Moo Goo Gai Pan

Here is a quick and easy version of a staple Chinese restaurant take out!

Once in a while I’d crave Chinese food really bad. Most good restaurants are not close to where I live so it’ll be about a 20-30 mile drive to get to one and I’m too lazy to drive out to hunt them down. So I made this using an older cookbook I saw at the library a while back.

The cooking process takes no time at all so make sure to prep everything in the beginning (chop, dice, mince…)and have it all ready to go.

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Ingredients:

1 pound chicken breasts, cut into 1/4 inch thick slices

2 tablespoons soy sauce

2 tablespoons Chinese shao xing wine

2 teaspoon cornstarch

1/3 cup chicken stock

1 tablespoon oyster sauce

1 tablespoon sugar

2 tablespoons oil

2 teaspoon garlic

2 teaspoon minced ginger

6 oz snow peas

8 oz mushrooms, sliced

Salt and pepper

Green onions, to serve

Procedure:

1. Prepare all ingredients and set close by.

2. In a medium sized bowl, mix together chicken, soy sauce shao xing wine, cornstarch, chicken stock, oyster sauce, and sugar.

3. In a wok, heat up oil. Sauté garlic and ginger until fragrant.

4. Drain chicken, keeping the marinade, and add the chicken to the wok. Stir fry until cooked through, about 5 – 10 minutes.

5. Add the snow peas, and stir fry for a minute.

6. Add the mushrooms and stir fry for another minute.

7. Add in the reserved marinade and boil for 3-4 minutes. Make sure you boil it.

8. Serve hot with freshly cooked white rice.

9. Enjoy!

Chicken Satay

Right after I was done with college, my mom, dad, and I got into this habit of driving around without a destination, just looking to relax and unwind. In the process, we got to try a lot of different restaurants all over Luzon, in the Philippines.

One of our favorite was Thai restaurants. The delicious Chicken Satay, bagoong rice with green mangoes and scrambled eggs, and delectable peanut sauce served with it is enough to keep us dreaming till the next Thai meal. Rounded out with Thai Iced Tea and we’ve got fuel enough to take us wherever that full tank of gas can go.

Fast forward 21 years later, allergic to shrimp, I have not been able to eat this in a restaurant because of possible cross contamination. So what was I to do? Make it at home, so that I am sure of what went into my food!

This is a very delicious meal, even without the Bagoong rice. If you are not allergic to shrimp, I recommend you try this with the Bagoong fried rice. I did provide an easy guide at the very bottom of this article.

2 pounds chicken breasts, sliced into pieces about 1”x2.5”

MARINADE:

2 tablespoons fish sauce

1 tablespoon lemon juice

1 tablespoon chopped red chili, optional

2 teaspoons sugar

2 teaspoons minced ginger, or ginger paste

2 teaspoons curry powder

1 heaping teaspoon turmeric

2 tablespoons plain yogurt

SAUCE:

1/2 cup peanut butter

1 tablespoon brown sugar

1 tablespoon lemon juice

1 tablespoon soy sauce

1 tablespoon fish sauce

1 tablespoon white vinegar

1/3 cup water

Procedure:

1. In a medium sized bowl, mix together all marinade ingredients until well blended.

2. Add chicken slices and mix well to coat evenly.

3. Cover and refrigerate for at least 4 hours, up to overnight, to allow the chicken to absorb the flavors. In the meantime, soak short bamboo skewers in water.

4. Skewer 3 – 4 pieces of chicken in bamboo skewers and set aside.

5. Grill until done on one side, then turn to cook the other side. I used my stovetop griddle/grill plate as it was too cold to grill outside today.

6. Repeat with all remaining chicken skewers.

7. Place all the ingredients for the sauce in a blender or food processor and blend until smooth. *Forgot to take a picture of this sauce! Sorry! I will update once I make it again!

8. Serve with chicken and rice. Enjoy!

*This is usually served with fermented shrimp paste rice. My son and I are both allergic to shrimp so we do not serve it this way. If you do want to make it, though:

Heat a pan and add some canola oil. Saute minced garlic until golden then add chopped onions. Cook until onions are golden and soft. Add a few spoonfuls of bottled bagoong (fermented shrimp paste). Mix well and add cooked rice. Stir to heat up the rice and distribute the shrimp paste evenly. Season with salt and pepper. Serve topped with scrambled eggs sliced in long strips.

Microwave Mochi

Microwave mochi was one of the food that me and my coworkers at Brentwood made one fun day.

