Monday, May 16, 2016

Sweet Rice Balls with Peanuts and Sesame 糖不甩


"Sugar is not rejection" is the translation from Google for this Chinese dessert! Obviously something is lost from translating this classic and well-loved dessert of many Cantonese people. The literal meaning of the name comes from the fact that when the sweet rice ball rolls on the peanut, sesame, and sugar mixture, the coating does not come off. It sticks to the rice ball like this:


It is an easy-to-make dessert and best served right after it is made. The peanut powder used in the coating can either be bought from a store or homemade (stir-fry raw, skinless peanuts in a pan or wok, without oil, until they turn slightly brown. After cooling down, ground them in a food processor until fine.) The recommended ratio of peanut powder, sugar, and sesame is 1:1:0.5, but you can also adjust this ratio to your own taste.

It can also be rolled with black sesame powder for a different taste!



這款可說是懷舊甜品的經典之作,(如果閣下是生長於香港但未曾品嘗過,証明你很年輕! : ))

因不能預先做好,就算香港的甜品店都很少有,更不要提在美國了。所以想食都是自己動手做吧!

(很多人誤以為這是湯丸的一種,但湯丸是有內餡及食用時有"湯"的。)

用來做沾料的花生粉可買現成或自做(將無衣花生用白鑊炒香,放涼後壓碎或用食物處理器打碎成粉狀便可)。沾料的花生粉、糖、芝麻的比例是1:1:0.5

花生粉也可改用黑芝麻粉啊!

食譜參考:香港地道小食:甜品、糖水系列,中華廚藝學院



Ingredients to make about 24 small rice balls, about half an inch in diameter:

100g glutinous rice flour 糯米粉
2 tsp corn oil 粟米油
16g vegetable shortening 固體菜油
1 tsp cornstarch 粟米粉
1 tsp egg white 蛋白
69g-75g/0.3 cup water 水

Brown sugar syrup 黃金糖水:
one block brown sugar 片糖
one cup water 水

Coating 沾料
peanut powder 花生粉
sesame, roasted 炒香芝麻
sugar 糖

1) Mix flour, cornstarch, oil, shortening and egg white in a bowl.
2) Mix in the water in three additions. Knead after each addition. You should have a soft dough which does not stick to your hand.
3) Cover with plastic wrap for 5 minutes to let the flour absorb moisture.
4) Divide the dough into small balls, about half an inch in diameter.


5) Fill a pot with water and bring it to a rolling boil.
6) In another bowl, add brown sugar and water. Let it boil and remove from heat. Set aside.
7) Put the dough balls in the boiling water and let them cook until they float to the surface. It will take a few minutes. No need to stir.


8) Remove from water and put in the syrup. Let them soak for a few minutes. (No need to put this on heat while the balls are soaking.)


9) Remove the balls and roll them into the peanut, sugar, and sesame coating mixture. Serve immediately.



Note: the amount of water used in making the dough is for your reference only because different brands of glutinous flour have different water absorption properties. Your goal is to have a soft dough that doesn't stick to your hand.

1) 大碗內放糯米粉、粟米粉、油、固體菜油及蛋白,攪拌。
2) 水分三次加入,直至麵團軟綿不黏手即成。
3) 蓋上保鮮紙,靜待五分鐘讓麵團吸收水份。
4) 將麵團分成小份,搓圓成糖不甩丸子。
5) 煲水至大滾,放丸子,不需攪拌,煮約三、四分鐘至浮面。
6) 用另一鍋煮片糖水。糖溶離火。撈起糖不甩放入糖水浸幾分鐘。
7) 撈起放入沾料便成。


注意事項:開粉用的水用量只供參考,因不同產地及牌子的糯米粉吸水能力都不同,只要麵團感覺軟綿、不粘手便成。



Monday, May 2, 2016

The Best and Easiest Ma Lai Gao 最好味及易做的馬拉糕


This is my third update of some of the older recipes/posts (the other two are: Pineapple Cake/PastryTurnip Cake). The old recipe uses an aged dough, which takes a long time and a lot of patience. This new one is a lot simpler to make and does not require lye while the result is still soft and fluffy.

隨著鳳梨酥 及 羅蔔糕 食譜的更新,今次輪到馬拉糕了。舊的食譜 用麵種做,比較費時,這個新食譜比較簡單及不須加鹼水,也一樣鬆軟可口。

Recipe reference: 香港地道小食:麵食、糕點及特色小吃系列,中華廚藝學院

Ingredients to make an 8 inch cake:

112g cake flour 低筋麵粉
112g evaporated milk 花奶
3 large eggs 大蛋
112g sugar 糖
28g vegetable oil 菜油
3g instant yeast 酵母
20g custard powder 吉士粉
5g baking powder 泡打粉
8g whole milk powder 全脂奶粉
1/2 tsp vanilla extract 雲呢哪香油
1/2 tsp molasses 糖漿/糖蜜


1) In a mixing bowl, combine sugar and flour. Add yeast, baking powder, custard powder and milk powder. Whisk to mix.
2) Add evaporated milk, vanilla extract and the eggs. Whisk to combine.
3) Add molasses and oil. Whisk to make a smooth batter.
4) Put the batter in a warm spot (77-80F) and let it rise for 2 hours.
5) Prepare a steamer and line a pan with parchment paper.


