Side dishes

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This is a good ice breaker for a party.  People will ask how did you make this because of the unusual coloring, like stained glass.  The flavor comes from all the Chinese spices.  You can make egg salad or even deviled eggs.

Ingredients:

1 dozen eggs

1 T vinegar

1 t salt

2 " piece of ginger, smashed

1/4 c black tea leaves

2 T Chinese 5 spice

3 whole star anise

1/4 c soy sauce

1/4 c sugar

2T Hawaiian  or coarse salt

1 cinnamon stick

String

Cheesecloth

Directions:

Put eggs in a medium sized pot and cover with water.  Remove eggs.  Bring water to a boil, add 1 T vinegar and 1 t salt.  Carefully lower eggs in water and bring back to a boil.  Cook 8 minutes.  Place eggs in icy water till cool.  Drain.  Gently crack each egg all over with the back of a spoon.  In a large pot, add 8 cups of water.  Make a spice bag by putting ginger, tea leaves, star anise and cinnamon stick in a 6"square of cheesecloth.  Gather and tie.  Add soy sauce, sugar and salt to pot, stir well.  Add spice bag and eggs.  Bring to a boil, simmer for 1 hour.  When done, discard spice bag, put eggs in a container and cover with the liquid.  Eggs may be kept in liquid for about a week.  To serve, carefully remove shells and cut in half lengthwise.

There are many ways to eat eggplant and this recipe has a delicious flavor with all the spices and sauces.  Because the eggplant is steamed, then stir fried with the other ingredients, you don't see the oil floating like in many restaurants.

Ingredients:

2 lbs long eggplant

1 T oil

4 large mushrooms, sliced

1/2 colored bell peppers, cut into sticks

4 cloves garlic, minced

1 T ginger, minced

1-2 fresh chili, thinly sliced (optional)

Sauce:

2 T soy sauce

1 T dark soy sauce

2 T oyster sauce

2 T vinegar

3 T brown sugar

1/4 c water

1 T fermented bean sauce

1 T cornstarch

1 T wine

Topping:

1 t sesame oil

3 green onions, chopped

Directions:

Slice eggplant diagonally into 3/4" slices.  Steam for 15 minutes.  Set aside.

Heat wok and add 1T oil.  Saute chili, ginger, garlic, mushrooms and peppers.  

In a small bowl, mix sauce ingredients, then pour into the veggies.  Cook for about 5 minutes.  Add eggplant and cook until well combined with the veggies.  Plate and top with sesame oil and green onions.

Shingiku is a type of edible Chrysanthemum green that is very delicious.  It has a slight hint of chrysanthemum taste and cooks very fast.  It is also known as Tong Ho in Chinese.  It is sauteed with soy sauce and sesame seeds and oil.  Eat it with poultry, meats or seafood and hot rice.  It is only sold in Chinatown and not all restaurants have this on their menu.

Ingredients:  

3 T roasted sesame seeds

1 1/2 t sugar

1 1/2 t soy sauce

1 1/2 sesame seed oil

1 bunch shingiku

Directions:

To make sauce:  Grind seeds in a mortar, coffee grinder or mini food processor.  Add sugar, soy sauce and sesame seed oil.  Put in a bowl and set aside.  Wash and cut shingiku into 2-3" pieces.  Blanch in boiling water 1 minute.  Drain and put in ice water to stop cooking.  Squeeze out water.  Add shingiku  to the sauce and mix well.  Arrange on a serving plate.

These are made with soft boiled eggs that can be cut to show the bright runny yolk.  They are soaked with a mixture of soy sauce and other ingredients to give a golden brown exterior and is slightly sweet.  You can eat it as is or use it to top noodles, plain or fried rice.

Ingredients:

6 eggs

1 t salt

2 t vinegar

Sliced chilis-jalapeno, Thai, serrano, etc

2 stalks green onion, sliced

3 cloves garlic, minced

1/4 c water

1/4 c soy sauce

3 T sugar

1 t toasted sesame seeds

Directions:

Add salt and vinegar to one quart of water.  Bring to a rolling boil and gently lower eggs into water.  Cook exactly 6 minutes.  Transfer to a bowl of icy water and cool completely.  Peel carefully.  Mix the rest of ingredients in a small bowl, dissolving sugar.  Place eggs in a small container and pour sauce over.   Refrigerate one or two days, turning to color all sides of the eggs.  Slice in half lengthwise and place on noodles or rice.

