Google+ Followers

Tuesday, August 15, 2017

Thai Lettuce Wraps 泰式生菜包


My husband N went to the gym last weekend and came home demanding high protein low carb lunch.  

I have some organic minced chicken breast and romaine lettuce in the fridge, so here it is, Thai Chicken lettuce wraps for lunch!

俊爹周末时去健身房回来就要求高蛋白低碳水化合物的午餐。冰箱里有一包有机肉末和一包生菜,我就做了这款泰式生菜包。加点切碎的辣椒,香辣好吃又饱肚哦!

Thursday, August 10, 2017

Pineapple Chicken Satay & Pineapple Satay Sauce 黄梨沙爹/黄梨沙爹酱



I had the famous Kota Laksamana Pineapple Satay during my last visit to Malaysia, it was really nice as the pineapple sauce really adds not only flavor but a good refreshing touch to the skewers!

I created the recipe few weeks back when my friend invited us over for a BBQ at her house. The chicken marinated with some Pineapple turned out really tender and the sauce really compliments the satay, all the guests liked it very much.

今年春节回乡的时候和朋友们到马六甲吃了这款有名的黄梨沙爹。加了黄梨制作的酱料吃起来很清爽,不油腻,也不容易上火。

回美之后有一天朋友请我们到她家一起烧烤聚餐,我就做了这款黄梨沙爹,加了黄梨酱腌制的鸡肉烤好非常的嫩。沾了好吃的黄梨沙爹酱,当天来的客人们都很喜欢哦!

Tuesday, August 8, 2017

Homemade Ginger Ale 姜汁汽水



I am not a big fan of soda with one exception-- Ginger ale. 

It was my go to during the pregnancy time to help ease the morning sickness, nausea. It is also my favourite way to chase away the summer heat. 

It takes only few minutes to make a glass of this refreshing cold drink at home, you can also adjust the taste and sugar level to your taste!

我一般不怎么喝汽水,但却很喜欢美国这里的姜汁汽水。它曾帮助我缓解几年前怀孕时的孕吐情况。

姜汁汽水可以自己在家做,可按自己的喜好调整姜汁的浓度和糖份。

下次宴客的时候,做一瓶姜汁汽水,你的客人一定很惊喜哦!

Tuesday, August 1, 2017

Scallion Crepe 葱花摊饼



The spring onion/scallion I planted this year is growing very well, some of them as thick as the size of fingers!

Since it is so healthy, I harvest them very often to make many different kinds
of dishes.

I have also made this crepe many times, my son A and hubby loved it!

我家后院菜园子里的青葱今年长得特别壮,长得都有手指头粗!我经常摘了做各种美食。

这款葱花摊饼我做了好几次,儿子和俊爹都很爱吃。

Monday, July 31, 2017

Homemade Preserved radish/Chai Poh 自制菜脯



Back home whenever mom/grandma makes porridge/congee, there will definitely be a plate of preserved radish  omelette.

A lot of the preserved radish/Chai poh sold in the market are imported, if you read the label printed on the packaging, the ingredients listed include -- “traces of nitrates”, “E211 (sodium benzoate)”, “E975 (saccharine)” and many other ingredients that I can't even pronounce. It is just making one wonders what is the implication of those chemical stuff and how they make their ways into this traditional treat.

The Radishes sold in the Asian market were really fresh and tasty around end April/May this year, with 29 cents a lbs and plenty of cold/dry air and sunshine.
I can't help but to bring some home to make homemade preserved radish.

小时候妈妈或外婆煮粥的时候通常都菜桌上都会有一道菜脯煎蛋。菜脯/萝卜干是一个非常平民的食材,可以拿来做很多不同的小吃和菜肴。

市场上卖的菜脯/萝卜干大多是进口的,如果你看菜脯包装上列出的材料的话,就会发现市售的菜脯用了很多的化学添加物,多吃还真的对身体不好哦!

过去农耕时代,菜脯是萝卜盛产时把萝卜腌制起来方便保存的一个做法,我想既然过去可以在家做菜脯,现在当然也可以在家自己制作菜脯罗!

