(bamboo leaves, sticky rice, pork belly, chinese sausages, salted duck egg yolks) Zongzi (Cantonese Style) Just in case this is the first time you’re reading about zongzi (粽子), it’s basically a Chinese version of a tamale: rice wrapped inside a leaf, then boiled in water until it’s cooked through and softened.
They can be made savory or sweet, and everyone has their favorite flavors. Bill pretty much only likes the zongzi recipe that we are posting here today—with salty duck egg yolk and the tender, fall-apart pork belly, which is what his mother used to make when he was growing up. (cardamom powder, ghee, chickpea flour)Besan Ladoo,rava besan ladoo,besan ladoo re.
Beasan Laddu or besan ki Laddoo is a sweet popular in various countries of South Asia such as India Pakistan, Nepal and Bangladesh.
It is often prepared on festivals or household events such as weddings and births or offered as a prasad at Hindu Temples. How to make besan ladoo is easy, It is made out of flour and a variety of other ingredients formed into balls. One of the earliest mentions of laddu is in a twelfth-century Gujarati manuscript. (ghee)Bombay Karachi Halwa,Bombay Karachi halwa. While in our childhood days when some guests bring various sweet box for us some how this Karachi halwa in the box I never give anybody and yes I'll consume the whole corn flour halwa on my very own.
The recipe of corn flour halwa seemed super easy which is made in 20 minutes. So if you're looking for a simple joyous sweet then please bookmark this recipe and attempt out for parties. Believe me, you'll enjoy this Karachi halwa. Lots of people love Halwa but do not make it in the home because they think its really hard, time-consuming and so are uncertain about the outcome.
Today I've for you all one fantastic simple Halwa that so scrumptious,simple and quick to make, beginner’s pleasure and the end result is just amazing.. Bombay Karachi Halwa is actually a a chewy well- recognized subcontinent delicacy made from corn flour sweetened with sugar, ghee, distinctive flavored with cardamom and garnished with nuts.
Tips: Constantly mix while slowly including corn flour mix to sugar syrup. (cardamom powder, ghee)Mango halwa,Mango Sooji Halwa,Mambazha Alwa Recipe. Mango Halwa is one of the most cherished, alluring and delectable Indian sweet that is made with the freshness and sweetness of the mango pulp incorporated with a slurry of cornstarch, sugar and lots of nuts mixed together to form a jelly like structure and set in a plate to cool, then cut into desired shapes and served.
Mango Halwa is very similar to a thick soft jelly or the Mamidi tandra available in the market. Made with fresh mango pulp gives a vibrant colour and sweetness to the halwa. Mango halwa is spongy, delicate and just melts into the mouth like a volcano of flavours. The cornstarch incorporated in the mango halwa gives a thick texture to the sweet and keeps it firm.
Mango: (palm sugar, tamarind extract, red curry paste, kaffir lime leaves, fish sauce) Bonbini!: fish curry... Or chuu chee pla in Thai...
I made this fish curry according to the one I loved to eat long ago before I started cooking. The original one was prepared by our nanny. I had an idea what ingredients she used, but I just never made it. For some reason, I feel like I become a better cook. May be because I can recognize all the ingredients in the dishes that I've ate. Ingredients:2 servings - 1/2 lb. salmon fillet, cut in half - 1 tbs. canola oil - 1 tbs. red curry - 1 tbs. tamarind juice - 1 tbs. palm sugar - 1/2 tbs. fish sauce - 3/4 cup vegetable broth - 2 tbs. roasted peanut, grinded - 4 kaffir lime leaves, thinly sliced - 2 bird's eye chilies, sliced - 1/2 cup stream mixed vegetables Preparation: 1.
(tapioca pearls & bubble tea commercial powder flavour) Bubble Tea. Bubble Tea at Home For sites devoted to bubble tea recipes and supplies, check out:BubbleTea Supply for recipes and supplies.
Bubble Tea Home Recipes Bubble Tea is a colorful blend of sweetened tea or juice with sweetened cooked tapioca pearls or coconut jelly and often a creamy addition or flavoring syrup or powder, shaken until well mixed. Bubble tea was originally named for the frothy bubbles that form when it is correctly mixed. (sticky rice & sesame oil) Sticky Rice Hashbrowns (Ci Fan Gao/粢饭糕) They just don’t make ‘em like they used to.
