Month: May 2015

Mexican Bean Salad/墨西哥豆沙拉

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INGREDIENTS:

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can kidney beans, drained

1 (15 ounce) can cannellini beans, drained and rinsed

1 green bell pepper, chopped

1 red bell pepper, chopped

1 (10 ounce）package frozen corn kernels

1 red onion, chopped

1/2 cup olive oil

1/2 cup red wine vinegar

2 tablespoons fresh lime juice

1 tablespoon lemon juice

2 tablespoons white sugar

1 teaspoon salt

1 clove crushed garlic

1/4 cup chopped fresh cilantro

1/2 tablespoon ground cumin

1/2 tablespoon ground black pepper

1 dash hot pepper sauce

1/2 teaspoon chili powder

DIRECTIONS:

1. In a large bowl, combine beans, bell peppers, frozen corn, and red onion.

2. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.

3. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

這是我吃過的最好的沙拉。我从 allrecipes.com 看到的食譜。 主要成份：

1 罐（15 盎司） 黑豆，沖洗

1 罐（15 盎司） 芸豆，沖洗

1 罐（15 盎司） 白豆，沖洗

1 綠甜椒，切碎

1 個紅甜椒，切碎

1 (10 盎司) 包速凍的玉米

1 个紅洋蔥，切碎

1/2 杯橄欖油 1/2 杯紅酒醋

2 湯匙鮮青檸汁

1 湯匙檸檬汁

2 湯匙白糖

1 茶匙鹽

1 瓣蒜末

1/4 杯切碎的新鮮香菜

1/2 湯匙孜然粉

1/2 湯匙黑胡椒粉

1 点辣椒醬

1/2 茶匙辣椒粉

1.在一個大碗裡，混合豆、 柿子椒、 速凍的玉米和紅洋蔥。

2.在一個小碗裡攪拌橄欖油、 紅酒醋、 青檸汁、 檸檬汁、 糖、 鹽、 蒜、 香菜、 小茴香，黑胡椒，醬汁和辣椒粉。

3.將橄欖油醬料倒入蔬菜 ；充分攪勻。放冰箱冷藏及小时。

Bubur Cha Cha/摩摩喳喳

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This is a Malaysia dessert. I had tried it long time ago when one of my co-workers made it. I can’t stop thinking about it since. It is so hot today in New York, and I didn’t feel like to eat other things, so I decided to make it myself. It turned out to be just as good. I am so happy to share it with you. It can be served cold or hot

Mix beans ¼ cup
Taro and pumpkin 1 ½ cup (small diced)
Tapioca pearls 1/5 cup
Pandan leaves 3 pieces
Coco nut milk 2/3 cup
1 quart water
Coco nut sugar ¼ cup
Soak beans in water overnight
Cook beans in pressure cooker for 5 minutes after the steam comes out of the vent and the weighted pressure regulator begins to jiggle. Leave it until there is no more pressure inside the cooker drain the water.
In a pot add 1 quart water and bring to boil then add the tapioca pearls, turn off the heat right away and leave the cover on for 15 minutes. Drain the hot water and add 1quart of cold water also add pandan leaves, taro and pumpkin. Bring the whole thing to boil turn the heat to medium and cook until taro and pumpkin are tender around 10 minutes. Add beans, coco nut milk and coco nut sugar and cook 2 more minutes，pick out the leaves.

混合豆 ¼ 杯
香芋、 南瓜 1 ½ 杯 (小丁)
木薯珍珠 1/5 杯
香蘭葉 3 片
椰奶 2/3 杯
1夸脫的水
椰糖 ¼ 杯
把豆子在水中的浸泡一夜
把豆子放压力锅煮。当壓力調節器開始搖晃时再煮5 分鐘後。等到气全散了，把水倒了，豆子倒出。
在 一個鍋里加 1 夸脫水， 把水煮沸然後加入木薯珍珠 馬上關掉火盖上盖子 15 分鐘。倒掉熱水后加 1 夸脫的冷水，再加入香蘭葉、 芋頭、 南瓜煮至芋頭、 南瓜软了大约10 分鐘左右。添加 豆子，椰奶和椰糖，再煮 2 分鐘 后把叶子捡出来。 可以热吃也可以冷吃。冷的很适合夏天哦！