四五月时我们这里的亚洲超市萝卜打折,一磅才两毛九。而且四五月的天气很适合制作菜脯,所以我就买了十几磅的大萝卜,自己制作好吃的菜脯。

Tuesday, July 25, 2017

Braised Long Bean Noodles 豆角/豇豆焖面


I love Flat Bean Braised Noodles and made it many times, it is quick and very nutritious, an easy one pot meal for the family and could be done in under 30 minutes!

I made this favourite dish today using Long bean and carrot, it turned out even better in taste! I will most likely do this more often in future!

我超喜欢吃扁豆焖面,也经常做。平时工作比较忙碌的时候回家焖上这个面,从开始准备到吃上饭也就半个小时左右,还蔬菜、蛋白质和碳水化合物都有了。而且非常好吃哦!

这一次用豆角和胡萝卜焖这个面,更美味。下次除了扁豆,我应该会经常做豆角焖面了哦!


Sunday, July 23, 2017

Sugary triangle buns 糖三角


In the old days, when there is extra dough, while making meat/vegetable steamed buns, the housewives will use sugar as the filling. These buns are made into triangle shape to differentiate from the other buns with different kind of fillings.

The kids in the house normally liked the sugar filling buns much more than the meat/veggie ones. I have added some roasted black sesame powder in my fillings, it is much tastier than just sugar and flour!

包子是中国北方许多家庭喜爱的主食,以前做包子时如果有多余的面团,妈妈们会加点糖和面粉做内馅做这款糖三角。

糖馅的包子做成三角型是为了方便辨识馅料,这款包子孩子们很爱吃。

天热,俊宝没什么胃口,我就给他做了这款糖三角,加了点烤香的黑芝麻磨成的粉,味道更香。

Monday, July 17, 2017

Chinese Toon Sauce Fried Rice 香椿酱炒饭



I made Chinese Toon Sauce with Chinese Toon young leaves I collected from my friend's backyard not long ago. 

My first use of it was to make this fried rice, the taste is very unique and almost galicky. I like it very much!

之前把从朋友家收集来的香椿嫩叶一大半做了香椿酱,一小半做了香椿煎蛋。

香椿酱先拿来做了这个炒饭,香椿独特的香味让炒饭很美味,让人吃了还想再吃。

Friday, July 14, 2017

Purslane Salad,Chinese Style 凉拌马齿苋



Purslane is a succulent annual trailing plant that grows in many places and it thrives in poor soil. You can find them in almost any places with full sunshine, roadsides, disturbed land and most likely your backyard!

It can be eaten as a cooked vegetable and is great to use in salads, soups, stews or any dish you wish to sprinkle it over. Purslane is antibacterial, antiscorbutic, depurative, diuretic and febrifuge. The leaves are a very rich source of omega-3 fatty acids which prevents heart attacks and strengthens the immune system.

I collected some purslane from the riverside one afternoon when I was strolling around and made this salad for lunch later on.

马齿苋是一个常见的野菜,生长于田野间,大路边,甚至于墙角下都可能有它的踪影。

“马齿苋”是“马苋菜”的同义词。 属于马齿科一年生肉质草本植物,学名“马齿苋”,民间俗称“马蜂菜”,是一种特色野菜。因其生命力极强,又有“长寿菜”之称。

马苋菜为药食两用植物,全草可供药用,有清热利湿、解毒消肿、消炎、止渴、利尿作用;种子可明目,可作兽药和农药;嫩茎叶可作蔬菜,味酸,也可作饲料。

前两天散步时发现一堆马齿苋,摘了一大把回家做了凉拌马齿苋,很好吃哦!

Wednesday, July 12, 2017

Blue Pea Flower Ice Cubes in Milk 蝶豆花冰牛奶



I made Blue Chai and Natural Blue Soda using the butterfly pea flower my mom sent before. I then freeze some of the unsweetened blue chai in a cute dinosaur ice cube box and use it as to serve with some cold milk for my son's play date, it is so cute and beautiful that all kids enjoyed it thoroughly.

前阵子我用娘家给我准备的蝶豆花干做了消暑健康的蓝花/蝶豆花茶 和 梦幻蝶豆花饮料

我把剩下不加糖和柠檬汁的蓝花/蝶豆花茶倒到可爱的恐龙制冰盒里做成了可爱的蓝恐龙冰块。

在俊宝的小朋友们来家里玩的时候加到冰牛奶里给孩子们喝,颜色好看又可爱,小朋友们都和喜欢哦!

