It's been a while since I last posted a Malay recipe. This is what I made last week with opor ayam (creamy chicken). The pineapple was spicy, sharp and sweet, the chicken was mild and creamy, perfect match. This pineapple curry is one of my favourite curry, very tasty. If you like curry and sweet & sour this is for you.Recipe is quite simple. All you need is a fresh pineapple** and some
More about → Pajeri nanas (pineapple curry)
Kidney and liver rice wine vermicelli noodle soup ????
Posted by yanti
Rice wine and sesame oil vermicelli noodle soup ????? is a celebration dish, very popular with Fuzhou ?? and Hokkien (Fujian) ?? people. Many after-birth mums will eat this, not sure if the doctor will recommend if the mum is breast feeding because it has oodles of rice wine added, for centuries many Chinese mums had eaten this so I don't see how bad it could be. This noodle soup is also common
More about → Kidney and liver rice wine vermicelli noodle soup ????
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Beijing Pizza ????
Posted by yanti on Tuesday, February 23, 2010
???? Jiu Chai Hu BingSome people called this Beijing pizza, it's an old Beijing style snack 'xiao chi ??', made with a thin crunchy cornmeal crust topped with Chinese chives (garlic chives), egg and a little dried shrimp for a more savoury flavour. Very tasty.Pictures are a bit fuzzy due to the hot steam.Here is the recipe - make an approx. 1 x 25cm round pizza (pancake)Ingredients: about 80 g
More about → Beijing Pizza ????
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Fried nian gao (egg fried sticky rice cake)
Posted by yanti on Monday, February 22, 2010
This is a simple breakfast common during the CNY season. Nian gao will harden after a few days, most people will fry it with egg to soften the cake and also given it a nicer flavour. Sometime if I have sweet potato and/or taro I would use them to sandwich nian goh and dip in egg to fry which is also very tasty too.Here is just a simple fried nian gao with egg. Dead simple to make.Cut some nian
More about → Fried nian gao (egg fried sticky rice cake)
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CNY Day Seven Auspicious food (?? ???)
Posted by yanti on Sunday, February 21, 2010
Most Chinese are very superstitious, I know we are a weird bunch, many of the things we do and eat around CNY can all relate to some meanings, mostly something to bring auspicious lucks. Any thing bad is usually avoided or not permitted like no sweeping around the house during the first few days of CNY, this will sweep away any lucks!. Bad luck food is stir fried squid ?? because another meaning
More about → CNY Day Seven Auspicious food (?? ???)
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What Some Native Chefs Are Cooking
Posted by yanti on Friday, February 19, 2010
The Mitsitam Cafe�s Mexican Hot Chocolate
1 gallon milk
1/2 stick mexican or regular cinnamon
3 pcs arbol chilies
1 pc pasilla pepper, or dried poblano
1 cup sugar
3 pieces mexican chocolate
1 cup cocoa powder
Heat milk with cinnamon and dried peppers. Once milk has scalded, remove
cinnamon and dried peppers, and remove from heat. Break up Mexican
chocolate into small pieces. Whisk in sugar, cocoa powder and Mexican
chocolate pieces. Place the combined chocolate milk on heat, and whisk
until it simmers. Serve immediately. Yield: serves 4-5
The Mitsitam Cafe�s Chocolate And Coconut Soup,
1 pc medium white onion, diced
2 pcs medium shallots, diced
3 pcs dried pasilla negro chile peppers
2 cups half-and-half
2 cups heavy cream
1 14 oz. can of coconut milk
8 oz. bittersweet chocolate (74 percent)
for garnish:
1 pc green plantain
1/4 cup cocoa powder
1/4 cup sugar
garnished with cocoa-dusted plantains
For the soup, saut� onions, shallots and the dried chiles until
translucent. Add cream and half-and-half; bring to a boil. Remove from heat
and add chocolate. Whisk until blended. Add coconut milk. Puree in
blender. Season lightly with salt.
