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Friday, June 16, 2017

Sun-dried Sweet Potatoes/日晒红薯干



The summer came rather late this year, not until last week that we started experiencing the temperature above 90s F. Since the weather forecast is showing a 3 days continuation of hot sunny days, I make sure to take advantage of the power of nature and sun-dried a couple of snacks for us.

The first one I made was this Sun-dried Sweet potatoes that is a very famous healthy snack in Fujian Province, where my ancestors are from. It took me 2 and 1/2 days and it turned out so sweet and yummy! Just like the ones that I had in Fujian years back.

今年美东的夏天来的比较晚,一直到上一周天气才升温到九十华氏度以上。上周看见气象预测里说了会有连续三天的九十度高温艳阳天,正适合利用阳光进行食物脱水和日晒。

于是我就晒了一批红薯干,两天半就晒出QQ甜甜很有嚼劲的红薯干,装瓶密封就是很健康又美味的零食啦!

Wednesday, June 14, 2017

Jia Xing Meat Dumplings 嘉兴鲜肉粽



"Jiaxing zongzi" (嘉兴粽子): It is one famous kind of zongzi in mainland China named after the city Jiaxing. The filling is typically pork but also can be mung beans, red beans or salted duck eggs.

I made a small batch of this Jia Xing dumplings specifically for a friend from Nanjing, this is the kind of dumplings she grew up eating, I am glad that I did as it turned out so good and I am very glad to learn again one more dumplings recipe.

这款嘉兴肉粽是为一位南京朋友做的,是她心心念念的家乡味,这款粽子我是第一次做,出来的效果很是不错,味道很好哦!

“嘉兴粽子”是浙江嘉兴特色传统名点,具有悠久历史。嘉兴粽子以糯而不糊,肥而不腻,香糯可口,咸甜适中而著称。尤以鲜肉粽最为出名,被誉为“粽子之王”。嘉兴粽子因其滋味鲜美,携带、食用方便而备受广大旅游者厚爱,有“东方快餐”之称。

资料来源--http://baike.baidu.com/item/%E5%98%89%E5%85%B4%E7%B2%BD%E5%AD%90

Monday, June 12, 2017

Bird Nest on Chicken Congee 燕窝鸡丝粥




I made Bird Nest with Red Dates and Gingko earlier as dessert earlier and have a few more pieces of bird nests left. I wanted to make a savory version of bird nest soup and the thought of Chicken Congee came to my mind.

Since I have some organic chicken at home, I made this congee for lunch and shared with my friend, she too agrees that it is yummy.

前几天泡的燕窝一半做了冰糖红枣白果燕窝 ,剩下的我想做成咸口味的燕窝粥。家里有刚买的有机鸡肉,于是我做了这个燕窝鸡丝粥约了朋友一起吃,味道很是不错哦!


Wednesday, June 7, 2017

Cantonese Style Dumplings 广式咸肉粽



It was Dumpling/Dragon Festival last week, it is a tradition at home to make some dumplings (glutinous rice wrapped in bamboo leaves) during the season.

This year I started the festival with this Cantonese Style of Dumplings which have moong beans in it and tasted though different than the type of Bak Zhang that  I am used to and loved, it is still one  of my favourites.

今年端午节前一直想着要裹点粽子过节,材料都买好了,却一直等到端午节当天才有时间裹,虽然闽南烧肉粽是每年一定要裹的家乡味。

今年所裹的第一款肉粽却是这款港式/广式肉粽,它是我很喜欢的一款肉粽,也是俊干妈的家乡味,裹好分一半给俊干爹干妈过节。

Saturday, June 3, 2017

Bird Nest with Red Dates and Gingko 冰糖红枣白果炖燕窝



Around 10 years ago, my dad built a high rise building with a few little holes and no windows in one of our farms, he called it "Swiftlet house", with that he started his side business farming Swiftlet for its nest. 

The term “Swiftlet farming” may spike confusion that it is a business of farming or domesticating swiftlet to be reared in a confined space like chickens in a chicken coop. This is far from the truth as Swiftlets cannot be domesticated. 

The idea of swiftlet farming is not to actually raise these birds for sale, but for their nests, which is highly sought after especially by the Chinese. 

The swiftlet nest, or commonly called bird’s nest, is a Chinese delicacy since the Tang Dynasty of China (618 – 907 A.D.). The nests are simmered with broth into bird’s nest soup. 

Though we have many "farmed" bird nests ready back at home, it is unfortunate that Bird nest is in the list of US customs food restriction list. Since I can't bring our very own bird nests here, I went searching online and bought two boxes of bird nests and made it the way my mom would.

It feels much better having this sweet soup though I am far away from home.


