Google+ Followers

Wednesday, May 16, 2018

Black Locust Blossom Syrup 槐花糖浆

It is May and is the season to forage black locust flowers (Robinia pseudoacacia) again, I made Steamed Black Locust Blossoms and 

Black Locust Blossom Pancake  in the past years.

This year I decided to make a batch of black locust flowers syrup, it can be use to mixed with liquor and seltzer to make cocktails or used on pancake/pastry as drizzle



Ingredients:Makes about 16 oz
200 g of sugar
200 g of black locust flowers
2 cups of water
1 lime (1/2 thinly sliced and remaining 1/2 squeeze out the juice)

200 克 蔗糖
200 克 槐花
2 杯 水
1 只 青柠 (半只切薄片,半只挤出青柠汁)

1. Clean and soak the Black Locust flowers in salt water for 10 minutes. Wash and drain the flowers. Divide the flowers into half and place it in two mason jars with 2-3 slices of lime.

2. Add water to a sauce pan and heat the water to boiling and add the sugar, stir until the sugar dissolves, add lime juice and stir well.

3. Allow the sugar syrup to cool for 10 minutes, pour half to each mason jar and cover the jars immediately, let the flowers steep in the syrup for 24 hours.

4. (Optional) Filter out the flowers and give them a squeeze to extract all the flavor, store in air tight container in refrigerator, it could be stored up to 2-3 weeks.

1. 把槐花摘好洗净泡盐水10分钟,再次洗净沥干后分成两个等份装到洗净消毒好的瓶子里,加入2-3片的青柠。

2. 把糖和水加热煮滚至糖完全溶化,加入青柠汁拌匀。熄火稍等10分钟。

3. 把糖浆倒入玻璃瓶里,加盖旋紧室温泡24小时。

4. 24小时后用纱布过滤挤出糖浆,再次装瓶冷藏即可。此糖浆可冷藏2-3周。


Tuesday, May 15, 2018

Hakka Style Braised Duck 客家卤全鸭

Braised duck is one very common dish Malaysian Chinese prepared for the Chinese reunion dinner. I personally liked to have it the next day, the taste of it will be fuller.

This recipe I am sharing today was given to my mom by my aunt, slightly different than my mom's recipe, it is very tasty.



Sunday, March 18, 2018

Homemade Chili Oil 家常辣椒油

I like to keep a bottle of this homemade chili oil at home, adding a spoonful to any noodle dishes makes it taste much better. 

It is also an essential ingredient for Jiaozi/Chinese dumplings dipping sauce.


Sunday, March 4, 2018

Lion's head meatballs in clear broth 清炖狮子头

Last year when I was back in Malaysia for Chinese New Year celebration,I made this less oily version of Shanghainese Lion's Head Meatballs for my family and they loved it. I also made a mental note that I will write a recipe of this delicious dish when I have a chance. I didn't get a chance to make it again until this Chinese New Year.

This is a simple yet tedious dish, requiring good cooking skill and patience. No wonder it is a signature dish for reunion dinner at the then Kuomingtang leader Chiang Kai-Shek's home!



Thursday, February 15, 2018

Happy Valentine's Day!Apple Roses 酥皮苹果玫瑰花

It is Valentine's day today, I went to a nearby flower shop yesterday thinking of bringing some flowers for Chinese New Year. The owner told me roses are about 7 USD each! It is way too much!

I quickly pick up my phone to call hubby and told him not to buy me any roses this year! Well, that does not mean that there will be no roses in the house this Valentines!





Saturday, February 10, 2018

BBQ Pig's Trotters 香辣烤猪蹄

BBQ Pig's trotter is a well loved snack in China, especially among students. Grabbing a piece or two after school from roadside stalls is not uncommon.

If you have a big pot of Braised pig's trotters that you prepared for Chinese New Year dinner and have some left over. Try this BBQ Pig's trotters, you will be so glad that you have left over!



Braised Pig's Trotters 红烧猪蹄

I suspect that there will be at least one Pig trotter dish serves on every dining table during Chinese New Year in all Chinese family, it is considered to be one of the richer dishes that "counts".

Preparing trotters for cooking is a lengthy and tedious job, even at the comfort of the shop bought pre-cleaned trotters. I still find myself spending a good half hour cleaning the remaining hairs on it with tweezers.

A good pot of braised pig's trotters requires several cooking steps which includes long simmering towards the end. I liked my pig's trotters to be tender and fall off the bones while serving. This dish just fits the bill!



Monday, February 5, 2018

Gold Coin Bak Kwa 金钱肉干

Bak kwa is a type of Chinese savory sweet jerky that traditionally takes the form of thin square slices. It is the Malaysian/Singaporean favorite snack, especially during Chinese New Year or festive season.

Its popularity rises weeks leading to Chinese New Year, many seasonal bakers steps in to grasp the market, many with interesting products that carry well wishes and meanings.

This Gold Coin Bak Kwa is one of the most selling ones. Prosperity galore, just as the name implies! 



Related Posts Plugin for WordPress, Blogger...