CNY: Szechuan Private Kitchen

Si Jie Private Kitchen in Wan Chai


The Hong Kong Private Kitchen: Intimate dining. Usually not a legal restaurant, but a small space where better food is served.

This particular one I've been to before, for a very special and spicy experience. The owner, who does not speak English, goes around the tables, challenging people to a chug contest. She just about always wins. I also heard rumors of moonshine being served during the week.

Well, Si Jie was away for CNY, but the food was just as special and spicy. You must understand one thing about this particular cuisine. It's not just spicy. It won't just make you sweat. It will make your mouth and face go numb. It's quite the topical experience.


Super spicy veggie dish.

Forgive me if my descriptions here and in the future are vague. If I know I'm in good hands, I just allow friends to order. They end up picking more interesting things than I would anyway. I just enjoy.

Oh yeah, and the previous time there was no English menu or English speakers.


Noodlesssssssss.


Chicken


Bitter melon. Cold dish and a refreshing break from the spicy.


Fish dish and noodles in there somewhere. So delish.




Ma Po Tofu. Check it out, something I know!


Whatever this is was very tasty.






This kitchen is an eating adventure and always a riot. A great place for groups, a great place for a cold day. Oh yeah, and if you give this place a try, be sure to wear a dark shirt. You'll be sweating up a storm, and the chili oli can make a mess too.

Year of the Tiger: Chinese New Year Homecooked

Hosted by Ailin

It's the year of the Tiger and I need to step up my foodie blog game. Chinese New Year is winding down, and over the long weekend there was lots of Chinese food to be had. First stop is a homecooked meal by my friend Ailin.


Veggies, veggies, lots of veggies and tofu. Life is easier with vegetarian friends. They won't judge me if I don't eat the meat.


Mushrooms and vegetarian abalone.


Pork, chicken, and duck, I think.

It was a nice evening IN, which is a rare thing in Hongkers. When you live in teeny apartments, one must make it out as often as possible to not go crazy. But having a traditional homemade meal was great. We watched the CNY parade on TV and wrapped up the night playing poker.

Hashbrown Casserole

Ingredients

* 6 bacon slices
* 1 cup chopped onion
* 2 garlic cloves, minced
* 1 (32-ounce) package frozen Southern-style hash brown potatoes
* 1 cup (4 ounces) preshredded Classic Melts Four Cheese blend, divided
* 1/2 cup chopped green onions
* 1/2 cup fat-free sour cream
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1 (10.75-ounce) can condensed 30% reduced-sodium, 98% fat-free cream of mushroom soup, undiluted
* Cooking spray

Preparation

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, and crumble. Discard drippings in pan. Add 1 cup onion and garlic to pan; cook for 5 minutes or until tender, stirring frequently. Stir in the potatoes; cover and cook for 15 minutes, stirring occasionally.

Combine crumbled bacon, 1/4 cup cheese, green onions, sour cream, salt, pepper, and soup in a large bowl. Add potato mixture; toss gently to combine. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 3/4 cup cheese. Cover with foil coated with cooking spray. Refrigerate 8 hours or overnight.

Preheat oven to 350°.

Remove casserole from refrigerator; let stand at room temperature 15 minutes. Bake casserole, covered, at 350º for 30 minutes. Uncover and bake an additional 30 minutes or until bubbly around edges and cheese begins to brown.
Nutritional Information

Calories:
293 (31% from fat)
Fat:
10g (sat 4.8g,mono 3.3g,poly 0.7g)
Protein:
12.2g
Carbohydrate:
41.4g
Fiber:
4.7g
Cholesterol:
31mg
Iron:
0.2mg
Sodium:
720mg
Calcium:
214mg

Cooking Light, NOVEMBER 2005

Banana Bars with Pecan Frosting

Ingredients

* Bars:
* 2 cups sliced ripe banana (about 3 medium)
* 1/3 cup packed dark brown sugar
* 1 tablespoon butter, chilled and cut into small pieces
* 9 ounces cake flour (about 2 1/4 cups)
* 3/4 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/4 cup nonfat buttermilk
* 1 teaspoon vanilla extract
* 1/2 cup butter, softened
* 1 1/4 cups granulated sugar
* 2 large eggs
* Baking spray with flour
*

Frosting:
* 1/4 cup butter
* 2 cups powdered sugar
* 1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
* 1 teaspoon vanilla extract
* 1/4 cup chopped pecans, toasted

Preparation

1. Preheat oven to 400°.

2. To prepare bars, combine banana, brown sugar, and 1 tablespoon butter in an 8-inch square baking dish. Bake at 400° for 35 minutes, stirring after 17 minutes. Cool slightly.

