Looking to spice things up for your holiday party this year? Why not Thai this recipe on for size? These Thai Crab Cakes are loaded with lump crab meat and delicious Thai flavors including lime juice, fish sauce, ginger, cilantro and thai chilies. They’re light yet filling and make the perfect finger food. I like to serve them with a spicy Srircha Mayo and store-bought Thai Sweet Chili Sauce. Amidst the usual line-up of Swedish meatballs and and hot cheese dips, dazzle your guests with these exotic and impressive Thai small bites. So delicious, my kids left a plate of cookies and a couple of Thai Crab Cakes out for Santa last year! Continue reading “Thai Crab Cakes” »
I love Turkey ala King and Turkey Soup as much as anyone else, but why not shake things up with your leftover Thanksgiving turkey this year with this Chinese Peanut Noodles with Turkey recipe? It’s super easy, super fast and super flavorful and my whole family “gobbles” this up. I don’t know about you, but all I want is something simple and quick after surviving Black Friday sales. Feel free to use any veggies you may have on hand and add extra chile-garlic sauce or Srircha sauce for an added kick in the pants.
Continue reading “Chinese Peanut Noodles with Turkey” »
I was so thrilled to teach the Hello Kitty Spam Musubi Making Workshop at the Hello Kitty Convention in Los Angeles last week!! Musubi, a delicious treat made with sushi rice, spam and nori, was invented in Hawaii where it’s sold all over from ABC Stores to grocery stores. Since it was Halloween and since I’m a Hello Kitty Super Fan myself, I donned a hot pink wig for this amazing event!
Making musubi shaped like Hello Kitty is a match made in Hello Kitty heaven. Sanrio partnered with Spam and offered a Hello Katie Musubi Making Workshop (led by Moi) that sold out in minutes!
It’s actually very easy and super fun to make. It’s a wonderful mother-daughter activity. Spam sold Musubi making kits at the Hello Kitty Convention which included the mold to make Hello Kitty’s face. You can find many Hello Kitty shapers on Amazon to make these musubi treats at home.
Here are some shots from the workshops and of my students’ fabulous Hello Kitty Spam creations. They were so proud and excited to create this adorable musubi on their own. Each student got to bring their creation home in a pink box. The Hello Kitty Spam Musubi freezes very well or can be eaten immediately.
- 1 12-ouce can low-sodium Spam, cut lengthwise into 8 slices, cooked and seasoned
- Steamed and seasoned white sushi rice
- Nori sheets, cut in half
- Thin slice of carrot
- yellow bell pepper
- Pack sushi rice in the Hello Kitty mold. Remove rice from mold and set aside.
- Using a sharp paring knife, cut two small round circles from the nori for Hello Kitty and very thin strips from the nori for Hello Kitty’s whiskers.
- Using a sharp paring knife, cut a small flower shape from the thin slice of carrot
- Using a sharp paring knife, cut a small round dot from the yellow bell pepper
- Place the nori eyes and whiskers on the Hello Kitty rice mold face. Add the carrot flower on the right side near ear. Place the yellow bell pepper as her nose.
- Place 2-3 tablespoons of sushi rice in a musubi press. Place a slice of Spam on top of the rice. Remove rice and Spam block from the musubi mold or can. Cut a 1-inch strip of nori and wrap it around the block or rice and Spam. Seal the nori on the bottom with a bit of water.
- Form two small balls out of sushi rice for Hello Kitty’s paws. Press Hello Kitty’s face gently against a short end of the rice spam block. Use a toothpick if you wish to secure Hello Kitty’s head to the body. Gently press the rice balls to the bottom of her face to resemble paws.
Boo! Bring some good fortune and an unexpected twist to your Halloween bash with these Spooky Fortune Cookies! They couldn’t be easier to make (I used store-bought fortune cookies dipped in Candy Melts (you can get at Michael’s and JoAnn Fabrics). Then decorated them with Halloween cupcake toppers and sprinkles I also got from Michael’s). Before dipping in Candy Melts, you can also make personalized fortunes by microwaving fortune cookies for about 15 seconds. Work quickly while they’re still pliable and open them up to stuff your own fortunes inside. You can use dark chocolate chips as a substitute for black Candy Melts. You can also try dyeing white chocolate chips with red and yellow food dye for orange Candy Melts.
