Posts in Recipes
Recipes to Try at Home: Fried Tofu
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This is a new dish that I didn’t know I needed in my life: Japanese Style Fried Tofu or otherwise known as Agedashi Tofu.

Windchimes Chinese has a version of this that only made me crave this style of tofu more so I found a recipe to try out!

AGEDASHI TOFU (DEEP-FRIED TOFU IN TSUYU BROTH)

Make this traditional Japanese tofu dish at home in just 25 minutes!

  • Author: Caroline Phelps

  • Prep Time: 15 minutes

  • Cook Time: 10 minutes

  • Total Time: 25 minutes

  • Yield: 4 people 1x

  • Category: Side

  • Method: Deep fryig

  • Cuisine: Japanese

SCALE 1X2X3X

INGREDIENTS

  • Two 12-ounce box silken tofu (drained)

  • potato starch or cornstarch (for dusting)

  • oil (for frying)

  • 1 cup dashi stock

  • 2 tablespoons mirin

  • 2 tablespoons soy sauce

  • 1/2 teaspoon granulated sugar

  • 1/4 teaspoon salt

TOPPINGS:

  • ginger (peeled and grated)

  • green onion or chives (finely chopped)

  • shiso leaves (chopped) optional

  • myoga (chopped) optional

INSTRUCTIONS

  1. Drain the tofu and then wrap it in paper towels and place in a strainer for 30 minutes to remove excess moisture. Cut the tofu into four pieces, dry again with paper towels, then coat with the potato starch.

  2. Heat the oil to a suitable temperature for deep-frying (around 340 degrees). Carefully put the tofu pieces in to fry and when they turn golden, remove and drain on paper towels to remove excess oil.

  3. In a small pan heat up the dashi stock, mirin, soy sauce, sugar and salt. Bring to the boil, ensuring that the sugar has dissolved.

  4. Divide the tofu among four bowls. Pour a little of the hot broth into each bowl and garnish with the grated daikon, a dab of grated ginger, shiso, myoga, and green onion to taste.

NOTES

This Agedashi Tofu recipe is meant to be enjoyed immediately. The broth can be saved for later, but once the tofu is fried it will not keep in the fridge.

Also if you are more a visual learner here’s a video breaking down how to make this delicious dish too!

If you are like me you get overwhelmed quickly by the cooking process and end up just ordering the dish from Windchimes!

Recipes to Try at Home: Cantonese Noodles
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Have you ever wanted to venture outside the typical meal? Do you want to impress someone with a new dish or just want to try to make one of your favorite dishes at home? Well, you’re in luck! Today I’m posting how to make one of our favorite dishes Cantonese Noodles!

The recipe comes from The Little Spice Jar website. Check it out below:

INGREDIENTS:

  • 12 ounces Hong Kong style egg noodles

  • 8 scallions

  • 2 teaspoons oyster sauce

  • ¼ cup low sodium soy sauce

  • 2 teaspoons sugar

  • 2 teaspoons minced garlic

  • ¼ – ½ teaspoon red pepper flakes

  • ½ teaspoon salt

  • 2 tablespoons + 2 teaspoons toasted sesame oil

  • 2 tablespoons high heat oil (such as canola, vegetable)

  • 1 ½ cups mixed veggies (such as coleslaw style cabbage, shredded carrots, and bean sprouts)

DIRECTIONS:

  1.  Bring a large stockpot of water to boil. While the water is boiling, separate the greens from the whites of the scallion. Cut into one-inch pieces then quarter the 1-inch piece vertically so you end up with thinly julienned scallions, set aside. In a bowl, combine the oyster sauce, soy sauce, sugar, minced garlic, red pepper flakes, salt, and 1 teaspoon of sesame oil, stir to combine, set aside.

  2. When the water comes to a boil, add the noodles and allow them to boil for 2-4 minutes (according to package directions). Drain and rinse under cold running water.

  3. Heat a large wok or a 16-18 inch skillet over high heat. Let the skillet heat for several minutes until it becomes SCREAMING HOT. Drizzle with 1 tablespoon of sesame oil and 1 tablespoon of canola oil. When the pan becomes very hot and the oil starts to shimmer, add the noodles in a thin even layer. Grab the handle and carefully swirl the pan so the oil evenly coats all the noodles. Allow the noodles to cook for 4-6 minute or until they become crispy.

