Steamy Kitchen fans! Ive teamed up with Blendtec to give away a gorgeous Blendtec Designer Series with Twister Jar Its the creme de la creme of blenders (worth about $500!)
Heres the deal. This giveaway is going to run differently, so pay attention!
Head over to Facebook and enter there.
There isnt a curry that I dont like. Well, as long as the spice level is is not outrageously crazy! This is a seafood curry that I made recently on television, and its a Caribbean Creole curry from the cookbook, Flavors of Belize (I made Habanero Beef Skewers from the book too).
I learned something new from cookbook author Tanya McNabb Caribbean Creole is different from Louisiana Creole! Their cuisine features lots of seafood and use of coconut, so this recipe for Coconut Curry Shrimp with Coconut Rice is a perfect example of a Creolean speciality.
Not only does the recipe take only 20 minutes to make (the rice takes 20 minutes, the curry really only takes 7 minutes), but the spice level is mild, perfect for kids too. The curry flavor comes from yellow curry powder and ground green cardamom, so its warming and comforting. Of course, you can add more chile sauce if you wish!
The shrimp can be replaced with sea scallops or chunks of fish (grouper would be fantastic). The television crew loved it so much that we ate the entire dish minutes after filming!
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Coconut Curry Shrimp with Coconut Rice
Ingredients:
For the Coconut Curry Shrimp
1 pound shrimp, peeled and deveined
2 tablespoons coconut oil
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1 onion, diced
1 cup green bell pepper, deseeded, diced
2 tomatoes, deseeded, diced
2 cardamom pods, crushed
1 tablespoon curry powder
1 teaspoon freshly ground black pepper
2 teaspoons hot sauce, to taste
2 cups seafood or chicken stock
2 cups coconut milk
2 tablespoons fresh cilantro, choppedFor the Coconut Rice
2 cups white rice
2 cups coconut milk
1 cup water
1 teaspoon saltDirections:
To make the Coconut Curry Shrimp:
In a large cast-iron pan or frying pan over medium-high heat, heat the coconut oil. Add the garlic, ginger, onion, bell peppers and tomato. Cook until tender, about 5 minutes. Add cardamom pods, curry powder, black pepper and creole pepper sauce and stir well. Add shrimp and saute for 5 minutes. Remove shrimp and set aside. Add stock and coconut milk to sauted vegetables and reduce over medium heat for approximately 10 to 15 minutes. Return shrimp to stock, add fresh cilantro and simmer for an additional 5 minutes. Serve on a bed of freshly cooked coconut rice.To make the Coconut Rice:
In a large saucepan over high heat, bring rice, coconut milk, water and salt to a boil, cover and simmer for 20 minutes or until liquid is fully absorbed and rice is fully cooked.
Congrats to Sam King who won the last iPad giveaway! Sam I emailed ya make sure you email me to claim your prize!
This giveaway is sponsored by me Steamy Kitchen see all those lovely ads to the right? Thats what pays for the iPads that I give away, so Im happy to do it. Thank you advertisers!
While Ive got your attention, lets talk about apps. My life now revolves around software which helps me organize, plan and entertain myself.
Here are some that Ive been enjoying this month:
Audiobooks.com- its like Netflix, but for audiobooks. Remember we used to call these Books on Tape!!!?? For $30 a month, you have unlimited access to their audiobooks. Instead of listening to music in the car, I listen to books. Im currently listening to Oogy, the story about the one-eared pit bull puppy who was rescued by a loving family.
Beep Boop- This has been a lifesaver for me as a parent trying to motivate my kids to play nicely, do chores, homework. They get a Beep! if they are good, and a Boop! if not. For our kids, we decided on 25 Beeps for the week = electronicprivilegesfor the weekend. Wanna see how well your kids wash dishes, empty the dishwasher, pick up toys? Get this app. Its free.
7 Little Words- Are you a word game junkie? This one is a cross between unscrambling and crossword. Youll get addicted.
Just enter below. For a bonus entry, subscribe to my YouTube channel, where I publish short recipe videos, mostly easy Asian recipes!
Love my giveaways? Please like Steamy Kitchen! I love ya back!
Giveaway Ends: 2013-05-26
Number of Prizes Available: 1
Max Entries Per Day: 1
OFFICIAL RULES: No purchase necessary to enter or win. Sweepstakes is open only to legal residents of the 50 states of the U.S. (and the District of Columbia) and of the country of Canada, who are physically located and residing therein, and who are 18 years of age at time of entry. Steamy Kitchen Recipes assumes no responsibility for late or misdirected entries due to SPAM, technological, or e-mail filtering issues or for prizes lost in transit. For this giveaway, entrants can enter the designated number of times per e-mail address per day. The use of any system, robot, agent, or software to automatically submit entries in connection with this Giveaway is prohibited.See rest of the Official Giveaway Rules.
