Monday, January 25, 2016

Enoki Mushroom Beef Rolls 金菇牛柳卷

This dish looks fancy but it is easier to make than you might think. It will be a good dish for the Chinese New Year. Have something a little different than chicken and fish to celebrate this year!

Ingredients 材料:
400g enoki mushroom 金針菇
350g beef 牛柳
1 tbsp water 水
1 egg white, beat slightly 蛋白,打散

Beef Marinade 牛肉醃料:
2 tsp Shao Shing cooking wine, or other Chinese cooking wine 紹興酒
1 tsp freshly grated ginger juice 薑汁
2 tsp soy sauce 醬油
1 tsp oyster sauce 蠔油
2 tsp cornstarch 生粉
1 tsp sesame oil 麻油
1/2 tsp sugar 糖
pinch of white pepper powder 胡椒粉

1) Cut the beef against the grain into slices about half a centimeter thick.
2) Gently pound with a meat tenderizer so the surface area of the slice increases. Roughly trim it into a rectangle about 3x7cm.

3) Add water and mix. Add the beaten egg white and let the meat absorb the liquid for about 30 minutes.
4) Mix all the marinade ingredients in a small bowl. Add to the beef slices and mix well so that every slice is covered with the marinade. Let it marinate for 15 minutes.
5) Cut away the roots of the mushrooms.
6) Put a piece of the beef on a plate. Put a small bunch of mushroom onto the beef like pigs in a blanket and roll it up.

7) Heat a frying pan and add about 1 tbsp oil. Put in the beef rolls into the pan, where the loose end of  the beef is facing down, and fry for a minute or two under medium heat. Turn to the other side and fry until it is cooked through. Serve immediately.

1) It is not recommended to cut the beef too thick or too large.
2) Do not use beef that is too lean. It will get too dry and tough. A little marbling is perfect.

Recipe reference: Pearl's Home Cooking V by Pearl Jiang

1) 牛柳切橫紋,約半厘米厚,再用肉鎚敲成一大片,再切成3x7厘米之長方形。
2) 牛肉片加水攪拌,再加打散了的蛋白,攪勻,放置三十分鐘,讓肉片吸收水份。
3) 在一小碗內混合醃牛肉材料,倒入牛肉,攪勻,讓每片牛肉都蘸上醃料,醃約十五分鐘。
4) 金針菇切去近根部份,取一小束,放在一片牛肉上,然後卷上。
5) 平底鑊燒熱,下油約一湯匙,放下牛肉卷煎(開口向下),翻面再煎至熟便可上碟。

1) 牛肉不要切太厚或大塊。
2) 選購牛肉要有少許肥,太瘦會乾及韌,影嚮口感。


Monday, January 4, 2016

Ginger, Tangerine and Lemon Peel in Vinegar 八珍陳皮檸檬薑

Oh my, it is cold these days in Los Angeles with daily highs only at around the 50s fahrenheit and below freezing in the early morning hours in many parts of Southern California. Jackets, sweaters and scarves are flying off the shelves in stores. Hot pots and clay pot with rice are very popular foods in many Asian homes in the winter. Warm food and soup can really warm not just the body but the soul.

What usually accompanies winter is a cold or flu. Therefore getting enough sleep, and having good, nutritious food are very important to boost the immune system. Ginger is a treasured food that promotes blood circulation and helps fight infection. Together with tangerine peel, they are two of the three "Treasures from Guangdong," the third being straw grass.

For more about the nutritional values of ginger, click here.




Recipe modified from: Great Taste of Hong Kong Street Food by Kitty Choi 美味在街頭,蔡潔儀編著

1 pound ginger 薑
3-4 dried tangerine peel, soak to soften 陳皮
2 fresh lemon, juice removed 檸檬
300ml black rice vinegar (unsweetened) 八珍黑酸醋
450g cane sugar 片糖
1 cup water 水
1 tbsp salt 鹽

1) Peel the ginger and smash it slightly. Cut into small chunks.
2) Add salt and mix well. Rinse off the salt after 20 minutes. Drain well.
3) Cut lemons in half and squeeze out the juice. You can reserve the juice for other uses. Cut the peels into small wedges.

