Black sesame peanut brittle 黑芝麻花生糖

 

 

As Chinese New Year is just less than 30 days away, I am in the mood to make some Chinese New Year treats for the celebration. A Chinese New Year treat are normally sweet, which symbolize a sweet and happy year ahead.

 

I made a batch of this Black sesame peanut brittles, similar to the Peanut Sesame Chikki that I have made before.

 

再过一个月就过春节了,我趁着假日做了点年货甜品。希望吃了可以热热闹闹甜甜蜜蜜的过下一年。

 

这款黑芝麻花生糖和我之前做过的花生芝麻糖 类似,只是用了冰糖来做,口感更脆,色泽也更好看。


 

Ingredients:

150 g Black Sesame Seeds (Bake/toast until half cooked)

100 g Peanuts (Roasted/skinned)

100 g Rock sugar/Jaggery/Palm Sugar

100 g White Sugar

1 tbsp Cooking oil/Coconut oil


材料:

150 克 黑芝麻 (烤/炒半熟)

100 克 花生仁 (烤/炒熟去皮)

100 克 冰糖

100 克 白糖

1 大勺 食油/椰油

 

 

 

 

1. Combine sesame seeds and peanuts in a big bowl. Set aside. Measure out the sugars.

 

Note: Helping to remove peanut skin is a very good activity for a restless toddler!

 

2. Place 1 tbsp of oil/coconut oil with the sugar in a cookware, cook at medium heat until sugar dissolved, takes about 15 minutes.

 

3. Check the readiness of sugar syrup by observing the bubbles of the syrup, the bubbles will first show big bubbles and slowly it reduces to smaller tiny bubbles.

 

4. At this point, prepare a bowl of water and drop a few drops of the syrup into the water, the syrup should immediately turn into candy. If it is still soft once dropped into water, you need to cook a little more.

 

5. Once the syrup is ready, add the sesame seeds and peanuts in and quickly stir to combine.

 

6. Pour everything onto a silicon baking mat, cover with a piece of parchment paper and quickly roll it into 5-6 mm in thickness. Cut the brittle into your preferred shape before it is hardened but cold enough to work on.

 

1. 把花生和芝麻混匀,糖和冰糖称好混匀。


注: 去花生红衣和捡花生这么繁重的任务就让家里的小劳动力效劳效劳吧!


2. 锅里加入1大勺食油/椰油,冰糖和糖,中火煮溶。然后开始观察糖浆的泡泡,泡泡还比较大而且糖浆比较稀的时候可以不管它,让它继续熬。

 

3. 当糖浆煮滚时的泡泡逐渐变得细小且颜色开始变焦糖色的时候, 取一碗凉水,把几滴糖浆滴入水里。如果糖浆马上变硬脆,那表示糖浆熬好了。如果糖浆入水后还是比较软的,那就还需要继续熬。

 

4. 糖浆熬好后把芝麻花生倒入快速翻匀,然后倒到一个耐热的容器或硅胶垫上。盖上烘焙纸,用擀面杖擀成5-6毫米厚。不烫手时切成自己喜欢的形状冷却即可。

Store in airtight container.

装到密封的罐子里储存。

 

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花生莲藕猪骨汤 Lotus Root and Peanut Soup

 

Lotus Root and Peanut Soup is a very common soup enjoyed by many back home. Lotus root combined with peanuts is believed to be very nutritious and have all kinds of health benefits especially in winter season.

 

莲藕花生汤是在家乡时经常喝的一道汤品,莲藕和花生熬的汤尤其适合冬天的时候喝,冬天喝汤能养生。

 

中医认为藕性寒、味甘,是一款冬令进补的保健食品,既可食用,又可药用。 生食能凉血散淤,熟食能补心益肾,可以补五脏之虚,强壮筋骨,滋阴养血。同时还能利尿通便,帮助排泄体内的废物和毒素。对于肝病、便秘、糖尿病等一切有虚弱之症的人十分有益,对于淤血、吐血、衄血、尿血、便血的人以及产妇极为适合。不过因为藕性偏凉,故产妇不宜过早食用,一般产后1-2周后再吃藕为好。

 

 

 

Ingredients:

500 g of Lotus Roots

150 g Raw peanuts (Soak in water for 10 minutes)

450 g of Pork Ribs/ Soup bones

1 small piece of dried cuttlefish (Clean and cut into 2 inch in length) or a handful of dried mussels

Salt to taste

 

材料:

500 克 的 莲藕

150克 花生 (泡水10分钟)

450 克 排骨/汤骨

1 小块的 鱿鱼干 或 一把的旺菜

适量 食盐

 

 

 

 

1. Clean and peel the lotus root/s and cut into big chunks. Clean and soak peanuts. Cut and clean cuttlefish/dried mussels.

 

2. Wash and blanched the ribs or soup bones, run the bones under cold water until the water runs clear.

 

3. Place all the ingredients in a pot with 1.5 litres of water and bring to boil, turn to medium low and continue cooking for 1.5-2 hours. Season with salt and serve warm.