Chinese dumplings are probably one of the most convenient and versatile foods to keep around.
1- They go from frozen to appetizer or dinner in just a few minutes.
2- You can pan fry/steam (like potstickers/gyoza), deep fry, boil or steam.
3- Theyll store in the freezer for months. Dumplings are my emergency food (unexpected hungry visitors!), midnight snack (shhhh.dont tell anyone) and my emergency dinner (crap!what can I make for dinner that takes 15 minutes?)
4- You can use any type of ingredient your little tummy desires. Shrimp, beef, lamb, tofu, mushroom, kale, spinach, carrots, etc. etc.
And if you make it a dumpling party where you invite your friends and family to fold up a crazy batch, its also entertainment 
I dont deep fry the dumplings much, but if Im frying up a batch of My Mothers Famous Chinese Egg Rolls (and heres a vegetable version), then we most definitely make double duty use of the oil to make Chinese Fried Wontons.
In this batch below, I used kale from the garden and ground turkey. But have fun, throw in whatever chopped vegetable that you like, whatever meat (or not) that you have on hand. Make up a big batch and save some for the freezer!
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Chinese Fried Wonton Recipe
Ingredients:
1 pound ground meat (chicken, turkey, beef, lamb, pork)
1 tablespoon grated fresh ginger
2 cloves garlic, finely minced
1 stalk green onion, chopped
1 tablespoon soy sauce
2 tablespoons oyster sauce
2 cups finely chopped kale (leaf only) or vegetables of your choice
1/2 cup water
1 egg
50 wonton wrappers, defrosted
cooking oil for fryingDirections:
In a large bowl, add the meat, ginger, garlic, green onions, soy sauce, oyster sauce, curry powder and kale and mix well to combine. To make the egg wash, in a small bowl, add the water and egg and whisk with a fork.
To assemble the wontons, place a wonton wrapper flat in the palm of your hand. If frying, add 1 teaspoon of mixture to the center of the wrapper. If boiling, add 1 tablespoon of the mixture. Dip a finger in the egg wash, and paint all 4 edges with the wash. Fold the wonton in half, corner to opposite corner to make a triangle. Seal tightly all around. Make sure there are no air pockets or holes in the wonton. Fold the longer two triangle points together and seal to make the wonton shape.
Place folded wonton on a clean, dry plate or baking sheet and cover with plastic wrap to avoid drying out. When wontons are all folded, you can store or freeze.
To fry wontons, add 1 to 1 1/2 inches of cooking oil to a wok or pot. Heat the oil until it reaches 375F. Add a few wontons to the oil to fry, turning occasionally until they are golden brown. Remove them to a draining rack placed over a baking sheet so they can drain excess oil.
To boil wontons, see the recipe direction 6 from the Pork and Spinach Wontons recipe.
TO STORE:
- If you want to freeze the wonton, place all the UNCOOKED wonton flat on a plate. Do not crowd. Cover with plastic wrap and freeze. Once the wonton are frozen, you can gather them up and store in freezer bag. This ensures that the wonton freeze individually (otherwise if the wonton froze and stuck together, it would be nearly impossible to cook.
- When ready to cook frozen wonton, they can go from freezer to simmering broth. Follow exact same cooking instructions. Since the wonton is frozen, it will take longer time for the broth to return to a simmer -- so it's self timing!
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My new cookbook is available for purchase now wherever books are sold!
You can also pick up a copy on Amazon for $13.98!
Chinese Egg Drop Soup is one of those dishes that can be made incredibly well as a warming start to a meal..or done terribly, horribly, no-no wrong. Theres an Asian restaurant near my house, not naming names but *cough* on 53rd Avenue *cough*, who serves Egg Drop Soup that has so much food coloring that it practically glows in the dark. In fact, when the server comes out with it, the lights flicker with a low *ddzzzzddzzz* sound due to the soups radioactive contents.
You know what I mean, right?
So let me show you how to make the soup right. Chinese Egg Drop Soup should be savory, soothing, a little warming heat from the white pepper. The eggs should be delicate, floating, whisper-thin silky strands. Do I have you craving for a bowl now?
This recipe is from Diana Kuans new book, The Chinese Takeout Book. Diana and I have not only gotten to know each other through blogging about Asian food (go Chinese sistahs!) but weve also shared a meal together early on, when she came to visit in Tampa. We also share the same literary agent (hi Janis!) and Im proud to share with you her recipe for Egg Drop Soup.