- 24 fortune cookies
- 2 cups orange candy coating, such as Candy Melts
- 2 cups black candy coating, such as Candy Melts
- Various Halloween themed cupcake sprinkles and decorations
- Place orange candy coating and black candy coating in separate ceramic bowls. Heat orange candy coating at 30 second intervals in the microwave, stirring between each interval until melted and smooth. Set aside. Repeat steps with black candy coating. You may use a double boiler alternatively to melt candy coating.
- Line a cookie sheet with parchment paper or wax paper. Place toppings in individual small bowls. Dip each cookie in either orange candy coating or white candy coating. Decorate with toppings as you desire. Place on cookie sheet. Once cookie sheet is full, place in freezer for 5 minutes to set. Store in an airtight container.
As much I love pumpkin, I need an occasional break from the pumpkin options everywhere right now from pumpkin lattes at Starbucks to the pumpkin pancake mix from Trader Joe’s I just made for my kids over the weekend. To me, there’s nothing quite like a bowl of steaming Hot & Sour Soup when autumn hits. This Szechuan classic has just right amount of piquant heat from the chili sauce to balance the sour notes from the vinegar. A lot of my friends didn’t realize how easy it is to make this Chinese restaurant fave and were delighted to find out it only takes a few minutes. I use pork in this recipe for its rich flavor but you can substitute with chicken or just go with tofu if you’d like. Not only is this soup packed with bold flavors, it aids in digestion too! Continue reading “Hot & Sour Soup” »
Glazed in a sweet and sticky marinade made of shallots, honey, brown sugar, fish sauce, lemongrass, soy sauce, cilantro and white pepper, this grilled Vietnamese pork recipe always wins rave reviews at my house. I grill the pieces of pork shoulder on my non-stick stove top grill pan so it’s easy peasy and clean up is a snap. This dish is loaded with sweet, sour, salty flavors but low in fat. The succulent and savory pork is served over a cool, crunchy and bright noodle salad that’s refreshing and addicting. It’s a time saver because you can make the noodles in advance and simply grill the pork when you’re ready to eat. I love serving this with sparkling wine or champagne because they compliment Southeast Asian flavors so well. Feel free to substitute pork shoulder with boneless chicken thigh. Substitute the soy sauce with tamari and you’ve got a gluten-free feast.
- 3 tablespoons minced shallots
- 3 stalks lemongrass (tender bulb only), finely chopped
- 1 scallion, finely chopped
- 3 tablespoons fresh cilantro, finely chopped
- 1 Tablespoon Brown Sugar
- 1 Tablespoon Honey
- 1 Tablespoon Fish Sauce
- 2 Tablespoons Soy Sauce
- 1/4 teaspoon white pepper
- 1 Pound Pork Shoulder, sliced into 2-3 inch strips
- Cilantro leaves for garnish
- Crushed roasted peanuts for garnish
- Lime slices
- Rice Noodle Salad:
- 1 clove garlic, minced
- ½ teaspoon Asian chili-garlic sauce, preferably Sambal Oelek
- 2 tablespoons minced lemongrass
- 4 tablespoons fish sauce (nam pla)
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon palm sugar or brown sugar
- 3 tablespoons olive oil or canola oil
- 1 tablespoon toasted sesame oil
- 6 oz dried rice vermicelli noodles
- 1 tsp sesame oil
- 1/4 cup finely chopped fresh cilantro
- 1/4 cup sliced red bell pepper
- 1/4 cup thinly sliced cucumber, peeled and seeded
- In a large bowl, combine honey, fish sauce, soy sauce, and sugar until well blended. Add the rest of the marinade ingredients to combine. Add pork and toss to coat. Cover and refrigerate for 30-45 minutes or up to overnight.
- While pork is marinating, make the salad dressing: In a medium bowl, whisk together the garlic, chili-garlic sauce, lemongrass, fish sauce, lime juice, brown sugar, canola oil and sesame oil until well blended. Set dressing aside.
- Now, make the salad: Cook noodles according to package directions. Drain and rinse with cool water. Toss with 1 teaspoon sesame oil Add the cilantro, red pepper and reserve dressing and toss to combine.