Sunday, July 9, 2017

How to grow bean sprouts at home 在家自己发豆芽



Mung bean sprout is one very common ingredient for cooking back home. I like to use it in my stir fry noodle/rice noodle dishes. The shop bought bean sprouts are sometimes not fresh and turned bad within days before I could use them.

I started growing my own bean sprouts at home using an old kettle at first. I then progressed to using just a normal bowl with a lid, the lid should be slightly heavy and covers most if not all of the beans.

I have since able to grow very healthy and delicious sprouts at home.

绿豆芽是家乡许多美食的最佳佐料,是个百搭。我很喜欢炒面、米粉什么的用豆芽做佐料,可有个问题一直困扰着我,每次超市买的豆芽要是两天内不吃完很快就烂掉了,而且有时超市里的豆芽看着也不怎么新鲜,所以还是自己发的豆芽吃着新鲜,还放心。

我刚开始发豆芽的时候还用过旧水壶,篮子+纱布啥的。后来有一次在油管上看见一位农村妈妈用大钢盆加个锅盖发出来的豆芽特别直特别好看,从此以后我发豆芽就只用大盆加个锅盖了。

答应了朋友圈里的朋友们要把发豆芽的过程写个帖子分享。今晚趁爷儿俩已经熟睡了,我就静静地写个帖子吧!

Saturday, July 8, 2017

Chinese Toon Sauce 香椿酱



I send my son to a friend's house for a playdate sometimes in the beginning of May and she asked if I want some Chinese Toon (香椿) -- a species of Toona 
where its young leaves are extensively used as a vegetable in China. The young leaves have a floral, yet onion-like flavor. It is widely used as flavoring agent in vegetarian/vegan dishes in China.

I immediately seize the opportunity and harvest a bunch of Chinese Toon from her backyard. I came home and made this Sauce which can then make into many delicious dishes later.

五月初的时候有一天带儿子到朋友Katie家和她儿子玩,一进门她就问我要不要香椿叶,然后递了一把剪刀给我。我马上就跑到她家后院剪了一把的香椿嫩叶,这可是我想了很久的美食哪!

当晚回家我就做了这个香椿酱,冷藏了可以留着慢慢吃。

Wednesday, June 28, 2017

Bird Nest with Snow Pear 冰糖雪梨炖燕窝


My mom saw my Bird Nest with Red Dates and Gingko and Bird Nest on Chicken Congee earlier and told me her friend likes to make bird nest with Snow Pear. It sounded like a really good recipe and I made it few days ago and had to make it again in two days, it is really that delicious!

我妈早前看见我做的冰糖红枣白果燕窝燕窝鸡丝粥 ,就说她有个朋友喜欢用雪梨炖燕窝,味道很好也非常滋润。我听了觉得这个做法真的很不错,某天下午就做了这个冰糖雪梨炖燕窝,我能说这是我吃过最棒的燕窝糖水吗?


Monday, June 26, 2017

Aam Papad/Mango Fruit Roll-Ups 日晒芒果卷


The weather forecast is showing a 3 day continuation of hot sunny days, I make sure to take advantage of the power of nature and sun-dried a couple of snacks for us. 

The Ataulfo mangoes I bought this time were not very sweet, maybe it is still early in the season, together with the Sun-dried Sweet Potatoes I posted earlier, I also made this Mango roll ups.

It turned out so tasty the whole family likes it!

今年美东的夏天来的比较晚,一直到上一周天气才升温到九十华氏度以上。上周看见气象预测里说了会有连续三天的九十度高温艳阳天,正适合利用阳光进行食物脱水和日晒。  

于是和之前上过帖子的日晒红薯干一起,我还晒了这款日晒芒果卷,两天半晒出QQ甜甜很有嚼劲的芒果卷,装瓶密封就是很健康又美味的零食啦!

Friday, June 16, 2017

Sun-dried Sweet Potatoes/日晒红薯干



The summer came rather late this year, not until last week that we started experiencing the temperature above 90s F. Since the weather forecast is showing a 3 days continuation of hot sunny days, I make sure to take advantage of the power of nature and sun-dried a couple of snacks for us.

