Asian Summer Noodle With Dijon Sesame Dressing (夏の中華冷麵配芝麻芥末醬汁)

It’s the middle of Summer and the temperature sure is keeping us hot!  Are you also getting high 90s degree (F) in your area like we do?  I often found myself craving for something cold for lunch and dinner.  Yet, I want something substantial that would keep me full and packed with energies.  So when I need to chase the kids at the park or play that extra 10 minutes of soccer, I don’t feel weak and hungry.  Or maybe it’s just me getting old, I feel that I’m out of breath after just 15 minutes of run.  Okay, walk is more like it, who am I kidding!?  Anyhow, I make pasta salad quite often in the summer.  But I found myself always go back to this Asian Summer Noodle With Dijon Sesame Dressing (夏の中華冷麵配芝麻芥末醬汁).  This truly is my family’s favorite lunch and dinner when the weather is too hot to have a bowl of steamed rice or hot noodle soup. 




You might remember the Chicken Cold Noodle from my Little Girl’s birthday party (see picture below).  It’s basically the same idea of a cold noodle but with slightly different ingredients.  The version I made for the party has the same dressing and noodles, but I used slightly different toppings.  For the party, I used rotisserie chickens, Baby cucumbers, carrots and green onions.   



The recipe that I’m sharing today (see picture below) includes ham, red/orange bell pepper, carrots, baby cucumbers, and green onions.  I garnish it with a couple of bird’s eye chilies that I crafted into flowers blossoms.  This chili is extremely hot so if you don’t like spicy food, you can omit that.  But you can always use a milder chili and make the same garnish if you’re serving it at parties and gatherings.  I omitted the bell peppers in the noodles I made for the party because some guests are allergic to them.  But the bell peppers really adds a nice crunch and sweetness to this dish.  So, if you are okay with the bell peppers, use them!



Want to see how I prepare this refreshing and scrumptious Asian Summer Noodle?  Follow me to the kitchen.

For this Asian Summer Noodle recipe, the main ingredient of course is the noodle.  I used this fresh spaghetti noodle (see picture below) that I bought from the Chinese supermarket.  I know, I think my local Chinese market is getting very diversified!  I totally love that!  You can also use any fresh egg noodles you have on hand.  I love this particular one because the texture is wonderful.  It remains “bouncy” and el dente even after chilling in the fridge overnight without turning starchy.  Maybe I’m picky?  But I really dislike starchy noodles.  If you’ve ever tasted some chilled white rice straight from the fridge, you know what I’m taking about.  Yeah, I don’t recall how I got that experience to begin with, but I did.  So, using fresh noodles is very important for this recipe.  It’ll make a difference.  This is a two pound bag noodle and my recipe only calls for one pound.  You can keep the unused portion in a freezer bag and only defrost it in the fridge overnight before use.  They will be as nice as fresh.   



Now, onto the garnish, the curled green onions and chili blossoms.  This is a trick that I learned as kid, watching my parents cook.  I was so fascinated by how the ingredients transformed themselves with just a simple trick. 

1) First cut the green onions into 2 inches sections.  Then, thinly slice them vertically.
2) Split the chili vertically and carefully into 5 or 6 sections, depending on the size.  The bigger the chili, the more number of incision you can make.
3) Soak the cut up chili in a small bowl of iced water and watch the “blossom” opens up one by one right before your eyes.  Speaking of eyes, no matter what happens, don’t rub your eyes after you’ve handled the chili.  Especially if you have forgotten to use a pair of glove, like me!  Oh my!
4) Soak the green onions in a separate bowl of iced water.  They will curl up in no time.  By he way, the darker part of the green onion will curl up better than the white part, and they are milder in taste compare to the white and light green parts.  So, use the whole green onion and don’t waste any piece! 

Pretty easy, isn’t it?  Now, you can make your own edible garnish at home easily.   Not only they are pretty to look at, they add lots of flavors to the dish as well.



Let’s move on to the dressing.  This dressing couldn’t be more easy to prepare, yet packed with wonderful and complex flavors.  Here’s how I made it.

I) First, place the toasted sesame seeds in a small food processor.
II) Process the sesame seeds alone until it’s powdery.
III) Add the rest of the ingredients (see recipe below) into the food processor.
IV) Blend until everything is smooth.  And that’s it.  Keep the dressing in the fridge until ready to serve.

Since my kids love this noodle, I keep the dressing on the milder side and only used 1 teaspoon of Dijon mustard.  But if you love a little more kick, by all means add another teaspoon of Dijon mustard or whatever amount you preferred.  Just taste the dressing along the way and adjust it to your own liking.  Add a little at a time because you can always add more, but you can’t remove an ingredient from the mix.  

