Never knew the happiest place on Earth had this, eat your heart out Panda Express

Long time no see everyone! Sorry, I really let myself take sometime out for my microbiology class and recovery from it… which I must say "Yay!!!!! I passed it. Go me!"

During December… well, on New Years days (By the way... Happy 2014 everyone!)… I participated in a Secret Santa party with some friends… And in my Secret Santa Wishlist, I asked for a cookbook named, Chef Micky by Pam Brandon, that had a few choice Disneyland/DisneyWorld/Disney Epcot/Disney Resort recipes. When I oh-so carefully unwrapped my gift, I just jumped for joy when I saw the book. I just knew I had to try something from it. So, thank you Diana for this awesome gift! My only "complaint" is that I wish that the book had the recipe for the clam chowder and/or gumbo served at Disneyland's Royal Street Veranda. OMG I can so go from some right now. Drool~

Anyways, I combed through the book, and thought I try something fairly easy. Okay, I'm a total ABC, but I have never order orange chicken or beef dish in any Chinese restaurant or fast-food chain before. I've heard of the dish, I'm sure I've tried it before, but I've never ordered any on my own. So I thought, "Why the heck not! Wouldn't hurt right?" So I took a stab at the recipe for Orange Beef from the Papeete Bay Veranda at the Disney Polynesian Resort. So here, I will share this one recipe with the world, of course with some of my own additions and changes. In order not to give out the whole book and anger the author for all that she had gone through to compile and publish this fabulous piece of work, I shall refrain with just this one recipe, and if you enjoy the recipe and would like to explore what more the Magic Kingdom has to offer, please purchase the book. (The link is given above.)

I've never been to the Disney Polynesian Resort, so I've never had the dish. I followed the recipe as it is given. The orange sauce is orangey, kind of tangy with a very slight sweetness. Typical orange chicken dish flavor. The original recipe's sauce is very thin and watery. So I added a touch of cornstarch to thicken it. The beef… I wish I knew how to shop for a tender cut of flank steak or beef in general. I will list out the things I replaced or omitted in the ingredients' section. All in all, it is tasty.

I have no plating skills.

Ingredients:

Orange Sauce:

1 tbsp olive oil (I just used regular vegetable oil)

4 scallions, chopped (I just used one large stalk of scallion)

½ tsp crushed red peppers

4 tbsp soy sauce

1 cup orange juice (I just used the brand Simply Orange, but I think fresh squeeze would be better)

2 tbsp sugar (I used regular granulated)

½ cup water

½ tbsp cornstarch + a touch of water (optional step)

4 cups cooked rice, for serving (I thought it was funny how this was listed under the sauce's ingredient list, but I say this can be optional… I ate it as is, no rice. Am I weird?)

Beef:

1 lb flank steak

2 tbsp cornstarch (I just mainly used cornstarch as the dredge)

2 tbsp all-purpose flour (I didn't use this because I did not have any on hand)

2 eggs, beaten

2 tbsp olive oil (I just used vegetable oil)

2 tbsp butter (I had no butter at home, so I omitted this)

How-To:

Orange Sauce:

- Heat olive oil in medium skillet. Sauté scallion and crushed red pepper for 2 minutes.

- Stir together soy sauce, orange juice, sugar, and water, and slowly pour into skillet. Bring to a boil over medium-high heat, stirring frequently, 2 - 3 minutes. Set aside and keep warm while preparing beef. (For myself, because I like a little more sweetness, I sprinkled a little more sugar and added a splash more orange juice. I let the sauce reduce to about half or a little more, stirring frequently. Lower the heat to about medium-low to low heat, and little by little pour the optional cornstarch-water mixture to the desired thickening thickness.)

Beef:

- Slice flank steak into ½-inch strips. (For myself, I cubed the meat for easier eating. I also gently marinaded the meat simply with salt to taste for about 15 minutes or so.)

- Combine cornstarch and flour in a wide shallow bowl. Lightly beat egg in a separate wide shallow bowl.

- Dredge steak in cornstarch and flour, then in beaten eggs. Shake off excess. (For myself, after dredging the meat in the egg, I redredged the meat in the cornstarch. I think I read that doing that makes the final product crispier.)

