Friday, August 3, 2018

How to Make Salted Egg (Yolk Only) 淨咸蛋黃做法

Beginning this project, I was doubtful if it would work the way I saw in the pictures, if the salted egg yolks would turn out to be round, solid, yet slightly oozy. But after doing it myself, I am convinced. It is indeed an ingenious way to make salted egg yolks, without the egg whites or using the whole egg method. I have been making my own salty egg for a long time since the import is prohibited by the FDA (only cooked salty eggs can be imported to the US). But most of the time, only the egg yolks are used, like in mooncakes or other bakery products.

There is not really a recipe for it, meaning the quantity of the ingredients is arbitrary, not like in baking. It is the "how" which matters. The salt can be reused.

salt, fine or coarse, lots of it 鹽,粗幼偕可
eggs, preferably duck, but chicken is fine 蛋,雞或鴨蛋偕可
five spice powder 五香粉
white pepper, ground 白胡椒粉
a bowl or a deep dish

1) Mix salt with about half a teaspoon of five spice powder and white pepper. Save a few tablespoons of this mixture in another bowl. Fill your deep dish or bowl to at least three quarters of the way up with the rest of the salt mixture.

2) Put a little water into the salt to make it a wet, sandy texture. Level the mixture with the back of a spoon.
3) Using the pointed end of an egg to make as many indentations into the wet salt as you have eggs.
4) Separate the egg yolks from the whites (You can save the white for other uses). Carefully put a egg yolk onto each hole, without breaking the yolk.
5) Cover the yolks with the rest of the salt mixture.

6) Let it sit undisturbed for 24 hours at room temperature.
7) After 24 hours, use a spoon to scoop up the solid yolks. Carefully wash off the excess salt.

8) Steam for 5 minutes.

Reference: recipe 01

Tuesday, June 12, 2018

Black Forest Tart (No Bake) 黑森林撻 (免焗)

This is a nice summer-friendly, no-bake variation of the traditional black forest cake. I used dark chocolate mousse as the filling and dark sweet cherries. Use the finest chocolate for best flavor. Both homemade or store bought tart crusts do not require baking, so it is a superb dessert for hot summer days. If you keep the tart in the freezer and eat it frozen, the texture of the chocolate mousse becomes almost like ice cream.

Special note about silky and smooth chocolate mousse: the temperatures of the three different mixtures--egg, melted chocolate and whipped cream--have to be very close, if not the same. If the chocolate or egg mixture is too warm, the whipped cream will deflate, resulting with a dense mousse. If the cream is too cold, the chocolate will seize into flecks, making the mousse grainy.

Ingredients for a 9" tart

One 15 oz dark pitted sweet cherries (Oregon)
(double it if you prefer that every inch has a cherry)

8 oz Graham crackers, crushed to powder
70g unsalted butter, melted
2 tbsp dark chocolate chips (optional)

Chocolate Mousse:
84g sugar
24g water

80g yolk
34g whole egg

232g dark chocolate 64%
332 heavy cream

Tart Crust:

Melt butter (with chocolate chips if using). Add to the crushed crackers. Mix well. Press into the bottom and sides of a 9" springform pan. Refrigerate or freeze until firm.

Dark Chocolate Mousse Filling:

1)  Heat water with sugar in a small pot until it boils, and let it boil for a minute. Beat the whole egg and the yolks with a hand held mixer while the water is boiling. Pour the hot syrup into the egg with the beater still on. Continue beating until the volume doubles and a ribbon forms when the beater is lifted.
2)  Melt the chocolate in a microwave and stir until all the chocolate is melted. Let it cool to room temperature.
3)  Whip the heavy cream to SOFT peaks.

4) Scoop half of the whipped cream and fold into the egg mixture until blended.
5) Scoop the rest of the whipped cream and fold into the melted chocolate until blended.

6) Combine the two mixtures (steps 4 & 5) and fold gently until homogenous. The mixture should be light, smooth and silky.

Tart Assembly:

Arrange cherries on the bottom of the tart. Pour the mousse on top and level with a spatula. Refrigerate for a few hours or overnight. It can be frozen for longer storage.