A note about ground white pepper: Buy it! Ground while pepper is lovely. Ignore anyone who claims it tastes strange. white peppercorn is basically a regular peppercorn, with the black outer coating removed. Its less pungent, and the effect is more of an all-over warming than hot. Plus, since its a powder, it dissolves well in soup (no harsh black flakes to bite on).
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Chinese Egg Drop Soup
Adapted from The Chinese Takeout Cookbook by Diana Kuan
You can use either dried Chinese black mushrooms or fresh shiitake mushrooms. If you use dried - soak them in water overnight or in very hot water for an hour. Drain, cut off and discard tough stems.
Ingredients:
6 shiitake mushrooms, thinly sliced
6 cups chicken or vegetable stock
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon grated fresh ginger
1/2 teaspoon salt (or to taste)
1/4 teaspoon ground white pepper (or to taste)
1 tablespoon cornstarch, dissolved in 3 tablespoons water
1 large egg
handful thinly sliced green onionDirections:
In a medium saucepan over high heat, add the mushrooms, chicken stock, rice wine and ginger and bring to a boil. Reduce the heat to a simmer and stir in the salt and pepper.
Add the cornstarch mixture to the simmering soup and stir until the soup has slightly thickened (enough to coat the back of a spoon).
In a small bowl, whisk the egg lightly with a fork. Slowly pour the egg into the soup in a steady stream while continuouslly stirring with a ladle. The egg should cook immediately Turn off the heat to prevent from overcooking the egg. Sprinkle the green onions on top and serve.
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My new cookbook is available for purchase now wherever books are sold!
You can also pick up a copy on Amazon for $13.98!
Chinese New Year begins February 10, 2013! The Chinese have a long list of superstitions of what to eat/not to eat.here are some of the most important!
Gong Hay Fat Choy!
From top left:
From top left:
See moreChinese New Year Recipes on Steamy Kitchen!
Thai Larb Lettuce Cups from my good friends Diane and Todd of White on Rice Couple
Dan Dan Mien from Jeannettes Healthy Kitchen
Jiaozi Dumplings- from my friends Nate & Mary Kate on Epicurious (who just came out with their Chinese cookbookFeeding the Dragon!)
Chicken Lettuce Cups-Nate & Mary Kate on Epicurious
Stir Fried Prawns with XO Sauce- Noob Cook
Stir Fried Leeks with Vegetable- Noob Cook
Chinese Almond Chicken- Appetite for China
Braised Bok Choy- Taste Hong Kong
Sichuan Wonton- Appetite for China
Steamed Pork & Shrimp Dumplings(Sui Mai) Flavor Explosions
Steamed Chicken in Lotus Leaf RasaMalaysia
Stir Fried Pine Nuts with Corn and Peas RasaMalaysia(dish means full of gold and jade)
Stir Fried Broccoli and Scallop RasaMalaysia(richness and abundance)
Baked BBQ Pork Buns RasaMalaysia
Soy Sauce Chicken RasaMalaysia(though serve your chicken whole & cut at table for Chinese New Year. Cooking a whole chicken or duck represents health carving it before serving would meant to cut your health)
Flank Steak with Fried Noodles- Food Network
Ketchup Prawns- Sea Salt with Food
Egg Dumplings- Show Shanti
Homemade Chili Oil- Show Shanti
Singapore Black Pepper Crab- Sea Salt with Food
Chinese Long Beans- Washington Post (long beans = longevity)
Chinese Almond Cookies Simply Recipes (beautiful, Garrett, just beautiful!)