Broad Beans With Fish Cake/鱼饼炒蚕豆

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蚕豆225克
白蘑菇225 克 (切片)
鱼饼 100 克 （切片）
蒜头 1粒 （切碎）
在一热锅中加热3大勺油，加入所有材料翻炒3-5分钟，加1/2小勺盐，一小勺糖，4大勺水盖上盖子闷6分钟。最后加点鸡精。

Broad beans 225g
225g white mushrooms (sliced)
100g fish cake (sliced)
Garlic 1 glove (chopped)
Heat 3 tablespoons oil in a wok, add all ingredients and stir fry 3-5-minutes, add 1/2 teaspoon of salt, a teaspoon of sugar, 4 tablespoons water, cover and cook for 6 minutes. Finally, add a little chicken powder.

Seafood Fried Rice/海鲜炒饭

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Ingredients/原料：
1/3 cup of peas, corn and carrot mix/1/3杯的青豆，玉米和萝卜

1/4 cup onion diced/1/4 杯洋葱
A few pieces of beef marinated with salt, cooking wine and white pepper /几片牛肉用盐料酒和白胡椒腌一下
A few pieces of shrimps and squid marinated with salt, cooking wine and white pepper/几只虾和几片鱿鱼用盐料酒和白胡椒腌一下
2 eggs/ 两只蛋
One big bowl of overnight rice/一碗隔夜饭
1 tbsp. Scallion/一点葱花
A few pieces of crab meat( Can or fresh)
Cooking/做法:
Precook shrimps and squid in boiling water for around 4 minutes and set aside/在滚水里先把虾和鱿鱼煮熟放一边。
In a hot nonstick pan add 2tbsp oil and precook beef in it until the beef turns light brown color about 4,5 minutes. 在一热的平底锅中加2汤勺油加入牛肉炒4，5 分钟到变褐色。待用。
In the same hot nonstick pan add 2-3 tbsp oil, scramble the eggs and set aside./在同一锅中再加2，3 汤勺的油把鸡蛋炒好待用。
In the same nonstick pan add 3 tbsp. veg oil then add in onion and sauteed for 5 minutes or until soften, add peas, corn and carrot mix and sautéed for one minute then add in the rice. Add salt, chicken powder, sriracha hot chili sauce and a little bit of white pepper to your taste and stir constantly for 6-7 minutes. Add in the rest of ingredients and a few drops of sesame oil stir fry for 3,4 more minutes. / 加3-4tbsp 油在同一不粘锅里等油热了加入洋葱炒几分钟，加青豆，玉米和萝卜稍微炒一下。 接着加入饭。加盐，鸡粉，越南辣椒酱和一点白胡椒不停的炒大概6，7 分钟。最后加入其它的材料与几滴的芝麻油再炒3,4分钟。

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Mango Crepe Wrap

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Crepe Batter:
2 tablespoons butter
1 cups milk
2 eggs
1/2 cups cake flour
2 tablespoons granulated sugar
Pinch salt
In a small pan, melt the butter until lightly browned; remove from heat and set aside.
In a separate, small pan, warm the milk until steaming; remove from heat and set aside to allow to cool slightly.
In a large bowl using your electric mixer at a low speed, mix together the eggs, flour, sugar, and salt. Slowly add in the warm milk and browned butter. Pour the batter into a tightly-sealed container to refrigerate for several hours or overnight.
Remove the prepared Crepe Batter from the refrigerator and bring to room temperature:
Line baking sheets with parchment paper.
Using a nonstick or lightly-oiled crepe pan over medium heat. Evenly distribute approximately ¼ cup of batter; swirl to cover the surface of the pan. Cook approximately 1 minute or just until the bottom of the crepe becomes lightly browned. Using your clean fingers, gently and carefully turn the crepe over and continue cooking for one minute longer. Cook on the other side of the crepe for no longer than 5 seconds. Remove the cooked crepe onto a prepared baking sheet (do not stack the crepes on top of each other).
Whip ½ cup of heavy cream until firm. Take one piece of crepe and leave it flat on the counter and add the right amount of whip cream then some small dice mango on it, wrap the crepe over the cream and mango. Chill it in refrigerator for 30 minutes before serve.