大约10年前,俊外公在郊外的林子里建了一间高高的,四面无窗却有着几个小洞洞的建筑物。他说这是“燕屋”,等着燕子们来入住;从此踏上了养燕之路。后来的好几年,俊外公陆陆续续地和朋友们合资,又建了好几间的燕屋。有的相当成功,吸引了不少的燕子来定居,有的不算太好,燕子们都不来。

所以俊外公经常说,所谓的养燕子。其实就是给燕子们提供一个相对有吸引力的住所,剩下的,就是运气了。燕子不需要喂食,也不需要医疗照应,只要定期地给燕屋进行清理,然后定期采收燕窝即可。

家养的燕窝在质量上和野外采收的燕窝差别并不大,还很可能更人道一些。因为采收的时候只会采集燕子已经不再使用的燕窝,燕子下了蛋,孵出雏鸟喂养成年之后就会弃巢重新建立新的鸟巢,再下蛋再养幼鸟。所以业内也有个标准,就是燕窝只能采集已经被燕子弃用的鸟巢。

话说得有点远了,每次回娘家,吃的燕窝都是很夸张的一整碗熬得浓稠的粥。我怀孕的时候,俊外公最大的遗憾就是没能让我经常吃上他的燕窝。所以他来美国看我的时候,还准备了一大盒要带来给我,还好上机前被我在视频里劝阻了。燕窝和任何和鸟类有关的食品/产品都是被禁止带入美国的哦!想吃还是在美国境内买来吃吧!

Wednesday, May 17, 2017

Fried Radish Cake/ Char Kueh Kak 炒粿角



Char Kueh Kak is a very famous Penang/Teoh Chew street food. It has got its name Kuah Kak (sides of the cake) from steamed radish cake, where the cake was steamed in a round bamboo basket back in the old days. Once cut into diamond or rectangular shapes to be serve or sell in the market, the remaining sides that are left will then be cubed and made into this delicious fried Cake.

Since the fried cake has become increasingly popular, plain or simple rice cake without radish is now commonly use to make this dish, thus you can also use shop bought (vietnamese) rice cake as substitute to the radish cake I used here.


炒粿角是一款和炒粿条齐名的槟城小吃,古早时候是用家里制作的“菜头粿”(萝卜糕)边角切丁炒制而成,所以有“粿角”的名称。

目前小吃摊买的粿角大多是用粘米粉蒸制成的粘米糕(也叫白糕)切丁炒制的了。时间久远,慢慢地,粿角成了粘米糕的代名词。而几乎所有的炒粿角都必定是用粘米糕制作的了。

我前阵子蒸了一大盆的腊味萝卜糕,第二天就做了这款炒粿角当早饭,非常好吃哦!

Monday, May 15, 2017

Steamed Black Locust Blossoms 槐花麦饭



I learnt to identify black locust blossoms a few years back from my friend LR , the species of edible flower in China is actually called "Huai Hua" (槐花) Styphnolobium japonicum (L.). 

The one that we found in the woods here in the Eastern part of the USA is actually Black Locust (洋槐花)Robinia pseudoacacia. 

Both the blossoms are very similar in shapes and tastes. Since Black locust blossoms is widely eaten in Europe and USA as fresh salad or made into snacks or jam. So it is almost safe to say that it can be used interchangeably with Chinese Huai Hua Styphnolobium japonicum (L.) in any recipes.

Huai hua is normally served steamed with a little wheat/corn flour and spicy sauce, a very tasty and hearty romantic way to serve flowers! 

几年前在好友的带领下我在我家附近的树林里发现了好几棵洋槐树,当时现场吃了好多的槐花,还带了好些回来做饼吃。

后来我在网上做了点搜索,发现中国国内吃的槐花学名叫Styphnolobium japonicum (L.) 。美东这里找到的是洋槐花 (Black Locust)Robinia pseudoacacia. 

这两款花味道和形状都特别相似,洋槐花在欧洲和美国也有食用的历史,经常被拿来做小吃,所以拿洋槐花来做槐花料理是绝对安全也非常美味的。

今早去农夫市场买菜的时候发现那里附近的树林里好多棵野生洋槐树,都开满了花,我就近摘了小半袋回来蒸槐花麦饭当午餐。

Thursday, May 4, 2017

Hakka Ai Pan / Radish Mugwort Steamed Cake 草仔粿/艾粄



This is a true artisan steamed cake, the process of making it consist making the homemade dried radishes, followed by collecting wild mugwort from the woods, and kneading, wrapping the cakes the whole afternoon.

But the hard work is really worth it, this is the best Kueh I have ever had, it cannot be better though!

为了做这款古早味的草仔粿/菜粄。自己晒萝卜签,还要到野外树林里摘嫩艾草,再花了一个下午揉面包裹,才算完成了,不过一切都值得的,这是我吃过最好的粿,不能更好了。
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