Posts by Chris Lew
Marinated Chicken (or other meats)
Courtesy of Frank Lew 1 chicken breast, sliced ¾ tsp salt¾ tsp sugar½ tsp soy sauce4 shakes white pepper1 tsp oil1 ½ tsp corn starch½ cup water Mix seasoning into meat and massage for 3-5 minutes. You can keep the meat in the fridge overnight or a couple days until ready to use. May be…
Read MoreHam Soi Gok (Glutinous Rice Dumplings)
Courtesy of Pauline Louie Filling 2 Green onion 1 lap cheong, (approx. 4 Tbsp.) 2 shitake mushrooms (approx. 4 Tbsp.) 2 Tbsp. salted turnip ½ lb. ground pork 1 cup kohlrabi (turnip top) 1 tsp salt 1 tsp white pepper 1 Tbsp. soy sauce 1 ½ Tbsp. oyster sauce 1 tsp dark soy sauce ½…
Read MoreGreen Onion Pancake
Courtesy of Frank Lew 1 ½ cup flour ¼ cup water 1 Tbsp. shortening or lard Pinch salt 4 Green onions, sliced Additional flour Oil for frying Mix flour and water and mix until flour pulls away from the bowl. Continue mixing until dough is smooth. Separate dough in two. Roll ½ into a…
Read MoreTomato Beef
Courtesy of Pauline Louie 1/3 lb. flank steak, sliced 1 tsp sugar 1 tsp cornstarch 1 tsp soy sauce 1 tsp oyster sauce 3 Tbsp. water ½ onion, sliced lengthwise 6 ripe tomatoes, quartered ½ green pepper, pieces 3-5 slices ginger 2 cloves garlic, smashed Slice flank steak against the grain in strips about…
Read MoreSticky Rice
Courtesy of Frank Lew 2.5 lbs sweet rice Thai glutinous rice 3 lap cheong 1 lap yook. Kam Yen Jan pork strip 1 lap ngap (duck) ¼ cup soy sauce 4 Tbsp. dried mushroom Cilantro (?) Soak rice for 15 minutes. Drain. Soak with minimal water, barely covering rice. Cover and cook medium heat…
Read MoreSteamed Meat Patty
Courtesy of Arlene Cheng 1 lap cheong 1 asian pear 1 lb ground pork ½ cup chinese mushrooms 2 tsp cornstarch ½ tsp white pepper Pinch of turmeric Pinch of coriander Pinch dried ginger 1 Tbsp. cooking wine 1 Tbsp. soy sauce 1 Tbsp. water 1 tsp sesame oil ½ two salt Mince lap cheung,…
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