Everybody has his or her go-to recipes, and this is one of mine. They’re simple, scrumptious and for me who gets easily tired of the same old thing, they seem endlessly fresh and new.
I got this favorite from Katie Chin’s Everyday Chinese Cookbook: 101 Delicious Recipes from My Mother’s Kitchen, which features family-style, Chinese-American dishes she learned from her mother.
Katie’s love of cooking flourished at an early age—watching and later helping her mother, Leeann Chin, prepare delectable Chinese dishes in her multiple restaurants. Katie inherited her mom’s passion and talent, and has become a respected food writer, cater, teacher and television personality in her own right. Both mother and daughter have had the privilege of cooking in the White House for two different presidents.
I first fell in love with Katie’s recipes at a media luncheon when her Everyday Thai Cooking cookbook was released.
Her recipe for Chiang Mai Chicken on Endive Spears is another of my go-to recipes.
I recently met up with Katie again when she was demonstrating how easy it is to make her favorite dumpling.
Shu Mai — a delightful dim sum dumpling filled with tender chicken & shrimp with little bursts of ginger and onion. (recipe on page 36)
In addition to Katie’s easy-to-follow recipes, she has woven fond memories from her childhood throughout the book. I love taking a peak into her childhood and her endearing relationship with her mom. I think this tribute cookbook would make a great Mother’s Day gift.
Here are a couple of my favorite appetizer recipes from Katie Chin’s Everyday Chinese Cookbook.
Pan-fried Potstickers (page 28)
Crab Wontons (page 44)
This recipe couldn’t be simpler and more delicious. I have made this the day before and let it marinate overnight or as little as a few hours. I have also successfully frozen the uncooked meat in the marinade, making it perfect for parties.
The marinade is incredibly flavorful and produces tender skewers with a sweet and spicy finish.
Do not skip soaking the beef in baking soda and water as it tenderizes the beef, making for melt-in-your-mouth results.
After soaking, cut the beef into thin strips across the grain.
Place beef strips in a re-sealable food storage bag and pour the marinade over. Refrigerate for at least 30 minutes, or as long as overnight. I have also frozen the beef at this stage.
Thread the beef strips onto the soaked skewers.
You can use the baking soda and water tenderizing technique for any beef dish. Use approximately 1 teaspoon baking soda and 2 cups (500 ml).
- 1 tablespoon baking soda
- 2 cups (500 ml) water
- 1½ lbs (750 g) beef flank steak
- 20 wooden skewers, soaked in water for 30 minutes
- 2 tablespoons oil
- 1 teaspoon soy sauce
- 1 teaspoon salt
- 1 tablespoon (about 3 cloves) minced garlic
- 1 tablespoon peeled and minced fresh ginger
- 1 teaspoon sugar
- 1 teaspoon ground red pepper (cayenne)
- 2 tablespoons all-purpose cornstarch
- 4 tablespoons hoisin sauce
- In a large flat pan, dissolve the baking soda in the water. Add the beef and soak for 10 minutes. Remove the beef from the water and pat dry with paper towels. Cut the beef into thin strips across the grain.
- Whisk together all marinade ingredients in a large mixing bowl. Place beef strips in a large resealable food storage bag and pour the marinade over. Refrigerate for at least 30 minutes, or as long as overnight.
- Thread the beef strips onto the soaked skewers.
- Preheat broiler. Broil the meat about 4 inches (10 cm) from the heat for about 2 minutes. Turn the skewers over and broil for another 2 minutes.
Preparation time: 20 minutes + soaking and marinating time
Cooking time: 4 to 5 minutes
Thanks Katie for providing tips and easy to follow techniques, which allowing anyone to create a sophisticated and delicious Chinese meal at home.
More Mother’s Day Ideas:
Katie recently opened up Fortune Cookie Divas featuring custom Gourmet Dipped Fortune Cookies, available for nationwide shipping and Los Angeles pick-up or delivery.
These gorgeous cookies are great for special events, parties and yes, Mother’s Day.
…and then, she paused for thought.
Disclosure: I was given a copy of Katie’s latest cookbook by Tuttle Publishing to review. All opinions are my own.