千层蛋糕糊：
2 湯匙黃油
1 杯牛奶
2 個雞蛋
1/2 杯低筋麵粉
2 大湯匙砂糖
鹽少许
在一小平底鍋，融化黃油直到淺金黃色 ；關火，待用。
在一個小的平底鍋，暖牛奶直到有蒸汽 稍微晾涼。
在一個大碗里，用電動攪拌機低速攪拌雞蛋、 麵粉、 糖和鹽。慢慢加入熱牛奶和黃油。把麵糊倒入密封的容器，放冰箱冷藏幾個小時或过夜。
從冰箱取出準備的千层蛋糕糊 至室內溫度：
烤盤上铺烤盤紙。
中 火用不粘千层蛋糕紗鍋。均勻分佈大約 ¼ 杯麵糊 ；渦流，以覆蓋锅的表面。煮 1 分鐘左右或直到底部千层蛋糕皮成為淺金黃色。使用乾淨的手指，輕輕地翻千层蛋糕皮，繼續煮一分鐘長。另一邊時間不超過 5 秒鐘。放到準備好的烤盤上.
取半杯鮮奶油打至固状，将一张可丽饼皮平铺在台上然后添加適量的鮮奶油和一些芒果粒， 包起。将它放在冰箱里 30 分鐘后食用。

Deep Fried Onion Rings/Squid/Shrimps

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Ingredients:

1 large onion, cut into 1/4-inch slices

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 egg

 1 cup milk, or as needed

3/4 cup dry bread crumbs

seasoned salt to taste

1 quart oil for frying, or as needed

Directions:

1. Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
2. Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.
3. Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.
Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve.

I use the same method above for squid and shrimp; however I used shredded coco nut for shrimp so they will have different flavors.

I got this recipe from All recipes.com. It is really good. Hope you will like it too.

主要成份：

1 個大洋蔥，切成 1/4 英寸的薄片

1 又 1/4 杯麵粉

1 茶匙泡打粉

1 茶匙鹽

1 個雞蛋一杯牛奶，

3/4 杯乾麵包屑

調味的鹽

1 夸脫油來煎炸食物，

1.油热到365 華氏度 （185 攝氏度）。

2.洋蔥切片，待用。在一個小碗裡攪拌麵粉、 泡打粉和鹽。

3. 把洋蔥切片放在麵粉混合物直到所有的面都混到粉 ；撥出。使用一個餐叉入麵粉攪拌雞蛋和牛奶。蘸麵糊，然後放架子上晾乾直到麵糊停止滴下来。鐵絲網架下放一張鋁箔纸可能容易清理。麵包 糠鋪在盤子或淺盤裡。洋葱環一一次放入麵包屑，包上麵包屑。重複與其余的洋葱環。

4.酥炸 2 至 3 分鐘，或直到金黃色。放到紙巾上吸乾油。調味鹽，調味，裝盤

我用了一样的面糊包鱿鱼和虾，但我用了椰子粉包虾,这样可以吃到不同的口味了。

 

Paella /西班牙海鲜饭

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Ingredients:
3 cups broth
1 tsp thread saffron
1/2 dozen mussels
1/2 dozen small clams
6 large shrimp in shells
1 large squid
5 oz. Chorizo
4 pieces big scallops
4 cloves garlic, minced
1 tsp sweet smoked paprika
4 tbsp olive oil
1/2 large onion, chopped
2 scallion chopped
1 roasted red bell pepper, finely chopped
½ roasted green pepper
½ large tomato, chopped
2 cups Bomba paella rice or Calasparra paella rice
Preparation:
Heat the broth in a large pot. Stir in saffron. Pat shrimp dry between paper towels. Sprinkle with salt and let sit 10 minutes.
In a separated pan, add ½ cup of white wine, clams and mussels cook until clams and mussels are opened, reserve.
Heat 4 tbsp of oil, add chorizo, onion, scallions and bell pepper to paella pan and cook until the vegetables are slightly softened. Raise heat, add tomato and cook until it becomes sauce-like, 2 to 5 minutes. Pour in the hot broth and bring to a boil. Sprinkle the rice evenly across the pan. Boil for 3 minutes, stirring rice and rotating pan occasionally. Stir in paprika. Taste for salt. Do not stir after this point. Lower the heat, continue to simmer until rice is no longer soupy but enough liquid remains to continue cooking the rice (about 10 min.). Add extra liquid if necessary.
Arrange shrimp, scallops, and shredded squid over rice. Cook, uncovered for 15 minutes until rice is almost done. Remove pan from the heat add clams and mussels and cover with foil. Let sit 10 minutes.

