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Friday, October 26, 2018

Vegetarian Taiwanese Mooncake 【纯素绿豆椪】

I made the Taiwanese Mooncake (绿豆椪)last year and was loved by my many of my Taiwanese friends. A few of my vegetarian friends requested that I try to make a vegetarian version of it, so I make a batch of these vegetarian Taiwanese Mooncake and it turned out just as good! 


Tuesday, October 23, 2018

Steamed scallion Sausage twisted rolls 【葱花火腿花卷】

My scallions are still doing great even though the weather is getting colder, so I picked a bunch to make this Steamed Scallion Sausage Twisted Rolls. I am going to miss using my homegrown scallion during the winter months!


Sunday, October 7, 2018

Stuffed Pumpkin Blossoms 【南瓜花酿】

Sometimes during the winter last year I bought a Japanese Kabocha pumpkin to cook and buried the seeds and rinds in my raised bed to compost. The seeds germinated and gave me 2 seedlings mid-spring.

I transplanted one of them in my front yard and was doing really well, the plant began to bloom around the end of June/early July with only male flowers, when the female flowers finally showed up (flowers with tiny fruits attached below the flowers), the pumpkin was officially in full bloom.

When one pumpkin plant was about to take over my entire front yard, I had to start trimming some shots and leaves to make it manageable. With that, I also harvest some male blossoms to make this stuffed pumpkin blossoms soup.



Saturday, September 1, 2018

Preserved Radish Omelette 【菜脯煎蛋】

I made Preserved Radishes/Chai Poh last year and it turned out just perfect! Much better than the one I found in the shop. 

There were a few hot sunny weeks this year when the price of radishes in Asian supermarket was also right, so I made two more batches of Chai poh and used some to make topping for this delicious Chwee Kueh. Though the recipe of Chwee Kueh was posted before this omelette, Chai Poh omelette is actually the reason I made these preserved radishes in the first place!! I love Chai Poh Omelette to go with congee.

So here is my simple Chai Poh Omelette recipe. 



Saturday, August 18, 2018

Pork Satay 猪肉沙爹

A town called Tampin near my parent's house has a small Satay stall that sells pork and chicken satay from midnight to dawn hours. It is a very busy stall even though its hours are not ordinary, it is so busy that sometimes the customers had to grill their own satay to avoid hours of waiting!

I made satay for our Malaysian gathering not long ago, half of them Chicken satay and another half Pork satay, it turned out pretty legit!




Monday, August 13, 2018

Yard Bean Leaves Congee 豆叶粥

Two months back a parent from my son's Chinese school gave me a few seedlings ,but he wasn't all too sure what they are. One of them grew well and it turned out to be a yard long bean plant.

As it is not yet producing flowers, it is a good time to consume the leaves, my grandma used to cook us this Yard Bean Leaves Congee when we were young, yard bean leaves are tender and very delicious in soup and congee.



Tuesday, August 7, 2018

Scrambled Egg in Soy Bean Paste【东北鸡蛋酱】

My son and I like to stroll along a nearby river in spring/summer time to collect edible wild plants, dandelion is one wild plant that we collected the most. I liked them in salad, sun-dried as tea leaves, and to dip into this delicious Scrambled egg in soy bean paste.



Thursday, August 2, 2018

Chwee Kueh (Steamed Rice Cake) 水粿/菜脯粿

It all started one year ago around this time, the Asian supermarket near my house was having radishes on sales at 10 cents per lb, I had to bring some back and made a batch of Chai Poh/Preserved Radish.

The Chai Poh turned out really well, so earlier in July this year, when the price of radishes in the local market is low again, I made yet another batch of Chai Poh. This time I have better understanding of the timing and the Chai Poh turned out even better than the last batch.

Since I have so many homemade Chai Poh sitting in my pantry now, I can't help but to keep thinking of ways to use them. This Chwee Kueh made it to the top of my list, Chwee Kueh is a snack close to many Malaysian/Singaporean's hearts, a breakfast or teatime choice for many when we were home.

A good Chwee Kueh is full of fragrance of rice, it melts in your mouth with the bits and pieces of Chai Poh toppings giving it the crunchiness and flavors that it needs. The duo compliment each other and their unique taste are there to stay in my memories.

There are a few recipes of Chwee Kueh online, I have tried one of them, and it turned out okay, but in my opinion, does make the real Chwee Kueh. The original Chwee Kueh is made only with ground rice and water, when steamed at high heat, the kueh will form a natural dent in the middle which make a perfect shape to fill and hold the toppings.

Since I wanted nothing but the original taste of Chwee Kueh, I took it to heart to experiment and make the kueh from scratch! I read all the information I could find on the making of this kueh and experimented 5 times before I could come to this recipe of mine.

If you like Chwee Kueh, here is my recipe to share!

