Since last time I made mochi, I always wanted to do it with different flavors. So this time I made some red bean paste as filling and made 3 different flavors: green tea, peanut meal and coco. They are all really good!!!
Here is the recipes for red bean paste filling:
Red bean 225g
Water 2 cups
Vegetable oil 45g
Glutinous rice flour 15g + 3tbsps water (mix well)
Salt 1/3 tsp.
Soak the red bean in water overnight.
Cook the red bean and water in a pressure cooker for 15 minutes.
After the bean is cooled, pour half of it to a blender and blend until smooth.
Cook the bean paste in a cooking pan with the rest of ingredients until it is in thick paste condition, about 20-30 minutes. when it is ready, the bean paste will become whole big piece and not stick to the edge of the cooking pan.
The other half just use a potato smasher to smash it a little. then mix it with the other half that is already in paste form. I like some different texture in the filling, so I want some chunk red bean mix in it.
Here is the link to how to make mochi
Make small size red bean paste balls.
Divide the flour dough into even size balls too.
Wrap the red bean paste inside the flour dough then cook in boiling water.
Wrap the cooked balls with the green tea powder, coco powder or peanut meal. ( don’t wrap them with too much of coco powder or green tea powder, they can be bitter)
Mochi dough is very sticky, so it is extremely hard to shape them. It is very important to get a pair of gloves when you are working on them. Also add some Cooking oil to the dough will help to make the work easier too.
I just recently discovered this amazing vegetable: purslane. I don’t know if this is familiar to everyone, but I do see Mexican people are eating it. I went to farmer’s market yesterday and I saw they sold it for $2 a big bunch. I bought 2 bunches home and decided to use some of them to make steam buns. This vegetable has a hint of sour taste in it, and it is perfect for summer.
Here is the link for how to make the bun dough:
Purslane 500 g
Pork belly 200 g
Soy paste 1 tbsp
Soy sauce 2 tbsps
Sugar 1.5 tbsps
Cooking wine 1.5 tbsps
Chicken bouillon 1 tsp
Sesame oil 1/2 tbsp
Dice the pork into small pieces, add the soy paste, chicken bouillon and cooking wine to it and marinate for at least 30 minutes.
Precook purslane in boiling water for 2-3 minutes, then rinse it with cold water. Squeeze as much water out of the vegetable as possible.
Chop the vegetable really fine. Add it to the pork, then add the rest of sauce/spices. Mix everything together.
我最近才发现了这种神奇的蔬菜: 马齿苋。我不知道是不是每个人都熟悉它, 但我有看到墨西哥人卖它。昨天我去了趟农贸市场, 我看到他们卖2美元一大捆。我买了2捆回家, 决定用一些来做蒸包子。这种蔬菜带一种酸的味道, 夏天吃很完美。
芝麻油 1/2 汤匙
在滚水中 煮马齿苋2-3 分钟, 然后用冷水冲洗。尽可能的把蔬菜里的水挤出来。
One pound salmon
3 tbsps Anka sauce
Cut salmon into strips, then marinate it with anka sauce, 1/2tsp salt, a few pinches of white pepper powder for 1hour。
Wrap the salmon with a thin layer of corn starch. let sit for 15 minutes.
Deep fried the fish in hot oil for about 3-4 minutes depend on how big you cut the fish.
Use a kitchen paper towel to absorb the excess oil.
You can squeeze some fresh lemon juice over the fish when serve.
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 ¼ teaspoons kosher salt
- 2 ½ cups buttermilk
- 2 large eggs
- 3 tablespoons unsalted butter, melted
- 2 tablespoons non sweeten coco powder
- 2 tablespoons green tea powder
- Whisk flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Divide them into 3 even portions.
- Mix buttermilk,eggs and melted butter together. Divide them into 3 even portions.
- Add coco powder to one of the flour mixtures and mix them together. Do the same to the green tea powder with another flour mixture.
- Add buttermilk mixture to the flour mixtures separately for each flavor. Do not over mixed.
