Chestnut Cake Roll 栗子蛋糕卷

It's been a while since my last post on making cakes. I couldn't believe it's been that long--on July 16, 2012, the post on Match Mousse Cake was my last cake recipe. Almost a year has passed! Does it mean that I have not enjoyed having cake for the past 10 months? No way! It just means that there are other recipes or dishes that I would like to post more of. 

If you browse my recipe index, you would find 32 posts under the category of "cakes". That is quite a number. They are all my beloved cakes.

If you are a regular reader, you would notice that I am a chestnut lover. This is my 4th post relating to chestnuts already. Just like chocolate, I can't get enough of it. 

很久也沒有刋登關於蛋糕的文章了,翻查一下,最後一篇是於上年七月十六日的綠茶慕絲蛋糕,差不多一年前了,這是否代表我在過去十個月內沒有食蛋糕呢？當然不是啦,只不過是有其他食譜或菜式我更想與你們分享吧。

如果你點擊 recipe index ,在蛋糕這類別下會找到三十二款蛋糕食譜,話多唔多,但話小也不小。它們全部都是我的至愛。

如果你是我的粉絲,你或許會發現我很喜歡栗子,這是我第四次用栗子做蛋糕了,正如朱古力,永遠也不會覺得厭或嫌食得多。

Ingredients for a 17 x 12 inch sheet pan

6 large eggs
96g sugar, divide into two portions
90g water
60g vegetable oil
1 tsp pure vanilla extract
100g chestnut puree (optional)
120g cake flour, sifted

Chestnut Cream:
200g chestnut puree
100g heavy cream
20g sugar
2 tbsp dark rum

1)  Preheat oven to 350 F. Line parchment paper onto a 17 x 12 inch baking sheet.
2)  Separate the egg whites from the yolks. Put the whites in a clean, oil-free stainless steel or glass bowl.
3)  Add half the sugar to the yolks and whisk for a few minutes with a handheld mixer.
4)  Add oil, vanilla extract and water and whisk for a minute.
5)  Add the sifted flour and beat for 2 more minutes. Optionally, add chestnut puree and mix until combined. Set aside.
6)  Beat the egg whites in its separate bowl until frothy. Add the remaining sugar in 2 additions and continue to beat until stiff peaks formed.
7)  Fold the egg whites into the yolk mixture in 3 additions until no white is seen.
8)  Pour the batter onto the prepared pan lined with parchment paper and gently smooth out the surface with a spatula.
9)  Bake for 18 minutes. While the cake is baking, prepare chestnut cream by beating heavy cream with sugar until it is stiff. Add chestnut puree and rum. Mix until blended.
10)  Remove the pan from the oven and cool on a rack.
11)  Put a piece of parchment paper on top of the cake and remove the bottom paper by inverting the whole thing. Replace the old parchment with another large new paper and re-invert the cake. (Now the cake has new paper on the bottom for rolling. You will need three pieces of parchment papers in total.)
12)  Spread one third to half of the chestnut cream on the cake and carefully roll it up. Wrap it with the parchment paper and refrigerate for at least an hour before serving.
13)  Optional: Pipe remaining chestnut cream on top for garnish.

預熱焗爐至三百五十度,在十七乘十二寸大焗盤上鋪上焗爐紙。將蛋白與黃分開,蛋白放乾淨沒有油漬之盤內。蛋黃加半份糖用攪拌器打幾分鐘,加入油、水及雲呢那香油,拌勻,再加入已篩的低筋粉,打約二分鐘,備用。蛋白用攪拌器打至發白,剩下的糖分兩次加入,繼續打至硬身。蛋白與蛋黃用折疊式混合,倒入焗盤內,焗約十八分鐘。

準備栗子忌廉：忌廉加糖打至硬身,加入栗子蓉及酒,攪拌均勻便可。

蛋糕焗成後取出放架上待涼,放一大張焗爐紙在上,然後將整盤蛋糕反轉,除去舊的紙,放另外一張紙,再將蛋糕反轉,除去紙後,將栗子忌廉塗上,小心地將蛋糕卷起,用紙將它包好定位,放雪柜至少一小時才可切片食用,食前可將餘下栗子忌廉唧上做裝飾。

Black Sesame Roll 香滑黑芝麻卷

Have you ever wished that time could be reversed? I were ten, twenty or thirty years younger, then I would have done this and that, or I would not have done this or that....

