芋圓甜品/Sweet Taro Dessert

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Taro 100g

Tapioca starch 55g + 2/3 cup

Boiling water 35g

Sugar 20g

Cut taro into slices and steam over boiling water for about 15 minutes until fork tender.

Smash taro with a fork then add 55gram tapioca starch. Use one hand to mix them together until they become all mix together.

Add boiling water to it and wait for 30 seconds for it to gelatinized then mix.

Roll the dough on a counter for a few times until it becomes smooth.

Cut the dough into 4 even pieces, then roll them into long strips.

Cut the strips into smaller pieces.

In a bowl add the extra 2/3 cup tapioca starch, then add all the cut taro balls to it. Shake the bowl and make sure all of balls wrap in tapioca starch.

Use a  strainer to strain the excess tapioca starch.

Bring a few cups (a lot of) water to boil, then add the taro balls to it, use a spatula to stir it constantly until they are all flow to the surface. continue to cook for one minute.

Get all the balls out of the boiling water to a bowl, add the sugar to them and mix well so they won’t stick together.

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Tips:

You can use pumpkin, different sweet potatoes to make different color balls so the dessert is colorful.

I cooked some red beans, sweet rice balls; I also made 2 different sweet potato balls to make this dessert today.

It is all up to you how ever you want to assemble them. Mango would be something good to use when it is in season.

If you do not eat them the same day, make sure put them in a steal container then leave them in the freezer(without cooking). When you want to eat them, just take them out and cook in boiling water without defrost.

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Happy Chinese New Year 2020/2020中國新年

It is Chinese new year again, I didn’t think I was going to cook this year, but I guess I couldn’t skip it after all it is new year. So here are the dishes I cooked.

松鼠魚/Squirrel fish

https://caiqinchen.com/2018/02/16/squirrel-fish-%e6%9d%be%e9%bc%a0%e9%b1%bc/

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Dongpo Pork Belly/東坡肉

https://caiqinchen.com/2020/01/26/dongpo-pork-belly-%e6%9d%b1%e5%9d%a1%e8%82%89/

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Sweet Vinegar Ginger Pork Feet/姜醋豬脚

https://caiqinchen.com/2020/01/25/sweet-vinegar-ginger-pork-feet-%e5%a7%9c%e9%86%8b%e8%b1%ac%e8%84%9a/

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Walnut Shrimp/核桃虾

https://caiqinchen.com/2015/02/22/walnut-shrimp%e6%a0%b8%e6%a1%83%e8%99%be/

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Saute Pea sprout with Dried scallop/豆苗炒乾貝

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Mashed Taro/芋泥

https://caiqinchen.com/2018/01/05/mashed-taro-%e8%8a%8b%e6%b3%a5/

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發糕/New Year Cake

https://caiqinchen.com/2020/01/24/%e7%99%bc%e7%b3%95-new-year-cake/

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Happy Chinese New Year!!!

Dongpo Pork Belly/東坡肉

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Pork belly 2 pounds

Light Soy sauce 3tbsps

Dark soy sauce 1.5 tbsps

Shaoxing cooking wine 1.5 cups

water 1 cup

Ginger 3 slices

Scallion 5 whole pieces

Rock sugar 3tbsps

Directions:

Blanch pork in boiling water with 2 slices of ginger and 2 tbsps cooking wine for 5 minutes.

Cut pork into 4 squares

Cut Scallion into the right length so it will fit into the clay pot used for this dish.

Add scallion and ginger on the bottom of a clay pot.

Add the pork on top of scallion and ginger.

Add the rest of ingredients to the pot and bring it to boil. Turn the heat to low and continue to cook for 2-3 hours. Make sure to turn the meat a few times during the cooking process.

Pour the sauce to a separated sauce pan and thicken it up with some starch water and pour the sauce over the meat.

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豬五花 2 磅

生抽 3湯匙

老抽 1.5 湯匙

紹興料酒 1.5 杯

水 1 杯

生薑 3 片

葱5條

冰糖 3湯匙

做法:

將豬肉在加了2 片姜和2大勺的料酒的沸水中煮5分鐘。

將豬肉切成4個正方形

將葱切成砂鍋的長度。

在砂鍋底部加入蔥和生薑。

將豬肉放在蔥和生薑的上面。

將其餘的原料加入鍋中,煮沸。將火調最低,繼續煮2-3小時。在煮的過程中,記得將肉翻幾次。

將醬汁倒入另外的醬鍋中,用一些澱粉水調個薄芡,將醬汁倒在肉上。

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Sweet Vinegar Ginger Pork Feet/姜醋豬脚

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Pork Feet 3 pounds

Diluted Sweeten black Vinegar 700Ml

Egg 5

Ginger 10 Oz.

Have the butcher to help you cut the pork feet into smaller chunks.
Use a spoon to peel the ginger’s skin, cut into smaller chunks then use the knife to smash it.
Boil the eggs in boiling water about 10 minutes, when cools down peel the egg shell.
Bring some water to boil, add 3 pieces of ginger and 2 tbsps cooking wine then blanch the pork feet in boiling water for 10 minutes.

