Thursday, December 31, 2009

Lychees: from Jell-O to martinis

I am always pleasantly surprised when I ask my Caucasian friends if they like lychees.  I think this tropical fruit has a very distinct flavor and texture that you either love or hate.  But almost everyone I have asked has said, “Oh, I love lychees!”  Shame on me for underestimating the worldliness of my friends’ palates.

One of my most distinct childhood associations with lychees was when I was about seven years old.  My Uncle Mike was a bachelor in his mid 20s and had invited my family over to

DRAGON LADY MARTINI


Prior to starting my blog, I tested this lychee martini out on some of my good friends from college.  I was a little nervous because there is a very successful restaurateur in the group.  His scrutinizing palate coupled with his ever present frat-boy sarcasm could be a lethal combo.  However, soon after our party, a lychee martini appeared on his restaurant bar menus.  I'd say that calls for a round of Dragon Lady Martinis.  Cheers!


Serves 2 
4 whole lychees (from the can, found in the Asian section of most supermarkets)
1 cup ice cubes
3 oz. Soho® lychee liquer
3 oz. vodka
2 TB lychee syrup juice (from the can of lychees)

Garnish two chilled martini glasses with two lychees on cocktail skewers.  Fill shaker with ice cubes.  Add the lychee liquer, vodka and lychee syrup juice.  Shake vigorously for 10 seconds.  Pour into martini glasses.

Monday, December 21, 2009

“Just needs a little soy sauce, mom!”

When mom used to make her weekly Sunday dinners for our immediate family 0f 17, it really was a grand affair.  We’d pack the chairs around the round dining room table and feast on no fewer than eight delicious courses of home-cooked Chinese food.  With a gentle flick of the wrist, the spinning Lazy Susan would smoothly float the platter of choice right in front you.  Each time my mom would bring out a steaming hot stir-fry dish from the wok, she would say with a shrug, “Oh, it’s not that good.  I don’t know, it’s just okay.”  Of course, every morsel you tasted was always one of the most delicious things you’d ever put in your mouth.  But it’s a Chinese thing to be modest and humble. 

There’s actually a scene out of Amy Tan’s best selling novel, “The Joy Luck Club,” that reminds me of our family dining ritual.  In



KUNG PAO CHICKEN


Prep ingredients earlier in the day, then sit down to a Kung Pao Chicken dinner in 20 minutes!


This Dragon Lady signature dish has a slight tinge of spiciness to it.  But if you prefer more “pow” to your kung pao, add 1 ( or 2 , or 3!) more green Serrano chili to the recipe, or sprinkle in some red pepper flakes during the last 3 minutes of stir-frying.  If you prefer white meat, you can also substitute boneless, skinless chicken breast for the chicken thighs (note:  the breast meat will cook faster than the thigh meat).

Serves 4
2 lbs. boneless, skinless chicken thighs
1 tablespoon + 1 tablespoon corn starch, divided
½ cup low sodium soy sauce
¼ cup white wine
1 teaspoon finely grated ginger root (Microplane zester grater works best), or ½ teaspoon ginger powder
½ teaspoon sugar
¼ teaspoon white pepper
4 garlic cloves
4 green Serrano chilies
6 stalks celery (about 3 cups, chopped)
1 large yellow onion (about 3 cups, chopped)
4 tablespoons + 2 tablespoons vegetable oil, divided
2 tablespoons black bean garlic sauce (in Asian food aisle of most grocery stores)
¼ teaspoon salt

Steamed white or brown rice

Trim off excess fat from chicken thighs and cut meat into 1/2” pieces.  Place in a shallow bowl.  Sprinkle 1 tablespoon of corn starch on chicken and turn to coat.  In a small bowl, whisk the soy sauce, wine, ginger, sugar and white pepper.  Pour 1/8 cup of the marinade mixture over the chicken and turn to coat.  Set aside.  (If prepping in advance, cover chicken with plastic wrap and refrigerate for up to 8 hours.  Take out 30 minutes before stir-frying.).  Add the other 1 tablespoon of corn starch to the remaining marinade; stir until dissolved and set aside.

While chicken is marinating, finely mince the garlic and set aside.  Finely mince the chilies






Saturday, November 28, 2009

A post-Thanksgiving tradition: save the carcass!

Many people over the years have asked me what my family eats on Thanksgiving.  Okay, I know we’re Chinese and all, but we’re not aliens.  We eat turkey, just like everyone else! 

We have all the traditional American side dishes and desserts as well, even though my mom likes to remind us:  “Chinese people don’t like pumpkin pie.”  But that’s okay.  Caucasian people don’t like steamed chicken's feet, so let’s just say we’re even. 

One Chinese tradition that mom has blended with our American Thanksgiving traditions is a delicious soup she makes with the leftover roasted turkey carcass.  (I admit, the word “carcass” is not a good visual, but trust me, this is a good one.)  The Chinese

CHINESE TURKEY SOUP WITH RICE ("XI-FAN")

After you’ve enjoyed a delicious roasted turkey dinner, you can still make a hearty soup with the leftover carcass and bones.  Even if you think you’ve carved off every bit of turkey from round one, you will still get enough meat from the simmering process to make this soup.  You can also substitute 2 large roasted chicken carcasses instead of a turkey carcass.  Another note:  depending on how you seasoned your turkey, the saltiness of your broth will vary, so you will need to salt your broth to taste.

