【覆盆子柠檬水】Raspberry Limeade

这几天温度都在一百度左右，孩子和我都没什么胃口，就用家里有的材料做了几个冰饮，这款覆盆子柠檬水可以加点蜂蜜制作，更加清凉好喝。

It has been more than 100 degrees over the weekends, since we didn't have much appetite for foods, I made a few cold drinks for us and chill.

【鱼豆腐】Fish Tofu/cake

我平时涮火锅炒米粉炒面什么的喜欢加一点鱼饼/鱼豆腐。其实传统的鱼饼和鱼豆腐还是有点不一样的，鱼饼是全鱼肉的，口感比较爽脆扎实。

鱼豆腐比较软嫩，会加入鸡蛋制作，所以口感更细致一些。两者可以相互替代烹饪。自己家里制作鱼豆腐其实不难，买得到片好的鱼柳那就更简单了。

Fish Tofu has no bean in it, it is made with fish paste and egg, it is called fish tofu because the look  resembles fried tofu.

I like using fish tofu in my hotpot, stir fry and noodle dishes. Though it is easily available in most Asian supermarket, it is also quite easy to make at home. It is easier when you can get fresh fish fillet from the market.

【印式炸豆圈】Medu Vada/Vadai (Deep Fried Lentil Donuts)

小时候每个午后都会有个老人推着脚踏车来到住宅区叫卖。脚踏车后座有个超大的玻璃箱子，里边是一格一格的各式各样的印度零食小吃，有花生，有粗的细的油炸香辣面条。给两毛钱老人会拿一张报纸，卷成火炬状，然后让你选格子里的零嘴往里头装，直到“火炬”装满为止。

这些零嘴都是素的，大部分是豆粉或豆子做成的香口零食，除了脆口的炸面条，老人也卖这个叫Vadai外层松脆，内部软嫩的像甜甜圈的糕点。

以前一直不知道它是什么材料做的，后来问了朋友，查了些食谱才发现这个饼居然是全豆做成的，不必小苏打，也没有面粉，自自然然的全由一个豆子，完成了外脆内嫩的好东西。一想到在没有搅拌器的时代，用石磨慢慢的磨出豆糊，然后在没有小苏打和膨化剂的帮助下，做出好吃爽口的小食，我就觉得非常的感动。

When I was a student, there was this old Indian man who goes around selling deep fried snacks or"muruku" back home. He has a big wooden/glass box attached to the back of his bicycle, where you could find small compartments that filled with different kinds of savory tidbits.

One of them is a little fried bean cake shaped like a mini donut, it is called "vadai", I love that stuff and did not know what it was made off until I moved to stay in India.

I was thrilled to learn that this snack is made of only legume, a snack higher in protein I presume. It goes very well with Coconut Chutney and can easily turn into Dahi Vada later.

【南瓜鹹味龜粿】Pumpkin Salted Angku Kueh

龟粿模子是我妈多年前去潮汕旅游时买的，带来美国都超过十年了才动手做了这款龟粿。一直没做的原因是因为我一直想还原小时候吃的咸味龟粿的味道。近些年来流行的甜馅龟粿花样很多，但我的心头好仍然是馅料炒得比较干，入口粉粉的、咸香美味的这款咸味龟粿。

所以后来我小批量地调整了好几次馅料的口味和皮的配方，这次做的最满意，馅料味道美味，粿皮软糯Q弹，第二天早上都还是软的，真的非常棒！所以今天特意写下食谱记录一下。

The Angku kueh mold was given to me by mom, she bought it  when she traveled to Chaoshan, China many years ago. It took me more than ten years after bringing it to the United States to start making this Angku kueh. 

The reason why I hadn't made it for a long time is because I always wanted to make only the salty version of this Angku kueh, the type that I used to have as a child. 

There are many types of popular Angku kueh around in the market with sweet stuffing in it, but my favorite remains the salted-sweet and slightly powdery version of the stuffing type.

I had to try adjusting the flavor of the filling and the recipe of the skin several times in small batches before I finally came to this one today. 