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主要成份：
3 杯高湯
1 茶匙藏紅花
1/2 打貽貝
1/2 打小蛤
6只 大蝦
1 条大魷魚
5 盎司香腸
4 只大扇貝
4 瓣大蒜，切碎
1 茶匙香薰制辣椒粉
4 湯匙橄欖油
1/2 個大洋蔥，切碎
2条 蔥，切碎
1 只烤紅椒，切碎
½ 只烤青椒
½ 個大蕃茄，切碎
2 杯 Bomba 大米或 Calasparra 大米

準備：
大锅中热高汤，拌入藏紅花。虾用厨房纸擦干。灑上鹽，腌10 分鐘。
在一個平底鍋里，添加半杯白葡萄酒、 貽貝和蛤蜊。等貽貝和蛤蜊开了口关火。 備用。
熱 4 湯匙油，加入香腸、 洋蔥、 大蔥和甜椒到锅里煮等到蔬菜軟化。开大火、 加番茄一起烹調，直到它成為醬汁狀，2 至 5 分鐘。倒入熱湯，煮至沸騰。在鍋裡均勻地撒大米。煮 3 分鐘，攪拌并和偶爾轉轉锅子。拌入辣椒粉。鹽调味道。现在开始不可以搅拌了。开小火，繼續煮至飯不再是糊狀但仍有足夠的汤汁繼續煮米飯 約 10 分鐘。如果需要，添加額外的高汤。
在米饭上排起蝦、 扇貝、 魷魚絲。不盖盖子再煮15 分鐘，直到飯幾乎熟透熄火加入貽貝和蛤蜊蓋上箔紙。静置 10 分鐘。

Dim Sum Style Ribs/蒸排骨

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排骨1000g，盐15克，糖15克，豆豉10克，蒜头15克切大粒，料酒2大勺，生油20克，淀粉4大勺，芋头或者南瓜切块垫底。
排骨切小粒放一容器里放水下用小水冲半个小时至没有血水。
加一勺油在热锅里，加蒜头和豆豉炒香后连油一起倒入到排骨里，接着加入其他的酱料拌匀腌至少2-3钟头（建议过夜）
要吃的时候，取出一部份加一点水和淀粉拌匀，放盘子里围上芋头或南瓜（拣出豆豉和蒜头）淋上一点油。滚水入锅，中火蒸10-20分钟，看你蒸多少。我这一盘蒸了差不多20分钟。不要大火不要蒸太久，要不就不嫩了。
这是我在网上看来的。是个叫代号美女蛇的网友经过几经研究的成果。我做了稍稍改动。非常的好吃！！！你一定要试试。
Ribs 1000g, salt 15g, sugar 15g, sugar10g, garlic 15grams（cut into large pieces）, cooking wine 2 tablespoons，oil 20g， cornstarch 4 tablespoons, some taro or pumpkin cut into cubes(optional).

Put diced ribs into a container under the running water for about half an hour when the water is running clear.

Add a tablespoon of oil in a hot pan, add garlic and black bean sauce stir fry together then pour everything to the ribs, then add all the other ingredients and mix well leave it for at least 2-3 hours (recommended overnight)

When it is ready to cook, take a portion of it and mix with a little bit of water and starch again, put some taro or pumpkin around the dish (pick out the black bean sauce and garlic) drizzle a little oil over the ribs. Over boiling water, medium low heat10-20 minutes, depends on how much you cook. This dish you see here I steam about 20 minutes. Do not steam over high heat or steamed for too long, otherwise it would not be tender.

I got this recipe online, it is done by someone by the name of 代号美女蛇. I did some changes. Very delicious!!! You have to try it.

Fuzhou Pork Buns/福州大肉包

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1：中筋面粉3 1/4杯 (All purpose flour，3 1/4cups)，泡打粉（Baking powder）1茶匙，拌匀。
2：温水120华氏度1.5杯，糖1大匙，发酵粉(yeast) 2茶匙，搅拌均匀，静置10分钟。
3：五花肉 550克，榨菜一小包（用水洗过），葱花 ½杯，生抽1大勺，老抽3大勺，糖3大勺，料酒1大勺，麻油2小勺
五花肉切丁后与3料中所有的材料搅好备用。
1+2放盆里揉成光滑的软面团。盖上湿布放在暖和的地方发酵，等到面团发至原来的两倍大大概一个半小时。
把发好的面团分成20块，每份擀成薄皮，加适量的馅料包成包子。将包子坯放入铺了层纸巾的烤盘上，放入烤箱内醒30-40分钟。醒好的包子隔水大火蒸10分钟，开中火再蒸4，5分钟。 关火后等5分钟才可以揭盖。