 

1. 把莲藕削皮洗净后且滚刀块。花生洗净泡个十分钟。把鱿鱼干和旺菜洗净备用。

 

2. 把汤骨/排骨洗净后煮滚半锅水,把排骨入锅汆烫后取出洗净。

 

3. 把所有的材料和1.5升的水放到一口锅里,大伙煮滚后转中小火煮1.5-2个小时。加盐调味即可。

 


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油泼辣子扯面Hand-ripped noodle seared with red oil

我经常需要到纽约市去工作,虽然很不喜欢新泽西到纽约的堵车,但能到纽约去工作我还是开心的,主要是纽约是分布着好多特色小吃和餐厅让我可以经常尝尝鲜。

市中心好几家餐厅是我很喜欢的,其中一家就是“西安名吃”,我喜欢他家的手扯面,面条筋道,味道也很好。

这个长周末我在家试着做了两次扯面,第二次抓到了诀窍和煮面的火候,用了自己磨的辣子,味道着实不错哦!

I am a freelancer and I have to go to downtown Manhattan often time for work, one of the reason I liked working in NYC despite the dreading commute is the foods out there.

One of the place I really liked and will definitely visit is this small restaurant called “Xi’an Famous Foods" which is known for their Western Chinese cuisines. I love their signature hand-ripped noodle, some called it “Belt noodle" (裤带面) very much, the texture of the noodle is chewy and very flavorful.

On this long weekend I attempted this noodle twice and I have to say, I got the texture and technique right the second time!

材料:(可做三碗面)

200 克 中筋面粉

3 克 面筋粉 可无

100 克 水   (雨天或湿度高的天气可减少1大勺)

1/4 小勺食盐

其他:

4 大勺 黑醋

1.5 大勺 酱油

1/4 小勺 鸡精/鸡高汤

3 大勺 蒜蓉

3 大勺 葱花

1 把 青菜 (小白菜/油菜心/豆苗)

1 杯 的豆芽或芹菜

2 大勺 焙香的芝麻 可无

Ingredients:(Yield 3 bowls)

200 g of All purpose flour

3 g of Vital Wheat Gluten   Optional

100 g of Room temperature water   (take out 1 tbsp if it is rainy day)

1/4 tsp of salt

Other:

4 tbsp of black vinegar

1.5 tbsp of Soy sauce

1/4 tsp of Chicken essence powder  or 3 tbsp of chicken stock

3 tbsp of minced garlic

3 tbsp of chopped spring onion

1 bunch of green vegetables such as Bok Choy/Chinese Mustard/Cabbage

1 cup of chopped Chinese Celery or Bean Sprouts

2 tbsp of roasted sesame seeds   Optional

1. Dissolved salt in water and add vital wheat gluten to all purpose flour, knead all into a firm smooth dough. Cover with cling wrap and let it rest for about 10 minutes.

2. Divide the dough into 6 equal parts, shape into long logs. Brush a plate with cooking oil, place the dough on a plate and brush with more cooking oil over the dough, make sure the doughs are all covered with a layer of oil.

3. Cover the dough with cling wrap and let the dough rest for at least 1 hour, I rest mine for 2 hours.

4. After 1 hour, bring half pot of water with a little salt in it to boil. Take one portion of the dough out, flatten it with a rolling pin to form a rectangle. Press the center with a chopstick or rolling pin to form a shallow impression, this impression will then help to separate the noodles into half later.

5. Hold the two ends of the rectangle and smash it against the table, you should also slightly stretch the dough during the process. The noodle should now look like a flat belt.

6. Break the noodle in the middle along with the chopstick impression/trace we made, you now have two flat noodles! 

7. Place the noodle in boiling water and cook at high for 2-3 minutes, do not over cook the noodle. Repeat for the remaining noodles, I normally make two logs at one go, which makes one bowl of noodle.

1. 把食盐加到水里溶解后和面筋粉、面粉一起和成一个软硬适中的面团。盖上保鲜膜后饧面大约10分钟。

2. 把面团分成6个等份, 揉成长条状,摆到一个抹了油的盘子上。面团上也刷上食油,盖上保鲜膜继续饧面1-2小时。

3. 1-2 个小时后,先煮上半锅水,水里可以加上1/2小勺的食盐。取一个面团擀成长方型,用筷子或擀面杖在中间压一压,这个压痕能让面条拉长后很容易地掰开成一半。

4. 双手握着面片两端,边扯变摔地把面片拉长。把面扯成大约有1.5寸宽的时候,就可以按中间比较薄的压痕撕开,这样一条面就成了两条面啦!