I missed having this treat for a fairly long time. It used to be a common dish in dim sum restaurants when I was little. But nowadays, it is very rarely available, especially here in America's dim sum restaurants. It's nicknamed the "roll of film" because it resembles the rolls of film once used in the old cameras from the last century.

If only time could be reversed, I could enjoy it once more.....

Now you don't have to go back in time. If you want to enjoy this treat again in this digital age, follow the recipe below.

你有否曾經希望時間可以倒流? 如果我可以年輕十年、廿年或三十年的話,那麼我便可以做這些或不做這些事情....

記得這種叫"菲林"的甜品嗎？(如果你未食過的話便証明你比我年輕或不是在香港長大 ^_^ )
實在很懷念這款點心、小食,記得孩提時代每間在香港的茶樓都會有黑芝麻卷供應。但在美國的中餐館實在很罕見。

如果時光可以倒流,那麼我便可以再品嚐一次.....

現在時光不須要倒流,如果要在這數碼時代想懷舊一下,可以跟着這食譜做 !

30g black sesame seed  黑芝麻
200g water  水
40g sugar  糖
15g rice flour  粘米粉
40g water chestnut flour  馬蹄粉
sesame oil  麻油少許

1)  In a small pan using medium heat, slightly toast sesame seeds. Stir from time to time. Remove from heat when they start popping.
2)  Put water and the toasted seeds in a small pot and bring to a boil. Let them cook for about a minute. Remove from heat.
3)  Use a blender or food processor to grind the seeds together with the water. Strain it through a sieve.
2)  Mix sugar, rice flour and water chestnut flour in a bowl. Add 110g sesame water to the bowl. Mix well.
3)  Use a little bit of sesame oil to brush a dish. Pour a thin layer of batter on and steam under high heat for 2-3 minutes.
4)  After it cools down, roll it up and cut into sections about 2 inches long. Serve at room temperature.

Notes:
1)  Make sure you do not pour too much batter on the dish. As long as it covers the dish, it is fine. 2)  Do not overcook. It becomes hard and ruin the texture.
3)  The strained out sesame can be used in making bread. No waste!

用白鑊烘香黑芝麻,然後放入小鍋,加水煮滾,約一分鐘後熄火,倒入攪拌機內攪成芝麻水漿,用篩隔渣 。糖,粘米粉及馬蹄粉放大碗內,加入110g芝麻水,攪勻。在一蒸盤內塗上薄薄一層麻油,將粉漿倒入少許,足夠蓋面便可,大火蒸約兩至三分鐘,待冷後便可卷起。

注意事項: 粉漿不可放太厚,也不可蒸太久,熟了便可,否則過熟會變硬,影响口感。芝麻渣可以做麵包,不會浪費啊!

Whole Wheat Pancakes with Strawberry Sauce 全麥班戟配鮮士多啤梨醬

Ahhh... a cup of silky milk tea, a few whole wheat pancakes with fresh strawberry sauce and today's newspaper. This is my way to relax on a weekend morning.

Pancakes are one of those foods that are super simple and easy to make. It really cannot go wrong. It calls for the most basic ingredients that every family should have in their pantry. There is no excuse not to make it because you cannot find the ingredients in your local supermarket, nor does it require any special gadgets for assembly. Finally, this recipe is super healthy, using whole wheat, buttermilk, olive oil (another great way to use the whole wheat flour and buttermilk beside using them in 100% Whole Wheat Bread with Buttermilk.)Furthermore, instead of sugar-loaded syrup, it is paired with a sauce made with fresh fruits.  OK, let's go!