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1. 3 1/4 cup all purpose flour, baking powder (Baking powder) 1 teaspoon, mix well.
2. warm water 120F 1.5 cups， sugar 1 tablespoon active dry yeast 2 teaspoons and stir well, let stand for 10 minutes.
3. pork belly 550 grams, a little bag of mustard pickle(washed), chopped green onion ½ cup, light soy sauce 1 tbsp, dark soy sauce 3 tablespoons, sugar 3 tablespoons, cooking wine 1 tablespoon, sesame oil 2 teaspoon

Dice pork belly and mix with ingredients in 3.

1+2 in a big bowl and knead into soft smooth dough. Cover with a damp cloth leave in a warm place until the dough is twice in size for about one and half hours.
Cut the dough evenly into 20 pieces and roll each into a thin wrap, add the right amount of pork into buns. Leave all the buns on a baking pan that layers with paper towels. Let them sit for another 30-40 minutes in the oven. Steam buns over boiling water for 10 minutes,Turn the heat to medium and steam for 4 , 5more minutes. Leave the cover on for at least 5 minutes after turn off the heat.

Steam Buns/花卷馒头

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Low gluten wheat flour 1000g
Yeast 10g
Water 500g
Sugar 60g
Brown sugar ¼ cup
Oil 1/3 cup
Raisin 1 cup
Cinnamon a few tbsp
Scallion 1/3 cup
Mix 120F water, yeast and sugar together for 10 minutes. Add the mixture to flour and knead them together, cover the dough with a clear plastic and put in a warm place for about 1 hour or until it is twice in size.
Take the dough out and knead for 3, 4 minutes until it is silky smooth. Divide the dough into 3 pieces.
Steam cinnamon buns
Use a roller and roll the dough thin and flat. Cover the flat dough with a thin layer of oil and sprinkle with cinnamon, brown sugar and raisin. Fold the flat dough over a few times and cut it evenly into squares. Let them sit in a warm place and cover with plastic or damp cloth for about 30 minutes for second rise. Steam over boiling water for 12-15 minutes, when done turn the heat off let them sit with cover on for at least 5 minutes.
Steam Scallion buns
Use a roller and roll the dough flat and as thin as possible. Cover the flat dough with a thin layer of oil and sprinkle some salt, dried corn pepper powder and scallion. Roll the flat dough tight to a long roll. Cut the roll evenly into small pieces, stack two pieces together and use a chop stick press down from the middle. Let them sit in a warm place and cover with plastic or damp cloth for about 30 minutes for second rise. Steam over boiling water for 12-15 minutes, when done turn the heat off let them sit with cover on for at least 5 minutes.

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低筋麵粉 1000 克
酵母 10g
水 500 克
糖 60 克
黑糖 ¼ 杯
油 1/3 杯
葡萄乾 1 杯
肉桂粉幾湯匙
蔥 1/3 杯

將 120 华摄度水、 酵母和糖混合在一起静置 10 分鐘。添加麵粉在一起揉成团，蓋上透明的塑膠或湿布放在溫暖的地方，大約 1 小時，或直到它兩倍大。
取出麵團，揉 3，4 分鐘，直到它光滑。把麵團分成 3 塊。

肉桂包
使用擀面棒，把麵團擀薄平。在平的麵團上擦薄薄的一層油，撒上肉桂粉、 红糖、 葡萄乾。折疊麵團幾次，把它均勻地切成正方形。用塑膠或濕布蓋住讓他們在一個溫暖的地方約 30分鐘第二次发酵。在沸水上蒸 12-15 分鐘，关火后不要揭盖至少 5 分鐘。

花卷
使 用擀面棒，把麵團擀平，盡可能薄。在平的麵團上擦薄薄的一層油，撒上一些鹽、 花椒粉和蔥。卷成一条。切成均勻的小塊，兩塊堆疊在一起、 從中間用筷子压下去。用塑膠粘膜或濕布蓋住讓他們在一個溫暖的地方呆約 30 分鐘第二次发酵。在沸水上蒸 12-15 分鐘，关火后不要揭盖至少 5 分鐘。