Or so I thought. These ci fan gao, or “rice hash browns,” as Sarah likes to call them, were part of my childhood—a beloved street food that I bought for just a few cents at a time in Shanghai. It was always a huge treat, because it would take me a while to accumulate enough of those pennies. I was poorer than poor. (shaoxing wine, sticky rice, dried shiitake and chinese sausage) Roasted Chicken with Sticky Rice. Hi everyone, Sarah here.
Okay. So let’s be real. I LOVE this chicken. I pine for it. I request it often. But no more, my friends. (pork belly, shaoxing wine, dark soy, galangal, Sichuan peppercorns)Chinese Hamburgers, Rou Jia Mo 肉夹馍. Did you know the Chinese Hamburger, or Rou Jia Mo (肉夹馍), was named Shaanxi Province’s Intangible Cultural Heritage of 2016?
So the title doesn’t exactly roll off the tongue, but regardless, I’d say it’s a well-deserved honor! Many have not heard much about Shaanxi province in China, but you may have heard of its capital city, Xi’An, where you can find the legendary terracotta warriors. For those of us who have visited Xi’an, we’ve had the chance to sample the amazing food there firsthand: Biang Noodles, Yang Rou Pao Mo (羊肉泡馍), Rou Jia Mo (肉夹馍), and many others. A few years ago, we visited Muslim Street, i.e., Xi’An’s street food heaven. I’m still drooling over the photos of all the delicious snacks we gorged ourselves on. The direct translation for Rou Jia Mo (肉夹馍) is “meat in a bun,” which sort of makes it similar to what we’d think of as a hamburger, or maybe a Chinese sloppy joe.
That said, I’ve witnessed the transformation of Chinese cuisine in America over the past thirty years. (sesame oil, chili oil, rice vinegar) Broccoli with Garlic Sauce, Takeout-Style. Takeout-style broccoli with garlic sauce is a great dish to have with any meal.
Served with some white or brown rice, it’s tasty and guilt-free, and it’s easier than you’d think to emulate that restaurant flavor! Chinese takeout definitely has its place as a treat, and no one knows more than me that there’s nothing wrong with indulging in an egg roll, a plate of pork fried rice, or fried chicken wings every once in awhile. That said, broccoli with garlic sauce is my go-to Chinese takeout dish when I feel like I haven’t been getting enough veggies. I want to share a little history about this dish and, for that matter, any garlic sauce or Yu Xiang (“fish fragrance” style dish of meat and/or vegetables with sauce) dish from a take-out restaurant. It’s pretty obvious, but all of these dishes are clearly Americanized versions in every sense. (sake, mirin, oyster mushrooms, pickled red ginger) Gingered pork stir-fry. (black rice, sriracha, shrimp paste -bonelng alamang) Chicken and shrimp fried rice.
(rice wine, kecap manis) Pork and tofu stir-fry. (rice noodles) Thai stir-fried rice noodle. (shaoxing wine, dried chinese red chillies, sesame oil, rice vinegar, dark soy) General Tso's Tofu. This past Friday, the chef many believe was responsible for creating the titanic Chinese-American favorite, General Tso’s Chicken, passed away. Contrary to the ever evolving lore around General Tso’s Chicken being an old and authentic Hunan dish made for some storied ancient general, Peng Chang-kuei supposedly invented the dish in Taiwan in the 1950s.
(Read more about the history of the dish here!) In honor of this most spectacular stroke of brilliance (we’ll poke fun at Chinese American food until we turn blue, but that doesn’t mean we don’t enjoy a good General Tso’s Chicken), we decided to immortalize this dish for vegans and vegetarians as well, in the form of General Tso’s Tofu. While the health and dietary aspect was one concern, given that tofu is decidedly healthier than chicken thighs, this recipe is really an ode to tofu and those who love its subtle flavor. That being said, General Tso’s Tofu happens to be a healthy vegetarian or vegan option. For the tofu: (pork belly, shrimp paste- bagoong alamang) Pork Binagoongan. (pandan leaf, daikon) Roast Hainanese Chicken Rice with Chilli & Ginger Sauce Recipe. Whilst at work one day, a group of us were discussing which one of us liked cooking or washing up more.
