What Do I Want You To Know Before You Read My Recipes?

When I cook, I don’t always follow the recipes. Well, maybe the first time I will. Then after that I will adjust the cooking to how I want it to be. I always tell my friends cook however they want, after all they’re the ones eating the food. Here I am showing you the most frequently used spices/sauces for my cooking. Also the measuring cups and spoons.

1 cup =240ml

1 tbsp =15ml

1teasp =5ml

我做飯時不一定照搬食譜。好吧,也許第一次会。之後,我會按我想要的調整。我總是告訴我的朋友們做飯要按你的喜好对烹煮方式和食材食进行調整,畢竟要吃的人是你自己。我這裡顯示的是我最常使用的调味料/醬料。此外还有我用的杯子和勺子。
1 杯 = 240 毫升
1 湯匙 = 15 毫升
1茶勺 = 5 毫升
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Congee with Preserved Egg And Pork/皮蛋瘦肉粥

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This is Cantonese Congee, Cantonese like their congee to cook until you can’t see the grain any more, usually takes hours. I found it online how to cook congee fast but still delicious. And I tried it this morning and it turned out good.  The secret is to freeze the rice in the freezer over night.

Short grain rice 1 cup

Thin sliced pork 1/2 cup

Preserved egg 2

Ginger 2-3 slices(thin strips)

water 8 cups

Wash the rice and soak in water for 30 minutes, then put the rice in the freezer overnight. Marinate the pork with salt, cooking wine, white pepper and 1 tbsp of corn starch and mix well.

The next day, add the rice and ginger to the water and cook until the whole thing is boiling, then continue to cook with medium heat for 10-15 minutes.

Add preserved egg (cut into small pieces) and thin sliced pork to the congee and continue to cook for 2 minutes. Turn the heat off and add some salt and white pepper to the taste. You can garnish it with some peanuts and scallion.

Tips:

This is the basic way of cooking it, if you want it to be fancier, you can use broth instead of water. You can adjust the water amount according to your own preferences. Cooking time is also adjustable, some people do not want the congee to be too mushy.

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這是粵式粥,廣東人喜歡他們的粥煮到你再也看不到飯粒了爲止,通常需要幾個小時。我在網上看到如何煮粥快但仍然美味。今天早上我試了試結果還不錯。 秘密是把大米冷凍在冰箱裡過夜。

短粒米 1 杯

薄豬肉片 1/2 杯

皮蛋2個

生薑 2-3 片(切絲)

水 8 杯

洗米后在水中浸泡30分鐘,然後將大米放入冰箱的冷凍過夜。用鹽、白酒、白胡椒粉和1湯匙玉米澱粉醃制豬肉攪拌均勻。

第二天將米和生薑加入水中煮沸騰,然後繼續用中火煮10-15分鐘。

將皮蛋(切成小塊)和薄片豬肉加入粥中繼續煮2分鐘。把火關掉,加入一些鹽和白胡椒調味道, 可以加點花生碎和葱。

 

這是烹飪它的基本方法, 如果你想它更好吃, 你可以用高湯代替水。您可以根據自己的喜好調整水量。烹飪時間也是可調的有些人不希望粥太軟爛。

 

Pineapple Shrimps/鳳梨蝦

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Mayonnaise 3tbsps

Jumbo Shrimp 8 pieces

Pineapple 1 cup

Red onion a few pieces for garnish

Green bell pepper a few pieces for garnish

Lime 1/2

Salt a pinch

Cut the back of the shrimp open and clean the vein, marinate the shrimp with salt and rice cooking wine and a little bit of white pepper for 30 minutes.

In a small bowl, mix together Mayonnaise, lime juice and salt.

Wrap the shrimps with some sweet potato starch, deep fry in hot oil for 45 seconds ( adjust the time according to the size of your shrimp, don’t over cook shrimp)

After take the shrimps out of oil, add green pepper and red onion to the oil and take them out right away.

In the same cooking pan, pour all the oil to a separated container, then add everything to the pan and mix well.