啊...一杯香濃絲襪奶茶,加上用全麥做的班戟配上鮮士多啤梨醬,再來一份報紙。一個柔閑的週末早上便這樣開始,人生幾何 ! 不錯,不錯!

班戟是超容易做,無論你的入廚經驗有多少,只要有齊備的材料及用具,要做幾件班戟應該不是難事。這食譜用上全麥麵粉、白脫奶及橄欖油,再配上新鮮草莓做的醬,比起傳統用白麵粉、牛油及糖漿,健康很多。好了,不再多講,一齊做啦!

Ingredients to make 6-8 pancakes:

1 cup whole wheat flour 全麥麵粉
1 cup buttermilk 白脫奶
1 large egg 鷄蛋
1 tbsp olive oil 橄欖油
1 1/2 tbsp sugar 糖
1 tsp baking powder 泡打粉
1/4 tsp baking soda 梳打粉
1/2 tsp salt 鹽
1/4 tsp cinnamon 肉桂粉
1 tsp pure vanilla extract 雲哩哪/香草精

1)  In a medium bowl, put together all the dry ingredients: flour, sugar, baking powder, baking soda, salt and cinnamon. Mix with a whisk.
2)  Whisk the egg in another bowl. Add buttermilk, olive oil and vanilla extract. Whisk gently until blended.
3)  Pour the egg and milk mixture into the bowl containing the dry ingredients. Gently mix until combined. Do not overmix. Some visible lumps are fine.
4)  Heat up a pan or griddle using medium-low heat. Put about 1 tsp of oil into the pan and ladle about a quarter cup of batter. Let it fry until you see the surface starts to bubble up, about 1-2 minutes. Flip it over and cook the other side.

將乾的粉類材料全放一大碗內攪勻。濕的材料放另一大碗內攪勻。將攪好的蛋漿放入盛乾粉的碗內拌勻。燒熱平底鍋,放油後倒入約四份一杯麵糊,用中小火煎約一、兩分鐘,反轉再煎至熟。

Strawberry Sauce:
1 cup diced strawberries 草莓,切粒
1/4 cup water 水
2 tbsp honey 蜜糖
2 tsp cornstarch 玉米粉
Put all the ingredients in a sauce pan. Cook and stir well until it thickens. Pour onto the pancakes and serve warm.
將所有材料放小鍋內,邊煑邊攪至稠便可。倒在班戟面上便成。

Notes:
1)  Whole wheat flour can be replaced by all purpose flour.
2)  Buttermilk can be substituted by regular whole milk. Omit baking soda if using whole milk.
3)  Frozen strawberries can also be used to make the sauce.

注意事項:
1)  全麥麵粉可以改用普通麵粉也可。
2)  普通牛奶也可以代替白脫奶,不用加梳打粉。
3)  雪藏草莓也可代替新鮮的。

Hot and Sour Soup 酸辣湯

Sour is one of the four basic tastes (the other three are salty, sweet and bitter). In recent years, scientists have confirmed that there is another taste called umami (means delicious or savory in Japanese). It is described as savory and meaty and is produced by a common amino acid glutamate. Actually the discovery of this taste is not new. In 1909, a Japanese scientist called Ikeda had isolated a white compound from sea kelp. It is believed that this compound--glutamate/glutamic acid--gives savory and meaty flavor in food. It has been isolated by the food industry and is now commonly known as monosodium glutamate (MSG). Until recently in 2000, the receptor in our tongue for glutamate has been discovered. As a result, the fifth taste--umami--is formally confirmed.

What kind of food has glutamate? To name a few: kelp, seaweed, soy sauce, fish sauce, tomato, dried bonito flakes, mushroom, chicken, etc. No wonder Japanese broth is so tasty !

Go back to hot and sour soup. Hot or spicy, strictly speaking, is not a taste. We do not have a receptor in the tongue for it. It is said to be only a sensation that we feel. No matter what, hot and sour soup is loved by many people (even my son, who disguises anything sour, loves this soup). It can really wake up our taste buds.

