Archives for posts with tag: homemade

Breakfast I made this weekend for Ah Lo and myself (Mr. Piggy is not a big fan of porridge). Oh well, more for us!IMG_8647Baked some fresh bread on Saturday morning to load up Ah Lo with carbs for his triathlon.IMG_8602

 

Been trying to make these steamed rice rolls. I failed miserably the first time I made up. Gave up. Then my sister tried it and inspired me for a second attempt. I tried again, but failed again. So she came to my house and personally demonstrated with her recipe. After several attempts, I finally got it right. IMG_8428

Here’s the recipe:

  • 1 cup of water
  • 6 tablespoons of wheat starch
  • 6 tablespoons of rice flour
  • 1/4 teaspoon of salt

Generously oil a flat plate, pour in about 1/4 cup of the batter (really depends on how big the plate is – mine was 6 inches). Here I added some dried shrimp and green onions. Steam for exactly 3 minutes. Once the flour mixture turns white and slightly translucent, remove it from steamer. Using a rubber spatula and fold it. This requires some practice. Do it 10-20 times until you’ll get the hang of it.

 

This is my imagination of what a hearty breakfast looks like.  Made a couple of these platters of turnip cakes this past weekend. Finally today I pan fried them for the boys to try.  They loved it. Luckily I made more.

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Always happy to get some ripe bananas from the inlaws. I had to snatch it from them before the bananas go to compost! This is what I did with them. One of the boys’ favorite breakfast.IMG_8279

Is summer finally here or we are just experiencing a temporary heat wave in the bay area? So today for dinner, we having a cold dish! Bought the dried shaved noodles (刀削麵) for the first time to go with my homemade Japanese soft boiled eggs (aka ajitsuke tamago). I made the eggs a couple of days (using my lovely instapot!). So putting this all together tonight didn’t take too much time. Since my boys aren’t big fans of boiled eggs, I added zucchini and enoki mushrooms. And yes, they ate the eggs!

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To make the egg, this is the marinade I use:

Egg – Instapot (steam for 4 mins, low pressure). Cold water bath afterwards.

Marinade:

-2 tablespoons soy sauce

-1 tablespoon mirin or rice wine vinegar

-1 teaspoon shaoxing wine

-1 tablespoon of oyster sauce

-1/2 teaspoon of sesame oil

-1 teaspoon sugar

-1/2 cup of water

Once remove the eggshells, soak the eggs in the mariande (I left it overnight).

One of the summer goals is to teach the boys to cook a full meal on their own. Dai Bee is making fried rice with chinese sausage and scrambled eggs. Though he still prefers I watch him through the whole process, I really don’t need to.FullSizeRender 12

This is the end result. First cooked meal by Dai Bee. Hpe there’s many more to come. It needs some work but not too bad for the first time.

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With InstaPot I made some porridge using leftover rice. While waiting for the boys to get ready, I decided to fancy up the porridge. I saw these on an Instagram post once and replicate them.  The Korean anchovies are homemade and add some peanuts, now the porridge are ready to be eaten. FullSizeRender 10

3 graduations in 3 days…one heading to college, one graduated with highest academic honor and one delivered a fantastic speech at his ceremony, I can’t be prouder. I am excited for the new beginnings for each and everyone one of them in fall.FullSizeRender 4

This year we had so many graduations in the family. We had 2 more graduations besides these 3 which gave me the perfect reason to put a celebratory dinner together!

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Getting ready for tomorrow’s graduation party…DSC_0249

Taking a break today from our meatless Mondays for some homemade zong zi (粽子), traditionally eaten during the Dragon Boat Festival (端午節). My MIL made these, and they require a lot of time and work. She doesn’t like store bought ones and only eaten the ones she wrapped. According to my MIL, during her younger days, she used to make a big load and handed them out. Now, she only makes them for herself and her immediate family, which still requires days of preparation. IMG_7600

From the salty egg to the roast pork, from washing the bamboo leaves to boiling (for hours), she hands wrap each and everyone by herself.  Because we get it from her every year, I don’t normally buy them so I don’t know what others taste like. However, I must say, her zong zi is loaded with a decent amount of filling and hence, quite tasty. IMG_7603