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Friday, November 17, 2017

Autumn Pear Paste 秋梨膏

Autumn Pear Paste or Qiu Li Gao/秋梨膏 is a type of traditional Chinese herbal remedy that was created in the Tang dynasty, initially for the Royal family. 

It is a type of natural throat demulcent and expectorant that is used for the relief of sore throat, coughs, hoarseness, and loss of voice.  

As the weather gets colder and dryer by the day, it is time to make a bottle of this herbal paste and be ready for the winter !




Monday, November 13, 2017

Pickled Celtuce/Guan Tao Cai Sim 自制罐头菜心/酱莴笋

When I was young, whenever I was under the weather, my mom or grandma will make some simple rice congee to go with Canned pickled celtuce, it is supposed to be light on the tummy and helps to get well. 

Grandma's version is a little fancier, she will mince some meat with this pickle and make a simple meat sauce, it is still one of my favorite dishes to go with congee, one that I missed whenever I am not feeling well.




Sunday, November 12, 2017

Homemade Indian Cottage Cheese 自制印度奶豆腐/农家奶酪

I made Rasmalai few weeks back for Diwali Celebration and was left with half big jar of whole milk. Since my fridge is very full and I did't want to waste the milk, I turned it into Paneer so that I can use it for cooking later and for easy storage.



Tuesday, November 7, 2017

Braised Chicken Wings with Red Wine 贵妃鸡翅

I have half a bottle of leftover red wine from our weekend get together, since I don't drink, I used the wine to make this Red wine braised Chicken Wings. It is a very good way to use the left over wine!

The dish has a very interesting name in Chinese,it is called Imperial Concubine Wings as it is said that Imperial Concubine Yang (杨贵妃) in Tang dynasty loved to have chicken wings and loved it braised in red wine/grape wine, that is where the name of this dish came from.




Thursday, October 26, 2017

Chestnut Spread(Crème de Marrons) 栗子酱

I went to Japan as an exchanged student when I was 15, the small town I visited is famous of chestnuts. My host at that time often brought fresh chestnuts from the local market to make this Chestnut spread. 

I loved having it with with french baguette for breakfast and always thought this spread is Japanese instead of French.

Not until much later that I learnt that this delicious spread is actually of French origin and is the key ingredient in the famous dessert Mont Blanc. 




Wednesday, October 18, 2017

Stir Fried Pumpkin Shoots with garlic 清炒南瓜苗

One Pumpkin plant came out from my dig-and-compost pile and flourish to a big plant not long after. For the whole 3-4 months that it was growing, it gave me plenty of flowers, just no fruit!

The growing season is coming to and end for the year and my pumpkin plant is still showing no sign of fruit. I decided to harvest the shoots instead. I will have to say, it is the best green vegetable I have had for the year!



Thursday, October 5, 2017

Edamame in Rice Wine Brine 糟毛豆

I planted about 10 soy plants around summer and they all thrived and gave a pretty good yield of green beans, which is also the snack edamame that we normally have at Japanese restaurants.

I prepared the first 2 batches of my edamame with spices --> this way.

For the third batch, I wanted something different and marinated the cooked beans with Shanghainese wine brine, it infuses unique wine flavor to the beans and is such a good snack to go with a glass of cold drink!



Tuesday, October 3, 2017

Taiwanese Mooncake (Mung and minced meat Fillings) 台式月饼【绿豆椪】

With Mid-autumn festival just around the corner, it is the time of the year again to enjoy the mid-autumn delicacy Mooncake. 

I made the cute piggy mooncake using the Cantonese mooncake recipe before. This year I decided to try something different and go all the way traditional to make the very old fashion Teochew "Orh-Nee" Mooncake and this Taiwanese Mooncake 绿豆椪. 

I used my minced pork for Gon Loh Fun as filling to this mooncake, it turned out to be the best match and tasting so good that I had to make two batches !


今年我想做点不同的月饼,就选择了传统的潮州(朥饼)月饼 和这款台式月饼绿豆椪。


食谱依据/recipe modified based on :

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