grapes
• 1 cup canned longan fruit (fresh is great if you have it available)
• 1 cup Korean pear chunks
• 1/2 cup light mayo
• 1/2 cup kewpie mayo
• 1/2 cup greek yogurt
• 1/2 teaspoon sugar
• 1/2 teaspoon white pepper
• 1 tablespoon honey
• salt to taste
1. MIX ALL THE THINGS! DONE. (well, steam the lobster, de-shell it and chop into bite size pieces. Wash and cut all your fruit into bite sized pieces.)
2. EAT ALL THE THINGS! DONE.
Honestly it's the most simple recipe, ever. As are most salads, I should hope. After the initial prepwork, just put all of it in to a bowl, mix and season to taste.
Make sure the lobster you are using is steamed and removed from the shell. To steam, about 8 minutes for 3/4 to 1 pound lobsters, about 10 minutes for 1 to 1 1/4 pound lobsters, and about 11 minutes for 1 1/2 to 2 pound lobsters.
Make sure the chunks are bite sized so it's easy to get a fork full of different fruits and lobster meat, and enjoy!
Dumplings are one of my absolute favorite foods—EVER. That along with noodles of course. Dumplings hold a special place in my heart and are rooted in my memories, mainly with family. To me, dumplings symbolize little pockets of fond memories, pockets of happiness. They are tiny wrapped bundles of joy gifted from maker to taster. Growing up, my grandmother would make a variety of dumplings and buns from scratch and I would always watch in awe as she kneaded flour into dough, dough into skins, and then wrapping those skins around tasty fillings of meats and vegetables.
I love any kind of dumpling, but I'll be sharing with you today a healthier option that you can make with your family! Made with vegetable dumpling skins, sole fillets, ginger and scallion, the flavors are light and reminiscent of ginger/scallion steamed fish dishes I grew up with that my family made and that we also enjoyed in Chinese restaurants. It'll be hard to stop eating them, and you won't need to feel guilty about it either because they're so healthy! Plus the dumplings are green because of the veggie wrappers, so it's practically like eating a salad with fish! Hahaha...yeah didn't sound as funny as I hoped it would...Anyhow...
These dumplings are great in a clear seafood or chicken broth and pair well with simplistic flavors because the fish is so delicate and sweet. The corn adds sweetness and texture, while the ginger and white pepper adds a freshness to the fish--boil up some bok choy or other Chinese green, add some noodles and they could make a great meal too!
If you're not inclined to make your own dumplings, choose offerings that are steamed and boiled over those that are fried if you visit an Asian restaurant. But making a classic Chinese dumpling isn't as hard as you think! This recipe for shui jiao 水餃, or boiled dumplings, only requires a few simple ingredients
1.5 pounds gray sole fillets (flounder, swai, basa fillets also work)
1 pack green vegetable dumpling wrappers
3/4 cup sweet corn kernels (cooked)
3 tbsp water
2.5 tbsp corn starch
3 tsp light soy sauce
1.5 tsp white pepper powder
1/2 tbsp sesame oil
2 tsp ground ginger powder
3 scallion stalks (minced finely)
2 scallion stalks (minced finely)
2 tbsp ginger (grated finely)
3 tsp cooking oil
2 tsp soy sauce
2 tsp sugar
1. Dice up your fish fillets into small pieces, and chop scallions finely. In a large bowl, add fish, scallions, egg, soy sauce, white pepper powder, and corn starch and sesame oil. Slowly add water, and mix until well incorporated.
2. Once the filling is done, get your dumpling wrappers out. Lightly wet the edge of your wrapper with water and place 1 tbsp of fish filling in the center of your wrapper. Then, you'll want to fold the wrapper in half to enclose the filling. Press the edge with your fingers so that it's sealed tightly. Click here to see how you can fold dumplings in 5 different ways!
3. Cook the dumplings by boiling them or steaming them, about 7 minutes. You'll know it's cooked if it's floating in the water at the top and completely opaque (not translucent). The white meat of the fish will also be opaque and easy to fork apart.
4. While the dumplings are cooking, make your dipping sauce! Cook the cooking oil until it's hot and then add the grated ginger and scallion. If you like spicy, add in some sliced red chili peppers as well for that extra kick. Once fragrant, put the mixture into a bowl and add soy sauce and sugar, mix. You can also ladle hot seafood broth, chicken soup, or dashi soup over the dumplings before serving. Here, I used store bought dashi soup base. And that's it!
I hope you enjoy this recipe as much as we do! Because I like spicy food, I tend to add the red chili pepper and red chili oil into my dipping sauce too 😁 Enjoy as is, or add it to a meal of noodles, which also represent longevity in Chinese culture!
Just a girl, her husband and two dogs who love food ♥❤🐶👫🐶❤♥