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Saturday, April 30, 2016

The Famous Cuihua BBQ Spare Ribs (翠花排骨)



This Cui Hua BBQ Spare Ribs were a legend created at the famous North America Cooking forum "Wenxuecity Cooking Site" by a member nicknamed "Cui Hua" 翠花 years back.

This recipe became such phenomenal it spiral all over the cyberworld,you could even find this recipe recorded in the Chinese version of Google -- Baidu!

I made this several times and my family and friends love it a lot, I decided to make a post to record such a good recipe.

翠花排骨是北美文学城私房小菜的传奇菜,很多年前在私房掀起层层的风浪,就连百度都记录了食谱呢!

这排骨我这么多年来做了好多次,家人和朋友都很喜欢,就连我不爱吃猪肉的老公每次都可以吃好几根. 今天做一次翠花排骨记录食谱,思念许久不见的翠花姐姐。。。希望她一切安好。


我的做法基本一样,只是量化了一下。

Tamatar Shorba/ Indian Style Tomato Soup 番茄汤



Being raised Chinese, I am a soup lover. There were always a big bowl of (clear) soup on the table for every meal back then. I was a little shocked to learn that my in laws (Indians) don't have the habit of drinking soup over a meal. A sort of cultural shock to me.


Tamatar Shorba/Indian Style Tomato soup is one of the few soups that my Indian side of families enjoyed, it is mostly being ordered in restaurants or served during parties, it is more like a western influence treat with Indian tweak.

I now make this soup occasionally,when I have plenty of harvest of tomatoes in the summer and/or during exceptionally cold days in winter.


我娘家吃饭是几乎顿顿都要有一个汤的。婆家却刚好相反,几乎不怎么喝汤。仅有的几款比较常喝的汤还是属于西餐类被在地化的,而且还是一般到餐厅里或派对上才会出现的前菜/汤。

这款番茄汤是其中一款,我在夏日番茄丰收和冬天特别冷的时候会在家做这款汤,配上两块蒜蓉面包很是好吃。

Thursday, April 28, 2016

Sambal Ikan Kembung 叁巴甘榜鱼



I made Ribs Congee not long ago and posted the picture on my FB page, it was my maternal grandma's recipe, my cousin Yin saw that and asked if I remember the Chili/Sambal Mackerel that grandma used to make.

It brought back so many memories when she mentioned this dish, I was very young and was still learning to eat spicy food, a little of this sambal paste with fish will have to be eaten with lots of white rice for me. I will fold a little of the sambal paste in the rice with some crushed mackerel and enjoyed it like I would with fried rice.

我不久前重做了外婆的排骨粥然后把照片放到我的面子书上,表妹盈看见后问我是否记得外婆常做的辣椒甘榜鱼。

外婆嗜辣,几乎顿顿饭无辣不欢,做的辣酱特别的香辣,浇在炸得酥酥的甘榜鱼上,更是美味。我小时候不太能吃辣,却特别喜欢外婆的这款辣椒鱼,我会把鱼肉挑出来用勺子压碎,加上一小勺的辣酱和米饭拌着吃,一边辣得流泪一边大口喝水,满满的都是回忆哦!

Wednesday, April 27, 2016

Shio-Koji Pork Chop 盐麴猪排



Shio-koji 塩麹 is my new obsession! Koji(麴)is rice that's been inoculated with the koji mold, it is an ingredient that has been used for centuries in Asia to make soy sauce, soy bean paste, miso and wine, When koji is combined with water and salt and allowed to ferment, it turns into shio-koji or salt koji.

It is the magic seasoning ingredient that is much talked in town, it adds an umami punch to food, it also tenderizes and gives meat golden glow. It allows you to cook with less salt, less fat and brings out the natural sweetness of meat without using MSG.

I first learnt about it in a Japanese series named Osen (おせん) and tasted pork belly made with it in one of our family gatherings, it was an instant love.

I bought two bottles of Shio-Koji during one of my recent visits to Mitsuwa and couldn't stop using it since.

These juicy pan-seared pork chops I made today get incredible flavor from shio koji, it turned hard to cook,often rough and chewy pork chops into tender, juicy succulent delicacy.

盐麴(Shio-Koji)是我不久前发现的宝贝!它是由米麴,盐和水混合发酵的一种调味品,米麴在亚洲已经有好几百年的历史,可以用来酿制米酒,酱油和豆酱等等,是非常重要的发酵品。

盐麴本来是日本古时候的一种调味品,后来渐渐地没落,但从2011年开始,不知为什么又开始受到追捧。现在它被认为是万能营养健康的调味品,除了各个超市都能看到它的踪迹之外,主妇们还开发出好多不同的盐麴食谱和用途呢!

它的咸度比食盐低,味道更温润醇厚,而且含有分解酵素,能够把肉类里的蛋白质分解,软化肉质,还可以把食物本身的鲜甜味提现出来。据说还有抗老化,美肤,调整肠胃等等的益处哦!

我第一次接触盐麴是在日剧『料理仙姬』里,后来有一次聚餐吃到好友小苏做的盐麴烤五花肉,马上就爱上了。不久前在日本超市Mitsuwa看见盐麴,买了两瓶回来,做了好多美味的料理呢!

Monday, April 25, 2016

Chaach(Chaas)咸味酸奶饮料



Chaach or Chaas is a yogurt-based drink dilutes with water, it is normally consumed plain or seasoned with a variety of spices, a very popular drink especially in across India, especially in summer. It is also believed to aid digestion, thus often consumed after a heavy meal.

It is commonly made with yogurt that is a few days old and is more sour in taste, I made this plain Chaach using my homemade yogurt this afternoon,  it is refreshing and very yummy!