6) After two hours of fermentation, the batter should have visible little bubbles. Pour the batter into the prepared pan and steam for 25 minutes.


7) Insert a toothpick in the middle of the cake to make sure it is cook through. Remove from the steamer and let it cool down on a rack. Serve warm.


Note: 
1) Adjust the fermentation time if the room is colder or warmer than 77F, longer time if cooler and shorter time if warmer. The correct fermentation temperature is critical.
2) The addition of molasses is for a darker color of the cake. It is optional.



1) 糖及低筋麵粉放大碗內,加入酵母、泡打粉、吉士粉及奶粉,攪勻。
2) 加入淡奶,攪勻。
3) 加蛋攪勻至蛋糊幼滑,無粉粒。
4) 加油、雲呢哪香油及糖漿,攪勻後放溫暖處(77-80F)發酵兩小時。
5) 蛋糊倒入鋪了紙的糕盤,大火蒸廿五分鐘至熟。

注意事項:
1) 發酵的溫度很重要,是成敗的關鍵。
2) 加入糖漿/糖蜜主要是讓顏色深一點。




Monday, April 18, 2016

Hong Kong Style Vegetarian Lo Mei 港式齋鹵味


This is one of the most popular street foods in Hong Kong. Vegetarian sweet and sour pork, curry chicken, BBQ pork....the list is quite long. I am always amazed how they are made vegetarian but taste more authentic than the real meat!!

Even though Southern California is home to the largest Asian population in the US, it is a big disappointment that I cannot find this kind of vegetarian lo mei in Chinese restaurants. If you do know where I can get this, though, let me know!

Fortunately, it is very easy to DIY. Many Chinese vegetarian dishes are made with soy product or these fried gluten balls. The ones I used are available in Chinese markets.


Recipe reference: 香港地道小食:蒸、煮、炒系列,中華廚藝學院

Sweet and Sour Lo Mei 甜酸齋鹵味

100g fried gluten ball 油麵筋
37g/2 tbsp ketchup 茄汁
120g/0.5 cup vinegar 白醋
120g sugar 糖
0.5 tsp salt 鹽
1 cup water 水*
red food color, optional 紅色食物色素,隨意


1) Bring a big pot of water to a boil. Blanch the fried gluten balls briefly. They will float on the surface, so use a slotted spatula to submerge them into the water. Drain well.
2) In a saucepan, add the seasoning and heat until it boils.
3) Put the gluten in and cook in medium heat for about 10-15 minutes or until the sauce has reduced by at least half.
4) Remove from heat and let it stand for at least half an hour so it can absorb the sauce. It can be refrigerated, but serve at room temperature.

*Note: the amount of water in the sauce can be adjusted. Other flavors, like curry and oyster sauce, can be made after the gluten balls are blanched.


curry lo mei 咖喱齋鹵味

1) 燒一大鍋水至滾,放入麵筋球出水、去油,盛起。
2) 所有調味料放另一鍋內,煮滾後放入麵筋,用中火煮約十至十五分鐘,汁差不多收乾便成。
3) 待涼至少三十分鐘,待其入味後,可放雪櫃,室溫食用。

*汁料用的水份可適量調教,其他如咖喱或蠔油汁也是很受歡迎。





Tuesday, March 22, 2016

The Best Pineapple Cake/Pastry 最好味的鳳梨酥



After posting the the Best Turnip Cake, I feel the need to update my old pineapple pastry recipe as well. Pineapple pastry is one of my blog's most popular posts. It has been quoted and used to compare with other bloggers' recipes by Zoe from Bake for Happy Kids. I admire her spirit to search the best and not settle for mediocrity.

How does this new recipe different from the old one? By having more egg in this new version, it basically produces a crust which brown more nicely than the old one. The higher percentage of milk powder contributes to a richer crust as well.

As for the filling, I think what people dread most is the time it takes to cook the pineapple to a thick paste. It is a real test of your patience! Continue reading below as I show you how to cut down the cooking time.


Thursday, March 17, 2016

Updated Library Cooking Programs 免費圖書館烹飪節目更新



Go to www.colapublib.org for locations of different libraries.

Please note that there are a few programs which are on weekdays. The list will be updated periodically.