Whenever you have a blank tasting dish, think about the five tastes--sweet, salty, sour, bitter and umami--and add the appropriate seasonings. You will be surprised how a little bit of this and that can add depth and complexity to your dish.

Ref: The Science of Good Cooking, Cook's Illustrated, 2012. This is a keeper. I highly recommend it.

酸是我們舌頭上的味蕾能夠感受到的四種味道之一(其餘是咸、甜及苦)。最近科學家証實了第五種味道叫"umami",我想中文最貼設的翻譯是"鮮味"。這種味道是由一種蛋白質叫谷氨酸產生。其實日本一個科學家早在一百年前已經從海帶提練出谷氨酸,後來更經研製,成為現在的"味精",成為一種廣泛被使用的調味品。西方的科學家到二千年才發現我們的舌頭上感受這谷氨酸的味蕾。

那麼什麼食物有最多天然谷氨酸成份呢? 其實很多食物本身含有天然豐富的谷氨酸,如海帶、紫菜、豉油、番茄、柴魚、香菇類、鷄肉等等。無怪乎日本湯那麼好味道!

其實"辣"嚴格來講不是一種味道,因為我們的舌頭上沒有感受"辣"的味蕾,所以辣只可以是一種感受。但無論如何,酸辣湯是很受歡迎的湯(連我討厭酸味食物的兒子也十分喜愛這湯)。

煮完一味餸但發覺淡而無味? 請記着這五種味道--咸、甜、酸、苦及鮮--加些少調味品,你會發現它們能大大提升餸菜的味道。

Ingredients to make a large pot:
8-10 cups chicken stock 清鷄湯
1 piece tofu, cut into strips 豆腐,切絲
1 medium sized bamboo shoot, shredded 冬筍,切絲
4 oz chicken or pork meat, shredded 雞或豬肉,切絲
5 black mushrooms, shredded after soaking 東菇,浸軟後切絲
6 pieces black fungus, shredded after soaking 黑木耳,浸軟後切絲
1/3-1/2 cup white vinegar 白醋
1 tsp salt 鹽
1-2 tbsp chili oil 辣椒油
1 tbsp ground white pepper 白胡椒粉
1 tbsp dark soy sauce 老抽
1 egg, beaten 蛋,打散
6 tbsp cornstarch in 1/3 cup water 玉米粉,用水開好

1)  Soak black mushrooms and black fungus until soft. Cut into shreds.
2)  Cut meat and marinate with salt, sugar and cornstarch. Set aside.
3)  Cut tofu into shreds. Peel the brown part of the bamboo shoot and discard. Cut into shreds.
4)  Bring the chicken stock and the vinegar to a boil. Put the meat in and cook for a few minutes.
5)  Put the mushrooms, black fungus, bamboo shoots and let it cook for a few minutes.
6)  Prepare the cornstarch slur and put in the pot while stirring to prevent lumps.
7)  Add salt, chili oil, white pepper and dark soy sauce. Stir well and taste. Adjust to your own taste.
8)  Add tofu. Turn off the heat and add the beaten egg while stirring gently.

Note: adjust the amount of vinegar, chili oil and pepper to your own taste. Canned bamboo shoot can substitute fresh one. Add tofu last to prevent it from breaking from repeated stirring.

東菇及黑木耳分别浸軟,擠乾水後切絲。鷄肉切絲後加醃料。豆腐、筍切絲備用。用大鍋燒滾雞湯,加醋及肉,滾幾分鐘,再加入東菇絲、木耳絲、筍絲,再煮幾分鐘。開玉米粉水,邊攪邊倒入鍋內。加鹽、辣椒油、胡椒粉、老抽,攪勻後試味。最後加入豆腐絲,熄火後再加入蛋液便成。

注意事項：請按個人口味調教酸辣度,新鮮冬筍可以用罐頭代替,豆腐待最後才加以免弄破。

100% Whole Wheat Bread with Buttermilk 百份百全麥麵包

Tong Zhong is a widely used method to make soft fluffy bread that has long shelf life. But it is not the only way. Today I share with you how to make healthy, fluffy 100% whole wheat bread that remains soft for more than 4 days.

