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postheadericon Shrimp Toast

Shrimp Toast Shrimp Toast

I was in my hometown of Minneapolis last week promoting my new cookbook “Everyday Chinese Cookbook:  101 Delicious Recipes from My Mother’s Kitchen.”  I was feeling pretty verklempt telling my legendary chef/restauranteur mother Leeann Chin’s incredible story (you can hear me tell by clicking here on PRI’s The World).  One of the most popular dishes on her restaurant  menu was Shrimp Toast.  Her eponymous restaurant chain must have served millions of this appetizer to her legion of fans.  My mother’s chain is still alive and well although she passed away 6 years ago.  Shrimp Toast was sadly taken off the menu a few years ago so I wanted to share her yummy recipe with all of you (whether you’re a Minnesotan or not)!   This recipe is quite easy to make and is completely addicting so I would double or triple the recipe for guests.   I like to get premium sesame oil from the gourmet section at Cost Plus World Market. 

Shrimp Toast

Ingredients

  • 1/2 pound medium shrimp, peeled and deveined
  • 1/2 cup chopped green onions
  • 1/4 cup all-purpose flour
  • 1/4 cup water
  • 1 egg
  • 1 tablespoon cornstarch
  • 1 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/4 teaspoon toasted sesame oil
  • Dash of white pepper
  • Oil for frying
  • 5 slices white bread

Instructions

  1. Cut shrimp lengthwise into halves. Pat shrimp dry with paper towels.
  2. Mix shrimp, green onions, flour, water, egg, cornstarch, salt, sugar, sesame oil and white pepper.
  3. Heat oil (1 1/2 inches) in a wok or deep skillet to 350 degrees. Remove crusts from bread and cut each slice into four squares. Place 1-2 slices of shrimp with sauce on each bread square.
  4. Fry 4-5 shrimp toasts at a time for about 2 minutes or until golden brown turning frequently. Drain on a baking sheet lined with paper towels. Serve immediately.
  5. Serves 6-8
http://www.thesweetandsourchronicles.com/chinese-food/shrimp-toast/

Shrimp Toast

postheadericon Raspberry Nutella Wontons

Raspberry Nutella Wontons

Raspberry Nutella Wontons

Oh yum!  How can this not be delicious?  My kids love Nutella as a special treat and one day I was watching them devour some of it spread on a bagel while I was eating a bowl of raspberries and then boom!  I got the idea to combine these two luscious things in a wonton for my new cookbook “Everyday Chinese Cookbook:  101 Delicious Recipes from My Mother’s Kitchen.”  I just shot a how-to video of this recipe on littlethings.com.  Click here to view.  Whenever I’m browsing at Cost Plus World Market, I always pick up a few containers of Nutella in their gourmet foods section. Continue reading “Raspberry Nutella Wontons” »

postheadericon Thai Meatball Sub

Thai Meatball Sub

Thai Meatball Sub

I created the recipe for this Thai Me Up Meatball Sub for a website that was featuring Thai Food Porn.  This sandwich is definitely NOT your father’s sub.  Beef meatballs are simmered in a Panaeng curry sauce and then dressed with Thai basil, jalapeno peppers, cilantro and shredded carrots, drizzled with more curry sauce and then garnished with chopped peanuts.   It’s tastes naughty but all the scintillating flavors come from good, clean ingredients like lean ground beef, fish sauce, coconut milk, ginger, Thai bail, chilies and kaffir lime leaf.  No heavy cheese or grilled onions to weigh you down here.  I like to get my premium coconut milk from the gourmet section of Cost Plus World Market. Continue reading “Thai Meatball Sub” »

postheadericon Spicy Thai Tofu with Spinach, Basil and Peanuts

Spicy Thai Tofu with Spinach, Basil, and Peanuts(1)

With swimsuit season upon us, I thought I’d post this Spicy Thai Tofu with Spinach, Basil and Peanuts recipe from my Everyday Thai Cooking Cookbook that’s loaded with tons of flavor but very little fat.  I love the complex flavors from the oyster sauce, fish sauce, sherry, lime juice, garlic, ginger, and Thai basil in this dish.  While it’s a light dish, the tofu and peanuts give it a big boost of plant-based protein along with great crunchy texture from the nuts.   Try this out on Mondays for Meatless Monday with a side of quinoa or brown rice!  I like to get my premium oyster sauce from the gourmet section of Cost Plus World Market.

