蛋餅 Dan Bing Taiwanese Egg Crepe!

We just came back from Taiwan and one of the boys favorite breakfast foods was Dan Bing! So, I found this recipe and gave a it a try. It turned out pretty good!

For the Crepe

1/2 cup flour

2 Tbsp. cornstarch

1 cup water

For the Egg

3 Eggs

1/4-1/2 tsp. salt, to taste

1/4 tsp. white pepper

Dash of Sesame oil

Chopped Green Onions

For the Sauce

2 Tbsp. Soy Sauce

1 tsp. Rice Vinegar

Chili Oil & Sesame Oil, to taste

Crushed garlic

Chopped green onions

Directions

1. Mix the flour and cornstarch together. Then add the water. Let it rest for 10mins.

2.  In the mean time chop green onions and garlic and put in separate small bowls. Begin to heat your non-stick or cast iron pan to medium low heat. Make the sauce. 

3. For each crepe, in a bowl beat one egg with 1Tbsp of green onions, a dash of sesame oil, and a pinch of salt and white pepper. 

4. When your pan is heated oil it add about 1/2 cup of batter to the pan swirling as you do to coat the bottom (lifting and tilting the pan works best if you don't have a crepe spreader). Cook for 3-5 min until the top has set. 

6. Flip the crepe over and add the egg mix to the top spreading it over the crepe keeping most of it on the crepe. Cook until the egg is just about set and then flip to the other side.

6. Cook for 10 seconds or so.

7. Flip the Dan Bing onto a plate or cutting board, egg side up. Roll it and cut into sections. Grab your dipping sauce and enjoy!!

Simple Sesame Noodles

The Fish Fam said these noodles were pretty good. One of my kids tried a tasted and said, "Yum, this tastes just like seaweed salad!"

Yes, they liked it, but the husband said maybe next time don't do spaghetti noodles.

I was thinking the same thing. I'll have to try flat rice noodles or some other Chinese noodle. But this recipe was quick and simple. I also added leftover shredded chicken.

Simple Sesame Noodles

By Pioneer Women

• 12 ounces, fluid Thin Noodles, Cooked And Drained
• 1/4 cup Soy Sauce
• 2 Tablespoons Sugar
• 4 cloves Garlic, Minced
• 2 Tablespoons Rice Vinegar
• 3 Tablespoons Pure Sesame Oil
• 1/2 teaspoon Hot Chili Oil
• 4 Tablespoons Canola Oil
• 4 whole Green Onions, Sliced Thin

Whisk all ingredients (except noodles and green onions) together in a bowl. Taste and adjust ingredients as needed.
Pour sauce over warm noodles and toss to coat.
Sprinkle with green onions and toss.
Serve in a bowl with chopsticks. Yummy!

Fried Rice Nori Wraps

My little 許家庭 Xujiating could eat this for breakfast, lunch, and dinner. They love it and I love to be able to just throw together whatever I have in the fridge that needs to be used! Easy peasy. 

But of course, as in anything moderation is best! Here's what I used Leftover...rice, small baked chicken, some organic frozen veggies mix, and fried egg, seasoned with soy sauce, sesame oil, and ginger. 

Then use some Nori to wrap it up or slice it. The health benefits of Nori or seaweed are so good! Being that it's a sea vegetable it's filled with tons of vitamins and minerals, such as iodine. Read up about it here and here.

To seal the seaweed just get your fingers wet and run along the edge of it and gently press it closed. 

Enjoy :)

Hawaiian Teriyaki Chicken

This is probably The Fish Fams most favorite dish, I always hear how AH-MAZ-ING it is!

Ingredients

3   lbs. chicken thighs and/or drumsticks
1   cup  soy sauce Aloha Shoyu is best!
1   cup  water
1   cup  brown sugar
3   big   cloves of minced garlic or garlic press is best!
1-1.5in. ginger root, microplaned/zested is best!
1/3-1/2 cup green onions, chopped

*Chicken thighs are the best because the fat in the meat will add much more flavor. Also, skinless thighs or drumsticks is best. If you get them with the skin on pull it off or pull the skin back to the marinade touch the meat.