- Heat oil and butter in large heavy skillet over medium heat. Working in batches, cook steak, then keep warn until ready to serve. (Remember to place freshly fried meat onto a paper towel lined plate to absorb the excess grease!)

- Serve with warmed sauce spooned over steak and rice. (For myself, I just tossed the beef in the sauce to coat every morsel of meaty goodness, and just serve on a plate family-style.)

Seems fairly easy right? I personally dislike frying. I've already got popped by burning oil multiple times while making this… and managed to get oil splatters all over the floor. It was a serious mess. But don't let my experience of frying deter you from trying this recipe. The sauce feels and tastes healthy because unlike most Chinese restaurants and Chinese fast-food chains, there is no MSG, extra salt, and extra oil in this dish, nor does the sauce have the weird gummy gooey texture that some places offer. Good luck everyone! I hope you'll enjoy this recipe!

Fusion~HA!: Beef Wraps

Long time no post!!! I'm so sorry~ o(╥﹏╥)o

I've been very busy with school and work. And honestly, if I'm not dying from school and work, I'm too lazy to post. (Plus I've been on a diet... can't cook too much good food if you're on a diet.) All the foods I've tried to make has all been... well... un-inspirational. Until... YESTERDAY!!!!! ＼(ﾟｰﾟ＼)

I went to have a nice little luncheon with my mom and my grandmother. Lunch was a simple bowl of fish cake and fish ball noodle soup, some veggies... and... what got me inspired... "Beef Onion Wrap". I ordered it because I saw a few other tables of customers order it. So... I too must try. According to my mom... and the menu said that it is a Northern China "small dish"/snack/appetizer. 

My mom and I combed over what type of meat was used, type of sauce, type of herbs, type of carb-wrap, etc. So before work, I did a little shopping. For this recipe, everything is from scratch... minus the carb-factor. So... why the title "Fusion~HA!" is because I had to get a little help from the supermarket, I used plain flour tortilla... same ones you use for your soft tacos and burritos. I didn't use/make the traditional wrap used in the original dish. (;;;^~^;;;)

For the meat, I used beef shank. For marinating it, I used the good ol' 嚕水 (pinyin: lu shui; soy-based marinade). I will teach you of course, my own family's recipe. It is good. Great for a lunch (because no mayonnaise, and taste good cold) and/or dinner. Breakfast too if you want to stretch it. 

I used Hoisin Sauce (海鮮醬 )... which according to my family is more of a Southern China taste? Northern China tends to use 甜面醬? I don't know... I like my Hoisin... It is more sweet than savory. Although both types of sauce serves the same purpose... but I think one is more savory than sweet. Not entirely sure. 

"嚕水 burrito"~ XP

Ingredients:

嚕水 (soy-based marinate):

3 pieces star anise

1 tsp fennel seed

2 piece licorice root (甘草 -> pinyin: gancao)

1 piece Chinese brown/tablet sugar (片糖 -> pinyin: pian tang)

1 - 1.5 cup regular soy sauce (生抽 -> pinyin: sheng chou)

3 tbsp dark soy sauce (老抽 -> pinyin: lao chou)
3 tbsp oyster sauce

salt

water (enough to cover)

Everything else:

2 - 3lbs. Beef Shank

1 large cucumber

1 bunch cilantro

tortillas

海鮮醬 （Hoisin Sauce）

How-To:

- In a pot (you can use a pressure cooker pot), fill with water and place beef shanks in. Boil for about 10 minutes to remove the grit and blood from the beef shank. 

- Remove beef shank, and empty the gritty-grimmy water.

- Place beef shank back into the pot.

嚕水 (soy-based marinate):

- In a pressure cooker pot (or large pot) with the beef shank, add all all the ingredients listed for the soy-based marinate. Add enough water to cover the beef shanks. MAKE SURE TO TASTE FOR SALTINESS! Add salt to taste. (If still too salty, add more water.)

- Bring to a boil, and let boil for 5 - 10 minutes on high-flame/fire.

- Shut off fire, and place pot into pressure cooker. Leave alone for 45 minutes to 1 hour. 

      *If you don't have a pressure cooker, you can cook in a large pot over low-flame/fire for about 2 hours.