Note:  Please click here to see the bottle of the Japanese Mayo that I used.




Now, onto the main ingredients.  Here’s how I prepared them.

A) Julienned the cucumbers, bell peppers and carrots and keep them separated.  I cut all of them in approximately 2-inch length. Set aside.
B) Prepare a large bowl of ice water and have it close by.
C) In a large sauce pan, bring the water to a boil.  Blanch the carrots for a minute or two until crisp tender, depending on the thickness.
D) With a slotted spoon, remove the carrots into the prepared bowl of ice water to stop the cooking process.
E) Place the carrots onto a clean kitchen paper towel and gently pat them dry.  Set aside.
F) In the same pot of hot water, let the water return to a boil.  Cook the noodles until el dente, according to the package’s instructions.  Mine were done in only 3 minutes.  Remember, fresh noodles cook a lot faster than dried ones.  When the noodles are done, drain them in a colander and pour iced water over the noodles to stop the cooking process.




Last but not least, toss the noodles with the rest of the ingredients along with the dressing and enjoy.  Keep in mind, the noodle taste even better when it’s well chilled.  So, they actually taste better the next day.  The Dijon and Sesame Dressing is truly amazing.  It’s fragrant and very flavorful.  The light soy sauce (生抽)gives the dressing the depth and complex of flavors.  Remember to use the light soy sauce and not the dark one.  The dark soy sauce (老抽) is less salty, thicker and much darker in color compared to the light soy sauce.  I usually use the dark one for marinade only or when I need a deeper color in a dish.  Most Chinese supermarkets carry both, so make sure you get the right one.  Quite often, I only see the “light” soy sauce in American market. 




This recipe is perfect for summer parties and gatherings.  Be prepared that your guests will all ask you for the recipe after they’ve tried it.  One last tip before you go, if you’re serving this for parties, make it a day ahead of time.  But instead of tossing all ingredients together.  Do what I did.  Spread the cooked noodles on a large plate or platter, then place all the ingredients around the plate in sections as shown in the picture below.  Place the green onions and chili blossom in the middle, then cover with plastic wrap and keep in the fridge until ready to serve.  That makes a more beautiful presentation.  Place the dressing in a bowl, covered and keep refrigerated.  For the party, I doubled the whole recipe.  Also, I serve the dressing on the side for the guests to drizzle as much or as little as they want. 

I hope you’ll give this recipe a try because I know you’re going to love it as much as my family does.  Stay cool and happy cooking!

Vanilla Bean Easter Bunny Macarons and Carrot Cake Macarons

I love Easter.  It symbolized new life and reborn.  Easter is also filled with pastel colors things and furry bunny ears headband that my Baby Girl adores.  Easter also includes the fun Easter Egg Hunt and chocolate eggs that my Little Boy loves.  Ever since my kids could take their first step on their own and held onto a basket, I planned and organized little Easter Egg Hunt at the backyard for them.  This year is no exception.  By the way, Easter falls on March 31st this year.



For the Easter Egg Hunt, I usually prepare plastic eggs filled with treats and hide them in the backyard.  I also prepare big beautiful baskets for the kids to carry their treasures as they search and continue their "hunt".  I really enjoy seeing the smiles on their little faces as they discovered each egg.  Wait, I see something hatching from an egg below.  What is it?



Oh, it’s an Easter Bunny!  Wait, it isn’t just any Easter Bunny, it’s a Vanilla Bean Easter Bunny Macaron!



Wait, there’s another one hatching out…..



And another….



Wait, there’s more.  Shhh….this one is still asleep!  She’s just so cute.  Let’s call her Sleeping Beauty, shall we?!



Oh…and Mr. Grumpy is here too!



I hear someone whispering….



So, here goes the Easter Bunny Tea Party.  Care to join?  Oh, and Sleeping Beauty is still sleeping, shhh…..



Of course, you can’t have a Tea Party without some treats!  Can you?  What do we have?  Oh, Carrot Macarons with Cream Cheese Buttercream filling, of course.  Those are Easter Bunnies’ favorite treats!



These sure look tasty and perfect for the Easter Bunnies.



This is such a fun party, let’s taste some carrots, shall we?



How was it, then?



Everything was in harmony, peace and quiet, until my kids decided to join the Easter Bunny Tea Party.  Of course, you know how it ended.



The kids couldn't resist for a taste test.   And yes, the Easter Bunnies were as delicious as the Carrot macarons.  The End!