Date
Library
Topic
April 9
Saturday 2pm
Artesia
Street Foods of Hong Kong: 
Steamed rice cake in a bowl, HK Egg Waffle
香港街頭小食:
缽仔糕、雞蛋仔
April 21
Thursday 4:30pm
Chet Holifield,
Montebello
Char Siu/BBQ Pork
叉燒

April 30
Saturday 2pm
Rosemead
Street Foods of Hong Kong: 
HK Egg Waffle, Tofu Pudding, Curry fish ball
香港街頭小食:
雞蛋仔、豆腐花、咖喱魚蛋

May 11
Wednesday 6pm
Sunkist Library,
La Puente
Bo Law Bao/Pineapple Bun
菠蘿包
May 14
Saturday 2pm
West Covina
Street Foods of Hong Kong
Black Sesame roll, HK Egg Waffle
香港街頭小食:黑芝麻卷、雞蛋仔
May 18
Wednesday 4:30pm
Chet Holifield Library,
Montebello
Char Siu/BBQ Pork
南乳叉燒

May 21
Saturday 2pm
Sorensen Library, Whittier
Char Siu/BBQ Pork, Egg Tart
叉燒、蛋撻
May 25
Wednesday 6pm
Sunkist Library
La Puente
Snowy Mooncake
冰皮月餅
June 4
Saturday 2pm
Charter Oak Library
Covina
Street Foods of Hong Kong: 
Steamed rice cake in a bowl
 香港街頭小食: 缽仔糕
June 25
Saturday 2pm
Baldwin Park
Street Foods of Hong Kong: 
Vegetarian Lo Mei, Steamed rice cake in a bowl
香港街頭小食:
齋鹵味、缽仔糕
July 9
Saturday 2pm
Live Oak Library,
Arcadia
Street Foods of Hong Kong: 
Vegetarian Lo Mei, Steamed rice cake in a bowl
香港街頭小食:
齋鹵味、缽仔糕
July 23
Saturday 2pm
Walnut
Street Foods of Hong Kong:
HK Egg Waffle, Tofu Pudding
香港街頭小食:
雞蛋仔、豆腐花





Saturday, March 5, 2016

Hand Made Egg Roll 香脆手工蛋卷


Making egg rolls has been on my to-do list for quite some time. It is a very straightforward recipe, using only butter, egg, sugar, and flour. They just need to be blended together with a handheld mixer for a few minutes and the batter is ready to be cooked. But it does need a special pan that can be flipped to cook both sides. I tried different recipes and this one is the best, full of egg flavor and with a pleasantly crunchy texture.

Wednesday, February 17, 2016

The Best Turnip Cake 最好味的蘿蔔糕



I have been using the same recipe to make turnip cake since high school... It's been a very long time, and I thought it was the best, that is, until I tried this recipe.

Basically, how this recipe is different from my old one is it includes two more types of flour in addition to rice flour--wheat starch and potato starch. It gives the cake a far better texture, making it softer and lighter.

Another way it is different is the way the turnip is prepared. I used to use a food processor to grate it. If you don't have a food processor or if you dread hand-grating a whole turnip, try cutting the turnip into strips. Not only does it save work and time, it provides a very good texture as you bite into the pudding. 

Simply put, this is a wonderful recipe!

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!


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.


Tuesday, December 29, 2015

2016 Library Cooking Programs




Go to this link for address of each library.

Date
Library
Topic
1) January 23
Saturday 2pm
Rosemead
Custard Mooncake
奶皇月餅
2) February 6
Saturday 2pm
Artesia
Red Bean Pastry
紅豆酥
3) February 11
Thursday 6pm
South El Monte
Pineapple Pastry
鳳梨酥
4) February 13
Saturday 2pm
Carson
Chinese cooking: Pearl Shrimp Ball and Wife Cake 珍珠蝦球、老婆餅
5) February 27
Saturday 2pm
El Monte
Street Foods of Hong Kong
香港街頭小食:香蕉糕、手工蛋卷
6) March 5
Saturday 1pm
Hollydale,
South Gate
Street Foods of Hong Kong
香港街頭小食:: 缽仔糕、雞蛋仔
7) March 12
Saturday 2pm
Bell Gardens
Street Foods of Hong Kong
香港街頭小食:碗仔翅、香蕉糕
8) March 26
Saturday 2pm
Clifton M.Brakensiek, Bellflower
Char Siu/BBQ Pork and Custard Mooncake
叉燒、奶皇月餅
9) April 9
Saturday 2pm
Artesia
Street Foods of Hong Kong: Steamed cake in a bow, HK Egg Waffle
香港街頭小食: 缽仔糕、雞蛋仔
10) April 21
Thursday 4:30pm
Chet Holifield,
Montebello
Char Siu/BBQ Pork
叉燒

11) April 30
Saturday 2pm
Rosemead
Street Foods of Hong Kong: HK Egg Waffle, Tofu Pudding, Curry fish ball
香港街頭小食:雞蛋仔、豆腐花、咖喱魚蛋

12) May 11
Wednesday 6pm
Sunkist Library,
La Puente
Bo Law Bun/Pineapple Bun
菠蘿包
13) May 14
Saturday 2pm
West Covina
Street Foods of Hong Kong: Black Sesame roll, HK Egg Waffle
香港街頭小食:黑芝麻卷、雞蛋仔
14) May 18
Wednesday 4:30pm
Chet Holifield,
Montebello
Street Foods of Hong Kong
香港街頭小食

15) May 21
Saturday 2pm
Sorensen Library, Whittier
Char Siu/BBQ Pork, Egg Tart
叉燒、蛋撻
16) May 25
Wednesday 6pm
Sunkist Library
La Puente
Snowy Mooncake
冰皮月餅





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