事情的起因是这样的,一年前因为超市里的萝卜又大又便宜所以我就买了十磅回家做了一批日晒菜脯/萝卜干 。 因为自己晒的菜脯太香了,今年萝卜盛产的时候我又制作了第二批。既然有了上好的菜脯,我当然就忍不住开始计划各种菜脯美食了。



潮汕人比较纯粹,做的水粿其实只有米和水按一定的比例磨成米浆蒸制而成,成品洁白如玉,入口即化。这款看似简单的小食在制作上却非常不简单,为了做出有古早味的水粿,我一共尝试了五种不同的米水比例才找到了我喜欢的口感。 非常喜欢成品的纯粹和简朴,喜欢水粿的朋友也希望你能尝试做做看哦!

Monday, July 16, 2018

Som Tum Ma Muang 泰式青芒果沙拉

Som Tum is the most popular salad in Thailand, you can see stalls selling it at almost most corners of the streets in Thailand. There are many types of Som Tum in Thailand with various kind of ingredients and seasoning.

The recipe I make today is called Som Tum Thai, the sweet and sour version. The two most popular types of Som Tum Thai are green papaya salad and this green mango salad, though the greens and ingredients may vary a little, both the Som Tums are pretty similar.

A very good friend of mine MiuMiu, who loves Thai foods a lot found Thai-Laos Mortar/Pestles from a Thai/Laos store, and she was such a darling to send me one all the way from NY!

With the right tool and good green mango that I found at a local Indian store, I am ready for a plate of Som Tum Ma Muang on this hot summer day!

青木瓜沙拉和青芒果沙拉 (Som Tum) 是两款泰国最具代表性的轻食,也是国外的泰国餐厅里必有的前菜。Som Tum 摊子更是在泰国的街头巷尾都找得到,Som Tum 在泰国的做法更多样化,有咸螃蟹Som Tum, 咸蛋Som Tum,臭鱼Som Tum等等。

好友MiuMiu热爱泰国菜,经常研究做法。她有一天在纽约的一家泰国老挝超市看见了专门做Som Tum的锥形捣臼, 不仅给自己买了一个,还给我寄来一个。我何其幸运,有如此好友,真是感激不尽。

既然有了捣臼,这个夏天不做个Som Tum,如何对得起好友的一番心意?

Wednesday, July 11, 2018

Chinese Zucchini Pancakes 西葫芦糊塌子

Zucchini season is here, and my friend with the green thumb managed to grow gigantic Zucchini the size of an adult's arm!

She sent me a few of her Zucchinis and I turned one of them into this Zucchini Pancakes. A perfect side dish or breakfast with lesser carbs.


Monday, July 9, 2018

Sour Prune Drink 酸梅汤

酸梅汤 or sour prune drink is a traditional Northern Chinese beverage made from smoked plums (乌梅). It is also a drink prepared mainly during the summertime, it is believed to relief heat from body in hot weather, it is also used to ease digestions.

As the weather approaching 3 digits in the past days, I made this for the family instead of having sodas!



Friday, June 29, 2018

Karipap Pusing 螺旋咖喱角

Karipap Pusing, also called Spiral Curry puff is a fancy version of the very humble karipap that I used to enjoyed as a kid. The spiral pastry gives a good texture and crust to the shell and it just looks a lot more glamorous!

螺旋咖喱角是很有名的马来小吃咖喱角 的升级版,多层次的酥皮更酥脆更好吃,摆盘出来请客也倍儿有范呢!

Saturday, June 23, 2018

Hakka Ban Zong 客家粄粽/粿粽

The Hakka Clan is known for their kueh made of glutinous rice/flour and several types of fillings called "Ban". The one stuffed with vegetable is called 'Choi Ban', Choi means vegetable and Ban means cake or kueh in Hakka language. 

As the Hakka is known to make Ban in almost all their celebrations and festivals, it is not surprising that they also celebrate Duan Wu/ Dragon Boat festival with a dumpling version of Ban, called "Ban Zong" or "Kueh Zhang" in Hakka language. It is basically 'Choi Ban' wrapped in dumpling leaves and shaped like a dumpling. A very unique way to enjoy Ban, and dumplings at the same time! 

Note: I have earlier made one of the type of Hakka Kueh called "Ai Ban", a common dish eaten somewhere around Ching Ming Festival/Tomb Sweeping Day. Ai Ban's skin/wrapper is made with glutinous rice flour, adding some mugwort leaves (艾草)and the filling is normally dried radish.

客家人制作的粄远近驰名,他们还会按不同季节盛产的食材制作不同的粄。譬如清明节时盛产艾草,就会制作好吃的‘艾粄.’ 春天竹林里收集的竹笋制作成笋干,秋冬季节可以做成‘笋粄’等等。


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.


Sunday, March 4, 2018

Lion's head meatballs in clear broth 清炖狮子头

Last year when I was back in Malaysia for Chinese New Year celebration,I made this less oily version of Shanghainese Lion's Head Meatballs for my family and they loved it. I also made a mental note that I will write a recipe of this delicious dish when I have a chance. I didn't get a chance to make it again until this Chinese New Year.

