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Appetizers:

Roasted Bell Peppers

by Sylvia Kan (of California)

6-8 large red or other colored bell peppers
1/3 C. extra virgin olive oil
1/4 C. fresh sweet basil, sliced into thin strips
4-5 cloves garlic, coarsely minced
Salt and freshly ground black pepper

Place peppers loosely in brown paper bags so they will lay flat. Fold the bags closed, and place in a preheated 375 degree oven. Bake for 35-40 minutes, or until skins begin to wrinkle and change color.

Turn off oven, and leave peppers in their bags in the oven to steam and cool (30 min. or so).

When cool, remove tops, skins and seeds from peppers, and slice into 3/4 in. squares. Place in a large bowl and let sit for 30 minutes. Pour off excess liquid.

Combine with garlic and basil. Season to taste. Add enough olive oil to coat.

Can be served immediately, but is better after marinating for several hours. Serve with toasted baguette rounds or crackers.

Refrigerate in an airtight jar. Keeps for weeks!

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Main Courses:

"Never-fail" Ti Pong:

by: Min Huang

Ingredients:

4-5 lb pork butt (preferably with skin on)
1/2-3/4 cup of dark soy
rock candy (the yellowish tint one is better than the clear)
jasmine tea (about a tablespoon to 2 cups of water)

1. Cut meat into 1"-1.5" cubes, with skin on.
2. Add soy, bring to boil.
3. Add tea, enough to cover the meat, barely.
4. Cook at low boil until the meat is almost done.
5. Remove meat, let sauce cool, and skim.
6. Reheat sauce, add rock candy until it is as sweet as you want it.
7. Add meat and continue cooking until meat is done and as tender as you like it. I like it very tender, so I tend to cook it to death.

Notes-The skin helps to make the sauce sticky and gooey. If that is not desired, or dietary concerns take precedence over taste, then remove the skin before cooking. Also, if bamboo shoots and straw mushrooms are to be added, remove some of the sauce and cook the veges in that, rather than merely adding the veges to the dish. This seems to make a substantial difference in the ultimate taste of the meat.

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Shrimp Lo Mein:

by: David Kan (The Elder)

Ingredients:

Begin boiling a large pot of water for the noodles.

Toss raw shrimp with 2 T. oil, soy sauce, sherry and white pepper. Let marinate for 15 minutes. Saute in an additional 3 T. of medium-hot oil in a large wok for 1 minute, then reduce heat and simmer an additional 2 minutes or until just opaque. Remove to small bowl.

Saute green onions, ginger and cha siu with garlic, a few tsp. of oil and 1 tsp. salt until vegetables are wilted. Add shrimp and reduce heat to very low.

Add noodles to rapidly boiling water. Stir continuously with tongs or chopsticks to break up bundles. Cook for no more than 30-45 seconds--just enough to heat up and loosen the noodles. Drain well and snip a few times with kitchen shears if the noodles are very long.

Add noodles to wok and toss well, adding white pepper and oyster sauce to taste.

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"Pier-to-Pier" Beef Marinade:

by: Sylvia Kan of PV

Spread 5 lb. of tri-tip, NY steak or Korean cross-cut ribs in a shallow pan

Sprinkle with salt, pepper, and garlic powder

Then drizzle with honey, sesame oil, and sherry

Add one cup of minced green onion and 1/4 cup of fresh chopped ginger

Then drizzle dark soy sauce evenly over the meat

Toss well and let marinade in a deep pot for a few hours

Add sherry and soy sauce if necessary to cover all pieces.

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Desserts:

Chocolate Chip Cookies

by Steven Kan:

2 C. butter or margarine
2 C. brown sugar, firmly packed
2 C. white sugar (although I usually use about 1/4-1/2 C. less than this)
4 large eggs
2 tsp. vanilla extract

5 C. oats, powdered (measure first, then powder in a Cuisinart or blender
4 C. all purpose flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. salt

1 7 oz. Hershey chocolate bar, grated finely
1 12 oz. bag chocolate chips (Guittard Milk Chocolate are my favorite)
1 12 oz. bag white chocolate chips (Guittard Vanilla Milk)
2 C. walnuts, coarsely chopped

A large Cuisinart really helps with this recipe, especially in the processing of the oats and the chocolate bar.

Cream together the shortening and sugars. Add eggs and vanilla and mix well.

Combine the dry ingredients in a large mixing bowl. Fold in the wet ingredients and mix well. Add the goodies. This will be a very heavy, stiff dough.

Drop golf-ball sized morsels onto ungreased cookie sheets, and bake in a preheated 350 degree oven for 12-15 minutes. Baking time will vary with your oven and the size of the cookies. The cookies are done when the tops start to crack and the edges just begin to brown. They'll still be fragile as you take them off the cookie sheets, but they'll firm up as they cool.

Serve with a big glass of milk!

Makes 70-100 cookies, depending on size.

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Last updated: 5/13/99

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