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.