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Thursday, February 2, 2017

Chinese Aspic 水晶肉皮冻





Chinese Aspic is a dish made with mainly pork skin, where the skin are clean off of fat and cook into stock, when cooled, set into natural gelatin. The stock can be filled and flavored with spices.

Aspics are usually served cold with dressing and herbs as a starter, a good aspic is clear and free from impurities, which requires a lot of cleaning and slow cooking.

我第一次吃肉皮冻是在新州中国人的一次聚会上,琥珀色透明的冻里裹着一块块的肉皮,无论是卖相还是味道都特别好。

前阵子买肉做腊肉腊肠的时候看见超市有包装好的猪皮,买了一盒回家做水晶肉皮冻当前菜吃。

Saturday, January 14, 2017

Chinese Stewed Pork Burger 白吉馍 & 肉夹馍




Roujiamo (肉夹馍) is considered the Chinese equivalent to the Western hamburger and meat sandwiches, it is a street food originating from Shaanxi Province in China. It is also made famous by Xi'an Famous in New York City a couple of years back.

The flatbread used for this sandwich is called "Bai Ji Mo” (白吉馍), which is made from wheat flour first toasted on flat pan and then baked in a clay or mud oven. A good Bai Ji Mo is said to be crusty on the outside and soft in the inside. 

The stewed meat is most commonly pork, stewed for hours in Master Stock, it is later chopped and stuffed into the flatbread, served with a little gravy from the stew (腊汁), thus this Chinese Stewed Pork Burger is also called “腊汁肉夹馍” which means Chinese Stewed Pork Burger with gravy.

我前不久看了一部陕北风味的电视剧“平凡的世界”,戏里的许多美食让我很眼馋。我平时上班也会偶尔到纽约的西安名吃买个腊汁肉夹馍吃,很喜欢那馍的口感,虽然可能它并不十分正宗。

我很久以前曾做过杂粮版的肉夹馍,虽然比较健康,但口感上还是有点差别的。后来又实验了好几次,终于做出了有“铜圈虎背菊花心”的白吉馍,非常好吃。

今儿写个帖子记录一些心得,让大伙儿也可以在家炮制这款美味的地方特色。

Wednesday, January 11, 2017

Hakka Waxed/cured Meat 客家腊肉



Together with Lap Cheong or Chinese Waxed Sausage, Waxed duck and Cantonese Waxed Meat I also made a small batch of Hakka Waxed Meat, a type of wind-dried, cured, dried meat typically made/eaten by the Hakka Clan during Chinese New Year.

This type of cured meat is unique comparing with its peers, it uses a lot of spices in its marination, it is starting by soaking the spices in Chinese spirit for days before applying to the meat, this unique method will blend and bring the aroma of spices out and gives the cured meat a very distinct and pleasant flavor.

The way of making is pretty similar to the other Chinese cured meat, it is marinated with seasoning for days and then left hung out to air dry in a dry cool place until cured for approximately 14-24 days depending on the weather.

Beside the flavor, the other difference between the cantonese waxed meat and this Hakka waxed meat is that this meat will be smoked once it is cured to give more flavor to the meat.

冬至前后是制作腊味的好时节。“秋风起,腊味香” 是广粤那里耳熟能详的口头禅,过去很多家庭都会趁着秋风起,空气冷冽干燥的时候腌制腊味。

今年秋季遇上我工作比较闲,制作了腊肠腊鸭广式腊肉,用时间慢慢地堆积一些年味。

客家腊肉的制作和一般的腊肉有点不一样,它的做法是先将各种香料泡到酒里几天,等香料的香味和酒融合之后再用它来腌肉。这样的处理方式让腊肉成品有特殊的香味,非常好吃。

Cantonese Waxed Meat 广式腊肉



Together with Lap Cheong or Chinese Waxed Sausage and Waxed duckI also made a small batch of Cantonese Waxed Meat, a type of wind-dried, cured, dried meat typically made/eaten during Chinese New Year.

This cured meat is normally used to prepare dishes for the Chinese New year Reunion dinner. The way of making is pretty similar to the Lap Cheong, marinated with seasoning for days and then left hung out to air dry in a dry cool place until cured for approximately 7-14 days depending on the weather.

