It is time for pumpkin again. I love to use pumpkin to cook different dishes. Just last week I saw a Chinese square cake that was made of pumpkin and I like it so much. So I decided to make one bases on the original recipe with some changes.
Coconut milk 1 1/4 cup
Milk powder 10g
Gelatin 2 bags (15g)
Sugar 1/3 cup
Heavy cream 75g
Steam the pumpkin with skin on until it is fork tender about 12 minutes. Use a spoon to scoop the pumpkin meat out the skin. I prefer to do it this way instead of cutting the hard skin off before cooking.
Puree the pumpkin in a blender with coconut milk and sugar for 3 minutes, at the end add the gelatin and mix well.
Use an electronic mixer to whip the heavy cream and milk powder until it is in stiff form.
Wait till the pumpkin puree cools down, mix in the whipped cream and pour it in a container. Cool it in a refrigerator for 2 hours. Cut into any kind of sharp you like when serve.
The purple one in the middle is made of purple sweet potato by using the same recipe.
椰奶 11/4 杯
奶粉 10 g
明膠 2 袋 (15 g)
糖 1/3 杯
奶油 75 克
蒸带皮的南瓜到熟大約 12 分鐘。用勺子舀出南瓜肉。我更願意以這種方式取肉而不是在烹飪之前切斷堅硬的皮。
等到南瓜泥冷卻下來，拌入固状鮮奶油搅拌好后放在冰箱裡冻 2 個小時。吃时切成任何一種你喜歡的形状。
Jumbo shrimps with head 10 pieces
Minced ginger ½ tbsp.
Minced garlic ½ tbsp.
Minced scallion ½ tbsp.
Dried fried garlic 2tbsp
Cut the shrimps open on the back and clean the vein. Marinate shrimps with salt, white pepper, white wine and sweet potato starch for at least 30 minutes.
Deep fried shrimps in hot oil for a few minutes (depends on the size of shrimps, don’t fry too long for the tender juicy texture), set aside.
In a non-stick pan, add a few drops of oil and sauté the fresh minced vegetables until they become fragrant, add dried garlic and shrimp. Add little bit of salt, black pepper and mix everything well. Finally add a few drops of sesame oil and a table spoon of cooking wine. Don’t cook too long because the shrimps are cooked. You don’t want to overcook the shrimps.
炸过的大蒜 2 湯匙
蝦背上剪開清潔虾肠。蝦加鹽、 白胡椒粉，白酒和澱粉腌至少 30 分鐘。
12 Oz. pork tenderloin
Water 6 Tbsp
Ketchup 2 Tbsp
Sugar 3 Tbsp
Vinegar 1 Tbsp
Pinch of white pepper
Cut pork into chunks and marinate with salt, cooking wine, chicken powder and corn starch for at least 30 minutes.
Combine all the ingredients for sauce and mix well.
Heat up 2 cups of vegetable oil and deep fry pork in medium hot oil for about 7 minutes, and then take all the pork out of the oil. Keep heating up the oil when the oil becomes really hot, deep fry all the pork again in the oil for about 2 minutes or until they are fully cooked. Always twice deep fry pork or ribs, so the inside is tender but outside is crispy.
In another clean cooking pan, bring the sauce to boil and thicken it with some corn starch water and pour over the pork. Enjoy!!!
水 6 湯匙
番茄醬 2 湯匙
糖 3 湯匙
醋 1 湯匙
把豬肉切成塊和鹽，料酒，雞粉和玉米澱粉醃至少 30 分鐘。
加熱2 杯菜油，油温中等熱时炸豬肉約 7 分鐘，然後夹出所有豬肉。保持油温继续加熱，當油變得很烫时，再一次的油炸所有豬肉約 2 分鐘或直到他們完全煮熟。總是分兩次油炸豬肉或排骨，因为这样子就会外脆裡嫩。
I promised my coworker I would make him sugar cookies but I didn’t do it for almost a year. Felt so guilty every time when I saw him, so finally I decided to make some for him over the weekend.
Recipe from allrecipes.com by Stephanie.
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup butter, softened
- 1 1/2 cups white sugar
- 1 egg
- 1 teaspoon vanilla extract
- Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
- In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
- Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.
- 2 3/4 杯麵粉
- 1 茶匙小蘇打
- 1/2 茶匙發酵粉
- 1 杯黃油，
- 白色的 1 1/2 杯糖
- 1 蛋
- 1 茶匙香草精
1.預熱烤箱至華氏 375 度 (攝氏 190 度)。在一小碗中，攪拌麵粉，小蘇打和泡打粉。
3.放入預熱的烤箱烤 8 到 10 分鐘，或直到金色。讓放在烤板上兩分鐘，然后放在架子上冷卻。