Someone exclaimed that, “There’s nothing worst than grocery shopping!” And another commented, “I absolutely hate cooking. I can’t think of anything worst to do at the end of the day!” I had to look away and not comment. WHO were these monsters that had replaced my work mates??!! Grocery shopping is one of the highlights of my week, and I always look on longingly towards the weekend, where I can visit the supermarket or local markets to buy the freshest ingredients and stock up for the week ahead. (black tapioca pearls, black tea leaves - know as 'red tea' in chinese tea packets) Bubble Tea. Bubble tea is one of those things that was a distinct part of my childhood. I remember the very first time I had a strawberry smoothie with chewy “bubbles,” or tapioca pearls and that awesome fat straw (my tiny little kid brain could barely handle the awesomeness of having a straw triple the size of what I got on my Capri Sun pouch.
I would actually steal extra ones and horde them in our kitchen…Don’t judge me.). Eventually it got to a point where I was constantly on the prowl for bubble tea. Going to have lunch with the grandparents in Flushing? I was scanning for bubble tea. Having lunch in Chinatown with cousins? Spending an afternoon in the city with my mom? (red chily paste, korean paste, japanese soy sauce, sesame oil, asian rice wine, pork Pigue cut, kimchi) Korean pork stir-fry.
( malunggay, chorizo de bilbao) Creamy Potato Malunggay Soup. (sushi rice, panko, nori, tonkatsu sauce, sesame dressing) Pork Tonkatsu Rice Ball. ( thick egg noodles, hot pot soup base) Easy Chicken Mami. (malunggay)Creamy Malunggay Pesto and Chicken Pasta. (sticky rice, dried shrimp, shiitake mushrooms, chinese sausages) (to keep)Sticky Rice with Chinese Sausage. Sticky rice with Chinese sausage is a staple on dim sum carts (you’ll usually see it in overturned glass bowls––as little sticky rice “domes”), and it’s actually very easy to make. This sticky rice recipe is similar to the sticky rice with chicken (lo mai gai) we already have on the blog, but less complex in terms of ingredients and kitchen prep. We used the classic trio of Chinese sausage, dried black mushrooms, and dried shrimp. When added to sticky rice, it’s a delicious combination that everyone knows and loves. (taro root and bbq pork) (to keep) Woo Kok 芋角 (Taro/Yam Puff) Guest Post: Woo Kok 芋角 (Taro/Yam Puff) Recipe I have long been reading her blog.
(sriracha) (to keep)Shrimp Lo Mein Recipe. Directions For the noodles: In a large pot of salted boiling water, cook the noodles according to their package directions. Drain and set aside. For the sauce: Combine the bouillon, oyster sauce, soy sauce, sesame oil and Sriracha in a large glass measuring cup or small bowl and set aside. This may look like a lot of sauce, but you have a lot of noodles and veggies to coat! For the lo mein: Heat a wok over high heat. In the same pan, heat the remaining 1 tablespoon vegetable oil and add the remaining garlic, ginger and scallions.
Whisk the cornstarch into 2 tablespoons cold water. Recipe courtesy of Kelsey Nixon. (taro root) (to keep)Seppankizhangu Fry (Taro root/ Arbi Fry) Shrimp Fried Rice. Shrimp Fried Rice was one of the most popular fried rice dishes in my parents’ Chinese takeout restaurant. People would order Shrimp Fried Rice by the quart, and it seemed like we were always peeling shrimp to keep up with demand. So popular was the dish that we pre-boiled 10 pounds at a time! As a contrast to that, Pork Fried Rice was the most popular dish up in the Catskills.
Perhaps because summer vacation customers loved the pairing of Pork Fried Rice with Shrimp with Lobster Sauce–made with jumbo shrimp–alongside their Polynesian Chicken. Who knows? Chinese Sausage Buns (Lop Cheung Bao) These Chinese Sausage Buns (Lop Cheung Bao) are a tasty throwback treat that you seldom see anymore. Chinese Sausage Buns are made with fluffy steamed mantou, with a satisfyingly savory and salty link of cured Chinese sausage at the core of each bun. It’s the very delicious and very Chinese cousin of the beloved Chinese Hot Dog Bun. Chinese Sausage Buns are one of the many old-school favorites that have fallen out of popularity, rarely (if ever, these days) making an appearance in dim sum houses and Chinese bakeries. I’m not sure why this is the case–too rich and fatty? Matcha white chocolate cookie skillet. Mango pearl layers. Pork Tonkatsu.