- Heat a large nonstick griddle or skillet, Brush a little bit of oil to the skillet. Turn heat up to medium–low and make 4 pancakes for each flavor.
- Flip pancakes after bubbles rise to surface and bottoms lightly brown, about 2-3 minutes. Cook until the other sides are lightly browned too.
If you want to make sure they are still nice warm by the time you finish them all, preheat the oven to 325 degrees. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep them in the oven until all the pancakes are done.
I love the green tea flavor, this recipe makes really fluffy pancakes. If you like pancakes like me, you should really try this out.
把面粉, 糖, 泡打粉, 苏打粉和盐搅拌在一个碗里。把它们分成3个等分。
加热一个大的不粘锅或煎锅, 刷一点点油在锅面上。把火开到中小火， 每种口味可以做4个煎饼。
当你看到煎饼上面冒气泡和底部变微金色时, 约2-3 分钟。拿个大铲子翻面，煎到另一边也是微金色为止。
如果你想确保当你做完所有的饼他们都还热的话 , 预热烤箱到325华氏度。把煎饼放在一个烤盘里然后放在烤箱里, 直到饼全部做成。
我很喜欢绿茶的味道, 这个食谱做出来的煎饼非常蓬松好吃。如果你和我一样喜欢煎饼, 你真该尝试一下这个食谱。
I make wontons quite often because it is easy and can be stored in the freezer for later when I don’t feel like to cook anything or when I am all out of idea what to eat. I used to work in Chinese restaurant for years, so making wonton is something easy for me. I can make 50 wontons in 10 minutes. It is getting hot recently, and I don’t feel like to eat wonton soup anymore so I make this wonton with chili sauce for summer time.
It is same way of wrapping wontons and cook the wontons in the boiling water just like when we make wonton soup. But after they are cooked, use a strainer to get them out of boiling water then add the chili sauce.
Here is how to make the sauce:
Light soy sauce 1tbsp
Balsamic vinegar 1tbsp
Water 2 tbsps
Chicken bouillon 1/3 tsps
Hot oil 1-2 tsps
Mix everything above together and it is the sauce for wontons. It is for one serving about 12-15 wontons.
这是同样的方法包装馄饨和煮馄饨。但在煮熟后, 用漏勺把它们从沸水中捞出, 然后加入红油酱汁。
鸡精 1/3 茶匙
红油 1-2 茶匙
把上面的东西混合在一起, 这是馄饨的调味汁。这是一份的量大约12-15 馄饨。
3 servings, $12 per serving (Steak only)
I went to Costco yesterday and saw this bone in rib-eye steak, I couldn’t resist the temptation, so I bought it home for today’s lunch. It was so tender and flavorful!!! I also made mashed potato and saute Chinese cauliflower, perfect Sunday lunch!
Bone in rib-eye steak 2.5 pounds
Rosemary 3 springs
Oil 2 tbsps
Butter 1-2 tbsps
One medium size onion (thin sliced)
Two shallot (thin sliced)
Marinate stead with fresh grounded pepper and Kosher salt. Make sure use enough salt and pepper because the steak is huge and thick. I used about 1 tbsp salt. Marinate the steak for at least 1 hour.
Preheat oven to 425F
Add oil and butter to a skillet and heat it up when it is really hot, add steak to the skillet and pan fry each side for about 2 minutes. (I even pan fry the sides too. )
Add rosemary and onion to the sides of the steak when the steak is pan frying in the oil.
Roast steak and the onion in the preheated oven for 13-15 per side.
Rest the steak for 10-15 minutes before serving.
3份, 每份12美元 (仅限牛排)
昨天我去了好市多, 看到这块带骨头的肋眼牛排, 我忍不住诱惑买了回来做今天的午餐。很多汁美味!!! 我还做了土豆泥和炒中国花椰菜, 完美的星期日午餐!
把油和黄油加到煎锅里, 当它很热的时候把牛排加到煎锅里, 每边煎2分钟。(我甚至把两边的边都煎了。）