Steamy Kitchen Recipes | RSS Feed Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Tue, 21 Jul 2015 18:52:51 +0000 en-US hourly 1 Delicious Days’ Asian Sesame Chicken Noodle Salad Thu, 02 Apr 2009 02:01:52 +0000 Recipe for Asian Sesame Chicken Noodle Salad Recipe from cookbook author Nicole Stich.

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I have a special section in my bookshelf called “Inspiration and Eye-Candy” and only a handful of lucky titles get a coveted spot on that shelf. These are books that I reach for when I’m feeling hungry-but-not-hungry-but-hungry, which really means I want to eat but I can’t muster up the energy to be creative and whip up something in the kitchen on the fly. Currently on the shelf is Nobu, The Cookbook (recipe next week), Things Cooks Love from Sur La Table (recipe soon) and delicious-days-nicole-stichdelicious days by Nicole Stich.

Nicky was kind enough to send me one of her books…she’s an an award-winning food blogger, amazing cook, detailed photographer, creative designer and naturally gifted writer. Oh, and she’s married to handsome Oliver, have beautiful friends and they live in Germany. Sounds so exotic, doesn’t it? Well friends, wait til you see this book, you will love it.

The cookbook contains hundreds of photographs so vivid and sharp that you can totally pretend that you’re there. Instead of traditional cookbook chapters, Nicky and Oliver bring you on a food journey and divide the book into mini sections like, “Boat Trip in Greece” and “Bella Italia.” Recipes that accompany these journeys are fabulous, many of them with only a handful of ingredients. A simple “Greek Yogurt with Honey and Roasted Nuts” is so much more special when Nicky and her friends are savoring it aboard a yacht sailing the Aegean.


Asian Sesame Chicken Noodle Salad Recipe

Servings: 4 Prep Time: Cook Time:

Adapted from delicious days by Nicole Stich. Instead of the usual heavy peanut sauce, this recipe uses a sesame seeds. Kecap Manis is a sweet Indonesian soy sauce you can find in any Asian market.


1 pound boneless chicken breasts
3 tablespoons cooking oil (peanut, vegetable or canola)
1/2 large red chili pepper, sliced
1 cucumber, washed and thinly sliced
1-2 teaspoon Sichuan peppercorns (optional)
5 tablespoons toasted sesame seeds, divided
1 garlic clove, peeled
4 tablespoons kejap manis
2 teaspoons toasted sesame oil
3.5 ounces thin, dried Japanese or Chinese noodles (such as somen or soba)


Place the chicken breasts in a pot with lightly salted water (enough water to cover the chicken.) Bring to a boil, immediately reduce heat and cook in the barely simmering water for 10-15 minutes until done. Test for doneness. Remove chicken and let cool. Return water back to boil and cook the noodles according to package instructions and drain.

Heat a wok or frying pan with the cooking oil, Sichuan peppercorns and red chili pepper until the peppercorns unfolds its aroma. Add the cucumber and fry for 30 seconds. Let cool.

In a mortar, crush the garlic and just 4 tablespoons of the sesame seeds until it forms a rough paste. You can also do this in a blender. Add the remaining tablespoon of sesame seeds, kejap manis, sesame oil and about 5 tablespoons of water. Stir the sesame sauce.

Shred the cooked chicken meat, toss with the sesame sauce along with the oil/peppercorn/pepper mixture and drained noodles.

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Chinese Marbled Tea Egg Recipe Sun, 18 Jan 2009 02:35:56 +0000 Chinese Marbled Tea Eggs symbolize prosperity

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Chinese Marbled Tea Egg Recipe


What you’ll learn:

  • What Chinese Tea Eggs symbolize
  • How to gently crack the eggshell and still keep it intact
  • How to create intricate marble designs on the egg
  • How to create the perfect Chinese Marbled Tea Eggs

I know it’s a bit early to start thinking about Chinese New Year, but I wanted to start a week ahead and post several recipes that would make perfect dishes for the upcoming Chinese New Year, such as this Chinese Marbled Tea Egg recipe.

Isn’t the shell of the Tea Egg absolutely gorgeous? The best part (other than eating) is to peel back the egg shell to see what kind of marbled design you end up with!

We generally eat these at room temperature or just slightly warm. In Northern China, Chinese Tea Eggs symbolize golden nuggets for the Chinese New Year feast – so if you’re lookin’ for a little more prosperity this coming year of the Ox update: it’s the Year of the Tiger this year! my Mama says you’d better make this recipe!

My friend Diana, author of Appetite For China recently was vacationing here in Tampa, Florida and I got to meet her! (yeah – we got a pic together too! at the end of the post.) She includes dried orange peel in her recipe and I’m sure she’ll be enjoying Chinese Tea Eggs with her parents in China.