This is a simple yet tedious dish, requiring good cooking skill and patience. No wonder it is a signature dish for reunion dinner at the then Kuomingtang leader Chiang Kai-Shek's home!



Thursday, February 15, 2018

Happy Valentine's Day!Apple Roses 酥皮苹果玫瑰花

It is Valentine's day today, I went to a nearby flower shop yesterday thinking of bringing some flowers for Chinese New Year. The owner told me roses are about 7 USD each! It is way too much!

I quickly pick up my phone to call hubby and told him not to buy me any roses this year! Well, that does not mean that there will be no roses in the house this Valentines!





Saturday, February 10, 2018

BBQ Pig's Trotters 香辣烤猪蹄

BBQ Pig's trotter is a well loved snack in China, especially among students. Grabbing a piece or two after school from roadside stalls is not uncommon.

If you have a big pot of Braised pig's trotters that you prepared for Chinese New Year dinner and have some left over. Try this BBQ Pig's trotters, you will be so glad that you have left over!



Braised Pig's Trotters 红烧猪蹄

I suspect that there will be at least one Pig trotter dish serves on every dining table during Chinese New Year in all Chinese family, it is considered to be one of the richer dishes that "counts".

Preparing trotters for cooking is a lengthy and tedious job, even at the comfort of the shop bought pre-cleaned trotters. I still find myself spending a good half hour cleaning the remaining hairs on it with tweezers.

A good pot of braised pig's trotters requires several cooking steps which includes long simmering towards the end. I liked my pig's trotters to be tender and fall off the bones while serving. This dish just fits the bill!



Monday, February 5, 2018

Gold Coin Bak Kwa 金钱肉干

Bak kwa is a type of Chinese savory sweet jerky that traditionally takes the form of thin square slices. It is the Malaysian/Singaporean favorite snack, especially during Chinese New Year or festive season.

Its popularity rises weeks leading to Chinese New Year, many seasonal bakers steps in to grasp the market, many with interesting products that carry well wishes and meanings.

This Gold Coin Bak Kwa is one of the most selling ones. Prosperity galore, just as the name implies! 



Sunday, February 4, 2018

Pork Belly with Preserved Mustard Green 梅菜扣肉

Mui Choy Kau Yuk (Pork Belly with Preserved Mustard Green) is a classic Chinese party/New Year dish. 

The Pork belly in it releases enough fat to compensate dryness of the preserved mustard green, and the preserved vegetable gives the dish its signature aroma and distinct taste. 



Thursday, January 25, 2018

Minced Meat Sauce over Steamed Egg 肉末鸡蛋羹

My son likes Steamed egg with minced meat, here is another variation that uses the Minced meat sauce that I made earlier, he finished all. 



Tuesday, January 16, 2018

Asian Pear & Lotus Root Juice 藕梨汁

Winter months, for many people is the months of chronic feeling of dry throat and dry nose.

If you’re someone who’s battling itchy throat and bleeding nose, here is one simple solution that requires little effort, the best part of it is, it tastes really good!



Saturday, January 13, 2018

Millet Steamed Cake 小米糕

I like making Millet porridge once in a while for breakfast, I like the unique nutty flavor that it has and its high nutrient value is definitely a plus. One good choice for healthy plant base diet.

Making it into steamed cake is another way to enjoy this delicious healthy grain.


Friday, January 12, 2018

Mashed Potato with minced meat gravy 肉末土豆泥

My son A is not a big fan of potato unless it is cooked in a certain way. This mashed potato with minced meat and gravy is one of them. 

I normally served it with some steamed vegetables, which makes it a complete meal for a little boy. 




Monday, January 8, 2018

Stuffed Red Dates with Sticky Rice Balls 心太软

I made Gold Fish Tang Yuan for winter solstice and have some left over glutinous rice dough that I freeze up. Since "Storm Cyclone" is in town and the temperature plummet to a single digit. 

It is time to thaw my glutinous rice dough and make yummy snacks with red dates and stay warm!


这两天“炸弹气旋” (Storm Cyclone)肆虐美东地区,气温达到创纪录的零下二十度,天寒地冻的周末最适合做的事情就是在家做甜糯的甜点吃啦!

Thursday, January 4, 2018

Enoki Mushrooms & Sliced Beef Soup 肥牛金针菇

We don't normally eat beef, let alone cooking at home. I wanted to buy some sliced mutton last week for hotpot, but brought sliced beef back instead. Since I also bought a few packets of Enoki mushrooms, I made this spicy soup for lunch, a perfect dish in bitter cold weather.


刚好超市里的金针菇买一送一,我也买了好几包。那就做我很喜欢的酸汤肥牛金针菇吃吧!大冬天的吃完全身暖暖的, 很舒服。

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