Saturday, February 3, 2018

Updated Library Cooking Programs 免費烹飪項目




Your tax dollars at work! Increased funding=more free programs. Check out my updated list of 19 cooking programs in the first half of the year:

Phoebe Chow (morethanbread.net)
2018 Library Cooking Program Lineup
For more details, visit: http://www.colapublib.org/calendar/
Or morethanbread.net


Date and Time
Library
Program
1/13/18 Saturday 10:30 am
West Hollywood
Street Foods of Hong Kong:
Egg Waffle雞蛋仔
1/27/18 Saturday 3 pm
Florence
Gold Fish Nian Gao錦鯉年糕
1/29/18 Monday 5pm
Los Nietos
Street Foods of Hong Kong: Egg Waffle, Curry Fish Balls
雞蛋仔、咖喱魚蛋
1/31/18 Wednesday 6 pm
Rivera
Gold Fish Nian Gao
錦鯉年糕
2/3/18 Saturday 2 pm
Lennox
Street Foods of Hong Kong:
Vegetarian Lo Mei, Banana roll
齋鹵味、香蕉糕
2/10/18 Saturday
3 pm
San Dimas
Street Foods of Hong Kong:
Egg Waffle, Pork Jerky
雞蛋仔、豬肉乾
2/17/18 Saturday
2 pm
La Canada Flintridge
BBQ Pork, Pineapple Bun
叉燒、菠蘿包
2/24/18 Saturday
2 pm
Clifton M. Brakensiek
BBQ Pork, Pineapple Bun
叉燒、菠蘿包
3/17/18 Saturday
2 pm
Angelo M. Iacoboni
BBQ Pork, Egg Waffle
叉燒、雞蛋仔
3/24/18 Saturday
1 pm
Anthony Quinn
BBQ Pork, Pineapple Bun, Milk Tea
叉燒、菠蘿包、絲襪奶茶
4/7/18 Saturday
3 pm
Hermosa Beach
Street Foods of Hong Kong:
Vegetarian Lo Mei, Steamed rice cake
齋鹵味、缽仔糕
4/21/18 Saturday
2 pm
Huntington Park
Street Foods of Hong Kong:
Egg Waffle雞蛋仔
4/28/18 Saturday
1 pm
E. Rancho Dominguez
Street Foods of Hong Kong:
Egg Waffle 雞蛋仔
5/19/18 Saturday
2 pm
El Camino Real
BBQ Pork, Pineapple Bun, Milk Tea
叉燒、菠蘿包、絲襪奶茶
5/21/18 Monday
6 pm
Pico Rivera
Street Foods of Hong Kong:
Egg Waffle 雞蛋仔
5/26/18 Saturday
2 pm
Graham
BBQ Pork, Pineapple Bun
叉燒、菠蘿包
6/9/18 Saturday
2 pm
Cudahy
Street Foods of Hong Kong:
Vegetarian Lo Mei, Banana roll, Tofu
Pudding
齋鹵味、香蕉糕、豆腐花
6/16/18 Saturday
1 pm
Lawndale
Street Foods of Hong Kong:
Vegetarian Lo Mei, Steamed rice cake
齋鹵味、缽仔糕
6/23/18 Saturday
1 pm
Norwalk
BBQ Pork, Pineapple Bun
叉燒、菠蘿包









Monday, January 15, 2018

Sous Vide Rib Eye Steak 真空低溫牛扒


I am a believer after trying this sous vide method to cook steak. It is never overcooked and dry, I think this is the best way to cook an expensive cut of meat. Although it may take more time to do it, your patience will be greatly rewarded. The active working time is so minimal that I can literally walk away after setting it up.

Sous vide is not new (French meaning "under vacuum"). It has been a well-known French cooking method for hundreds of years. By submerging food that has been vacuum packed in a constant temperature over time, no moisture is lost and the whole piece of meat/food is consistently cooked to perfection.


Season the meat with salt, pepper and the herbs of your choice (rosemary, thyme are a good choice).Vacuum packed it. Alternatively a simple water displacement method can be used to let the air out.


You will need a pot which can provide constant temperature. I use the Instant Pot Ultra.


For medium steak, set the temperature to 140F. Depends on the thickness of the meat, it needs to be cook anywhere from 1-4 hours. Mine are 2 inches thick. I cooked them for 3 hours at 140F.


Blot dry the meat and sear in a hot pan for 30 seconds each side. Serve immediately.





Friday, December 29, 2017

Hong Kong Style Milk Tea 絲襪奶茶



I am a tea drinker. A cup of tea in the morning, to me, is the same as coffee for other people. It really wakes me up and gets me ready for my day!
I grew up in Hong Kong, where this kind of milk tea originated. I love milk tea for its rich aroma and creamy smoothness. I have been using tea bags and three-in-one "tea". But nothing compares to a cup of freshly brewed Ceylon milk tea.


