Fried Zucchini

This simple zucchini recipe is pretty darn good and great side dish or as an appetizer.
Ingredients:
1. Cut zucchini into 1/2-inch thick slices.4 medium zucchini
2 tbsp chopped fresh parsley
½ of lemon juice
1 lemon zest
salt and pepper to taste
¼ cup olive oil
Preparation:

1. Cut zucchini into ½-inch thick slices.

2. In a mixing bowl, toss the zucchini slices with parsley, lemon zest, lemon juice, salt, and pepper. If desired, you can sprinkle other spices on zucchini.

3. Heat oil in skillet over medium heat. Lay the zucchini tothe pan in batches, taking care not to crowd.

4. Fry on one side, flip carefully and cook until evenly browned and zucchini is just tender but not too soft.

5. Drain on paper towels and serve along with pan seared fish fillet, steak or other hot grilled meats.

Deep Fry Crispy Wasabi Mushroom

This deep fry mushrooms in wasabi flavor inspired me one of our favorite snack can be found in street food markets in Taiwan. They make a great appetizer and irresistible snack. Fried mushrooms should be served immediately for the best taste. 
Ingredients:
600g white long mushrooms
wasabi powder
1½  cup cornstarch
½  tbsp white ground pepper
pinch of salt
½ tsp wasabi paste
grapeseed oil or any cooking oil, except olive and sesame oil
nanami togarashi
Preparation:

1. Using your hands, mix the cornstarch, ground pepper, salt, wasabi paste and 1 tbsp wasabi powder into a bowl. Then heat the oil in a deep skillet over medium-high heat. Test to see if oil is hot by frying a wooden chopstick into the oil. If the oil starts steadily bubbling, then the oil is hot enough for frying.

2. Wash the mushrooms then drain the water. Coat and toss mushrooms with cornstarch mixture.

3. Working in batches so they are not crowded, fry mushrooms for about 5 minutes per batch until they are crisp and golden brown.

4. Each time you remove a batch from the oil then transfer the fried mushrooms to a mixing bowl with paper towel to soak excess oil. Sprinkle a wasabi powder and nanami togarashi while still warm. More salt and ground white pepper may be added to mushrooms for your taste. When finished, pile onto a serving platter and serve!

Volaille Cordon Blue (Chicken Cordon Blue)

A simple "Chicken Cordon Blue" take on a classic french dish. In this version, should have a coating that puffs up itself which add a little more depth to the dish. The key to a good chicken cordon blue or schnitzel is the crispiness of the breading and deliciousness of the sauce. Its also fairly quick and easy. 
Ingredients:
4 pcs large half chicken breast, boneless and skinless
4 sliced le jambon superieur  (ham)
4 sliced gruyère de comté (gruyere cheese)
8 yukon potatoes, peeled and cut into quarters
1 tbsp olive oil
1 tbsp fresh chopped parsley
For The Sauce:
1 fresh squeeze of orange
1 cup chicken stock
½ cup white wine
10 tbsp demi glace
5 shallots, finely chopped
1 tsp fresh marjoram, chopped
1-2 tbsp unsalted butter
salt and freshly ground black pepper
For Coating:
1½ - 2 cups breadcrumbs
1½ cup plain flour
2 eggs, beaten then mix with 1 tbsp of milk
15g of fresh mixed herbs; parsley, thyme, marjoram and rosemary (fresh tarragon if available)
½ tbsp dry tarragon
grapeseed oil or olive oil for deep frying
pinch of salt and ground black pepper
Preparation:

1. Before you start cooking, you ought to prepare the ingredients with a list of needed ingredients and step by step instructions to prepare the chicken dish. It may not be difficult for you to cook this dish. In order to do that and for the magical part. Chop the herbs coarsely but very finely.

2. Spread and mix the herb mixture and dry tarragon into the breadcrumbs with pinch of salt and pepper.

3. Meanwhile, in a saucepan over medium heat. Melt the butter then add the shallots, saute until shallots are translucent.

4. Add liquid ingredients at a time, simmer and reduce until it's almost evaporated.

5. Season with salt and pepper, then add the marjoram into the sauce. 

6. Then slowly stir the sauce until well blended and resembles loose gravy. Turn off the heat and transfer to a gravy boat and set aside in a warm temperature.