The first one I made was this Sun-dried Sweet potatoes that is a very famous healthy snack in Fujian Province, where my ancestors are from. It took me 2 and 1/2 days and it turned out so sweet and yummy! Just like the ones that I had in Fujian years back.

今年美东的夏天来的比较晚,一直到上一周天气才升温到九十华氏度以上。上周看见气象预测里说了会有连续三天的九十度高温艳阳天,正适合利用阳光进行食物脱水和日晒。

于是我就晒了一批红薯干,两天半就晒出QQ甜甜很有嚼劲的红薯干,装瓶密封就是很健康又美味的零食啦!

Wednesday, June 14, 2017

Jia Xing Meat Dumplings 嘉兴鲜肉粽



"Jiaxing zongzi" (嘉兴粽子): It is one famous kind of zongzi in mainland China named after the city Jiaxing. The filling is typically pork but also can be mung beans, red beans or salted duck eggs.

I made a small batch of this Jia Xing dumplings specifically for a friend from Nanjing, this is the kind of dumplings she grew up eating, I am glad that I did as it turned out so good and I am very glad to learn again one more dumplings recipe.

这款嘉兴肉粽是为一位南京朋友做的,是她心心念念的家乡味,这款粽子我是第一次做,出来的效果很是不错,味道很好哦!

“嘉兴粽子”是浙江嘉兴特色传统名点,具有悠久历史。嘉兴粽子以糯而不糊,肥而不腻,香糯可口,咸甜适中而著称。尤以鲜肉粽最为出名,被誉为“粽子之王”。嘉兴粽子因其滋味鲜美,携带、食用方便而备受广大旅游者厚爱,有“东方快餐”之称。

资料来源--http://baike.baidu.com/item/%E5%98%89%E5%85%B4%E7%B2%BD%E5%AD%90

Monday, June 12, 2017

Bird Nest on Chicken Congee 燕窝鸡丝粥




I made Bird Nest with Red Dates and Gingko earlier as dessert earlier and have a few more pieces of bird nests left. I wanted to make a savory version of bird nest soup and the thought of Chicken Congee came to my mind.

Since I have some organic chicken at home, I made this congee for lunch and shared with my friend, she too agrees that it is yummy.

前几天泡的燕窝一半做了冰糖红枣白果燕窝 ,剩下的我想做成咸口味的燕窝粥。家里有刚买的有机鸡肉,于是我做了这个燕窝鸡丝粥约了朋友一起吃,味道很是不错哦!


Wednesday, June 7, 2017

Cantonese Style Dumplings 广式咸肉粽



It was Dumpling/Dragon Festival last week, it is a tradition at home to make some dumplings (glutinous rice wrapped in bamboo leaves) during the season.

This year I started the festival with this Cantonese Style of Dumplings which have moong beans in it and tasted though different than the type of Bak Zhang that  I am used to and loved, it is still one  of my favourites.

今年端午节前一直想着要裹点粽子过节,材料都买好了,却一直等到端午节当天才有时间裹,虽然闽南烧肉粽是每年一定要裹的家乡味。

今年所裹的第一款肉粽却是这款港式/广式肉粽,它是我很喜欢的一款肉粽,也是俊干妈的家乡味,裹好分一半给俊干爹干妈过节。

Saturday, June 3, 2017

Bird Nest with Red Dates and Gingko 冰糖红枣白果炖燕窝



Around 10 years ago, my dad built a high rise building with a few little holes and no windows in one of our farms, he called it "Swiftlet house", with that he started his side business farming Swiftlet for its nest. 

The term “Swiftlet farming” may spike confusion that it is a business of farming or domesticating swiftlet to be reared in a confined space like chickens in a chicken coop. This is far from the truth as Swiftlets cannot be domesticated. 

The idea of swiftlet farming is not to actually raise these birds for sale, but for their nests, which is highly sought after especially by the Chinese. 

The swiftlet nest, or commonly called bird’s nest, is a Chinese delicacy since the Tang Dynasty of China (618 – 907 A.D.). The nests are simmered with broth into bird’s nest soup. 