I purchased a few of the microwave Mochi makers from Marukai (now Tokyo Central) in Gardena, CA. We brought in boxes of Mochiko rice flour, sugar, and any filling we want to eat! There was strawberries, mangoes, coconut, chocolate, peanut butter, truffles, peaches, blueberries….anything and everything you can imagine.

We made batches upon batches and quickly formed the hot mochi into little balls with our chosen filling inside. Then quickly pop it in our mouths. We had an hour lunch so we had time to make our mochi and enjoy it too.

I really like the mango filled ones that I then rolled in desiccated coconut. That was yum!

So here I’m sharing the basic recipe! It’s easy to make and takes 5 minutes or 9 minutes depending in which method you follow!

You’ll need:

Microwave Mochi

1-1/2 cups mochiko (rice flour)
1-1/2 cups water
1/2 cup sugar
Pinch salt
Katakuriko (potato starch) or kinako (roasted soybean flour), for dusting
1 cup tsubushi an (mashed bean paste) or koshi an (smooth bean paste)

Lightly coat a microwavable tube cake pan with cooking spray.

Mix mochiko, water, sugar and salt in a bowl.

Pour mixture into pan and cover with plastic wrap or a microwave cover.

Microwave 3 minutes on low, then 3 minutes on medium and 3 minutes on high, for a total of 9 minutes.

OR microwave on high for 5 minutes.

Cool in microwave 5 to 10 minutes, then turn onto a baking pan sprinkled with katakuriko, kinako, or cornstarch. Cut into 16 pieces using a plastic knife.

Dust hands with katakuriko or kinako and flatten each piece. Place 1 tablespoon an (or any filling of your choice) in center of each piece. Bring edges together and pinch to seal. Shape as desired.

Note: This recipe is based on microwave wattage of 1,000. Depending on your microwave wattage, cooking time may need to be adjusted.

Variations

>> Add fresh strawberries, peanut butter or sweet chestnut covered with bean paste.
>> For chocolate flavor, stir 1/4 to 1/3 cup melted chocolate chips into mochi batter before cooking.
>> Add a few drops of food coloring into batter for color variation.
>> A few drops of flavoring (strawberry, grape, orange, blueberry, etc.) may also be added.

Electric Lunchbox #91: Strawberry Nesquick Mochi

I always have this big can of Nesquick Strawberry mix as my son loves it mixed in his morning mug of milk. I started buying it when I was pregnant, as I didn’t like chocolate then, so was happy to see they offered it in strawberry flavor! It was the only way i could drink milk then. I guess it got passed on to my son! 😊

When I was making the mochi recipes for the ELB, I happened to see the can of Nesquick and immediately thought of using it as flavoring. And here is the result of the experiment!

I would add more Nesquick next time as the flavors and color was minimal. Otherwise, the mochi was chewy, sweet, and delicious enough for a snack.

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*

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Ingredients:

1/2 cup mochiko rice flour

1/4 cup sugar

2- 3 tablespoon Nesquick Strawberry drink powder

1/2 cup water

Katakuriko or cornstarch for dusting

Procedure:

1. In a bowl, mix rice flour,

2. Sugar,

3. Nesquick powder,

4. And water,

5. Mix well until blended.

6. The mixture will be thin, see photo below.

7. Spray the medium or large ELB bowl with nonstick spray.

8. Pour mochi mixture into the bowl. Cover with foil and place in the ELB base. Pour 3 ELB cups of water in the base, cover and let steam until it shuts off, about an hour.

9. Carefully open the ELB, and check if mochi is set. Add more water to the base and steam longer if needed.

10. Dust the top with katakuriko or cornstarch.

11. Turn out onto a plate dusted generously with katakuriko or cornstarch.

12. Using a plastic knife, cut mochi into bite sized pieces.

13. Dust with more katakuriko or cornstarch to prevent sticking.

14. Enjoy!

Electric Lunchbox #86: Jello Mochi

While experimenting with the mochi recipes using pudding mix to add flavor, I can’t help but notice the Jell-O packages next to the pudding mixes at the grocery store shelves. I am aware that there are more flavors of gelatin available than pudding, so a lightbulb went off immediately!

I picked up one that sounds so delicious – mango passion fruit! I only got a pack but now I wished I got more. It tastes like Hawaii…if ever Hawaii was a flavor!

I tried making 2 bowls of mochi at a time in my Itaki Jumbo but it didn’t work out so I recommend you only make one bowl at a time, using the big ELB bowl. This way, the steam can concentrate on cooking your Mochi properly.

