Sunday, January 13, 2013

My husband Nathan Koengeter learned the art of stretching noodles while we were overseas in China. Now we have a lil one on the way we're hoping he can pick up some Madarin.

Monday, March 26, 2012

Bay Area Eatery

Clam Chowder

I love Clam Chowder near the ocean. Nathan Koengeter highly recommends Ivar's for fish and chips as well.  Abalonetti's Seafood in Monteray serves up some fresh, flaky cod with a side of malt vinegar that is extremely delicious.   

Sunday, January 8, 2012

Kung Pow Chicken

    The following recipe is very similar to the chicken we tasted at the Shanghai Cooking School in China. The food was beyond delicious. Unfortunately, the rest of our trip was plagued with odd dishes that were Americanized in strange and unappetizing ways.

    SAUCE


    Directions:

    1. Combine chicken, salt, egg white, and cornstarch. Mix well by hand and set aside.
    2. In a small bowl, blend all sauce ingredients. Set aside.
    3. Add 2 tablespoons oil to heated wok and stir fry chicken. Cook the chicken until it's golden to golden brown on each side. Remove to serving bowl.
    4. Add 2 more tablespoons oil to same wok.
    5. Toss peanuts and chili peppers in the wok and stir fry until peppers turn dark red.
    6. Remove from wok and add to chicken. Lower Heat. If necessary, add more oil.
    7. Stir fry green onions and garlic for several seconds. (Do not let garlic burn.).
    8. Return chicken, peanuts and peppers to wok and stir fry a few seconds to combine.
    9. Add water chestnuts and combined sauce ingredients and stir fry till heated through and thickened (less than a minute).
    10. Serve over rice.


    Read more: http://www.food.com/recipe/kung-pao-chicken-ii-copycat-202420#ixzz1iuY4tDEQ