5. 把扯好的面放到滚水里煮2-3分钟,时间别太长,煮过了面就不筋道了。一碗面用两个面团就刚刚好。

 

6. 把煮好的面条摆到一口深碗里,青菜也烫好摆上。

 

7. 另外起一口小锅,热上3大勺的食油。把烤好的芝麻用擀面杖辗一下,味道更香。

 

8. 面条上码上1大勺蒜蓉,1大勺葱花,1小勺的芝麻和1-2小勺的辣子/辣椒粉。

 

9. 把热油分三次泼到蒜蓉和辣椒粉上,香气马上就出来了。把醋、酱油和鸡精粉/鸡汤混合,取1/3份淋到面条上拌匀即可食用。

8. Take the cooked noodle out, drained and place it in a deep bowl. Add green vegetables to blanch. Place blanched vegetables over the noodle.

9. Meanwhile, heat up 3 tbsp of oil. Lightly crush roasted sesame seeds with a rolling pin to bring out the aroma of the sesame seeds.

10. Place 1 tbsp of minced garlic, 1 tbsp of chopped spring onion, about 1 tsp of roasted sesame and 1-2 tsp of chili powder (According to the spiciness of your liking) over noodle.

11. Pour hot oil over the noodle, try to pour it mainly on the chili powder and minced garlic.  Mix together vinegar, soy sauce and chicken essence/chicken stock, add 1/3 of this sauce mix to the noodle. Mix well and eat!

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Mini Spring Onion Pancake 迷你葱油饼



I have a small patch of Spring onion planted in my raised bed, it has been almost 6 years, I never uproot them, I will cut only the green parts for cooking and it never failed to regrow throughout summer. They go into hibernation during the winter months and if I fertilize it well, it will come back stronger and thicker than before!


Last weekend I harvest a bunch of the spring onion and make this mini pancakes for lunch, it is crunchy on the outside and soft in the inside, we all savoured it well.


我家后院种有一小片的青葱,大约有五六年了。每年夏天我只剪绿色部分用,它就一直长,一整个夏天都有足够的青葱供应。秋天入冬之前我收完最后一茬后就会施一次肥。第二年春天它又窜出来,肥肥美美地供应一个春夏。实在是个不费心思又实用的种植物。

 

周末我收了一把细细切成葱花,加上自己熬的猪油做了这款迷你葱油饼给俊宝贴秋膘。小子很喜欢,吃了三个呢!




Ingredients:(Yield 12 pieces of 3-inches pancakes)

1.5 cups/200 gm All Purpose Flour

1/4 tsp salt

1/3 cup piping hot water

1/4-1/3 cup of room temperature water (depending on the flour and humidity level)

1 bunch spring onion(Use only the green part)

For Oil-mixed paste:

1/2 tsp salt

1/4 cup/ 60 ml Lard/Vegetable oil 

1/4 tsp Sichuan pepper powder

a pinch of Chinese Five Spice Or Pepper powder

1 tbsp all purpose flour


材料:(可做12张3寸的饼)

1.5 杯/200克面粉(All Purpose Flour)

1/4 小勺食盐

1/3 杯 热水

1/4-1/3 杯 凉水 (根据气候湿度而定)

青葱一大把 (只取绿色部分)

 

油酥:

1/2 小勺 食盐 

1/4 杯/60克 猪油/食用油

1/4 小勺 花椒粉

一撮 五香粉

1 大勺 面粉

 




1. Mix the all purpose flour with salt, using a spatula or a pair of chopstick, slowly mix the hot water into the flour until the flour becomes flaky, add room temperature water slowly to form a very soft ball. It should feel like the softness of your earlobe when pressed. Leave the dough aside to rest for 10-15 minutes, cover with a wet towel or cling paper.


2. Mix 1 tbsp of all purpose flour with Lard/vegetable oil and salt to form a runny paste. I had some fried shallot at hand, so I threw it in too. It gives very good fragrance.

 

3. Washed and drained spring onion/scallion, spin dry and chopped as fine as possible.


Note: it is important to spin the water out of spring onion, to prevent breakage.


4. Spread some vegetable oil on working surface and on hands. Divide dough into 12 equal parts, roll it out into a oblong shape, around 1 mm in thickness.


5. Spread a thin layer of oil-flour mixture (around 1 tsp) over the sheet, leaving 1 inch space at all corners, sprinkle as much chopped spring onion as you can handle.


6. Carefully roll the sheet starting from the top to form a long strip. Rolled the strip up to shape like a spiral shell, tucked the end underneath. Leave the spiral shells to rest for another 20-30 minutes.


Note:You can make these doughs in bulk, it stays well in the fridge for 2-3 days and up to a month in the freezer, just defrost/thaw the dough one night before you want to fry it.


7. Heat up a skillet at medium heat, place the pancakes on skillet and cook for 10-15 seconds, flipped it over, with the help of a flat spatula or Roti/wooden presser, press hard to flatten the pancake,  flipped to another side and press to flatten the pancake until it is about 5mm in thickness and the size of 3 inches in diameter.

