Archives for posts with tag: Chinese

My nieces invited themselves for dinner tonight (2 out of 3 are on spring break). So I made a little bit more than usual. Everything was gone which is a good sign!IMG_2369

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Finally, one excuse after another, we finally got back to learning Chinese. Since Dai Bee is already taking Chinese in high school, I am only spending time with Ah Lo (for now). With such a long break, all we could do now is review the previous lessons. Of course with any language, once you put it down, you lose it. Tonight I felt we were starting from scratch. IMG_2615

Doing mostly stir frying today as my oldest sister gave us some fresh vegetables – celery, cucumbers and green bell peppers. Everything so healthy here’s what I did with them:

1. stuffed bell peppers over garlic black beans (豆豉蒜蓉煎釀青椒) (first to go).

2. cucumber tomato shrimp (番茄蝦炒青瓜) and

3. celery with shredded lamb (香芹炒肥羊)

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Yesterday was the 15th day of the CNY celebration, or known as lantern festival (元宵). Tangyuan is a traditional dessert people eat as it symbolizes family togetherness. They come with various stuffings, but I made the two that are more popular (peanut coconut and black sesame):

IMG_1933Of course, it’s cuter if they come in the shape of the dog (since this is year of the dog)! I made two different characters to differentiate the fillings.IMG_E1896

 

Here are the ones I made for the year of the rooster.

My first attempt to make sesame honey beef, but didn’t turn out the way I was hoping for. Will try to get it right the next time…Of course the boys’ eyes lit up when they saw their favorite egg bean curd (玉子豆腐). IMG_1875

Today is Chinese New Year! Made nian gao (年糕) for my mom this year. This sweet treat is always a welcome sight around this time of year. Didn’t realize Dai Bee loves these too. I guess I have to make another batch sometime soon.

Wish everyone a healthy and prosperous year! 新年新開始,新希望。祝願大家一切順心如意。IMG_E1459

Made my own beef chow fun (乾炒牛河) for the very first time. All 3 boys love this dish, and it’s almost always an ordered item when we eat Chinese food. The ingredients are simple: beef, wide rice noodles, bean sprouts, onions, green scallions and optional Chinese chives. Making it is also easy. The trick to a good plate of beef chow fun is of course, how to marinade the beef and stir frying the rice noodles. I’ve made it before but was not successful (the noodles tend to clump together). This is my first time making it with fresh noodles. Basically I need to constantly stir to get the noodles to separate.

Homemade beef chow fun lacks the very high heat from the wok, but the flavor is there and it’s a lots less oily! IMG_1365

With the help of instant pot, made this scrumptious chicken soup. I added snow fungus (雪耳) and red dates to add a bit of flavor. This will be the soup for the entire week. IMG_0776

Having Cantonese style stir fry sticky rice for dinner tonight. It’s not the healthiest meal, so I don’t make it often, plus it’s takes a lot of patience. However, it is very good, with the Chinese sausage, mushrooms, dried shrimps, scrambled eggs, and some green onions, the boys can easily chow down two big bowls. I normally “raw fry” the rice while adding water until cooked. It requires constant stir frying of the rice which makes the rice chewy. You can cheat and make the rice in rice cooker, but it doesn’t taste the same. Seriously, this is the best way and only way to have stir fry sticky rice. I don’t have any recipe for it. This meal does take some experience as it is instinct-heavy cooking. A touch more, a touch less of water can make a huge difference.  Then again, this flavorful dish is worth the effort.IMG_0345

Our meatless Monday meal…

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Steaming the winter melon with diced five spiced tofu, carrots, mushrooms, lotus seeds and snow fungus.