4) Put the ginger in a wok over medium heat. Stir occasionally for about 10 minutes or until they look dry.
5) Put the ginger, tangerine peel, and lemon wedges in a clay pot.

6) Pour in the vinegar and water and heat until it boils. Adjust the heat to medium low and cook for 40 minutes.

7) Add the cane sugar and cook until it dissolves. Remove the pot from heat and let it stand for 24 hours or overnight .
8) Return the pot to a boil under medium heat. Let it reduce until the liquid is half its original volume.
9) Strain it well after it cools down and discard the liquid. Serve and store at room temperature in a glass container.

1) Other brand of vinegar can be used as well. Cane sugar can be substituted with brown sugar.
2) Metal pot is not recommended in this recipe because it may react with vinegar. If a clay pot is not available, use a glass or ceramic pot.

1) 薑刮去皮,洗淨。用刀略拍,切細塊。
2) 加鹽攪拌,廿分鐘後用水沖洗,用白鑊烘乾。
3) 檸檬渣去汁,汁不用,皮切細塊。
4) 放薑、檸檬及陳皮於瓦煲內,加入醋及水,開火煮滾,收中細火煲四十分鐘。
5) 加片糖再煲至溶,收火。待隔夜。
6) 開火再煲至汁收至一半即成,冷後瀝乾,可用玻璃瓶盛載。

1) 其他牌子的醋也可以用。片糖也可以用黑糖代替。
2) 不適宜用金屬鍋子煲醋,玻璃或陶瓷鍋也可用。

Tuesday, December 29, 2015

2016 Library Cooking Programs

1)January 23
Saturday 2pm
Custard Mooncake
2)February 6
Saturday 2pm
Red Bean Pastry
3)February 11
Thursday 6pm
South El Monte
Pineapple Pastry
4)February 13
Saturday 2pm
Chinese cooking: Pearl Shrimp Ball and Wife Cake 
5)February 27
Saturday 2pm
El Monte
Street Foods of Hong Kong: Banana flavored roll, Handmade egg roll
6)March 5
Saturday 1pm
South Gate
Street Foods of Hong Kong: Steamed cake, HK egg waffle
7)March 12
Saturday 2pm
Bell Gardens
Street Foods of Hong Kong: Imitation shark's fin soup, Banana flavored roll
8)March 26
Saturday 2pm
Clifton M.Brakensiek, Bellflower
Char Siu/BBQ Pork and Custard Mooncake
9)April 9
Saturday 2pm
Street Foods of Hong Kong: Steamed cake, HK egg waffle
香港街頭小食: 缽仔糕、雞蛋仔
10)April 30
Saturday 2pm
Street Foods of Hong Kong: HK egg waffle, Tofu pudding, Curried fish balls
11)May 11
Wednesday 6pm
Sunkist Library,
La Puente
Bo Law Bun/Pineapple Bun菠蘿包
12)May 14
Saturday 2pm
West Covina
Street Foods of Hong Kong
13)May 21
Saturday 2pm
Sorensen Library, Whittier
Chinese cooking: main dish and dessert
14)May 25
Wednesday 6pm
Sunkist Library
La Puente
Snowy Mooncake

Tuesday, December 1, 2015

Debut of a New Program

I am happy to announce the launching of my new library program: custard mooncake. Please join me this Saturday at 11am in Hacienda Heights Library . If you miss this one, no problem. There will be another one in Rosemead Library on January 23, 2pm.

Recipe and free samples will be served. See you there!

Sunday, November 29, 2015

Kabocha Squash Spice Cake (no added sugar) 日本南瓜蛋糕 (無添加白糖)

Kabocha is a variety of pumpkin which originates from Japan and can be found commonly in many Asian supermarkets. It is small and more meaty compared to other huge pumpkins. The flesh is creamy and sweet which makes it good for pairing with savory dishes like steamed spareribs or making desserts. The skin is also soft and edible after steaming or cooking.

In addition to the sweetness of the kabocha, this cake is also sweetened with Medjool dates. The dates give the cake a natural sweetness. Vegetable oil is used instead of butter, which makes it as healthy as ever.