Many people would like to incorporate more whole grain in their diet as recommended by nutritionists and health experts. But they do not like to have whole wheat bread mainly because of its texture. I admit that it is like chewing a piece of cardboard. Is there a way to make it more palatable?

This recipe uses buttermilk to hydrate the flour overnight. Since buttermilk is cultured by adding lactic acid bacteria (common and beneficial bacteria that make yogurt, cheese, etc; also a form of probiotics) to low fat milk, the acidity from the milk balances the mild bitter taste from the whole wheat. Texture and flavor of the bread is also improved. And the fact that whole wheat flour has 4 times the fiber (>13g/100g flour) than regular flour makes it the healthiest choice !

所謂"條條大路通羅馬",要做鬆軟、持久保鮮而又有益健康的麵包,又豈只有湯種法呢 !今次我便與大家分享怎樣用百份百全麥麵粉做出又靚、又正、又有益健康的麵包。

營養師及健康飲食專家經常建議我們在每日的飲食內增加全穀類食物,但老實講,用百份百全麥做的麵包實在有點難入口,又粗又"諧" (如有讀者知道正確寫法,請通知我^_^)。

這個食譜能改善全麥麵包的弱點。它用buttermilk(中文翻譯做"白脫奶"/"酪乳")來與全麥麵粉混合成團後放室温過夜(十二至廿四小時),buttermilk的酸性能中和全麥麵粉的輕微苦澀味之餘,也能提升麵包的質地及味道,再加上buttermilk是由乳酸菌製成,這種益生菌對腸道消化力很有幫助,再加上全麥的纖維比普通麵粉多四倍(一百克全麥麵粉內有多於十三克的成份是纖維),實是健康首選!

Ingredients for one 13x4x4" loaf:
480g whole wheat flour 全麥麵粉
300g buttermilk 白脫奶
65g grape seed oil or olive oil 葡萄籽油或橄欖油
60g water 水
7g instant yeast 即溶酵母
2 tbsp honey 蜜糖
1 tsp salt 鹽
1/2 tsp baking soda 泡打粉
3 tbsp vital wheat gluten 麵筋粉

1)  One day before you make the bread, mix the whole wheat flour, buttermilk and oil in the bowl of the stand mixer until it forms a ball. Add more buttermilk if the dough is too stiff. Cover with plastic wrap and let it stand in room temperature overnight.

2)  Add water, instant yeast, wheat gluten and baking soda to the bowl and knead on low until it is blended.
3)  Add salt and knead for 10 minutes. Or 15 minutes or more for hand kneading.

before fermentation

4)  Cover and let it ferment until it doubles in size.

after fermentation

5)  Divide the dough into 3 parts. Roll out each one and roll it up. Tightly seal it by squeezing the ends and put in an oiled pan, seam side down. Cover and let it rise again until it almost reaches the rim.

6)  Put on the lid and bake in a preheated 375F oven for 30 minutes. Carefully remove the lid and lower the temperature to 350F and bake for 10 more minutes.
7)  Remove the bread from the mold and let it cool completely on a rack before slicing. After complete cooling, put in a ziplock bag and keep at room temperature for up to a week. For long term storage, it can be frozen. But do not refrigerate.

Notes:
1) The function of baking soda in this recipe is to balance the acidity of the buttermilk.
2) The addition of vital wheat gluten is crucial in producing a fluffy bread since the bran from the wheat kernel will cut short of the gluten.
3) A stand mixer is really handy here because the dough is heavier than regular bread flour dough.

