Roast Pork Belly with Air Fryer 氣炸鍋燒腩仔

I have tried different recipes and ways to make roast pork but so far this is the most trusted, reproducible and satisfactory recipe. It takes a little planning but very little hands-on time. Using an air fryer produces crispy skin every time and there is less mess to clean up as compared to a regular oven.

Chinese Pork Jerky with Fruity Flavor 果汁豬肉乾

I am a big fan of jerky. It is a great snack to have while watching TV or to serve in a party. However, instead of American store-bought flavors I more particularly like jerky styled after Chinese flavors. It is more juicy and flavorful. The last time I visited Hong Kong, I had a great time satisfying my appetite! Too bad meat products are prohibited from entering or leaving the country, or otherwise I would have filled up my bags with them.

Here in America, you can only buy jerky that is made in this country. Those Chinese brands that you see in Asian grocery stores most likely are not made overseas.

Making it at home is far simpler than you would expect, with a low failure rate. You can easily choose a flavor you like without adding sodium nitrate or any preservatives!

Dual Color Dumplings 雙色蒸餃

This is the second post on the dim sum series. Click here for the other post.

These little dumplings are also known as pomegranate dumplings because their shapes are like little pomegranate. I love the transparent wrapper with crisp green color which is made from the juice of spinach, all natural. 

Steamed Char Siu Bao 蠔皇叉燒包

Happy New Year to all my blog readers!

As this blog approaches its fourth year, I would like to start a new series. This is the first post on the dim sum series, with more to follow. Stay tuned.

Every time I go to a dim sum restaurant, char siu bao (BBQ pork bun) is one of my must-have dishes. Inside the white, fluffy, and sweet bao is char siu with oyster sauce. It is so easy to gobble one down in less than a minute. Believe it or not, I have been trying to make a decent char siu bao on and off for more than three years.

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.

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.

Pig Ear Terrine 豬耳凍

I was a little bit surprised when I read the newspaper last Saturday. In the food section, it featured a recipe and article about a dish using pig's ear. As with recipes including chicken feet, dishes with pig's ear is not popular among Americans. However, it may not be too foreign to you if you are a descendant of Asia. (My American born kids love to have chicken feet, pig ear, tongue, stomach and beef tripe.)

Slow Baked Pork Baby Back Ribs 香焗豬肋排骨

"If you cook, your family will eat dinner together.

If you cook, you will naturally have a more sustainable household.

If you cook, you'll set a lifelong example for your children.

If you cook, you'll understand what goes into food and eat more healthily.

If you cook, you'll make your home an important place in your life.

If you cook, you'll make others happy.

If you cook, people will remember you."

                                                              ~Amanda Hesser & Merrill Stubbs

Baked Char Siu Bao 焗叉燒包

Baked Char Siu Bao

Every time I make char siu, usually I make more so that there will be leftover for char siu bao. My hubby likes savory bao more than sweet bun. It is very good to have it for breakfast or afternoon snack. I made whole wheat tang zhong with flax seed as the dough to add more nutritional values.

Roasted Pork Belly 脆皮燒煵肉

This is by far the most favorite meat dish of my family, comparable to char siu or BBQ pork. We ususally have it at least two times a month. The marinade is more simple than char siu, but you have to pay close attention when it is in the oven. There will be a lot of smoke due to the melting of fat from the pork belly. Make sure your vent hood is on or open the kitchen windows.

BBQ Pork/Char Siu 南乳叉燒

Char Siu with Red Sauce

I love it when the supermarket has pork butt for sale. It means we can have homemade char siu. It is important not to use the part of pork that is too lean; otherwise it will get very tough. Pork shoulder or butt is ideal since it has some, not too much, fat in between the lean meat.