This may be a good choice for your pumpkin pie alternative this season!

Recipe source: Baking with Less Sugar by Joanne Chang

Ingredients to make an 8 inch round cake:

120g kabocha squash, seeded 日本南瓜,去籽
160g Medjool dates 棗
½ tsp baking soda 梳打粉
1 vanilla bean or 1 tsp pure vanilla extract 雲呢哪香油
160g whole milk 全脂牛奶
100g vegetable oil 菜油
1 tbsp grated fresh ginger 薑末
2 large eggs, slightly beaten 蛋,打散
245g all purpose flour 普通麵粉
½ tsp baking powder 泡打粉
½ tsp ground cinnamon 肉桂粉
¼ tsp freshly grated nutmeg 肉荳蔻粉
¼ tsp kosher salt 鹽

1)  Cut the kabocha into chunks. Steam for 15 minutes or until soft. Use a fork to coarsely mash it.
2)  Put the dates in a small bowl and cover with warm water. Add the baking soda and mix. Let it soften the skin of the dates for 15 minutes, then drain the water and remove the pits. Chop the dates finely.
3)  Preheat oven to 350°F. Place parchment paper on the bottom of a springform pan. Spray the sides with oil and set aside.
4)  In a small saucepan, add milk and kabocha puree and vanilla. Let it simmer for a few minutes. Remove from heat.
5)  In a large bowl, add the chopped dates, oil, ginger, kabocha puree. Mix well. Add the egg and blend until fully incorporated.
6)  In another bowl, mix the dry ingredients: flour, baking powder, cinnamon, nutmeg and salt. Add to the wet ingredients and mix well until no dry flour is visible.
7)  Pour the batter into the oiled springform pan. Bake for 30-35 minutes until a toothpick inserted comes out clean. Cool on a rack.

1)  南瓜切件,連皮大火蒸十五分鐘,用叉壓成蓉。
2)  棗放碗內,用熱水蓋過面,加梳打粉,攪勻,浸十五分鐘,將水倒去,將棗去核切幼。
3)  預熱焗爐至350度,焗盤鋪上焗爐紙,再塗油。
4)  將牛奶及南瓜蓉加熱至滾,慢火煮幾分鐘,熄火。
5)  在一大碗內,放入棗蓉、油、薑蓉、及南瓜蓉,攪勻。加入蛋液再拌勻。
6)  在另一碗內放入麵粉、泡打粉、肉桂粉、肉荳蔻粉及鹽,攪拌後加入(5)
7)  拌勻至無乾粉後便倒入已預備之焗盤內,焗約三十至三十五分鐘至牙籤插入沒有濕粉槳便成。取出放架上涼後便可切件食用。

Friday, October 30, 2015

Japanese Black Sesame Cheesecake with Tofu (No Bake) 日式黑芝麻豆腐芝士餅 (免焗)

People always ask me this question: How do you keep your weight under control with all the yummy desserts and breads you make? I usually will reply with a big smile : )) It is a secret!

Actually, there is no secret to keep a healthy weight while enjoying the foods you like. Recently I read a cookbook on Japanese desserts. The author claimed that she lost a total of 80 pounds while eating Japanese desserts using the recipes in the book over a period of 7 years. And the fact that she is an Italian, not Japanese, made me want to find out more. Of course, eating just any dessert would not make you lose weight. But eating the right kind of desserts--not excessively sweet, not too high in calories, and eating them in moderation--can satisfy your cravings without making you put on some extra pounds.

Monday, October 19, 2015

Tuesday, October 6, 2015

Pork Sung Roll 肉鬆麵包卷

I called it the Taiwanese version of cinnamon roll. Instead of using sugary filling and glaze, it is replaced by pork sung and topped with shredded cheese. Any type of bread dough, like tong zhong, whole wheat or all white, etc, could be used. Perfect option for those who prefer savory instead of sweet bread.

Saturday, August 29, 2015

Mooncake Mold On Sale! 月餅模大特賣

$15/set, free shipping within US. $12 for local (Diamond Bar, CA) pick up. 15% off for 3 sets or more. Size: 63g . Four designs to choose from with limited quantity. Email me if you are interested:
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