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Monday, June 11, 2018

Red Date Zongzi/Dumplings 红枣粽

It will be Duanwu/Dragon boat festival in a week's time. One of the ways to celebrate the festival is to make and enjoy some Zongzi/dumplings. 

Zongzi is traditionally made with glutinous rice and different kind of fillings wrapped in leaves of bamboo or Reed leaves, which give very unique aroma to the glutinous rice and its fillings. 

Choices of fillings vary vastly in China in regions. Northern regions in China prefer sweet or dessert-styled zongzi. Southern regions in China prefer savory zongzi, with a variety of fillings including marinated pork belly, salted duck eggs and chestnuts. 

As I am a southern Chinese decent, I have only had the savory type of zongzi back home, it was not until I came to the USA that I learnt there are many other types of Sweet zongzi, including this Red date zongzi. 



Tuesday, June 5, 2018

Assam Pedas Fish 亚参鱼

Assam Pedas' direct translation in English is “sour spicy”. It is a classic Malaysian dish that almost every housewives in Malaysia will have their own recipes for Assam Pedas.

Albeit endless versions of the recipe, one thing never change, that is : It has to be sour, spicy and burst with flavor in the mouth!



Friday, June 1, 2018

Chinese Style Prawn Fritters 炸虾饼

One of the famous supper choices in my hometown is this Chinese Style Prawn Fritters. The hawker selling this also sells fried tofu, fried fish cakes/balls and the likes.

To order a plate of fried goodies from the stall and dip into their special Sweet sauce and Chili sauce was one luxury thing to do as a kid. Probably one reason this snack still holds a very special place in my heart.

I have attempted a few times on this fritters but the recipes I followed are mostly flawed, they failed to deliver the taste and texture of the fritters as I remembered.

I recently found out that the Asian supermarket near my house is carrying the fresh water shrimps that is perfect for this shrimp fritters. I brought a packet home and this time, is determined to create a recipe of my own.

The result is amazing and I just have to write the recipe down right away!





Saturday, May 26, 2018

Chinese chive pockets 韭菜盒子

Chinese chive pocket is one Chinese dish that loved by all three of us in the house, even my 5 year old is able to finish two pockets at a time, which is pretty rare.

This Northern Chinese delight is a type of pan fried flat dumplings filled with chopped Chinese chive, scrambled eggs and some people likes to add mung bean noodles or Shrimps. We liked ours to be just simple Chinese chive and eggs.



Friday, May 25, 2018

Pickled Wild Garlic 糖醋野蒜

Wild garlic (Allium vineale, also called wild garlic, onion grass, crow garlic or stag's garlic) is one of the first feral foods available in Spring, when the weather still cold.

These alliums are very easy to spot as it stands out in grounds that are still brown/dry from winter, pull a leaf and sniff at it, if you smell the strong garlicky odor, you just found yourself the close relative to the shop bought garlic.

Years back when I was a novice to foraging edible wild plants, wild garlic was one of the first few that I had the confidence to bring home to our plate, use only tender young leaves as they merge out of soil in early spring to cook , these alliums grow very fast and within days the green will become tough and too fibrous to be eaten.

The bulbs, though can be used for cooking at any stage of the growing. I have used it as a substitute to shallot or garlic in most cooking and find the taste to be very agreeable. It is especially delicious when pickled, taste like Pickled leeks (罐头藠头)that I used to eat as a kid.

每年春天万物苏醒的时候,第一批出土的植物里一定有野蒜(Allium vineale)。野蒜是葱属植物,美国这里的野蒜和中国国内的小根蒜/薤白应该是同一个属科的植物,味道用法也接近。





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



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.


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