Have you ever wonder, what’s inside of an Easter Bunny Macaron’s head?  Creamy Vanilla Bean Buttercream, that is.  I’m not dare to watch!



Carrot Macaron Shells and Cream Cheese Buttercream fillings.  I’m telling you, they taste just like a carrot cake, in macaron form.



In case you wonder, I sliced and dried some carrots in the oven for the shells.



Until they look like this (below).  Then, I ground them all up with almonds, powdered sugar to make the shells.



Here are the Easter Bunnies before they went into the oven.  Oh…sorry, that just doesn't sound right. hahaha…..I hope you’re looking at the picture below too and not just reading the paragraphs alone.



Here’s the Easter Bunny being filled with Vanilla Bean Buttercream.  Oh so yum! 



Do you celebrate Easter?  What's your plan for the Easter weekend?  I would love to hear from you.  I hope you all enjoy today’s special Easter post.  Until next time...



P.S.:  After I was done editing the pictures for this post, I found out that Baby Girl has a sweater with a bunny that looks very similar to “Sleeping Beauty”.  So, my Baby Girl was my model that day and I snapped a few fun shots.  Say goodnight, I mean goodbye to "Sleeping Beauty".  She’s living happily ever after in my Baby Girl’s tummy!     




Disclaimer: No Easter Bunny was hurt during the production of this post.  We all had a fun tea party and a happy tummy!

Beef Sukiyaki—With Pictorial

The very first time I’ve ever tasted a Beef Sukiyaki, it was way back in my Junior High School years when I was still living in Hong Kong.  I attended one of my good friends’ birthday party and her Mom prepared this memorable dish for all of us.  It was the best sukiyaki I’ve ever tasted.  The best, even until now.  I have to say, my own version came pretty closed to hers, but there was something sentimental about the very first time that I had this dish.  It was my very first time attending a friend’s birthday patty without my parents’ present.  That was something huge, at least, it was something huge for me back then.



Sukiyaki is a Japanese winter dish of soup, or stew, prepared and served in the nabemono (Japanese hot pot) style.  It consists of meat, usually thinly sliced beef, which is slowly cooked at the table, along with other vegetables and ingredients, in a shallow iron pot.  The sukiyaki sauce usually contains a mixture of soy sauce, sugar, and mirin. Before being eaten, the ingredients are usually dipped in a small bowl of raw, beaten eggs. 



“Hot pots” (or Chinese style fondue) are very popular in Asian cuisine, especially in the winter.  They are slightly different than sukiyaki. Instead of having a sauce for the base, Chinese style hot pots use varieties of soup base, usually chicken stock, beef stocks, or herbal soup as it’s base for cooking.  Then, the cooked ingredients are dipped into a bowl of raw beaten eggs with soy sauce (and chili oil if you like it spicy).  I grew up having hot pots every winter with my family.  It’s the best family-style kind of meal.  We gather around the table, mingle, and cook together as we eat, often for hours.  It’s the best way to spend quality time together, in my opinion.  Not to mention, super easy to prepare as well.  All you need to do is to get the the soup base and other ingredients ready.  Then, everyone cook whatever they like to eat at the table-side.    



Want to join me in the kitchen to see how I prepare the Beef Sukiyaki?  Come on over.

1) Remove the stems of the shitake mushrooms, it’s much easier to do so when the mushrooms are still dry.

2) Rinse and soak in the hottest tab water until soften (about 30 minutes to 1 hour, depending on thickness).

3) Thinly sliced the carrot and cut the preferred shape with a small cookie cutter.

4) Trim off, and discard the roots of the enoki mushrooms, wash, drain and set aside.



5) This is the package of the Yam noodles that I’ve got.  Very healthy and naturally gluten free.  Very low in calories as well.  I have no idea why they are called yam cakes on the package though.

6) A close look at the yam noodles.  They are rolled up in small bite size bundles.  Cute and convenience.

7) I used some fried soybean curd this time.  You can use firm tofu if you like.

8) Last but not least, I’ve got some wonderful quality of Kobe Beef!  Juicy and tender.  So decadent. 



9) In a medium nabemono, clay pot, or sauce pan, bring the water, soy sauce, sake, mirin, sugar and sesame oil to a boil. Add the soften shitake mushrooms, cabbage and carrot, cook until almost cooked through, about 15 to 20 minutes.

Then add the Bok Choy, soy bean curd, enoki mushrooms and yam noodles into the pot until the liquid comes up to a boil again. When ready to serve, add the sliced beef into the pot. Remove from heat, sprinkle green onion on top and enjoy. (This part can/should be done at the dining table with a portable stove.)