Though we have many "farmed" bird nests ready back at home, it is unfortunate that Bird nest is in the list of US customs food restriction list. Since I can't bring our very own bird nests here, I went searching online and bought two boxes of bird nests and made it the way my mom would.

It feels much better having this sweet soup though I am far away from home.


大约10年前,俊外公在郊外的林子里建了一间高高的,四面无窗却有着几个小洞洞的建筑物。他说这是“燕屋”,等着燕子们来入住;从此踏上了养燕之路。后来的好几年,俊外公陆陆续续地和朋友们合资,又建了好几间的燕屋。有的相当成功,吸引了不少的燕子来定居,有的不算太好,燕子们都不来。

所以俊外公经常说,所谓的养燕子。其实就是给燕子们提供一个相对有吸引力的住所,剩下的,就是运气了。燕子不需要喂食,也不需要医疗照应,只要定期地给燕屋进行清理,然后定期采收燕窝即可。

家养的燕窝在质量上和野外采收的燕窝差别并不大,还很可能更人道一些。因为采收的时候只会采集燕子已经不再使用的燕窝,燕子下了蛋,孵出雏鸟喂养成年之后就会弃巢重新建立新的鸟巢,再下蛋再养幼鸟。所以业内也有个标准,就是燕窝只能采集已经被燕子弃用的鸟巢。

话说得有点远了,每次回娘家,吃的燕窝都是很夸张的一整碗熬得浓稠的粥。我怀孕的时候,俊外公最大的遗憾就是没能让我经常吃上他的燕窝。所以他来美国看我的时候,还准备了一大盒要带来给我,还好上机前被我在视频里劝阻了。燕窝和任何和鸟类有关的食品/产品都是被禁止带入美国的哦!想吃还是在美国境内买来吃吧!

Wednesday, May 17, 2017

Fried Radish Cake/ Char Kueh Kak 炒粿角



Char Kueh Kak is a very famous Penang/Teoh Chew street food. It has got its name Kuah Kak (sides of the cake) from steamed radish cake, where the cake was steamed in a round bamboo basket back in the old days. Once cut into diamond or rectangular shapes to be serve or sell in the market, the remaining sides that are left will then be cubed and made into this delicious fried Cake.

Since the fried cake has become increasingly popular, plain or simple rice cake without radish is now commonly use to make this dish, thus you can also use shop bought (vietnamese) rice cake as substitute to the radish cake I used here.


炒粿角是一款和炒粿条齐名的槟城小吃,古早时候是用家里制作的“菜头粿”(萝卜糕)边角切丁炒制而成,所以有“粿角”的名称。

目前小吃摊买的粿角大多是用粘米粉蒸制成的粘米糕(也叫白糕)切丁炒制的了。时间久远,慢慢地,粿角成了粘米糕的代名词。而几乎所有的炒粿角都必定是用粘米糕制作的了。

我前阵子蒸了一大盆的腊味萝卜糕,第二天就做了这款炒粿角当早饭,非常好吃哦!

Monday, May 15, 2017

Steamed Black Locust Blossoms 槐花麦饭



I learnt to identify black locust blossoms a few years back from my friend LR , the species of edible flower in China is actually called "Huai Hua" (槐花) Styphnolobium japonicum (L.). 

The one that we found in the woods here in the Eastern part of the USA is actually Black Locust (洋槐花)Robinia pseudoacacia. 

Both the blossoms are very similar in shapes and tastes. Since Black locust blossoms is widely eaten in Europe and USA as fresh salad or made into snacks or jam. So it is almost safe to say that it can be used interchangeably with Chinese Huai Hua Styphnolobium japonicum (L.) in any recipes.

Huai hua is normally served steamed with a little wheat/corn flour and spicy sauce, a very tasty and hearty romantic way to serve flowers! 

几年前在好友的带领下我在我家附近的树林里发现了好几棵洋槐树,当时现场吃了好多的槐花,还带了好些回来做饼吃。

后来我在网上做了点搜索,发现中国国内吃的槐花学名叫Styphnolobium japonicum (L.) 。美东这里找到的是洋槐花 (Black Locust)Robinia pseudoacacia. 