For garnish, peel a green plantain and slice fruit into thin discs. Lightly
deep fry until crispy. Stir together cocoa and sugar, and use the mixture
to lightly coat the fried plantain chips. Scatter the cocoa-coated chips
atop each serving of soup. Yield: serves 3-4
Pinetines
1/2 cup butter, softened
1/2 cup sugar
1 pc egg
1 1/3 cups flour
1/2 tsp baking soda
1/8 tsp ground cardamom
1/2 cup pine nuts, toasted, finely chopped
In a small bowl, cream the butter and sugar until light and fluffy. Beat in
a egg. Combine the flour, baking soda, and cardamom. Add to the creamed
mixture . Mix well. Cover and refrigerate for 1 hour. Shape into 1-inch
balls. Roll in the chopped nuts. Place 2 inches apart onto greased baking
sheets. Bake at 350 F for 15-18 minutes or until lightly browned. Remove to
wire rack to cool. Yield: makes 3 dozen
Pine Nut Rice Dressing
1 cup wild rice cooked
1/3 cup onion, chopped
1/3 cup celery, chopped
1/4 cup pine nuts, toasted
1 tblsp. fresh parsley, chopped
1/4 tsp. salt
1/2 tsp. black pepper
1 cup chicken broth
1 pc egg, beaten
paprika
The actual time and temperature required for roasting depend on how much
moisture is still in the nuts. The more moisture, the longer the nuts take
to roast. The pinenut meat is very sweet and tastes every so slightly of
the forest. Once roasted they are a light butterscotch color. However,
there are lots of different tastes and methods for roasting pine nuts. A
few roasting methods
Pine Nut Brittle
nonstick vegetable oil spray
1 cup sugar
1/4 cup water
2 tablespoons pine nuts
Spray heavy large baking sheet with vegetable oil spray. Stir sugar and
water in heavy small saucepan over medium-low heat until sugar dissolves.
Increase heat and boil without stirring until syrup turns deep golden,
occasionally brushing down sides of pan with pastry brush dipped into water
and swirling pan, about 7 minutes. Immediately pour out mixture onto
prepared baking sheet, sprinkle with pine nuts. Working quickly and
carefully (mixture is very hot and hardens fast), press tip of knife into
edges of caramel sheet and gently stretch in all directions until caramel
becomes thin and transparent. Cool completely. Break brittle into irregular
large pieces. (Brittle can be prepared 3 days ahead. Store in airtight
container at room temperature.)
Native Tea Biscuits
1 cup butter
1 cup milk
4 pcs eggs
3 cups flour
1 tsp. salt
1 1/2 tsp. baking soda
2 tsp. cream of tarter
Mix all ingredients together. Make into a thin loaf and bake in flat,
greased pan. Break into chunks. Serve warm with butter and honey.
Oven: 350 F
Time: 30 minutes (check after 20 min.)
Native Salmon Pinion Patties
14.75 ounce can salmon OR
11/2 cups cooked salmon pieces,firmly packed)
1 teaspoon olive or canola oil
1 pc medium onion, chopped
2/3 cup crumbled corn chips*
2 pcs large egg, beaten
3 tablespoons chopped fresh parsley or
11/2 tablespoon parsley flakes
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 cup toasted pine nuts chopped**
2 teaspoons olive or canola oil
*Add corn chips to a small food processor and pulse until fine crumbs form
**(toast by heating in nonstick frying pan over medium heat until lightly
brown�about 2 minutes)
1. Drain salmon, picking out any pieces of bones or skin, and flake
what is left. Add the salmon flakes to a large mixing bowl.
2. Add 1 teaspoon oil to a small nonstick frying pan and heat over
medium-high heat. Add onion and cook, turning often, until golden and
tender.
3. Add onions to the salmon in mixing bowl, along with half of the
corn chip crumbs (1/3 cup), beaten egg, egg substitute, parsley, and
spices and beat on low speed to blend. Add chopped pine nuts and briefly
beat on low speed until mixed in.
4. Shape the mixture into 6 patties (about 1/2-inch thick). Press
both sides of each patty into the remaining corn chip crumbs to lightly
coat.