- Heat your grill pan to medium-high and lightly cover with cooking spray (or prepare outdoor grill). Grill meat for approximately 1-2 minutes on each side until browned.
- Divide noodle salad equally among four plates. Divide grilled pork pieces on top of noodles. Garnish with crushed peanuts and cilantro leaves. Serve with lime slices.
My friend Scott calls these “little pillows of cream cheese crab heaven.” For a skinny guy, he can wolf down about a dozen of these before he even finishes his glass of Cabernet. No one is quite sure of the origin of this Polynesian favorite, also known as Crab Rangoon (what is a Rangoon, anyway?) but everyone can agree on how incredibly addicting this appetizer is with hot cream cheese melding together with luscious bits of crab meat. You can substitute crab meat with imitation sea legs or skip the crab altogether for your vegetarian friends. Tiki torches not required.
- 1 package (6 ounces) crabmeat, drained, picked over for shells and chopped
- 2 packages (3 ounces each) cream cheese, softened
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 40 wonton skins
- 1 egg, slightly beaten
- Vegetable oil
- Store-bought Sweet and Sour sauce
- Mix chopped crabmeat, cream cheese, salt and garlic powder.
- Brush wonton skin with egg.
- (1) Place heaping teaspoonful crabmeat mixture in center of wonton skin. (Cover remaining skins with dampened towel to keep them pliable.) (2) Top with another wonton skin; press edges to seal. Brush dab of egg on center of each edge, pressing to seal. Repeat with remaining wonton skins. (Cover crab puffs with dampened towel or plastic wrap to keep them from drying out.)
- Heat vegetable oil (1 1/2 inches) in wok to 350 degrees. Fry 4 or 5 crab puffs at a time until golden brown, turning 2 or 3 times, about 2 minutes. Drain on paper towel. Serve with sweet and sour sauce.
I just went with some friends to the incredible Chosun Galbee for Korean BBQ and a night of karaoke in LA’s Koreatown a couple of weeks ago and it inspired me to repost this gem. Before I belted out my signature karaoke songs, Super Star by The Carpenters and White Rabbit by Jefferson Airplane, I had to get fortified by some of Chosun Galbee’s melt-in-your-mouth bulgogi and my favorite Korean noodles, Chap Chae. They’re made with dried sweet potato noodles that you can get at an Asian market (dried cellophane noodles are a fine substitute) and are lightly seasoned with soy sauce, sesame oil and sugar. They are addicting and so easy to make. These type of noodles absorb tons of flavor and you can use whatever meat and veggies you like. I use spinach, red pepper and carrots but go ahead and be creative with whatever is in your fridge or garden. It’s also great for leftovers. I love to make this the day after a BBQ because I can throw in the leftover cut up steak (If you’re using leftover meat, add it at the end after you cook the veggies until heated through). With these noodles, I’m happy to sing for my supper anytime!
- 8 oz sweet potato noodles or dried cellophane noodles (might be called glass noodles or Chinese vermicelli)
- 1 small white onion, sliced thinly
- 2 cloves garlic, minced
- 6 oz filet mignon, sliced into thin strips
- 1/2 pound baby spinach, parboiled
- 1 carrot, cut into matchsticks and parboiled
- 2 scallions, finely chopped
- 3 tbsp sesame oil
- 3 tbsp soy sauce
- 2 tbsp sugar
- toasted sesame seeds for garnish
- Cook noodles according to package directions.
- Heat a wok or large skillet over medium high heat. Add 1 tbsp of the oil and swirl to coat. Add the onion and garlic and stir-fry until fragrant, about 30 seconds. Add the beef and stir-fry for 1 minute.
- Add the remaining oil and then the vegetables and scallions. Stir-fry for 3-4 minutes. Add the sesame oil, soy sauce and sugar. Toss to coat for 30 seconds. Dish out onto a platter and garnish with sesame seeds.
I love Hello Kitty so much I wanted to share my love for her in my most recent You Tube Video. Dim Sum literally translates as “to touch the heart” so it seemed only natural to showcase my love of Hello Kitty while making shu mei, a staple at dim sum restaurants. Check out the video here and subscribe to my Chef Katie Chin You Tube channel!
