Vegetable delivery on Thursday, so see us on Thursday afternoons...

...for our fresh vegetables AND fresh noodles.

We have fish! Frozen milkfish (Chanos chanos), pompano and tilapia in stock

Information on Tilapia: http://www.montereybayaquarium.org/cr/SeafoodWatch/web/sfw_factsheet.aspx?gid=27



Recipe for broiled tilapia follows. 

More recipes for other fish in stock are to follow soon.  -tp, web master.

Tilapias's mild flavor allows the bold flavors of the coconut and curry to shine. Serve this dish with rice, which will absorb the sauce.

Yield: 4 servings (serving size: 1 fillet, 1/2 cup sauce, 3/4 cup rice, and 1 lime wedge)

Ingredients

• 1  teaspoon  dark sesame oil, divided
• 2  teaspoons  minced peeled fresh ginger
• 2  garlic cloves, minced
• 1  cup  finely chopped red bell pepper
• 1  cup  chopped green onions
• 1  teaspoon  curry powder
• 2  teaspoons  red curry paste
• 1/2  teaspoon  ground cumin
• 4  teaspoons  low-sodium soy sauce
• 1  tablespoon  brown sugar
• 1/2  teaspoon  salt, divided
• 1  (14-ounce) can light coconut milk
• 2  tablespoons  chopped fresh cilantro
• 4  (6-ounce) tilapia fillets
• Cooking spray
• 3  cups  hot cooked basmati rice
• 4  lime wedges

Preparation

Preheat broiler.

Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and onions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro.
Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce, rice, and lime wedges.

Nutritional Information

Calories:

506 (30% from fat)

Fat:

17.1g (sat 5.9g,mono 6g,poly 2.5g)

Protein:

29g

Carbohydrate:

56.6g

Fiber:

3.1g

Cholesterol:

82mg

Iron:

2.7mg

Sodium:

616mg

Calcium:

47mg

More fish in stock at Yao:

Above:  Pompano

Above:  Milkfish

Crunchy treats.

Try the Garlic Green Peas and Mustard Green Peas.

Chinese Sausage. We have it in our cooler at Yao

From About.com

Chinese sausage (lap cheong ) adds its distinctive flavor to this home cooked fried rice recipe. Serves 4 to 6 as a side dish. It keeps for several weeks in the fridge, and it can be frozen. I add a couple of chopped sausages to my rice for the last 14 minutes in the rice steamer.  Cooked with rice, it adds flavor and is excellent with blanched bok choy or gai lan.  I like this simple dish with oyster sauce and a couple of cups of strong tea.

 

 

Ingredients:

• 2 eggs
• 1 teaspoon salt
• Black pepper, to taste
• 5 tablespoons peanut or vegetable oil for frying, or as needed
• 1 - 2 Chinese sausages, diced (I used 2)
• 1/4 cup shredded carrot
• 1/2 cup frozen peas
• 4 cups leftover cooked rice
• 1 teaspoon oyster sauce, or to taste (I used 1 teaspoon)
• 1 teaspoon soy sauce
• Extra salt and pepper to taste, optional
• 1 green onion, finely chopped, optional

Preparation:

Beat the eggs in a small bowl with the salt and pepper.
Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, on medium heat, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan.

Heat 1 tablespoon oil in the pan or wok. When the oil is hot, add the minced ginger. Stir-fry for a few seconds, then add the Chinese sausage. Stir-fry the sausage for a minute, then add the shredded carrot and the green peas. Stir-fry for up to 2 more minutes and remove from the pan. Clean out the pan.
Heat 2 tablespoons oil in the wok. Reduce the heat to medium and add the rice, stirring with chopsticks to break up any clumps. Stir in the remainder of the soy sauce and oyster sauce. Season with salt and pepper if desired. Add the sausage and vegetables back into the pan. Stir in the scrambled egg. Heat through and stir in the green onion if using. Serve hot.

Using NOODLES in Chinese Recipes

http://www.chinesefood-recipes.com/chinese_noodles_recipes/chinese_noodles_recipes.php
Rice noodles, being very thin and delicate require scarcely any cooking.  We have MANY kinds of noodles and rice in our store.  Stop in a look around.

Soak rice noodles in hot water for 5-10 minutes or until soft - then drain and cook.

PLEASE, do not allow them to cook for more than 2 or 3 minutes (depending on how thick they are), and test them during their cooking. Remember - if left too long in boiling water, rice noodles will turn to mush.