这两款花味道和形状都特别相似,洋槐花在欧洲和美国也有食用的历史,经常被拿来做小吃,所以拿洋槐花来做槐花料理是绝对安全也非常美味的。

今早去农夫市场买菜的时候发现那里附近的树林里好多棵野生洋槐树,都开满了花,我就近摘了小半袋回来蒸槐花麦饭当午餐。

Thursday, May 4, 2017

Hakka Ai Pan / Radish Mugwort Steamed Cake 草仔粿/艾粄



This is a true artisan steamed cake, the process of making it consist making the homemade dried radishes, followed by collecting wild mugwort from the woods, and kneading, wrapping the cakes the whole afternoon.

But the hard work is really worth it, this is the best Kueh I have ever had, it cannot be better though!

为了做这款古早味的草仔粿/菜粄。自己晒萝卜签,还要到野外树林里摘嫩艾草,再花了一个下午揉面包裹,才算完成了,不过一切都值得的,这是我吃过最好的粿,不能更好了。

Monday, May 1, 2017

Homemade Dried Shredded Radish 自制萝卜签/干



Radish is in season and it is only 29 cents a lb, I had to bring a few back to make dried radish/Cai Poh bee! My sun-dried radish is ready in just under two good sunny days! 

这个季节萝卜一磅才两毛九分。买几磅回来自制萝卜丝干/菜脯签。只要两天的阳光普照,萝卜签就晒好了,味道很好闻哦!

Saturday, April 29, 2017

Mugwort Steamed Cake 艾团/青团




Sometimes around Qing Ming/Tomb-sweeping festival, the Chinese will collect some Chinese Mugwort (艾草)to be hanging around the door, which is believed to be able to chase away unwelcome energy. It is also the main ingredient for the Chinese steamed cake Ai Tuan/Qing Tuan (艾团/青团)eate at or around the tomb sweeping festival.

My mom discovered a big patch of wild mugwort in the woods near my house during her visit few years back, she will bring back a bag full of the wild mugwort and boiled it down to be used for bath when she was feeling under the weather.

I have been meaning to make Qing Tuan by using the young wild mugwort nearby this year, since it is a wild plant and I want to make sure it is 100% safe to be eaten, I have done some research and found out that the wild mugwort near my house is the species Artemisia vulgaris, or common mugwort.

几年前我妈来美探亲时发现我家附近的树林里有一大片的野生艾草,她后来感冒的时候还摘了好些回来煮水泡澡。

清明前后是艾草春季出土的时节,我摘了一大包回家取嫩叶做青团,剩下的煮水给咳嗽的俊宝泡澡。

Saturday, April 22, 2017

Tea Smoked Chicken 茶叶熏鸡


I made this tea smoked chicken twice when I visited my family back home last month, everyone loves the richness in flavor and its juiciness.

Such an easy and delicious dish deserves a special place in my blog!

春节回乡时给家人做了这款茶叶熏鸡,大家都说非常好吃,后来又再做了一次,也是一上桌就吃光了。是道很省事,又很惊艳的宴客菜哦!

Sunday, March 26, 2017

Multi-Grain Nut + Seed Bread 坚果杂粮吐司



My mom's favourite breakfast is homemade bread with some nut butter and avocado. She brought a bread machine a few years back and have been making homemade bread since.

She has been using the same recipe that came with the bread machine for years, the kind of recipe that is made for the machine, not too bad and nothing great about it either.

Since my visit in Malaysia this time is longer, I decided to create a multigrain nut + seed bread recipe for mom to use.

I made 4 loaves of the same bread each with little adjustment to the recipe, this one last one is by far the best, with close to 70% of liquid ratio, the bread stays soft and chewy days after baking.

Mom's bread machine broke after 3rd attempts on this recipe, a workload it is not designed to take, I had to use my sister in law's KA for my fourth bread and took the opportunity to get one new machine for mom, as the old one is really subpar, and take as much as a new machine's worth to repair.