- After 1 hour (or 2 hours for non-pressure cooker), remove beef shank from pot and let cool. 

Prep everything else:

- Cut cucumber into semi-fine, yet not too thick julienne slices.

- Wash cilantro, and dry.

- Slice cooled beef shank into thin slices.

- Warm up tortillas.

Wrap-Time!!!

- Take 1 warm tortilla sheet, spread hoisin sauce (as much as you like).

- Pile on the cucumber, cilantro, and beef shank slices.

- WRAP AND ROLL!!!!!!! (as tightly as you can.)

*Optional -> After making your wrap, you can lightly toast/grill the beef roll for extra yumminess.

- Now eat!

That is it. Simple right? It is good. My uncle did want to try to use the beef shank meat (although it is cooked with an Asian recipe) into a Mexican-inspired burrito by wanting to add some guacamole, cheese, salsa, etc. Lol. May be next time. As for the pot of soy-based marinate... DON'T THROW IT AWAY! It gets better as you use it. Save the marinate and make some Soya Chicken Wings, Soya Eggs, Soya Tofu... sky is the limit when it comes to that pot of goodness.

I hope you all enjoy this recipe. (^-^)b See you all next time! (Finals are nearing, so I hope to see you all after... assuming my brain hasn't exploded from the examinations.) 

Spicy! Kimchi Fried Rice... FULLY LOADED!

OMG... My deepest apologies. I've been absent for almost 3 months. How embarrassing! *run away to hide* 三(  ´Д` ) To make it up... I know I have been saying to some of my friends that I will put up the recipe for Kimchi (aka "Kimuchee"... I think I heard it from my friend KC as she was venting about how some people can't say it right? IDK) Fried Rice. Now, I don't really eat rice, but this was the very first recipe I learned about to make in my cooking journey... and I tried my best to make it better every time I do make it. It has literally been a long time since I last looked for the recipe, I wish I can credit someone for this, but it has literally been a while since I last searched and I don't remember. But in all, I credit all the wonderful people who took the time to put up their recipe for us to search.


"Fully Loaded"... why? Because I put hella stuff in it. Meat, loads of veggies, egg... it has been my go-to dish when my family "orders" it. I must say I changed the dish just a bit... not by a lot. Traditionally, the dish is TOPPED with a fried egg. Mine has scrambled egg mixed in. Traditional... I don't know if they have cucumber and carrots in it, but mine do! XD Omit and add to your taste... it is fried rice after all. Its kind of like a sandwich, you put what you like in it... that's what I think. XD


hello.mimi's TIP: When making this... it is best to use overnight rice! Yes... overnight rice, as in the leftover rice from a night before or so. Fresh rice is good, but after cooking it tends to be mushy. Overnight rice is best, because you have let the cooked rice to sit and cool, letting it soak up the water and moisture. Therefore, it is cooked and still soft but with a little bite. BUT IF YOU DON'T HAVE OVERNIGHT RICE, TRY THIS -> cook your rice ahead of time, BUT LET COOL FOR AT LEAST 2 HOURS PRIOR TO MAKING FRIED RICE!!!! Trust me, it works... or at least trust my Grandma.


My recipe makes for one big wok. Note about the kimchi and kimchi juice... the ones I get are from the Korean market's deli section, so they come in a box. I find it hard to put into measurement as to how much kimchi juice I would use. Basically, the kimchi juice is for added spiciness. And how I measured my use of kimchi juice is by the box... I basically used about 1 - 1.5 box of kimchi juice, take to account that the market does not fill the box entirely... so eye-balling it if the box does not have kimchi in it, I would say I used about 1 cup of the juice... but adjust to your taste.

*drool*

Ingredients:

4 - 5 cups cooked rice

1 - 1½ cup kimchi (sliced with kimchi juice, reserve the kimchi juice on the side about ½-1 cup if you can)

1 - 2 tbsp Korean hot pepper paste (I used Haioreum brand gochujang)

1 - 2 big cloves garlic (minced)

1 tbsp soy sauce

½ a large onion (diced)

1 tbsp sesame oil

½ pound ground beef (quick marinade with a little bit of soy sauce, sugar, and salt... or cheat and use pre-marinaded bulgogi at the Korean market)

3 - 4 eggs (scrambled... omit if topping with a fried egg)

1 cucumber (diced)

1 carrot (diced)

How-To:

- In small pan with a touch of oil, beat and scramble the eggs. Remove and set aside.