  4. Flip the noodles over using a large spatula. Do this carefully, don’t worry if you cannot get all of them to turn at once. Do it in portions if necessary. Drizzle the remaining 1 tablespoon of sesame oil and 1 tablespoon of canola oil around the perimeters of the pan and again, lift the skillet with handle and swirl the pan to allow the oil to distribute. Let the noodles fry for an additional 3-5 minutes. Remove the noodles to a plate.

  5. Heat the remaining 1 teaspoon of sesame oil, along with the white part of the scallion and let sizzle for just 10 seconds. Add the shredded carrots if using, and let cook for an additional 10 seconds. Add the noodles back into the skillet and toss. Separate the noodles so there aren’t any large clumps. Toss in the shredded cabbage mix, if using and drizzle with the soy sauce mixture and toss continuously for 1-2 minutes or until the sauce distributes evenly over the noodles.

  6. Add the bean sprouts if using and the greens of scallions. Toss to combine and serve immediately.

NOTES:

  1. For vegetarians, you can swap the oyster sauce for dark soy sauce or an oyster flavored sauce (see ingredients some of them actually don’t contain oyster extract at all!)

  2. If you do not have a skillet/wok large enough to fit all the noodles, you can do this in 2 batches (use a ½ tablespoon of sesame oil and ½ tablespoon of canola oil per batch/per side.)

The prep and cook time all take about 15 mins totaling in half an hour. Now if that doesn’t sound easy and . like a complete meal I don’t know what does!

Try it out today and post your images to show how you did!

Recipes to Try at Home: Spring Rolls
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SPRING ROLLS

  • Yield: 24 spring rolls

  • Prep Time: 10 minutes

  • Cook Time: 30 minutes

  • Total Time: 40 minutes

  • Course: Appetizer, dim sum

Spring Rolls are the vegetarian super light, crispy and tender vegetarian appetizer cousin of the traditional egg roll.

INGREDIENTS

  • 1/4 cup canola oil divided

  • 8 cups napa cabbage sliced thinly

  • 2 cloves garlic minced

  • 2 carrots sliced thinly

  • 8 ounces bamboo shoots sliced thinly

  • 2 tablespoons mirin

  • 1/4 cup low sodium soy sauce

  • 2 teaspoons sesame oil

  • 2 tablespoons cornstarch

  • 24 8" square spring roll wrappers

  • canola oil for frying

INSTRUCTIONS

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Add half the canola oil to a large heavy skillet on medium high heat and add in the napa cabbage cooking 8-10 minutes while stirring until almost all the liquid it releases has cooked off.

  2. Add in the garlic, carrots and bamboo shoots and cook for 1 minute while stirring before adding in the mirin, soy sauce and sesame oil and stirring again then let filling cool completely.

  3. Mix cornstarch with two tablespoons of water.

  4. Lay out the spring roll wrapper, brush cornstarch slurry around the edges to moisten and add about 2 tablespoons of filling in a long rectangle shape, folding in from the sides and rolling the wrappers closed tightly.

  5. Heat 3 inches of oil in a dutch oven to 325 degrees and fry the spring rolls until golden brown (about 2-3 minutes).

What are Singapore Noodles?
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Singapore Noodles is a dish of stir-fried rice vermicelli seasoned with curry powder, vegetables, scrambled eggs and meat, most commonly chicken, beef, char siu pork, or prawns.Even though you would think it would a be a dish created in the town in which is named after it actually was Chinese-American creation.

This dish looks more complicated than it is. It consist of Rice vermicellia dried noodles, egg, meat and a handful of different types of vegetables. All of this can be personalized for you taste and YES, you can even make this at home!

Don’t believe me? Check out this simple recipe:

One of the most popular stir fried noodles, made at home! Made with Chinese BBQ Pork (Char Siu), prawns/shrimp, egg and vegetables with a signature curry seasoning. See notes for a quick Char Siu and subs. This recipe makes 2 generous servings. Recipe video below.

