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 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
Bhindi Masala （Spicy Okra）
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！
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.
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