When you have the Rotisserie Chicken

When you have the Rotisserie Chicken

One would never get tired of this chicken salad as the side dish for every meal.
Since our young days, every Chinese restaurant has this on its menu, since Myanmar love spicy and sour food. We seldom make this at home since it is also easy to make it as the appetizer. As rotisserie chicken is easily available, we can use it to transforms into cashew chicken salad for the chicken salad sandwich. Or into many Asian flavored dishes to make it as an easy meal.

As a mom, I always need to think of how to make an easy and delicious meal for the family. I could say that this is not true only for me, but for all the moms in this world who take care of their families, being as a mother. This rotisserie chicken has become very handy since we arrive in America. Since the price also a little cheaper than raw chicken sometimes, why not choosing the win-win situation by cutting down the price and also the cooking steps.

Sometimes my mom friends from other countries also shared different recipes in many other ways too. This recipe that I am sharing is the Chinese style but cold salad which can also be packed as the summer salad to enjoy with rice for family picnics ( suppose to be in cooler ( Icebox) ).
It has Chili, soy sauce and lime juice, thus giving it a little kick for everybody's taste bud and appetizing too. I always make this salad with some portion of dark meat every time I bought Rotisserie chicken from Deli. However, In this recipe, I used steamed chicken because I wanted to start from scratch. No brainer, we can easily make with rotisserie chicken meat for busy families.

Sour and Spicy Chicken Salad ( 2-3 Serving)

 Steamed Chicken ( Step 1)

 Ingredients

1/2        Chicken ( cut into pieces ) ( both dark meat and white meat)
4 sliced  Ginger
1 tbsp    Light Soy Sauce
1/2 tsp   Salt
1/4 tsp   Black pepper

Dressing ( Step 2)

1 tbsp  Crushed red pepper chili flakes
1 tsp    Red chili powder
4 tbsp  Canola oil
3 tbsp  Chopped Garlic
1/2 cup Cilantro (rough chopped)
1 tbsp   Light Soy sauce
1 tsp    Sesame Oil
1 Count Lime
6-8 count Lettuce leaves ( any kind for garnish)

Instructions

1. In the pan, add chicken pieces and all the ingredient from Step 1. Then add enough water to cover the chicken.
2. On the stove top with medium-high heat, boil that chicken for 15 minutes till rolling boil.
3. Turn down the heat and cook for 10 or 15 minutes to make sure the chicken is thoroughly cooked.
4. While chicken is cooking, make the chili oil, in the skillet on the stove top, add oil with medium heat fry both chili flakes and powder for 5-10 minutes till fragrant.
( Note: making chili oil: frying the chili powder and chili flakes can easily burn. To avoid this mix the chili powder and chili flakes in a bowl with 1or 2 tbsp of water then fry.
5. When the chicken is cooked, take out the meats from the bone and slice into thick pieces. Set aside in a bowl.

Making Dressing

6. In the mixing bowl, add 2 tbsp of fried chili oil from step 4, Then add the rest of the ingredient from step 2  (Chopped garlic, lime juice, soy sauce, 1/4 cup of chopped cilantro, sesame oil) then mix it thoroughly. ( We may add 1 tsp sugar but this is totally optional)
7. Pour the dressing onto the sliced teamed chicken pieces then mix and taste. We may add salt or lime according to our own taste.
8. On the serving plate, lay the prewashed lettuce leaves and put the mixed chicken salad on top, sprinkle the remaining cilantro for the final garnishing touch.
9. We may layer the thinly sliced tomato pieces around the salad, just to add color.
10. Enjoy with either brown rice or white rice to your preference.

Steam Duck and Pickled Mustard Leaves Soup

Steamed Duck ( Double-Boiled Duck) with Pickled Mustard Leaves Soup

As The Chinese New Year is in the first week of February this year, I remember the days when we used to pray with a big feast to celebrate the new year as my father of Chinese Ancestry. It must have been a miracle that night when my mom dreamt about an old Chinese guy she never met before. In her dream he asked " Dear daughter, may I have some stir fry Noodle with pork?". My mom had never seen her father-in-law because my dad once told me that my grandpa passed away when dad was ten years old.

So my father showed her a very old, faded photograph of his father. My mom was shocked and said yes he was the man in her dream. Starting from that day we had celebrated the Chinese New Year by praying with a big feast at home in Myanmar. When we move to this country, we do not uphold the cultural and spiritual related pujas but pray every day in our prayer room at home. Even our Mom told us that it might be a hassle, and said: "please remember to pray and recite our Buddha's teaching though, which may be enough".