5. Begin to heat a large, nonstick skillet over medium heat. Add 2
teaspoons of oil and spread evenly in the pan. Cook the patties until
nicely browned on both sides.
Yield: 3 servings
Native Potato Pudding
3 pcs large potatoes
3 pcs eggs (separated)
1 cup granulated sugar
1/4 cup flour
1 tsp. salt
1 cup cream
1/2 pc fresh lemon (juice squeezed, and ri; nd grated)
4-5 slices of buttered bread
1 can sweetened apple sauce
2 pcs eggs
1 pint milk
1/2 cup granulated sugar
1/2 tsp. salt
Boil, mash and cool the potatoes. Mix with egg yolks. When well blended,
add egg whites, (which have been well beaten and combined with sugar)
flour, salt, cream, and lemon, juice and grated rind. Bake in a buttered
dish until firm. Serve with sugar and cream. Also, they are good when they
are topped with fresh berries, sweetened and crushed.
Oven: 350 F
Time: 30 minutes (or until firm)
Line the bottom of a pudding dish with buttered bread and cover with apple
sauce. Repeat until dish is half-full, finishing the layering with the
bread on top. Mix eggs, milk, sugar, and salt. Pour this mixture over bread
and sauce. Bake until set. Serve cold with cream, sugar, and nutmeg
gratings or cinnamon.
Native Cranberry-Nut Muffins
1/4 cup margarine
1/2 cup honey
2 pcs beaten eggs
1/2 cup orange juice
1 1/2 cups flour
1 tsp. grated orange rind
1 tsp. baking powder
1 1/2 tsp. salt
3/4 cup chopped cranberries
1/2 cup chopped walnuts
Cream margarine and honey. Add the eggs, orange juice, and rind. Mix in the
flour, baking powder, and salt. Then, add the cranberries and the walnuts.
Bake in oiled muffin tin. Oven: 350 F Time: 35 minutes
Native Apple Snow
10 pcs apples
1 cup water
grated rind of 1 lemon
10 pcs eggs (separated)
1 cup granulated sugar
Peel and core apples. Simmer in water with lemon rind until tender. Put
through colander and cool. Take egg whites, beat to a stiff froth, and fold
into apples. Add sugar, and continue beating until stiff. Serve in a glass
dish with either custard sauce made with the egg yolks, or whipped cream.
This is good enough for a party when served with ladyfingers, snow cake, or
sponge cake.
Maple Apple Buffalo Sausage
1 T. canola oil
1/2 yellow onion, minced
1/2 pound mild pork sausage
1/2 pound buffalo ground
1 granny smith apple, peeled and finely chop; ped
2 T. maple syrup
1 T. minced fresh sage
salt and pepper to taste
Heat the canola oil in small saut� pan over medium heat an add onion.
Saut� for 5 to 6 minutes or until tender. Remove onion to a bowl using
a slotted spoon, reserving pan drippings. Mix sausage. buffalo, apple,
syrup, sage, saut�ed onion, salt and pepper in a bowl and mix well. Divide
sausage mixture into twelve equal portions and shape each portion into
a patty. Cook patties in reserved pan drippings until cooked through
and brown. Drain. Yield: makes 11/2 doze
Corn Chip Cookies
1 c brown sugar
1/2 c shortening
1 ea egg
1 c flour
1/2 ts soda
1/2 ts vanilla
1/2 c crushed corn chips
1/2 c chopped pine nuts
Cream sugar, shortening and egg. Stir in flour, soda and vanilla. Mix
well. Add chips and nuts. Drop by teaspoonfuls onto ungreased cookie
sheet. Bake 10 minutes.
Cactus Fruit Jelly
6-10 pcs red-ripe prickly pear cactus fruits; (tuna)
1/2 cup lemon juice
4 1/2 cups granulated sugar
1 package liquid fruit pectin (3 fluid ounce)
The Tohono O'Odham in southern Arizona harvest this fruit every year.
