Thursday, June 23, 2011

Red Rice Vinesse Chicken (Ang Chow Chicken) 红糟鸡



As I have couple of bottles of Home-Made Chinese Red Rice Wine and Vinesse(Foo Chow Ang Jiu & Ang Chow) that I made in march, it's about time to make this very colourful Chicken!

前阵子做了好几瓶的红米酒和红糟,就做了红糟鸡,很香很好吃喔!

Thursday, June 16, 2011

Scottish Shortbread



I have very fond memories of this shortbread. It was snack to go with a cuppa tea many times during  those cold winter afternoon during my days in England.

The weather in NJ gets a little gloomy lately, it was rainy and temperature dropped from 70s to 60s F, it feels a lot like England, and I started feeling a little nostalgia. So I decided to bake a batch of Scottish shortbread, and make a cuppa hot tea, and relive my memories in England while the heavenly smell of baking linger in the kitchen.

I do miss England, I guess......

Tuesday, June 14, 2011

Crispy Fried Bitter Gourd (Karela Fries)




When I was young I used to hate bitter gourd, especially when it was made into soup the Chinese way, but my taste changes over time, and I grew into liking it alot.

My first encounter with this crispy fried bitter gourd was in a small sweet shop near Cunningham road, Bangalore。I can't remember the name of the shop now, all I could remember is that they carry packets of snacks made from bitter gourd that got me hooked. I have to buy a few packets every time I passed by.

I later learnt that this is also a very common side dish to go with dal and rice in south India. So I started making it at home now, whenever I crave for it.

Tuesday, June 7, 2011

Paneer Makhanwala (Indian Cottage Cheese in Buttery Gravy)




When milk at home gets a little sour, I often turn it into home-made cottage cheese (Paneer) and make this very delicious North Indian dish--Paneer Makhanwala.


Saturday, June 4, 2011

【香辣秋葵】Bhindi Masala (Spicy Okra)



秋葵的做法很多,这是其中一个我很喜欢的,尤其是和手抓饭一起吃,很对味。

There are many ways to prepare Okra (ladies finger), this one goes well with any type of curry. I also love to have it with Biryani, just make the rice taste much better...

素食好主意 【丹贝炒豆腐】Tempeh Masak Tofu



昨天上了丹贝(Tempeh)制作过程马上就做了我思念的丹贝炒豆腐,这个丹贝和豆腐的组合有很多种调味和做法,我今天做的是最简单方便的方法,有兴趣的姐妹们可以试试看哦!

注:丹貝(tempeh)发源于东南亚的印度尼西亚,是一种大豆/豆类发酵食品,又名天培/天贝。

传统的做法是把煮熟脱皮的大豆加入根黴属(Rhizopus spp.)真菌,用香蕉叶包裹,室温(30C/85F)左右发酵36-48个小时,成白色饼状豆制品.可以用来烹调成多种不同的美食,是天然的肉类代替品。
丹贝的蛋白质和氨基酸含量很高,有素食者的肉类的美称,丹贝含有的游离氨基酸为总氨基酸含量的76%,是大豆发酵前的6倍。除此之外,维生素B12的含量也很高,是大豆发酵前的60倍左右。
真是营养好吃的食品,和豆腐/纳豆齐名喔!

Since I have some Home-made Tempeh readyI waste no time in making the dishes I missed the most-- Tempeh Masak Tofu (Tempeh cooked with Tofu in spicy sauce).

There are many version of this Tempeh Tofu dish, differences mostly came from the sauces. This recipe I made today is one of the easiest. Still as tasty, of course!

Thursday, June 2, 2011

Home-made Tempeh/Tempe



Tempeh/Tempe is a fermented soy bean product originally from Indonesia. It is traditionally made with cooked soy bean (shelled) naturally cultured/fermented with Rhizopus spp. wrapped in banana leaves,  and leave it under Indonesia/Malaysia's tropic weather (30C/85F)for 36-48 hours. 


A white colour cake will form, and can be use to cook many delicious dishes, it is often used as meat analogue in some recipes too.