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.

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!

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!

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.

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

Debut of a New Program

I am happy to announce the launching of my new library program: custard mooncake. Please join me this Saturday at 11am in Hacienda Heights Library . If you miss this one, no problem. There will be another one in Rosemead Library on January 23, 2pm.

Recipe and free samples will be served. See you there!

Kabocha Squash Spice Cake (no added sugar) 日本南瓜蛋糕 (無添加白糖)

Kabocha is a variety of pumpkin which originates from Japan and can be found commonly in many Asian supermarkets. It is small and more meaty compared to other huge pumpkins. The flesh is creamy and sweet which makes it good for pairing with savory dishes like steamed spareribs or making desserts. The skin is also soft and edible after steaming or cooking.

In addition to the sweetness of the kabocha, this cake is also sweetened with Medjool dates. The dates give the cake a natural sweetness. Vegetable oil is used instead of butter, which makes it as healthy as ever.

This may be a good choice for your pumpkin pie alternative this season!

Japanese Black Sesame Cheesecake with Tofu (No Bake) 日式黑芝麻豆腐芝士餅 (免焗)

People always ask me this question: How do you keep your weight under control with all the yummy desserts and breads you make? I usually will reply with a big smile : )) It is a secret!

Actually, there is no secret to keep a healthy weight while enjoying the foods you like. Recently I read a cookbook on Japanese desserts. The author claimed that she lost a total of 80 pounds while eating Japanese desserts using the recipes in the book over a period of 7 years. And the fact that she is an Italian, not Japanese, made me want to find out more. Of course, eating just any dessert would not make you lose weight. But eating the right kind of desserts--not excessively sweet, not too high in calories, and eating them in moderation--can satisfy your cravings without making you put on some extra pounds.

More Library Cooking Programs 更多免費圖書館烹飪示範

Below is the line up of open-to-the-public Los Angeles county library cooking programs for the rest of 2015 and 2016:

Pork Sung Roll 肉鬆麵包卷

I called it the Taiwanese version of cinnamon roll. Instead of using sugary filling and glaze, it is replaced by pork sung and topped with shredded cheese. Any type of bread dough, like tong zhong, whole wheat or all white, etc, could be used. Perfect option for those who prefer savory instead of sweet bread.