Serves 8-10
1 roasted turkey carcass, (original whole turkey ranging 18-22 lbs.)
5 1/2 quarts cold water (22 cups)
2-15 ½ ounce cans of chicken broth (if needed)
1 ¾ cups white rice (such as Niko Niko Calrose, in Asian food section of most supermarkets)
3 cups shredded turkey meat (most, if not all of this, will fall off the carcass when simmering)
6 tablespoons soy sauce
3 tablespoons white wine (optional)
2 tablespoons corn starch
2 tablespoons sesame oil
1 teaspoon white pepper
2 eggs
Salt and white pepper, to taste

In a large stock pot, combine the turkey carcass and water.  Include all the other bones that may have been detached when carving, such as drumsticks, wings and neck.  Cover and bring to a boil over high heat (about 25 minutes).  Reduce heat, simmer, until the bones have started to fall apart, and all the bits of turkey meat have fallen off the bones, about 2 hours.

Remove from heat.  Discard all the bones from the pot, and save all the bits of turkey meat in


Tuesday, November 24, 2009

STIR-FRY BEEF AND BROCCOLI

Years ago, I verbally recited this Stir-Fry Beef and Broccoli recipe over the phone to my friend, Wendy P.  I never gave her precise measurements (because mom never game me any), so she would call me every couple months to verify a step.  No need for anymore phone calls, Wendy! 



                                                    
This easy stir-fry is a refreshing change from your weekday meat ‘n potatoes or pasta routines.  It’s tasty, healthy and quick --- ready in less than 30 minutes (20, if you prep and refrigerate the meat and broccoli in the morning). 

Serves 4-6
1 lb. flank steak
¼ cup low sodium soy sauce
2 tablespoons corn starch
1 teaspoon white cooking wine (optional)
3 tablespoons vegetable oil
1 garlic clove, peeled
1/2 small yellow onion, cut in quarters and thinly sliced (about ½ cup)
1 lb. broccoli crowns, cut into bite-sized pieces
1 cup water
3 tablespoons oyster sauce (found in the Asian section of most supermarkets)

Steamed white rice or brown rice
Sriracha Hot Chili Sauce (optional)

Cut flank steak into four equal sections by slicing in half lengthwise, and then slice each of those pieces in half crosswise.  Take each quarter section and cut against the grain, into 1/4 inch slices.  Put the slices of flank steak into a shallow dish. Whisk together soy sauce, cornstarch and white cooking wine; add to flank steak and turn pieces to coat evenly; set aside.  (Flank steak can be prepared up to this point, covered and refrigerated several hours. Remove from refrigerator 30 minutes before cooking.)

Heat vegetable oil in a large wok (or deep sauté pan that has a lid) over high heat.  Add garlic clove and yellow onions; stir-fry until onions are soft, about 3-4 minutes.  Add the flank steak to the wok and stir-fry until the meat is cooked halfway (the meat will look half brown-half red), about 3 minutes; remove meat and onions from wok.

Add broccoli and water to the wok; cover and allow broccoli to steam about 5 minutes, stirring occasionally.  Return the flank steak and all its juices back to the wok along with the oyster sauce; stir-fry, uncovered, for 4-5 minutes.  Serve with steamed white rice or brown rice.  Like it spicy?  Add a dollop of Sriracha Hot Chili Sauce on top!

Wednesday, November 11, 2009

Meet "Banana Foster"

My name is Mary Foster.  But don’t let the name fool you.  I’m a banana.  You know, yellow on the outside, white on the inside.  Further translation:  first generation, 100% Chinese offspring, born and raised in Seattle in a predominantly Caucasian/non-Asian world.  Growing up in our house, my traditional parents spoke fluent Mandarin Chinese, but I answered back in English.  For eight years, I attended a Catholic grade school where the only other Chinese students were my two older sisters and brother.  In my college sorority, there were 120 girls in the house.  How many Asians?  Seven.  And that included Jane, the cleaning lady.  So I guess that really makes six (but they were all bananas, too).  My traditional Chinese parents would consider the self-acclaimed banana statement to be downright disgraceful…shameful…embarrassing!  They always taught my siblings and me to take pride in our culture.  To preserve the traditions.  To marry a nice, smart Chinese husband or wife to further strengthen our undiluted Chinese lineage.  Oops, I guess the last name “Foster” tells you that didn’t happen.

Circa 1968, my parents surrounded by a bunch of bananas.  That's me in the middle.


But where I let my parents down in the family lineage department, I’m hoping to make up for in the kitchen.  Despite how it may sound, I am very proud of my heritage and ethnicity.  It was just challenging to fully immerse myself in Chinese culture while growing up in such non-Chinese environments outside of our home.  However, a great deal of cultural pride and tradition was instilled in us inside our home.  More specifically, around our big, round dinner table with the spinning Lazy Susan, just like in the Chinese restaurants.  Here,