Different kinds of black tea leaves are mixed to formulate the right color and aroma of the perfect HK milk tea. There are different types and grades of Ceylon (Sri Lankan) black tea. By using a different ratio, a unique taste is formulated.

The following are the main kinds that are used:

Broken orange pekoe (BOP) for aroma
Broken orange pekoe fanning (BOPF) gives the right color
Dust—very fine tea leaves—for both color and taste and also to balance the texture of the tea.

1) Fill one tall teapot with 2.5 liter water and bring to a boil.
2) Put 100g/1 cup of blended tea leaves into the tea bag filter and place in an empty teapot.
3) Pour the boiling water into the pot with tea leaves. Boil the tea leaves for 10 minutes and then remove from heat.



4) Pour the tea between the two pots back and forth four times. This will help to bring out the aroma and aerate it, resulting in smoother and silkier tea. Remove the bag of tea leaves from the pot and discard.


5) Reheat the tea until it boils.
6) For an 8oz/250g cup, add about 2.5oz/⅓ cup/83g evaporated milk. Pour the hot tea in. Add sugar.
Serve hot.

Note: for a smaller batch, use a smaller teapot. Simplified version for one cup: use 12g/1.5tbsp tea leaves in a cup of boiling water. Let it brew for five minutes. Filter out the tea leaves. Pour into a cup with ⅓ evaporated milk. Add sugar and enjoy.


要沖出一杯色香味俱全的港式奶茶,不能只用一種紅茶葉,不然便會色、香、味缺一。錫蘭(斯理蘭加)紅茶是絲襪奶茶之首選,以下是三種主要品種:

粗茶---較濃,帶出茶香、回甘,出味慢
中茶---主要用來出色、口感
幼茶---色和味同樣濃郁,主力帶出茶味。

不同的份量會帶出不同口味。

用具:高身茶壺兩個、茶袋

材料:兩公升半/九杯水、一杯/一百克茶葉

1) 用一隻茶壺燒水,水滾後把水倒進另一隻茶壺之茶袋裏,煲十分鐘至出味。
2) 把茶袋拿起,放進另一隻茶壺裏,把茶再倒進去。如是者來回撞茶四次。此舉目的是希望用動力把茶的餘韻撞出來,並把空氣帶進茶裡,令紅茶口感更滑。
3) 再將已撞完的茶加熱。
4) 預先在茶杯裏加入室温或暖淡奶(份量是三份一奶,三份二茶),然後倒入茶,落糖即成。

簡易版:
12g/1½ 湯匙 茶葉
250ml/1
83ml/ 淡奶








Tuesday, December 19, 2017

2018 Library Cooking Demonstration


Next year marks my seventh year of doing cooking program in Los Angeles County Libraries since 2012. Throughout the years, I have been invited to 36 different libraries in the greater LA area. Some libraries have invited me multiple times. Total attendance is over 2500!

轉眼2018已是我在圖書館教授烹飪的第七個年頭了,這短短幾年我被三十六間不同的圖書館邀請,參觀人數超過二千五百名!


If you live in the area and would like to attend, check out the schedule below. For more information, visit LA county library, search under "events". The list will be updated as I get more invitations for the year.