 


8. Cook the pancake until both sides golden in color  and crispy. Serve warm.


1. 面粉里慢慢加入热水,用个筷子搅拌成棉絮状,再酌量加入凉水和成一个非常软的面团。饧面20分钟,记得盖上盖子/保鲜纸。


2. 把猪油,一大勺面粉和食盐混匀拌成油酥。我手边刚好有一点自制的红葱酥,顺手也加进去拌了,更香。


3. 青葱洗净,甩干水后细细切成葱花。记得水要甩干,不然待会儿擀面很容易破裂.


4. 台面上抹上油,手上也抹点油代替手粉。把面团分成12个等份,擀开成长方形(椭圆形),约1 mm厚。抹上一层油酥,四周留空一寸左右,撒上葱花,越多越好。


5. 卷起拉长,再卷起成螺旋状。卷好的葱油饼团放一边,再饧个20-30分钟。


注:这个葱油饼团可以多做一些,擀开用油纸隔开,放冰箱冷藏室冻起来,要吃的时候再煎。擀好的面饼可以冷藏2-3天。冷冻一个月


6. 热上一口平底锅,取2-3个葱油饼团,摆到锅里,中火烙10-15秒,翻面后用个平铲压平,我用了印度人做面饼专用的木制压器。再翻面继续压平,压成大约5mm厚,3寸大小的饼,中火两面煎成金黄色即可。

 


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Fennel Dumplings/Jiaozi 茴香饺子



We love Jiaozi/Chinese Dumplings a lot, frozen dumplings are often my go to for a quick fix for dinner or snack. Though I am very happy with the frozen Jiaozi from the local Asian market, I still make Jiaozi from scratch once in a while when I have time at hand.


I made Dill Jiaozi today for lunch, it is one type that is not sold as frozen, maybe because it is not that common and dill for many, is a taste yet to develop. 


One thing though probably worth mentioning. I planted the dill I used today in summer, I just sprinkled a handful of Fennel seeds I have in my pantry and it grown into dill plants! 


So now, I am really confused, if fennel seeds gave me dills, why is it called fennel seeds?


我们全家都很爱吃饺子,忙的时候一包冷冻饺子就能喂饱一家大小。虽然买来的冷冻饺子味道不错,我却更喜欢自己擀皮拌馅包的饺子。


我家有很多做咖喱用的茴香籽。夏天时随手撒了一把到菜地里就长出一大片的茴香。


这几天比较空,收了来做茴香饺子,茴香有股很特殊的清香味,调出来的饺子馅特别香,特别好吃。



Fennel leaves on the left, Dill on the right

左边的是茴香,右边的是莳萝


Update:I have received a couple of feedbacks on the forum I frequented about the plant I planted. With great curiousity I did a little research and find that the plant I used for these dumplings is indeed Fennel.


According to : http://extension.illinois.edu/herbs/fennel.cfm


There are two types of fennel.

 

One is treated as an herb (herb fennel – Foeniculum vulgare) and one that is treated like a bulb type vegetable (Florence fennel or Finocchio – Foeniculum vulgare var. dulce).

 

The herb type grows 3-5 feet tall with fine textured foliage resembling dill. Flat topped clusters of yellow flowers appear in late summer. Stems, leaves and seeds of this type of fennel are harvested and used. Florence fennel is shorter with darker green foliage and is grown for its large, flat thick rosette of petioles at the base often referred to as a “bulb.” Both forms have an anise or licorice flavor.

 

更新:食谱贴出之后好几个网友就茴香和莳萝进行了一些讨论,基于好奇,我到网上做了些搜索。

 

看来印度超市买的茴香籽是真茴香,种出来的茴香和中国国内吃的茴香类似,不带球茎,只长枝叶。

 

资料来源:「廚房好朋友」球莖茴香。茴香。蒔蘿

 

想念茴香的朋友们,可以到印度超市买茴香种子种茴香罗!

 

 

 



Ingredient:(make 40-45 medium size wrappers)

3 cup/ 375 g all purpose flour 

1 cup drinking water (adjust accordingly)

1/4 tsp salt


Fillings:

200 g Dill leaves 

300 g Ground pork 

1/3 cup water 

2 tbsp Cooking wine

3 tbsp minced scallion

1 tbsp minced ginger

1 tsp Soy Sauce 

1/2 tsp salt  

1/4 tsp White/black pepper powder 

1/4 tsp Chinese five spice powder 

A little Chicken essence 

A little sugar

1/4 cup cooking oil

1 tbsp Sesame Oil

 

 

材料:

 375克 中筋 

1 杯 凉水 (可适量增减)

1/4 茶匙盐


馅料:

200克 茴香叶 

300克 猪肉馅 

1/3 杯  

大勺 料酒 

3 大勺 葱花

1 大勺 姜蓉

1/2 小勺 食盐

小勺 生抽 

1/4 小勺 胡椒粉 

1/4 小勺 五香粉 

鸡精  少许

  少许

1 大勺 香油/麻油 

1/4 杯 食油/橄榄油 

 

 



1.Mix the flour, water and salt in a large bowl to make a smooth tough dough, let it rest for 45 minutes.


