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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。


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