Continue reading “Spicy Thai Tofu with Spinach, Basil and Peanuts” »

postheadericon Spicy Beef Skewers

Spicy Beef Skewers

Spicy Beef Skewers from my Macy’s Tour

Don’t these skewers look like they could melt in your mouth?  Well, they are truly that tender and friends and fans in Houston, Chicago, NYC and DC were treated to this delicious appetizer from my new cookbook, “Everyday Chinese Cookbook:  101 Delicious Recipes from My Mother’s Kitchen” as part of my six-city tour cooking demo/tasting and booksigning tour with Macy’s to celebrate Asian Pacific American Heritage Month!  Next stops are Los Angeles on May 25th and San Francisco on May 26th.  Click here for more info!   I’m going to share this delicious recipe with you in a bit, but first let me share some highlights from the Macy’s tour. Continue reading “Spicy Beef Skewers” »

postheadericon Pineapple Fried Rice

Me, Jeannie and rice

Pineapple Fried Rice

I had such a blast surprising my bestie Jeannie Mai on her Fox talk show, The Real!  The segment airs Wednesday, May 11th on Fox.  Check local listings for your city here.  We made her fave dish, Pineapple Fried Rice.  A recipe from my new cookbook, “Everyday Chinese Cookbook:  101 Delicious Recipes From My Mother’s Kitchen!” Continue reading “Pineapple Fried Rice” »

postheadericon Chinese Chicken Salad

Chinese Chicken Salad

Chinese Chicken Salad

I just went on Hallmark Channel’s Home and Family Show and made this delicious, fresh and easy Chinese Chicken Salad recipe from my new cookbook, “Everyday Chinese Cookbook:  101 Delicious Recipes from My Mother’s Kitchen!”  It’s the perfect recipe for Mother’s Day and my new cookbook makes a great Mother’s Day gift!  It’s available at Barnes & Noble, select Costco stores, other fine booksellers and on Amazon.com.  Click here to order the book on Amazon now.

Katie on set of Home and Family

Here I am with the wonderful Home and Family co-hosts Cristina Ferrare and Mark Steines.

Becca's Yummytown

During my cooking segment, they showed a clip from my seven year-old daughter’s Youtube channel:  Becca’s Yummytown!!  She was so excited when she saw and her friend Abby on TV!

Katie and Kyle Richards

I was thrilled that Kyle Richards from The Real Housewives of Beverly Hills was a guest on the show as well.  I catered a fundraising event at her clothing store, Kyle by Alene Too, so it was fun to reconnect with her.  She even gave me a shout out about my Chinese Chicken Salad on Instagram!

Chinese Chicken Salad in takeout containers

Here’s a fun way to serve Chinese Chicken Salad!  I got these Chinese take-out containers at Cost Plus World Market.

Chinese Chicken Salad

Ingredients

  • 1/3 cup unseasoned rice wine vinegar
  • 1 teaspoon minced garlic
  • 1 teaspoon minced fresh ginger
  • 2 tablespoons canola oil
  • 2 tablespoons brown sugar
  • 1 1/2 teaspoons chili garlic sauce or Srircha sauce
  • Salad:
  • 6 cups romaine lettuce, torn into bite-sized pieces
  • 1/4 head red cabbage, shredded (about 2 cups)
  • 1 large carrot, shredded (about 2 cups)
  • 2 scallions, trimmed and thinly sliced, greens included
  • ½ cup sliced almonds plus more for garnish
  • 1 (11-ounce) can Mandarin oranges in water, drained
  • 2 cups shredded store-bought rotisserie chicken
  • ½ cup fried wonton strips plus more for garnish
  • 2 tablespoons toasted sesame seeds plus more for garnish

Instructions

  1. Make the dressing: Whisk all of the dressing ingredients until combined.
  2. In a large bowl, combine the romaine lettuce, red cabbage, carrot, scallions, sliced almonds, Mandarin oranges, shredded chicken, wonton strips and sesame seeds. Garnish with more almonds sesame seeds.
http://www.thesweetandsourchronicles.com/salad-recipes/chinese-chicken-salad-2/