Directions

-In a gallon size ziplock bag combine the water and soy sauce. Add brown sugar and dissolve it in the liquid. Add the ginger, garlic, and green onions (you can always do more or less to your liking.) Lastly add the chicken, which I like to poke with a fork so more of the marinade gets into the meat. 

*These Baggy Rack holders make it so easy to pour all the ingredients into the gallon bags with no spills...

-Marinade the meat for at least 24hrs. or up to 3 days. Place the ziplock bag in the pan you will be baking in. 

-After marinating the meat, you are ready to cook it! I pour all of the chicken and marinade into the pan and bake it in the oven at 375deg. for 45mins to 1hr. The meat must reach an internal heat of 165deg. So, it just depends on how your oven cooks. You can also grill it if you have a grill, keep pouring the sauce over to keep it more moist.

-Strain the sauce and use it to pour over the rice. (My family can't go without the sauce over their rice)

*If you have the Aloha Shoyu soy sauce then definitely use that! Kikoman tends to be really salty, so use the reduced sodium or less of the regular Kikoman and a little more water. But, that depends on what you like!

*You can also serve this with coconut rice, which makes it even better!...

-I love using Jasmine rice.

-First wash, rub, and clean the rice. Until the water runs more clear than cloudy.

-Drain all the water out and put it in the rice cooker.

-Get a can of coconut milk and then add water, to equal the 1/2cup more liquid need to cook rice. 

  Ex) 2 cups rice you'll need 2 1/2 cups coconut milk and water combined. 

Then enjoy the divine smell of coconut rice!!!

*I always make a pot of plain rice and a pot of coconut rice, so people can choose what they want.

Enjoy!

Udon Noodle Dish

My husband said this was one of the best noodle dishes he's ever had.

Ha, I'm not so sure about that. But, he definitely lets me know what is good, great, or awesome. Or what is just okay, mediocre, or maybe I shouldn't make that again. Luckily, "maybe you shouldn't make that again" has been rare.

I got the recipe here, but as usual changed it up a little bit.

All the sauce sunk to the bottom of the bowl, so it doesn't look as good as it really should. 

*Which I will eventually get a better picture up sometime.

Just make it and try for yourself....

Ingredients:

- 1 T Oil for frying

- 2-3 cloves of garlic

- Small Onion

- 7 oz Mushrooms

- 1/2 tsp. fresh ginger or 1/4 tsp. ground ginger or to taste.

- Salt & White pepper to taste

- Tofu 1 pkg

- 1/2 Chicken stock

- 3 T Soy Sauce

- 1 tsp Sesame Oil

-18 oz Udon Noodles

- 1 head of Broccoli

Directions:

1.  Chop/mince garlic, onions, and mushrooms.

2.  Peel and grate ginger if you use fresh ginger. 

3.  Heat oil in pan. I used Avocado Oil.

4.  Add the garlic first and let it infuse in the oil 15-30 sec. don't let it burn.

5.  Add fresh ginger or sprinkle ground ginger all over.

6.  Add onions next and sprinkle salt over them while they saute.

7.  Add mushrooms. Stir-fry for a few minutes.

8.  Add the stock, soy sauce, sesame oil, tofu, and green onions, and simmer.

9.  Cook the udon noodles in a pot of boiling salted water for 1 minute. 

10.  Drain and add to the skillet. 

11.  Stir-fry over high heat until heated through. 

13. Steam broccoli florets and add to dish.

*The tofu and broccoli soaked up a lot of the sauce so I made more sauce, but the second time I added 1 tsp cornstarch to thicken it a little bit. If you use cornstarch to thicken just make sure you add it to the cold chicken stalk and mix, then add to pan, and stir it around.  

*Also, gauge your timing with boiling the udon noodles and steaming the broccoli. If you don't want to be waiting for them to cook and add to the dish. 

  

凉粉 Liángfěn

Chinese cold noodle with soy sauce/vinegar/sesame oil/garlic and peanuts. A friend from China made this and brought a plate full over...my husband says, "太太 Tai Tai! Learn to make me good Chinese food!" Ummm, I wish I could, it's hard to get the sauces just right! He knows what good Chinese food is since he practically grew up in Taiwan. I have much to improve on! Thanks 王晓莉 Xiaoli!

Here's the best recipe I found for this....My Cooking Hut: Cold Mung Bean Noodle