This double boiled duck soup is also a great accompaniment for Chinese dishes, as the sour flavor of pickled mustard could lighten up the rich and sweet Chinese food.
We may also make the doubled boil duck with wonton noodle by using this duck too. It is also a good nutritional dish for sick patients to stimulate their appetite as well.

I made pickled mustard leaves this year as I got fresh greens from the farmers market. It turns out to be perfect, flavorful, homemade pickled mustard leaves without preservative.
But we could also buy easily from the Asian grocery store here.

Steamed Duck (Double-Boiled Duck) Soup  with Pickled Mustard Leaves

 ( 5-6 Serving)

Ingredients

1 count  Duck ( thawed and cut into pieces as preferred)
1 bulb Garlic  ( Or 10 Cloves of garlic)
2 Tbsp Sliced ginger
2 Tbsp Light Soy sauce
1 tsp   White pepper
1 tsp   Black pepper
2 tsp   Salt
1 tsp Sugar
2 count Roma Tomatoes ( Cut into big cubed )
4 count green Chili ( Sliced half to each chili)
1 box   Medium firm tofu ( optional: cut small cubed)
1 pack  Pickled Mustard ( about 10 oz) ( or 2 cups cut pickled mustard)

Instructions

1. In the steel bowl, add chopped duck pieces, ginger, pepper ( both white and black), garlic ( pounded lightly), soy sauce and salt then mix thoroughly.

2. Put this marinated meat into a big ceramic bowl and cover loosely with aluminum foil.

3. In the 8 Qt soup pot or dutch oven, add water about 4-6 inches high then put this bowl in the middle. ( Note: water level should be lower the hight of the bowl. So the boiling water won't get into the bowl).

4. Cover the pot and boil for 2 hours with medium-high heat on the stove. Occasionally check the water level in the pot, if it is low we may need to add 2 cups of water at a time.

5. After two hours of cooking time, test the meat is fork tender, then we turn off the stove.

( Note: To cut down the cooking time, we may use the pressure cooker by following the same procedure. It can be cooked within an hour.)

Making soup

6. In the 8 qt soup pot, add 3-4 cups of water ( chicken broth) and let it boil with medium-high heat.

7. When it boils, add the doubled boiled cooked duck, then add chopped pickled mustard, tomato and halved green chili altogether.

8. Cover and let it boil then simmer for 30 minutes. Then test the mustard leaves to make sure they are soft.

9. Then cut tofu into the pot and let it boil again for 15 more minutes. ( We may omit  tofu, it is optional )

10. Taste the soup, we may add salt to our own taste.

( Note: If we need the more sour taste, add more tomatoes or vinegar to adjust the taste.)

Nopale Cactus

The Vegetable that can grow in Upper Burma

When I arrive in the United States, I found one vegetable with some prickly thorn on the shelf of the groceries. I didn't know that it was edible, later I found out that vegetable has the same taste as my mother cooked when we were in Burma. But the shape is different. It is called "Tazaung Chin" in Myanmar. It must be grown organically in the wild since it is not that popular in the market.

In my childhood memory, this plant was grown as an ornamental landscape plant in the Military Children Hospital compound.
Mostly I could remember it as a decorated ornamental landscape plant. I tried to find out how good this vegetable for eating. Also, some cacti have very good nutritional and medicinal values in themselves.

Also, some cactus has very good nutrition and medicinal value themselves.

This cactus species is called Nopales ( in Spanish) pad here.
In Mexico, numerous dishes of authentic Mexican food are cooked with Nopales pad. It has strong antioxidants and may help support the immune system and detoxification. It also has the power of healing wounds, cuts, and fractures. I also found out that it can reduce the blood sugar level too.

Because of its great value, it is grown, harvest and export to North America.
In America, some home in Arizona they grow this plant as an ornamental plant also used as an edible vegetable. Bunny ear cactus which is similar species to Nopales cactus also named as prickly pears cactus.

I think the geographical conditions in Myanmar will also be able to support the growth of Nopales Cactus.

 Some stores sell this vegetable as it is, with thorn. I hate to cut out these thorns so I didn't cook frequently. Later I found out that, cleaned and ready to cook packs are sold at the  Mexican grocery stores in Califonia. I was so happy and I cook this vegetable in Myanmar way as my mother made for us as olden days.