Chinese Marbled Tea Egg Recipe

For Chinese Marbled Tea Eggs, you’ll want to hard boil eggs first, and after they cool off, use a back of a teaspoon to gently crack the eggshell all over. Keep the eggshell intact, but the more you crack, the more intricate the design of the marble will be. Make those crack pretty deep, as that is how the tea/soy mixture will seep into the egg.

Chinese Marbled Tea Egg RecipeChinese Marbled Tea Egg Recipe

I was gentle at first, but after seeing that the eggshell stayed intact, I cracked the next egg a bit harder…and what a difference that made!

Chinese Marbled Tea Egg Recipe


Chinese Marbled Tea Egg Recipe

Servings: 6 eggs Prep Time: Cook Time:


6 eggs
3/4 cup soy sauce
2 star anise
2 tablespoons black tea (or 2 tea bags)
1 cinnamon stick
1 teaspoon sugar
1 tablespoon Sichuan peppercorn (optional)
2 strips dried tangerine or mandarin orange peel (optional)


Gently place the eggs in a medium pot and fill with water to cover the eggs by 1-inch. Bring the pot to a boil, lower the heat and let simmer for 3 minutes. Remove the eggs (leaving the water in the pot) and let cool under running cool water. Using the back of the teaspoon, gently tap the eggshell to crack the shell all over. The more you tap, the more intricate the design. Do this with a delicate hand to keep the shell intact. To the same pot with the boiling water, return the eggs and add in the remaining ingredients. Bring the mixture to a boil and immediately turn the heat to low. Simmer for 40 minutes, cover with lid and let eggs steep for a few hours to overnight. The longer you steep, the more flavorful and deeply marbled the tea eggs will be. In the photos above, I steeped for 5 hours. Mom likes to steep overnight.

And as I promised, here is the lovely Diana!


Chinese New Year book for kids

If you want to teach your kids about Chinese New Year, this book called Dragon Dance is great  !


More Recipes to Explore:

Chinese New Year Recipes: What to eat if you want a raise! (Steamy Kitchen)

What to eat for Chinese New Year Infographic (Steamy Kitchen)

Chinese New Year Recipes + Superstitions (Steamy Kitchen)

Chinese Egg Drop Soup (Steamy Kitchen)

Chinese Tea Leaf Eggs (All Recipes)

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Asian Flavored Sea Salts Fri, 06 Jun 2008 12:34:51 +0000 from Steamy Kitchen food column in Tampa Tribune If I had to just choose one thing, “my killer app” in the kitchen, it would be salt. It doesn’t matter what cuisine I’m cooking, salt is the basis of flavor in a savory dish. Call me a salt snob, but I stay away from the regular table salt, mainly because it ...

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Asian Flavored Sea Salts

from Steamy Kitchen food column in Tampa Tribune

If I had to just choose one thing, “my killer app” in the kitchen, it would be salt. It doesn’t matter what cuisine I’m cooking, salt is the basis of flavor in a savory dish. Call me a salt snob, but I stay away from the regular table salt, mainly because it tastes like crap! The granules are way too fine, the anti-caking agent just sounds gross and added iodine is sooooo 1920’s. The taste reminds me of…um…getting smacked in the face with a salt lick dipped in a vat of bitters?

Normally, I use kosher salt in the kitchen, mainly because of the texture and cheap price. I really like the feel of kosher salt in my fingers as I’m seasoning, and I’ve learned to season by sight, feel and taste. I’m just too lazy to bust out the measuring spoons, because each time, I have to wash and wipe dry the set of awkward, clanging, dangling spoons for fear of tainting the oregano with chili powder or powdered sugar with vanilla extract. How inefficient! Wouldn’t it be cool if spice jars came with twist lids that doled out the spice in teaspoon increments? What a great product idea. And if you steal my idea, at least take me out to dinner. But I digress.

I also use sea salt and serve sea salt at the table. Sea salt is evaporated sea water, and you’d be surprised at how many different types of sea salt there are, Australia’s Murray River pink salt crystals, salt from the tropical salt beds of Bali, grey salt from France and even Hawaiian black lava salt. The colors are naturally occurring and the taste? Imagine standing at the clear, blue water’s edge in the Mediterranean, closing your eyes and letting the crashing waves mist your face. I call that $12.95 for an 8oz vacation!

Normally, because of its price, I reserve sea salt as a “finishing salt” to sprinkle on a dish either at the table or after the cooking process. But guess what I discovered at the market? Affordable sea salt that is shaped and textured just like kosher salt. Look for Alessi Fine Sea SaltAlessi Fine Sea Salt at the market or Pure Ocean sold by Pure Ocean is Kosher certified, if that’s important to you. If you see other brands of sea salt at the market, look at the label and make sure that the only ingredient is salt.