2. Once the dough is put aside for resting, start working on the dumpling filling, clean and chop the dill and scallion, grate ginger as finely as possible.


3. Place ground pork in a mixing bowl and stir with a spatula in circular motion while slowly adding 2 tbsp of cooking wine and 1/3 cup of water. You can add more water if you like your filling juicier.


4. Add chopped scallion and grated ginger, season with salt, pepper powder, five spice powder, soy sauce, oyster sauce,sugar and chicken essence. Let the ground pork marinate with seasoning for 20 minutes.


5. After 20 minutes, add cooking oil and sesame oil, stir until incorporated. Add chopped dill last to prevent water release from dill and make the filling too soggy at wrapping.


1. 把中筋面粉,水和盐混合后和成一个软硬适中的面团。把面团盖上,放一边饧面45分钟。


2. 开始拌馅,把茴香摘好洗净切碎,姜切碎。


3. 把肉末放到一个大盆里,用筷子或木勺边搅拌边加入料酒和水,喜欢馅料更湿润的,可以多加两大勺水。


4. 把葱花和姜蓉加入拌匀后,加盐,胡椒粉,五香粉,酱油,蚝油,鸡精和糖,大力用勺子搅上劲。把调好味的肉末静置20分钟煨煨。


5. 20分钟后,在肉末里加入食油和香油拌匀,最后才加入切碎的茴香拌匀,这样可以防止茴香出水。



 

6. Take the dough out and place on a dusted surface, cut the dough into 40-45 equal pieces, you can work in batches to make it easier.

 

7. Pick up one piece of dough and lightly press it with your palm to make a small coin, then use a rolling pin to smooth it out into a small circular disc about 3 inches (7.5 cm) in diameter. You can add a little bit of flour to keep the wrappers from sticking.

 

8. Scoop about 1 tablespoon of filling and place it in the center of the wrapper. Hold the dumpling with one hand and start sealing the dumpling by folding the wrapper into half and pinch the center until it sticks together, then seal the edges with the other hand by folding and pinching it together. Repeat the same process for all remaining ingredients.

 

9.  Bring half pot of water to boil with a dash of salt in it, once the water starting to boil, use a spatula to swirl the water until it turn into a whirlpool (this is to prevent the fresh dumplings to stick to the bottom) while you place the dumplings into water to cook, around 15-20 pieces at a time.

 

10. Cook until the dumplings started floating on top of water, add 2-3 tablespoon of cold water into the pot, bring it to boil again.

 

6. 把饧好的面团取出,台面上撒点手粉,揪或切出40-45个剂子。也可把面团分成几份处理,可以避免干裂。

 

7. 把剂子用手掌压扁后用擀面杖擀成3寸大 (7.5 公分) 的饺子皮。擀面时可酌量撒点面粉防粘。

 

8. 取一大勺馅料放到皮中央,对折后先捏中间,然后由中间向两边将饺子皮边折起边捏紧。把饺子码放到撒了点粉的大盘子或盖帘上。

 

(朋友送的盖帘派上用场啦!)

 

9.  把饺子全都包好后,煮滚半锅水,水里可以加点盐。水滚之后用个汤勺把水快速划圈成漩涡状,趁这个时候把饺子下锅,这样做饺子就不会粘锅了。煮饺子水要宽,一次不要煮太多,15-20只最恰当。

 

10. 饺子下锅后水再次煮滚时,往锅里加2-3大勺的凉水,水就马上不滚了,俗话这叫点水,(有的人喜欢点两次甚至三次的水。我的饺子不大,点一次我觉得就可以了)水再次煮滚后大约30秒饺子即可起锅。

 

The dumplings are now cooked. Take it out and serve with soy sauce, black vinegar and some red oil.

 

吃的时候沾点酱油,醋和红油

 

 


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鱿鱼蕹菜

 

Sotong Kangkung or Cuttlefish salad with Water spinach/Convolvulus is a very common street food in Malaysia, it is normally sold at the same stall that sales Rojak Buah/Fruits Rojak since the sauce are pretty similar.

 

Sotong Kangkung contains blanched cuttlefish and water spinach/convolvulus then are tossed with prawn paste, chili, sweet sauce. It will then top with sesame seeds and grounded peanuts before serving.

 

鱿鱼蕹菜是一款水发鱿鱼和蕹菜烫好后拌上虾膏,辣椒酱,甜酱油和海鲜酱混合酱料的小吃。吃之前会撒点烤香的花生和芝麻。

 

在马来西亚,它通常和水果罗惹一起卖,可能和酱料的材料类似有关系吧!