Jai is a healthy vegetarian dish made from dried, canned and fresh ingredients.  There may be as many as 20 items but my recipe has 15.  You can add less, there's no  set amount.  Restaurants and shops only put a few things but the flavor is not the same.  Some people even add dried oysters and meat but that is not the norm.  I like the addition of dried bamboo shoots but my family complains of the smell.  It also takes a long time to boil and soak over several days if they are very dry.  For true vegetarians, you can substitute another sauce similar to oyster sauce.  This dish is usually served for Chinese New Year and it is also known as monk's food as monks are vegetarians.

Ingredients:

2 T oil

Small handful of dried black fungus

6-8 medium dried mushrooms

2 dried bean curd in sticks or knots (fu jook)

Small handful lily flower (gum choy)

2 bunches of long rice (Chinese rice vermicelli or mung bean threads)

Small bunch hair fungus (faht choy)

1 c gingko nuts (white nuts or bahk go)

6 small squared of fried tofu (aburage in Japanese)

1 1/2 lbs  Napa cabbage (wong bok)

3 T red bean curd in wine (nahm yue)

3 T ground bean sauce

3 T oyster sauce

1 T sugar

1 small can water chestnuts

1 small can bamboo shoots (10 oz)

1 can button mushrooms (13 oz)

6 fresh arrowroots (see gu)

1/4 lb Chinese peas, destemmed and strings removed

6 red dates (hoong jau or jujube)

Directions:

Soak, clean and wash all dried ingredients separately-fungus, mushrooms (discard stems and cut if too big), bean curd, lily flower, long rice, hair fungus.  Slice water chestnuts, cut up bamboo shoots and arrowroot.  

Heat oil in a large pot.  Stir fry fungus,  mushrooms, bean curd and lily flower.  Add long rice, hair fungus, gingko nuts, tofu and cabbage.  Mix well and add water chestnuts, bamboo shoots, button mushrooms, arrowroot, peas and red dates.  Toss  and add red bean curd, ground bean sauce, oyster sauce and sugar.  Add 1 quart water, but may need more if too dry.   Stir well till everything is combined.  Cook for 30 minutes and adjust seasonings if need more.   Serve hot.  Freezes well.

Choy sum is a popular cabbage among the Chinese.  It is a leafy green vegetable, part of the mustard family.  The taste is mild and is not bitter.   In Cantonese, it means heart of the cabbage.  The more mature cabbage has edible yellow flowers.  In Hawaii, almost all restaurants list this on their menu.

Ingredients For The Cabbage:

1 bunch choy sum

1/2 t salt

Ingredients For The Crispy Garlic:

6 T oil

1/4 c garlic, minced

Ingredients For The Sauce:

1/4 c water

1 1/2 T oyster sauce

1 t sugar

1 t sesame oil 

Directions For Cabbage:

Wash cabbage and cut in half to separate stems from the leafy tops.

In a large skillet or wok, add about 2 - 3 quarts water and bring to a boil with salt.  Add stems first and push down in water.   Cover and cook for 1 minute.   Turn stems over and add leaf tops and cook another minute.  Remove cabbage, shaking out water and place on serving plate, stems on one end and leaves on other end.

Directions For The Crispy Garlic:

In a small skillet, heat the oil till hot.  It is ready when bubbles form around the bottom of a wooden chopstick that is inserted standing up in the oil.  Add garlic and stir till golden brown.  It will only take a few seconds.  Immediately remove from stove and pour contents into a small wire strainer and collecting the oil into a small bowl.   Spread garlic on a paper towel lined plate to cool.

Directions For The Sauce:

Put 1 T oil from the garlic into the same skillet.  Heat and  add water, oyster sauce, sugar and sesame oil.  Mix for a few seconds till slightly thickened.  Drizzle sauce over choy sum and sprinkle some crispy garlic for garnish.