蛋黃醬3 湯匙

大蝦 8 只

鳳梨 1 杯

紅洋蔥幾片裝飾

青椒幾片裝飾

青檸檬 1/2個

鹽一小撮

切開蝦的背面,清理掉蝦綫,用鹽和米酒加一點點白胡椒醃蝦30分鐘。

在一個小碗裡,將蛋黃醬,青檸檬汁和鹽混合在一起。

用一些紅薯澱粉將蝦包裹一下,在熱油中炸45秒(根據蝦的大小調整時間,不要過度炸蝦)

把蝦從油中拿出來後,加入青椒和紅洋蔥到油中,然後馬上把它們拿出來。

將鍋中的油倒出來,然後將所有的東西都倒入鍋中攪拌均勻。

 

Skate Fish Wing With Preserved Mustard leaves/糟菜魟魚

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Preserved Chinese mustard leaves 75g

Skate fish wing 2 lbs

Light soy sauce 2 tbsps

Vegetarian oyster sauce 1 tbsp

Sugar 1.5 tsps

Cooking wine 1 tbsp

Chicken bouillon 1/3 tsp

Ginger 4 slices

Scallion 1

Cut Skate fish wing into big chunks, blanch the fish in boiling water for 30 seconds.

Add 1tbsp oil to a skillet, heat it up a little then add white part of scallion, mustard leaves and ginger to the oil and saute for a minute.

Add 2/3 cup water and cooking wine to the skillet, then the fish. (don’t stir too hard because this fish is easily break apart). Cook with high heat and a lid on for 2 minutes, then turn the heat to medium low and continue to cook for about 9 minutes.

Add the chicken bouillon and green part of scallion to the fish.

Notes:

This fish’s meat is really tender and firm and best of all it is not fishy at all; its bones/cartilage are big and brittle, very safe to eat. The price of it is unbelievably good, I had once got it for $0.99 per pound. Make sure you ask the people work in the fish market to peel the skin off for you.

糟菜 75g

2 磅

生抽 2 湯匙

素蠔油 1 湯匙

糖 1.5 茶匙

料酒 1 茶匙

雞粉 1/3 茶匙

生薑 4 片

葱 1條

把魚切成大塊,在沸水中煮30秒。

加入1 湯匙油到一個個鍋裏,加熱一點,然後加入蔥白,糟菜和薑到油裏炒一分鐘。

加入2/3杯水和料酒到鍋裏然後加入魚。(小心攪拌,因為這種魚很容易碎)。用大火加蓋煮2分鐘,然後將火調低,繼續煮約9分鐘。

在魚中加入雞肉和蔥綠部分。

注意事項:

這種魚的肉很嫩,一點也不腥;它的軟骨又大又脆,吃起來很安全。它的價格又難以置信的便宜,我曾經買過每磅0.99美元。最好在買的時候叫他們幫忙去皮,那個皮很難剝。

 

Thai Mango Sticky Rice/泰國芒果糯米飯

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Last year when I first tried Thai mango sticky rice I was so amazed by this dish, I wanted to make it myself, but after I came back home I totally forgot about it until last night I saw the dish online again. I have all the ingredients at home, so I made it this morning.

Sticky sweet rice 1 cup

Coconut milk 1can (13.5oz.)

Sugar 4 tbsps

Mango 1

Salt 2 pinches

If you have a rice cooker at home, then this is super easy. If you don’t have one, it will be more steps but you can still do it.

With rice cooker:

Wash rice then pour all the rice to the rice cooker, add 2/3 of coconut milk and 2tbsps sugar to the it then close the lid cook it under the sweet rice setting.

Pour the rest of coconut milk in a small sauce pan, add the rest sugar and salt then bring it to boil. Add a little bit of starch water to thicken the sauce up. Cover it up and set aside.

When rice is ready, serve the rice with the sauce on the top and some mango slices or mango chunks on the side. I added some black sesame seeks to garnish it.

Without a rice cooker:

First you need to soak the rice in the water overnight then steam it over the boiling water for 15 minutes.

Bring all the coconut milk to boil, then add 2/3 of coconut milk and 2tbsps sugar to the rice while the rice is still hot, stir until mixed.

Cover the rice with a lid and leave it for 20 minutes or until all the coconut milk is absorbed by the rice.

