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.
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.
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.
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。
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.
几年前从马来西亚带回两瓶泰国产的虾干辣椒粉非常辣,味道很鲜,平时炒面炒饭时加一点非常好吃,因为是干粉没有油,存储长时间味道都不变,非常喜欢。
买来的用完我就一直想着自己做一次,趁周末又是雨天出不了门,就在家做这个好吃好用的辣椒粉吧!
A few years back I brought two bottles of "Namprik Narok" (which means spicy like hell.) made in Thailand back to the USA. I used it in some of my cooking and liked the spiciness and umami taste a lot.
The two bottles didn't last me too long and since replenishing from homeland won't be possible due to the pandemic, I did what I thought is the next best thing, I recreate this chili powder at home.
之前做了好吃的糖酥饼,就想着下次做一次我也特别喜欢的麻酱糖饼,我做的糖饼红糖比较少,但是味道还是非常非常好的哦!
这款脆饼其实是春节期间做的,当时做了炮竹虾还剩下大半包的春卷皮,刚好家里有寿司紫菜(Yaki Sushi Nori),就做了这款家乡常见的年饼。真是满满年味的小零食呀!
I made Firecracker shrimps for Chinese New Year and was left with more than half a packet of spring roll wrappers, since I also have some Yaki Sushi Nori (Roasted Seaweed) that I bought to make sushi at home. I decided to make this common CNY snacks that I used to have since young.
It is such a tasty snack that I can't stop eating!
俊宝的学校上课时间很长,学校的午饭时间也比较早,十一点半就吃完了。平时放学回到家里已经快下午四点钟了,一回到家就会说肚子很饿,所以我都会在他回来之前给他准备些点心,这款三明治是他很喜欢的点心之一,所以我也经常做。
My son's school hours are long, he gets home around 4 pm, often very hungry, so I always make sure there are some snacks to tie him over until dinner time.
This egg salad sandwich is often my go to, and one of my son's favorites.
发糕里我最喜欢的是米发糕,而米发糕里我最喜欢的就属这款酒酿发糕了。这款酒酿米发糕完全满足了我对食品的追求。天然,质朴,美味,古法少添加。就是食品原有的样子。
注:做这个米发糕要用新鲜酿制的酒酿才会发得好。
These
rice cakes were made using fermented glutinous rice (酒酿)as rising agent, it was
made from whole grain rice.
The batter took around 12 hours to ferment naturally at room temperature. There is nothing not to love about this Huat Kueh, it is 100% natural, made the way foods were made hundreds of years ago.
To me, it is almost like a batch of art work, made possible only by ancient wisdoms passed down to us by our ancestors.
One
thing leads to another, when you have the Kong Bah at home, you need to make lotus
leaf buns~~
不久前和妈妈视频时说起买了一块非常棒的五花肉,妈妈就说好的五花肉应该拿来做控肉,去台湾玩时最让她念念不忘的美食之一就是控肉。
于是我就趁工作不忙的时候煮了一大锅加了鸡蛋和豆干一起卤的控肉。真是美味得不行,控肉炖好先别忙着吃,等几个小时再吃更美味噢!
I bought a box of real good pork belly last week, I was so excited that I told mom about it. She told me the best way to use a good block of pork belly is to make Taiwanese Kong Bah.
I couldn't agree more and putting it to work the moment I had a break from my busy work schedule! I added some five spiced bean curd and hard boiled eggs into the stew, both turned out superb!
Limewater is used in many Malaysian dishes to help retain shape of fruits/vegetables during cooking process, it is also the secret ingredient in making the batter for fry foods batter that stays crispy for a long time.
Some people back in Malaysia add Slaked lime (Kapur Sirih) or Calcium hydroxide into frying batter to achieve the crispy effect, I personally like to use limewater in my batter since it is colorless and odorless and doesn't change the ratio and consistency of my batter at all.
Making limewater at home is really straight forward and simple, as long as you can get hold of the main ingredient - - Slaked Lime, sometimes also called Pickling lime, Kapur Sirih in Malay, Nam Pboon Sai น้ำปูนใส in Thai, "Cal" in Spanish.
Slaked Lime is the main ingredients in the Paan/betel chewing practice, so you can easily find this ingredient at any shops that sells Paan/Betel nuts.
(Hint : Try a traditional Indian grocery shop, Hispanic grocery store or Thai/Vietnamese Grocery stores. Just make sure you purchase food grade lime, not the one for construction use, which may consist lead.)
据说酒酿甘辛温,含糖、有机酸、维生素B1、B2等,可益气、生津、活血、散结、消肿。不仅利于孕妇利水消肿,也适合哺乳期妇女通利乳汁,女性朋友在每个月特殊时期吃点酒酿也有活血滋补的效果哦!
Fermented Glutinous Rice, or jiu niang (酒酿), has several other names depending on which part of China one is from, it is also called Sweet Rice Wine, 甜米酒 (tian mi jiu) 醪糟 (lao zao) ,米酒 (mi jiu), 甜酒 (tian jiu), 糯米酒 (nuo mi jiu), and 江米酒 (jiang mi jiu).
It is made with glutinous rice (also called sticky rice, or sweet rice), fermented with distiller’s yeast, it is believed to be very good for women, especially after childbirth, during the confinement period.
I liked using it in several sweet dishes such as Sweet Osmanthus Jiuniang TangYuan, its culinary possibility doesn't end at sweet dishes, it could also be used as a rising agent for buns and cakes. Which I will introduced whenever I have a chance.