 



Ingredients:

1/2 Soaked Dried Cuttlefish

250 g Kangkung/Water spinach/Convolvulus

 

Sauce:

1 tsp Caramel Thick Soy Sauce

1 tbsp  Sweet Shrimp Paste /Heh Ko

1 tbsp of Hoisin Sauce

 

Others

2 tbsp Sambal Tumis

3 tbsp of crushed roasted peanuts

1 tbsp roasted sesame

 

材料:

1/2 只 水发鱿鱼

250 克 蕹菜/空心菜

 

酱料:

1 小勺 甜酱油

1 大勺 虾膏 (Heh Ko)

1 大勺 海鲜酱

 

另外

2 大勺 多用途叁巴辣椒酱

3 大勺 烤熟的花生 (辗碎)

1 大勺 烤熟的芝麻

 

 

1. Soak and clean dried cutter fish according to this method–》http://www.echoskitchen.com/2016/11/how-to-soaking-and-preparing-dried.html or use shop bought soaked cuttlefish. Cut into pieces and blanched.

 

1. 先把鱿鱼干根据这个做法–》http://www.echoskitchen.com/2016/11/how-to-soaking-and-preparing-dried.html 泡发好/或使用市售的水发鱿鱼,切花后烫熟备用。

 

 

2. Mix all ingredients listed under sauce together. Roast and crush peanuts, let cool.

 

3. Blanch kangkung/water spinach in boiling water, water spinach cooks really fast, so do not overcook it.

 

4. Place blanched cuttlefish and Kangkung on a plate, pour the prepared sauce on top and sprinkle crushed roasted peanuts and sesame on top with 2 tbsp of Sambal Tumis at the side, mix well and serve immediately.

 

2. 把所有酱料混匀备用。花生烤香辗碎备用。

 

3. 蕹菜/空心菜摘好汆烫备用,空心菜很好熟,烫的时间不可太长。

 

4. 把空心菜和鱿鱼摆盘,淋上酱料和花生芝麻,再加上两大勺多用途叁巴辣椒酱拌匀即可食用。


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芥菜饭


My mum used to make this Giam P’ng (Hokkien Salted Rice) back home, there are similar dishes made with pumpkin, Long bean and yam.


It is prepared almost like the Spanish Paella, the rice is cooked together with ingredients and seasoning in a pot/wok and later simmer to perfection. It is simply irresistible, every spoon of it is a charm!


I have planted some Chinese mustard green end of summer, harvested handful of times, with the last two batch, I made this rice casserole to remind me of the taste of home. 


咸饭是我在家乡时妈妈常做的一个饭食,妈妈常做的有菜豆饭,芥菜饭,芋头饭和南瓜饭等等。


就是把蔬菜类的食材加上香菇,虾米,葱蒜和五花肉焖好,再炖一锅汤,就能美美地喂饱一家子。很方便,又美味喔!


夏末的时候我在后院撒了一把芥菜籽,后来张出一大片的小芥菜,我收了好几茬送朋友,最后两茬我自己做了芥菜饭和芥菜粥。好吃又营养,很适合秋末养生。




Ingredients:

400-500 g of Chinese mustard green (Gai Choy/Dua Cai)

2 cups of rice

3 cups of water

5 Slices of Thick Cut Bacon  or some pork belly,sliced

2 tbsp dried Oyster or dried mussels  soaked and cleaned

6-8 Shallots (Sliced)

 

Seasoning:

1 1/2 tsp Salt (or to taste)

Dash of black pepper powder

1/4 tsp of Chinese five spice powder


材料:

400-500克 小芥菜

2 杯 白米

3 杯 水 

5 片 厚切 培根 Thick Cut Bacon  或 五花肉切丁

2 tbsp 蚝干/旺菜干 泡水洗净

6-8 只 小红葱 (切片)

2-3 只 蒜  (切碎)


调味:

1 1/2 tsp 盐 (或适量)

胡椒粉适量

1/4 小勺 五香粉




1. Clean mustard green thoroughly to be free from pests and soil, chop it into 1 inch in length, set aside. Slice the shallots and cut bacon into 1 inch pieces. Clean and drain the rice.


2. Heat up a cooking pan/wok. With a little oil, saute sliced bacon on medium heat till fat releases, add sliced shallot and cook until shallots turned golden in color. Add dried oysters/mussels and cook until fragrant.


3. Add Chinese five spice and quickly add in the Mustard green and rice, stir well, season with pepper powder and salt. Cook until rice turn a little translucent.


4. Add 3 cups of water, turn the heat up to high and bring to boil, cover with lid and reduce heat to medium low, cook for another 20-25 minutes or until all liquid dries up. Turn the stove off and let it sit for 5 minutes.

 


5. Open lid, fluff the rice so that all ingredients are well mixed. Serve warm with some soup or chili sauce.



1. 咸肉切块,小红葱切片,芥菜切大约 1寸宽。米淘好备用。

 


2. 热锅,下一点油,把咸肉入锅煸炒出油后加入红葱炒香变金黄色,加入蚝干/淡菜干/旺菜煸香。


3. 加入五香粉然后快速把芥菜和白米倒入,中火翻匀,加盐和胡椒粉调味。翻炒至水份干透,米粒有点透明。


4. 倒入3杯水,大火煮滚后转中小火,加盖焖20-25分钟或至水份焖干,熄火虚焖5分钟。


5. 打开盖子,用个饭勺把米饭拌匀,这个时候有点锅巴是很正常的,再次加盖,不点火虚焖5分钟即可。吃的时候可以配一小碗的汤和辣椒酱。


A taste of tradition and homeland!