Meanwhile add the rest sugar and salt to the rest of coconut milk. Add a little bit of starch water to thicken the sauce up. Cover it up and set aside.

When rice is ready, serve the rice with the sauce on the top and some mango slices or mango chunks on the side. I added some black sesame seeks to garnish it.

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去年當我第一次嘗試泰國芒果糯米飯的時候, 我對這道菜感覺是驚爲天人, 我想自己回家也要做一下, 但回家後我完全忘了, 直到昨晚我又在網上看到了這道菜。我家裡有所有的食材, 所以今天早上就做了。

糯米飯1杯

椰奶1罐 (13.5 盎司)

糖 4 湯匙

芒果1 個

鹽2小捏

如果你家裡有電飯煲, 做這道甜點就超級容易了。如果你沒有, 那麽步驟會多一點, 但你仍然可以做到。

有電飯煲:

將米洗乾淨倒入電飯煲裏, 加入 2/3椰奶和2湯匙糖, 然後設置糯米蓋上蓋上煮熟。

把剩下的椰奶倒在一個小鍋裡, 加入剩下的糖和鹽, 然後煮開。加入一點澱粉水使醬汁變濃稠。把它蓋起來, 放在一邊。

糯米煮熟后, 把上面的醬汁淋在飯上面加一些芒果片或芒果塊就可以吃了。我加了一些黑芝麻裝飾它。

沒有電飯煲:

首先, 你需要把米浸泡在水中過夜, 然後隔滾水蒸 1 5分鐘到熟。

把所有的椰奶倒到一小鍋裏煮開, 然後在糯米飯還熱的時候加入 2/3 椰奶和2湯匙糖, , 攪拌至混合。

在米飯上蓋上蓋子, 放 20分鐘, 或者直到所有的椰奶都被米飯吸收。

同時將剩下的糖和鹽加入到剩下的椰奶中加入一點澱粉水將其煮開, 使醬汁變濃稠。把它蓋起來, 放在一邊。

糯米煮熟后, 把上面的醬汁淋在飯上面加一些芒果片或芒果塊就可以吃了。我加了一些黑芝麻裝飾它。

Fruit Jello/水果果凍

I bought a lot of mango recently, so I need to come up with some more ways of eating them. I found out I have a bag of Agar-agar powder at home so I decided to make fruit jello for mother’s day dessert. This tastes much better than store bought jello, very fruity!!! Most importantly you can adjust the sugar according to your own preferences. The ratio of agar-agar powder to the water/juice/puree is 1gram : 120 gram. You can use other kind of juice, fruit to make this.

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Mango layer

  • Mango puree 260g
  • Water 220g
  • Sugar 2 tbsps
  • Agar-agar powder 4g

Strawberry layer

  • Strawberry puree 120g
  • water 240g
  • sugar 4tbsp
  • Agar-agar powder 3g

Coconut layer

  • Coconut milk 200g
  • Water 160g
  • Sugar 4tbsp
  • Agar-agar powder 3g

Add agar-agar powder and sugar to the cold water and bring it to boil, while cooking stir the mixture constantly.

Turn the heat off and let it cool down a bit to warm temperature.

Add the mixture to the mango puree and mix well.

Pour it to a container (I used a square glass one)

Leave it in the refrigerator for 15-20 minutes.

Repeat the above steps for strawberry layer, then pour it over the mango layer. leave it in the refrigerator for 15 minutes.

Repeat the same for coconut layer.

I added some Mango chunks to the mango layer, but you don’t have too. I just want to use more mango.

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Agar Agar Powder Asian Food Desserts Vegetable Dietary Fiber For Vegans 25 g.

