FoodPosted by DJ Fri, October 02, 2009 13:25:55
In another 3 days, it will be Mid Autumn Day! Oh yah!
I know there are other countries who celebrate Mid Autumn Day as well. But I don't think it is as serious as in China. Many of my friends misunderstood that this festival is for eating mooncakes, actually this is not the key part. The mooncake is just an resemblance of family members gathering around, as well as the moon on this day. Why? For that they share the same characteristics: being round. In Chinese, the word "round" means not only the shape of roundness, but also family members getting together. And in Chinese culture, family coherency is very important to everyone. Therefore, this Mid Autumn Festival is pretty important day.
So here is a recipe to share. It's not the traditional mooncake since it doesn't take days to make, and it has gained a lot of popularity these days for its fresh tastes and easy way of making.
Bing Pi Yue Bin: direct translation is "Ice-skin mooncake"
Prepare these powder bags: sticky rice powder, white rice powder, and wheat starch
Step 1: Mix 185 g of milk, 50 g sugar, 20 ml cooking oil
Step 2: Add 45 g sticky rice powder, 35 white rice powder and 20 g wheat starch, stir it well and set it aside for 30 minutes
Step 3: Put it in a steamer for 15 to 20 minutes
Step 4: Use chopsticks to stir it until smooth after it is cooled down.
Step 5: In a dry pan, heat up some sticky rice powder, because the
dough is very sticky, you need this on your hand and the cutting board
to make it easier to shape up the cake
Step 6: roll the dough up and divide it into 2 cm thick pieces
Step 7: Place the red bean paste in the middle.
I made my own
red bean paste, basically you soak the red beans for overnight, and
boil them on medium high for 1 hour and add in sugar or syrup, done!
Step 8: Pay attention, when wrap up, you don't need to cover all, but to press up the edge together to seal the hole.
Step 9: wrap it up! And press it into a mold, I used some round stuff bought from IKEA
Step 10: Put in the plate in the refridge for overnight.
Step 11: Serve!
FoodPosted by DJ Mon, March 09, 2009 13:53:32
This is one of my favorite home dishes! When I was younger, my family was very poor and we didn't get to eat meat that often. But by the end of the year, normally my farmer relatives would kill pig for the Spring Festival celebration, and they would invite tons of people to their hourse for a huge feast. It's kind of tradition, and always my favorite time of year! Because we can eat all kinds of meat!
Among all the feast dishes, my favorite is Fen Zheng Rou, it means "steam the meat with rice powder". To be noticed here, the rice powder isn't normal grinded rice, but a special powder for making this type of dish. You could find them in Chinese shop, or make your own. The method is easy, you fry dry rice in a clean pan with low heat until the rice is cooked, add some sichuan chilli powder and five spice powder, then use mixer to make into sand-like powder. Not too smooth though, it is the best when it's 1/5 of the rice's original size.
Now we make it!
Step 1: Chop the "layered pork" (which has skin, fat and muscle parts together) into small pieces(1 cm wide), in a bowl, mix pork with some chopped spring onions, black pepper, half tea spoon dark soy sauce, ginger, five spice powder, sichuan chilli pepper powder, starch, mix well.
Step 2: In a clean pan, fry rice powder and sichuan chilly pepper.
Step 3: Add the pork, fry it until half cookied, then add sweet potato, stir until it gets powder attached. 2,3 minutes is enough.
Step 4: In a steaming pan, layer the potato as the buttom.
Step 5: Then add the pork to the top, steam them together for around one hour and a half, the longer the better though. Then you're done!
FoodPosted by DJ Thu, February 19, 2009 12:46:12
"Lao Bin" is actually just pancake. But in different parts of China people call it differently. The name also varies according to the way you make it. This one I would like to pose is pretty easy to follow and great for breakfast!
Prepare: flour 300g, half c hot water, 100ml cold water, basil, green onion, salt
Step 1: add the hot water slowly into the flour, while doing that, stir carefully with chopstick
Step 2: add cold water and make a smooth dough, cover with a semi wet kitchen towel and let it rest for about half an hour. (During this period you can clean and dry the basil and green onion, chop them up as well.)
Step 3: divide the dough into 4 or 5, roll each flat, brush olive oil on the surface, spread some salt and green onion (or basil)
Step4: roll the thing up and shape it like this
Step 5: use the roller to make it flat again
Step 6: spray a little bit olive oil on the pan, then use low heat to fry both sides until you see the shiny yellowish color
Step 7: Serve!
FoodPosted by DJ Tue, February 17, 2009 17:33:47
This third dish is actually just fried sprouts. Normally when you see a Chinese dish starts with "qing chao" something something, then it simply means it's a easy cooked veggie dish, so the "something something" afterwards might be the names of the veggie. Now you know how to order in a Chinese reastaurant! :) (I mean a real Chinese restaurant of course, not those fake ones abroad.)
Step 1: Add 1 tbs olive oil, add the chopped spring onion, stir for 5 seconds.
Step 2: Add the sprouts. Stir fast. A tip here is that always use high heat, so your sprouts will remain fresh and chewy. Fry cook for about 5 minutes, then add 1 teaspoon of sesame oil (very important) and about 1 or 2 teaspoon of salt.
Step 3: Serve!
FoodPosted by DJ Tue, February 17, 2009 17:14:54
I chose to not use English names for the dishes I make, because most time those translated names sound so boring and direct. In fact, most famouse Chinese dishes have really artistic names that might connect to some ancient poems or historical stories, some even tell you a vivid story. For example, there is a dish that simply contains fried minced meat and glass noodles, but has a really cute name "ma yi shang shu"--ants climbing trees. Yeah, when you look from a distance, the minced meat does look like little ants climbing on some branches.
Ok, this second dish I would like to introduce is very easy to make. And it's one of my favorite rice dishes.
Prepare: Wash the rice carefully, then put it aside for about half an hour. If you like your rice has more liquid, then put in water and rest.
Prepare: Chop the sausage into small pieces. This one is imported from Spain, really spicy and yummy, just as what I like.
Step 1: Put rice and sausage into rice cooker, add water until it's just 0.5 cm above covering the surface.
Step 2: A couple of minutes before the rice is done, crash one egg in there and add one tbs of chili paste. Then stir carefully. I used this Korean chili paste.
Step 3: Serve :)
FoodPosted by DJ Tue, February 17, 2009 16:55:33
Ok, this is not something I ususally do, but after I got pregnant, it seems that I have gone through some interests change as well. I ususally don't like cooking that much and often get upset when things go wrong. These days, however, I was very inspired to experiment different styles of Chinese cooking.
This first one I would like to share is called "hua juan", direct translations is "a flowery roll". It is the same way as cooking a steamed bun, just we make it prettier. :)
Prepare: dough for steamed bun/bread recipe, chopped spring onion mixed up with 2 tbs olive oil and about 1 tbs salt
Step 1: Divide the dough into two parts. Roll each part thin and flat. Spread spring onion, olive oil and salt on the surface until it covers all. Then fold up like this on two sides.
Step 2: Chop up the stick you made from previous step into small pieces of 1.5 cm wide. Then place two pieces together to shap a butterfly.
Step 3: Boil water high, then place the "butterflies" in the steamer and steam them for about 20 minutes on high heat. After it's done don't open the lid immediately, but let the buns sit for about 10 minutes.
Step 4: Serve!