Tag Archives: food

egg

Benedict Egg

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My husband is a crazy egg lover. He likes onsen tamago, half-boiled egg, scrambled egg, hard-boiled egg…… I can’t really tell which egg he doesn’t like. So I assume he likes this Benedict egg too.

1. Prepare a big and deep pot. Add in enough water, which must be higher than egg in height. Turn to high heat and bring water to boil.

2. Once water is boiled, turn off the heat. Crack an egg in. Don’t stir, don’t move anything. Let the egg hold together. You can also add in 1 or 2 drops of vinegar or lemon juice before add in egg, which can help egg to settle better.

3. When the egg white stops being translucent, turn on the lowest heat. When the white film shows up over egg yolk, remove the pot from the heat. If you want your egg to be less raw, you can keep it there for a little longer. Otherwise, you can carefully scoop it out.

4. Melt 1 tablespoon butter in pan. Add in 2 egg yolks. Cream them together. Add in a little black pepper and 1 tablespoon water or wine if you have. Stir to make all ingredients egg yolk sauce.

5. Heat a pan. Fry bacon till crispy. Use the same pan to fry bread. I only have regular bread left in my home. So I have no choice.

6. Bread at the bottom, then place bacon. Egg on bacon and egg yolk sauce over egg. Garnish with chopped spring onion.

Oh, my husband loved it very very much. It’s very satisfying when poke the running egg yolk.

Pork, Ribs

Roasted Ribs

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1. Peel off the white layer on the back of the ribs. So that ribs can be better seasoned and cut.

2. Prepare the seasonings: 1 tablespoon black pepper, 1 tablespoon paprika powder, 1/2 tsp ginger powder, 4 cloves of minced garlic, 1 tablespoon sugar, 1/2 tablespoon salt. Mix them well. Then sprinkle them onto the ribs and rub with finger to help the flavor go in. Wrap the ribs with plastic to put into fridge for 2-3 hrs or overnight.

3. Wrap ribs with aluminum foil. Put into 140 degree C oven for 2 hrs.

4. Open the foil up. Turn to 200 degree C and bake for another 15 mins.

5. For the sauce: 1 tablespoon hoisin sauce (main sauce for char siew pork), 1 tablespoon tomato sauce, 1 tsp light salt sauce, 1/2 tablespoon sugar. Mix them well. And brush onto the ribs. You can use any sauce you want. There is some hoisin sauce left in my fridge, so I give it a try.

6. Into the 200 degree C oven for 15 mins.

Ready to serve.

You don’t even cut the ribs with knife. It’s very easy to pull it off by hands. Very tender and juice.

My husband can’t stop licking his fingers and keep saying delicious. πŸ™‚

Uncategorized

Homemade Pearl for Milk Tea

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My husband is crazy for milk tea. He can drink everyday without feeling tired off it. And now he starts to make his own milk tea at home. He never shows so much interest in kitchen, from which I can tell milk tea is really his true love. Yet, he is a bit frustrated since his homemade milk tea tastes different from the one bought at milk tea shop. And one big difference is he doesn’t have his favorite pearl. Seen his not-so-happy face, I decide to try make pearl for him.

Ingredients

Tapioca flour 100g

Water 65g

Brown sugar 45g

1. Pour water in sauce pan. Add brown sugar in it. Sugar in darker color will be better. I just happen to have not enough brown sugar, so I used some raw sugar instead. Color of pearl is very light.

2. Bring water to boil and make sure all the sugar dissolves.

3. Pour water into tapioca flour. Mix by chopsticks since it is very hot. Use hand when the flour cools down a little bit.

4. Make all ingredients into a dough. Roll the dough into a long strip. Divide it into small round pearls.

5. Boil a pot of water. Add pearls in. Wait till pearls float up. Cover with the lid. Turn to low heat and simmer for around 5 mins or till pearls are completely cooked.

6. Soak cooked pearls in cold water. Drain and add into milk tea.

Pork, Uncategorized

Pork With Salted Vegetables ζ’…θœζ‰£θ‚‰ ( Mei Cai Kou Rou)

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This is the first time for me to try this dish. Main ingredients for this dish are Mei Cai and pork belly.