做麵包前一晚,將全麥麵粉與油及白脱奶混合成團,蓋上保鮮紙待一晚。翌日,加入水、酵母、麵筋粉及泡打粉,用機搓約十分鐘,或手搓約十五分鐘。蓋上保鮮紙待其發酵至一倍大。將麵團分成三等份,滾圓然後捍長,跟着卷起,放入已塗油之焗盤內,再發酵。上蓋後放入已預熱至三百七十五度之焗爐內焗約三十分鐘,小心將蓋打開,將爐温降至三百五十度,再焗多十分鐘便成。出爐脱盤後要待完全凉後,才可切片,然後放膠袋封密可保存一星期之久,切勿放雪柜,如有須要可放冰箱。

注意事項:
1)  泡打粉的作用是中和白脫奶之酸性。
2)  麵筋粉的作用是增加麵團的麵筋,令麵包更鬆軟。
3)  因全麥粉比普通高筋粉難搓,用攪拌機比較容易操作。

What a Wonderful Trip ! 美妙之旅

Even though early Spring in Boston is still very chilly, I was greatly warmed up by a lot of friends, both old and new. I had a fantastic time reuniting with my college friends with whom I have not been in contact for over 20 years. It was such a special occasion for all of us to catch up with each other. To me, the most treasureable thing is we can still connect and open up to one another.

I also had a special opportunity to meet many new friends in these two baking classes. It means a lot to me to meet up face to face and bake with some of my blog readers and followers who are on the other side of the country. I will always be thrilled and excited to share with someone who also has the same interest and passion in baking.

For more pictures, see my facebook page .

波士頓的早春對於住在羅省的人來講還是冷,但我卻被很多老友及新朋友的熱情溫暖起來。能夠與相識多年的舊同學相聚,大家除了想當年一翻之外,又能重拾友情,實在是難能可貴。試問一個人能夠有幾多個相識幾十年又能相聚重逢的好朋友呢!

另外,今次短短的幾日旅程,想不到能夠與東岸的讀者朋友面對面相聚,能夠與十幾個志同道合的人一起烘焙,交流心得,也是難得。

請點擊面書 看更多相片。

Whole Wheat Bread with Chia Seeds 奇異籽全麥麵包

You should be familiar with chia seed if you are health-conscious or you follow health-related news. According to the newly published book called The Chia Seed Cookbook by Emily Morris, these tiny seeds can help you lose weight, balance blood sugar and prevent constipation. Adding them to your diet boosts healthy omega-3 oil and anti-oxidants in your body as well, and these are just a few of the health benefits they offer.

How can you incorporate chia seed to your day-to-day diet? Besides adding it to your bread, they can be incorporated into salads, soups and beverages as well (for details check out the cookbook mentioned above).

Curried Char Siu in Puff Pastry 咖哩叉燒酥

This post is written especially for those who like savory treats more than sweets. Knowing how to make pastries is a valuable skill. Just like other culinary techniques, once you master the knowledge and basics, there is no limit as to what you can make. It is amazing how versatile it is. Take this pastry as an example. You can put different stuffing to make a variety of treats. Add red bean paste and you will have red bean pastry; add sweetened winter melon then you will make wife cake. Or line a tart pan with it and put different fillings. There really are endless possibilities.

This time I put curried cha siu, next time I can put minced beef or chicken, and who knows what I can fill it with!

Steamed Baby Back Ribs with Plum Sauce 梅子蒸排骨

After making the Pearl Shrimp Balls, I somehow have an urge to make more dishes by steaming. My household loves meat, especially my two teenagers. They seem as if they could not function properly without having meat for a single day. In order to satisfy their appetites, I have to come up with different meat dishes. Steamed spareribs with black bean and garlic sauce is a common dish we often have, but today I tried to make it with a different sauce. This plum sauce adds complexity and depth to the taste and it goes perfectly with rice.