Fortune Cookie Recipe Martha Stewart
Fortune Cookie Recipe video Cookbook Maniac (love her tips for fortune cookies)
Chocolate Fortune Cookies Martha Stewart
Vegetarian Buddhas Delight Epicurious
Orange Peking Duck recipe from Ken Hom, author ofKen Homs Top 100 Stir Fry Recipes
Sweet & Sour Pork recipe from Grace Young, authorBreath of a Wok
Buddhas Delight with Tofu & Brocooli- Cooking Light
Peanut Sesame Noodles Appetite for China
Soy Sauce Chicken- Appetite for China
Water Chestnut Cake with Ginger Appetite for China
Dragon Well Tea Shrimp Appetite for China
Dan Dan Mian Appetite for China
Stir Fried Noodles, Taiwanese Style Explore Hong Kong
Chinese New Year Cake- Asian Grandmothers Cookbook
Scallion Pancakes Tigers and Strawberries (perfect recipe. we made these many times)
Chinese White Cut Chicken Sunday Nite Dinner (serve your chicken whole & cut at table for Chinese New Year. Cooking a whole chicken or duck represents health carving it before serving would meant to cut your health)
Tea Smoked Duck Cooking Channel
Nian Gao Cake- Asian Grandmothers Cookbook
Shanghai Style Nian Gao Donna Cooks (rising higher each year This dish is a must for our table I love the soft, chewy noodles. This is also one of my Dads hometown dishes)
Stir Fried Shanghai Nian Gao mmm-yoso
Lions Head Meatballs NY Times (lion = strength; big round meatballs = family togetherness)
Fuscshia Dunlops Braised Pork Belly Cookbook Maniac
Chinese Walnut Cookies Lilys Wai Sek Hong
Paper Lined Cup Sponge Cake Lilys Wai Sek Hong
Dragon Cookies Lilys Wai Sek Hong (love this idea well make these dragon cookies w/my kids)
Almond Cookie Cresents Lilys Wai Sek Hong
Double Sided Gold Noodles Lilys Wai Sek Hong (one of my favorite noodles as a kid)
Steamed Pork Bun Recipe+how to fold Chinese buns video Christines Recipes
Braised Chinese Mushrooms Christines Recipes (easy dish to make, we always have whole Chinese mushrooms on CNY)
Egg Custard Pastry Christines Recipes (with a cheater crust! brilliant)
Stir Fried Glutinous Rice Christines Recipes
Stir Fried Broccoli with Fish Fillet Christines Recipes
Tomato Chili Prawns- Christines Recipes (shrimp = laughter and joy)
Butter Cookies Christines Recipes
Braised Chinese Mushrooms- Christines Recipes
Baked Coconut Cake Christines Recipes
Radish Cake Christines Recipes
This Sunday is Chinese New Year, the year of the s-s-s-snake! I havent fully researched what the forecast for the year will look like, but according to Chinese feng shui master, its best to wear a monkey around your neck to avoid getting bit by the snake. Here is a great infographic I created to show what to and not to eat:
Those crazy Chinese superstitions!
Along with celebrating Chinese New Year, Im also celebrating that Steamy Kitchens Healthy Asian Favorites debuting as the 1 Asian cookbook on Amazon! whoop! whoop! Did you get your copy yet?!
Well be enjoying these Vegetable Spring Rolls (or what I call Egg Rolls) on Chinese New Year they represent wealth and prosperity. As you can see, I tend to only believe in the Chinese superstitions that are beneficial.
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Vegetable Egg Rolls Recipe
Ingredients:
8 fresh shiitake mushroom caps or Chinese dried mushroom* caps, julienned
1/2 small cabbage (about 3 cups), shredded (napa or regular cabbage)
2 medium carrots, julienned
8-ounce can bamboo shoots, drained and julienned
cooking oil
2 cloves garlic, finely minced
2 teaspoons grated fresh ginger
1 stalk green onion, finely chopped
2 handfuls of fresh bean sprouts
1 tablespoon low sodium soy sauce
1 teaspoon dark sesame oil
1 tablespoon cornstarch
50 spring roll wrappers, defrosted
cooking oil, for fryingDirections:
*If using Chinese dried mushrooms, soak them in very hot water for 20 minutes to rehydrate. Cut off and discard the stem.
In a large saute pan or wok, swirl in 1 tablespoon of the cooking oil. Turn on the heat to medium-high and immediately add garlic, ginger and green onion, stirring frequently. By the time the oil is hot, add the mushrooms, cabbage, carrots and bamboo shoots.
Turn heat to high and stir-fry the vegetables for about 2 minutes. and then toss in the bean sprouts. Add in the soy sauce and sesame oil. Cook for another minute. Then spread the filling out onto a large baking sheet. Prop the baking sheet up on one side to allow any sauce or oil to accumulate at the bottom (and discard)
In a small bowl, whisk together the cornstarch and 1/4 cup of cool watert to form a slurry.
Place a wonton or spring roll wrapper on a flat surface, add 1 tablespoon of the vegetable mixture into a corner of the wrapper, and then roll the edge of the wrapper tightly around the mixture. Fold the two side corners towards the middle of the wrapper while continuing to roll up. Paint the top edge with the cornstarch slurry mixture and wrap tightly the rest of the way. Make sure all edges are tightly sealed. Place seam side down. Cover with plastic wrap to avoid drying out.
In a large wok or saucepan over high heat, add about 1-2 inches of cooking oil
Slide several egg rolls into the oil and allow them to cook for 2-3 minutes, turning them over a couple times, or until the wonton wrappers are golden brown. Remove the egg rolls to a cooling rack or paper-towel-covered plate to allow them to drain. Serve hot.
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My new cookbook is available for purchase now wherever books are sold!
You can also pick up a copy on Amazon for $13.98!
