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

素食好主意 【酥炸山苦瓜片】Crispy Fried Bitter Gourd (Karela Fries)

我小的时候不是很喜欢吃苦瓜,尤其讨厌苦瓜汤。长大了之后,口味也跟着改变了,对苦瓜不再抗拒。后来在印度一家小小的甜品店里看见他们居然把苦瓜酥炸了当零食卖,觉得很新鲜,就买来试试看。

结果就一发不可收拾。从此以后爱上了酥炸苦瓜片,每次经过那间小店,都要去买一包来解馋。

其实这个酥炸苦瓜是一般南印家庭会做来做配菜的,酥脆的口感和豆糊米饭相得益彰,很是好吃!

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

【奶香奶豆腐】Paneer Makhanwala (Indian Cottage Cheese in Buttery Gravy)


家里的牛奶如果有点变味了,千万不要扔了,加点柠檬汁或者白醋,做成奶豆腐(Paneer),可以拿来做这道营养好吃的Paneer Makhanwala喔!

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

【香辣秋葵】Bhindi Masala (Spicy Okra)



秋葵的做法很多,这是其中一个我很喜欢的,尤其是和手抓饭一起吃,很对味。

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!

Since I have some Home-made Tempeh readyI waste no time in making the dishes I missed the most-- Tempeh Masak Tofu (Tempeh cooked with Tofu in spicy sauce).

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 【丹贝(Tempeh)制作】


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!在欧美,丹贝也越来越受素食者的欢迎,一般的健康食品专卖店如 Whole food/Trader Joes 都有售卖丹贝或丹贝制作的素食品,也越来越多人开始自己在家制作丹贝罗!

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.

It has gained more and more fame amongst vegetarian/vegan, so much so that people do start making it at home!
And here are the way to make home-made Tempeh/tempe.