In case you didn’t know, Shu Mei is the open-faced dumpling loaded with chicken or pork and shrimp as well as fresh ginger, black mushrooms, scallion, minced carrot and sesame oil. It’s steamed so it’s incredibly healthy and each bite is tender, savory and delicious. Although it seems hard to make, it’s really quite easy once you get the hang of it as you’ll see in the video.
Make sure to watch my video to learn how to make Shu Mei and catch all the cute Hello Kitty cameos while you’re at it. Let’s just say she makes a Smart exit!
- 4 medium dried black mushrooms
- 1/1/2 teaspoons salt, divided
- 10 ounces medium shrimp, peeled and deveined
- 10 ounces skinless, boneless chicken breast
- 1/8 teaspoon white pepper
- 1/2 teaspoon sesame oil
- 1/2 egg white
- 1 tablespoon cornstarch
- 2 teaspoons vegetable oil
- 1 teaspoon finely chopped ginger
- 2 tablespoons finely chopped carrot
- 4 tablespoons finely chopped onion
- 3 tablespoons light soy sauce
- 1/2 teaspoon sugar
- 1 tablespoon chopped green onion with tops
- 18 shu mei wrappers
- Soak the mushrooms in hot water for 15 to 20 minutes or until soft. Rinse them in cold water and drain. Squeeze out any excess water. Remove and discard the steams and cut the mushrooms into 1/4-inch pieces.
- Pour two cups warm water in a bowl. Add one teaspoon salt and stir to dissolve. Place the shrimp in the salt water and swirl. leave the shrimp in the salt water for 5 minutes, then rinse with cold water, drain and pat dry with paper towels. Cut the shrimp into 1/4-inch diced pieces.
- Trim the excess fat from the chicken and cut into 1/4-inch diced pieces. In a small bowl, make the marinade by mixing the pepper, sesame oil, egg white, cornstarch, vegetable oil, remaining 1/2 teaspoon salt, ginger, carrot and onion. Add the chicken, shrimp and mushrooms. Mix well and set aside.
- To make the dipping sauce, mix the soy sauce, sugar, 1 tablespoon water and the chopped green onion in a small bowl.
- Place one tablespoon of the chicken and shrimp mixture in the center of the a shu mai wrapper and bring the edges up around the filling, leaving the top open. Repeat with the remaining shu mai wrappers.
- Place the dumplings in a single layer on a rack in a steam, cover and steam over boiling water for 12 minutes, adding boiling water if necessary.
I just brought the twins to Minneapolis for a family reunion with my sisters Laura and Jeanie and my brother Bill in Minneapolis. Between kayaking, visiting Barbie’s Dreamhouse at the Mall of America and getting sent to the emergency room after a crazy allergic reaction to a bee sting, we squeezed in a fun dinner party with old and new friends. It was balmy and humid that night and I got the urge to whip up some tropical cocktails and these sweet, crunchy and succulent coconut shrimp. The shrimp are served with a bright, orange gingery glaze spiked with lime. Next time you feel like bringing some “Tiki” to your table, try this easy and delicious recipe and take your taste buds on a trip to the Tropics. No passport required.
- 3 egg whites
- 1/3 cup beer
- 1 lb. large shrimp, peeled and deveined (tails entact)
- 1/3 cup cornstarch
- 1 teaspoon salt
- 2 cups flaked, sweetened coconut
- corn oil for frying
- Orange Lime Dipping Sauce:
- 1 cup orange marmalade
- juice of one lime
- 2 tbsp dijon mustard
- 1 teaspoon grated fresh ginger
- Beat egg whites and beer until frothy in a medium bowl. Rinse and dry shrimp with paper towels. Mix cornstarch and salt in a shallow bowl. Place coconut flakes in a separate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white and beer mixture, and roll it in the coconut, making sure to coat the shrimp well. Heat sauce ingredients in a small sauce pan over medium-low heat, stirring until well blended, and simmer for about 3-4 minutes. Heat corn oil in a deep frying pan to 350 degrees. Fry shrimp 2-3 pieces at a time until golden brown. Remove with tongs or metal strainer and drain on a baking sheet lined with paper towel. Serve immediately with dipping sauce.