Meowssive!!!

    Know this blog is dedicated to mama's cooking but I just couldn't help posting pix of my kids Marni (below) and Sparrow (above).  If it helps my case at all, I've been contemplating whether or not to do this for two full days - so I did not take the matter lightly.  In the end, I figured Marmar and Sparbear are such big fans of their grandma and her cooking that is is only right I include them.  Plus they're soooooooooooooo cute!!!

Tofu with Ground Pork and Vegetables

Okay, I know I said in my last post that mama does not use frozen veggies.  I lied. But, this dish is so easy to make and easy to eat that I am sure you will forgive me.  Another cool thing about this is that it can also be made into a soup.  

For this recipe (or any other one that I've posted now that I think about it), it is not important to follow the measurements exactly.  If you want more or less of any ingredient, knock yourself out.

Ingredients:

1 package soft tofu, cubed and rinsed with fresh water

1 cup of frozen vegetables in whatever peas-carrots-corn-beans combo you like, thawed and rinsed

3/4 cup of ground pork

salt and pepper

1 tsp vegetable oil

Instructions:

1.  Sprinkle salt and pepper over the ground pork . Add the oil and mix well.

2.  Steam the tofu for about 6 minutes.  Strain the water that accumulates with steaming.

3.  Layer the pork over the tofu, then layer the vegetables over the pork.  

4.  Steam for another 6 minutes until cooked.  Strain if necessary.

Here's how to make this into a soup, the only additional ingredient is chicken or vegetable broth:

1.  In a pot, heat up some oil and brown the ground pork.

2.  Add 5 cups of chicken or vegetable broth

3.  When this comes to a boil, add the tofu and vegetables.

4.  Let the soup boil for another 3 minutes, then serve.

Steamed Chicken with Mushrooms

This is a simple, fragrant, and delicious dish that I have loved since childhood.  When I was away for college, my mom would say she's making this dish every time she wanted me to come back home for dinner (what can I say - I only lived 20 minutes away then).  The temptation usually worked, and still does (what can I say - I still only live 20 minutes away).

Enjoy this with steamed white rice, the juices of the dish go perfectly with it.

Ingredients:

3/4 cup Chinese (shitake) mushrooms, soaked for 4 hours in water and cut into slivers.

2 cups chicken drummettes and wings, chopped

4 cloves garlic, minced

salt

MSG (for you knuckleheads out there who are anti-MSG, mama says substitute with granulated chicken bullion...which is kinda funny cuz I think the kind she uses contains MSG...)

Instructions: 

1.  Combine chicken, mushrooms, and garlic on a plate.

2.  Sprinkle salt and MSG over the dish and mix.

3.  Steam for eight minutes. If steaming in a pan or wok, make sure the water is boiling first.

Here's what the dish looks like before steaming:

Spicy Stir-Fried Beef with Green Beans

The contrast between the crisp, clean green beans and the savory, tender beef makes this dish mmmm yummy. The spiciness adds just the right kick, like the kung-fu fighting chicken in the Burger King commercial. Use fresh ingredients!! Mama does not use frozen vegetables unless she's making fried rice - or spaghetti (*shrug* she's not Italian...).

Ingredients:

1 package of green beans, with ends snapped off and cut into 1 in. pieces

1/2 onion, chopped into 1/2 by 1 in. rectangular pieces

1 package beef (any cut works as long as it isn't too tough or thin - this ain't hot pot), cut up like the onions

1/3 cup soy sauce

1 tbsp corn starch

3 tbsp cold water

1 tsp granulated chicken bullion

4 cloves garlic, minced

3 dried red peppers or 1 tsp red pepper flakes

1 tsp cooking oil

Instructions:

1. Mix the cornstarch and water together and pour mixture over beef. Add the soy sauce and granulated chicken bullion to the beef and mix well. Let marinate for 5 minutes. (Note: cornstarch is what makes the beef so tender. The bullion is what mom uses to add extra flavor)

2. Heat up the wok. When it is hot, add the oil (you can use any oil, mama prefers vegetable oil). Infuse the oil with the garlic and dried red peppers (about 2 minutes).

3. Put in the green beans and onions and stir-fry for about 5-6 minutes. Take out the beans and put them aside.

4. Put the beef in the wok and stir fry for about 3 minutes, then put the beans back in. Stir-fry for about 2 more minutes and serve.

Wahhh dis beez?

I know what you're thinking.  What is Viet-Chi anyway?

It's short for, you know, Vietnamese-Chinese.  As in relating to both cultures?  As in maybe you have a Vietnamese last name and your parents are from Vietnam but you're Chinese?  Anyway, if you are one, you know what I am talking about.  And man, we got some goooooood food. 

My mama is bombass when we start talking culinary (she is bombass in all other ways too of course).  Her cooking is a powerful combo that includes a Vietnamese kick, a Chinese punch, but above all the creativity and skill of a woman whose cooking is what's kept me nice and chubby all my life (I swear I work out, really...).  To those out there who don't think their mama is an awesome cook, sorry - but try these recipes out and life won't be so tragic.  

Please forgive my amateur photos.  If you feel they are really awful and can't stand them, sending a new digicam my way should help!