When I made two, the cooking time was way too long (I was up to 5 ELB cups of water!) and still, it wasn’t cooked through. So I decided to scrap those and start over with only one batch at a time. It worked out better so please try it this way. If you notice the photos, it will show the small ELB bowl. I forgot to take photos of the time I made it using the big ELB bowl, except for when it was done.

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*

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Ingredients:

1/2 cup mochiko

1.5 oz (3 tablespoons) jello mix, any flavor you want (I used Mango Passion Fruit)

2 tablespoons sugar

1/2 cup hot water

Katakuriko

1. Place rice flour in a small bowl.

2. Add Jell-O mix,

3. Sugar….

4. And the hot water….

5. Mix everything well until there is no visible clumps and mixture is smooth.

6. Spray the ELB bowl with a nonstick spray.

7. Pour the mixture in and cover with foil. Set the bowl in the ELB base. Add 3 ELB cups of water to the base.

8. Covers and let steam until it shuts off, about an hour. Carefully open the ELB and check if the Mochi is pulling off the sides and set in the middle. Add more water and steam a bit longer if needed.

9. Dust top of the mochi with kinako, katakuriko, or cornstarch.

10. Dust a plate with kinako, katakuriko, or cornstarch.

11. Run a spatula around the mochi and gently release it from the ELB bowl onto the prepared plate.

12. Dust with more kinako, katakuriko, or cornstarch. Then cut into pieces using a plastic knife.

13. Dust with more powder if needed. Cool completely. Enjoy!

Tiger Mochi Maker

One of the ladies at an ELB group I’m in mentioned a blogger making mochi like I did at the beginning of the year. Since I am making some that day, I figured I’ll just write about it too.

The holidays got a bit too busy to catch up with writing recipes (even though it was the perfect time as kitchens all over are definitely churning out yummy goodies non stop!). But I was able to snap photos (and videos!) along the way and I hope you’ll enjoy this read! Oh the beautiful chaos in the kitchen!

Mochi is traditionally eaten in Japan during New Year’s, it is added to soups like Ozoni, (made with chicken, vegetables and mochi) or Zenzai (sweet red bean soup with soft mochi pieces swimmimg around!) we also have kiri mochi, which is made from pounded sweet rice shaped into bars and dried. You toast them and dip in soy sauce. Yummy!! I like all those but I love stuffed mochi even more!

I had always used this brand of sweet rice so I’m not sure if there is any other brand out there. Filipino cuisine uses a sweet, sticky rice too but the appearance is different. These ones are almost round and the “malagkit” rice is more elongated. Not sure if they are interchangeable as I have both and never tried to replace one with another.

For my New Year’s mochi, I start the process a day before I want to cook and pound the rice.

I use 10 cups of rice. This is the maximum amount this mochi maker can handle and since I’ll be bringing some over to my mom, I figured I’ll just make a big batch. You HAVE to use the rice measuring cup that came with the mochi maker. Do not lose it!

Wash the rice thoroughly, until water runs clear. To do this, you place the measured rice in a big bowl, fill with water and run your fingers through it. I try to gently rub the grains together too. Drain and refill the bowl. Do this several times. Then fill the bowl with water one last time. Soak for at least 6 hours, ideally overnight.

After soaking, drain the rice and place in a strainer for 30 minutes. This is important as you do not want the rice too wet which will make your mochi too soft.

Add 2 1/2 cups water in the base of the mochi maker. This amount corresponds to the amount of rice you’ll cook. There is a chart in the manual. Reminder that you HAVE to use the cup that came with the machine to measure both the rice and the water.

Next, attach the bowl, twisting to set it in place. Place the impeller in the bowl turning until it settles in.

Carefully place the drained rice to the bowl.

Level out the top if needed.

Place the plastic cover over the bowl.

Press “steam”. It will steam until the reservoir runs out of water. When it is done, the buzzer beep loudly. Press “off”.

Remove cover, test rice for doneness. You should be able to crush it between two fingers.

Press “pound” and start a timer. This time, you DO NOT use the cover. It’ll take about 10-15 minutes. See the videos below to help you estimate the texture.

This is what the rice looks like in the beginning.

After a few minutes, a ball starts to form and the texture starts to look smoother.

In about 12 to 15 minutes, you would have a homogenous, smooth looking ball.

There should be no rice grains visible, just one smooth, white mass.

Sprinkle katakuriko (or cornstarch)on the cover or a clean board.

Invert the hot mochi onto the prepared surface.

Lift the hot bowl with pot holders and gently nudge all of the delicious mochi out of the bowl. Go ahead and taste some! I pinch a few pieces here and there and fill with an. See the last photo! Work (and eat!) quickly as this mochi hardens really fast.