Nopales Cactus Stir Fry ( 2-3 Serving)

Ingredients

3 cups     Sliced ( cleaned Nopales Cactus)
6  count  Deveined and butterfly Shrimp  ( marinate with a pinch of salt)
1 onion   Thinly Sliced
3 garlic   Thinly Sliced
3 tbsp     Canola Oil
1 tbsp     Fish Sauce
2 count   Chopped Green chili ( or Jalapeno Pepper)
1/2 tsp    Turmeric Powder
Salt to taste.

Instruction

1. On the stove top, put the large skillet or Chinese wok with medium-high heat.
2.  Add oil then add onion, garlic, and turmeric powder together and stir.
3. When the onion and garlic are fragrant and translucent, add the seasoned shrimp.
4. Stir the shrimp and onion to mix it well then add fish sauce.
5. When all the shrimp, onion, garlic and fish sauce are blended in and becoming fragrant, then add the sliced cactus and stir to blend all the ingredients.
6. We may not need to add water because of its rich water content. Cover the skillet and cook till all the water evaporated.
7. When all the water is gone and add the chopped green chili to add a little heat and flavor. (It is optional adding the green chili.)
8. We may add a pinch of salt to taste and stir for 3 more minutes.
9. It is a fast and easy vegetable side dish option to pair with any meat curry too.

Spicy Smoked fish Condiment for any Occasion

Spicy Smoked fish Condiment for any Occasion

This is my mother's family recipe that she learned from her mother's homemade chili garlic recipe. My mom often told me about the story associated with this food that her mom made. At that time, she was little and the country was still under British rule. The delta area where she lived was not really safe because rebels robbed around the small towns. When they came, some families hid in their own secret places and stayed quiet. Once, my grandma was cooking that spicy smoked fish, the rebels came. They ate all of this spicy smoked fish with Chili, which my mom guessed made them happy and so spare them from damaging their home and taking their life belonging.

One sweet memory of summer also related to this recipe.  We used to travel to Mandalay in upper Burma, Which has Burmese culture, heritage sites and pagodas to visit. My mom cooked this dish to eat just with rice even though my father always appreciated a variety of homemade food. It was really spicy and the most memorable food and the trip that we had.

My mom always had this dish as a handy side dish to enjoy with fried rice for breakfast. Sometimes our dad had dinner for his business meetings, my mom made the rice salad with just plain Jasmine rice to mix with that spicy dish. Since that day, we knew that my mom spoiled my dad so bad and dad spoiled my mom like a baby too.
For us, these supper times remain as fond memories as times go by.

Since I arrived in this country, smoked fish draw my attention related to good food, especially lake trout which taste great and would make the local substitute ingredient. But in my recipe, I used the Burmese dried smoked Asian catfish.
Lots of garlic and crushed chili peppers make this dish more appetizing with white rice.

Spicy Smoked fish with Chili and Garlic ( 6-8 serving)

Ingredients

1 cup    finely chopped garlic
1 cup    finely chopped smoked fish
3 Tbsp  Crushed red pepper
2 Tbsp  Chili powder
1 tsp     Turmeric Powder
3 Tbsp  Fish sauce
1 cup    Canola oil
1 tsp     Salt ( to taste)

Instruction

1. Soaked the dried smoked catfish ( about 5-6) depend on the sizes for 1-2 hour.
2. When the dried fish is softened, remove the bone and head, then break into small pieces and chop further into fine pieces in the chopper.
3. Mix the crushed red chili pepper and chili powder with a few spoons (about 2-3 tbsp) of water and mix.
4. In the Asian wok on the stove top with medium-high heat, add Oil and heat up.
5. Add garlic and turmeric powder and stir till fragrant. Add Chili and mix it well.
6. When the chili and garlic are mixed and fragrant ( stirring about 3 min), add the finely chopped smoked fish then stir.
7. Add the fish sauce and stir not to burn the chili. ( Adding salt is optional depends on your  taste)
8. Keep stirring till all the ingredient are well mixed and fragrant ( about 5-10 mins). Then it is ready to serve with white steamed rice.
10. We may squeeze fresh lime juice(to taste) into the rice while mixing the rice salad.

( Note: Mixing the rice salad: In the Bowl, add a cup of steamed rice and 1 tbsp of this spicy chili-fish, then mix with hand or spoon add some splash of lime juice ( about 1/2 tsp.)

Savory Burmese Pancake

Savory Pancake in Myanmar Version

Most of Myanmar rice powder related snacks are savory and delicious in their own way.  In some, the rice powder batters are mix with urad dal and fermented overnight. This makes the batter like the fluffy texture like the pancake. Rice is also the Asian countries' favorite grain and the daily meal.