Mei Cai is a kind of preserved vegetable. I bought from local supermarket. There is a lot of salt on the surface of Mei Cai. I need to rinse salt off first. Then soak in water. Change water several times till water becomes clean. Drain the vegetable. Squeeze all the water out and chop them.

For the pork part, better choose pork belly in square shape. It will be easier to cut it into thin slices. I only find the rectangle kind. It really takes me some time to cut it.

1. Put pork belly in a pot. Add in enough water. Drizzle a little cooking wine, add in ginger slices and star anise. Turn on the heat. Cook for 15-20 mins or till chopsticks can easily go through the meat.

2. Put the pork belly into a plate. Use toothpick to poke several times on the pork skin.

3. Add in 1 tablespoon dark soy sauce, spread soy sauce all over the pork by hand. Then set it aside. Let the skin dry up.

4. Heat some oil in the pan. Turn to low heat. Put pork in with the skin side down. Be careful. You can put on the lid in order not to get hurt by the hot oil. Fry till the skin turns dark brown. For 3-5 mins.

5. Take the pork out and cut into thin slices. About 8mm-1 cm, I think. I’m really terrible at cutting skills, so my pork are in uneven thickness.

6. In a bowl, mix 1 tablespoon dark soy sauce, 1 tablespoon light soy sauce, 1/2 tablespoon sugar and 2 tsp white pepper powder. Marinate pork slices in mixed sauce for a little while.

7. Heat a little oil in the pan. Add in chopped Mei Cai. Stir fry till aromatic. Pour in the marinade of pork. Simmer with low heat for 3-5 mins.

8. Place pork slices in a bowl, skin side down. Top with all the Mei Cai and sauce in the pan after stir-fry. Press with spatula to flatten the surface.

9. Cover the bowl with aluminum foil. Place on steaming rack. And steam in hot water for 40-60 mins.

10. Pour the Meat gravy into sauce pan. Turn on low heat. Add in a little starch water. Stir till thickened.

11. Put a plate over bowl. Flip upside down. And you will see the pretty pork on top and surrounded by Mei Cai. Drizzle thickened gravy. Garnish with chopped spring onion.

Pork

Pork & Green Chili Stir-fry

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青怒肉丝 (pork & green chili stir-fry) is one of the most commonly-seen dishes in China. And it’s also very popular in Japan. When I have a bad appetite (which rarely happens) or feel like eating something spicy, this dish always comes to my mind immediately. Everyone has his own pork & green chili stir-fry recipe. And here is how I cook it:

1. Cut pork and green chili into shreds. A sharp knife will do a better job. Pork containing a bit fat is ideal for this dish. Otherwise, the meat will be very dry.

2. Heat oil in the pan. Use middle heat. When oil is hot, add in pork. Quick stir to separate each shred. Also add in a little ginger. Fry till pork turns a little brownish and shiny with the grease.

3. Add in chili. Quickly mix chili with pork. Stir fry till chili’s aroma comes out.

4. Add in a little light soy sauce and sugar. My husband can’t accept too much spiciness. So I added a little sugar.

5. Season with salt. And serve hot.

Fish

Steamed Greasy Grouper

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1. Sprinkle salt evenly over and inside the grouper.

2. Place several ginger slices in a plate. Then put the grouper over them.

3. Put several tofu pieces in the plate too. It’s optional, if you don’t like tofu, just skip this step.

4. In a small bowl, add in 1 tablespoon cooking wine and 2 tsp oyster sauce. Mix well then pour the sauce over fish.

5. Put plate with fish on steaming rack. In hot water and steam for 12 mins. My grouper is a small one. More time will be needed if the fish is bigger.

6. Take the plate out after steaming. Sprinkle ginger and spring onion shreds over fish.

7. Heat a pan. Add in 1 tablespoon oil and 1 tablespoon sesame oil. When the oil is very very hot, pour it over the ginger, spring onion and the fish. Enjoy the sizzling.

Cake

Hong Tang Ba Ba

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It’s a sweet Chinese snack in Southwestern China area, I think. Hong Tang means brown sugar in Chinese. Ba Ba refers to cake made from glutinous rice flour.