我妈平日最喜欢的早饭就是自己烤的面包加上自己磨的杏仁酱和牛油果,吃了好些年都不厌倦。妈妈做的面包就是按面包机程序里教的食谱来做的,不难吃,也说不上美味。

我今年春节回娘家待的时间比较长,就趁机会用家里现有的材料做了几次坚果杂粮面包,为了确定食谱一共做了四次,每次食谱都有微调。最后一个终于让我满意了,接近70%的含水量让烤出来的面包几天后都还是软的。

这款面包味道很好,越嚼越香我很满意,父母也很喜欢。唯一的问题是我妈的杂牌军面包机在我连续四天做了三个面包之后就罢工了。修理费居然和新的面包机价格差不多,我顺道趁这个机会把面包机也给换了。

注:因为一个星期里做了四次这款面包,所以我除了第一个外,下来三个都用了老面法,就是每一次的面团里都会加入之前留下的老面,然后再在新的面团里取一些面团留作下一次的老面,加了老面的面包会膨发得更匀更细致,而且麦香更浓郁,我觉得很值得推荐哦!

Thursday, February 2, 2017

Chinese Aspic 水晶肉皮冻





Chinese Aspic is a dish made with mainly pork skin, where the skin are clean off of fat and cook into stock, when cooled, set into natural gelatin. The stock can be filled and flavored with spices.

Aspics are usually served cold with dressing and herbs as a starter, a good aspic is clear and free from impurities, which requires a lot of cleaning and slow cooking.

我第一次吃肉皮冻是在新州中国人的一次聚会上,琥珀色透明的冻里裹着一块块的肉皮,无论是卖相还是味道都特别好。

前阵子买肉做腊肉腊肠的时候看见超市有包装好的猪皮,买了一盒回家做水晶肉皮冻当前菜吃。

Saturday, January 14, 2017

Chinese Stewed Pork Burger 白吉馍 & 肉夹馍




Roujiamo (肉夹馍) is considered the Chinese equivalent to the Western hamburger and meat sandwiches, it is a street food originating from Shaanxi Province in China. It is also made famous by Xi'an Famous in New York City a couple of years back.

The flatbread used for this sandwich is called "Bai Ji Mo” (白吉馍), which is made from wheat flour first toasted on flat pan and then baked in a clay or mud oven. A good Bai Ji Mo is said to be crusty on the outside and soft in the inside. 

The stewed meat is most commonly pork, stewed for hours in Master Stock, it is later chopped and stuffed into the flatbread, served with a little gravy from the stew (腊汁), thus this Chinese Stewed Pork Burger is also called “腊汁肉夹馍” which means Chinese Stewed Pork Burger with gravy.

我前不久看了一部陕北风味的电视剧“平凡的世界”,戏里的许多美食让我很眼馋。我平时上班也会偶尔到纽约的西安名吃买个腊汁肉夹馍吃,很喜欢那馍的口感,虽然可能它并不十分正宗。

我很久以前曾做过杂粮版的肉夹馍,虽然比较健康,但口感上还是有点差别的。后来又实验了好几次,终于做出了有“铜圈虎背菊花心”的白吉馍,非常好吃。

今儿写个帖子记录一些心得,让大伙儿也可以在家炮制这款美味的地方特色。

Wednesday, January 11, 2017

Hakka Waxed/cured Meat 客家腊肉



Together with Lap Cheong or Chinese Waxed Sausage, Waxed duck and Cantonese Waxed Meat I also made a small batch of Hakka Waxed Meat, a type of wind-dried, cured, dried meat typically made/eaten by the Hakka Clan during Chinese New Year.

This type of cured meat is unique comparing with its peers, it uses a lot of spices in its marination, it is starting by soaking the spices in Chinese spirit for days before applying to the meat, this unique method will blend and bring the aroma of spices out and gives the cured meat a very distinct and pleasant flavor.

The way of making is pretty similar to the other Chinese cured meat, it is marinated with seasoning for days and then left hung out to air dry in a dry cool place until cured for approximately 14-24 days depending on the weather.

Beside the flavor, the other difference between the cantonese waxed meat and this Hakka waxed meat is that this meat will be smoked once it is cured to give more flavor to the meat.