My hubby was able to join me for lunch when I prepared this Beef Sukiyaki the other day.  It was warm and wonderful.  We really enjoyed this Beef Sukiyaki.  I hope you’ll give this recipe a try.  Have fun cooking and stay warm.

Honey Roasted Carrot Salad

Years ago, I’ve tried some honey roasted carrots at a restaurant.  I believe it was from a buffet restaurant when my Hubby and I visited Las Vegas.  Those honey roasted carrots were amazing.  Perfectly sweet and got a hint of the caramelized aroma from the honey along with the freshness from the carrot.  They were tender and succulent.  I’m surprised that those carrots didn’t help on my cognitive wellness for better memories!



Anyhow, I’m just glad that I was able to recreate those honey roasted carrots right at home. Maybe that was the reason why I forgot which restaurant I first had them.  Because nowadays, I can enjoy them at home any time I want without the long drive to L.V.  Of course, I still enjoy a trip to L.V. every once in a while, but not just for the purpose of consuming carrots.



The Honey Roasted Carrots are perfect as is if you serve them as a side dish. But since I was roasting them for lunch, I included other root vegetables such as parsnips and radishes.  The salad was dressed in Meyer Lemon and Herb Vinaigrette, so refreshing!



Now that we’re done talking about the salad, it’s time for a confession.  I used to dislike radishes.  I guess it’s the strong peppery aroma that I dislike the most.  It’s only recently that I started to appreciate them, especially so when I serve them in salad.  Now, I adore radishes.  Ironically, it’s also that peppery aroma and flavor that makes me fall in love with the radish.  I can’t resist their lovely crunchy and crispy texture either.  I guess our palates and taste do change as we grow.  Boy, that makes me feel old.  Let’s just say, my palates gets more sophisticated as time goes by, like a bottle of fine wine.  Okay, that sounds more elegant, but I still feel O.L.D.!  Nevermind.



Is there a vegetable, or any type of food that you dislike at first but love them now?  I have quite a long list.  What are some of yours, if any?  I would love to know. 



By the way, this salad is perfect if you serve them in individual glasses for gatherings as a healthy appetizer or side dish (such as your upcoming Memorial Day Grilling).  All you need to do is to chop the root vegetables in smaller pieces to fit into the serving glasses.  For a pretty presentation, simply layer each ingredients on top of each other and drizzle the vinaigrette on top.  But for me, the big bowl such as the one in the picture below is more of my type... for a substantial lunch.  Wish you all a Happy Memorial Weekend.  Happy roasting and grilling!   

Chinese Chicken Salad with Creamy Sesame Dressing—For Mother’s Day

Seems like I’m working backwards on our Mother’s Day menu here.    Yes, I’ve got the desserts covered.  If you missed that post, the dessert recipe is right here and don’t forget to check out the Homemade gift idea by clicking here.  Now, we’re moving onto the entrée, Chinese Chicken Salad with Creamy Sesame Dressing.



For all those health conscious Mommy’s out there, this is one perfect entrée to celebrate Mother’s Day.  Hey, I guess we all can use a little help to get ourselves, and figures, ready for the swim suit season, right?   If you don’t care about all that, this is still a flavorful and refreshing salad to enjoy in Spring and Summer.



In this recipe, I roasted my own chicken breasts and fried my own won ton strips.  However, you can totally take a short cut by using your favorite rotisserie chicken and ready to serve crispy noodles, such as these.  You can literally put this salad together within 15 to 20 minutes if you take the short cuts.  Mine actually took less than 45 minutes as I did all the prep works (and clean up) while the chicken is roasting in the oven.



Here’s a break down on the ingredients (see picture below). I love the different color, flavor and texture combinations in this recipe.  Crunchy won ton strips, crispy snow peas and lettuce, along with juicy and refreshing mandarin orange, and tender chicken.  The red cabbage and carrot add a bite to the over all texture.  The Creamy Sesame Dressing is divine!  I made extras dressing and store it in the fridge and have it ready in the next 2 days to enjoy.



With a simple and healthy recipe like this, you can relax and have a wonderful Mother’s Day dining in.  I love a healthy and no stress recipe any time over waiting in line at a packed restaurant especially on popular dining out holiday such as Mother’s Day.  Yup, in another word, I’m getting old!  hahaha….



So, what’s your plan for Mother’s Day?  If you’re dining in like me, have you planned out your menu yet?  If not, hope you’ll give this recipe a try.  Thank you for reading and stopping by today.  Until next time, take care.