You should have enough fruit to make 3 1/2 cups of juice. Carefully remove
thorns from fruit by wiping with a paper towel and then brushing with a
vegetable brush under water. Put fruit in a saucepan with enough water to
cover. Boil for 15 to 20 minutes. Pour off water and discard. Mash or pur e
fruit through a strainer lined with doubled cheesecloth. Strain juice into
a large measuring cup. Let juice sit for at least 30 minutes to allow
sediment to settle to the bottom. Pour off juice carefully. You should have
3 1/2 cups. In a saucepan combine fruit juice, lemon juice and sugar. Bring to a boil and boil 1 minute. Stir in pectin and boil for 1 minute longer. Remove from heat. Stir and skim foam off the top. Spoon into sterilized jelly jars and
seal.
1 gallon milk
1/2 stick mexican or regular cinnamon
3 pcs arbol chilies
1 pc pasilla pepper, or dried poblano
1 cup sugar
3 pieces mexican chocolate
1 cup cocoa powder
Heat milk with cinnamon and dried peppers. Once milk has scalded, remove
cinnamon and dried peppers, and remove from heat. Break up Mexican
chocolate into small pieces. Whisk in sugar, cocoa powder and Mexican
chocolate pieces. Place the combined chocolate milk on heat, and whisk
until it simmers. Serve immediately. Yield: serves 4-5
The Mitsitam Cafe�s Chocolate And Coconut Soup,
1 pc medium white onion, diced
2 pcs medium shallots, diced
3 pcs dried pasilla negro chile peppers
2 cups half-and-half
2 cups heavy cream
1 14 oz. can of coconut milk
8 oz. bittersweet chocolate (74 percent)
for garnish:
1 pc green plantain
1/4 cup cocoa powder
1/4 cup sugar
garnished with cocoa-dusted plantains
For the soup, saut� onions, shallots and the dried chiles until
translucent. Add cream and half-and-half; bring to a boil. Remove from heat
and add chocolate. Whisk until blended. Add coconut milk. Puree in
blender. Season lightly with salt.
For garnish, peel a green plantain and slice fruit into thin discs. Lightly
deep fry until crispy. Stir together cocoa and sugar, and use the mixture
to lightly coat the fried plantain chips. Scatter the cocoa-coated chips
atop each serving of soup. Yield: serves 3-4
Pinetines
1/2 cup butter, softened
1/2 cup sugar
1 pc egg
1 1/3 cups flour
1/2 tsp baking soda
1/8 tsp ground cardamom
1/2 cup pine nuts, toasted, finely chopped
In a small bowl, cream the butter and sugar until light and fluffy. Beat in
a egg. Combine the flour, baking soda, and cardamom. Add to the creamed
mixture . Mix well. Cover and refrigerate for 1 hour. Shape into 1-inch
balls. Roll in the chopped nuts. Place 2 inches apart onto greased baking
sheets. Bake at 350 F for 15-18 minutes or until lightly browned. Remove to
wire rack to cool. Yield: makes 3 dozen
Pine Nut Rice Dressing
1 cup wild rice cooked
1/3 cup onion, chopped
1/3 cup celery, chopped
1/4 cup pine nuts, toasted
1 tblsp. fresh parsley, chopped
1/4 tsp. salt
1/2 tsp. black pepper
1 cup chicken broth
1 pc egg, beaten
paprika
The actual time and temperature required for roasting depend on how much
moisture is still in the nuts. The more moisture, the longer the nuts take
to roast. The pinenut meat is very sweet and tastes every so slightly of
the forest. Once roasted they are a light butterscotch color. However,
there are lots of different tastes and methods for roasting pine nuts. A
few roasting methods
Pine Nut Brittle
nonstick vegetable oil spray
1 cup sugar
1/4 cup water
2 tablespoons pine nuts
Spray heavy large baking sheet with vegetable oil spray. Stir sugar and
water in heavy small saucepan over medium-low heat until sugar dissolves.
Increase heat and boil without stirring until syrup turns deep golden,
occasionally brushing down sides of pan with pastry brush dipped into water
and swirling pan, about 7 minutes. Immediately pour out mixture onto
prepared baking sheet, sprinkle with pine nuts. Working quickly and
carefully (mixture is very hot and hardens fast), press tip of knife into
edges of caramel sheet and gently stretch in all directions until caramel
becomes thin and transparent. Cool completely. Break brittle into irregular
large pieces. (Brittle can be prepared 3 days ahead. Store in airtight
container at room temperature.)