冬至前后是制作腊味的好时节。“秋风起,腊味香” 是广粤那里耳熟能详的口头禅,过去很多家庭都会趁着秋风起,空气冷冽干燥的时候腌制腊味。

今年秋季遇上我工作比较闲,制作了腊肠腊鸭和广式腊肉,用时间慢慢地堆积一些年味。等腊味都做好了,就可以制作一锅香喷喷的腊味饭啦!

Sunday, January 8, 2017

Chinese Waxed Duck 腊鸭


Together with Lap Cheong or Chinese Waxed Sausage, I also made a small batch of Lap Ngak (Waxed duck), a type of wind-dried, cured, dried meat typically made/eaten during Chinese New Year.

This cured meat is normally used to prepare dishes for the Chinese New year Reunion dinner. The way of making is pretty similar to the Lap Cheong, marinated with seasoning for days and then left hung out to air dry in a dry cool place until cured for approximately 7-14 days depending on the weather.

The only difference between the cantonese Lap Cheong and this Chinese waxed duck is that the duck will be smoked once cured to give more flavor to the meat.

冬至前后是制作腊味的好时节。“秋风起,腊味香” 是广粤那里耳熟能详的口头禅,过去很多家庭都会趁着秋风起,空气冷冽干燥的时候腌制腊味。

今年秋季遇上我工作比较闲,制作了腊肠和腊鸭,用时间慢慢地堆积一些年味。

Thursday, January 5, 2017

Chinese Lap Cheong/Waxed Sausage 广式腊肠




Lap Cheong or Chinese Waxed Sausage is a type of wind-dried, cured, dried meat sausages typically made/eaten during Chinese New Year, the flavour of Lap Cheong vary depending on the seasonings used. The Cantonese type of Lap Cheong I made this time have a sweet-savoury taste, adding Homemade Ang Chow gives very good color to my Lap Cheong.

These sausages are prepared quiet similar to other sausages. Pork together with pork fat is chopped or minced and seasoned, left marinated for days before stuffing into sausage casing and then left hung out to air dry in a dry cool place until cured for approximately 7-14 days depending on the weather.

冬至前后是制作腊味的好时节。“秋风起,腊味香” 是广粤那里耳熟能详的口头禅,过去很多家庭都会趁着秋风起,空气冷冽干燥的时候腌制腊味。

今年秋季遇上我工作比较闲,就买上几斤好肉,制作一点香肠堆积一些年味,加了自制红糟的腊肠颜色非常好看。

Sunday, January 1, 2017

Lotus Root and Peanut Soup 花生莲藕猪骨汤



Lotus Root and Peanut Soup is a very common soup enjoyed by many back home. Lotus root combined with peanuts is believed to be very nutritious and have all kinds of health benefits especially in winter season.

莲藕花生汤是在家乡时经常喝的一道汤品,莲藕和花生熬的汤尤其适合冬天的时候喝,冬天喝汤能养生。

中医认为藕性寒、味甘,是一款冬令进补的保健食品,既可食用,又可药用。 生食能凉血散淤,熟食能补心益肾,可以补五脏之虚,强壮筋骨,滋阴养血。同时还能利尿通便,帮助排泄体内的废物和毒素。对于肝病、便秘、糖尿病等一切有虚弱之症的人十分有益,对于淤血、吐血、衄血、尿血、便血的人以及产妇极为适合。不过因为藕性偏凉,故产妇不宜过早食用,一般产后1-2周后再吃藕为好。


Saturday, December 31, 2016

Black sesame peanut brittle 黑芝麻花生糖



As Chinese New Year is just less than 30 days away, I am in the mood to make some Chinese New Year treats for the celebration. A Chinese New Year treat are normally sweet, which symbolize a sweet and happy year ahead.

I made a batch of this Black sesame peanut brittles, similar to the Peanut Sesame Chikki that I have made before.

再过一个月就过春节了,我趁着假日做了点年货甜品。希望吃了可以热热闹闹甜甜蜜蜜的过下一年。

这款黑芝麻花生糖和我之前做过的花生芝麻糖 类似,只是用了冰糖来做,口感更脆,色泽也更好看。
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