Chaach也叫做Chaas,是一种咸味的酸奶饮料,在印度一般是夏日饭后的一种饮品。它能够帮助消化,加上少许的香料/香草风味更是独特。

Chaach一般是用家里自制的,比较老的酸奶制作,所以味道偏酸,是旧酸奶很好的一个去处哦!

Ingredients: (Yield 2 servings)
1 cup of homemade or store-bought plain yogurt
1 1/2 cups of chilled drinking water
1/4 tsp of salt
1/4 tsp of black salt
Some chopped coriander leaves
A pinch of roasted cumin powder

材料:(二人份)
1 杯自制酸奶/优格
1 1/2 杯 冰水
1/4 小勺 食盐
1/4 小勺 黑盐/Black Salt
一点切碎的香菜/芫荽
一撮焙香的孜然粉


Blend all ingredients listed in a blender until it is smooth.
把所有材料搅拌机里搅拌均匀就可以了。




欢迎到我的新浪博客玩 -- http://blog.sina.com.cn/s/blog_67f589f40102wbn1.html

Saturday, April 23, 2016

Homemade Chinese Style BBQ Seasoning/烧烤撒粉



My husband N and I love Xinjiang Style Lamb skewers. We have eaten the skewers on many occasions at bbqs with friends, at restaurants and at the roadside carts in flushing, NYC. 

I made rack of lamb from Costco the Xinjiang style at home couple of times, it turned out very tender and juicy that we could not even stop eating.

The first step of making a good Xinjiang style lamb chop is to have some good seasoning powder, this powder works as sprinkles during the BBQ process. When blended with grease releases from lamb, it gives a very spicy and delectable taste, it is very addictive though.

Since I have many spices at home, I decided to make my own seasoning, it took me 3 attempts to find the right ingredients and ratio, I am very happy with the result!

俊爹很喜欢吃烤羊肉串,夏天和朋友们聚餐时我们常做羊肉串吃, 也经常到餐厅吃烤肉串。后来我在家用Costco买的羊排做烧烤口味,味道非常好,肉嫩嫩的特别好吃。

要做好中式烤羊肉,就得现有好的烧烤撒粉,亚洲超市卖的一般都加有味精和添加剂,反正家里香料多,我就自己研究了几次,做出很喜欢的撒粉口味,每次做烤肉都要撒点才吃呢!

Wednesday, April 20, 2016

Apam Balik (Yeast Leavening) 酵母版曼煎糕



Apam balik (Turnover Pancake) also known as Min Chiang Kueh,Ban Jian Kuih in Malaysia is a type of griddle pancake common in Malaysia. It is usually sold at specialist roadside stalls the country.

In Malaysia, the dish has been declared a heritage food by the Malaysian Department of National Heritage. It is believed to have its origin from China, the Fujian Province.

 
曼煎糕是马来西亚大街小巷都可以找到的小食,我喜欢周末早市的时候买一大块的慢煎糕,一边逛早市,一边吃。很多人不知道它的来源,提起晚清名臣左宗棠,大家都知道有在美国几乎每一家中国餐厅都会有的左公雞,却鲜少有人知道滿/曼煎糕。

网上找来马来西亚饮食界名人的的一段说明:

相傳咸豐五年(1855年) 太平軍入福建,左宗棠率清兵前往平定,為了讓軍隊吃飽且不擾民,他決定將傳統鹹味煎餅給加以改良,利用福建盛產的蔗糖和花生碾碎,撒在已發酵鬆軟的煎餅上成為甜食煎糕,使士兵容易入口,且攜帶方便,於是這種煎糕便漸漸在福建尤其泉州一帶流傳開來,成為經濟實惠,食用方便的街頭小吃;後來也流傳到台灣,以及隨著早期閩藉移民的步履帶來了南洋。

在福建泉州及台灣金門,這種煎糕叫做“滿煎糕”,傳到台灣稱為“麵煎餅”,下了南洋,於檳城登岸後則化作福建方言“曼煎粿”(Ban Chang Kueh),中文寫成“曼煎糕”或“慢煎糕”,到了怡保則稱為“大塊麵”,南下吉隆坡一帶廣東人把它誤稱為“煎燶包”(其實煎燶包是另種傳統煎餅的名稱),再到新加坡,則寫成 “麵煎糕”或 “米煎糕”。

原鄉對這食物名稱中的滿字有兩種解釋,一為“滿清”之食,與左宗棠有關,另個則因為它用圓形大煎盤製作,麵糊倒入後會“漲滿”整個煎盤而得名。至於後來如何演變成南洋化的“曼慢麵米”, 就可能是經過方言的變奏與一廂情願的誤解了。

所以把“滿”變成了音譯的“曼”,再聯想成製程上的“慢”時,似乎已脫胎成很南洋風的一則傳奇,再加上近30多年來,除了保存傳統的大煎盤製作外,更出現大量接合印尼爪哇一帶的kueh terang bulan,而創造出另種小型薄脆的新版本,配料也從原先簡單的花生碎和糖外,變化出教人眼花撩亂的多種甜鹹口味。"

我曾经做过泡发粉版的曼煎糕,味道很不错但是口感比较接近西式的pancake,马来西亚的曼煎糕是口感上比较有嚼劲的,带点微微的碱水味道。我搜了相当久都找不到一个好的方子,后来就凭自己的记忆,摸索了好几次,用酵母和碱水做出了和夜市里买的味道一样的曼煎糕。

Friday, April 15, 2016

Strawberry Lassi 草莓酸奶昔




Its Strawberry season!

With those sweet little strawberries in the market (and some from my garden).

I decided to make some Strawberry Lassi with my homemade yogurt, the whole family loved it!

最近草莓上市,非常肥美香甜。我的小菜地草莓也长了一些,收了用自己家里做的优格做这个Lassi,全家都很喜欢哦!

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