Native Tea Biscuits
1 cup butter
1 cup milk
4 pcs eggs
3 cups flour
1 tsp. salt
1 1/2 tsp. baking soda
2 tsp. cream of tarter
Mix all ingredients together. Make into a thin loaf and bake in flat,
greased pan. Break into chunks. Serve warm with butter and honey.
Oven: 350 F
Time: 30 minutes (check after 20 min.)
Native Salmon Pinion Patties
14.75 ounce can salmon OR
11/2 cups cooked salmon pieces,firmly packed)
1 teaspoon olive or canola oil
1 pc medium onion, chopped
2/3 cup crumbled corn chips*
2 pcs large egg, beaten
3 tablespoons chopped fresh parsley or
11/2 tablespoon parsley flakes
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 cup toasted pine nuts chopped**
2 teaspoons olive or canola oil
*Add corn chips to a small food processor and pulse until fine crumbs form
**(toast by heating in nonstick frying pan over medium heat until lightly
brown�about 2 minutes)
1. Drain salmon, picking out any pieces of bones or skin, and flake
what is left. Add the salmon flakes to a large mixing bowl.
2. Add 1 teaspoon oil to a small nonstick frying pan and heat over
medium-high heat. Add onion and cook, turning often, until golden and
tender.
3. Add onions to the salmon in mixing bowl, along with half of the
corn chip crumbs (1/3 cup), beaten egg, egg substitute, parsley, and
spices and beat on low speed to blend. Add chopped pine nuts and briefly
beat on low speed until mixed in.
4. Shape the mixture into 6 patties (about 1/2-inch thick). Press
both sides of each patty into the remaining corn chip crumbs to lightly
coat.
5. Begin to heat a large, nonstick skillet over medium heat. Add 2
teaspoons of oil and spread evenly in the pan. Cook the patties until
nicely browned on both sides.
Yield: 3 servings
Native Potato Pudding
3 pcs large potatoes
3 pcs eggs (separated)
1 cup granulated sugar
1/4 cup flour
1 tsp. salt
1 cup cream
1/2 pc fresh lemon (juice squeezed, and ri; nd grated)
4-5 slices of buttered bread
1 can sweetened apple sauce
2 pcs eggs
1 pint milk
1/2 cup granulated sugar
1/2 tsp. salt
Boil, mash and cool the potatoes. Mix with egg yolks. When well blended,
add egg whites, (which have been well beaten and combined with sugar)
flour, salt, cream, and lemon, juice and grated rind. Bake in a buttered
dish until firm. Serve with sugar and cream. Also, they are good when they
are topped with fresh berries, sweetened and crushed.
Oven: 350 F
Time: 30 minutes (or until firm)
Line the bottom of a pudding dish with buttered bread and cover with apple
sauce. Repeat until dish is half-full, finishing the layering with the
bread on top. Mix eggs, milk, sugar, and salt. Pour this mixture over bread
and sauce. Bake until set. Serve cold with cream, sugar, and nutmeg
gratings or cinnamon.
Native Cranberry-Nut Muffins
1/4 cup margarine
1/2 cup honey
2 pcs beaten eggs
1/2 cup orange juice
1 1/2 cups flour
1 tsp. grated orange rind
1 tsp. baking powder
1 1/2 tsp. salt
3/4 cup chopped cranberries
1/2 cup chopped walnuts
Cream margarine and honey. Add the eggs, orange juice, and rind. Mix in the
flour, baking powder, and salt. Then, add the cranberries and the walnuts.
Bake in oiled muffin tin. Oven: 350 F Time: 35 minutes
Native Apple Snow
10 pcs apples
1 cup water
grated rind of 1 lemon
10 pcs eggs (separated)
1 cup granulated sugar
Peel and core apples. Simmer in water with lemon rind until tender. Put
through colander and cool. Take egg whites, beat to a stiff froth, and fold
into apples. Add sugar, and continue beating until stiff. Serve in a glass
dish with either custard sauce made with the egg yolks, or whipped cream.