Chinese Chicken Salad

postheadericon Sesame Peanut Noodles

Sesame Peanut Noodles Sesame Peanut Noodles

This Chinese Take-out favorite is so delicious and easy to make and because you can serve it room temperature or chilled it’s a great potluck dish or fantastic to make in advance when entertaining.  My friend Erika said she used to order it three times a week when she lived in NYC her in 20s.  It’s THAT good!!   The recipe calls for Chinese sesame paste (you can find it at Asian markets or on-line) but you can substitute with tahini but add about a tablespoon more of sesame oil for richer flavor.  I usually use dried or fresh Chinese egg noodles but spaghetti or fettucine also works great!  I get premium Asian sesame oil from the gourmet section at World Market.

Sesame Peanut Noodles

Ingredients

  • 8 ounces dried Chinese egg noodles or dried spaghetti
  • 2 tablespoons sesame oil, plus a splash
  • 3 ½ tablespoons soy sauce
  • 2 tablespoons Chinese rice vinegar
  • 2 tablespoons Chinese sesame paste
  • 1 tablespoon smooth peanut butter
  • 1 tablespoon sugar
  • 1 tablespoon finely grated ginger
  • 2 teaspoons minced garlic
  • 2 teaspoons Srircha sauce
  • Half a cucumber, peeled, seeded, and cut into 1/8-inch by 1/8-inch by 2-inch sticks
  • ¼ cup chopped roasted peanuts
  • toasted sesame seeds
  • finely chopped green onions

Instructions

  1. Cook noodles according to package directions. Drain, rinse with cold water, drain again and toss with a splash of sesame oil.
  2. In a medium bowl, whisk together the remaining 2 tablespoons sesame oil, the soy sauce, rice vinegar, sesame paste, peanut butter, sugar, ginger, garlic and Srircha sauce.
  3. Pour the sauce over the noodles and toss. Transfer to a serving bowl, and garnish with cucumber, peanuts and sesame seeds.
http://www.thesweetandsourchronicles.com/noodle-recipes/sesame-peanut-noodles/

Path House

My daughter Becca and I just helped my friend Trish make a gluten-free version of this dish for Path House Homeless Shelter.  Trish wanted to make a healthy Chinese dish for the residents and I thought it would be a great opportunity to teach Becca about supporting our community.  We swapped out the egg noodles with rice noodles and used Bragg’s Liquid Aminos instead of soy sauce to make it gluten-free.  You could also try tamari.

Sesame Peanut Noodles

 

postheadericon Tofu Quinoa Fried Rice

Tofu Quinoa Fried Rice

Tofu Quinoa Fried Rice

Although this Tofu Quinoa Fried Rice recipe isn’t really fried “rice” it is prepared just like authentic Chinese fried rice but instead of rice I’m using quinoa (pronounced keen-wah).   If you didn’t already know, quinoa is truly a super food.  Not only is it low in calories it is a complete protein, meaning it contains all 9 essential amino acids.  It’s also rich in lysine, iron, magnesium, vitamin E, potassium, and fiber.  Who knew?  Although it’s actually a seed it’s prepared like a whole grain and has a slight nutty taste.  Quinoa can be quite bland so it’s not the most exciting thing to serve on its own but is simply delicious when it’s paired with the Chinese seasonings in this dish.   In this meatless version, I’m using tofu but you could add chopped chicken, beef or shrimp to this dish if you wish.  For a vegan version, omit the eggs and for a gluten-free version,  use non-gluten soy sauce or Bragg’s amino acids.

Tofu Quinoa “Fried Rice”

Ingredients

  • 1 cup uncooked quinoa
  • 2 cups water
  • 1 tablespoon oil
  • 2 eggs, slightly beaten
  • 3 tablespoons vegetable oil, divided
  • ½ cup sliced white button mushrooms
  • 1 cup beansprouts
  • 1/4 cup thawed frozen peas
  • 1/4 cup finely chopped red bell pepper
  • ½ teaspoon salt
  • dash white pepper
  • 1-2 tablespoons soy sauce
  • 1 cup diced firm tofu (patted dry)
  • 2 green onions, chopped