In a skillet saute the ginger for 5 minutes without oil.
Add the ginger, boiled egg and pork feet to a clay pot and add the vinegar until it cover the meat about 700ml.
Bring everything to boil then turn the heat to the lowest and continue to cook for 3.5 hours.

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豬腳 3 磅

添丁甜醋 700毫升

雞蛋 5個

生薑 10 盎司。

讓店裏的工作人員幫你把豬腳切成小塊。

用勺子刮掉生薑的皮,然後切成小塊,然後用刀子打碎。

將雞蛋在沸水中煮約10分鐘,冷卻後剝蛋殼。

鍋裏加入一些水煮沸,加入3片生薑和2湯匙料酒,然後把豬脚放在沸水中煮10分鐘。

在沒有油的情況下,在炒鍋中炒姜5分鐘。

將生薑、雞蛋和豬腳加入砂鍋中,加入醋,直到肉被覆蓋約 700 毫升。

把所有東西煮開,然後把火調最低,繼續燜煮3.5小時。

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發糕/New Year Cake

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低筋麵粉165克

綠茶粉10克

泡打粉6克

糖75克

熱水160克

  1. 把糖融化在熱水裏
  2. 把其他的材料在寧外的盆裏混在一起
  3. 等熱水涼了后把 2中的材料倒到1中混合到沒有顆粒
  4. 把混好的糊倒到瑪芬錫盆裏
  5. 在鍋裏燒開水后,把裝在錫盆裏的麵糊放進去蒸大概20-25分鐘

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Low-gluten flour 165g

Green tea powder 10g

Baking powder 6g

Sugar 75g

Hot water 160g

  1. Melt the sugar in hot water.
  2. Mix the other ingredients together in another container.
  3. When the hot water is cool, pour the mixture in 2 into 1 and mix well
  4. Pour the mixed batter into some muffin tins.
  5. Bring some water to boil, then steam the batter in boiling water for about 20-25 minutes.

Baked Rice Cake/烤年糕

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Chinese new year is coming, rice cake is one of the very traditional dishes for new year. But the traditional one is usually steam. I saw someone making this baked rice cake, I made one myself right away! This is much better than the steam one.

Fully cooked red bean 1 cup

Walnut 1/2 cup

Glutinous rice four 1 pound

Sugar 3/4 to 1 cup

Egg 3

Milk 2 cups

Vegetable oil 1/2 cup

Baking powder 1tsp

Direction:

Preheat oven to 350 F

Mix everything together except walnut.

Pour the batter into a glass baking sheet 10″ x 14″

Add the walnut on top of the batter

Bake in the preheat over for about 50 minutes.

 

If you don’t mind calories, use half coco nut milk and half milk. You will be surprise how good it tastes.

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春節快到了,年糕是一種非常傳統的新年美食。但傳統的年糕通常是蒸的。我看見有人做這個烤年糕,我馬上自己也做了一個!這比蒸的好吃多了。

煮熟的紅豆1杯

核桃 1/2 杯

糯米粉 1 磅

糖 3/4 到 1 杯

雞蛋 3個

牛奶 2 杯

植物油 1/2 杯

泡打粉 1茶匙

做法:

將烤箱預熱至 350 華氏度

除核桃外,所有東西都混合在一起。

將麵糊倒入玻璃烤盤 10寸 x 14寸

在麵糊上加入核桃

在預熱的烤箱中烤約50分鐘。

 

如果你不介意卡路里太高的話,用一半的椰漿一半的牛奶來做,那個味道很驚艷的。

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Overnight Oatmeal/過夜泡燕麥片

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I am in love with overnight oatmeal recently, not only it tastes much better than cooked oatmeal, but also it is easier to prepare. I also love the texture of it too. You can add any kind of your favorite fruits or nuts or seeds to it. I even add ricotta cheese to it. So healthy and yummy! It is a new year, maybe you can do something good to your own health!

Old fashion quaker oats oatmeal 1/2 cup

Milk/soy milk/almond milk 1 cups

Honey (optional)

Add your favorite drink: Milk/soy milk/almond milk to the oatmeal in a container with a lid on then leave it in the refrigerator overnight.

The next day, you can garnish it with fruits, nuts, chia seeds or anything that you would like to eat it with. Be creative, you will find it is a lot of fun to decorate it! Let me show you some of mine from my recent breakfasts:

Try to use old fashion oats, and I recommend quaker oats, don’t use instant or quick 1 minute oat, they will turn out mushy so they won’t taste good.

 

我最近很喜歡過夜泡燕麥片,不僅味道比煮熟的燕麥片好很多,而且更容易準備。還有我也喜歡它的口感。你可以添加任何你自己喜歡的水果或堅果或奇亞子。我甚至加了裡科塔乳酪。 真的是又健康又美味!今天是新的一年的開始,也許你可以做一些對自己健康有益的事情!