This is good enough for a party when served with ladyfingers, snow cake, or
sponge cake.
Maple Apple Buffalo Sausage
1 T. canola oil
1/2 yellow onion, minced
1/2 pound mild pork sausage
1/2 pound buffalo ground
1 granny smith apple, peeled and finely chop; ped
2 T. maple syrup
1 T. minced fresh sage
salt and pepper to taste
Heat the canola oil in small saut� pan over medium heat an add onion.
Saut� for 5 to 6 minutes or until tender. Remove onion to a bowl using
a slotted spoon, reserving pan drippings. Mix sausage. buffalo, apple,
syrup, sage, saut�ed onion, salt and pepper in a bowl and mix well. Divide
sausage mixture into twelve equal portions and shape each portion into
a patty. Cook patties in reserved pan drippings until cooked through
and brown. Drain. Yield: makes 11/2 doze
Corn Chip Cookies
1 c brown sugar
1/2 c shortening
1 ea egg
1 c flour
1/2 ts soda
1/2 ts vanilla
1/2 c crushed corn chips
1/2 c chopped pine nuts
Cream sugar, shortening and egg. Stir in flour, soda and vanilla. Mix
well. Add chips and nuts. Drop by teaspoonfuls onto ungreased cookie
sheet. Bake 10 minutes.
Cactus Fruit Jelly
6-10 pcs red-ripe prickly pear cactus fruits; (tuna)
1/2 cup lemon juice
4 1/2 cups granulated sugar
1 package liquid fruit pectin (3 fluid ounce)
The Tohono O'Odham in southern Arizona harvest this fruit every year.
You should have enough fruit to make 3 1/2 cups of juice. Carefully remove
thorns from fruit by wiping with a paper towel and then brushing with a
vegetable brush under water. Put fruit in a saucepan with enough water to
cover. Boil for 15 to 20 minutes. Pour off water and discard. Mash or pur e
fruit through a strainer lined with doubled cheesecloth. Strain juice into
a large measuring cup. Let juice sit for at least 30 minutes to allow
sediment to settle to the bottom. Pour off juice carefully. You should have
3 1/2 cups. In a saucepan combine fruit juice, lemon juice and sugar. Bring to a boil and boil 1 minute. Stir in pectin and boil for 1 minute longer. Remove from heat. Stir and skim foam off the top. Spoon into sterilized jelly jars and
seal.
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Soy Sauce Poached Chicken ??? and Master Sauce ??
Posted by yanti
I love poached chicken, the meat is so juicy and tender. That is why I love Hainanese Chicken rice. Another of my favourite is soy sauce chicken (See Yau Gai ???). This poaching liquor is a mixture of light soy, dark soy, sugar and spices normally referred to as master sauce (lu sui ??). Chicken poached with this sauce is a lot more flavourful than just poaching with water or plain stock like
More about → Soy Sauce Poached Chicken ??? and Master Sauce ??
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Buddha's Delight or Monk's Vegetables ???
Posted by yanti on Tuesday, February 16, 2010
On the first day of CNY many Chinese. especially Cantonese, will go meat free. Many will cook an assorted vegetarian dish using dried vegetables, edible fungi, tofu products and fresh vegetables. This dish is normally referred to as Buddha Delight or Monk's Vegetable, in Chinese is ??? (lo han zai) or simply ?? (zai choi).This dish is the custom in my family for this day every year. My mum would
More about → Buddha's Delight or Monk's Vegetables ???