So, now that sea salt is finally affordable enough to play with, let’s take it one step further and talk about combining spices and herbs with sea salt to create flavored salts. One of my favorites is orange and lemon zest, which is perfect for summertime dishes and keeps in a jar for months.

It’s great on any seafood, steamed vegetables or grilled chicken. Cut back on the amount of salt that you normally use during cooking and instead, sprinkle the Citrus Flavored Sea Salt on top of the dish to finish. You can certainly cook with the flavored sea salt, but using it as a finishing salt really lets the flavors sing.

The formula is simple – spice or dried herbs + fine ground sea salt. If you’re using fresh ingredients (like citrus zest) make sure you dry them out in the oven first. Other combinations that work well: Chili powder + lime zest; toasted and ground Sichuan peppercorn or even lavender + mint, which is great on lamb or eggs. If you don’t want to make you own, check out

Fusion Sea Salt from Salt – they have some fabulous fusion flavors like Espresso Brava (great on steaks), Spicy Curry, Vintage Merlot, Chili Verde, Black Truffle, Thai Ginger, Smoked Serrano and Soy Sauce Salt.

Curry Salt

2 teaspoons curry powder + 1/4 very fine sea salt

Make sure you get the “fine sea salt” when working with a powder spice. If you can’t find the “fine” grind, then just throw it in the food processor or spice grinder and pulse a few times. This salt is excellent on roasted cauliflower!

Sichuan Peppercorn Salt

it\'s a berry from a bush - not really peppercorn

Sichuan Peppercorn or Szechuan Peppercorn is really not a peppercorn at all – its a berry from a bush that will make your tongue and lips tingle and numb when you eat them. Yes, its legal. No, you can’t snort it. When you dry-roast the peppercorns, your entire house will smell heavenly…woodsy, citrusy, earthy…so incredibly aromatic

Sichuan peppercorn salt

Dry toast 1/4 cup of Sichuan Peppercorn in a dry skillet over medium-high heat. Make sure you don’t burn the spice! It should take about 5 minutes and you’ll see a bit of smoke. Let cool and grind in spice grinder or food processor and combine with equal amount of sea salt.

Sichuan Peppercorn is great in:

Sichuan Peppercorn Roasted Chicken

Grilled Giant Prawns with Sichuan Peppercorn Dipping Salt

Citrus Flavored Sea Salt

Citrus Flavored Sea Salt

2 tablespoons lemon zest
2 tablespoons orange zest
¼ cup sea salt (fine)

Preheat oven to 200F. Set a piece of parchment paper on a baking sheet and spread out the lemon and orange zest. Bake for 30 minutes or until the zest has dried. Combine with sea salt. Store in covered glass jar on counter.

Wow, this stuff is great on just about anything – chicken, fish, vegetables, pork…I use this salt the most in my cooking because it’s just lifts any dish that I make with a bright, cheerful color and fragrance!

Great with carrots:

Honey Ginger Carrots with Citrus Honey Ginger Carrots with Citrus Salt

Matcha Green Tea Salt

1 teaspoon matcha green tea powder + 1/4 very fine sea salt (you may have to grind your sea salt in food processor or spice grinder if you don’t get the fine sea salt)

Matcha or Maccha is Japanese green tea powder made from the highest quality of green tea leaves. Its a stunning and lovely mossy color which makes such a pretty finishing salt, especially if you use a white plate and also sprinkle some directly on the plate. Matcha powder + sea salt + couple pulses in food processor if you are using course sea salt

You know what is so totally divine? Your favorite chocolate truffle or chocolate bar + dip in Matcha Salt. So very different!

Use with dishes that are light in texture and flavor, like eggs, tofu, fish, since this salt’s flavor is more delicate and subtle. It gives a beautiful floral, grassy, sweet and soothing aroma. You can buy Matcha powder at your local Asian market. Sometimes coffee/tea shops will carry as well. But…matcha green tea powder is not the same as green tea leaves. Ask specifically for “matcha powder.” Its a little expensive. I paid $7.50 for 1.4 oz jar at a Japanese market in Los Angeles (which will last me a long time as I only used about 1 teaspoon in my mixture. Don’t get the super-premium stuff, it would be a waste to use the expensive powder for the salts. Buy online at Matcha Green Tea PowderAmazon (this is the brand I got). Use your leftover powder to make:

White Chocolate Matcha Green Tea Ice Cream White Chocolate Matcha Ice Cream.


And if you haven’t read this yet:

“WHY DID THE CHICKEN CROSS THE ROAD?” Come read the responses from readers – guaranteed to make you laugh!

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