冬至前后是制作腊味的好时节。“秋风起,腊味香” 是广粤那里耳熟能详的口头禅,过去很多家庭都会趁着秋风起,空气冷冽干燥的时候腌制腊味。

今年秋季遇上我工作比较闲,制作了腊肠腊鸭广式腊肉,用时间慢慢地堆积一些年味。

客家腊肉的制作和一般的腊肉有点不一样,它的做法是先将各种香料泡到酒里几天,等香料的香味和酒融合之后再用它来腌肉。这样的处理方式让腊肉成品有特殊的香味,非常好吃。

Cantonese Waxed Meat 广式腊肉



Together with Lap Cheong or Chinese Waxed Sausage and Waxed duckI also made a small batch of Cantonese Waxed Meat, a type of wind-dried, cured, dried meat typically made/eaten during Chinese New Year.

This cured meat is normally used to prepare dishes for the Chinese New year Reunion dinner. The way of making is pretty similar to the Lap Cheong, marinated with seasoning for days and then left hung out to air dry in a dry cool place until cured for approximately 7-14 days depending on the weather.

冬至前后是制作腊味的好时节。“秋风起,腊味香” 是广粤那里耳熟能详的口头禅,过去很多家庭都会趁着秋风起,空气冷冽干燥的时候腌制腊味。

今年秋季遇上我工作比较闲,制作了腊肠腊鸭和广式腊肉,用时间慢慢地堆积一些年味。等腊味都做好了,就可以制作一锅香喷喷的腊味饭啦!

Sunday, January 8, 2017

Chinese Waxed Duck 腊鸭


Together with Lap Cheong or Chinese Waxed Sausage, I also made a small batch of Lap Ngak (Waxed duck), a type of wind-dried, cured, dried meat typically made/eaten during Chinese New Year.

This cured meat is normally used to prepare dishes for the Chinese New year Reunion dinner. The way of making is pretty similar to the Lap Cheong, marinated with seasoning for days and then left hung out to air dry in a dry cool place until cured for approximately 7-14 days depending on the weather.

The only difference between the cantonese Lap Cheong and this Chinese waxed duck is that the duck will be smoked once cured to give more flavor to the meat.

冬至前后是制作腊味的好时节。“秋风起,腊味香” 是广粤那里耳熟能详的口头禅,过去很多家庭都会趁着秋风起,空气冷冽干燥的时候腌制腊味。

今年秋季遇上我工作比较闲,制作了腊肠和腊鸭,用时间慢慢地堆积一些年味。

Thursday, January 5, 2017

Chinese Lap Cheong/Waxed Sausage 广式腊肠




Lap Cheong or Chinese Waxed Sausage is a type of wind-dried, cured, dried meat sausages typically made/eaten during Chinese New Year, the flavour of Lap Cheong vary depending on the seasonings used. The Cantonese type of Lap Cheong I made this time have a sweet-savoury taste, adding Homemade Ang Chow gives very good color to my Lap Cheong.

These sausages are prepared quiet similar to other sausages. Pork together with pork fat is chopped or minced and seasoned, left marinated for days before stuffing into sausage casing and then left hung out to air dry in a dry cool place until cured for approximately 7-14 days depending on the weather.

冬至前后是制作腊味的好时节。“秋风起,腊味香” 是广粤那里耳熟能详的口头禅,过去很多家庭都会趁着秋风起,空气冷冽干燥的时候腌制腊味。

今年秋季遇上我工作比较闲,就买上几斤好肉,制作一点香肠堆积一些年味,加了自制红糟的腊肠颜色非常好看。

Sunday, January 1, 2017

Lotus Root and Peanut Soup 花生莲藕猪骨汤



Lotus Root and Peanut Soup is a very common soup enjoyed by many back home. Lotus root combined with peanuts is believed to be very nutritious and have all kinds of health benefits especially in winter season.

莲藕花生汤是在家乡时经常喝的一道汤品,莲藕和花生熬的汤尤其适合冬天的时候喝,冬天喝汤能养生。

中医认为藕性寒、味甘,是一款冬令进补的保健食品,既可食用,又可药用。 生食能凉血散淤,熟食能补心益肾,可以补五脏之虚,强壮筋骨,滋阴养血。同时还能利尿通便,帮助排泄体内的废物和毒素。对于肝病、便秘、糖尿病等一切有虚弱之症的人十分有益,对于淤血、吐血、衄血、尿血、便血的人以及产妇极为适合。不过因为藕性偏凉,故产妇不宜过早食用,一般产后1-2周后再吃藕为好。


Related Posts Plugin for WordPress, Blogger...