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Celebrate CNY Eve with Fu gui Ji ???, aka Beggar Chicken
Posted by yanti on Saturday, February 13, 2010
Our New Year's Eve dinner highlight was a Fu Gui Ji ???, commonly known as beggar chicken (??? chi gai zi) or (??? jiao hua zi). I preferred to called it Fu Gui Ji ??? for this occasion because fu gui ?? means fortune and prosperity.This beggar chicken recipe started a long time ago in Hangzhou ??, China. The story was a beggar stole a live chicken from a village. He was found out and the owner
More about → Celebrate CNY Eve with Fu gui Ji ???, aka Beggar Chicken
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Happy Tiger New Year
Posted by yanti
????!Happy New Year!??????!Greetings from Lucky Tiger!The following phrases are Tiger greetings. May sound a bit stupid translated to English, but quite sweet in Chinese. ????????? Lucky Tiger wishing you rolling in with money in the coming year ????? Properous like a fat tiger ??????? Strong as a tiger ??????? Love life sweet as tiger�s milk ??????? Good lucks many as
More about → Happy Tiger New Year
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Red bean and coconut sticky rice cake ??????
Posted by yanti on Friday, February 12, 2010
This coconut flavoured sticky cake/pudding with cooked red beans is another Cantonese favourite for CNY. I made some the other day but I have to say I much preferred the old fashioned plain brownish rice cake. Here is a recipe if anyone is interested.This recipe will make 2 puddings using 1/2 pint (about 250ml) pudding basins (metal or plastic) or other containers.Ingredients:1/2 cup red beans
More about → Red bean and coconut sticky rice cake ??????
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Crunchy peanut crescents ???
Posted by yanti
Yau kok zai ??? are crunchy peanut crescents, a very popular snack for CNY especially Cantonese. I have been making these since I was a kid, it's a must have this time of the year. I like to make mine really tiny, it's labour intensive I quite enjoyed making them.
They are crunchy inside out, so can keep for several weeks in airtight container.
For this recipe, this will make about 75 tiny
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New Year Rice Cake ??
Posted by yanti on Wednesday, February 10, 2010
Rice cake or nian gao ?? is something nearly every Chinese family will have for CNY. The two words ? nian and ? gao rhyme with the Chinese greeting phrase ???? nian nian gao sheng, literally translated as higher year after year or simply you will prosper year after year. So eating nian gao is considered lucky for the coming year.There are different nian gao, the Northerners have white plain rice
More about → New Year Rice Cake ??
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Candied lotus seeds ???
Posted by yanti on Tuesday, February 9, 2010
During CNY many Chinese will have a box of candied fruits and nuts at home to welcome friends and families when they visit and also given them as gifts. Popular candied stuff like candied lotus root slices, lotus seeds, red dates (jujube), kumquats and winter melon.Candied lotus seeds (tang lan zi ???) are popular especially for any family wishing to have kids because the word lotus seeds in
More about → Candied lotus seeds ???
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Chinese dumplings - Jiaozi ??
Posted by yanti on Monday, February 8, 2010
I love Chinese dumplings and I am sure many of you too. There are hundreds of different kind of Chinese dumplings, from quite small and dainty to golf ball size, so many different methods to wrap, so many different types of pastry and infinite types of fillings. Dumplings can be boiled, steamed, fried or deep fried. And different parts of China have their own different recipes.Southerners'
More about → Chinese dumplings - Jiaozi ??
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Yeung Ji Gum Lo ????
Posted by yanti on Sunday, February 7, 2010
Here is another request from a reader for a recipe.Yeung Ji Gum Lo ???? is a cold Chinese dessert created by some Hong Kong restaurant in the '80. It's quite a refreshing dessert soup which is creamy, sweet and fragrant from mango and pomelo. Very simple to make, all you need is gather the ingredients and mix everything together. The key ingredients are mango, pomelo, sago pearls, mango ice cream
More about → Yeung Ji Gum Lo ????
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Zha Jiang Mian ??? - Fried sauce noodles
Posted by yanti on Thursday, February 4, 2010
Zha Jiang Mian ??? is fried sauce noodles, I called it Chinese spag bog. These noodles are very popular in most parts of Northern China, especially Beijing.Koreans are also fan of zha jiang noodles, similar name called jajangmyeon. The sauce Korean used is not the same as Chinese, similar flavour but made with black beans called chungjang.Chinese zha jiang sauce is dark brown, salty, sweet and
More about → Zha Jiang Mian ??? - Fried sauce noodles
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