In Myanmar, it is quite common for most countrymen to have rice with steam Vatana beans for breakfast and well appreciated. This bean is nutritious, low calorie and a good source of fiber. We did a lot of dishes with steam bean as I mention it before. As we usually get a long holiday for the Christmas season, this pancake recipe is fun to make at home for the family and is a good change from the daily routine of eating bread.

For this pancake rice batter, I tried to make with actual rice grain and urad dal soaked overnight. Then I ground them into powder then ferment overnight to make the batter fluffy.
We could also use the buttermilk pancake batter and add this savory ingredient which would taste good too. Flavor and texture may be different on the use of rice flour or wheat flour.

We could store this batter for at least 3 to 5 days in the fridge for the future use.  It is also a great snack option for children after their school.

Savory Pan Cake with Vatana Bean (2-3 serving)

Ingredients

1 cup     Rice
1 cup     Urad Dal
2 tsp      Salt
1 cup     Steamed Vatana Bean
1 tbsp   Ginger Juice
1/2 cup  Finely Chopped fresh cilantro
1/2 cup  Finely Chopped fresh spring onions
2 Tbsp   Toasted sesame seeds
1/2 Cup  Fresh grated coconut flakes
2 Tbsp   Canola oil

Instructions

1.  In the clean and dry bowl, add rice and Urad Dal as the ratio above, add water and soak overnight.

2. In the blender, add all the rice and water together and then grind till smooth. We may add a cup of water ( pour 2-3 tbsp water at a time) to make the grinding process smooth.

3. When everything is ground into smooth powder texture, pour the batter into the dry bowl and cover with strainer or cheesecloth. Put this bowl in the oven for one night to start the fermentation process.  Please don't forget to turn on the oven light.

4. Next morning, you may see some bubbling foam on top of that batter. It means the batter is ready to make the pancake. otherwise, we may need to leave it in the oven one more night. But in hot and humid countries, we can just leave it on the counter one night to ferment. ( Oven light process is only for the cold place like Minnesota where I stay.)

5. When the batter is ready, add salt, ginger juice, spring onion, cilantro and mix it thoroughly.

6. On the stove top with medium-high heat, we may use the griddle or non-stick skillet rub the oil ( or butter) and pour 1/2 cup of batter, sprinkle 4-5 steamed Vatana beans on top and cover for 1 minute. Then flip onto the other side is golden brown. We may also brush the surface of the pancake to make it crispier.

7. Cook until both sides are a golden brown color. We may continue to make more pieces as we needed.

8. In the plate, add one or two pancakes, sprinkle ground toasted sesame powder and freshly grated coconut flakes will make the pancake perfect breakfast with tea or coffee.

( Note: We may also add 1 tsp of toasted sesame seed in the batter. It is optional. )

Beef-up to the Sweet Memories

There may be a lot of sweet memories for everybody. Some nice and beautiful thing stay in our heart with love and warmth. To earn these fond memories we have to build up with love and patience over time. From these, memories, a lot of vivid memories are related to food, one of which is the Beef. Might sound awful for vegetarian and some religious believers!

In my family, we do not have many restrictions when it comes to food, for daily living. To make the well-balanced diet. One funny thing about my college memories is that every morning I ask mom to add more food and variety to my lunch box to share with my friends. My mom joked, "This girl is in trouble with love."

My husband was my friend at that time and sometimes I felt sad to see him eating only stew beef tirelessly. This was his Dad's signature recipe and was also liked by his brother's friends. At that time his Mom was working as a civil servant ( Education Sector) was in England. Their Dad who worked in (Health sector) for the government was taking care of their children's daily meal. I admire every small single act of love within the family.

When I moved to Singapore after my marriage, our Mom packed her homemade authentic dishes such as fried beef with chili pepper, smoked fish with chili pepper which was our comfort food in another country. Also, precious and delicious food for us while we were away from home.

After I moved to the United State, I made some close friends through our children and my husband's work. Some friends from my husband's work were from Singapore. One winter the whole family fell sick with the flu. I made dry fried beef for them to eat with porridge. They ask me " How do you make those?". I said, " I just tweaked my mother's recipe of Love".

In our country and culture, most families send their kids to college and they usually pack the dry food option for their optional meal. This act of love passed down from generation to generation regardless of financial status. I always respect the single act of small kindness everywhere I go.