Keep excess oil and garlic in a jar, keep at room temperature and use for stir frying or other cooking.

Swamp cabbage often grows in streams and any place where there's lots

of running water.  The stems are hollow and allow the seasonings to penetrate the cabbage.  It is crunchy and cooks very fast.

Ingredients And Directions for (Hahm Ha)

1 t oil  

1/3 of a 2 lb bunch of oong choy, washed well and cut into 3 inch pieces 

2 cloves garlic, smashed 

1 t shrimp sauce (hahm ha)

1 t soy sauce 

Directions:

Heat skillet on high till almost smoking.  Add oil and swish around evenly.  Add garlic and saute few minutes till slightly brown and fragrant.  Add cabbage all at once.  Stir fry till cabbage is soft and wilted (5 minutes or more).  Make a well in the center of the pan and add shrimp sauce, gradually mixing in cabbage.  Drizzle soy sauce over and mix well.

Ingredients And Directions For Fermented Bean Curd: 

1 t oil 

1/3 of a 2 lb bunch of oong choy, washed well and cut into 3 inch pieces

2 cloves of garlic, smashed

1 T fermented white bean curd 

1 t sugar 

Directions:

Heat skillet.  Add oil and swish around evenly.  Saute garlic and add cabbage.  Cook till soft and limp.  In center of frying pan, add fermented bean curd and sugar.  Mix everything and cook another 5 minutes till well blended. 

Ingredients And Directions For Burmese Style: 

1/3 of a 2 lb bunch of oong choy, washed well and cut into 3 inch pieces 

1 T oil 

1 t turmeric 

1 T garlic, minced

1/2 c onions, diced 

1 c tomatoes, diced 

1/4 c tamarind pulp, soaked and pushed through strainer (discard pulp)

1/2 c water

Directions:

 Heat a medium sized saucepan.  Add oil and swish around.  Saute garlic and onions with turmeric about 5 minutes.  Add tomatoes, tamarind pulp and water.  Stir well and cook 20 minutes.    

 This recipe is quick and easy to make and only takes a few minutes. It can be used as an appetizer, side dish or can be part of a light meal. Even children can be taught how to make this.  

Ingredients: 

1 pkg soft or silken tofu 

2 T minced ginger

1/4 t sesame oil 

2 T soy sauce 

1/2 c chopped green onions

1/4 c furikake  

Directions:

Open tofu box and drain. Transfer to cutting board and cut tofu in half crosswise. Cut into 20-25, 1 1/4 " cubes. Transfer to a serving dish. Mix soy sauce, ginger and sesame oil together. Pour sauce evenly over tofu. Spread green onions over. Sprinkle furikake over. Ready to serve. 

This is a popular appetizer sold everywhere in Vietnam and can be bought in fast food shops, Vietnamese restaurants and even at craft fairs in Hawaii.

They are easy to make with simple ingredients.

 Ingredients: 

 8 1/2" round rice wrappers 

1/2 lb shrimp (20/25), peeled and deveined

 Iceberg, leafy or Romaine lettuce, broken into pieces 

1 c fresh mint leaves 

1 c fresh Thai basil leaves 

1 pkg Wai Wai rice noodles or any thin rice noodles (17.5 oz) 

1 pkg bean sprouts (9 oz)    

Directions: 

Soak 1 layer of noodles for 1/2 hour till limp.  Boil 2 c water and put noodles in till soft (about a minute).  Drain and set aside. 

 Boil 1 1/2 c water and cook shrimp a few minutes until they just turn pink; do not overcook. Drain and cool.  slit in half lengthwise, put together as one shrimp and arrange on plate.  Fill a large round pan 1/2 way with water and set aside. Cover work surface with plastic wrap for ease in cleanup.  Place all ingredients in an arc around you, leaving space in center for wrapping. Dip one wrapper in water, just to wet each side.  Place on plastic wrap,  In center of wrap arrange 2 half shrimps pink side down crosswise, place lettuce over, then some rice noodles, bean sprouts, mint and basil.  Carefully roll forward twice as tightly as possible, fold each end to center, then continue rolling till the end.  Shrimp may shift and you may have to reposition.  Another way is to place the shrimp on the wrapper after adding herbs.  This way the shrimp won't shift and you can really see the shrimp in the finished product.  Place finished rolls on a platter, seam side down.  If skins burst some, cut a piece to fit, overlapping and pressing to seal.  You won't notice the double wrap too much.  Place on platter.  Some water may be rubbed on if it sticks or damp paper towel strips may be place in between.  If you're going to store it for awhile, wrap each roll in plastic wrap, then each person can unwrap his own.  Eat with dipping sauce.  