家乡的味道!





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XinJiang Style Lamb Chops 孜然烤羊排

It is Thanksgiving today, we decided to have a quiet celebration this year, just the three of us.  I decided to make hubby’s favourite lamb chops instead of Turkey as there is no way we could have finished the whole turkey, no matter how we try.

I have made this lamb chops many times with my Homemade BBQ seasoning powder, it always turned out very juicy and delicious.

今年感恩节我们决定在家过,就我们一家三口静静地感恩一切,感恩所有帮助过我们的人,感恩让我们成长的事。

两个半的人口是吃不了十几磅的大火鸡了,冰箱里刚好有一排Costco的羊肋排,就做了俊爹很爱吃的这款新疆孜然烤羊排。烤羊排的撒粉是我前阵子调配的烧烤撒粉,在我们家它可是百用调味料哦!


 

 

Ingredients:

1 rack of Costco’s Frenched Lamb Rack

1 tsp of Sea Salt

2 tsp of Cummin Seeds

2-3 tsp of Homemade BBQ seasoning powder

 

材料:

1 排 羊肋排

1 小勺 海盐/食盐

2 小勺 孜然

2-3 小勺 烧烤撒粉

 

 

1. Clean the lamb rack with kitchen towel, sprinkle sea salt and cumin seeds all over the rack, let it rest and marinate for about an hour.

 

2. Move oven rack to the center position and preheat oven to 400 degrees F (200 degrees C).

 

3. Meanwhile, heat 1 tablespoon of oil in cast iron skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for 5 minutes.  If you make two racks of lamb, you can prop the two up against each other with bones interlacing like fingers.

 

4. Place the seared lamb into the oven and roast it for 15-18 minutes (for 1 rack, 30-45 minutes for two) depending on the degree of doneness you like.

 

5. Take the lamb out and brush the grease releases from roasting over the lamb and sprinkle Homemade BBQ seasoning powder generously on all sides of the lamb.

 

6. Place the lamb back in oven and turn it to broil, broil the lamb for 6-10 minutes until charred on the surface, again depending on the degree of doneness you like. Take the lamb out and let it rest for 5-7 minutes.

 

1. 羊肋排用厨房纸擦净血水后两面撒上海盐和孜然腌上一个小时。

 

2. 把烤箱的架子移到中间部分,预热烤箱至400 华氏度 (200 摄氏度)。

 

3. 平底锅里热上一大勺的食油,把羊排的四周各煎1-2分钟至表面稍带金黄色为止。煎好的羊排熄火摆锅里静置5分钟。如果你做两排羊肋的话,可以各自煎好后竖立起来交叉架起再烤(如图)。

 

4. 把羊排入烤箱烤15-18 分钟 ( 两排羊肋的话烤 30-45 分钟) 烤制时间可按您喜欢的生熟度适度增减。

 

5. 取出羊排,把烤出来的羊油刷在表面后两面均匀撒上烧烤撒粉

 

6. 再次入烤箱后转上火/Broil。高火烤6-10分钟至表面金黄。取出羊排稍等5-7分钟再切割。

 

Serve with some salad/grilled vegetables and Accordion Potato.

吃的时候配菜是孜然口味的风琴土豆和烤蔬菜。

 

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Accordion Potato 风琴土豆



I made these grilled potatoes to go with our XinJiang Style Lamb Chops today. This spiced potato chips are so good that we fought for the last bite!


For those who doesn’t like your potato too spicy, you can try the non-spicy grilled potato chips that I made earlier.


感恩节烤羊排的配菜我做了一盘的烤蔬菜和这款风琴土豆,撒上自制的烧烤撒粉,土豆和孜然香料出奇的配,结果都还吃不够呢!


不嗜辣的朋友可以试试我之前做过的做法类似的烤薯片




Ingredients:

2 Russet potatoes (you can use any type of potato to your liking)

2 tsp of olive oil

1 tsp of Homemade BBQ Seasoning Powder

pinch of salt


材料:

2 只 褐色土豆/马铃薯

2 小勺 橄榄油/食油

1 小勺 自制的烧烤撒粉

一点食盐





1. Peel and clean the potatoes. Use a pair of chopstick or thick bamboo skewer, place one on each side of the potato to hold the potato together, the stick will prevent the knife from cutting the potato all the way through. Slice the potato to the thickness of your liking, I sliced mine to about 1.5 mm thick this time.


1. 土豆削皮洗净。 取两根筷子或者竹签夹着土豆,均匀地切片。这样切就不会切断土豆了(有点蓑衣黄瓜的味道)。



2. Preheat oven to 400F (205C), brush olive oil over the potato, do it twice if you wish. Sprinkle a pinch of salt and some cumin seeds over potatoes and cover with foil paper.


