chefaryyy

[chefaryyy]

Long Life Chow Mein

Wanna know the secret to long life? Check Chef Ary​'s latest blog entry.

http://www.arianneskitchen.com/blogposts/2015/4/27/chow-mein 

Long Life Chow Mein

AUGUST 03, 2015

Dry, saucy, or crispy, name it! Chow Mein could be served in any style you want. Asian people would say that noodles will give you long and better life. That's why I eat tons of it. haha ^.^

In my little town handmade noodles are very popular. My grandma used to take me to the market early in the morning, so she could get the freshest batch to serve in her panciteria or what we call noodle house. Fresh ingredients are definitely the best! The secret of a good noodle dish is cooking the noodlesal dente. Who would want to eat soggy and slimy noodles, right? It's the texture that runs the show, basically. Having that firm bite is what makes it perfect. Over cooking leads to weakening structure and excessive starch production. Once you cook the noodles perfectly, you can now start the sauteing the rest of the ingredients to incorporate flavor to it.

Now, grab your chopsticks and get ready to dive in to this saucy chow mein.  

Ingredients

1 pkg        Chow mein noodle  (fresh or dry) 1/2 pc       Yellow onion, chopped 1 Tbsp      Ginger, minced 4 pcs        Garlic cloves, minced 1 Tbsp      Sesame oil 1/2 pkg     Shitake mushrooms, sliced 2 pcs        Carrots, thinly sliced 1/2 pkg     Snow peas 1/2 can      Water chestnuts 4 Tbsp      Light soy sauce 1/2 C         Water 2 Tbsp      Garlic powder                  Salt & pepper                  Slurry (1 Tbsp cornstarch + 1/4 C water)

Directions

Boil water in a pot and cook chow mein noodles according to package.

Drain and rinse with cold running water. Set aside.

In a wok/pan, saute onions until translucent.

Add ginger, followed by garlic.

Add mushrooms, cook until tender.

In a small bowl, mix soy sauce, water, sugar.

Pour in the mixture into the pan.

Add carrots, then snow peas.

Add garlic powder, salt and pepper. Let it simmer.

Meanwhile, make slurry and add it to the simmering vegetables.

Keep adding until you get the preferred consistency.

Add water chestnuts and stir in previously cooked noodles. Serve hot.

Tips: 1. Unlike Italian pastas, asian noodles are rinsed with ice cold water after boiling to stop the cooking process. This step will help you achieve a firm texture that is ideal for the dish. 2. Adding salt at the end of cooking process. This dish has soy sauce and will already give saltiness to it. Just add salt in the end if needed. Also, salt will draw out water from the mushrooms if added before they are cooked.  

From kitchen with love,

Chef Ary

[chefaryyy]

New Year, new place, new friend, new recipe. First day of 2015, I made a chocolate raspberry cake a.k.a. “The Psycho Cake” as dessert for our small feast celebrating new beginnings. You’re probably curious why I call it “The Psycho Cake”; my roommate thought I’m a psycho at her very first bite and that explains why. (wink) This lip-smacking recipe put my signature cake to the next level. Healthier option they said, because it’s 100% vegan. We love to devour food made with sinful ingredients thinking that it’s richer and tastier. How about find an alternative that is as good or even better? It’s actually not a bad idea to try a plant-based dessert and this recipe can prove it. No. 1 rule in baking: Measure ingredients exactly as instructed. Click here for illustration and tips on how to measure dry and wet ingredients. Why do we need exact measurement? Simply because baking is a science, we combine ingredients in specific amounts to create a perfect balance. Let’s start with sifting, combine the dry ingredients altogether and sift twice. Aside from eliminating lumps and debris, sifting incorporates air into the dry mixture making the baked goods light and fluffy. Slowly add the wet ingredients to the dry ingredients, mix until the batter smooth and even. Pour the psycho cake batter to a 8" springform baking pan and pop into a 350 degrees oven that is preheated. While waiting, melt the chocolate pieces in bowl of warm non-dairy milk to create a ganache. Use the decadent ganache to cover the cooled cake and add raspberries on top. Pair this decadent cake with a cup of coffee and fall in love. 