This summer holiday when my husband and I were in China. My friends there treated us Xiao Long kan hotpot. One dish is Hong tang baba. And their Hong Tang Ba Ba is very different. Outside skin is very crispy. Both of us loved them.

Here is the one we had in summer:

Like small balloons. Really really nice.

I tried to make this dish in my way.

1. Mix glutinous rice powder with water. To make a dough.

2. Divide dough into smaller ones. Make them into the shape you like.

3. Dip small doughs in water. Then roll in bread crumbs.

4. Deep fry them with low heat till golden brown. Air in Glutinous rice dough will burst out. So be careful when frying.

5. Add 2 tablespoon water and 1 tablespoon brown sugar in saucepan. Heat to condense the sauce.

Serve hot with brown sugar sauce.

Mine are not even close to the ones we had. But my husband still loved my ones.

I really can’t figure out how Xiao Long Kan Hotpot made such wonderful shape of Hong Tang Ba Ba. If anyone knows, please tell me. πŸ™‚ thanks!

Chicken

Teriyaki Chicken Leg

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1. Prepare a whole boneless chicken leg. Sprinkle a little salt and black pepper.

2. Use the back of knife to hit chicken a bit.

3. Heat a pan on stove. When the pan is hot, put the chicken inside with skin side down. Flip over when the skin turns golden brown. Fry the other side till brown, too.

4. If there is much oil after sear, you can pour the oil out.

5. Add in 1 tablespoon light soy sauce, 1/2 tablespoon dark soy sauce, 1 tbsp sugar and 1 tablespoon honey. Let the chicken be coated with sauce.

6. Pour in hot water just enough to cover the chicken. Cover the lid and simmer for a while.

7. Remove the lid. Turn to high heat to reduce the sauce.

Yummy.

Chinese, shrimp

Curry Fried Rice

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Ingredients:

A bowl of Leftover rice

Vegetables you like ( I chose corn, shiitake, onion)

Shrimps

Eggs 2

Salt

Oil

Curry powder

Chopped spring onion

1. Beat two eggs in a large bowl. Add rice into eggs and mix them well to let each rice grain be coated with egg.

2. Heat some oil in the pan. Put rice in. Stir fry till golden brown and eggs are cooked. Set them aside for later use.

3. Fry shrimps till cooked.

4. Heat oil again. Stir fry vegetables together. My order is onion in first, then shiitake and corn at last.

5. Put all the rice and shrimps into vegetables. Stir fry evenly.

6. Sprinkle 1-2 tablespoon curry powder. If you want it to be more pungent, you can add more. Garnish with chopped spring onion.

It actually tastes very good.

Chicken

Chopped Cold Chicken

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Chopped Cold Chicken (η™½ζ–©ιΈ‘οΌ‰is a popular dish in Guangdong cuisine.

I used this cooking method: (original recipe is Chinese)

https://www.xiachufang.com/recipe/102925373/

1. Prepare a very big pot. Big enough for a whole chicken.

2. Add in enough water that can cover whole chicken. Also add in cooking wine, star anise, chopped ginger and spring onion.

3. Bring the water to boil. Grab the chicken. Soak it in hot water and pull it out immediately. Do this in-and-out procedure 3 times.

4. Then put whole chicken into pot. Boil for 1 min.

5. Soak the chicken into cold water to make the skin more elastic.

6. Put chicken into pot and boil for 4 mins.

7. Put the lid on and boil for 1 min.

8. Turn off the stove. Don’t move anything. Keep the lid on. Don’t even touch it. Let the chicken have a good spa for 40 mins. If you want your chicken to be more tender, you can use less time. But that may means you will see blood in the chicken bone. I like to play the safe card. So I let the chicken be there for 40 mins. And by the way, my chicken is around 800g. Bigger chicken needs more time.

9. After a good sauna. Chicken will feel hot. Put it into icy cold water immediately.

10. Brush sesame oil onto it.

Cut it. Don’t throw the chicken soup away. It’s ideal to make other soup or to boil dumplings/ wantons.

Drizzle light soy sauce.

And EAT!