Chinese New Year Recipes by Katie Chin - New York News

Chinese New Year Recipes by Katie Chin

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Katie Chin is an Asian-food expert, cookbook author, TV host and food blogger. Katie's latest book is "300 Best Rice Cooker Recipes."

She visited the Good Day Café to talk about Lunar New Year and making Whole Fish with Mushrooms.

www.thesweetandsourchronicles.com

Chin is also a culinary ambassador to City of Hope.

In celebration of Chinese New Year, Katie is proud to demonstrate one of her favorite Chinese New Year recipes, which contains so-called superfoods being studied by City of Hope. Superfoods are healthy foods with natural compounds that may help in fighting and preventing against diseases like cancer. Katie is personally committed to City of Hope's mission to create a future free of cancers. Katie lost both of her parents to cancer and her sister is a breast cancer survivor.

Shiitake Mushrooms: City of Hope is testing medicine derived from shiitake mushrooms that could naturally help the body fight lung cancer by boosting the immune system. Most breast cancers are hormone dependent, meaning they need estrogen to grow. Superfoods such as white button mushrooms, pomegranates and grape seed extract have been shown to block aromatase, a protein crucial to the production of estrogen. Cut off the estrogen supply and you can potentially kill off the hormone-dependent breast cancer.

Blueberries: A recent City of Hope study of blueberries revealed that they can slow down the growth of, or stop, triple-negative breast cancer tumors, one of the most aggressive types of breast cancer that often does not respond to most standard treatments.

Cinnamon Extract: City of Hope scientists have found that cinnamon extract interfered with a tumor's ability to grow new blood vessels to feed itself -- so feel free to sprinkle cinnamon on those fall and holiday dishes!

Whole Fish with Garlic, Black Beans and Mushrooms

Makes 4 to 6 servings

This recipe follows a very basic preparation to produce not-so-basic results. The mild flavor of the fish is accented by the garlicky black beans, making it easy to savor every flaky forkful.

Cooked using large rice cooker: Medium to large rice cooker with a steamer basket; fuzzy logic or on/off

2 tbsp fermented black beans
2 cloves garlic, minced
2 tsp minced gingerroot
2 tsp salt
¼ cup vegetable oil
2 tsp soy sauce
½ tsp toasted sesame oil
2 to 3 lb whole sea bass or red snapper
2 green onions (white and green parts), cut into 2-inch (5 cm) pieces and finely shredded
1 cup shiitake mushrooms to grill or sauté.

1. Soak beans in warm water for 15 minutes. Rinse beans with cold water to remove skins. Drain and transfer to a small bowl. Mash beans.

2. Add garlic, ginger, salt, vegetable oil, soy sauce and sesame oil to beans and stir to combine.

3. Rinse sea bass and pat dry with paper towels. Place fish on a heatproof plate that will fit in your steamer basket and make 3 crosswise slashes on each side. Rub the cavity and outside of the fish with bean mixture. Cover and refrigerate for 40 minutes. Place plate in the steamer basket, curling fish slightly to fit, if necessary.

4. Place 4 cups (1 L) water in the rice cooker bowl and set the rice cooker for the Regular or Steam cycle. When the water comes to a boil, place the steamer basket in the rice cooker. Set a timer for 20 minutes.

5. When the timer sounds, check to make sure fish is opaque and flakes easily when tested with a fork. If necessary, continue cooking, checking for doneness every 3 minutes. Serve immediately, garnished with green onions.

You may replace the black beans with 2 tbsp (30 mL) black bean sauce, available at Asian markets and many grocery stores, and skip step

Biography

Chef Katie Chin was born and raised in Minneapolis by her award winning restaurateur mother, Leeann Chin. As a schoolgirl, Katie assisted in her mother's catering jobs and, later, worked in the restaurants. She used her mother's first cookbook to give dinner parties in her dorm room in college. But as a time-pressed adult, Katie adopted the contemporary cuisine of her peers-restaurant food, takeout and Haagen Dazs. Until her mother intervened: "If you go to a restaurant and sit down, it's two hours!" Leeann told her daughter. "In that time you could make something healthy!" Feeling inspired and back in touch with her culinary roots, Katie quit her job as a film and television marketing executive to run her catering company, Double Happiness Catering. Specializing in Pan-Asian cuisine, Katie catered many celebrity-studded events for the high fashion and entertainment industries.

Katie is author of "300 Best Rice Cooker Recipes" (Robert Rose Publishing) and co-author of "Everyday Chinese Cooking" (Clarkson Potter). She also co-hosted the 2003 national PBS cooking series, "Double Happiness," in conjunction with her mother, Leeann. Katie has made numerous appearances on national television including demos on The Today Show as well as Specials for The Food Network and Fine Living. She has been featured in Glamour, Family Circle, Cooking Light, Bon Appetit, Self Magazine, Angeleno Magazine, Hampton Magazine, Elle Magazine, Daily Candy, Daily Variety, Real Simple and The Los Angeles Times. Katie recently served as a guest judge on Food Network's Iron Chef America and on Cooking Channel's Food(ography).

Based in Los Angeles, Katie divides her time as a private chef, throwing karaoke dinner parties and caring for her toddler twins. Katie shares a passion for Asian cuisine, style and culture and is committed to teaching the American public that the very best Asian cooking can be achieved in a real home kitchen, by real people, on real schedules. Katie writes the blog "The Sweet and Sour Chronicles" www.thesweetandsourchronicles.com .

About City of Hope

City of Hope is a leading cancer research, treatment and education center. Its mission is to quickly bring cures to patients who need them.

Viewers can learn more about City of Hope at www.cityofhope.org. Viewers can learn more about City of Hope's superfoods research, and discover more delicious superfoods recipes, at www.cityofhope.org/superfoods

Every day City of Hope doctors, scientists and researchers pursue new and better ways to improve the lives of men, women and children here and around the world - and have for almost 100 years.

City of Hope is a pioneer in the research of superfoods, which are healthy foods with natural compounds that may help in fighting and preventing against diseases like cancer.

Superfoods like white button mushrooms, blueberries, pomegranates, cinnamon extract and grape seed extract may help in fighting or preventing certain cancers.

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