7. In nonstick stainless steel frying pan, heat the oil over medium high heat. Add the potatoes, reduce and stir-fry potatoes slowly over low heat. Cover with lid and cook, stirring occasionally until potatoes are golden brown but tender. Sprinkle the chopped parsley then season with salt and pepper. Set aside and keep warm.

8. Slice each piece of meat into even halves. Cover the chicken breast with a piece of plastic or paper wrap and flatten the chicken breast with a meat mallet until thin but do not flatten them too much. The chicken piece should almost double in size but still hold together.

9. Distribute the cheese around the breast and place the ham on top then roll tightly.  

10. Heat the frying pan and fill a third full with oil. Dredge the chicken breast first in flour making sure to shake off all the excess.

11. Dip each chicken breast into egg mixture to coat completely.

12. Then dredge in herb and breadcrumb mixture, patting it on to help it stick.

13. Fry the chicken breast until fully done and golden brown on both sides.

14. Transfer to platter with wire rack to drained out the excess oil or drain on paper towels.

15. Place a stuffed chicken on each plate, serve next to potato fries. Divide the sauce among the plates, drizzle over chicken or on the side as a dip. Serve and enjoy!

Pork Schnitzel With Lingonberry Sauce

During the time we traveled to Germany and Austria we had the opportunity to have the most delicious schnitzel and my fam favorite Austrian-German dish. Schnitzel is usually made with veal. Since it was hard to find veal in Taiwan . I substituted pork, though plenty of oil is still necessary and this is no health food. So I cheated a bit with the oven roasted fries, it came out better than expected. What a taste time trip back our travel to the Germany-Austria. It's pretty easy and quick to make, below recipe can be done either with veal or chicken and pork, and serves 4 people. Guten appetit!

Ingredients:

4 pork tenderloin (about 170g each)

flour

breadcrumbs

2 egg, beaten
2 tbsp milk

pinch of salt and pepper

3 large potatoes, peeled and cut into ¼  fries-make serves for 3-4 person

2 large carrots, cut into long section 

1 tsp salt

1 tsp ground pepper

1 tbsp paprika

2 tbsp olive oil

Preparation:

1. At first, in a large bowl toss carrot and potatoes sticks with olive oil, salt, pepper and paprika. Spread out carrot and potatoes sticks on a parchment paper baking sheet. Bake at 220°C for 30 minutes or until browned, soft but crisp.

2. Place pork tenderloin between layers of plastic wrapper, use a meat hammer to flatten the pork cutlets to into ¼ inch thickness.

3. In a 3 separate plates. Combine the flour, seasoned salt and pepper. Coat pork tenderloin with flour.

4. Then second plate, combine egg and milk, then whisked and dip in egg mixture.

5. Then coat with a layer of bread crumbs.

6. In a skillet, heat around 1½ to 2 inch deep oil. Gently slide the cutlets and fry until fully done and golden brown on both sides.

7. Transfer to platter with wire rack to drained out the excess oil and keep warm. Serve the cutlets while still hot with the roasted oven fries,  lingonberry sauce, tartar sauce or ketchup may also serve as a dip and lemon slices if you like.

Lumpiang Shanghai 'Filipino Spring Roll'

Ingredients:
I kilo ground pork
1 whole egg
4 cloves of garlic finely minced
1/2 cup onions finely minced
1/2 cup carrots finely minced
1/2 cup shrimp finely minced
1/2 cup Chinese celery, finely chopped
Salt & pepper

Methods:
1) Mix all the ingredients in a bowl except for the wrappers. Lay your wrapper in a plate. Put one tablespoon or less of the mixture in the middle of the wrapper . Rolling up, brush the top end of your wrapper with a little bit of water to seal the lumpia. Try to fold it  as tight as possible.

2) Heat oil in deep fry pan, and fry your rolled lumpia fry until golden. Remove from the pan and let excess oil to drip in paper towel. Serve fried lumpia or spring rolls with sauce of your choice. I used banana ketchup to dip in this lumpiang shanghai. Or sweet and sour sauce (optional)