 

芒果層

芒果泥260 克
水220克
糖 2 湯匙
燕菜精4克

草莓層

草莓泥120克
水240克
糖4湯匙
燕菜精3克

椰奶層

椰奶200克
水 160 克
糖4湯匙
燕菜精3克

加入燕菜精和糖到冷水中開火煮開, 同時要不斷攪伴。

煮開后把火關掉, 讓它冷卻一點。

將混合物加入芒果泥中, 攪拌均勻。

把它倒到一個容器裡 (我用了一個方形的玻璃容器)

把它放在冰箱裡15-20分鐘。

草莓層也是重複上述步驟, 做好晾涼後將其倒在芒果層上。把它放在冰箱裡15分鐘。

椰奶層重複同樣的步驟。

我在芒果層增加了一些芒果塊, 但你也可以不放。我只想用多一點芒果。

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Mango Mousse Cake/芒果慕斯蛋糕

Every year at this time, I will make mango mousse cake because it is mango season again. This time I used xiao Gao Jie’s chiffon cake for base, it is really moist and delicious. Here is the link:

The mouse cake I used the same recipe I used last year: https://caiqinchen.com/2017/08/13/mango-mousse-cake%e8%8a%92%e6%9e%9c%e6%85%95%e6%96%af%e8%9b%8b%e7%b3%95-2/

The fresh juicy mango is so so good, so the cake turns out to be SUPER delicious too!

The only difference is I added some fresh mango chunks between the mousse and the top mirror layer.

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每年這個時候我都會做一個芒果慕斯蛋糕因爲現在是芒果季節。

今年底下的蛋糕底是用小高姐的慼風蛋糕,非常好吃!

這次我有在慕斯層和鏡面之間加了些新鮮的芒果粒。

慕斯還是用去年的方子:https://caiqinchen.com/2017/08/13/mango-mousse-cake%e8%8a%92%e6%9e%9c%e6%85%95%e6%96%af%e8%9b%8b%e7%b3%95-2/

Pepper Steak With Onion In Black Pepper Sauce/黑椒牛柳

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Yellow bell pepper 1 small one

Green bell pepper 1 small one

Skirt Beef 125g

Yellow Onion 1 small one

Garlic 1 clove

Thin slice beef into strips then soak beef in 1.5 cup of  water with 1tsp of baking soda for 15-20 minutes.

Rinse the beef with water, then add 1/3 tsp salt, 1tbsp cooking wine and 1/3tsp chicken bouillon and 2tbsps corn starch then mix well, add 2tbsps oil on top of the beef and marinate for at least 30 minutes.

Cut onion and bell pepper into thin strips, mince garlic.

Add half cup of oil to a skillet; add the beef to the oil when the oil is NOT very hot. Cook the beef in the oil for a few minutes or until the beef turns totally brown. take the beef out of the oil and set aside.

Leave 3tbsp oil in the skillet and heat it up, add bell pepper, onion and garlic to the oil and saute for 3 minutes, cover with a lid and continue to cook for 2 minutes.

Add 2tbsp black pepper sauce to the vegetable then add the beef and mix well.

Finally add 1 to 2 tbsp cooking wine to the dish and it is ready to serve.

 

This is the black pepper sauce I used for this dish, it is really good.

Image result for 李錦記黑椒汁

黃甜椒1小個

青椒1個小的

牛肉125克

小的黃色洋蔥1個

大蒜1粒

牛肉切成細條狀, 然後將牛肉浸泡在1.5 杯水中, 加1茶匙小蘇打粉浸泡15-20分鐘。

用水沖洗牛肉, 然後加入1/3茶匙鹽、1湯匙烹飪酒、1/3茶匙雞粉和2湯匙澱粉攪拌均勻, 在牛肉上加入2湯匙 油, 醃制至少30分鐘。

將洋蔥和甜椒切成細條, 切碎大蒜。

在平底鍋里加半杯油;當油不是很熱的時候, 把牛肉加入油中裡煮幾分鐘, 或者直到牛肉完全變成棕色。把牛肉從油裡拿出來放在一邊。

將3湯匙油放入平底鍋中加熱, 加入甜椒、洋蔥和大蒜, 炒 3分鐘, 蓋上蓋子, 繼續煮2分鐘。

加入2湯匙黑胡椒醬到蔬菜中, 然後加入牛肉, 攪拌均勻。

最後烹入1至2湯匙料酒。

 

這個就是我用的黑椒醬汁,味道很好。

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Fried Tofu With Soy Sauce/家常豆腐

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Firmed Tofu 6 Oz.

White Mushroom 3 pieces

Scallion 1 piece

Cilantro 2 TBSP

Minced Garlic 1 clove

Slice tofu into 6 thin pieces, spread the tofu on top of some kitchen towel to dry the tofu.