You can roll them in the tray, sprinkling with katakuriko or cornstarch as needed.

Or you can transfer them into 2 plastic, one gallon freezer bags, snipping both sealed ends so you can roll the mochi all the way to the corners.

Leave bag open after rolling to dry the mochi a little. I leave it for several hours, turning it over and loosening the plastic a couple of times. Then remove from bag, cut into pieces and let dry a few more hours.

Store these in the freezer as it will get moldy rather fast at room temperature.

To serve, toast the squares until puffed and toasty. I use my toaster oven for this but a pan on the stove over low to medium heat, or even just microwaving till it puffs up, are both good too. Dip in lots of soy sauce and enjoy!

Mochi stuffed with An. 😋

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Electric Lunchbox #84: Pistachio Mochi

A lovely variation to the previously posted recipe for Banana Cream Mochi https://athomewiththeresa.com/2021/01/11/electric-lunchbox-83-banana-cream-pudding-mochi/

After this experiment, I can say now that you can use any flavor pudding you like to make whatever flavor chichi dango you like! I am looking at chocolate 😋 but am still wondering if it’ll be chocolatey enough…one day I’ll try it!

In the meantime, try this Pistachio version. Mildly flavored but yummy nonetheless! Very pretty light green color too!

The pudding mix I got had little pieces of pistachio nuts in it. It was delicious but be careful if you have allergies in your household like we do.

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*

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Ingredients:

1/2 cup mochiko rice flour

1/4 cup sugar

1 tablespoon Pistachio flavored Instant Pudding

1/2 cup water

1/4 teaspoon vanilla extract or paste

Katakuriko (potato starch) or kinako (roasted soybean flour)

3 ELB cup water to steam

Procedure:

1. Spray the medium or large ELB bowl with nonstick spray.

2. In a bowl, place rice flour,

3. Sugar,

4. Pistachio pudding mix. Mix.

5. Pour in water,

6. and mix until blended.

7. Pour mixture into the prepared bowl.

8. Cover with foil and place in the ELB base. Pour 3 ELB cups of water to the base. Cover and let steam until it shuts off, about an hour.

9. In the meantime, dust a plate with some katakuriko (potato stach), or corn starch.

10. Carefully open the ELB and check the mochi. It should look like it is pulling away from the sides of the bowl, and looks a little dry and set in the middle. Pour off any pooled water.

11. Run a knife along the edges to loosen the mochi. Invert onto the prepared plate and gently nudge it out using a rubber or silicone spatula.

12. Dust tops with more katakuriko or cornstarch.

13. Cut into bite sized pieces and roll in more katakuriko.

14. Cool completely and enjoy!

Electric Lunchbox #83: Banana Cream Mochi

I didn’t realize a lot of you like Mochi as much as I do! Because of that, I’ll feature a few more Mochi recipes so you guys can make it at home!

These are called Chichi Dango, colorful, sometimes flavored, little pieces of chewy, yummy, rice-based Japanese sweets. It is made with sweet rice flour, sugar, water, pudding mix powder, and vanilla. After done, it will be super sticky so you roll it in kinako, which is toasted soy bean flour. If that is not available, use katakuriko – potato starch. If you still don’t have that, you can use tapioca or cornstarch.

I found some banana cream flavored instant pudding mix so I used that for this recipe. I hope you like this!

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*

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Ingredients:

1/2 cup mochico rice flour

1/4 cup sugar

1 tablespoon instant banana cream pudding and pie filling

1/2 cup water

1/2 teaspoon vanilla paste or extract

1/4 cup kinako, katakuriko, tapioca starch or cornstarch

Procedure:

1. Spray bowl with nonstick spray.

2. In a bowl, place mochiko,

3. sugar,

4. Banana cream flavored instant pudding mix,

5. water,

6. and vanilla paste.

7. Mix well until blended completely.

8. Pour mixture into prepared bowl. Cover with foil and place in the ELB. Add 3 ELB cups of water to the base, cover and let steam until it shuts off, about 1 hour.

9. Carefully open the ELB and check if the mochi is pulling from the edges and top looks dry. Sprinkle the top lightly with kinako or katakuriko .

10. Using a sturdy rubber or silicone spatula, run it around the edges of the mochi and then run it under to release it from the bowl. Invert onto a plate sprinkled with kinako or katakuriko.

11. Sprinkle top with more kinako or katakuriko.

12. Using a plastic knife, cut the mochi into bite sized pieces.

13. Dust with more kinako or katakuriko to prevent them from sticking to each other.

14. Serve and enjoy!