Sauce:

1/4 c hoisin sauce 

1/3 c peanut butter, smooth or chunky

1 t garlic, minced 

1 t sesame oil 

1 T lime juice 

1 t Vietnamese chili garlic sauce 

1/4 c water 

Whisk everything together till smooth. 

Gobo is very popular among the Japanese in Hawaii.  It is prepared in many ways and this particular dish is often sold in delicatessens  It maintains the crunch after cooking and is a nutritious vegetable.

Ingredients:

1 T oil

1/2 lb gobo

2 T soy sauce

1 T garlic, minced

1 T sugar

1 t chili flakes or 1 small chili, smashed

Directions:

Peel gobo and shred.  Soak in water to prevent discoloration.  When ready to cook, drain well and discard water.  Heat skillet, add oil and saute garlic for a seconds till golden.  Add gobo, saute 5-10 minutes till somewhat soft but still crunchy.  Add little water if too dry.  Add chili pepper, soy sauce and sugar.  Mix well  and serve.

 Almost every country has some version of thin, crepe like pastry skin with various fillings.  Filipinos call it lumpia, Chinese call it egg rolls or spring rolls, Indians call it samosa.  In Hawaii, everyone is familiar with lumpia and love the crunchy rolls filled with meat and vegetables and dipped in a sweet, tangy sauce.  It can be an appetizer or snack and is often made for special occasions, parties and any get togethers.  

Ingredients: 

2 T oil 

1 c onions, sliced 

6 garlic cloves, minced

1 c carrots, shredded 

4 c head cabbage, shredded

1 lb hamburger 

1 t pepper

2 T fish sauce

2 T oyster sauce 

1/2 c cilantro, chopped

1/2 c green onion, sliced into 1/4" pieces

9 oz pkg beansprouts 

1 pkg Wai Wai thin rice noodles (or any thin rice noodles), soaked 30 minutes, drained, then cut into 3 " pieces 

2 pkg spring roll wrappers

Oil for frying  

Directions:

 Heat a wok or large frying pan and add oil.  Saute onions till translucent and stir in garlic for a minute.   Add carrots and cabbage, cook about 5 minutes.   Add hamburger and stir about 10 minutes until browned.  Add pepper, fish sauce, oyster sauce, cilantro, green onion, beansprouts and noodles and mix well.  Pour filling into a colander with a bowl under to drain off any oil and liquid.  Cool.  Wrap  lumpia following video directions, sealing with water.  Fry in skillet with 1" of hot oil.  Put several layers of paper towel in a deep bowl and place fried lumpia standing up to drain excess oil.  Serve hot with commercial sweet chili sauce or follow my homemade version.
 

Dipping sauce:

2 c sugar 

1/4 c water

1/2 c vinegar 

2-4 T chili garlic sauce
Mix everything together in a small saucepan.  Stir until mixture boils.  Simmer 5-7 minutes  until  sauce thickens.  

This is an easy dish using various types of mushrooms with caps and stems.  You can use regular white mushrooms, shiitake, baby bella or portabella.  Various ingredients are used for the filling including the stems.  These are one bite appetizers for the smaller mushrooms.

Ingredients:

1 lb fresh mushrooms

1 can tuna, drained

1/4 lb imitation crab, chopped

1/2 t garlic powder

1/2 t salt

1/4 t pepper

1/4 c mayonnaise

1/4 c bread crumbs

2 T onions, chopped

1 T green onions, chopped

Grated cheese, your choice

Directions:

Wash mushrooms of dirt and debris.  Remove stems and chop.  Put into bowl with the rest of the ingredients except cheese.  Put mushrooms upside down on foil lined tray.  Fill caps with stuffing.  Sprinkle with cheese.  Bake at 350 degrees for 20 minutes.