Deep fry the tofu in hot oil for a few minutes or until the surface of tofu are harden.

Add 1tbsp oil in a skillet, add white part of scallion, sliced mushroom, garlic and cilantro to the oil and saute for a minute.

Add 1/3 cup water, 1/2 tbsp oyster sauce, 1tbsp light soy sauce and the fried tofu to the skillet, and cook with lid on for about 4 minutes or until the juice is reduced.

老豆腐6盎司。

白蘑菇3只

蔥1條

香菜2湯匙

大蒜1粒切茸

把豆腐切成6薄片, 把豆腐鋪在廚紙上, 吸乾豆腐上的水。

用熱油炸豆腐幾分鐘, 或直到豆腐表面硬皮出現。

在平底鍋里加入1湯匙油, 在油中加入蔥白、蘑菇片、大蒜和香菜, 炒一分鐘。

加入半杯水, 半湯匙蠔油, 1 湯匙生抽和油炸豆腐到平底鍋, 加蓋子煮約 4分鐘, 或直到汁收乾。

Candied Walnuts/糖核桃

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Walnut 1 cup

Sugar 1/3 -1/2 cup

In a non-stick pan, add in sugar and cook with medium low heat for about 4 minutes or until sugar is golden brown, caramelize. (constantly stir)

Add the walnut in and turn the heat to low and constantly stir walnut in the sauce for about 5 minutes.

Pour the candied walnut to a big piece of parchment paper and make sure separate the walnuts, otherwise they will stick together after harden.

核桃 1 杯

白糖1/3-1/2 杯

在一個不沾鍋裏加入糖用中小火炒糖大概4分鐘到糖變成金黃色的糖漿。

加入核桃,調火到小火,不停的攪拌核桃大概5分鐘。

把炒好的糖核桃倒到一塊很大的烘烤紙上,記得把他們用筷子分開要不然一會兒涼了就分不開了。

Donuts/甜甜圈

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Ingredients

  • 240g whole milk
  • 1 egg
  • 2 oz butter, melted
  • 16 oz all-purpose flour
  • 2 oz sugar
  • 1 tsp salt
  • 1 1/2 tsp (5 g) regular or quick-rise yeast
  • lemon 1/2
  • powder sugar 2/3 cup
  • Cinnamon sugar 1/2 cup

Direction:

  1. Place the milk, egg and melted butter in the bread machine pan first, then add the dry ingredients. Set the bread machine on the ‘dough’ setting.
  2. When mixing stops, let it rises in the machine for about 40-50 minutes or until double in size.
  3. Take the dough out and knead for a few minutes, roll it out to about 1/2 inch thickness, use a cookie cutter to cutter the dough.
  4. Spread some oil on a cookie sheet, leave the dough on the cookie sheet then cover the dough with a damp towel for about another hour.
  5. Heat up some oil (I used vegetable oil) to about 350F, deep fry the donuts in the oil both sides until golden brown.
  6. Add powder sugar to the lemon juice and mix well. You can dip the donuts in the lemon sauce or the cinnamon sugar.

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材料:

240克全脂牛奶
1個雞蛋
2盎司黃油, 融化
16盎司麵粉
2盎司糖
1茶匙鹽
11/2茶匙 (5 克) 普通或快速發酵酵母

檸檬半個
糖粉 2/3杯
肉桂糖粉半杯

做法:

先將牛奶、雞蛋和融化的黃油放入麵包機中, 然後加入乾的成分。將麵包機設置在 “麵團” 的設置上,開啓。
當混合停止時, 讓它在機器中發酵大約40-50分鐘或直到雙倍的大小。
拿出面團, 揉幾分鐘, 用擀麵杖把它攤到半英寸厚, 用餅乾切割器切割麵團。
在烤盤上塗些油, 把麵團放在上面繼續發酵, 然後用濕毛巾把麵團蓋上大約一個小時。
把一些油 (我用植物油) 加熱到350F 左右, 將甜甜圈兩面都炸到金黃。
在檸檬汁中加入糖粉, 攪拌均勻。你可以把甜甜圈沾檸檬汁或肉桂糖粉。