Archives for posts with tag: recipe

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.

 

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).

Using Insta Pot for my the beef tendons/stew for dinner tonight. Normally this meal would take hours and hours to make (especially tenderizing the beef tendons and brisket). With the instapot, I made this in an hour. IMG_7249

Add some noodles, and we have a complete meal! There was actually enough for lunch tomorrow!IMG_7250

These are marbled tea eggs (茶葉蛋) are one of the more popular dishes on the table during Chinese New Year, but can be consumed all year long! The eggs symbolize prosperity and wealth. Sometimes when I crave for it, I  would buy them as snacks. This year, I found simple recipes online and made a few as one of our dishes for meatless Monday meal.

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Here’s the CNY version of meatless Monday meal.IMG_5812.jpg

Recipe for tea eggs:

  1. boil 6 eggs
  2. in a pot fill up:
    • 2-3 cups of water
    • 2 star anise
    • 1 stick of cinnamon
    • 2 bags of black tea, any kind you like. Pu-erh is traditionally used.
    • Soy Sauce, about ½ cup
    • 1 teaspoon of pepper corns
    • 1 small rock sugar
    • dried orange or mandarin peel (optional)
  3. gently crack the hard boiled eggs
  4. put cracked eggs in the pot and bring everything to a boil. Close lid, simmer for 40-50 minutes.

Started this Chinese herbal dessert for health purposes. 桑寄生 (SANG JI SHENG), also known as mulberry mistletoe stems, has many health benefits. I won’t too much into it because there are many websites who talk about this herb.

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I’ve made it into dessert (because this herb is naturally bitter). Here’s the recipe:

  1. steam 2-3 eggs (hard boiled)
  2. pre-soak lotus seed and remove the stems inside once they are soft
  3. bring a small pot of water to a boil, place a handful of the sang ji sheng herb and use hot water to “wash off” the dirt (for one minute or so). Remove and rinse thoroughly.
  4. boil 5-6 cups of water, and place 10-12 pitted red dates, pre-soaked lotus seeds, sang ji sheng (place them in a soup bag) and everything goes in to cook 5 minutes on high heat and 30 minutes in low heat
  5.  remove shells from eggs. use fork to poke eggs. add 2-3 thumb sized rock sugar and continue to boil in low heat for 10-15 minutes

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My boys and I love the Korean anchovies. We like to add it to porridge, noodles, rice, salad, or pretty much anything we see fit. I’ve been making them and storing them in the fridge. Since I had time this weekend, I decided to make a simple video tutorial (in case in the future, my boys want to make some for themselves). Don’t expect too much from the video, since it’s extremely difficult to cook and hold the camera at the same time.

p.s. I think it’s better if you add chili pepper flakes to kick it up a notch. Since they can’t take too much spice, I had to hold back.

 

Busy busy busy this morning, making videos and cooking at the same time. Lately, I’ve designated a chunk of time on the weekends to prepare meals for the entire week (for the 4 of us). Today, I made some Korean side dish (video to come), green scallion pancake, and turnip cake. This is my third time making it, and it’s the best sone so far (in terms of taste and consistency). Please don’t criticize too much on the video since I was making it with while cooking solo. I think you get the picture.

UPDATE: here’s what’s for breakfast the next morning

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Having vegetarian potstickers for our Meatless Monday dinner. Made the mistake of not preparing this last night, so took a longer than usual.

Dice: 1 carrot, 1/4 cabbage, small bunch of chives, 1 large onion, 5 or 6 shitake mushrooms. Marinade with: grated ginger, sesame oil, soy sauce, white pepper, rice wine, 1 tsp of sugar and salt. Stir fry and wrap!

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After making the nian gao (年糕) last year, I bought different molds and couldn’t wait to use it this year!  This was one of the molds I bought and it turned out beautifully. So the tip of making the nian gao is 1-1-1 (sugar-liquid-glutinous flour). Everyone loved it!

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Got up a bit earlier today to prepare dinner for tonight. Just that extra 15 minutes, allowed me to make the kids’ breakfast and lunches, prepared dinner, and make a tray of jello for this weekend’s carnival! What a difference 15 minutes make! Don’t get me wrong, the carrots, onion and potatoes were precut last night.

First layer I have carrots, 1 onion, and potatoes. Then top it with oxtail, garlic and bay leave. For the oxtail, I boiled it first with hot water (5 minutes)) to remove the beef blood and residues. Mix 1/3 of tomato paste, 2 tablespoons all purpose flour, 3 tablespoons of basalmic vinegar, salt and ground pepper with 3 cups of water. Pour it in the slow cooker, turn it HIGH and you’ll come home with a pot of fragrant oxtail stew!

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Love it when i come home, and dinner is ready!

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