 A delicious snack or appetizer that can be a meal in itself.  Good ice breakers for parties,  picnics, sleepovers, watching television or midnight snacks.

Ingredients:

Tortilla chips 

Sour cream

Guacamole (How to make the guacamole):  https://youtu.be/iLM1xOgk_Do 

Hot melted cheese sauce

Browned hamburger meat seasoned with taco seasoning

Tomatoes, diced

Onions, diced

Olives, sliced 

Jalapenos, sliced (optional)

Directions:

There are no specific amounts to use.  Build individual plates or a large platter for a group of people.  Start with chips, drizzle with plenty of hot cheese sauce, and add hamburger, tomatoes, onions, olives and jalapenos.  Serve with sour cream and guacamole on the side. 

This is instant pizza ready in less than half an hour.  No need to make the yeast dough.  English muffins provide the base and the fillings are up to you.  Simple to make, kids enjoy putting these together.  Good for snacks, breakfast, lunch or dinner.  There is no set rule for toppings, each person has their choice of meats or veggies.

Ingredients:

English muffins

Extra virgin olive oil

Marinara, pasta sauce or plain tomato sauce with sprinkling of Italian seasoning

Various toppings:  pepperoni, olives, chopped tomatoes, chopped bell peppers, cooked hamburger, etc.

Directions:

Slice muffins crosswise in half and place cut side up on a tray.  Brush with olive oil.  Bake at preheated 400 degrees for 5 minutes to develop a crust.  Remove and spoon some sauce over, sprinkle with cheese, then toppings.

Bake for 10 more minutes.

Bitter melon is slightly bitter but loved by most Chinese.  We were brought up eating the stuffed melon and were encouraged to at least take one bite to get used to the taste.  I was the same but now I love the flavor and cook it in several different ways.  It is a tropical vine that is related to the zucchini, squash, pumpkin and cucumber.  It is high in vitamin C and A and has antioxidant properties .  It is low in calories and high in protein.  The pork hash in this dish balances the bitter taste and makes it more enjoyable to eat.

Ingredients:

1 Bittermelon, about 10" long, cut in 1 1/2" pieces crosswise, seeds removed

1/2 lb ground pork

1 t cornstarch

1 egg

2 dried mushrooms, soaked and minced

1 T choong choy, washed well, soaked to rid salt, and chopped fine

1 t Chinese wine

1 T soy sauce

1/2 t white pepper

1 t sugar

1 t sesame oil

2 water chestnuts, minced

1 T green onions, chopped

Sauce:

1 T oil

1 T garlic, minced

1 T ginger, minced

2 T Chinese salted black beans, rinsed and soaked 5 minutes

1 T oyster sauce

1 t sugar

1 t sesame oil

1 T cornstarch

1/4 c water + liquid from cooked bitter melon

Directions:

Mix all ingredients and stuff in melon, mounding high on top of melon.  Arrange in dish and steam for 30 minutes.   

Sauce preparation:

Heat pot, add oil and saute ginger and garlic.  Mash black beans a little with the back of a spoon.  Add beans and other ingredients except cornstarch and water.  Mix cornstarch and water and add to pot.  Stir until slightly thickened, adding more liquid from cooked melon.  If too thick, add little more water.  Pour sauce over bitter melon.  Garnish with green onions.

A popular Korean appetizer that is delicious and loved by children and adults.  Quick to make with minimal ingredients.  No cooking, deboning or shredding the fish.  Originally made with dried salted codfish but now seasoned pollack sticks are used.  The addition of seaweed, pine nuts and honey give this condiment a hint of sweetness and makes a great appetizer.

Ingredients:

1 lb pollack sticks

2 T honey

1/4 c oil (canola or vegetable)

1/4 c sesame oil

2 T soy sauce

1/4 c Korean chili flakes

2 T toasted sesame seeds

1/2 c pine nuts

1 pkg Korean seasoned seaweed (0.23 oz), torn into pieces

Directions:

Put all ingredients in a large bowl and mix well.  May eat right away or wait a few days for all the flavors to soak in.