The filling tasted delicious and the kueh skin was soft and Q, and the kueh stays soft to the next day.  I am truly happy with the result !

印度面食之三【多层面饼】Plain Paratha - Type 3

北印家里平时吃的圆形烙饼在和面做饼的时候不加任何东西，只在全麦粉里加上一点盐和水，合成软面团，抹上一点点酥油防干裂，这样的面团擀成圆饼烙的叫做Roti或Chapati。

抹上酥油分层做出不同形状煎的叫做Plain Paratha。裹入不同的馅料做成的馅饼叫做Stuffed Paratha，印度语里就根据馅的名称叫做xx Paratha 。Roti/chapati是不加油铁饼上烙成的，而Paratha则是煎制而成的，所以成品会香很多。

今天给大家介绍一种在印度家庭常做的多層煎饼。

A couple of years back a lady posted a "Chapati" post on the website I frequent, it was all good, but the bread she posted was really a Paratha rather than Chapati, I tried to explain her the difference. To my surprised, she took it very defensively and told me that she can't be wrong, mainly because her neighbor, who is originally from Hyderabad was her teacher in this matter. Who am I to argue with an Indian origin, right?

After that episode I have been meaning to write about paratha and Chapati, my plan is to write about three different ways to make plain paratha. And here is the third type of plain paratha.

【鸡蛋牛奶醪糟】Egg Milk with Fermented Glutinous Rice

前阵子做的酒酿我除了拿来做了酒酿发糕之外，还做了这款我最喜欢的甜汤。第一次吃鸡蛋牛奶醪糟是在兰州，当时就爱得不得了，嫩嫩的鸡蛋加上浓浓的奶香，再带点醪糟/酒酿的甜味。真是人间美味。

这款甜汤营养价值也特别高，工作不忙的时候我会做一碗来当早点，吃完身体暖暖的特别舒服。

I made fermented glutinous rice (Tapai Pulut) not long ago and used it to make Rice Huat Kueh, another dish I had in mind with the fermented glutinous rice is this Chinese dessert called Egg Milk with Fermented Glutinous Rice (鸡蛋牛奶醪糟).

I had this dessert the first time in a city in Northwest China, it was love at first try for me, I liked it so much that I had it almost everyday during my trip.

Now that I have learnt to make it at home, a bowl of this delicious and nutritious soup is such a great breakfast in the winter morning for me.

【绿叁巴酱】Sambal Ijo （Indonesian Green Sambal）

几年前我接了一份在费城为期一年的工作，所以经常会在下班时开车到附近的“印尼城”去买印尼超市里的盒饭回家当晚饭。

其中一款我很喜欢的盒饭是绿叁巴鸡块盒饭，和一般的红辣椒叁巴不一样，更清新好吃。

不久前阿姨送来一大盒她自己种的墨西哥绿番茄 Tomatillos，刚好特别适合拿来做印尼的这款绿叁巴。我就做了一大盒放冰箱里慢慢吃。

A few years back I was on a one year project in Philadelphia, PA, so I used to visit the "Indonesian Town" near my office in Philly after work to buy packed foods for dinner. One of my favorite packet meals is Sambal Ijo Ayam (Green Sambal with Chicken), it is different than the normal red sambal yet very spicy and refreshing.

My aunt sent me a big box of Tomatillos that she planted during the summer time, it is perfect for this Sambal, so I made a big batch of Sambal Ijo with it. 

【摩摩喳喳】Bubur Cha Cha

摩摩喳喳其实做了很多很多次，但是每次做的时候都是为了聚餐或者有朋友来家里吃饭，所以几乎每次都没机会拍照写食谱。

某天发现家里做这款糖水的材料全有，就做了这款糖水做点心，真好吃。

I have made Bubur Cha Cha many times over the years, but failed to take pictures to write a recipe mainly because I normally made this sweet dish either for party or get together with friends, so I was always in a rush.

One day couple of weeks ago I realized I have all the ingredients needed for this Sweet dish at home, so I decided to make Bubus Cha Cha for snack time, and this time I can quietly enjoy this sweet dish without having to rush!