- Heat wok with sesame oil, add garlic and let brown. (Omit this step if using pre-marinaded bulgogi.)

- Add ground beef to wok and brown throughly.

- Add rice to wok, stir to incorporate beef. Let stand for a little bit to let rice brown if want crunchy bits of rice.

- Add kimchi, about 1/2 cup kimchi juice first, gochujang, soy sauce, onion, scrambled eggs, cucumber, and carrot into wok.

- Stir to incorporate everything. TASTE (it is very important)! Adjust with reserved kimchi juice to desired level of kimchi flavor. Salt or a tad bit more of the gochujang (this is what is providing the salt in the dish) is needs more salt.

- If want, let fried rice a stand a little to achieve a little bit of crispy burnt rice with occasional stir... but after mixing to incorporate everything, it is ready to be served.

Phew~ that was a lot right? But it is delicious. I hope you all try the recipe. Good luck! (^-^)b

Lazy day? Shepherd/Cottage Pie!

Hello! To make up for the many absent posts, here is a new one!

First time I had Shepherd/Cottage pie was Freshmen year of college in SFSU. The special every Friday, and it was worth the amusement park line wait. Then the next time I had it was when my friend made, as he calls it "Cowboy Pie" because he used beef. Since then, I always wanted to make it... and became curious about what Shepherd Pie was. I tried the recipe from Simple Recipes. It really is easy. And if you are cut for time, semi-home make it. Here, I cut the work by buying the mash potato. It still works, but if you are really all for making it from scratch, follow the recipe from Simple Recipes (as linked in the pervious sentences). I think I've made this dish a good 5 to 6 times now, and each time my family requests for more veggies. I use frozen veggies like peas, carrots, and corn. You can simply find this mix in the freezer section of your supermarket. It came to point where I ended up using a bag and a half of frozen veggies in the dish. Interesting thing is that all that veggies made the dish little moister and had that veggie sweetness. I added some tomato paste for that little hint of tomato acidy. The recipe didn't call for it, but what to do with some leftover tomato paste from Mom's spaghetti sauce?

Little tid-bit: Shepherd Pie uses ground lamb. Cottage Pie (aka: Cowboy Pie) uses ground beef. But both are topped and broiled with mashed potato.

I know it is Summer right now, but it is such a good dish to keep in mind when Autumn and Winter rolls around. My family likes it since I first made it, and it is so filling. Seriously, it is really filling because of the potato. Haha!

Potato and meat... so simple, so good~

Ingredients:

1 pound ground beef (I used 97/3 for a leaner, healthier option)

1 - 2 tub pre-made mashed potato (I've used Country Crocker)

1/2 - 1 bag frozen vegetable mix

1 clove garlic (minced)

1 onion (chopped)

1 tbsp Worcestershire sauce

1/2 cup beef broth (Optional: I used it first, but ended up nixing it)

1 - 2 tbsp tomato paste (optional)

1/2 - 1 tsp fresh cracked pepper

salt (optional / to taste)

How-To:

- Heat mashed potato as directed on package.

- In a large pan, heat with some oil. Brown garlic. Cook onion until translucent.

- Add beef, and cook throughly. Break the ground beef into chunks with your spatula.

- Add frozen veggie mix of your choice.

- Give the pan a good mix.

- Add tomato paste, Worcestershire sauce, and beef broth. Mix well to get the tomato paste dissolved.

- Add some cracked pepper.

- If the meat looks a little dry, add a little more beef broth.

- Sprinkle with salt to taste.

- In a casserole pan, spread the beef-veggie mix into a nice layer. Top with the pre-made mash potato into an fairly even layer. Make little spikes on the potato so when browning in the broiler it looks pretty.

- Turn on the broiler, and place the casserole pan in.

- Make sure you're watching the browning, because some broilers are shallow and can brown foods faster. So watch out. Not all broilers are made the same. I've learned.

That's it! Easy yeah? Hope you guys like it! Good luck and enjoy!!!!!!!!! (^0^)/