Course: Noodles, Stir Fry, Street Food

Cuisine: Asian, Chinese, Hong Kong, Singapore

Servings: 2

Calories: 555 kcal

Author: Nagi | RecipeTin Eats

Ingredients

Sauce

  • 2 tbsp soy sauce (Note 1)

  • 2 tbsp Chinese cooking wine (Note 2)

  • 2 1/2 tsp curry powder (hot or ordinary, Note 3)

  • 1/2 tsp sugar

  • 1/2 tsp white pepper (black also ok)

Stir Fry

  • 100g / 3 oz dried rice vermicelli noodles (Note 4)

  • 2 tbsp peanut oil , separated

  • 8-10 medium raw shrimp / prawns , shelled and deveined

  • 2 eggs , beaten

  • 1/2 medium onion , thinly sliced (yellow, brown or white)

  • 4 garlic cloves , minced

  • 1 tsp ginger , freshly grated

  • 1/2 lb / 250g Chinese barbecue pork (Char Siu), thinly sliced (Note 5)

  • 1 cup red capsicum / bell pepper

  • 2 tsp thinly sliced hot green pepper (adjust to taste, optional)

Instructions

  1. Combine the Sauce ingredients in a small bowl and mix.

  2. Place rice vermicelli noodles in a large bowl filled with boiled water and soak as per packet instructions. Drain and set aside.

  3. Heat 1 tbsp of oil in a wok or heavy based fry pan over medium heat. Add the shrimp/prawns, cook until just cooked - about 2 1/2 to 3 minutes. Remove and set aside.

  4. Add the egg and spread it out to make a thin omelette. Once set, use a spatula to roll it up, remove from the wok and slice (while still rolled up).

  5. Return the wok to medium heat and add the remaining 1 tbsp of oil. Add the garlic, ginger and onion, cook for 2 minutes until onion is slightly softened.

  6. Add capsicum and cook for 1 minute.

  7. Add noodles and Sauce, give it a few tosses. Then add the egg, pork,  shrimp/prawns, chillies (if using). Toss until the sauce coats all the noodles and everything is heated through - about 1 to 2 minutes.

  8. Serve immediately.

Notes

1. I use all purpose soy sauce (Kikkoman) or light soy sauce. I don't recommend dark soy sauce, the flavour is too intense.

2. Also known as Shaoxing wine. Substitute with dry sherry, cooking sake or Mirin. If you can't consume alcohol, use chicken broth.

3. Any generic curry powder is fine here. I use Keens or Clives of India, both general curry powders sold at supermarkets. I use hot because I like the spice!

4. Wai Wai is the brand I recommend if you can get it, for both texture and also it holds up well to lots of tossing action. Rice vermicelli is very cheap - usually $2 for quite a large bag - and nowadays you'll find it at everyday supermarkets.

I know it doesn't sound like much noodles but it expands, almost doubles in weight.

5. If you don't have store bought or homemade Char Siu  substitute with diced chicken, bacon, ham or pork, leave it out and/or add more vegetables. For a quick Char Siu, make a small quantity of the Char Siu marinade, marinade pork chops for 20 minutes then pan fry on medium until caramelised, or bake at 180C/350F for around 20 minutes. Then use per recipe.

6. How to tell shrimp/prawns are perfectly cooked: raw prawns hang straight, perfectly cooked prawns form a "C" shape and overcooked prawns are tightly curled into an "O" shape.

7. Adapted from Singapore-Style Rice Vermicelli by Saucy Spatula

8. Nutrition per serving.

But if you don’t like to cook just come into Windchimes and order it!

How to Make Fried Rice
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So, we at Windchimes know you can’t ALWAYS get our delicious food and we are ok with that. But what happens if you get a craving for one of our dishes and it’s late at night of your out of town!? What do you do?

Well, worry no longer because we can tell you how to make some of our dishes to ease that hunger!

We will start off simple. How to make fried rice. This one is quick and can be done when you barely have anything in the fridge.

Ingredients:

  • about 2 tablespoons butter

  • 3 eggs

  • 2 medium carrots, diced

  • 1 small onion, diced

  • 3 cloves of garlic, minced (for kick)

  • 1 cup frozen peas, thawed

  • 4 cups cooked rice (Windchimes leftover rice is PERFECT for this)

  • 3 tablespoons soy sauce

Instructions:

  • Heat 1 tablespoon of butter into a large skillet

  • Add the eggs and scramble until fully cooked. Remove them from the pan and set aside

  • Add the remaining tablespoon of butter into the pan

  • Add carrots and onion to the pan and cook until tender, 3-4 minutes

  • Stir in garlic and cook for an additional minute

  • Add in the cold rice and peas and saute for 3-4 minutes. The rice should brown up a bit.

  • Add the eggs back to the pan and stir in soy sauce. Cook for 1-2 minutes to heat through

  • Serve and enjoy immediately!!!

It might not taste EXACTLY like Windchimes fried rice bu HEY! we can’t tell you all the secrets or you won’t be back!

Try it out and let us know how it went for you! We would love to see and hear about your cooking experience!