Super Soft and Silky Pai Bao 超軟排包

For some reasons, a lot of Asians prefer softer, silkier bread than the hearty and chewy European style. Just check out some of the bakeries in heavily Asian populated areas in Southern California and you will concur. It is a phenomenon for people to line up and wait patiently to get some freshly baked bread.  (I bet Atkin's low carb diet followers won't be there lining up ^_^) And many of them come out easily with a receipt of more than $20.

Boston, Here I Come ! 波士頓之旅

In less than a month's time, I will be in Boston visiting family and friends. During my stay, I am invited to hold a baking class in Newton, a suburb about 20 miles west of Boston, on Saturday April 6  (hopefully the snow is melted by then). If you are interested and also in the neighborhood or would like to have more details, send me an email: phoebechow@morethanbread.net

還有幾星期我會到波士頓探望親朋好友,同時也被邀請在四月六日星期六於牛津市舉行一個烘焙班 (希望那時積雪已經融化),若果你就在附近及有興趣參加,請致電郵與我聯絡: phoebechow@morethanbread.net

Pearl Shrimp Balls 珍珠蝦丸

Here is another easy to fix dish that will bring something different to the dinner table. Not only is it easy to make, it is also considered to be relatively healthy because of the way it is cooked. Steaming has had a long history in Chinese cuisine while Westerners mostly utilize methods like baking, grilling and deep frying. By steaming, a lot of the nutrients are preserved without adding excessive oil or fat to the food. No wonder it is the preferred method of cooking for many people.

Some foods are good to look at but may not taste as good, while others are sinfully delicious but may not be appealing. This dish is not just attractive and delicious, but also simple to construct using a healthy method as well. I used shrimps in making this dish but other meat like minced pork or chicken can be a good substitute (steaming time has to be increased for pork and chicken). If you find pre-minced shrimp paste more convenient to use, go ahead and use it.

Stir-Fried Sweet Rice with Chinese Sausages 生炒糯米飯

Hot pot (shabu shabu) and clay pot rice are very popular during the winter. They can really warm you up on cold winter days. Besides these two common winter foods, sweet rice (also called sticky rice or glutinous rice) is also a common dish. Instead of using the normal method of cooking the sweet rice in a rice cooker, I steam it and rinse it under water so it is not too sticky. It is then stir-fried with Chinese sausage. These extra steps prove to be worthwhile and make this dish extraordinary! (some other recipes call for stir frying the rice right after soaking, but it takes forever for it to cook through this way and you will not able to lift your arm afterward !)

The amount of ingredients below is for your reference only. What is really important is how you prepare the rice.

Imitation Shark's Fin Soup 碗仔翅

 

Abalone, sea cucumber, shark's fin and fish maw are the four supreme delicacies of Chinese cuisine. No banquet is complete without at least one of the four. If all are served, it usually symbolizes how greatly the guests are honored by the host (or how wealthy the host is).

All four delicacies are seafood that have been carefully preserved by drying. They can be kept for a very long time and each of them requires a special method to prepare. Without proper preparation, it will be a waste of money. This is the main reason most people would rather enjoy it in restaurants than doing it at home and risking a mistake during the cooking process.

It has been over a year that shark's fin has been banned in California. But I find the imitation version of it is texturally very close to the real thing. It is consists of gelatin and resembles vermicelli (bean threads). Both the imitation and the real fin are tasteless. The soup gets its flavor mainly from other ingredients and the stock. It is a great alternative to the real fin and good for preserving marine ecosystems as well!

Spiced Taro Cake 五香芋頭糕

The number one factor about this cake that appeals to me is its aroma. Someone said we eat with our eyes. But many times we eat with our nose as well. Before we can see the food, the aroma can lure us even though we are far away from it. This may be the reason when we have a cold and congestion, all food tastes bland. The sense of smell plays an important role in how we taste food.

The aroma from the five spice powder is unbelievable. The main ingredients of the five spices are powdered fennel, cloves, cinnamon, star anise and Szechuan peppercorns. It is amazing how these spices can greatly elevate the taste of a dish.

In addition to making turnip pudding for the Chinese New Year, it is a good idea to make something different this year.