3. Reduce the oven temperature to 375°.

4. Weigh or lightly spoon cake flour into dry measuring cups; level with a knife. Combine 9 ounces (about 2 1/4 cups) flour, soda, and baking powder in a medium bowl. Combine banana mixture, buttermilk, and 1 teaspoon vanilla in another medium bowl. Place 1/2 cup butter and granulated sugar in a large bowl; beat with a mixer at medium speed until well blended. Add eggs to granulated sugar mixture; mix well. Add flour mixture to sugar mixture alternating with banana mixture, beginning and ending with flour mixture.

5. Pour batter into a 13 x 9–inch baking pan coated with baking spray. Bake at 375° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.

6. To prepare frosting, melt 1/4 cup butter in a small saucepan over medium heat; cook 4 minutes or until lightly browned. Cool slightly. Combine browned butter, powdered sugar, cream cheese, and 1 teaspoon vanilla in a medium bowl; beat with a mixer until smooth. Spread frosting over cooled bars. Sprinkle with pecans.
Nutritional Information

Calories:
221 (0.0% from fat)
Fat:
8.4g (sat 4.7g,mono 2.3g,poly 0.6g)
Protein:
2.3g
Carbohydrate:
35.1g
Fiber:
0.6g
Cholesterol:
39mg
Iron:
1mg
Sodium:
117mg
Calcium:
23mg

Lindsay Weiss, Overland Park, KS, Cooking Light, JANUARY 2009

Butternut Squash Gratin with Blue Cheese and Sage

Recipe I'd like to try out.

Ingredients

* 5 cups (3/4-inch) cubed peeled butternut squash (about 2 pounds)
* 1 (1 1/2-ounce) slice white bread
* 4 teaspoons olive oil, divided
* 2 cups thinly sliced onion
* 1 tablespoon chopped fresh sage
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* Cooking spray
* 1/2 cup (2 ounces) crumbled blue cheese

Preparation

1. Preheat oven to 400°.

2. Steam butternut squash, covered, 10 minutes or until tender.

3. Place bread in a food processor, and pulse 12 times or until coarse crumbs measure 1/2 cup. Transfer to a small bowl; add 2 teaspoons oil, and toss with a fork to combine.

4. Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add sliced onion to pan; saute 5 minutes or until tender, stirring occasionally. Transfer the onion mixture to a large bowl. Add butternut squash, chopped sage, salt, and black pepper to bowl, and toss gently to combine. Spoon squash mixture into an 11 x 7–inch baking dish coated with cooking spray. Bake at 400° for 20 minutes. Sprinkle crumbled blue cheese evenly over squash mixture, and sprinkle evenly with breadcrumb mixture. Bake an additional 10 minutes or until the cheese is melted and crumbs are golden brown.
Nutritional Information

Calories:
186 (31% from fat)
Fat:
6.4g (sat 2.4g,mono 2.9g,poly 0.5g)
Protein:
5.1g
Carbohydrate:
30.9g
Fiber:
4.8g
Cholesterol:
7mg
Iron:
1.7mg
Sodium:
379mg
Calcium:
173mg

Jackie Mills, MS, RD, Cooking Light, DECEMBER 2008

Neiman Marcus Cookies

I was in the mood to make cookies for Chinese New Year and hand them out to my laundry lady, doormen, and friends. I returned to a recipe that was used many times over as a kiddo.

NEIMAN-MARCUS COOKIES

Note - Recipe may be halved
2 cups butter
24 oz. chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. soda
1 tsp. salt
2 cups sugar
1 (8 oz.) Hershey Bar (grated)
5 cups blended oatmeal
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice)

Measure oatmeal, and blend in a blender to a fine powder. Cream
the butter and both sugars. Add eggs and vanilla, mix together with
flour, oatmeal, salt, baking powder, and soda. Add chocolate chips,
Hershey Bar, and nuts. Roll into balls, and place two inches apart on
a cookie sheet.

Bake for 10 minutes at 375 degrees.
Makes 112 cookies.

Enchilada Lasagne

From Men's Health Mag

Ingredients
1⁄2 lb ground turkey breast
1 1⁄2 c reduced-fat Mexican-blend or Cheddar cheese
1 c canned diced tomatoes, drained
1 c low-fat, low-sodium cottage cheese
1⁄4 c canned jalapeño peppers, diced
1⁄2 c chopped scallions
2 tsp chili powder
2 cloves garlic, crushed
9 6" corn tortillas
1 c taco sauce


How To Make It

Brown the turkey in a nonstick skillet. Let it cool, then combine it in a bowl with the cheese (reserving 1/2 c), tomatoes, cottage cheese, peppers, scallions, chili powder, and garlic, stirring well. Coat an 11" x 7" baking dish with cooking spray. Place three tortillas in the dish and top with half of the turkey mixture. Layer three more tortillas, then the remaining turkey mixture. Place the last three tortillas on top, pour taco sauce over them, and sprinkle with 1/2 c cheese. Bake at 375°F for 20 minutes. Makes 4 servings


Per Serving
437 calories
34 grams (g) protein
43 g carbohydrates
11 g fat (6 g saturated)
893 milligrams (mg) sodium
3 g fiber