下面是我今年的行程,請到洛縣圖書館網站 瀏覽更詳細資料如各圖書館地址、時間等。


Date and Time
Library
Program
1/13/18 Saturday 
10:30 am
West Hollywood
Street Foods of Hong Kong:
Egg Waffle雞蛋仔
1/27/18 Saturday 3 pm
Florence
Gold Fish Nian Gao錦鯉年糕
1/29/18 Monday 5pm
Los Nietos
Street Foods of Hong Kong: Egg Waffle, 
Curry Fish Balls
雞蛋仔、咖喱魚蛋
1/31/18 Wednesday 6 pm
Rivera
Gold Fish Nian Gao
錦鯉年糕
2/3/18 Saturday 2 pm
Lennox
Street Foods of Hong Kong:
Vegetarian Lo Mei, Banana roll
齋鹵味、香蕉糕
2/10/18 Saturday
3 pm
San Dimas
Street Foods of Hong Kong:
Egg Waffle, Pork Jerky
雞蛋仔、豬肉乾
2/17/18 Saturday
2 pm
La Canada Flintridge
BBQ Pork, Pineapple Bun
叉燒、菠蘿包
2/24/18 Saturday
2 pm
Clifton M. Brakensiek
BBQ Pork, Pineapple Bun
叉燒、菠蘿包
3/17/18 Saturday
2 pm
Angelo M. Iacoboni
BBQ Pork, Egg Waffle
叉燒、雞蛋仔
3/24/18 Saturday
1 pm
Anthony Quinn
BBQ Pork, Pineapple Bun, Milk Tea
叉燒、菠蘿包、絲襪奶茶
4/7/18 Saturday
3 pm
Hermosa Beach
Street Foods of Hong Kong:
Vegetarian Lo Mei, Steamed rice cake
齋鹵味、缽仔糕
4/21/18 Saturday
2 pm
Huntington Park
Street Foods of Hong Kong:
Egg Waffle雞蛋仔
4/28/18 Saturday
1 pm
E. Rancho Dominguez
Street Foods of Hong Kong:
Egg Waffle 雞蛋仔
5/19/18 Saturday
2 pm
El Camino Real
BBQ Pork, Pineapple Bun, Milk Tea
叉燒、菠蘿包、絲襪奶茶
5/21/18 Monday
6 pm
Pico Rivera
Street Foods of Hong Kong:
Egg Waffle 雞蛋仔
5/26/18 Saturday
2 pm
Graham
BBQ Pork, Pineapple Bun
叉燒、菠蘿包
6/9/18 Saturday
2 pm
Cudahy
Street Foods of Hong Kong:
Vegetarian Lo Mei, Banana roll, Tofu
Pudding
齋鹵味、香蕉糕、豆腐花
6/16/18 Saturday
1 pm
Lawndale
Street Foods of Hong Kong:
Vegetarian Lo Mei, Steamed rice cake
齋鹵味、缽仔糕
6/23/18 Saturday
1 pm
Norwalk
BBQ Pork, Pineapple Bun
叉燒、菠蘿包














Tuesday, December 5, 2017

Steam Egg with Ginger 薑汁燉蛋


This is one of my favorite classic Chinese desserts. Sweet, smooth, silky steamed egg with ginger is nutritious and satisfying especially in winter cold months. It can be made with milk for an even smoother texture. But if you are lactose intolerant, like me, you can use water. Sugar can be substituted with other sweeteners if you have diabetic concerns as well.

薑汁燉蛋這款經典甜品是我的至愛,香甜、幼滑,加上薑汁,更是錦上添花。在秋冬季節遇到手腳冰冷,或容易傷風感冒,多食有薑的食物會有幫助,行氣活血。

食譜中如用奶代替水,就更加香滑。白糖也可以用代糖取替。



Ingredients for four ramekins:
4 large eggs
40g sugar
125g water or whole milk
3-5 tbsp ginger juice, freshly grated


1) Whisk eggs briefly, about 1 minute.
2) Grate ginger and squeeze out 3-5 tbsp juice, depends on how spicy you prefer. Add to the egg mixture.
3) Dissolve sugar in water and mix with the egg. Strain the mixture through a sieve.
4) Pour into the ramekins or whatever vessel you'll be using. Cover with plastic wrap for steaming.
5) Steam with medium heat for 10-15 minutes with the lid ajar.


6) Take the bowls out when the egg is set. Do not oversteam. Serve warm, at room temperature, or cold.

蛋稍微打散,一分鐘左右。磨薑汁後加入蛋液,在另一碗內將水或奶與糖攪勻,與蛋液混合後過篩,平均放入四個小碗內,蓋上保鮮紙,放入蒸籠,收中火,用筷子頂開蒸籠蓋小小,蒸十至十五分鐘至凝結便成。



Monday, November 27, 2017

Hong Kong Milk Tea and Bo Law Bao program update


A limited number of tea filters and blended tea leaves will be available for purchase following the program. First come first served.

Date: 12/2/2017
Time: 2pm
Location: Norwood Library in El Monte, California



Saturday, November 18, 2017

Steamed Rice with Dried Seafood and Cured Meat 海味三寶臘味飯


The daily temperature in Southern California finally falls to the comfortable 70's F. It means hot pot and clay pot rice time! Clay pot rice with Chinese sausages is very common and popular but with the addition of dried shrimps, silver fishes and squid make the rice much more aromatic than with sausages and cured duck leg alone.

No clay pot? Not a problem. You can make this delicious meal using a regular rice cooker as well (just without the crunchy rice on the bottom).

It is a very easy to make dish and I don't think you need to have a "recipe" for it. Just make your regular rice, either in a rice cooker or clay pot, as soon as the water has been absorbed, lay the sausages, dried squid (soak and diced), dried shrimps and silver fishes on top. Cover and cook for another 10 minutes under medium/low heat, or until the rice cooker automatically finishes cooking. Then let it rest for another ten minutes before serving.

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