Saturday, May 5, 2018

Sprouted Wheat Pancake 發芽麵粉班戟

What is sprouted flour?
Sprouted flour is milled using sprouted wheat. By soaking wheat kernels in water, it will germinate and sprout because it is the seed of the wheat plant. Under the right conditions, the wheat kernels will grow into a wheat plant, but this process is stopped in order for us to have sprouted flour. The sprouted wheat is dried, then ground into flour.

What is the difference between using sprouted flour vs non-sprouted flour (regular wheat flour)?
Sprouted flour is tastier, more nutritious, and easier to digest. When a seed germinates, the enzymes start turning it into a growing organism. Hence the nutritional value increases.

It makes this pancake more nutty, tender with melt-in-your-mouth feel. Other than using it to make pancake, it can substitute with other whole wheat flour recipe.

Give it a try and you'll love it!

Sunday, April 15, 2018

Sourdough Rye Bread 裸麥包

It is amazing how four simple ingredients--flour, water, yeast and salt (plus time and patience)--can produce such a nutritious and flavorful food that human beings have consumed since thousands of years ago.

This is my first time using rye to make bread. Rye is very different from wheat. Although rye flour has similar gluten producing proteins, there is virtually no gluten formation. It has more bran, mineral, fiber, soluble sugars, pentosans, and amylase enzymes than wheat flour. All these differences make baking with rye a bit challenging. In particular, amylase will cause the bread crumb to have more of a gummy texture in a process called "starch attack" (I am not going to go into details here. For more information, read Hamelman's book, Bread, p40-42)

Tuesday, March 20, 2018

Oatmeal Bread (No Knead Method) 燕麥麵包(免揉)

"Most bread produced in factory bakeries in the industrialized world is made without the critical step of fermentation.....Dough conditioners, flavorings, processing aids, gums, fats and additives are used in an attempt to save one precious thing, TIME....They mix, shape, and bake a loaf in less than an hour. A baker using traditional methods and actual fermentation may take up to 72 hours."  by Martin Philip, head baker of King Arthur Flour, "Breaking Bread" (emphasis added).

Thursday, February 22, 2018

Crispy Fish Skin with Salted Egg Yolk 香脆金沙魚皮

If you follow my blog, you would notice that I like snacks, appetizers or small bites food a lot. This is another good one that is very popular in Asia. It is not difficult nor complicated to make if you could get fried fish skin from local restaurant or store.

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 (
2018 Library Cooking Program Lineup
For more details, visit:

Date and Time
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
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
1/31/18 Wednesday 6 pm
Gold Fish Nian Gao
2/3/18 Saturday 2 pm
Street Foods of Hong Kong:
Vegetarian Lo Mei, Banana roll
2/10/18 Saturday
3 pm
San Dimas
Street Foods of Hong Kong:
Egg Waffle, Pork Jerky
2/17/18 Saturday
2 pm
La Canada Flintridge
BBQ Pork, Pineapple Bun
2/24/18 Saturday
2 pm
Clifton M. Brakensiek
BBQ Pork, Pineapple Bun
3/17/18 Saturday
2 pm
Angelo M. Iacoboni
BBQ Pork, Egg Waffle
3/24/18 Saturday
1 pm
Anthony Quinn
BBQ Pork, Pineapple Bun, Milk Tea
4/7/18 Saturday
3 pm
Hermosa Beach
Street Foods of Hong Kong:
Vegetarian Lo Mei, Steamed rice cake
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
5/21/18 Monday
6 pm
Pico Rivera
Street Foods of Hong Kong:
Egg Waffle 雞蛋仔
5/26/18 Saturday
2 pm
BBQ Pork, Pineapple Bun
6/2/18 Saturday
2 pm
BBQ Pork, Pineapple Bun
6/9/18 Saturday
2 pm
Street Foods of Hong Kong:
Vegetarian Lo Mei, Banana roll, Tofu
6/16/18 Saturday
1 pm
Street Foods of Hong Kong:
Vegetarian Lo Mei, Steamed rice cake
6/23/18 Saturday
1 pm
BBQ Pork, Pineapple Bun

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.

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