3. Bake the potatoes for 45 minutes, remove the foil paper, brush with more oil over potatoes and sprinkle homemade BBQ seasoning over it. Turn the oven to broil and broil for another 5 minutes or until the top part turn golden in color.


2. 烤箱预热至 400 F (205 C),在土豆表面刷上橄榄油,最好刷两遍。撒上一点食盐和孜然,盖上锡箔纸。


3. 把土豆入烤箱烤45分钟,揭开锡箔纸后,把烤盘底部的油再刷到土豆上,撒上自制的烧烤撒粉。烤箱转成上火/ Broil,高火烤5分钟至上色即可。



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怀旧小吃(年货)–耳朵饼



This spiral ear biscuit brings back feelings of nostalgia, it is one of my favourite snacks when I was a kid. It is savory, hard yet crunchy and is very addictive.


Mom sent a few packets of this biscuit with auntie Lisa not long ago, my son A enjoyed it and was asking for more. I got curious and started searching online for a recipe. I made the first batch with the recipe I found online, it turned out good, but lack of the taste of fermented Tofu (Fu Yu) and was a tad too crunchy for what I remembered.


I modified the recipe and came up with another batch. This time the taste, shapes and looks turned out just the way I remembered! I am so so pleased. 


耳朵饼是我小时候很爱吃的一款零食,咸甜香脆的,让人停不下来。这些年来超市里卖的耳朵饼和我记忆里的味道渐行渐远,口感也变得越来越差,渐渐地我就不再买来吃了。

前阵子妈妈托阿姨给我带东西,里边有几包耳朵饼,俊宝很喜欢,都不肯和爸爸妈妈分享呢!妈妈送来的虽然不错,口感还是比我喜欢的要差一些。

俊宝吃完了家里带来的耳朵饼还跟我要,我就想着给他做一次,网上抓了个食谱做了一批,味道不错,口感也不错,但我总觉得差点什么。

第二批我做了点更改,也抓到了诀窍,制作出来的耳朵饼和我记忆里的味道几乎一模一样哦!



 


Ingredients:

300 g cake flour

6 g salt

60 g sugar

1 piece of red fermented tofu (Nam Yu)

1 tbsp crushed garlic 

1/2 tsp white pepper powder

1/2 tsp Chinese five spice

1/3 tsp baking soda

2 tbsp/30 g butter (room temperature)

80-100 ml water


材料:

300 克 低筋面粉

6 克 食盐

60 克 糖

1 大勺 蒜泥 (捣烂)

1 块南乳 (如果是大块的南乳,用半块即可)

1/2 小勺 胡椒粉

1/2 小勺 五香粉

1/3 小勺 苏打粉

2 大勺/30 克 牛油 (室温)

80-100 ml 水






1. Crushed the garlic as fine as possible using a mortar and pestle. Place all ingredients in a mixing bowl/bread machine/stand mixer and knead into a stiff dough. Cover and rest the dough for 30 minutes.

 

Note: Make sure the butter is at room temperature.

 

2. Roll the dough out to form a sheet around 1 mm in thickness. Spray or brush a thin layer of water over the surface and roll the sheet up to form a cylindrical shape.

 

3.Use a cling wrapper to wrap the dough and chill the rolls in the freezer for 30 minutes for the dough to harden.

 

4. Take the roll out and slice with a sharp knife as thin as possible (around 1 mm in thickness). The biscuit dough should start bulging in the middle if it is thin enough, if the biscuit stays flat, even after a while, it is probably too thick.

 

5. Heat about 2 inches of oil up in a fryer/pot, turn the heat to medium low to fry the biscuits. The biscuits should start turning into ear shape the moment it touches hot oil. Take the biscuits out when it turned light brown in color.

 

1. 把几瓣蒜捣成泥后和其他所有材料一起和成一个较硬的面团。加盖饧面30分钟。

 

注: 牛油/黄油必须要用室温的。

 

2. 把面团分成两部分,分别擀开成1毫米厚的面片。喷或刷上一层薄薄的水,然后把面片紧紧地卷起来。

 

3. 用保鲜膜包起放到冰箱冷冻室里冻硬,大约30分钟。

 

4. 取出冰好的面卷,用一把利刀切片尽量切薄,越薄越好(最厚不能超过1毫米),切得够薄的面片过一会儿就会凸起来,如果切好许久还是平的,那可能就有点过厚了。

 

5. 锅里热上2寸左右的食油,转中小火炸饼,每次最多炸20-25片,太多了挤压在一起型状会比较不好看。这饼即使切完是平的一入锅就会凹进去变成耳朵状,很是有趣。

 

6. 饼炸酥变浅褐色的时候就可以捞出沥干油,冷却后就会变得酥脆。

 

Cooled and store in airtight container.

冷却后装罐密封收藏即可。

 

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