Dry Fried Beef with Chili Pepper

Ingredients

2 lb     Beef Sirloin ( cut in the big chunk, 4-5 inches cubes or Thick slices)
2 cup  Thinly Sliced Shallot
1 cup  Thinly Sliced garlic
3 Tsp  Turmeric powder
1 Tbsp Sliced Ginger
1 Tsp   Black Pepper
1  Cup  Canola Oil
1 Tbsp  Salt
2 Tbsp  Fish sauce
3 Tbsp  Dried Chili pepper flake
1 Tbsp  Chili Powder ( or paprika powder)

Instruction

1. In the 4 qt dutch oven, add the beef together with salt, 1 Tsp of turmeric powder, ginger, black pepper and add water about 2 qt. to cover all the meat chunks.

2. On the stove top, with medium-high heat, let this pot boil first, then simmer with low heat till all the water in the pan is at a shallow level. Then test the meat whether it is fork tender.

3. While the beef is boiling, on another stovetop heat oil in a wok with medium heat. When the oil is hot, add sliced shallot and garlic together with turmeric powder.

4. When all the shallot and garlic are golden brown, strain it from the oil and let it sit on the paper towel.

5. When the beef is ready, we could slice whichever sizes we want. But I prefer to shred with fork or hand ( if it is cooled down).

6. We may marinate with a little splash of fish sauce.

7. In the onion flavored oil used for frying shallot, fry the beef with medium heat till fragrant about 5 to 10 minutes. We may need to stir continuously. Transfer the fried beef to a cool and dry plate.

8. In the same pan, add a 2 Tbsp oil if there is no more oil left after frying the beef.

9. Heat the pan with medium-high, add Chili (a mixture of paprika and crushed dry chili pepper flakes with 1 tbsp of water) fry till fragrant but do not burn. It is easy to burn the chili flakes. Then add the fried beef and stir. Add the rest of the fish sauce and stir for 5 more minutes till fragrant. Then turn off the stove.

10. When the beef is cooled down, add all the golden fried shallot and garlic. We can have it with Jasmine white rice or bread sandwich. It can be stored in the fridge for at least one month.

( We may skip the chili part for a fried beef without chili option.)

Fried Shrimp Cheese Wonton

Another Version of Wanton named Crab Rangoon

Since I arrived in the US, I saw crab Rangoon wonton in the freezer aisle. I did not know what was in it. Later I found out that the stuffing consists of creme cheese and imitation crab sticks. Those imitation crab sticks are used in sushi and other seafood soups. Sometimes I love to have those as accessories in the salad or soup.

In Burma, The fried wonton we once had, has no cheese in it and just meat or shrimp.
But in the food courts of most American shopping mall, the creme cheese wonton is available in the Asian or Chinese eatery as an appetizer. I thought that if I made the shrimp with cheese wonton, it could be a delicious appetizer too.

I just want to experiment with a filling of a shallow-fried ground shrimp mixed with creme and spring onion can be good with tamarind chili sauce.
Most of the Burmese cooking does not use the vinegar or white wine. We use tamarind as the sour ingredient in authentic dishes.
It is also the fruit-based sauce which is not harmful, but good for your body.

Shrimp Rangoon ( Serve 5)

Ingredients

1    Cup     Peeled Deveined Shrimp ( About 10-12 Medium size shrimp)
1    Tsp      Salt
1/2 Tsp      Sugar
1    box      Kraft garden Vegetable Creme Cheese ( 8 oz)
1/2 cup      Thinly Sliced spring onion
1/2 Tsp      Black Pepper
1 pk           Wonton Wrapper
2  cups       Oil

Instructions

1. Chop the shrimp with a knife or chopper to get the finely chopped shrimp paste.
2. In the nonstick pan, add 1 tbsp olive oil into the pan and heat on the stove with Medium-high heat.
3. Stir the chopped shrimp into the heated pan and add salt and pepper. Cook till all the chopped shrimp pieces are separated, pink in color and also fragrant.
4. In the bowl, add the whole packet of creme cheese, sugar, chopped spring onion and cooked shrimp then stir and mix with the spoon or hand.
5. To prepare the wonton, place a half teaspoon of shrimp and cheese mixed filling into the wonton wrapper and seal the edges with the water-cornstarch mixture.
6. In the pan, add the rest of the oil and heat with medium-high heat and fry the cream cheese wontons that we prepared ahead of time.
7. Fry till golden brown. It is really a nice lunch or appetizer for dinner or parties.

(Note: We can make about 25-30 wonton pieces out of this shrimp cream cheese mix)