傳統燕麥片 1/2 杯

牛奶/豆漿/杏仁奶 1 杯

蜂蜜(可選)

在一容器中加您最喜愛的飲料:牛奶/豆奶/杏仁奶在到燕麥片中,並蓋上蓋子,然後放在冰箱裡過夜。

第二天,你可以用水果,堅果,奇亞子或任何你想吃的東西來裝飾它。要有創造力,你會發現裝飾它其實很好玩!

最好要用傳統燕麥片,其他的燕麥片泡了會很爛,口感不好。

Almond Coconut Flake Cookies/椰絲杏仁片餅乾

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Ingredients

  • 1 1/8 cups all purpose flour (1 cup plus two tablespoons)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter softened (1 stick)
  • 1/6 cup sugar
  • 1/6 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1/2 cups semi sweet chocolate chips
  • 1 cup sweetened coconut flakes (shredded coconut)
  • 1 cup sliced almonds

Instructions

  1. Preheat oven to 375 degrees
  2. In small bowl whisk to combine flour, baking soda and salt. Set aside.
  3. Using mixer cream butter and sugars. Add vanilla and egg and mix just until incorporated. Slowly blend the dry mixture into the creamed mixture. Stir in chocolate chips, coconut flakes and sliced almonds.
  4. Using 1 1/2 tablespoon cookie scoop drop by rounded spoonfuls onto parchment covered cookie sheets. Bake for 9-12 minutes. Allow to cool for ten minutes before moving to cookie cooling racks.

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材料:
1 1/8 杯普通麵粉(1 杯加 2 湯匙)
1/2茶匙小蘇打
1/4茶匙鹽
1⁄2 杯黃油軟化
1/6 杯白沙糖
1/6 杯紅糖
1茶匙香草提取物
1個雞蛋
1/2 杯半甜巧克力片
1 杯甜椰絲(切碎的椰子)
1 杯切片杏仁

做法:

將烤箱預熱至 375 度
在小碗攪拌,將麵粉、小蘇打和鹽混合在一起。
混合黃油和糖。加入香草和雞蛋,混合,直到合併。慢慢將乾的混合物混合到奶油混合物中。攪拌入巧克力片、椰絲和切片杏仁。
使用1 1⁄2湯匙餅乾勺舀出舖在羊皮紙片上。烘烤約12分鐘。在移動到冷卻架之前,請先冷卻 10 分鐘。

Thumbprint Cookies/果醬拇指餅

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Ingredients

  • 1 cup (230 grams) unsalted butter softened
  • 2/3 cup (135 grams) granulated sugar
  • 2 large egg yolks room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 2 and 1/3 cups (290 grams) all-purpose flour
  • 1/2 cup strawberry or any kind of jam

Instructions

  • Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, cream together the butter and sugar for 1-2 minutes or until well combined. Mix in the eggs yolks, vanilla extract, and salt until fully combined, then mix in the flour. The mixture will be a little crumbly at first but it will come together as you continue mixing it.
  • Using a one-tablespoon cookie scoop or measuring tablespoon, measure out the cookie dough, roll into balls, roll each one in granulated sugar (optional), then place on the prepared baking sheets.
  • Use your thumb (or the handle of a large wooden spoon) to press an indentation into each ball of cookie dough. Spoon 1/2 teaspoon of jam into the indentation in each one.
  • Bake at 350°F (177°C) for 15 minutes or until the cookies are set and the bottoms are lightly browned. Remove from the oven and cool on the baking sheet for 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.

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材料:

  • 1 杯 (230 克) 無鹽黃油軟化
  • 2/3 杯 (135 克)白 砂糖
  • 2 大蛋黃室溫
  • 1茶匙純香草提取物
  • 1/4茶匙鹽
  • 2 又 1/3 杯 (290 克) 普通麵粉
  • 1/2 杯草莓或任何種類的果醬

做法:

  • 將烤箱預熱至 350°F (177°C)。用羊皮紙或矽膠烤墊將兩張大烤盤排成一行,放在一邊。
  • 在裝有攪拌器的立式攪拌機的碗中,或使用掌上型攪拌器在大型攪拌器中,將黃油和糖奶油在一起攪拌 1-2 分鐘,或直到充分混合。混合蛋黃,香草提取物和鹽,直到完全結合,然後混合在麵粉中。混合物起初會有點碎,但當你繼續混合時,它會團到一起。
  • 使用一湯匙餅乾勺或量湯匙,測量餅乾麵團,滾成球,然後放在準備好的烤盤上。
  • 用拇指(或大木勺的手柄)按壓餅乾麵團的中央。舀1/2 茶匙果醬到每個餅乾的凹痕中。
  • 在 350°F (177°C) 下烘烤 15 分鐘,或直到餅乾設置並底部呈淺棕色。從烤箱中取出,在烤盤上冷卻 10 分鐘,然後小心地將餅乾轉移到冷卻架上完全冷卻。