Prep Time: 15 minutes Total Time: 1 hour Ingredients Cake Batter 1 1/2 C        All purpose flour 1/2 C          Cocoa powder 1 tsp           Baking powder 1 tsp           Baking soda 1/2 tsp        Salt 1 1/2 C        Almond milk 1/2 C          Vegetable oil 1/2 C          Raspberry preserve 1 pc            Vanilla bean 1 1/4 C        Sugar

Chocolate Ganache   1 C               Almond milk 1 pkg           Semi-sweet chocolate chips (vegan) 2 Tbsp        Vegan butter                    Organic fresh raspberries    

Directions Oven Temperature: 350 degrees F Baking Time: 45 minutes

1. Heat the non-dairy milk to 115 degrees, stir in chocolate chips until completely melted and smooth. Add the butter to make it look shiny. 2. Sift all the dry ingredients together except for the sugar, set aside. In a separate bowl, mix together sugar and vanilla with the wet ingredients. Using a mixer (stand/hand), combine dry and wet ingredients. Mix until smooth and not lumpy for about 2 minutes. DO NOT OVER BEAT! Line the 8" pan with parchment paper or grease with vegetable oil or vegan butter.   3. Bake and let it cool. Pour ganache on top and decorate with fresh raspberries.

[chefaryyy]

El Cajun La Mex

Cajun Shrimp Guacamole Rolls

I was inspired by foodnetwork Tex-Mex special when I made these quick healthy rolls. Shrimp was pan fried in Cajun seasoning served with guacamole on a toasted multigrain bread roll. Definitely a great idea for picnic or as a meal on-the-go.

*Cajun seasoning and guacamole are homemade 

Cajun Seasoning

2          tsp          garlic purée (or 1 tsp garlic powder)

2          tsp          onion purée (or 1 tsp onion powder)

1 1/2     tsp          paprika

1/2        tsp          cayenne pepper

1           tsp          dried oregano

1           tsp          rried thyme

1/4         tsp         red pepper flakes (can add more based on liking)

1            tsp         salt (I prefer garlic salt to add more flavor)

1/2         tsp         freshly ground Black pepper

Guacamole

3            pcs        medium-sized Haas avocado 

1/4         cup        diced tomatoes (fresh or sun dried)

1/4         cup        chopped red onions

                           fresh lime juice (amount based on liking)

                           salt & pepper to taste

Directions

Wash avocados. Make a slit around the avocado to divide in half to remove the seed.

Scrape the flesh from the skin (make sure not to include the darkest part of the flesh; it might give bitterness to your guacamole).

Slightly mash the avocado using fork or a masher (leave some avocado chunks for better texture).

Fold in tomatoes and red onions. Add lime juice, salt, and pepper depends on your liking.

Trivia: Lime juice prevents discoloration of avocados. 

Cajun Shrimp

1             lb           medium-sized shrimp (peeled, deveined, & washed)

2             Tbsp      olive oil (add butter, if preferred)      

                            previously prepared Cajun seasoning 

4             pcs        multigrain rolls (toast in the oven for 3-5 minutes)

Directions

Heat pan to medium high. Add olive oil.

Once the oil is hot enough, sauté garlic and onion with the rest of the Cajun seasoning ingredients. Mix well.

Add shrimp. Cook until tender and no longer translucent.

Trivia: Do not overcook the shrimp or any seafood unless you want a tough/rubbery texture.

To assemble 

Spread the guacamole on the toasted rolls and top with the scrumptious Cajun shrimps. Serve with a refreshing slaw on the side if desired.

Cajun Shrimp Guacamole Rolls with Broccoli Slaw

From kitchen with love,

Chef Ary