Instructions

  1. Bring quinoa and water to a boil in a medium saucepan. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork. Transfer to a bowl and set aside.
  2. Heat wok or skillet until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Add 1 tablespoon oil and rotate to coat. Add 1 tablespoon oil. Add eggs and cook until scrambled. Remove eggs from pan.
  3. Add 1 tablespoon oil to pan. Add bean sprouts, mushrooms, peas, red pepper, salt and white pepper. Stir-fry for 1 minute. Add the additional 2 tablespoons oil and add the quinoa, soy sauce and tofu cubes and toss until blended. Add the eggs and green onions and stir-fry for 30 seconds.
  4. Serve immediately.
http://www.thesweetandsourchronicles.com/vegetarian/tofu-quinoa-fried-rice/

Tofu Quinoa Fried Rice

postheadericon Lumpia Recipe

Lumpia

Lumpia Recipe

Growing up in Minnesota I wasn’t exposed to Filipino cuisine until I moved to LA in the late 80s and boy, I was hooked!  When I got the chance to do my own live-streaming, interactive cooking show Katie Woks, on the new digital platform NOM I jumped at the chance to make my favorite Filipino Lumpia recipe for this week’s NOM theme:  How we Roll.

NOM masthead

How we Roll #2

NOM is brought to you by YouTube co-founder Steve Chen and is backed by Jared Leto (!) and Psy (Gangnam Style).  Click here to sign up for my Katie Woks 30 minute cooking show on NOM which live-streams every Wednesday and Friday at 1pmPST.  The best part about the show is that you get to type in questions while I cook and I answer you back live to camera.  I’ll be making Cantonese-Style Chicken Eggrolls this Friday.  Please come join me soon!!

Tess Bananal

This is my dear friend Ann’s mom, Tess.  Tess lives in San Diego where we happen to be right now for Spring Break and she was kind enough to give me her delicious Lumpia recipe.  San Diego has the second largest population of Philipino-Americans in the U.S. so we’ve dined on some amazing Filipino cuisine and had a variety of Filipino markets to choose from to buy the ingredients for this recipe.  Ann says that lumpia is the ultimate Filipino party food!!

Lumpia (Filipino Eggrolls)

Ingredients

  • 1/4 cup canola oil
  • 3 garlic cloves, finely chopped
  • 1 large onion, chopped
  • 1 pound ground lean pork
  • 2 cups sweet potato, peeled and grated
  • 2 cups red potato, peeled and grated
  • 2 cups green beans, julienned
  • 2 cups carrots, peeled and grated
  • 2 cups cabbage, grated
  • 1/4 cup chicken broth
  • Salt and pepper to taste
  • Lumpia wrappers or spring roll wrappers (thin eggroll wrappers)
  • Oil for frying
  • Dipping Sauce:
  • Vinegar
  • Salt
  • Pepper
  • Crushed garlic

Instructions

  1. Heat the oil in a deep skillet over medium high heat. Add the garlic and saute until fragrant, about 30 seconds. Add the pork and onions and saute until pork is tender, about 4 minutes. Season to taste with salt and pepper. Add the sweet and red potatoes and saute for about 3 minutes. Add the green beans, carrots and cabbage and saute for 2 minutes. Add the chicken broth and stir to combine and continue cooking until vegetables are tender. Remove from heat and drain in a colander until cool.
  2. Prepare lumpia: Separate lumpia wrappers and keep covered with a damp cloth. Place 1/2 cup mixture slightly below center of the lumpia wrapper. Cover remaining skins with a dampened towel to keep them pliable. Fold corner of lumpia wrapper closest to filling over filling, tucking the points under. Fold in and overlap the two opposite corners. Brush fourth corner with egg; roll up enclosed filling to seal. Repeat with remaining lumpia wrappers.
  3. Heat vegetable or corn oil (2 inches) in wok to 350degrees. Fry 4 or 5 eggrolls at a time until golden brown, turning 2 or 3 times, 2 to 3 minutes. Drain on a cookie sheet lined with paper towel. Serve with dipping sauce and enjoy!
http://www.thesweetandsourchronicles.com/filipino-recipes/lumpia-recipe/

Lumpia

Welcome to The Sweet
and Sour Chronicles!

Hi! I’m Katie Chin, an Asian food expert, cookbook author, tv host and food blogger. I'm also a mom, so I know what it takes to get dinner on the table in a busy household. I specialize in everyday Asian recipes for real people on real schedules and real budgets. more

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